Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
  • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products
  • A23L7/109—Types of pasta, e.g. macaroni or noodles
  • A23L7/113—Parboiled or instant pasta

Definitions

• the present invention relates to frozen fried pasta obtained by freezing fried pasta together with sauce.
• Noodles such as pasta are relatively popular foods, but they require a lot of hot water for cooking, and it takes a lot of time to make them edible. Therefore, frozen noodles obtained by freezing cooked noodles are widely used. Frozen noodles are popular because they can be easily eaten simply by heating them with a heating cooker such as a microwave oven. On the other hand, with frozen noodles, water may evaporate from the surface of the noodles during frozen storage, causing so-called "freezer burn", a phenomenon in which the noodles lose their original color and become whitish.
• Frozen noodles that have been burnt by freezer not only have an inferior appearance due to discoloration, but even if they are heated in a microwave oven, the freezer-burned portion will have a hard texture, so that the taste and texture will be inferior, and the commercial value will be significantly reduced. It will be In recent years, high-power microwave ovens with an output of 1000 W or more have become popular, and when frozen noodles are heated with a high-power microwave oven, not only the freezer-burned part but also the non-freezer-burned part will be burnt. There were cases where it occurred and was not suitable for eating.
• stir-fried pasta which is obtained by frying (sautéing) pasta such as spaghetti and macaroni
• Some stir-fried pastas are also distributed as frozen foods, and such frozen stir-fried pastas can be conveniently eaten by heating in a microwave oven.
• Frozen stir-fried pasta includes pasta with sauce, which is a combination of pasta and sauce.
• sauce is a combination of pasta and sauce.
• a method for producing frozen fried pasta with sauce it is common to have a step of mixing boiled pasta and sauce, frying and cooking, and then freezing.
• the frozen stir-fried pasta with sauce produced by such a method is unfavorable because the pasta absorbs water in the sauce during the freezing step or subsequent frozen storage, resulting in a dry texture of the pasta after thawing. There is a problem that it is easy to become a thing.
• Patent Documents 1 and 2 describe techniques that can solve the above-mentioned problems peculiar to frozen fried pasta with sauce.
• the technique described in Patent Document 1 is mainly characterized by adopting a process of sautéing boiled pasta, adding sauce to the obtained sauteed pasta, and freezing in a method for producing frozen sauteed pasta with sauce.
• the technique described in Patent Document 2 is a method for producing fried noodles with frozen sauce, which includes a step of frying boiled noodles to obtain fried noodles, a step of mixing the fried noodles with sauce, and a step of cooling the fried noodles with sauce in a vacuum and then freezing the noodles.
• the main feature is the adoption of
• Patent Document 3 as an improved technique for heating and cooking noodle dishes that are not integrated with the sauce, such as yakisoba, gelatinized noodles are heated for a short time by directly blowing high-temperature hot air to stir-fry them. It is described that the noodles are finished in a baked color. Patent Document 3 does not specifically describe technical matters related to frozen noodles.
• Patent Documents 1 to 3 can be expected to have a certain effect in improving the flavor of fried pasta, there is still room for improvement, and the effect of preventing scorching when heated in a high-power microwave oven was particularly limited.
• An object of the present invention is to provide frozen stir-fried pasta that is resistant to freezer burn and that is resistant to scorching even when heated using a high-power microwave oven.
• the inventor of the present invention found that when the frozen stir-fried pasta, which has been frozen together with the sauce, is heated in a microwave oven, part of the pasta tends to be over-fried and burnt.
• frozen stir-fried pasta is heated using a high-output microwave oven with an output of 1000 W or more, which has been widely used in recent years, the pasta is likely to be strongly scorched and rendered inedible.
• Frozen stir-fried pasta with a high-power microwave has not yet been provided.
• the present invention has been made based on the above findings, and includes a step of frying and cooking gelatinized pasta with oil to prepare fried pasta having a water content of 59.0 to 64.0% by mass; A method for producing frozen stir-fried pasta, comprising a step of mixing and freezing with a sauce.
• a method for producing frozen stir-fried pasta comprises a step of stir-frying gelatinized pasta (hereinafter also referred to as “gelatinized pasta”) with oil to obtain stir-fried pasta (frying step), It has a step of mixing (mixing step) and a step of freezing the mixture (stir-fried pasta with sauce) (freezing step).
• the method for producing frozen stir-fried pasta of the present invention may include a step of producing pregelatinized pasta before the stir-frying step.
• the production process of the gelatinized pasta includes, for example, a process of preparing dough, forming the dough into a predetermined shape to obtain pasta, and cooking the pasta.
• the type of pasta used as a raw material for the gelatinized pasta used in the present invention is not particularly limited, and examples thereof include long noodle-string-shaped pasta and short pasta such as macaroni and penne.
• the method for producing pasta is not particularly limited, and conventionally known methods can be used.
• a typical method for producing pasta is to prepare a dough by mixing a powder raw material containing cereal flour with a liquid raw material such as water, and then mold the dough into a predetermined shape such as a noodle strip shape according to a conventional method. including the step of The pasta obtained through such steps is fresh pasta that has not been dried.
• fresh pasta may be gelatinized to obtain gelatinized pasta, or fresh pasta may be dried to obtain dry pasta, and the dried pasta may be heat-cooked to obtain gelatinized pasta.
• the method of forming the dough is not particularly limited, and for example, it may be an extrusion molding method in which the dough is extruded at high pressure from an extrusion nozzle of a predetermined shape, or the dough is extruded into a noodle strip shape at high pressure to obtain a noodle strip, and the noodle strip is obtained. may be rolled with a roller or the like and further cut out with a cutting blade.
• the cereal flour contained in the powder raw material includes cereal flour and starch, and in the present invention, one of these can be used alone or two or more of them can be used in combination.
• grain flour examples include wheat flour, rice flour, barley flour, rye flour, etc.
• wheat flour examples include strong flour, semi-strong flour, all-purpose flour, weak flour, whole wheat flour, durum flour (including durum semolina and durum wheat flour), and the like. be done.
• unprocessed starch such as potato starch, corn starch, waxy corn starch, rice starch, wheat starch; one type of processing treatment such as cross-linking, phosphorylation, acetylation, etherification, oxidation, and alpha conversion of unprocessed starch. Modified starch obtained as above can be exemplified.
• the powder raw material may contain, if necessary, various raw materials that can be used in the production of noodles, such as sugars, oils and fats, pigments, and seasonings, in addition to grain flour.
• the method of gelatinizing pasta is not particularly limited, and conventionally known methods can be used. Heat cooking method below.
• the gelatinization treatment of pasta is such that the water content of the resulting gelatinized pasta (water content of the gelatinized pasta before stir-frying) is preferably 62.0 to 65.0% by mass, more preferably 62.5 to 62.5% by mass. It is good to carry out so that it may become 64.5 mass %. This makes it easy to adjust the water content of the sautéed pasta to a specific range described below in the sautéed cooking of the gelatinized pasta that is subsequently performed.
• the term "moisture content” refers to drying the sample at 105 ° C. to a constant weight according to the absolute dry method, taking the difference in weight before and after drying as the moisture mass, and the moisture mass in the mass of the sample before drying. is expressed as a percentage.
• the gelatinized pasta liquid may be applied to the surface of the gelatinized pasta.
• the liquid to be adhered to the gelatinized pasta can be prepared, for example, by appropriately combining oils and fats, water, thickeners, salts and the like.
• the oil contained in the liquid attached to the gelatinized pasta prior to frying is not included in the oil used for frying.
• the method of attaching the liquid to the surface of the pregelatinized pasta is not particularly limited, and examples thereof include a method of spraying the liquid onto the pregelatinized pasta and a method of immersing the pregelatinized pasta in the liquid. It is preferable that the liquid is uniformly adhered to the entire surface of the pregelatinized pasta, and from the viewpoint of ensuring this, the product temperature of the liquid and the pregelatinized pasta to which it is adhered should be in the range of 20 to 60°C. is preferred.
• the amount of the liquid attached to the pregelatinized pasta is preferably 2 to 10 parts by mass, more preferably 4 to 8 parts by mass, based on the wet weight of 100 parts by mass of the pregelatinized pasta.
• wet weight refers to the weight of the object (liquid) in a non-frozen and non-dried state (edible state).
• the pregelatinized pasta is stir-fried with oil to obtain the stir-fried pasta.
• Stir-frying (sautéing) is a cooking method in which cooking utensils such as heated iron plates and frying pans are used, and ingredients are heated mainly by utilizing heat conduction from the cooking utensils.
• pregelatinized pasta is given the flavor of fats and oils, a fragrant burnt smell, and the like, and it is expected that leakage of umami components and the like of pregelatinized pasta can be prevented.
• As fats and oils used for stir-frying for example, corn oil, cottonseed oil, soybean oil, olive oil, and the like, which can be used for stir-frying, can be used without particular limitation. can be used in combination.
• the amount of fat used for stir-frying is preferably 5 to 20 parts by mass, more preferably 8 to 16 parts by mass, based on 100 parts by mass of the gelatinized pasta.
• the stir-fried pasta having a water content of 59.0 to 64.0% by mass, preferably 59.5 to 63.5% by mass, more preferably 60.0 to 63.0% by mass.
• Characterized in terms of preparation the present invention is characterized in that the pregelatinized pasta is sautéed and cooked so that the water content of the pregelatinized pasta falls within the specified range.
• freezer burn is less likely to occur, even when heating is performed using a high-power microwave oven, and frozen stir-fried pasta with excellent texture can be obtained.
• the water content of the stir-fried pasta can be adjusted by appropriately adjusting the water content of the gelatinized pasta before stir-frying, the stir-frying method, and the like.
• the stir-frying step it is preferable to stir-fry the gelatinized pasta using a mixture of fat and thickener.
• a mixture of fat and thickener Any thickening agent that can be used in food preparation can be used without particular limitation. Acid, pectin, alginic acid, cellulose, and methylcellulose can be mentioned, and one of these can be used alone or two or more of them can be used in combination.
• the content of the thickener in the mixture of fat and thickener is preferably 0.05 to 1% by mass, more preferably 0.1 to 0.5% by mass, based on the total mass of the mixture. .
• the pregelatinized pasta can be stir-fried according to a conventional method. For example, oil is poured onto a heated iron plate, and when the oil is warmed, the pregelatinized pasta is added, and while the pregelatinized pasta is loosened, it is fried so that the entire surface of the pregelatinized pasta is heated as evenly as possible.
• the stir-frying conditions are not particularly limited, and may be appropriately adjusted according to the type of gelatinized pasta, the heating capacity of cooking utensils, etc. so that the water content of the stir-fried pasta is within the specified range.
• the frying temperature (the temperature of the pasta during frying) is preferably 120 to 230°C, more preferably 130 to 210°C, and the frying time (the time to maintain the frying temperature) is preferably 30 seconds to 8 seconds. minutes, more preferably 45 seconds to 6 minutes.
• the stir-fried pasta is removed from the cooking utensil, and if necessary, the stir-fried pasta is cooled before being subjected to the next step.
• the stir-fried pasta obtained in the stir-frying step and the sauce are mixed.
• the mixing method and the form of the mixture are not particularly limited. It can be in any form.
• the mixing method may be, for example, a method of separating the fried pasta into a container such as a tray and then pouring sauce over part or all of the fried pasta, or a method of pouring sauce over the fried pasta and stirring.
• a method of throwing fried pasta inside may also be used.
• the sauce used in the present invention is a liquid, semi-solid, or pasty food that is fluid at normal temperature and pressure, and can be appropriately selected according to the type of pasta to be used.
• the ingredients contained in the sauce are not particularly limited, and examples include seasonings such as salt, spices, sweeteners, and sodium glutamate; animal and plant extracts; dairy products such as milk, fresh cream, butter, and cheese; starch syrup, dextrin, reduced dextrin, Sugars such as cyclodextrin, sorbitol, and trehalose; eggs such as egg yolk and egg white; organic acids such as vinegar and citric acid or salts thereof; antioxidants such as ascorbic acid or salts thereof and vitamin E; Thickeners, coloring agents, preservatives and the like can be mentioned, and one of these can be used alone or two or more of them can be used in combination, depending on the type of sauce and the like.
• the sauce may contain ingredients that do not have fluidity at normal temperature and pressure, such as solid ingredients, and vegetables, mushrooms, meat, seafood, etc. can be used as ingredients.
• the type of sauce is not particularly limited in the present invention, and examples include meat sauce, Neapolitan sauce, arrabbiata sauce, tomato sauce, carbonara sauce, cheese sauce, cream sauce, white sauce, oil sauce, brown sauce, curry sauce, Worcestershire sauce, and white sauce. is mentioned.
• the amount of the sauce to be mixed with the fried pasta is not particularly limited, but from the viewpoint of further improving the texture, etc., it is preferably 50 to 300 parts by mass on a wet weight basis with respect to 100 parts by mass of the fried pasta. , more preferably 70 to 200 parts by mass.
• the mixture of the fried pasta and the sauce obtained in the mixing step is frozen.
• the method of freezing the stir-fried pasta with sauce is not particularly limited, and any freezing method that is commonly used for this type of noodles can be employed. Examples include rapid freezing and slow freezing. Rapid freezing is particularly preferred.
• Stir-fried pasta with sauce may be frozen by quick freezing once and then stored under normal frozen storage conditions. You can also save. Stir-fried pasta with sauce may be placed in a container and frozen together with the container, which can be expected to prevent freezer burn and facilitate thawing using a heating cooker such as a microwave oven.
• a predetermined amount of sautéed pasta with sauce for example, can be divided into individual portions and put into a container, and then the whole container can be frozen. Further, for example, the fried pasta with sauce can be divided into a predetermined amount, for example, for each person, frozen, and then stored in a container.
• the frozen fried pasta produced by the production method of the present invention becomes edible by thawing.
• the method of thawing the frozen fried pasta is not particularly limited, and may be natural thawing or slow thawing, but thawing accompanied by heating (rapid thawing) is simple.
• Frozen stir-fried pasta produced by the production method of the present invention is less likely to burn even when heated, so rapid thawing can be performed safely. Rapid thawing includes microwave heating, boiling, steam heating, oven heating, and the like.
• the microwave oven a general microwave oven with an output of 500 to 600 W may be used, or a microwave oven with a higher output of 1000 to 1800 W may be used.
• the frozen stir-fried pasta produced by the production method of the present invention is resistant not only to freezer burn, but also to scorching that is a concern when heated in a microwave oven, so it can be heated in a microwave oven with an output of 1000 W or more that can be heated in a short time. can be eaten after
• Examples 1 to 18, Comparative Examples 1 to 4 Commercially available dried spaghetti (manufactured by Nisshin Foods Co., Ltd.) is placed in a pot filled with a large amount of hot water and boiled for a certain period of time so that the boiling yield is within the specified range.
• Pregelatinized spaghetti pregelatinized pasta having a 1.8 mm noodle strip shape and a water content within a predetermined range was prepared.
• Put 10 g of fat (olive oil) or fat composition per 100 g of pregelatinized spaghetti in a separate pan heat the pan with an IH cooker, and heat the oil or fat composition to a predetermined temperature. Then, the gelatinized spaghetti was added to the pot and cooked while being stirred to obtain stir-fried spaghetti.
• stir-fried spaghetti a portion of the stir-fried spaghetti was taken and subjected to measurement of the water content, and one serving (200 g) of the stir-fried spaghetti was placed on a tray, and solids were removed from a commercially available tomato sauce (manufactured by Nisshin Foods Co., Ltd.). 100 g of the removed spaghetti was added and mixed well to allow the tomato sauce to adhere to the entire stir-fried spaghetti.
• the stir-fried spaghetti with sauce thus obtained was rapidly frozen in a freezer with an internal temperature of -20°C to produce the desired frozen stir-fried spaghetti (frozen stir-fried pasta).
• Tables 1 to 3 show the boiling yield when preparing the gelatinized pasta, the frying conditions of the gelatinized pasta (frying temperature, frying time), the water content of the gelatinized pasta before and after frying, and the composition of the oil and fat composition (Table 3). only).
• a frozen stir-fried pasta was produced by mixing the gelatinized pasta with the sauce without stir-frying and cooking the mixture (un-fried pasta with sauce). Specifically, commercially available dry spaghetti (manufactured by Nisshin Foods Co., Ltd.) was placed in a pot filled with a large amount of hot water, boiled for a certain period of time so that the boiling yield was 254% by mass, and then placed in a strainer to add moisture. was sufficiently cut to prepare pregelatinized spaghetti (pregelatinized pasta) having a noodle string shape with a diameter of 1.8 mm and a water content of 64.6% by mass.
• pregelatinized spaghetti pregelatinized pasta having a noodle string shape with a diameter of 1.8 mm and a water content of 64.6% by mass.
• boiling yield refers to the ratio of the mass of the object (pregelatinized spaghetti) after boiling to the mass of the raw material excluding the water (kneading water) of the object (dry spaghetti) before boiling and cooking. (percentage). For example, pregelatinized spaghetti boiled to a boiling yield of 200% by mass is boiled spaghetti that has been boiled so as to absorb water up to twice the mass of the raw material excluding water added before boiling.
• the fried frozen spaghetti was placed on a heat-resistant plate and heated in a microwave oven with an output of 1500 W for 2 minutes and 30 seconds while lightly covering the top surface with a wrap film. After the heating was completed, the state of charring of the spaghetti and the texture at the time of eating were evaluated by the following methods. All of the above evaluations were performed by a trained panel on 10 samples for each type of frozen fried spaghetti to be evaluated, and the arithmetic mean of the evaluation scores of the 10 samples was used as the evaluation score for the evaluation. . The results are shown in Tables 1-3.
• the top surface of the frozen stir-fried spaghetti (frozen noodle mass) to be evaluated is imaged, the captured color image data is input to a computer, and the total area of the frozen noodle mass (the area of the top surface of the frozen noodle mass) in the image data is calculated.
• the calculated area value is the diameter of the noodle string-shaped spaghetti constituting the frozen noodle block (refers to the diameter of the boiled spaghetti obtained by boiling and cooking the spaghetti according to the regulations; in the above examples and comparative examples, 1. 8 mm) to calculate the "spaghetti top view total length".
• the maximum span length of "the part that is whitened unlike the color of normal frozen spaghetti (yellow or a color close to yellow)" (freezer burnt part) is measured, and the "freezer burn length ”.
• the freezer burn length of each of the plurality of freezer burn portions is measured, and the total value thereof is defined as "freezer burn length”.
• the ratio of the "freezer burn length" to the "spaghetti top view total length" (hereinafter also referred to as "freezer burn partial occupation ratio”) is calculated and scored according to the following evaluation criteria. (Evaluation criteria for freezer burn) 5 points: Freezer burn portion occupancy is less than 1%.
• the freezer burn portion occupancy is 1% or more and less than 5%.
• the freezer burn portion occupancy is 5% or more and less than 10%.
• 2 points The freezer burn portion occupancy is 10% or more and less than 20%.
• 1 point The freezer burn portion occupancy rate is 20% or more.
• the top surface of heated frozen fried spaghetti (noodle mass) to be evaluated is imaged, the imaged color image data is captured in a computer, and the total area of the noodle mass (the area of the top surface of the noodle mass) in the image data is calculated,
• the calculated area value is the diameter of the noodle string-shaped spaghetti that constitutes the noodle block (refers to the diameter of the boiled spaghetti obtained by boiling and cooking the spaghetti according to the regulations, 1.8 mm in the above examples and comparative examples). , to calculate the "overall length of spaghetti in top view”.
• the burnt portion occupancy is less than 5%. 4 points: The burnt portion occupancy is 5% or more and less than 10%. 3 points: The burnt portion occupancy rate is 10% or more and less than 20%. 2 points: The burnt portion occupancy rate is 20% or more and less than 40%. 1 point: The burnt portion occupancy rate is 40% or more.
• the pregelatinized pasta was fried and cooked so that the water content of the fried pasta was 59.0 to 64.0% by mass. Compared to , freezer burn and scorching due to microwave heating were greatly reduced, and the texture was excellent.
• Comparative Example 5 although the water content of the stir-fried pasta was about the same as in Example 7, the pregelatinized pasta was stir-fried in the presence of the sauce, so the pregelatinized pasta was stir-fried in the absence of the sauce. Compared to Example 7, the evaluation was low especially in terms of scorching resistance during heating. Further, as shown in Table 3, Examples 12 to 18 using a mixture of fat and thickener (fat composition) in stir-frying are higher than Example 1 using only fat instead of the mixture. was an evaluation.
• freezer burn is less likely to occur, and even if heating is performed using a high-power microwave oven, scorching is less likely to occur, and frozen stir-fried pasta having a texture equivalent to that of non-frozen cooked noodles is provided. can do.
• "freezer burn” refers to a phenomenon in which frozen noodles such as frozen pasta are partially dried during frozen storage. Freezer burn occurs when moisture contained in noodles evaporates or moves inside the noodles, causing the surface of the noodles to turn whitish, the noodles to harden, and the thickness of the noodles to become thin.
• burnt refers to a phenomenon that occurs when frozen noodles are heated, such as hard shrinkage of the noodles and discoloration of the surface of the noodles to brown or black. So-called range burn is a kind of scorching.

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• Polymers & Plastics (AREA)
• Noodles (AREA)

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• 2022
  • 2022-03-30 WO PCT/JP2022/015764 patent/WO2022210816A1/ja not_active Ceased
  • 2022-03-30 JP JP2023511449A patent/JPWO2022210816A1/ja active Pending

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