JP4619332B2 - Process for producing processed food with pasta - Google Patents

Description

The present invention relates to a process for producing a pasta-containing processed food filled with pasta and sauce, wherein the pasta has an appropriate texture even when subjected to heat sterilization for improving the storage stability, in particular, retort treatment. The present invention relates to a method for manufacturing processed foods.

Retort sauce that has been subjected to retort processing on sauces such as pasta sauce, white sauce, tomato sauce, demiglace sauce, stew, curry, etc. can be stored for a long time at room temperature, and it is possible to eat simply by warming it, The taste of handmade and inferior products have come to the market, and in recent years their demand has increased. However, even with such a retort sauce, it was necessary to boil the pasta separately in order to make pasta dishes.

On the other hand, ready-made pasta dishes in trays are sold at lunch boxes and side dishes at convenience stores. The demand for pasta dishes in such trays is increasing because they can be eaten simply by heating them in a microwave oven. However, pasta dishes in such trays, like other lunch boxes and side dishes, had to be eaten within a few days at best and were not long-lasting.

Under these circumstances, if processed foods with pasta and sauce filled with heat sterilization, especially retort treatment for improving shelf life, are developed, it is even easier and more preservable. Therefore, new demand expansion is expected. A pasta-containing processed food filled with pasta and sauce and subjected to heat sterilization has been conventionally proposed, for example, in Japanese Patent Application Laid-Open No. 58-16663 (Patent Document 1). The invention described in Patent Document 1 relates to a retort food comprising an emulsion sauce and pasta mainly composed of fats and oils, water and an emulsifier, and examples of the emulsifier include sodium caseinate, soy protein, and processed wheat gluten. In the examples of the same document, a pasta-containing processed food is described in which boiled pasta and an emulsion sauce made at room temperature are simply filled and sealed in a heat-resistant retort pastry and then subjected to a retort treatment. However, when eating the obtained processed food with pasta, the pasta absorbs too much water, and it is a texture that is far from the original texture of pasta. What is pasta-processed food with moderate texture? I couldn't say anything. In particular, when gnocchi was used as pasta, it was not preferable because it tends to have a noticeably greasy texture.

JP 58-16663 A

Accordingly, an object of the present invention is a method for producing a processed food containing pasta filled with pasta and sauce, and the pasta has an appropriate texture even when subjected to heat sterilization for improving storage stability, in particular, retort treatment. The present invention provides a method for producing a processed food containing pasta.

As a result of intensive research to achieve the above object, the present inventors have obtained a frozen, semi-frozen, or semi-thawed boiled pasta blended with a thermocoagulable protein and a hot cream sauce. At the same time, after filling and sealing the container, surprisingly, it is found that pasta-processed foods with an appropriate texture can be obtained even if heat sterilization, especially retort treatment, is performed. The invention has been completed.

That is, the present invention
(1) A method for producing a processed food containing pasta that is boiled and pasted at a temperature of less than 0 ° C. containing a thermocoagulable protein and a creamy sauce at a temperature of 70 ° C. or higher, and then heat-sterilized. ,
(2) The method for producing a processed food containing pasta according to (1), wherein the thermocoagulable protein is an egg,
(3) The method for producing a processed food containing pasta according to (1) or (2), wherein the blended amount of thermocoagulated protein in boiled pasta is 0.2 to 20% in terms of dry matter,
(4) The method for producing a processed food containing pasta according to any one of (1) to (3), wherein the heat sterilization is a retort treatment,
(5) The method for producing a processed food containing pasta according to any one of (1) to (4), wherein the pasta is gnocchi,
It is.

According to the production method of the present invention, a pasteurized processed food with an appropriate texture can be obtained even when subjected to heat sterilization for improving the storage stability, in particular, retort treatment. In addition, it can provide a new field of instant pasta cooking that also has storability.

The present invention will be described in detail below. In the present invention, “%” means “mass%” and “part” means “part by mass”.

The processed food containing pasta according to the present invention is one in which a pasta and a sauce are filled and sealed in a container, and the manufacturing method of the present invention can be boiled at a product temperature of less than 0 ° C. containing a thermocoagulable protein. And a creamy sauce having a product temperature of 70 ° C. or higher, and then heat-sterilized. And by the said characteristic, the obtained product is excellent in the convenience that a pasta dish can be cooked only by warming, and since it is sterilized, there exists an effect of having preservability.

Here, boiled pasta refers to a product obtained by subjecting raw pasta or dried pasta made according to a conventional method to a state where it can be eaten. Pasta is classified into spaghetti, fetocine, vermicelli, macaroni, ravioli, lasagna, gnocchi, etc., depending on its shape and the like. Any of these pasta may be used in the present invention, but gnocchi is easier to absorb water and has a greasy texture than other pasta, but according to the production method of the present invention, it is suppressed. Therefore, the present invention is particularly suitable when gnocchi is used as pasta.

As for the pasta used in the production method of the present invention, in addition to using the boiled one, it is necessary that the product temperature is less than 0 ° C., and that the pasta contains a thermocoagulable protein. When the temperature of the boiled pasta is 0 ° C. or higher, or when using a pasta that does not contain a thermocoagulable protein, the resulting pasta is dull even if a hot creamy sauce is used. This is because a processed food containing pasta having an appropriate texture can be obtained.

The boiled pasta used in the present invention can be obtained at a temperature lower than 0 ° C. by, for example, freezing or semi-freezing the boiled pasta, or semi-thawing the frozen boiled pasta. .

Any thermocoagulable protein blended in the boiled pasta of the present invention may be used as long as the protein has thermocoagulability at 70 to 90 ° C. Examples of such proteins include whole eggs, egg yolks, egg whites, or a mixture thereof, soy proteins, etc., and eggs are preferable in consideration of versatility and taste in pasta. In addition, the above-described eggs are all liquid, but those that have been subjected to a drying treatment such as spray drying or freeze drying, or heat coagulation such as a desugaring treatment, an enzyme treatment, a salting or a sweetening treatment, etc. Those subjected to various treatments as long as the properties are not impaired can also be used in the present invention.

Moreover, the blending amount of the thermocoagulable protein in the pasta is preferably 0.2 to 20%, more preferably 0.5 to 15% in terms of dry matter. If the amount of the thermocoagulable protein is less than the above range, even if boiled pasta having a product temperature of less than 0 ° C. and a high-temperature creamy sauce to be described later are used, the processed food containing pasta is an appropriate food. It tends to be difficult to obtain a product having a feeling, which is not preferable. On the other hand, if the amount of the thermocoagulable protein is more than the above range, the texture and flavor of the pasta tend to be impaired, which is not preferable.

Boiled pasta used in the present invention includes the above-described thermocoagulable protein, wheat flour as the main ingredient, and modified starch, wet heat-treated starch, gums and the like as long as the effects of the present invention are not impaired. Thickeners, grains other than wheat flour, potatoes such as potatoes and pumpkins, beans, seeds, fruits, vegetables, spices, edible oils and fats, pigments and the like may be appropriately selected and produced according to conventional methods.

Next, the creamy sauce used in the present invention refers to a sauce in which the fats and oils contained, for example, as white sauce are dispersed almost uniformly in the form of oil droplets and have a creamy appearance. As fats and oils generally used in creamy sauces, for example, butter (lipid part), fresh cream (lipid part), rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm Chemical and enzymatic treatments such as oil, fish oil, egg yolk oil and other animal or vegetable oils or refined oils (salad oil), MCT (medium chain fatty acid triglycerides), diglycerides, hydrogenated oils, transesterified oils, etc. Examples thereof include oils and fats obtained. Moreover, 0.5 to 25% is preferable with respect to a sauce, and, as for the compounding quantity of fats and oils, 1 to 20% is more preferable. If the blended amount of fats and oils is less than the above range, the pasta-containing processed food obtained tends to be difficult to obtain pasta with an appropriate texture, while if it exceeds the above range, the whole sauce is oily. It is not preferable. Moreover, the addition method of fats and oils is although it does not specifically limit, You may add as emulsified fat emulsified with the emulsifying material beforehand.

The creamy sauce used in the production method of the present invention needs to have a product temperature of 70 ° C or higher, preferably 75 ° C or higher. When the creamy sauce is lower than the above product temperature, even if boiled pasta with a temperature of less than 0 ° C. blended with a thermocoagulable protein is used, in the processed food containing pasta, the pasta has a crisp texture, This is because a desired product having an appropriate texture cannot be obtained.

The creamy sauce used in the present invention is used in pasta sauce in addition to the oils and fats described above, for example, dairy products such as flour, milk, butter and cheese, vegetables such as tomatoes, spinach, onions, peppers, parsley, Seasonings such as meat, sugar, soy sauce, salt, sodium glutamate, animal and plant extracts such as skipjack and kombu, sugarcane, dextrin, reduced dextrin, cyclodextrin, sorbitol, trehalose and other sugars, modified starch, wet heat-treated starch, xanthan gum, locust Bean gum, gellan gum, carrageenan, farsellan, tara gum, sodium alginate, pectin, and tamarind gum, thickeners such as gelatin, egg yolk, phospholipase A treated egg yolk, monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose Fatty acid beauty treatment salon , Emulsifying materials such as lecithin and lysolecithin, organic acids such as vinegar and citric acid or salts thereof, ascorbic acid or salts thereof, antioxidants such as vitamin E, coloring agents, flavoring agents, sweeteners, preservatives, etc. What is necessary is just to select suitably in the range which does not impair the effect of this invention, and to manufacture according to a conventional method.

In the present invention, the above-mentioned boiled pasta and creamy sauce are filled and sealed in a container, and then heat sterilized. The heat sterilization may be performed at a temperature at which bacteria are killed for food hygiene. Specifically, the heat sterilization is preferably performed at 70 ° C. or higher, more preferably 75 ° C. or higher. Furthermore, according to the production method of the present invention, even if the retort treatment is performed as heat sterilization, the pasta has an appropriate texture, so the present invention is suitable for the retort treatment that enables long-term storage. Any container can be used as long as it can withstand heat sterilization. In particular, in retort treatment that requires heat resistance, for example, cans, retort pouches, preferably aluminum foil, organic resin-coated polyethylene terephthalate ( It is preferable to use a heat-resistant pouch having a gas barrier layer manufactured by Kureha Chemical Co., Ltd. (trade name “Bessera”) or a heat-resistant standing pouch having self-supporting property. In addition, the retort treatment means that the heat treatment at the center of the food of the sealed food is performed at 120 ° C. for 4 minutes or under the conditions that have the same or higher efficacy. As specific setting conditions for the retort device, for example, it may be performed at 110 to 130 ° C. for 90 to 10 minutes. ,

Hereinafter, the manufacturing method of the pasta containing processed food of this invention is demonstrated concretely based on an Example, a comparative example, and a test example. The present invention is not limited to these.

[Preparation Example 1]: Preparation of frozen boiled gnocchi blended with thermocoagulable protein Crush the potatoes with boiled potatoes, soft flour, raw egg yolk, modified starch (“Colflo 67” manufactured by NSC Japan) and salt Were mixed until uniform, then formed into a rod shape with a diameter of about 1.5 cm, and cut to a weight of about 5 g to produce a raw gnocchi. The resulting raw gnocchi was boiled and then frozen at -20 ° C. The blended amount of raw egg yolk, which is a thermocoagulable protein in boiled gnocchi, is 5.5% in terms of dry matter.

<Ratio of raw gnocchi>
Potato 65 parts Soft flour 27 parts Raw egg yolk 5 parts Modified starch 2.5 parts Salt 0.5 parts ―――――――――――――
100 copies in total

[Preparation Example 2]: Preparation of frozen boiled gnocchi that does not contain a thermocoagulable protein In Preparation Example 1, raw egg yolk was changed to fresh water, and the same method was used.

[Preparation Example 3]: Preparation of frozen boiled spaghetti blended with thermocoagulable protein Strong powder, raw whole egg, wet heat-treated starch (manufactured by NSC Japan, "Novation 2600") and salt are uniform And mixed for 30 minutes, and then molded with a pasta machine to produce a raw spaghetti. The obtained raw spaghetti was boiled and then frozen at -20 ° C. In addition, the blending amount of the raw whole egg, which is a thermocoagulable protein in spaghetti that has been boiled, is 9% in terms of dry matter.

<Rate of raw spaghetti>
Powerful powder 485 parts Raw whole egg 200 parts Wet heat-treated starch 15 parts Salt 10 parts ―――――――――――
710 copies in total

[Example 1]
A creamy sauce with gnocchi that was subjected to retort treatment with the following composition was prepared. That is, 48 kg of fresh water is put in a spherical kneader, 30 kg of milk with stirring and heating, 1 kg of white sucrose, 1 kg of sodium glutamate, 1 kg of salt, 0.3 kg of enzyme-treated egg yolk oil (lysophospholipid concentration 20%), sucrose fatty acid ester (HLB16) 0.2 kg and 5 kg of soybean salad oil, 2 kg of xanthan gum dispersed in 3 kg of soybean salad oil, and 2 kg of modified starch (“Colflo 67” manufactured by Nippon SC Co., Ltd.) in 10 kg of fresh water In addition, heating was stopped after the temperature reached 90 ° C., 6 kg of fresh cream was added, and the mixture was finished and stirred to obtain 100 kg of creamy sauce with a product temperature of 85 ° C. Meanwhile, the frozen boiled gnocchi of Preparation Example 1 was half-thawed to a product temperature of -5 to -3 ° C. Next, 90 g of creamy sauce with a product temperature of 85 ° C. and boiled gnocchi with a product temperature of −5 to −3 ° C. and 50 g (5 g × 10 pieces) were filled and sealed in an aluminum pouch, and then 30 ° C. at 120 ° C. A processed food containing gnocchi that was retorted for a minute, cooled and retorted was produced.

<Combination ratio of creamy sauce>
30% milk
Soy salad oil 8%
6% fresh cream
Modified starch 2%
Super white sugar 1%
Sodium glutamate 1%
Salt 1%
Enzyme-treated egg yolk oil 0.3%
Sucrose fatty acid ester 0.2%
Xanthan gum 0.2%
Shimizu Residue ――――――――――――――――――――
Total 100%

<Filling amount of one bag>
Boiled gnocchi (Preparation Example 1) 50g (5g x 10)
Creamy sauce 90g
――――――――――――――――――
140g total

[Comparative Example 1]
In Example 1, except that the frozen boiled gnocchi of Preparation Example 1 containing no raw egg yolk was used instead of the frozen boiled gnocchi of Preparation Example 1 containing raw egg yolk that is a coagulable protein. A processed food containing gnocchi that was retort-treated in the same manner was produced.

[Comparative Example 2]
In Example 1, the frozen boiled gnocchi was thawed in the same manner as in Preparation Example 1, except that it was completely thawed and the product temperature was about 20 ° C. Made food.

[Comparative Example 3]
In Example 1, a processed food containing gnocchi that was subjected to a retort process in the same manner except that the creamy sauce was cooled to room temperature (30 ° C.) and filled.

[Comparative Example 4]
A processed food containing gnocchi that was subjected to a retort treatment having the following composition was prepared. In other words, 9 kg of salad oil and 2 kg of garlic mince were put in a spherical kneader, heated and stirred, and after reaching 85 ° C., 5 kg of soy sauce, 2 kg of super white sugar, 1.5 kg of salt, wet-heat-treated starch (Japan) NSC Co., Ltd., "Novation 2600") 0.5kg and fresh water 50kg mixture, stirred and mixed, then boiled about 6mm square diced 20kg onion, 10kg hiratake , 5 kg of shiitake mushrooms, and 5 kg of eringi were added and heated with stirring to obtain 100 kg of a separated sauce at 85 ° C. On the other hand, the frozen boiled gnocchi of Preparation Example 1 was half-thawed to a product temperature of -5 to -3 ° C. Next, 90 g of the separated sauce having a product temperature of 85 ° C. and boiled gnocchi 50 g (5 g × 10 pieces) having a product temperature of −5 to −3 ° C. were filled and sealed in an aluminum pouch, and then 30 ° C. at 120 ° C. A processed food containing gnocchi that was retorted for a minute, cooled and retorted was produced.

<Combination ratio of separated sauce>
Onion 20%
Hiratake 10%
5% salad oil
Shiitake 5%
Elingi 5%
Soy sauce 5%
Garlic mince 2%
Super white sugar 2%
Salt 1.5%
Wet heat-treated starch 0.5%
Shimizu Residue -----------
Total 100%

<Filling amount of one bag>
Boiled gnocchi (Preparation Example 1) 50g (5g x 10)
Separated sauce 90g
――――――――――――――――――
140g total

[Example 2]
In Example 1, a processed food containing spaghetti that has been subjected to retort treatment in the same manner except that the frozen boiled gnocchi of Preparation Example 1 used was replaced with the frozen boiled spaghetti of Preparation Example 3 did.

[Test example]
Each pasta-containing processed food obtained in Examples 1 to 2 and Comparative Examples 1 to 4 was heated in hot water for 5 minutes while being put in a pouch, and then eaten to evaluate the texture of the pasta. The results are shown in Table 1.

From Table 1, the pasta-containing process of Example 1 and Example 2 manufactured by filling and sealing boiled pasta with a temperature of less than 0 ° C. blended with a thermocoagulable protein and a creamy sauce with a temperature of 70 ° C. or higher. As for the food, processed food with pasta that is not so, specifically, processed food with pasta of Comparative Example 1 using boiled pasta that does not contain thermocoagulable protein, boiled with pasta with a product temperature of 0 ° C or higher. Comparison with the processed food with pasta of Comparative Example 2 used, the processed food with pasta of Comparative Example 3 using a creamy sauce having a product temperature of less than 70 ° C., and the processed food with pasta of Comparative Example 4 using a separated sauce It is understood that pasta having a moderate texture can be obtained.

Claims (5)

A pasta-containing processed food characterized in that boiled pasta with a temperature of less than 0 ° C blended with a thermocoagulable protein and a creamy sauce with a temperature of 70 ° C or higher are filled and sealed in a container, followed by heat sterilization. Production method. The method for producing a processed food containing pasta according to claim 1, wherein the thermocoagulable protein is an egg. The method for producing a processed food containing pasta according to claim 1 or 2, wherein the amount of the thermocoagulated protein in the boiled pasta is 0.2 to 20% in terms of dry matter. The method for producing a processed food containing pasta according to any one of claims 1 to 3, wherein the heat sterilization is a retort treatment. The method for producing a processed food containing pasta according to any one of claims 1 to 4, wherein the pasta is gnocchi.