JP4049517B2

JP4049517B2 - Manufacturing method of molded frozen pasta

Info

Publication number: JP4049517B2
Application number: JP2000205993A
Authority: JP
Inventors: 明朗広瀬
Original assignee: Nisshin Seifun Group Inc
Current assignee: Nisshin Seifun Group Inc
Priority date: 2000-07-07
Filing date: 2000-07-07
Publication date: 2008-02-20
Anticipated expiration: 2020-07-07
Also published as: JP2002017281A

Description

【０００１】
【発明の属する技術分野】
本発明は、成型冷凍パスタ類の製造法に関する。
【０００２】
【従来の技術】
従来、冷凍パスタ類は、茹パスタを直ちに０〜５℃の冷水で水洗冷却を行い、パスタの品温を急激にさげて麺線の水分勾配を維持させた状態で、成型容器に入れ、冷凍する方法により製造されていた。
このような製造法を採用すると、いわゆるパスタの中心部に芯が残ったアルデンティーな茹パスタ類が得られるが、一方茹パスタが剛性を有することから、成型容器内に入れようとすると冷却したパスタ類が曲りにくく、成型容器内への納まりが悪くなる現象が生じた。これを無理して納めようとすると茹パスタが折れて短麺となり、まったく商品価値のないものとなる欠点があった。また一旦成型容器内に納まった茹パスタも冷凍中に立ち上り成型容器外に突出するため、冷凍後トレーから取り出す際、折れ易くなり他の冷凍茹麺類に比較し、折れ麺のロスが極めて高くなる欠点があった。さらに冷凍パスタが成型容器外に突出していると包装する際に包装体にひっかかりトラブルの原因ともなっていた。このようなことからパスタ類、特にスパゲティの場合は２２０％以下の歩留りの製品については今迄工業的に製造することができなかった。
【０００３】
【発明が解決しようとする課題】
そこで、本発明者は茹パスタの茹上げ直後の水分勾配を維持し、かつ成型容器内に納め易く、さらに茹パスタが冷凍処理中に成型容器内から立ち上がる現象を防止する方法について種々研究を重ねた結果本発明を完成するに至った。
【０００４】
【課題を解決するための手段】
すなわち、本発明は、乾燥パスタ類を茹上げた後、直ちに水冷却処理して品温を３５〜７０℃に調整した後成型容器に入れ、次いで冷凍処理することを特徴とする成型冷凍パスタ類の製造法である。
【０００５】
【発明の実施の形態】
次に本発明をさらに具体的に説明する。本発明は乾燥したパスタ類を茹上げる。茹歩留は次工程で行う冷却処理条件によっても異なるが、通常、冷凍処理時における歩留として１８０〜２３０％好ましくは１８５〜２２０％の範囲に調整するとよい。
【０００６】
乾燥パスタ類を茹上げられて得られた茹パスタ類は直ちに水により冷却処理が行われる。
【０００７】
本発明は、この冷却処理によって茹パスタの品温を３５〜９５℃、好ましくは４０〜７０℃に調整することが必要である。この温度範囲に調整することによって茹パスタを後記する成型容器内への充填を容易にすることができる。また茹パスタ類の品温が３５℃未満になると従来品と同様に冷凍中に茹パスタ類の跳ね上り現象が生起し、また品温が９５℃を超えていると茹パスタ類の水分勾配を維持することができないので好ましくない。
【０００８】
冷却処理された茹パスタ類は冷凍用の成型容器に入れ冷凍処理を行う。この冷凍処理は緩慢冷凍より急速冷凍が好ましい。
【０００９】
本発明方法は、前記したように茹パスタ類を冷却して、その品温を３５〜９５℃に調整した後直接冷凍する方法以外に、必要によりこの冷凍処理前に成型容器に収納した後シャワーにより水または冷水を散布する方法、成型容器に収納した後水洗槽中に浸漬し、さらに冷却槽に浸漬する方法、成型容器に収納した後冷却槽に浸漬する方法等の予備冷却工程を付加することもできる。
【００１０】
【実施例】
次に本発明をさらに詳細に説明するために実施例を掲げる。
【００１１】
実施例１
乾スパゲティ〔ママーリミテッド１．７mm（ママー・マカロニ株式会社製商品名）〕１１５ｇを計量し、個食バケットに入れ５分３０秒間茹でた。次いで茹上げ直後の茹スパゲティにシャワーで冷水をかけ品温を５０℃に調整した後凍結用穴あきトレーに移し替え成型後約１５℃の水で３０秒間水洗いし、さらに２℃の冷却水中に１分間浸漬した。この時の茹スパゲティの品温は６℃であり歩留は２１７％であった。
得られた茹スパゲティを−４０℃の冷凍庫に入れ３０分間冷凍処理を行った。この冷凍茹スパゲティを冷凍用穴あきトレーより取り出しビニール袋に入れて保管した。
この包装された冷凍茹スパゲティを開封して沸騰水中で３０秒間解凍を行った。解凍した茹スパゲティを皿に盛り付け、スパゲティ用ソースをかけ１０名のパネラーにより凍結後の成型冷凍スパゲティ上面の状態、トレー投入時の状態および解凍後の食感について下記表１に示す評価基準により評価した。その評価結果を示せば表２のとおりである。
【００１２】
【表１】

【００１３】
実施例２
実施例１と同様にして乾スパゲティから茹スパゲティを調製した。茹上げ直後シャワーで２０℃の水をかけ茹スパゲティの品温を６５℃に調整した。
この茹スパゲティを凍結用穴あきトレーに入れて成型した後、３℃の冷却水中に１分間浸漬した。得られた茹スパゲティの品温は８℃であり、歩留は２１１％であった。この茹スパゲティを以下実施例１と同様に冷凍し、その後解凍して表１の評価基準に従って評価した。その評価結果を示せば表２のとおりである。
【００１４】
実施例３
実施例１と同様にして茹スパゲティを調製し、茹上げ直後にシャワーで１℃の冷却水をかけ茹スパゲティの品温を４０℃に調整した。この茹スパゲティを凍結用穴あきトレーに入れて成型した後、再度シャワーで１℃の冷却水をかけ茹スパゲティの品温を１０℃に調整した（歩留２１２％）。この茹スパゲティを以下実施例１と同様に冷凍し、その後解凍して実施例１と同様にして評価試験を行った。その評価結果を示せば表２のとおりである。
【００１５】
実施例４
実施例１と同様にして得た茹スパゲティを茹上げ直後にシャワーで常温水をかけ品温８０℃の茹スパゲティを得た。得られた茹スパゲティを凍結用穴あきトレーに入れて成型し、以下実施例１と同様にして凍結および解凍を行い評価試験を行った。その評価結果を示せば表２のとおりである。
【００１６】
比較例１
実施例１と同様にして得た茹スパゲティを茹上げ直後に１５℃の水で１分間水洗した後１℃の冷却水中に１分間浸漬した。得られた茹スパゲティの品温は７℃であり、歩留は２１６％であった。この茹スパゲティを凍結用穴あきトレーに入れて成型し、以下実施例１と同様にして凍結および解凍を行い評価試験を行った。その評価結果を示せば表２のとおりである。
【００１７】
【表２】

【００１８】
【発明の効果】
本発明方法によれば、茹スパゲティ類を成型容器内に容易に入れることができ、かつ冷凍処理中に麺線の立ち上りもないので成型冷凍麺塊の外観が平らな状態になっていることから包装時に包材に麺線が引っかかって折れることもなく、包装時のトラブルもなく、さらに輸送時に折れ麺が出ることもない等種々の利点を有する。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing molded frozen pasta.
[0002]
[Prior art]
Conventionally, frozen pasta has been immediately washed with cold water at 0 to 5 ° C., and the pasta is rapidly cooled to maintain the moisture gradient of the noodle strings while being frozen. It was manufactured by the method to do.
By adopting such a manufacturing method, it is possible to obtain so-called pasty pasties having a core remaining in the center of the pasta. However, since the straw pasta has rigidity, it is cooled when trying to put it in a molding container. The pasta was difficult to bend, and the phenomenon of poor fit in the molded container occurred. If you try to force this, the pasta will break into short noodles, which has no commercial value. In addition, the rice cake pasta once stored in the molded container rises during freezing and protrudes out of the molded container, so it becomes easy to break when taken out from the tray after freezing, and the loss of broken noodles is extremely high compared to other frozen rice cake noodles There were drawbacks. Furthermore, if the frozen pasta protrudes out of the molded container, it would get caught in the package and cause trouble. For this reason, pasta products, especially spaghetti, have not been able to be industrially produced until now with a yield of 220% or less.
[0003]
[Problems to be solved by the invention]
In view of this, the present inventor has conducted various studies on a method for maintaining the water gradient immediately after the soup of the strawberry pasta and easily storing it in the molding container, and preventing the phenomenon that the strawberry pasta rises from the molding container during the freezing process. As a result, the present invention has been completed.
[0004]
[Means for Solving the Problems]
That is, the present invention is a molded frozen pasta characterized in that after drying dried pasta, it is immediately cooled with water to adjust the product temperature to 35 to 70 ° C., then placed in a molded container and then frozen. It is a manufacturing method.
[0005]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described more specifically. The present invention raise BOILED the pasta was Drying. Although the yield of cocoons varies depending on the cooling treatment conditions performed in the next step, the yield during the freezing treatment is usually adjusted to 180 to 230%, preferably 185 to 220%.
[0006]
Boiled pasta obtained by lifting dried pasta is immediately cooled with water .
[0007]
In the present invention, it is necessary to adjust the temperature of the rice pasta to 35 to 95 ° C., preferably 40 to 70 ° C., by this cooling treatment. By adjusting to this temperature range, filling of the soot pasta into the molding container described later can be facilitated. In addition, when the temperature of the pasta is less than 35 ° C., the phenomenon of the pasta jumping during freezing occurs as in the conventional product, and when the product temperature exceeds 95 ° C., the moisture gradient of the pasta is increased. Since it cannot maintain, it is not preferable.
[0008]
The chilled pasta is cooled and placed in a freezing molded container. This freezing treatment is preferably quick freezing rather than slow freezing.
[0009]
As described above, the method of the present invention is not limited to the method of directly cooling the pasta pasta after cooling the pasta to 35 to 95 ° C, and if necessary, the shower after being stored in a molded container before the freezing treatment. Add a pre-cooling step such as spraying water or cold water by the method, immersing in a washing tub after being stored in a molding vessel, further immersing in a cooling tub, and immersing in a cooling tub after being stored in a molding vessel. You can also.
[0010]
【Example】
The following examples are provided to further illustrate the present invention.
[0011]
Example 1
115 g of dried spaghetti [Mama Limited 1.7 mm (trade name, manufactured by Mama Macaroni Co., Ltd.)] was weighed and placed in a single bucket and boiled for 5 minutes 30 seconds. Next, cold water is applied to the salmon spaghetti immediately after raising, and the product temperature is adjusted to 50 ° C., then transferred to a perforated tray for freezing, molded, washed with water at about 15 ° C. for 30 seconds, and further cooled to 2 ° C. in cooling water. Soaked for 1 minute. At this time, the salmon spaghetti had a product temperature of 6 ° C. and a yield of 217%.
The obtained salmon spaghetti was put in a freezer at −40 ° C. and subjected to a freezing treatment for 30 minutes. The frozen salmon spaghetti was taken out from the perforated tray for freezing and stored in a plastic bag.
The packaged frozen salmon spaghetti was opened and thawed in boiling water for 30 seconds. Place the thawed salmon spaghetti on a plate, apply the spaghetti sauce, and evaluate the state of the top surface of the molded frozen spaghetti after freezing, the state when the tray is put in, and the texture after thawing according to the evaluation criteria shown in Table 1 below. did. The evaluation results are shown in Table 2.
[0012]
[Table 1]

[0013]
Example 2
In the same manner as in Example 1, salmon spaghetti was prepared from dry spaghetti. The temperature of the spaghetti was adjusted to 65 ° C. by applying water at 20 ° C. in the shower immediately after the raising.
This salmon spaghetti was placed in a freezing perforated tray and molded, and then immersed in cooling water at 3 ° C. for 1 minute. The product temperature of the obtained salmon spaghetti was 8 ° C., and the yield was 211%. This salmon spaghetti was frozen as in Example 1 and then thawed and evaluated according to the evaluation criteria shown in Table 1. The evaluation results are shown in Table 2.
[0014]
Example 3
A salmon spaghetti was prepared in the same manner as in Example 1, and immediately after raising the salmon, 1 ° C. cooling water was applied in the shower to adjust the temperature of the salmon spaghetti to 40 ° C. After this cocoon spaghetti was put in a tray with a hole for freezing and molded, 1 ° C. cooling water was again applied in the shower to adjust the temperature of the cocoon spaghetti to 10 ° C. (yield 212%). This salmon spaghetti was frozen in the same manner as in Example 1 and then thawed and evaluated in the same manner as in Example 1. The evaluation results are shown in Table 2.
[0015]
Example 4
The salmon spaghetti obtained in the same manner as in Example 1 was sprinkled with room temperature water in the shower immediately after the soaking, to obtain salmon spaghetti having a product temperature of 80 ° C. The obtained salmon spaghetti was put into a perforated tray for freezing and molded, and then subjected to an evaluation test by freezing and thawing in the same manner as in Example 1. The evaluation results are shown in Table 2.
[0016]
Comparative Example 1
Immersed spaghetti obtained in the same manner as in Example 1 was washed with water at 15 ° C. for 1 minute immediately after raising and then immersed in 1 ° C. cooling water for 1 minute. The product temperature of the obtained salmon spaghetti was 7 ° C., and the yield was 216%. This salmon spaghetti was put in a tray with a hole for freezing and molded, and then, in the same manner as in Example 1, freezing and thawing were performed and an evaluation test was conducted. The evaluation results are shown in Table 2.
[0017]
[Table 2]

[0018]
【The invention's effect】
According to the method of the present invention, salmon spaghetti can be easily put in a molded container, and the appearance of the molded frozen noodle mass is flat because there is no rising of the noodle strings during the freezing process. There are various advantages such as the noodle strings are not caught and broken by the packaging material at the time of packaging, there is no trouble at the time of packaging, and the noodles are not broken at the time of transportation.

Claims

A process for producing molded frozen pasta characterized in that after drying dried pasta, the product is immediately cooled with water to adjust the product temperature to 35 to 70 ° C., then placed in a molded container and then frozen.

The manufacturing method of the shaping | molding frozen pasta of Claim 1 which performs a cooling process as a preliminary | backup process of a freezing process.