BG113295A - New industrially manufactured long shelf macaroni product and production method thereof - Google Patents

Abstract

The invention relates to a macaroni product, which is a food product with a long shelf life, suitable for industrial production, other than confectionery products, and to a method for its production. The invention, in particular, consists of a macaroni piece (3) and a creamy structure in order to allow products that are more expensive than standard desserts and that are available only in the confectionery shops to become accessible for purchase through mass production.

Description

BACKGROUND OF THE INVENTION "Masagop", one of the desserts in French cuisine, is known as "Macagop" in Turkish, and the word comes from "Massagop", which means a small cake in Italian. Some claims suggest that the pasta, which consists of a combination of almond flour, sugar and egg white and resembles almond cookies and meringue in Turkey, originated in Italy, while there are strong sources claiming that it originated in France.

Macaroni is first mentioned in an encyclopedia called Larousse Gastronomique, which explains French dishes and baking techniques in 791. Although it is also known that the Italian chef prepared pasta for the wedding ceremony of Catherine de 'Medici and King Henry II of France in 1533. It is known that Catherine de 'Medici created the first simple recipes for them. While two Carmelite nuns sought refuge in 1792 during the French Revolution, one of the sisters sold Macaroni to pay the house rent, and they built a reputation as the Macaroni Sisters. The most famous pasta in the world is Laduree, a confectionery that started operating in 1862 in Paris and still operates today, and it is also claimed that the first pasta recipe was written by them. Pastry chef Pierre Desfontaines says the pasta was brought from Italy to France by Catherine de 'Medici in the 16th century and its recipe has been changed.

Although different in culture, pasta has had an unchanged recipe in France for 150 years. While macaroni and green tea are made in Korea, in Japan it is usually made with candies called "wagashi". Pasta in Switzerland, which is smaller and lighter than in other countries, is made with different candies. Until 1830, pasta was made with jam, spices and liqueur and took on its current appearance in the 20th century. Pierre Desfontaines, one of the partners of the famous Laduree confectionery, where the first pasta production address is in Paris, combines pasta with a sauce (ganache) consisting of chocolate and cream; and so the current form of pasta appears, consisting of cream between two layers of cookies. In the following years, aromas such as coffee, orange, peanuts, rose, berries, vanilla and caramel were added, with the exception of chocolate; pasta has also become a variety of flavors with food colors such as pink, green, yellow, orange and purple. Since March 20, 2005, confectioneries and pasta shops that embrace this tradition have been offering free pasta to customers as they celebrate Pasta Day worldwide. In addition, on this day a small percentage of sales are donated to charities.

In the current state of the art, pasta consists of almond flour, sugar and egg white in ganache (cake cream) as a filling and biscuit layer. In the mentioned pasta products, aromas such as the aforementioned chocolate, coffee, orange, peanuts, rose, berries, vanilla and caramel are used as flavorings. Due to their main content and the characteristics of the filling material, pasta products are not products that can have a long shelf life and be offered packaged in markets other than confectionery stores.

There are many patents in the state of the art related to pasta and the technologies for its production. There is a patent related to the production of products that have a smooth shape and do not deform over time through innovation in the production method, which is used in said production method and is industrially developed with a long shelf life of the content used in said product. pasta.

In Chinese patent no. CN 106720119 disclosed pasta with the aroma of konjac glucomannan and its method of production. These pasta, produced by this content and method, are healthy and tasty products that have been developed taking into account the sensitivity to sugar associated with the consumer's diabetic problems and the reduction of the sugar ratio in the consumer's blood. However, the said patent does not mention a type of pasta with a long shelf life and a production method suitable for industrial production.

In the South Korean patent No. KR20170065056, mentions raw pasta raw material produced in such a way that the consumer can make his own pasta and production method. In said patent, a powder mixture consisting of raw almond flour, egg white, sugar and flavoring additives is melted in a microwave oven to form a liquid mixture ready for baking. This is a practical product that can be easily prepared by humans. However, that patent does not mention a type of pasta with a long shelf life and a production method suitable for industrial production.

South Korean patent KR20170139228 describes a type of pasta made from rice flour. A product has been developed that can be easily consumed in the form of this type of pasta by people suffering from gluten sensitivity or celiac disease. However, that patent does not mention a type of pasta with a long shelf life and a production method suitable for industrial production.

South Korean patent KR20180004534, describes the production of a type of frozen pasta. Instead of ganache (cake cream), used in the ordinary production of pasta within the mentioned type of pasta, suitable for cold consumption, ice cream is used as a filling between the cookies. However, that patent does not mention a type of pasta with a long shelf life and a production method suitable for industrial production.

The various methods of pasta production mentioned in the patents mention the products produced by said methods, but do not mention a new type of pasta similar to the product of the invention with a long shelf life and suitable for industrial production, a durable product considered in production method and production method.

Technical problems to be solved by the invention

The type of pasta and the method of production of the invention aims to produce sweet food products such as pasta and the like, consisting of meringue and cream in a new way with a long shelf life and suitable for industrial production, which are packaged using a separator or in a different way after production, thus extending the shelf life of similar new products produced. The pasta product of the invention allows to have a shelf life of 6 months and to be consumed by the end user during this period. In this way a profitable, easily accessible and cheap product for the end user is produced.

In the current state of the art, the main method of producing the pasta product is to first let the meringue dough stand in the form of a flat circle, prepared by mixing added syrup of concentrate and water with almond flour, sugar, egg white and flavor, then baking the remaining meringue dough on a tray, adding cream between the meringue forms baked in this way (with different shapes) and glued to each other. After these operations, said product will be suitable for packaging.

The first advantage of the method of the invention is that by means of certain parameters determined by the invention with the aid of the knowledge of the sensitivity of the meringue structure, mass production is possible which could not be applied before.

Another advantage of the method of the invention is that it makes it possible to produce a product which cannot be provided with pasta produced by traditional methods before and does not deform during its long shelf life and during its shelf life. Another advantage of the method of the invention is that due to the mass production it makes it possible to obtain an affordable product for the customer.

Another advantage of the method of the invention is that it is a production method that allows the aging and firing time required to obtain a meringue with the desired characteristics, i. structure with skirt and shell, cut.

The parameters that directly affect the quality of the product for low-moisture foods such as pasta and the like are the storage conditions. In the state of the art with respect to storage conditions, solutions for the deformation of pasta are not mentioned.

Figures will be used to better understand the method of the invention and the product manufactured.

Description of the drawings

Figure 1a: shows schematically the processes and phases of the raw materials of the pasta product produced by the method of the invention.

Figure 16: This is a cross-sectional view illustrating the shell and the filling part of the pasta product obtained by the method of the invention.

Figure 2: This is a diagram of the production of the pasta product produced by the method of the invention.

Reference numbers of sections and parts which serve to describe the invention

1- Outer shell of a meringue

1a- Powder mixture

1b- Liquid mixture

1c- Egg mixture

Id- Meringue dough

1e- Gender

2- Internal filler - ganache

2a- Syrup

3- Pasta

Steps of the method of the invention;

- Preparation of the powder content 210

- The preparation of liquid foam and syrup 220

- Mixing 230

- Place the mixture on an insert and spread 240

- Aging 250

- Baking 260

- Combining the shells with cream 270

- Packing 280

Detailed description of the invention

In the type of pasta and method of production of the invention it is intended to produce sweet food products such as pasta and the like, consisting of meringue and cream in a new way with a long shelf life and suitable for industrial production, to be packaged with a separator or different way after production, thus having a long shelf life in the production of such new products. The pasta product in the invention allows to have a shelf life of 6 months and to be consumed by the end user during this period. In this way a profitable, easily accessible and cheap product for the end user is produced.

The main raw materials used for the production of pasta of the invention with a long shelf life and suitable for mass production are almond flour, sugar, water, additives (emulsifiers, thickeners, humectants, preservatives, etc.) and egg white. In the mentioned pasta products, aromas such as chocolate, coffee, orange, peanuts, rose, berries, vanilla and caramel are used as flavorings. Basic materials such as cocoa powder, cocoa liqueur, butter, milk powder and crystal sugar are used in the production of ganache, which is the cream between the two meringue cookies. Accordingly, a schematic perspective view of said structure of pasta with a long shelf life and suitable for mass production is illustrated in Figure 1. A diagram showing the main stages of the production process of pasta of the invention is illustrated in Figure 2.

The pasta 3 produced by the method of the invention preferably consists of two outer shells of meringue 1 and an inner filling of ganache substance 2 between said outer shells of meringue 1.

In said method, as shown in the process diagram of Figure 2, production begins initially with the process of preparing the powder mixture 1 a. First, the aforementioned almond flour powder and powdered sugar are weighed and mixed. This powder mixture 1a is passed through a sieve to avoid any fine particles. The sieve powder mixture 1a is mixed with the protein to give a liquid mixture 1b. The egg mixture 1 s, which is preferably prepared in two ways, consists of egg white, crystal sugar and water (according to the Italian method) or only egg white and crystal sugar (according to the French method), is mixed and frothed by ventilation and is added to the liquid mixture 1b, the newly obtained mixture is subjected again to the mixing process and a meringue dough 1 is obtained.

The structures of the meringue dough Id and the outer shell of the meringue 1 do not have a special structural agent. Said structure of the meringue dough Id consists only of almond flour, sugar, water, various additives (emulsifiers, thickeners, humectants, preservatives, etc.), syrup (corn syrups) 2a and egg. The meringue dough Id, which is formed in different colors by adding said additives, is placed on an insert, aged on the differently shaped inserts and subjected to the baking process, placed in the ovens after the aging process following the standing process, which is carried out on the basis of the conditions of the process. The appropriate baking temperature used in the production of said pasta 3 is in the range from 100 ° to 300 ° (degrees Celsius) and the baking time is from 8 minutes to 25 minutes. Meringue dough Id acquires its structural characteristics during the baking process. Its outer side must form the outer shell of the meringue 1 by baking, its inner side must be soft and not stick to the pan, and the formation of the skirt around the outer shell of the meringue 1 must be obtained.

After completing the process of baking the outer shell of meringue 1, the appropriate parameters were determined for the inner filling substance - ganache cream 2 to be used between these structures, which will be combined. These parameters include water activity, moisture, density parameters and more. Said cream is prepared according to various recipes, which are preferably water-based and oil-based. The inner filling of ganache 2 is prepared with the desired aroma and color as a result of baking raw materials such as sugar, water-milk, syrup, vegetable oil, milk powder and thickener (starch, pectin, etc.). Preferably, two baked meringue shells 1 are attached to each other by applying the inner filling material - ganache 2 between them. As a result of this process, pasta 3, the final product, is already produced and has a shelf life of 6 months.

The interactions of the filler material - ganache 2 and the outer shell of the meringue 1 are the determining factors for the quality of the product. The disadvantages will be eliminated by this invention. The pasta 3, the finished product produced, is taken by a worker or a robot and aligned on the packing tape. Packaging is performed and after this stage the products are delivered to the end user.

The method of the invention for the production of pasta with a long shelf life and suitable for industrial production consists mainly of the following steps, considered as a complete process:

- Preparation of powder content 210

- Preparation of liquid foam and syrup 220

- Mixing 230

- Place the mixture on an insert and spread 240

- Aging 250

- Baking 260

- Combining the shells with cream 270

- Packing 280

The steps of these steps are described below:

Preparation of the powder content 210: In the developed production method, almond flour and powdered sugar, which are the indicated powder content for the production of pasta 3 as a first step, are weighed in predetermined grams and mixed. Complete homogeneity is ensured by passing this powder mixture 1a through a sieve to ensure that no grains remain, even if they are fine. The sieved and homogenized powder mixture 1a is then mixed again by adding egg white inside it to become a liquid mixture 1b.

Preparation of the liquid foam and syrup 220: In said production method, the egg mixture 1 s, which is preferably prepared in two ways, consists of egg white, crystal sugar and water (according to the Italian method) or only egg white and crystal sugar ( by the French method), stirred and foamed by ventilation and added to the liquid mixture 1b. In this way this liquid-foam mixture 1c is prepared. In addition, syrup 2a is prepared by heat treatment of a mixture of water and granulated sugar and the resulting syrup

2a is carefully mixed with this liquid-foam mixture 1c, preferably in a ratio of 1/1 or 1/2.

Mixing 230: At this stage, the liquid mixture 1b, the egg mixture 1c and the additional additives are again subjected to the mixing process and as a result of this process the meringue dough Id is obtained. The mentioned structure of the meringue dough Id consists only of: almond flour, sugar, water, various additives (emulsifiers, thickeners, humectants, preservatives, etc.), syrup 2a and eggs. In addition, the meringue dough Id does not have a special structural agent and various food dyes are added to the mixture to give color to the meringue dough Id.

Placing the mixture on an insert and spreading 240: The meringue dough Id, which is produced in different colors by adding said additives, is placed on an insert, placed on trays of different shapes and proceeded to the aging process after the spreading process, which is carried out on the basis of the conditions of the process.

Aging 250: At this stage, the meringue dough Id spread on the trays is subjected to the aging process to give it the desired shape and the appropriate baking technique. The main purpose at this stage is to form the part of the desired skirt 1e in a smooth manner on the outer shell of the meringue 1 after baking and to allow the meringue dough Id to assume the desired baking consistency. The next stage will be the phase in which it is subjected to the baking process by placing in the ovens.

Baking 260: The meringue dough 1 d is subjected to the baking process by placing in the oven after the aging process. The appropriate baking temperature used in the production of said pasta 3 is in the range from 100 ° to 300 ° (degrees Celsius) and the baking time is from 8 minutes to 25 minutes. Meringue dough Id acquires its structural characteristics during the baking process. Its outer side must form the outer shell of the meringue 1 by baking, its inner side must be soft and not stick to the pan, and a skirt must be formed around the outer shell of the meringue 1.

Combining the shells with cream 270: After finishing the firing of the outer shell of the meringue 1, the inner filling material - ganache 2 is applied between, preferably, two (may be multilayer) outer shells of the meringue 1, which will be combined as a result from this process the final product pasta 3 is obtained, with a shelf life of 6 months.

Packaging 280: The finished pasta 3 product is taken by a worker or a robot and aligned on the packaging tape. After this stage, packaging is performed and the products are directed to the end user.

Industrial applicability of the invention

In the type of pasta and method of production of the invention it is intended to produce sweet food products such as pasta and the like, consisting of meringue and cream in a new way with a long shelf life and suitable for industrial production, to be packaged with a separator or differently after production, thus producing similar new products with a long shelf life.

The pasta product of the invention allows to have a shelf life of 6 months and to be consumed by the end user during this period. By developing the production method of the mentioned product, a profitable, easily accessible and cheap product is produced for the end user. The choice of fruit flavors, additives and the type of syrup with different content creates a wide product range and allows for the production of pasta and other nutrients with a long shelf life.

Claims (10)

1. Development relating to production methods relating to pasta used in the food industry with a long shelf life and suitable for industrial production, characterized in that it comprises the following steps; - Preparation of powder content (210) - Preparation of liquid foam and syrup (220) - Mixing (230) - Placing the mixture on an insert and spreading (240) - Aging (250) - Baking (260) - Combining shells with cream (270) - Packaging (280) Method according to claim 1, characterized in that in the preparation of the powder content (210), it comprises weighing in predetermined grams the almond flour and powdered sugar, which are said powder content for the production of pasta (3), mixing ; ensuring complete homogeneity by passing this powder mixture (1a) through a sieve; and re-mixing the powder mixture (1a) by adding egg white to it to obtain a liquid mixture (1b). Method according to claim 2, characterized in that in the step of preparing the liquid foam and syrup (220), it comprises preparing the egg mixture (1c), which is preferably prepared in two ways, consisting of egg white , crystal sugar and water (according to the Italian method) or only egg white and crystal sugar (according to the French method), which is mixed and foamed by ventilation; adding to the liquid mixture (1b); and adding syrup (2a) to color the whole mixture. Method according to claim 1 and claim 2, characterized in that in the preparation of the liquid foam and syrup (220), it comprises preparing the added syrup (2a) by heat treatment of the mixture of water and granulated sugar; and mixing the resulting syrup (2a) with the liquid-foamed egg mixture (1c) by means of an additive, preferably in a ratio of 1/1 or 1/2. Method according to claim 3, characterized in that in the mixing step (230), it comprises subjecting the liquid mixture (1b), egg white (1c) and additional additives to subsequent mixing; and obtaining a meringue dough (Id) as a result. Method according to claim 4, characterized in that in the steps of placing the mixture in an insert and spreading it (240), it comprises placing the meringue dough (Id) in an insert, wherein the meringue dough is formed in different colors by adding additives; and spreading on differently shaped trays. A method according to claim 5, characterized in that in the aging step (250), it comprises allowing the meringue dough (Id) to age on the trays to the desired shape and subjecting the aging process to a suitable baking technique. Method according to claim 6, characterized in that in the baking step (260) it comprises subjecting the meringue dough (Id) to the baking process by placing it in the oven after the aging process under conditions under which the appropriate baking temperature is in the range from 100 ° to 300 ° (degrees Celsius) and the baking time is from 8 minutes to 25 minutes; allowing the meringue dough (Id) to acquire its structural characteristics during the baking process; and shaping the outer shell of the meringue! by baking. Method according to claim 7, characterized in that in the step of combining the shells with the cream (270), it comprises applying the inner filler material - ganache (2) between, preferably, two (may be multilayer) outer meringue shells (1), which will be combined after the firing of the outer meringue shell (1) is completed; and obtaining pasta (3), the final product, as a result of this process. A method according to claim 8, characterized in that in the packaging step (280), it comprises placing pasta (3), which is the finished product produced by means of labor or robots, and aligning the packaging tape; and packaging.