JP2020130044A - Production method of cooked pasta - Google Patents

Abstract

To provide a production method of cooked pasta facilitating cooking when eaten, and having a high quality.SOLUTION: A production method of cooked pasta includes a cooking step of cooking uncooked pasta noodle strips to obtain cooked noodle strips 14, and a drying step for the cooked noodle strips 14. In the drying step, a tray-like frame mold 10A is filled with the cooked noodle strips 14 of an amount which brings a mass after being dried to 70-150 g so as to put the noodle strips 14 in a non-parallel state, and the product is dried to form a dried noodle mass. The frame mold 10A is such that the plane view shape of the bottom face is circular, elliptical or square, the area of the bottom face area is 100-200 cm, and the depth is 1.4-5 cm. The cooked noodle strips after the drying step has a long shape in one direction in a cross-sectional view along a direction orthogonal to the longitudinal direction, a maximum spanning length of 3.5-6 mm in a cross-sectional view, and a substantial thickness of 0.8-3 mm.SELECTED DRAWING: Figure 2

Description

The present invention relates to cooked pasta that can be eaten with relatively simple cooking.

Noodles such as pasta, udon, buckwheat, and ramen are very popular foods that are eaten all over the world. These doughs are produced by kneading raw materials such as wheat flour and rice flour with water, forming them into elongated noodle lines from the dough, and then boiling and eating them. In general, noodles have a high water content and are not suitable for storage, so most of them are consumed within a short time after production. However, in order to make it easier to eat noodles, cooked noodles with improved storage stability have been produced. For example, frozen noodles can be eaten simply by reheating and thawing the noodles by freezing them immediately after boiling them. However, frozen noodles require freezing equipment for storage. In addition, fried noodles that are steamed and cooked and then fried in oil and dried, and α-noodles that are dried with hot air are also widely used. Since these are dried, their storage stability is improved, but since the inside of the noodle strings swells during drying, they are often different from the original noodles in terms of texture.

In particular, pasta uses hard durum wheat as a raw material, has a dense internal structure, and has a unique texture with a smooth mouthfeel and stickiness. Therefore, especially in the case of the above-mentioned fried noodles and α-noodles, in most cases, the texture is far from the pasta-like texture.

Several improved techniques have been proposed to address these issues. Patent Documents 1 and 2 describe improved techniques for Western-style instant noodles such as spaghetti, which restores noodles in a short time by pouring hot water even if the noodles are as thick as 1.5 mm or more. The technique described in Patent Document 2 is characterized in that the noodle string is boiled and then steamed to bring the water content to 50 to 64% by weight. Patent Documents 1 and 2 describe that, in the case of spaghetti, a circular shape with a diameter of 1.5 to 2.0 mm is suitable for the shape of the extrusion nozzle when the noodle string is extruded. Patent Document 3 describes a method for producing instant pasta, which comprises a step of boiling raw or dried pasta, impregnating it with an alkaline solution, and freeze-drying it in vacuum.

Japanese Unexamined Patent Publication No. 6-237719 Japanese Unexamined Patent Publication No. 6-237720 Japanese Unexamined Patent Publication No. 8-163962

Against the background of the increasing popularity of pasta in recent years, there is a demand for high-quality cooked pasta that has both the convenience of cooking and the texture of pasta at a high level. The technology that can meet such demands has not yet been provided.

An object of the present invention is to provide cooked pasta that is easy to cook at the time of eating and has high quality.

As a result of various studies on a method for improving the texture of cooked pasta, which tends to deteriorate the texture, the present inventors have made the cross-sectional shape in the direction orthogonal to the longitudinal direction of the pasta noodle string not a general circular shape. It was found that it is effective to make the shape long in one direction such as a rectangle or an ellipse and to set the dimension of the cross-sectional shape to a specific range. However, if the cross-sectional shape of the noodle strings is such a long shape in one direction, the noodle strings adhere to each other in the reheating treatment using a microwave oven or the like at the time of eating, as compared with a general noodle string having a circular cross-sectional shape. It has been found that it is easy to make, and a new problem that a plurality of noodle strings are bundled to form a lump and become difficult to eat can occur.

Therefore, as a result of further studies by the present inventors, the drying process of the cooked noodles at the time of manufacturing was devised, and the cooked noodles having a specific internal shape and a long cross-sectional shape in one direction were used. The present invention has been completed by finding that the above-mentioned problems can be solved by filling the wires so that the noodle wires are in a non-parallel state and then drying them.

The present invention is a method for producing cooked pasta, which comprises a cooking step of heating uncooked pasta noodles to obtain cooked noodles and a drying step of drying the cooked noodles. In the drying step, the tray-shaped mold is filled with the cooked noodles having a weight of 70 to 150 g after drying so that the cooked noodles are in a non-parallel state, and then the noodles are filled. The cooked noodle strings are dried to form a dried noodle mass, and the mold has a bottom wall portion forming a bottom surface on which the cooked noodle strings are placed and a side wall portion erected above the bottom surface. The plan view shape of the bottom surface is circular, elliptical or square, the area of the bottom surface is 100 to 200 cm ² , and the depth is 1.4 to 5 cm, and the above-mentioned after the drying step. The cooked noodle string has a shape that is long in one direction in a cross-sectional view along a direction orthogonal to the longitudinal direction thereof, and has a maximum delivery length of 3.5 to 6 mm and a substantial thickness of 0.8 to 3- This is a method for producing cooked pasta having a size of 3 mm.

According to the present invention, cooked pasta that is easy to cook at the time of eating and has high quality is provided.

1 (a) to 1 (c) are schematic top views of an embodiment of a mold that can be used in the present invention, respectively, and FIG. 1 (d) is FIGS. 1 (a) to 1 (c). ) It is a schematic cross-sectional view in each I-I line. FIG. 5 is a perspective view schematically showing a state in which cooked noodle strings are filled in the mold shown in FIG. 1 so that the cooked noodle wires are in a non-parallel state. 3 (a) and 3 (b) are schematic perspective views of the cooked noodle strings (dried noodle strings) after the drying step according to the present invention, respectively.

The method for producing cooked pasta of the present invention (hereinafter, also simply referred to as “manufacturing method”) includes a cooking step of heating uncooked pasta noodle strings to obtain cooked noodle strings, and the cooked noodle strings. It has a drying step of drying the noodles to form a dried noodle mass. This dried noodle loaf can be used as it is as cooked pasta, which is the production object of the present invention.

The "pasta noodle string" in the present invention is a noodle string (linear noodle) made from durum flour derived from durum wheat. The type of durum flour is not limited, and examples thereof include durum semolina and durum wheat flour, and one of these can be used alone or in combination of two or more. The pasta noodle string can be produced according to a conventional method using a raw material flour containing durum flour. The ratio of the durum powder contained in the raw material powder is preferably 50% by mass or more, more preferably 60% by mass or more, and further preferably 70% by mass or more with respect to 100% by mass of the raw material powder. The raw material flour for pasta noodle strings can contain other raw materials other than durum flour, if necessary. For example, wheat flour (including semolina) derived from wheat other than durum wheat, modified wheat flour, starch, and processing. Examples include starch, vegetable flour, sugars, eggs, salt, fats and oils, thickeners, emulsifiers and the like. The content of these other raw materials in the raw material powder is usually adjusted in the range of 0 to 50% by mass with respect to 100% by mass of the raw material powder.

Pasta noodle strings are typically produced as follows. That is, a pasta noodle line is obtained by mixing a raw material powder containing durum powder and a liquid such as water, kneading the mixture to prepare a noodle dough, and making the noodle dough according to a conventional method. The noodle dough is not particularly limited, and for example, an extrusion molding method may be used in which the dough is extruded into a noodle line shape by extruding the dough from an extrusion nozzle having a predetermined shape at high pressure, or the dough is rolled with a roller or the like to form a noodle band. Alternatively, the noodle strip may be cut out with a cutting blade to form a noodle line.

In the cooking process according to the present invention, uncooked pasta noodle strings are cooked. The uncooked pasta noodles used for cooking may be raw noodles or dried noodles obtained by drying the raw noodles. Further, in the present invention, as will be described later, it is required that the cross-sectional shape of the cooked noodle string (dried noodle string) after the drying step in the direction orthogonal to the longitudinal direction is a specific shape (long shape in one direction). In order to satisfy this requirement, uncooked pasta noodle strings are typically used having the same specific cross-sectional shape in the same direction.

The uncooked pasta noodle strings used for cooking may contain a loosening agent for noodles. As a result, the adhesion between the noodle strings is suppressed in the drying process of the cooked noodle strings obtained through the cooking process and the reheating treatment with a microwave oven or the like at the time of eating the cooked pasta which is the production product. Inconveniences such as deterioration of handleability of noodle strings and uneven heating in reheating treatment can be effectively prevented. Known loosening agents for noodles can be used, and examples thereof include gums such as gum arabic, thickeners, emulsifiers such as sucrose fatty acid esters, emulsified fats and oils, and one of these alone or 2 Seeds and above can be used in combination. The form of the loosening agent for noodles may be a solid form such as powder or a liquid form, and these may be blended with the raw material powder, and the liquid used when preparing the noodle dough. May be blended with. Emulsifiers or emulsified fats and oils are particularly preferable as the loosening agent for noodles. The content of the loosening agent for noodles is preferably 0.01 to 2% by mass, more preferably 0.05 to 1% by mass, based on 100% by mass of the raw material flour used for producing pasta noodle strings.

In the cooking process according to the present invention, the cooking method of uncooked pasta noodle strings is not particularly limited, and a normal cooking method of noodle strings can be used without particular limitation. For example, boiling cooking and steaming cooking are exemplified. it can. Steam cooking is preferable from the viewpoint of improving the drying efficiency of the noodle strings in the drying step. After cooking, if necessary, sprinkle water on the cooked noodles obtained by cooking using a shower for the purpose of preventing the noodles from becoming slimy and sticking to each other, and let the cooked noodles swim in water. You may perform water treatment such as.

In the present invention, the noodle loosening agent may be attached to the cooked noodle strings after the cooking step and before the drying step. This also brings about the effect of the above-mentioned noodle loosening agent. As the uncooked pasta noodle wire used in the cooking process, one containing the above-mentioned noodle loosening agent is used, and the noodle loosening agent is attached to the cooked noodle wire after the cooking process and before the drying process. You may. The method of adhering the noodle loosening agent is not particularly limited, and examples thereof include a method of immersing the cooked noodle wire in a liquid containing the noodle loosening agent, a method of spraying or applying a liquid containing the noodle loosening agent, and the like. The amount of the loosening agent for noodles adhered is preferably 0.01 to 2% by mass with respect to 100% by mass of the cooked noodle wire.

In the drying step according to the present invention, the cooked noodle strings are dried to form a dried noodle mass in a state where the tray-shaped mold is filled with the cooked noodle strings. 1 (a) to 1 (c) show molds 10A, 10B, and 10C as embodiments of the mold used in the present invention. FIG. 1D is a view common to the molds 10A, 10B, and 10C, and is a cross-sectional view taken along the depth direction of the mold. In the description of the drawings of the present application, the same or similar reference numerals are given to the same or similar parts as those described above. The drawings are basically schematic, and the ratio of each dimension may differ from the actual one.

The molds 10A, 10B, and 10C all have a bottom wall portion 11 forming a bottom surface 11S on which the cooked noodles to be contained are placed, and a side wall portion 12 erected above the bottom surface 11S. However, it has an upper opening 13 above the bottom wall portion 11. The storage space for the contained object is defined by the bottom wall portion 11 and the side wall portion 12. The side wall portion 12 rises in the vertical direction Z from the bottom surface 11S (bottom wall portion 11). A flange 12F extending in a direction away from the upper opening 13 is provided at the upper end of the side wall portion 12.

In the formwork 10A, as shown in FIG. 1A, the plan view shape of the bottom surface 11S is circular, and the internal space (accommodation space of the object to be contained) of the formwork 10A is cylindrical. As shown in FIG. 1B, the mold 10B has an elliptical shape in a plan view of the bottom surface 11S, and the internal space of the mold 10B has an elliptical pillar shape. As shown in FIG. 1C, the formwork 10C has a quadrangular shape of the bottom surface 11S in a plan view, more specifically a rectangle, and the internal space of the formwork 10C is a quadrangular prism shape, more specifically a rectangular parallelepiped. It has a shape.

The mold used in the drying step according to the present invention is not limited to the one shown in the figure. For example, the side wall portion 12 may stand up with a predetermined inclination with respect to the vertical direction Z. Further, the flange 12F may be omitted. Further, the plan view shape of the bottom surface 11S having a plan view quadrangular shape is not limited to the rectangle as shown in FIG. 1 (c), and may be a square, a parallelogram, or a rhombus. Further, the material of the mold is not particularly limited, and examples thereof include resin, metal, and wood. The bottom wall portion 11 and / or the side wall portion 12 may have air permeability for the purpose of increasing the drying efficiency of the cooked noodle strings, and specifically, for example, the bottom wall portion 11 and / or the side wall portion. 12 may be formed with through holes (vent holes) penetrating them in the thickness direction.

Since the dried noodle mass formed in the drying step according to the present invention is formed by drying and solidifying the cooked noodle strings filled in the tray-shaped mold, the outer shape and dimensions of the dried noodle mass are , Corresponds to the inner shape of the mold and its dimensions. In the drying step according to the present invention, the cooked noodle strings are placed as a tray-shaped mold in order to set the outer shape and the dimensions of the dried noodle mass within a specific range from the viewpoint of improving the convenience of cooking. The plan view shape of the bottom surface 11S is circular, elliptical or quadrangular as shown in FIG. 1, and the area of the bottom surface 11S is 100 to 200 cm ² , preferably 105 to 180 cm ² , more preferably 110 to 160 cm ^2. A depth D (see FIG. 1D) of 1.4 to 5 cm, preferably 1.7 to 4.3 cm, more preferably 2.0 to 3.6 cm is used.

Then, in the drying step according to the present invention, cooked noodle strings having an amount of 70 to 150 g after drying are cooked in a tray-shaped mold having an inner shape and its dimensions set as described above. After filling the finished noodle strings so that they are not parallel to each other, the cooked noodle strings are dried to form a dried noodle mass. FIG. 2 shows a state in which the cooked noodle strings 14 are filled in the mold 10A in a non-parallel state. The cooked noodle wire 14 is filled in the mold 10A so that at least the bottom surface 11S (see FIG. 1) of the mold 10A is not exposed, and typically 70 to 100% of the internal volume of the mold 10A is covered with the noodles. The mold 10A is filled to the extent that the wire 14 occupies. After filling the mold with the cooked noodles, before drying, the entire upper surface of the filled noodles (non-dried noodles) is pressed to change the shape of the whole noodles. You may arrange it. The mass of the cooked noodle string 14 after drying is preferably 75 to 120 g, more preferably 80 to 100 g.

The "non-parallel state" is a "parallel state", that is, "any two noodle strings of the noodle strings filled in the mold extend in the same direction over many parts in the longitudinal direction thereof." It means that the noodles are not in contact with each other while being in contact with each other, and more specifically, 80% or more of the total surface area of the noodle strings filled in the mold is not in contact with each other in the same direction (in other words). This means that the ratio of the portion where the plurality of noodle strings are in contact with each other along the same direction to the total surface area of the noodle strings filled in the mold is less than 20%). When filling the mold with cooked noodles, if the filling work is performed while intentionally aligning the longitudinal directions of multiple cooked noodles, the cooked noodles in the mold will be in a parallel state. Therefore, in order to realize the non-parallel state, it is not necessary to carry out the filling operation while aligning the longitudinal directions of such noodle strings. Typically, an amount of cooked noodles having a mass of 70 to 150 g after drying is put into the mold and loosened several times with a loosening stick or the like so that the cooked noodles are evenly distributed in the mold. In the formwork, cooked noodle strings can be filled in a non-parallel state.

In the drying step according to the present invention, the cooked noodle strings are subjected to drying together with the mold containing the cooked noodle strings. Before drying, the cooked noodle strings have a high water content, are flexible, and can be easily deformed. By filling the mold with an amount such that the weight of the cooked noodles after drying is 70 to 150 g, the mold is used. Noodle lumps having an outer shape corresponding to the inner shape of the noodles are automatically formed, and in the drying step, the noodle lumps of the cooked noodle strings are dried to fix the shape and form dried noodle lumps. How much the cooked noodle strings are dried may be appropriately determined depending on the type of pasta to be produced, and is not particularly limited, but typically, the water content of the dried noodle mass is 5 to 14% by mass. Dry the cooked noodles to the extent that they are.

The method for drying the cooked noodle strings is not particularly limited, and conventionally known methods for drying the noodle strings can be used without particular limitation, and examples thereof include hot air drying, freeze drying, microwave drying, and oil butterfly drying. , One of these can be used alone or in combination of two or more. In the case of oil drying, the entire mold is oiled, so oil drain holes are drilled in the bottom wall and / or peripheral wall of the mold so that oil does not remain in the mold after oiling. May be good. Depending on the drying method, the water inside the noodle string swells when it evaporates, and as a result, many voids are formed inside the noodle string in the dried state. Noodle strings containing a large amount of such voids do not have a sufficient pasta-like texture. Therefore, as a method for drying the cooked noodle strings, those in which the noodle strings are less likely to swell during the drying process are preferable. Specifically, hot air drying and freeze drying are preferable, and hot air drying is particularly preferable from the viewpoint of cost and productivity. preferable.

The dried noodle mass formed through the drying step according to the present invention has a mass of 70 to 150 g, preferably 75 to 120 g, more preferably 80 to 100 g, and has a bottom surface (that is, the bottom surface 11S of the molds 10A, 10B, 11C). The area of the surface facing the surface) is 100 to 200 cm ² , preferably 105 to 180 cm ² , and more preferably 110 to 160 cm ² . Further, when the mold 10A is used in the drying step, the shape of the bottom surface 11S of the mold 10A in a plan view is circular, so that the outer shape of the formed dried noodle mass is cylindrical. Further, when the mold 10B is used in the drying step, the shape of the bottom surface 11S of the mold 10B in a plan view is elliptical, so that the outer shape of the formed dried noodle mass is an elliptical pillar shape. Further, when the mold 10C is used in the drying step, the shape of the bottom surface 11S of the mold 10C in a plan view is a quadrangle (rectangle), so that the outer shape of the formed dried noodle mass is a quadrangular prism shape (rectangular parallelepiped shape). is there.

Further, the dried noodle mass formed through the drying step according to the present invention has a density of preferably 140 to 600 (100 g / cm ³ ), more preferably 180 to 400 (100 g / cm ³ ) per 100 g of mass. More preferably, it is 220 to 350 (100 g / cm ³ ).

Further, the cooked noodle string after the drying step according to the present invention, that is, the cooked noodle string in a dried state (hereinafter, also referred to as “dried noodle string”) constituting the dried noodle mass is in a direction orthogonal to the longitudinal direction thereof. (Hereinafter, also referred to as "width direction"), it has a long shape in one direction in a cross-sectional view, and the maximum transfer length in the cross-sectional view is 3.5 to 6 mm, preferably 3.7 to 5.6 mm. It is characterized in that it is more preferably 4.3 to 5.3 mm, a real thickness of 0.8 to 3 mm, preferably 1.0 to 2.7 mm, and more preferably 1.2 to 2.5 mm. The "substantial thickness" as used herein means an existing portion of the dried noodle string in a direction intersecting (orthogonal) with the maximum delivery length direction in a cross-sectional view along a direction (width direction) orthogonal to the longitudinal direction of the dried noodle string. It is distinguished from the so-called "apparent thickness" which may include the non-existent portion of the dried noodle string. Such dried noodles having a long cross-sectional shape in the width direction in one direction are those having the same cross-sectional shape as "uncooked pasta noodles" to be cooked in the cooking process described above. Obtained by using.

FIG. 3 shows an embodiment of the dried noodle string according to the present invention. The dried noodle wire 15A shown in FIG. 3A has a rectangular cross-sectional shape in the width direction, and the dried noodle wire 15B shown in FIG. 3B has an elliptical cross-sectional shape, both of which are so-called flat noodles. .. The cross-sectional shape of the dried noodle string according to the present invention in the width direction is not limited to a rectangle or an ellipse as shown in FIG. 3, assuming that it is long in one direction, and is, for example, V-shaped or U-shaped. The shape may have a bent portion or a curved portion as described above. In FIG. 3, reference numeral L is the maximum length of the dried noodles in the cross-sectional view along the width direction of the dried noodles, reference numeral T is the actual thickness of the dried noodles in the same cross-sectional view, and reference numeral X is the longitudinal direction of the dried noodles. , Reference numeral Y is the width direction of the dried noodle strings. When the cross-sectional shape of the dried noodle string in the width direction is rectangular or elliptical as shown in FIG. 3, the maximum cross-sectional length L is the length of the long axis of the cross-sectional shape, and the actual thickness T is the length of the short axis of the cross-sectional shape. Corresponds to. The maximum delivery length L and the actual thickness T are preferably constant over the entire length of the dried noodle strings 15A and 15B in the longitudinal direction, respectively, but are partially different on the premise that they are within the above-mentioned preferable ranges. You may be.

The dried noodle loaf formed through the drying step according to the present invention can be used as it is as cooked pasta, which is the production object of the present invention. When eating the dried noodle loaf (cooked pasta), the dried noodle loaf may be heated in the presence of moisture. Since the dried noodle loaf is heated once at the time of its production, the heating of the dried noodle loaf to make it edible is called "reheating". The method for reheating the dried noodle mass is not particularly limited. For example, 1) a method of immersing the dried noodle mass in boiling water and heating it for about 3 to 7 minutes with occasional stirring, and 2) mixing the dried noodle mass with water or hot water. Examples thereof include a method of mixing and heating the mixture in a microwave oven, and 3) a method of putting dried noodle lumps in a container, pouring boiling water, and heating while stirring occasionally for about 4 to 9 minutes. In the method 2) above, it is preferable that the heating time when the noodles are mixed with the dried noodle loaf is about 4 to 8 minutes and the heating time when the noodles are mixed with hot water is about 2 to 6 minutes.

The cooked pasta of the dried noodle mass produced by the present invention has excellent storage stability because it is dried, and as described above, it has a specific outer shape and has a relatively small outer diameter and is compact. Therefore, the energy required for reheating to make the edible state is relatively small, and the edible state can be easily made by heating with a small amount of water and a short time, which is economical. In addition, if the density of the dried noodle lumps is too low, the dried noodle lumps are likely to be damaged during handling such as in the distribution process, and are easily overheated during reheating, resulting in a decrease in texture and noodle strings. If the density of the dried noodle lumps is too high, the energy required for reheating to make the noodles edible becomes large, and in any case, the convenience of cooking and the texture When the density of the dried noodle mass is in the above-mentioned preferable range, such inconvenience can be effectively prevented.

Further, as described above, the cooked pasta of the dried noodle mass produced by the present invention has a shape in which the dried noodle strings constituting the cooked pasta are long in one direction in a cross-sectional view along the width direction thereof, typically flat noodles. Since it has a shape and the maximum delivery length and the actual thickness in the cross-sectional view are within the above-mentioned specific ranges, usually at least several days or more have passed since the first cooking (cooking step according to the present invention). Despite the fact that it is, it is rich in texture and delicious like pasta, which is comparable to that immediately after cooking. In particular, if this "long shape in one direction" is rectangular or oval as shown in FIG. 3, uniform quality can be maintained over the entire noodle line, and when eaten, the entire noodle line has a smooth texture. It can be a cooked pasta that is sticky and has a very good texture.

Further, in the so-called flat noodle-shaped noodle strings, there is a concern that a plurality of noodle strings adhere to each other to form a bundle-like mass in an edible state, but the dried noodle mass produced by the present invention has been cooked. In pasta, as described above, cooked noodles (dried noodles) having a long shape in one direction, such as flat noodles, are gathered in a non-parallel state, so that such concern is dispelled.

Hereinafter, the present invention will be further described with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 6 and Comparative Examples 1 to 2]
To 100 parts by mass of the raw material flour obtained by appropriately mixing and stirring the raw materials shown in Table 1 below, 34 parts by mass of water as kneading water was added and kneaded with a mixer for 6 minutes to obtain noodle dough. Was rolled according to a conventional method into a noodle band having a thickness of 1.5 mm, and the noodle band was cut into a width of 4.5 mm and a length of 25 cm with a cutting blade to produce fresh pasta noodle strings. This fresh pasta noodle string was steamed and cooked to produce a cooked noodle string (cooking process). Next, in the tray-shaped mold, the cooked noodles have an amount of 100 g after drying, and the cooked noodles occupy 80% or more of the internal volume of the mold, and the cooked noodles are separated from each other. After filling in a non-parallel state (that is, filling so that 80% or more of the total surface area of the noodle strings filled in the mold is not in contact with each other along the same direction), the mold is filled. By drying the whole frame, cooked pasta consisting of dried noodle lumps was obtained (drying step). The cooked noodles are dried by blowing hot air at 80 to 110 ° C. on the cooked noodles in the mold, and the degree of drying is the moisture content of the dried noodles constituting the dried noodle mass. Was set to about 10% by mass.

[Test example]
The cooked pasta (dried noodle loaf) of each Example and Comparative Example was reheated to make it edible. Specifically, prepare a pot that is one size larger than the dried noodle mass, put it in a pot in which water with a volume ratio of 200% of the dried noodle mass is boiled, and leave the dried noodle mass completely submerged in water for 5 minutes. It was heated. The noodle strings heated in this way were taken out of the pan, and the degree of adhesion between the noodle strings was evaluated by 10 specialized panelists according to the following evaluation criteria. In addition, 10 specialized panelists ate the reheated noodle strings, and the texture was evaluated according to the following evaluation criteria. These results are shown in Table 1 below as the average score of 10 people.

<Evaluation criteria for the degree of adhesion between noodle strings>
5 points: There is no adhesion between the noodle strings, and there is no stickiness on the surface of the noodle strings, which is extremely good.
4 points: Good because there is no adhesion between noodle strings.
3 points: Adhesion between noodle strings is observed in less than 10% of the total number of noodle strings, but the bundles of the plurality of noodle strings adhered to each other can be easily separated by loosening them with chopsticks.
2 points: Adhesion between noodle strings was observed in 10% or more and 80% or less of the total number of noodle strings, which was defective.
1 point: Adhesion between noodle strings is recognized in more than 80% of the total number of noodle strings, or it is difficult to separate multiple noodle strings that are adhered to each other, which is extremely poor.
<Evaluation criteria for texture>
5 points: Smooth mouthfeel, stickiness, and extremely good.
4 points: Smooth mouthfeel and slightly sticky, good.
3 points: Smooth mouthfeel and stickiness are somewhat unsatisfactory, and there is some uneven heating.
2 points: Smooth mouthfeel and stickiness are unsatisfactory, and there is uneven heating, which is defective.
1 point: Smooth mouthfeel and stickiness lacking in satisfaction, powdery and unpleasant taste, extremely poor.

[Comparative Example 3]
Uncooked pasta made of dried noodle loaf was obtained in the same manner as in Example 3 except that the fresh pasta noodle strings were directly subjected to the drying step without being steamed. The pasta (dried noodle loaf) of Comparative Example 3 was heated in the same manner as in the above [Test Example] to evaluate the degree of adhesion and texture between the noodle strings. However, the heating time was 12 minutes. The evaluation results are shown in Table 2 below.

[Comparative Example 4]
When filling the mold with the cooked noodles obtained in the cooking process, the cooked noodles are not parallel but parallel, that is, about 30 of the total surface area of the noodles. % Are in contact with each other along the same direction of noodles (in other words, a plurality of noodles are in contact with each other along the same direction with respect to the total surface area of the noodles filled in the mold. The mold was filled with cooked noodles (so that the portion occupied about 30%). Specifically, lift a plurality of cooked noodle strings so that their longitudinal directions are substantially aligned with each other in the vertical direction and their upper ends in the vertical direction are aligned, and then slowly enter the mold from the lower end side in the vertical direction. I put it in. By repeating this feeding operation, the cooked noodle strings were filled in the mold so as to be in a parallel state. Except for the above points, cooked pasta made of dried noodle loaf was obtained in the same manner as in Example 3. The cooked pasta (dried noodle loaf) of Comparative Example 4 was reheated in the same manner as in the above [Test Example] to evaluate the degree of adhesion and texture between the noodle strings. The evaluation results are shown in Table 2 below.

[Examples 7 to 12]
Cooked pasta made of dried noodle loaf was obtained in the same manner as in Example 5 except that a predetermined amount of emulsified oil and fat was added to the raw material powder as a loosening agent for noodles. The cooked pasta (dried noodle loaf) of Comparative Examples 7 to 12 was reheated in the same manner as in the above [Test Example] to evaluate the degree of adhesion and texture between the noodle strings. The evaluation results are shown in Table 3 below.

10A, 10B, 10C Formwork 11 Bottom wall 11S Bottom surface 12 Side wall 12F Flange 13 Top opening 14 Cooked noodles 15A, 15B Dry cooked noodles (dried noodles)

Claims (5)

A method for producing cooked pasta, which comprises a cooking step of heating uncooked pasta noodles to obtain cooked noodles and a drying step of drying the cooked noodles.
In the drying step, the tray-shaped mold is filled with the cooked noodles having a mass of 70 to 150 g after drying so that the cooked noodles are in a non-parallel state, and then the noodles are filled. Dry the cooked noodle strings to form a dry noodle mass,
The formwork has a bottom wall portion forming a bottom surface on which the cooked noodle strings are placed, and a side wall portion erected above the bottom surface, and the plan view shape of the bottom surface is circular or elliptical. Or it is a quadrangle, the area of the bottom surface is 100 to 200 cm ² , and the depth is 1.4 to 5 cm.
The cooked noodle string after the drying step has a long shape in one direction in a cross-sectional view along a direction orthogonal to the longitudinal direction thereof, and has a maximum delivery length of 3.5 to 6 mm in the cross-sectional view, which is substantially the same. A method for producing cooked pasta having a thickness of 0.8 to 3 mm. The method for producing cooked pasta according to claim 1, wherein the density of the dried noodle loaf is 140 to 600 (100 g / cm ³ ). The method for producing cooked pasta according to claim 1 or 2, wherein the cross-sectional view shape along the direction orthogonal to the longitudinal direction of the cooked noodle string after the drying step is rectangular or elliptical. The method for producing cooked pasta according to any one of claims 1 to 3, wherein the uncooked pasta noodle wire contains a loosening agent for noodles. The method for producing cooked pasta according to any one of claims 1 to 4, wherein a loosening agent for noodles is attached to the cooked noodle wire after the cooking step and before the drying step.

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