FI109326B - Process for making a nutritional paste of spaghetti type - Google Patents

Abstract

Spaghetti-type pasta provided with a solid central core 1, forming a single piece with three parallel longitudinal lobes 2 which are equidistant angularly, by 120 DEG , relative to one another and separated by grooves 3. The balance between the shapes and the sizes of the various elements makes it possible to obtain a rapid cooking time with good chewing qualities. <IMAGE>

Description

109326

The method produces a spaghetti-type nutritional paste.

The present invention relates to long nutritional pastes, and in particular to spaghetti type 5 pastes, and more particularly to a process for preparing a nutritional paste of the above type having all the typical organoleptic properties of similar commercial products and surprisingly fast due to the certain longitudinal grooves extending along its length.

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Previously known in the art are various spaghetti with longitudinal grooves which can be cooked in less time than the same operation is required when using similar hollow cylindrical products (bucatini) or solid products. However, the said products are not completely without drawbacks, which are primarily related to the homogeneity of ripening.

In the past, in fact, star-shaped spaghetti has been made in which, when cooked, there is excessive softening of the tip-forming portions relative to the central portion, whereas other more successful plaques having three grooves arranged at 120 ° to each other have spaghetti spaghetti has tended to become entangled during cooking and has resulted in "sticking" so that at the end of the cooking time the spaghetti is underripe in the middle and overripe on the outside.

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It is an object of the present invention to provide a process for the preparation of ....: a spaghetti-type nutritional paste thus formed with longitudinal grooves. when formed to form a product having a central core and three longitudinal _ '. a rectangular protrusion or section, whereby the balance between the shapes and dimensions of the structural components ,,,,: 30 is such that there are significant advantages both in terms of production and use during cooking I *,; '; and thereafter compared to traditional products on the market and furthermore, '' avoids the above problems which have occurred in the corresponding art previously I 109326! ί 2 i ί in well-known grooved products. The method according to the invention is characterized by the features set forth in the characterizing part of claim 1.

After testing, the 5 products made in accordance with the present invention showed the following advantages: - a cooking time of about 2 minutes using the conventional method (boiling water), i.e. a reduction of over 65% compared to the time required to cook spaghetti of the same diameter (cooking time 6-7-10). minutes); - the possibility of further reducing said cooking time to about 1 minute by using various automatic cooking appliances for cooking pasta, whereby the water reaches a temperature of 140 ° C and a pressure of 10 atm; 15 - significantly higher productivity compared to similar express long paste qualities; - a shortening of the drying time compared to solid cross-section grades 20 due to the particular shape of the product which accelerates the evaporation of water therefrom; • · ♦ * * t - very small number of defective finished products due to unstable-

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] \ the absence of mouth and twist phenomena and, as a result, the volume of production of wrecks iit <; reduces and achieves greater suitability with the use of said automatic cooking apparatus, avoiding overflow or flooding when the product is placed in the cooking chamber; - the appearance of the cooked product on the plate is similar to that of a conventional spaghetti and better than that of the corresponding instant soups, since during cooking: 30 said longitudinal grooves are closed, leaving only narrow outside gaps; »» 109326! 3 - good bite similar to traditional spaghetti of the same diameter; - Ability to absorb sauces better than traditional grades due to the aforementioned longitudinal slits; - the possibility of avoiding the aforementioned entanglements due to careful study of the product's structural shapes, thereby also achieving complete maturation homogeneity.

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The present invention will now be explained in more detail with reference to one preferred embodiment thereof, shown in the accompanying drawings, in which: Figure 1 is an enlarged scale perspective view of a spaghetti-type edible pasta product according to the invention.

Figure 2 is a cross-sectional view on an even larger scale of the product of Figure 1.

As can be seen from the figures shown, the spaghetti produced in accordance with the invention has a solid central part 1 which is substantially circular in cross-section and forms one piece in three parallel lengths. ,,,; with a full projection, generally designated by reference numeral 2, and which are represented by «·, ·: ·. 25 are spaced 120 ° apart and separated by grooves 3.

...,: The shape of the projections 2 and the corresponding grooves 3 has been studied very intensively to provide the advantages described above with respect to the product of the invention. Y for conventional products of the same type and similar known grooved products.

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In particular, each projection 2 has a circular arcuate convex head 4 having a radius R 1 substantially equal to a conventional solid spaghetti of the same diameter, the edges of said head being substantially connected to the first 5 of the semi-circular convex lateral edges the radius R2 of the side portions is much smaller than R1 (about 1/6) and the other edges of the side portions are connected to the first edges of the circular arc-shaped concave arms 7 via concave portions 6 having a small radius R3 (about 1/3 of R2); R4 greater than R2 (about 1.5) but less than R1 (about 1/4). The other ends of the arms are connected to the other ends of the arms 7 of the adjacent lugs 2.

As noted above, the projections 2 are separated by grooves 3, whereby in the system described above each groove is formed by opposite edges of the convex side portions 5, concave arm portions 7 and concave curved portions 6 which | joining the two preceding adjacent projections 2, resulting in a shape which is wider in its inner area and narrower in its outer, mouth area, thereby obtaining the advantage that the spaghetti is not tangled and the grooves 3 are closed during cooking.

20 ... t By way of a non-limiting example, in one preferred embodiment of the spaghetti made according to the invention, t • v. the radii of the sections forming the cross-section of each projection are I · following: R 1 = 0,765 mm, R 2 = 0,135 mm, R 3 = 0,045 mm, R 4 = 0,207 25 mm, while the radius R 5 of the solid central section is 0,270 mm.

Of course, it is possible to produce shapes that differ in size from those outlined above, while still ensuring that the relationship between shapes and dimensions remains unchanged.

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The present invention is not limited to the embodiment described, but encompasses 1 * v. All alternative embodiments.

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Claims (4)

A method of making a spaghetti-type nutritional paste, characterized in that it comprises pressing pasta dough through a mold opening, which intersects with a circular center portion, forming a piece with three longitudinal projections, which are parallel and 120 Spaced apart by intersections, each intersection having a convex body having the shape of a circular jaw whose radius (R1) is substantially equal to that of the orifice for its diameter as large as usual fixed spaghetti, wherein said the main edges adhere to the mold substantially semicircular convex side portions first edges, the bending radius (R2) of the lateral portions being much smaller than (R1) and the other edges joining via the concave portions with smaller bending radii (R3) to the circular bays -formed concave arms first ends, radius of arms (R4) greater than (R2) but smaller than (R1) and whose other ends intersect extends to the corresponding other ends of the adjacent projections. 2. A process for preparing spaghetti type nutritional paste according to claim 1, characterized in that (R2) is about 1/6 of (R1), (R3) is about 1/3 of (R2), (R4) is about 1.5 gangs (R2) and about 1/4 of (R1) and that the circular radius of intersection (R5) of the central portion is about two gangs (R2). 1 3. A process for preparing spaghetti type nutritional paste according to claims 1 and 2, characterized in that (R1) = 0.765 mm, (R2) = 0.135 mm, (R3) = 0.045 mm, (R4) = 0.207 mm and (R5) = 0.270 mm. Ti: 4. Process for making spaghetti type nutritional paste according to any of the · ·. ···. claims 1-3, characterized in that longitudinal projections are separated. the intersections are formed by the opposite outer lines of the concave arm portions and by concave portions connecting two preceding adjacent projections, resulting in a shape which is wider in the inner region and in the outer narrow.