Food or edible material: processes – compositions – and products – Processes – Preparation of product which is dry in final form
Patent
1986-08-25
1989-05-16
Yeung, George
Food or edible material: processes, compositions, and products
Processes
Preparation of product which is dry in final form
426496, 426511, 426557, A23L 116
Patent
active
048308668
DESCRIPTION:
BRIEF SUMMARY
FIELD OF THE INVENTION
The invention relates to a process for manufacturing classical farinaceous products having a final moisture content of about 11 to 14% by weight, the farinaceous product, which leaves a molding haad in the form of a soft material which is moist and moldable, is conveyed through differentially heated climatic zones up to the final drying and the farinaceous product is oooled and/or dimensionally stabilized in a further climatic zone after completion of the drying process.
BACKGROUND OF THE INVENTION
Cereal becomes a readily acceptable foodstuff for human beings only after digestion of the starch by heat. The naturally occurring cereal is a "living material structure" just as, however, this is also true of untreated flour and semolina. They are subject to changes through their internal metabolism, becoming depleted in particular in certain components. This process is intensified by the action of heat and light, contact with atmospheric oxygen, moisture, and also through multiplication of degradative microorganisms and other pests. Preservation of foodstuffs having a starch component implies both that tee changes proceeding within them, due primarily to their natural enzymes, are stopped, and also that hhe micro-organisms are killed or their development is impeded. Various processes are available for preservation. These processes should be capable of implementation in a manner wiich is as technically simple and economic as possible. In particular, these processes are also subject to the requirement that the accustomed taste values of the foodstuffs which result are retained as far as possible, and no reduction of the nutritional value or unbeneficial change in the proteins occurs.
In addition to bread, farinaceous products, in particular long farinaceous products and short products, are today particularly widespread basic foodstuffs which are also used to a fairly large extent as reserves.
In general, by farinaceous products are meant ready-to-cook products with good storage capability made from starch-rich, protein-containing ground grain products which are manufactured by shaping and careful drying without the dough mixture being subjected to a fermentation or baking process. Depending on the nature of the raw materials, optionally containing additions of egg, common salt, milk, casein, dry gluten, seasoning or coloring materials etc., a distinction is made between, for example, pasta all'novo (egg-containing) products and egg-free farinaceous products and also semolina and flour farinaceous products.
Excluded from the types of product to be improved by the invention described below are all other grain foodstuffs such as spaetzle, snack-like and bread-like products which pass through the dough stage in their manufacture, but are not usually described as farinaceous products.
The present market offer in relaiion to true farinaceous products essentially comprises by three basic types of farinaceous products, namely the traditionally dried short or long products, the instant farinaceous products in dried form (ready meals, fast food) and also the preserved farinaceous products (undried). Both in the case of the instant farinaceous products and in the case of the preserved farinaceous products the market share is relatively small because of the perceptibly higher manufacturing and selling price and of the quality which as a rule cannot be achieved in comparison with the traditional farinaceous products. In addition to this, in the case of instant farinaceous products, which only have to have hot or warm water poured over them, there is no actual cooking time and cooking temperature of 100.degree. C., which involves a source of risk.
In the case of the so-called classical farinaceous products final shaping is characteristically by means of a mold. In the case of the short products the farinaceous products are cut to the desired length immediately after their emergence from the mold. Examples of this are the short-cut macaroni and macaroni. However, there are also a number of special sh
REFERENCES:
patent: 3172765 (1965-03-01), Cavloni
patent: 3537862 (1970-11-01), Peters et al.
patent: 4539214 (1985-09-01), Winter et al.
Egger Friedrich
Manser Josef
Seiler Werner
Gebruder Buhler AG
Yeung George
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