ES2643869B1 - Procedure for the preparation of a dry hydrated paste and obtained paste - Google Patents

Abstract

Procedure for the elaboration of a dry hydrated paste and obtained paste. # It is developed from dry pasta that is hydrated in cold water for 90 minutes and is removed every 10 minutes, which once hydrated is packed in rations to freeze in blast chillers of temperature or cryogenic cells, and depending on the system used to serve it to eat, you can choose for 70 seconds by hearth, from 2 to 2.5 minutes in the microwave or 90 seconds in steam oven (for large quantities> 100 diners).

Description

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DESCRIPTION

Procedure for the preparation of a dry hydrated paste and obtained paste.

Object of the invention

The present invention relates to a dry hydrated and frozen pasta and its manufacturing process that considerably minimizes the cooking times necessary to serve the food, ready to eat.

Currently, the times of heating of water and normal pasta cooking can be excessive, becoming practically impossible when it comes to feeding more than one hundred guests at a time, with the consequent waste of energy.

It comes to solve the problem of preparing large quantities of pasta in an affordable time, and with an energy saving of at least 90%, also being applicable to smaller portions.

The advantages of this invention are the following:

- You can get to cook and have it ready in a time of 70 seconds.

- When freezing in block, it occupies a smaller space.

- It saves water in cooking, because less quantity is needed.

- Cooking can be done in your own sauce in water and steam.

- Applicable both in individual rations and in large quantities (more than one hundred people).

- Wide versatility in cooking, from a stove, microwave or liquid kettle.

- To adapt a factory it is not necessary to invest in machinery or pre-cooking equipment.

The industrial application of the present invention is found in the dry pasta industry, its preparation and processing, and more specifically in the dry pasta industry without precooking.

Background of the invention

Although no invention identical to that described has been found, we present below the documents found that reflect the state of the art related to it.

Thus, document ES2067280T3 refers to a process for the production of a frozen pasta comprising precooking a dough configured in pasta or a dehydrated paste, partially drying the precooked pasta, mixing it with a combination of sauce and water or water alone and then freezing it.

ES2282747T3 proposes a frozen instant cooked pasta nest that can be obtained by means of a procedure comprising the steps of: (i) dividing an elongated dried pasta product into portions, each portion having a dough

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desired; (ii) loading each paste portion into one of a plurality of separate dosing devices, each separate dosing device comprising a perforated cup component base with a concave cone-shaped recess; (iii) rehydrate each paste portion inside a dosing device; (iv) cooling the rehydrated paste resulting from step (iii); (v) and freeze, in which, during step (iii) each portion of pasta is placed vertically in a dosing device so that, while rehydration occurs, said paste softens and falls to the base of the device in which a nest is formed that has a toroidal shape.

Document ES2442620T3 describes a dry instant paste comprising at least 50% whole grain semolina, where at least 95% of the semolina particles are smaller than 400 microns in size, where the grain semolina complete contains the bran, germ, and endosperm of wheat in the same proportions as intact wheat, and where the pasta has a wall thickness of a maximum of 0.6 mm.

ES2151746T3 proposes a device for the discontinuous preparation of pasta, such as spaghetti or similar, with a pasta feeding unit, a pasta preparation unit closed by means of inlet or outlet closure caps for cooking and draining pasta and a unit Vending machine, the pasta preparation unit presenting only a single chamber, which simultaneously serves to bake and cool or drain cooked pasta, the chamber presenting an oblong shape, which the chamber has a cylindrical interior shape and is provided with a conical insert, which is configured as a strainer.

Conclusions: As can be seen from the research carried out, we believe that none of the documents found solves the problems posed as the proposed invention does.

Description of the invention

The hydrated and frozen dry pasta and its elaboration process object of the present invention is constituted from dry pasta of any type (noodle, macaroni, noodle, spaghetti, ...), which is immersed in a cold water bath to produce cold hydration for 90 minutes. Every 10 minutes the product is removed, and finally it is packaged in rations to freeze, by means of temperature blasting machines or cryogenic cells, and keeping in normal freezing.

The regeneration process can be obtained in different ways:

a) In a stove: while the water is boiling with salt, the product is taken out of the freezer and passed through cold water until it is defrosted for one minute. The pasta is drained and put in the boiling water being ready in 70 seconds.

b) In microwave: the broth is placed cold in a bowl, the frozen pasta is added, removed and heated for 2 or 2.5 minutes at maximum power to be ready to serve.

c) In a steam oven (large quantities> 100 people): while the steam oven is preheated to 100 ° C, 5 kg of frozen pasta is taken out of the freezer, put in cold water until it is defrosted. Then, steam is placed in the baking rack for 90 seconds to have the pasta al dente.

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Brief description of the drawings

For a better understanding of the present description there are attached drawings representing a preferred embodiment of the present invention:

Figure 1: Schematic view of the production and processing process through which dry pasta passes without precooking.

The numerical references that appear in said figures correspond to the following constituent elements of the invention:

1. Dry pasta

2. Cold water bath

3. Package to freeze

4. Temperature abuser / cryogenic cell

5. Frozen product

6. Stove

7. Microwave

8. Steam oven

9. Boiling water

10. Cold water

11. Bowl of cold broth

12. Pasta al dente

Description of a preferred embodiment

A preferred embodiment of the hydrated and frozen dry pasta and its manufacturing process object of the present invention can be based on dry pasta (1) of any type (noodle, macaroni, noodle, spaghetti, ...), which is immersed in a cold water bath (2) to produce cold hydration for just 90 minutes. Approximately every 10 minutes the product is removed, and finally it is packaged in rations to freeze (3), by means of blast chillers or temperature cells (4), keeping in normal freezing.

The regeneration process can be obtained in different ways:

a) In a stove (6): while the water (9) is boiled with salt, the product (5) is taken out of the freezer and passed through cold water (10) until it is defrosted for about a minute. The paste is drained and put in the boiling water (9) being ready (12) exactly in 70 seconds.

b) In microwave (7): the broth is placed cold in a bowl (11), the frozen pasta (5) is added, it is removed and heated for 2 or 2.5 minutes at maximum power to be ready (12 ) at your service.

5 c) In a steam oven (8) (large quantities> 100 people): while the steam oven (8) is preheated to 100 ° C, 5 kg of frozen pasta (5) is taken out of the freezer, put in cold water ( 10) until thawed. Next, steam (8) is placed in the baking rack for 90 seconds to have the pasta al dente (12).

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Claims (2)

ES 2 643 869 A1 1. Process for preparing dry hydrated and frozen pasta, characterized by being developed in the following stages: 5 i) The dried paste (1) is immersed in a cold water bath (2) for 90 minutes, stirring every 10 minutes. ii) Once hydrated, it is packaged in rations (3) to freeze in blast chillers (4) or cryogenic cells. iii) Depending on the system used to serve it and / or to eat, it is possible to opt for 70 seconds by means of a stove (6), from 2 to 2.5 minutes in the microwave (7) or 90 seconds in a steam oven (for large quantities> 100 people) (8). fifteen 2. Dry pasta (1) hydrated and frozen characterized by being constituted by any type of pasta (noodles, macaroni, noodles, spaghetti, ...) made according to the procedure previously claimed.