JPH0339058A - Preparation of pasta-containing retort food - Google Patents
Preparation of pasta-containing retort foodInfo
- Publication number
- JPH0339058A JPH0339058A JP1175262A JP17526289A JPH0339058A JP H0339058 A JPH0339058 A JP H0339058A JP 1175262 A JP1175262 A JP 1175262A JP 17526289 A JP17526289 A JP 17526289A JP H0339058 A JPH0339058 A JP H0339058A
- Authority
- JP
- Japan
- Prior art keywords
- pasta
- seasoning sauce
- retort
- water
- water content
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015927 pasta Nutrition 0.000 title claims abstract description 76
- 235000013305 food Nutrition 0.000 title claims description 19
- 235000015067 sauces Nutrition 0.000 claims abstract description 47
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 12
- 235000021307 Triticum Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 235000015432 dried pasta Nutrition 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 abstract description 7
- 235000019698 starch Nutrition 0.000 abstract description 7
- 235000012149 noodles Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 abstract description 4
- 235000007264 Triticum durum Nutrition 0.000 abstract description 4
- 241000209143 Triticum turgidum subsp. durum Species 0.000 abstract description 4
- 238000002844 melting Methods 0.000 abstract description 3
- 230000008018 melting Effects 0.000 abstract description 3
- 229920002907 Guar gum Polymers 0.000 abstract description 2
- 239000000665 guar gum Substances 0.000 abstract description 2
- 235000010417 guar gum Nutrition 0.000 abstract description 2
- 229960002154 guar gum Drugs 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract description 2
- 239000002562 thickening agent Substances 0.000 abstract description 2
- 230000001112 coagulating effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000002316 solid fats Nutrition 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 description 25
- 238000004659 sterilization and disinfection Methods 0.000 description 24
- 238000010411 cooking Methods 0.000 description 13
- 238000010438 heat treatment Methods 0.000 description 12
- 239000002994 raw material Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 230000001771 impaired effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 102000009027 Albumins Human genes 0.000 description 1
- 108010088751 Albumins Proteins 0.000 description 1
- AEMOLEFTQBMNLQ-AQKNRBDQSA-N D-glucopyranuronic acid Chemical compound OC1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-AQKNRBDQSA-N 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 229920002148 Gellan gum Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920000569 Gum karaya Polymers 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241000934878 Sterculia Species 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000010492 gellan gum Nutrition 0.000 description 1
- 239000000216 gellan gum Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010494 karaya gum Nutrition 0.000 description 1
- 239000000231 karaya gum Substances 0.000 description 1
- 229940039371 karaya gum Drugs 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 150000002739 metals Chemical class 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 235000021485 packed food Nutrition 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021397 ready fried onions Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 229920003002 synthetic resin Polymers 0.000 description 1
- 239000000057 synthetic resin Substances 0.000 description 1
- 229940062013 tamarind extract Drugs 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、パスタを含んだレトルト食品の製造方法に関
する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing retort food containing pasta.
家庭で加熱調理するための容器に入った各種グラタン、
スープ等が販売されており、これらの中には、レトルト
殺菌処理された常温保存できる形態のものがある。しか
し、上記形態の食品では、容器内に収容されているスパ
ゲティー、マカロニ等のパスタの食感が非常にわるいと
いう問題がある。つまり、レトルト殺菌処理の際に、パ
スタが過度に戻されてふやけ（軟化）、このため調理加
熱後のパスタの食感が柔らかすぎてべっとりとしたもの
となるからである。更に、通常喫食される状態に戻した
パスタを用いてレトルト食品を製造する場合は、パスタ
を容器に充填する際に、パスタが柔らかいので充填操作
が煩雑であり、またパスタが潰れてしまうことが多い。Various types of gratin in containers for cooking at home,
Soups and the like are sold, and some of these are retort sterilized and can be stored at room temperature. However, the food of the above type has a problem in that the pasta such as spaghetti and macaroni stored in the container has a very poor texture. That is, during the retort sterilization process, the pasta is excessively rehydrated and becomes soggy (softened), resulting in the texture of the pasta after cooking and heating becoming too soft and sticky. Furthermore, when producing retort food using pasta that has been returned to the state in which it is normally eaten, filling the container with pasta is complicated and the filling operation is complicated, and the pasta may collapse. many.
本発明は、レトルト殺菌処理の際に、パスタが過度に戻
されてふやけることを防止し、家庭でオーブントースタ
−等によって調理加熱した場合に本来のパスタの食感を
供し得る、パスタを含んだレトルト食品の提供を目的と
する。The present invention includes pasta that prevents pasta from becoming excessively rehydrated and soggy during retort sterilization treatment, and that can provide the original texture of pasta when cooked and heated in a toaster oven or the like at home. The purpose is to provide retort food.
本発明は、乾燥状態のパスタをいったん湯もどしし、こ
れを調味ソースとともにレトルト殺菌処理し、該殺菌処
理後にパスタが特定の水分含量になる場合に上記課題を
達成できるとの知見に基づいてなされたのである。The present invention was made based on the knowledge that the above-mentioned problems can be achieved if dry pasta is once boiled, then retort sterilized together with seasoning sauce, and the pasta has a specific water content after the sterilization. It was.
すなわち、本発明は、乾燥パスタを水分含量３０〜５０
重量％に湯もどしし、次いで含水調味ソースと耐熱性容
器に密封収容した後、レトルト殺菌して該パスタの含水
量を６０〜８５重量％に調整したことを特徴とするパス
タ含有レトルト食品の製造方法を提供する。That is, in the present invention, dry pasta is prepared with a water content of 30 to 50.
Production of a retort food containing pasta, characterized in that the water content of the pasta is adjusted to 60 to 85% by weight by boiling the pasta to 60% to 85% by weight, then sealing it in a heat-resistant container with a water-containing seasoning sauce, and sterilizing it in a retort. provide a method.
本発明でいうパスタ含有レトルト食品としてはパスタを
含むグラタン、スープ類（ポタージュ等）シチュー類等
をレトルト殺菌したものがあげられる。The pasta-containing retort food in the present invention includes pasta-containing gratins, soups (potage, etc.), stews, etc. that have been sterilized by retort.
パスタは、小麦粉を主原料として常法によってつくられ
るスパゲティー マカロニ、シェル、ラザーニャ等をい
う。パスタは、特に小麦粉４５〜８３重量％（以下重量
％を単に％という）、好ましくは５５〜７０％を含有し
てつくられるのがよい。このうち、デュラム小麦粉を全
小麦粉の８０％辺上、好ましくは９０％以上用いるのが
よい。Pasta refers to spaghetti, macaroni, shells, lasagna, etc. made by conventional methods using wheat flour as the main ingredient. The pasta is particularly preferably made by containing 45 to 83% by weight of wheat flour (hereinafter % by weight is simply referred to as %), preferably 55 to 70%. Among these, it is preferable to use durum wheat flour at around 80% of the total wheat flour, preferably at least 90%.
強力粉等の他の小麦粉を用いる場合は、全小麦粉に対し
て１０〜４０％をデュラム小麦粉と併用するのがよい。When using other wheat flour such as strong flour, it is preferable to use 10 to 40% of the total wheat flour in combination with durum wheat flour.
またパスタは、原料中に卵白やアルブミンなどの熱凝固
性蛋白質を０．３〜４％、好ましくは０．５〜２．５％
と、ガム類を０．１〜２％、好ましくは０゜５〜１．５
％及び／又は澱粉類５〜２０％、好ましくは１０〜１５
％とを含有してつくるのがよい。ガム類としては、ジェ
ランガム（グルコース、ラムノース、グルクロン酸から
なる多糖類）の使用が好ましい。これらの原料を含んで
調整されたパスタでは、特に前記のレトルト殺菌処理時
における食感の劣化が防止され、調理加熱後に良好な食
感を達成できる。パスタの原料としては、他に各種調味
料等を用いることができる。尚、前記の各原料の使用量
は、全て容器に収容される食品全体に対する割合を表す
。In addition, pasta contains 0.3 to 4%, preferably 0.5 to 2.5%, of heat-coagulable proteins such as egg white and albumin in the raw materials.
and 0.1 to 2% of gums, preferably 0.5 to 1.5%.
% and/or starches 5-20%, preferably 10-15
%. As the gum, it is preferable to use gellan gum (a polysaccharide consisting of glucose, rhamnose, and glucuronic acid). Pasta prepared containing these raw materials can prevent deterioration of texture, especially during the retort sterilization process, and can achieve good texture after cooking and heating. Various other seasonings and the like can be used as raw materials for pasta. In addition, the usage amount of each of the above-mentioned raw materials represents the proportion to the total food contained in the container.
更に、パスタとして、上記の原料を用いて調製した麺生
地を、温度７５〜９５℃、好ましくは８０〜９０℃、相
対湿度３０〜９０％、好ましくは４０〜８０％の条件で
乾燥処理したものを用いるのがよい。これによって、殺
菌処理時におけるパスタの食感の劣化及び調理加熱後の
パスタの食味に粉っぽい未調理感がでることを防止でき
る。Furthermore, as pasta, noodle dough prepared using the above raw materials is dried at a temperature of 75 to 95°C, preferably 80 to 90°C, and a relative humidity of 30 to 90%, preferably 40 to 80%. It is better to use This can prevent the deterioration of the texture of the pasta during sterilization treatment and the appearance of a floury, uncooked taste in the taste of the pasta after cooking and heating.
本発明では、乾燥パスタを水分含１３０〜５０％、好ま
しくは３５〜４５％に湯戻しした状態で用いる。パスタ
の水分含量が５０％を越えると、レトルト殺菌処理時に
パスタが軟化し、調理加熱後の食感が劣化しやすい。一
方、パスタの水分含量が３０％に満たないと、調理加熱
後のパスタの食味に粉っぽい未調理感がでる場合がある
。しかして、パスタを上記の半茹で状態で用いるによっ
て、殺菌処理時におけるパスタの軟化を防止し、調理加
熱後にパスタの良好な食感を達成できる。In the present invention, dried pasta is used after being rehydrated in hot water to a moisture content of 130 to 50%, preferably 35 to 45%. When the moisture content of pasta exceeds 50%, the pasta becomes soft during retort sterilization, and the texture after cooking and heating tends to deteriorate. On the other hand, if the moisture content of the pasta is less than 30%, the taste of the pasta after cooking may have a powdery, uncooked taste. Therefore, by using the pasta in the above-mentioned semi-boiled state, it is possible to prevent the pasta from softening during sterilization treatment, and to achieve a good texture of the pasta after cooking and heating.
更に、パスタは、湯戻しによって、ある程度吸水すると
ともに、澱粉等の流出が終了している。このため、下記
の調味ソースとともにレトルト殺菌処理された場合に、
パスタが調味ソースから過度に水分を吸収せず、またパ
スタから澱粉等が流出しないため、殺菌によって調味ソ
ースの味、色調或いは粘度が損なわれることがない（澱
粉の流出によって調味ソースが褐変しやすくなるが、こ
れを防止できる〉。加えて、半茹で状態のパスタは、あ
る程度の硬さがあるので、後の充填処理等の際に取扱い
が容易であり、また形部れしない。Furthermore, by rehydrating the pasta in hot water, it absorbs water to some extent and the starch etc. have finished flowing out. For this reason, when retort sterilized with the following seasoning sauce,
Since the pasta does not absorb excessive water from the seasoning sauce and starch etc. do not flow out from the pasta, the taste, color tone, or viscosity of the seasoning sauce will not be impaired by sterilization (the seasoning sauce is likely to turn brown due to starch leakage). However, this can be prevented. In addition, half-boiled pasta has a certain degree of hardness, so it is easy to handle during later filling processing, etc., and does not lose its shape.
更に、パスタを厚み０．５〜２．０ ｍｍ 、好ましく
は０．８〜１．２ ｍｍの麺帯（ラザーニャ等の板状の
もの又は麺帯を様々な形に打ち抜いたもの、巻いたもの
等）或いはマカロニ等の管状のものとするか、或いは太
さ１〜ｂ
線状のものとするのがよい。Furthermore, the pasta is made into noodle strips with a thickness of 0.5 to 2.0 mm, preferably 0.8 to 1.2 mm (plate-like ones such as lasagna, or noodle strips punched into various shapes, or rolled ones). etc.) Or, it is preferable to make it into a tubular shape such as macaroni, or a linear one with a thickness of 1 to 1.
調味ソースとしては、小麦粉及び油によって調製した小
麦粉ルウを主体とし、必要に応じて牛乳、各種調味料等
を加えて調製したホワイトソース、ミンチ肉と野菜等を
小麦粉ルウでつないだミートソース等を挙げることがで
きる。調味ソースは、特に水分含量が６５〜９５％、好
ましくは７０〜９０％で、かつ７０℃における粘度が３
，０００〜２０，０００ ｃ ｐ、好ましくは６，００
０〜１２．０００ｃｐのものを用いるのがよい。調味ソ
ースの水分含量が９５％を越えるか或いは７０℃におけ
る粘度が３，０００ ｃ ｐに満たないと、レトルト殺
菌処理時にパスタが軟化しやすい。Examples of seasoning sauces include white sauce made from a flour roux prepared from wheat flour and oil, with milk and various seasonings added as needed, and meat sauce made by combining minced meat and vegetables with a flour roux. be able to. The seasoning sauce has a water content of 65 to 95%, preferably 70 to 90%, and a viscosity of 3 at 70°C.
,000-20,000 cp, preferably 6,00
It is preferable to use one having a value of 0 to 12,000 cp. If the moisture content of the seasoning sauce exceeds 95% or the viscosity at 70° C. is less than 3,000 cp, the pasta tends to soften during retort sterilization.
方、調味ソースの水分含量が６５％に満たないか或いは
粘度が２０．０００ ｃ ｐを越えると、該殺菌処理時
に調味ソースからパスタへ移行される水分の量が不足し
、調理加熱後のパスタの食感が硬くなりやすい。しかし
て、湯もどししたパスタと前記の物性の調味ソースとを
レトルト殺菌処理した場合には、殺菌処理時に調味ソー
スからパスタへ水分が好適に移行し、パスタの食感が軟
化せず、また殺菌後にパスタの水分含量を下記の範囲に
調整しやすい。したがって、調理加熱後にパスタの良好
な食感を達成できる。また、殺菌処理によって調味ソー
スの味と色調を損ねることが少く、調理加熱後の食品の
味と外観が良好となる。尚、調味ソースとして上記粘度
範囲よりも高粘度のものを用い、容器に入れた後適量の
水を加えて粘度を上記範囲としてもよい。On the other hand, if the moisture content of the seasoning sauce is less than 65% or the viscosity exceeds 20,000 cp, the amount of moisture transferred from the seasoning sauce to the pasta during the sterilization process will be insufficient, resulting in The texture tends to become hard. However, when retort sterilization is performed on reheated pasta and a seasoning sauce with the above-mentioned physical properties, moisture transfers from the seasoning sauce to the pasta during sterilization, and the texture of the pasta does not become soft, and the sterilization Later, it is easy to adjust the water content of the pasta to the range below. Therefore, a good texture of the pasta can be achieved after cooking and heating. In addition, the taste and color tone of the seasoning sauce are less likely to be impaired by the sterilization treatment, and the taste and appearance of the food after cooking and heating are improved. Incidentally, a seasoning sauce with a viscosity higher than the above viscosity range may be used, and after being put into a container, an appropriate amount of water may be added to bring the viscosity within the above range.
調味ソースの粘度を上記範囲にするための具体的な手段
を以下に述べる。先ず、調味ソースに各種ガム質、澱粉
等の各種増粘剤を含有して所望の粘度を達成することが
できる。この場合、特に牛サンタンガム、カラヤガム、
ローカストビーンガム、グアーガム、タマリンド抽出物
等のガム質の使用が望ましい。上記のガム質及び／又は
澱粉を、例えば調味ソース中に０．０１−１０％、好ま
しくは０．０５〜５％含有することによって、ソースに
所望の粘度を付与することができる。Specific means for bringing the viscosity of the seasoning sauce within the above range will be described below. First, a desired viscosity can be achieved by containing various thickeners such as various gums and starches in the seasoning sauce. In this case, especially cow santhan gum, karaya gum,
It is preferable to use gums such as locust bean gum, guar gum, and tamarind extract. A desired viscosity can be imparted to the sauce by containing the above-mentioned gum and/or starch in the seasoned sauce, for example, in an amount of 0.01 to 10%, preferably 0.05 to 5%.
また、小麦粉ルウを主体とした調味ソースを用いる場合
は、小麦粉ルウをソース中に１〜ｌＯ％、好ましくは３
〜６％含有するようにして用いればよい。更に、融点が
３０〜４５℃の固体脂をソース中に１〜３０％、好まし
くは５〜２０％含有させることができる。これらによっ
ても、ソースに求める粘度を付与することができる。上
記の固体脂としては、ラード、ヘット、パーム油、菜種
硬化油等が挙げられる。In addition, when using a seasoning sauce mainly composed of wheat flour roux, add 1 to 10% of the flour roux to the sauce, preferably 3.
It may be used in an amount of up to 6%. Furthermore, solid fat having a melting point of 30 to 45°C can be contained in the sauce in an amount of 1 to 30%, preferably 5 to 20%. These also make it possible to impart the desired viscosity to the sauce. Examples of the solid fat include lard, het oil, palm oil, and hydrogenated rapeseed oil.
本発明の容器入り食品に用いる主原料は以上であるが、
他にチーズ、ポテト、各種調味料、乳化剤、油剤等を適
宜用いることができる。The main raw materials used in the packaged food of the present invention are as described above,
In addition, cheese, potatoes, various seasonings, emulsifiers, oil agents, etc. can be used as appropriate.
本発明では、前記のパスタと調味ソースとを耐熱性容器
に密封してレトルト殺菌処理する。In the present invention, the pasta and seasoning sauce are sealed in a heat-resistant container and subjected to retort sterilization.
ここでパスタと調味ソースとは任意の割合で用いること
ができるが、パスタ／調味ソースとを１１５０〜１１５
（重量比）とするのが、調理加熱後にパスタの良好な
食感を達成する上でよい。更に、パスタと調味ソースと
は、両者を合せたもの（容器内に収容されるパスタと調
味ソースとを合せた食品全体に含まれる）の水分含量を
６０〜９５％の範囲に調整するのがよい。これによって
、本発明の所望の効果を更に良好に達成できる。Here, the pasta and seasoning sauce can be used in any ratio, but the ratio of pasta/seasoning sauce is between 1150 and 115%.
(weight ratio) is suitable for achieving a good texture of pasta after cooking and heating. Furthermore, the water content of the pasta and seasoning sauce combined (included in the entire food containing the pasta and seasoning sauce stored in the container) should be adjusted to a range of 60 to 95%. good. Thereby, the desired effects of the present invention can be achieved even better.
また、パスタと調味ソースとは任意の態様で、例えば両
者を混合した態様、パスタの上又は下に調味ソースを設
置する態様で容器に収容することができる。特に、前記
の厚み０．５〜２．０印の麺帯状のパスタの間に調味ソ
ースを挟んで、両者を層状に設置する態様とすることに
より、レトルト殺菌処理時に調味ソースからパスタへ水
分を好適に移行して所望の効果を達成し、食感の優れた
食品を得ることができる。Further, the pasta and the seasoning sauce can be stored in the container in any desired manner, for example, in a manner in which they are mixed together, or in a manner in which the seasoning sauce is placed above or below the pasta. In particular, by sandwiching the seasoning sauce between the noodle strip-shaped pasta with a thickness of 0.5 to 2.0 and placing them in a layered manner, moisture can be transferred from the seasoning sauce to the pasta during retort sterilization. It is possible to achieve the desired effect through suitable migration and obtain a food product with excellent texture.
耐熱性容器の材質は、レトルト殺菌処理及びオーブン加
熱に耐え得るものであればよく、アルミニウム等の金属
が例示される。電子レンジ用の容器としては、各種耐熱
性の合成樹脂が挙げられる。The material of the heat-resistant container may be any material as long as it can withstand retort sterilization treatment and oven heating, and metals such as aluminum are exemplified. Containers for microwave ovens include various heat-resistant synthetic resins.
レトルト殺菌処理の条件としては、１１５〜１３５℃で
１〜６０分が例示できる。An example of the conditions for retort sterilization treatment is 115 to 135°C for 1 to 60 minutes.
本発明では、上記のレトルト殺菌処理後のパスタの水分
含量を６０〜８５％、好ましくは６５〜７５％に調整す
ることである。In the present invention, the water content of the pasta after the retort sterilization treatment is adjusted to 60 to 85%, preferably 65 to 75%.
殺菌処理後のパスタの水分含量が８５％を越えると、殺
菌処理によってパスタが戻り過ぎており、調理加熱後の
パスタの食感が不良である。一方、パスタの水分含量が
６０％に満たないと、該殺菌処理時に調味ソースからパ
スタへ移行される水分の量が不足しており、調理加熱後
のパスタの食感が硬くなりやすい。しかして、湯もどし
したパスタと調味ソースとをレトルト殺菌処理し、かつ
殺菌処理後のパスタの水分含量を上記の範囲に調整する
ことにより、調理加熱後にパスタの良好な食感を遠戚で
きるのである。If the water content of the pasta after sterilization exceeds 85%, the pasta has returned too much due to the sterilization, and the texture of the pasta after cooking and heating is poor. On the other hand, if the moisture content of the pasta is less than 60%, the amount of moisture transferred from the seasoning sauce to the pasta during the sterilization treatment is insufficient, and the texture of the pasta after cooking and heating tends to become hard. Therefore, by retorting sterilized pasta and seasoning sauce and adjusting the moisture content of the sterilized pasta within the above range, it is possible to maintain a good texture of the pasta after cooking and heating. be.
本発明によれば、レトルト殺菌処理の際に、パスタが過
度に戻されてふやけることを防止し、家庭でオーブント
ースタ−等によって調理加熱した場合に本来のパスタの
食感を供し得る、パスタを含んだレトルト食品が提供さ
れる。According to the present invention, it is possible to prevent pasta from becoming excessively rehydrated during retort sterilization treatment, and to produce pasta that can provide the original texture of pasta when cooked and heated in a toaster oven or the like at home. A retort food containing the ingredients is provided.
次に実施例により本発明を説明する。Next, the present invention will be explained with reference to examples.
実施例１
〈マカロニの製造〉
デュラム小麦粉９８重量部、卵白２重量部、食塩０．５
重量部及び水３２重量部を混合機で約１５９混合した。Example 1 <Manufacture of macaroni> 98 parts by weight of durum wheat flour, 2 parts by weight of egg white, 0.5 parts by weight of salt
About 159 parts by weight and 32 parts by weight of water were mixed in a mixer.
混合生地を押出機で厚さ１叩、長さ３ｃｍの中空のマカ
ロニに成形した。得られたマカロニをコンベアーに載せ
、該マカロニに温度８０℃の熱風を当て、相対湿度８０
％の条件で２時間乾燥処理した。乾燥処理後のマカロニ
の水分含量は約１０％であった。The mixed dough was molded into hollow macaroni with a thickness of 1 stroke and a length of 3 cm using an extruder. The obtained macaroni was placed on a conveyor, and hot air at a temperature of 80°C was applied to the macaroni, and the relative humidity was adjusted to 80°C.
% for 2 hours. The moisture content of the macaroni after drying was about 10%.
（ホワイトソースの製造）
小麦粉３重量部及びバター３重量部を用いて常法により
小麦粉ルウを得た。これに、牛乳１１０重量部、細断し
て炒めた玉葱１５重量部、細断して炒めたチキン１５重
量部、ラード１０重量部及び調味料適量を加え、加熱撹
拌してホワイトソース（水分含量約９０％、７０℃にお
ける粘度約８、０００ ｃ ｐのもの）を得た。上記の
ホワイトソースは、融点が３２℃の固体脂を４％含んで
いた。(Manufacture of white sauce) A flour roux was obtained by a conventional method using 3 parts by weight of wheat flour and 3 parts by weight of butter. To this, add 110 parts by weight of milk, 15 parts by weight of shredded and fried onion, 15 parts by weight of shredded and fried chicken, 10 parts by weight of lard, and an appropriate amount of seasoning, heat and stir, and white sauce (moisture content about 90%, with a viscosity of about 8,000 cp at 70°C). The above white sauce contained 4% solid fat with a melting point of 32°C.
上記の方法によって得たホワイトソース８０ｇ、上記の
マカロニを湯戻ししたもの（水分含量約４０％）２５ｇ
及びホワイトソース９０ｇを、この順で容量約２００ｍ
ｊ７の金属製体型容器に充填し、容器の開口部を密封し
た。該容器をレトルト釜に入れ、１２０℃で３０分間加
熱殺菌処理してレトルト殺菌済み食品（グラタン）を得
た。殺菌処理後の食品に含まれるマカロニの水分含量は
約７０％であった。80g of white sauce obtained by the above method, 25g of the above macaroni rehydrated in hot water (moisture content approximately 40%)
and 90g of white sauce, approximately 200m in this order.
J7 metal type container was filled, and the opening of the container was sealed. The container was placed in a retort pot and heat sterilized at 120° C. for 30 minutes to obtain a retort sterilized food (gratin). The water content of macaroni contained in the food after sterilization was about 70%.
このようにして得た食品を、常温で約６カ月間保存後、
容器の開口部を開け、オーブントースタ−で約５分間加
熱調理した。食品をオーブン）−スターから取り出して
喫食したところ、食品に含まれるマカロニは本来の良好
な食感を有していた。After storing the food obtained in this way at room temperature for about 6 months,
The container was opened and cooked in a toaster oven for about 5 minutes. When the food was taken out of the oven and eaten, the macaroni contained in the food had its original good texture.
また、ソースの味及び色調が優れ、食品は高品質のもの
であった。In addition, the taste and color of the sauce were excellent, and the food was of high quality.
Claims (3)
しし、次いで含水調味ソースと耐熱性容器に密封収容し
た後、レトルト殺菌して該パスタの含水量を６０〜８５
重量％に調整したことを特徴とするパスタ含有レトルト
食品の製造方法。(1) Boil dried pasta to a moisture content of 30 to 50% by weight, then seal and store in a heat-resistant container with a water-containing seasoning sauce, and then retort sterilize to reduce the moisture content of the pasta to 60 to 85%.
A method for producing a retort food containing pasta, characterized by adjusting the weight percentage.
量％を含有してなる請求項１記載の製造方法。(2) The production method according to claim 1, wherein the dry pasta contains 45% to 83% by weight of wheat flour.
で、かつ７０℃における粘度が３，０００ｃｐ〜２０，
０００ｃｐの範囲にある請求項１又は２記載の製造方法
。(3) The seasoning sauce has a moisture content of 65% to 95% by weight.
and the viscosity at 70°C is 3,000 cp to 20,
3. The manufacturing method according to claim 1 or 2, wherein the amount is in the range of 000 cp.
Priority Applications (6)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1175262A JPH0779651B2 (en) | 1989-07-06 | 1989-07-06 | Method for manufacturing pasta-containing retort food |
| GB9014673A GB2234660A (en) | 1989-07-06 | 1990-07-02 | Method for preparing pasta-containing retort food and preparation of pasta |
| IT02087190A IT1246037B (en) | 1989-07-06 | 1990-07-05 | METHOD FOR PREPARING STORTA FOODS CONTAINING A PASTA AND FOR PREPARING PASTA |
| FR9008553A FR2649296A1 (en) | 1989-07-06 | 1990-07-05 | PROCESS FOR PREPARING A PASTE CONTAINING FOOD AND PROCESS FOR PREPARING PASTE |
| DE4021481A DE4021481A1 (en) | 1989-07-06 | 1990-07-05 | METHOD FOR PRODUCING FINISHED FOOD CONTAINING PASTA AND FOR PRODUCING PASTA |
| KR1019900010242A KR910002348A (en) | 1989-07-06 | 1990-07-06 | Manufacturing method of retort food containing pasta and manufacturing method of pasta |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1175262A JPH0779651B2 (en) | 1989-07-06 | 1989-07-06 | Method for manufacturing pasta-containing retort food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0339058A true JPH0339058A (en) | 1991-02-20 |
| JPH0779651B2 JPH0779651B2 (en) | 1995-08-30 |
Family
ID=15993083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1175262A Expired - Lifetime JPH0779651B2 (en) | 1989-07-06 | 1989-07-06 | Method for manufacturing pasta-containing retort food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0779651B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998008399A1 (en) * | 1996-08-27 | 1998-03-05 | San-Ei Gen F.F.I., Inc. | Novel use of native gellan gum |
| JP2012130256A (en) * | 2010-12-20 | 2012-07-12 | House Foods Corp | Method for producing packaged seasoned pasta |
| JP2016026482A (en) * | 2014-06-24 | 2016-02-18 | キユーピー株式会社 | Pasta sauce for stew and production method of stewed pasta using the same |
-
1989
- 1989-07-06 JP JP1175262A patent/JPH0779651B2/en not_active Expired - Lifetime
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO1998008399A1 (en) * | 1996-08-27 | 1998-03-05 | San-Ei Gen F.F.I., Inc. | Novel use of native gellan gum |
| US6458404B1 (en) | 1996-08-27 | 2002-10-01 | San-Ei Gen F.F.I., Inc. | Dehydrated gel composition from hydrated isolated acetylated gellan gum |
| US7147885B2 (en) | 1996-08-27 | 2006-12-12 | San-Ei Gen F.F.I., Inc. | Use of native gellan gum |
| JP2012130256A (en) * | 2010-12-20 | 2012-07-12 | House Foods Corp | Method for producing packaged seasoned pasta |
| JP2016026482A (en) * | 2014-06-24 | 2016-02-18 | キユーピー株式会社 | Pasta sauce for stew and production method of stewed pasta using the same |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0779651B2 (en) | 1995-08-30 |
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