HK1197973B - Method for producing cooked and frozen pasta - Google Patents

Description

Method for producing frozen cooked wheaten food

Technical Field

The present invention relates to a method for producing frozen cooked pasta (パスタ like). More particularly, the present invention relates to a method for producing a frozen cooked pasta which can be boiled in boiled water with a raw noodle and stored in a frozen state for a long period of time and which has good appearance and texture such as a freshly cooked raw pasta (raw パスタ) even after thawing.

Background

The raw wheaten food has a unique taste of elastic teeth different from that of the dried wheaten food immediately after being cooked, so that the raw wheaten food is popular food. However, since raw pasta has a high water content and low keeping quality, it requires a process of kneading flour (flour and rice うち) and stretching every time it is eaten, and therefore, it is a food which requires much labor for providing. Although some raw pasta in a refrigerated or frozen state is sold on the market, the refrigerated product cannot be stored for a long period of time and can be distributed only in a limited distribution, and on the other hand, even if raw pasta is stored frozen without being cooked or cooked, there are the following problems: the noodle surface had a rough appearance, and the flexibility and viscoelasticity were lost, so that the noodle could not maintain a good texture before freezing storage. In addition, in the case of boiled uncooked noodles, since the noodle surface is rough during freezing, there is a problem that when the noodles are frozen with seasoning added thereto: during storage, the seasoning permeates into the wheaten food to cause quality reduction.

Heretofore, uncooked wheaten foods which can be stored for a long period of time have been proposed. For example, patent document 1 describes a method for producing raw pasta having quick recovery from storage (earliest り), wherein a dough extruded under a specific pressure is dried under a specific vacuum condition until a certain moisture content is formed, and the dried dough is sealed and sterilized. However, since the raw pasta is dried, the texture of the cooked food is close to that of a cooked dry pasta, and the raw pasta is not sufficient in terms of the unique texture of elastic teeth required for the raw pasta.

Patent document 2 describes a cooking method in which boiled and cooked semi-raw pasta is stored in advance in a frozen state and is cooked with water in a stove for eating. However, since the pasta provided by this cooking method is a semi-biochemical food obtained by boiling dry pasta in white, it has a completely different texture from so-called raw pasta which is boiled from a raw state.

Patent document 3 describes a method for producing raw noodles having excellent keeping quality, which is obtained by kneading wheat flour or semolina (wheat セモリナ), vital gluten powder and/or protein, and water, and then extruding the kneaded mixture under reduced pressure. However, the raw noodles are not satisfactory in terms of storage stability, although they have good appearance.

Patent document 4 describes pasta characterized by: the dough kneaded and extruded under reduced pressure into a sheet shape was further kneaded and extruded into a shape. However, in order to obtain a pasta having less stickiness, excellent smoothness and hardness, and appropriate elasticity by diversifying the orientation of the gluten structure of the dough, it is necessary to subject the pasta to two extrusion processes, resulting in lack of a chewy texture and a very hard texture.

Therefore, there is a need for cooked pasta that can be stored in a frozen state for a long period of time and that can maintain the unique elastic texture obtained when raw pasta is boiled in white even after frozen storage.

Documents of the prior art

Patent document

Patent document 1: japanese examined patent publication No. 63-32424

Patent document 2: japanese laid-open patent publication No. 10-295302

Patent document 3: japanese patent laid-open No. 2001 and 2457106

Patent document 4: japanese patent laid-open No. 2001 and 346533.

Disclosure of Invention

Problems to be solved by the invention

In view of the above circumstances, an object of the present invention is to provide a frozen cooked pasta which can be stored for a long period of time under freezing and which has good appearance and texture such as a freshly cooked raw pasta even after thawing.

Means for solving the problems

The present inventors have conducted various studies to solve the above problems, and as a result, have found that: the present inventors have completed the present invention by obtaining raw pasta by extruding a dough under a specific pressure to prepare dough, cooking the obtained raw pasta in a blanching state, and freezing the cooked pasta to prepare freeze-cooked pasta, which has high freezing resistance, can be stored under freezing for a long period of time, and when thawed, gives good appearance and texture as freshly cooked raw pasta.

That is, the present invention solves the above problems by a method for producing uncooked wheaten food subjected to freezing cooking, characterized in that the uncooked wheaten food subjected to freezing cooking is 80kgf/cm²～200kgf/cm²The dough is extruded under pressure to obtain raw wheaten food, and the obtained raw wheaten food is boiled in white and then frozen.

Effects of the invention

The frozen cooked pasta obtained by the production method of the present invention has high freezing resistance, can be frozen in a state where the appearance of the noodle is smooth, can be stored for a long period of time, and can exhibit good appearance and texture after thawing, which are obtainable when conventional raw pasta is boiled in white and eaten immediately. Further, the frozen cooked pasta obtained by the production method of the present invention can maintain a smooth appearance of the noodle even when frozen, and can prevent the deterioration of quality due to the penetration of seasoning into the pasta during storage even when stored frozen with the seasoning applied thereto.

Detailed Description

In general, raw pasta can be produced by cutting a food obtained by applying pressure to a dough-like dough and stretching the dough, or by applying pressure to a dough-like dough and then extruding the dough, by various dough-making methods such as rolled dough, extruded dough, and the like. However, in either case, in the conventional method for producing raw pasta, it is not necessary to dry the noodle strings, and noodle making is performed without applying high pressure so as not to make the noodle strings too hard and damage the texture of elastic teeth. In the conventional method for producing raw pasta, the pressure applied to the dough strip is about 0kgf/cm in the rolled pasta²Even in the case of the extruded surface, it is only 20kgf/cm²Left and right.

However, the frozen cooked of the present inventionA method for producing a pasta characterized by comprising the step of kneading a dough into a dough under extremely high pressure. For example, in the manufacturing method of the present invention, the dough may be made at 80kgf/cm²～200kgf/cm²Under the pressure of (3) to make dough. The extrusion pressure used in the method of the present invention is equal to the extrusion pressure (70 to 160 kgf/cm) generally used in the production of dry pasta²Left and right) are equal to or more than the extrusion pressure of the raw pasta, and are extremely high.

The dough for raw pasta used in the production method of the present invention is a noodle dough obtained by kneading a flour material containing 100% or mainly wheat flour with water. The wheat flour used as the flour material is not particularly limited as long as it can be used in pasta, and examples thereof include wheat flour such as strong flour, semi-strong flour, medium-strong flour, thin flour, and hard wheat flour, and semolina (セモリナ flour) such as hard semolina (デ ュ ラ ム セモリナ). These wheat flours may be used alone or in combination of two or more.

When the wheat flour is used in combination with ordinary wheat flour other than durum wheat flour, the texture of the resulting pasta can be improved as compared with the texture of the durum wheat flour alone, and therefore, this is preferred. Examples of the ordinary wheat flour include strong flour, semi-strong flour, medium flour, thin flour and a mixture thereof, but medium flour is preferable.

Alternatively, when starch or processed starch is mixed in addition to the wheat flour in the flour material of the dough of the raw pasta, the texture of the obtained pasta can be further improved, which is preferable. The starch includes starches that can be used in general pasta, such as tapioca starch, potato starch, wheat starch, corn starch, and waxy corn starch, and the processed starch includes starches obtained by subjecting the above starches to chemical or physical treatments such as acetylation, hydroxypropylation, etherification, crosslinking, oxidation, and alphatization. The above starch and processed starch may be used alone or in combination of two or more. Among the above starches and processed starches, hydroxypropylated starches are preferable in terms of improving the texture of the elastic teeth of pasta.

Preferably, the flour material of the dough for raw wheaten food contains durum wheat flour and at least one selected from the group consisting of starch, processed starch and ordinary wheat flour. More preferably, the flour material contains durum wheat flour, ordinary wheat flour, and at least one selected from the group consisting of starch and processed starch. The mixing ratio of the durum wheat flour and at least one selected from starch, processed starch and common wheat flour in the flour raw material is preferably 30: 70-95: 5, more preferably 60: 40-90: 10.

the flour material may be mixed with other materials commonly used in the production of raw pasta, such as saccharides, gluten, eggs, salt, fats and oils, emulsifiers, thickeners, and the like, in addition to the wheat flour, starch, and processed starch. The amount of these other raw materials may be 0 to 30 parts by mass based on 100 parts by mass of the wheat flour, the starch, and the processed starch.

As the kneading water used for the production of the dough, any water used in ordinary dough making, such as water, saline solution, and alkaline water, can be used. In view of applying the extrusion pressure as high as described above to the obtained dough, the amount of the kneading water to be added is preferably 15 to 35 parts by mass, more preferably 18 to 35 parts by mass, still more preferably 20 to 30 parts by mass, and particularly preferably 24 to 27 parts by mass, per 100 parts by mass of the flour material. When the amount of the mixing water is less than 15 parts by mass, the extruded noodles are liable to be broken dry, while when it exceeds 35 parts by mass, the dough is not firm and liable to be damaged, and the desired appearance and texture of the obtained raw pasta cannot be imparted.

In the production method of the present invention, raw pasta is obtained by making the dough under high pressure. That is, in the production method of the present invention, the dough may be made at, for example, 80kgf/cm²～200kgf/cm²Preferably 120 to 160 kgf-cm²The raw pasta is produced by extruding the dough under the pressure of (1). The degree of decompression at the time of pressing is-200 mmHg to vacuum, preferably-600 mmHg to vacuum. The extrusion noodle can be made by using an extrusion noodle maker used for producing dried noodles, or the like. In the process for producing raw pasta of the present invention, since dough obtained by kneading raw materials is only required to be extruded to produce pasta, the kneading step and the pasta-producing step can be performed once each. In the process for producing raw pasta of the present invention, it is not necessary to perform the kneading step or the dough-making step more than two times, such as kneading the dough after dough-making again or kneading the dough after dough-making again.

In the present invention, the shape of the raw pasta is not particularly limited, and the pasta may be formed into a noodle strip by extruding the noodle dough, and then formed into a desired shape such as noodles by rolling, cutting or the like by a conventional method, or the pasta of a desired shape may be extruded from a die having a hole of an appropriate shape.

Subsequently, the obtained raw pasta is cooked by blanching without a step such as drying. The cooking method can be a conventional cooking method for raw pasta, and generally, the cooking method is performed in boiling water for 2-8 minutes. The boiled cooked wheaten food is subjected to water filtration and cooling as required, and then subjected to freezing treatment.

The freezing treatment in the production method of the present invention may be a freezing treatment that is generally performed for noodle types. For example, the boiled and cooked pasta is preferably put on a dish in a predetermined amount, for example, 150 to 300g per person and then frozen. The freezing treatment may be either quick freezing or slow freezing, but is preferably quick freezing. Once frozen by rapid freezing, the frozen product may be stored under ordinary freezing conditions.

In the freezing treatment, the boiled and cooked wheaten food can be frozen together with the seasoning. For example, the cooked wheaten food may be put on a plate or the like and then added with seasoning to be frozen, or the cooked wheaten food may be put on a plate with seasoning and frozen. As the seasoning, any conventional seasoning for pasta can be used, and examples thereof include, but are not limited to, meat seasoning, narafis-type seasoning (ナポリタン), tomato-based seasoning such as アラビアータ (arrabbiata) seasoning, white-based seasoning such as baked noodles and cheese sauce (カルボナーラ), brown-based seasoning, and the like.

The frozen cooked pasta produced by the production method of the present invention has improved freezing resistance as compared with conventional uncooked pasta or frozen product of boiled noodle thereof, and the surface of the noodle can be maintained in a smooth state even when frozen. Therefore, the frozen cooked pasta can exhibit a smooth appearance and a good texture immediately after blanching the raw pasta even after thawing or reheating. In addition, since the surface of the frozen cooked pasta produced by the production method of the present invention can maintain a smooth state even when frozen, the frozen cooked pasta can be prevented from being deteriorated in texture and appearance due to excessive penetration of seasoning into the pasta even when frozen and stored together with seasoning.

Examples

The present invention will be described in further detail with reference to examples, but the present invention is not limited to these examples.

Production examples 1 to 8

100 parts by mass of durum semolina (レオーネ G: manufactured by Nisshinbo flour) was kneaded with 26 parts by mass of water to form a noodle dough. The dough is processed under reduced pressure of-600 mmHg at 30, 70, 80, 120, 160, 200, 210 and 250kgf/cm using a pasta maker²The above pressure conditions were applied to prepare noodles, and 8 kinds of raw spaghetti noodles (thickness: 1.8 mm) were obtained.

The obtained raw spaghetti was boiled in hot water for 5 minutes, and cooled with water to prepare white boiled spaghetti.

The boiled spaghetti was placed in trays (160 mm. times.120 mm; made of polypropylene) in an amount of 180g each, and 100g of a commercially available meat seasoning (made of Nisshin フーズ) in a jar was further placed on the upper part of the dough in half of the trays. These were rapidly frozen at-35 ℃ to prepare frozen-cooked spaghetti noodles (without seasoning and with seasoning, respectively) of production examples 1 to 8.

Test example 1

The frozen cooked spaghetti of production examples 1 to 8 were taken from the plate, packed in a polypropylene bag, and stored at-18 ℃. After 1 week, the frozen spaghetti was taken out of the bag and thawed by heating in a microwave oven (600W). The heating time was 3 minutes for the pasta with no seasoning, and 4.5 minutes for the pasta with seasoning. The appearance and texture of the thawed spaghetti were evaluated. The pasta with the seasoning was heated and gently stirred, and the appearance and texture of the pasta and the seasoning were evaluated. The evaluation was performed by 10 tasters using the evaluation criteria in table 1, and the average score was obtained. The results are shown in Table 2.

[ Table 1]

[ Table 2]

Production examples 9 to 16

Water was added in the amount shown in Table 3 to 100 parts by mass of durum semolina (レオーネ G: daily wheat flour)The same procedure as in production example 5 (extrusion face pressure of 160 kgf/cm)²) Frozen cooked spaghetti of production examples 9 to 16 were produced (without seasoning and with seasoning, respectively).

The frozen and cooked spaghetti prepared in production examples 9 to 16 were used, and the appearance and texture of the thawed spaghetti, spaghetti and seasoning were evaluated in the same manner as in test example 1. The results are shown in Table 3.

[ Table 3]

Production examples 17 to 23

The same procedures as in production example 11 were carried out except that durum semolina (レオーネ G: daily semolina) and hydroxypropylated starch (ゆり: manufactured by Songgu chemical Co., Ltd.) were added in amounts shown in Table 4 (20 parts by mass of water was added, and the pressure of the extruded dough was 160 kgf/cm)²) Frozen cooked spaghetti of production examples 17 to 23 were produced (without seasoning and with seasoning, respectively).

The frozen and cooked spaghetti of production examples 17 to 23 were used to evaluate the appearance and texture of the thawed spaghetti, spaghetti and seasoning in the same procedure as in test example 1. The results are shown in Table 4. Table 4 also shows the results of production example 11.

[ Table 4]

Production examples 24 to 30

Except that durum semolina (レオーネ G: daily clean flour), hydroxypropylated starch (ゆり: pine grain chemical), regular small wheat flour (regular small wheat flour) were added in the amounts shown in Table 5The same procedures as in production example 11 were carried out except for wheat flour (Toonae sinensis (Toona sinensis) (Nissina chinensis) and other materials (20 parts by mass of water was added, and the pressure for extruding the noodles was 160 kgf/cm)²) Frozen cooked spaghetti of production examples 24 to 30 were produced (without seasoning and with seasoning, respectively).

The frozen and cooked spaghetti prepared in production examples 24 to 30 were used, and the appearance and texture of the thawed spaghetti, spaghetti and seasoning were evaluated in the same manner as in test example 1. The results are shown in Table 5. Table 5 also shows the results of production example 11.

[ Table 5]

Production example 31

100 parts by mass of durum semolina (レオーネ G: daily wheat flour) was mixed with 26 parts by mass of water and kneaded to form a noodle dough. Using a pasta maker, the dough was extruded 1 time under reduced pressure of-600 mmHg to obtain spaghetti (thickness: 1.8 mm). Then, the spaghetti was cut into 15mm long pieces, kneaded again, and fed into a pasta maker at 120kgf/cm²The resulting dough was extruded under the pressure conditions of (1) to obtain raw spaghetti noodles (thickness: 1.8 mm) of production example 31. The same operation as in production example 4 was carried out to cook the obtained raw spaghetti in white to produce freeze-cooked spaghetti (without seasoning or with seasoning).

Using the frozen and cooked spaghetti of production example 31, the appearance and texture of the thawed spaghetti or spaghetti and seasoning were evaluated in the same procedure as in test example 1. The results are shown in Table 6. Table 6 also shows the results of production example 4. The spaghetti of production example 31 produced from the dough obtained by kneading twice was very hard, lacked elasticity, and had no texture like that of raw spaghetti.

[ Table 6]

。

Claims (4)

1. A method for producing a frozen cooked pasta characterized in that the cooked pasta has a cooked consistency of 80kgf/cm²～200kgf/cm²The method comprises the steps of extruding a dough under a pressure of (1) to prepare a dough, cooking the dough in a blanching manner without a drying step, and freezing the cooked dough, wherein the dough is prepared from a flour raw material consisting of 30: 70-95: 5 comprises (i) durum wheat flour and/or durum semolina and (ii) at least one selected from the group consisting of starch, processed starch and ordinary wheat flour, said starch being selected from the group consisting of tapioca starch, potato starch, wheat starch, corn starch and waxy corn starch。

2. The method according to claim 1, wherein the dough is obtained by adding 18 to 35 parts by mass of kneading water to 100 parts by mass of the flour-based material.

3. The method of claim 1 or 2, wherein the extruding is performed under a vacuum of-200 mmHg.

4. The method according to claim 1 or 2, wherein the boiled and cooked pasta is frozen together with a seasoning.