JPH0126668B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing instant macaroni or spaghetti, and more particularly to a method for producing instant macaroni or spaghetti which can be restored to macaroni or spaghetti with chewy and excellent texture in a short time using only boiling water. Conventionally, instant noodles have been produced by gelatinizing raw noodles and then subjecting them to oil drying, hot air drying, and rapid freeze-drying. However, since the noodles contain oil in the oil drying process, there are drawbacks such as a decrease in quality or deterioration of the product due to oxidation of the oil after the noodle processing, and hot air drying processes cause the surface of the noodles to become sticky. Because of this, the noodles shrink as the drying progresses, leading to hardening of the noodle structure, which has drawbacks such as a decrease in the water absorption rate when the instant noodles are restored. Furthermore, rapid freeze-drying has poor reconstitution properties, so it takes too much time for instant consumption, and it also has drawbacks such as the noodle strings falling apart after pouring hot water and the noodle strings not loosening easily when reconstituted. had. In view of these circumstances, the applicant of the present application has developed a method for producing instant noodles that eliminates the conventional drawbacks, and has patented the method. Namely, one of them is a method for producing instant freeze-dried noodles (Special Publication No. 1983--), which is characterized by gelatinizing the noodles, slow freezing them, and then vacuum drying them.
No. 28505), and the second method is a method for producing instant freeze-dried noodles (Special Publication No. 56 of 1973), which is characterized by pregelatinizing the noodles, adjusting the yield of the noodles to 350-500%, and then rapidly freeze-drying them. - No. 28508). However, when using this method, as shown in the table below, udon noodles are exceptionally good, macaroni, macaroni, etc.
In the case of spaghetti, it takes time to restore it, and the texture after restoration becomes so-called udon-like with no chewy texture, which is extremely unsatisfactory in terms of appearance as macaroni or spaghetti. It was something I couldn't get. Therefore, as a result of further research into this method, the present inventor found that in the case of macaroni and spaghetti, after adding water and heating to a moisture content of 65 to 80%, drying at a temperature of 40 to 150 degrees Celsius was performed. Specifically, the present invention was completed based on the discovery that instant macaroni and spaghetti having unexpectedly excellent appearance, restorability, and texture can be obtained. Therefore, the present invention involves adding water and heat treating macaroni or spaghetti to a moisture content of 65 to 80%, and then
A method for producing instant macaroni or spaghetti characterized by drying at a temperature of ~150°C. To carry out the present invention, macaroni or spaghetti is first treated with water and heat so that the water content of the macaroni or spaghetti is 65 to 80%. If the moisture content is higher than this range, the surface of the macaroni or spaghetti may dissolve, causing mutual adhesion or rough skin, resulting in poor appearance, especially when boiling is used as a heat treatment method. had the disadvantage that the macaroni or spaghetti would dissolve into the boiling water. Furthermore, in the case of macaroni with holes, there was a drawback that the holes were blocked and the surface was easily eluted during restoration. Also, if the moisture content is lower than the above range,
It is undesirable because it takes a long time to reconstitute and the texture is too hard. Examples of the water addition/heat treatment method for obtaining macaroni or spaghetti with a water content within the above range include boiling, or adding water after steaming.
Next, a method of re-steaming treatment can be mentioned. Incidentally, the specific method for the former boiling process is to use a retort pot under a pressure of 1.0 to 3.0 kg/ ^cm2 ,
A preferred method is to boil the product at a temperature of 120° C. for 3 to 20 minutes, and then wash or immerse it in water if necessary. In addition, prior to the boiling process, macaroni and spaghetti are boiled at a pressure of, for example, 1.0 to 2.0 Kg/ ^cm2 .
By appropriately steaming at a temperature of 100 to 120° C. for 2 minutes or more, the effect of preventing melting during boiling due to surface gelatinization can be obtained, so that the boiling treatment can be carried out more advantageously. In addition, as a specific method for the latter method of adding water after steaming and then re-steaming, first,
After steaming for 2 minutes or more at a temperature of 100 to 120℃ at a pressure of 1.0 to 2.0Kg/ ^cm2 , the temperature is 10 to 100℃.
of water for about 5 to 120 minutes or sprayed with the water, and then soaked for 100 to 120 minutes at a pressure of 1.0 to 2.0 kg/ ^cm2 .
A method of re-steaming at a temperature of 2 to 10 minutes is suitable. Next, the moisture content obtained as above is 65 to 80.
% of macaroni or spaghetti, this drying process requires drying at a temperature of 40-150°C. If the drying temperature is higher than this range, browning or puffing tends to occur, and if the drying temperature is lower than this range, especially in the case of freeze-drying, it will have an opaque white appearance and take a long time to restore. Moreover, the texture upon restoration becomes chewy and udon-like, making it impossible to achieve the object of the present invention. Note that a drying time of about 0.5 to 6 hours is enough to achieve the purpose. The instant macaroni or spaghetti thus obtained has a transparent, amber-colored appearance, can be completely restored to its normal state in a very short time using just boiling water, and has a good chewy texture and flavor. Moreover, almost no elution into the reconstituted water is observed. Next, the results of a comparative test of the appearance, restorability, and texture of instant macaroni obtained by the method of the present invention are shown in the table below.

【table】

[Table] As is clear from the above table, the method of the present invention cannot be applied to udon noodles, but it is industrially advantageous and can produce instant macaroni and spaghetti of excellent quality. . The method of the present invention will be further explained below with reference to Examples. Example 1 7 kg of strong wheat flour and 3 kg of durum semolina are mixed and 2.8 kg of water is added. Mix and stir at approximately 40℃ for 10 to 20 minutes, degas at 600mmHg, and send to a press.
Press out from the die to form elbow macaroni with an outer diameter of 5.0 mm and a thickness of 1.0 mm. This macaroni is exposed to steam at 100℃ for 5 minutes. Next, put this macaroni in a retort pot filled with water and use a compressor.
Pressurize to 2.0Kg/cm ² and boil at 110℃ for 10 minutes (moisture content of macaroni is 73%). Then add this macaroni to 30
Rinse with water for seconds, and after draining, blow at a wind speed of 15 m/sec and at a temperature of 50°C.
The macaroni was dried for 4 hours to obtain instant macaroni. When this instant macaroni was soaked in boiling water for 5 minutes to reconstitute it, macaroni with good elasticity and texture was obtained. Example 2 2.8 kg of water was added to 10 kg of durum semolina, mixed and stirred, deaerated, and then extruded from a die to form corrugated salad macaroni with an outer diameter of 5.2 to 5.4 mm and a thickness of 1.0 to 1.2 mm. Put this in a retort pot, pressurize it to 1.5Kg/ ^cm2 with a compressor, and heat it to 100℃ for 7 hours.
Boil for a minute (moisture content of macaroni is 67%). After draining the macaroni, it is passed through a microwave chamber that blows hot air at 50°C at a wind speed of 5 m/sec for 10 minutes (microwave output: 3 KW). Then with hot air at 70℃
Instant macaroni was obtained by drying for 30 minutes. When boiling water was poured over the macaroni and the macaroni was left to stand for 6 minutes, the macaroni was drained, resulting in salad macaroni with a good texture. Example 3 5 kg of durum semolina and 5 kg of strong wheat flour are mixed and 2.8 g of water is added. This was mixed, deaerated, and pressed in the same manner as in Example 1 to form macaroni for gratin with an outer diameter of 5.0 mm and a thickness of 1.1 mm. Boil this macaroni at 100℃ for 8 minutes (moisture content of macaroni is 70%). Thereafter, this macaroni was washed with water for 30 seconds, drained, and dried at a wind speed of 10 m/sec and a temperature of 100° C. for 1 hour to obtain instant macaroni. Mix this macaroni with 6 times the amount of white sauce and 1.5 times the amount of water, then bake in the oven at 250℃ for 10 minutes. The resulting macaroni gratin was delicious and had a good macaroni texture. Example 4 Commercially available dried macaroni (Elbow Macaroni, manufactured by Ma-Ma-Macaroni Co., Ltd.) was boiled at 100°C for 18 minutes (moisture content of macaroni was 65%). After heating, the water was immediately drained and dried at a wind speed of 10 m/sec and a temperature of 70° C. for 3 hours to obtain instant macaroni. When this macaroni was soaked in boiling water for 7 minutes to reconstitute it, elastic macaroni was obtained. Example 5 The same powder as in Example 1 was used and extruded from a die in the same manner to obtain a powder with an outer diameter of 2.6 mm, a thickness of 0.7 mm, a length of 200 mm, and an inner diameter of 200 mm.
Make spaghetti with 1.2mm holes. Apply steam at 100℃ for 2 minutes to gelatinize the surface. Next, this spaghetti is boiled for 3 minutes in a retort pot with water at a temperature of 115°C and pressurized to 2.5 kg/cm ² using a compressor (moisture content of spaghetti is 75%). Wind speed after draining: 15m/
sec, and dried at a temperature of 50° C. for 4 hours to obtain an instant spa dete. This spaghetti is made by pouring boiling water into it.5
It recovered in minutes and had a chewy texture. Example 6 7 kg of strong wheat flour and 3 kg of durum semolina are mixed and 2.8 kg of water is added. After that, mix well for 15 minutes, press out from the die, and have an outer diameter of 5.0 mm and a thickness of 5.0 mm.
Make 1.0mm elbow macaroni. For this macaroni
The surface is pregelatinized by applying steam at 100℃ for 5 minutes. Next, spray hot water at a temperature of 80℃ on the macaroni for 10 minutes.
After reducing the moisture content to 70%, drain and heat with steam at 120℃ for 5 minutes. After that, the wind speed is 20m/sec, the temperature is 50
Instant macaroni was obtained by drying at ℃ for 2 hours. This macaroni was completely restored in boiling water for 5 minutes and had a good chewy texture. Example 7 Add 2.8 kg of water to 10 kg of strong wheat flour, mix and stir well, deaerate at 600 mmHg, and press out from a die using a press to form a hole with an outer diameter of 2.6 mm, a thickness of 0.7 mm, an inner diameter of 1.2 mm, and a length of 200 mm. Make spaghetti. This spaghetti is subjected to steam of 2.0 kg/cm ² and 120° C. for 2 minutes to gelatinize the surface. Next, it is immersed in water at a temperature of 30°C for 60 minutes to reduce the moisture content to 65%, and after draining, it is heated with steam at 100°C for 10 minutes. Immediately turn this into a wind speed of 10m/
sec, and dried at a temperature of 100°C for 1 hour to obtain instant spaghetti. This spaghetti was completely restored in boiling water for 6 minutes and had a chewy texture. Example 8 Boil the elbow macaroni of Example 1 at 100°C for 5 minutes. The macaroni is then soaked in water at 25° C. for 20 minutes to bring the moisture content to 75%. This product was drained and dried for 2 hours at a wind speed of 15 m/sec and a temperature of 80°C to obtain instant macaroni. This macaroni was completely restored in boiling water for 5 minutes and had a good texture. Comparative Example 1 Boiled macaroni obtained in the same manner as in Example 1 -
After freezing at 20℃ for 10 hours, temperature 40℃, vacuum degree
Instant macaroni was obtained by vacuum drying at 0.2 Torr for 20 hours. Comparative Example 2 100 kg of all-purpose wheat flour was added with 5° Baumé salt solution 32, rolled noodles were made according to the usual method, and the thickness was cut using a #12 cutting blade.
Prepare 1.7mm noodle strings. Next, the noodle strings are boiled for 12 minutes (yield: 350%), washed with water, and then cut into balls of 250 g each. Wind speed 15 with this balled udon
Instant udon noodles were obtained by drying at m/sec and a temperature of 50° C. for 4 hours. Comparative Example 3 Tamatori udon obtained in Comparative Example 2 above at -20℃
After slow freezing for 10 hours, the plate temperature was 40℃.
Instant udon noodles were obtained by drying in a vacuum dryer for 20 hours at a vacuum degree of 0.2 Torr.

Claims (1)

[Claims] 1. A method for producing instant macaroni or spaghetti, which comprises adding water and heat treating macaroni or spaghetti to a moisture content of 65 to 80%, and then drying the macaroni or spaghetti at a temperature of 40 to 150°C. 2. The method for producing instant macaroni or spaghetti according to claim 1, wherein the method of adding water and heating includes boiling. 3. The method for producing instant macaroni or spaghetti according to claim 1, characterized in that the water addition/heating treatment involves adding water after steaming and then re-steaming.