JP3236529B2 - How to make 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 pre-seasoned or seasoned pasta pasteurized by heating under pressure, particularly, retort-sterilized. More specifically, the present invention relates to a method for producing pasta with less acidity and a seasoned pasta that can easily reproduce the texture of the al dente state of freshly boiled pasta by microwave heating or hot water heating.

[0002]

2. Description of the Related Art Initially, a method of boil-sterilizing boiled noodles was used as a method of preserving pasta such as spaghetti and macaroni for a long period of time. Not only did it need to be distributed, but it was necessary to set a short shelf life.
Furthermore, since the chilled circulation has a low storage temperature, the aging of the starch and the like of the noodles is fast, and it is not suitable to maintain the texture for a long period of time. Further, it has been considered that pasta is retort-sterilized and stored at room temperature for a long period of time. However, the retort has a texture in which the pasta swells due to a long heating time and a high heating temperature.

[0003] In order to improve the texture, it has become necessary to weaken the sterilization conditions. Conventionally, pasta is treated with an aqueous solution of an organic acid after being boiled or boiled to lower the pH of the pasta to make it acidic. In such a case, the heat resistance of the microorganisms is reduced, and then the boil sterilization or the retort sterilization is performed under weaker conditions than usual.

Japanese Patent Publication No. Sho 61-10107 discloses that raw noodles (or boiled noodles) are steamed and heat-treated by adhering an aqueous solution of an organic acid dispersed in fats and oils, and sealed in a heat-resistant container at an air content of 30 to 50%. A method for producing retort noodles which is subjected to a retort sterilization treatment is disclosed, wherein the fat or oil may contain an emulsifier, and
It is disclosed that sterilization treatment is performed so that the Fo value becomes 4 or more at a heating temperature of not less than 0 ° C.

JP-A-64-74958 discloses that steamed pasta is immersed in a liquid containing an organic acid to adjust its pH to 4.5-5.5.
This on the surface of the pasta is coated with 1-5 weight% of the fat, and scheduling sealed with aerated rate 100-250% heat resistant container, 90 ° C. -110 ° C., at a gauge pressure of 0.2-2kg / cm ^2, 15- A method for producing pasta which is heat-sterilized for 60 minutes is disclosed, and it is disclosed that ethanol may be mixed with a citric acid solution as an organic acid-containing solution.

[0006] Japanese Patent Application Laid-Open No. 8-38083 discloses that boiled noodles are
A method for producing a retort noodle which is treated with an acidic O / W emulsion comprising an oil and a fat and an emulsifier and then sterilized is disclosed. Is disclosed.

[0007] However, the above-mentioned conventional method for producing retort pasta has a strong sourness or acid odor, and therefore, it is uncomfortable to taste as pasta. In addition, the sourness of the noodles was so strong that it could not be harmonized with the sourness unless it was a menu of tomato sauces such as Neapolitan or meat sauce, and the breadth of the menu that could be developed was very short. Furthermore, when the noodles are sterilized by heating under a low pH condition, the proteins of the noodles are denatured by the acid, and the shrinkage of the proteins and the separation of water are caused. As a result, pasta after sterilization loses elasticity,
The texture of pasta was not comparable to the original texture of pasta. In addition, since the pasta loses its flexibility, there is a problem that even if the pasta is heated in a microwave oven or a hot water bath, the noodle strings remain bent and the appearance does not look like pasta.

[0008]

According to the present invention, since noodles have almost no acidity and good taste, various menus can be developed, and the al dente state is maintained even after pressurized heat sterilization. The present invention provides a pasteurized and heat-sterilized pasta having an extremely good texture and good looseness, and a method for producing the same.

[0009]

SUMMARY OF THE INVENTION In order to solve the above-mentioned conventional problems and achieve the object, the present invention relates to a method of boiling pasta for a time slightly shorter than a normal boil time and then preparing an organic acid aqueous solution. To prevent swelling of the noodle strings, and then dipped in an aqueous solution of polymerized phosphate to neutralize the pasta and enhance the hydration and elasticity of the protein contained in the pasta. The main point is to sterilize. In the present invention, as the pasta, a spaghetti, fettuccine, macaroni, zarania, or the like, and a dried product, a half-life product, or a raw product can be used.

That is, the present invention provides a method of baking pasta in an aqueous solution containing Ca salt, immersing the boiled pasta in an aqueous solution of an organic acid to suppress the protein hydration near the center of the pasta, and then treating the pasta. Is immersed in an aqueous solution of polymerized phosphate to neutralize the organic acids that have permeated the pasta, improve the hydration of the protein near the surface of the pasta, and increase the elasticity and flexibility of the pasta. This is a method for producing pasta, comprising sealingly storing pasta with increased flexibility in a heat-resistant container and subjecting it to a heat sterilization treatment so that the Fo value becomes 4 or more. Hereinafter, the present invention will be described in detail.

[0011]

DESCRIPTION OF THE PREFERRED EMBODIMENTS

(Use of Ca salt when boiling pasta) In the present invention, in the present invention, boiling of the pasta is generally performed with boiling water in which salt is dissolved for a time slightly shorter than a specified time, but preferably an aqueous solution containing a Ca salt is used. Perform in. Ca not only has the effect of penetrating into the noodle strings and cross-linking mainly proteins to give elasticity and chewyness, but also causes the noodle strings to swell during the subsequent immersion step, pressure heat sterilization step, and storage after sterilization. It has the effect of preventing falling off. The Ca salt desirably uses Ca lactate. Since Ca lactate has a high degree of dissociation, it can be used in a small amount, and the taste unique to Ca salt is very weak. Furthermore, since calcium lactate has a neutral pH when dissolved, it does not give off a light odor generated when boiled using alkaline Ca salt, that is, does not emit ramen, and the pasta is yellow-brown with alkali. And the organic acid in the organic acid aqueous solution immersion step is not neutralized by the alkali. Lactic acid C
The concentration of a is preferably 0.05% to 0.75% of the boiling or immersion liquid. If the concentration of Ca lactate exceeds 0.75%, the noodle strings become hard, but the texture becomes crunchy, the elasticity decreases, and the likelihood of pasta decreases.

(About the organic acid immersion step) When the pasta is immersed in an organic acid aqueous solution after boiling, the organic acid aqueous solution
Low, so that it penetrates the noodle strings and suppresses the protein hydration of pasta. This is to suppress excessive hydration and swelling of the inside of the noodle strings after the subsequent immersion step. In the state of the noodle strings at this time, the center is hardly hydrated or swollen, and the layer around which the hydration is suppressed by the organic acid is surrounded. The immersion temperature may be from room temperature to 100 ° C., but since the noodle strings at this point are hard and slowly absorb water, 40 ° C. is required to absorb the organic acid aqueous solution in a short time.
An organic acid aqueous solution having the above temperature is used. More desirably, an organic acid aqueous solution at 80 ° C to 100 ° C is used. The organic acid aqueous solution is usually used at a concentration of 0.1 to 0.5%, but since the pH is sufficiently low, if the temperature of the organic acid aqueous solution is 80 ° C to 100 ° C, a bactericidal effect of microorganisms can be obtained. Preliminary sterilization before pressurizing and heating can be performed during immersion. Organic acids can be used as long as they can be used in foods.However, their chelating effect is effective in suppressing the browning of pasta during subsequent retort sterilization, and the acidity is soft and fits various menus. Acids are preferred.

(Regarding the step of immersing the polymerized phosphate aqueous solution)
When immersed in an aqueous solution of an organic acid and then immersed in an aqueous solution of a polymeric phosphate, the polymeric phosphate penetrates from the surface of the noodle string to improve the protein hydration near the surface layer of the noodle string and improve the elasticity of the pasta and the like. Improve flexibility. Furthermore, although the pH of the pasta has been lowered by the previous immersion in the organic acid aqueous solution, the pasta is neutralized from the surface of the noodle strings toward the center by the polymerized phosphate. As the polymeric phosphate, a Na salt or a K (potassium) salt is generally used as a polyphosphate. Further, pyrophosphate is desirable because it can achieve its effect in a short time and enhance the elasticity after sterilization. At the end of the dipping of the polymerized phosphate aqueous solution, the center of the noodle string is in a raw state and has little water, and the inner layer surrounding the center has less water than the surface layer and the pH is slightly lowered with an organic acid aqueous solution, and the hydration power is reduced. It is in a low state, the surface layer and the part near the surface layer are higher in moisture than the inner layer and are hydrated by polymerized phosphate, so the starch and protein are well swollen, and the elasticity and flexibility are very high. is there. Pasta is in a state where the center called al dente has not returned to the hot water and has barely absorbed water, and the state where hydration and swelling progress toward the outside of the noodle strings and the state where the water is high is most preferred, The noodle string at this point is exactly the state of this al dente itself.

If a step of immersing the pasta in fresh water or a step of washing the pasta with running water is provided between the step of immersing in the organic acid aqueous solution and the step of immersing in the polymerized phosphate aqueous solution, the step of immersing in the organic acid aqueous solution is carried out. It is possible to prevent the aqueous solution of the organic acid adhering to the pasta from being mixed with the aqueous solution of the polymeric phosphate to neutralize the aqueous solution of the polymeric phosphate, thereby saving the amount of the polymeric phosphate used.

The immersion in the aqueous solution of the polymerized phosphate can be performed at a concentration, for a time or at a temperature such that the polymerized phosphate contains 10 to 200 ppm of the weight of the pasta after the immersion in the aqueous solution of the polymerized phosphate. In view of the taste and texture of the pasta, this is achieved by immersing the polymerized phosphate aqueous solution at a concentration of 0.05 to 1% for 5 seconds to 1 minute at a temperature of 25 ° C. Since the salt also has a role of neutralizing the organic acid used in the previous step, the concentration of the polymerized phosphate, the immersion time and the temperature are adjusted according to the amount of the organic acid that has permeated the noodle strings.

It is also possible to add an organic acid salt to an organic acid aqueous solution to impart a buffering capacity. In addition, in the step of immersing in an organic acid aqueous solution or a polymerized phosphate aqueous solution, the pH, acidity, or alkalinity is adjusted by adding phosphoric acid, metaphosphoric acid, acidic pyrophosphoric acid, or a salt thereof to improve the pasteur texture after sterilization. It is also possible to control.

(About the pressurized heat sterilization step) After the immersion of the polymerized phosphate aqueous solution is completed, the pasta is pressurized, heated and sterilized. Pressurized heat sterilization usually performs retort sterilization after filling pasta in a pouch or container, but after sterilizing by a method of irradiating high frequency or microwave under pressure or a current heating method of applying electricity directly to pasta under pressure Aseptic packaging in pouches and containers is also possible. Sterilization conditions are preferably a temperature exceeding 115 ° C. and a Fo value exceeding 4. Even if the sterilization temperature exceeds 115 ° C., since the pH of the whole pasta is in a slightly acidic to neutral range, there is no denaturation of the protein due to heat and acid, and water separation and denaturation are suppressed by the effect of the polymerized phosphate that has penetrated. Therefore, the influence of pressurized heat sterilization is negligibly small.

(Effect of treatment with polymerized phosphate)
In the pasta production method using only acid treatment, the acid has penetrated into the whole pasta, so the protein has a low hydration property from the beginning, and the protein is denatured by heat sterilization to further reduce the hydration property. As a result, the water retention ability is lost, and moisture is transferred during heat sterilization or storage, and the water content in the center of the noodle strings and the surface layer becomes uniform. Then, despite the adjustment of the boil time, the al dente state collapses. Also, the elasticity and flexibility of pasta are lost, so that the texture and looseness are poor, and the noodle strings cannot be bent even when heated.

According to the method of the present invention, the surface layer portion into which the polymerized phosphate has penetrated has a high hydration property, has a strong power of retaining moisture,
And the part near the center is less hydratable due to the organic acid,
As the water tends to move from the center of the noodle string toward the surface of the noodle string, the distribution of the water is high in the surface layer and the state of the center is maintained low. The al dente state is maintained even after sterilization or storage for a long time.

Further, since the elasticity and flexibility of the noodle strings are increased by the polymerization phosphate treatment, the noodle strings have a power to return to the original straight form, and the noodle strings are easily loosened. Even if the noodle strings are bent in the container or by heating, the noodle strings can be warmed at the time of eating to restore their suppleness and return to a state with little bending, similar to a freshly boiled state.

According to the present method, the pH of pasteurized pasteurized paste, which is measured when it is completely ground, is usually more than 5.5, and the surface layer of the noodles is neutralized by polymerized phosphate. More neutral and no sourness at all.

(About the use of fats and oils, emulsifier and ethanol) If a step of sprinkling fats and oils containing an emulsifier on pasta is provided between the step of immersing the polymerized phosphate aqueous solution and the step of heat sterilization under pressure, the loosening of the pasta is further improved. .

Further, the flexibility of the protein is increased by the emulsifier, so that when the noodles are taken out from the pouch or the container, a noodle string having less bending can be obtained. As an emulsifier, a polyglycerin fatty acid ester, a fatty acid monoglyceride and a diacetyltartaric acid monoglyceride are preferable in terms of improvement of loosening, and a fatty acid monoglyceride and lecithin are preferable in order to increase flexibility of the pasta and reduce bending.

When sterilizing pasta, the air content is higher than when sterilizing other retort foods, so that the risk of sterilization failure is high. In addition, depending on the type and flavor of the pasta, the pasta is not easily browned. Although sterilization may be performed at a temperature, the heat-resistant bacterium may not be sterilized at this time. Sucrose fatty acid esters such as sucrose palmitate and sucrose stearate and polyglycerin fatty acid esters such as decaglycerin distearate and decaglycerin monostearate have antibacterial properties against heat-resistant bacteria and their spores. Mixing these emulsifiers can further increase the safety factor of the product. The emulsifier and the type and HLB (Hydrophilic
c-Lipophilic Balance) are used in combination.

When medium-chain triglyceride (MCT) is used in a part of the fat or oil in which the emulsifier is dispersed or ethanol is mixed and dispersed, the fluidity of the fat or oil is improved and the fat or oil or emulsifier is dispersed throughout the pasta. It will be easier. Ethanol penetrates the noodle strings and has an effect of increasing the transparency and chewyness of the noodle strings. In addition, ethanol not only penetrates the noodle strings and improves the sterilization effect, but also reduces the sterilization temperature and sterilization time, especially as ethanol volatilizes and disperses inside the pouch or container during heat sterilization to increase the sterilization effect. Therefore, it is not necessary that the sterilization conditions exceed 115 ° C. or the Fo value does not exceed 4, whereby a pasta with less heat damage and a good texture can be obtained.

Further, since the ethanol molecules cover the surface of the noodle strings by hydrogen bonding with the hydroxyl groups of the molecules of the viscous substance such as starch on the surface of the noodle strings, the viscosity of the noodle strings decreases, and the adhesion of the noodle strings to each other is hindered. As a result, the loosening is improved. The amount of ethanol added is preferably 0.1% to 1% based on the weight of the pasta. If it is less than 0.1% by weight of the pasta, the effect on the texture is small, and if it exceeds 1%, the alcohol odor at the time of eating is undesirably strong. The amount of ethanol added is very small compared to the weight of pasta, so if you spray ethanol or its aqueous solution directly on the pasta, the pasta will partially absorb the ethanol and tend to become uneven, but after it is dispersed in fats and oils, it will be added to the pasta. When dusted, the fat spreads on the surface of the pasta and inhibits the rapid penetration of ethanol, so that ethanol can be absorbed uniformly throughout the pasta.

Generally, the emulsifier emits a unique smell after heat sterilization, and since ethanol has an alcohol odor, if each is used alone for the purpose of loosening, the smell may adversely affect the flavor after heat sterilization. . When an emulsifier and ethanol are dispersed and used in fats and oils, the dispersion of fats and oils and emulsifiers is improved by ethanol, so that the amount of emulsifier used is small, and the amount of ethanol used is small because the emulsifier improves loosening. And a synergistic effect in terms of flavor.

[0028]

Example 1 Dry spaghetti 30 having a thickness of 1.7 mm
0 g was boiled with 3000 g of 1% saline for 8 minutes and 15 seconds, and then the spaghetti was raised to the monkey. Then, the spaghetti was immersed in 1500 g of a 0.2% aqueous solution of malic acid at 100 ° C. for 45 seconds, and then the spaghetti was raised to a colander. Then, at room temperature.
After being immersed in a 3% aqueous solution of sodium polyphosphate for 15 seconds, the spaghetti was raised to a colander to obtain 740 g of boiled spaghetti. 200g of this boiled spaghetti, 140
After filling and sealing a retort pouch of mm × 200 mm at an air content of 35%, the mixture was sterilized at 122 ° C. for 14 minutes with a hot water retort sterilizer. The Fo value at this time was 6.0, and the pH of the pasta after sterilization was 6.2. The pH of the pasta was measured using a pH electrode of a piercing type with completely ground pasta.

[0029]

Example 2 Dry spaghetti 30 having a thickness of 1.7 mm
0 g was boiled with 3000 g of 1% saline for 8 minutes and 15 seconds, and then the spaghetti was raised to the monkey. Then, the spaghetti was immersed in 1500 g of a 0.2% aqueous solution of malic acid at 100 ° C. for 45 seconds, and then the spaghetti was raised to a colander. Then, at room temperature.
After being immersed in a 3% aqueous solution of sodium polyphosphate for 15 seconds, the spaghetti was raised to a colander to obtain 740 g of boiled spaghetti. 200 g of 190 g of the boiled spaghetti sprinkled with 10 g of the following emulsifier mixed oil and fat was filled and sterilized in the same manner as in Example 1. Amount (g) Salad oil 300 Hexaglycerin monostearate 1 Diglycerin monostearate 1 Decaglycerin pentastearate 1 Glycerin monostearate 1

[0030]

EXAMPLE 3 190 g of boiled spaghetti obtained in the same manner as in Example 1 was dusted with 10 g of the following mixed oil and fat, and 200 g was filled and sterilized in the same manner as in Example 1. Amount (g) Salad oil 300 Ethanol 30

[0031]

Embodiment 4 Dried spaghetti 30 having a thickness of 1.7 mm
0 g of a 1% saline solution containing 0.15% Ca lactate 300
After boiling at 0 g for 8 minutes and 15 seconds, the spaghetti was raised into a colander. Thereafter, a 0.2% citric acid aqueous solution at 100 ° C. 15
After immersion in 00g for 45 seconds, the spaghetti was raised to a colander. Thereafter, the spaghetti was immersed in a 0.2% aqueous sodium pyrophosphate solution at room temperature for 15 seconds, and the spaghetti was raised to a colander to obtain 740 g of boiled spaghetti. 200 g of 10 g of olive oil dusted per 190 g of the boiled spaghetti was filled and sealed in a 140 mm × 200 mm retort pouch with an air content of 35%, and then sterilized at 122 ° C. for 14 minutes by a hot water retort sterilizer. F at this time
The o value was 6.0, and the pH of the pasta after sterilization was 6.4.

[0032]

Example 5 Dry spaghetti 30 having a thickness of 1.7 mm
0 g of a 1% saline solution containing 0.15% Ca lactate 300
After boiling at 0 g for 7 minutes and 45 seconds, the spaghetti was raised into a colander. Thereafter, a 0.3% citric acid aqueous solution at 100 ° C. 15
After immersion in 00g for 45 seconds, the spaghetti was raised to a colander. Thereafter, the spaghetti was immersed in a 0.6% aqueous solution of sodium pyrophosphate at room temperature for 15 seconds, and the spaghetti was raised to a colander to obtain 700 g of boiled spaghetti. After sprinkling 10 g of the following emulsifier-mixed ethanol-mixed oil and fat per 180 g of the boiled spaghetti, 200 g of pepperoni-flavored spaghetti sprinkled with 13 g of the following seasoning solution was added to 14 g
After filling and sealing a 0 mm × 200 mm retort pouch at an air content of 35%, the mixture was sterilized at 122 ° C. for 10 minutes by a pneumatic method using a retort sterilizer manufactured by Hisaka Manufacturing Co., Ltd. The Fo value at this time was 4.5. Emulsifier blended ethanol blended oil blended amount (g) Salad oil 200 Olive oil 30 Garlic oil 100 Ethanol 20 Decaglycerin monostearate 1 Hexaglycerin monostearate 0.7 Diglycerin monostearate 0.7 Glycerin monostearate 0.7 Seasoning fluid blended amount (g) Water 100 Salt 19 Na glutamate 4 Pepper 0.3 Pepper 2 Xanthan gum 0.3

[0033]

[Comparative Example] Dried spaghetti 300 having a thickness of 1.7 mm
g was boiled with 3000 g of 1% saline for 8 minutes and 30 seconds, and then the spaghetti was raised to the colander. Then, at 50 ° C 0.5
After being immersed in 1500 g of a 30% aqueous citric acid solution for 30 seconds, the spaghetti was raised to a colander. This boiled spaghetti 19
200g with 10g olive oil per 0g
Was sealed in a 140 mm × 200 mm retort pouch at an air content of 35% and then sterilized at 122 ° C. for 14 minutes with a hot water retort sterilizer. The pH of this pasta is 5.
It was one.

A sensory test was conducted for the above Examples and Comparative Examples. The results are as shown in the table below, and it is clear that the examples are superior to the comparative examples. The texture, looseness, and color were evaluated on a five-point scale.

[0035]

[Table 1]

The processing conditions of the examples and comparative examples of the present invention are shown in the table below.

[0037]

[Table 2]

[0038]

According to the present invention, since the noodle has almost no sour taste and good taste, various menus can be developed and the al dente state is maintained even after retort sterilization. It was possible to obtain a process for producing retort-sterilized pasta having an extremely good texture and good looseness.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/16

Claims (7)

(57) [Claims] Claims 1. A method for producing pasta, comprising boiling, immersing in an organic acid aqueous solution, then immersing in a polymerized phosphate aqueous solution, and sterilizing under pressure and heat.
Pasta characterized by maintaining the al dente state
Manufacturing method . 2. A method for producing pasta , which is boiled, immersed in an organic acid aqueous solution, then immersed in a polymerized phosphate aqueous solution, dusted with oils and fats, and sterilized under pressure and heat.
It is characterized by maintaining the al dente state of pasta even after bacteria
Method of manufacturing pasta . 3. An emulsifier is dispersed in fats and oils.
A method for producing the pasta described. 4. The method for producing pasta according to claim 2, wherein ethanol is dispersed in the fat or oil. 5. The method for producing pasta according to claim 1, wherein the polymerized phosphate aqueous solution is a pyrophosphate aqueous solution. 6. The method for producing pasta according to claim 1, wherein the organic acid aqueous solution is a citric acid aqueous solution. 7. The solution for boiling or immersing pasta is Ca.
The method for producing pasta according to any one of claims 1 to 6, which is an aqueous solution containing a salt.