Method for cooking pasta

Abstract

The invention relates to a method for cooking pasta (2). The pasta (2) has a water content of at least 20% by weight relative to the weight of the pasta (2); the percentage water content is related to the pasta (2) before the method is carried out; the method comprises: a water supply step during which a given amount of liquid water is supplied to a container (4) containing a given amount of fresh pasta (2), the given amount of liquid water having a temperature of at least 50 DEG C; and a steam supply step during which a given amount of water steam is supplied to the container (4) containing a given amount of pasta (2) for at least 7 seconds to 50 seconds. Due to the combined action of water and steam, the cooking time is greatly shortened compared with that of a previous method.

Description

[0001] This application is a divisional application of the Chinese patent application with the application date of April 24, 2019, application number 201980028144.9, and invention name “Cooking Method”.

[0002] CROSS-REFERENCE TO RELATED APPLICATIONS

[0003] This application claims the benefit of Italian Patent Application No. 102018000004840, filed on April 24, 2018, the disclosure of which is incorporated herein by reference in its entirety. Technical Field

[0004] The present invention relates to a cooking method for cooking pasta. Background Art

[0005] In the catering industry (eg restaurants and bistros), operators usually make available a given quantity of at least partially precooked pasta and complete its cooking or heat it in boiling water after receiving an order from a customer.

[0006] Even if this reduces the customer's waiting time to only a few minutes, the organoleptic, nutritional and hygienic characteristics of the product offered cannot be compared with those of a product that is fully cooked when the order is received. In this regard, it should be noted that the final cooking (or heating) step is usually always carried out using the same water.

[0007] Furthermore, the above-mentioned type of cooking requires complex equipment (eg, boiler and exhaust hood) which is very large and expensive.

[0008] In any case, even with this technique, food preparation times (typically much longer than two minutes) are certainly not ideal.

[0009] US2003 / 051606 discloses the use of steam and water to treat uncooked pasta.Pasta products can be refrigerated or dried.

[0010] US2003 / 051606, EP273323, WO0228240, WO8704910, EP2762045, JPH03198756 disclose devices and / or methods for cooking.

[0011] The object of the present invention is to provide a cooking method which is conceived to at least partially overcome the disadvantages of the prior art and which at the same time is easy and economical to implement. Summary of the Invention

[0012] According to the present invention, there is provided a cooking method according to the accompanying independent claim and preferably according to any one of the claims directly or indirectly dependent thereon. BRIEF DESCRIPTION OF THE DRAWINGS

[0013] The present invention will now be described with reference to the accompanying drawings, which show non-limiting embodiments of the invention, and in which:

[0014] Figure 1 The steps of the method according to the present invention are shown;

[0015] Figure 2 shows another step of the method according to the present invention; and

[0016] Figure 3 A machine for carrying out the method according to the invention is shown schematically. DETAILED DESCRIPTION

[0017] exist Figure 3 In the present invention, numeral 1 generally designates a machine for cooking (fresh) pasta 2. Machine 1 comprises: means 3 for supplying liquid water to a container 4 (containing pasta 2); and means 5 for supplying water vapor to container 4. In particular, means 3 are configured to supply hot water, more precisely water having a temperature of at least about 50° C. (even more precisely, at least 60° C.).

[0018] In use, the cooperation of the means for supplying liquid water 3 and the means for supplying water steam 5 results in rapid and uniform cooking of the pasta 2 .

[0019] In particular, the device 3 acts like a measuring device for supplying a given amount of liquid water having a temperature of at least 50° C. to the container 4 ; the device 5 acts like a measuring device for supplying a given amount of water vapor to the container 4 ; and the container 4 is configured to contain a given amount of pasta 2 .

[0020] According to one aspect of the present invention, a system for cooking pasta 2 is provided, comprising devices 3 and 5 and a container 4 .

[0021] According to some non-limiting embodiments, container 4 is part of machine 1. Advantageously, though not necessarily, container 4 is detachable (and separable) from machine 1. More specifically, during use, container 4 is replaced each time machine 1 is used. For example, container 4 can be a disposable container. In some cases, container 4 is made of a compostable material and / or has at least one transparent portion, so that the pasta 2 contained therein is visible.

[0022] According to some non-limiting embodiments, the device 3 comprises a pipe 6 , a nozzle 7 arranged at the end of the pipe 6 to release water to the container 4 , and a supply assembly 8 that transports the water along the pipe 6 to the nozzle 7 .

[0023] In particular, the device 3 further comprises a heating assembly 9 configured to heat the water emitted by the nozzles 7. More precisely, the heating assembly 9 comprises a boiler 10 and a heat exchanger 11 arranged inside the boiler 10.

[0024] In some cases, the boiler 10 is provided with a heater (which is known per se and not shown here, for example an electric resistance) to heat the water present inside the boiler 10 and to cause it to evaporate.

[0025] According to some non-limiting embodiments, the supply assembly 8 comprises a pump 12 and advantageously, but not necessarily, a flow meter 13 to measure the amount of water flowing through the pipe 6. In some cases, the supply assembly 8 also comprises a flow regulator 14 (in particular a valve) to regulate (in a more precise manner) the amount of water flowing along the pipe 6 (and therefore discharged by the nozzle 7).

[0026] According to some non-limiting embodiments, the device 5 includes a pipe 15, a nozzle 16 disposed at the end of the pipe 15 for discharging water vapor, and a boiler 10 that supplies water vapor along the pipe 15 to the nozzle 16. Advantageously, although not necessarily, the boiler 10 of the device 5 is the same as that of the device 3 (this way, the manufacturer can save money and space). Alternatively, the devices 3 and 5 include different boilers.

[0027] Advantageously, although not necessarily, the device 5 comprises a flow regulator 18 (in particular a valve) to regulate the water vapor discharged by the nozzle 16 (more precisely, the amount of vapor flowing along the duct 15 and thus discharged by the nozzle 16 ).

[0028] In particular, the container 4 comprises a bottom wall 19 and a (single) opening 20 (opposite the bottom wall 19 ).

[0029] Advantageously, although not necessarily, the machine 1 comprises a cover 21 configured to (at least) partially cover the opening 20 .

[0030] In some cases (as shown here), the lid 21 completely covers the opening 20 and has a (single) outlet channel 22 that establishes communication between the interior and the exterior of the container 4. In particular, the cross-sectional area of the outlet channel 22 is about 0.09 cm 2 to about 0.95cm 2 .

[0031] According to some non-limiting embodiments, the lid 21 is provided (in the region of the outlet channel 22 ) with a control mechanism (eg, a safety valve) configured to discharge gas from the interior of the container 4 when the pressure inside the container 4 exceeds a reference value.

[0032] More precisely, although not necessarily, the means 3 and 5 (and even more precisely the nozzles 7 and 16 ) extend through the cover 21 .

[0033] Advantageously, although not necessarily, the machine 1 comprises movement means 23 (in particular at least one fluid dynamic actuator) to move at least one of the container 4 and the lid 21 relative to the other (to move them closer to and further away from each other).

[0034] exist Figure 3 In the embodiment shown, the movement device 23 is connected to the lid 21 and is configured to move the lid 21. According to other embodiments not shown here, the movement device 23 is configured to move the container 4 towards the lid 21 or away from the lid 21.

[0035] In particular, the movement means 23 are configured to exert a given force (on the lid 21 and / or on the container 4) so as to keep the lid 21 in contact with the upper edge 24 of the container 4 (even when the device 5 is operated). More precisely, by doing so, a certain seal is obtained between the edge 24 and the lid 21 (thus limiting the possibility of gas escaping).

[0036] Alternatively or additionally, a retaining mechanism is provided which limits the relative movement of the lid 21 and the container 4 when the lid 21 is in contact with the rim 24 .

[0037] The machine 1 , in particular the system for cooking pasta 2 , further comprises a control unit 25 to control the operation of the means 3 and 5 .

[0038] More precisely, the control unit 25 , which is at least partially part of the device 3 , is configured to control the flow regulator 14 (and the pump 12 if necessary) in particular as a function of the data detected by the flow meter 13 .

[0039] Alternatively or additionally, the control unit 25 , which is at least partially a component of the device 5 , is configured to control the flow regulator 18 .

[0040] According to some non-limiting embodiments, the control unit 25 is configured to (also) control the mobile device 23 .

[0041] Advantageously, although not necessarily, the machine 1 also comprises a reader 26 configured to detect a code applied to the container 4. This code is generally a code identifying the pasta 2 contained in the container 4 and / or the operating parameters of the devices 3 and 5 that must be used to cook said pasta 2 (for example, the amount of water and / or the duration of operation of the device 5).

[0042] According to different non-limiting embodiments, this code may be accessible in the form of a barcode 27 and / or recorded in a (RFID) transponder 27 applied to the container 4 .

[0043] In particular, the control unit 25 is configured to control the devices 3 and 5 according to the data detected by the reader 26 .

[0044] According to one aspect of the present invention, a method for cooking pasta 2 is also provided. The method comprises: a water supply step ( Figure 1 ), during the water supply step, a given amount of liquid water is supplied to the container 4 (as defined above); the steam supply step ( Figure 2 ), during the steam supplying step, a given amount of water vapor is supplied to the container 4 containing a given amount of pasta 2 for a time period of about 7 seconds to about 50 seconds (particularly 10 seconds to 35 seconds).

[0045] It should be noted that the use of steam surprisingly allows the user to cook the pasta 2 in a simple and quick manner.

[0046] Advantageously, although not necessarily, during the water supplying step, a given amount of liquid water is supplied to the container 4 at a temperature of at least 50° C. (particularly at least about 55° C.; more particularly up to 80° C.; even more particularly up to about 90° C.) Note that, herein, the expression “at least” followed by a given number refers to a number greater than or equal to the given number; furthermore, the expression “up to” followed by another given number refers to a number less than or equal to the other given number.

[0047] According to some non-limiting embodiments, the steam supply step is at least partially simultaneous with or subsequent to the water supply step. In other words, in some cases, the steam supply step occurs during part or all of the water supply step; additionally or alternatively, the steam supply step is performed after the water supply step; alternatively, the water supply step is performed during part of the steam supply step. In other words, again, the steam supply step is (at least partially) simultaneous with and / or subsequent to the water supply step.

[0048] In particular, during the steam supply step, at least a portion of the given amount of water vapor (directly) contacts at least a portion of the given amount of pasta 2 (the given amount of pasta 2) (if necessary, fully or partially wetted by the given amount of water supplied during the water supply step).

[0049] In particular, during at least a part of the steam supply step (during the steam supply step), the pasta 2 is not (completely) immersed in water.

[0050] Advantageously, although not necessarily, the method is implemented by the machine 1 described above.

[0051] Due to the combined effect of water and steam, cooking time is greatly reduced compared with previous methods. In addition, the method can be implemented by a relatively small and inexpensive machine 1.

[0052] The pasta 2 present in (or inserted into) the interior of the container 4 (before the steam supply step, in particular before the water supply step) is essentially raw (it has not undergone a pre-cooking step).

[0053] Specifically, during the steam supplying step, a given amount of water vapor is supplied to the container 4 to cook the pasta 2 contained therein.

[0054] More precisely, the given amounts of liquid water, water vapor and (fresh) pasta 2 are chosen so that the pasta 2 is properly cooked, but at the same time, a substantially irrelevant amount of water remains in the container 4 .

[0055] In particular, the pasta 2 has a water content of at least about 20% by weight relative to the total weight of the pasta 2. Advantageously, although not necessarily, the pasta 2 has a water content of at least about 22% by weight (more specifically, at least about 24% by weight), and in particular up to about 40% by weight (more specifically, up to about 35% by weight), relative to the total weight of the pasta.

[0056] The moisture content percentages indicated above relate to the pasta 2 before the above method is applied. In other words, the pasta 2 has a moisture content of at least 20% (advantageously at least 22%; more precisely, at least about 24%; particularly, up to about 40%; more particularly, up to about 35%) before the steam supply step (particularly before the water supply step).

[0057] According to some non-limiting embodiments, the pasta 2 has a water activity (Aw) of at least about 0.85 (more specifically, at least about 0.89). In particular, the pasta 2 has a water activity (Aw) of about 0.90 (more specifically, 0.91) to about 0.98 (more specifically, to 0.97).

[0058] Alternatively, the pasta 2 has a water activity (Aw) of up to about 0.91 (particularly, up to about 0.92). In particular (in these cases), the pasta 2 has a water content of at least about 20% by weight (more specifically, at least about 22% by weight) relative to the total weight of the pasta. More particularly (in these cases), the pasta 2 has a water content of up to 24% by weight (more specifically, up to 23% by weight) relative to the total weight of the pasta.

[0059] The “weight of the pasta” or “total weight of the pasta” refers to the weight of the pasta (2) without taking into account other possible ingredients (e.g., the filling amount of the filled pasta). Similarly, the water content and / or water activity are considered to relate only to the pasta composition without taking into account other possible ingredients (e.g., the filling of the filled pasta).

[0060] In this paper, we consider water activity (at 25°C) measured according to the provisions of standard ISO 18787:2017.

[0061] It is known that water activity is:

[0062]

[0063] in:

[0064] ·p v is the vapor pressure of water in food (Pa)

[0065] P* is the vapor pressure of pure water at the same temperature (Pa).

[0066] The percentage moisture content of pasta 2 is measured by calculating (as is considered normal) the ratio of the difference between the weight of the initial sample and the weight of the same sample after drying (after no further weight change is observed) to the weight of the initial sample. In particular, the moisture content of pasta is measured in accordance with ASTM C566.

[0067] According to some non-limiting embodiments, the container 4 comprises at least one opening 20 through which, during the steam supply step, (at least) a portion of the water vapor flows out of the container 4. More precisely, the container 4 is of the type described above.

[0068] Advantageously, although not necessarily, during the steam supply step, a lid 21 , in particular of the type described above, at least partially covers the opening 20 in order to reduce the escape of water vapor from the container 4 .

[0069] According to some non-limiting embodiments, the lid 21 completely covers the opening and has an outlet channel that establishes communication between the interior and the exterior of the container and has a diameter of about 0.09 cm. 2 to about 0.95cm 2 area.

[0070] In some cases, the lid 21 is provided (in the region of the outlet channel 22 ) with a control mechanism (eg a safety valve) which discharges gas from the interior of the container 4 when the pressure inside the container 4 exceeds a reference value during the steam supply step.

[0071] Advantageously, although not necessarily, during at least part of the steam supply step, the pressure inside the container 4 is greater than atmospheric pressure, in particular it is greater than about 1 bar (more precisely greater than about 1.001 bar), more particularly up to 1.2 bar.

[0072] Advantageously, although not necessarily, the water vapor has a vapour quality (ie, also known as the ratio of the mass of vapor to the total mass of liquid plus vapor) of less than about 0.9, particularly less than about 0.8.

[0073] According to some non-limiting embodiments, the given amount of water is less than the given amount of pasta 2 by weight.

[0074] In particular, the ratio between the weight of a given amount of water and the weight of a given amount of pasta 2 is from about 0.30 to about 0.95, in particular from about 0.35 to about 0.90.

[0075] Advantageously, although not necessarily, the weight ratio between a given amount of steam and a given amount of pasta 2 is from about 0.04 to about 0.25, in particular from about 0.06 to about 0.20.

[0076] Advantageously, although not necessarily, during the steam supply step, steam is supplied to the container 4 at a pressure of about at least 1.5 bar, in particular about 2.5 bar to about 4 bar.

[0077] According to some embodiments, during the water supply step, nozzle 7 (particularly as defined above) supplies a given amount of liquid water to container 4. During the steam supply step, nozzle 16 (particularly as defined above) supplies a given amount of water steam to container 4.

[0078] Advantageously, although not necessarily, the steam supply step (at least partially) follows the water supply step.

[0079] In particular, during the water supply step, a given amount of liquid water is supplied to the container 4 containing a given amount of pasta 2. In these cases, it is preferred, although not essential, that the pasta 2 remain in the liquid water for a period of less than about 40 seconds (more specifically, less than about 30 seconds) before the steam supply step.

[0080] According to some embodiments, the method comprises, after the steam supply step, an adding step during which a sauce (for example a meat and / or vegetable sauce) is added to the pasta 2 (present in the container 4) that has undergone the water supply step and the steam supply step.

[0081] In particular, the method further comprises: a sauce heating step before the adding step, during which the sauce is heated. Alternatively, the sauce can be added cold.

[0082] According to a particular embodiment, a given amount of pasta inside the container has a weight of about 70 grams (particularly about 80 grams) to about 150 grams (particularly to about 120 grams); a given amount of liquid water has a weight in the range of about 30 grams (particularly about 40 grams) to about 130 grams (particularly to about 90 grams); and a given amount of steam has a weight of about 4 grams (particularly about 6 grams) to about 25 grams (particularly to about 20 grams).

[0083] The amounts of pasta 2, water and steam (more precisely, the ratio between the weight of pasta 2 and the steam distribution time is a relative weight ratio) and other parameters (such as the temperature of the water supplied to the container 4 and / or the pressure at which the steam is distributed into the container 4) can be changed (adjusted) as needed and according to the different types of pasta 2 used.

[0084] Advantageously, although not necessarily, the pasta 2 has a thickness of up to 3.5 mm, in particular up to 3 mm, more advantageously up to 2 mm, even more advantageously up to 1.5 mm.

[0085] According to some embodiments, the pasta 2 has a thickness of at least 0.3 mm, in particular at least 0.4 mm, more in particular at least 0.5 mm.

[0086] Advantageously, though not necessarily, the container 4 has a code (particularly as defined above). The method further comprises: a detection step, during which the code is detected; and a condition selection step, during which, based on the detected code, parameters used during the liquid water supply step and the water vapor supply step are selected. In particular, during the condition selection step, at least one of the following parameters is selected: a given amount of liquid water, a temperature of the liquid water, a given amount of water vapor, a vapor distribution pressure, a vapor quality, and a duration for which the water vapor is supplied to the container (in other words, the duration of the vapor supply step). More particularly, during the condition selection step, at least one of the following parameters is selected: a given amount of liquid water, a given amount of water vapor, and a duration for which the water vapor is supplied to the container.

[0087] By implementing the method according to the invention, the user can obtain various advantages compared to the prior art. Among them are the following: the pasta 2 can be cooked surprisingly quickly using relatively small and inexpensive machines (the finished dish can usually be served in less than a minute after preparation begins); the resulting cooked pasta has organoleptic, nutritional, and hygienic properties that are absolutely comparable to (or even superior to) those of pasta cooked using the traditional method in a single step in boiling water (i.e., without pre-cooking).

[0088] The possibility of using a different (clean and / or new) container 4 for each new portion of pasta is particularly advantageous from a hygienic point of view.

[0089] It should be noted that the method according to the invention can be used in public restaurants (e.g. hotels, restaurants, etc.), moreover, reducing the need for large and expensive equipment (such as traditional exhaust hoods). In these cases, the customer can choose the pasta 2 they want, which can be cooked directly there, and then cooked by the operator in a clean (new) container 4, and if necessary, the customer can also eat it directly there.

[0090] Furthermore, the method according to the invention can also be implemented at home to simplify the preparation of meals and significantly reduce cooking times.

[0091] Other characteristics of the invention will be better understood on reading the following description of an embodiment which is given by way of illustration and not limitation.

[0092] Example 1

[0093] This example describes specific tests related to the implementation of the above method. Water at a temperature of 60°C and then steam were supplied to fresh pasta samples (having a water content of 24% or more relative to the weight of the pasta) shown in Table 1 below and placed inside a container 4 (as described above). During the supply of steam, the opening 20 of the container was provided with an outlet opening 22 (approximately 0.2 cm in area). 2 )'s cover 21 is completely closed.

[0094] The water supply nozzle 7 and the steam supply nozzle 16 extend through the cover 21 .

[0095] The amount of water used and the steam distribution time for each test are shown in Table 1 (where the millimeters shown represent the thickness of the pasta).

[0096] Table 1

[0097]

[0098] The cooked pasta obtained was tested blindly by a panel of three tasters, comparing it with the same pasta cooked in a single step using the traditional method in boiling water (without pre-cooking). The panel was unable to distinguish (from a sensory point of view and from the perspective of consistency) between the two pasta preparations.

[0099] Tests were also conducted using dry pasta under conditions similar to those described above. In these cases, the pasta obtained was not fully cooked and was essentially inedible.

Claims

1. A method for cooking pasta (2) having a water content of at least 20% by weight relative to the weight of said pasta (2); The percentage of moisture content is related to the pasta (2) prior to being subjected to the method comprising: a water supply step during which a given amount of liquid water having a temperature of at least 50° C. is supplied to the container (4) containing the given amount of fresh pasta (2); and a steam supplying step during which a given amount of water vapor is supplied to the container (4) containing a given amount of pasta (2) for a duration of at least 7 seconds to 50 seconds, The container (4) comprises at least one opening (20), and during the steam supply step, a portion of the water vapor flows out of the container (4) through the opening (20).

2. The method according to claim 1, wherein During the steam supplying step, a given amount of water vapor is supplied to the container (4) containing a given amount of pasta (2) for a duration of up to 40 seconds.

3. The method according to claim 1, wherein The given amount of liquid water is less by weight than the given amount of pasta (2).

4. The method according to claim 1, wherein During at least part of the steam supply step, the pressure inside the container (4) is greater than 1 bar.

5. The method according to claim 1, wherein The water vapor has a vapor quality, which is the ratio of the mass of the vapor to the total mass of the liquid plus the vapor, of less than 0.

9.

6. The method according to claim 1, wherein The weight ratio of the given amount of water to the given amount of pasta (2) is 0.30 to 0.

95.

7. The method according to claim 1, wherein The container (4) has a bottom wall (19) and an opening (20) opposite to the bottom wall (19); during the steam supplying step, a cover (21) at least partially covers the opening (20) to reduce the discharge of water vapor from the container (4).

8. The method according to claim 7, wherein: The lid (21) completely covers the opening (20) and has an outlet channel (22) that establishes communication between the interior and exterior of the container (4) and has a 0.09 cm 2 to 0.95cm 2 area.

9. The method according to claim 7, wherein: The lid (21) completely covers the opening (20) and is provided with a control mechanism configured to discharge gas from the interior of the container (4) when the pressure inside the container (4) exceeds a reference value.

10. The method according to claim 1, wherein During the water supplying step, the first nozzle (7) supplies the given amount of liquid water to the container (4); during the steam supplying step, the second nozzle (16) supplies the given amount of water steam to the container (4).

11. The method according to claim 1, wherein The steam supplying step at least partially follows the water supplying step.

12. The method according to claim 1, comprising an adding step after the steam supplying step, during which sauce is added to the pasta (2) that has undergone the water supplying step and the steam supplying step.

13. The method according to claim 1, wherein The pasta (2) has a water content of at least 22% by weight relative to the weight of the pasta (2).

14. The method according to claim 1, wherein The pasta (2) has a water activity (Aw) of 0.85 to 0.98; the water activity of the pasta (2) relates to the pasta (2) before the method is carried out.

15. The method according to claim 1, wherein The pasta (2) has a water activity (Aw) of up to 0.91; the water activity of the pasta (2) is related to the pasta (2) before the method is applied.

16. The method according to claim 1, wherein The given amount of pasta (2) inside the container (4) has a weight of 70 to 150 grams; the given amount of liquid water has a weight of 30 to 130 grams; and the given amount of steam has a weight of 4 to 20 grams.

17. The method according to claim 1, wherein The container (4) has a code or condition for the liquid water supply step and / or the water vapor supply step; the method further comprises: a detection step during which the code is detected; and a condition selection step during which parameters used during the liquid water supply step and the water vapor supply step are selected based on the detected code.

18. The method according to claim 17, wherein: During the condition selection step, at least one of the following items is selected: a given amount of the liquid water, a given amount of the water vapor, and a duration for supplying the water vapor to the container (4).

19. The method according to claim 1, wherein The steam supplying step is at least partially simultaneous with the water supplying step or the steam supplying step is subsequent to the water supplying step.

20. The method according to claim 1, the pasta (2) having a water content of at least 24% by weight relative to the weight of the pasta (2).

21. The method of claim 1, wherein the method is implemented by a machine comprising: A device (3) for supplying liquid water to a container (4) containing the pasta (2), and a device (5) for supplying water vapor to the container (4); the combined action of the device (3) for supplying liquid water and the device (5) for supplying water vapor promotes cooking of the pasta (2).

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