MXPA99006038A - Noodle product - Google Patents

Abstract

Full moisture shelf stable noodle product having a pH of from 3.7 to 4.5, and comprising a cooked or precooked noodle having a dry matter content of from 30 to 45%by weight, an acid and an oil.

Description

PRODUCT OF TALLARÍN DESCRIPTION OF THE INVENTION The present invention relates to a noodle or filament product consisting of cooked or precooked noodles having a prolonged shelf life. Document FR2502907 (BUITONI) describes the production of precooked solid foods, especially pasta and rice products, by precooking the food in acidulated water, cooling it in acidulated water, draining off excess water, oiling, inserting in flexible containers and sterilizing by heat sealed containers. EP0489811 (MARS) describes a process for preparing an acid-stabilized paste, which comprises cooking the dough in an aqueous acidic solution or suspension having a pH from 2.0 to 4.0 and containing a polymeric acid acceptable in food. EP0626137 (CPC) discloses a pasteurized, shelf stable, uncooked or partially cooked wet pasta product packaged in a sealed container, the pasta has a moisture content of about 15 to about 38% and a pH less than 4.6. EP084083 (SOCIETE DES PROS NESTLE) describes a process for the manufacture of a noodle or filament, in which a mixture of semolina cereal or flour and water are prepared in a twin screw kneader, the mixture becomes a band at press it through a die with an oblong outlet, the strip is rolled and cut into noodles. A first objective of the present invention is to provide a product of stable noodle or filament to the shelf, with complete moisture of surprising organoelectric quality which is not designed to be cooked by the final consumer at the moment but by, on the contrary, is designed to be consumed simply by heating it or with a very short cooking. A second objective of the present invention is to provide a process for manufacturing a shelf stable noodle product with complete moisture of surprising quality which is designed to be consumed after simply heating or cooking it for a very short period. The stable full shelf moisture noodle product according to the present invention has a pH from 3.7 to 4.5, preferably from 3.8 to 4.3 and comprises cooked or precooked noodles having a dry matter content of from 30 to 45% by weight, an acid and an oil. The process for manufacturing a stable, full-moisture, shelf-stable noodle product according to the present invention is to prepare a mixture having a dry matter content of 60 to 75% and comprising cereal or semolina flour, and added water, knead the mixture to obtain a dough, form a sheet with the dough, laminate the sheet obtained in this way, slide the laminated sheet to obtain noodles, cut the noodles, establish portions, whiten, cool with water, immerse in acidified water, oil , pack in a package and pasteurize. In the present text, the term "noodles" used as such denotes in a general sense any pasta of noodles based on semolina cereal or flour having the shape of a relatively thin band with a section which is generally rectangular, or curved in shape. form a half-tube, or oval, for example. The term "western noodles" denotes pastas of such shape, which are generally prepared from semolina of hard wheat and water, and which can be expected to have a firm texture under the teeth, in other words a texture " dente ", after cooking in salted water for a sufficient period. The expression "oriental noodles" denotes pasta having such a shape, which is generally prepared from a soft wheat flour and kansui, and which can be expected to have an elastic texture under the teeth after a relatively short cooking in a sufficient quantity of water with which it is intended to be consumed, for example.

The term "kansui" denotes an aqueous alkaline solution, specifically water in which a composition of salts comprising especially NaCl, carboxymethylcellulose (CMC), K2C03, Na2C03 and / or Na polyphosphate, for example, is dissolved. It is intended that these salts exert a stabilizing effect on the elastic texture of oriental noodles during their traditional consumption with their cooking water. It is intended that sodium chloride especially increase the firmness and taste of oriental noodles. Sodium and potassium carbonates are intended to especially lead to a firm and elastic texture. It is especially intended that sodium polyphosphate improve hydration and water retention and provide a clean portion. It is especially intended that the CMC increase the retention of the texture. In the present noodle product, the cooked or precooked noodles may have been made from an initial raw material mixture comprising cereal or semo-ina flour, especially Durum or hard wheat semolina or soft wheat flour, and possibly such additives. as wheat protein, especially wheat protein enriched with gliadin, starch, egg material, kansui salts, a coloring agent, confectionery powder, sodium chloride, polysaccharides and / or spices, for example. The acid can be any food grade acid, especially lactic acid, phosphoric acid, citric acid or glucono-delta-lactone, for example. The oil can be any vegetable oil, in an amount from 0.5 to 5% by weight of the cooked or precooked noodles, for example. The oil may especially be peanut oil, rape seed oil, sunflower oil, palm oil, corn oil, palm olein or mixtures thereof, for example. Advantageously, from about 0.5 to 2.5% of emulsifiers, in% by weight of the oil, especially a monoglyceride or mixtures of monoglycerides, for example, can be added to the oil. To implement the present process, a mixture having a dry matter content of 60 to 75% and comprising added water, cereal or semolina flour, especially Durum or hard wheat semolina or soft wheat flour, and possible additives can be prepared such as wheat protein, especially wheat proteins enriched with gliadin, oil, starch, egg material, kansui salts, a coloring agent, confectionery powder, sodium chloride, polysaccharides and / or spices, for example. It is possible to use in particular hard wheat semolina having a particle size of 250-350 μm to make western noodles, or a soft wheat flour having a particle size of 50-150 μm to prepare oriental noodles, for example. Wheat protein, especially common wheat gluten or wheat protein enriched with gliadin such as products sold under the trade names Flavor Pro by Midwest Grain Products Inc., Atchison, Kansas, USA, can be used in a amount from about 1 to 3% by weight of the mixture, in order to reduce the thickness of starch losses during cooking and acidification, for example. Egg material in the form of whole egg powder, egg white powder or liquid whole egg can be added to the mixture in order to increase the firmness of the noodle product, for example. Pastry powders, especially a mixture of glucono-deltalactone and sodium bicarbonate can be added to the mixture in order to create a porous noodle product, for example. Polysaccharides, especially guar gum, sodium alginate or propylene glycol alginate may be added to the mixture to improve texture and retention, for example. It can be provided, when necessary, a premixing and a pre-wetting step, especially in a fast paddle mixer which supplies a pre-mix in the form of moistened flour or lumps of semolina, such step makes it possible in particular to save useful free space in a mixer, for example.

The semolina or flour is mixed with an amount of water so that the obtained mixture has a water content of from 25 to 40%, preferably from 30 to 35% by weight. To make western noodles, it can be mixed with hard wheat semolina water. To make oriental noodles, you can mix soft wheat flour with kansui. Kansui can comprise from 0.5 to 3% NaCl, up to 1% CMC, from 0.1 to 1% K2C03 and / or Na2C03 and up to 1% Na polyphosphate, for example, A coloring agent can also be added thereto such as beta-carotene, riboflavin, for example. To prepare the mixture of cereal or semolina flour and add water or kansui, or the moistened flour or the lumps of semolina obtained in the pre-mixing and pre-wetting stage can be dosed, possibly together with oil, in a mixing medium such as a mixer, kneader and / or extruder well known in the art in the manufacture of noodles, for example. The mixture obtained within these mixing means can then be kneaded to obtain a dough in any known manner of noodle processing, especially by additional treatment either within an extruder or a kneader where the mixing stage is first carried out or inside an additional extruder or an additional kneader.

The dough obtained in this way can then be formed into sheets in a known manner in the manufacture of noodles, especially by pressing the dough through an oblong hole by means of an extruder or a kneader capable of pressing the dough through orifice or by means of a positive pump such as a gear pump, or by pressing the mass between rollers, for example. A sheet can be formed or obtained in this manner which preferably has a thickness from about 2 to 20 mm, for example. The sheet can then be rolled to a thickness of about 0.6 to 1.5 mm, by passing it through a pair or a succession of pairs of rollers, especially a succession of two to five pairs of rollers with increasingly smaller spaces, example. Once the sheet has been laminated, it can be slipped into strips or noodles from 1 to 10 mm in width by means of suitable roller knives, for example. The slid noodle can then be cut to any desired length, especially a length of 30 to 50 cm, in order to adjust the size of the portion, and the cuts can be collected to portions of any desired weight, especially a weight from 70 to 200 g, for example. The stage of establishment of portions, specifically the cutting of the noodle and harvesting of the cuts or portions which will then be packed individually, can be carried out at any stage after the cutting stage and before the packing stage. Therefore, after cutting and preferably after portioning, the noodles can be treated with hot air to fix the shape before bleaching them and obtain a firmer product in their portion. The noodles can be bleached by steam or by steam and hot water spraying, preferably hot water spraying, for example, the purpose of spraying with water during vaporization is to minimize the starch losses during bleaching. The bleaching step can be carried out from 95 to 100 ° C, from 1 to 10 min, while the vaporization is from 98 to 100 ° C and spray water from 95 to 98 ° C, preferably acidified water that It has a pH from 3.5 to 5.0 for example. During the bleaching step, the water uptake can be such that the noodles then have a dry matter content from 35 to 52%, preferably from 39 to 47% for example. After the bleaching stage, the noodles can be advantageously sprayed with a hot water spray. In other words, the noodle can be passed under a hot water shower, especially water that has a temperature from approximately 60 to 70 ° C, for example, in order to loosen the strips which can be slightly glued after they have been vaporized . Water cooling can be carried out in a water bath at room temperature, specifically at a temperature from about 18 to 35 ° C, for about 30 s to 2 min, for example. After cooling with water, excess water may be drained for 30 s to 2 min, for example. During the water cooling step, the bleaching step can be completely stopped and the water uptake can be such that the noodle then has a dry matter content of from about 30 to 45%, preferably from 33 to 42% for example. After cooling with water and possibly the draining of the excess water, the noodle is immersed in acidified water in order to acidify it to a final pH from 3.7 to 4.5. For this purpose, the noodle should be immersed in water containing 0.5 to 2.0% acid, especially lactic acid, phosphoric acid, citric acid or glucono-delta-lactone at room temperature, especially at a temperature of 18 to 35 ° C , from 50 to 250 s, for example. After this acidification step, excess acidified water can be drained off from about 30 s to 2 min, for example. During the acidification stage, there is very little additional water uptake. The acidification of the noodles seems to be mainly a result of osmotic equilibrium. The oiling step can be carried out so that the surface of the noodle is coated with oil in an amount from 0.5 to 5% by weight of the noodle, for example. In order that the oil is well distributed in a very fine particle on the surface of the noodle, from about 0.5 to 2% emulsifiers, in% by weight of the oil, for example, can be added to the oil. The oiling stage can be carried out either before or during the packaging step, preferably, the noodle is packed in a flexible bag with controlled volume of free space. For this purpose, the noodle can be dosed in a vertical bag after its bottom has been sealed and oil can be injected into the bag before the top is sealed, for example. Finally, the packed noodle product is in a pasteurized package. This pasteurization step in the packaging can be carried out in a steam medium, and at the same time the temperature in the center of the bag reaches the temperature from 80 to 100 ° C and is maintained from 1 to 80 min. , for example.

The bags can then be cooled either from 5 to 15 minutes in cold water containing a disinfectant, or for 30 to 60 minutes in chilled air, from 5 to 15 ° C, for example. In a particular embodiment of the present process, the steps consisting of immersing the noodles in acidified water, oiling, packing and pasteurizing the package are replaced by steps consisting of oiling directly from the noodle, packing and freezing. The corresponding particular embodiment of the present product does not comprise an acid but rather is frozen instead. This embodiment of the present product can be reheated before or after unpacking, especially during heating or during very short cooking, for example. The present process can be implemented by means of a normal equipment such as a mixer, a single or twin screw kneader, a single or twin screw extruder, a kneader kneader equipped with corrugated rolls, rolls having a uniform surface, a stage forming unit, steam / water spray with bleach, a water bath, a shower and a pasteurizing unit for noodles or the noodle industry, for example. The present process surprisingly provides a noodle product that has surprising organoelectric properties, especially an amazing texture, in view of the fact that it is not intended to be actually cooked again by the final consumer but only intended to be heated or cooked for a very short period. After unpacking, heating or very short cooking of the current noodle product can be carried out on a tray, in a microwave oven or by pouring hot or boiling water thereon, for example.

Alternatively, the product can be heated in the package. The noodle product and the process according to the present invention are illustrated in the following examples in which the percentages in parts are by weight, unless stated otherwise.

Example 1 Precooked western noodles having an extended shelf life were made from a mixture having a dry matter content of 68.2% and comprising 76% Durum semolina having a particle size of 250-300 μm, 2.35 Flavor Pro 6000 and 21.65% of running water. The Durum semolina and Flavor Pro 6000 were premixed with water in a rapid paddle mixer. The lumps of semolina obtained in this way are dosed in a mixer where they are mixed additionally, the mixture is kneaded into a dough and the dough is formed into a sheet when pressed by means of a gear pump through a die having a rectangular hole of 2 mm x 100 mm. The mixer is a READCO-type kneader TELEDYNE and the gear pump is a VACOREX 90/90 pump type MAAG. By circulating a heating fluid, a temperature of 48 ° C is maintained in the barrel of the kneader. The kneader is fed with 1000 kg / h of grams of semolina. The speed of rotation of the kneading screws is adjusted to 70 rpm. The mass is subjected to a relative pressure of 800 kPa in the mixer. The rotation speed of the toothed rollers of the gear pump is adjusted to 36 rpm. The relative pressure exerted in this way on the mass is 11,000 kPa. The sheet that leaves the die has a thickness of 3-4 mm. The sheet is laminated to a thickness of 1.2 mm by passing it through four pairs of rollers which successively decrease the spaces of 2.0, 1.5, 1.3 and 1 mm. The laminated sheet slides in strips or noodles 8 mm wide which are cut to approximately 25 cm in length and portions are established or dosed in 104 g portions. The noodles are then bleached at about 98 ° C for 200 sa over a bleach tunnel in which a steam injection medium injects steam at 99 ° C and a water spray medium sprays acidified water having a pH of 4.3 and a temperature of 96-97 ° C. During the bleaching stage, the water intake is such that the noodles afterwards have a dry matter content from 41 to 45%. After the bleaching stage, the noodles are irrigated with a hot water spray having a temperature from 60 to 70 ° C, and then they are cooled with water in a water bath from 20 to 25 ° C for 45 s. During the water cooling stage, the water uptake is such that the noodle at that time has a dry matter content of 38 to 42%. After cooling, excess water is removed by braking for 60 s. The noodle is submerged in a water bath containing 1.6% lactic acid, which has a pH of 2.2-2.3 and which has a temperature of 30 ° C, for 150 s. During the acidification stage, the water uptake is such that the noodle at that time has a dry matter content of 36 to 40%. After the acidification step, the excess of acidified water is drained off for 60 s. After the acidification stage, the noodle has a pH of 3.9-4.0.

Subsequently, noodle portions weighing 180 g on vertical bags are dosed after the lower parts have been sealed, and 1.8 g of palmolein are injected into each bag before the upper parts are sealed. The noodle is pasteurized in the packing with steam at 97 ° C, the temperature in the center of the bag reaches a temperature of 85 ° C after 20 min and this temperature is maintained for 10 min. The bags are then cooled for 10 min in water having a temperature of 10 ° C containing a disinfectant. The bags are then stored at room temperature, specifically at about 25 ° C. The noodle product can be prepared for consumption when unpacking and heating, for example. The noodles do not stick together. They have surprising organoleptic properties, especially a texture similar to the texture of fresh western noodles cooked "al dente".

Example 2 A precooked oriental noodle product having an extended shelf life is manufactured from a mixture with a dry matter content of 66.6% and comprising 72.45 parts of soft wheat flour having a particle size of 50-120. μm, 0.86% palmolein and 26.69% kansui having the composition indicated in table 1.

Table 1: Kansui composition (%) NaCl 0 65 CMC 0. 12 K2C03 0. 53 Na2C03 0. 24 Na (P03) n 0. 30 Riboflavin 0. 02 Soft water 98. 14 The soft wheat flour and the kansui are premixed in a fast paddle mixer. The semolina lumps obtained in this way are dosed together with the palmolein in a twin screw extruder where they are then mixed and kneaded in a lumpy mass having a pH of about 8. The lumpy mass is then subjected to a kneading-forming of leaves which forms a sheet of dough approximately 8 mm thick. The sheet is laminated to a thickness of 1.6 mm by passing it through five pairs of rollers which successively decrease the spaces of 4.20, 3.50, 2.40, 2.20 and 1.63 mm. The laminated sheet slides in 2 mm wide strips or noodles which are cut to the length of 40 to 42 cm. The cuts are collected in portions of 80 to 82 g. The noodles are then blanched to approximately 98 ° C for 180 sa over a bleach tunnel in which a steam injection medium injects steam at 99 ° C and a water spray medium sprays acidified water having a pH of 3.7 and a temperature of 96-97 ° C. During the bleaching stage, the water collection is such that at that time the noodles have a dry matter content from 41 to 43%. After the bleaching stage, the noodles are irrigated with a hot water spray having a temperature of 60 to 70 ° C, and then they are cooled with water in a water bath at 20 ° C for 45 s. During the water cooling stage, the water uptake is such that the noodles at that time have a dry matter content of 38 to 40%. After cooling with water, the excess water is drained for 60 s. The noodles are then submerged in a water bath containing 1.5% lactic acid, which has a pH of 2.5 and which has a temperature of 30 ° C, for 210 s. During the acidification step, the water content increases by approximately 1% and the pH decreases to 3.9 to 4.0. After the acidification stage, excess acidified water is drained off for 60 s. The final pH of the noodles is 4.0 to 4.1 and the final content of dry matter is 39 to 41%. The portions of noodles at that time weigh approximately 132 g and are dosed in vertical bags after the bottom has been sealed, and 1.5 g of palmolein is injected into each bag before the top is sealed. The noodles are pasteurized in steam packing at 97 ° C, the temperature in the center of the bag reaches a temperature of 85 ° C after 18 min and this temperature is maintained for 10 min. Afterwards the bags are cooled for 10 min in water that has a temperature of 10 ° C and that contains a disinfectant. The bags are then stored at room temperature, specifically at approximately 25 ° C. The noodle product can be prepared for consumption by unpacking and heating it, for example. The noodles do not stick together. They have surprising organoleptic properties, especially an elastic texture similar to the texture of freshly cooked oriental noodles.

Claims (7)

1. A shelf stable noodle product, with full moisture, which has a pH from 3.7 to 4.5, preferably from 3.8 to 4.3, and which comprises cooked or precooked noodles having a dry matter content of 30 to 45% by weight , an acid and an oil.

2. The noodle product according to claim 1, characterized in that the acid is a food grade acid, especially lactic acid, phosphoric acid, citric acid or glucono-delta-lactone.

3. The noodle product according to claim 1, characterized in that it comprises from 0.5 to 5% in oil, in% by weight of cooked or precooked noodles.

4. The noodle product according to claim 1, characterized in that the oil is vegetable oil, especially peanut oil, rape seed oil, sunflower oil, palm oil, corn oil, palmolein or mixtures thereof.

A process for manufacturing stable noodles in shelf, of complete humidity, characterized in that it consists of preparing a mixture having a dry matter content of 60 to 75% and comprising a cereal or semolina flour and added water, kneading the mixture until obtaining a dough, form a sheet with the dough, laminate the leaf obtained in this way, slide the laminated sheet to obtain noodles, cut the noodles, establish portions, whiten, cool with water, dip in acidified water, oil, pack and pasteurize the packaging.

6. The process according to claim 5, characterized in that the bleaching step is carried out from 95 to 100 ° C, from 1 to 10 min, while vaporizing with steam from 98 to 100 ° C and water is sprayed from 95 to 100 ° C. 98 ° C.

7. The process according to claim 5, characterized in that the noodles are immersed in acidified water containing from 0.5 to 2.0% acid, especially lactic acid, phosphoric acid, citric acid or glucono-delta-lactone, at room temperature, especially at a temperature from 18 to 35 ° C, for 50 to 250 s.