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WO2008101559A1 - Procédé et système de préparation en continu de pâtes de cuisson pour la confection de produits levés et/ou de pâtes alimentaires - Google Patents

Procédé et système de préparation en continu de pâtes de cuisson pour la confection de produits levés et/ou de pâtes alimentaires Download PDF

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Publication number
WO2008101559A1
WO2008101559A1 PCT/EP2007/063784 EP2007063784W WO2008101559A1 WO 2008101559 A1 WO2008101559 A1 WO 2008101559A1 EP 2007063784 W EP2007063784 W EP 2007063784W WO 2008101559 A1 WO2008101559 A1 WO 2008101559A1
Authority
WO
WIPO (PCT)
Prior art keywords
mixing
food materials
kneader
mix
inlet
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/EP2007/063784
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English (en)
Inventor
Fernanda Rosati
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.)
Individual
Original Assignee
Individual
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Filing date
Publication date
Application filed by Individual filed Critical Individual
Publication of WO2008101559A1 publication Critical patent/WO2008101559A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • 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
    • A21C1/003—Plant; Systems, i.e. flow charts or diagrams
    • 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
    • A21C1/006—Methods
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F33/00—Other mixers; Mixing plants; Combinations of mixers
    • B01F33/80—Mixing plants; Combinations of mixers
    • B01F33/82—Combinations of dissimilar mixers
    • B01F33/821—Combinations of dissimilar mixers with consecutive receptacles
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/05—Stirrers
    • B01F27/11—Stirrers characterised by the configuration of the stirrers
    • B01F27/112—Stirrers characterised by the configuration of the stirrers with arms, paddles, vanes or blades
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/05—Stirrers
    • B01F27/11—Stirrers characterised by the configuration of the stirrers
    • B01F27/114—Helically shaped stirrers, i.e. stirrers comprising a helically shaped band or helically shaped band sections
    • B01F27/1143—Helically shaped stirrers, i.e. stirrers comprising a helically shaped band or helically shaped band sections screw-shaped, e.g. worms

Definitions

  • TITLE PROCESS AND SYSTEM FOR CONTINUOUS PREPARATION OF FOOD DOUGHS TO PRODUCE LEAVENED PRODUCTS AND/OR PASTA
  • the present invention relates to a process and a system for continuous production of food doughs, to produce either leavened products for the bread making and bakery industry, or fresh and dry pasta, providing in little time a dough having a homogeneous and adequately developed gluten structure, ready for the subsequent molding and/or processing steps.
  • the dough mass should be perfectly homogenized, by adequately mixing and hydrating the components; also, during kneading, gluten should develop an adequate protein structure for the dough to achieve optimal rheological properties , allowing it to withstand the stresses caused by the passage of the dough through various equipment, such as for dividing, rounding, exclusion, lamination and other similar processing steps.
  • gluten should develop a structure allowing gas retention during leavening and imparting particular mechanical properties for the subsequent steps of lamination and molding of various shapes of plain or stuffed pasta, or anyway such a structure as to allow subsequent dough processing without applying excessive pressures thereon, which would affect or considerably reduce the useful life of a dough.
  • gluten has a quite complex protein structure, which has not been fully understood; however, such structure is known to influence most of the rheological properties and the physical characteristics of the dough.
  • the object of the present invention is to improve this technology by a process and a system for continuous preparation of doughs from a powdery food material, such as flour and/or semolina, by utilizing an adequate preliminary mixing and hydration action, followed by a suitable mechanical kneading step, in a continuous process.
  • a powdery food material such as flour and/or semolina
  • the invention provides a process for continuous preparation of food doughs to produce either leavened products or pasta, in which metered amounts of powdery flour and/or semolina-based materials, water, additives and/or other ingredients, if any, are mixed and kneaded to cause development of a gluten having a homogeneous protein structure, characterized by the step of: feeding such metered amounts of food materials and water into a continuous mixer defining a linear path; causing hydration of the food material and carrying out a pre-mixing step by submitting said food materials and the hydration water to a centrifugal mixing action, as they are freely fed along said linear path until a mass of pre-mixed material is obtained; feeding the pre-mix into a continuous screw kneader; and causing gluten development in the pre-mix by submitting it to a mechanical kneading action in said screw kneader, while exerting a maximum kneading pressure of 8 ⁇ 10 bar or
  • the invention relates to a system for continuous preparation of food doughs using the process as defined in claim 1, wherein the powdery food materials and the hydration water are fed into a pre-mixing unit and subsequently into a kneading unit, characterized in that it comprises : a centrifugal unit for pre-mixing and hydrating the food materials , comprising a cylindrical mixing chamber having radially spaced inlets for food materials and hydration water at one end, and an outlet for the pre-mixed material at one end away from the former; the pre-mixing unit having an impeller with radial blades of such a shape and orientation as to provide centrifugal mixing of the food materials and the hydration water as well as free feed of the pre-mix; and a screw-type kneader unit designed to receive the pre-mixed material directly from the pre-mixing and hydrating unit; the screw kneader being further designed to provide a mechanical kneading action adapted to
  • the inlet for the powdery food materials is oriented axially with respect to the mixing chamber whereas the hydration water inlet is in a radially external position, near the peripheral surface of the cylindrical mixing chamber.
  • Figure 1 is a schematic view of a system for continuous preparation of food doughs according to a first embodiment of the invention
  • Figure 2 shows a second embodiment of the system of the invention
  • Figure 3 shows an illustrative flow chart of the operation of the system of Figures 1 and 2, according to the process of the invention.
  • a cereal milling process provides flour or semolina and more generally a powdery food material of a well-defined particle size; during the milling step, the bonds that normally exist between particles are destroyed. Therefore, in a subsequent kneading step for production of leavened products and/or pasta, new bonds are formed, which tend to promote gluten development adapted to provide the desired processability of the final food product during cooking.
  • Our tests have shown that the conditions of mixing and hydration of the powdery food material have a considerable effect on the sulphydric concentration of thiol groups , as well as on the deformability modulus of the dough as resting time progresses.
  • the invention is directed to a process and a system having such characteristics as to increase the formation of thiol groups for gluten development and to decrease the deformability modulus of the dough in comparatively shorter times than with conventional processes and systems.
  • the system comprises a first unit for pre-mixing and hydrating the powdery food material, generally designated by numeral 10, and a second kneading unit which receives the pre-mixed material simply falling from the pre-mixing and hydration unit 10.
  • the pre-mixing unit has a cylindrical chamber 12 horizontally extending along a longitudinal axis between an upstream end inlet for the food materials to be mixed and hydrated and a downstream end outlet, away from the former, for the pre-mixed food material.
  • the mixing chamber 12 extends on the upstream side by a smaller diameter portion 13 thereof having a side inlet 14 for the powdery food material, additives and/or other materials to be mixed;
  • a duct for supplying hydration water, possibly added with other substances is designated with numeral 15, and a side outlet for the pre-mixed food material is designated with numeral 16, the latter being downwardly oriented and communicating with a side inlet 23 of the underlying kneading unit 11.
  • the mixing chamber 12 contains a centrifugal blade impeller, substantially formed of a plurality of radially extending flat blades 17, which are shaped and oriented in such a manner as to generate a centrifugal mixing and hydrating action, substantially under no pressure, whereas the pre-mixed material is freely fed towards the outlet 16 until it falls into the underlying kneader 11.
  • the blades 17 of the impeller are attached to a central shaft 18 which extends rearwards beyond the mixing chamber 12 through a chamber 19 in which the powdery food material is axially fed into the mixing chamber 12.
  • the feeding chamber 19 contains a rotating screw feeder 20 integral with the shaft 18; the latter is further connected to a gearmotor or a driving motor 21, as shown.
  • the powdery food material is thus axially fed into the mixing chamber 12, at the central axis of the pre- mixing unit 10, which is defined by the drive shaft 18 of the blade impeller.
  • hydration water is fed through the duct 15 always in a direction parallel to the axis of the chamber 12 at an injection point 15' which is radially spaced from the inlet for the powdery food material, in the proximity of the peripheral wall of the mixing chamber 12.
  • Axial feed of the powdery food material and water for forming the pre-mix, in combination with the centrifugal mixing action of the radial blade impeller, substantially under no pressure, allows quick and effective hydration and provides a soft pre-mix in which new bonds begin to form, which will later promote fast development of the protein structure in the kneader 11.
  • the continuous screw- type kneader 11 is designed to generate a low-pressure mechanical kneading action, to promote gluten development in a relatively short time while preventing the pre-formed or forming bonds from being broken.
  • the kneader 1 is of the type having two or more screws ; it comprises a cylindrical chamber 22 having a first side inlet 23 for the pre-mix which flows directly out of the opening 16 of the mixing unit 10 and an axial outlet 24 for the final dough.
  • a first kneading screw 25 and at least one second kneading screw 26 rotate in the chamber 22 of the kneader and are connected to the same gearmotor 27 or to separate driving motors which ensure counter-rotation thereof.
  • the kneader screws 25 and 26 extend in close, parallel directions within the chamber 22 and are driven into rotation to exert a mechanical kneading action under a progressively increasing pressure, to a predetermined maximum value at the outlet 24 which is relatively low, e.g. 8 ⁇ 10 bar or less, preferably of 5 bar or less.
  • the screws 25 and 26 of the kneader 11 may be of any type and have any profile adapted to generate low pressures and an effective kneading action; for instance, they may be in a mirror arrangement and have a constant pitch or a varying pitch to progressively increase the pressure on the dough before ejection thereof; in this regard, an optimal thread pitch reduction was found to be 1 ⁇ 2 , or approximately so .
  • screws having a maximum constant thread diameter of 80 mm to 200 mm may have a thread pitch varying from 90 mm at the pre-mix inlet 23 to 45 mm at the outlet 24.
  • Figure 1 the two units 10 and 11 are axially aligned.
  • Figure 2 shows, still by way of example, a different arrangement, in which the pre-mixer 10 is orthogonal to the kneader 11, the two units of Figure 2 being identical to those of Figure 1 in all other respects; therefore, Figure 2 uses the same reference numerals as Figure 1, to designate similar or equivalent parts .
  • the screws 25 and 26 extend beyond the pre-mix inlet 23 towards a second side inlet 28 upstream from the former, for possible addition of other food materials that do not require any further hydration, such as food dough scraps.
  • Figure 3 shows a flow chart indicating the main steps of the process to be carried out with the system of Figure 1.
  • the powdery food material and the mix hydrating water are fed axially and continuously from the upstream end of the chamber 12 of the mixing unit 10 (Steps Sl and S2) .
  • Step 3 a centrifugal mixing step is carried out by the blade impeller 17, which progressively continues all along the linear path of the chamber 12 , and during which the powdery food material is fully homogeneously hydrated and a pre-mix is formed (Step S4) substantially under no pressure.
  • the pre-mix so formed falls through the outlet of the mixer, into the entry hopper 23 of the underlying kneader 11 (Step S5) , in which it is submitted to mechanical kneading action with gluten formation (Step S6) , whereas the dough being formed is progressively fed towards the outlet 24 under a progressively increasing pressure, to a maximum value that is relatively low, and considerably lower than the pressure exerted by conventional screw kneaders .
  • Table I shows the average values with respective standard deviations of sulphydryl group concentration ( ⁇ M) with the increase of the resting time , in minutes .
  • Table II shows the average values with respective standard deviations of deformability modulus (in N/mm) with the increase of the resting time, in minutes .
  • Table II further shows that doughs tends to become tougher as resting times increase, due to gluten development occurring with no further energy supply (Column A) .
  • Column B shows that, as resting time increases, in combination with an increase of the time during which the mechanical action is applied to the dough, the deformability modulus further decreases , thereby providing the additional advantage to require a lower force to obtain the same deformation.
  • Figures 1 and 2 show another feature of the invention.
  • the pre-mixer 10 is shown to be very close to the kneader 11; thus, the outlet 16 of the pre-mixer 10 opens directly into the inlet 23 of the kneader 11 thereby preventing the dough from forming bridges or stagnations as it passes therethrough .

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Botany (AREA)
  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Noodles (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

Procédé et système de préparation en continu de pâtes de cuisson pour la confection de produits levés et/ou de pâtes alimentaires. Des quantités déterminées de farine et/ou de semoule, d'eau et autres additifs et/ou ingrédients sont introduites axialement dans un pré-malaxeur à pales du type centrifuge, dans selon un trajet linéaire hors toute pression, et sont hydratées pour former un pré-mélange. Ce pré-mélange est introduit dans un mélangeur à vis (1) et soumis à un pétrissage mécanique provoquant un développement rapide du gluten, cependant que la pâte est soumise à une pression maximum de 8-10 bar ou moins, de préférence de 5 bas ou moins.
PCT/EP2007/063784 2007-02-19 2007-12-12 Procédé et système de préparation en continu de pâtes de cuisson pour la confection de produits levés et/ou de pâtes alimentaires Ceased WO2008101559A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
IT000314A ITMI20070314A1 (it) 2007-02-19 2007-02-19 Procedimento e impianto per la preparazione in continuo di impasti alimentari per la produzione di prodotti lievitati e-o di pasta
ITMI2007A000314 2007-02-19

Publications (1)

Publication Number Publication Date
WO2008101559A1 true WO2008101559A1 (fr) 2008-08-28

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Family Applications (1)

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PCT/EP2007/063784 Ceased WO2008101559A1 (fr) 2007-02-19 2007-12-12 Procédé et système de préparation en continu de pâtes de cuisson pour la confection de produits levés et/ou de pâtes alimentaires

Country Status (2)

Country Link
IT (1) ITMI20070314A1 (fr)
WO (1) WO2008101559A1 (fr)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2572584B1 (fr) * 2011-09-23 2016-03-02 VEMAG Maschinenbau GmbH Dispositif et procédé de traitement d'un aliment, notamment de traitement de la pâte
JP2016042797A (ja) * 2014-08-20 2016-04-04 不二精機株式会社 食品用真空押出成型装置
CN105602334A (zh) * 2015-12-30 2016-05-25 广西远大玻璃节能科技股份有限公司 一种钢化玻璃脱墨剂及其制备工艺
FR3129062A1 (fr) 2021-11-18 2023-05-19 Cérélia Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3813082A (en) * 1971-11-18 1974-05-28 Buehler Ag Geb Combined mixer, kneader and presser particularly for food processing
JPS6016562A (ja) * 1983-07-08 1985-01-28 Hiroyuki Yamato 小麦粉を主とした生地の製造法
CH673617A5 (en) * 1983-01-19 1990-03-30 List Ag Continuous mixing kneader - with stirrer discharging into twin screw extruder
EP0501157A1 (fr) * 1991-02-27 1992-09-02 BARILLA G. e R. F.lli - Società per Azioni Un appareil pour fabriquer des pâtes alimentaires extrudées sous conditions contrôlées de la pâte
EP1693103A2 (fr) * 2005-02-16 2006-08-23 Fava S.p.A. Mélangeur d'homogénéisation
FR2883704A1 (fr) * 2005-04-05 2006-10-06 Vmi Sa Dispositif de melange en continu d'une pate alimentaire comprenant deux types d'outils de melange superposes et evacuation laterale

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3813082A (en) * 1971-11-18 1974-05-28 Buehler Ag Geb Combined mixer, kneader and presser particularly for food processing
CH673617A5 (en) * 1983-01-19 1990-03-30 List Ag Continuous mixing kneader - with stirrer discharging into twin screw extruder
JPS6016562A (ja) * 1983-07-08 1985-01-28 Hiroyuki Yamato 小麦粉を主とした生地の製造法
EP0501157A1 (fr) * 1991-02-27 1992-09-02 BARILLA G. e R. F.lli - Società per Azioni Un appareil pour fabriquer des pâtes alimentaires extrudées sous conditions contrôlées de la pâte
EP1693103A2 (fr) * 2005-02-16 2006-08-23 Fava S.p.A. Mélangeur d'homogénéisation
FR2883704A1 (fr) * 2005-04-05 2006-10-06 Vmi Sa Dispositif de melange en continu d'une pate alimentaire comprenant deux types d'outils de melange superposes et evacuation laterale

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2572584B1 (fr) * 2011-09-23 2016-03-02 VEMAG Maschinenbau GmbH Dispositif et procédé de traitement d'un aliment, notamment de traitement de la pâte
US10798948B2 (en) 2011-09-23 2020-10-13 Vemag Maschinenbau Gmbh Apparatus for and method of processing a foodstuff
JP2016042797A (ja) * 2014-08-20 2016-04-04 不二精機株式会社 食品用真空押出成型装置
CN105602334A (zh) * 2015-12-30 2016-05-25 广西远大玻璃节能科技股份有限公司 一种钢化玻璃脱墨剂及其制备工艺
FR3129062A1 (fr) 2021-11-18 2023-05-19 Cérélia Procédé de préparation d’une pâte à pizza fraîche pour utilisation différée

Also Published As

Publication number Publication date
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