METHOD FOR PRODUCING OF SHORT EGG CONTAINING PASTA Russian patent published in 2019 - IPC A23L15/00 

FIELD: food industry.

SUBSTANCE: invention relates to the field of food industry and can be used in the manufacture of pasta. Method for producing short egg containing pasta is characterized by the fact that the dough is kneaded continuously under vacuum by mixing durum wheat durum flour, white baker's flour and egg suspension, kneaded dough is extruded under pressure of 135–140 bar. Next, by rotating a cutting ring, the formed short pasta is fed into a pre-drying chamber with a temperature of 90–92 °C, then the pasta enters a main drying zone with four climatic zones with differentially maintained air temperature and its humidity. In this case, in the first climatic zone, the temperature and humidity are respectively in the range of 80–100 °C and 42–50 %, in the second – 68–80 °C and 64–68 %, in the third – 66–72 °C and 68–80 %, in the fourth – 62–68 °C and 74–80 %.

EFFECT: invention makes it possible to improve the quality of the produced short egg containing pasta by reducing the number of broken, deformed products and chips, while ensuring high preservation of dry matter in the products during cooking.

1 cl, 1 tbl, 1 ex