WO2015198292A1 - Dispositif de mise en forme pour la production de pâtes de type allongé et procédé associé - Google Patents

Dispositif de mise en forme pour la production de pâtes de type allongé et procédé associé Download PDF

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Publication number
WO2015198292A1
WO2015198292A1 PCT/IB2015/054870 IB2015054870W WO2015198292A1 WO 2015198292 A1 WO2015198292 A1 WO 2015198292A1 IB 2015054870 W IB2015054870 W IB 2015054870W WO 2015198292 A1 WO2015198292 A1 WO 2015198292A1
Authority
WO
WIPO (PCT)
Prior art keywords
elongated
production
forming device
roller
pasta
Prior art date
Application number
PCT/IB2015/054870
Other languages
English (en)
Inventor
Claudio ANNICHIARICO
Original Assignee
Tech-Pro Food Machinery S.R.L. Societa' Unipersonale
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Tech-Pro Food Machinery S.R.L. Societa' Unipersonale filed Critical Tech-Pro Food Machinery S.R.L. Societa' Unipersonale
Publication of WO2015198292A1 publication Critical patent/WO2015198292A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/22—Apparatus with rollers and cutting discs or blades for shaping noodles

Definitions

  • the present invention relates to a forming device for the production of pasta of elongated type from a semi-finished product in sheet form, and at least a production method thereof.
  • the present invention relates to a forming device for the industrial production of fresh pasta of elongated type, and treated so as to assume different shape and size such as, for example, pasta of the laminated and rolled >ni and "maccheroni al ferretto" or laminated linguine types, all varieties of pasta obtained from a predetermined food dough.
  • the present invention also relates to a method for producing pasta at industrial level in the respective aforementioned varieties using the forming device according to the invention.
  • State-of-art devices for pasta production at industrial level comprise a containment tank of the ingredients introduced for processing the food dough, a system for mixing and kneading the ingredients introduced into the tank, an extrusion chamber equipped with a shaft extruder or a hopper for compressing the material and force it through multiple orifices in a metal die plate to obtain, for example, a sheet of extruded material or directly the pasta of the desired shape and size.
  • a plurality of extruded elements of pasta come out from the metal die plate in the desired shape and all equal to each other, which are cut by a blade which runs flush with the surface of the metal die plate.
  • the direction of production or the direction of advancement of the pasta along the forming device is also called “machine direction”, for convenience abbreviated in the following description as "MD”.
  • the semi-finished product in sheet form obtained by extrusion, previously calibrated to obtain the desired thickness is subjected to a further cutting and machining processing along the direction of production "MD" through the insertion along the production line of a cutting machine for pasta.
  • MD production line
  • the cutting machine is placed after the extruder in order to reduce in equal portions the sheet with a plurality of longitudinal cutting lines, i.e. parallel to the "MD" direction, and at least a cut transverse to the "MD” direction.
  • the cutting means cut the dough sheet along a direction perpendicular to the direction of production "MD" of the machine so as to define from time to time the length of the food product.
  • the forming device is completed by processing and/or movement means for the semi-finished product and/or the finished product to take it to different machines and responsible for further processing steps, such as for example: drying, bagging and final packaging.
  • MD of the device movement means are interposed that, by way of example, may comprise conveyor belts and the like.
  • the devices and methods of industrial production of pasta products provide pasta where a piece is identical to another.
  • the known forming devices extrude the dough through the orifices, all identical to each other, of a metal (usually bronze) die plate, already preformed according to the shape that the pasta should have.
  • the cutting is performed directly at the exit of the die plate by means of a blade that passes flush with the surface of the die, at a predetermined frequency, determining the length of the pasta.
  • the production devices and the methods used by the pasta food industry do not allow significant room for improvement as regards the organoleptic and nutritional properties of the pasta, since times and methods are rigidly fixed in order to optimize the production and the quality of the same at the lowest cost for managing the industrial plant.
  • further object of the present invention is to provide a forming device for the production of pasta of the elongated type that allows producing a food of better quality in terms of organoleptic characteristics as it has surface roughness, size and shape more adapted to retain superficially a food seasoning.
  • the present invention provides a forming device for the production of pasta such as to have optimum surfaces and thicknesses for a more even cooking compared to a real product of pasta made by hand, which tend to not bake evenly due to the intrinsic shape and thickness irregularities of the product.
  • FIG. 1 A is a side cross sectional schematic view of the forming device according to a first embodiment of the present invention
  • - Figure 1 B is a schematic plan view of the forming device of Figure 1 A
  • - Figure 1 C is a schematic front view of the forming device of Figure 1 A;
  • FIG. 1 D is a schematic front view in detail of a detail of the forming device of Figure 1 A;
  • FIG. 2A is a side cross sectional schematic view of the forming device according to a second embodiment of the present invention.
  • FIG. 2B is a schematic front view in detail of a detail of the forming device of Figure 2A;
  • FIG. 3A is a side cross sectional schematic view of the forming device according to a third preferred embodiment of the present invention.
  • FIG. 3B is a schematic plan view of the forming device of Figure 3A
  • - Figure 3C is a schematic front view in detail of a detail of the forming device of Figure 3A.
  • the forming device for the production of fresh pasta of elongated type is generally indicated with the reference number 1
  • the reference number 100 indicates a generic food dough for the production of elongated pasta
  • its shape of semi-finished product in sheet form is indicated with the reference number 1 10.
  • the forming device 1 comprises a containment tank 10 for the food dough 100 having a loading hopper 1 1 for the ingredients, and a bottom opening 12 operatively in communication with the other parts of the device 1 .
  • the containment tank 10 has preferably a truncated conical shape or the shape of a truncated pyramid upside down and made of a material compatible with the food business, such as, for example, stainless steel.
  • the containment tank 10 may comprise the mixing means 13 in the form of a rotating shaft provided with mixing fins.
  • means for extrusion 20 comprising at least one extrusion chamber 21 for processing a portion of the food dough 100 and at least one extrusion port 22 such as to form at least one semi-finished product in sheet form 1 10.
  • the extrusion port 22 is equipped with a die, for example made of bronze, having openings shaped so as to impart to the outlet dough the desired shape, in particular the desired thickness of the dough sheet 1 10.
  • the means for extrusion 20 include in addition to an extrusion chamber 21 also a shaft extruder 23 or a feed and movement screw for the dough in such a way that it is pressed with a predetermined pressure on the wall of a die 24 beyond which it must flow to get out.
  • means for homogenizing 30 are interposed in communication between the above-mentioned tank 10 and the means for extrusion 20.
  • the means for homogenizing 30 are such as to effectively knead all the ingredients of the food dough.
  • the food product made with the forming device 1 is formed from a single, homogeneous, uniform in thickness sheet of dough. Therefore, the die 24 can be shaped, for example, with a single opening passage having a circular crown shape, interrupted at one point by an interruption septum.
  • the die 24 is not shown in the appended figures and is provided with technical solutions at least in part similar to what is already known in the state of the art, therefore, in the present description no further details are provided.
  • the forming device 1 comprises movement means 40 for the semi-finished product in sheet form 1 10 along a direction of production "MD" of the forming device 1 .
  • the movement means 40 in a first part of the device 1 , that is, just after the means for extrusion 20, may comprise guide means 41 configured to stretch at least the semi-finished product in sheet form 1 10 and comprising, for example, at least one static and/or driven guide roller such as to accompany, stabilize and stretch the food dough 100 just extruded and still in a partially wrapped state around the die 24, that is, not yet fully stretched in sheet form 1 10.
  • the movement means 40 also comprise at least a principal conveyor belt 42 such as to extend along the direction "MD" and active along such direction with a speed Vn, namely that is in motion and transports the semi-finished food product along that direction during the production process.
  • the principal conveyor belt 42 has a head portion 42a, placed near the guide means 41 , and lateral edges 42b arranged substantially along the direction of production "MD" of the forming device 1 .
  • the forming device 1 comprises a cutting member 50 for the semi-finished product in sheet form 1 10 configured to divide it according a predetermined amount and size.
  • the cutting member 50 is interposed between the means for extrusion 20 and the movement means 40, in particular immediately downstream of the guide means 41 .
  • the passage of the semi-finished product in sheet form 1 10 through the set of rollers of the guide means 41 allows stretching effectively the semi-finished product in sheet form 1 10 itself, prior to the cutting operation.
  • the semi-finished product in sheet form 1 10 is stretched along a substantially vertical direction so as to also exploit the force of gravity as an aid to the stretching of the same.
  • the cutting member 50 is such as to cut the semi-finished product in sheet form 1 10 into a plurality of sheet strips or elongated portions 120 along a plurality of cut lines transverse to the direction of production "MD".
  • the elongated portions 120 preferably have a length at least equal to 150 mm, and are arranged, soon after the cutting step, with an axis arranged transverse to the direction of production "MD" of the forming device 1 .
  • the cutting member 50 is such as to reduce the semi-finished product in sheet form 1 10 in elongated portions 120, all of which having the same width (in the direction of production "MD"), and preferably ranging between 3 mm and 10 mm depending on the type of dough that is to be achieved, and arranged in a direction transverse, preferably perpendicular, to the direction of production "MD" of the forming device 1 .
  • the elongated portions 120 have a length (perpendicular to the direction of production "MD") equal to the width of the semi-finished product in sheet form 1 10 leaving the guide roller 41 .
  • the cutting member 50 is of the guillotine type, comprising a pair of blades 51 movable along a preferably horizontal plane "T", and configured to perform a mutual approach, in a configuration for cutting the semi-finished product in sheet form 1 10 and subdividing the same in a plurality of elongated portions 120, and a mutual spacing, in a configuration for releasing the cut portions 120.
  • the pair of blades 51 has a first 51 a and a second blade 51 b, which face each other, having an elongated shape and such as to be arranged transversely to the direction of production "MD" of the forming device 1 .
  • the pair of blades 51 is movable with respect to the plane horizontal "T", while the semi-finished product in sheet form 1 10 is disposed in a vertical position and passes through an area between the first 51 a and the second blade 51 b.
  • the pair of blades 51 is such as to have a longitudinal extension equal to the width of the principal conveyor belt 42, or at least equal to at least the predetermined width of the extruded and stretched semi-finished product in sheet form 1 10.
  • the plurality of strips of sheet dough or elongated portions 120 is released and arranged starting from the head portion 42a of the principal conveyor belt 42. This passage from the cutting zone to the movement means 40 can take place by the controlled fall of the elongated portions 120, thus, for example, again under the action of the force of gravity.
  • the plurality of elongated elements 120 are arranged, processed and treated on the principal conveyor belt 42, from the cutting station until the achievement of the final product along the direction "MD".
  • the forming device 1 located downstream of the cutting member 50, the forming device 1 comprises a forming roller 43 for shaping suitably the said elongated portions 120 and confer to each of them the desired shape of elongated pasta 121 .
  • the roller 43 is transverse to the direction of production "MD".
  • the forming roller 43 is configured to be at least partly overlapped without contact and facing from above onto the principal conveyor belt 42.
  • the opening passage 48 has a height lower than the height of the individual elongated portions 120, since the latter must also be suitably flattened and shaped.
  • the principal conveyor belt 42 and the forming roller 43 have the same direction of advancement matching said direction of production "MD" of said forming device 1 .
  • the distance between the forming roller 43 and the principal conveyor belt 42, which is facing from above is predetermined and in any case adjustable, for example manually, by an operator, according to the type of food product to be obtained or to the prepared type of dough 100.
  • the mechanical solution that allows the adjustment of the distance is not illustrated in the appended figures and may comprise threaded pawls or other similar means.
  • the forming roller 43 is of dynamic type 43', i.e., it rotates around its longitudinal axis 43a.
  • Each elongated portion 120 defining a strip of dough to be processed, advances on the principal conveyor belt 42 until it meets the dynamic forming roller 43', which tends to crush each strip of dough to give it a slightly U shape, with the concavity facing the high and extended along the whole axial extension to shape it in respective portions or elements of elongated and shaped dough 121 .
  • the feed speed Vn of the principal conveyor belt 42 along the direction of production "MD" and the rotational speed Vr of the dynamic forming roller 43' are different to each other, preferably the rotational speed Vr of the dynamic forming roller 43' around its axis 43a is smaller than the feed speed Vn of the principal conveyor belt 42.
  • the rotational speed Vr of the dynamic forming roller 43' around its axis 43a is smaller than the feed speed Vn of the principal conveyor belt 42.
  • the forming device 1 comprises, in an alternative to the dynamic forming roller 43', a static forming roller 43".
  • the forming roller 43 arranged above the principal conveyor 42 and transversely to the direction of production "MD", is a static roller 43", and then fixed with respect to its longitudinal axis 43a.
  • the static roller 43" has a recess 52 defining an undercut 53.
  • a generic cross section orthogonal to the axis 43a of said static forming roller 43" has a partially circular shape and a profile 44 with a preferably sawtooth-shaped discontinuity and recess 52 at said undercut 53.
  • the undercut 53 defines, along with the circular profile 44 of the static roller 43", a longitudinal edge 45, extending along the entire axial extension and interacting with each elongated portion 120.
  • the undercut 53 faces said principal conveyor belt 42 and is advantageously turned towards the direction of production ("MD").
  • the individual elongated portions 120 interfere, arriving from the cutting member 50: specifically, the elongated portions 120, transported by the conveyor belt 42, first meet a curved portion of the profile 44 of the static roller 43" and subsequently interfere with the longitudinal edge 45.
  • the individual strips of dough 120 are thus slightly crushed below the static roller 43" and simultaneously sent to be rolled up on themselves around its own axis 120a from the longitudinal edge 45, which acts transversely on each individual elongated portion 120, and then in the transverse direction to the axis 120a, so as to assume to each of it a rolled and still partially open conformation, with the longitudinal edges 121 a which tend to rise up and to get closer.
  • ziti or "maccheroni al ferretto" indicated with the number 121 in Figure 2B
  • an elongated cylindrical pasta which is partially rolled up on itself and still slightly open, are obtained.
  • a third embodiment, illustrated in Figures 3A-3C, provides that downstream of the static forming roller, identical to that shown in Figure 2B, rolling and closure means 54 are arranged.
  • Such rolling and closure means 54 comprise a static table, overlapped on the principal conveyor belt 42 and extending transversely at least over the entire width of the latter.
  • the static table 54 has an irregular lower surface 54a, preferably ridged, useful for braking the advance of each elongated, already rolled up portions 121 .
  • the passage of the latter below the static table 54 increases the rolling of the dough, due to the friction between the static table 54 and the moving belt 42, and provides the overlap and the closure of the two longitudinal ends 121 a of the rolled dough 121 , giving rise to an elongated and axially pierced cylindrical product 122, such as counselni or pierced maccheroni.
  • the features imprinted to the plurality of elongated portions 120 are identical to those provided by the handicraft process, with a production that is much higher as compared to the handicraft production of the hand-made pasta.
  • the present embodiments are such as to process the dough to obtain an elongated food product having features and roughness typical of a handicraft production.
  • the shown variants of the shaping device are such as to shape the elongated dough giving it a particular slightly concave form, as linguine or bavette, or a rolled partially open form, as ziti or "maccheroni al ferretto", or even a rolled closed and centrally holed formed, as NYCni or holed maccheroni.
  • methods are comprised that produce fresh pasta of elongated type described below by way of example and not of limitation, according to a sequence of operations. Possible variations and modifications of one or more transactions are to be considered included in the inventive concept of the present invention.
  • the food dough 100 is extruded through means for extrusion 20 and subsequently smoothed through guide means 41 , for example the guide roller 41 illustrated in the appended figures, that open it, giving it the shape of a semi-finished product in sheet form 1 10.
  • the semi-finished product in sheet form 1 10 is divided into a plurality of strips of dough or elongated portions 120.
  • said elongated portions or strips of dough 120 have a length at least equal to 150 mm and a thickness of between 3 mm and 10 mm.
  • the strips of dough or elongated portions 120 thus obtained are arranged singly and in succession on the principal conveyor belt 42, in such a way that they are arranged in a direction transverse to a direction of production "MD" of the forming device 1 , and then transversely, preferably orthogonally to the direction of advancement "MD” of the conveyor belt 42.
  • the individual strips of dough 120 are arranged on the principal conveyor 42, they are individually laminated by a passage through a passage opening 48 between the principal conveyor belt 42 and the forming roller 43, overlapped on the first, along the direction of production "MD" of the forming device 1 .
  • each elongated portion 120 undergoes an effect of lamination and/or stretching, resulting in an enlargement of the same and an extension of their longitudinal dimension at least equal to 10% compared to their original size.
  • the forming roller 43 is of dynamic type 43'.
  • Vr rotation speed
  • Vn feed speed
  • a second variant of this method provides that the forming roller 43 is of static type 43".
  • a third method provides the further step of rolling and closing each elongated portion 120, already passed below the static roller 43", by a passage through the principal conveyor belt 42 and the rolling and closure means 54, comprising the above-mentioned static table, overlapped on the conveyor belt 42.
  • the object of the present invention has been achieved, namely the producing of fresh pasta of elongated type from a semifinished product in sheet form having the features of size, geometry and roughness typical and in some cases specific of the handmade craftsmanship production.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)
  • Noodles (AREA)

Abstract

Ce dispositif de mise en forme (1) d'une pâte alimentaire (100) pour la production de pâtes fraîches de type allongé comprend un réservoir de réception (10) pour la pâte alimentaire ayant une trémie d'alimentation (11) et une ouverture inférieure (12), des moyens d'homogénéisation (30) en communication avec l'ouverture inférieure (12), et des moyens d'extrusion (20) agencée en aval des moyens d'homogénéisation (30) et en communication avec ces derniers. Les moyens d'extrusion (20) comprennent au moins un orifice d'extrusion (22) de manière à former au moins un produit semi-fini en forme de feuille (110). Le dispositif de mise en forme comprend également des moyens de déplacement (40) pour le produit semi-fini en forme de feuille (110) le long d'une direction de production ("MD") du dispositif de mise en forme (1) lui-même, les moyens de déplacement (40) comprenant au moins une bande transporteuse principale (42) s'étendant et active le long de la direction de production ("MD") ; le dispositif de mise en forme (1) comprend un élément de coupe (50), interposé entre le moyen d'extrusion (20) et les moyens de déplacement (40), conçu pour diviser le produit semi-fini en forme de feuille (110) avec des lignes de coupe disposées transversalement par rapport à ladite direction de fabrication ("MD"), pour obtenir des portions allongées (120) disposées au-dessus de la bande transporteuse (42) dans une direction transversale à la direction de production ("MD") dudit dispositif de mise en forme (1). Le dispositif de mise en forme (1) comprend également un rouleau de mise en forme (43) agencé au-dessus de la bande transporteuse principale (42), transversalement à la direction de production ("MD"), pour mettre en forme chaque portion allongée (120).
PCT/IB2015/054870 2014-06-27 2015-06-29 Dispositif de mise en forme pour la production de pâtes de type allongé et procédé associé WO2015198292A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
ITMI2014A001174 2014-06-27
ITMI20141174 2014-06-27

Publications (1)

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WO2015198292A1 true WO2015198292A1 (fr) 2015-12-30

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115428973A (zh) * 2022-09-29 2022-12-06 湖南康洁食品科技发展有限公司 一种便捷更改米粉形状的成型装置
CN116369364A (zh) * 2023-02-21 2023-07-04 浙江宝宝馋了食品科技有限公司 一种烘烤虾条制备装置及制备方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3128109A1 (de) * 1981-07-16 1983-02-03 Hermann Berstorff Maschinenbau Gmbh, 3000 Hannover Verfahren und einrichtung zum herstellen von straengen aus teigen, suesswaren oder aehnlichen massen
WO1993002561A1 (fr) * 1991-07-31 1993-02-18 Bühler AG Maschinenfabrik Procede et dispositif de compression et de sechage de pates alimentaires allongees et utilisation du dispositif
DE19549762B4 (de) * 1995-03-24 2007-07-12 Edmund Schröder Maschinenfabrik GmbH & Co KG Vorrichtung zur Herstellung von viereckigen Teigstücken
ITBO20110610A1 (it) 2011-10-28 2013-04-29 Tech Pro Food Machinery S R L Soci Eta Uniperson Dispositivo manipolatore di impasto alimentare

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3128109A1 (de) * 1981-07-16 1983-02-03 Hermann Berstorff Maschinenbau Gmbh, 3000 Hannover Verfahren und einrichtung zum herstellen von straengen aus teigen, suesswaren oder aehnlichen massen
WO1993002561A1 (fr) * 1991-07-31 1993-02-18 Bühler AG Maschinenfabrik Procede et dispositif de compression et de sechage de pates alimentaires allongees et utilisation du dispositif
DE19549762B4 (de) * 1995-03-24 2007-07-12 Edmund Schröder Maschinenfabrik GmbH & Co KG Vorrichtung zur Herstellung von viereckigen Teigstücken
ITBO20110610A1 (it) 2011-10-28 2013-04-29 Tech Pro Food Machinery S R L Soci Eta Uniperson Dispositivo manipolatore di impasto alimentare

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115428973A (zh) * 2022-09-29 2022-12-06 湖南康洁食品科技发展有限公司 一种便捷更改米粉形状的成型装置
CN116369364A (zh) * 2023-02-21 2023-07-04 浙江宝宝馋了食品科技有限公司 一种烘烤虾条制备装置及制备方法
CN116369364B (zh) * 2023-02-21 2023-10-10 浙江宝宝馋了食品科技有限公司 一种烘烤虾条制备装置

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