WO2021002373A1 - インスタントスープパスタ - Google Patents

インスタントスープパスタ Download PDF

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Publication number
WO2021002373A1
WO2021002373A1 PCT/JP2020/025754 JP2020025754W WO2021002373A1 WO 2021002373 A1 WO2021002373 A1 WO 2021002373A1 JP 2020025754 W JP2020025754 W JP 2020025754W WO 2021002373 A1 WO2021002373 A1 WO 2021002373A1
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WO
WIPO (PCT)
Prior art keywords
instant
pasta
soup
turns
prepared
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Application number
PCT/JP2020/025754
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English (en)
French (fr)
Japanese (ja)
Inventor
翔平 濱口
歩 安藤
悠二 須田
良明 福井
Original Assignee
味の素株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 味の素株式会社 filed Critical 味の素株式会社
Priority to PL440124A priority Critical patent/PL440124A1/pl
Priority to KR1020227002319A priority patent/KR20220027983A/ko
Priority to BR112021025751A priority patent/BR112021025751A2/pt
Priority to JP2021529154A priority patent/JPWO2021002373A1/ja
Publication of WO2021002373A1 publication Critical patent/WO2021002373A1/ja

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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
    • A23L7/113—Parboiled or instant pasta
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes

Definitions

  • the present invention is an instant soup pasta that is a combination of a Fujiri-type instant pasta with an suppressed unswelling rate during use preparation and an instant soup; a Fujiri-type instant pasta with an suppressed unswelling rate during use preparation. And packaged instant soup pasta in which a mixture containing instant soup is stored in a packaging container; and Fujiri-type instant pasta with suppressed pre-swelling rate during preparation for use in combination with instant soup. Regarding.
  • Instant pasta and instant soup pasta which can be reconstituted in a short time by simply pouring hot water without boiling, have advantages such as storage stability and convenience in use.
  • instant soup pasta dried instant pasta (fusilli type), powdered instant soup, and instant soup pasta (soup DELI (registered trademark), Ajinomoto Co., Ltd.) in which other ingredients are directly filled in one container are commercially available.
  • Fusilli-type pasta has the advantage of being well entwined with the soup and providing a satisfying feeling.
  • fusilli-type instant pasta and powdered instant soup are directly filled in one container, the instant soup is clogged in the spiral gap of the pasta, and a part of the instant pasta is partially hot during preparation.
  • instant soup pasta As other instant soup pasta, the one in which the entire seasoning liquid including pasta is frozen drive-locked, and the one in which only soup mass (instant soup) is filled in a pouch to prevent contact with instant pasta are commercially available. These products have the problem of low production efficiency and an increase in processing costs. In addition, a product in which a part of the ingredients is filled in a pouch is not preferable because it requires the work of opening the pouch and combining it with other ingredients at the time of use, which increases the labor of consumers.
  • An object of the present invention is an instant soup pasta in which the occurrence rate of unswelling during preparation of instant pasta is suppressed even when the fusilli-type instant pasta and the instant soup are directly filled in one container. Is to provide.
  • the present inventors have decided to combine fusilli-type instant pasta and instant soup into one by a new idea of keeping the average number of turns of the spiral of fusilli-type instant pasta within a certain range.
  • the present invention has been completed by finding that the occurrence rate of unswelling during preparation of instant pasta can be suppressed even when the pasta is directly filled in a container.
  • the present invention is as follows.
  • [1] (1) Fusilli-type instant pasta with an average number of spiral turns of 0.75 to 2.25 times per 10 mm in a dry state, and powdered and / or prepared soup for use in (2).
  • Instant soup pasta that combines granular instant soup.
  • [2] The instant soup pasta according to the above [1], wherein the instant soup has a viscosity of 250 to 45,000 mPa ⁇ s when prepared into a soup at the time of use.
  • [3] (1) Fusilli-type instant pasta with an average number of spiral turns of 0.75 to 2.25 times per 10 mm in a dry state, and powdered and / or prepared soup for use in (2).
  • a packaged instant soup pasta characterized in that a mixture containing granular instant soup is stored in a packaging container.
  • instant soup pasta which is a combination of fusilli-type instant pasta and powdered and / or granular instant soup prepared in soup at the time of use
  • the average number of turns of the spiral is kept within a certain range. Therefore, it is possible to suppress the occurrence rate of unswelling during preparation of instant pasta. Since the present invention does not use conventional methods such as a method of increasing the degree of pregelatinization of instant pasta and a method of thinning the thickness of pasta, the original elastic and preferable texture of fusilli-type pasta by the conventional method is impaired. It is advantageous in that there is no problem.
  • the packaged instant soup pasta according to the present invention which comprises a Fujiri-type instant pasta and a mixture containing powdered and / or granular instant soup prepared in a soup at the time of use, is stored in a packaging container for instant pasta.
  • the rate of unswelling during preparation is suppressed, production efficiency is high, and the work during preparation during use is simple.
  • FIG. 1 is a photographic diagram showing the appearance of instant pasta
  • the upper pasta in the photographic diagram is the instant pasta of soup DELI (registered trademark, Ajinomoto Co., Inc.)
  • the lower pasta is the instant pasta of the present invention. This is an example.
  • the squares in the photograph are squares with a side length of 10 mm.
  • FIG. 2 is a diagram for explaining a method of measuring the number of turns of the spiral of the instant pasta in the photographic diagram showing the appearance of the instant pasta shown in FIG.
  • the instant pasta according to the present invention is a fusilli-type instant pasta.
  • the "instant pasta” refers to pasta that can be reconstituted in a short time by simply pouring hot water or the like or immersing it in hot water or the like without boiling.
  • the "fusilli-type” pasta refers to a spiral pasta.
  • an external photograph of soup DELI (registered trademark, Ajinomoto Co., Inc.) instant pasta is shown in FIG. 1 (upper pasta in the photograph).
  • an external photograph of an example of the instant pasta of the present invention is shown in FIG. 1 (lower pasta in the photograph).
  • the instant pasta according to the present invention has an average of 0.75 to 2.25 spiral turns per 10 mm, preferably an average of 1.0 to 2.0 times, and more preferably an average of 1.5 to 2.0 times. Times.
  • the winding direction of the spiral is not particularly limited, and may be a winding direction in which the outermost end of the blade is displaced clockwise as the spiral is traced along its central axis, or the outermost end of the blade may be wound. May be in a winding direction in which is displaced counterclockwise.
  • the blade is a portion of the spiral structure of fusilli-type pasta that projects outward from the central portion and is rotationally displaced along the central axis, like a thread in a screw of a machine element.
  • the average of the number of turns of the spiral per 10 mm is calculated by the following method.
  • [Method of calculating the average number of turns of the spiral of instant pasta per 10 mm] 1. 1. Measure the length (mm) of non-curved instant pasta (dry state) having a length of 10 mm or more without chipping. 2.1. Measure the number of turns (times) of the spiral of instant pasta. 3. 3. To the formula of "number of spiral turns (times) ⁇ length of instant pasta (mm) x 10 (mm)" 1. And 2. Insert the value obtained in step 2 and calculate the number of spiral turns per 10 mm. 4. By repeating the above and obtaining the average value of 30 samples, the average value per 10 mm of the number of spiral turns is obtained. Above 2.
  • the number of turns (times) of the spiral is measured as follows. One rotation of the spiral is one turn, and if it becomes 1.5 rotations, etc., the decimal point is rounded down. That is, since it has not reached two rotations at the time of one and a half rotations, one rotation (the number of spiral turns is one) is used. Specifically, as shown in FIG. 2, a perpendicular line is drawn from the corner of the end of the pasta (indicated by 0 in FIG. 2) along the winding direction of the pasta, and the number of intersecting blades is counted as the number of turns. Do. The upper sample in FIG. 2 has 6 turns (turns), and the lower sample has 4 turns (turns).
  • Examples of the spiral of the instant pasta according to the present invention include a single helix (single blade), a double helix (two blades), and a triple helix (three blades), and a double helix is preferable.
  • both the upper sample and the lower sample of the present invention are double helixed.
  • the number of turns per 10 mm is the total number of turns of each helix.
  • the instant pasta according to the present invention has a spiral winding interval (pitch) of, for example, 4.4 to 13.3 mm, preferably 5.0 to 10.0 mm, and more preferably 5.0 to 6.7 mm. Is.
  • the length of the instant pasta according to the present invention is not particularly limited, but is, for example, 15.0 to 41.0 mm, preferably 18.0 to 36.0 mm, and more preferably 20.0 to 32.0 mm.
  • the outer diameter (diameter) of the spiral of the instant pasta according to the present invention is not particularly limited, but is, for example, 4.0 to 8.4 mm, preferably 4.8 to 7.6 mm, and more preferably 5.0 to 7.0 mm. is there.
  • the noodle thickness (thickness) of the instant pasta according to the present invention is not particularly limited, but is, for example, 0.30 to 0.90 mm, preferably 0.35 to 0.85 mm, and more preferably 0.40 to 0.8 mm. .. Noodle thickness (thickness) refers to the thickness of spiral blades.
  • the instant pasta according to the present invention can be produced by a known method, for example, by the following method.
  • a method for producing instant pasta a mixture containing a crushed cereal product and water is prepared and kneaded to obtain a formed mixture.
  • the kneading step may be carried out by a conventional method using a general kneading device such as a pin mixer or a kneader.
  • the forming mixture is extruded through a through hole of a die (having a number of blades corresponding to a single to triple spiral) to form pasta, and the pasta is preheated by steam or the like, soaked in water and absorbed. , Then obtained by drying the flooded pasta.
  • the number of turns of the spiral can be determined mainly by the three-dimensional shape of the passing hole of the die.
  • the passage holes of the die are three-dimensionally rotated so that the formed mixture is twisted in a spiral shape and extruded in the shape of the pasta before drying.
  • the number of turns of the spiral can be adjusted by adjusting the extrusion speed when extruding the formed mixture from the die, in addition to the shape of the passage hole of the die.
  • the number of turns of the spiral of the instant pasta according to the present invention is 0.75 to 2.25 times on average per 10 mm after drying (preferably 1.0 to 2.0 times on average, more preferably 1.5 to 2.0 times on average). Therefore, it is preferable to consider the shrinkage due to drying and adjust the die passage hole and the extrusion speed to determine the number of spiral turns before drying.
  • the instant soup pasta of the present invention is characterized by combining the above-mentioned instant pasta according to the present invention with powdered and / or granular instant soup prepared in a soup at the time of use.
  • the "instant soup” refers to a soup that can be cooked in a short time only by pouring boiling water or the like.
  • the type of soup is not particularly limited, and examples thereof include potage soup, cream soup, chowder soup, minestrone, and bisque.
  • the powdered or granular instant soup prepared in the soup at the time of use when prepared in the soup at the time of use, for example, 250 to 45,000 mPa ⁇ s, preferably 500 to 25,000 mPa ⁇ s, more preferably 1000 to. It has a viscosity of 10000 mPa ⁇ s.
  • the viscosity of soup can be measured by, for example, analyzing with a BII type viscometer (Toki Sangyo Co., Ltd.) under certain measurement conditions (4 rpm).
  • the particle size of the powdered and / or granular instant soup prepared in the soup at the time of use is, for example, 100 to 400 ⁇ m, preferably 140 to 350 ⁇ m, more preferably 180 to 300 ⁇ m in the case of the powdered instant soup.
  • the particle size means the particle size (median diameter) at an integrated value of 50% based on the frequency in the particle size distribution obtained by the laser diffraction / scattering method, and the particle size is specifically, for example, for example. It can be measured using a laser diffraction / scattering particle size measuring device (for example, manufactured by HORIBA, LA-920).
  • the instant soup used in the present invention can be produced by a known method, for example, by the following method.
  • the granulation referred to in the present invention includes not only granulated products but also powdered products.
  • the granulation method is not particularly limited, but fluidized bed granulation is particularly preferable from the viewpoint of stable production and production cost.
  • the blending ratio of the instant pasta according to the present invention and the powdered and / or granular instant soup prepared in the soup at the time of use is the instant soup with respect to 1 part by weight of the instant pasta.
  • it is 0.5 to 2.5 parts by weight, preferably 0.7 to 2.0 parts by weight, and more preferably 0.8 to 1.5 parts by weight.
  • the present invention also relates to (1) an average of 0.75 to 2.25 times per 10 mm of spiral turns (preferably 1.0 to 2.0 times, more preferably an average of 1.5 to 2.) in a dry state. It is characterized in that a mixture containing fusilli-type instant pasta (0 times) and powdered and / or granular instant soup prepared in the soup at the time of use (2) is stored in a packaging container. Regarding packaged instant soup pasta.
  • the instant pasta of (1) and the instant soup of (2) are as described above for the instant soup pasta of the present invention.
  • the mixture containing the component (1) and the component (2) may be composed of only the component (1) and the component (2), and other components (for example, dried). Ingredients such as parsley and croutons) may be contained.
  • the packaging container those usually used in instant foods such as instant pasta, instant soup, instant soup pasta, and instant ramen can be used.
  • the packaging container may be a bag, a cup, or the like.
  • the present invention is also an instant pasta for use in combination with powdered and / or granular instant soups prepared in soups at the time of use, with an average spiral number of 0.75 per 10 mm in a dry state. It relates to a fusilli-type instant pasta having an average of 2.25 times (preferably 1.0 to 2.0 times on average, more preferably 1.5 to 2.0 times on average). "Powdered and / or granular instant soup prepared in soup at the time of use" and "fusilli-type instant pasta" are as described above for the instant soup pasta of the present invention.
  • Fusilli-type pasta has the advantage of increasing the taste by combining the thick potage soup with the soup. Further, in the instant soup pasta in which the instant pasta and the instant soup are combined, it is preferable that the pasta and the soup are not individually packaged but directly stored in one packaging container from the viewpoint of production efficiency. However, as mentioned above, when the fusilli-shaped instant pasta and the instant soup are stored directly in one packaging container, the powder or granules of the instant soup are clogged in the gaps of the pasta spiral, so that the instant soup does not dissolve sufficiently at the time of use. As a result, there is a problem that the reconstitution of instant pasta is locally hindered and the texture deteriorates.
  • an instant soup such as potage contains a large amount of starch or the like in order to thicken it, so it is more difficult to sufficiently dissolve the instant soup at the time of use.
  • the fusilli-type instant pasta and the instant soup such as potage are directly stored in one packaging container by a new idea that the average number of turns of the spiral of the fusilli-type instant pasta is within a certain range.
  • it is possible to suppress the occurrence of unswelling during preparation of instant pasta without changing the degree of pregelatinization and thickness of the instant pasta, so that the original favorable texture of fusilli-type pasta can be maintained while using the pasta. It is possible to improve the unpleasant texture caused by partial non-swelling at the time of preparation.
  • the average number of turns of instant pasta indicates the value according to the above-mentioned [Method for calculating the average number of turns of the spiral of instant pasta per 10 mm].
  • Example 1 A mixture containing flour and water was prepared and kneaded to give a formed mixture. The obtained forming mixture was extruded to form pasta, and the pasta was preheated with steam, soaked in water to absorb water, and then the soaked pasta was dried to obtain the instant pasta of Example 1. At this time, the extrusion mold was adjusted so that the number of turns of the instant pasta (dry state) after extrusion molding was 0.75 (times / 10 mm) on average.
  • Example 2 The instant pasta of Example 2 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 1.0 (times / 10 mm) after extrusion molding was used. It was.
  • Example 3 The instant pasta of Example 3 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 1.25 (times / 10 mm) after extrusion molding was used. It was.
  • Example 4 The instant pasta of Example 4 was obtained in the same manner as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 1.5 (times / 10 mm) after extrusion molding was used. It was.
  • Example 5 The instant pasta of Example 5 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 2.0 (times / 10 mm) after extrusion molding was used. It was.
  • Example 6 The instant pasta of Example 6 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 2.25 (times / 10 mm) after extrusion molding was used. It was.
  • Comparative Example 1 The instant pasta of Comparative Example 1 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 0.25 (times / 10 mm) after extrusion molding was used. It was.
  • Comparative Example 2 The instant pasta of Comparative Example 2 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 0.5 (times / 10 mm) after extrusion molding was used. It was.
  • Comparative Example 3 The instant pasta of Comparative Example 3 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 2.5 (times / 10 mm) after extrusion molding was used. It was.
  • Comparative Example 4 The instant pasta of Comparative Example 4 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 3.0 (times / 10 mm) after extrusion molding was used. It was.
  • Comparative Example 5 The instant pasta of Comparative Example 5 was obtained by the same method as in Example 1 except that an extruded mold having an average number of turns of instant pasta (dry state) of 3.5 (times / 10 mm) after extrusion molding was used. It was.
  • Comparative Example 6 The instant pasta of Comparative Example 6 was obtained by the same method as in Example 1 except that an extrusion mold having an average number of turns of instant pasta (dry state) of 4.0 (times / 10 mm) after extrusion molding was used. It was.
  • Instant soup and ingredients were used. 2. 2. The powdered instant soup, instant pasta and ingredients in a container were well stirred with a spatula at a stirring speed of 120 rpm for 30 seconds and mixed. 3. 3. The set temperature of the pot was set to 98 ° C. and the pot was boiled. After pouring hot water (about 200 ml of hot water) to the line inside the container, it was left for 10 seconds. The soup pasta was produced by stirring with a spoon at a stirring speed of 120 rpm for 4.15 seconds. 5. 3. 3 minutes after pouring. The soup pasta obtained in the above was gently poured into a sieve of 10 Mesh (opening 1.7 mm), and the soup was filtered. 6. The total number of pasta and the number of unswelled pasta were counted, and the unswelling occurrence rate (number of unswelled pasta / total number of pasta) was calculated.
  • Test Example 2 Step 4. of Test Example 1 [Method for measuring partial unswelling rate of instant pasta].
  • the soup pasta obtained in the above was subjected to a sensory evaluation of texture and taste by two specialized panelists. The result was decided by a joint discussion of two people. The evaluation criteria are as follows. The results are shown in Table 1.
  • Fusilli-type instant pasta originally has the role of stirring the soup part like a stirrer, but by loosening the roll, it becomes possible to stir more strongly like a propeller, and the soup part dissolves properly and evenly, and the whole pasta becomes It is considered that the non-swelling rate was improved by facilitating water absorption. From the above results, it was found that the average number of turns of instant pasta having good sensory quality (texture and taste) and suppressing the occurrence rate of unswelling was about 0.75 to 2.25 times per 10 mm.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Seeds, Soups, And Other Foods (AREA)
PCT/JP2020/025754 2019-07-02 2020-07-01 インスタントスープパスタ WO2021002373A1 (ja)

Priority Applications (4)

Application Number Priority Date Filing Date Title
PL440124A PL440124A1 (pl) 2019-07-02 2020-07-01 Makaron błyskawiczny do zupy
KR1020227002319A KR20220027983A (ko) 2019-07-02 2020-07-01 인스턴트 수프 파스타
BR112021025751A BR112021025751A2 (pt) 2019-07-02 2020-07-01 Sopa instantânea com massa, sopa instantânea com massa acondicionada, e, massa instantânea
JP2021529154A JPWO2021002373A1 (pt) 2019-07-02 2020-07-01

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2019-123593 2019-07-02
JP2019123593 2019-07-02

Publications (1)

Publication Number Publication Date
WO2021002373A1 true WO2021002373A1 (ja) 2021-01-07

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PCT/JP2020/025754 WO2021002373A1 (ja) 2019-07-02 2020-07-01 インスタントスープパスタ

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JP (1) JPWO2021002373A1 (pt)
KR (1) KR20220027983A (pt)
BR (1) BR112021025751A2 (pt)
PL (1) PL440124A1 (pt)
WO (1) WO2021002373A1 (pt)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0595290U (ja) * 1991-05-21 1993-12-27 パスティフィシオ ファビアネリ エス．ピー．エー． 螺旋状のパスタ
JPH08266236A (ja) * 1994-12-22 1996-10-15 Soc Prod Nestle Sa 急速加熱ねじれパスタ
US5738896A (en) * 1995-10-27 1998-04-14 Lipton, Division Of Conopco, Inc. Spiral shaped, dried pasta food composition and a method for making it
WO2017047636A1 (ja) * 2015-09-14 2017-03-23 日清フーズ株式会社 溝付き麺
JP2017201982A (ja) * 2016-05-10 2017-11-16 バリラ ジー． イー アール． フラテッリ エス．ピー．エー． 新規な形態のパスタ

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2986687B2 (ja) 1994-07-28 1999-12-06 ハウス食品株式会社 早戻りパスタの製造方法
JP5080529B2 (ja) 2009-05-22 2012-11-21 日清フーズ株式会社 即席パスタ類の製造法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0595290U (ja) * 1991-05-21 1993-12-27 パスティフィシオ ファビアネリ エス．ピー．エー． 螺旋状のパスタ
JPH08266236A (ja) * 1994-12-22 1996-10-15 Soc Prod Nestle Sa 急速加熱ねじれパスタ
US5738896A (en) * 1995-10-27 1998-04-14 Lipton, Division Of Conopco, Inc. Spiral shaped, dried pasta food composition and a method for making it
WO2017047636A1 (ja) * 2015-09-14 2017-03-23 日清フーズ株式会社 溝付き麺
JP2017201982A (ja) * 2016-05-10 2017-11-16 バリラ ジー． イー アール． フラテッリ エス．ピー．エー． 新規な形態のパスタ

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BR112021025751A2 (pt) 2022-02-22
JPWO2021002373A1 (pt) 2021-01-07
PL440124A1 (pl) 2022-10-17

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