KR960040186A - 파스타의 제조방법 - Google Patents

파스타의 제조방법 Download PDF

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Publication number
KR960040186A
KR960040186A KR1019960019294A KR19960019294A KR960040186A KR 960040186 A KR960040186 A KR 960040186A KR 1019960019294 A KR1019960019294 A KR 1019960019294A KR 19960019294 A KR19960019294 A KR 19960019294A KR 960040186 A KR960040186 A KR 960040186A
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KR
South Korea
Prior art keywords
pasta
steamed
water
wet
treated
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KR1019960019294A
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English (en)
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KR100395355B1 (ko
Inventor
제프리 반네스 갈레
콜린스-톰슨 데이비드
휴 주안
Original Assignee
에르. 뷜르
소시에떼데 프로듀이 네슬레 소시에떼 아노님
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Publication of KR960040186A publication Critical patent/KR960040186A/ko
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Publication of KR100395355B1 publication Critical patent/KR100395355B1/ko

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Noodles (AREA)
  • Nonmetallic Welding Materials (AREA)
  • Inorganic Insulating Materials (AREA)

Abstract

본 발명은 파스타 재료를 첨가되는 식용산과 혼합해 파스타 반죽물을 제조하고, 파스타 반죽물로부터 생/습윤된 파스타를 형성시키고, 생/습윤된 파스타를 처음에 먼저 증기로 찐 후, 증기로 찐 생/습윤된 파스타를 물로 처리하고, 다시 파스타를 증기로 찐 후, 두 번 증기로 찐 파스타를 최종적으로 열처리하거나 개질된 대기 조건하에서 포장하는 것을 특징으로 하는, 미리 조리된, 저장시 안정한 또는 냉동, 산성화시킨 파스타 제품의 제조방법에 관한 것이다. 선택적으로, 두 번 증기로 찐 파스타(a)는 파스타상에 물을 뿌리거나 물속에 파스타를 담근 후, 포장 및 열처리함으로써, 또는 (b) 파스타를 포장내 넣고 포장내 파스타에 물을 가한 후 열처리 함으로써 재차 물로 처리될 수도 있다.

Description

파스타의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (13)

  1. 파스타 재료와 첨가된 식용산을 혼합하여 파스타 반죽물을 제조하고, 파스타 반죽물로부터 생/습윤된 파스타를 형성시키며, 생/습윤된 파스타를 처음에 먼저 증기로 찌고, 이어서 증기로 찐 생/습윤된 파스타를 물로 처리한 후, 재차 파스타를 증기로 쪄서 최종적으로 두 번 증기로 찐 파스타를 열처리하여 포장하거나 개질된 대기조건 하에 포장하는 것을 특징으로 하는, 미리 조리된, 저장시 안정한 또는 냉동, 산성화시킨 파스타 제품의 제조방법.
  2. 제1항에 있어서, 조미료, 양념 또는 향료를 파스타 반죽물에 첨가하는 방법.
  3. 제1항에 있어서, 생/습윤된 파스타를 처음에 먼저 증기로 쪄 적어도 파스타 표면의 일부를 조리하거나 젤라틴화 시키는 방법.
  4. 제1항에 있어서, 증기로 찐 생/습윤된 파스타를 물로 처리하여 파스타에 충분한 수분을 제공해 두 번째의 증기찜에 의한 후속의 파스타 조리를 가능케 하는 방법.
  5. 제1항에 있어서, 증기로 찐 생/습윤된 파스타를 0.5∼60℃ 온도의 물로 처리하는 방법.
  6. 제1항에 있어서, 증기로 찐 생/습윤된 파스타를 물로 0.1초∼5분의 시간동안 처리하는 방법.
  7. 제1항에 있어서, 증기로 찌기 전에 생/습윤된 파스타의 재료에 첨가되는 식용산의 양이, 파스타의 pH가 5 이하가 되도록 하는데 충분한 방법.
  8. 제1항에 있어서, 두 번째의 파스타의 증기찜으로 파스타가 실질적으로 조리되는 방법.
  9. 제1항에 있어서, 두 번째의 증기찜 이후 파스타를 물로 다시 처리하는 방법.
  10. 제9항에 있어서, 파스타상에 물을 뿌리거나 물속에 파스타를 담군 후 파스타를 포장 및 열처리함으로써, 증기로 두번 찐 파스타를 재차 물로 처리하는 방법.
  11. 제9항에 있어서, 파스타를 포장내에 넣고 포장내의 파스타에 물을 가한 후 파스타를 열처리함으로써 증기로 두번 찐 파스타를 재차 물로 처리하는 방법.
  12. 제11항에 있어서, 포장내 파스타의 열처리로 파스타의 조리가 실질적으로 완결되는 방법.
  13. 제1항에 있어서, 포장전에 파스타를 식용유로 입히는 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019960019294A 1995-05-31 1996-05-31 파스타의제조방법 KR100395355B1 (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/456,161 1995-05-31
US08/456,161 US5599573A (en) 1995-05-31 1995-05-31 Preparation of acidified pastas

Publications (2)

Publication Number Publication Date
KR960040186A true KR960040186A (ko) 1996-12-17
KR100395355B1 KR100395355B1 (ko) 2004-01-24

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Application Number Title Priority Date Filing Date
KR1019960019294A KR100395355B1 (ko) 1995-05-31 1996-05-31 파스타의제조방법

Country Status (18)

Country Link
US (1) US5599573A (ko)
EP (1) EP0745331B1 (ko)
JP (1) JP4111557B2 (ko)
KR (1) KR100395355B1 (ko)
CN (1) CN1079208C (ko)
AT (1) ATE207307T1 (ko)
AU (1) AU699269B2 (ko)
CA (1) CA2177765C (ko)
DE (1) DE69616150T2 (ko)
DK (1) DK0745331T3 (ko)
ES (1) ES2164204T3 (ko)
HK (1) HK1014349A1 (ko)
MY (1) MY113244A (ko)
NO (1) NO318179B1 (ko)
NZ (1) NZ286686A (ko)
PT (1) PT745331E (ko)
SG (1) SG73983A1 (ko)
TW (1) TW322419B (ko)

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KR101890732B1 (ko) 2016-12-22 2018-08-22 농업회사법인 주식회사 엘마노 소시지 형태의 파스타 및 이의 제조방법
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Also Published As

Publication number Publication date
DE69616150D1 (de) 2001-11-29
US5599573A (en) 1997-02-04
CA2177765A1 (en) 1996-12-01
SG73983A1 (en) 2000-07-18
AU5462096A (en) 1996-12-12
EP0745331A2 (en) 1996-12-04
MY113244A (en) 2001-12-31
ATE207307T1 (de) 2001-11-15
KR100395355B1 (ko) 2004-01-24
NO962218L (no) 1996-12-02
DE69616150T2 (de) 2002-06-20
JPH08322490A (ja) 1996-12-10
NO318179B1 (no) 2005-02-14
PT745331E (pt) 2002-03-28
JP4111557B2 (ja) 2008-07-02
HK1014349A1 (en) 1999-09-24
CA2177765C (en) 2008-08-19
CN1079208C (zh) 2002-02-20
TW322419B (ko) 1997-12-11
DK0745331T3 (da) 2001-11-26
CN1140558A (zh) 1997-01-22
NZ286686A (en) 1998-06-26
AU699269B2 (en) 1998-11-26
ES2164204T3 (es) 2002-02-16
EP0745331B1 (en) 2001-10-24
NO962218D0 (no) 1996-05-30
EP0745331A3 (en) 1998-04-08

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