Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
  • A21C9/00—Other apparatus for handling dough or dough pieces
  • A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • 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
  • A23L7/11—Filled, stuffed or multilayered pasta

Definitions

• the present invention relates to pasta with added ingredients.
• dough is meant the composition consisting of a soft mixture intended to constitute the essential of each additional layer on the one hand and of the added ingredients on the other hand.
• the object of the present invention is to remedy the above-mentioned drawbacks " and to provide a solution to the problems which this generates.
• the present invention also relates to a process for obtaining pasta of the aforementioned type, as defined in claim 19, resp. 20.
• a complete production automation is obtained, without any human intervention being required any more to obtain the particular visual effect of the added ingredients.
• production is made much easier with, in addition, a much lower cost price. Indeed, this cost can even be reduced to a level substantially equivalent to that of the dough with simple coloring in the mass, yet with a much more original and sought after visual effect.
• the added ingredients are applied beforehand to the base layer and are not mixed with the dough pieces before rolling.
• the dough constituting the soft mixture consists of a substantially homogeneous mixture having no added ingredients. With this process, the added ingredients come into contact with the soft mixture of the dough just before the rolling means.
• the added ingredients are completely covered by the soft mixture of the dough, which after rolling, that is to say downstream of the rolling means, constitutes a covering film for the added ingredients. A more regular attachment of all the reported ingredients is thus obtained.
• each added ingredient is located at the interface between the base layer on the one hand and the covering film forming the additional layer on the other hand, it is obtained that each added ingredient constitutes a hooking element between the two layers. A considerably reinforced adhesion is thus obtained thanks to a better location and distribution of the added ingredients.
• the thickness of the film can be up to ten times less than the thickness of the base layer.
• Another very important advantage obtained thanks to the invention consists in that the added ingredients, such as the pieces of tomatoes or the like, are no longer destructured since they are directly deposited on the dough instead of being mixed with the dough. Thanks to this application of the ingredients added to the base layer, this is presented to the rolling means on a substantially flat support allowing the preservation of the structure through the rolling operation.
• the soft mixture of the dough can be supplied continuously upstream of the rolling means using feed means, such as nozzles.
• feed means such as nozzles.
• the thickness of the film can be adjusted independently via the aforementioned feed nozzles with a more or less soft mixture, the parameter here being the degree of malleability of the dough used.
• the proportion of added ingredients can be adjusted independently of this. Until now these two parameters were linked and independent adjustment of these was not possible.
• one or more passages can be carried out in a rolling mill in order to encrust them on the surface of the base layer, then cover them with soft mixture as described above by another rolling.
• Another advantage of the invention resides in the fact that it is no longer necessary to add moisture in the form of additional steam or water to the dough mixture according to the relative quantity of ingredients added in order to be able to ensure a sufficiently flexible binder to the additional layer, since the added ingredients are no longer mixed with this dough. Consequently, the spreading of the dough can be done by direct adjustment of the required humidity of said dough ensuring the desired spreading of the latter by rolling.
• Laminating can be carried out in several stages.
• the dough can be added upstream of the first rolling means, so as to ensure a so-called "wet" lamination where the base layer dotted with added ingredients is subjected to a first lamination in concert with the dough.
• the addition of the dough can also be carried out downstream of the first rolling means, so that a first dry rolling of the base layer with the added ingredients is carried out.
• said added ingredients are deposited on each additional layer which is ultra-thin so as to form only one film.
• Each aforementioned additional layer of type dandruff thus acts as a fixing agent for the ingredients added to the base layer, called the mother layer.
• the added ingredients are previously coated with a fixing film layer and then deposited on the surface of the aforementioned mother layer.
• a visually quite remarkable effect is obtained, thanks to the particularly pronounced relief effect of the added ingredients with respect to the surface of the mother layer.
• each film layer which in this case is not 'that of a food dough, may also be advantageously used in the previous alternative embodiment and in the first embodiment proposed hereinafter above.
• the visual effect is the most successful.
• the difference becomes especially very sensitive after cooking, given that in the case of a composition of the film layer with a very low viscosity, possibly completely liquid, a radically different behavior is obtained between, on the one hand, the mother layer consisting of pasta and, on the other hand, the layer or the film coating respectively consisting of a material with very low viscosity.
• the mother layer there will be a very significant swelling of the material after cooking, which will not be the case on the other hand of the film layer or coating of the added ingredients.
• the added ingredients are no longer surrounded by a layer subject to significant swelling in this alternative embodiment, their visibility remains almost intact even after cooking. It is precisely thanks to this that the visual effect is so remarkably successful.
• an essential object of the invention consists in ensuring the attachment before and after cooking of the added ingredients, by fixing them to the surface of the dough, or very close to the surface.
• the relief effect is also obtained by the fact that the added ingredients swell faster in themselves than the food dough, which reinforces the effect.
• a deposition of said film layer is advantageously by spraying this material onto the mother layer.
• a sweep for example by brushes, on the pasta sheet constituting the mother layer could also be implemented by the use in particular of an ink roller cylinder of fixing products.
• Another important advantage obtained by virtue of the pastes according to the invention as defined above resides in the fact that the visual yield of the added ingredients is significantly higher due to the fact that said added ingredients are systematically found on the surface of the mother layer. and are not drowned in a layer of pasta. As a result, each added ingredient thus becomes directly visible. However, this is not the same with the pastes known from the state of the art where there is always at least part of the added ingredients which is not visible or at the very least clearly visible.
• Figures 1 and 2 each illustrate a cross-sectional view of a strip of pasta according to the invention.
• Figures 3 and 4 each illustrate a plan view of a lasagna type pasta plate according to the invention.
• FIG. 5 schematically illustrates a first embodiment of a process for preparing pasta according to the invention.
• FIG. 6 illustrates a variant of the process for preparing pasta according to the invention.
• FIG. 7 represents a portion of pasta obtained according to the method illustrated in FIG. 5 on an enlarged scale.
• FIGS. 8a to 10b each schematically represent a basic embodiment of pasta according to the invention.
• FIGS. 11a to 11c schematically represent a combined embodiment incorporating pasta according to the invention.
• the dough strip 1 illustrated in FIG. 1 has a multilayer structure comprising a base layer 3 of conventional type, having a traditional composition, such as a mixture of durum wheat semolina and water.
• a traditional composition such as a mixture of durum wheat semolina and water.
• an additional layer 2, 4 is provided on one face 8 of the base layer.
• the thickness of the additional layer 2 does not exceed 1/5 of the thickness of the base layer, even going to less than 1/10 of it, so that the additional layer 2 acts as a fixing film for the added ingredients 5 in the base layer 3.
• This has the effect of considerably improving the stability of the multilayer structure, thereby promoting good bonding between the base layer and the additional layer.
• all of the added ingredients 5 fully covered by it are made visible.
• the added ingredients 5 are all entirely trapped between the base layer and the additional layer so as to be perfectly visible while benefiting from sufficient anchoring to resist detachment during cooking. paste.
• the transparency effect is obtained by the extreme thinness of the film 13, particularly with regard to the added ingredients.
• the pasty component 6 of each additional layer 2, 4 can be composed of practically the same materials as the base layer, so as to thus ensure better resistance of the dough strip during baking.
• the pasty constituents of the additional layer 2 and of the base layer may even be practically identical.
• the initial water content is approximately 25 to 30% by weight of water. Eggs can also be added to this mixture, so as to obtain egg pasta.
• Figures 3 and 4 show another variant, in which at least one of the additional layers 2, 4 comprises at least one whole insert 7.
• Figure 3 illustrates a dough sheet 12 of the lasagna type having a vegetable branch 7 like a branch of spinach or basil.
• Figure 4 shows a similar plate 12 having two branches of aromatic herbs, such as mint or sage, arranged in a crown.
• the happy visual effect thus obtained can be obtained by placing the added ingredients directly on the base layer without prior mixing, which avoids any destructuring of the branch during the dough manufacturing process.
• the structure of the branch is consolidated by impregnation of the rolling means on said branch when the aforementioned dough sheet is brought to the rolling means.
• Laminating can be carried out in several stages.
• the addition of the dough can also be carried out downstream of the first rolling means so that a first dry rolling takes place of the base layer with the added ingredients.
• Figure 6 shows a double pair of rolling rolls 21, 22 of pasta allowing the implementation of the above method.
• a dough mass 20 is deposited on the dough sheet by supplying a nozzle, for example downstream of the first pair of cylinders 21 and 22 having been used for dry rolling of the base layer / added ingredients assembly. 5. Thanks to the implementation of this double-rolling process, it can be ensured that during manufacture, any risk of unwanted mixing of ingredients added to the dough piece 20 in connection with the first rolling and resulting in coloring unwanted skin layer is avoided.
• the sheet 3 with its dough film 2 can be further thinned by one or more pairs of additional cylinders arranged downstream.
• the base layer 3 is thus engaged in the direction designated by the arrow F, which is dotted with added ingredients 5, between the pair of cylinders 21, 22 with placement of the dough piece 20 on the layer of base 3 upstream, respectively downstream of the cylinders 21, 22 (FIG. 5, respectively 6).
• the dough piece 20 has a substantially homogeneous composition formed from a mixture having a high degree of malleability 6.
• the composition itself considered independently of its degree of humidity and therefore of malleability, can be identical or substantially identical to that of the base coat 3.
• FIG. 6 The structure of the dough obtained after rolling by the rollers 21, 22 is illustrated in FIG. 6. We can see there the traditional homogeneous base layer 3 with added ingredients 5, 7 on its surface in the form of occlusions completely capped by the film. retainer and placement 2.
• the added ingredients are systematically capped by the soft mixture, which ensures that all of them are covered with a film of soft mixture, thus ensuring a more regular attachment of all the added elements.
• the density of the added elements is no longer a function of the humidity of the soft mixture, but rather of the proportion of the added ingredients sown upstream on the base sheet. Previously, the softer the dough, the thinner the dough film and the fewer ingredients reported after rolling.
• FIGs 9a and 9b illustrate a variant of pasta illustrated schematically in Figures 8a and 8b respectively as described in detail above.
• the added ingredients 5 ′ are deposited on the aforementioned additional layer 2 ′.
• Each additional layer 2 ′ is preferably very thin so as to form only one film.
• This film layer advantageously consists of a dough or a material having a very low viscosity.
• this layer is even liquid.
• this layer is conveniently deposited by spraying. However, it can also be applied by sweeping, for example by brushes applied to a so-called ink cylinder.
• the attachment power of the added ingredients varies in this case according to the type of ingredients and it is also a function of the particle size.
• the catchy behavior of a reported ingredient of the spinach leaf type will be significantly higher, reaching almost 100% compared to a reported ingredient of the pepper type whose hanging power will certainly remain high.
• a minimum of 50% of attachment preferably 100%.
• FIGS. 10a and 10b Another variant is illustrated in FIGS. 10a and 10b showing that the added ingredients 5 "are coated in a film-like layer 2" and of composition similar to that described in the case of the previous variant illustrated in FIGS. 9a and 9b.
• These figures clearly show the complete absence of a film layer in the areas 31 located between successive added ingredients 5 ".
• the visual impression that the added ingredients 5" are more on the surface is reinforced.
• it is the film coating 2 "of the added ingredients 5" which ensures the attachment of the added ingredients to the surface 8 of the mother layer 3 of dough.
• This variant offers another important advantage which consists in a markedly reinforced manufacturing simplification thanks to the markedly reduced presence of additional film layers playing the role of fixing layer and therefore having by definition a characteristic of tackiness.
• the reduction in the presence of such a sticky layer allows a considerable production simplification.
• the fixing layer 2, 2 ', 2 ", 2"', 4 can advantageously be composed of starch. It can also be composed of a gel or pectin in which are incorporated antioxidants, such as tartaric, ascorbic acids or the like, making it possible to solidify it. Thus, one even obtains pasta having both the desired visual effect while being vitaminized fully automated manufacturing and lower cost.
• FIGS. 11a to 11c illustrate a double technique making it possible to hang 5 '"ingredients of different types thus offering the advantage of better overall fixing of these 5'", certain ingredients being better fixed by a technique known, others by the technique described according to the invention.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Noodles (AREA)

Applications Claiming Priority (5)

Publications (1)

Family

ID=25661288

Family Applications (1)

Country Status (3)

Families Citing this family (1)

Family Cites Families (5)

• 2001
  • 2001-01-08 EP EP01900342A patent/EP1299009A1/de not_active Withdrawn
  • 2001-01-08 WO PCT/BE2001/000002 patent/WO2002001965A1/fr not_active Ceased
  • 2001-01-08 AU AU2001224946A patent/AU2001224946A1/en not_active Abandoned

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events