JP2015092836A - Manufacturing method of instant pasta, instant pasta obtained by the manufacturing method, and device for use in the manufacturing method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of an instant pasta restorable to an edible state only by pouring hot water thereto, without requiring a drainage facility.SOLUTION: The manufacturing method includes: a primary braising step of braising a raw material pasta under normal pressure for 1 to 2 minutes so as to form a gelatinized layer on the surface of the raw material pasta; a water addition step of adding water to the raw material pasta with a gelatinized layer on the surface to have a water content of 50 to 65%; a tempering step of tempering the raw material pasta in an atmosphere at 50 to 60°C for 10 to 20 minutes so as to homogenize the water content of the raw material pasta with addition of water; a secondary braising step of braising the raw material pasta with a homogenized water content under normal pressure for 3 to 7 minutes so as to gelatinize the raw material pasta deep to the core; and a drying step of vacuum drying the raw material pasta gelatinized deep to the core under a reduced pressure of -0.080 to -0.093 MPa for 60 to 90 minutes so as to have a water content of 8 to 10%.

Description

  TECHNICAL FIELD The present invention relates to an instant pasta that can be restored to a eating state by simply pouring hot water, specifically, an instant pasta manufacturing method that does not require wastewater treatment equipment, an instant pasta obtained by the manufacturing method, and a method for manufacturing the instant pasta. Relates to the device.

  Conventionally, an instant pasta that can be restored to a eating state by simply pouring hot water is known (see Patent Document 1).

Patent Document 1 discloses that raw pasta or dried pasta is boiled with hot water to obtain a degree of gelatinization of 65 to 92% and a moisture content of 50 to 70% by weight, followed by water immersion treatment or water spray treatment, etc. Is prepared by increasing 3 to 15% by weight to 65 to 75% by weight and then lyophilized to a moisture content of 5% by weight or less.
According to the description in Patent Document 1, the instant pasta produced by the above method can be reconstituted in a short time.

However, in the manufacturing method described in Patent Document 1, a large amount of waste water is generated because raw pasta or dried pasta is boiled with hot water. In addition, a large amount of drainage is generated when the pasta boiled with hot water is immersed in water. And the said waste water contains many components, such as starch, and shows a high BOD (biochemical oxygen demand) value.
For this reason, the manufacturing method described in Patent Document 1 requires a facility for treating the waste water, which increases the cost.

JP-A-7-274880

  Then, an object of this invention is to provide the manufacturing method of the instant pasta which does not require waste water treatment equipment, the instant pasta obtained by the manufacturing method, and the apparatus used with the manufacturing method.

In order to achieve the above object, the instant pasta production method of the present invention comprises:
Steaming the raw pasta and forming a pregelatinized layer on the surface of the raw pasta;
A hydration step of adding water to the raw pasta having a pregelatinized layer formed on the surface;
A tempering step for homogenizing the water content of the hydrolyzed raw material pasta;
Steaming the raw material pasta with the moisture content uniformed, and a secondary cooking step of converting into alpha to the center of the raw material pasta;
A drying step of drying the raw material pasta that has been pregelatinized to the center;
It is characterized by providing.

The instant pasta production method of the present invention comprises:
The primary steaming step is steamed while stirring the raw pasta,
The hydration step hydrates the raw material pasta while stirring,
The tempering step makes the water content uniform while stirring the raw material pasta,
The second steaming step is steamed while stirring the raw pasta,
The drying step is preferably performed while stirring the raw material pasta.

The instant pasta production method of the present invention comprises:
The primary steaming process steams raw pasta for 1-2 minutes under normal pressure,
The hydration step is added to the raw material pasta so that the water content is 50 to 65%,
The tempering step tempers the raw material pasta for 10 to 20 minutes in an atmosphere of 50 to 60 ° C.,
The secondary steaming process steams the raw pasta for 3-7 minutes under normal pressure,
In the drying step, the raw material pasta is preferably dried under reduced pressure for 60 to 90 minutes in a reduced pressure state of −0.080 to −0.093 MPa so that the water content becomes 8 to 10%.

The instant pasta production method of the present invention comprises:
A drum arranged rotatably around a horizontal axis;
Steam supply means for supplying steam into the drum;
A material that has a valve that allows the inside of the drum to communicate with the outside air, and that is filled with steam supplied from the steam supply means while the valve is open or closed. A drum internal / external communication means that allows pasta to be cooked;
A hydration means disposed in the drum and hydrated into raw material pasta in the drum;
Drying means for drying the raw material pasta by decompressing the inside of the drum;
Using a device comprising
It is preferable to carry out the primary cooking step, the hydration step, the tempering step, the secondary cooking step and the drying step in the drum while rotating the drum.

  Moreover, in order to achieve the said objective, the instant pasta of this invention is obtained by one of the said manufacturing methods.

Furthermore, in order to achieve the above object, an apparatus used in the method for producing instant pasta according to the present invention includes:
A drum arranged rotatably around a horizontal axis;
Steam supply means for supplying steam into the drum;
A material that has a valve that allows the inside of the drum to communicate with the outside air, and that is filled with steam supplied from the steam supply means while the valve is open or closed. A drum internal / external communication means that allows pasta to be cooked;
A hydration means disposed in the drum and hydrated into raw material pasta in the drum;
Drying means for drying the raw material pasta by decompressing the inside of the drum;
It is characterized by providing.

The apparatus used in the instant pasta manufacturing method of the present invention is:
The hydration means is a hydration pipe disposed in the drum, and is hydrated using the hydration pipe to the raw pasta after the pregelatinized layer is formed on the surface in the primary cooking step,
The drying means has a vacuum pump that can communicate with the drum, and the raw pasta that has been pregelatinized to the center in the secondary steaming step is passed through the drum using the vacuum pump. It is preferable to dry by reducing the pressure.

The apparatus used in the instant pasta manufacturing method of the present invention is:
The steam supply means supplies steam into the drum through an opening formed in the center of the first end surface of the drum;
It is preferable that the drum internal / external communication means can communicate with the outside air through an opening formed at the center of the second end surface of the drum.

The apparatus used in the instant pasta manufacturing method of the present invention is:
It is preferable that the drum inner surface is provided with a protruding portion extending in the axial direction, or the axial straight section of the drum inner surface is formed in a polygonal shape.

The apparatus used in the instant pasta manufacturing method of the present invention is:
It is preferable that an inclined concave portion that is inclined in the axial direction and is recessed outward in the axial direction is provided on the inner surface of the drum in the axial direction, and a raw material hatch is provided at the tip of the inclined concave portion.

According to the method for producing instant pasta in the present invention, as a result of forming a pregelatinized layer on the surface of the raw material pasta in the primary cooking step and heating the raw material pasta with heat from the cooking, the raw material pasta absorbs water very much. Since it will be in an easy state, the raw material pasta can be water-absorbed by adding a small amount of water necessary for the raw material pasta to alphalize to the center in the hydration step.
Moreover, according to the method for producing instant pasta of the present invention, the surface of the raw material pasta is toughened by the pregelatinized layer, so that the dissolution of starch during the water absorption can be prevented.
Therefore, the instant pasta manufacturing method of the present invention does not require waste water treatment equipment.

In the instant pasta production method of the present invention, the primary pasta is stirred while stirring the raw pasta, the raw pasta is stirred and hydrated, the water is homogenized while stirring the raw pasta, and the secondary pasta is stirred while stirring the raw pasta. If the raw material pasta is dried while being stirred, the series of treatments can be uniformly applied to all raw material pasta.
Moreover, the manufacturing method of the instant pasta in this invention can prevent the pasting of raw material pasta by performing the said series of processes, stirring raw material pasta.
Therefore, according to the method for producing instant pasta of the present invention, it is possible to produce an instant pasta that can be restored to a eating state by simply pouring hot water with high quality.

  In the instant pasta obtained by the instant pasta manufacturing method of the present invention, all raw material pasta is pregelatinized to the center in the manufacturing process, so that it can be restored to the eating state simply by pouring hot water. In particular, the instant pasta obtained by the instant pasta production method of the present invention is primarily steamed while stirring the raw pasta, watered while stirring the raw pasta, homogenized with stirring the raw pasta, As long as it is obtained by a production method in which secondary cooking is performed while stirring and the raw material pasta is dried while stirring, the above-described series of treatments can be uniformly applied to all raw material pasta with high quality. is there.

The apparatus used in the method for producing instant pasta according to the present invention adds a small amount of water necessary for the raw material pasta to be alphatized in the drum by the hydration means disposed in the drum. Therefore, it is not necessary to provide a waste water treatment facility.
Moreover, since the apparatus used in the instant pasta manufacturing method of the present invention can perform a series of processing steps in the manufacturing method in the same drum, the manufacturing line is simplified and the equipment cost can be greatly reduced.

The apparatus used in the instant pasta manufacturing method of the present invention can perform the series of treatments uniformly for all the raw material pasta in the drum as long as the raw material pasta can be stirred as the drum rotates. It can be applied uniformly.
In addition, the apparatus used in the instant pasta manufacturing method of the present invention is capable of preventing the binding of the raw pasta in the series of processing steps as long as the raw pasta can be stirred as the drum rotates. Can do.
Therefore, according to the apparatus used in the instant pasta manufacturing method of the present invention, an instant pasta that can be restored to a eating state by simply pouring hot water can be manufactured with high quality.

  The apparatus used in the method for producing instant pasta according to the present invention is provided with a protrusion extending in the axial direction on the inner surface of the drum, or a straight axial section on the inner surface of the drum is formed in a polygonal shape. With the rotation of the drum, the raw material pasta can be stirred while being scooped up in the rotation direction of the drum.

The apparatus used in the instant pasta manufacturing method of the present invention is provided with an inclined concave portion that is inclined in the axial direction and recessed outward in the axial direction at the axially central portion on the inner surface of the drum. If a raw material hatch is provided at the tip of the concave portion, the raw material pasta that has entered the inclined concave portion as the drum rotates can be stirred while being lifted in the rotational direction of the drum.
Further, according to the apparatus used in the instant pasta manufacturing method of the present invention, the raw material pasta can be easily removed from the drum by stopping the inclined concave portion provided on the inner surface of the drum to face downward and opening the raw material hatch. Can be discharged.

  The apparatus used in the instant pasta manufacturing method of the present invention can be provided with a heating means in the drum. If the heating means is provided in the drum and the inside of the drum is always heated by the heating means during the series of processes performed in the drum, the raw material pasta is more easily absorbed by water. Therefore, the raw material pasta can be absorbed in a short time. Moreover, it becomes possible to dry the raw material pasta alpha-ized to the center part in a short time.

The flowchart of the manufacturing process of the instant pasta in embodiment of this invention. The notch perspective view of the apparatus used in the manufacturing process of the instant pasta in embodiment of this invention. Sectional drawing of the apparatus used at the manufacturing process of the instant pasta in embodiment of this invention. The A section enlarged view of FIG. The B section enlarged view of FIG. Sectional drawing which shows the modification of the apparatus of FIG. It is CC sectional drawing of FIG. 6, Comprising: Explanatory drawing at the time of injection | throwing-in of raw material pasta. It is CC sectional drawing of FIG. 6, Comprising: Explanatory drawing at the time of discharge | emission of raw material pasta.

  Embodiments of the present invention will be described with reference to the drawings. In this application, all pressure displays are gauge pressures.

FIG. 1 shows a flow chart of an instant pasta manufacturing process according to an embodiment of the present invention.
The instant pasta of the present invention includes a primary cooking step (S1), a quantitative water addition step (S2), a tempering step (S3), a secondary cooking step (S4), a dehumidifying step (S5), a drying step (S6), and a productizing step. It is manufactured through each step of (S7).

  FIG. 2 is a cutaway perspective view of an apparatus used in the instant pasta manufacturing process according to the embodiment of the present invention. Moreover, FIG. 3 shows sectional drawing of the apparatus used at the manufacturing process of the instant pasta in embodiment of this invention.

  The apparatus used in the instant pasta manufacturing process according to the embodiment of the present invention includes a gantry 1, a drum 2 installed on the gantry 1 and supported rotatably around a horizontal axis, and the drum 2. The motor 3 which rotationally drives is provided.

  The motor 3, the speed reducer 4, and a pair of support rollers 11 are provided on the upper surface of one side of the gantry 1, and a column 12 is provided on the upper surface of the other side of the gantry 1. A drive gear 41 is provided on the output shaft of the speed reducer 4, and the driving force of the motor 3 is transmitted to the drive gear 41 via the speed reducer 4.

  On the other hand, a raw material hatch 21 is provided on the peripheral surface of the drum 2 in the central portion in the axial direction. A driven gear 22 that meshes with the drive gear 41 and a projecting portion 23 supported by the pair of support rollers 11 are disposed on the circumferential surface of the drum 2 on one end surface side over the entire circumference. It is formed.

  Further, each end face of the drum 2 has an opening at the center, a first cylindrical portion 24 extending outward from one end face, and a second cylinder extending outward from the other end face. The inside and outside of the drum 2 communicate with each other through the insides of the shaped portions 25.

  In the drum 2, a protruding portion 23 formed on the one end surface side is supported by the pair of support rollers 11, and a second cylindrical portion 25 provided on the other end surface is fixed on the column 12. Supported by a bearing 13. The drum 2 is rotated by the driving force of the motor 3 being transmitted from the driving gear 41 to the driven gear 22.

  As shown in FIG. 3, a heating pipe 51 for heating the inside of the drum 2 and a hydration pipe 56 for adding water to the raw material pasta in the drum 2 are disposed in the drum 2.

The heating pipe 51 is disposed between the both end surfaces so that one pipe forms a double helix in the drum 2. The heating pipe 51 is disposed so as to rotate integrally with the drum 2.
The heating pipe 51 has a heating steam supply valve 52 and a heating steam discharge valve 53 opened so that a heating steam supply source outside the drum (not shown) passes through the inside of the second cylindrical portion 25. Heating steam is supplied. The heating steam flows through the heating pipe 51 in the drum 2, warms the inside of the drum 2, and then goes outside the drum through the second cylindrical portion 25. Discharged.

  A projection (not shown) extending in the axial direction is provided on the inner surface of the drum 2. It is sufficient that at least one protrusion is provided, and a plurality of protrusions may be provided at intervals in the circumferential direction. The raw material pasta introduced into the drum 2 from the raw material hatch 21 is stirred while being scooped up in the rotation direction of the drum 2 by the protrusions as the drum 2 rotates.

The hydration pipe 56 is disposed in the drum 2 so that one straight pipe is positioned inside the heating pipe 51. The hydration pipe 56 is provided with a plurality of hydration nozzles 57. The hydration pipe 56 is disposed so as not to rotate with the drum 2.
Water is supplied to the hydration pipe 56 from the water supply source outside the drum (not shown) through the first cylindrical portion 24 by opening the water supply valve 58. Then, the water is added to the raw material pasta by spraying or showering from a plurality of addition nozzles 57 provided in the addition pipe 56 in the drum 2.

  Steam is supplied into the drum 2 from the steam supply source (not shown) through the first cylindrical portion 24 by opening the steam supply valve 61.

A screen 62 may be disposed on the inner peripheral surface of the drum 2 and on the one end surface side. The screen 62 uniformly distributes the steam supplied from the steam supply source through the first cylindrical portion 24 in the drum 2. If the screen 62 having a mesh smaller than the size of the raw material pasta is disposed, the raw material pasta can be prevented from staying at the end portion on one side of the drum 2.
The drum 2 is provided with a safety valve (not shown) at a position on the one end face side and on the end face side with respect to the screen 62. When the pressure in the drum 2 exceeds a set value that is determined to be abnormal, the drum 2 automatically releases the pressure in the drum 2 by releasing the steam in the drum 2 from the safety valve. It can be lowered to a value below a predetermined set value.

On the other hand, the inside of the drum 2 can communicate with the outside air through the inside of the second cylindrical portion 25 by opening a drum release valve 64 provided in an outside air communication pipe 63 described later.
When steam is supplied from the steam supply source into the drum 2, if the drum release valve 64 is opened, the other end surface located on the side opposite to the side to which the steam is supplied is used. The air can be discharged. Therefore, the air in the drum 2 can be efficiently replaced with steam.
Further, by maintaining the opening of the drum release valve 64 when the steam is supplied into the drum 2, the drum 2 is filled with the steam in a normal pressure state, that is, a large pressure. It can be kept at atmospheric pressure.

The inside of the drum 2 can be communicated with a vacuum pump outside the drum through the inside of the first cylindrical portion 24 by opening the suction valve 65.
By reducing the pressure inside the drum 2 using the vacuum pump, the raw material pasta in the drum 2 can be dried.

Here, FIG. 4 shows an enlarged view of part A of FIG. FIG. 5 shows an enlarged view of a portion B in FIG.
As shown in FIG. 4, a first pipe 72 is connected to the first cylindrical portion 24 via a bearing 71 so as to be relatively rotatable.
Connected to the first pipe 72 are a steam supply pipe 73 communicating with the steam supply source and a suction pipe 74 communicating with the vacuum pump. Here, the first pipe 72, the steam supply pipe 73, and the suction pipe 74 may be integrally formed or may be formed separately.

In addition, a hydration pipe 75 for supplying water from the water supply source to the hydration pipe 56 via the inside of the first cylindrical portion 24 is provided at the center of the first pipe 72 together with the drum 2. Arranged not to rotate.
Between the inner peripheral surfaces of the first pipe 72 and the first cylindrical portion 24 and the outer peripheral surface of the hydration pipe 75, the steam supply pipe 73, the suction pipe 74, and the inside of the drum 2 are provided. Is formed.

On the other hand, as shown in FIG. 5, a second pipe 81 is connected to the second cylindrical portion 25 via a bearing 13 so as to be relatively rotatable.
The second pipe 81 includes a heating steam supply pipe 82 that communicates with the heating steam supply source, and a heating steam discharge pipe 83 that discharges the heating steam from the heating pipe 51. Connected. Here, the second pipe 81, the heating steam supply pipe 82, and the heating steam discharge pipe 83 may be formed integrally or separately.

Further, a cylindrical wall 84 is disposed inside the second cylindrical portion 25 so as to rotate integrally with the drum 2.
Further, as described above, the outside air communication pipe 63 that allows the inside of the drum 2 to communicate with the outside air by opening the drum release valve 64 is disposed in the cylindrical wall 84 so as not to rotate together with the drum 2. Is done.
Between the inner peripheral surface of the cylindrical wall 84 and the outer peripheral surface of the outside air communication pipe 63, a passage that connects the heating steam supply pipe 82 and the heating pipe 51 is formed. Further, between the inner peripheral surface of the second cylindrical portion 25 and the second pipe 81 and the outer peripheral surface of the cylindrical wall 84, the heating pipe 51 and the heating steam discharge pipe are provided. A passage communicating with 83 is formed.

  Next, a method for manufacturing instant pasta by the manufacturing process according to the embodiment of the present invention will be described.

In the embodiment of the present invention, a series of steps from the primary cooking step (S1) to the drying step (S6) in the manufacturing process is performed using the apparatus shown in FIGS.
Here, dry pasta is used as the raw material pasta.

First, the heating steam supply valve 52 and the heating steam discharge valve 53 are opened, the heating steam is supplied from the heating steam supply source (not shown) to the heating pipe 51, and the heating steam is supplied. Steam is caused to flow in the heating pipe 51 to heat the inside of the drum 2.
Then, the raw material pasta is put into the warmed drum 2 from the raw material hatch 21 directed upward, and the drum 2 is rotated, so that the raw material pasta is scooped up in the rotation direction by a projection not shown. Start stirring the raw material pasta. The heating of the inside of the drum 2 and the stirring of the raw material pasta by the rotation of the drum 2 are continuously performed until the drying step (S6) is completed.

(S1) Primary cooking step The steam supply valve 61 is opened, and steam (0.05 to 0.1 MPa) is continuously supplied from the steam supply source. At this time, the air in the drum 2 is pushed by the steam by closing the suction valve 65 and opening the drum release valve 64 located on the end surface opposite to the steam supply side. The air discharged from the drum release valve 64 and the air in the drum 2 is efficiently replaced with steam.
After the air in the drum 2 is replaced with the steam, the supply of the steam into the drum 2 is continued and the opening of the drum release valve 64 is maintained, and the inside of the drum 2 is in a normal pressure state, that is, atmospheric pressure. Keep on.
Then, the raw material pasta is steamed for 1 to 2 minutes under normal pressure until the starch of the raw material pasta is pregelatinized only in the surface portion of the raw material pasta in the drum 2.

At this time, since the rotation of the drum 2 is continued and the raw material pasta is stirred in the drum 2, the raw material pasta is not bound to each other, and the entire surface of all the raw material pasta is uniformly converted into alpha. A layer is formed.
After the predetermined time has elapsed, the steam supply valve 61 is closed while the drum release valve 64 is kept open.

(S2) Quantitative water addition step The water supply valve 58 is opened with the drum release valve 64 kept open, water is supplied from the water supply source (not shown) to the water addition pipe 56, and the water supply pipe 56 is provided. Water is added by spraying or showering from the plurality of water addition nozzles 57 so that the raw material pasta has a water content of 50 to 65% at a pace at which no surplus water is generated in the drum 2. For example, a sucrose fatty acid ester (sugar ester) such as “Ryoto Sugar Ester S-1170 (trade name)” manufactured by Mitsubishi Chemical Foods, Inc. can be added to the water as an anti-binding agent. If water to which sucrose fatty acid ester is added is added, binding between raw material pasta can be effectively prevented.

Here, the raw pasta that has been subjected to the primary cooking process has a pregelatinized layer formed on the surface and is heated by heat from the cooking, so that it is very easy to absorb water. Water absorption can be performed by adding a small amount of water necessary for alpha conversion to the center in the next steaming process.
In addition, the raw pasta that has been subjected to the primary steaming process has a uniform and uniformly pregelatinized layer formed on the entire surface, and the surface portion is tough, so that starch may be eluted during water absorption. Absent.
Therefore, the method for manufacturing instant pasta in the embodiment of the present invention does not require waste water treatment equipment.
Here, since the inside of the drum 2 is heated by the heating pipe 51, the water absorption of the raw material pasta is completed in a short time.
Further, since the rotation of the drum 2 is continued and the raw material pasta is stirred in the drum 2, the raw material pasta is not bound to each other, and all the raw material pasta uniformly absorbs water from the entire surface.

(S3) Tempering step The water supply valve 58 is closed, and tempering is performed in an atmosphere of 50 to 60 ° C for 10 to 20 minutes. Here, the pressure in the drum 2 is maintained at atmospheric pressure. The water content of the raw material pasta is maintained at 50 to 65%.
At this time, the rotation of the drum 2 is continued, and the raw material pasta is stirred in the drum 2, so that there is no unevenness in moisture inside each raw material pasta, and the moisture content between the raw material pasta is made uniform. The
Moreover, in this process, since tempering is performed over a sufficient time, functional components such as minerals can be enriched.

(S4) Secondary cooking step The steam supply valve 61 is opened, and steam is supplied again from the steam supply source. At this time, the suction valve 65 is kept closed, and the drum release valve 64 is opened so that the air in the drum 2 is discharged from the drum release valve 64 so that the steam is pushed by the steam. The air in 2 is efficiently replaced with steam.

After the air in the drum 2 is replaced with the steam, the supply of the steam into the drum 2 is continued, the drum release valve 64 is kept open, and the inside of the drum 2 is in a normal pressure state, that is, atmospheric pressure. Keep on.
Then, the raw material pasta is steamed for 3 to 7 minutes under normal pressure so that the starch of the raw material pasta is pregelatinized in the drum 2 to the center of the raw material pasta.
At this time, the rotation of the drum 2 is continued, and the raw material pasta is agitated in the drum 2, so that the raw material pasta is not bound to each other in the process, and the center of all the raw material pasta is universal. Without being alphalated.

(S5) Dehumidification step After the predetermined time has elapsed, the steam supply valve 61 is closed with the drum release valve 64 kept open, and the steam is discharged from the drum 2 to dehumidify the drum. . At this time, the inside of the drum 2 has an atmosphere of 50 to 60 ° C., and the water adhering to the surface of the raw material pasta evaporates and is discharged together with the steam.

(S6) Drying step The drum release valve 64 is closed and the suction valve 65 is opened, and the vacuum pump is operated to decompress the inside of the drum 2. At that time, by maintaining the inside of the drum 2 at a negative pressure of −0.080 to −0.093 MPa (−600 to −700 Torr) for 60 to 90 minutes, the raw material pasta in the drum 2 is efficiently obtained. Can be dried.

At this time, the rotation of the drum 2 is continued, and the raw material pasta is stirred in the drum 2, so that the raw material pasta is not bound to each other, and all the raw material pasta is uniformly dried without unevenness. .
Moreover, since the inside of the drum 2 is heated by the heating pipe 51, the drying is completed in a short time.
After completion of drying, the rotation of the drum 2 is stopped with the raw material hatch 21 facing upward, the heating steam supply valve 52 and the heating steam discharge valve 53 are closed, and the heating steam supply source The supply of the heating steam to the heating pipe 51 is stopped. Further, the operation of the vacuum pump is stopped and the suction valve 65 is closed. Further, the drum release valve 64 is opened to return the pressure in the drum 2 to atmospheric pressure.

Thereafter, the door of the upward raw material hatch 21 is opened and the raw material pasta in the drum 2 is discharged while rotating the drum 2. Here, the moisture content of the discharged raw material pasta is 8 to 10% by the drying treatment.
If the drum 2 has a shape whose inner surface expands in the central portion in the axial direction, for example, a barrel shape, the raw material pasta naturally collects in the central portion and can be easily discharged out of the drum 2. .

(S7) Commercialization process The raw material pasta discharged | emitted from the said tank 2 is commercialized through processes, such as packaging.
The instant pasta produced according to the above conditions in each of the above steps can be restored to a pasta that can be eaten with a good texture just by pouring hot water.

  Here, in the apparatus used in the instant pasta manufacturing process according to the embodiment of the present invention, the inner surface of the drum 2 is provided with a projection (not shown) extending in the axial direction. It can also be formed so that the cross section has a polygonal shape. Even when the axial straight section on the inner surface of the drum 2 is formed in a polygonal shape, the raw material pasta can be stirred while being scooped up in the rotation direction of the drum.

According to the method for producing instant pasta in the embodiment of the present invention, since the raw material pasta is pregelatinized to the center, it is possible to produce an instant pasta that can be restored to a eating state simply by pouring hot water. In particular, according to the instant pasta manufacturing method in the embodiment of the present invention, since the series of processing steps are performed while stirring the raw material pasta, each processing is uniformly applied to all the raw material pasta. Can do.
Moreover, according to the method for manufacturing instant pasta in the embodiment of the present invention, since the series of processes is performed while stirring the raw material pasta, it is possible to prevent the raw material pasta from being bound to each other.
Therefore, according to the method for manufacturing instant pasta in the embodiment of the present invention, it is possible to manufacture high-quality instant pasta that can be restored to a eating state simply by pouring hot water.

  When the apparatus is used in the instant pasta manufacturing method according to the embodiment of the present invention, the series of processing steps can be performed in the same drum, which simplifies the manufacturing line and greatly reduces the equipment cost. can do.

  Next, FIG. 6 is a sectional view showing a modification of the apparatus used in the instant pasta manufacturing process according to the embodiment of the present invention. FIG. 7 is a cross-sectional view taken along the line C-C in FIG. 6 and is an explanatory diagram when the raw material pasta is charged. FIG. 8 is a cross-sectional view taken along the line C-C in FIG. 6 and is an explanatory diagram when the raw material pasta is discharged.

  6 to 8, an inclined concave portion 28 that is inclined in the axial direction and recessed outward in the axial direction is provided on the inner surface of the drum 2 in the axial center portion. It differs from the apparatus shown in FIGS. 2 and 3 in that a raw material hatch 21 is provided at the tip.

  When the raw material pasta is put into the drum 2, the raw material hatch 21 may be directed upward as shown in FIG.

  Further, when the raw material pasta is discharged from the drum 2, the raw material hatch 21 may be directed downward as shown in FIG. If the raw material hatch 21 is directed downward, the raw material pasta in the drum 2 naturally enters the inclined recess 28. Therefore, the raw material pasta can be easily discharged out of the drum 2 by opening the raw material hatch 21. 2 and 3, the raw material pasta can be discharged while rotating the drum 2 with the raw material hatch 21 open.

  In addition, according to the apparatus shown in FIGS. 6 to 8, the raw material pasta that has entered the inclined concave portion 28 can be stirred while being lifted in the rotation direction of the drum 2 as the drum 2 rotates. Therefore, unlike the apparatus shown in FIGS. 2 and 3, there is no need to provide a protruding portion extending in the axial direction on the inner surface of the drum 2 or to form a straight axial section on the inner surface of the drum 2 in a polygonal shape.

  In the embodiment of the present invention, a series of steps from the primary cooking step (S1) to the drying step (S6) in the manufacturing process shown in FIG. The above steps can also be performed by combining devices.

  In the embodiment of the present invention, since dry pasta was used as a raw material pasta, it was decided to cook under normal pressure in consideration of the texture at the time of eating, but if necessary, steamed under pressure It is good.

  In the embodiment of the present invention, dry pasta is used as the raw material pasta, but raw pasta may be used.

  In addition, although the apparatus used in the manufacturing process of the instant pasta in the embodiment of the present invention is arranged so that the heating pipe 51 rotates integrally with the drum 2, the heating pipe 51 is It can also be arranged so as not to rotate with the drum 2.

  The apparatus used in the manufacturing process of the instant pasta in the embodiment of the present invention heats the inside of the drum 2 by supplying steam to the heating pipe 51, but hot water is supplied to the heating pipe 51. It is good also as heating the inside of the said drum 2 by supplying. Further, the inside of the drum may be heated by a heating heater instead of the heating pipe 51.

  It goes without saying that the configuration of the present invention can be changed as appropriate without departing from the scope of the invention.

  INDUSTRIAL APPLICABILITY The present invention provides an instant pasta manufacturing method that does not require provision of wastewater treatment facilities, an instant pasta obtained by the method, and an apparatus used in the manufacturing method, and has a very high industrial utility value.

DESCRIPTION OF SYMBOLS 1 Base 2 Drum 3 Motor 4 Reduction gear 11 Support roller 12 Support | pillar 13 Bearing 21 Raw material hatch 22 Driven gear 23 Protruding part 24 First cylindrical part 25 Second cylindrical part 28 Inclined concave part 41 Drive gear 51 Heating pipe 52 Heating steam supply valve 53 Heating steam discharge valve 56 Water pipe 57 Water nozzle 58 Water supply valve 61 Steam supply valve 62 Screen 63 Outside air communication pipe 64 Drum release valve 65 Suction valve 71 Bearing 72 First pipe 73 Steam supply Pipe 74 Suction pipe 75 Water supply pipe 81 Second pipe 82 Heating steam supply pipe 83 Heating steam discharge pipe 84 Cylindrical wall

Claims (10)

Steaming the raw pasta and forming a pregelatinized layer on the surface of the raw pasta;
A hydration step of adding water to the raw pasta having a pregelatinized layer formed on the surface;
A tempering step for homogenizing the water content of the hydrolyzed raw material pasta;
Steaming the raw material pasta with the moisture content uniformed, and a secondary cooking step of converting into alpha to the center of the raw material pasta;
A drying step of drying the raw material pasta that has been pregelatinized to the center;
A method for producing instant pasta, comprising: In the primary cooking step, the raw pasta is cooked while stirring,
In the hydration step, the raw pasta is hydrated with stirring,
In the tempering step, the water content is made uniform while stirring the raw material pasta,
In the secondary steaming process, the raw pasta is steamed with stirring,
The method for producing instant pasta according to claim 1, wherein the drying step dries the raw material pasta while stirring. In the primary cooking step, raw pasta is cooked for 1 to 2 minutes under normal pressure,
In the hydration step, water is added to the raw material pasta so that the water content is 50 to 65%.
In the tempering step, the raw material pasta is tempered for 10 to 20 minutes in an atmosphere of 50 to 60 ° C.,
In the secondary cooking step, raw pasta is cooked for 3 to 7 minutes under normal pressure,
The instant pasta according to claim 1 or 2, wherein in the drying step, the raw pasta is dried under reduced pressure for 60 to 90 minutes in a reduced pressure state of -0.080 to -0.093 MPa so that the moisture content is 8 to 10%. Production method. A drum arranged rotatably around a horizontal axis;
Steam supply means for supplying steam into the drum;
A material that has a valve that allows the inside of the drum to communicate with the outside air, and that is filled with steam supplied from the steam supply means while the valve is open or closed. A drum internal / external communication means that allows pasta to be cooked;
A hydration means disposed in the drum and hydrated into raw material pasta in the drum;
Drying means for drying the raw material pasta by decompressing the inside of the drum;
Using a device comprising
The instant pasta according to any one of claims 1 to 3, wherein the primary cooking step, the hydration step, the tempering step, the secondary cooking step, and the drying step are performed in the drum while rotating the drum. Production method.   The instant pasta obtained by the manufacturing method in any one of Claims 1 thru | or 4. A drum arranged rotatably around a horizontal axis;
Steam supply means for supplying steam into the drum;
A material that has a valve that allows the inside of the drum to communicate with the outside air, and that is filled with steam supplied from the steam supply means while the valve is open or closed. A drum internal / external communication means that allows pasta to be cooked;
A hydration means disposed in the drum and hydrated into raw material pasta in the drum;
Drying means for drying the raw material pasta by decompressing the inside of the drum;
An apparatus for producing instant pasta, comprising: The hydration means is a hydration pipe disposed in the drum, and is hydrated using the hydration pipe to the raw pasta after the pregelatinized layer is formed on the surface in the primary cooking step,
The drying means has a vacuum pump that can communicate with the drum, and the raw pasta that has been pregelatinized to the center in the secondary steaming step is passed through the drum using the vacuum pump. The apparatus for producing instant pasta according to claim 6, wherein the apparatus is dried by reducing the pressure. The steam supply means supplies steam into the drum through an opening formed in the center of the first end surface of the drum,
8. The instant pasta manufacturing apparatus according to claim 6 or 7, wherein the drum internal / external communication means is capable of communicating with the outside air through an opening formed at the center of the second end surface of the drum. A protrusion extending in the axial direction is formed on the inner surface of the drum, or the axial straight section of the inner surface of the drum is formed in a polygonal shape,
The apparatus for producing instant pasta according to any one of claims 6 to 8, wherein the raw material pasta is stirred while being scooped up in the rotation direction of the drum as the drum rotates.   The inner surface of the drum on the axial center is provided with an inclined concave portion that is inclined in the axial direction and recessed outward in the axial direction, and a raw material hatch is provided at the tip of the inclined concave portion. An apparatus for producing instant pasta according to any one of the above.

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