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Title:
A METHOD FOR PRODUCING DRY PASTA, IN PARTICULAR FILLED PASTA FOR PEOPLE WITH CELIAC DISEASE
Document Type and Number:
WIPO Patent Application WO/2016/063183
Kind Code:
A1
Abstract:
A method for producing dry pasta, filled pasta in particular for people with celiac disease, comprising the steps of: -shaping the pasta; -drying the pasta. The step of drying the pasta comprises: - a step of cooling the pasta; - a step of heating the pasta. The cooling step takes place after the step of shaping the pasta and before the step of heating the pasta.

Inventors:
PAVANELLI, Antonio (Via Giuseppe Fabbri 64, Ferrara, I-44123, IT)
Application Number:
IB2015/057960
Publication Date:
April 28, 2016
Filing Date:
October 16, 2015
Export Citation:
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Assignee:
PAVANELLI, Antonio (Via Giuseppe Fabbri 64, Ferrara, I-44123, IT)
International Classes:
A21C1/00; A21C1/14; A21C11/22
Domestic Patent References:
WO1997029648A11997-08-21
Foreign References:
US5989620A1999-11-23
US20070160728A12007-07-12
US20090098270A12009-04-16
US20040175478A12004-09-09
US5989620A1999-11-23
Attorney, Agent or Firm:
MONELLI, Alberto (Bugnion S.p.A, Largo Michele Novaro 1/A, Parma, I-43121, IT)
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Claims:
CLAIMS

1 .A method for producing dry pasta comprising the steps of:

-shaping the pasta;

-drying the pasta, the step of drying the pasta comprising a step of heating the pasta;

characterized in that the step of drying the pasta comprises a step of cooling the pasta, said cooling step taking place after the step of shaping the pasta and before said step of heating the pasta.

2.The method according to claim 1 , characterized in that the step of shaping the pasta comprises the step of positioning a filling inside the pasta itself.

3. The method according to claim 1 or 2, characterized in that it is used to produce pasta for people with celiac disease, i.e. with a gluten content of less than 20 ppm.

4. The method according to any one of the preceding claims, characterized in that the step of drying the pasta determines a reduction in the moisture content of the pasta to bring it to a value less than or equal to 12.5%.

5. The method according to any one of the preceding claims, characterized in that during the cooling step the pasta maintains a temperature greater than 0°C.

6. The method according to any one of the preceding claims, characterized in that, during drying, said step of cooling and said step of heating the pasta take place at least partly in a same temperature- controlled environment.

7. The method according to any one of the preceding claims, characterized in that it comprises a step of moving the air in a compartment in which the pasta is placed, this taking place during at least part of the drying in order to speed up the drying itself.

8. The method according to any one of the preceding claims, characterized in that the cooling step comprises cooling the pasta at a temperature lower than 10°C, the heating step comprising heating the pasta at a temperature greater than 25°C.

9. The method according to any one of the preceding claims, characterized in that the step of drying the pasta comprises:

-a step of maintaining the pasta at a temperature of between 2 and 9°C for at least 180 minutes;

-a subsequent step of maintaining the pasta at a temperature of between 8 and 23°C for at least 180 minutes;

-a subsequent step of maintaining the pasta at a temperature greater than 25°C for at least 180 minutes.

10. A system for producing pasta according to a method according to any one of claims 1 to 9, characterized in that it comprises a dryer (1 ) in turn comprising:

-a compartment (2) for containing the pasta to be dried;

-a means (7) of controlling the temperature inside the compartment (2); -a means (4) of heating the compartment;

-a means (5) of cooling of the compartment (2), said cooling means (5) optionally being at least partly integrated with said heating means (4).

Description:
DESCRIPTION

A method for producing dry pasta, in particular filled pasta for people with celiac disease

Technical field

The present invention relates to a method and a system for producing dry pasta, preferably for people with celiac disease.

In particular, the method is aimed at the production of filled pasta such as, for example, tortellini.

State of the art

There are known systems for producing dry pasta comprising a step of shaping the pasta, for example by means of a die.

After the shaping step, the pasta thus obtained is dried in order to obtain dry pasta, which enables a longer storage life. The drying process entails reducing the moisture content of the pasta to below the regulatory values established by law for this type of foodstuff.

One drawback of this method is tied to the fact that, during drying, the pasta may crack (for example in the event that the die causes slight damage during shaping). During cooking there is thus the risk that the pasta might break completely. This problem is evident above all in the case of filled pasta, since in such an eventuality the filling could leak out of the casing defined by the pasta.

Based on tests conducted by the Applicant, this problem is especially evident in the case of pasta for people with celiac disease.

A method is known for producing pasta disclosed in patent US5989620 and comprising the steps of:

- introducing the ingredients into an extruder in which the cooking takes place;

- cooling the ingredients in the last section of the extruder prior to shaping;

- extruding the still hot pasta so as to shape it; - drying the pasta; the drying step comprises cooling the pasta (which leaves the extruder hot) at room temperature or at a higher temperature in a dryer.

Object of the invention

In this context, the technical task at the basis of the present invention is to propose a method and a system for producing dry pasta which overcomes the drawbacks of the aforementioned prior art.

In particular, it is an object of the present invention to provide a method and a system for producing dry pasta which minimize the risk of damaging the pasta during the drying step, in particular in the case of filled pasta for people with celiac disease.

The stated technical task and specified objects are substantially achieved by a method and a system for producing dry pasta, comprising the technical features disclosed in one or more of the appended claims.

Brief description of the drawings

Additional features and advantages of the present invention will become more apparent from the approximate, and hence non-limiting, description of a preferred but not exclusive embodiment of a system and a method for producing dry pasta. In particular, in the appended drawings:

-figure 1 shows a front view of a dryer according to the present invention; -figure 2 shows a schematic view from above of a dryer according to the present invention;

-figure 3 shows a scheme for a drying cycle according to the present invention.

Detailed description of preferred embodiments of the invention

The present invention relates to a method for producing dry pasta. Advantageously, the step of shaping the pasta takes place at room temperature. Appropriately, the step of shaping the pasta takes place in a range of temperatures comprised between 15°C and 25°C.

The method comprises the step of shaping the pasta. The pasta can be of varying types. In particular it can be of varying sizes and/or shapes. Preferably, the method comprises the step of positioning the filling inside the pasta itself (preferably, but not necessarily, the filling is meat based). In such a case, advantageously, the pasta comprises filled tortellini or ravioli or double sheet ravioli or tortelloni.

The pasta could also have a special shape, characterized, for example, by thin parts.

The method further comprises the step of drying the pasta. In this manner dry pasta is obtained.

The step of drying the pasta comprises a step of heating the pasta. The step of drying the pasta determines a reduction in the moisture content of the pasta to below 12.5%.

Advantageously, the method is used to produce pasta with a gluten content of less than 200 ppm, preferably with a gluten content of less than 20 ppm (so that the pasta thus obtained can be considered pasta for people with celiac disease). In fact, the Applicant has verified that pasta with a reduced gluten content has components that make the drying process particularly difficult and critical, with an increased likelihood of the pasta being damaged during drying. The method according to the present invention is thus particularly advantageous for producing pasta for people with celiac disease.

The step of drying the pasta comprises a step of cooling the pasta. In fact, even at low temperatures the pasta continues its drying and moisture reduction process and at the same time the treatment is more delicate and less invasive. This makes it possible, therefore, to minimize the risk of the pasta being damaged. The low temperature further serves to prevent the proliferation of bacterial contamination.

The cooling step takes place after the step of shaping the pasta and before the step of heating the pasta during drying.

During drying, the steps of cooling and heating the pasta take place at least partly in a same temperature-controlled environment. Typically, this environment is a same compartment of a dryer. Said compartment is intended to accommodate a number of adjacent trays holding the pasta to be dried. Additional features of the dryer will be described below.

During the cooling step the pasta maintains a temperature above 0°C. This is important in order to prevent the moisture from freezing, which would preclude evaporation and thus impede the drying process. Appropriately, during the drying step the pasta maintains a temperature greater than 0°C and less than or equal to 40°C.

The cooling step comprises cooling the pasta down to a temperature lower than 10°C. The heating step, on the other hand, comprises heating the pasta at a temperature greater than 25°C. Heating the pasta at a temperature above 25°C may entail stepwise heating.

The step of cooling the pasta appropriately comprises treating the pasta with cooled air. The step of heating the pasta appropriately comprises treating the pasta with heated air.

Appropriately, the method comprises a step of moving the air in a compartment in which the pasta is placed during at least part of the drying in order to speed up the drying itself.

The step of drying the pasta can comprise:

-a pre-drying step with the elimination of the plastic state;

-a pasta dehydration step (influenced accordingly by the ratio between the amount of pasta and of filling); during this step, the moisture present in the filling passes through the pasta to a significant degree, flowing outwards;

-a step of forced drying of the pasta.

According to a particular example, the step of drying the pasta comprises: -a step of maintaining the pasta at a temperature of between 2 and 9°C for at least 180 minutes;

-a subsequent step of maintaining the pasta at a temperature of between 8 and 23°C for at least 180 minutes;

-a subsequent step of maintaining the pasta at a temperature greater than 25°C for at least 180 minutes.

Appropriately, the steps of cooling and heating the pasta are at least partly (preferably wholly) integrated in the three above-described steps of maintaining the pasta (at a temperature of between 2 and 9°C for at least 180 minutes, at a temperature of between 8 and 23°C for at least 180 minutes, and at a temperature greater than 25°C for at least 180 minutes). The drying step can moreover take place according to different cycles, mainly tied to the thickness of the sheet of dough and the size and shape of the pasta.

Figure 3 illustrates, for example, a time-temperature drying profile in the case of small-sized dry filled tortellini for people with celiac disease.

The present invention further relates to a system for producing pasta.

Such a system makes it possible to implement a method having one or more of the previously described features.

The system 1 comprises a dryer, in turn comprising:

-a compartment 2 for containing the pasta to be dried;

-a means 3 for sensing at least a predetermined ambient condition inside the compartment 2 (such means 3 enables the measurement, for example, of the temperature and/or humidity; advantageously, it comprises one or more capacitive probes 30);

-a means 4 for heating the compartment;

-a means 5 for cooling the compartment.

The heating means 4 and cooling means 5 can be two distinct systems, or else they can be at least partly integrated into a single system (see for example figure 2; in this case they could comprise a heat pump). This depends mainly on the dimensions of the dryer 1 .

The dryer appropriately comprises an air moving means 6 to facilitate the movement (circulation) of air and the drying process.

The dryer 1 comprises a control means 7, which serves to regulate the operation of the heating means 4 and the cooling means 5 on the basis of a signal coming from the means 3 for sensing said at least one ambient condition. The control means 7 comprises, for example, an electronic control unit and input user interface. The present invention has multiple advantages. Firstly, it makes it possible to carry out a drying process that allows to minimize the risk of damaging the pasta, even in the event that the latter has particular forms, filled or intended for people with celiac disease.

The invention thus conceived is susceptible to numerous modifications and variants, all of which falling within the scope of the inventive concept characterizing the invention. Moreover, all details may be replaced with other technically equivalent elements. All the materials used, as well as the dimensions, may in practice be of any type, according to needs.




 
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