Pasta Cooking Process Using Hot Water and Steam for Rapid Service
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Solution Overview
Problem
Existing cooking methods for partially pre-cooked pasta in the catering industry result in suboptimal organoleptic, nutritional, and hygienic properties, require large and expensive equipment, and have lengthy preparation times.
Innovation Solution
A cooking process using a combination of hot water and steam to quickly cook pasta in a disposable container, utilizing a machine with precise water and vapor feeding mechanisms to achieve homogeneous cooking in a short time.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If pasta is pre-cooked and then heated in boiling water, then customer waiting time is reduced to a few minutes, but the organoleptic, nutritional and hygienic properties deteriorate
Solution Approach 1:
The invention changes the cooking parameters by using a combination of hot water and steam at controlled temperatures and durations. The process uses water at 60-80°C followed by steam injection, which differs from traditional boiling water heating. This parameter optimization allows rapid cooking while preserving pasta quality, solving the contradiction between speed and quality.
Solution Approach 2:
The invention introduces steam as an intermediary medium between the heat source and the pasta. Instead of directly heating pasta in boiling water, steam acts as a mediator that transfers heat more gently and uniformly, preserving the organoleptic and nutritional properties while still achieving rapid cooking.
2Productivity
If traditional boiling water heating is used, then pasta can be quickly heated, but large and expensive equipment (boilers and exhaust hoods) is required
Solution Approach 1:
The invention uses disposable containers to hold the pasta during the cooking process. This eliminates the need for large, expensive, and complex equipment like traditional boilers and exhaust hoods. The disposable container system is simple, cost-effective, and maintains high productivity by enabling rapid heating without requiring elaborate infrastructure.
3Loss of substance
If the same water is reused for cooking finishing, then operational costs are reduced, but hygienic properties deteriorate
Solution Approach 1:
The invention segments the cooking process into distinct stages using separate water and steam applications. Each stage uses fresh, clean water or steam, preventing contamination that would occur with water reuse. This segmentation maintains high hygienic standards while still being economically efficient through optimized resource usage.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process significantly reduces cooking time, maintains high organoleptic, nutritional, and hygienic quality, and eliminates the need for large equipment, while allowing for quick service and cost-effective operation.
Implementation Method 1
a water feeding step, during which a given quantity of liquid water is fed to a container (4) containing a given quantity of pasta (2)
Implementation Method 2
a vapour feeding step, during which a given quantity of water vapour is fed to the container (4) containing the pasta (2)
Data Source
AI summary
A cooking procedure to cook pasta; the procedure comprises a water feeding step. During which a given quantity of liquid water at a temperature of at least 50° C. is fed to a container; and a vapour feeding step, during which a given quantity of water vapour is fed to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds; the vapour feeding step is at least partially simultaneous with or subsequent to the water feeding step.