JPH0679546B2 - Method for manufacturing tubular pasta - Google Patents

Description

The present invention relates to a method for producing edible tubular pasta in various cooking forms, particularly in a form similar to fried rice.

[Conventional technology]

With the westernization of Japanese dietary habits, a wide variety of Western foods have come to be on the table. Of these, pasta typified by spaghetti and macaroni are not limited to those having a single thickness and length, but various types are also edible. For example, long pasta called long pasta such as capellini, vermicelli, spaghettini, and spaghetti (the average length of these is around 260 mm, some of which are super long at 520 mm), cut macaroni, farfalle, pipette. There are various pasta, such as short pasta such as Fujiri, Conchilier and the like, short pasta in the shape of a twist, shell, etc., special pasta such as cannetroni, lasagna, etc. filled with minced meat or cheese. And, these pasta are mainly used in Italian food and French food, and are cooked in a wide variety using ham, milk, butter, cheese, tomato, olive, etc., and these Italian foods are also used in Japan. The current situation is that they are cooked according to the French and French cooking methods.

On the other hand, the pasta described above often uses semolina extracted from durum wheat as a raw material in order to impart a chewy and elastic texture as seen in so-called spaghetti and cut macaroni.

[Problems to be solved by the invention]

An object of the present invention is to provide an unprecedented pasta which has a different texture to the pasta and is different from the conventional cooking form, for example, fried rice-style cooking. Another object of the present invention is to provide pasta that can be cooked easily and in a short time, and can be eaten by handling it like rice.

[Means for solving problems]

The present invention uses 70% by weight or more of ordinary wheat flour as a raw material, forms a tubular short-shaped short pasta having specific dimensions, and degasses the raw material dough so that the bulk density is within a specific range. Without using the extruder, if it is manufactured under specific conditions, it has a texture similar to cooked rice unlike conventional macaroni, and it is expected to be used for new cooking applications that have never existed before, and it can be cooked easily and in a short time. It was made based on the finding that various pasta can be obtained.

That is, the present invention, 100 parts by weight of flour material containing 70 wt% or more of at least one kind of normal wheat flour selected from the group consisting of strong flour, semi-strong flour and medium strength flour, after adding 25 to 50 parts by weight of water. , Kneading with a mixer, using an extruder, extruding from a die at a pressure of 50-200 kg / cm ² , after cutting with a face cutter, it is boiled, or it is pregelatinized by steaming treatment, or, if necessary, 30 ~
After pre-drying at 50 ℃ for 1-5 minutes, dry at 30-85 ℃, 40-95% RH for 2-20 hours, length 2-10mm, outer diameter 2-4mm and wall thickness. Is 0.5 to 1.0 mm, and the bulk density is
Provided is a method for producing a tubular pasta, which comprises obtaining a tubular pasta in the range of 0.5 to 0.8 g / cm ³ .

As the normal wheat flour used as a component of the tubular pasta of the present invention, one or a mixture of two or more types of strong flour, semi-strong flour and medium flour is used. In the present invention, it is necessary to use 70% by weight or more (hereinafter, abbreviated as%) of such ordinary wheat flour, and preferably 100%. In this case, the restoring property is good, and the seasonings and oils and fats are It is preferable because it is well adsorbed on pasta and therefore has an excellent flavor and has an appropriate adhesiveness so that it can be easily served and can be eaten like cooked rice.
That is, if the semolina that is usually used as the main ingredient of pasta is 30% or more, the restorability when boiled is poor,
Also, when it is fried with oil, the adsorbability of oil or the adhesion of seasonings decreases, the desired flavor cannot be obtained, and the texture is too elastic, which makes it unsuitable as a material for cooked rice. Becomes In addition to this, it does not easily become a nodule after boiled, making it difficult to eat with a plate or spoon. As long as 70% or more of ordinary wheat flour is used as a raw material, cereals other than wheat flour such as the above-described semolina, rice flour, and corn flour, and various starch flours can be used in combination as auxiliary materials.
Further, various seasonings such as salt and sodium glutamate may be added.

Tubular pasta of the present invention, using the above raw material, after adding 25 to 50 parts by weight of water per 100 parts by weight of the raw material, kneading with a mixer, using an extruder, 50 ~ 200k from the die
It is produced by extruding at a pressure of g / cm ² , preferably 90 to 150 kg / cm ² , cutting it with a face cutter, and then boiling it and pre-gelatinizing it by steaming treatment, or by drying without gelatinization.
In addition, in the case of the α-ized processing, the restoration property becomes further excellent. In producing the tubular pasta of the present invention, if the amount of water added to the above raw material is less than 25 parts by weight, the pasta obtained becomes powdery, and even if it is boiled, it feels like leaving a core, and also 50 parts by weight. If it exceeds the above range, the drying of the water becomes inefficient, and problems such as the easy adhesion of pasta comrades after cutting occur. Therefore, it is preferable that the amount of water added falls within the above water range. Then, by adding water in this range, the pasta extruded from the extruder and cut is preferably pre-dried and then dried at 30 to 50 ° C. for 1 to 5 minutes, mainly on the surface of the pasta. After pre-drying to prevent adherence, the main content is dried for 2 to 20 hours in an atmosphere of 30 to 85 ° C. and 40 to 95% RH to make the water content in the pasta 7 to 14%. That is, if the water content in the final product, pasta, is less than 7%, the restorability will be poor, and if it exceeds 14%, the storability will be deteriorated, so it is desirable to set the water content in this range.

The pasta of the present invention can be produced by the above method,
In particular, it is important to set the dimension after manufacturing within the following range.
That is, the pasta is tubular, and the length (when the pasta is linear) per piece is 2 to 10 mm, preferably 3 to 6 mm, and the outer diameter is 2 to 4 mm, preferably 2.3 to 3 mm and tubular. It is necessary that the thickness of the pasta is 0.5 to 1.0 mm, preferably 0.6 to 0.8. This is because when the length is less than 2 mm, the appearance and texture are poor, and the drainage after washing is poor, and when the length exceeds 10 mm, the resilience, oil adsorption,
When seasoned with fried rice, it is difficult to eat because it has poor seasoning properties and is cooked like fried rice. On the other hand, the outer diameter is
If the thickness is less than 2 mm or the wall thickness is less than 0.5 mm, the texture becomes poor, and it becomes sticky during cooking and easily adheres to a frying pan or the like. Also, if the outer diameter exceeds 4 mm or the wall thickness exceeds 1.0 mm, it will take time to boil, the flavoring property will be poor, and the odor of flour will not be wiped and it will not become like rice.

In the present invention, it is essential that the pasta is hollow,
In addition to the above dimensions and form, the bulk density is 0.5 to 0.8.
g / cm ^3, preferably it should be in the range of 0.55~0.75g / cm ^3. If the bulk density is less than 0.5 g / cm ³ , the shape retention after boiling is poor, the appearance, flavor, and texture do not become rice-like, and it is hard to form a nodule after boiling and is difficult to serve and eat. There are drawbacks such as. On the other hand, when the bulk density is more than 0.8 g / cm ³ , the hot water does not return well and tends to adhere to pasta comrades or frying pans during cooking, resulting in a problem of reduced texture.

The present invention is based on the above contents, and the shape of the tubular pasta is not limited to the right cylindrical shape, but may include a tubular shape that is slightly curved or deformed.

The pasta produced by the production method of the present invention is cooked by various methods. In the case of fried rice, the following method is exemplified. If the pasta is boiled first, a good restorability can be obtained in about 3 minutes. Then drain the water and fry in oil with various ingredients. Then season and serve on a plate. At that time, since the pasta comrades have an appropriate adhesiveness because they contain 70% or more of normal wheat flour, the appearance when they are served is good and they can be eaten like rice with a spoon.

〔The invention's effect〕

The tubular pasta produced by the production method of the present invention specifies a raw material to be used, is formed into a shape within a certain size, and is formed so as to have a bulk density in a specific range. Has a different texture and is widely used in various dishes as a cooked rice material.
For example, fried rice style can be used together with ingredients such as carrots, onions, meats and eggs, and can be used in various modes such as dry curry style and chicken rice style.

Furthermore, when making fried rice using rice, first, to obtain cooked rice from rice, soaking in water (30 minutes) → cooking rice (16 to 25 minutes) → shaving (10 minutes), it takes about 1 hour in total. At the same time, it is necessary to harden the rice grains, and when using cold rice, it is necessary to loosen the rice before use, but if the pasta produced by the production method of the present invention is used, it will be cooked in about 3 minutes. There is an advantage that cooking can be done easily and in a short time without the need for loosening or the like. In addition, the flavor is rice-like, and it is possible to enjoy a meal with a rich flavor because the oil and cooking utensils are well suited. Furthermore, since the pasta produced by the production method of the present invention has an appropriate adhesiveness, it can be served with a mold and can be eaten like a cooked rice with a spoon.

Next, the present invention will be described with reference to examples, but the present invention is not limited thereto.

〔Example〕

Example 1 Using strong flour as ordinary wheat flour, adding 3 kg of water to 10 kg of this flour, thoroughly kneading with a mixer (10 minutes), and then extruding from a die at a pressure of 120 kg / cm ³ using an extruder,
I cut it with a face cutter. Next, this is pre-dried at 50 ° C for 2 minutes and then finally dried in an atmosphere of 40 ° C and 75RH% for 16 hours to obtain a length of 5 mm, an outer diameter of 2.5 mm, a wall thickness of 0.6 mm and a bulk density of 0.64 g / c
m ³ tubular pasta was obtained. 100 g of this pasta was boiled in about 500 ml of hot water for 3 minutes, placed on a colander and drained. Separately, 15 g of salad oil was heated in a frying pan, and then eggs were added to make loose eggs, carrots, ham, etc. were added, and then the boiled pasta was added and seasoned with salt and pepper. Finally, after adding pure oil and stirring well, the fire was stopped and it was stuck to the dish (Sample A).

Comparative Example 1 Semolina was used as the raw material for pasta and had a bulk density of 0.68 g / cm.
^The outside was boiled for 3 minutes and cooked for 4 minutes in the same manner as in Example 1 and then stuck on a plate (Sample B).

Comparative Example 2 As a tubular pasta, a cut macaroni having a length of 25 mm, an outer diameter of 3.8 mm and a wall thickness of 0.8 mm (flour 100%, bulk density 0.38 g / cm ³ tubular,
The manufacturing method was the same as in Example 1), and cooking was carried out in the same manner as in Example 1 except that the plate was boiled in hot water for 7 minutes, and then it was placed on a plate (Sample C).

Comparative Example 3 As the pasta, a columnar one having a length of 5 mm, an outer diameter of 3 mm and a bulk density of 0.82 g / cm ³ (medium filling type, flour 100%) was used.
This was cooked in the same manner as in Example 1 except that it was boiled in hot water for 10 minutes, and then placed on a plate (Sample D).

The samples A to D were subjected to a sensory evaluation by 10 panelists, and the following evaluations were obtained.

Sample A (product of the present invention) ○ Adhesion between pasta comrades or ingredients and pasta is moderate,
It easily becomes a nodule and is easy to eat with a spoon.

○ It has a chewy texture similar to rice and has a unique texture that is soaked in the taste.

Sample B (Comparative Example) ○ Pasta comrades or ingredients and pasta tend to come apart, and the ingredients are not evenly dispersed, making it difficult to eat with a spoon.

○ The surface is slippery and the texture is not good, and the taste is not soaked well.

○ The elasticity is too strong and it does not look like rice.

Sample C (Comparative Example) O The taste is not soaked well and the texture is not good.

○ It is hard to be a baby-lump and hard to eat.

○ The ingredients are not evenly dispersed.

Sample D (Comparative Example) O The taste is bad and the odor of wheat flour is not removed.

○ Hot water is not good.

○ It is not preferable because it is too elastic in texture.

Example 2 Using 70% strong powder and 30% semolina as raw materials, the length was 3 mm, the outer diameter was 2.4 mm, and the wall thickness was 0.8 m in the same manner as in Example 1.
A tubular pasta with m and a bulk density of 0.75 g / cm ³ was obtained.

Next, after melt | dissolving butter in the frying pan, onion, shrimp, poultry, and raw shiitake mushrooms were added, and since it was high heat, the above-mentioned pasta was added to it, and also curry powder and salt were added, and it stirs, stirring well.

A sensory evaluation of this product gave the same excellent texture as in Example 1.

Claims (1)

[Claims] 1. After adding 25 to 50 parts by weight of water to 100 parts by weight of a flour raw material containing 70% by weight or more of at least one kind of normal wheat flour selected from the group consisting of strong flour, semi-strong flour and medium strength flour, After kneading with a mixer, using an extruder, extruding from a die at a pressure of 50 to 200 kg / cm ² and cutting with a face cutter, this is boiled, and may or may not be gelatinized by a steaming treatment, and if necessary, 30 1 at ~ 50 ℃
After pre-drying for ~ 5 minutes, dry it in the atmosphere of 30 ~ 85 ℃, 40 ~ 95% RH for 2 ~ 20 hours, length 2 ~ 10mm, outer diameter 2 ~ 4m.
m and wall thickness is 0.5 to 1.0 mm, and bulk density is 0.5 to 0.8 g
A process for producing a tubular pasta, which comprises obtaining a tubular pasta in the range of / cm ³ .