JP4999107B2 - Method for producing food and pet food using roasted dried pasta - Google Patents

Description

  The present invention relates to a method for producing food and pet food using a roasted dried pasta.

Dried pasta is mainly boiled and used for food.
Moreover, the snack food which fried dry pasta is known (for example, refer patent document 1).

Japanese Patent Publication No. 2005-151888

When the dried pasta is fried, there is a feature that calories increase, and it is difficult to produce a low-calorie food or pet food.
The object of the present invention is to develop a new method for using dried pasta, and to provide a method for producing foods and pet foods having a texture that is different from the conventional methods of boiling and frying. Is to provide.

As a result of intensive studies to achieve the above-mentioned object, the present inventor obtained a food having a favorable texture or a chewy pet food by roasting dried pasta and then coating with oil and seasoning. As a result, the present invention has been completed.
Accordingly, the present invention is a method for producing food or pet food, characterized in that dried pasta is roasted and then coated with fats and seasonings.
The roasting is performed at a temperature of 170 to 205 ° C. and a heating time of 5 to 20 seconds.
Furthermore, the roasting method is a method for producing food or pet food in which the roasting method is sand roasting, and preferable roasting conditions are a temperature of 180 to 200 ° C. and a heating time of 10 to 15 seconds.

  According to the production method of the present invention, it is possible to obtain a food with a good texture or a pet food with a good bite, which has characteristics different from those of the conventional methods of boiling and frying.

Hereinafter, the present invention will be described in detail.
The dry pasta used in the present invention is prepared by adding flour and starch such as durum flour and ordinary wheat flour as the main raw material to knead and preparing the dough, forming it by a conventional method such as rolling and extrusion, and drying it. Say.
Additives conventionally used in the production of noodles such as eggs and thickeners can be used as the raw material as necessary.
Normally, the dry pasta has a water content of about 12% by mass, but the dry pasta used in the present invention preferably has a water content of 9 to 15% by mass.
When the water content is lower than 9% by mass, when roasting, the fire does not pass uniformly and the heating becomes insufficient.
On the other hand, if the water content exceeds 15% by mass, the product is damaged after heating, which is not suitable.
The shape of the dried pasta is not particularly limited, and long pasta, short pasta, lasagna, etc. can be used, but for pet food, a shape that does not damage the oral cavity of a dog or the like is preferable, and long pasta is suitable for use. Absent.
Dried pasta is usually not produced by adding salt or sugar, and is suitable as a raw material for pet foods such as dogs that do not require as much salt.

The oils and fats that can be used in the present invention are not particularly limited as long as they are oils and fats that have been conventionally used in edible and pet foods, and liquid oils and solid oils can be used.
For example, salad oil, white squeezed oil, corn oil, soybean oil, sesame oil, rapeseed oil, palm oil, sunflower oil and the like can be used as the liquid oil.
Moreover, lard, head, chicken oil, shortening, butter, margarine, etc. can be used as the solid fat.
As for the quantity of the fats and oils used for coating, 2-7 mass% is preferable with respect to a product.

The seasoning that can be used in the present invention is not particularly limited as long as it is a seasoning conventionally used for food and pet food, and can be used in either powder or liquid form.
For example, seasonings based on chicken (extract) powder, pork (extract) powder, beef (extract) powder, fish (extract) powder, cheese powder, milk powder, sweet seasoned glaze, chocolate, etc. it can.
However, those containing onion-based materials, irritants (such as spicy herbs), and chocolate are not preferred for pet food.
The amount of seasoning used for the coating is preferably 1 to 3% by mass relative to the product.

The roasting of the present invention is preferably performed at a temperature of 170 to 205 ° C. and a heating time of 5 to 20 seconds.
The requirements of roasting temperature and roasting time in the present invention are correlated, and it is difficult to obtain a good product even if roasting temperature is high and roasting in a short time, or conversely roasting at low temperature for a long time. .
If the roasting temperature is less than 170 ° C., it is not preferable because it is not expanded and heating is insufficient.
On the other hand, when the roasting temperature exceeds 205 ° C., it is not preferable because it causes a bitter taste due to overheating.
If the heating time is less than 5 seconds, it is unpreferred and heating is insufficient, which is not preferable.
On the other hand, if the heating time exceeds 20 seconds, the bitterness is generated due to overheating, which is not preferable.

As the roasting method, hot air roasting, sand roasting roasting, and the like can be used, but sand roasting roasting that has a crunchy physical property and a clean shape is more preferable than hot air roasting.
It is desirable to cool once after roasting, and the cooling method includes vacuum cooling, air cooling, natural cooling, etc., but natural cooling with a low load on the product is preferable.
The order of the coating of the oil and the seasoning may be coating the seasoning after the oil or fat coating, or coating the seasoned oil and fat obtained by adding seasoning to the oil and fat in advance.
The coating method is not particularly limited as long as it can be uniformly coated, and includes spraying, dipping, showering, drum type, and the like, but a drum type capable of coating an appropriate amount of oil and fat efficiently and uniformly is preferable.
The way to eat can be used as a snack for humans or as a topping for salad.
When given to animals, it can be used as a snack or as a topping for dry food.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1]
Dried macaroni (shape penne, length 30 mm, outline 4.2 mm, wall thickness 1.1 mm, moisture 12%) 20 kg of calcium carbonate as sand and roasting at a temperature of 190 ° C in a roasting machine (manufactured by Suzuki Iron Works) It was roasted by flowing for 10 seconds.
The roasted dried macaroni was naturally cooled and then heated to 40 ° C., and 1 kg of lard previously liquefied was drum-coated, and then 200 g of chicken powder was applied to obtain the food of the present invention.

[Examples 2-8, Comparative Examples 1-2]
A food was obtained in the same manner as in Example 1 except that the temperature and residence time were changed as shown in Table 1 in Example 1.

[Comparative Example 1]
In Example 1, a food was obtained in the same manner as in Example 1 except that the roasting process was changed to a process of boiling for 10 minutes with hot water.

[Comparative Example 2]
In Example 1, food was obtained in the same manner as in Example 1 except that the roasting process was changed to a process of frying with lard for 10 minutes.

The foodstuffs obtained in Examples 1-8 and Comparative Examples 1-2 were evaluated according to the following evaluation criteria by 10 panelists.
Appearance 5 The surface has a very moderate gloss and color, and is evenly coated. Very good. 4 The surface has a moderate gloss and color, and is evenly coated. Glossy and burnt, uniformly coated, normal
2 The surface is not moderately glossy or baked, and is partially inhomogeneous and inferior.
1 There is no moderate luster and burning color on the surface, the topping composition is hardened, and the texture is very inferior 5 The texture and mouth melt are very good 4 The texture and mouth melt are good 3 The texture is slightly chipped and the mouth melt is normal 2 The crunchiness is slightly worse, the mouth melts poorly, and is inferior 1 The crunchiness is poor and remains in the mouth, very poor overall ◎ Very good ○ Good △ Normal × Bad × × Very bad Shown in

Examples 1 to 8 were satisfactory both in appearance and texture.
In particular, Examples 1, 3, and 7 had a very moderate gloss and burnt color on the surface, a good texture, and a uniform coating of fats and oils and seasonings.
In Example 2, the surface had an appropriate gloss and baked color, and the texture was slightly softer than those in Examples 1, 3, and 7, and the fat and seasoning coating was uniform and good.
In Examples 4 and 5, the surface was slightly darker than Examples 1, 3 and 7, but had an appropriate burned color and appropriate luster, and the fat and seasoning coatings were uniform and good.
Since the surface of Comparative Example 1 was starchy and sticky, the coating of fats and oils and seasonings became non-uniform and the appearance and texture were very bad.
In Comparative Example 2, the surface had moderate gloss and color, and was uniformly coated, but the oil was soaked and the texture was poor, which was inferior to that of Example 1.

[Examples 9 to 16, Comparative Examples 3 to 4]
The foodstuffs obtained in Examples 1 to 8 and Comparative Examples 1 and 2 were given to 10 dogs as pet foods, and evaluated as the following evaluation criteria as Examples 9 to 16 and Comparative Examples 3 to 4, respectively.
Bite 5 bite is very fast and easy to eat, very good 4 bite is fast and somewhat easy to eat, good 3 bite and easy to eat is normal
2 It is inferior because it seems that eating is slow and difficult to eat.
1 Eating is very slow or does not try to eat, very inferior condition 5 Eating almost all 4 Eating more than 70% Eating half half Eating about half 2 Remaining over 70% 1 Overall remaining almost all ◎ Very good ○ Good ΔNormal × Poor ×× Very Bad The average value of 10 dogs is shown in Table 3 as the evaluation result.

Examples 9 to 16 were satisfactory both in biting and eating condition.
In particular, Examples 9, 11, 12, and 15 had a very appropriate gloss and color on the surface, had a good texture, and had a uniform coating of fats and seasonings.
In Comparative Examples 1 and 2, the bite and the eating condition were both bad and very bad.

Claims (3)

  A method for producing food or pet food, characterized in that dried pasta is roasted and then coated with fats and seasonings.   The method for producing food or pet food according to claim 1, wherein the roasting is performed at a temperature of 170 to 205 ° C and a heating time of 5 to 20 seconds. The method for producing food or pet food according to claim 1 or 2, wherein the roasting method is sand roasting.