FR2571597A1 - Shell-shape pasta made from a mixture of tomato and spinach egg-pasta: this gives Odi Ricce pasta - Google Patents
Shell-shape pasta made from a mixture of tomato and spinach egg-pasta: this gives Odi Ricce pasta Download PDFInfo
- Publication number
- FR2571597A1 FR2571597A1 FR8413468A FR8413468A FR2571597A1 FR 2571597 A1 FR2571597 A1 FR 2571597A1 FR 8413468 A FR8413468 A FR 8413468A FR 8413468 A FR8413468 A FR 8413468A FR 2571597 A1 FR2571597 A1 FR 2571597A1
- Authority
- FR
- France
- Prior art keywords
- pasta
- shape
- mixture
- spinach
- ricce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
Description
PRODUITS A CUISSON RAPIDE A BASE DE CEREALES
ET PROCEDE DE FABRICATION
La présente invention se rapporte à la fabrication de produits à cuisson rapide à base de céréales ,des pates alimentaires c'est à dire des produits préparés de façon à pouvoir se réhydrater et être consommés dans l'espace de quelques minutes après cuisson dans de l'eau bouillante en quantité suffisante.CEREAL FAST COOKING PRODUCTS
AND MANUFACTURING METHOD
The present invention relates to the manufacture of quick-cooking products based on cereals, pasta, that is to say products prepared so as to be able to rehydrate and be consumed within a few minutes after cooking in l boiling water in sufficient quantity.
Afin de simplifier la description,on appelera ces produits des pates "Riccé" dans la suite du présent mémoire;
Jusqu'à présent on connait des pâtes plates larges ou étroites(lasagnes,tagliatelles) ou des pâtes rondes longues ou courtes, de diamètre variable (spaghettis,macaronis,canellonis) ou de formes diverses:torsettes,..In order to simplify the description, these products will be called "Riccé" in the remainder of this document;
Until now we know wide or narrow flat pasta (lasagna, tagliatelle) or long or short round pasta, of variable diameter (spaghetti, macaroni, canelloni) or various forms: twists, ..
La présente invention a pour objectif prin cipal de complê ter la gammme de produits précités en permettant la fabrication de pâtes ayant la forme d'une coquille striée refermée sue elle-même,de différentes couleurs. The main object of the present invention is to complete the range of aforementioned products by allowing the manufacture of pasta having the shape of a ribbed shell closed on itself, of different colors.
Selon l'invention on commence par fabriquer les pâtes
Riccé avec des matières premières et un matériel traditionnels:la pate est réalisée avec 30 oeufs auxquels on ajoute la quantité d'eau nécessaire pour obtenir 4 Kg de mélange.A ce mélange on incorpore 12 à 12,5
Kg de semoule de blé dur et on pétrit pendant 10 à 15 minutes.According to the invention we start by making the pasta
Riccé with raw materials and traditional equipment: the dough is made with 30 eggs to which we add the amount of water necessary to obtain 4 Kg of mixture. To this mixture we incorporate 12 to 12.5
Kg of durum wheat semolina and kneaded for 10 to 15 minutes.
L'extrusion de la pâte se fait sur une presse classique comportant un moule original,objet de la présente invention.Ce moule se place à l'extrémité d'une tuyère d'extrudeur.C'est un disque métal lique comprtant un certain nombre de fentes.Ces fentes ont la forme d'un croissant dont les extrémités sont situées sur un même rayon du disque et disposées symétriquement par rapport au centre du disque. The extrusion of the dough is done on a conventional press comprising an original mold, object of the present invention.This mold is placed at the end of an extruder nozzle.It is a metal metal disc comprising a number These slots have the shape of a crescent whose ends are located on the same radius of the disc and arranged symmetrically with respect to the center of the disc.
Les dites fentes sont striées sur une face et sont telles que la pâte sort plus rapidement au centre qu'aux extrémités de la dite fente,ce qui permet d'obtenir la forme désirée des pâtes Riccé.Said slits are striated on one side and are such that the dough comes out more quickly in the center than at the ends of said slit, which makes it possible to obtain the desired shape of Riccé pasta.
Un couteau,entraSné par un moteur auxiliaire tourne à la sortie du moule et en contact avec celui-cigaxe de rotation du dit couteau est confondu avec l'axe du moule.La vitesse de rotation du dit couteau est calculée en fonction de la vitesse de sortie de la pâte et telle que la coupe de la pâte intervient lorsque l'extrémité de la pâte atteint presque le moule par un mouvement circulaire dû à la forme des fentes du moule
La figure 1 montre la face avant du moule avec une représentation schématique des fenteset du couteau
La figure 2 est une vue en coupe suivant la ligne A A'
La figure 3 représente la forme exacte des fentes
La figure 4 représente une pâte "Riccé" obtenue par ce procédé.A knife, driven by an auxiliary motor turns at the outlet of the mold and in contact with this rotation cigax of said knife is coincident with the axis of the mold. The speed of rotation of said knife is calculated according to the speed of exit of the dough and such that the cutting of the dough occurs when the end of the dough almost reaches the mold by a circular movement due to the shape of the slots in the mold
Figure 1 shows the front of the mold with a schematic representation of the slots and the knife
Figure 2 is a sectional view along line A A '
Figure 3 shows the exact shape of the slots
FIG. 4 represents a "Riccé" paste obtained by this process.
Le moule (1) selon cette réalisation comporte dix fentes (2).Les dites fentes (2) représentées figure 3 ont la forme d'un croissant dont la face interne (6) est lisse et la façe externe (7) est striée,ce qui imprime un relief sur la partie externe de la pâte
Riccé (4).The mold (1) according to this embodiment comprises ten slots (2). Said slots (2) shown in FIG. 3 have the shape of a crescent whose internal face (6) is smooth and the external face (7) is striated, which prints a relief on the outer part of the dough
Riccé (4).
Le moule ainsi réalisé comporte sur sa face postérieure dix trous (3) dont le diamètre va décroissant de l'arrière vers l'avant, ceci afin de faciliter le passage de la pâte. The mold thus produced has on its rear face ten holes (3) whose diameter decreases from back to front, this in order to facilitate the passage of the dough.
Le moule peut comporter un nombre différent de fentes.Il suffit alors d'ajuster la vitesse due rotation du couteau au débit de la pâte. The mold can have a different number of slots, so you just have to adjust the speed of rotation of the knife to the dough flow.
ta pâte avant extrusion peut être colorée en rouge en ajoutant du concentré de tomate ou en vert en ajoutant des épinards. your dough before extrusion can be colored red by adding tomato puree or green by adding spinach.
Les pâtes Riccé préparées selon l'invention peuvent être consommées telles quelles en pâtes fraîches sous 48 h ou séchées -à l'air chaud et être consommées sous plusieurs mois. The Riccé pasta prepared according to the invention can be eaten as it is in fresh pasta within 48 hours or dried in hot air and be consumed within several months.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8413468A FR2571597B3 (en) | 1984-09-17 | 1984-09-17 | SHELL PASTE SHAPED TOMATO AND SPINACH EGG PASTE MIXTURE: ODI RICCE PASTA |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR8413468A FR2571597B3 (en) | 1984-09-17 | 1984-09-17 | SHELL PASTE SHAPED TOMATO AND SPINACH EGG PASTE MIXTURE: ODI RICCE PASTA |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| FR2571597A1 true FR2571597A1 (en) | 1986-04-18 |
| FR2571597B3 FR2571597B3 (en) | 1986-12-12 |
Family
ID=9307331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| FR8413468A Expired FR2571597B3 (en) | 1984-09-17 | 1984-09-17 | SHELL PASTE SHAPED TOMATO AND SPINACH EGG PASTE MIXTURE: ODI RICCE PASTA |
Country Status (1)
| Country | Link |
|---|---|
| FR (1) | FR2571597B3 (en) |
-
1984
- 1984-09-17 FR FR8413468A patent/FR2571597B3/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| FR2571597B3 (en) | 1986-12-12 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| ST | Notification of lapse |