FR2819379A1 - Thin pre-cooked pasta making procedure, uses rollers, air driers and conveyor belt with heater over it - Google Patents

Thin pre-cooked pasta making procedure, uses rollers, air driers and conveyor belt with heater over it Download PDF

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Publication number
FR2819379A1
FR2819379A1 FR0100364A FR0100364A FR2819379A1 FR 2819379 A1 FR2819379 A1 FR 2819379A1 FR 0100364 A FR0100364 A FR 0100364A FR 0100364 A FR0100364 A FR 0100364A FR 2819379 A1 FR2819379 A1 FR 2819379A1
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Prior art keywords
dough
rollers
conveyor belt
cooked pasta
making procedure
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Withdrawn
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FR0100364A
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French (fr)
Inventor
Edgard Albert Poulain
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Individual
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Individual
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Priority to FR0100364A priority Critical patent/FR2819379A1/en
Publication of FR2819379A1 publication Critical patent/FR2819379A1/en
Withdrawn legal-status Critical Current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
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Abstract

A procedure, consists of passing the kneaded and rested pasta dough through an extruder and over and between a series of rollers (2, 4, 5, 8, 9) while its under-surface is dried by a pulsed air nozzle (3) and its upper surface receives a coating of a cooking liquid from a container (12) with a nozzle (7). A procedure, consists of passing the kneaded and rested pasta dough through an extruder and over and between a series of rollers (2, 4, 5, 8, 9) while its under-surface is dried by a pulsed air nozzle (3) and its upper surface receives a coating of a cooking liquid from a container (12) with a nozzle (7). It is then transferred to a conveyor (10) and passed under a heater (11) which cooks it rapidly. The pre-cooked pasta (52) is then collected at the end of the conveyor.

Description

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La présente invention concerne un procédé de fabrication mécanisée de pâte fine précuite alimentaire.  The present invention relates to a mechanized manufacturing process for fine precooked food dough.

La pâte fine précuite doit avoir une bonne résistance au déchirement, et à l'assèchement à l'air ambiant, une souplesse d'utilisation lors du formage d'un produit farci, et lors de la friture, présenter, et avoir un bon croustillant.  The precooked fine dough must have good resistance to tearing and drying to ambient air, flexibility of use when forming a stuffed product, and when frying, present, and have a good crispiness. .

Le procédé conventionnel de fabrication artisanale d'une telle pâte fine précuite consiste à préparer des boules de pâtes préalablement pétrit et reposée, de les former en galettes de 18 cm de diamètre environ avec l'aide de la pomme de la main, de les empiler par 8 environ et par la suite de les laminer au rouleau pâtissier afin de les réduire en une grande galette de 4 mm d'épaisseur soit 5/10 mm par feuille environ.  The conventional method of handcrafting such a precooked fine dough consists in preparing dough balls previously kneaded and rested, forming them into pancakes of about 18 cm in diameter with the help of the apple of the hand, stacking them by 8 approximately and then laminate them with a pastry roller to reduce them into a large patty 4 mm thick, ie 5/10 mm per sheet.

Une opération de cuisson rapide peut avoir lieu en retournant successivement la galette feuilletée sur une plaque chauffante permettant ainsi d'assurer une pré-

Figure img00010001

. "' cuisson à coeur. A quick cooking operation can take place by successively inverting the puff pastry on a hot plate, thus ensuring a pre-
Figure img00010001

. "'cooking to the core.

Après refroidissement à l'air ambiant la galette est effeuillée et les feuilles découpées à la demande.  After cooling to ambient air the cake is stripped and the leaves cut on demand.

Toutefois ce procédé conventionnel pose des problèmes de cadence, de constance de qualité et nécessite un vrai savoir-faire, la présente invention à pour objet d'apporter une solution à ces différents problèmes.  However, this conventional method poses problems of speed, consistency of quality and requires real know-how, the object of the present invention is to provide a solution to these different problems.

Le procédé selon l'invention est caractérisé en ce qu'une pâte préalablement pétrit et reposée, admise dans un bac d'extrusion, extrudée à une certaine épaisseur soit ensuite laminée en une pâte fine désirée et ensuite précuite.  The method according to the invention is characterized in that a previously kneaded and rested dough, admitted into an extrusion tank, extruded to a certain thickness is then rolled into a desired fine dough and then pre-cooked.

L'invention va maintenant être décrite à l'aide d'une mise en oeuvre préférée, illustrée dans les dessins ci-joints, ou :
La figure 1 montre la chaîne cinématique de The invention will now be described using a preferred embodiment, illustrated in the accompanying drawings, or:
Figure 1 shows the kinematic chain of

<Desc/Clms Page number 2><Desc / Clms Page number 2>

fonctionnement de la machine de fabrication de pâte fine précuite alimentaire.  operation of the machine for making fine precooked food dough.

Comme le montre la figure 1 une bande de pâte extrudée (50) se déplace après avoir formée une boucle, sur un rouleau (2) avant de subir une opération de séchage à sa partie inférieure à l'aide d'une buse d'air pulsé (3) la bande de pâte est ensuite admise dans le laminoir formé par les rouleaux (4) et (5).  As shown in Figure 1 a strip of extruded dough (50) moves after forming a loop, on a roller (2) before undergoing a drying operation at its bottom using an air nozzle pulsed (3) the strip of dough is then admitted into the rolling mill formed by the rollers (4) and (5).

La bande de pâte fine laminée (51) se déplace ensuite vers le rouleau transfert (8) sur lequel déroule un tapis support en silicone armé (10) après avoir par l'entremise de rouleau (9) reçu un film de liquide de cuisson, produit stocké en (12) et distribué par la buse (7) entre les rouleaux (8) et (9).  The strip of thin laminated dough (51) then moves towards the transfer roller (8) on which unrolls a reinforced silicone support mat (10) after having received, through the roller (9), a film of cooking liquid, product stored in (12) and distributed by the nozzle (7) between the rollers (8) and (9).

La pâte fine (51) se déplace alors sous le chauffage (11) afin d'y subir une cuisson rapide, la pâte ainsi précuite (52) est véhiculée vers la sortie de la chaîne pour y être récupéré. The fine dough (51) then moves under the heater (11) in order to undergo rapid cooking, the dough thus precooked (52) is conveyed towards the exit of the chain to be recovered there.

Claims (4)

REVENDICATIONS 1-Procédé de fabrication caractérisé en ce qu'une pâte préalablement pétrit et reposée, admise dans le bac d'extrusion pour y être extrudée, soit laminée en une pâte fine et par la suite subir une pré-cuisson. 1-Manufacturing process characterized in that a dough previously kneaded and rested, admitted into the extrusion tank to be extruded therein, is rolled into a fine dough and then undergo a pre-baking. 2-Procédé selon la revendication 1 caractérisé par un assèchement par buse d'air (3) de la partie inférieure de la pâte extrudée (50) créant ainsi les conditions pour éviter un collage de la pâte sur les rouleaux (4) et (5) lors du laminage, de même assure un auto-nettoyage du racleur (6), et une anti-adhérence sur le rouleau (9).  2-A method according to claim 1 characterized by a drying by air nozzle (3) of the lower part of the extruded dough (50) thus creating the conditions to avoid sticking of the dough on the rollers (4) and (5 ) during rolling, similarly ensures self-cleaning of the scraper (6), and anti-adhesion on the roller (9). 3-Procédé selon la revendication 1 caractérisé par l'utilisation de l'air pulsé pour assurer l'auto-nettoyage du rouleau du laminoir (5) a hauteur du racleur (6).  3-A method according to claim 1 characterized by the use of pulsed air to ensure self-cleaning of the rolling mill roller (5) at the height of the scraper (6). 4-Procédé selon la revendication 1 caractérisé par l'utilisation d'un tapis en silicone armé poreux comme transfert (10) assurant une bonne résistance à haute température lors de son passage sous le système de chauffage (11) ces qualités d'anti-adhérence et ces caractéristiques techniques permettant de produire une pâte précuite (52) ayant les qualités organoleptiques de la pâte traditionnelle. 4-A method according to claim 1 characterized by the use of a porous reinforced silicone mat as transfer (10) ensuring good resistance to high temperature during its passage under the heating system (11) these qualities of anti adhesion and these technical characteristics making it possible to produce a precooked dough (52) having the organoleptic qualities of the traditional dough.
FR0100364A 2001-01-12 2001-01-12 Thin pre-cooked pasta making procedure, uses rollers, air driers and conveyor belt with heater over it Withdrawn FR2819379A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
FR0100364A FR2819379A1 (en) 2001-01-12 2001-01-12 Thin pre-cooked pasta making procedure, uses rollers, air driers and conveyor belt with heater over it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
FR0100364A FR2819379A1 (en) 2001-01-12 2001-01-12 Thin pre-cooked pasta making procedure, uses rollers, air driers and conveyor belt with heater over it

Publications (1)

Publication Number Publication Date
FR2819379A1 true FR2819379A1 (en) 2002-07-19

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FR0100364A Withdrawn FR2819379A1 (en) 2001-01-12 2001-01-12 Thin pre-cooked pasta making procedure, uses rollers, air driers and conveyor belt with heater over it

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008037102A2 (en) * 2006-09-29 2008-04-03 Bühler AG Method and device for production of pastas

Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3256838A (en) * 1961-05-22 1966-06-21 Peter J Booras Breadmaking process and apparatus
US3608702A (en) * 1969-09-29 1971-09-28 Joseph Fraioli Sr Conveyor belt
GB1538722A (en) * 1975-09-08 1979-01-24 Pillsbury Co Food pieces
US4302478A (en) * 1980-06-09 1981-11-24 J. R. Simplot Company Method of shaping potato dough
US4515817A (en) * 1980-05-15 1985-05-07 Mario Pavan Method for producing undulated dough products
US4651635A (en) * 1983-08-22 1987-03-24 Ally Sa Aydien Apparatus for making pastries
US4837382A (en) * 1987-11-10 1989-06-06 Frito-Lay, Inc. Process and apparatus for uniformly forming individual food pieces from a mass of flowable material
WO1997026792A1 (en) * 1996-01-25 1997-07-31 Mark Williamson Handling materials
EP0920805A2 (en) * 1997-11-25 1999-06-09 Rheon Automatic Machinery Co. Ltd. Process of preparing bread
US6024554A (en) * 1997-10-24 2000-02-15 Lawrence Equipment Dough sheeting apparatus
US6126977A (en) * 1995-06-30 2000-10-03 Jeno F. Paulucci Method of making laminated pizza crust

Patent Citations (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3256838A (en) * 1961-05-22 1966-06-21 Peter J Booras Breadmaking process and apparatus
US3608702A (en) * 1969-09-29 1971-09-28 Joseph Fraioli Sr Conveyor belt
GB1538722A (en) * 1975-09-08 1979-01-24 Pillsbury Co Food pieces
US4515817A (en) * 1980-05-15 1985-05-07 Mario Pavan Method for producing undulated dough products
US4302478A (en) * 1980-06-09 1981-11-24 J. R. Simplot Company Method of shaping potato dough
US4651635A (en) * 1983-08-22 1987-03-24 Ally Sa Aydien Apparatus for making pastries
US4837382A (en) * 1987-11-10 1989-06-06 Frito-Lay, Inc. Process and apparatus for uniformly forming individual food pieces from a mass of flowable material
US6126977A (en) * 1995-06-30 2000-10-03 Jeno F. Paulucci Method of making laminated pizza crust
WO1997026792A1 (en) * 1996-01-25 1997-07-31 Mark Williamson Handling materials
US6024554A (en) * 1997-10-24 2000-02-15 Lawrence Equipment Dough sheeting apparatus
EP0920805A2 (en) * 1997-11-25 1999-06-09 Rheon Automatic Machinery Co. Ltd. Process of preparing bread

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2008037102A2 (en) * 2006-09-29 2008-04-03 Bühler AG Method and device for production of pastas
WO2008037102A3 (en) * 2006-09-29 2008-05-22 Buehler Ag Method and device for production of pastas

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