MXPA99004196A - Pasta to prepare in a bowl in microon's oven - Google Patents

Abstract

The present invention relates to a convenient food product comprising a paste to prepare in a microwave packaged in a container that facilitates uniform cooking in a microwave oven. The product may also comprise an improved hydratable sauce in the form of granules that do not tend to form lumps when water or milk is added and requires minimal agitation.

Description

practical or convenient food product, comprising i »pasta to be cooked in a microwave packaged in a container that provides a product cooked homogeneously in a microwave oven. In a preferred mode t, the product also comprises an improved sauce hydratable that does not tend to form lumps when water or milk is added and that requires a minimum of agitation. PESCRXPTION PE THE TECHNIQUE REILFA QNAPA Cooking in the microwave is often associated with uneven heating as well as excessive boiling of liquid contents. One of the ways to minimize these problems is to cook for a short period of time, stir, cook again, stir again, and so on until the cooking is finished. The consumer's preference, however, is to cook the product only once and remove it from the microwave oven in a condition such that it is ready to be eaten. Pasta, noodles or noodles (pasta products) that are instant or quick cooking, currently available, are associated with inferior characteristics * & R it 25 of texture and hydration. Most of these products are made by cooking with extrusion or cooking subsequent to extrusion by immersion in boiling water or by steam cooking. Extrusion cooking, however, results in deterioration of the texture of the pasta due to the impact of the -heated heat and high shear of the protein matrix before and during extrusion. When these products are hydrated, the texture is soft or pasty, not "al dente".

* The process of cooking with extrusion is also expensive, which requires sophisticated equipment and control systems. The pasta component of the present invention can -To be manufactured using less sophisticated equipment and more easily available. ti i The patent of the U.S.A. No. 3,251,694 describes € 15 a pre-cooked macaroni where the dough is made in a conventional way and the fresh pasta is totally pre-cooked X and dry from 149 to 371 ° C (300 to 700 ° F) for approximately 3 to 9 minutes. The product, however, is expensive due to the high costs of the process and is limited to pasta shapes that can be extruded are thin walls and still retain their shape. According to the patent of the U.S.A. No. 3,615,677, a fast-cooking paste is produced at I 4"eXtruir the paste and dry at a moisture content of less of 12%, either with humidified air between 12 and 48 hours or at a temperature ranging from 66-149 ° C (150-300 ° F) between about 5 and 120 minutes to at least partially gelatinize the starch. Corn flour in an amount ranging from about 45 to 85% is a critical ingredient because it serves as an adhesive and masks the strong bitter taste of soy materials. (Another critical ingredient is soy flour in an amount of 15 to 40%). The specification provides that for drying at high temperatures, the gelatinization of the starch may be made before, during, or after the extrusion and that the gelatinization should be at least about 4 10%, with the best results obtained around between 10 and 75%. The product, however, has a poor structural integrity, a soft and pasty structure and the strong bitter taste of the soy material is not effectively masked. Several other patents describe pasta products that can be re-hydrated quickly but that require a complete pre-bake during the process of manufacture. These include the US patent. No. 2,704,723 where the fresh pasta is added in water * ii * boiling before drying, and patents of the U.S. Nos. 4,044,165, 4,394,397 and 4,540,592 where they are used \ combinations of heat and mechanical stress during : i * 25 extrusion processes to completely pre-cook the pasta products. All these products suffer from poor quality in their texture and lack the "al dente" texture. A method to coat the paste to to provide a firm texture, is described in U.S. Pat. No. 5,144,727. The composition of 4 coating is a dried coagulated egg white and an edible oil. ft Currently products are available hydratable foods that need to be moved when water or milk is added to disperse the dry particles v in the liquid before they are cooked and they are also required to move during the cooking process. For example, in a microwave application, the product must be removed from the oven and stirred thoroughly at least once before it is fully cooked. Then it should be shaken again after it has been cooked. When the thick food products such ^ t as hydrated sauces are cooked with other ingredients, thickeners, starches, gums and the like, They usually cause lumps unless vigorous stirring is applied during cooking. This problem is more manifest if the hydrated sauces are prepared with carbohydrate ingredients such as pasta, potato or rice. These problems are substantially minimized. The method of making the pasta products of the invention has lower initial capital equipment requirements and lower output manufacturing costs attributable to shorter drying times. The invention also allows manipulation of the processing conditions to have a wide variety of paste and texture densities ranging from soft to firm. Accordingly, the pasta products of the invention can be made so that they have the texture "to the entity" of the conventional pasta or a softer or firmer texture is desired. Touch the percentages and boxes established here are expressed in relation to weight unless otherwise prefixed. All percentages of The ingredients used in the recipes for preparing the pasta products of the invention are based on the total weight of the ingredients before water has been added to make the dough. C MDPEMDIQ OF THE INVENTION 20 The container of the invention is in the form of u? bowl or bowl (also known as bowl) that has a bottom portion and a side panel and the bowl is sized to avoid the establishment of resonance (standing wave) which would result in a unpredictable microwave heating, having a base , Y in the shape of a bull, with a diameter large enough to minimize or avoid internal resonance in a. food that contains liquids. The diameter is also small enough to allow cooking # 5% 5 effective microwave content. * The bottom portion of the deep plate comprises a central segment and an outer segment with the central segment in the form of a structure that can be pushed ^ up in the section shape of a sphere. This The structure that can be pushed upward, extends to an interior panel along a first background radius and the bottom panel extends to the side panel along one or more of the additional radii of the bottom (i.e. * example, at least a second background radio). From According to this, the outer segment is comprised of the first lower radius, the lower panel and one or more of one additional * radius. In one embodiment, the first lower radius and the second lower radius (that is, the second lower radius) are the same and the radius is the same. continuously extends from the structure that is pushed up with the side panel to form a curved bottom panel. '"ti The side panel tapers outwards from "i the tone as it extends into an opening in the upper part of the deep plate and one edge or lip is , - - "" provides at the top in the form of a flange with a curved outer edge to provide a surface for adhering a lid and for adding structural strength. Externally at the bottom of the deep plate optionally a bottom edging is provided to lift the deep plate slightly detached from the deep dish of the microwave oven, in such a way that the heat loss from the deep dish to the microwave oven is minimizes. The deep plate may be disposable or reusable and is produced by conventional processing techniques to mold any suitable plastic material, for example, thermoformed injection molds. and similar. The roasted pasta products of the present invention have an improved product texture and appearance that can be re-hydrated rapidly by microwave cooking, adding hot water or boiling or by preparation in conventional stove burners. The products are partially precooked and have a degree of gelatinization of from about 15% to about 80%, preferably about 25 to about 75%. The products also have a moisture content of less than about 13%, is • K say, from about 2 to about 13% and have the appearance (size and shape) of the regular dry pasta even when they have been extruded from i matrices. thin wall. The products have low density, from about 5,600 to about 1,05 grams per "Cubic centimeter (" g / cc "), preferably from about 0.75 to 1.05 g / cc and this contrasts with the prior art pastes having densities greater than about 1.3 g / cc. The products also have a stabilized pulp matrix wherein the starch is partially gelatinized and the protein is partially denatured in such a way as to produce a porous internal structure that is unique in the art. Scanning electron micrographs reveal a open structure "sponge type" where the products • «faith *? - produced with previous technologies generate a compact dense structure. The structure of the products of the invention is also believed to be responsible for superior cooking yields ranging from about 315% to about 450%, preferably from about 330% to about 425%. The manufacturing process of the invention is carried out by roasting dough that has just been extruded or formed into sheets at a temperature of about 82 ° C. (180 ° F) at about 177 ° C (350 ° F) for about 1 to 25 minutes, preferably at a temperature ranging from about 99 ° C (210 ° F) to about 154 ° C (310 °) F) between approximately 2 to 15 minutes. The toasting can be done in more than one zone, and the steam heating step can be used just before the first toasting zone. When steam heating is employed, the temperature in that stage must be at least 100 ° C (212 ° F) to cause the expansion of the pulp and can be as high as about 177 ° C (350 ° F). 10 When there is no heating with the steam passage, the minimum temperature in the first (or only) toasting zone a * * should also be at least 100 ° C (212 ° F) to cause the expansion of the paste. The paste that has just been extruded or cut in sheets has a moisture content of approximately 15% • 4 * (semi-moist) to approximately 35% (wet / damp) before being toasted. It is a theory of the invention that the highest levels of moisture in the dough facilitate the starch expansion of the starch-protein matrix before it is stabilized by partial denaturation of the protein and partial gelatinization of the starch. An increasing moisture in the dough produces more vapor or yeast effect, which results in a dough that has a more porous structure and less dense. This structure is fixed by heat which, together with the highest moisture content in the first stages of roasting, acts to denature the protein and to increase the gelatinization rate of the starch. 5 The granular feed product of the invention? It is hydratable to make sauces, soups or similar food products. The product has the form of granules, wherein more than about 90%, preferably more than about 98% have a particle size of from about 1000 microns to about 175 microns (i.e. from about 18 mesh to about 80 microns). the US sieve system standard [ASTME 11-61] ("USS"). In other words more than approximately 90%, preferably more than about 98%, passes through a 18 mesh screen and are retained in a 80 mesh screen. The granules are both hydrophilic and hydrophobic. The hydrophobic characteristic causes the particles to disperse when water is added or milk but does not prevent the absorption of water or milk because the particles also retain their hydrophilic character. This is contrasted with the dry mixtures e f; Hydrophilic from the prior art that absorb water quickly and form lumps that must be physically dispersed by stirring or mixing.

Various ingredients can be used to make the granular product depending on the desired taste and end use. An essential ingredient, however, is an emulsifier such as lecithin, mono or diglycerides or other food grade emulsifiers that are capable of imparting hydrophilic characteristics to the granules. Accordingly, the granular product of the invention may contain from about 2% to about 55%, preferably from about 18 to about 35%, fat or fat substitutes or a combination thereof. Other ingredients may include crystalline ingredients such as sugar, salt, citric acid and substitutes thereof; ingredients derived from milk such as dehydrated milk, cheese, cream powder and the like; species, natural and artificial flavorings, as well as thickening agents such as starch (natural, modified or waxy, etc.) and vegetable gums. As a first step, all the ingredients, except for the heat-sensitive ingredients and binders, are prepared in a fluid bed mixer or high shear mixer to make a dry mix. The dried mixture is then heated to the melting point of the fat component or up to 3 ° C above the melting point, and is then coated with a first binder composition to make a first particulate composition. The first binder composition is applied by spraying during mixing using conventional means such as a fluid bed mixer or high shear mixer. The spray is done through a conventional nozzle. The size of the holes in the nozzle will determine the size of the drops and, according to this, the size of the product particles. The temperature in the fluidized bed is maintained from about 20 to about 50 ° C. The first binder composition is water or an aqueous solution which may contain as ingredients of from about 0% to about 35% of a soluble starch, from 5 to 20 D.E. maltodextrin, dextrose, sugar, (sucrose) or salt or any combination of two or more than two such ingredients. After formation of the particles with the first binder, the first particle composition is dried at a moisture content of about 2% to about 6% at a temperature of about 35 ° to about 60 ° C using fluidized drying or drying with vacuum to make a first composition of dry particles. The first dry particle composition is cooled using fresh air or a cold-jacketed mixer at room temperature or from about 15 ° to about 40 ° C and then the heat-sensitive ingredients such as natural and artificial flavorings, species and protein compounds (eg. example, albumin, globulin, egg protein or whey protein concentrates) are added and mixed therein for about 1 to 3 minutes using a fluid bed mixer, impeller / chopper or the like. After mixing, a second binder is applied in the same manner as the first binder. The second binder is composed: (1) the emulsifier and (2) an oil and / or another first binder composition. After the particles are coated with the second binder, they result in a granular and treatable product ready to be used to make a sauce according to the invention. The granular product is hydrated together with the paste of the invention by adding milk or water, gently mixing, heating to cook and moisturize and then gently mixing once more before eating. The microwave preparation methods are used in conjunction with this invention to achieve rapid hydration and completion of the cooking process (greater denaturation of proteins and gelatinization of starches).

The practical food products of the invention contain at least one serving of pasta and may contain several servings. For a ration, the size of the ration can be up to about 75 grams of dried pasta (not re-hydrated) and will generally be from about 45 to about 75 grams, preferably from about 55 to about 65 grams of dry pasta. Of course, the largest portions can be made to fit two or more 10 consumers and small portions can be made to be a snack or an accompanying dish. BRIEF DESCRIPTION PB M) S PIPWQ £ Figure 1 is a side elevation view of the deep dish of the invention; Figure 2 is a bottom elevation view of the deep dish of the invention; * Figure 3 is a sectional view of the deep dish of the invention; Figure 4 is a perspective view of a cover for the deep plate; Figure 5 is a schematic sectional view illustrating the deep dish of the invention in a microwave oven; Figure 6 is a sectional view of the deep plate 25 of the invention having a curved bottom panel; The scanning electron microscopy was used to generate microphotographs of the paste of the invention and of previously known pastes. Microphotographs were obtained using secondary electrons at a magnification of 35 times normal at 10,000 volts. The pieces of pasta were halved by hand to obtain fractures in cross section. Approximately .635 cm (1/4 inch) below the fracture each piece was cut with a scalpel to provide a flat surface to be mounted on an aluminum foot that fits into the scanning electron microscope ("SEM"). Each mounted sample was coated with gold in an electrodeposition applicator and then transferred to the SEM chamber. Figure 7 is a SEM microphotograph of a paste of the present invention made according to example 10 present. Figure 8 is a SEM microphotograph of a paste made in accordance with the U.S. patent. No. 3,615,677, comparative example 1 present and dried for 15 minutes at 107 ° C (225 ° F). Figure 9 is an SEM microphotograph of the same pulp as was made for Figure 2, but with three minutes drying at 144 ° C (300 ° F).

Figure 10 is an SEM photomicrograph of a commercially available paste product that is said to re-hydrate rapidly. DESCRIPTION OF THE INVENTION A preferred embodiment of a container of the invention in the form of a deep dish 10, is illustrated in Figures 1 to 3. The deep dish 10 comprises a generally circular bottom portion comprising a part that it is pushed upwards 12 having appendix 13 on the central axis XX of the deep plate. (The sprue 14 can be left on the cusp on the inside of the deep plate or cup that is pushed up 12 if the deep plate is manufactured using an injection mold process). The push-up element 12 comprises a section of a sphere. This upwardly pushing element increases the surface area of the deep dish adjacent to the food in the container in such a way that the likelihood of microwaves entering the deep dish and heating the food increases. The bottom panel 11 extends to the upwardly pushing element 12 along the first lower radius 15 which is smooth and without angular edges because the angled edges within the deep plate may cause uneven cooking and may contribute to excessive boiling. Smooth rays, in contrast to angled edges, facilitate the movement of the liquid as it heats up. The lower panel 11 also extends along second and third lower spokes 16 and 17, which have between them a substantially frusto-conical portion 11, the frusto-conical portion having a smooth surface inside the deep plate and a plurality of lower ribs 30. radially on the outside of the deep plate. Lower ribs 30 may extend beyond the frusto-conical portion as illustrated in Figure 1, wherein they extend on the outside of the spokes 16 and 17. The smooth inner surface of the frusto-conical portion Ia and the spokes 16 and 17 have no angled edges for the same reasons as explained above. The lower ribs 30 provide an area on the outside of the deep plate that can be handled when the deep plate is hot, with reduced heat transfer to the consumer's hands. The portion Ia extends along the radius 17 to the side panel 18 and the side panel 18 tapers outward away from the axis XX, as it extends from the inner portion towards the final opening defined by the edge 19. This Tapering of the side panel has a sufficient slope to release the steam that will be transmitted by convection upwards to the inner walls during cooking. If the outer segment of the inner portion also has a shape similar to a donut that helps in this cooking to have a lower temperature than the area with respect to the push element up. The bottom or bottom form of the deep plate also provides an area in which dry ingredients can be attached. When water is added, the ingredients re-hydrate in a contemplated area and re-hydrate faster. The edge 19 has a flat portion 20 which substantially rests in a plane normal to the axis XX, and which facilitates the sealing of a lid 60 (Figure 4) on the top of the deep plate 10. The materials of the lid and seal adhesives conventional can be employed as it will be apparent to those with skill in the specialty. The edge 19 has a curved outer edge to provide force in such a way that the consumer can lift the deep plate 10 using the edge, particularly after shrinking, when the deep plate may have softened to a certain extent with the edge. The upper ribs 31 are disposed radially on the outside of the side panel of the deep plate and extend down the edge to provide an area on the outside of the deep plate that can be driven when the deep plate is hot with reduced heat transfer into the hands of the consumer. The upper ribs 31 are sufficiently separated from the lower ribs 30 to provide an area 32 for labeling. An optional bottom rib 21 is disposed on the inner side of the bottom panel 11 to lift the deep plate 10 lightly detached from the platform 47 of the microwave oven 40, thereby reducing the transfer of heat from the deep dish to the platform of the microwave oven to provide air insulation. Figure 6 illustrates an embodiment of the invention having a curved bottom panel 11. In this embodiment, the spokes 15, 16 may be the same different and when they are different the curve may be in the form of an ellipse. In addition to the form of the fund, this modality can have all the characteristics of the modality previously mentioned. For example, lower ribs may be disposed radially on a portion of the exterior of the bottom panel extending downwardly from the side panel to a low point (i.e., the point of contact or the perigee) of the bottom panel. In microwave ovens, energy enters the oven cavity through a feed slot. The slot can be on the back, bottom or side, and energy is reflected from the bottom walls of the oven and towards the product that is heated. When a conventional deep dish is placed in the microwave oven, a minimum amount of energy is reflected from the bottom of the oven to the deep dish, because the bottom of the deep dish is relatively small in area and the platform is only separated from the bottom by a very short distance. According to the present invention, the spherical section (upward pushing element 12) increases the total exposed area of the lower portion of the deep plate, providing a larger area for microwave energy to enter the bottom of the deep dish. The push-up element 12 also reduces the thickness of the product to be heated in the center. The geometry of the deep plate causes the portion of the contents that fill the section below a plane normal to the axis XX and that intersects the push element upwards 12 at the cusp 13 (plane YY in Figure 5) to be colder that the contents above the upwardly pushing element 12 and therefore promotes a convective rotation of the contents containing liquid. The inclined walls of the deep plate and the radius of the bottom of the deep plate, below the Y-Y plane allow the dissipation of the pressure that is accumulated by boiling, which is created by the amount of energy induced in the deep plate. With a larger diameter wider than the bottom, less vigorously boil the product and this will help avoid intermittent boiling. (Intermittent boiling is a buildup of pressure in a region of a liquid that overheats and then explodes causing the container to jump and produce a banging sound.) The vertical walls of the bowl or bowl prevent the gradual release of pressure and tend to more frequent intermittent boiling). Figure 5 illustrates a microwave oven having a feed grid at the top and showing how the microwave energy can be directed to the interior and through the bottom or bottom of the cooking container. When the deep plate 10 is placed on the shelf 47 in the microwave oven 40 to cook the contents 50, the microwave energy enters the oven from the supply grid 46 and part of the energy is emitted in the direction of the arrows 41. This energy is reflected separately from the walls 44 in the direction of the arrows 42 and again reflected lower 45 in the direction of the arrows 4. Accordingly, the energy is finally directed inwardly and through the spherical section of the upwardly pushing part 12 to heat the contents 50. When the contents 50 are sufficiently hot, the geometry of the deep dish causes a controlled boil to occur without excessive boiling. The controlled boiling is achieved by a uniform distribution of heat, the lack of sharp corners inside the deep dish and the tapered sides 18. Accordingly, intermittent boiling is avoided and the risk of excessive boiling is minimized. Geometrically, when viewed from the bottom, the deep dish of the invention has a bull (donut) shape. The effective circumference of the bull should be greater than a total number of half wavelengths to avoid or minimize the occurrence of the so-called ring resonance. According to this in conventional microwave ovens operating at a frequency of about 2.450 megahertz (MHz), the resonance lengths to be avoided in terms of the effective diameter of the torus are about 60, 120 and 180 millimeters. (Since there is some wave penetration in a dielectric, its "microwave diameter" becomes slightly smaller than its geometric diameter.The effective diameter of the torus, therefore, must be large enough to have an antiresonant effect. conventional microwave ovens, the effective diameter should be greater than 60 millimeters, preferably greater than about 65 millimeters, such that the effective circumference of the torus (effective diameter) becomes antiresonant. (If a microwave oven operates at a different frequency of approximately 2,450 MHz, the effective diameter will be adjusted accordingly, as would be apparent to those skilled in the art.) As a practical matter, for efficient microwave heating, the effective diameter of the bull should also be less about 100 mm A bull has a center line diameter and a body diameter For definition purposes in the present specification, the effective diameter is measured on the outer line of the contact of the deep plate with the platform of the microwave oven when the contents of the deep plate ide a substantial amount of water. (The effective diameter is measured in this line when the contents of the deep dish are products that contain liquid as defined herein and are based on the dielectrics of water, a charge with a high dielectric constant.As the load becomes drier, the effective diameter is measured in the highest line) (away from the bottom panel and towards the final opening) defined by a plane normal to the X axis that intersects the outside diameter of the bull. According to this, for a semi-dry load (for example, a load of lower dielectric constant), the effective diameter can be measured as the average radius of curvature). When an optional bottom rib 21 is disposed on the bottom side of the bottom panel 11, however, the rib is not considered to define the contact line for purposes of measuring the effective diameter. Accordingly, the effective diameter is measured at the place where the external contact line will be in the absence of the bottom rib 21. The effective diameter of the bull in the deep dish of the present invention is the distance _ illustrated in the Figure 3 for products that contain liquid. The deep plate of the invention accordingly has a bull with an effective diameter large enough to have an antiresonant effect. In the preferred embodiment of the invention, the diameter of the torus is more than 60 mm, preferably more than about 65 mm and less than 100 mm. The deep dish can be manufactured using any food grade materials that can withstand the temperature of boiling water. Various polymers and polymer blends are suitable and may ide polyethylene terephthalate, polycarbonate, polyacrylonitrite, nylon, glass, polypropylene and polyethylene. A preferred material used to produce the deep plate is polypropylene and can comprise mixed high density polyethylene to increase the impact breaking strength at low temperatures. The pasta product for cooking in a microwave oven of the invention can be manufactured using conventional ingredients. A pasta dough is made from wheat flour and water and, optionally, with other conventional ingredients using known processing techniques such as extrusion or sheeting. According to this, the ingredients are combined and hydrated with enough water to obtain the desired consistency and kneading to make the dough. The dough can be formed into the desired shape by extrusion through a separate deep plate or through sheets and then cut into pieces of the desired size. The ingredients of the dough of the invention comprise wheat flour selected from the group consisting of semolina, cereal flour, durum wheat, durum wheat flours and soft wheat and ground dough again from wheat-based doughs and the like. Alternate flours such as those of rice and corn, may be employed in amounts from 0% to about 15%, and preferably less than about 10%. Starches from sources such as rice, corn or potatoes can also be used in amounts from 0% to about 20%, preferably less than about 15%. Protein sources can optionally be added in amounts of from about 0% to about 10% and when employed, typically they are added in amounts of at least about 0.5%. Typical protein sources ide wheat gluten, milk protein, soy protein and eggs in any form iding whole eggs, egg whites, powdered eggs, powdered egg whites and the like. A variety of natural and artificial flavors, herbs, spices, cheeses and the like can also be used, in amounts from 0% to about 15% and when they are typically employed they are added in amounts of at least about 0.1%. Traditional vacuum levels for pulp dough extrusion are approximately 56 cm (22 in) of mercury (Hg). In accordance with the present invention, however, extrusion is conducted at ambient pressure levels (without vacuum) or with low vacuum, i.e. less than about 30.48 cm (12 in) of Hg. When vacuum is used, the vacuum is maintained in the mixing chamber and screw conveyor chambers of the extruder. Extrusion to the environment without vacuum or with low levels of vacuum causes the mass with many thin air cells homogeneously distributed. These air cells act as nucleation sites for air expansion and, more importantly, for wet steam that gathers and expands to create a porous matrix during roasting. By using an absolute vacuum (i.e. traditional levels) according to the process of the invention, a product having a non-uniform internal structure and a non-uniform external appearance is generated. The expanded cell structure is responsible for a product structure of porous paste (pasta, noodle or noodle) that creates an effective product (which has the appearance of regular pasta) and ensures faster hydration during microwave preparation, pouring preparation of hot or boiling water or preparation in conventional stove burner. In practice we have found that the moisture content of extruded pasta products before being roasted can vary from about 15% (semi-moist) to about 35% (wet / damp). The moisture content at the highest end of the range is preferred when a faster re-hydration time is desired. This is attributed in part to a slightly higher degree of starch gelatinization (cooking) that occurs when more moisture is available during toasting. Increased humidity also increases the expansion of the starch-protein matrix during roasting to create a "sponge-like" structure that is also displaceable by the short cooking times achieved by this invention. In one example, a paste produced by this invention decreases the hydration time against conventional pasta in three minutes and eliminates the texture and flavor of starch, crude, associated with the conventional pasta that is not well cooked used as a preparation. In general terms, the reduced cooking times of this invention are the result of the partial cooking (partial gelatinization) of the starch, and more importantly, the result of the open (spongy-looking) character of the starch-protein matrix as is illustrated in Figure 7. This structure provides channels for the hot water to penetrate quickly, hydrate and cook the pasta. For the pasta product the present invention, the control of density and texture are directly linked to the control of the toasting conditions employed and the moisture content of the pasta dough. It has been found that a higher toasting temperature in the first and subsequent roasting zones increases the porosity of the pasta and decreases the density of the pasta. For example, roasting at temperatures of approximately 82 to 163 ° C (approximately 180 to 325 ° F) causes the density of the pasta to continue to decrease. However, when the temperature was held at 163 ° C (325 ° F) or higher for too long, an increase in paste density is observed, indicating a partial crush on the starch-protein matrix. These data are indicated in Table 1. This crushing was apparently the result of overextension or stressing of the protein-starch matrix.

Density P Proudlybaby ## Z Zoonnaa 11 °° CCfÍ °° FF1 Zone 2 ° Cf ° F fg / QO) 3 136 (276) 163 (325) 0.802 7 136 (276) 163 (325) 0.815 4 163 (325) 163 (325) 0.832 8 163 (325) 163 (325) 0.825 According to the present invention, the freshly prepared pasta dough at a moisture content between about 15% to about 35% moisture, preferably about 26% at about 33% moisture, is extruded or formed into sheets or sheets to make the desired thin or thick wall paste. The wet paste is then cut to the desired size and the pieces are processed by roasting at a temperature of about 82 to about 177 ° C (180 to 350 ° F) for 1 to 25 minutes. The preferred process temperature range is from about 99bC (210 ° F) to about 154 ° C (310 ° F) for about 2 to about 15 minutes to obtain a moisture content of less than about 13%, i.e. in a range from about 2% to about 13%, preferably from about 5% to about 12%. Roasting can be done in more than one area and a steam heating step can be employed, the temperature in this step must be at least 100 ° C (212 ° F) to cause expansion of the paste and can be as high as approximately 177 ° C (350 ° F). When there is no step of heating with steam, the minimum temperature in the first (or only) toasting zone should also be 100"C (212 ° F) to cause the expansion of the paste In a preferred embodiment of the invention, roasting is done in two, three or more roasting areas as previously mentioned.In addition, the optional step of heating and steam treating the pasta just before roasting can also be used to partially cook the pasta and set the surface of the pasta The preferred toasting time and temperature vary depending on the shape of the pasta, its thickness, and the texture desired.A thicker, more moist paste will require longer roasting times and higher temperatures.The degree of expansion and the resulting density of the can be manipulated to achieve the desired texture, hydration and cooking time A significant advantage of this invention is the ability to control the thickness r of the paste and the degree of porosity / density needed to obtain the desired preparation and texture times. The density of the product is controlled such that the product has a density of about 0.600 to about 1050 g / cc. The preferred density range is generally about 0.700 to 1000 g / cc. In practice, the preferred density range depends on the specific application for which the paste will be used. The control of the density of the product is one of the distinguishing characteristics of this invention. In addition, the density of the paste product of this invention separates it from the commercially available pre-cooked pasta with a greater density higher than 1.3 g / cc, commercially available pre-cooked pasta and pasta produced in a conventional manner. The density determinations were made according to the invention using silicone oil according to the following procedure. A 227 g (8 ounce) bottle was previously weighed on a feed scale at the top sensitive to 0.01 gram and pre-calibrated for volume using silicone oil (Fisher Scientific Cat. No. SI 59-500). 25.0 +/- 0.5 grams of paste are accurately measured in the bottle and enough silicone oil was added at a temperature of 23 ° C just to cover the paste. A thin metal spatula was used to move the dough to release any trapped air. The addition of silicone oil is resumed until the oil was almost to the edge of the bottle. A pre-weighed flat plastic plate 4, square 1.27 cm (1/2"), with thickness of .3175 cm (1/8") containing 24 holes of .159 cm (1/16") and a hole in the center of .635 cm (1/4") inside the area of the lid of the bottle was placed on top of the jar. It was placed in such a way that the large hole in the center was close to the center than the opening of the jar. Silicone oil then continues to be added with a pipette in the central hole until all the air was excluded from bottom of the deep dish. The density of the silicone oil at 23 ° C of 0.961 g / cc was divided by the weight required to fill the empty bottle, to establish the volume of the bottle and separately in the weight of the oil added to fill the bottle when it contained the paste, to establish the volume of the pasta by difference. After the weight of the pasta was adjusted for its moisture content to obtain the weight on a dry basis, the weight of the pasta was divided by the volume of the pasta determined to obtain the density of the pasta. The control of the density according to the invention is achieved by controlling the toasting time and temperature in the toasting zone, and preferably in two or more separate toasting zones. The control of the extrusion process (moisture content and vacuum level) and the roasting process (residence time in the toaster and toasting temperature) will control the density of the product. In the first roasting zone, and to a lesser degree in any second or subsequent zones, the dough mass is foldable and has the greatest amount of moisture available for conversion to steam by matrix expansion within the pulp pieces. It has been observed, however, that a very high degree of matrix expansion (a very low product density) can result in a brittle paste with a smooth texture and poor product integrity. On the other hand, too small an expansion (high product density) will decrease the porosity, increase the preparation time requirements and reduce the cooking performance. Some cooking of the dough can also be carried out in the first toasting zone. After the first and second toasting zones, subsequent toasting zones can be used to further reduce the moisture content. The toasting temperatures in the toasting zones are maintained in a range from about 82 ° C (180 ° F) to about 111 ° 0. (350 ° F), with the preferred range being about 99 ° C (210 ° C). ° F) at approximately 154 ° C (310 ° F). The air velocity during roasting has been found to be important for uniformity of drying and uniformity of the product. Effective air velocities employed are from about 45.72 to 243.84 m / min (150 to 800 feet per minute) with the preferred range being from about 76.2 to about 243.84 m / min (about 250 to about 800 feet per minute). The air flow rates are varied, depending on the shape of the product, the thickness and the final desired moisture content of the pulp to obtain the desired product uniformity and moisture loss rate. After toasting, the toasted pasta is removed from the toaster and cooled to room temperature by conventional means such as when using a forced air cooler. As previously noted, the products of the invention are partially precooked, having a degree of gelatinization of from about 15% to about 80%, preferably from about 25% to about 75%. To determine the degree of gelatinization of a pulp product, the total heat absorbed during gelatinization of a heavy portion of pulp in sufficient water is measured by a differential scanning calorimeter (DSC). To achieve this, at least 10 grams of the product are ground finely and 10 milligrams (mg) of it is weighed in the lower portion of a special stainless steel capsule that fits into the instrument. The weight measurement is done on a micro scale with a precision of at least 0.01 milligram. Then 20 milligrams of water are injected at the bottom of the capsule onto the paste and the total weight of the contents of the capsule is obtained. The cap of the capsule, which is adapted with a neoprene cap (O), is placed on the bottom of the capsule as a cover. Pressure is applied to form an airtight seal that will prevent moisture loss during heating. The capsule is placed in the well of measurements of the chamber of the DSC intrument and an empty sealed capsule is placed in the reference well. The chamber is uniformly heated at constant speed and the differential is determined in the heat absorbed by the sample on which it is empty, in joules / grams for a peak in a region of the resulting thermogram about 70"c. This result is subtracted from the similarly determined value for a sample of the raw wheat component (such as semolina or durum wheat) used to make the product Since the two values represent that so much heat is required to gelatinize the non-gelatinized starch remaining in the individual samples, the differential expressed as a percentage is the level at which the product has already been gelatinized.The products of the invention also exhibit a Superior cooking performance (sometimes referred to in the art simply as yield or percentage of hydration) To determine the cooking performance, the optimum cooking time must be measured and this is done using the chewing method and the compression method for each shows and using the results of the method that gave the shortest cooking time. all chewing, 25 grams of dry pasta is placed in a flask containing 300 milliliters of boiling water deetilada. A timer is started and pieces of cooked pasta are removed from the cooking water at 30 second intervals. The pieces are completely maeticadae with the molars. The optimal cooking time is the time when a hard center is not detected for the first time.

According to the compression method 25 grams of the same dry pasta formulation are placed in a laboratory beaker containing 300 milliliters of boiling distilled water. A timer is started and pieces of cooked pasta are removed from the water where they are cooked at intervals of 30 seconds and placed between two pieces of transparent plastic. The optimum cooking time is the time when a white core of cooked pasta disappears for the first time. (See Method 16-50 AACC in the 1995 Edition of the "Methods of the American Association of Cereal Chemist, 3340 Pilot Knob Road, St. Paul, MN 55121 USA). Then it is determined by adding 10 grams of the same dry pasta formulation to 300 grams of boiling distilled water and cooking for an optimum cooking time as determined above.Then the cooked pasta is drained in a sieve or sieve for 5 minutes and weighing The pasta cooking performance is reported as a percentage of the initial weight of the dried pasta of 10 grams The cooking yield of the pasta of the invention is from about 315% to about 450%, preferably about 330% to approximately 425%.

Variations in the method of making the pasta product the use of steam before the roasting process to modify the product attributes, by increasing the integrity of the product, increase the resistance to "marking or cracking", reduced starch loss, increase the firmness of the pasta, and increase the tolerance of the pasta to overcooking. This can be achieved by injecting food grade steam into a steam treatment apparatus or in the same apparatus as would otherwise be used for toasting. The steam works to precook the starch and denature the protein on the surface of the pulp product. This modification of the process significantly reinforces the starch-protein matrix. The degree of gelatinization of the starch and the insolubility of the proteins can be used as indicators of the type and degree of processing, keeping in mind that the product of the invention has not been totally pre-cooked. Steam treatment also increases our ability to design products with the indicated product attributes. These attributes are especially important since they improve the behavior of the product in various preparation methods oriented to the practical market, particularly in hot or boiling water drainage preparations, but also in microwave preparations, or stove burner preparations. Additional improvements in preparation time can be achieved by the addition of salt. Adding up to 3% salt based on the weight of the farinaceous material (such as wheat, corn, soybean meal, semolina, cereal flour, and similar) also improves hydration by creating voids within the structure of the pasta and the Noodles or noodles after the salt dissolves during cooking. Highly soluble salts dissolve leaving gaps or fine voids in the structure of the paste that facilitates the penetration of water during cooking. For example, a 2% salt level improved the preparation time during a microwave application of 4 to 4.5 minutes, when compared to a 5 minute unsalted microwave preparation time. Manipulate the type, quality and quantity of protein in the extruded mass, modifying the behavior of the product of the pasta. Adding protein sources, such as vital wheat gluten, egg protein, soy and other sources of food-grade protein in amounts ranging from about 0.25% to 10%, can be used to modify the attributes of the pasta product, with The typical range of approximately 0.5% to 5%. Protein sources are especially useful when farinaceous materials are used that are low in protein or in instances where the functionality of the native protein is absent. Aggregated proteins can be used to modify texture, increase firmness, reduce the loss of starch, improve tolerance to overcooked and maintain the integrity of the product during the rigorous preparation procedures that require frequent movement or agitation. By controlling the moisture of the dough, the toasting conditions and modifying the protein matrix, it is possible to design the texture of the product of the pan and the hydration characteristic to accommodate specific preparation methods. Under the present invention, it is now possible to "design paste" that have the characteristics of reduced cooking time and create the desired texture of the pasta. The method of the invention can be applied to any form of paste. The palette can be made in any good short and long form and can have a conventional or thin wall thickness. The wall thicknesses of the paste can be chosen as a function of the type of the preparation method and the necessary preparation time requirements.

In a preferred embodiment of the invention, a sauce is provided in combination with the pasta and the deep dish of the invention and a new granular product is used to make the dough. With this modality, the consumer adds water, moves slightly, heats in a microwave oven to cook and hydrate and then lightly shakes again before eating. It is not necessary to interrupt cooking to move. The granular product does not tend to form lumps when added or milk and requires a minimum of movement. The sauces according to the invention can be made in a wide variety of flavors and textures, as long as the principles of elements are followed with respect to processing conditions and the use of a second binder that provides a granulated product having the desired characteristics. hydrophobic and hydrophilic. As defined above, the desired hydrophilic and hydrophilic characteristics mean that the granular product does not tend to lump when water or milk is added at a temperature ranging from about 5 ° C to about 100 ° C. No movement or stirring is required during cooking and a minimum of movement is required before and after cooking to obtain a uniform and homogeneous balance. In normal operation, water to the milk in the decipherer at a temperature of about 5 ° to about 15 ° C with water at room temperature at a temperature of about 15 to about 80 ° C is employed and the granular product does not tend to form lumps in this temperature range of about 5 to about 30 ° C. The size of the granules is important to achieve the objectives of the sauce of the invention because too many fine particles cause lumps and particles too large to increase the time required for hydration. particles that are too large or too small to be tolerated, however, provided that more than 90%, preferably more than 98%, have a particle size in the range of about 1000 microns to about 175 microns. more than about 90%, preferably more than about 98% of the particles, by weight, pass through a sieve of USS # 18 mesh and are retained in a USS # 80 mesh screen. Various ingredients can be used to make the granular product of the invention, depending on the desired flavor and texture of the sauce or soup to be prepared when the granules have been hydrated. Some of these ingredients may have their own characteristics hydrophilic or hydrophobic and this may affect the composition of the second binder and the amount of the second binder required to obtain granules having the characteristic features. Accordingly, while an emulsifier is always required as an ingredient of the second binder, the other ingredients may be for example water, if the granules do not require any additional ingredients to impart hydrophobic characteristics. This can be easily determined by someone skilled in the art based on the provided guide of the member and the known characteristics of the ingredients of the granular product. Small-scale routine experiments can be conducted to utilize the hydrophobic and hydrophilic characteristics of the granular product. The granular product of the invention is made by first preparing a dry blend of desired ingredients with from about 2% to about 55%, preferably from about 18% to about 35%, fat or fat substitutes (percentages are based on total weight of the final product, ie, the granular product of the invention) or a combination thereof. Suitable fats are commercially available, food grade fats powders. The desired ingredients may include crystalline ingredients such as sugar, salt, citric acid and its ingredients, dairy-based ingredients such as dehydrated milk, cheeses, creamer or eimilaree.; Species, natural and artificial flavors, thickening agents such as starches (native, modified, cerosoe, etc.) and vegetable and eimilar gums and any combination of the above. A mixing vessel such as a fluid bed mixer or high shear mixer is used to produce a dry mix by adding the fat component with all the remaining ingredients, except for the binders and heat sensitive ingredients (ie, natural flavorings). and artificial, species and protein compounds). The dried mixture is heated to the point of dripping of the fat component, i.e. to the melting point or a temperature up to about 3 ° C above the melting point, and then sprayed with a first binder solution to produce a first composition in particles. Forming particles with the first binder solution is achieved by spraying through a nozzle during mixing using conventional containers for this purpose such as a high shear mixer or a fluidized bed blender. Suitable high shear mixers include the continuous Schugi mixers available from Hosokawa Bepex Corporation, Minneapolis, Minnesota, E.U.A. and the Zanchetta mixer available from Zanchetta & C.s.L., Lucca, Italy. Suitable fluidized bed mixers are the fluidized bed Glatt available from Glatt Air Techniques, Inc., Ramsey, New Jersey, E.U.A. and the Niro Aeromatic available from Niro Aeromatic, Boehum, Germany. These containers are known in the art and described in the literature. For example, the use of the fluidised bed for granulation and drying is described in "FLAVOR ENCAPSULATION", Chapter 17 by Jones, David M., Controlling Particle Size and Relay Properis (Controlling Release Properties and Particle Size) r pages 158-176, Copyright 1988, American Chemical Society, Washington, DC, ACS Symposium Series 370, edited by Risch, Sara J. and Reineccius, Gary A, El first binder is water or an aqueous solution which may contain as ingredients of from about 0% to about 35% soluble starch (eg, any soluble modified food starch) of 5 to 20% dextrose equivalents ("DE") maltodextrin, dextrose , sugar (sucrose) or salt or any combination of two or more of said ingredients. The amount employed of the first binder composition, including water, is from about 1% to about 50%, preferably from about 10% to about 30% by weight of the first binder based on the total weight of the granular product of the invention. As an example of the invention, when a fluidized bed is used to spray the first binder onto the dry mix, the binder is sprayed through a nozzle in the fluidised bed as the mixture is flowed into the container. The holes in the nozzle are sized such that droplets of the desired size are formed and this determines the particle size of the first particulate composition. The temperature in the fluidised bed is maintained in a range of about 20 ° C to about 50 ° C depending on the melting point of the fat component, the goal is to keep the temperature near the drip point to improve agglutination. The first particle composition is applied at a moisture content of about 2% to about 6% at a temperature of about 35 ° C to about 60 ° C, preferably using fluidized drying or vacuum drying to produce a first composition of dry particles.

Using cold air or a cold jacketed mixer, the first dry particle composition is cooled to room temperature or from about 15 ° C to about 40 ° C. Then the ingredients seneiblee heat such as natural and artificial flavorings, species and protein compounds are added to the aforementioned particle composition. This is generally done in a mixing vessel such as a fluid bed or a grinder / cutter of about 1 to 3 minutes. After mixing, a second binder composition is coated on the particles by spraying through a nozzle in a fluidized bed or in a high shear mixer, in the same manner as the application of the first binder composition. The second binder composition is a solution comprising two components, the first component is made of a food grade oil and / or a binder such as the first binder composition herein. Suitable food grade oils are those which have a low content of linolenic acid such as corn oil, cottonseed oil, peanut oil, olive oil and the like. Oil with higher linolenic acid content such as soybean oil are not recommended because they can become rancid quickly when sprayed. Suitable first agglutinating compositions are all those identified herein and may be the same or different as the first binder composition used to prepare the first particulate composition of the invention. The second component of the second binder composition is a food grade emulsifier such as lecithin, mono or diglycerides or combinations thereof. The ratio of the first component to the second component is from about 1: 0.25 to about 1: 1 and the amount employed is from about 0.2% to about 2.5% based on the total weight of the final product (e.g., the granular product of the invention ). After the particulate composition has been coated with the second binder, is a granular product ready to be used to make a sauce or soup according to the invention. In some cases, if too many large granules have been produced, the entire product is passed through a # 10 USS mesh screen before being used according to the invention. A subsequent sieving can be done if necessary, but no sieving should be necessary once the process conditions have been optimized. When the product of the invention containing the sauce mixture is prepared for consumption, water is added to the filling line of the container, the contents are stirred slightly and the product is placed in a microwave oven to be cooked, generally approximately 5 minutes. During cooking, the product begins to boil after approximately 2.5 minutes. By the time the product reaches the boiling point, especially on the side of the deep dish, there is a sufficient amount of starch that leaches from the pasta along with the fat and other compounds in the sauce mixture to form a thin liquid film which forms a foam. The foam in this case is a dispersion which is a suspension and / or emulsion. This dispersion, depending on the contents of the product, can have variable particle size and composition, and therefore a surface tension variant. In this mode, where approximately 5 minutes of cooking time is necessary to allow the pasta and the sauces to cook, it is necessary to avoid foaming, splashing and excessive boiling. The foam that is formed during cooking helps the product cook properly because it effectively raises the level of fluid in the bowl to coat the pasta and cook it evenly. Without the foam, the pasta in the euperior part of the deep dish would not be cooked. Accordingly, the applicants need to control the foam, minimize splashing and avoid excessive boiling, so that during cooking the stirring can be eliminated for convenience purposes. The applicants have discovered that the presence of surfactants such as mono and diglycerides used in the grease-containing sauce mixtures according to the Application cause less splashing / foaming while allowing sufficient foaming to contain the product. In spite of the fact that surfactants are foam stabilizers, in this application when they are used in a small concentration they control the foam process during cooking. The mono and diglycerides are self-dispersing in view of the presence of hydrophilic, lipophilic groups with the same molecule that can be highly effective anti-foam agents. Adding lecithin as a wetting agent and as a surfactant in this system also plays a role in foam control / splashing and avoid excessive boiling. Of interest in this aspect is the Patent of the E.U.A. No. 4,185,122. The patent provides a method for preventing or eliminating foaming of aqueous solutions containing polymeric dyes, particularly beverage and gauze compositions, by the use of glycerol monooleate, glycerol dioleate or a mixture thereof. "Glycerol monooleate (GMO) and glycerol mono- and dioleate (GMDO) are food grade additives usually considered as emulsifiers and solvents.They are described as effective at low concentrations when used as defoamers for certain aqueous solutions. invention wherein foam formation and splashing are controlled as well as excessive boiling as described above EXAMPLES Example 1 A disposable deep plate was made by injection molding a mixture of polypropylene and high density polyethylene. end opening was 110 millimeters and the inside diameter at the bottom of the side panel (where the side panel 18 meets the radius 17 in Figure 3) in a plane normal to the central axis, was 99 millimeters. The interior of the deep plate from the bottom panel to the end opening was 75 millimeters.The part that is pushed up it had an outside diameter (for example, inside the deep dish) of 45 millimeters and a height of the lowest point within the bottom of the 10-millimeter deep dish. The deep dish is filled with liquid to a filling line located 25 millimeters below the final opening and heated to microwave heating. The liquid boiled vígoroeamente without spilling. Example 2 A mixture of wheat flour dough made with 77% semolina and 23% water is fed to a Demaco laboratory pulp press, coupled with a rotini matrix and a cutting blade, which extrudes pieces formed from pulp fresh (32% moisture) with a paste thickness of .069 cm (0.027") Unlike the typical extrusion process of the paste, no vacuum was used during the extrusion of the blade. transferred to a forced air chiller adapted with an air blower to remove moisture from the surface of the freshly extruded paste and to prevent the pieces of the paste from sticking to each other during the subsequent processing steps. Dry surface was transferred to a Proctor &Schwartz laboratory toaster (a "P &S" toaster available from Proctor &Schwartz, 251 Gibraltar Road, Horsham, PA 19044, USA) and toasted at 148 ° C (298 ° F) for 2.25 min with air speed adjustment of 76.2 m / min (250 feet per minute). Then, the toasted pasta is removed from the toaster and cooled to room temperature when using a forced air chiller. Unlike the typical dry pasta, the toasted pasta had an expanded internal structure with many expanded air cells, which made the toasted pasta cook faster than the regular pasta while maintaining the typical texture of the pasta under regular cooking conditions. in boiling water or in microwaves. The density of the roasted pasta was 0.78 g / cc, the degree of gelatinization was 59.3% and the yield of the annealed pasta was 348% at the optimum cooking time of 3 minutes. Example 3 The same dough formulation was extruded and air dried as in Example 2. The dry surface paste was transferred to a P &S laboratory roaster and roasted at 127 ° C (270 ° F) for 14 minutes with a air speed adjustment of 76.2 m / min (250 feet per minute). Then, the toetake was removed from the toaster and cooled to room temperature by the use of a forced air cooler. Unlike the typical dried pasta, the toasted pasta had an expanded internal structure with many expanded air cells, which caused the toasted pasta to cook faster than regular pasta while retaining the texture of the typical pasta under various types of pasta. condition of cooked (regular cooked in boiling water and cooked in microwave). The deficiency of the toasted potato was 0.83 g / cc, the degree of gelatinization of 24.1% and the cooking yield was 337% in the optimal cooking time of 4 minutes. Example 4 The same dough formulation was extruded and air dried as in Example 2. The paste with a dry surface was transferred to a laboratory toaster P &; S and toast at 140.5 ° C (285 ° F) for 5 minutes, with an air velocity setting of 76.2 m / min (250 feet per minute). Then, the toasted pasta was removed from the toaster and cooled to room temperature by the use of a forced air chiller. Unlike the typical dry pasta, the toasted pasta had an expanded internal structure with many expanded air cells, which made the toasted pasta cook faster than regular pasta while retaining the texture of the typical pasta under various types of pasta. cooking conditions (regular cooking in boiling water and cooked in a microwave). The density of the roasted pasta was 0.95 g / cc, the degree of gelatinization 40.6% and the cooking yield was 371% in the optimal cooking time of 3.5 minutes. Example 5 A mixture of wheat flour dough made of 76% semolina, 23% water and 1% table salt, was fed to a Dmaco laboratory palette press, added with a rotini matrix and a cutting blade , which extruded the pieces formed of fresh palette (32% moisture) with a paste groeor of .068 cm (0.027") .No vacuum was used during the extrusion of the pael.The pieces extruded as they were formed, were brought from A forced air cooler coupled with an air blower to remove moisture from the surface of the freshly extruded pulp and to prevent pieces of pulp from sticking to each other during the subsequent stages of the process.The pulp with the dry surface was transferred to a P &S laboratory toaster and toast at 148 * C (298 ° F) for 2.25 min with an airspeed of 76.2 m / min (250 feet per minute) .Then, the toasted pasta was removed from the toaster and cooled to room temperature by utili forced air cooler. This product is cooked even faster due to the expanded internal structure and the presence of salt that helps the cooking water penetrate the internal structure under various types of cooking conditions (regular cooking in boiling water and cooked in a microwave). The density of the roasted pasta was 0.81 g / cc, the degree of gelatinization was 46.8% and the cooking yield was 343% in the optimal cooking time of 2.25 minutes. Example 6 A wheat flour dough mixture made of 78% semolina and 22% water is fed to a Buhler model TPAE pasta press, coupled with a rotini matrix and a cutting blade, which extrudes pieces of fresh pasta formed (31% moisture) with a paste thickness of .069 cm (0.027") Vacuum was not used during the extrusion of the pulp The extruded pulp as it was formed was pneumatically transferred to a fluid bed roaster Buhler Model DNTW, and was toasted at 136 ° C (277 ° F) for 6 minutes with an air velocity setting of 204 m / min (670 feet per minute) .Then, the toasted pasta was cooled to room temperature in the Toaster cooling zone Unlike typical dried pasta, toasted pasta had an expanded internal structure with many small air cells, which made the toasted pasta cook faster than the regular pasta while maintaining a texture of typical pasta under various types of condition cooked (regular cooked in boiling water and cooked in a microwave). The density of the roasted pasta was 0.83 g / cc, the degree of gelatinization was 60.3% and the cooking yield was 377% in the optimal cooking time of 2.25 minutes. Example 7 to the same paste formulation that was used in Example 6 was extruded under the same conditions and pneumatically traneffered to a Buhler fluid bed toaster model DNTW. The pasta was toasted at 164 ° C (327 ° F) for 2 minutes with an air velocity adjustment of 04m / min (670 feet per minute) for the first zone and 136 ° C (277 ° F) for two minutes with the same air speed for the second zone. Then, the toasted pasta was cooled to room temperature in the toaster cooling zone. Unlike typical dried pasta, the toasted pasta had an expanded internal structure with many expanded air cells, which made the toasted pasta cook faster than the regular pasta while maintaining the typical pasta texture under various types of cooking conditions (regular cooked in water boiling and cooked in a microwave). The density of the roasted pasta was 0.76 g / cc, the degree of gelatinization was 71.2% and the cooking efficiency was 389% at the optimum cooking time of 3 minutes. Example 8 The same paste formulation used in Example 7 was extruded under the same conditions and pneumatically transferred to a Buhler fluid bed toaster model DNTW, where the pulp was roasted at 100 ° C (212 ° F) for 4 minutes with an air velocity setting of 204 m / min (670 feet per minute) for the first zone and 140 ° C (284 ° F) for 4 minutes with the same air velocity for the second zone. Then, the toasted pasta was cooled to room temperature in the toaster cooling zone. Unlike the typical dry pasta, the toasted pasta had an expanded internal structure with small air cells, which made the toasted pasta cook faster than the regular pasta with typical pasta texture under various types of cooked conditions (cooked regulate in boiling water and cooked in a microwave). The density of the roasted pasta was 0.99 g / cc, the degree of gelatinization was 31.9% and the yield of the cooked pasta was 383% in the optimal cooking time of 3 minutes. Example 9 The same dough formulation was extruded and air dried as in Example 2. The paste with a dry surface was transferred to a laboratory toaster P &; Steam conditioning by injecting 5.8 kg (15 pounds) of steam into the toaster. The paste was heated to 148 ° C (298 ° F) for 1.0 minute with steam and then roasted for 1.25 min without steam but by disconnecting the steam line. Then, the toasted pasta was removed from the toaster and cooled to room temperature by the use of a forced air chiller. This product had the same expanded internal structure as the toasted pasta that did not undergo steam treatment but had better structural integrity than the toasted pasta that did not have steam treatment. It also had characteristic texture and cooking time lae miemae that the toasted pasta that was not treated with steam. The density of the roasted pasta was 0.95 g / cc, a degree of gelatinization of 56.5% and a cooking efficiency was 365% in the optimal cooking time of 3 minutes. Example 10 A mixture of wheat flour dough made from 73. 6% semolina, 23% water, 18% wheat gluten and 1.6% egg white powder was fed to a Demaco laboratory paste press, adapted with a rotini matrix and a cutting blade, which extrudes pieces formed from freeca paste (32% moisture) with a paste thickness of .069 cm (0.027") .No vacuum was used during the extrusion of the pulp.The extruded pieces were formed as they were transferred to a forced air chiller adapted an air blower, to remove moisture from the surface of the freshly extruded paste, to prevent the pieces of the paste from sticking together during subsequent process pastes.The dried surface paste was transferred to a laboratory toaster P & S and was toasted at 148 ° C (298 ° F) for 2.25 min at an air velocity setting of 76.2 m / min (250 feet per minute).

Then, the toasted pasta was removed from the toaster and cooled to room temperature by the use of a forced air chiller. This product had the expanded internal structure observed in the other roasted pastas of the invention, but required a slightly longer cooking time than the roasted pastas that did not have additional wheat gluten or egg white. The product had a firm texture to the bite and excellent structural integrity. The density of the roasted pasta was 0.85 g / cc, a degree of gelatinization was 61.4% and the cooked pasta yield of 317% in the optimal cooking time of 4.5 minutes. Example 11 A mixture of wheat flour dough made from 77% of semolina and 23% of water was fed to a Buhler press on a plant scale, model TPR, coupled with a rotini matrix and a cutting blade that extrudes pieces made of fresh pasta (32% moisture) with a thickness of .069 cm (0.027") pulp No vacuum was used during the extrusion of the pulp The extruded pulp as formed was transferred to a P &S band type roaster at production scale with three heating zones and one zone cooling by an agitator conveyor adapted with an air blower to remove moisture from the surface of the freshly extruded dough, then the dough was toasted for 2 minutes at 149 ° C (300 ° F) for zone 1, for 2 minutes at 130 ° C (266 ° F) for zone 2 for 2 minutes at 104 ° C (220 ° F) for zone 3 and cooled for 2 minutes with ambient air, unlike the typically dry pan, toasted pasta had an expanded internal structure with many expanded air cells, which made The roasted pasta will roast more quickly while retaining typical pasta texture under different cooking conditions (regular cooking in boiling water and cooking with microwaves). Toasted pasta had a density of 0.75 g / cc, with degree of gelatinization was 68.2% and cooked pasta yield of 398% in the optimal cooking time of 3 minutes. Comparative Example 1 - Paste A dough mixture of 45% corn flour, 25% soybean meal and 30% durum wheat flour was dry mixed in an Hsbart mixer. Water was added to the dry mix to make a dough that has 35% water. A Demaco laboratory paste press, coupled with a rotini matrix and a cutting blade was used to extrude freeca pasta pieces. A vacuum of 43.2 cm (27") of Hg was used during extrusion, a first portion of the paste was toasted at 107 ° C (225 ° F) for 15 minutes and a microphotograph of a one-piece section was taken. Microphotography is Figure 8. A second portion of the paste was toasted at 149 ° C (300 ° F) for 3 minutes and a micro-photo was taken of a section of a piece, this micro-photo is Figure 9. The mass of the dough It was well blended but had a lumpy texture.The pasta product had poor structural integrity.It also had a smooth, viscous texture when hydrated and a bitter vinegary bitter taste.Comparative Example 2 - Paste A sample of a commercially available paste from walls thin of a product that re-hydrates quickly, Instant Pasta-Spirale from N.V. Eetabl. Joseph Soubry S.A., Ardooisesteenweg 110, 8800 Roeselare, Belgium, was prepared for SEM analysis as previously established. A microphotograph of the sample is illustrated in Figure 4, illustrating the dense nature of the product. Comparing the microphotographs of Figures 7 to 10, none of the comparative products (Figure 8 to 10), exhibits the open internal porous structure of the paste of the present invention, Figure 7. Examples 12 to 13 The following ingredients were employed to make sauces for pasta and the quantities are expressed by their weight in kg (pounds). Ingredients Example 12 Example 13 Base Grease powder 11,858 (26,120) 12,290 (27,070) Tomato powder 0.000 0.000 Sugar 0.000 0.000 Starch (Melojel) 9.240 (20.353) 7.754 (17.080) Maltrin M150 1,934 (4,260) 2,270 (5,000) Ps 3,478 (7,660) 3,473 (7,650) Wheat Flour (dry) 1,594 (3,510) 1,180 (2,600) Mono and Di Glycerides 0.205 (0.451) 0.204 (0.450) Flavoring Components 15,828 (34,864) 14,551 (32,051) Thermosensitive Ingredients 1,263 (2,782) 3,677 (8,099) TOTAL 45,400 (100,000) 45,400 (100,000) First Binder 1,998 (4,400) 1,362 (3,000) Second Binder 0.645 (1.420) 0.645 (1.420) The fat powder used was N-DX 112-V available from Kerry Food Ingredients, Beloit, Wineconein, E.U.A. The powder contains 75% partially hydrogenated soybean oil, sodium and calcium carbonate as mono and diglycerides.

The tomato powder was Hot Break or Cold Break tomato powder, or a combination thereof, available from McCormick Baltimore, Maryland, E.U.A. The sugar was sucrose. The starch was Melojel, a natural corn starch available from National Starch, Woodbridge, New Jersey, E.Ü.A. The dry wheat flour was an inactivated wheat flour with enzymes from Bestfoods, Heilbronn, Germany. The mono and diglycerides were Atmos 150 from EDC Chemicale, Humko Chemical Divieion, Witco Corp., Memphie, Tennessee, E.U.A. The flavoring components were spice extracts, cheese powder and the like which are not sensitive to heat. The heat-sensitive ingredients were natural and artificial flavorings and spices. The first binder was a 10% aqueous solution of Maltrim M150 and the amount shown is expressed on a dry basis. The second binder was corn oil and lecithin in a ratio of 2: 1. A Glatt powder dryer / granulator / skimmer model GPCG-60 (a 60 kilogram fluidized bed apparatus, hereinafter referred to as "the apparatus") is used to produce batches of 45.4 kg (100 pounds) of each the previous sauces. The deep dish of the apparatus was loaded with the base ingredients and mixed for two minutes to make a dry mix. The temperature of the dry mixture was 30 to 40 ° C. The dry mix was fluidized and an aqueous solution of 10% M150 malto dextrin (available from Grain Processing Corp., Muscatine, Iowa, USA, as Maltrin M150 and having DE of 15) was sprayed through the nozzle of the apparatus at a concentration of 3 to 4.5% on a dry basis based on the total weight of the final product to make the first particle composition. The atomization pressure in the nozzle or sprayer was 2.5 to 3.0 Bar and the granulation was continued from 20 to 35 minutes depending on the formula, the composition of the product and the size of the batch, as will be apparent to anyone with skill in the art. . The sprinkler used was with a 3.0 mm (mm) hole provided by Glatt. The temperature of the first particle composition was from 37 ° C to 40 ° C. The first particle composition was dried in the apparatus for 3 to 6 minutes at a maximum product temperature of 50 ° C and a moisture content of 3.55 to 4.26%. The composition is then cooled to a temperature of about 40 ° C using cold air in the apparatus. The heat-sensitive ingredients were then added to the bowl and mixed for 2 minutes. Cooling was continued to keep the temperature below 40 ° C. The particles were once again fluidized and a solution of corn oil and lecithin, in a ratio of 2: 1 by weight was sprayed through the nozzle at a concentration of 1.36 to 1.47%. The spray pressure was at 5.2 Bar for 1.5 to 2 minutes and the sprinkler used was a 1.8 mm orifice with nozzle provided by Glatt. The agglomerated discharged product had a temperature of 31 ° C to 38 ° C. In a larger-scale process, the dryer / granulator / coater Glatt powder model GPCG-500 was used to produce batches of 454 kg (1000 pounds) of the same product. The granulation and mixing times were increased enough to obtain the same granulation and mixing characteristics as in the smaller batch process and more same size sprinklers were used to handle the increased yield. All the processing parameters of another form were the same and the characteristics of the products were the same.

Examples 14 to 15 As in Examples 12 and 13 the following ingredients were employed and processed under the same conditions to make a granular product. Ingredients Example 14 Example 15 Powdered Grease Base 15,150 (33,370) 11,327 (24,950) Tomato powder 0.000 0.000 Sugar 0.000 0.000 Starch (Melojel) 8.572 (18.880) 9.284 (20.450) Maltrin M150 1,839 (4,050) 1,762 (3,880) Salt 2,919 (6,430) 1,167 (2,570) Wheat flour (dry) 1,144 (2,520) 1,689 (3,720) Mono and Di Glycerides 0.209 (0.460) 0.162 (0.357) Component Saborizantee 12.501 (27.535) 16.781 (36.962) Thermosensitive Ingredients 3.067 (6.755) 3.228 (7.111) TOTAL 45.400 (100.000 ) 45,400 (100,000) First Binder 1,680 (3,700) 1,362 (3,000) Second Binder 0.654 (1.440) 0.617 (1.360) Examples 16 to 17 As in Examples 12 and 13, the following ingredients were employed and processed under the same conditions to make a granular product.

Ingredients Example 16 Example 17 Base Grease powder 10,342 (22,780) 8,331 (18,350) Tomato powder 0.000 0.000 Sugar 0.000 0.000 Starch (Melojel) 12.739 (28.060) 5.262 (11.590) Maltrin M150 1,594 (3,510) 3,691 (8,130) Sal 2,529 (5,570) 4,036 (8,890) Wheat flour (dry) 2.315 (5.100) 0.876 (1.930) Mono and Di Glycerides 0.232 (0.510) 0.070 (0.154) Components Saborizantee 9.865 (21.730) 4.222 (9.300) Thermosensitive Ingredients 5,784 (12,740) 2,427 (5,346) TOTAL 45,400 (100,000) 45,400 (100,000) First Binder 1,998 (4,400) 1,362 (3,000) Second Binder 0.645 (1.420) 0.667 (1.470) Examples 18 to 19 As in Examples 12 and 13, the following ingredients were employed and processed under the same conditions to make a granular product. Ingredients Example 18 Example 19 Fines Powdered fat 8,063 (17,761) 7,594 (16,727) Tomato powder 13,581 (29,913) 7,594 (16,727) Ingredients Example 19 Example 19 Base Sugar 2,379 (5,240) 2,025 (4,460) Starch (Melojel) 5,094 (11,220) 7,650 (16,850) Maltrin M150 4,735 (10,430) 3,264 (7,190) Ps 3,736 (8,230) 3,373 (7,430) Wheat Flour (dry) 0.849 (1.870) 1.189 (2.620) Mono and Di Glycerides 0.068 (0.150) 0.000 Flavoring Components 4.101 (9.034) 4.429 (9.755) Thermosensitive Ingredients 2.793 (6.152) 8.281 (18.241) TOTAL 45,400 (100,000) 45,400 (100,000) First Binder 1,362 (3,000) 1,634 (3,600) Second Binder 0.645 (1,420) 0.645 (1,420) ANALYTICAL RESULTS The granular products of Examples 12 to 17 and 19 were analyzed to determine different characteristics. A powder characteristics tester available from Hasokawa Micron Division 10 Chatham Road, Summit, New Jersey 07901 E.U.A., was used to test gross density, resting angle and compressibility and other tests were performed with other conventional laboratory instruments. The reeultadoe were as follows: Example 12 Example 13 Taste Cheese-1 Cheese-2 Airborne Gross Density g / cc 0.42 0.39 Packaging g / cc 0.51 0.49 Dynamic g / cc 0.44 0.41 Angle of repose > 41.00 40.00 Compressibility (%) 17.60 20.40% humidity 3.93 4.05% salt 8. 10,093 Aw (water activity) 0.348 0.319 Granulation (% in USS #). 18 23.00 8.40 35 56.80 47.40 60 18.20 37.00 80 1.40 5.60 Skillet 0v-.0-0x- Q.an Stability * & "W ° Example 14 Example 15 Taste Cheese-3 Chicken-1 Crude Density Aerated g / cc 0.40 0.39 Packaging g / cc 0.52 0.50 Dynamic g / cc 0.43 0.41 Angle of repose 44.00 39.00 Compressibility (%) 23.10 22.00% humidity 3.55 4.26% salt 8.53 10.016 Aw (water activity) 0.308 0.328 Granulation (% in USS #). 18 17.00 2.60 35 52.40 48.20 60 23.80 34.20 80 5.20 4.80 20 1.00 0.40 70 0.00 0.00 Frying pan 0.00 0.00 Mechanical stability 100.00 100.00 Example 16 Example 17 Taste Chicken-2 Tomato Crude Density Aerated g / cc 0.40 0.42 Packaging g / cc 0.53 0.54 Dynamic g / cc 0.43 0.45 Angle of rest 39.00 42.00 Compressibility (%) 24.50 22.20% humidity 3.96 4.06% salt 13.091 10.616 Aw (water activity) 0.279 0.327 Granulation (% in USS #). 18 5.20 3.20 35 33.80 49.40 60 52.80 42.80 80 7.00 4.20 120 0.20 o.oo 170 0.00 0, 00 Skillet 0.00 0.00 Mechanical stability 99.00 100.00 Example 19 Taste Cheese-Tomato Crude Density Aerated g / cc 0.41 Packaging g / cc 0.52 Dynamics g / cc 0.43 Angle of repose 43.00 Compliability (%) 21.10% humidity 4.09% eal 10.325 Aw (water activity) 0.319 Granulation (% in USS #). 18 5.40 35 55.40 60 33.60 80 5.40 120 0.20 170 0.00 Frying pan 0.00 Mechanical stability 100.00 Example 20 Sixty grams of wet roast pasta made by the process described in Example 11 and 30 grams of the mixture of oil made by the processes described in the example 14 were placed in the disposable deep dish container described in Example 1. Then 245 grams of cold water were added to the container and agitated moderately. The product was cooked in a 700 watt microwave oven for 5 minutes at high power and then stirred gently. The resulting product had an optimally cooked pasta with al dente texture and an optimum consistency of the sauce for a hot snack product. It was not observed that it was spilled by boiling during cooking in the microwave preparation.

Claims (17)

1. CLAIMS 1.- A practical food product comprising a container that provides improved cooking properties in a misrode oven and arranged in the container, at least a simple portion of a partially cooked, precooked pasta product, having a density from about 0.6 to about 1.05 g / cc and a degree of gelatinization of from about 15% to 80%.
2. 2. The product according to claim 1, characterized in that the paste has a moisture content of less than about 13%.
3. 3. The product according to claim 2, characterized in that the dough comprises a dough of wheat flour.
4. 4. The product according to claim 1, characterized in that it also contains a granular hydratable feed composition composed of granules having from about 2% to about 55% of a fat component, a binder coated thereon, comprising an emulsifier, a size distribution in which more than 90% of the granules have a size of approximately 1000 microns to approximately 175 microns, the granules have hydrophobic and hydrophilic characteristics, with which the granules do not tend to form lumps when they are added cold water or milk or at room temperature.
5. 5. The product according to claim 4, characterized in that the emulsifier is present in an amount between about 0.04% to about 2.5%.
6. 6. - The product according to claim 4, characterized in that water or milk cold or at room temperature is at a temperature of about 5 ° to about 30 ° C.
7. 7. - The product according to claim 4, characterized in that it also comprises compositions selected from the group consisting of crystalline ingredients, lacteous ingredients, eepeciae, natural flavors, artificial flavors and thickening agents.
8. 8. The product according to claim 4, characterized in that the coated binder further comprises a composition selected from the group consisting of oil, water or an aqueous solution from 0% to about 35% of a composition selected from the group consisting of starch, 5 to 20 DE malto dextrin, dextrose, sucrose and salt.
9. 9. The product according to claim 4, characterized in that it also comprises heat-sensitive ingredients selected from the group consisting of natural flavorings, artificial flavorings, spices and proteic compounds.
10. 10. A method of hydrating the product of claim 4, characterized in that it comprises adding water or milk at a temperature ranging from about 5 ° C to about 30 ° C and then heating.
11. II.- The hydrated produst according to claim 10.
12. 12.- A practical food product comprising a container that provides improved cooking properties in a microwave oven and, arranged in the container, at least a single serving of a partially cooked, fast-cooking pasta product having a cooking efficiency of about 315% to about 450% and a degree of gelatinization ranging from about 15% to about 80%.
13. 13. The product according to claim 12, characterized in that the paste has a moisture content of less than about 13%.
14. 14. The product according to claim 13, characterized in that the dough comprises a dough of wheat flour.
15. 15. - The product according to claim 13, characterized in that the dough consists essentially of a dough of wheat flour.
16. 16. The produsto according to claim 12, characterized in that the container has a bottom portion, a side panel extending from the bottom portion and a sub-receiving lip structure extending around and defining an opening. at the end opposite the bottom portion, the side panel extending around a central axis through the bottom portion and end opening and comprising: a bottom portion having a central segment and an outer segment, a substantial section spherical that defines the sentral segment and that has a cusp on the central axis, the cusp is disposed towards the end opening; the substantially spherical section has a substantially circular base intersecting a plane extending normal to the central axis, the outer segment having a base portion extending downwardly from a sub-tansially serrated base and moving away from the end opening at length of the first background radius and in a direction that moves away from the central axis to a bottom panel, the bottom panel is substantially syrincular and extends away from the sentral axis along a plane extending substantially normal to the sentral axis. a second bottom radius and then extending upwards along the second bottom radius away from the bottom portion and to the end opening of the side panel, the side panel has an exterior and has a continuous inner wall wall intersecting a plane extending normal to the central axis along a subetancialmente sirsular line and having a larger radius in the aperture The end portion of the interior wall is tapering away from the sentral axis of the side panel extending upwards from the bottom portion towards the end opening.
17. 17. The conformity product is claim 16, sarasterized because the outer segment also includes a frustosónisa porsión disposed between the second background radius and the side panel, the second background radius extending to the frustosónisa porsión and the frustosónisa porsión extending to hasia up and tapers away from the sentral axis to a terser background radius, the terser background radius extending up to the side panel.