JP2005185230A - Method for producing refrigerated gratin, and refrigerated gratin - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To improve the quality of refrigerated gratin. <P>SOLUTION: The refrigerated gratin is produced by cooling boiled pasta to a prescribed temperature, mixing the pasta with temperature-controlled sauce in an amount of 10-100 mass% based on the pasta, filling the mixture in a vessel, filling the temperature-controlled sauce into the vessel and refrigerating the product or freezing, thawing and refrigerating the product. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing a refrigerated gratin and a refrigerated gratin intended to prevent the texture of pasta that has been thawed and cooked from deteriorating.

  Pasta cooked in white sauce (80 ° C. to 90 ° C.) is mixed with a conventional white sauce, filled in a container in a warm state, and then rapidly frozen by taking rough heat. After that, it is usually thawed in the refrigerator and then cooked and provided to the customer.

A technique for preventing softening of ingredients by coating casein or gelatin on pasta has been proposed.
JP 9-220077 A

  When the conventional cooking method is adopted, there is a problem that pasta to be provided to customers is softened and the texture is impaired.

  Further, according to the above-mentioned known literature, there is a problem that another cooking of coating casein or gelatin has to be added.

  In the present invention, when adding a sauce to pasta, the temperature of both is made low (−5 to 50 ° C.) and substantially the same temperature (for example, around 10 ° C.), and the sauce is added sequentially to the conventional. This problem has been solved.

  That is, the present invention cools and adjusts the temperature of pasta that has been boiled, adjusts and mixes 10% to 100% (mass) of the sauce to the pasta, and fills the mixture with the mixture. It is a method for producing a refrigerated gratin which is filled with a temperature-controlled sauce and refrigerated, or thawed after freezing and refrigerated, and the temperature is adjusted to -5 ° C to 50 ° C.

  In addition, the pasta raised in the above-mentioned rice bowl is cooled and temperature-controlled, and 10% to 100% (mass) of the sauce is temperature-adjusted and added to the pasta. After the mixture is filled in the container, the temperature is adjusted. It is the refrigerated gratin manufactured by the manufacturing method of the refrigerated gratin characterized by refrigerated after filling the remaining amount of sauce.

  The pasta refers to udon, soba, Chinese noodles, pho, gnocchi, sweet noodles and the like. Suitable for short pasta, gnocchi, and sweets. The yield of boil-up in the case of the short pasta is not limited, but is preferably 150% to 330%. If it is lower than 150%, it becomes dull and hard, resulting in a hard texture. On the other hand, if it exceeds 330%, it is too boiled to give a soft texture.

  Note that the yield of boiled up is the mass after boiled up divided by the mass before boiled up. For example, if 100 g of dry macaroni is boiled and the mass after boiled is 200 g, the yield is 200%.

  The gratin refers to macaroni gratin, spaghetti gratin, etc., and is particularly suitable for gratin using elbow macaroni, penne, fujiri and other short pasta.

  The refrigerated gratin means a state where the product temperature of the gratin is approximately −5 ° C. to 15 ° C. and is not frozen. This includes thawing frozen gratin in a refrigerator or at room temperature and storing and distributing it at -5 ° C to 15 ° C for 6 hours to 96 hours.

  The sauce refers to white sauce, carbonara sauce, americane sauce, demiglace sauce, tomato sauce and the like, and a known starch-based sauce composed of wheat flour, starch, thickener, milk, fats and the like is particularly preferable.

  In this invention, when the sauce added to pasta is 10% (mass) or less, the effect of adding the sauce is small, and pasta adheres to each other. If it is 100% or more, the texture of pasta may deteriorate. When the temperature during mixing exceeds 50 ° C, the texture of pasta deteriorates rapidly, so it must be 50 ° C or less, but preferably around 10 ° C. % (Mass) in the case of adding and mixing the sauce means the ratio of the sauce to the pasta cooked with boil, for example, when 30 g of sauce is added to 100 g of macaroni boiled and mixed, 30% (mass) of sauce Is added and mixed.

  Further, if the temperature difference between the pasta and the sauce is large, the behavior is different and the quality is not stable. Therefore, the same temperature is preferable, and even if it is different, there should be no difference of 5 ° C. or more.

  In the above, the second sauce may be added simultaneously with the ingredients or before and after the ingredients. This is because the taste of pasta is stabilized by the first sauce.

  In the present invention, pasta cooked with boil is cooled and then 10% to 100% (mass) of the sauce having the same temperature is added, so that the pasta is seasoned without any change in quality. In addition, since the sauce is added after this pasta is put in the container, the result is accepted without any change in the quality of the pasta, cooking after refrigeration, or freezing and thawing, when being provided to customers after cooking after refrigeration, It has the effect of obtaining the same texture as pasta cooked without refrigeration or freezing.

  That is, according to the present invention, there is no deterioration of the texture due to refrigeration and freezing, and there is an effect of retaining a preferable hardness.

  In the present invention, pasta raised with boil is cooled to about 10 ° C., a sauce of 30 ° C. (mass) of the pasta is placed at 10 ° C. and mixed, and then filled into a heat-resistant container. Next, after adding 200% (mass) of pasta to a 10 ° C. sauce, it is rapidly frozen at −30 ° C. and then stored frozen at −20 ° C.

  When circulating the above, store it in a refrigerator at -5 ° C to 15 ° C.

  After cooling 70 g of penne macaroni raised to 10 ° C., 21 g of white sauce cooled to 10 ° C. is added and mixed. After filling the mixture thus obtained in a heat-resistant container, 140 g of white sauce at 10 ° C. was filled in the container, topped with 24 g of shrimp and 16 g of cheese, and then rapidly frozen at −30 ° C., If it is refrigerated at 5 ° C., the product of the present invention is produced (FIG. 1).

  After 70 g of penne macaroni boiled is cooled to 0 ° C., 21 g of white sauce cooled to 4 ° C. is added and mixed. After the mixture thus obtained was filled in a heat-resistant container, 140 g of white sauce at 0 ° C. was filled into the container, topped with 24 g of shrimp and 16 g of cheese, and then rapidly frozen at −30 ° C. If it is refrigerated at 5 ° C., the product of the present invention is produced (FIG. 1).

  After cooling 70 g of penne macaroni raised to boil until it reaches 30 ° C., 21 g of white sauce cooled to 26 ° C. is added and mixed. After the mixture thus obtained was filled in a heat-resistant container, 140 g of white sauce at 40 ° C. was filled in the container, and after 24 g shrimp and 16 g of cheese were topped, without rapid freezing, at −5 ° C. If refrigerated, the product of the present invention is produced (FIG. 1).

[Comparative Example 1]
After cooling 70 g of penne macaroni raised to boil until it reaches 60 ° C., 21 g of white sauce cooled to 60 ° C. is added and mixed. After the mixture thus obtained was filled in a heat-resistant container, 140 g of white sauce at 60 ° C. was filled in the container, topped with 24 g of shrimp and 16 g of cheese, and then rapidly frozen at −30 ° C.

[Comparative Example 2]
After cooling 70 g of penne macaroni boiled to −10 ° C., 21 g of white sauce cooled to −10 ° C. is added and mixed. After the mixture thus obtained was filled in a heat-resistant container, 140 g of white sauce at −10 ° C. was filled in the container, but could not be mixed.

[Comparative Example 3]
After 70 g of penne macaroni boiled is cooled to 10 ° C., 77 g of white sauce cooled to 10 ° C. is added and mixed. After filling the heat-resistant container with the mixture thus obtained, 84 g of white sauce at 10 ° C. was filled in the container, and 24 g shrimp and 16 g of cheese were topped, followed by quick freezing at −30 ° C.

[Comparative Example 4]
To the penne macaroni 70 g boiled above, 161 g of white sauce at 90 ° C. was mixed, and this mixture was filled in a heat-resistant container. Then, 24 g shrimp and 16 g cheese were topped, and then rapidly frozen at −30 ° C.

[Comparative Example 5]
70 g of penne macaroni raised in a bowl was cooled to 10 ° C. and filled into a heat-resistant container. Thereafter, 161 g of white sauce at 10 ° C. was filled in the container, topped with 24 g of shrimp and 16 g of cheese, and rapidly frozen at −30 ° C.

[Experimental example]
The frozen gratin obtained as described above was thawed in a refrigerator at 5 ° C. for 12 hours and then stored for 48 hours. The refrigerated gratin obtained as described above was stored in a refrigerator at 5 ° C. for 48 hours. They were heated in a 1200 wt microwave for two and a half minutes and then baked in an oven for one and a half minutes to obtain shrimp gratin.

The penne macaroni was subjected to a cutting test using a rheometer. In the rheometer test, penne macaroni was taken one by one at a cutting speed of 20 cm / min, the average value obtained by testing 10 pieces was obtained, and the results shown in Table 1 were obtained after rounding off after the decimal point.

The results of Table 2 were obtained when the sensory test was performed on the above.

The block diagram of the Example of this invention.

Claims (3)

Boiled pasta is cooled and temperature-controlled, and 10% to 100% (mass) of the sauce is temperature-controlled and added to the pasta. After the mixture is filled in the container, the temperature-controlled sauce is added. A method for producing a refrigerated gratin which is filled and refrigerated, or thawed after freezing and refrigerated. The method for producing refrigerated gratin according to claim 1, wherein the temperature is adjusted to -5 ° C to 50 ° C. A refrigerated gratin produced by the method according to claim 1.

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