JP2015208279A - Method for producing frozen boiled pasta - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing frozen boiled pasta capable of obtaining a satisfactory texture in a case pasta having a water content of about 33% is used as the pasta to be subjected to boiling treatment.SOLUTION: Provided is a method for producing frozen boiled pasta, characterized in that wind is applied to the surface of pasta produced by extrusion noodle making to reduce the moisture value of the noodle line to 0.5 to 5 mass%, the pasta is subjected to boiling treatment with a moisture gradient retained between the pasta surface and the central part, and thereafter the past is freezed. The moisture value of the noodle line before drying is preferably controlled to above 30 mass% to 36 mass% for obtaining texture resembling raw pasta.

Description

  The present invention relates to a method for producing pasta with frozen rice cake.

Pasta is widely used because it can be made into a ready-to-eat state with a microwave oven or the like after the pasta is boiled and then frozen.
As pasta to be boiled, dry pasta that has been dried after noodle making and has a moisture value of around 14% by mass, or so-called fresh pasta that has not been dried after noodle making and has a moisture value of around 30% is used.
When fresh pasta is used, there is a problem that the texture and viscoelasticity are easily lost and a good texture cannot be maintained.
To solve this problem, for ^example, by 80kgf / cm 2 ~200kgf / cm as it boiled raw pasta obtained by noodles made extruded dough ^second pressure cooking, refrigeration cooked pasta comprising freezing 30:70 to 95: 5, wherein the dough flour material is durum wheat flour and / or durum semolina and at least one selected from starch, modified starch, medium flour and thin flour The method of containing by the compounding ratio of these is known (for example, refer patent document 1).
In this production method, raw pasta obtained by extrusion noodles is cooked as it is without going through a process such as drying.
On the other hand, it is not a method for producing pasta with frozen rice cake, as it includes a step of drying raw pasta obtained by extrusion noodles, but a water content of 30% or more by kneading a mixture of flour and water at an appropriate temperature The dough is prepared, and the dough is fed to a cylinder, pressed from a die under a setting condition of a pressing pressure of 50 kg / cm ² or more and a vacuum degree of 650 mmHg or less, and the obtained strand is cut into a desired length, The cut strand is dried until the moisture content is 26 ± 4%, the dried strand is put in a heat-resistant packaging bag, the bag is sealed, and the temperature of the strand in the sealed bag is 70 to 95 ° C. There is known a method for producing a fast-returning raw pasta cheek having a preservability comprising heating the sealing bag to sterilize the strands in the sealing bag (see, for example, Patent Document 2).

Japanese Patent No. 5399590 Japanese Examined Patent Publication No. 63-32424

  The objective of this invention is providing the manufacturing method of pasta with the frozen rice cake which can obtain a favorable food texture when using pasta with a moisture value of around 33% by mass as pasta to be treated with rice cake.

As a result of intensive studies to achieve the above object, the present inventor applied wind to the surface of pasta obtained by extrusion noodle making, and the moisture value of the noodle strings was 0.5% by mass or more and 5% by mass or less. It was found that the pasta can be produced with a frozen koji having a good texture by drying until it decreases, and then freezing, and the present invention has been completed.
Therefore, the present invention applies air to the surface of the pasta obtained by extrusion noodle making and dries until the moisture value of the noodle strings is reduced by 0.5% by mass or more and 5% by mass or less. A method for producing pasta with a frozen rice cake, characterized in that the pasta in a state in which a moisture gradient is maintained is treated with rice cake and then frozen.
The moisture value of the noodle strings before drying is preferably more than 30% by mass and 36% by mass or less in order to obtain a fresh pasta-like texture.

  A good texture can be obtained when pasta having a moisture content of around 33% is used as the pasta to be cooked with boil.

Hereinafter, the present invention will be described in detail.
The method for producing pasta with the frozen rice bran of the present invention is good by applying air to the surface of pasta obtained by extrusion noodle making and drying until the moisture value of the noodle strings is reduced by 0.5% by mass or more and 5% by mass or less. It is characterized in that pasta can be obtained with a frozen rice cake with a good texture.
By drying the pasta surface by blowing air, a moisture gradient is created between the surface and the center of the pasta, and the pasta in this state is boiled to obtain a good texture that takes advantage of the texture of fresh pasta. Pasta can be obtained with boil.
If the amount of moisture reduction is less than 0.5% by mass, a sufficient effect cannot be obtained, and if it exceeds 5% by mass, the texture of fresh pasta cannot be utilized.
Since the moisture gradient is lost with time, it is preferable to boil within 3 hours after drying.
Although the temperature of the wind used for drying is about room temperature, for example, wind at a temperature of 5 ° C. to 40 ° C. can be used.
When wind is applied to the noodle strings obtained by extrusion noodles, the wind is uniformly applied to the noodle strings so that the variation in moisture value is reduced, and the air volume may be adjusted as appropriate according to the amount of noodles to be dried.
In the present invention, since the surface of the noodle strings is dried, sticking between the noodle strings can be suppressed, and workability is improved.

In the present invention, the other steps are not particularly limited, and each step in the method for producing pasta can be used with a frozen koji that is processed by freezing pasta obtained by conventionally known extrusion noodle making.
Moreover, if a raw material is also a raw material which can be used for extrusion noodles, it can be used without particular limitation.
For example, wheat flour, durum wheat flour, buckwheat flour, rye flour, rice flour, corn flour, or oat flour can be used as the flour.
Moreover, wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, rice starch, sweet potato starch, sago starch, waste starch, etc. can be used as starch.
These starches are not limited to raw starches, and pregelatinized starches and modified starches that have been treated with etherification, acetate esterification, crosslinking, oxidation, or the like can also be used.
In addition, wheat protein, soy protein, whole egg, egg yolk, egg white, sugar alcohol, cane powder, salt, phosphate, spice, coloring, seasoning, flavor, natural gums, fats and oils, emulsifier, alcohol , Dextrin, enzyme, acid agent, moisturizer, skim milk powder and the like can be used.

The noodle strings obtained by extruding noodles according to the present invention can be obtained by adding and kneading the above raw materials to obtain dough and extruding the noodles at a pressure of 40 kgf / cm ^{2 to} 150 kgf / cm ² .
The amount of water added is not particularly limited as long as extruded noodles can be produced. For example, the amount of water added is about 33% by mass.
The kneading water used for the addition of water may contain salt, cane powder and the like.
The cross-sectional shape of the noodle strings is not particularly limited, and examples thereof include a circle, an ellipse, a square, and a rectangle.
The obtained noodle strings are blown on the surface, dried and treated with koji until the moisture value of the noodle strings decreases by 0.5 mass% or more and 5 mass% or less.
The moisture value of the noodle strings before drying is preferably more than 30% by mass and 36% by mass or less in order to obtain a fresh pasta-like texture.
After drying, before noodle processing, the noodle strings may be cut to an appropriate length and then beaded before being processed with boil.
At this time, since the surface of the noodle strings is dry, the noodle strings are difficult to stick to each other, and the workability is improved.
As for the boiled method, the conventional boiled method of raw pasta can be used. For example, the boiled treatment is performed in boiling water for 2 minutes to 5 minutes.
The noodle strings treated with boil are quickly frozen after being drained or cooled as necessary.
As a method of freezing, a conventional method of freezing noodles can be used, and it can be frozen after being stored in a container and entangled with a sauce or topped like conventional frozen noodles.
Pasta can be stored in the obtained frozen rice cake in the same manner as conventional frozen noodles, and the method of eating can be the same as that of conventional frozen noodles.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Examples 1-4, Comparative Examples 1-2]
After adding 28 parts by weight of water to 100 parts by weight of durum semolina and mixing for 13 minutes to make dough, an extruded noodle string is obtained using an extruded noodle machine so that the diameter is 1.7 mm and the cross-sectional shape is circular. It was.
The moisture value of the noodle strings was 33.0% by mass.
The moisture of the noodle strings was lowered to the moisture value shown in Table 1 by applying room temperature wind to the noodle strings.
Two hours after drying, the mixture was boiled with hot water for 3 minutes, cooled with water, rapidly frozen at −35 ° C., and pasta was obtained with a frozen basket.
The pasta was stored for 1 week at −18 ° C. with the obtained frozen koji and then thawed with a microwave oven (500 W), and evaluated by 10 panelists according to the following evaluation criteria.
[Food texture]
5 points: very good balance between raw pasta-like hardness and raw pasta-like elasticity 4 points: 3 points: good balance between raw pasta-like hardness and raw pasta-like elasticity・ ・ ・ Normal 2 points ・ ・ ・ Balance between raw pasta-like hardness and raw pasta-like elasticity is a little bad, and 1 point is slightly bad… Balance between raw pasta-like hardness and raw pasta-like elasticity is bad Table 1 shows the evaluation results (average values) obtained.

Claims (2)

  Air is applied to the surface of the pasta obtained by extrusion noodles and dried until the moisture value of the noodle strings decreases by 0.5% to 5% by weight, and a moisture gradient is maintained between the pasta surface and the center. A method for producing pasta with a frozen rice cake, characterized in that the pasta in a sagging state is treated with rice cake and then frozen. The method for producing pasta with frozen rice cake according to claim 1, wherein the moisture value of the noodle strings before drying is more than 30% by mass and 36% by mass or less.