JPH0975023A - Production of frozen pasta - Google Patents

Abstract

PROBLEM TO BE SOLVED: To smoothly obtain a frozen pasta excellent in chewiness, having a small amount of remaining half-boiled parts, excellent in texture free from a feeling of physical disorder when thawed by a microwave oven, by sticking salt on the surface of a paste turned to α-starch (herein after called α-pasta) and freezing the pasta. SOLUTION: Salt or a saline solution is stuck to the surface of α-pasta in the ratio of preferably 0.05-3 pts.wt. of salt stuck to 100 pts.wt. of the α-pasta to freeze the pasta. Pasta boiled in water containing no salt, steamed or boiled and steamed is used a the α-pasta. When the saline solution is stuck, the concentration of the saline solution is preferably >=1wt.%. In the freeze treatment, the pasta is rapidly frozen generally at -0.5 deg.C/minute to -2 deg.C/minute to -30 deg.C. When the objective product is combined with a sauce and/or an ingredient and sold as a frozen paste food, the salt content is made into preferably <=1.5wt.%, based on the total amount of the food.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing frozen pasta, frozen pasta obtained by the method, and frozen pasta food obtained by combining the frozen pasta with sauce and / or ingredients. More specifically, when thawed using a microwave oven or boiling water, the noodles have tightness and a good chewy texture that is rich in elasticity, and there is little discomfort with a residual core, which is an excellent food. TECHNICAL FIELD The present invention relates to frozen pasta from which defrosted pasta having a feeling can be obtained, a method for producing the same, and a frozen pasta food product obtained by combining the frozen pasta with sauce and / or.

[0002]

2. Description of the Related Art Noodles that can be stored for a long period of time and have a good texture similar to freshly boiled by simply thawing them in a microwave oven or boiling water when needed, in a short time. Therefore, frozen noodles prepared by refrigerating boiled noodles have been developed in recent years, and the demand thereof is increasing. And with the westernization of eating habits and the sale of various pasta sauces, the production amount of frozen pasta among frozen noodles has tended to increase more and more in recent years. Consumers' demands for texture are becoming more severe.

For pasta such as spaghetti, generally, there is a strong demand for a firm, chewy, elastic, and chewy texture, and pasta having such a texture is strongly demanded. There have been various proposals for obtaining the above. And as such a conventional technique, a method is known in which pasta is boiled in an aqueous solution containing salt to be gelatinized, and specifically, the macaroni is boiled in an aqueous solution containing salt and then an aqueous solution containing glucose. Surface treatment with lyophilized water and freeze-drying (Japanese Patent Publication No. 56-39616), boiled spaghettis under pressure in an aqueous solution containing sodium chloride (Japanese Patent Application Laid-Open No. 2-49553), noodles such as spaghetti with salt Examples of the method include a method of pregelatinization in an aqueous solution containing an edible salt such as, and then freeze-drying under vacuum (JP-A-4-75564).

However, in the case of the above-mentioned conventional method in which pasta is boiled in an aqueous solution containing salt to be gelatinized, it is sure that the pasta is boiled with a hard texture as compared with the case of boiling the pasta using an aqueous solution containing no salt. Although pasta can be obtained, when boiled in an aqueous solution containing salt, cores are likely to remain in the boiled pasta, which makes it easy to give an unpleasant texture when eaten. Then, when the present inventors produced frozen pasta by freezing such pasta that was boiled and pregelatinized using an aqueous solution containing salt, the discomfort due to the remaining core was eliminated even in frozen pasta. However, when such frozen pasta is thawed, it still tends to have an unpleasant texture, and the elasticity of the thawed pasta is not good enough, so that the texture is always satisfactory. Turned out not to be. Furthermore, when pasta is boiled with an aqueous solution containing salt to be gelatinized, there is a problem that it takes time to boil up to a predetermined yield, as compared to the case of boiling in water containing no salt. When the time is kept constant, there is a drawback that the yield is low, the productivity is low, and it is not economical. In addition, the metal in the boiling tank is likely to be corroded.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to have a good crunchy texture that is tight and elastic when thawed using a microwave oven or hot water.
Another object of the present invention is to provide a method for smoothly producing frozen pasta that can be made into thawed pasta having excellent texture and less residual cores and no discomfort. An object of the present invention is to provide a method capable of economically producing frozen pasta having the above-mentioned excellent properties with a simple operation and a good yield.
Further, an object of the present invention is to provide frozen pasta having the above-mentioned excellent properties, and the frozen pasta and sauce and / or
Alternatively, it is to provide a frozen pasta food which is a combination of ingredients.

[0006]

Means for Solving the Problems As a result of various studies by the present inventors in order to achieve the above object, as a result of pasting pasta after gelatinizing it, instead of boiling the pasta in an aqueous solution containing salt. When salt or saline is attached to the surface of a kind and frozen, it is extremely easy operation, but when it is thawed using a microwave oven or boiling water, it is firm and elastic as a chewy It has been found that a frozen pasta having a good chewy texture, less residual core, and no discomfort and having an excellent texture can be obtained. Further, the inventors of the present invention, when the frozen pasta thus produced contains salt, so when the frozen pasta is distributed and sold as a frozen pasta food by combining a sauce and / or ingredients. Based on the total weight of the frozen pasta food, the total salt content is preferably 1.5% by weight
If you make adjustments so that
Or, when thawing and eating frozen pasta foods with ingredients, it was found that the overall taste is good without being too salty, and it is possible to prevent excessive salt removal, and the present invention was completed based on those findings. .

That is, the present invention is a method for producing frozen pasta, characterized in that salt or saline is attached to the surface of the gelatinized pasta to freeze it. And
The present invention is frozen pasta obtained by the above production method.

Further, the present invention is a frozen pasta food obtained by combining the frozen pasta obtained by the above production method with a sauce and / or ingredients. And, in the above-mentioned frozen pasta food, it is preferable that the total content of salt is 1.5% by weight or less based on the total weight of the frozen pasta food.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below. In the present invention, the type of pre-gelatinized pasta is not particularly limited, and may be any pre-gelatinized pasta that can be frozen pasta, including boiling treatment, steaming treatment, boiling treatment and steaming treatment. It is possible to use pasta that has been gelatinized by combination use. But not limited to
Specific examples of the pasta used in the present invention include rod-shaped pasta such as spaghetti, caperini, federini, vermicelli, spaghini; long-tubular pasta such as bucatini, maceroncelli, metsani, and chitoni; Band-shaped pasta (noodles); short macaroni (cut macaroni) such as elbows, penne, wheels, shells; risoni, stella, anelini, alphabet,
Examples include small pasta such as primerina.

The conditions such as water temperature, water vapor temperature and pressure at the time of gelatinization, time of gelatinization, yield after gelatinization are not particularly limited, and conditions suitable for each pasta are adopted. Then, pasta that has been converted to α-form is produced, and the frozen treatment may be performed using the pasta. And in the present invention, as α-pasta, in order to obtain an α-pasta and a frozen product thereof which are excellent in texture and have little residual core,
It is particularly preferable to boil and pregelatinize in salt-free water, to pregelatinize by combining boiling treatment and steaming in salt-free water, or to use pasta obtained by steaming and precipitating. .

In the present invention, salt or salt solution is attached to the surface of the above-mentioned gelatinized pasta for freezing. In that case, the amount of salt or saline solution attached to the surface of the pregelatinized pasta is 0.05 to 3 for 100 parts by weight of the pregelatinized pasta.
It is preferable that the parts are uniformly attached at a ratio of parts by weight. More specifically, when the salt is directly attached to the surface of the pregelatinized pasta as it is, the whole amount of the added salt is often frozen as it is together with the pregelatinized pasta. In that case, the amount of salt added to the pasta converted into α is calculated as it is as the above-mentioned amount of attached salt, and preferably the amount of attached α is
0.05 to 100 parts by weight of the converted pasta
3 parts by weight. However, even when the salt is directly attached to the surface of the gelatinized pasta as it is, a part of the salt is separated (disengaged) from the pasta before the freezing process, and the amount of the salt during the freezing process is increased. In some cases, the amount of salt that is brought into the freezing process together with the pasta that has been gelatinized during the freezing process is investigated.
It is preferable that the amount of adhesion is 0.05 to 3 parts by weight per 100 parts by weight of pasta that has been made into α.

Also, in the case of adhering salt solution, the amount of salt brought into the freezing process as it is together with the pasta that has been gelatinized during the freezing process is examined, and this is taken as the above-mentioned amount of adhering salt. When using saline solution, if the amount of saline solution attached to the surface of pregelatinized pasta is large, part of the saline solution will be separated (disengaged) from the pasta before freezing. Therefore, the amount of salt adhering to the pregelatinized pasta at the time of freezing treatment (immediately before the freezing treatment) was examined, and the adhering amount was 0.05 to 100% by weight per 100 parts by weight of the pregelatinized pasta. It is preferably 3 parts by weight.

When the salt is directly attached to the surface of the pasta that has been gelatinized, a method of directly adding only the salt to the pasta that has been gelatinized and mixed to deposit the salt on the surface of the pasta is generally used. In some cases, in order to make the salt evenly adhere to the surface of the pasta, add a small amount of water or fats and oils to the surface of the pasta in advance, and then add salt to the surface of the pasta. Salt may be attached. When salt water is attached to the surface of gelatinized pasta, the concentration of the salt water is preferably 1% by weight or more. If the concentration of the saline solution is less than 1% by weight, it becomes necessary to add a large amount of saline solution to the gelatinized pasta, and in that case, the saline solution is separated (released) from the surface of the gelatinized pasta. Of pasta with increased amount of alpha 1
It becomes difficult to deposit 0.05 to 3 parts by weight of salt with respect to 00 parts by weight, and the salt is likely to be wasted. Also, when the pasta that has been gelatinized is frozen as it is in the presence of a large amount of such a low-concentration saline solution, the pasta has too much water when thawed and becomes sticky. Or, it becomes too soft and the texture and taste become poor, and when the powdered sauce and ingredients are mixed with thawed pasta and eaten, the powdered sauce and ingredients do not adhere to the pasta and are separated. Make the texture bad.

In both cases of attaching salt to the surface of pregelatinized pasta and attaching salt solution, the amount of water brought into the freezing process together with the pregelatinized pasta is such that the pregelatinized pasta is It is recommended that the noodles do not become sticky or too soft when thawed, and the thawed pasta should be mixed with powder sauce and ingredients before eating. In this case, separation from pasta such as powder sauce or ingredients does not occur, which is preferable.

The method of adhering salt or saline to the surface of the gelatinized pasta is not particularly limited, and any method can be used as long as the salt or saline can be adhered to the entire gelatinized pasta, preferably uniformly. . Although not limited, for example, after adding salt or saline to the pregelatinized pasta, the pasta may be stirred so that the pasta may be uniformly attached to the whole, or the salt or the salt may be stirred while stirring the salt or salt. Saline may be added.

The freezing treatment may be carried out by filling gelatinized pasta into the mold container one by one or in multiple meals, and the mold container is filled so as to obtain substantially flat frozen pasta. It is desirable that the frozen pasta obtained can be easily thawed and can be uniformly thawed.
As the mold container used in the freezing treatment, a tray used for packaging and distributing frozen pasta may be used as it is, or a mold container dedicated to frozen noodles may be used. In addition, depending on the type of pasta, it is used as a side dish for cooking or as a ingredient instead of being used as a staple food, so in such a thing, pre-gelatinized pasta is divided into appropriate amounts and frozen. It suffices to perform processing. The freezing process is preferably performed by quick freezing, and is generally -0.5.
It is preferable to rapidly freeze to −30 ° C. or lower at a cooling rate of ° C./min to −2.0 ° C./min. Frozen pasta of the present invention obtained as described above, plastic film or sheet in the same manner as conventional frozen pasta, using a packaging material such as a bag made of the same, can be distributed, sold. In that case, it is generally preferable to keep the temperature below -18 ° C and to freeze it.

Further, according to the present invention, only the frozen pasta produced above may be packaged and distributed / sold, or the frozen pasta may be distributed / sold together with sauces and / or ingredients. Good. When attaching sauces and / or ingredients to frozen pasta, it is recommended that top, bottom, side, middle, etc. of frozen pasta are used unless the noodles stretch and the texture and taste of pasta are impaired. The sauces and / or ingredients may be attached directly to the frozen pasta in an appropriate place of the container, or the sauces and / or ingredients may be placed in the packaging material separately from the frozen pasta. , It may be attached to frozen pasta.

The frozen pasta of the present invention is frozen by attaching salt or saline to the surface thereof, and when thawed, thawed pasta containing salt is obtained.
When cooking with the frozen pasta of the present invention, it is preferable to adjust the salt content of the sauces and ingredients used together to adjust the taste. When the frozen pasta of the present invention is combined with the sauces and / or ingredients to be thawed and can be immediately eaten as it is, the frozen pasta, the sauces and the salts contained in the whole ingredients It is preferable to set the total content of the frozen pasta foods within a range in which the taste of the frozen pasta food can be kept good. Generally, if the total content of salt based on the total weight of frozen pasta food, that is, the total amount of salt contained in frozen pasta, sauces and ingredients is set to 1.5% by weight or less, it will not be too salty. It is desirable because a frozen pasta food with good taste can be obtained, which is healthy and harmless.

The frozen pasta obtained according to the present invention is particularly suitable for being thawed in a microwave oven as packed,
In that case, it is possible to prevent the packaging material from being broken by vapor pressure or the like at the time of thawing by making appropriate small holes in the packaging material made of a plastic film or the like. However, instead of thawing in a microwave oven, the wrapping material may be taken out or taken out from the wrapping material and then thawed using hot water or a steamer.

[0020]

The present invention will be described in more detail with reference to the following examples, but it should not be construed that the invention is limited thereto. In the following examples, the breaking strength of thawed boiled spaghetti was measured as follows. Further, in the following examples,% represents% by weight unless otherwise specified.

Measurement of breaking strength of thawed and boiled spaghetti : Imada Digital Force Gage [Model: DPRSX 1T
R, manufactured by Imada Co., Ltd.] was used to attach an A-type attachment thereto. Place one boiled spaghetti noodles string so that it intersects the longitudinal direction of the blade of the attachment at 90 °, and push down the attachment at a speed of about 1mm / sec to set the maximum load value when the noodles are broken. Breaking strength (g
f) was obtained.

Example 1 (1) 1 kg of dried spaghetti (“High Blue” manufactured by Ma Ma Macaroni Co., Ltd.) (diameter 1.7 mm) at a temperature of 99
After boiling in 10 liters of boiling water at -100 ° C for 8 minutes (boiled yield 240%), the mixture was immediately put into cold water at a temperature of 0-5 ° C to wash and cool. (2) The boiled spaghetti obtained in (1) above is promptly taken out from cold water, and 5 kg of salt is added to 1 kg of boiled spaghetti and mixed to allow salt to uniformly adhere to the surface of the spaghetti (100 parts by weight of boiled spaghetti). (0.5 parts by weight of salt per unit), and then immediately fill the mold container in 180 g portions, and immediately fill -1.
Spaghetti was prepared by freezing by rapid freezing to -30 ° C at a cooling rate of -1.5 ° C / min, which was packaged in a plastic film and stored in a -30 ° C freezer. (3) 180 g each of the boiled spaghetti obtained in (1) above after washing with water and cooled was added to the container as it was without adding salt, and rapidly frozen under the same conditions as in (2) above.
After the spaghetti was prepared by freezing, it was wrapped in a plastic film and stored in a freezer at -30 ° C. (4) The frozen boiled spaghettis obtained in (2) and (3) above were taken out of the freezer after 7 days, and thawed for 3 minutes using a household microwave oven (output 500W) while being packed, The spaghetti was obtained by thawing and boiling. (5) When the breaking strength of each of the thawed and boiled spaghetti obtained in (4) above was measured by the above method, the results were as shown in Table 1 below. In addition, for each of the thawed and boiled spaghetti obtained in (4) above, a powder sauce for spaghetti (“Japanese style cod roe” manufactured by Nisshin Seifun Co., Ltd.)
Was added at a rate of 10 g per 200 g of spaghetti boiled and thawed, and its texture (presence or absence of elasticity) was frozen by adding salt by 10 panelists [those obtained in (2) above]. When evaluated by the two-point comparison method with the frozen product obtained without adding salt (the product obtained in (3) above), the results were as shown in Table 1 below.

Example 2 (1) After boiling the dried spaghetti in the same manner as in (1) of Example 1 (boiled yield 240%), it is immediately put into cold water at a temperature of 0 to 5 ° C. and washed with water. Cooled. (2) The boiled spaghetti obtained in the above (1) was promptly taken out from cold water, filled in a mold container at a rate of 250 g, and then 25 g of 10% saline solution was sprayed on the surface of the boiled spaghetti to uniformly mix them. (1 part by weight of salt adhered per 100 parts by weight of boiled spaghetti), and then rapidly frozen in the same manner as in (2) of Example 1 to produce spaghetti by frozen boiling, which was then packaged in a plastic film, and -30
Stored in a freezer at 0 ° C. (3) 180 g each of the boiled spaghetti obtained in (1) above after washing with water and cooled was added to the container as it was without adding salt, and rapidly frozen under the same conditions as in (2) above.
After the spaghetti was prepared by freezing, it was wrapped in a plastic film and stored in a freezer at -30 ° C. (4) The frozen boiled spaghettis obtained in (2) and (3) above were taken out from the freezer after 7 days, and thawed for 4 minutes using a household microwave oven (output 500W) while being packed, The spaghetti was obtained by thawing and boiling. (5) When the breaking strength of each of the thawed and boiled spaghetti obtained in (4) above was measured by the above method, the results were as shown in Table 1 below. In addition, for each of the thawed and boiled spaghetti obtained in (4) above, a powder sauce for spaghetti (“Japanese style cod roe” manufactured by Nisshin Seifun Co., Ltd.)
Was added at a rate of 10 g per 200 g of spaghetti after thawing, and the texture (presence or absence of elasticity) was frozen by adding saline by 10 panelists [obtained in (2) above]. When evaluated by the two-point comparison method with the one frozen without addition [the one obtained in (3) above], the results were as shown in Table 1 below.

Example 3 (1) After the dried spaghetti was boiled (boiled yield 240%) in the same manner as in (1) of Example 1, it was quickly put into cold water at a temperature of 0 to 5 ° C. and washed with water. Cooled. (2) The boiled spaghetti obtained in the above (1) was promptly taken out from the cold water, filled in a mold container at a rate of 180 g, and then the surface of the boiled spaghetti was sprayed with 9 g of 10% saline solution and uniformly mixed. (0.5 parts by weight of salt attached per 100 parts by weight of boiled spaghetti), 60 g of meat sauce is spread on it (total weight of salt is 1.0% based on the total weight of boiled spaghetti and meat sauce),
After rapid freezing in the same manner as in (2) of Example 1 to produce spaghetti with frozen boiled meat sauce, the spaghetti was packaged with a plastic film and stored in a freezer at -30 ° C. (3) After boiling and cooling the boiled spaghetti obtained in (1) above without filling the salt solution into the container by 180 g as it is, spread 60 g of meat sauce and spread it (total of boiled spaghetti and meat sauce). 0.63% of the total weight of the salt to the weight) was rapidly frozen under the same conditions as in (2) above to produce spaghetti by frozen boiling, then packaged with a plastic film and stored in a freezer at -30 ° C. . (4) The frozen boiled spaghetti obtained in (2) and (3) above was taken out of the freezer after 7 days, and thawed for 6 minutes using a household microwave oven (output 500W) while being packed, The spaghetti was obtained by thawing with meat sauce. (5) When the breaking strength of each of the thawed and boiled spaghetti obtained in (4) above was measured by the above method, the results were as shown in Table 1 below. Also, the texture (whether or not elasticity) of the thawed and boiled spaghetti with each meat sauce obtained in (4) above was frozen by adding saline by 10 panelists [above (2)].
The product obtained in [1] and the product obtained by freezing without addition [the product obtained in (3) above] were evaluated by a two-point comparison method, and the results are shown in Table 1 below. It was the result.

[0025]

[Table 1] Example 1 Example 2 Example 3 ○ Breaking strength (gf) : With salt (water) adhered 87.5 85.2 90.5 Without salt (water) adhered 83.8 83.8 79.9 ○ Sensory evaluation : excellent elasticity ¹⁾ 10 people 9 people 10 people No change ²⁾ 0 people 1 people 0 people 1) The number of people who said that thawed boiled spaghetti with salt or saline solution was more elastic than thawed boiled spaghetti without salt or saline solution 2) Thawed boiled spaghetti with salt or saline solution And the number of people who said that the elasticity was the same between the salt and the spaghetti that was thawed and boiled without salt solution.

From the results of Table 1 above, the frozen boiled spaghetti prepared by freezing salt or saline and then frozen was compared to the frozen boiled spaghetti prepared without frozen salt or saline. It was found that when it was thawed, it had a good texture with excellent elasticity, which means that it was better to thaw the spaghetti with frozen boiled rice prepared by freezing it after adhering salt or saline to it. This is supported by the fact that the breaking strength thereof is higher than that of thawed spaghetti prepared with frozen boiled without being attached.

<Examples 4 to 6 and Comparative Examples 1 to 4> (1) 1 kg of dried spaghetti ("High Blue" manufactured by Ma Ma Macaroni Co., Ltd.) (diameter 1.7 mm) at a temperature of 99
After boiling in 10 liters of boiling water at -100 ° C for 7 minutes 45 seconds (boiled yield 240%), quickly put in cold water at a temperature of 0-5 ° C to wash and cool, and quickly remove spaghetti from the cold water. , 18 without adding salt
Each container was filled with 0 g, and frozen at -1 to -1.5 ° C / min at a cooling rate of -30 ° C to freeze to prepare spaghetti, which was then packaged in a plastic film.
It was stored in a freezer at 0 ° C. (Comparative Example 1). (2) The same dried spaghetti 1 used in (1) above.
kg in 1% saline solution at a temperature of 99 to 100 ° C. for 7 minutes 45
After boiled for 2 seconds (boiled yield 236%), it was quickly put into cold water having a temperature of 0 to 5 ° C., and washed with water for cooling. When the salt content of this boiled spaghetti was examined, it was 0.42%. Further, the boiled spaghetti was quickly taken out of the cold water and filled in a container by 180 g each, and the frozen spaghetti was rapidly frozen under the same conditions as in the above (1) to prepare the spaghetti,
It was packaged in the same manner as (1) above and stored in a freezer (Comparative Example 2).

(3) After 1 kg of the same dry spaghetti used in (1) above was boiled in 3% saline solution at a temperature of 99 to 100 ° C. for 7 minutes and 45 seconds (boiled yield 231%), the temperature was adjusted to 0 to 5. It was immediately put into cold water at ℃ and washed with water for cooling.
When the salt content of the spaghetti was examined with this boil, it was 1.0
It was 9%. In addition, the boiled spaghetti was promptly taken out from cold water and filled in a container by 180 g each, and the spaghetti was frozen frozen to produce spaghetti under the same conditions as in (1) above, and then packaged in the same manner as in (1) above. And stored in a freezer (Comparative Example 3). (4) The same dried spaghetti 1 used in (1) above.
kg in a 3% saline solution at a temperature of 99 to 100 ° C. for 8 minutes 30
After boiled for 2 seconds (boiled yield 240%), it was immediately put into cold water at a temperature of 0 to 5 ° C., and washed with water to cool. When the salt content of this boiled spaghetti was examined, it was 0.74%. Further, the boiled spaghetti was quickly taken out of the cold water and filled in a container by 180 g each, and the frozen spaghetti was rapidly frozen under the same conditions as in the above (1) to prepare the spaghetti,
It was packaged in the same manner as (1) above and stored in a freezer (Comparative Example 4).

(5) 1 kg of the same dry spaghetti used in (1) above was boiled in boiling water at a temperature of 99 to 100 ° C. for 7 minutes and 45 seconds (boiled yield 240%), and then boiled with salt to 1 kg of spaghetti. 4.2 g was added and mixed, and salt was uniformly adhered to the surface of the spaghetti (the amount of adhered salt was 0.42%, which was adjusted to that of Comparative Example 2 above), and then 180 g of the spaghetti was rapidly added to each of them. It was filled in a container, rapidly frozen under the same conditions as in (1) above to produce spaghetti by freezing, then packaged in the same manner as in (1) above, and stored in a freezer (Example 4). (6) The same dried spaghetti 1 used in (1) above
After boiling kg in boiling water at a temperature of 99 to 100 ° C. for 7 minutes and 45 seconds (boiled yield 240%), boiled and added 7.4 g of salt to 1 kg of spaghetti and mixed, and salt is evenly adhered to the surface of spaghetti. Let (adhesion amount of salt = 0.74%
Then, the boiled spaghetti was rapidly filled into the container by 180 g each, and the frozen boiled spaghetti was prepared under the same conditions as in the above (1) to prepare the spaghetti. ) And was stored in the freezer (Example 5).

(7) After 1 kg of the same dry spaghetti used in (1) above was boiled in boiling water at a temperature of 99 to 100 ° C. for 7 minutes and 45 seconds (boiled yield 240%), boiled salt was added to 1 kg of spaghetti. A salt solution prepared by dissolving 7.4 g in 22 g of water was added and mixed, and the salt solution was boiled and uniformly attached to the surface of the spaghetti (adhesion amount of salt = 0.74%, which was adjusted to the above Comparative Example 4). Then, 180 g each of the boiled spaghetti was rapidly filled into a container, and the frozen spaghetti was rapidly frozen under the same conditions as in (1) above to produce spaghetti, which was then packaged in the same manner as in (1) above and stored in a freezer. (Example 6). (8) Each of the frozen boiled spaghetti obtained in (1) to (7) was taken out from the freezer after 7 days, and thawed for 3 minutes using a household microwave oven (output 500 W) while being packed, Thaw boiled spaghetti and add thawed boiled spaghetti powder sauce for spaghetti (Nisshin Seifun Co., Ltd. “Japanese style cod roe”) at a rate of 10 g per 200 g of thawed boiled spaghetti, and the texture is shown in the table below. The scores were evaluated by 10 panelists according to the evaluation criteria shown in 2, and the average value was taken. The results are shown in Table 3 below.

[0031]

[Table 2] Thawed boiled spaghetti texture evaluation criteria 5 points: The noodles are tighter than those of Comparative Example 1 (control), have a very chewy and very good texture with extremely excellent elasticity, and have a few cores and no discomfort. 4 points: Comparative Example 1 (control) The noodles are considerably tighter than that of) and have a good elasticity and good texture, and there is no discomfort with a few cores. 3 points: Standard (Comparative Example 1; Control) 2 points: Comparative Example 1 (Control) Although the noodles are tighter, the noodles are a little too stiff and somewhat inferior in elasticity, and the core is slightly left and there is a feeling of strangeness. 1 point: Although the noodles are tighter than Comparative Example 1 (control) , The noodles are too hard and have poor elasticity, and the core is quite left, which makes the noodles feel a lot of discomfort.

[0032]

[Table 3]

From the results of Table 3 above, the frozen boiled spaghettis of Comparative Examples 2 to 4 prepared by boiling and then freezing the spaghetti using saline solution were boiled with salt-free water and then frozen as they were. Compared with the frozen boiled spaghetti of Comparative Example 1 produced, the hardness of the noodles increased when thawed,
There is a feeling of strangeness as the core remains in the spaghetti after thawing
Moreover, it is found that the texture is too hard, the elasticity is not sufficient, and the texture is not always good. On the other hand, the frozen boiled spaghettis of Examples 4 to 6, which were prepared by boiling with salt-free water and then adhering salt or saline thereto and freezing, were boiled with salt-free water and then frozen as they were. As compared with the frozen boiled spaghetti of Example 1, the noodles were tight when thawed, and had a good texture with a chewy texture and excellent elasticity, and the spaghetti had no core and there was no discomfort.

Further, from the results of Table 3 above, in the case of Comparative Examples 2 to 4 in which the spaghetti was boiled with saline and then frozen to produce spaghetti, water containing no salt was used. Compared to Comparative Example 1 and Examples 4 to 6 in which spaghetti is produced by freezing after being boiled and then frozen,
If the boiling time is the same, the yield will be low, and Comparative Example 1
It can be seen that longer boiling time is required to obtain the same yield as in Examples 4 to 6, and the productivity is reduced.

Example 7 (1) 1 kg of dried spaghetti (“High Blue” manufactured by Ma Ma Macaroni Co., Ltd.) (diameter 1.7 mm) at a temperature of 99
After boiling in 10 liters of boiling water at -100 ° C for 8 minutes (boiled yield 242%), the mixture was immediately put into cold water at a temperature of 0-5 ° C to wash and cool. (2) The boiled spaghetti obtained in (1) above is quickly taken out from cold water, and salt is added to and mixed with the spaghetti at a ratio shown in Table 4 below so that the salt is boiled and uniformly attached to the surface of the spaghetti. Then, the mixture was immediately filled into the mold container so that the filling amount was 180 g each, and in the same manner as in (2) of Example 1, rapid freezing was performed to prepare spaghetti by freezing and then packaged. , Stored in the freezer. (3) Each frozen boiled spaghetti obtained in (2) above is taken out from the freezer after 7 days, thawed for 3 minutes using a household microwave oven (output: 500W), and then thawed into boiled spaghetti. When the breaking strength of the spaghetti was thawed and boiled by the above-mentioned method, the results were as shown in Table 4 below. In addition, to the thaw-boiled spaghetti obtained above, a powder sauce for spaghetti (“Japanese style cod roe” manufactured by Nisshin Seifun Co., Ltd.) was added at a rate of 10 g per 200 g of the thaw-boiled spaghetti, and the texture was 10 persons. According to the evaluation criteria shown in Table 2 above, the panelists evaluated the points, and when the average value was taken, it was as shown in Table 4 below.

[0036]

[Table 4] Defrosted and boiled Spaghetti Salt adhesion amount (part by weight) ¹⁾ Breaking strength (gf) Sensory evaluation 0 84.5 3 0.01 81.8 3.2 0.025 84.0 3.4 0.05 05 93.5 4.3 0.1 96.0 4.5 0.5 0.5 97.2 4.7 1.0 96.4 4.8 3.0 113.8 5.0 4.0 4.0 10.6 5.0 ²⁾ 1) Salt content of 100 parts by weight of boiled spaghetti 2) Spaghetti with thawing is too salty , Bad taste

From the results shown in Table 4 above, when salt is adhered to the surface of gelatinized (boiled) pasta and frozen, the amount of salt adhered to 100 parts by weight of gelatinized pasta is 0. It can be seen that when the amount is in the range of 0.05 to 3 parts by weight, the noodles are tight and the pasta having a good texture as chewy and chewy texture is obtained.

Example 8 (1) 1 kg of dried spaghetti (“High Blue” manufactured by Ma Marmacaloni Co., Ltd.) (diameter 1.7 mm) at a temperature of 99
After boiling in 10 liters of boiling water at -100 ° C for 8 minutes (boiled yield 242%), the mixture was immediately put into cold water at a temperature of 0-5 ° C to wash and cool. (2) The boiled spaghetti obtained in (1) above is quickly removed from the cold water, and the salt solution shown in Table 5 below is added to and mixed with the boiled spaghetti, and the salt solution is boiled and uniformly attached to the surface of the spaghetti. Then, the mixture was immediately filled into the mold container so that the filling amount was 180 g each, and in the same manner as in (2) of Example 1, rapid freezing was performed to produce spaghetti by freezing and then packaging. And stored in the freezer. (3) The frozen boiled spaghetti obtained in (2) above is taken out from the freezer after 7 days, and thawed for 3 minutes in a packaged household microwave oven (output 500W) to make thawed boiled spaghetti. When the breaking strength of the spaghetti was thawed and boiled by the above-mentioned method, the results were as shown in Table 5 below. To the thawed and boiled spaghetti, a powder sauce for spaghetti (“Japanese style cod roe” manufactured by Nisshin Seifun Co., Ltd.) was added at a rate of 10 g per 200 g of the thawed and boiled spaghetti to give the texture.
Ten panelists evaluated the points according to the evaluation criteria shown in Table 2 above, and when the average value was taken, it was as shown in Table 5 below.

[0039]

[Table 5] Contents of saline solution ¹⁾ Thawed and boiled spaghetti salt (part by weight) Water (part by weight) Breaking strength (gf) Sensory evaluation 0 0 85.0 3 0.05 0.25 86.0 4.1 0.1 0.6 90.0 4.2 4.2 0.5 2.5 95.2 4.5 1.0 5.0 5.0 97. 4 4.7 1.0 10.0 96.9 4.6 4.6 3.0 15.0 98.0 5.0 4.0 4.0 15.0 101.0 5.0 ²⁾ 1) 100 parts by weight of boiled spaghetti Salt and water deposition 2) Thawed and boiled spaghetti is too salty, resulting in poor taste

From the results shown in Table 5 above, even when salt water is adhered to the surface of gelatinized (boiled) pasta for freezing, the amount of salt adhered to 100 parts by weight of gelatinized pasta. When the solution is thawed, the noodles are tight, and the pasta has a good chewy texture and a good texture when thawed. You can see that you can get it.

[0041]

According to the method of the present invention, when thawed by using a microwave oven or boiling water, the noodles have a tight texture and a good chewy texture, and the core remains little. Thus, it is possible to smoothly produce high-quality thawed pasta having an excellent texture without any discomfort by an extremely simple operation. And according to the invention,
High-quality frozen pasta with the above-mentioned excellent texture,
It is possible to manufacture with a favorable yield of a-gelatinization in a short a-gelatinization treatment time. Furthermore, by combining the above-mentioned frozen pasta having excellent properties with sauces and / or ingredients, and adjusting the salt content in its entirety, it does not become too salty, has a suitable salty taste, and has a texture. Even good frozen pasta foods can be obtained.

Claims (7)

[Claims] 1. A method for producing frozen pasta, characterized in that salt or saline is adhered to the surface of gelatinized pasta and frozen. 2. The manufacturing method according to claim 1, wherein rapid freezing is performed. 3. Salt or saline solution is adhered to the surface of pregelatinized pasta so that the amount of adhered salt is 0.05 to 3 parts by weight relative to 100 parts by weight of pregelatinized pasta. The manufacturing method according to claim 1 or 2. 4. The pregelatinized pasta is a pasta that has been boiled and pregelatinized in water that does not contain salt, or a pasta that has been pregelatinized by using a combination of boiling and steaming in water that does not contain salt. Or the pasta which has been steamed and converted into α-form, The method according to any one of claims 1 to 3. 5. Frozen pasta obtained by the method according to any one of claims 1 to 4. 6. A frozen pasta food product comprising a combination of sauces and / or ingredients with the frozen pasta obtained by the production method according to any one of claims 1 to 4. 7. The frozen pasta food according to claim 6, wherein the total content of salt is 1.5% by weight or less based on the total weight of the frozen pasta food.