WO1999002044A1

WO1999002044A1 - Preparation of pastas containing propylene glycol alginate

Info

Publication number: WO1999002044A1
Application number: PCT/EP1998/003415
Authority: WO
Inventors: Elaine Regina Wedral; Dharam Vir Vadehra; Mark Randolph Jacobson; George Cherian; Mary Bridget Sarsfield; Takuya Maeda
Original assignee: Societe des Produits Nestle SA; Nestle SA
Current assignee: Societe des Produits Nestle SA; Nestle SA
Priority date: 1997-07-10
Filing date: 1998-06-08
Publication date: 1999-01-21
Anticipated expiration: 2000-01-10
Also published as: AU8798898A

Abstract

A pasta dough comprising from 0.005 to 5 % by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough and a process for the preparation of a pre-cooked, shelf-stable or refrigerated, pasta product which comprises forming a raw/wet pasta from a pasta dough comprising from 0.005 to 5 % by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough, steaming the raw/wet pasta, blanching the steamed raw/wet pasta, and finally packaging the blanched pasta either with heat processing or under modified atmospheric conditions.

Description

PREPARATION OF PASTAS CONTAINING PROPYLENE GLYCOL ALGINATE

BACKGROUND OF THE INVENTION

The present invention relates to the preparation of pastas and more particularly to the preparation of pre-cooked, shelf-stable or refrigerated, pasta products.

Traditionally, shelf-stable or refrigerated pre-cooked/acidified pastas are prepared by boiling pastas (raw/wet r dried) in acidified water, coating with oil followed by packaging and heat processing -with steam or boiling water (for example, a product temperature of 85°-98°C for about 5-30 minutes). In some cases, the pasta products are sterilized at higher temperatures (for example 104°C) using a shorter processing time. Various kinds of acids and combinants are used in the pasta acidification process to obtain a pH of the pastas to < 4.5 while giving a low acid taste. Although the texture and cooking stability of the pastas is acceptable, improvements are continually being sought.

SUMMARY OF THE INVENTION

We have found that by adding propylene glycol alginate and an alkaline agent, the elasticity, firmness and cooking stability is significantly improved.

Accordingly, the present invention provides a pasta dough comprising from 0.005 to 5% by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

The amount of propylene glycol alginate is preferably from 0.01 to 2% and more preferably from 0.025 to 0.5% by weight based on the weight of the pasta dough.

The alkaline agent may be any food-acceptable ingredient known to those skilled in the art which is capable of raising the pH, e.g. carbonate or bicarbonate salts, phosphate salts or hydroxides of ammonium, or alkali or alkaline earth metals such as sodium, potassium or calcium. The amount of alkaline agent may be from 0.05 to 10%, preferably from 0.75 to 5% and especially from 0.1 to 1% by weight based on the weight of the pasta dough. Preferably, the amount of alkaline agent should be sufficient to raise the pH of the pasta dough above 6.0 and more preferably above 7.0, for instance from 7.2 to 10.

The pasta dough may be prepared from a farinaceous ingredient and water, with or without one or more additives. The farinaceous ingredient may be one or more of durum semolina, rice flour, buckwheat flour, durum flour, regular wheat flour, whole wheat flour, farine flour, corn flour, potato, rice or soybean or any mixture thereof depending on the type of pasta product desired. Generally, semolina and durum flour are preferred for extruded pasta, such as spaghetti, macaroni, etc., while durum or wheat flour are preferred for sheeted pasta, such as noodles. The farinaceous ingredient may conveniently be an all-purpose flour, i.e. a general- purpose flour that can be used for a wide variety of applications, i.e. cookies, pizza, cakes, bread, etc. and may be a soft or hard wheat flour containing from 10- 12% protein. The farinaceous ingredient is usually present in an amount of from 70 to 95% of the dry ingredient mixture, with amounts of between 75-90% by weight of the dry mix being preferred. The amount of water present in the dough is normally from 15 to 35% by weight based on the total weight of the dough.

Wheat gluten or corn gluten is typically included in the dry ingredient mix at a level of about 2 to 20% by weight of the dry mix, with amounts between 3% and 10%) being preferred, to increase the protein content of the pasta thereby increasing its strength and firmness. Dehydrated egg material such as dried egg white, dried eggs and dried yolks and/or liquid whole eggs, may if desired, be included in the ingredient mix at levels up to about 22% by weight of the dry ingredient mix. Dried eggs and dried yolks generally are used in the production of noodles, while dried egg whites are generally used in the production of extruded pasta. In addition, glyceryl monostearate may, if desired, also be included in the ingredient mix, particularly in the production of extruded pasta, to improve firmness, reduce stickiness and minimize absorption of water from the sauce component by the pasta. If used, the glyceryl monostearate preferably is present in amounts of from 0.5 to 5% by weight of the dry ingredient mix. It is to be understood that wheat gluten, eggs, and glyceryl monostearate are optional ingredients in the dry mix and are not essential in the production of the pasta component. If desired, colorants, seasonings, spices or flavourings such as meat, chicken or beef flavours may be added to the pasta dough, e.g. in amounts of from 0.1 to 5% by weight based on the total weight of the pasta.

The pasta dough may conveniently be prepared by mixing the ingredients, e.g. in a conventional mixer such as a Hobart mixer.

The present invention also provides a process for the preparation of a pre-cooked, shelf-stable or

product which comprises forming a raw/wet pasta from a pasta dough comprising from 0.005 to 5% by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough, steaming the raw/wet pasta, blanching the steamed raw/wet pasta, and finally packaging the blanched pasta either with heat processing or under modified atmospheric conditions.

The dough may be formed under pressure by conventional methods such as sheeting, kneading or extrusion and, if necessary, cutting into a variety of sizes and shapes, e.g. ravioli, spaghetti, macaroni, noodles and the like. The raw/wet pasta which is steamed may be a sheeted pasta, a sheeted/slitted pasta, a kneaded pasta or an extruded pasta all of which may have been cut to the desired size.

The steaming of the raw/wet pasta may be carried out using saturated steam or steam at atmospheric condition, e.g. at a temperature from 85° to 100°C and conveniently from 90° to 98°C for a period of from 1 to 5 minutes, preferably from 1.5 to 3.5 minutes. The steaming cooks or gelatinises at least part of the surface of the pasta, e.g. at least 50% and preferably substantially all the surface of the pasta.

The steamed pasta is then blanched with water in order to partially or substantially completely cook the pasta. The blanching may be carried out using hot water, e.g. from 80° to 100°C. The duration of the contact with the water may be for a period of time suitable for cooking the pasta, e.g. from 10 seconds to 5 minutes, preferably from 20 seconds to 3 minutes. The blanching of the steamed pasta with the water may be performed by immersing the pasta in the water. The amount of water used for blanching may be from 5 to 30 parts per part by weight of steamed pasta and preferably from 8 to 15 parts per part by weight of steamed pasta.

After blanching, the water may be drained off and the pasta may be rinsed with cold water, preferably ice cold water, for a suitable period for cooling, e.g. 15 to

60 seconds. The blanched pasta is then contacted with water containing an edible acid to lower the pH to less than 4.5, e.g. by placing in a water bath for a period of from 10 seconds to 5 minutes, conveniently from 20 seconds to 3.5 minutes.

An edible acid may be used to provide the pasta with a pH of less than 4.5. The amount of edible acid presen »t in the water may be from 0.5 to 5% by weight based on the total weight of the water depending on the strength of the acid.

Any acid, organic or inorganic, which is suitable for use in foods and which is soluble in water may be used, such as citric, fumaric, lactic, malic, acetic, tartaric, adipic, sorbic. ascorbic, propionic, eryfhrobic, gluconic, sulfuric, hydrochloric or phosphoric acid, or glucono-d-lactone. The acid used should not impart to the pasta a taste which is incompatible with the other components of the product at the desired pH level. Malic acid, lactic acid, citric acid and acetic acid, e.g. vinegar, have been found to be particularly well suited for use in acidification of the pasta component.

Before packaging, the pastas are advantageously coated with edible oil to inhibit sticking. The oil may advantageously be coated onto the pasta by spraying. The oil should have a melting point below 40°C, preferably below 35°C and is advantageously a vegetable oil, e.g. soybean oil, peanut oil, olive oil, sunflower oil, safflower oil, canola oil or any combination thereof. The amount of oil coated onto the pasta may be from 0.5 to 8%, preferably from 0.75 to 5% and especially from 1 to 3% by weight based on the weight of the pasta.

The pastas are finally packaged in suitable containers, e.g. cans, glass jars or plastics pouches. After sealing, the containers may be heat processed to pasteurise the product and render it shelf-stable. The heat processing treatment may substantially complete the cooking. In accordance with the present invention, the containers may be heat processed under atmospheric conditions which provide a sterilizing value equivalent to 10 minutes at 93°C. For example, a commercially pasteurised product may be produced by processing the sealed containers for from 10-30 minutes in hot water or steam at 85°-98°C. Upon completion of heat processing, the containers are rapidly cooled to a temperature of about 45°C or below in order to preserve the texture of the products.

Alternatively, after sealing, the pastas are pasteurised under modified atmospheric condition, preferably at ambient temperature. The modified atmosphere may comprise nitrogen alone or a mixture of nitrogen and carbon dioxide as is conventionally used, e.g. a .ratio ofN2 to CO2 of 80:20, 65:35 or 50:50.

The process of the present invention enables the production of a cooked full moisture pasta with a moisture content of from 50 to 70% by weight regardless of the pasta thickness and the water absorption property.

The pastas produced by the process of the present invention have an improved cooking stability and texture with regard to firmness and elasticity when compared with traditional pre-cooked/acidified pastas.

The present invention also provides a process for the preparation of a frozen pasta product which comprises forming a raw/wet pasta from a pasta dough comprising from 0.005 to 5% by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough, precooking, cooling, partially drying and freezing.

Optionally, the partially dried pasta may be coated with oil before freezing. The texture of the pasta is superior in terms of bite characteristics to that of a control pasta in which propylene glycol alginate and alkaline salt have not been added to the dough.

The present invention also provides a process for the preparation of a dried pasta product which comprises forming a raw/wet pasta from a pasta dough comprising from 0.005 to 5% by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough, and drying to a moisture content of from 8 to 12%. The dried pasta has better firmness and elasticity than a standard product. The present invention further provides a pre-cooked, shelf-stable or refrigerated, pasta product whenever produced by a process as hereinbefore described.

EXAMPLES

The following Examples further illustrate the present invention. Parts and percentages are given by weight unless otherwise stated.

Example 1

69.45 parts all-purpose flour, 5 parts of potato starch, 0.05 parts propylene glycol alginate, 0.2 parts of disodium phosphate and 25.3 parts water are mixed in a Hobart mixer at speed 2 for 5 minutes to give a pasta dough having a pH of 6.0. This pasta dough is kneaded and sheeted to 1.5 mm thick, and cut to Linguini width to give a raw/wet pasta. The raw/wet pasta is steamed at 95°C for 3 minutes, blanched in water at 100°C for 1 minute, drained, rinsed with ice cold water for 30 seconds, transferred to a water bath containing 2.3% by weight lactic acid for 30 seconds, sprayed with 2 parts of soybean oil, packed in pouches under vacuum with nitrogen gas, sealed, and finally pasteurized in the package at 93°C for 30 minutes. The results of the textural, chemical and sensory analysis are given in Table 1 below.

Example 2

69.25 parts all-purpose flour, 5 parts of potato starch, 0.05 parts propylene glycol alginate, 0.2 parts of disodium phosphate, 0.2 parts of sodium bicarbonate and 25.3 parts water are mixed in a Hobart mixer at speed 2 for 5 minutes to give a pasta dough having a pH of 7.31. This pasta dough is kneaded and sheeted to 1.5 mm thick, and cut to Linguini width to give a raw/wet pasta. The raw/wet pasta is steamed at 95°C for 3 minutes, blanched in water at 100°C for 1 minute, drained, rinsed with ice cold water for 30 seconds, transferred to a water bath containing 2.7% by weight lactic acid for 45 seconds, sprayed with 2 parts of soybean oil, packed in pouches under vacuum with nitrogen gas, sealed, and finally pasteurized in the package at 93°C for 30 minutes. The results of the textural, chemical and sensory analysis are given in Table 1 below. Example 3 (Comparison)

69.65 parts all-purpose flour, 5 parts of potato starch, 0.05 parts propylene glycol alginate, and 25.3 parts water are mixed in a Hobart mixer at speed 2 for 5 minutes to give a pasta dough having a pH of 5.15. This pasta dough is kneaded and sheeted to 1.5 mm thick, and cut to Linguini width to give a raw/wet pasta. The raw/wet pasta is steamed at 95°C for 3 minutes, blanched in water at 100°C for 1 minute, drained, rinsed with ice cold water for 30 seconds, transferred to a water bath containing 1.9% by weight lactic acid for 30 seconds, sprayed with 2 parts of soybean oil, packed in pou es under vacuum with nitrogen gas, sealed, and finally pasteurized in the package at 93°C for 30 minutes. The results of the textural, chemical and sensory analysis are given in Table 1 below. Hardness and Springiness were measured on a TA-TX2 Texture Analyzer (Texture Technologies Corp., Scarsdale, NY) similar to an Instron in which five strands of cooked product were placed on an Aluminium base plate and compressed 50% using an aluminium cylindrical probe. The Texture Profile Analysis (TPA) was performed based on the data generated. TPA is a method involving two stroke compression to simulate bite in the mouth. The Sensory Firmness Scores were measured with a panel comprising 8 members and the measurements were based on a Hedonic scale ( i.e. 1 being soft and 9 being firm).

Table 1

Analysis/Sample 1 2 3 pH 3.83 3.90 3.72

Moisture 60.75 61.19 60.42

Hardness 1708.1 1776.1 1436.8

Springiness 0.929 0.949 0.916

Sensory Firmness Score 6 7.5 5.2

The above results clearly illustrate the improved elasticity, firmness and cooking stability as well as the sensory score of the full-moisture pastas of the present invention prepared as in Examples 1 and 2.

Claims

We claim:

1. A pasta dough comprising from 0.005 to 5% by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough.

2. A pasta dough according to claim 1 wherein the amount of propylene glycol alginate is from 0.01 to 2% by weight based on the weight of the pasta dough.

3. A pasta dough according to claim 1 wherein the alkaline agent is any food- acceptable ingredient which is capable of raising the pH.

4. A pasta dough according to claim 1 wherein the alkaline agent is a carbonate or bicarbonate salt, phosphate salt or hydroxide of ammonium, sodium, potassium or calcium.

5. A pasta dough according to claim 1 wherein the amount of alkaline agent may be from 0.05 to 10% by weight based on the weight of the pasta dough.

6. A process for the preparation of a pre-cooked, shelf-stable or refrigerated, pasta product which comprises forming a raw/wet pasta from a pasta dough comprising from 0.005 to 5% by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough, steaming the raw/wet pasta, blanching the steamed raw/wet pasta, and finally packaging the blanched pasta either with heat processing or under modified atmospheric conditions.

7. A process according to claim 6 wherein the steamed pasta is then blanched with water in order to partially or substantially completely cook the pasta.

8. A process according to claim 6 wherein after blanching, the water is drained off and the pasta is rinsed with cold water for a suitable period for cooling.

9. A process according to claim 6 wherein the blanched pasta is then contacted with water containing an edible acid to lower the pH to less than 4.5.

10. A pre-cooked, shelf-stable or refrigerated, pasta product whenever produced by a process according to any of claims 6 to 9.

11. A process for the preparation of a frozen pasta product which comprises forming a raw/wet pasta from a pasta dough comprising from 0.005 to 5% by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough, precooking, cooling, partially drying and freezing.

12. A process for the preparation of a dried pasta product which comprises forming a raw/wet pasta from a pasta dough comprising from 0.005 to 5% by weight propylene glycol alginate based on the weight of the pasta dough and an amount of alkaline agent sufficient to raise the pH above the normal pH of the pasta dough, and drying to a moisture content of from 8 to 12%.