JP2015167507A - non-dry or semi-dry small pasta - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pasta that contains a chaff-and-bran or cereal whole grain powder having less smell and acridity unique to the chaff-and-bran and having a good flavor.SOLUTION: Provided is a non-dry or semi-dry pasta containing a chaff-and-bran and/or cereal whole grain powder and having a length of 3 to 20 mm, a width of 1 to 5 mm and a height of 1 to 5 mm, and in which the cereal whole grain powder comprises one or more selected from wheat whole grain powder and rye whole grain powder, the chaff-and-bran comprises one or more selected from a group consisting of wheat bran, barley bran, rye bran, and rice bran, and the cereal whole grain powder is a wheat whole grain powder comprising sieve-opening 150 to 200 μm mesh passed wet-heat-treated bran powder.

Description

  The present invention relates to non-dry or semi-dry pasta containing moss or whole grains.

  Rice bran (so-called bran and rice bran) and cereal whole grains containing the same are known to be rich in nutritional components and high in dietary fiber content. On the other hand, the bran portion of cereal grains has a unique odor and abdomen and is difficult to finely pulverize. In particular, durum wheat used as a raw material for pasta is harder than ordinary wheat, so that it is more difficult to finely grind the bran fraction. Usually, when whole grains of durum wheat are pulverized with a pulverizer, the bran portion is not easily pulverized, while the other portion is pulverized, and the contained starch and gluten are damaged. For this reason, pasta made using whole wheat flour is generally dark brown and has a bran grain that is conspicuously rough.Furthermore, the flavor and texture of the pasta are often rough and smooth and viscous. It was inferior in elasticity and had a unique odor and abdomen and was unsuitable for eating.

  Rice cakes with improved appearance, flavor and texture have been proposed and noodles with whole grains. In Patent Documents 1 to 3, the appearance, flavor, or texture is improved by using as a raw material bran powder whose particle size has been adjusted or whole grain powder obtained by separately processing the bran fraction during the milling process. It is disclosed that noodles with taffuma or whole grain can be obtained. In patent document 4, although the wheat bran is contained by adding the wheat grain prepared so that the moisture content may become a specific value by being immersed or boiled in water, the wheat bran is contained. It is described that pasta with good appearance can be obtained. Patent Document 5 discloses that noodles obtained from noodle raw materials containing flour containing a predetermined amount of durum wheat flour and whole grain flour or bran have good looseness, good texture, and resilience when used as instant noodles. It is described that it is good. However, the appearance, flavor, and texture of rice cakes and noodles with whole grains are still required to be improved.

JP 7-000132 A JP 2012-085663 A JP 2007-085441 A JP 2009-232742 A JP 2013-222080 A

  There is a need for potatoes or noodles with whole grains that are good in appearance, taste and texture, and have a unique odor and taste of potatoes.

  As a result of diligent study, the inventors of the present invention have increased the surface area of pasta by molding dough containing potatoes and whole grain grains into small-sized pasta called so-called small pasta. It has been found that the odor and aridness of moss are reduced. Furthermore, it has been found that if these are cooked in a non-dried or semi-dried state, the odor of moss and acupuncture due to dry heat drying can be suppressed, and a savory potato or cereal full grain pasta can be obtained.

  Accordingly, the present invention provides non-dry or semi-dry small pasta containing moss and / or whole grains.

  Since the pasta of the present invention contains moss and whole grains, it has the advantage of being rich in nutritional components and having a high dietary fiber content. Furthermore, the pasta of the present invention has a good flavor with few odors and scum peculiar to moss even though it contains potatoes and whole grains of grains, so it has high palatability and can eat a large amount. . Therefore, the pasta of the present invention is suitable for ingesting nutritional components and dietary fiber from moss and whole grains.

  In this specification, non-dry or semi-dry pasta refers to pasta having a moisture content of 17% by mass or more. Preferably, the “non-dried pasta” is a so-called “raw pasta” that has not been subjected to a drying step after noodle making, and the “semi-dried pasta” has a moisture content of 17 It is a so-called “half-boiled pasta” that is semi-dried to maintain a mass% or more. In the present specification, small pasta refers to small pasta, also called small goods, such as risoni (grain type), roserine (flower type), aneretti (ring type), farfarine (ribbon type). ) And the like.

  From the viewpoint of flavor and texture, the non-dry or semi-dry small pasta provided by the present invention is preferably 3 to 20 mm in length, more preferably 3 to 15 mm, still more preferably 8 to 12 mm, and width. Is preferably 1 to 5 mm, more preferably 1 to 3 mm, and the height is preferably 1 to 5 mm, more preferably 1 to 3 mm. The shape is preferably granular. In the present specification, the length of pasta is the maximum length of pasta in the longest direction X of the pasta, and the width is the maximum length of pasta in one direction Y orthogonal to the direction X. Is the maximum length of pasta in another direction Z orthogonal to the direction X.

  The non-dried or semi-dried small pasta of the present invention is a pasta produced by noodle making or molding a dough prepared from raw material powder containing potatoes and / or whole grains. The method for preparing the dough and the noodle making or molding method may be in accordance with a commonly used method. That is, a dough is prepared by adding kneading water to knead and / or raw grain powder containing cereal grains and kneading, and then extruding the dough, and appropriately combining means such as roll rolling, cutting and embossing as described above. The non-dry or semi-dry small pasta of this invention can be manufactured by shape | molding to a small pasta.

  The raw material powder of the non-dried or semi-dried small pasta of the present invention may contain either one of potatoes and whole grain flour, but may contain both in combination. The total content of moss and whole grains in the raw material powder of the pasta of the present invention may be 1 to 100% by mass, and preferably 10 to 75% by mass. The content in the case of using moss alone is 1 to 20% by mass in the raw material flour, preferably 5 to 20% by mass, and the content in the case of using whole flour alone is 1 to 100% by mass. , Preferably it is 25-100 mass%. When mixing moss and whole grain flour, it is preferable that 1-30 mass% in those total amounts is moss.

  In the present specification, moss refers to a portion of the outer layer of the grain skin or endosperm, such as wheat bran (wheat straw), barley bran (barley straw), rye bran (rye straw), rice bran, and corn. One example is corn bran. Preferably, the rice bran that can be contained in the non-dry or semi-dry small pasta of the present invention is one or more selected from the group consisting of wheat bran, barley bran, rye bran, and rice bran, more preferably wheat bran It is.

  The cocoons can be prepared by pulverizing cereal hulls and cocoons separated in the cereal milling process, or may be commercially available bran flour or mash. Preferably, the moss used in the present invention is a powder containing 95% by mass or more of non-heat-treated moss having a 1.4 mm mesh pass.

  In this specification, the whole grain of grain means a product obtained by pulverizing all grains including outer skin, endosperm, and germ. The whole grain flour that can be contained in the non-dry or semi-dry small pasta of the present invention is not particularly limited as long as it is a whole grain grain that can be used as a raw material for pasta, but wheat, barley, rye, oats, rice, buckwheat, Examples include corn and whole grains of cereals such as cocoons, cocoons, cocoons, pigeons, sorghum, amaragans, quinoa, and preferably one or more selected from the group consisting of whole wheat grains and whole rye grains. Is whole wheat flour. Examples of wheat include durum wheat and ordinary wheat. The whole grain flour may be any one that is usually used for food, and a commercially available product may be used.

  As a preferable example of the whole grain flour used in the present invention, as described in the above-mentioned Patent Document 2, in the milling process, the wheat grain is a fine grain containing endosperm, and a coarse grain containing bran and germ. And the whole wheat flour obtained by milling the coarse particles so that at least 98% has a particle size of 212 μm or less, and then mixing the coarse particles and the fine particles.

  Another preferred example of the whole grain flour used in the present invention includes wheat whole grain flour containing 150-200 μm mesh pass wet heat-treated bran flour. Such a whole wheat flour can be produced by the following procedure: After coarsely pulverizing raw wheat, the obtained coarsely pulverized product is divided into a fine powder fraction (A) having an average particle size of less than 150 μm to less than 200 μm, Separated into a coarse powder fraction (B) having an average particle size of 150 μm to 200 μm (however, the average particle size of this coarse powder fraction (B) is larger than the average particle size of the fine powder fraction (A)) Next, after subjecting the fraction (B) to wet heat treatment, the obtained wet heat treated fraction (B) is subjected to impact pulverization and pulverization, and the obtained finely pulverized product is less than 150 μm to 200 μm mesh pass. Of the obtained fine powder fraction (C); by mixing the obtained fine powder fraction (C) of less than 150 μm to 200 μm mesh pass and the fine powder fraction (A) obtained in the above-mentioned step, Whole wheat flour containing a fine powder fraction of wet heat-treated bran can be obtained.

  Also preferably, the whole grain flour used in the present invention is a powder of 1.4 mm mesh pass, more preferably 0.8 mm mesh pass. More preferably, the whole grain flour used in the present invention is a flour having an average particle size of 150 μm or less. In the present specification, the average particle diameter means a value obtained by dry measurement by a laser diffraction / scattering method.

  The raw powder of the non-dry or semi-dry small pasta of the present invention may also contain starches. Use of raw material powder containing starches is preferable because the taste and texture of pasta are improved. Such starches include potato starch, tapioca starch, corn starch, waxy corn starch, starch such as rice starch, wheat starch, sweet potato starch, and cross-linked starch, esterified starch, etherified starch, oxidized starch, pregelatinized starch, etc. Can be mentioned. The starches are preferably processed starches, more preferably acetylated tapioca starch, acetylated phosphate cross-linked tapioca starch, hydroxypropylated tapioca starch, or hydroxypropylated phosphate cross-linked tapioca starch. When using starch by this invention, either the said starch and processed starch may be used independently, and any 2 or more types may be used in combination. Content of the said starch in the raw material powder of the pasta of this invention should just be 0-50 mass%, Preferably it is 10-35 mass%.

  The raw material powder of the non-dried or semi-dried small pasta of the present invention may also contain flour other than the whole grain flour. Examples of such flour include wheat flour, buckwheat flour, corn flour, rye flour, barley flour, oat flour, rice flour, and other cereal flours such as rice bran, rice bran, pigeon, sorghum, Amaragans, quinoa, etc. Examples of wheat flour include strong flour, semi-strong flour, medium strength flour, weak flour, durum flour, and the like. Content of flour other than the said whole grain flour in the raw material powder of the pasta of this invention should just be 0-80 mass%, Preferably it is 0-70 mass%.

  Further, the non-dried or semi-dried small pasta dough of the present invention includes auxiliary materials that can be usually used for the production of pasta dough, such as salt, egg white powder and whole egg powder, fats and oils, thickeners, Emulsifiers, inorganic salts, gluten, proteins, vegetable purees, seasoning powders and the like may be included as appropriate.

  The non-dry or semi-dry small pasta of the present invention is a so-called “raw pasta” or “semi-pasted pasta” having a moisture content higher than 17% by mass. The non-dried or semi-dried small pasta of the present invention is noodles or molded by extruding or rolling out from the dough, and after being packed or stored as necessary, is cooked and eaten, Alternatively, after being dried or packaged as necessary, in a state where the moisture content is maintained at 17% by mass or more after drying processes such as hot air drying, humidity conditioning drying, and sun drying, cooking is performed. To be eaten.

  Also, the non-dry or semi-dry small pasta of the present invention may be provided alone or cooked with other foodstuffs. Accordingly, the present invention also provides food containing the non-dried or semi-dried small pasta of the present invention. The food product may include, for example, the non-dry or semi-dry small pasta of the present invention and, if necessary, seasonings such as sauces and soups, and other ingredients such as ingredients, toppings, and seasonings. The food of the present invention may be in any form as long as it contains the non-dried or semi-dried small pasta of the present invention, for example, the uncooked or semi-cooked invention of the present invention. Pasta and uncooked or semi-cooked food containing the above-described seasonings and other ingredients as necessary.

  In order to describe the present invention in detail, examples will be described below, but the present invention is not limited by the following examples.

<Reference Example 1: Preparation of whole wheat flour (whole wheat flour 1)>
Whole wheat flour containing wet heat-treated bran flour was prepared. Specifically, wheat was carefully selected, hydrated and tempered, and then coarsely pulverized. The obtained coarsely pulverized product was separated into a fine powder fraction (A) having an average particle diameter of less than 150 μm and a coarse powder fraction (B) having an average particle diameter larger than that. Next, the coarse powder fraction (B) was wet-heat treated under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated steam using a powder and particle heating apparatus described in Japanese Patent No. 2784505. The obtained wet heat-treated fraction (B) was finely pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron Corporation). The resulting finely pulverized product was classified using a sieve having an opening of 150 μm, and a fine powder fraction (C) having a particle size of less than 150 μm passing through the sieve was collected. The obtained fine powder fraction (C) of 150 μm mesh pass and the fine powder fraction (A) obtained in the above-mentioned process were mixed to obtain whole wheat flour containing wet heat-treated bran powder. In addition, the average particle diameter of the obtained whole wheat flour was 150 μm or less.
The whole wheat flour containing this wet heat-treated bran flour is called whole wheat flour 1 in the following examples.

<Reference Example 2: Preparation of whole wheat flour (whole wheat flour 2)>
The finely selected wheat grains were pulverized by a roll machine without being hydrated or tempered, and further pulverized by using an impact pulverizer. The obtained pulverized product was classified using a sieve having an aperture of 1.4 mm, and the fraction that passed through the sieve was collected. The collected fraction is referred to as whole grain powder 2 in the following examples.

<Reference Example 3: Preparation of whole wheat flour (whole wheat flour 3)>
Whole grain powder 2 was classified using a sieve having an opening of 0.8 mm, and the fraction that passed through the sieve was collected. The collected fraction is called whole grain powder 3 in the following examples.

<Reference Example 4: Preparation of rye whole grain flour (whole grain flour 4)>
The carefully selected rye grains were pulverized with a roll machine without adding water and tempered, and further pulverized with an impact pulverizer. The obtained pulverized product was classified using a sieve having an opening of 0.8 mm, and the fraction passed through the sieve was collected. The collected fraction is referred to as whole grain powder 4 in the following examples.

<Reference Example 5: Potato>
Wheat bran: Wheat bran (Nisshin Pharma Co., Ltd.)
Rye bran: Rye Bran (Sante)
Barley bran: Bary Bran (manufactured by Lotus Organic)
Rice bran: Rice bran (made by Uchino Rice Grain Shop)

<Reference Example 6: Measurement of pasta moisture content>
The pasta sample was collected, the sample mass was weighed before and after the drying treatment at 135 ° C. for 2 hours, and the percentage of the mass difference with respect to the pre-drying sample mass was defined as the moisture content.

(Production Examples 1-8)
30 parts by mass of water was added to 100 parts by mass of raw material powder (containing 50% by mass of whole grain powder 1, 25% by mass of strong powder and 25% by mass of potato starch), and kneaded by a conventional method to prepare a pasta dough. This dough was extruded using a pasta maker under a reduced pressure of −600 mmHg to produce non-dry small pasta having the size shown in Table 1 (actual moisture content measurement value: 28 ± 1 mass%).

(Production Example 9)
Non-dried small pasta having the size shown in Table 1 was produced in the same procedure as in Production Example 4 and then dried to obtain dry small pasta (measured value of moisture content: 12% by mass).

(Production Example 10)
A pasta dough was prepared in the same procedure as in Production Example 1, and then cut into the sizes shown in Table 1 using extruded noodles and dried to obtain dried spaghetti (measured moisture content: 13% by mass).

(Production Example 11)
After preparing pasta dough by the same procedure as in Production Example 1, non-dried penne having the size shown in Table 1 was obtained by extrusion noodles (actual moisture content measurement value: 28% by mass).

(Production Example 12)
After producing non-dry small pasta of the size shown in Table 1 in the same procedure as in Production Example 4, hot air (air) at a temperature of 70 ° C. was blown at a wind speed of 0.5 m / sec for 20 minutes to obtain a semi-dry small pasta. (Actual value of moisture content: 23% by mass).

(Test Example 1)
The pasta of Production Examples 1 to 12 was cooked to a yield of 220 ± 5% (in terms of dry matter) with a bowl, and its flavor and texture were evaluated by 10 panelists based on the following evaluation criteria to obtain an average score. The results are shown in Table 1.
Evaluation criteria 5 points: The taste and taste of bran and bran are not felt, and the taste is extremely good. 4 points: The taste and taste of bran and bran are weak, and the taste is good. Possible 2 points: Strong smell of sardine and bran and taste, slightly bad taste 1 point: Slightly bad taste and taste of sardine and bran, poor taste

(Production Examples 13 to 15)
Non-dry small pasta was produced in the same procedure as in Production Example 4 except that the whole grain powder 1 in the raw material powder was changed to any one of the whole grain powders 2 to 4 (moisture content measurement value: 28 ± 1% by mass).

(Test Example 2)
The pasta of Production Examples 13 to 15 was evaluated in the same manner as Test Example 1. The results are shown in Table 2. Table 2 shows the results of Production Example 4 again.

(Production Examples 16 to 19)
A pasta dough was prepared in the same manner as in Production Example 1 except that raw material powders having different compositions (65% by mass of durum semolina, 25% by mass of potato starch, and 10% by mass of potatoes listed in Table 3) were used. And the non-dry small pasta which has the size of Table 3 and shape | molded was manufactured (moisture content measured value: 28 +/- 1 mass%).

(Production Examples 20 to 23)
Pasta dough was prepared in the same procedure as in Production Examples 16 to 19, and then extruded noodles were cut out to the sizes shown in Table 3 to obtain non-dried spaghetti (measured moisture content: 29% by mass).

(Production Examples 24-27)
Non-dried small pasta of the size shown in Table 3 was produced in the same procedure as in Production Examples 16 to 19, and then dried to obtain dry pasta (actual moisture content measurement value: 12% by mass).

(Test Example 3)
The pasta of Production Examples 16 to 27 was evaluated in the same manner as Test Example 1. The results are shown in Table 3.

(Production Examples 28 to 34)
A non-dry small pasta was produced in the same procedure as in Production Example 4 except that the raw material powder having the composition shown in Table 4 was used (moisture content measurement value: 28 ± 1% by mass).

(Test Example 4)
The pasta of Production Examples 28 to 34 was evaluated in the same manner as in Test Example 1. The results are shown in Table 4.

(Test Example 5)
Non-dried pasta having different sizes was produced in the same procedure as in Production Example 28 (Production Example 35). Further, the pasta of Production Example 28 was dried to obtain dry pasta (Production Example 36).
The pasta of Production Examples 28, 35 and 36 was boiled to a yield of 220 ± 5% (in terms of dry matter). 100g of pasta was placed in a heat-resistant container with each bowl, and 100g of white sauce was placed on top of it, topped with cheese, fried chicken and onion, and heated in an oven at 230 ° C for 5 minutes to obtain gratin. The gratin was rapidly frozen and stored frozen for 2 weeks, and then thawed in a microwave oven at 600 W for 7 minutes. The flavor and texture of pasta in each gratin were evaluated in the same manner as in Test Example 1. The results are shown in Table 5.

(Test Example 6)
The pasta of Production Examples 28, 35 and 36 was boiled to a yield of 210 ± 5% (in terms of dry matter). Fry pan with olive oil, stir-fried garlic, celery and onion, add tomato sauce, add 200 g of each boiled pasta, and saute while adding a small amount of water. The flavor and texture of each pasta were evaluated in the same manner as in Test Example 1. The results are shown in Table 6.

Claims (10)

  Non-dry or semi-dry small pasta containing moss and / or whole grains.   The non-dry or semi-dry small pasta of Claim 1 which is 3-20 mm in length, 1-5 mm in width, and 1-5 mm in height.   The non-dry or semi-dry small pasta of Claim 1 or 2 whose said grain whole grain is one or more selected from wheat whole grain flour and rye whole grain flour.   The non-dry or semi-dry small pasta according to any one of claims 1 to 3, wherein the moss is one or more selected from the group consisting of wheat bran, barley bran, rye bran, and rice bran.   The non-dry or semi-dry small pasta of any one of Claims 1-4 whose said grain whole grain is wheat whole grain flour containing the wet heat-processed bran flour of 150-200 micrometers mesh pass of an opening.   The non-dry or semi-dry small pasta according to any one of claims 1 to 5, wherein the porridge is a powder containing 95% by mass or more of non-heat-treated porridge having a 1.4 mm mesh pass.   The non-dry or the non-dry according to any one of claims 1 to 6, wherein the non-dry small pasta is produced from a raw material powder containing the moss and / or whole grain flour in a total amount of 1 to 100% by mass. Semi-dry small pasta.   The non-dry or semi-dry small pasta according to any one of claims 1 to 7, wherein the non-dry small pasta is produced from a raw material powder containing 1 to 50% by mass of starch.   The non-dry or semi-dry small pasta according to any one of claims 1 to 8, wherein the non-dry small pasta is produced from a raw material powder containing flour other than the whole grain flour.   The foodstuff containing the non-dry or semi-dry small pasta of any one of Claims 1-9.