JP4681349B2 - Mill shell liver pasta and process - Google Patents
Mill shell liver pasta and process Download PDFInfo
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- JP4681349B2 JP4681349B2 JP2005144034A JP2005144034A JP4681349B2 JP 4681349 B2 JP4681349 B2 JP 4681349B2 JP 2005144034 A JP2005144034 A JP 2005144034A JP 2005144034 A JP2005144034 A JP 2005144034A JP 4681349 B2 JP4681349 B2 JP 4681349B2
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Description
本発明は、こくのある独特の風味を有するパスタとその製法に関する。 The present invention relates to pasta having a rich and unique flavor and a method for producing the pasta.
パスタは、小麦粉で作るイタリアの麺類の総称であり、具体的には、スパゲッティ、マカロニ、その他の形をしたものなどの麺類の総称である。そして、イタリアだけでなく、日本その他の国においても古くから親しまれ、日常的に広く食されている。今や世界的あるいは国民的な食材であり、それだけに、色々なパスタが創意・工夫されて、レストラン等で提供されている。 Pasta is a general term for Italian noodles made from wheat flour, and specifically a general term for noodles such as spaghetti, macaroni, and other forms. And not only in Italy but also in Japan and other countries, it has been popular for a long time and is widely eaten on a daily basis. Nowadays, it is a global or national ingredient, and for that reason, various pasta are created and devised and provided at restaurants.
例えば、特許文献でも、デュラム粉、リパーゼ、酵母エキス、レシチン等の添加剤を含有する食感に特徴のあるパスタ(特許文献1)、米の良好な風味、食感を有するパスタ(特許文献2)が提案されている。また、早茹でパスタ(特許文献3)、冷凍パスタ(特許文献4)、詰物入りパスタ(特許文献5)、栄養パスタ(特許文献6)等も工夫されている。
本発明の課題は、パスタ本来の特徴を保持したまま、独特の風味、色等に特徴があり、且つ一般顧客に受け入れられるパスタを提供することである。 An object of the present invention is to provide a pasta characterized by a unique flavor, color, and the like, while retaining its original characteristics, and accepted by general customers.
本発明者らは、常々、創作パスタに取り組み、一般顧客に特徴あるパスタを提供することに努力してきた結果、従来、食材としては余り省みられなかったミル貝の肝に着目し、検討を重ねた結果、こくのある独特の風味を有する、そして更には、薄いモスグリーン色に着色した、見た目にも食欲をそそる様なパスタを製造することに成功し、本発明に到達した。 As a result of always working on creative pasta and providing pasta that is characteristic for general customers, the present inventors have focused on the liver of mill shellfish, which has not been so much excluded as food, and examined it. As a result, the present inventors have succeeded in producing an appetizing pasta that has a rich and unique flavor and is further colored in a light moss-green color, and has reached the present invention.
即ち、本発明は、ミル貝の肝を練りこんだパスタである。そして、好ましくは、ミル貝の肝が、小麦粉に対して5〜20重量%含まれているパスタである。 That is, the present invention is pasta in which the liver of a mill shell is kneaded. And preferably, the liver of a mill shellfish is pasta contained 5 to 20weight% with respect to wheat flour.
かかるパスタは、好ましくは、小麦粉に、小麦粉に対して5〜20重量%のミル貝の肝と適量の水を加えて練り合わせ、次いで、練り合わせた物を押出成形し、成形品を熟成し、その後、−10℃以下で冷凍保存することによって製造することができる。 Such pasta is preferably prepared by adding 5 to 20% by weight of mill shell liver and an appropriate amount of water to the flour and kneading, then extruding the kneaded product and aging the molded product, , And can be produced by freezing at -10 ° C or lower.
本発明によると、薄いモスグリーン色に着色した見た目にも綺麗なパスタが得られる。そしてこのパスタを調理すると、海の香りが漂う新感覚の、そしてこくのある独特の風味を有するパスタとなる。 According to the present invention, it is possible to obtain pasta that is beautifully colored in a light moss green color. And when this pasta is cooked, it becomes a pasta with a new and rich flavor with the scent of the sea.
ミル貝とは、バカガイ科の大形二枚貝であり、正式にはミルクイ貝(本ミル)のことであるが、類似のナミガイ(白ミル)も含めて言う場合もある。発明のミル貝には、本ミルも白ミルも含まれるものである。ミル貝は、大きな水管部分と内臓部分からなり、水管部分は、鮨ネタやサシミとして利用されているが、主として肝からなる内臓部分は、これまで食用に供されることは、地場以外では余りなかった。本発明においては、ミル貝のこの肝を利用するものである。 The mill shell is a large bivalve of the mussel family, which is officially a milk mussel (this mill), but sometimes includes a similar mussel (white mill). The mill shell of the invention includes both the present mill and the white mill. The mussels consist of a large water pipe part and a visceral part, and the water pipe part is used as a spear and a sashimi. There wasn't. In the present invention, this liver of the mill shell is utilized.
パスタとは、小麦粉で作るイタリアの麺類の総称であり、具体的には、スパゲッティ、マカロニ、フィットチーネ、バーミセリー、ヌードル、その他の形をしたものなどの麺類の総称である。一般的にパスタには、二粒系小麦であるデュラム小麦から製造されるデュラム粉が用いられるが、本発明におけるパスタはそれに限らず、普通系小麦粉から製造された各種小麦粉を用いたもの、あるいはそれらとデュラム粉を混合したものを用いたものも含むものである。 Pasta is a generic name for Italian noodles made from wheat flour, and specifically a generic name for noodles such as spaghetti, macaroni, fitcine, vermicelli, noodles, and other shapes. In general, for pasta, durum flour produced from durum wheat, which is a two-grain wheat, is used, but the pasta in the present invention is not limited thereto, and those using various flours produced from ordinary flour, or The thing using what mixed those and durum powder is also included.
パスタは、工業的には、通常、ミキシング工程、プレス(押し出し)工程、乾燥工程、調質工程、秤量・包装工程を経て製造され商品化される。先ず、ミキシング工程では、小麦粉に適量の水を加えてミキサーで練り、パスタの生地が形成される。次のプレス工程では、出来上がった生地がプレス機に送り込まれ、ダイスと呼ばれるノズルから押し出される。生地をダイスから押し出す圧力は、通常、50〜100kg/cm2程度である。ダイスの孔の大きさや形で、様々な形や太さのパスタ製品が製造される。その後、種々の形に成形されたパスタは、乾燥され、次いで、品質を安定させるために調質サイロに一定時間放置される。そして、ストリップマシン等によって一定の長さに切断、あるいは秤量され、次いで包装して商品とされる。 Industrially, pasta is usually manufactured and commercialized through a mixing process, a pressing (extruding) process, a drying process, a tempering process, and a weighing / packaging process. First, in the mixing step, an appropriate amount of water is added to the flour and kneaded with a mixer to form a pasta dough. In the next pressing step, the finished dough is fed into a press machine and extruded from a nozzle called a die. The pressure for extruding the dough from the die is usually about 50 to 100 kg / cm 2 . Depending on the size and shape of the hole in the die, pasta products with various shapes and thicknesses are manufactured. Thereafter, the pasta formed into various shapes is dried and then left in a tempered silo for a certain period of time to stabilize the quality. Then, it is cut or weighed to a certain length by a strip machine or the like, and then packed into a product.
本発明においては、前記のミキシング工程において、小麦粉に所定量のミル貝の肝を混合し、ミキサーで練り合わせれば良い。いわゆる手作りでパスタ生地を作る場合も、同様に、
生地を作る工程で両者を練り合わせることができる。小麦粉に加えるミル貝の肝の量は、特に制限はないが、添加したことによるパスタの色合い、茹で上げた後の風味等を考慮すると、混合されるミル貝の肝の量は、小麦粉の重量に対して5〜20重量%であるのが好ましく、10〜15重量%がより好ましい。かかるパスタは、好ましくは、小麦粉と、小麦粉に対して5〜20重量%のミル貝の肝を混合し、これに適量の水を加えて、例えば、ミキサーで練り合わせ、次いで、練り合わせた物を、例えば、押出し機で押出成形し、成形品を熟成し、その後、例えば、冷凍機で−10℃以下に冷凍保存することによって製造することができる。押出成形時には、押出し温度(通常は25〜30℃程度になる)をできるだけ下げるために、例えば、押出機に冷風を当てて10℃以下まで冷却するのが良い。熟成は、室温以下の温度に冷却しながら数時間行えば良い。熟成後、成形品は−10℃以下、好ましくは−20℃以下で冷凍保存され、そして、好ましくは冷凍状態で出荷される。
In the present invention, in the mixing step, a predetermined amount of mill shell liver may be mixed with wheat flour and kneaded with a mixer. Similarly, when making pasta dough by hand,
Both can be kneaded in the process of making the dough. The amount of mill shell liver added to the flour is not particularly limited, but considering the pasta color and flavor after boiled, the amount of mill shell liver mixed is the weight of the flour. The content is preferably 5 to 20% by weight, more preferably 10 to 15% by weight. Such pasta is preferably prepared by mixing wheat flour and liver of 5 to 20% by weight with respect to the wheat flour, adding an appropriate amount of water, kneading with a mixer, and then kneading. For example, it can be manufactured by extruding with an extruder, aging the molded product, and then storing in a refrigerator at -10 ° C or lower. At the time of extrusion molding, in order to reduce the extrusion temperature (usually about 25 to 30 ° C.) as much as possible, it is preferable to cool the extruder to 10 ° C. or less by applying cold air to the extruder. The aging may be performed for several hours while cooling to a temperature below room temperature. After aging, the molded product is stored frozen at -10 ° C or lower, preferably -20 ° C or lower, and is preferably shipped in a frozen state.
ミル貝の肝は、小麦粉と適量の水で直接練り合わせても良いが、あらかじめアルコールと共にフードプロセッサーにかけ攪拌・混合しておくと、小麦粉との練り合わせがスムーズに行われるので好ましい。なお、本発明においては、小麦粉とミル貝の肝以外に、パスタの製造において通常添加される公知の添加剤、例えば、卵白粉、塩等を、必要量加えてもかまわない。以下、実施例により本発明を詳述する。 The mill shell liver may be directly kneaded with flour and an appropriate amount of water, but it is preferable to stir and mix with alcohol in advance in a food processor because kneading with the flour is performed smoothly. In addition, in this invention, you may add required amount of well-known additives normally added in manufacture of pasta other than the liver of wheat flour and a mill shell, for example, egg white powder, salt, etc. Hereinafter, the present invention will be described in detail by way of examples.
デュラム粉9kgと白ミルの肝1kgに適量の水を加え、パスタマシーンP80A(日本イタルジ社)を用いて、室温で30分間ミキシングし、その後、冷風で10℃以下に冷却しながらダイスより押し出してフィットチーネ(5mm幅)を得た。このフィットチーネを、10℃で2時間熟成し、次いで、強制冷凍機で−35℃まで冷凍して本発明のフィットチーネを得た。得られたフィットチーネは、薄いモスグリーン色に着色していた。 Add an appropriate amount of water to 9 kg of durum powder and 1 kg of white mill liver, mix with Pasta Machine P80A (Italy Japan) for 30 minutes at room temperature, and then extrude from a die while cooling to 10 ° C or less with cold air. Fittine (5 mm width) was obtained. The fit cine was aged at 10 ° C. for 2 hours and then frozen to −35 ° C. with a forced refrigerator to obtain the fit cine of the present invention. The resulting fitchine was colored light moss green.
上記で得られたフィットチーネを常法に従って茹で上げたところ、艶のある薄いモスグリーン色の見栄えの良い麺に茹で上がった。そして、その食感は、少し海草の風味を持った、こくのある味であった。 When the fittina obtained above was boiled according to a conventional method, it was boiled into a glossy thin moss-green noodles that looked good. And the texture was a rich taste with a little seaweed flavor.
Claims (3)
Add 5-20% by weight of mill shell liver and appropriate amount of water to the wheat flour and knead, then extrude the kneaded product, age the molded product, then freeze at -10 ° C or below A method of making pasta characterized by preservation.
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JP2005144034A JP4681349B2 (en) | 2005-05-17 | 2005-05-17 | Mill shell liver pasta and process |
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JP2005144034A JP4681349B2 (en) | 2005-05-17 | 2005-05-17 | Mill shell liver pasta and process |
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JP2006320204A JP2006320204A (en) | 2006-11-30 |
JP4681349B2 true JP4681349B2 (en) | 2011-05-11 |
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JP6630077B2 (en) * | 2015-07-21 | 2020-01-15 | 日本製粉株式会社 | Method for producing pasta |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
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JP2000175641A (en) * | 1998-12-11 | 2000-06-27 | Body Support Shop Abe:Kk | Wheat noodle for sportsman rich in stamina nutrient of natural material and its production |
JP2002272424A (en) * | 2001-03-19 | 2002-09-24 | Kaiyo Shokuhin Kk | Method for producing fish meat-containing food |
JP2005027548A (en) * | 2003-07-10 | 2005-02-03 | Q P Corp | Method for producing pescatore spaghetti, and pescatore spaghetti sauce kit used in the same |
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JPS5814189B2 (en) * | 1980-04-07 | 1983-03-17 | 高津 正雄 | Method for manufacturing viscoelastic noodles |
JPS60126043A (en) * | 1983-12-13 | 1985-07-05 | Showa Sangyo Kk | Paste |
JPS62259556A (en) * | 1986-05-06 | 1987-11-11 | Nippon Solid Co Ltd | Production of noodles |
JPH0471460A (en) * | 1990-07-13 | 1992-03-06 | Santomi Suisan Kk | Sea urchin-containing noodle and its production |
JPH07274875A (en) * | 1994-04-06 | 1995-10-24 | Sansui Kk | Novel noodles using oyster |
JPH08191671A (en) * | 1995-01-13 | 1996-07-30 | Kanniyabo:Kk | Noodle, bread and cakes containing land snail ingredient |
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JP2000175641A (en) * | 1998-12-11 | 2000-06-27 | Body Support Shop Abe:Kk | Wheat noodle for sportsman rich in stamina nutrient of natural material and its production |
JP2002272424A (en) * | 2001-03-19 | 2002-09-24 | Kaiyo Shokuhin Kk | Method for producing fish meat-containing food |
JP2005027548A (en) * | 2003-07-10 | 2005-02-03 | Q P Corp | Method for producing pescatore spaghetti, and pescatore spaghetti sauce kit used in the same |
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