JP2000032938A - Production of frozen pasta - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen pasta having excellent loosening of long strips and texture in thawing by a microwave oven, or the like, and to provide a method for producing the frozen pasta without requiring a specific process. SOLUTION: A pasta is boiled in such a hard state as to leave a non- pregelatinized part at the central part of the pasta, immediately cooled by washing with water and dehydrated so as to make the ratio of the total of water contained in the pasta after the dehydration and water remaining on the surface of the pasta to become 160-190% of the weight of the solid content of the pasta. The dehydrated pasta is frozen. Before freezing the pasta, oils and fats or emulsified oils and fats can be stuck to the pasta. The freezing is preferably carried out by quick freezing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen pasta and a frozen pasta produced by the method.
More specifically, the present invention relates to a method for producing a frozen pasta having good looseness and texture of noodle strings when thawed in a microwave oven or the like without requiring a special step, and a frozen pasta produced by the method. About.

[0002]

2. Description of the Related Art Frozen pasta is preferred by consumers because it can be cooked from a frozen state to a food-friendly state in a short time by a simple heating means such as boiling water, a steam-type thawing device or a microwave oven. , And production is increasing. It is desirable that the cooked frozen pasta be in a state closer to freshly boiled. However, when thawing frozen pasta in a microwave oven, the looseness of the pasta after thawing is poor,
In some cases, the noodle strings adhere to each other to form a dumpling-like mass, and the texture often becomes an unfavorable state like a rubber.

When thawing frozen pasta by immersing it in boiling water and thawing it, water is supplied from the hot water to the pasta without remaining in the heating for thawing, so that the pasta after thawing is like a freshly boiled state. It is fresh and easy to loosen noodle strings, and good texture is easily obtained. However, frozen pasta evaporates during frozen storage, and most frozen pasta is thawed in a microwave oven. May dry out. In such a state, when the sauce is subsequently entangled or even eaten, the pasta becomes glue-like or rubber-like, the noodles adhere to each other to form a dumpling, or the noodles are not loose. Or something.

Until now, various devices have been devised to make up for such disadvantages. For example, a method for producing frozen noodles, which comprises immediately adhering water to the surface of a noodle-produced, pregelatinized and frozen noodle and then re-freezing immediately (JP-A-60-1)
37255), and add 8 to the pre-gelatinized noodles based on their weight.
A method for producing frozen noodles, characterized in that the noodles are frozen by adding moisture of up to 17% by weight (Japanese Unexamined Patent Publication No. 8-9912). Is made into a lump of an appropriate size, and after quick freezing, a thickener-containing solution is attached to the noodles, and then this is further rapidly frozen, and the attached liquid is frozen to obtain frozen noodles. (JP-A-7-9907) and the like have been devised.

[0005] By these methods, the quality of pasta after microwave thawing can be improved by attaching moisture to the frozen pasta. However, at the time of production, a step of re-freezing is required, or a step of attaching water or a processing solution is required, a special step is required, and a normal apparatus that does not have a special device that can respond This may not be possible at frozen pasta manufacturing plants. Further, since water or the processing solution is deposited later, it is difficult to control the degree of deposition uniformly, which is a problem in stably managing the quality. In addition, using the state of draining boiled pasta or boiled and then water-cooled pasta as the basis for weight, the basis weight changes depending on the amount of moisture remaining on the pasta surface, or depending on the manufacturing environment, Since water is absorbed and evaporated, it takes a great deal of time to manage the reference pasta weight.

[0006]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a frozen pasta which has a good texture when unraveling noodle strings when thawed in a microwave oven or the like. An object of the present invention is to provide a method for producing a frozen pasta having good looseness and texture of noodle strings when thawed in a microwave oven or the like without requiring a special process.

[0007]

Means for Solving the Problems In order for frozen pasta thawed in a microwave oven or the like to be in a state similar to that immediately after boiling, the present inventors have found that when water is thawed and heated in a microwave oven, the water content is reduced. It is important to adjust the moisture contained in the pasta when frozen and the moisture left on the surface so that there is no shortage.For that purpose, the moisture remaining on the surface of the frozen pasta should be adjusted after boiling the pasta. It was found that it was effective to compensate in such a way. After examining a method to retain and retain appropriate moisture on the surface of frozen pasta, the boiled pasta was washed with water and cooled, regardless of the conventional method of completely draining and then supplementing and attaching the moisture. After that, it was found that the purpose was sufficiently achieved by adjusting the degree of drainage when draining water. In addition, by using the weight of the pasta solids as a reference, in addition to eliminating the hassle of strictly measuring the weight of boiled pasta or boiled and water-cooled pasta,
It has been found that the amount of water adhering and remaining on the pasta surface can be easily controlled by merely adjusting the degree of drainage.

That is, according to the present invention, the pasta is boiled into a hardened state in which the non-gelatinized portion is left in the center, immediately washed with water and cooled, and the sum of the moisture contained in the pasta after draining and the moisture remaining on the surface is removed. The amount is 160 of the weight of pasta solids
The present invention is directed to a method for producing frozen pasta, which comprises freezing pasta that has been drained so as to have a percentage of 90% to 190%.

Prior to freezing the pasta, the fat or emulsified fat may be applied to the pasta. That is, in the present invention, the pasta is boiled in a hardened state leaving a non-gelatinized portion at the center, immediately washed with water and cooled, and the total amount of the water contained in the pasta after draining and the water remaining on the surface is reduced. After draining so as to be 160% to 190% of the weight of the solid content, after adhering fat or emulsified fat to pasta,
A gist of the present invention is a method for producing a frozen pasta, wherein the pasta is frozen.

[0010] The above-mentioned freezing is preferably carried out by quick freezing, that is, in the present invention, the pasta is boiled in a hardened state leaving a non-gelatinized portion in the center, immediately washed with water and cooled, and the pasta after draining is removed. The total amount of water contained and water remaining on the surface is 160% to 19% of the weight of the pasta solids.
0%, and if necessary, fats or emulsified fats and / or emulsified fats and / or fats and / or emulsified fats and / or fats and / or emulsified fats and / or fats and / or emulsified fats and fats / emulsified fats / pastes, and then the pasta is rapidly frozen. The gist is a manufacturing method.

[0011] The weight of the pasta solid component in the present invention is:
Refers to the weight of pasta without water after boiling. The moisture content is determined by drying in a usual manner, that is, in an atmosphere at 105 ° C. to 130 ° C. for 1 to 5 hours until a constant weight is reached, and the weight loss before and after drying is calculated as moisture.

The present invention also provides a frozen pasta manufactured by the above method.

[0013]

DESCRIPTION OF THE PREFERRED EMBODIMENTS According to the present invention, α is added to the center of pasta.
Boil harder while leaving unconverted portions, immediately rinse with water and cool, and the total amount of water contained in the pasta after draining and remaining on the surface is 160% of the weight of the pasta solid content.
Freeze the drained pasta to 190%. If the total water content is less than 160%, loosening of the pasta noodle strings after thawing becomes extremely poor. On the other hand, if it is more than 190%, the thawing time is long when thawing in a microwave oven due to the presence of excess water, so that thawing unevenness is likely to occur, resulting in a partially rubber-like texture.

Hereinafter, the present invention will be described in detail. In the present invention, the type of pasta is not particularly limited, and any type of pasta can be used as frozen pasta. Specific examples include bar-shaped pasta such as spaghetti and capellini, and short macaroni such as elbow, penne, pennerigate and wheel. Also,
The pasta before boiling may be any of dried pasta, semi-dried pasta, fresh pasta and the like, and there is no limitation on the water content at this stage.

[0015] In the method of converting the pasta into α, since the pasta is provided in a freshly boiled state after being thawed, the center of the pasta is slightly added with α.
It is important to boil harder while leaving the unmodified portion. Prior to the production, the setting of the boiling time is determined by taking out the pasta noodle strings at regular intervals using an apparatus for boiling pasta used in production, immediately cutting the noodle strings with a sharp blade, and observing the cross section thereof. In other words, in the case of bar-shaped spaghetti, if the non-alpha part with a different color tone is boiled to 0.1 mm to 0.3 mm at the center of the cross section, the frozen pasta manufactured in the subsequent process will have the appropriate quality at the time of thawing. can do. The water used to boil the pasta may be any of ordinary water and a solution of boiling pasta such as about 1% saline, and preferably boiling water.

Next, the boiled pasta is immediately washed with water and cooled. The method of cooling is not particularly limited, and it is sufficient to rapidly cool to room temperature or lower with cold water. The pasta that has been cooled is divided into freezing trays under the condition that the moisture adhering before freezing becomes constant. Although the method is not particularly limited, the pasta cooled with water is placed in a net basket for draining,
This is done by controlling the time of placing on the net basket. By draining the water while holding the water quantitatively and transferring it to a tray, the total amount of water contained in the pasta after draining and remaining on the surface is 160% of the weight of the pasta solids.
Adjust the degree of drainage to be ~ 190%.

In the method of the prior art, the water was thoroughly drained in this step. Therefore, when the water was boiled and pregelatinized under the conditions shown in the present invention, it was washed with water and cooled to remove water and surface contained in the pasta after draining. The total weight of the water remaining in the soup is about 150% of the weight of the pasta solids, and when heated in a microwave oven, the water is insufficient, and the noodle strings after being thawed become loose and the texture is poor. A feature of the present invention is that a certain amount of water is left when draining water.

The method for adjusting the drainage is to continuously measure the weight of the pasta while draining the cooled and washed water, and compare it with the weight of the pasta before boiling. And immediately transfer to a freezing tray without holes. Further, the degree of drainage can be adjusted by adjusting the size of the opening of the net basket while keeping the pasta in the net basket for draining. When draining is performed manually, cool the pasta with openings of 0.1 mm to 0.2 mm and wire diameter of 0.05 mm.
Put into a stainless steel mesh basket of ~ 0.2 mm, drain for 3 to 30 seconds, preferably 3 to 5 seconds, then subdivide into single or multiple servings and transfer to a freezing tray without holes. In the case of manual work, care should be taken so that the degree of draining does not vary from product to product depending on the amount of pasta put in the net basket and the method of work. be able to. In addition, the same method can be applied to the case where the steps from draining to subdivision are continuously performed by an automated apparatus. Generally, in the case of an automated apparatus, the aperture is set to 1.5 so that draining can be performed well.
The pasta divided into coarse mesh baskets having a diameter of about 0.7 mm to 0.9 mm and a wire diameter of about 0.7 mm to 0.9 mm is received and transferred to a freezing tray. During this time, the drainage is performed for several tens of seconds, so that the drainage is performed more than necessary. Therefore, as in the case of manual work, the mesh basket is opened from 0.1 mm to
0.2 mm, wire diameter of 0.05 mm to 0.2 mm,
The degree of drainage can be adjusted by stacking a similar net on an existing net basket and performing a drainage operation.

In an automated apparatus, the drainage time tends to be longer than that in manual operation. Therefore, if necessary, the openings can be further reduced to make the drainage worse, or a plurality of similar nets can be connected. The degree of drainage is adjusted by stacking on a basket, and the total weight of the water contained in the pasta and the water remaining on the surface after the water is cooled and washed is 160% to 190% of the weight of the pasta solid content. % And then subdivide into single servings or multiple servings on a freezing tray without holes.

In the present invention, the total weight of the water contained in the pasta and the water remaining on the surface after the washing, cooling and draining by the above method is 160% to 19% of the weight of the pasta solids.
It may be adjusted so as to be 0%. For this purpose, drain the water while continuously measuring and monitoring the weight, or achieve the purpose by controlling the degree of drainage by adjusting the drainage time, mesh basket opening etc. according to the situation Can be.

The method of freezing the pasta transferred to the freezing tray is not particularly limited, and a general freezing device may be used.
Industrially, it is desirable to freeze rapidly using a continuous tunnel-type blast freezing device for frozen noodles, but the desired product can be obtained by freezing in a batch type freezer.

Further, before freezing, vegetable oils such as soybean oil, rapeseed oil and olive oil, fats and oils such as butter and margarine, or emulsified fats and oils which are easily suspended in an aqueous solution to improve the compatibility between the fats and fats and the water on the surface of the pasta. It may be attached alone or in combination to the surface of the pasta.
By this treatment, the flavor of fat and oil can be imparted to the pasta when thawed, and a smooth pasta peculiar to fat and oil can be provided as compared with the case where there is no fat and oil. Further, an effect of preventing drying during cryopreservation can be expected. The amount to be attached is preferably 1 to 6% based on the weight of the pasta solids.
The emulsified oil or fat may be any as long as it can be easily suspended in water, and examples thereof include a formulation comprising a vegetable oil and an emulsifier such as a glycerin fatty acid ester.

[0023]

The present invention will be specifically described below with reference to examples. The present invention is not limited thereby. In the following examples, “%” represents “% by weight”.

Example 1 Frozen pasta was prepared according to the following procedures (1) to (4), stored in a frozen state, and then thawed in a microwave oven and heat-treated. (1) 100 g of dried spaghetti (diameter 1.6 mm, Showa Sangyo “Napoli”, moisture 12%) 100 m
m, stainless steel mesh basket with a wire diameter of 0.15 mm (vertical 10c
m × 15 cm × 30 cm in depth), and the pasta is immersed together with the basket in a boiling 1% saline solution. At the center of the pasta cross section, the portion which was not whitened and had a whitish color as compared with the peripheral portion was boiled until the diameter became 0.2 mm (6.5 minutes), and the basket was immediately taken into cold water and washed with water and cooled.

(2) Washing and cooling The net basket containing the cooled pasta was taken out of the water, and after 5 seconds, the pasta was transferred to a non-perforated plastic tray (length 10 cm × width 16 cm × depth 5 cm). At this time, the total weight of the moisture contained in the pasta and the moisture remaining on the surface was 173% of the weight of the pasta solids. (3) Put the tray and pasta in -35 ° C blast freezer,
Quick frozen. Remove the frozen pasta from the tray,
Heat seal packaging in plastic film bag,
Stored in a -25 ° C freezer for 2 weeks. (4) Store the frozen pasta in a microwave oven for home use (output 5).
(00W) for 4 minutes, and then taken out of the film bag, and the state of loosening of the noodle strings and the texture were evaluated. During the microwave treatment, small holes were made in the film bag to prevent the film from bursting.

Examples 2 and 3 and Comparative Examples 1 and 2 The boiling time was set such that the diameter of the non-alpha-colored portion, which was whitish at the center of the cross section of the pasta compared to the peripheral portion, was as shown in Table 1. Was adjusted to produce a frozen pasta.
Others were the same as in Example 1. With respect to the pasta subjected to microwave thawing and heat treatment, the state of loosening of the noodle strings and the texture were evaluated. Examples 1 to 3 above and Comparative Examples 1 to
Table 1 shows the results of No. 2.

[0027]

[Table 1]

From the results shown in Table 1, the α of the pasta after washing with water and cooling was determined.
Frozen pasta in a state where the diameter of the unconverted portion is in the range of 0.1 mm to 0.3 mm is good in loosening the pasta noodle strings by microwave thawing heat treatment, and the texture is equivalent to freshly boiled pasta. there were. As shown in Comparative Example 1, the diameter of the non-gelatinized portion was 0 mm, that is, the pasta was completely α.
Frozen pasta that has been boiled until no core remains remains, although the pasta noodles are loosened well, but the predetermined microwave oven thawing heat treatment causes the pasta to boil and grow,
The texture was too soft. As shown in Comparative Example 2, α
When the diameter of the non-gelatinized portion is 0.4 mm, the pasta noodle strings are unraveled well, but the pasta is not completely turned into α by a predetermined microwave thawing heat treatment, and the core remains, leaving a very hard texture. Met.

Examples 4 to 5 and Comparative Examples 3 to 5 The apertures, the diameters of the wire diameters, and the draining times of the net baskets for draining were adjusted as shown in Table 2, and the others were treated in the same manner as in Example 1. To prepare frozen pasta and evaluate the state of loosening and texture of the noodle strings. Table 2 shows the results of Examples 4 to 5 and Comparative Examples 3 to 5 described above.

[0030]

[Table 2]

From the results shown in Table 2, as shown in Examples 1, 4 and 5, the total weight of the water contained in the pasta and the water remaining on the surface after washing with water and cooling and draining was 160% of the weight of the pasta solids. % To 190%, the pasta noodle strings were loosened by microwave thawing heat treatment, the texture was good, and the same as pasta immediately after boiling was obtained. However, when the draining time is extended as in Comparative Example 3 or when draining is performed using a coarse mesh as in Comparative Example 5, the loosening during thawing is very poor, and the texture is rubber-like. It was very bad. Also, if the draining time is too short as in Comparative Example 4, it cannot be thawed by the predetermined microwave thawing and heating treatment, and if the microwave heating is further continued, the pasta noodle strings are partially overheated. As a result, it became a rubber-like texture, and the melted water partially boiled and elongated, resulting in a texture that was too soft.

<< Examples 6 and 7, Comparative Examples 6 and 7 >> Example 1
The same treatment as described above, after the pasta was drained, the fats and oils shown in Table 3,
The emulsified fat was added and adhered, and then a frozen pasta was further produced in the same manner as in Example 1, and the state of loosening of the noodle strings and the texture were evaluated. Table 3 shows the results of Examples 6 and 7 and Comparative Examples 6 and 7 described above.

[0033]

[Table 3]

From the results shown in Table 3, when vegetable oils such as olive oil or fats and oils such as emulsified fats are attached to pasta alone or in combination as in Examples 6 and 7, the frozen pasta is microwave-thawed and heated. During the treatment, the flavor of the fats and oils was imparted, and pasta with a unique smoothness was obtained as compared with the case without the fats and oils. As in Comparative Example 6, the pasta prepared by adhering 8% of the fat and oil to the weight of the pasta solid content had too strong an oiliness and had a slimy and bad texture. When the draining time was long as in Comparative Example 7, the loosening of the noodle strings could not be improved even by adding the fats and oils, and the texture became a rubber-like hard texture.

[0035]

According to the present invention, it is possible to provide a frozen pasta having good noodle strings and good texture when thawed in a microwave oven or the like. A method for producing the above frozen pasta without requiring a special step can be provided.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Hidekazu Takahashi 2-20-2 Hinode, Funabashi-shi, Chiba F-term (reference) in Showa Sangyo R & D Co., Ltd. 4B046 LA06 LB10 LC01 LC15 LC20 LG10 LG11 LP41 LP51 LP56 LP69 LP80 LQ05

Claims (4)

[Claims] 1. The pasta is boiled in a hardened state with a non-gelatinized portion left in the center, immediately washed with water and cooled, and the total amount of the water contained in the pasta after draining and the water remaining on the surface is reduced. A method for producing a frozen pasta, comprising freezing pasta that has been drained so as to have a solid content of 160% to 190%. 2. The method for producing frozen pasta according to claim 1, wherein the fat or emulsified fat is adhered to the pasta before the pasta is frozen. 3. The method for producing frozen pasta according to claim 1, wherein the frozen pasta is frozen by rapid freezing. 4. A frozen pasta produced by the method according to claim 1, 2 or 3.