Food or edible material: processes – compositions – and products – Surface coated – fluid encapsulated – laminated solid... – Isolated whole seed – bean or nut – or material derived therefrom
Reexamination Certificate
1999-12-02
2001-07-03
Bhat, Nina (Department: 1761)
Food or edible material: processes, compositions, and products
Surface coated, fluid encapsulated, laminated solid...
Isolated whole seed, bean or nut, or material derived therefrom
C426S451000, C426S452000, C426S557000, C426S560000
Reexamination Certificate
active
06254906
ABSTRACT:
TECHNICAL FIELD OF THE INVENTION
The present invention relates to garment pasta containing at least one added ingredient provided for modifying their taste and comprising a base layer formed by durum wheat semolina and/or cereal flours and by water.
BACKGROUND OF THE INVENTION
There is known pasta formed from a dough made of durum or tender wheat semolina and/or cereal flours, and of water, which are subjected to a lamination, if need be to a drying process. There are also products having flat surfaces, such as the so-called “taillades” or lasagnas etc.
Pasta is often served with different kinds of sauces. For the consumer saving time, there is available on the market compartmentalized packings containing the pasta in a compartment and the ingredients required for making the sauce in at least one further compartment.
There is also pasta or alimentary pastes with incorporated different ingredients or edible additives reduced to a fine powder, such as spices or condiments, origanum or sage etc., or vegetables: tomatoes or spinach etc. In this case, said ingredients are incorporated in the mass of dough when initially making the mixture of durum wheat semolina and/or of cereal flour and water, if need be by adding eggs in order to obtain pasta with eggs.
There is also known from document LU-A-85656 alimentary pastes having on their surface pieces of additives or added ingredients. Said pieces are enclosed at least partially in a monobloc mass of dough. This type of alimentary pastes leads to a problem for the pieces of getting unset when boiling. Furthermore, the added ingredients are not uniformly allocated, which can affect unpleasingly the taste and the aspect, and also the cohesion of the pasta regions which are more “loaded” than others.
Also known are alimentary pastes with incorporated pieces or fragments of larger ingredients and with a density higher than the one of the dough and which are mixed in the mass of the dough when kneading the latter. With this known type of pasta, the rate of pieces or fragments visible on the surface of the pasta can only be relatively small if there is wished simultaneously keeping a satisfactory cohesion of the integral paste like bulk and avoiding an overload of ingredients which may cause an unpleasant taste.
The aim of the invention is to remedy said drawbacks. To this end, the pasta according to the invention comprise at least one additional layer formed by a mixture of dough and added ingredients superimposed on the base layer.
SUMMARY OF THE INVENTION
The invention thus provides pasta containing added ingredients such as condiments or spices which are directly incorporated into the pasta, so as to be yet spiced, and yet ensuring a holding of each additional layer on the dough sheet forming the base layer by the presence of a pastelike ball film which sets the pieces on the surface of the dough sheet. Hooking the hard pieces of the pastelike ball is thus obtained thanks to the fixing action of the latter by setting the additional layers forming a film rather than by possibly pressing said pieces in the surface of the dough. The base layer can thus be kept perfectly homogeneous without any extraneous body with a perfect internal cohesion, and the adherence of the added pieces, which can have a density considerably higher than the one of the pasta, is assured by the additional layers forming a retention film which provides a perfect setting up of said pieces with respect to the base layer.
With the type of alimentary paste which is known from said document LU-A-85656, the base layer itself contains already in its mass added ingredients, such as pieces and additives. In contrast, the added ingredients in the present invention are provided on the surface of the base layer, which is homogeneous and free of added ingredients, by means of a respective additional layer. That additional layer provides at the same time the adherence and the visibility of the added ingredients.
Another advantage of alimentary pastes according to the invention still lies in the fact that the added ingredients remain fixed on the surface of the dough sheet even during and after boiling, by the presence of the additional layers forming a retaining film for the pieces. which extends the diffusion duration of the aroma of added ingredients and maintains the aesthetic effect owing to the specific arrangement.
Finally, the invention enables to provide the aimed effect of a relatively important distribution on the surface of the added ingredients while still keeping the ratio of added ingredients at a very reasonable level, thus allowing to avoid a feeling of disgustment owing to an overload of added ingredients. The presence of the perfectly homogeneous base layer being free of added ingredients forming the hetero-elements provides a certain cohesion to the whole.
When the pasty component of said additional layer is formed by the same materials as said base layer, an even better mutual adherence between the base layer and the additional layer(s) is obtained., more particularly when boiling. The behaviour of the different layers is the same and consequently they are maintained together even after boiling. In this respect, the material ratios have preferably the same level for said pasty component of each additional layer and for said base layer.
A good adherence of the or each additional layer itself is assured, while still keeping a sufficiently significant ratio of the added ingredients for preserving said particular effects, when said additional layer is composed from 40% to 60% by weight, preferably approximately 50% by weight, of said dough, and respectively from 60% to 40% by weight, preferably approximately 50% by weight of the added ingredients.
A visual perception of the most added ingredient(s) may be obtained by selecting for each additional layer a thickness which is substantially equal to the average thickness of said added ingredient(s).
Furthermore, each one of these additional layers forms a setting film for said added ingredients with respect to said base layer.
In particular, at least one of said additional layers contains added ingredients in the form of pieces or fragments allocated substantially uniformly in each additional layer.
In addition, by mixing, the added ingredients are allocated substantially uniformly into said additional layer which provides a pleasant and homogeneous taste effect, without being locally overloaded with seasonings or spices. In addition, the absence of local overload and the homogeneous distribution turn out to be favourable for the adherence and the cohesion of said additional layer.
The uniform distribution of added ingredients thus provides also an aesthetic effect due to the fact that at least the bigger part of said added ingredient(s) is made visible on the surface of the alimentary pastes, which can make them more attractive. By working on the size, the density, the nature and the shape of the added ingredients, a very broad range of alimentary pastes can thus easily be obtained.
Besides, according to the desired aesthetic effect, one of said additional layers comprises at least one added Ingredient in the form of an extended entire piece such as a vegetable branch or leaf, or at least one of said additional layers contains fragments of added ingredients which are allocated substantially uniformy on each additional layer, or even both of the embodiments mentioned above in combination. More particularly, each additional layer has a lower thickness, preferably considerably lower than the thickness of the base layer. Furthermore, the base layer and/or at least one of said additional layers contain ingredients in the form of fine particles so as to provide a colour to each layer containing the latter.
According to a still more particular embodiment, at least one intermediate layer is comprised between the base layer and each additional layer. A bouquet of aromas can thus be obtained which is able to provide a very fine taste by the superimposition of layers having each one's own aroma, whereby said aromas mix to
Bhat Nina
Fish & Neave
Pierri Margaret A.
LandOfFree
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