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Production method for frozen cooked pasta

A manufacturing method and technology of pasta, applied in food freezing, food preparation, food science, etc., can solve problems such as unsatisfactory preservation, achieve good appearance and taste, prevent the reduction of appearance or taste, and maintain the effect of quality

Inactive Publication Date: 2013-12-04
NISSHIN DCA FOODS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, although this raw noodle has a good appearance, its preservability is unsatisfactory

Method used

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  • Production method for frozen cooked pasta

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1～8

[0036] 26 parts by mass of water were mixed with 100 parts by mass of durum wheat semolina, and kneaded to form a dough. Using a pasta maker at 30, 70, 80, 120, 160, 200, 210 and 250 kgf / cm under a reduced pressure of -600 mmHg 2 The dough was extruded under the pressure condition of 8 kinds of raw spaghetti (thickness 1.8mm).

[0037] The obtained raw spaghetti was boiled in hot water for 5 minutes, and the water was cooled to manufacture boiled spaghetti.

[0038] 30 parts by mass of soybean oil (melting point -7° C.) and 0.2 parts by mass of a thickening polysaccharide were mixed, and 5 parts by mass of water were added to the obtained mixed liquid, followed by mixing to prepare a coating liquid. Next, the above-mentioned coating solution in an amount of 5% of the mass of the boiled spaghetti was sprayed onto the whole spaghetti noodles by spraying, so that the entire amount of the coating solution was attached to the boiled spaghetti noodles.

[0039] Divide the boiled s...

manufacture example 9

[0041] By stretching the above dough with a rolling noodle machine (pressure 0 kgf / cm 2 ), cut out to obtain raw spaghetti (thick 1.8mm). The obtained raw spaghetti was cooked in the same procedure as in Production Example 1, coated with the coating liquid, and frozen to produce frozen cooked spaghetti (without sauce and with sauce) in Production Example 9.

manufacture example 10～17

[0049] Except for adding water in the amount shown in Table 3 with respect to 100 parts by mass of durum wheat semolina, follow the same procedure as in Production Example 5 (the pressure of extrusion noodle production is 160 kgf / cm 2 ), the frozen cooked spaghetti of Production Examples 10-17 (respectively without sauce and with sauce) were produced. Using the frozen cooked spaghetti of Production Examples 10 to 17, spaghetti after thawing in the same procedure as Test Example 1, or the appearance and food texture of spaghetti and sauce were evaluated. The results are shown in Table 3.

[0050] table 3

[0051] .

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PUM

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Abstract

Provided is a frozen cooked pasta that can be stored in a frozen state over a long period and that after being thawed, exhibits a satisfactory appearance and texture that are similar to freshly-cooked pasta. The production method for the frozen cooked pasta comprises: a step in which raw pasta is obtained by extruding dough at a pressure of 80-200 kgf / cm<2> in order to form noodles, and the raw pasta is cooked by boiling; a step in which the boiled pasta is brought into contact with a liquid containing fat that has a melting point of 10 DEG C or less; and a step in which the pasta that has been brought into contact with the liquid is frozen.

Description

technical field [0001] The present invention relates to a method for producing frozen cooked pasta. More specifically, it relates to a method for producing frozen cooked pasta that can store raw pasta in a frozen state for a long period of time after cooking, and that has the same good appearance and texture as freshly cooked raw pasta after thawing. Background technique [0002] Raw pasta is pasta produced from dough without a drying step. Raw pasta is a different food from dry pasta in both the manufacturing process and the appearance of the product. In addition, raw pasta has a unique texture that is soft but elastic after cooking, so it is very popular. However, raw pasta has a high moisture content and poor storage properties, so there is a problem that it cannot be prepared in advance and ready for use. Raw pasta is commercially available refrigerated or frozen. However, when raw pasta is refrigerated or frozen, it tends to deteriorate during storage, and it is dif...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L3/36A23L7/109A23L7/113
CPCA23L1/16A23L7/113A23V2002/00A23V2300/20A23L7/109A23L7/111
Inventor 入江谦太朗菅洋平小泉典夫渡边武纪味谷阳一郎吉田亚彦
Owner NISSHIN DCA FOODS INC