Dried pasta comprising meal of nixtamalized durum-wheat and a process for the production thereof

Abstract

Dried pasta and a process for the production thereof, wherein said process comprises the following steps: a) providing a dough comprising at least one durum-wheat meal, at least one meal of nixtamalized wheat, and water; b) subjecting said dough to a step of forming by lamination or extrusion; c) dividing the dough obtained in step b) into dough portions having size consistent with the desired type of pasta; d) drying said dough portions, thereby obtaining dried pasta having a moisture value equal to or lower than 12.5% by weight of its total weight.

Description

[0001] DRIED PASTA COMPRISING MEAL OF NIXTAMALIZED DURUM-WHEAT AND A PROCESS FOR THE PRODUCTION THEREOF

[0002] DESCRIPTION

[0003] Field of application

[0004] The present invention refers to the technical field of food industry. In particular, the invention relates to dried pasta made of durum-wheat meal and to the process for the production thereof.

[0005] Prior art

[0006] Dried pasta is one of the foods on which the Mediterranean diet is based, and it is typically pasta made of durum-wheat meal.

[0007] In Italy, the expression “pasta made of durum-wheat meal” typically indicates a food product obtained by drawing or lamination and subsequent drying of doughs prepared exclusively with durum-wheat meal and water (Law 580 / 67) .

[0008] The traditional method for the preparation of pasta made of durum-wheat meal typically comprises kneading the durum-wheat meal with water, thereby forming gluten and hydrating starch, to form a dough which is processed until the desired and optimum texture, plasticity and homogeneity are obtained.

[0009] Then, during drawing, the dough is pushed through tubes having a desired cross section, so that it takes a specific shape, and, when it comes out of the dies, the drawn dough is dried to reduce its moisture to about 12.5%. At the end of drying, which can be carried out even at high temperatures, for example 100 °C for two or three hours, dried pasta made of durum-wheat meal of the desired type is obtained, which, once cooled at room temperature, is packaged and ready for distribution.

[0010] Although traditional dried pasta is exclusively made using a durum- wheat meal, as mentioned above, in the technical field of dried pasta the possibility to supplement durum-wheat meal with flours based on, for example, legumes, corn, rice, sorghum, buckwheat, hemp, amaranth, quinoa, is known.

[0011] Moreover, special types of pasta have been produced to meet consumers’ specific needs, such as, for example, food dysfunctions.

[0012] According to the Italian culinary tradition, any type of pasta is typically seasoned; the types of seasoning or sauce at disposal of the consumer are very varied, comprising, for example, meat- or fish-based sauces, vegetable-based sauces, and dairy-product-based sauces.

[0013] In particular, the desired seasoning or sauce is generally added to pasta because pasta does not have a strong flavor, instead, it is known that pasta is characterized by a quite neutral flavor.

[0014] Exactly because of this neutral flavor typical of pasta, the consumer considers the addition of seasoning or sauce substantially necessary to consume and taste a portion of pasta.

[0015] The tastier seasonings or sauces with a more marked flavor are often rich in fat, for example the seasonings or sauces based on dairy products (milk-derived cream, cheese fondue, bechamel or butter) or seasonings or sauces based on meat or derivatives (pork jowl, pancetta, lard or sausage).

[0016] Seasonings or sauces can not be consumed by a part of consumers because of health problems (for example, consumers who are intolerant or allergic to lactose and / or have high cholesterol levels), and, in addition, in the last decade more and more consumers, mindful of a healthy and balanced diet, have also typically selected seasonings or sauces paying special attention to their calorie intake, and, more generally, to their nutritional intake.

[0017] Therefore, in recent years, the market has tried to meet the needs of consumers for healthy, low-calorie, allergen-free, and, at the same time, tasty and savory seasonings or sauces to season pasta, which, as mentioned above, traditionally has a substantially neutral flavor. Unfortunately, these healthy and low-calorie seasonings or sauces free of specific allergens, such as, in particular, lactose, are often not very tasty nor savory.

[0018] The publication titled “Effect of nixtamalization with CafOHf, CaCh, and CaCOs on the protein secondary structure, rheological, and textural properties of soft wheat flour doughs”, Rincon-Aguirre et al., Journal of Cereal Science, Volume 107, September 2021, investigates the effect of dough formation using dynamic rheology, thixotropy, zeta-potential, and FT-IR properties of soft wheat dough as a function of Ca(OH)a, and Ca- salts contents (0.3%, 0.7%, and 1.1%).

[0019] US2004081738A1 is directed to a method of making a refrigerated fresh pasta-like dough or refrigerated fresh corn masa-dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. This disclosure is further directed to a pasta or corn dough product resulting from the method.

[0020] As a consequence, the technical problem underlying the present invention is to provide dried pasta that can be seasoned reducing to the minimum the amount of seasoning or sauce required for the consumption of said pasta, because it is characterized by a pleasant, recognizable and tasty flavor, thus generally having satisfying organoleptic characteristics, at the same time having optimum nutritional values to follow a healthy and balanced diet.

[0021] Summary of the invention

[0022] Said technical problem was solved by providing dried pasta comprising at least one durum-wheat meal and at least one meal of nixtamalized wheat, wherein the dried pasta has a moisture value equal to or lower than 12.5% by weight of its total weight.

[0023] In particular, the meal of nixtamalized wheat is a meal of nixtamalized durum wheat.

[0024] In particular, said dried pasta comprises at least 10% by weight of its total weight of meal of nixtamalized wheat, more in particular meal of nixtamalized durum-wheatjoreferably an amount of meal of nixtamalized wheat between 15% and 45% by weight of its total weight.

[0025] Preferably, said dried pasta comprises at least 40% by weight of its total weight of durum-wheat meal, more preferably an amount of durum- wheat meal between 40% and 80%, even more preferably between 50% and 65%, by weight of its total weight.

[0026] The expressions “dried pasta” and “pasta” are herein used interchangeably.

[0027] The term “meal”, as used herein, means the product of grinding grains of durum wheat, as well as grains of nixtamalized wheat and / or grains of treated nixtamalized wheat.

[0028] The expression “durum-wheat meal”, as used herein, means the product obtained from grinding grains of durum wheat that has not undergone a preliminary nixtamalization treatment.

[0029] Preferably, said durum-wheat meal is durum-wheat semolina or durum- wheat semolato.

[0030] The expression “meal of nixtamalized wheat” means a wheat meal, in particular a meal made of durum wheat, more in particular durum-wheat semolato or durum-wheat semolina, more preferably durum-wheat semolina, obtained by grinding wheat grains that had previously undergone a nixtamalization treatment.

[0031] In particular, “meal of nixtamalized wheat” means a meal obtained by grinding caryopses or grains of plants of the Triticum genus, for example Triticum durum or Triticum turgidum subsp. durum, that have previously undergone a nixtamalization treatment. It is traditionally known that nixtamalization is a process for the treatment of corn grains that comprises boiling grains of well-ripe corn in an alkaline solution, typically an aqueous solution of calcium hydroxide, for a predetermined period of time, then washing the so-treated corn grains (so as to remove calcium hydroxide residues) and finely grinding them to produce a flour called “masa”, a basic ingredient of Central American cuisine for preparing, for example, tortillas, tamales or hominy.

[0032] Thus, according to the present invention, the expression “meal of nixtamalized wheat” means a wheat meal obtained from grains of nixtamalized wheat, namely wheat grains that had been subjected to a preliminary process of treatment comprising the following steps:

[0033] - providing wheat grains, in particular durum-wheat grains;

[0034] - carrying out a nixtamalization treatment, wherein durum-wheat grains are put in contact with an aqueous alkaline solution, preferably a calcium hydroxide solution;

[0035] - drying the previously treated grains of nixtamalized wheat, thereby obtaining dried grains of nixtamalized wheat;

[0036] - optionally, peeling said dried grains of nixtamalized wheat.

[0037] Preferably, the step of putting wheat grains in contact with an aqueous alkaline solution is carried out by nebulizing it on the wheat grains.

[0038] Preferably, said at least one meal of nixtamalized wheat has a volumebased particle size smaller than 500 gm, more preferably between 100 gm and 500 gm, even more preferably between 200 gm and 300 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000 (in particular provided by Malvern Panalytical UK) .

[0039] According to one particular embodiment, said at least one meal of nixtamalized wheat has a volume-based particle size between 350 gm and 400 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000 (in particular provided by Malvern Panalytical UK).

[0040] In particular, according to the present invention, the expression “volumebased particle size” means a value calculated as equivalent volume diameter, namely the value of the diameter of a sphere having a volume that is equivalent to that of the examined particles, including internal empty spaces, as measured by means of a laser diffractometer Mastersizer 3000 of the firm Malvern Panalytical UK.

[0041] Preferably, the meal of nixtamalized wheat can be a meal of treated nixtamalized wheat or a mixture of meal of treated nixtamalized wheat.

[0042] More preferably, said mixture of meal of treated nixtamalized wheat comprises a meal of treated nixtamalized wheat and a meal of non-treated nixtamalized wheat.

[0043] In particular, the meal of treated nixtamalized wheat is a meal of treated nixtamalized durum wheat.

[0044] The expression “meal of treated nixtamalized wheat”, as used herein, also means a meal of wheat obtained from grains of nixtamalized wheat, in particular nixtamalized durum-wheat, that have been subjected to further treatments to provide certain organoleptic properties, in particular comprising the following steps:

[0045] - providing nixtamalized-wheat grains, optionally peeled, in particular obtained by the preliminary process of treatment described above;

[0046] - subjecting said grains of nixtamalized wheat to a roasting and / or fermentation treatment to obtain grains of treated nixtamalized wheat;

[0047] - grinding said grains of treated nixtamalized wheat, thereby obtaining a meal of treated nixtamalized wheat, in particular a meal of roasted nixtamalized wheat or a meal of fermented nixtamalized wheat.

[0048] At the same time, the expression “meal of treated nixtamalized wheat”, as used herein, means a meal of nixtamalized wheat, in particular nixtamalized durum-wheat, that has been subjected to further treatments to provide certain organoleptic properties, in particular comprising the following steps:

[0049] - providing nixtamalized-wheat grains, optionally peeled, in particular obtained by the preliminary process of treatment described above;

[0050] - grinding said grains of nixtamalized wheat, thereby obtaining a meal of nixtamalized wheat;

[0051] - subjecting said meal of nixtamalized wheat to a smoking treatment, thereby obtaining a meal of treated nixtamalized wheat, in particular a meal of smoked nixtamalized wheat.

[0052] Thus, it is understood that, before the step of roasting and / or fermentation treatment, in general, or before grinding, and for the purposes of obtaining a corresponding meal, the wheat grains may be peeled.

[0053] More preferably, the above-mentioned meal of treated nixtamalized wheat is selected from meal of fermented nixtamalized wheat, even more preferably meal made of nixtamalized wheat peeled and fermented by spores of Aspergillus oryzae or meal made of nixtamalized wheat peeled and fermented by spores of Rhizopus oligosporus, meal of roasted nixtamalized wheat, meal of smoked nixtamalized wheat or any mixture thereof.

[0054] In an embodiment of the present invention, said meal of treated nixtamalized wheat is a mixture of meal of smoked nixtamalized wheat and of the above-mentioned mixture of roasted nixtamalized wheat. More preferably, a mixture of meal of smoked nixtamalized wheat and of roasted nixtamalized wheat in a weight ratio by weight between 1:2 and 2: 1.

[0055] According to the present invention, the expression “meal of non-treated nixtamalized wheat” means a meal of nixtamalized wheat, in particular nixtamalized durum-wheat, obtained by a process comprising the following steps:

[0056] - providing nixtamalized-wheat grains, optionally peeled, in particular obtained by the preliminary process of treatment described above;

[0057] - grinding said grains of nixtamalized wheat, thereby obtaining a meal of non-treated nixtamalized wheat.

[0058] According to a further embodiment, the meal of nixtamalized wheat is a mixture of meal of treated nixtamalized wheat, in particular comprising a meal of roasted nixtamalized wheat, and a meal of non-treated nixtamalized wheat.

[0059] More preferably, the meal of nixtamalized wheat is a mixture of a meal of roasted nixtamalized wheat and of non-treated nixtamalized wheat in a weight ratio by weight between 1:3 and 1: 1.

[0060] In particular, “meal of roasted nixtamalized wheat” means a meal of treated nixtamalized wheat, in particular nixtamalized durum-wheat, obtained by roasting grains of nixtamalized wheat at a temperature between 170°C and 190°C, for a time period between 30 minutes and 1 hour, before they are cooled and ground, thereby obtaining the above- mentioned meal of roasted nixtamalized wheat.

[0061] In particular, “meal of smoked durum wheat” means a meal of treated nixtamalized wheat, in particular nixtamalized durum-wheat, obtained by grinding grains of nixtamalized wheat and by smoking the meal thereby obtained inside a designated smoking chamber, for example an oven provided with a brazier, in which wood chips or twigs, in particular hydrated grapevine shoots, are placed.

[0062] As will be seen hereafter with reference to the process of the present invention, the meal thereby obtained and the above-mentioned wood chips or twigs are placed in the smoking chamber, and, inside the smoking chamber, wood smoke is generated from said wood chips or twigs, thereby bringing, in particular, the smoking chamber to a temperature between 30-70°C, more in particular between 30-60°C.

[0063] In particular, as will be seen hereafter in connection with the process of the invention, “meal made of nixtamalized wheat fermented by spores of Aspergillus oryzae” means a meal of treated nixtamalized wheat obtained by peeling, inoculating and fermenting nixtamalized-wheat grains by means of spores of Aspergillus oryzae.

[0064] In particular, as will be seen hereafter in connection with the process of the invention, “meal made of nixtamalized wheat fermented by spores of Rhizopus oligosporus” means a meal of treated nixtamalized durum wheat obtained by peeling, inoculating and fermenting nixtamalized-wheat grains by means of spores of Rhizopus oligosporus.

[0065] Preferably, the dried pasta according to the invention further comprises gluten or a gluten-based additive.

[0066] In particular, gluten may be selected from wheat gluten, spelt gluten, emmer gluten, triticale gluten, kamut gluten, rye gluten, barley gluten, oat gluten or any mixture of the latter, preferably wheat gluten, more preferably soft-wheat gluten.

[0067] Advantageously, gluten, acting as a binding agent, improves the characteristics of viscosity, elasticity and cohesion of the dough.

[0068] Preferably, said dried pasta comprises cereal grass powder.

[0069] More preferably, the cereal grass powder is selected from wheat grass powder, emmer grass powder or any mixture thereof.

[0070] Even more preferably, the cereal grass powder is wheat grass powder.

[0071] In a preferred embodiment, said dried pasta comprises a durum-wheat meal, at least one meal of nixtamalized wheat and said cereal grass powder, preferably wheat grass powder, wherein said meal of nixtamalized wheat is a mixture of meal of treated nixtamalized wheat, in particular comprising a meal of roasted nixtamalized wheat and a meal of non-treated nixtamalized wheat, more preferably a mixture of a meal of roasted nixtamalized wheat and of non-treated nixtamalized wheat in a weight ratio by weight between 1:3 and 1: 1.

[0072] The expression “wheat grass powder” means the powder obtained from the first leaves or sprouts that grow after germination of the seed of the wheat plant (genus Triticum), in particular soft wheat (species Triticum aestivum). Wheat grass is considered a rich source of nutrients and is used as a food supplement in specific diets (such as, for example, the vegetarian diet) and as a natural remedy capable of contributing to maintaining the well-being of the immune system and of the organism as a whole.

[0073] Preferably, the dried pasta according to the invention may be long pasta or short pasta.

[0074] More preferably, the dried pasta according to the invention is long pasta.

[0075] According to a preferred embodiment of the invention, the long pasta is selected from spaghetti, tagliatelle or spaghettoni.

[0076] Alternatively, the dried pasta according to the invention is short pasta.

[0077] According to a preferred embodiment of the invention, the short pasta is selected from rigatoni, macaroni, fusilli, penne or tortiglioni.

[0078] Preferably, the dried pasta according to the invention has a moisture value between 10% and 12% by weight of its total weight.

[0079] Advantageously, the meal of nixtamalized wheat endows the dried pasta with a pleasant flavor that can be distinctly recognized by the consumers.

[0080] Even more advantageously, the dried pasta according to the present invention comprising a meal of nixtamalized wheat may be consumed using a minimum amount of seasoning or sauce, such as for example by pouring a little extra virgin olive oil onto the pasta already served on the dish and ready for consumption.

[0081] Said advantage can be obtained exactly thanks to the distinctive organoleptic properties of the pasta according to the invention compared to traditional pasta.

[0082] As a consequence, introducing the pasta according to the invention into the diet allows to obviate the use of the various sauces and seasonings for the traditional pasta, which are often rich in fat or contain specific allergens, such as lactose.

[0083] Thus, the dried pasta according to the present invention allows to improve the diet of consumers for whom it is not recommended to consume pasta with the traditional seasonings or sauces, since said seasonings or sauces are often rich in fat, or of consumers that must follow healthy diets or diets free of specific allergens.

[0084] Advantageously, said dried pasta may be introduced into the diets of consumers suffering from intolerances or health disorders (for example, consumers who are intolerant or allergic to lactose and / or have high cholesterol levels).

[0085] Said technical problem was further solved by providing a process for the production of said dried pasta according to the present invention, comprising the following steps: a) providing a dough comprising at least one durum-wheat meal, at least one meal of nixtamalized wheat, in particular at least one meal of nixtamalized durum-wheat, and water; b) subjecting said dough to a step of forming by lamination or extrusion; c) dividing the dough obtained in step b) into dough portions having size consistent with the desired type of pasta; d) drying said dough portions so as to obtain dried pasta having a moisture value equal to or lower than 12.5% by weight of its total weight, wherein said dried pasta comprises at least 10% by weight of its total weight of meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat.

[0086] Preferably, the dried pasta thus obtained in drying step d) comprises an amount of meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat, between 15% and 45% by weight of its total weight.

[0087] More preferably, the dried pasta thus obtained in drying step d) comprises at least 40% by weight of its total weight of durum-wheat meal, more preferably an amount of durum-wheat meal between 40% and 80%, even more preferably between 50% and 65%, by weight of its total weight.

[0088] Step a) is conveniently carried out by mixing at least one durum-wheat meal, at least one meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat, and water until obtaining said dough.

[0089] Preferably, in step a) said dough has a water content (namely moisture) between 28% and 35%, more preferably between 30.5% and 34%, by weight of its total weight.

[0090] Preferably, the meal of nixtamalized wheat used in step a) has a volumebased particle size smaller than 500 gm, more preferably between 100 gm and 500 gm, even more preferably between 200 gm and 300 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000 (in particular provided by Malvern Panalytical UK) .

[0091] According to one particular embodiment, said at least one meal of nixtamalized wheat used during step a) has a volume-based particle size between 350 gm and 400 gm, as measured by means of a laser particlesize analyzer Mastersizer 3000 (in particular provided by Malvern Panalytical UK).

[0092] More preferably, in step a) the meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat, is obtained according to the following process: - providing wheat grains, in particular durum-wheat grains;

[0093] - carrying out a nixtamalization treatment, wherein the durum-wheat grains are put in contact with an aqueous alkaline solution, preferably a calcium hydroxide solution;

[0094] - drying the previously treated wheat grains, thereby obtaining dried grains of nixtamalized wheat;

[0095] - optionally, peeling said dried grains of nixtamalized wheat;

[0096] - optionally, grinding the grains of nixtamalized wheat thereby dried so as to obtain a meal of nixtamalized wheat having a volume-based particle size smaller than 500 gm, preferably between 100 gm and 500 gm, more preferably between 200 gm and 300 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000 (in particular provided by Malvern Panalytical UK);

[0097] Preferably, the step of putting wheat grains in contact with an aqueous alkaline solution is carried out by nebulizing it on the wheat grains.

[0098] Preferably, in step a) the above-mentioned meal of nixtamalized wheat is a meal of treated nixtamalized wheat or a mixture of meal of treated nixtamalized wheat.

[0099] More preferably, in step a) said mixture of meal of treated nixtamalized wheat comprises a meal of treated nixtamalized wheat and a meal of nontreated nixtamalized wheat.

[0100] More preferably, in step a) said meal of treated nixtamalized wheat may be selected from meal of fermented nixtamalized wheat, even more preferably meal made of nixtamalized wheat peeled and fermented by spores of Aspergillus oryzae or meal made of nixtamalized wheat peeled and fermented by spores of Rhizopus oligosporus, meal of roasted nixtamalized wheat, meal of smoked nixtamalized wheat or any mixture thereof. In particular, in step a), said meal of nixtamalized wheat is a meal of nixtamalized durum wheat.

[0101] In an embodiment of the present invention, when the meal of nixtamalized wheat of step a) is a meal of treated nixtamalized wheat, the latter may comprise a mixture of the above-mentioned meal of smoked nixtamalized wheat and of the above-mentioned meal of roasted nixtamalized wheat.

[0102] More preferably, the mixture of the above-mentioned meal of smoked nixtamalized wheat and of the above-mentioned meal of roasted nixtamalized wheat is in a weight ratio by weight between 1:2 and 2: 1, more preferably equal to 1: 1.

[0103] According to a further embodiment, when the meal of nixtamalized wheat of step a) is a mixture of meal of treated nixtamalized wheat, said mixture comprises a meal of roasted nixtamalized wheat and a meal of nontreated nixtamalized wheat.

[0104] More preferably, said mixture of a meal of roasted nixtamalized wheat and meal of non-treated nixtamalized wheat has a weight ratio by weight between 1:3 and 1: 1.

[0105] According to a preferred embodiment, said step a) of providing a dough comprising at least one durum-wheat meal, at least one meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat, and water comprises the following steps:

[0106] - providing grains of nixtamalized wheat;

[0107] - roasting the grains of nixtamalized wheat at a temperature between 170°C and 190°C, preferably for a time period between 30 minutes and 1 hour;

[0108] - cooling the previously roasted grains of nixtamalized wheat;

[0109] - grinding said grains of roasted nixtamalized durum wheat until obtaining a meal of nixtamalized wheat having a volume-based particle size smaller than 500 gm, preferably between 100 gm and 500 gm, more preferably between 200 gm and 300 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000 (in particular provided by Malvern Panalytical UK);

[0110] - mixing at least one durum-wheat meal and at least the meal of roasted nixtamalized wheat thereby obtained with water to obtain said dough.

[0111] According to another preferred embodiment, said step a) of providing a dough comprising at least one durum-wheat meal, at least one meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat, and water comprises the following steps:

[0112] - providing grains of nixtamalized durum-wheat

[0113] - grinding said grains of nixtamalized durum wheat until obtaining a meal of nixtamalized durum-wheat having a volume-based particle size smaller than 500 gm, preferably between 100 gm and 500 gm, more preferably between 200 gm and 300 gm, as measured by means of a laser particlesize analyzer Mastersizer 3000 (in particular provided by Malvern Panalytical UK);

[0114] - in a smoking chamber, placing the meal of nixtamalized durum-wheat thereby obtained and, optionally inside a brazier, wood chips or twigs, preferably hydrated grapevine shoots;

[0115] - inside the smoking chamber, generating wood smoke from said wood chips or twigs, preferably thereby bringing the smoking chamber to a temperature between 30°C and 70°C, more preferably between 30°C and 60°C;

[0116] - inside said smoking chamber, leaving the meal of nixtamalized durum- wheat in contact with said wood smoke, preferably for a time period between 10 minutes and 6 hours, more preferably between 30 minutes and 3 hours, thereby obtaining a meal of smoked nixtamalized durum- wheat;

[0117] - mixing at least one durum-wheat meal and at least said meal of smoked nixtamalized durum-wheat thereby obtained with water to obtain said dough.

[0118] Preferably, the step of leaving the meal of nixtamalized durum-wheat in direct contact with the wood smoke is carried out at a temperature between 20°C and 70°C, more preferably between 25°C and 40°C.

[0119] According to another preferred embodiment, said step a) of providing a dough comprising a durum-wheat meal and a meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat, and water comprises the following steps:

[0120] - peeling grains of nixtamalized wheat, thereby obtaining peeled grains of nixtamalized wheat;

[0121] - cooking said peeled wheat grains in water or in an acidified aqueous solution and at a temperature between 70°C and 100°C and, afterward, removing the water or the acidified aqueous solution from said grains;

[0122] - inoculating spores of a fungal species into the peeled wheat grains obtained in the previous cooking step, preferably said spores being of Aspergillus oryzae or Rhizopus oligosporus;

[0123] - subjecting the peeled grains of nixtamalized wheat thereby inoculated to a fermentation treatment at a temperature between 25°C and 35°C, for a time period of at least 30 hours, more preferably at least 40 hours, even more preferably between 40 hours and 50 hours, at a relative humidity between 70% and 85%;

[0124] - subjecting said grains of nixtamalized wheat thereby fermented to a heat treatment step, carried out at a temperature between 80°C and 170°C, preferably between 130°C and 160°C, and for a time period of at least 30 minutes, more preferably for a time period between 35 minutes and 60 minutes, even more preferably between 40 minutes and 45 minutes;

[0125] - drying the fermented grains of nixtamalized wheat thereby heat-treated for a time period between 15-30 hours, preferably equal to 20 hours, and at a temperature between 50°C and 70°C, preferably equal to 60°C;

[0126] - grinding said grains of nixtamalized wheat thereby dried until obtaining a meal of fermented nixtamalized wheat having a volume-based particle size smaller than 500 gm, preferably between 100 gm and 500 gm, more preferably between 200 gm and 300 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000 (in particular provided by Malvern Panalytical UK);

[0127] - mixing at least one durum-wheat meal and at least said meal of nixtamalized wheat thereby obtained with water to obtain said dough.

[0128] In an embodiment, when spores of Rhizopus oligosporus are inoculated into the peeled wheat grains, the above-mentioned cooking step is carried out in an acidified aqueous solution at a temperature between 70°C and 100°C, preferably having a pH between 4.2 and 5.5.

[0129] Preferably, in said step a) of providing a dough, said dough comprises at least one durum-wheat meal, at least one meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat, water, and gluten or a gluten-based additive.

[0130] In a preferred embodiment, in said step a) of providing a dough, said dough comprises cereal grass powder.

[0131] More preferably, said cereal grass powder is selected from wheat grass powder, emmer grass powder or any mixture thereof.

[0132] Even more preferably, the cereal grass powder is wheat grass powder.

[0133] In a preferred embodiment, in said step a) of providing a dough, said dough comprises a durum-wheat meal, at least one meal of nixtamalized wheat and said cereal grass powder, preferably wheat grass powder, wherein said meal of nixtamalized wheat is a mixture of meal of treated nixtamalized wheat, in particular a mixture comprising a meal of roasted nixtamalized wheat and a meal of non-treated nixtamalized wheat.

[0134] More preferably, said mixture comprises a meal of roasted nixtamalized wheat and non-treated nixtamalized wheat in a weight ratio by weight between 1:3 and 1: 1.

[0135] Preferably, step b) of forming is carried out by lamination and comprises the following steps: i) laminating the dough obtained in said step a) of mixing by letting it pass through at least one pair of opposite lamination rollers, thereby obtaining a sheet of dough having a thickness between 3 mm and 4 mm; ii) calibrating the sheet of dough thereby obtained by means of at least one calibrating roller so as to obtain a calibrated sheet of dough having a thickness between 1.2 mm and 1.5 mm; iii) cutting longitudinally the sheet of dough thereby calibrated, preferably by means of cutting rollers, so as to obtain strips of sheet; iv) cutting transversely the strips of sheet thereby obtained, preferably by means of an automatic cutter, so as to obtain strips of sheet having a length between 18 cm and 55 cm.

[0136] Preferably, in step i) of lamination, the rollers of said at least one pair of opposite lamination rollers are counter-rotating.

[0137] More preferably, in said at least one pair of opposite lamination rollers, the distance between said opposite lamination rollers is between 2 mm and 4 mm, preferably between 2 mm and 3 mm.

[0138] In particular, said at least one pair of opposite lamination rollers comprises a first roller and a second roller, said second roller being opposite the first roller, wherein the distance between said first roller and said second roller is preferably between 2 mm and 4 mm, more preferably between 2 mm and 3 mm.

[0139] Optionally, between step i) of lamination and step ii) of calibrating, step b) of forming may comprise an additional step i’) of lamination wherein the sheet already laminated during the previous step i) of lamination is passed through at least one pair of additional opposite lamination rollers.

[0140] In particular, step b) of forming may comprise, before the additional step i’) of lamination, a step of superimposition of several layers of said sheet of dough or said additional step i’) of lamination may be carried out by cross lamination of said sheet of dough.

[0141] According to the present invention, the expression “cross lamination” means that, before said additional step i’) of lamination, the sheet previously laminated during step i) is folded over itself several times, in particular at least two times, more in particular at least three times.

[0142] Said additional step i’) of lamination carried out by cross lamination and said step of superimposition of several layers of said sheet of dough are particularly advantageous in order to provide more structure to the sheet of dough.

[0143] Preferably, in step ii) of calibrating, the calibrating roller may be selected from smooth calibrating rollers or rough calibrating rollers.

[0144] Preferably, in step ii) of calibrating, the speed of the at least one calibrating roller is between 20 cps and 55 cps.

[0145] Advantageously, the speed of the at least one calibrating roller contributes to obtaining a predetermined thickness of the sheet of dough thereby obtained before step iii) of cutting longitudinally.

[0146] Alternatively, step iii) of cutting longitudinally may be carried out using two compression rollers capable of giving the sheet of dough the desired shape. Preferably, step iii) of cutting longitudinally may be carried out by means of an interchangeable automatic sheet-cutter roller so that different types of pasta can be obtained.

[0147] Preferably, in step iv) of transversely cutting, the strips of sheet are cut transversely so as to obtain strips of sheet having a length between 22 mm and 27 mm.

[0148] Preferably, during the above-mentioned step d) of drying, dried pasta having a moisture value between 10% and 12.5% by weight of its total weight is obtained.

[0149] According to a preferred embodiment of the invention, the process allows to produce said dried pasta, in the form of the long-pasta type, in particular tagliatelle, spaghetti, and spaghettoni.

[0150] As specified, step b) of forming may be carried out by extrusion.

[0151] According to this alternative embodiment of the invention, the process allows to produce said dried pasta, in the form of the long-pasta type, in particular spaghetti, tagliatelle or spaghettoni.

[0152] According to this alternative embodiment of the invention, the process allows to produce said dried pasta, in the form of the short-pasta type, in particular rigatoni, macaroni, fusilli, penne or tortiglioni.

[0153] Advantageously, the present process allows to obtain dried pasta according to the present invention that can be seasoned using a minimum amount of seasoning or sauce, such as for example by pouring a little extra virgin olive oil onto the pasta already served on the dish and ready for consumption, thanks to its distinctive organoleptic properties, as previously described.

[0154] Indeed, the dried pasta obtained with the present process is provided with distinctive organoleptic characteristics and palatability, in particular when step b) of forming is carried out by a technique of dough lamination, as will be seen hereafter in connection with the detailed description and the examples.

[0155] It is understood that the present invention also relates to dried pasta obtainable by the process just described, and in particular to dried pasta obtained by a particular embodiment of the above-mentioned process, wherein step b) of forming is carried out by lamination.

[0156] The present invention will be further described with reference to some exemplifying embodiments which are provided below by way of nonlimiting illustration.

[0157] Brief description of the drawings

[0158] Figure 1 shows a schematic representation a section of a plant suitable for carrying out the process according to the present invention, in particular a section comprising a lamination station.

[0159] Figure 2 shows a photograph depicting an embodiment of dried pasta according to the invention, in particular obtained according to Example 2b.

[0160] Detailed description

[0161] A process for the preparation of dried pasta according to the present invention is now described according to one of its embodiments.

[0162] Further in the description, terms such as above, under, lower, upper or derivatives thereof are to be understood with reference to the normal configuration of use in the lamination station shown in Figure 1.

[0163] Figure 1 shows a lamination station 10 (in the form of its main parts) contained in a plant adapted to carry out the process of the invention and comprising:

[0164] - a load-bearing structure or base 12; - a pair of opposite lamination rollers 14 and 16;

[0165] - a pair of gear motor assemblies 18 and 20 adapted to control in rotation the rollers 14 and 16, respectively, according to opposite directions of rotation (counterclockwise and clockwise, as indicated by arrows B and C in Figure 1, respectively); and

[0166] - a control unit (not shown) configured to control the gear motor assemblies 18 and 20 and to manage the speed of rotation of the rollers 14 and 16.

[0167] In a totally conventional manner, the opposite lamination rollers are arranged at different heights and have horizontal axes that are parallel to each other; moreover, they are adapted to rotate according to opposite directions of rotation.

[0168] A distance or clearance H is provided between the lateral surfaces of rollers 14 and 16, thereby defining an interspace 17 between the rollers. The dough to be laminated is passed through said interspace, according to the direction shown by arrow A, and thereby transformed into a sheet. The distance between the axes of rollers 14 and 16, and thus the size of the interspace, may be varied through adjustment means to adjust the thickness of the produced sheet of dough in a range between 3 mm and 4 mm.

[0169] The control unit is arranged to control the electric motors of the gear motor assemblies 18 and 20 so as to impose a given difference of speed of rotation between the two rollers 14 and 16.

[0170] Imposing a difference of tangential speed between the two rollers 14 and 16 allows the sheet of dough to automatically exit from the side of the faster roller towards the next processing steps.

[0171] As already said in a general embodiment the process comprises the following steps: a) providing a dough comprising at least one durum-wheat meal, at least one meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat, and water; b) subjecting said dough to a step of forming by lamination or extrusion; c) dividing the dough obtained in step b) into dough portions having size consistent with the desired type of pasta; d) drying said dough portions so as to obtain dried pasta having a moisture value equal to or lower than 12.5% by weight of its total weight, wherein said dried pasta comprises at least 10% by weight of its total weight of meal of nixtamalized wheat, in particular meal of nixtamalized durum-wheat.

[0172] In particular, according to one of its preferred embodiments, the dough provided in step a) comprises the following components, indicated as percentages by weight expressed as a percentage of the ingredient on the dry weight of the dough, namely on the total weight of all the ingredients excluding the water that is used to produce the dough, and shown in the following Table 1.

[0173] Table 1

[0174] According to a first preferred embodiment of the invention, the dough provided in step a) comprises the following components, indicated as percentages by weight expressed as a percentage of the ingredient on the dry weight of the dough, namely on the total weight of all the ingredients excluding the water that is used to produce the dough, and shown in the following Table 2. Table 2

[0175] According to a second preferred embodiment of the invention, the dough provided in step a) comprises the following components, indicated as percentages by weight expressed as a percentage of the ingredient on the dry weight of the dough, namely on the total weight of all the ingredients excluding the water that is used to produce the dough, and shown in the following Table 3.

[0176] Table 3 According to a third preferred embodiment of the invention, the dough provided in step a) comprises the following components, indicated as percentages by weight expressed as a percentage of the ingredient on the dry weight of the dough, namely on the total weight of all the ingredients excluding the water that is used to produce the dough, and shown in the following Table 4.

[0177] Table 4

[0178] Finally, according to a fourth preferred embodiment of the invention, the dough provided in step a) comprises the following components, indicated as percentages by weight expressed as a percentage of the ingredient on the dry weight of the dough, namely on the total weight of all the ingredients excluding the water that is used to produce the dough, and shown in the following Table 5. Table 5

[0179] Some examples of the pasta according to the invention and of the process of production thereof will be described below.

[0180] Examples

[0181] Example 1 - Recipe and Process for the production of dried pasta according to the present invention:

[0182] Recipe 1, dry mixture called “Coupage” (the percentages by weight provided below are expressed as the percentage of the ingredient on the dry weight of the dough, namely the weight of all the ingredients excluding the water that is used to produce the dough):

[0183] Durum-wheat semolina 62.00%

[0184] Meal of roasted nixtamalized durum wheat obtained in example la of the present invention 17.40%

[0185] Meal of smoked nixtamalized durum wheat obtained in example lb of the present invention 17.40%

[0186] Soft-wheat gluten 3.20% la) Preparation of a meal of roasted nixtamalized durum wheat

[0187] 20 kg of grains of nixtamalized durum wheat (nixtamalized Aureo variety provided by CerealVeneta) were introduced in an electric brat pan previously heated with temperature at 180°C.

[0188] Roasting in the electric brat pan was carried out for 40 minutes at 180°C.

[0189] Afterward, the grains of roasted nixtamalized durum wheat were unload in a container, which is made of steel, to cool the grains at room temperature; once the grains had been cooled, they were ground in a micronizer, thereby obtaining a meal of roasted nixtamalized durum wheat having a volume-based particle size smaller than 500 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000 provided by Malvern Panalytical UK; lb) Preparation of a meal of smoked nixtamalized durum wheat

[0190] 20 kg of grains of nixtamalized durum wheat (nixtamalized Aureo variety provided by CerealVeneta) were ground by means of a micronizer, thereby obtaining a meal of nixtamalized durum wheat having a volume-based particle size smaller than 500 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000 provided by Malvern Panalytical UK;

[0191] Separately, 60 g of grapevine shoots (provided by Josper) were immersed in cold (about 15°C) mains water for 60 minutes, thereby obtaining hydrated grapevine shoots.

[0192] Afterward, a brazier was completely filled with hydrated grapevine shoots and the brazier was subsequently placed into the designated seat inside the smoking chamber of an Alto Shaam oven.

[0193] For each tray, 500 g of said meal of nixtamalized durum wheat were respectively put in 6 stainless-steel trays having low walls, uniformly spreading the meal with a thickness of about 1 cm.

[0194] Smoking occurred in two steps: during the first step, the oven was on for 40 minutes, reaching a temperature of 35°C, and during the second step the oven was off. In particular, during the first step, the meal of nixtamalized durum wheat previously obtained was put into the smoking chamber and the oven was turned on, producing wood smoke from said hydrated grapevine shoots, whereas, during the second step, the oven was turned off and maintained closed for 2 hours from turning off. In this way, the meal of nixtamalized wheat was exposed to the wood smoke that was in the oven, thereby promoting deposition of the first onto the second.

[0195] At the end of the smoking step, a meal of smoked nixtamalized durum wheat having the above-specified volume-based particle size was obtained.

[0196] 1c) Preparation of dried pasta, in the form of tagliatella, comprising a meal of roasted nixtamalized durum wheat and a meal of smoked nixtamalized durum wheat, according to the present invention

[0197] 18 kg of the dry mixture called “Coupage”, obtained based on the proportions of recipe 1 comprising durum-wheat semolina (Mulino Altamura), a meal of roasted nixtamalized durum wheat as obtained in example la, a meal of smoked nixtamalized durum wheat as obtained in example lb, and soft-wheat gluten (Sacchetto Spa), were mixed with 6 kg of water, for 20 minutes, at room temperature, in a kneading tank, thereby obtaining a dough having a moisture content equal to about 33% by weight.

[0198] The dough obtained was poured into a pasta sheeter (CCR 400X250 of i- tekno S.r.L) comprising two opposite lamination rollers, namely a first lamination roller, called “master”, and second lamination roller, called “slave”, both smooth and with a 40 cm diameter.

[0199] The opposite lamination rollers are placed at a predetermined distance, that is, they had a clearance of 2.50 cm, and had a speed of rotation which was adjustable and different for each of roller:

[0200] - Typical surface speed of the “master” roller equal to 1 m / minute;

[0201] - Typical surface speed of the “slave” roller equal to 0.85 m / minute.

[0202] The dough was compressed between the two rollers, thereby forming a sheet having a 3.2 mm thickness.

[0203] The sheet of dough was then subjected to calibration by means of a calibrator C250 / 140 / 3 of Italpast S.r.L, wherein the sheet of dough was passed through three calibrating rollers, positioned in series, in order to reach a thickness between 1.2 and 1.5 mm. The speeds of the rollers were:

[0204] Speed of calibrating roller 1: 45 cps

[0205] Speed of calibrating roller 2: 28 cps

[0206] Speed of calibrating roller 3: 23 cps

[0207] At the end of the calibrating step, a sheet of dough having a thickness equal to about 1.3 mm was obtained.

[0208] Afterward, the sheet of dough thereby calibrated is subjected to a step of longitudinally cutting by means of the longitudinal-cutting assembly F0571 100 of GEA Pavan S.p.a. set at a speed of 35 cps to obtain the end shape of a tagliatella.

[0209] The tagliatelle were subjected to a step of transversely cutting by means of an automatic cutter.

[0210] At the end of the cutting step, tagliatelle having a length of about 26.5 mm were obtained, which were placed on designated frames by means of an automatic system that allowed to deposit two strips of tagliatelle side by side for a total of 8 depositions / frame.

[0211] The system used for the step of transversely cutting and laying down is the Meccanica Fantini’s system for putting long pasta into trays.

[0212] Afterward, the tagliatelle were subjected to a drying cycle lasting a total time of 12-48 hours, in particular equal to 16 hours, with a temperature gradient decreasing from an initial temperature of 90°C to 0°C and with a gradient of air humidity from 80% relative humidity to 0% relative humidity.

[0213] Example 2 - Process for the production of dried pasta according to the present invention:

[0214] Recipe 2, dry mixture called “Koji” (the percentages by weight provided below are expressed as the percentage of the ingredient on the dry weight of the dough, namely the weight of all the ingredients excluding the water that is used to produce the dough):

[0215] Durum-wheat semolina 65.00%

[0216] Meal made of nixtamalized durum wheat peeled and fermented by spores of Aspergillus oryzae, obtained according to Example 2a of the present invention 25.00%

[0217] Soft-wheat gluten 10.00%

[0218] 2a) Preparation of a meal of nixtamalized durum wheat peeled and fermented bp spores of Aspergillus orgzae

[0219] About 50 kg of grains of nixtamalized durum wheat (Aureo variety, nixtamalized, provided by CerealVeneta) were peeled by means of a peeling machine NAMAD, comprising a grinding wheel, wherein the speed of rotation of the griding wheel is set to 800 rpm and placed at a distance of 10 mm from the wall.

[0220] The grains of nixtamalized durum wheat thereby peeled were cooked for 15 minutes in boiling water, dividing them into 4 baskets, each having a capacity of 2 kg.

[0221] Cooking as described above was carried out three times, after which the cooked grains thereby obtained were put into plastic containers and shaken to carry out the step of water removal and to cool them, so that the grains would reach a temperature lower than 35°C.

[0222] 0.8 g spores of Aspergillus oryzae (provided by Fermentationculture) were premixed with 12 g wheat starch.

[0223] The spores of Aspergillus oryzae mixed with wheat starch were then mixed with a predetermined amount of cooked peeled grains of nixtamalized durum wheat, obtaining a mixture of cooked peeled grains of nixtamalized durum wheat with spores of Aspergillus oryzae and wheat starch.

[0224] Said predetermined amount was such that the ratio between spores of Aspergillus oryzae and grains of (dried and peeled) nixtamalized wheat was equal to 0.8 g : 3 kg.

[0225] To carry out fermentation, suitable cloths required to carry out fermentation were wet and wrung. Afterward, the cloths were placed inside a container closed with a transparent film, and were subsequently treated by means of a microwave oven, for 15 minutes at 750 Watt.

[0226] The cloths were then arranged on perforated trays and the mixture of cooked peeled grains of nixtamalized durum wheat with spores of Aspergillus oryzae and wheat starch was added: without compacting (nor pressing) the wheat grains, the mixture was uniformly arranged until a thickness of 2.5 cm was reached.

[0227] The perforated trays were then put into a retarder proofer (Series ALFA, Model AL112123, Alaska Best Close S.r.L), that was set at a temperature of 31 °C and at a relative humidity of 80%, for 40 hours.

[0228] At the end of the fermentation step, the cloths were removed and the fermented durum-wheat grains were grouped into small bricks, wrapped in a transparent film to avoid their dehydration.

[0229] Then, in a Werner oven (Werner & Pfleiderer oven, Rototherm REC 1020) set at 150°C, the bricks of fermented durum-wheat grains, wrapped in the film and placed on designated grids positioned inside the oven, were heat-treated for 45 minutes.

[0230] Following heat treatment in oven, the film was removed and the bricks of wheat grains were reduced into portions (about 3x3x3cm), which were then transferred into a ventilated drier set at 60°C; drying was then carried out for 20 hours at 60°C.

[0231] Subsequently, the dried wheat grains bricks were ground by means of a hammer mill.

[0232] At the end of grinding, a meal made of nixtamalized durum wheat peeled and fermented by spores of Aspergillus oryzae was obtained, said meal having a volume-based particle size smaller than 500 gm as measured by means of a laser particle-size analyzer Mastersizer 3000, in particular provided by Malvern Panalytical UK.

[0233] 2b) Preparation of dried pasta, in the form of tagliatella, comprising a meal of nixtamalized durum wheat peeled and fermented bp spores of Aspergillus oryzae

[0234] With 18 kg of the dry mixture called “Koji”, obtained based on the proportions of recipe 2 comprising durum-wheat semolina (Mulino Altamura), meal of nixtamalized durum wheat peeled and fermented by spores of Aspergillus oryzae obtained according to example 2a and soft- wheat gluten (Sacchetto Spa), dried pasta was obtained following the same procedure described in example lc.

[0235] Example 3 - Process for the production of dried pasta according to the present invention

[0236] Recipe 3, dry mixture called “Tempeh” (the percentages by weight provided below are expressed as the percentage of the ingredient on the dry weight of the dough, namely the weight of all the ingredients excluding the water that is used to produce the dough):

[0237] Durum-wheat semolina 58.00%

[0238] Meal made of nixtamalized durum wheat peeled and fermented by spores of Rhizopus oligosporus, obtained according to Example 3a of the present invention 35.00%

[0239] Soft-wheat gluten 7.00%

[0240] 3a) Preparation of a meal of nixtamalized durum wheat fermented by spores of Rhizopus oligosporus About 50kg of grains of durum wheat (Aureo variety, nixtamalized, provided by Cereal Veneta) were peeled by means of a peeling machine NAMAD, comprising a grinding wheel, wherein the speed of rotation of the griding wheel is set to 800 rpm and is placed at a distance of 10 mm from the wall.

[0241] The grains of nixtamalized durum wheat thereby peeled were cooked for 25 minutes in an aqueous solution acidified with white-wine vinegar, dividing them into 4 baskets, each having a capacity of 2 kg.

[0242] The cooking step was carried out at a temperature of about 80°C.

[0243] Cooking as described above was carried out three times, after which the cooked grains thereby obtained were put into plastic containers and shaken to carry out the step of water removal and cooling, so that the grains would reach a temperature lower than 35°C.

[0244] 2 g spores of Rhizopus oligosporus (provided by Fermentationculture) were first premixed with 3 g wheat starch.

[0245] The spores of Rhizopus oligosporus mixed with wheat starch were then mixed with a predetermined amount of said cooked peeled grains of nixtamalized durum wheat.

[0246] Said predetermined amount was such that the ratio between spores of Rhizopus oligosporus and grains of (dried and peeled) nixtamalized wheat was 2 g : 1 kg.

[0247] To carry out fermentation, suitable cloths required to carry out fermentation were wet and wrung. The cloths were placed inside a container closed with a transparent film, and were subsequently treated by means of a microwave oven for 15 minutes at 750 Watt.

[0248] The cloths were then arranged on perforated trays and the mixture of cooked peeled grains of nixtamalized durum wheat with spores of Rhizopus oligosporus and wheat starch was added; without compacting (nor pressing) the wheat grains, the mixture was uniformly arranged until a thickness of 2.5 cm was reached.

[0249] The perforated trays were then put into a fermenter (Series ALFA, Model AL1 12123, Alaska Best Close S.r.L), that was set at a temperature of 31°C and at a relative humidity of 80%, for 35 hours.

[0250] At the end of the fermentation step, the cloths were removed and the fermented durum-wheat grains were grouped into small bricks.

[0251] Then, in a Werner oven (Werner & Pfleiderer oven, Rototherm REC 1020) set at 150°C, the bricks of fermented durum-wheat grains, wrapped in a film and placed on designated grids positioned inside the oven, were heat- treated for 45 minutes.

[0252] Following heat treatment in oven, the film was removed and the bricks of wheat grains were reduced into portions (about 3x3x3cm), which were then transferred into a ventilated drier set at 60°C; drying was then carried out for 20 hours at 60°C.

[0253] Subsequently, the dried wheat grains bricks were ground by means of a hammer mill.

[0254] At the end of grinding, a meal made of nixtamalized durum wheat peeled and fermented by spores of Rhizopus oligosporus was obtained, said meal having a volume-based particle size smaller than 500 gm as measured by means of a laser particle-size analyzer Mastersizer 3000 provided by Malvern Panalytical UK.

[0255] 3b) Preparation of dried pasta, in the form of tagliatella, comprising a meal of nixtamalized durum wheat peeled and fermented bp spores of Rhizopus oligosporus

[0256] From 18 kg of the dry mixture called “Tempeh”, obtained based on the proportions of recipe 3 comprising durum-wheat semolina (Mulino Altamura), the meal of nixtamalized durum wheat peeled and fermented by spores of Rhizopus oligosporus obtained according to example 3a and soft-wheat gluten (Sacchetto Spa), dried pasta was obtained following the same procedure described in example lc.

[0257] Example 4 - Process for the production of dried pasta according to the present invention

[0258] Recipe 4, dry mixture called “Wild card” (the percentages by weight provided below are expressed as the percentage of the ingredient on the dry weight of the dough, namely the weight of all the ingredients excluding the water that is used to produce the dough):

[0259] Durum-wheat semolina 55.00%

[0260] Meal of roasted nixtamalized durum wheat as obtained in example 4a

[0261] 21.00%

[0262] Meal of non-treated nixtamalized durum wheat 11.00%

[0263] Soft-wheat gluten 10.00%

[0264] Wheat grass powder 3.00%

[0265] 4a) Preparation of a meal of roasted nixtamalized durum wheat

[0266] In this example, a meal of roasted nixtamalized durum wheat was obtained following a procedure comprising all the steps mentioned in example la.

[0267] 4b) Preparation of dried pasta, in the form of tagliatella, comprising a meal of roasted nixtamalized durum wheat and a meal of smoked nixtamalized durum wheat, according to the present invention

[0268] From 18 kg of the dry mixture called “Wild Card””, obtained based on the proportions of recipe 4 comprising durum-wheat semolina (Mulino Altamura), a meal of roasted nixtamalized durum wheat (as obtained according to example 4a), a meal of non-treated nixtamalized durum wheat (i.e. semolina of non-treated nixtamalized durum wheat, Aureo variety, nixtamalized, provided by CerealVeneta) and soft-wheat gluten (Sacchetto Spa), dried pasta was obtained following the same procedure described in example lc.

[0269] Example 5 - Comparative test through a panel of tasters

[0270] In order to characterize the dried pasta according to the invention that was obtained with the technology of direct lamination as described above, a comparative test of tasting by a panel of trained tasters was prepared as described below.

[0271] The tested and compared samples were the following:

[0272] - 2 kg of dried pasta, in the form of tagliatella, obtained according to Example 2b) of the present invention, below referred to as “Koji - Lamination”, and

[0273] - 2 kg of dried pasta, in the form of tagliatella, obtained from the same ingredients listed in Example 2 (i.e. 1.1 kg of semolina of durum wheat, Aureo variety (Voiello), 700 g of the meal of nixtamalized durum wheat peeled and fermented by spores of Aspergillus oryzae as obtained according to Example 2a, and 200 g of soft-wheat gluten), subsequently kneaded with 600 g of water, and then subjected to extrusion, wherein the tank is set at a temperature of 36°C, the extrusion cylinder having a temperature of 38°C and the extrusion head set at 40°C.

[0274] Afterward, the previously cut tagliatelle are subjected to a drying cycle carried out for a total time of 12-48 hours, in particular equal to 16 hours, with a temperature gradient decreasing from an initial temperature of 90°C to 0°C and with a gradient of air humidity from 80% relative humidity to 0% relative humidity. Below, said pasta sample is referred to as “Koji - Extrusion”.

[0275] The panel of trained tasters consisted of 8 people and evaluated the above dried-pasta samples according to the method known as “Profile Attribute Analysis”.

[0276] Some evaluations were carried out on raw samples, others on cooked samples. Sample cooking, in particular, was carried out in boiling salted water for 6 minutes; the samples were tested by tasting them at room temperature.

[0277] Table 6 shows the results of tasting the above samples regarding the sensory characteristics of said pasta samples.

[0278] The shown values were obtained by calculating the arithmetic mean of the marks given by each member of the taster panel. Table 6: Sensory analysis of the dried-pasta samples, where: *** means p > 99.9% (extreme significant difference), ** means p > 99.0% (substantial significant difference) and * means p > 95.0% (minimum significant difference), where p = observed significance level

[0279] From the results shown in Table 6 above, it is clear that the sample of dried pasta obtained by the process according to the present invention, namely by direct lamination of the dough, has improved characteristics in appearance and texture, compared to the sample of pasta obtained by the process of pasta production carried out by dough extrusion.

[0280] In particular, the sample of pasta according to the invention (“Koji - Lamination”) is rougher (both when it is raw and when it is cooked) and has a higher presence of starch (when it is cooked), compared to the sample “Koji - Extrusion”.

[0281] As regards the structure characteristics, the sample according to the present invention (“Koji-Lamination”) has a harder texture, as well as a rougher surface of the pasta, compared to the sample “Koji - Extrusion”.

[0282] In the light of the above, it is clear that dried pasta, in particular obtained by lamination, according to the invention was very appreciated by the taster panel because of its characteristics of appearance and structure mentioned above.

[0283] Table 7 below shows the results of tasting the above samples regarding the characteristics of aroma and flavor of said pasta samples.

[0284] The shown values were obtained by calculating the arithmetic mean of the marks given by each member of the taster panel.

[0285] Table 7: Analysis of aroma and taste of the dried-pasta samples, where: *** means p > 99.9% (extreme significant difference), ** means p > 99.0% (substantial significant difference) and * means p > 95.0% (minimum significant difference), where p = observed significance level. From the results shown in the above Table, it is clear that the sample of pasta according to the present invention, “Koji-Lamination”, is characterized by a total aroma that is fuller and more intense compared to the sample of pasta “Koji-Extrusion”.

[0286] Moreover, the sample “Koji-Lamination” has a more intense aroma of meal, legumes, dried fruit, as well as a more intense roasted, and sweeter, flavor compared to “Koji - Extrusion”.

[0287] Table 8 below shows the results of tasting the above samples regarding the characteristics of texture of said pasta samples. The shown values were obtained by calculating the arithmetic mean of the marks given by each member of the taster panel.

[0288] Table 8: Texture analysis of the dried-pasta samples, where: *** means p > 99.9% (extreme significant difference), ** means p > 99.0%

[0289] (substantial significant difference) and * means p > 95.0% (minimum significant difference), where p = observed significance level.

[0290] From the results shown in Table 8 above, it is clear that the sample of pasta according to the present invention, “Koji-Lamination”, has better texture and, in general, better palatability characteristics compared to the sample of pasta “Koji-Extrusion”. In the light of the above, it is clear that dried pasta according to the invention, in particular obtained by lamination, was very appreciated by the taster panel because of its various organoleptic and palatability characteristics.

Claims

CLAIMS1. Dried pasta comprising at least one durum-wheat meal and at least one meal of nixtamalized durum-wheat having a moisture value equal to or lower than 12.5% by weight of its total weight, wherein said dried pasta comprises at least 10% by weight of its total weight of meal of nixtamalized durum-wheat.

2. The dried pasta according to claim 1, wherein said dried pasta comprises an amount of meal of nixtamalized durum-wheat between 15% and 45% by weight of its total weight.

3. The dried pasta according to claim 1 or 2, wherein said dried pasta comprises at least 40% by weight of its total weight of durum-wheat meal.

4. The dried pasta according to claim 3, wherein said dried pasta comprises an amount of durum-wheat meal between 40% and 80%, preferably between 50% and 65%, by weight of its total weight.

5. The dried pasta according to claim 4, wherein the meal of nixtamalized wheat is a meal of treated nixtamalized wheat or a mixture of meal of treated nixtamalized wheat.

6. The dried pasta according to claim 5, wherein said meal of treated nixtamalized wheat is selected from meal of fermented nixtamalized wheat, preferably meal made of nixtamalized wheat peeled and fermented by spores of Aspergillus oryzae or meal made of nixtamalized wheat peeled and fermented by spores of Rhizopus oligosporus, meal of roasted nixtamalized wheat, meal of smoked nixtamalized wheat or any mixture thereof.

7. The dried pasta according to claim 6, wherein said meal of treated nixtamalized wheat is a mixture of meal of smoked nixtamalized wheat and of roasted nixtamalized wheat, preferably a mixture of meal of smoked nixtamalized wheat and of roasted nixtamalized wheat in aweight ratio by weight between 1:2 and 2: 1.

8. The dried pasta according to claim 6, wherein the meal of nixtamalized wheat is a mixture of meal of treated nixtamalized wheat, in particular comprising a meal of roasted nixtamalized wheat and a meal of nontreated nixtamalized wheat, preferably a mixture of a meal of roasted nixtamalized wheat and of non-treated nixtamalized wheat in a weight ratio by weight between 1:3 and 1: 1.

9. The dried pasta according to any one of the preceding claims, wherein said dried pasta comprises gluten or a gluten-based additive.

10. The dried pasta according to any one of the preceding claims, wherein said dried pasta comprises cereal grass powder, preferably selected from wheat grass powder, emmer grass powder or any mixture thereof.

11. The dried pasta according to any one of the preceding claims, wherein said dried pasta is long pasta, preferably said long pasta being selected from spaghetti, tagliatelle or spaghettoni.

12. A process for the production of dried pasta, said dried pasta being dried pasta according to any one of the preceding claims, comprising the following steps: a) providing a dough comprising at least one durum-wheat meal, at least one meal of nixtamalized durum-wheat, and water; b) subjecting said dough to a step of forming by lamination or extrusion; c) dividing the dough obtained in step b) into dough portions having size consistent with the desired type of pasta; d) drying said dough portions, thereby obtaining dried pasta having a moisture value equal to or lower than 12.5% by weight of its total weight, wherein said dried pasta comprises at least 10% by weight of its totalweight of meal of nixtamalized durum-wheat.

13. The process for the production of dried pasta according to claim 12, wherein, in step a) of providing a dough, said meal of nixtamalized wheat is meal of treated nixtamalized wheat or a mixture of meal of treated nixtamalized wheat, preferably said meal of treated nixtamalized wheat being selected from meal of fermented nixtamalized wheat, more preferably meal made of nixtamalized wheat peeled and fermented by spores of Aspergillus oryzae or meal made of nixtamalized wheat peeled and fermented by spores of Rhizopus oligosporus, meal of roasted nixtamalized wheat, meal of smoked nixtamalized wheat or any mixture thereof.

14. The process for the production of dried pasta according to claim 12 or 13, wherein, in said step a) of providing a dough, the meal of nixtamalized wheat has a volume-based particle size smaller than 500 gm, preferably between 100 gm and 500 gm, more preferably between 200 gm and 300 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000.

15. The process for the production of dried pasta according to any one of claims 12 to 14, wherein said step a) of providing a dough comprises the following steps:- providing grains of nixtamalized durum-wheat;- roasting the grains of nixtamalized durum-wheat at a temperature between 170°C and 190°C, preferably for a time period between 30 minutes and 1 hour;- cooling the previously roasted grains of nixtamalized durum-wheat;- grinding said roasted grains of nixtamalized durum-wheat until obtaining a meal of nixtamalized wheat having a volume-based particle size smaller than 500 gm, preferably between 100 gm and 500 gm, more preferably between 200 gm and 300 gm, as measured by means of a laserparticle-size analyzer Mastersizer 3000;- mixing at least one durum-wheat meal and at least the meal of roasted nixtamalized wheat thereby obtained with water to obtain said dough.

16. The process for the production of dried pasta according to any one of claims 12 to 14, wherein said step a) of providing a dough comprises the following steps:- providing grains of nixtamalized durum-wheat;- grinding said grains of nixtamalized durum-wheat until obtaining a meal of nixtamalized wheat having a volume-based particle size smaller than 500 gm, preferably between 100 gm and 500 gm, more preferably between 200 gm and 300 gm, as measured by means of a laser particlesize analyzer Mastersizer 3000;- in a smoking chamber, placing the meal of nixtamalized wheat thereby obtained and, optionally inside a brazier, wood chips or twigs, preferably hydrated grapevine shoots;- inside said smoking chamber, generating wood smoke from said wood chips or twigs, preferably thereby bringing the smoking chamber to a temperature between 30°C and 70°C, more preferably between 30-60°C;- inside said smoking chamber, leaving the meal of nixtamalized wheat in contact with said wood smoke, preferably for a time period between 10 minutes and 6 hours, more preferably between 30 minutes and 3 hours, thereby obtaining a meal of smoked nixtamalized wheat;- mixing at least one durum-wheat meal, at least said meal of smoked nixtamalized wheat thereby obtained with water to obtain said dough.

17. The process for the production of dried pasta according to any one of claims 12 to 14, wherein said step a) of providing a dough comprises thefollowing steps:- peeling grains of nixtamalized durum-wheat, thereby obtaining peeled grains of nixtamalized durum-wheat;- cooking said peeled wheat grains in water or in an acidified aqueous solution and at a temperature between 70°C and 100°C and, afterward, removing the water or the acidified aqueous solution from said grains;- inoculating spores of a fungal species into the peeled wheat grains obtained in the previous cooking step, preferably said spores being of Aspergillus oryzae or Rhizopus oligosporus;- subjecting the peeled grains of nixtamalized durum-wheat thereby inoculated to a fermentation treatment at a temperature between 25°C and 35°C and for a time period of at least 30 hours, preferably at least 40 hours, even more preferably between 40 hours and 50 hours, at a relative humidity between 70% and 85%;- subjecting the grains of nixtamalized durum-wheat thereby fermented to a heat treatment step, carried out at a temperature between 80°C and 170°C, preferably between 130°C and 160°C, and for a time period of at least 30 minutes, preferably for a time period between 35 minutes and 60 minutes, more preferably between 40 minutes and 45 minutes;- drying the fermented grains of nixtamalized durum-wheat thereby heat- treated for a time period between 15-30 hours, preferably equal to 20 hours, and at a temperature between 50-70°C, preferably equal to 60°C;- grinding said grains of nixtamalized durum-wheat thereby dried until obtaining a meal of fermented nixtamalized wheat having a volume-based particle size smaller than 500 gm, preferably between 100 gm and 500 gm, more preferably between 200 gm and 300 gm, as measured by means of a laser particle-size analyzer Mastersizer 3000;- mixing at least one durum-wheat meal, at least said meal ofnixtamalized wheat thereby obtained with water to obtain said dough.

18. The process for the production of dried pasta according to any one of claims 12 to 17, wherein, in said step a) of providing a dough, said dough comprises at least one durum-wheat meal, at least one meal of nixtamalized wheat, water, and gluten or a gluten-based additive.

19. The process for the production of dried pasta according to any one of claims 12 to 18, wherein said step b) of forming is carried out by lamination and comprises the following steps: i) laminating the dough obtained in said step a) of mixing by letting it pass through at least one pair of opposite lamination rollers, thereby obtaining a sheet of dough having a thickness between 3 mm and 4 mm; ii) calibrating the sheet of dough thereby obtained by means of at least one calibrating roller so as to obtain a calibrated sheet of dough having a thickness between 1.2 mm and 1.5 mm; iii) cutting longitudinally the sheet of dough thereby calibrated, preferably by means of cutting rollers, so as to obtain strips of sheet; iv) cutting transversely the strips of sheet thereby obtained, preferably by means of an automatic cutter, so as to obtain strips of sheet having a length between 18 cm and 55 cm.

20. The process for the production of dried pasta according to claim 19, wherein, in the step i) of lamination, the rollers of said at least one pair of opposite lamination rollers are counter-rotating.

21. The process for the production of dried pasta according to claim 19 or 20, wherein, in said at least one pair of opposite lamination rollers, the distance between said opposite lamination rollers is between 2 mm and 4 mm, preferably between 2 mm and 3 mm.

22. The process for the production of dried pasta according to any one of claims 19 to 21, wherein, in the step ii) of calibrating, the calibratingrollers are selected from smooth calibrating rollers or rough calibrating rollers.

23. The process for the production of dried pasta according to any one of claims 19 to 22, wherein, in the step iv) of transversely cutting, the strips of sheet are cut transversely so as to obtain strips of sheet having a length between 22 mm and 27 mm.

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