JP3504415B2 - Method of manufacturing fast-boiled pasta and noodles - Google Patents

Description

Detailed Description of the Invention

[0001]

The present invention relates to, for example, spaghetti,
Macaroni, lasagna, pasta such as shells, noodles such as udon, buckwheat, and yamugi, can be cooked in a short boiled time similar to so-called "instant noodles", and can be eaten deliciously. It is a thing.

[0002]

2. Description of the Related Art Pasta is prepared by kneading wheat flour with water to form a solid dough, which is extruded by an extruder or the like under high pressure and molded. Usually, hard wheat durum semolina flour is the main ingredient, and egg white, milk, and other ingredients may be added. Pasta produced in this way is hard,
It is precisely molded. When cooking, it is said that it is most delicious to boil so that the water content in the center is lower than that of the pasta surface and have a texture with a "kosi" texture, the so-called "aldente" state. There is.

Dry pasta and hard pasta are preferably used for producing the state of al dente, but these pasta are not suitable when boiled and takes a long time and demands simplicity and speed.

[0004] Several methods have been tried to give pasta a state of al dente and improve the convenience and speed of cooking. For example, there have been proposed pasta noodles in which V-cuts are put along noodles lines such as spaghetti, and a method of rapidly freezing pasta boiled in al dente in advance. However, even if the V-shaped cut is included, the convenience of short-time cooking like instant noodles cannot be expected. In addition, frozen pasta is not popular as instant noodles because frozen pasta has restrictions on distribution and storage even if there is no problem in quality.

[0005] Also, for noodles such as udon, buckwheat, hiyamugi, kishimen, etc., various methods for producing early-boiled noodles have been proposed. Known are semi-cooked noodles prepared by boiling raw noodles in advance for a short time, and boiled raw noodles or dried noodles in advance and chilled and frozen as boiled noodles. However, the semi-cooked noodles and boiled noodles described above have a problem in that during distribution, the taste is deteriorated, and the noodle strings "spread out" over time, resulting in a decrease in texture.

[0006]

Therefore, for example, 3
Development of fast-boiled noodles that can be cooked into pasta in the al dente state in a relatively short boiling time of about a minute or less and can be easily eaten, or fast equivalent boiled noodles that can be obtained in a short boiling time Was desired.

[0007]

Means for Solving the Problems The present invention is to dry or dry noodles by heating the pasta or noodles with wet heat or dry heat to gelatinize the surface layer portion, and in the case of heating with wet heat, dry the surface of the pasta or noodles. Is immersed in warm water of 35 ° C. or higher and 95 ° C. or lower, or sprayed with warm water of 35 ° C. or higher on pasta or noodle strings, such as contacting the pasta or noodle strings with water to absorb water, The present invention provides a method for producing pasta or noodles. The early-boiled pasta or noodles produced by the method of the present invention has a short boiling time of 3 minutes or less, and is boiled in a "aldente" state or a firm state similar to that obtained by boiling dried pasta or noodles for a long time. Can be raised.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION A heating step of gelatinizing the surface layer portion of pasta or noodles (hereinafter referred to as pasta, etc.), and when this step is wet heat heating, the surface water is dried after the surface water is pasted. Alternatively, the noodle band is immersed in warm water or a water absorbing and swelling step of spraying warm water is performed. By this method,
For example, in a short boiling time of 3 minutes or less, it is possible to obtain pasta in an aldente state or early boiled pasta or boiled noodles that can be cooked in a sufficiently firm state.

In the early boiling pasta and the like of the present invention, ordinary dry pasta or dry noodles are used as a starting material. Generally, when dried pasta is immersed in water, it absorbs water and swells with time, and has physical properties similar to those of fresh pasta. However, when it absorbs water, it dissolves from the surface and collapses with a little physical force. In the present invention,
Prior to the water absorption and swelling step, a gelatinized film of starch is formed on the surface by heat treatment for a short time. For this reason, even if the pasta absorbs water in the subsequent water swelling step, the surface does not dissolve or disintegrate, and a water-absorbing pasta having a smooth surface can be obtained.

In the present invention, specifically, the dried pasta or the dried noodles are heated for a short period of time to gelatinize an extremely thin layer on the surface while keeping the central portion in a dry state. In the present invention, the term "alpha-ized" literally means that, in addition to the case where the starch is gelatinized, the surface portion of the pasta or noodle string is physically or chemically changed by heating, and also when it comes into contact with water. It is a general term for changes to a state in which it does not dissolve or disintegrate.

The heating method is either wet heat heating such as immersion in hot water or steaming with steam, or dry heat heating such as hot wire or heated air. In the case of heated air, dried pasta or dried noodles may be passed through the heated air, or heated air may be blown onto them. However, dry heat is preferable because there is little stickiness on the surface after heating and absorbing water.

The heating temperature may be any temperature as long as the starch in the surface layer portion of pasta or the like is gelatinized, and the heating temperature is about 4
Dry heating from 0 ° C is possible until just before the surface of pasta or the like is burnt. Further, in steaming using steam, it is possible to heat to 100 ° C. or higher by using superheated steam. The heating temperature is preferably 60 to 200 ° C, more preferably 60 to 95 ° C. The heating time varies depending on the heating temperature, the shape of pasta, etc., the size, the thickness, etc., but is preferably several seconds to 30 minutes, more preferably 10 minutes.
Seconds to 25 minutes. If the temperature is high and the heating time is short, heating unevenness may occur or a portion where the α-ized film cannot be formed on the surface. Further, if the heating time is too long, the noodles will be gritty and the quality will be impaired. These heating conditions can be appropriately selected from the above range depending on the type of pasta and the like, the shape, and the target quality.

With this heating for the gelatinization, the central portion of the pasta and the like remains in a dry state, and a thin gelatinized film is formed on the surface of the pasta and the like. Pasta with only the surface layer made into α is
Immediately after the next step of absorbing water by heating, it may be left to cool.

When a gelatinized film is formed on the surface of pasta or the like by wet heat, the pasta and the like after heating and absorption of water become sticky and sticky, which is inconvenient for subsequent processing and handling. In the present invention,
In order to eliminate such inconvenience, moisture on the surface of pasta or the like is dried by air drying, hot air drying or the like before the water absorption step. Dry heating does not cause surface stickiness even after absorbing water, which is preferable from the viewpoint of simplifying the manufacturing method.

The heat-treated pasta or the like is absorbed by being immersed in warm water or brought into contact with the warm water by shower spraying or the like. It is also possible to enclose warm water and heat-treated pasta in a plastic bag to absorb water. Since the heat-treated pasta and the like have a film (thin layer) which has been gelatinized on the surface, the surface does not dissolve or disintegrate even when contacted with water. The temperature of the heating water varies depending on the target quality and the desired manufacturing time, but is 35 ° C or higher and 95 ° C or lower, preferably 58 to
Water absorption can be completed in a short time by using heated water at 92 ° C.

The water absorption time varies depending on the shape and size of pasta or the like, and the thickness of noodle-shaped pasta or noodles such as spaghetti. The water temperature also affects the water absorption time, and the lower the water temperature, the longer the water absorption. For example, the following table shows the relationship between water temperature (30 to 90 ° C.) and water absorption time when 1.7 mmφ spaghetti is absorbed by the method of immersing in water.

[0017]               Table: Relationship between water absorption temperature and water absorption time Temperature (° C) 30 40 50 50 60 70 80 90 Time (minutes) 45-50 36-40 25-30 17-20 12-15 8-10 5-7

The water absorption time largely changes depending on the temperature of water, and the higher the temperature, the shorter the water absorption time. However, at a temperature of 95 ° C. or higher, the pasta and the like are boiled up and become the same as boiled noodles, and it is difficult to obtain an al dente state or a firm state during cooking. Also, at a water temperature of less than 35 ° C, for example, 30 ° C, 45
Since it takes more than a minute of water absorption time, a large amount of equipment and space are required for actual factory production, which is not economical. Therefore, 35 to 95 ° C., preferably 58 to
At a water absorption temperature of 92 ° C, a significant reduction in water absorption time is obtained. From this temperature range, it is desirable to appropriately determine the water temperature during water absorption depending on the operability and efficiency of the manufacturing method.

The degree of water absorption depends on the water content of pasta such as 30.
˜70%, preferably 40 to 60%. If the water content is low, the cooking time will be longer, and if it is higher, the cooking time will be shorter.

In general, it is said that "boiled" of boiled pasta is caused by a difference in water content between the surface portion and the central portion, and the state of "extending" means that the water content between the surface portion and the central portion is uniform. It means that "kosi" disappears. If the water absorption after water absorption is small, the cooking time will be long, but the water gradient between the surface and the center of the boiled water will be large and the boil will be strong. Also, it takes time to reach the "extended" state.
On the other hand, if the water absorption is large, it can be boiled in a short time, but it will disappear quickly.

Taking the above-mentioned spaghetti as an example, when the water absorption is 40%, the water is boiled in about 3 minutes, 50% in about 1 minute, and 60% in about 40 seconds to obtain the aldentate state.

The pasta or the like which has been heated and absorbed may be left to cool, or may be cooled by immersing it in cold water or normal temperature water or by spraying these.

[0023] The warm water at the time of absorbing water contains salt, sugar, acid, in order to improve the preservability after absorption of pasta or the like or to season it.
Any seasoning such as alcohol, spices or food additives can be added. These seasonings and the like can be used by being dissolved or suspended in water for water absorption in advance and adsorbed or absorbed by pasta or the like at the time of water absorption.

The early-boiled pasta or early-boiled noodles that have been heated, absorbed, and cooled as described above can be stored for a long period of time without being deteriorated in quality by refrigerating or freezing. Especially when frozen, longer storage is possible.

The thus-prepared early-boiled pasta or early-boiled noodles have sufficient water absorption necessary for α-formation, and the α-layer of the surface layer has no adhesiveness. By boiling in boiling water for a short time of 3 minutes or less, it becomes an aldentate state, and you can enjoy the same texture and taste as ordinary dry noodle pasta, dry noodles, raw pasta or raw noodles. You can also stir like regular pasta, mix ingredients, and entangle with sauce.

[0026]

EXAMPLES The present invention will be further described with reference to examples.

Example 1 1 kg of 1.9 mmφ dry spaghetti made of durum semolina powder was heated in a dry heat oven at 90 ° C. for 1 minute. Next, this spaghetti was immersed in hot water at 60 ° C. containing 1% sodium chloride to absorb water for 20 minutes. The weight of spaghetti after absorbing water was 1.9 kg and the water content was 51%.

After the water absorption, the spaghetti was smooth without any surface dissolution. After storing this in the refrigerator overnight, it was boiled in boiling water for 60 seconds. The obtained spaghetti was completely boiled and had a firm and firm al dente state.

Examples 2 to 3 Spaghetti was prepared by rapid boiling under the conditions of Example 1 except that the following heating step and water absorption step were used, and after boiling or freezing, the spaghetti was boiled for a predetermined time. Evaluated things.

[0030] Example Heat treatment Water treatment Boiling time Rough skin Taste   2 60 ℃ 60 ℃ 60 seconds None Good           2 minutes 20 minutes   3 85 ℃ 80 ℃ 60 seconds None Good           1 minute 20 seconds 10 minutes

Claims (9)

(57) [Claims] 1. A dry pasta or dry noodles is heated with heat or dry heat to alpha-form the surface layer portion, and in the case of heating with wet heat, after drying the surface of the pasta or noodles, the pasta or noodles is contacted with water at 35 ° C. or higher. A method for producing early boiled pasta or early boiled noodles, which comprises the steps of allowing water to absorb water. 2. Wet heat or dry heat heating is 60 to 200 ° C.
The method according to claim 1, which is performed for several seconds to 30 minutes. 3. The method according to claim 2, wherein the heating is performed at 60 to 95 ° C. for several seconds to 30 minutes. 4. The heating is steam heating or hot water heating, and after the water on the surface of the pasta or noodle strings is dried after heating,
The method according to claim 1, 2 or 3, wherein the pasta or noodles are subjected to a water absorption step. 5. The heating is heating with hot wire or heated air, and the pasta or noodle band is subjected to a water-absorbing step without drying the surface of the pasta or noodle band. 3. The method described in 3. 6. The pasta or noodle strips at 35 ° C. in the water absorption step.
Immerse in the above warm water or put the pasta or noodles at 35 ℃
The method according to claim 1, wherein the water content of the pasta or noodle strips is adjusted to 30 to 70% by spraying the above-mentioned warm water. 7. The method according to claim 6, wherein the water content is adjusted to 40 to 60%. 8. The method according to claim 1, wherein heated water at 35 to 95 ° C. is used in the water absorption step. 9. The method according to claim 8, wherein warm water of 58 to 92 ° C. is used.