WO2022210817A1 - Procédé de production de pâtes surgelées - Google Patents

Procédé de production de pâtes surgelées Download PDF

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Publication number
WO2022210817A1
WO2022210817A1 PCT/JP2022/015765 JP2022015765W WO2022210817A1 WO 2022210817 A1 WO2022210817 A1 WO 2022210817A1 JP 2022015765 W JP2022015765 W JP 2022015765W WO 2022210817 A1 WO2022210817 A1 WO 2022210817A1
Authority
WO
WIPO (PCT)
Prior art keywords
sauce
pasta
mass
frozen
spaghetti
Prior art date
Application number
PCT/JP2022/015765
Other languages
English (en)
Japanese (ja)
Inventor
基臣 鈴木
勇 山下
晃正 谷野
武紀 渡辺
Original Assignee
株式会社日清製粉ウェルナ
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 株式会社日清製粉ウェルナ filed Critical 株式会社日清製粉ウェルナ
Priority to JP2022544833A priority Critical patent/JP7262681B2/ja
Publication of WO2022210817A1 publication Critical patent/WO2022210817A1/fr

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Classifications

    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT 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
    • A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A23L7/113—Parboiled or instant pasta

Definitions

  • the present invention relates to a method for producing frozen pasta.
  • Noodles are one of the most popular foods among diners. Cooking noodles generally requires a lot of hot water for cooking, so it is possible to eat cooked noodles that have been frozen and stored in a cooked state simply by reheating at the time of eating. Noodles are distributed.
  • frozen pasta that is eaten with various sauces is widely distributed.
  • Frozen pasta is seasoned with various sauces such as meat sauce and carbonara sauce.
  • sauce which is a combination of pasta and sauce
  • the sauce is scorched due to local overheating caused by microwaves generated from the microwave oven.
  • Patent Literature 1 discloses container-packaged frozen spaghetti in which two layers, a frozen boiled spaghetti layer and a frozen sauce layer that is larger than the layer and covers the entire upper surface of the frozen spaghetti layer, are tightly integrated and housed in a dish-shaped container.
  • Patent Document 2 discloses a liquid food for heating in a microwave oven, in which honey and/or honey and/or nectarized sugar, which is a pre-stage of refined sugar, and an emulsifier with an HLB of 2 to 10 are blended.
  • High-output microwave ovens exceeding 1000 W are widely used at food and drink stores that provide the above-mentioned frozen pasta in order to save cooking time.
  • frozen pasta with sauce is heated in such a high-power microwave oven, heating for a short time tends to cause uneven heating, and heating for a long time tends to cause local overheating, and the heating causes strong scorching of the sauce.
  • the present inventors have found that the food may not be in a state suitable for eating in any case. In addition to this, the present inventors also found that when the frozen pasta with sauce is placed in a container and heated in a high-power microwave oven, the sauce is more likely to be scorched.
  • An object of the present invention is to provide frozen pasta in which the occurrence of scorching of the sauce is reduced and uneven heating is less likely to occur even when heated using a high-power microwave oven.
  • the present invention is a method for producing frozen pasta in which pasta and sauce are frozen in contact with each other, comprising:
  • the production method comprises a step of attaching 20 to 40 parts by mass of sauce to 100 parts by mass of gelatinized pasta, and then freezing both the pasta and the sauce,
  • the sauce has a sugar content of 10 to 24% by mass
  • the sauce has a fat content of 0 to 8% by mass
  • the frozen pasta is eaten by heating with microwaves of 1000 W or more.
  • the method for producing frozen pasta of the present invention (hereinafter also simply referred to as the "production method") is a method for producing frozen pasta with sauce, in which the cooked pasta and the sauce are frozen together in a state in which they are in contact with each other. is obtained. This frozen pasta is heated together with the sauce and eaten.
  • the frozen pasta obtained by this production method is heated in a high-power microwave oven that emits microwaves of 1000 W or more and eaten, the occurrence of scorching of the sauce is reduced and uneven heating is less likely to occur. It is advantageous in that it can That is, the frozen pasta obtained by this production method is suitable for high-power microwave heating.
  • Pasta that can be used in the present invention includes short pasta such as macaroni and penne, and long noodle-shaped pasta, but is not limited to these.
  • 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.
  • raw material flour containing grain flour and liquid such as water are mixed, the mixture is kneaded to prepare a dough, and the dough is molded according to a conventional method.
  • Forming of the dough is not particularly limited, and for example, an extrusion molding method in which the dough is extruded at high pressure from an extrusion nozzle of a predetermined shape may be used. A method of molding by cutting with a blade may also be used.
  • These pastas may be used in subsequent steps as a form in which steps such as drying are not performed (so-called fresh pasta), or may be used in subsequent steps as a form in which a step such as drying is performed (so-called dried pasta).
  • the raw material flour contains grain flour and, if necessary, further contains starch.
  • Grain flour includes wheat flour, rice flour, barley flour, rye flour, etc.
  • Wheat flour includes hard flour, semi-strong flour, all-purpose flour, soft flour, durum flour (including durum semolina and durum wheat flour), and the like.
  • starch include potato starch, corn starch, waxy corn starch, rice starch, wheat starch, etc. These can be used as they are or as processed starches.
  • As the raw material powder one or a mixture of two or more of these can be used.
  • the raw material flour may contain various raw materials that can be used in the production of noodles, such as sugars, oils and fats, pigments, seasonings, and the like.
  • Pregelatinization treatment is so-called cooking for the purpose of making pasta into an edible state.
  • the gelatinized pasta becomes edible cooked pasta.
  • the pasta to be subjected to the gelatinization treatment may be fresh pasta or dried pasta.
  • the gelatinization process is a condition that is adopted when cooking normal 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.
  • the water may be drained to remove excess water that has been subjected to the gelatinization treatment.
  • the mass of the pasta after the gelatinization treatment is preferably 230 to 300 parts by mass, more preferably 240 to 270 parts by mass, with respect to 100 parts by mass of the raw material flour used in the production of the pasta.
  • the cooking time should be adjusted accordingly.
  • gelatinized pasta (hereinafter also referred to as gelatinized pasta) is brought into contact with the sauce to adhere the sauce to the gelatinized pasta (adhesion step).
  • the method of attaching the sauce to the pregelatinized pasta is, for example, a mode in which a predetermined amount of the pregelatinized pasta is placed in a container such as a tray, and then the sauce is placed on the pasta so that at least a portion of the surface of the pasta comes into contact with the sauce.
  • a container such as a tray
  • the sauce is placed on the pasta so that at least a portion of the surface of the pasta comes into contact with the sauce.
  • the gelatinized pasta and the sauce may be mixed and entwined so that the entire surface of the pasta is in contact with the sauce.
  • the sauce used in this step includes liquids to be eaten with pasta, and can be appropriately selected according to the type of pasta to be used.
  • Such sauces include, for example, 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. , but not limited to. These sources can be used singly, in combination, or in mixture.
  • the above-mentioned sauce contains one or more ingredients selected from ingredients such as vegetables, mushrooms, meat, seafood, and eggs, and seasonings such as sugar, salt, oils and fats, and spices. It may be included as appropriate.
  • the amount of the sauce attached to the gelatinized pasta is preferably 20 to 40 parts by mass, more preferably 23 to 38 parts by mass, and even more preferably 26 to 35 parts by mass with respect to 100 parts by mass of the gelatinized pasta.
  • the sauce is less likely to burn and uneven heating can be reduced.
  • a cooked pasta is obtained in which the quality of the sauce and pasta is maintained as it was produced.
  • the sugar content of the sauce that is brought into contact with the gelatinized pasta is preferably 10-24% by mass, more preferably 15-24% by mass, and even more preferably 16-22% by mass.
  • the carbohydrate content in the sauce can be calculated by subtracting the dietary fiber content in the sauce from the carbohydrate content in the sauce.
  • the carbohydrate content in the sauce is the amount obtained by subtracting the total mass% of moisture, protein, fat and ash from 100% by mass of the sauce to be measured, and the content of dietary fiber is determined by the modified Prosky method. It is the required quantity.
  • the moisture content in the sauce is a value calculated from the difference in mass before and after drying when the sauce is dried to a quantitative state at 105° C. according to the absolute dry method (normal pressure heat drying method).
  • the protein content in the sauce can be determined by the Kjeldahl method.
  • the lipid content in sauces can be measured by the Soxhlet extraction method.
  • the amount of ash in the sauce can be measured by the direct ashing method.
  • the fat content of the sauce to be brought into contact with the gelatinized pasta is preferably 0 to 8% by mass, more preferably 2 to 8% by mass, and still more preferably 3 to 8% by mass. That is, the sauce may contain no oil or fat, or may contain more than 0% by mass of oil and fat.
  • the fat content in the sauce can be quantified by the Soxhlet extraction method using the sauce as a measurement sample in the same manner as in the lipid measurement method described above.
  • the part where the fats and oils are present becomes a high temperature of 100°C or higher, which causes local overheating, which causes unintended scorching and uneven heating.
  • a sauce having a lower fat content than the sauce normally used is used. Therefore, with such a content of fats and oils, it becomes difficult for the sauce to burn due to the above-mentioned local overheating, and heating unevenness can be reduced. Even when reheating at high output for a short time at the time of eating using a high-power microwave oven, evenly heat the pasta and sauce to a temperature of 60 ° C or higher, which is suitable for eating. and maintains the quality of the sauce and pasta at the time of manufacture, resulting in cooked pasta with excellent texture.
  • the addition amount of various fat and oil containing raw materials such as vegetable fat, animal fat, milk-derived raw material, etc. is appropriately adjusted. method.
  • the method of directly adhering the sauce to the surface of the pregelatinized pasta was explained as an example. may be applied to the pasta, and then the sauce may be applied indirectly to the pasta.
  • This liquid agent is intended to prevent the gelatinized pasta from drying out and the pastas from unintentionally adhering to each other, and is not intended to add flavor unlike the sauce.
  • a liquid agent different from the sauce is applied to at least a part of the surface of the pregelatinized pasta, preferably the entire surface of the pregelatinized pasta, and then the ⁇ and a method of bringing the sauce into contact with the cooked pasta.
  • Liquid formulations include, for example, aqueous liquids and emulsified liquids containing one or more of fats, oils, water, thickeners and salts.
  • the method of attaching the liquid agent to the gelatinized pasta is not particularly limited, but methods such as spraying, dropping, and immersion can be used.
  • the amount thereof is preferably 2 to 10 parts by mass, more preferably 4 to 8 parts by mass, per 100 parts by mass of the gelatinized pasta.
  • both the pasta and the sauce are frozen in this state.
  • Either rapid freezing or slow freezing can be employed as the freezing treatment, but rapid freezing is preferred.
  • After freezing by quick freezing it can be stored under normal frozen storage conditions. In addition to this, it may be enclosed in a packaging bag or a packaging container during either the freezing process or the subsequent frozen storage.
  • These packaging bags and packaging containers are made of heat-resistant and flexible materials, preferably made of heat-resistant plastic.
  • a method of filling a packaging container such as a tray or a packaging bag with the gelatinized pasta to which the sauce is attached (hereinafter also referred to as the sauce-attached pasta) before or after freezing the pasta.
  • the sauce-attached pasta the gelatinized pasta to which the sauce is attached
  • unfrozen pregelatinized pasta with sauce attached is subdivided into a predetermined amount and subjected to freezing treatment
  • the frozen pasta with sauce attached is placed in a container such as a tray, and then the pasta is may be further housed in a packaging bag together with the container and stored and distributed while maintaining the frozen state.
  • the unfrozen sauce-coated pasta is subdivided into a predetermined amount and stored in a container and packaging bag, and then, with the sauce-coated pasta housed in the container or packaging bag, each container and packaging bag It may be frozen and distributed for storage.
  • This frozen pasta is with sauce, which is frozen in a state where the pasta and the sauce are in contact with each other.
  • the frozen pasta with sauce obtained in the present invention can be eaten without performing other steps by performing heat treatment accompanied by thawing.
  • a thawing method a method of introducing into a microwave heat treatment apparatus represented by a microwave oven is preferable.
  • a microwave heat treatment device When a microwave heat treatment device is used to thaw frozen pasta, a device with an output of about 500 to 600 W for general households may be used, or a device with a high output of 1000 to 1800 W may be used. From the viewpoint of shortening the processing time such as thawing, the frozen pasta with sauce obtained by this production method is less likely to cause uneven heating even when the above-mentioned high-output heating device is used, and is effective in preventing the occurrence of scorching. can be effectively prevented. Therefore, if the frozen pasta with sauce of the present invention is used as a frozen pasta for a high-power range, it can be heated in a shorter time using a high-power microwave oven, and the pasta can be more easily made edible.
  • the thawed pasta with sauce has the same good elasticity, texture and smoothness as the pasta immediately after the gelatinization treatment, and the taste and flavor of the sauce is maintained at the same level as that at the time of production.
  • the pasta and sauce can be combined with each other in a high quality to provide the consumer with a superior taste and texture perception.
  • the frozen pasta with sauce obtained by this production method may contain a specific raw material as an essential ingredient to reduce uneven heating and scorching of the sauce, or the amount of sauce should be less than the amount of pasta, as in the conventional technology. No need to do more. Therefore, the frozen pasta with sauce obtained by this production method can produce a wide variety of types of pasta with high productivity without limiting the type of sauce to be attached to the pasta, so that it can meet various demands of consumers. It also has the advantage of being responsive.
  • Carbohydrate content (mass%) Carbohydrate content (mass%) - Dietary fiber content (mass%) (Carbohydrate content is the total mass% of water, protein, fat and ash from 100 mass% of sauce) The value obtained by subtracting was used.In addition, the dietary fiber content uses the value obtained by the modified Prosky method, and the mass ratio to the total amount of the sauce is expressed as mass%.)
  • Examples 1 to 10 Comparative Examples 1 to 3
  • 800 g of commercially available ketchup sucgar: 18.9% by mass, lipid: 0% by mass
  • ketchup sucgar: 18.9% by mass, lipid: 0% by mass
  • 10 g of salt was added to prepare the base sauce while the pan was heated to heat the contents.
  • the sugar content of the base sauce was 15.1% by mass
  • the fat content was 0% by mass.
  • Sugar and soybean oil were appropriately mixed with this base sauce to prepare sauces having the sugar content and fat content shown in Tables 1 and 2 below, respectively.
  • the sauce was attached to the entire surface of the pregelatinized spaghetti to obtain spaghetti with sauce.
  • the spaghetti with sauce was rapidly frozen at ⁇ 20° C. while being housed in a container, and then placed in a plastic packaging bag and sealed to produce a frozen spaghetti with sauce.
  • Test Example 2 Evaluation of texture
  • the heated spaghetti with sauce after the evaluation in Test Example 1 was eaten by 10 expert panelists, the texture was evaluated based on the following evaluation criteria, and the arithmetic mean value of the 10 panelists was calculated. The higher the arithmetic mean value, the better the evaluation. The results are shown in Tables 1 and 2 below.
  • Example 11-16 Comparative Examples 4-5
  • Spaghetti with sauce was produced in the same manner as in Example 7, and evaluated in the same manner as in Test Examples 1 and 2, except that the amount of sauce attached was changed as shown in Table 3. The results are shown in Table 3 below. Table 3 reproduces the formulation and results of Example 7.
  • the present invention it is possible to provide frozen pasta that reduces the occurrence of scorching of the sauce and hardly causes uneven heating even when heated using a high-power microwave oven.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

La présente invention concerne un procédé de production de pâtes surgelées obtenues par congélation de pâtes et de sauce en contact l'une avec l'autre. Le procédé de production comprend une étape dans laquelle 20 à 40 parties en masse d'une sauce sont amenées à adhérer à 100 parties en masse de pâtes prégélatinisées, après quoi les pâtes et la sauce sont congelées ensemble. La sauce a une teneur en glucides de 10 à 24 % en masse et une teneur en huile et en graisse de 0 à 8 % en masse. Les pâtes surgelées peuvent être consommées après avoir été chauffées avec des micro-ondes de 1 000 W ou plus.
PCT/JP2022/015765 2021-03-30 2022-03-30 Procédé de production de pâtes surgelées WO2022210817A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2022544833A JP7262681B2 (ja) 2021-03-30 2022-03-30 冷凍パスタの製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2021-058273 2021-03-30
JP2021058273 2021-03-30

Publications (1)

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WO2022210817A1 true WO2022210817A1 (fr) 2022-10-06

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008278899A (ja) * 2008-08-28 2008-11-20 Nisshin Foods Kk ソース入り冷凍ソテーパスタの製造方法
JP2016042824A (ja) * 2014-08-22 2016-04-04 日本製粉株式会社 冷凍ソース和え炒め麺及びその製造方法
JP2020202775A (ja) * 2019-06-17 2020-12-24 日本製粉株式会社 おからペーストを使用した低糖質パスタソース

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4958937B2 (ja) 2009-04-16 2012-06-20 日本製粉株式会社 電子レンジ解凍調理麺用高油分乳化油脂組成物及びその製造方法並びにこれを使用した電子レンジ解凍調理麺用ソース及び電子レンジ解凍調理麺
CN103416672A (zh) 2012-05-14 2013-12-04 日清富滋株式会社 冷冻烹熟意大利面食类的制造方法
KR20160058753A (ko) 2013-09-25 2016-05-25 니신 푸즈 인코포레이티드 소스 첨부 조리 완료 생파스타의 제조방법

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008278899A (ja) * 2008-08-28 2008-11-20 Nisshin Foods Kk ソース入り冷凍ソテーパスタの製造方法
JP2016042824A (ja) * 2014-08-22 2016-04-04 日本製粉株式会社 冷凍ソース和え炒め麺及びその製造方法
JP2020202775A (ja) * 2019-06-17 2020-12-24 日本製粉株式会社 おからペーストを使用した低糖質パスタソース

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JPWO2022210817A1 (fr) 2022-10-06
JP7262681B2 (ja) 2023-04-21

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