JP2865509B2 - Manufacturing method of retort pasta - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a retort pasta which has a good texture and can effectively prevent the occurrence of red burns.

[0002]

2. Description of the Related Art Hitherto, many proposals have been made on a method for producing retort pasta (Japanese Patent Laid-Open No. 3-39056).
And JP-A-3-39057).

[0003]

However, such a conventional retort pasta has a problem that, due to the retort processing, it lacks sufficient crunch and generates red burn. Such a problem was particularly remarkable when the pasta was basically prepared only from wheat raw materials such as durum semolina, soft flour, semi-strong flour, and strong flour.

The present inventors have conducted intensive research and development to solve the above problems, and as a result,
In a pasta having a water content of 28 to 38% by weight, (a) the water content of the pasta becomes 14 to 27% by weight within 2 hours after the start of drying, and (b) the temperature of the pasta is from 5 minutes to 2 hours after the start of drying. The above problems can be solved by maintaining the temperature at 77 to 94 ° C. for 5 minutes or more and applying a drying treatment that satisfies the requirements (a) and (b). I learned that I can do it.

An object of the present invention is to provide a method for producing retort pasta which has a good texture and can effectively prevent the occurrence of red burn.

[0006]

The gist of the present invention to achieve the above object is to provide a method for producing retort pasta, wherein the pasta is prepared as a pasta having a water content of 28 to 38% by weight.
(A) Pasta moisture is 14 to 2 within 2 hours after drying starts
7% by weight, and (b) the temperature of the pasta is between 5 minutes and 2 hours after the start of drying;
The pasta is subjected to a drying treatment so as to satisfy the requirements of the above (a) and (b), and then further subjected to a drying treatment under the condition that the temperature of the pasta is 40 to 60 ° C. And a method for producing retort pasta.

Hereinafter, the contents of the present invention will be described in detail. The pasta of the present invention is, for example, spaghetti, macaroni, fitcine, shell, lasagna and the like, and preferably uses durum semolina as a raw material.
The amount of durum semolina used in the pasta of the present invention is:
Although not particularly limited, 60% by weight or more, preferably 90% by weight or more, and more preferably about 100% by weight of wheat as a raw material
Is desirable in terms of the texture of the resulting retort pasta. When other wheat flour is used in combination, one or more of flour, semi-strong flour and strong flour can be appropriately selected and used.

[0008] The pasta of the present invention desirably uses only the above-mentioned wheat raw materials such as durum semolina, soft flour, semi-strong flour and strong flour as raw materials. Coagulating proteins, gums, starches, seasonings, coloring agents and the like may be used as appropriate.

[0009] The thermocoagulable protein refers to a protein represented by albumin, and albumin containing albumin and the like can be used. As the above egg white, raw, dried,
Frozen products can be used, and they can be added in the form of whole eggs.

[0010] Examples of the gums include gellan gum (a polysaccharide composed of glucose, rhamnose, and gluchromic acid), xanthan gum, and karaya gum.

[0011] Examples of the starch include potato starch, tapioca starch, corn starch, rice starch, sweet potato starch, kudzu starch, wheat starch and the like.

Next, the above ingredients are mixed with water to obtain pasta dough. Subsequently, the pasta dough is, for example, linear (eg, noodle strings).
Or, it is formed into a desired shape such as a plate to obtain pasta. The operations of mixing the raw materials with water and forming the pasta dough may be performed by a conventional method. In mixing the raw materials with water, the pasta obtained has a water content of 28 to 38% by weight.
Add water.

In the present invention, (a) the pasta having a water content of 14 to 27% by weight within 2 hours after the start of drying is added to the pasta having a water content of 28 to 38% by weight obtained as described above; b) The temperature of the pasta is maintained at 77 to 94 ° C. for 5 minutes or more from 5 minutes to 2 hours after the start of drying, and the drying process is performed so as to satisfy the above requirements (a) and (b). It is important to apply a drying treatment so that the water content of the pasta is reduced by 5% by weight or more, preferably 10% by weight or more. As a result, the texture of the obtained retort pasta becomes sufficiently crisp and good, and the occurrence of red burn can be effectively prevented. Subsequently, the above-mentioned pasta is further subjected to a drying treatment until a desired moisture (for example, 11% by weight) is obtained. In this case, the temperature of the pasta is 40 to 60 ° C.

In the present invention, it is preferable to use pasta having an ash content of 0.63% or less, preferably 0.52 to 0.63%. Thereby, the color tone and flavor of the obtained retort pasta can be further improved. In order to obtain such pasta, the raw material composition may be appropriately adjusted. For example, when obtaining 100% durum semolina retort pasta, ash content of 0.6 is used as a wheat raw material to be used.
Duram semolina of 0% or less, preferably 0.50 to 0.60% may be employed. The ash content of the pasta is a value when the moisture content of the pasta is 11%, and the ash content of the durum semolina is 15% of the moisture content of the durum semolina.
This is the value when. As a method of measuring the ash content, for example, there is an ashing method (550 ° C.).

Next, the obtained pasta is boiled by a conventional method and then filled and sealed in a heat-resistant pouch or container. In this case, liquid substances such as soups and sauces, solid substances such as ingredients and the like may be filled together with the pasta, but it is preferable that the pasta is filled alone from the viewpoint of the effect of the present invention. Then, for example, 110
A retort pasteurization is obtained by performing a retort sterilization treatment at a temperature of 135 ° C. and an F ₀ value of 4 or more.

[0016]

As described in detail above, according to the present invention,
As pasta, 28-38% by weight of pasta,
(A) Pasta moisture is 14 to 2 within 2 hours after drying starts
7% by weight, and (b) the temperature of the pasta is 77-94 ° for 5 minutes or more between 5 minutes and 2 hours after the start of drying.
C, and by adopting a material that has been subjected to a drying treatment so as to satisfy the requirements of (a) and (b) above, while exhibiting sufficient chewyness and effectively preventing the occurrence of red burn. You can get retort pasta. Hereinafter, the contents of the present invention will be described with reference to examples.

[0017]

Example 1 30 parts by weight of water was added to 100 parts by weight of durum semolina having a water content of 13.5% and ash content of 0.60%, mixed for about 10 minutes by a mixer, extruded with an extruder and cut to obtain a diameter The noodle strings were 1.60 mm long and 60 cm long. The water content of the noodle strings was 33.5%. next,
The obtained noodle strings were hung on a rod, and the temperature was 85 ° C and the relative humidity was 90.
% For 2 hours, followed by a temperature of 55 ° C. and a relative humidity of 8
A drying treatment was performed for 14 hours under the condition of 0%. The moisture content of the pasta 2 hours after the start of the drying is 16%, and the temperature of the pasta is 77 to 5 minutes to 2 hours after the start of the drying.
The time maintained at 94 ° C. was 115 minutes. Next, the noodle strings were cut to a length of 25 cm. The water content of the obtained noodle strings was 11%, and the ash content thereof was 0.62%.

Next, the noodle strings are boiled at 99 ° C. for 6 minutes, then the hot water is cut off, and the water is showered at a rate of 0.3 liter per second to 100 g of the boiled spaghetti for 5 seconds.
It was immersed in water at 15 ° C. for 30 seconds. After draining, loosen the emulsion (sugar ester 10%, edible fat 10%,
Water 80%) and edible oils and fats were sprayed on the boiled spaghetti 1.5% and 1%, respectively. Subsequently, 200 g of the obtained boiled spaghetti was filled in a polypropylene retort pouch (140 × 170 mm), and then heat-sealed so that 95 ml of air remained in the retort pouch. Next, the sterilization temperature 121 is adjusted so that the pressure difference between the pressure in the pouch at the time of pressurized heat sterilization of the retort pouch and the pressure in the pressurized heat sterilization treatment tank is −0.3 to +0.3 kg / cm ^2. A retort sterilization treatment was performed under the conditions of ° C and an F ₀ value of 4 or more to obtain a retort spaghetti. The obtained retort spaghetti was effectively prevented from being red-burned, and had a color tone substantially equal to that of the boiled spaghetti before the retort treatment. Also, take out the obtained retort spaghetti from the pouch, heat it in boiling water for 1 minute, put it on a dish after boiling, pour the heated commercial meat sauce and eat it. It had a rough texture and flavor.

[0019]

[Comparative Example 1] 1 at a temperature of 70 ° C and a relative humidity of 80%.
Except for drying for 4 hours, a retort spaghetti was obtained in the same manner as in Example 1 (the temperature of the dried product was about 6).
5 ° C). The color tone of the obtained retort spaghetti was reddish as compared with the boiled spaghetti before the retort treatment. In addition, it was eaten in the same manner as in Example 1, but had a chewy texture and a poor texture compared to boiled spaghetti not subjected to the retort treatment.

──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Katsuhisa Kameda 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Food Industry Co., Ltd. Examiner Yoshihiro Fuji (56) References JP-A-3-39056 (JP) , A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/16-1/162 A23L 3/00 101

Claims (1)

(57) [Claims] 1. A method for producing retort pasta, wherein the pasta has a water content of 28 to 38% by weight, and (a) the pasta has a water content of 14 to 27% by weight within 2 hours after the start of drying.
(B) the temperature of the pasta is maintained at 77 to 94 ° C. for 5 minutes or more from 5 minutes to 2 hours after the start of drying, and satisfies the above requirements (a) and (b). After the drying process, the pasta has a product temperature of 40-
A method for producing retort pasta, which employs a product further subjected to a drying treatment at a temperature of 60 ° C.