WO1999041997A1 - Formulation of a ready-made mixture for 'gnocchi' and other correlated foods - Google Patents
Formulation of a ready-made mixture for 'gnocchi' and other correlated foods Download PDFInfo
- Publication number
- WO1999041997A1 WO1999041997A1 PCT/BR1999/000016 BR9900016W WO9941997A1 WO 1999041997 A1 WO1999041997 A1 WO 1999041997A1 BR 9900016 W BR9900016 W BR 9900016W WO 9941997 A1 WO9941997 A1 WO 9941997A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- gnocchi
- formulation
- ready
- correlated
- mixture
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/15—Unshaped dry products, e.g. powders, flakes, granules or agglomerates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Definitions
- the present invention refers to an industrial formulation, optimized and formula-balanced, of a ready-made in-powder mixture for "gnocchi" and other correlated foods, 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.
- the in-powder mixtures now on the market for obtaining "gnocchi” are formulations that not always contain all the necessary ingredients, being in some cases semi- . formulated mixtures with ordinary or special wheat flour, combined with low quantities of dehydrated potato, and low quantities of milk, optionally containing eggs, fat, salt, and spices, in such a way that the consumer has, to obtain the required paste, to add water and complementary quantities of bulk potato, potato "puree” or milk, in order to improve the quality, what seems, evidently, a great disadvantage, for it raises the cost for the final user, besides the more difficult and complex preparation.
- EXAMPLE NR. 1 It was prepared a ready mixture with a medium formula, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi” and other correlated products with the ideal characteristics of texture, taste, smelling, palatability and color:
- EXAMPLE R. 2 It was prepared a ready mixture with a minimum content of wheat semolina, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi” and other correlated products with acceptable characteristics of texture, taste, smelling, palatability and color:
- EXAMPLE NR. 3 It was prepared a ready mixture with a minimum content of wheat semolina, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi” and other correlated products without the acceptable characteristics of texture, taste, smelling, palatability and color:
- EXAMPLE NR. 4 It was prepared a ready mixture with a minimum content of dehydrated potato, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi” and other correlated products with the acceptable characteristics of texture, taste, smelling, palatability and color:
- EXAMPLE NR. 5 It was prepared a ready mixture with a minimum content of dehydrated potato, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi” and other correlated products without the acceptable characteristics of texture, taste, smelling, palatability and color:
- EXAMPLE NR. 6 It was prepared a ready mixture with a minimum content of skim milk powder, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi” and other correlated products with the acceptable characteristics of texture, taste, smelling, palatability and color:
- EXAMPLE NR. 7 It was prepared a ready mixture with a minimum content of skim milk powder, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi” and other correlated products without the acceptable characteristics of texture, taste, smelling, palatability and color:
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
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
"FORMULATION OF A READY- MADE MIXTURE FOR "GNOCCHI" AND OTHER CORRELATED FOODS"
The present invention refers to an industrial formulation, optimized and formula-balanced, of a ready-made in-powder mixture for "gnocchi" and other correlated foods, 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.
As it is well known by the technicians skilled in the branch of food processing, the in-powder mixtures now on the market for obtaining "gnocchi", are formulations that not always contain all the necessary ingredients, being in some cases semi- . formulated mixtures with ordinary or special wheat flour, combined with low quantities of dehydrated potato, and low quantities of milk, optionally containing eggs, fat, salt, and spices, in such a way that the consumer has, to obtain the required paste, to add water and complementary quantities of bulk potato, potato "puree" or milk, in order to improve the quality, what seems, evidently, a great disadvantage, for it raises the cost for the final user, besides the more difficult and complex preparation.
"FORMULATION OF A READY- MADE MIXTURE FOR "GNOCCHI" AND OTHER CORRELATED FOODS", that is the object of the present invention, was developed to provide a more reliable option to the consumer, through a mixture rich in powder or flakes dehydrated potato and milk, and wheat semolina, that is the most noble part of wheat, resulting in a ready and complete mixture, such mixture being easily prepared, by adding water, mixing, and manually beating, obtaining "gnocchi" with lower final costs, and texture, taste, smelling, palatability and color that are unique to the final product. Additionally, the formulation of this mixture may be utilized in a multipurpose way, being possible to produce exquisite correlated foods, like rissoles, Polish "pierogi", etc.
After long, expensive and constant researches and practical experiments, it has been concluded that the
optimized, formula-balanced, ready-made, and ideal formulation for the powder mixture, object of the present invention, is the following:
Ingredient Minimum, % Maximum, %
Wheat semolina 20.00 76.50
Dehydrated potato puree 20.00 76.50 Skim milk powder 2.00 5.00 Powdered Egg yolk 1.00 2.50 Salt 1.00 3.00
Monosodium glutamate 0.40 0.60
The making of "gnocchi" paste is as follows:
a) At even 100 g of ready mixture, put on a basin, or another proper recipe, 100 ml of water. The water volume may be adjusted according to the consumer taste and needs. b) Mix thoroughly and beat the resulting paste, until the paste turns itself smooth and doesn't stick to the hands. c) Upon a flour-lined surface, preferably semolina-lined, rolls the paste in long rolls approximately one inch thick, until the paste stay firm, cutting the rolls in approximately one inch length pieces. d) Cook the "gnocchi" in boiling water (some one liter of water for each 100 g of mixture), until the pieces can reach up the water surface. e) Pull out the "gnocchi" with a skimming ladle, draining the excess water. f) Serve with your favorite sauce.
To obtain the above-cited variations in the ingredients percentages, we performed several tests, preparing product samples, and evaluating the resulting quality. The following formulations show the best medium and extreme percent formulas, that had maintained or not the characteristic qualities of the final product:
EXAMPLE NR. 1: It was prepared a ready mixture with a medium formula, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi" and other
correlated products with the ideal characteristics of texture, taste, smelling, palatability and color:
Ingredient Content, % weight
Wheat semolina 59.50
Dehydrated potato puree 32.00
Skim milk powder 4.00
Powdered Egg yolk 2.50
Salt 1.50
Monosodium glutamate 0.50
EXAMPLE R. 2: It was prepared a ready mixture with a minimum content of wheat semolina, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi" and other correlated products with acceptable characteristics of texture, taste, smelling, palatability and color:
Ingredient Weight, %
Wheat semolina 20.00
Dehydrated potato puree 71.50
Skim milk powder 4.00
Powdered Egg yolk 2.50
Salt 1.50
Monosodium glutamate 0.50
EXAMPLE NR. 3: It was prepared a ready mixture with a minimum content of wheat semolina, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi" and other correlated products without the acceptable characteristics of texture, taste, smelling, palatability and color:
Ingredient Weight, %
Wheat semolina 15.00
Dehydrated potato puree 76.50
Skim milk powder 4.00
Powdered Egg yolk 2.50
Salt 1.50
Monosodium glutamate 0.50
EXAMPLE NR. 4: It was prepared a ready mixture with a minimum content of dehydrated potato, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi" and other correlated products with the acceptable characteristics of texture, taste, smelling, palatability and color:
Ingredient Content, % weight
Wheat semolina 71.50
Dehydrated potato puree 20.00
Skim milk powder 4.00
Powdered Egg yolk 2.50
Salt 1.50
Monosodium glutamate 0.50
EXAMPLE NR. 5: It was prepared a ready mixture with a minimum content of dehydrated potato, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi" and other correlated products without the acceptable characteristics of texture, taste, smelling, palatability and color:
Ingredient C ontent, % weight
Wheat semolina 76.50
Dehydrated potato purέe 15.00
Skim milk powder 4.00
Powdered Egg yolk 2.50
Salt 1.50
Monosodium glutamate 0.50
EXAMPLE NR. 6: It was prepared a ready mixture with a minimum content of skim milk powder, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi" and other correlated products with the acceptable characteristics of texture, taste, smelling, palatability and color:
Ingredient Content, % weight
Wheat semolina 70.50
Dehydrated potato puree 23.00
Skim milk powder 2.00
Powdered Egg yolk 2.50
Salt 1.50
Monosodium glutamate 0.50
EXAMPLE NR. 7: It was prepared a ready mixture with a minimum content of skim milk powder, as follows, just adding water, and adopting the recommended instructions, obtaining "gnocchi" and other correlated products without the acceptable characteristics of texture, taste, smelling, palatability and color:
Ingredient Content, % weight
Wheat semolina 71.50
Dehydrated potato puree 23.00
Skim milk powder 1.00
Powdered Egg yolk 2.50
Salt 1.50
Monosodium glutamate 0.50
Claims
CLAIM 1. "FORMULATION OF A READY-
MADE MIXTURE FOR "GNOCCHI" AND OTHER CORRELATED FOODS", with an optimized and formula-balanced composition, containing dehydrated potato in flakes or powder, skim milk powder, powdered egg yolk (1 to 2.5 % in weight), refined salt (1 to 3 % in weight), and monosodium glutamate (0.4 to 0.6 %), characterized by, a total centesimal composition containing:
Ingredient Minimum, % Maximum, %
Wheat semolina 20.00 76.50
Dehydrated potato puree 20.00 76.50
Skim milk powder 2.00 5.00
Powdered Egg yolk 1.00 2.50
Salt 1.00 3.00 
Monosodium glutamate 0.40 0.60
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU35135/99A AU3513599A (en) | 1998-02-20 | 1999-02-19 | Formulation of a ready made mixture for gnocchi and other correlated foods |
| MXPA99010746A MXPA99010746A (en) | 1998-02-20 | 1999-02-19 | Formulation of a ready-made mixture for "gnocchi" and other correlated foods. |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| BRPI9800113-2 | 1998-02-20 | ||
| BR9800113A BR9800113A (en) | 1998-02-20 | 1998-02-20 | Ready-mix formulation for gnocchi and other related foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO1999041997A1 true WO1999041997A1 (en) | 1999-08-26 |
Family
ID=4069071
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/BR1999/000016 WO1999041997A1 (en) | 1998-02-20 | 1999-02-19 | Formulation of a ready-made mixture for 'gnocchi' and other correlated foods |
Country Status (4)
| Country | Link |
|---|---|
| AU (1) | AU3513599A (en) |
| BR (1) | BR9800113A (en) |
| MX (1) | MXPA99010746A (en) |
| WO (1) | WO1999041997A1 (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013132196A1 (en) * | 2012-03-09 | 2013-09-12 | Panzani | Pasta composition suitable for frying and method for manufacturing same |
| CN109619388A (en) * | 2018-12-21 | 2019-04-16 | 青海大学 | A kind of novel Italian type potato starch dumplings and preparation method thereof |
| WO2022129766A1 (en) * | 2020-12-18 | 2022-06-23 | DESVILETTES, Martine Marcelle Gérarde | Method for manufacturing a food product in the form of pellets, sausages and/or pucks with separate kneading-cooking and forming steps, and corresponding apparatus |
| WO2022129761A1 (en) * | 2020-12-18 | 2022-06-23 | DESVILETTES, Martine, Marcelle, Gérarde | Optimised method and facility for making a food product in the form of pellets, balls and/or patties |
| FR3117740A1 (en) * | 2020-12-18 | 2022-06-24 | Martine Marcelle Gérarde DESVILETTES | METHOD FOR MANUFACTURING A FOOD PRODUCT IN THE FORM OF PELLETS, SLUGS AND/OR PALETS WITH SEPARATE MIXING-COOKING AND FORMING STAGES, AND RELATED INSTALLATION |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB996268A (en) * | 1961-05-24 | 1965-06-23 | Procter & Gamble | Prepared culinary mix |
| JPS6131069A (en) * | 1984-07-25 | 1986-02-13 | Nippon Shiyotsuken Kk | Raw material for potato croquette, and its preparation |
-
1998
- 1998-02-20 BR BR9800113A patent/BR9800113A/en not_active IP Right Cessation
-
1999
- 1999-02-19 MX MXPA99010746A patent/MXPA99010746A/en unknown
- 1999-02-19 AU AU35135/99A patent/AU3513599A/en not_active Abandoned
- 1999-02-19 WO PCT/BR1999/000016 patent/WO1999041997A1/en active Application Filing
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB996268A (en) * | 1961-05-24 | 1965-06-23 | Procter & Gamble | Prepared culinary mix |
| JPS6131069A (en) * | 1984-07-25 | 1986-02-13 | Nippon Shiyotsuken Kk | Raw material for potato croquette, and its preparation |
Non-Patent Citations (1)
| Title |
|---|
| PATENT ABSTRACTS OF JAPAN vol. 010, no. 182 (C - 356) 25 June 1986 (1986-06-25) * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013132196A1 (en) * | 2012-03-09 | 2013-09-12 | Panzani | Pasta composition suitable for frying and method for manufacturing same |
| FR2987721A1 (en) * | 2012-03-09 | 2013-09-13 | Panzani | FOOD PULP COMPOSITION AND METHOD OF MANUFACTURING THE SAME |
| CN109619388A (en) * | 2018-12-21 | 2019-04-16 | 青海大学 | A kind of novel Italian type potato starch dumplings and preparation method thereof |
| CN109619388B (en) * | 2018-12-21 | 2022-04-22 | 青海大学 | Novel Italian-type potato raw whole-flour dumpling and preparation method thereof |
| WO2022129766A1 (en) * | 2020-12-18 | 2022-06-23 | DESVILETTES, Martine Marcelle Gérarde | Method for manufacturing a food product in the form of pellets, sausages and/or pucks with separate kneading-cooking and forming steps, and corresponding apparatus |
| WO2022129761A1 (en) * | 2020-12-18 | 2022-06-23 | DESVILETTES, Martine, Marcelle, Gérarde | Optimised method and facility for making a food product in the form of pellets, balls and/or patties |
| FR3117739A1 (en) * | 2020-12-18 | 2022-06-24 | Martine Marcelle Gérarde DESVILETTES | OPTIMIZED METHOD AND FACILITY FOR MANUFACTURING A FOOD PRODUCT IN THE FORM OF PELLETS, SLUGS AND/OR PALLETS |
| FR3117740A1 (en) * | 2020-12-18 | 2022-06-24 | Martine Marcelle Gérarde DESVILETTES | METHOD FOR MANUFACTURING A FOOD PRODUCT IN THE FORM OF PELLETS, SLUGS AND/OR PALETS WITH SEPARATE MIXING-COOKING AND FORMING STAGES, AND RELATED INSTALLATION |
Also Published As
| Publication number | Publication date |
|---|---|
| AU3513599A (en) | 1999-09-06 |
| MXPA99010746A (en) | 2005-01-25 |
| BR9800113A (en) | 1999-05-25 |
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