JPS63123350A - Preparation of cooked pastas - Google Patents
Preparation of cooked pastasInfo
- Publication number
- JPS63123350A JPS63123350A JP61271557A JP27155786A JPS63123350A JP S63123350 A JPS63123350 A JP S63123350A JP 61271557 A JP61271557 A JP 61271557A JP 27155786 A JP27155786 A JP 27155786A JP S63123350 A JPS63123350 A JP S63123350A
- Authority
- JP
- Japan
- Prior art keywords
- pasta
- steam
- minutes
- boiling
- yield
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000015927 pasta Nutrition 0.000 title claims abstract description 54
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 238000009835 boiling Methods 0.000 abstract description 18
- 238000010438 heat treatment Methods 0.000 abstract description 14
- 239000000654 additive Substances 0.000 abstract description 6
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 15
- 230000000052 comparative effect Effects 0.000 description 13
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 239000004743 Polypropylene Substances 0.000 description 9
- 235000012149 noodles Nutrition 0.000 description 9
- 229920001155 polypropylene Polymers 0.000 description 9
- 238000000034 method Methods 0.000 description 7
- 239000003921 oil Substances 0.000 description 7
- 235000019198 oils Nutrition 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000004033 plastic Substances 0.000 description 5
- 229920003023 plastic Polymers 0.000 description 5
- 229920000728 polyester Polymers 0.000 description 4
- 239000004677 Nylon Substances 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- 235000014593 oils and fats Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- -1 polypropylene Polymers 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 229920003002 synthetic resin Polymers 0.000 description 3
- 239000000057 synthetic resin Substances 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000002648 laminated material Substances 0.000 description 2
- 239000002650 laminated plastic Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000004006 olive oil Substances 0.000 description 2
- 235000008390 olive oil Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 235000005985 organic acids Nutrition 0.000 description 2
- 238000003303 reheating Methods 0.000 description 2
- HMUNWXXNJPVALC-UHFFFAOYSA-N 1-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)C(CN1CC2=C(CC1)NN=N2)=O HMUNWXXNJPVALC-UHFFFAOYSA-N 0.000 description 1
- VZSRBBMJRBPUNF-UHFFFAOYSA-N 2-(2,3-dihydro-1H-inden-2-ylamino)-N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]pyrimidine-5-carboxamide Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C(=O)NCCC(N1CC2=C(CC1)NN=N2)=O VZSRBBMJRBPUNF-UHFFFAOYSA-N 0.000 description 1
- OEPOKWHJYJXUGD-UHFFFAOYSA-N 2-(3-phenylmethoxyphenyl)-1,3-thiazole-4-carbaldehyde Chemical compound O=CC1=CSC(C=2C=C(OCC=3C=CC=CC=3)C=CC=2)=N1 OEPOKWHJYJXUGD-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 108010009736 Protein Hydrolysates Proteins 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000012343 cottonseed oil Nutrition 0.000 description 1
- 239000002385 cottonseed oil Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000011888 foil Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000021156 lunch Nutrition 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000005192 partition Methods 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000003531 protein hydrolysate Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- 238000007666 vacuum forming Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、電子レンジやフライパンにのせて温めるだけ
で簡単に食に供することのできる長期保存性を有した調
理済みパスタ類の製造方法に関する。[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. .
特公昭60−13899号公報は、次のような食品の殺
菌方法を開示している。すなわち同公報の特許請求の範
囲によれば、[食味及び風合いが損なわれずに保存され
ることを要する惣菜類、弁当等の調理された食品を殺菌
する方法において、トレー等の容器に調理された食品を
載置し、これらを空気の流通が抵抗なく行なわれる程度
の大きさの通孔を有するプラスチックフィルムシート、
プラスチック袋等の被覆材で被覆し、次いでこれら全体
に非加圧式蒸し器の蒸気による加熱殺菌処理を施した後
、無菌状態下で冷却し前記通孔をシールすることを特徴
とするトレー等を使用して包装する食品の殺菌方法。」
である。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.
本発明は、上記の殺菌方法をパスタ類に適用し、更にパ
スタ類に特有の性質に鑑みて改良したものである。The present invention applies the above-mentioned sterilization method to pasta, and further improves it in view of the characteristics specific to pasta.
従来の過酸化水素、有機酸、アルコールなどの添加物を
使用する茹麺類の保存方法においては、添加量の増加に
ともない茹1ITI順の風味や色調が劣り、食感にいた
っては全く弾力感が欠如したものになっていた。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.
又、生麺、乾麺、半茹麺などを、水、油脂、乳化剤とと
もに密封包装し、高温高圧下にてレトルト処理する包装
茹麺類では、長期保存は可能なものの麺線相互の付着が
強く、直ちに電子レンジで温めて食することはできなか
った。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.
更に特開昭56−160953号公報の実施例1は常法
にしたがって茹加工された茹麺を孔のあいた袋に詰め、
蒸気釜で30分加熱殺菌した後、直空冷却処理し二酸化
炭素を送入して常圧に復帰させてから直ちにラベラーで
密封する方法を開示しているが、二酸化炭素などの不活
性ガスで常圧に復帰させてからラベラーで密封する間に
袋内の二酸化炭素と作業環境内の空気が置換するため空
気中に存在する雑菌類によって腐敗が進行し、長期間の
保存は困難であった。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. .
本発明者は、これらの問題点を解決するために鋭意研究
した結果、本発明を完成するに至ったものである。The present inventor has completed the present invention as a result of intensive research to solve these problems.
従って本発明の目的は、保存中に麺が相互に付着するこ
となく、また保存後の風味や食感が優れており、電子レ
ンジやフライパンにのせて温めるだけで簡単に喫食する
ことのできる調理済パスタ類の製造方法を提供すること
にある。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.
本発明は、パスタ類を、歩留が240〜300重量%と
なるように茹処理し、食用油脂をまぶし、次いで空気が
流通しうる開口部を有する包装体中で蒸気加熱し、無菌
状態下で密封することを特徴とする、調理済みパスタ類
の製造方法である。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.
(茹処理後の歩留)
本発明の最初の工程は茹処理である。本発明において「
歩留」とは、パスタ類の乾物(通常水分12〜14%)
重量に対する該パスタ類の茹処理後の重量割合(%)を
言う。この歩留は、茹槽での茹時間によって調整するこ
とができるが、工業的方法においては茹槽として連続式
又はバッチ式のものを使用することが好ましい。(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.
一般には、例えば直径L’9mmのスパゲティーを食に
供する際の歩留は220重量%以上240重量%未満(
このときの含水率は、約60〜65%となる)であり、
茹時間は茹槽の構造、パスタ類の厚みや仕込量等によっ
て異なるが、概ね10〜13分間である。これに対して
本発明においては、パスタ類の歩留を240〜300重
量%(含水率は約65〜75%となる。)という高い値
に調整することが大きな特徴となっている。この際の茹
時間は概ね14〜25分間である。生のパスタ類を使用
するときは、同様に含水率を約65〜75%となるよう
に調整すればよい。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%.
ここで歩留を240重量%未満とすると、保存後のパス
タ類の食感が硬すぎて、品質の劣るものとなる。この理
由は、後の蒸気加熱によってパスタ類中の小麦蛋白が過
度の熱変性を生じてゲル強度を増加させ、さらにパスタ
類表面のわずかな乾燥が保存中に進行して表面を硬化さ
せるためと考えられる。それゆえ本発明においてはパス
タ類の歩留を通常より高く240重量%以上とするので
ある。また逆に歩留が300重量%を超えた場合は、パ
スタ類の腰が弱く歯ごたえのないものとなってしまう。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.
(食用油脂の添加) 茹処理後のパスタ類に、次いで食用油脂をまぶす。(Addition of edible fats and oils) After boiling, the pasta is then sprinkled with edible oil.
本発明で使用しうる食用油脂は、大豆油、とうもろこし
油、綿実油、菜種油、パーム油、ゴマ油、オリーブ油、
マーガリンなどの植物性油脂や、ラード、ヘッド、バタ
ーなどの動物性油脂であり、これらの油脂を水添、分別
した油脂も使用できる。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.
添加量は、茹処理後のパスタ類に対し0.5〜10重量
%程度である。The amount added is about 0.5 to 10% by weight based on the pasta after boiling.
従来、油脂類は変敗しやすいとの先入観から、パスタ類
に油脂を添加して保存することは行われていなかった。Conventionally, oils and fats have not been added to pasta for preservation due to the preconception that oils and fats are susceptible to spoilage.
しかし本発明者は、通常の調理済パスタ類の製造販売ル
ートにおいて必要とされる20〜30日間程度の保存期
間において、油脂類の添加は製品を何ら劣化させるもの
ではないことを発見し、本発明を完成したものである。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.
このように食用油脂をまぶすことにより、パスタ類どう
しの密着を防止し、フライパンによる再加熱や電子レン
ジによる再加熱後のほぐれを改善することができる。さ
らに、次工程である蒸気加熱によるところの過度の硬化
を防止することが可能で、パスタ類の食感が損われない
。また電子レンジにより再加熱するときに、食用油脂が
熱媒体となり、調理が迅速となる等の効果がある。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.
(その他の添加物) 又、必要に応じて茹処理後のパスタ類に、MSG。(Other additives) Also, if necessary, add MSG to pasta after boiling.
食塩、調味料、たん白加水分解物、糖、スパイス、有機
酸などで軽い味付けをした後に食用油脂をまぶすことも
できる。It can also be lightly seasoned with salt, seasonings, protein hydrolysates, sugar, spices, organic acids, etc., and then sprinkled with edible fat.
更に本発明の好ましい実施態様においては、食用油脂を
まぶしたパスタ類に調味ソース類を添加することができ
る。Furthermore, in a preferred embodiment of the present invention, seasoning sauces can be added to pasta sprinkled with edible oil and fat.
ここで調味ソース類とは、ミートソース、ナポリタンソ
ース、ホワイトソース、ボンゴレソース、ホワイトソー
ス、ブラウンソース、タラコソース、ヤキソバソース、
などの粉状あるいはペースト状、液状ソースであり、肉
類、魚貝類、野菜類などの具を含有するものであっても
良い。これらの調味ソース類は、パスタ類と軽く混ぜ合
せたり、パスタ類の上面にちりつけたり、あるいはパス
タ類と直接、接触しないようにもりつけたり、パスタ類
に包みこんだりすることができる。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.
(蒸気加熱及び密封処理)
食用油脂やその他の添加物を添加し、調理を終えたパス
タ類を、次いで空気が流通しうる開口部を有する包装体
におさめる。開口部は、蒸気加熱の際、包装体中に蒸気
がまんべんなく流通してパスタ類に接触する形態のもの
であり、後工程において適当な方法で密閉できるもので
あればよく、単数または複数を包装体に備えることがで
きる。(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.
好ましい包装体は、耐熱性合成樹脂のトレー容器か、耐
熱性合成樹脂フィルム及び/又は金属箔のラミネート材
から成るプラスチック袋である。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.
例えばトレー容器は、ポリプロピレンをトレー状に成形
したものや、塩化ビニリデンフィルムを中間層とし上下
層にはポリプロピレンを積層しこれをトレー状に真空成
形したものや、バルブ繊維と耐熱性合成樹脂の混合物を
加熱成形したもので開口部を有したトレー容器、あるい
は開口部のないトレー容器とトレー容器上蓋フィルム(
ポリエステル/ナイロン/ポリプロピレン)に一部未溶
着部を設けた状態のトレー容器などが使用できる。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.
又、プラスチック袋としては、ポリエステル/ポリエチ
レン/ポリプロピレンのラミネート材あるいはポリエス
テル/ポリプロピレン、ナイロン/ポリプロピレンなど
のドライラミネート材を袋状に製袋し、一部ヒートシー
ルしていない未溶着部を設けたプラスチック袋が使用で
きる。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.
これらの包装体にパスタ類100〜2000 g。These packages contain 100 to 2000 g of pasta.
あるいは、パスタ類100〜2000gに調味ソース類
5〜1000gを添加して、蒸気加熱を施す。蒸気加熱
時間は、包装体1個中のパスタ類や調味ソース類の重量
や、蒸し器の構造などによって異なるが概ね10〜90
分間が必要である。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.
すなわち、湿蒸気や過熱蒸気などの蒸気を蒸し器あるい
はレトルト釜に導入し、90〜110℃の温度で10〜
90分間程度蒸気加熱を施してパスタ類の殺菌と改良を
行なう。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.
所定の蒸気加熱時間がすぎた後、蒸し器あるいはレトル
ト釜内部をHE P A (High Efficie
ncyParticulate Air Filter
) 7 イルターを通した除菌エアーで置換し、さら
に必要に応じては5〜20分間の冷却を行ない、続いて
、NASA (アメリカ航空宇宙局)規格クラス100
〜100.000(クラス=1ft’ 中0.5μ以上
のじんあい数。)のバイオクリーンルーム内で通気孔を
密封することが好ましい。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').
本発明の製造方法による調理済パスタ類は、防腐性添加
物を全く使用しないものであって、5℃の冷蔵保存で3
0日間の長期保存性を有する。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.
また、従来の包装茹麺類のごとく加熱処理中に空気膨張
によるところの包装の破袋がなく、又、パスタ類と包装
体の密着がないため、パスタ類が容易にほぐれる。さら
に調理済パスタ類は、電子レンジで2〜4分間再加熱し
て喫食することができるためファーストフードチェーン
やコンビニエンスストアー等においては、加熱調理設備
の省略化が図れる。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.
又、調理済パスタ類には異臭味がなく、食感も腰のある
優れたものとなる。In addition, the cooked pasta has no unusual odor and taste, and has an excellent chewy texture.
以下実施例により本発明を更に具体的に説明する。 The present invention will be explained in more detail with reference to Examples below.
実施例1
水分13.5%の乾燥スパゲティ1kgを沸騰した湯の
中で18分間茹でた後、水切りし2.9kgとした。こ
れに、大豆サラダ油0.1kgをまぶし、3.0kgの
パスタ類を得た。このパスタ類220gを開口部を有し
たポリエステル/ポリプロピレンのラミネートプラスチ
ック袋に入れ、蒸し器にて98℃で35分間蒸気加熱し
、クラス1000のクリーンルーム内で5分間冷却した
後、インパルスシーラーにて開口部を密封し、調理済パ
スタ類を得た。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.
この調理済パスタ類を5℃の冷蔵庫で20日間保存した
後フライパンにあけて2分間加熱した(実施例1)。一
方比較例として従来の市販の包装節スパゲティを同じく
フライパンにあけ2分間加熱したく比較例1〉。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.
この市販の包装節スパゲティーは、茹処理したスパゲテ
ィをpH4のフマール酸水溶液に浸漬した後耐熱性のプ
ラスチック袋に密封し、90℃の熱水中にて30分間加
熱殺菌したものである。実施例1は、スパ゛ゲティどう
しが一本一本はぐれていたのに対し比較例1はスパゲテ
ィどうしが密着し、はしでほぐす必要があり、はぐして
いる間にスパゲティが短かく切れてしまった。実施例1
と比較例1を13名のパネラ−で2点嗜好試験を行ない
第1表に示す結果を得た。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.
第 1 表
好ましいとした人数
*** 危険率0.1%で有意
** 危険率0.1%で有意
実施例2
水分13.2%の乾燥マカロニ1kgを沸騰水中で9分
間、15分間、28分間茹でて、歩留220%(比較例
2)、250%(実施例2)、340%(比較例3)に
調整した。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).
実施例2、比較例2及び3の各々400gに対しオリー
ブ油20gをまぶした。その後、開口部を備えたナイロ
ン/ポリプロピレンのラミネートプラスチック袋におさ
め、高圧釜に入れて110℃で20分間蒸気加熱を施し
た。さらに蒸気加熱終了後高圧釜内に除菌エアーを導入
して蒸気を排出しさらに10分間放置して冷却した。そ
の後クラス1000のバイオクリーンルーム内で開口部
を密封した。得られた実施例2、比較例2及び3を電子
レンジで2分間温め、その評価を行なった。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.
結果を第2表に示した。The results are shown in Table 2.
第 2 表
比較例2 食感硬すぎる。 はぐれ良好実施例
2 適度の硬さであり、美味。 〃比較例3 軟らか
く歯ごたえに欠ける。 〃実施例3
水分12゜5%の乾燥スパゲティ1kgを沸騰水中で1
6分間茹でて2.7kgとした。茹で上ったスパゲティ
250gとミートソース100gが接触しないように仕
切りのついたポリプロピレンのトレ一容器に入れトレー
容器とトレー容器上蓋フィルムを一部未溶着部を残して
ヒートシールした。これを蒸し器に入れ90℃で40分
間蒸気加熱を施し、クラス100のクリーンルーム内で
未溶着部をヒートシールして調理済パスタ類を得た。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.
30日後に電子レンジで2分間温めて食したところ、食
感、風味、外観とも良好であった。After 30 days, the food was warmed in a microwave for 2 minutes and eaten, and the texture, flavor, and appearance were good.
実施例4 乾燥ペンネを熱水中で茹処理し、歩留260%とした。Example 4 Dried penne was boiled in hot water to give a yield of 260%.
これに食用油脂1.5%をまぶしたものと、まぶさない
もの(比較例4)をそれぞれプラスチック袋に1kg詰
め、一部未溶着部を残してシールした。これらを蒸し器
にて95℃で23分間蒸気加熱を施し、クラス100の
バイオクリーンルーム内にて未溶着部をシールした。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.
第 3 表Table 3
Claims (1)
茹処理し、食用油脂をまぶし、 次いで空気が流通しうる開口部を有する包装体中で蒸気
加熱し、無菌状態下で密封することを特徴とする、調理
済みパスタ類の製造方法。[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.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61271557A JPH0732680B2 (en) | 1986-11-14 | 1986-11-14 | Method for producing cooked pasta |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61271557A JPH0732680B2 (en) | 1986-11-14 | 1986-11-14 | Method for producing cooked pasta |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS63123350A true JPS63123350A (en) | 1988-05-27 |
JPH0732680B2 JPH0732680B2 (en) | 1995-04-12 |
Family
ID=17501731
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61271557A Expired - Lifetime JPH0732680B2 (en) | 1986-11-14 | 1986-11-14 | Method for producing cooked pasta |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0732680B2 (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1525806A1 (en) * | 2003-10-22 | 2005-04-27 | Nisshin Foods Inc. | Process for producing cooked noodles |
US7402326B2 (en) | 2003-03-27 | 2008-07-22 | Nisshin Foods Inc. | Process for producing cooked noodles |
WO2019117113A1 (en) * | 2017-12-11 | 2019-06-20 | 日清フーズ株式会社 | Method for producing cooked noodles |
-
1986
- 1986-11-14 JP JP61271557A patent/JPH0732680B2/en not_active Expired - Lifetime
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7402326B2 (en) | 2003-03-27 | 2008-07-22 | Nisshin Foods Inc. | Process for producing cooked noodles |
EP1525806A1 (en) * | 2003-10-22 | 2005-04-27 | Nisshin Foods Inc. | Process for producing cooked noodles |
WO2019117113A1 (en) * | 2017-12-11 | 2019-06-20 | 日清フーズ株式会社 | Method for producing cooked noodles |
JPWO2019117113A1 (en) * | 2017-12-11 | 2020-12-03 | 日清フーズ株式会社 | How to make cooked noodles |
Also Published As
Publication number | Publication date |
---|---|
JPH0732680B2 (en) | 1995-04-12 |
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