| US 7,452,562 B2 | ||
| Method of producing sterilized packed pasta | ||
| Tetsuya Fukaya, Nasu-gun (Japan); Chizu Oshima, Nasu-gun (Japan); Kendou Yoshihara, Shibata (Japan); Kinya Sakuma, Shibata (Japan); and Kenei Takahashi, Shibata (Japan) | ||
| Assigned to Kagome Kabushiki Kaisha, Nagoya (Japan) | ||
| Filed on Oct. 06, 2003, as Appl. No. 10/680,867. | ||
| Claims priority of application No. 2002-295943 (JP), filed on Oct. 09, 2002. | ||
| Prior Publication US 2004/0131742 A1, Jul. 08, 2004 | ||
| Int. Cl. A23L 1/162 (2006.01) | ||
| U.S. Cl. 426—557 [426/392; 426/412; 426/451; 426/521] | 7 Claims |
| 1. A method of producing sterilized packed pasta while preventing specks from appearing thereon, said method comprising the
steps of:
filling a container with pasta and water;
boiling said pasta in said container inside a retort at Fo value of 0.1-1.5 while repeatedly increasing pressure inside said
retort and releasing pressure inside said retort under conditions wherein said water is evaporated and a foamed portion of
said water covers floating portion of said pasta, wherein the pressure inside said retort is increased to a higher level of
0.13±0.02 MPa and is released down to a lower level of 0.11±0.02 MPa, and wherein said higher level and said lower level are
different by 0.01-0.05 MPa; and
thereafter sealing said container inside a clean booth;
wherein said steps of increasing and releasing pressure inside said retort are repeated at a rate of 1-4 cycles per minute;
and
wherein said steps of increasing and releasing pressure inside said retort are carried out such that temperature inside said
retort is 105±3° C. after said pressure is increased and 102±2° C. after said pressure is released and that temperatures in
said retort after said pressure is repeatedly increased and released are different by 2-8° C.
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