KR20120125412A - Preparation Method For Retort Pasta - Google Patents

Abstract

In the case of instant pasta, which many people like to eat, it is common to remove the packaging individually and add cold water to cook it in a microwave or cooking utensil for the second time. However, the present invention has a taste and flavor in the instant pasta of all tomatoes or creams. It is a vacuum-packed mixture of seafood, meat, chicken, and vegetables made by adding various spices.The water (mixed liquid) contained in the vacuum package of noodles is flowed to the cotton so that the various packages are not opened and the water is immersed. It relates to a method for producing an instant pasta, characterized in that cooking simply. Therefore, the cooking method is simple and can be cooked by anyone of any age, regardless of place, and more delicious and nutritious and surprisingly relates to a method for producing instant pasta which is very useful for group meals and mass cooking.

Description

Preparation method of instant pasta useful for mass cooking {Preparation Method For Retort Pasta}

The present invention is a vacuum packaging of noodles in a method for manufacturing instant pasta of all tomatoes or creams and various noodles products, vacuum-packed and added a variety of spices and vegetables or seafood or meat or chicken broth to give the taste and flavor of the pasta will be. This allows the broth to flow out of the package or to be individually attached and mixed without breaking the vacuum packaging of the noodles, making it simpler to cook, especially for group meals, to enhance the taste and texture of pasta noodles and sauces. It is effective to make mass cooking and feeding within a short time.

In general, when cooking pasta, complex cooking procedures such as 1) preparation of ingredients, 2) boiling noodles, and 3) boiling noodles and sauce together with a second boil are necessary. When prepared in advance, the noodle is excessively blown, or the starch comes out, the noodles are entangled, and the noodles and sauce are hardened. Therefore, the original taste and texture of the pasta are hampered. In addition, in the case of retort instant pasta, the first-obtained and vacuum-packed noodles are combined with moisture to ripen. This is a hassle to remove the vacuum packaging of the noodles and sauce, and to cook separately by mixing the sauce and a certain amount of cold water in a frying pan or microwave oven. Cooking time is usually 3-10 minutes, most of the time is 5-7 minutes, so most of the instant pasta is difficult to cook and provide for large cooking and group meals. If you cook your own food, you will not only have a different kitchen, but the results will vary depending on the time and recipes. Has no drawbacks.

Application No. 10-2008-0053528 Korean Patent No. 1998-021782 U.S. Patent No. 5063072 U.S. Patent No. 5256435 Korean Patent No. 1995-0032159 Korean Patent Patent 2001-0054968

None

The present invention relates to a method for preparing instant pasta, which is excellent in taste and nutrition and is easy to cook, which is useful for mass feeding and mass cooking.

First, long and short dry and wet noodles for various pasta, such as spaghetti linguine penne, can be obtained by dipping or steaming according to the characteristics of cotton, or by heating and dipping and steaming together. Then, vacuum packing the water (hereinafter mixed solution) made by adding natural spices to seafood or meat or chicken and various vegetables suitable for each pasta. A retort instant pasta is then prepared which is characterized by the addition of a moisture (mixture) vacuum package together or separately with the obtained wet pasta noodles. Therefore, the object of the present invention is that the vacuum-packed water (mixture) is added directly or indirectly, the final cooking is easy to use for group meals and mass cooking and easy to cook more easily at home instant pasta with excellent taste and nutrition To prepare.

For more detailed purposes

1) to make a large-scale ready-to-eat pasta that can be cooked by immersing vacuum-packed noodles and sauce in hot water.

2) to prepare an instant pasta solution containing seafood, meat, chicken, and various vegetables added to it.

3) to prepare noodles and sauces with excellent taste and aroma added with the water (mixture) of 2

4) It is to provide a vacuum packaging method of instant pasta that can be easily cooked using the above configuration.

5) It can also provide eco-friendly instant pasta applying this.

In order to achieve the above object, the present invention prepares a variety of nutrient-rich water (mixture) that can be used as a natural seasoning and it is 1) button type 2) nozzle type 3) sticker type 4) separate type 5) addition hole or penetration Prepare instant pasta characterized by mixing through a sphere or by direct addition. In addition, salt or oil is added in the manufacturing process to cook and obtain noodles to increase the texture of the noodles (texture, elasticity, water absorption) and improve storage. A moisture mixture is also added to the sauce's manufacturing process to make the sauce richer and more nutritious while allowing the sauce to be fully absorbed into the cotton during the final cooking process. In addition, the processed cotton, water (mixture) and sauce are vacuum sterilized and packaged using preferably polyethylene, furthermore, manufactured using synthetic polymer or natural polymer (PCL), etc. Produces cookable, eco-friendly instant pasta. In addition, in the method of providing a similar effect, so that the water required for the final cooking can be supplied by itself without a separate cooking process, adding extra moisture to the cotton and immersing in hot water in various ways without adding water (mixture) To prepare an instant pasta, characterized in that cooking.

The greatest effect of the present invention is that the pasta can be cooked more quickly and simply while providing better taste and nutrition than the instant instant pasta, which is very useful for mass meal and mass cooking. In particular, the addition of salt and oil in the manufacturing method of the cotton has the effect of maintaining the unique texture and prevent cotton swelling. In addition, the added or mixed water (mixture) has the effect of enriching pasta's inherent taste and nutrition and increases the sterilization effect of primary fungi and reduces nutrient loss by heating and adding the ingredients added to the sauce during cooking. Excellent texture and materials can provide a unique taste.

In addition, the present invention is very useful for mass meals and group cooking, there is an advantage that can be enjoyed more easily pasta regardless of the place of individual or individual cooking.

In addition, it is surprisingly possible to replace preservative-free, MSG and colorless with moisture (mixture), so that vacuum packaging and outer packaging containers can be manufactured using eco-friendly materials and using PLA (polylactic acid) represented by natural and synthetic polymers. It is also possible to produce eco-friendly instant pasta with excellent taste and nutrition. As a method of obtaining the dried or wet pasta noodles, dry heat by heating or heating air, in addition to the method of heat immersion as in U.S. Patent Nos. 5063072 and 5256435, and the method of using steam steaming as described in Korean Patent No. 1995-0032159 Although there is a method of heating, the present invention is not limited to being manufactured by such a heating immersion or steam steaming and dry heat heating method, etc., there is an advantage that can be applied to all instant pasta and instant cooking retort noodles.

The representative figure represents the vacuum packaging of the noodles containing the button-type water (mixture) retort pouch inside.
1 is an elevational and cross-sectional view of a side face vacuum packaging including a button-type retort pouch
2 is an elevational and cross-sectional view of a faceted vacuum package including a nozzle-type retort pouch
3 is an elevational and cross sectional view of a side face vacuum packaging including an external retort pouch;
4 is an elevational and cross sectional view of a side face vacuum packaging including a separate retort pouch;
Fig. 5 is an elevational and cross-sectional view of the instant noodles vacuum packaging consisting of a sticky retort pouch.

1. Processing method of noodles

In the present invention, various pasta noodles in a dry or wet state are 3 to 20 pasta wt% salt salt, preferably 5 to 15 pasta wt%, 5 to 30 pasta wt% olive oil, preferably 10 to 20 g of 100 g of pasta noodles. It is obtained by dipping for 2-12 minutes, preferably 4-10 minutes, in hot water heated to 85-120 ° C. to which pasta weight% is added. In addition, by using a secondary container made of stainless steel or metal mesh and the mesh container is rotated by 3-15cm / 1sec, preferably 5-10cm / 1sec vertical rotation, to prevent pasta sides from sticking or stagnating inside the container, It is more effective to prevent the degree obtained during cooking and mass cooking according to the pressure and temperature of the lower part.

During this process, the salt contained in the hot water improves the flavor of the noodles, maintains its elasticity, provides a better texture, and enhances the antiseptic and antiseptic effect in the air. This can be obtained in combination with a variety of retort (sterilization) method in the vacuum packaging, even greater long-term storage effect. Olive oil has the effect of preventing the loss of moisture and starch obtained by adsorption on the surface of noodles during boiling, and preventing pasta noodles from tangling or sticking together. In addition, the olive oil adsorbed on the cotton not only improves the flavor, but also reduces the contact with the air before vacuum packing and minimizes the contact with the residual air in the vacuum packing to prevent the deterioration and decay of the product during sterilization and cold storage. It works.

The pasta noodles after the above process are immersed in cold water for 3-25 seconds, preferably 5-10 seconds, prior to retort vacuum packing, and then 10-40 minutes at room temperature (16-21 ° C.), preferably 20 The surface is dried for 30 minutes -2 hours, preferably 1-2 hours, at room temperature without immersion -30 minutes or cold water.

This is because the olive oil adsorbed on the surface of the pasta forms an oil film on the surface, which prevents the moisture from evaporating into the atmosphere and does not stick to each other. There was a characteristic that does not leak into.

(For example, in Korean Patent Application No. 10-2008-0053528, vacuum packaging of raw materials such as meat is applied to vacuum packaging by applying olive or sunflower seed oil to prevent the loss of juicy and moisture. Be careful not to lift and settle on the surface, it may leak out during vacuum packaging.

Pasta obtained by the above method, various pasta noodles did not change in taste and did not progress for 3-5 days even if they were refrigerated in air (0-5 ° C) without vacuum packaging. This means that it can provide a better texture and flavor in the final consumption, which requires a quick supply after preparation. The method of ripening and obtaining noodles by adding salt and olive oil is not limited to instant pasta but has an advantage that can be applied to various instant noodles products.

The packaging of the prepared noodles is preferably packaged using any one method selected from the group consisting of an air packing, a vacuum packing, and a nitrogen gas substitution packing, but more preferably, a vacuum packing method is used.

The packaging is polyethylene (PE), aluminum-laminated low density polyethylene (Al-LDPE), polypropylene (PP), polyvinyl chloride (PVC), polyvinylidene chloride ( Polyvinylidene chloride, PVDC), or nylon (Nylon) is preferably used in any one of the packaging group selected from the group consisting of polyethylene, but more preferably, but not limited to. The reason polyethylene is preferable is that the polyethylene is used as a raw material of most vacuum packaging papers on the market, which is economical, efficient, and excellent in thermal adhesion, and it is easy to control oxygen permeability by a combination of various polymers.

1. Example (Evaluation of noodles processing and quality)

According to the manufacturing method of the noodles of 1 above, 100 g of spaghetti made of strands having a thickness of 1.5 mm, the most common used for pasta, was prepared by four samples. Sample 1 ) of the invention was dried spaghetti noodles in hot water heated at 95-100 ° C. for 6 minutes and then dipped in cold water for 5 seconds and dried in air. Sample 2 ) was added 15 pasta wt% of natural salt in the process of Sample 1 above. Sample 3 ) was added 20 pasta wt% olive oil in the process of Sample 1. Sample 4 ) was added to the salt and olive oil of Samples 2 and 3 in the course of Sample 1 above. Each sample was vacuum packed in air without sterilization and stored under the same conditions at 5 ° C. for 5 days.

As a result of the comparative experiments, it can be seen that in the case of C and D, the amount of water obtained is relatively small, and starch and water leaching do not occur and do not stick. In the case of B and D, the sticking phenomenon occurs in the case of B, but it is hardly felt in the taste change, and in the case of D, the stability is shown in all cases of concern. This can be said that oil affects the moisture obtained or leached into cotton, and salt affects sterilization and storage.

The experiments consisted of a group of experts and the general public who measured the texture and elasticity of cotton by Delphi method and sensory test. The results showed that the texture and elasticity were good in the order of D> C> B = A.

Delphi Method

When mechanical or physical analysis is not 100% predictable, it makes subjective evaluations by experts and the general public relatively data. This is a useful measurement method especially when the evaluation results may differ depending on individual differences such as food. In this experiment, 5 Italian culinary experts from 2-20 years of experience and 25 general publics who liked pasta participated.

2. Processing method of mixed liquid (meat)

a) seafood mixture:

55-85% by weight of purified water, 5-20% by weight of mussels, 5-20% by weight of clams, 2-5% by weight of dried kelp, 1-5% by weight of green onion, 1-3.5% by weight of onion, Garlic 1-3%, Whole pepper 0.2-1%, Parsley 1-3%, Basil 0.5-2%, Carrot 1-3%, Red pepper 0.5-2%, Dry Olive leaves 0.05-0.5%

b) meat mixture:

55-85% by weight of water purified on the basis of the mixing amount before heat processing, beef and beef bones (may be heated in a 100-200 ° C heating vessel) 10-40% by weight, leek 1-5%, onion 1-3.5 %, Garlic 1-3%, Whole pepper 0.2-1%, Parsley 1-3%, Basil 0.5-2%, Carrot 1-3%, Red pepper 0.5-2%, Dried olive leaves 0.05-0.5 weight%

c) chicken mixed solution:

55-85% by weight of purified water, 10-30% by weight of partially removed skin and flesh, 10-30% by weight, leek 1-5%, onion 1-3.5%, garlic 1-3 wt%, whole pepper 0.2-1 wt%, parsley 1-3 wt%, basil 0.5-2 wt% carrot 1-3 wt%, red pepper 0.5-2 wt%, dried olive leaf 0.05-0.5 wt%

d) vegetable mixture:

Water 70-90% by weight, leek 1-5%, onion 1-3.5%, garlic 1-3%, whole pepper 0.2-1%, parsley 1-3% by weight , Basil 0.5-2% by weight Carrot 1-3%, Red pepper 0.5-2% by weight, Dried olive leaves 0.05-0.5% by weight

e) general mixture:

90-99 wt% of purified water, 1-10 wt% of salt

* In addition to the above method, even if the retort packaging using 100% of the water without adding the additives, the immersion in hot water by supplying moisture has the same effect.

The water cooking method of a, b, c, d, e above is heated to (85 ~ 125 ℃) for 10 to 120 minutes. Preferably heated for 20 to 60 minutes and the processed mixture is cooled and purified to remove the additives and impurities and is completed by adsorbing or removing the fat component that can be gelled.

The component ratio of the mixture is preferably in accordance with the above method, but according to the embodiment is not limited thereto, and various mixtures may be added according to the preference.

The vacuum-packed mixed solution is 1.button type (Fig. 1), 2.nozzle type (Fig. 2), 3.external type (Fig. 3), 4.separable type (Fig. 4), 5.sticker type ( Figure 5) can be mixed in the way by flowing through the discharge hole of the retort pouch produced in the back or the like soaking moisture from the outside. The vacuum packaging of the mixture solution, which is vacuum packed with cotton (see diagram), is cooked with water (mixture) for 1 to 5 minutes in heated hot water without breaking the retort cotton (95 ~ 125 ℃). And 6) Similarly, there is a method of vacuum packaging by adding water (mixture) directly to a certain amount of cotton or sauce. In addition, 7) prepared in the state of commonly known aldante cooked 75-95% of the first obtained cotton, there is a method of opening in cooking and immersing in hot water.

3. Retort vacuum packing of water (mixture) and retort vacuum packing of cotton

1) Button type

As shown in FIG. 1, when a button 11 is pressed over a predetermined pressure by attaching a button 11 of a touch-down method to a front portion of a retort vacuum packaged with water (mixture) (12), it protrudes at the bottom of the button. The button 11 forms a through-hole (outlet hole) in the nostalgic pouch at the bottom by the formed forming protrusions 14, so that the button 11 is soft or hard, which is easy to bend in a manner of supplying moisture (mixture) to the noodles. It is made of harmless metal and thermosetting polypropylene or environmentally friendly and general plastic products.

The button 11 is basically one-piece or circular, and can be replaced by the configuration of the similar action. This should be considered in preference to the eco-friendliness, ease of manufacture, and rationalization of manufacturing cost.

2) Nozzle Type

As shown in FIG. 2, a hollow circular nozzle through-hole 21 is attached to the upper and lower ends of the retort vacuum packaged with water (mixture), so that the nozzle is soft or hard, as in the case of 1). It can be made from non-hazardous metals and thermosetting polypropylene or from environmentally friendly or general plastic products. Cylindrical rod-shaped nozzles (21) to form a groove 22 is easy to separate by cutting line to be broken (23) or at a predetermined pressure, by bending (23) through the discharge hole 21 formed separately Let moisture flow into the noodles. In addition, it is characterized in that the part of the nozzle is not separated or formed to have a secondary joint, so that a part of the separated nozzle does not enter the surface.

3) External type

As shown in FIG. 3, the nozzle 31 or the water (mixture) retort vacuum package including turning and bending to form the discharge hole 31 is formed on the left, right or upper and lower ends of the vacuum-packed surface. It can be manufactured from soft or hard, harmless metal, thermosetting polypropylene or environmentally friendly or general plastic products that are easy to bend as in the case of 1).

4) Detachable

As shown in FIG. 4, the first processed surface is sterilized and vacuum-packed, and the retort pouch sterilized and vacuum-packed by sterilizing water (mixture) is separately added. The cotton is formed by the secondary zipper lock 41 or the like in the retort vacuum-packed pouch and the external thermal bonding, the cotton and water (mixture) can be opened, mixed and sealed so as not to be counted out. It is done.

5) sticker type

As shown in FIG. 5, the suction and discharge holes 51 are made by punching 30-60 spots at the upper and lower ends of the retort pouch into which the surface enters, with a diameter of 1-10 mm, preferably 3-6 mm, in the suction and discharge holes 51. One surface of the adhesive sheet 52, which is easily sealed, is sealed on the vacuum packaging sheet, and the other surface 53 is opened and closed. It is characterized in that the suction and drainage of water (mixture) is made through the through portion formed in the upper and lower portions by removing the adhesive sheet portion of the vacuum packaging containing cotton. This method does not require vacuum packaging of water (mixture), and it is characterized by a method of directly immersing cold water in the final cooking step and cooking by immersing in a mixed solution to which various mixtures are added depending on the cooking conditions.

6) Direct addition type

In addition, a method of obtaining a similar effect without using moisture (mixture) requires extra moisture absorbed into the cotton when vacuum-packing the cotton by pasteurization. At this time, residual water in the package including moisture (mixture) in addition to the required moisture There is a way to do this. It has a similar effect on short-term storage and can be cooked, but if stored for a long time, there may be a texture change of cotton. In addition, the addition of the required amount of water (mixture) in the preparation of the sauce has a similar effect, but there is a disadvantage in that the final evaporation of the moisture contained in the sauce can be properly adjusted.

In addition, other methods that may have a similar effect without adding moisture (mixture) include the process of ripening and obtaining noodles, which are processed at 75-95% of Aldante, and then vacuum-packed and opened in a cooking step, or Instead, there is a method of immersion in hot water and mixing with the source. This may cause overcooking (over-cooking) or when cooking a large amount of noodles, which may interfere with the texture of the pasta.

In addition, the through-hole can be made by augers or the like in a general retort pouch which does not form a separate through-hole at the manufacturing stage, or can be obtained and cooked by a similar artificial method when cutting or cooking. However, foreign matters of the retort pouch may enter during the cooking process, and if moisture is obtained more than necessary, there is a disadvantage inherent in texture.

The sauce is then transferred to a retort chamber and pasteurized with hot water to prepare instant pasta noodles for long-term storage. At this time, the sterilization value is preferably 100 to 125 ° C / 10-30 minutes, and the moisture content is determined in consideration of the penetration of moisture into the noodles during the pasteurization. This can be cooked within 1-3 minutes in the final consumer cooking stage.

The method of 1) 2) 3) 4) is characterized in that it contains water (retort) in the retort wrapper including cotton. And it is immersed in heated hot water for 1-5 minutes without opening, which enables 20 ~ 50% water absorption of cotton. The remaining water (mixture) remaining after being absorbed here can be mixed with the sauce more or less depending on the taste of the individual. This provides more flavor and workability in the final cooking stage. In other words, the properties of the final cooked pasta, become thin, thick, light, or the like can be cooked according to your taste. The amount of water (mixture) to be added is first cooked and 20 to 150 g, preferably 50 to 120 g, based on 100 to 150 g of cotton weight obtained.

Surprisingly, using vegetable oil instead of water (mixture) in the above way makes noodles have sufficient cooking and texture, but in this process, the excessive cost of ingredients and the reluctance of vegetable oil-rich products depending on people's preferences May occur.

The method is not limited thereto. It can also be served in all instant pasta noodles and in dip-to-eat or sauce and Japanese and Chinese noodles.

3. Example

1) Button Type 2) Nozzle Type 3) Exterior Type 4) Separate Type 5) Sticky Type Vacuum Paste of Instant Pasta Containing Moisture (B Stock) A survey of the preferences for each item was conducted using the Delphi Method for 200 men and women over 20 years of age, including cooking experts (5).

* For each item, the 200 people survey each other's favorites and compare them in the ranking.

The overall consumer preference for each item was button type> sticker type> nozzle type. Of note, the sticker type has the highest economical efficiency and mass cooking ability, but it is desirable for group meals when individual convenience is low, and a large amount of adequate water and broth can be provided for cooking. In this case, it can be seen that the preference is inferior to the button type and the nozzle type.

4. Manufacturing method of pasta sauce to which water (mixture) is added

1st process

Purifying water (mixture) prepared according to the water (mixture) preparation method a, b, c, d of the above 2. Cool.

Second Step

Various seafood or meat or vegetables removed from the invisible portion are washed with water and cut into 10 mm-50 mm, preferably 10 mm-30 mm. a) Add butter, olive oil, salt, sugar, pepper, etc. to the cut vegetables and heat cook at 80-100 ° C. for 3-30 seconds, preferably 5-10 seconds. b) Add butter, olive oil, salt, sugar, pepper, etc. to the cut meat and heat cook at 85-125 ° C. for 5-60 seconds, preferably 10-30 seconds. c) Add butter, olive oil, salt, sugar, pepper, etc. to the cut seafood and heat cook at 80-120 ° C. for 3-30 seconds, preferably 5-15 seconds.

Third step

In the sauce maker, various sauce bases, which are the basis of tomato paste or cream, are added, and Western spices, which are used as a basis for pasta, are added, followed by heating at 85-100 ° C. for 3-30 minutes, preferably 5-10 minutes. 10-50% by weight of the base sauce, preferably 25-35% by weight, of water (mixture) is added according to the characteristics of the following pasta (seafood pasta-seafood mixture: meat pasta- meat mixture: vegetable pasta-vegetable mixture) . A ), b) and c) processed in the second step are added according to the characteristics of the pasta. After the addition is completed, the sauce is heated and cooked at 85-100 ° C. for 1-10 minutes, preferably 3-5 minutes, to complete the sauce. The source produced is cooled to a refrigerable temperature and transferred to a retort chamber for vacuum pasteurization. Pasteurization during vacuum packaging is 100-125 ° C./5-30 minutes, preferably 3-10 minutes.

4. of Example

Method of preparing the sauce Seafood tomato spaghetti sauce which is common to add butter, cheese, various western spices to the sauce base of the tomato paste or various creams according to the second step and heated and stirred at 85-90 ℃ for 5 minutes Yes. The prepared samples were vacuum packaged after cooling and stored at a refrigeration temperature of 5 ° C. for 5 days. Sample A) uses 10-30mm cut vegetables such as tomatoes, green peppers, bourgeois and onions, which are not washed and not cooked with seafood broth, and shrimps, clams and squids cut into 10-30mm unwashed. Mix with base and heat to 95-100 ° C. for 120 seconds. Sample B) mixes 10-30mm cut vegetables and 10-30mm cut shrimp, shellfish and squid with 95-100 ℃ oil for 20 seconds without mixing seafood broth. Heated for 90 seconds. Sample C) was prepared by adding seafood moisture (mixture) at 35% by weight and washing it with 10-30mm cut vegetables such as tomatoes, green peppers, blue curry, and onions, and shrimp, shellfish, and squid cut into 10-30mm. The mixture was mixed and heated to 95-100 ° C. for 120 seconds. Sample D) is cut into 10-30mm cut vegetables and 10-30mm such as tomatoes, green peppers, bourgeois and onions, which are mixed with 35% by weight of seafood broth and heated for 20 seconds in 95-100 ° C oil. Shrimp, shellfish, squid, etc. were added and heated at 95-100 ° C. for 90 seconds.

In the examples, the workability of each sample, that is, the properties and tastes, and the texture of added vegetables and seafood were examined by evaluating each sample by applying the Delphi method and the sensory test to 30 men and women over 20 years of age. will be. Seafood broth and seafood tomato sauce used for this purpose is not limited thereto.

As a result of Table 3, the taste and aroma of the whole sauce were in the order of D> C> B> A, and the texture of vegetables and seafood was in the order of D> B> C> A. This suggests that broth has a positive effect on taste and aroma and that the texture of vegetables and seafood is higher than normal steaming or hot dipping in hot water. do.

For reference, another example of texture and sensory experiment is the method of sterilizing and heating by immersing in organic acid and amino acid mixture in seafood tomato sauce manufacturing method of Korean Patent No. 2001-0054968. Here, the sensory experiment that the superior texture is excellent in overall taste Has appeared.

Of final product Example  (Investigation of the preference of the final product cooked with noodles and sauce)

In general, four sample groups are prepared based on 100 g of spaghetti, which is made of strands having a thickness of 1.5 mm. The vegetables and seafood included in the sauce are commonly cooked in oil. Sample A) was prepared by immersing the pasta noodle retort pouch in a vacuum package without adding salt and oil and a seafood tomato sauce retort pouch in which the seafood mixture was not added, and then immersing in heated hot water at 110 ° C. for 1 minute and 30 seconds. Sample B) is a vacuum-packed pasta noodle retort pouch without salt and oil and a seafood tomato sauce retort pouch added with seafood mixture solution, immersed in heated hot water at 110 ° C. for 1 minute and 30 seconds, and then opened and mixed. Sample C) is a vacuum-packed cotton retort pouch with added salt and oil and a seafood tomato sauce retort pouch without added seafood mixture, immersed in heated hot water at 110 ° C. for 1 minute and 30 seconds, and then opened and mixed. Sample D) was immersed in a hot and cold hot water at 110 ° C. for 1 minute and 30 seconds, and then opened and stirred by vacuum-packing pasta noodles retort pouches and salt-oil-added seafood tomato sauce retort pouches.

Example was evaluated by applying the Delphi method and sensory tests to 30 men and women over the age of 20 for the texture of the noodles and the physical properties of the sauce and the taste of the whole pasta consisting of noodles and sauce. Seafood broth and seafood tomato sauce used for this purpose is not limited thereto.

Each sample is evaluated and the following evaluation criteria are as follows.

Bad one point

Normal two points

Good three points

The texture of the noodles was excellent in the difference between D and C containing salt and oil, and the sauce was added to the broth. It is unusual that B is slightly superior to C in overall taste and satisfaction. This means that the criteria for evaluating the taste of pasta and the texture of the sauce are also important. Sample D is good for all evaluations, indicating that salt and oil added noodles are good in all parts of the sauce.

Each drawing is marked with the method of action.

Claims (20)

In addition to individual cooking using a microwave and a secondary cooking utensil with the addition of a liquid mixture, a method of making instant pasta that enables mass feeding and simple cooking that can be cooked more simply by immersing in hot water. The method for producing instant pasta according to claim 1, which is composed of noodles, sauce, and water (liquid mixture). The method according to claim 1, comprising a vegetable oil that provides a surface ripeness similar to water (liquid mixed liquid) directly to the cotton or vacuum-packed the oil. The method for preparing instant pasta according to claim 1, wherein the instant pasta is cooked by various methods without being opened or immersed in hot water. The method according to claim 1, wherein the noodles are cooked and obtained by dipping the noodles in hot water. The method according to claim 1, wherein in the process of cooking or obtaining various pasta noodles, salt is added, olive oil is added, or salt and olive oil are added together. The method of producing seafood mixture for instant pasta according to claim 1, wherein seafood or meat or chicken or various vegetables and spices are contained. The method for producing an instant pasta water addition liquid according to claim 1, which comprises 100% water or water and a predetermined amount of salt. The method for manufacturing a vacuum packaging according to claim 1, wherein a through-hole (outlet) is formed by attaching a button or an easy-to-separate nozzle to a retort vacuum package of water (mixture). The method according to claim 1, wherein the retort pouch and the cotton are vacuum-packed together with water (mixed liquid), and the mixed liquid is added without opening. The method according to claim 1, wherein the water (mixture) retort pouch is separately attached and mixed with noodles to be cooked in various ways by mixing with noodles or sauce after hot water immersion or opening. The method according to claim 1, wherein a plurality of discharge holes are formed in a retort pouch into which the noodles enter, and the sealing method is sealed and opened by a sticker method from the outside to open and close the vacuum packing paper in which the discharge holes are made. The method of claim 1, in which the through-holes are made of an auger or the like in a general retort pouch which does not form a separate through-hole at the manufacturing stage, or a part of the opening is used so that a similar artificial method can be used for cooking. Manufacturing method characterized by entering According to claim 1, retort sterilization of the cotton during the vacuum packaging, the excess moisture (mixture) to be absorbed into the cotton remaining excess in the package to be provided to the final cooking, or during the process of manufacturing and obtaining the noodles in the manufacturing process Method for producing instant pasta noodles, characterized in that fully cooked to an aldante state and vacuum packed The method of manufacturing a pasta sauce according to claim 1, wherein the pasta sauce contains water or a mixed solution made of seafood, meat, chicken, vegetables, or the like, or is separately attached. The method of claim 1, wherein seafood, meat, chicken, vegetables, and the like are added to the pasta by heating and cooking the primary oil. The method of manufacturing a pasta sauce according to claim 1, wherein in preparing the pasta sauce, a mixed solution made of seafood, meat, chicken, vegetables, and the like is added to the primary oil, and seafood, meat, chicken, vegetables, etc., heated and cooked. According to claim 1, the retort vacuum packaging is made of heat-resistant synthetic or natural polymer (PLA) and the main ingredients are pasta noodles, seafood, meat, various vegetables, and other additives are produced as organic or eco-friendly products, preservatives, pigments, Method for producing eco-friendly instant pasta, characterized in that no MSG is added The method of producing instant pasta capable of mass feeding and mass cooking according to claim 1, characterized in that cooking is performed simply by immersion in hot water regardless of a place. The method according to claim 1, wherein the final packaging container containing the noodles, the sauce, and the water (mixture) is made into a bowl container so that the cooked noodles and the sauce are sufficiently mixed.

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