KR970073375A - 파스타의 제조 - Google Patents

파스타의 제조 Download PDF

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Publication number
KR970073375A
KR970073375A KR1019970018598A KR19970018598A KR970073375A KR 970073375 A KR970073375 A KR 970073375A KR 1019970018598 A KR1019970018598 A KR 1019970018598A KR 19970018598 A KR19970018598 A KR 19970018598A KR 970073375 A KR970073375 A KR 970073375A
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KR
South Korea
Prior art keywords
pasta
acid
encapsulated
steaming
making
Prior art date
Application number
KR1019970018598A
Other languages
English (en)
Inventor
자우 얀 슈
일레인 리자이너 웨드럴
어니스트 켐프 검
김형욱
Original Assignee
뷜르, 로망 엘.
소시에떼 데 프로듀이 네슬레 에스. 에이.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 뷜르, 로망 엘., 소시에떼 데 프로듀이 네슬레 에스. 에이. filed Critical 뷜르, 로망 엘.
Publication of KR970073375A publication Critical patent/KR970073375A/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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • 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
    • A23L7/113—Parboiled or instant pasta
    • 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
    • A23V2200/00—Function of food ingredients
    • A23V2200/10—Preserving against microbes
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/02—Acid
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
    • Y10S—TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y10S426/00—Food or edible material: processes, compositions, and products
    • Y10S426/811—Utilizing surface parting, antistick or release agent

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)

Abstract

본 발명에 따르면 파스타 재료를 캡슐화된 온수용성/냉수불용성의 식용 산과 혼합하는 단계, 이 반죽 덩어리를 파스타로 만드는 단계, 이 파스타를 처음으로 찌는 단계, 그 다음에 이 증기 처리된 파스타를 물로 처리하는 단계, 그후 이 파스타를 두 번째로 찌는 단계 그리고 마지막으로 이 두 번 증기 처리된 파스타를 열 가공처리에 의해 혹은 부분변화시킨 대기 조건하에 포장하는 단계를 포함하는 충분히 요리된 저장 안정성의 혹은 냉동된 산성화된 파스타 제품의 제조 방법이 제공된다.

Description

파스타의 제조
내용없음

Claims (6)

  1. 충분히 요리된 저장 안정성의 혹은 냉동된 산성화된 파스타 제품의 제조 방법에 있어서, 파스타 재료를 캡슐화된 온수용성/냉수불용성의 식용 산과 혼합하는 단계, 이 반죽 덩어리를 파스타로 만드는 단계, 이 파스타를 처음으로 찌는 단계, 그 다음에 이 찐 파스타를 물로 처리하는 단계, 그후 이 파스타를 두 번째로 찌는 단계 그리고 마지막으로 이 두 번 찐 파스타를 열 가공처리에 의해 혹은 부분변화시킨 대기 조건하에 포장하는 단계를 포함함을 특징으로 하는 방법.
  2. 청구항 1에 있어서, 산은 말산, 락트산, 시트르산 또는 D-글루콘산 락톤임을 특징으로 하는 방법.
  3. 청구항 1에 있어서, 산은 수소화 오일, 표준 또는 부분변형 녹말, 말토덱스트린, 젤라틴, 모노-혹은 디-글리세리드, 실리콘 디옥시드, 카세이네이트, 제인, 글루텐 또는 고무 물질로 캡슐화된 것임을 특징으로 하는 방법.
  4. 청구항 1에 있어서, 찌기 전에 파스타 반죽 덩어리에 첨가되는 캡슐화 산의 양은 pH가 5미만인 파스타를 제공하기에 충분한 것임을 특징으로 하는 방법.
  5. 청구항 1에 있어서, 파스타 제품에 존재하는 캡슐화 산의 양은 파스타의 총 중량을 기준으로 0.1 내지 2.5중량% 임을 특징으로 하는 방법.
  6. 청구항 1 내지 청구항 5의 어느 한 항에 따른 방법으로 제조된 충분히 요리된 저장 안정성의 혹은 냉동된 산성화된 파스타.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019970018598A 1996-05-13 1997-05-13 파스타의 제조 KR970073375A (ko)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US08/645,462 US5817356A (en) 1996-05-13 1996-05-13 Preparation of pastas
US08/645462 1996-05-13

Publications (1)

Publication Number Publication Date
KR970073375A true KR970073375A (ko) 1997-12-10

Family

ID=24589131

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970018598A KR970073375A (ko) 1996-05-13 1997-05-13 파스타의 제조

Country Status (20)

Country Link
US (1) US5817356A (ko)
EP (1) EP0807386B1 (ko)
JP (1) JPH1042813A (ko)
KR (1) KR970073375A (ko)
CN (1) CN1106798C (ko)
AT (1) ATE206292T1 (ko)
AU (1) AU725176B2 (ko)
BR (1) BR9703126A (ko)
CA (1) CA2201955C (ko)
DE (1) DE69707051T2 (ko)
DK (1) DK0807386T3 (ko)
ES (1) ES2163056T3 (ko)
IN (1) IN182099B (ko)
MY (1) MY117100A (ko)
NO (1) NO318661B1 (ko)
NZ (1) NZ314774A (ko)
PT (1) PT807386E (ko)
SG (1) SG52958A1 (ko)
TW (1) TW416834B (ko)
ZA (1) ZA973123B (ko)

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JP3634116B2 (ja) * 1997-06-11 2005-03-30 株式会社フィードアップ 包装済み早茹でパスタ及び麺類の製造法
WO1999002044A1 (en) * 1997-07-10 1999-01-21 Societe Des Produits Nestle S.A. Preparation of pastas containing propylene glycol alginate
EP0947143A1 (en) * 1998-03-29 1999-10-06 Societe Des Produits Nestle S.A. Cooked, acidified pasta
EP0953293A1 (en) 1998-03-29 1999-11-03 Societe Des Produits Nestle S.A. Cooked, acidified pasta
DE69822140T2 (de) 1998-06-30 2004-08-05 Société des Produits Nestlé S.A. Gekochte, angesäuerte Nudeln
WO2001028355A2 (en) * 1999-10-19 2001-04-26 Borden Foods Corporation Ready to eat pasta meal
US6312741B1 (en) 2000-02-22 2001-11-06 Balchem Corporation Encapsulated food acids for preservation of baked goods
US7189423B2 (en) * 2000-04-26 2007-03-13 Kraft Foods Holdings, Inc. pH control of sauces used on acidified pasta or rice
ES2232726T3 (es) * 2002-02-26 2005-06-01 Barilla G. E R. Fratelli S.P.A. Procedimiento para la preparacion de pasta cocida, en particular para la preparacion de comidas preparadas que tienen un largo tiempo de conservacion.
DE10234656A1 (de) * 2002-07-30 2004-02-19 Unilever N.V. Verfahren zur industriellen Herstellung von Teigwaren
EP2286673A3 (en) * 2003-02-03 2012-02-29 General Mills, Inc. Pasta compositions comprising encaspulated organic acid
US20050048183A1 (en) * 2003-08-25 2005-03-03 Michael Yagjian Low carbohydrate pasta
US20050186311A1 (en) * 2004-02-23 2005-08-25 Loh Jimbay P. Method for acidifying and preserving food compositions using electrodialyzed compositions
US7887867B2 (en) 2004-02-23 2011-02-15 Kraft Foods Global Brands Llc Stabilized non-sour dairy base materials and methods for preparation
US20050220969A1 (en) * 2004-02-23 2005-10-06 Kraft Foods Holdings, Inc. Shelf-stable cold-processed food compositions and methods for their preparation
US20050186312A1 (en) * 2004-02-23 2005-08-25 Kraft Foods Holdings, Inc. Shelf-stable foodstuffs and methods for their preparation
KR100627890B1 (ko) 2005-04-19 2006-09-25 상미식품 주식회사 즉석 소면 및 그 제조방법
CN1321575C (zh) * 2005-06-01 2007-06-20 杨媚妍 炉果的制作方法
US9420804B2 (en) * 2008-10-06 2016-08-23 Kraft Foods Group Brands Llc Shelf stable sauce for acidified starch
CN103829155A (zh) * 2012-11-21 2014-06-04 北京金田麦国际食品有限公司 一种水煮速食低酸面的制作方法
JP2019068774A (ja) * 2017-10-10 2019-05-09 佳彰 立石 加熱調理食材の製造方法
US20190297925A1 (en) * 2018-04-03 2019-10-03 Nestec S.A. Shelf-stable, ready-to-eat pasta products and methods of producing same
CN109699906B (zh) * 2019-01-31 2022-04-22 安徽谷优美食品科技股份有限公司 一种纯天然耐煮意大利汤面的制备方法

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EP0626137A1 (en) * 1993-05-26 1994-11-30 Cpc International Inc. Shelf-stable moist pasta
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US5599573A (en) * 1995-05-31 1997-02-04 Nestec S.A. Preparation of acidified pastas

Also Published As

Publication number Publication date
SG52958A1 (en) 1998-09-28
AU725176B2 (en) 2000-10-05
EP0807386A3 (en) 1998-04-01
BR9703126A (pt) 1998-08-18
ATE206292T1 (de) 2001-10-15
DK0807386T3 (da) 2001-11-19
DE69707051D1 (de) 2001-11-08
CA2201955C (en) 2006-02-14
NO971920D0 (no) 1997-04-25
ZA973123B (en) 1998-10-12
MY117100A (en) 2004-05-31
US5817356A (en) 1998-10-06
EP0807386A2 (en) 1997-11-19
EP0807386B1 (en) 2001-10-04
JPH1042813A (ja) 1998-02-17
DE69707051T2 (de) 2002-06-06
ES2163056T3 (es) 2002-01-16
NO971920L (no) 1997-11-14
NZ314774A (en) 1998-01-26
AU2015597A (en) 1997-11-20
NO318661B1 (no) 2005-04-25
CA2201955A1 (en) 1997-11-13
TW416834B (en) 2001-01-01
CN1176066A (zh) 1998-03-18
CN1106798C (zh) 2003-04-30
IN182099B (ko) 1998-12-26
PT807386E (pt) 2002-02-28

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