TH866B - Food production processes - Google Patents

Abstract

This invention is about the process of making pasta which uses dough materials, gelling, compression and drying. Mix the flour or semolina of the starchy material with soft water. And an ionic gel stabilizer to get dough containing 35 to 55% water, gelling dough by heating and kneading under pressure. Cool the dough below 100 C, spray it, compress it into pasta shape and bring the sta into contact with water that contains cation. This will form a gel with an ionic gel-like substance. And dry the pasta The pasta produced may be made with rice or corn.

Claims (1)

1. The process of producing pasta using a powdery material. It consists of semolina of a powdery material with soft water and a vapor-gelling agent to produce a dough containing 35 to 55% water. Heat and massage under pressure. Cool the dough at a temperature below 100 c. Spray this substance into a pasta shape. Bring the star into contact with water, which contains cations. This will form a gel with an ionic gel-like substance and dry the pasta. 2. The process of obtaining the right in Clause 1, in which the ionic gels are Acid polysaccharide And the cation is an alkali-earth metal ion 3. The process of obtaining the claim in clause 1, in which the ionic gels are alginates and the cations are kywe. Lent Calcium 4. Process to be claimed as in Clause 1 Add the organic gelling agent in proportion from 0.5 to 2% by weight of dough. And soft water has a calcium ion concentration of less than 2x10-4 molar 5. The process of claiming the claim 1, where the dough is formed into a gel by kneading under pressure from 70 to 100 bar at Temperature from 60 to 100C for 20 to 120 seconds. 6. Process to claim claim No. 1, where dough is cooled from 55 to 90 ° C before compression. 1 which after the injection and then put the sta into the water with cation Which at a concentration from 0.05 to 0.2 molar takes 2 to 30 seconds. 8. Process of claiming in Clause 1, after which the sta comes into contact with water containing cation Make the water that is attached to the pasta surface to flow out by blowing air onto the pasta. Which is placed on the floor with a small figure And by sucking air from the bottom of the floor at the same time. 9. The process of obtaining the right to claim item 1, which dries the pasta at a temperature from 50 to 90 C and a relative humidity from 30 to 90% for a time from 2 to 4 hours 1 0. Process to claim rights in Clause 1 which after drying, immediately cool the sta 1 1. The process to be claimed in the Clause 1, which selects starchy materials from rice, corn, legumes and guava.