Dried pasta manufacturing method

摘要

Provided is dried pasta having no or very little cracking and a manufacturing method therefor. The method for manufacturing dried pasta comprises a drying step of drying pasta noodle strands to reach the percentage of water content of 14% or less under an environment maintained at a temperature of 75 to 95° C. and humidity of 60 to 90%; a heating step of heating, after the drying step, the pasta noodle strands for 10 to 120 minutes under an environment maintained at a temperature lower by at least 15° C. than the temperature in the drying step and within a range of 50 to 80° C., and humidity of 60 to 90%; and a cooling step of cooling, after the heating step, the pasta noodle strands for 10 to 60 minutes under an environment maintained at a temperature of 20 to 40° C. and humidity of 40 to 80%.

主权项

1. A method for manufacturing dried long pasta, the method comprising:
extruding a pasta dough to yield long pasta strands having a water content of 26 to 35% by mass, drying the extruded long pasta strands having a water content of 26 to 35% by mass to reach a percentage of water content of 14% or less under an environment maintained at a temperature of from 75 to 95° C. and a humidity of from 70 to 80%; heating, after the drying, the long pasta strands for 10 to 120 minutes under an environment maintained at a temperature at least 15° C. lower than the temperature in the drying and within a range of from 50 to 80° C., and a humidity of from 70 to 80%; and cooling, after the heating, the long pasta strands for 10 to 60 minutes under an environment maintained at a temperature of from 20 to 40° C. and a humidity of from 40 to 80%.