| 摘要 |
PURPOSE:To prepare the original texture of a paste by receiving and sealing a dry paste recovered with hot water and a water-containing seasoning sauce in a heat-resistant container and subsequently retort-sterilizing the sealed mixture to adjust the water content of the pasta. CONSTITUTION:A paste dough comprising 45-83wt.% of wheat flour containing >=90wt.% of durum wheat four, 0.1-2wt.% of a thermally coagulative protein (e.g. albumen), and 0.1-2wt.% of a gum (e.g. gelan gum) and/or 5-20wt.% of a starch is shaped into 0.5-2.0mm thick noodle belts or 1-10mm thick noodle lines, dried under conditions comprising a temperature of 75-95 deg.C and a relative humidity of 30-90% and subsequently recovered with hot water to provide a dry pasta having a water content of 30-50wt.%. 1-10wt.% of a wheat flour roux comprising wheat flour and an oil, 1-30wt.% of solid fats having a melting point of 35-45 deg.C, 0.01-10wt.% of a thickening agent (e.g. guar gum) and various seasonings are mixed to prepare a water-containing seasoning sauce having a water content of 65-95wt.% and a viscosity of 3000-20000cp (at 70 deg.C). The dry pasta and the seasoning sauce are received and sealed in a heat-resistant container in a weight ratio of 1/50-5 and subsequently retort-sterilized at 115-135 deg.C to adjust the water content of the pasta to 60-85wt.%. |
