CZ2000954A3 - Pasta and method of production - Google Patents

Abstract

The solution relates to pasta obtainable by injection molding. The method of producing this pasta consists in preparing a starting mixture containing cereal flour or semolina and water, kneading this mixture into dough and processing the resulting dough by injection molding. The water content in the starting mixture may be 10 to 35%. During injection molding and molding, the dough is preferably heated to a temperature of 30 to 150°C, the finished pasta is dried to a water content of 4 to 13.5% and cooled.

Description

Pasta and its production method

Technical area

The invention relates to pasta and a method of producing it, in particular a method of producing it by injection molding.

State of the art

US Patent No. 4,076,846 describes a molding composition comprising primarily starch, sodium caseinate, glycerol and an emulsifier. The composition is intended for the production of biodegradable packaging films or other packaging by extrusion or injection molding.

US Patent No. 4,886,440 describes an injection molding device and a method for producing pet food with a three-dimensional shape, such as a bone shape for dog food or a fish shape for cat food, made from a mixture of wheat flour and meat meal.

The essence of the invention

The subject of the invention is a three-dimensional pasta with good organoleptic properties, comparable to the properties of conventional products of this type.

The invention also relates to a method for producing three-dimensional pasta with good organoleptic properties.

The essence of the invention therefore consists of pasta produced by injection molding.

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The method of producing pasta according to the invention consists in preparing a mixture of cereal flour or semolina and water, kneading this mixture to form dough, and then processing this dough by injection molding.

Pasta can be made from a mixture of starting materials, especially from cereal flour or semolina.

Cereals can include durum wheat, rice and/or corn.

Pasta can be made from a basic mixture which further contains various ingredients such as wheat protein, in particular wheat protein enriched with gliadin, soft wheat flour, eggs, sodium chloride and/or spices.

The pasta according to the invention may have a degree of gelatinization in the range of 0 to 100%.

The water content of the pasta according to the invention may, for example, be in the range of 4 to 32%.

As already mentioned, the method for producing pasta according to the invention consists in preparing a mixture of cereal flour or semolina and water, kneading this mixture to obtain a dough, and processing this dough by injection molding.

The prepared mixture may have a water content of, for example, 10 to 35%.

From cereals, you can use durum wheat or, for example, Durum wheat.

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The method according to the invention may further comprise adding wheat protein, soft wheat flour, eggs, sodium chloride and/or spices to the mixture.

Wheat protein, especially enriched in gliadin, which is supplied e.g. under the trade name Lavor Pro (Midwest grain products, inc. Atchison, Kansas, USA) can be used in an amount of 1 to 3% by weight, based on the total weight of the mixture, to reduce adhesion and stickiness and to improve the firmness of cooked pasta.

Soft wheat flour can also be added to the mixture to increase the elasticity of the resulting pasta.

Eggs can be added in the form of whole egg powder, powdered egg white, or whole liquid eggs can also be added to increase the strength of the resulting pasta.

The starting mixture can be prepared and then kneaded using conventional equipment for making bread or pasta, e.g. using conventional mixing devices used in bakeries, single or double screw kneading devices or using a roller, as is commonly used for processing plastics by injection molding.

Injection molding can be carried out using equipment consisting of appropriate injection means and a suitable molding die.

The injection device may be a piston and a slot, an extruder and a slot, a gear pump and a slot, or a cylinder, a screw and a slot, as in a conventional type of plastic injection molding device.

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A suitable mold may be a two-part mold, in which one part is inserted into the other part so that a space corresponding to the resulting product remains between the two parts, connected to the dough inlet, while both parts of the mold are maintained in the respective relative position by means of clamps.

The method according to the invention is preferably carried out using a conventional apparatus for processing plastics by injection moulding. In this apparatus the injection means are formed by a screw mounted in a cylinder with a casing, the screw being rotatable and displaceable along the length of the cylinder, the cylinder having a starting end in the form of a slot and the mould used with this injection apparatus is a two-part mould in which one part is connectable to the other part and both parts are held in the desired position by means of clamps.

The dough to be injected can be heated to a temperature of 30 to 150°C, so that the injection means can be heated to a predetermined temperature.

The dough can be injected into the mold under a pressure of 20 to 500

MPa.

During injection molding, the dough can be heated to a temperature of 30 to 150° C. For this reason, the mold can be heated to a predetermined temperature.

The finished pasta coming out of the mold has a water content ranging from 8 to 32%.

The finished pasta can then be dried to the final water content, e.g. 4 to 13.5%.

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It is surprising that in this way it is possible to obtain pasta with attractive three-dimensional shapes, e.g. hollow hemispheres or ellipsoids, which could not be produced by conventional methods, in particular by extruding the dough through a plate with holes, while at the same time the obtained pasta has good organoleptic properties, comparable to the properties of commonly used pasta.

The practical implementation of the invention will be illustrated by the following examples, in which all data are given in weight percentages.

Examples of embodiments of the invention

Example 1

Pasta with a three-dimensional shape was produced using a type 22M injection molding machine (BOY AG, Neustad, Germany).

A mixture of water and Durum wheat semolina along with 200 ppm cysteine is placed in a mixing device with paddles. The water content of the mixture is 21%.

The mixture is fed into an injection cylinder where it is kneaded to form a dough which is heated to a temperature of 100°C. This dough is then injected into a screw-shaped mold under a pressure of 140 MPa. The mold is maintained at a temperature of 40°C.

The pasta produced in this way had a well-defined screw shape, a water content of 18.5%, a degree of gelatinization of 72%, and organoleptic properties comparable to those of conventional pasta, e.g., macaroni made from Durum wheat.

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Examples 2 to 5

Three-dimensional pasta was produced using a 270M injection molding machine (ARBURG AG, Lossburg, Germany).

Various mixtures of water and Durum wheat semolina are placed in a mixing device with paddles, together with 200 ppm of cysteine, at a water content of 16 to 21%.

The mixture is then fed into the cylinder of the injection molding machine, where it is kneaded into a dough, which is then heated to a temperature of 60, 80 or 90 ° C. The dough is then injected into the mold under a pressure of 140, 180 or 250 MPa. The mold temperature is maintained between 30 and 40 ° C.

The pasta thus obtained had a well-defined block shape, an appropriate degree of gelatinization and a water content, which is shown in the following Table 1. The organoleptic properties of this pasta were comparable to those of conventional pasta, e.g. wide noodles made from Durum wheat.

Table 1

Example No. - 1 2 3 4 5 Water content in the dough (%) 21 21 21 21 16 Form shape snail hollow hollow hollow hollow Cylinder temperature (°C) 100 80 60 60 90 Injection pressure MPa 140 140 180 250 250 Mold temperature (°C) 40 30 30 40 40 Water content in pasta (%) 18.5 19.7 19.8 17.8 14.5 Degree of gelatinization (%) 72 69 69 84 100

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Example 6

Wide noodle-type pasta was produced using a 270M injection molding machine (ARBURG AG, Lossburg, Germany).

A mixture of water and Durum wheat semolina with 200 ppm cysteine and a water content of 27% is placed in a mixing device with paddles.

The mixture is fed into the cylinder of the injection molding machine in the injection molding machine, where it is kneaded into a dough, which is heated to a temperature of 65 to 70 ° C. The dough is then injected into a wide noodle mold under a pressure of 150 MPa. The mold temperature is 35 ° C.

The pasta thus obtained had a very well-defined wide noodle shape, a water content of 24%, a degree of gelatinization of 0 to 20% and organoleptic properties comparable to those of conventional wide noodles made from Durum wheat.

Claims (15)

1. Pasta, obtainable by injection molding. 2. Pasta according to claim 1, characterized in that it is made from a starting mixture containing cereal flour or semolina. 3. Pasta according to claim 2, characterized in that the starting mixture contains durum wheat or durum wheat, rice and/or corn as cereal. 4. Pasta according to claim 2, characterized in that the starting mixture further contains ingredients consisting of wheat protein, soft wheat flour, eggs, sodium chloride and/or spices. 5. Pasta according to claim 1, characterized in that it has a water content of 4 to 32%. 6. A method for producing pasta, characterized in that a mixture of cereal flour or semolina and water is prepared, the mixture is kneaded into dough and the dough is processed by injection molding. 7. The method according to claim 6, characterized in that a starting mixture with a water content of 10 to 35% is prepared. 8. The method according to claim 6, characterized in that the cereal flour used is flour from durum wheat or durum wheat, rice and/or corn. 9. The method according to claim 6, characterized in that wheat protein, soft wheat flour, eggs, sodium chloride and/or spices are further added to the starting mixture. 00 • 0 • 0 0 0 0 0 0 0 0 * 0 0 0 • 0 0 0 0 • 00 9 0 0 0 t · 0 • 0 0 0 0 0 0 0 « • 0 9 • 0 00 0 * 0 00 00 * e 10. The method according to claim 6, characterized in that the injection molding uses a device consisting of injection means and molding means. 11. A method according to claim 10, characterized in that the injection means are formed by a screw in a cylinder provided with a casing, the screw being rotatable and longitudinally displaceable in the cylinder, which has an outlet end in the form of a slot, the pressing means are formed by a two-part mold, one part of which can be placed in the other part and both parts are held by clamps. 12. The method according to claim 10, characterized in that the dough is heated to an injection temperature of 30 to 150 °C in the injection means. 13. The method according to claim 10, characterized in that the dough is injected into the mold under a pressure of 20 to 500 MPa. 14. The method according to claim 10, characterized in that the dough is heated in the pressing means to a temperature of 30 to 150 °C. 15. A method according to claim 10, characterized in that after exiting the injection molding device, the pasta is dried to a remaining water content of 4 to 13.5% and cooled.