CN1106798C - 面食制品的制备 - Google Patents
面食制品的制备 Download PDFInfo
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- CN1106798C CN1106798C CN97113653A CN97113653A CN1106798C CN 1106798 C CN1106798 C CN 1106798C CN 97113653 A CN97113653 A CN 97113653A CN 97113653 A CN97113653 A CN 97113653A CN 1106798 C CN1106798 C CN 1106798C
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- wheaten food
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10S426/00—Food or edible material: processes, compositions, and products
- Y10S426/811—Utilizing surface parting, antistick or release agent
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Noodles (AREA)
- Cereal-Derived Products (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
本发明提供一种用于制备充分煮制的、贮存稳定的或冷藏的酸化面食制品的方法,包括将面食制品配料成份与包胶的热水可溶/冷水不可溶食用酸混合,将面团制成面食制品,第一次蒸制该面食制品,接着用水处理该蒸制过的面食制品,然后第二次蒸制该面食制品,最后包装该两次蒸制过的面食制品,既可以进行热处理,也可以在气调条件下包装。
Description
本发明涉及面食制品的制备,特别是涉及充分蒸煮的、贮存稳定或冷藏的、酸化面食制品的制备。
目前,常规的制备贮存稳定、充分蒸煮的酸化面食制品的方法是首先在不知酸的情况下制出生面食制品(既可以通过挤压法也可以通过压面/切条法),用普通水煮制该面食制品(既可以水煮也可以水蒸制/水、喷雾),接着将煮过的面食制品浸入酸性水中(或带酸性水包装),涂敷上油,包装在袋中,接着在包装袋中进行巴氏杀菌。
例如,USP 4734291描述了不使用酸化水煮制面食制品的方法,而是首先将普通生/湿面食制品进行蒸制,得到部分煮制的面食制品,接着一定量的酸化水加入到该部分煮制的面食制品中,最后包装并加热处理(相当于104℃持续约10分钟)。USP 5057330描述了一种方法,其中面食制品是在沸水而不是在酸性水中煮制,然后给面食制品加入一定量的酸性水,最后包装和热处理,其中提供碱中和剂例如碳酸氢钠来中和食用时的酸味。
上述专利描述的方法均试图消除或减少在酸性水中煮制面食制品的敏琐步骤。理想的方法是面团直接进行酸化而不再需要任何另外的酸化步骤。例如USP 4597976描述了一种方法,在面食制品面团中直接加酸,接着通过挤压或压面/切条制成面食制品形状,然后该挤压或压面/切条过的生的、湿的或干的酸化面食制品在普通水中煮制,该煮制过的面食制品在至少85℃条件下蒸制,然后带酸化调味汁包装并再次加热处理,条件相当于93℃下持续约10分钟。虽然在该方法中面食制品没有在酸性水中煮制,但还采用了水煮步骤。同时,在该方法中,为了防止面食制品的淀粉和酸的沥滤,也可以先在沸腾之前对生/湿面食制品不进行蒸制,由于缺乏蒸制步骤,导致面食制品酸度的降低,并且煮制面食制品的质地也不好,这样就需要一种简单的方法,即对面食制品面团直接酸化同时还能保持煮制面食制品的酸度和良好的质地。
除了如USP 4957976所述的在沸水中煮制酸化的、生/湿面食制品的方法,我们开发了一种记载在同时待审的USSN 08/456161中的,制备预煮的贮存稳定的或冷藏的酸化面食制品的方法,包括混合面食制品配料和所添加的食用酸,制成面食制品面团,由面食制品面团制成生/湿面食制品,对该生/湿面食制品进行第一次蒸制,接着用水处理该蒸过的生/湿面食制品,再对该面食制品进行第二次蒸制,最后包装这种两次蒸制的面食制品,既可以进行热处理也可以在气调条件下包装。
一般认为直接在面团中加酸将破坏面食制品的蛋白质以及淀粉的基体结构,并破坏煮过的面食制品的质地,从而酸加得越多,结构破坏得越严重。虽然由这种直接面团酸化法制备的面食制品的质地可以通过添加例如蛋清的增稠剂得到改善,但这增加了成本。因此,我们做了些研究来减少由于添加酸而导致的面食制品面团结构的损坏,这方面研究包括在面团中加酸(不用酸性水与面粉混合或用酸和水与面粉混合),而是利用胶囊包装的、热水可溶/冷水不可溶的酸。我们发现通过在面团中添加包胶的、热水可溶/冷水不可溶酸,与通过先在水中溶解同样数量/种类的酸,接着与面粉混合而制备的面团的pH值相比,其面团的pH值较高。我们也发现使用这两种面团来制作面食并煮过后,两种面食制品的pH值相同或相近,对面食制品质地的评价表明通过在面团中加入包胶的热水可溶/冷水水可溶酸而制得的面食制品,其具有的质地好于通过首先在水中溶解同样数量/种类的酸、接着与面粉混合得到的面团而制得的面食制品的结构。
根据本发明,提供一种制备充分煮制的、贮存稳定或冷藏的酸化面食制品的方法,包括将面食制品配料成份与包胶的、热水可溶/冷水不可溶食用酸混合,将该面团制成面食制品,第一次蒸制该面食制品,接着用水处理该蒸制过的面食制品,然后第二次蒸制该面食制品,最后包装该两次蒸制过的面食制品,既可以进行加热处理也可以在气调条件下包装。
面食制品配料可以包括干谷粉制的配料和水,一种或更多种添加剂或有或无、它们制成面团。该谷粉制的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、粗粒小麦胚乳粉、玉米粉或淀粉物料的一种或多种,或其任何混合物,这根据所需面食制品种类而确定。一般粗粒面粉和硬质小麦粉优选用于挤压面食制品,例如意大利式细面条、通心面等,而硬质小麦粉或小麦粉优选用于压面面食制品,例如面条。谷粉制的成份在干成份混合物中的占有量依据品种和颗粒大小的不同含量从75至85%。与谷粉制成份混合的水量基于面团总重量一般从15至35%wt。与谷粉制成份混合的水温可以从5°至30°,更经常是从10°至25°。使用的水可以是酸或碱,且pH值一般从6.5至7.5。
一般包括在干成份混合物中小麦谷蛋白的含量,基于干混合物重量是约2-20%,5%-10%的含量是优选的,这样可增加面食制品的蛋白质含量,从而增加其强度和坚固性。如果需要,脱水蛋物料例如蛋白粉、蛋粉和蛋黄粉和/或液体全蛋可以包括在原料混合物中,基于干成份混合物,干制品达到约5.5wt%,液体制品达到约22%wt的含量。全蛋和蛋黄一般用于面条制品,而蛋白粉一般用于意式细面条。另外,单硬脂酸甘油酯如果需要也可以包括在原料混合物中,特别是在挤压面食制品中,它可以提高坚固性,降低粘性并且最小程度地吸收来自面食制品中调味汁成份的水份。假如使用的话,以干成份混合物计,单硬脂酸甘油酯的优选含量是0.5-2%wt。应该理解小麦谷蛋白、鸡蛋、单硬脂酸甘油酯是干混合物中的可选成份,而不是面食制品生产中所必需的成份。当用于制备面团的水的pH值是7至14时,在干成份混合物中使用藻酸丙二醇酯有益于得到具有弹性和坚固质地的面食制品,优选基于干成份混合物的重量其含量从1至10%wt。
如果需要,调味料、香料或风味剂例如肉、鸡或牛肉香精可以加入面食制品面团中,例如基于面食制品总重量,其含量从0.1至5%wt。
与面食制品配料成份混合的包胶的酸可以是任何适合用于食品的且可溶于水的有机酸或无机酸,例如柠檬酸、富马酸、乳酸、苹果酸、醋酸、酒石酸、盐酸和磷酸。使用的酸必须在所需的pH条件下不提供给面食制品与产品其它成份不相容的味道。已经发现,苹果酸、乳酸、柠檬酸、D-葡萄糖酸内酯和醋酸例如醋特别适合用于面食制品成份的酸化。
包胶物质包括但不仅限于氢化油,例如起酥油如氢化大豆油、普通和改性淀粉、麦芽糖糊精、明胶、单和二甘油酯、二氧化硅、酪朊酸盐、玉米蛋白、谷蛋白和树胶物质。
包胶的酸一般加入到面团中。但当包胶物质是起酥油时,它可以先加入水中然后与面粉混和或先与面粉混合再加入水中。
在蒸制之前加入面食制品配料成份的包胶食用酸的量,应能充分提供使面食制品pH值小于5,优选小于4.6,且特别优选从4.0至4.4。基于面食制品的总重量,在面食制品中食用酸的量,经常从0.1至2.5%,优选0.2至2%,且特别优选从0.5至1.5%。
面团可以在施压条件下制成,通过常用方法例如压面、捏和或挤压成各种各样面食制品的大小和形状,例如饺子、意式细面条、通心面、面条等。
进行过第一次蒸制的面食制品可以是压片的面食制品、压面/切条的面食制品或挤压的面食制品,它们均已切割成所需的尺寸。
对面食制品的第一次蒸制通过在常压条件下使用饱和蒸汽或蒸汽进行,例如温度从85℃至100℃,合适地是从95°至100℃,持续1至5分钟,优选从1.5至3.5分钟。第一步蒸制是煮熟或胶凝至少部分面食制品的表面,例如至少50%,且优选基本上是面食制品的所有表面。
经过第一次蒸制的面食制品,接着用水处理,以给面食制品提供充分的水分,目的是通过第二次蒸制实现面食制品的后续煮制,例如水份从30至60wt%。水处理使用的温度是刚刚超过冰点的冷水或热水,例如从0.5℃直至60℃,优选从15℃至40℃,且最优选从20°至35℃。室温是最方便的。与水接触时间例如可以是0.1秒至5分钟,优选从0.2秒至1分钟且更优选从0.5秒至1分钟。用水处理蒸过的面食制品既可以通过向面食制品喷雾,也可以将面食制品浸入水中进行。
在对第一次蒸制过的面食制品水处理之后,该面食制品进行第二次蒸制,以充分煮熟该面食制品。面食制品的第二次蒸制采用与第一次蒸制相近的方法,即在常压条件下使用饱和蒸汽或蒸汽,例如温度从85°至100℃,且合适地是从90°至95℃,持续1至5分钟,优选从1.5至3.5分钟。第二次蒸制过的水分含量一般从50至70wt%。
包装之前,面食制品用食用油涂敷有益于防粘。通过喷涂法有益于油涂敷在面食制品上。油的熔点应低于40℃,优选低于35℃,且使用植物油比较合适,例如豆油、花生油、橄榄油、葵花油、红花油、canola油或其任意混合物。面食制品上油的涂敷量,基于面食制品的重量可以从0.5至8%,优选从1至5%,且特别优选从1.5至3%。
该面食制品最后包装在合适的容器中,例如,柔性塑料袋或玻璃瓶。封装之后,该容器可以热处理,对产品进行巴氏灭菌(包装袋中巴氏灭菌),使之耐贮存。根据本发明的内容,该容器可以在常压下热处理,其提供的杀菌值等效于在93℃下持续10分钟。例如,市售的巴氏灭菌产品,其生产是通过在90-95℃的热水或蒸汽中,处理该密封容器10-20分钟而实现的。热处理完成之后,该容器快速冷却至约45℃或更低的温度以保护该产品的质地。
或者封装之后,面食制品在气调条件下包装,优选室温条件下。气调包括常用的只有氮气或氮气和二氧化碳混合物,例如N2和CO2比率是80∶20,65∶35或50∶50。
由本发明方法制得的面食制品与传统的预煮/酸化面食制品相比保持了煮制酸度并改善了质地。本发明的另一个优点是因为面食制品没有在热水中煮制,所加入的任何调味料或香料风味剂有较大程度的保持,因为在传统方法中,煮制是在热水中进行的,会发生调味料沥滤至煮制水中的现象。
实施例
下列实施例进一步说明本发明。
实施例1
7.65kg粗质硬粒小麦粉首先在Mapimpianti面食挤压机的混合器中与2.3kg水混合,接着与50g麦芽糖糊精包胶的柠檬酸粉末(Balchem公司的C-M100-70)混合。该面团接着挤压成Cellentini型面食制品,并通过一个蒸汽/水喷雾通道持续3分钟(98-99℃)。该蒸汽煮制面食制品接着在冷水中冲洗30秒,和2%植物油混合,将100g面食制品包装进塑料袋中,接着在袋中pH5.1下巴氏灭菌40分钟(95℃)。沸水加热15秒之后,这种面食制品样品具有坚固和富有弹性的结构。对比实施例A
35g的柠檬酸(等于实施例1中使用的50g麦芽糖糊精包胶的柠檬酸先溶于2.3kg的水中,接着与7.65kg粗质硬粒小麦粉混合。这种面团接着使用如实施例1所述的方法制成酸化的、煮熟的面食制品。该面食制品的pH值也是5.1,但是面食制品结构差,咬感不够,没有弹性。对比实施例B
使用同样种类和数量的配料成份,采用与对比实施例A所述的类似的方法,但配料成份添加的顺序不同。不是首先向水中添加柠檬酸粉末,再与面粉混合,而是水首先与面粉混合,接着在柠檬酸粉末中混合。面食制品的pH值也是5.1,但该面食制品结构好于对比实施例A制得的面食制品的结构,但不如实施例1制得的面食制品的结构一样好。
用如下方法对实施例1和对比实施例A和B的样品进行质地测量并比较:100g的面食制品在700ml沸水中加热15秒,接着50g的这种面食制品置于Kramer剪压室中(Shear presscell),通过质地分析仪(Texture Technology公司)测量该面食制品的坚固性。该测试结果如下所示:
样品 面食制品坚固性
实施例1 5.65kg
对比实施例A 4.75kg
对比实施例B 5.03kg
这些测试结果证实了品偿评定中的发现,就是在面团成形阶段体少量的酸与面团接触,面团质地(坚固性)就较好,并且使用包胶酸是非常有效的。
实施例2
1kg硬质小麦粉首先与450g水混合,接着与7g麦芽糖糊精包胶的柠檬酸(Loders Crolaan′s Durkote柠檬酸ML-70E,70%的柠檬酸)混合。测量该面团pH值。接着该面团压成0.040”厚度并切成0.060”的宽度。该面食制品在98-99℃下蒸3min,用水喷后,再蒸2min。对比实施例C
采用如实施例2所述的类似方法,只是包胶酸粉末首先溶于水,再与面粉混合制成面团,接着压面并切条制成面食制品,实施例2和对比实施例C的比较显示出下列结果:
面团pH值 经蒸煮的面食 煮熟面食制品结构
制品pH值实施例2 6.5 4.6 坚固对比实施例C 5.3 4.5 软,粉状的
这些实施例再次证明实施例1的发现,就是面团中混合进麦芽糖糊精包胶的柠檬酸粉末制成的面食制品与面粉和酸溶液混合得到的面团制得的面食制品相比具有好的结构。
实施例3
1kg硬质小麦粉首先与450g水混合,接着与18g改性淀粉喷雾干燥乳酸(Kerry Ingredients′Natwetone 3463,20%乳酸)混合。测量该面团pH值。接着该面团压成0.040″的厚度并切成0.060″的宽度。该面食制品接着在98-99℃下蒸3min,用水喷后,再蒸2min。对比实施例D
采用如实施例3所述的类似工艺,除了喷雾干燥粉末首先溶于水,接着与面粉混合成面团,然后压面并切条成面食制品。
实施例3和对比实施例D的比较显示出下列结果:
面团pH值 经蒸煮的面食 煮熟的面食制品结构
制品的pH值实施例3 5.4 4.5 坚固,有弹性对比实施例D 5.0 4.6 软,粉状
实施例4
1kg硬质小麦粉首先与450g水混合,接着与6g麦芽糖糊精包胶的苹果酸(Loders Croklaan′s Durkote苹果酸MC-90,90%的苹果酸)混合。测量该面团pH值。接着该面团压成0.040″的厚度并切成0.060″的宽度。该面食制品接着在98-99℃下蒸3min,用水喷后,再蒸2min。对比实施例E
用如实施例4所述的类似工艺,除了包胶的酸首先溶于水,再与面粉混合制成面团,然后压面并切条成面食制品,实施例4和对比实施例E的比较显示出下列结果:
面团pH值 经蒸煮的面食 煮熟的面食制品结构
制品的pH值实施例4 5.6 4.1 好对比实施例E 4.4 3.6 软,粘的
实施例5
1kg硬质小麦粉首先与450g水混合,再与30g起酥油包胶的D-葡萄糖酸内酯(Balchem′s GDL-140-70)混合。测量该面团pH值。接着该面团压成0.040″的厚度并切成0.060″的宽度。该面食制品接着在98-99℃下蒸3min,用水喷后,再蒸2min。对比实施例F
除了起酥油包胶的D-葡萄糖酸内酯首先溶于沸水[pH2.4]中,再与面粉混合制成面团,压面并切条成面食制品外,采用如实施例5所述的类似工艺。该面食制品接着被蒸制。实施例5和对比实施例F的比较显示出下列结果:
面团pH值 经蒸煮的面食 煮熟的面食制品结构
制品的pH值实施例5 6.0 4.4 坚固而有弹性对比实施例F 5.2 4.4 软
实施例6
将50份200布卢姆明胶首先溶于300份100°F(38℃)的热水中,接着加进20份乳酸(90%),混合好,辅成一薄层,使其固定并干燥,再研成粉末(明胶包胶的乳酸)。1kg硬质小麦粉首先与450g水混合,接着与20g明胶包胶的乳酸粉末混合。测量该面团pH值。接着该面团压成0.040″的厚度和切成0.060″的宽度。该面食制品接着在98-99℃蒸3min,用水喷后,再蒸2min。对比实施例G
除了明胶包胶的乳酸粉末首先置于冷水中(pH3.3),接着加热至沸腾(pH2.4),与面粉混合制成面团,然后压面并切条成面食制品外,采用如实施例6类似的工艺。实施例6和对比实施例G的比较显示出下列结果:
面团pH值 经蒸煮的面食 煮熟的面食制品结构
制品的pH值实施例6 6.6 4.2 坚固而有弹性对比实施例G 5.2 4.5 软且呈粉状
实施例7
1kg硬质小麦粉首先与450g水混合,再与15g涂在二氧化硅上的乳酸粉末(Seafla′s Dry乳酸#F-1085-1)混合。测量该面团pH值。接着该面团被压成0.040″的厚度并切成0.060″的宽度。该面食制品在98-99℃下蒸3分钟,用水喷后,再蒸2min。对比实施例H
除了涂在二氧化硅上的乳酸置于水中,再与面粉混合制成面团,然后压面并切条成面食制品以外,采用如实施例7所述的类似工艺。实施例7和对比实施例H的比较显示出下列结果:
面团pH值 经蒸煮的面食 煮熟的面食制品结构
制品的pH值实施例7 6.1 4.3 坚固对比实施例H 4.8 3.9 软并呈粉状
实施例8
1kg硬质小麦粉首先与450g水混合,再与8g部分氢化豆油包胶的柠檬酸(Balchem′s C-165-63,63%柠檬酸)混合。测量该面团pH值。接着该面团被压成0.040″的厚度并切成0.060″的宽度。该面食制品在98-99℃下蒸3min,用水喷后,再蒸2min。对比实施例I
按与实施例8相似的方法,除了起酥油包胶的柠檬酸粉末首先置于水中(pH5.9),加热至沸腾(pH1.7),接着与面粉混合制成面团;然后压面并切条成面食制品。实施例8和对比实施例I的比较显示出下列结果:
面团pH值 经蒸煮的面食 煮熟的面食制品的结构
制品的pH值实施例8 5.7 4.1 坚固对比实施例I 4.9 4.4 软且有粘性
实施例9
995g硬质小麦粉首先与5g藻酸丙二醇酯(Kelco′s KolcoloidHVF)混合,再与420g pH值是12.7的水(12份0.2N NaOH溶液和30份水的混合物)混合。面团制好之后,15g起酥油包胶的柠檬酸(Balchem′s C-140-85)加入面团并混合。面团的pH值是7.5。该面团接着压成0.040″的厚度并切成0.060″的宽度。该面食制品在98-99℃下蒸3min,用水喷后,再蒸2min。该煮熟的面食制品接着浸入1%乳酸溶液1分钟,再与2%植物油混合,将100g面食制品包装在塑料袋中,然后在包装袋中在40min(95℃)条件下进行巴氏灭菌。对比实施例J
采用如实施例9所述的类似工艺,除了将起酥油包胶的柠檬酸首先溶于NaOH溶液(通过加热,pH2.3),再将这种溶液与硬质小麦粉和藻酸丙二醇酯混合。测量该面团的pH值。按照实施例9所述工艺,制得酸化的煮熟的面食制品。
实施例9和对比实施例J的比较显示出下列结果:
面团pH值 经蒸煮的面食 煮熟面食制品的结构
制品的pH值实施例9 7.5 4.5 坚固并有弹性对比实施例J 4.6 4.4 软并呈粉状
Claims (5)
1.一种用于制备充分蒸煮的、贮存稳定的或冷藏的酸化面食制品的方法,包括将面食制品配料成份混合成面团,将形成的面团与包胶的热水可溶/冷水不可溶食用酸混合,将该面团制成面食制品,第一次蒸制该面食制品,接着在0.5℃至60℃下用水处理该蒸制过的面食制品,然后第二次蒸制该面食制品,最后包装该两次蒸制过的面食制品,既可以进行热处理,也可以在气调条件下包装。
2.根据权利要求1的方法,其中的酸是苹果酸、乳酸、柠檬酸或D-葡萄糖酸内酯。
3.根据权利要求1的方法,其中的酸用氢化油、普通的或改性淀粉、麦芽糖糊精、明胶、单或二甘油酯、二氧化硅、酪朊酸盐、玉米蛋白、谷蛋白和树胶物质包胶。
4.根据权利要求1的方法,其中在蒸制前包胶酸加入到面食制品面团的量应足以使面食制品的pH值小于5。
5.根据权利要求1的方法,其中存在于面食制品中包胶酸的量,基于面食制品的总重量是从0.1至2.5重量%。
Applications Claiming Priority (3)
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US645462 | 1984-08-29 | ||
US645,462 | 1984-08-29 | ||
US08/645,462 US5817356A (en) | 1996-05-13 | 1996-05-13 | Preparation of pastas |
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CN1176066A CN1176066A (zh) | 1998-03-18 |
CN1106798C true CN1106798C (zh) | 2003-04-30 |
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CN97113653A Expired - Fee Related CN1106798C (zh) | 1996-05-13 | 1997-05-13 | 面食制品的制备 |
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US (1) | US5817356A (zh) |
EP (1) | EP0807386B1 (zh) |
JP (1) | JPH1042813A (zh) |
KR (1) | KR970073375A (zh) |
CN (1) | CN1106798C (zh) |
AT (1) | ATE206292T1 (zh) |
AU (1) | AU725176B2 (zh) |
BR (1) | BR9703126A (zh) |
CA (1) | CA2201955C (zh) |
DE (1) | DE69707051T2 (zh) |
DK (1) | DK0807386T3 (zh) |
ES (1) | ES2163056T3 (zh) |
IN (1) | IN182099B (zh) |
MY (1) | MY117100A (zh) |
NO (1) | NO318661B1 (zh) |
NZ (1) | NZ314774A (zh) |
PT (1) | PT807386E (zh) |
SG (1) | SG52958A1 (zh) |
TW (1) | TW416834B (zh) |
ZA (1) | ZA973123B (zh) |
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ES2214678T3 (es) * | 1998-06-30 | 2004-09-16 | Societe Des Produits Nestle S.A. | Tallarines cocidos acidificados. |
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DE10234656A1 (de) * | 2002-07-30 | 2004-02-19 | Unilever N.V. | Verfahren zur industriellen Herstellung von Teigwaren |
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KR100627890B1 (ko) | 2005-04-19 | 2006-09-25 | 상미식품 주식회사 | 즉석 소면 및 그 제조방법 |
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US9420804B2 (en) * | 2008-10-06 | 2016-08-23 | Kraft Foods Group Brands Llc | Shelf stable sauce for acidified starch |
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US20190297925A1 (en) | 2018-04-03 | 2019-10-03 | Nestec S.A. | Shelf-stable, ready-to-eat pasta products and methods of producing same |
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- 1997-04-01 AT AT97105353T patent/ATE206292T1/de not_active IP Right Cessation
- 1997-04-01 PT PT97105353T patent/PT807386E/pt unknown
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- 1997-05-12 JP JP9120729A patent/JPH1042813A/ja not_active Withdrawn
- 1997-05-13 CN CN97113653A patent/CN1106798C/zh not_active Expired - Fee Related
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MY117100A (en) | 2004-05-31 |
CN1176066A (zh) | 1998-03-18 |
JPH1042813A (ja) | 1998-02-17 |
ES2163056T3 (es) | 2002-01-16 |
NZ314774A (en) | 1998-01-26 |
NO318661B1 (no) | 2005-04-25 |
AU2015597A (en) | 1997-11-20 |
US5817356A (en) | 1998-10-06 |
BR9703126A (pt) | 1998-08-18 |
IN182099B (zh) | 1998-12-26 |
NO971920L (no) | 1997-11-14 |
SG52958A1 (en) | 1998-09-28 |
ZA973123B (en) | 1998-10-12 |
CA2201955A1 (en) | 1997-11-13 |
EP0807386A3 (en) | 1998-04-01 |
TW416834B (en) | 2001-01-01 |
KR970073375A (ko) | 1997-12-10 |
AU725176B2 (en) | 2000-10-05 |
EP0807386A2 (en) | 1997-11-19 |
DE69707051D1 (de) | 2001-11-08 |
ATE206292T1 (de) | 2001-10-15 |
EP0807386B1 (en) | 2001-10-04 |
PT807386E (pt) | 2002-02-28 |
DK0807386T3 (da) | 2001-11-19 |
DE69707051T2 (de) | 2002-06-06 |
NO971920D0 (no) | 1997-04-25 |
CA2201955C (en) | 2006-02-14 |
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