JP4677369B2 - Instant freeze-dried pasta and its production method - Google Patents

Description

The present invention relates to an instant freeze-dried pasta that can be easily restored by simply pouring water or hot water, and a method for producing the instant freeze-dried pasta, and more particularly, by simply pouring hot water without impairing the texture of the pasta. The present invention relates to instant freeze-dried pasta that can be restored in time and a method for producing the same.

  Freeze-dried foods are excellent foods that have many advantages such as no change in the flavor and color of foods, and can be quickly restored by simply adding hot water. Has been applied. However, for pasta, wheat containing a lot of gluten such as durum wheat is used as the main ingredient, and this gluten forms a random, dense and strong network structure during pressure extrusion molding, etc. It was not easy to produce instant pasta with excellent properties.

  Conventionally, in order to improve the restorability of noodles, it has been proposed to make the noodle structure more porous by pre-freezing in a state of increasing the water content of the pre-gelatinized noodles and freeze-drying (for example, (See Patent Document 1, hereinafter referred to as Prior Art 1). That is, in this prior art 1, the water content is adjusted so that the weight of the pre-gelatinized noodles is 350 to 400% of the weight of the raw material powder, and after freezing it, the water content is 30 to 55% by weight. Freeze-dried until

  In addition, as a method for improving the restoring property of instant pasta, a method using an enzyme for pasted pasta has been proposed (for example, refer to Patent Document 2 and hereinafter referred to as Prior Art 2). That is, in this prior art 2, the pasted pasta is immersed in an enzyme solution and then freeze-dried, whereby the protein and carbohydrate structures of the pasta are cleaved, and the gluten network is relaxed. Is done.

JP-A-3-240455 JP-A-5-328926

  Although the above-mentioned prior art 1 can provide good restorability when applied to noodles, it can sufficiently relax the network structure for pasta having a dense and strong gluten network structure. It cannot be done, and there is little improvement effect of recoverability.

On the other hand, the prior art 2 has the following problems.
(1) The action of the enzyme depends on the concentration of the enzyme solution, the reaction temperature, and the reaction time. There is a problem. For this reason, management and control of the concentration of enzyme solution, reaction temperature, and reaction time are complicated, inferior in workability, and stable quality is not easy.
(2) Since the enzyme reaction is performed at room temperature or in a heated state of about 50-60 ° C for a long time, careful consideration in terms of hygiene management is necessary. Inferior to sex.
(3) Since the thickness of the pasta is reduced by the enzymatic decomposition, the original texture of the pasta is likely to be impaired.
(4) After completion of the reaction, it is necessary to heat to about 90 ° C. in order to inactivate the enzyme, and there is a possibility that the pasta that has been pregelatinized is excessively boiled and the texture is impaired.

The technical problem of the present invention is to solve the above-mentioned problems, can be restored in a short time just by pouring hot water without impairing the texture of pasta, and it is easy to control and manage during production and has excellent workability An object of the present invention is to provide instant freeze-dried pasta and a method for producing the same that can achieve stable quality.

The present invention has been made as a result of intensive studies in order to solve the above-described problems, and is configured as follows.
That is, the present invention 1 relates to instant freeze-dried pasta, which is a freeze-dried product of paste-treated pasta that can be eaten only by pouring water or hot water, and after freeze-treatment and before freeze-drying, It is characterized in that after the whole surface of the pasta is frozen without being dried, it is subjected to a freezing / thawing process for once thawing , followed by preliminary freezing and freeze-drying .

The present invention 2 also relates to a method for producing instant freeze-dried pasta, which is a method for producing instant freeze-dried pasta that can be eaten only by pouring water or hot water, and drying the surface of the pasted paste. Instead, the whole is frozen at a predetermined water content, thawed once, and then pre-frozen and freeze-dried.

  The above-mentioned pregelatinized pasta is made porous to the center because the water contained in the pasta is once frozen and thawed by the above-described freezing and thawing treatment. The moisture generated by this thawing and the feed solution added thereafter easily penetrates into the center of the porous pasta, so that the subsequent pre-freezing allows the gluten to be a random, dense and strong network. The structure is easily relaxed and the interior of the pasta is made more porous.

  Here, the above-mentioned pasta has various names depending on the shape, but is not limited to a specific type, and any type of pasta such as short pasta represented by macaroni and long pasta represented by spaghetti. It may be. In addition, as a method for converting the pasta into α, an arbitrary processing method such as boiling or steaming is adopted. Furthermore, the freezing / thawing process may be performed once or more before the preliminary freezing, or may be performed a plurality of times.

  The above-mentioned pregelatinized pasta is not limited to a specific water content as long as it is in a state of being pregelatinized and containing a predetermined amount of water before being subjected to the freezing / drying treatment. Since the pasta is made porous by freezing, it is preferably prepared so that the yield is 170% or more. However, if the water content is high, the texture after restoration may be impaired, more preferably the yield is adjusted to 450% or less, and more preferably in the range of 200 to 350%. Here, the yield is expressed as a percentage by weight in a water-containing state after the pregelatinization treatment with respect to the weight before the pregelatinization treatment, that is, with respect to the weight of the raw material powder or dry matter pasta having a predetermined moisture content.

In the above freezing and thawing treatment, when the surface of pasta is dried during freezing, moisture hardly penetrates into the pasta even if the pasta is thawed. Therefore, the freezing and thawing process, thawed after frozen whole without drying the surface of the pasta.

The pasta that has been subjected to the above-mentioned pregelatinization treatment is usually added with a preparation liquid such as seasoning liquid and sauces, and after the pasta is covered with this preparation liquid, the above pre-freezing is performed.
This charging solution may be mixed partially or entirely with pasta before being subjected to freezing / thawing treatment, and in this case, since pasta is covered with this charging solution during freezing / thawing treatment, There is no risk of drying the surface of pasta. On the other hand, it is preferable to mix a part or all of the charged solution after performing the above-described freezing / thawing treatment because the amount of the freezing / thawing treatment can be reduced and the operation is efficient.

  In addition, this preparation liquid may be only water, or may be a seasoning liquid or sauces, and may further include ingredients. However, the viscosity of the feed liquid is preferably set to 11200 mPa · s or less so that the water in the feed liquid can easily penetrate into the pasta. Further, it is preferable to add the charging liquid to such an extent that the pasta is sufficiently covered with the charging liquid so that moisture can sufficiently penetrate into the pasta.

  The above thawing process may be performed by thawing before preliminary freezing. For example, the thawing process may be performed in a half-thawed state, and completely thawed in the process of adding and mixing the charge solution.

  The above freezing and thawing treatment is not limited to a specific freezing speed or freezing temperature as long as the moisture inside the pasta is frozen. Slow freezing is preferred so that the internal moisture becomes large ice crystals.

Since the present invention is configured and operates as described above, the following effects can be obtained.
(1) Pasta is only frozen and thawed before lyophilization, and unlike the prior art 2, protein and sugar are not degraded, and the texture of pasta is impaired. There is nothing.
(2) Moreover, since the dense and strong gluten network structure is relaxed and the inside is well porous, it has excellent resilience and can be restored in a short time by simply adding hot water.

(3) The above freezing and thawing process only requires freezing and thawing the water inside the pasta, and it is not necessary to precisely control and control the freezing temperature and freezing time. Therefore, hygiene management is easy and workability is excellent.
(4) Prior to the above-mentioned preliminary freezing, since the water inside the pasta is only frozen and thawed once, unlike the prior art 2, the pasta of stable quality can be easily provided. Can do.

Hereinafter, an embodiment of the present invention will be described with reference to FIG.
FIG. 1 is a process flow diagram showing an embodiment when the present invention is applied to the production of instant macaroni.

  First, after measuring the weight of the dry macaroni as a raw material in the measuring step (1), the dry macaroni is boiled in hot water at 90 ° C. for 20 minutes, for example. The boiling temperature and boiling time are appropriately set according to the type of pasta. In this embodiment, dried macaroni is boiled and converted to α. However, in the present invention, raw or semi-dried raw materials may be used, or may be converted to α by other methods such as steaming.

  Next, this pregelatinized macaroni is cooled in a water cooling step (3), excess water is removed in a liquid draining step (4), and it is confirmed in a measuring step (5) whether a predetermined yield is obtained. The yield is the percentage by weight after draining with respect to the weight of the dry macaroni. The yield after this alpha treatment is not limited to a specific range, but if it is too small, the restoration property will be low, and if it is too large, the texture after restoration may be impaired. For example, it is within the range of 170 to 450%. And is preferably set in the range of 200 to 350%.

  Next, the drained macaroni is stored in a container, and frozen at a predetermined low temperature, for example, −40 ° C. to −15 ° C. in the freezing step (6). This freezing may be slow freezing or quick freezing. However, the cooling environment and conditions are set so that the surface of the macaroni is not dried by, for example, cold air.

Next, after the macaroni is completely frozen, it is thawed by leaving it at room temperature in the thawing step (7). In this case, the thawing temperature is not limited to a specific temperature, and some heating may be performed.
When the frozen macaroni is thawed to such an extent that it can be loosened, the charging solution is charged in the charging step (8) and mixed with the macaroni. This charging liquid may be water, or may be a seasoning liquid or various sauces prepared in advance. Furthermore, various ingredients may be added to this preparation liquid. The macaroni is completely thawed by mixing with the charging solution, and after mixing, the macaroni is covered with the charging solution. In addition, you may mix said charging liquid, after the frozen macaroni is thawed completely.

Next, the macaroni covered with the above-mentioned charging solution is slowly frozen in the preliminary freezing step (9), and then freeze-dried under reduced pressure by a conventional method in the freeze-drying step (10) to obtain instant macaroni.
The obtained instant macaroni was restored well in a short time, for example within 1 to 2 minutes, just by adding hot water, and the texture was no different from that of the usual cooked macaroni.

  Next, in order to confirm the restoring property of the instant macaroni, the instant macaroni was manufactured using water and white sauce as the above-mentioned preparation liquid, and compared with the comparative example manufactured by omitting the freezing / thawing process. The manufacturing conditions and the comparison results are shown in the comparison table of FIG.

  As a result of the above comparison, Example 1 using white sauce as the charging solution and Example 2 using water both recovered well within 1 to 2 minutes by adding hot water. On the other hand, in Comparative Example 1 and Comparative Example 2 in which the above-described freezing and thawing steps are omitted, water is added to the inside of the macaroni even if 5 minutes or more have passed since hot water was added in both cases of white sauce and water. It was difficult to permeate, and a hard part remained and could not be restored well.

  The pasta described in the above embodiment and the manufacturing method thereof are illustrated for embodying the technical idea of the present invention, and the type of pasta, the method and condition of the alpha treatment, and the post-alpha treatment The yield, freezing and thawing conditions, type of preparation solution, pre-freezing and lyophilization conditions, etc. are not limited to those of the above embodiment, and various modifications can be made within the scope of the claims of the present invention. It is.

  For example, in the above embodiment, since the charging solution is charged after the freezing / thawing process, the amount of the freezing / thawing process can be reduced and can be easily processed. However, in the present invention, the charging solution is used before the freezing / thawing process. It is also possible to add a part or all of the mixture and mix them. In this case, there is an advantage that the pasta may not be dried during the freezing / thawing process. In the above embodiment, macaroni is used as the pasta, but it goes without saying that other types of pasta may be used in the present invention.

The instant freeze-dried pasta and its production method of the present invention can be restored in a short time by pouring hot water without damaging the texture of the pasta, and it is easy to control and manage during production and has excellent workability. Since stable quality can be achieved, it is suitable for use in the manufacture of instant foods including macaroni and spaghetti as well as instant foods of pasta alone.

It is a process flow figure showing an embodiment at the time of applying the present invention to manufacture of instant macaroni. It is the comparison table which confirmed the restoring property of the instant macaroni of the Example of this invention.

Claims (7)

Freeze-dried pasta paste that can be eaten just by pouring water or hot water, and freezes the whole pasta paste without drying it before freeze-drying Immediate freeze-dried pasta, which has been subjected to freezing and thawing treatment for once thawing and then pre-freezing and freeze-drying . A method for producing instant freeze-dried pasta that can be eaten simply by pouring water or hot water,
A method for producing instant freeze-dried pasta characterized by freezing the whole surface of the pasta-treated pasta without drying it , thawing it once, and then pre-freezing and freeze-drying. The method for producing instant freeze-dried pasta according to claim 2, wherein the pregelatinized pasta is prepared such that a yield with respect to a weight before the pregelatinization is 170% or more. The instant freeze-dried pasta according to claim 2 or 3 , wherein the pre-freezing is carried out after mixing the charged liquid into the above-mentioned pregelatinized pasta and covering the pasta with the charged liquid. Method. The method for producing instant lyophilized pasta according to claim 4 , wherein after the above-mentioned freezing and thawing treatment, a part or all of the charged solution is mixed with the pasta. The method for producing instant lyophilized pasta according to claim 4 or 5 , wherein the viscosity of the charged solution is 11200 mPa · s or less. The method for producing instant lyophilized pasta according to any one of claims 2 to 6 , wherein the preliminary freezing is slow freezing.

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