| 摘要 |
PURPOSE:Boiled spaghetti is frozen together with an emulsion to produce the objective frozen spaghetti that is free from adhesion to one another and removes the opaque color of the emulsion, when thawed by heating. CONSTITUTION:Dried or raw spaghetti is lightly boiled until the water content becomes 55-60%. In the meantime, oil is heated up to 60-70 deg.C and lecithin and sodium casein are dissolved in it by 0.05-0.1% and 0.2-1.0% respectively, then water is added and homogenized to form an emulsion. As an emulsifyig agent, may be used a sugar ester, glycerol fatty acid ester or sorbitol fatty acid ester. Then, 100pts. of the boiled spaghetti are mixed with 10-34pts. of the emulsion and they are packed every an amount of 1-3 meals and stored at about -30 deg.C. |
