JP2002017281A - Method for producing formed frozen pasta - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing formed frozen pastas, capable of putting the boiled spaghetti into a forming container easily and having various advantageous points such as not breaking the pastas by catching noodle lines with a packaging material on packing, without having a trouble on packing and further not pushing out the noodle from the package by breaking during its transportation, since there is no rise of the noodle lines and the appearance of the formed frozen noodle mass is in a flat state. SOLUTION: This method for producing formed frozen pastas is characterized by adjusting the temperature of the boiled pastas at 35-95 deg.C by a cooling treatment of the boiled pastas, then putting them into a forming container and freeze- treating.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing molded frozen pasta.

[0002]

2. Description of the Related Art Conventionally, frozen pasta is formed by immediately washing the boiled pasta with cold water at 0 to 5 ° C., and rapidly reducing the temperature of the pasta to maintain the moisture gradient of the noodle strings. It was manufactured by a method of putting in a container and freezing. By adopting such a manufacturing method, aldenty boiled pasta having a core left in the center of the so-called pasta can be obtained. The phenomenon that the pasta was hard to bend and the filling in the molding container became poor occurred. If this is forcibly tried to be served, the pasta will be broken into short noodles, which has no commercial value. Also, the boiled pasta once contained in the molding container rises during freezing and rises out of the molding container, so when taken out of the tray after freezing, it becomes easily broken and the loss of broken noodles is extremely high compared to other frozen boiled noodles There were drawbacks. Furthermore, if the frozen pasta protrudes outside the molded container, the frozen pasta is caught on the package when packaging and causes trouble. For this reason, pasta products, especially spaghetti, have not been able to be produced industrially for products with a yield of 220% or less.

[0003]

Therefore, the inventor of the present invention maintains the water gradient immediately after boiling pasta and easily puts it in a molding container, and furthermore, the phenomenon that the pasta rises from the molding container during the freezing process. As a result of various studies on a method for preventing the above, the present invention has been completed.

[0004]

That is, the present invention provides a molding refrigeration method comprising cooling a boiled pasta to a temperature of 35 to 95 ° C., placing it in a molding container, and then subjecting it to a freezing treatment. This is a method for producing pasta.

[0005]

Next, the present invention will be described more specifically. The present invention boils fresh or dried pasta.
Although the boiling yield varies depending on the cooling treatment conditions performed in the next step, usually, the yield during the freezing treatment is 180 to 23.
It may be adjusted to 0%, preferably 185 to 220%.

[0006] The boiled pasta is immediately cooled. As this cooling treatment method, cooling can be performed with cold air, wet cold air, cold water, or the like.

[0007] In the present invention, it is necessary to adjust the temperature of the pasta boiled to 35-95 ° C, preferably 40-70 ° C, by this cooling treatment. By adjusting to this temperature range, filling of the pasta into a molding container described later can be facilitated. If the temperature of the pasta is less than 35 ° C, the pasta will bounce during freezing as with the conventional product, and if the temperature exceeds 95 ° C, the moisture gradient of the pasta will be reduced. It is not preferable because it cannot be maintained.

[0008] The cooled pasta is put into a freezing molding container and subjected to a freezing treatment. In this freezing process, rapid freezing is preferable to slow freezing.

In the method of the present invention, besides the above-mentioned method of cooling pasta, cooling the boiled pasta to a temperature of 35 to 95 ° C. and then directly freezing the same, if necessary, storing the pasta in a molding container before the freezing treatment Pre-cooling process such as spraying water or cold water with a shower, storing in a molded container, immersing in a washing tank, further immersing in a cooling tank, storing in a molded container and immersing in a cooling tank Can also be added.

[0010]

The following examples are provided to explain the present invention in more detail.

Example 1 115 g of dry spaghetti (Mamar Limited 1.7 mm (trade name, manufactured by Mamar Macaroni Co., Ltd.)) was weighed, placed in an individual food bucket, and boiled for 5 minutes and 30 seconds. Next, cool the spaghetti immediately after boiling with cold water in a shower, adjust the product temperature to 50 ° C, transfer to a perforated tray for freezing, and mold to about 15 ° C.
And then immersed in 2 ° C. cooling water for 1 minute. At this time, the temperature of the boiled spaghetti was 6 ° C., and the yield was 217%. The obtained boiled spaghetti is -4
It was placed in a freezer at 0 ° C. and subjected to a freezing treatment for 30 minutes. The frozen boiled spaghetti was taken out from a perforated tray for freezing and stored in a plastic bag. The packaged frozen boiled spaghetti was opened and thawed in boiling water for 30 seconds. Place the thawed spaghetti on a plate, apply the spaghetti sauce, and evaluate the state of the top surface of the molded frozen spaghetti after freezing, the state at the time of loading the tray, and the texture after thawing by 10 panelists according to the evaluation criteria shown in Table 1 below. did. Table 2 shows the evaluation results.

[0012]

[Table 1]

Example 2 A spaghetti was prepared from dried spaghetti in the same manner as in Example 1. Immediately after boiling, water of 20 ° C. was applied in a shower to adjust the temperature of the spaghetti to 65 ° C. The boiled spaghetti was put into a perforated tray for freezing and molded, and then immersed in cooling water at 3 ° C. for 1 minute. The product temperature of the obtained boiled spaghetti was 8 ° C., and the yield was 211%. This boiled spaghetti was frozen in the same manner as in Example 1 and then thawed.
Was evaluated according to the evaluation criteria described above. Table 2 shows the evaluation results.

Example 3 Spaghetti to be boiled was prepared in the same manner as in Example 1. Immediately after boiling, the temperature of the spaghetti was adjusted to 40 ° C. by applying cooling water of 1 ° C. with a shower. This boiled spaghetti was put into a perforated tray for freezing and molded, and then cooled again at 1 ° C. with a shower to adjust the temperature of the boiled spaghetti to 10 ° C. (yield 212%). The boiled spaghetti was frozen in the same manner as in Example 1 and then thawed, and an evaluation test was performed in the same manner as in Example 1. Table 2 shows the evaluation results.

Example 4 Boiled spaghetti obtained in the same manner as in Example 1 was sprinkled with normal-temperature water in a shower immediately after boiling to obtain a boiled spaghetti having a product temperature of 80 ° C. The obtained boiled spaghetti was put into a perforated tray for freezing, molded, frozen and thawed in the same manner as in Example 1, and an evaluation test was performed. Table 2 shows the evaluation results.

Comparative Example 1 Spaghetti boiled in the same manner as in Example 1 was washed with water at 15 ° C. for 1 minute immediately after boiling and then immersed in 1 ° C. cooling water for 1 minute. The temperature of the resulting boiled spaghetti is 7 ° C,
The yield was 216%. This boiled spaghetti was put into a perforated tray for freezing, molded, frozen and thawed in the same manner as in Example 1, and an evaluation test was performed. Table 2 shows the evaluation results.

[0017]

[Table 2]

[0018]

According to the method of the present invention, spaghettis can be easily put in a molding container, and since the noodle strings do not rise during the freezing process, the appearance of the molded frozen noodle mass becomes flat. Because of this, the noodle strings do not catch on the packaging material during packaging and do not break, and there is no trouble during packaging,
Further, it has various advantages such as no broken noodles during transportation.

Claims (2)

[Claims] 1. A method of cooling boiled pasta to a temperature of 35 to
A method for producing frozen frozen pasta, which comprises adjusting the temperature to 95 ° C., placing the mixture in a molding container, and then subjecting it to a freezing treatment. 2. The method for producing molded frozen pasta according to claim 1, wherein a cooling treatment is performed as a preliminary treatment for the freezing treatment.