JP2012244945A - Method of manufacturing molding frozen noodle block - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing a frozen noodle block of a boiling cooked one in which the yield efficiency is excellent, and which is difficult to be caused by crack and breakage.SOLUTION: (1) A noodle dough in which a powder mainly comprising a grain powder is performed with hydration mixing to be obtained is performed with noodle-making to make a noodle having a thickness of 1.3-3.6 mm, and the noodle is boiled and cooked by a water of at least 95°C. (2) A constant amount of the noodle boiled and cooked is accommodated in a tray for noodle block molding, and is performed with freezing molding. In addition, the tray is formed of a deformable material, and has a convex part at a bottom face, thereby a recessed part is molded in the accommodated noodle block. (3) The noodle block which is performed with freezing molding is removed from the tray by transforming the tray.

Description

   The present invention relates to a method for producing a frozen noodle mass. The method of the present invention is useful in the field of producing frozen foods.

  Frozen noodle chunks can be molded during freezing and the shape of the noodle chunks can be varied, so that frozen noodle chunks of various shapes are manufactured according to the application and ease of use. For example, some frozen noodle chunks have a recess for storing seasonings and ingredients, and others have a groove for dividing so that the noodle chunk can be divided.

  Regarding frozen noodle masses containing ingredients, Patent Document 1 (Japanese Patent Application Laid-Open No. 2003-310189) describes that when filling noodles and frozen ingredients in a molded container, after filling the noodles, After adding ingredients and freezing in that state, in the middle of the transport process, the container / noodle ingredient material combination is turned upside down and a moderate impact is applied to the bottom of the molded container, causing the frozen ingredients to break. We propose a technology that can efficiently extract ingredients-integrated frozen noodles from a molded container. Patent Document 2 (No. 3155263) proposes a frozen noodle characterized by providing a circular recess at the center of the frozen noodle and directly storing the freezing material in the recess.

  On the other hand, regarding the grooved noodle mass, Patent Document 3 (Patent No. 3009393) is composed of a noodle mass having one or more grooves on the lower surface, and the small noodle masses constituting the noodle mass are above the groove. Frozen noodles that are connected at the part and can adjust the amount of eating by dividing at the groove part at the time of thawing, as the shape of the cross section of the groove goes inside the noodle mass Frozen noodles having a narrowed triangular or trapezoidal shape, a width of 5 to 20 mm at the entrance of the groove, and a thickness of 5 to 10 mm at a portion connecting the small noodle chunks are proposed. Furthermore, Patent Document 4 (Japanese Patent Application Laid-Open No. 2002-000205) discloses that a groove-shaped concave portion provided on the upper surface and / or the lower surface of the frozen noodle mass forms a connection portion having a thin noodle cross section, and the connection portion is weak. The present invention proposes a frozen noodle characterized by comprising a portion and a connecting reinforcing portion having a thicker noodle block cross-section and being separable at the connecting portion. Further, Patent Document 5 (Japanese Patent Application Laid-Open No. 2004-081163, Japanese Patent No. 3610056) consists of a noodle mass linked body in which a plurality of noodle masses are freeze-bonded to each other in a surface contact state. We propose frozen noodles that can be divided.

  On the other hand, after the noodle mass is filled into the container and molded and frozen, a process of removing the frozen noodle mass from the container (depanning) is performed. As a technique for this, as shown in the above-mentioned Patent Document 1, it is common to invert the molding container and apply a moderate impact to the bottom of the molding container, but to twist the molding container For example, Patent Document 6 (Japanese Patent Application Laid-Open No. 4-145529, Japanese Patent No. 2793301) arranges two strip-shaped guide surfaces facing each other in parallel, In the meantime, a flexible container transport path in which an article is placed is formed, and a middle portion of the transport path is provided within the range corresponding to the longitudinal length of the container. An apparatus for peeling an article from a container is proposed, characterized in that an article peeling section for twisting the conveying path is formed by varying the height of the side edges on the left and right. Patent Document 7 (Japanese Patent Application Laid-Open No. 8-205840) discloses that when a frozen content (seafood) frozen in a frozen pan is removed from the frozen pan, the bottom plate of the frozen pan is bent inward to freeze the frozen content. The bread removing method is characterized in that the bread is released from the frozen bread. Patent Document 8 (Japanese Patent Laid-Open No. 2000-166495, Japanese Patent No. 3913914) proposes a frozen noodle freezer apparatus including a twisted portion. Furthermore, Patent Document 9 (Japanese Patent Application Laid-Open No. 2010-254375) describes a technique for reliably separating contents from a container while reducing the manufacturing cost with an extremely simple structure. A technique is proposed in which a container can be twisted to separate the contents from the container.

JP2003-310189 Noboru Utility Model No. 3155263 Patent No. 3009393 JP2002-000205 JP2004-081163 (Patent No. 3610056) Japanese Patent Laid-Open No. 4-145529 (Japanese Patent No. 2793301) JP-A-8-205840 JP 2000-166495 (Patent No. 3913914) JP2010-254375

  Frozen noodle chunks molded to have dents and grooves have partial thin portions, so cracks and breakage often occur when detached from molded containers compared to ordinary frozen noodle chunks, Therefore, it has been a problem that production efficiency is poor. Furthermore, the molded frozen noodle mass having dents and grooves is bulkier than a normal product, but it needs to be more compact and suitable for storage and thawing cooking.

The present invention provides the following.
[1] A method for producing a frozen noodle mass having a recess, comprising:
(1) The noodle dough obtained by hydromixing the powder containing cereal flour as the main raw material is made into noodles with a thickness of 1.3 to 3.6 mm, and the noodles are boiled in water at 95 ° C or higher and effective for cooking. Boiled;
(2) A process of storing a certain amount of boiled and cooked noodles in a tray for noodle mass molding and freeze-molding.
It is made of a deformable material and has a convex portion on the bottom surface.
(3) A production method comprising a step of removing a frozen molded noodle mass from a tray by deforming the tray.
[2] The production method according to [1], wherein the concave portion is a hollow shape for storing the frozen ingredient, or a groove shape for dividing the frozen noodle mass.
[3] A method for producing a frozen noodle product comprising frozen noodle chunks and frozen ingredients:
(1) The noodle dough obtained by hydromixing the powder containing cereal flour as the main raw material is made into noodles with a thickness of 1.3 to 3.6 mm, and the noodles are boiled in water at 95 ° C or higher and effective for cooking. Boiled;
(2) A process of storing a certain amount of boiled and cooked noodles in a tray for noodle mass molding and freeze-molding.
A concave portion made of a deformable material and having a dent-like convex portion on the bottom surface and capable of accommodating a freezing material having a weight of 30 to 75% of the weight of the noodle mass. Is molded,
(3) Remove the frozen molded noodle mass from the tray by deforming the tray; and (4) Prepare the frozen ingredients, and store the frozen ingredients directly in the frozen noodle mass recess, The manufacturing method including the process which unites a frozen noodle chunk.
[4] A method for producing frozen noodle products comprising:
(1) Noodle dough obtained by hydromixing wheat flour and auxiliary ingredients is made into noodles having a thickness of 1.3 to 3.6 mm, and the noodles are boiled in water at 95 ° C. or higher and boiled for an effective time for cooking;
(2) A process of storing a certain amount of boiled and cooked noodles in a tray for noodle mass molding and freeze-molding.
A groove-shaped recess made of a deformable material and having a convex portion on the bottom surface, and a groove is formed in the noodle mass accommodated thereby, so that the noodle mass can be easily divided when the frozen noodle mass is formed. Is molded,
(3) A production method comprising a step of removing a frozen molded noodle mass from a tray by deforming the tray.
[5] The production method according to any one of [1] to [4], wherein the tray has a plurality of narrow grooves for promoting drainage of the boiled noodles.
[6] tray and the surface on which the concave portion of the noodle lumps are formed in which the opposite sides of the area to 210~310cm ² / 200g (noodle lumps by weight), any one of [1] to [5] The manufacturing method as described in one.
[7] The method according to [6], for producing a frozen noodle product for cooking with a pan.
[8] The production method according to any one of [1] to [7], wherein the noodle mass has a weight of 150 to 250 g.
[9] The method according to any one of [1] to [8], wherein the noodles are udon, soba or ramen.
[10] The noodle dough obtained by hydromixing the powder containing 12 to 17 parts by weight of starch per 100 parts by weight of wheat flour as the main step (1) is made into noodles, width 2.9 to 3.8 mm, thickness The method according to any one of [1] to [9], wherein noodles of 2.6 to 3.4 mm are boiled with water at 95 ° C. or higher for 10 to 12 minutes.

  According to the present invention, loss (for example, breakage of noodle chunks) in the manufacturing process of frozen noodles having concave portions can be greatly reduced. In addition, the size of the frozen product having the recesses can be made more compact.

  Further, in the present invention, the frozen noodle mass is used as a container for storing ingredients, so that plastic containers and packaging materials can be reduced in the product.

FIG. 1 is a photograph of a tray taken in the example. FIG. 2 is a diagram showing an example of a tray used in the present invention, which has a circular convex portion in order to produce a frozen noodle mass having a concave portion. FIG. 3 is a view showing an example of a tray used in the present invention, in which the convex portion has a groove shape in order to produce a frozen noodle mass having the groove shape in the concave portion.

  The present invention provides a method for producing a boiled and cooked frozen noodle mass or a frozen noodle mass with ingredients. The method of the present invention is suitable for use in noodles, especially udon, soba and ramen.

Noodle making process:
The method of the present invention includes a step of making noodle dough obtained by hydromixing cereal flour and auxiliary materials.

[material]
In the present invention, grain flour such as wheat is used. In the present invention, “cereal flour” refers to wheat flour (thin flour, medium flour, strong flour), buckwheat flour (first flour (inner layer flour, modified flour), second flour (middle layer flour) unless otherwise specified. ), No. 3 powder (surface powder), powder), rice flour (condensed powder, body powder, roll mill powder, pin mill powder, shin powder, white powder, Domyoji powder, enzyme-treated rice powder) or a mixture thereof . In addition, “cereal flour” includes gramineous grains other than those described above (for example, rye, barley, corn, fin, tef), miscellaneous grains other than those described above (for example, amaranthus), rice bran and roots (for example, kataguri, waste, All or part of the seeds of tapioca, potato) and beans (eg, soybeans, chickpeas, peas) are included.

  In the present invention, it is preferable that the majority of the powder raw material, that is, at least 50% is selected from the group consisting of wheat flour, buckwheat flour and mixtures thereof.

  The powder can contain other flours besides wheat flour and / or buckwheat flour. Preferably, it contains 10 to 20 parts by weight of starch, more preferably 12 to 17% per 100 parts by weight of the powder. In addition, when an amount or a ratio is indicated by a numerical value in this specification, the numerical value is based on the weight unless otherwise specified.

  The “starch” that can be used in the present invention is not particularly limited in terms of raw materials, production method, and particle size, but for example, those derived from wheat, potato starch, tapioca, corn, sweet potato, sago and the like can be used. Processed starch may be used. Processed starch refers to a product obtained by subjecting starch to a physical, enzymatic or chemical treatment. By introducing these treatments, the solubility of starch in water, the gelatinization temperature, the stability of viscosity during heating and dissolution, and the stability of physical properties are improved. Processed starch includes acetylated avidic acid cross-linked starch, acetylated phosphoric acid cross-linked starch, acetylated oxidized starch, octenyl succinic acid sodium starch, acetic acid starch, oxidized starch, hydroxypropyl starch, hydroxypropylated phosphoric acid cross-linked starch, monophosphate phosphate Esterified phosphate cross-linked starch, phosphorylated starch, phosphoric acid cross-linked starch, starch sodium glycolate, starch sodium phosphate ester, roasted starch, acid-treated starch, alkali-treated starch, bleached starch, enzyme-treated starch.

  The use of processed starch not only saves the aging time of the noodles, but also has an effect that the texture of the noodles is smooth and moderately elastic, and does not deteriorate the texture even after thawing cooking. From such a viewpoint, the use of processed starch is suitable for the production of noodles as frozen food.

  In the method of the present invention, wheat protein may be used in addition to or instead of starch. The use of wheat protein can suppress the elongation of the noodles, and can also prevent the noodles from breaking or the noodle masses from cracking. Moreover, when this invention is applied with respect to buckwheat, it plays the role as a connection. From this point of view, the use of wheat protein is suitable for the production of frozen noodles having recesses, especially in the case of buckwheat.

  In the method of the present invention, salt, citrus, egg white, colorant, and the like can be used as auxiliary materials in addition to those described above.

[Noodle making]
In the method of the present invention, noodles are made by adding water, mixing, aging if necessary, rolling, and cutting out the above-mentioned raw materials. Conventional techniques can be used for conditions and equipment for noodle making.

  When the method of the present invention is for producing udon, taking into consideration the degree of fragility of the noodle itself when frozen and the degree of fragility of the noodle mass at the time of bread removal The noodles preferably have a width of 2.7 to 4.0 mm and a thickness of 2.4 to 3.6 mm, more preferably a width of 2.9 to 3.8 mm and a thickness of 2.6 to 3.4 mm.

  When the method of the present invention is for producing buckwheat, taking into consideration the degree of fragility of the noodles themselves when frozen and the degree of fragility of the noodle masses during bread removal The noodles preferably have a width of 2.7 to 4.0 mm and a thickness of 2.4 to 3.6 mm, more preferably a width of 1.1 to 2.2 mm and a thickness of 1.1 to 2.2 mm.

  When the method of the present invention is for producing ramen, taking into consideration the degree of fragility of the noodles themselves when frozen, the degree of fragility of the noodle masses when baked The noodles preferably have a width of 2.7 to 4.0 mm and a thickness of 2.4 to 3.6 mm, more preferably a width of 1.0 to 2.1 mm and a thickness of 1.0 to 2.1 mm.

Boiled cooking process:
The method of the present invention includes the step of cooking the noodles with water at 95 ° C. or higher for a time effective for cooking.
Conventional equipment can be used for boiled cooking equipment.

  In the present invention, the term “effective time for boiled cooking” refers to the time effective for boiling noodles suitable for frozen boiled noodles, unless otherwise specified. A person skilled in the art can determine immediately by considering the type and thickness of the target noodles and, if necessary, conducting preliminary experiments.

  When the method of the present invention is for producing noodles, if the noodles are noodles of the above-mentioned size, the degree of ease of breakage of the noodles themselves when frozen, and the bread removal of the noodle masses Considering the degree of fragility, it is possible to exemplify 9 to 13 minutes as an effective time for cooking with water at 95 ° C or higher, preferably 97 ° C or higher, and 10 to 12 minutes. Can be illustrated as a more preferable example.

  When the method of the present invention is for producing buckwheat noodles, if the noodles are made into the above-mentioned size, the degree of ease of breakage of the noodles themselves when frozen, de-panning of the noodle mass Taking into account the degree of fragility, it is possible to exemplify 0.5 to 3 minutes as an effective time for boiled cooking with water of 95 ° C or higher, preferably 98 ° C or higher, and 1 to 2 minutes. Can be illustrated as a more preferable example.

  When the method of the present invention is for producing noodles, if the noodles are made into noodles of the above-mentioned size, the degree of ease of breakage of the noodles themselves when frozen, de-panning of the noodle masses Taking into account the degree of fragility, it is possible to exemplify 0.5 to 3 minutes as an effective time for boiled cooking with water of 95 ° C or higher, preferably 98 ° C or higher, and 1 to 2 minutes. Can be illustrated as a more preferable example.

Freezing molding process:
In the present invention, a certain amount of boiled and cooked noodles is housed in a noodle block molding tray and freeze-molded. This tray is made of a deformable material and has a convex portion on the bottom for providing a concave portion in the frozen noodles.

  The tray material may be a metal or a plastic, but in the present invention, the depanning process described later is a material that can be deformed because the frozen noodle mass is released by deformation of the tray. The deformation is preferably reversible because the tray can be used repeatedly. Specific examples of the tray material include polyethylene, polypropylene, polyethylene terephthalate, polycarbonate, and polystyrene.

  When this invention is a manufacturing method of the frozen noodle chunk with ingredients, the recessed part of the frozen noodle chunk is shape | molded in the shape of a hollow. A tray for this purpose typically has a frustoconical projection with a flat head. By making the convex part into a truncated cone shape, the ingredient can be easily accommodated in the concave part formed at the center of the noodle, and the protrusion of the ingredient from the concave part can be reduced as compared with the rectangular part. The shape of the convex portion also depends on the amount of ingredients, but it is wide and thin (height is less than 30 mm, preferably 25 mm) from the viewpoint of difficulty in breaking the noodle chunks and ease of uniform filling of the noodles. Less than 20 mm, more preferably less than 20 mm, for example 10-18 mm), and the upper surface is preferably flat rather than spherical. This is because, when it is spherical, the noodle mass at a specific location becomes thin and the portion is considered to be particularly easily damaged.

  When the present invention is a method for producing a frozen noodle mass that can be divided into two as required, the concave portion of the frozen noodle mass is formed into a groove shape. A tray for this purpose typically has an inverted V-shaped projection. By making the convex section cross-section into an inverted V shape, it can be easily divided when necessary, and can be made difficult to break on the production line. The height of the convex part also depends on the amount of ingredients, but from the viewpoint of the difficulty of cracking the noodle mass production line and the ease of uniform filling of the noodle mass, the noodle mass at the thinnest place The thickness is 40 mm or less, preferably 38 mm or less, more preferably 36 mm or less. If it is thicker than this, it is difficult to manually divide the frozen noodle mass at the intended location when necessary.

In order to be particularly suitable for pot cooking, the tray, the area of the surface opposite to the surface on which the concave portion of the noodle lumps are formed and 210~310cm ² / 200g (noodle lumps by weight), the noodle lumps bottom It is preferable to form a large area.

  When the amount of noodles is large, it may be preferable that the noodle mass is not made high (thickness) but is formed into a plate shape. The height of the noodle mass is, for example, 35 mm or less, preferably 33 mm or less, more preferably 31 mm or less.

  In the tray, slits are formed on the bottom and side surfaces of the inside, so that when noodles are filled, water drains well, and the contact area with frozen noodles can be reduced, so bread removal is easy. It becomes.

De-panning process:
The present invention includes a step of separating the frozen noodle mass from the tray by deforming the tray. One of the features of the present invention is that the tray is not reversed by removing the bread after freezing molding and impact is applied by using a hammer or the like. The frozen noodle mass is separated from the body. In order to perform such depanning, the separation apparatus described in Patent Document 9 (Japanese Patent Laid-Open No. 2010-254375) can be applied. The details of the separation device are as described in the document, but specifically include the following configuration. A plurality of sets of separation and transfer units 3 that transfer containers 1 containing the contents sandwiched between separation gaps 2 and a drive mechanism 4 that drives each of the separation and transfer units 3 are provided. The separation device is configured such that a plurality of sets of separation transfer units 3 are arranged in the transfer direction of the container 1 and the containers 1 are transferred to the plurality of sets of separation transfer units 3. Further, the separation transfer unit 3 includes a pair of rotating shafts 5 disposed on both surfaces of the separation gap 2 for transferring the container 1. The drive mechanism 4 rotates the pair of rotating shafts 5 in the direction in which the pair of rotating shafts 5 are rotated in opposite directions to move the container 1 through the separation gap 2. Further, the pair of rotating shafts 5 constituting the separating and transferring unit 3 arranged adjacent to each other are eccentric in opposite directions with respect to the rotation center axis m. The separation device transfers the contents attached to the container 1 by transferring diagonally in the direction of twisting the front and back of the container 1 transferred in the separation gap 2 of the adjacent separation transfer unit 3 in the opposite direction. Separate from.

  According to the study by the present inventors, by using such a separation device, the noodle chunks that are usually easily damaged in the bread removing process due to the provision of the recesses can be removed without being almost damaged. Become.

Integration with ingredients:
When the present invention is a method for producing frozen noodles with ingredients, in the present invention, the recesses of the frozen noodle mass are molded into a hollow shape, and the prepared frozen ingredients are stored directly in the frozen noodle mass recesses. In addition, the frozen ingredient and the frozen noodle mass can be integrated. Storing the ingredients in the noodle mass recess as they are is to play the role of a container for holding the ingredients in the noodle mass, and for commercialization, plastic individual packaging and containers for the ingredients, etc. Can be reduced. Further, the volume of the entire product can be reduced.

Packaging process:
The method of the present invention may include a packaging step. The packaging here includes individual packaging (primary packaging) and exterior (secondary packaging). When this invention is a manufacturing method of the frozen noodles with ingredients, in this invention, a frozen ingredient and frozen noodle chunks can be packaged integrally.

Other:
In the present invention, the amount of cooked noodles constituting the noodle mass can be appropriately set. The lower limit of the amount of noodles is not particularly limited, but can be, for example, 30 g, 50 g, or 80 g. The upper limit can also be varied, for example, 1000 g, 500 g, and 300 g. An example of the noodle amount range is an amount of about 1 to 3 servings and a weight of 100 to 300 g. Typically, one serving, that is, 150 to 250 g, and the amount of ingredients can be 25 to 60%.

  The present invention can be applied to various frozen noodles with ingredients. For example, Meat Udon, Kitsune Udon, Kisami Udon, Tanuki Udon, Tempura Udon, Kakiage Udon, Curry Udon, Pork Noodle Soup Udon, Wakame Udon, Yamana Udon, Mino Udon, Chicken Udon, Nabeyaki Udon, Beef Noodle Udon Udon, Chikara Udon, Pumpkin Hoto, Grated Udon, Tororo Soba, Meat Soba, Tempura Soba, Kakiage Soba, Wakame Soba, Wild Vegetable Soba, Mushroom Noodles, Tail Noodles, Soy Sauce Ramen, Miso Ramen, Tonkotsu Ramen, Cold Noodle , Champon, ankake soba, meat sauce spaghetti, clams spaghetti, mushroom spaghetti, wild vegetable spaghetti, vegetable cream spaghetti.

  In addition to ingredients, concentrated soup may be included in the product. In this case, the noodles and ingredients are packaged together, a frozen soup sachet is attached, and product packaging can be applied.

  In the present invention, the noodles and ingredients are integrated, so that simultaneous packaging is easy. In addition, since the ingredients are stored directly in the center of the noodles (without storing the ingredients in a separate container), the containers and packaging materials can be reduced, and the ingredients and the noodles can be used during cooking. The lump can be used for cooking while being integrated, and the handleability during cooking is also excellent.

[Manufacture of udon]
To 85 parts by weight of wheat flour, powder containing 15 parts by weight of processed starch is added with water (10%) in which salt is dissolved in advance, and vacuum mixing is performed at high speed for 10 minutes and then at low speed for 2 minutes to obtain a dough And rolled, and cut the kitchen knife to obtain raw udon of 3.4x3.0mm. The udon was boiled in a sufficient amount of boiling water for about 11 minutes, immediately washed with water and cooled in cold water to obtain boiled udon. In this example, this boiled udon was used unless otherwise specified.

[Production test 1 of frozen udon with recesses]
We prepared a container with a total size of 173mm x 150mm x 51mm for the prototype of the udon mold tray . Three types of trays were made. In any case, considering the storability of the ingredients, the recess was designed to be arranged at the center of the udon bottom. Moreover, each tray used the thing which does not have a slit, and adjusted the moisture content by increasing the draining before throwing into a tray rather than usual.

  Tray (1): A hollow was formed in a hemispherical shape with a radius of 45 mm from the center of the bottom surface, and a flat portion was not formed (left in FIG. 1).

  Tray (2): A recess having a flat portion was formed at a depth of about 30 mm from the bottom surface. The angle of the curve is the same as (1) (in Figure 1).

  Tray (3): A recess having a flat portion with a depth of about 15 mm was installed from the bottom. The angle of the curve is the same as (1) (right in Figure 1).

Bread removal test 200 g of boiled udon was added to each tray, lightened and quickly frozen in a freezer at -30 ° C. Ten frozen udon noodles were made for each tray. After freezing, the udon was removed from the tray by lightly hitting it with a hammer from the top of the inverted tray.

  In the case of using the tray (1), all the noodle chunks were cracked from the recesses during detachment and could not be taken out. In the case of using the tray (2), 6 out of 10 pieces were damaged. In the case of using the tray (3), 3 out of 10 pieces were damaged, but 7 pieces were obtained without breakage.

  As described above, since it was considered that a shape like the tray (3) could be manufactured, the separation method (panning method) with less breakage in this shape was examined.

[Production test 2 of frozen udon with recesses]
Made frozen udon noodles with ingredients. Using the tray (3), frozen udon was produced in the same manner as in Production Test 1.

Bread removal
A comparative test was conducted using two types of bread removing machines.

  Hammer type: The method described in the above-mentioned Patent Document 1 (Japanese Patent Laid-Open No. 2003-310189), that is, the tray was turned upside down, and the bottom of the tray was impacted with a hammer and detached.

  Twisting type: Frozen udon was removed from the tray by the method described in the above-mentioned Patent Document 9 (Japanese Patent Application Laid-Open No. 2010-254375), that is, the tray was twisted and deformed (FIG. 2).

  As shown in the table below, the number of breaks could be overwhelmingly suppressed by using the twist type.

  In addition, by using a twist type bread removing machine, the mechanical sound generated at a considerable volume in the case of the hammer type was not noticed.

Manufacture of ingredients
Three kinds of ingredients were manufactured.

(1) Meat udon ingredients The beef, onion and green onions were boiled with soy sauce, sugar, flavor seasoning and bonito extract to obtain meat udon ingredients. Ingredients of 100 g were filled into appropriate-sized ingredient-molding containers, frozen, and made into frozen masses of a size that could be stored in the recessed portions of frozen udon. On the other hand, soy sauce, sugar, salt, protein hydrolyzate, beef tallow, fructose-glucose liquid sugar, bonito, fermented seasoning, kelp extract, seafood extract, beef extract, yeast extract and the like were prepared. The soy sauce was subdivided into 36g bags and frozen.

(2) Tempura udon ingredients Using burdock, wheat flour, starch and salt, 30g burdock kaki deep-fried tempura was produced with a size that could be accommodated in the recesses of frozen udon. Burdock kakiage tempura was frozen. On the other hand, soy sauce, sugar, salt, bonito extract fermented seasoning, etc. were used to prepare soup. The soup was frozen in 30g portions.

(3) Kitsune udon ingredients The fried chicken was boiled while seasoning with sugar, soy sauce, etc. to produce fox udon ingredients. The ingredients were frozen. On the other hand, soy sauce, bonito extract, kumbu extract, mackerel knot, niboshi and the like were used to prepare soy sauce. The soup was frozen in 33g portions.

The finish- frozen ingredients were placed in the central recess of the frozen noodle mass and wrapped with a transparent film. The soup was placed on a wrap and the whole was pillow-wrapped with product packaging to make a product.

[Production test of frozen udon with grooved recess]
Using a tray for producing frozen noodle masses having groove-like recesses for dividing into 1/2, 200 g of frozen udon was produced. Similar to the above, a comparative test was conducted using two types of bread removing machines. The results are shown in the table below.

  By using the twist type, it was possible to suppress the cracking of the product at the time of bread removal to about 0.2%.

[Reference (Study on molding method of noodle block)]
Forming a recess to accommodate ingredients When trying to form a recess by scraping noodles with the hands of a person, the recess is temporarily formed, but the elasticity of the udon causes the recess to be deformed or reduced in size. In other words, it was difficult to create the same shape.

  Further, the same result was obtained even when scraping with a three-nail rolling pin (see JP-A-2001-286267 (Patent 4061612)). In addition, when scraping with a 9-nail rolling pin (see the same publication), although the concave portion could be formed stably, a sufficiently large concave portion could not be formed.

  When put in a tray having a convex portion on the bottom, it was good that a concave portion along the shape of the tray was formed by freezing as it was.

It was difficult to form a groove by scratching manually by forming a groove-like recess for dividing a frozen noodle mass or by a nail-shaped rolling pin.

  In addition, when trying to form a groove by placing a heavy stone in the shape of a groove from above, many so-called short noodles in which the noodles were cut by the heavy stones and noodles that were compressed and deformed were seen.

  On the other hand, when it was put in a tray having a convex portion for forming a groove on the bottom, it could be molded without any problem.

Claims (10)

A method for producing a frozen noodle mass having a recess comprising:
(1) Noodle dough obtained by hydro-mixing the powder mainly composed of cereal flour is made into noodles with a thickness of 1.3 to 3.6 mm, and the noodles are boiled in water at 95 ° C or higher and boiled for an effective time ;
(2) A process of storing a certain amount of boiled and cooked noodles in a tray for noodle mass molding and freeze molding,
At this time, the tray
It is made of a deformable material and has a convex portion on the bottom surface.
(3) A production method comprising a step of removing a frozen molded noodle mass from a tray by deforming the tray.   2. The production method according to claim 1, wherein the concave portion is a hollow shape for housing the frozen ingredient, or a groove shape for dividing the frozen noodle mass. A method for producing a frozen noodle product comprising frozen noodle chunks and frozen ingredients:
(1) The noodle dough obtained by hydromixing the powder containing cereal flour as the main raw material is made into noodles with a thickness of 1.3 to 3.6 mm, and the noodles are boiled in water at 95 ° C or higher and effective for cooking. Boiled;
(2) A process of storing a certain amount of boiled and cooked noodles in a noodle block molding tray and freeze-molding.
A concave portion made of a deformable material and having a dent-like convex portion on the bottom surface and capable of accommodating a freezing material having a weight of 30 to 75% of the weight of the noodle mass. Is molded,
(3) Remove the frozen molded noodle mass from the tray by deforming the tray; and (4) Prepare the frozen ingredients, and store the frozen ingredients directly in the frozen noodle mass recess, The manufacturing method including the process which unites a frozen noodle chunk. A method for producing frozen noodle products comprising:
(1) The noodle dough obtained by hydromixing the powder containing cereal flour as the main raw material is made into noodles with a thickness of 1.3 to 3.6 mm, and the noodles are boiled in water at 95 ° C or higher and effective for cooking. Boiled;
(2) A process of storing a certain amount of boiled and cooked noodles in a noodle block molding tray and freeze-molding.
A groove-shaped recess made of a deformable material and having a convex portion on the bottom surface, and a groove is formed in the noodle mass accommodated thereby, so that the noodle mass can be easily divided when the frozen noodle mass is formed. Is molded,
(3) A production method comprising a step of removing a frozen molded noodle mass from a tray by deforming the tray.   The manufacturing method according to any one of claims 1 to 4, wherein the tray has a plurality of fine grooves for promoting drainage of the boiled noodles. Tray, the surface on which the concave portion of the noodle lumps are formed in which the opposite sides of the area to 210~310cm ² / 200g (noodle lumps by weight), according to any one of claims 1 to 5 Production method.   7. The method according to claim 6, for producing a frozen noodle product for cooking with a pan.   The production method according to any one of claims 1 to 7, wherein the noodle mass has a weight of 150 to 250 g.   The method according to any one of claims 1 to 8, wherein the noodles are udon, soba or ramen. Step (1) noodles noodle dough obtained by hydromixing powder containing 12-17 parts by weight of starch per 100 parts by weight of wheat flour, width 2.9-3.8 mm, thickness 2.6-3.4 The method according to any one of claims 1 to 9, wherein the noodle is mm, and the noodle is boiled with water at 95 ° C or higher for 10 to 12 minutes.