JPH0251582B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing instant pasta that can be restored to a fresh pasta state and made edible by contacting it with hot water for a short period of about a few minutes or by boiling it. Traditionally, with the so-called instantization of noodles, instant pasta products have been commercially available, but commercially available products have textures such as chewiness and texture after being restored that are not as good as fresh pasta. In addition, there are disadvantages such as the relatively long time required for restoration. In other words, conventional instant pastas are generally produced by adding water to wheat flour as a raw material, molding it using a pressure molding method, and then steaming the molded product and then drying it with hot air. The gluten in the raw flour denatures (forms a so-called network structure and hardens) due to the heat generated during pressure molding (pressure extrusion molding) of the raw material mixture, so hot water is used to restore the product. Penetration into the product does not occur quickly,
As a result, the above-mentioned drawbacks are observed. As a result of studies aimed at eliminating the above-mentioned drawbacks found in instant pasta produced by conventional methods, the inventor of the present invention found that by press-molding a mixture of finely divided ice crystal powder as a raw material, This suppresses the denaturation of the gluten in the raw materials caused by the heat generated by the molding, and a uniform porous structure is formed on the surface of the molded product after it dries, allowing hot water to penetrate uniformly into the interior during restoration, making it extremely easy to restore the product. The present invention was made based on the knowledge that it is easy to perform and the texture after restoration becomes similar to that of fresh pasta. The present invention will be explained in detail below. In the present invention, it is preferable to use durum wheat flour (referred to as semolina), which is known as wheat for macaroni, as the raw material substrate, but since its production is small, strong wheat flour alone or in combination with the above-mentioned semolina is recommended as an alternative. They may be used in combination. In addition, if the above flour is mixed with a small amount (approximately 20% by weight) of rhizome starch that has high water-holding capacity and low gelatinization temperature, such as tapioca starch and Kuzu starch, this can be mixed and molded. As the gelatinization temperature of the starch in the molded product obtained by this method is lowered, the pregelatinized starch in the product quickly hydrates and softens when the product is reconstituted for consumption, making the reconstitution process extremely short. It will be held in Furthermore, a small amount (0.5 to 3% by weight) of a wetting agent such as lactose or powdered alcohol (dextrin alcohol) is added to the above raw materials.
It is also preferable for the above-mentioned restoration to be added. In the present invention, finely divided ice crystal powder (approximately 60 to 80 mesh) is added to the above raw material at a low temperature below the freezing point, mixed well to obtain a smooth mixed powder, and the mixed powder is pasteurized by a conventional method. The mixture is mixed at low temperature using a molding machine and extruded under pressure. The heat generated during this pressure molding melts the ice crystal powder in the mixture, and the raw materials are kneaded with water to form a so-called dough, but since this dough is formed in the presence of ice crystal powder, conventional methods The denaturation of gluten due to the above heat generation is much less than that of the above. Incidentally, in the present invention, the product temperature during pressure molding is around 15°C, whereas in the conventional method, it reaches about 80°C. That is, in the present invention, there is little denaturation of gluten due to heat generation during pressure molding of raw materials, so there is no hardening of the molded product due to the formation of a network structure that accompanies denaturation of gluten, and in addition, the above-mentioned fine particles are not denatured. By mixing with ice crystal powder, a porous structure is formed on the surface of the molded product after drying, and as a result, hot water easily penetrates into the interior of the molded product during restoration. The amount of the ice crystal powder mixed with the raw material is preferably 25 to 35% by weight,
If the mixing amount of the ice crystal powder is too small, the effect of preventing gluten denaturation due to heat generation during the molding process will be reduced, while if it is too large, the amount of water added to the raw material will increase, which is unfavorable for molding. Next, in the present invention, the molded product formed as described above is steamed in a conventional manner to gelatinize the starch in the raw material, and then dried with hot air to obtain a product. When steaming the molded product, coating the surface of the molded product with a surfactant such as glycerin fatty acid ester or sucrose fatty acid ester can prevent pasta from sticking together during hot air drying. useful for. The adhesion of this surfactant to the surface of the molded product can be achieved by boiling the molded product in an aqueous solution to which a small amount (approximately 0.5% by weight) of the surfactant has been added, or by heating the steamed molded product with the above aqueous solution. This can be done by immersion, etc. Furthermore, in the present invention, by applying physical pressure or vibration to the molded product in the step of drying the steamed molded product with hot air, it is possible to further increase the formation of a porous structure on the surface of the product. . In addition, the above-mentioned rubbing pressure is applied by providing a small gap between one rotating belt and the other belt, which rotates at a different speed or has stopped, and whose surface has been roughened by resin processing or the like. Devices arranged facing each other (see Utility Model Publication No. 45-33277)
This can be done by applying a dryer, while vibration can be done using a vibratory fluidized dryer. As described above, according to the present invention, the mixing and extrusion molding of raw materials in the pressure molding process is carried out at low temperatures in the presence of fine ice crystal powder, so that the denaturation of gluten in the raw materials is significantly suppressed. At the same time, a porous structure is formed on the surface of the molded product after drying, so it can be reconstituted more quickly for consumption than products obtained by conventional methods, and its texture after reconstitution is also comparable to that of fresh pasta. It is possible to provide instant pasta products that are comparable in quality. EXAMPLES The present invention will be explained in more detail with reference to Examples below. Example 1 Strong flour (Nissin Seifun KK “Kameriya Seal”) 1.5Kg,
Mix 950 g of semolina and 75 g of lactose in a tumble mixer, add finely divided ice crystal powder (60 to 80 g)
Mix 750g of Metsuyu) and mix this mixture with an extrusion molding machine pasta machine (Tsuji Machinery) installed in the freezer compartment.
(manufactured by KK) and molded into an elbow shape with a wall thickness of 1 mm using a pressure molding method. Incidentally, the temperature of the screw part (mixing part) of the mixture supplied to the extrusion molding machine was -17℃, but the temperature in the extrusion part (pressure molding) was 15-16℃ due to heat generation during pressurization. The ice crystal powder in the mixture had melted and a molded product similar to fresh pasta was obtained. Next, the molded product obtained as described above was dissolved in a 0.5% aqueous solution of sucrose fatty acid ester by about 5% by weight.
After boiling for a minute, use a vibrating fluidized dryer (Towa Rika).
(manufactured by KK) with warm air at about 55°C for about 1 hour, and then finished drying with a rotary dryer using warm air at about 55°C to obtain a product with a moisture content of 12.5%. Example 2 2 kg of strong flour similar to that used in Example 1, 400 g of modified tapioca starch, 50 g of oxygen-modified chicken egg powder, 5 g of powdered alcohol, and finely divided ice crystal powder (60 to 80 g)
Mix 800g of mesh with a tumble mixer,
This mixture was fed into a pasta machine (same as in Example 1) installed in the freezer and molded into an elbow shape with a wall thickness of 1 mm. The quality at the extrusion part of the pasta machine was 13°C, the ice crystal powder in the mixture had melted, and a molded product similar to fresh pasta was obtained. Next, the molded product obtained as described above was steamed by a conventional method, and then immersed in warm water (around 75°C) in which 0.5% by weight of glycerin fatty acid ester was dissolved for about 5 minutes, and then heated in a vibratory fluidized dryer. The product was dried with hot air at 75°C for about 1 hour, and then finished dried using a rotary dryer to obtain a product (moisture content: 13%). Next, as a comparative example, an example of producing instant pasta according to a conventional method will be shown. Comparative example: 1.5 kg of strong flour and 950 g of semolina as in Example 1
and 75 g of lactose were mixed in a kneader to prepare a dough, which was fed to an extruder pasta machine at room temperature and molded into an elbow shape with a wall thickness of 1 mm using a pressure molding method. In this pressure molding, the temperature of the extruded portion was approximately 80°C. The molded product thus obtained was boiled in a 0.5% by weight aqueous sucrose fatty acid ester solution and then dried in the same manner as described in Example 1 to obtain a product with a moisture content of 12.5%. The results of examining the restorability (using hot water) and texture of the products obtained in Examples 1 and 2 and Comparative Examples are shown in the table below.

[Table] Example 1 according to the present invention as seen in the table above
In addition, in 2, the product is restored in an extremely short time, and the texture of the pasta after restoration is also good, whereas in the case of the product made by the conventional method, the restoration time is long;
Moreover, the texture after restoration is also poor. In particular, when rhizome starch is added to the raw material according to the present invention, the texture after restoration is comparable to that of fresh pasta.

Claims (1)

[Scope of Claims] 1. Mixing finely divided ice crystal powder with a raw material whose substrate is durum wheat flour, strong flour, or a mixture thereof at a low temperature below the freezing point, and melting the ice crystals by press-molding the resulting mixture. Shape while
A method for producing instant pasta, characterized in that the molded product is then steamed and then dried with hot air. 2. The manufacturing method according to claim 1, wherein 25 to 35% by weight of finely divided ice crystal powder is mixed into the raw material. 3. The manufacturing method according to claim 1 or 2, wherein the raw material is one to which a small amount of rhizome starch is added. 4. The manufacturing method according to any one of claims 1 to 3, wherein hot air drying is performed while applying pressure treatment or vibration to the steamed molded product.