JPS6352870B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing boiled pasta, and more specifically, the present invention relates to a method for producing boiled pasta, and more specifically, to dry pasta, adding necessary amounts of water and additives, sealing the package, heating and pressurizing it, and boiling it. This invention relates to a method for producing pasta. [Prior Art] Pastas such as spaghetti and macaroni are generally sold in a dried state, and consumers usually 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 conventional methods, the present inventors first sealed and packaged dried noodles, including pasta, together with a surfactant, edible oil, and the required amount of water, and heated them at 100°C to 100°C. Heat and pressure treatment at 140℃,
We have developed a method for boiling and sterilizing dried noodles in one step (Japanese Patent Application Laid-open No. 160951/1983). According to this method, boiling and sterilization are performed in one step, which saves cooking 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. 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 loosening of the noodles was not completely good. [Object of the Invention] Therefore, the object of the present invention is to
An object of the present invention is to provide a method for producing boiled pasta with excellent loosening properties without impairing the excellent effects of the invention described in Publication No. 160951. [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, The present invention has now been completed. That is, the present invention seals and packages dried pasta together with a surfactant, oil and fat, and a necessary amount of water,
This method of producing boiled pasta is characterized by heating and pressurizing the pasta at 100°C to 140°C and then pressing it as soon as possible. The present invention will be explained in more detail below. In the present invention, pastas include spaghetti, vermicelli, cutpellini, macaroni, twist, ciel, wheel, penne, elbow, risone, sterline, alphabet, anneli,
This includes nests, matatuse, ravioli, tritellini, lasagna, noodles, etc. In the present invention, dried pasta is mixed with the required amount of water, that is, an amount approximately equivalent to the weight increase of the produced boiled pasta (the difference between the weight of the boiled pasta and the weight of the raw material dried pasta). The product is sealed and packaged together with water, 0.1 to 1.0% by weight of surfactant, and 0.1 to 3.0% by weight of oil and fat based on the weight of the water, and subjected to heating and pressure treatment at 100°C to 140°C. As the surfactant, Shugar ester, lecithin, sorbitan fatty acid ester (Span), monoglycium, etc. can be used alone or in combination of two or more. In particular, when lecithin and sugar ester are used in combination, the loosening properties are 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. In addition, the fats and oils used in the present invention are
Preference is given to common edible oils, especially 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. It goes without saying that when using a low-purity surfactant that contains oil or fat 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, the loosening 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. Regarding heat and pressure treatment conditions, high temperature and short time sterilization is better.
It is preferable because it causes less browning and quality deterioration and has a long shelf life. The best results are obtained at 120°C for about 4 to 10 minutes. 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, becomes wavy when rotated, improving its unraveling properties. The waving of the noodles created by the rotating retort has 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 bag width is determined so that the thickness of the finished product is 10 to 24 mm, preferably 16 to 18 mm. Bag length is 1.08 to 1.20 of spaghetti length.
Preferably 1.10 times gives the best wave. The present invention is characterized in that the packaged boiled pasta thus obtained is subjected to a pressing 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. One or more batting sticks may be used. When applying pressure,
In order to prevent noodles from breaking due to friction between the driving rod and the conveyor surface, it is particularly desirable to use a roller that can freely rotate as the driving rod. The diameter of such a roller is preferably about 30 mm to 60 mm in order to reduce noodle breakage and obtain an excellent pressing effect. When the diameter of the roller becomes small, noodles are more likely to break, and when it becomes larger, the friction caused by the roller increases, and noodles are also more likely 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, when pressing a product with an apparent thickness of 16 to 18 mm, the appropriate pressing gap is about 5.3 to 7.2 mm. 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 sliding off. 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 accompanying 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 supported by a shaft 31, and adjusting screws 33a, 3 so that the position of the lever 32 can be adjusted.
A plurality of upper rollers 33b, 34b, 35b attached by 4a, 35a, 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 a conveyor belt. It is composed of a plurality of lower rollers 33c, 34c, and 35c attached to the lower side of the roller 21. When the drive roller 36 is rotated, the lever 3
2 swings around a shaft 31, and upper rollers 33b, 34b, and 35b press the upper side of the product 10 that is sent in the direction of arrow M by the conveyor belt 21. At this time, each upper roller 33b, 34
b, the lowest point of 35b and the lower rollers 33c, 34
Conveyor belt 2 defined by c, 35c
The positions of the upper rollers 33b, 34b, 35b relative to the lever 32 are adjusted using the adjustment screws 33a, 34a, 35a so that the gaps between the upper rollers 33b, 34b, and 35b are approximately equal to each other. Further, the rotation speed of the drive roller 36 is adjusted by adjusting the feed speed of the conveyor belt 21.
Avoid repeatedly applying pressure to the same part of the product. Each upper roller 33b, 34b, 35b and each lower roller 33c, 34c, 35c have the same diameter, and the upper roller 33b, 34b, 35b
It is desirable to arrange the rollers so that when the rollers are at the lowest point, their axes are on the same vertical plane as the axes of the lower rollers 33c, 34c, and 35c. [Effects of the Invention] According to the method of the present invention, as described above, cooking and sterilization are performed simultaneously in one step, so energy for cooking can be omitted, and since no boiling water is involved, there is no need for wastewater treatment. At the same time, it is possible to save water, there is very little elution of pasta, and the amount of water added can be increased, so the yield of boiled pasta is significantly improved, and it is sterilized by heating only without using any chemicals. As a result, there is no risk of deterioration in taste or unfavorable effects on the human body caused by the use of conventional chemicals, and not only does it have an extremely long shelf life, but it also has a significantly easier loosening property than conventional products. Improved boiled pasta can be produced. [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 heated in a rotary retort device (30 rpm) at 120°C for 10 minutes. A heating and pressure treatment was performed for 30 minutes. 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 interval 7mm Pressure count 170 times/min Product temperature during pressure treatment and loosening effect relationships first
Shown in the table. The loosening effect is the time it takes for the product to loosen completely after opening the product 24 hours after manufacture, placing it on a hot plate heated to 200°C, and loosening it with chopsticks.

[Table] Example 2 A liquid containing 0.8 g of lecithin and 130 g of water was added to 70 g of dry spaghetti, sealed and packaged, and sterilized using a retort sterilizer.
Heat and pressure treatment was performed at 120°C for 10 minutes. Immediately after taking the boiled spaghetti out of the pot, it was pressed by changing the diameter of the roller and the pressing gap. Other hitting conditions were set in the same manner as in Example 1.
The results are shown in Table 2.

【table】

[Table] Example 3 The same operations as in Example 1 were repeated, except that the number of times of pressing was changed as shown in Table 3, and pressing was applied immediately after taking out the kettle. The results are shown in Table 3.

[Table] No noodles broke at all.

[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 boiled pasta products, 21... Conveyor belt, 31... Shaft, 32... Swinging lever,
33a, 34a, 35a...adjustment screw, 33b,
34b, 35b... Upper roller, 33c, 34
c, 35c... lower roller, 36... drive roller, 37... connecting rod.

Claims (1)

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