JP2013034445A - Freeze-burn inhibitor for frozen noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freeze-burn inhibitor for frozen noodles, and to provide frozen noodles prevented from freeze-burn using the same.SOLUTION: The freeze-burn inhibitor for frozen noodles is provided, being characterized by including a kind of a fat and oil with its melting point ranging from ≥5°C and ≤30°C. A method for preventing frozen noodles from freeze-burn is also provided, being characterized by comprising: applying such a freeze-burn inhibitor described in either one of Claims 1 to 5 onto heat-treated noodles followed by freezing the noodles.

Description

  The present invention relates to an anti-freezing agent for frozen noodles.

Frozen foods have received instructions from many consumers due to their storage and convenience, and their varieties and production volumes are increasing. In particular, cooked frozen foods can be eaten immediately after being thawed, and are therefore widely used in connection with changes in food culture such as eating a single meal.
However, it is known that in these frozen foods, moisture is sublimated from the product due to temperature changes in retail stores and freezers in general households, and a phenomenon called “freezing and burning” occurs. Freezing burn causes problems such as drying of the product surface and adhesion of frost to the packaging material. Especially in frozen noodles, it causes deterioration of starch and protein, deterioration of texture due to product hardening, and whitening of the appearance. Because it is a phenomenon that significantly reduces the commercial value, the solution has been desired.

  Conventionally, as a means for preventing “frozen baking” of frozen noodles, for example, a method in which at least water, salt, fats and oils, and a thickener are attached to cooked noodles and then frozen is proposed ( Patent Document 1).

  On the other hand, in the production of frozen pasta, it has been proposed in the past to add an emulsified liquid (Patent Document 2), fats and oils or emulsified oils and fats (Patent Document 3) to boiled spaghetti. However, the purpose was to improve the loosening of the noodles, not to prevent freezing.

Recently, however, it has been proposed to use emulsified oils and fats to prevent freezing and burning.
For example, in Patent Document 4, boiled noodles are coated with emulsified oil obtained by mixing and emulsifying water, fats and oils, proteins and / or hydrolysates thereof, and thickening polysaccharides, and then the noodles are frozen. The noodle mass is shaped and frozen so as to form a recess in the central portion, and during or after the freezing, water or an aqueous liquid is attached to the surface of the noodle, and further frozen to be applied to the surface of the noodle A method for producing frozen noodles characterized by forming a frozen layer of water or an aqueous liquid is described. However, in this method, the refrigeration process must be repeated a plurality of times, and the procedure is complicated.
In addition, for example, Patent Document 5 discloses a method for producing frozen food by subjecting a fat and oil to which an emulsifier has been added to food to freeze the food, and Patent Document 6 includes an emulsifier, a polyhydric alcohol, It describes that a high-oil emulsified oil / fat composition containing water and fat under specific conditions is attached to boiled noodles and frozen.

  However, none of the conventional methods for preventing freeze-burning has been satisfactory yet because the procedure is complicated and the effect is not sufficient.

International Publication No. 2009/054100 JP 57-9749 A JP 2000-32938 A JP 2007-174920 A International Publication No. 2003/022079 JP 2010-246466 A

  An object of the present invention is to prevent freeze-burning of frozen noodles that occurs due to temperature changes during frozen storage, and that does not affect the flavor and taste of the frozen noodles, and the freeze-burning inhibitor It is an object of the present invention to provide frozen noodles that are prevented from being frozen and burned.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that fats and oils having a melting point in the range of 5 ° C. or higher and 30 ° C. or lower, or emulsifiers and fats, or water in an appropriate ratio to the emulsifiers and fats and oils. By attaching the emulsified liquid to the heat-treated noodles such as boiled noodles and steamed noodles and freezing them, it is possible to prevent freeze-burning caused by temperature changes during frozen storage, The present inventors have found that the drying of noodles and the deterioration of the appearance caused by can be prevented, and the present invention has been completed.

That is, this invention solves the said subject with the freezing burn prevention agent of the frozen noodles characterized by containing fats and oils and the melting | fusing point of the said fats and oils in the range of 5 to 30 degreeC.
Moreover, this invention solves the said subject by the freeze-bake prevention method of frozen noodles characterized by making the said freeze-bake prevention agent adhere to the heat-processed noodle, and freezing.
Furthermore, this invention solves the said subject with the manufacturing method of the frozen noodle characterized by making the said frozen anti-burning agent adhere to the heat-processed noodle, and freezing.
Furthermore, this invention solves the said subject with the frozen noodle characterized by the above-mentioned frozen anti-baking agent adhering to the surface.

  ADVANTAGE OF THE INVENTION According to this invention, since the frozen noodles which generate | occur | produce by the temperature change during frozen storage can be prevented, the high quality frozen noodles without freezing can be provided.

The freeze-burning inhibitor of the present invention is characterized by containing fats and oils. The melting point of the oil / fat may be in the range of 5 ° C. or higher and 30 ° C. or lower as the melting point of the entire fat / fat contained in the freeze-burning inhibitor of the present invention. Considering adhesion to noodles, the melting point of the fat is preferably 15 ° C. or higher and 27 ° C. or lower. Examples of the fats and oils having such a melting point include palm oil, palm oil, palm kernel oil, lard and the like, and hardened fats and oils thereof, and these may be used alone or in combination. Since the above fats and oils are natural products and a mixture of various hydrocarbons, their melting points generally vary, but in the present invention, the melting points of fats and oils are specified even for fats of the same origin. It is characterized by being used.
Or the fats and oils used for this invention are the mixed fats and oils adjusted so that melting | fusing point might be 5 degreeC or more and 30 degrees C or less combining the said fats and oils and / or higher melting point fats, and lower melting point fats and oils. But you can. Examples of the higher melting point fat include beef tallow, and examples of the lower melting point fat include rapeseed oil, soybean oil, safflower oil, corn oil, cottonseed oil, sesame oil, olive oil and the like.

The melting point of the fat used in the present invention can be confirmed by the following method.
(Measurement method of fat and oil melting point)
One end of a glass tube having an inner diameter of 1 mm is immersed in heated and dissolved oil and fat and filled with oil and fat to a height of about 10 mm. The glass tube filled with fats and oils is stored in a freezer at −20 ° C. for 24 hours to completely solidify the filled fats and oils. 10 ml of water is put into a test tube and stored in an incubator at 0 ° C. for 24 hours so that the water temperature becomes 0 ° C. The glass tube filled with the solid fat prepared in advance is put in the water of the test tube so that the fat portion is on the bottom. Set the incubator at the desired temperature, store for 24 hours, and check the behavior of the fats and oils. The lowest temperature at which the fat increased was taken as the melting point of the fat.

The antifreezing agent of the present invention may further contain an emulsifier. Although the quantity of an emulsifier should just be 0.1 mass part or more with respect to 100 mass parts of fats and oils contained in the freezing prevention agent of this invention, it is preferable to set it as 0.5 mass part or more. On the other hand, since the emulsifier has a unique flavor, the amount is preferably small. In consideration of the effect of freeze-burning and taste, 0.1 to 3.0 parts by mass is preferable, and when the taste is emphasized, 0.1 to 1.5 parts by mass is preferable.
The emulsifier is not particularly limited as long as it is soluble in fats and oils and is safe as a food additive. Examples thereof include polyglycerin fatty acid esters, monoglycerides, sucrose fatty acid esters, and the like. Or may be used in combination.
Hereinafter, the mixture of the oil and fat of the present invention and the emulsifier may be referred to as an emulsified oil and fat.

In addition to the emulsified fats and oils, the anti-freezing agent of the present invention may further contain water. Although content of water should just be 5-100 mass parts with respect to 100 mass parts of the above-mentioned emulsified fats and oils (100 mass parts as a total amount of fats and oils and an emulsifier), 5-50 mass parts is preferable.
When the anti-freezing agent of the present invention contains water, it is preferably prepared as an emulsion mixed with emulsified oil. This emulsified liquid may be prepared by previously mixing water and emulsified fats and oils before applying the anti-freezing agent of the present invention to the noodles, or, first, only water is added to the noodles, followed by emulsification. You may prepare by adding these after mixing fats and oils. Preferably, an emulsion is prepared in advance and then applied to the noodles.

  The freezing / burning preventing agent of the present invention may be composed of only the above fats, emulsified fats or emulsions, but may contain other components as necessary. Examples of other components include additives such as salt, seasoning, fragrance, and preservative. However, unlike the composition described in JP 2010-246466 A, it is not necessary for the freeze-proofing agent of the present invention to contain a polyhydric alcohol.

  The types of noodles to which the anti-freezing agent of the present invention can be applied are not particularly limited, and noodles such as udon, Chinese noodles, raw noodles, cold wheat, kishimen, pasta, etc., rice flour such as rice noodles, pho, etc. All kinds of noodles such as noodles and soba noodles can be mentioned. There is no restriction | limiting in particular also in the shape and length of noodles, It can be things of all shapes, such as thin noodles, thick noodles, flat noodles, long pasta, short pasta, flat pasta, noodle skin. Moreover, as needed, ingredients, such as meat and vegetables, seasonings, etc. may be wrapped or kneaded.

The noodles are subjected to a heat treatment such as steaming in advance before applying the freeze-burning inhibitor of the present invention. The noodles before the heat treatment may be dry noodles, raw noodles or semi-raw noodles. The heat treatment method for boiled and steamed noodles may be a conventional method and is not particularly limited.
If necessary, the heat-treated noodles may be cooled before applying the freeze-burning inhibitor of the present invention. Although cooling can be performed by any method such as water cooling or air cooling, water cooling is preferable because the texture of the noodles when eating is further improved.

  The freeze baking inhibitor of the present invention is applied to the heat-treated noodles. The application amount may be 3 parts by mass or more in terms of the mass of oil or emulsified oil / fat with respect to 100 parts by mass of the heat-treated noodle, but the application amount of the anti-freezing agent of the present invention is excessively increased. Then, the surface becomes sticky or greasy, and there is a risk of adversely affecting the taste. More preferably, it is 4-8 mass parts. What is necessary is just to add so that the amount of the fats and oils or emulsified fats and oils contained in an emulsion may become the said mass when applying as an emulsion.

  More specifically, the anti-freezing agent of the present invention is added to the heat-treated noodle so that the anti-freezing agent is attached to the surface of the noodle. The means for the adhesion treatment is not particularly limited as long as it is a method capable of adhering a freezing and baking inhibitor to the entire surface of the noodle, for example, a method of spraying or applying a freezing and baking agent to noodles, A method of adding an anti-burning agent and mixing them may be mentioned.

  Frozen noodles can be produced by freezing the noodles to which the anti-freezing agent of the present invention is attached. Freezing may be performed under normal means and at a temperature (for example, about −10 ° C. or lower) after appropriately wrapping noodles with a packaging material. Since the frozen noodles to which the anti-freezing agent of the present invention is attached are inhibited from freezing and burning during freezing storage, the drying and appearance deterioration of the noodles due to freezing and burning are improved, and the commercial value is improved.

  The frozen noodles obtained by the above procedures are thawed, seasoned as necessary, and eaten. As a method of thawing, microwave heating is convenient and preferable. The noodles thus thawed can provide the original good appearance, texture and freshness due to the prevention of freeze-burning.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

Test Example 1 Anti-freezing effect of noodles Salad oil and palm oil were mixed to prepare a mixed fat having a melting point of 25 ° C. (Production Example 1).
To 100 parts by mass of fats and oils obtained by mixing salad oil and palm oil, 0.8 parts by mass of various emulsifiers were mixed to prepare mixed emulsified fats and oils having a melting point of 25 ° C (Production Examples 2 to 4).
Water was added to the mixed emulsified oil prepared in the same procedure as in Production Example 2 to prepare an emulsion (Production Example 5).
For comparison, salad oil (melting point −20 ° C.), palm oil (melting point 38 ° C.), and water were prepared (Comparative Examples 1 to 3).

Dry spaghetti (1.7mm in diameter, manufactured by Ma Ma Macaroni Co., Ltd.) with boiling water for about 8 minutes and then quickly cool with cold water. Spaghetti was prepared.
Any of the compositions of Production Examples 1 to 5 and Comparative Examples 1 to 3 described in Table 1 below was added to 200 g of spaghetti with this boil. The addition amount of the composition was 10 g in Production Examples 1 to 4 and Comparative Examples 1 to 3, and 12 g in Production Example 5. That is, the fat or emulsified fat was added so as to be 5 parts by mass with 100 parts by mass of spaghetti by boiling. The spaghetti was thoroughly entangled with the composition, and then sealed with a freezing-resistant packaging material with visible contents. This was placed on a heat sheet set at −10 ° C. and stored for 24 hours in a freezer set at −20 ° C.
After storing for 24 hours, the spaghetti taken out of the packaging material and heated and thawed in a microwave oven was evaluated for the state of freezing and baking (whitening of noodles) according to the evaluation criteria shown in Table 2 below.
The results are shown in Table 1. The composition of Production Examples 1 to 5 showed the effect of preventing the noodles from freezing and burning.

Test Example 2 Effect of fat and oil melting point To 100 parts by weight of salad oil, palm oil, or fats and oils appropriately mixed with them, 0.8 parts by weight of sucrose fatty acid ester was mixed, and the mixed emulsified fat and oil composition having melting points shown in Table 3 below. (Production Examples 6 to 10 and Comparative Examples 4 to 7) were prepared. 10 g of each of these mixed emulsified fats and oils was added to 200 g of spaghetti boiled in the same procedure as in Test Example 1 (5 parts by weight of emulsified fats and fats with respect to 100 parts by weight of spaghetti with boil) and entangled well throughout. This was packaged and frozen in the same procedure as in Test Example 1 to evaluate freezing and burning.
The results are shown in Table 3. The effect of preventing the noodles from freezing and burning was recognized in oils with a melting point of 5 ° C to 30 ° C.

Test Example 3 Effect of Emulsifier Content For 100 parts by mass of mixed fat and oil of salad oil and palm oil, the amount of polyglycerin fatty acid ester shown in Table 4 below is mixed, and a mixed emulsified oil and fat composition having a melting point of 25 ° C. (Production Examples 11 to 11). 17) was prepared. 10 g of each of these mixed emulsified fats and oils was added to 200 g of spaghetti boiled in the same procedure as in Test Example 1 (5 parts by weight of emulsified fats and fats with respect to 100 parts by weight of spaghetti with boil) and entangled well throughout. This was packaged and frozen in the same procedure as in Test Example 1 to evaluate freezing and burning.
The results are shown in Table 4 (the results of Production Examples 1 and 2 described in Table 1 are also shown again). In Production Examples 15, 16, and 17, whitening of the noodle surface was effectively suppressed, but when the frozen spaghetti was thawed and eaten, the emulsifier on the noodle surface showed a unique flavor, and the taste was favorable. It wasn't.

Test Example 4 Effect of Water Content Emulsified oils and water in amounts shown in Table 5 below were mixed to prepare an emulsion (Production Examples 18 to 25). These emulsions were added to 200 g of boiled spaghetti prepared in the same procedure as in Test Example 1 in an amount of 5 parts by mass as an emulsified oil / fat with respect to 100 parts by mass of spaghetti. This was packaged and frozen in the same procedure as in Test Example 1 to evaluate freezing and burning.
The results are shown in Table 5 (along with the results of Production Examples 2 and 5 described in Table 1).

Test Example 5 Effect of Emulsified Liquid 0.8 parts by mass of polyglycerin fatty acid ester was mixed with 100 parts by mass of fats and oils obtained by mixing salad oil and palm oil to prepare mixed emulsified oils and fats having a melting point of 25 ° C.
10 g of the above emulsified fat and 5 g of water are separately added to 200 g of boiled spaghetti prepared in the same procedure as in Test Example 1, and the whole is entangled well, and the composition shown in Production Example 26 of Table 6 below is attached to the spaghetti Was prepared. The obtained spaghetti was packaged and frozen in the same procedure as in Test Example 1 to evaluate freezing and burning.
The results are shown in Table 6 (along with the results of Production Example 21 described in Table 5). When the emulsified oil and water were added separately (Production Example 26), the effect of preventing freezing and burning was equivalent to the case where the emulsified oil and water were added in advance as an emulsion (Production Example 21).

Test Example 6 Effect of Addition of Oil and Fat The mixed emulsified oil and fat composition of Production Example 2 was added in the amount shown in Table 7 below with respect to boiled spaghetti prepared in the same procedure as in Test Example 1, and was entangled well throughout. This was packaged and frozen in the same procedure as in Test Example 1 to evaluate freezing and burning.
The results are shown in Table 7. In addition, when the frozen spaghetti was thawed and eaten, the ratio of boiled noodles to emulsified oils and fats was good until 100: 1 to 100: 10, but those with 100: 12 were quite oily It was a thing.

Claims (9)

  An anti-freezing agent for frozen noodles, comprising oil and fat, wherein the oil and fat have a melting point in the range of 5 ° C or higher and 30 ° C or lower.   Furthermore, the emulsifier is contained, The freeze-baking prevention agent of Claim 1 characterized by the above-mentioned.   The amount of emulsifier is 0.1 mass part or more with respect to 100 mass parts of fats and oils, The freeze-burn-proofing agent of Claim 2.   Furthermore, the freeze-baking prevention agent of Claim 2 or 3 containing water.   The freezing-burning prevention agent of Claim 4 which contains 5-100 mass parts water with respect to 100 mass parts of total amounts of fats and oils and an emulsifier.   A method for preventing freezing and burning of frozen noodles, comprising freezing and baking the antifreeze agent according to any one of claims 1 to 5 to frozen noodles.   The method according to claim 6, wherein the treatment for adhering the anti-freeze agent to the noodle is performed by spraying or applying the anti-freeze agent to the noodle, or adding and mixing the anti-freeze agent to the noodle.   A method for producing frozen noodles, comprising the steps of adhering the antifreeze agent according to any one of claims 1 to 5 to frozen noodles that have been heat-treated, and then freezing them.   Frozen noodles, wherein the antifreeze agent according to any one of claims 1 to 5 adheres to the surface.