JP4883585B2 - Pasta containing wheat kernel and method for producing the same - Google Patents

Description

  The present invention relates to pasta containing wheat kernels and a method for producing the same.

In order to prevent lifestyle-related diseases, intake of dietary fiber is recommended, and pasta is manufactured using whole wheat flour, wheat bran (grain skin), etc. It is manufactured and sold with added dietary fiber.
However, pasta made with whole grains and pasta added with bran are brown and opaque and poor in appearance, and the texture is crispy and too brittle, and has a rough feeling. There is a strong grain odor.
For this reason, such pasta is of a level that can be eaten with patience, or can be eaten with a rich sauce, with no support from consumers.

Such problems always occur in foods rich in grain bran, and many studies have been made on improving flavor and texture.
For example, a method of finely pulverizing whole wheat flour to eliminate graininess (for example, refer to Patent Document 1), a method of pulverizing with a mortar after adding water to bran (for example, refer to Patent Document 2), and impregnating a seasoning liquid into bran with oil A frying method (see, for example, Patent Document 3) is known.
However, no pasta with whole-grain pasta or bran added is as tasty and good in appearance as ordinary pasta.

Special table 2007-514443 Japanese Patent Publication No. 2001-3228906 JP 2005-218418 A

  Accordingly, an object of the present invention is to provide pasta having a good taste and good appearance despite containing wheat bran.

As a result of intensive studies to achieve the above-mentioned problems, the present inventor added wheat bran with moisture adjusted to 37 mass% or more and 50 mass% or less to the dough, and the pasta containing wheat bran Despite the fact that it is excellent in flavor, texture and appearance, and if the added amount of the wheat kernel is in the range of 8 parts by mass to 100 parts by mass with respect to 100 parts by mass of the dough, As a result, the present inventors have found that the product appearance and the like are good and have completed the present invention.
Accordingly, the present invention is a method for producing pasta by an extruded noodle method, characterized by using pasta dough containing wheat grains prepared in such a manner that the water content is 37% by mass or more and 50% by mass or less. is there.
Moreover, the addition amount of the said wheat kernel is 8 mass parts or more and 100 mass parts or less with respect to 100 mass parts of pasta dough, It is a manufacturing method of pasta characterized by the above-mentioned.
Furthermore, it is the pasta manufactured by the said manufacturing method of pasta.

The pasta obtained by the method for producing pasta of the present invention is not only delicious and excellent in texture, but also contains a lot of nutrients such as dietary fiber and has a good appearance.
Furthermore, since it is simply added to the grain or boiled and added to the grain, it can be easily produced without the need for troublesome processing.
The pasta of the present invention has a unique elasticity in the portion containing the grain, and has a unique and preferable texture as pasta.
The pasta of the present invention can change the appearance by changing the type of wheat added, and can produce pasta with good appearance.
Furthermore, since the grain can be seen through, it is possible to appeal from the appearance that there are many dietary fibers and the like, and the consumer's willingness to purchase can be enhanced.

Hereinafter, the present invention will be described in detail.
The pasta of the present invention refers to the addition of water to durum semolina or flour or a mixture thereof (further ingredients such as eggs, vital wheat gluten, tomatoes, spinach, vitamins, minerals, amino acids, thickeners, emulsifiers, etc. Additives may be added as necessary), and refers to noodles that are kneaded to make dough and extruded.
The pasta of the present invention can be used in a dry or undried state.
The shape of the pasta of the present invention is not particularly limited.
As an example of the pasta of the present invention, spaghetti, permicelli, lasagna, macaroni, shell, wheel, twist, fujiri, penne, ravioli, terrine, farfare, curl, tripolini, manica, long macaroni, tripelli, cannelloni, chelentani, Creste can be mentioned.

In the present invention, the wheat kernel (hereinafter simply referred to as “grain”) added to pasta dough refers to the fruit of the plant belonging to the genus Wheat.
There are many types of wheat, but in the present invention, there is a starch-based endosperm, and the use of bran (skin) or germ containing a lot of nutrients such as dietary fiber, vitamins, and minerals, Since these are properties common to wheat, the type of wheat used is not particularly limited.
Examples of wheat that can be used include normal wheat, durum wheat, club wheat, spelled wheat, kamut wheat and the like.
The pasta of the present invention has a characteristic that the grains contained therein can be seen through, and the use of wheat having various appearances (colors) is a means for producing a characteristic product.
Wheat is classified into red wheat (orange to reddish brown) and white wheat (white to light yellow) depending on the color of the hull, but there are also dark purple black wheat and blue blue wheat with a hull.
Those wheats can of course also be used in the present invention, and the various pasta colors can be used successfully to make the pasta of the present invention more attractive.
Cereals other than wheat, such as rye, barley, and rice, can be processed by the method of the present invention, but because of poor taste, texture, mechanical strength, etc., excellent pastas as in the case of wheat grains cannot be obtained. .

In the present invention, wheat is added to pasta dough after adjusting the moisture to a certain range.
It is necessary to adjust the water content of the wheat added to the pasta dough of the present invention to 37 mass% or more and 50 mass% or less.
In the present invention, in order to adjust the moisture value of wheat, a method of adding a necessary amount of water to the grain and allowing it to permeate for a certain time or a method of immersing the grain in water for a certain time can be used.
Furthermore, a method of dipping the grain in water and heating (boiled) can also be used.
Moisture only rises to about 40% by weight only by hydration or immersion (more than that, it is difficult to absorb water at room temperature) and the time required for water penetration is long, but it can be adjusted to a higher moisture value by heating, The time required can be significantly reduced.
If a method of heating under pressure is used, the processing time is further shortened.
When hydrated, the gluten protein is denatured and the starch is gelatinized. However, if the moisture content is the same, the behavior during pasta production is almost the same regardless of the presence or absence of heating.
In the present invention, the moisture content of the wheat is adjusted so that it has sufficient softness to extrude and has sufficient hardness so that the shape of the shaped pasta does not collapse.
Therefore, any grain having an appropriate hardness can be used, and the presence or absence of heating is not limited as long as the moisture is within the above range.

It is preferable that the addition amount of the wheat grain whose water content is adjusted in the present invention is 8 parts by mass or more and 100 parts by mass or less with respect to 100 parts by mass of the dough.
If the amount added is too large, falling noodles, cracks and deformation are likely to occur during drying.
Fallen noodles means that the noodle strings are cut and dropped when the spaghetti is dipped in a bowl and dried.
In the pasta of the present invention, the pasta dough is buried between the wheat grains and serves to bond the grains.
However, if the amount of added grain is too large, the possibility of direct contact between the grains increases, and in such a case, a weak portion is formed in the noodle strings and breaks, resulting in falling noodles.
In the case of macaroni and the like, a weak portion is formed in the same manner, and cracking and deformation may occur.
Therefore, pasta having a more desirable quality can be obtained when the addition upper limit is about 100 parts by mass of the grain whose moisture is adjusted with respect to 100 parts by mass of the dough.

The pasta of the present invention feels strong elasticity when chewing a grain portion, and changes the texture.
However, if the amount of grain added is too small, the frequency of feeling elasticity will be reduced and the attractiveness will be diminished.
Moreover, when there is little addition amount of a grain, pieces, such as a spaghetti noodle string or macaroni without a grain, will become conspicuous, and it is not preferable.
These problems are particularly conspicuous when the grain whose water content has been adjusted is less than 8 parts by mass with respect to 100 parts by mass of the dough. If 8 parts by mass is the lower limit, pasta having a more desirable quality can be obtained.
Of course, when the added amount of grain is small, nutrients such as dietary fiber are also reduced. From a nutritional standpoint, the effect is reduced when the added amount is too small.
However, depending on the application, it is also possible to add outside the above range.

The pasta of the present invention is characterized by containing wheat grains.
Wheat kernels are subjected to strong pressure during extrusion and deform so that they are stretched in the direction of extrusion, but even when viewed from the outside, the existence of the grains is clearly known and appeals that there are many nutrients such as dietary fiber. it can.
The grains in pasta are surrounded by dough derived from durum semolina, and the bran rarely appears on the surface, so there is almost no graininess or taste or aroma derived from wheat bran. (However, if you chew for a long time, you will feel the taste of bran.)
Furthermore, the portion containing the grain has elasticity, which is preferable because the texture is changed.
As described above, the pasta of the present invention does not have the disadvantages of conventional whole-grain pasta and bran-containing pasta, and further has a portion superior to conventional pasta in terms of texture and appearance.

Hereinafter, the present invention will be specifically described by way of examples.
[Examples 1 to 4, Comparative Examples 1 to 3] Pasta with various grains kneaded Various pastries were added to pasta dough, extruded and evaluated.
Table 1 shows the grains used.
1CW for Canadian Western Red Spring Wheat, Hokushin for Hokkaido Wheat, ASW for Australian Japanese Noodle Blend Wheat, Durum for Canada Western Amber Durum Wheat, Rye for Canadian Rye, Barley for Hokkaido Rice is brown rice from Iwate Prefecture.
Since barley has a hull (thick skin corresponding to rice husk), it was used after removing it with a rice mill.
The grain was hydrated to a moisture content of 40% and left at room temperature for 24 hours.
For pasta dough, 28 parts by mass of water was added to 100 parts by mass of commercially available durum semolina, and kneaded with a pin mixer for 10 minutes to obtain a pasta dough.
30 parts by mass of moisture-adjusted cereal was added to 100 parts by mass of the pasta dough, and extruded and shaped by a pasta machine manufactured by Demaco (using a die for φ1.7 mm spaghetti), and dried to obtain a dried spaghetti .
The appearance of the dried spaghetti and the texture after cooking were evaluated by 10 panelists.
The processability was evaluated by a pasta engineer who made the prototype.
The evaluation method was a three-level evaluation.
○ indicates good, Δ indicates slightly inferior, and × indicates inferior.
The results are shown in Table 1.

Four kinds of wheat showed good results in all items.
Even if the brands of wheat were different, there was almost no difference in texture and flavor between pasta containing them. (There was a color difference due to the different color of the bran.)
The pasta to which grains were added in the present invention had a candy-like appearance including inclusions, and the appearance was unique and good.
Rye is generally inferior in processability and appearance to pasta containing wheat, but has a bitter taste and a bitter taste. In addition, although the texture is similar to wheat, the elasticity was slightly weak.
Barley appears to be hard and difficult to extrude, and the texture is inferior because the grain portion is hard and stiff, and the hull left behind in the grooves makes it feel a little rough.
Rice had a lot of falling noodles when dried.
In addition, the appearance and texture of the part containing the grain were slightly different from those of the other parts in appearance and texture, but inferior to the wheat and the like because the difference was difficult to understand.
Furthermore, in the case of rice, the content of dietary fiber is not much different from pasta, so it is less attractive in terms of nutrients and inferior to wheat.

[Examples 5 to 15 and Comparative Examples 4 to 8] Grain moisture Vapor moisture was changed, kneaded into pasta dough, and extruded to produce pasta.
Water was added to hoxin so that the water content was 31 to 40% by mass, and the mixture was allowed to stand at room temperature for about 16 hours to absorb water.
The moisture is shown in Table 2.
Although an attempt was made to prepare a sample having a water content exceeding 40% by mass, it seemed that water could not be absorbed any more, so 40% by mass was set as the maximum amount of water.
In Example 2, dry spaghetti of Examples 5 and 6 and Comparative Example 5 were obtained in the same manner as in Example 2 except that hoxin was replaced with the moisture-adjusted hoxin.
Comparative Example 4 in which the water content of hoxin was adjusted to 31% was too hard to be extruded.

Hocsin was put into boiling water and heated at normal pressure for a certain time to adjust the water content to 34 to 49% by mass.
The results are shown in Table 3.
Even if the heating time was 24 minutes or longer, the water content did not rise easily, so the maximum water content in this method was 49% by mass.
50 parts by mass of the above-adjusted hoxin was added to 100 parts by mass of pasta dough prepared in the same manner as in Examples 1 to 4, and the mixture was extruded using a Demaco pasta machine (using a macaroni die). And dried to obtain dry spaghetti of Examples 7 to 10 and Comparative Example 6.

Hocsin was added to boiling water and heated for a certain period of time to adjust the water content to 37 to 53% by mass.
The results are shown in Table 4.
Heating was performed using a commercially available pressure cooker. Other than that was carried out similarly to Examples 7-10, and obtained the dried spaghetti of Examples 11-15 and Comparative Examples 7 and 8.
Evaluation was performed in the same manner as in Examples 1 to 4.
The test results are shown in Tables 2, 3, and 4.

The pastas of Examples 5 to 15 were good in workability, appearance, texture and flavor.
The pasta of Comparative Example 4 could not be produced.
The pastas of Comparative Examples 5 and 6 were also difficult to extrude because the grains were hard.
In addition, the pasta of Comparative Examples 5 and 6 was conspicuous in white spec (white spots formed in the pasta) after drying and inferior in appearance.
The texture and taste were good.
The pasta of Comparative Examples 7 and 8 lacked the strength of the grain portion, and after being molded or dried, the pasta was inferior in workability and inferior in appearance. The texture was slightly soft but in a range with no problems, and the taste was not much different from other samples.
From these results, it was confirmed that the moisture content of the wheat kernel added to the pasta in the present invention may be 37% by mass or more and 50% by mass or less regardless of the adjustment method.

[Examples 16 to 25, Comparative Example 9] Grain addition amount PH (Australian prime-hard wheat) was placed in boiling water and heated at normal pressure to adjust the water content to 40% by mass.
Dry spaghetti was obtained in the same manner as in Examples 1 to 4, except that the PH was added to 100 parts by mass of pasta dough at the ratio shown in Table 5.
Evaluation was performed in the same manner as in Examples 1 to 4.
The test results are shown in Table 5.

The processability is not particularly problematic up to 100 parts by weight of wheat grain added, but falling noodles started to stand out.
This is because the concentration of the wheat kernel is too high, and a case where the skin portions of the wheat kernel contact each other without sandwiching the dough occurs, and the strength is weakened.
When the amount of added wheat kernels is too small, the texture does not feel the particular elasticity so much, and the pasta of the present invention cannot be sufficiently attracted.
On the other hand, when the amount of wheat grains added was extremely large, the texture was stiff and slightly inferior.
Regarding the appearance, the range of the added amount of wheat grains of 8 to 120 parts by mass was evaluated as good.
In Examples 16 and 17, since the noodle strings not containing grains were conspicuous, it was evaluated to be slightly inferior.
In addition, when the ratio of the noodle strings not containing grains was confirmed, it was 45% in Example 16, 29% in Example 17, and 16% in Example 18.
Even when a lot of grains were added, it seemed to be good for health, and it was much better than commercially available whole-grain pasta, but the evaluation was good, but in Example 25 the deformation was noticeable Slightly inferior.
From these results, it was confirmed that when the wheat kernel addition amount in the present invention is 8 to 100 parts by mass with respect to 100 parts by mass of pasta dough, the product becomes even more attractive and the processability is also good. .

[Example 26, Comparative Examples 9, 10] Cooking Example 1
Pasta made in the same manner as in Example 8 was boiled and served on a plate, and a commercially available meat sauce was warmed and applied to make the spaghetti meat sauce of Example 26.
A spaghetti meat sauce of Comparative Example 9 was prepared by using a commercially available spaghetti and cooking in the same manner as in Example 26.
A commercially available whole grain spaghetti was used and cooked in the same manner as in Example 26 to obtain a spaghetti meat sauce of Comparative Example 10.
In Example 26, the noodles had some elasticity and the texture was changed, which was delicious compared to Comparative Example 9. In addition, the noodle strings were seen to contain grains, and the appearance was also good.
Comparative Example 10 was inferior because the noodle strings were brown and looked bad, the texture was crispy and lacked elasticity, was rough, and taste was felt.
From this result, it was confirmed that the spaghetti of the present invention was superior to conventional spaghetti and whole-grain spaghetti.

[Example 27, Comparative Example 11] Cooking Example 2
In the same production method as in Example 8, the die was changed to that for penne, and the wheat to be added was changed to black wheat (made in China) with water adjustment, to make penne with black wheat.
The penne was boiled and garnished with a warm commercially available arrata sauce, and served on a plate.
A commercially available penne was cooked in the same manner as in Example 27 to obtain a penne arrata for Comparative Example 11.
In Example 27, the elasticity of the grains in the pasta changed the texture, and was delicious and good compared to Comparative Example 11.
In Example 27, addition of grain could be discriminated from the entangled sauce, and the appearance was good.

Claims (3)

  A method for producing pasta by an extrusion noodle method, comprising using a pasta dough containing wheat grains prepared in such a manner that the water content is 37% by mass or more and 50% by mass or less.   The method for producing pasta according to claim 1, wherein the added amount of wheat kernel is 8 parts by mass or more and 100 parts by mass or less with respect to 100 parts by mass of pasta dough.   Pasta produced by the method for producing pasta according to claim 1 or 2.