JPH1099034A - Manufacture of quick boiling paste and quick boiling noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide quick boiling pasta or the like capable of making a pasta like spaghetti and noodles such as udon (Japanese noodle) be delicious with a short boiling time by dry-heating dry pasta or the like, denaturating a surface, then wet-heating it, gelatinize a surface layer, cooling it, bring it into contact with water and making it be absorbed. SOLUTION: The dry pasta and dry noodles are heated for several ten seconds-ten minutes by turning an atmosphere temperature near the surface of the dry pasta and the dry noodles to 100-200 deg.C with heat rays and heating air and a part near the surface is denaturated. Then, they are heated for several seconds-fifteen minutes in the hot water of 85 deg.C-a boiling temperature, the surface layer part of noodle lines is αed and the noodle lines are cooled. Then, they are brought into contact with the water of a normal temperature-70 deg.C, made to absorb the water and the quick boiling pasta and the quick boiling noodles are obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to, for example, spaghetti,
Macaroni, lasagna, noodles such as udon, buckwheat, and hayamugi, such as shell, can be cooked in a short boiling time similar to the so-called "instant ramen", and relates to a method for producing a deliciously eaten fast-boiled pasta or noodles. Things.

[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, boil so that the water content at the center is lower than that of the pasta, and eat it in a so-called “al dente” state, which has a “stiff” and a “crisp” texture. Is said to be the most delicious.

It is preferable to use dry pasta in order to create an al dente state, but these pasta take a long time to boil, and are not suitable when simplicity and speed are required.

[0004] Several methods have been tried to give pasta an al dente 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] Also, various methods for producing noodles such as udon, soba, hiyamugi, and kishimen have 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.

[0006]

Therefore, for example, 3
With a relatively short boiling time of about a minute or less, cooked in pasta in the al dente state, fast-boiled pasta that can be easily eaten or fast-boiled noodles that can obtain noodles with firmness in a short boiling time equivalent to it, especially There has been a need for the development of early-boiled noodles that can provide cooked noodles having the same texture as noodle strings obtained by directly boiling dry noodles.

[0007] The early-boiled pasta or noodles proposed so far have slightly different textures compared to those obtained by directly baking dry pasta or dry noodles. The inventors of the present invention have studied and made trials of a method for producing fast-boiled pasta and fast-boiled noodles by a process in which dry noodles are heated for a short time to α-gelatinize the surface layer and a water addition step. In the past prototypes, when a breaking stress was applied to the noodle strings after cooking, the distance to breaking tended to be smaller than that of directly boiled noodles. This means that the material is easily broken by the breaking stress, and has poor elasticity (stiffness) and is brittle. See FIG. 1 a (boiled pasta), b (conventional fast-boiled pasta), and FIG. 1 c (pasta of the present invention).

[0008]

According to the present invention, a dry pasta or dry noodle is heated by dry heat to denature the surface of the noodle strings, and then heated for a short time with hot water or wet-heated with superheated steam to form a surface layer. After quenching, the pasta or noodle string is immersed in water at room temperature to 70 ° C., or the pasta or noodle string is sprayed with heated water of 35 ° C. or more, and the pasta or noodle string is brought into contact with water to absorb water. The present invention provides a method for producing fast-boiled pasta or noodles. Fast-boiled pasta or noodles produced by the method of the present invention have a short boiling time of 3 minutes or less,
The dried pasta or noodles can be boiled in an “aldente” state obtained by boiling for a long time or in a state comparable to texture (stiff and crisp).

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION A primary heating step for denaturing the vicinity of the surface of pasta or noodles (hereinafter referred to as pasta, etc.), followed by heating for a short time with hot water or moist heating with superheated steam to gelatinize the surface layer portion Secondary heating step, followed by a step of quenching the noodle strings to stop the α-formation on the surface layer, and a step of immersing the cooled noodle strings in room temperature water or warm water or swelling the water by swelling the noodle strings. It is.

According to this method, it is possible to obtain a quick-boiled pasta or the like which can be cooked in a sufficiently rich al dente state with a short boiling time of 3 minutes or less.

[0011] In the quick-boiled pasta of the present invention, ordinary dry pasta or dry noodles are used as a starting material. 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,
Prior to the secondary heating and water swelling steps, the surface is denatured by a short dry heat treatment. By this treatment, even if the pasta absorbs water in the subsequent secondary heating (wet heat) and water absorption and swelling steps, the surface is not dissolved or collapsed, and a water-absorbing pasta having a smooth surface can be obtained.

In the present invention, specifically, the dried pasta or dried noodles are dried and heated for a short time to cause the denaturation of the very thin starch layer on the surface while the dried state is maintained. The term “denaturation” is a general term for a state in which the surface portion of pasta or noodle strings is physically or chemically changed by heating, and is not dissolved or collapsed even when it comes into contact with water.

The method of heating may be any dry 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 these.

The temperature of the dry heating may be any temperature as long as the starch in the surface layer of the pasta or the like causes denaturation, and the ambient temperature near the surface of the pasta or the like is about 100 to 20.
0 ° C., preferably about 120-150 ° C., and the heating time is about tens of seconds to 10 minutes (ie, about 20 seconds to 10 seconds).
Min), preferably about 1 to 3 minutes.

The surface of the pasta or the like whose surface has been modified by the dry heat is then subjected to secondary heating to gelatinize the surface layer. Secondary heating can be performed by heating in hot water or moist heat by using superheated steam.

Heating with hot water can be carried out by immersing pasta or the like whose surface has been modified in hot water of about 85 ° C. or higher, preferably about 93 ° C. or higher to the boiling temperature, more preferably in boiling water.

[0017] By this secondary heating step, the surface layer of the pasta or noodles is pre-gelatinized and, at the same time, absorbs water to make the total about 55 to 58%. 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, shape, and target quality of the pasta and the like.

In this heating for pregelatinization, the central part of the pasta or the like remains almost dry, and the surface of the pasta or the like has a thin α.
It is sufficient that an oxide film is formed. The pasta in which only the surface layer has been pregelatinized is immediately cooled to stop the progress of pregelatinization, and then subjected to the next heating and water absorbing step.

The cooling can be carried out by spraying cooling water or room temperature water on pasta or the like, or by immersing the pasta or the like. In order to immediately stop the progress of the pregelatinization, it is preferable to immerse in cooling water and rapidly cool. Tap water or pumped ground water can be used as it is as room temperature water, but it is usually 0 to 20 ° C, preferably about 1 to 5 ° C.
It can be rapidly cooled by using it after cooling.

By this quenching step, the boundary between the pregelatinized layer of pasta and the like and the center of the dried state becomes clear, and a preferable moisture gradient and texture can be given to the water-absorbed and cooked pasta and the like.

The pasta or the like subjected to the cooling treatment is immersed in warm water, or is brought into contact with the warm water by shower spraying or the like to absorb the water. It is also possible to enclose heated water and heat-treated pasta in a plastic bag to absorb water. Since the heat-treated pasta has a heat-denatured layer and a pregelatinized layer on the surface, the surface does not dissolve or collapse even when brought into contact with water.

The water absorption temperature and water absorption time are determined by the shape of pasta, etc.
If it is noodle-like pasta or noodles such as spaghetti, it depends on the size and thickness. Further, the water temperature affects the water absorption time, and the lower the water temperature, the longer it takes to absorb water. For example, at a water temperature of 30 to 70 ° C. when absorbing 1.7 mmφ spaghetti by a method of immersion in water, the water absorption time is about 8 minutes to 2 minutes depending on the water temperature.

When the temperature of the water is 70 ° C. or more, α
Since the formation is progressing, it is close to a boiled state, and it is difficult to obtain an al dente state or a stiff state during cooking. Although water can be absorbed even at room temperature or lower, it is not economical to actually produce it in a factory because it requires a long water absorption time. Therefore, 35-70
C. is preferable, and more preferably at a water absorption temperature of 55 to 70 ° C., the water absorption time can be shortened and a suitable water absorption state can be obtained. From this temperature range, it is desirable to appropriately determine the water temperature at the time of water absorption according to the operability and efficiency of the manufacturing method.

The degree of water absorption is such that the water content of pasta and the like is 58%.
To 65%, preferably 58 to 62%. The lower the water content, the longer the boiling time during cooking, and the higher the water content, the shorter the boiling time.

In general, it is said that the “stiffness” of boiled pasta is caused by a difference in moisture content between the surface portion and the central portion, and the “stretched” state is that the moisture between the surface portion and the central portion becomes uniform. It means that "Koshi" disappears. If the amount of water absorption after water absorption is small, the boiling time during cooking is long, but the water gradient between the surface and the center of the boiled water is large and the stiffness is strong. On the other hand, if the amount of water absorption is large, the boiling time can be shortened, but the stiffness disappears.

Taking the above spaghetti as an example, at a water absorption of 40%, about 3 minutes, at 50%, about 1,5 minutes, 60%
Then boil it for about 1 minute and obtain the state of al dente. It has been confirmed that the obtained pastas or noodles are very similar to those obtained by directly boiling dried pasta in terms of texture such as stiffness and crispness.

The heated water-absorbed pasta or the like is cooled by standing, or immersed in cold water or normal-temperature water, or by spraying them.

The warming water at the time of water absorption includes salt, sugar, acid, and the like for improving the preservability after water absorption of pasta or the like or for flavoring.
Optional seasonings, spices or food additives such as alcohol can be added. These seasonings and the like can be used by previously dissolving or suspending them in water for water absorption, and can be adsorbed or absorbed by pasta or the like at the time of water absorption.

As described above, primary heating, secondary heating, cooling,
The water-absorbed fast-boiled pasta or noodles can be refrigerated or frozen and stored for a long period of time without deterioration in quality. In particular, freezing allows for longer storage.

The thus obtained early-boiled pasta or noodles have sufficient water absorption necessary for pregelatinization, and the pregelatinized layer in the surface layer has no adhesion. Boiled in boiling water for 3 minutes or less, usually about 1 minute, becomes al dente, and enjoys the same texture (stiffness and crispness) and taste as boiled normal dried pasta and dry noodles it can. In addition, you can fry it like regular pasta, mix ingredients, and eat it with sauce.

[0031]

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

Example 1 1 kg of 1.7 mmφ dried spaghetti made of durum semolina powder was heated with a heater at 280 ° C at an ambient temperature of about 130 ° C for 2 minutes. The spaghetti was then immersed in boiling water for about 4 minutes. The water content of this hot water heated noodle string was about 56%. The noodle strings were immediately immersed in tap water at about 25 ° C. and cooled for 2 minutes. Then, about 6
It was immersed in warm water at 5 ° C. to absorb water for about 3 minutes. Then, it was immersed in water at 25 ° C. for 2 minutes and cooled. The weight of the spaghetti after water absorption and cooling was 2.155 kg, and the water content was 59.6%. Spaghetti after this water absorption,
The surface was smooth without "skin roughness" due to dissolution of the surface.
After storing this in a refrigerator overnight, it was boiled in boiling water for 60 seconds. The obtained spaghetti was completely boiled (water content, about 67%), and was in a firm dentate state.

Examples 2 to 4 Except for using the following primary heating, secondary heating, cooling and water absorption conditions, spaghetti was prepared by boiling quickly under the same conditions as in Example 1 and then frozen or refrigerated and then prescribed in boiling water. The time boiled was evaluated.

[Treatment conditions] Example Primary heating Secondary heating Cooling Water absorption Boiling time (atmospheric temperature) 2 130 ° C 98 ° C 25 ° C 65 ° C 60 seconds 2 minutes 4 minutes 3 minutes 3 minutes 3 130 ° C 98 ° C 15 ° C 25 ° C 25 ° C 60 seconds 2 minutes 4 minutes 1 minute 7 minutes 4 130 ° C 98 ° C 25 ° C 65 ° C 60 seconds 2 minutes 4 minutes 3 minutes 3 minutes (comparative example)-98 ° C 25 ° C 65 ° C 60 seconds 3 minutes 3 minutes 4 minutes (control) )----9 minutes

[Evaluation] Sensory test sample after water absorption Moisture content (%) Rough skin Koshi Crisp Example 2 56 11 2 Example 3 56 101 Comparative Example 55 -1 -1 -1 Control -100 (Control is (The spaghetti used in Example 1 was boiled in boiling 0.1% saline for 9 minutes and allowed to cool.)

[Measurement of breaking strength] The spaghetti prepared by boiling the spaghetti prepared in Example 2 and Comparative Example and the spaghetti obtained by directly baking the dried spaghetti were subjected to breaking strength using a rheometer CR-200D (manufactured by San Kagaku Co., Ltd.). Was measured. The rheometer used was a pressure-sensitive shaft for shearing force (No. 10) with a razor blade mounted in reverse, with a cutting speed of 60 mm / min, mode 4, and an instruction time of 5 seconds. The results are shown in FIG.

FIG. 1A is a control, FIG. 1B is a comparative example, FIG.
-C shows the break profile for each sample of Example 2. The vertical axis represents load, and the horizontal axis represents time. Compared to the sample of the comparative example, the one of Example 2 was clearly confirmed to have a break profile close to that of the control.

[Brief description of the drawings]

FIG. 1 is a graph showing a relationship between a load and a rupture time when a rupture stress is applied to cooked spaghetti. FIG. 1-a shows a dried noodle spaghetti directly boiled, FIG.
-B is a boiled conventional spaghetti boiled, and FIG. 1-c is a boiled spaghetti of the present invention boiled.

Claims (7)

[Claims] 1. Dry noodles or dry noodles are heated to dryness to denature the surface of the noodles, and then moist-heated for a short time to gelatinize the surface layer of the noodles. After cooling the noodles, water at room temperature to 70 ° C. is added. A process for producing fast-boiled pasta or noodles comprising the steps of contacting and absorbing water. 2. Dry heat is heating by a hot wire or heated air, and the temperature of the atmosphere near the surface of dry noodle pasta or dry noodles is reduced by one.
The method according to claim 1, wherein the heating is performed by heating at 00 to 200 ° C for several tens of seconds to 10 minutes. 3. The moist heat is that dried pasta or dried noodles are heated to 85 ° C.
3. The method according to claim 1, wherein the substrate is immersed in hot water at a boiling temperature for several seconds to 15 minutes. 4. The moist heat is that the water content of the pasta or the noodle strings is 5%.
4. The method according to claim 3, wherein the step is performed until the amount reaches 3 to 58%. 5. The water-absorbing step is characterized in that the water content of the pasta or the noodle string is adjusted to 58 to 63% by immersing the pasta or the noodle string in room temperature water or heated water at 70 ° C. or lower. The method according to any one of claims 1 to 4. 6. The method according to claim 5, wherein the water content is adjusted to 59 to 62%. 7. The method according to claim 1, wherein heated water at 35 to 70 ° C. is used in the water absorption step.