JP6959057B2 - Method for producing tubular raw macaroni and method for producing gratin - Google Patents

Description

The present invention relates to tubular raw macaroni that is extruded into a tubular shape and is not dried after molding, and more particularly to tubular raw macaroni that has little deterioration in quality over time after boiling.

Tubular macaroni is a type of pasta, which is produced by extruding a dough obtained by adding water to raw material flour and kneading it while degassing, and typically has a hollow cylindrical shape. Tubular macaroni is more complicated to deform when chewed with teeth than noodle-shaped pasta without hollow parts such as spaghetti, and has a unique texture combined with the viscoelasticity of the dough. In addition, tubular macaroni can be eaten with a taste different from that of noodle-shaped pasta by filling the hollow portion with ingredients such as minced meat or entwining the sauce. When the raw macaroni obtained by extruding the dough is dried, it becomes dried macaroni. Most of the macaroni that is generally distributed as a product is dried macaroni, and raw macaroni is manufactured by hand-made pasta machines at restaurants that serve dishes using macaroni, such as gratin, and immediately after its manufacture. Boiled and cooked undried.

Gratin is a food obtained by cooking pasta and other ingredients in a sauce. Among them, gratin made from boiled macaroni can be easily cooked at home and is also an ingredient. It is a very popular food because it is possible to make various products just by changing the material of the material and topping. In recent years, storage gratin has been put on the market so that it can be easily eaten at home. This storage gratin is provided by filling a container with boiled macaroni together with a sauce, baking it, or refrigerating or freezing it as it is. Cooked gratin can be easily obtained simply by heating it in a cooking device such as a microwave oven.

However, such a storage gratin has a problem that the water in the sauce is transferred to the macaroni during the storage, so that the macaroni softens and the texture becomes unsatisfactory. In this regard, dried macaroni, which is mass-produced in factories, is generally produced by extruding a dough containing hard durum wheat semolina at high pressure, so that it has a hard and viscous texture and is gratin. When used, the problem of deterioration of texture due to the transfer of water from the source is relatively unlikely to occur, but in the storage gratin, which is expected to be stored for a long period of time, such a problem may occur during the storage.

In response to the above-mentioned problem of deterioration of texture, Patent Document 1 describes that a dough containing durum wheat flour is ^{extruded at a pressure of 100 to 200 kgf / cm 2} to obtain fresh pasta, and the fresh pasta is boiled and cooked. A method for producing frozen gratin, which later comprises a step of freezing with a sauce, is disclosed. Patent Document 2 discloses a noodle quality improving agent for pasta containing a thickener composed of propylene glycol alginate, xanthan gum, and locust bean gum. According to Patent Document 2, by blending this noodle quality improving agent for pasta together with wheat flour as a raw material for pasta, even if it is subjected to pregelatinization treatment and heat sterilization treatment and then heat treatment again at the time of eating, the hardness peculiar to pasta and It is said that the decrease in texture such as viscoelasticity can be significantly suppressed.

International Publication No. 2014/157035 Japanese Unexamined Patent Publication No. 2016-220598

The techniques described in Patent Documents 1 and 2 can exert a certain effect on the problem of texture deterioration of pasta when pasta such as macaroni is coexisted with a sauce, but a sauce having a relatively high water content, etc. Depending on the type of source, such a problem could not be sufficiently dealt with, and there was room for improvement.

Therefore, an object of the present invention is to provide a method for producing tubular raw macaroni, which can provide tubular raw macaroni whose texture is less likely to deteriorate even when stored in a state of being mixed with a sauce after boiling.

In the present invention, a dough containing 100 parts by mass of raw material flour and 0.01 to 1 part by mass of alginic acids ^{is extruded into a tube at a pressure of 80 to 200 kgf / cm 2} to form a tube having a wall thickness of 1.5 to 2.2 mm. It is a method for producing tubular raw macaroni, which comprises a step of obtaining raw macaroni.

Further, the present invention is a method for producing gratins, which comprises a step of boiling and cooking tubular raw macaroni produced by the above-mentioned production method of the present invention to obtain boiled macaroni, and mixing the boiled macaroni with a sauce.

According to the method for producing tubular raw macaroni of the present invention, even when the macaroni is boiled and stored in a state of being mixed with a sauce having a high water content, the tubular shape is less likely to be deteriorated due to the transfer of water in the sauce. Raw macaroni is served.

Further, according to the method for producing gratins of the present invention, boiled and cooked tubular raw macaroni produced by the method for producing the present invention is used as an ingredient, so that the cooked macaroni is being stored even though it has been cooked. The texture of macaroni is less likely to deteriorate, and gratins having an excellent texture can be easily provided simply by cooking if necessary.

FIG. 1 is a cross-sectional view schematically showing a cross section of an embodiment of tubular raw macaroni manufactured by the manufacturing method of the present invention.

The tubular raw macaroni, which is the production object of the present invention, typically has a hollow portion having a long shape in one direction and extending in the longitudinal direction thereof, but the shape of the tubular raw macaroni is particularly limited. However, a known tubular macaroni shape can be appropriately adopted, and examples thereof include a general macaroni shape (cylindrical shape), a penne shape having a pen tip shape at the longitudinal end, and substantially on the surface of the macaroni. It may be a plain shape with no unevenness, or a rigate shape with streaks on the surface.

In the step of extruding the dough into a tubular shape to obtain a tubular raw macaroni, the present inventor 1) the composition of the dough, 2) the pressure when the dough is extruded, and 3) the thickness of the tubular raw macaroni obtained by the extrusion molding. By devising each of these as described below, even when stored in a state of being mixed with a sauce having a high water content after boiling, the tubular raw macaroni is less likely to deteriorate in texture due to the transfer of water in the sauce. Was found to be obtained. The method for producing tubular raw macaroni of the present invention is based on such findings.

The dough used in the present invention is obtained by adding water to the raw material flour and kneading it, and contains the raw material flour. The "raw material flour" referred to in the present invention is a flour-like flour at normal temperature and pressure among the dough raw materials used for preparing the dough, and is typically a flour and starch. The raw material powder does not contain auxiliary raw materials such as fats and oils and salt.

As the flour that can be used as the raw material flour, those that are usually used as pasta flour can be used without particular limitation, and is typically wheat flour, but flour other than wheat flour may be used. Can be used alone or in combination of two or more. Examples of wheat flour include ordinary wheat flour such as strong flour, semi-strong flour, medium-strength flour, and weak flour; durum flour (durum wheat flour, duram semolina), and udon flour (medium-strength Japanese wheat-derived flour). Examples of the flour other than wheat flour include barley flour, rye flour, rice flour, buckwheat flour, and soybean flour.

As the starch that can be used as the raw material starch, those usually used as starch for pasta can be used without particular limitation, and for example, starches such as tapioca starch, horse bell starch, wheat starch, cornstarch, and waxy cornstarch (unprocessed). Starch), and processed starch obtained by subjecting these starches to one or more chemical treatments or physical treatments such as acetylation, hydroxypropylation, etherification, cross-linking, oxidation, and pregelatinization, and one of these alone or Two or more types can be used in combination. Among these starches, modified tapioca starch, which is one of the modified starches, is preferably used in the present invention because it can improve the chewy texture of tubular raw macaroni.

From the viewpoint of improving the texture of tubular raw macaroni, the raw material flour preferably contains durum flour and at least one selected from the group consisting of starch (unprocessed starch), modified starch and ordinary wheat flour. As the ordinary wheat flour, one kind of strong flour, semi-strong flour, medium-strength flour and weak flour can be used alone or in combination of two or more, and medium-strength flour is particularly preferable. In this preferable raw material flour, the content mass ratio of both is preferably 15:85 to 95: 5 as the former (durum flour): the latter (at least one selected from the group consisting of starch, modified starch and ordinary wheat flour). , More preferably 25:75 to 90:10.

More preferable raw material flours include those containing durum flour, ordinary wheat flour, and at least one selected from the group consisting of starch and modified starch. When durum flour (quarter wheat flour) and ordinary wheat flour (hexacon wheat flour) are mixed and used, the viscous elasticity of tubular raw macaroni is further improved as compared with the case where durum flour is used alone. It is preferable because it is used.

The dough used in the present invention further contains alginic acids in addition to the raw material powder. The inclusion of alginic acids in the dough is one of the particularly important factors in achieving the predetermined object of the present invention of providing tubular raw macaroni with less deterioration in quality over time after boiling. .. Examples of alginic acids include alginic acid, alginate, and alginic acid ester, and one of these can be used alone or in combination of two or more. Examples of the alginate include monovalent salts such as sodium alginate and potassium alginate; divalent salts such as calcium alginate; and basic salts such as ammonium alginate. Examples of the alginate ester include alginate propylene glycol ester. Among these alginic acids, propylene glycol alginate is particularly preferable.

The content of alginic acids in the dough used in the present invention is 0.01 to 1 part by mass, preferably 0.08 to 0.8 parts by mass, based on 100 parts by mass of the raw material flour in the dough. The "raw material flour" of "100 parts by mass of raw material flour" here means all flours and starches in the dough, and is the same below unless otherwise specified. If the content of alginic acid is less than 0.01 parts by mass with respect to 100 parts by mass of the raw material powder in the dough, the texture of the tubular raw macaroni after boiling is significantly deteriorated during storage, while the content of alginic acid is large. If the amount exceeds 1 part by mass, the tubular raw macaroni becomes hard and the texture deteriorates.

When the raw material powder and alginic acids are mixed in the production of the dough, it is preferable to use an alkaline agent in combination. That is, the dough used in the present invention may contain an alkaline agent. As a result, the dispersibility of alginic acids is improved, and it becomes easy to obtain a dough in which alginic acids are uniformly dispersed. As a result, it becomes easy to obtain tubular raw macaroni with less deterioration in quality over time after boiling. As the alkaline agent, those used in foods can be used without particular limitation, and examples thereof include brine, sodium phosphate, calcium lactate, and calcined calcium.
The content of the alkaline agent in the dough used in the present invention is preferably 0.01 to 0.5 parts by mass, more preferably 0.05 to 0.3 parts by mass with respect to 100 parts by mass of the raw material powder in the dough. It is a mass part.

The dough used in the present invention may contain ingredients other than the above-mentioned raw material flour, alginic acids, and alkaline agents. As other ingredients, those usually used in the production of pasta such as macaroni and spaghetti can be appropriately used, and examples thereof include seasonings such as salt, gluten, eggs, egg white powder, emulsifiers, viscosity modifiers, and fats and oils. Can be mentioned.
The content of the other components in the dough used in the present invention is preferably 30 parts by mass or less with respect to 100 parts by mass of the raw material powder in the dough.

The dough used in the present invention can be produced, for example, by mixing raw material powder, alginic acids, an alkaline agent if necessary, and the other components, and adding kneading water to the mixture and kneading the dough. .. As the kneading water, a liquid usually used for noodle making, such as water, saline solution, and brine, can be used without particular limitation. Another method for producing the dough includes a step of dissolving alginic acid and, if necessary, an alkaline agent in the kneading water, and adding the kneading water to the mixture of the dough raw materials including the raw material powder. In this way, when alginic acid or an alkaline agent is previously dissolved in kneading water to liquefy it, alginic acid or the like may be dissolved in the entire amount of kneading water to be used, or a part of the kneading water to be used. In the latter case, the kneading water containing alginic acid and the like and the kneading water not containing alginic acid and the like may be contained as a raw material powder. It may be added to the mixture of the dough raw materials at the same time, or may be added at different timings.

The amount of the kneading water added is preferably 20 to 35 parts by mass, more preferably 23 to 32 parts by mass with respect to 100 parts by mass of the raw material flour, considering that the produced dough is extruded at a relatively high pressure. be. If the amount of kneaded water added is too small, the tubular raw macaroni obtained by extruding the dough becomes hard and easily crumbles, and if the amount of kneaded water added is too large, the extruded tubular raw macaroni is retained. The shape is reduced, and inconveniences such as deformation and cutting are likely to occur. When the alginic acids and the like are dissolved in the kneading water as described above, the total amount of the kneading water and the alginic acids and the like may be adjusted to be the addition amount of the kneading water.

In the method for producing tubular raw macaroni of the present invention, a dough containing 100 parts by mass of raw material flour and 0.01 to 1 part by mass of alginic acids is extruded into a tubular shape at high pressure to form a tubular raw macaroni, which is a production target. To get. Specifically, in the present invention, the dough is extruded into a tubular shape at a pressure of ^{80 to 200 kgf / cm 2} , preferably 120 to 160 kgf / cm ^2. Setting the pressure during extrusion of the dough to such a specific range is particularly effective in achieving the predetermined object of the present invention of providing tubular raw macaroni with less deterioration in quality over time after boiling. It is one of the important factors, and when the pressure is ^{outside the range of 80 to 200 kgf / cm 2,} a tubular raw macaroni having an excellent texture cannot be obtained.

The extrusion molding of the dough can be carried out according to a conventional method using a molding machine (pasta making machine) usually used for manufacturing macaroni. Formed shape machine, for example, a cylinder, provided with a screw in the cylinder, and and provided with a die at one end of the cylinder. Using a molding machine having such a structure, the dough is supplied into the cylinder while the screw is rotated around its axis in the cylinder. The fed dough undergoes high pressure compression between the inner wall of the cylinder and the screw. In the present invention, the pressure of the dough in the cylinder is set in the range of ^{80 to 200 kgf / cm 2.} The pressure of such a dough can be measured by a pressure gauge attached to the molding machine. As the screw rotates, the dough in the cylinder is kneaded and advanced, and is continuously extruded from the holes of the dies attached to one end of the cylinder. By making the shape of the hole of the die different, macaroni of various shapes can be manufactured. In the present invention, it is only necessary to extrude the dough prepared by adding kneading water to the dough raw material and kneading the dough, and the kneading step and the pushing step need to be carried out only once. That is, in the present invention, it is not necessary to perform two or more kneading steps or extrusion steps such as re-kneading the extruded dough (tubular raw macaroni) after extrusion molding or extrusion molding.

The extrusion molding of the dough is preferably carried out under reduced pressure. By doing so, the durability of the tubular raw macaroni can be further improved. The degree of decompression when the dough is extruded can be −200 mmHg to −760 mmHg, preferably −400 to −750 mmHg.

In the method for producing tubular raw macaroni of the present invention, not only the dough is extruded at a specific pressure, but also the wall thickness of the tubular raw macaroni extruded into a tubular shape by the extrusion molding is preferably 1.5 to 2.2 mm. It shall be 1.8 to 2 mm. Setting the wall thickness of the tubular raw macaroni to the above-mentioned specific range is particularly important in achieving the predetermined object of the present invention of providing the tubular raw macaroni with less deterioration in quality over time after boiling. It is one of the elements. If the wall thickness of the tubular raw macaroni is less than 1.5 mm, the texture tends to deteriorate during storage, and if it exceeds 2.2 mm, the hard texture becomes stronger, and if the wall thickness is outside the specific range, the texture becomes textured. No excellent tubular raw macaroni can be obtained. The wall thickness of the tubular raw macaroni can be adjusted by appropriately adjusting the shape of the dough outlet during extrusion molding of the dough.

In the present invention, the "thickness of the tubular raw macaroni" refers to the thickness of the tubular wall portion that defines the hollow portion of the tubular raw macaroni. FIG. 1 shows a tubular raw macaroni 1 having a general macaroni shape (hollow cylindrical shape) as an embodiment of the tubular raw macaroni produced by the production method of the present invention. The tubular raw macaroni 1 has a hollow portion 2 having a long shape in one direction and extending in the longitudinal direction thereof, and a tubular wall portion 3 defining the hollow portion 2. The wall thickness of the tubular raw macaroni 1 is the thickness T of the tubular wall portion 3 (see FIG. 1), and is the length of the tubular wall portion 3 in the direction orthogonal to the longitudinal direction of the tubular raw macaroni 1. In FIG. 1, the thickness T is constant over the entire area of the tubular wall portion 3, but when the thickness T is not constant and is partially different, the thickness T of any portion of the tubular wall portion 3 is 1.5 to 2. Must be in the range of .2 mm.

The tubular raw macaroni produced by the production method of the present invention is used as it is without being dried. That is, the tubular raw macaroni produced by the production method of the present invention may be boiled and eaten as it is after production, or it may be refrigerated or frozen and stored without being boiled after production, and then refrigerated or frozen when eating. The frozen tubular raw macaroni may be boiled or boiled after production and then refrigerated or frozen. The method of boiling tubular raw macaroni is not particularly limited, and ordinary noodle cooking methods such as hot water bathing and steaming can be adopted. Usually, it is sufficient to boil the noodles in boiling water for about 2 to 18 minutes.

When the tubular raw macaroni produced by the production method of the present invention is boiled, the boiling yield of the tubular raw macaroni is preferably 200 to 280%, more preferably 210 to 270%. Is preferable. By doing so, the deterioration of the quality of the boiled macaroni obtained by boiling the tubular raw macaroni over time is effectively prevented, especially when the boiled macaroni is stored in a state of being mixed with a sauce having a high water content. However, the deterioration of the texture of boiled macaroni due to the transfer of water in the sauce is effectively prevented. "Boiled macaroni yield of tubular raw macaroni" is the ratio of the mass of the object (boiled macaroni) after boiling to the mass of the raw material excluding water (kneading water) of the object before cooking (tubular raw macaroni). (Percentage), for example, 200% by mass boiled raw macaroni was boiled to absorb water to twice the mass of the raw material excluding water before cooking. Boiled macaroni.

The tubular raw macaroni produced by the production method of the present invention can be used as a food material in various foods. As described above, this tubular raw macaroni has a feature that the texture is less likely to deteriorate due to the transfer of water from the outside. Therefore, taking advantage of this feature, foods containing a liquid portion containing water As an example of the food, gratins can be mentioned. Gratins are foods obtained by cooking ingredients such as macaroni in a liquid sauce at normal temperature and pressure, and specific examples thereof include gratin, doria, and lasagna.

The method for producing gratins of the present invention includes a step of boiling and cooking tubular raw macaroni produced by the production method of the present invention to obtain boiled macaroni, and mixing the boiled macaroni with a sauce. Boiled tubular raw macaroni is as described above. As the sauce to be mixed with the boiled macaroni, a sauce usually used for gratins can be used without particular limitation. For example, white sauces such as cream sauce and carbonara sauce; tomatoes such as meat sauce, napolitan sauce and arabiata sauce. System source; Brown system source can be mentioned. Gratins may contain ingredients other than tubular raw macaroni, and other ingredients include, for example, vegetables, mushrooms, meats, fish and shellfish, dairy products such as cheese, and eggs. Be done. Further, the gratins may appropriately contain various spices, soy sauce, sake, mirin, oyster sauce, salt, pepper and other seasonings.

In the method for producing gratins of the present invention, typically, boiled macaroni and sauce are mixed in a container, and then the mixture is cooked. As a result, cooked gratins that can be eaten as they are can be obtained. Cooking includes, for example, baking, which can be done using an oven. When firing a mixture containing boiled macaroni and sauce, the firing temperature (the temperature of the mixture) is preferably 180 to 250 ° C, more preferably 200 to 230 ° C, and the firing temperature is in such a range. On the premise of this, the firing time is preferably 5 to 20 minutes, more preferably 7 to 15 minutes. When baking a mixture containing boiled macaroni and sauce, the container containing the mixture is usually baked. Therefore, the container is preferably a container that can withstand cooking such as baking, for example, an aluminum container. Examples include paper containers and heat-resistant resin containers.

In the method for producing gratins of the present invention, boiled macaroni and sauce may be mixed, and then the mixture may be refrigerated or frozen. By performing this refrigeration treatment and freezing treatment after cooking the mixture containing boiled macaroni and sauce as described above, cooked gratins for storage that can be stored for a long period of time can be obtained. As the refrigeration treatment and the freezing treatment, the same kind of treatment usually performed on noodles can be adopted. In the case of freezing treatment, either quick freezing or slow freezing can be adopted, but quick freezing is preferable. Cooked gratins for storage once frozen by quick freezing can be stored under normal freezing conditions. When eating preservative cooked gratin that has been refrigerated or frozen, it is preferable to heat-treat it, and examples of such heat-treating include an oven, a microwave oven, a steam oven, and steaming.

A typical form of cooked gratin for storage is a form in which one serving (one serving) of gratin is contained in a sealable container. The gratins in such a form contain, for example, about 100 to 200 g of boiled macaroni, and about 200 to 300 parts by mass of sauce with respect to 100 parts by mass of boiled macaroni.

Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples. Examples 1 to 27 are reference examples.

[Examples 1 to 5 and Comparative Examples 1 to 2]
Propylene glycol alginate was added to 100 parts by mass of durum wheat flour in the amounts shown in Table 1 below, and 25 parts by mass of water was mixed thereto and kneaded to prepare a dough. Using a pasta making machine equipped with a macaroni die, the prepared dough ^{was extruded into a tubular shape at a pressure of 160 kgf / cm 2} under a reduced pressure condition of -600 mmHg, and a tubular raw macaroni (outer diameter 8 mm, wall thickness 1. 9 mm) was obtained.
The obtained tubular raw macaroni was boiled in boiling water for 16 minutes so as to have a yield of 260%, and then water-cooled to produce boiled macaroni.
Take 65 g of the obtained boiled macaroni on a waterproof circular paper tray (140 mm diameter x 5 cm depth), and then place a commercially available retort gratin sauce (Japanese) on the boiled macaroni on the paper tray. 150 g (corresponding to 230 parts by mass with respect to 100 parts by mass of boiled macaroni) (manufactured by Sei Foods) was placed and baked together with the paper tray in an oven at 200 ° C. for 1 minute to produce cooked gratin.
The obtained cooked gratin was rapidly frozen at −35 ° C. to produce a frozen cooked gratin.

[Examples 6 to 11 and Comparative Examples 3 to 6]
Tubular raw macaroni was produced in the same manner as in Examples 1 to 5 and Comparative Examples 1 and 2 except that the extrusion pressure was appropriately changed, and gratin using the tubular raw macaroni was produced and evaluated in the same manner as described above. bottom. The results are shown in Table 2 below.

[Test example]
The frozen cooked gratin to be tested was wrapped in an aluminum bag and stored at -18 ° C. After one week, the gratin was taken out of the bag and thawed by heating in a microwave oven (600 W). The heating time at that time was 6 minutes. After thawing, some macaroni was taken out from the gratin, and the texture of the macaroni was evaluated by removing the sauce. Furthermore, the macaroni and sauce were eaten together, and the texture of gratin was evaluated.
As a reference example, prepare commercially available dried macaroni (manufactured by Nisshin Foods, outer diameter 6 mm, wall thickness 1 mm) boiled in boiling water so that the yield is 260%, and similarly, for each of macaroni and gratin. The texture was evaluated.
The evaluation was carried out by a panel of 10 people according to the following evaluation criteria. The results are shown in Table 1 below as the average score of the panel of 10 people.

(Evaluation criteria for macaroni texture)
5 points: Very good texture with sufficient elasticity and elasticity typical of raw macaroni.
4 points: It has the elasticity and elasticity of raw macaroni and has a good texture.
3 points: Relatively elastic and elastic, with no problem texture.
2 points: Slightly too soft or slightly too hard, lacking the texture of raw macaroni.
1 point: Too soft or too hard, lacking the texture of raw macaroni.
(Evaluation criteria for gratin texture)
5 points: The macaroni's elasticity and sauce are in very good harmony.
4 points: The elasticity of macaroni and the sauce are in good harmony.
3 points: The macaroni's elasticity is a little weak, but the balance with the sauce is good.
2 points: The macaroni's elasticity is weak and the balance with the sauce is a little bad.
1 point: Macaroni has almost no elasticity and is unbalanced with the sauce.

As shown in Tables 1 and 2, in each example, the content of alginic acids in the dough is in the range of 0.01 to 1 part by mass with respect to 100 parts by mass of the raw material flour, so that the content of the alginic acids is in the range of 0.01 to 1 part by mass. However, the texture of both macaroni and gratin was excellent as compared with each comparative example which was not in such a range.

[Examples 12 to 13 and Comparative Examples 7 to 8]
A tubular raw macaroni was produced in the same manner as in Example 3 except that the extrusion pressure was appropriately changed, and a gratin using the tubular raw macaroni was produced and evaluated in the same manner as described above. The results are shown in Table 3 below.

As shown in Table 3, in each example, since the extrusion pressure of the dough is in ^{the range of 80 to 200 kgf / cm 2} , both macaroni and gratin are compared with each comparative example in which the extrusion pressure is not in such a range. It had an excellent texture.

[Examples 14 to 17 and Comparative Examples 9 to 10]
The tubular raw macaroni was produced in the same manner as in Example 3 except that the wall thickness of the tubular raw macaroni was appropriately adjusted by appropriately adjusting the shape of the dough outlet of the pasta making machine, and the gratin using the tubular raw macaroni was produced. They were manufactured and evaluated in the same manner as described above. The results are shown in Table 4 below.

As shown in Table 4, since the wall thickness of the tubular raw macaroni is in the range of 1.5 to 2.2 mm in each example, the macaroni and the wall thickness are not in such a range as compared with each comparative example. The texture of both gratin was excellent.

[Examples 18 to 23]
Tubular raw macaroni was produced in the same manner as in Example 3 except that durum wheat flour and medium-strength flour were used as the raw material flour, and gratin using the tubular raw macaroni was produced and evaluated in the same manner as described above. The results are shown in Table 5 below.

From the comparison between Examples 19 to 22 and other examples in Table 5, as the raw material flour, durum flour and medium-strength flour (ordinary wheat flour) were used as the former: the latter in a mass ratio of 15:85 to 95: 5. It can be seen that those contained are preferable.

[Examples 24-29]
Tubular raw macaroni was produced in the same manner as in Example 20 except that various flours and starch were used as raw material powders, and gratin using the tubular raw macaroni was produced and evaluated in the same manner as described above. The results are shown in Table 6 below.

Since Examples 28 and 29 were particularly highly evaluated in Table 6, at least one selected from the group consisting of durum flour, medium-strength flour (ordinary wheat flour), starch and processed starch was used as the raw material flour. It can be seen that those containing and are preferable. In that case, it can be seen that processed starch (modified tapioca starch) is particularly preferable as the one selected from the group consisting of starch and modified starch, as in Example 29.

1 Tubular raw macaroni 2 Hollow part 3 Tubular wall part

Claims (2)

A dough containing 100 parts by mass of raw material flour and 0.01 to 1 part by mass of alginic acids ^{is extruded into a tubular shape at a pressure of 80 to 200 kgf / cm 2} to obtain a tubular raw macaroni having a wall thickness of 1.5 to 2.2 mm. Process and
It said tubular raw macaroni directly boiled cook boiled obtained macaroni, possess a step of mixing the macaroni and source該茹,
The raw material flour is a durum flour, a medium-strength flour, and at least one selected from tapioca starch and processed tapioca flour, as durum flour: medium-strength flour, tapioca starch and processed tapioca starch at 15:85-95. A method for producing gratins, which is contained in a mass ratio of: 5. The method for producing gratins according to claim 1, wherein the boiled macaroni and the sauce are mixed, and then the mixture is refrigerated or frozen.

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