JP2023121660A - Method for producing granular pasta - Google Patents

Abstract

To provide granular pasta that is easy to eat together with staple food such as rice and barley, and allows easy control of nutrition balance.SOLUTION: A method for producing granular pasta includes subjecting dough, prepared from raw material powder comprising 70-95 mass% of bran and 5-30 mass% of at least one selected from wheat protein and pregelatinized starch, to extrusion-molding for turning it into a granular shape. The extrusion-molding is preferably conducted at a product temperature of 65°C or lower. The resultant granular pasta is particularly suitable for cooking with rice.SELECTED DRAWING: None

Description

The present invention relates to a method for producing granular pasta containing bran.

Pasta, typified by spaghetti and macaroni, has a firmer structure than other noodles, and is a very popular food that can be enjoyed with a smooth texture and a firm texture. Pasta is typically produced by extruding a dough prepared using raw material flour mainly composed of wheat flour into a predetermined shape under normal pressure or under reduced pressure. This extruded pasta is called fresh pasta, and the dried fresh pasta is called dried pasta. Dried pasta has excellent storage stability compared to fresh pasta, and most of the pastas that are generally distributed are dried pasta.

Since pasta is manufactured by extrusion molding, various types of pasta can be manufactured by changing the shape of the extrusion outlet and the length to be cut after being extruded. Round noodle shapes, flat noodle shapes, and macaroni straw shapes are well-known, but in addition, various other shapes such as shell shapes, ribbon shapes, wheel shapes, and grain shapes are known. Among these, those in a granular form are used as an ingredient in soups, risottos and paellas.

On the other hand, when eating grains such as rice or barley, the threshed grains are boiled or steamed and cooked, and eaten as they are or mixed with other foods. These cereal foods are eaten as a staple food in many regions, but since most of the cereal grains are composed of starch, there are many nutritional problems. Therefore, it is necessary to separately prepare the deficient nutrients as a side dish or a side dish in consideration of nutritional balance.

Bran is the outer skin of grains, which is usually removed when eating grains, but because it contains a lot of dietary fiber, it is an ingredient that is attracting attention as a material for carbohydrate-restricted foods and diet foods. is. Patent Document 1 describes a edible material for restricted carbohydrate intake containing, as essential ingredients, low methoxyl pectin having a methoxyl group content of less than 7% by weight, barley hull powder, and gluten as a diabetic food or diet food. there is However, bran is hard and has a peculiar harshness and odor called bran smell, and there are problems with texture and flavor.

JP 2010-57394 A

An object of the present invention is to provide a granular pasta that can be easily eaten with a staple food such as rice or barley, and whose nutritional balance can be easily adjusted.

In the present invention, a dough prepared from raw material flour containing 70 to 95% by mass of bran and 5 to 30% by mass of one or more selected from wheat protein and pregelatinized starch is extruded into granules. A method for producing granular pasta, comprising:

According to the present invention, it is possible to provide granular pasta that can be easily eaten with staple foods such as rice and barley, and whose nutritional balance can be easily adjusted.

The method for producing granular pasta of the present invention has a step of extruding dough prepared from raw material flour into granules. The "raw material flour" as used in the present invention refers to flour that is powdery under normal temperature and pressure among the dough raw materials used for preparing the dough. Even if there is, it is not included in "raw material powder".

The raw material powder used in the present invention contains wheat bran as a main component. Any bran can be used as long as it is obtained by pulverizing the outer skin of edible grains. Specifically, wheat bran, barley bran, rice bran and the like can be exemplified, and one of these can be used alone or two or more of them can be used in combination. Among these, wheat bran is preferable because it contains a large amount of arabinoxylan and resorcinols, which are nutritional functional ingredients. The bran content in the raw material powder is 70 to 95% by mass, preferably 73 to 92% by mass, more preferably 76 to 90% by mass, relative to the total mass of the raw material flour. If the content is less than 70% by mass, the pasta may become hard and may have a grainy texture.

The raw material flour used in the present invention contains, in addition to wheat bran, one or more selected from wheat protein and pregelatinized starch. Any of glutenin, gliadin, and gluten, which are proteins contained in wheat, can be used as the wheat protein, and among these, gluten is preferred. As the pregelatinized starch, edible starch may be pregelatinized, and specific examples thereof include pregelatinized wheat starch, pregelatinized tapioca starch, pregelatinized potato starch, and the like. In the present invention, one type of these wheat proteins and pregelatinized starches can be used alone or two or more types can be used in combination. In addition, as shown in Comparative Examples below, when non-gelatinized starch such as wheat flour or wheat starch is used instead of one or more selected from wheat protein and pregelatinized starch, the resulting pasta is , Although the flavor is improved, the texture is poor because the shape retention is reduced and the melting after boiling increases.

The content of one or more selected from wheat protein and pregelatinized starch in the raw material flour is 5 to 30% by mass, preferably 8 to 27% by mass, more preferably 10% by mass, based on the total mass of the raw material flour. ~24% by mass. If it is less than 5% by mass, the wheat bran will have a harsh odor and strong dry roughness, and if it exceeds 30% by mass, the pasta will be hard and rough with a grainy feel.

The raw material flour used in the present invention may contain other cereal flours that can be used as raw material flour for the production of ordinary pasta, in addition to the bran, wheat protein and pregelatinized starch described above. Other cereal flours include, for example, cereal flour such as wheat flour; starch (unprocessed starch) such as tapioca starch and potato starch; Examples include modified starch that has been subjected to one or more chemical treatments, and one of these can be used alone or two or more of them can be used in combination. The content of other cereal flours in the raw material flour is preferably 5% by mass or less, more preferably 3% by mass or less, and even more preferably 2% by mass or less, relative to the total mass of the raw material flour. Most preferably, no other cereal flours are used.

In the present invention, the dough may be prepared according to a conventional method. Typically, the dough is prepared by adding kneading water to the raw material flour and kneading the mixture. As the kneading water, any water that is commonly used in the production of noodles can be used without particular limitation, and examples thereof include clear water, acidic water, alkaline water and brine. The amount of kneading water to be added may be the amount normally used in the production of pasta, and is generally 20 to 40 parts by mass per 100 parts by mass of the raw material flour.

When preparing the dough, in addition to the raw material flour and kneading water, other ingredients such as sugars, thickeners, proteins (other than wheat proteins), emulsifiers, oils and fats, and seasonings may be added. . The amount of other ingredients to be added may be, for example, the amount normally employed in the production of pasta. The range of 10 mass parts or less in total is desirable, and it is more preferable not to use other components.

In the extrusion molding of the present invention, the dough prepared from the above raw material flour is extruded through the pores under a predetermined pressure, and the extruded portions are sequentially cut to obtain granular pasta. The dough can be extruded according to a conventional method using a molding machine (pasta maker) commonly used for the production of this type of pasta. A molding machine typically includes a cylinder, a screw disposed movably along the axial direction of the cylinder in the cylinder, and a die (extrusion die) disposed at one end of the cylinder in the axial direction. Prepare. In the molding machine having such a configuration, when the dough is supplied into the cylinder while the screw is rotated around its axis, the dough is subjected to high pressure between the inner wall of the cylinder and the screw. While being compressed, it advances in the cylinder toward the die as the screw rotates and is continuously extruded through the die hole. Raw granular pasta is obtained by cutting the material extruded from the die hole into predetermined lengths with a cutter at the exit.

The present invention is also characterized in that the shape of the extruded pasta is granular. In the present invention, "granular" preferably has a maximum span length of 10 mm or less and a ratio of the maximum span length to the minimum span length (aspect ratio, maximum span length/minimum span length) of 4 or less. refers to the shape. From the viewpoint of texture and ease of production, the maximum span length is preferably 3 mm or more, and the aspect ratio is preferably 1.2 or more. For example, it can be in the shape of known granular pasta such as rice grains such as melone and semeticoria, star shapes such as sterine, and heart shapes such as qualetti. Among these, when it is in the form of rice grains, it is preferable because it does not give a foreign body feeling when eaten together with the grains, and can provide a good texture. The rice grain shape preferably means that the maximum span length is 4 to 8 mm and the aspect ratio is 1.8 to 3.5. The shape, maximum span length and minimum span length of the pasta can be adjusted by appropriately selecting an extrusion die such as a die in a molding machine and adjusting the cutting speed of the cutter as appropriate. In the case of drying, which will be described later, it is desirable that the granular pasta after drying satisfies the above maximum span length and aspect ratio.

In the extrusion molding in the present invention, it is preferable to extrude the dough under a vacuum of -80 kPa to -101.3 kPa in the apparatus and a pressure (extrusion pressure) of 60 to 160 kgf/cm ² . The degree of pressure reduction can be adjusted by adjusting the amount of gas in the molding machine using a degassing means such as a pump. Also, the degree of pressure reduction and the extrusion pressure can be measured by a pressure gauge attached to the molding machine.

In the extrusion step, the product temperature is preferably low, specifically 65°C or less, more preferably 30 to 60°C. This is because when the product temperature is high, the pasta may expand excessively after molding, and may have a rough texture.

In the production method of the present invention, raw granular pasta obtained by extrusion may be dried. By drying, it becomes possible to store for a long period of time like general dry pasta. As a method for drying the pasta, a drying method that is commonly employed in the production of this type of dried pasta can be appropriately employed. Although the dried granular pasta shrinks compared to the raw granular pasta before drying, the degree of shrinkage is very slight. If the aspect ratio is satisfied, it can be considered that the dried granular pasta generally also satisfies the above-described maximum span length and aspect ratio.

The granular pasta produced by the production method of the present invention may be cooked alone as it is, or may be cooked together with other ingredients. Examples of the cooking method include a method of cooking rice with grains such as rice or wheat, a method of cooking with soup or sauce to make risotto, and the like. The granular pasta of the present invention contains abundant dietary fiber and nutritional functional ingredients derived from wheat bran, which is the raw material flour, and can be added to various foods to increase the dietary fiber content of the foods and improve the nutritional balance. be able to.

In particular, when the granular pasta of the present invention is cooked together with rice, that is, when part of the rice is replaced with the granular pasta of the present invention during normal rice cooking, the dietary fiber content of the resulting cooked rice increases and the nutritional balance improves. You can easily get better results. The method of cooking rice at that time may follow a normal method of cooking rice, and for example, the rice can be cooked using a general electric rice cooker. Regardless of whether the granular pasta is raw or dried, the amount of water when cooking rice is determined by considering the granular pasta as rice in the present invention, and the amount of water that matches the total amount (total number) of the granular pasta and rice. should be added. The mixing ratio of the granular pasta and rice in the present invention may be any ratio depending on the desired effect level and taste. ) in the range of 1:1 to 1:5.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 7 and Comparative Examples 1 to 6]
Wheat bran and wheat gluten or pregelatinized wheat starch are mixed in the amounts shown in Tables 1 and 2 below to obtain raw material flour, and 100 parts by weight of each raw material flour is mixed with 28 parts by weight of water, and kneaded to form a dough. did. Next, this dough is extruded to a height of 6 mm and a width of 3 mm using a forming machine (pasta making machine) equipped with a die with rice grain-shaped extrusion holes, and cut into pieces of 3 mm in length to obtain rice grain-shaped raw materials. made pasta. At the time of extrusion, the product temperature was maintained at 55°C by using a cold jacket for the pasta making machine. Next, this raw granular pasta was dried by a conventional method to produce dry granular pasta.

[Test Example 1]
The dry granular pasta of each example and comparative example was mixed with uncooked rice (Koshihikari) at a mass ratio of 50:50. The total amount of these 3 was added, and rice was cooked in a normal rice cooking course using an electric rice cooker. This cooked rice was eaten by 10 expert panelists, and the texture and flavor at that time were evaluated according to the following evaluation criteria. The results are shown in Tables 1 and 2 below as an average value of evaluation scores of 10 persons.

(Evaluation criteria for texture)
5 points: Extremely good with strong feeling of slippery touch.
4 points: Good with a slippery feel.
3 points: Slightly rough feeling, but slippery feel is also felt, which is normal.
2 points: Feeling rough, poor.
1 point: Strong feeling of roughness, extremely unsatisfactory.
(Evaluation criteria for flavor)
5 points: Extremely good with no acridity or odor of wheat bran.
4 points: Satisfactory with no acridity or odor of wheat bran.
3 points: Slight bran acridity and odor, but at an acceptable level, normal.
2 points: The wheat bran has harshness and odor, and is unsatisfactory.
1 point: Smell of wheat bran and strong odor are felt, and it is extremely unsatisfactory.

[Examples 15 to 20]
Dry granular pasta was produced in the same manner as in Example 3, except that the temperature of the thermal jacket during extrusion was changed so that the product temperature was as shown in Table 3. This was cooked in the same manner as in Test Example 1 and evaluated. Table 3 shows the results.

[Test Examples 2 to 9 and Reference Example]
The dry granular pasta obtained in Example 4 was cooked and evaluated in the same manner as in Test Example 1, except that the mass ratio of the dry granular pasta and raw rice was changed as shown in Table 4. Table 4 shows the results.

Claims (4)

Extruding a dough prepared from raw material flour containing 70 to 95% by mass of bran and 5 to 30% by mass of one or more selected from wheat protein and pregelatinized starch into granules, A method for producing granular pasta. The manufacturing method according to claim 1, wherein the extrusion molding is performed at a product temperature of 65°C or less. 3. The production method according to claim 1 or 2, wherein the grains are rice grains. A cooking method comprising cooking the granular pasta produced by the production method according to any one of claims 1 to 3 together with rice.