Method for producing dried pasta

Abstract

To provide a method for producing dried pasta capable of obtaining dried pasta of glutinous texture with proper hardness.SOLUTION: This is a method for producing dried pasta characterized by containing 50 to 80 mass percent of durum wheat flour, which has a particle size distribution according to volume standards where the 20% particle diameter (D20) is between 170 μm and 270 μm, the 40% particle diameter (D40) is between 270 μm and 330 μm, and the 60% particle diameter (D60) is between 330 μm and 380 μm, using the remainder as a starch raw material composed of domestically produced medium-strength wheat flour, and an average ambient temperature of 77°C or higher and 82°C or lower from the start of drying until the stabilization process is completed.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing dried pasta.

Background Art

[0002] A general method for producing dried pasta can be divided into three steps: (1) adding water to durum semolina and kneading to prepare dough, and extruding this through a die to form noodle strands; (2) a drying and stabilizing step in which the obtained noodle strands are in a state with a water content of about 13% by mass and without a moisture gradient in the noodle strands; and (3) a cooling step in which the atmospheric temperature is lowered to return the product temperature to room temperature. The dried pasta obtained through the above three steps generally features a crispy and moderately firm texture. In the drying and stabilizing step of (2) above, in order to prevent cracking of the noodle strands, the atmospheric temperature is gradually increased from the start of drying and carried out at 45°C to 90°C for about 3 hours to 48 hours. On the other hand, fresh pasta has a texture that is chewy because it is not dried and the water content of the product exceeds 30% by mass, but it is not suitable for long-term storage like dried pasta.

[0003] Although various efforts have been made to provide a chewy texture like that of fresh pasta even for dried pasta, the preferred crispy and moderately firm texture characteristic of dried pasta has been lost, and the product tends to have a soft texture, which has a tendency not to be favored by consumers. As a method for obtaining a chewy texture like that of fresh pasta in dried pasta, for example, in a method for producing dried noodles by drying fresh noodles to a moisture content of 15% by mass or less by humidity conditioning and drying treatment, until the moisture content of the noodles reaches 24 to 17% by mass, a method for producing dried noodles is known in which microwave irradiation treatment and humidity conditioning and drying treatment are used in combination to dry the fresh noodles (see, for example, Patent Document 1). Also known is a method for producing pasta using semolina flour and / or wheat flour of durum wheat Setodur, wherein the protein content of the semolina flour and wheat flour is 10.5% by mass or more (see, for example, Patent Document 2).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a method for producing dried pasta that has an appropriate hardness and a chewy texture.

Means for Solving the Problems

[0006] As a result of intensive research to achieve the above object, the present inventors have found that by limiting the drying method in the raw materials and manufacturing process of dried pasta, it is possible to obtain dried pasta having an appropriate hardness and a chewy texture, and have completed the present invention. Therefore, the present invention uses durum wheat flour containing 50% by mass or more and 80% by mass or less, in which the 20% particle diameter (D20) in the particle size distribution based on volume is 170 μm or more and 270 μm or less, the 40% particle diameter (D40) is 270 μm or more and 330 μm or less, and the 60% particle diameter (D60) is 330 μm or more and 380 μm or less, and the balance is a flour raw material composed of medium-strength domestic wheat flour, and the average atmospheric temperature from the start of drying to the end of the stabilization process is 77°C or more and 82°C or less. It is a method for producing dried pasta, characterized in that.

Effects of the Invention

[0007] By the method for producing dried pasta of the present invention, it is possible to obtain dried pasta having an appropriate hardness and a chewy texture.

Modes for Carrying Out the Invention

[0008] Hereinafter, the present invention will be described in detail. <Particle size of durum wheat flour> The durum wheat flour of the present invention can be obtained by combining processes such as grinding, sieving, and purification using durum wheat as a raw material, or can also be obtained by adjusting the particle size of commercially available durum semolina by air classification or sieving. The particle size distribution of the durum wheat flour used in the present invention is such that D20 is 170 μm or more and 270 μm or less, D40 is 270 μm or more and 330 μm or less, and D60 is 330 μm or more and 380 μm or less. In order to obtain a better texture, the preferred particle size distribution is such that D20 is 200 μm or more and 265 μm or less, D40 is 285 μm or more and 320 μm or less, D60 is 340 μm or more and 370 μm or less, and more preferably D20 is 230 μm or more and 260 μm or less, D40 is 300 μm or more and 310 μm or less, and D60 is 350 μm or more and 360 μm or less. When durum wheat flour having a coarser particle size than the above particle size distribution is used in the present invention, a chewy texture can be obtained, but the texture becomes soft and an appropriate hardness cannot be obtained, which is unsuitable. Also, when durum wheat flour having a finer particle size than the above particle size distribution is used, the texture of the noodles becomes appropriately hard, but it is unsuitable because a chewy texture cannot be obtained. In addition, in this specification, the particle size distribution and particle diameter are based on volume. D20 is the particle diameter (20% particle diameter) at the cumulative 20% when cumulatively calculated from the smaller particles in the particle diameter cumulative distribution curve, and D40 and D60 represent the particle diameters at the cumulative 40% and 60% respectively. The measurement of the particle diameter based on volume can be measured by a known laser diffraction / scattering method. Specifically, for example, a particle diameter distribution measuring device (manufactured by Microtrac Bell Corporation, trade name "MT3000") can be used.

[0009] <Flour raw material of domestic medium-strength wheat flour and blending amount of durum wheat flour> The flour raw material used in the present invention is wheat flour obtained from domestic medium-strength wheat as a raw material, and it is known that udon made from these raw materials has a chewy texture. Examples of the varieties of domestically produced medium-gluten wheat used as raw materials include, for example, Abukuma Wase, Ayahikari, Iwainodaiichi, Kitakami Komugi, Kitahonami, Kitamoe, Kinua Akari, Kinua Azuma, Kinuiroha, Kinunami, Kinuhime, Koyuki Komugi, Satono Sora, Sanuki no Yume 2000, Sanuki no Yume 2009, Shunyou, Shirasaagi Komugi, Shiranekomugi, Shiroganekomugi, Taisei Komugi, Daichino Minori, Takne Komugi, Tamaimizu, Chikgoizumi, Chihoku Komugi, Tsurupikari, Nambu Komugi, Nishihonami, Nebarigoshi, Bandou Wase, Fukusayaka, Fukuhonoka, Hokushin, Horoshiri Komugi, Haru no Kagayaki, Norin 26, Norin 61, etc. These domestically produced medium-gluten wheats can be used alone or in combination. In addition, when using foreign-produced medium-gluten wheat flour made from imported Australian noodle wheat (Australian Standard White (Australian Standard White), hereinafter also referred to as "ASW") etc. as the raw material for noodle flour in the present invention, although an appropriate hardness can be felt in the noodles, the chewy feeling is weak and it is unsuitable.

[0010] In the present invention, in the cereal flour raw material, the blending amount of durum wheat flour is 50% by mass or more and 80% by mass or less, and the remainder is domestically produced medium-gluten wheat flour. For example, when the durum wheat flour in the cereal flour raw material is 50% by mass, the domestically produced medium-gluten wheat flour is 50% by mass. If the blending amount of durum wheat flour exceeds 80% by mass, it is unsuitable because the chewy texture is inferior. If the blending amount of durum wheat flour is less than 50% by mass, it has a chewy texture but becomes a soft texture and is unsuitable.

[0011] In the method for producing pasta of the present invention, in addition to the durum wheat flour and medium-gluten wheat flour, if necessary, by-products such as barley flour, rice flour, buckwheat flour, etc.; auxiliary raw materials usually used in the production of pasta such as salt, starch, egg powder, thickener, alcohol, emulsified oil and fat, milk powder, water, etc. can be used.

[0012] <Drying temperature> The dried pasta is manufactured by performing a drying and stabilization process so that the water content is 13% by mass or less and there is no moisture gradient in the noodle strands as described above. At this time, in order to prevent cracking and the like of the noodle strands, the drying and stabilization process is carried out by gradually raising the ambient temperature to 45°C or higher and 90°C or lower for about 3 hours or more and 48 hours or less. Thereafter, in the cooling process, the ambient temperature is lowered and the product temperature is brought to about room temperature. The moisture content of the final dried pasta is 13% by mass or less. In the present invention, it is carried out so that the average ambient temperature from the start of drying to the end of stabilization is 77°C or higher and 82°C or lower. When the average ambient temperature exceeds 82°C, the texture becomes too hard and is unsuitable. Also, when it is less than 77°C, the texture is too soft and an appropriate hardness cannot be obtained, which is unsuitable. The average ambient temperature is a time average. For example, when the ambient temperature from the start of drying to the end of the stabilization process is 40°C for 5 hours and 80°C for 5 hours, the average ambient temperature is 60°C.

[0013] In the method for manufacturing the dried pasta of the present invention, there are no particular limiting conditions other than the above conditions, and the conventional method for manufacturing dried pasta can be used. The method of storing and eating the manufactured dried pasta may be the same as that of conventional dried pasta and is not particularly limited.

Examples

[0014] Hereinafter, the present invention will be specifically described by way of examples, but the present invention is not limited to these examples. [Particle size of durum wheat flour] To 100 parts by mass of a flour raw material obtained by blending durum wheat flour having the particle sizes shown in Table 1 derived from the same raw material and domestic medium-strength wheat flour (using Kitahonami as the raw material) at the ratios shown in Table 1, 30 parts by mass of water was added and mixed with a noodle mixer for 10 minutes to prepare a dough (Examples 1 to 2, Comparative Examples 1 to 2). In Reference Example 1, a dough was prepared in the same manner as in Example 1 using commercially available durum wheat flour. In Table 1, the unit of particle size is μm and the unit of blending ratio is mass%. While reducing the pressure of this dough to a vacuum degree of about 80 kPa, it was extruded at around 100 bar from a die for long pasta with a pore diameter of about 1.9 mm using a macaroni forming machine to obtain raw pasta noodle strands. This was hung on a pole, and a dried pasta with a diameter of 1.7 mm was manufactured in a dryer so that there was no moisture gradient in the noodle strands and the water content became 11% by mass. In the drying and stabilization process, the temperature was raised from 45°C to 81°C over 1 hour so that the average atmospheric temperature was 79°C, and it was held at that atmospheric temperature for 8 hours. Then, the atmospheric temperature was lowered and cooled until the product temperature reached room temperature. The obtained dried pasta was boiled so that the moisture value became 62% by mass, and after removing the rough heat, it was evaluated by 10 panelists with Reference Example 1 as a control according to the following evaluation criteria. Those with all evaluation items of 4 points or more were considered qualified. ·Texture (hardness) 5 points: Very moderately hard, very good 4 points: Moderately hard, good 3 points: Ordinary 2 points: Slightly too hard or slightly too soft, bad 1 point: Too hard or too soft, very bad ·Texture (chewy feeling) 5 points: Very moderately chewy feeling, very good 4 points: Moderately chewy feeling, good 3 points: Ordinary 2 points: Almost no chewy feeling, bad 1 point: No chewy feeling, very bad

[0015]

Table 1

[0016] In Example 1, evaluation was carried out in the same manner as in Example 1 except that the blending ratio of durum wheat flour and domestic medium-strength wheat flour was changed as shown in Table 2. In Table 2, the unit of the blending ratio is mass%.

[0017]

Table 2

[0018] In Example 1, the evaluation was carried out in the same manner as in Example 1 except that the average atmospheric temperature during the drying and stabilization steps was changed as shown in Table 3.

[0019] [Table 3]

[0020] In Example 1, the evaluation was carried out in the same manner as in Example 1 except that the raw wheat for medium-gluten wheat flour was changed as shown in Table 4.

[0021] [Table 4]

[0022] The obtained evaluation results are shown in Tables 5 and 6.

[0023] [Table 5]

[0024] [Table 6]

[0025] From the above examples, when the particle size distribution was fine, a satisfactory chewy texture could not be obtained, which was not preferable (Comparative Example 1). When the particle size distribution was coarser than that in the above examples, the noodles tended to be soft and a satisfactory hardness could not be obtained, which was not preferable (Comparative Example 2). When the blending ratio of durum wheat flour was less than 50% by mass, the noodles tended to be soft and a satisfactory hardness could not be obtained, which was not preferable (Comparative Example 3). When the blending ratio of durum wheat flour exceeded 80%, a satisfactory chewy texture could not be obtained, which was not preferable (Comparative Example 4). When the average ambient temperature was less than 77°C, the noodles tended to become soft, and a satisfactory firmness could not be obtained, which was not preferable (Comparative Example 5). When the average ambient temperature exceeded 82°C, not only did the noodles tend to become too hard, but also a satisfactory chewy texture could not be obtained, which was not preferable (Comparative Example 6). When the origin of the raw wheat was foreign, a satisfactory chewy texture could not be obtained, which was not preferable (Comparative Example 7).

Claims

【Claim 1】 Using durum wheat flour as a raw material, with a 20% particle size (D20) in the volume-based particle size distribution of 170 μm or more and 270 μm or less, a 40% particle size (D40) of 270 μm or more and 330 μm or less, and a 60% particle size (D60) of 330 μm or more and 380 μm or less, containing 50% by mass or more and 80% by mass or less, and using a flour raw material consisting of domestic medium-strength wheat flour for the remainder, the average atmospheric temperature from the start of drying to the end of the stabilization process is 77°C or more and 82°C or less. A method for manufacturing dried pasta, characterized by the above.

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