JPH082253B2 - Method for producing retort food containing pasta or food containing pasta - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to pasta (Western noodles, spaghetti,
(Including macaroni, lasagna, etc.).

[Conventional technology]

Various gratins, soups, and the like, which are contained in containers for heating and cooking at home, are sold, and some of them are in a form that can be stored at room temperature after being subjected to retort sterilization.
However, the above-mentioned food has a problem in that the pasta such as spaghetti and macaroni contained in the container has a very bad texture. In other words, during the retort sterilization process and during storage, pasta is excessively returned and softened (softened),
Therefore, the texture of pasta after cooking and heating becomes too soft and sticky. Furthermore, when producing a retort food using pasta that has been returned to a state in which it is normally eaten, when filling the container with pasta, the filling operation is complicated because the pasta is soft, and the pasta may be crushed. Many.

[Problems to be Solved by the Invention] An object of the present invention is to provide a method for producing pasta that is not excessively returned and does not become muffled during retort sterilization treatment and during storage.

[Means for solving the problem]

The present invention finds that the above object can be achieved by obtaining a pasta dough from a raw material containing egg white, gums and starches in a specific combination, and drying the dough under a specific temperature and humidity condition. It was made based on.

That is, the present invention is a pasta dough containing 45 to 83% of wheat flour, 0.3 to 4% by weight of thermocoagulable protein, 0.1 to 2% by weight of gums and / or 5 to 20% by weight of starch, and 13 to 25% of water. After molding the pasta dough, the temperature of 75 ~ 95 ℃,
Relative humidity of 30 to 90%, to produce pasta by drying, the pasta alone or in combination with other foods, sealed in a heat-resistant container, characterized by retort sterilization, pasta or Provided is a method for producing a retort food containing a pasta-containing food.

As the wheat flour used as a raw material in the present invention,
Examples include durum wheat flour, strong wheat flour, and medium wheat flour. These may be used in appropriate amounts according to the characteristics of pasta to be obtained. In the present invention, the flour is 45 to 45 in the pasta dough.
83 wt% (hereinafter abbreviated as%), preferably 55 to 70% is contained. At this time, 80% or more, preferably 90% or more of durum wheat flour is used with respect to the total wheat flour, and when other flour such as strong flour is used, 10-40% of the total wheat flour is durum wheat flour. It is recommended to use in combination with. With such a composition, it is possible to prevent smoldering of the pasta during heat sterilization even better.

In the present invention, as other raw materials of wheat flour, in particular, heat-coagulable protein, gums and starches, coagulable protein and gums,
Used in any combination of coagulation protein and starch, coagulation protein and gums and starch.

The coagulable protein is used for the purpose of imparting hardness to the noodles and preventing the pasta from becoming soft (softening) during the sterilization treatment. The coagulant protein refers to a protein typified by albumin, and can be used as albumin-containing egg white or the like. As the egg white, raw, dried, frozen or the like can be used. It may also be added in the form of whole eggs. The above coagulating protein is 0.3-4 in the pasta dough.
%, Preferably 0.5 to 2.5% is used.
If the amount of the coagulant protein used is less than 0.3%, the pasta cannot be given sufficient hardness, and the above effects cannot be properly achieved. On the other hand, when it exceeds 4%, the texture of pasta becomes too hard. All the above addition amounts are% as solid content of the coagulant protein.

The gums are used for the purpose of compensating the point that the pasta becomes brittle by the use of the coagulating protein and imparting elasticity to the pasta to prevent the pasta from becoming fuzzy during the sterilization treatment and improving the texture of the pasta. Examples of gums include gellan gum (polysaccharide consisting of glucose, rhamnose, and glucuronic acid), xanthan gum, and karaya gum, and gellan gum is particularly preferable. The above gums are
The pasta dough should contain 0.1-2%, preferably 0.5-1.5%. If the amount of gums used is less than 0.1%, the pasta cannot be given sufficient elasticity, while if it exceeds 2%, the pasta has a sticky texture, which is not preferable.

Starches are used for the same purpose as the above gums.
The starches include those added separately in the form of starch in addition to the starch contained in wheat flour. Such starches include potato starch, tapioca starch, corn starch,
Examples thereof include rice starch, sweet potato starch, kudzu starch and wheat starch. Wheat flour starch can also exhibit the effect of the present invention when added in the form of starch, not as wheat flour.
The use of potato starch is particularly preferable for obtaining the effect of the present invention. It is preferable to use the starches in the pasta dough in an amount of 5 to 20%, preferably 1 to 15%. The significance of the above numerical limits is the same as in the case of gums.

Examples of other raw materials that can be used in the present invention include activated wheat gluten and various seasonings.

Next, the above raw materials are mixed with water to obtain pasta dough. The operation of mixing the raw materials with water and obtaining the pasta dough (extrusion treatment, etc.) may be carried out by a conventional method. Water should be added so as to occupy 13 to 25%, preferably 16 to 23% of the pasta dough. The pasta dough obtained usually has a moisture content of 28.
~ 35%. The pasta dough is formed into noodle strips (rod-like shape) or plate-like material if necessary.

In the present invention, the pasta dough (noodles, etc.) obtained as described above is dried under the conditions of a temperature of 75 to 95 ° C, preferably 80 to 90 ° C, a relative humidity of 30 to 90%, and preferably 40 to 80. To process. The above-mentioned drying treatment is performed for the purpose of imparting hardness and elasticity to the pasta and preventing the pasta from being smeared during the sterilization treatment. Further, the drying treatment is carried out for the purpose of preventing the pasty product from having a ripe uncooked taste in the product after sterilization, particularly in a mode in which pasta is used as a raw material in a dried state and subjected to sterilization treatment in the dry state. Ruru If the temperature of the drying treatment is less than 75 ° C or the relative humidity exceeds 90%, the above effect is not sufficiently achieved. On the other hand, when the temperature exceeds 95 ° C or the relative humidity is less than 30%, the pasta is easily cracked and cracked. Thus, by performing the drying treatment under the above conditions, the pasta is given the appropriate hardness and elasticity by the correlation with the inclusion of the coagulating protein, gums and starches in the raw material, and the paste is sterilized. It is possible to prevent the pasta from becoming fuzzy and to obtain a pasta having an excellent taste and texture.

The drying treatment should be carried out under the above conditions for 1 to 24 hours, preferably 1.5 to 20 hours, and the water content of the pasta after the drying treatment should be 8 to 12%, preferably 9 to 11%. It is better to do it. The drying treatment can be performed by means such as hot air drying, microwave drying, far infrared ray drying, and superheated steam drying.

The pasta obtained by the above method is appropriately sealed in a heat resistant container alone or in combination with other foods, and subjected to heat sterilization treatment. When combined with other foods, pasta and various sauces such as white sauce can be combined into gratin, soup, stew, or the like. When pasta is subjected to heat sterilization treatment together with these liquid foods (usually having a water content of 60% or more), the pasta is significantly softened during sterilization treatment, so when pasta is used in this manner In particular, the present invention is particularly effective. By using the pasta in a dry state and subjecting it to a heat sterilization treatment in the dry state (returning the pasta by the heat sterilization treatment), the effects of the present invention can be achieved even better. As heat sterilization treatment, for example, 115 to 135
The retort sterilization process is performed under the condition of 1 to 60 minutes at ℃. In the case of the retort sterilization treatment, the pasta is significantly softened, and the present invention is particularly effective in this case.

〔The invention's effect〕

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a retort food product containing pasta and a food product containing pasta, which does not become smoky and has a small deterioration in taste and texture even after sterilization by retort and storage.

 Next, the present invention will be described with reference to examples.

〔Example〕

Example 1 100 parts by weight of durum flour, 2 parts by weight of egg white and 1 part by weight of gellan gum were added with 27 parts by weight of water (the ratio of each raw material to the raw material was 76.9% durum flour and 1.5% egg white, respectively).
(Heat coagulation protein about 1.2%), gellan gum 0.8%, water 2
0.8%) and mixed for about 15 minutes with a mixer, and then rolled with a rolling roll to form a 1.0 mm thick noodle strip, which was cut into a plate of 60 × 80 mm to obtain a plate-shaped noodle. The plate noodles have a water content of about 32.
%Met.

The plate-shaped noodles thus obtained are placed on a conveyor and the plate-shaped noodles are heated to a temperature.
A hot air of 80 ° C. was applied, and a drying treatment was performed for 2 hours under the condition of a relative humidity of 80%. The water content of the plate noodles after the above drying treatment was about 10% by weight.

Two pieces of plate noodles obtained by the above method and 200 parts by weight of a white sauce obtained by a conventional method were filled in a heat-resistant container from the bottom in the order of sauce, plate noodles, sauce, plate noodles, sauce. The container opening was sealed. The container was placed in a retort kettle and heat-sterilized at 120 ° C. for 30 minutes to obtain a retort-sterilized food (Lasagna).

The food thus obtained was stored at room temperature for about 6 months, then the opening of the container was opened, and the food was cooked for about 5 minutes in an oven toaster. When I took out the food from the oven toaster and ate it, the noodles contained in the food were chewy,
It had an original elasticity and a good taste.

Example 2 Noodle bands obtained in the same manner as in Example 1 except that 1 part by weight of gellan gum was replaced with 10 parts by weight of potato starch (the ratio of each raw material in the raw material was 72% durum flour and 1.4% egg white).
(Heat coagulation protein about 1.1%), potato starch 7.2%, water 19.4
%) And extruded with an extruder and cut to 25
A noodle band having a length of about cm was used. The water content of this noodle band is about 31
% By weight.

The obtained noodle strings are placed on a conveyor and the temperature of the noodle strings is 80 ° C.
Was heat-sealed and dried at a relative humidity of 80% for 2 hours. The water content of the noodles after the above drying treatment was about 10% by weight.

A heat-resistant container was filled with 70 parts by weight of the noodle strings obtained by the above method and reconstituted with hot water, and 200 parts by weight of potage soup obtained by a conventional method, and the opening of the container was sealed. The container was placed in a retort kettle and heat-sterilized at 120 ° C. for 30 minutes to obtain a retort-sterilized food (soup spaghetti).

The food thus obtained was stored at room temperature for about 6 months, then taken out of the container and heated in a microwave oven for eating. The noodles contained in the food had a chewy texture and had an original texture. Had.

Example 3 A plate-like noodle (lasagna) was obtained in the same manner as in Example 1 except that 1 part by weight of gellan gum was replaced with 0.5 part by weight of gellan gum and 7.5 parts by weight of potato starch. In this case, the proportion of each raw material in the raw material is 73% durum flour, 1.4% egg white (1.1% thermocoagulable protein), 0.4% gellan gum.
%, Potato starch 5.5%, and water 19.7%.

Using this plate-shaped noodle, a retort food was obtained in the same manner as in Example 1, and when this was eaten, the noodles contained in the food had a crunchy texture, had an original texture with elasticity, and had a good taste. Was also good.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Kenichi Mogi 1-5-7 Mikitei Sakae, Higashi-Osaka City, Osaka Prefecture House Food Industry Co., Ltd. (56) Reference JP-A-59-66855 (JP, A) Kai 55-64773 (JP, A)

Claims (1)

[Claims] 1. Wheat flour 45 to 83% by weight, thermocoagulable protein 0.3
-4% by weight, gums 0.1-2% by weight and / or starch 5-2
A pasta dough is prepared from a raw material containing 0% by weight and 13 to 25% of water, and the pasta dough is molded at a temperature of 75 to 95.
C., relative humidity of 30 to 90%, to produce pasta by drying, the pasta alone or in combination with other foods, sealed in a heat-resistant container, characterized by retort sterilization, A method for producing a retort food containing pasta or a food containing pasta.