| 摘要 |
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. |
