Method for the production of pasta, pasta obtainable according hereto and system for carrying out said method
AssigneeBuhler AG
InventorWerner Seiler
Life of this patent
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Abstract
The invention relates to the production of pasta, particularly pasta made of gluten-free raw materials such as flour and/or semolina based on maize, rice, millet or barley or starch, wherein the method comprises the following steps: a) preparation of a raw material-dry mixture; b) incorporation of water into the raw material dry mixture while the raw material is moved in order to obtain a dough or a moistened raw material mixture; c) incorporation of steam into the dough, during which the dough or moistened raw material mixture is moved; d) forming of the dough thus obtained in order to create defined dough objects; and e) drying of the formed dough objects in order to form pasta.
Claims38
A method for manufacturing pastas out of gluten-free raw materials, e.g., flour and/or semolina based on corn, rice, millet or barley, or out of starch, wherein the method involves the following steps:
- a) Generating a raw material dry mixture;
- b) Metering water with a temperature of 30° C. to 90° C., in particular 75° C. to 85° C. into the raw material dry mixture with this raw material in motion, thereby producing a dough or moistened raw material mixture with a water content of 20% to 60%, in particular 38% to 45%;
- c) Metering vapor with an initial vapor temperature of 100° C. to 150 C., in particular 100° C. to 120° C., into the dough with the dough or moistened raw material in motion;
- d) Molding the thusly obtained dough into defined dough structures;
- and
- e) Drying the molded dough structures into pastas, wherein the mass ratio between the metered water quantity and the metered vapor quantity ranges between 5:1 to 1:1.
A method for manufacturing pastas out of gluten-free raw materials, e.g., flour and/or semolina based on corn, rice, millet or barley, or out of starch, wherein the method involves the following steps:
- a) Generating a raw material dry mixture;
- b) Metering water with a temperature of 30° C. to 90° C., in particular 75° C. to 85° C. into the raw material dry mixture with this raw material in motion, thereby producing a dough or moistened raw material mixture with a water content of 20% to 60%, in particular 38% to 45%;
- c) Metering vapor with an initial vapor temperature of 100° C. to 150° C., in particular 100° C. to 120° C., into the dough with the dough or moistened raw material in motion;
- d) Molding the thusly obtained dough into defined dough structures;
- and
- e) Drying the molded dough structures into pastas, wherein the mass ratio between the metered water quantity and the metered vapor quantity ranges between 5:1 to 1:1.
38-41. (canceled)
Dependencies are inferred from the claim text.