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WO2008037102A2 - Procédé et dispositif de production de pâte - Google Patents

Procédé et dispositif de production de pâte Download PDF

Info

Publication number
WO2008037102A2
WO2008037102A2 PCT/CH2007/000465 CH2007000465W WO2008037102A2 WO 2008037102 A2 WO2008037102 A2 WO 2008037102A2 CH 2007000465 W CH2007000465 W CH 2007000465W WO 2008037102 A2 WO2008037102 A2 WO 2008037102A2
Authority
WO
WIPO (PCT)
Prior art keywords
zone
raw material
raw materials
particulate
mixture
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/CH2007/000465
Other languages
German (de)
English (en)
Other versions
WO2008037102A3 (fr
Inventor
Gabriel Stösser
Andreas MÜLLER
Andreas Kratzer
Thomas Lang
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Buehler AG
Original Assignee
Buehler AG
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Buehler AG filed Critical Buehler AG
Publication of WO2008037102A2 publication Critical patent/WO2008037102A2/fr
Publication of WO2008037102A3 publication Critical patent/WO2008037102A3/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C13/00—Provers, i.e. apparatus permitting dough to rise
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
    • A21C1/065—Worm or screw mixers, e.g. with consecutive mixing receptacles
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C1/00—Mixing or kneading machines for the preparation of dough
    • A21C1/10—Mixing or kneading machines for the preparation of dough with additional aerating apparatus for the manufacture of aerated doughs
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/04—Dough-extruding machines ; Hoppers with moving elements, e.g. rollers or belts as wall elements for drawing the dough
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/025—Treating dough with gases
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding

Definitions

  • the invention relates to a process for the preparation of pasta from particulate, starchy raw materials, such as e.g. Flour, haze and semolina.
  • the following steps are usually carried out in sequence: preparation of a raw material dry mixture in a dry mixing zone; Dosing water into the raw material dry mixture while agitating and kneading the raw material in a wet mixing zone to obtain a batter or a raw dough moistened; and forming the thus obtained dough into defined dough forms.
  • the invention relates to a plant for the production of pasta from particulate, starchy raw materials, in particular for carrying out the above-mentioned method.
  • a known such plant comprises the following elements: a mixing device for producing a raw material dry mix; a water metering device for metering water to the raw material dry mix; a raw material moving device for moving the raw material dry mixture and kneading the wetted raw material mixture; and a molding apparatus for forming the dough derived from the raw material mixture into defined dough formations.
  • the moving and kneading are carried out in the known methods, for example in mixing troughs or mixing kneaders.
  • the moistened particulate raw material is crumbly but isolated. The exchange of water and heat takes place predominantly via the steam present between the individual raw material crumbs.
  • energy transport heat
  • mass transport water
  • pasta In the production of pasta, one endeavors to produce pasta with the least possible expenditure of mechanical and / or thermal energy and with as little water as possible in a process that is as fast as possible.
  • the pasta thus produced should have as little cooking loss as possible during cooking.
  • the present invention surprisingly achieves this object by a process for producing pasta from starchy, particulate raw materials, which process comprises the following steps:
  • step b) a lingering of the particulate raw materials in a compacted state takes place in a retention zone or buffer zone.
  • the pinned state extends over a volume whose minimum dimension is more than 100 times a mean particle diameter of the particulate raw materials or whose minimum dimension is more than 1 cm.
  • a large part of the water transport and the heat transport within the volume of the compacted raw material aggregates over short distances and thus in a short time.
  • the particulate raw materials may rest in their compacted state in the retention zone or buffer zone during their residence, or may be transported in their compacted state in the retention zone or buffer zone during their residence, without altering the relative positions of the raw material particles relative to each other.
  • the advantageous ratios of the specific spatial distribution of the moistened raw material mixture during the entire residence time are maintained.
  • gas or vapor is added to or withdrawn from the particulate raw materials in a compacted state in the residence zone. This allows the water balance to be corrected.
  • energy is supplied or withdrawn from the particulate raw materials in a compacted state in the residence zone.
  • the energy balance can be corrected.
  • the movement of the raw material dry mixture in step b) takes place in a mixing kneader, in particular in a twin-screw extruder, while the molding of the particulate raw material mixture in step c) preferably takes place by means of a press, in particular in a single-screw extruder.
  • the shaped cohesive structures or dough forms are dried to form pasta Care should be taken that the conveyance of the cohesive structures through the dwell zone is gentle. In particular, more than half of the mechanical energy input is used in the dwell zone to convey the cohesive structures and less than half of the mechanical energy input is used to deform in the dough.
  • the raw material dry mixture is separated in its passage from the wet mixing zone of step b) in the dwell zone between step b) and c) to separate material streams. Care should again be taken to ensure that the conveying of the material through the dwell zone takes place gently.
  • more than half of the mechanical energy input is used in the residence zone to transport the particulate raw materials and less than half of the mechanical energy input is used to deform in the particulate raw materials.
  • the residence time of the particulate raw materials in the residence zone is a maximum of 3 minutes. This is sufficient for most diffusion processes.
  • the plant according to the invention for the production of pasta from starchy, particulate raw materials and in particular for carrying out a process according to one of the preceding paragraphs, comprises:
  • a water metering device for metering in water and wetting the raw material dry mixture
  • a raw material moving device for moving the raw material dry mixture and the wet raw material mixture
  • the plant has a dwell zone between the raw material moving device and the former.
  • the dwell zone is connected via lines to a gas source and / or to a gas bank. This allows the humidified raw material to be gassed and / or degassed.
  • the dwell zone is connected to an energy source and / or an energy sink.
  • the moistened raw material energy can be supplied or removed from it.
  • a material-separating device in particular a rotor blade, is arranged at the entrance to the dwell zone.
  • the separate aggregates of moistened raw material mentioned above can be formed from a continuous material strand.
  • the residence zone is a hermetic chamber, wherein the chamber walls are preferably tempered.
  • the residence zone contains revolving conveyor elements with little heavy action, in particular paddle, blades or blades.
  • the raw material moving device may comprise rotating conveying elements with shearing action, in particular screw elements, kneading blocks or peristaltic elements.
  • the molding device is followed by a dryer.
  • a sealing zone is arranged in the transition region from the raw material moving device to the hermetic chamber of the dwell zone.
  • the sealing zone is preferably formed by a constriction between the conveying elements and the wall of the raw material moving device and / or formed by backward conveying elements in the raw material moving device. These measures make it possible to use the dough as a sealing element.
  • a stuffing screw and / or a cell wheel sluice is arranged in the transition region from the hermetic chamber of the dwell zone to the molding device.
  • the material stream may be split prior to step c) into a plurality of parallel material substreams which are then pinched by a plurality of parallel connected presses, in particular a plurality of parallel single-screw extruders, and e.g. can be formed into shaped cohesive shapes by suitable nozzles and cutters.
  • a plurality of parallel connected presses in particular a plurality of parallel single-screw extruders
  • the parallel partial streams of cohesive compacted dough formations can be brought together again.

Landscapes

  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Manufacturing & Machinery (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Noodles (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

L'invention concerne un procédé de production de pâte à base de matières premières particulaires contenant de la levure, ce procédé comprenant les étapes suivantes: a) faire un mélange sec de matières premières dans une zone de mélange sec; b) ajouter de l'eau au mélange sec de matières premières, le mélange sec de matières premières étant mû et humidifié dans une zone de mélange humide, de manière à obtenir un mélange humide de matières premières; c) transformer le mélange ainsi obtenu en structures définies compactes et homogènes. Entre les étapes b) et c) les matières premières particulaires sont mises à reposer à l'état compacté dans une zone de repos ou zone tampon.
PCT/CH2007/000465 2006-09-29 2007-09-24 Procédé et dispositif de production de pâte Ceased WO2008037102A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102006046635.7 2006-09-29
DE102006046635A DE102006046635A1 (de) 2006-09-29 2006-09-29 Verfahren und Vorrichtung zur Herstellung von Teigwaren

Publications (2)

Publication Number Publication Date
WO2008037102A2 true WO2008037102A2 (fr) 2008-04-03
WO2008037102A3 WO2008037102A3 (fr) 2008-05-22

Family

ID=39111472

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CH2007/000465 Ceased WO2008037102A2 (fr) 2006-09-29 2007-09-24 Procédé et dispositif de production de pâte

Country Status (2)

Country Link
DE (1) DE102006046635A1 (fr)
WO (1) WO2008037102A2 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010046451A3 (fr) * 2008-10-22 2010-12-09 Bühler AG Procédé et dispositif de fabrication de pâte

Family Cites Families (19)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1816908A (en) * 1929-04-17 1931-08-04 Minnie L Kuntz Dough raiser
CH157928A (fr) * 1931-09-01 1932-10-31 Pfitzinger Walter Appareil pour faire lever une pâte.
US2308591A (en) * 1939-09-16 1943-01-19 Read Machinery Co Inc Conveyer
GB586579A (en) * 1944-08-09 1947-03-24 T & T Vicars Ltd Improvements in the manufacture and treatment of dough
DE968181C (de) * 1952-09-13 1958-01-23 Baker Process Company Verfahren und Maschine zum Herstellen von Brotteig
DE1010471B (de) * 1953-06-10 1957-06-19 Hans Strahmann Verfahren und Anlage zur kontinuierlichen, vollautomatischen Natur-Sauerteig-Herstellung
DE1018814B (de) * 1954-03-20 1957-11-07 Buehler Ag Geb Verfahren und Einrichtung zur Herstellung von Teigwaren
US3424590A (en) * 1966-02-28 1969-01-28 Peter J Booras Breadmaking process
US3601064A (en) * 1969-05-15 1971-08-24 Baker Research Dev Services In Method of preparing dough
US4126706A (en) * 1976-08-30 1978-11-21 Frito-Lay, Inc. Process for forming dough ribbon
US4373892A (en) * 1982-01-11 1983-02-15 Joseph Nordmann Apparatus for preparing bread dough
AU8118882A (en) * 1982-03-09 1983-09-15 Degema Pty. Ltd. Forming of shaped articles of dough
CH677309A5 (fr) * 1987-11-27 1991-05-15 Buehler Ag
IT1281436B1 (it) * 1995-10-20 1998-02-18 Pavan Mapimpianti Spa Procedimento per la produzione di pasta alimentare e relativo dispositivo
JP3016247B2 (ja) * 1996-12-09 2000-03-06 レオン自動機株式会社 パンの製造方法
DE59800008D1 (de) * 1998-04-16 1999-08-12 Lihotzky Vaupel Wolfram Verfahren und Vorrichtung zur Herstellung von Teigprodukten
FR2783403B1 (fr) * 1998-09-21 2000-11-03 Groupe Danone Sa Procede de fabrication d'une bande de pate crue petrie et extrudee
JP2000287607A (ja) * 1999-04-05 2000-10-17 Takaki Beekarii:Kk 冷凍パン生地の製造方法
FR2819379A1 (fr) * 2001-01-12 2002-07-19 Edgard Albert Poulain Machine de fabrication automatique de pate fine alimentaire

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2010046451A3 (fr) * 2008-10-22 2010-12-09 Bühler AG Procédé et dispositif de fabrication de pâte

Also Published As

Publication number Publication date
WO2008037102A3 (fr) 2008-05-22
DE102006046635A1 (de) 2008-04-03

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