JP2001321104A - Method for producing frozen cooked noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a frozen cooked noodle provided with an excellent fried taste, using a seasoning with high fluidity, having a volume feeling in a noodle lump when the noodle is thawed by heating and is tipped out into a dish, in the frozen cooked noodle not subjected to frying treatment. SOLUTION: The surface of steamed noodle produced by a routine procedure is coated with a seasoning. The steamed noodle is mixed with a solid food material which comprises wheat flour as a main raw material and is subjected to frying treatment.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to frozen cooked noodles which can be eaten only by warming.

[0002]

2. Description of the Related Art Frozen cooked noodles are seasoned noodles packed in a container and packaged. For example, noodles such as yakisoba, fried udon, spaghetti, rice noodles, and somen chample are eaten without being immersed in juice. Type. Since it can be eaten simply by thawing and cooking with hot water or a microwave in a frozen state, it has been widely used for commercial use and for eating out. Frozen cooked noodles are industrially noodles, seasonings, ingredients, for example, after cooling what is cooked with a rotary mass stirrer, after packing containers and packaging,
It is common to make it frozen. Although it has convenience, it is not satisfactory in terms of the taste of noodles,
As a method for solving the problem, the present inventors have disclosed Japanese Patent Laid-Open No. 2-93.
No.53 is being developed. The present invention is a method of forming a coating layer of a seasoning without performing a stir-fry treatment, and then freezing, and aims at obtaining frozen cooked noodles having the taste of freshly boiled and steamed noodles. Things.

[0003]

However, although the taste of the noodles has been remarkably improved by the development of Japanese Patent Application Laid-Open No. Hei 2-9353, there is a problem that the noodles are not fried and the noodles immediately after the steaming have a central part of the noodle strings. In contrast, since the outer portion has a high water content (hereinafter referred to as having a water gradient), when a highly fluid seasoning is used, the seasoning coated on the surface of the noodle string is poorly penetrated and flows down. There is a problem that color and taste unevenness easily occurs. Further, since the noodles having high flexibility immediately after the steaming are frozen, there is a problem that the noodle mass sinks when opened in a dish after heating and thawing, and the volume does not appear. The present invention solves the above problems and provides new frozen cooked noodles.

[0004]

Means for Solving the Problems In view of the above-mentioned circumstances, the present inventors have developed a food solid prepared by coating a seasoning on the surface of steamed noodles produced by a conventional method and subjecting to a frying process using flour as a main raw material. The present inventors have found that the above-mentioned problems can be solved by arranging and freezing a substance, and have reached the present invention. Furthermore, as a result of earnestly examining what the preferred flavor is and how to add it, when producing food solids that have been subjected to frying using flour as the main raw material, vegetables or seafood It has been found that the problem can be solved by blending a powder or paste, a seasoning, and the like of the present invention, thereby completing the present invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The solid food according to the present invention is characterized in that it is made porous by subjecting the main raw material to flour and subjecting it to frying. In addition to flour, buckwheat flour, barley flour,
Although it is possible to obtain porous food solids by mixing cereal flour such as rye flour, gluten-containing flour is the main raw material in consideration of the texture when the sauce is impregnated during production and eating. It is important that The use of flour as the main component facilitates batter-like and dough-like processing when manufacturing food solids, and has a moderately firm texture when the sauce is impregnated while being porous. Good thing. For flour, the higher the gluten content, the more porous and solid food solids are obtained.

In order to produce a solid food product, water is added to the main raw material to make a batter-like or dough-like form. The batter-like form is dropped in oil in an appropriate amount. The dough is shaped into, for example, a noodle string and then cut into an appropriate size and fried. In any case, it is desirable to make the size of the food solids approximately 1.5 to 5.0 mm using a crusher or the like when finally distributing them uniformly.

As the frying oil, any edible oil such as rapeseed oil, soybean oil, corn oil, cottonseed oil, palm oil and lard can be used. The temperature of the oil at the time of frying is approximately 180-20
By increasing the temperature to 0 ° C., a more porous food solid can be obtained. In consideration of the deterioration of the frying oil during production and the frozen food that is stored for a long period of time, it is desirable to use a vegetable oil mainly composed of palm oil, which is difficult to oxidize.

In order to make food solids porous, it is also effective to add sodium hydrogen carbonate, potassium hydrogen carbonate, ammonium hydrogen carbonate and the like to the raw material powder. Further, in the present invention, the texture of food solids impregnated with seasonings during eating is important, and egg yolks, chicken eggs such as egg whites, milk proteins such as casein and whey proteins, or vegetable proteins such as wheat proteins and soy proteins. Can be easily adjusted by adding. In particular, wheat and chicken egg proteins are the most excellent for obtaining a solid food product which is porous but firm. In addition, cabbage, onions, onions and other vegetables and shrimp, squid, seafood powder such as scallop and paste are added and blended when producing food solids, whereby a unique fragrant flavor is imparted to frozen cooked noodles. Cabbage is particularly good for vegetables, and shrimp and scallops are particularly good for seafood. In addition, when producing food solids, a seasoning for coating the surface of the noodle strings or a seasoning such as sauce, soy sauce, ketchup or the like is added and blended to impart a unique fragrant flavor to frozen cooked noodles.

The solid food obtained above is distributed to the steamed noodles. The steamed noodles referred to in the present invention are the steamed Chinese noodles, boiled udon, boiled spaghetti, etc., and dried noodles made by a conventional method. Boiled udon, buckwheat, rice noodles, etc. The steamed noodles used in the present invention need to be properly and sufficiently pregelatinized since there is no stir-fry step which is a pregelatinization step. Next, a seasoning is added to form a coating layer of the seasoning on the surface of the noodles. The shorter the time until the addition of the seasoning after the steaming is, the better. If approximately 5 to 6 hours have passed, the noodles will age and the viscoelasticity will decrease.

In the present invention, the seasoning to be coated on the noodles is prepared according to the concept of each product such as yakisoba sauce, fried udon sauce, napolitan sauce and rice noodle sauce. Any seasoning such as sauce, soy sauce, ketchup, etc. can be used as long as it is a liquid used for stir-fried steamed noodles. However, in order to obtain a rich taste and spice, a seasoned seasoning is desirable.

In the present invention, the food solid is distributed in the noodle mass when the above-mentioned seasoning is coated on the noodles or when a part of the seasoning to be coated is impregnated and added. The amount to be distributed is desirably about 3 to 10% by weight based on the steamed noodles. If it is less than about 3% by weight, it is difficult to enjoy the effects of the present invention, and if it is about 10% by weight or more, it is not preferable in terms of the balance between the appearance and taste of the noodles. The use of a seasoning with a very high fluidity tends to cause color and taste unevenness due to the flow of the seasoning coated on the surface of the noodle strings. In such a case, a part of the seasoning required for seasoning is pre-soaked into the solid food material. Leaving is an extremely effective prevention measure. The amount of the seasoning to be impregnated is appropriately determined depending on the fluidity of the seasoning, the amount of the solid food to be distributed, and the like.

After the food solids are distributed on the noodle strings on which the seasoning coating layer is formed, one or many meals are stored in a container or packaging material such as plastic, and then a conventionally known freezing method (air blast method) Liquefied nitrogen or liquefied carbon dioxide gas method, brine immersion method, contact freezing method, etc.). After the food solids are distributed on the noodle strings on which the seasoning coating layer is formed, it is desirable to shift to the freezing step as quickly as possible. As described above, various types of frozen and cooked noodles can be obtained by mixing or attaching ingredients such as meat, fish and shellfish, vegetables, and seaweed in any process.

[0013]

EXAMPLES The present invention will be specifically described below, but the present invention is not limited by the disclosure of these examples.

[0014]

Example 1 Flour ("Heart" manufactured by Japan Flour Milling Co., Ltd.)
1.5 kg of water was added to 1 kg of protein (7.2% of protein), and the mixture was stirred to obtain a batter solution. The mixture was dropped from a 2.0 mm diameter nozzle into 200 ° C. oil and fried for 1 minute at 160 ° C. for 2 minutes. . This was deoiled by a centrifugal deoiler for 10 seconds, cooled to 30 ° C. or lower by a ventilation cooler, and then pulverized to obtain a food solid according to the present invention. This particle size is about 1.5-3.0 mm, water content is 1.
It was 5% (hereinafter, moisture is a value dried at 100 ° C. with a hot air dryer). Next, to 9.5 kg of wheat flour (flour for Chinese noodles) was added 3.0 kg of water in which 80 g of sodium chloride and 15 g of powdered brine were dissolved, and the raw noodles (round tooth No. 20) produced and produced in the usual manner for about 3 minutes. After steaming, washing and cooling were performed to obtain steamed Chinese noodles. 135 g of the steamed Chinese noodles are immediately mixed with 25 g of Yakisoba sauce (manufactured by Daito Shokuken Co., Ltd.) and 10 g of the above solid food without frying, sealed in a polyethylene bag in a degassed state, and immediately air blasted (-4).
The product 1 of the present invention was obtained through a freezing step of about 1 hour at 0 ° C. and a wind speed of 35 m / sec). 10 out of 25g of Yakisoba sauce
The product 2 of the present invention was obtained by manufacturing under the same conditions as the product 1 of the present invention except that g was soaked in a solid food in advance. A control product was obtained by manufacturing under the same conditions as the product 1 of the present invention except that the amount of steamed Chinese noodles was increased by 10 g, except for the food solids. In addition, the viscosity of yakisoba sauce is 700 cps
(Rotor No. under the condition of 10 rpm in BH viscometer
2).

[0015]

[Evaluation 1] Thawed the present invention products 1 and 2 and the control product unopened in hot water for 7 minutes, opened on a plate, tasted immediately and checked the flavor. Flavor was felt and was favorable.

[0016]

[Evaluation 2] The products of the present invention 1, 2 and the control product were opened while frozen, opened in a dish, thawed in a microwave oven (500 W) for 3 minutes,
The evaluation was performed by leaving the apparatus as it was for 5 minutes. In comparison with the control products, the present invention products 1 and 2 had no sinking of the noodle mass and had a voluminous feel, and no unevenness in color and taste due to the flow of the sauce coated on the surface of the noodle strings was observed. In addition, as a result of weighing twice the yakisoba sauce collected on the bottom of the dish after quickly removing solids on the dish and comparing the results (Table 1), the products of the present invention 1 and 2 have a more effective sauce-fall control effect than the control product. Was clearly high. It should be noted that, in comparison with the present invention products 1 and 2, the present invention product 2 had a higher effect of suppressing the flow of the source.

[Table 1]

[0017]

Example 2 In producing food solids, 8 g of egg yolk paste (manufactured by Kewpie Co., Ltd.), 10 g of cabbage powder (manufactured by Daito Shokuken Co., Ltd.), and 8 g of shrimp powder (manufactured by Yaizu Fisheries Chemical Industry Co., Ltd.) were prepared as shown in Table 2. Four types of frozen cooked noodles manufactured in the same manner as the product 1 of the present invention except that they were added and blended as described above,
After thawing for 1 minute, the sample was opened on a plate, and the tasting evaluation was immediately performed using the product 1 of the present invention of Example 1 as a control. The egg yolk paste was added to water for producing batter, and the cabbage powder and the shrimp powder were respectively added to flour and stirred so as to be uniform.

[Table 2]

The product 3 of the present invention was preferable in that the texture of the food solid was more chewy than that of the control product even when the seasoning was absorbed. Product 4 of the present invention had a characteristic fragrant vegetable flavor, and Product 5 of the present invention had a characteristic fragrant seafood flavor, which was different from the control product and preferred. The product 6 of the present invention has a characteristic savory flavor in which vegetables and seafood are combined, and is preferable in that the texture of the solid food product is chewy.

[0019]

Example 3 1 kg of flour (12.5% protein, Asagiri, Japan Flour Milling Co., Ltd.) for producing solid foods
With 1kg of water and yakisoba sauce (manufactured by Daito Shokuken Co., Ltd.)
The frozen and cooked noodles produced in the same manner as the product 1 of the present invention of Example 1 except that 0.5 kg was added and stirred to obtain a batter solution was thawed with hot water for 7 minutes in an unopened state and opened on a plate. The product of the present invention 1 was used as a control product to quickly taste and confirm the flavor. As a result, the savory flavor of the peculiar sauce was found, and the taste was different from the control product.

[0020]

Example 4 3.8 kg of water obtained by dissolving 300 g of salt in 10 kg of flour (11.0% protein of "Tokutobuki" manufactured by Nippon Flour Milling Co., Ltd.) was added, noodles were made in the usual manner, and cut out at square tooth # 22. Raw noodle strings were obtained. This in oil at 180 ° C for 1
After fried at 150 ° C for 2 minutes and 30 seconds,
By pulverizing, a food solid having a length of 1.5 to 5.0 mm and a water content of 3.0% according to the present invention was obtained. 130 g of boiled rice noodles obtained by boiling and washing the dried rice noodles for 1 minute and 24 g of oyster flavored rice noodles (manufactured by Daito Shokuken Co., Ltd.) are immediately mixed without frying, and 15 g of boiled cabbage, 15 g of scrambled eggs, 10 g of boiled garlic buds And 6.5 g of food solids were added, stirred and distributed in the noodle mass, sealed in a polyethylene bag, and immediately air blasted (-
(40 ° C., wind speed 35 m / sec) to obtain frozen cooked rice noodles of the present invention. The viscosity of the oyster flavor rice noodle sauce is 5900 cps (measured by a rotor No. 2 under the condition of 20 rpm in a BH viscometer).
Met. When the frozen cooked rice noodles obtained above were frozen and opened in a dish and opened in a dish and thawed for 3 minutes in a microwave oven (500 W), there was no unevenness in color and taste due to the flow of the sauce, and there was also a sense of volume when eating. It was a good one with a stir fried flavor.

[0021]

According to the present invention, the surface of a steamed noodle produced by a conventional method is coated with a seasoning, and a food solid which has been subjected to frying using flour as a main raw material is disposed, thereby heating and cooking. Unconventional frozen and cooked noodles that have a sense of volume, and have a good fried flavor and the taste of freshly boiled and freshly steamed noodles by suppressing the sinking of the noodle mass when opened on a plate Is obtained. The present invention is a production method for forming a coating layer of a seasoning without frying and obtaining an excellent frozen cooked noodle which has never existed simply by distributing food solids, and the continuation of the process is easy. In addition, there is an effect on hygiene management such that microbial contamination in the process can be suppressed. The present invention can provide frozen cooked noodles having effects in a wide range of yakisoba, fried udon, spaghetti, rice noodles, somen chample, etc., and satisfying consumer needs pursuing genuine taste and simplicity. .

Claims (6)

[Claims] [1] After steaming noodles produced by a conventional method are coated with a seasoning on the surface of the noodle strings without being subjected to a stir-fry process, and after a food solid which has been subjected to a frying process using flour as a main raw material, And a method for producing frozen cooked noodles. 2. The method for producing frozen cooked noodles according to claim 1, wherein a part of the seasoning to be coated on the surface of the noodle strings is impregnated into the food solids and then distributed. 3. The food solid according to claim 1, wherein one or more protein substances such as egg yolk, egg white, casein, whey, soybean, wheat and the like are blended. A method for producing the frozen cooked noodle according to any one of the above. 4. The food solid according to claim 1, wherein one or more kinds of vegetable powders or pastes such as cabbage, onions, and onions are blended. A method for producing the frozen cooked noodles according to the above. 5. The food solid according to claim 1, wherein one or more of fish and shellfish powders or pastes such as shrimp, squid, scallop and the like are blended. Method of producing frozen cooked noodles. 6. The food solid according to claim 1, wherein one or more seasonings such as sauce, soy sauce, ketchup and the like are blended on the surface of the noodle strings. 6. The method for producing frozen cooked noodles according to any one of 1 to 5.