JPH0928337A - Production of paste to be quickly boiled - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a pasta to be quickly boiled and eaten, by making a pasta in an al dente state in a short time of about 40 seconds to 2 minutes. SOLUTION: This method for producing a pasta to be quickly boiled comprises a heating process for pregelatinizing the surface layer part of a dried pasta, a water absorbing and swelling process for immersing the paste having passed the heating process in water, an alcohol treating process for bringing the paste having passed the water absorbing and swelling process into contact with an aqueous solution of an alcohol or the heating process for pregelatinizing the surface layer part of a dried pasta, the alcohol treating process for bringing the pasta into contact with the aqueous solution of an alcohol and the water absorbing and swelling process for immersing the paste having passed the alcohol heating process in water.

Description

Detailed Description of the Invention

[0001]

The present invention relates to, for example, spaghetti,
The present invention relates to pasta such as macaroni, and in particular, to quick-boiled pasta that can be eaten deliciously in a short time, similar to so-called "instant noodles".

[0002]

2. Description of the Related Art Pasta is prepared by mixing wheat flour with water, kneading it, and extruding and molding it under high pressure with an extruder or the like. Usually, hard wheat flour, durum semolina, is the main ingredient, and eggs, milk, and other ingredients may be added. This pasta is said to be the most delicious when boiled hard and minutely shaped and eaten in a so-called "aldente" state with a core in the center.

Dry pasta and hard pasta are suitable for producing the state of al dente, but these pasta are not suitable when boiled and takes a long time and demands simplicity and speed. .

Providing pasta noodles with V-cuts along the noodle strings such as spaghetti, and a method of rapidly freezing boiled pasta in advance to Aldente, which combines the quality and simplicity of Aldente with the speed of serving. Already exists.

[0005]

However, even with a V-shaped cut, it is not desirable to have the convenience of short-time cooking like instant noodles. In addition, frozen pasta has no problems in quality, but there are restrictions on distribution and storage, and it is the current situation that it does not spread like instant noodles.

An object of the present invention is to obtain a pasta production method in which the pasta in an aldente state can be prepared in a relatively short boiling time of, for example, about 40 seconds to 2 minutes and can be eaten quickly.

[0007]

In the method for producing pre-boiled pasta according to the present invention as set forth in claim 1, a heating step for gelatinizing the surface layer portion of dried pasta, and the pasta that has undergone this heating step are converted to water. It is provided with a water absorption swelling step of immersing and an alcohol treatment step of bringing the pasta that has undergone the water absorption swelling step into contact with an aqueous alcohol solution.

In the method for producing early-cooked pasta according to the present invention as defined in claim 2, a heating step for gelatinizing the surface layer portion of the dried pasta, an alcohol treatment step for bringing the pasta into contact with an aqueous alcohol solution, and the alcohol treatment. And a water absorption and swelling step of immersing the pasta that has undergone the steps in water.

In a preferred example, the water content of the dried pasta is 40 to 65% in the water swelling step. The alcohol concentration of the aqueous alcohol solution used in the alcohol treatment step is preferably 20% to
60%.

More specifically, after dipping the dried pasta in hot water to make the surface layer α, and immersing it in cold water to cool it,
Those which are subjected to a water absorption and swelling step of immersing in water to swell and absorb water so as to have a water content of 40 to 65%, and an alcohol treatment step of contacting with an alcohol aqueous solution having an alcohol concentration of 20 to 60% to remove stickiness of the surface layer part Is.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a heating step of gelatinizing the surface layer portion of dried pasta, a water absorption and swelling step of immersing the pasta which has undergone this heating step in water, and a pasta which has undergone this water absorption and swelling step are alcoholized. Perform an alcohol treatment step of contacting the aqueous solution, or a heating step of gelatinizing the surface layer portion of the dry pasta, an alcohol treatment step of contacting the pasta with the alcohol aqueous solution, and immersing the pasta that has undergone this alcohol treatment step in water. The water absorption and swelling step is performed. As a result, the pasta in an aldente state can be obtained in a short boiling time of, for example, 40 seconds to 2 minutes, and the pasta can be obtained by quick boiling which can be eaten.

In the early boiling pasta of the present invention, ordinary dry pasta can be used. Generally, dried pasta absorbs and swells with time when immersed in water, and has physical properties similar to fresh pasta, but when absorbed and swells, it dissolves from the surface and collapses 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 absorbs water in the subsequent water absorption and swelling step, the surface does not dissolve or collapse.

In the present invention, specifically, the dried pasta is boiled for a short period of time to gelatinize an extremely thin layer on the surface while the central part remains dry. The heating time for gelatinization of the surface layer is
Very short time. For example, with ordinary spaghetti, it may be 2 minutes or less. In this heating for gelatinization, the pasta is hardly boiled, and the surface may be slightly swollen and absorb water. Since this heating time is slightly different depending on the shape and thickness of the pasta, it is advisable to adjust the time according to preference.

By the way, it is difficult for starch products such as pasta to be gelatinized by heating without water. Therefore, in normal cooking, the dried pasta is boiled with sufficient hot water to allow water to penetrate the inside of the pasta, and the boiled rice is cooked to a suitable hardness depending on the time. The early boiling boiled pasta of the present invention is boiled for a very short time so that the surface layer portion is gelatinized. The pasta whose only surface layer is gelatinized is immersed in cold water or the like as necessary to remove residual heat, and the gelatinization to the inside is stopped.

After the gelatinization of the surface layer portion, a water absorption swelling step of immersing in water and an alcohol treatment step of removing stickiness of the surface layer portion with an aqueous alcohol solution are performed. Either the water absorption swelling step or the alcohol treatment step may be performed first. For example, after the water absorption and swelling step of immersing in water, an alcohol treatment step of removing the stickiness of the surface layer portion with an alcohol aqueous solution may be performed, or the pasta of the surface layer portion is gelatinized, and the stickiness of the surface layer portion is removed with the alcohol aqueous solution. After the alcohol treatment step, a water absorption swelling step of immersing water may be performed.

In the water absorption and swelling step of immersing in water, the pasta itself is soaked with water in order to boil the pasta in a short time in a short time.
Therefore, an α-ized film is formed on the surface, the surface is prevented from collapsing due to water swelling of the pasta, and then the surface is immersed in water to allow the pasta itself to absorb water.

The water content to be absorbed depends on the final required time for early boiling, but a water content of 40% or more and 65% or less is suitable. If the water absorption is lower than 40%, the cooking time will be longer, and if the water absorption is higher, the cooking time will be shorter. However, if the water content is more than 65%, the pasta will lose its elasticity and will not be in the aldente state.

Generally, the firmness of noodles is the difference in the water content between the surface and the central portion, and the "extended state" is that the water content becomes uniform and the pasta loses its firmness. Boiled pasta pasta is a state in which there is a large difference in water content between the surface and the center. If the water absorption is large, the boiling time will be shortened, but the difference in water content will be small and the stiffness will be weak. Conversely, if the water content is small, the water content difference will be large and the body will be strong.
When the water absorption amount is 40 to 65%, the boiling time is about 40 seconds to 2 minutes, so that quick boiling is realized and the rice is boiled up to the Aldente state.

In the heating for the gelatinization of the surface layer and in the water absorption and swelling step, salt may be added to the boiling water or the absorbed water, if necessary, as in the case of boiling ordinary pasta. it can.

Further, the alcohol treatment step of contacting with the aqueous alcohol solution is carried out in order to eliminate stickiness due to α-formation of the surface layer portion. That is, since the surface of the pasta whose surface layer has been made α by heating has the surface made α, it has stickiness and adhesiveness, and the pastas stick to each other. For this reason, it is contacted with an aqueous alcohol solution to eliminate stickiness and adhesiveness.

This treatment may be carried out by any treatment method as long as the aqueous alcohol solution can be introduced to the surface layer portion of the pasta. For example, there is a method of flowing an aqueous alcohol solution in the form of a shower, or immersing a pasta having a surface layer of α in the aqueous alcohol solution. Further, the treatment time of the alcohol treatment step may be such that the stickiness of the surface layer portion is eliminated. For example, when the pasta is immersed in the alcohol aqueous solution, it is 30 minutes.
Seconds to 3 minutes are sufficient.

If the alcohol concentration of the alcohol aqueous solution is low, the effect is not obtained. Therefore, the alcohol concentration is 20% or more, preferably 30% or more. On the contrary, when the alcohol concentration is high, the alcohol remains even when the pasta is cooked early, and therefore the alcohol content is preferably 60% or less. The alcohol treatment may be performed before or after the water swelling step. Before the water swelling step, the amount of alcohol used is small, and since it is diluted during the subsequent water swelling step, it does not remain after boiling. On the other hand, after the water absorption and swelling process, there is a large amount of alcohol remaining, which is useful for providing a shelf-life effect.

The fast-boiled pasta that has been subjected to the above-mentioned treatment can be stored, for example, in a refrigerated or frozen state by sealing, and the quality does not change, and particularly in the frozen state, it can be stored for a long period of time.

The early-boiled pasta thus obtained is
Sufficient water absorption necessary for gelatinization has been done inside, and since the adhesiveness of the surface-layered layer has been eliminated by the aqueous alcohol solution, it can be boiled in boiling water or sprinkled with boiling water. By exposing it to boiling water for 40 seconds to 2 minutes,
It becomes al dente and can be fried or entwined with sauce just as you would boil normal dry noodle pasta or raw pasta.

[0025]

【Example】

Example 1 100 g of 1.7 mmφ dry spaghetti made of Deurum semolina powder was boiled for 1 minute 20 seconds in boiling water. This was immersed in cold water, cooled, and then immersed in salt water at 25 ° C. to absorb and swell for 2 hours and 40 minutes. The water content at this time was 55 to 57%. Subsequently, the surface of the water-swelled pasta was immersed in a 40% aqueous alcohol solution for 1 minute.
The weight of spaghetti at this time was 170 g.

This product was refrigerated for 24 hours and then boiled in boiling water for 1 minute. The spaghetti was completely cooked and had a firm and firm al dente condition.

Example 2 100 g of dry spaghetti of 1.9 mmφ made of Deurum semolina powder was boiled for 1 minute 40 seconds in boiling water. This was immersed in cold water for cooling, and then immersed in a 50% alcohol aqueous solution for 30 seconds. Next, it was immersed in 0.5% saline at room temperature for 4 hours to absorb water and swell. At this time, the water content was 58 to 60% and the weight was 190 g.

This product was refrigerated for one week and then boiled in boiling water for 45 seconds. The spaghetti was completely cooked and had a firm and firm al dente condition.

[0029]

As described above, the present invention provides a heating step of gelatinizing the surface layer portion of dried pasta, a water absorption swelling step of immersing the pasta that has undergone this heating step in water, and a pasta that has undergone this water absorption swelling step. Perform an alcohol treatment step of contacting with an aqueous alcohol solution, or a heating step of gelatinizing the surface layer portion of dried pasta, an alcohol treatment step of contacting the pasta with the aqueous alcohol solution, and immersing the pasta that has undergone this alcohol treatment step in water. The water absorption and swelling step is performed. As a result, the pasta in an aldente state can be obtained in a short boiling time of, for example, 40 seconds to 2 minutes, and the pasta can be obtained by quick boiling which can be eaten.

Claims (2)

[Claims] 1. A heating step of gelatinizing the surface layer portion of dried pasta, a water absorption and swelling step of immersing the pasta that has undergone this heating step in water, and an alcohol treatment step of bringing the pasta that has undergone this water absorption and swelling step into contact with an aqueous alcohol solution. And a method for producing pasta that is boiled early. 2. A heating step of gelatinizing the surface layer portion of the dried pasta, an alcohol treatment step of bringing the pasta into contact with an aqueous alcohol solution, and a water absorption swelling step of immersing the pasta that has undergone this alcohol treatment step in water. A method of producing early boiled pasta characterized by.