JPH07274880A - Production of instant pasta and instant soup pasta - Google Patents

Abstract

PURPOSE:To provide a method for producing an instant pasta capable of being reconstituted with hot water in a shorter time than existing instant pasta and a method for producing an instant soup pasta having excellent reconstituting and loosening properties. CONSTITUTION:A raw pasta or a dried pasta is boiled into 65-92% pregelatinization degree and 50-70wt.% water content. The water content of the pasta is increased by 3-15wt.% to adjust the pasta to 65-75wt.% water content and the pasta is freeze-dried into <=5wt.% water content to provide a method for producing an instant pasta. A raw paste or a dried paste is boiled into 65-92% pregelatinization degree and 50-70wt.% water content. The water content of the pasta is increased by 3-15wt.% to adjust the pasta to 65-75wt.% water content. Then the pasta is packed into a container, incorporated with a concentrated soup, frozen, taken out from the container or not and dried in vacuum to provide a method for producing an instant soup pasta.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an instant pasta and a method for producing instant soup pasta which can be restored to a eating state simply by pouring hot water.

[0002]

2. Description of the Related Art Various methods have been developed so far for providing pasta such as macaroni as an instant pasta. For example, in Japanese Examined Patent Publication No. 56-39616, after adding carbonate, egg white or the like to wheat flour, aging and half-kneading,
After adding organic acid such as succinic acid and thoroughly kneading and molding, 2
Disclosed is a method for producing instant macaroni by boiling with -4% saline, surface-treating with an aqueous alcohol solution containing glucose, and then freeze-drying. Japanese Examined Sho 57
No. 16622 discloses that when freeze-drying boiled noodles such as macaroni, the product temperature is allowed to pass from 4 to 0 ° C. within 30 minutes, and from 0 ° C. to 3 to 4 hours at −30 to −40 ° C. Disclosed is a method for producing instant noodles. Further, in JP-A-3-19679, a dry material such as ramen is uniformly moistened with an aqueous solution containing a polysaccharide binder and a water retention agent composed of a highly hygroscopic saccharide, and the material is made to absorb moisture. A method is disclosed in which the instant food is solidified by bringing the materials into close contact with each other so as not to form voids and freezing. However, the instant pasta obtained by these methods has a problem that it takes about 4 minutes to return the hot water.

On the other hand, in Japanese Utility Model Publication No. 50-46782, dried noodles dried in a shape that forms a cavity or noodles that have been solidified by fried and dehydrated and dried, and ingredients contained in the cavity are disclosed. Instant foods such as instant noodles are disclosed. Japanese Examined Patent Publication No. 2-51583 discloses a freeze-drying method for noodles in which a state in which pregelatinized noodles and cooked ingredients coexist is freeze-dried at the same time. In these instant foods, since the noodles are not freeze-dried in the liquid soup, the noodles tend to adhere to each other, and the restorability and looseness of the noodles are not good when hot water is poured.

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method for producing instant pasta that can return hot water in a shorter time than the conventional instant pasta. It is another object of the present invention to provide a method for producing instant soup pasta which has good restorability and loosening of noodles when hot water is poured, and an instant soup pasta.

[0005]

According to the present invention, the process of boiling fresh pasta or dried pasta is performed under specific conditions such that the starch is not completely pregelatinized, and then the water content of the boiled pasta is 3 to 15.
After increasing the weight%, freeze-drying can produce instant pasta that can be reconstituted in hot water in a shorter time than conventional instant pasta, and add concentrated soup to the pasta before freeze-drying, freeze it, and then vacuum. This was done based on the finding that instant soup pasta, which has good restorability and loosening of noodles when hot water is poured, can be produced.

That is, according to the present invention, fresh pasta or dried pasta is boiled to have a degree of gelatinization of 65 to 92% and a water content of 5.
After adjusting the content of pasta to 0 to 70% by weight, the water content of pasta is set to 3 to 15%.
There is provided a method for producing instant pasta, which comprises increasing the weight% to 65-75% by weight, and then freeze-drying the water content to 5% by weight or less. The present invention also provides
Boil fresh pasta or dry pasta with an alpha degree of 65-92
% And water content of 50-70% by weight, then increase the water content of pasta by 3-15% by weight to 65-75% by weight.
The present invention provides a method for producing instant soup pasta, characterized in that the soup is pasted into a container, the concentrated soup is put into the container, frozen, and then vacuum-dried after or without being taken out from the container. The present invention further comprises a soup dry product interposed between the pasta having a degree of gelatinization of 65 to 92% and a water content of 5% by weight or less, and the pasta is integrally molded as a whole by the soup dry product. Providing instant soup pasta characterized by being present.

The pasta targeted by the present invention is not particularly limited, and examples include macaroni, spaghetti, and
Conchilier, screw, twist, fettuccine,
Penne, capellini, noodles, elbows and so on. Durum wheat semolina is used as the main raw material, but gluten-rich flour is generally used.
Wheat flour is commonly called strong wheat flour, and durum wheat semolina or gluten-rich wheat flour is preferable. The raw pasta or dried pasta used in the present invention has a thickness of 0.5 to 1.5 mm, preferably 0.6 to 1.2 mm. If the thickness is less than the above range,
If you can't get the texture of pasta and it's thick on the contrary,
It is not preferable because it takes time to return the instant pasta to hot water.

In the present invention, first, raw pasta or dried pasta has a degree of gelatinization of 65 to 92% and a water content of 50 to 70.
Boil in hot water until the weight% is reached. In order to achieve this degree of gelatinization and water content, it is necessary to properly adjust the conditions by boiling depending on the thickness of pasta, the difference in raw materials used, etc.
Boil for 3-10 minutes using hot water at 102 ° C. What is important here is that it is not boiled too much to be converted into 100% α. The preferable ranges of the above-mentioned α degree and water content are 75 to 88% and 60 to 68%, respectively. The hot water used in the boiling step may be an aqueous solution containing about 0.5 to 2% of an inorganic salt such as sodium chloride or an organic salt such as sodium citrate. As a result, the hot water return time of the instant pasta can be further shortened. The degree of α conversion in the present invention is a value based on the β amylase pullulanase method.

In the present invention, next, the boiled pasta having the above-mentioned degree of alpha and water content has a water content of 3-1.
Increase by 5% by weight to adjust to 65 to 75% by weight. The method of increasing the water content of the boiled pasta is not particularly limited, and examples thereof include water immersion treatment and water spray treatment. Here, when the water immersion treatment is performed, the immersion time is preferably 1 to 15 minutes, and the water temperature is 10 to 20.
C., preferably 10 to 15.degree. Immersion treatment can be performed using natural water without any addition, but in order to reduce the hot water reconstitution time of instant pasta, inorganic salts such as salt or organic salts such as sodium citrate are used. It is also possible to use an aqueous solution containing about 0.5-2%. A seasoning liquid may be used to season the pasta.

The immersion time in the water immersion treatment step is preferably 2 to 12 minutes, and the increase in water content is preferably 4 to 7%. If the dipping time is too long, the water-soluble components of the pasta will dissolve out too much, and the texture of the pasta will deteriorate. On the other hand, if the immersion time is too short, sufficient water absorption cannot be achieved, and the restoration time of the instant pasta becomes long. In the present invention, it is then lyophilized to a water content of 5% or less, preferably 3% or less, more preferably 0.5-3% or less.
The instant pasta produced in this manner can be reconstituted in hot water in a few minutes, which is shorter than conventional products.

In the present invention, in the case of producing instant soup pasta, the pasta that has been soaked in water is filled into a container, and the concentrated soup is put into the container, frozen, and then taken out from or taken out from the container. Vacuum dry without.
Specifically, the pasta for one meal or a plurality of meals is put in a tray container made of polyethylene (PE), the concentrated soup is put therein, and the concentrated soup is spread between the pasta, and then frozen. Here, examples of the concentrated soup include consomme soup, vegetable soup, bonito soup flavored soup, pork bone soup, and the like. Instant frozen soup pasta in a state where pasta is hardened with soup by vacuum-drying without removing this frozen product from the container, that is, the degree of gelatinization is 65 to 92% and the water content is 5% by weight or less. An instant soup pasta is obtained, in which a soup dried product is interposed between each pasta of the pasta and the pasta is integrally molded as a whole by the soup dried product.

When producing instant soup pasta, the ratio of pasta to concentrated soup can be set as desired,
100-400 concentrated soup per 100 parts by weight of pasta
It is preferable to use parts by weight. The concentrated soup may also be served with cooked ingredients such as onions, carrots, onions, broccoli, cauliflower, spinach, mushrooms, ham and bacon. In the present invention, the instant pasta or instant soup pasta produced by the above method can be housed in a packaging container or a packaging bag and then sealed to obtain a product. At this time, the material of the packaging container or the packaging bag is preferably made of a material that is impermeable to oxygen and moisture, such as an aluminum laminate packaging material.

[0013]

According to the present invention, there is provided an instant pasta which can be returned to the hot water in a short period of 2 to 3 minutes. Further, according to the present invention, there is provided an instant soup pasta which can be eaten immediately by pouring hot water and has good restorability and loosening of noodles when pouring hot water. Next, the present invention will be described with reference to examples.

[0014]

【Example】

Example 1 Dried macaroni having a thickness of 0.75 mm was boiled in boiling water containing 1% of salt, and then macaroni was taken out with a colander, immediately dipped in cold water (15 ° C.) containing 1% of salt, and colander Take out macaroni in 40 g each and fill it in a PE container and freeze at -40 ° C, 0.04 to 0.6 torr, 30 ° C.
It was dried in vacuum. Boiling time, water content after boiling and α
Instant macaroni was produced by varying the degree of hydration, water immersion time, water content after water immersion, and water content after vacuum drying as shown in Table 1.

[0015]

[Table 1] Table-1  No. Boiling time Water content after boiling Alpha degree Immersion time Water content after immersion Water content after FD (Min) (%) (%) (min) (%) (%) 1 (comparative example) 3 58 63 10 61 1.3 1.3 2 (present invention) 6 67 84 10 71 1.5 3 (comparative example) 10 72 97 10 10 73 1.24 (Comparative example) 6 67 84 0 --- 1.4

Instant pasta 1 to 4 thus obtained
Was put in a container, 150 cc of boiling water was applied thereto, and the mixture was allowed to stand for 3 minutes, and then eaten to evaluate the texture. The results were as follows. No1 It has a hard texture. No2 It has a good texture. No3 Macaroni has a strong elasticity and a core. No4 Macaroni itself is hard and has a core.

Example 2 Instead of macaroni, a 1.2 mm thick disco No. 10
Immediate pasta was produced in the same manner as in Example 1 except that (Federini) was used and the conditions shown in Table 2 were adopted, and the texture was evaluated in the same manner as in Example 1.

[0018]

[Table 2] Table-2  No. Boiling time Water content after boiling Alpha degree Immersion time Water content after immersion Water content after FD (Min) (%) (%) (min) (%) (%) 5 (Comparative example) 3 55 57 10 58 58 0.8 6 (Invention) 6 63 75 10 68 68 1.0 7 (Comparative example) 10 70 90 10 72 72 0.98 (Comparative example) 6 63 75 0 --- 0.8

No. 5 It has a hard texture. No6 It has a good texture. No7 Strong elasticity and a core. No8 The whole is hard and has a core.

Example 3 An instant pasta was produced and carried out in the same manner as in Example 1 except that, instead of macaroni, a 1.2 mm-thick Buitoni Tagliate level di was used and the conditions shown in Table 3 were adopted. The texture was evaluated in the same manner as in Example 1.

[0021]

[Table 3] Table-3  No. Boiling time Water content after boiling Alpha degree Immersion time Water content after immersion Water content after FD (Min) (%) (%) (min) (%) (%) 9 (comparative example) 3 50 44 10 56 56 0.9 10 (comparative example) 6 60 72 10 64 0.9 11 (present invention) 10 67 84 10 71 1.012 (Comparative example) 10 67 84 0 --- 0.9

No. 9 It has a hard texture. No10 It is a little hard. No11 It has a good texture. No12 The whole is hard and has a core.

Example 4 Using dry Diceko No. 9 (Cappellini) having a thickness of 0.9 mm, it was boiled in boiling water containing 1% of salt for 4 minutes to adjust the α-degree and the water content to 80% and 67%, respectively. Then, take out in a colander, and immediately cool water containing 1% salt (15 ° C)
It was soaked in water for 2 minutes to adjust the water content to 72%, then taken out in a colander and filled into PE containers at 40 g each. On top of this, boiled carrot pieces, broccoli pieces and bacon were placed in appropriate amounts, and 40 g of concentrated soup having the following composition was filled. Then, the whole container was frozen at −40 ° C., then taken out from the container and vacuum dried at 0.04 to 0.6 torr and 30 ° C. for about 20 hours to obtain instant soup pasta. The instant soup pasta thus obtained was placed in a container, and 150 cc of boiling water was added thereto, and the mixture was left standing for 3 minutes and then eaten to evaluate the texture. As a result, the pasta was sufficiently rehydrated, had appropriate elasticity and texture, and the soup had a rich aroma.

Concentrated soup composition chicken consomme 30 parts by weight horse mackerel starch 15 parts by weight basil 0.1 parts by weight kosho 0.2 parts by weight mirin 40 parts by weight salad oil 10 parts by weight grated garlic 3 parts by weight chopped onion 13 parts by weight water 600 parts by weight These were heated and mixed until thickened.

Claims (6)

[Claims] 1. Fresh pasta or dried pasta is boiled to a degree of gelatinization of 65 to 92% and a water content of 50 to 70% by weight, and then the water content of the pasta is increased by 3 to 15% by weight.
A method for producing instant pasta, which comprises adjusting the water content to 5 to 75% by weight and then freeze-drying the water content to 5% by weight or less. 2. Fresh pasta or dried pasta is boiled to a degree of gelatinization of 65 to 92% and a water content of 50 to 70% by weight, and then the water content of the pasta is increased to 3 to 15% by weight.
Preparation of instant soup pasta characterized in that it is adjusted to 5 to 75% by weight, then filled in a container, the concentrated soup is put therein, then frozen, and dried in vacuum with or without removal from the container Method. 3. The water content of freeze-dried pasta is 0.5 to 0.5.
The manufacturing method according to claim 1, which is 3% by weight. 4. An increase in the water content of boiled pasta is added to water.
The method according to claim 1 or 2, which is performed by immersing for 15 minutes.
The manufacturing method described. 5. The method according to claim 4, wherein the water for soaking the boiled pasta contains an inorganic salt and / or an organic salt. 6. A degree of alpha conversion of 65 to 92% and a water content of 5
An instant soup pasta characterized in that the soup dried product is interposed between the pasta of less than or equal to wt% and the pasta is integrally molded as a whole by the soup dried product.