JP4070148B1 - Method for producing cooked pasta - Google Patents

Abstract

The present invention relates to a method for producing cooked pasta.
SOLUTION: A first heating step of heating unheated raw pasta with superheated steam at 100 to 300 ° C. for 5 to 20 minutes , and 5 to 10 so that the surface temperature of the heated pasta becomes 10 to 20 ° C. A first cooling step of cooling for a minute, a source injection step of injecting a source of 40 to 70 ° C. into the pasta cooled in the first cooling step, and a pasta in which the source is injected in the source injection step of 150 to 300 ° C. Second heating step of heating for 5 to 20 minutes with superheated steam of the second and second cooling step of cooling for 20 to 40 minutes so that the core temperature of the pasta heated in the second heating step is 10 to 20 ° C And turning the pasta cooled in the second cooling step over and injecting a source at 10 to 20 ° C.
[Selection] Figure 1

Description

  The present invention relates to a method for producing cooked pasta. In detail, it is related with the manufacturing method of the cooking process pasta for restaurants, a school lunch, the restaurant industry, or a mass-market side dish.

  Recently, cooked and processed pasta is commercially available as a frozen cooked food at supermarkets and convenience stores. The commercially available frozen pasta is semi-cooked noodles in which the noodles in a half-boiled state are hermetically sealed without removing heat, or noodles in which raw noodles and dry noodles are boiled in advance and refrigerated and stored frozen.

  However, semi-cooked noodles and boiled noodles are boiled in advance, so the noodles themselves are soft and not stiff, and there is no texture. In addition, boiled noodles contain a large amount of moisture, so that the storage stability in chilled refrigeration is poor, and the taste may be reduced by long-term storage.

  Generally, as a cooking method of pasta at work or at home, add 1-1.5% of salt in a pot with boiling water, and add dry pasta or fresh pasta to the pot and loosen the pasta. A cooking method of boiling until desired hardness is used.

  Other foods are cooked with superheated steam, which has a higher heat transfer rate and can be cooked in a shorter time compared to heating with normal gas, etc., so baking, degreasing, salt reduction, sterilization, drying There was a characteristic suitable for processing.

  In addition, cooking with superheated steam has high thermal efficiency, shuts down the air, and can be in a low oxygen state, so that there is little quality degradation due to oxidation of food, etc. Therefore, it has been attracting attention as an unprecedented excellent cooking method in which degreasing and salt reduction are performed, and further, moisture reduction in food is suppressed.

  In recent years, microwave ovens using superheated steam have been sold as household food cooking devices. However, this apparatus is not suitable for mass-produced commercial foods in terms of processing capacity.

  In addition, in a mass-production commercial food cooking apparatus using superheated steam, the flow rate and pressure of superheated steam are not sufficiently controlled, and temperature control such as temperature accuracy and temperature change is difficult.

  In mass-production commercial food cooking equipment, for example, if the piping distance of superheated steam is increased, the temperature drop will occur after heating, and the steam generator is overheated or at normal pressure However, there are problems such as thermal efficiency and slow rise to the set temperature, and it is difficult to obtain sufficient reproducibility.

  The following patents are disclosed as methods for producing cooked pasta.

  Patent Document 1 includes a step of boiling dry noodles in a half-boiled state with a moisture content of 45 to 60%, a step of bringing the noodles into a substantially saturated water vapor state, a step of gradually cooling the noodles and infiltrating the moisture into the core of the noodles. A method for producing frozen or refrigerated noodles in a half-boiled meal comprising a step of freezing or refrigerated storage is disclosed.

  Patent Document 2 discloses a frozen pasta thawing container and a thawing method in which a frozen sauce and frozen pasta are integrally placed in a cup-shaped container, and the thawing time in a microwave oven is shortened.

Furthermore, Patent Document 3 discloses a frozen material in which the surface of a main material such as cooked cooked rice grains or pasta cooked with rice bran is covered with a moisture transfer preventing layer and the outer surface of the moisture transfer preventing layer is covered with a source layer. A pasta and a method for manufacturing the same are disclosed.
Japanese Patent No. 3722431 (paragraph 0006) Japanese Patent Laid-Open No. 9-299052 (paragraph 0005, FIG. 1) International Publication No. 01-085089 (Claim 1)

  However, Patent Document 1 is a noodle in which dried noodles are previously boiled in a semi-boiled state and kept in a sealed state so that the frozen or refrigerated noodles can be cooked in a short time when eating. Because it was in a state, there was a firmness of the ardente state immediately after boiling, and a chewy texture could not be obtained.

  Patent Document 2 discloses that a frozen sauce, frozen pasta, and gelatin are separately contained in a cup-shaped container. When a consumer eats, the cup-shaped container is thawed with a microwave oven, and the pasta and the sauce are entangled. There was an effort to mix evenly.

  Furthermore, in Patent Document 3, it is necessary to perform the step of mixing the main material and the source and the freezing step twice by mixing the main material of cooked rice or pasta and the auxiliary material of the primary source and the secondary source, There was a problem that the cost could not be reduced.

  The production method of the present invention is not only for heating unheated raw pasta, but also by applying a slow cooling treatment to the heat treatment using the characteristics of superheated steam (baking, degreasing, salt reduction, sterilization, drying), The characteristics of superheated steam could be maintained for a long time. It is another object of the present invention to provide a method for efficiently producing a cooked pasta having good storage stability, improved yield, and excellent taste and texture after cooking.

  As a result of intensive research to achieve the above object, the present inventor has been able to maintain the characteristics of superheated steam for a long time by slowly cooling in addition to the heat treatment of superheated steam. In addition, the pasta was found to have good storage stability, improved yield, and excellent taste and texture after cooking, and the present invention was completed.

The configuration of the present invention includes a first heating step of heating unheated raw pasta with superheated steam at 100 to 300 ° C. for 5 to 20 minutes , and 5 so that the surface temperature of the heated pasta becomes 10 to 20 ° C. A first cooling step of cooling for 10 minutes, a source injection step of injecting a source of 40 to 70 ° C. into the pasta cooled in the first cooling step, and 150 to 150 of the pasta into which the source was injected in the source injection step A second heating step of heating with superheated steam at 300 ° C. for 5 to 20 minutes, and a second heating step of cooling for 20 to 40 minutes so that the core temperature of the pasta heated in the second heating step is 10 to 20 ° C. The method includes a cooling step and a step of turning over the pasta cooled in the second cooling step and injecting a source at 10 to 20 ° C.

  The cooked pasta in the present invention is pasta that is frozen after being cooked in combination with ingredients and ingredients or seasonings, and distributed in a frozen state.

  Specifically, the cooked pasta in the present invention includes spaghetti, macaroni, lasagna and the like. The side dishes include all meat dishes, fish dishes, vegetable dishes, etc. that are eaten by adding or seasoning sauces, soy sauce, etc. to ingredients such as meat, seafood, vegetables and mushrooms.

  In the present invention, the sauce to be combined with the pasta and ingredients is appropriately selected from cream sauce, pomodoro sauce, meat sauce, polycini sauce, curry sauce, Japanese sauce (soy sauce taste, miso taste), cream sauce (cheese taste), peperoncino, etc. Can be used. As for the salinity of the sauce to be used, it is desirable that the salinity is 0.4 to 0.8% so that the emulsion is released in the production process.

  Moreover, in this invention, as an ingredient to be used, it can use suitably from vegetables cooked by superheated steam, seafood, potatoes, meats, etc.

  According to the production method of the present invention, not only cooking unheated raw pasta but also maintaining the characteristics of superheated steam for a long time by performing a slow cooling process in addition to the heat treatment using the characteristics of superheated steam. I was able to. Moreover, the preservability was favorable, the yield improved, and the manufacturing method of the pasta excellent in the taste and texture after cooking could be provided.

  In the present invention, superheated steam refers to high-temperature steam at 100 ° C. or higher obtained by heating saturated steam at normal pressure.

  In the present invention, the core temperature refers to the center temperature of the pasta. By measuring the center temperature of the pasta itself rather than the surface temperature of the pasta, the temperature at which the pasta discolors can be accurately grasped.

  Although the example shown below is given and the manufacturing method of the cooked pasta of this invention is demonstrated still in detail, it cannot be overemphasized that this invention is not limited only to these Examples.

  FIG. 1 is a process diagram showing a method for producing cooked pasta according to the present invention, which will be described for each process.

Example 1
(Measuring process for pasta ingredients)
Durum semolina powder, egg white powder, coarse salt, yeast extract, and water, which are pasta ingredients, are weighed with an automatic weighing device.

(Mixing process)
Mix the weighed pasta ingredients in a mixer for 2-10 minutes.

(Temperature adjustment process)
The mixed pasta raw material is adjusted to a hot water temperature of 30 to 80 ° C.

(Mixing finishing process)
Furthermore, moisture and other raw materials are mixed for 5 to 10 minutes to finish the pasta dough.

(Extrusion process)
The finished pasta dough is extruded with a stainless steel extruder having a pressure of 20 to 30 MPa to form a raw pasta noodle strip having a diameter of 1.8 to 2 mm.

(Cooling process)
The raw pasta noodle band is put in a refrigerator set at a temperature of 8 to 15 ° C. and a humidity of 60 to 80%, and the pasta surface temperature is cooled to 10 to 15 ° C.

(Cut process)
Cut the raw pasta noodle strip into a predetermined length.

(Weighing process)
The weight checker automatically measures raw pasta and automatically removes defective products.

(Process to put in a dish)
The raw pasta noodles 40 to 150 g are put into a dish while loosening them so that they are in a separated state.

(Edible oil spraying process)
3-10 cc of edible oil is sprayed on the whole surface of the raw pasta that has been separated (to prevent cooking after heating the raw pasta). The edible oil can be used without particular limitation as long as it becomes edible. For example, salad oil, rapeseed oil, sesame oil, safflower oil, cottonseed oil, olive oil, animal oil (lard, beef tallow etc.), fish oil, liver oil and the like can be used. Preferably, it is desirable to use a colorless and odorless edible oil with low viscosity.

(First heating step)
In the first heating step, the steam pressure is set to 0.055 MPa, the steam flow rate is 12.5 to 17 kg / 5 to 7 minutes, the fan damper opening is 50% up and down, the heating temperature of superheated steam is 135 ° C., and the heating time is 5 minutes. A dish containing pasta was placed in a cooking device (Asahi Kiseki Co., Ltd. Hicock Diving Cooking System) and heated so that the surface temperature of the pasta was 70-80 ° C. By heating the heating temperature of the superheated steam at 135 ° C. and the heating time for 5 minutes, the pasta could be thermally expanded, and the pasta did not stick even if the pasta cooled down. Preferably, the heating temperature of the superheated steam in the first heating step is 100 to 300 ° C., and the heating time is 5 to 20 minutes. When the heating temperature of the superheated steam is less than 100 ° C. and the heating time is less than 5 minutes, the pasta is not gelatinized, flavored, and excellent texture cannot be obtained. In addition, when the heating temperature of the superheated steam is 300 ° C. and the heating time exceeds 20 minutes, the pasta is dried and hardened.

(First cooling step)
In the first cooling step, the pasta was slowly cooled for 8 minutes so that the surface temperature of the pasta after the first heating step was 15 ° C. By slowly cooling the surface temperature of the pasta at 15 ° C. and the cooling time for 8 minutes, a part of the condensed water generated by the condensation was absorbed by the pasta, and a sticky texture could be maintained. Preferably, the surface temperature of the pasta in the first cooling step is 10 to 20 ° C., and the cooling time is 5 to 10 minutes. When the surface temperature of the pasta is less than 10 ° C. and the cooling time is less than 5 minutes, the fresh pasta does not have a dry and smooth texture, and an excellent texture cannot be obtained. Moreover, when the surface temperature of the pasta is 20 ° C. and the cooling time exceeds 10 minutes, the pasta is dried and becomes hard and semi-finished.

(Injecting sauce into the plate)
Inject a half amount of sauce at a temperature of 50 ° C. into a dish containing pasta and mix. Preferably, the temperature of the injected source is 40 to 70 ° C. If the temperature of the sauce is less than 40 ° C., the pasta is not sufficiently alpha and the taste is not obtained. Further, when the temperature of the source exceeds 70 ° C., the pasta becomes too gelatinized and the pasta becomes soft.

(Second heating step)
In the second heating step, the dish in which the pasta and the sauce were mixed was put into the cooking machine set to a heating temperature of 150 ° C. and a heating time of 5 minutes and reheated. By setting the heating temperature of the superheated steam to 150 ° C. and the heating time to 5 minutes, the interior of the pasta was α-treated, and the absorption of moisture from the source was suppressed as much as possible. Preferably, the heating temperature of the superheated steam in the second heating step is 150 to 300 ° C., and the heating time is 5 to 20 minutes. When the heating temperature of the superheated steam is less than 150 ° C. and the heating time is less than 5 minutes, the fresh pasta does not have a smooth texture, flavor, or excellent texture. In addition, when the heating temperature of the superheated steam is 300 ° C. and the heating time exceeds 20 minutes, the pasta is dried and hardened.

(Second cooling step)
In the second cooling step, it was slowly cooled for 25 minutes so that the core temperature of the pasta heated in the second heating step was 15 ° C. By slowly cooling the pasta core temperature at 15 ° C and cooling time for 25 minutes, the pasta's thermally expanded state is stabilized, the pasta's taste and texture are excellent, and the pasta's cooking prevention and deterioration prevention are long. I was able to maintain the time. Preferably, in the second cooling step, the core temperature of the pasta is 10 to 20 ° C., and the cooling time is 20 to 40 minutes. When the core temperature of the pasta is less than 10 ° C. and the cooling time is less than 20 minutes, the pasta solidifies and the pasta cannot be alpha. Further, when the pasta core temperature is 20 ° C. and the cooling time exceeds 40 minutes, the pasta is dried and hardened.

(Source injection process)
The pasta cooled in the dish is turned over and the other half of the sauce at a temperature of 15 ° C. is poured into the dish and mixed. Preferably, the temperature of the injected source is 10 to 20 ° C. If the temperature of the source is less than 10 ° C., the source cannot be uniformly injected onto the surface of the pasta. Further, when the temperature of the source exceeds 20 ° C., the source sinks between the pasta.

(Ingredients preparation process)
Ingredients that have been processed with superheated steam in advance are placed on the pasta in the dish and covered with a lid to complete the product. Then, the dish is packed in a packaging bag such as polyethylene laminate and vacuumed to form a vacuum pack.

(Rapid freezing process)
Quick freeze the packed dishes at a temperature of -35 ° C.

(Inspection process)
Check that the metal is not mixed in the dish with a metal detector.

(Packaging process)
Check whether the packaging material affixed to the plate contains information such as product name, weight, date of manufacture, expiration date, ingredients used, and storage method.

(Picking process)
Pack the dish in a carton case.

(Frozen storage process)
Store the carton case in a freezer set at a temperature of -20 ° C.

  The frozen pasta was taken out of the dish produced in the above manufacturing process, put into a frying pan, 30 to 100 cc of water was added, and the pasta heated for about 4 to 7 minutes with high heat was used as the sample of Example 1.

(Example 2)
In the manufacturing process of Example 1, the heating temperature of the superheated steam is 110 ° C. and the heating time is 5 minutes in the first heating process, the heating temperature of the superheated steam is 135 ° C. and the heating time is 5 minutes in the second heating process. 100g of pasta was put into the same cooking machine as in Example 1 set to, and heated. Then, a frozen pasta was produced in which the cooling temperature was 15 ° C. in the first cooling step, the cooling time was 25 minutes, the cooling temperature was 15 ° C. in the second cooling step, and the cooling time was slowly cooled for 40 minutes. Furthermore, the pasta which put frozen pasta in the hot pot containing the hot water for 4 to 7 minutes was used as the sample of Example 2.

(Example 3)
In the manufacturing process of Example 1, the heating temperature of the superheated steam is 140 ° C. and the heating time is 5 minutes in the first heating process, the heating temperature of the superheated steam is 140 ° C. and the heating time is 5 minutes in the second heating process. 100g of pasta was put into the same cooking machine as in Example 1 set to, and heated. Then, a frozen pasta was produced in which the cooling temperature was 15 ° C. in the first cooling step, the cooling time was 25 minutes, the cooling temperature was 15 ° C. in the second cooling step, and the cooling time was slowly cooled for 40 minutes. Furthermore, the pasta which heated the frozen pasta for 7 minutes with the output 700W using the microwave oven was made into the sample of Example 3. FIG.

(Comparative Example 1)
A sample of Comparative Example 1 was a pasta obtained by heating a commercially available frozen pasta (a mixture of sauces) of a type in which boiled pasta and sauce were mixed in the manufacturing process for 7 minutes at an output of 700 W using a microwave oven.

(Comparative Example 2)
A sample of comparative example 2 was prepared by putting the frozen pasta and the sauce that had been previously boiled separately into a pan containing hot water and a sauce that had been thawed separately and then heated for 7 minutes. .

(Comparative Example 3)
In the manufacturing process of Example 1, the heating temperature of the superheated steam is 135 ° C. and the heating time is 5 minutes in the first heating process, the heating temperature of the superheated steam is 135 ° C. and the heating time is 5 minutes in the second heating process. 100 g of pasta was put into the same cooking machine as in Example 1 set to, and the pasta produced under the same conditions except for the slow cooling process in the process of Example 1 was used as a sample of Comparative Example 3.

  Samples are prepared by cooking pasta under different conditions such as heating temperature, heating time, cooling temperature, cooling time, cooking machine, etc. of the above superheated steam, and evaluation of yield, discoloration, storage days, etc. after slow cooling by 10 panelists And conducted a sensory test. However, the color evaluation was referred to using a color meter and the guaiacol method.

Table 1 shows the results of the pasta evaluation and sensory test of Examples 1-3 and Comparative Examples 1-3.

The numerical values in Table 1 are average values of sensory tests based on a maximum of 5 points.
(1) Texture evaluation 5: Delicious.
4: Slightly delicious.
3: Normal.
2: It is not a little delicious.
1: Not delicious.
(2) Taste rating 5: Delicious.
4: Slightly delicious.
3: Normal.
2: It is not a little delicious.
1: Not delicious.
(3) Flavor evaluation 5: Excellent.
4: Good.
3: Normal.
2: Yes.
1: Impossible.
(4) Evaluation of degradation state 5: Excellent.
4: Good.
3: Normal.
2: Yes.
1: Impossible.

  The pasta of Example 1 had a yield of 90 to 100%, was not discolored, and could be stored frozen for 6 months. In addition, the panelists who ate pasta had a firm noodle, kept the state of aldente, had elasticity and had a crisp texture. There was a natural scent of semolina, and both the taste and flavor were delicious. No deteriorated state was seen.

  The pasta of Example 2 had a yield of 100%, no discoloration, and could be stored frozen for 5 months. In addition, the paneler who ate the pasta had a slightly lower temperature of the first and second superheated steam than the pasta of Example 1 and had a normal taste and texture, but had a good flavor. The deteriorated state was normal.

  The pasta of Example 3 had a yield of 100%, had no discoloration, and could be stored frozen for 5 months. In addition, the paneler who ate the pasta had a slightly longer cooling time than the pasta of the first embodiment, but the noodles were firm, kept in the state of aldente, and had elasticity It had a crisp texture and excellent flavor. No deteriorated state was seen.

  The panelist who ate the pasta of Comparative Example 1 had a slightly delicious texture, but the flavor had an oxidized odor of fats and oils. The taste and the state of deterioration were normal.

  The panelist who ate the pasta of Comparative Example 2 had a normal taste, but the pasta and the sauce were separated and did not get tangled well. In addition, the texture, flavor and deterioration were normal.

  The pasta of Comparative Example 3 had a yield of 100%, but since it was not slowly cooled after the heat treatment with superheated steam, the color of the pasta turned whitish and crisp and could not be stored. In addition, the panelists who ate the pasta had a normal texture and taste, and the flavor and the deterioration state were slightly lowered.

  The cooked pasta of the present invention did not change the taste and texture of the pasta even when it was stored frozen for 5 months without using additives such as preservatives.

  According to the production method of the present invention, the heat treatment utilizing the characteristics of the superheated steam is combined with the slow cooling process, so that the characteristics of the superheated steam are maintained for a long period of time, the storage stability is good, and the yield is high. It was possible to improve and produce cooked pasta with excellent taste and texture after cooking.

It is process drawing which shows the manufacturing method of the cooking process pasta of this invention.

Claims (1)

A first heating step of heating unheated raw pasta with superheated steam at 100 to 300 ° C. for 5 to 20 minutes ;
A first cooling step of cooling for 5 to 10 minutes so that the surface temperature of the heated pasta is 10 to 20 ° C;
A source injection step of injecting a source of 40 to 70 ° C. into the pasta cooled in the first cooling step;
A second heating step of heating the pasta into which the source has been injected in the source injection step with superheated steam at 150 to 300 ° C. for 5 to 20 minutes ;
A second cooling step of cooling for 20 to 40 minutes so that the core temperature of the pasta heated in the second heating step is 10 to 20 ° C;
A method for producing cooked pasta, comprising: turning the pasta cooled in the second cooling step over and injecting a sauce at 10 to 20 ° C.