Food or edible material: processes – compositions – and products – Measuring – testing – or controlling by inanimate means
Patent
1993-04-20
1995-06-20
Tentoni, Leo B.
Food or edible material: processes, compositions, and products
Measuring, testing, or controlling by inanimate means
99468, 99474, 99477, 99486, 425301, 425308, 425363, 426451, 426458, 426517, 426518, A23L 116, A23P 112
Patent
active
054259592
DESCRIPTION:
BRIEF SUMMARY
BACKGROUND OF THE INVENTION
a) Field of the Invention
The invention is directed to a process for pressing and drying long pasta (long goods) with a dough moisture content of approximately 28% to 35% during pressing.
b) Background of the Related Art
Dough production is an old Chinese tradition and was brought to the Occident particularly via Italy. Italy possessed ideal climatic conditions for hanging and drying the still moist, flexible strands formed from dough in the fresh air on rods and corresponding frames similar to textiles or washed laundry. In contrast to laundry, which normally dries within a day in such southern climates, pasta requires several days under the same conditions to reach a moisture content of less than 13%. The pasta inevitably acquired a lightly acidic taste caused by an incipient cooking process in the dough.
In a purely physical sense, without regard to the quality of the final product, thin spaghetti can be dried in less than an hour. Nevertheless, until twenty years ago, generally 10 to 20 hours drying time was considered necessary for automated and industrial production. An upper temperature limit for drying of between 60.degree. C. and 70.degree. C., and later 75.degree. C., was likewise considered indispensable. The present Applicant achieved a first major breakthrough with the concept of complete control by a section-by-section drying climate and the simultaneous use of a drying temperature of 80.degree. C. to 100.degree. C. for long goods. It was possible to reduce the drying time to two to six hours. However, all findings confirmed that the drying technique for long goods not only causes more problems, but also requires special general conditions. The technical means must conform to the requirements of the biological, biochemical and physical laws of the product to be processed. The principle goal in the production of pasta is the inner quality of the product, e.g. cooking properties, texture (e.g. al dente) or color, tensile strength, etc. It is also very important to maintain the straightest possible shape of the individual pieces of long goods, not least importantly so as to ensure the smooth functioning of the automatic packaging machinery.
OBJECT AND SUMMARY OF THE INVENTION
The invention has as a primary object the finding a novel solution to enable increased efficiency particularly in drying. A chief object consists in reducing the cost on moving parts and thus enabling a simplification of the plant particularly in hot climate zones.
The solution according to the invention is characterized in that the strands of dough produced via an extrusion die are guided into a drying climate and cut to the desired packaging length in a continuous manner. The dough strands are preferably completely straight until cut and are guided horizontally with drying air being directed vertically at a right angle to the dough strands.
Preliminary tests immediately confirmed that the dough strands have a much greater capacity for maintaining their shape than was previously assumed. Accordingly, with respect to two particular fundamental problems in the production of pasta, namely maintaining the shape and the drying process, it was possible to concentrate more on optimizing the drying process. The advantage of hanging the long goods immediately after they leave the extrusion die consists in that this process can be carried out at low temperatures and in the surrounding atmosphere. Controls and manual intervention can be exercised for preventing disturbances. However, a disadvantage in hanging consists in the waste of space and time for drying and the temperature of the goods is often even reduced before entering the drier. The invention allows a number of particularly advantageous constructions. The dough strands can preferably be guided into a climate which is controlled by control means immediately after the definitive shaping and the temperature of the goods is increased from the pressing temperature to more than 70.degree. C., preferably to more than 80.degree. C. It is suggested i
REFERENCES:
patent: 4126706 (1978-11-01), Hilton
patent: 4775542 (1988-10-01), Manser et al.
Buehler AG
Tentoni Leo B.
LandOfFree
Process of and apparatus for pressing and drying long pasta does not yet have a rating. At this time, there are no reviews or comments for this patent.
If you have personal experience with Process of and apparatus for pressing and drying long pasta, we encourage you to share that experience with our LandOfFree.com community. Your opinion is very important and Process of and apparatus for pressing and drying long pasta will most certainly appreciate the feedback.
Profile ID: LFUS-PAI-O-1842968