JPH02145163A - Instant pastas and preparation thereof - Google Patents

Abstract

PURPOSE:To readily obtain instant pastas capable of eating in a short time with only pouring hot water by adding effective amount of lipophilic surfactant or said surfactant and oils and fats onto the surface of pastas. CONSTITUTION:The aimed pastas are obtained by following method: an effective amount of lipophilic surfactant or lipophilic surfactant and oils and fats are added onto the surface of boiled pastas and dried. As the above-mentioned lipophilic surfactant, natural or synthetic emulsifier usable to conventional foods is used and e.g. fatty acid of glycerin, fatty acid of propylene glycol or lecithin is preferable. Said emulsifier is dissolved in vegetable oils and fats, etc., and used directly or as emulsion with water. Besides, used as directly dispersing within water, depending upon the kind of emulsifier. As a means of coating of surfactant, the method in which pasta is dipped in a surfactant or a solution of said surfactant or pasta is sprayed with surfactant or solution of said surfactant, etc., is adopted.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to instant pasta that can be refrigerated simply and in a short time by simply pouring boiling water without boiling it, and a method for producing the same.

[Conventional technology] Pastas can be roughly divided into long products such as spaghetti;
It is divided into short products such as macaroni and special products such as lasagni. Typically, these products are manufactured through the steps of raw material blending, mixing and extrusion, molding, drying and packaging.

Such pastas usually require processing such as boiling in order to be eaten, but this boiling time takes a long time, ranging from 4 to 15 minutes, depending on the shape of the product.

In recent years, attempts have been made to shorten the boiling time by changing the shape of pasta in various ways, but this is still not an essential solution. Moreover, there are almost no instant pastas that can obtain a good taste simply by pouring hot water onto the pasta.

On the other hand, it has long been known that by pre-forming pasta and then pre-boiling it to pre-gelatinate the wheat starch, the time required to rehydrate it in hot water can be shortened, and production is possible on a small scale. Ta.

[Problems to be Solved by the Invention] Normally, in order to obtain pasta with wheat starch in a pregelatinized state, it is necessary to evaporate water in a short period of time as in a hot air drying method. If the temperature and time necessary for this drying cannot be obtained, the pregelatinized starch will age and lose its ability to be rehydrated in hot water in a short time.

However, when trying to produce it industrially as described above, the biggest problem is the phenomenon of pasta adhering to each other and to the drying equipment. In other words, during the drying process after boiling, adjacent pasta or the pasta and the equipment become stuck together, making it difficult to separate from them. Pasta that has developed this phenomenon may be exposed to hot water if the adhering parts are exposed to hot water. Because it does not penetrate, it returns slowly, resulting in incomplete products.

Due to these problems, the actual instant production of pasta has not been carried out industrially to date.

That is, it is an essential requirement in industrial production that the pasta can be easily separated from each other and the pasta and the drying equipment after the drying process.

[Means for Solving the Problems] As a result of intensive studies to solve these problems, the present inventors have developed a solution that enables continuous industrial production by using a lipophilic surfactant. The inventors have discovered that instant pasta can be obtained that is suitable for work, has good reconstitution properties, and has a texture and flavor comparable to ordinary pasta.

That is, the present invention provides instant pastas in which an effective amount of a lipophilic surfactant or a lipophilic surfactant and an oil or fat is present on the surface of the pasta. Furthermore, the method of the present invention includes, in the process of producing instant pasta, making an effective amount of a lipophilic surfactant or a lipophilic surfactant and fats and oils exist on the surface of pasta that has been raised in hot water, and then drying the pasta. A method for producing instant pasta, characterized by:

The present invention will be explained in detail below.

As shown in FIG. 1, the present invention includes a raw material blending process, a mixing extrusion process, a molding process (a drying process may follow), a boiling process, a surfactant addition process, a drying process, and Perform the packaging process sequentially. Except for the step of adding the surfactant, the process is carried out under the usual manufacturing conditions. The lipophilic surfactant used in the above addition step refers to natural and synthetic emulsifiers that can be commonly used in foods, and preferably includes glycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester, and lecithin. Furthermore, sucrose fatty acid esters and polyglycerin fatty acid esters, which have relatively high lipophilicity, can also be used.

These emulsifiers are dissolved in vegetable oils and fats and used as they are or as an emulsion with water. Further, depending on the type of emulsifier, it can be directly dispersed in water and provided.

When used, one type or two or more types of these emulsifiers can be used in combination.

Regarding the method of adding surfactants, adding the surfactant or its mixture at the time of blending the pasta raw materials has almost no effect, and adding the surfactant or its solution or emulsion after shaping and steaming the pasta. For the first time in the liquid coating method, we can expect clear effects with a smaller amount. As a means for coating, methods such as immersing the pasta in a surfactant or a solution thereof or spraying the pasta with a surfactant or a solution thereof can be adopted.

When using an emulsion or solution of a surfactant, the concentration of the surfactant is not particularly limited, but is suitably 0.1 to 10%. The effective amount of surfactant added is 10 for pasta
It is 0.01 part by weight (0.01%) or more based on 1 part by weight.

Hereinafter, specific examples of the present invention will be illustrated with examples.

[Example] After shaping spaghetti and macaroni with holes, they were steamed in boiling water for 10 minutes, then immersed in the liquid mixture shown in Table 1 for 1 minute, and dried in a hot air dryer at about 100°C for 2 hours. went. Table 2 shows the adhesion ratio of the noodle strings after drying.

Here, the adhesion ratio is calculated by taking 100 g of dried spaghetti or macaroni, measuring the weight of the pasta adhering to it, and calculating the percentage.

Comparative Example 1 When preparing raw materials for spaghetti and macaroni with holes, 0.5% of each of the five food emulsifiers shown in Table 1 was added, molded, and steamed in boiling water for 10 minutes.
Drying was performed for 30 minutes in a hot air dryer at ℃. Table 2 shows the adhesion ratio of the pasta after drying.

Comparative Example-2 After shaping spaghetti and macaroni with holes, they were steamed in boiling water for 10 minutes, and then dried in a hot air dryer at about 100°C for 30 minutes.
Drying was performed for 0 minutes. Table 3 shows the adhesion ratio of the pasta after drying.

Table-1 Table-2 (%) (X) Table-3 (%) The flavors of the prototypes obtained in the Examples were good, with no clear difference from the Comparative Examples. After drying, we immersed them in boiling water and evaluated their returnability and texture.We found that for products with a high percentage of adhesion, even when hot water was added, the adhering parts could not be completely separated, and as a result, they were not sufficiently soft. It was observed that there was a tendency for many parts that did not return to normal to remain.

After drying, they were immersed in hot water and evaluated for returnability and texture. As an evaluation method, enough boiling water was added to the dried sample to completely immerse it, and after leaving it for 5 minutes, a sensory test was conducted by a panel of 10 experts. As a result, in the sample (comparative example) in which a large proportion of pasta adhered to each other, even when hot water was added, the adhering parts were not completely separated, and as a result, many parts remained that did not become sufficiently soft. On the other hand, the sample according to the present invention (Example) had no adhering parts at all, and showed extremely excellent rehydration properties and uniformity of texture.

[Effects of the Invention] According to the present invention, it has become possible to industrially produce instant pastas that can be eaten in a short time simply by pouring boiling water, which was impossible in the past, using relatively simple equipment.

The product obtained here exhibited uniform rehydration properties over the entire product in a short period of time, and was excellent in both flavor and texture.

[Brief explanation of the drawing]

FIG. 1 is a process diagram for manufacturing macaroni and spaghetti showing an example of the present invention. Applicant's agent Patent attorney Takehiko Suzue

Claims (2)

[Claims] (1) Instant pasta made by having an effective amount of a lipophilic surfactant or a lipophilic surfactant and oil or fat present on the surface of the pasta. (2) In the manufacturing process of instant pasta, an effective amount of a lipophilic surfactant or a lipophilic surfactant and fat or oil is made to exist on the surface of boiled pasta, and then the product is dried. Method for producing instant pasta.