WO2000007461A1

WO2000007461A1 - Handmade fresh italian pasta preparation process

Info

Publication number: WO2000007461A1
Application number: PCT/ES1999/000253
Authority: WO
Inventors: Pedro Encabo Barajas; Rubén IGLESIAS TABARES
Original assignee: El Mundo De La Pasta, S.L.
Priority date: 1998-08-06
Filing date: 1999-08-05
Publication date: 2000-02-17
Also published as: UY25639A1; AU5291599A

Abstract

Process for fabricating eatable fresh pasta, of the handmade type, without addition of preservatives or similar, to which are incorporated, as ingredients, flour (whole or white), or semolina, pasteurized eggs, water, salt and optionally milk and olive oil. The process comprises forming an elastic mass which, after a certain rest period of time, is extended conveniently in order to form a sheet of predetermined thickness; once dried, the sheet is backfolded and cut to the desired width as a function of the product to be obtained; alternatingly, the previous dehydration of components provides for the packaging of the product into individual packages of predetermined capacity, for long term use, with the addition in situ of water, milk or any other appropriate liquid.

Description

PROCEDURE FOR THE ELABORATION OF FRESH ITALIAN PASTA

CRAFTSWOMAN

DESCRIPTION

Object of the Invention

The present invention relates to a process for the preparation of edible pastes, which provides essential characteristics of novelty and notable advantages over the processes followed in the current state of the art for the preparation of products of the type mentioned.

In particular, the invention proposes the development of a method whereby different types of fresh edible pastes can be formed, such as noodles, fettuccine, lasagna or ravioli, for example, in a completely natural way, with artisanal characteristics, and in a manner easy and fast

According to the variations admitted by the invention, the scope of use can be very wide, by allowing to provide a finished product for the preparation of an edible artisan paste within a specific variety of different types, by developing a process with the that the basic material prepared from the ingredients involved in it, can be conveniently treated with a mixing machine or similar, of predetermined characteristics depending on its use with solid foods, where the products are poured for treatment and from where they then go to a packaging machine, where the packaging operation of the mixture is carried out, once prepared, in containers of adequate capacity, for later distribution. In points of sale or direct use, it is sufficient for its final preparation to add liquids in situ in a pre-established quantity, and it can thus be used at the moment it is desired. The characteristic of airtightness to the humidity and to the temperature of the environment, allows that the final product can be conserved during periods of time very superior to the anticipated ones for the product elaborated based on the mentioned main patent. In addition, the product provided also admits the addition, at the time of use, of the various filler components that are deemed desirable and appropriate depending on the type of final paste to be prepared.

The field of application of the invention is within the industry dedicated to the manufacture and manufacture of food products, in particular products of the type of edible pastes mentioned, both for industrial and domestic application.

BACKGROUND AND SUMMARY OF THE INVENTION

It is known that products of the type of pasta, such as those mentioned above, are presented on the market properly prepared, properly packaged, and ready to be processed at the time it is necessary for consumption . The manufacture of this type of products, whose distribution to the final consumer must be carried out through the relevant establishments, requires the incorporation of certain preservative products whose mission is, as is well-known, to keep the finished product in optimal conditions of consumption for a predetermined period of time, without affecting its properties and without deterioration of its components. Undoubtedly, the incorporation of such preservatives products is absolutely essential because the paste, after being subjected to the necessary distribution and storage processes, arrives at the establishment of sale and, therefore, to the final consumer after a considerable time from the moment it was prepared. However, what is inevitable after all this time and despite the preservative products, is that the pasta does not logically present the freshness aspect of a freshly made pasta, and also that the preservatives used influence, at least in part, on The taste of the product.

In order to solve this type of inconvenience presented by the products made in the current state of the art, the present invention proposes the development of a paste in which no preservative products of any kind are involved, in particular an egg-prepared paste, in which all the characteristics of flavor and appearance are logically preserved, although with the particularity that by virtue of the absence of preservatives, it must be consumed within much shorter periods of time, and which normally should not exceed 3- 4 days at most, in order to guarantee the integrity of the product. Therefore, it is a fresh artisan pasta that has preferably been developed for processing just before the time of consumption, although it can be stored for short periods of the type mentioned above.

In essence, fresh artisan pasta is preferably made by hand, in the quantities that are necessary to meet the demand of the moment, and for this purpose absolutely natural products are used in proportions such as those set forth below, and so Once the paste is obtained, it is subjected to the necessary extension operation to leave it at the appropriate thickness depending on the specific type of paste that is finally desired.

As an alternative embodiment, the invention proposes the provision of a mixture that, taking advantage of the qualities of naturalness provided by the ingredients used in its preparation, can be used at the end of much longer periods of time, despite the fact that, as stated, preferably no type of preservative component will be used, but the maintenance of the mixture under conditions of use is achieved through the anhydrous method of preparation that is followed in the product's elaboration. This allows, to make use of the mixture, it is sufficient to add only water or some other suitable liquid to the combination that is extracted from the inside of the package, as well as the filling elements desired by the user by virtue of the type of pasta to be prepared.

As will be understood, a product thus elaborated provides very important advantages, since it can be distributed through any point of sale (it no longer needs to be elaborated in situ), packed in units of variable capacity with the use of conveniently waterproofed packages to guarantee the product integrity Thus, through the various points of sale, a paste of fresh, artisanal nature is achieved, to which it is enough to add water to finish its preparation, and which can also be finished to the taste of the consumer.

Description of the Preferred Embodiment

In the following, a detailed exposition of a preferred embodiment of the procedure that constitutes the main objective of the present invention, and by which the pulp in question is made.

The ingredients involved in the preparation of pasta are, as stated, natural, without preservatives of any kind, and are chosen in the group consisting of wheat flour (white or whole wheat) or semolina, fresh eggs properly pasteurized , water, salt, and eventually milk and olive oil. All these ingredients are properly combined, in predetermined proportions, and after being subjected to a series of mixing, kneading, spreading, drying and cutting operations, the desired final paste is obtained. In the following a concrete example of practical embodiment is set forth by which the invention can be easily understood.

EXAMPLE 1

In this example, we will proceed to prepare an amount of fresh edible artisan pasta estimated for consumption by a group of 100 people. In this case, the following ingredients are prepared:

- 7.5 kg of wheat flour, which can be white or whole; - 75 fresh eggs, previously subjected to a pasteurization process;

- a certain amount of milk, approximately equivalent to the capacity of the internal volume of 12 eggs; - a small amount of salt, and

- olive oil.

The above ingredients are combined as follows: on a table or any other suitable support surface, the stacked flour is arranged, forming a "volcano", in whose "crater" the remaining ingredients are introduced. Then, this set is subjected to a kneading operation, initially obtaining a soft paste that subsequently, as it works, acquires consistency. The kneading operation is continued until, after a period normally between 10 and 15 minutes, the dough acquires a certain elasticity. If it is appreciated that the paste has finally become very hard, a certain amount of water can be added and the kneading operation continued for a certain additional time, until the desired elasticity characteristics are obtained.

Once the dough is prepared in the manner expressed, a ball is made with it and covered with a cloth or the like, leaving it to rest for a period of time, which will preferably be of the order of half an hour or more. Once this period has elapsed, the table (or the support surface in question) is sprinkled with flour, then extending the dough, and performing this operation for a variable number of times until a uniform sheet is formed, whose thickness will preferably be of the order of about 2 mm. After drying the suitably suspended dough in order to cause a complete aeration thereof. After a few minutes, the paste can be cut with the use of suitable means, either manually or by machine, preferably bending it several times on itself in order to facilitate and expedite the cutting operation, after which it unfolds and unfolds Get the desired pasta.

As will be understood, the width of the strips or bands obtained with the cutting operation will vary depending on the type of paste to be obtained. For example, if it is a question of forming fetuccini, the cutting width will be about 8 m, while the noodles will have a width of about 3 mm, the lasagna will be cut as rectangles with dimensions that will preferably be of the order of 8 x 12 mm and the cannelloni of 10 x 10 mm.

In the case that it is desired to form the pasta as a ravioli, the rolling of the pasta with the rollers will be carried out so that a very thin thickness is obtained. The filler product is placed so that it forms tiny piles, at a distance of about 5 mm apart. Then, all of this is covered with a new sheet of pulp of similar characteristics to the previous one, and pressed around the formed mounds, either manually or with any other appropriate means. Finally, the set is cut into squares, using the pasta cutter or any other appropriate instrument, and after allowing them to rest for a short period of time, the set is ready for cooking.

As will be understood, the paste obtained perfectly meets the most stringent requirements of quality and preparation from the artisanal point of view or of manual, homemade preparation, without the inclusion of components that may have any influence on the taste or appearance of the final product, and being all prepared in a really simple way and in an extraordinarily short period of time.

In accordance with what was stated above, the invention admits the possibility of variations in the process in order to confer on the product other properties that allow for more prolonged use possibilities. In accordance with the alternative embodiment, ingredients are used as ingredients in the preparation of pasta such as flour (white, whole grain or any other edible type), milk, eggs (pasteurized), some fine salt and, where appropriate, a small amount of olive oil. However, unlike what is stated in the main patent, the improvements incorporated by the invention provide that:

1) The ingredients used are, in their entirety, dehydrated; This characteristic, together with an adequate insulation provided by the package, guarantee the integrity of the product until the moment of its use;

2) The mixture may also contain a natural food component, such as vegetables, fish, meat or any other, as well as natural food colors, also vegetables, vegetables, fish, meat or any other, provided that and / or others have been previously dehydrated.

With the mixture obtained (the proportions in which they intervene are sufficiently explained in the main patent and therefore no longer to be the object of a new description), conveniently ho ogenized, the product can be packaged in multi-capacity containers with the in order to provide solutions for the diverse market needs both industrially and domestically. Thus, the capacity of the packaging units may vary within a range from 100 g to 25 kg, although a range of 300 g to 15 kg is preferred, and even more preferably, a range between 500 g and 10 kg. With such packaging, solutions are provided to the case in which the preparation is to be carried out for a single person (extreme domestic case), or that the pasta is prepared in restaurants or similar, for which it is convenient and advantageous to arrange of containers with greater capacity (for example, 10, 15 or even 25 kg).

For the preparation of the mixture, the invention has provided the use of a mixing machine, provided with an appropriate receiving hopper where the various components are poured in the established proportions. From this mixing machine, after the products have been conveniently mixed and homogenized in the obtained mixture, they are sent for packaging to a packaging machine, with the use of an appropriate transfer medium, such as an endless element or the like. The containers used must be manufactured from advantageously waterproofing and heat insulating materials.

When it is desired to make use of the mixture, it will be enough to add a certain dose of a liquid such as: running or mineral water, milk or other liquids, as desired, obtaining a fresh, artisanal and uniform dough for the preparation of any type of the well-known and desired pasta of the Italian type, both in its simple use, without any filling, as is the case of spaghettis or macaroni in its different shapes, sizes and / or colors, as in its use with some type of stuffing, as in the case of ravioli, tortellini, lasagna, cannelloni, etc., also as desired by the user.

It is not considered necessary to make the content of this description more extensive so that a person skilled in the art can understand its scope and the advantages derived from the invention, as well as develop and put into practice the object thereof.

However, it should be understood that the invention has been described according to a preferred embodiment thereof, therefore - what may be subject to modifications without this entailing any alteration of the basis of said invention, such modifications may affect the shape, size and / or manufacturing materials.

Claims

1.- Procedure for the preparation of fresh edible artisan pasta, in particular fetucini, noodle, lasagna, ravioli or similar pasta, made by hand and without the collaboration of preservatives or other products that have any influence on the taste or final appearance of the product obtained, characterized in that it includes the use of a set of components chosen in a group that includes wheat flour (whole or white) or semolina, fresh pasteurized eggs, water, salt and, eventually milk and olive oil, and because It comprises the following stages: - Stacking the flour as a "volcano", in whose "crater" the remaining components are introduced;

- knead all these components, for a time of about 15 minutes, in order to obtain a consistent but elastic paste, with the addition of water if necessary;

- make a ball that after being covered with a cloth or similar, is allowed to stand for a period of at least 1 hour;

- then sprinkle the table or support surface in question, with flour;

- then spread the dough on the flour sprinkled, for several times in a row, to achieve a uniform sheet with a thickness of about 2 mm;

- let the dough dry, conveniently extended and suspended to facilitate the total aeration of its surface, and

- fold the dough on itself several times for the application of a cutting instrument that allows the division of the sheet into strips of appropriate width depending on the specific type of paste to be obtained.

2. Method according to claim 1, characterized in that in case it is desired to prepare for the final ravioli formation, a procedure is obtained so that a very thin sheet is obtained, and on its surface there are tiny mounds of the product of Filling, for the application of a second coating sheet and after applying pressure around the said mounds, cut the assembly into squares.

3. Method according to the preceding claims, characterized in that the different ingredients preferably intervene in proportions such that, for every 300 g of flour, 3 duly pasteurized eggs correspond, an amount of water or milk equivalent to the capacity of half eggshell and a pinch of salt.

4. Method according to one or more of the preceding claims, characterized in that as an alternative embodiment and in order to provide increased durability of use of the product, it is envisioned that: the different members of the mixture intervene in the latter after having been previously dehydrated; the eventual addition that is made, in certain varieties of pasta, of some component to the natural food coloring of vegetables, vegetables, fish, meats or similar, also previously dehydrated, as well as natural foods such as vegetables, vegetables, fish, meats or any other, is done after having also been previously dehydrated; the treatment of the mixture is carried out in a mixing device, preferably a mixing machine of appropriate characteristics for use with solid foods, so that after the components have been poured into the mixing machine and homogenized the mixing, they are fed to a packaging machine, where the product is packaged in units of variable capacity, with the use of conveniently waterproofed and heat insulated containers.

5. Method according to claim 4, characterized in that the mixture thus obtained can be prepared at the time and place of its use with the simple addition of liquids such as water, milk or other appropriate, and because it additionally admits the incorporation of fillings at the will of the consumer, depending on the type of pasta you want to obtain.

6. Method according to claims 4 and 5, characterized in that the capacity of the packaging units can vary between 100 g and 25 kg, preferably between 300 g and 15 kg, and more preferably between 500 g and

10 kg