JP2000270794A - Frozen noodle and production thereof - Google Patents

Abstract

PROBLEM TO BE SOLVED: To form frozen noodles capable of preventing the peripheral part of a noodle lump from drying due to moisture evaporation by thawing and heating when the noodle lump is made to be thawed using a microwave oven. SOLUTION: Frozen noodles 3 are formed so as to increase the moisture content in peripheral parts 6 than that in the central part 5 in a noodle lump 4 in frozen noodles 3 formed by freezing the noodle lump 4.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a frozen noodle formed by freezing a noodle mass.

[0002]

2. Description of the Related Art Conventionally, as a method for producing such frozen noodles and frozen noodles, a technique has been employed in which noodles are boiled, chilled with cold water, and then the noodle mass is rapidly frozen to form frozen noodles. .

[0003]

According to the above-mentioned conventional frozen noodles and the method for producing frozen noodles, as shown in FIG.
Since the moisture distribution in the noodle mass 4 of the frozen noodles 3 was substantially uniform, when trying to defrost the noodle mass 4 using a microwave oven, the microwave M of the microwave oven Is only hit from the top and bottom,
As the microwaves M are applied from above and below and from the periphery, the irradiation density of the microwaves M becomes higher in the noodle mass peripheral portion 6 and the noodle mass is more easily heated as compared with the noodle mass central portion 5, and as a result, The moisture in the portion 6 is easily evaporated, and the noodle mass peripheral portion 6 is easily dried. That is, when the noodle mass central portion 5 is thawed and heated to the eating temperature, the noodle mass peripheral portion 6 is overheated and the moisture of the noodle mass 9 evaporates and dries, so that the thickness of the noodle mass 9 becomes thin. In addition, the noodle body 9 becomes hard, the texture deteriorates, and in some cases, the noodle body 9 may be discolored, resulting in a quality problem.

Accordingly, an object of the present invention is to solve the above-mentioned problems, and when attempting to thaw a noodle mass using a microwave oven, the periphery of the noodle mass is dried due to evaporation of water due to thawing heating. It is an object of the present invention to provide a technique for forming frozen noodles that can prevent the occurrence of frozen noodles.

[0005]

As shown in FIGS. 1 to 9, the characteristic structure of the invention according to claim 1 is a frozen noodle formed by freezing a noodle mass 4 in a central portion 5 of the noodle mass 4.
In this case, the peripheral portion 6 is formed so as to increase the water content.

As shown in FIGS. 1 to 3, the feature of the invention according to claim 2 is that, in a frozen noodle in a container in which noodles are put in a container 2 and frozen, At least the upper part of the peripheral part 6 is formed so that the amount of water is larger than that of the central part 5.

As shown in FIG. 4, the characteristic structure of the third aspect of the present invention is that ice 8 is annularly arranged around the upper surface of the noodle mass 4 in the container 2 so as to increase the amount of water. It is where it is.

As shown in FIG. 5, a characteristic feature of the invention according to claim 4 is that ice 8 or water 7 is supplied to the upper layer of the noodle mass peripheral portion 6 so that the amount of water is increased. It is in.

As shown in FIG. 6, the characteristic structure of the invention according to claim 5 is such that the noodle body 9a in the peripheral portion 6 has a greater water content than the noodle body 9b in the central portion 5 of the noodle mass 4. It is where it is formed.

As shown in FIG. 7, the feature of the invention of claim 6 is that ice 8 or water 7 is adhered around the noodle body 9c in the noodle mass peripheral portion 6 to increase the amount of water. It is where it is.

As shown in FIG. 8, the characteristic configuration of the invention according to claim 7 is that, as compared with the water distribution of the noodle body 9f arranged at the central portion 5 of the noodle mass 4, the peripheral surface is larger than the central portion of the noodle body 9e. The noodle body 9e having a higher water content is arranged in the noodle mass peripheral part 6 so as to increase the water content.

An eighth aspect of the present invention is shown in FIGS.
As illustrated in FIGS. 5 and 9, in the method for manufacturing frozen noodles by freezing the noodle mass 4, the noodle mass 4 has a central portion 5
Instead, it is manufactured by adding water so as to increase the water content of the peripheral portion 6.

As shown in FIG. 6, in a method for producing frozen noodles by freezing noodle chunks 4 as shown in FIG. This is where the noodle body 9a having a high water content is arranged and manufactured.

As shown in FIG. 9, a feature of the tenth aspect of the present invention is that, in the method for producing frozen noodles by freezing noodle mass 4, the water content in the peripheral portion 6 of the noodle mass 4 is reduced by centrifugation. It is being manufactured to increase.

A feature of the invention according to claim 11 is that, as exemplified in FIGS. 1 to 9, the water to be provided is any one of water, salt solution and seasoning liquid.

A feature of the twelfth aspect of the present invention is that, as exemplified in FIGS. 1 to 9, the amount of water provided is 1.5% to 10.0% of the weight of the noodles.

A feature of the invention according to claim 13 is that, as exemplified in FIGS.
Is 3% to 30% of the diameter or length L of the noodle mass from the end of the noodle mass.

As described above, the reference numerals are used for convenience of comparison with the drawings, but the present invention is not limited to the configuration shown in the accompanying drawings.

[Operation and Effect] According to the characteristic constitution of the invention of claim 1, in the frozen noodle formed by freezing the noodle mass, the moisture content in the peripheral portion is larger than that in the central portion in the noodle mass. As a result, it is possible to prevent the peripheral portion of the noodle mass from drying after the thawing and heating. That is, since the amount of moisture is increased in the periphery of the noodle mass where the microwave irradiation density is high, even when the noodle mass central portion is thawed and heated to the eating temperature, the moisture in the periphery of the noodle mass is increased. By doing so, overheating can be prevented, so that drying around the noodle mass can be prevented. As a result, in the periphery of the noodle mass, the thickness of the noodle body becomes thinner, or the noodle body becomes harder,
Problems such as deterioration of the texture and discoloration of the noodle body can be solved, and a frozen noodle which can improve the quality of the whole noodle after thawing and heating can be provided.

According to the characteristic feature of the invention of claim 2, in the frozen noodles in the container in which the noodles are put in the container and frozen, the peripheral portion of the noodle mass in the container is smaller than the central portion. Since both are formed so that the water content is increased at the upper part, it is possible to prevent the upper part around the noodle mass from drying after the thawing and heating. In other words, if it is a noodle mass stored in a container,
Since the microwave directly hits the lower surface and the upper surface other than the side surfaces of the noodle mass, the upper portion of the noodle mass around the noodle mass peripheral portion where the microwave irradiation density is particularly high is easily dried, Since the amount of water is increased in advance, even when the noodle mass center is thawed and heated to the eating temperature, overheating can be prevented by the moisture at the upper portion of the noodle mass, so that the upper portion of the noodle mass is prevented from drying. Can be. As a result, in the upper part around the noodle mass, the thickness of the noodle body becomes thinner, the noodle body becomes harder, the texture deteriorates, and the problem of discoloration of the noodle body can be solved. Thus, a frozen noodle in a container capable of improving the quality of the whole noodle after thawing and heating can be provided.

According to the characteristic configuration of the third aspect of the present invention, in addition to the effect of the second aspect of the present invention, ice can be annularly formed around the upper surface of the noodle mass in the container. Since it is arranged so as to increase the amount of water, it is possible to reduce the amount of evaporation at the upper surface of the periphery of the noodle mass,
Drying of the peripheral upper surface of the noodle mass can be prevented. In other words, at the time of thawing heating, the temperature of the peripheral portion of the noodle mass is suppressed by the ice arranged annularly on the upper surface of the peripheral portion of the noodle mass. The evaporation of the upper portion of the noodle mass can be reduced, and the amount of water in the peripheral portion of the noodle mass increases due to the melted ice, so that overheating can be prevented by the moisture in the peripheral portion of the noodle mass and the drying of the peripheral portion of the noodle mass can be prevented. be able to. As a result, it has become possible to provide a frozen noodle in a container that can prevent the drying of the periphery of the noodle mass with a smaller amount than that of water and can improve the quality of the whole noodle after heating and thawing.

According to the fourth aspect of the present invention, in addition to the effect of the second aspect, ice or water is supplied to the upper part of the periphery of the noodle mass to supply water. Since it is formed so as to increase the amount, it becomes easier to further prevent the upper surface portion of the noodle mass peripheral portion from drying after thawing and heating. In other words, when the central portion of the noodle mass is thawed and heated to the eating temperature, it becomes easier to dry as the peripheral portion of the noodle mass where the irradiation density of the microwave becomes higher, but when water is supplied to the upper layer portion of the peripheral portion of the noodle mass. In, the steam heated by the microwave rises upward, so that it is easy to prevent the upper layer from being dried by overheating. Furthermore, when ice is supplied, it is more effective because it also has the effect of suppressing the temperature rise. As a result, it has become possible to provide a frozen noodle in a container that can further prevent the drying of the periphery of the noodle mass.

According to the characteristic configuration of the invention of claim 5, in addition to being able to achieve the function and effect of the invention of claim 1 or 2, in addition to the noodle body at the center of the noodle mass,
Since the water content of the noodle body in the peripheral portion is increased, it is possible to prevent the noodle body in the peripheral portion of the noodle mass from drying after thawing and heating. In other words, it becomes easier to dry as the noodle mass periphery where the microwave irradiation density becomes higher,
Since the noodle body with a large amount of water is placed in the periphery of the noodle mass in advance, even if the noodle mass center is thawed and heated to the eating temperature, the moisture of the noodle body with a large amount of moisture around the noodle mass is used. As a result, overheating can be prevented, so that drying around the noodle mass, that is, drying of the noodle body can be prevented. As a result, the noodle main body around the noodle mass after thawing and heating can be maintained in a state containing moisture, so that it is possible to provide an elastic frozen noodle without deteriorating the texture.

According to the characteristic configuration of the invention of claim 6, in addition to the effects of the invention of claim 1 or 2, it is possible to provide ice or water around the noodle body around the noodle mass. Is formed so as to increase the amount of water by adhering, so that after the thawing and heating, the noodle body around the noodle mass can be prevented from drying. In other words, it is easier to dry the peripheral portion of the noodle mass where the irradiation density of the microwave is high, but since ice or water is attached to the periphery of the noodle body in the peripheral portion of the noodle mass in advance, the central portion of the noodle mass is removed. Even when thawing and heating to the eating temperature, ice or water attached around the noodle body around the noodle mass can be used to prevent overheating, so drying of the noodle mass periphery, that is, drying of the noodle body Can be prevented. As a result, the noodle main body around the noodle mass after thawing and heating can be maintained in a state containing moisture, so that it is possible to provide an elastic frozen noodle without deteriorating the texture.

According to the feature configuration of the invention of claim 7, in addition to the effect of the invention of claim 1 or 2, the moisture distribution of the noodle main body disposed at the center of the noodle mass is improved. In comparison, since the noodle body having a higher moisture content on the peripheral surface side than the center portion of the noodle body is arranged in the periphery of the noodle mass so as to increase the moisture content, after the thawing heating, the noodle body Drying of the noodle body around the lump can be prevented.
In other words, the noodle mass around the noodle mass where the microwave irradiation density is high becomes easier to dry, but since the noodle body with a higher moisture content is arranged closer to the peripheral surface side than the center portion of the noodle mass, the noodle mass center is Even when the portion is thawed and heated to the eating temperature, overheating can be prevented by using the water on the peripheral surface side of the noodle body around the noodle mass, so that the surface of the noodle body can be prevented from drying.
As a result, the noodle body around the noodle mass after thawing and heating can be maintained in a state containing moisture, so that it is possible to provide an elastic frozen noodle without deteriorating the texture.

According to the characteristic feature of the invention of claim 8, in the method for producing frozen noodles by freezing noodle mass, water is added so that the peripheral portion of the noodle mass has a greater water content than the central portion. It is easy to supply moisture to the noodle mass peripheral part. In other words, the amount of water in the periphery of the noodle mass can be increased by simply adding water to the periphery of the noodle mass. Overheating can be prevented by the water added to the section. As a result, drying around the noodle mass can be prevented by a simple water supply operation.

According to the characteristic feature of the ninth aspect of the present invention, in the method for producing frozen noodles by freezing noodle mass, a noodle main body having a higher moisture content is arranged at a peripheral portion than at a central portion of the noodle. Therefore, it is possible to prevent the noodle body around the noodle mass from drying after the thawing and heating. In other words, it is easier to dry the noodle mass surrounding portion where the microwave irradiation density is high, but since the noodle body with a high moisture content is arranged in advance in the noodle mass peripheral portion, the noodle mass central portion is reduced to the eating temperature. Even in the case of thawing and heating, overheating can be prevented by using the moisture of the noodle body having a high moisture content in the periphery of the noodle mass, so that the drying of the periphery of the noodle mass, that is, the drying of the noodle body can be prevented. As a result, the noodle body around the noodle mass after thawing and heating can be maintained in a state containing moisture, so that the deterioration of the texture of the noodle due to drying can be prevented.

According to a characteristic feature of the tenth aspect of the present invention, in a method for producing frozen noodles by freezing noodle masses, the noodle masses are produced by centrifugal separation such that the water content increases toward the periphery of the noodle masses. As a result, the distribution of the water content can be increased toward the periphery of the noodle mass. In other words, since the irradiation density of the microwave increases from the center of the noodle mass toward the periphery of the noodle mass, water is supplied to the noodle mass to perform centrifugal separation, and the water distribution is the same as the irradiation density of the microwave. When formed so as to increase from the central portion of the noodle mass to the peripheral portion of the noodle mass, a water distribution corresponding to the irradiation density of the microwave is obtained. As a result, the moisture distribution of the whole noodle mass after thawing and heating can be finished to a substantially uniform state, so that the texture of the entire noodle mass can be eliminated and the quality can be improved.

According to the eleventh aspect of the present invention, in addition to the effects of the inventions of the eighth to tenth aspects, in addition to the fact that the provided water is water, saline, or a seasoning liquid, Since any one of them is used, it is possible to prevent the taste and texture after thawing and heating from being deteriorated. In other words, by adding water to those that may be diluted with water, salt water to those that need saltiness, and seasoning liquid to those that need to be seasoned,
Even in the case where the noodle mass peripheral portion is heated and thawed to the eating temperature, while preventing overheating by the water or the saline solution or the water in the seasoning liquid applied to the noodle mass peripheral portion, it is possible to prevent drying, The problem that the taste changes or the water becomes wet can be solved. As a result, it is possible to prevent the drying by adding the necessary ones to each noodle mass, thereby preventing deterioration of the taste and texture and improving the quality.

According to the twelfth aspect of the present invention, in addition to the effects of the eighth to eleventh aspects, the amount of water to be provided is 1.5 times the weight of the noodle mass. % To 10.0%, it is possible to prevent the noodle body around the noodle block from drying out after thawing and heating, and to prevent the taste from becoming thin. In other words, if the water content is less than 1.5%, the periphery of the noodle mass will dry,
If it is more than 10.0%, a large amount of water tends to remain and the taste becomes thin. As a result, the noodle body around the noodle mass after thawing and heating can be maintained in a state of containing a suitable amount of water, so that deterioration in texture can be eliminated and quality can be improved.

According to the thirteenth aspect of the invention, in addition to the effects of the inventions of the eighth to twelfth aspects, in addition to the width of water added to the periphery of the noodle mass, From part to 3% to 30% of diameter or length of the noodle mass
, It is possible to prevent the noodle body around the noodle mass from drying after the thawing heating. That is, if the width is less than 3%, the noodle body in the periphery of the noodle mass dries and the noodle body becomes hard. If the width exceeds 30%, the noodle body in the periphery of the noodle mass dries and the noodle body becomes It becomes hard. As a result, the noodle body around the noodle mass after thawing and heating can be maintained in a state of containing a suitable amount of water, so that deterioration in texture can be eliminated and quality can be improved.

[0032]

Embodiments of the present invention will be described below with reference to the drawings. In the drawings, portions denoted by the same reference numerals as those of the conventional example indicate the same or corresponding portions.

As shown in FIGS. 1 to 3, the noodle noodles 4 are put into the container 2 and rapidly frozen to form a noodle nugget 4 at a peripheral portion 6 where the water content is 1.5% to 10% of the weight of the noodle noodles. The noodle mass 4 is obtained by adding water 7 by a method such as spraying, brushing or pouring water in a range of 0.0% and a width L1 within a range of 3% to 30% of the diameter or length L of the noodle from the end of the noodle mass. The frozen noodles 1 contained in the container are formed such that the water content is increased at least at the upper part of the peripheral part 6 than at the central part 5 of the noodle.

When the frozen noodle 1 in the container is thawed and heated in a microwave oven, the microwave M is applied to the lower surface and the side surface of the noodle mass 4 stored in the container 2 by the microwave attenuated through the container 2. Since the wave M hits and the microwave M directly hits the upper surface of the noodle mass 4, the microwave M
Among the noodle mass peripheral portions 6 in which the irradiation density becomes high, the upper portion of the noodle mass peripheral portion is easy to dry. However, since the water 7 is preliminarily hydrated so as to increase the water content, the noodle mass central portion 5 is removed. Even when the food is thawed and heated to the eating temperature, overheating can be prevented by the water 7 added to the upper part of the noodle mass periphery, and the noodle mass peripheral portion 6
Can be prevented from drying.

[Another Embodiment] Another embodiment will be described below. <1> In order to increase the amount of water in the peripheral portion 6 of the noodle mass, it is not limited to the method of adding the water 7 by the method of spraying, brushing or pouring water described in the above embodiment, and for example, as shown in FIG. As described above, a ring of ice 8 or grains of ice 8 may be annularly arranged on the upper layer portion of the noodle mass peripheral portion 6 so as to increase the water content. <2> The amount of moisture in the noodle mass peripheral portion 6 is not limited to the above-described configuration. For example, as shown in FIG.
It is also possible to supply ice 8 or water 7 to the vessel. If the ice 8 at this time is formed on fine grains, it enters not only the upper surface of the noodle mass 6 but also the gap between the noodle bodies 9 in the same manner as the water 7, so that the noodle mass is more effectively Drying of the part 6 can be prevented. <3> The amount of moisture in the noodle mass peripheral portion 6 is not limited to the above configuration. For example, as shown in FIG.
The noodle body 9a whose moisture content is increased by, for example, lengthening the boiling time of the noodles is arranged in the noodle mass peripheral portion 6 as compared with the noodle body 9b arranged in What is formed so that it may become. <4> The amount of moisture in the noodle mass peripheral portion 6 is not limited to the above-described configuration. For example, as shown in FIG. The ice 8 is adhered and formed around the noodle body 9c by the cold heat of 9 or the water 7 is supplied before thawing in a microwave oven so that the water 7 is adhered around the noodle body 9c and the noodle mass peripheral portion 6 is formed. May be formed so as to increase the amount of water. <5> The amount of water in the noodle mass peripheral portion 6 is not limited to the above configuration. For example, as shown in FIG. 8, even if the boiling time of the noodles is changed or the boiling time of the noodles is the same, In the noodle body 9 formed by shifting the freezing time to change the distribution of water in the noodle body 9, compared to the noodle body 9f arranged in the noodle mass central portion 5, the noodle body 9 Also, the noodle body 9e, which has a water distribution with a higher water content toward the peripheral surface side,
The noodle mass peripheral portion 6 may be arranged so that the moisture content of the noodle mass peripheral portion 6 is increased. <6> When thawing and heating frozen noodles in a container, the present invention is not limited to the container having the upper surface opened as described in the above embodiment, and may be a form in which the upper surface of the container is top-sealed or the container is packaged. The outer bag may be placed in a microwave oven as it is, and a mechanism having a mechanism for automatically discharging steam when the internal water vapor rises by a certain amount or more may be used. In this case, the attached water or the like is vaporized by heating in a microwave oven, and the steam uniformly heats the entire noodle mass and becomes steamed in the container, so that the entire noodles have elasticity, and the noodle body becomes <7> The configuration of increasing the amount of water in the noodle mass peripheral portion 6 to prevent drying is not limited to the frozen noodle 1 in the container described in the above embodiment. For example, as shown in FIG. 9, frozen noodles themselves formed by increasing the amount of water in the periphery of the noodle mass by adding water, containing water, centrifuging or the like may be used. In this case, unlike the frozen noodles 1 contained in the container, the microwaves M are directly applied from the side surfaces, so that it is necessary to increase the water content also on the side surfaces of the noodle mass peripheral portion 6. <8> The container 2 of the present invention may be any of a circle, an ellipse, a square, a rectangle, and the like, as long as the container 2 is compatible with a microwave oven and has cold resistance that can be stored in a frozen state. Any of plastic, paper, ceramic and the like may be used. <9> The shape of the frozen noodle can be applied to noodles of any shape such as a rectangle, a square, a circle, and an ellipse. <10> The frozen noodles 3 according to the present invention include noodles obtained by boiling various noodles such as udon, Japanese soba, ramen, spaghetti and macaroni, and yakisoba,
Alternatively, cooked noodles in which ingredients, sauces, and the like are topped on the noodles are shown.

[0036]

EXAMPLE: Commercially available dry spaghetti (1.7 m in diameter)
m, 100 g) and hot water (2,0 g) containing salt (20 g).
00cc) and boiled for 7 minutes and 30 seconds, garlic oil (2 g) prepared in advance is wrapped in the boiled spaghetti (200 g), and the container (longitudinal 17)
0 mm, short side 140 mm, depth 35 mm in an elliptical container)
m) is sprayed with a saline solution (1% concentration) and rapidly frozen in a freezer. Then, the top surface of the container is top-sealed with a film,
The central part of the noodle mass when the frozen storage and the same configuration as the comparative example, except that the salt water was not sprayed, were thawed and heated for 3 minutes and 30 seconds in a household microwave oven (output 500 W). Point A and peripheral points B and C (FIG. 2
10), the moisture and thickness of the noodle body were measured, and the measured values and the results of the sensory test are shown in the table of FIG. From the results in the table of FIG. 10, in the case of the comparative example in which the saline was not sprayed on the periphery of the surface of the noodle mass, the temperature of the noodle body was higher in the periphery of the noodle mass, and the water content of the noodle mass was reduced. It was observed that the thickness of the main body was thin, the color of the noodle body changed color, and the texture was deteriorated. The temperature difference between the peripheral portion and the central portion of the noodle, the decrease in the water content of the noodle body, the change in the thickness of the noodle body, the change in the color of the noodle body, and the deterioration of the texture were not so recognized and were good. From the above, it is considered that the temperature difference between the central portion of the noodle mass and the peripheral portion of the noodle mass is closely related to the water content of the noodle body. In other words, in the comparative example, the temperature of the noodle mass is increased around the noodle mass by evaporating and decreasing the water content of the noodle mass in the periphery of the noodle mass. As the thickness of the main body became thinner, the color of the noodle main body changed color, resulting in deterioration of the texture.

After the spaghetti was boiled in the same manner as in the above embodiment, garlic oil was entangled and served in a container.
FIG. 1 shows the result of thawing and heating in a microwave oven what was frozen and stored by changing the amount and spraying range when spraying the saline solution.
Table 1 shows. In addition, 1 in FIG. 11 is an example in which the salt solution is not sprayed, and 2 to 8 are examples in which the spray width is kept as it is and the spray amount is changed to measure. In addition, 9 to 14 are examples in which the spray amount is kept as it is and the spray width is changed to measure. From the results in the table of FIG. 11, the spray amount is 1.5% of the noodle weight.
% To 10.0%, good results are obtained. When the spray amount is less than 1.5% of the weight of the noodles, the noodle body is dried, and when it is more than 10.0%, the taste becomes thin. The problem of being lost was recognized. Good results are obtained when the spray width is in the range of 3% to 30% of the diameter or length of the noodle mass from the end of the noodle mass, and the spray width is the diameter or length of the noodle mass from the end of the noodle mass. If the amount is less than 3%, the noodle mass peripheral portion is dried and the noodle body becomes hard, and if it exceeds 30%, there is a problem that the noodle mass around the noodle mass is dried and the noodle body becomes hard.

[Brief description of the drawings]

FIG. 1 is a sectional perspective view of a frozen noodle in a container showing one embodiment of the present invention.

FIG. 2 is a plan view of a frozen noodle in a container showing one embodiment of the present invention.

FIG. 3 is a longitudinal sectional front view of a frozen noodle in a container showing one embodiment of the present invention.

FIG. 4 is a vertical sectional front view of a frozen noodle in a container showing another embodiment.

FIG. 5 is a vertical sectional front view of a frozen noodle in a container showing another embodiment.

FIG. 6 is a vertical sectional front view of a frozen noodle in a container showing another embodiment.

FIG. 7 is a vertical sectional front view of a frozen noodle in a container showing another embodiment.

FIG. 8 is a vertical sectional front view of a frozen noodle in a container showing another embodiment.

FIG. 9 is a perspective view of a frozen noodle showing the moisture distribution of another embodiment.

FIG. 10 is a diagram showing various measured values and results of a sensory test.

FIG. 11 is a diagram showing test results according to differences in various spray conditions.

FIG. 12 is a vertical sectional front view of a conventional frozen noodle in a container.

[Explanation of symbols]

 2 Container 3 Frozen noodle 4 Noodle block 5 Noodle block central part 6 Noodle block peripheral part 7 Water 8 Ice 9 Noodle body

Claims (13)

[Claims] 1. A frozen noodle formed by freezing a noodle mass, wherein the peripheral portion of the noodle mass has a higher moisture content than a central portion of the noodle mass. 2. A frozen noodle in a container in which noodles are put in a container and frozen so that the amount of water is increased at least in a peripheral portion of the noodle mass in the container, at least at an upper portion of a peripheral portion thereof. Frozen noodles in a container that has been formed. 3. The frozen noodle in a container according to claim 2, wherein ice is annularly arranged around the upper surface of the noodle mass in the container so as to increase the water content. 4. The frozen noodle in a container according to claim 2, wherein ice or water is supplied to an upper part of the periphery of the noodle mass to increase the water content. 5. The frozen noodle according to claim 1, wherein the noodle body is formed so that the water content of the noodle body at the peripheral portion is larger than that of the noodle body at the central portion in the noodle mass. 6. The frozen noodle according to claim 1, wherein ice or water is adhered to the periphery of the noodle body around the noodle mass to increase the water content. 7. A noodle body having a higher moisture content on the peripheral surface side than the central portion of the noodle body compared to the moisture distribution of the noodle body arranged at the center of the noodle mass is arranged around the noodle mass. The frozen noodle according to claim 1 or 2, wherein the frozen noodle is formed so as to increase the water content. 8. A method for producing frozen noodles, wherein the noodle mass is produced by freezing the noodle mass, wherein the frozen noodle mass is produced by adding water so that the peripheral portion of the noodle mass has a higher water content than the central portion. Method. 9. A method for producing frozen noodles, wherein the noodle mass is produced by freezing the noodle mass, wherein the noodle main body having a higher moisture content is arranged at a peripheral portion than at a central portion of the noodles. . 10. A method for producing frozen noodles, wherein the noodle mass is produced by freezing the noodle mass, wherein the moisture content is increased toward the periphery of the noodle mass by centrifugation. 11. The method for producing frozen noodles according to claim 8, wherein the provided water is any one of water, salt solution, and seasoning liquid. 12. The method for producing frozen noodles according to claim 8, wherein the water content is 1.5% to 10.0% of the weight of the noodle mass. 13. The width of water added to the periphery of the noodle block is 3% to 30% of the diameter or length of the noodle block from the end of the noodle block.
%. The method for producing frozen noodles according to claim 8, wherein the width is in the range of%.