JPH0112459B2 - - Google Patents
Info
- Publication number
- JPH0112459B2 JPH0112459B2 JP55165218A JP16521880A JPH0112459B2 JP H0112459 B2 JPH0112459 B2 JP H0112459B2 JP 55165218 A JP55165218 A JP 55165218A JP 16521880 A JP16521880 A JP 16521880A JP H0112459 B2 JPH0112459 B2 JP H0112459B2
- Authority
- JP
- Japan
- Prior art keywords
- product
- pasta
- minutes
- moisture content
- mixture
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 238000000034 method Methods 0.000 claims description 12
- 235000015927 pasta Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 5
- 235000021307 Triticum Nutrition 0.000 claims description 5
- 238000005336 cracking Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 238000005452 bending Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 235000015432 dried pasta Nutrition 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】
本発明はパスタ（pasta）の製法特に調理のた
めに急速に再水和することができるパスタの製
法、及び該方法によつて製造されるパスタに係
る。前記の如きパスタは、ストレートもしくはエ
ルボーマカロニの如き管状又はヌードル、バーミ
セリもしくは別のパスタ形状であり得る。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for making pasta, particularly pasta that can be rapidly rehydrated for cooking, and to pasta produced by the method. Such pasta may be straight or tubular, such as elbow macaroni, or in the form of noodles, vermicelli or other pasta shapes.
従来、パスタは小麦粉又はデユーラムセモリナ
（durum semolina）と水とを混合して製造され
る。混合物をダイから押出して製品の形状を形成
し、次に調節した温度及び湿度のもとで乾燥させ
る。曲型的には、75℃未満の温度及び85％未満の
相対湿度に於いて乾燥を６時間以上継続する。こ
のような緩徐な乾燥は、製品の折れ及びヒビ割れ
を阻止するために必要であつた。前記の如き製品
は、約10分乃至20分の間の任意の時間湯の中で調
理することによつて再水和されるであろう。 Traditionally, pasta is made by mixing wheat flour or durum semolina with water. The mixture is extruded through a die to form the product shape and then dried under controlled temperature and humidity. Typically, drying is continued for at least 6 hours at a temperature below 75°C and a relative humidity below 85%. Such slow drying was necessary to prevent folding and cracking of the product. A product as described above may be rehydrated by cooking in hot water for any period of time between about 10 and 20 minutes.
本発明によつて急速再水和パスタの製法が提供
される。本発明の製法は、セモリナ及び／又は小
麦粉と水とから含水量28〜40％の混合物を調製
し、混合物をダイから押出して厚み0.3〜0.7mmの
製品を形成し、温度102゜〜140゜に於いて製品に超
熱蒸気（super−heated steam）を７〜20分間作
用させ、折れ及びヒビ割れを生じること無く貯蔵
安定製品が得られるまで十分に含水量を減少させ
る段階を含む。好ましくは、厚み0.45mm及び含水
量14％未満である。管状製品の場合厚みは壁厚で
ある。 The present invention provides a method for making rapidly rehydrated pasta. The manufacturing method of the present invention involves preparing a mixture with a water content of 28-40% from semolina and/or wheat flour and water, extruding the mixture through a die to form a product with a thickness of 0.3-0.7 mm, and heating at a temperature of 102°-140°. The method includes the step of subjecting the product to super-heated steam for 7 to 20 minutes to reduce the moisture content sufficiently to obtain a shelf-stable product without folding or cracking. Preferably, the thickness is 0.45 mm and the water content is less than 14%. For tubular products, the thickness is the wall thickness.
蒸気処理後の追加段階として、製品内の水分レ
ベルの平衡を得るために製品を徐々に冷却しても
よい。 As an additional step after steaming, the product may be gradually cooled to equilibrate the moisture level within the product.
本発明の方法によれば、処理時間は、同様の製
品を製造するための従来の方法より実質的に短縮
される。 According to the method of the invention, processing times are substantially reduced compared to conventional methods for manufacturing similar products.
蒸気処理段階の間に、蛋白質が１部不溶化され
澱粉が１部ゲル化されるのでパスタが半調理され
る。これらの変化は再水和製品の最終組織に影響
を与えるので製法にとつて重要である。 During the steaming step, the pasta is semi-cooked as part of the protein is insolubilized and part of the starch is gelled. These changes are important to the manufacturing process as they affect the final structure of the rehydrated product.
製品の復元は、乾燥パスタ又は適当なソースミ
ツクスと予め混合したパスタに湯又は沸騰水を注
いで行なわれる。再水和間に、製品を撹拌し次に
４〜６分かもう少し長い時間静置するのが好まし
い。静置時間は特に製品の寸法及び／又はソース
組成に左右されるが10分以内である。 Reconstitution of the product is carried out by pouring hot or boiling water over dried pasta or pasta premixed with a suitable sauce mix. During rehydration, the product is preferably stirred and then allowed to stand for 4 to 6 minutes or a little longer. The standing time depends inter alia on the dimensions of the product and/or the composition of the sauce, but is up to 10 minutes.
実施例
小麦粉と水とを混合し含水量32％とする。薄壁
ダイ（thin walled die）を備えた従来のパスタ
プレスを使用して混合物の押出しを実施し、壁厚
約0.5mmのカツトマカロニを製造する。Example Flour and water are mixed to have a moisture content of 32%. Extrusion of the mixture is carried out using a conventional pasta press equipped with a thin walled die to produce cutlet macaroni with a wall thickness of approximately 0.5 mm.
製品の相互粘着を阻止すべく押出物を従来の撹
拌予乾燥機で十分に表面乾燥する。これは、含水
量を32％から28％まで減少せしむべく30℃で３分
間行なわれる。 The extrudates are thoroughly surface dried in a conventional agitated pre-dryer to prevent products from sticking together. This is done for 3 minutes at 30°C to reduce the water content from 32% to 28%.
次に製品をコンベアに載せ、絶縁トンネル内を
連続的に搬送する。ガスバーナーによつてトンネ
ルに超熱蒸気を供給し、温度110℃にする。処理
時間は約10分間である。蒸気処理中、製品を含水
量約28％から、製品が貯蔵安定になるレベルま
で、即ち約14％未満まで乾燥させる。 The products are then placed on a conveyor and transported continuously through an insulated tunnel. A gas burner supplies superheated steam to the tunnel to a temperature of 110°C. Processing time is approximately 10 minutes. During steaming, the product is dried from a moisture content of about 28% to a level at which the product is shelf-stable, ie, less than about 14%.
次に製品を、56℃で60分間に亘り従来の方法で
処理して水分の平衡を得る。 The product is then processed in a conventional manner at 56° C. for 60 minutes to achieve moisture equilibrium.
本発明の方法は、蛋白質の部分変性（partial
denaturation）と澱粉の部分ゲル化（partial
gelatination）とを生起且つ製品中の折れ及びヒ
ビ割れを阻止する条件を与える。 The method of the present invention involves partial denaturation of proteins.
denaturation) and partial gelation of starch (partial
gelatination) and provide conditions to prevent bending and cracking in the product.
出発材料として小麦粉に代えてセモリナを使用
してもよく、又は、セモリナと小麦粉とを配合し
たものを水と混合物してもよい。 Semolina may be used instead of wheat flour as a starting material, or a mixture of semolina and wheat flour may be mixed with water.
Claims (1)
28〜40％の混合物を調製する段階、 混合物をダイから押出して厚み0.3〜0.7mmの製
品を形成する段階、 製品に102〜140℃の温度の超加熱蒸気を７〜20
分間作用させる段階、 折れ又はヒビ割れのない貯蔵安定な製品を与え
るべく含水量を14％未満に減少させる段階、 を含むことを特徴とする急速再水和性パスタの製
法。 ２ 厚みが0.45mmであることを特徴とする特許請
求の範囲第１項に記載の方法。 ３ 蒸気処理後更に製品を徐々に冷却することを
特徴とする特許請求の範囲第１項〜第２項のいず
れかに記載の方法。 ４ ミツクスの初期含水量が実質的に32％である
ことを特徴とする特許請求の範囲第１項〜第３項
のいずれかに記載の方法。 ５ 半乾燥製品の含水量が実質的に28％であるこ
とを特徴とする特許請求の範囲第１項〜第４項の
いずれかに記載の方法。 ６ 製品が、部分変性され且つ部分ゲル化されて
いることを特徴とする特許請求の範囲第１項〜第
５項のいずれかに記載の方法。[Claims] 1. Moisture content from semolina and/or wheat flour and water
Steps of preparing a 28-40% mixture; extruding the mixture through a die to form a product with a thickness of 0.3-0.7mm; applying superheated steam at a temperature of 102-140℃ to the product for 7-20 minutes.
A process for making a rapidly rehydrating pasta, characterized in that it comprises the steps of: allowing the pasta to act for minutes; and reducing the water content to less than 14% to provide a shelf-stable product without folding or cracking. 2. The method according to claim 1, wherein the thickness is 0.45 mm. 3. The method according to any one of claims 1 to 2, characterized in that the product is further gradually cooled after the steam treatment. 4. The method according to any one of claims 1 to 3, characterized in that the initial moisture content of the mix is substantially 32%. 5. Process according to any one of claims 1 to 4, characterized in that the moisture content of the semi-dry product is substantially 28%. 6. The method according to any one of claims 1 to 5, characterized in that the product is partially denatured and partially gelled.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| GB7940567A GB2063643A (en) | 1979-11-23 | 1979-11-23 | A method of producing pasta |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5678571A JPS5678571A (en) | 1981-06-27 |
| JPH0112459B2 true JPH0112459B2 (en) | 1989-03-01 |
Family
ID=10509378
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP16521880A Granted JPS5678571A (en) | 1979-11-23 | 1980-11-22 | Pasta producing method |
Country Status (7)
| Country | Link |
|---|---|
| JP (1) | JPS5678571A (en) |
| BE (1) | BE886287A (en) |
| DE (1) | DE3042665A1 (en) |
| FR (1) | FR2469879B1 (en) |
| GB (2) | GB2063643A (en) |
| IT (1) | IT1129892B (en) |
| NL (1) | NL8006290A (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU548131B2 (en) * | 1981-11-09 | 1985-11-21 | House Food Industrial Co. Ltd. | Preparing dried noodles |
| DE3233819A1 (en) * | 1982-09-11 | 1984-03-15 | Franz Prof.Dr.-Ing. 3406 Bovenden Wieneke | Process for the production and further processing of expanded, dry biological products to give a food |
| MX7609E (en) * | 1983-10-31 | 1990-03-16 | Myojo Foods | PROCEDURE FOR PREPARING PASTA FOR QUICK COOKING SOUP |
| US4675199A (en) * | 1985-05-30 | 1987-06-23 | Nestec S.A. | Production of pasta |
| IT1217176B (en) * | 1988-04-18 | 1990-03-14 | Rossi E Catelli S P A | PROCESS FOR THE CONTINUOUS PRODUCTION OF STERILE, COOKED OR PARTIALLY COOKED PASTA |
| CN101258565B (en) * | 2005-09-07 | 2011-07-27 | 松下电器产业株式会社 | Composite electronic device |
| JP4866952B2 (en) * | 2009-07-02 | 2012-02-01 | Ｔｄｋ株式会社 | Composite electronic components |
| WO2012124748A1 (en) * | 2011-03-15 | 2012-09-20 | 日清フーズ株式会社 | Dried pasta manufacturing method |
| JP6727078B2 (en) * | 2016-08-31 | 2020-07-22 | 日清食品ホールディングス株式会社 | Method for producing dry noodles and half-cooked noodles |
| JP2020089319A (en) * | 2018-12-06 | 2020-06-11 | 株式会社コルノマカロニ | Manufacturing method of macaroni |
| EP3821719B1 (en) * | 2019-02-15 | 2024-03-27 | Mizkan Holdings Co., Ltd. | Solid paste composition for cooking and method for producing same |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3172765A (en) * | 1965-03-09 | Process for the treatment of shaped food paste | ||
| FR1293941A (en) * | 1961-06-30 | 1962-05-18 | Process and equipment for processing food dough | |
| FR1592953A (en) * | 1968-11-25 | 1970-05-19 | ||
| US4208439A (en) * | 1977-10-25 | 1980-06-17 | Societe D'assistance Technique Pour Produits Nestle S.A. | Preparation of pasta |
| JPS5486642A (en) * | 1977-12-23 | 1979-07-10 | Toyo Suisan Kaisha | Continuous production of foamed alpha noodle |
-
1979
- 1979-11-23 GB GB7940567A patent/GB2063643A/en not_active Withdrawn
-
1980
- 1980-11-12 DE DE19803042665 patent/DE3042665A1/en not_active Withdrawn
- 1980-11-18 NL NL8006290A patent/NL8006290A/en not_active Application Discontinuation
- 1980-11-19 GB GB8037169A patent/GB2066040B/en not_active Expired
- 1980-11-21 IT IT68789/80A patent/IT1129892B/en active
- 1980-11-21 BE BE0/202887A patent/BE886287A/en not_active IP Right Cessation
- 1980-11-21 FR FR8024815A patent/FR2469879B1/en not_active Expired
- 1980-11-22 JP JP16521880A patent/JPS5678571A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| GB2063643A (en) | 1981-06-10 |
| BE886287A (en) | 1981-03-16 |
| FR2469879A1 (en) | 1981-05-29 |
| GB2066040B (en) | 1983-08-10 |
| JPS5678571A (en) | 1981-06-27 |
| IT8068789A0 (en) | 1980-11-21 |
| DE3042665A1 (en) | 1981-06-04 |
| NL8006290A (en) | 1981-06-16 |
| GB2066040A (en) | 1981-07-08 |
| IT1129892B (en) | 1986-06-11 |
| FR2469879B1 (en) | 1987-01-09 |
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