JP2000279116A - Thawing of frozen noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for the thawing of frozen noodle while preventing the swelling with hot water and facilitating the loosening of the noodle block. SOLUTION: A frozen noodle 1 is thawed by sprinkling shower S of hot water of >=85 deg.C. The sprinkling period of the shower is <=15 seconds and the showered noodle is thawed by bringing into contact with water of 0-10 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for thawing frozen noodles.

[0002]

2. Description of the Related Art Conventionally, as a method for thawing this type of frozen noodles, hot water thawing, in which frozen noodles are immersed in hot water and thawed, has been performed.

[0003]

According to the above-mentioned conventional method for thawing frozen noodles, when frozen noodles are defrosted with hot water, the hot water is cooled by the surrounding noodle body until it reaches the center of the noodle mass. As the temperature is lowered, it contacts the center of the noodle mass, so it takes time to thaw the center of the noodle mass, and since the whole noodle mass is immersed in hot water, the contact rate with hot water increases, As the main body absorbs hot water easily, there is a risk of causing blisters. In addition, if the amount of hot water at the time of hot water thawing is small,
Since the temperature of the hot water is lowered by the frozen noodles, it takes extra time to defrost the noodle mass, it becomes easy to absorb the hot water and cause blistering, and the noodle main body is elongated and is not delicious. Also,
As a method of preventing blistering, microwave thawing can be considered, but this method can prevent blistering because it does not use hot water, but the moisture in the noodle mass evaporates due to microwave heating and the noodle body There is a problem that the noodle bodies are less likely to be loosened because they are dried and tend to stick together.

Accordingly, an object of the present invention is to solve the above problems and to provide a method for thawing frozen noodles which prevents blistering when thawing frozen noodles and makes it easy to loosen noodle mass. .

As shown in FIG. 1, in the method for thawing frozen noodles, a hot water shower S at 85 ° C. or higher is used to defrost the frozen noodles 1 according to the present invention. It is in.

The feature of the invention according to claim 2 is that the time for applying the hot water shower S to the frozen noodles 1 is within 15 seconds, and after the hot water shower S is applied, the hot water shower S is applied to water at 0 ° C. to 10 ° C. or less. It's where it comes in contact and defrosts.

[0006] As described above, reference numerals are provided 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 first aspect of the present invention,
In the method for thawing frozen noodles, a hot water shower at 85 ° C. or higher is used to thaw the frozen noodles. In other words, the hot water shower collides with the noodle body through the gap between the noodle bodies to the center of the noodle mass, and directly contacts the noodle body in the center of the noodle mass at a high temperature. The contact speed is increased, and heat energy is easily applied to the outside and the inside of the noodle mass. In addition, since the kinetic energy of the shower directly hits the noodle mass, the noodle body can be thawed by applying heat energy to the noodle body as compared with hot water thawing or microwave heating and thawing, and at the same time, has an excellent effect of loosening the noodle bodies. Moreover, since the supply efficiency of heat energy is further improved by loosening the noodle mass, the entire noodle mass can be quickly thawed. At this time, since the noodle mass is not immersed in the hot water, the contact efficiency with the hot water is low, and the blister is hardly caused. As a result, it can be thawed in a short time, so that aging of the starch can be prevented, the blisters can be prevented without losing the noodles without losing the taste, and the noodles can be effectively loosened. Can be.

According to the second aspect of the present invention, in addition to the effects of the first aspect of the present invention, the time for applying the hot water shower to the frozen noodles is set to 15 seconds or less,
After applying the hot water shower, it is thawed by contacting it with water at 0 ° C. to 10 ° C. or less, so that it is suitable for eating as a cold thing (saru soba, cold Chinese, etc.). In other words, when eating as a hot product (such as kake soba), it is necessary to raise the temperature of the noodle mass in order to keep the temperature of the soup, so extend the time that the hot water shower is applied to the frozen noodles. Must be chilled (zaru soba, chilled Chinese, etc.)
On the other hand, it is necessary to prevent the temperature of the noodle mass from rising too much. The temperature of the noodle mass that is delicious as a chilled product is 15 ° C. or less, so if you want to eat frozen noodles immediately after thawing, the temperature of the noodle mass of the frozen noodles thawed by the hot water shower must be 15 ° C. or less. is there. Then, when a hot water shower at 85 ° C. was applied to the frozen noodle mass for 15 seconds, the noodle mass was loosened and thawed. At this time, the temperature of the noodle mass was 0 ° C., and the surface temperature of the noodle mass partially became 70 ° C. By bringing the noodle mass into contact with water at 0 ° C. to 10 ° C. or less, the temperature of the entire noodle mass was reduced. Can be 15 ° C. or less. As a result, it can be thawed quickly as a chilled product and eaten deliciously.

[0009]

Embodiments of the present invention will be described below with reference to the drawings. As shown in FIG. 1, in the method for thawing frozen noodles of the present invention, hot water shower S at 85 ° C. or higher is applied to frozen noodles 1 to thaw. At this time, as shown in FIG. 2, the hot water shower S collides with the noodle mass 2 of the frozen noodle 1 in a shocking manner and directly contacts the noodle mass 3 at a high temperature. It becomes easier to apply heat energy to the outside and inside. In addition, the kinetic energy of the shower directly hits the noodle body 3 in the noodle mass 2 and acts to give heat energy to the noodle body 3 to defrost and simultaneously loosen the noodle bodies 3.

The procedure for thawing frozen noodles 1 and eating them will be described. When eating frozen noodles 1 with hot matter (such as kake soba), first, dashi and soup are diluted with hot water and prepared in a bowl. As the hot water used at this time, hot water from a kettle or hot water from a pot is used, but hot water from an electric pot is generally used, and the temperature of the hot water is 85 ° C to 90 ° C. It ’s a hot thing and the temperature at which the soup feels delicious is 75
° C or higher, preferably 80 ° C or higher.
If the temperature is to be increased to at least 70 ° C., the temperature of the noodle mass 2 must be at least 70 ° C. Then, when the frozen noodle 1 is thawed by applying a hot water shower S of 85 ° C. to the noodle mass 2 of the frozen noodle 1 for 1 minute, the noodle mass 2
Temperature became 75 ° C., so when eating as a hot substance, a hot water shower S of 85 ° C. or more was carried out for about 1 minute, and frozen noodles 1
It can be eaten deliciously as a hot substance by thawing it.

When the frozen noodle 1 is thawed and eaten as a cooled product (zaru soba, chilled Chinese food, etc.), it is not good if the temperature of the noodle mass 2 is too high. The shower S is stopped and thawed by contact with tap water or ice water until the temperature becomes suitable for eating as a chilled product. Since the temperature of the noodle mass 2 which is delicious as a chilled product is 15 ° C. or less, preferably 10 ° C. or less, if the frozen noodle 1 is to be eaten immediately after thawing, the hot water shower S
The temperature of the noodle mass 2 of the frozen noodles 1 thawed by the above must be 15 ° C. or less. Therefore, 85 ° C.
When the hot water shower was applied for 15 seconds, the noodle mass 2 was loosened and thawed. At this time, the center temperature of the noodle mass 2 is 0 ° C.
The surface temperature of the noodle mass 2 was partially 70 ° C.
Was brought into contact with tap water or ice water at a temperature of 0 ° C to 10 ° C or less, whereby the temperature of the whole noodle mass 2 could be reduced to 15 ° C or less. That is, when eating as a cold thing, the time for applying the hot water shower S of 85 ° C. or more to the frozen noodle 1 is set to 15 seconds or less, and the noodle mass 2 is brought into contact with tap water or ice water of 0 ° C. to 10 ° C. or less. When the temperature is set to 15 ° C. or less, the food can be eaten delicious.

[0012]

EXAMPLE 1 FIG. 3 shows the results of sensory tests when frozen Japanese soba was thawed by a hot water shower according to the present invention and eaten as a hot or cold food, and shows the relationship between the temperature of the noodles. It is the table shown. The frozen Japanese buckwheat is 70% strong flour,
The dough formed by mixing 30% of buckwheat flour and 34% of water is cut out at a thickness of 1.4 mm with a # 20 square blade to form noodles, and the noodles are boiled for 1 minute and 30 seconds, and then squeezed with cold water. (Yield 220%), plastic tray (inner size 17)
(0 mm * 100 mm * depth: 40 mm), 200 g, frozen rapidly in a blast freezer at a temperature of -40.degree. Thaw the frozen Japanese buckwheat noodles in a zigzag, and use a household instant water heater to set the water temperature to 85.
Thaw at 1 ° C for 1 minute in the shower. Then, if you want to eat as a hot food (kake soba), thaw after defrosting and put it in a bowl with prepared butter. In this case, the texture and flavor of the noodles were restored, the temperature of the dashi was small, and the noodles could be eaten deliciously. If you want to eat it as a chilled product (zaru soba), cool it with tap water, drain it, and serve it on a plate. In this case, the buckwheat had a waist, the flavor of the buckwheat remained, and it was restored to a delicious zaru soba.

<Embodiment 2> A case where a frozen ramen is thawed by a hot water shower of the present invention and eaten as a hot or cold product will be described. The frozen ramen was mixed with a mixture of semi-strength flour 100%, dried egg white 1%, water 40% (boiled bamboo 5 °), coloring amount 0.1%, rolled, and then 1.4 mm thick with a # 20 square blade. The noodles are cut into pieces, boiled for 1 minute and 30 seconds, cooled with cold water (yield 240%), placed on a plastic tray, rapidly frozen, and stored frozen. For thawing, put the frozen noodles in a zigzag, and in a household water heater, hot water at a hot water temperature of 85 ° C. is showered on the noodles for 1 minute to defrost. Even if this noodle is chilled and eaten as Chinese food or as ramen, it is restored to a chewy noodle with good texture and excellent flavor. <Embodiment 3> A case will be described in which frozen udon is thawed by the hot water shower of the present invention and eaten as hot and cold foods. The frozen udon was mixed with a blend of 100% all-purpose flour, 10% tapioca starch and 48% water (10 ° salt baume). After rolling, 2.9 m thick with a # 10M blade.
Cut out to m. The noodles are boiled in boiling water adjusted to PH5 for 9 minutes, cooled with cold water (yield 280%), placed on a plastic tray in 200 g, rapidly frozen, and stored frozen. For thawing, put frozen noodles in a zigzag, and in a household water heater, thawing in hot water at a hot water temperature of 85 ° C for 1 minute. Even if you eat this noodle as zaru udon or kake udon, it has a chewy waist,
The delicious udon has been restored.

[Brief description of the drawings]

FIG. 1 is a conceptual diagram showing one embodiment of a thawing method using a hot water shower according to the present invention.

FIG. 2 is an explanatory diagram of a loosening action by a hot water shower according to the present invention.

FIG. 3 is a diagram showing a sensory test result and a temperature relationship of noodles.

[Explanation of symbols]

 1 Frozen noodle 2 Noodle block 3 Noodle body S Hot water shower

Claims (2)

[Claims] 1. A method for thawing frozen noodles, wherein the frozen noodles are thawed by applying a hot water shower at 85 ° C. or higher. 2. The time during which the hot water shower is applied to the frozen noodles is set to 15 seconds or less.
The method for thawing frozen noodles according to claim 1, wherein the thawing is carried out by contacting with water at a temperature of -10 ° C or lower.