Method for manufacturing fresh pasta
A fresh pasta capable of providing a cooked pasta having a smooth surface appearance and a hard and elastic texture comparable to boiled dry pasta. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm 2 to 200 kgf/cm 2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 45 to 100.
1. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm 2 to 200 kgf/cm 2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 76 to 86.
2. The method according to claim 1 , wherein the dough is obtained by kneading 100 parts by mass of the raw material flour and 15 to 35 parts by mass of kneading water.
3. The method according to claim 1 , wherein the degree of pressure reduction during extrusion is −200 mmHg to vacuum.
4. The method according to claim 1 , wherein the raw material flour further comprises 0.3 to 5 parts by mass of an egg white powder relative to 100 parts by mass of the wheat flour.
5. A method for manufacturing a cooked and frozen pasta comprising:
manufacturing a fresh pasta by extruding, at a pressure of 80 kgf/cm 2 to 200 kg/cm 2 to form noodles, a dough obtained by kneading a raw material flour comprising a wheat flour of hexaploid wheat group and having a gluten index of 76 to 86;
cooking the fresh pasta with heat; and
freezing the cooked pasta.
6. The method according to claim 5 , wherein the dough is obtained by kneading 100 parts by mass of the raw material flour and 15 to 35 parts by mass of kneading water.
7. The method according to claim 5 , wherein the degree of pressure reduction during extrusion is −200 mmHg to vacuum.
8. The method according to claim 5 , wherein the raw material flour comprises 0.3 to 5 parts by mass of an egg white powder relative to 100 parts by mass of the wheat flour.
9. The method according to claim 5 , wherein the pasta thus cooked is frozen with a sauce.
10. The method according to claim 1 , wherein the wheat flour of hexaploid wheat group is a hard wheat flour, semi-hard wheat flour, moderate wheat flour or soft wheat flour.
11. The method according to claim 1 , wherein the dough is extruded at a pressure of 120 to 160 kgf/cm 2 .
12. The method according to claim 1 , wherein the raw material flour further comprises at least one member selected from the group consisting of starch, sugars, whole egg powder, egg yolk powder, salt, oil and fat, emulsifier and thickener.
13. The method according to claim 1 , wherein the fresh pasta is long pasta, short pasta or flat pasta.
14. The method according to claim 5 , wherein the wheat flour of hexaploid wheat group is a hard wheat flour, semi-hard wheat flour, moderate wheat flour or soft wheat flour.
15. The method according to claim 5 , wherein the dough is extruded at a pressure of 120 to 160 kgf/cm 2 .
16. The method according to claim 5 , wherein the raw material flour further comprises at least one member selected from the group consisting of starch, sugars, whole egg powder, egg yolk powder, salt, oil and fat, emulsifier and thickener.
17. The method according to claim 5 , wherein the fresh pasta is long pasta, short pasta or flat pasta.
18. A method for manufacturing a fresh pasta comprising extruding, at a pressure of 80 kgf/cm 2 to 200 kgf/cm 2 to form noodles, a dough comprising a wheat flour component,
wherein the wheat flour component consists of a wheat flour of hexaploid wheat group and has a gluten index of 76 to 86.