JP2969041B2 - Manufacturing method of instant pasta and instant soup pasta - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant pasta and a method for producing an instant soup pasta which can be restored to a eating state simply by pouring hot water.

[0002]

2. Description of the Related Art Various methods have been developed to provide pasta such as macaroni as instant pasta. For example, Japanese Patent Publication No. 56-39616 discloses that after adding carbonate or egg white to flour, aging and semi-kneading,
Add an organic acid such as succinic acid and knead well.
A method of producing instant macaroni by boiling in a 4% saline solution, surface-treating with an aqueous alcohol solution containing glucose, and then freeze-drying is disclosed. Tokiko 57
No. -16622 discloses that in freeze-drying boiled noodles such as macaroni, the product temperature is passed within 30 minutes while reaching a temperature of 4 to 0 ° C., and from −30 ° C. to −40 ° C. in 3 to 4 hours. A method for producing instant noodles is disclosed. JP-A-3-19679 discloses a material obtained by uniformly wetting an aqueous solution containing a polysaccharide-based binder and a water-retaining agent comprising a highly hygroscopic saccharide on a dry material such as ramen. There is disclosed a method of solidifying ready-to-eat foods by bringing them into close contact with each other so that no voids are formed between them and freezing them. However, the instant pasta obtained by these methods has a problem that it takes about 4 minutes to return the hot water.

On the other hand, Japanese Utility Model Laid-Open Publication No. 50-46782 discloses that dried noodles dried in a shape to form a cavity or noodles solidified by oil-fed dehydration and drying, and tools contained in the cavity. Instant foods such as instant noodles are disclosed. Japanese Patent Publication No. 2-51583 discloses a freeze-drying method for noodles, in which a state in which pre-gelatinized noodles and cooked ingredients coexist is freeze-dried simultaneously. In these instant foods, since the noodles are not freeze-dried in the state of being present in the liquid soup, there is a problem that the noodles easily adhere to each other and the noodles have poor resilience and looseness when hot water is poured.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for manufacturing instant pasta which can replenish hot water in a shorter time than conventional instant pasta. Another object of the present invention is to provide a method for producing an instant soup pasta and an instant soup pasta in which the restorability and looseness of the noodles are excellent when hot water is poured.

[0005]

According to the present invention, the step of boiling fresh or dried pasta is carried out under specific conditions in which starch is not completely gelatinized, and then the water content of the boiled pasta is reduced to 3 to 15%.
After increasing the weight%, freeze-drying can produce an instant pasta that can be reheated in a shorter time than conventional instant pasta, and a concentrated soup is added to the pasta before freeze-drying, which is frozen, and then vacuumed. It was made based on the finding that instant soup pasta with good restorability and unraveling of noodles when hot water is poured when dried can be produced.

That is, according to the present invention, raw pasta or dried pasta is boiled to have a degree of gelatinization of 65 to 92% and a water content of 5%.
After adjusting the water content of the pasta to 3 to 15 wt%,
The present invention provides a method for producing instant pasta, comprising increasing the amount by weight to 65 to 75% by weight, and then freeze-drying the water content to 5% by weight or less. The present invention also provides
Raw pasta or dried pasta is boiled and the degree of pregelatinization is 65-92.
% And water content of 50-70% by weight, then increase the water content of pasta by 3-15% by weight to 65-75% by weight.
The present invention provides a method for producing an instant soup pasta, characterized in that the soup pasta is filled in a container, the concentrated soup is put in the container, then the container is frozen, and is vacuum-dried after or without being taken out of the container. According to the present invention, further, the dried soup product is interposed between the pastas having a degree of pregelatinization of 65 to 92% and the water content of 5% by weight or less, and the pasta is integrally molded by the dried soup product. Provide instant soup pasta characterized by having

The pasta to be used in the present invention is not particularly limited. For example, macaroni, spaghetti,
Conchiglie, screw, twist, fettuccine,
Penne, cappellini, noodles, elbows and the like. These materials use durum wheat semolina, but generally use gluten-rich flour.
Flour is commonly called strong flour, and is preferably durum wheat semolina or gluten-rich. Further, it is preferable that the raw pasta or the dried pasta used in the present invention has a thickness of 0.5 to 1.5 mm, preferably 0.6 to 1.2 mm. If the thickness is thinner than the above range,
If the texture of pasta is not obtained and it is thick,
It takes time to return instant pasta to hot water, which is not preferable.

[0008] In the present invention, first, raw pasta or dried pasta is prepared with a degree of gelatinization of 65 to 92% and a water content of 50 to 70%.
Boil in hot water until the weight% is reached. In order to achieve the degree of pregelatinization and the water content, it is necessary to appropriately adjust the boiling conditions depending on the thickness of the pasta and the difference in the raw materials used, but it is usually 97 to 100%.
It is preferable to boil for 3 to 10 minutes using 102 ° C. hot water. What is important here is that the mixture is not boiled too much so that it does not become 100% alpha. The preferred ranges of the degree of pregelatinization and the water content are 75 to 88% and 60 to 68%, respectively. The hot water used in the boiling step may be an aqueous solution containing about 0.5 to 2% of an inorganic salt such as table salt or an organic salt such as sodium citrate. This makes it possible to further reduce the hot water reconstitution time of the instant pasta. In the present invention, the degree of pregelatinization is a value based on the β-amylase-pullulanase method.

In the present invention, the boiled pasta having the above-mentioned degree of pregelatinization and water content is prepared by reducing the water content of the pasta to 3 to 1%.
Increase by 5% by weight to 65-75% by weight. The method for increasing the water content of the boiled pasta is not particularly limited, and examples thereof include a water soaking treatment and a water spraying treatment. Here, when performing the water immersion treatment, the immersion time is preferably 1 to 15 minutes, and the temperature of the water is 10 to 20 minutes.
C, preferably 10 to 15C. The water soaking treatment can be performed using natural water to which nothing has been added, but in order to shorten the hot water refill time of instant pasta, an inorganic salt such as salt or an organic salt such as sodium citrate is used. Can be carried out using an aqueous solution containing about 0.5 to 2%. In addition, a seasoning liquid may be used to season the pasta.

The immersion time in the water immersion treatment step is preferably 2 to 12 minutes, and the increase in water content is preferably 4 to 7%. If the immersion time is too long, the water-soluble components of the pasta are too much dissolved and the texture of the pasta is reduced. On the other hand, if the immersion time is too short, sufficient water absorption is not possible, and the restoration time of the instant pasta becomes long. In the present invention, it is then freeze-dried to reduce the water content to 5% or less, preferably 3% or less, more preferably 0.5 to 3%.
The instant pasta thus produced can be reconstituted in a few minutes, which is shorter than conventional products.

In the present invention, in the case of producing instant soup pasta, the pasta having been subjected to the water soaking treatment is filled in a container, a concentrated soup is put in the container, frozen, taken out of the container or taken out. Vacuum drying without.
Specifically, pasta for one serving or multiple servings is placed in a polyethylene (PE) tray-like container, and concentrated soup is placed therein. After the concentrated soup spreads between the pastas, the frozen soup is frozen. Here, examples of the concentrated soup include consommé soup, vegetable soup, bonito flavored soup, and pork bone soup. An instant soup pasta in which the pasta is solidified by soup by vacuum drying without taking or taking out the frozen product from the container, that is, an instant soup pasta having a degree of pregelatinization of 65 to 92% and a water content of 5% by weight or less. An instant soup pasta is obtained in which a dried soup product is interposed between the pastas of the pasta and the pasta is integrally molded as a whole with the dried soup product.

When producing instant soup pasta, the ratio of pasta to concentrated soup can be arbitrary,
100-400 concentrated soup per 100 parts by weight of pasta
It is good to use parts by weight. In addition, cooked ingredients such as green onions, carrots, onions, broccoli, cauliflower, spinach, mushrooms, ham, and bacon can be added to the concentrated soup. In the present invention, the instant pasta or instant soup pasta manufactured by the above method can be stored in a packaging container or a packaging bag and then sealed to form a product. At this time, as a material of the packaging container or the packaging bag, a material formed of a material that does not transmit oxygen or moisture, such as an aluminum laminate packaging material, is preferable.

[0013]

According to the present invention, there is provided an instant pasta which allows hot water to be returned in a short period of time such as a few minutes. Further, according to the present invention, there is provided an instant soup pasta which can be eaten immediately by merely pouring hot water and has good restorability and looseness of noodles when hot water is poured. Next, the present invention will be described with reference to examples.

[0014]

【Example】

Example 1 A dried macaroni having a thickness of 0.75 mm was boiled in boiling water containing 1% of salt, then the macaroni was taken out with a colander, and immediately immersed in cold water (15 ° C.) containing 1% of salt. Take out the macaroni at 40g and fill into PE containers, freeze at -40 ° C, 0.04 ~ 0.6 torr, 30 ° C
And vacuum dried. Boiling time, water content after boiling and α
The instant macaroni was produced by varying the degree of conversion, the time of water immersion, the water content after water immersion, and the water content after vacuum drying as shown in Table 1.

[0015]

[Table 1] Table-1  No. Boiling time Moisture after boiling α degree Immersion time Moisture after immersion Moisture after FD (Min) (%) (%) (min) (%) (%) 1 (Comparative Example) 3 58 63 10 61 1.3 2 (Invention) 6 67 84 10 71 1.5 3 (Comparative Example) 10 72 97 10 73 1.24 (Comparative Example) 6 67 84 0 --1.4

Instant pasta 1-4 obtained in this way
Was put into a container, and 150 cc of boiling water was allowed to stand for 3 minutes, and then eaten to evaluate the texture. The results were as follows. No1 It has a hard texture. No2 Good texture. No3 The surface of macaroni is strong and has a core. No4 Macaroni itself is hard and has a core.

Example 2 Instead of macaroni, Dicech No. 10 with a thickness of 1.2 mm
An instant pasta was produced in the same manner as in Example 1 except that (Federini) was used and the conditions shown in Table 2 were employed, and the texture was evaluated in the same manner as in Example 1.

[0018]

[Table 2] Table-2  No. Boiling time Moisture after boiling α degree Immersion time Moisture after immersion Moisture after FD (Min) (%) (%) (min) (%) (%) 5 (Comparative Example) 3 55 57 10 58 0.86 (Invention) 6 63 75 10 68 1.07 (Comparative Example) 10 70 90 10 72 0.98 (Comparative Example) 6 63 750-0 0.8

No5 Hard texture. No6 Good texture. No7 It has strong elasticity and has a core. No8 The whole is hard and has a core.

Example 3 An instant pasta was produced and manufactured in the same manner as in Example 1 except that a 1.2 mm thick vitonitary ate reedi was used instead of macaroni and the conditions shown in Table 3 were employed. The texture was evaluated in the same manner as in Example 1.

[0021]

[Table 3] Table-3  No. Boiling time Moisture after boiling α degree Immersion time Moisture after immersion Moisture after FD (Min) (%) (%) (min) (%) (%) 9 (Comparative Example) 3 50 44 10 56 0.9 10 (Comparative Example) 6 60 72 10 64 0.9 11 (Invention) 10 67 84 10 71 1.012 (Comparative Example) 10 67 84 0 --- 0.9

No9 Hard texture. No10 It is slightly harder. No11 Good texture. No12 The whole is hard and has a core.

Example 4 Using 0.9 mm thick dried dicoch No. 9 (Cappellini), it was boiled in boiling water containing 1% of sodium chloride for 4 minutes to obtain a degree of pregelatinization and a water content of 80% and 67%, respectively. After that, it was taken out in a colander, and immediately, cold water containing salt (1%) (15 ° C.)
To give a water content of 72%, then taken out in a colander and filled 40 g each into PE containers. An appropriate amount of boiled carrot pieces, broccoli pieces and bacon was placed on top of this, and 40 g of a concentrated soup having the following composition was filled. Thereafter, the whole container was frozen at −40 ° C., then taken out of the container, and vacuum-dried at 0.04 to 0.6 Torr at 30 ° C. for about 20 hours to obtain an instant soup pasta. The instant soup pasta thus obtained was placed in a container, and left standing for 3 minutes with 150 cc of boiling water, and then eaten to evaluate the texture. As a result, the pasta was sufficiently rehydrated, had appropriate elasticity and texture, and the soup was rich in aroma.

Concentrated soup composition Chicken consomme 30 parts by weight Potato starch 15 parts by weight Basil 0.1 parts by weight Kosho 0.2 parts by weight Mirin 40 parts by weight Salad oil 10 parts by weight Grated garlic 3 parts by weight Chopped onion 13 parts by weight Water 600 parts by weight These were heated and mixed until thickened.

Claims (6)

(57) [Claims] 1. The raw or dried pasta is boiled to a degree of gelatinization of 65 to 92% and a water content of 50 to 70% by weight, and then the water content of the pasta is increased by 3 to 15% by weight.
A method for producing instant pasta, comprising adjusting the water content to 5 to 75% by weight and then freeze-drying the water content to 5% by weight or less. 2. Raw pasta or dried pasta is boiled to a degree of gelatinization of 65 to 92% and a water content of 50 to 70% by weight, and then the water content of the pasta is increased by 3 to 15% by weight.
Preparation of an instant soup pasta, which is adjusted to 5 to 75% by weight, and then filled in a container, put the concentrated soup therein, frozen, and dried in a vacuum with or without taking out from the container. Method. 3. The freeze-dried pasta having a water content of 0.5 to 0.5.
3. The method according to claim 1, wherein the amount is 3% by weight. 4. Increasing the water content of boiled pasta with water
3. The method according to claim 1, wherein the immersion is performed by soaking for ~ 15 minutes.
The manufacturing method as described. 5. The method according to claim 4, wherein the water for immersing the boiled pasta contains an inorganic salt and / or an organic salt. 6. A degree of pregelatinization of 65 to 92% and a water content of 5
An instant soup pasta, wherein a dried soup product is interposed between each pasta having a weight percentage of less than or equal to one another, and the pasta is integrally formed as a whole with the dried soup product.