JP6506135B2 - Method for producing refrigerated fresh pasta - Google Patents

Description

  The present invention relates to a method for producing fresh-cooked fresh pasta, which comprises the steps of: cooking with fresh-bread pasta obtained by noodle making of dough;

  Raw pasta are pasta which do not undergo a drying process from noodle making to cooking. Compared with dry pasta which is dried after making noodles, it is a food which is inferior in shelf life but popular because it has a unique texture with elasticity. Also, in recent years, with the development of refrigeration storage and refrigeration distribution technology, refrigerated cooked noodles obtained by refrigerated noodles that have been prepared for eating have been developed, and various types are distributed and marketed. Such cold-cooked noodles technology can solve the problem of shelf life of raw pasta and enable long-term storage.

  However, conventional cold-cooked noodles suffer from problems such as the surface of the noodle being dried and the noodle becoming hard during cold storage, and the texture decreases. Also, conventionally, as a refrigerated food which can be easily eaten only by cooking, there is known a refrigerated food comprising a set of refrigerated cooked noodles and a refrigerated product such as a sauce and ingredients which are eaten mixed with this By the way, such refrigerated food has a problem that the moisture such as the source is transferred to the noodles at the contact portion with the sauce etc. in the noodles during the cold storage, and as a result, the texture of the noodles becomes too soft. . Furthermore, in the case of the cooked and cooked noodles, there is a problem that the noodle strings bind to each other during cold storage, which makes it difficult to loosen and not suitable for eating.

  In Patent Document 1, as a technique for improving loosening of noodle strings in cold-cooked noodles, a gelatin-containing seasoning liquid is attached to boiled noodles, and then sealed and packaged, and chilled storable noodle foods obtained by cooling Are described, and an example in which the noodle food is applied to meat spaghetti is also described.

JP-A-6-284874

  According to the study of the present inventors, it has been found that various problems with the cold-cooked noodles described above are particularly remarkable in cold-cooked fresh pasta prepared by cooking fresh cold-paste in a bowl and chilling. Although the technique regarding the cold-cooked noodles of patent document 1 is a certain effect by cooking by a batter of dry pasta, and a subsequent cold storage process, it was inadequate when using fresh pasta. With regard to fresh-cooked fresh pasta, there has not been provided any technology for improving the texture deterioration and the difficulty in loosening the noodle strings.

  The object of the present invention is to be able to be stored for a long time, eat without heating, have a good appearance and texture, have a good entanglement with the source, and have a good loosening of the noodles. The provision of fresh refrigerated fresh pasta.

  The present inventors conducted various studies to solve the above-mentioned problems, and as a result, dough prepared from dough raw materials including raw material flour was extruded and made into noodles with relatively high specific pressure as raw pasta. In a process for producing fresh pasta, which has the steps of cooking the raw pasta with a spoon and storing it under refrigeration, wherein durum flour, processed starch and RVA peak viscosity are in a specific range as ingredients of raw material powder It has been found that by adopting ordinary flour, it is possible to obtain high quality cold-cooked fresh pasta having solved the above problems.

The present invention has been made based on the above-mentioned findings, and a process for obtaining raw pasta by extruding noodles produced by using a dough raw material containing raw material flour at a pressure of 40 to 150 kgf / cm ² , and The method comprises the steps of: cooking raw pasta with a broom to obtain cooked pasta; and a refrigerated step of refrigerating the cooked pasta, wherein the raw material powder comprises durum flour, processed starch and RVA peak viscosity of 3000 to 1000 This is a method of producing fresh-cooked fresh pasta containing 5000 mPa · S ordinary flour.

  According to the production method of the present invention, it can be stored for a long time, can be eaten with or without cooking, has a good appearance and texture, has a good entanglement with a source, and has a noodle band A refrigerated fresh pasta with good loosening is obtained. That is, the fresh-cooked fresh pasta obtained by the production method of the present invention have good appearance and texture even after being stored for several days under refrigeration, and can be eaten as it is without cooking. It can be eaten deliciously even if reheated. Furthermore, the fresh-cooked fresh pasta obtained by the production method of the present invention is hard to cause inconveniences such as hardening of the noodles and binding of the noodle strings to each other and difficulty in peeling during cold storage, during storage Less likely to cause deterioration in handling and eating.

  The cold-cooked fresh pasta, which are the product of the present invention, are those obtained by refrigerated cooked fresh pasta. The "raw pasta" in the present invention refers to the preparation of the dough, the preparation of the dough, the preparation of the prepared noodles, and the cooking process (cooking with boiling water) of the noodle string in the series of prepared fresh pasta preparation steps. Refers to pasta produced without drying treatment. The term "do not dry" as used herein refers to forced drying intended to intentionally lower the moisture content of the dough or noodle band, for example, aggressively applying dry air to the dough or noodle band, etc. It means that the drying process is not performed, and does not include the evaporation of unintentional moisture from the dough or the noodle strings in the process of producing a series of fresh cooked pasta.

  The method for producing cold-cooked fresh pasta according to the present invention comprises the steps of: 1) preparing noodles by extruding the dough to obtain fresh pasta; and 2) cooking the fresh pasta obtained in the noodle-making process with boiling water. It has a cooking process and a refrigeration process which refrigerates the cooked pasta obtained in the cooking process. Each step will be described below.

[Noodle making process]
In the noodle making process according to the present invention, dough prepared using dough ingredients including raw material powder is extruded and made into noodles to obtain fresh pasta. Preparation of dough can be carried out according to a conventional method, and usually dough can be prepared by adding kneading water to dough ingredients and kneading. As the mixing water, water, a saline solution, water and the like that are usually used for noodle making such as can be used. The addition amount of the kneading water is not particularly limited, but in the present invention, considering that the prepared dough is subjected to a relatively high extrusion pressure to produce noodles, 25 to 25 parts by mass of the powder raw material 45 parts by mass is preferable, 27 to 36 parts by mass is more preferable, and 29 to 34 parts by mass is particularly preferable. If the amount of addition of the mixing water is too small, the shape retention of the raw pasta obtained by extrusion-made noodles may be low, and it may become fragile. However, it may be difficult to impart desired appearance and texture to raw pasta.

The extrusion pressure of the dough in the process of making noodles according to the present invention is relatively high as the extrusion pressure of fresh pasta, and specifically 40 to 150 kgf / cm ² , preferably 70 to 120 kgf / cm ² . When the extrusion pressure of the dough in the process of making noodles is outside the above-mentioned specific range, all of the appearance, texture, entanglement with the sauce, and loosening of the noodles are satisfied, as is apparent from the comparison with Examples and Comparative Examples It is not possible to obtain cold-cooked fresh pasta to be obtained.

  In the noodle production process according to the present invention, as a method of extruding the dough into noodle strings, a conventionally known extrusion noodle production method can be used. For example, a single-screw extrusion noodle machine or twin-screw extrusion for dry pasta production It can carry out according to a conventional method using a noodle making machine etc. The cross-sectional shape of the raw pasta noodle band is not particularly limited, and may be square, circular, oval, triangular, or any other shape. A die having a hole of a desired shape is placed in the extrusion portion of the noodle band of a commonly used extrusion-type noodle machine, and extrusion molding is performed to obtain fresh pasta having a cross-sectional shape corresponding to the hole. Moreover, after extruding a dough into a noodle band according to a conventional method, the noodle band can be rolled and further cut out into a noodle string shape to obtain a noodle string-like raw pasta.

  In the noodle production process according to the present invention, the extrusion-made noodles are preferably carried out under reduced pressure, and the degree of pressure reduction is preferably -200 mmHg to -760 mmHg, more preferably -600 mmHg to -760 mmHg. When the degree of reduced pressure of the environment in which the extruded noodles are carried out falls within such a range, dense and smooth noodles can be further easily obtained. In the noodle making process according to the present invention, it is only necessary to extrude and make the dough prepared by adding kneading water to the dough raw material and kneading it, and the kneading process and the noodle making process may be implemented only once. That is, in the noodle production process according to the present invention, two or more kneading processes or noodle production processes such as kneading the dough after noodle production again, applying the dough after noodle production again to noodle production, etc. are not necessary.

  As one of the main features of the noodle production process according to the present invention, a raw material powder containing durum powder, processed starch, and ordinary wheat flour having a RVA peak viscosity within a specific range is used as the raw material powder contained in the dough raw material. Can be mentioned. As apparent from the comparison between the Examples and the Comparative Examples described later, even if any of these three components is lacking, the appearance of the food, the texture, the entanglement with the sauce, the loosening of the noodles can satisfy all the refrigerated cooked raw materials You can not get pasta.

  As durum flour used for the raw material flour which concerns on this invention, what is obtained from durum wheat should just be obtained, for example, durum wheat flour, durum semolina etc. are mentioned, These 1 type is independent or it combines 2 or more types It can be used.

  The modified starch used for the raw material powder according to the present invention is a starch obtained by subjecting untreated starch to a chemical treatment or physical treatment, and in the present invention, one or two or more types of modified starch used for food in general including noodles. Can be used without particular limitation. Examples of untreated starch which is a raw material of modified starch include, for example, starch which can be used for ordinary pasta such as tapioca starch, potato starch, wheat starch, corn starch and waxy corn starch. Examples of the chemical treatment or physical treatment to be applied to untreated starch include acetylation, hydroxypropylation, etherification, crosslinking, oxidation, gelatinization, and the like, and two or more of these may be combined.

  The processed starch used in the raw material powder according to the present invention preferably has an RVA peak viscosity of 200 to 600 mPa · s, and the difference between the RVA peak viscosity and the RVA minimum viscosity (hereinafter also referred to as “breakdown” (BD) Is preferably in the range of 50 to 150 mPa · S, and further, the difference between the RVA final viscosity and the RVA minimum viscosity (hereinafter also referred to as “setback” (SB)) is 50 to 200 mPa · S. Is preferred. When the RVA peak viscosity, BD, and SB of the modified starch are in the above specific ranges, the texture of the resulting raw pasta will be better. The RVA peak viscosity, BD and SB will be described later.

  The ordinary wheat flour used for the raw material powder according to the present invention is ordinary wheat flour having an RVA peak viscosity of 3000 to 5000 mPa · s, preferably 3500 to 4400 mPa · s. RVA represents the gelatinization property when starch in the wheat flour dispersed in water is mainly heated to become a paste, and represents the viscosity (gelatinization peak viscosity) when starch is heat-swelled. If the RVA peak viscosity of ordinary wheat flour is less than 3000 mPa · S, the resulting raw pasta will be too soft, and if it exceeds 5000 mPa · S, it will be too hard, and if it is outside the above specific range It is not possible to obtain good cold-cooked fresh pasta.

Moreover, as for the common flour used for the raw material powder which concerns on this invention, it is preferable that the difference (breakdown: BD) of RVA peak viscosity and RVA minimum viscosity exists in the range of 1500-4000 mPa * S.
Moreover, as for the common wheat flour used for the raw material powder which concerns on this invention, it is preferable that the difference (setback: SB) of RVA final viscosity and RVA minimum viscosity exists in the range of 1000-2500 mPa * S.
By the fact that BD and SB of normal wheat flour are in the above-mentioned specified range, the texture of the raw pasta which is obtained becomes better.

Each value of RVA (RVA peak viscosity, BD, SB) is measured as follows using a rapid viscosity measuring apparatus (manufactured by Newport San Entique, Inc.) called a rapid visco analyzer, which is also abbreviated as RVA. It is
Put 4 g of wheat flour and distilled water in a total weight of 29 g with wheat flour in an aluminum can (container for measuring object) attached to the measuring device, then put a paddle (stirrer) and set in the tower Do. With regard to the amount of wheat flour to be put into an aluminum can, 4 g is required when the water content of wheat flour is 14% contained, and when the water value is different, conversion is made so that the solid content of wheat flour is 3.44 g. Then, while rotating the paddle in the aluminum can at a rotational speed of 160 rpm / min, the aluminum can is heated to measure the viscosity of the content while raising the temperature of its content (flour suspension). At this time, the temperature rise condition of the aluminum can content is as follows. First, after keeping the product temperature of the aluminum can content at 50 ° C. for 1 minute, the temperature is raised to 95 ° C. over 7 minutes and 30 seconds; After holding for a minute and then lowering the temperature to 50 ° C. over 7 minutes and 30 seconds, the conditions are for holding for 2 minutes at the same temperature. Then, the viscosity curve of the contents during the aluminum can heat treatment is obtained, and based on the viscosity curve, the maximum viscosity is "RVA peak viscosity", and the minimum viscosity at temperature lowering is "RVA minimum viscosity", the maximum after temperature lowering The viscosity is determined as "RVA final viscosity". Said BD and SB are each calculated by the following formula. In addition, when measuring each value of RVA about a processed starch, it may replace with 4 g of wheat flour, and may put 4 g of processed starch in an aluminum can in the measuring method which made the said normal flour the measuring object.
BD (breakdown) = RVA peak viscosity-RVA minimum viscosity-SB (setback) = RVA final viscosity-RVA minimum viscosity

  The ordinary wheat flour having RVA peak viscosity, BD, and SB in the specific range can be appropriately selected from wheat flours obtained from ordinary wheat with a protein content of 7 to 13%, and as the wheat flour, strong flour, semi-strong flour , Flour and flour and mixtures of two or more thereof.

In the raw material powder according to the present invention, the content of the three components is the total mass of the raw material powder (from the viewpoint of obtaining fresh pasta appearance and appropriate texture, and further improving the loosening of the noodle band). It is preferable to be in the following range with respect to the total of 100% by mass of the three components.
· Content of durum powder: preferably 30 to 95% by mass, more preferably 40 to 80% by mass
· Content of processed starch: 2 to 70% by mass, more preferably 10 to 60% by mass
· Content of ordinary wheat flour having RVA peak viscosity of 3000 to 5000 mPa · S: 3 to 50% by mass, more preferably 10 to 40% by mass

  In the noodle manufacturing process according to the present invention, the dough to be extruded is prepared from dough raw materials including raw material flour (durum flour, processed starch, ordinary wheat flour with RVA peak viscosity of 3000 to 5000 mPa · S). In addition to the raw material powder, other raw materials usually used for producing raw pasta, such as unprocessed starch, saccharides, eggs, salt, fats and oils, thickeners, emulsifiers, etc. It can be contained. The content of these other ingredients in the dough ingredients is usually adjusted in the range of 0 to 30% by mass.

  The dough raw material according to the present invention may further contain wheat protein in addition to the above-mentioned raw material flour. When wheat protein is contained in the dough raw material, the texture like fresh pasta can be maintained even better after cold storage. Examples of wheat protein include gliadin, glutenin, gluten and the like, and one of these can be used alone or in combination of two or more. Of these wheat proteins, gluten is particularly preferred. The content of wheat protein in the dough raw material is preferably less than 5 parts by mass, more preferably 0.5 to 10 parts by mass, with respect to 100 parts by mass of the raw material flour in the dough raw material.

  Moreover, in addition to the said raw material powder | flour, alginic acid can also be contained in the raw material material which concerns on this invention. Alginic acids are a type of thickener, and when alginic acids are contained in the dough material, the texture of fresh pasta is further tightened. Examples of alginic acids include alginic acid, alginic acid salts, alginic acid esters and the like, and one of these may be used alone or in combination of two or more. As an alginate which is an example of alginic acid, for example, monovalent salts such as sodium alginate and potassium alginate; divalent salts such as calcium alginate; and basic salts such as ammonium alginate. Moreover, as an alginic acid ester which is another example of alginic acid, the alginic acid propylene glycol ester etc. are mentioned, for example. Among these alginic acids, alginic acid esters are particularly preferred. The content of alginic acid in the dough raw material is preferably less than 1 part by weight, more preferably 0.01 to 1 part by weight, with respect to 100 parts by weight of the raw material powder in the dough raw material.

[Cooking process]
In the cooking process according to the present invention, the raw pasta obtained in the noodle making process is cooked as it is without passing through processes such as drying and surface gelatinization to obtain ready-cooked cooked pasta. The cooking of raw pasta in the bowl is not limited as long as the raw pasta can be eaten in a ready-to-eat manner, and the cooking or steaming cooking method may be adopted in a regular bowl, generally in boiling water Cook for 2 to 8 minutes. The cooked pasta obtained by boiling may be blanched and cooled as needed.

[Refrigeration process]
In the refrigeration process according to the present invention, the cooked pasta obtained in the cooking process is refrigerated. As a method for refrigerated cooked pasta, refrigerated treatment usually performed in the manufacture of this kind of refrigerated noodles can be appropriately adopted. For example, cooked pasta is optionally added to a predetermined amount, for example, one person. It is preferable to divide it into 150 to 300 g as a portion and put it on a container such as a tray, and to subject the prepared cooked pasta to the refrigeration processing together with the container. The refrigeration temperature is preferably 2 ° C. to 10 ° C., which is a general chilled temperature.

  In the refrigeration step according to the present invention, the cooked pasta may be refrigerated together with a sauce to be mixed therewith. For example, as described above, after the prepared pasta are placed in a container such as a tray, the sauce may be poured and refrigerated, or after the cooked pasta is entwined in the sauce, it may be placed in the tray and refrigerated good. The sauce may be any of the usual pasta sauces, for example, tomato-based sauces such as meat sauce, napolitan sauce, and arabiata sauce; white-based sauces such as carbonara sauce; brown-based sauces etc. It is not limited to.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to such examples. Examples 7 and 8 are reference examples.

[Examples 1 to 6 and Comparative Examples 1 to 2]
Durum flour (Duelio: manufactured by Nisshin Seifun), modified starch (hydroxypropyl tapioca starch: manufactured by Matsutani Chemical) and ordinary flour (Kamilia: manufactured by Nisshin Seimu) in the amounts shown in Table 1 below to obtain raw material powder Powder was used as dough raw material as it is.
32 parts by mass of water was mixed with 100 parts by mass of the raw material for dough, and kneaded to prepare noodle dough. The prepared noodle dough was extruded using the pasta maker under a reduced pressure of -600 mmHg under the extrusion pressure described in Table 1 below to obtain raw pasta (a circular cross section with a diameter of 1.8 mm) (made Noodle process).
The resulting raw pasta were cooked with boiling water for 5 minutes, and then water cooled to obtain cooked pasta (cooking step).
A plurality of pasta-containing trays are prepared by dividing the obtained cooked pasta into polypropylene trays of 180 g in plan view substantially rectangular shape (160 mm × 120 mm), and half of the plurality of trays are already cooked The pasta was mixed with 100 g of commercially available canned meat sauce (manufactured by Nisshin Foods). The sauceless pasta and the pasta with sauce thus obtained were quickly refrigerated at 4 ° C. in each tray (refrigerating step) to obtain refrigerated spaghetti.

[Test example]
The refrigerated cooked spaghetti of each Example and Comparative Example was packaged in a polypropylene bag together with a tray and stored at 4 ° C. After 24 hours, the spaghetti was removed from the bag and heated in a microwave (600 W). The heating time was 1 minute without the source and 2 minutes with the source. With respect to the noodles of the spaghetti after heating, loosening of the noodle strings, appearance and texture of the noodles were respectively evaluated. Moreover, about the noodles of the spaghetti with a sauce, after stirring gently after heating, the texture of the noodles and the sauce was evaluated. Each of these evaluations was performed by 10 panelists based on the following evaluation criteria, and the average score of the evaluation points of 10 panelists was calculated. The evaluation results are shown in Table 1 below.

(Evaluation criteria for loosening of noodle wire)
5 points: There is no binding between the noodle strings, it is easy to loosen and is very good.
4 points: There is no binding between the noodle strings, but there is a tangle in a part of the noodle strings.
Three points: Some of the noodle strings are bound together, and there is a tangle in a part of the noodle strings.
2 points: A portion in which the noodle strings are bound and entangled in a mass is partially present in the noodle mass.
1 point: The binding and entanglement of the noodle strings exist in the whole noodle mass, and it is very bad.
(Evaluation criteria for the appearance of noodles)
5 points: the color of the noodles is good, the surface is very smooth, and the appearance is very good.
4 points: The color of noodles is usually smooth on the surface and has a good appearance.
3 points: There is slight dullness in the color of noodles, but the surface is smooth and has a normal appearance.
2 points: There is slight dullness in the color of the noodles, the surface is slightly rough or slightly melted, and the appearance is bad.
1 point: The color of the noodles is dull, the surface of the noodles is rough or melted, and the appearance is very poor.

(Evaluation criteria for the texture of noodles)
5 points: There is sufficient softness and elasticity, and the texture is equivalent to a boiled raw spaghetti, and a very good texture.
4 points: Softness and elasticity, texture similar to boiled raw spaghetti, good texture.
3 points: It has a certain degree of softness and elasticity, and has a texture somewhat similar to a boiled raw spaghetti, and has a normal texture.
2 points: slightly soft or too hard, poor in texture such as boiled fresh spaghetti, poor texture.
1 point: too soft or too hard, lack of texture like boiled fresh spaghetti, very poor texture.
(Evaluation criteria for the texture of noodles and sauces)
5 points: The noodles have sufficient softness and elasticity, and the noodles and sauce are in harmony, and the texture is very good.
4 points: The noodles are soft and elastic, and the noodles and sauce are in harmony, and they have a good texture.
3 points: The noodles are relatively soft and elastic and have a normal texture.
2 points: Noodles are a little too soft or too hard, and the noodles have a little bit of sauce and have a bad texture.
1 point: The noodles are too soft or too hard, and the noodles suck a lot of sauce and have a very poor texture.

Table 1 mainly shows the influence of the extrusion pressure in the noodle making process on evaluation items such as loosening of the noodle strings at the time of eating, appearance and texture of the noodles. Although each evaluation item is good in each of the examples, in particular, the extrusion pressure is about 70 to 120 kgf / cm ² because Examples 2, 3, 4 and 5, especially Examples 3 and 4, are excellent. Particularly preferred is about 85 to 100 kgf / cm ² .
In Comparative Examples 1 and 2, since the extrusion pressure was outside the range of 40 to 150 kgf / cm ² , the result was inferior to each evaluation item in comparison with each example in which the extrusion pressure was within such range.
From the above results, it is possible to obtain a fresh-cooked fresh pasta with good appearance and texture, good entanglement with the source, and good loosening of the noodle strings, even when cooked. It can be seen that it is effective to use the extrusion-made noodle method as and the extrusion pressure in the range of 40 to 150 kgf / cm ² .

[Examples 7 to 8 and Comparative Examples 3 to 7]
Cold-cooked fresh pasta were obtained in the same manner as Example 1 etc. except that the composition of the raw material powder used in the step of making noodles was changed as shown in Table 2 below.
And about the cold-cooked fresh pasta of each Example and the comparative example, loosening of a noodle string, the external appearance and food texture of noodles, and the food texture of noodles and a sauce were evaluated similarly to said [test example]. The evaluation results (average points of 10 panelists) are shown in Table 2 below.

Table 2 mainly shows the influence of the composition of the raw material powder used in the noodle making process on evaluation items such as loosening of the noodle strings at the time of eating, appearance and texture of the noodles. Although each evaluation item is good in each of the examples, particularly, since Examples 4 and 8 are excellent, the RVA peak viscosity of ordinary wheat flour used for the raw material powder is 3500 mPa · s or more, particularly about 4000 to 5000 mPa · s. It is understood that is preferable.
Comparative Example 3 does not contain processed starch in the raw material powder, and Comparative Example 4 does not contain ordinary wheat flour in the raw material powder, and Comparative Example 5 does not contain durum powder in the raw material powder, respectively. The results were inferior to the evaluation items compared to the examples containing these three components.
Moreover, since the RVA peak viscosity of the common flour contained in raw material powder is outside the range of 3000-5000 mPa * S, Comparative Example 6 and 7 is compared with each Example whose said RVA peak viscosity is in the range. Result was inferior to each evaluation item.
From the above results, raw material powder for dough preparation is obtained in order to obtain fresh-cooked fresh pasta with good appearance and texture even when cooked, good entanglement with sauce, and good loosening of noodle strings. It can be seen that it is effective to use durum flour, processed starch and those containing ordinary wheat flour with an RVA peak viscosity of 3000 to 5000 mPa · S.

[Examples 9 to 14]
Cold-cooked fresh pasta were obtained in the same manner as Example 1 except that the composition of the raw material powder used in the noodle production process was changed as shown in Table 3 below.
Then, with respect to the fresh-cooked fresh pasta of each example, loosening of the noodle strings, appearance and texture of the noodles, and texture of the noodles and the sauce were evaluated in the same manner as the above [Test Example]. The evaluation results (average points of 10 panelists) are shown in Table 3 below.

  Table 3 mainly shows the influence of the content of durum powder in the powder raw material used in the noodle making process on evaluation items such as the loosening of the noodle strings at the time of eating, the appearance of the noodles and the texture. Although each evaluation item is good in each example, the content of durum powder in the powder material is 30 to 95, particularly because Examples 4 and 10 to 13, particularly Examples 4 and 11 and 12 are superior. It is understood that about mass%, particularly about 40 to 80 mass% is preferable.

[Examples 15 to 22]
Cold-cooked fresh pasta were obtained in the same manner as in Example 1 etc. except that the composition of the powdery raw material used in the step of making noodles was changed as shown in Table 4 below.
Then, with respect to the fresh-cooked fresh pasta of each example, loosening of the noodle strings, appearance and texture of the noodles, and texture of the noodles and the sauce were evaluated in the same manner as the above [Test Example]. The evaluation results (average points of 10 panelists) are shown in Table 4 below.

Table 4 mainly shows the influence of the content of each component in the powdery raw material used in the noodle making process on evaluation items such as the loosening of the noodle strings at the time of eating, the appearance of the noodles and the texture. The evaluation items in each of the examples were good, but in particular, Examples 18, 19 and 22 resulted in inferiority to the other examples. The reason why the evaluation of Example 18 is relatively inferior is presumed to be that the content of durum powder is too low and the content of ordinary flour is too high. The reason why the evaluation of Example 19 is relatively inferior is presumed to be that the content of the processed starch is too low. The reason why the evaluation of Example 22 is relatively inferior is presumed to be that the content of durum powder is too small and the content of processed starch is too large.
From the above results, in the flour material, the content of durum flour is at least 30% by mass or more, the content of processed starch is about 2 to 70% by mass, and the content of ordinary wheat flour having RVA peak viscosity of about 3000 to 5000 mPa · S It is understood that about 50% by mass or less is preferable.

Claims (7)

A step of extruding noodles at a pressure of 40 to 150 kgf / cm ² to obtain raw pasta by using a dough prepared using a dough raw material containing the raw material flour;
Cooking the raw pasta in a bowl to obtain a cooked pasta;
And f) refrigerating the cooked pasta.
The raw material powder, durum flour, modified starch and RVA method for manufacturing a refrigerated cooked raw pasta peak viscosity including plain flour 3500 ~ 4400 mPa · S.   In the raw material powder, the content of durum powder is 30 to 95% by mass, the content of ordinary wheat flour is 3 to 50% by mass, and the content of processed starch is 2 to 70% by mass. Method of producing finished raw pasta.   The method according to claim 1 or 2, wherein the RVA peak viscosity of the processed starch is 200 to 600 mPa · S.   The method according to any one of claims 1 to 3, wherein the dough material contains 0.5 to 10 parts by mass of wheat protein per 100 parts by mass of the raw material powder.   The method for producing cold-cooked fresh pasta according to any one of claims 1 to 4, wherein the dough raw material contains 0.01 to 1 part by mass of alginic acid based on 100 parts by mass of the raw material powder.   The preparation of the dough includes a step of adding 25 to 45 parts by mass of kneading water to 100 parts by mass of the dough raw material and kneading the mixture, the cold-cooked fresh pasta according to any one of claims 1 to 5 Production method. The method for producing cold-cooked fresh pasta according to any one of claims 1 to 6, wherein the extruded noodle is subjected to reduced pressure, and the reduced pressure is -200 to -760 mmHg.