JPH11346690A - Production of short pasta - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing short pasta sufficiently having good flavor of rice and a good feeling in chewing it and capable of being seasoned or being matched with ingredients so as to suit Japanese taste. SOLUTION: This method for producing short pasta comprises the steps of (1) heat-treating a raw material containing rice or its powder as a principal constituent by steaming the raw material or in boiling water to convert part of starch in the raw material into α-starch; (2) conducting the extrusion molding of the dough material in such a way that the thickness of a product becomes 0.5-2.0 mm, followed by steaming the product once again, so as to convert nearly all of starch in the raw material into α-starch and by processing it into short pasta; and optionally subjecting the short pasta to water addition and heat treatment, followed by drying it or retort-packaging it to ship it as a product (merchandise).

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing short pasta using rice flour and / or rice as a main raw material.

[0002]

2. Description of the Related Art In recent years, pasta dishes have been gaining popularity mainly among young people. Pasta is a generic term for Italian noodles, and includes pasta having various shapes and flavors. One of them is short pasta such as macaroni, which has been eaten by many people before, for example in salads. Normally, short pasta is produced by adding water to kneaded flour, kneading the mixture, and then extruding the dried pasta into various short pasta shapes.

On the other hand, rice noodles are a type of dried noodles made from glutinous rice. This is made from glutinous rice, washed with white rice, immersed in water, and then the water in the emulsion obtained by grinding with water is removed. To After that, it is heat-treated again and dried to manufacture.

Japanese Patent Application Laid-Open No. 58-107147 discloses that
Unheated rice flour and pre-heated rice flour, sodium or potassium alginate, and propylene glycol alginate are added and mixed with water, and then extruded from a pasta mold, pre-heated by boiled water or steamed if necessary, A method of making pasta to dry is disclosed.

[0005]

However, conventional short pasta has a drawback that it is difficult to match it with Japanese-style ingredients that match the tastes of Japanese people because the main ingredient is flour. Further, since rice noodles are made from glutinous rice, they have a good nutritional balance compared to macaroni, but have the disadvantage of poor rice flavor and texture.

In the method for producing pasta disclosed in Japanese Patent Application Laid-Open No. 58-107147, a raw material containing unheated rice flour and preheated rice flour (which is considered to mean pregelatinized rice flour, etc.) is used. Since the usual pasta manufacturing method of extruding as it is is adopted, it is necessary to add sodium or potassium alginate or propylene glycol alginate to impart binding properties, thereby changing the texture and flavor There was a problem of doing it.

Therefore, an object of the present invention is to provide a method for producing short pasta which has a good flavor and texture of rice, and which can be seasoned to suit Japanese tastes or combined with ingredients. Is to provide.

[0008]

In order to achieve the above object, a method for producing short pasta according to the present invention comprises heating a rice flour and / or a dough mainly composed of rice to partially remove starch in the raw material. Is extruded so that the noodle thickness becomes 0.5 to 2.0 mm, and then steamed to further gelatinize the starch in the raw material.

[0009] According to the present invention, a part of the starch in the raw material is pre-gelatinized by heat-treating the rice flour and / or the dough mainly composed of rice prior to the extrusion molding, so that gluten is not contained. Extrusion molding can be facilitated even for dough mainly made of rice flour and / or rice, and furthermore, steaming can be performed again after extrusion molding to strengthen the structure and impart elasticity. Therefore, it is possible to obtain a new type of short pasta having a firm texture, a durable, unique texture and flavor not available in conventional short pasta. In addition, since rice flour and / or rice is used as a starch material, a short pasta having a good nutritional balance and a sufficient flavor of rice and easy to be combined with a Japanese-style material can be obtained. Moreover, by shaping the noodle thickness to 0.5 to 2.0 mm, as can be seen from the results of Examples described later, it is possible to obtain short pasta having high shape retention and good texture. .

In one preferred embodiment of the present invention,
Extrusion molding, steaming, water addition, heat treatment, and then drying by the above-described method can provide a dry short pasta that has a quick hot water replenishment and can obtain a firm and good texture. The drying can be performed by hot air drying, fly drying or vacuum freeze drying.

In another preferred embodiment of the present invention, the composition is extruded by the above-mentioned method, steamed, then subjected to water and heat treatment, then sealed in a sealed container and sterilized in a retort, so that it has a preservability and a heating property. It is possible to obtain retort-packed short pasta that can be immediately consumed just by processing.

In this case, binding the noodles to each other can be prevented by applying the fats and oils and / or polysaccharides to the surface and enclosing them in a sealed container. In addition, by adding an acidulant to adjust the pH to 4.0 to 4.6, preservability can be imparted even if the retort sterilization conditions are not so high. Can be prevented.

According to a preferred embodiment of the present invention, the water after extrusion molding and steaming is mixed with water having a water content of 50 to 7%.
It is performed so as to be 0% by weight. This makes it possible to improve the resilience in hot water when dry short pasta is used, and to prevent binding of noodles. In addition, the shape retention during retort processing can be maintained.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in more detail with reference to specific embodiments. In the present invention, the short pasta refers to pastas that are not long like spaghetti, preferably 7 cm or less in length, and include, for example, macaroni, cannelloni, shell, curl, penne and the like.

The short pasta of the present invention uses rice flour and / or rice (hereinafter referred to as rice flour) as a main raw material. The content of rice flour and the like is preferably 70% by weight or more in the starch raw material, and more preferably only rice flour and the like is used as the starch raw material.
In addition, flour etc. can be used together within the range of less than 30% in the starch material.

The rice used in the present invention is not particularly limited, and may be any of glutinous rice, glutinous rice, and a mixture thereof. In addition, as the rice flour, in addition to glutinous rice and rice flour made from glutinous rice, rice starch and processed rice starch can also be used. Processed rice starch includes rice starch modified by chemical modification (degradation, esterification, etherification, cross-linking).

The raw materials used in the present invention include rice flour, rice,
In addition to starchy raw materials such as flour, fats and oils, polysaccharides, acidulants, seasonings such as salt, wheat gluten, thickeners, gelling agents, ethanol and the like can also be used.

As fats and oils, for example, soybean oil, corn oil,
Various edible oils and fats such as vegetable oils such as cottonseed oil, rice seed oil and safflower oil, animal oils such as fish oil and butter can be used, and emulsified oils and fats such as milk, soy milk and shortening can also be used.

As the polysaccharide, for example, hemicellulose, gum and the like can be used without any particular limitation. Oils and fats and polysaccharides are effective in preventing binding of noodles by spraying on the surface of the noodles, particularly when obtaining a product of a retort pack.

As the acidulant, citric acid, tartaric acid, adipic acid, lactic acid, acetic acid and the like can be used. By adjusting the pH of the product to be 4.0 to 4.6 using an acidulant, the heat resistance of microorganisms can be reduced and the growth can be suppressed. If the pH is less than 4.0, the acidity is too strong to deteriorate the flavor of the product, and if the pH exceeds 4.6, strong heat and pressure sterilization at 120 ° C. for 4 minutes or more is required during retort treatment, It is not preferable because the flavor and color tone of the product are greatly deteriorated.

[0021] Wheat gluten has the effect of imparting elasticity to the product, and is preferably added in an amount of 0.01 to 5% by weight based on the weight used of rice flour and the like. Also, the adhesiveness of the fabric,
A gelling agent such as sodium or potassium alginate may be added to improve the elasticity of the noodles.

In the production method of the present invention, a part of the starchy raw material such as rice flour, Preferably 10 to 90% of the total starchy raw material
Into α. By pregelatinizing a portion of the starchy material in this way, tackiness is imparted, and extrusion molding in a subsequent step can be facilitated.

Next, the dough in which a part of the starchy material such as rice flour is pregelatinized is extruded from an extruder and shaped so as to have a noodle thickness of 0.5 to 2.0 mm. On this occasion,
When the noodle thickness is less than 0.5 mm, the shape retention of the obtained short pasta is poor, and when the noodle thickness exceeds 2.0 mm, the hot water becomes poor when dried, or when the retort raw type is used. Is not preferred because the elasticity of the rubber is insufficient. Note that the shape can be a desired shape such as a cylindrical shape, a twisted ribbon shape, and a shell shape.

After the extrusion molding, the raw material is steamed again to almost completely gelatinize starchy raw materials such as rice flour, thereby imparting shape retention and elasticity to the obtained short pasta. In this manner, short pasta having a white, transparent color tone and a chewy texture can be manufactured.

The short pasta thus obtained can be used as a product as it is, but it is preferable to use a dried product or a retorted product in order to impart preservability.

In order to obtain a dried product or a retorted product, the short pasta extruded and steamed as described above is used:
First, water and heat treatment are performed by a method such as hot water immersion. At this time, the water content is preferably adjusted to be 50 to 70% by weight. If the water content is less than 50% by weight, it takes time to restore with hot water in the case of a dried product, and in the case of a retorted product, it becomes hard and has a poor texture when eaten by heating in a microwave. On the other hand, if the water content exceeds 70% by weight, in the case of a dried product, the noodles tend to bind together in the manufacturing process, and in the case of a retorted product, the elasticity is poor and the shape retention is poor. .

In the case of a retort-treated product, ethanol is preferably added to water to be added with water in order to improve the preservability of short pasta during retort treatment by utilizing the bactericidal effect of alcohol. The amount of ethanol added is 0.01 to 2 with respect to the weight of water to be added.
% By weight is preferred.

In order to obtain a dried product, the short pasta thus treated with water and heat can be manufactured by subjecting the short pasta to a drying treatment by an ordinary drying method such as hot air drying, fly drying, and vacuum freeze drying.

When obtaining a retort-treated product, it is preferable to add fats or oils or polysaccharides in order to prevent binding of short pasta. The method for adding the fat or oil or the polysaccharide is not particularly limited, but, for example, when using fat or oil, a method of immersing the hydrotreated short pasta in the fat or oil, or spraying a spray on the hydrotreated short pasta. Etc. can be adopted. When a polysaccharide is used, a method of hydrolyzing short pasta with an aqueous solution of a polysaccharide, or a method of spraying an aqueous solution of a polysaccharide can be employed.

In the above, the amount of the fat added is 0.5 to 10% by weight based on the short pasta after the water treatment.
Is preferred. Further, the addition amount of the polysaccharide is preferably 0.1 to 2% by weight based on the short pasta after the water treatment.

Next, after filling the short pasta to which the fats or oils or polysaccharides are added into a heat-resistant container (retort pouch), it is preferable that the short pasta is not crushed by an external pressure or the short pasta is bound in the container. Air content is 100-25
Seal under 0% condition. Thereafter, the pasteurized product is heated and sterilized at 90 to 110 ° C. and a gauge pressure of 0.2 to 2.0 kg / cm ² for 15 to 60 minutes, whereby a retort product of short pasta can be manufactured. The retort-treated product thus obtained can be distributed at room temperature, and is very convenient to be quickly restored and eaten in a microwave oven or the like.

[0032]

Example 1 (Production of retort-processed macaroni 1) 100 parts by weight of rice flour and 0.3 part by weight of citric acid were mixed with hot water 70 parts.
The weight was added and kneaded for 10 minutes, and 5 parts by weight of wheat gluten was further added, followed by kneading for 10 minutes. Then, using an extruder, the noodles were extruded into a macaroni shape having a thickness of 1.5 mm, and then steamed for 5 minutes. To the obtained macaroni, 80 parts by weight of water was added, and a water treatment was performed so that the water content in the product was 60% by weight.

Next, the resulting macaroni is sprayed with oil or fat in an amount of 5% by weight based on the weight of the macaroni before the retort treatment, and then filled into a retort pouch at an air content of 200%. The mixture was pasteurized by heating at 110 ° C. for 30 minutes to produce a macaroni of a retort treatment type.

The retort-processed macaroni thus produced was restored in a microwave oven for about 2 minutes and ate. It was delicious with a distinctive and unique texture. Further, the macaroni did not bind to each other, and the shape retention was good.

Example 2 (Production 2 of Macaroni of Retort Treatment Type) The macaroni after steaming treatment in Example 1 was immersed in an aqueous solution in which 2% by weight of soybean hemicellulose was dissolved as a polysaccharide to reduce the water content in the product. Water treatment was performed so as to be 60% by weight. As a result, soybean hemicellulose was added in an amount of 0.5% by weight based on the weight of the macaroni before the retort treatment.

Next, the obtained macaroni was filled into a retort pouch at an air content of 200%, and this was pressurized and heat-sterilized at 110 ° C. for 30 minutes to produce a retort-treated macaroni.

The retort-treated macaroni thus produced was restored in a microwave oven for about 2 minutes and ate. It was delicious with a distinctive and unique texture. Further, the macaroni did not bind to each other, and the shape retention was good.

Example 3 (Production of retort-processed macaroni 3) A retort-processed macaroni was produced in the same manner as in Example 1, except that the macaroni was not sprayed with oils and fats.

The retort-treated macaroni produced in this manner was restored in a microwave oven for about 2 minutes and ate. It was delicious with a distinctive and unique texture. However,
The macaroni was bound together and the shape retention was somewhat poor.

Example 4 In Example 1, the thickness of the macaroni noodles obtained by extrusion was 0.2 mm, 0.5 mm, 2.0 mm, 2.5 mm
Were prepared, and each was set to 5 in the same manner as in Example 1.
Table 1 shows the results of observation of shape retention and sensory test of texture of macaroni obtained by steaming for a minute.

[0041]

[Table 1] As shown in Table 1, the noodle thickness is 0.2 mm or 2.5 mm
Then, since there is a problem in shape retention and texture,
It can be seen that it is necessary to mold within a range of 2.0 mm.

Example 5 (Production of dry instant type macaroni) 100 parts by weight of rice flour, 50 parts by weight of boiling water were added, kneaded for 10 minutes, and extruded into a macaroni shape using an extruder. A steaming treatment was performed for a minute. The obtained macaroni was boiled in boiling water and adjusted so that the water content of the macaroni when boiled was 50% by weight. Thereafter, the product was dried with hot air at 90 ° C. for about 2 hours to prepare a dry instant macaroni having a water content of 8% by weight in the product.

The dried instant macaroni prepared in this manner was restored with hot water in about 3 minutes and ate. It was delicious with a distinctive and unique texture.

[0044]

As described above, according to the present invention,
Heat treatment such as steaming performed before the extrusion molding imparts tackiness to the rice flour and / or rice, thereby facilitating extrusion molding, and further strengthening the structure by performing steaming again after extrusion molding. Since the elasticity can be imparted by elasticity, it is possible to obtain a new type of short pasta which is firm, durable and not available in conventional short pasta.

In addition, since rice flour and / or rice is used as a raw material, a short pasta having a good nutritional balance and easy to be combined with a Japanese-style material can be obtained. In addition, the noodle thickness is reduced to 0.
By molding to 5 to 2.0 mm, short pasta having high shape retention and good texture can be obtained.
Therefore, for example, when a dried product or a retort-processed product is reconstituted with hot water or a microwave oven and eaten, the resilience can be made very good.

Claims (7)

[Claims] Claims 1. A dough containing rice flour and / or rice as a main raw material is heat-treated to partially gelatinize starch in the raw material so that the noodle thickness becomes 0.5 to 2.0 mm. A method for producing short pasta, comprising extruding and then steaming to further gelatinize the starch in the raw material. 2. Extrusion molding and steaming by the above method,
2. The method for producing short pasta according to claim 1, wherein water is added, heat-treated, and then dried. 3. The method for producing short pasta according to claim 2, wherein the drying is performed by hot air drying, fly drying, or vacuum freeze drying. 4. After extrusion molding and steaming by the above method,
The method for producing short pasta according to claim 1, wherein water is added thereto, heat-treated, and then sealed in a sealed container and sterilized by retort. 5. The method for producing short pasta according to claim 4, wherein the fat or oil and / or polysaccharide is applied to the surface and sealed in a sealed container. 6. The method for producing short pasta according to claim 4, wherein the pH is adjusted to 4.0 to 4.6 by adding an acidulant. 7. The method of claim 1, wherein the water is extruded and steamed so that the water content is 50 to 70% by weight.
6. The method for producing short pasta according to any one of 6.