JP2022162360A - Method for producing dry pasta for retort pasta - Google Patents
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Abstract
Description
本発明はレトルトパスタ用乾パスタの製造方法に関するものである。 The present invention relates to a method for producing dry pasta for retort pouches.
レトルト食品は常温で長期間保存可能であり、温めるだけで喫食可能である手軽さから様々な食品で利用されている。デュラムセモリナを使用したパスタに関しては、茹で後のパスタをレトルト処理する方法があるが、レトルト処理によりパスタが暗色化し、食感や風味も損なわれてしまうという問題があった。
このような問題を解決するために、例えば特許文献1ではデュラムセモリナを使用したレトルトパスタの製造方法において、灰分0.63質量%以下のパスタを使用することでレトルト殺菌処理を施す場合に顕著になる暗色化および風味の劣化を有効に防止することが出来るという方法が提案されている。しかしながら、上記のようなパスタを得るためには、非常に歩留が低く、高品質、高コストなデュラム粉を使用する必要があり、安価にレトルトパスタを作ることができないという問題がある。
また特許文献2では、水分28~38重量%のパスタに、(a)パスタの水分が乾燥開始後2時間以内に14~27重量%となること、(b)パスタの品温が、乾燥開始後5分から2時間までの間に、5分間以上77~94℃に保持されること、上記(a)及び(b)の要件を満足するように乾燥処理を施したものをレトルトパスタにする方法が提案されており、この方法によれば、食感が良好であると共に、赤やけの発生を有効に防止することが出来ることが開示されている。しかしながら、乾燥開始後2時間以降の乾燥方法については言及されておらず、その後の乾燥工程でパスタにかかる熱によっても、色調や食感、風味に悪影響を与えてしまうという問題がある。
Retort pouch foods can be stored at room temperature for a long period of time, and are used in various foods because they are easy to eat just by warming them. As for pasta using durum semolina, there is a method of retorting the boiled pasta, but there is a problem that the retorting causes the pasta to darken and lose its texture and flavor.
In order to solve such a problem, for example, in Patent Document 1, in a method for producing retort pasta using durum semolina, pasta with an ash content of 0.63% by mass or less is used, so that retort sterilization treatment is performed. A method has been proposed that can effectively prevent such darkening and deterioration of flavor. However, in order to obtain pasta as described above, it is necessary to use durum flour, which has a very low yield, high quality and high cost, and there is a problem that retort pasta cannot be produced inexpensively.
In addition, in Patent Document 2, pasta with a water content of 28 to 38% by weight (a) the water content of the pasta should be 14 to 27% by weight within 2 hours after the start of drying, and (b) the product temperature of the pasta should be changed to A method of making retort pasta by holding at 77 to 94°C for 5 minutes or more between 5 minutes and 2 hours, and drying treatment so as to satisfy the above requirements (a) and (b). is proposed, and according to this method, it is disclosed that the food texture is good and the occurrence of red discoloration can be effectively prevented. However, there is no mention of a drying method after 2 hours from the start of drying, and there is a problem that the heat applied to the pasta in the subsequent drying process also adversely affects the color tone, texture, and flavor.
本発明が解決しようとする課題は、レトルトパスタとしたときに色調の暗色化が抑えられ、食感や風味に優れるデュラムセモリナを使用したレトルトパスタ用乾パスタを提供することである。 The problem to be solved by the present invention is to provide dry pasta for retort pasta using durum semolina, which suppresses darkening of color tone when made into retort pasta and has excellent texture and flavor.
そこで本発明者らは上記課題を解決するため鋭意検討を行った。その結果、体積基準の粒度分布における50%粒子径(メディアン径、D50)が270μm以上のデュラムセモリナを含む穀粉原料を含む粉体原料に加水し、真空度(ゲージ圧)が-60kPa以下で混捏して水和生地を得て製麺した後に、60℃~80℃の最高雰囲気温度で水分が13質量%以下になるまで乾燥することを特徴とする製造方法により、レトルトパスタとしたときに色調の暗色化が抑えられ、食感や風味に優れるレトルトパスタを提供することが出来ることを見いだし、本発明を完成するに至った。
すなわち本発明は以下の通りである。
[1]デュラムセモリナを使用したレトルトパスタ用乾パスタの製造方法であって、体積基準の粒度分布における50%粒子径(メディアン径)が270μm以上のデュラムセモリナを含む穀粉原料を含む粉体原料に加水し、減圧下で混捏して水和生地を得、製麺した後に、60℃~80℃の最高雰囲気温度で水分が13質量%以下になるまで乾燥することを特徴とするレトルトパスタ用乾パスタの製造方法。
[2]デュラムセモリナの灰分が0.64~0.90質量%である、[1]に記載のレトルトパスタ用乾パスタの製造方法。
[3]真空度(ゲージ圧)が-50kPa以上の減圧下で混捏して水和生地を得る、[1]又[2]に記載のレトルトパスタ用乾パスタの製造方法。
Therefore, the present inventors have made intensive studies to solve the above problems. As a result, water is added to a powder raw material containing a grain flour raw material containing durum semolina with a 50% particle size (median diameter, D50) of 270 μm or more in the volume-based particle size distribution, and the degree of vacuum (gauge pressure) is -60 kPa or less. After obtaining a hydrated dough and making noodles, it is dried at a maximum atmospheric temperature of 60 ° C to 80 ° C until the water content is 13% by mass or less, and the color tone when made into retort pasta. The present inventors have found that it is possible to provide retort pasta that is suppressed in darkening and have excellent texture and flavor, and have completed the present invention.
That is, the present invention is as follows.
[1] A method for producing dry pasta for retort pasta using durum semolina, which comprises a powder raw material containing durum semolina having a 50% particle size (median size) of 270 μm or more in a volume-based particle size distribution. Drying for retort pasta characterized by adding water and kneading under reduced pressure to obtain a hydrated dough, making noodles, and drying at a maximum atmospheric temperature of 60 ° C. to 80 ° C. until the water content is 13% by mass or less. Method of making pasta.
[2] The method for producing dry pasta for retort pasta according to [1], wherein the durum semolina has an ash content of 0.64 to 0.90% by mass.
[3] The method for producing dry pasta for retort pasta according to [1] or [2], wherein the hydrated dough is obtained by kneading under reduced pressure with a degree of vacuum (gauge pressure) of -50 kPa or higher.
本発明によれば、低灰分(灰分0.63質量%以下)のデュラムセモリナ等の高コストな原料を用いることなく色調の暗色化が抑えられ、食感や風味に優れるデュラムセモリナを使用したレトルトパスタを提供することができる。 According to the present invention, a retort using durum semolina that is excellent in texture and flavor and suppresses darkening of color tone without using expensive raw materials such as durum semolina with low ash (ash content of 0.63% by mass or less). Pasta can be served.
本願発明のデュラムセモリナを使用したレトルトパスタ用乾パスタの製造方法は、体積基準の粒度分布における50%粒子径(メディアン径)が270μm以上のデュラムセモリナを含む穀粉原料を含む粉体原料に加水し、減圧下で混捏して水和生地を得、製麺した後に、60℃~80℃の最高雰囲気温度で水分が13質量%以下になるまで乾燥することを特徴とする。
本発明において、パスタは、ロングパスタ(スパゲッティ、リングイーネ、フィットチーネ、ブカティーニ、キターラ、バーミセル、スペルチーニ、タリアッテレ等)、ショートパスタ(マカロニ、ペンネ、リガトーニ、コンキリエ、ファルファッレ、フジッリ等)、シートパスタ(ラザーニャ、マルタリアーティ、コルツェッティ等)、詰め物パスタ(ラヴィオリ等)など公知のパスタであれば何れであってもよい。
In the method for producing dry pasta for retort pasta using durum semolina of the present invention, water is added to a powder raw material containing a grain raw material containing durum semolina having a 50% particle size (median diameter) of 270 μm or more in a volume-based particle size distribution. , kneading under reduced pressure to obtain a hydrated dough, making noodles, and then drying at a maximum atmospheric temperature of 60°C to 80°C until the water content is 13% by mass or less.
In the present invention, pasta includes long pasta (spaghetti, linguine, fettuccine, bucatini, citara, vermicelle, supercini, tagliatelle, etc.), short pasta (macaroni, penne, rigatoni, conchiglie, farfalle, fusilli, etc.), sheet pasta (lasagna). , Martagliati, Corzetti, etc.), stuffed pasta (ravioli, etc.), and any known pasta may be used.
(a)パスタの穀粉原料として使用するデュラムセモリナの粒度分布
デュラムセモリナは、デュラム品種の硬質小麦を製粉して得られる、パスタ類の製造に使用する標準的な原料粉である。使用するデュラム品種の硬質小麦の品種には特に限定はなく、国内産、外国産等の産地を問わず使用できる。
本発明において、パスタの穀粉原料は体積基準の粒度分布における50%粒子径(メディアン径、D50)が270μm以上のデュラムセモリナを含む。好ましくは体積基準の粒度分布における50%粒子径(メディアン径)が280~450μm以上、さらに好ましくは300μm~400μm、最も好ましくは400μmのデュラムセモリナを使用する。メディアン径270μm未満のデュラムセモリナでは色調が暗色化しやすく、また食感もくちゃつく傾向にある。メディアン径が高いほど色調、食感、風味共に良好になる傾向があり、メディアン径の上限は特に限定されない。
なお、本明細書において粒度分布及び粒径は体積基準であり、50%粒子径(メディアン径)は粒子径積算分布曲線において粒子の小さい方から積算した積算50%における粒径を表す。体積基準の粒子径の測定は、公知のレーザー回折・散乱法で測定することができ、その様な装置として、具体的には例えば粒子径分布測定装置(マイクロトラック・ベル株式会社製、MT3000)等を使用することができる。
(a) Particle Size Distribution of Durum Semolina Used as Flour Raw Material for Pasta Durum semolina is a standard raw material flour used in the production of pasta, obtained by milling hard wheat of durum variety. There are no particular restrictions on the type of durum hard wheat that is used, and it can be used regardless of whether it is produced domestically or abroad.
In the present invention, the flour raw material for pasta contains durum semolina having a 50% particle size (median size, D50) of 270 μm or more in a volume-based particle size distribution. Durum semolina having a 50% particle size (median size) of 280 to 450 μm or more, more preferably 300 to 400 μm, and most preferably 400 μm in volume-based particle size distribution is preferably used. Durum semolina with a median diameter of less than 270 μm tends to have a dark color tone and a crunchy texture. There is a tendency that the higher the median diameter, the better the color tone, texture, and flavor, and the upper limit of the median diameter is not particularly limited.
In the present specification, the particle size distribution and particle size are based on volume, and the 50% particle size (median size) represents the particle size at 50% of the accumulated particle size from the smaller particle size distribution curve. The volume-based particle size can be measured by a known laser diffraction/scattering method, and a specific example of such a device is a particle size distribution measuring device (MT3000, manufactured by Microtrack Bell Co., Ltd.). etc. can be used.
本発明において、デュラムセモリナの灰分は好ましくは0.63質量%を超え、0.90質量%以下である。0.64~0.90質量%であることがより好ましく、さらに好ましくは0.64~0.80質量%である。灰分が低いほどレトルト殺菌処理を施す場合に顕著になる暗色化および風味の劣化を防ぐことができる傾向にあるが、灰分が0.63質量%以下のデュラムセモリナを生産する場合、非常に歩留が低く、高いコストがかかる。
なお、上記デュラムセモリナの灰分は、デュラムセモリナの水分が13質量%である場合の値である。また、上記灰分の測定法としては例えば灰化法(550℃)等がある。
In the present invention, the ash content of durum semolina is preferably greater than 0.63% by mass and equal to or less than 0.90% by mass. It is more preferably 0.64 to 0.90% by mass, still more preferably 0.64 to 0.80% by mass. The lower the ash content, the more noticeable the darkening and deterioration of the flavor can be prevented when performing retort sterilization, but when producing durum semolina with an ash content of 0.63% by mass or less, the yield is very high low and high cost.
The ash content of the durum semolina is the value when the water content of the durum semolina is 13% by mass. As a method for measuring the ash content, there is, for example, an ashing method (550° C.).
本発明において、デュラムセモリナの使用量は、特に制限されないが、パスタの穀粉原料の80重量%以上好ましくは90重量%以上更に好ましくはほぼ100重量%であることが、得られるレトルトパスタの食感の点及び本発明の効果の点で望ましい。他の穀粉を併用する場合、普通小麦粉、ライ麦粉、大麦粉、米粉、トウモロコシ粉、ソバ粉、大豆粉等の1種又は2種以上を適宜選択して使用することができる。 In the present invention, the amount of durum semolina used is not particularly limited. and the effects of the present invention. When other grain flour is used in combination, one or more of common wheat flour, rye flour, barley flour, rice flour, corn flour, buckwheat flour, soybean flour, etc. can be appropriately selected and used.
本発明において、パスタの粉原料としては前述の穀粉原料の他に食感改良や用途に合わせて植物性蛋白(バイタルグルテン、大豆タンパクなど)、卵白粉、全卵粉、各種加工澱粉、増粘剤(グアガム、ローカストビーンガム、キサンタンガム、グルコマンナン、ガラクトマンナン、カードラン、ペクチン、アルギン酸、アルギン酸ナトリウム、アルギン酸エステル、及びカラギーナンなど)の1種類または複数を使用しても良く、またパスタの生地を得る際に食塩、澱粉、乳化剤、酒精、乳化油脂、乳粉末、通常パスタの製造に用いる副原料を使用することもできる。 In the present invention, in addition to the above-mentioned cereal flour raw materials, the pasta flour raw materials include vegetable proteins (vital gluten, soybean protein, etc.), egg white powder, whole egg powder, various processed starches, thickeners, etc., depending on the texture improvement and application. One or more of the agents (guar gum, locust bean gum, xanthan gum, glucomannan, galactomannan, curdlan, pectin, alginic acid, sodium alginate, alginate, carrageenan, etc.) may be used, and the pasta dough may be Salt, starch, emulsifier, alcohol, emulsified fats and oils, milk powder, and auxiliary raw materials usually used in the production of pasta can also be used at the time of preparation.
(b)水和生地調製時の減圧
本発明において、前述の穀粉原料を含む粉体原料に加水し、減圧下で混捏して水和生地を得る。好ましくは真空度(ゲージ圧)が-50kPa以上、さらに好ましくは真空度(ゲージ圧)が-60kPa以上、最も好ましくは-80kPa以上で混捏して水和生地を得る。減圧下で混捏する手段は特に限定されず、例えば真空ミキサーを使用することができる。減圧せずに混捏して水和生地を得た場合、黄色みが劣り、食感がややソフトとなる傾向にあった。真空度は絶対真空(-101.3kPa)に近いほど好ましく、真空度(ゲージ圧)が高いほど色調、食感、風味の各評価が改善される傾向にあり、特に食感について弾力のあるプリプリとした食感となり、改善の程度が高い傾向にある。
(b) Depressurization during preparation of hydrated dough In the present invention, water is added to the powder raw material containing the grain flour raw material described above and kneaded under reduced pressure to obtain a hydrated dough. Preferably, the degree of vacuum (gauge pressure) is -50 kPa or higher, more preferably -60 kPa or higher, and most preferably -80 kPa or higher, to obtain a hydrated dough. The means for kneading under reduced pressure is not particularly limited, and for example, a vacuum mixer can be used. When the hydrated dough was obtained by kneading without reducing the pressure, the yellowness was inferior and the texture tended to be slightly soft. The degree of vacuum is preferably closer to absolute vacuum (-101.3 kPa), and the higher the degree of vacuum (gauge pressure), the more the evaluation of color tone, texture, and flavor tends to improve. The texture tends to be improved, and the degree of improvement tends to be high.
本発明において、得られた水和生地は、パスタの種類に応じて麺帯の調製、麺線の切り出しや麺線の押出しなど、常法により製麺することができる。例えば押し出し式機械製麺などにより行うことができ、好ましくは真空押出し機を用いた真空押し出し製麺法により製麺する。 In the present invention, the obtained hydrated dough can be made into noodles by conventional methods such as preparation of noodle strips, cutting of noodle strings, extrusion of noodle strings, etc. depending on the type of pasta. For example, the noodles can be produced by an extrusion-type mechanical noodle-making method, and preferably by a vacuum-extrusion noodle-making method using a vacuum extruder.
(c)パスタの乾燥
一般的にパスタの乾燥は、乾燥庫内の雰囲気温度を徐々に上げ一定温度で一定時間乾燥した後、徐々に温度を下げ室温に戻すことにより行う。本発明における「最高雰囲気温度」は、上述のような一般的なパスタの乾燥工程における雰囲気温度の最高温度のことを意味するものとする。
本発明において、製麺されたパスタは、60℃~80℃の最高雰囲気温度で水分が13質量%以下になるまで乾燥させる。最高雰囲気温度は好ましくは62℃~78℃、さらに好ましくは62℃~70℃である。
本発明において、水分が13質量%以下になるまで乾燥させるために必要な乾燥時間は最高雰囲気温度に依存するが、例えば最高雰囲気温度が65℃であれば8~10時間、最高雰囲気温度が76℃であれば5~8時間である。
最高雰囲気温度が低いほど色調と風味の各評価が改善され、とくに色調の改善の程度が高い傾向にあり、最高雰囲気温度が80℃を超えると色調の暗色化が顕著になり、小麦の風味が劣る傾向にある。また最高雰囲気温度が低いほど食感の評価が低くなる傾向にあり、60℃未満の最高雰囲気温度では弾力感のない柔らかい食感となる傾向にある。
(c) Drying of pasta In general, pasta is dried by gradually increasing the atmospheric temperature in the drying chamber and drying at a constant temperature for a certain period of time, and then gradually decreasing the temperature to return to room temperature. The "maximum ambient temperature" in the present invention means the maximum ambient temperature in the general pasta drying process as described above.
In the present invention, the produced pasta is dried at a maximum atmospheric temperature of 60° C. to 80° C. until the water content becomes 13% by mass or less. The maximum ambient temperature is preferably 62°C to 78°C, more preferably 62°C to 70°C.
In the present invention, the drying time required for drying to a moisture content of 13% by mass or less depends on the maximum ambient temperature. °C, it takes 5 to 8 hours.
The lower the maximum ambient temperature, the better the evaluation of color tone and flavor, and the degree of improvement in color tone tends to be particularly high. tend to be inferior. In addition, the lower the maximum ambient temperature, the lower the evaluation of the texture tends to be, and when the maximum ambient temperature is less than 60°C, the texture tends to be soft without feeling of elasticity.
上述の(a)パスタの穀粉原料として体積基準の粒度分布における50%粒子径(メディアン径)が270μm以上のデュラムセモリナを使用すること、(b)穀粉原料を含む粉体原料に加水し、減圧下で混捏して水和生地を得ること、(c)60℃~80℃の最高雰囲気温度で水分が13質量%以下になるまで乾燥させることの各条件をそれぞれ満たすことにより、色調、食感、風味を改善することができるが、その程度は十分ではなく、(a)~(c)の3つの条件すべてを満たすことにより色調、食感、風味に優れるレトルトパスタを製造することが出来る。 (a) Use durum semolina with a 50% particle size (median diameter) of 270 μm or more in the volume-based particle size distribution as the grain flour raw material for pasta, (b) Add water to the powder raw material containing the grain flour raw material, and reduce the pressure. (c) drying at a maximum ambient temperature of 60° C. to 80° C. until the water content is 13% by mass or less; , Flavor can be improved, but the extent is not sufficient, and by satisfying all three conditions (a) to (c), it is possible to produce retort pasta excellent in color tone, texture, and flavor.
本発明のレトルトパスタ用乾パスタの製造は、体積基準の粒度分布における50%粒子径(メディアン径)が270μm以上のデュラムセモリナを含む穀粉原料を含む粉体原料に加水し、減圧下で混捏して水和生地を得、製麺した後に、60℃~80℃の最高雰囲気温度で水分が13質量%以下になるまで乾燥する以外は常法に従って製造することが出来る。
本発明の製造方法により製造したレトルトパスタ用乾パスタは、常法によりレトルトパスタとすることができる。例えば、常法により茹で上げた後、レトルト耐性のある包材に入れ、レトルト処理による加圧加熱殺菌(中心がF値=4以上となるように、110~140℃の温度で5~40分間)を行う。得られたレトルトパスタは保存後、電子レンジなどで再加熱、または加熱せずに喫食することができる。
The dry pasta for retort pasta of the present invention is produced by adding water to a powdery raw material containing durum semolina having a 50% particle size (median diameter) of 270 μm or more in the volume-based particle size distribution, and kneading under reduced pressure. After obtaining a hydrated dough and making noodles, it can be produced according to a conventional method except that it is dried at a maximum atmospheric temperature of 60 ° C. to 80 ° C. until the water content is 13% by mass or less.
The dry pasta for retort pasta produced by the production method of the present invention can be made into retort pasta by a conventional method. For example, after boiling by a conventional method, put it in a retort-resistant packaging material, pressurized heat sterilization by retort treatment (F value = 4 or more at the center, 110-140 ° C. for 5-40 minutes )I do. The obtained retort pasta can be reheated in a microwave oven or the like after storage, or eaten without heating.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 EXAMPLES Hereinafter, examples will be given in order to specifically describe the present invention, but the present invention is not limited only to the following examples.
製造例 一般的な高温乾燥パスタの製造
粒度分布の50%粒子径(メディアン径、D50)が260μmであるデュラムセモリナ(灰分0.79質量%)に加水し大気圧下(ゲージ圧 0kPa)で混捏し水和生地を得た。水和生地を真空押出し機に入れ押出し成形し、最高雰囲気温度が85℃の乾燥機内で7時間乾燥し、乾麺水分が13質量%以下の乾パスタを得た(対照例1)。
Production example Production of general high-temperature dry pasta Durum semolina (ash content 0.79% by mass) with a 50% particle diameter (median diameter, D50) of particle size distribution of 260 μm is watered and kneaded under atmospheric pressure (gauge pressure 0 kPa). A hydrated dough was obtained. The hydrated dough was placed in a vacuum extruder, extruded, and dried in a dryer with a maximum ambient temperature of 85° C. for 7 hours to obtain dry pasta having a moisture content of 13% by mass or less (Comparative Example 1).
試験例
(1)実施例、比較例及び対照例として、表1に記載の通りの粒度分布の50%粒子径(D50)(260~400μm)を有するデュラムセモリナ(灰分0.64~0.90質量%)を使用し、表1に記載の通りの圧力下(-80~0kPa)で水と混捏し水和生地を得た。水和生地を真空押出し機に入れ押出し成形し、表1に記載の通りの乾燥温度(最高雰囲気温度85~55℃)で乾麺水分が13質量%以下になるよう乾燥し、乾パスタを得た。
(2)得られた乾燥パスタを沸騰した湯で茹で上げ、氷水で冷却した。その際、冷却後の麺の水分が62質量%前後になるよう茹で時間を調整した。茹で麺100質量部に対し、1質量部のほぐし油(サラダ油)を和え、レトルト耐性のある容器に100g充填後、窒素ガス置換しながら包装した。
(3)包装品をレトルト殺菌試験機で容器が変形しないよう圧力制御を行いながらレトルト処理(中心がF値=4以上になるように加熱温度110℃~140℃で5~40分間加圧加熱殺菌処理)を行った。
(4)得られたレトルトパスタを電子レンジで加熱(500W、1分間)し、熟練パネラー10名により評価基準表に従って評価した(表1)。色調、食感、風味のすべてが3点以上のものを有効とした。
Test Example (1) Durum semolina (ash content 0.64 to 0.90) having a 50% particle size (D50) (260 to 400 μm) of the particle size distribution as shown in Table 1 as an example, a comparative example and a control example % by mass), and kneaded with water under pressure (−80 to 0 kPa) as shown in Table 1 to obtain a hydrated dough. The hydrated dough was put into a vacuum extruder, extruded, and dried at the drying temperature shown in Table 1 (maximum atmospheric temperature: 85 to 55°C) so that the water content of the dried noodles was 13% by mass or less to obtain dried pasta. .
(2) The dry pasta thus obtained was boiled in boiling water and cooled in ice water. At that time, the boiling time was adjusted so that the water content of the noodles after cooling was around 62% by mass. 100 parts by mass of boiled noodles were mixed with 1 part by mass of loosening oil (salad oil), 100 g of the mixture was filled in a retort-resistant container, and then packaged while replacing with nitrogen gas.
(3) Retort treatment of the packaged product with a retort sterilization tester while controlling the pressure so that the container does not deform (heating temperature 110 ° C to 140 ° C for 5 to 40 minutes so that the center F value = 4 or more sterilization) was performed.
(4) The obtained retort pasta was heated in a microwave oven (500 W, 1 minute) and evaluated by 10 skilled panelists according to the evaluation criteria table (Table 1). Color tone, texture, and flavor were considered effective when they were all 3 points or more.
評価基準表
Evaluation criteria table
なお、対照例1の一般的な高温乾燥乾パスタを茹で上げ直後に喫食した際の、色調、食感、風味を5点とした。一般的な高温乾燥乾パスタとは、一般的なデュラムセモリナ(メディアン径260μm、灰分0.79質量%)を使用し、ミキシング工程は大気圧下(ゲージ圧 0kPa)で実施し、高温乾燥(最高雰囲気温度85℃、7時間)した乾パスタを言う。対照例2の高温乾燥乾パスタ(最高雰囲気温度85℃で乾燥)をレトルト処理し常温で保管したものを容器に空け電子レンジで加熱(500W、1分間)し喫食した際の、色調と風味を1点とした。
対照例3の低温乾燥乾パスタ(最高雰囲気温度55℃で乾燥)をレトルト処理し常温で保管したものを容器に空け電子レンジで加熱(500W、1分間)し喫食した際の、食感を1点とした。
対照例4のチルドパスタを喫食した際の、色調、食感、風味を3点とした。チルドパスタは、一般的な高温乾燥乾パスタを使い、沸騰した湯で茹で上げ、氷水で冷却後、茹で麺100質量部に対し、1質量部のほぐし油(サラダ油)を和えて、容器に200gトッピングし、24時間冷蔵保管したものを、電子レンジで加熱(500W、2分間)したものである。結果を以下の表1-1~1-4に示す。
表1-1
Five points were given for the color, texture, and flavor when the general high-temperature dry dry pasta of Comparative Example 1 was eaten immediately after boiling. Common durum semolina (median diameter 260 μm, ash content 0.79% by mass) is used for general high temperature dry dry pasta, the mixing process is performed under atmospheric pressure (gauge pressure 0 kPa), and high temperature drying (maximum It refers to dry pasta that has been heated at an ambient temperature of 85°C for 7 hours. The high-temperature dried pasta of Control Example 2 (dried at a maximum atmospheric temperature of 85°C) was retorted and stored at room temperature. 1 point.
The low-temperature dried pasta of Control Example 3 (dried at a maximum ambient temperature of 55°C) was retorted and stored at room temperature. made a point.
When the chilled pasta of Control Example 4 was eaten, the color tone, texture and flavor were rated as 3 points. Chilled pasta uses general high-temperature dry dry pasta, boiled in boiling water, cooled in ice water, mixed with 1 part by mass of loosening oil (salad oil) for 100 parts by mass of boiled noodles, and placed 200 g in a container. It was topped, refrigerated for 24 hours, and heated in a microwave oven (500 W, 2 minutes). The results are shown in Tables 1-1 to 1-4 below.
Table 1-1
デュラムセモリナの50%粒子径が大きくなるほど、色調、食感、風味の各評価が改善される傾向にあった。また減圧下で水和生地を得ることにより、真空度が高くなるにつれて色調、食感、風味の各評価が改善される傾向にあり、特に食感の改善の程度が高い傾向にあった。さらに最高雰囲気温度が低いほど色調と風味の各評価が改善され、とくに色調の改善の程度が高い傾向になった。その一方で、最高雰囲気温度が低いほど食感の評価が低くなる傾向にあった。 As the 50% particle size of durum semolina increased, the evaluations of color tone, texture, and flavor tended to improve. In addition, by obtaining hydrated dough under reduced pressure, each evaluation of color tone, texture, and flavor tended to be improved as the degree of vacuum increased, and the degree of improvement in texture tended to be particularly high. Furthermore, the lower the maximum ambient temperature, the more improved each evaluation of color tone and flavor, and the degree of improvement in color tone tended to be higher. On the other hand, the lower the maximum ambient temperature, the lower the texture evaluation tended to be.
デュラムセモリナの50%粒子径が270μm以上であり、減圧下で水和生地を得、かつ最高雰囲気温度が60~80℃の範囲で乾燥した乾パスタを用いた実施例1~8は、大きく暗色化が抑えられ、食感や風味も問題なく良好であった。 Examples 1 to 8 using dry pasta in which the 50% particle size of durum semolina is 270 μm or more, the hydrated dough is obtained under reduced pressure, and the maximum ambient temperature is in the range of 60 to 80 ° C. is used. Cracking was suppressed, and the texture and flavor were good without any problem.
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