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Method for producing cooked and frozen pasta

A manufacturing method and technology of pasta, applied in food freezing, food preparation, food science, etc., can solve problems such as quality degradation, infiltration, loss of flexibility, viscoelasticity, etc., and achieve the effect of preventing quality degradation and high freezing resistance

Inactive Publication Date: 2013-06-26
NISSHIN DCA FOODS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, raw pasta has a high water content and low shelf life, so it requires steps such as making noodles (麺うち) and stretching each time it is eaten, so it is time-consuming to provide.
Although there are refrigerated or frozen raw noodles sold on the market, cold-stored products cannot be stored for a long time, so they can only be circulated in a limited market. There are problems in that the noodle surface has a rough appearance, loses flexibility and viscoelasticity, and cannot maintain the good food texture before frozen storage
In addition, since boiled raw pasta has a rough noodle surface during freezing, when frozen with seasoning added, there is a problem that the seasoning penetrates into the pasta during storage, resulting in a deterioration in quality.
However, although the raw noodles have a good appearance, they are not satisfied with their preservation properties.

Method used

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  • Method for producing cooked and frozen pasta
  • Method for producing cooked and frozen pasta
  • Method for producing cooked and frozen pasta

Examples

Experimental program
Comparison scheme
Effect test

manufacture example 1～8

[0029] 26 parts by mass of water were mixed with 100 parts by mass of durum semolina and kneaded to form noodle dough. Using a pasta making machine, the dough was subjected to a pressure of 30, 70, 80, 120, 160, 200, 210 and 250kgf / cm under a reduced pressure of -600mmHg. 2 Under the pressure conditions of extrusion noodle making, 8 kinds of raw spaghetti (thickness 1.8 mm) were obtained.

[0030]The obtained raw spaghetti was boiled in hot water for 5 minutes, and water cooled to manufacture boiled spaghetti.

[0031] Put 180 g of this plain boiled spaghetti into plates (160 mm x 120 mm; made of polypropylene), and put commercially available canned meat seasoning on top of the noodles on half of the plates. (manufactured by Nissin Fuzu) 100g. These were rapidly frozen at -35 degreeC, and the frozen cooked spaghetti of Production Examples 1-8 (without seasoning and with seasoning, respectively) were produced.

manufacture example 9～16

[0039] Except that water was added in the amount shown in Table 3 with respect to 100 parts by mass of durum wheat flour, the procedure was the same as that of Production Example 5 (the pressure of extrusion noodle making was 160 kgf / cm 2 ) Frozen cooked spaghetti (with or without seasoning) of Production Examples 9 to 16 were produced.

[0040] Using the frozen-cooked spaghetti of Production Examples 9 to 16, the appearance and texture of spaghetti after thawing, or spaghetti and seasoning were evaluated in the same procedure as Test Example 1. The results are shown in Table 3.

[0041] 【table 3】

[0042]

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PUM

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Abstract

Provided is a cooked and frozen pasta which can be stored in a frozen state over a long time and, after thawing, exhibits a good appearance and good texture comparable to freshly cooked fresh pasta. A method for producing a cooked and frozen pasta characterized by comprising extruding a dough under a pressure of 80-200 kgf / cm2 to make noodles, boiling the thus obtained fresh pasta, and then freezing the same.

Description

technical field [0001] The present invention relates to a method for producing frozen cooked pasta. More specifically, it relates to frozen cooking that can be stored for a long period of time in a frozen state that is boiled and cooked from raw noodles, and that has a good appearance and texture like freshly cooked raw pasta (raw pasta) even after thawing. The manufacture method of pasta. Background technique [0002] Raw pasta is a popular food because it has a unique springy texture different from dry pasta immediately after cooking. However, since raw pasta has a high water content and low shelf life, it requires steps such as making noodles (麺うち) and stretching each time it is eaten, and it is troublesome to provide. Although there are refrigerated or frozen raw noodles sold on the market, cold-stored products cannot be stored for a long time, so they can only be circulated in a limited market. There was a problem that the noodle surface had a rough appearance, lost ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L7/109A23L7/113
CPCA23L7/113A23V2002/00A23V2300/20A23L7/109A23L3/36
Inventor 入江谦太朗小泉典夫仲西由美子菅洋平前田龙郎
Owner NISSHIN DCA FOODS INC
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