JPH0659182B2 - Method for producing hydrated pasta products containing a liquid phase - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is pre-heated, such as spaghetti with sheerf stable, for example meat sauce, spaghetti with meatballs, beef or cheese ravioli in sauce, rasagna, cannelloni, etc. It relates to the manufacture of products containing pasta. More particularly, the present invention relates to the manufacture of products containing the novel hydrated pasta, which is heat treated under relatively mild conditions to give the pasta texture, taste,
Make a commercially sterile product without adversely affecting the color or appearance or other components of the product.

As used herein, "commercially sterile" refers to (a) growth of food under normal non-cold storage conditions, the absence of microorganisms capable of spoiling food, and (b) growth of food. It means that there are no pathogenic microorganisms that can.

Traditional pasta products like macaroni, spaghetti, noodles etc. are basically one or more semolina,
It consists of dough made from flour or wheat flour and water, which is formed under pressure into various sizes and shapes and dried to a moisture content of 12% or less to give a hard product. At such moisture levels, the product does not support the growth of mold, yeast or other spoilage microorganisms, and thus the product can be stored for extended periods of time without refrigeration when kept dry. The dried pasta product is rehydrated and prepared for consumption by heating in boiling water for about 8-15 minutes to provide the desired soft, slightly chewy texture in the pasta. Many pasta products are preheated and supplied in canned form with tomato sauce, meat sauce, gravy, meatballs, etc. to facilitate the use of pasta by the domestic consumer. Canned products containing such pasta are typically hydrated and blanched dry pasta in boiling water to soften, the hydrated pasta containing about 70-75 wt% water and preheated pasta. Filling the can with sauce, meat, etc., sealing the can, and retort sterilizing the sealed can until time-temperature conditions sufficient to provide a commercially sterile product. Since, when hydrated, pasta has a water content that supports the growth of spoilage microorganisms, canned products containing pasta must be subjected to relatively severe heat treatment conditions to commercially produce sterile products. For example, 300 × 407 canned spaghetti is typically heat treated at 115 ° C. for 55 minutes. However, such high temperature-long heat treatment of canned pasta reduces the desirable and poor texture of the pasta, making it soft and itchy. The taste and texture of the resulting retort pasteurized product is undesirable to many consumers and limits the acceptability of canned products containing pasta.

The present invention provides a method of making a product comprising hydrated pasta, which when compared to retort pasteurized packaging in a sealed container to produce a commercially sterile product that can be stored under non-refrigerated conditions. It is formulated in such a way that the product can be heat treated under mild atmospheric conditions. Since the product is not subject to the rigorous time-temperature conditions required for retort sterilization, the pasta of the product retains its ingredients the texture and appearance characteristics of the freshly heated pasta product without softening and itching. .

Typically, the products of the present invention contain three ingredients: a pasta ingredient, a meat ingredient and a sauce portion. Each of these components is microbial and C. botnlin.
un) Formulated and / or treated to have an equilibrium pH below 4.6 so that spore growth is arrested. The product is treated with boiling water or lower to make it commercially sterile, such as by using a hot fill-hold procedure. In the production of pasta ingredients, food grade acids are included in the ingredient mixture used to form pasta dough that is formed under pressure into the desired size and shape. The meat component is produced by blanching the ground meat particles into a hot acid solution and the acidified meat is used as a separate component of the product or is included in the source component of the product. The sauce component is produced by the use of food grade acids and / or the use of high acid foods. Not only does the source component have a pH below 4.6, it must be formulated to have a viscosity such that when filled into a container it completely surrounds the other components of the product.

In the manufacture of the product of the invention, the ingredients are at least about 85 ° C.
While being filled into a suitable container, such as a glass jar, can, etc., and then sealed. Since each component has a pH below 4.6, the sealed product container is relatively mild to heat the sealed container in hot water or steam at about 88 ° C for 13 minutes to make the product commercially sterile. Only heat treatment required.

The heat reduction treatment required to achieve commercial sterility results in substantially less loss of pasta ingredient texture than is commonly found in retort-sterilized canned pasta products. The texture and appearance of the pasta component of this product closely resembles that of freshly prepared cooked pasta.

As noted above, each component of the product of the present invention is formulated and / or treated to have an equilibrium pH below 4.6. The acidified pasta component of the product is preferably a dry form of food grade acid mixed with the flour component and water with or without one or more additives to form a dough, spaghetti, Manufactured by molding dough under pressure into various sizes and shapes such as macaroni, noodles and the like. The flour component is one or more of semolina, durum, flour or flour depending on the type of pasta product desired. Generally semolina and durum are preferred for extruded pasta such as spaghetti, macaroni, etc., while durum or flour are preferred for pasta in sheets such as noodles. The flour component is typically included in an amount of 70-95% of the dry ingredient mixture, preferably in an amount of 80-90% by dry mix weight.

Wheat gluten is typically about 2 to 2 by dry mix weight.
It is included in the dry ingredient mix to increase the protein content of the pasta at a level of 0% and thereby increase its strength and firmness. Amounts of 5-10% are preferred. Dehydrated egg material such as dried egg white, dried egg and dried egg yolk and /
Or whole eggs, if desired, about 22 by dry mix weight.
Included in dry mix at levels up to%. Dried eggs and dried egg yolks are commonly used to make noodles, while dried egg whites are commonly used to make extruded pasta. In addition, if desired, monoglyceride stearate can also be included in the manufacture of the ingredient mix, particularly extruded pasta, to improve firmness, reduce stickiness, and minimize water absorption by the pasta from the sauce ingredients. When used, stearic acid monoglyceride is preferably included in an amount of 0.5 to 5% by weight of the dry mix. It should be understood that wheat gluten, eggs and stearic acid monoglyceride are optional ingredients in the dry mix and are not essential for the production of pasta ingredients.

Sufficient food grade edible acid is included in the ingredient mix to provide the forming pasta with a pH of less than 4.6, preferably 4.0 to 4.4. Any water-soluble organic or inorganic acid suitable for food use can be used, such as citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, sulfuric acid, hydrochloric acid and phosphoric acid. The acid used should not impart a taste to the pasta that is incompatible with the other ingredients of the product at the desired pH level. It has been found that malic acid and citric acid are particularly well suited for use in the acidification of pasta ingredients.

Pasta ingredients are dry ingredients, typically flour ingredients, dehydrated egg material, wheat gluten, and food grade acids are mixed with or without stearic acid monoglyceride and sufficient water to form a suitable dough. It is formed by adding. Generally, water is added to the dry mix in an amount to produce a dough containing about 25-38% water. The resulting dough is kneaded by conventional procedures and molded under pressure to form pasta components having the desired size and shape.
For example, in the manufacture of acidified spaghetti, the dry ingredients are mixed, formed into a dough containing 30-32% moisture, kneaded and extruded through the extrusion die of a conventional continuous auger extruder, about 1.5-diameter in diameter. Formed into 2.8 mm continuous string extrusions. The extrudates having a water content of about 30-32% are either cut to the desired length and used directly in the production of the product according to the invention, or by customary methods about 12
It can be first dried to a moisture content of% and cut to the desired length for subsequent use in the manufacture of the product. Similarly in the production of ravioli an acidified dough having a water content of 30-36% is produced by mixing dry ingredients and water, the dough being about 2.5-5.1 mm on a standard macaroni press.
Formed into a sheet of thickness. The dough sheet is then subjected to a conventional ravioli machine with acidified ravioli meat filling produced as described below and formed into individual meat filled ravioli pieces.

The acidified meat component can be added to the product of the invention in various forms, such as shaped meatballs, on the ravioli as meat filling and / or as an adjunct to the sauce component. Generally, the cooked meat pieces are ground through a 3.2-6.4 mm grid and the ground meat particles are placed in an acid-heated aqueous solution having a pH of about 3.5 or less, the pH of the meat particles being below 4.6, typical. Specifically, it is preferable to produce the acidified meat component by planning for a time sufficient to reduce the amount to 4.3 to 4.4. Any of the above food grade acids can be used to prepare the acid solution. The time required to reduce the pH of the meat to the desired level depends on the size of the meat particles, the pH of the acid solution and the temperature of the acid solution.

The acidified grind meat particles are typically used as meat fillings for ravioli and / or as a component of sauces as detailed below. In the production of beef ravioli,
Acidified ground beef is mixed with other ingredients such as cheese, crackers, bread crumbs, seasonings, spices and water,
Providing acidified meat filling having a pH of 4.6 or less,
This is subjected to a conventional ravioli machine with acidified sheet dough to form about 60-70% by weight pasta and 30-40% by weight meat filling into individual meat-filled ravioli pieces. Ravioli pieces have a pH no higher than about 4.4
It is preferable to have

Meat ingredients are above room temperature in meat emulsion, but about 66 ° C
Hereinafter, it can also be acidified by adding an encapsulated acid, which is an edible acid coated with an edible fat, which generally has a melting point of about 52-57 ° C. This method of meat acidification is particularly well suited when it is desired to add the meat to the product in relatively large pieces with different identities such as meatballs, sausages and the like. According to this method, 5
Capsule acids such as malic acid coated with fats having a melting point of 7.2 ° C. have a binder such as meat, cracker flour or bread crumbs, and a binder such as soybean protein concentrate at about 0.75 of emulsion. Added to meat emulsion containing at a level of 2.5%, emulsion 90 at about 57-66 ° C.
Heated for a minute. The meat emulsion is then formed into the desired shape, such as meatballs, and heated for about 10 minutes to solidify the emulsion, leaving the balance of the acid in the meat emulsion having a final pH below 4.5.

The nature of the sauce portion depends on the type of product desired and the condiment contained therein and may include spices such as oregano, parsley, burdock; flavoring agents such as garlic, kosher, onions; corn syrup; vegetable oils; salts and the like ingredients. May be included. Of course, the ingredients used and the amounts of the ingredients are determined by the taste desired for the sauce ingredients. The key features of the sauce ingredients are that they have a pH below 4.6, have an acidic pH and a taste that is compatible with the other ingredients of the product, and that when packaged in a container the sauce surrounds the other ingredients of the product. It has a proper viscosity. The desired acidity is any food grade acid and / or tomato paste disclosed above,
Alternatively, an acidic food product such as tomato sauce can be included therein to serve as a sauce component. Since tomato products have both a taste compatible with many pasta products and a pH below 4.6, they are generally tomato sauces or pastes as acidic food products in sauce ingredients with or without additional food grade acids. Is preferably used. The other ingredients of the sauce are determined by the desired taste and include corn syrup, vegetable oils, seasonings and spices with sufficient moisture to provide the sauce with the desired viscosity.

According to one aspect of the invention, the acidified meat component is included in the sauce. For example, less than 4.6, preferably 4.3 to
Acidified meat sauce having a pH of 4.4 branches the ground meat particles into a hot acid solution having a pH of about 3.5 or less, and then the remaining ingredients of the sauce are added to the hot acid solution to form a meat sauce. Are formed and manufactured.

The acidified pasta and meat ingredients are combined in a suitable container with the acidic sauce so that the sauce surrounds the pasta and meat ingredients in the container. The method used to fill the container with the ingredients can vary, but when each ingredient is filled into the container,
It is necessary that the temperature be about 85 ° C. or higher.

The pasta component filled in the container is freshly prepared undried pasta, or it can be prepared in advance and then dried or frozen for storage and subsequent use. If pre-made, the pasta will be heated first in boiling water for 2-10 minutes and then in a steam brancher at a temperature of 88 ° C or higher for about 5-15 minutes immediately before filling the container. And preferably hydrated and heated in two steps.

Each ingredient having a pH below 4.6 and at a temperature of 85 ° C. or above is filled in a suitable container, such as a can, glass jar, etc., thus pasta and meat ingredients are surrounded by a sauce, The filling container is sealed and heat treated to make the product commercially sterile. According to the invention, the container is heat treated under atmospheric conditions, which gives a sterilization value corresponding to 93 ° C., 10 minutes. For example, a commercially sterile product is produced by treating a sealed container with hot water or steam at 88 ° C for 13 minutes when the ingredients are filled into the container at a temperature of 85-88 ° C. When the heat treatment is complete, the container is rapidly cooled to a temperature of about 43 ° C or less to maintain the texture of the product.

The pasta-containing products of the present invention are commercially sterile and do not require refrigeration. Pasta has a desirable texture and appearance.

The following examples are given by way of illustration and not limitation of the invention.
In these examples and specifications, percentages and percentages are expressed in parts by weight, unless stated otherwise.

Example 1 A spaghetti product with meat sauce is manufactured according to the invention by the following method.

Pasta ingredients Ingredient Weight% Deyuramu flour 82.4 dehydrated albumen 8.0 wheat gluten 7.4 malic acid 1.1 stearic acid monoglyceride 1.1 dry Mitsukusu produced by dry mixing the customary continuous macaroni press Transferred,
Add water with mixing to form a dough with a moisture content of about 31%. The dough is kneaded and evacuated to remove the stored air bubbles and extruded through an extrusion die having an opening with a diameter of 1.8 mm to form a continuous strand of spaghetti. The spaghetti strands thus formed are 32 ° C
Dry for about 48 hours, reduce water content to about 12%, and cut into pieces of about 254-305 mm in length. The acidified spaghetti thus formed has a pH of about 4.3.

The meat sauce component is manufactured according to the following formulation.

Ingredient Weight% Water 54.9 Beef 19.2 tomato paste, 31% 17.5 Konshiratsupu 4.6 cottonseed 1.1 salt 0.9 citric acid 0.2 flavoring agents, spices 1.6 meat 6. Grind twice through a 4 mm grid and then add to a boiling solution of citric acid and water with a pH of 3.5 or less. The product meat slurry is heated to boiling for 1 minute.
The remaining source ingredients are then added to the hot acidified meat slurry. The produced meat sauce having a pH of about 4.3 is maintained at a temperature of at least 91 ° C.

In the manufacture of the product, the dried spaghetti is heated in boiling water for 5 minutes to hydrate and heat the spaghetti, then rinse the spaghetti, remove the water and heat with a steam brancher for 5 minutes at a temperature of 91 ° C or higher, and then spaghetti. Is heated to a temperature of at least 85 ° C. Spaghetti at a temperature of at least 85 ° C is filled into a 454g glass jar and meat sauce at a temperature of at least 85 ° C is added to the jar in sufficient quantity to provide a ratio of about 16 parts of spaghetti to 100 parts of meat sauce. , Therefore the meat sauce completely covers the spaghetti.

The filled jar is then sealed and inverted, at least 88 ° C.
For 13 minutes in hot water or steam. The jar is then cooled in water to 43 ° C or less.

The product produced is commercially sterile and the product is about 4.
After 47, 24 hours it has an agglomerate average pH of about 4.45. The spaghetti has a tight, freshly heated texture and appearance.

Example 2 Meat ravioli product with meat sauce is produced by slave connexion following method according to the present invention: pasta component is prepared using the following dry ingredients: Ingredient Weight% Deyuramu flour 91.2 wheat gluten 5.0 Egg white solid 3.0 Malic acid 0.8 The dry ingredients were mixed in a paddle mixer for 10 minutes, water was added in an amount of about 36 parts by weight per 100 parts by weight of the dry ingredients, and a dough having a pH of about 4.3 was added. Form. The dough is typically formed into sheets about 4 mm thick on a sheeter kneader and pasta sheets are formed into rolls.

Acidifying agent meat Fuiringu for ravioli is formed using the following ingredients: Ingredient Weight% cooked meat dice 38.8 whole egg 19.4 Water 20.5 Kuratsuka pieces 10.7 Cheese 6.8 salt 1. 2 Malic acid 0.9 Flavoring agent, spices 1.7 Heated meat dies are ground through a 3.2 mm grate. About 1/4 of the malic acid solution in the formulated water is added thereto, and the resulting meat slurry is mixed for about 10 minutes. The egg and residual filling ingredients are then mixed into the meat slurry to a pH of about 4.35.
Providing an acidified meat slurry having Sheeted dough rolls and acidified meat fillings are subjected to conventional ravioli machines to form about 1 square inch ravioli pieces containing about 38% by weight meat fillings.

Acidified meat sauce having a pH of about 4.3 formulates the sauce to have a meat content of about 7-8%, except that the meat sauce is heated to a temperature of at least 91 ° C. And according to the method.

In the manufacture of the product, the ravioli pieces are blanched in boiling water for a few minutes and heated in a steam brancher at a temperature of at least 88 ° C for 5 minutes so that the ravioli pieces are at least 85
℃. Both the ravioli pieces and the meat sauce are at a temperature of 85 ° C or higher, but they fill the glass jar in sufficient quantity to provide a ratio of about 30 parts ravioli for every 70 parts meat sauce, so that the meat sauce completely fills the ravioli pieces. Enclose and surround. The filled jar is then sealed, inverted and at a temperature of at least 88 ° C 1
Heat in hot water or steam for 3 minutes. The jar is then cooled in water to 43 ° C or less.

The ravioli products thus produced are commercially sterile,
Immediately after production and 24 hours after production, it has a mass average pH of about 4.45. The pasta portion of the product has the desired tight texture.

Although the present invention specifically describes and exemplifies three-component products, acidified pasta, acidified meat and acidified sauce,
It is understood that the products of the present invention can be formulated and manufactured with only two components, an acidified pasta and an acidified liquid phase such as sauces, gravies, dressings and the like. Such products include cheese fillings with acidified cheese sauce for various pasta such as, for example, ravioli, manganico, cannelloni and the like.

Claims (9)

[Claims] 1. A process for producing a commercially sterile, hydrated pasta-containing product comprising a firm textured pasta component and a liquid sauce component, from semolina, durum flour, flour, flour and mixtures thereof. 3. Starch material selected from the group consisting of:
3 to 25 selected from the group consisting of edible acid sufficient to provide pasta dough having a pH lower than 6, 2 to 20% by weight gluten to dry ingredient mix, dehydrated whole egg, egg white and egg yolk to dry ingredient mix Wt% dehydrated egg material, 0-5% stearic acid monoglyceride based on dry ingredient mix, and sufficient water to provide an acidified dough with a water content of 25-38% by weight of the product. Forming an acidified pasta dough-forming the acidified dough under pressure into a pasta component selected from the group consisting of spaghetti, macaroni, noodles and sheets to produce a liquid sauce component having a pH below -4.6; And heating the sauce ingredients to a temperature of at least 85 ° C and combining these ingredients in a container at a temperature of at least 85 ° C, thus making the sauce ingredients pasta ingredients. Enclosing, -sealing the container, and-heating the sealed container under atmospheric conditions to provide a sterilization value equal to about 10 minutes at 93 ° C, whereby the contents of the container adversely affect the taste, texture or appearance of the pasta. The above-mentioned production method, characterized in that it is sterilized commercially without affecting 2. The sauce component blanchs the scorched meat particles in a hot aqueous solution of edible acid for a time sufficient to reduce the pH of the meat particles to below 4.6 and flavors the hot acid solution with acidified meat particles. The method of claim 1 comprising providing acidified meat produced by adding an imparting agent and spices, thereby providing meat comprising meat having a pH of less than 4.6. 3. The acidified pasta dough is formed into a sheet under pressure which, in combination with acidified grind meat having a pH of less than 4.6, forms a ravioli piece having a pH of less than 4.6. Method. 4. Meat particles having a pH of less than 4.6 by contacting an edible acid aqueous solution having a pH of 3.5 or less with meat that has been heated and polished.
The method of claim 2, wherein the acidified meat is provided by mixing for a time sufficient to reduce 5. The method of claim 1, wherein the acidified pasta dough is extruded through a die to form spaghetti strands having a pH below 4.6 and dried to a moisture content of about 12% by weight of the product. 6. Acidified dry spaghetti is heated in hot water sufficient to rehydrate and heat the spaghetti, and the rehydrated spaghetti is heated to a temperature of at least 85 ° C. prior to combining with the sauce ingredients. The method according to claim 5. 7. The method of claim 1, wherein the acidified meat ingredient having a pH of less than 4.6 is combined with the acidified pasta and sauce ingredients in a container. 8. The acidified meat component is in the form of meatballs, which comprises a edible fat-encapsulated edible acid having a melting point of about room temperature to 66 ° C. in a meat emulsion to about 0.75 to about 0.75 of the emulsion.
2.5% by weight, heating the emulsion to a temperature above the melting point of this edible fat, forming a meat emulsion into meatballs, and heating the emulsion for a temperature and time sufficient to solidify the emulsion, removing all acids. The method according to claim 7, which is produced by liberating the 9. The edible and high acid food product is included in a sauce phase to provide a sauce having a pH of less than 4.6.
The method described.