JP2014031935A - Method of manufacturing frozen seasoning liquid, chilled noodles - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of manufacturing frozen seasoning liquid that can uniformly freeze seasoning liquid such as soup, pasta sauce, and the like containing a high concentration of salt and provide excellent cookability and preservability, and chilled noodles.SOLUTION: In a method of manufacturing frozen seasoning liquid, seasoning liquid having a salt concentration of 0.3 mass% or more is sprayed on an ice making surface and quickly frozen, and a resulting product is crushed and/or flaked off from the ice making surface. Chilled noodles are obtained by mixing frozen seasoning liquid with warm noodles to simultaneously perform the thawing of the frozen seasoning liquid and the chilling of the noodles.

Description

  The present invention relates to a method for producing a frozen seasoning liquid and chilled noodles obtained using such a method.

A seasoning liquid that is added to noodles and eaten together with the noodles is made from a soup extracted from salt, aquatic products, livestock products, vegetables, or the like, a chemical seasoning, a spice, or the like. These seasonings are usually distributed in a concentrated or powdered state, and are usually diluted or dissolved to an appropriate concentration before eating.
The seasoning liquid is eaten by applying it to the noodles in a warm state or by attaching the noodles.
Also, particularly in summer, seasoning liquids such as chilled udon, chilled Chinese, cold pasta, and cold soup may be eaten in a chilled state.

  By the way, in recent years, with the diversification of food culture, the form of eating that has not been seen in the past is increasing. Considering diversification of eating forms and further distribution and storage of food, it is preferable to use a frozen seasoning in which the seasoning liquid is frozen. In particular, in summer, the consumption of chilled noodles such as chilled udon and chilled pasta increases, so there is a need for a frozen seasoning liquid in which the soy sauce and sauce used for these are frozen.

  Seasoning liquids such as soy sauce are uniformly mixed due to the physical properties of each component because salt, sugar and ingredients are mixed in so-called soup stock consisting mainly of umami ingredients such as amino acids. It was very difficult to freeze. In particular, when salt is contained in a high concentration, there are problems that freeze concentration cannot be performed and the ice making apparatus cannot be uniformly frozen, and the ice making apparatus is corroded.

  Patent Documents 1 to 3 disclose a method for freezing seawater as means for making water containing high-concentration salinity.

JP 2011-85388 A JP 2006-266641 A JP 2008-281294 A

  However, the above method is mainly intended to produce frozen seawater with high cooling efficiency in order to maintain the freshness of seawater fish. Attempts have been made to uniformly freeze seasonings such as soy sauce containing salt at a high concentration. It wasn't.

  The present invention has been made in view of the above circumstances, and can freeze a seasoning liquid such as soy sauce containing salt at a high concentration uniformly, and a method for producing a frozen seasoning liquid excellent in preservability and cooking properties It is an issue to provide.

  As a result of intensive studies to solve such problems, the present inventors have completed the present invention.

  That is, the present invention is a frozen seasoning characterized in that a seasoning liquid having a salt concentration of 0.3% by mass or more is sprayed on an ice making surface, rapidly frozen, and the product is peeled off from the ice break and / or the ice making surface. It is a manufacturing method of a liquid.

  In the present invention, the temperature of the ice making surface is preferably -60 ° C to -10 ° C.

  In the present invention, the solid content concentration of the seasoning liquid is preferably 10 to 30% in terms of Brix.

  In the present invention, the frozen seasoning liquid is preferably flaky.

  The present invention is suitable for freezing soup in the seasoning liquid.

  The present invention also provides a chilled noodle obtained by mixing the frozen seasoning liquid obtained by the above-described method for producing a frozen seasoning liquid with warm noodles, and simultaneously thawing the frozen seasoning liquid and cooling the noodles. Can do.

  According to the method for producing a frozen seasoning liquid of the present invention, it is possible to uniformly freeze a seasoning liquid such as soup containing salt at a high concentration, and to provide a method for producing a frozen seasoning liquid having excellent storage stability and cooking properties. be able to.

It is the schematic of a preferable ice making apparatus in the manufacturing method of the frozen seasoning liquid of this invention.

  Hereinafter, the present invention will be described in detail with specific examples.

  The seasoning liquid in the present invention is soy sauce, salt, sugar, mirin, seasoning, etc. in the soup stock leached with various varieties typified by bonito, kelp, umami and other water-soluble components Although it will not specifically limit if it is a edible liquid substance seasoned, it contains salt in the ratio of 0.3 mass% or more. The seasoning liquid in the present invention contains a salt content of 0.3% by mass or more, preferably 1.0% by mass or more, and more preferably 2.0% by mass or more. preferable.

  In the method for producing a frozen seasoning liquid of the present invention, the solid content concentration of the seasoning liquid is preferably 60% or less, more preferably 40% or less, and most preferably 10 to 30% in terms of Brix.

  Examples of the seasoning liquid include noodle soup, pasta sauce, and chilled Chinese sauce. These include normal noodle soup, pasta sauce, and those prepared according to the sauce manufacturing method.

As noodle soup, you can eat noodles such as udon, soba, soup noodles, cold wheat, etc.
Examples include various varieties such as bonito bonito, kombu, boiled sashimi and other soups that are mainly composed of umami, and seasonings such as soy sauce and mirin.

  Examples of pasta sauces include sauces for finishing pasta dishes with pasta such as boiled spaghetti and macaroni, especially tomato-based pasta sauces used for cold pasta sauces and basil-based pasta sauces It is done.

  Sauces for chilled Chinese include sauces with sauce or soy sauce.

  The method for producing a frozen seasoning liquid of the present invention is produced by spraying the above-mentioned seasoning liquid on an ice making surface, rapidly freezing it, and peeling the product from the ice breaking and / or ice making surface.

  In the present invention, the ice making surface to which the seasoning liquid is sprayed is preferably cooled to a temperature at which the sprayed seasoning liquid can be rapidly frozen. Specifically, it is −60 ° C. to −10 ° C., preferably −50 ° C. to −20 ° C., particularly preferably −45 ° C. to −30 ° C.

  A seasoning liquid is sprayed on the ice making surface cooled to the above temperature, and the product is obtained by rapidly freezing. In the present invention, the product refers to a thin frozen seasoning liquid having a thickness of 1 mm to 5 mm obtained by spraying a seasoning liquid on the ice making surface cooled to the above temperature and rapidly freezing it.

  In the present invention, the amount of the seasoning liquid sprayed on the ice making surface can be arbitrarily adjusted to such an amount that a thin product having a thickness of 1 mm to 5 mm can be formed on the ice making surface.

  As the refrigerant used for cooling the ice making surface, a known medium used in a general freezing cycle can be used.

  By cooling to the above temperature, the seasoning liquid and water were uniformly dispersed by instantly freezing the sprayed seasoning liquid to −20 ° C. to −10 ° C. without making a large lump of ice. It is thought that it can be frozen in the state.

It is assumed that the frozen seasoning liquid is stored in a commercial freezer at -20 ° C to -15 ° C for a long period in the distribution process. The frozen seasoning liquid produced by the method for producing the frozen seasoning liquid of the present invention can prevent oozing of the seasoning liquid and the growth of ice crystals even if the temperature in the freezer fluctuates due to defrost or the like, and has excellent storage stability. It is thought that a frozen seasoning liquid can be obtained. The reason is guessed as follows.
When the temperature in the freezer rises due to defrost or the like, and the ice temperature begins to rise, the seasoning liquid having a melting point lower than that of water melts, but it does not reach the melting point at the storage temperature and thus is not frozen. In addition, it is considered that ice having higher heat conductivity than the seasoning liquid is in a state of easily taking heat in the freezer, so that the freezing of the seasoning liquid is suppressed. In order for this seasoning liquid to prevent sticking of ice, if the storage temperature is below the melting point of water, it is considered that crush-like ice can exist as it is.

  When freezing a seasoning liquid containing oil such as pasta sauce or sauce, it is preferable to uniformly disperse the oil by an operation such as stirring before spraying on the ice making surface.

  The present invention rapidly cools the seasoning liquid on the ice making surface, causing the product to fall off the ice and / or ice making surface. A drill, an end mill, a reamer, or the like can be used for the split ice. A scraper or the like can be used for peeling off from the ice making surface.

  In the present invention, both the ice breaking and the ice making surface may be peeled off, or only one of them may be performed. However, it is preferable that the ice breaking is performed after the ice breaking.

  In the present invention, the frozen seasoning liquid is preferably flaky. By flaking off from the ice making surface after breaking the ice as described above, a frozen seasoning liquid in the form of flakes (flakes) can be obtained. The size of the flakes is preferably 1 to 10 mm × 1 to 10 mm × 1 to 10 mm because cooking properties are improved. Especially preferably, it is 1-5 mm x 3-7 mm x 3-7 mm.

  In the present invention, the seasoning liquid is particularly effective when it is soup. The soup usually refers to the soup of soup, boiled soup, or the soup of noodles such as udon or soba. In the present invention, the soup can be particularly effective for the soup of noodles such as udon or soba.

  In the method for producing a frozen seasoning liquid of the present invention, the above-described seasoning liquid is sprayed on the ice making surface, rapidly frozen, and the product is separated from the ice and / or the ice making surface using an ice making device or the like. It is preferable to produce a frozen seasoning liquid.

  Although it will not specifically limit if it is an ice making apparatus which can pass through said process, For example, the ice making apparatus etc. of patent 4976879 are preferable. Hereinafter, in the method for producing a frozen seasoning liquid of the present invention, preferred embodiments of an ice making device will be described with reference to the drawings.

  FIG. 1 shows a schematic diagram of a preferred ice making device in the method for producing a frozen seasoning liquid of the present invention. The ice making device includes a substantially cylindrical ice making cylinder 10 having an inner peripheral surface 11 as an ice making surface, a spraying part 20 for spraying and supplying a seasoning liquid to be frozen toward the inner peripheral surface of the ice making cylinder 10, and a lower part of the ice making cylinder 10. A bottom container portion 30 that receives and stores the seasoning liquid that has been disposed and has flowed without freezing in the ice making cylinder 10, a movable support portion 40 that is rotatably disposed inside the ice making cylinder 10, and the movable support portion. A reamer 50 that is rotatably supported by 40 and moves along the inner peripheral surface of the ice making cylinder 10, and a scraper 60 disposed near the inner peripheral surface of the ice making cylinder 10 of the movable support portion 40. It is preferable that it is the structure provided.

  The ice making cylinder 10 is preferably a double-structured substantially cylindrical body having an inner wall excellent in heat transfer and an outer wall that is insulative with respect to the outside, and an ice making refrigerant is provided between the inner wall and the outer wall. A configuration in which a passage is built in and the inner peripheral surface 11 of the inner wall cooled by the action of the refrigerant is an ice making surface may be used. For example, a refrigerant passage 12 is provided between the inner wall and the outer wall, and a known refrigeration cycle is constructed together with an external device. The refrigerant is introduced into the refrigerant passage portion and functions as an evaporator of the refrigeration cycle. The mechanism which cools the internal peripheral surface 11 may be sufficient. The seasoning liquid sprayed on the cooled inner peripheral surface 11 adheres and freezes, whereby a product can be generated.

  The refrigerant introduced into the refrigerant passage 12 of the ice making cylinder 10 is a known medium used in a general refrigeration cycle, and detailed description thereof is omitted, but the seasoning liquid containing salt is surely frozen and generated. It is preferable that the inner peripheral surface 11 be introduced so as to be sufficiently cooled to a temperature at which an object can be generated.

  The spraying part 20 is formed as a container that can temporarily store a predetermined amount of seasoning liquid, and the outer periphery of the spraying part 20 is used for spraying the internal seasoning liquid toward each part of the inner peripheral surface 11 of the ice making cylinder 10. A configuration in which a large number of holes 21 are formed is preferable. The spray unit 20 is disposed integrally with the upper portion of the movable support unit 40, and in a predetermined range of the space inside the ice making cylinder 10 excluding a region where ice is removed by the reamer 50 and the scraper 60. In addition to sprinkling the seasoning liquid for generating the product from each hole 21 toward the inner peripheral wall of the cylinder and rotating together with the movable support portion 40, the sprinkling point is set in parallel with the product peeling operation. It is preferable that the product is generated without any leakage on each part of the inner peripheral surface 11 of the ice making cylinder 10 by being moved.

  The present invention can provide a chilled noodle obtained by mixing the frozen seasoning liquid obtained by the above-described method for producing a frozen seasoning liquid with warm noodles and simultaneously thawing the frozen seasoning liquid and cooling the noodles. .

  The chilled noodles of the present invention can be prepared by, for example, mixing the frozen seasoning liquid obtained by the above-mentioned frozen seasoning liquid manufacturing method with boiled noodles while being cooked in a pan or boiled in a microwave oven etc. it can. Since the frozen seasoning liquid can be thawed and the noodles cooled at the same time, the cooking time can be shortened and the cooking utensils to be used can be omitted.

  When the frozen seasoning liquid of the present invention is frozen soup, the frozen soup is particularly useful for chilled udon using frozen udon. Frozen udon that can be thawed in a microwave oven is thawed using a microwave oven, and mixed and cooked immediately after thawing in the same manner as described above, so that cold udon can be cooked in a short time and using only a minimum of cooking utensils. .

  Quickly frozen ingredients (Individual Quick Frozen, so-called “IQF ingredients”) may be added to the chilled noodles of the present invention. Examples of IQF ingredients include meat miso, kimchi, seasoning, radish grated, okra, grated, grated ginger, and green onions.

  IQF ingredients can be thawed by mixing with warm noodles, like frozen seasoning liquids, and cooked cold noodles can be cooked. In order to prevent unmelted IQF ingredients, it is preferable to make the IQF ingredient as fine as the flaky frozen seasoning liquid.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, this invention is not limited to a following example.

Example 1
≪Manufacture of frozen soup≫
The noodle soup (salt concentration 2.6 mass%) blended as shown in Table 1 below is instantaneously cooled to around −15 ° C. using an ice making machine (Genesis Glass F90SW), and frozen. The ice cream was split with a reamer provided in the machine and peeled off from the ice making surface with a scraper provided in the ice machine to obtain frozen soup (size 3 mm × 5-50 mm × 5-50 mm). After that, it was crushed with a hammer and made into a flake shape having a size of 3 mm × 5 mm × 5 mm. At this time, the temperature of the frozen soup was -12 to -20 ° C.

≪Production of frozen sauce≫
Example 2
Tomato-based pasta sauce (salt concentration 3%, Brix 14%) formulated as shown in Table 2 below is stirred for 2 minutes at 8000 rpm using ROBOMICS (manufactured by TOKUSHU KIKA KOGYO), and olive oil is uniformly dispersed in the liquid. I let you. Thereafter, ice making was quickly performed in the same manner as in Example 1.

≪Manufacture of frozen drool≫
Example 3
The chilled Chinese dish (salt concentration 5.3%, Brix 27%) blended as shown in Table 3 below was stirred at 8000 rpm for 2 minutes using ROBOMICS in the same manner as in Example 2. Thereafter, ice making was quickly performed in the same manner as in Example 1.

≪Manufacture of frozen drool≫
Example 4
The chilled Chinese soy sauce (sodium concentration 4%, Brix 20%) blended as shown in Table 4 below was stirred at 8000 rpm for 2 minutes using ROBOMICS as in Example 2. Thereafter, ice making was quickly performed in the same manner as in Example 1.

Comparative Example 1
Noodle soup (salt concentration 2.6%) blended as shown in Table 1 above is placed in an ice tray (approximately 10 mm square cube) and used for 2 hours at −40 ° C. using a commercial freezer (CMM, BFC40). I frozen it. Then, it was pulverized using an ice crusher (manufactured by Ikenaga Tekko Co., Ltd., model number CR-L) to obtain frozen soup.

Comparative Example 2
Noodle soup (salt concentration of about 2.6%) blended as shown in Table 1 to which 0.5% of an agar preparation (Agar preparation Inagel N-65P, manufactured by Ina Foods) was added was frozen under the same conditions as in Comparative Example 1. Crushed and obtained frozen soup.

≪Appearance evaluation≫
Table 5 shows the appearance of the frozen seasoning liquids of Examples 1 to 4 and Comparative Examples 1 and 2.

Test 1
≪Cooking evaluation and sensory evaluation as cold soup udon noodle soup≫
Frozen udon (Tablemark Corp., Sanuki Udon 200g) was applied to a microwave oven (Toshiba Corp., ER-F7 (S)) at 600W for 3 minutes 30 seconds, and thawed. 150 g of the frozen soups of Example 1 and Comparative Examples 1 and 2 were each added to the warm soup just after thawing, and the mixture was thoroughly stirred to prepare cold-sprayed udon.
<Cooking evaluation>
When the flaky ice of Example 1 was used, it melted easily, the noodles were well cooled to about 5 to 10 ° C., and the cooking property was good. In the frozen soup of Comparative Example 1, the ice easily melted and immediately became liquid, and the noodles could not be cooled well. On the other hand, a part of the frozen soup of Comparative Example 2 remained undissolved in a gel state, and no smoothness was felt.
<Sensory evaluation>
Sensory evaluation was carried out by 5 trained panelists. The results are shown in Table 6.

Test 2
≪Cooking evaluation and sensory evaluation of chilled udon noodles with ingredients≫
Frozen udon (Tablemark Corp., Sanuki Udon 200g) was applied to a microwave oven (Toshiba Corp., ER-F7 (S)) at 600W for 3 minutes 30 seconds, and thawed. 110 g of frozen soup of Example 1 and Comparative Examples 1 and 2, 25 g of IQF-flavored meat miso and 15 g of kimchi were mixed well with the warm soup immediately after thawing to prepare cold udon with ingredients.
<Cooking evaluation>
The frozen soup and ingredients of Example 1 were melted by mixing with warm noodles, and the noodles were well cooled to about 5-10 ° C. and were good. At this time, it was better that the IQF ingredients were made as fine as the flaky frozen seasoning liquid, with no residual residue. Further, the frozen soup of Comparative Example 1 was easily melted, and the noodles could not be cooled well. Further, Comparative Example 2 was not suitable as chilled noodle soup because the soup had a viscosity.
<Sensory evaluation>
Sensory evaluation was carried out by 5 trained panelists. The results are shown in Table 7.

Test 3
≪Study on preservability of frozen soup≫
The frozen seasoning liquids of Examples 1 to 4 and Comparative Examples 1 to 2 were subdivided into 120 g, and enclosed in a polyvinyl bag. The sachet was stored in a commercial freezer (SRF-EV1883 manufactured by Sanyo Co., Ltd.) set at -18 ° C for half a year. In the meantime, the inside of the freezer was heated up to about −10 ° C. by opening / closing the door, defrosting, or the like. The results after half-year storage are shown in Table 8.

  According to the present invention, a seasoning liquid containing a high concentration of salinity can be uniformly frozen, and a frozen seasoning liquid excellent in cooking and storage can be obtained.

DESCRIPTION OF SYMBOLS 1 Ice making apparatus 10 Ice making cylinder 11 Inner peripheral surface 12 Refrigerant passage 20 Blowing part 21 Hole 30 Bottom container part 40 Movable support part 50 Reamer 60 Scraper

Claims (6)

  A method for producing a frozen seasoning liquid, characterized in that a seasoning liquid having a salt concentration of 0.3% by mass or more is sprayed on an ice making surface, rapidly frozen, and the product is peeled off from the ice and / or the ice making surface.     The manufacturing method of the frozen seasoning liquid of Claim 1 whose temperature of the said ice making surface is -60 degreeC--10 degreeC.   The manufacturing method of the frozen seasoning liquid of Claim 1 or 2 whose solid content concentration of the said seasoning liquid is 10 to 30% in Brix conversion.   The method for producing a frozen seasoning liquid according to any one of claims 1 to 3, wherein the frozen seasoning liquid is flaky.   The method for producing a frozen seasoning liquid according to any one of claims 1 to 4, wherein the seasoning liquid is soup.   Chilled noodles obtained by mixing the frozen seasoning liquid obtained by the method for producing a frozen seasoning liquid according to any one of claims 1 to 5 with warm noodles and simultaneously thawing the frozen seasoning liquid and cooling the noodles. .

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