JP7566622B2 - Dried pasta - Google Patents

Description

The present invention relates to dried pasta.

There is an increasing demand for flavor (especially natural sweetness) when eating dried pasta. In order to produce flavorful pasta, some efforts have been made, such as adding parts of the wheat flour close to the husk of the raw material wheat in the milling process of durum wheat to obtain a complex flavor, or increasing the temperature when drying the pasta dough (noodle strands) after extrusion to impart a fragrant aroma, but it has been difficult to improve the sweetness specifically. In addition, using fractions close to the husk of the raw material wheat increases the sweetness, but undesirable flavors such as bitterness are felt, and using fractions close to the husk increases the flavor, but there are problems such as a poor appearance color due to the high ash content (dark reddish brown) and spots (specks) that are noticeable due to the skin being cut. Increasing the drying temperature of the pasta dough imparts an aroma (a fragrant taste like that of baking), but it is not possible to impart a sweet flavor.
Regarding improvement of the flavor of pasta, Patent Document 1 shows that the flavor can be improved by using a starter dough, but this requires equipment for producing the starter dough.
Patent Document 2 shows that by adding finely ground whole wheat flour, it is possible to obtain a richly flavored pasta, but this requires equipment for producing whole wheat flour and equipment for adjusting the particle size, and also requires the addition of ingredients other than durum wheat flour, which is often preferred for pasta.
Patent Document 3 specifies the surface roughness of fresh pasta in order to provide fresh pasta that can be stored for a long period of time when frozen and that has a good appearance and texture like freshly boiled fresh pasta even after thawing, but does not disclose the effect of surface roughness on the sweetness of pasta.
Patent Document 4 discloses that by adding a liquid obtained by lactic acid fermentation of grain flour and water to the dough of a grain flour processed product, it is possible to obtain a grain flour processed product that has sweetness, elasticity, slippery texture, softness and good melt-in-the-mouth feel, and that maintains its texture even after time has passed after cooking. However, it is desirable for the manufacturing process to be as simple as possible, without using special processes or auxiliary materials.

Patent Publication 2016-127814 Patent Publication 2015-226527 Re-table 2013/191136 Patent Publication 2011-182750

The objective of the present invention is to provide dried pasta that has a good flavor (natural sweetness) when eaten and at the same time retains a good degree of yellowness in the appearance of the pasta, without using any special processes or auxiliary materials.

Therefore, the present inventors conducted extensive research to solve the above problems, and as a result, they discovered that by using a grain flour raw material containing semolina flour of durum wheat Setodur and semolina flour of durum wheat other than Setodur, and by imparting a predetermined roughness to the surface of dried pasta, it is possible to provide dried pasta that tastes sweet when eaten and at the same time retains a certain degree of yellowness that is favorable for the appearance of the pasta, and thus completed the present invention.
That is, the present invention is as follows.
[1] A dried pasta using a cereal flour raw material containing semolina flour of durum wheat Seto-Dur and semolina flour of durum wheat other than Seto-Dur,
The dried pasta contains semolina flour of durum wheat Seto-Dur in an amount of 1 to 45% by mass based on the total amount of the grain flour raw material, and the surface of the dried pasta has a root-mean-square height Sq of 1.7 μm or more.
[2] A flour raw material containing durum wheat setodur semolina flour and durum wheat semolina flour other than setodur, and a step of obtaining dough using a flour raw material containing 1 to 45% by mass of durum wheat setodur semolina flour based on the total amount of the flour raw material;
The method for producing dried pasta according to [1], further comprising a step of extruding the obtained dough and drying it to obtain dried pasta.

According to the present invention, it is possible to obtain dried pasta that is rich in flavor (natural sweetness) when eaten and at the same time retains a certain degree of yellowness as a good appearance of pasta, without using any special processes or auxiliary materials.

The dried pastas of the present invention use grain flour raw materials including semolina flour of durum wheat Setodur and semolina flour of durum wheat other than Setodur.
Here, the durum wheat Seto Dure is Japan's first durum wheat variety, and durum wheat other than Seto Dure refers to the traditional durum wheat varieties imported from overseas, such as those produced in the United States and Canada.
In the present invention, semolina flour refers to the ground endosperm of hard wheat such as durum wheat obtained in the milling process, which is in a relatively coarse state, and generally refers to a material that is too coarse to pass through a sieve with an opening of about 300 μm. Wheat flour refers to a material with a smaller particle size than semolina flour.

The semolina flour used in the present invention can be obtained by a normal milling method. Wheat flour is generally milled by a method called a staged milling method, which is a combination of three steps: a crushing step, a purification step, and a grinding step. In the purification step, a purifier is used to separate the coarse endosperm (semolina) from the mixed outer skin. The ground material that has passed through a roll mill in the crushing and grinding steps is sieved (sieving step) by a sieve that is stacked in 20 to 30 steps called a sifter, and is divided into several types of particle size. Some are sent to the next roll mill, some are sent to the purifier, some are collected as semolina flour or flour as it is, and some are used as bran. Semolina flour and flour of the desired quality can be prepared by adjusting the degree of grinding depending on the gap and number of steps of the brake rolls in the crushing step, and the configuration of the openings of the sifter. When the "Setodur" variety is milled using conventional methods, 80-98% by mass of semolina flour can be obtained based on the total amount of semolina flour and wheat flour.

Durum wheat Setodur semolina flour is used in an amount of 1.0 to 45% by mass based on the total flour ingredients of the pasta. It is preferably used in an amount of 1.5 to 35% by mass, more preferably 2.5 to 25% by mass, and most preferably 5.0 to 15% by mass. As the amount of durum wheat Setodur semolina flour based on the total flour ingredients of the pasta increases, the pasta tends to taste sweeter when eaten, but at the same time the yellowness of the resulting dried pasta tends to decrease.

The surface of the dried pasta of the present invention has a roughness of a root mean square height Sq of 1.7 μm or more, preferably a root mean square height Sq of 3.0 μm or more, more preferably a root mean square height Sq of 3.5 μm or more, even more preferably a root mean square height Sq of 5.0 μm or more, and most preferably a root mean square height Sq of 6.0 μm or more.
The root mean square height (Sq) is defined in the international standard ISO 25178 Surface quality (surface roughness measurement), which defines the method of evaluating surface roughness. In this standard, Sq is a parameter of height equivalent to the standard deviation of the distance from the mean surface (average height of the unevenness) to each unevenness, and the larger the value, the rougher the surface.

The greater the surface roughness of dried pasta, the sweeter the pasta tends to taste when eaten, but at the same time, the color of the resulting dried pasta tends to become slightly duller.
The surface roughness of pasta can be evaluated, for example, by scanning the surface of the pasta with an electron microscope TM4000Plus (manufactured by Hitachi High-Tech Fielding Corporation) and quantifying the standard deviation (root-mean-square height) of the distance from the average plane of the scanned surface.

There are no particular limitations on the method for imparting the specified surface roughness of the present invention to dried pasta, but as long as it is possible to impart a powdery roughness to the surface of the pasta, any changes can be made to the type and particle size of the raw materials, mixing and extrusion conditions (e.g., the amount of water added, the degree of vacuum in the vacuum mixer, pressure, extrusion speed, etc.), and die material (e.g., changing general polytetrafluoroethylene to brass or polyacetal resin) and used. For example, surface roughness can be imparted by reducing the amount of water added to the dough during extrusion, increasing the extrusion speed, increasing the pressure applied to the die, or changing the die material used to extrude pasta from general polytetrafluoroethylene (Teflon (registered trademark)) to polyacetal or brass. Changing the die material is preferable from the viewpoint of being able to greatly change the surface roughness.

The dried pasta of the present invention can be obtained by a prescribed conventional manufacturing method other than those mentioned above. Examples of shapes include long pasta such as spaghetti, spaghettini, fedellini, capellini, linguine, and bucatini, and short pasta such as macaroni, penne, conchiglie, farfalle, and fusilli, but are not limited to these.

The pastas of the present invention can be produced in the usual manner, except that semolina flour of domestically produced durum wheat "Setodur" having a specified protein content and semolina flour of durum wheat other than Setodur are used and the surface of the pasta is made to have a specified roughness.
For example, depending on the texture improvement or application, the raw material flour can be a combination of ordinary durum semolina flour or strong wheat flour, or secondary grain flour such as barley flour, rice flour, or buckwheat flour can be used. Secondary ingredients such as salt, starch, egg powder, thickeners, alcohol, emulsified oils and fats, and milk powder can also be used.

Furthermore, if dried pasta can be given a specified surface roughness, the preparation of pasta dough bands, cutting out noodle strands, and extruding noodle strands can be carried out by standard methods appropriate to the type of pasta. For example, this can be done by an extrusion-type noodle making machine. Dried pasta can be obtained by drying the fresh pasta obtained by cutting or extruding. Pasta can also be dried by standard methods, for example, at a humidity of 60-80% and a temperature of 60-75°C until the moisture content reaches 13%.

The following examples are provided to specifically explain the present invention, but the present invention is not limited to the following examples.

Test Example 1: Production of dried pasta According to the formulation shown in Table 1, 28 parts by mass of water was added to 100 parts by mass of flour raw materials including Canadian durum wheat semolina flour "Joker A (manufactured by Nippon Flour Mills Co., Ltd.)" (hereinafter referred to as durum semolina flour) and durum wheat Setodur semolina flour (hereinafter referred to as Setodur semolina flour), and the mixture was mixed for 10 minutes in a noodle mixer to obtain a hydrated dough.
The hydrated dough was extruded using dies made of different materials in a macaroni molding machine while being depressurized to a vacuum degree of about 80 kPa to obtain fresh pasta noodle strands.
The fresh pasta noodle strands were hung on a rod and dried in a dryer with the moisture adjusted so that the moisture content of the noodles was 13% by mass or less, to obtain dried pasta with a diameter of 1.7 mm.

Sensory evaluation : The appearance of each dried pasta was evaluated by 10 experienced panelists according to the evaluation criteria in the table below, and the surface roughness was measured. In addition, the dried pasta was placed in boiling water and boiled for 8 minutes, after which the sweetness of the boiled pasta was evaluated by 10 experienced panelists according to the evaluation criteria in the table below.
For sweetness and appearance, a score of 3.0 or more was deemed effective (Table 1). A commonly available pasta was used as a control, and its appearance was given a score of 5. Furthermore, the sweetness of Comparative Example 10, which used 100% Setodur semolina flour and had a surface roughness (Sq: root mean square height) of 6.0 μm, was given a score of 5. The results are shown in Table 1.
In addition, in the study of the conditions in this case, it was not possible to produce dried pasta with a surface roughness (Sq: root mean square height) exceeding 6.0 μm.

In Examples 1 to 13, in which the amount of Setodur semolina flour was 1 to 45% by mass relative to the total amount of the flour raw material and the surface of the dried pasta had a roughness of root mean square height Sq 1.7 μm or more, dried pasta was obtained that tasted sweet when eaten and at the same time retained a certain degree of yellowness as a good appearance of the pasta. The sweetness tended to increase as the amount of Setodur semolina flour was increased, but when the surface of the dried pasta had a roughness of root mean square height 2.0 μm, 3.2 μm, or 6.0 μm, the yellowness decreased and the appearance was inferior when the amount of Setodur semolina flour was 50% by mass (Comparative Examples 4 to 6). Even when the surface of the dried pasta had a root-mean-square height of 1.5 μm, the sweetness tended to increase with increasing amounts of Setodur semolina flour, but even when the amount of Setodur semolina flour was 40%, the improvement in sweetness was not sufficient, and it was predicted that the appearance would be impaired even if the amount of Setodur semolina flour was increased further (Comparative Examples 7 to 9). In addition, the sweetness increased as the surface roughness increased, but it was confirmed that a rough surface caused a slight dulling of the color (Comparative Examples 7 to 9, Examples 8 to 10, Examples 1 to 3, and Examples 11 to 13).

Evaluation criteria table

ＰＯＭ：ポリアセタール
ＰＴＦＥ：ポリテトラフルオロエチレン（商品名 テフロン（登録商標）） Table 1

POM: Polyacetal PTFE: Polytetrafluoroethylene (Teflon (registered trademark))

Claims (2)

A dried pasta using a grain flour raw material including semolina flour of durum wheat Seto-Dur and semolina flour of durum wheat other than Seto-Dur,
The dried pasta contains semolina flour of durum wheat Seto-Dur in an amount of 1 to 45% by mass based on the total amount of the grain flour raw material, and the surface of the dried pasta has a root-mean-square height Sq of 1.7 μm or more. The method for producing dried pasta according to claim 1, comprising the steps of: obtaining dough using a flour raw material containing semolina flour of durum wheat Setodur and semolina flour of durum wheat other than Setodur, the flour raw material containing 1 to 45 mass% of semolina flour of durum wheat Setodur based on the total amount of the flour raw material; and extruding the obtained dough and drying it to obtain dried pasta.