WO2022210817A1 - 冷凍パスタの製造方法 - Google Patents
冷凍パスタの製造方法 Download PDFInfo
- Publication number
- WO2022210817A1 WO2022210817A1 PCT/JP2022/015765 JP2022015765W WO2022210817A1 WO 2022210817 A1 WO2022210817 A1 WO 2022210817A1 JP 2022015765 W JP2022015765 W JP 2022015765W WO 2022210817 A1 WO2022210817 A1 WO 2022210817A1
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- WIPO (PCT)
- Prior art keywords
- sauce
- pasta
- mass
- frozen
- spaghetti
- Prior art date
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- 235000021456 frozen pasta Nutrition 0.000 title claims abstract description 35
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 235000015067 sauces Nutrition 0.000 claims abstract description 157
- 235000015927 pasta Nutrition 0.000 claims abstract description 90
- 238000007710 freezing Methods 0.000 claims abstract description 15
- 230000008014 freezing Effects 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims description 33
- 235000000346 sugar Nutrition 0.000 claims description 14
- 150000001720 carbohydrates Chemical class 0.000 abstract description 9
- 238000000034 method Methods 0.000 description 28
- 235000013312 flour Nutrition 0.000 description 20
- 235000012149 noodles Nutrition 0.000 description 19
- 238000004806 packaging method and process Methods 0.000 description 14
- 238000011156 evaluation Methods 0.000 description 11
- 239000007788 liquid Substances 0.000 description 11
- 239000002994 raw material Substances 0.000 description 11
- 239000003925 fat Substances 0.000 description 10
- 235000019197 fats Nutrition 0.000 description 10
- 239000003921 oil Substances 0.000 description 10
- 235000019198 oils Nutrition 0.000 description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000010411 cooking Methods 0.000 description 8
- 235000014633 carbohydrates Nutrition 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000013021 overheating Methods 0.000 description 4
- 238000003303 reheating Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000000944 Soxhlet extraction Methods 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000004033 plastic Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000010257 thawing Methods 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 235000015432 dried pasta Nutrition 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 235000014593 oils and fats Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000100170 Phaseolus lunatus Species 0.000 description 1
- 235000010617 Phaseolus lunatus Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 238000004380 ashing Methods 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000021567 cream sauce Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 238000011899 heat drying method Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000008960 ketchup Nutrition 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000012669 liquid formulation Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011002 quantification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- -1 rice starch Polymers 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
- A23L7/113—Parboiled or instant pasta
Definitions
- the present invention relates to a method for producing frozen pasta.
- Noodles are one of the most popular foods among diners. Cooking noodles generally requires a lot of hot water for cooking, so it is possible to eat cooked noodles that have been frozen and stored in a cooked state simply by reheating at the time of eating. Noodles are distributed.
- frozen pasta that is eaten with various sauces is widely distributed.
- Frozen pasta is seasoned with various sauces such as meat sauce and carbonara sauce.
- sauce which is a combination of pasta and sauce
- the sauce is scorched due to local overheating caused by microwaves generated from the microwave oven.
- Patent Literature 1 discloses container-packaged frozen spaghetti in which two layers, a frozen boiled spaghetti layer and a frozen sauce layer that is larger than the layer and covers the entire upper surface of the frozen spaghetti layer, are tightly integrated and housed in a dish-shaped container.
- Patent Document 2 discloses a liquid food for heating in a microwave oven, in which honey and/or honey and/or nectarized sugar, which is a pre-stage of refined sugar, and an emulsifier with an HLB of 2 to 10 are blended.
- High-output microwave ovens exceeding 1000 W are widely used at food and drink stores that provide the above-mentioned frozen pasta in order to save cooking time.
- frozen pasta with sauce is heated in such a high-power microwave oven, heating for a short time tends to cause uneven heating, and heating for a long time tends to cause local overheating, and the heating causes strong scorching of the sauce.
- the present inventors have found that the food may not be in a state suitable for eating in any case. In addition to this, the present inventors also found that when the frozen pasta with sauce is placed in a container and heated in a high-power microwave oven, the sauce is more likely to be scorched.
- An object of the present invention is to provide frozen pasta in which the occurrence of scorching of the sauce is reduced and uneven heating is less likely to occur even when heated using a high-power microwave oven.
- the present invention is a method for producing frozen pasta in which pasta and sauce are frozen in contact with each other, comprising:
- the production method comprises a step of attaching 20 to 40 parts by mass of sauce to 100 parts by mass of gelatinized pasta, and then freezing both the pasta and the sauce,
- the sauce has a sugar content of 10 to 24% by mass
- the sauce has a fat content of 0 to 8% by mass
- the frozen pasta is eaten by heating with microwaves of 1000 W or more.
- the method for producing frozen pasta of the present invention (hereinafter also simply referred to as the "production method") is a method for producing frozen pasta with sauce, in which the cooked pasta and the sauce are frozen together in a state in which they are in contact with each other. is obtained. This frozen pasta is heated together with the sauce and eaten.
- the frozen pasta obtained by this production method is heated in a high-power microwave oven that emits microwaves of 1000 W or more and eaten, the occurrence of scorching of the sauce is reduced and uneven heating is less likely to occur. It is advantageous in that it can That is, the frozen pasta obtained by this production method is suitable for high-power microwave heating.
- Pasta that can be used in the present invention includes short pasta such as macaroni and penne, and long noodle-shaped pasta, but is not limited to these.
- Short pasta typically has an outer dimension (longest span length) of about 1 to 8 cm, and an outer dimension (for example, diameter) in a direction perpendicular to a line segment having the longest span length is 0.5 cm. It is about 2 to 3 cm.
- the long pasta has a longest span length longer than that of the short pasta, and has an outer dimension (for example, a diameter) of about 1.0 to 12 mm in a direction orthogonal to a line segment having the longest span length.
- raw material flour containing grain flour and liquid such as water are mixed, the mixture is kneaded to prepare a dough, and the dough is molded according to a conventional method.
- Forming of the dough is not particularly limited, and for example, an extrusion molding method in which the dough is extruded at high pressure from an extrusion nozzle of a predetermined shape may be used. A method of molding by cutting with a blade may also be used.
- These pastas may be used in subsequent steps as a form in which steps such as drying are not performed (so-called fresh pasta), or may be used in subsequent steps as a form in which a step such as drying is performed (so-called dried pasta).
- the raw material flour contains grain flour and, if necessary, further contains starch.
- Grain flour includes wheat flour, rice flour, barley flour, rye flour, etc.
- Wheat flour includes hard flour, semi-strong flour, all-purpose flour, soft flour, durum flour (including durum semolina and durum wheat flour), and the like.
- starch include potato starch, corn starch, waxy corn starch, rice starch, wheat starch, etc. These can be used as they are or as processed starches.
- As the raw material powder one or a mixture of two or more of these can be used.
- the raw material flour may contain various raw materials that can be used in the production of noodles, such as sugars, oils and fats, pigments, seasonings, and the like.
- Pregelatinization treatment is so-called cooking for the purpose of making pasta into an edible state.
- the gelatinized pasta becomes edible cooked pasta.
- the pasta to be subjected to the gelatinization treatment may be fresh pasta or dried pasta.
- the gelatinization process is a condition that is adopted when cooking normal pasta, and should be carried out until the pasta is edible.
- Such conditions include, for example, cooking by boiling in hot water at 80 to 100°C, or cooking by steaming using saturated steam at 80 to 100°C, in the presence of a large amount of water. method.
- the water may be drained to remove excess water that has been subjected to the gelatinization treatment.
- the mass of the pasta after the gelatinization treatment is preferably 230 to 300 parts by mass, more preferably 240 to 270 parts by mass, with respect to 100 parts by mass of the raw material flour used in the production of the pasta.
- the cooking time should be adjusted accordingly.
- gelatinized pasta (hereinafter also referred to as gelatinized pasta) is brought into contact with the sauce to adhere the sauce to the gelatinized pasta (adhesion step).
- the method of attaching the sauce to the pregelatinized pasta is, for example, a mode in which a predetermined amount of the pregelatinized pasta is placed in a container such as a tray, and then the sauce is placed on the pasta so that at least a portion of the surface of the pasta comes into contact with the sauce.
- a container such as a tray
- the sauce is placed on the pasta so that at least a portion of the surface of the pasta comes into contact with the sauce.
- the gelatinized pasta and the sauce may be mixed and entwined so that the entire surface of the pasta is in contact with the sauce.
- the sauce used in this step includes liquids to be eaten with pasta, and can be appropriately selected according to the type of pasta to be used.
- Such sauces include, for example, meat sauce, Neapolitan sauce, arrabbiata sauce, tomato sauce, carbonara sauce, cheese sauce, cream sauce, white sauce, oil sauce, brown sauce, curry sauce, Worcestershire sauce, and white sauce. , but not limited to. These sources can be used singly, in combination, or in mixture.
- the above-mentioned sauce contains one or more ingredients selected from ingredients such as vegetables, mushrooms, meat, seafood, and eggs, and seasonings such as sugar, salt, oils and fats, and spices. It may be included as appropriate.
- the amount of the sauce attached to the gelatinized pasta is preferably 20 to 40 parts by mass, more preferably 23 to 38 parts by mass, and even more preferably 26 to 35 parts by mass with respect to 100 parts by mass of the gelatinized pasta.
- the sauce is less likely to burn and uneven heating can be reduced.
- a cooked pasta is obtained in which the quality of the sauce and pasta is maintained as it was produced.
- the sugar content of the sauce that is brought into contact with the gelatinized pasta is preferably 10-24% by mass, more preferably 15-24% by mass, and even more preferably 16-22% by mass.
- the carbohydrate content in the sauce can be calculated by subtracting the dietary fiber content in the sauce from the carbohydrate content in the sauce.
- the carbohydrate content in the sauce is the amount obtained by subtracting the total mass% of moisture, protein, fat and ash from 100% by mass of the sauce to be measured, and the content of dietary fiber is determined by the modified Prosky method. It is the required quantity.
- the moisture content in the sauce is a value calculated from the difference in mass before and after drying when the sauce is dried to a quantitative state at 105° C. according to the absolute dry method (normal pressure heat drying method).
- the protein content in the sauce can be determined by the Kjeldahl method.
- the lipid content in sauces can be measured by the Soxhlet extraction method.
- the amount of ash in the sauce can be measured by the direct ashing method.
- the fat content of the sauce to be brought into contact with the gelatinized pasta is preferably 0 to 8% by mass, more preferably 2 to 8% by mass, and still more preferably 3 to 8% by mass. That is, the sauce may contain no oil or fat, or may contain more than 0% by mass of oil and fat.
- the fat content in the sauce can be quantified by the Soxhlet extraction method using the sauce as a measurement sample in the same manner as in the lipid measurement method described above.
- the part where the fats and oils are present becomes a high temperature of 100°C or higher, which causes local overheating, which causes unintended scorching and uneven heating.
- a sauce having a lower fat content than the sauce normally used is used. Therefore, with such a content of fats and oils, it becomes difficult for the sauce to burn due to the above-mentioned local overheating, and heating unevenness can be reduced. Even when reheating at high output for a short time at the time of eating using a high-power microwave oven, evenly heat the pasta and sauce to a temperature of 60 ° C or higher, which is suitable for eating. and maintains the quality of the sauce and pasta at the time of manufacture, resulting in cooked pasta with excellent texture.
- the addition amount of various fat and oil containing raw materials such as vegetable fat, animal fat, milk-derived raw material, etc. is appropriately adjusted. method.
- the method of directly adhering the sauce to the surface of the pregelatinized pasta was explained as an example. may be applied to the pasta, and then the sauce may be applied indirectly to the pasta.
- This liquid agent is intended to prevent the gelatinized pasta from drying out and the pastas from unintentionally adhering to each other, and is not intended to add flavor unlike the sauce.
- a liquid agent different from the sauce is applied to at least a part of the surface of the pregelatinized pasta, preferably the entire surface of the pregelatinized pasta, and then the ⁇ and a method of bringing the sauce into contact with the cooked pasta.
- Liquid formulations include, for example, aqueous liquids and emulsified liquids containing one or more of fats, oils, water, thickeners and salts.
- the method of attaching the liquid agent to the gelatinized pasta is not particularly limited, but methods such as spraying, dropping, and immersion can be used.
- the amount thereof is preferably 2 to 10 parts by mass, more preferably 4 to 8 parts by mass, per 100 parts by mass of the gelatinized pasta.
- both the pasta and the sauce are frozen in this state.
- Either rapid freezing or slow freezing can be employed as the freezing treatment, but rapid freezing is preferred.
- After freezing by quick freezing it can be stored under normal frozen storage conditions. In addition to this, it may be enclosed in a packaging bag or a packaging container during either the freezing process or the subsequent frozen storage.
- These packaging bags and packaging containers are made of heat-resistant and flexible materials, preferably made of heat-resistant plastic.
- a method of filling a packaging container such as a tray or a packaging bag with the gelatinized pasta to which the sauce is attached (hereinafter also referred to as the sauce-attached pasta) before or after freezing the pasta.
- the sauce-attached pasta the gelatinized pasta to which the sauce is attached
- unfrozen pregelatinized pasta with sauce attached is subdivided into a predetermined amount and subjected to freezing treatment
- the frozen pasta with sauce attached is placed in a container such as a tray, and then the pasta is may be further housed in a packaging bag together with the container and stored and distributed while maintaining the frozen state.
- the unfrozen sauce-coated pasta is subdivided into a predetermined amount and stored in a container and packaging bag, and then, with the sauce-coated pasta housed in the container or packaging bag, each container and packaging bag It may be frozen and distributed for storage.
- This frozen pasta is with sauce, which is frozen in a state where the pasta and the sauce are in contact with each other.
- the frozen pasta with sauce obtained in the present invention can be eaten without performing other steps by performing heat treatment accompanied by thawing.
- a thawing method a method of introducing into a microwave heat treatment apparatus represented by a microwave oven is preferable.
- a microwave heat treatment device When a microwave heat treatment device is used to thaw frozen pasta, a device with an output of about 500 to 600 W for general households may be used, or a device with a high output of 1000 to 1800 W may be used. From the viewpoint of shortening the processing time such as thawing, the frozen pasta with sauce obtained by this production method is less likely to cause uneven heating even when the above-mentioned high-output heating device is used, and is effective in preventing the occurrence of scorching. can be effectively prevented. Therefore, if the frozen pasta with sauce of the present invention is used as a frozen pasta for a high-power range, it can be heated in a shorter time using a high-power microwave oven, and the pasta can be more easily made edible.
- the thawed pasta with sauce has the same good elasticity, texture and smoothness as the pasta immediately after the gelatinization treatment, and the taste and flavor of the sauce is maintained at the same level as that at the time of production.
- the pasta and sauce can be combined with each other in a high quality to provide the consumer with a superior taste and texture perception.
- the frozen pasta with sauce obtained by this production method may contain a specific raw material as an essential ingredient to reduce uneven heating and scorching of the sauce, or the amount of sauce should be less than the amount of pasta, as in the conventional technology. No need to do more. Therefore, the frozen pasta with sauce obtained by this production method can produce a wide variety of types of pasta with high productivity without limiting the type of sauce to be attached to the pasta, so that it can meet various demands of consumers. It also has the advantage of being responsive.
- Carbohydrate content (mass%) Carbohydrate content (mass%) - Dietary fiber content (mass%) (Carbohydrate content is the total mass% of water, protein, fat and ash from 100 mass% of sauce) The value obtained by subtracting was used.In addition, the dietary fiber content uses the value obtained by the modified Prosky method, and the mass ratio to the total amount of the sauce is expressed as mass%.)
- Examples 1 to 10 Comparative Examples 1 to 3
- 800 g of commercially available ketchup sucgar: 18.9% by mass, lipid: 0% by mass
- ketchup sucgar: 18.9% by mass, lipid: 0% by mass
- 10 g of salt was added to prepare the base sauce while the pan was heated to heat the contents.
- the sugar content of the base sauce was 15.1% by mass
- the fat content was 0% by mass.
- Sugar and soybean oil were appropriately mixed with this base sauce to prepare sauces having the sugar content and fat content shown in Tables 1 and 2 below, respectively.
- the sauce was attached to the entire surface of the pregelatinized spaghetti to obtain spaghetti with sauce.
- the spaghetti with sauce was rapidly frozen at ⁇ 20° C. while being housed in a container, and then placed in a plastic packaging bag and sealed to produce a frozen spaghetti with sauce.
- Test Example 2 Evaluation of texture
- the heated spaghetti with sauce after the evaluation in Test Example 1 was eaten by 10 expert panelists, the texture was evaluated based on the following evaluation criteria, and the arithmetic mean value of the 10 panelists was calculated. The higher the arithmetic mean value, the better the evaluation. The results are shown in Tables 1 and 2 below.
- Example 11-16 Comparative Examples 4-5
- Spaghetti with sauce was produced in the same manner as in Example 7, and evaluated in the same manner as in Test Examples 1 and 2, except that the amount of sauce attached was changed as shown in Table 3. The results are shown in Table 3 below. Table 3 reproduces the formulation and results of Example 7.
- the present invention it is possible to provide frozen pasta that reduces the occurrence of scorching of the sauce and hardly causes uneven heating even when heated using a high-power microwave oven.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
Description
また特許文献2には、ハチミツ及び/又は精製糖にする前段階の分蜜糖と、HLB2~10の乳化剤とが配合された電子レンジ加熱用液状食品が開示されている。
前記製造方法は、α化処理したパスタ100質量部に対して、ソース20~40質量部を付着させ、然る後に、該パスタ及び該ソースをともに冷凍処理する工程を備え、
前記ソースは、その糖質含有量が10~24質量%であり、
前記ソースは、その油脂含有量が0~8質量%であり、
前記冷凍パスタは、1000W以上のマイクロ波で加熱して喫食されるものである、冷凍パスタの製造方法を提供するものである。
また本明細書における「焦げ」とは、冷凍パスタをソースとともに加熱した際に、ソースの色が製造時のものよりも濃い色(例えば褐色や黒色)に変色したり、あるいは乾燥する等して固化したりすることをいう。この焦げは、典型的には、ソースの食感や味、並びにソースとともに喫食されるパスタの食感や味などといった、喫食時の製品の品質に悪影響を及ぼし得るものである。
穀粉としては、小麦粉、米粉、大麦粉、ライ麦粉等が挙げられ、小麦粉としては、強力粉、準強力粉、中力粉、薄力粉、デュラム粉(デュラムセモリナ、デュラム小麦粉を含む)等を例示できる。
また澱粉としては、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、米澱粉、小麦澱粉等が挙げられ、これらをそのまま、又は加工処理した加工澱粉として用いることができる。原料粉としては、これらの1種又は2種以上を混合して用いることができる。
また原料粉には、上記穀粉及び澱粉以外に、麺類の製造に用いることができる各種原料、例えば、糖類、油脂類、色素、調味料等を配合してもよい。
必要に応じて、上述したソースには、野菜類、キノコ類、肉類、魚介類、卵類等の具材や、砂糖、塩、油脂、香辛料等の調味料から選ばれる一種又は二種以上が適宜含まれていてもよい。
ソース中の油脂の含有量は、上述した脂質の測定方法と同様に、ソースを測定試料として、ソックスレー抽出法によって定量することができる。
液剤を付着させる場合、その量は、α化パスタ100質量部に対して、好ましくは2~10質量部、より好ましくは4~8質量部である。また液剤を付着させる際は、α化パスタ及び液剤の品温をともに20~60℃の範囲とすることが、液剤の付着を均一にして、パスタの見栄え及び品質を向上できる観点から好ましい。
(2)油脂含有量(質量%):ソースを試料として、ソックスレー抽出法により求められた値のソース全量に対する質量割合を質量%とした。
市販のケチャップ(糖質:18.9質量%、脂質:0質量%)800gを鍋に入れ、清水190gを加えてよく混合した。鍋を火にかけて内容物を加熱しながら、塩10gを添加してベースソースを製造した。ベースソースの糖質含有量は15.1質量%であり、油脂含有量は0質量%であった。このベースソースに砂糖及び大豆油を適宜混合し、以下の表1及び表2に示す糖質含有量及び油脂含有量を有するソースをそれぞれ調製した。
その後、包装容器としての耐熱性のプラスチックトレーに、α化スパゲティを200gずつ取り分け、ここに60gのソース(α化スパゲティ100質量部に対する割合:30質量部)をα化スパゲティに接触させて混合し、α化スパゲティの表面全体にソースを付着させて、ソース付きスパゲティとした。ソース付きスパゲティを容器に収容したまま-20℃で急速冷凍した後、これらをプラスチック製の包装袋に入れて密封して、ソース付き冷凍スパゲティを製造した。
ソース付き冷凍スパゲティ及び容器が収容された包装袋を、-20℃で24時間冷凍保存した。24時間経過後、包装袋からソース付き冷凍スパゲティを容器ごと取り出し、ラップフィルムで容器上面を覆った状態で、1500Wの電子レンジで2分30秒間加熱して、解凍を行った。
加熱終了後のソース付きスパゲティを、その上部から観察した際の焦げの存在状態(表面が褐色化又は黒変して固化した部分の割合)と、スパゲティを混合した際の加熱むら(麺塊中央部の状態)とを以下の評価基準に基づいて評価した。これらの評価は、専門パネラーが10点のサンプルについて行い、10サンプルの算術平均値とした。算術平均値の値が高いほど、各評価が良好であることを示す。結果を以下の表1及び表2に示す。
5点:麺表面に焦げは全くなく、非常に良好。
4点:麺表面に褐色化した部分が2%未満であるが、硬くなった部分はなく、良好。
3点:麺表面に褐色化して硬くなった部分が2%~10%未満であり、問題の無い状態である。
2点:麺表面に褐色化して硬くなった部分が10%~20%未満であり、不良。
1点:麺表面に褐色化して硬くなった部分が20%以上であり、非常に不良。
5点:麺塊全体が十分に加熱されており、非常に良好。
4点:わずかに加熱むらがあるが、麺を混ぜると均一に加熱された状態になり、良好。
3点:麺塊中央部に温度の低い部分があり、麺を混ぜるとやや冷めた状態になるが、問題のない加熱の程度である。
2点:麺塊中央部に温度が顕著に低い部分があり、麺を混ぜると全体が冷めた状態になり、不良。
1点:麺塊中央部の冷凍状態が維持されており、非常に不良。
試験例1の評価後の加熱済みソース付きスパゲティを専門パネラー10名に食してもらい、以下の評価基準に基づいて食感を評価し、10名の算術平均値を算出した。算術平均値の値が高いほど評価が良好であることを示す。結果を以下の表1及び表2に示す。
5点:ソースの風味がスパゲティの食感と合わせて非常に良好に知覚でき、茹で調理直後のスパゲティと組み合わせたときの食感と同等の食感を有し、非常に良好。
4点:茹で調理直後のスパゲティにやや劣るものの、ソースの風味がスパゲティと合わせて良好に知覚でき、良好。
3点:ソースにわずかにべたつきが感じられるが、ほぼ問題ない食感。
2点:ソースの滑らかさが劣っていたり、スパゲティがやや硬く感じられたりして、不良。
1点:ソースの滑らかさが非常に劣っていたり、スパゲティが硬く感じられたりして、非常に不良。
ソースの付着量を表3のように変更した以外は、実施例7と同様にしてソース付きスパゲティを製造し、試験例1及び2と同様に評価した。その結果を以下の表3に示す。表3には実施例7の配合及び結果を再掲する。
Claims (3)
- パスタとソースとが接触した状態で冷凍されてなる冷凍パスタの製造方法であって、
前記製造方法は、α化処理したパスタ100質量部に対して、ソース20~40質量部を付着させ、然る後に、該パスタ及び該ソースをともに冷凍処理する工程を備え、
前記ソースは、その糖質含有量が10~24質量%であり、
前記ソースは、その油脂含有量が0~8質量%であり、
前記冷凍パスタは、1000W以上のマイクロ波で加熱して喫食されるものである、冷凍パスタの製造方法。 - 前記ソースは、その糖質含有量が15~24質量%であり、
前記ソースは、その油脂含有量が3~8質量%である、請求項1に記載の製造方法。 - 冷凍処理された前記パスタ及び前記ソースが容器に収容された状態とする、請求項1又は2に記載の製造方法。
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