Production method of frozen short pasta cuts

Abstract

To provide a production method of frozen short pasta cuts, capable of suppressing softening of surfaces of the frozen short pasta cuts when re-heating the same, and achieving preferable texture.SOLUTION: There is provided a production method of frozen short pasta cuts comprising the steps of: preparing raw short pasta cuts from a short pasta cuts raw material including raw material flour; steam-cooking and / or superheated steam-cooking the raw short pasta cuts so as to heat to the center thereof, and preparing heated short pasta cuts; and freezing the heated short pasta cuts, where a moisture of the heated short pasta cuts in the step of freezing, is 30 to 57 mass%.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for producing frozen short pasta, and more particularly to a method for producing frozen short pasta that is less likely to become swollen or softened when reheated and that provides a good texture. [Background technology]

[0002] Generally, short pasta such as macaroni and penne are boiled and then mixed with other ingredients or sauces while heating as necessary, or baked in an oven to become gratin, etc. In this case, depending on the boiling conditions of the short pasta and the subsequent cooking, the surface of the pasta may become soggy and soft, and a good texture may not be obtained.

[0003] Furthermore, techniques for cooking noodles in a short time at cooking sites have been developed. For example, Patent Document 1 discloses a method for producing noodles that can be cooked in a short time and have a good texture like noodles boiled from raw noodles, and is characterized in that noodles in which only the surface and its vicinity are gelatinized are subjected to a step of coating or spraying an aqueous solution containing one or more selected from the group consisting of salt, sugars, and polysaccharides and / or oils and fats for a maximum of 5 minutes, or are subjected to a step of immersing in the aqueous solution and / or oils and fats. Patent Document 1 also describes that noodles produced by the above method (semi-cooked noodles) can be stored as is in the refrigerator or freezer. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2014-221024 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, even if frozen short pasta is prepared using the technology of Patent Document 1 in order to reduce cooking time, the surface of the pasta may become soggy and soft during boiling or subsequent cooking, and a satisfactory texture may not be obtained, so further improvements are required.

[0006] Therefore, an object of the present invention is to provide a method for producing frozen short pasta, which has a surface that is less likely to become swollen or softened when reheated, and which provides a good texture. [Means for solving the problem]

[0007] The above object is achieved by a method for producing frozen short pasta, comprising the steps of: preparing fresh short pasta from a short pasta raw material containing raw material flour; steaming and / or cooking the fresh short pasta with superheated steam so that the fresh short pasta is heated to the center to prepare heat-treated short pasta; and freezing the heat-treated short pasta, wherein the moisture content of the heat-treated short pasta during the freezing step is 30 to 57 mass %. Note that "heated to the center" means that the central temperature of the short pasta is 80°C or higher. Effect of the Invention

[0008] According to the present invention, it is possible to provide frozen short pasta that is difficult to become swollen or softened on the surface when reheated and that has a good texture. Furthermore, since the frozen short pasta is heated to the center before freezing, it is possible to provide frozen short pasta that can be cooked in a short time at the cooking site and that can produce a short pasta dish with a good texture. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The method for producing frozen short pasta of the present invention includes a step of preparing fresh short pasta from a short pasta raw material containing raw material flour, a step of preparing heat-treated short pasta by steaming and / or superheated steam cooking the fresh short pasta so that the center of the pasta is heated, and a step of freezing the heat-treated short pasta, and is characterized in that the moisture content of the heat-treated short pasta during the freezing step is 30 to 57% by mass. In general, when heat-treating fresh short pasta, boiling is often performed. In this case, the moisture content of the heat-treated short pasta is about 60% by mass. By heating fresh short pasta to the center by steaming and / or superheated steam cooking instead of boiling, and adjusting the moisture content to a predetermined level before freezing, it is possible to produce frozen short pasta whose surface does not easily become swollen or soft when reheated. Furthermore, it is possible to provide frozen short pasta that can be cooked in a short time at cooking sites such as restaurants, back yards of supermarkets and convenience stores, and at home, and that can be used to cook short pasta dishes with good texture. As described in the examples below, when heat-treated short pasta is prepared by boiling fresh short pasta, the above-mentioned effect cannot be obtained even if the moisture content of the heat-treated short pasta during the freezing process is adjusted to a specified moisture content. Also, when heat-treated short pasta is prepared by steaming and / or superheated steam cooking, if the moisture content of the heat-treated short pasta during the freezing process does not satisfy the above range, the above-mentioned effect cannot be obtained. In the present invention, the type of short pasta is not particularly limited, and examples include macaroni, penne, pennette, pennone, mezzepenne, fusilli, eriche, gemelli, giottole, rigatoni, sedani, millerighe, tortiglioni, casarecce, manfredi, conchiglie, rumache, farfalle, ziti, candele, mezzanelli, ditali, orecchiette, trofie, lasagna, ravioli, ruote, curviligate, trottle, cavatappi, paccheri, spirare, malloreddus, strozapureti, tresce, and gilli.By using the frozen short pasta obtained by the manufacturing method of the present invention, it is possible to provide short pasta dishes that do not lose their shape and have a good texture, so short pasta in a cylindrical, spiral, pleated, shell, butterfly or wheel shape is more effective and is preferred.

[0010] In the process of preparing fresh short pasta from a short pasta raw material containing raw material flour according to the present invention, the raw material flour contained in the short pasta raw material means wheat flour, cereal flour other than wheat flour, and starches. Examples of wheat flour include durum wheat flour, strong flour, semi-strong flour, medium strength flour, weak flour, whole wheat flour, and heat-treated wheat flour obtained by heat-treating these wheat flours, and one or more of these may be used. In the present invention, frozen short pasta whose surface is less likely to become swollen and less likely to soften when reheated is obtained, so that the raw material flour preferably contains wheat flour at 50% by mass or more, more preferably contains 70% by mass or more, and even more preferably contains 90% by mass or more. In addition, the wheat flour preferably contains durum wheat flour, and more preferably contains durum wheat flour at 50% by mass or more, more preferably contains 65% by mass or more, and even more preferably contains 80% by mass or more of the raw material flour. Furthermore, in one embodiment of the present invention, since frozen short pasta with good viscoelasticity can be obtained when reheated, the wheat flour preferably contains wheat flour obtained from a variety of wheat lacking one or more amylose synthesis genes Wx-1, and more preferably contains 5 to 40% by mass, and even more preferably 10 to 35% by mass, of the raw flour. Examples of wheat varieties lacking one or more amylose synthesis genes Wx-1 include hard wheat varieties such as Yumechikara, Haruyokoi, Kitanokaori, and Mochihime, and examples of soft wheat varieties include Australian Standard White (ASW), Kitahonami, Ayahikari, Chikugoizumi, Tsurupikari, and Uraramochi. In the present invention, when wheat varieties are indicated, they include existing wheat varieties and wheat varieties derived therefrom (wheat varieties created by breeding existing Japanese wheat varieties).

[0011] Examples of flour other than wheat flour include rice flour, buckwheat flour, barley flour, rye flour, oat flour, corn flour, barnyard millet flour, foxtail millet flour, soy flour, and white sorghum flour (including flours that have been subjected to heat treatment, etc.). The flour may be a flour containing waxy (glutinous) or high-amylose starch, and one or more of these may be used.

[0012] Examples of starches include wheat starch, barley starch, rye starch, oat starch, and other wheat starches, corn starch, rice starch, bean starch, potato starch, sweet potato starch, tapioca starch, water chestnut starch, chestnut starch, sago starch, Chinese yam starch, lotus root starch, arrowhead starch, bracken starch, and lily of the valley starch. The starch may be a waxy type or a high amylose type. In addition, examples of processed starches include those starches that have been subjected to physical or chemical processing alone or in combination. One or more of these starches may be used. In one embodiment of the present invention, in order to obtain frozen short pasta with good viscoelasticity when reheated and cooked, the raw material flour preferably contains 1 to 15% by mass of starches, more preferably 2 to 10% by mass, and even more preferably 3 to 8% by mass. The starches preferably include processed starches that have been esterified or etherified. The esterified processed starches are starches that have been esterified by acetylation, octenyl succination, or the like, and examples thereof include acetylated starch, acetylated phosphate cross-linked starch, acetylated adipic acid cross-linked starch, acetylated oxidized starch, octenyl succinate starch, etc. The etherified processed starches are starches that have been etherified by hydroxypropylation, and examples thereof include hydroxypropylated starch, hydroxypropylated phosphate cross-linked starch, etc.

[0013] In the present invention, the short pasta raw material may contain, in addition to the above-mentioned raw material flour, ingredients generally used in short pasta raw materials, as appropriate, so long as the effects of the present invention are not impaired. Examples of such ingredients include proteins such as powdered gluten, egg white, egg yolk, casein, whey, soy protein, etc.; edible oils and fats; carbohydrates; dietary fiber; colorings; thickeners such as guar gum, locust bean gum, carrageenan, xanthan gum, etc.; amino acids such as alanine, glycine, lysine, etc.; seasonings such as sodium glutamate and salt; flavorings; kansui; alcoholic preparations, etc.

[0014] In the present invention, the step of preparing fresh short pasta can be carried out according to a conventional method. For example, liquid ingredients such as water and eggs are added to raw material flour so as to obtain fresh short pasta with a desired moisture content, and the mixture is kneaded, and then extruded in an extruder equipped with a die for the desired short pasta to prepare fresh short pasta. The moisture content of the fresh short pasta is preferably 30 to 45% by mass, and more preferably 35 to 40% by mass.

[0015] In the present invention, the step of steaming and / or cooking with superheated steam the fresh short pasta so that the center is heated can be performed according to a conventional method so that the center temperature of the short pasta is 80°C or higher. Preferably, the center temperature of the short pasta is 90°C or higher, more preferably 95°C or higher. The cooking temperature for steaming is preferably 90 to 100°C. The cooking temperature for superheated steam cooking is preferably 100 to 300°C, more preferably 150 to 250°C.

[0016] In the present invention, the step of freezing the heat-treated short pasta can be carried out according to a conventional method. The freezing process may be quick freezing or slow freezing, with quick freezing being preferred. If necessary, the pasta can be packed in a packaging bag or container before or after the freezing process. After the freezing process, the pasta can be stored under normal freezing storage conditions.

[0017] In the present invention, the moisture content of the heat-treated short pasta at the time of the freezing process must be 30 to 57% by mass, preferably 33 to 55% by mass, more preferably 37 to 53% by mass, even more preferably 40 to 52% by mass, and even more preferably 41 to 47% by mass. The moisture content of the heat-treated short pasta may be adjusted only by adjusting the moisture content of the fresh short pasta, or may be adjusted by carrying out a step of applying water to the short pasta (including fresh short pasta, short pasta undergoing heat treatment, and heat-treated short pasta; the same applies below) at least one period before, during, or after the fresh short pasta is steamed and / or superheated steam cooked. The step of applying water is not particularly limited, and examples thereof include a step of spraying water (including boiling water) on the short pasta, showering the short pasta, and immersing the short pasta in water (including boiling water). In terms of facilitating the final moisture adjustment of the heat-treated short pasta, it is preferable to include a step of adhering water to the short pasta, it is more preferable to adsorb water at least at one time before steaming and / or superheated steam cooking or during the steaming and / or superheated steam cooking, and it is even more preferable to spray and / or shower water at least at one time before steaming and / or superheated steam cooking or during the steaming and / or superheated steam cooking.

[0018] The frozen short pasta obtained by the manufacturing method of the present invention (hereinafter referred to as the frozen short pasta of the present invention) is distributed in a frozen state and is used for short pasta dishes at restaurants and other eating establishments, back yards of supermarkets and convenience stores, and at home and other cooking sites. When the frozen short pasta of the present invention is reheated and cooked, the surface does not easily become swollen or soft, and a good texture is obtained, so that short pasta dishes of good quality can be easily provided. In addition, since it is heated to the center, it can be cooked in a short time at the cooking site and a short pasta dish with a good texture can be provided. For example, while general short pasta needs to be cooked after boiling by mixing it with other ingredients and sauce, the frozen short pasta of the present invention can be cooked as it is without boiling. Specifically, the frozen short pasta of the present invention can be mixed with other ingredients and sauce and cooked in a frying pan or pot using a gas stove, an electromagnetic cooker, or the like, or cooked in a microwave oven or in a hot water bath to provide a short pasta dish with a good texture. EXAMPLES

[0019] The present invention will now be described in detail with reference to examples. 1. Short pasta (Penne) 1-1. Preparation of fresh short pasta (penne) The raw flour was put into a mixer according to the composition shown in the table, and mixed and kneaded while adding water to obtain the specified moisture content to prepare dough. Fresh short pasta (penne) was then prepared in an extruder. The durum wheat flour was semolina (Showa Sangyo Co., Ltd.), the medium-strength flour was wheat flour derived from Kitahonami produced in Japan (Fuyuezo, Kida Flour Milling Co., Ltd.), and the acetylated starch was SF-800 (Showa Sangyo Co., Ltd.). The moisture content of the resulting fresh short pasta is shown in the table. 1-2. Preparation of heat-treated short pasta (penne) The fresh short pasta obtained in 1-1 was heated by boiling, steaming, and superheated steam cooking to prepare heated short pasta. Boiling was performed in boiling water, steaming at 98°C, and superheated steam cooking at 200°C. Unless otherwise specified, the heat treatment was performed until the maximum temperature at the center of the short pasta reached 98°C, and if the maximum center temperature was specified, it was performed until the specified temperature. Furthermore, in order to adjust the moisture content of the heated short pasta, if water was sprayed during the heat treatment, unless otherwise specified, boiling water was sprayed onto the fresh short pasta before the heat treatment, and if the timing of water spraying was specified, boiling water was sprayed onto the short pasta at the specified timing. The moisture content of the heated short pasta during the refrigeration process described below is shown in the table. Note that the reference example (boiling) was used for cooking for evaluation without freezing. 1-3. Preparation of frozen short pasta (penne) The heat-treated short pasta obtained in 1-2 was quickly frozen at -35°C to prepare frozen short pasta, which was then stored at -20°C. 1-4. Evaluation of frozen short pasta (Penne) Each frozen short pasta obtained in 1-3 was evaluated by the following evaluation method. That is, 20g of each frozen short pasta was mixed with 100g of tomato sauce, refrigerated for one day, heated in a microwave (500W) for two minutes, and eaten. For Reference Example 1, 20g of boiled heat-treated short pasta (water content 54% by mass) (not frozen) was mixed with 100g of tomato sauce, refrigerated for one day, heated in a microwave (500W) for two minutes, and eaten. Sensory evaluation was performed according to the following evaluation criteria. The sensory evaluation was performed by a trained panel of 10 experts, and the evaluation results were calculated as the average score. (Sensory evaluation) (i) Viscoelasticity 5: Compared to the reference example, the viscoelasticity is very good. 4: Better viscoelasticity than the reference example 3: Viscoelasticity is slightly better than the reference example 2: Viscoelasticity is equivalent to the reference example 1: Compared to the reference example, the viscoelasticity is inferior (ii) Hardness 5: Compared to the reference example, the center hardness is very good. 4: Compared to the reference example, the center hardness is good. 3: Compared to the reference example, the center hardness is slightly better. 2: The center hardness is the same as the reference example. 1: Compared to the reference example, the center is less hard. (iii) Resistance to softening 5: Compared to the reference example, there is almost no soggyness and the surface hardness is very good. 4: Compared to the reference example, soggyness is suppressed and the surface hardness is good. 3: Compared to the reference example, swelling is slightly reduced and the surface hardness is slightly better. 2: Surface hardness is equivalent to the reference example 1: Compared to the reference example, it is soft and the surface is less hard. The results of the sensory evaluation are shown in Tables 1 to 4.

[0020] [Table 1]

[0021] [Table 2]

[0022] [Table 3]

[0023] [Table 4]

[0024] As shown in Tables 1 to 4, the frozen short pasta obtained by the method for producing frozen short pasta of Examples 1 to 18, which includes a step of preparing fresh short pasta from a short pasta raw material, steaming and / or cooking the fresh short pasta so that the center is heated, preparing heat-treated short pasta, and then freezing the same, and the moisture content of the heat-treated short pasta during the freezing step is 32 to 54% by mass, had higher evaluations of viscoelasticity, hardness, and resistance to soggyness when reheated and eaten, compared to Reference Example 1 in which fresh short pasta was boiled and used. On the other hand, in Comparative Example 1 in which the heat treatment was performed by boiling, all evaluations were almost the same as those of Reference Example 1. In addition, in Comparative Example 2 in which the moisture content of the heat-treated short pasta during the freezing step was 58% by mass, and Comparative Example 3 in which the moisture content was 28% by mass, the evaluations of hardness and resistance to soggyness were slightly lower. Furthermore, in Comparative Example 4 in which the maximum center temperature was 70°C, all evaluations were low, and in particular, the viscoelasticity and hardness were lower than those of the Reference Example. Therefore, it was shown that in the manufacturing method of frozen short pasta, the heat treatment must be steamed and / or cooked with superheated steam, heating to the center, i.e., the center temperature must be 80°C or higher, and the moisture content of the heat-treated short pasta during the freezing process must be 30 to 57% by mass. Regarding the spraying of water during the heat treatment, the sensory evaluations of the examples in which water was sprayed were higher than those of Examples 1 and 2 in which steaming was performed without spraying water, and Example 7 in which superheated steam cooking was performed. This suggests that including a step of attaching water to the short pasta by spraying water or the like is preferable, since it is possible to adjust the moisture content of the heat-treated short pasta to a better range. Furthermore, when Examples 11 to 13 are compared, there is no significant difference in the sensory evaluation, suggesting that the timing of water spraying may be before, during, or after the heat treatment.

[0025] 2. Short pasta (curviligate) 2-1. Preparation of fresh short pasta (curvilligate) The raw flour was put into a mixer according to the ratio shown in the table, and mixed and kneaded while adding water to obtain the specified moisture content. After preparing the dough, fresh short pasta (curvilligate) was prepared in an extruder. The ingredients used were the same as those in 1-1. The moisture content of the resulting fresh short pasta is shown in the table. 2-2. Preparation of heat-treated short pasta (curvilligate) The fresh short pasta obtained in 2-1 was heated by boiling, steaming, and superheated steam cooking to prepare heated short pasta. Boiling was performed in boiling water, steaming at 98°C, and superheated steam cooking at 200°C. Unless otherwise specified, the heat treatment was performed until the maximum temperature at the center of the short pasta reached 98°C, and if the maximum temperature at the center was specified, it was performed until the specified temperature. Furthermore, in order to adjust the moisture content of the heated short pasta, if water was sprayed during the heat treatment, unless otherwise specified, boiling water was sprayed on the fresh short pasta before the heat treatment, and if the timing of water spraying was specified, boiling water was sprayed on the short pasta at the specified timing. The moisture content of the heated short pasta during the refrigeration process described below is shown in the table. Note that, for Reference Example 2 (boiling), the pasta was used for cooking for evaluation without freezing. 2-3. Preparation of frozen short pasta (curviligate) The heat-treated short pasta obtained in 2-2 was quickly frozen at -35°C to prepare frozen short pasta, which was then stored at -20°C. 2-4. Evaluation of frozen short pasta (curviligate) Each frozen short pasta obtained in 2-3 was evaluated by the following evaluation method. That is, 20g of each frozen short pasta was mixed with 100g of tomato sauce, placed in a frying pan, heated at 180°C for 3 minutes on an electromagnetic cooker, and eaten. For Reference Example 2, 20g of boiled heat-treated short pasta (water content 54% by mass) (not frozen) was mixed with 100g of tomato sauce, placed in a frying pan, heated at 180°C for 3 minutes on an electromagnetic cooker, and eaten. The evaluation of hardness and resistance to soggy was performed using the same evaluation criteria as in 1-4(ii) and (iii), and the evaluation of viscoelasticity was performed using the following evaluation criteria (iv). The sensory evaluation was performed by a trained panel of 10 experts, and the evaluation results were calculated by calculating the average evaluation points. (Sensory evaluation) (iv) Viscoelasticity 5: Compared to the reference example, the viscoelasticity is high and very good. 4: Viscoelasticity is equivalent to that of the reference example and is good. 3: Viscoelasticity is slightly lower than the reference example, but still good 2: Compared to the reference example, the viscoelasticity is low and inferior. 1: Compared to the reference example, the viscoelasticity is very low and very poor. The results of the sensory evaluation are shown in Table 5.

[0026] [Table 5]

[0027] As shown in Table 5, when the frozen short pasta obtained by the manufacturing methods of Examples 19 to 23 was used in cooking as is, it was rated higher in hardness and resistance to soggyness than Reference Example 2.

[0028] 3. Fresh short pasta (macaroni) 3-1. Preparation of fresh short pasta (macaroni) The raw material flour was put into a mixer according to the composition shown in the table, and mixed and kneaded while adding water to obtain the specified moisture content. After preparing the dough, fresh short pasta (macaroni) was prepared in an extruder. The ingredients used were the same as those in 1-1. The moisture content of the obtained fresh short pasta is shown in the table. 3-2. Preparation of heat-treated short pasta (macaroni) The fresh short pasta obtained in 3-1 was heated by boiling, steaming, and superheated steam cooking to prepare heated short pasta. Boiling was performed in boiling water, steaming at 98°C, and superheated steam cooking at 200°C. Unless otherwise specified, the heat treatment was performed until the maximum temperature at the center of the short pasta reached 98°C, and if the maximum center temperature was specified, the heat treatment was performed until the temperature was as specified. In addition, in order to adjust the moisture content of the heated short pasta, if water spraying was performed during the heat treatment, unless otherwise specified, boiling water was sprayed on the fresh short pasta before the heat treatment, and if the timing of water spraying was specified, boiling water was sprayed on the short pasta at the specified timing. The moisture content of the heated short pasta during the refrigeration process described below is shown in the table. Note that, for Reference Example 3 (boiling), the pasta was used for cooking for evaluation without freezing. 3-3. Preparation of frozen short pasta (macaroni) The heat-treated short pasta obtained in 3-2 was quickly frozen at -35°C to prepare frozen short pasta, which was then stored at -20°C. 3-4. Evaluation of frozen short pasta (macaroni) Each frozen short pasta obtained in 3-3 was evaluated by the following evaluation method. That is, 20g of each frozen short pasta and 100g of mayonnaise sauce were mixed in a heat-resistant plastic bag, heated in 75°C hot water for 30 minutes, cooled with water for 30 minutes, stored in a refrigerator for 4 days, and then eaten. In Reference Example 3, 20g (not frozen) of boiled heat-treated short pasta (water content 54% by mass) and 100g of mayonnaise sauce were mixed in a heat-resistant plastic bag, heated in 75°C hot water for 30 minutes, cooled with water for 30 minutes, stored in a refrigerator for 4 days, and then eaten. A sensory evaluation was performed using the same evaluation criteria as in 2-4. The results of the sensory evaluation are shown in Table 6.

[0029] [Table 6]

[0030] As shown in Table 6, the frozen short pastas obtained by the manufacturing methods of Examples 24 to 28 were rated higher in viscoelasticity, hardness, and resistance to soggyness than Reference Example 3, even when cooked and cooled before eating.

[0031] 4. Short pasta (farfalle) 4-1. Preparation of fresh short pasta (farfalle) The raw flour was put into a mixer according to the ratio shown in the table, and mixed and kneaded while adding water to obtain the specified moisture content. After preparing the dough, it was extruded into a sheet shape, and then formed into a butterfly shape to prepare fresh short pasta (farfalle). The ingredients used were the same as in 1. The moisture content of the resulting fresh short pasta is shown in the table. 4-2. Preparation of heat-treated short pasta (farfalle) The fresh short pasta obtained in 4-1 was heated by boiling, steaming, and superheated steam cooking to prepare heated short pasta. Boiling was performed in boiling water, steaming at 98°C, and superheated steam cooking at 200°C. Unless otherwise specified, the heat treatment was performed until the maximum temperature at the center of the short pasta reached 98°C, and if the maximum temperature at the center was specified, it was performed until the specified temperature. Furthermore, in order to adjust the moisture content of the heated short pasta, if water was sprayed during the heat treatment, unless otherwise specified, boiling water was sprayed on the fresh short pasta before the heat treatment, and if the timing of water spraying was specified, boiling water was sprayed on the short pasta at the specified timing. The moisture content of the heated short pasta during the refrigeration process described below is shown in the table. Note that, for Reference Example 3 (boiling), the pasta was used for cooking for evaluation without freezing. 4-3. Preparation of frozen short pasta (farfalle) The heat-treated short pasta obtained in 4-2 was quickly frozen at -35°C to prepare frozen short pasta, which was then stored at -20°C. 4-4. Evaluation of frozen short pasta (farfalle) Each frozen short pasta obtained in 4-3 was evaluated by the following evaluation method. That is, 10 g of each frozen short pasta was placed on 150 g of soup solidified with gelatin, refrigerated for one day, and then heated in a microwave (500 W) for 3 minutes and 30 seconds and eaten. In Reference Example 4, 10 g (not frozen) of boiled heat-treated short pasta (water content 54 mass%) was placed on 150 g of soup solidified with gelatin, refrigerated for one day, and then heated in a microwave (500 W) for 3 minutes and 30 seconds and eaten. A sensory evaluation was performed using the same evaluation criteria as in 1-4. The results of the sensory evaluation are shown in Table 7.

[0032] [Table 7]

[0033] As shown in Table 7, the frozen short pasta obtained by the manufacturing method of Example 29 was rated higher in viscoelasticity, hardness, and resistance to soggyness compared to Reference Example 4, even when used in soup dishes.

[0034] From the above, it has been demonstrated that the method for producing frozen short pasta of the present invention can produce frozen short pasta that is less likely to become swollen or softened when reheated and that has a good texture.

[0035] The present invention is not limited to the configurations and examples of the above-described embodiment, and various modifications are possible within the scope of the gist of the invention. [Industrial Applicability]

[0036] According to the present invention, frozen short pasta can be produced which is unlikely to become swollen or softened when reheated and has a good texture, and therefore it is possible to provide frozen short pasta which can be cooked in a short time at a cooking site and which can produce a short pasta dish with a good texture.

Claims

1. A step of preparing fresh short pasta from a short pasta raw material containing raw material flour; A step of preparing heat-treated short pasta by steaming and / or cooking the fresh short pasta with superheated steam so that the fresh short pasta is heated to the center; and The heat-treated short pasta is subjected to a freezing process. The method for producing frozen short pasta, wherein the moisture content of the heat-treated short pasta during the freezing process is 30 to 57% by mass.

2. The method for producing frozen short pasta according to claim 1, wherein the raw material flour contains 50 mass% or more of durum wheat flour.

3. The method for producing frozen short pasta according to claim 1 or 2, wherein the water content of the fresh short pasta is 33 to 45% by mass.

4. 3. The method for producing frozen short pasta according to claim 1 or 2, wherein the step of steaming and / or cooking with superheated steam includes a step of attaching water to the short pasta at least one period before, during, or after the steaming and / or superheated steam cooking of the fresh short pasta.

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