JPH06169715A - Preparation of retort-cooking paste - Google Patents
Preparation of retort-cooking pasteInfo
- Publication number
- JPH06169715A JPH06169715A JP4351941A JP35194192A JPH06169715A JP H06169715 A JPH06169715 A JP H06169715A JP 4351941 A JP4351941 A JP 4351941A JP 35194192 A JP35194192 A JP 35194192A JP H06169715 A JPH06169715 A JP H06169715A
- Authority
- JP
- Japan
- Prior art keywords
- pasta
- retort
- drying
- water content
- weight
- 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
Landscapes
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、食感が良好であると共
に、赤やけの発生を有効に防止することができるレトル
トパスタの製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing retort pasta which has a good texture and can effectively prevent the occurrence of red burns.
【０００２】[0002]
【従来の技術】従来、レトルトパスタの製造方法につい
ては多数の提案がなされている（特開平３−３９０５６
号、特開平３−３９０５７号等）。2. Description of the Related Art Conventionally, many proposals have been made regarding a method for manufacturing a retort pasta (Japanese Patent Laid-Open No. 3-39056).
No. 3-39057, etc.).
【０００３】[0003]
【発明が解決しようとする課題】しかしながら、こうし
た従来のレトルトパスタには、レトルト処理に起因し
て、充分な歯応えに欠けると共に、赤やけが発生すると
の問題点があった。こうした問題点は、パスタが基本的
にデュラムセモリナ、薄力粉、準強力粉、強力粉等の小
麦原料のみから調製されたものである場合に、特に顕著
であった。However, such a conventional retort pasta has a problem that it lacks sufficient texture and has a red burn due to the retort treatment. These problems were 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.
【０００４】本発明者等は、上記した問題点を解決すべ
く鋭意研究開発を行った結果、使用するパスタとして、
水分２８〜３８重量％のパスタに、（ａ）パスタの水分
が乾燥開始後２時間以内に１４〜２７重量％となるこ
と、（ｂ）パスタの品温が、乾燥開始後５分から２時間
までの間に、５分間以上７７〜９４°Ｃに保持されるこ
と、上記（ａ）及び（ｂ）の要件を満足するように乾燥
処理を施したものを採用することにより、上記問題点を
解決することができるとの知見を得た。As a result of intensive research and development to solve the above problems, the present inventors
In the 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 product 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 by applying a material that has been dried so as to satisfy the requirements (a) and (b) above. We obtained the knowledge that it can be done.
【０００５】本発明は、食感が良好であると共に、赤や
けの発生を有効に防止することができるレトルトパスタ
の製造方法の提供を目的とする。It is an object of the present invention to provide a method for producing a retort pasta which has a good texture and which can effectively prevent the occurrence of red burns.
【０００６】[0006]
【課題を解決するための手段】上記目的を達成するため
の本発明の要旨は、レトルトパスタの製造方法におい
て、パスタとして、水分２８〜３８重量％のパスタに、
（ａ）パスタの水分が乾燥開始後２時間以内に１４〜２
７重量％となること、（ｂ）パスタの品温が、乾燥開始
後５分から２時間までの間に、５分間以上７７〜９４°
Ｃに保持されること、上記（ａ）及び（ｂ）の要件を満
足するように乾燥処理を施したものを採用することを特
徴とするレトルトパスタの製造方法にある。Means for Solving the Problems The gist of the present invention for achieving the above object is to provide a pasta having a water content of 28 to 38% by weight as the pasta in a method for producing a retort pasta,
(A) The water content of pasta is 14 to 2 within 2 hours after the start of drying.
7% by weight, (b) the temperature of the pasta is 77 to 94 ° for 5 minutes or more between 5 minutes and 2 hours after the start of drying.
The method for producing a retort pasta is characterized in that the retort pasta is held at C and that a product subjected to a drying treatment so as to satisfy the above requirements (a) and (b) is employed.
【０００７】以下、本発明の内容について詳細に説明す
る。本発明のパスタは、例えばスパゲティー、マカロ
ニ、フィットチーネ、シェル、ラザーニャ等であり、原
料としてデュラムセモリナを使用するものが好ましい。
本発明のパスタにおけるデュラムセモリナの使用量は、
特に制限されないが、原料となる小麦の６０重量％以上
好ましくは９０重量％以上更に好ましくはほぼ１００％
であることが、得られるレトルトパスタの食感の点で望
ましい。他の小麦粉を併用する場合、薄力粉、準強力
粉、強力粉等の１種又は２種以上を適宜選択して使用す
ることができる。The contents of the present invention will be described in detail below. The pasta of the present invention is, for example, spaghetti, macaroni, fitchine, shell, lasagna, etc., 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, more preferably almost 100% of wheat as a raw material
Is preferable in terms of the texture of the obtained retort pasta. When other wheat flour is used in combination, one or two or more kinds of soft flour, semi-strong flour, strong flour and the like can be appropriately selected and used.
【０００８】また、本発明のパスタは、原料として基本
的に上記したデュラムセモリナ、薄力粉、準強力粉、強
力粉等の小麦原料のみを使用するものであることが望ま
しいが、上記小麦原料以外に例えば熱凝固性蛋白質、ガ
ム類、澱粉類、調味料、着色料等を適宜使用しても何ら
差し支えない。It is desirable that the pasta of the present invention basically uses only wheat raw materials such as the above-mentioned durum semolina, soft flour, semi-strong flour, and strong flour as raw materials. Any coagulating protein, gums, starches, seasonings, colorants and the like may be used as appropriate.
【０００９】熱凝固性蛋白質は、アルブミンに代表され
る蛋白質をいい、アルブミンを含有する卵白等を用いる
ことができる。上記卵白としては、生のもの、乾燥物、
凍結品を用いることができ、また、全卵の形で加えても
何ら差し支えない。The thermocoagulable protein is a protein typified by albumin, and albumin-containing egg white or the like can be used. As the egg white, raw, dried,
Frozen products can be used, and they can be added in the form of whole eggs without any problem.
【００１０】また、ガム類としては、ジェランガム（グ
ルコース、ラムノース、グルクロム酸からなる多糖
類）、キサンタンガム、カラヤガム等を例示できる。Examples of gums include gellan gum (polysaccharide consisting of glucose, rhamnose and gluchromic acid), xanthan gum, karaya gum and the like.
【００１１】また、澱粉類としては、馬鈴薯澱粉、タピ
オカ澱粉、トウモロコシ澱粉、米澱粉、サツマイモ澱
粉、クズ澱粉、小麦澱粉等が挙げられる。Examples of the starches include potato starch, tapioca starch, corn starch, rice starch, sweet potato starch, kudzu starch, wheat starch and the like.
【００１２】次に、上記原料を加水混合してパスタ生地
を得る。続いて、該パスタ生地を例えば線状（麺線等）
又は板状等の所望の形状に成形し、パスタを得る。上記
原料の加水混合及びパスタ生地の成形の操作は、常法に
よって行えば良い。上記原料の加水混合に際しては、得
られるパスタの水分が２８〜３８重量％となるように、
加水を行う。Next, the above ingredients are mixed with water to obtain pasta dough. Next, the pasta dough is linear (noodles, etc.), for example.
Alternatively, it is molded into a desired shape such as a plate to obtain pasta. The operations of mixing the above-mentioned raw materials with water and forming pasta dough may be carried out by a conventional method. When the above raw materials are mixed with water, the water content of the obtained pasta should be 28 to 38% by weight,
Add water.
【００１３】本発明においては、上記のようにして得ら
れた水分２８〜３８重量％のパスタに、（ａ）パスタの
水分が乾燥開始後２時間以内に１４〜２７重量％となる
こと、（ｂ）パスタの品温が、乾燥開始後５分から２時
間までの間に、５分間以上７７〜９４°Ｃに保持される
こと、上記（ａ）及び（ｂ）の要件を満足するように乾
燥処理を施すことが重要であり、更にはパスタの水分全
体の５重量％以上好ましくは１０重量％以上が低減する
ように乾燥処理を施すことが望ましい。これにより、得
られるレトルトパスタの食感が充分に歯応えのある良好
なものとなると共に、赤やけの発生を有効に防止するこ
とができる。続いて、上記パスタに、更に所望の水分
（例えば１１重量％）となるまで乾燥処理を施す。この
場合のパスタの品温は、特に制限されないが、例えば４
０〜６０°Ｃであることが好ましい。In the present invention, the pasta having a water content of 28 to 38% by weight obtained as described above has (a) the water content of the pasta of 14 to 27% by weight within 2 hours after the start of drying, b) The pasta product temperature is maintained at 77 to 94 ° C. for 5 minutes or more for 5 minutes to 2 hours after the start of drying, and the pasta is dried so as to satisfy the above requirements (a) and (b). It is important to carry out the treatment, and further it is desirable to carry out the drying treatment so as to reduce 5% by weight or more, preferably 10% by weight or more of the total moisture of the pasta. As a result, the texture of the obtained retort pasta has a sufficiently satisfactory texture and the occurrence of red burn can be effectively prevented. Subsequently, the pasta is further dried until the desired water content (for example, 11% by weight) is reached. The temperature of the pasta in this case is not particularly limited, but may be, for example, 4
It is preferably 0 to 60 ° C.
【００１４】尚、本発明においては、パスタとして灰分
０．６３％以下好ましくは０．５２〜０．６３％のもの
を使用することが好ましい。これにより、得られるレト
ルトパスタの色調及び風味をより良好にすることができ
る。こうしたパスタを得るには、原料配合を適宜調整す
れば良く、例えばデュラムセモリナ１００％のレトルト
パスタを得る場合、使用する小麦原料として灰分０．６
０％以下好ましくは０．５０〜０．６０％のデュラムセ
モリナを採用すれば良い。尚、上記パスタの灰分は、パ
スタの水分が１１％である場合の値であり、上記デュラ
ムセモリナの灰分は、デュラムセモリナの水分が１５％
である場合の値である。また、上記灰分の測定法として
は例えば灰化法（５５０°Ｃ）等がある。In the present invention, it is preferable to use the pasta having an ash content of 0.63% or less, preferably 0.52 to 0.63%. This makes it possible to improve the color tone and flavor of the obtained retort pasta. In order to obtain such pasta, the raw material composition may be appropriately adjusted. For example, in the case of obtaining retort pasta containing 100% durum semolina, ash content of 0.6 is used as the wheat raw material.
Durum semolina of 0% or less, preferably 0.50 to 0.60% may be used. The ash content of the pasta is the value when the water content of the pasta is 11%, and the ash content of the durum semolina is 15% of the water content of the durum semolina.
It is a value when it is. Further, as a method for measuring the ash content, there is, for example, an ashing method (550 ° C).
【００１５】次に、得られたパスタを常法により茹処理
等を行った後、耐熱性のパウチ又は容器に充填密封す
る。この場合、パスタと共にスープ、ソース等の液状
物、具材等の固形物等を充填しても良いが、本発明の効
果の点からパスタを単独で充填するものであることが好
ましい。その後、上記パウチ又は容器に、例えば１１０
〜１３５°Ｃ、Ｆ0値が４以上の条件でレトルト殺菌処
理を施すことにより、レトルトパスタを得る。Then, the obtained pasta is boiled by a conventional method and then filled and sealed in a heat-resistant pouch or container. In this case, liquids such as soups and sauces and solids such as ingredients may be filled together with the pasta, but from the viewpoint of the effect of the present invention, the pasta alone is preferably filled. Then, in the pouch or container, for example, 110
A retort pasta is obtained by subjecting the retort sterilization treatment to a condition of ˜135 ° C. and F 0 value of 4 or more.
【００１６】[0016]
【発明の効果】以上詳述したように、本発明によれば、
パスタとして、水分２８〜３８重量％のパスタに、
（ａ）パスタの水分が乾燥開始後２時間以内に１４〜２
７重量％となること、（ｂ）パスタの品温が、乾燥開始
後５分から２時間までの間に、５分間以上７７〜９４°
Ｃに保持されること、上記（ａ）及び（ｂ）の要件を満
足するように乾燥処理を施したものを採用することによ
り、充分な歯ごたえを呈すると共に、赤やけの発生が有
効に防止されたレトルトパスタを得ることができる。以
下、本発明の内容を実施例により説明する。As described in detail above, according to the present invention,
As pasta, the pasta with water content of 28 to 38% by weight,
(A) The water content of pasta is 14 to 2 within 2 hours after the start of drying.
7% by weight, (b) the temperature of the pasta is 77 to 94 ° for 5 minutes or more between 5 minutes and 2 hours after the start of drying.
By being held at 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, sufficient chewy texture is exhibited and the occurrence of red burn is effectively prevented. You can get retort pasta. Hereinafter, the contents of the present invention will be described with reference to examples.
【００１７】[0017]
【実施例１】水分１３．５％、灰分０．６０％のデュラ
ムセモリナ１００重量部に水３０重量部を加えて、混合
機で約１０分間混合した後、エクストルーダーで押し出
すと共に切断し、直径１．６０ｍｍ、長さ６０ｃｍの麺
線とした。該麺線の水分は３３．５％であった。次に、
得られた麺線を竿に掛け、温度８５°Ｃ、相対湿度９０
％の条件で２時間、続いて、温度５５°Ｃ、相対湿度８
０％の条件で１４時間乾燥処理を施した。尚、乾燥開始
後２時間後のパスタの水分は１６％であり、また、乾燥
開始後５分から２時間までの間にパスタの品温が７７〜
９４°Ｃに保持された時間は１１５分間であった。次
に、麺線を長さ２５ｃｍに切断した。得られた麺線の水
分は１１％であり、また、その灰分は０．６２％であっ
た。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 an ash content of 0.60%, mixed with a mixer for about 10 minutes, and then extruded with an extruder and cut into a diameter. The noodle strings had a length of 1.60 mm and a length of 60 cm. The noodle band had a water content of 33.5%. next,
The obtained noodle strings are hung on a rod and the temperature is 85 ° C and the relative humidity is 90.
% Condition for 2 hours, followed by temperature 55 ° C, relative humidity 8
It was dried for 14 hours under the condition of 0%. The water content of the pasta was 16% after 2 hours from the start of drying, and the pasta product temperature was 77 to 5 hours from 5 minutes to 2 hours after the start of drying.
The time kept at 94 ° C was 115 minutes. Next, the noodle band was cut into a length of 25 cm. The obtained noodle band had a water content of 11% and an ash content of 0.62%.
【００１８】次いで、上記麺線を９９°Ｃで６分間茹で
た後、湯を切り、茹スパゲティー１００ｇに対して１秒
間に０．３リットルの割合で５秒間水シャワーした後、
１５°Ｃの水に３０秒間浸漬した。水切り後、ほぐしつ
つ乳化液（シュガーエステル１０％、食用油脂１０％、
水８０％）及び食用油脂を茹スパゲティーに対してそれ
ぞれ１．５％、１％噴霧した。続いて、得られた茹スパ
ゲティーを２００ｇづつポリプロピレン製のレトルトパ
ウチ（１４０×１７０ｍｍ）に充填し、その後、該レト
ルトパウチに９５ｍｌの空気が残るようにヒートシール
した。次いで、上記レトルトパウチを加圧加熱殺菌時の
パウチ内の圧力と加圧加熱殺菌処理槽内の圧力との差圧
が−０．３〜＋０．３ｋｇ／ｃｍ2となるように、殺菌
温度１２１°Ｃ、Ｆ0値４以上条件でレトルト殺菌処理
を施し、レトルトスパゲティーを得た。得られたレトル
トスパゲティーは、赤やけが有効に防止されており、レ
トルト処理前の茹スパゲティーとほぼ同等な色調を呈す
るものであった。また、得られたレトルトスパゲティー
をパウチから取り出し、沸騰水中で１分間加温し、湯ぎ
り後皿に盛り付け、更に加温した市販のミートソースを
注いで喫食したところ、レトルト処理を行わない茹スパ
ゲティーとぼぼ同等な食感・風味を呈するものであっ
た。Next, after boiling the noodle strings at 99 ° C. for 6 minutes, the hot water is cut off, and water is showered for 5 seconds at a rate of 0.3 liters per 100 seconds of boiled spaghetti for 5 seconds.
It was immersed in water at 15 ° C for 30 seconds. After draining, loosen the emulsion (10% sugar ester, 10% edible oil and fat,
Water 80%) and edible oil and fat were sprayed on boiled spaghetti at 1.5% and 1%, respectively. Subsequently, 200 g each of the obtained boiled spaghetti was filled into a polypropylene retort pouch (140 × 170 mm), and then heat sealed so that 95 ml of air remained in the retort pouch. Then, the sterilization temperature 121 is adjusted so that the pressure difference between the pressure in the pouch and the pressure in the pressure heat sterilization treatment tank during the pressure heat sterilization of the retort pouch is −0.3 to +0.3 kg / cm 2. Retort sterilization was performed under conditions of ° C and F 0 value of 4 or more to obtain retort spaghetti. The obtained retort spaghetti was effectively prevented from red burn, and had a color tone almost equal to that of the boiled spaghetti before the retort treatment. Also, the obtained retort spaghetti was taken out of the pouch, heated in boiling water for 1 minute, placed on a plate after boiling water, and poured with a commercially available meat sauce that had been heated, and was eaten. It had the same texture and flavor as Bobo.
【００１９】[0019]
【比較例１】温度７０°Ｃ、相対湿度８０％の条件で１
４時間乾燥することの他は、実施例１の方法と同様な方
法でレトルトスパゲティーを得た（乾燥時の品温は約６
５°Ｃであった）。得られたレトルトスパゲティーの色
調は、レトルト処理前の茹スパゲティーと比べて赤やけ
したものであった。また、実施例１と同様な方法で喫食
したが、レトルト処理を行わない茹スパゲティーと比較
して歯ごたえのない食感の不良なものであった。[Comparative Example 1] 1 at a temperature of 70 ° C and a relative humidity of 80%
Retort spaghetti was obtained by the same method as in Example 1 except that the product was dried for 4 hours (the product temperature during drying was about 6).
It was 5 ° C). The color tone of the obtained retort spaghetti was reddish as compared with the boiled spaghetti before the retort treatment. In addition, the food was eaten in the same manner as in Example 1, but the food had a poor texture and a poor texture as compared with the boiled spaghetti that was not subjected to the retort treatment.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 上西 信宏 大阪府東大阪市御厨栄町１丁目５番７号ハ ウス食品工業株式会社内 (72)発明者 亀田 勝久 大阪府東大阪市御厨栄町１丁目５番７号ハ ウス食品工業株式会社内 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Nobuhiro Uenishi 1-5-7 Mikitei-cho, Higashi-Osaka City, Osaka Prefecture House Food Industry Co., Ltd. (72) Katsuhisa Kameda 1 Mitsuei-cho, Higashi-Osaka City, Osaka Prefecture 5th-7th House Food Industry Co., Ltd.
Claims (2)
スタとして、水分２８〜３８重量％のパスタに、（ａ）
パスタの水分が乾燥開始後２時間以内に１４〜２７重量
％となること、（ｂ）パスタの品温が、乾燥開始後５分
から２時間までの間に、５分間以上７７〜９４°Ｃに保
持されること、上記（ａ）及び（ｂ）の要件を満足する
ように乾燥処理を施したものを採用することを特徴とす
るレトルトパスタの製造方法。1. A method of producing a retort pasta, wherein the pasta having a water content of 28 to 38% by weight is used as the pasta (a).
The water content of the pasta should be 14 to 27% by weight within 2 hours after the start of drying, and (b) the temperature of the pasta should be 77 to 94 ° C for 5 minutes or more during 5 to 2 hours after the start of drying. A method for producing a retort pasta, characterized in that the retort pasta is retained and dried so as to satisfy the requirements (a) and (b).
されたものである請求項１記載のレトルトパスタの製造
方法。2. The method for producing retort pasta according to claim 1, wherein the pasta is basically prepared from only wheat raw materials.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4351941A JP2865509B2 (en) | 1992-12-08 | 1992-12-08 | Manufacturing method of retort pasta |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP4351941A JP2865509B2 (en) | 1992-12-08 | 1992-12-08 | Manufacturing method of retort pasta |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06169715A true JPH06169715A (en) | 1994-06-21 |
| JP2865509B2 JP2865509B2 (en) | 1999-03-08 |
Family
ID=18420675
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP4351941A Expired - Lifetime JP2865509B2 (en) | 1992-12-08 | 1992-12-08 | Manufacturing method of retort pasta |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2865509B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008043254A (en) * | 2006-08-17 | 2008-02-28 | Q P Corp | Method for producing pasta-containing processed food |
-
1992
- 1992-12-08 JP JP4351941A patent/JP2865509B2/en not_active Expired - Lifetime
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008043254A (en) * | 2006-08-17 | 2008-02-28 | Q P Corp | Method for producing pasta-containing processed food |
| JP4619332B2 (en) * | 2006-08-17 | 2011-01-26 | キユーピー株式会社 | Process for producing processed food with pasta |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2865509B2 (en) | 1999-03-08 |
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