KR0125010B1 - Acid stabilized pasta - Google Patents

Abstract

Acid-stabilized pasta is prepared by treating with acid usable in foods of at least one polymer.

Description

[Name of invention]

Acid Stabilized Pasta

Detailed description of the invention

FIELD OF THE INVENTION

The present invention relates to an acid-stabilized pasta and a process for producing the same.

Background of the Invention

Pasta is usually prepared by formulating fresh pasta dough and then boil the dough mass in water to a minimum amount before consumption. As a result, pasta has a remarkably fresh taste and texture. However, the major drawback of using fresh pasta chunks is their high moisture content, which helps to grow harmful microorganisms, and therefore, if not consumed immediately, will be spoiled. Fresh pasta chunks usually mean buying something made and cooking it in a short time. Often a way to extend the life of fresh pasta chunks was to freeze them. However, even at low storage temperatures, fresh pasta chunks are only kept for a very limited time.

As an attempt to improve this position, conventionally dried pastas, such as macaroni, spaghetti and one or more semoline, farine, or other noodle consisting essentially of flour and water To prepare.

Pasteurs are extruded in various sizes and shapes, and dried to a water content of 12% or less to obtain a rigid product for storage. At water levels of 12% or below, these dried pastas are not able to easily maintain the growth of fungi, yeasts or other altered microorganisms. Thus, if kept dry, the pasta can be stored without freezing for a long time. However, dried pasta must be cooked with a significant amount of water in order to be hydrated again, and sometimes the amount of rehydrated pasta is about 2.6 times the dry amount of pasta, typically the taste of rehydrated pasta. Can't imitate and feel

Another attempt to improve this position is to cook pasta in advance and canned it with tomato sauce, meat sauce, broth, meatballs and the like. Canned products containing pasta are prepared as follows; Immerse the dried pasta in boiling water to bleach to soften, hydrate the pasta to soften it, and hydrate the pasta so that the moisture content is about 65% -75%; Bleached pasta is filled into cans such as beef, beef, and the like; Seal the barrel; The sealed cans are subjected to a retort (distillation) under a time and temperature sufficient to provide a sterilized product, i. As pasta is hydrated, the water content level is more than 12%, so the pasta has a water content that can maintain the growth of degenerative microorganisms. Thus, canned products containing pasta must generally be subjected to severe heat treatment conditions in order to produce sterilized products and subsequently protected from microbial alteration to produce commercially suitable products. It must be kept sterile even during sealing. Processes under such severe heat treatment conditions result in lower taste and feel than the best in terms of taste and feel, and limit the wettability (food satisfaction) of the product with canta containing pasta.

Pasta may be used in its original state, frozen before it can be boiled fresh at home. However, refrigeration places a significant burden on the costs of manufacturing and transporting the product. Moreover, it is recognized by many consumers that frozen products are fresh, unfrozen dough and are less desirable than products that are produced immediately.

Techniques for other pacers in which the foregoing has been addressed have been explored for a long time. These pasta products must have an extended life, even at room temperature or under normal refrigeration conditions, and must be easily manufactured and stored, and they are suitable for use and have a substantially altered taste and smell due to decay. It must be free from ambient liquids (at a suitable state for use) under storage conditions, at least tasteful, and be as satisfactory as the product produced from conventional dry pasta.

In an attempt to achieve some of these required properties, in the past, a method has been proposed to produce a suitable product by treating pasta with acid.

For example, US Pat. No. 4,828,852 requires boiling pasta in acidified water, immersing the partially cooked pasta in acidified water, rinsing and coating the cooked pasta with acidified cream. It relates to a method of producing a pastry cooked in advance.

The above-mentioned acids include malic acid, acetic acid, fumaric acid, tartaric acid, phosphoric acid and adipic acid.

U.S. Pat. No. 4,734,291 discloses a shelf stable paper by partially bleaching, hydrating, and containing the pasta into a container, adding a water soluble acidic solution, sealing the container and sterilizing the contents of the sealed container. Explain clearly how to make a star. Specific acids mentioned are fumaric acid, citric acid, tartaric acid, malic acid, lactic acid and the like.

U. S. Patent No. 4,659, 576 relates to a method of making a pastea that is stable against degradation by microorganisms by adding an acid to the original pasta dough before making the pasta. Specified acids mentioned in this patent are acetic acid, citric acid, ascorbic acid, malic acid, fumaric acid, tartaric acid.

U.S. Patent 4,597,976 relates to the use of acid in the original pasta dough. Acids mentioned in this patent include citric acid, fumaric acid, lactic acid, malic acid, tartaric acid, sulfuric acid, hydrochloric acid, phosphoric acid.

U.S. Pat.Nos. 4,599,238 and 4,552,772 disclose boiling pasta, washing boiled pasta with water, dipping the boiled pasta in an aqueous solution containing citric acid, lactic acid and table salt, and packaging the pasta in an aqueous solution. It is about how to make cooked pasta by sterilization.

Japanese Patent Application No. 6,307,770 describes a method for preparing noodles containing an acid preservative in noodle dough.

Preservatives include organic acids that can be used in food, salts of these acids, and polysaccharides or chitosans of water-soluble macromolecules. Organic acids are citric acid, tartaric acid, malic acid, fumaric acid, lactic acid, acetic acid and gluconic acid. Polysaccharides are either alginic acid or sodium alginate. However, polysaccharides seem to be able to be used as holes as texturizing agents. Based on the analytical results of this application, it is believed that free polysaccharides do not exist as part of the final product, since polysaccharides appear to be neutralized with organic acid salts. Moreover, after 10 days, there are no reports on the stability of the product.

Thus, it can be seen that numerous attempts have been made to develop acid-treated pasta products that can be effectively stored over long periods of time.

However, these attempts are not limited to treatment with conventional edible acids, ie generally low molecular weight inorganic or organic acids, and at least known so-called (i) extended life at room temperature or refrigeration temperatures normally performed, (ii) Ease of manufacture and storage, (i) be freed from the presence of surrounding liquids in storage conditions, (i) when conditions suitable for edible use are substantially free of altered taste and odor due to decay, etc., ( 그러한) Even under such conditions, it will never be possible to produce a product with all the characteristics of a premium pasta product with the necessary properties, such as taste or appearance, which may be better than that produced with conventional dry pasta. It tells you you can't. For example, some conventional acid-treated products have an extended shelf life or stable shelf life on some shelves, but they have an acid odor in the product. It seems inevitable that acid-treated pasta products will have an acid taste.

The preparation of premium-attached pasta products having only the beneficial features of the foregoing may be substantial advances over the techniques discussed so far.

[Object of the present invention]

It is therefore an object of the present invention to provide a pasta product.

Another object of the invention is to provide a pasta product having an extended lifetime at room temperature or under normal refrigeration conditions.

Another object of the invention is to provide a pasta product that can be easily prepared and stored, and another object is to provide a pasta product that does not have a substantially altered taste and odor. To provide a pita product that is substantially free from the presence of the surrounding liquid in storage conditions.

It is a further object of the present invention to provide a pasta product which, under suitable conditions for use in food, must be at least tasteful and exhibit the same degree of satisfaction as the product produced from conventional dry pasta.

Another object of the present invention is to provide a pasta product in a suitable container.

Another object of the present invention is to provide a method for producing the above-mentioned pasta product.

These and other objects of the present invention will become more apparent from the following description and claims.

[Summary of invention]

In a first aspect, the present invention is a process for preparing acid-stabilized pasta comprising treating the pasta with an acid that can be used in polymer foods under conditions in which the lifetime of the pasta is extended without the addition of acid flavoring agents.

In a second aspect, the present invention provides an acid-stabilized page comprising treating the pasta with an acid that can be used in foods of at least one polymer, at a temperature, time, and amount sufficient to achieve acid-stabilization of the pistata. The recipe for the star.

In another aspect, the present invention relates to an acid-stabilized pretreatment comprising cooking pasta in an aqueous solution or suspension of acid for use in at least one polymer food, and packaging the precooked pasta in a container. It is a manufacturing method of cooked pasta.

In another aspect, the invention provides a pasta in a container with an aqueous solution or suspension of an acid usable in at least one polymer food, in an amount such that the aqueous component of the solution or suspension is substantially absorbed by the pasta. ; Sealing the container; A method of making an acid-stabilized pasta comprising heating the vessel under conditions sufficient to be the water component of the solution or suspension to be substantially absorbed by the pasta.

In another aspect, the invention is an acid-stabilized pasta produced by any of the methods described above.

In another aspect, the present invention is an acid-stabilized pasta substantially free of acid flavourant.

In another aspect, the invention is an acid-stabilized pasta having an activity of water of at least 0.5, a pH of about 4.6 or less, and an acid component usable in foods of at least one polymer.

In another aspect, the present invention provides an acid-stabilized, container comprising an acidic portion and a pasta in which water activity is greater than 0.5, pH is about 4.6 or less, and is usable for at least one polymer food. This is how you include a paste.

The pasta product according to the invention meets all the characteristics of the pasta product with the required premium, compared to the defective prior art product in one or more important respects. Unlike, there is an advantage. For example, the pasta of the present invention is easily manufactured and stored. Moreover, it has an extended lifespan, which is thus helpful for distribution, display, sale, etc. in a wide range of commercial displays such as large supermarkets, convenience stores and restaurants.

Because of the unique nature of the present invention, there is no need to sacrifice the taste and texture of premium pasta products in order to ensure flexibility suitable for the different market environments described above.

Moreover, in embodiments, the present invention is advantageous in excluding the need for specialized transport and storage conditions, thus resulting in significant cost savings.

Unlike frozen pasta, which must be fresh and frozen, in these embodiments, the precooked pasta of the present invention can be kept at ambient temperature for extended periods of time without damaging the product or affecting its wettability. have.

The real economic benefit resulting from eliminating the need for refrigeration is to make a commercially attractive product in terms of cost.

In another embodiment, the pasta of the present invention can be maintained under refrigeration and prevent microbial deterioration for substantially longer periods of time than products made of conventional frozen pasta that are commercially available.

[Description of Preferred Embodiment]

The acid-stabilized pasta of the present invention and methods of making the same provide a product having the properties of a premium pasta product. It is also a canned food product (food) with improved resistance to microbial alteration.

Generally pasta is prepared raw- or partially cooked from dough made from suitable materials, such as semolina, granola, flour, corn, rice, or wheat, or in combination with two or more of these waters; It is a kind of food, either fully cooked or preprocessed in some way. Particularly in the raw or partially cooked state, the pasta typically absorbs water during cooking. This can be, for example, concentrated with complete eggs, egg whites, frozen egg whites, dried egg whites, or both or both, or onions, celery, garlic and laurel leaves, salts and gum gluten It may be made with one or more optional ingredients such as seasonings such as glyceryl monostearate. Pasta is thicker in flavor and aroma, and is strengthened according to the conventional method. Pasteurs can be made into the required shapes of sheets, spirals, noodles, tubulars. Beef, cheese, vegetables, fruits, sauces, and other coloring or flavorings such as pasta in lasagna, filled cepelletti, ravioli or tortellini Pasta in combination with food substances is also within the scope of the present invention.

As used herein, the term acid stabilized pasta is 90 days under conditions where the number of microorganisms destroyed in the pasta is sufficient (eg, amount of acid, treatment time, pH of the treatment medium, temperature), at least under refrigeration conditions. By pasta, treated as a suitable acid or acids in the free or dissociated state, so as to remain resistant to deterioration by microorganisms for a period of time or longer. Moreover, as used herein, treatment with acid (s) boils the pasta material in acidified water, incorporates the acid (s) directly into the pasta material during preparation, and pastea dough in acidified water. Treatment by a method suitable for intimate contact between the pasta material and the acid (s), such as dipping and rinsing and blending two or more of them.

In certain embodiments of the invention, during manufacture for storage and display based on marketing, the pasta is precooked or partially cooked. In these embodiments, the acid-stabilized product is typically shelf-stable. However, in another example, pasta mimics the fresh frozen product and does not need to cook before distributing it to the market channel. In this case the pasta is advantageously frozen, and under these conditions it has an extended lifetime compared to conventional frozen pasta products.

For the purposes of the present invention, the product is considered to be shelf-safe, which maintains acceptable quality (which can be used as food) from the time of manufacture to the expected time of consumption, even without preservation methods such as freezing. In some circumstances shelf-life of 3-4 months may be acceptable, but typically, ready-made products have at least 9 months, preferably 12 months, particularly preferably 14 months of their acceptable quality. Retained, is considered shelf-stable. Sensory characteristics of particular interest in evaluating shelf-stability are color, texture, aroma, flavor, odor and sourness. The product is shelf-safe when it maintains acceptable quality even after the time required by these properties. In particular, the growth of altered microorganisms must be prevented in pre-stable products and minimization over the long term is a shelf-stable quality assurance.

The term precooked is the temperature at which a pasta needs to consume, for example, by heating it only in a conventional oven or microwave oven, or by steaming it, or by locking it in hot or boiling water. It means that can be manufactured by doing. In the pre-cooking step, the pasta is cooked for a sufficient time so no extended heat treatment is necessary to complete the cooking in order to consume. This step can be carried out in an aqueous solution of water or acid or in a suspension of acid.

Typically, the precooked pasta is reheated for a time ranging from 30 seconds to 3 minutes. For example, in some embodiments, the pasta is heated in a microwave oven for a short time for about 2 minutes. In this way, if the pasta is heated as the final product for a meal, no further cooking is necessary since it is essentially no longer cooked. However, in certain advantageous embodiments, the precooked pasta has already been cooked completely and ready to be eaten from the container, so it can be used at room temperature or as a sealed cold pasta without heating. However, in another embodiment, the pasta mimics fresh, frozen pasta and is not fully cooked.

An essential feature of the present invention is the use of at least one polymer, typically a macromolecule, which can be used as a food (recognizable). Typically, these acids may be copolymerized materials if necessary, provided they are high molecular weight, with a molecular weight of about 190.

Of course, they are non-toxic and additionally are substances that have the ability to retard the growth of altered microorganisms without imparting a taste that has been altered by acid or other undesirable disgusting odors.

The acid is used to exhibit the shelf-stability and extended life required by the treated pasta, and an amount sufficient to meet the conditions that make it one or more of the premium pasta products.

The precise amount of acid used in certain embodiments may vary depending on the nature of the final product needed (eg, frozen but not shelf-stable, or non-frozen, but substantially shelf-stable, etc.). It will be appreciated that the amount and type, the pH required, and other materials present may vary. For example, if the product is a precooked pasta, the acid may be present in about 0.2-2 wt% in the weight ratio of the cooking medium or the brine. However, this amount may vary with each embodiment and its determination is experimental. For example, in other embodiments, the acid may be present in less than about 0.085% by weight of the cooking medium or brine. This is the technique described herein and when the device is decorated, the amount of acid required is determined.

Acids which become preferred polymers and which can be used for food have a backbone derived from cellulose or saccharides having an attached carboxyl group. Preferred polymeric acids according to the invention are arginine acids; Also preferred are acids that can be used in non-arginine polymerized foods such as catagenic acid pectinic acid, carboxy methyl cellulose acid and the like. The combination of two or more of the aforementioned acids can also be applied.

The acid usable in the polymerized food may be introduced by itself, but may instead be reacted in situ, by reaction between the salt of the polymeric acid and the inorganic acid. For example, alginate can be made by reacting sodium alginate with hydrochloric acid.

In addition, derivatives of acids may also be used in place of the acids, and derivatives of acids may be produced during cooking and present in the product. All such embodiments are contemplated by the present invention.

The use of acid for polymer foods can make pasta shelf-stable, and it is surprising for many reasons that it has all the other properties that a premium pasta product needs. For example, the already proposed methods of using acid only produced products that did not have all the properties required by premium pasta products. One typical failure is that the acid used gives pasta an acid taste that is not suitable for taste. However, this failure is improved by the present invention.

The suitability of the acids usable for food in polymers is also surprising, since these acids have never been successfully used as acidulants for pasta. Although the above-mentioned Japanese patent application is not an acidulant, the use of polysaccharide is explained. Rather, they are believed to be used as telltures and do not occur to maintain the process. Another use of polymeric acids and their sodium or calcium salts is thickening or coatings in food products. In addition, alginates can be used as stabilizers in ice cream, juice, sugar, wate iceo, sherbets and cheese, and as gelling agents in water dessert gels and milk puddings. It can be used as a suspending and thickening agent in fruit drinks and beverages, as a foam stabilizer in beer, as an emulsifier in salad dressings, and as a film generator in coatings for beef and fish. For example, US Pat. No. 3,332,786 describes propylene glycol diginate stabilizing starch (the specific starch mentioned is a modified starch derived from corn or wheat, tomato, wax and tapioca). However, this stabilization relates to the ability to withstand freeze-thaw cycles or gelation problems. It may not be admitted to have any ability to provide shelf-stability or extended product life as described herein, but this is not the case.

Thus, the prior art does not provide any indication that the acids usable in foods with such polymers can be used as acidic ingredients, and do not relate to the surprising results found in accordance with the present invention.

Moreover, these polymer acids are insoluble in water. For this reason, it is surprising that they can act as acidic ashes. It is also surprising that they can make stable products without the use of undesirably large amounts of acid to achieve the required acidification.

In practicing certain embodiments of the present invention, two separate considerations follow. The first consideration is precooking, and the second consideration is pasteurization. Pre-cooking or pasteurizing at the same time is preferable, but this is not necessary. In fact, partial cooking can occur before and / or during pasteurization.

In some useful embodiments of the invention, the pasteurization step is sometimes considered here as acid-pasteurization but is essential. The minimum need is that the core temperature of the food must be able to be maintained for a sufficient time to kill the microorganisms, typically at least about 85 ° C. for a minimum of about 5 minutes, and the food should have a pH of 4.6 or less. If the temperature is higher or the pH is lower, the treatment time can be reduced. However, at a minimum, the pasteurization step must maintain a central temperature of 85 ° C. for 5 minutes, whatever the pH. More preferably, the central temperature should be maintained at 93 ° C. for 10 minutes. If the pasteurization step is carried out at a temperature of 100 ° C. or lower, there is no need to use steam for pressurized heating. The pasteurization step can be carried out under atmospheric pressure using hot water or steam to heat the product. If the pasteurization step is carried out at a temperature above 100 ° C., the use of steam at pressurization prevents the removal of moisture. In some cases, pasta is used in foods of at least one polymer and pasteurized while the pH is maintained below 4.6.

Of course, in other embodiments, it is desirable to make pasta products that mimic fresh products. This is done by incorporating acid into the pasta dough or by rinsing or by cooking the dough in an aqueous solution or suspension of acid to ensure that the pH of the pasta is sufficiently low so that the pasta is resistant to microbial deterioration for 90 days or longer. It can be done by enabling it. In this embodiment, the pH of the product may be lower than 4.6, but if the product is frozen or some similar preservation is taken, the pH may be raised to 6.0. It is also within the art to derive the most appropriate parameters from this standpoint. For example, high pH may be used if the lifetime of the pasta does not need to be significantly extended. In addition, in these embodiments, the pasteurization is also carried out through these steam tunnels so that the central temperature thereof is maintained at about 95 ° C. for about 5 minutes.

In some useful embodiments, one or more conventional acidulants are used in addition to the polymeric acid. Conventional acidulants can be used to adjust the pH of the pista to the required level. Typically, conventional acidifiers are present in saline to cook pasta, the amount of which is about 0.1% to about 0.05% in pasta. However, in some embodiments, conventional acidifiers are incorporated into pasta dough. In some embodiments, conventional acidulants are replaced with acids that can be used in foods of some polymers that may otherwise be needed. However, the amount of conventional acidulant used does not have to be so great that it imparts an unacceptable flavor to the pasta, and the amount of acid available for polymerized foods should not be reduced to such an extent that the advantages of the present invention are lost.

Suitable conventional acidulants include inorganic acids such as phosphoric acid, sulfuric acid, hydrochloric acid and organic acids such as citric acid, malic acid, acetic acid, fumaric acid, tartaric acid, adipic acid, lactic acid, ascorbic acid, sorbic acid, porpionic acid and erythrobic acid, and the like. do. Citric acid is particularly preferred, but malic acid is also preferred, and ascorbic acid is the same. In some embodiments, about 20-60 wt% of alginic acid and 40-80 wt% of malic acid are used. Examples of formulations within this range are 50% azinic acid, 50 wt% malic acid, 30 wt% alginic acid and 70 wt% malic acid.

Salts and / or sugars and other flavoring agents, such as 1-2% each of them, may be used in the cooking medium or in saline. In order to measure the pH of a pasta, a known amount of pasta is blended with the same amount of water in the blender, for example a 100 g sample, until a uniform pasta. The electrode tip is immersed in the pasta while the pasta is stirred. Allow the electrode to stabilize for 1 minute before reading the pH.

As discussed above, according to some embodiments of the invention, the pasta is precooked to boil it and bring it into the state required for manufacture. However, it is not necessary to boil and the pasta may be precooked even at temperatures below 100 ° C. In some embodiments, the temperature is between 90 ° C.-100 ° C., with 95 ° C. being preferred. When significant thermal exposure is expected to be needed in subsequent process steps, such as pasteurization or other stabilization, the degree of preceding partial cooking—eg, cooking time and / or temperature—is less than the corresponding value. Typically, pasta is precooked for about 5-20 minutes, in particular 7-16 minutes (including any pasteurization or other stabilization), in some embodiments about 10-30 minutes, preferably for 15 minutes. Boil in an aqueous solution or suspension of the acid available for the food of at least one polymer described above. Aqueous solutions or suspensions typically have a pH of 2.0-4.0, especially 2.4-2.8.

In some embodiments, the aqueous solution or suspension has a pH of 3.0-4.0, with a preferred pH of 3.5. However, the exact time pH, temperature and other conditions of the pre-cooking vary depending on the embodiment, and those skilled in the art can experimentally derive the parameters of the particular pre-cooking best suited for this position, from the mastery of his technique and from the description herein. I can do it. For example, the cooking time of the pasta may vary depending on the size, thickness and shape of the pasta and the degree of precooking. Guidance as to suitable conditions that can be used can also be obtained by studying the embodiments described later. From the descriptions and embodiments given above, one skilled in the art can determine appropriate conditions for processing a pasta. After cooking, the pH of the pasta should be less than about 4.6 for products that require pasteurization of the product.

This is the maximum recognized pH that makes the pasteurized product acid stable. Typically, the pH of the pista is in the range of about 3.8-4.6, preferably 3.8-4.2, or in some cases 4.1-4.6 especially 4.3-4.4. In one preferred embodiment, the pH of the pista is about 4.0.

The pH can be below 3.8. However, the lower the pH, the more acid must be used, and the more difficult it is to remove acid flavor in pasta.

As a practical matter, from the immediate description given above, those skilled in the art use a balance between the pH level and the amount used, so that the pasta is shelf stable and substantially free of acid flavor.

The pasta of the present invention is typically capable of maintaining acid stabilized pasta, i.e. horizontal extension from pasta's shelf-stability or acid-stabilization may require substantially no shelf stability or extended life for a complete period of time. Packaged in containers of form, structure and composition which are not significantly reduced by influence. During packaging, in some embodiments, the temperature of the pasta remains at least about 90 ° C. during packaging in the container.

In another embodiment, the pasta may be cooled for the first time. The packaging is preferably a container made of microorganisms which cannot penetrate and / or a waterproof material, for example glass, foil or a suitable plastic, and in some embodiments a container made of a material which oxygen cannot penetrate (e.g. It is a small pocket (pouch). These containers include cans, jars, bottles, foil trays, plastic trays, foil porches or plastic porches. The containers are flexible and of strength.

Particularly preferred containers are plastic trays, advantageously having foils or plastic lids. The plastic may be a single layer, or preferably a reinforcement layer such as a nylon or polyester layer, or a polyethylene / polyvinylidene chloride or EVOH layer such as nylon / polyethylene or polyester / polyethylene It may be a laminate including a sealing layer.

The package may also be a laminate of commercially available plastics and plates (boards) as a combi block. An advantage of packaging the pasta of the present invention as a plastic material is that the production rate can be reheated in a microwave oven without having to transfer it to another bowl before reheating.

In one embodiment, the pasta is packaged in a container by vacuum prior to pasteurization or prior to other processes associated with partial cooking (in which case the vessel may be able to withstand the heating accompanying pasteurization or other processes). Should be).

In another embodiment, the pasta of the invention is preferably packaged in a container under an inert gas to avoid any discoloration of the production rate by oxidation during pasteurization or other processing, storage or display. Typically the vessel is washed off as an inert gas, after which the vessel is sealed and sterilized.

Any suitable, non-toxic inert gas may be used, but nitrogen and especially carbon dioxide, or mixtures of nitrogen and carbon dioxide, are preferred. Typically, the atmosphere in the vessel is substantially free of oxygen. The package is welded and sealed.

This packaging allows the container to be substantially empty to maintain the pasta while keeping the air content in the container not to exceed 5%.

In some embodiments, pasteurization is carried out by maintaining the pastea at a temperature of 85 ° C. in a sealed container, for example, treating it for about 6 minutes in steam on a 20 mm thick pack, followed by drying and cooling. When the pasta cools in the package, reheating to the temperature as described above can be carried out in steam or hot water. In addition, the pasta may be pasteurized or may be subjected to a partial cooking process before the package is sealed. The use of carbon dioxide is particularly desirable in some instances because it can provide even more protection against alteration caused by microorganisms. For example, the use of CO ₂ is preferred when the pasta of the present invention is able to contain water in a package such that water provides a breeding ground for microorganisms. However, if the product is packaged in carbon dioxide (carbon dioxide), this gas can be dissolved in the water of the glass present. This allows water to provide much less of an environment conducive to the growth of microorganisms. In other embodiments, the use of food grade diatomic nitrogen is preferred. Here, the CO ₂ produced by the altered microorganism is blocked by the CO ₂ introduced as an inert atmosphere, and the detection of CO ₂ may be an indication of the presence of such microorganisms.

Another refinement of the present invention involves the introduction of raw or partially cooked pasta in a container, which typically requires at least one polymer, although it is not necessary to dry the water content to 12% or less. Hot aqueous solutions or suspensions of edible acid are required.

In one embodiment, the w / v ratio of the pasta and the solution or suspension is 2.8-3.0 times the total amount of product of the dried pasta amount. It may be desirable to bring the solution or suspension to a high temperature, such as 82-98 ° C., but this is not necessary in all cases.

The solution or suspension is formulated in an amount that can be absorbed, completely or at least substantially, in the pasta upon heating. The container is sealed and its contents heated to, for example, 90-100 ° C. under conditions suitable for such absorption.

If necessary, the pasta of the present invention may be coated with a small amount of edible oil, such as rice oil, sunflower oil, soybean oil, cotton oil, or rapeseed oil, to reduce stickiness. Edible oil is used in sufficient amounts to alter the taste of the product, to correct the tendency of pasta to sticky, and to prevent the aggregation of bacteria and the like during prolonged storage. Typically, the edible oil comprises 0.5-2 wt% by weight relative to the weight of the pasta. In another embodiment, the pasta may be passed through a hot solution made of 50% water, 50% vegetable oil, and an emulsion as an emulsifier, wherein the emulsion is used diluted 10-fold as water.

Moreover, the pasta may be quenched if necessary. After heating associated with pre- or sub-cooking, it is desirable to quench the pasta in an aqueous solution or suspension of acid usable for at least one polymer food as previously described. The quench liquid preferably contains one or more conventional acidulants (as already described) in addition to the polymeric acid. Whether quench liquid is used or not, the pasta can be washed between the stages (eg as water) and separated by removing all glassy liquid prior to packaging or at least before sealing the container. .

Thus, the finished precooked pasta in one embodiment of the invention typically has a water content of at least 12% and a pH of about 4.6 or less.

Preferably, the pasta has a water content of about 65% -75% and a pH of 3.8-4.2. In particular, Pista has a pH of 3.8-4.2. In addition, pasta contains a characteristic acid component. This component is preferably included in an amount of about 0.2-2% (w / w), especially 0.6 (w / w)%.

The acid component in the pasta contains some of the acid component present in the treated pasta and some residuals, reflecting that the pasta has already been treated.

As described above, the pasta of the present invention is so-called (i) extended life at room temperature or refrigeration temperature normally performed, (ii) ease of manufacture and storage, and (iii) glass from the substantial presence of the surrounding liquid at storage conditions. (I) when the conditions are suitable for edible use, substantially no altered taste and odor due to decay or the like, and (iii) taste or appearance can be compared to products produced from conventional dried pasta. The premium pasta creation, which is better than this, satisfies all the features and benefits required.

The invention is described and illustrated in more detail in the following examples. It is to be understood that these examples are merely for further illustrating the present invention, and are not intended to be limiting at all. It will be appreciated that variations and modifications to the present product and preparation can be made by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.

Example 1

Small spiral pastries made from conventional pasta dough are used in this embodiment. A stock solution containing 10 g alginic acid and 8.0 g citric acid in 4000 g of water and having a pH of 2.5 is prepared.

500 g of small spiral pasta are boiled for 12 minutes in the stock solution in the soup container. The cooked pasta is treated with a water filter and tripled and filled in a tray which is not permeable to gases made of polypropylene or a blend of APET and CPET. The tray is heat-sealed under pressure with a lidded material laminated in multiple layers as a foil. The vessel and its contents are placed in a retort, the temperature at the inner core is 95 ° C. and pasteurized for 16 minutes to yield the product. The product has a pH of 4.53; Upon reheating the pasta has an organic functionality similar to or the same as the pasta treated by conventional methods of boiling and cooking in water.

Example 2

A small spiral pasta is prepared according to Example 1 except that rice oil is applied to the spiral pasta prior to packaging in an amount of 3 g of oil per 400 g of pasta. Product or pH 4.53; Upon reheating, the pasta has an organic functionality similar to or the same as the pasta treated by conventional methods of boiling and cooking in water.

Example 3-6

In these embodiments, a stock solution comprising alginic acid and citric acid in water is prepared according to the amounts described in the following table. The pasta in the amount described in the table is boiled for 15 minutes in the stock solution in the soup vessel. The cooked pasta is drained by treatment with a water filter, quenched in a soup container as a stock solution of 2000 g, and then filled into a tray which is impermeable to polypropylene gas. The trays are rinsed with food grade nitrogen and sealed as described above.

In each case, upon reheating, the pasta has an organic functionality similar to or the same as the pasta treated by conventional methods of boiling and cooking in water.

Example 7-10

In these embodiments, the pasta is prepared according to the method described in Examples 3-6, except that the quench liquid is not used in the amounts described in the table below.

In each case, at the time of reheating, the pasta has an organic functionality similar to or the same as the pasta treated by the conventional method of cooking by cutting off in water.

Example 11-16

In these embodiments, a stock solution comprising alginic acid and / or pectinic acid in water is prepared according to the amounts described in the following table. The amount of pasta described in the table is boiled for 16 minutes in the stock solution in the soup container. The cooked pasta is drained with a water filter for 1 minute and quenched in a soup container as a stock solution. All of the product is coated with vegetable oil.

In each case, the pasta has an organic functionality similar to or the same as the pasta treated with conventional methods of boiling water and cooking. The terms and expressions used so far are for the purpose of description and not of limitation, and are not intended to be used in the sense of denying the contents to the features described and shown as part thereof, and within the scope of the invention. It should be acknowledged that the change of is possible.

Claims (44)

A process for preparing an acid-stabilized pasta comprising treating the pasta to an acid usable in foods of sufficient polymer to be below pH 4.6 to exhibit acid-stabilization and acid flavor removal effects. Preparation of acid-stabilized pasta comprising treating the pasta to an acid usable in food of at least one polymer in an amount, temperature, and time sufficient to achieve acid-stabilization of pasta to pH 4.6 or less Way. The method of claim 2, wherein the acid usable in the food product of the polymer is alginic acid. The method for producing pasta according to claim 2, wherein the pasta is cooked in an aqueous solution or suspension of an acid usable in the above-mentioned polymer food. The method of claim 4, wherein the aqueous solution or suspension of acid usable in at least one polymer food product has a pH of 2.4 to 2.8. The method of claim 4, wherein the acid usable in the food of at least one other polymer is dissolved or suspended in an aqueous solution or suspension of the acid usable in the food of at least one polymer. 7. The acid according to claim 6, wherein the acid usable in the other food is composed of citric acid, malic acid, acetic acid, fumaric acid, tartaric acid, phosphoric acid, adipic acid, lactic acid, ascorbic acid, sorbic acid, propionic acid, erythorbic acid, sulfuric acid and hydrochloric acid. Method for producing a pasta, characterized in that selected from the group. 8. A process according to claim 7, comprising cooking said pasta in an aqueous solution or suspension of at least one polymer and at least one citric acid. 5. The method of claim 4, comprising quenching the pre-eluted pasta described above in an aqueous solution or suspension of acid usable in at least one polymer food. 10. The method of claim 9, wherein the acid usable in the food of each polymer used for quenching is alginic acid. 10. The preparation of pasta according to claim 9, wherein the acid usable in the at least one other food is dissolved or suspended in an aqueous solution or suspension of the acid usable in the food of at least one polymer used for quenching. Way. 12. The acid according to claim 11, wherein the acid usable in each of the other foods mentioned above dissolved or suspended in an aqueous solution or suspension of acid usable in a food of at least one polymer used for quenching is citric acid, malic acid, acetic acid, fumaric acid, Method for producing a pasta, characterized in that selected from the group consisting of tartaric acid, phosphoric acid, dipic acid, lactic acid, ascorbic acid, sorbic acid, propionic acid, erythorbic acid, sulfuric acid and hydrochloric acid. 5. The method of claim 4, comprising treating the pasta under process conditions that are pasteurized with acid. 5. The method of claim 4, comprising treating the pasta in a pre-cooked state. The method of producing a pasta according to claim 1, comprising cooking the pasta in an aqueous solution or suspension of an acid usable for food of at least one polymer under the condition that the pasta has a pH of 3.8 to 4.2. 16. The method of claim 15, comprising cooking the pasta under the condition that the pasta has a pH of 4.0. The method of claim 4, wherein the cooked pasta is separated from the residual solution or suspension. 5. The method of claim 4, wherein the cooked pasta is contacted with a sufficient amount of edible oil to prevent the pasta from sticking. 19. The method of claim 18, wherein the amount of the edible oil is 0.5 to 1% by weight of the pasta. To prepare acid-low temperature sterilization and pasta in a container, cooking the pasta to pH 4.6 or less in an aqueous solution or suspension of acid usable for food of at least one polymer at a sufficient time and temperature. Manufacturing method of shelf-stable pasta. 20. The method for producing pasta according to claim 19, wherein the pasta at the time of packaging is treated with the pasta under a condition of being precooked. 21. The method of claim 20, wherein the above-mentioned packaging step comprises the step of containing the measured amount of the previously cooked pasta into the container, rinsing the container with an inert gas, sealing the container and sterilizing its contents. The manufacturing method of the pasta containing. 21. The method of claim 20, wherein the above-mentioned container is not infiltrated, waterproof, or infiltrated and waterproof by microorganisms. 21. The method of claim 20, wherein the container is a plastic tray or a bag. 25. The method of claim 24, wherein the plastic tray or bag is a laminate comprising a reinforcement layer and a sealing layer. 21. The method of claim 20, wherein said packaging step substantially empties the container to preserve the pasta. The pasta is introduced into the container in respective amounts together with an aqueous solution or suspension of an acid available for food in at least one polymer so that the water component in the solution or suspension is substantially absorbed by the pasta, the container is sealed, A method for producing shelf-stable pasta, comprising heating the contents of the vessel such that the water content in the solution or suspension is substantially absorbed into the pasta, and acid-cold disinfection occurs. 28. The method of claim 27, wherein the pasta described above is partially cooked prior to introducing it into the container. The method of claim 27, comprising treating the pasta under conditions pre-eluted upon completion of acid-cold disinfection. A method of preparing an acid-stabilized pasta comprising introducing an acid of a polymer usable for food to a pH of 4.6 or less while preparing pasta dough. 31. The method of claim 30, further comprising heat-low temperature sterilization of the pista in addition to the foregoing. A method of making a pasta for edibles comprising heating a pasta with an acid-stabilized pH of 4.6 or less wherein the acid flavor component is substantially removed. Acid-stabilized pasta comprising treating the pasta to a pH of 4.6 or less with an acid that is acid-stabilized and usable in foods of non-alginated polymers in an amount sufficient to substantially remove acid flavor. Manufacturing method. 34. The method of claim 33, comprising cooking the pasta described above in an aqueous solution or suspension of acid and at least chatric acid for use in food of at least one non-alginated polymer. A shelf comprising cooking pasta in an aqueous solution or suspension of acid usable for foods of at least one polymer having a pH of less than 3.0 or greater than 4.0 and less than or equal to pH 6.0 or 6.0, at a time and temperature sufficient to achieve acid stabilization A process for producing a stable pasta. Aqueous solutions or suspensions of acids for use in foods of at least one poly with a pH of less than 3.0 or greater than 4.0 and a pH less than or equal to 6.0 and equivalent to 6.0 are each capable of substantially absorbing water components of the aqueous solution or suspension into the pasta In different amounts of, into the container capable of maintaining the pasta even during shelf-stable periods with the pasta; Sealing the container; A method for producing shelf-stable pasta comprising heating the contents of the vessel such that the water component of the aqueous solution or suspension is substantially absorbed by the pasta and is acid-cold sterilization. During the preparation of acid-stabilized pasta, the acid-stabilized pasta comprising the introduction of acid into the pasta dough which is usable in foods of sufficient polymer to be below pH 4.6 for acid-stabilization of the pasta. Manufacturing method. A method of making an acid-stabilized pasta comprising contacting an aqueous solution or suspension of acid usable in a polymer food with a pasta dough at pH 4.6 or less under conditions sufficient to achieve acid stabilization of the pasta. For food use, comprising heating an acid-stabilized pasta having an acid content of at least 12%, a pH of 6.0 or below and a food ingredient of at least one non-alginated polymer Manufacturing method of pasta. Food for 10-30 minutes at a temperature between 90 ° C. and 100 ° C. in an alginic acid solution having a pH of 3.0 to 4.0 or a solution of one or more other acids selected from the group consisting of alginic acid and malic acid and ascorbic acid. A method of making a conservative pasta comprising treating the paste. 94. The method of claim 93, wherein, in addition to the foregoing, the food is drained and placed in a container made of a material that is substantially impermeable to oxygen; A method for producing a preservative pasta, further comprising washing the vessel with an inert gas and sealing the vessel. 95. The apparatus of claim 93, wherein, in addition to the foregoing, cooling the pastea; Filling it with a container made of material substantially incapable of oxygen; The container is reheated with hot water or steam for a sufficient time such that the temperature at the center of the package reaches 85 ° C; A method of making a conservative pasta, further comprising drying and cooling the vessel. Place the dried pasta into a container; The container is filled with a volume of hot solution of one or more other acids selected from the group consisting of alginic acid or alginic acid, malic acid and ascorbic acid, so as to be completely absorbed into the faceta; The vessel is sealed such that the air content in the vessel does not exceed 5%; A method for producing a conservative pasta comprising heating the vessel and the pasta to 90 ° C. to 100 ° C. so that the solution is entirely absorbed by the pasta and the pasta is softened. A method of producing a pasta for edible use, comprising cooking by microwave-processing a partially precooked pasta having an alginic acid component at pH 4.1 to 4.6.