MXPA99010746A - Formulation of a ready-made mixture for "gnocchi" and other correlated foods. - Google Patents

Abstract

FORMULATION OF A READY-MADE MIXTURE FOR "GNOCCHI" AND OTHER CORRELATED FOODS, referring this Invention Patent to an industrial formulation, optimized and formula-balanced, of a ready-made mixture for "gnocchi" and other correlated foods, containing wheat semolina dehydrated potato, skim milk powder, powdered egg yolk, refined salt and monosodium glutamate, just needing to add water to the mixture to obtain the cooking paste. It differs from the semi-formulated mixtures nowadays on the market, that need the adding of other ingredients, bringing an uneasy preparation and rising of the costs, the present invention's formulation being prepared in a quicker and easier way, in lesser time, and obtaining a paste with unique texture, taste, smelling, palatability and color.

Description

"FORMULA OF MIXED LIST FOR" ÑOQUIS "(BALLS OF MASS) AND OTHER FOOD CORRELATIVOS".

The present invention patent refers to the industrial formula, optimized and balanced mix ready for gnocchi and other correlative foods, needing just the addition of water to obtain the final mass, is deferred from the mixtures of existing semi-formulated Currently in the market, they need addition of other ingredients, bringing difficulties in the preparation and increasing the final costs. having the formula of the present patent a simplified and rapid preparation mode, which G ??? ß less time of final preparation, and obtaining mass with unique texture, flavor, aroma, palate and coloration.

As is known from the technical means linked to the food industries, currently the preparations for obtaining the "gnocchi" (dough balls), are formulas that do not always contain all the necessary ingredients, being in some ^^ s semi-ready formulations with common or special wheat flour, associated with small amounts of dehydrated potatoes and small amounts of milk, still being able to use eggs, fat, salt and seasonings, the "gnocchi" dough must be formed (dough balls), in some cases added water and complementary amounts of potato or mashed potatoes and milk to improve its quality, which logically is a great disadvantage because it increases the cost for the end user, outside of which the preparation is more difficult and complex.

"FORMULA OF MIXTURE READY FOR" MNOQUIS "(MOLT BALLS) AND OTHER CORRELATIVE FOODS", object of the present patent order was q ^ prrollada to give a better option to the user, through a rich mixture of potato dehydrated in fringes or in powder and milk, associated with wheat semolina that has the noblest part of the wheat, obtaining a ready and complete mixture, which is easily prepared only with the addition of water, mixing and beating manually, obtaining the "gnocchi" (dough balls) ) with lower final cost and with texture, flavor, aroma, palate and coloration exclusive to the final product. Out of this, the formula of this mixture allows a multiple use, being able to prepare still with the same delicious foods for such (coxinhas, risoles), pierogi, etc.

After long, incessant and costly researches and practical experiments, it was concluded that the optimized and balanced formula of the ready mix of the present patent is coed of Ingredient% Minimum% Maximum Wheat Semolina 20.00 76.50 Dehydrated Potato Mash 20.00 76.50 Powdered Milk Powder 2.00 5.00 Powdered Egg Yolk 1.00 2.50 Refined Salt 1.00 3.00 Monosodium Glutamate 0.40 0.60 The preparation of the "gnocchi" dough ) is done in the following sequence: a) For each 100 g of ready mix, place in a vessel or other suitable container, 100 ml of water. The amount of water can be increased or decreased according to the need or taste of the consumer. b) Mix well and go sobando until the dough is smooth and does not strain into the hands. c) On a surface lined with flour, preferably semolina roll the dough so that it is firm in long rolls of thickness of a finger (2 cm), cutting them into pieces of approximately 2.5 cm long each. d) Cook the "gnocchi" (dough balls) in a pot with boiling water (for each 100 gr of product use 1 liter of water), until the "gnocchi" (dough balls) rise to the surface. e) Remove them with a ladle for foam and let drain excess water. f) Serve with the sauce of your choice.

In order to obtain the possible variations, the aforementioned percentages were made by testing the products and evaluating their quality. The formulations to follow exemplified, show the best average and extreme formulation that have maintained the characteristic qualities of the final product: EXAMPLE N ° 1: A ready mix was prepared with the average formula, as follows, only adding water and adopting the recommended method of preparation, the "gnocchi" (dough balls) and other potato-based correlative products were obtained with the qualities of texture, flavor, aroma, palate and coloration. Characteristics: Ingredient% Wheat Semolina 59.50 Dehydrated Potato Mash 32.00 Skimmed Milk Powder 4.00 Powdered Egg Yolk 2.50 Refined Salt 1.50 Monosodium Glutamate 0.50 EXAMPLE N ° 2: A ready mixture was prepared with the formula with a minimum content of wheat semolina, as follows, only adding water and adopting the recommended method of preparation, the "gnocchi" (dough balls) and other products were obtained correlatives based on potatoes with the qualities of texture, flavor, aroma, palate and coloring, ^^ acterísticas: Ingredient Wheat Semolina Dehydrated Potato Milk Powdered Skim Milk Powdered Egg Yolk Refined Salt Monosodic Glutamate EXAMPLE N ° 3: A ready mix was formulated with the formula of wheat semolina, as follows, adding only water and adopting The recommended method of preparation was the "gnocchi" (dough balls) and other potato-based correlative products with the qualities of texture, flavor, aroma, palate and color. Characteristics: Ingredient Wheat Semolina Dehydrated Potato Mash Skimmed Milk Powder Egg Yolk Refined Salt Monosodium Glutamate EXAMPLE N ° 4: A ready mix with the formula with a minimum content of dehydrated potato was prepared, as follows, adding only water and adopting the recommended method of preparation, the "gnocchi" (dough balls) and other correlative products were obtained based on potatoes with the qualities of texture, flavor, aroma, palate and color. Characteristics: Ingredient% Wheat Semolina 71.50 Dehydrated Potato Mash 20.00 Skimmed Milk Powder 4.00 Powdered Egg Yolk 2 50 Refined Salt 1.50 Monosodium Glutamate 0.50 EXAMPLE N ° 5: A ready mixture was prepared with the formula with a? F ??? of dehydrated potatoes, as follows, adding only water and adopting the recommended method of preparation, the "gnocchi" (dough balls) and other potato-based correlative products with the qualities of texture, flavor, aroma, palate and coloring were obtained . Characteristics: Ingredient% Wheat Semolina 76.50 Dehydrated Potato Mash 15.00 Skimmed Milk Powder 4.00 Powdered Egg Yolk 2.50 Refined Salt 1.50 Monosodium Glutamate 0.50 EXAMPLE N ° 6: A ready mix with the formula with a minimum content of skimmed milk powder was prepared, as follows, adding only water and adopting the recommended method of preparation, the "gnocchi" (dough balls) and others were obtained correlative products based on potatoes with the qualities of texture, flavor, aroma, palate and cation. Characteristics: Ingredient% Wheat Semolina 70.50 Dehydrated Potato Puree 23.00 Skimmed Milk Powder 2.00 Powdered Egg Yolk 2.50 Refined Salt 1.50 Monosodium Glutamate 0.50 EXAMPLE N ° 7: A ready mixture with the formula with a minimum content of skimmed milk powder was prepared, as follows, adding only water and adopting the recommended method of preparation, the "gnocchi" (dough balls) and others were obtained correlatives based on potatoes with the qualities of texture, flavor, aroma, palate and color. Characteristics: Ingredient% Wheat Semolina 71.50 Dehydrated Potato Puree 23.00 Skimmed Milk Powder 1.00 Powdered Egg Yolk 2.50 Refined Salt 1.50

Claims (1)

1. Monosodium glutamate CLAIMING "MIX FORMULA LISTED FOR" ÑQUIS "(MASS BALLS) AND OTHER CORRELATIVE FOODS", equipped with optimized and balanced composition containing dehydrated potatoes in fringes or powder, skimmed milk powder, egg yolk powder (1 to 2.5% ), refined salt (1 to 3%) and monosodium glutamate (0.4 to 0.6%), characterized by, total centesimal composition containing: Ingredient% Minimum% Maximum Wheat Semolina 20.00 76.50 Dehydrated Potato Mash 20.00 76.50 Powdered Milk Powder 2.00 5 00 Powdered Egg Yolk 1.00 2.50 Refined Salt 1.00 3.00 Monosodium Glutamate 0.40 0.60 SUMMARY "USTA MIX FORMULA FOR" MNOQUIS "(MASS BALLS) AND OTHER CORRELATIVE FOODS", referring to the industrial formula formulation patent, optimized and balanced mix ready for "gnocchi" (dough balls) and other correlative foods, containing wheat semolina, dehydrated potato, skimmed milk powder, powdered egg yolk, refined salt and monosodium glutamate, only adding water to the combination to obtain the dough for cooking. This differs from the semi-foamed mixtures that are on the market that need the addition of other ingredients, leading to a difficult preparation and raising costs, the present invention of formula is prepared in a quick and easy way in less time and obtaining a paste with unique texture, flavor, smell, palate and color.