Frozen pasta
Provided is a frozen pasta retaining an original flavor of the pasta. A frozen pasta attached with a ground pasta product and/or durum wheat flour. A process for producing a frozen pasta, comprising cooling a boiled pasta and attaching, to the surface of the pasta, a ground product of a pasta, followed by freezing.
1. A frozen boiled pasta, comprising a ground dried pasta attached to a surface of a boiled pasta which is then frozen to form the frozen boiled pasta,
wherein an amount of the ground dried pasta is from 0.1 to 2.0 pans by mass relative to 100 parts by mass of the boiled pasta before it is frozen.
2. The frozen boiled pasta according to claim 1 , wherein a coating liquid comprising the ground dried pasta is attached to the frozen boiled pasta, and
the coating liquid is prepared by a process comprising:
blending water and the ground dried pasta, thereby obtaining a mixture; and
subsequently heating the mixture, thereby obtaining the coating liquid.
3. The frozen boiled pasta according to claim 2 , wherein an amount of the coating liquid is from 1 to 20 parts by mass relative to 100 parts by mass of the boiled pasta before it is frozen.
4. A process for producing a frozen boiled pasta, the process comprising:
cooling a boiled pasta with water, thereby obtaining a cooled boiled pasta,
attaching, to a surface of the cooled boiled pasta, a ground dried pasta, thereby obtaining a pasta with a surface attachment, wherein an amount of the ground dried pasta is from 0.1 to 2.0 parts by mass relative to 100 parts by mass of the cooled boiled pasta, and
freezing the cooled boiled pasta with the surface attachment, thereby obtaining the frozen boiled pasta.
5. The process according to claim 4 , wherein
said attaching is carried out by attaching, to the surface of the cooled pasta, a coating liquid comprising the ground dried pasta,
wherein the coating liquid is prepared by a process comprising:
blending water and the ground dried pasta, thereby obtaining a mixture, and
subsequently heating the mixture, thereby obtaining the coating liquid.
6. The process according to claim 5 , wherein the amount of the coating liquid is from 1 to 20 parts by mass relative to 100 parts by mass of the cooled boiled pasta.
7. The process according to claim 4 , further comprising:
spraying the frozen boiled pasta with water, thereby obtaining a water-sprayed frozen boiled pasta, and
refreezing the water-sprayed frozen boiled pasta.
8. The process according to claim 5 , further comprising:
spraying the frozen boiled pasta with water, thereby obtaining a water-sprayed frozen boiled pasta, and
refreezing the water-sprayed frozen boiled pasta.
9. The process according to claim 6 , further comprising:
spraying the frozen boiled pasta with water, thereby obtaining a water-sprayed frozen boiled pasta, and
refreezing the water-sprayed frozen boiled pasta.
10. The process of claim 4 , wherein a particle size of the ground dried pasta is 1 mm or less.
11. The process of claim 5 , further comprising gelatinizing by heating the ground dried pasta, contained in the coating liquid.
12. The process of claim 5 , wherein a content of the ground dried pasta in the coating liquid is from 1 to 15 mass % relative to the total mass of the coating liquid.
13. A frozen boiled pasta, wherein a ground dried pasta is attached to a surface thereof, wherein an amount of the ground dried pasta is from 0.1 to 2.0 parts by mass relative to 100 parts by mass of a boiled pasta before it is frozen, and wherein a dried pasta for the ground dried pasta has along shape, a short shape, or lasagna and is made from flour comprising durum wheat flour as a raw material.
14. The frozen boiled pasta of claim 13 , wherein the long shape pasta is spaghetti.
15. The frozen boiled pasta of claim 13 , wherein the short shape pasta is macaroni or penne.
16. A process for producing a frozen boiled pasta, the process comprising:
cooling a boiled pasta with water, thereby obtaining a cooled boiled pasta,
attaching, to the surface of the cooled boiled pasta, a ground dried pasta, thereby obtaining a pasta with surface attachment, where in an amount of the ground dried pasta is from 0.1 to 2.0 parts by mass relative to 100 parts by mass of the cooled boiled pasta, and freezing the cooled boiled pasta with the surface attachment, thereby obtaining the frozen boiled pasta, wherein a dried pasta for the ground dried pasta has a long shape, a short shape, or lasagna and is made from flour comprising durum wheat flour as a raw material.