ES2533654B1 - Process of making canned mussels puree paste in tomato - Google Patents
Process of making canned mussels puree paste in tomato Download PDFInfo
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- ES2533654B1 ES2533654B1 ES201331482A ES201331482A ES2533654B1 ES 2533654 B1 ES2533654 B1 ES 2533654B1 ES 201331482 A ES201331482 A ES 201331482A ES 201331482 A ES201331482 A ES 201331482A ES 2533654 B1 ES2533654 B1 ES 2533654B1
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Abstract
Proceso de elaboración de conserva de pasta de puré de mejillón en tomate.#El mejillón, cocido, limpio y congelado, se somete a un proceso de descongelación, tras el cual se mezcla con harina de trigo candeal, huevo, aceite, sal y polvo de espina de atún, en unas proporciones adecuadas, efectuándose a continuación un amasado para obtener una masa consistente pero flexible y elástica que se lamina y corta con las formas y tamaños deseados, siendo dicha masa seguidamente deshidratada. A continuación se enfría y la pasta deshidratada y seca, siendo envasada con la adición de agua y salsa de tomate con goma guar y xantana en las proporciones adecuadas, para finalmente llevar a cabo una esterilización mediante calentamiento de la conserva obtenida consistente en pasta con salsa de tomate, y un posterior enfriamiento rápido con agitación hasta conseguir una temperatura inferior a 20ºC en el centro del producto.Process of making canned mussels puree paste in tomato. # The mussel, cooked, clean and frozen, is subjected to a defrosting process, after which it is mixed with wheat wheat flour, egg, oil, salt and powder of tuna spine, in suitable proportions, then kneading to obtain a consistent but flexible and elastic dough that is rolled and cut with the desired shapes and sizes, said dough being then dehydrated. It is then cooled and the dried and dried pasta, being packed with the addition of water and tomato sauce with guar gum and xanthan gum in the appropriate proportions, to finally carry out a sterilization by heating the canning obtained consisting of pasta with sauce of tomato, and a subsequent rapid cooling with stirring until a temperature below 20ºC is achieved in the center of the product.
Description
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DESCRIPCIONDESCRIPTION
PROCESO DE ELABORACION DE CONSERVA DE PASTA DE PURE DE MEJILLON ENPROCESS OF PREPARATION OF PURE OF MEJILLON PASTA IN
TOMATETOMATO
OBJETO DE LA INVENCIONOBJECT OF THE INVENTION
La presente invention se refiere a un proceso de elaboration de conserva de pasta de pure de mejillon en tomate, cuya evidente finalidad es la de obtener una pasta alimenticia apta para ser cocinada y consumida, con un sabor y olor caracterlsticos y suaves del mejillon.The present invention relates to a process for the preparation of canned mussel puree paste in tomato, whose obvious purpose is to obtain a food paste suitable for being cooked and consumed, with a characteristic and mild flavor and smell of mussels.
ANTECEDENTES DE LA INVENCIONBACKGROUND OF THE INVENTION
No se conocen por parte del inventor pastas con salsa de tomate y sabor a mejillon, y mucho menos procesos de elaboration de dicho producto de conserva de pasta de pure de mejillon en tomate.Pasta with tomato sauce and mussel flavor are not known by the inventor, much less processes of elaboration of said canned product of pure mussel paste in tomato.
DESCRIPCION DE LA INVENCIONDESCRIPTION OF THE INVENTION
El proceso de elaboration de la invention, partiendo del mejillon como materia prima, comprende una serie de fases operativas consistentes en:The process of elaboration of the invention, starting from the mussel as raw material, comprises a series of operational phases consisting of:
- Reception del mejillon como materia prima, en estado congelado y cocido, previa inspeccion de la misma.- Reception of the mussel as raw material, in a frozen and cooked state, prior inspection of it.
- Tratamiento de dicho mejillon como materia prima a partir de una pasta tipo "pure”.- Treatment of said mussel as raw material from a "pure" type paste.
- Dosificacion y mezclado del mejillon, como materia prima en forma de "pure”, con otros ingredientes que corresponden a: harina de trigo candeal, huevo, espina de atun en polvo, sal y aceite.- Dosing and mixing of mussels, as raw material in the form of "pure", with other ingredients that correspond to: wheat wheat flour, egg, tuna spinach powder, salt and oil.
- Amasado de la mezcla resultante de la fase anterior y un reposado posterior de la misma durante un periodo de tiempo.- Kneading the mixture resulting from the previous phase and a subsequent repose of it for a period of time.
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- Laminado de la masa o pasta obtenida despues del periodo de reposo de la mezcla amasada.- Rolling of the dough or paste obtained after the rest period of the kneaded mixture.
- Corte de la masa laminada, con las formas y tamanos que se deseen.- Cut the rolled dough, with the shapes and sizes that are desired.
- Secado de la pasta resultante tras el corte de la masa, con una inspeccion controlada de dicha fase de secado.- Drying of the resulting paste after dough cutting, with a controlled inspection of said drying phase.
- Enfriado de la pasta seca.- Chilled dry pasta.
- Envasado de la misma, con una inspeccion controlada de la propia fase de envasado, anadiendo en esta salsa de tomate con adicion de Goma guar y goma Xantana en las proporciones adecuadas.- Packaging of the same, with a controlled inspection of the packaging phase itself, adding in this tomato sauce with addition of guar gum and Xantana gum in the appropriate proportions.
- Esterilizacion mediante calentamiento de dicho producto formado por la pasta de mejillon y la salsa de tomate con adicion de Goma guar y goma Xantana en las proporciones adecuadas.- Sterilization by heating said product formed by mussel paste and tomato sauce with addition of guar gum and Xantana gum in appropriate proportions.
- Enfriamiento rapido y con agitacion hasta alcanzar una temperatura inferior a 20° C en el centro del producto.- Fast cooling and with stirring until reaching a temperature below 20 ° C in the center of the product.
En dicho proceso, el mejillon como materia prima se presenta cocido y congelado, siendo necesario descongelarlo previamente.In this process, the mussel as raw material is cooked and frozen, being necessary to defrost it previously.
El proceso para obtener la espina de atun en polvo fue analogo al descrito por Toppe et al., 2006, y consiste en liofilizar las espinas o huesos limpios y congelados, previamente hervidos en agua durante 2,5 minutos. El producto liofilizado se procesa en un molino de cuchillas que consigue un tamano de partlcula menor de 1 mm.The process to obtain the tuna spina powder was analogous to that described by Toppe et al., 2006, and consists of lyophilizing the clean and frozen bones or bones, previously boiled in water for 2.5 minutes. The lyophilized product is processed in a knife mill that achieves a particle size of less than 1 mm.
Para obtener la pasta alimenticia es necesario efectuar una trituracion del mejillon conjuntamente con el huevo, en una batidora-trituradora suficientemente potente.To obtain the pasta, it is necessary to crush the mussel together with the egg, in a sufficiently powerful blender-crusher.
Los ingredientes que participan en la mezcla son:The ingredients that participate in the mixture are:
- 18,2 % de mejillon.- 18.2% mussel.
- 56,4 % de harina de trigo candeal.- 56.4% of wheat wheat flour.
- 20 % de huevo.- 20% egg.
- 3,6 % de aceite.- 3.6% oil.
- 0,8 % de sal.- 0.8% salt.
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- 1% polvo de espina de atun.- 1% tuna thorn powder.
La preparation de la mezcla de esos ingredientes debe hacerse colocando la harina de trigo candeal mezclada con el mejillon en pasta en forma de “pure” en un recipiente adecuado, realizando un hueco en el centro para efectuar un vertido sobre dicho hueco de los restantes ingredientes, efectuando seguidamente un batido de todos los ingredientes hasta conseguir una mezcla empastada, para proceder seguidamente al amasado de dicha mezcla.The preparation of the mixture of these ingredients should be done by placing the wheat wheat flour mixed with the mussels in the form of “pure” in a suitable container, making a hole in the center to make a pouring on said hole of the remaining ingredients , then making a shake of all the ingredients until a pasted mixture is achieved, to then proceed to kneading said mixture.
La fase de amasado se realizara durante un periodo de tiempo comprendido entre 10 y 15 minutos, consiguiendose finalmente una masa firme pero muy elastica, flexible y brillante, pudiendo anadir harina y/o agua en el caso de no conseguir inicialmente la consistencia deseada de la masa, o si quedara seca y/o quebradiza respectivamente.The kneading phase will be carried out for a period of time between 10 and 15 minutes, finally achieving a firm but very elastic, flexible and shiny dough, adding flour and / or water in the case of not initially achieving the desired consistency of the dough, or if it were dry and / or brittle respectively.
Una vez conseguida la masa firme, flexible y elastica, se conforma una especie de bola, de forma manual o mediante maquina, para ser envuelta en un film transparente, dejandola reposar durante un periodo de tiempo comprendido entre 30 y 60 minutos. Trascurrido ese periodo se inicia un proceso de trabajo de la masa, espolvoreando con harina una superficie lisa donde se va a trabajar, llevando a cabo el extendido (laminado) de la masa, pudiendo realizar esta operacion con la ayuda de un amasador.Once the firm, flexible and elastic dough is achieved, a kind of ball is formed, manually or by machine, to be wrapped in a transparent film, letting it stand for a period of time between 30 and 60 minutes. After this period a work process of the dough begins, sprinkling with flour a smooth surface where it is going to work, carrying out the extended (rolling) of the dough, being able to perform this operation with the help of a kneader.
El laminado se puede realizar de forma manual o mediante maquina, mientras que el definitivo corte se puede efectuar tambien de forma manual o mediante maquina, con distintos moldes para darle forma a la masa (tallarln, espagueti, etc).Laminating can be done manually or by machine, while the final cut can also be done manually or by machine, with different molds to shape the dough (noodles, spaghetti, etc).
La masa obtenida, se caracteriza por la ausencia de partlculas, de color marron-verdoso oscuro, siendo el olor de la masa suave a mar, de manera que, tras su periodo de reposo, es facil de trabajar.The mass obtained is characterized by the absence of dark brown-greenish particles, the smell of the soft mass being sea, so that, after its rest period, it is easy to work.
La pasta obtenida con las formas deseadas, tras las fases de laminado y cortado, es sometida al proceso de secado, que se realizara de forma gradual para que la humedad vaya migrando lentamente de la parte interior a la parte exterior, tratando de eliminar con ello la mayor cantidad posible de agua en el menor tiempo posible.The paste obtained with the desired shapes, after the rolling and cutting phases, is subjected to the drying process, which will be carried out gradually so that the moisture is slowly migrating from the inside to the outside, trying to eliminate it as much water as possible in the shortest possible time.
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Para ello, la pasta se colocara en un secadero artificial, en condiciones de temperatura y tiempo controlados, sometiendola a una corriente de aire por toda la superficie de la misma, todo ello de manera tal que la humedad al final del proceso de la pasta no superara el 12,5%, de manera que con ese bajo contenido de humedad es posible conservar la pasta durante largos periodos de tiempo si, como es obvio, se mantiene en condiciones optimas de empaquetado y almacenamiento en lugares secos, impidiendo con ello que se alteren sus propiedades nutritivas y organolepticas.To do this, the paste will be placed in an artificial dryer, under controlled temperature and time conditions, subjecting it to a current of air over the entire surface of the same, all in such a way that the humidity at the end of the pasta process does not it will exceed 12.5%, so that with that low moisture content it is possible to preserve the paste for long periods of time if, as it is obvious, it is kept in optimal conditions of packaging and storage in dry places, thereby preventing it from being alter its nutritional and organoleptic properties.
Para conseguir optimos resultados, la pasta recien cortada debe ser sometida a una temperatura comprendida entre 65°C y 70°C, durante un periodo de tiempo de aproximadamente 2,5 horas y un periodo posterior de 30 minutos a una temperatura de aproximadamente 100°C.To achieve optimal results, freshly cut pasta must be subjected to a temperature between 65 ° C and 70 ° C, for a period of approximately 2.5 hours and a subsequent period of 30 minutes at a temperature of approximately 100 ° C.
Antes del envasado la pasta seca y deshidratada debe ser enfriada a temperatura ambiente, efectuandose su almacenamiento en lugares o contenedores apropiados.Before packaging, dried and dehydrated pasta must be cooled to room temperature, and stored in appropriate places or containers.
En la fase de envasado se lleva a cabo una adicion de salsa de tomate que lleva incorporada, goma guar y goma xantana en concentraciones del 0,25% cada una. Los preparados de pasta fueron los descritos con anterioridad: pasta a partir de pure de mejillon. Mediante este procedimiento se mejora la textura de la pasta y se consigue mejorar la fluidez y reologla de la salsa. Posteriormente se realiza un tratamiento termico de esterilizacion, consistente en una etapa de calentamiento entre 5 y 15 minutos, seguida de una fase de mantenimiento de la temperatura a115°C durante aproximadamente 30 minutos (RO-85) o de 50 minutos a 115°C, para finalmente, efectuar un enfriamiento rapido en agitacion hasta alcanzar una temperatura inferior a 20° C en el centro del producto.In the packaging phase, an addition of tomato sauce is incorporated which incorporates guar gum and xanthan gum in concentrations of 0.25% each. The pasta preparations were those described above: pasta made from mussel puree. Through this procedure the texture of the paste is improved and the fluidity and rheology of the sauce is improved. Subsequently, a thermal sterilization treatment is performed, consisting of a heating stage between 5 and 15 minutes, followed by a temperature maintenance phase at 115 ° C for approximately 30 minutes (RO-85) or 50 minutes at 115 ° C , finally, to effect a rapid cooling in agitation until reaching a temperature below 20 ° C in the center of the product.
El envasado de la pasta seca de mejillon y la adicion de la salsa de tomate como medio de cobertura, puede realizarse en dos formatos diferentes, segun las siguientes cantidades:The packaging of dried mussel paste and the addition of tomato sauce as a means of coverage, can be done in two different formats, according to the following quantities:
1. RO-85: Envasado de 7 gr de pasta deshidratada y posterior adicion de 25 ml de agua y 40 ml de salsa de tomate, en el orden referido.1. RO-85: Packaging of 7 grams of dehydrated pasta and subsequent addition of 25 ml of water and 40 ml of tomato sauce, in the order mentioned.
2. RO-160: Envasado de 20 gr de pasta deshidratada y posterior adicion de 55 ml de agua y 80 ml de salsa de tomate, en este orden.2. RO-160: Packaging of 20 grams of dried pasta and subsequent addition of 55 ml of water and 80 ml of tomato sauce, in this order.
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