JP2014155447A - Method of producing frozen noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing a frozen noodle which can suppress time-lapse freezerburn during freezing storage by a simple method without essential effects on the taste, although frozen noodles tend to undergo severe deterioration of quality by freezerburn.SOLUTION: A frozen noodle invulnerable to freezerburn can be obtained, without essential effects on the taste, by a simpler method including a step of adhering sodium lactate and potassium chloride to an α-converted needle ribbon.

Description

  The present invention relates to a method for producing frozen noodles with suppressed freezing.

  Frozen noodles are boiled or steamed noodles such as udon, soba, Chinese noodles, and pasta, and then quickly frozen, and cooked in hot water or in a microwave oven to create a texture before freezing. Reproduce and eat easily. For this reason, the demand for frozen noodles has increased in recent years. Frozen noodles are intended for long-term storage, but because of their large surface area, they are prone to freeze-burning during storage, and it is known that noodle drying, discoloration, and texture deterioration are likely to occur. .

  Freeze-burning occurs when the surface of the noodles sublimes due to temperature changes during frozen storage and the noodles are dried. In particular, when frozen noodles are displayed in a store freezer as products, freezing and burning are likely to occur due to temperature changes due to opening and closing of the freezer, and rapid temperature changes during defrost treatment for the purpose of defrosting the freezer. Even if frozen noodles are purchased immediately after display, they are stored in a freezer at home for a certain period of time and are placed in an environment where they are frequently opened and closed. It becomes easy. Thus, with frozen noodles, freezing and burning is a serious problem during frozen storage.

  As a method for improving the freezing and burning of frozen noodles, a method of sealing and packaging with a packaging material along the uneven shape of the frozen noodles (Patent Document 1), forming an ice film on the surface of the noodles, or providing an independent ice layer Thus, there is known a method (Patent Documents 2 to 4) for replenishing the moisture of noodles lost by drying.

  Among the techniques disclosed in Patent Documents 1 to 4, in the methods of Patent Documents 2 to 4 in which an ice film or an ice layer is formed on the surface of the noodles, the water content of the noodles before freezing or the water content of the frozen noodles It is necessary to appropriately control the formation amount of the ice film or ice layer in consideration of the loss amount. For such control, it is necessary to consider factors that are difficult to predict at the time of manufacture, such as transportation during product shipment and display methods in stores. I want.

  On the other hand, a method for suppressing deterioration of tissue that occurs during frozen storage by using sodium lactate having a water retention effect in fresh fish and shellfish that is frozen and stored has been disclosed (Patent Document 5). However, sodium lactate has a unique sour and salty taste, and when a certain concentration (for example, a concentration that can be effective) is used for simple taste-quality foods such as noodles, the taste of the food is unnatural due to sodium lactate. Quality stands out. In other words, even if an added amount of sodium lactate that does not affect the taste is used in frozen noodles for the purpose of preventing freezing, the noodles have a large surface area, so the effect of preventing the freezing of frozen noodles is sufficient. Is not demonstrated. Further, when a sufficient amount of sodium lactate that can prevent the frozen noodles from being frozen and burned is used, the nasty taste of sodium lactate stands out and the value of the frozen noodles is significantly reduced.

JP 2011-55709 A JP 60-137255 A JP-A-62-155057 WO01 / 052669 JP-A-5-292877

  The present invention was developed in view of such circumstances, and in frozen noodles with severe quality deterioration due to freezing, it occurs over time during frozen storage by a simple method so as not to significantly affect the taste quality. It aims at providing the manufacturing method of the frozen noodle which can improve the problem of freezing and burning.

  The present inventor has conducted extensive research in view of the problems of such technology, and does not significantly affect the taste quality through the process of attaching sodium lactate and potassium chloride to the pregelatinized noodle strings, It has been found that frozen noodles can be obtained that are simpler than the above-mentioned conventional techniques but are less likely to cause freezing and burning.

That is, this invention relates to the manufacturing method of the frozen noodle which has the following aspects.
Item 1. A method for producing frozen noodles, comprising a step of adhering sodium lactate and potassium chloride to a gelatinized noodle string.
Item 2. A method for producing frozen noodles, comprising a step of adhering a solution containing 1.5 to 18% by mass of sodium lactate and 0.5 to 6% by mass of potassium chloride to a pregelatinized noodle string.
Item 3. Item 3. The method according to Item 1 or 2, further comprising the step of freezing the noodle strings while attaching the sodium lactate and potassium chloride to the noodle strings after the steps of attaching the sodium lactate and potassium chloride to the gelatinized noodle strings. Method for producing frozen noodles.
Item 4. Item 4. The method for producing frozen noodles according to any one of Items 1 to 3, wherein sodium lactate and potassium chloride are attached to the noodle strings by immersing the gelatinized noodle strings in a sodium lactate and potassium chloride solution.
Item 5. Item 5. The method for producing frozen noodles according to Item 4, wherein the solution contains 1.5 to 12% by mass of sodium lactate and 0.5 to 4% by mass of potassium chloride.
Item 6. Item 6. The method for producing frozen noodles according to Item 4 or 5, wherein the gelatinized noodle strings are immersed in the solution for 10 seconds or more.
Item 7. Item 4. The method for producing frozen noodles according to any one of Items 1 to 3, wherein sodium lactate and potassium chloride are adhered to the noodle strings by spraying or spraying sodium lactate and potassium chloride solution on the gelatinized noodle strings.
Item 8. Item 8. The method for producing frozen noodles according to Item 7, wherein the solution contains 6 to 18% by mass of sodium lactate and 2 to 6% by mass of potassium chloride.
Item 9. Item 15. The method for producing frozen noodles according to Item 7 or 8, wherein 15 mg or more of the solution per 1 g of noodles is sprayed or dusted onto a gelatinized noodle string.

  According to the method for producing frozen noodles of the present invention, freezing burn that occurs over time in frozen noodles can be suppressed by a very simple method without going through careful control / adjustment and complicated processes. Moreover, according to the manufacturing method of the frozen noodles of this invention, freezing baking can be suppressed effectively, without having a big influence on the taste quality of frozen noodles.

The frozen noodles of the present invention are those obtained by rapid freezing after various noodles are boiled or steamed so that they can be eaten simply by thawing.
Moreover, it does not specifically limit as frozen noodles of this invention, It can use about noodles of any kind, thickness, and hardness, such as Chinese noodles, Japanese-style noodles, and pasta.

  The main raw material of the frozen noodles of the present invention is not particularly limited due to the nature of the present invention, but examples thereof include powder raw materials such as wheat flour, buckwheat flour, rye flour, barley flour and starch, and these are used alone or in combination. . As wheat flour, all kinds used for the production of noodles can be used. Moreover, noodle quality improving agents, such as citrus, salt, a thickening polysaccharide, or gluten, and other auxiliary materials can also be added to these powder raw materials as needed.

In the method for producing frozen noodles according to the present invention, a known method in the method for producing frozen noodles can be adopted as the steps up to obtaining the gelatinized noodle strings, and the effect of the present invention can be enjoyed by any method. Yes. In addition, as a method of pregelatinization, any method of steaming or boiling can be used.
That is, as the most general method, water is added to a powder raw material and necessary auxiliary materials to knead to obtain a kneaded product, and the kneaded product is cut out as a noodle band by rolling, or the kneaded product is extruded to make noodles. There is a method in which a line is formed, and this is subjected to an alpha treatment according to the above method. In addition, before obtaining the above-mentioned pregelatinized noodle strings, the step of kneading and forming the noodle strips under reduced pressure, the step of aging the noodle strips and the noodle strips, and drying the noodle strips once before the pregelatinization. And the like can be appropriately added in consideration of the quality of the final frozen noodles.

The present invention is characterized by including a step of attaching sodium lactate and potassium chloride to the pregelatinized noodle strings thus obtained. Moreover, in this invention, sufficient effect is exhibited by making the solution containing the said sodium lactate and potassium chloride adhere to pregelatinized noodle strings.
In the present invention, the step of attaching a solution containing sodium lactate and potassium chloride to the pregelatinized noodle strings is a method of attaching sodium lactate solution and potassium chloride solution prepared separately or separately to the noodle strings, Any method of adhering a single solution mixed with sodium lactate and potassium chloride to noodle strings is included.

  It is illustrated that the sodium lactate used by this invention is contained in the said solution by the density | concentration of 1.5-18 mass (w / w)%. Moreover, it is illustrated that the potassium chloride used by this invention is contained in the said solution by the density | concentration of 0.5-6 mass (w / w)%.

  Sodium lactate and potassium chloride can be attached to the noodle strings by immersing the gelatinized noodle strings in the solution prepared as described above, or spraying or spraying the solution on the gelatinized noodle strings. Note that it is preferable to prepare a mixed solution of sodium lactate and potassium chloride because the step of immersing in the solution or the step of spraying or spraying the solution may be performed once. When the sodium lactate solution and the potassium chloride solution are separately prepared, the pregelatinized noodle strings are immersed in either the sodium lactate solution or the potassium chloride solution, or sprayed or sprayed with the solution, and then A method of immersing in another solution or spraying or spraying the solution may be used. As another method, a sodium lactate solution and a potassium chloride solution are separately prepared, and then a sodium lactate solution and a potassium chloride solution are simultaneously sprayed or sprayed on the pregelatinized noodle strings.

In the present invention, when the pregelatinized noodle strings are immersed, it is preferable to use a solution containing a sodium lactate concentration of 1.5 to 12% by mass and a potassium chloride concentration of 0.5 to 4% by mass. In the above case, the immersion time of the pregelatinized noodle strings in the solution is preferably 10 seconds or longer, because sodium lactate and potassium chloride are sufficiently adhered to the surface of the pregelatinized noodle strings.
In the present invention, when the pregelatinized noodle strings are sprayed or dusted, it is preferable to use a solution containing a sodium lactate concentration of 6 to 18% by mass and a potassium chloride concentration of 2 to 6% by mass. In the above case, the amount of sprayed or dusted solution on the pregelatinized noodle strings is preferably 15 mg or more per gram of pregelatinized noodle strings because sodium lactate and potassium chloride are evenly adhered to the surface of the noodle strings. .

  In the present invention, sodium lactate and potassium chloride are attached to the pregelatinized noodle strings, and trehalose, sorbitol, maltose, maltotriose, reduced water candy, cyclohexane as necessary within the range not inhibiting the effects of the present invention. Dextrins, phosphates, cellulose, cellulose derivatives and the like can be used together for the purpose of further improving the prevention of drying of noodle strings.

  In the method for producing frozen noodles according to the present invention, after sodium lactate and potassium chloride are attached to the noodle strings, they are not washed with water or boiled, that is, without removing sodium lactate and potassium chloride attached to the noodle strings, It is preferable to freeze the noodle strings. By freezing sodium lactate and potassium chloride on the surface of the noodle strings, the effect of suppressing freezing and burning is exhibited.

  In the present invention, the noodle strings can be packed in a retainer having a predetermined shape for each serving until the noodle strings are frozen. By mold filling, the noodle strings can be frozen into a predetermined shape, which is advantageous in terms of transportation, display in a store, storage, and the like.

  For the step of freezing the noodle strings in the present invention, a method commonly used in the method of producing frozen noodles can be adopted, and it is preferable that the noodle strings are frozen as quickly as possible while being stored in the retainer.

  The frozen noodles thus obtained can be eaten by a heat treatment method such as boiling, pouring hot water, cooking in a microwave oven or the like.

  Hereinafter, the content of the present invention will be specifically described with reference to Examples and Comparative Examples, but the present invention is not limited to these. Unless otherwise specified, “%” means “% by mass”.

Experimental Example 1: Examination of effect of suppressing freezing burn of frozen spaghetti by immersion (Example 1)
80 g of dried spaghetti (thickness 1.55 mm) was put in boiling water, boiled for 8 minutes, and then washed with water. The boiled noodle strings obtained here were dipped in a solution containing 5% of 60% sodium lactate and 1% of potassium chloride prepared in advance for 60 seconds. The noodle strings after immersion (about 190 g) were stored in a retainer and then subjected to freezing at −38 ° C. to obtain frozen noodles of Example 1.

(Example 2)
The noodle strings after the boil treatment similar to those obtained in Example 1 were immersed for 60 seconds in a solution containing 5% 60% sodium lactate, 1% potassium chloride and 5% trehalose prepared in advance. The noodle strings after immersion (about 190 g) were stored in a retainer and then frozen at −38 ° C. to obtain frozen noodles of Example 2.

(Comparative Example 1)
The noodle strings after the boil treatment similar to those obtained in Example 1 were immersed in a solution containing 5% of 60% sodium lactate prepared in advance for 60 seconds. The noodle strings after immersion (about 190 g) were stored in a retainer and then frozen at −38 ° C. to obtain frozen noodles of Comparative Example 1.

(Comparative Example 2)
The noodle strings after the boil treatment similar to those obtained in Example 1 were immersed in a solution containing 5% of 60% sodium lactate and 5% of trehalose prepared for 60 seconds. The noodle strings after immersion (about 190 g) were housed in a retainer and then frozen at -38 ° C. to obtain frozen noodles of Comparative Example 2.

(Control 1)
The noodle strings after the boil treatment similar to those obtained in Example 1 were immersed in ice water for 60 seconds. The noodle strings after immersion (about 190 g) were stored in a retainer and then frozen at −38 ° C. to obtain frozen noodles of Comparative Example 1.

  About each frozen noodles of Examples 1-2, Comparative Examples 1-2, and Control Example 1 obtained as described above, after being double-wrapped with a polyolefin film, the temperature was constantly -20 ° C and the internal temperature was- The sample was stored frozen for one month in a refrigerated showcase (LSZ-065B-TD: manufactured by Sanden Co., Ltd.) in which a defrost treatment for raising the temperature to 5 to 0 ° C. was performed four times a day. Thereafter, the appearance of each frozen noodle was visually confirmed, and further cooked in a microwave to evaluate the taste quality of the noodle. The results are shown in Table 1.

From the results of Table 1, although the frozen noodles of Examples 1 and 2 manufactured by immersing in a solution containing 5% 60% sodium lactate and 1% potassium chloride sufficiently suppressed freezing and burning. In addition, the nasty taste and miscellaneous taste derived from sodium lactate and potassium chloride were not felt.
On the other hand, the frozen noodles of Comparative Examples 1 and 2 suppressed freeze-burning compared to the frozen noodles of Control Example 1, but the effect was not as high as that of the frozen noodles of Examples 1 and 2, and was derived from sodium lactate The sour taste was felt. Moreover, even if trehalose generally used for the purpose of imparting water retention was used in combination with sodium lactate (Comparative Example 2), the effect of suppressing freezing was lower than that of the frozen noodles of Examples 1 and 2. .
From the above results, frozen noodles manufactured by immersing in a solution containing sodium lactate and potassium chloride are synergistically improved by adding potassium chloride to the unique function of sodium lactate and affect the taste. It was shown that it is extremely effective in suppressing freezing and burning.

Experimental example 2: Examination of effect of suppressing freezing burn of frozen spaghetti by spraying (Example 3)
4 g of a solution containing 10% of 60% sodium lactate and 2% of potassium chloride prepared in advance was sprayed evenly over the entire noodle strings after the same boiled treatment as that obtained in Example 1. The noodle strings after spraying (about 190 g) were stored in a retainer and then frozen at -38 ° C. to obtain frozen noodles of Example 3.

Example 4
On the noodle strings that had been boiled in the same manner as that obtained in Example 1, 4 g of a solution containing 15% of 60% sodium lactate and 3% of potassium chloride was sprayed evenly over the entire noodle strings. The noodle strings after spraying (about 190 g) were stored in a retainer and then subjected to freezing at −38 ° C. to obtain frozen noodles of Example 4.

  About the frozen noodles of Comparative Example 1 obtained in Experimental Example 1 and each of the frozen noodles of Examples 3 to 4 obtained as described above, after being double-wrapped with a polyolefin film, always at −20 ° C., The container was stored frozen for one month in a refrigerated showcase (LSZ-065B-TD: manufactured by Sanden Co., Ltd.) in which a defrost treatment for raising the internal temperature to −5 to 0 ° C. was performed four times a day. Thereafter, the appearance of each frozen noodle was visually confirmed, and further cooked in a microwave to evaluate the taste quality of the noodle. The results are shown in Table 2.

  From the results in Table 2, the frozen noodles of Examples 3 and 4 produced by spraying 4 g of a solution containing 5% 60% sodium lactate and 1% potassium chloride are sufficiently suppressed from freezing. Regardless, the nasty taste and miscellaneous taste derived from sodium lactate and potassium chloride were not felt.

Experimental Example 3: Examination of effect of suppressing freezing burn in frozen Chinese noodles (Examples 5 to 6)
1000 g of wheat flour, 10 g of egg white powder, and 10 g of wheat protein were mixed with powder, and 350 g of kneaded water in which 10 g of salt and 6 g of potassium were dissolved was added thereto and kneaded with a mixer to prepare a noodle dough. This noodle dough was rolled through a noodle banding machine to obtain a noodle band thickness of 1.8 mm, and cut with a round blade No. 12 to obtain a noodle string. Next, the noodle strings were separated one by one and boiled in boiling water for 4 minutes. After washing the resulting noodle strings with water and cooling with ice, the noodle strings (about 180 g) were mixed with 4 g of a solution containing sodium lactate and potassium chloride prepared in advance as shown in Table 3 below. Sprayed evenly. The sprayed noodle strings were sprayed with 15 g of water, stored in a retainer, and then frozen at -38 ° C. to obtain frozen noodles of Examples 5-6.

(Examples 7 to 8)
After washing the noodle strings after treatment with the same rice bran as obtained in Examples 5 to 6 (noodle strings about 180 g), as shown in Table 3 below, it contains sodium lactate and potassium chloride prepared in advance. Immerse in the solution. The noodle strings after immersion were sprayed with 15 g of water, stored in a retainer, and then frozen at −38 ° C. to obtain frozen noodles of Examples 7-8.

(Control 2)
The noodle strings after the boil treatment similar to those obtained in Examples 5 to 6 were washed with water and ice-cooled, sprinkled with 15 g of water, stored in a retainer, frozen at −38 ° C., and Control Example 2 Of frozen noodles.

  About each frozen noodles of Examples 5 to 8 and Control Example 2 obtained as described above, after being double-wrapped with a polyolefin film, the temperature was constantly −20 ° C. and the internal temperature was increased to −5 to 0 ° C. It was stored frozen for one month in a freezing showcase (LSZ-065B-TD: manufactured by Sanden Co., Ltd.) in which the defrosting treatment was performed four times a day. Thereafter, the appearance of each frozen noodle was visually confirmed, and further cooked in a microwave to evaluate the taste quality of the noodle. The results are shown in Table 3.

From the results shown in Table 3, the frozen noodles of Examples 5 and 6 produced by spraying 4 g of a solution containing sodium lactate and potassium chloride, although sufficiently suppressing freezing burn, sodium lactate and chloride No nasty or miscellaneous taste derived from potassium was felt.
In addition, the frozen noodles of Examples 7 and 8 produced by immersing in a solution containing 5% of 60% sodium lactate and 1% of potassium chloride were frozen like the frozen noodles of Examples 5 and 6 when sprayed. Despite sufficiently suppressing burning, no nasty or miscellaneous taste derived from sodium lactate or potassium chloride was felt. In addition, when Example 7 and 8 were compared, it turned out that the direction of Example 8 with a long immersion time has shown the inhibitory effect of the high freezing burn with respect to Example 7. FIG.

Claims (9)

  A method for producing frozen noodles, comprising a step of adhering sodium lactate and potassium chloride to a gelatinized noodle string.   A method for producing frozen noodles, comprising a step of adhering a solution containing 1.5 to 18% by mass of sodium lactate and 0.5 to 6% by mass of potassium chloride to a pregelatinized noodle string.   The method according to claim 1, further comprising a step of freezing the noodle strings while attaching the sodium lactate and potassium chloride to the noodle strings after the step of attaching the sodium lactates and potassium chloride to the gelatinized noodle strings. The manufacturing method of the frozen noodle of description.   The method for producing frozen noodles according to any one of claims 1 to 3, wherein sodium lactate and potassium chloride are attached to the noodle strings by immersing the gelatinized noodle strings in a sodium lactate and potassium chloride solution.   The method for producing frozen noodles according to claim 4, wherein the solution contains 1.5 to 12% by mass of sodium lactate and 0.5 to 4% by mass of potassium chloride.   The method for producing frozen noodles according to claim 4 or 5, wherein the gelatinized noodle strings are immersed in the solution for 10 seconds or more.   The method for producing frozen noodles according to any one of claims 1 to 3, wherein sodium lactate and potassium chloride are adhered to the noodle strings by spraying or spraying sodium lactate and potassium chloride solutions on the gelatinized noodle strings.   The method for producing frozen noodles according to claim 7, wherein the solution contains 6 to 18% by mass of sodium lactate and 2 to 6% by mass of potassium chloride.   The method for producing frozen noodles according to claim 7 or 8, wherein 15 mg or more of the solution per 1 g of noodles is sprayed or dusted onto the gelatinized noodle strings.