Frozen gnocchi

Abstract

To provide a frozen gnocchi capable of achieving, molding properties of gnocchi, thawing properties of frozen gnocchi, and preferable texture after thawing of the frozen gnocchi, which have not been sufficiently considered in prior arts.SOLUTION: The inventors have examined for solving above mentioned problems, about components forming a frozen gnocchi, then, have found that, by using potato starch, wheat flour, and particle bread crumb, the frozen gnocchi comprising preferable molding properties, thawing properties, and preferable texture after thawing, can be acquired, thereby completing the invention.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to frozen gnocchi that has good formability and a chewy texture after thawing.

Background Art

[0002] Gnocchi is a dumpling-shaped pasta made by kneading potatoes and flour. Gnocchi is a traditional Italian dish, and it is known that there are various variations such as the ratio of potatoes to flour and the type of fat used in combination.

[0003] However, sufficient studies have not been conducted on frozen gnocchi and its manufacturing method. As in Non-Patent Documents 1 and 2, the method has been limited to manufacturing gnocchi by the conventionally known method and then performing only freezing processing.

Prior Art Documents

Non-Patent Documents

[0004]

Non-Patent Document 1

Non-Patent Document 2

Summary of the Invention

Problems to be Solved by the Invention

[0005] That is, the problems of the present invention are to realize the formability of gnocchi, the thawability of frozen gnocchi, and a good texture after thawing, which have not been sufficiently studied in the past.

Means for Solving the Problems

[0006] ​In order to solve the above problems, the inventors conducted extensive research into the components that make up frozen gnocchi, and discovered that by using potato starch, wheat flour, and fine bread crumbs, frozen gnocchi with good formability, thawability, and texture after thawing can be obtained, leading to the completion of the present invention. That is, the present invention relates to the following embodiments, but is not limited thereto and includes various embodiments.

[0007] One embodiment relates to frozen gnocchi comprising potato starch, wheat flour, and granulated breadcrumbs.

[0008] In one embodiment, the frozen gnocchi preferably contains 2.0 to 8.0% by weight of fine breadcrumbs based on the total weight of the frozen gnocchi.

[0009] In one embodiment, the frozen gnocchi preferably contains 2.0 to 9.0% by weight of wheat flour based on the total weight of the frozen gnocchi.

[0010] In one embodiment, the frozen gnocchi preferably contains potato starch in an amount of 15.0 to 35.0% by weight based on the total weight of the frozen gnocchi. Effect of the Invention

[0011] According to the present invention, it is possible to realize frozen gnocchi that has good moldability when shaping the dough, is free of thawing spots, and has a good texture after thawing. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0012] Hereinafter, the embodiments of the present invention will be described in detail. However, the present invention is not limited to the embodiments described below and includes various embodiments.

[0013] Frozen gnocchi The frozen gnocchi in the present invention is gnocchi that contains at least potato starch, wheat flour, and fine breadcrumbs and is subjected to a freezing process.

[0014] potato starch In the present invention, in order to realize the unique texture of gnocchi, it is necessary to include potato starch. There are various types of starch, such as tapioca starch and corn starch, but the size of the starch granules and the gelatinization temperature are different, so potato starch is necessary to realize the unique texture of gnocchi.

[0015] Furthermore, the potato starch content of the frozen gnocchi is preferably 15 to 35% by weight, more preferably 23 to 27% by weight. If the potato starch content is less than 15% by weight, the elasticity is too weak and it is difficult to achieve the chewy texture characteristic of gnocchi. If the potato starch content is more than 35% by weight, the elasticity is too strong and the texture is likely to be rubbery.

[0016] The potato starch does not have to be isolated and refined starch. In other words, potatoes (raw, steamed, boiled, etc.), dried potato flakes (dried mashed potatoes), etc. can be used as a source of potato starch. The starch content of potatoes (raw) is about 17%, the starch content of potatoes (steamed) is about 18%, the starch content of potatoes (boiled) is about 17%, and the starch content of dried potato flakes is about 80% because of their low water content. Even isolated potato starch contains a certain amount of water, so the starch content is about 80%.

[0017] In the present invention, it is more preferable to include dried potato flakes. Dried potato flakes absorb excess moisture contained in the gnocchi dough, making it possible to reduce the stickiness of the dough and improve the moldability of the dough.

[0018] flour In the present invention, it is necessary to include wheat flour in order to achieve the unique texture of gnocchi. By combining the gluten and wheat flour starch contained in wheat flour with potato starch, it is possible to achieve the chewy texture that is unique to gnocchi.

[0019] The wheat flour used is preferably strong flour, as the balance between the gluten and wheat starch in the strong flour is ideal for achieving the texture of gnocchi.

[0020] Furthermore, it is preferable that the total amount of the frozen gnocchi contains 2 to 9% by weight of wheat flour. By setting the wheat flour content in the range of 2 to 9% by weight, the amount of gluten becomes suitable for realizing the texture unique to gnocchi.

[0021] Fine bread crumbs In the present invention, it is necessary to include fine bread crumbs. The fine bread crumbs absorb excess moisture contained in the dough, suppress stickiness, and improve moldability. In addition, when thawing, water and water vapor convect through the gaps formed by the fine bread crumbs, thereby improving thawing efficiency.

[0022] It is preferable that the total amount of the frozen gnocchi contains 2.0 to 8.0% by weight of fine bread crumbs. If the amount of fine bread crumbs is less than 2.0% by weight, the stickiness of the dough cannot be suppressed, and the moldability cannot be improved. On the other hand, since the fine bread crumbs have almost no binding properties, if the amount of fine bread crumbs exceeds 8.0% by weight, the dough becomes brittle, which reduces the moldability and tends to cause a deterioration in texture. From the viewpoint of moldability and texture, it is more preferable that the total amount of the frozen gnocchi contains 3.0 to 6.0% by weight of fine bread crumbs.

[0023] Other Ingredients The frozen gnocchi may contain other ingredients other than potato starch, wheat flour, fine bread crumbs, and water as necessary.Specific examples of the ingredients include seasonings such as salt, soy sauce, and sauce, spices such as pepper and turmeric, other starches other than wheat flour and potato starch such as tapioca starch and corn starch, cereal flours other than wheat flour such as rice flour and buckwheat flour, thickeners such as gum arabic, xanthan gum, pectin, and carrageenan, and fats and oils such as butter and olive oil.

[0024] However, if there are too many other ingredients, the unique texture of gnocchi will be lost, so the amount of other ingredients must be kept to 10% by weight or less of the total amount of gnocchi.

[0025] Manufacturing method There is no particular limitation on the method for producing gnocchi, and any known method can be used. For example, the following method can be used. (Step 1) Potatoes, which are the source of potato starch, are steamed or boiled at a temperature of just under 100°C and then processed into a paste. (Step 2) Add wheat flour, fine breadcrumbs, dried potato flakes, potato starch, and other ingredients to the potato paste (steamed / boiled potatoes) and mix until uniform to prepare the dough. (Step 3) Roll out the dough into a log shape, then cut it into pieces about 10 mm wide and shape it into a cylinder. (Step 4) The gnocchi molded into a cylindrical shape are frozen in a quick freezer to produce frozen gnocchi.

[0026] It should be noted that step 1 is not necessary when producing gnocchi using only dried potato flakes without using potato paste. Also, a step (step 3-2) of boiling the cylindrically shaped gnocchi in order to gelatinize the starch may be added between steps 3 and 4. However, since the subject of the present invention is frozen gnocchi, which is always heated (defrosted) before eating and can gelatinize the starch, there is no need to add step 3-2.

[0027] How to unzip There is no particular limitation on the method for thawing the gnocchi, and known methods such as a method using a microwave oven, a method of thawing by boiling, etc. The thawing time also varies depending on the amount of frozen gnocchi to be thawed at one time, and can be determined as desired.

[0028] For example, if step 3-2 is not included (if the gnocchi is not boiled before freezing), the moisture in the frozen gnocchi alone may not be enough to promote gelatinization. In this case, it is preferable to thaw the frozen gnocchi by boiling, or, if using a microwave oven, to heat the frozen gnocchi while immersed in water or sauce. EXAMPLES

[0029] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples. In the following, "parts" and "%" represent "parts by mass" and "% by mass" unless otherwise noted.

[0030] Potatoes were cooked using steam at 98° C. until the core temperature reached 90° C. The steamed potatoes were cooled to 30° C. and strained to make a paste.

[0031] (Prototype 1) 4 parts of wheat flour (strong flour), 8 parts of fine bread crumbs (Yokoyama Foods, AD-28), 120 parts of potato paste (starch content 17.3% by weight), 18.3 parts of potato starch (starch content 82.2% by weight), 28.7 parts of dried potato flakes (starch content 81.6% by weight), and 0.8 parts of salt were thoroughly mixed until homogenous, and 35 parts of water and 16.6 parts of salad oil were added thereto and further mixed to produce a dough. Next, the dough was stretched into a rod shape (diameter about 30 mm), cut into 10 mm widths, molded into a disk shape, and 2.5 parts of fine bread crumbs were attached to the surface, and then frozen in a quick freezer to produce frozen gnocchi (trial example 1).

[0032] (Prototypes 2-13) Frozen gnocchi (trial examples 2 to 13) were produced by changing the ratio of ingredients and the presence or absence of dusting flour according to Table 1. Note that Table 2 lists the composition of the frozen gnocchi converted into percentages (rounded to the nearest tenth).

[0033] [Table 1]

[0034] (Unzip) Place an appropriate amount of frozen gnocchi in a bowl, pour water into it so that the gnocchi is completely submerged, cover, and heat in a microwave (500W) for 6 minutes to thaw.

[0035] (evaluation) The formability of the gnocchi and the texture after thawing were evaluated. The composition of the frozen gnocchi and the evaluation results are shown in Table 1.

[0036] (Moldability) If the dough sticks to the equipment (cutters, etc.) during production, or if the shape collapses after molding, the yield (the ratio of the actual product production volume to the production volume expected from the input amount of raw materials) will decrease. Therefore, the moldability was evaluated as follows, based on the yield when producing frozen gnocchi. 〇 (Good): Yield is 90% or more (almost no fabric sticking to the equipment or deformation occurs) △ (normal): Yield is 60% or more but less than 90% (some fabric adhesion and deformation occur, but still usable) × (bad): Yield is less than 60% (severe fabric adhesion or deformation)

[0037] (Texture) The texture of the gnocchi after thawing was evaluated as follows, based on prototypes 2, 1 and 9. Trial example 2: Standard with good texture Trial example 1: Too soft and not chewy, poor texture Trial example 9: Too hard and not chewy, poor texture 〇 (Good): Texture equal to or better than prototype 2 × (bad): Texture is similar to prototype 1 or prototype 9 △: Evaluation between prototype 2 and prototype 1, or evaluation between prototype 2 and prototype 9

[0038] [Table 2]

[0039] From Prototype 1 and Prototype 2, we can see that the texture deteriorates when there is too little wheat flour. If there is too little wheat flour, the dough becomes too soft and loses its chewy texture. Also, if there is too little wheat flour, the dough becomes difficult to hold together and tends to be less moldable.

[0040] From Trial Examples 2 and 3 to 5, it can be seen that moldability decreases when there is too much wheat flour. This is thought to be because too much wheat flour makes the dough too sticky, resulting in a decrease in yield. In addition, too much wheat flour makes the dough hard (chewy), which tends to lose the chewy texture that is characteristic of gnocchi.

[0041] From Prototype 2 and Prototype 6, it can be seen that if the amount of fine bread crumbs is too small, the moldability decreases. This is thought to be because if the amount of fine bread crumbs is too small, the stickiness of the dough cannot be suppressed, and the yield decreases. In addition, if the amount of fine bread crumbs is too small, the dough does not rehydrate well in hot water, and the texture tends to deteriorate.

[0042] From Prototype 2 and Prototypes 7 to 9, it can be seen that when there is too much fine breadcrumbs, the moldability decreases. This is thought to be because when there is too much fine breadcrumbs, the dough becomes brittle and the yield decreases. In addition, when there is too much fine breadcrumbs, it inhibits the binding of starch, so the texture tends to deteriorate.

[0043] From prototypes 2 and 11 to 13, it can be seen that the chewy texture of gnocchi comes from potato starch, and if there is too little potato starch, the chewy texture is lost, and if there is too much potato starch, the texture becomes too hard.

Claims

[Claim 1] A frozen gnocchi comprising potato starch, wheat flour, and fine breadcrumbs, The frozen gnocchi comprises 23.0 to 27.1% by weight of potato starch, 2.0 to 9.0% by weight of wheat flour, and 3.0 to 8.0% by weight of fine bread crumbs based on the total weight of the frozen gnocchi.

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