A PROCESS OF MAKING TARO (Colocasia esculenta) PASTA

Abstract

This utility model presents a process of making taro-infused pasta. The process involves mixing dry and wet ingredients, incorporating water while kneading, resting the dough to improve elasticity, rolling and shaping the dough into the desired pasta form, and either cooking or drying the pasta for consumption. This method addresses the need for incorporating local agricultural resources like taro into the pasta-making process, promoting sustainable food production and offering economic opportunities for local farmers.

Description

SPECIFICATIONA Process of Making Taro (Colocasia esculenta) PastaTechnical Field of the Utility ModelThis utility model relates to the field of pasta production, morespecifically to the formulation and processing of pasta incorporating localagricultural products like taro to enhance nutritional value, support localfarmers, and provide innovative options for the food industry.Background of the Utility ModelPasta is one of the most widely recognized and consumed foodsglobally, known for its versatility, cultural significance, and nutritional value. It isnaturally low in fat, provides easily digestible carbohydrates, and serves as anexcellent source of energy, making it a popular choice among health-consciousconsumers. Over time, pasta has evolved into various forms and adaptationsacross different cultures, with its origins tracing back to ancient civilizations,particularly in Italy.In the field of wheat-based food products, a prior patent,CN118235831A, introduces taro noodles and their preparation method. Thesenoodles are made using a combination of high-quality wheat flour, dried taroflour, dried Canna edulis ker flour, fine yellow corn flour, refined salt, andpurified drinking water. By incorporating taro, which is rich in protein, minerals,vitamins, and dietary fiber, these noodles not only retain the essential nutrientsof wheat flour but also gain additional health benefits from taro, enhancing theiroverall nutritional value.CGWO03TJ24JS20250LN 24 Mar 2025 01:26:28 PM 2Response to Formality Examination Report (22024051 482).pdfAnother related patent, CN112641044A, presents frozen taro powdernoodles and their method of preparation. These noodles are made using ablend of wheat flour, frozen taro powder, mung bean powder, corn flour, sweetpotato powder, and a traditional Chinese medicine extract. The productionprocess involves measuring and sieving the raw materials, applying a powderspraying treatment to the wheat flour, removing moisture, and mixing theingredients. The mixture is then kneaded into dough, left to rest, and furtherprocessed through rolling, strip cutting, air drying, measuring, and packaging.The resulting noodles are highly nutritious, offering a firm and chewy texturewith an improved taste, making them an appealing and flavorful food option.Additionally, patent CN106261552A introduces a method for producingdried fragrant taro rice noodles, not from taro but still a variation of noodles.This process involves preparing fragrant taro, finely grinding rice, soaking andwashing the rice, grinding it into pulp, blending it with taro powder, and allowingit to tackify and stand. The mixture is then steamed into sheet Jelly, air-dried ordried, folded, cooked, cut into strips, subjected to microwave processing,layered, packaged, and stored. This improved method enhances the quality ofrice noodles, making them nutritionally rich, smooth in texture, and highlyelastic. The noodles do not become sticky when boiled and are resistant tobreakage during dry frying, making them a superior alternative in terms oftexture and durability.These advancements in noodle production highlight the ongoinginnovation in wheat and rice-based food products, incorporating nutrient-richingredients like taro to improve their health benefits while maintaining desirabletaste and texture characteristics.CGWO03TJ24JS20250LN 24 Mar 2025 01:26:28 PM 3Response to Formality Examination Report (22024051 482).pdfThis utility model introduces taro into pasta formulations alongside all-purpose flour to enhance the sensory properties, flavor, and nutritional value oftraditional pasta. The use of taro as a secondary ingredient improves thesensory appeal of pasta while maintaining its familiar characteristics. Thisinnovation provides a new and exciting consumer choice while supporting localagriculture, creating new income opportunities for farmers, and offeringsustainable dining options for local hotels and restaurants.SummaryThe object of the utility model is to develop a taro-infused pastaformulation that combines traditional all-purpose flour with locally-sourced taroto enhance the nutritional value, sensory properties, and appeal of pasta.Another object of the utility model is to provide local farmers with anadditional income opportunity by creating a market for taro, which is commonlygrown near rice fields.Yet still, an object of the utility model is to create opportunities for hotels,restaurants, and food establishments to support local agricultural products,promote sustainability, and diversify their menu offerings with locally-inspiredfood options.Detailed DescriptionThe composition of taro (Colocasia esculenta) pasta includes taro flour,all-purpose flour, whole eggs, salt, cooking oil, food coloring, and water. Theformulation in one embodiment consists of 200g of taro flour , 800g all-purposeflour, 150g of eggs, 15g of salt, 50g of cooking oil, 5g of food coloring , andCGWO03TJ24JS20250LN 24 Mar 2025 01:26:28 PM 4Response to Formality Examination Report (22024051 482).pdf550g of water. In this formulation,, the ingredients are distributed as follows byweight: 11.380%% taro flour, 45.20%%all-purpose flour, 8.47% eggs,0.85% salt,2.82% cooking oil, 0.28% food coloring and 31.07% water.The process of making taro pasta involves several steps. First, the dryingredients, including 200g taro flour, 800g all-purpose flour, 15g salt, and 5gfood coloring are mixed thoroughly in a large bowl to ensure uniformdistribution.. Separately, the wet ingredients, consisting of 150g of whole eggsand 50g cooking oil, are whisked together until fully blended. The dryingredients are then formed into a well, and the egg and oil mixture is graduallyincorporated while stirring. Water is added in small increments, ensuring thedough forms smoothly without becoming overly sticky or dry.Once all 550g ofwater has been incorporated, the dough is transferred to a clean, lightly flouredsurface and kneaded for approximately 10-15 minutes until it becomes smooth,elastic, and slightly firm. If using a stand mixer with a dough hook, kneadingcan be done on medium speed for 8-10 minutes.After kneading, the dough is covered with a damp cloth or plastic wrapand left to rest for 15-30 minutes at room temperature. This resting periodallows the gluten to relax, making the dough easier to roll and shape. Oncerested, the dough is divided into smaller portions and rolled out into thin sheetsusing a rolling pin or a pasta machine, adjusting to the desired thickness. It isthen cut into preferred pasta shapes such as fettuccine, tagliatelle, or lasagnasheets.The freshly made pasta can be cooked immediately by bringing a largepot of salted water to a rolling boil and cooking the pasta for 2—3 minutes, oruntil it reaches the desired tenderness. After draining, it can be served with aCGWO03TJ24JS20250LN 24 Mar 2025 01:26:28 PM 5Response to Formality Examination Report (22024051 482).pdfpreferred sauce or seasoning. If not cooked immediately, the pasta can be driedfor storage. To do this, the cut pasta is arranged in a single layer on dehydratortrays, ensuring the pieces do not overlap or stick together. The dehydrator isset to a temperature of 35—40°C, allowing the pasta to dry for approximately 6—5 8 hours, depending on its thickness. Periodic checks are conducted to ensureeven drying, and any pasta that dries unevenly is repositioned. The dryingprocess is complete when the pasta becomes hard and brittle, breaking cleanlywhen snapped. Once fully dried, the pasta cools completely before packagingto prevent moisture buildup. For storage, it is placed in an airtight container or10 moisture-proof packaging and kept in a cool, dry place.CGWO03TJ24JS20250LN 24 Mar 2025 01:26:28 PM 6Response to Formality Examination Report (22024051 482).pdf

Claims

Claim:. A process of making taro (Colocasia esculenta) pasta comprising thesteps:a. mixing dry ingredients, including 200g of taro flour, 800g of all-purpose flour, 15g of salt, and 5g of food coloring, to form a uniformdry mixture;b. whisking wet ingredients, including 150g of whole eggs and 50g ofcooking oil, and gradually incorporating them into said dry mixture toform a dough;c. adding 550g of water slowly while kneading said dough orapproximately 10-15 minutes until it becomes smooth and elastic, Ifusing a stand mixer with a dough hook, kneading can be done onmedium speed for 8—10 minutes;d. covering and resting said dough for 15-30 minutes to relax thegluten;e. rolling out said dough into thin sheets using a rolling pin or pastamachine;f. cutting said dough into the desired pasta shape;g. cooking said pasta immediately in boiling water for 2-3 minutes;h. drying said cooked pasta by cutting and arranging it in a single layeron dehydrator trays at temperature of 35-40°C, allowing the pasta todry for approximately 6—8 hours, if not cooked immediately;|. checking periodically said dried pasta in step h to ensure even drying,and repositioning any pasta that dries unevenly;CGWO03TJ24JS20250LN 24 Mar 2025 01:26:28 PM 7Response to Formality Examination Report (22024051 482).pdfJ. checking said dried pasta if the drying process is complete bysnapping the said dried hardened pasta if it breaks cleanly; andk. letting the pasta cool completely then storing it in an airtight containerand keeping it in a cool dry place.CGWO03TJ24JS20250LN 24 Mar 2025 01:26:28 PM 8Response to Formality Examination Report (22024051 482).pdf