WO1998042207A1 - Pates a cuisson rapide - Google Patents

Pates a cuisson rapide Download PDF

Info

Publication number
WO1998042207A1
WO1998042207A1 PCT/EP1998/001394 EP9801394W WO9842207A1 WO 1998042207 A1 WO1998042207 A1 WO 1998042207A1 EP 9801394 W EP9801394 W EP 9801394W WO 9842207 A1 WO9842207 A1 WO 9842207A1
Authority
WO
WIPO (PCT)
Prior art keywords
pasta
process according
humectant
fresh
steamed
Prior art date
Application number
PCT/EP1998/001394
Other languages
English (en)
Inventor
Elaine Regina Wedral
Jau Yann Hsu
Janice Baker
George Cherian
Original Assignee
Societe Des Produits Nestle S.A.
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 Societe Des Produits Nestle S.A. filed Critical Societe Des Produits Nestle S.A.
Priority to AU68302/98A priority Critical patent/AU6830298A/en
Publication of WO1998042207A1 publication Critical patent/WO1998042207A1/fr

Links

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

Definitions

  • the present invention relates to the production of a quick cooking pasta, more particularly to the production of a quick cooking shelf stable semi-moist pasta.
  • Conventional quick cooking pastas are produced by preparing pastas either in precooked, high moisture form (containing 55-70% moisture) or in dehydrated form (containing 5-12% moisture) with a thin or expanded structure for quicker rehydration in boiling water.
  • the precooked, high moisture pasta has a poor shelf- life stability which is usually overcome by acidification and in-package pasteurisation, while the dehydrated pasta has unsatisfactory textural quality.
  • Regular semi-moist pasta has a moisture content of about 15-45% and it has the advantage over dehydrated pasta that it requires only about half the cooking time even though the difference in moisture content is not great.
  • the longer cooking time of the dehydrated pasta is because of the hardening of the pasta surface of the dehydrated pasta during the drying step.
  • semi-moist pasta has the advantage over high moisture pasta in that it is easier to preserve. Because of these two advantages, semi-moist pasta can be a convenient quick cooking product provided it has an extended shelf life.
  • EP-A- 0626137 describes a method of preserving a shelf- stable, uncooked or partially cooked, acidified, moist pasta (15-38% moisture, pH below 4.6) by subjecting fresh pasta to steam treatment followed by immersing it in an acidulant and/or a humectant such as sodium chloride, propylene glycol or glycerol or mixtures thereof, partially drying the pasta, sealing the pasta in a container and pasteurising.
  • JP-A-5123122 describes a method of producing steamed or boiled noodles of controlled acidity by soaking boiled or steamed noodles in aqueous solution containing organic acid, common salt and milk serum.
  • the surface coating of acid on pasta gives the advantages of producing a pasta with a less salty taste (salt is rinsed away during the water heating step for consumption) and a better texture than the pasta made from dough to which salt has been added.
  • the disadvantages are the production of an acidified pasta and the difficulty of drying spaghetti, linguine type longitudinal type products to a low moisture content of about 15% while maintaining an individual strand pasta shape without the strands tangling and sticking together after the pasta has been dipped in acid, salt, or other humectant solution and dried.
  • the pasta because of the moisture range of 15-38% in EP-A-0626137, the pasta requires pasteurisation after it is packaged in a container or pouch.
  • the moisture content should be at the lower end of the amount normally present in regular semi-moist pasta, i.e. it should be from about 15-28%.
  • the pasta has a moisture content of 15-28% and a water activity below 0.85, it requires no in-package pasteurisation.
  • An object of the present invention is to provide a shelf stable pasta which is not acidified.
  • a second object is to provide a shelf stable pasta which does not have any substantial salty taste even though it is preserved by salt.
  • a third object is to provide a shelf stable pasta preserved by salt which has a good texture.
  • a fourth object is to provide a longitudinal type shelf stable pasta which can be dried without the strands sticking together.
  • a further object is to provide a shelf stable pasta which does not require an in-package pasteurisation.
  • a process of preparing a shelf stable pasta having a moisture content of from about 15 to about 28% which comprises preparing a fresh pasta, steaming the fresh pasta, applying a humectant to the steamed fresh pasta, partially drying to a moisture content of from about 15 to about 28%, and packaging the pasta in a container under modified atmospheric or vacuum conditions.
  • the pasta ingredients of the dough for preparing the fresh pasta may include a dry farinaceous ingredient and water, with or without one or more additives, to form a dough.
  • the farinaceous ingredient may be one or more of durum semolina, durum flour, rice flour, buckwheat flour, regular wheat flour, whole wheat flour, farine flour, corn flour or starch material, or any mixture thereof depending on the type of pasta product desired.
  • durum semolina is preferred for extruded pasta, such as spaghetti, macaroni, etc.
  • durum or wheat flour are preferred for sheeted pasta, such as noodles.
  • the farinaceous ingredient is usually present in an amount of from 75 to 85% of the dry ingredient mixture depending on the variety and particle size.
  • the amount of water mixed with the farinaceous ingredient is normally from 15 to 35% by weight based on the total weight of the dough.
  • the temperature of the water mixed with the farinaceous ingredient may be from 5° to 30°C and more usually from 10° to 25°C.
  • the water used may be acid or alkaline and the pH is usually from 6 to 7.
  • Wheat gluten is typically included in the dry ingredient mix at a level of about 2 to 20%) by weight of the dry mix, with amounts between 5% and 10% being preferred, to increase the protein content of the pasta thereby increasing its strength and firmness.
  • Dehydrated egg material such as dried egg white, dried eggs and dried yolks, for instance in the powder form, and/or liquid whole eggs, may if desired, be included in the ingredient mix at levels up to about 5.5% by weight for dry products and up to about 22% by weight for liquid products, based on the weight of the dry ingredient mix.
  • Whole eggs and egg yolks generally are used in the production of noodles, while dried egg whites are generally used in the production of spaghetti.
  • glyceryl monostearate may, if desired, also be included in the ingredient mix, particularly in the production of extruded pasta, to improve firmness, reduce stickiness and minimize absorption of water from the sauce component by the pasta.
  • the glyceryl monostearate preferably is present in amounts of from 0.5 to 2% by weight of the dry ingredient mix.
  • wheat gluten, eggs, and glyceryl monostearate are optional ingredients in the dry mix and are not essential in the production of the pasta component.
  • propylene glycol alginate in the dry ingredient mix to obtain a pasta with an elastic and firm texture, preferably in an amount of from 0.1 to 1.0% by weight based on the weight of the dry ingredient mix.
  • seasonings, spices or flavourings such as meat, chicken or beef flavours may be added to the pasta dough, e.g. in amounts of from 0.1 to 5% by weight based on the total weight of the pasta.
  • the dough may be formed into the fresh pasta under pressure by conventional methods such as sheeting, kneading or extrusion into a variety of pasta sizes and shapes, e.g. ravioli, spaghetti, macaroni, noodles and the like.
  • the fresh pasta which is steamed may be a sheeted pasta, a sheeted/slitted pasta, or an extruded pasta all of which may have been cut to the desired size.
  • the steaming of the fresh pasta may be carried out using saturated steam or steam at atmospheric condition, e.g. at a temperature from 85° to 100°C and conveniently from 95° to 100°C for a period of from 1 to 5 minutes, preferably from 1.5 to 3.5 minutes.
  • the steaming cooks or gelatinises at least part of the surface of the pasta, e.g. at least 50% and preferably substantially all the surface of the pasta.
  • the fresh steamed pasta may be advantageously a sheeted dough which, after the humectant has been applied, may be used to prepare longitudinal type pastas such as fettucine, linguine or spaghetti by partial drying followed by slitting and cutting.
  • the fresh steamed pasta may be an extruded dough having the shape of the desired product, e.g. rotini or elbow macaroni, which after the humectant has been applied, may be partially dried.
  • the humectant may be applied by spraying on to the steamed fresh pasta or by immersing the steamed fresh pasta in the humectant.
  • the humectant may be, for example common salt (sodium chloride), glycerol, propylene glycol or sorbitol or any mixture of two or more thereof.
  • the humectant is preferably used as an aqueous solution and the solution advantageously contains from 5 to 80% humectant by weight.
  • the amount of salt in the aqueous solution is preferably from 5 to 25% by weight.
  • the amount of water in the solution is preferably from 20 to 75% by weight.
  • the amount of humectant and the duration of the application of the humectant are sufficient to reduce the water activity A w of the pasta to below 0.85, preferably from 0.6 to 0.8.
  • the duration of the immersion depends on the thickness of the pastas, longer immersion times being required for thicker pastas. For instance, immersion times of from 0.1 second to 1 minute, more usually from 0.2 to 30 seconds and preferably from 0.5 to 10 seconds have been found to be suitable.
  • the humectant is preferably a sweet-tasting material such as glycerol which may be used alone or in admixture with a reduced amount of common salt.
  • the partial drying of the pasta may be performed by means of an oven tunnel or a hot air tunnel, e.g. at a temperature of from 80° to 110°C over a period of from 1 to 10 minutes, more usually from 2 to 7.5 minutes
  • the pastas are packaged in suitable containers, e.g. food-grade flexible plastics pouches or glass jars.
  • suitable containers e.g. food-grade flexible plastics pouches or glass jars.
  • the packaging of the pasta in the container under modified atmospheric or vacuum conditions is preferably carried out at ambient temperature.
  • the modified atmosphere may comprise nitrogen or carbon dioxide alone or a mixture of nitrogen and carbon dioxide as is conventionally used, e.g. a ratio of N 2 to C0 2 of 80:20, 65:35 or 50:50.
  • the shelf stable pastas of this invention require no acidification nor in-pack pasteurisation.
  • the absence of acidification gives a pasta having a pH of from 6 to 10 and dipping of the steamed dough sheet in humectant solution followed by partial drying and slitting/cutting enables the longitudinal type pastas such as fettucini, spaghetti and linguine to maintain their individual strand pasta shape without tangling and sticking together.
  • the pastas have an excellent texture and taste as well as being of quick-cooking quality. If desired, the pastas may be refrigerated. They may have a shelf life of from 6 months to a year or longer.
  • An Oriental type noodle was prepared by mixing 74.66 parts wheat flour with 1.49 parts whole egg powder, 1.31 parts salt, 0.09 part sodium carbonate, 0.05 part potassium carbonate and 22.40 parts water. The dough was then sheeted to 1 mm thickness and steamed at 93 °C saturated steam for 3 min. The steamed dough sheets were then dipped in water (control samples) and 20% salt solution (test samples) for 1 sec. Both dough sheets were then passed through an oven tunnel (104 C, 30 hertz air velocity) for 4 min. The surface dried dough sheets were then slitted and cut to 2 mm width and 15 cm long. Noodle samples prepared this way had a good appearance the same as regular product. There was no sticking together of the noodles.
  • Oriental type noodle samples were prepared by mixing 38 parts durum flour with 37 parts soft wheat flour, 1.5 parts whole egg powder, 1 part salt, 0.05 part propylene glycol alginate (Kelco Co.'s Kelcoloid HVF), 0.05 part potassium carbonate, 0.01 part sodium alginate and 22.39 parts water.
  • the dough was sheeted to 1 mm thickness, then steamed in 93 °C saturated steam for 3 min., followed by dipping in 25% salt / 75% water solution (control samples) and in 25% salt/10%) glycerol/65% water solution (test samples) for 1 sec. Both types of dough sheets were then passed through a hot air tunnel (104°C and 30 hertz air velocity).
  • Rotini shape pasta samples were prepared by mixing 74.14 parts durum flour with 1.48 parts whole egg powder, 0.1 part propylene glycol alginate (Kelco Co.'s
  • a rotini shape rice pasta was prepared by mixing 60.35 parts rice flour with 9.29 parts pre-cooked rice flour, 0.36 part propylene glycol alginate (Kelco Co.'s Kelcoloid HVF), 1.43 part egg white solids and 28.57 parts water.
  • the extruded rice rotini was steamed for 3 min. (93°C steam) and dipped in a 30% glycerol / 10% salt / 60% water solution for 1 sec and dried in a hot air tunnel for 5.5 min.
  • the semi-dried rice rotini had a water activity of 0.66 and moisture content of 18.7% and it had a good shelf stability .
  • a rotini shape corn pasta was prepared by mixing 50.56 parts corn flour with 10.99 parts pre-cooked corn flour, 7.0 parts corn starch, 1.40 part egg white solid, 0.34 part propylene glycol alginate (Kelco Co.'s Kelcoloid HVF), 0.07 part potassium carbonate, 0.07 part sodium carbonate and 30.07 parts water.
  • the dough was extruded into rotini shape and steamed for 3 min. (93 °C) and dipped in a 30% glycerol / 10% salt /60% water solution for 1 sec and dried in a hot air tunnel for 5.5 min. the semi-dried corn rotini had a water activity of 0.79 and moisture content of 17.9 % and it had a good shelf stability

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

Procédé pour préparer des pâtes de longue conservation dotées d'une teneur en eau comprise entre environ 15 et environ 20 %. Ce procédé consiste à préparer des pâtes fraîches, à cuire ces pâtes à la vapeur, à appliquer un produit humectant sur les pâtes fraîches cuites à la vapeur, à les sécher partiellement jusqu'à obtenir une teneur en eau de 15 à 28 % et à conditionner les pâtes dans un récipient sous atmosphère modifiée ou sous vide.
PCT/EP1998/001394 1997-03-22 1998-03-11 Pates a cuisson rapide WO1998042207A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU68302/98A AU6830298A (en) 1997-03-22 1998-03-11 Quick cooking pasta

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US82194997A 1997-03-22 1997-03-22
US08/821,949 1997-03-22

Publications (1)

Publication Number Publication Date
WO1998042207A1 true WO1998042207A1 (fr) 1998-10-01

Family

ID=25234686

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/EP1998/001394 WO1998042207A1 (fr) 1997-03-22 1998-03-11 Pates a cuisson rapide

Country Status (4)

Country Link
AU (1) AU6830298A (fr)
ID (1) ID20087A (fr)
TW (1) TW348055B (fr)
WO (1) WO1998042207A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013198420A (ja) * 2012-03-23 2013-10-03 Nisshin Flour Milling Inc 米粉麺

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4529609A (en) * 1982-05-20 1985-07-16 Campbell Soup Company Process for preparing quick cooking semimoist pasta and product thereof
JPH048259A (ja) * 1990-04-25 1992-01-13 Miyoujiyou Shokuhin Kk ▲麺▼類の保存方法
EP0555768A1 (fr) * 1992-02-12 1993-08-18 BARILLA G. e R. F.lli - Società per Azioni Pâte à cuisson rapide et méthode de préparation
EP0602953A2 (fr) * 1992-12-15 1994-06-22 Borden, Inc. Denrées alimentaires cuites et emballées contenant de l'amidon
EP0626137A1 (fr) * 1993-05-26 1994-11-30 Cpc International Inc. Pâtes alimentaires humides et stables au stockage

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4529609A (en) * 1982-05-20 1985-07-16 Campbell Soup Company Process for preparing quick cooking semimoist pasta and product thereof
JPH048259A (ja) * 1990-04-25 1992-01-13 Miyoujiyou Shokuhin Kk ▲麺▼類の保存方法
EP0555768A1 (fr) * 1992-02-12 1993-08-18 BARILLA G. e R. F.lli - Società per Azioni Pâte à cuisson rapide et méthode de préparation
EP0602953A2 (fr) * 1992-12-15 1994-06-22 Borden, Inc. Denrées alimentaires cuites et emballées contenant de l'amidon
EP0626137A1 (fr) * 1993-05-26 1994-11-30 Cpc International Inc. Pâtes alimentaires humides et stables au stockage

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 16, no. 152 (C - 929) 15 April 1992 (1992-04-15) *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2013198420A (ja) * 2012-03-23 2013-10-03 Nisshin Flour Milling Inc 米粉麺

Also Published As

Publication number Publication date
AU6830298A (en) 1998-10-20
TW348055B (en) 1998-12-21
ID20087A (id) 1998-09-24

Similar Documents

Publication Publication Date Title
US5599573A (en) Preparation of acidified pastas
US5695801A (en) Method of making shelf stable moist pasta
CA2036201C (fr) Mode de preparation de produits alimentaires a base de pate, fourres et ayant une longue duree de conservation
US6017573A (en) Process for preparing intermediate moisture pasta product
EP0807386B1 (fr) Pâtes alimentaires acidifiées et cuites
EP0450310B1 (fr) Pâte alimentaire à base de riz
US5958488A (en) Process for preparing shelf stable pasta
US5922381A (en) Preparation of filled pastas
US6001405A (en) Preparation of shelf-stable filled pastas
EP0940089A1 (fr) Pasta refrigeree
CA1337249C (fr) Pates alimentaires aromatisees, preparees en une seule etape
WO1999002044A1 (fr) Preparation de pates alimentaires contenant de l'alginate de propylene glycol
WO1998042207A1 (fr) Pates a cuisson rapide
EP1231845B1 (fr) Pates alimentaires crues stables a la refrigeration
MXPA96002825A (en) Process to prepare tallarin

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AU AZ BA BB BG BR BY CA CH CN CU CZ DE DK EE ES FI GB GE GH HU IL IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT UA UG US UZ VN YU ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW SD SZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: JP

Ref document number: 1998537972

Format of ref document f/p: F

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: CA