JP2013215139A - Freezing/thawing method and freezing/thawing system of pasta with rice flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a freezing/thawing method and a freezing/thawing system of pasta with rice flour, which enable chewy pasta with rice flour to be provided in a short time after an order is received.SOLUTION: A freezing/thawing system of pasta with rice flour includes: a boiling apparatus 12 that boils the pasta with rice flour for only a shortened boil time at least 20 seconds shorter than a defined boiling time; a quick freezing apparatus 14 that freezes the boiled pasta with rice flour by blowing cold air with a temperature from -50 to -20°C at a wind speed from 0.5 to 30 m/second; a transportation machine 20 that has a freezer 18 for transportation that stores the frozen pasta with rice flour at a temperature of -18°C or lower; a freezer 22 for store storage that stores the transported pasta with rice flour at a temperature of -18°C or lower; and a quick thawing apparatus 24 that holds the pasta with rice flour, having stored in the freezer 22 for store storage, in steam with gauge pressure from 0.02 to 0.1 MPa for only a thawing time of 20 to 60 seconds.

Description

  The present invention relates to a method for freezing and thawing pasta containing rice flour and a freezing and thawing system.

Stores such as convenience stores and fast food restaurants are changing from simply convenient stores to places that offer high-quality and original products that meet the needs of customers. For this reason, in this kind of store, a method of cooking by heating in a short time after receiving an order at the store and selling a high-quality product and an apparatus therefor are actively incorporated.
For example, fried potatoes and fried chickens are sold for sale by predicting the sales volume, fried frozen products in advance.

  In addition, frozen pasta, pilaf and the like are provided after being ordered and then thawed and heated in a microwave oven. Microwave ovens are widely used as devices for providing warm products in a short time after receiving an order. The heating method using a microwave oven has an advantage that the product can be heated in a dry state for a short time, and is extremely excellent as a method for simply heating the product in the chilled distribution.

  However, when noodles such as frozen pasta are thawed and heated, the stiffness of the noodles often disappears. This is due to the fact that the noodles are particularly likely to change their moisture distribution rapidly with time, among other ingredients. As described in Non-Patent Document 1, in noodles that have been boiled with an ideal boil time, a moisture distribution with a large amount of moisture on the outside of the cross section and a small amount of moisture on the inside can be obtained immediately after boiling. With this moisture distribution, the noodles are stiff, but the water distribution becomes more uniform as time passes after boiling, resulting in a so-called “boiled and grown” state and the stiffness is lost.

  Therefore, the method for producing frozen noodles disclosed in Patent Document 1 was developed to provide frozen noodles that can provide an excellent texture after cooking even after being thawed, and heat the raw noodle strings for a short time. The semi-cooked noodles having a water content of about 59.5% or less obtained by freezing are characterized by being frozen. Since the frozen semi-cooked noodles obtained by this production method have a low moisture content, even after thawing, the noodles surface layer part and the central part are moistened with a short heat treatment (boil for 3 to 5 minutes) at home. It is said that noodles with excellent texture similar to the noodles immediately after frying are obtained.

  Moreover, the manufacturing method of the frozen noodle which patent document 2 discloses is the high quality frozen noodles which have the outstanding texture with the resilience close | similar to the boiled authentic noodles after thawing | decompression in a microwave oven etc. Developed for the purpose of providing. In this manufacturing method, the noodle chunks boiled for a shorter time than usual are quickly frozen and then immersed in a thickener-containing solution, which is further rapidly frozen to freeze the attached liquid. It is characterized by.

  According to this method for producing frozen noodles, even after simultaneous thawing with soup in a microwave oven or the like, the moisture content near the surface of the noodle strings is greater than the inside, so that the moisture of the so-called freshly boiled noodles It is said that it can be in a state similar to the distribution, and even the noodles having a texture can be inferior to those of full-fledged noodles.

JP-A-62-134053 JP-A-7-99907

Bessho Chise and Tachiko Niihara, “Changes in rheological properties and starch gelatinization of boiled noodles by freezing storage—effects of freezing and thawing conditions”, Journal of the Japan Society of Home Economics, vol. 50, no. 11, pages 1183 to 1188 (1999)

From a chemical point of view, while the noodles are boiled, the starch contained in the noodles takes in moisture while gelatinizing. That is, in gelatinization, when noodles are heated in water, water molecules enter the gaps between starch molecules taking a crystal structure, and moisture is taken in while the crystal structure is loosened. As gelatinization proceeds, moisture distribution is created in the cross section of the noodle while the noodle is being boiled.
On the other hand, when the noodles in which gelatinization has progressed are cooled, the portion in which gelatinization has progressed (glue solution) gradually becomes cloudy, frees water, and becomes insoluble. This is called aging.

  In recent years, pasta containing rice flour has been provided to the market. Rice flour is more susceptible to aging than wheat flour, and rice flour-containing pasta is characterized by being more likely to age than wheat pasta. In addition, water movement and quality deterioration with time are significant. For this reason, it is difficult to freeze and thaw rice flour-containing pasta and provide it to the user in a state of being firm, compared to ordinary pasta whose flour component consists only of wheat flour, and is difficult to achieve with the prior art.

  For example, in the method for producing frozen noodles disclosed in Patent Document 1, the moisture content of semi-cooked noodles obtained by boiling raw noodles is only limited to about 59.5% or less. Even if the moisture content of the half-cooked noodles is limited, if the moisture distribution in the pasta containing rice flour changes and the pasta containing rice flour grows before being provided to users, the stiffness will disappear.

  In addition, when the frozen half-cooked noodles disclosed in Patent Document 1 are boiled at a store, the quality of rice-pasted pasta may be deteriorated due to excessive spillage of starch by boiling twice. Furthermore, in order to boil the frozen semi-cooked noodles immediately after receiving the order, it is necessary to always prepare hot water at a constant temperature even when there is no order, which causes problems such as labor and cost.

  On the other hand, in the method for producing frozen noodles disclosed in Patent Document 2, the thickener-containing liquid is attached to boiled noodles, so that an additive is added to the produced frozen noodles, which is not pure. For this reason, when the manufacturing method of the frozen noodles which patent document 2 discloses is applied to pasta containing rice flour, there exists a possibility that the original quality of pasta containing rice flour may be impaired.

  In addition, as a method for thawing and heating frozen pasta at a store, steaming with a steamer used for steaming Chinese buns and the like can be considered. However, the steamer used for steaming Chinese buns and the like has a small amount of steam, and it takes about 5 minutes to completely thaw 100 g of frozen pasta. For this reason, pasta containing rice flour is stretched while steaming.

  The present invention has been made in view of the above-described circumstances, and one of its purposes is a method for freezing and thawing rice flour-containing pasta and a freezing and thawing system that can be provided in a short time after an order is placed for a firm rice flour-containing pasta. Is to provide.

  In order to achieve such an object, according to one embodiment of the present invention, a pasta containing rice flour containing rice flour having a flour component of 10% by mass or more, which is performed in a processing factory, is longer than the prescribed boil time of the pasta containing rice flour. A boil process in which the boil process is boiled for a short boil time of 20 seconds or more and a pasta containing rice flour boiled in the boil process at a temperature of −50 ° C. to −20 ° C. A fast-freezing step in which cold air having a wind speed of 0.5 m / second or more and 30 m / second or less is blown to freeze the rice flour-containing pasta, and rice flour-containing pasta frozen in the quick-freezing step is provided. A transport process of transporting in a transport freezer at a temperature of −18 ° C. or lower to the store, and a store having a temperature of −18 ° C. or less of the pasta containing rice flour that has been transported in the transport process and transported in the store A storage step of storing in a tube freezer and the storage of the pasta containing rice flour that has been frozen in accordance with the customer's order in steam with a gauge pressure of 0.02 MPa or more and 0.1 MPa or less. There is provided a method for freezing and thawing pasta containing rice flour, characterized by comprising a quick thawing step for maintaining a thawing time of not less than 2 seconds and not more than 60 seconds.

  According to this method of freezing and thawing pasta containing rice flour, the boil process and rapid freezing process in the processing factory, the transport process from the processing factory to the store, and the storage process and rapid thawing process in the store are centrally managed. In a short period of time after receiving the order, a solid rice flour-containing pasta can be provided.

  According to another aspect of the present invention, a shortened boil time shorter than a prescribed boil time of pasta containing rice flour, which is provided in a processing factory and contains rice flour having a flour component of 10% by mass or more, is shorter than the prescribed boil time of the pasta containing rice flour. A boil device that is only boiled and a pasta containing rice flour boiled by the boil device provided in the processing plant, with a temperature of -50 ° C to -20 ° C and a wind speed of 0.5 m / second to 30 m / second. A freezing device that freezes the pasta containing rice flour and a freezer for transportation that stores the pasta containing rice flour frozen in the rapid freezing device at a temperature of -18 ° C. or less, and provides the pasta containing rice flour A transport machine that transports to the store, a store storage freezer that is provided in the store and stores the pasta containing rice flour transported by the transport machine at a temperature of −18 ° C. or lower, and a store The quick-thawing device for thawing the pasta containing rice flour stored in the freezer for store storage according to customer orders, wherein the pasta containing frozen rice flour has a gauge pressure of 0.02 MPa or more There is provided a freezing and thawing system for pasta containing rice flour, comprising a rapid thawing device that holds a thawing time of 20 seconds or more and 60 seconds or less in steam of 0.1 MPa or less.

  According to this rice flour pasta freezing and thawing system, a boil device and a quick freezing device in a processing factory, a transport machine from the processing factory to a store, and a storage device and a quick thawing device in a store are centrally managed. In a short time after receiving the food, it is possible to provide a firm pasta containing rice flour.

  ADVANTAGE OF THE INVENTION According to this invention, the freezing / thawing | decompression method and freezing / thawing | decompression system of the pasta containing rice flour which can be provided in a short time after an order for the firm rice flour containing pasta is received.

It is a figure which shows schematically the structure of the freezing / thawing system of the pasta containing rice flour of one Embodiment of this invention. It is a figure which shows schematic structure of the quick freezing apparatus in FIG. It is a figure which shows the schematic structure of the rapid defrosting apparatus in FIG. It is a flowchart which shows roughly the process sequence of the freezing / thawing method of the pasta containing rice flour performed using the freezing / thawing system of the pasta containing rice flour of FIG. It is a table | surface which shows the implementation conditions of Examples 1-3. It is a graph which shows the temperature change of the rice flour containing pasta of Example 1 and 2 in a quick freezing process with the internal temperature. It is a radar chart which shows the sensory test result of Examples 1-3. It is a table | surface which shows the implementation conditions of Comparative Examples 1-6. It is a graph which shows the temperature change of the pasta containing the rice flour of the comparative example 1 and the comparative example 2 in a freezing process. It is a radar chart which shows the sensory test result of Comparative Examples 1-6. It is a table | surface which shows the implementation conditions of Comparative Examples 7-9. It is a radar chart which shows the sensory test result of Comparative Examples 7-9.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings. However, the dimensions, materials, shapes, relative arrangements, and the like of the component parts described in this embodiment are not intended to limit the scope of the present invention to that unless otherwise specified.

FIG. 1 is a diagram illustrating a schematic configuration of a rice flour-containing pasta freezing / thawing system (hereinafter also referred to as a freezing / thawing system) according to an embodiment.
The rice-pasted pasta contains a flour component as a main component and moisture, and may contain chicken eggs or salt as necessary. The flour component contains 10% by mass or more and 100% by mass or less of rice flour and 0% by mass or more and 90% by mass or less of wheat flour, and preferably contains 30% by mass or more of rice flour.

  The freezing / thawing system includes a noodle making device 10, a boil device 12, a quick freezing device 14, a factory freezer 16, a vehicle 20 with a transport freezer 18, a store storage freezer 22, and a quick thaw device 24. The noodle making device 10, the boil device 12, the quick freezing device 14 and the factory storage freezer 16 are installed in a processing factory 26, and the store storage freezer 22 and the quick thawing device 24 are used in, for example, convenience stores and fast food stores. It is installed in a priority store 28.

  The noodle making apparatus 10 kneads powder and water, which are raw materials for rice flour containing pasta, and processes the obtained kneaded product into a desired shape to produce raw rice flour-containing pasta. The shape of the pasta containing rice flour is not particularly limited, and may be any of penne, spaghetti, tagliatelle, and the like.

The boil device 12 is a device for boiling rice flour pasta produced by the noodle making device 10 with boiling water.
In the boil device 12, the rice flour-containing pasta is boiled only for a boil time (shortened boil time) that is shorter than a prescribed boil time (boil time). The prescribed boil time is the optimum boil time set assuming that rice pasta containing rice flour is eaten immediately after boiled.

The specified boil time is often specified by the manufacturer of pasta containing rice flour, and varies depending on the shape of the pasta containing rice flour.
The shortened boil time is set to be shorter than the prescribed boil time in a range of 20 seconds to less than 40 seconds. For example, if the prescribed boil time of pasta containing rice flour is 2 minutes, the shortened boil time is set to 1 minute 20 seconds or more and less than 1 minute 40 seconds.

The quick freezing device 14 quickly freezes the rice flour-containing pasta boiled by the boil device 12 immediately after being boiled.
FIG. 2 shows a schematic configuration of the quick freezing apparatus 14. The quick freezing device 14 has a belt conveyor 30, and the belt conveyor 30 has a metal belt 32. The belt 32 defines a conveying path extending in the horizontal direction, and the pasta P containing rice flour immediately after being boiled is put into one end of the conveying path in a state where, for example, one serving is put in a plastic tray T. The

  The quick freezing device 14 has a refrigeration case 34, and the refrigeration case 34 surrounds an intermediate portion excluding both ends of the belt 32. That is, the refrigeration case 34 surrounds the conveyance path defined by the belt 32 except for both ends thereof. In the freezing case 34, a heat exchanger (cooler) 36, a fan 38, and a plurality of nozzles 40 are arranged. The plurality of nozzles 40 are arranged at predetermined intervals along the conveyance path, and each is directed to the belt 32. The air cooled by the heat exchanger 36 is sent toward each nozzle 40 by the fan 38, and cold air is blown toward the belt 32 from the tip of each nozzle 40.

  The temperature of the cold air at the outlet of the nozzle 40 is −50 ° C. or higher and −20 ° C. or lower, and the wind speed of the cold air at the outlet of the nozzle 40 is 0.5 m / second or higher and 30 m / second or lower. That is, the cold air blown from the nozzle 40 to the rice powder-containing pasta P is a jet jet. In addition, the distance from the tip of the nozzle 40 to the pasta P containing rice flour is approximately 20 mm.

The pasta P containing rice flour is blown with cold air according to the moving speed of the belt 32, that is, the time required for the pasta P containing rice flour to pass through all the nozzles 40 or the freezing case 34 (freezing time), As a result, the rice flour-containing pasta P is rapidly frozen. The freezing time is set so that the pasta P containing rice flour is frozen, for example, the temperature of the pasta P containing rice flour is set to −20 ° C. or lower. The time for freezing the pasta at 80 ° C. to −20 ° C. is, for example, 5 minutes to 15 minutes, preferably 10 minutes or less.
In addition, although the quick freezing apparatus 14 of this embodiment was a continuous-type freezing apparatus frozen while moving the pasta containing rice flour, it may be a batch type freezing apparatus that freezes without moving the pasta containing rice flour. Good.

  The rice flour-containing pasta (hereinafter also referred to as frozen pasta) frozen in the quick freezing device 14 is quickly put into the factory storage freezer 16 and stored so that the temperature of the frozen pasta does not exceed -18 ° C. The internal temperature of the freezer 16 for factory storage is −18 ° C. or lower. Preferably, the frozen pasta is packaged in a decompression pack immediately after being frozen in the quick freezing device 14. Also during packaging, the temperature of the frozen pasta is kept at -18 ° C or lower.

  The frozen pasta stored in the factory storage freezer 16 is transported to the store 28 according to demand. For transportation, for example, a vehicle 20 with a transport freezer 18 is used. The internal temperature of the transport freezer 18 is −18 ° C. or lower, and the frozen pasta is transported from the factory storage freezer 16 to the transport freezer 18 in the processing factory 26, and the transport freezer 18 in the store 28 is for store storage. The conveyance of the frozen pasta to the freezer 22 is performed as quickly as possible. For this reason, the temperature of the frozen pasta is kept at −18 ° C. or lower from the factory storage freezer 16 to the store storage freezer 22.

  The internal temperature of the store storage freezer 22 is −18 ° C. or lower, and therefore the temperature of the frozen pasta stored in the store storage freezer 22 is kept at −18 ° C. or lower. The frozen pasta stored in the store storage freezer 22 is thawed using the quick defroster 24 after receiving an order from the customer. The thawed pasta with rice flour is then served with a separately prepared sauce.

FIG. 3 shows a schematic configuration of the quick thawing device 24.
The quick thawing device 24 has a housing 42 that can be sealed, and the housing 42 forms a vapor chamber 44. A plurality of steam pipes 46 are installed in the steam chamber 44, and a plurality of steam holes 48 are formed in each steam pipe 46. Each steam pipe 46 is connected to a steam generator 50 provided outside the housing 42 via a pipe.

  The frozen pasta P is placed in the steam chamber 44 in a state of being placed in a metal cage 52. The car 52 can be taken in and out of the steam chamber 44. The steam hole 48 is directed to the car 52 disposed in the steam chamber 44, and the steam supplied from the steam generator 50 is blown to the frozen pasta P through the steam hole 48 and the mesh of the car 52.

  The steam supplied to the steam chamber 44 through the steam hole 48 is saturated steam (pressurized steam) having a gauge pressure of 0.02 MPa to 0.1 MPa. In the quick thawing device 24, for example, when operated by a store clerk, the supply of the pressurized steam to the steam chamber 44 can be started and ended at a predetermined timing.

When the frozen pasta P is thawed and heated, the supply of pressurized steam to the steam chamber 44 is started after the frozen pasta P is placed in the steam chamber 44. Then, after the time (defrosting time) of 20 seconds to 60 seconds, preferably 30 seconds to 40 seconds has elapsed since the start of the supply of pressurized steam, the pasta containing rice flour thawed and heated by pressurized steam is added to the steam chamber. Remove from 44.
That is, the thawing time of the frozen pasta P by the rapid thawing device 24 is set to 20 seconds or more and 60 seconds or less, preferably 30 seconds or more and 40 seconds or less.

  FIG. 4 is a flowchart schematically showing a method for freezing and thawing pasta containing rice flour (hereinafter, also simply referred to as a freezing and thawing method) performed using the rice flour containing pasta freezing and thawing system according to one embodiment.

  In the freezing / thawing method of FIG. 4, first, the noodle making process S <b> 10 is performed, and the noodle making apparatus 10 manufactures fresh rice flour-containing pasta. Then, the boil process S12 is performed, and the raw rice flour-containing pasta produced in the noodle making process S10 is boiled for a shortened boil time that is shorter than the specified boil time by 20 seconds or more and less than 40 seconds.

The rice flour-containing pasta boiled in the boil process S12 is frozen using the quick freezing apparatus 14 in the quick freeze process S14. That is, the pasta containing rice flour is frozen by blowing cold air having a temperature of −50 ° C. to −20 ° C. and a wind speed of 0.5 m / second to 30 m / second.
The frozen rice flour-containing pasta is packed under reduced pressure in the packaging step S16 and wrapped in a packaging bag, and is temporarily stored in the factory storage freezer 18 at a temperature of -18 ° C or lower as the factory storage step S18. .

  Thereafter, the frozen pasta containing rice flour, i.e., frozen pasta, is placed in the transport freezer 18 of the vehicle 20 and transported to the store 28 in the transport step S20, and then transferred to the store freezer 22 as the store storage step S22. Can be put. Note that the packaging step S16 and the factory storage step S18 may be omitted, and the transport step S20 may be performed following the quick freezing step S14.

Then, the order determination step S24 is executed, and it is determined whether or not there is an order for food using pasta containing rice flour from the customer at the store 28. As a result of the determination, when there is an order, the quick thawing step S26 is executed. In the rapid thawing step S26, the frozen pasta is thawed using the rapid thawing device 24. That is, the frozen pasta is thawed using saturated steam having a gauge pressure of 0.02 MPa or more and 0.1 MPa or less for a thawing time of 20 seconds to 60 seconds, preferably 30 seconds to 40 seconds.
The thawed rice flour-containing pasta is provided with a separately prepared sauce on the providing step S28. With the above, the method for freezing and thawing pasta containing rice flour is completed.

  According to the freezing / thawing system and method of freezing / thawing of frozen pasta containing rice flour according to one embodiment described above, the boil condition of the boil process S12, the quick freeze condition of the quick freeze process S14, the transport condition of the transport process S20, the store storage process The storage conditions of S22 and the thawing conditions of the quick thawing step S26 are centrally managed and set so as to harmonize as a whole in order to provide customers with a solid rice flour-containing pasta.

  Specifically, in the boil process S12 of pasta containing rice flour, the boil is stopped when the moisture distribution in the pasta containing rice flour has reached an optimal moisture distribution taking into account the change in the rapid thawing process S26. In the quick freezing step S14, the pasta containing rice flour is rapidly frozen so as to maintain the moisture distribution, and then frozen in the transporting step S20 and the store storage step S22 so as to maintain the moisture distribution. Rice flour pasta is transported and stored. In the rapid thawing step S26, the frozen pasta is thawed and heated in a short time by a method having little influence on the moisture distribution.

  For this reason, according to the freezing / thawing system and frozen / thawing method of frozen pasta containing rice flour of one embodiment described above, even when the pasta is easily aging, the optimal moisture distribution is provided at the time it is provided to the customer. Realized and rich rice flour-containing pasta can be provided to customers.

  On the other hand, in the conventional method for freezing and thawing frozen frozen pasta, in order to reduce the load on the refrigerator during the heat removal and freezing of the boiled pasta after the boil of the pasta at the processing factory, However, relatively cool air cooling, natural cooling, running water cooling or sprinkling cooling is performed. That is, the pasta is processed based on the viewpoint of efficiently operating the processing factory, not the viewpoint of the stiffness of the pasta. On the other hand, in the conventional method for freezing and thawing frozen pasta, the frozen pasta can be used at a store using various thawing means such as a microwave oven and a boil, with thawing conditions set independently of the freezing conditions at the processing plant. Thawed and heated.

  Thus, in the conventional method for freezing and thawing frozen frozen pasta, the freezing conditions and the freezing conditions are harmonized between the processing factory and the store, in other words, between the frozen pasta manufacturer and the seller. Not. For this reason, in the conventional method for freezing and thawing frozen frozen pasta, the moisture distribution of the pasta deviates from the optimum moisture distribution at the time it is provided to the customer, and the stiffness of the pasta is lost. In particular, pasta containing rice flour is susceptible to aging, and the conventional method for freezing and thawing frozen pasta loses its elasticity.

<Example>
As Examples 1 to 3, the method for freezing and thawing pasta with rice flour shown in FIG. 4 was performed under the conditions shown in FIG. However, the packaging process S16, the factory storage process S18, the transport process S20, the store storage process S22, and the order determination process S24 are omitted.
Moreover, in quick freezing process S14, the cold wind of the wind speed and temperature shown in FIG. 5 was sprayed on the pasta containing rice flour in the freezer. As shown in FIG. 6 together with the temperature inside the freezer, the temperature of the pasta containing rice flour of Example 1 and Example 2 was reduced to −20 ° C. or less in 9 minutes by adding pasta of 80 ° C. or more.

Then, two expert panelists conducted a sensory test on the thawed pasta containing rice flour and evaluated the quality. There were 10 sensory inspection items, and each item was evaluated in 7 stages. The evaluation results are shown in FIGS.
As shown to Fig.7 (a)-(c), as a result of a sensory test, all the pasta containing rice flour of Examples 1-3 obtained high evaluation with no dispersion | variation between items.

<Comparative example>
As Comparative Examples 1 to 6, a boil process, a natural cooling process, a freezing process, and a thawing process (thawing and reheating process) were sequentially performed on raw rice flour-containing pasta under the conditions shown in FIG. The sensory test was carried out in the same manner as in Examples 1 to 3. In the natural cooling process, the rice flour pasta boiled in the boil process was left in the room until it reached room temperature (20 ° C.). As the freezing process, two types of quick freezing and slow freezing were carried out. In slow freezing, pasta containing rice flour was left in the freezer without blowing cold air. In addition, as the thawing means in the thawing process, three types of boil in 100 ° C. hot water, 500 W microwave and normal pressure steam were adopted.

As shown in FIG. 9, in order to cool the 20 ° C. rice flour-containing pasta that has undergone the natural cooling process to −20 ° C., 5 minutes is required for quick freezing in Comparative Example 1 and 30 minutes is required for slow freezing in Comparative Example 2. It cost.
10A to 10C show the sensory test results of Comparative Examples 1 to 6. FIG. As is clear from FIG. 10, when the thawing means is a boil or microwave, the test result changes extremely depending on which one of quick freezing and slow freezing is adopted in the freezing process, and slow freezing is adopted. Sometimes the quality is extremely low. Moreover, freezing unevenness occurred in slow freezing.

  Comparing the degree of variation between items between the thawing means, the variation was the smallest when atmospheric steam thawing was adopted and the largest when boil thawing was adopted. When boil thawing was adopted, the quality was remarkably reduced and strong boiled growth occurred. The range thawing has the effect of ensuring the hardness and stiffness of the pasta, but has the disadvantage of causing thawing unevenness or becoming hard as soon as it cools. In the case of steam thawing, there was little variation between items, but it took too much time to thaw, and even after 4 minutes, the center had not been thawed and it was necessary to loosen it with chopsticks.

  Although the quality of these Comparative Examples 1-6 was not satisfactory, from the results of Comparative Examples 1-6, quick freezing was effective and the moisture control had a strong effect on the stiffness and hardness of pasta containing rice flour. We were able to confirm the trend of exerting.

  Next, as Comparative Examples 7 to 9, as shown in FIG. 11, the comparative examples 1, 3, and 5 were not subjected to natural cooling in the cooling process but were immersed in cold water for a short time to quickly take rough heat. In the same manner as in the case, the pasta containing rice flour was frozen and thawed, and then the quality was evaluated by a sensory test. As a result, as shown in FIG. 12, when the cooling process using cold water such as udon and soba was adopted, the quality of the pasta containing rice flour was lowered by all the thawing means.

  The present invention is not limited to the above-described embodiment, and includes a form obtained by modifying the above-described embodiment.

  For example, the rice flour pasta freezing and thawing system of one embodiment described above has the factory freezer 16, but when the rice flour pasta frozen by the quick freezing device 14 is shipped directly to the store 28. The factory freezer 16 may be omitted.

DESCRIPTION OF SYMBOLS 10 Noodle making apparatus 12 Boil apparatus 14 Quick freeze apparatus 16 Freezer for factory storage 18 Freezer for transport 20 Vehicle (transport machine)
22 Freezer for store storage 24 Quick defroster 26 Processing factory 28 Store

Claims (2)

A boil process that is performed at a processing factory and boiled pasta containing rice flour containing 10% by mass or more of rice flour for a shortened boil time that is 20 seconds or more shorter than the prescribed boil time of the pasta containing rice flour;
In the processing factory, following the boil process, the rice flour boiled in the boil process has a temperature of −50 ° C. to −20 ° C. and a wind speed of 0.5 m / second to 30 m / second. A quick freezing step of blowing cold air to freeze the rice flour pasta;
A transportation step of transporting the pasta containing rice flour frozen in the quick freezing step in a freezer for transportation at a temperature of −18 ° C. or less to a store providing the pasta containing rice flour;
A storage step of storing the rice flour-containing pasta carried in the store and stored in the store storage freezer at a temperature of −18 ° C. or lower;
The frozen pasta containing rice flour is kept in the steam at a gauge pressure of 0.02 MPa or more and 0.1 MPa or less for a thawing time of 20 seconds or more and 60 seconds or less in accordance with customer orders. A method for freezing and thawing pasta containing rice flour, comprising a rapid thawing step. A boil device that is provided in a processing factory and boils pasta containing rice flour containing 10% by mass or more of rice flour for a shortened boil time that is 20 seconds or more shorter than the prescribed boil time of the pasta containing rice flour;
Cold rice with a temperature of −50 ° C. to −20 ° C. and a wind speed of 0.5 m / sec to 30 m / sec is sprayed on the rice flour pasta provided in the processing factory and boiled with the boil device, and contains the rice flour A quick freezing device for freezing pasta;
A transporting machine that has a freezer for transporting rice flour pasta frozen in the quick freezing apparatus at a temperature of −18 ° C. or less, and transports it to a store that provides the rice flour pasta;
A store freezer for storing the rice flour pasta provided in the store and transported by the transport machine at a temperature of −18 ° C. or lower;
A quick thawing device for thawing the pasta containing rice flour that is provided in the store and stored in the freezer for store storage according to customer orders, wherein the pasta containing rice flour that has been frozen is gauge pressure And a rapid thawing device that holds a thawing time of 20 seconds or more and 60 seconds or less in steam of 0.02 MPa or more and 0.1 MPa or less.

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