DESCRIPTION

TECHNICAL FIELD OF THE INVENTION

[001] The present invention relates to a process and an apparatus for producing short pasta with curls along the longitudinal edges and, in particular, a process that allows to obtain short pasta with a very regular shape. The invention also relates to a short pasta format having a generally very regular shape and densely curled along the lateral longitudinal edges thereof.

STATE OF THE PRIOR ART

[002] Many pasta formats for food consumption both at the artisan and industrial level are known. Some formats simply have an aesthetic purpose, while others on the other hand - besides having a special shape - are also designed in order to solve specific technical problems and this is the typical case of pastas produced at industrial level. [003] One of the technical problems typical of industrial pasta lies in intensifying as much as possible one or more organoleptic aspects linked to this product. As a matter of fact, pasta is a food product that has become very widespread in basically all corners of the world as a fundamental part of the so-called Mediterranean diet, the diet deemed the best from a health standpoint when accompanied by adequate physical activity.

[004] Therefore, pasta is consumed in very large amounts and for this reason industrial research increasingly aims at obtaining a product with excellent organoleptic properties. These properties include chewability, palatability, intensification of the flavour of the sauce with which it is seasoned, as well as the inherent properties of the semolina with which it is made.

[005] In particular, an industrial pasta format that was studied for its ability to be seasoned with creamy or semi-liquid meat-based sauces is represented by the so-called MAFALDA or REGINETTA pasta. This pasta format is present both in long and short form: the long MAFALDA pasta is a sort of fettuccina, that is a strip of pasta about 20-26 cm long and 1 -1.5 cm wide, while the short MAFALDA pasta is about 2-3.5 cm long and 1-1.5 cm wide. Both are characterised by two longitudinal, parallel and variously curled edges and two short edges.

[006] While the long MAFALDA pasta generally has an even appearance and that is it extends along a rectilinear axis with the curls evenly distributed along the longitudinal edges, the short MAFALDA pastas have a very uneven appearance. As a matter of fact, depending on the industrial manufacturer, the latter shows irregular curls along non- rectilinear longitudinal edges, variously accentuated undulations on the short edges and distortions along the longitudinal axis, as well as a 90° cut.

[007] While on the one hand the irregularity of this industrial pasta format reminds of the artisanal character, while - on the other hand - the regularity allows a more homogeneous distribution of the seasoning and in general better chewability and resistance to cooking. [008] It is therefore desirable to industrially produce a short MAFALDA pasta which is as regular as possible to maintain the best distribution capacity of the seasoning and for a homogeneous chewability. At the same time, it should maintain the typical characteristics of the MAFALDA pasta and that is dense curls so as to meet the tastes sought by consumers in this pasta format, as well as to ensure a greater sauce retention surface. [009] Several producers have long since placed long MAFALDA pastas (or REGINETTE or MAFALDINE) on the market with the aforementioned regular appearance but with few curls, that is with a lower ability to retain the sauce. These producers may for example include GAROFALO, BARILLA, DE CECCO, to name a few.

[010] None of the pasta producers has ever succeeded in obtaining a short MAFALDA pasta with regular dimensional values and densely-pitched curls such to allow the homogeneous distribution and optimal retention of the sauce.

SUMMARY OF THE INVENTION [011] Thus, the technical problem underlying the present invention lies in providing a process for producing short curly pasta which is as regular as possible and is densely curled along the longitudinal edges.

[012] This problem is solved by a process comprising processing steps suitably calibrated to obtain short pasta of the so-called MAFALDA or REGINETTA format, which is particularly regular.

[013] Therefore, forming an object of the present invention is a process comprising several processing steps such to produce a short pasta comprising two longitudinal parallel edges that are densely and regularly curled and without distortions along the longitudinal axis thereof. [014] A second object is an apparatus for producing short pasta according to the aforementioned process.

[015] A further object is to provide a short pasta format with the aforementioned characteristics.

BRIEF DESCRIPTION OF THE FIGURES [016] Further characteristics and the advantages of the process of the invention will become more apparent from the following description of an embodiment provided purely by way of non-limiting example with reference to the following figures, wherein:

- figure 1 shows a diagram of an apparatus for producing short pasta according to the present invention;

- figure 2 represents an axonometric view - from the bottom - of a cutting component of the apparatus of figure 1 ;

- figure 3 represents an axonometric view of a piece of short pasta obtained according to the process of the invention;

- figure 4 represents a lateral view of the piece of pasta of figure 3;

- figure 5 represents a plan view of a piece of pasta produced by the MOLISANA pasta manufacturer;

- figure 6 represents a lateral view of the piece of pasta of figure 5;

- figure 7 represents a plan view of a piece of pasta produced by the VOIELLO pasta manufacturer;

- figure 8 represents a lateral view of the piece of pasta of figure 7;

- figure 9 represents a plan view of a piece of pasta produced by the GAROFALO pasta manufacturer;

- figure 10 represents a lateral view of the piece of pasta of figure 9.

DETAILED DESCRIPTION OF THE INVENTION

[017] As mentioned, the idea on which the present invention is based is to provide a very regular short pasta despite dense curls running along the longitudinal and parallel sides thereof.

[018] However, following numerous tests, it was observed that it is not possible to combine the regularity with the dense curls in the desired pasta format. As a matter of fact, keeping pasta regular requires not to cause too much stress exiting from the draw- plates of the pasta; the stress caused by dense curl have the effect of forming distortions along the longitudinal axis of the extruded pasta. Therefore, up to now, the only solution conceived is to extrude pasta with more spaced curls from the draw-plate.

[019] In order to solve this drawback, it was thought of discharging the tensions to which the pasta is subjected at the outlet of the draw-plates - in which it is subjected to strong pressure in convoluted paths - and adequately hydrating the dough.

[020] In order to discharge these tensions, which cause the aforementioned distortions, there was introduced a step of extending/stretching the extruded pasta before carrying out the step of cutting the short pasta. As a matter of fact, it is known that most of the short pasta, especially the MAFALDA pasta or REGINETTA pasta format, is obtained by cutting the extruded pasta immediately exiting from the draw-plates at a distance equal to the length of the desired product, that is 2-3.5 cm.

[021] On the contrary, according to the present invention, the cutting is carried out after a stretching step.

[022] Therefore, the process for producing short pasta with curls along the longitudinal edges according to the invention, comprises the steps of:

- feeding an extruder worm with a durum-wheat semolina dough having a water content comprised between 28% and 30% by weight for one kg of the dough;

- switching on the extrusion so as to force under pressure the dough into forming elements of a draw-plate, whose trough hole has a cross-section transversal to the movement direction of the extruder worm having a flat central portion substantially rectangular and constant, and two lateral, parallel and circular portions that are tapered towards the outlet;

- stretching the dough exiting from said draw-plates;

- cutting the dough after stretching.

[023] Preferably, the stretching step has a falling step under gravity of the dough for a length comprised between 50 cm and 100 cm.

[024] The falling step is carried out guided from the outlet of the draw-plate up to the cutting step. Preferably, the guide is made using means such as cylinders made of Teflon for piloting/aligning to the cutting step.

[025] The step of feeding the extruder worm is conventionally carried out by means of kneader tanks.

[026] The step of switching on the extruder is also carried out in an entirely conventional manner that is according to pre-established operating parameters of the extruder depending on the loaded dough.

[027] In particular, the extrusion is carried out with an output speed of the pasta strips from the draw-plates comprised between 3 and 4 metres/minute, at a pressure in the draw-plates of 85-95 bar, but above all with an overall hydration degree of the dough ranging from 28-30% by weight of water per kg of dough. In particular, lower hydration makes the dough harder and easier “to be stressed,” while greater hydration makes the dough too soft, and therefore the curls tend to extend and stretch excessively.

[028] The cutting step is carried out in a non-conventional manner, that is it is carried out in an entirely unique manner such to produce two simultaneous cuts, inclined with respect to the longitudinal axis of exit from the draw-plates or with respect to the longitudinal axis of the strips of the extruded dough. In particular, a part of the strips of extruded dough is cut with an angle comprised between 10° and 40° and the remainder is cut with an angle comprised between 40° and 10°. In this manner, the final appearance of the product is always kept very regular but the cut at the ends, not perfectly orthogonal to the longitudinal axis, confers a more artisanal and less industrial character. Furthermore, the cutting is carried out so as to obtain a length of the short pasta between 2.6 and 4 cm. [029] The process for producing short pasta with the specified format can be carried out with an apparatus 1 comprising (figure 1):

- an extruder worm 2 for extruding a food dough;

- a draw-plate 3 connected to the outlet of said extruder worm to form a plurality of shaped pasta strips P having a longitudinal axis X-X rectilinear and vertical with respect to the ground through shaped forming elements 11 ;

- a plurality of vertical guides 4 positioned at the outlet of each individual forming element of the draw-plate so as to have longitudinal axis coincident with said axis of the pasta strips;

- a cutting device 5 connected to the outlet of said guides opposite to the inlet of the drawn strips, positioned at a distance D from the outlet of the draw-plates comprised between 50 cm and 100 cm.

[030] The extruder 2 comprises a conventional extruder worm 20 driven by a gear motor 21 at a variable speed according to the manufacturer's instructions. The extruder worm is fed by a vacuum tank 6 for loading the dough already formed coming from an aerated kneader 7.

[031] The extruder is then operated with the aforementioned working parameters.

[032] The draw-plate 3 usually has a bronze block 8 mounted at the outlet of the extruder 2 so as to force the dough into a plurality of forming elements 9 thereby forming a plurality of pasta strips P having the desired shape.

[033] In particular, the block is conventionally provided with several holes (not shown in figure 1 ) into which the forming elements are inserted, generally cylindrical elements made of metallic materials generally made of bronze with shaped through holes. With this arrangement, the plate shows an outlet face 10 of the forming elements that is generally flat, parallel and facing toward the floor on which the entire plant rests.

[034] The guides 4 for example having hollow cylinders made of plastic, such as Teflon, whose axis extends vertically to the floor and it is in axis with the outlet holes of the forming elements. The guides are each directly connected to one of said outlet holes of the forming elements, as shown in figure 1 , generally in a number of hundred, or, alternatively, they are positioned at a certain distance. In any case, the aforementioned distance D for stretching the strips of drawn pasta described above must be complied with.

[035] Preferably, the cutting device 5 comprises a disc 11 connected to the outlet of the guides 4 and passed through by a plurality of through holes 12 (figure 1 ). The disc preferably has a double truncated cone 13 with a central 13A and a peripheral 13B portion so that the two portions are concentric (figure 2). The two central and peripheral portions have a surface inclined respectively by 10°- 40° and 40°- 10° with respect to the axis Y- Y of the double truncated cone. Furthermore, a rotating arm 14 carrying a central blade 15 and a peripheral blade 16 is mounted on the axis.

[036] Upstream of the cutting device 5, a container 17 collects the cut pasta (figure 1) and conveys it to a conventional conveyor belt (not shown).

[037] As shown in figures 3 and 4, the result of the process described above is a piece of short pasta 100 elongated on a rectilinear axis A-A and comprising two opposite major sides 101 , parallel with respect to said axis and regularly undulated, and two rectilinear and parallel minor sides 102.

[038] Advantageously, thanks to the aforementioned production process and apparatus, the short pasta 100 is provided with undulations or curls on the major sides 101 which are not only perfectly regular, but also dense. In other words, each curl is characterised by a height H of 5 mm and a width L of 4 mm, a space P between one curl and the other of 2 mm, all measurements being calculated from the outer edge thereof. Furthermore, the length LL of the piece of short pasta is comprised between 2.6 cm and 4 cm and the width W measures 1 .5-2.0 cm. In particular, the flat central portion W1 has a width of 0.9 cm and the minor sides 102 are inclined by 10°- 40° with respect to the axis A-A of the pasta. Basically, the number of curls per unit of length is 2 by 1 cm.

[039] In the light of the above, it is clear that the process for the production of short pasta allows to obtain a format of short pasta similar to that called MAFALDE or REGINETTE, i.e. very regular and that is with two long sides passed through by perfectly identical curls. Therefore, this allows an optimal and homogeneous distribution of the organoleptic characteristics of the pasta and the seasoning sauce thereof.

[040] The process and apparatus of the present invention may be subjected to variations and modifications all within the skills of the person in the art, without departing from the scope of protection as defined by the attached claims. [041] Some examples of comparison between the MAFALDA pasta according to the present invention, as described above, and similar products available on the market are shown below.

EXAMPLE 1 - MOLISANA

[042] Figure 5 shows a Mafalda Corta pasta made by the Molisana pasta manufacturer which clearly appears to have a rather irregular shape with two undulated minor edges and two major edges each passed through by a row of curls, the rows being separated by a longitudinal flat portion. In particular, the product however appears to be less regular with respect to the MAFALDA pasta according to the present invention, above all at the two minor edges which are undulated, one of which is even semi-circular-shaped with two sizeable projections. Furthermore, the curls appear more spaced apart and less evenly distributed. The respective rows on the major edges also appear closer with respect to the product of the present invention and therefore with a generally rougher effect

[043] Although laterally (figure 6) the Molisana product appears generally uniform and flat, the minor edge appears markedly crooked.

[044] As regards further parameters, measurements were carried out on the curls (see references in figures 5 and 6) and the corresponding mean values are reported below:

P: 3 mm H: 6 mm L: 4 mm where P is the pitch, FI is the height and L is the length of the curls, as previously considered for the product according to the present invention.

EXAMPLE 2 - VOIELLO

[045] Figure 7 shows a Mafalda Corta pasta made by the Voiello pasta manufacturer which clearly appears markedly small, regular with two minor rectilinear edges and two major curled edges. In particular, the small size shows few accentuated and spaced apart curls on the two major edges in rows spaced apart by a narrow flat portion. The few curls that appear rather large are therefore markedly visible.

[046] The lateral figure (figure 8) shows a generally flat and regular product.

[047] As regards further parameters, measurements were carried out on the curls (see references in figures 7 and 8) and the corresponding values are reported below:

P: 4 mm H: 6 mm L: 5 mm EXAMPLE 3 - GAROFALO

[048] Figure 9 shows a Mafalda Corta pasta made by the Garofalo pasta manufacturer which is immediately characterised by a very irregular appearance: irregularly curled major edges, distortions or twists along the longitudinal extension, arched minor edges. In particular, it appears as a piece of non-flat pasta in which the two minor edges are irregularly cut with pointed projections, while the curls on the major edges are large and deformed. These are then separated by a twisted portion, as better shown in the lateral figure 10. [049] As regards further parameters, measurements were carried out on the curls (see references in figures 9 and 10) and the corresponding mean values are reported below:

P: 3 mm H: 6 mm L: 5 mm