| 摘要 |
PURPOSE:To prepare efficiently boiled pasta sciutta having improved unfastening properties, by adding a necessary amount of water and an addition agent to dried pasta sciutta, packing them in a sealed state, heating and pressurizing them, beating and pressing them rapidly. CONSTITUTION:Dried pasta sciutta (e.g., spaghetti, macaroni, etc.) is blended with a surface active agent (e.g., sugar ester, etc.), an edible oil, and a necessary amount of water, packed in a sealed state, heated and pressurized at 100-140 deg.C by the use of a rotary retort device. The treated boiled pasta sciutta is beaten and pressed as rapidly as possible by a beating and pressing device. By this method, since cooling and sterilization are carried out simultaneously by one process, cooling energy can be eliminated, waste water treatment is not required because waste water by boiling is not produced, so yield of boiled pasta sciutta is improved. Boiled pasta sciutta having improved shelf stability without exerting bad influence on the human body due to sterilization only by heating without using a chemical and improved unfastening properties can be prepared. |
