JP2009213459A - Method for storing frozen buckwheat noodle, and frozen buckwheat noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide frozen buckwheat noodles short in thawing time and boilable without losing the flavor, or to provide a method for storing the above frozen buckwheat noodles. <P>SOLUTION: The frozen buckwheat noodles is such that, flat-plate-like buckwheat noodles with 1 cm or less in thickness is put in a wrap, the resultant wrap is deaerated and sealed up to ensure the volume of the air in the wrap to be one-tenth or less the volume of the noodles in the wrap. The method for storing the above frozen buckwheat noodles is disclosed. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

The present invention relates to a method for preserving frozen noodles (noodles) and frozen noodles (noodles) that can shorten the thawing time and cooking time without losing the flavor of the noodles.

When eating soba, they go to soba shops and buy soba at mail order stores and supermarkets. When buying buckwheat at mail order stores or supermarkets, additives are often added to buckwheat in order to extend the shelf life. When no additives are added to the buckwheat, the buckwheat is frozen and sold. If you buy frozen buckwheat noodles, you thaw it at home and boil the buckwheat. As a method for freezing and storing buckwheat, methods such as freezing in a plastic bag have been considered (see Patent Documents 1 and 2).
JP2002-000205 JP2003-144072

However, conventionally, when thawing frozen buckwheat and boiled buckwheat, it took about 30 minutes to wait for it to thaw naturally. For this reason, when eating frozen buckwheat, it was necessary to remove the buckwheat from the freezer about 30 minutes before boiling. In addition, when frozen soba was put in boiling water to thaw quickly, the flavor of the soba was damaged, the noodles were damaged, and the noodles were cut. Thus, conventional frozen buckwheat noodles have not always been convenient for consumers.

For this reason, it is a consumer benefit to invent a frozen buckwheat storage method or a frozen buckwheat noodle that shortens the thawing time of the frozen buckwheat noodles, does not impair the flavor of the buckwheat noodles, and does not damage the noodles. .

Therefore, in order to achieve the above object, the present invention takes the following means. The first means is a method for preserving buckwheat, characterized in that a plate-like buckwheat having a thickness of 1 cm or less is placed in a package and frozen.

The second means is a buckwheat preservation method according to the first means characterized in that the package is deaerated.

The third means is the buckwheat preservation method described in the first means or the second means, wherein the volume of air in the package is not more than one tenth of the soba volume.

The fourth means is a flat frozen soba noodles with a thickness of 1 cm or less contained in the package.

The fifth means is the frozen buckwheat according to the fourth means, wherein the package is deaerated.

The sixth means is the frozen buckwheat according to the fourth means or the fifth means, wherein the volume of air in the package is 1/10 or less of the soba volume.

By using the above solution according to the present invention, the frozen and stored buckwheat can be taken out of the package, put in hot water, and thawed in a short time (for example, about 30 seconds), and then for a short time (for example, 30). You can boil soba in about seconds). Soba noodles that have been boiled do not lose their original flavor. The noodles will not be damaged when the soba is thawed and boiled.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. First, arrange the buckwheat in a flat plate shape. This step is performed manually ((1) in FIG. 6). FIG. 2 is a perspective view of soba prepared in a flat plate shape. The vertical and horizontal dimensions are the best that can be boiled in a household pan. Usually, the length is about 18 cm and the width is about 15 cm. The thickness of the flat buckwheat is 1 cm or less. FIG. 3 is a plan view of a plate-like side, in which A is vertical and B is horizontal. FIG. 4 is a front view of a flat soba. C is the thickness of buckwheat.

Next, the flat buckwheat noodles are put into the package ((2) in FIG. 6). This process is also a manual operation. The package is best in the form of a bag. The package may be a commercially available product, typically a bag made of polyethylene or polypropylene, but is not limited thereto. Any bag can be used as long as it can be sealed with a deaeration type packaging machine.

Thereafter, the package is degassed and sealed ((3), (4) in FIG. 6). Deaeration is the removal of air from the package. Degassing and sealing is best done with a degassing packaging machine. At this time, all air in the package must not be degassed. The package is designed to leave a small amount of air when sealed. This is in order not to damage the soba (noodle). The air left in the package is preferably 1/10 or less of the volume of the soba being packaged, and is best when it is 1/40 or less. FIG. 1 is a perspective view of the side after degassing and sealing.

After packing the buckwheat, it is quickly frozen in a freezer ((5) in FIG. 6). Freezing is best done in as short a time as possible so as not to lose the buckwheat flavor as much as possible. The quick freezing may be performed with a commercially available quick freezer. After quick freezing, store in a freezer.

When boiled this frozen buckwheat noodles, remove the frozen buckwheat noodles from the freezer, seal the package, and take the frozen buckwheat out of the package. Then put the frozen soba in boiling water. Frozen soba thaws in about 30 seconds, and then boil the soba with chopsticks. The time required to boil is about 30 seconds.

When thawing frozen buckwheat noodles by this method, not only the thawing time may be short, but also the damage of the buckwheat noodles will not be damaged, and the flavor of the buckwheat will not be impaired.

First, the buckwheat was flattened. The vertical and horizontal dimensions were about 16 cm long and about 10 cm wide. The thickness of the soba made into a flat plate was 8 mm. This process was performed manually.

Next, a polyethylene bag was used as a package for packaging the buckwheat noodles. Then, the buckwheat noodles were manually placed in a polyethylene bag.

Deaeration was performed when a polyethylene bag containing a flat plate side was sealed with a degassing type packaging machine. At this time, the air of about 1/40 of the packed soba volume was left in the package.

After packing the buckwheat, it was quickly frozen for about 5 minutes with a quick freezer and then stored in a freezer.

Thereafter, the polyethylene bag containing the frozen buckwheat was cut, and the frozen buckwheat was placed in a boiling pan and thawed. The time required for thawing was about 30 seconds. After that, it took about 30 seconds to boil. The noodles of buckwheat noodles were not damaged such as scratches, and the original flavor of the buckwheat noodles was maintained.

Next, several examples were tried by changing the amount of air remaining in the package after degassing the package. Three examples in which the volume of air after deaeration is about one-tenth, about one-twentieth and about one-third of the soba volume were tried. As a result, in all cases, the same effect as in the case where the volume of air after deaeration was about 1/40 of the side volume was obtained.

Although the embodiments have been described above, the present invention is not limited to the above-described embodiments, and various embodiments are conceivable as long as they do not contradict the gist of the present invention.

There is no limitation on the type of soba that is to be stored. There is no limitation on the shape and size of the buckwheat noodles. The shape may be square or round. The packaging body is not limited as long as it can wrap soba using a deaeration type packaging machine. As for the freezing time, quick freezing is desirable, but it is not necessarily required to be quick freezing.

Perspective view of sealed frozen buckwheat

Perspective view of flat side

Plan view of flat plate side

Front view of flat plate side

Left and right side view of flat plate side

Process chart

Explanation of symbols

      1 Flat buckwheat 2 Polyethylene bag

Claims (6)

A method for preserving soba noodles, which comprises freezing flat soba noodles having a thickness of 1 cm or less in a package. The method for preserving buckwheat as described in the preceding item, wherein the package is degassed The method for preserving buckwheat according to claim 1 or claim 2, wherein the volume of air in the package is 1/10 or less of the volume of buckwheat. Flat frozen soba noodles with a thickness of 1 cm or less in the package Frozen buckwheat as described in the preceding item, wherein the package is deaerated 6. The frozen buckwheat noodle according to claim 4 or 5, wherein the volume of air in the package is 1/10 or less of the soba noodle volume.

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