METHOD AND DEVICE FOR PRODUCING FAST-COOKING MACARONI FOODS Russian patent published in 1999 - IPC

FIELD: food production technique. SUBSTANCE: fast-cooking macaroni foods contain flour, liquid phase, common salt and spices which are generally procured together with ready product in separate package. Also introduced are biologically active flavoring additives, conserving agents and vitamins. Liquid phase is represented by water solution containing protein and fat. Components of macaroni foods are taken in following proportions (at moisture content of ready product being 4-13%), mass %: flour 63-85, common salt 2.1-2.5, biologically active flavoring additives 0.1-0.15, conserving agents 0.12-0.20, vitamins 0.10-0.12, water solution containing protein and fat - the balance. According to method, production of fast-cooking macaroni foods begins with making dough by mixing flour with water solution containing protein and fat, and by mixing with other components. After that, semi-product is formed and treated by steam. Then, semi-product undergoes following treatment: cutting into portions, thermal treatment, removing of moisture by means of microwave treatment, cooling, weighing, and packaging, procuring of dry spicery. Water solution containing protein and fat is made by dissolving in water by any known way of components containing proteins and fats such as for example concentrates of hen or meat produce. Device for realizing of aforesaid method incorporates following units: mechanisms for accurate proportioning of all components, dough kneader, mechanisms for supplying, proportioning and cutting of dough belt, steaming chamber, cooling zone, drying unit in the form of microwave oven, weighing and packaging mechanisms. Application of aforesaid method and device allows for enhancing nutritional value of fast-cooking macaroni foods. EFFECT: higher efficiency. 14 cl, 1 dwg, 1 tbl