JP4054502B2 - Method for producing frozen spaghetti with sauce - Google Patents

Description

【００１８】
比較品１は、スパゲッティの食感は良好であったが、ソースのりがよくなかった。また、比較品２は、ソースのりは良好であったが、スパゲッティの食感がよくなかった。これに対し、本発明品１〜４は、ソースのり、スパゲッティの食感とも優れていた。このうち、茹でスパゲッティとソースとの混合物の加熱温度が３０℃又は４０℃である本発明品２及び３が特に優れていた。
【００１９】
【発明の効果】
本発明の方法により、加熱解凍後のソースのりがよく、かつスパゲッティの食感が良好なソース入り冷凍スパゲッティを製造することができる。かかるソース入り冷凍スパゲッティは、解凍後長時間保存した場合でも、ソースのり、スパゲッティの食感が良好である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a sauce paste for spaghetti after thawing and a method for producing a frozen spaghetti with sauce excellent in the texture of spaghetti.
[0002]
[Prior art]
Spaghetti with sauces, such as meat sauce and carbonara, that mix and eat spaghetti and sauce, the sauce is entangled with the spaghetti and both are very delicious, so even among Japanese people It is a popular dish.
By the way, in recent years, there is an increasing demand for so-called frozen spaghetti with sauces, which can be stored for a long period of time and can be eaten simply by heating.
[0003]
In general, such frozen spaghetti with sauce is prepared by separately preparing boiled noodles and sauce, cooling them to room temperature or lower, preferably about 10 ° C., and mixing them uniformly, and then freezing them.
[0004]
[Problems to be solved by the invention]
However, when the frozen spaghetti with sauce is manufactured by the above method, the sauce paste to the spaghetti after thawing is poor Therefore, there is a problem that it becomes an unfavorable state such as eating spaghetti and sauce separately.
[0005]
Therefore, an object of this invention is to provide the manufacturing method of the frozen spaghetti containing a sauce with the favorable texture and sauce paste of the spaghetti after thawing | decompression.
[0006]
[Means for Solving the Problems]
As a result of diligent research to achieve the above object, the present inventors have mixed spaghetti with a sauce of less than 20 ° C. with a bowl of less than 20 ° C., then heated to 20-50 ° C., and then frozen, after thawing. The present invention was completed by finding that a frozen spaghetti with sauce having a good paste for the spaghetti and having a good texture of spaghetti can be obtained.
[0007]
That is, this invention provides the manufacturing method of the frozen spaghetti containing a sauce characterized by mixing a spaghetti with a sauce less than 20 degreeC in a bowl less than 20 degreeC, heating to 20-50 degreeC, and then freezing. This achieves the above object.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
The dried spaghetti used as a raw material for boiled spaghetti used in the production method of the present invention is not particularly limited in length, diameter, or the type of raw flour, its protein content, ash content, and the like. Moreover, there are no particular limitations on the method of boiling dry spaghetti, for example, the amount of water added to the dried spaghetti, boiling time, boiled yield, etc., depending on the type of spaghetti, it can be boiled according to conventional methods. After boiled, cool to less than 20 ° C, preferably from 5 ° C to less than 20 ° C.
[0009]
There is no particular limitation on the source used in the production method of the present invention, but meat sauce, carbonara, napolitan, bejamel sauce, morney sauce, hollandaise sauce, domigura sauce and the like are preferable. Such a sauce is cooled to less than 20 ° C., preferably from 5 ° C. to less than 20 ° C., after mixing raw materials, heating, stirring and the like according to a conventional method. Boil spaghetti and sauce separately.
[0010]
Next, the spaghetti and the sauces cooled to less than 20 ° C. are uniformly mixed in a bowl cooled to less than 20 ° C. There is no restriction | limiting in particular in both mixing ratio, It can mix by the general mixing ratio according to the kind of spaghetti and sauce.
[0011]
The spaghetti and sauce mixture is then heated to 20-50 ° C., preferably 25-45 ° C., particularly preferably 30-40 ° C. in the boil. If it is less than 20 ° C., the sauce paste for the spaghetti after thawing is not sufficiently improved, and if it exceeds 50 ° C., the sauce paste for the spaghetti after thawing is good, but the texture of the spaghetti becomes soft, which is not preferable. In particular, if it is 30 to 40 ° C., the sauce paste for the spaghetti after thawing becomes very good, and the texture of the spaghetti is not impaired. There is no restriction | limiting in particular in a heating method, Arbitrary methods can be used.
[0012]
Subsequently, the frozen spaghetti with sauce can be manufactured by freezing the mixture of spaghetti and sauce with the cocoon after heating. The freezing method is not particularly limited as long as the sauce-containing spaghetti can be completely frozen, but quick freezing is preferable from the viewpoint of maintaining the texture of the spaghetti.
[0013]
The frozen spaghetti with sauce thus obtained can be heated and thawed by an arbitrary method such as a microwave oven to obtain a spaghetti with sauce having a good sauce paste and excellent texture. Further, the spaghetti with sauce has a good texture of sauce and spaghetti even when stored for a long time.
[0014]
【Example】
EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
[0015]
Examples 1 to 4 and Comparative Examples 1 and 2
200 g of dried spaghetti (Nisshin Flour Milling Co., Ltd. “High Blue”) was placed in 2 L of boiling water, boiled for 9 minutes, then cooled to 5 ° C. to obtain spaghetti with a yield of 240%. In addition, a Napolitan sauce (“Ma Manapolitan Sauce” manufactured by Nisshin Flour Milling Co., Ltd.) was prepared. Next, 200 g of spaghetti and 100 g of Napolitan sauce were mixed with the rice cake obtained above, heated to 20 ° C. with stirring, filled into a container, rapidly frozen in a freezer at −30 ° C., and frozen spaghetti with napolitan sauce (invention) 1) was obtained. Examples 2 to 4 were the same as Example 1 except that the heating temperature in Example 1 was 30 ° C. (Example 2), 40 ° C. (Example 3), and 50 ° C. (Example 4). Frozen spaghetti with napolitan sauce (present products 2 to 4) was obtained. Comparative Example 1 was a frozen spaghetti with a Napolitan sauce (Comparative Product 1) in the same manner as in Example 1 except that the mixture was mixed with spaghetti and Napolitan sauce in a bowl cooled to 5 ° C. and then frozen without heating. ) In Comparative Example 2, a frozen spaghetti with a Napolitan sauce (Comparative product 2) was obtained in the same manner as in Example 1 except that the heating temperature was 60 ° C. in Example 1.
[0016]
Test example 1
The invention products 1 to 4 and comparative products 1 and 2 were frozen overnight and then thawed by heating to 70 ° C. in a microwave oven. Subsequently, about 10 of these panelists, the sauce paste for spaghetti and the texture of the spaghetti were evaluated according to the following evaluation criteria. The results are shown in Table 1.
◎ Evaluation standard sauce paste ○: Since the sauce is sufficiently entangled in the spaghetti, the taste of the sauce is well soaked in the spaghetti and there is a sense of unity between them, which is very good.
Δ: The spaghetti is entangled with the sauce, so the taste of the sauce is soaked in the spaghetti and the sense of unity between the two is quite good.
X: Since the sauce is hardly entangled in the spaghetti, the taste of the sauce does not permeate into the spaghetti and is poor.
Spaghetti texture ○: A texture that is rich in elasticity and very good.
(Triangle | delta): It is a somewhat elastic food texture and is somewhat favorable.
X: It is dull and there is no elasticity and it is inferior.
[0017]
[Table 1]

[0018]
In Comparative Product 1, the texture of spaghetti was good, but the sauce paste was not good. In Comparative Product 2, the sauce paste was good, but the texture of spaghetti was not good. On the other hand, this invention products 1-4 were excellent also in the texture of the sauce paste and spaghetti. Of these, the products 2 and 3 of the present invention in which the heating temperature of the mixture of spaghetti and sauce with boil was 30 ° C. or 40 ° C. were particularly excellent.
[0019]
【The invention's effect】
According to the method of the present invention, it is possible to produce a frozen spaghetti with sauce that has good sauce paste after heating and thawing and that has a good texture of spaghetti. Such frozen spaghetti with sauce has a good texture of sauce and spaghetti even when stored for a long time after thawing.

Claims (1)

A method for producing frozen spaghetti with sauce, comprising mixing spaghetti with a sauce of less than 20 ° C. in a bowl of less than 20 ° C., heating to 20-50 ° C., and then freezing.