ES2533922B1 - Process of making dehydrated mussel freeze-dried pasta - Google Patents

Abstract

Process of making dried mussel freeze-dried pasta. # The mussel as raw material, cooked, clean and frozen, is first subjected to a lyophilization treatment, after which it is mixed with ingredients that correspond to: wheat wheat flour, egg, salt, oil and tuna bone powder, in appropriate proportions, then kneading the mixture to obtain a consistent but flexible and elastic dough, which is then rolled, to then cut that dough laminated with the desired shapes and sizes (noodles, spaghetti, etc.), said cut dough or paste being subjected to a drying process to achieve dehydration thereof. The dried and dried pasta is then cooled and finally packaged for later storage, preservation and commercialization.

Description

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DESCRIPTION

Process of elaboration of dehydrated pasta of lyophilized mussel.

OBJECT OF THE INVENTION

The present invention relates to a process for the preparation of dehydrated mussel freeze-dried pasta, whose obvious purpose is to obtain a food paste suitable for being cooked and consumed, with a characteristic and mild flavor and smell of mussel.

BACKGROUND OF THE INVENTION

Mussel flavored pastes are not known to the inventor, much less processes of said dehydrated product.

DESCRIPTION OF THE INVENTION

The process of elaboration of the invention, starting from the mussel as raw material, comprises a series of operational phases consisting of:

- Reception of the mussel as raw material, in a frozen and cooked state, prior inspection of it.

- Treatment of said mussel as raw material from a lyophilization of it.

- Dosing and mixing of mussels, as a freeze-dried raw material with other ingredients that correspond to: wheat wheat flour, egg, tuna bone salt and oil.

- Kneading the mixture resulting from the previous phase and a subsequent repose of it for a period of time.

- Rolling of the dough or paste obtained after the rest period of the kneaded mixture.

- Cut the rolled dough, with the shapes and sizes that are desired.

- Drying of the resulting paste after cutting the dough, with a controlled inspection of said drying phase.

- Chilled dry pasta.

- Packaging of the same, with a controlled inspection of the packaging phase itself.

In this process, the mussel as raw material is cooked and frozen, without the need for any other transformation in the case of the lyophilization process.

To obtain pulp from a lyophilization, it is necessary to follow the corresponding protocol of the lyophilizer to achieve dehydration, and to perform a prior chopping of the mussel to allow the corresponding introduction into the respective lyophilization containers, so that the lyophilization process must be initiated always at a maximum temperature of -18 ° C.

Before the introduction of the mussel raw material in the freeze-drying containers, it is necessary to ensure that there is no fog and no cold spots remain.

After lyophilization of the mussel, it is chopped in a knife grinder to obtain a

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Very fine powder, capable of mixing homogeneously with the wheat wheat flour.

The process to obtain the tuna spina powder was analogous to that described by Toppe et al., 2006, and consists of lyophilizing the clean and frozen bones or bones, previously boiled in water for 2.5 minutes. The lyophilized product is processed in a knife mill that achieves a particle size of less than 1 mm.

The ingredients that participate in the mixture are:

- 15.1% freeze dried mussel powder.

- 45.5% of wheat wheat flour.

- 34.7% egg.

- 3% oil.

- 0.7% salt.

- 1% tuna thorn powder.

The preparation of the mixture of these ingredients should be done by placing the wheat wheat flour mixed with the lyophilized powdered mussel in a suitable container, making a hole in the center to pour the remaining ingredients over said hole, then making a shake of all the ingredients until a pasted mixture is obtained, to then proceed to kneading said mixture.

The kneading phase will be carried out for a period of time between 10 and 15 minutes, finally achieving a firm but very elastic, flexible and shiny dough, adding flour and / or water in the case of not initially achieving the desired consistency of the dough, or if it were dry and / or brittle respectively.

Once the firm, flexible and elastic dough is achieved, a kind of ball is formed, manually or by machine, to be wrapped in a transparent film, letting it stand for a period of time between 30 and 60 minutes. After this period a work process of the dough begins, sprinkling with flour a smooth surface where it is going to work, carrying out the extended (rolling) of the dough, being able to perform this operation with the help of a kneader.

Laminating can be done manually or by machine, while the final cut can also be done manually or by machine, with different molds to shape the dough (noodles, spaghetti, etc).

The mass obtained consists of a mass without particles, of dark brown-greenish color, the smell of the soft mass being at sea, so that, after its rest period, it is easy to work.

The paste obtained with the desired shapes, after the rolling and cutting phases, is subjected to the drying process, which will be carried out gradually so that the moisture is slowly migrating from the inside to the outside, trying to eliminate it as much water as possible in the shortest possible time.

To do this, the paste will be placed in an artificial dryer, under controlled temperature and time conditions, subjecting it to a current of air throughout the surface of the same, all in such a way that the humidity at the end of the process does not exceed 12 , 5%, so that with that low moisture content it is possible to preserve the paste for long periods of time if, as is obvious, it is kept in optimal packaging conditions and

storage in dry places, thereby preventing their nutritional and organoleptic properties from being altered.

To achieve optimal results, freshly cut pasta must be subjected to a temperature between 65 ° C and 70 ° C, for a period of approximately 2.5 hours and a subsequent period of 30 minutes at a temperature of approximately 100 ° C.

Obviously, before packaging the dried and dehydrated paste must be cooled to 10 room temperature, the packaging being carried out without any heat treatment, in plastic bags, in cardboard boxes, or in other appropriate containers, and even under vacuum in plastic bags.

Claims (12)

5 10 fifteen twenty 25 30 35 40 Four. Five fifty 1.- Process of elaboration of dehydrated pasta of lyophilized mussel, intended to obtain a food paste with a mild mussel flavor and smell, characterized in that it comprises the following operational phases: - reception of mussels as raw material, prior inspection thereof; - treatment of that mussel as a raw material in lyophilized form; - Dosage and mixing of the freeze-dried raw material mussel, with the ingredients corresponding to candeal wheat flour, egg, salt, oil and tuna spinach powder; - kneading the mixture obtained in the previous phase - rolling the dough resulting from the previous phase; - cutting of the rolled dough, with the desired shapes and sizes of the pasta as a food product; - drying of the pulp sectioned in the previous phase; - chilled and later paste packaging. 2.- Process of elaboration of dehydrated freeze-dried mussel paste, according to revindication 1, characterized in that, optionally, after the treatment phase of that mussel as a freeze-dried raw material; A cooking phase is freeze-dried and sprayed with tuna spine. 3.- Process of elaboration of dehydrated paste of lyophilized mussel, according to revindication 1, characterized in that the mussel as raw material is presented in cooked, clean and frozen form, when it is subjected to a lyophilization process. 4. Process of elaboration of dehydrated mussel paste, according to claims 1 to 3, characterized in that the mussel as a lyophilized raw material is crushed in a knife grinder to obtain a very fine powder. 5.- Process of elaboration of dehydrated mussel paste, according to claims 1 to 4, characterized in that the participation of mussels as raw material and ingredients, in the case of treatment from lyophilisate corresponds to: With tuna thorn powder: - 15.1% freeze dried mussel powder. - 45.5% of wheat wheat flour. - 34.7% egg. - 3% oil. - 0.7% salt. - 1% tuna thorn powder. 6.- Process of elaboration of dehydrated mussel paste, according to revindication 1, characterized in that the kneading of the mixture is carried out for a period of time between 10 and 15 minutes, achieving a firm and at the same time elastic, flexible and shiny dough. 7.- Process of elaboration of dehydrated mussel paste, according to revindication 6, characterized in that, optionally, in the kneading phase, to achieve a consistency desired of the dough and / or to avoid its dryness, water and / or flour are added respectively. 8. - Process of elaboration of dehydrated mussel paste, according to claims 1 to 7, characterized in that between the kneading and rolling phases, the kneaded mixture is handled to get a kind of ball that is wrapped in a plastic film, leaving it at rest for a period of time between 30 and 60 minutes. 9. - Process of making dehydrated mussel paste, according to claim 1, characterized in that the rolling phase is done manually, with the help of a kneader or by machine. 10. - Process of making dehydrated mussel paste, according to claim 1, characterized in that the cutting of the pasta with the desired shape, is done manually or 15 by machine with appropriate molds to the desired shape to be obtained. 11. - Process for making dehydrated mussel paste, according to claim 1, characterized in that the drying phase is carried out in an artificial dryer under controlled temperature and time conditions. twenty 12. - Process of making dehydrated mussel paste, according to claim 11, characterized in that the freshly cut pasta is subjected for approximately 2.5 hours at a temperature between 65 ° C and 70 ° C, followed by a period of time of approximately 30 minutes at a temperature of 100 ° C.