JPS62257354A - Production of hydrated pasta product containing liquid phase - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is suitable for preparing preheated, shelf stable, e.g. spaghetti with meat sauce, spaghetti with meatballs, beef or dill ravioli in sauce (
It relates to the production of products containing pasta, such as ``Ravioli'', ``Neroni'', ``Ravioli'', etc. More particularly, the present invention relates to the production of products containing novel hydrated pasta, which can be heat treated to a relatively mild texture to improve the texture, taste, color or appearance of the pasta, or other properties of the product. Make the product commercially sterile without adversely affecting the ingredients.

As used herein, "commercially sterile" means (2) ordinary non-sterile
0 means that there are no microorganisms that can grow and spoil the food under cold storage conditions, and no pathogenic microorganisms that can grow on the food.

Common pasta products such as macaroni, spaghetti, noodles etc. are basically made with one or more types of semolina,
Consists of a dough made from flour or wheat flour and water, which is formed under pressure into various sizes and shapes;
A hard product is obtained by drying to a moisture content of 12% or less. At such moisture levels, the product will not support the growth of mold, yeast, or other modified microorganisms, and therefore, if kept dry, the product can be stored without refrigeration for a long time. The dried pasta product is rehydrated and prepared for consumption by heating in boiling water for about 8 to 15 minutes to soften the pasta and provide the desired firm, slightly chewy texture. To facilitate the use of pasta by home consumers, many pasta products are preheated and supplied in canned form with tomato sauces, meat sauces, gravies, meatpoles, etc. Canned products containing such pasta are typically made by blanching dried pasta in boiling water to hydrate and soften; hydrated pasta contains approximately 70-75% water by weight, and pre-heated pasta is Fill the can with sauce, meat, etc., seal the can,
Contains one culm to sterilize sealed cans under one temperature condition for a period of time sufficient to provide a commercially sterile product. Because pasta, when hydrated, has a moisture content that supports the growth of modified microorganisms, canned products containing pasta must be subjected to relatively severe heat treatment conditions to produce commercially sterile products. For example, 300×407 cans of canned spaghetti are typically heat treated at 115° C. for 55 minutes. However, canned pasta cannot be heated to such high temperatures.
Prolonged heat treatment reduces the desired firm texture of the pasta, making it soft and soggy. The taste and texture of the resulting retort pasteurized product is undesirable for many consumers and limits the acceptability of canned products, including pasta.

The present invention provides a method of manufacturing a product containing hydrated pasta, which when packaged in a hermetically sealed container rather than by retort sterilization to produce a commercially sterile product that can be stored under non-refrigerated conditions. Formulated in a manner that allows the product to be heat treated in relatively mild atmospheric conditions. Since the product is not subjected to the harsh time and temperature conditions required for sterilization, the pasta in the product is softened and retains the firm texture and appearance characteristics of freshly heated pasta products. It stays in place without becoming itchy.

Typically, the product of the invention contains three ingredients: a zuna straw pasta ingredient, a meat ingredient, and a sauce ingredient.

Each of these components is associated with microbial and sea pox tlA
(C9botnlinun) Spore growth is inhibited tl=
formulated and/or treated to have an equilibrium pH of less than 4.6. The product undergoes a hot fill-ho storage process to make it commercially sterile.
ld procedure) in boiling water or at lower temperatures.

In the manufacture of pasta ingredients, food grade acids are included in the ingredient mixture used to form the pasta dough, which is formed under pressure into the desired texture and shape. The meat component is produced by blanching ground meat particles in 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 ingredients are prepared using food grade acids and/or high acid food products. Source ingredients have a pH lower than 4.6
The product must be formulated to have a viscosity that, when filled into a container, completely surrounds the other ingredients of the product.

In manufacturing the products of this invention, the ingredients must be at least about 85°C.
temperature, while at such elevated temperature it is filled into suitable containers such as glass jars, cans, etc., and then sealed. Since each ingredient has a pH lower than 4.6, sealed product containers can be prepared using relatively mild methods such as heating the sealed container in hot water or steam at approximately 88°C for 13 minutes to make the product commercially sterile. Requires only proper heat treatment.

The heat reduction treatment required to achieve commercial sterility results in substantially less loss of texture of the pasta ingredients than is typically found in retort pasteurized canned pasta products. The texture and appearance of the wood-based pasta ingredients closely resembles that of freshly prepared cooked pasta.

As mentioned above, each component of the product of the invention has an equilibrium pt-1 of less than 4.6; sea urchin is formulated and/or treated. The acidified ground meat component of the product is preferably a food grade acid in dry form mixed with a flour component and water to form a dough, with or without one or more additives. , spaghetti, maca 1", by molding the dough under pressure into various sizes and shapes, such as noodles, etc. The 1-grain flour component may be one or more depending on the type of pasta product desired. It is more than t'E linau, durum flour, cereal flour or wheat flour. In general, senpai and de'mu flour are preferred for extruded pasta such as spaghetti, macaroni etc. is preferred for noodle-like sea pasta. The flour component is typically present in an amount of 70-95% of the dry mix, with a dry mix amount of 80-80%.Wheat gluten typically comprises about 2-2% of the dry mix amount.
It is included in the dry ingredient mix to increase the protein content of the pasta at a level of 0%, thereby increasing its strength and firmness. Amounts of 5-10% are preferred. Dried egg whites, dried eggs and dry levels are included in dry mixes. Dried eggs and dried egg yolks are commonly used in the production of noodles, while dried egg whites are commonly used in HYM of extruded pasta. Additionally, if desired, monoglyrelide phosphate can also be included in the ingredient mix, especially in the production of extruded pasta, to improve consistency, reduce stickiness, and minimize water uptake by the pasta from the sauce ingredients. can do. When used, stearic acid monoglyceride is preferably present in an amount of 0.5 to 5% by weight of the dry ingredient mix. It should be understood that wheat gluten, egg and stearic acid monoglyceride are optional ingredients in the dry mix and are not essential to the production of the pasta ingredient.

Sufficient food grade edible acid is included in the ingredient mix to provide the formed pasta with a pH below 4.6, preferably between 4.0 and 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 be at the desired +1H level and should not impart a flavor to the pasta that is incompatible with the other ingredients of the product. Malic acid and citric acid have been found to be particularly well suited for use in acidifying pasta ingredients.

The pasta ingredients are made by mixing dry ingredients, typically flour ingredients, dehydrated egg ingredients, wheat gluten, and food grade acids with or without stearic acid monoglyceride, and adding enough water to form a suitable dough. Formed by adding. Generally, water is added to the dry mix in an amount to produce a dough containing about 25-38% moisture. The resulting dough is kneaded according to customary procedures and shaped under pressure to form a pasta component having the desired size and shape.

For example, in the production of acidified spaghetti, the dry ingredients are mixed, formed into a dough containing 30-32% moisture, kneaded, and extruded through a die of a conventional continuous auger extruder with a diameter of approximately 0.06-0. .11 inch continuous string extrusion. The extrudates having a moisture content of about 30-32% can either be cut to the desired length and used directly in the production of the products of the invention, or they can be initially dried by customary methods to a moisture content of about 12% and then used to produce the products. It can be cut to the desired length for subsequent use in manufacturing. Similarly, in the production of ravioli, an acidified dough with a moisture content of 30-36% is produced by mixing the dry ingredients and water, and the dough is produced in a standard macaroni press with a moisture content of about 0.10-0.
Formed into 20 inch thick sheets. The dough sheet is then run through a conventional ravioli machine with the acidified ravioli meat filling prepared as described below and formed into individual meat-filled ravioli pieces.

The acidified meat component can be added to the product of the invention as a meat filling in ravioli in trapezoidal shapes, such as shaped meatballs, and/or as an adjunct to the sauce component. Generally, the cooked meat pieces are ground through a 1/8 to 1/4 inch grid, and the ground meat particles are placed in a hot aqueous solution having a pH of about 3.5 or less, typically below 4.6. Preferably, the acidified meat ingredient is produced by blanching for a period sufficient to reduce the meat content to 4.3 to 4.4. - Any food grade acid can be used to prepare the acid solution. The time required to reduce the pH of the meat to the desired level varies depending on the size of the meat particles, the IIH of the acid solution, and the temperature of the acid solution.

Acidified ground beef is typically used as a meat filling for ravioli and/or as an ingredient in sauces as detailed below. In the production of beef ravioli,
Acidified ground beef is mixed with other ingredients like cheese, crackers, bread pieces, seasonings, spices and water;
Provide an acidified meat filling having a pt-+ of 4.6 or less, which is run through a conventional ravioli machine with acidified sheet dough to produce about 60-70% pasta and 30-4% by weight.
Formed into individual meat-filled ravioli pieces containing 0% meat filling by weight. Preferably, the ravioli pieces have a diameter of no higher than about 4.4.

The meat component is in the meat emulsion at a temperature above room temperature, but about 66°C.
The following can also be acidified by adding an encapsulated acid, which is an edible acid coated with edible fat, generally having 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 the form of relatively large pieces of another identity, such as meatballs, sausages, etc. According to this method, 13
Encapsulating acids such as malic acid coated with a fat with a melting point below 5°, fillers such as meat, cracker flour or bread crumbs, and binders such as soy protein concentrate are added to the emulsion at approximately 0.75 to 2. .5% level to the meat emulsion and the emulsion is heated to about 57-66°C for 90 minutes. The meat emulsion is then formed into the desired shape, such as a meatball, and heated for about 10 minutes to solidify the emulsion and liberate the remainder of the acid into the meat emulsion having a final pH below 4.5.

The nature of the sauce ingredients depends on the type of desired product and the condiments contained therein; spices, such as oregano, parsley, mebokki; flavoring agents, such as garlic, cilantro, onion; spices, such as vegetable oil; salt, etc. It may also contain ingredients. Of course, the ingredients and amounts used will be determined by the desired taste for the sauce ingredients. The important characteristics of a sauce ingredient are that it has an I'11 of less than 4.6, has 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 has an I'11 of less than 4.6. It has a viscosity that surrounds the ingredients.

The desired acidity can be provided to the sauce component by including therein any of the food grade acids disclosed above and/or an acidic food product such as tomato paste or tomato sauce. Tomato products are compatible with many pasta products in taste and
．． 6J: It is generally preferred to use tomato sauce or paste as an acidic food product in the sauce ingredient product, with or without the addition of additional food grade acids, since it has both a low pH and a low pH. Other ingredients of the sauce are determined by the desired taste and include corn syrup, vegetable oil, seasonings and spices with sufficient moisture to provide the desired consistency to the sauce.

According to one aspect of the invention, the acidified whitening component is included in the sauce. For example, less than 4.6, preferably 4.3 to
Acidified Meat with a FIH of 4.4] - The sauce is made by blanching the ground meat particles into a hot acid solution having a pH of about 3.5 or less, and then adding the remaining ingredients of the sauce to the hot acid solution. Then, form and produce meat sauce.

The acidified ground meat and meat components are combined with the acidic sauce in a suitable container such that the sauce surrounds the pasta and meat components within the container. The method used to fill the container with the ingredients can vary, but each ingredient should be at a temperature of about 85° C. or higher when filled into the container.

The pasta ingredients filled into the containers can be freshly made, never-dried pasta, or can be pre-made and then dried or frozen for storage and subsequent use. If pre-made, the pasta may be prepared by first heating it in boiling water for 2-10 minutes and then heating it in a steam plancher at a temperature of 88°C or higher for about 5-15 minutes just before filling into containers. The hydrated rice is heated, preferably in two steps.

Each ingredient having a p 11 lower than 4.6 and at a temperature of 85°C or above is filled into a suitable container such as a can, glass jar, etc., such that the pasta and meat ingredients are surrounded by the sauce; The filled container is then sealed and heat treated to render the product commercially sterile. According to the invention,
The container was heat treated under atmospheric conditions, which was 93°C and 10°C.
Provides a bactericidal value corresponding to minutes. For example, a commercially sterile product is =17=88 when the ingredients are filled into containers at a temperature of 85-88°C.
It is produced by treating a sealed container with hot water or steam at 0.degree. C. for 13 minutes. Once the heat treatment is complete, the container is rapidly cooled to a temperature of about 43° C. or less to preserve the texture of the product.

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

The legal examples are provided for illustrative purposes only and do not limit the invention.

In these examples and in the specification, proportions and percentages are expressed in parts by weight, unless otherwise specified.

A spaghetti product with meat sauce is produced according to the invention by the following method.

Pasta ingredients are ingredients manufactured by dry mixing.
Weight% durum flour
82.4 Dehydrated egg white
8.0 wheat gluten 7.4 apple l
1.1 Stearic acid monoglyceride 1.1 Dry mix is customary continuous maca [1
Transfer to nibbles and add water while mixing to approx.
To form a dough having a moisture content of 3%, the dough is kneaded, vacuum is applied to remove occluded air bubbles, and extruded through an extrusion jll with a 0.072 inch diameter opening to form a continuous strand of spaghetti. The thus formed spaghetti smiland was dried at 32°C for about 48 hours to reduce the moisture content to about 12% and to a length of about 10-12%.
Cut into inch pieces.

The strained and formed acidified spaghetti has approximately 4.3 +)H
has.

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

Belly-1 @ hanging% water 5
4.9 Beef 19.2 Toma 1-
paste, 31% 17.5]-nshiprap
4.6 Cottonseed oil 1.
1 salt
0.9 liters of citric acid O, 2 Fray Pies, spices 1.6 The meat is ground twice through a 1/4-inch grid and then added to a boiling solution of citric acid and water with a pH below 3.5. do. The resulting meat slurry is heated to boiling for 1 minute. The remaining sauce ingredients are then added to the heat acidified meat slurry. The resulting 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, dried spaghetti is heated in boiling water for 5 minutes to hydrate and heat the spaghetti, after which the spaghetti is rinsed, the water is removed and heated in a steam plancher at a temperature above 91°C for 5 minutes. , heat the spaghetti to a temperature of at least 85°C. The spaghetti at a temperature of at least 85 degrees Celsius is filled into a 16' Ance glass jar, and the sauce is enough to provide a ratio of about 16 parts of spaghetti to 100 parts of meat sauce to Mee 1, which is at a temperature of at least 85 degrees Celsius. Add to a wide-mouthed jar in an amount so that the meat sauce completely covers the spaghetti.

Then the filling wide-mouth lυ is sealed, inverted and at least 88 cm
Heat in hot water or steam for 13 minutes at a temperature of °C. The jar is then cooled to 43° C. or below by cooling in water.

The product produced is commercially sterile and the product is! I! Approximately 4.47.2/after 1 hour of approximately 4.45 lumps average 1)
It has l-1. The spaghetti has a firm, freshly cooked texture and appearance.

A meat ravioli product with meat sauce is produced according to the invention by the following method: The pasta ingredient is produced using the following dry ingredients:
Minutes Weight% Durum Flour 91.2 Wheat Gluten
5.0 Egg white solids 3.
0 malic acid 0.8 dry ingredients 1
Mix with a paddle mixer for 0 minutes and add water at an amount of about 36 parts by weight of water per 100 parts by weight of dry ingredients to form a dough having an all of about 4.3. Doe is a normal sheeter
Form into a sheet approximately 0.16 inches thick on a kneader and form the pasta sheet into a roll.

The acidic white filling for ravioli is formed using the following ingredients; Ingredients Weight %
Heated meat dice 38.8 whole eggs
19.4 Wednesday
20.5 Kratz force - small piece
10.7 Cheese 6.8 Salt
1.2 Malic acid 0.9 Flavoring agents, spices 1.7 Cooked meat dice through a 1/8 inch grid. Add about 1 ounce of the prescribed water to this
/4 malic acid solution is added, and the resulting meat slurry is approximately 10
Minute mixing zuru. The eggs and remaining filling ingredients are then mixed into the meat slurry to provide an acidified meat slurry having an IIH of about 4.35. The roll of sheeted dough and the acid white filling were passed through a conventional ravioli machine to approximately 38% by weight.
Form into approximately 1 inch ravioli pieces containing meat filling.

An acidified meat sauce having a pH of about 4.3 was formulated to have a meat content of about 7-8% and the recipe used in Example 1 except that the meat sauce was heated to a temperature of at least 91°C. and manufactured according to the method.

In the production of the product, the ravioli pieces are blanched in boiling water for a few minutes and heated in a steam plancher for at least 5 minutes at a temperature of 88°C, so that the ravioli pieces are at least 88°C
Return to 5℃. Both the maggot pieces and the meat sauce are at a temperature of 85°C or higher, to provide a ratio of about 30 parts of ravioli for every 1 to 70 parts of sauce] - in a glass wide-mouthed container/V. 1 - The sauce completely covers and surrounds the ravioli pieces. The filled jars are then honeymooned, inverted and heated in hot water or steam for 13 minutes at a temperature of at least 88°C.

The jar is then cooled to 43° C. or below by chilling in water.

The ravioli product thus produced is commercially sterile and
It has a mass average pH of about 4.45 immediately after manufacture and 24 hours after manufacture. The pasta portion of the product has a desirable firm texture.

Although the present invention is specifically described and illustrated with respect to three-component products: acidified ground meat, 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 ground meat and an acidified liquid phase such as a sauce, gravy, dressing, etc. Such products include cheese fillings with acidified cheese sauces, for example, for various pastas such as ravioli, mani cozi, cannelloni, etc.

Claims (9)

[Claims] (1) In a method of manufacturing a product comprising commercially sterile, hydrated pasta comprising a pasta component having a firm texture and a liquid sauce component, comprising: - the group consisting of semolina, durum flour, cereal flour, wheat flour and mixtures thereof; a flour material selected from the group consisting of, sufficient edible acid to provide a pasta dough with a pH below 4.6, 2 to 20% by weight of gluten, 3 to 25% by weight selected from the group consisting of whole eggs, egg whites and egg yolks. forming an acidified pasta dough by mixing the egg material, 0-5% stearic acid monoglyceride, and enough water to provide an acidified dough having a moisture content of 25-38%; - the acidified dough under pressure; - forming a pasta ingredient selected from the group consisting of spaghetti, macaroni, noodles and sheets, - producing a liquid sauce ingredient having a pH of not more than 4.6, - heating the pasta ingredient and the sauce ingredient to a temperature of at least 85°C. the ingredients are brought together in a container at a temperature of at least 85°C, so that the sauce ingredient surrounds the pasta ingredient, - the container is sealed, and - the sealed container is heat treated under atmospheric conditions to a temperature of about 90°C. 10
A method as described above, characterized in that it provides a sterilizing value equal to 10 minutes, thereby making the contents of the container commercially sterile without adversely affecting the taste, texture or appearance of the pasta. (2) The sauce component is prepared by blanching the ground 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 adding flavor to the hot acid solution containing the acidified meat particles. 2. The method of claim 1, comprising acidified meat prepared by adding imparting agents and spices, thereby providing a sauce comprising meat having a pH of 4.6 or less. (3) Acidified pasta dough is formed into a sheet under pressure, which is combined with acidified ground meat having a pH of less than 4.6 to form ravioli pieces having a pH of less than 4.6. The method described in item 1. (4) contacting an aqueous edible acid solution having a pH of 3.5 or less with the ground cooked meat and mixing for a sufficient time to reduce the pH of the meat particles to 4.6 or less, thereby acidifying the meat; 3. The method of claim 2, wherein the method provides: (5) Acidified pasta dough is extruded through an extrusion die,
．． 2. The method of claim 1, wherein spaghetti strands are formed having a pH below 6 and dried to a moisture content of about 12%. (6) Acidified dry spaghetti is heated in enough hot water to rehydrate and heat the spaghetti, and the rehydrated spaghetti is heated to at least 80% water before combining with the sauce ingredients.
6. The method of claim 5, wherein the method is heated to a temperature of .degree. 7. The method of claim 1, wherein the acidified meat ingredient having a pH of 4.6 or less is combined with the acidified pasta and sauce ingredients in a container. (8) The acidified meat component is in the form of a meatball, which is a meat emulsion containing a edible acid encapsulated in edible fat having a melting point of about room temperature to 66°C.
2.5% by weight, heating the emulsion to a temperature above the melting point of this edible fat, forming the meat emulsion into meatballs, heating the emulsion at a temperature and time sufficient to solidify the emulsion, and all 8. A method according to claim 7, wherein the acid is liberated into an emulsion. (9) Edible acids and high acid foods are included in the sauce phase; 4.
2. The method of claim 1, wherein the source has a pH of 6 or less.