JPS6135816B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing macaroni, and its object is to provide macaroni with a beautiful yellowish tone. Macaroni, such as macaroni and spaghetti, generally have a yellowish tone and are preferred as they are more appetizing. However, the use of coloring agents is undesirable in terms of food hygiene. Further, when durum flour is used as the raw material, a yellowish color tone derived from durum flour can be obtained, but this also has the disadvantage that the color tone is not satisfactory and that the raw materials are limited to special ones. Therefore, the present inventor planned to improve the color tone of macaroni, focused on the yellow color of yellow corn flour, and conducted research to see if it could be used to color macaroni. In other words, when raw yellow corn flour was added to macaroni raw material flour and macaroni was produced using a conventional method, the yellowish color that is inherent to yellow corn could not be obtained, and the texture was impaired, resulting in unsatisfactory results. was not obtained. Therefore, as a result of further research, the present inventor found that if macaroni is manufactured using macaroni raw material flour mixed with yellow corn flour having a specific degree of gelatinization at a certain mixing ratio, beautiful macaroni can be produced. It was discovered that macaroni with a yellowish color and excellent texture could be obtained, and the present invention was completed. That is, the present invention provides a method for producing macaroni, in which pregelatinized yellow corn flour with a degree of gelatinization of 20 to 50% is blended into macaroni raw material powder at a content of 5 to 40%. This is a method for producing macaroni, characterized by using the following method. In the present invention, the yellow corn flour is prepared in advance by α
The processed one is used. Various methods can be adopted for this gelatinization treatment, such as a method of heat treatment over an open flame, a method of mixing with steam in a steamer, a method of treatment with an extruder equipped with a heating jacket, a method of treatment with a steam pressurized container ( Examples include a method using a retort, a method using boiling water, and a method using microwave irradiation. In addition, the degree of gelatinization of the gelatinized yellow corn flour used in the present invention must be 20 to 50%, and a gelatinization degree of 30 to 40% gives the best results. The degree of gelatinization of yellow corn flour is 20
If the amount is less than %, the coloring effect will not be as remarkable as that of raw corn flour, and instead, white spots will appear on the surface of the product and the product will have a dry texture. On the other hand, the degree of alphaning is 50
If it exceeds %, the brightness will decrease and the color tone will become dull.
On the contrary, it has the disadvantage that it reduces appetite and the amount of elution during boiling is large, resulting in a sticky texture. The macaroni raw material powder used in the present invention is a raw material flour used for producing macaroni, and includes, for example, semolina, farina, durum flour, wheat flour (strong flour), and the like. It is necessary to use ungelatinized raw material powder for macaroni, and if you use gelatinized powder, it will not only dissolve a lot when boiled, but also make the boiling water cloudy. The top of the macaroni becomes sticky and loses its elasticity, making it extremely inferior as a food product. Furthermore, commonly used materials such as dried eggs, active gluten, powdered vegetables, various vitamins, and amino acids can be added to these macaroni raw material powders, if necessary. In the present invention, it is necessary to blend the above-mentioned pregelatinized yellow corn flour into macaroni raw material powder so that its content becomes 5 to 40%, and in particular, the content
It is most effective when used at a blending ratio of 15-30%. This is because if the content of pregelatinized yellow corn flour is less than 5%, the original yellow tone of yellow corn will not develop sufficiently;
This is because if it exceeds this, there is a drawback that the brightness decreases and the color tone becomes dull. Further, when used in the above content ratio, macaroni with firm dough and viscoelasticity is obtained, and the texture thereof is also excellent. The pregelatinized yellow corn flour and the macaroni raw material powder to be mixed in the above-mentioned proportions may be either dry or moist, but in particular, they may be mixed together with steam using a steamer or the like. Adding and mixing pregelatinized yellow corn flour, which has been moistened with water, to macaroni raw material flour, which has been moistened with water, gives preferable results in terms of coloring effect. Using the thus prepared mixture of pregelatinized yellow corn flour and macaroni raw material powder as a raw material, knead it, mold it using an extruder, cut it into the desired shape, and dry it to create an extremely bright yellow color. Macaroni with a color tone is obtained, and its texture is also very good. The present invention will be further explained below with reference to Examples. . Example 1 Add 30% by weight of water to 30 parts by weight of yellow corn flour, and while directly applying steam with a pregelatinization mixer,
Process so that the degree of gelatinization of starch is 50%. Next, 29% by weight of water was added to a mixture of 35 parts by weight of Durum flour and 35 parts by weight of strong flour, and mixed for 5 minutes. Next, the entire amount of the gelatinized corn flour was added to this, and the mixture was further mixed for 10 minutes.
Make a uniform dough. This dough is extruded and molded using a spaghetti die with a diameter of 2 mm using a small pasta extruder (Bribantei Impress). The molded spaghetti is heated to a temperature of 70-90℃ and a humidity of 90-75℃.
When the product was dried under conditions of 13% to a moisture content of 13%, spaghetti with a bright yellow color and good appearance was obtained. Example 2 30% by weight of water is added to 30 parts by weight of yellow corn flour, and the mixture is pre-processed using a gelatinization mixer to directly apply steam so that the degree of gelatinization of the starch becomes 40%. Next, 29% by weight of water was added to a mixture of 35 parts by weight of Durum flour and 35 parts by weight of strong flour and mixed for 5 minutes. Next, the entire amount of the gelatinized corn flour is added to this, and the mixture is further mixed for 10 minutes. When this dough is molded and dried in the same manner as in Example 1,
Spaghetti with a bright yellow color and good appearance was obtained. Example 3 30% by weight of water is added to 20 parts by weight of yellow corn flour, and the mixture is pre-processed using a gelatinization mixer to directly apply steam so that the degree of gelatinization of the starch becomes 30%. Next, add 30% by weight of water to 80 parts by weight of Durum flour,
After mixing for a minute, add the entire amount of corn flour that was pregelatinized and mix for another 10 minutes to form a uniform dough. This dough is made using a small pasta extruder (Bribantei Impress).
Extrude using a spaghetti die with a diameter of 2 mm.
The molded spaghetti is heated to a temperature of 70 to 90℃ and a humidity of 90℃.
When dried under conditions of ~75% until the product moisture content was 13%, spaghetti with a bright yellowish tone and good appearance was obtained. Example 4 30 parts by weight of water was added to 30 parts by weight of yellow corn flour, and while directly applying steam with a gelatinization mixer,
Process the starch in advance so that the degree of gelatinization is 20%.
Next, add 29% by weight of water to 70 parts by weight of strong flour and mix for 5 minutes, then add the entire amount of corn flour that has been pregelatinized and mix for another 10 minutes to form a uniform dough. This dough is extruded using a spaghetti die with a diameter of 2 mm using a small pasta extruder. When the molded spaghetti is dried at a temperature of 70 to 90°C and a humidity of 90 to 75% until the moisture content of the product is 13%, spaghetti with a bright yellow color and a good appearance can be obtained. Example 5 30% by weight of water is added to 10 parts by weight of yellow corn flour, and the mixture is treated with a gelatinization mixer to directly apply steam so that the degree of gelatinization of the starch becomes 50%. Next, 29% by weight of water was added to a mixture of 45 parts by weight of Durum flour and 45 parts by weight of strong flour, and the mixture was mixed for 5 minutes.
Next, the entire amount of the gelatinized corn flour is added to this, and the mixture is further mixed for 10 minutes to form a uniform dough. This dough is 2mm in diameter using a small pasta extruder (Bribantei Impress).
Extrude using a spaghetti die. When the molded spaghetti is dried at a temperature of 70-90℃ and humidity of 90-75% until the product moisture content is 13%,
Spaghetti with a bright yellow color and good appearance was obtained. Example 6 The dough obtained in Example 1 was extruded using a small pasta extruder through an elbow macaroni-shaped die with a diameter of 5 mm, and then treated in the same manner as in Example 1, resulting in a bright yellowish appearance. Good elbow macaroni was obtained. Example 7 The dough obtained in Example 3 was extruded with a straight 5 mm elbow macaroni-shaped die using a small pasta extruder, and when treated in the same manner as in Example 1, a bright yellowish color was obtained. Elbow macaroni with good appearance was obtained. Comparative Example 1 Spaghetti was prepared in the same manner as in Example 1 except that raw yellow corn flour was used instead of the pregelatinized yellow corn flour. Comparative Example 2 Spaghetti was prepared in the same manner as in Example 2, except that yellow corn flour with a degree of gelatinization of 90% was used instead of yellow corn flour with a degree of gelatinization of 40%. Comparative Example 3 Add 30% by weight of water to 80 parts by weight of yellow corn flour, and pre-process the mixture using a gelatinization mixer to directly apply steam so that the degree of gelatinization of the starch becomes 30%. Next, add 30% by weight of water to 20 parts by weight of Durum flour and mix for 5 minutes, then add the entire amount of corn flour that has been pregelatinized and mix for another 10 minutes to form a uniform dough. Spaghetti was prepared in the same manner as in Example 3. Test Example 1 Using the spaghetti prepared in Example 1 and Comparative Example 1, a color tone test, a folding test, and a sensory test were conducted. The test method is as follows. Color Tone Test Using a Nippon Denshoku Kogyo ND-K6B type colorimeter, spaghetti was measured in the form of a bar. The color tone is expressed by the UCS system (L: lightness, a: reddish, b: yellowish). Bending test Rheometer R-VDA type (manufactured by Fuji Rika Kogyo)
The test was carried out using the method of Shibata et al. [Journal of Food Technology, Vol. 31, No. 15 (1975)] as reference. Sensory test Boil 100g of spaghetti in 1 cup of hot water until the core is gone, then drain it in a colander. After 3 minutes, the monkey was stirred 20 times, and a sensory test was conducted on the smoothness of the surface of the spaghetti (rough skin), the texture of the spaghetti when it was actually chewed (texture), and the taste (flavor) of the spaghetti until it was swallowed. . The display method is as follows. 〇...Good, △...Normal, ×...Bad, ××...
Very Bad Next, the above test results are shown in Table 1.

[Table] As is clear from the above Table 1, the spaghetti prepared by the method of the present invention has a brighter yellow color, is less likely to break, and has good results in the sensory test. Test Example 2 Using the spaghetti prepared in Example 2 and Comparative Example 2, a test was conducted in the same manner as in Test Example 1 regarding color tone and sensory perception, and an elution test and a tensile test were performed as follows. Elution test: Accurately weigh about 5g of spaghetti cut into 3cm pieces (macaroni is intact) and add 50ml of boiling water with a cooling tube attached.
The spaghetti was boiled for a certain period of time in which the core of the spaghetti had almost disappeared, then evaporated to dryness, dried at 135°C for 60 minutes to determine the elution amount, and the elution rate was calculated using the following formula. The smaller the number, the less melting occurs. Elution rate (%) = 100 x elution amount / sample weight Tensile test Rheometer R-VDA type (manufactured by Fuji Rika Kogyo)
It was used. For the sample, pick up a sample with a certain thickness close to the average diameter of spaghetti and cut it into a 30mm diameter sample.
The meat was cut into pieces, wrapped with adhesive plaster at both ends, boiled for a certain period of time until the core almost disappeared, and the measurements were taken immediately after that. The pulling speed is
It was run at 60mm/min. The measured values were expressed in breaking load (g) and elongation (mm). Next, the results of each test are shown in Table 2.

[Table] As is clear from Table 2 above, it can be seen that the spaghetti prepared by the method of the present invention has better brightness and dissolution rate, and also has better results in the sensory test. Test Example 3 Using the spaghetti prepared in Example 3 and Comparative Example 3, tests were conducted in the same manner as in Test Example 1 for color tone and sensory perception, and in the same manner as in Test Example 2 for elution test and tensile test. . Next, the test results are shown in Table 3.

[Table] As is clear from Table 3 above, the spaghetti prepared by the method of the present invention has better brightness and is better in terms of dissolution rate and sensory test.

Claims (1)

[Claims] 1 In the manufacturing method of macaroni, the degree of gelatinization is 20 to 50%.
Pregelatinized yellow corn flour with a content of 5 to 40
% of macaroni raw material powder is used as a raw material.