JPH0260302B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] This invention relates to a method for producing instant pasta. [Prior Art] Many inventions have already been disclosed regarding the manufacturing method of instant pasta, but among them, the patent application 1983-
The method for producing instant macaroni disclosed in No. 136936 (Japanese Unexamined Patent Application Publication No. 59-28446) uses 85% of durum flour, strong flour, or a mixture thereof.
~75% by weight and 15-25% by weight of starch of underground rootstock origin
Water is added and kneaded to a mixture of This method involves drying with hot air at a temperature equal to or higher than the gelatinization temperature of starch, and then subjecting the molded product to a pressure treatment at a point where the surface has hardened but the inside has not yet hardened. In this method, by attaching a surfactant to the surface of the molded product, it is possible to prevent the molded products from adhering to each other during the next step of hot air drying. This makes it possible to prevent starch from leaching out from the cracks formed on the surface, so when the resulting product comes into contact with hot water, the hot water penetrates into the product evenly and quickly.
The product is said to be quickly restored and become edible in a short period of time. [Problems to be Solved by the Invention] The prior art disclosed in Japanese Patent Application No. 57-136936 mentioned above does not perform pressure treatment in the drying process at a point when the surface of the molded product has hardened but the inside has not yet hardened. However, such treatment not only damages the molded product during mass production and reduces product yield, but also makes it difficult to form uniform cracks on the entire product. Therefore, it is a technical object of the present invention to solve such problems. [Means for solving the problem] In order to solve the above problems, the present invention uses wheat flour alone or a mixture of wheat flour and one or three of rye flour, oat flour, or wheat flour.
70-80% flour with a gluten content of 5-10% (weight, same below) and 30-15% starch originating from underground rhizomes.
After adding an appropriate amount of water and kneading and shaping, it is steamed to completely gelatinize it to a finished moisture content of 65 to 75%. Immediately after gelatinization is completed, the surface moisture of the molded product is rapidly removed in a hot air stream. The present invention provides a method for producing instant pasta, which is characterized by vaporizing the pasta, subjecting it to surface treatment, and then finishing and drying it.
The details will be described below. First, in this invention, the gluten content contained in wheat flour is determined from 1 to 3 in wheat flour alone or in addition to flour such as rye, oat, or barley.
The reason why it is adjusted to 5-10% by mixing seeds is that if the amount of gluten is less than 5%, the texture (for example, the chewy, pudding-like texture characteristic of pasta) will not be developed. On the other hand, if the amount exceeds 10%, the thermal denaturation of the protein will have a large effect, and the penetration of hot water into the inside of the molded product will become slow, which is undesirable. Next, the starch originating from underground rhizomes in this invention includes kansho starch, potato starch, tapioca starch as shown in Japanese Patent Application No. 136936/1982,
An example of this is kudzu starch, but the reason for adding 30 to 15% of these starches originating from underground rhizomes to the 70 to 85% of the above-mentioned wheat flour-based mixed powder is to
If the amount exceeds 15%, the gelatinization temperature of the starch in the molded product will drop too much, causing "stickiness" due to starch elution during restoration, while if the amount is as small as 15%, the effect of lowering the gelatinization temperature will be insufficient. This is because restoration takes time and the intended purpose of the invention cannot be achieved. In addition, if a wetting agent such as glucose, lactose, sorbitol, maltitol, dextrin, or alcohol is added to such a starch mixture in an amount of about 0.05 to 2%, it will be effective during reconstitution, as stated in the above publication. The permeability of hot water into the molded article is further improved, and favorable results can be obtained. Furthermore, in this invention, the amount of water added to the above mixed powder varies depending on the composition of the mixed powder, the season (water temperature), the molding method, etc., but after sufficient kneading, a dough with a hardness suitable for molding can be obtained. If so, it is not particularly limited. After kneading, the pasta can be shaped into relatively long shapes such as macaroni, spaghetti, vermicelli, noodles, etc., or into relatively short shapes such as elbows, alphabets, crosses, stars, rings, shells, etc. However, these molding methods and devices have been widely used in the past, and there is no problem. It is also desirable to shorten the restoration time by increasing the contact area between the molded product and the hot water during restoration. Shaped pasta is steamed to completely remove starch.
to reduce the moisture content to 65-75%. Here, the reason why the water content is limited to 65 to 75% is that this range tends to become porous during subsequent surface treatment, and to obtain a product with such a water content, for example, Steaming may be carried out under conditions such as holding in a boiling water bath for 3 to 5 minutes. After gelatinization, the molded products are arranged on a tray, etc., so that they do not come into close contact with each other, and heated at 120 to 130°C.
The molded product is exposed to a hot air flow at a wind speed of 5 to 7 m/s for a short period of time (for example, 4 to 5 minutes) to instantaneously vaporize surface moisture and form a porous structure in the surface layer of the molded product. Once this surface treatment is completed, the molded product is dried by conventional ventilation drying at 80 to 90°C until the moisture content in the molded product is 8 to 12%, and the final pasta product is obtained. . Here, the reason why the hot air flow for surface treatment is set at 120 to 130℃ and the flow rate is 5 to 7 meters per second is that at low temperatures below 120℃, the moisture vaporization phenomenon is slow, and at high temperatures exceeding 130℃, the convex parts of the surface Burning becomes more likely to occur and the texture also deteriorates. Furthermore, if the speed is less than 5 m/s, the drying time will be slow, and if the speed is more than 7 m/s, the surface change will be large and the pasta will easily scatter. Ventilation drying after surface treatment takes a long time at temperatures lower than 80°C, and the higher the temperature exceeds 90°C and approaches 100°C, the more intense the evaporation of water becomes, causing the internal structure of the molded product to become coarse and reduce its texture. This is because it worsens the situation and is not desirable. [Function] In this invention, the main raw material, wheat starch, is adjusted to have a gluten content, the amount of starch originating from underground rhizomes is adjusted,
Preferably, through various steps such as adding a wetting agent and improving the shape of the molded product, controlling moisture content during gelatinization of starch by steaming, forming a porous structure on the surface of the molded product, and drying. This makes it possible to create a structure in which hot water easily penetrates the structure of pasta, but gelatinized starch does not easily dissolve out. [Examples and Comparative Examples] Example Mix 14 kg of soft wheat flour and 11 kg of rye flour, add 5 kg of potato starch, 1.5 kg of lactose, and 150 g of powdered alcohol, and further add 9.5 liters of water. Kneaded for a minute. The resulting mixed powder is processed using a regular macaroni making machine (Dice hole diameter: convex thickness).
1.0 mm, recess thickness 0.7 mm) was used to form tubular macaroni cut into lengths of 15±2 mm, and the macaroni was boiled for 3 minutes to completely gelatinize. The water content of the macaroni at this time was 58%. The macaroni that has finished gelatinization is arranged on a wire mesh toilet so that they do not come into close contact with each other, and is rapidly dried in a hot air atmosphere of 125℃ and 6m/s for about 5 minutes, and then air-ventilated at 80-90℃. It was dried in a dryer for about 40 minutes to obtain 28.5 kg of dried macaroni with a residual moisture content of 12.0%. Collect 10 kg of the obtained dried macaroni (product) and check the amount of defective products due to cracks, pecking, etc. by hand sorting, and then place the dried macaroni in a styrofoam cup and pour boiling water at 85℃ into it. The restoring time of the macaroni and the post-restored properties and texture were evaluated (comprehensive evaluation by 20 adults). These results are summarized in a table.

〔effect〕

According to the present invention, it is possible to produce a product with a high yield, which is comparable to conventional instant pastas in terms of restoration speed and taste and texture after restoration, without performing any rolling pressure treatment. Therefore, it can be said that the significance of this invention is extremely large.

Claims (1)

[Claims] 1 Flour 70-85% (weight) with a wheat flour content adjusted to 5-10% (weight), either alone or by mixing wheat flour with one or three of rye flour, oat flour, or barley flour 30 starches originating from underground rhizomes
~15% (by weight) and after kneading and shaping by adding appropriate amount of water, the finished moisture content is 65-75% (by weight)
Immediately after the gelatinization is completed, the surface moisture of the molded product is rapidly vaporized in a hot air stream to perform a surface treatment, and the product is then finished and dried. manufacturing method.