Producing method of pasta containing crushed pasta

Abstract

To provide dry pasta that is easy to feel smoothness and flavor, while maintaining appearance free from boiling down of conventional dry pasta.SOLUTION: A method for producing dry pasta that solves the above problems includes the following steps of: (1) crushing dry pasta for crushed product to obtain a crushed dry pasta product with a D50 of 220 μm or less and damaged starch content of 7 to 22 mass%; (2) mixing the crushed dry pasta product obtained in step (1) with crushed wheat, where an amount of the crushed dry pasta product is 4 to 32 mass% relative to a total of the crushed dry pasta product and the crushed wheat; and (3) producing dry pasta using the mixture obtained in step (2).SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing pasta incorporating ground pasta. [Background technology]

[0002] Pasta is mainly produced using durum semolina. Durum semolina refers to the pulverized endosperm of durum wheat obtained in the milling process, which is relatively coarse in size, and generally does not pass through a sieve with an opening of about 300 μm. The coarseness of the semolina particle size is important for pasta to have a good appearance and not fall apart when cooked. On the other hand, pasta using durum semolina with the above-mentioned coarse particle size distribution has the problem that it does not feel smooth due to the size of the particles, and the large particles result in less damaged starch, and the less damaged starch results in a less flavorful taste. Therefore, there has been a demand for a method of producing pasta that maintains a good appearance and does not fall apart when cooked, while also providing a smooth and flavorful taste. Regarding a method for modifying noodles by using raw materials for the noodles, for example, Patent Document 1 discloses that by mixing a predetermined amount of dry-heat-treated durum bran with raw materials containing grain flour used in the manufacture of pasta, it is possible to provide pasta that has a smooth texture, less graininess, and is rich in nutritional components such as dietary fiber, with the grain odor specific to bran suppressed. However, Patent Document 1 does not discuss the mixing of ground pasta products. Furthermore, Patent Document 2 discloses that by making noodles using a grain flour raw material containing 5 to 80% by weight of ground dried pasta, it is possible to provide noodles (specifically Chinese noodles) that have a hard and viscoelastic texture, a natural yellow color, and a rich flavor. However, Patent Document 2 does not disclose the particle size of the ground dried pasta or the amount of damaged starch. There is a need for further improvements in the manufacturing method of pasta that maintains a good appearance when cooked while also providing smoothness and a pleasant flavor. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2019-129712 [Patent Document 2] Patent Publication No. 2002-291430 Summary of the Invention [Problem to be solved by the invention]

[0004] The problem to be solved by the present invention is to provide dried pasta that has an easy-to-feel flavor while maintaining the appearance and smoothness of conventional dried pasta, which does not fall apart when cooked. [Means for solving the problem]

[0005] Therefore, the present inventors conducted extensive research to solve the above problems. As a result, they found that a method for producing dried pasta including the steps of: (1) pulverizing dried pasta for pulverization to obtain pulverized dried pasta having a D50 of 220 μm or less and a damaged starch content of 7 to 22% by mass; (2) mixing the pulverized dried pasta obtained in step (1) with crushed wheat flour, in which the amount of the pulverized dried pasta is 4 to 32% by mass based on the total amount of the pulverized dried pasta and the crushed wheat flour; and (3) producing dried pasta using the mixture obtained in step (2) can provide dried pasta that is easy to taste while maintaining the appearance and smoothness of conventional dried pasta, which does not fall apart when cooked, and thus completed the present invention. That is, the present invention is as follows. [1] The following process (1) A process for pulverizing dried pasta to obtain dried pasta pulverized material having a D50 of 220 μm or less and a damaged starch content of 7 to 22% by mass; (2) a step of mixing the ground dry pasta obtained in step (1) with ground wheat flour, wherein the amount of the ground dry pasta is 4 to 32% by mass based on the total amount of the ground dry pasta and the ground wheat flour; and (3) A method for producing dried pasta, comprising the step of producing dried pasta using the mixture obtained in the step (2). [2] A method for producing dried pasta according to claim 1, wherein the crushed wheat flour is crushed durum wheat flour. Effect of the Invention

[0006] According to the present invention, it is possible to provide dried pasta that has a smooth texture and an easily savory flavor while maintaining the appearance of conventional dried pasta that does not fall apart when cooked. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0007] (Method of manufacturing dried pasta) The method for producing dried pasta of the present invention includes the steps of: (1) pulverizing dried pasta for pulverization to obtain pulverized dried pasta having a D50 of 220 μm or less and a damaged starch content of 7 to 22 mass%; (2) mixing the pulverized dried pasta obtained in step (1) with crushed wheat flour, wherein the amount of the pulverized dried pasta is 4 to 32 mass% of the total amount of the pulverized dried pasta and the crushed wheat flour; and (3) producing dried pasta using the mixture obtained in step (2).

[0008] (Dried pasta pulverized product and process for obtaining dried pasta pulverized product) The dried pasta for obtaining the ground dried pasta (hereinafter referred to as "ground dried pasta") may be produced by a conventional method, and examples of such dried pasta include those obtained by adding water to a grain flour raw material, mixing the mixture, extruding the mixture under reduced pressure, and then drying the mixture. Examples of the grain flour raw material for the dried pasta for obtaining the ground dried pasta include durum semolina or farina, which are ground durum wheat flour, as well as wheat flour such as strong flour, and preferably durum semolina. There are no limitations on the shape of the dried pasta to be pulverized, so long as it is produced and dried in a conventional manner. For example, in addition to commercially available products, cut pieces of noodles with the ends cut off after drying, U-shaped cut pieces, etc. can also be used. The dried pasta for pulverization can be pulverized with a pulverizer or the like to obtain a dried pasta pulverized product. The dried pasta is humidified before pulverization to adjust the amount of damaged starch and D50 to the desired amount after pulverization. Damaged starch is generated by heat and physical impact during pulverization. Generally, when trying to make the particle size finer, the physical impact during pulverization increases, which makes it easier to generate heat and increases the amount of damaged starch, but humidification converts the heat during pulverization into heat of vaporization, and damage to starch due to heat can be prevented. For example, when preparing dried pasta pulverized products at each stage that have the same particle size but different amounts of damaged starch, a method can be used in which pasta with an increased moisture content (moisture content of 10 to 37% by mass) is pulverized by gradually humidifying the dried pasta for pulverization before pulverization. The pulverizer is not particularly limited as long as it can pulverize the product to the desired amount of damaged starch and D50, and any of the hammer mills, pin mills, and rolls that are general pulverizers for dried noodles can be selected, but since it is necessary to pulverize the product to a small particle size and with a small amount of damaged starch, an airflow pulverizer that can pulverize the product to a relatively small particle size and with a relatively small amount of damaged starch is preferable. The smaller the D50 of the ground dried pasta, the smoother the texture of the dried pasta containing the ground dried pasta, which is preferable. The D50 of the ground dried pasta is 220 μm or less, preferably 150 μm or less, more preferably 100 μm or less, and even more preferably 50 μm or less. From the viewpoint of production costs, the D50 of the ground dried pasta is preferably 50 μm or more, more preferably 100 μm or more, and even more preferably 150 μm or more. By making the D50 of the ground dried pasta 220 μm or less, the smoothness of the texture is maintained. Furthermore, the amount of damaged starch in the pulverized dried pasta product is 7 to 22% by mass, preferably 8 to 17% by mass, more preferably 9 to 15% by mass, and even more preferably 10 to 13% by mass. If the amount of damaged starch in the pulverized dried pasta product is within the range specified in the present application, it is possible to provide dried pasta that is easy to sense a good flavor, such as sweetness, while maintaining the appearance of conventional dried pasta that does not fall apart when boiled. As will be described later, if the amount of damaged starch is low, the sweetness tends to be less noticeable, and if the amount of damaged starch is high, the amount of fall apart during boiling tends to increase, resulting in an unsuitable appearance.

[0009] (D50) In the present invention, the particle size distribution and particle size are based on volume measured by a wet method, and D50 (also called average particle size, 50% cumulative particle size, or median size) represents the particle size at 50% cumulatively accumulated from the smallest particle in a particle size cumulative distribution curve. The volume-based particle size can be measured by a known laser diffraction / scattering method, and specifically, for example, a particle size distribution measuring device (MT3000, manufactured by Microtrack Bell Co., Ltd.) can be used as such a device.

[0010] (damaged starch) Damaged starch in the present invention refers to raw starch that has been damaged by heat or impact during grinding. In general, the smaller the D50 of the ground product, the greater the physical impact that has been applied to the ground product, and therefore the greater the amount of damaged starch. Damaged starch granules are more susceptible to the effects of enzymes than undamaged starch granules. For this reason, the greater the amount of damaged starch, the more easily the starch is decomposed into sugar by enzymes in saliva in the oral cavity, and the more sweetness is perceived. Damaged starch is also more likely to absorb water and swell when heated than undamaged starch, which leads to the surface of the noodles falling apart when cooked and has a negative effect on the appearance. According to the AACC method, the amount of such damaged starch can be measured by utilizing the fact that physically damaged raw starch is easily decomposed by α-amylase. Specifically, flour containing damaged starch is treated with α-amylase under certain conditions to quantify the amount of maltose produced, which is then converted into the amount of damaged starch by calculation. The amount of damaged starch may be measured according to AACC method 76-31.01. The measurement can be performed using a commercially available measurement kit, such as the Starch Damage Assay Kit manufactured by MegaZyme.

[0011] (Crushed wheat flour) The wheat grains for obtaining the flour powder may be any known type. Specifically, any type or brand of wheat grains used for food can be suitably used regardless of the place of origin, such as Dark Northern Spring (DNS), Hard Red Winter (HRW), Hard Red Spring (HRS), No. 1 Canadian Western Red Spring (1CW), Western White (WW), Prime Hard (PH), Australian Standard White (ASW), durum wheat, Kitahonami, Yumechikara, Minaminokaori, Shiroganekomugi, Bermude, Arlequin, and Apashe. Durum wheat is preferred. A single type or a mixture of two or more different types may be used. The method for crushing the wheat kernels is not particularly limited, and any known crushing method such as roll crushing, impact crushing, or mortar crushing can be used. The properties of the crushed wheat flour are not particularly limited, but the moisture content is preferably 10 to 16 mass%, more preferably 11 to 15.5 mass%, and even more preferably 12 to 14.5 mass%. The ground wheat flour preferably has an ash content of 0.30 to 1.00 mass %, more preferably an ash content of 0.40 to 0.80 mass %, and even more preferably an ash content of 0.50 to 0.70 mass %. The crushed wheat flour preferably has a protein content of 8.0 to 15.0% by mass, more preferably a protein content of 10 to 15.0% by mass, and even more preferably a protein content of 12.0 to 15.0% by mass. The ground wheat flour preferably has a D50 of 50 to 400 μm, more preferably a D50 of 50 to 350 μm, and even more preferably a D50 of 50 to 300 μm. The amount of damaged starch in the crushed wheat flour product is preferably 2 to 10% by mass, more preferably 3 to 8% by mass, and even more preferably 4 to 6% by mass.

[0012] (Mixing dried pasta powder and wheat flour powder) The step of mixing the ground dry pasta and the ground wheat flour can be carried out by a known method, for example, using a mixer. In the step of mixing the ground dry pasta and the ground wheat flour, water may be added as needed. The amount of the ground dry pasta mixed with the ground wheat flour is preferably 4 to 32% by mass based on the total amount of the ground dry pasta and the ground wheat flour from the viewpoint of texture and gluten formation, more preferably 10 to 30% by mass, and even more preferably 15 to 25% by mass. When the blending amount is within the range specified in the present application, it is possible to provide dried pasta that maintains the appearance of conventional dried pasta without falling apart when boiled, while having a smooth texture and an easy-to-feel flavor. As the blending amount is less than 4% by mass, the flavor improving effect tends to be insufficient, and as the blending amount exceeds 35% by mass, the presence of the pulverized pasta tends to have a greater effect on inhibiting gluten formation when water is added and mixed, and boiled pasta tends to fall apart more easily when boiled.

[0013] (Process for producing dried pasta using a mixture of dried pasta grounds and wheat flour grounds) The process for producing dried pasta using a mixture of ground dried pasta and ground wheat flour may be in accordance with a conventionally known method for producing dried pasta using a cereal flour raw material, and is not particularly limited. For example, the ground dried pasta and ground wheat flour are mixed and water is added at the same time, or water is added to the mixture of ground dried pasta and ground wheat flour to obtain a crumbly rough dough, which is then extruded under reduced pressure and then dried under controlled humidity until the moisture content is 14 parts by mass or less. The conditions for producing and drying the dried pasta may be in accordance with a conventionally known method, and are not particularly limited. In addition to the mixture of ground dried pasta and crushed wheat flour, other secondary ingredients such as protein materials other than wheat protein, such as soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal fats, vegetable fats, hardened fats, and powdered fats; inorganic salts such as kansui (water), minerals, and other dietary fiber; leavening agents; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; colorants; fragrances; and starch hydrolysates such as dextrin can be used within a range that does not impair the effects of the present invention. In the present invention, examples of the shape of dried pasta include long pasta such as spaghetti, vermicelli, spaghettini, federini, cappellini, zuite, pappardelle, lasagne, tagliatelle, sbertini, linguine, and bucatini, and short pasta such as macaroni, maniche, rigatoni, cavatappi, spirare, ruote, rumacchini, cappelletti, funghini, penne, conchiglie, farfalle, and fusilli, but are not limited to these. EXAMPLES

[0014] EXAMPLES In the following, examples are shown to specifically explain the present invention, but the present invention is not limited to the following examples.

[0015] <Production Example 1: Production of dried pasta pulverized material> Commercially available dried pasta, Oh My Spaghetti 1.7mm (manufactured by Nippon Co., Ltd.), was soaked in water with reference to the reference literature (The Effect of Flour Particle Size on Baking Quality and Other Flour Attributes. (Y.Kurimoto, DRShelton, Cereal Foods World 1988: Vol 33 429-433) and the soaking time was adjusted to prepare dried pasta for pulverization with different moisture contents of 10, 13, 15, 17, 20, 25, 30, and 35%. The dried pasta for pulverization with different moisture contents was pulverized to the desired D50 and damaged starch content by adjusting the rotation speed of the airflow pulverizer, the sample supply speed, and the number of pulverizations. All of the pulverized products were spread on an aluminum tray and air-dried in a constant temperature bath at 40°C until the moisture value reached 10%, and dried pasta pulverized products A to J shown in Tables 1 and 2 were obtained.

[0016] Table 1 TIFF2025017063000001.tif47135

[0017] Table 2 TIFF2025017063000002.tif47144

[0018] <Production Example 2: Production of dried pasta containing ground dried pasta> The dried pasta pulverized product produced in Production Example 1, crushed wheat flour (crushed durum wheat flour, manufactured by Nippon Kogyo Co., Ltd.; D50: 300 μm, damaged starch content 7.2%), and water were mixed according to Recipe Table 1, and charged into a mixer (manufactured by Suzuki Menko Co., Ltd.) and mixed for 13 minutes to obtain a crumbly coarse dough. The coarse dough was extruded with an extruder (manufactured by Italpasta Co., Ltd.) at an extrusion pressure of 10 MPa to obtain spaghetti-shaped noodle strands with a diameter of 1.7 mm and a length of 250 mm. The spaghetti-shaped noodle strands were dried in a constant temperature and humidity chamber at an average humidity of 75% and an average temperature of 80°C to obtain dried pasta containing the dried pasta pulverized product (water content 11% by mass).

[0019] Combination table 1 TIFF2025017063000003.tif26140

[0020] <Evaluation Example 1: Sensory evaluation of dried pasta containing crushed dried pasta> The obtained dried pasta containing the ground dried pasta was boiled for 8 minutes in boiling water (pH adjusted to 5.5-6.0 with DL-malic acid (manufactured by Fujifilm Wako Pure Chemical Industries, Ltd.) in an amount approximately 15 times the mass of the noodle strings) and then drained to obtain boiled pasta. The obtained boiled pasta was evaluated by 10 experienced panelists according to the following evaluation criteria Table 1.

[0021] Evaluation Criteria Table 1 TIFF2025017063000004.tif78133

[0022] <Test Example 1: Examination of D50 of dried pasta powder> Dried pasta was produced according to Production Example 1 so as to have the D50 shown in Table 3, and dried pasta containing ground dried pasta was produced according to Production Example 2 by blending ground dried pasta of each particle size, and the results are shown in Table 3. As a control example, dried pasta produced according to Production Example 2 without blending ground dried pasta was used as the evaluation standard, and was evaluated with an appearance score of 4 and smoothness and flavor scores of 3 (Control Example 1). When the amount of damaged starch in the pulverized dried pasta product was the same, the smoothness and flavor were rated lower as the D50 of the pulverized dried pasta product increased (Examples 1 to 4), and a D50 of 250 μm or more was unsuitable (Comparative Example 1). Therefore, it was considered preferable that the D50 of the pulverized dried pasta product be 220 μm or less. In Reference Example 1, dried pasta was produced and evaluated according to Production Example 2 using a raw material consisting of a mixture of 85 mass% crushed wheat flour A with a D50 of 300 μm and a damaged starch content of 7.2% and 15 mass% crushed wheat flour B with a D50 of 101 μm and a damaged starch content of 10.0%. The dried pasta produced using only crushed wheat flour as in Reference Example 1 was within the acceptable range, but was inferior in flavor to Example 2, which mixed crushed wheat flour B with a D50 similar to that of crushed wheat flour B in Reference Example 1 and damaged starch. From these results, it was confirmed that the smoothness and flavor of dried pasta were improved by mixing crushed dried pasta with a D50 of 220 μm or less.

[0023] Table 3 TIFF2025017063000005.tif88158 *The D50 of crushed wheat flour A is 300 μm and the amount of damaged starch is 7.2%. **The D50 of ground wheat flour B is 101 μm and the amount of damaged starch is 10.0%.

[0024] <Test Example 2: Examination of the amount of damaged starch in dried pulverized pasta> Dried pasta pulverized materials having the same D50 but different amounts of damaged starch were produced according to Production Example 1, dried pasta containing the dried pasta pulverized materials was produced according to Production Example 2, and evaluation was performed according to Evaluation Example 1. The results are shown in Table 4. The more the amount of damaged starch in the pulverized dried pasta product increased, the lower the appearance rating due to boiling collapse (Examples 5 to 8), and at 25% or more, the appearance was unsuitable (Comparative Example 3). In addition, the less the amount of damaged starch, the lower the flavor rating due to lack of sweetness (Examples 5 to 8), and at 5% or less, the sweetness was insufficient and unsuitable (Comparative Example 2). Therefore, it was considered that the amount of damaged starch in the pulverized dried pasta product should preferably be 7 to 22%.

[0025] Table 4 TIFF2025017063000006.tif73168 *The D50 of the ground wheat flour is 100 μm and the amount of damaged starch is 10.2%.

[0026] <Test Example 3: Study on the amount of dried pasta powder added> Dry pasta containing ground dried pasta was produced according to Production Example 2 using the ground dried pasta B produced according to Production Example 1, except for changing the blending amount as shown in Table 3. The results of evaluation according to Evaluation Example 1 are shown in Table 5. The flavor improved with increasing proportion of ground dried pasta (Examples 9 to 14), but at 2% by mass or less, the flavor was unchanged from Reference Example 1 and no improvement in flavor was observed (Comparative Example 4). The appearance was evaluated lower with increasing proportion, and at 35% by mass or more, it was unsuitable (Comparative Example 5). Therefore, it was considered that the amount of ground dried pasta should preferably be between 4% and 32% by mass.

[0027] Table 5 TIFF2025017063000007.tif73165 *The D50 of the ground wheat flour is 100 μm and the amount of damaged starch is 10.2%.

Claims

1. The following process (1) A step of pulverizing dried pasta for pulverization to obtain a dried pasta pulverized product having a D50 of 220 μm or less and a damaged starch content of 7 to 22% by mass; (2) mixing the ground dry pasta obtained in step (1) with ground wheat flour, wherein the amount of the ground dry pasta is 4 to 32% by mass based on the total amount of the ground dry pasta and the ground wheat flour; and (3) A method for producing dried pasta, comprising the step of producing dried pasta using the mixture obtained in the step (2).

2. The method for producing dried pasta according to claim 1 , wherein the crushed wheat flour is crushed durum wheat flour.

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