| 摘要 |
PURPOSE: To improve long-term storage stability by immersing the partially heated pasta obtd. by boiling raw pasta in acidified water into the acidified water and heating the pasta under specific conditions, then coating the pasta with a specific amt. of acidified cream. CONSTITUTION: The raw pasta is boiled in the acidified water to form the partially heated pasta. The partially heated pasta is heated and its pH is adjusted to 3.8 to 4.3 and the moisture content thereof is adjusted to 61 to 68%. Next, the partially heated pasta is immersed into the acidified water and further, moisture of 3 to 7% is absorbed therein, following which the pasta is coated with the acidified cream contg. milk fat of 20 to 40wt.% based on the weight of the cream. Further, the past is subjected to flash packaging by an inert gas or is hermetically sealed by vacuum packaging and thereafter, the pasta is subjected to a heat treatment, by which the preheated pasta is obtd. The acid used for the acidified water is lactic acid, citric acid, malic acid, tartaric acid, etc. |
