JP2001149030A - Quality improvement method of dried pasta - Google Patents

Abstract

(57) [Summary] [PROBLEMS] To provide a method capable of obtaining dried pasta having no stickiness or melting, and excellent in texture and processing resistance. SOLUTION: The method for improving the quality of dried pasta, comprising maintaining the dried pasta in an atmosphere at 50 to 95 ° C. In particular, when the holding is performed under the conditions inside the figure shown in FIG. 1 (including each line segment and each curve), the quality improvement effect is remarkable.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for improving the quality of dried pasta such as spaghetti.

[0002]

2. Description of the Related Art Dry pasta obtained by drying pasta such as macaroni, spaghetti, etc., has a significant loss in commercial value if cracks or deformation occur during storage. The main cause of cracks and the like is uneven drying in the drying process. For this reason, in the drying step, for example, the following operation is generally performed in order to eliminate drying unevenness and prevent cracks and the like.

[0003] First, pasta obtained through a molding process is pre-dried with low humidity air, and then at a temperature of 30 to 90 ° C, the balance between the evaporation of water from the surface of the pasta and the movement of internal water to the surface is balanced. Dry slowly over a long period of 5 to 24 hours while controlling the humidity (humidity drying). Next, the mixture is gradually cooled over a long period of time to bring the entire pasta into an equilibrium moisture state (the moisture gradient in the pasta is reduced to 0).

[0004]

As described above, if the moisture in the pasta is brought into an equilibrium moisture state, the dried pasta can be prevented from cracking or deforming during storage. Classes also have the following problems. That is, the dried pasta melts greatly when boiled, and the pasta tends to be sticky after boiling, and this tendency is particularly remarkable when the humidity control drying is performed at a low temperature of 60 ° C. or less.

[0005] Accordingly, the present invention provides a taste of pasta,
It is an object of the present invention to provide a method capable of improving the quality of dried pasta which has little melt-out when boiled and does not have stickiness of boiled pasta without reducing the texture.

[0006]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, have obtained dried pasta of 50%.
The present inventors have found that by performing a simple treatment of holding in an atmosphere at ~ 95 ° C, it is possible to obtain dried pasta without elution after boiling and without stickiness on the surface of the pasta, thereby completing the present invention.

[0007] That is, the present invention provides dried pasta with 5
The object has been achieved by providing a method for improving the quality of dried pasta, wherein the method is maintained in an atmosphere of 0 to 95 ° C.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION Examples of pasta to which the method of the present invention can be applied include spaghetti, macaroni and the like.

[0009] The dried pasta can be prepared by subjecting the pasta obtained through the molding step to a drying treatment according to a usual drying method such as the method described above. At the end of drying, it is preferable that the moisture distribution in the pasta be in an equilibrium moisture state, that is, that there be no moisture gradient in all portions of the pasta. The moisture content of the dried pasta is not particularly limited, but is preferably 14% by weight or less.

[0010] Such dried pasta hardly causes cracks even when stored at room temperature. However, the method for improving the quality of dried pasta according to the present invention comprises maintaining the dried pasta in an atmosphere at 50 to 95 ° C. (Hereinafter, referred to as “improvement processing”), which further improves the quality. The dried pasta used for the improvement process may be either one immediately after the completion of the drying process or one stored after the completion of the drying process. The dried pasta may be unpackaged or may be packaged with moisture-proof cellophane, polyethylene, polypropylene, or the like. In the case of packaging, it is preferable that when the packaged and dried pasta is held in a dry atmosphere, the product temperature is quickly equalized to the ambient temperature.

The ambient temperature at the time of performing the improvement treatment is 50
It is necessary to be -95 ° C, preferably 60-85 ° C. If the temperature exceeds 95 ° C., the dried pasta becomes brown, and the boiled noodles become too hard, and the texture is unbalanced. On the other hand, when the temperature is lower than 50 ° C., the effect of quality improvement is low or the quality improvement requires a long time, which is not preferable.

The humidity of the drying atmosphere is preferably selected so that the water content does not change as much as possible before and after the improvement treatment. When the water content is too low, the water evaporates from the surface of the pasta and the equilibrium water state of the pasta is destroyed. On the other hand, if the water content is too high, there is no point in performing the drying treatment. Specifically, in the case of unpackaged dried pasta, the moisture content of the dried pasta before and after the improvement treatment is increased or decreased by ± 1%, preferably ± 0.5%, and particularly preferably ± 0.5%.
It is preferable to select a humidity that results in 0.1%. Such humidity can be appropriately selected according to the temperature of the atmosphere. In the case of packaged and dried pasta, there is no particular limitation because the change in moisture of the dried pasta due to the improvement treatment is extremely small.

The holding time in the dry atmosphere is preferably selected according to the temperature of the atmosphere. Specifically, the relationship between the holding time and the ambient temperature is A (50 ° C.,
60 hours), B (50 ° C, 37 hours), C (95 ° C,
0.1 hours) and D (95 ° C., 1 hour). More specifically, when the drying atmosphere temperature is 50 ° C., 37 to 60 hours, particularly 42 to 55 hours is preferable.
9 to 29 hours, especially 21 to 27 hours, preferably 70 ° C
In the case of 8 to 15 hours, particularly preferably 9 to 14 hours,
In the case of 80 ° C, 2 to 8 hours, particularly 3 to 7 hours are preferable, and in the case of 90 ° C, 0.5 to 2.5 hours, particularly 1 to 1.
Five hours is preferred, and at 95 ° C., 0.1 to 1 hour, particularly preferably 0.2 to 0.8 hour. By performing the improvement treatment at the above-mentioned temperature, humidity and time, the quality of the dried pasta is remarkably improved in a short time, and the dried pasta does not brown and the texture does not become unbalanced. Even within the above temperature, if the standing time is too long, the boiled noodle strings are hardly stretched and tend to have reduced viscosity,
It is easy to become lumpy and lacking in taste. FIG. 2 is an enlarged view showing the relationship between the holding temperature and the holding time in the holding temperature range of 80 to 95 ° C. shown in FIG. E1
(80 ° C, 8 hours), E2 (80 ° C, 2 hours), C (9
It is preferable to hold the inside of a figure surrounded by 5 ° C., 0.1 hour) and D (95 ° C., 1 hour).

According to the method of the present invention, even if the humidity control drying is carried out at a low temperature of not more than a maximum temperature of about 60 ° C., pasta which does not melt out when boiled and has no sticky pasta surface after boiling. Can be obtained. In addition, the quality can be similarly improved in dry pasta in which the humidity control drying is performed at a high temperature or an ultra-high temperature.

[0015]

EXAMPLES Next, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

Examples 1 to 3 Durum flour was used as wheat flour, mixed with other raw materials, kneaded, deaerated, kneaded, and extruded to obtain spaghetti. Then, it is dried at a low temperature according to a conventional method (maximum temperature 48
℃, humidity 76%, drying time 22 hours), moisture content 14%
Hereinafter, a dried spaghetti having a diameter of 1.8 mm and capable of being stored at room temperature was prepared. After packaging 300 g of the dried spaghetti with a polypropylene film, it was kept at an ambient temperature of 60 ° C. for 24 hours to obtain a high-quality dried spaghetti (Example 1). Example 2 differs from Example 1 in that the improved processing conditions were 80 ° C.
Except for 4 hours, a high-quality dried spaghetti was obtained in the same manner as in Example 1. In Example 3, a high-quality dried spaghetti was obtained in the same manner as in Example 1, except that the improved treatment conditions were changed to 80 ° C. and 6 hours.

Examples 4 and 5 In Example 4, the dried spaghetti prepared in Example 1 was treated in an unpackaged state at an ambient temperature of 70 ° C. and a humidity of 73% for 12 hours to obtain a high-quality dried spaghetti. In Example 5, the spaghetti obtained in Example 1 was dried at a high temperature according to a conventional method (maximum temperature 74 ° C., humidity 83%, drying time 11 hours),
A dried spaghetti having a water content of 14% or less and a diameter of 1.8 mm and storable at room temperature was prepared. Next, 300 g of the dried spaghetti was wrapped with a polypropylene film, and then maintained at an ambient temperature of 90 ° C. for 1 hour to perform an improvement treatment to obtain a high-quality dried spaghetti.

Embodiments 6 and 7 Embodiment 6 differs from Embodiment 1 in that the improved processing conditions are set to 50.
A high-quality dried spaghetti was obtained in the same manner as in Example 1 except that the temperature was 30 ° C. and 30 hours. In Example 7, a high-quality dried spaghetti was obtained in the same manner as in Example 1, except that the improved treatment conditions were changed to 80 ° C. and 8 hours.

Comparative Example 1 The dried spaghetti prepared in Example 1 was used as Control 1. Table 1 shows the drying conditions and improved processing conditions of each of the high-quality dried spaghetti of Examples 1 to 5 and the control product 1.

[0020]

[Table 1]

Test Example 1 The high-quality dried spaghetti obtained in Examples 1 to 5 and Control 1 were evaluated for stickiness, dissolution rate and viscosity according to the following evaluation methods and evaluation criteria. Table 1 shows the results.

[Test Method] 100 g of the above spaghetti was boiled with 1 liter of boiling water for 13 minutes and transferred to a bamboo tray colander having a diameter of about 40 cm.
Hold the colander up and down with both hands (about twice per second)
Make the noodle strings dance up and down and compare the speed at which the noodle strings come together in a dango shape (the more sticky, the easier it is to dango-like). Each sample is tested five times and averaged. [Evaluation Criteria] 5 points─Dango does not occur even if the monkey is moved up and down 30 times and stickiness is very small. 4 points ダ ン Dango is formed when the monkey is up and down 25 times or more and less than 30 times, but is less sticky. 3 points: Dango is formed 20 times or more and less than 25 times from the top and bottom of the monkey. 2 points ダ ン The monkey becomes dango when it is 15 times or more and less than 20 times, and is slightly sticky. 1 point ダ ン It becomes dango when it is less than 15 times above and below the monkey, and it is very sticky.

Dissolution rate [Test method] 100 g of the above spaghetti was boiled with 1 liter of boiling water for 13 minutes, the boiling water from which the noodle strings were removed was transferred to a 1 liter glass beaker, and filled up with pure water to 1 liter. Stir with to homogenize. 50 ml of boiling water
Is subjected to an evaporation to dryness method (drying conditions: 135 ° C., 1 hour) to quantify an eluted amount.

[0024]

(Equation 1)

Each sample is tested three times and averaged. [Evaluation Criteria] Dissolution rate 5.5% or more: Very soluble and much, and boiling water is very turbid. Elution rate 5.0% or more and less than 5.5%. Melting is large and boiling water is very turbid. Dissolution rate of 4.5% or more and less than 5.0% is common as melting. Elution rate is 4.0% or more and less than 4.5%.
The turbidity of boiling water is also small. Elution rate less than 4.0% ─Very soluble and low, and boiling water is very turbid.

Viscosity (Ease of stretching of boiled noodle strings) [Test method] Cut the above spaghetti into a length of 54 mm,
Boil the sample with 12mm width bandage wound on both ends for 13 minutes and take it with Taketomo Tensipressor TTP-50BX
And a tensile test is performed to compare elongation rates.

[0027]

(Equation 2)

Measure and average 10 samples in each test category. [Evaluation criteria] 5 points Elongation rate of 150% or more, sufficient viscosity was felt,
Very preferred. 4 points─Elongation percentage is 125% or more and less than 150% and has a preferable viscosity. 3 points─100% or more and less than 125% of elongation are common as viscosity. Two points─Elongation percentage is 75% or more and less than 100%, resulting in insufficient viscosity. 1 point─Elongation less than 75%, very poor in viscosity.

As is apparent from Table 1, the relationship between the ambient temperature and the holding time in the ambient atmosphere was improved in the high quality dried spaghetti of Examples 1 to 5 in which the improvement treatment was performed under the conditions inside the figure shown in FIG. In each case, the quality was improved as compared with the control product 1.

[0030]

According to the method of the present invention, there is no stickiness on the surface of the pasta after boiling and no melting out at the time of boiling, and it is possible to obtain pasta excellent in texture and processing resistance. Can improve the quality of the dried noodles.

[Brief description of the drawings]

FIG. 1 is a diagram showing preferred atmospheric conditions for improving the quality of dried pasta.

FIG. 2 is an enlarged view of a holding temperature range of 80 to 95 ° C. in FIG.

Claims (4)

[Claims] 1. A method for improving the quality of dried pasta, comprising maintaining the dried pasta in an atmosphere at 50 to 95 ° C. 2. The method for improving the quality of dried pasta according to claim 1, wherein the moisture distribution of the dried pasta is in an equilibrium moisture state. 3. Atmospheric conditions are the following points shown in FIG.
(50 ° C, 60 hours), B (50 ° C, 37 hours), C
The method is performed in an atmosphere surrounded by (95 ° C., 0.1 hour) and D (95 ° C., 1 hour).
Or the method for improving the quality of dried pasta according to 2. 4. The dried pasta is unpackaged pasta,
The method for improving the quality of dried pasta according to any one of claims 1 to 3, wherein the atmosphere is a humidity at which a change in moisture content of the dried pasta before and after holding is within ± 1%.