HRP20171935A2

HRP20171935A2 - BATAT PASTA AND PROCEDURE FOR PRODUCING SUCH PASTA

Info

Publication number: HRP20171935A2
Application number: HRP20171935AA
Authority: HR
Inventors: Ivan Kovačić
Original assignee: Ivan Kovačić
Priority date: 2017-12-13
Filing date: 2017-12-13
Publication date: 2019-06-28
Also published as: HRPK20171935B3

Abstract

Batat vanjskom oblikom nalikuje običnom krumpiru, ali ne pripada istoj botaničkoj obitelji. Oblikom korijen batata može biti vretenasto izdužen do okrugao. Brojne sorte batata mogu imati različito obojene pokožice - glatke kore koja može biti žute, narančaste, crvene, ljubičaste, bež i smeđe boje. Meso batata je širokog raspona boja - od bijele, žute i bež, preko narančaste i crvene, sve do ružičaste i ljubičaste. Batat sadrži oko 76% vode, 20,7% ugljikohidrata, 2% bjelančevina i 1,3% pepela. Tjestenina od batata se izrađuje na način da se na 100 dijelova brašna dodaje 50 dijelova batata. Mlinci od batata koji se proizvode od takvog tijesta se proizvode na način da se to tijesto prvo mijesi u motornoj miješalici, te nakon što bude dovoljno elastično treba odstajati barem sat vremena, te se nakon toga ponovno dalje mijesi i nakon toga se razvlači u mlince željene debljine.Sweet potato is similar to ordinary potato in shape, but it does not belong to the same botanic family. Sweet potato roots can be spindle- or round-shaped. Numerous sweet potato varieties can have peel of different colours – smooth peel that can be yellow, orange, red, purple, beige and brown. Sweet potato flesh comes in a wide range of colours – from white, yellow and beige, over orange and red, all the way to pink and purple. Sweet potato contains approximately 76% of water, 20.7% of carbohydrates, 2% of proteins and 1.3% of ashes. Sweet potato pasta is made to mix 100 portions of flour and 50 portions of sweet potato. Sweet potato pasta (the so-called mlinci) is made by kneading it first in a motor-driven blender, and upon achieving enough elasticity, it needs to sit for at least an hour, and then it is kneaded again and then drawn into pasta patches of desired thickness.Batat resembles ordinary potatoes in appearance but does not belong to the same botanical family. The shape of the piston root can be spindle-shaped to round. Numerous batat varieties can have different colored skin - smooth bark that can be yellow, orange, red, purple, beige and brown. The meat of the batata is of a wide range of colors - from white, yellow and beige, through orange and red, to pink and purple. Batat contains about 76% water, 20.7% carbohydrates, 2% protein and 1.3% ash. Batata pasta is made by adding 50 batat parts per 100 parts of flour. The batat mills made from such dough are produced in such a way that the dough is first mixed in a motor blender, and after being sufficiently elastic it should be removed for at least an hour and then mixed again and then rolled into the desired mills thick potato is similar to ordinary potato in shape, but it does not belong to the same botanical family. Sweet potato roots can be spindle- or round-shaped. Numerous sweet potato varieties can have peel of different colors - smooth peel that can be yellow, orange, red, purple, beige and brown. Sweet potato flesh comes in a wide range of colors - from white, yellow and beige, over orange and red, all the way to pink and purple. Sweet potato contains approximately 76% of water, 20.7% of carbohydrates, 2% of proteins and 1.3% of ashes. Sweet potato paste is made to mix 100 portions of flour and 50 portions of sweet potato. Sweet potato paste (the so-called pancakes) is made by kneading it first in a motor-driven blender, and while achieving enough elasticity, it needs to sit for at least an hour, and then it is kneaded again and then drawn into the paste patches of desired thickness.

Description

PODRUČJE TEHNIKE NA KOJE SE IZUM ODNOSI TECHNICAL FIELD TO WHICH THE INVENTION RELETS

Ovaj izum se odnosi na područje proizvoda od tijesta i postupak proizvodnje takvih proizvoda konkretno na tjestenine od batata. This invention relates to the field of dough products and the method of production of such products, specifically sweet potato pasta.

TEHNIČKI PROBLEM TECHNICAL PROBLEM

Poznato je da se batat koristi u ljudskoj prehrani i da predstavlja iznimno vrijednu namirnicu. Zbog svojih nutritivnih vrijednosti, batat može ispuniti veliki dio svakodnevnih čovjekovih prehrambenih potreba. Nutritivno se batat sastoji od mnoštva ugljikohidrata, vitamina i minerala s time da iznimno velika količina vitamina A batat svrstava u namirnice koje se ne bi smjele izbjegavati. Batat je nadalje dobar izvor vlakana, biotina, kalija, fosfora te vitamina B skupine, C vitamina, beta-karotena te metala mangana i bakra. Sadržava i fitosterole, karotene i karotenoide, folnu kiselinu, vitamine D i E te magnezij i željezo. Batat se preporučuje sportašima i dijabetičarima te svima koji zbog zdravstvenih razloga moraju paziti na prehranu. Batat se obično jede kuhan ili pečen. Međutim, svim osobama ne odgovara okus batata te ga je potrebno prikriti nekim drugim sastojkom. Izumitelj je ovim izumom riješio problem pripreme batata kao namirnice za ljudsku ishranu i konzumiranja batata tako da se isti uz dodatne transformira u drugu vrstu namirnice. Isto tako je riješio problem izrade mlinci od batata i općenito tjestenine od batata. It is known that sweet potato is used in the human diet and that it is an extremely valuable food. Due to its nutritional value, sweet potato can fulfill a large part of the daily human nutritional needs. Nutritionally, sweet potato consists of a lot of carbohydrates, vitamins and minerals, with the fact that the extremely large amount of vitamin A makes sweet potato one of the foods that should not be avoided. Sweet potatoes are also a good source of fiber, biotin, potassium, phosphorus, B group vitamins, C vitamins, beta-carotene, and the metals manganese and copper. It also contains phytosterols, carotenes and carotenoids, folic acid, vitamins D and E, magnesium and iron. Sweet potatoes are recommended for athletes and diabetics, as well as anyone who has to watch their diet for health reasons. Sweet potatoes are usually eaten boiled or baked. However, not all people like the taste of sweet potato and it needs to be masked with some other ingredient. With this invention, the inventor solved the problem of preparing sweet potato as a food for human consumption and consuming it so that it is transformed into another type of food with additional ingredients. He also solved the problem of making sweet potato grinder and sweet potato pasta in general.

STANJE TEHNIKE STATE OF THE ART

Na tržištu ne postoji tjestenina od batata niti mlinci od batata. Na tržištu se pojavljuje obična tjestenina izrađena najviše od brašna i vode, eventualno uz dodatak jaja. Takva tjestenina može biti u različitim oblicima koji se nakon formiranja tijesta suše u sušarama i pohranjuju u odgovarajuću ambalažu. There is no sweet potato pasta or sweet potato grinders on the market. Ordinary pasta appears on the market, made mostly of flour and water, possibly with the addition of eggs. Such pasta can be in different forms which, after forming the dough, are dried in dryers and stored in appropriate packaging.

KRATKI SADRŽAJ BITI IZUMA BRIEF CONTENTS OF THE ESSENCE OF THE INVENTION

Batat vanjskom oblikom nalikuje običnom krumpiru, ali ne pripada istoj botaničkoj obitelji. Oblikom korijen batata može biti vretenasto izdužen do okrugao. Brojne sorte batata mogu imati različito obojene pokožice – glatke kore koja može biti žute, narančaste, crvene, ljubičaste, bež i smeđe boje. Meso batata je širokog raspona boja – od bijele, žute i bež, preko narančaste i crvene, sve do ružičaste i ljubičaste. The external shape of the sweet potato resembles a regular potato, but it does not belong to the same botanical family. The shape of the sweet potato root can be spindle-shaped to round. Numerous varieties of sweet potatoes can have different colored skins - smooth skins that can be yellow, orange, red, purple, beige and brown. Sweet potato flesh has a wide range of colors – from white, yellow and beige, through orange and red, all the way to pink and purple.

Batat sadrži mnogo škroba i vrlo malo masti te je visokokvalitetna energetska namirnica. Sweet potatoes contain a lot of starch and very little fat and are a high-quality energy food.

Batat sadrži oko 76% vode, 20,7% ugljikohidrata, 2% bjelančevina i 1,3% pepela. Termički obrađen batat sadrži ukupno 20,7 g ugljikohidrata na 100 g namirnice. Vitamin A se u batatu nalazi prvenstveno u obliku beta karotena, narančastog biljnog pigmenta. Najzastupljeniji mineral u batatu je kalij, a od ostalih minerala vrijedno je spomenuti mangan, magnezij, bakar i fosfor. Tjestenina od batata se proizvodi na način da se radi mješavina u kojoj na sto masenih dijelova brašna dolazi između 30 i 60 masenih dijelova batata. Najbolji rezultati se postižu ukoliko se uzme 0,5 kg batata na 1 kg brašna. Obično se koristi bijelo pšenično brašno tip 550, međutim brašno može biti ili integralno pšenično brašno ili raženo ili zobeno ili ječmeno ili proseno ili pirovo ili heljdino ili rižino brašno ili kombinacija bilo kojih od dvaju ili više tih navedenih vrsta brašna. Batat može biti bilo narančaste sorte ili žute sorte ili bijele sorte ili ljubičaste sorte ili kombinacija bio kojih dviju ili više od navedenih sorti. Takovom tijestu se mogu dodavati prirodne boje radi izrade tjestenine u različitim bojama. Sweet potatoes contain about 76% water, 20.7% carbohydrates, 2% protein and 1.3% ash. Thermally processed sweet potato contains a total of 20.7 g of carbohydrates per 100 g of food. Vitamin A is found in sweet potatoes primarily in the form of beta carotene, an orange plant pigment. The most abundant mineral in sweet potatoes is potassium, and other minerals worth mentioning are manganese, magnesium, copper and phosphorus. Sweet potato pasta is produced by making a mixture in which between 30 and 60 parts by weight of sweet potato are added to one hundred parts by weight of flour. The best results are achieved if 0.5 kg of sweet potato is taken per 1 kg of flour. White wheat flour type 550 is usually used, however, the flour can be either whole wheat flour or rye or oat or barley or millet or spelt or buckwheat or rice flour or a combination of any two or more of these types of flour. Sweet potatoes can be either the orange variety or the yellow variety or the white variety or the purple variety or a combination of any two or more of the listed varieties. Natural colors can be added to such dough in order to make pasta in different colors.

Moguće je dodati u mješavinu i brašno od bučinih koštica u omjeru od 20 % na 1 kg brašna. It is possible to add pumpkin seed flour to the mixture in a ratio of 20% per 1 kg of flour.

Postupak proizvodnje tijesta se provodi na način da se batat prethodno oguli, nareže na manje dijelove i kuha u vodi, potom se nakon kuhanja odvaja od vode i batat se pasira, potom se tako pasiranom batatu dodaje fino mljeveno brašno dobiveno od suhog batata, te se sve zajedno pomiješa sa brašnom uz dodatak vode po potrebi. Dobivena smjesa batata i brašna se obično zamijesi u stroju za tjesteninu pri čemu proces miješenja tijesta traje tako dugo dok isto ne postane elastično, potom se pusti da tijesto malo odleži. Tako dobiveno tijesto se formira u komadiće tjestenine željenog oblika te se ta tjestenina slaže na sita i suši u sušari oko 24 sata. The dough production process is carried out by peeling the sweet potato, cutting it into smaller pieces and boiling it in water, then after cooking it is separated from the water and the sweet potato is mashed, then finely ground flour obtained from dry sweet potato is added to the mashed sweet potato. mix everything together with flour, adding water as needed. The resulting mixture of sweet potato and flour is usually mixed in a pasta machine, where the process of mixing the dough lasts until it becomes elastic, then the dough is allowed to rest for a while. The resulting dough is formed into pieces of pasta of the desired shape, and this pasta is placed on sieves and dried in a dryer for about 24 hours.

Postupak proizvodnje mlinci iz tijesta je nešto drugačiji jer se to tijesto mijesi u motornoj miješalici, te nakon što bude dovoljno elastično treba odstajati barem sat vremena, te se nakon toga ponovno dalje mijesi i nakon toga se razvlači u mlince željene debljine. Tijesto za mlince se može mijesiti i ručno. The process of making millets from dough is somewhat different, because the dough is kneaded in a motorized mixer, and after it is elastic enough, it needs to stand for at least an hour, after which it is kneaded again and then stretched into millets of the desired thickness. Dough for grinders can also be kneaded by hand.

DETALJAN OPIS NAJMANJE JEDNOG OD NAČINA OSTVARIVANJA IZUMA DETAILED DESCRIPTION OF AT LEAST ONE OF THE METHODS OF IMPLEMENTING THE INVENTION

Tjestenina od batata se radi tako da se uzme 1 kg bijelog pšeničnog brašna tip 550, 25 dag kuhanog i pasiranog batata, te 25 dag sušenog i mljevenog batata, te se uz dodatak vode takva smjesa mijesi rukama dok se ne dobije žitka elastična homogena masa. Nakon toga tijesto treba malo odležati. Pošto je tijesto odležalo, isto se formira u komadiće tjestenine željenog oblika te se ta tjestenina slaže na sita i suši u sušari oko 24 sata. Sweet potato pasta is made by taking 1 kg of white wheat flour type 550, 25 dag of boiled and mashed sweet potato, and 25 dag of dried and ground sweet potato, and with the addition of water, such a mixture is mixed by hand until a grainy, elastic, homogeneous mass is obtained. After that, the dough should rest for a while. After the dough has aged, it is formed into pieces of pasta of the desired shape, and this pasta is placed on sieves and dried in a dryer for about 24 hours.

U slučaju da se rade mlinci, mješavina brašna i batata se mijesi u motornoj miješalici, te nakon što bude tijesto dovoljno elastično, pusti se da odstoji barem sat vremena, te se nakon toga ponovno dalje mijesi i nakon toga se razvlači u mlince željene debljine. Tijesto za mlince se može u nekom drugom postupku mijesiti i ručno. In the case of making mills, the mixture of flour and sweet potato is kneaded in a motor mixer, and after the dough is sufficiently elastic, it is left to stand for at least an hour, and then it is kneaded again and then stretched into mills of the desired thickness. Dough for grinders can be kneaded by hand in another process.

U jednoj drugoj izvedbi ovoj tjestenini od batata se mogu dodati i jaja. Osim jaja u nekim drugim izvedbama ovoj tjestenini od batata se može radi dobivanja drugačije boje tjestenine istoj dodati šafran ili koncentrat rajčice ili sok od cikle ili sitno sjeckano začinsko bilje ili pasirani špinat. In another version, eggs can be added to this sweet potato pasta. In addition to eggs, in some other versions, saffron or tomato concentrate or beetroot juice or finely chopped herbs or pureed spinach can be added to this sweet potato pasta to give it a different color.

Claims

1. Sweet potato pasta, indicated by the fact that the proportion of sweet potatoes per hundred parts of flour is between 30 and 60 parts of sweet potatoes.

2. Sweet potato pasta according to the 1st patent claim, characterized by the fact that there are 50 parts of sweet potato per one hundred parts of flour.

3. Sweet potato pasta according to any preceding patent claim, characterized in that the flour is white wheat type 550.

4. Sweet potato pasta according to the 3rd patent claim, indicated by adding 20% pumpkin seed flour to 1 kg of white wheat flour.

5. Sweet potato pasta according to the 1st or 2nd patent claim, indicated by the fact that the flour is whole wheat or rye or oat or barley or millet or spelt or buckwheat or rice or a combination of any two or more of these types of flour.

6. Sweet potato pasta according to any previous patent claim, characterized in that the sweet potato is either of the orange variety or the yellow variety or the white variety or the purple variety or a combination of any two or more of the listed varieties.

7. Sweet potato pasta according to any previous patent claim, characterized by the addition of either saffron or tomato concentrate or beetroot juice or finely chopped herbs or pureed spinach or a combination of any two or more of the aforementioned additives.

8. The process of producing sweet potato dough according to any previous patent claim, characterized by the fact that the sweet potato is pre-peeled, cut into small pieces and boiled in water, then after cooking it is separated from the water and the sweet potato is pureed, then the pureed sweet potato is added finely ground flour obtained from dry sweet potato, and everything is mixed together with flour with the addition of water if necessary.

9. The process of producing sweet potato dough according to the 8th patent claim, characterized in that the obtained sweet potato and flour mixture is kneaded in a pasta machine, where the process of mixing the dough lasts until it becomes elastic, then the dough is allowed to rest a little.

10. The process of producing sweet potato pasta according to the 8th or 9th patent claim, characterized in that the thus obtained dough is formed into pieces of pasta of the desired shape and this pasta is placed on sieves and dried in a dryer for about 24 hours.

11. The process of producing mills from the dough obtained according to the 8th patent claim, characterized by the fact that the dough is kneaded in a motor mixer, and after it is elastic enough, it should stand for at least an hour, and then it is kneaded again and then stretched into mills desired thickness.

12. The process of producing mills from the dough obtained according to the 8th patent claim, characterized by the fact that the dough is kneaded by hand, and after it is sufficiently elastic, it should stand for at least an hour, and then it is further kneaded again by hand and then stretched into the desired mills thickness.