JPS63123350A - Preparation of cooked pastas - Google Patents

Abstract

PURPOSE:To prepare the titled pasta for microwave oven, free from disagreeable taste and smell and preservable over a long period without using an antiseptic additive, by boiling a pasta to a specific yield, smearing the pasta with edible oil and fat, heating the packaged pasta with steam and sealing the product. CONSTITUTION:Pasta is boiled to attain a yield of 240-300wt%, smeared with an edible oil and fat, heated with steam in a package having an opening to allow the passage of air and sealed in aseptic state to obtain the objective pasta.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing cooked pasta that has a long shelf life and can be easily eaten by heating it in a microwave oven or a frying pan. .

[Conventional technology]

Japanese Patent Publication No. 13899/1989 discloses the following food sterilization method. In other words, according to the claims of the same publication, [in a method for sterilizing cooked foods such as prepared dishes and boxed lunches that need to be preserved without impairing their taste and texture, A plastic film sheet with holes large enough to place foods and allow air to flow through them without resistance;
A tray or the like is used, which is covered with a covering material such as a plastic bag, then subjected to heat sterilization treatment using steam from a non-pressurized steamer, and then cooled under aseptic conditions to seal the holes. A method of sterilizing food for packaging. ”
It is.

The present invention applies the above-mentioned sterilization method to pasta, and further improves it in view of the characteristics specific to pasta.

[Problem that the invention seeks to solve]

In conventional methods of preserving boiled noodles that use additives such as hydrogen peroxide, organic acids, and alcohol, as the amount of additives increases, the flavor and color tone deteriorate in order of boiling per ITI, and the texture loses its elasticity at all. was lacking.

In addition, packaged boiled noodles, in which fresh noodles, dried noodles, semi-boiled noodles, etc. are sealed together with water, oil, fat, and emulsifier and then retorted under high temperature and pressure, can be stored for a long time, but the noodle strands tend to stick to each other. It was not possible to immediately heat it up in the microwave and eat it.

Furthermore, Example 1 of JP-A No. 56-160953 discloses that boiled noodles that have been boiled according to a conventional method are packed in a perforated bag.
It discloses a method of heating and sterilizing in a steam pot for 30 minutes, cooling in direct air, introducing carbon dioxide to return to normal pressure, and immediately sealing with a labeler, but using an inert gas such as carbon dioxide After the bag was returned to normal pressure and sealed with a labeler, the carbon dioxide inside the bag was replaced with the air in the work environment, which caused decomposition due to bacteria present in the air, making long-term storage difficult. .

The present inventor has completed the present invention as a result of intensive research to solve these problems.

Therefore, the object of the present invention is to provide a method of cooking that prevents noodles from sticking to each other during storage, has excellent flavor and texture after storage, and that can be easily eaten by simply heating them in a microwave or frying pan. An object of the present invention is to provide a method for producing finished pasta.

[Means for solving problems]

The present invention involves boiling pasta to a yield of 240 to 300% by weight, coating it with edible oil and fat, and then heating it with steam in a package with an opening through which air can circulate, under aseptic conditions. This is a method for producing cooked pasta, which is characterized by sealing the cooked pasta.

(Yield after boiling) The first step of the present invention is boiling. In the present invention, “
"Yield" refers to the dry matter of pasta (usually 12-14% moisture)
It refers to the weight ratio (%) of the pasta after boiling to the weight. This yield can be adjusted by the boiling time in the boiling tank, but in industrial methods it is preferable to use a continuous or batch type boiling tank.

Generally, when serving spaghetti with a diameter L'9 mm, the yield is 220% by weight or more and less than 240% by weight (
The moisture content at this time is approximately 60 to 65%),
The boiling time varies depending on the structure of the boiling tank, the thickness of the pasta, the amount of pasta, etc., but is approximately 10 to 13 minutes. On the other hand, the present invention is characterized in that the yield of pasta is adjusted to a high value of 240 to 300% by weight (water content is about 65 to 75%). The boiling time at this time is approximately 14 to 25 minutes. When using fresh pasta, the moisture content may be similarly adjusted to about 65-75%.

If the yield is less than 240% by weight, the texture of the pasta after storage will be too hard and the quality will be poor. The reason for this is that the wheat protein in the pasta undergoes excessive thermal denaturation due to subsequent steam heating, increasing the gel strength, and the slight drying of the surface of the pasta progresses during storage, causing the surface to harden. Conceivable. Therefore, in the present invention, the yield of pasta is higher than usual and is 240% by weight or more. Conversely, if the yield exceeds 300% by weight, the pasta will be weak and lack texture.

(Addition of edible fats and oils) After boiling, the pasta is then sprinkled with edible oil.

Edible fats and oils that can be used in the present invention include soybean oil, corn oil, cottonseed oil, rapeseed oil, palm oil, sesame oil, olive oil,
These include vegetable oils such as margarine, and animal oils such as lard, head, and butter, and oils obtained by hydrogenating and fractionating these oils can also be used.

The amount added is about 0.5 to 10% by weight based on the pasta after boiling.

Conventionally, oils and fats have not been added to pasta for preservation due to the preconception that oils and fats are susceptible to spoilage.

However, the present inventor discovered that the addition of oils and fats did not cause any deterioration of the product during the storage period of about 20 to 30 days, which is required in the normal production and sales route of cooked pasta. It is a completed invention.

By sprinkling edible oil and fat in this way, it is possible to prevent the pasta from sticking together and to improve the unraveling after reheating in a frying pan or in a microwave oven. Furthermore, it is possible to prevent excessive hardening caused by steam heating in the next step, and the texture of the pasta is not impaired. Furthermore, when reheating in a microwave oven, edible fats and oils act as a heat medium, which has the effect of speeding up cooking.

(Other additives) Also, if necessary, add MSG to pasta after boiling.

It can also be lightly seasoned with salt, seasonings, protein hydrolysates, sugar, spices, organic acids, etc., and then sprinkled with edible fat.

Furthermore, in a preferred embodiment of the present invention, seasoning sauces can be added to pasta sprinkled with edible oil and fat.

Here, seasoning sauces include meat sauce, Neapolitan sauce, white sauce, vongole sauce, white sauce, brown sauce, cod roe sauce, yakisoba sauce,
It is a powder, paste, or liquid sauce, and may contain ingredients such as meat, fish and shellfish, and vegetables. These seasoning sauces can be lightly mixed with the pasta, sprinkled on top of the pasta, applied without direct contact with the pasta, or wrapped in the pasta.

(Steam heating and sealing treatment) Edible oil and other additives are added to the cooked pasta, which is then placed in a package having an opening through which air can circulate. The opening should be of a shape that allows steam to flow evenly through the package and come into contact with the pasta during steam heating, and can be sealed in an appropriate manner in the subsequent process, and can be used to package one or more pieces. You can prepare your body.

Preferred packaging is a tray container made of heat-resistant synthetic resin or a plastic bag made of a laminate of heat-resistant synthetic resin film and/or metal foil.

For example, tray containers are made by molding polypropylene into a tray shape, vacuum-forming polypropylene layers with an intermediate layer of vinylidene chloride film and upper and lower layers into a tray shape, or a mixture of valve fiber and heat-resistant synthetic resin. A tray container with an opening formed by heat molding, or a tray container without an opening and a tray container top film (
A tray container made of polyester/nylon/polypropylene with some unwelded parts can be used.

In addition, plastic bags can be made of polyester/polyethylene/polypropylene laminate materials, polyester/polypropylene, nylon/polypropylene, etc. dry laminate materials, and some of the plastic bags have unwelded parts that are not heat-sealed. Bags can be used.

These packages contain 100 to 2000 g of pasta.

Alternatively, 5 to 1000 g of seasoning sauces are added to 100 to 2000 g of pasta, and then heated with steam. Steam heating time varies depending on the weight of pasta and seasoning sauce in one package, the structure of the steamer, etc., but is approximately 10 to 90 minutes.
It takes a minute.

That is, steam such as wet steam or superheated steam is introduced into a steamer or retort pot, and heated at a temperature of 90 to 110°C for 10 to 10 minutes.
The pasta is sterilized and improved by steam heating for about 90 minutes.

After the predetermined steam heating time has passed, the inside of the steamer or retort pot is heated to high efficiency (HEPA).
ncyParticulate Air Filter
) 7 Replace with sterilized air passed through filter, cool for 5 to 20 minutes if necessary, and then pass NASA (National Aeronautics and Space Administration) standard class 100.
It is preferable to seal the ventilation hole in a bioclean room of ~100,000 (class = dust number of 0.5 μ or more in 1 ft').

〔Effect of the invention〕

The cooked pasta produced by the production method of the present invention does not use any preservative additives, and when stored refrigerated at 5°C,
It has a long shelf life of 0 days.

Furthermore, unlike conventional packaged boiled noodles, the packaging does not break due to air expansion during heat treatment, and the pasta does not come into close contact with the package, so the pasta can be easily loosened. Furthermore, cooked pasta can be reheated in a microwave for 2 to 4 minutes before eating, so fast food chains, convenience stores, etc. can omit cooking equipment.

In addition, the cooked pasta has no unusual odor and taste, and has an excellent chewy texture.

〔Example〕

The present invention will be explained in more detail with reference to Examples below.

Example 1 1 kg of dried spaghetti with a moisture content of 13.5% was boiled in boiling water for 18 minutes, and then drained to give 2.9 kg. This was sprinkled with 0.1 kg of soybean salad oil to obtain 3.0 kg of pasta. 220g of this pasta was placed in a polyester/polypropylene laminated plastic bag with an opening, heated with steam at 98°C for 35 minutes in a steamer, cooled for 5 minutes in a class 1000 clean room, and sealed with an impulse sealer. was sealed to obtain cooked pasta.

The cooked pasta was stored in a refrigerator at 5° C. for 20 days, then placed in a frying pan and heated for 2 minutes (Example 1). On the other hand, as a comparative example, conventional commercially available packaged spaghetti was placed in the same frying pan and heated for 2 minutes in Comparative Example 1.

This commercially available packaged spaghetti is made by immersing boiled spaghetti in an aqueous fumaric acid solution of pH 4, sealing it in a heat-resistant plastic bag, and heat-sterilizing it in hot water at 90° C. for 30 minutes. In Example 1, the spaghetti pieces were separated one by one, whereas in Comparative Example 1, the spaghetti pieces were stuck together and had to be loosened with chopsticks, and while they were being loosened, the spaghetti pieces were cut into short pieces. Oops. Example 1
A two-point preference test was conducted on Comparative Example 1 and Comparative Example 1 by 13 panelists, and the results shown in Table 1 were obtained.

Table 1 Number of people who found it preferable *** Significant at a risk rate of 0.1% ** Significant at a risk rate of 0.1% Example 2 1 kg of dried macaroni with a moisture content of 13.2% was immersed in boiling water for 9 minutes and 15 minutes. It was boiled for 28 minutes and the yield was adjusted to 220% (Comparative Example 2), 250% (Example 2), and 340% (Comparative Example 3).

400 g of each of Example 2 and Comparative Examples 2 and 3 was sprinkled with 20 g of olive oil. Thereafter, it was placed in a nylon/polypropylene laminated plastic bag with an opening, placed in a high-pressure cooker, and heated with steam at 110° C. for 20 minutes. Furthermore, after the steam heating was completed, sterilized air was introduced into the high-pressure cooker, the steam was discharged, and the product was left to cool for another 10 minutes. The opening was then sealed in a class 1000 bioclean room. The obtained Example 2 and Comparative Examples 2 and 3 were heated in a microwave oven for 2 minutes and evaluated.

The results are shown in Table 2.

Table 2 Comparative Example 2 Texture is too hard. Good Example 2: Appropriate hardness and delicious. Comparative Example 3 Soft and lacking in texture. 〃Example 3 1 kg of dried spaghetti with a moisture content of 12°5% was dissolved in boiling water.
It was boiled for 6 minutes and weighed 2.7 kg. 250 g of boiled spaghetti and 100 g of meat sauce were placed in a polypropylene tray with partitions so that they would not come into contact with each other, and the tray container and tray container top lid film were heat-sealed, leaving some unwelded parts. This was placed in a steamer and heated with steam at 90° C. for 40 minutes, and the unwelded portion was heat-sealed in a class 100 clean room to obtain cooked pasta.

After 30 days, the food was warmed in a microwave for 2 minutes and eaten, and the texture, flavor, and appearance were good.

Example 4 Dried penne was boiled in hot water to give a yield of 260%.

1 kg of each of the bags sprinkled with 1.5% edible oil and fat (comparative example 4) and the bags not coated with edible fat (Comparative Example 4) were sealed, leaving some unwelded parts. These were steam-heated at 95° C. for 23 minutes in a steamer, and the unwelded portions were sealed in a class 100 bioclean room.

Table 3

Claims (1)

[Scope of Claims] Pasta is boiled to a yield of 240 to 300% by weight, sprinkled with edible oil and fat, and then heated with steam in a package with an opening through which air can circulate to make it aseptic. A method for producing cooked pasta, characterized by sealing under conditions.