JPS5928446A - Preparation of instant macaroni - Google Patents

Abstract

PURPOSE:To prepare instant macaroni which can be served by cooking only for a short time, by mixing a raw material such as wheat flour, etc. with specific amount of starch originated from a rhizome, kneading and forming the mixture, coating with a surface active agent, and drying with hot air under kneading. CONSTITUTION:85-75wt% of durum wheat flour or high gluten wheat flour is mixed with 15-25wt% of starch originated from rhizomes such as sweet potato starch, tapioca starch, etc., and the mixtute is kneaded with water. The dough is formed under pressure by conventional method, and steamed or boilied in hot water. The product is immersed in a liquid containing a surface active agent such as glycerol fatty acid ester, whereby coated with the surface active agent. The coated product is dried with hot air at a temperature above the gelatinization point of the starch contained therein under kneading. Instant macaroni having surface cracks can be prepared by this procedure.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention provides so-called instant macaroni, which can be made edible by uniform contact with hot water or by steaming for a very short time, instead of being steamed for a long time like conventional macaroni. Concerning the manufacturing method.

Traditionally, commercially available macaroni requires 80% to make it edible.
It is said that it is preferable to boil it in boiling water for a long time of 20 minutes or to steam it in a pressure cooker.
Even what is called instant macaroni needs to be boiled in boiling water for at least 5 minutes in order to reconstitute it and make it edible.

Originally, macaroni was manufactured for the first time in Italy, and since ancient times, hard durum flour (semolina) was used as a raw material and molded under high pressure (over 100KF/α1), making it difficult to eat. It is necessary to lengthen the boiling time.

Nao, macaroni types are macaroni, noodles, depending on the shape.
There are many types of ashes, such as horns, elbows, shells, etc., and the steaming time varies depending on the shape and wall thickness.In order to shorten the steaming time, the wall thickness is made particularly thin to allow heat to pass through. There are some products with improved texture, but these thinner products have the disadvantage of lacking the chewy and pudding/ζ texture that is inherent to macaroni.

The present invention was made in view of the above-mentioned current situation, and it is possible to reconstitute macaroni so that it can be instantly eaten by contacting it with hot water for a short time of 5 minutes or less, and to make macaroni similar to its original form. An object of the present invention is to provide a method for producing an instant macaroni product having a texture of .

The present inventor discovered that in order to have the same texture and chewy elasticity as conventional commercially available macaroni, and to restore the macaroni so that it can be eaten with short heating, the hot water must be rapidly absorbed into the inside of the macaroni. In order to achieve the desired texture described above, it is necessary to use only conventional wheat flour as the raw material. As a result of our consideration, we decided to use a specific amount of starch originating from underground rhizomes in addition to wheat flour as raw materials, and to add a mixture of raw materials to the molded product after steaming. The present invention was developed based on the knowledge that the above object can be achieved by applying physical pressure treatment during the drying process to generate cracks in the surface structure of the molded product.

The present invention will be explained in detail below.

The feature of the present invention is that 85% of the wheat flour of Ju 2 or strong wheat flour conventionally used as raw material for macaroni is used.
15 to 25% by weight of starch originating from underground rhizomes is mixed with 16 to 75 weight ft'16, and this mixture is kneaded with water. The resulting kneaded product is molded under pressure in a conventional manner and steamed with steam. or by boiling in hot water, a surfactant is firmly attached to the surface of the molded product, and then this molded product is dried with hot air at a temperature higher than the gelatinization temperature of the starch it contains,
During this period, the molded product is subjected to a pressure treatment at a point when its surface is hardened but the inside is not hardened.

Examples of the starch originating from underground rhizomes used for mixing with the wheat flour as a raw material in the present invention include Japanese mustard starch, potato starch, tapioca starch, and arrowroot starch.

By mixing 15 to 25 gc of these starches with wheat flour, the gelatinization temperature of the starch in the molded product obtained by mixing and molding this mixture decreases, so it is possible to reduce the gelatinization temperature of the starch in the molded product. The pregelatinized starch in the crystals quickly hydrates and softens, allowing the product to be restored in a very short period of time. Further, as long as starch is used in the above-mentioned range, no "sticky" phenomenon due to starch elution is observed when the product is reconstituted.

In the present invention, the above-mentioned mixture of wheat flour and starch originating from underground rhizomes is kneaded by adding a large amount of water in a conventional manner, then molded under pressure and steamed. By this steaming, the starch in the molded product is completely gelatinized. In addition, 0.05 to 2% by weight of glucose, lactose, sorbitol, maltitol, textrin or ha-alcohol as a wetting agent is added to the above mixture of flour and starch.
Addition can further improve the penetration of hot water during product reconstitution.

Next, the steamed molded product is immersed in a liquid in which a surfactant such as glycerin fatty acid Nisdel, sucrose fatty acid ester, etc. is emulsified in warm water (about 75°C), or the emulsion is sprayed onto the molded product. The surface of the molded product is coated with a surfactant.

By coating the surface of the molded product with a surfactant, it is possible to prevent the macaroni from sticking together (the so-called hitching phenomenon) when the molded product is dried with hot air in the next step. Furthermore, even if cracks are formed on the surface of the striped mackerel by the subsequent pressure treatment, the elution of starch can be suppressed. Further, by adhering a surfactant to the surface of the molded product, the molding can be easily rubbed and pressed as will be described later.

In the present invention, a molded product having a surfactant attached to its surface as described above is dried with hot air, and the drying temperature is higher than the gelatinization temperature of the starch (gelatinized) in the molded product. The starch is sufficiently gelatinized by holding the molded product at a temperature of 100°C, and when the surface of the molded product is hardened but the inside is not yet hardened, the molded product is subjected to a pressure treatment and further dried with hot air to reduce the moisture content to about 12%. -C
Make it into a product.

By this pressure treatment, two layers are formed on the hardened surface of the molded product, and the surface structure has a porous structure.As a result, when the product is brought into contact with hot water and restored, the hot water In order to carry out the above-mentioned kneading and pressure treatment so that the product can be uniformly permeated into the interior of the product and can be made edible in a short time, it is necessary to rotate one side as disclosed in Japanese Utility Model Publication No. 45-33277. A belt that rotates at a different speed from the other belt or a belt that has stopped and whose surface has been formed into a rough surface by hardening or other processing are placed facing each other with a gap between them. It is preferable to apply a device consisting of the following, and by feeding the molded product dried with hot air into the gap between the belts of the device, the rolling pressure can be effectively applied.

By the way, in conventional instant macaroni, the molded product is steamed and then dried with hot air, so the surface of the molded product is hardened.
Therefore, if hot water is simply brought into contact with the product, the hot water will not penetrate into the interior of the product quickly and it will take a long time to restore the product.

In the present invention, it is also possible to repeat the hot air drying and pressure treatment several times as long as the internal structure of the molded product is not affected.

As described in Section 2, the instant macaroni product obtained according to the present invention has a porous surface due to the pressure treatment described in Section 2.
Because it has a natural structure, when it comes into contact with hot water, the hot water quickly and uniformly penetrates into the product, and by mixing the raw material with starch originating from underground rhizomes,! II! Since the gelatinization temperature of the starch in the product is lowered, the pregelatinized starch is quickly hydrated and softened, so that it can be reconstituted and used for food in an extremely short period of time. Further, according to the present invention, in the manufacturing process, surfactant I' (1 coat) is applied to the surface of the molded macaroni, so hot air drying can be performed without causing the macaroni to stick together. can.

Examples are shown below to specifically explain the effects of the present invention.
Do 1.

(Left below) Example strong wheat flour 214, tapioca starch 400f, lactose 752
and 720C of water to a mixture consisting of 122C of powdered alcohol.
C was added and kneaded for about 20 minutes in a niegu.

The resulting mixture was molded into shell-shaped macaroni using a regular macaroni making machine (Tsuji Kikai Co., Ltd.'s Back Star Machine), and 2 parts by weight of common salt was added to the molded product and steamed for about 5 minutes. The starch in the molded product was completely gelatinized by steaming. The obtained steamed molded product was steamed for about 5 minutes in an emulsion in which 0.5% by weight of glycerin fatty acid ester was dissolved in warm water (75°C), and then fed to a drum dryer and heated for 12 minutes while rotating.
The molded product was dried by blowing hot air at 0° C. for about 20 minutes, and when the surface of the molded product was hardened (the inside was still hardened), it was subjected to a rolling pressure treatment. The rolling and pressure treatment was carried out for about 25 minutes using the "No. 11 Rice Grain Starch Antiaging Apparatus" described in Japanese Utility Model Publication No. 45-33277.

Next, the molded product subjected to the pressure treatment is fed to a band dryer and dried for about 25 minutes.2. The product was dried again under pressure for about 25 minutes, and then dried again for about 25 minutes to obtain a product with a moisture content of about 12 inches.

Next, as a comparative example, production of instant Maca P type 2 using a conventional method will be shown.

Comparative example: 720 g of water to a mixture of 2 kg of strong wheat flour and 1 g of semolina.
CC' (L-added and mixed with Nigu for about 20 minutes,
The resulting mixture was molded into shell-shaped macaroni in the same manner as in the example, and the molded product was steamed for about 5 minutes and then dried by a conventional method to obtain a product with a moisture content of about 13%.

Each product obtained in the above Examples and Comparative Examples was placed in a cup made of foamed Sunarol, and then 85°C hot water was poured into it to restore it, and the properties and texture were evaluated by a panel of 20 people. . For reference, commercially available shell macaroni (
IIF:I]) which had been steamed for 15 minutes was evaluated in the same manner. The results are as shown in Section 1.

Table (Note) The above evaluation results were comprehensively evaluated by 8 people out of 20 people for the examples and 10 people for the commercial products.

As shown in the above table, the instant macaroni according to the present invention showed properties and texture comparable to commercially available shell macaroni after just 4 minutes of contact with hot water, but the instant macaroni according to the present invention showed properties and texture comparable to commercially available shell macaroni. It was impossible to restore the instant macaroni to be edible by contact with hot water alone, and the instant macaroni produced without applying pressure treatment to the molded product.

Agent (J ``Oshi 1 Kawa 11 Yoshi 1・11 Agent BU ``I 11! 1 Ima Ri Jō Proceedings Commissioner Kazuo Wakasugi, Director of the Patent Office 1, Indication of the case 1981 Patent Application No. 136936 2
, Title of the invention Method for producing instant macaroni 3, Relationship with the case of the person making the amendment Patent applicant Name: Tai 1) Terubu 4, representative FIJ person Yamada Building 7, 1-14 Shinjuku, Shinjuku-ku, Tokyo; Subject of amendment Specification

Claims (3)

[Claims] (1) A mixture of 85 to 75% by weight of durum wheat flour, strong wheat flour, or a mixture thereof and 15 to 25% by weight of starch originating from underground rhizomes is mixed with water, and this mixture is pressed under pressure. After molding and steaming the resulting molded product, a surfactant is allowed to adhere to the surface of the molded product, and then the molded product is dried with hot air at a temperature higher than the gelatinization temperature of the starch it contains. A method for producing instant macaroni, which is characterized in that a rolling pressure treatment is performed at a point when the surface is hardened but the inside is not hardened. (2) The manufacturing method according to claim 1, wherein a wetting agent is added to the mixture of flour and starch. (3) The manufacturing method according to claim 1 or 2, wherein the rolling pressure treatment in the hot air drying process of the molded product is repeated.