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WO2010046451A2 - Procédé et dispositif de fabrication de pâte - Google Patents

Procédé et dispositif de fabrication de pâte Download PDF

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Publication number
WO2010046451A2
WO2010046451A2 PCT/EP2009/063925 EP2009063925W WO2010046451A2 WO 2010046451 A2 WO2010046451 A2 WO 2010046451A2 EP 2009063925 W EP2009063925 W EP 2009063925W WO 2010046451 A2 WO2010046451 A2 WO 2010046451A2
Authority
WO
WIPO (PCT)
Prior art keywords
dough
press
raw
preparation machine
pasta
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/EP2009/063925
Other languages
German (de)
English (en)
Other versions
WO2010046451A3 (fr
Inventor
Werner Seiler
Oliver MÜLLER
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 WO2010046451A2 publication Critical patent/WO2010046451A2/fr
Publication of WO2010046451A3 publication Critical patent/WO2010046451A3/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
    • A21C1/08—Mixing or kneading machines for the preparation of dough with rollers
    • A21C1/083—Mixing or kneading machines for the preparation of dough with rollers by calendering, i.e. working between rollers
    • 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
    • A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
    • 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
    • A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
    • A21C1/142—Feeding mechanisms, e.g. skip lifting mechanisms
    • A21C1/1425—Feeding mechanisms, e.g. skip lifting mechanisms for feeding in measured doses
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A21C11/20—Extruding machines with worms
    • 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
    • A21C3/02—Dough-sheeters; Rolling-machines; Rolling-pins
    • 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
    • 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

Definitions

  • the invention relates to a method and a device and to the use of the device for producing pasta, in particular from starch and gluten-containing raw materials such as flour, semolina and / or vapor.
  • a raw dough is prepared, which consists of the raw materials flour, semolina and / or vapor and various additives in liquid form or powders.
  • the shaping of the raw dough takes place mainly by an extrusion process in which the viscous dough is heated at high pressures of e.g. 80 to 120 bar pressed by a die and cut to the desired length.
  • the classical binding is the so-called protein scaffold.
  • the protein scaffold is the crosslinking of the wheat gluten (glutenin and gliadin), which hold together the starch present in crystalline form.
  • the protein backbone can be changed and rebuilt as often as necessary, as long as enough water is present and a temperature range is not exceeded at which the protein coagulates. This temperature limit is 60 to 80 0 C. If the raw dough reaches this area during dough production, then only an insufficient protein scaffold is formed. However, this is detrimental to the shape and product quality of the pasta.
  • a process for the production of pasta is known from the European patent EP 0 426 766 B2, in which a mixing kneader with an adjoining dough preparation machine (Teigauswalzmaschine) with two pairs of rolls and at least one Kalibrierwalzenschreib is disclosed.
  • the raw materials are fed via a Gutzu 1500ö réelle in the mixing kneader.
  • the liquid components e.g. Water or ice cream, are also inserted near the Gutzu thoroughlyö réelle through a connection. Both the Gutzu finallyö réelle and the connection are arranged in the region of a pair formed as auger pair screw.
  • the worms of the pair of screws are alternately provided with a set of kneading screws and corresponding to a set of shear elements, which are keyed against rotation on the waves formed as a splined shaft.
  • the raw dough is forcibly driven by the screws through the housing of the mixing kneader.
  • the raw dough passes through the pair of shearing elements of the shafts, wherein the shearing elements, for example, each consist of three polygonal disks and in the same direction rotating cut the entire housing cross-section of the mixing mixer.
  • the repetition of the polygonal disks and their unique transverse movements result in a consistent cutting and dismembering effect for the raw dough moved primarily by the screws in the direction of the shaft axis.
  • the worms formed on the shafts have ejection screw areas which eject the dough from the mixing kneader.
  • the raw dough conveyed out of the mixing kneader is fed directly to a pre-calibrating roller pair of a dough preparation machine (dough rolling machine) and formed into a dough band.
  • the band formed is fed to at least one further pair of calibrating rollers in order to reduce the band to that required for the end product. demanded to form thickness (between 0.80 mm and 1.20 mm).
  • the dough band is brought by a slitter and by a cross cutter into desired Teigplattenformen which are brought without any pressing process in the form of lasagne, angular spaghetti or long noodles and in a subsequent drying process to a storable water content.
  • Ravioli, tortellini and stuffed products can also be made with these rolled dough bands.
  • Granules with a particle size of less than or equal to 0.500 mm can be processed with the aforementioned mixing kneader system.
  • a particle size ensures sufficient cooking quality, good surface fineness and a reduction in the white spots due to floury grains in durum wheat.
  • processing of fine flours e.g., white flour
  • the dough sheet leaves the last pair of rollers of the dough preparation machine (dough rolling plant) with a thickness of 0.80 mm to 1.20 mm.
  • the aforementioned mixing kneader technique is used for the production of long products, in particular lasagne plates.
  • the rolled, flat products have hitherto been made without the application of negative pressure, since it is not possible to create a vacuum-tight device in this structure and method, and furthermore to provide the performance expected by the market.
  • Rolled goods are similar to traditional pasta with an inhomogeneous dough structure with air pockets, a rough surface and a white, light color aspect.
  • a working shaft extends with positive-conveying elements in the form of screw conveyors along the conveying direction.
  • the formation of the protein scaffold in the raw dough is improved.
  • the raw dough is pressed by cavity narrowing.
  • the dough acts as a seal and contributes to the maintenance of a vacuum in a degassing area between the mixing kneader and the single-screw extruder.
  • a shaping unit e.g. a Teigwarendüse, through which the raw dough is pressed through for shaping.
  • a) production or provision of a raw dough in particular a raw dough containing starch and klebereiweiss terme raw materials, in particular flour, semolina and / or haze
  • the method can be carried out using a metering device, a mixer, a dough preparation machine with one or more roller pairs and / or a dough press.
  • step d) is generally understood to mean the shaping and compression of the dough strip, in particular by means of an extrusion screw.
  • dough preparation machine (dough rolling machine) according to EP 0 426 766 B2 described in detail is designed with at least two pairs of rolls for the production of thin pasta plates with a thickness of about 0.80 mm to 1.40 mm, by the movements of Rolls are then cut and then cut into the appropriate formats and transferred to a drying process. Therefore, there has been no need to destroy a dough sheet again by pressing and in particular to feed a dough press.
  • a dough press also described above can be fed in some cases only raw materials with a particle size up to 0.425 mm. Coarser grit particles are not always optimally wetted therein, so that occasionally these products made with coarse grit particles in the dough press do not meet the quality requirements of the market.
  • step a) at least one of the following steps:
  • Eisuppe in the mixer; a.iv) wetting the raw material mixture with the liquid, in particular within a wetting section (6) of the mixer; a.v) mixing and optionally wetting the raw material mixture to a raw dough, especially within the mixer
  • step d At least one of the following steps is carried out:
  • the raw materials in particular flour, semolina and / or vapor, are first mixed with one another and metered, for example, via a metering device into a raw material supply section of the mixer. Then liquid, in particular water or ice soup, is metered into the mixer.
  • the raw material mixture is wetted with the liquid within a wetting section of the mixer, and then the raw material mixture within the mixer is mixed into a wet dough granule and wetted.
  • the raw dough is transferred from the mixer to a dough making machine ("gramola") comprising at least one, preferably at least two pairs of rolls
  • a dough making machine comprising at least one, preferably at least two pairs of rolls
  • the dough is degassed in a degassing section, then pressure is built up inside the dough press and the dough is compressed, then pressed and formed, and then the formed pasta is dried.
  • the amount of white spots due to the floury grains in the durum wheat can be reduced. This is also possible with the use of coarse semolina with a particle size, in particular up to and including about 0.630 mm.
  • the residence times in this gentle and cool Teigrungslui can be adjusted according to the raw materials in the range of 1 min to 20 min.
  • the products gain an improved surface fineness.
  • the products formed by the dough press fulfill after Drying process the visual requirements of the market. Due to the special process control, the device for carrying out the method according to the invention achieves an increased output rate with a constant quality standard of the end product. Furthermore, the inventive method also allows easy processing of leftover doughs, as they are optimally prepared by the dough preparation machine and can be formed in the dough press without loss of quality to final products. With the integrated dough processing technology, traditional durum grits can be processed into improved pasta such as spaghetti. These meet the requirements for cooking quality and surface fineness and have a reduced number of white dots. Fine flours, such as white flour, also provide good end products with the new process.
  • a particularly advantageous development of the inventive method provides that the raw dough kneaded in step b.ii) is pressed directly after a last kneading roller pair of the dough preparation machine, in particular fed directly into the press screw of the dough press, thus preventing a long residence time within a mixing trough , Due to the short residence time, the raw dough can be processed faster, which increases the quality of the final product.
  • the dough thickness of the raw dough may be between 5 mm and 100 mm, preferably between 8 mm and 50 mm, after the last kneading roller pair of the dough preparation machine.
  • the residence time of the dough in a device according to the invention which consists of a metering device, a mixer and in particular a high-speed mixer, a dough preparation machine with at least one, preferably at least two roller pairs and a dough press, can be between 3 minutes and 20 minutes, preferably between 5 minutes and 10 min.
  • a negative pressure can prevail in a dough transfer zone between the dough preparation machine and the dough press as well as the raw dough therein.
  • the degassing of the raw dough has already known in practice advantages in terms of product quality.
  • a negative pressure during the manufacturing process from the metering to the pressing of the pasta in the metering device, the mixer, the Teigrungsmaschine and the dough press prevail, thus ensuring a vacuum throughout the device to maintain the degassing of the raw dough and a final product with produce outstanding quality characteristics.
  • the dough transfer can be done from an upstream device to a downstream device in the vertical and / or horizontal direction.
  • the process is on too various systems can be used, which may also have a flexible structure.
  • raw materials are used for the process according to the invention which contain particles having a particle size in the range from 0.425 mm to 0.630 mm, preferably in the range from 0.500 mm to 0.630 mm, particularly preferably in the range from 0.520 mm to 0.630 mm.
  • the raw materials can also contain flours, ie particles with particle sizes of less than 0.125 mm.
  • the coarse pasta grits can now be pre-processed in a dough preparation machine, i. be mixed and kneaded and formed in a dough press to high quality pasta, which could previously be used only with particle sizes up to 0.350 mm for long goods and up to 0.425 mm for suitcaserdashery.
  • spaghetti In the production of long goods, such as spaghetti, may be an undesirable wet rework itself incurred. These are spaghetti sections that are created when calibrating the lengths of the suspended, moist spaghetti to the desired mass.
  • the invention allows to recycle up to 100% of this wet rework. This results in special cost advantages in pasta production and a minimum of dough waste.
  • a resulting wet rework of at least 50%, preferably at least 80%, particularly preferably at least 90% can be used. It is particularly advantageous if the drying process of the pasta takes place in a temperature range between 55 ° C. and 100 ° C., in particular in a pasta dryer. With the chosen drying parameters, the pasta qualities can be trimmed to the final product qualities.
  • Cooked pasta is a guarantee of high quality.
  • the foundations for this are laid in the dough preparation process of the new process and in the subsequent pressing.
  • the invention also encompasses an apparatus for producing pasta, in particular from starch and gluten-containing raw materials such as flour, semolina and / or vapor.
  • the device may in particular be designed for production in a method as described above.
  • the device is characterized in that it has at least one metering device, at least one mixer, in particular a high-speed mixer, and at least one dough preparation machine with at least one, preferably at least two pairs of rollers and a dough press, wherein the dough press can be arranged downstream of the dough preparation machine or can be arranged.
  • the raw dough already processed in the dough preparation machine can be transferred to a dough press and then deformed, with this arrangement resulting in particular advantages in the quality of the end products.
  • the raw dough can be degassed.
  • the dough press is placed directly after the dough preparation machine, a residence time in the mixing troughs can be prevented, whereby the dough can be processed faster and thus increases the product quality.
  • a dough transfer zone between the dough preparation machine and the dough press is arranged to provide a To ensure rapid transfer of the dough from the dough preparation machine to the dough press, without causing large raw dough loss at this interface.
  • the dough press with the press screw may have a feed zone, which is formed as a longitudinal gap with a length between 100 mm and 1000 mm.
  • the length of the longitudinal gap can be variable. This allows the Teigspaltdicke be set arbitrarily depending on the requirements of the raw materials to be processed. Thus, the kneading energy and the performance of the dough press and the homogeneity of the dough obtained can be adjusted.
  • the longitudinal gap in the feed zone of the dough press may have a height between 5 mm and 100 mm, preferably between 20 mm and 50 mm.
  • the press screw of the dough press in the feed zone has a greater slope than in a subsequent compression zone.
  • a large raw dough volume can reach the feed zone of the dough press and a predetermined pressure can be built up to the forming station, in which the raw dough is shaped, for example, in step c.iii) of the method described above.
  • the press screw may be formed in the region of the feed zone with cutting edges, so as to crush the filled dough from the dough preparation machine in the dough dough.
  • the dough preparation machine is arranged to be arbitrarily movable in the device for producing pasta. This makes it possible to move the dough preparation machine during adjustment measures and for thorough cleaning and specifically to make the required places freely accessible.
  • the dough preparation machine and / or the dough press can be equipped with a wet cleaning system, in particular a clean-in-place (CIP) system, in order to enable easy, fast and thorough cleaning of the device for producing pasta.
  • CIP clean-in-place
  • the apparatus comprises a dough comminution unit which is arranged between the dough preparation machine and the dough press.
  • a dough shredding unit With such a dough shredding unit, the dough strip led out of the dough preparation machine can be comminuted, in order subsequently to feed the shredded product thus produced to the dough press.
  • a further aspect of the invention relates to a use of a device as described above for the production of pasta in a pasta line for the production of pasta, in particular suitcaserdashery and / or long products, in particular in a method as described above.
  • Figure 1 is a schematic representation of a first inventive device with a feed of the raw dough from the dough preparation machine in the dough press using a feed screw;
  • Figure 2 is a schematic representation of a second device according to the invention, wherein the raw dough is fed directly from the dough preparation machine in the dough press;
  • FIG. 3 is a schematic representation of a third inventive device for the inventive method, wherein a separate design of dough preparation machine and dough press is shown. Identical components are denoted by the same reference numerals throughout the drawings.
  • FIG. 1 shows a first embodiment of the device 17 according to the invention, which can be used to carry out the method according to the invention.
  • the device represents a dough processing line (or synonym: dough preparation line), at the initial position of a metering device 1 is provided, in which the raw materials such as flour, semolina and / or vapor, are filled.
  • the raw material dosage is controlled and regulated gravimetrically.
  • the raw materials supplied can have particle sizes of up to 0.630 mm.
  • the raw materials then pass via a raw material supply section 5 into a high-speed mixer 2 in which the water is added centrally via a rotor shaft.
  • the water is sprayed with two distributing nozzles in a wetting section 6 of the high-speed mixer 2 rotating into the metered, dry raw materials and homogeneously mixed.
  • a first agglomeration (or synonym: dough formation) takes place in the high-speed mixer 2, the resulting agglomerates having sizes in the range from 2.00 mm to 5.00 mm.
  • the raw dough ie the moist dough granules, passes from the high-speed mixer 2 into a dough trough 14 of a dough preparation machine 3.
  • the moistened raw materials and optionally admixed wet rework products are mixed and distributed on a rolling unit of a dough preparation machine 3.
  • the residence times can be adjusted to the needs of the semolina granulation.
  • This facility also allows up to 100% plant production to be run. This requires appropriately programmed regulation of all raw material components with sensors that detect the degree of filling and, if necessary, also regulate it to a constant value.
  • the raw dough is passed from the dough trough 14 into a mixing and distribution device 8 of the dough preparation machine 3, in which a series of different rolls is arranged so that an optimal dough structure is produced by a kneading process.
  • the pairs of rolls form a homogeneous dough with a band-like shape and an adjustable thickness in the range of 5 to 100 mm.
  • the raw dough passes from the dough trough 14 to a first pair of feed rollers 7 in the dough preparation machine 3.
  • These feed rollers 7 press the wet dough granules into a first pair of downstream kneading drums 18.
  • these kneading drums 18 With these kneading drums 18 and their profile, the dough is kneaded and knitted on the one hand.
  • these kneading drums 18 cause product conveyance by the dough preparation machine 3 to a second pair of kneading drums 19, by means of which the raw dough is formed into a dough band 9.
  • the kneading drums 19 are in the dough preparation machine 3 to a defined depending on the production capacity strip thickness, e.g. 8 mm, adjusted.
  • This thickness can be fixed. However, it is also conceivable to allow a variable thickness. Thus, in the industrial process, it is possible to set and produce this preformed belt-like material to a thickness of 5 to 100 mm through two or more kneading roller pairs.
  • the dough sheet 9 is taken over by the dough preparation machine 3 with a transverse screw from the last kneading roller pair 19 of the dough preparation machine 3 and guided into the dough press 4.
  • a press screw 10 is arranged in the dough press 4.
  • a dough transfer zone 13 is arranged between the dough preparation machine 3 and the dough press 4.
  • a degassing 11 is provided.
  • the raw dough of the supplied dough strip 9 is degassed, so that a negative pressure in the dough and the dough press 4 is formed.
  • the raw dough is transported by a press screw 10 to an output-side head or diffuser mold 16, where the raw dough is pressed and shaped into pasta with a pressure of between 60 and 140 bar.
  • pasta can be long goods or donrdashery.
  • the temperatures are set between 40 0 C and 100 0 C during the entire process.
  • the so-formed pasta arrive in a pasta dryer, not shown here.
  • compressed and rod-suspended spaghetti in the dryer may be dried in a conventional manner for 2 to 8 hours from 30% H 2 O to a final moisture content of 11.5% to 12% H 2 O at 55 ° C to 100 ° C , Then the dried pasta is packed and stored.
  • a feed zone 12 of the dough press 4 is formed as a longitudinal gap with a length between 100 mm and 1000 mm.
  • the longitudinal gap in the feed zone 12 of the dough press 4 reaches a height between 5 mm and 100 mm.
  • the press screw 10 of the dough press 4 in the feed zone 12 has a greater pitch than in a subsequent compression zone.
  • the press screw 10 has 12 cutting edges in the region of the feed zone.
  • the device 17 as shown in FIG. 2 in a second embodiment.
  • a metering of the raw material in particular flour, semolina and / or haze, which can have particles with particle sizes of up to 0.630 mm, takes place in a metering device 1
  • Raw material mixture is metered into a raw material supply section 5 of a mixer 2, and then water is added to the mixer 2.
  • the raw material mixture is wetted with the water within a wetting section 6 of the mixer 2.
  • the raw material mixture is mixed within the mixer 2 to a Rohieragglomerat and wetted.
  • the raw dough then passes into a dough preparation machine 3.
  • a press screw 10 of a dough press 4 is arranged directly behind the dough preparation machine 3, so that the cylinder of the dough press 4 adjoins the dough preparation machine 3.
  • the device 17 between the press screw 10 and rollers 7 in a mixing and distribution device of the dough preparation machine 3 is vacuum-tight.
  • the coupling takes place laterally or above the press screw. The vacuum is already effective in the dough transfer zone 13 of the dough preparation machine 3.
  • the press screw 10 also guides the raw dough under the influence of the vacuum through the dough press 4 to form a head or diffuser mold 16, which presses and forms the raw dough. This is followed by the drying of the pasta, not shown here, as well as the packaging and storage.
  • a third embodiment is shown in FIG.
  • the device 17 has the following structure: A metering device 1 is equipped with sensors to limit the filled into the metering device 1 raw materials according to the recipe.
  • the raw material mixture is metered into a raw material supply section 5 of a mixer 2.
  • the raw material mixture is wetted with the water within a wetting section 6 of the mixer 2.
  • the raw material mixture is mixed within the mixer 2 to a raw dough and wetted with the water and then passed into a trough 14 of a Teigrungsmaschine 3.
  • the dough preparation machine 3 has the structure already described above with different Knetwalzencruen 18, 19 and serves mainly as a mixer or kneading machine.
  • a transverse screw conveys the raw dough into the dough press 4.
  • a degassing section 11 is arranged in this feed zone 12 and / or the dough press 4 to degas the dough.
  • a press screw 10 of the dough press 4 then conveys - as already described above - the raw dough to a head or diffuser mold 16.
  • the raw dough is pressed into pasta and deformed. Subsequently, the pasta with temperatures ranging from 55 0 C to 100 0 C are dried and packaged.
  • the sensory evaluation of spaghetti prepared by the foregoing methods shows that the samples of uncooked pasta are species-specific and visual, regardless of performance (200 kg / h to 1000 kg / h semolina), origin and dough preparation time (4 min to 20 min) produce optimal market products without disturbing errors.
  • the seeds used may have particles with a particle size of up to 0.630 mm.
  • the evaluation of the cooked products prepared by the above method shows that the products have very good boiling water, color and bite resistance characteristics with a simple cooking time. Typical properties are with respect to the cooking strength, the sliminess, the Stickiness, the elasticity and the taste and the visual aspect achieved with good results.
  • the enumeration of the troublesome, unacceptable white dots in the pasta made with the above process shows that with the dough preparation machinery and technology, the amount of white dots due to the floury grains in the durum wheat are due to the influence of the kneading energy produced therein , is reduced to a minimum. Also, the use of coarse semolina with a particle size of up to 0.630 mm, as often used by manufacturers, provide end products with the above-mentioned very good properties. The measurement of the roughness of the surfaces of the products also shows that the pasta produced with the above methods clearly moves below the maximum sizes required, regardless of the raw material flour or coarse semolina.
  • the inventive devices 17 described above are flexibly adaptable to the needs of the market with regard to the raw materials as well as those of the end products. Regardless of the performance of the devices and the residence time of the raw dough in the dough preparation machine 3, the white spots in the pasta and its surface roughness are reduced.

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

Abstract

La présente invention porte sur un procédé de fabrication de pâtes alimentaires, en particulier, à partir de matières premières contenant des protéines d'amidon et de gluten, telles que la farine, la semoule et/ou la farine fleur, en particulier par utilisation d'un dispositif (17), qui comprend un dispositif doseur (1), un mélangeur (2), en particulier un mélangeur rapide, une machine (3) de préparation de pâte, comportant au moins une paire de cylindres et une presse à pâte (4). Le procédé comprend les étapes suivantes : mélange, introduction dans le mélangeur (2); mélange et mouillage du mélange de matière première à l'intérieur du mélangeur (2) pour donner une pâte brute; envoi dans la machine de préparation de pâte (3), pétrissage dans la machine de préparation de pâte (3); moulage de la pâte brute dans la machine de préparation de pâte (3) pour donner une bande de pâte (9); envoi de la pâte brute dans la presse à pâte (4); dégazage de la pâte brute, compression de la pâte brute; moulage de la pâte brute, en particulier pour donner des pâtes alimentaires; et séchage des pâtes alimentaires. De plus, l'invention porte aussi sur un dispositif (17) pour mettre en œuvre le procédé ci-dessus, ainsi qu'une utilisation du dispositif (17) [Fig. 3].
PCT/EP2009/063925 2008-10-22 2009-10-22 Procédé et dispositif de fabrication de pâte Ceased WO2010046451A2 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DE102008043090.0 2008-10-22
DE102008043090A DE102008043090A1 (de) 2008-10-22 2008-10-22 Verfahren und Vorrichtung zur Herstellung von Teig

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WO2010046451A2 true WO2010046451A2 (fr) 2010-04-29
WO2010046451A3 WO2010046451A3 (fr) 2010-12-09

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WO (1) WO2010046451A2 (fr)

Cited By (3)

* Cited by examiner, † Cited by third party
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CN110432783A (zh) * 2019-09-12 2019-11-12 广州富港万嘉智能科技有限公司 一种饺子贩卖机
CN113693095A (zh) * 2021-09-02 2021-11-26 阜阳市家居乐食品有限公司 一种加工面包的设备

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CN110432783A (zh) * 2019-09-12 2019-11-12 广州富港万嘉智能科技有限公司 一种饺子贩卖机
CN113693095A (zh) * 2021-09-02 2021-11-26 阜阳市家居乐食品有限公司 一种加工面包的设备

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