FR2740008A1 - PROCESS FOR THE PRODUCTION OF PASTA AND CORRESPONDING DEVICE - Google Patents

Abstract

The present invention relates to a method and a device for the production of pasta. The process, from solid ingredients (12) and liquid ingredients (13), comprises the phases of dosing (11), high speed centrifugation (14), rapid mixing (15), stay (16) in the tank lung and extrusion (17), said phases being carried out under vacuum, the duration of the phases of high speed centrifugation (14), rapid mixing (15) and stay (16) in the lung tank being respectively between one and ten seconds, between ten and thirty seconds, and between sixty and one hundred and twenty seconds.

Description

PROCESS FOR THE PRODUCTION OF FOOD PASTA AND

CORRESPONDING DEVICE

  A process for the production of pasta and the corresponding device constitute the object of the present invention. The method according to the invention relates to the food sector for continuously producing pasta from dry and liquid raw materials which are mixed, kneaded and extruded through a die.

  stretching suitably shaped.

  We know the industrial process of continuous production of pasta or o, from dry raw materials such as semolina, flour, spinach, tomatoes and liquid raw materials such as water, milk, eggs, etc. , we produce a mixture which is

then extruded.

  Said method comprises four fundamental operations executed successively and more precisely: the dosing of the raw materials, the kneading of said raw materials, the kneading of the mixture and the extrusion of the mixture according to the

desired shape.

  At present, this process is generally carried out in suitable machines known as continuous automatic presses which comprise a dosing group of raw materials, a continuous mixing group, a continuous extruder group with which a die-plate headrest is associated. The continuous mixer group mixes the properly dosed raw materials and includes a tank in which one or more fork shafts rotate at an appropriate speed. The time required to form the mixture is generally between 10 and 20 minutes to ensure that the protein fraction of the ingredients reduced to flour forms the protein reticle which, by consolidating the starch grains, allows the dough to retain its shape and elasticity. and its consistency also after cooking which precedes consumption. The continuous extruder group consists of an Archimedes screw which rotates inside a jacket and is continuously supplied with the mixture coming from the mixing tank. The mixture which gradually penetrates inside of the extruder undergoes a kneading action and is gradually compacted at increasing pressures up to

what it comes out by the screw.

  The mixture which leaves the screw under the effect of the pressure and the thrust exerted by this one is conveyed

  and distributed on the die holder headrest.

  Said process has relatively long times for the preparation of the mixture and, therefore, the tanks

  mixing must be of considerable capacity.

  The equipment used also has large contact surfaces with the mixture, said surfaces having to be sanitized systematically to avoid bacterial proliferation, especially in manufacturing.

  which provide for the use of eggs.

  Said method also presents the risk of disintegration of the protein fraction when raw materials with lower content are used.

  protein or low quality.

  According to patent WO 89/04610, a process for the production of pasta is known where the kneading and kneading phases are carried out in less than one minute using a system with two co-rotating screws similar to those used in the already known extrusion-cooking technology or in other food sectors such as rusks, candies, etc. Said system with two co-rotating screws has interrupting sections which comprise means with rotating "fingers" integral with the axes of the co-rotating screws which

  exercise the kneading function.

  Said method, while considerably reducing the mixing time, however still has limits

technical and technological.

  In particular, to avoid excessive heating of the mixture in the kneading phase and to keep the temperature below 50 ° C., with consequent deterioration of the protein fraction, it is necessary to

cool the mixing group.

  In addition, the method illustrated in the aforementioned document does not provide any kneading lungs between the mixing group of the ingredients and the extruding group, which leads to problems of product homogeneity due for example to the fluctuation in the dosage of dry ingredients and liquids, this heterogeneity can also compromise the integrity of the organs of the devices placed

downstream.

  The absence of a mixing lung poses, moreover, a series of limits to the production of long pasta such as spaghetti, macaroni, etc., insofar as it is lacking

  the point of reintroduction of manufacturing waste.

  Again, the conformation of the two co-rotating shafts exerts a violent action on the mixture which can lead to excessive tension of the ingredients reduced to flour with the risk of deterioration of both the starch grains and

  proteins contained therein.

  To overcome the drawbacks of the known technique and to obtain other and subsequent advantages, the applicant has studied, tested and carried out the present invention. The object of the present invention is to provide a process for the production of pasta which makes it possible to reduce the mixing times of pasta at

  a value between one and three minutes.

  The method according to the invention makes it possible to considerably reduce the dimensions of the mixing installation with a consequent reduction in all the cleaning and sanitation operations necessary for

  limit bacterial growth.

  The method according to the invention also provides for the presence of a small safety lung between the productions already carried out upstream and those which follow, to prevent possible fluctuations in the dosage of dry and / or liquid ingredients from being able to compromise the integrity of the downstream device organs. In this way, both ruptures of said devices are avoided, as well as the production interruptions hitherto necessary for carrying out the

  cleaning to remove poor consistency mixes.

  In the lung tank, it is also possible to easily introduce the manufacturing waste that is

  obtains in the production of long pasta.

  The method according to the invention makes it possible to obtain a subsequent homogenization between the mixtures produced in sequentially different times so as to be able to thus attenuate the inevitable cyclic oscillations of the

dosing devices.

  With the process according to the invention, a more homogeneous mixture is guaranteed, with consequently an increased precision of the final extrusion pressure and a positive effect both on the constancy of drawing and on the quality.

of the product.

  This is particularly advantageous in the case where there is more than one extrusion group, since it is necessary for the product which enters the different extruders to have the same machinability characteristics in order to avoid obtaining at the end of the finished products of

  different quality and consistency between them.

  This is particularly valid in the production of long pasta where the extruders push the product to

  the interior of a single die holder headrest.

  The method according to the invention comprises at least the following phases: continuous dosing under vacuum of the dry and liquid ingredients; vacuum centrifugation of the raw materials o the raw materials are centrifuged, at a shaft speed of between 1000 and 4000 revolutions / min., advantageously between 2000 and 3000 revolutions / min., and are intimately mixed under the effect high rotational speed; this phase has a duration of between one and ten seconds and provides the product with the product completely hydrated and in the appearance of small spheroidal lumps with a diameter of 2/6 mm and with a strong predisposition to aggregation; - mixing under vacuum for a time between 10 and 30 seconds and with the speed of the mixer shaft between 250 and 2000 rpm, advantageously between 500 and 1000 rpm; the product at the outlet appears as small spheres of 2/4 mm in diameter, very soft, not agglomerated, not pressed and at a temperature below 40 C which results directly from the temperature of the water and the ingredients reduced to flour; - Maintaining in a lung tank, with a residence time of between 60 and 120 seconds, advantageously between 70 and 90 seconds, o the mixture cooperates with a fork shaft rotating at a speed of between 30 and 130 revolutions / min., advantageously between 50 and 80 rpm, before

  to proceed to the extrusion phase through the drawing machine.

  To carry out the process referred to above, the invention provides a device comprising at least the following equipment continuous metering device, or associated with means capable of making it continuous, both solid and liquid ingredients; - high speed centrifuge device with vertical extension comprising an outer jacket having inside a coaxial shaft equipped with one or more series of pins arranged so as to form at least one descending spiral, the diameter and the length of the shaft being a function of the hourly capacity of the device; the diameter and the length of said shaft are advantageously respectively between 80 and 200 mm and between 200 and 700 mm; - fast mixing device with horizontal extension comprising a jacket inside which are present two counter-rotating shafts with radial pallets arranged so as to form opposite spirals which cooperate in the advancement of the product; these shafts are of a length and a diameter which are a function of the hourly capacity of the device, the length being advantageously between 500 and 2000 mm and the diameter being advantageously between 80 and 200 mm; - reduced volume lung mixing tank with a rotating shaft inside and with a residence time of the mixture between 1 and 2 minutes; - extruder device having removable type stretchers. According to a variant, the rapid mixer device according to the invention has the counter-rotating shafts comprising

many floors.

  According to this variant, the first stage has radial pallets arranged so as to form opposite spirals which cooperate in the advancement of the product, while the second stage consists of one or more series of nipples arranged radially and forming one or more opposite spirals and consistent with the advancement of the mixture. In this case, the speed of rotation of the shafts is between 250 and 3000 revolutions / min., Advantageously between

700 and 1800 rpm.

  According to another formulation of the invention, the rapid mixer device comprises a jacket having inside its two coaxial counter-rotating shafts, each having peripherally a plurality of pins arranged in a spiral which advance the product, in the annular space defined by said two trees, towards the

  discharge point in the lung mixing tank.

  In this case, the speed of rotation of the two shafts can

be equal for both.

  According to a variant, the internal shaft rotates at a speed of between 250 and 2000 revolutions / min., Advantageously between 500 and 1000 revolutions / min., And the ratio between the speed of the internal shaft and that of the shaft

  exterior is between 1 and 3.

  The attached figures are provided by way of example, without limitation, and illustrate certain solutions.

of the invention.

  In the plates: - Figure 1 illustrates, using a block diagram, the mixing process according to the invention; - Figure 2 schematically illustrates, with a partially sectional view, a first embodiment of the device according to the invention; - Figure 3 schematically illustrates a cross section along line A-A of the mixer device of Figure 2; - Figure 4 schematically and partially illustrates a second embodiment of the device according to the invention; - Figure 5 schematically illustrates a cross section along line B-B of the mixer device

in Figure 4.

  - Figure 6 schematically and partially illustrates a third embodiment of the mixer device according to the invention; - Figures 7 and 8 schematically illustrate two cross sections, respectively along the line C-C and along the line D-D, of the mixer device of the

figure 6.

  With reference to the figures, the reference number 10 generally designates a process for the production of

  pasta according to the invention.

  The method 10 according to the invention is carried out essentially under vacuum and comprises at least the following phases of: - dosing 11 of the solid ingredients 12 and liquids 13; - centrifugation 14 at high speed; rapid mixing 15; - stay 16 in lung tank 30

- extrusion 17.

  The vacuum during process 10 is between 600 and 720 mm Hg. The process 10 according to the invention is characterized by the very short duration of the centrifugation 14, mixing 15 and stay 16 phases in the lung tank 30, the overall duration of said three phases being less than three

minutes.

  The method 10 according to the invention is further characterized by the speeds of rotation of the rotary shafts associated with the devices where the centrifugation 14, mixing 15 and stay 16 phases are carried out in the tank.

lung 30.

  In the method 10 according to the invention, the centrifugation phase 14, the kneading phase 15 and the residence phase 16 in the lung tank 30 have a duration respectively between one and ten seconds, between ten and thirty seconds, and between sixty one hundred and twenty seconds. The device 18 capable of carrying out the method 10 according to the invention comprises a dosing group 19 of any type, for example volumetric, gravimetric or weighted, able to guarantee the desired degree of vacuum in the

device 18.

  In this particular case, the dosing unit 19 is of the discontinuous type and comprises a screw 20, which continuously transfers the solid ingredients 12 to the mixing zone, and a compensating lung 21, which ensures a continuous and homogeneous flow of the solid ingredients respectively. 12 and

liquid ingredients 13.

  The centrifuge device 22 at high speed consists of a cylindrical jacket 23 with vertical axis having inside a rotary shaft 24 coaxial equipped with at least one series of radial pins 25 arranged

  so as to form one or more descending spirals.

  The diameter of said rotary shaft 24 is a function of the hourly productive capacity of the device and is

  advantageously between 80 and 200 mm.

  In the device 18 according to the invention, the length of said shaft 24 is a function of the hourly capacity of the device. At the outlet 26 of said centrifuge device 22, the product appears completely hydrated and in the appearance of

  small spheroidal lumps with a diameter of 2/6 mm.

  Said small spheroidal lumps still have some of the liquid ingredients on the surface of the grains of the powdered ingredients which make them highly predisposed to the subsequent aggregation which takes place.

  in the rapid mixing group 27.

  In a first formulation of the invention illustrated in FIGS. 2 and 3, said rapid mixing group 27 comprises a jacket 28 which is essentially horizontal o two parallel counter-rotating shafts 29 with pallets are present

that cross.

  The length of the jacket 28 and of the pallet shafts 29 depends on the length of stay that is to be guaranteed and the diameter of the jacket 28 and of the pallet shafts 29

  is a function of the productive capacity of the device 18.

  According to a variant illustrated in FIGS. 6 to 8, the counter-rotating shafts 229 comprise two stages

  consecutive, first 229a and second 229b respectively.

  The first stage 229a, illustrated in FIG. 7, is of the type having radial pallets 35 arranged so as to form opposite spirals which cooperate with

product progress.

  The second stage 229b, illustrated in FIG. 8, is of the type having one or more series of pins 36 arranged radially and forming one or more spirals

  and who cooperate in the advancement of the product.

  According to another formulation of the invention illustrated in FIGS. 4 and 5, the rapid kneading group 27 comprises a jacket 128 which is essentially horizontal o two shafts 129 are coaxial counter-rotating, respectively inner shaft 129a and outer shaft 129b, the shaft

  outside 129b being shaped as a hollow cylinder.

  The inner shaft 129a is equipped with radial pins 36 arranged in a spiral and oriented towards the outside, while the outer shaft 129b is equipped with radial pins 36

  arranged in a spiral oriented inward.

  Said pins 36 are synchronized with one another so that the product contained between the two shafts 129a, 129b always has a high relative speed with respect to said

two trees 129a, 129b.

  In this embodiment, the two shafts 129a and 129b can have an equal rotational speed, or differentiated rotational speeds with the inner shaft 129a which rotates at a speed between a ratio of

  1: 1 and 3: 1 relative to the outer shaft 129b.

  Downstream of the rapid mixing group 27, the product melted in the form of small spheres of 2/4 mm in diameter, very soft and not agglomerated, falls under the effect of gravity in a lung tank 30 where it is kneaded for a

  time between sixty and one hundred and twenty seconds.

  Said lung tank 30 has a tree inside

fork rotary 31.

  The product leaving the lung tank 30 falls under the effect of gravity in an extruder group 32 comprising a compression screw 33 associated at its end with a drawing machine 34, advantageously of the removable type and adapted to

  production of various pasta formats.

  In the device 18 according to the invention, the manufacturing waste is advantageously recycled in the tank

lung 30.

  Of course, the invention is not limited to the exemplary embodiments described and shown above, from which other modes and other embodiments can be provided without departing from the scope of the invention.

Claims (19)

  1. Method for the production of pasta from solid ingredients (12) and liquid ingredients (13), characterized in that it comprises the dosing phases (11), high speed centrifugation (14), rapid mixing (15), stay (16) in lung tank (30) and extrusion (17), these phases being carried out under vacuum, the duration of the centrifugation phases at high speed (14), rapid mixing (15) and stay ( 16) in the lung tank (30) being respectively between one and ten seconds, between ten and thirty   seconds, and between sixty and one hundred and twenty seconds.   2. Method for the production of pasta according to claim 1, characterized in that the vacuum   has values between 600 and 720 mm Hg.   3. Method for the production of pasta according to claim 1 or 2, characterized in that in the centrifugation phase (14) at high speed, the product cooperates with a shaft (24) equipped with at least one series of pins radials (25) arranged so as to form one or more descending spirals, the speed of rotation of said shaft (24) being between 1000 and 4000   rpm, advantageously between 2000 and 3000 rpm.   4. Process for the production of pasta   according to either of the preceding claims   up to 3, characterized in that in the rapid mixing phase (15) the product cooperates with two parallel counter-rotating shafts (29) with paddles (35) which intersect, the speed of rotation of which is between 250 and 2000 rpm / min., advantageously between 500 and 1000 revolutions / min.   5. Process for the production of pasta   according to either of the preceding claims   up to 3, characterized in that in the rapid kneading phase (15) the product cooperates with two counter-rotating parallel shafts (229), each shaft (229) having a first stage (229a) comprising pallets (35) radial and a second stage (229b) comprising one or more series of pins (36) arranged radially so as to form one or more opposite spirals, said shafts rotating at a speed of between 250 and 3000 revolutions / min.,   advantageously between 700 and 1800 rpm.   6. Process for the production of pasta   according to either of the preceding claims   up to 3, characterized in that in the rapid mixing phase (15) the product cooperates with two counter-rotating shafts, respectively inner shaft (129a) and outer shaft (129b), each shaft (129a, 129b) rotating at a speed between 250 and 2000 rpm, advantageously between 500 and 1000 rpm. and presenting   radial pins (36) arranged in spirals.   7. A method for the production of pasta according to claim 6, characterized in that the two shafts (129a, 129b) rotate essentially at the same speed. 8. Method for the production of pasta according to claim 6, characterized in that the inner shaft (129a) rotates at a speed between 1: 1 and   3: 1 compared to the outer shaft (129b).   9. Process for the production of pasta   according to either of the preceding claims,   characterized in that in the residence phase (16) in the lung tank (30) the product cooperates with a rotary shaft with forks (31) whose speed of rotation is between and 130 revolutions / min., advantageously between 50 and 80 rpm. 10. Process for the production of pasta   according to either of the preceding claims,   characterized in that the introduction of waste from the production of long pasta takes place directly in the lung tank (30).   11. Device for the production of pasta type comprising a dosing group (19), a high speed centrifuge device (22), a mixing group (27) and an extruder group (34); the centrifuge device (22) comprising a rotary shaft (24) equipped with at least one series of radial pins (25) arranged so as to form one or more descending spirals inside a coaxial jacket (23), characterized in that the diameter and the length of the rotary shaft (24) are   depending on the hourly capacity of the device.   12. Device according to claim 11, characterized in that the diameter of the rotary shaft (24) is between and 200 mm.   13. Device according to claim 11 or 12, characterized in that the length of the rotary shaft (24) is between 200 and 700 mm.   14. Device according to either of the claims   11 and following, characterized in that the rapid mixing group (27) comprises a substantially horizontal jacket (28) where there are two counter-rotating parallel shafts (29) with paddles (35) which intersect, the length and the diameter of the two contra-rotating shafts (29)   being a function of the hourly capacity of the device.   15. Device according to either of the claims   11 to 13, characterized in that the rapid mixing group (27) comprises an essentially horizontal jacket (28) where there are two parallel counter-rotating shafts (229), each shaft (229) having a first stage (229a) comprising pallets (35) intersecting radials and a second stage (229b) comprising one or more series of pins (36) arranged radially so as to form one or more opposite spirals; the length and diameter of said trees (229) being a function of hourly capacity of the device.   16. Device according to either of the claims   11 to 13, characterized in that the rapid mixing group (27) comprises a jacket (128) essentially horizontal o there are two shafts (129) coaxial counter-rotating, respectively inner shaft (129a) and outer shaft (129b) shaped into a cylinder hollow each comprising studs (36) arranged in spirals synchronized with one another so as to advance the product towards the discharge point; the length and diameter of the trees (129a,   129b) being a function of the hourly capacity of the device.   17. Device according to either of the claims   14 and following, characterized in that the length of the counter-rotating shafts (29, 129, 229) is between 500 and 2000 mm.   18. Device according to either of the claims   14 and following, characterized in that the diameter of the counter-rotating shafts (29, 129, 229) is between 80 and mm. 19. Device for the production of pasta   according to either of the preceding claims 11 and   following, characterized in that it comprises a lung tank (30) mounted in an intermediate position between the outlet of the   rapid mixing group (27) and the extruder group (32).