Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
  • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/80—Freezing; Subsequent thawing; Cooling
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
  • A23L7/113—Parboiled or instant pasta
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
  • A23B2/00—Preservation of foods or foodstuffs, in general
  • A23B2/80—Freezing; Subsequent thawing; Cooling
  • A23B2/805—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes
  • A23B2/8055—Materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powders, granules or flakes with packages or with shaping in the form of blocks or portions
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to raw pasta. More specifically, the present invention relates to raw pasta with little quality deterioration during frozen storage.
• Raw pasta is pasta manufactured from dough without a drying process.
• Raw pasta is a food that is different from dry pasta both in the manufacturing process and in the flavor and appearance of the product.
• Raw pasta is a popular food because it has a unique texture that is soft but elastic after being boiled.
• raw pasta has a problem that it cannot be prepared because it has a high water content and low storage stability.
• Fresh pasta refrigerated or frozen is commercially available.
• refrigerated products cannot be stored for a long time, they can be distributed only through limited sales channels.
• the noodles surface becomes rough, and the texture and viscoelasticity are lost, and a good texture before frozen storage cannot be maintained. There was a problem.
• boiled raw pasta has a rough surface on the surface of the noodles during freezing. Therefore, when frozen in a state where the sauce is applied, the sauce soaks into the pasta during storage and causes a problem of quality deterioration.
• Patent Document 1 dough extruded at a specific pressure under a specific vacuum condition is dried to a certain amount of moisture, and this is hermetically sealed and sterilized. A manufacturing method is described. However, since this raw pasta is dried, the texture is close to that obtained by boiling dry pasta, and it is not satisfactory in terms of the soft and elastic texture unique to raw pasta. There wasn't.
• Patent Document 2 describes a cooking method in which semi-pasted pasta cooked with rice cake is stored frozen and cooked by cooking with water. However, since the pasta provided by this cooking method is a half-boiled dry pasta, it has a completely different texture from the raw pasta boiled from a so-called raw state.
• Patent Document 3 describes a method for producing raw noodles excellent in preservability obtained by kneading wheat flour or wheat semolina, active gluten powder and / or egg white, and water, followed by extrusion under reduced pressure. .
• the raw noodles have a good appearance, but the storage stability is not satisfactory.
• raw pasta is produced by cutting noodle dough under pressure by various noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc., or pressure is applied to the noodle dough. It is manufactured by extruding noodles.
• noodle making methods such as rolled noodles, roll noodles, extruded noodles, etc.
• pressure is applied to the noodle dough. It is manufactured by extruding noodles.
• the pressure applied to the noodle dough is approximately 0 kgf / cm 2 for rolled noodles and about 20 kgf / cm 2 for extruded noodles.
• An object of the present invention is to provide raw pasta that can be frozen and stored for a long period of time and has a good appearance and texture, such as boiled raw pasta after thawing.
• the present inventor has intensively studied the cause of the reduced texture of raw pasta after thawing. As a result, it was found that conventional raw pasta has a large surface roughness. Due to the roughness of the surface, it was estimated that the quality of conventional raw pasta deteriorated when subjected to freezing and thawing procedures. As a result of further research based on the above findings, the present inventors have found that frozen pasta obtained by freezing raw pasta having a specific surface roughness as it is or after cooking it has high freezing resistance. It has been found that it can be frozen and stored for a long time, and if it is thawed and cooked if necessary, it will have a good appearance and texture like fresh pasta cooked immediately after noodle making. Completed the invention.
• the present invention provides raw pasta having an average surface roughness of Ra of 1.0 to 10.0 ⁇ m and / or an average of Ry of 10 to 50 ⁇ m. Moreover, this invention provides the manufacturing method of frozen raw pasta including the process of freezing the said raw pasta. Moreover, this invention provides the manufacturing method of the frozen pasta including the process which freezes the said raw pasta after heat cooking.
• the fresh pasta of the present invention has high freezing resistance even if it is frozen as it is or after being cooked, and there is very little deterioration in quality during frozen storage.
• the raw pasta of the present invention can be used as it is or after being cooked and frozen and then thawed and cooked as necessary. A feeling can be presented. Furthermore, even if the raw pasta of this invention is frozen and preserve
• the present invention provides raw pasta having a predetermined surface roughness.
• the surface roughness of the raw pasta of the present invention is 1.0 to 10.0 ⁇ m, preferably 2.0 to 7.5 ⁇ m as an average value of the surface roughness reference Ra in an uncooked state.
• the average value of Ra is 2.0 to 7.5 ⁇ m, preferably 3.5 to 4.5 ⁇ m as an average value.
• the surface roughness of the raw pasta of the present invention is 10 to 50 ⁇ m, preferably 13 to 40 ⁇ m as an average value of the surface roughness reference Ry in an uncooked state.
• the average value of Ry is 10 to 50 ⁇ m, preferably 20 to 30 ⁇ m.
• the surface roughness of the raw pasta of the present invention may be an average of Ra of 1.0 to 10.0 ⁇ m or an average of Ry of 10 to 50 ⁇ m in an uncooked state, preferably Ra And Ry is in the above range. More preferably, Ra has an average of 1.0 to 10.0 ⁇ m and Ry has an average of 13 to 40 ⁇ m, or Ra has an average of 2.0 to 7.5 ⁇ m and Ry has an average of 10 to 50 ⁇ m. More preferably, Ra has an average of 2.0 to 7.5 ⁇ m and Ry has an average of 13 to 40 ⁇ m.
• the surface roughness of the raw pasta of the present invention may be such that, after cooking, Ra has an average of 2.0 to 7.5 ⁇ m or Ry has an average of 10 to 50 ⁇ m, preferably Ra and Ry is in the above range. More preferably, Ra has an average of 2.0 to 7.5 ⁇ m and Ry has an average of 20 to 30 ⁇ m, or Ra has an average of 3.5 to 4.5 ⁇ m and Ry has an average of 10 to 50 ⁇ m. More preferably, Ra has an average of 3.5 to 4.5 ⁇ m and Ry has an average of 20 to 30 ⁇ m.
• the above-mentioned surface roughness reference Ra is an arithmetic average roughness (JIS B 0601-1994), and is a parameter related to the height direction of the surface unevenness.
• Ra can be measured by measuring the noodle surface using a device such as a laser microscope.
• the above-mentioned surface roughness reference Ry means the maximum height (JIS B 0601-1994).
• Ry precisely measures the irregularities on the surface of the noodle strings, takes the reference length (l) in the direction of the average line set in the long axis direction of the noodle strings, and for this part, the highest peak height from the average line Yp, the sum of Yp and Yv, where Yv is the lowest valley depth.
• Ry can be measured by measuring the noodle surface using a device such as a laser microscope.
• the surface roughness Ra and Ry of raw pasta in an uncooked state or after cooking is measured according to the method described above for freeze-dried pasta after cooking or cooking. It refers to the value of the surface roughness Ra and Ry.
• the average or average value of Ra and Ry refers to an average value of values obtained by measurement at five or more different sites, preferably 10 or more different sites on the same pasta surface.
• the method for producing the raw pasta of the present invention having the above surface roughness is not particularly limited, for example, a method of cutting a noodle strip from a noodle strip having a low water content using a sharp cutting blade, and applying high pressure to the noodle strip.
• the noodle strings can be produced with the above-mentioned surface roughness by adopting a method of cutting the noodle strings using a sharp cutting blade after being consolidated and extruding the noodle strings under a very high pressure.
• the raw pasta of the present invention having the above surface roughness can be obtained efficiently by applying a very high pressure to the dough as raw pasta and making the raw pasta noodles. Is useful.
• fresh pasta of the present invention the dough, 30kgf / cm 2 ⁇ 200kgf / cm 2, preferably by noodles made extruded at a pressure of 80kgf / cm 2 ⁇ 160kgf / cm 2, it can be produced.
• the extrusion pressure applied in the method for producing raw pasta of the present invention is equal to or higher than the extrusion pressure (about 70 to 160 kgf / cm 2 ) normally used in the production of dry pasta. Yes, the extrusion pressure of raw pasta is extremely high.
• the resulting raw pasta has a rough appearance and texture even when cooked. Furthermore, the pasta changes in quality during frozen storage, and the appearance and texture after thawing. Decreases. On the other hand, when the extrusion pressure exceeds 200 kgf / cm 2 , the elasticity of the obtained raw pasta is lost, and even when cooked, the texture becomes very hard and the paste of the sauce is deteriorated.
• the raw pasta dough used in the method for producing raw pasta according to the present invention is a normal noodle dough obtained by kneading 100% of flour or adding kneading water to a flour raw material mainly composed of flour. I just need it.
• the wheat flour used for the flour material is not particularly limited as long as it can be used for pasta, and examples thereof include strong flour, semi-strong flour, medium strength flour, thin flour, durum wheat flour, and semolina flour such as durum semolina. These flours may be used alone or in admixture of two or more.
• the above-mentioned flour raw material may be blended with other raw materials usually used in the production of raw pasta, such as starch, sugar, gluten, egg, salt, fats and oils, emulsifier, thickener and the like it can.
• the blending amount of these other raw materials may be 0 to 30 parts by mass with respect to 100 parts by mass of the flour.
• any water used for normal noodle making such as water, saline, brine, etc. can be used.
• the amount of kneading water added is preferably 20 to 40 parts by weight, more preferably 23 to 35 parts by weight with respect to 100 parts by weight of the powder raw material, considering that the obtained dough is subjected to the above high extrusion pressure. 25 to 32 parts by mass is more preferable.
• the amount of kneading water added is less than 20 parts by mass, the extruded noodle strings are liable to collapse, and when it exceeds 40 parts by mass, the dough is weak and easily damaged, and the obtained raw pasta is desired. Appearance and texture are not given.
• the raw pasta of the present invention can be obtained by noodle-making the dough under the high pressure described above.
• the raw pasta of the present invention can be produced by extruding the dough under the above-described pressure using an extrusion noodle machine or the like used for producing noodles such as buckwheat or dry pasta.
• the degree of vacuum can be -200 mmHg to vacuum, preferably -600 mmHg to vacuum.
• the shape of the raw pasta of the present invention is not particularly limited.
• a noodle dough to make a noodle band it may be formed into a desired shape such as noodle strings by rolling, cutting, etc. by a conventional method, or a pasta having a desired shape is extruded from a die having an appropriately shaped hole. It may be molded.
• the noodle band may be a single-layer noodle band obtained from one dough, or a multi-layer noodle band in which the same or different doughs are layered. Multi-layered noodle strips are made under the high pressure as long as the noodle strips are stacked so that the dough made under the high pressure is positioned on the surface of the raw pasta finally obtained.
• a noodle band other than the noodle band may be included.
• the noodle band made of noodles without applying high pressure by roll rolling or the like may be sandwiched between the two noodle bands made of noodles under the high pressure described above.
• the raw pasta of the present invention produced by the above-described procedure can be cooked or eaten as it is without passing through a process such as drying.
• the raw pasta of the present invention may be frozen after being cooked by a normal method such as steaming, microwave heating, or the like, without being subjected to a drying process or the like, or boiled as necessary.
• this invention also provides the manufacturing method of frozen raw pasta including the process of freezing the raw pasta of this invention.
• this invention provides the manufacturing method of the frozen pasta including the process which freezes the raw pasta of this invention after heat cooking.
• a normal boiled method for noodles may be adopted, and generally the pasta is boiled in boiling water for 2 to 8 minutes. do it. Heat-cooked noodles are subjected to freezing after being drained and cooled as necessary.
• a freezing process usually performed on noodles can be employed.
• the above-mentioned raw pasta or cooked pasta is divided into a predetermined amount, for example, 150 to 300 g per person, placed on a tray, and then subjected to a freezing treatment.
• a freezing treatment either quick freezing or slow freezing can be adopted, but quick freezing is preferable. Once frozen by quick freezing, it can be stored under normal frozen storage conditions.
• the cooked pasta may be frozen together with the sauce.
• the sauce any of the usual pasta sauces may be used, for example, tomato sauces such as meat sauce, Napolitan sauce, and Arabica sauce, white sauces such as carbonara sauce, oil sauces such as peperoncino sauce, brown sauce Examples include, but are not limited to, sources.
• the above-mentioned sauces can be in any form such as liquid, semi-solid, gel, solid, flake, granule, powder, block before freezing.
• the sauces may be liquid or lyophilized solid sources.
• the said sauces may contain ingredients, such as vegetables, mushrooms, meat, seafood, eggs, and spices, as appropriate.
• Reference Example 1 Method for Measuring Surface Roughness
• the surface roughness of raw pasta was measured as follows. (Pretreatment: Freeze drying) Raw pasta samples were placed in a plastic tray, and the tray was frozen in a quick freezer ( ⁇ 40 ° C. or lower) for 30 minutes. The sample was placed on the shelf temperature of the vacuum freezing apparatus ⁇ 40 ° C. (trap ⁇ 80 ° C.), and the vacuum pump was operated to reduce the pressure. When the degree of vacuum became 10 Pa or less, the cooling of the shelf temperature was canceled and the temperature was raised to 20 ° C. After drying in this state and sufficiently drying, the vacuum was stopped to return to atmospheric pressure, and the sample was collected and stored in a plastic bag with a chuck.
• Pretreatment Freeze drying
• the dough was made into noodles (pressure condition 0 kgf / cm 2 ) in a roll mill or a pasta making machine under reduced pressure of ⁇ 600 mmHg, 20, 30, 60, 80, 130, 200 and 210 kgf / cm, respectively. Extrusion noodles were performed under the pressure condition 2 to obtain 8 types of raw spaghetti (thickness 1.8 mm).
• Noodle dough was obtained by kneading 100 parts by weight of durum wheat semolina and 30 parts by weight of water.
• the noodle band (width 200 mm, thickness 8 mm) was extruded from this dough with an extruder at a degree of vacuum ( ⁇ 0.095 MPa (gauge pressure)).
• 100 parts by weight of durum wheat semolina powder and 26 parts by weight of water were kneaded to obtain a noodle dough.
• This noodle dough was noodle-made (pressure condition 0 kgf / cm 2 ) with a roll mill to produce a noodle strip (width 200 mm, thickness 20 mm).
• the rolled noodle strip was extruded and sandwiched between two rolled noodle strips (thickness: 36 mm) to produce a three-layer noodle strip.
• the three-layer noodle strip was strongly rolled several times with a noodle roll at a rolling ratio of 25 to 35% to a thickness of 1.8 mm, and further cut into noodle strings with a cutting blade (thickness 1.8 mm).
• Test example 1 A portion of the raw spaghetti of Production Examples 1 to 9 was taken, and the surface roughness was measured by the method described in Reference Example 1 above. The average values of Ra and Ry are shown in Table 2. The remaining raw spaghetti of Production Examples 1 to 9 was boiled with boiling water for 5 minutes, and spaghetti was produced with boil. Spaghetti was divided into 180 g trays (160 mm ⁇ 120 mm; made of polypropylene) with the boil, and 100 g of commercially available canned meat sauce (made by Nisshin Foods) was placed on the upper half of the noodle mass. These were snap frozen at ⁇ 35 ° C. to produce frozen cooked spaghetti (without sauce and with sauce, respectively).
• the frozen cooked spaghetti was removed from the tray, packaged in a polypropylene bag, and stored at -18 ° C.
• the frozen spaghetti was taken out of the bag and thawed by heating in a microwave oven (600 W).
• the heating time was 3 minutes for those without sauce and 4 minutes 30 seconds for those with sauce.
• the appearance and texture of the spaghetti after thawing were evaluated.
• Those with sauce were lightly stirred after heating to evaluate the appearance and texture of spaghetti and sauce. Evaluation was carried out according to the evaluation criteria shown in Table 1 by a panel of 10 people, and the average score was obtained. The results are shown in Table 2.
• Comparative Example 1 commercially available frozen raw pasta was purchased, a part of the noodles was collected in a frozen state, and the surface roughness was measured by the method described in Reference Example 1 above.
• the average values of Ra and Ry are shown in Table 2.
• the remaining frozen noodles were thawed by heating in a microwave oven (600 W) according to the method described in the product description, and the appearance and texture of the noodles after thawing were evaluated. Evaluation was carried out according to the evaluation criteria shown in Table 1 by a panel of 10 people, and the average score was obtained. The results are shown in Table 2.
• Test example 2 Fresh spaghetti produced in the same manner as in Production Examples 1, 3, 6, and 8 was boiled in hot water for 5 minutes and water-cooled to produce spaghetti in a boil. A part of spaghetti was taken with each scissors, and the surface roughness was measured by the method described in Reference Example 1 above. The average values of Ra and Ry are shown in Table 3. The remainder of the spaghetti in the above-mentioned rice cake was divided into 180 g trays (160 mm ⁇ 120 mm; made of polypropylene). These were snap frozen at ⁇ 35 ° C. to produce frozen cooked spaghetti (without sauce and with sauce, respectively). The frozen cooked spaghetti was removed from the tray, packaged in a polypropylene bag, and stored at -18 ° C.

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• Life Sciences & Earth Sciences (AREA)
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• Wood Science & Technology (AREA)
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• 2013
  • 2013-06-17 KR KR1020147031690A patent/KR20150029614A/ko not_active Withdrawn
  • 2013-06-17 JP JP2013557315A patent/JP5596873B2/ja active Active
  • 2013-06-17 CA CA2872486A patent/CA2872486A1/en not_active Abandoned
  • 2013-06-17 CN CN201380031987.7A patent/CN104394712A/zh active Pending
  • 2013-06-17 WO PCT/JP2013/066603 patent/WO2013191136A1/ja not_active Ceased
  • 2013-06-17 IN IN9008DEN2014 patent/IN2014DN09008A/en unknown
  • 2013-06-17 US US14/397,729 patent/US20150086696A1/en not_active Abandoned
  • 2013-06-17 EP EP13806620.4A patent/EP2862452A4/en not_active Withdrawn
  • 2013-06-17 BR BR112014030384A patent/BR112014030384A2/pt not_active IP Right Cessation
  • 2013-06-17 SG SG11201407377TA patent/SG11201407377TA/en unknown
  • 2013-06-17 RU RU2015101242A patent/RU2015101242A/ru not_active Application Discontinuation
  • 2013-06-17 HK HK15108263.6A patent/HK1207535A1/xx unknown
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