| 摘要 |
PROBLEM TO BE SOLVED: To provide texture enhanced and preservation stability improved preheated/acidified pasta by performing specified preheating processing after raw/wet pasta from pasta dough adding adible acid to pasta components. SOLUTION: First of all, the raw/wet pasta is formed from the pasta dough after this pasta dough is prepared by mixing additive edible acid (suitably edible vinegar) to the pasta component preferably for quantity with which the pasta becomes 4 to 4.4pH. Next, the raw/wet pasta is steam-cooked for 1.5 to 3.5 minutes at 90 to 95 deg.C through a method for heating or gelatinizing all the surface of pasta while using steam preferably on saturated steam or atmosphere conditions, afterwards, this is processed in water through a method for contacting water at 20 to 35 deg.C for 0.5 sec to 1 min. Subsequently, the pasta is steam-cooked preferably on the same condition as the 1st steam-cooking. Finally, it is packaged, sealed and heat treated or it is packaged and sealed on revised atmosphere conditions. |
