JPS60180553A - Preparation of boiled pasta sciutta - Google Patents

Abstract

PURPOSE:To prepare efficiently boiled pasta sciutta having improved unfastening properties, by adding a necessary amount of water and an addition agent to dried pasta sciutta, packing them in a sealed state, heating and pressurizing them, beating and pressing them rapidly. CONSTITUTION:Dried pasta sciutta (e.g., spaghetti, macaroni, etc.) is blended with a surface active agent (e.g., sugar ester, etc.), an edible oil, and a necessary amount of water, packed in a sealed state, heated and pressurized at 100-140 deg.C by the use of a rotary retort device. The treated boiled pasta sciutta is beaten and pressed as rapidly as possible by a beating and pressing device. By this method, since cooling and sterilization are carried out simultaneously by one process, cooling energy can be eliminated, waste water treatment is not required because waste water by boiling is not produced, so yield of boiled pasta sciutta is improved. Boiled pasta sciutta having improved shelf stability without exerting bad influence on the human body due to sterilization only by heating without using a chemical and improved unfastening properties can be prepared.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing boiled pasta, and more specifically,
Dried Pasta 1 B This invention relates to a method for producing boiled pasta by adding the required amount of water and additives, sealing the package, and subjecting it to heating and pressure treatment.

[Prior art]

Pastas such as spaghetti and macaroni are generally sold in a dried state, and consumers typically boil them and then season them with various flavors before eating them. On the other hand, sealed packaged boiled pastas, ie, instant pastas, are also commercially available so that they can be eaten immediately by simply heating them. In order to prevent such boiled pasta from deteriorating or spoiling during the distribution process, a sterilization aid is added and heat sterilized. However, it is desirable to avoid the use of additives in consideration of safety to the human body and their effects on taste and texture. On the other hand, when boiled pasta is sterilized at high temperature and pressure, there is a drawback that overcooking occurs due to the double heating process, which significantly impairs the taste of the boiled pasta.

In order to improve these drawbacks of the conventional method, the present inventors first sealed and packaged dried noodles, including pasta, together with a surfactant, edible oil, and the necessary amount of water.
We have developed a method for boiling and sterilizing dried noodles in one step by heating and pressurizing them at ~140°C (Japanese Patent Laid-Open No. 56-1
60951). According to this method, boiling and sterilization are performed in one step, which saves processing energy, and since treated water is not required, there is no need for wastewater treatment, and there is no risk of overcooking due to double heating. Without,
Therefore, it has an excellent texture and can be stored for a long time, which is an extremely excellent effect. however,
Even when produced using this method, the noodles were not completely good.

[Purpose of the invention]

Therefore, the object of the present invention is to
Without impairing the excellent effects of the invention described in Publication No. 51,
To provide a method for producing boiled pasta with excellent peeling properties.

[Structure of the invention]

The present inventors have discovered that the above object can be achieved by pressing boiled pasta produced by the method described in JP-A-56-160951 as soon as possible, and have completed the present invention. reached.

That is, in the present invention, dried pasta is sealed and packaged together with a surfactant, oil and fat, and a necessary amount of water, and heated to 100°C to 14°C.
This is a method for producing boiled pasta, which is characterized by heating and pressurizing at 0° C. and then pressing as soon as possible.

The present invention will be explained in more detail below.

In the present invention, pastas include spaghetti, vermicelli, cappellini, macaroni, twist, shell,
Wheel, penne, elbow, ricin, sterine, alphabet, annery, nest, matasse, ravioli,
This includes tritellini, lasagna, noodles, etc.

In the present invention, dry pasta is mixed with the required amount of water, that is,
Add an amount of water approximately equivalent to the weight increase of the produced boiled pasta (difference between the weight of the boiled pasta and the weight of the raw dry pasta), and add o, ii, to the weight of this water. The product is sealed and packaged together with 0.0% by weight of a surfactant and 0.1 to 3.0% by weight of oil and fat, and subjected to heating and pressure treatment at 100°C to 140°C.

As the surfactant, sugar ester, lecithin, sorbitan fatty acid ester (span), monoglycide, etc. can be used alone or in combination of two or more. In particular, when lecithin and sugar ester are used in combination, the peeling property is particularly significantly improved. In addition, various surfactants that do not decompose in the high-temperature pressure treatment step of the present invention and are suitable for food additives can also be used as appropriate. Moreover, the fats and oils used in the present invention are preferably ordinary edible oils, particularly vegetable oils. The present invention requires addition of a surfactant and an oil or fat as an essential component. However, some commercially available surfactants, especially natural surfactants such as lecithin, contain large amounts of fats and oils in addition to pure surfactants. in this way,
It goes without saying that if a low-purity surfactant containing oil or fat is used from the beginning, there is no need to separately add oil or fat.

If the amount of surfactant and oil is less than the above-mentioned lower limit, separation will be poor, and if it is more than the above-mentioned upper limit, the flavor of the boiled pasta will be bad.

In the present invention, when the amount of water required to achieve the moisture content of normal boiled pasta, a surfactant, and oil are added and heat-pressured, the texture tends to become slightly hard. In order to obtain normal softness, it is better to increase the amount of water added. For example, if water is added to increase the yield by 20 to 40%, the desired hardness can be obtained. Even if the amount of water added is increased in this way, the taste will not be impaired, but rather will be improved.

As for the heating and pressure treatment conditions, high temperature short-time sterilization is preferable because it causes less browning and quality deterioration and has a longer shelf life.

The best results are obtained at 120°C for 4 minutes to about 10°C. In the case of high-temperature, short-time sterilization (high retort/ultra retort), it is desirable to take measures to prevent charring, such as rapid cooling using a hot water displacement method. It is particularly preferable to use a rotary retort device for retorting pasta. The rotation allows the temperature of the pasta to rise quickly, allowing it to be sterilized in a short period of time.

Spaghetti in particular creates waves due to rotation, which improves the ability to separate. The waves of the noodles created by the rotating retort have the effect of reducing the adhesion surface between the noodles, which improves the loosening of the noodles. The size of the bag is important for waving, and the thickness of the finished product should be 10 to 24 mm, preferably 1.
Decide on the inside of the bag so that it is 6 to 18 mm. The bag length is 1.08 to 1.20 times the spaghetti length, preferably 1.10 times, for best waving.

The present invention thus provides -C? The present invention is characterized in that the packaged boiled pasta is subjected to pressure treatment as soon as possible after being taken out of the pot. It is preferable to carry out the pressing treatment immediately after the heating and pressing treatment, or at least before the temperature of the boiled pasta has cooled down to room temperature.

That is, the pressure treatment temperature may be in the range of product temperature at the time of taking out of the kettle to room temperature, preferably in the range of 40°C to 70°C. As time passes after taking the pot out, the temperature of the pasta will drop and the pasta will become hard. At the same time, aging progresses and the noodles become brittle, and the noodles tend to break under pressure, which is undesirable. The striking force can be applied in various ways. For example, the product can be placed on a conveyor, a striking rod is provided above the conveyor perpendicular to the direction of travel of the conveyor, and the product can be pressed by vibrating it up and down. You may use one stick or two or more sticks. In order to prevent noodles from breaking due to friction between the batting bar and the conveyor surface during the beating process, it is particularly desirable to use a roller that can freely rotate as the batting bar. The diameter of such a roller is 30 mm to 60 m in order to reduce car breakage and obtain an excellent impact effect.
It is preferable to set it to about m. When the roller and roller diameters become smaller, noodles tend to break, and when they become larger, the friction caused by the rollers increases, and noodles also tend to break. The impact treatment effect varies widely depending on the impact gap. Therefore, it is necessary to adjust the pressing gap depending on the apparent thickness of the product after it is taken out of the kettle. The appropriate size of the pressing gap, that is, the gap between the product placement surface and the lowest point of the hitting rod, is 33 to 40% of the apparent thickness of the product.

If the gap is smaller than this, noodles break easily, and if it is larger than this, the pressing effect is not sufficient. Therefore, for example, if the apparent thickness of the product is 16 to 18 mm
When pressing a product, the pressing gap is 5.3 to 7.
Approximately 2 mm is appropriate.

In addition, if you repeatedly press the same area, it is easy to break the noodles, so if you use two or more rollers, adjust the product feed speed and the number of vertical vibrations of the pressure roller to ensure that the rollers are It is desirable to avoid applying pressure to the same part of the product.

When using a conveyor-type pressing device, it is desirable that the product placement surface be roughened to prevent the product from shifting or falling.

An example of a pressure device that can be used in the pressure treatment of the present invention is a device as shown in the attached drawings, which is an improved version of the device described in Japanese Patent Application Laid-Open No. 56-131140.

The drawings will be explained below. This pressing device is composed of a belt type conveyor 20 and a pressing means 30. The pressing means 30 includes a swinging lever 32 pivotally supported on a shaft 31, and a plurality of upper rollers 33b attached by adjustment screws 33a, 34a, 35a so that the position with respect to the lever 32 can be adjusted. , 34b, 35b, a connecting rod 37 whose one end is eccentrically supported by the drive roller 36 and whose other end is pivotally supported by the lever 32, and the conveyor belt 21.
A plurality of lower rollers 33c, 3 attached to the lower side of
4c and 35c. Drive roller 36
When the lever 32 is rotated, the lever 32 swings around the shaft 31, and the upper side of the product IO sent in the direction of the arrow M by the conveyor belt 21 is moved to the upper rollers 33b, 34b, 3'.
5b hits. At this time, each upper roller 33b134
b, the lowest point of 35b and the lower roller 33c134c, 3
Each adjusting screw 33 a% 3
4. Adjust the position of upper rollers 33b, 34b, 35b with respect to lever 32 by 35a. Further, the rotation speed of the drive roller 36 is adjusted to the feed speed of the conveyor belt 21 so as to avoid repeatedly pressing the same part of the product. Each upper roller 33b, 34b, 3
5b and each lower roller 33c, 34c, 3.5c,
The diameters are made equal, and the upper rollers 33b, 34b, 35b
are at the lowest point, their axes are aligned with the lower roller 3
It is desirable to arrange them so that they are on the same vertical plane as the axes of 3c, 34c, and 35c.

〔Effect of the invention〕

According to the method of the present invention, as described above, cooking and sterilization are performed simultaneously in one process, so energy for cooking can be omitted, and since no boiling water is involved, there is no need for wastewater treatment, and water can be saved at the same time. Yes, there is extremely little elution of pasta, and the amount of water added can be increased, so the yield of boiled pasta is significantly improved.Moreover, it is sterilized by heating only, without using any chemicals. This boiled pasta has no risk of deterioration in taste or unfavorable effects on the human body caused by the use of conventional chemicals, has an extremely long shelf life, and has significantly improved unraveling properties compared to conventional products. can produce similar products.

〔Example〕

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example 1 A liquid containing 0.5 g of lecithin, 0.1 g of sugar ester, 2.5 g of vegetable oil, and 127 g of water was added to 70 g of dry spaghetti, sealed and packaged in a rotary retort device (rotation speed 3).
A heating and pressure treatment was performed at 120° C. for 10 minutes at Or, p, m, ).

The boiled spaghetti thus treated was subjected to pressure treatment using a pressure device as shown in the attached drawings.

The hitting pressure conditions are as follows.

Conveyor speed 6.8m/min Pressure roller diameter 48mm Number of pressure rollers 3 Pressure roller spacing (center-to-center) 120mm Pressure gap 7
mm Number of times of pressure: 170 times/min Table 1 shows the relationship between the product temperature during the pressure treatment and the peeling effect. The peeling effect indicates the time required for the product to completely loosen after being opened 24 hours after manufacture, placed on a hot plate heated to 200°C, and loosened with chopsticks.

Table 1 Example 2゜70g of dried spageka, 0.8g of lecithin, 130g of water
Add a liquid containing
Heat and pressure treatment was performed at 0° C. for 10 minutes.

Immediately after the boiled spaghetti was used, it was pressed by changing the diameter of the roller and the pressing gap. Other hitting conditions are as in Example 1. was set in the same way.

The results are shown in Table 2.

Table 2 Example 3゜Example 1 except that the number of times of impact was changed as shown in Table 3 and the impact was applied immediately after double use. repeated the same operation. The results are shown in Table 3.

Table 3

[Brief explanation of the drawing]

The accompanying drawings schematically show a pressing device suitable for carrying out the method of the present invention. 10. Packaged pasta products, 21. Conveyor belts,
3 (axis, 32 swing lever, 33a, 34a, 35a
Adjustment screw, 3'3b, 34b, 35b Upper roller, 33c, 3
4c, 35c lower roller, 36 drive roller, 37
connecting rod.

Claims (2)

[Claims] (1) Dried pasta is sealed and packaged together with a surfactant, edible oil and the required amount of water, heated and pressured at 100°C to 140°C, and then pressed as soon as possible. A method for producing boiled pasta. (2) The method according to claim 1, wherein the impact pressure is performed using a roller. (3) The method according to claim 1, wherein the surfactants are lecithin and sugar ester.