JP2016208865A - Freeze-dried pasta and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide freeze-dried pasta excellent in restorability, and a method for producing the same.SOLUTION: A method for producing freeze-dried pasta includes: pregelatinizing pasta noodles which are obtained by passing a noodle-making step including a mixing step of mixing at least wheat flour and water to make pasta dough, and a molding step of molding the pasta dough in a desired pasta shape; and preliminarily freezing and freeze-drying the pasta noodles. In the method for producing the freeze-dried pasta, the pasta dough is mixed and molded without decompressing in the mixing step and the molding step. When preliminarily freezing the pregelatinized pasta, it is preferable to soak the pregelatinized pasta noodles in water or a seasoning liquid and preliminarily freeze in the state.SELECTED DRAWING: None

Description

  The present invention relates to a freeze-dried pasta and a method for producing the same, and more particularly to a freeze-dried pasta suitable as an instant food that is restored to a ready-to-eat state by applying hot water and a method for producing the same.

  As a prior art of this type of instant pasta, there is one described in Patent Document 1. The instant pasta described in Patent Document 1 is characterized in that the pasted pasta is frozen and then thawed, and then pre-frozen and freeze-dried.

  However, although the prior art described in Patent Document 1 contributes to the improvement of resilience, it is necessary to freeze the pasted pasta that has been pregelatinized and then thawed, and then pre-freeze and freeze-dried. There was still room for improvement in terms of efficiency.

In addition, the prior art described in Patent Document 1 is an invention relating to the manufacturing stage of freeze-dried pasta after the gelatinization treatment, and is not related to improvement in the noodle making stage before that. Therefore, the pasta noodles themselves suitable for freeze-drying still have room for improvement.
This also applies to the prior art described in Patent Documents 2 and 3.

JP 2007-330162 A JP 2013-048591 A JP 2014-161273 A JP 2011-229533 A

  From these viewpoints, the present inventors have started to improve and devise pasta noodles suitable for freeze-drying. From this point of view, the production process of the conventional pasta noodle itself was examined. For example, as described in Patent Document 4, the conventional pasta is mixed with durum wheat semolina and water under reduced pressure. Kneaded. This is because durum wheat semolina is coarsely ground and has low hydrophilicity, and it is difficult to bond by itself. However, when kneaded under reduced pressure, the interval between semolina particles is increased, and moisture is compatible therewith. This is because a noodle dough with good tieability can be formed as a result of creating a state that is easy to do (Patent Document 4, paragraphs [0006], [0012] to [0013]).

  However, this is for pasta assuming normal cooking, not for pasta premised on freeze-drying. In freeze-dried pasta, the air contained in the pasta dough is reduced by kneading flour and water under reduced pressure, and as a result, the tissue is densified. As a result, this reduces the water absorption at the time of restoration and delays the restoration. Because it is possible.

  This invention is made | formed based on this viewpoint, and it aims at providing the freeze-dried pasta with favorable recoverability, and its manufacturing method by improving the pasta noodle itself in a noodle making stage.

  The present invention is to gelatinize pasta noodles obtained through a kneading process including at least a kneading process of flour and water to form a pasta dough and a forming process for forming the pasta dough into a desired pasta shape. A method for producing freeze-dried pasta that is pre-frozen after being processed, and then freeze-dried, wherein the pasta dough is kneaded and molded without decompression in the kneading step and the molding step. It is a manufacturing method.

  According to the present invention, since the pasta dough is kneaded and formed in the kneading step and the forming step without reducing the pressure, a lot of air is contained in the pasta dough. Since lyophilized pasta is produced using pasta noodles obtained from such pasta dough, it is presumed that the lyophilized product will be made more porous. As a result, the recoverability when hot water is applied is improved.

  Further, the present invention is characterized in that, in pre-freezing the pregelatinized pasta noodles, the pregelatinized pasta noodles are immersed in water and prefrozen in that state in the method for producing freeze-dried pasta. This is a method for producing freeze-dried pasta.

  According to the present invention, the restorability is even better than when the pasta noodles are pre-frozen and lyophilized.

  Further, the present invention provides the method for producing freeze-dried pasta, wherein the pregelatinized pasta noodles are pre-frozen by immersing the pregelatinized pasta noodles in a pasta sauce and pre-freezing in that state. It is a manufacturing method of the freeze-dried pasta characterized.

  According to the present invention, the restorability is further improved as compared with the case where the pregelatinized pasta noodles are immersed in water and pre-frozen in that state.

  In the present invention, pre-frozen pasta noodles that have been pregelatinized by immersing them in water or pasta sauce are not limited to the case where the pasta noodles are immersed in water or pasta sauce immediately after the pregelatinization, but are also pregelatinized. The case where the pasta noodles are once frozen and then thawed and then immersed in water or pasta sauce, or the case where water or pasta sauce is added and immersed in frozen pasta noodles without being thawed is also included. That is, after the pregelatinization process, another process may be performed before the immersion.

  Further, the present invention provides the freeze-dried pasta production method, wherein the pasta sauce is produced by once cooling a seasoning liquid prepared by heating and then adding starch. It is a manufacturing method of pasta.

  According to the present invention, even when the pasta sauce has a high viscosity, the restorability is improved.

  Furthermore, the present invention is a freeze-dried pasta produced by the method for producing freeze-dried pasta.

  Further, the present invention is a method for producing lyophilized pasta noodles comprising at least a kneading step of kneading flour and water to form a pasta dough, and a forming step of forming the pasta dough into a desired pasta shape. In the kneading step and the forming step, the pasta dough is kneaded and formed without reducing the pressure, and a freeze-dried pasta noodle manufactured by the manufacturing method is provided.

  According to the present invention, it is possible to eat in a short time by pouring hot and cold water, which is suitable as an instant pasta.

  Hereinafter, embodiments of the present invention will be described.

  The method for producing freeze-dried pasta according to the present invention includes a kneading step including kneading at least flour and water to form a pasta dough, and a noodle making step including a forming step for forming the pasta dough into a desired pasta shape. The pasta noodles are pre-frozen after the pasta noodles are pregelatinized, and then freeze-dried, and then freeze-dried pasta production method, wherein the pasta dough is kneaded and molded without reducing the pressure in the kneading step and the molding step. That's it.

  The reason for the improvement of the restoration property of freeze-dried pasta produced by such a production method is not clear, but it is presumed that if the pasta dough is kneaded and molded without reducing the pressure, the pasta dough contains a lot of air. As a result, when freeze-dried pasta is produced using pasta noodles obtained from such pasta dough, the freeze-dried product will be made more porous, and it is estimated that the restorability when hot water is applied is improved. The However, this is just a guess, and the present invention is not limited to such a guess.

  Hereinafter, embodiments of a method for producing a freeze-dried pasta according to the present invention will be described in order. This embodiment mainly includes (1) noodle making process, (2) pregelatinization process, (3) filling process, (4) preliminary freezing process, and (5) freeze-drying process. However, it goes without saying that other steps may be included.

(1) Noodle Making Process The noodle making process for freeze-drying pasta noodles is mainly divided into a kneading process and a forming process.

(1-1) Kneading Step In this embodiment, first, at least flour and water are kneaded to produce a pasta dough. The wheat flour used in the present embodiment is preferably serumina flour of so-called durum wheat, but is not limited thereto. Ordinary wheat flour other than durum wheat may be used, and durum wheat other than semolina flour may be used. Common wheat flour includes strong flour, semi-strong flour, medium flour, weak flour and mixtures thereof. Furthermore, a mixture thereof may be used.

  In the kneading step, at least these flour and water may be kneaded, and raw materials other than these may be blended. Examples of raw materials to be blended other than the above include sodium chloride, starch, eggs, sugars, gluten, fats and oils, thickeners, emulsifiers, coloring materials, and the like.

  What is important in the kneading step in the present embodiment is that these raw materials are not decompressed or degassed. That is, a pasta dough containing a large amount of air can be prepared by kneading these raw materials under atmospheric pressure.

(1-2) Forming Step Next, the pasta dough obtained as described above is formed into a desired pasta shape in the forming step. In forming the desired pasta shape, extrusion molding may be used, or the desired pasta shape may be cut out by cutting. The forming means is not limited. Various shapes can be adopted as the shape of the pasta, and long pasta, short pasta and the like are not considered. Moreover, it is not limited to noodle strings, but may be flat or flat or dumplings.

  In this molding process, it is important to mold the pasta dough without decompression or deaeration. Conventionally, for example, when the molding is extrusion molding, the surroundings of the pasta dough are decompressed while being extruded by means such as a screw. However, the present invention is characterized in that such decompression processing is not performed. This is because pasta noodles containing a large amount of air can be obtained.

  The noodle making process mainly includes the above-described kneading process and molding process, but may include processes other than these. For example, a rolling process for rolling the dough and a drying process for drying pasta noodles. Pasta noodles used in the present invention may be either raw pasta noodles or dry pasta noodles.

(2) Pregelatinization process Next, the pasta noodles obtained as described above are pregelatinized. In the pregelatinization treatment, pasta noodles may be boiled or steamed to be pregelatinized. The means for the alpha treatment is not limited.

(3) Filling step The pasta noodles gelatinized as described above are filled into a container such as a tray. In this case, it is preferable for individual consumption to divide into small portions and fill the containers, but the method is not limited thereto.

  In addition, when filling the gelatinized pasta noodles into the container, the pasta noodles alone may be put into the container, pre-frozen, and then freeze-dried, but the gelatinized pasta noodles are immersed in water. In this state, it may be pre-frozen. Thereby, the restorability is further improved as compared with the case where the pasta noodle simple substance is pre-frozen and freeze-dried.

Instead of immersing in water, pregelatinized pasta noodles may be immersed in pasta sauce and pre-frozen in that state. Thereby, the restoring property is further improved as compared with the case of being immersed in water.
Further, in this case, the completed freeze-dried pasta is in a state where pasta sauce and pasta noodles are integrated into a block shape.

  As used herein, “pasta sauce” includes not only thick sauces having high viscosity but also soups having low viscosity such as those used in soup pasta. Moreover, the seasoning liquid of the grade which only seasons noodles may be sufficient. Furthermore, various ingredients may be included.

  The pasta sauce can be prepared by a conventional method. As an example, it can manufacture by heat-mixing various seasonings and ingredients with a kneader. At that time, in particular, when the viscosity of the pasta sauce is high, it is preferable to add starch after once cooling the seasoning liquid for pasta sauce prepared by heating. Thereby, even if it is a case where a source with high viscosity is used, restoration nature becomes good.

(4) Pre-freezing step The pasta noodles prepared as described above are pre-frozen together with the container. In this case, slow freezing or quick freezing may be used, but slow freezing in which the internal moisture grows into large ice crystals is preferable.

(5) Freeze-drying step Next, the pre-freeze as described above is freeze-dried under vacuum. As a freeze-drying method, a conventional method can be adopted.

  The freeze-dried pasta obtained as described above can be restored and eaten in about 1 minute by applying hot water. If only noodles are freeze-dried or pre-frozen in a state where the noodles are soaked in water, and if this is freeze-dried, prepare a separate pasta sauce, entangle the restored noodles and eat Good. On the other hand, when the noodles are pre-frozen in a state immersed in pasta sauce and freeze-dried, the noodles and pasta sauce are integrated into a block shape. You can get pasta dishes with pasta sauce.

  Examples of the present invention will be described below. In addition, this invention is not limited to a following example.

(1) Preparation of pasta noodles (fusilli) 30 parts of water was prepared with respect to 100 parts of durum wheat semolina, and both were kneaded with a mixer to prepare a pasta dough. At that time, no decompression or deaeration treatment was performed. The pasta dough thus obtained was extruded to obtain pasta noodles (pasta shape is fusilli). No decompression or deaeration treatment was performed during extrusion molding. Then, the dough was extruded and molded under atmospheric pressure. Next, this was dried to obtain dry pasta noodles.

(2) Preparation of pasta sauce On the other hand, the pasta sauce (tomato cream sauce) used for a present Example was prepared as follows. That is, first, tomato paste, fresh cream, bouillon, olive oil, cheese powder, salt, sugar, black pepper and the like were prepared as seasoning ingredients, and tomato, eggplant, pork, onion and the like were prepared as ingredients. And these and water were heat-mixed with the kneader and the seasoning liquid (sauce base) was prepared. After heating and mixing for a certain time, the heating was stopped, and the seasoning liquid was cooled to a temperature of 50 ° C. or lower. After confirming that the seasoning liquid had a temperature of 50 ° C. or lower, starch (potato starch) was added and stirred.

(3) Production of freeze-dried pasta The dried pasta noodles (Fujiri) prepared in the above (1) were boiled with 1% strength saline to be gelatinized. Then, the noodles were pulled up from the hot water, sufficiently drained and cooled. Then, one serving was divided (about 38 g per serving).
Next, the container was filled with the boiled pasta noodles that were divided into portions as described above, and the pasta sauce prepared in (2) was filled, and the pasta noodles were immersed in the pasta sauce in the container. In addition, the pasta sauce for one meal was about 100g.
Thus, the container filled with pasta noodles and pasta sauce was put in a freezer and pre-frozen, and this was freeze-dried to obtain freeze-dried pasta of Example 1. The freeze-dried pasta of Example 1 is a lyophilized pasta for one serving in which pasta noodles and pasta sauce are integrated into a block shape.

  In Example 1, pasta noodles were soaked in pasta sauce and pre-frozen, but instead, boiled pasta noodles were soaked in water in a container, pre-frozen in this state, and further freeze-dried Was taken as Example 2. The same as Example 1, except that the boiled pasta noodles were immersed in water in a container and pre-frozen.

[Comparative Example 1]
Comparative Example 1 corresponds to Example 1, and in Example 1, no depressurization or deaeration treatment was performed in the noodle making process. Instead, wheat flour (durum wheat) was used while reducing the pressure in the noodle making process. A pasta dough was prepared by kneading the semolina powder and water into a freeze-dried pasta using the pasta noodle made from the noodle making as Comparative Example 1. Example 1 is the same as Example 1 except that the pressure is reduced in the noodle making process.

[Comparative Example 2]
Comparative Example 2 corresponds to Example 2, and in Example 2, no depressurization or deaeration treatment was performed in the noodle making process. Instead, wheat flour (durum wheat) was used while reducing the pressure in the noodle making process. A pasta dough was prepared by kneading (semolina powder) and water, and a pasta noodle made from the noodles was used as a freeze-dried pasta. Example 2 is the same as Example 2 except that the pressure is reduced in the noodle making process.

  Examples 1 and 2 and Comparative Examples 1 and 2 obtained as described above were restored with hot water. And the sensory evaluation of the time (restoration time) until it became a state suitable for eating was performed by five panelists. And the average value of 5 persons was made into restoration time.

The results are as follows.
That is, in Examples 1 and 2, it was restored to a state where it can be eaten in 1 minute, but in Comparative Examples 1 and 2, it took 1 minute 30 seconds.
In addition, when Examples 1 and 2 are compared, Example 1 which was pre-frozen and lyophilized in a state immersed in pasta sauce, rather than Example 2 which was pre-frozen and lyophilized in a state immersed in water. The restoration time was shorter and the restoration was better.

Claims (7)

After pasting the pasta noodles obtained through a noodle making process including a kneading step of kneading at least flour and water into a pasta dough and a forming step for forming the pasta dough into a desired pasta shape, A method for producing freeze-dried pasta that is pre-frozen and then freeze-dried, comprising:
A method for producing freeze-dried pasta, characterized in that the pasta dough is kneaded and molded in the kneading step and molding step without reducing the pressure. In the manufacturing method of the freeze-dried pasta of Claim 1,
In pre-freezing the pregelatinized pasta noodle, the pregelatinized pasta noodle is immersed in water and pre-frozen in that state. In the manufacturing method of the freeze-dried pasta of Claim 1,
In pre-freezing the pregelatinized pasta noodles, the pregelatinized pasta noodles are immersed in a pasta sauce and pre-frozen in that state. In the manufacturing method of the freeze-dried pasta of Claim 3,
The method for producing freeze-dried pasta, wherein the pasta sauce is produced by once cooling a seasoning liquid prepared and then adding starch.   The freeze-dried pasta manufactured by the manufacturing method described in any one of Claims 1-4. A method for producing freeze-dried pasta noodles comprising at least a kneading step of kneading flour and water to form a pasta dough, and a forming step of forming the pasta dough into a desired pasta shape,
A method for producing pasta noodles for freeze-drying, wherein the pasta dough is kneaded and molded in the kneading step and molding step without reducing the pressure.   Pasta noodles for freeze-drying produced by the production method according to claim 6.