FR2497071A1 - PROCESS FOR MANUFACTURING LIGHT AND QUICK FEEDING ARTICLES FOR PREPARATION - Google Patents

Abstract

THE PRESENT INVENTION RELATES TO A PROCESS FOR MANUFACTURING LIGHTWEIGHT AND QUICK-TO-PREPARE FOOD ARTICLES OF THE NOODLE TYPE, SUCH AS MACARONI OR THE LIKE. ACCORDING TO THE INVENTION, THE PULVERULENT MIXTURE OF WATER-ADDED FLOUR MATERIALS IS KILLED INTO A Dough; THE PETRIEED DOUGH IS CONFIGURED UNDER A PRESSURE EXCEEDING 100 BARS, IN THE FORM OF A THICKNESS OR DIAMETER LESS THAN 1MM; THE DOUGH SO CONFIGURED TO PREGELATE OR ALPHATIZE THE DEXTRIN CONTAINED THEREIN IS BOILED; MICROWAVES ARE APPLIED TO THE DOUGH HAVING SUBJECTED THE ALPHATIZATION STEP TO PROMOTE THE EVAPORATION OF THE WATER CONTAINED IN THE DOUGH BY INTERNAL HEATING OF THE HARDENED DOUGH BY INTERNAL DIELECTRIC HEATING, IN ORDER TO MAKE THIS PASTE POROUS; AND DRY THE DOUGH WHICH HAS BEEN MADE POROUS, INTO FINISHED PRODUCTS. THE INVENTION APPLIES IN PARTICULAR TO THE FOOD INDUSTRY.

Description

The present invention relates to a method of manufacturing articles

light and fast feeding

  to prepare, such as instant macaroni or the like.

  More particularly, it relates to a method of making such light and fast feed items to be prepared which comprises the steps of setting kneaded dough into flat plates or stems having an average thickness of less than 1 mm, to boil the configured dough,

  to apply micho-arles to it and to dry it.

  In general, the term macaroni or the like, that is,

  to say the dough of the feed article means a shaped and dried dough which has been prepared by passing it through the following steps of mixing powdered flour materials selected from the group consisting of semolina, starch and ordinary flour, to knead them by adding enough water, to the desired shapes

  under a pressure above 100 bar and to dry.

  The term "macaroni or the like" is a general concept that includes macaroni, spaghetti and so on.

immediately in a narrower sense.

  With regard to their shape, they can be divided into tubular rods, plates and round or square rods, each of which is distributed according to its size, in large

  lengths, short lengths and small cubes or balls.

  Boiling is essential when cooking ordinary macaroni using large amounts of hot water, for long periods of time, with a

  precise control of the temperature.

  There are various ways to prepare these foods for consumption, for example by frying with butter, adding seasonings and appetites for example of the Neapolitan style or the Bolognese style or, putting in soups as added ingredients or as materials added to meat or

cooked fish.

  From this point of view, it is for a long time seriously desirable to form light and quick macaroni for preparation or the like which can be cooked in various ways.

ways to eat them.

  Given the above problems, the inventor of the present invention has devised a method of making light and fast feed articles to be prepared which can be prepared simply by pouring hot water

  or immersing them in hot water, and allowing them to

  difficulties and shortening the long period of boiling time encountered when cooking

  traditional food of the genus macaroni or the like.

  The present invention relates to such light macaroni and easy to prepare having such a good

godt than those of the ordinary type.

  Another subject of the present invention is a method for producing macaroni of the instantaneous type

  can adapt to mass production.

  Another subject of the present invention is a method for manufacturing light food articles

  macaroni type, at a considerable price.

weakly weak.

  According to the invention, light and fast food items to be prepared are produced by the steps

that follow.

  First, powdered flour is prepared by mixing at least semolina, starch or ordinary powdered flour, then adding water

  then kneading into a whore in the right amount.

  Then, the dough thus prepared is compacted under a pressure of 100 bar or more is arranged in flat shapes, strips or rods having a thickness or a diameter of less than 1 mm, subsequently, the annsi pasta formed is boiled in order to alphatise the starch of the M starch paste, in other words the dextrin which is there

  contained is pregelatinized, in the chemical sense.

  The shaped and pregelatinized pastes are subjected to a microwaves application in order to effect a dielectric internal heating of each paste, so as to expel the water contained therein and to convert the paste into a porous paste with subsequent a

final drying.

  According to the present invention, light and fast macaroni can be prepared which have never existed before can now be obtained, having good elasticity and good taste identical to ordinary macaroni or the like, in other words, it becomes possible to cook and-to eat foods resembling macaroni and having the same level of quality as ordinary macaroni, by simply diving

  in hot water for a few minutes.

  First, the necessary quantities of water, eggs and salt are added to the flake powder meal as semolina to allow a subsequent grinding to produce a paste or pastes containing 25-33% water. Because of the kneading, a desirable consistency particular to gluten, is imparted to the

kneaded dough.

  If the amount of water added is less than 2596 the dough lacks the plasticity necessary for the subsequent shaping by extrusion, while if it exceeds 35%, this dough has excessive plasticity and therefore,

  it can be said that about 30% of water is preferable.

  Then, the kneaded dough is degassed by any means under vacuum to remove trapped air between the particles of the powdered flour, thus the interior of the dough becomes denser and more uniform with a less statistical reflection of the light, thus making this paste

more opaque.

  Moreover, since the degassed paste is almost devoid of small air bubbles, it becomes stronger and less elastic and can prevent undesirable discoloration due to the oxidation of the carotene pigment.

(carotinolde) contained therein.

  Then, the degassed paste is configured by extrusion under a pressure of between 100 bars and bars. The application of this pressure can be effected by means of a cylinder with a screw received in the cylinder, alternatively, the extrusion under pressure can be carried out by a combination of a piston and

of a cylinder.

  Under the pressure applied to it, the paste is made very dense and the carotene pigment in the structure oozes outwards, so the paste becomes yellowish and opaque, which is called

  "Imacaronisation". The temperature of the dough in the cylinder

  dre should not exceed 60 C, because the gluten in the dough becomes non-active if-the temperature goes over

  of 600C, which degrades the quality.

  Then, the pressurized paste in the roll is extruded through one or more dies provided at the front end of the roll, where the dough is pushed outwardly after being formed in a cross-sectional configuration defined by the hole. of the die then it is then cut to the desired lengths. The size of the die hole is predetermined so that the paste, after having been extruded,

  may have a thickness or diameter of less than 1 mm.

  The pasta thus configured and cut lengthwise are boiled in order to alphatise the starch in the dough, in a more chemical sense, of

  pregelatinize the dextrin contained in the dough.

  Usually boiling water or hot water can be used for boiling.

 C or more.

  If the temperature of the hot water is less than 90 ° C, the dextrin in the paste dissolves in the water before changing to starch, as a result, one does not

  can use hot water at such a low temperature.

  The boiling time of the dough is determined according to the thickness or the diameter of the shaped dough, for example 7 to 8 minutes for doughs of about 1 mm in thickness and about 6 minutes for doughs of 0 .mu.m Thickness may be considered appropriate. A longer boiling time above the above will make the pasta too soft.

  shorter periods of boiling will give an

insufficient.

  In addition to this alphatisation, the boiling process has another purpose of uniformly bringing the water inside the dough in shape, necessary for the

  implementation of the following operation.

  The inventor of the present invention has attempted to rely on steaming instead of boiling, however, this has proved unacceptable because steaming results in uneven water supply to the water. paste, giving rise to the formation of surface cracks in the dough

  non-uniform evaporation of water when applying

  micro-wave in the next step.

  Subsequently, the dough having boiled, is subjected to the application of micro-ndes

  after removing the water attached to the surface of the dough.

  The microwave application is accomplished using one or more 5kW output ovens and at a frequency of 2450 MHz, for a time of between about 40 and 80 seconds, so that the water content maintained in the dough can be expelled by evaporation

  dielectric heating of the dough.

  Various paths are formed during the evaporation process, whereby the water evaporates from the inside of the body of the dough to the outer surface of the dough,

  and these paths make the paste sufficiently porous.

  As the water is uniformly distributed by the above boiling throughout the portion of dough, the water contained also evaporates regularly and

  guarantees a uniform and porous structure of the dough.

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  The application of microwaves for a period shorter than 30 seconds results in insufficient evaporation of the water, so the paste can not be made

  sufficiently porous whereas excessive application

  Microwave for longer than a minute and a half can deform the dough, which is not desired either. It is needless to say that the duration of application of microwaves to porridge can be modified according to the frequency of the microwaves to be applied and the changes

  output of the device to use.

  After passing through the boiling and subsequent application of microwave dielectric heating, a

  some rise takes place in the treated pulp.

  Finally, the paste rendered porous by the above process is further dried so that the water content in the dough is reduced to less than 13%, preferably to about 7%. For this purpose, various kinds of drying devices can be used, of which hot-air drying is very advantageous-compared to a control

  effective temperature and low fuel prices.

  The purpose of drying is to prevent product degradation due to atmospheric conditions, to prevent deformation by increasing hardness to allow storage for long periods of time.

  time, and moreover to season the

  of the dough to give it an excellent taste, especially if they are macaroni or the like,

  as well as to impart stability to cooking.

  In the initial stage of drying, both rapid evaporation and internal diffusion of the water content take place because of the large difference in the moisture content of the atmosphere and the moisture content of the pulp. , the drying speed becomes slower and slower

  Moisture of the dough is similar to that of hot air.

  Temperature and moisture content of hot air

  are controlled as required.

  Since each paste has already become porous by having passed through the above steps, the water content in the paste can evaporate at a high surface efficiency, as well as by the large number of pores.

formed in each dough.

  At the end of the drying, the pasta shrinks from its swollen state to a size which is almost the same as that of the form just extruded through the die means and in this way products such as macaroni can be prepared. light

and quick to prepare.

  The macaroni light and fast to prepare or the analog according to the invention can be easily softened so that they can be eaten in a few minutes 7 simply by immersing them in hot water, indeed it takes 5 minutes for those with a thickness of 0, 8mm and

  only 3 minutes for those with a thickness of 0.5mm.

  By adding seasoning or desired appetites, you can eat them all the same way

than traditional macaroni.

  It is believed that the reason why such a short period of time is required for softening, is based on the fact that the products have been made porous, so hot water can quickly soak the internal structure of the macaroni through the large number

of pores thus formed.

  The macaroni thus softened give sufficient properties of elastic chewing and a good taste as in traditional types,

  what could not be expected from any food items?

instantaneous type.

Claims (7)

R E V E N D I C A T I 0 AND S   1. Process for manufacturing food articles   The invention relates to a light and fast noodle preparation such as macaroni and the like, characterized in that it comprises the steps of: kneading the pulverized mixture of water-added flour materials into a paste or pasta; -configuring said kneaded dough under a pressure greater than 100 ban, in pasta in the form of a thickness or a diameter less than 1 mm; boiling said dough thus configured to perform a pregelatinization or alphatisation of the dextrin contained therein, applying microwaves to the dough having undergone said alphatisation step to cause evaporation of the water contained in said dough; internally heating said hardened paste by internal electrical heating to thereby render said paste porous; drying said paste having been made porous, in finished products desired.   2. Process according to claim 1, characterized   in that the powder mixture of flour materials is selected from the group consisting of semolina, starch and ordinary flour.   3. Method according to claim 1, characterized in that the thickness or the diameter of the dough configured is of the order of 0.8mm.   4. Method according to claim 1, characterized in that the pressure applied to the shaping   above mentioned, the dough is between 100 and 150 bar.   5.Procédé according to claim 1, characterized in that the aforementioned paste is extruded by   a device of the cylinder and piston type.   6. Method according to one of claims I or   characterized in that the shaping of the dough   mentioned above is carried out by extrusion by means of a cylindrical   piston, while maintaining the temperature of said paste in said cylinder so that it does not exceed 600C. 7. Method according to claim 1, characterized in that the aforementioned microwaves are applied to the dough by an oven having an output of 5 kW at a frequency   2450 MHz for 40 to 80 seconds.