JP2012183044A - Method for cooling boiled noodle in frozen noodle production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing frozen noodles of excellent feel in the mouth hardly producing short noodles.SOLUTION: The method for producing frozen noodles includes cooling boiled dried noodles with water of 20°C or higher and 40°C or lower for 15 seconds or longer and 45 seconds or shorter, then heating the noodles with water of 60°C or higher and 80°C or lower for 90 seconds or longer up to 150 seconds, then cooling the noodles with water of 5°C or higher and 15°C or lower for 15 seconds or longer and 45 seconds or shorter, and draining and storing the noodles in a container to quickly freeze the noodles. The dried noodles can be long pasta such as spaghetti, fettuccine, linguine and vermicelli, and thick white noodles, buckwheat noodles, thin noodles and thin noodles served cold.

Description

  The present invention relates to a method for cooling boiled noodles in the production of frozen noodles.

In the production of frozen noodles, the noodles boiled are cooled in stages with cold water before freezing.
For example, a molded frozen pasta characterized in that it is subjected to a cold treatment with cold air, wet cold air, cold water, etc., and the temperature of the paste is adjusted to 35 to 95 ° C., then placed in a molded container and then frozen. (See, for example, Patent Document 1).
Further, a method for producing frozen noodles is known in which the noodles are boiled, left in air at 10 ° C. to 65 ° C. for 20 minutes to 40 minutes and then slowly cooled, and then the noodles are frozen (for example, Patent Document 2).
Moreover, after spaghetti was α-modified and the yield was adjusted to 200 to 280%, this was rapidly cooled with cold water at 0 to 5 ° C., and noodle strings were arranged in an indefinite direction to form a noodle mass having a fault space ratio of 40 to 80%. An instant frozen spaghetti manufacturing method characterized in that it is formed and then frozen is known (see, for example, Patent Document 3).

JP 2002-17281 A Japanese Patent Laid-Open No. 10-84897 JP-A-3-201957

In the conventional cooling method, even when the boiled time is appropriate, when noodles are broken due to the hardness of the noodles when stored in the molded container, short noodles are generated, and in order to prevent this, the boiled time is prolonged. However, there is a problem that the noodles become soft and the occurrence of short noodles can be suppressed, but the noodles have a weak texture.
Accordingly, an object of the present invention is to provide a method for producing frozen noodles which has a short texture and a good texture.

As a result of intensive studies to achieve the above-mentioned object, the present inventors found that the dried noodles boiled in the boiled rice were cooled in a step-wise manner with cold water or the like before being frozen. After cooling, the mixture was once heated and then cooled, and it was found that frozen noodles with little texture and short texture were obtained, and the present invention was completed.
Accordingly, the present invention is a method for producing frozen noodles, wherein the dried noodles are cooled with water at 20 ° C. or more and 40 ° C. or less for 15 seconds or more and 45 seconds or less, and then with water at 60 ° C. or more and 80 ° C. or less for 90 seconds. This is a method for producing frozen noodles that is heated for 150 seconds or more, then cooled with water at 5 ° C. or more and 15 ° C. or less for 15 seconds or more and 45 seconds or less, then drained, and stored in a container and rapidly frozen.
Further, in the above method, the dried noodles are long pasta such as spaghetti, fettuccine, linguine and vermicelli, udon, soba, somen and cold wheat.

  According to the method of the present invention, it is possible to produce frozen noodles with little occurrence of short noodles and good texture.

The present invention will be described in detail.
The dry noodles that can be used in the present invention are not particularly limited as long as they are dried, and examples thereof include long pasta such as dried spaghetti, fettuccine, linguine, and vermicelli, udon, soba, somen, and cold wheat.
The cooling method of the present invention exerts its effect when dry noodles are used, and when the raw noodles that have not been dried are boiled to produce frozen noodles, the effect cannot be exhibited.
In the present invention, since it is not necessary to adjust how to raise dry noodles for the purpose of preventing the occurrence of short noodles, it is possible to obtain the optimum state of raising noodles.

In the cooling method of the present invention, as a primary cooling step, dried noodles (hereinafter also referred to as “boiled noodles”) are cooled with water at 20 ° C. or higher and 40 ° C. or lower for 15 seconds to 45 seconds.
In this cooling, according to the method of the present invention, it is possible to cool the boiled noodles with an optimum boil yield without considering the occurrence of short noodles.
The water to be cooled may contain an additive such as a salt.
The same applies to water used in the heating step and the secondary cooling step described below.
If the cooling temperature in the primary cooling step is less than 20 ° C, the texture becomes too hard, and if it exceeds 40 ° C, the texture becomes weak.
If the cooling time is less than 15 seconds, the noodles are not cooled and stretched by the cocoon, and if it exceeds 45 seconds, the noodles are too cold and there are many cores and the texture is not suitable.
In the next heating step, the boiled noodles cooled in the primary cooling step are heated with water at 60 ° C. or higher and 80 ° C. or lower for 90 seconds to 150 seconds.
When the heating temperature is less than 60 ° C., the effect of reducing the occurrence of short noodles is weak, and when it exceeds 80 ° C., the texture becomes weak and is not suitable.
If the heating time is less than 90 seconds, the effect of reducing the occurrence of short noodles is weak, and if it exceeds 150 seconds, the texture becomes weak and unsuitable.
In the next secondary cooling step, the boiled noodles heated in the heating step are cooled with water at 5 ° C. to 15 ° C. for 15 seconds to 45 seconds.
If the cooling temperature in the secondary cooling step is less than 5 ° C., the effect of reducing the occurrence of short noodles is weak, and if it exceeds 15 ° C., the texture becomes weak and unsuitable.
If the cooling time is less than 15 seconds, the noodles are not cooled to a temperature suitable for freezing and are difficult to freeze. If the cooling time is longer than 45 seconds, the noodles absorb water and the texture becomes weak.

The boiled noodles that have been secondarily cooled are drained, accommodated in a forming container, and rapidly cooled.
The accommodation method and the cooling method may be the same as the conventional frozen noodle accommodation method and the rapid cooling method, and are not particularly limited.
For example, it is stored in a freezer at −35 ° C. to perform freezing treatment.
The method of eating frozen noodles may be a conventional method of eating frozen noodles and is not particularly limited.
For example, frozen noodles can be thawed and eaten using boiling water or a microwave oven.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Example 1]
400g of dried spaghetti (1.7mm in diameter) is boiled for 5 minutes, subjected to primary cooling, heating, and secondary cooling under the conditions shown in Table 1. After draining, 200 g is accommodated in a rectangular container of plastic container, -40 ° C Frozen for 30 minutes to obtain frozen noodles.
The frozen noodles were stored for 1 day and then thawed in boiling water for 1 minute, and the container state and texture were evaluated by 10 panelists according to the following evaluation criteria.
5 points for storage condition evaluation noodles are very flexible and very short noodles are very good 4 points noodles are flexible and short noodles are good 3 points normal 2 points noodles are slightly hard and short noodles are inferior 1 point Noodles are hard and there are many short noodles, very inferior

5 points of texture evaluation standard 4 points of good balance of texture (hardness / elasticity) 3 points of good balance of texture (hardness / elasticity) 2 points of normal 1 point of poor balance of texture (hardness / elasticity) Table 1 shows the results of poor balance of texture (hardness / elasticity).

Both the housing state and the texture were 3.0 or more as products.
In contrast, the texture balance was excellent, but the occurrence of short noodles was large, so the housing condition was low, and the quality as a product was inferior.
Example 2 was excellent in the texture balance and the effect of preventing the occurrence of short noodles.
Examples 1 and 4 were slightly inferior to Example 2, but were excellent in the balance of texture and the effect of preventing the occurrence of short noodles.
Examples 3 and 5-7 were excellent in the balance of texture, but the effect of preventing the occurrence of short noodles was slightly inferior.
In Comparative Examples 1 to 12, the effect of preventing the occurrence of short noodles was superior to the target.
Comparative Examples 2 to 10 and 12 had poor texture balance.
In Comparative Examples 1 and 11, although the texture balance was excellent, the effect of preventing the occurrence of short noodles was not sufficient, and the quality as a product was inferior.

Claims (2)

  A method for producing frozen noodles, in which boiled dry noodles are cooled with water at 20 ° C. or higher and 40 ° C. or lower for 15 seconds to 45 seconds and then heated with water at 60 ° C. or higher and 80 ° C. or lower for 90 seconds to 150 seconds. Then, after cooling for 15 seconds or more and 45 seconds or less with water at 5 ° C. or higher and 15 ° C. or lower, draining, storing in a container, and rapidly frozen frozen noodle manufacturing method. The method for producing frozen noodles according to claim 1, wherein the dry noodles are long pasta such as spaghetti, fettuccine, linguine, vermicelli, udon, soba, somen and cold wheat.