GB2234660A

GB2234660A - Method for preparing pasta-containing retort food and preparation of pasta

Info

Publication number: GB2234660A
Application number: GB9014673A
Authority: GB
Inventors: Masanori Yamamoto; Imayoshi Imada; Miho Mogi; Kenichi Mogi; Kazumitsu Taga; Morio Taniguchi; Seiji Higashine
Original assignee: House Food Industrial Co Ltd
Current assignee: House Foods Corp
Priority date: 1989-07-06
Filing date: 1990-07-02
Publication date: 1991-02-13
Also published as: IT9020871A0; IT1246037B; FR2649296A1; GB9014673D0; DE4021481A1; KR910002348A; IT9020871A1

Abstract

A method for preparing a pasta-containing retort food comprises introducing dried or partially dried (as described) pasta and water-containing sauce for seasoning into a heat resistant container, sealing the container and adjusting the water content of the pasta to 50 to 85% or 60 to 85% by weight by subjecting the pasta-containing food packed in the container to a retort-sterilization treatment. A method for preparing pasta comprises forming pasta dough from 45 to 83% by weight of flour, 0.3 to 4% by weight of thermally coagulable protein, 0.1 to 2% by weight of gums and/or 5 to 20% by weight of a starch and 13 to 25% by weight of water, then drying the resulting pasta dough at a temperature from 75 to 95 DEG C and relative humidity from 30 to 90%. These methods make it possible to prevent pasta from becoming soggy during a retort-sterilization treatment and to provide retort foods which contain pasta having excellent texture and taste when they are heated and cooked in the home with an oven toaster or the like.

Description

1 1 1

SPECIFICATION

TITLE OF THE INVENTION

Method for Preparing Pasta-containing Retort Foods and for Preparing Pasta BACKGROUND OF THE INVENTION

The present invention relates to a method for preparing a pastacontaining retort food as well as a method for preparing pasta.

There have been put on the market a variety of fast foods packaged in containers suitable for cooking in the home such as dishes prepared au gratin and soups. Among these foods, there have been known those which are subjected to retortsterilization treatment and are hence capable of being stored at ordinary temperature. However, the foods of the foregoing type have a problem in that the taste and texture of pasta such as spaghetti and macaroni in the container are poor. More specifically, the pasta is excessively reconstituted with water upon being subjected to a retort-sterilization treatment, becomes soggy (soft) and hence the pasta obtained after cooking and heating is excessively soft and sticky. In addition, when retort foods are prepared from pasta reconstituted with water into the ordinary edible condition and the retort food is packed in a container, the packaging operation is quite troublesome and the pasta often crumbles since it is very soft.

1 1 h SUMMARY OF THE INVENTION

Accordingly, a primary object of the present invention is to provide a method for preparing a retort food containing pasta.

The method makes it possible to prevent excess reconstitution of the pas ta during a retort-sterilization treatment, to prevent the pasta from becoming soggy (softening of the pasta) and to hence provide such a retort food having good taste and texture peculiar to the pasta when it is heated and cooked in, for instance, an oven toaster in the home.

Another object of the present invention is to provide a method for preparing pasta which is not excessively reconstituted with water and does not become soggy during a heat sterilization treatment such as retort-sterilization and during storage.

These and other objects of the present invention will be apparent from the following description and Examples.

The present invention has been completed on the basis of the finding that the foregoing objects of the present invention can effectively be achieved if pasta in dry state or that reconstituted with hot water to a specific water content is used as an ingredient and the pasta has a specific water content when it is subjected to a retort-sterilization treatment together with a sauce for seasoning.

According to one aspect of the present invention, there.is provided a method for preparing a pasta-containing retort food which comprises the steps of introducing dried pasta and water- 2 1 containing sauce for seasoning into a heat resistant container, sealing the container and adjusting the water content of the pasta to 50 to 85% by weight by subjecting the pasta-containing food packed in the container to a retort-sterilization treatment.

According to another aspect of the present invention, there is provided a method for preparing a pasta-containing retort food which comprises the steps of reconstituting dried pasta with hot water so that the water content thereof is controlled to 30 to 50% by weight, then introducing the pasta into a heat resistant container together with water-containing sauce for seasoning, sealing the container and subjecting the pasta- containing food packed in the container to a retortsterilization treatment so that the water content of the pasta is controlled to 60 to 85% by weight.

According to a further aspect of the present invention, there is provided a method for preparing pasta which comprises the steps of forming pasta dough from 5 to 83% by weight of flour, 0.3 to 4% by weight of thermally coagulable protein, 0.1 to 2% by weight of gums and/or 5 to 20% by weight of a starch and 13 to 25% by weight of water; and then drying the resulting pasta dough at a temperature ranging from 75 to 95 C and a relative humidity ranging from 30 to 90%.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

As the pasta-containing retort foods herein described, there may be mentioned, for instance, pasta-containing dishes 3 1 1 prepared au gratin, soups (inclusive of potage) and stews which are retort-sterilized.

The term "pasta" herein used means those obtained from flour as a principal ingredient in the usual manner and examples thereof are spaghetti, macaroni, shell macaroni and lasagna. The pasta is preferably prepared so that it comprises 45 to 83% by weight (hereinafter referred to as simply 11%11) and preferably 55 to 70% of flour. It is also desirable to use durum flour in an amount of not less than 80%, preferably not less than 90% on the basis of.the total amount of flour. If other flour such as strong flour is employed, it is preferably used in an amount ranging from 10 to 40% of the total amount of flour in dddition to the durum flour. The use of such a formulation makes it possible to more effectively prevent the resulting pasta from becoming soggy during heat-sterilization thereof.

In the- present invention, thermally coagulable proteins, gums and starches can be used as ingredients other than flour and they are employed in any combinations, such as a thermally coagulable protein with a gum; a thermally coagulable protein with a starch; or thermally coagulable protein, a gum and a starch.

The coagulable proteins are used in order to impart hardness to pasta and to thus prevent it from becoming soggy (soft). The term "coagulable proteins" herein means proteins represented by albumin and typical examples thereof include egg 4 1 A white containing albumin. The egg white may be either raw, dried or freeze-dried products. Moreover, it can be used in the form of the entire egg. The pasta dough desirably comprises the coagulable protein in an amount ranging from 0.3 to 4%, preferably 0.5 to 2.5% expressed in terms of the solid content thereof. This is because if its content is less than 0.3%, the pasta does not have sufficient hardness and thus the aforementioned effect cannot be attained. On the other hand, if it exceeds 4%, the pasta becomes too hard to eat.

The gums are used for making up for the defect that the pasta becomes fragile due to addition of the coagulable proteins, for imparting elasticity thereto to thus prevent the pasta from becoming soggy during retort-sterilization and for improving the taste of the pasta. Examples of gums include gellan gum (polysaccharide composed of glucose, rhamnose and glucuronic acid), xanthane gum and gum karaya and, in particular, gelian gum. The amount of these gums in the pasta dough for ranges from 0. 1 to 2%, preferably 0.5 to 1.5%. This is because if the amount of the gums is less than 0.1%, it is not possible to impart sufficient elasticity to the pasta, while it exceeds 2%, the pasta has a pasty texture.

The starches are used for the same purposes as those for the gums. The term "starches" herein means those separately incorporated into the pasta in the form of starch other than that included in the flour. Examples of such starches include potato starch, tapioca starch, corn starch, rice starch, sweet 1 A potato starch, starch of Pueraria thunbergiana Benth and flour starch. Flour starch can also show the intended effect of the present invention if it is added as a starch ingredient. In order to achieve the effect of the present invention, the use of potato starch is particularly preferred. The starches are desirably used in the pasta dough in an amount ranging from 5 to 20%, preferably 10 to 15%. The amount of the starches is critical for the same reasons as those for the gums.

Examples of other ingredients usable in the present invention include active wheat gluten and a variety of seasonings.

Then water is added to the foregoing ingredients followed by mixing to obtain pasta dough. The addition of water to the ingredients and the mixing operation (such as extrusion) may be performed in the usual manner. The water is added in an amount ranging from 13 to 25%, preferably 16 to 23% on the basis of the total weight of the pasta dough. The pasta dough thus obtained usually has a water content ranging from 28 to 35%. In this respect, the pasta dough is in general formed into long- cut-pasta (long band-like or rod-like pieces having a small width) or into a plate-like product.

In the present invention, the pasta dough thus obtained (such as long-cutpasta) is dried at a temperature ranging from 75 to 950 C, preferably 80 to 900 C and a relative humidity ranging from 30 to 90%, preferably 40 to 80%. This drying treatment is performed for the purpose of imparting elasticity 6 A and hardness to the pasta to thus prevent the pasta from becoming soggy during retortsterilization thereof. In an embodiment wherein dried pasta is used as the starting material and the dried pasta per se is directly subjected to the sterilization treatment, the drying treatment is also performed for the purpose of eliminating powdery and uncooked taste of the product obtained after the sterilization treatment. The foregoing effects cannot be sufficiently achieved if the drying temperature is less than 75' C and the relative humidity exceeds 90%, while the resulting pasta is liable to be broken to pieces and to be cracked, if the temperature exceeds 95' C and the relative humidity is less than 30%. Thus, the combination of the foregoing drying treatment with the addition of the aforementioned coagulable proteins, gums and starches to the starting material makes it possible to provide pasta having appropriate hardness and elasticity. The pasta never becomes soggy during the sterilization treatment and has excellent taste and texture.

The drying treatment is preferably carried out for 1 to 24 hours, preferably 1.5 to 20 hours under the conditions defined above or it is performed so as to control the water content of the pasta obtained after the drying treatment to 8 to 12%, preferably 9 to 11%. The drying can be carried out by various means such as hot air drying, microwave drying, far infrared drying and superheated vapour steam drying.

In the first embodiment of the present invention, the 7 4 4 pasta is used in the dried state. In particular, preferably used are those having a water content ranging from 5 to 20%, preferably 8 to 12%. This is because, if the water content of the pasta exceeds 20%, the texture of the pasta is liable to deteriorate during the retort- sterilization treatment, while if it is less than 5%, the texture of the pasta obtained after heating and cooking often becomes too hard or tough even when the sauce referred to later herein is employed. Thus, the use of the pasta in such a dried state and the specification of the sauce for seasoning as well as the definition of the water content after the retort- sterilization treatment show an synergistic effect and hence the deterioration of the texture of the pasta during the sterilization treatment can effectively be prevented and the method makes it possible to impart good texture to the resulting pasta after heating and cooking. In addition, as the pasta in dried state is properly hard or tough, it can easily be handled during the subsequent packaging process and thus the pasta can retain its original shape.

In the second embodiment of the present invention, the dried pasta is first reconstituted with hot water so that the water content thereof is limited to the range of from 30 to 50%. preferably 35 to 45% and then used in the processing. This is because, if the water content of the pasta exceeds 50%, the pasta is liable to be excessively softened during the retort sterilization and the texture thereof is also liable to deteriorate after heating and cooking. On the other hand, if 8 4 the water content of the pasta is less than 30%, it is sometimes observed that the pasta after heating and cooking seems powdery and uncooked. Thus, the softening of the pasta during the sterilization treatment can effectively be prevented by controlling the water content of the pasta to a predetermined range and good texture can be imparted to the pasta obtained after heating and cooking by use of the pasta in the half-boiled state explained above. Moreover, the pasta absorbs water to some extent during the reconstitution with hot water and, at this stage, leaching out of starches or the like is almost completed. For this reason, the pasta does not excessivley absorb water originated from the suace for seasoning and the leaching out of starches or the like from the pasta is not caused any more even if the resulting pasta is subjected to the retort- sterilization treatment together with the sauce described below. Therefore, the taste, color tone and/or viscosity of ihe sauce for seasoning are not degraded through the sterilization treatment (the leaching out of starches often causes browning of the sauce for seasoning, but this drawback can effectively be solved by the preliminary control of the water content of the dough). In addition, the pasta in the balf-boiled state maintains its hardness to some extent. Therefore, the pasta can easily be handled in the subsequent processes such as packaging and efficiently retains its original shape.

In the first and second embodiments of the present invention, it is desirable to use, as pasta, pasta sheet (which 9 1 is a kind of noodle having a band-like shape) having a thickness ranging from 0.5 to 2.0 mm, preferably 0.8 to 1.2 mm (inclusive of those having plate-like shape such as lasagna; those obtained by forming the pasta sheet into various shapes through a punching out technique; and rolled products); those having a tube-like shape such as macaroni; or those having a rod-like shape and a diameter ranging from 1 to 20 mm, preferably 3 to 10 mm.

Examples of the sauces for seasoning are white sauces prepared by forming flour roux from flour and oils as a basic ingredient and then optionally adding milk and/or a variety of seasonings to the resulting roux; and meat sauces obtained by thickening a mixture of minced meat, vegetable or the like with the flour roux.

In the first embodiment, it is desirable to use, as such sauces for seasoning, those having a water content ranging f rom 60 to 98%, preferably 70 to 90% and a viscosity determined at 70 C ranging from 3, 000 to 20,0bO cps, preferably 6,000 to 12. 000 cps. If the water content of the sauce for seasoning exceeds 98% or the viscosity thereof determined at 70 C is less than 3,000 cps, the pasta is liable to soften during the retort-sterilization treatment. On the other hand, if the water content thereof is less than 60% or the viscosity exceeds 20,000 cps, the amount of water which is transferred from the sauce for seasoning to the pasta during the sterilization treatment becomes insufficient and thus the texture of the 1 0 b c i pasta after heating and cooking -is liable to be hard. Thus, if the pasta in the dried state and the sauce for seasoning having the physical properties defined above are subjected to the retort-sterilization treatment, water included in the sauce for seasoning suitably transfers into the pasta during the sterilization treatment, the texture of the pasta is not softened and it is easy to control the water content of the pasta obtained after the sterilization to the range of 50 to 85%. Therefore, the pasta having good texture can be obtained after heating and cooking the same. Alternatively, it is also possible to use a sauce for seasoning having a viscosity higher than that defined above. In this case, the viscosity of the resulting retort food is controlled by adding an appropriate amount of water after packaging it in a container to the range defined above.

In the second embodiment of the present invention, it is desirable to use, as such sauce for seasoning, those having a water content ranging from 65 to 95%, preferably 70 to 90% and a viscosity determined at 700 C ranging from 3,000 to 20,000 cps, preferably 6,000 to 12,000 cps. If the water content of the sauce for seasoning exceeds 95% or the viscosity thereof determined at 70 0 C is less than 3,000 cps, the pasta is liable to soften during the retort-sterilization treatment. On the other hand, if the water content thereof is less than 65% or the viscosity exceeds 20, 000 cps, the amount of water which is transferred from the sauce for seasoning to the pasta during the 1 1 1 1 1 sterilization treatment becomes insufficient and thus the texture of the pasta after heating and cooking is liable to be hard. Thus, if the pasta reconstituted with hot water and the sauce for seasoning having the physical properties defined above are subjected to the retort- sterilization treatment, water included in the sauce for seasoning suitably transfers into the pasta during the sterilization treatment, the pasta is not softened, has tough texture and it is easy to control the water content of the pasta obtained after the sterilization to the range of 60 to 85%. Therefore, the pasta having good texture can be obtained after heating and cooking the same. In addition, the taste and the color tone of the sauce for seasoning are almost completely unimpaired and hence the food obtained after heating and cooking the retort food has satisfactory taste and appearance. As in the first embodiment, it is likewise possible to use a sauce for seasoning having a viscosity higher than tat defined above. In this case, the viscosity of the resulting retort food is controlled by adding an appropriate amount of water after packaging it in a container to the range defined above.

The means for controlling the viscosity of the sauces for seasoning used in the first and second embodiments to the abovedefined range will be specifically explained below. First, the desired viscosity can be achieved by incorporating a thickening agent such as a variety of gums and starches into the sauces for seasoning. In this case, particularly preferred thickening 1 2 1 1 agents are gums such as xanthane gum, gum karaya, locust bean gum, guar gum and an extract of tamarind. The desired viscosity can be imparted to the sauces for seasoning by adding the foregoing gums and/or starches to the sauces in an amount, for instance, ranging from 0.01 to 10%, preferably 0.05 to 5%.

When sauces for seasoning which mainly comprise flour roux are used, the flour roux is added to the sauces for seasoning in an amount ranging from I to 10%, preferably 3 to 6%. In addition, the sauces may comprise 1 to 30%, preferably 5 to 20% of a solid fat having a melting point ranging from 30 to 45 C. In such cases, the desired viscosity can be imparted to the sauces. Examples of the foregoing solid fats are lard, beef fats for cooking use, palm oil and hardened colza oil.

In addition to the foregoing principal ingredients explained above which are usable in the packed foods of the present invention, the packed food may optionally comprise other additives such as cheese, potato, a variety of seasonings, emulsifying agents and fats and oils.

In the method of the present invention, the pasta and the sauce for seasoning explained above as well as other optional ingredients are packed in a heat resistant container, then sealed and finally subjected to a retort-sterilization treatment.

In the present invention, the pasta and the sauce for seasoning may be used in any ratio, but the ratio of the amount of the pasta to that of the sauce for seasoning is preferably 1 3 1 1 limited to the range of from 1/50 to 1/5 (weight ratio) in order to impart good texture and taste to the pasta obtained after heating and cooking the packed food. Moreover, the water content of the mixture of the pasta and the sauce for seasoning (that of whole of the food obtained from the pasta and the sauce for seasoning to be packed in a container) is preferably controlled to the range of from 60 to 95%. Thus, the desired effect of the present invention can further be enhanced.

The pasta and the sauce for seasoning may be packed in the container in any arrangement.For instance, they are packed therein in the form of a mixture thereof or the sauce for seasoning may be placed on or below the pasta in the package. In particular, they can be put in layers (for instance, the sauce for seasoning can be inserted between two layers of the foregoing pasta formed into a plate-like shape having a thickness ranging from 0.5 to 2.0 mm like a sandwich). According to the latter arrangement, the water included in the sauce fro seasoning effectively transfers into the pasta during the retort-sterilization treatment, whereby the desired effect of the invention and the final retort foods having excellent texture and taste can be obtained.

The heat resistant containers may be formed from any materials so far as they can withstand the retort-sterilization and heating in an oven and examples thereof are metals such as aluminum. Moreover, as containers for microwave cookers, there may be mentioned, for instance, those made from a variety of 1 4 4 heat resistant synthetic resins.

The conditions for the retort-sterilization treatment are, for instance, a temperature ranging from 115 to 1350 C and a treatment time ranging from 1 to 60 minutes.

In the first embodiment of the present invention, the water content of the retort-sterilized pasta is desirably controlled to 50 to 85% and preferably 60 to 80%.

This is because, if the water content of the retortsterilized pasta exceeds 85%, the pasta is excessively reconstituted with water through the retort-sterilization and, therefore, the pasta shows unsatisfactory texture when it is heated and cooked. On the other hand, if the water content thereof is less than 50%, only an insufficient amount of water is transferred from the sauce for seasoning to the pasta during the sterilization treatment. This leads to the formation of excessively hard final retort foods when it is heated and cooked. Thus, if the pasta in the dried state and the sauce for seasoning are retort-sterilized together and the water content of the retort-sterilized pasta is controlled to the range defined above according to the present invention, good texture and taste can be imparted to the pasta obtained after heating and cooking.

In the second embodiment of the present invention, the water content of the retort-sterilized pasta is desirably controlled to 60 to 85% and preferably 65 to 75%.

This is because, if the water content of the retort- 1 5 1 sterilized pasta exceeds 85%, the pasta is excessively reconstituted with water through the retort-sterilization and, therefore, the pasta shows unsatisfactory texture when it is heated and cooked. On the other hand, if the water content thePeof is less than 60%, only an insufficient amount of water is transferred from the sauce for seasoning to the pasta during the retort-sterilization treatment. This leads to the formation of excessively hard final retort foods when it is heated and cooked. Thus, if the pasta reconstituted with hot water and the sauce for seasoning are retortsterilized together and the water content of the retort-sterilized pasta is controlled to the range defined above according to the second embodiment of the present invention, good texture and taste can be imparted to the pasta obtained after heating and cooking.

The method of the present invention makes it possible to prevent pasta from becoming soggy due to excessi ve reconstitution with hot water during a retort-sterilization 'treatment and to provide retort foods which contain pasta having texture and taste peculiar thereto when it is heated and cooked in the home with an oven toaster or the like.

The present invention will hereinafter be explained in more detail with reference to the following non-limitative working Examples.

Example 1 (Preparation of lasagna) To a mixer, there were introduced 97 parts by weight of 1 6 b 4 durum flour, 2 part by weight of-egg white, 1 part by weight of common salt and 30 parts by weight of water and these ingredients were mixed together for about 15 minutes to form mixed dough. The resulting mixed dough was formed into pasta sheet having a thickness of 1 mm, followed by hot-air drying of the pasta sheet to thereby control the water content thereof to about 10% to thus form dried lasagna. The thickness of the resulting lasagna was about 0.9 mm.

(Preparation of White Sauce) Flour roux was obtained from 3 parts by weight of flour and 7 parts by weight of butter in the usual manner. To the flour roux thus obtained, there were added 90 parts by weight of milk, 10 parts by weight of onion which had been cut into fine pieces and then fried and an appropriate amount of seasonings and the resulting mixture was heated and stirred to give a white sauce (water content =,about 90%; viscosity at 700 C = about 10, 000 cps).

(Preparation of Meat Sauce) Flour roux was obtained from 3 parts by weight of flour and 10 parts by weight of butter in the usual manner. To the flour roux thus obtained, there were added 30 parts by weight of minced meat which had been fried, 20 parts by weight of onion which had been cut into fine pieces and then fried and an appropriate amount of seasonings and the resulting mixture was heated and stirred to give a meat sauce (water content = about 75%; viscosity at 700 C = about 16,000 cps).

1 7 1 g of the white sauce thus prepared was packed in an about 200 m.2 volume bowl-shaped metal container, then lasagna, 65 g of the meat sauce, lasagna and 65 g of the white sauce were, in order, put in layers on the initial white sauce layer and the opening of the container was sealed. The two sheets of the lasagna introduced into the container each had a size of about 70 X 40 mm and a weight of 5 g.

The container containing the retort food were placed in a retort and heated and sterilized at 120 C for 30 minutes to give foods for ovenheating or cooking. In this case. the water content of the lasagna contained in the retort-sterilized food was about 70%.

The container containing the food thus prepared was opened after about 6 months' storage at ordinary temperature and was heated to cook the food for about 5 minutes in an oven toaster. The food was withdrawn from the oven toaster and subjected to tests for examining taste and texture and as a result it was found that the lasagna contained therein maintained the texture and taste peculiar thereto and the taste and.texture of the food were also good.

Example 2 (Preparation of Spaghetti) In a mixer, 95 parts by weight of durum flour, 4 parts by weight of egg white, 1 part by weight of common salt and 28 parts by weight of water were mixed for about 15 minutes to form mixed dough, the resulting mixed dough was formed into a pasta 1 8 sheet having a thickness of 1 mm and cut into pieces having a width of 5 mm with a cutting blade. The pieces were hot-airdried to control the water content thereof to about 10% to give dried spaghetti. The diameter of the resulting spaghetti was about 4 mm.

(Preparation of Soup) One part by weight of flour, 5 parts by weight of tomato ketchup, 10 parts by weight of onion which had been cut into fine pieces and then fried, 100 parts by weight of water, 0.1 part by weight of a thickening - agent and an appropriate amount of seasonings were mixed together and the resulting mixture was heated to give a soup (water content = about 97%; viscosity at 700 C = about 5,000 cps).

g of the spaghetti and 180 g of the soup thus prepared were packed in an about 200 m P volume bowl-shaped metal container and the opening of the container was sealed.

The container was placed in a retort and heated and sterilized at 120 0 C for 30 minutes to give a retort soup. In this case,-the water content of the spaghetti contained in the sterilized soup was about 80%.

The container containing the soup thus prepared was opened after about 6 months' storage at ordinary temperature and was heated to cook the soup for about 5 minutes in a microwave oven The soup was subjected to tests for examining taste and texture and as a result it was found that the spaghetti contained therein maintained the texture and taste peculiar thereto and 1 9 1 J v X the taste and texture of the soup were also good. Example 3 (Preparation of Macaroni) In a mixer, 98 parts by weight ofdurum flour, 2 parts by weight of egg white, 0.5 part by weight of common salt and 32 parts by weight of water were mixed together for about 15 minutes to give mixed dough. The resulting mixed dough was formed into hollow macaroni having a thickness of 1 mm and a length of 3 em. The macaroni thus formed were placed on a conveyer and dried at a relative humidity of 80% for two hours by blowing hot air of 80 0 C on the macaroni. The water content of the dried macaroni was found to be about 10%.

(Preparation of White Sauce) Flour roux was prepared from 3 parts by weight of flour and 3 parts by weight of butter in the usual manner. To the resulting flour roux, there were added 110 parts by weight of milk, 15 parts by weight of onion which had been cut into fine pieces and then fried, 15 parts by weight of chicken which had been cut into fine pieces and then fried, 10 parts by weight of lard and an appropriate amount of seasonings and the mixture was heated and stirred to give a white sauce (water content = about 90%; viscosity at 70 ' C = about 8,000 cps). The resulting white sauce further comprised 4% of a solid fat having a melting point of 320 C.

g of the white sauce thus prepared, 25 g of the mAcaroni which had been reconstituted with hot water (water 2 0 X content = about 40%) and 90 g of the white sauce were, in order. packed in an about 200 mi volume bowl-shaped metal container and the opening of the container was sealed. The container was placed in a retort and heated and sterilized at 120 C for 30 minutes to give a retort-sterilized food (au gratin). In this case, the water content of the macaroni contained in the sterilized food was about 70%.

The container containing the food thus prepared was opened after about 6 months' storage at ordinary temperature and was heated to cook the food for about 5 minutes in an oven toaster. The food was withdrawn from the oven toaster and subjected to tests for examining taste and texture and as a result it was found that the macaroni contained therein maintained its texture and taste peculiar thereto. Moreover, the taste and color tone of the sauce were excellent and hence the food had high quality. Example 4 To a mixture of 100 parts by weight of durum flour, 2 parts by weight of egg white and 1 part by weight of gellan gum, there was added 27 parts by weight of water (the composition of the resulting mixture of these ingredients were as follows: 76.9% of durum flour, 1.5% of egg white (thermally coagulable protein = about 1.2%), 0.8% of gellan gum and 20.8% of water), the resulting mixture was admixed in a mixer for about 15 minutes, then rolled into pasta sheet having a thickness of 1.0 mm with pressure rolls and the pasta sheet thus formed was cut into plate-like product having a size of 60 X 80 mm to give 2 1 plate-like noodle. The water content of the resulting platelike noodle was found to be about 32%.

The plate-like noodle thus formed was placed on a conveyer and dried at a relative humidity of 80% for two hours by blowing hot air of 80 C on the noodle. The water content of the dried plate-like noodle was found to be about 10%.

Two sheets of the plate-like noodle thus prepared and 200 parts by weight of white sauce prepared in the usual manner were introduced in a heat resistant container in the following order: white sauce, one sheet of the plate-like noodle, white sauce, the other sheet of the plate-like noodle and white sauce and the opening of the container was sealed. The container was placed in a retort and heated and sterilized at 120 0 C for 30 minutes to give a retort-sterilized food (lasagna).

The container containing the food thus prepared was opened after about 6 months' storage at ordinary temperature and was heated to cook the food for about 5 minutes in an oven toaster. The food was withdrawn from the oven toaster and subjected to tests for examining taste and a texture. As a result it was found that the noodle contained therein was tough and had a texture with good elasticity peculiar thereto. Moreover, the taste of the food was also excellent.

Example 5

Pasta sheet was prepared in the same manner as used in Example 4 except that 10 parts by weight of potato starch was substituted for 1 part by weight of gellan gum (the composition 2 2 1 i X of the resulting mixture of these ingredients were as follows: 72% of durum flour, 1.4% of egg white (thermally coagulable protein = about 1. 1%), 7.2% of potato starch and 19.4% of water), the resulting pasta sheet was extruded and simultaneously cut in an extruder to give long-cut-pasta having a length of about 25 cm. The water content of the long-cut-pasta was found to be about 31%.

The long-cut-pasta thus formed was placed on a conveyer and dried at a relative humidity of 80% for two hours by blowing hot air of 80' C on the long-cut-pasta. The water content of the dried long-cutpasta was found to be about 10%.

Parts by weight of the long-cutpasta thus prepared which had been reconstituted with hot water and 200 parts by weight of potage soup prepared in the usual manner were introduced in a heat resistant container and the opening of the container was sealed. The container was placed in a retort and heated and sterilized at 120 0 C for 30 minutes to give a retort-sterilized food (soup-spaghetti).

The container containing the food thus treated was opened after about 6 months' storage at ordinary temperature and was heated to cook the food in a microwave oven. The food was subjected to tests for examining taste and texture. As a result it was found that the noodle contained therein was tough and had a texture with good elasticity peculiar thereto.

Example 6 Plate-like noodle was prepared in the same manner as used 2 3 1 in Example 4 except that a mixture of 0.5 part by weight of gellan gum and 7.5 parts by weight of potato starch was substituted for 1 part by weight of gellan gum (the composition of the resulting mixture of these ingredients were as follows: 73% of durum flour, 1.4% of egg white (thermally coagulable protein = about 1.1%), 0.4% of gellan gum, 5.5% of potato starch and 19.7% of water).

A retort food was prepared in the same manner as used in Example 4 with the plate-like noodle thus prepared and the food was subjected to tests for examining taste and texture. As a result it was found that the noodle contained therein was tough and had a texture with good elasticity peculiar thereto and the taste thereof was also good.

2 4 1 1

Claims

What is claimed is:

1. A method for preparing a pasta-containing retort food comprising the steps of introducing dried pasta and watercontaining sauce for seasoning into a heat resistant container, sealing the container and adjusting the water content of the pasta to 50 to 85% by weight by subjecting the pastacontaining food packed in the container to a retort-sterilization treatment.

2. The method of claim 1 wherein the dried pasta comprises 45 to 83% by weight of flour. -

3. The method of claim 1 wherein the dried pasta is a product obtained by forming pasta dough from 45 to 83% by weight of flour, 0.3 to 4% by weight of a thermally coagulable protein, 0.1 to 2% by weight of gums and/or 5 to 20% by weight of a starch and 13 to 25% by weight of water and then drying the resulting pasta dough at a temperature ranging from 75 to 95 0 C and a relative humidity ranging from 30 to 90%.

4. The method of claim 1 wherein the dried pasta is a plate-like_one having a thickness of 0.5 to 2.0 mm or a rod- like one having a diameter ranging from 1 to 20 mm.

5. The method of claim 1 wherein the sauce for seasoning has a water content ranging from 60 to 98% by weight and a viscosity at 70P C ranging from 3,000 to 20,000 cps.

6. The method of claim 5 wherein the sauce for seasoning comprises 1 to 10% by weight of flour roux and 0.01 to 10% by weight of the gums and/or the starch.

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7. The method of claim 5 wherein the sauce for seasoning further comprises 1 to 30% by weight of a solid fat having a melting point ranging from 30 to 45 C.

8. The method of claim 1 wherein the weight ratio of the pasta to the sauce for seasoning included in the container ranges from 1/50 to 1/5.

9. The method of claim 1 wherein the total water content of the food contained in the container ranges from 60 to 95% by weight.

10. The method of claim 1 wherein the sauce for seasoning and the platelike pasta are put in layers by inserting the sauce between the layers of the pasta.

11. The method of claim 1 wherein the dried pasta has a water content ranging from 5 to 20% by weight.

12. A method for preparing a pasta-containing retort food comprising the steps of reconstituting dried pasta with hot water to control the water content thereof to 30 to 50% by weight, then introducing the pasta into a heat resistant container together with water- containing sauce for seasoning, sealing the container and subjecting the pasta-containing food packed in the container to a retort-sterilization treatment to control the water content of the pasta to 60 to 85% by weight.

13. The method of claim 12 wherein the dried pasta comprises 45 to 83% by weight of flour.

14. The method of claim 12 wherein the dried pasta is a product obtained by forming pasta dough from 45 to 83% by weight 2 6 4 0 1 i 1 of flour, 0.3 to 4% by weight of a thermally coagulable protein, 0.1 to 2% by weight of gums and/or 5 to 20% by weight of a starch and 13 to 25% by weight of water and then drying the resulting pasta dough at a temperature ranging from 75 to 95 C and a relative humidity ranging from 30 to 90%.

15. The method of claim 12 wherein the dried pasta is a plate-like one having a thickness of 0.5 to 2.0 mm or a rod-like one having a diameter ranging from I to 20 mm.

16. The method of claim 12 wherein the sauce for seasoning has a water content ranging from 65 to 95% by weight and a viscosity at 70 C ranging from 3,000 to 20,000 cps.

17. The method of claim 16 wherein the sauce for seasoning comprises 1 to 10% by weight of flour roux and 0.01 to 10% by weight of the gums and/or the starch.

is. The method of claim 16 wherein the sauce for seasoning further comprises 1 to 30% by weight of a solid fat having a melting point ranging from 30 to 45 0 C.

19. The method of claim 12 wherein the weight ratio of the pasta to the sauce for seasoning included in the container ranges from 1/50 to 1/5.

20. The method of claim 12 wherein the total water content of the food contained in the container ranges from 60 to 95% by weight.

21. The method of claim 12 wherein the sauce for seasoning and the platelike pasta are put in layers by inserting the sauce between the layers of the pasta.

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22. The method of claim 12 wherein the pasta reconstituted with hot water has a water content ranging from 35 to 5% by weight.

23. A method for preparing pasta comprising the steps of forming pasta dough from 45 to 83% by weight of flour, 0.3 to 4% by weight of thermally coagulable protein, 0.1 to 2% by weight of gums and/or 5 to 20% by weight of a starch and 13 to 25% by weight of water; and then drying the resulting pasta dough at a temperature ranging from 75 to 95 0 C and a relative humidity ranging from 30 to 90%.

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24. A method according to claim 1 or 12, substantially as described in any of the foregoing Examples.

25. A method according to claim 23, substantially 5 as described in any of the foregoing Examples.

26. A product prepared by a method according to any of claims 1 to 25.

f 1 jublished 1991 at'Me Patent Office. State House. 66/71 High Holborn. London WC I R 47P. Further copies may be obtained from N-t NPI 7147 Printed bvMuItivIeX techniques Rd. St Mary Cray, Kent.

6-t NPI 7147 Printe(i hv multinlex techniques Rd. St Mary Cray, Kent.