JPH0532015B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Industrial Application] The present invention relates to a method for producing a new pasta-like food, and more specifically, a method for producing a new pasta-like food that has a shape similar to pasta such as macaroni and spaghetti, but has a unique flavor and texture. Regarding manufacturing methods. [Prior Art] Generally, pasta such as macaroni is manufactured by extrusion molding using durum semolina and strong wheat flour as raw materials. [Problems to be solved by the invention] However, since the conventional pastas thus obtained are extrusion-molded products made from the above-mentioned specific wheat flour, their flavor and texture are limited. However, it lacks variety and cannot be adapted to modern food palatability, which requires variety. On the other hand, when a starchy powder other than the above-mentioned wheat flour is used as a raw material, it can no longer be called pasta type according to the specifications, and there are technical problems such as the texture is poor and it is difficult to mold by simply extruding using the conventional manufacturing method. Ta. Therefore, the inventor of the present invention has conducted various studies to overcome these conventional drawbacks, and has found that if a starchy powder raw material is subjected to gelatinization treatment and then extrusion molded, it has a rich flavor and a unique chewy texture. They discovered that a new pasta-like food could be obtained and completed the present invention. [Means for Solving the Problems] That is, the present invention involves pregelatinizing a powder raw material consisting of wheat flour alone or wheat flour and starchy powder other than wheat flour to a degree of gelatinization of 90% or more, followed by extrusion molding. The resulting molded product has a moisture content of 19-20%.
It is characterized by drying at a temperature of 52 to 62°C and relative humidity of 30 to 45% until the moisture content reaches 8 to 16%, and under conditions of a temperature of 40 to 50°C and a relative humidity of 50 to 65% until the moisture content reaches 8 to 16%. This is a method for producing a new pasta-like food. In the present invention, as the powder raw material, wheat flour alone, wheat flour, and starchy powder other than wheat flour are used. The wheat flour used herein includes not only durum semolina and strong wheat flour, but also semi-strong, medium-strength, and weak wheat flours, and one or more kinds thereof are used in a suitable mixture. In addition, examples of starchy powders other than wheat flour include granules of rice, corn, potato, etc., and refined starches thereof, and one or more of these may be used by appropriately mixing them. The use of these starchy powders in an amount of 0 to 85% by weight based on wheat flour gives good results in terms of flavor. In the present invention, in addition to the above-mentioned powder raw materials, additives such as fatty acid monoglyceride and salt may be appropriately mixed and used. However, when adding fatty acid monoglyceride, the effect of preventing the formation of large lumps in the gelatinized dough is It is particularly advantageous because it can suppress excessive expansion during extrusion molding, and can also prevent cracking of the product after drying. The fatty acid monoglyceride used here is one with a carbon number of 6 to 24, but palmitic acid monoglyceride and stearic acid monoglyceride are particularly effective, and the amount added is 0.1 to 24 to the powder raw material. 2.0% by weight
is preferred. In the present invention, firstly, the powdered raw material is subjected to a gelatinization treatment to obtain α.
Prepare the batter. Specific methods for preparing this pregelatinized dough include, for example, moist heat treatment methods such as steaming, steaming, and extruder methods;
Any material that can obtain the above degree of gelatinization may be used. Next, this pregelatinized dough is extruded using an extruder, but the pregelatinized dough at this time has a moisture content of 35
~50%, and the product temperature is preferably 30 to 45°C. If the moisture content is less than 35%, the elasticity of the dough will be too strong, and when the dough is extruded through the slits of the forming die, the resulting pasta-like food will become too thick due to the elasticity of the dough. In addition to this problem, the poor fluidity of the dough makes it difficult to perform extrusion molding with uniform pressure over the entire surface of the die. Also, the moisture content is 50%
If it exceeds the above, the dough will be soft and sticky, and the extrusion pressure will not be transmitted sufficiently within the cylinder of the extrusion molding machine, resulting in poor molding and a reduction in manufacturing capacity. occurs. Furthermore, if the temperature of the pregelatinized dough exceeds 45°C, it not only causes a decline in extrusion capacity, but also makes it difficult to mold various pasta-like foods, and also makes it difficult to cut, dry, etc. in the next process. So I don't like it. The pressure during extrusion molding is preferably in the range of 40 to 80 kg/cm ² , and the shape of the pasta-like food can be molded into a desired shape by using various dies. Next, the obtained molded product is dried to a moisture content of 8 to 16%, but this drying is carried out at a temperature of 52 to 62°C and a relative humidity of 30 to 45% until the moisture content is 19 to 20%.
The temperature is 40~16 when the moisture content is 8~16.
It is necessary to carry out a two-stage drying method under conditions of 50°C and relative humidity of 50 to 65%. Incidentally, conventional macaroni is generally dried at a temperature of 45~45°C.
Previously, it was carried out under conditions of 50℃ and relative humidity of 45 to 60%, but when using this conventional method, the moisture content was 20%.
It takes a long time of 4 to 6 hours to dry the product, and during that time the degree of gelatinization of the product inevitably decreases, which naturally leads to deterioration of quality. Furthermore, it was necessary to require an additional 9 to 11 hours of drying time to reach a moisture content of 12 to 13%. On the other hand, when using the two-stage drying method under the conditions described above, it takes only about one hour to dry to a moisture content of 20%, and the degree of gelatinization does not decrease much during that time. You can get high quality products without any problems. Furthermore, the subsequent drying to a moisture content of 12 to 13% is completed in about 5 to 7 hours, making the drying process extremely short compared to conventional methods. In general, pasta types vary in thickness, but
In the present invention, the thickness of the product obtained by the drying step is preferably 0.8 to 2.0 mm. If the wall thickness of the product is less than 0.8 mm, the moldability during extrusion molding will be poor, the product will be more likely to break during drying, and the texture will be too soft and unsatisfactory. On the other hand, if the thickness of the product exceeds 2.0 mm, the boiling time will be longer and the product will melt more often, which is undesirable. [Effects of the Invention] The food obtained as described above has a shape similar to pasta such as macaroni and spaghetti, has a unique chewy texture, and has a wide variety of flavors. It's something you can taste. Furthermore, the pasta-like food obtained by the present invention can be processed not only by boiling but also by heating such as deep-frying and roasting to be used as so-called macaroni and spaghetti-like foods, as well as snack foods, soup floats, etc. It can be eaten as a salad or the like. In particular, when a snack food is produced using the pasta-like food obtained by the present invention as a snack ingredient, it has a unique soft and crunchy texture that has never been seen before, and it also does not stick to the teeth when eaten. It is possible to obtain extremely innovative foods without having to worry about [Example] The present invention will be further explained below with reference to Examples and Test Examples. Example 1 Add 42 parts by weight of water to 70 parts by weight of weak wheat flour, 30 parts by weight of wheat starch, and 1 part by weight of common salt, stir and mix with a mixer, and then stir and mix while blowing steam with a gelatinization mixer to gelatinize. The dough was prepared. The moisture content of the gelatinized dough obtained at this time was 41%, and although small lumps were formed, there was no particular problem in taking it out from the mixer. Next, the obtained gelatinized dough was
It was molded into a tube-shaped macaroni with a diameter of 4 mm using a macaroni making machine. After that, dry it at a temperature of 56 to 57.
Dry for 1 hour at 36-38% humidity to reduce moisture to 20%.
%, it was dried for 7 hours at a temperature of 43 to 44°C and a humidity of 56 to 58% to obtain a final product with a moisture content of 13.0%. The wall thickness of this macaroni-like food was 1.3 mm and was in good condition with no cracks. 100 g of this macaroni-like food was added to the boiling water in Step 1, boiled for 10 minutes, and then lightly washed with water. I made a macaroni-like salad using this according to the usual cooking method. This product had a chewy and elastic texture unlike conventional macaroni and a good flavor with no flour odor. In addition, the above macaroni-like food was re-dried at 70°C for 40 minutes, the moisture content was adjusted to 9-10%, and then fried in oil at 200°C for 20 seconds, seasoning (spice) was sprinkled on the resulting product. When eaten, it had a soft texture and was preferable as a snack-like food. Example 2 Monoglyceride 0.6 was added to the same raw materials as in Example 1.
Parts by weight and 42 parts by weight of water were added, stirred and mixed in a mixer, and then stirred and mixed in a gelatinization mixer while blowing steam to prepare a gelatinized dough. The moisture content of the gelatinized dough obtained at this time was 41%, and there were no lumps of dough and it could be easily taken out from the mixer. Next, the obtained gelatinized dough was molded into a tube-shaped macaroni with a diameter of 4 mm using a macaroni making machine. The molded product had a desired shape and was in good condition with no adhesion between the molded products. The resulting macaroni-like food (product thickness: 1.2 mm) was then dried in the same manner as in Example 1.
I ate it in the same way and it was good. Test Example: 100 g of macaroni-like food obtained in the same manner as in Example 1 except that the starchy raw materials in Table 1 were used was boiled for 10 minutes. -2 was true. In addition, as a control, a stress test in the case of extrusion molding without gelatinization treatment is also shown. In addition, the flavor and texture of the boiled macaroni-like food were as shown in Table 3. In addition, as a control, the flavor and texture when extrusion molding was performed without gelatinization treatment are also shown.

【table】

【table】

[Table] (Note) The higher the measured value, the harder the texture.

【table】

【table】

Claims (1)

[Claims] 1 Powder raw materials consisting of wheat flour alone or wheat flour and starchy powder other than wheat flour are subjected to gelatinization treatment to a degree of gelatinization of 90% or more, and then extrusion molded. A new pasta characterized by being dried under conditions of a temperature of 52 to 62°C and a relative humidity of 30 to 45%, and a moisture content of 8 to 16% under conditions of a temperature of 40 to 50°C and a relative humidity of 50 to 65%. Method of manufacturing similar foods.