WO2020040271A1 - Method for producing pasta - Google Patents
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- WO2020040271A1 WO2020040271A1 PCT/JP2019/032933 JP2019032933W WO2020040271A1 WO 2020040271 A1 WO2020040271 A1 WO 2020040271A1 JP 2019032933 W JP2019032933 W JP 2019032933W WO 2020040271 A1 WO2020040271 A1 WO 2020040271A1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Definitions
- the present invention relates to a method for producing pasta.
- Pasta is generally made of hard durum wheat flour as a main raw material, and is characterized by a glossy appearance and a hard and elastic texture.
- Pasta which is not cooked, so-called raw pasta, contains about 20 to 30% of water and is hard to last. Therefore, in the past, when preserving pasta, it was common to dry it into dry pasta.
- freezing fresh pasta or cooked pasta enables long-term storage with relatively little deterioration in quality.
- the frozen pasta may partially thaw and refreeze, deteriorating its quality. In fact, when frozen pasta is thawed and eaten, it often loses its original taste due to loss of flavor and texture immediately after production.
- Wheat germ is the remainder of wheat grain, excluding bran and endosperm, and is rich in lipids, proteins, minerals, vitamins, etc., and has high nutritional value. Since wheat germ is generally separated in the milling process, it is not included in the commonly available flour except for special flour such as whole grain. Therefore, wheat germ is not contained in the raw material powder of ordinary noodles. On the other hand, it is disclosed that wheat germ is added to a raw material powder of noodles.
- Patent Document 1 discloses that a material obtained by mixing a wheat germ and a starchy raw material at a specific ratio and subjecting the starchy raw material to a pregelatinization treatment is used to impart a flour flavor to a food containing wheat flour as a main raw material. It is described.
- Patent Document 2 describes that a raw noodle containing wheat flour and raw germ powder at a specific ratio is used to produce Chinese noodles having excellent texture and color tone.
- Patent Document 3 describes that Chinese noodles are produced from raw material powder containing 0.1 to 5 parts by mass of roasted wheat germ.
- Patent Document 4 discloses a flour containing 5 to 99.8% by mass of durum wheat flour and 0.2 to 95% by mass of a fine powder raw material containing at least one selected from whole grain flour, hulls of cereal grains and germ. To produce noodles having excellent flavor.
- JP 2000-93072 A JP 2008-301711 A JP 2012-105553 A JP-A-2005-226527
- the present inventors have found that raw pasta obtained by extruding dough prepared from raw material flour containing a predetermined amount of durum flour and wheat germ at high pressure has good flavor and texture even after frozen storage. I found that. Furthermore, the present inventors have found that the addition of kansui to pasta dough further improves its flavor and texture. Kansui is an alkali salt often used in the production of Chinese noodles, but is not usually contained in the raw material of ordinary pasta whose main raw material is durum powder.
- the present invention provides the following.
- the method according to [1] further comprising heating the raw pasta obtained by the extrusion molding.
- the present invention provides a method for producing pasta.
- Examples of the pasta produced according to the present invention include long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna, and the type is not particularly limited.
- the raw powder of pasta produced according to the present invention contains durum powder.
- the durum flour used in the present invention may be a powder obtained by pulverizing endosperm of durum wheat seed.
- the durum powder is not particularly limited as long as it is generally used for pasta, and its type and particle size are not particularly limited.
- the content of the durum powder in the raw material powder may be 60% by mass or more, preferably 75 to 99% by mass, more preferably 85 to 95% by mass based on the total amount of the raw material powder. If the content of durum powder in the raw material powder is small, the obtained pasta may be unsatisfactory in terms of chewing response and elastic texture.
- the raw material flour may contain flour and / or starch other than durum flour.
- the wheat flour other than the durum flour include ordinary flour such as strong flour, semi-strong flour, medium flour and soft flour, and heat-treated flour thereof.
- the starch may be any starch usually used in pasta, for example, tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, and other starches, and acetylated, hydroxypropylated, and the like. Modified starch subjected to chemical treatment such as etherification, cross-linking, oxidation, ⁇ -formation or physical treatment may be used.
- the flour and starch other than the durum flour mentioned above can be used alone or in combination of two or more.
- tapioca starch its modified starch, or a combination thereof is used.
- starch By using starch as a raw material powder, the texture of pasta after frozen storage can be improved.
- their content in the raw material flour may be 39.95% by mass or less in total of the raw material flour, and preferably 24.95% by mass. Or less, more preferably 14.95% by mass or less, and even more preferably 2 to 10% by mass.
- the durum flour and the flour other than the durum flour contained in the raw material flour are wheat flour from which the germ obtained in the ordinary milling process has been removed.
- the content of whole grain flour (including durum flour and wheat flour other than durum flour) in the raw material powder is preferably 5% by mass or less, more preferably 1% by mass or less, and more preferably the raw material flour contains whole grain flour. do not do.
- the raw material powder used in the present invention further contains wheat germ.
- the wheat germ may be a normal wheat germ or a durum wheat germ.
- Examples of the wheat germ used in the present invention include germs (so-called raw germs) fractionated in a usual wheat milling process, heat-treated germs (for example, roasted germs). These wheat germs can be prepared by fractionating germs from wheat grains according to a normal wheat milling process, and pulverizing, rectifying or heat-treating as necessary.
- commercially available wheat germ raw germ, heat-treated germ, etc.
- the raw germ is preferably used immediately after preparation, since it may be oxidatively deteriorated and give off-flavor.
- the content of wheat germ in the raw material flour may be 0.05 to 5% by mass, preferably 0.1 to 3% by mass, more preferably 0.3 to 1% by mass based on the total amount of the raw material flour. It is. If the content of wheat germ in the raw material powder is less than 0.05% by mass, the flavor of wheat in the obtained pasta is not sufficiently improved, while if the content exceeds 5% by mass. However, the obtained pasta may be unsatisfactory in terms of chewing response and elastic texture.
- the raw material powder further contains kansui.
- the flavor and texture of the obtained pasta are further improved.
- the Kansai include carbonates, pyrophosphates, phosphates and the like, and any type used in the production of ordinary noodles may be used.
- the form of the used rinse is not particularly limited.
- a powder or granule may be added to the raw material powder (sometimes referred to as a brine), or may be added to the raw material powder in a liquid (sometimes called a brine).
- the content of the cans in the raw material powder is preferably 0.05 to 2% by mass, more preferably 0.05 to 1.3% by mass, and further preferably 0.08% by mass in terms of dry mass, based on the total amount of the raw material powder. %, More preferably 0.05 to 1% by mass, and even more preferably 0.08 to 1% by mass. If the content is more than 2% by mass, the texture of the pasta may become hard or an off-flavor may occur.
- the kansui may be added to the kneading water used for preparing the pasta dough described below.
- the amount of the Kansai to be added to the kneading water is appropriately adjusted based on the amount of the flour component in the dough and the content of the Kansai in the raw material powder described above.
- the raw material powder may contain other raw materials that can be usually used for producing pasta.
- Such other raw materials include, for example, sugars, eggs (egg fluid, egg powder, egg yolk powder, egg white powder), salt, oils and fats, emulsifiers, pigments, thickeners, and the like.
- the content of the other raw material in the raw material powder is preferably less than 10% by mass based on the total amount of the raw material powder.
- ⁇ ⁇ Pasta dough can be prepared by kneading the above raw material powder with kneading water.
- kneading water water or salt water or the like usually used for the production of noodle dough can be used.
- kneading water (brine water) containing the above-described water rinse may be used.
- the addition amount of the kneading water to the raw material powder is preferably 15 to 35 parts by mass, more preferably 20 to 35 parts by mass, still more preferably 25 to 35 parts by mass, based on 100 parts by mass of the raw material powder. Preferably it is 26 to 33 parts by mass.
- pasta is produced by extruding the above-mentioned dough at high pressure. That is, in the method of the present invention, the dough is preferably treated with 80 kgf / cm 2 to 200 kgf / cm 2 , more preferably 100 kgf / cm 2 to 160 kgf / cm 2 , and still more preferably 100 kgf / cm 2 to 140 kgf / cm 2.
- the paste is extruded at a pressure of preferably 120 kgf / cm 2 to 160 kgf / cm 2 , more preferably 120 kgf / cm 2 to 140 kgf / cm 2 to produce pastas.
- the degree of reduced pressure in the space where the dough exists is preferably -200 mmHg to -760 mmHg, more preferably -600 mmHg to -760 mmHg.
- an extrusion noodle-making machine or the like used in the production of dry pasta can be used.
- the dough containing the above-mentioned raw material powder may be extruded to produce raw pasta, and the number of kneading and extruding steps of the dough is not particularly limited.
- the shape of the pasta produced by the method of the present invention is not particularly limited. By attaching a die having an appropriately shaped hole to the extrusion opening of the dough at the time of extrusion molding, pasta having a desired shape can be produced.
- the pasta obtained by the above extrusion molding may be provided as raw pasta as it is, or may be provided after being appropriately processed.
- the raw pasta may be dried to prepare dried or semi-dried pasta, or may be subjected to a treatment such as surface gelatinization.
- the raw pasta is frozen as it is without undergoing treatment such as drying and surface pregelatinization, or frozen after heating and cooking.
- the pasta provided by the present invention is cooked pasta cooked.
- the pasta to be subjected to the heating cooking may be dried or semi-dried pasta, or pasta subjected to a treatment such as surface pregelatinization, but fresh pasta is preferred.
- the cooking of pasta can be carried out by a normal cooking method of pasta, such as a method of boiling with boiling water, a method of steaming with steam, and a method of heating with water in a microwave oven.
- cooked pasta can be obtained by boiling raw pasta for 2 to 8 minutes in boiling water, cooking it with hot water, cooling with water, and cooling with air as needed.
- the pastas provided by the present invention are frozen pastas.
- the frozen pasta may be obtained by freezing raw pasta, but is preferably frozen and cooked pasta obtained by freezing the above-mentioned cooked pasta.
- the frozen pasta can be manufactured according to a usual procedure.
- frozen cooked pasta is manufactured by dividing the above-mentioned cooked pasta in a predetermined amount (for example, about 150 to 300 g for one person) and freezing it.
- the freezing treatment either rapid freezing or slow freezing can be employed, but rapid freezing is preferred.
- the obtained frozen pasta may be stored under normal frozen storage conditions.
- the frozen pasta may be frozen together with the sauce.
- the above-mentioned cooked pasta may be divided into trays and then covered with a sauce and frozen.
- the cooked pasta may be entangled with the sauce and then placed on a tray and frozen.
- any sauce can be used as long as it can be used for pasta, such as soba soup, sauce for yakisoba, bean sauce, curry sauce, cream sauce, oil sauce, salt sauce, soy sauce sauce, and miso sauce.
- Meat sauce, Neapolitan sauce, tomato sauce, carbonara sauce, brown sauce, white sauce, and the like but are not limited thereto.
- the pasta produced by the method of the present invention has a favorable flavor of wheat, even if stored for a long time in a frozen state, and has a favorable chewing response and elasticity, because the quality deterioration due to temperature change during frozen storage is suppressed.
- the texture can be maintained. Therefore, the pasta produced by the method of the present invention has the same good flavor and texture even immediately after cooking after freezing.
- Test Example 1 A raw material powder was prepared by mixing durum wheat semolina (Leone G: manufactured by Nisshin Flour Milling Co., Ltd.), wheat germ (Higie: manufactured by Nisshin Flour Milling Co., Ltd.) and tapioca starch in the composition shown in Table 1. 100 parts by mass of the raw material powder and 26 parts by mass of water were kneaded with a mixer to prepare a dough. The dough was extruded at a pressure of 120 kgf / cm 2 under a reduced pressure of ⁇ 600 mmHg using a pasta maker equipped with a die having a 1.8 mm circular hole, and the raw spaghetti (thickness 1. 8 mm).
- the obtained raw spaghetti was boiled in boiling water for 5 minutes, cooled with water, and boiled to produce spaghetti.
- the boiled spaghetti was separated by 180 g into trays (160 mm ⁇ 120 mm; made of polypropylene) and rapidly frozen at ⁇ 35 ° C. to produce frozen and cooked spaghetti (Production Examples 1 to 6 and Comparative Examples 1 and 2).
- frozen and cooked spaghetti was produced from raw material powder containing only durum semolina by the same procedure.
- the obtained 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 was thawed by heating in a microwave (600 W) for 3 minutes.
- the flavor and texture of the spaghetti after thawing were evaluated by 10 trained panelists according to the following criteria.
- the score of the frozen cooked spaghetti of the reference example was set to 3 points. Table 1 shows the average scores of the evaluations of 10 panelists.
- Test Example 2 Freeze-cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1, except that the composition of the raw material powder was changed as shown in Table 2. Table 2 shows the results. Table 2 shows the results of Production Example 4 again.
- Test Example 3 Except that the composition of the raw material powder was changed as shown in Table 3, frozen and cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1. Table 3 shows the results. Table 3 shows the results of Production Example 4 again.
- Test Example 4 Freeze-cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1 except that the pressure during extrusion was changed as shown in Table 4. Table 4 shows the results.
- Test Example 5 Freeze-cooked spaghetti was produced in the same procedure as in Test Example 1 except that the composition of the raw material powder was changed as shown in Table 5 (Production Example 31, Comparative Examples 3 and 4). Separately, 100 parts by mass of the raw material powder and 30 parts by mass of water were kneaded with a mixer to prepare dough, which was rolled three times using a rolling machine to form a 1.8 mm thick noodle belt. The noodle belt was cut out to a width of 1.8 mm using a cutting blade (round blade) to obtain fresh spaghetti (1.8 mm in thickness). Frozen-cooked spaghetti was produced from the raw spaghetti in the same manner as in Test Example 1 (Comparative Examples 5 to 7). The obtained frozen cooked spaghetti was evaluated in the same procedure as in Test Example 1. Table 5 shows the results. Table 5 shows the results of Production Examples 4 and 18 again.
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Abstract
Provided is pasta that has an excellent flavor and texture even after frozen storage. A method for producing pasta, the method comprising extrusion forming, at a pressure of 80 kgf/cm2 to 200 kgf/cm2, a dough containing a starting flour that contains at least 60 mass% of durum flour and 0.05 to 5 mass% wheat germ.
Description
本発明は、パスタ類の製造方法に関する。
The present invention relates to a method for producing pasta.
パスタ類は、一般的には、硬質のデュラム小麦の粉を主原料とし、艶のある外観と硬く弾力のある食感を特徴とする。パスタ類は、調理されていない所謂生パスタの状態では、水分を２０～３０％程度含んでいるため日持ちしにくい。そのため、従前ではパスタ類を保存する場合には、乾燥して乾パスタとするのが一般的であった。一方、近年の冷凍技術の発達により、生パスタ又は調理済みパスタを冷凍することで、比較的品質低下の少ないまま長期保存することが可能になっている。しかしながら、冷凍での流通や保存の間に温度の上昇低下が起こると、冷凍パスタ類に部分的に解凍と再凍結が起こり、その品質を低下させることがある。実際、冷凍パスタ類は、解凍して喫食すると、製造直後の風味や食感を失って本来の美味しさに欠けていることが多い。
Pasta is generally made of hard durum wheat flour as a main raw material, and is characterized by a glossy appearance and a hard and elastic texture. Pasta, which is not cooked, so-called raw pasta, contains about 20 to 30% of water and is hard to last. Therefore, in the past, when preserving pasta, it was common to dry it into dry pasta. On the other hand, with the recent development of freezing technology, freezing fresh pasta or cooked pasta enables long-term storage with relatively little deterioration in quality. However, if the temperature rises and falls during distribution and storage in freezing, the frozen pasta may partially thaw and refreeze, deteriorating its quality. In fact, when frozen pasta is thawed and eaten, it often loses its original taste due to loss of flavor and texture immediately after production.
小麦胚芽は、小麦粒からふすまと胚乳を除いた残りの部分で、脂質、蛋白質、ミネラル、ビタミンなどを多く含み、栄養価が高い。小麦胚芽は、一般的には製粉工程で分離されるため、全粒粉のような特殊な小麦粉を除き、通常流通する小麦粉には含まれていない。そのため、小麦胚芽は、通常の麺類の原料粉には含まれていない。一方で、麺類の原料粉に小麦胚芽を添加することが開示されている。特許文献１には、小麦胚芽と澱粉質原料を特定比で混合し、該澱粉質原料をα化処理して得られた材料を、小麦粉を主原料とする食品に小麦粉風味を与えるために用いることが記載されている。特許文献２には、小麦粉と生胚芽粉末を特定比で含む原料粉を用いて食感と色調に優れる中華麺を製造することが記載されている。特許文献３には、焙煎小麦胚芽０．１～５質量部を含む原料粉から中華麺を製造することが記載されている。特許文献４には、デュラム小麦粉５～９９．８質量％と、穀類全粒粉、穀類粒の外皮部及び胚芽から選択される１種以上を含む微粉原料０．２～９５質量％とを含有する穀粉を用いて風味に優れた麺類を製造することが記載されている。
Wheat germ is the remainder of wheat grain, excluding bran and endosperm, and is rich in lipids, proteins, minerals, vitamins, etc., and has high nutritional value. Since wheat germ is generally separated in the milling process, it is not included in the commonly available flour except for special flour such as whole grain. Therefore, wheat germ is not contained in the raw material powder of ordinary noodles. On the other hand, it is disclosed that wheat germ is added to a raw material powder of noodles. Patent Document 1 discloses that a material obtained by mixing a wheat germ and a starchy raw material at a specific ratio and subjecting the starchy raw material to a pregelatinization treatment is used to impart a flour flavor to a food containing wheat flour as a main raw material. It is described. Patent Document 2 describes that a raw noodle containing wheat flour and raw germ powder at a specific ratio is used to produce Chinese noodles having excellent texture and color tone. Patent Document 3 describes that Chinese noodles are produced from raw material powder containing 0.1 to 5 parts by mass of roasted wheat germ. Patent Document 4 discloses a flour containing 5 to 99.8% by mass of durum wheat flour and 0.2 to 95% by mass of a fine powder raw material containing at least one selected from whole grain flour, hulls of cereal grains and germ. To produce noodles having excellent flavor.
冷凍保存後にも良好な風味と噛み応えと弾力のある食感とを有するパスタ類が求められている。
パ ス There is a need for pastas having good flavor, chewing response and elastic texture even after frozen storage.
本発明者らは、デュラム粉と小麦胚芽を所定量で含む原料粉から調製した生地を高圧で押出し成形して得られた生パスタ類が、冷凍保存の後にも良好な風味と食感を有することを見出した。さらに本発明者らは、パスタ類の生地にかんすいを添加することで、その風味と食感がさらに向上することを見出した。かんすいは、中華麺の製造によく使用されるアルカリ塩であるが、デュラム粉を主原料とする普通のパスタ類の原料には通常含まれていない。
The present inventors have found that raw pasta obtained by extruding dough prepared from raw material flour containing a predetermined amount of durum flour and wheat germ at high pressure has good flavor and texture even after frozen storage. I found that. Furthermore, the present inventors have found that the addition of kansui to pasta dough further improves its flavor and texture. Kansui is an alkali salt often used in the production of Chinese noodles, but is not usually contained in the raw material of ordinary pasta whose main raw material is durum powder.
本発明は、以下を提供する。
〔１〕デュラム粉６０質量％以上と小麦胚芽０．０５～５質量％とを含有する原料粉を含む生地を、８０ｋｇｆ／ｃｍ2～２００ｋｇｆ／ｃｍ2の圧力で押出し成形することを含む、パスタ類の製造方法。
〔２〕前記押出し成形で得られた生パスタ類を加熱調理することをさらに含む、〔１〕記載の方法。
〔３〕前記加熱調理で得られた調理済みパスタ類を冷凍することをさらに含む、〔２〕記載の方法。
〔４〕前記原料粉がかんすいを０．０５～２質量％含む、〔１〕～〔３〕のいずれか１項記載の方法。 The present invention provides the following.
The dough containing the raw material powder containing (1) and durum flour 60% by weight or more and wheat germ 0.05-5 wt%, comprising extruding at a pressure of 80kgf / cm 2 ~ 200kgf / cm 2, pasta Manufacturing methods.
[2] The method according to [1], further comprising heating the raw pasta obtained by the extrusion molding.
[3] The method according to [2], further comprising freezing the cooked pasta obtained by the heating cooking.
[4] The method according to any one of [1] to [3], wherein the raw material powder contains 0.05 to 2% by mass of a diluent.
〔１〕デュラム粉６０質量％以上と小麦胚芽０．０５～５質量％とを含有する原料粉を含む生地を、８０ｋｇｆ／ｃｍ2～２００ｋｇｆ／ｃｍ2の圧力で押出し成形することを含む、パスタ類の製造方法。
〔２〕前記押出し成形で得られた生パスタ類を加熱調理することをさらに含む、〔１〕記載の方法。
〔３〕前記加熱調理で得られた調理済みパスタ類を冷凍することをさらに含む、〔２〕記載の方法。
〔４〕前記原料粉がかんすいを０．０５～２質量％含む、〔１〕～〔３〕のいずれか１項記載の方法。 The present invention provides the following.
The dough containing the raw material powder containing (1) and durum flour 60% by weight or more and wheat germ 0.05-5 wt%, comprising extruding at a pressure of 80kgf / cm 2 ~ 200kgf / cm 2, pasta Manufacturing methods.
[2] The method according to [1], further comprising heating the raw pasta obtained by the extrusion molding.
[3] The method according to [2], further comprising freezing the cooked pasta obtained by the heating cooking.
[4] The method according to any one of [1] to [3], wherein the raw material powder contains 0.05 to 2% by mass of a diluent.
本発明によれば、冷凍保存後にも良好な風味と食感を有するパスタ類を提供することができる。
According to the present invention, it is possible to provide pasta having good flavor and texture even after frozen storage.
本発明は、パスタ類の製造方法を提供する。本発明により製造されるパスタ類としては、例えばスパゲティ等のロングパスタ、マカロニ等のショートパスタ、ラザニア等の平打ちパスタなどが挙げられ、その種類は特に限定されない。
The present invention provides a method for producing pasta. Examples of the pasta produced according to the present invention include long pasta such as spaghetti, short pasta such as macaroni, and flat pasta such as lasagna, and the type is not particularly limited.
本発明により製造されるパスタ類の原料粉は、デュラム粉を含有する。本発明で用いられるデュラム粉は、デュラム小麦の種子の胚乳を粉砕した粉であればよい。該デュラム粉は、一般的にパスタ用として用いられるものであればよく、その種類や粒径等は特に限定されない。該原料粉における該デュラム粉の含有量は、該原料粉全量中、６０質量％以上であればよく、好ましくは７５～９９質量％、より好ましくは８５～９５質量％である。原料粉におけるデュラム粉の含有量が少ないと、得られたパスタ類が噛み応えと弾力ある食感の点で物足りなくなることがある。
(4) The raw powder of pasta produced according to the present invention contains durum powder. The durum flour used in the present invention may be a powder obtained by pulverizing endosperm of durum wheat seed. The durum powder is not particularly limited as long as it is generally used for pasta, and its type and particle size are not particularly limited. The content of the durum powder in the raw material powder may be 60% by mass or more, preferably 75 to 99% by mass, more preferably 85 to 95% by mass based on the total amount of the raw material powder. If the content of durum powder in the raw material powder is small, the obtained pasta may be unsatisfactory in terms of chewing response and elastic texture.
当該原料粉は、デュラム粉以外の小麦粉及び／又は澱粉を含有していてもよい。該デュラム粉以外の小麦粉としては、強力粉、準強力粉、中力粉、薄力粉等の普通小麦粉、及びそれらの熱処理小麦粉が挙げられる。また該澱粉としては、通常パスタ類に用いられる澱粉であればよく、例えば、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ等の澱粉、ならびにそれらの澱粉に、アセチル化、ヒドロキシプロピル化、エーテル化、架橋、酸化、α化等の化工もしくは物理処理を施した加工澱粉が挙げられる。上記に挙げたデュラム粉以外の小麦粉及び澱粉は、いずれか１種、又は２種以上組み合わせて用いることができる。好ましくはタピオカ澱粉、その加工澱粉、又はそれらの組み合わせが用いられる。原料粉に澱粉を用いることによって、冷凍保存後のパスタ類の食感を向上させることができる。該デュラム粉以外の小麦粉及び／又は澱粉を用いる場合、該原料粉におけるそれらの含有量は、該原料粉全量中、合計で３９．９５質量％以下であればよく、好ましくは２４．９５質量％以下、より好ましくは１４．９５質量％以下、さらに好ましくは２～１０質量％である。該原料粉に含まれるデュラム粉、及びデュラム粉以外の小麦粉は、通常の製粉過程で得られた胚芽を除去された小麦粉であることが望ましい。該原料粉における全粒粉（デュラム粉、及びデュラム粉以外の小麦粉を含む）の含有量は、好ましくは５質量％以下、より好ましくは１質量%以下であり、より好ましくは該原料粉は全粒粉を含有しない。
The raw material flour may contain flour and / or starch other than durum flour. Examples of the wheat flour other than the durum flour include ordinary flour such as strong flour, semi-strong flour, medium flour and soft flour, and heat-treated flour thereof. The starch may be any starch usually used in pasta, for example, tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, and other starches, and acetylated, hydroxypropylated, and the like. Modified starch subjected to chemical treatment such as etherification, cross-linking, oxidation, α-formation or physical treatment may be used. The flour and starch other than the durum flour mentioned above can be used alone or in combination of two or more. Preferably, tapioca starch, its modified starch, or a combination thereof is used. By using starch as a raw material powder, the texture of pasta after frozen storage can be improved. When wheat flour and / or starch other than the durum flour is used, their content in the raw material flour may be 39.95% by mass or less in total of the raw material flour, and preferably 24.95% by mass. Or less, more preferably 14.95% by mass or less, and even more preferably 2 to 10% by mass. It is desirable that the durum flour and the flour other than the durum flour contained in the raw material flour are wheat flour from which the germ obtained in the ordinary milling process has been removed. The content of whole grain flour (including durum flour and wheat flour other than durum flour) in the raw material powder is preferably 5% by mass or less, more preferably 1% by mass or less, and more preferably the raw material flour contains whole grain flour. do not do.
本発明で用いられる原料粉はさらに、小麦胚芽を含有する。該小麦胚芽は、普通小麦の胚芽であっても、デュラム小麦の胚芽であってもよい。本発明で用いられる小麦胚芽としては、通常の小麦の製粉過程で分取した胚芽（所謂、生胚芽）、熱処理胚芽（例えば、焙焼胚芽）などが挙げられる。これらの小麦胚芽は、通常の小麦の製粉過程に従って小麦粒から胚芽を分取し、必要に応じて粉砕、整流又は熱処理することで調製することができる。あるいは、市販の小麦胚芽（生胚芽、熱処理胚芽等）を用いることができる。生胚芽は、酸化変質して異味異臭を生じることがあるため、調製後に直ちに用いることが好ましい。あるいは熱処理胚芽を用いることが好ましい。
原料 The raw material powder used in the present invention further contains wheat germ. The wheat germ may be a normal wheat germ or a durum wheat germ. Examples of the wheat germ used in the present invention include germs (so-called raw germs) fractionated in a usual wheat milling process, heat-treated germs (for example, roasted germs). These wheat germs can be prepared by fractionating germs from wheat grains according to a normal wheat milling process, and pulverizing, rectifying or heat-treating as necessary. Alternatively, commercially available wheat germ (raw germ, heat-treated germ, etc.) can be used. The raw germ is preferably used immediately after preparation, since it may be oxidatively deteriorated and give off-flavor. Alternatively, it is preferable to use a heat-treated embryo.
当該原料粉中における小麦胚芽の含有量は、該原料粉全量中、０．０５～５質量％であればよく、好ましくは０．１～３質量％、より好ましくは０．３～１質量％である。該原料粉中の小麦胚芽の含有量が０．０５質量％未満であると、得られたパスタ類において小麦の風味の点が充分に向上せず、他方、含有量が５質量％を超えると、得られたパスタ類が噛み応えと弾力ある食感の点で物足りなくなることがある。
The content of wheat germ in the raw material flour may be 0.05 to 5% by mass, preferably 0.1 to 3% by mass, more preferably 0.3 to 1% by mass based on the total amount of the raw material flour. It is. If the content of wheat germ in the raw material powder is less than 0.05% by mass, the flavor of wheat in the obtained pasta is not sufficiently improved, while if the content exceeds 5% by mass. However, the obtained pasta may be unsatisfactory in terms of chewing response and elastic texture.
好ましくは、当該原料粉は、さらにかんすいを含有する。かんすいを用いることで、得られたパスタ類の風味と食感がさらに向上する。該かんすいとしては、例えば、炭酸塩、ピロリン酸塩、リン酸塩などが挙げられるが、通常の麺類の製造に使用されるいずれの種類のものを用いてもよい。また、用いられるかんすいの形態は特に限定されない。例えば、粉末や顆粒のかんすい（かん粉と呼ばれることもある）を原料粉に添加してもよく、あるいは液体（かん水と呼ばれることもある）の形態で原料粉に添加してもよい。該原料粉における該かんすいの含有量は、該原料粉全量中、乾燥質量換算で好ましくは０．０５～２質量％、より好ましくは０．０５～１．３質量％、さらに好ましくは０．０８～１．３質量％、さらに好ましくは０．０５～１質量％、さらに好ましくは０．０８～１質量％である。含有量が２質量％を超えると、パスタ類の食感が硬くなったり、かんすいの異味が生じることがある。
Preferably, the raw material powder further contains kansui. By using the Kansai, the flavor and texture of the obtained pasta are further improved. Examples of the Kansai include carbonates, pyrophosphates, phosphates and the like, and any type used in the production of ordinary noodles may be used. Further, the form of the used rinse is not particularly limited. For example, a powder or granule may be added to the raw material powder (sometimes referred to as a brine), or may be added to the raw material powder in a liquid (sometimes called a brine). The content of the cans in the raw material powder is preferably 0.05 to 2% by mass, more preferably 0.05 to 1.3% by mass, and further preferably 0.08% by mass in terms of dry mass, based on the total amount of the raw material powder. %, More preferably 0.05 to 1% by mass, and even more preferably 0.08 to 1% by mass. If the content is more than 2% by mass, the texture of the pasta may become hard or an off-flavor may occur.
あるいは、原料粉にかんすいを添加する代わりに、後述するパスタ類の生地の調製に用いる練り水にかんすいを添加してもよい。この場合、練り水に添加するかんすいの量は、生地中の粉成分の量と上述した原料粉中のかんすいの含有量に基づいて適宜調整される。
Alternatively, instead of adding the kansui to the raw material powder, the kansui may be added to the kneading water used for preparing the pasta dough described below. In this case, the amount of the Kansai to be added to the kneading water is appropriately adjusted based on the amount of the flour component in the dough and the content of the Kansai in the raw material powder described above.
必要に応じて、当該原料粉は、パスタ類の製造に通常用いられ得る他の原料を含有していてもよい。当該他の原料としては、例えば、糖類、卵（卵液、卵粉、卵黄粉、卵白粉）、食塩、油脂、乳化剤、色素、増粘剤などが挙げられる。該原料粉中における該他の原料の含有量は、該原料粉全量中１０質量％未満が好ましい。
原料 If necessary, the raw material powder may contain other raw materials that can be usually used for producing pasta. Such other raw materials include, for example, sugars, eggs (egg fluid, egg powder, egg yolk powder, egg white powder), salt, oils and fats, emulsifiers, pigments, thickeners, and the like. The content of the other raw material in the raw material powder is preferably less than 10% by mass based on the total amount of the raw material powder.
上記の原料粉を練り水と混練することで、パスタ類の生地を調製することができる。練り水としては、水、食塩水など麺生地の製造に通常用いられるものを使用することができる。あるいは上述したかんすいを含む練り水（かん水）を用いてもよい。該原料粉への該練り水の添加量は、該原料粉１００質量部に対して、好ましくは１５～３５質量部、より好ましくは２０～３５質量部、さらに好ましくは２５～３５質量部、なお好ましくは２６～３３質量部である。練り水が少な過ぎると、押出し成形したパスタ類が崩れやすくなり、他方練り水が多過ぎると、生地が弱くダメージを受けやすくなって、得られたパスタ類に所望の食感が付与されないことがある。
パ ス Pasta dough can be prepared by kneading the above raw material powder with kneading water. As the kneading water, water or salt water or the like usually used for the production of noodle dough can be used. Alternatively, kneading water (brine water) containing the above-described water rinse may be used. The addition amount of the kneading water to the raw material powder is preferably 15 to 35 parts by mass, more preferably 20 to 35 parts by mass, still more preferably 25 to 35 parts by mass, based on 100 parts by mass of the raw material powder. Preferably it is 26 to 33 parts by mass. If the kneading water is too small, the extruded pasta tends to collapse, while if the kneading water is too large, the dough becomes weak and easily damaged, and the desired texture is not given to the obtained pasta. is there.
本発明の方法においては、上記の生地を高圧で押出し成形することによってパスタ類を製造する。すなわち、本発明の方法においては、該生地を、好ましくは８０ｋｇｆ／ｃｍ2～２００ｋｇｆ／ｃｍ2、より好ましくは１００ｋｇｆ／ｃｍ2～１６０ｋｇｆ／ｃｍ2、さらに好ましくは１００ｋｇｆ／ｃｍ2～１４０ｋｇｆ／ｃｍ2、さらに好ましくは１２０ｋｇｆ／ｃｍ2～１６０ｋｇｆ／ｃｍ2、さらに好ましくは１２０ｋｇｆ／ｃｍ2～１４０ｋｇｆ／ｃｍ2の圧力で押出し成形してパスタ類を製造する。該押出し成形の際、生地が存在する空間の減圧度は、好ましくは－２００ｍｍＨｇ～－７６０ｍｍＨｇ、より好ましくは－６００ｍｍＨｇ～－７６０ｍｍＨｇであり得る。該押出し成形には、乾パスタの製造に用いられる押出製麺機等を用いることができる。本発明のパスタ類の製造方法においては、上記の原料粉を含む生地を押出し成形して生パスタ類を製造すればよく、生地の混練工程や押出し成形工程の回数には特に制限はない。また本発明の方法で製造されるパスタ類の形状は特に限定されない。押出し成形の際に生地の押出し口に適当な形状の孔を有するダイスを取り付けることによって、所望の形状のパスタ類を製造することができる。
In the method of the present invention, pasta is produced by extruding the above-mentioned dough at high pressure. That is, in the method of the present invention, the dough is preferably treated with 80 kgf / cm 2 to 200 kgf / cm 2 , more preferably 100 kgf / cm 2 to 160 kgf / cm 2 , and still more preferably 100 kgf / cm 2 to 140 kgf / cm 2. The paste is extruded at a pressure of preferably 120 kgf / cm 2 to 160 kgf / cm 2 , more preferably 120 kgf / cm 2 to 140 kgf / cm 2 to produce pastas. At the time of the extrusion molding, the degree of reduced pressure in the space where the dough exists is preferably -200 mmHg to -760 mmHg, more preferably -600 mmHg to -760 mmHg. For the extrusion molding, an extrusion noodle-making machine or the like used in the production of dry pasta can be used. In the method for producing pasta of the present invention, the dough containing the above-mentioned raw material powder may be extruded to produce raw pasta, and the number of kneading and extruding steps of the dough is not particularly limited. The shape of the pasta produced by the method of the present invention is not particularly limited. By attaching a die having an appropriately shaped hole to the extrusion opening of the dough at the time of extrusion molding, pasta having a desired shape can be produced.
上記の押出し成形により得られたパスタ類は、そのまま生パスタ類として提供されてもよく、又は適宜加工されて提供されてもよい。例えば、該生パスタ類は、乾燥処理して乾燥パスタ類又は半乾燥パスタ類に調製されてもよく、又は表面α化等の処理を施されてもよい。好ましくは、該生パスタ類は、乾燥、表面α化等の処理を経ずにそのまま冷凍されるか、又は加熱調理後に冷凍される。
パ ス The pasta obtained by the above extrusion molding may be provided as raw pasta as it is, or may be provided after being appropriately processed. For example, the raw pasta may be dried to prepare dried or semi-dried pasta, or may be subjected to a treatment such as surface gelatinization. Preferably, the raw pasta is frozen as it is without undergoing treatment such as drying and surface pregelatinization, or frozen after heating and cooking.
好ましくは、本発明により提供されるパスタ類は、加熱調理された調理済みパスタ類である。該加熱調理に供されるパスタ類は、乾燥もしくは半乾燥パスタ類、又は表面α化等の処理を施されたパスタ類であってもよいが、生パスタ類が好ましい。パスタ類の加熱調理は、沸騰した水で茹で上げる方法、蒸気で蒸し煮する方法、電子レンジで水とともに加熱する方法など、通常のパスタ類の加熱調理方法にて行うことができる。例えば、生パスタ類を沸騰水中２～８分間茹で調理し、必要に応じて湯切りや、水冷、風冷することで、調理済みパスタを得ることができる。
Preferably, the pasta provided by the present invention is cooked pasta cooked. The pasta to be subjected to the heating cooking may be dried or semi-dried pasta, or pasta subjected to a treatment such as surface pregelatinization, but fresh pasta is preferred. The cooking of pasta can be carried out by a normal cooking method of pasta, such as a method of boiling with boiling water, a method of steaming with steam, and a method of heating with water in a microwave oven. For example, cooked pasta can be obtained by boiling raw pasta for 2 to 8 minutes in boiling water, cooking it with hot water, cooling with water, and cooling with air as needed.
また好ましくは、本発明により提供されるパスタ類は冷凍パスタ類である。該冷凍パスタ類は、生パスタ類を冷凍したものであってもよいが、好ましくは、上記の調理済みパスタ類を冷凍した冷凍調理済みパスタ類である。該冷凍パスタ類は、通常の手順に従って製造することができる。例えば、上記の調理済みパスタ類を所定の分量（例えば、一人分として１５０～３００ｇ程度）取り分け、凍結することで、冷凍調理済みパスタ類が製造される。凍結処理としては、急速冷凍及び緩慢冷凍のいずれも採用できるが、急速冷凍が好ましい。得られた冷凍パスタ類は、通常の冷凍保存条件で保存すればよい。
Also preferably, the pastas provided by the present invention are frozen pastas. The frozen pasta may be obtained by freezing raw pasta, but is preferably frozen and cooked pasta obtained by freezing the above-mentioned cooked pasta. The frozen pasta can be manufactured according to a usual procedure. For example, frozen cooked pasta is manufactured by dividing the above-mentioned cooked pasta in a predetermined amount (for example, about 150 to 300 g for one person) and freezing it. As the freezing treatment, either rapid freezing or slow freezing can be employed, but rapid freezing is preferred. The obtained frozen pasta may be stored under normal frozen storage conditions.
当該冷凍パスタ類はソースとともに凍結されてもよい。例えば、上記の調理済みパスタ類を、トレイに取り分けた後、ソースをかけて凍結させてもよく、又は、該調理済みパスタ類をソースと絡めた後、トレイに盛り付けて凍結させてもよい。該ソースとしては、パスタ類に使用できるソースであればいずれを用いてもよく、例えば、そばつゆ、焼きそば用ソース、あん、ウスターソース、カレーソース、クリームソース、オイルソース、塩だれ、醤油だれ、味噌だれ、ミートソース、ナポリタンソース、トマトソース、カルボナーラソース、ブラウンソース、ホワイトソースなどが挙げられるが、これらに限定されない。
The frozen pasta may be frozen together with the sauce. For example, the above-mentioned cooked pasta may be divided into trays and then covered with a sauce and frozen. Alternatively, the cooked pasta may be entangled with the sauce and then placed on a tray and frozen. As the sauce, any sauce can be used as long as it can be used for pasta, such as soba soup, sauce for yakisoba, bean sauce, curry sauce, cream sauce, oil sauce, salt sauce, soy sauce sauce, and miso sauce. , Meat sauce, Neapolitan sauce, tomato sauce, carbonara sauce, brown sauce, white sauce, and the like, but are not limited thereto.
本発明の方法で製造されるパスタ類は、冷凍保存中の温度変化に伴う品質低下が抑制されるため、冷凍で長期間保存しても、小麦の好ましい風味と、噛み応えと弾力のある好ましい食感とを維持することができる。したがって、本発明の方法で製造されるパスタ類は、冷凍保存後にも、加熱調理直後と同等の良好な風味及び食感を有する。
The pasta produced by the method of the present invention has a favorable flavor of wheat, even if stored for a long time in a frozen state, and has a favorable chewing response and elasticity, because the quality deterioration due to temperature change during frozen storage is suppressed. The texture can be maintained. Therefore, the pasta produced by the method of the present invention has the same good flavor and texture even immediately after cooking after freezing.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。
Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
（試験例１）
デュラム小麦セモリナ（レオーネＧ：日清製粉製）、小麦胚芽（ハイギー：日清製粉製）及びタピオカ澱粉を表１の配合で混合して原料粉を調製した。該原料粉１００質量部と水２６質量部をミキサーで混練して生地を調製した。該生地を、１．８ｍｍの円形の孔の空いたダイスを取り付けたパスタ製造機を用いて、－６００ｍｍＨｇの減圧条件下、１２０ｋｇｆ／ｃｍ2の圧力で押出し成形し、生スパゲティ（太さ１．８ｍｍ）を製造した。得られた生スパゲティを、熱湯で５分間茹で、水冷し、茹でスパゲティを製造した。該茹でスパゲティを１８０ｇずつトレイ（１６０ｍｍ×１２０ｍｍ；ポリプロピレン製）に取り分け、－３５℃で急速凍結し、冷凍調理済みスパゲティを製造した（製造例１～６、比較例１～２）。参考例として、デュラムセモリナのみを含む原料粉から同様の手順で冷凍調理済みスパゲティを製造した。 (Test Example 1)
A raw material powder was prepared by mixing durum wheat semolina (Leone G: manufactured by Nisshin Flour Milling Co., Ltd.), wheat germ (Higie: manufactured by Nisshin Flour Milling Co., Ltd.) and tapioca starch in the composition shown in Table 1. 100 parts by mass of the raw material powder and 26 parts by mass of water were kneaded with a mixer to prepare a dough. The dough was extruded at a pressure of 120 kgf / cm 2 under a reduced pressure of −600 mmHg using a pasta maker equipped with a die having a 1.8 mm circular hole, and the raw spaghetti (thickness 1. 8 mm). The obtained raw spaghetti was boiled in boiling water for 5 minutes, cooled with water, and boiled to produce spaghetti. The boiled spaghetti was separated by 180 g into trays (160 mm × 120 mm; made of polypropylene) and rapidly frozen at −35 ° C. to produce frozen and cooked spaghetti (Production Examples 1 to 6 and Comparative Examples 1 and 2). As a reference example, frozen and cooked spaghetti was produced from raw material powder containing only durum semolina by the same procedure.
デュラム小麦セモリナ（レオーネＧ：日清製粉製）、小麦胚芽（ハイギー：日清製粉製）及びタピオカ澱粉を表１の配合で混合して原料粉を調製した。該原料粉１００質量部と水２６質量部をミキサーで混練して生地を調製した。該生地を、１．８ｍｍの円形の孔の空いたダイスを取り付けたパスタ製造機を用いて、－６００ｍｍＨｇの減圧条件下、１２０ｋｇｆ／ｃｍ2の圧力で押出し成形し、生スパゲティ（太さ１．８ｍｍ）を製造した。得られた生スパゲティを、熱湯で５分間茹で、水冷し、茹でスパゲティを製造した。該茹でスパゲティを１８０ｇずつトレイ（１６０ｍｍ×１２０ｍｍ；ポリプロピレン製）に取り分け、－３５℃で急速凍結し、冷凍調理済みスパゲティを製造した（製造例１～６、比較例１～２）。参考例として、デュラムセモリナのみを含む原料粉から同様の手順で冷凍調理済みスパゲティを製造した。 (Test Example 1)
A raw material powder was prepared by mixing durum wheat semolina (Leone G: manufactured by Nisshin Flour Milling Co., Ltd.), wheat germ (Higie: manufactured by Nisshin Flour Milling Co., Ltd.) and tapioca starch in the composition shown in Table 1. 100 parts by mass of the raw material powder and 26 parts by mass of water were kneaded with a mixer to prepare a dough. The dough was extruded at a pressure of 120 kgf / cm 2 under a reduced pressure of −600 mmHg using a pasta maker equipped with a die having a 1.8 mm circular hole, and the raw spaghetti (thickness 1. 8 mm). The obtained raw spaghetti was boiled in boiling water for 5 minutes, cooled with water, and boiled to produce spaghetti. The boiled spaghetti was separated by 180 g into trays (160 mm × 120 mm; made of polypropylene) and rapidly frozen at −35 ° C. to produce frozen and cooked spaghetti (Production Examples 1 to 6 and Comparative Examples 1 and 2). As a reference example, frozen and cooked spaghetti was produced from raw material powder containing only durum semolina by the same procedure.
得られた冷凍調理済みスパゲティを、トレイから外してポリプロピレン製の袋に包装し、－１８℃で保存した。１週間後、冷凍スパゲティを袋から取り出し、電子レンジ（６００Ｗ）で３分加熱解凍した。解凍後のスパゲティの風味及び食感を、訓練された１０名のパネラーにより下記基準に従って評価した。評価においては、参考例の冷凍調理済みスパゲティの評点を３点とした。１０名のパネラーの評価の平均点を表１に示す。
冷凍 The obtained frozen cooked spaghetti was removed from the tray, packaged in a polypropylene bag, and stored at −18 ° C. One week later, the frozen spaghetti was taken out of the bag and was thawed by heating in a microwave (600 W) for 3 minutes. The flavor and texture of the spaghetti after thawing were evaluated by 10 trained panelists according to the following criteria. In the evaluation, the score of the frozen cooked spaghetti of the reference example was set to 3 points. Table 1 shows the average scores of the evaluations of 10 panelists.
＜評価基準＞
（スパゲティの風味）
５ ゆで上げた直後のような小麦の風味が感じられ、非常に良好
４ 小麦の風味が充分に感じられ、良好
３ 小麦の風味がよく感じられる
２ 小麦の風味にやや物足りず、不良
１ 小麦の風味がほとんど感じられず、非常に不良
（スパゲティの食感）
５ 噛み応えと弾力のバランスが極めてよく、非常に良好
４ 噛み応えと弾力のバランスがよく、良好
３ 噛んだ際に良好な弾力が感じられる
２ 噛み応えと弾力のバランスがやや悪く、硬さやぼそぼそとした食感があり不良
１ 噛み応えと弾力のバランスが悪く、硬さやぼそぼそとした食感が強く、非常に不良 <Evaluation criteria>
(Spaghetti flavor)
5 Wheat flavor is felt just after boiled, very good 4 Wheat flavor is sufficiently felt, good 3 Wheat flavor is felt well 2 Wheat flavor is a little unsatisfactory, poor 1 wheat Taste very poor and very poor (spaghetti texture)
5 Very good balance between bite response and elasticity, very good 4 Good balance between bite response and elasticity, good 3 Good elasticity is felt when biting. 2 Balance between bite response and elasticity is slightly poor, hardness and rough. 1 Bad balance between chewing response and elasticity, strong hardness and rough texture, very poor
（スパゲティの風味）
５ ゆで上げた直後のような小麦の風味が感じられ、非常に良好
４ 小麦の風味が充分に感じられ、良好
３ 小麦の風味がよく感じられる
２ 小麦の風味にやや物足りず、不良
１ 小麦の風味がほとんど感じられず、非常に不良
（スパゲティの食感）
５ 噛み応えと弾力のバランスが極めてよく、非常に良好
４ 噛み応えと弾力のバランスがよく、良好
３ 噛んだ際に良好な弾力が感じられる
２ 噛み応えと弾力のバランスがやや悪く、硬さやぼそぼそとした食感があり不良
１ 噛み応えと弾力のバランスが悪く、硬さやぼそぼそとした食感が強く、非常に不良 <Evaluation criteria>
(Spaghetti flavor)
5 Wheat flavor is felt just after boiled, very good 4 Wheat flavor is sufficiently felt, good 3 Wheat flavor is felt well 2 Wheat flavor is a little unsatisfactory, poor 1 wheat Taste very poor and very poor (spaghetti texture)
5 Very good balance between bite response and elasticity, very good 4 Good balance between bite response and elasticity, good 3 Good elasticity is felt when biting. 2 Balance between bite response and elasticity is slightly poor, hardness and rough. 1 Bad balance between chewing response and elasticity, strong hardness and rough texture, very poor
（試験例２）
原料粉の組成を表２のとおり変更した以外は、試験例１と同様の手順で冷凍調理済みスパゲティを製造し、評価した。結果を表２に示す。表２には製造例４の結果を再掲する。 (Test Example 2)
Freeze-cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1, except that the composition of the raw material powder was changed as shown in Table 2. Table 2 shows the results. Table 2 shows the results of Production Example 4 again.
原料粉の組成を表２のとおり変更した以外は、試験例１と同様の手順で冷凍調理済みスパゲティを製造し、評価した。結果を表２に示す。表２には製造例４の結果を再掲する。 (Test Example 2)
Freeze-cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1, except that the composition of the raw material powder was changed as shown in Table 2. Table 2 shows the results. Table 2 shows the results of Production Example 4 again.
（試験例３）
原料粉の組成を表３のとおり変更した以外は、試験例１と同様の手順で冷凍調理済みスパゲティを製造し、評価した。結果を表３に示す。表３には製造例４の結果を再掲する。 (Test Example 3)
Except that the composition of the raw material powder was changed as shown in Table 3, frozen and cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1. Table 3 shows the results. Table 3 shows the results of Production Example 4 again.
原料粉の組成を表３のとおり変更した以外は、試験例１と同様の手順で冷凍調理済みスパゲティを製造し、評価した。結果を表３に示す。表３には製造例４の結果を再掲する。 (Test Example 3)
Except that the composition of the raw material powder was changed as shown in Table 3, frozen and cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1. Table 3 shows the results. Table 3 shows the results of Production Example 4 again.
（試験例４）
押出し成形の際の圧力を表４のとおり変更した以外は、試験例１と同様の手順で冷凍調理済みスパゲティを製造し、評価した。結果を表４に示す。 (Test Example 4)
Freeze-cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1 except that the pressure during extrusion was changed as shown in Table 4. Table 4 shows the results.
押出し成形の際の圧力を表４のとおり変更した以外は、試験例１と同様の手順で冷凍調理済みスパゲティを製造し、評価した。結果を表４に示す。 (Test Example 4)
Freeze-cooked spaghetti was manufactured and evaluated in the same procedure as in Test Example 1 except that the pressure during extrusion was changed as shown in Table 4. Table 4 shows the results.
（試験例５）
原料粉の組成を表５のとおり変更した以外は、試験例１と同様の手順で冷凍調理済みスパゲティを製造した（製造例３１、比較例３～４）。
別途、原料粉１００質量部と水３０質量部をミキサーで混練して生地を調製し、圧延機を用いて３回圧延して厚さ１．８ｍｍの麺帯を成形した。該麺帯を切り刃（丸刃）を用いて幅１．８ｍｍに切出し、生スパゲッティ（太さ１．８ｍｍ）を得た。該生スパゲッティから試験例１と同様の手順で冷凍調理済みスパゲティを製造した（比較例５～７）。
得られた冷凍調理済みスパゲティを試験例１と同様の手順で評価した。結果を表５に示す。表５には製造例４及び１８の結果を再掲する。 (Test Example 5)
Freeze-cooked spaghetti was produced in the same procedure as in Test Example 1 except that the composition of the raw material powder was changed as shown in Table 5 (Production Example 31, Comparative Examples 3 and 4).
Separately, 100 parts by mass of the raw material powder and 30 parts by mass of water were kneaded with a mixer to prepare dough, which was rolled three times using a rolling machine to form a 1.8 mm thick noodle belt. The noodle belt was cut out to a width of 1.8 mm using a cutting blade (round blade) to obtain fresh spaghetti (1.8 mm in thickness). Frozen-cooked spaghetti was produced from the raw spaghetti in the same manner as in Test Example 1 (Comparative Examples 5 to 7).
The obtained frozen cooked spaghetti was evaluated in the same procedure as in Test Example 1. Table 5 shows the results. Table 5 shows the results of Production Examples 4 and 18 again.
原料粉の組成を表５のとおり変更した以外は、試験例１と同様の手順で冷凍調理済みスパゲティを製造した（製造例３１、比較例３～４）。
別途、原料粉１００質量部と水３０質量部をミキサーで混練して生地を調製し、圧延機を用いて３回圧延して厚さ１．８ｍｍの麺帯を成形した。該麺帯を切り刃（丸刃）を用いて幅１．８ｍｍに切出し、生スパゲッティ（太さ１．８ｍｍ）を得た。該生スパゲッティから試験例１と同様の手順で冷凍調理済みスパゲティを製造した（比較例５～７）。
得られた冷凍調理済みスパゲティを試験例１と同様の手順で評価した。結果を表５に示す。表５には製造例４及び１８の結果を再掲する。 (Test Example 5)
Freeze-cooked spaghetti was produced in the same procedure as in Test Example 1 except that the composition of the raw material powder was changed as shown in Table 5 (Production Example 31, Comparative Examples 3 and 4).
Separately, 100 parts by mass of the raw material powder and 30 parts by mass of water were kneaded with a mixer to prepare dough, which was rolled three times using a rolling machine to form a 1.8 mm thick noodle belt. The noodle belt was cut out to a width of 1.8 mm using a cutting blade (round blade) to obtain fresh spaghetti (1.8 mm in thickness). Frozen-cooked spaghetti was produced from the raw spaghetti in the same manner as in Test Example 1 (Comparative Examples 5 to 7).
The obtained frozen cooked spaghetti was evaluated in the same procedure as in Test Example 1. Table 5 shows the results. Table 5 shows the results of Production Examples 4 and 18 again.
Claims (4)
- デュラム粉６０質量％以上と小麦胚芽０．０５～５質量％とを含有する原料粉を含む生地を、８０ｋｇｆ／ｃｍ2～２００ｋｇｆ／ｃｍ2の圧力で押出し成形することを含む、パスタ類の製造方法。 The dough containing the raw material powder containing a durum flour 60% by weight or more and wheat germ 0.05-5 wt%, comprising extruding at a pressure of 80kgf / cm 2 ~ 200kgf / cm 2, the production of pasta Method.
- 前記押出し成形で得られた生パスタ類を加熱調理することをさらに含む、請求項１記載の方法。 The method according to claim 1, further comprising heating the raw pasta obtained by the extrusion molding.
- 前記加熱調理で得られた調理済みパスタ類を冷凍することをさらに含む、請求項２記載の方法。 3. The method according to claim 2, further comprising freezing the cooked pasta obtained by the cooking.
- 前記原料粉がかんすいを０．０５～２質量％含む、請求項１～３のいずれか１項記載の方法。
The method according to any one of claims 1 to 3, wherein the raw material powder contains 0.05 to 2% by mass of a citrus fruit.
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