WO2022202749A1 - Cooked pasta production method - Google Patents

Cooked pasta production method Download PDF

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Publication number
WO2022202749A1
WO2022202749A1 PCT/JP2022/012978 JP2022012978W WO2022202749A1 WO 2022202749 A1 WO2022202749 A1 WO 2022202749A1 JP 2022012978 W JP2022012978 W JP 2022012978W WO 2022202749 A1 WO2022202749 A1 WO 2022202749A1
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Prior art keywords
pasta
raw material
cooked
mass
flour
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PCT/JP2022/012978
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French (fr)
Japanese (ja)
Inventor
竜介 木村
彩佳 新井
知之 藤井
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株式会社日清製粉ウェルナ
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Priority to JP2023509167A priority Critical patent/JPWO2022202749A1/ja
Publication of WO2022202749A1 publication Critical patent/WO2022202749A1/en

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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 cooked pasta.
  • Noodles such as pasta, udon, soba, and ramen are extremely popular foods eaten around the world. These are made by kneading raw materials such as wheat flour and rice flour with water to form a dough, which is then formed into long and thin noodle strings, boiled and eaten. Generally, noodles have a high water content and are not suitable for storage, so most of them are consumed within a short time after production. However, noodles often lose their taste unless they are boiled in a large amount of hot water, and it is difficult to cook them at home. Therefore, in order to eat noodles more conveniently, cooked noodles with improved shelf life have been produced.
  • Frozen noodles which are one type of cooked noodles, can be eaten simply by reheating and thawing by freezing the noodles immediately after boiling and cooking.
  • frozen noodles require separate refrigeration equipment for storage.
  • fried noodles in which noodles are steamed and then fried in oil and dried, and gelatinized noodles in which noodles are dried with hot air are also widely used. Since they are dry, they have improved storage stability.
  • voids are generated inside the noodle strings during drying, there have been many cases in which the texture differs from that of the original noodles when eaten.
  • raw type noodles are known, which are prepared by heat sterilizing noodles treated in an organic acid solution after cooking. Since these have a unique sour taste derived from organic acids, it is necessary to perform a treatment such as draining the hot water before eating, but even with this treatment, there is a problem that it is difficult to obtain the original flavor of noodles. Thus, there is a problem that the cooked noodles are unsatisfactory in flavor and texture.
  • Pasta in particular, uses hard durum wheat as a raw material and is produced by extruding at high pressure, so it has a dense internal structure and has a unique texture with a smooth texture and stickiness. Therefore, especially when the fried noodles and ⁇ -noodles described above are used, in most cases the texture is far from pasta-like texture.
  • Patent Document 1 describes retort sterilization of boiled spaghetti.
  • Patent Literature 2 describes macaroni for microwave cooking, which is boiled with a specific range of protein content and is subjected to organic acid treatment and sealed heat sterilization.
  • Patent Literature 3 describes a method for producing pasta in which acidic pasta is prepared from an acidic dough, dried and cooked, then acidified again, and then heat sterilized after packaging.
  • Patent Document 4 describes noodles for long-term storage, which are prepared by adjusting the pH of dried noodles to 3.7 to 4.2 after boiling and cooking, and then aseptically filling and sealing them in a sterilized container under non-heated conditions.
  • an object of the present invention is to provide high-quality cooked pasta that is easy to cook when eating.
  • the present invention provides dried pasta by drying fresh pasta obtained from a neutral dough, Pregelatinizing the dried pasta to obtain pregelatinized pasta, Contacting the gelatinized pasta with an acidic liquid, and then The gelatinized pasta brought into contact with the acidic liquid is heated under atmospheric pressure and 80 to 100° C. in a sealed state to obtain a pH of 4.0 to 4.6 and a protein content of 3.5.
  • a method for producing cooked pastas that yields ⁇ 5.8% by mass of cooked pastas.
  • the method for producing the cooked pasta of the present invention (hereinafter also simply referred to as the “production method”) is performed through the following steps (1) to (4), and the pH is preferably 4.0 to 4.6. and preferably has a protein content of 3.5 to 5.8 mass %.
  • Fresh pastas obtained from neutral dough are dried to obtain dried pastas.
  • Dry pastas are subjected to pregelatinization treatment to obtain pregelatinized pastas.
  • the gelatinized pasta brought into contact with the acid solution is heated under conditions of normal pressure and 80 to 100° C. and in a sealed state.
  • the term "pastas" refers to noodles produced using dough containing raw material flour containing wheat flour, preferably durum flour derived from durum wheat. This is intended to include linear long pasta. A description of the raw material powder will be given later.
  • Short pasta typically has an outer dimension (longest span length) of about 1 to 8 cm, and an outer dimension (for example, diameter) in a direction perpendicular to a line segment having the longest span length is 0.5 cm. It is about 2 to 3 cm.
  • the long pasta has a longest span length longer than that of the short pasta, and has an outer dimension (for example, a diameter) of about 1.0 to 12 mm in a direction orthogonal to a line segment having the longest span length.
  • Fresh pasta is typically prepared by kneading a mixture of raw material flour and a raw material liquid such as water to prepare a dough, and molding the dough into a predetermined shape by a conventional method. , fresh pastas are obtained.
  • Forming of the dough is not particularly limited, and for example, it may be an extrusion molding method in which the dough is extruded from an extrusion nozzle of a predetermined shape, or the dough is extruded into a noodle strip shape, the noodle strip is rolled with a roller or the like, and further cut out with a cutting blade.
  • a molding method may be used.
  • a neutral dough is prepared from the raw material flour.
  • the fact that the dough is neutral means that the pH of the dough is 6.0 to 7.0.
  • the pH of the dough was measured by placing 10 g of the dough to be measured and 90 g of distilled water cut into about 5 mm squares in a miller, mixing and pulverizing for 30 seconds to obtain a mixed liquid, and then placing the electrode of the pH meter in the mixed liquid and static. and the pH indicated when the pH fluctuation stabilizes.
  • a neutral dough for example, water having a pH of 6.5 to 7.5 is added as a raw material solution to the raw material flour, and the mixture is kneaded to prepare the dough.
  • the resulting pastas have a good color, a good appearance, and a good texture.
  • the amount of the raw material liquid to be added is preferably 20 to 40 parts by weight with respect to 100 parts by weight of the raw material powder.
  • the dough when preparing the dough, it is preferably under an environment with a reduced pressure than normal pressure, more preferably at a degree of reduced pressure of -80 to -. Kneading is performed under an environment of 101.3 kPa (equivalent to vacuum).
  • Fresh pastas may be extruded into a predetermined pasta shape and directly molded, or may be extruded into a noodle strip and then cut into predetermined lengths and widths and molded.
  • the dough when the dough is extruded to obtain fresh pasta, it is preferably under an environment with a reduced pressure lower than normal pressure, more preferably under an environment where the degree of pressure reduction is -80 to -101.3 kPa.
  • It is preferable to obtain fresh pastas by placing the dough in a mold and extruding the dough with a pressure (extrusion pressure) of preferably 60 to 160 kgf/cm 2 . By extruding under such conditions, it is possible to effectively express the smooth mouthfeel and viscous texture peculiar to pasta.
  • dried pasta has less water content than fresh pasta.
  • Methods for obtaining dried pasta include, for example, dry heat drying methods such as low temperature drying, high temperature drying, and ultra-high temperature drying. These methods can be employed singly or in combination.
  • low-temperature drying the conditions are preferably humidity of 70 to 80% RH, temperature of 40 to 60° C., and duration of 18 to 28 hours.
  • high temperature drying the conditions are preferably humidity of 74 to 82% RH, temperature of 60 to 84° C., and duration of 8 to 12 hours.
  • ultra-high temperature drying the conditions are preferably a humidity of 74 to 90% RH, more preferably 80 to 90% RH, preferably a temperature of 84 ° C. or higher, preferably 2 to 6 hours. .
  • the drying treatment is carried out until the water content of the fresh pasta is preferably 10 to 15% by mass, preferably 11 to 14.5% by mass. That is, it is preferable that the dry pasta to be obtained has the water content described above.
  • the water content of fresh pasta is in the range of 20 to 40% by mass, so by drying the fresh pasta to such a water content, the protein and starch characteristics of the pasta can be improved.
  • the texture can be improved so as to express the texture peculiar to pasta by changing it so as to match the characteristics.
  • the above-described drying method may be performed under the above-described preferred temperature and humidity conditions.
  • the water content is expressed as a percentage of the weight of the sample before drying by drying the sample at 105 ° C until it reaches a constant weight according to the absolute dry method, and taking the difference in weight before and after drying as the water weight. is.
  • step (2) of the present production method the dried pasta obtained in step (1) above is subjected to a gelatinization treatment.
  • This process is a process (so-called cooking) for the purpose of making the pastas edible normally, and is a process different from the above-described heating for the purpose of drying.
  • Pregelatinization treatment is a condition that is usually employed in the cooking of pasta, and should be carried out until the pasta is edible. Such conditions include, for example, cooking by boiling in hot water at 80 to 100°C, or cooking by steaming using saturated steam at 80 to 100°C, in the presence of a large amount of water. method.
  • water may be drained to remove excess moisture that has been subjected to the gelatinization treatment.
  • the yield in this step (2) is preferably 230 to 300 parts by mass, more preferably 230 to 300 parts by mass, more preferably 100 parts by mass of the raw material flour used in preparing the dough.
  • the cooking time may be appropriately adjusted so as to obtain 240 to 270 parts by mass.
  • step (3) of this production method the pregelatinized pasta obtained in step (2) is brought into contact with an acidic liquid to adhere the acidic liquid to the surface of the pregelatinized pasta.
  • the pH of the acid solution is preferably in the range of 2.0-3.0, more preferably in the range of 2.2-2.8. With such a range, the pH of the finished cooked pasta, which is the final product, can be adjusted to a suitable range, the growth and proliferation of bacteria such as spore-forming bacteria can be suppressed, and the storage stability can be enhanced. can. This is more advantageous when used in combination with step (4), which will be described later, since it enables long-term storage at room temperature.
  • Examples of the acidic liquid include an aqueous solution of at least one of organic acids, inorganic acids, and salts thereof.
  • organic acids include aliphatic monocarboxylic acids such as acetic acid, aliphatic saturated dicarboxylic acids such as succinic acid and adipic acid, hydroxy acids such as lactic acid, malic acid, citric acid, tartaric acid and gluconic acid, and fatty acids such as fumaric acid.
  • Group unsaturated dicarboxylic acids, phosphate esters such as phytic acid, and the like can be exemplified.
  • inorganic acids include carbonic acid and phosphoric acid. These acids can be used singly or in combination of two or more.
  • the acid mentioned above is an acid that can be used in food and drink.
  • Organic acids and inorganic acids may be used as salts or mixtures thereof as long as the pH of the acid solution can be adjusted within the range described above.
  • the acidic liquid may contain oils and fats, seasonings, and the like in an amount of 10% by mass or less in the acidic liquid, if necessary.
  • the method of contacting the gelatinized pasta with the acidic liquid includes, for example, a method of immersing the gelatinized pasta in the acidic liquid, a method of spraying the gelatinized pasta with the acidic liquid, and a method of spraying the gelatinized pasta with the acidic liquid using a brush or the like. There is a method of applying to the kind.
  • the contact conditions between the gelatinized pasta and the acidic liquid are as follows: normal pressure, product temperature of preferably 10 to 50° C., more preferably 30 to 45° C., contact time of preferably 30 to 120 seconds, more preferably 30 to 120 seconds. is 30 to 60 seconds.
  • the pH of the gelatinized pasta brought into contact with the acid liquid is preferably 3.4 to 3.8.
  • the pH of the final product, the cooked pasta can be adjusted to a suitable range, and the sourness that can be perceived during eating can be moderately suppressed.
  • Cooked pasta with high preservability that can be stored at room temperature while maintaining the temperature is obtained.
  • the above-described suitable pH and suitable contact conditions may be adopted as the contact conditions and method of the acidic liquid.
  • the pH of the pasta was measured by adding 10 g of the pasta to be measured and 90 g of distilled water cut into pieces of about 1 cm in a miller, mixing and grinding for 30 seconds to obtain a mixed liquid, and then inserting the electrode of the pH meter into the mixed liquid.
  • the pH indicated when the pH fluctuation is stabilized after standing is taken as the pH of the pasta.
  • the pH measurement method of this pasta is common in this specification.
  • the gelatinized pasta obtained through the step (3) is, if necessary, drained of the acidic liquid, or after the acidic liquid is drained, the purpose is to prevent the pastas from adhering to each other.
  • oil, emulsified oil or the like may be adhered to the surface of the pasta by spraying or the like, and then subjected to subsequent steps.
  • step (4) the gelatinized pasta brought into contact with the acidic liquid is brought into a sealed state and heat-treated in this state to obtain the desired cooked pasta.
  • the pregelatinized pasta brought into contact with the acidic liquid is housed in a packaging container in a sealed state, and in this state, the pregelatinized pasta is heat-treated together with the packaging container to obtain the desired cooked pasta. obtain.
  • the main purpose of this step is to sterilize the pasta by heating, which is different from the above-described heating for the purpose of drying or pregelatinization. By going through this step, it is possible to sterilize the pasta while maintaining an appropriate amount of water contained in the pasta, so that it is possible to obtain high-quality pasta while sufficiently maintaining the texture.
  • the packaging container used in step (4) may be one that can seal the food and can withstand heating, and examples thereof include plastic bags and plastic or glass bottles and boxes. . Sealing refers to blocking the flow of solids, liquids and gases inside and outside the container.
  • the heating temperature in step (4) is preferably 80 to 100°C, more preferably 85 to 99.5°C under normal pressure.
  • the heating time is preferably 2 minutes to 120 minutes, more preferably 5 minutes to 90 minutes, within the temperature range described above.
  • the heating method includes, for example, a method of boiling the packaging container containing the gelatinized pasta in hot water or heating it with saturated steam. By adopting such heating conditions, it is possible to effectively sterilize the pasta so that it is suitable for distribution and storage. The excellent texture of is fully expressed.
  • the filling rate of the gelatinized pasta that has been brought into contact with the acidic liquid is preferably 30-90% by volume, more preferably 50-85% by volume, relative to the internal volume of the packaging container.
  • the desired cooked pasta can be obtained.
  • the cooked pastas preferably have a pH between 4.0 and 4.6.
  • step (4) the cooked pasta has a higher pH than the gelatinized pasta after contact with the acidic liquid. It is presumed that it penetrated into the inside of the pasta through steps (3) and (4).
  • the pH By adjusting the pH to such a value, the growth and proliferation of bacteria such as spore-forming bacteria can be suppressed, and the long-term storage stability can be further enhanced.
  • the protein content of the cooked pasta obtained through steps (1) to (4) is preferably 3.5 to 5.8% by mass, more preferably 4.2 to 5.4% by mass. , more preferably 4.5 to 5.2% by mass. With such a protein content, it is possible to maintain and develop a pasta-like texture that combines smooth mouthfeel, stickiness, and moderate crunchiness.
  • the protein content of the cooked pasta described above is for the pasta obtained through the step (4), and is the protein content relative to the mass (wet weight) of the cooked pasta at 25 ° C. be.
  • the protein content in the cooked pasta is measured by the combustion method (modified Dumas method) of the fraction extracted from the cooked pasta with 1M Tris-HCl buffer solution.
  • the production conditions and the protein content in the raw material of the pasta can be done by adjusting Specifically, when wheat flour with a protein content of 12% by mass is used as the raw material flour, the gelatinized pasta will be The protein content of is about 4.8% by mass. By carrying out the subsequent steps in this state, although the protein content tends to decrease slightly, it is possible to obtain cooked pasta with the protein content within the preferred range described above.
  • the cooked pasta obtained through step (4) Since the cooked pasta obtained through step (4) is in a sealed state by packaging or the like, it should be cooled as it is, and then stored and distributed at normal temperature, refrigerated temperature or frozen temperature. can be done.
  • the cooked pasta obtained through step (4) has high preservability due to pH control and heating in a sealed state. It is excellent in long-term storage stability and long-term distribution at room temperature while maintaining the taste.
  • cooked pasta For example, take it out of the packaging container and eat it at room temperature, or take it out of the packaging container or take it out of the packaging container and reheat it using a microwave oven or the like before eating it. can be done.
  • the cooked pasta regardless of whether it is reheated, it may be served with sauce or the like in the same way as eating ordinary pasta, or the cooked pasta of the present invention and ingredients It may be re-cooked, such as by heating and mixing with a sauce or the like.
  • the cooked pasta obtained by the present invention can be eaten as it is or simply by heating, and the excellent texture peculiar to pasta is maintained.
  • Wheat flour can be suitably used as the raw material flour that is the raw material of the dough.
  • wheat flour one or more of hard flour, semi-strong flour, medium-strength flour, weak flour, and durum flour, which are generally used for noodles, can be used.
  • Any type of durum flour can be used, and examples thereof include durum semolina and durum wheat flour. One of these can be used alone or two or more of them can be used in combination for the pasta of the present invention.
  • the ratio of wheat flour contained in the raw material flour is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, and most preferably the whole amount of the raw material flour is wheat flour. be. That is, it is preferable to use only wheat flour as the raw material flour contained in the dough to be subjected to step (1). With such a ratio, the cooked pasta can have a natural pasta-like texture, and the pH adjustment of the pasta by the acidic liquid can be stabilized to further enhance the storage stability.
  • the wheat flour used as the raw material flour is preferably 50% by mass or more of durum flour as the main raw material, more preferably 80% by mass or more of durum flour, and most preferably 100% durum flour. . That is, it is preferable that the raw material flour contained in the dough to be subjected to step (1) is entirely durum flour. With such a ratio, in the cooked pasta, it is possible to obtain a pasta-like texture in which both hardness and elasticity are improved.
  • the color tone of the raw material flour used in the production of pasta is within a predetermined range.
  • the b* value of the raw material powder in the L*a*b* color system is preferably 25-38, more preferably 30-35.
  • b* is a numerical value that serves as a measure of blueness or yellowness when color tone is expressed in the CIELAB color space, and yellow is represented by a numerical value between 1 and 255.
  • the b* in the present invention can be measured using a normal colorimeter such as CR410 from Konica Minolta or XE6000 from Nippon Denshoku Industries.
  • a method such as selecting durum wheat, which has a strong yellow color, as a raw material can be used.
  • the raw material flour of pasta can contain other raw materials other than wheat flour as needed.
  • Other raw materials include, for example, starches, sugars, eggs, salt, fats and oils, thickeners, emulsifiers and the like.
  • the content of other raw materials in the raw material powder is usually adjusted in the range of 0 to 50% by mass with respect to 100% by mass of the raw material powder, preferably not contained.
  • the gluten vitality (GV) of the dry pasta is preferably 20% or higher, preferably 27% or higher, more preferably 33% or higher.
  • a method of drying at a high temperature can be mentioned.
  • the drying temperature is preferably 60 to 80°C, more preferably 60 to 75°C. Employing high temperature drying is efficient.
  • the GV of dried pasta is measured by the following method, using a pulverized material prepared by pulverizing the dried pasta to be measured as a sample.
  • the GV measurement method described below is carried out in the order of (i) measuring the soluble crude protein content of the pulverized product, (ii) measuring the total crude protein content of the pulverized product, and (iii) calculating the GV.
  • known methods such as the Kjeldahl method and the combustion method can be employed.
  • the Kjeldahl method will be described as an example.
  • ⁇ Method for measuring gluten vitality (i) Determination of soluble crude protein content of grind: (a) 2 g of a sample (pulverized material) is accurately weighed and placed in a 100 mL beaker. (b) Add 40 mL of 0.05 N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension. (c) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, filtered using filter paper, and the filtrate is recovered.
  • Keltab C sulfuric acid
  • One tablet of potassium:copper sulfate 9:1 (mass ratio) and 15 mL of concentrated sulfuric acid are added.
  • the dial 4 performs decomposition for 1 hour, and the dial 9 or 10 automatically performs decomposition for 1 hour.
  • the liquid subjected to the decomposition treatment is distilled and titrated (using 0.1 N sulfuric acid for titration), and the soluble crude protein content in the sample (crushed material) is determined by the following formula (A1).
  • Soluble crude protein content (%) 0.14 x (T1-B1) x F1 x N1 x (100/S1) x (1/25) (A1)
  • T amount of 0.1N sulfuric acid required for titration (mL)
  • B Amount (mL) of 0.1N sulfuric acid required for blank titration
  • F Potency of 0.1 N sulfuric acid used for titration (measure at the time of use or use a commercially available product with a potency indication)
  • N nitrogen protein conversion factor (5.70)
  • S Weighing amount (g) of sample (pulverized material)
  • Total crude protein content (%) (0.14 x T x F x N)/S (A2)
  • T amount of 0.1N sulfuric acid required for titration (mL)
  • F Potency of 0.1 N sulfuric acid used for titration (measured when used)
  • N nitrogen protein conversion factor (5.70)
  • S Weighing amount (g) of sample (pulverized material)
  • the above dough is extruded into a macaroni shape (diameter 5 mm, wall thickness 1.5 mm) under reduced pressure conditions of -90 kPa and an extrusion pressure of 160 kgf / cm 2 , and each 4 cm length It was cut into pieces to produce raw macaroni (water content: 33% by mass) as fresh pasta.
  • This raw macaroni is dried by standing for 10 hours in a constant temperature bath set at 1 atm, an ambient temperature in the bath of 75 ° C., and a relative humidity of 75% RH, and dried to a moisture content of 12.5% by mass.
  • Pastas dried macaroni
  • GV was measured using a pulverized product obtained by pulverizing a part of the dried macaroni as a sample. Table 1 shows the results.
  • Step (2)> Subsequently, the dried macaroni described above was boiled in boiling water (1 atm, about 100° C.) for 11 minutes to obtain pregelatinized pasta (pregelatinized macaroni).
  • the mass of macaroni (pregelatinized macaroni) after boiling was 260 parts by mass with respect to 100 parts by mass of the raw material flour.
  • Step (3)> The pregelatinized macaroni cooled to 25°C is immersed in an acid solution (tartaric acid aqueous solution, product temperature 25°C) adjusted to a pH range of 2.2 to 2.8 for 30 to 60 seconds to separate the pregelatinized macaroni and the acid solution. made contact. After that, the gelatinized macaroni was taken out from the acid liquid and drained using a sieve to remove excess acid liquid.
  • an acid solution tartaric acid aqueous solution, product temperature 25°C
  • step (4) cooked macaroni was produced in the same manner as in Example 3, except that the heating temperature was changed as shown in Table 2 below, and the color tone and texture of macaroni were evaluated. Table 2 shows the results. Table 2 shows the results of Example 3 again.
  • Example 4 Example 3 except that in step (4), the sealed macaroni housed in the packaging bag was heated for 45 minutes under a pressure condition of 103 ° C. in a state of being completely submerged in hot water using a pressure cooker. Cooked macaroni was produced in the same manner as above, and the color tone and texture of the macaroni were evaluated. The results are shown in Table 2 below. Table 2 repeats the results of Example 3.
  • Example 12-14 Cooked macaroni was produced in the same manner as in Example 3, except that the blending of the raw material flour was changed as shown in Table 3 below, and the color tone and texture of the macaroni were evaluated. Table 3 shows the results. Table 3 reproduces the results of Example 3.
  • "Vital Gluten” is A-glu G manufactured by Glico Nutrition Foods.
  • step (1) cooked macaroni was produced in the same manner as in Example 3, except that the drying conditions for macaroni were changed as shown in Table 4 below, and the color tone and texture of macaroni were evaluated. Table 4 shows the results. Table 4 reproduces the results of Example 3.
  • step (1) cooked macaroni was produced in the same manner as in Example 3, except that the drying time was changed so that the moisture content of the macaroni after drying was the value shown in Table 5 below. were evaluated for color tone and texture. Table 5 shows the results. Table 5 reproduces the results of Example 3.
  • Example 26-30 Manufacture of cooked macaroni in the same manner as in Example 3, except that durum semolina used for the raw material flour from various production areas was blended in various ways and adjusted to have b* shown in Table 6 below. Then, the color tone and texture of the macaroni were evaluated. b* was measured using a color difference meter (CR-410; manufactured by Comica Minolta). Table 6 shows the results. Table 6 shows the results of Example 3 again.

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  • Life Sciences & Earth Sciences (AREA)
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Abstract

A cooked pasta production method according to the present invention includes: a step for preparing dried pasta by drying raw pasta obtained from neutral dough; a step for obtaining pre-gelatinized pasta by pre-gelatinizing the dried pasta; a step for bringing the pre-gelatinized pasta into contact with an acidic liquid; and a step for heating the pre-gelatinized pasta that has been brought into contact with the acidic liquid in conditions of standard pressure and 80-100°C in a sealed state. The cooked pasta obtained via these steps has a pH of 4.0-4.6 and a protein content of 3.5-5.8 mass%. It is preferable that the moisture content of the dried pasta be 10-15 mass%. It is also preferable that the gluten vitality of the dried pasta be 20% or greater.

Description

調理済みパスタ類の製造方法Process for producing cooked pasta
　本発明は、調理済みパスタ類の製造方法に関する。 The present invention relates to a method for producing cooked pasta.
　パスタ、うどん、そば、ラーメン等の麺類は、世界中で喫食されている非常に人気の高い食品である。これらは小麦粉や米粉等の原料を水と共に混捏して生地を製造し、該生地から細長い麺線状に成型した後、茹で調理して喫食される。一般に麺類は水分含有量が高く、保存には適していないため、多くは製造後短時間のうちに消費されている。しかしながら、麺類は大量の湯を用いて茹で調理しないと味が落ちることが多く、家庭で調理するには困難が多い。そのため、より簡便に麺類を喫食できるように、調理済みで保存性を高めた麺類が生みだされている。 Noodles such as pasta, udon, soba, and ramen are extremely popular foods eaten around the world. These are made by kneading raw materials such as wheat flour and rice flour with water to form a dough, which is then formed into long and thin noodle strings, boiled and eaten. Generally, noodles have a high water content and are not suitable for storage, so most of them are consumed within a short time after production. However, noodles often lose their taste unless they are boiled in a large amount of hot water, and it is difficult to cook them at home. Therefore, in order to eat noodles more conveniently, cooked noodles with improved shelf life have been produced.
　このような調理済み麺類の一種である冷凍麺類は、麺類を茹で調理後すぐに凍結させることで、これを再加熱して解凍するだけで食することができる。しかし冷凍麺類は保存のため冷凍設備が別途必要になる。
　また調理済み麺類の別の形態として、麺類を蒸し調理後に、油で揚げて乾燥する油揚げ麺や熱風で乾燥するα化麺も広く普及している。これらは乾燥しているため保存性が向上している。しかし、乾燥の際に麺線内部に空隙が生じているため、喫食時において、もともとの麺類とは食感の面で異なってしまう場合が少なからずあった。 Frozen noodles, which are one type of cooked noodles, can be eaten simply by reheating and thawing by freezing the noodles immediately after boiling and cooking. However, frozen noodles require separate refrigeration equipment for storage.
As another form of cooked noodles, fried noodles in which noodles are steamed and then fried in oil and dried, and gelatinized noodles in which noodles are dried with hot air are also widely used. Since they are dry, they have improved storage stability. However, since voids are generated inside the noodle strings during drying, there have been many cases in which the texture differs from that of the original noodles when eaten.
　また調理済み麺類の更に別の形態として、麺類を調理後に有機酸溶液中で処理したものを、加熱殺菌する生タイプ麺が知られている。これらは有機酸由来の独特の酸味が感じられるため、喫食前に湯切りを行うなどの処理を行う必要があるが、この処理によっても、本来の麺類の風味を得にくいという問題がある。
　このように、調理済み麺類は風味や食感に物足りないという問題がある。特にパスタ類は、硬質のデュラム小麦を原料に用い、高圧で押し出して製造するため緻密な内部構造を有していて、滑らかな口当たりと粘りがあるという独特の食感を有している。そのため、特に前記の油揚げ麺やα麺とした場合、パスタらしい食感とはかけ離れたものとなってしまう場合がほとんどであった。 As still another form of cooked noodles, raw type noodles are known, which are prepared by heat sterilizing noodles treated in an organic acid solution after cooking. Since these have a unique sour taste derived from organic acids, it is necessary to perform a treatment such as draining the hot water before eating, but even with this treatment, there is a problem that it is difficult to obtain the original flavor of noodles.
Thus, there is a problem that the cooked noodles are unsatisfactory in flavor and texture. Pasta, in particular, uses hard durum wheat as a raw material and is produced by extruding at high pressure, so it has a dense internal structure and has a unique texture with a smooth texture and stickiness. Therefore, especially when the fried noodles and α-noodles described above are used, in most cases the texture is far from pasta-like texture.
　このような問題に関し、いくつかの改良技術が提案されている。特許文献１には、茹でスパゲティをレトルト殺菌することが記載されている。特許文献２には、茹でマカロニの蛋白質量を特定範囲とすると共に、有機酸処理及び密封加熱殺菌する電子レンジ調理用マカロニが記載されている。特許文献３には、酸性の生地から酸性パスタを調製し、乾燥、調理後に再度酸性処理し、包装後加熱殺菌するパスタの製造方法が記載されている。特許文献４には、乾麺を茹で調理後にｐＨ３．７～４．２に調整し、非加熱条件で、殺菌された容器に無菌下で充填、密封する長期保存用麺類が記載されている。 A number of improved technologies have been proposed regarding such problems. Patent Document 1 describes retort sterilization of boiled spaghetti. Patent Literature 2 describes macaroni for microwave cooking, which is boiled with a specific range of protein content and is subjected to organic acid treatment and sealed heat sterilization. Patent Literature 3 describes a method for producing pasta in which acidic pasta is prepared from an acidic dough, dried and cooked, then acidified again, and then heat sterilized after packaging. Patent Document 4 describes noodles for long-term storage, which are prepared by adjusting the pH of dried noodles to 3.7 to 4.2 after boiling and cooking, and then aseptically filling and sealing them in a sterilized container under non-heated conditions.
特開平２－１８６９５４号公報JP-A-2-186954 特開平１１－１５５５０９号公報JP-A-11-155509 ＵＳ２００３１９０４００Ａ１US2003190400A1 特開２００５－２５３４６０号公報Japanese Patent Application Laid-Open No. 2005-253460
　近年のパスタ類の人気の高まり等を背景に、調理の簡便性とパスタ類らしい食感とを高いレベルで兼ね備えた高品質の調理済みパスタ類が求められている。しかし、特許文献１～４の麺類はいずれも、調理の簡便性と品質の高さとを兼ね備えたものではない。 With the increasing popularity of pasta in recent years, there is a demand for high-quality cooked pasta that combines ease of cooking with a high level of pasta-like texture. However, none of the noodles disclosed in Patent Documents 1 to 4 has both convenience of cooking and high quality.
　したがって、本発明の課題は、喫食時の調理が簡便であり、且つ品質の高い調理済みパスタ類を提供することにある。 Therefore, an object of the present invention is to provide high-quality cooked pasta that is easy to cook when eating.
　本発明は、中性の生地から得られた生パスタ類を乾燥させて乾燥パスタ類とし、
　前記乾燥パスタ類をα化処理してα化パスタ類を得て、
　前記α化パスタ類と酸性液とを接触させ、然る後に、
　前記酸性液に接触させた前記α化パスタ類を、常圧及び８０～１００℃の条件且つ密封状態で加熱して、ｐＨが４．０～４．６であり且つ蛋白質含有量が３．５～５．８質量％である調理済みパスタ類を得る、調理済みパスタ類の製造方法を提供するものである。 The present invention provides dried pasta by drying fresh pasta obtained from a neutral dough,
Pregelatinizing the dried pasta to obtain pregelatinized pasta,
Contacting the gelatinized pasta with an acidic liquid, and then
The gelatinized pasta brought into contact with the acidic liquid is heated under atmospheric pressure and 80 to 100° C. in a sealed state to obtain a pH of 4.0 to 4.6 and a protein content of 3.5. Provided is a method for producing cooked pastas that yields ~5.8% by mass of cooked pastas.
　以下に本発明の好ましい実施形態を説明する。本発明の調理済みパスタ類の製造方法（以下、単に「製造方法」ともいう。）は、以下の（１）～（４）の各工程を経て、ｐＨが好ましくは４．０～４．６であり、且つ蛋白質含有量が好ましくは３．５～５．８質量％である調理済みパスタ類を得るものである。 A preferred embodiment of the present invention will be described below. The method for producing the cooked pasta of the present invention (hereinafter also simply referred to as the “production method”) is performed through the following steps (1) to (4), and the pH is preferably 4.0 to 4.6. and preferably has a protein content of 3.5 to 5.8 mass %.
　（１）中性の生地から得られた生パスタ類を乾燥させて乾燥パスタ類とする。
　（２）乾燥パスタ類をα化処理してα化パスタ類を得る。
　（３）α化パスタ類と酸性液とを接触させる。
　（４）酸性液に接触させたα化パスタ類を、常圧及び８０～１００℃の条件且つ密封状態で加熱する。 (1) Fresh pastas obtained from neutral dough are dried to obtain dried pastas.
(2) Dry pastas are subjected to pregelatinization treatment to obtain pregelatinized pastas.
(3) Bring the gelatinized pasta into contact with an acid solution.
(4) The gelatinized pasta brought into contact with the acid solution is heated under conditions of normal pressure and 80 to 100° C. and in a sealed state.
　本明細書における「パスタ類」とは、小麦粉、好ましくはデュラム小麦に由来するデュラム粉を含む原料粉を含有する生地を用いて製造される麺類であり、マカロニやペンネ等のショートパスタや、麺線形状のロングパスタを包含する趣旨である。原料粉に関する説明は後述する。 As used herein, the term "pastas" refers to noodles produced using dough containing raw material flour containing wheat flour, preferably durum flour derived from durum wheat. This is intended to include linear long pasta. A description of the raw material powder will be given later.
　ショートパスタは、典型的には、その外寸（最長差し渡し長さ）が１～８ｃｍ程度であり、最長差し渡し長さの線分に沿う方向と直交する方向の外寸（例えば直径）は０．２～３ｃｍ程度である。ロングパスタは、その最長差し渡し長さがショートパスタよりも長く、且つ最長差し渡し長さの線分に沿う方向と直交する方向の外寸（例えば直径）が１．０～１２ｍｍ程度のものである。 Short pasta typically has an outer dimension (longest span length) of about 1 to 8 cm, and an outer dimension (for example, diameter) in a direction perpendicular to a line segment having the longest span length is 0.5 cm. It is about 2 to 3 cm. The long pasta has a longest span length longer than that of the short pasta, and has an outer dimension (for example, a diameter) of about 1.0 to 12 mm in a direction orthogonal to a line segment having the longest span length.
　本明細書において、「Ｘ～Ｙ［Ｚ］」（Ｘ及びＹは任意の数字であり、［Ｚ］は必要に応じて付される単位である。）と記載した場合、特に断らない限り「Ｘ［Ｚ］以上Ｙ［Ｚ］以下」又は「Ｘ以上Ｙ以下」を意味する。
　また、本明細書におけるｐＨは、特に断りのない限り、品温２５℃において測定されたものである。また本明細書における常圧は、特に断りのない限り、１気圧を指す。 In this specification, when described as "X to Y [Z]" (X and Y are arbitrary numbers, and [Z] is an optionally attached unit.) Unless otherwise specified, " X [Z] or more and Y [Z] or less" or "X or more and Y or less".
Moreover, the pH in this specification is measured at a product temperature of 25° C. unless otherwise specified. In addition, normal pressure in this specification refers to 1 atmosphere unless otherwise specified.
　まず、本製造方法の工程（１）について説明する。生パスタ類は、典型的には、原料粉と、水等の原料液とを混合した混合物を混捏して生地を調製し、該生地を常法で所定の形状となるように成形することで、生パスタ類が得られる。生地の成形は特に限定されず、例えば、所定形状の押出ノズルから生地を押し出す押出成形法でもよく、あるいは、生地を麺帯状に押出し、麺帯をローラー等によって圧延し、さらに切り刃で切りだすことにより成形する方法でもよい。 First, step (1) of this manufacturing method will be described. Fresh pasta is typically prepared by kneading a mixture of raw material flour and a raw material liquid such as water to prepare a dough, and molding the dough into a predetermined shape by a conventional method. , fresh pastas are obtained. Forming of the dough is not particularly limited, and for example, it may be an extrusion molding method in which the dough is extruded from an extrusion nozzle of a predetermined shape, or the dough is extruded into a noodle strip shape, the noodle strip is rolled with a roller or the like, and further cut out with a cutting blade. A molding method may be used.
　工程（１）では、上記原料粉から中性の生地を調製する。生地が中性であるとは、生地のｐＨが６．０～７．０であることをいう。生地のｐＨは、５ｍｍ角程度に刻んだ測定対象の生地１０ｇ及び蒸留水９０ｇをミルサーに入れ、３０秒間混合粉砕して混合液を得たあと、該混合液にｐＨメーターの電極を入れて静置し、ｐＨ変動が安定したときに示されるｐＨとすることができる。 In step (1), a neutral dough is prepared from the raw material flour. The fact that the dough is neutral means that the pH of the dough is 6.0 to 7.0. The pH of the dough was measured by placing 10 g of the dough to be measured and 90 g of distilled water cut into about 5 mm squares in a miller, mixing and pulverizing for 30 seconds to obtain a mixed liquid, and then placing the electrode of the pH meter in the mixed liquid and static. and the pH indicated when the pH fluctuation stabilizes.
　このような中性の生地を調製するためには、例えば、原料液としてｐＨ６．５～７．５の水を原料粉に添加して混捏して生地を調製すればよい。このようなｐＨを有する原料液を用いて中性の生地を調製することによって、得られるパスタ類の色が良好となり見栄えが良くなり、且つ食感も良好なものとなる。
　同様の観点から、原料液の添加量は、原料液として水を用いた場合には、原料粉１００質量部に対して好ましくは２０～４０質量部である。
　また、パスタ類に特有の滑らかな口当たりと粘りがある食感を向上させる観点から、生地を調製するにあたり、好ましくは常圧よりも減圧した環境下で、より好ましくは減圧度が－８０～－１０１．３ｋＰａ（真空に相当する）である環境下で混捏を行う。 In order to prepare such a neutral dough, for example, water having a pH of 6.5 to 7.5 is added as a raw material solution to the raw material flour, and the mixture is kneaded to prepare the dough. By preparing a neutral dough using a raw material liquid having such a pH, the resulting pastas have a good color, a good appearance, and a good texture.
From the same point of view, when water is used as the raw material liquid, the amount of the raw material liquid to be added is preferably 20 to 40 parts by weight with respect to 100 parts by weight of the raw material powder.
In addition, from the viewpoint of improving the smooth mouthfeel and sticky texture peculiar to pasta, when preparing the dough, it is preferably under an environment with a reduced pressure than normal pressure, more preferably at a degree of reduced pressure of -80 to -. Kneading is performed under an environment of 101.3 kPa (equivalent to vacuum).
　このようにして得られた中性の生地を用いて、生パスタ類を製造する。生パスタ類は、例えば、所定のパスタの形状となるように押し出して直接成形してもよく、麺帯状に押し出した後で所定の長さや幅に切断して成形してもよい。
　いずれの場合であっても、生地を押し出して生パスタ類を得る場合には、好ましくは常圧よりも減圧した環境下で、より好ましくは減圧度が－８０～－１０１．３ｋＰａである環境下に生地を置いて、且つ圧力（押出圧）が好ましくは６０～１６０ｋｇｆ／ｃｍ２で生地を押し出して、生パスタ類を得ることが好ましい。このような条件で押し出すことで、パスタに特有の滑らかな口当たりと粘りがある食感を効果的に発現させることができる。 The neutral dough thus obtained is used to produce fresh pastas. Fresh pastas may be extruded into a predetermined pasta shape and directly molded, or may be extruded into a noodle strip and then cut into predetermined lengths and widths and molded.
In any case, when the dough is extruded to obtain fresh pasta, it is preferably under an environment with a reduced pressure lower than normal pressure, more preferably under an environment where the degree of pressure reduction is -80 to -101.3 kPa. It is preferable to obtain fresh pastas by placing the dough in a mold and extruding the dough with a pressure (extrusion pressure) of preferably 60 to 160 kgf/cm 2 . By extruding under such conditions, it is possible to effectively express the smooth mouthfeel and viscous texture peculiar to pasta.
　その後、得られた生パスタ類を乾燥させて乾燥パスタ類を得る。つまり、乾燥パスタ類は、生パスタ類に含まれる水分量よりも少なくなったものである。乾燥パスタ類を得るための方法は、例えば、低温乾燥、高温乾燥、超高温乾燥等の乾熱式の乾燥方法が挙げられる。これらの方法は単独で又は複数組み合わせて採用することができる。
　低温乾燥を行う場合、その条件は、好ましくは湿度７０～８０％ＲＨであり、好ましくは温度４０～６０℃であり、好ましくは１８～２８時間の条件である。
　高温乾燥を行う場合、その条件は、好ましくは湿度７４～８２％ＲＨであり、好ましくは温度６０～８４℃であり、好ましくは８～１２時間の条件である。
　超高温乾燥を行う場合、その条件は、好ましくは湿度７４～９０％ＲＨ、より好ましくは８０～９０％ＲＨであり、好ましくは温度８４℃以上であり、好ましくは２～６時間の条件である。 After that, the obtained fresh pastas are dried to obtain dried pastas. In other words, dried pasta has less water content than fresh pasta. Methods for obtaining dried pasta include, for example, dry heat drying methods such as low temperature drying, high temperature drying, and ultra-high temperature drying. These methods can be employed singly or in combination.
When low-temperature drying is performed, the conditions are preferably humidity of 70 to 80% RH, temperature of 40 to 60° C., and duration of 18 to 28 hours.
When high temperature drying is performed, the conditions are preferably humidity of 74 to 82% RH, temperature of 60 to 84° C., and duration of 8 to 12 hours.
When performing ultra-high temperature drying, the conditions are preferably a humidity of 74 to 90% RH, more preferably 80 to 90% RH, preferably a temperature of 84 ° C. or higher, preferably 2 to 6 hours. .
　乾燥処理は、生パスタ類の水分含有量が好ましくは１０～１５質量％、好ましくは１１～１４．５質量％となるまで行う。すなわち、得られる乾燥パスタ類が上述した水分含有量となっていることが好ましい。一般的に、生パスタ類の水分含有量は２０～４０質量％の範囲であるので、このような水分含有量となるまで生パスタ類を乾燥させることによって、タンパク質及び澱粉の特性をパスタ類の特性に合うように変化させ、パスタ類特有の歯ごたえを発現できるように食感を向上させることができる。
　このような水分含有量を達成するためには、例えば上述した乾燥方法を上述の好ましい温湿度の条件で行えばよい。
　水分含有量は、絶乾法に準じて、試料を１０５℃で定質量になるまで乾燥し、乾燥前後の質量差を水分質量として、乾燥前の試料の質量における水分質量を百分率で表したものである。 The drying treatment is carried out until the water content of the fresh pasta is preferably 10 to 15% by mass, preferably 11 to 14.5% by mass. That is, it is preferable that the dry pasta to be obtained has the water content described above. In general, the water content of fresh pasta is in the range of 20 to 40% by mass, so by drying the fresh pasta to such a water content, the protein and starch characteristics of the pasta can be improved. The texture can be improved so as to express the texture peculiar to pasta by changing it so as to match the characteristics.
In order to achieve such a moisture content, for example, the above-described drying method may be performed under the above-described preferred temperature and humidity conditions.
The water content is expressed as a percentage of the weight of the sample before drying by drying the sample at 105 ° C until it reaches a constant weight according to the absolute dry method, and taking the difference in weight before and after drying as the water weight. is.
　次いで、本製造方法の工程（２）として、上述の工程（１）で得られた乾燥パスタ類をα化処理する。この処理は、パスタ類を通常喫食可能な状態にすることを目的とした処理（いわゆる調理）であり、上述した乾燥を行うことを目的とした加熱とは異なる処理である。
　α化処理は、通常のパスタ類の調理の際に採用される条件であり、且つパスタ類が喫食可能な状態にまで行えばよい。このような条件としては、例えば、８０～１００℃の湯中で茹で調理したり、あるいは８０～１００℃の飽和水蒸気を用いて蒸し調理したりする方法などの多量の水の存在下で加熱調理する方法が挙げられる。本工程（２）を行ったあと、必要に応じて、水切りなどを行って、α化処理に供した余剰の水分を除去する処理を行ってもよい。 Next, as step (2) of the present production method, the dried pasta obtained in step (1) above is subjected to a gelatinization treatment. This process is a process (so-called cooking) for the purpose of making the pastas edible normally, and is a process different from the above-described heating for the purpose of drying.
Pregelatinization treatment is a condition that is usually employed in the cooking of pasta, and should be carried out until the pasta is edible. Such conditions include, for example, cooking by boiling in hot water at 80 to 100°C, or cooking by steaming using saturated steam at 80 to 100°C, in the presence of a large amount of water. method. After the step (2) is performed, if necessary, water may be drained to remove excess moisture that has been subjected to the gelatinization treatment.
　本工程（２）における歩留まりとしては、生地の調製において用いられた原料粉の質量１００質量部に対して、α化処理後のパスタ類の質量が、好ましくは２３０～３００質量部、より好ましくは２４０～２７０質量部となるように、調理時間を適宜調整すればよい。このような歩留まりとなるまでα化処理を行うことによって、パスタの内部まで適度にα化が進行し、パスタ類特有の弾力及び粘りのある食感が得られる。 The yield in this step (2) is preferably 230 to 300 parts by mass, more preferably 230 to 300 parts by mass, more preferably 100 parts by mass of the raw material flour used in preparing the dough. The cooking time may be appropriately adjusted so as to obtain 240 to 270 parts by mass. By carrying out the gelatinization treatment until such a yield is achieved, the gelatinization progresses moderately to the inside of the pasta, and the texture with elasticity and stickiness peculiar to pasta can be obtained.
　続いて、本製造方法の工程（３）として、工程（２）で得られたα化パスタ類と、酸性液とを接触させて、α化パスタ類の表面に酸性液を付着させる。酸性液のｐＨは、好ましくは２．０～３．０、より好ましくは２．２～２．８の範囲である。このような範囲であることによって、最終生産物である調理済みパスタ類のｐＨを好適な範囲に調整することができ、芽胞菌などの菌の発育及び増殖を抑制し、保存性を高めることができる。このことは、後述する工程（４）と組み合わせて採用することで、常温での長期保管が可能になるので更に有利である。 Subsequently, in step (3) of this production method, the pregelatinized pasta obtained in step (2) is brought into contact with an acidic liquid to adhere the acidic liquid to the surface of the pregelatinized pasta. The pH of the acid solution is preferably in the range of 2.0-3.0, more preferably in the range of 2.2-2.8. With such a range, the pH of the finished cooked pasta, which is the final product, can be adjusted to a suitable range, the growth and proliferation of bacteria such as spore-forming bacteria can be suppressed, and the storage stability can be enhanced. can. This is more advantageous when used in combination with step (4), which will be described later, since it enables long-term storage at room temperature.
　酸性液としては、有機酸及び無機酸、並びにこれらの塩のうち少なくとも一種を水溶液としたものが挙げられる。有機酸としては、例えば酢酸などの脂肪族モノカルボン酸、コハク酸、アジピン酸等の脂肪族飽和ジカルボン酸、乳酸、リンゴ酸、クエン酸、酒石酸及びグルコン酸などのヒドロキシ酸、フマル酸等の脂肪族不飽和ジカルボン酸、フィチン酸等のリン酸エステル等が例示できる。無機酸としては、例えば炭酸、リン酸等が挙げられる。これらの酸は１種又は２種以上を組み合わせて用いることができる。また上述した酸は、飲食品に使用可能な酸であることも好ましい。
　また有機酸及び無機酸は、酸性液のｐＨを上述した範囲に調整可能な限りにおいて、塩又はその混合物として用いてもよい。酸性液には、上記有機酸又は無機酸以外に、必要に応じて酸性液中１０質量％以下の量で、油脂類、調味料等を含んでいてもよい。 Examples of the acidic liquid include an aqueous solution of at least one of organic acids, inorganic acids, and salts thereof. Examples of organic acids include aliphatic monocarboxylic acids such as acetic acid, aliphatic saturated dicarboxylic acids such as succinic acid and adipic acid, hydroxy acids such as lactic acid, malic acid, citric acid, tartaric acid and gluconic acid, and fatty acids such as fumaric acid. Group unsaturated dicarboxylic acids, phosphate esters such as phytic acid, and the like can be exemplified. Examples of inorganic acids include carbonic acid and phosphoric acid. These acids can be used singly or in combination of two or more. Moreover, it is also preferable that the acid mentioned above is an acid that can be used in food and drink.
Organic acids and inorganic acids may be used as salts or mixtures thereof as long as the pH of the acid solution can be adjusted within the range described above. In addition to the above organic acid or inorganic acid, the acidic liquid may contain oils and fats, seasonings, and the like in an amount of 10% by mass or less in the acidic liquid, if necessary.
　α化パスタ類と酸性液との接触方法は、例えば、α化パスタ類を酸性液に浸漬する方法、α化パスタ類に酸性液を噴霧する方法、酸性液を刷毛等を用いてα化パスタ類に塗布する方法が挙げられる。 The method of contacting the gelatinized pasta with the acidic liquid includes, for example, a method of immersing the gelatinized pasta in the acidic liquid, a method of spraying the gelatinized pasta with the acidic liquid, and a method of spraying the gelatinized pasta with the acidic liquid using a brush or the like. There is a method of applying to the kind.
　α化パスタ類と酸性液との接触条件は、常圧下、品温を好ましくは１０～５０℃、より好ましくは３０～４５℃の状態で、接触時間を好ましくは３０秒～１２０秒、より好ましくは３０秒～６０秒とする。このような条件で行うことによって、接触工程によるパスタ類の過度な歩留り上昇を抑え、良好な食感を維持したままｐＨを制御して、保存性と食感とを両立して優れたものとすることができる。また上述した条件は、α化パスタ類を酸性液に浸漬する方法で採用することが、処理の簡便性の観点から好適である。 The contact conditions between the gelatinized pasta and the acidic liquid are as follows: normal pressure, product temperature of preferably 10 to 50° C., more preferably 30 to 45° C., contact time of preferably 30 to 120 seconds, more preferably 30 to 120 seconds. is 30 to 60 seconds. By carrying out under such conditions, an excessive increase in the yield of pasta due to the contact process is suppressed, the pH is controlled while maintaining a good texture, and excellent storage stability and texture are compatible. can do. Moreover, from the viewpoint of simplicity of treatment, it is preferable to employ the above-described conditions in a method in which the pregelatinized pasta is immersed in an acid solution.
　また、酸性液に接触させたα化パスタ類のｐＨが、好ましくは３．４～３．８となるように、酸性液を接触させることが好ましい。このような条件とすることによって、以後の工程で加熱した場合でも、最終生産物である調理済みパスタ類のｐＨを好適な範囲に調整することができ、喫食時に知覚されうる酸味を適度に抑制しつつ、常温保管可能となる保存性の高い調理済みパスタ類が得られる。上述のｐＨ範囲となったα化パスタ類を得るためには、例えば、酸性液の接触条件及び方法として、上述の好適なｐＨ及び好適な接触条件を採用して行えばよい。 In addition, it is preferable to contact the acid liquid so that the pH of the gelatinized pasta brought into contact with the acid liquid is preferably 3.4 to 3.8. Under these conditions, even when heated in the subsequent steps, the pH of the final product, the cooked pasta, can be adjusted to a suitable range, and the sourness that can be perceived during eating can be moderately suppressed. Cooked pasta with high preservability that can be stored at room temperature while maintaining the temperature is obtained. In order to obtain pregelatinized pasta having the above-described pH range, for example, the above-described suitable pH and suitable contact conditions may be adopted as the contact conditions and method of the acidic liquid.
　パスタ類のｐＨは、１ｃｍ程度に刻んだ測定対象のパスタ類１０ｇ及び蒸留水９０ｇをミルサーに入れ、３０秒間混合粉砕して混合液を得たあと、該混合液にｐＨメーターの電極を入れて静置し、ｐＨ変動が安定したときに示されるｐＨをパスタ類のｐＨとする。このパスタ類のｐＨ測定方法は、本明細書において共通である。 The pH of the pasta was measured by adding 10 g of the pasta to be measured and 90 g of distilled water cut into pieces of about 1 cm in a miller, mixing and grinding for 30 seconds to obtain a mixed liquid, and then inserting the electrode of the pH meter into the mixed liquid. The pH indicated when the pH fluctuation is stabilized after standing is taken as the pH of the pasta. The pH measurement method of this pasta is common in this specification.
　工程（３）を経て得られたα化パスタ類は、必要に応じて、酸性液の水切りを行ったり、あるいは、酸性液の水切りを行った後、パスタ類どうしの付着を防止することを目的として、パスタ類の表面に油脂、乳化油脂等を噴霧等により付着させたりして、以後の工程に供してもよい。酸性液の意図しない残存を低減して、良好な風味及び食感を有するパスタ類を得る観点から、水切りなどの方法で余剰の酸性液を除去して、以後の工程に供することが好ましい。またパスタ類の保存性を高める観点から、工程（３）を経たα化パスタ類の表面に酸性液が付着した状態で、以後の工程に供することも好ましい。 The gelatinized pasta obtained through the step (3) is, if necessary, drained of the acidic liquid, or after the acidic liquid is drained, the purpose is to prevent the pastas from adhering to each other. Alternatively, oil, emulsified oil or the like may be adhered to the surface of the pasta by spraying or the like, and then subjected to subsequent steps. From the viewpoint of reducing the unintentional residual of the acidic liquid and obtaining pasta having a good flavor and texture, it is preferable to remove the excess acidic liquid by a method such as draining and use it for the subsequent steps. From the viewpoint of enhancing the storage stability of the pasta, it is also preferable to subject the gelatinized pasta after the step (3) to the subsequent steps in a state in which the acidic liquid is adhered to the surface.
　最後に、工程（４）として、酸性液に接触させたα化パスタ類を密封状態とし、この状態で加熱処理して、目的とする調理済みパスタ類を得る。具体的には、酸性液に接触させたα化パスタ類を包装容器に収容して密封状態とし、この状態で包装容器とともにα化パスタ類を加熱処理して、目的とする調理済みパスタ類を得る。本工程は、加熱によるパスタ類の殺菌を主な目的とし、上述の乾燥やα化を目的とした加熱とは異なる。この工程を経ることによって、パスタ類に含まれる適切な水分量を維持しながら殺菌できるので、食感が十分に維持されたまま品質の高いパスタ類を得ることができる。 Finally, in step (4), the gelatinized pasta brought into contact with the acidic liquid is brought into a sealed state and heat-treated in this state to obtain the desired cooked pasta. Specifically, the pregelatinized pasta brought into contact with the acidic liquid is housed in a packaging container in a sealed state, and in this state, the pregelatinized pasta is heat-treated together with the packaging container to obtain the desired cooked pasta. obtain. The main purpose of this step is to sterilize the pasta by heating, which is different from the above-described heating for the purpose of drying or pregelatinization. By going through this step, it is possible to sterilize the pasta while maintaining an appropriate amount of water contained in the pasta, so that it is possible to obtain high-quality pasta while sufficiently maintaining the texture.
　工程（４）において用いられる包装容器は、食品を密封することができ且つ加熱に耐えられるものであればよく、例えば、プラスチック製の袋体や、プラスチック製若しくはガラス製の瓶や箱が挙げられる。密封とは、固体、液体及び気体の容器内外の流通が遮断されていることを指す。 The packaging container used in step (4) may be one that can seal the food and can withstand heating, and examples thereof include plastic bags and plastic or glass bottles and boxes. . Sealing refers to blocking the flow of solids, liquids and gases inside and outside the container.
　工程（４）における加熱温度は、常圧の環境下で、好ましくは８０～１００℃、より好ましくは８５～９９．５℃である。また加熱時間は、上述の温度の範囲で、好ましくは２分～１２０分、より好ましくは５分～９０分である。加熱方法は、例えばα化パスタ類が収容された包装容器を、湯煎したり、飽和水蒸気で加熱したりするなどの方法が挙げられる。このような加熱条件を採用することによって、流通及び保管に適するように殺菌を効果的に行いつつ、パスタ類に含まれる水分量を適切に維持しながらパスタの品質低下を抑制して、パスタ特有の優れた食感が十分に発現したものとなる。 The heating temperature in step (4) is preferably 80 to 100°C, more preferably 85 to 99.5°C under normal pressure. The heating time is preferably 2 minutes to 120 minutes, more preferably 5 minutes to 90 minutes, within the temperature range described above. The heating method includes, for example, a method of boiling the packaging container containing the gelatinized pasta in hot water or heating it with saturated steam. By adopting such heating conditions, it is possible to effectively sterilize the pasta so that it is suitable for distribution and storage. The excellent texture of is fully expressed.
　酸性液に接触させたα化パスタ類の充填率は、包装容器の内容積に対して、好ましくは３０～９０体積％、より好ましくは５０～８５体積％である。このような充填率とすることによって、本工程での殺菌効率を高めつつ、パスタどうしの付着を防止できる。 The filling rate of the gelatinized pasta that has been brought into contact with the acidic liquid is preferably 30-90% by volume, more preferably 50-85% by volume, relative to the internal volume of the packaging container. By setting such a filling rate, adhesion of pasta to each other can be prevented while improving the sterilization efficiency in this step.
　以上の工程（１）～（４）を経て、目的とする調理済みパスタ類を得ることができる。この調理済みパスタ類は、そのｐＨが好ましくは４．０～４．６である。
　工程（４）を経ることにより、調理済みパスタ類は、酸性液の接触後のα化パスタ類よりもｐＨが上昇したものとなるが、これはパスタの表面に付着していた酸性液が、工程（３）及び（４）を経て、パスタの内部まで浸透したものと推察される。このようなｐＨに調整されることによって、芽胞菌などの菌の発育及び増殖を抑制し、長期保存性を更に高めることができる。 Through the above steps (1) to (4), the desired cooked pasta can be obtained. The cooked pastas preferably have a pH between 4.0 and 4.6.
Through step (4), the cooked pasta has a higher pH than the gelatinized pasta after contact with the acidic liquid. It is presumed that it penetrated into the inside of the pasta through steps (3) and (4). By adjusting the pH to such a value, the growth and proliferation of bacteria such as spore-forming bacteria can be suppressed, and the long-term storage stability can be further enhanced.
　また、工程（１）～（４）を経て得られた調理済みパスタ類は、その蛋白質含有量が好ましくは３．５～５．８質量％、より好ましくは４．２～５．４質量％、さらに好ましくは４．５～５．２質量％である。このような蛋白質含有量であることによって、滑らかな口当たりと粘りと適度な歯ごたえとを兼ね備えたパスタらしい食感が維持及び発現できる。 The protein content of the cooked pasta obtained through steps (1) to (4) is preferably 3.5 to 5.8% by mass, more preferably 4.2 to 5.4% by mass. , more preferably 4.5 to 5.2% by mass. With such a protein content, it is possible to maintain and develop a pasta-like texture that combines smooth mouthfeel, stickiness, and moderate crunchiness.
　上述した調理済みパスタ類の蛋白質含有量は、工程（４）を経て得られたパスタ類を対象としたものであり、２５℃における調理済みパスタ類の質量（湿重量）に対する蛋白質の含有量である。調理済みパスタ類中の蛋白質の含有量は、調理済みパスタ類から１Ｍトリス－塩酸緩衝溶液によって抽出された画分を燃焼法（改良デュマ法）により測定されるものである。 The protein content of the cooked pasta described above is for the pasta obtained through the step (4), and is the protein content relative to the mass (wet weight) of the cooked pasta at 25 ° C. be. The protein content in the cooked pasta is measured by the combustion method (modified Dumas method) of the fraction extracted from the cooked pasta with 1M Tris-HCl buffer solution.
　蛋白質含有量を上述の範囲に調整する方法としては、例えば、本製造方法の各工程におけるパスタ類への吸水量や蛋白質の損失を考慮して、製造条件や、パスタ類の原料における蛋白質含有量を調整することにより行うことができる。具体的には、原料粉として蛋白質含有量１２質量％の小麦粉を用いた場合、原料粉１００質量部に対して、パスタ類の質量が２５０質量部となるまでα化処理すると、α化パスタ類の蛋白質含有量は約４．８質量％となる。この状態で以後の工程を行うことで、蛋白質含有量は若干低下する傾向にあるが、上述した好適な蛋白質含有量の範囲となった調理済みパスタを得ることができる。 As a method for adjusting the protein content within the above range, for example, considering the amount of water absorbed by the pasta and the loss of protein in each step of the present production method, the production conditions and the protein content in the raw material of the pasta can be done by adjusting Specifically, when wheat flour with a protein content of 12% by mass is used as the raw material flour, the gelatinized pasta will be The protein content of is about 4.8% by mass. By carrying out the subsequent steps in this state, although the protein content tends to decrease slightly, it is possible to obtain cooked pasta with the protein content within the preferred range described above.
　工程（４）を経て得られた調理済みパスタ類は、包装などにより密封状態となっているので、これをそのままの状態で冷却し、その後、常温、冷蔵温度又は冷凍温度で保存、流通することができる。特に、工程（４）を経て得られた調理済みパスタ類は、ｐＨの制御及び密封状態での加熱によって保存性が高いものとなっているので、パスタ類特有の弾力及び粘り等の良好な食感が維持されたまま、常温での長期保存性及び長期流通性に優れたものとなる。 Since the cooked pasta obtained through step (4) is in a sealed state by packaging or the like, it should be cooled as it is, and then stored and distributed at normal temperature, refrigerated temperature or frozen temperature. can be done. In particular, the cooked pasta obtained through step (4) has high preservability due to pH control and heating in a sealed state. It is excellent in long-term storage stability and long-term distribution at room temperature while maintaining the taste.
　このような調理済みパスタ類を喫食する際は、例えば包装容器から取り出して室温のまま喫食するか、あるいは、包装容器ごと又は包装容器から取り出して電子レンジ等を用いて再加熱したあと喫食することができる。調理済みパスタ類を喫食する際は、再加熱の有無によらず、通常のパスタ類を喫食するのと同様に、ソースをかける等してもよく、又は本発明の調理済みパスタ類と具材やソース等と共に加熱混合するなど再調理を行ってもよい。
　このように、本発明によって得られる調理済みパスタ類は、そのままで、あるいは加熱するのみで簡便に喫食でき、またパスタ特有の優れた食感が維持されたものとなる。 When eating such cooked pasta, for example, take it out of the packaging container and eat it at room temperature, or take it out of the packaging container or take it out of the packaging container and reheat it using a microwave oven or the like before eating it. can be done. When eating the cooked pasta, regardless of whether it is reheated, it may be served with sauce or the like in the same way as eating ordinary pasta, or the cooked pasta of the present invention and ingredients It may be re-cooked, such as by heating and mixing with a sauce or the like.
As described above, the cooked pasta obtained by the present invention can be eaten as it is or simply by heating, and the excellent texture peculiar to pasta is maintained.
　生地の原料となる原料粉としては、小麦粉を好適に用いることができる。小麦粉としては、一般的に麺類に用いられる強力粉、準強力粉、中力粉及び薄力粉、並びにデュラム粉のうち一種又は二種以上を用いることができる。デュラム粉としてはその種類は問わず、例えば、デュラムセモリナやデュラム小麦粉が挙げられる。本発明のパスタ類には、これらの１種を単独で又は２種以上を組み合わせて用いることができる。 Wheat flour can be suitably used as the raw material flour that is the raw material of the dough. As wheat flour, one or more of hard flour, semi-strong flour, medium-strength flour, weak flour, and durum flour, which are generally used for noodles, can be used. Any type of durum flour can be used, and examples thereof include durum semolina and durum wheat flour. One of these can be used alone or two or more of them can be used in combination for the pasta of the present invention.
　原料粉に含まれる小麦粉の割合は、原料粉１００質量％に対し、好ましくは５０質量％以上、より好ましくは７０質量％以上、さらに好ましくは９０質量％以上、最も好ましくは原料粉全量が小麦粉である。つまり、工程（１）に供される生地に含まれる原料粉は、小麦粉のみを用いることが好ましい。このような割合であることによって、調理済みパスタにおいて、パスタらしい自然な食感が得られるとともに、酸性液によるパスタ類のｐＨ調整を安定させて、保存性を更に高めることができる。 The ratio of wheat flour contained in the raw material flour is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, and most preferably the whole amount of the raw material flour is wheat flour. be. That is, it is preferable to use only wheat flour as the raw material flour contained in the dough to be subjected to step (1). With such a ratio, the cooked pasta can have a natural pasta-like texture, and the pH adjustment of the pasta by the acidic liquid can be stabilized to further enhance the storage stability.
　これに加えて、原料粉に用いる小麦粉は、デュラム粉を５０質量％以上の主要原料として用いることが好ましく、さらに好ましくはデュラム粉を８０質量％以上、最も好ましくは全量デュラム粉を用いることである。つまり、工程（１）に供される生地に含まれる原料粉は、その全量がデュラム粉のみを用いることが好ましい。このような割合であることによって、調理済みパスタにおいて、硬さと弾力とが両立して向上したパスタらしい食感が得られる。 In addition to this, the wheat flour used as the raw material flour is preferably 50% by mass or more of durum flour as the main raw material, more preferably 80% by mass or more of durum flour, and most preferably 100% durum flour. . That is, it is preferable that the raw material flour contained in the dough to be subjected to step (1) is entirely durum flour. With such a ratio, in the cooked pasta, it is possible to obtain a pasta-like texture in which both hardness and elasticity are improved.
　パスタ類の製造に用いる原料粉は、その色調が所定の範囲であることが好ましい。詳細には、Ｌ＊ａ＊ｂ＊表色系における原料粉のｂ＊値が好ましくは２５～３８、より好ましくは３０～３５である。ｂ＊は、色調をＣＩＥＬＡＢ色空間で表したときの青色又は黄色さの目安となる数値であり、黄色であれば１～２５５の間の数値で表される。ｂ＊が上述した範囲であることによって、得られる調理済みパスタ類の色調がパスタらしい透明感のある冴えた黄色となり、喫食者の食欲を高めることができる。本発明におけるｂ＊は、コニカミノルタ社のＣＲ４１０や日本電色工業社のＸＥ６０００等の通常の測色計を使用して測定することができる。ｂ＊を上述の範囲となるように調整するためには、例えば、黄色味の強いデュラム小麦を原料に選定する等の方法が挙げられる。 It is preferable that the color tone of the raw material flour used in the production of pasta is within a predetermined range. Specifically, the b* value of the raw material powder in the L*a*b* color system is preferably 25-38, more preferably 30-35. b* is a numerical value that serves as a measure of blueness or yellowness when color tone is expressed in the CIELAB color space, and yellow is represented by a numerical value between 1 and 255. When b* is in the range described above, the color tone of the obtained cooked pasta becomes clear yellow with pasta-like transparency, which can increase the appetite of the eaters. The b* in the present invention can be measured using a normal colorimeter such as CR410 from Konica Minolta or XE6000 from Nippon Denshoku Industries. In order to adjust b* to fall within the above range, for example, a method such as selecting durum wheat, which has a strong yellow color, as a raw material can be used.
　本発明の効果が奏される限りにおいて、パスタ類の原料粉には、必要に応じて小麦粉以外の他の原料を含有可能である。他の原料としては、例えば、澱粉類、糖類、卵、食塩、油脂、増粘剤、乳化剤等が挙げられる。原料粉における他の原料の含有量は、原料粉１００質量％に対し、通常０～５０質量％の範囲で調整され、好ましくは非含有である。 As long as the effect of the present invention is exhibited, the raw material flour of pasta can contain other raw materials other than wheat flour as needed. Other raw materials include, for example, starches, sugars, eggs, salt, fats and oils, thickeners, emulsifiers and the like. The content of other raw materials in the raw material powder is usually adjusted in the range of 0 to 50% by mass with respect to 100% by mass of the raw material powder, preferably not contained.
　最終生産物である調理済みパスタ類の色調を本来のパスタ類が有する冴えたものとして、見栄えを良好にして喫食者に食欲を増進させやすくするとともに、パスタ類の食感を更に高める観点から、乾燥パスタ類のグルテンバイタリティ（ＧＶ）が、好ましくは２０％以上、好ましくは２７％以上、さらに好ましくは３３％以上である。このＧＶは高ければ高いほど好ましいが、４０％以下が現実的である。このようなＧＶを有する乾燥パスタを得るためには、例えば、高温下で乾燥する方法が挙げられ、具体的には、乾燥温度が好ましくは６０～８０℃、より好ましくは６０～７５℃である高温乾燥を採用することが効率的である。 From the viewpoint of improving the appearance of the finished pasta, which is the final product, so that the color tone of the cooked pasta is the same as that of the original pasta, making it easier for consumers to increase their appetite, and further enhancing the texture of the pasta. The gluten vitality (GV) of the dry pasta is preferably 20% or higher, preferably 27% or higher, more preferably 33% or higher. The higher the GV, the better, but 40% or less is realistic. In order to obtain dried pasta having such a GV, for example, a method of drying at a high temperature can be mentioned. Specifically, the drying temperature is preferably 60 to 80°C, more preferably 60 to 75°C. Employing high temperature drying is efficient.
　乾燥パスタ類のＧＶは、測定対象の乾燥パスタ類を粉砕して調製した粉砕物を試料として、以下の方法によって測定される。下記のＧＶの測定方法は、（ｉ）粉砕物の可溶性粗蛋白質含有量の測定、（ii）粉砕物の全粗蛋白質含有量の測定、及び（iii）ＧＶの算出、の順で行われる。尚、前記（ｉ）及び（ii）それぞれにおける粗蛋白質含有量の測定法は、ケルダール法や燃焼法等の公知の方法を採用することができる。以下に示す測定方法として、ケルダール法を例にとり説明する。 The GV of dried pasta is measured by the following method, using a pulverized material prepared by pulverizing the dried pasta to be measured as a sample. The GV measurement method described below is carried out in the order of (i) measuring the soluble crude protein content of the pulverized product, (ii) measuring the total crude protein content of the pulverized product, and (iii) calculating the GV. As for the method for measuring the crude protein content in each of the above (i) and (ii), known methods such as the Kjeldahl method and the combustion method can be employed. As the measuring method shown below, the Kjeldahl method will be described as an example.
＜グルテンバイタリティ（ＧＶ）の測定方法＞
（i）粉砕物の可溶性粗蛋白質含有量の測定：
　（ａ）１００ｍＬ容量のビーカーに試料（粉砕物）を２ｇ精秤して入れる。
　（ｂ）前記ビーカーに０．０５規定酢酸４０ｍＬを加えて、室温で６０分間攪拌して懸濁液を調製する。
　（ｃ）前記（ｂ）で得た懸濁液を遠沈管に移して、５０００ｒｐｍで５分間遠心分離を行った後、濾紙を用いて濾過し、濾液を回収する。
　（ｄ）前記ビーカーを０．０５規定酢酸４０ｍＬで洗い、その洗液を遠沈管に移して、５０００ｒｐｍで５分間遠心分離を行った後、濾紙を用いて濾過し、濾液を回収する。
　（ｅ）前記（ｃ）及び（ｄ）で回収した濾液を一緒にして１００ｍＬにメスアップする。
　（ｆ）ティケーター社（スウェーデン）のケルテックオートシステムのケルダールチューブに前記（ｅ）で得られた液体の２５ｍＬをホールピペットで入れて、分解促進剤（日本ゼネラル株式会社製「ケルタブＣ」；硫酸カリウム：硫酸銅＝９：１（質量比）１錠及び濃硫酸１５ｍＬを加える。
　（ｇ）前記ケルテックオートシステムに組み込まれているケルテック分解炉（ＤＩＧＥＳＴＩＯＮ　ＳＹＳＴＥＭ　２０　１０１５型）を用いて、ダイヤル４で１時間分解処理を行い、さらにダイヤル９又は１０で１時間分解処理を自動的に行った後、この分解処理に続いて連続的に且つ自動的に、同じケルテックオートシステムに組み込まれているケルテック蒸留滴定システム（ＫＪＥＬＴＥＣ　ＡＵＴＯ　１０３０型）を用いて、その分解処理を行った液体を蒸留及び滴定して（滴定には０．１規定硫酸を使用）、下記数式（Ａ１）により、試料（粉砕物）中の可溶性粗蛋白質含有量を求める。 <Method for measuring gluten vitality (GV)>
(i) Determination of soluble crude protein content of grind:
(a) 2 g of a sample (pulverized material) is accurately weighed and placed in a 100 mL beaker.
(b) Add 40 mL of 0.05 N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension.
(c) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, filtered using filter paper, and the filtrate is recovered.
(d) The beaker is washed with 40 mL of 0.05N acetic acid, the washing is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, filtered with filter paper, and the filtrate is recovered.
(e) Combine the filtrates collected in (c) and (d) above and make up to 100 mL.
(f) Put 25 mL of the liquid obtained in (e) above into a Kjeldahl tube of Keltec Auto System of Ticator (Sweden) with a whole pipette, and add a decomposition accelerator (Nippon General Co., Ltd. "Keltab C"; sulfuric acid One tablet of potassium:copper sulfate=9:1 (mass ratio) and 15 mL of concentrated sulfuric acid are added.
(g) Using the Keltec decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the Keltec Auto System, the dial 4 performs decomposition for 1 hour, and the dial 9 or 10 automatically performs decomposition for 1 hour. After performing the decomposition treatment, continuously and automatically following this decomposition treatment, using a Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec Auto system, the liquid subjected to the decomposition treatment is distilled and titrated (using 0.1 N sulfuric acid for titration), and the soluble crude protein content in the sample (crushed material) is determined by the following formula (A1).
　可溶性粗蛋白質含有量（％）＝０．１４×（Ｔ１－Ｂ１）×Ｆ１×Ｎ１×（１００／Ｓ１）×（１／２５）　・・・（Ａ１）
　前記数式（Ａ１）中、記号は以下の内容を示す。
　　Ｔ：滴定に要した０．１規定硫酸の量（ｍＬ）
　　Ｂ：ブランクの滴定に要した０．１規定硫酸の量（ｍＬ）
　　Ｆ：滴定に用いた０．１規定硫酸の力価（用時に測定するか又は力価の表示のある市販品を用いる）
　　Ｎ：窒素蛋白質換算係数（５．７０）
　　Ｓ：試料（粉砕物）の秤取量（ｇ） Soluble crude protein content (%) = 0.14 x (T1-B1) x F1 x N1 x (100/S1) x (1/25) (A1)
In the formula (A1), symbols indicate the following contents.
T: amount of 0.1N sulfuric acid required for titration (mL)
B: Amount (mL) of 0.1N sulfuric acid required for blank titration
F: Potency of 0.1 N sulfuric acid used for titration (measure at the time of use or use a commercially available product with a potency indication)
N: nitrogen protein conversion factor (5.70)
S: Weighing amount (g) of sample (pulverized material)
（ii）粉砕物の全粗蛋白質含有量の測定：
　（ａ）前記（i）の測定で用いたものと同じティケーター社のケルテックオートシステムのケルダールチューブに、試料（粉砕物）を０．５ｇ精秤して入れ、これに前記（i）の測定における前記（ｆ）で用いたものと同じ分解促進剤１錠及び濃硫酸５ｍＬを加える。
　（ｂ）前記（i）の測定で用いたケルテックオートシステムのケルテック分解炉を用いて、ダイヤル９又は１０で１時間分解処理を行った後、この分解処理に続いて連続的に且つ自動的に、同じケルテックオートシステムに組み込まれている前記（i）で用いたものと同じケルテック蒸留滴定システムを用いて、前記で分解処理を行った液体を蒸留及び滴定して（滴定には０．１規定硫酸を使用）、下記数式（Ａ２）により、試料（粉砕物）の全粗蛋白質含有量を求める。 (ii) Measurement of total crude protein content of grind:
(a) 0.5 g of the sample (pulverized material) was accurately weighed and placed in the same Kjeldahl tube of Keltec Auto System manufactured by Ticator as used in the measurement of (i) above, and the measurement of (i) above was performed. 1 tablet of the same decomposition accelerator as used in (f) above and 5 mL of concentrated sulfuric acid are added.
(b) Using the Keltec decomposition furnace of the Keltec Auto System used in the measurement of (i) above, after performing decomposition treatment with dial 9 or 10 for 1 hour, following this decomposition treatment, continuous and automatic Then, using the same Keltec distillation titration system as used in (i) above, which is incorporated in the same Keltec Auto System, the liquid subjected to the decomposition treatment above is distilled and titrated (0.0 for titration). 1N sulfuric acid is used), and the total crude protein content of the sample (crushed material) is determined by the following formula (A2).
　全粗蛋白質含有量（％）＝（０．１４×Ｔ×Ｆ×Ｎ）／Ｓ　・・・（Ａ２）
　前記数式（Ａ２）中、記号は以下の内容を示す。
　　Ｔ：滴定に要した０．１規定硫酸の量（ｍＬ）
　　Ｆ：滴定に用いた０．１規定硫酸の力価（用時に測定）
　　Ｎ：窒素蛋白質換算係数（５．７０）
　　Ｓ：試料（粉砕物）の秤取量（ｇ） Total crude protein content (%) = (0.14 x T x F x N)/S (A2)
In the formula (A2), symbols indicate the following contents.
T: amount of 0.1N sulfuric acid required for titration (mL)
F: Potency of 0.1 N sulfuric acid used for titration (measured when used)
N: nitrogen protein conversion factor (5.70)
S: Weighing amount (g) of sample (pulverized material)
（iii）ＧＶの算出：
　前記（i）の測定で求めた試料（粉砕物）の可溶性粗蛋白質含有量、及び前記（ii）の測定で求めた試料（粉砕物）の全粗蛋白質含有量から、下記数式（Ａ３）により、試料（粉砕物）のＧＶを求める。
　　ＧＶ（％）＝（可溶性粗蛋白質含有量／全粗蛋白質含有量）×１００　・・・（Ａ３） (iii) Calculation of GV:
From the soluble crude protein content of the sample (pulverized product) obtained by the measurement in (i) above and the total crude protein content of the sample (pulverized product) obtained by the measurement of (ii) above, the following formula (A3) , to determine the GV of the sample (crushed material).
GV (%) = (soluble crude protein content/total crude protein content) x 100 (A3)
　以下、実施例を挙げて、本発明を更に説明するが、本発明は下記の実施例に限定されるものではない。 The present invention will be further described below with reference to examples, but the present invention is not limited to the following examples.
（実施例１～６及び比較例１～２）
＜工程（１）＞
　原料粉としてデュラムセモリナ（蛋白質含有量１３質量％）１００質量部に対して、原料液として中性の水３４質量部を加え、パスタ用ミキサーで－９０ｋＰａの減圧条件下にて６分間混捏して、生地を得た。原料粉のｂ＊値は３０であり、得られた生地のｐＨは６．５の中性であった。
　次いで、成形機（パスタ製造機）を用いて、上述の生地を－９０ｋＰａの減圧条件下、押出圧１６０ｋｇｆ／ｃｍ２でマカロニ形状（直径５ｍｍ、肉厚１．５ｍｍ）に押出し、長さ４ｃｍごとに切断して、生パスタ類としての生マカロニ（水分含有量３３質量％）を製造した。 (Examples 1-6 and Comparative Examples 1-2)
<Step (1)>
To 100 parts by mass of durum semolina (protein content: 13% by mass) as raw material flour, 34 parts by mass of neutral water as raw material liquid is added, and kneaded for 6 minutes under reduced pressure conditions of -90 kPa with a mixer for pasta. , got the dough. The b* value of the raw material flour was 30, and the resulting dough had a neutral pH of 6.5.
Next, using a molding machine (pasta making machine), the above dough is extruded into a macaroni shape (diameter 5 mm, wall thickness 1.5 mm) under reduced pressure conditions of -90 kPa and an extrusion pressure of 160 kgf / cm 2 , and each 4 cm length It was cut into pieces to produce raw macaroni (water content: 33% by mass) as fresh pasta.
　この生マカロニを、１気圧、槽内の雰囲気温度が７５℃、相対湿度が７５％ＲＨに設定された恒温槽内に１０時間静置して乾燥させ、水分含有量１２．５質量％の乾燥パスタ類（乾燥マカロニ）を製造した。この乾燥マカロニの一部を粉砕した粉砕物を試料としてＧＶを測定した。その結果を表１に示す。 This raw macaroni is dried by standing for 10 hours in a constant temperature bath set at 1 atm, an ambient temperature in the bath of 75 ° C., and a relative humidity of 75% RH, and dried to a moisture content of 12.5% by mass. Pastas (dried macaroni) were produced. GV was measured using a pulverized product obtained by pulverizing a part of the dried macaroni as a sample. Table 1 shows the results.
＜工程（２）＞
　続いて、上述の乾燥マカロニを、沸騰した湯（１気圧、約１００℃）中で１１分間茹で調理して、α化パスタ類（α化マカロニ）を得た。原料粉１００質量部に対する、茹で調理後のマカロニ（α化マカロニ）の質量は２６０質量部であった。 <Step (2)>
Subsequently, the dried macaroni described above was boiled in boiling water (1 atm, about 100° C.) for 11 minutes to obtain pregelatinized pasta (pregelatinized macaroni). The mass of macaroni (pregelatinized macaroni) after boiling was 260 parts by mass with respect to 100 parts by mass of the raw material flour.
＜工程（３）＞
　２５℃まで冷却したα化マカロニを、ｐＨ２．２～２．８の範囲に調整した酸性液（酒石酸水溶液、品温２５℃）中に３０～６０秒間浸漬し、α化マカロニと酸性液とを接触させた。その後、α化マカロニを酸性液から取り出し、ざるを用いて水切りを行い、余剰の酸性液を除去した。 <Step (3)>
The pregelatinized macaroni cooled to 25°C is immersed in an acid solution (tartaric acid aqueous solution, product temperature 25°C) adjusted to a pH range of 2.2 to 2.8 for 30 to 60 seconds to separate the pregelatinized macaroni and the acid solution. made contact. After that, the gelatinized macaroni was taken out from the acid liquid and drained using a sieve to remove excess acid liquid.
＜工程（４）＞
　酸性液に接触させたα化マカロニを、耐熱性の包装袋に２００ｇずつ収容して、包装袋を密封した（充填率６５体積％）。この包装袋をウォーターバスに投入し、包装袋が水面に露出しないように熱湯中に沈んだ状態で９８℃、４５分間加熱した。その後、室温まで冷却して、目的とする調理済みパスタ類（調理済みマカロニ）を得た。得られた調理済みマカロニの一部を用いて、ｐＨ及び蛋白質含有量を測定した。その結果を表１に示す。 <Step (4)>
200 g of the pregelatinized macaroni that had been brought into contact with the acid liquid was placed in heat-resistant packaging bags, and the packaging bags were sealed (filling rate: 65% by volume). This packaging bag was put into a water bath and heated at 98° C. for 45 minutes while submerged in hot water so that the packaging bag was not exposed to the surface of the water. Then, it was cooled to room temperature to obtain the desired cooked pasta (cooked macaroni). A portion of the resulting cooked macaroni was used to measure pH and protein content. Table 1 shows the results.
〔パスタ類の色調の評価〕
　各実施例及び比較例の調理済みマカロニを包装袋に密封状態で収容したまま、室温で１週間保存した。その後、包装袋からマカロニを取り出して白い皿に載せた。この状態のマカロニを以下の評価基準に従って１０名の専門パネラーに観察してもらい、その色調を評価してもらった。これらの結果を１０名の算術平均点として以下の表１に示す。算術平均点が高いほど、パスタ類の色調に優れ、喫食者への食欲を増進できることを意味する。 [Evaluation of color tone of pasta]
The cooked macaroni of each example and comparative example was stored at room temperature for 1 week while sealed in the packaging bag. After that, the macaroni was taken out from the packaging bag and placed on a white plate. The macaroni in this state was observed by 10 expert panelists according to the following evaluation criteria, and the color tone was evaluated. These results are shown in Table 1 below as the arithmetic mean score of 10 people. The higher the arithmetic mean score, the better the color tone of the pasta, which means that the appetite of the consumer can be increased.
（色調の評価基準）
　５点：全体に透明感がある冴えた黄色をしており、極めて良好。
　４点：全体に透明感がある黄色をしており、良好。
　３点：くすみがあるが、黄色味があり、問題の無い色調である。
　２点：やや赤みがかった黄色をしており、不良。
　１点：赤みがかった黄色をしており、極めて不良。 (Evaluation criteria for color tone)
5 points: It has a clear yellow color with a sense of transparency as a whole, and is extremely good.
4 points: Yellow color with transparency overall, good.
3 points: There is dullness, but there is yellowishness, and the color tone is satisfactory.
2 points: Slightly reddish yellow, poor.
1 point: Reddish yellow, extremely poor.
〔パスタ類の食感の評価〕
　各実施例及び比較例の調理済みマカロニを包装袋に密封状態で収容したまま、室温で１週間保存した。その後、沸騰させた水中に包装袋ごと入れ、５分間再加熱した。そして、包装袋から取り出したマカロニを以下の評価基準に従って１０名の専門パネラーに食してもらい、その食感を評価してもらった。これらの結果を１０名の算術平均点として以下の表１に示す。算術平均点が高いほど、滑らかな口当たり、粘り及び適度な歯ごたえを兼ね備え、パスタ類特有の食感が維持及び発現できていることを意味する。 [Evaluation of texture of pasta]
The cooked macaroni of each example and comparative example was stored at room temperature for 1 week while sealed in the packaging bag. After that, the whole packaging bag was placed in boiling water and reheated for 5 minutes. Then, the macaroni taken out from the packaging bag was eaten by 10 expert panelists according to the following evaluation criteria, and the texture was evaluated. These results are shown in Table 1 below as the arithmetic mean score of 10 people. The higher the arithmetic mean score, the smoother the mouthfeel, stickiness, and moderate crunchiness, and the more the texture peculiar to pasta can be maintained and expressed.
（食感の評価基準）
　５点：全体に滑らかな口当たりがあり、粘りもあり、極めて良好。
　４点：滑らかな口当たりと粘りがややあり、良好。
　３点：滑らかな口当たりと粘りにやや物足りなさがあり、やや硬いか、やや柔らかいが、問題の無い食感である。
　２点：硬い食感であるか、柔らかい食感であり、パスタらしい食感が足りず、不良。
　１点：硬すぎるか、柔らかすぎ、パスタらしい食感に欠け、極めて不良。 (Evaluation criteria for texture)
5 points: Overall smooth mouthfeel and stickiness, extremely good.
4 points: Good with smooth mouthfeel and a little stickiness.
3 points: Smooth mouthfeel and stickiness are somewhat unsatisfactory, and the texture is slightly hard or slightly soft, but there is no problem.
2 points: The texture is hard or soft, and the texture like pasta is insufficient, so it is unsatisfactory.
1 point: Too hard or too soft, lacking pasta-like texture, extremely unsatisfactory.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
（実施例７～１１及び比較例３）
　工程（４）において、加熱温度を以下の表２のように変更した以外は、実施例３と同様にして調理済みマカロニを製造し、マカロニの色調及び食感を評価した。その結果を表２に示す。なお、表２には実施例３の結果を再掲する。 (Examples 7 to 11 and Comparative Example 3)
In step (4), cooked macaroni was produced in the same manner as in Example 3, except that the heating temperature was changed as shown in Table 2 below, and the color tone and texture of macaroni were evaluated. Table 2 shows the results. Table 2 shows the results of Example 3 again.
（比較例４）
　工程（４）において、包装袋に収容して密封状態のマカロニを、圧力鍋を用いて、湯中に完全に沈んだ状態で１０３℃の加圧条件で４５分間加熱した以外は、実施例３と同様にして調理済みマカロニを製造し、マカロニの色調及び食感を評価した。その結果を以下の表２に示す。表２には実施例３の結果を再掲する。 (Comparative Example 4)
Example 3 except that in step (4), the sealed macaroni housed in the packaging bag was heated for 45 minutes under a pressure condition of 103 ° C. in a state of being completely submerged in hot water using a pressure cooker. Cooked macaroni was produced in the same manner as above, and the color tone and texture of the macaroni were evaluated. The results are shown in Table 2 below. Table 2 repeats the results of Example 3.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
（実施例１２～１４）
　原料粉の配合を以下の表３のように変更した以外は、実施例３と同様にして調理済みマカロニを製造し、マカロニの色調及び食感を評価した。その結果を表３に示す。表３には実施例３の結果を再掲する。表３中、「バイタルグルテン」とは、グリコ栄養食品社製のＡ－グルＧである。 (Examples 12-14)
Cooked macaroni was produced in the same manner as in Example 3, except that the blending of the raw material flour was changed as shown in Table 3 below, and the color tone and texture of the macaroni were evaluated. Table 3 shows the results. Table 3 reproduces the results of Example 3. In Table 3, "Vital Gluten" is A-glu G manufactured by Glico Nutrition Foods.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
（実施例１５～１９）
　工程（１）において、マカロニの乾燥条件を以下の表４のように変更した以外は、実施例３と同様にして調理済みマカロニを製造し、マカロニの色調及び食感を評価した。その結果を表４に示す。表４には実施例３の結果を再掲する。 (Examples 15-19)
In step (1), cooked macaroni was produced in the same manner as in Example 3, except that the drying conditions for macaroni were changed as shown in Table 4 below, and the color tone and texture of macaroni were evaluated. Table 4 shows the results. Table 4 reproduces the results of Example 3.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
（実施例２０～２５）
　工程（１）において、マカロニの乾燥後の水分含有量が以下の表５に示される値となるように乾燥時間を変更した以外は、実施例３と同様にして調理済みマカロニを製造し、マカロニの色調及び食感を評価した。その結果を表５に示す。表５には実施例３の結果を再掲する。 (Examples 20-25)
In step (1), cooked macaroni was produced in the same manner as in Example 3, except that the drying time was changed so that the moisture content of the macaroni after drying was the value shown in Table 5 below. were evaluated for color tone and texture. Table 5 shows the results. Table 5 reproduces the results of Example 3.
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
（実施例２６～３０）
　原料粉に用いるデュラムセモリナを種々の産地のものを用いて各種配合して、以下の表６に示されるｂ＊となるように調整した以外は、実施例３と同様にして調理済みマカロニを製造し、マカロニの色調及び食感を評価した。ｂ＊は色差計（ＣＲ－４１０；コミカミノルタ製）を用いて測定した。その結果を表６に示す。なお、表６には実施例３の結果を再掲する。 (Examples 26-30)
Manufacture of cooked macaroni in the same manner as in Example 3, except that durum semolina used for the raw material flour from various production areas was blended in various ways and adjusted to have b* shown in Table 6 below. Then, the color tone and texture of the macaroni were evaluated. b* was measured using a color difference meter (CR-410; manufactured by Comica Minolta). Table 6 shows the results. Table 6 shows the results of Example 3 again.
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
　本発明によれば、喫食時の調理が簡便であり、且つ品質の高い調理済みパスタ類が提供される。 According to the present invention, it is possible to provide high-quality cooked pasta that is easy to cook when eating.

Claims (5)

  1. 　中性の生地から得られた生パスタ類を乾燥させて乾燥パスタ類とし、
    　前記乾燥パスタ類をα化処理してα化パスタ類を得て、
    　前記α化パスタ類と酸性液とを接触させ、然る後に、
    　前記酸性液に接触させた前記α化パスタ類を、常圧及び８０～１００℃の条件且つ密封状態で加熱して、ｐＨが４．０～４．６であり且つ蛋白質含有量が３．５～５．８質量％である調理済みパスタ類を得る、調理済みパスタ類の製造方法。     Drying the fresh pasta obtained from the neutral dough to obtain dried pasta,
    Pregelatinizing the dried pasta to obtain pregelatinized pasta,
    Contacting the gelatinized pasta with an acidic liquid, and then
    The gelatinized pasta brought into contact with the acidic liquid is heated under atmospheric pressure and 80 to 100° C. in a sealed state to obtain a pH of 4.0 to 4.6 and a protein content of 3.5. A method for producing cooked pastas that yields ~5.8% by mass of cooked pastas.
  2. 　前記生地は、原料粉と原料液とを含み、
    　前記原料粉として、小麦粉のみからなるものを用いる、請求項１に記載の製造方法。     The dough contains raw material flour and raw material liquid,
    2. The production method according to claim 1, wherein the raw material flour is made of only wheat flour.
  3. 　前記生地は、原料粉と原料液とを含み、
    　Ｌ＊ａ＊ｂ＊表色系におけるｂ＊が２５～３８である前記原料粉を用いる、請求項１又は２に記載の製造方法。     The dough contains raw material flour and raw material liquid,
    3. The production method according to claim 1, wherein the raw material powder having b* of 25 to 38 in the L*a*b* color system is used.
  4. 　前記乾燥パスタ類の水分含有量が１０～１５質量％である、請求項１～３のいずれか一項に記載の製造方法。 The production method according to any one of claims 1 to 3, wherein the water content of the dried pasta is 10 to 15% by mass.
  5. 　前記乾燥パスタ類のグルテンバイタリティが２０％以上である、請求項１～４のいずれか一項に記載の製造方法。 The production method according to any one of claims 1 to 4, wherein the gluten vitality of the dried pasta is 20% or more.
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11124A (en) * 1997-06-11 1999-01-06 Fuiide Atsupu:Kk Production of packaged quick-to-boil and noodle
JP2003052323A (en) * 2001-08-10 2003-02-25 Nissin Food Prod Co Ltd Method for diminishing acid taste/acid odor of raw-type instant noodle
JP2005253460A (en) * 2004-02-12 2005-09-22 Ezaki Glico Co Ltd Method for producing packaged boiled noodle
JP2015123030A (en) * 2013-12-27 2015-07-06 日清製粉株式会社 Production method of noodle

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH11124A (en) * 1997-06-11 1999-01-06 Fuiide Atsupu:Kk Production of packaged quick-to-boil and noodle
JP2003052323A (en) * 2001-08-10 2003-02-25 Nissin Food Prod Co Ltd Method for diminishing acid taste/acid odor of raw-type instant noodle
JP2005253460A (en) * 2004-02-12 2005-09-22 Ezaki Glico Co Ltd Method for producing packaged boiled noodle
JP2015123030A (en) * 2013-12-27 2015-07-06 日清製粉株式会社 Production method of noodle

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