CN1079208C - 面食品的制作方法 - Google Patents
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- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
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- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种预熟、耐贮存或冷藏的酸化面食制品的制作方法，该方法包括将面食配料和加入的食用酸混合在一起制成面食面团，加工面食面团成生/湿面食，将生/湿面食蒸第一次然后用水处理这个蒸过的生/湿面食，接着第二次蒸面食然后在最后随加热处理过程或在抽真空充惰性气体条件下包装蒸过两次的面食。此外，蒸过两次的面食可以选择性地通过(a)在面食上喷淋水或将面食浸入水中然后再包装并加热处理，或者通过(b)将面食放入包装内并给包装内的面食加水然后加热处理的方式进行再加水处理。
Description
本发明涉及一种面食品的制作方法，更具体地说，本发明涉及一种经过预熟，耐贮存或者冷藏的、酸化面食制品的制作方法。
耐贮存或冷藏的预熟/酸化面食，其传统制作方法是将面食(生/湿或干的)在酸化水中煮沸、涂油，接下来包装并且用蒸汽或沸水进行热加工(例如，90-95℃产品温度进行约10-20分钟)。某些情况下，面食制品要经过高温短时灭菌(如104℃)。采用各种类型的酸和结合剂可使面食品在其酸化过程中得到低于4.6的PH值和弱酸性的口感。虽然这种酸化水煮沸工艺是煮熟并酸化面食的最快途径，但它存在着某些缺陷。1)首先，沸水中煮熟面食存在着加热损失问题，尤其是当沸水温度不足够高的时候(如不超过97℃)会造成面食的质地很差。由于水煮温度的控制与被煮面食的数量和温度有关，因此控制起来也很困难。2)其次，面食在同一酸化水中连续地煮制需要不断地添加新鲜水和酸，这样不仅不方便而且还要不断地监测水的酸度。
近年来，一些有关的方法已获得专利权，在这些方法中人们试图排除酸性煮沸工艺而利用在煮熟面食的预煮/酸化面食过程中常使用的最终加热步骤进行酸化作用(包装后加热，即所谓包装内巴氏杀菌)。例如，US专利4734291描述了一种方法，它不使用酸化水煮沸法煮面食，而是首先将普通的生/湿面食用蒸汽蒸并得到部分蒸熟的面食，然后向该部分蒸熟的面食中加入一定数量的酸性水，最后包装并且加热处理(相当于104℃下约10分钟)。US专利5057330中描述了一种通过不是在酸性水中的煮沸熟化面食的方法，面食煮熟后加入一定数量的酸性水，最后包装并加热处理；而且该面食品中提供有如碳酸氢钠这样的碱中和剂以便在消费过程中中和酸味。
上述专利所描述的方法都在试图消除或者减少在酸性水中煮熟面食的不方便过程。理想的情况是人们希望直接酸化面食面团而不需要经过任何进一步酸化步骤。例如在US专利4597976中公开了一种方法，该方法直接将酸加入面食面团，然后通过挤压或者压片/切条将面团加工成面食的形状，在正常水中煮熟这个经挤压或者压片100条的生、湿或干、酸化了的面食，然后蒸汽蒸煮熟的面食，温度至少85℃，接下来和酸调味汁一起包装并且在相当于93℃约10分钟的条件下再次进行加热处理。这个方法虽然不再用酸性水煮熟面条但还是利用了水沸腾步骤。另外，该方法设有首先在煮沸生/湿面食前将其经过以防止面粉和酸沥滤为目的的蒸汽处理过程，并且由于这一步骤的缺乏造成了面食酸度降低以及低劣的熟面食结构。人们需要一种简单的方法，包括直接酸化面食面团同时还保持着熟面食的酸度和良好结构。
为了代替如US专利4957976的在沸水中煮熟酸化生/湿面食的方法，我们发展了一种方法，该方法先将加入了食用酸的面食用蒸汽蒸第一次，然后用水处理，再用蒸汽蒸第二次，接下来包装并且加热处理或者在抽真空充惰性气体的条件包装。第一步蒸的过程使得面食的表面蒸熟，可以将其分成几份然后水处理，使其得到足够的水份以便在第二步蒸的过程中完成熟化作用。
本发明提供一种经过预熟、耐贮存或冷藏的酸化面食制品的制作方法，该方法包括将面食配料和加入的食用酸混合在一起制作面食面团、加工面食面团成生/湿面食、用蒸汽第一次蒸生/湿面食再用水处理蒸过的生/湿面食、然后将面食蒸第二次，最后随着加热处理或者在先抽真空后充惰性气体条件下包装蒸过两次的面食。
如果需要的话，蒸过两次的面食还可以用附加的水处理，即a)在面食上喷水或将面食浸水接着再包装并加热处理，或者b)将面食装入包装内，向包装中的面食加水然后进行加热。
这个给蒸过两次的面食再加水并且接下来热处理的过程能够使熟面食制品具有50-70％重量的含水量，不考虑面食的厚度和吸水特性。
由加入了食用酸的面食面团获得生/湿的面食品，具体制作是将用来作面团的粉质配料和水制成面食面团，加入或者不加入一种或多种添加剂，用常规方法如压片、捏和或挤压将面食压制成各种大小和形状的面食，例如馄饨、意大利式细面条、通心粉、扁条型面条等等。粉质配料可以是粗粒硬质小麦粉、米粉、荞麦粉、硬质小麦粉、普通小麦粉、全麦粉、粗粒精麦粉、玉米粉或淀粉原料中的一种或多种，或者其混合物，这取决于所需面食制品的类型。通常优选粗粒面粉和硬质麦粉用于挤压面食如意大利式细面条、通心粉等，而硬粒小麦或小麦面粉优选用于片状面食如扁条型面条。根据其各种类型和粒度大小，干的混合配料中含有粉质配料的量通常从75至85％。面团中水的含量一般基于面团的总重量为15-35％的重量。
干混合配料中一般含有约占干混合料2-20％重量的小麦面筋可以提高面食品的蛋白质含量以此增强其强度和坚实度，优选的含量在5-10％之间。如果需要的话，混合配料中可以含有蛋粉原料如干蛋白、蛋粉和干蛋黄和/或液体全蛋，其中干制品的用量水平基于干混合配料的重量最多约5.5％重量而液体制品的用量水平最多约22％。通常全蛋和蛋黄用于制作扁条型面条而干蛋白通常用于制作意大利式细面条。此外，如果需要的话，混合配料尤其在制作挤压面食的配料中还可以含有硬脂酸甘油酯以提高坚实度、降低粘度并且使面食吸收调味成分中水的作用减少至最小。如果使用的话，硬脂酸甘油酸含量优选为干混合配料的0.5-2％重量。需要说明的是小麦面筋、蛋和硬脂酸甘油酯是干混合料的选择性配料而不是制作面食的基本成份。
如果需要的话，面食面团中可以加入如基于面食总重量0.1-5％重量的调味料、辛香料或者香料，例如猪肉、鸡或牛肉香精。
蒸第一次的生/湿面食可以是片状面食、压片/切条的面食或者挤压面食，所有这些面食可以预先切成所需要的尺寸。
第一次蒸生/湿的面食可以通过使用饱和蒸汽或者在常压条件下的蒸汽来完成，例如在85-100℃温度下适宜在90-95℃下进行1-5分钟优选1.5-3.5分钟。第一步应至少用蒸汽熟化或糊化部分面食表面，如至少50％且优选大体上全部的面食表面。
蒸过第一次的面食再用水处理为的是给面食提供足够的水份如30-60％重量，以便在接下来的第二次蒸的过程中蒸制面食。水处理过程可以通过使用冷水或热水来完成，水温可以刚刚高于冰点的温度如0.5℃直至60℃，优选15-40℃且最优选20-35℃。室温是最适宜的。和水接触的时间可以是一段时间，例如0.1秒至5分钟，优选0.2秒至1分钟，更优选从0.5秒至1分钟。用水处理蒸过的面食可以通过用水喷淋面食或者通过将面食浸入水中的方式来实现。
在蒸面食之前，生/湿面食的配料中加食用酸的量应当足够使面食具有低于5的PH值，优选PH低于4.6，特别优选4.0-4.4。存在于面食制品的食用酸量通常从0.1至2.5％，优选0.2-2％特别优选0.5-1.5％的重量，基于面食的总重量。
任何适于食品使用且溶于水的有机酸或无机酸都可以使用，例如柠檬酸、富马酸、乳酸、马来酸、乙酸、酒石酸、硫酸、盐酸和磷酸。所使用的酸必须不能在所需PH值上给该面食带来与成品的其它成分不协调的口味。已发现马来酸、乳酸、柠檬酸和乙酸如醋特别好地适用于面食成分的酸化作用。
在蒸面食之前食用酸加入到生/湿面食的面团配料中时，粉质配料、食用酸及任意选择的其它如蛋粉或液蛋原料、小麦面筋、丙二醇藻酸酯、硬脂酸甘油酯的配料混合加工成面食面团，并且如果必须的话要加入足够的水制成合适的面团。一种或多种配料如液蛋或酸溶液中可能包括了一部分或者全部的水。通常，存在于混合料中水的量应当能够产生合有约15％至35％水份的面团。
在水处理蒸过第一次的面食之后，面食再蒸第二次以便大致上蒸熟面食。第二次蒸面食的过程可以用与第一次蒸面食相似的方式来实现，即利用饱和蒸汽或者常压条件的蒸汽，如在85-100℃温度下，适宜在90-95℃下，时间为1-5分钟优选1.5-3.5分钟。蒸过第二次的面食的水份含量通常从50％至70％重量。
蒸过第二次之后，如上面描述的那样，面食可以选择性地用水按照上述水处理相似的方法进行处理，如用水喷淋面食或者将面食浸入水中，接着包装面食或者给早已放在包装内的面食再加水：接下来的热处理过程可以再次大致完全煮熟面食。
在包装之前最好给面食涂层食用油以防止粘附。最好通过喷淋把油涂到面食上。油的熔点应当低于40℃，优选低于35℃且最好是植物油，例如豆油、花生油、橄榄油、向日葵油、藏红花油、Canola油或者它们任意的混合油。涂到面食上的油量基于面食的重量可以为0.5-8％、优选1-5％、特别优选1.5-3％重量。
最后用如马口铁罐、玻璃瓶或塑料袋这样适宜的包装容器包装面食。密封后加热处理容器以使制品巴氏杀菌(包装内巴氏杀菌)并且使其变得耐贮存。根据本发明，容器可以在达到相当于90-95℃10分钟的灭菌值的常压条件下进行热处理。例如密封的容器通过在90-95℃的热水或蒸汽中处理10-20分钟便可得到经过巴氏杀菌的商品。为了保持制品的结构，热处理一完成就得很快将容器冷却至约45℃或45℃以下的温度。
或者，密封之后在抽真空充惰性气体且优选室温的条件下包装面食。抽真空后所充的惰性气体可以单独包括氮气或者常规使用的氮气和二氧化碳的混合气体，如N2对CO2的比例是80∶20、65∶35或者50∶50。
与传统的预煮/酸化面食相比，通过本发明方法处理获得的面食保留着熟酸味以及具有改良的结构。本发明的另一个优点是由于面食不是在热水中煮熟的所以无论加入香料、调味料还是香辛料都以很高的程度保留下来，而在传统过程中面食在热水中煮熟并且发生了调味料沥滤到水中的现象。
实施例
以下的实施例将进一步例证本发明。除非另有说明，所有的份数和百分数皆以重量给出。
实施例1
将69.3份硬质小麦粉、15.2份全液蛋、14.7份水和0.8份乳酸(浓度85％)混合制成面食面团。该面食面团压成1mm厚的片、切成1.7mm宽并截成15.2cm长。将这些面食分成3组(A、B、C)并用3种不同方法处理：A生面食→水中煮沸20秒→55％水份的面食B生面食→干燥至12％水份→水中煮沸90秒→56％水份的面食。C生面食→蒸2.5分钟(90°-95℃蒸汽)
→水中浸40秒
→蒸汽蒸2.5分钟→55％水份的面食
A和B的方法类似于US专利4597976的方法而C是本发明的方法。对用这三种方法制成的样品作比较，结果示于表1
表1
样品 面食PH 面食坚实度和粘度
A 4.68 粘且不太坚实
B 4.95 粘且不太坚实
C 4.26 不太粘且较坚实
这些结果表明本发明制作的面食较好地保留了酸，此外熟面食还具有较好的结构。
实施例2
将74份硬质小麦粉、15.5份全液蛋和10.5份蒸馏白醋(15％浓度)混合制成面食面团。这个面食面团压成1.0mm厚的片、切成1.7mm宽且截成15.2cm长。这些面食在抽真空充惰性气体的条件下用90-95℃蒸汽蒸2.5分钟，浸水30秒，然后再蒸一次2.5分钟，用2％大豆油涂层并在下面描述的两种不同条件下包装150g面食：a)在抽真空充惰性气体条件下(65％N2/35％CO2)且不再进一步加热(MAP)，b)不在抽真空充惰性气体条件下，而经过90-95℃蒸汽加热15分钟的包装内巴氏杀菌过程包装面食(IPP)。
这两种过程制作的面食水份含量54％且PH值为4.6。这些样品一式两份并进行催化贮存试验(30℃/60天)，结果示于表2
表2
注：没有观察到微生物的生长；成品的催化贮存为60天
| 样品 | 平板总计数 | 乳酸菌 | 霉菌/酵母 | 革兰氏阳性葡萄球菌 | 大肠肝菌/E.Coli | 蜡状芽孢杆菌 |
| 2a | ＜100 | ＜100 | ＜100 | ＜100 | ＜100 | ＜100 |
| 2a | ＜100 | ＜100 | ＜100 | ＜100 | ＜100 | ＜100 |
| 2b | ＜100 | ＜100 | ＜100 | ＜100 | ＜100 | ＜100 |
| 2b | ＜100 | ＜100 | ＜100 | ＜100 | ＜100 | ＜100 |
这些结果证明根据本发明方法制作的面食制品(IPP或MAP样品)具有良好的贮存期。
Claims (13)
1.一种酸化面食制品的制作方法，包括将面食配料和加入的食用酸混合在一起制成面食面团，加工面食面团成生/湿面食，将生/湿面食蒸第一次，然后用水处理蒸过的生/湿面食，接着第二次蒸面食并且最后采用热处理或在抽真空充惰性气体条件下包装蒸过两次的面食。
2.根据权利要求1的方法，其中向面食面团中加入了调料，香辛粉或香料。
3.根据权利要求1的方法，其中第一次蒸生/湿面食使至少部分面食的表面得到熟化或糊化。
4.根据权利要求1的方法，其中用水处理蒸过的生/湿面食给面食提供足够的水份，以便在接下来蒸第二次的过程中能够熟化面食。
5.根据权利要求1的方法，用0.5℃至60℃温度的水完成其中的水处理蒸过的生/湿面食。
6.根据权利要求1的方法，其中蒸过的生/湿面食的水处理完成时间从0.1秒至5分钟。
7.根据权利要求1的方法，其中在蒸制之前加入到生/湿面食配料中食用酸的量足够使面食具有5以下的pH值。
8.根据权利要求1的方法，其中第二次蒸面食的过程基本上熟化了面食。
9.根据权利要求1的方法，其中在第二次蒸完面食后，再用水处理第二次。
10.根据权利要求9的方法，其中通过在面食上喷淋水或者将面食浸到水中、以及包装并加热处理面食的方式，第二次水处理蒸过两次的面食。
11.根据权利要求9的方法，其中蒸过两次的面食通过将面食放入包装，给包装中的面食加水并加热处理面食的方式进行第二次水处理。
12.根据权利要求11的方法，其中的包装内面食加热处理过程基本上完全熟化了面食。
13.根据权利要求1的方法，其中在包装之前，用食用油给面食涂层。
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| US08/456,161 US5599573A (en) | 1995-05-31 | 1995-05-31 | Preparation of acidified pastas |
| US456161 | 1995-05-31 |
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| CN1140558A CN1140558A (zh) | 1997-01-22 |
| CN1079208C true CN1079208C (zh) | 2002-02-20 |
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1995
- 1995-05-31 US US08/456,161 patent/US5599573A/en not_active Expired - Lifetime
-
1996
- 1996-05-17 PT PT96201389T patent/PT745331E/pt unknown
- 1996-05-17 DE DE69616150T patent/DE69616150T2/de not_active Expired - Fee Related
- 1996-05-17 ES ES96201389T patent/ES2164204T3/es not_active Expired - Lifetime
- 1996-05-17 DK DK96201389T patent/DK0745331T3/da active
- 1996-05-17 AT AT96201389T patent/ATE207307T1/de not_active IP Right Cessation
- 1996-05-17 EP EP96201389A patent/EP0745331B1/en not_active Expired - Lifetime
- 1996-05-24 MY MYPI96001967A patent/MY113244A/en unknown
- 1996-05-28 SG SG1996009909A patent/SG73983A1/en unknown
- 1996-05-29 NZ NZ286686A patent/NZ286686A/en unknown
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-
1998
- 1998-12-24 HK HK98115639A patent/HK1014349A1/xx not_active IP Right Cessation
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US482852A (en) * | 1892-09-20 | Boomerang | ||
| EP0023965A1 (de) * | 1979-08-08 | 1981-02-18 | Ascom Autelca Ag | Münzprüfer für Münzen verschiedenen Durchmessers |
| EP0336080A1 (en) * | 1988-03-25 | 1989-10-11 | Societe Des Produits Nestle S.A. | Preparation of pasta |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103238780A (zh) * | 2013-04-19 | 2013-08-14 | 冯家勇 | 一种增强面条柔韧性的加工工艺 |
| CN103238780B (zh) * | 2013-04-19 | 2014-09-24 | 冯家勇 | 一种增强面条柔韧性的加工工艺 |
Also Published As
| Publication number | Publication date |
|---|---|
| AU699269B2 (en) | 1998-11-26 |
| SG73983A1 (en) | 2000-07-18 |
| JP4111557B2 (ja) | 2008-07-02 |
| CN1140558A (zh) | 1997-01-22 |
| AU5462096A (en) | 1996-12-12 |
| DE69616150D1 (de) | 2001-11-29 |
| MY113244A (en) | 2001-12-31 |
| EP0745331B1 (en) | 2001-10-24 |
| DE69616150T2 (de) | 2002-06-20 |
| HK1014349A1 (en) | 1999-09-24 |
| NO962218D0 (no) | 1996-05-30 |
| KR960040186A (ko) | 1996-12-17 |
| JPH08322490A (ja) | 1996-12-10 |
| ES2164204T3 (es) | 2002-02-16 |
| CA2177765A1 (en) | 1996-12-01 |
| NZ286686A (en) | 1998-06-26 |
| TW322419B (zh) | 1997-12-11 |
| ATE207307T1 (de) | 2001-11-15 |
| EP0745331A2 (en) | 1996-12-04 |
| NO962218L (no) | 1996-12-02 |
| CA2177765C (en) | 2008-08-19 |
| US5599573A (en) | 1997-02-04 |
| DK0745331T3 (da) | 2001-11-26 |
| PT745331E (pt) | 2002-03-28 |
| EP0745331A3 (en) | 1998-04-08 |
| NO318179B1 (no) | 2005-02-14 |
| KR100395355B1 (ko) | 2004-01-24 |
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