JPH09191844A - Production of readily cookable pasta and noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain readily cookable pasta or noodles excellent in flavor and texture, cookable in a short time only by pouring hot water, by heating dried pasta, etc., with wet heat to pregelatinize the surface part and treating the pasta under a specific condition. SOLUTION: Dried pasta such as spaghetti or dried noodles such as Japanese wheat noodle are heated with wet heat or dry heat at 60-200 deg.C for several seconds to 30 minutes to pregelatinize the surface part. In the case of heating with wet heat, the surface of the pasta or long strips of noodles is dried and the pasta or long strips of noodles are brought into contact with hot water at 80-95 deg.C, absorbs water and reheated at 95-170 deg.C for 30 seconds to 8 minutes to give the objective readily cookable pasta or noodles.

Description

Detailed Description of the Invention

[0001]

The present invention relates to, for example, spaghetti,
Macaroni, lasagna, pasta such as shells, udon, buckwheat, yam, noodles such as kishimen or Chinese noodles, in a short time similar to so-called "instant cup noodles",
The present invention relates to a method for producing easily cooked pasta or noodles that can be cooked simply by pouring hot water and can be eaten deliciously.

[0002]

2. Description of the Related Art Pasta is obtained by kneading a mixture of wheat flour and water to form a hard dough, and extruding and molding it under high pressure using an extruder or the like. It is usually based on hard wheat flour durum semolina and may contain egg whites, milk and other ingredients. Pasta produced in this way is hard,
It is precisely molded. When cooking, it is said that it is most delicious to eat it in the so-called "Aldente" state, which is boiled so that the water content in the center is lower than the pasta surface and has a moisture gradient lower than that of the pasta. I have.

It is preferable to use dried pasta or fresh pasta for producing the state of al dente, but these pasta are not suitable for boiled and time-consuming and demanding simplicity and speed.

[0004] Several methods have been tried to give pasta an aldente condition and to improve the convenience and speed of cooking. For example, pasta noodles in which a V-cut is inserted along a noodle string of spaghetti and the like, and a method of rapidly freezing pasta boiled in al dente in advance have been proposed. However, even with a V-shaped cut, the easiness of short-time cooking like instant noodles cannot be expected. In addition, frozen pasta is not widely used like instant noodles because of the restrictions on distribution and storage, even if there is no problem with the quality of frozen pasta.

[0005] Various methods for producing noodles such as udon, soba, hiyamugi, kishimen, and Chinese noodles have also been proposed. Semi-cooked noodles in which raw noodles are boiled for a short time in advance, and raw noodles and dry noodles in which boiled noodles are refrigerated and frozen and distributed as boiled noodles are known. However, the above-mentioned semi-cooked noodles and boiled noodles have a problem in that when they are distributed, the taste deteriorates, and furthermore, the noodle strings become "stretched" due to aging and the texture decreases.

As for noodles, various instant noodles are manufactured and sold. These instant noodles are produced by a method in which raw noodles are post-fried (fried) or steamed and then dried. In all cases, when cooked, unlike the noodles boiled from dry noodles or raw noodles, the noodles are weak and have inferior texture.

[0007]

In such a situation, by pouring hot water and leaving it for a relatively short time of, for example, 3 minutes or less, or by heating it in a microwave oven, pasta in an aldente state or a firm state can be prepared. It has been desired to develop simple cooked pasta or noodles that can cook noodles and can be easily eaten.

[0008]

Means for Solving the Problems The present invention is to dry or dry noodles by heating the pasta or noodles with wet heat or dry heat to gelatinize the surface layer portion, and in the case of heating with wet heat, dry the surface of the pasta or noodles. The present invention provides a method for producing a simple cooked pasta or noodles, which comprises contacting with hot water to absorb water by, for example, immersing in hot water at 80 to 95 ° C, and then heating again. The simple cooking pasta or noodles produced by the method of the present invention takes a short time of about 0.5 to 3 minutes,
The dried pasta or noodles can be cooked to an "aldente" or firm state similar to that obtained by boiling for a long time.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, the surface layer portion of dried pasta or dried noodles (hereinafter, may be collectively referred to as pasta etc.)
And a heating step of drying the surface moisture in the case where this step is wet heat heating, and then dipping the surface pregelatinized pasta or noodles in hot water or spraying hot water and a step of heating again And a method for producing simple cooked pasta or noodles. According to this method, for example, pouring hot water of 95 ° C. or higher and leaving it for a short time of usually 0.5 to 3 minutes to prepare pasta in an aldente state or noodles in a sufficiently firm state It is possible to obtain easily cooked pasta or noodles that can be processed.

In the method for producing a simple cooked pasta or the like of the present invention, ordinary dry pasta or dry noodles are used as a starting material. Generally, dried pasta or dried noodles absorb water and swell over time when immersed in water, and have physical properties close to those of raw pasta, but when absorbed and swell, they dissolve from the surface and disintegrate with a little physical force. In the present invention, a gelatinized film of starch is formed on the surface by heat treatment for a short time before the water absorption and swelling step.
For this reason, even if the pasta or the like absorbs water in the subsequent water-swelling step, the surface does not dissolve or disintegrate, and a water-absorbing pasta or the like having a smooth surface can be obtained.

In the present invention, specifically, the dried pasta or the dried noodles are heated for a short period of time to gelatinize an extremely thin layer on the surface while the central part remains dry. In the present invention, "alpha-ized" is literally, in addition to the case where the starch is alpha-modified, the surface of the pasta or noodle strings is physically or chemically modified by heating, and is contacted with hot water. In the case of a failure, the change to a state in which it does not dissolve or disintegrate shall be included.

The heating method is either wet heat heating such as immersion in hot water or steaming with steam, or dry heat heating such as hot wire or heated air. In the case of heated air, dried pasta or dried noodles may be passed through the heated air, or heated air may be blown onto them. However, dry heat is preferable because the surface becomes less sticky after water absorption by heating and the step of removing water can be omitted.

The heating temperature may be any temperature as long as the starch in the surface layer portion of pasta or the like is gelatinized, and the heating temperature is about 4
Dry heating from 0 ° C is possible until just before the surface of pasta or the like is burnt. Further, in steaming using steam, it is possible to heat to 100 ° C. or higher by using superheated steam. The heating temperature is preferably 60 to 200 ° C, more preferably 60 to 95 ° C. The heating time varies depending on the heating temperature, the type of pasta, etc., the shape, the size, the thickness, etc., but is preferably several seconds to 30 minutes, more preferably 10 seconds to 25 minutes. If the temperature is high and the heating time is short, uneven heating may occur or a portion where a pregelatinized film cannot be formed may be formed on the surface. In addition, if the heating time is too long, the noodles may be warped and the quality may be impaired. These heating conditions can be appropriately selected from the above range depending on the type and shape of pasta and the like, and the purpose of use.

With this heating for gelatinization, the central portion of the pasta or the like remains in a dry state, and a thin gelatinized film is formed on the surface of the pasta or the like. The pasta in which only the surface layer portion is gelatinized is immediately moved to the next heating and water absorption step, but it may be left standing for cooling.

When an α-ized film is formed on the surface of pasta or the like by moist heat, water remains on the surface of the pasta or the like and the pasta or the like becomes sticky and has adhesive properties, which is inconvenient for subsequent processing and handling. In the present invention, in order to eliminate such inconvenience,
Before the water absorption step, the surface water such as pasta is dried by air drying, hot air drying, or the like. As mentioned before, dry heating
Since the surface does not become sticky even after absorbing water, it is preferable from the viewpoint of simplifying the manufacturing method as compared with the wet heat method.

The heat-treated pasta or the like is absorbed and heated by being immersed in hot water or brought into contact with hot water by shower spraying or the like. Since the heat-treated pasta and the like have a film (thin layer) which has been gelatinized on the surface, the surface does not dissolve or disintegrate even when contacted with water. The temperature of the hot water varies depending on the equipment used, the desired water absorption heating time, etc., but is 80 to 95 ° C,
It is preferably 88 to 95 ° C.

The water absorption time varies depending on the temperature of hot water, the shape, size, or thickness of pasta or the like. The temperature of hot water influences the water absorption time, and the lower the water temperature, the longer the water absorption. With respect to the temperature of hot water, for example, spaghetti having a diameter of 1.7 mm can be immersed in hot water at 90 ° C. for 10 to 12 minutes to perform desired water absorption heating. It is desirable to appropriately determine the water temperature and time at the time of heating by absorbing water in consideration of workability and efficiency of manufacturing process, equipment used, convenience of cooking, and the like.

The degree of water absorption depends on the water content of pasta and the like being 50.
~ 70%, preferably 57-65%. The lower the water content, the longer the cooking time, and the higher the water content, the shorter the cooking time.

In general, it is said that "boiled" of boiled pasta is caused by a difference in water content between the surface portion and the central portion, and the "extended" state means that the water content between the surface portion and the central portion is uniform. It means that "kosi" disappears. If the water absorption after water absorption is small, it takes a relatively long standing time after pouring hot water during cooking, but the water gradient between the surface part and the center part is large, and it is firm. Also, it takes time to reach the "extended" state. On the other hand, if the water absorption is large, the standing time will be short, but the stiffness will disappear quickly.

Water to be heated at the time of absorption of water includes salt, sugar, acid, in order to improve the preservability after absorption of water such as pasta or to season.
Optional seasonings, spices or food additives such as alcohol can be added. These seasonings and the like can be used by being dissolved or suspended in water for water absorption in advance, and can be adsorbed or absorbed by pasta or the like at the time of heating with water absorption.

The pasta or the like that has absorbed water is heated again. By heating here, the powdery texture disappears and the texture becomes smooth and smooth. Heating is dry heat 95-170
℃ preferably 100 ℃ ~ 130 ℃, heating time is 30 seconds ~
It is 8 minutes, preferably 1 to 4 minutes. Heating may be carried out directly on the water-absorbed surface, or it may be placed in a bag made of heat-resistant synthetic resin and heated. The heated product is allowed to cool or is dipped in cold water or normal temperature water or is sprayed to be cooled.

The easily cooked pasta or noodles which have been heat-gelatinized, water-absorption-heated, reheated, and cooled as described above can be stored in a refrigerator or frozen without deterioration in quality.
Can be stored for a long time. In particular, freezing allows for longer storage. In addition, by putting it in a heat-insulating plastic container or paper container and circulating it, consumers pour hot water into the container, leave it for a short time, and then just rinse it with hot water or sprinkle it with water. The pasta or noodles in the al dente state or the firm state can be prepared simply by heating in a microwave oven. The pasta or noodles thus obtained are in an aldente state or a firm state, and can enjoy the texture and taste similar to those of ordinary dry noodle pasta, dry noodles, raw pasta or raw noodles boiled. This pasta can be fried like normal pasta, mixed with ingredients, or entwined with sauce. Also, you can enjoy the same texture as boiled noodles as tsukemen such as zaru udon, morisoba, and tsuke chinese noodles.

It is preferable to use as much hot water as possible when cooking, and to heat the entire pasta and the like as much as possible when pouring the hot water. When the temperature of pasta or noodles is low, first raise the temperature of the noodles with a small amount of hot water, then discard the hot water and pour hot water again, or raise the product temperature with a microwave oven etc. and then pour hot water. By doing so, you can cook more deliciously. Also, if you put seasonings, spices, appropriate ingredients, etc. in the container, just pour hot water and leave it, the desired soba,
You can make udon, ramen, etc.

[0024]

EXAMPLES The present invention will be further described with reference to Examples.

1.7 mm made of durum semolina
1 kg of φ dry spaghetti was heated in a dry heat chamber at 150 ° C. for 1 minute. The spaghetti was absorbed and heated in hot water at 80 ° C. for 16 minutes, then reheated in a dry heat chamber at 150 ° C. for 3 minutes, and then dipped in cold water at 10 ° C. to cool. At this time, the weight was 2.2 kg and the water content was about 59%. After refrigerating this product overnight, about 500 ml of hot water was added to 250 g of noodles, the hot water was discarded in 5 to 10 seconds, and about 500 ml of hot water was poured again and left for 1 minute to rinse the hot water. The spaghetti thus obtained was completely boiled and had a firm and firm Aldente state.

Claims (11)

[Claims] 1. A dry pasta or dry noodles is heat-moistened or dry-heated to heat the surface layer to be α, and in the case of wet heat heating, the surface of the pasta or noodles is dried, and then the pasta or noodles is brought into contact with hot water to absorb water. And a method of producing simple cooked pasta or noodles, which comprises heating again. 2. Wet heat or dry heat heating is 60 to 200 ° C.
The method according to claim 1, which is performed for several seconds to 30 minutes. 3. The method according to claim 2, wherein the heating is performed at 60 to 95 ° C. for several seconds to 30 minutes. 4. The heating is steam heating or hot water heating, and after the water on the surface of the pasta or noodle strings is dried after heating,
The method according to claim 1, 2 or 3, wherein the pasta or noodles are subjected to a water absorption step. 5. The heating is heating with hot wire or heated air, and the pasta or noodle band is subjected to a water-absorbing step without drying the surface of the pasta or noodle band. 3. The method described in 3. 6. The pasta or noodle string is applied in the water absorption heating step.
The water content of pasta or noodle strings is adjusted to 50-70% by immersing in hot water of 0-95 degreeC, The method in any one of Claims 1-5 characterized by the above-mentioned. 7. The method according to claim 6, wherein the water content is adjusted to 57 to 65%. 8. The method according to claim 1, wherein hot water at 88 to 95 ° C. is used in the water absorption step. 9. The reheating step is performed at 95 to 170 ° C. for 30 minutes.
The method according to claim 1, wherein the method is performed for 2 seconds to 8 minutes. 10. The method according to claim 9, wherein the reheating step is performed at 100 to 130 ° C. 11. The method according to claim 9, wherein the reheating step is performed for 1 to 4 minutes.