JP2023125805A - Method for manufacturing refrigerated or frozen stir-fried noodle - Google Patents

Abstract

To provide a refrigerated or frozen stir-fried noodle that has fragrant flavor and grainy texture of fish egg when ready to eat.SOLUTION: The method for manufacturing refrigerated or frozen stir-fried noodle of the present invention includes 1) a stir-fry cooking step of mixing and stirring a first sauce with a pregelatinized noodle to yield a stir-fried noodle dressed with sauce, 2) a topping step of topping the sauce-dressed stir-fried noodle with a second sauce containing boil-cooked fish egg without mixing or stirring, and (3) a step of refrigerating or freezing the sauce-dressed stir-fried noodle topped with the second sauce.SELECTED DRAWING: None

Description

The present invention relates to refrigerated or frozen stir-fried noodles containing fish eggs.

Stir-fried noodles, such as yakisoba and Neapolitan spaghetti, are foods prepared by stir-frying noodles together, and the fragrant aroma of stir-frying stimulates the appetite, making them a popular menu item. As an improved technique for stir-fried noodles, Patent Document 1 describes a method for cooking noodles characterized by heating the noodles for a short time by directly blowing high-temperature hot air onto the noodles that have been gelatinized by boiling or the like. According to the heat cooking method described in Patent Document 1, it is said that it is possible to mass-produce stir-fried noodles with excellent texture, flavor, and appearance.

Furthermore, in recent years, frozen stir-fried noodles, which are frozen stir-fried noodles, have been on the market, and it has become possible to easily eat stir-fried noodles by simply purchasing them and heating them in a microwave oven or the like. As an improvement technique for frozen stir-fried noodles, Patent Document 2 describes a method for producing frozen sautéed pasta with sauce that does not have a dry texture even after thawing and has an excellent wet texture, by mixing and stirring sauce with boiled spaghetti. A method is described that includes the steps of sauteing to obtain sautéed spaghetti, adding a specific amount of the sauce onto the sautéed spaghetti without mixing or stirring, and then freezing. Patent Document 3 describes a method for producing stir-fried noodles with frozen sauce that provides an excellent sense of unity between noodles and sauce, which includes a step of frying boiled noodles, a step of tossing the stir-fried noodles with sauce, and a step of vacuum cooling the noodles mixed with sauce. It describes a process in which the vacuum-cooled noodles are frozen in this order. Patent Documents 2 and 3 do not describe frozen stir-fried noodles containing fish eggs.

Conventionally, fish eggs such as salmon roe and cod roe have been mixed with noodles, mixed with pasta sauce, and eaten together with noodles. When fried noodles are eaten with fish roe, the fragrant flavor unique to fried noodles and the flavor and texture unique to fish roe are combined to provide a unique flavor. Patent Document 4 describes a fish roe food that contains a heat-denatured product obtained by baking fish roes in a baking machine such as an oven, and oil and fat, and is used by extruding from a flexible container.

Japanese Patent Application Publication No. 2000-245376 Japanese Patent Application Publication No. 2008-278899 JP2016-42824A Japanese Patent Application Publication No. 2001-238644

When refrigerated or frozen stir-fried noodles containing fish roe are made ready for consumption in a microwave oven, etc., the fragrant flavor that is characteristic of stir-fried noodles is reduced, the oiliness becomes stronger, and the graininess of the fish roe becomes less intense. There is a tendency to reduce In refrigerated or frozen stir-fried noodles containing fish roe, no technology has yet been provided that can achieve a high level of both the aromatic flavor produced by stir-frying and the grainy texture of fish roe.

An object of the present invention is to provide refrigerated or frozen stir-fried noodles that have a fragrant flavor and a grainy texture of fish roe in a ready-to-eat state.

As a result of various studies on refrigerated or frozen stir-fried noodles containing fish roe, the present inventor discovered that a fish roe-containing sauce to be eaten with the noodles should be used during the stir-fry cooking of gelatinized noodles (first stage) and during the stir-fry cooking. It is produced in two stages: when it is applied to the stir-fried noodles obtained in (second stage), and in the first stage, a sauce that does not contain fish eggs (first sauce) is used, and in the second stage, By using a sauce (second sauce) containing boiled fish roe and using topping as a method for applying the sauce to stir-fried noodles in the second step, we have created a high-quality product that can solve the above problems. It has been found that refrigerated or frozen stir-fried noodles can be obtained.

The present invention has been made based on the above-mentioned knowledge, and includes a stir-fry cooking step in which a first sauce is mixed and stirred into pregelatinized noodles and stir-fried to obtain sauce-dressed stir-fried noodles; A refrigerated or frozen stir-fry comprising: a topping step of topping with a second sauce containing fish roe without mixing or stirring; and a step of refrigerating or freezing the sauce-dressed stir-fried noodles topped with the second sauce. This is a method for producing noodles.

According to the present invention, refrigerated or frozen stir-fried noodles having a fragrant flavor and a grainy texture of fish roe in an edible state are provided.

The present invention relates to frozen fried noodles. In the present invention, "noodles" refer to dough prepared from powder raw materials and molded into a predetermined shape. The noodles that can be used in the present invention may be those that can be stir-fried and eaten in a pregelatinized state, such as long pasta in the form of noodle strings such as spaghetti; short pasta such as macaroni and penne; and soba noodles. , udon noodles, and Chinese noodles.

In addition, in the present invention, "stir-fried noodles" refers to noodles that have been stir-fried, and "stir-fried" here refers to ingredients (gelatinized noodles) that are cooked with or without oil in a cooking utensil such as a pot. Refers to cooking in which ingredients are added and heated while stirring. The amount of oil used when applying oil to cooking utensils is typically determined by the amount of oil used at the lower end of the food placed in the cooking utensil (for example, the lowest portion when the food is divided into 5 equal parts in the thickness direction). ) is in such an amount that it can come into contact with the oil, which is a smaller amount than in ``abura-chō,'' which is cooking in which almost the entire food is heated while in contact with the oil.

The method for producing refrigerated or frozen stir-fried noodles of the present invention (hereinafter also simply referred to as "manufacturing method") includes: 1) mixing pregelatinized noodles and a first sauce and frying the mixture to obtain sauce-dressed stir-fried noodles; 2) topping the sauce-dressed stir-fried noodles with a second sauce (topping process); and 3) refrigerating or freezing the sauce-dressed stir-fried noodles that have undergone the topping step. refrigeration process or freezing process).

The gelatinized noodles used in the present invention are noodles that have been subjected to gelatinization treatment. The main ingredient of noodles is a powder raw material that is a powder at room temperature and normal pressure, and the powder raw material contains at least grain flour.
As the flour, those conventionally used in the production of noodles can be used without any particular restrictions, such as wheat flour, rice flour, barley flour, and rye flour, and these flours may be used alone or in combination of two or more. Can be used in combination. Examples of wheat flour include strong flour, semi-strong flour, medium-strength flour, weak flour, and durum flour (including durum semolina and durum wheat flour).
The powder raw material may further contain starch in addition to grain flour. Examples of starch include potato starch, corn starch, waxy corn starch, rice starch, and wheat starch. It is also possible to use processed starch, which is obtained by subjecting unprocessed starch to one or more processing treatments such as crosslinking, phosphorylation, acetylation, etherification, oxidation, and gelatinization.
In addition to the above-mentioned grain flour and starch, the powder raw material may contain other raw materials that can be used in the production of noodles, and examples of the other raw materials include sugars, fats and oils, pigments, and seasonings.

Noodles serving as a raw material for gelatinized noodles may be those produced using powdered raw materials according to a conventional method. A method for producing noodles typically includes the steps of mixing powder raw materials and liquid raw materials, kneading the mixture to prepare dough, and shaping the dough according to a conventional method. The noodles obtained through this process are raw noodles that have not been subjected to drying treatment. The noodles serving as a raw material for gelatinized noodles may be raw noodles or dried noodles obtained by drying raw noodles. The method for forming the dough is not particularly limited, and for example, an extrusion method may be used in which the dough is extruded under high pressure from an extrusion nozzle having a predetermined shape, or the dough is extruded under high pressure into noodle strips to obtain noodle strips. A method may also be used in which the band is rolled with a roller or the like and further cut out with a cutting blade.

The gelatinization treatment applied to the gelatinized noodles used in the present invention is a treatment in which the noodles are heated in the presence of moisture. In the present invention, as the pregelatinization treatment, any method commonly used for pregelatinizing noodles can be used without particular limitation, such as boiling in 80 to 100°C water or steaming in saturated steam. Can be mentioned.
The gelatinization treatment applied to the gelatinized noodles used in the present invention is such that "the ratio of the mass of the noodles after the gelatinization treatment (gelatinized noodles) to the mass of the noodles before the gelatinization treatment" (gelatinization yield) A content in the range of 225 to 275% by mass is preferable because the texture of the gelatinized noodles (stir-fried noodles) after stir-frying will be good.

The manufacturing method of the present invention may include a step of manufacturing gelatinized noodles (gelatinization step) before the stir-fry cooking step. The gelatinization step may include a step of forming the dough prepared from the powder raw material into a predetermined shape such as noodle strings, the details of which are as described above.

The production method of the present invention may further include a pretreatment step of pretreating the pregelatinized noodles to be subjected to the stir-fry cooking step after the step of producing the pregelatinized noodles and before the stir-fry cooking step. good.
An example of the pretreatment is a treatment in which a pretreatment liquid is applied to the surface of the gelatinized noodles. The pretreatment liquid is used to prevent inconveniences such as drying of the pregelatinized noodles and adhesion of the pregelatinized noodles to each other, and is typically mainly composed of water, and further contains oil, fat, thickener, salt, etc. obtain. Note that the fats and oils contained in the pretreatment liquid are not included in the fats and oils used in the stir-frying process.
The method of applying the pre-treatment liquid to the gelatinized noodles is not particularly limited, and examples include a method of spraying the pre-treatment liquid onto the gelatinized noodles, and a method of immersing the gelatinized noodles in the pre-treatment liquid. The amount of the pretreatment liquid applied is preferably 2 to 10 parts by mass, more preferably 4 to 8 parts by mass, per 100 parts by mass of gelatinized noodles. In addition, from the viewpoint of ensuring the effects of the pretreatment step, the temperature of the gelatinized noodles and pretreatment liquid to be subjected to the step is preferably 20 to 60°C.

The first sauce used in the stir-fried cooking process of the present invention typically determines the taste of the refrigerated or frozen stir-fried noodles, which is the production target, in an edible state, that is, the taste of the stir-fried noodles. It serves as the base for the sauce that is eaten with it.
In the production method of the present invention, two types of sauces (a first sauce and a second sauce) are used, and the first sauce does not contain fish eggs.
As the first sauce, any sauce that can be stir-fried can be used without particular restrictions, such as meat sauce, Neapolitan sauce, Arrabbiata sauce, tomato sauce, brown sauce, curry sauce, Worcestershire sauce, oyster sauce, white sauce, cream. Sources are mentioned, and one type of these can be used alone or two or more types can be used in combination depending on the type of gelatinized noodles to be used together. The first sauce can be manufactured according to conventional methods. The first sauce typically consists mainly of a liquid part that is fluid at room temperature and pressure (the sauce is in an edible state), and may further contain solids that are solid at room temperature and pressure. Examples of the solids include ingredients such as vegetables, mushrooms, meat, seafood, and eggs other than fish eggs; and spices.

The first sauce may contain a flavored fat or oil. This can further improve the aromatic flavor of the refrigerated or frozen stir-fried noodles in a ready-to-eat state. Examples of the flavoring oils and fats include edible oils and fats such as butter and margarine; oils and fats containing flavored vegetables such as green onions, onions, garlic, and ginger pickled in edible oils; seafood such as shrimp heads and dried sardines in edible oils and fats; Examples include oils and fats containing seafood in which fish and shellfish are marinated, and one type of these can be used alone or two or more types can be used in combination. The content of the flavor oil or fat in the first sauce is preferably 0.5 to 10% by mass, more preferably 1 to 7% by mass, based on the total mass of the sauce.

In the stir-fry cooking process of the present invention, gelatinized noodles and the first sauce are mixed and stir-fried. Stir-fry cooking is as described above. Stir-fry cooking can be carried out according to a conventional method, and typically, the ingredients (gelatinized noodles, first sauce, etc.) are heated together with frying fat using a cooking utensil such as a heated iron plate or frying pan. As the frying oil, any edible oil or fat that can be used for stir-frying can be used without particular limitation, and examples thereof include rapeseed oil and olive oil, and one type can be used alone or two or more types can be used in combination. The amount of oil and fat used for stir-frying is preferably 1 to 10 parts by mass, more preferably 2 to 7 parts by mass, per 100 parts by mass of gelatinized noodles.

In the stir-fry cooking process of the present invention, stir-fry cooking can be performed, for example, as follows. Pour the first sauce onto a hot iron plate, and once the sauce has warmed up, add the gelatinized noodles and fry while loosening the gelatinized noodles so that the entire surface of the gelatinized noodles is heated as uniformly as possible. . The frying temperature (temperature of the gelatinized noodles) is preferably 120 to 230°C, more preferably 130 to 210°C. Further, the time for stir-frying may be appropriately set depending on the stir-frying temperature, but is preferably 30 seconds to 8 minutes, more preferably 45 seconds to 6 minutes.

In the stir-fry cooking process of the present invention, the amount of the first sauce used (the amount mixed with the pregelatinized noodles) is not particularly limited, but from the viewpoint of more reliably achieving the predetermined effects of the present invention, the pregelatinized The amount is preferably 15 to 30 parts by weight, more preferably 18 to 26 parts by weight per 100 parts by weight of noodles. If the amount of the first sauce used is too small, the stir-fried noodles may lack seasoning, and if the amount of the first sauce used is too large, the stir-fried noodles may lack flavor.

The second sauce used in the topping step of the present invention contains fish roe. As the fish roe, any fish and shellfish litter that can be used as food can be used without particular limitation, and examples thereof include litters of cod, walleye pollock, cod, herring, salmon, flying fish, and the like. The form of the fish roe used in the present invention is not particularly limited, and for example, it may be fresh, dried, salted, frozen, or seasoned, such as cod roe with chili pepper. . In the present invention, one kind of fish roe can be used alone or two or more kinds can be used in combination.

The fish roe contained in the second sauce must be boiled. The fish roe contained in the second sauce is raw fish roe that has not been cooked, or has been subjected to heat cooking other than boiling (for example, dry heating cooking such as grilling). In this case, there is a risk that the stir-fried flavor of the refrigerated or frozen stir-fried noodles and the texture of the fish roe will be insufficient when they are ready to eat (Comparative Examples 5 to 8 described later).

In the present invention, the method of boiling fish roe is not particularly limited as long as it is a method of cooking fish roes in the presence of a sufficient amount of water. For example, a method may be used in which a liquid containing fish roes is heated using a cooking utensil such as a pot, or in a microwave oven. The liquid in the roe-containing liquid may be water, or may be a liquid portion that is the main component of the second source. The liquid portion may contain, for example, seasonings, ingredients, etc. in addition to water.

The second sauce typically consists mainly of a liquid part that is fluid at room temperature and normal pressure (when the sauce is in an edible state), and the liquid part contains fish roe. The liquid part of the second sauce may be unseasoned (for example, the only ingredients other than fish eggs are water and/or edible oil), or it may be seasoned like the liquid part of the first sauce. . Examples of the liquid part of the second sauce include tomato sauce, cream sauce, white sauce, oil sauce, brown sauce, lemon sauce, and Chinese sauce. One type can be used alone or two or more types can be used in combination. Regarding the second sauce, a configuration applicable to the first sauce described above can be appropriately adopted on the condition that it contains fish roe. The first source and the second source may be the same or different, except that the latter contains fish roe. For example, both sauces may be white sauces, the former may be a white sauce, and the latter may be a fish roe-free sauce other than white sauce.

In the topping step of the present invention, the second sauce is placed on top of the stir-fried noodles with sauce obtained in the stir-fried cooking step, that is, the stir-fried mixture of gelatinized noodles and the first sauce, without mixing or stirring. Topping. In the present invention, the method of applying the second sauce, which is a fish roe-containing sauce, to the stir-fried noodles with sauce is only topping, that is, simply placing it on the noodles, and the noodles and the second sauce are not mixed. It requires that. For example, if you put a second sauce on top of stir-fried noodles with sauce and then mix and stir them so that the second sauce adheres to the whole of the stir-fried noodles with sauce, refrigerated or frozen stir-fried noodles The stir-fried noodles made into an edible state may have a strong oiliness, and the aromatic flavor and graininess of the fish roe may be reduced (Comparative Example 1, described below).
The operation of topping the second sauce on the sauce-dressed stir-fried noodles may be performed using a cooking utensil such as a pot used for stir-frying in the stir-frying process, and transfer the sauce-dressed stir-fried noodles from the cooking utensil to a container such as a plate. You can do this after moving.
Furthermore, the part of the stir-fried noodles with sauce that is topped with the second sauce is not particularly limited. For example, it may be only a part (for example, the center) of the noodle mass of stir-fried noodles with sauce when viewed from above, or it may be the entire noodle mass when viewed from above.

In the topping step of the present invention, the amount of the second sauce used (the amount topping the pregelatinized noodles) is not particularly limited; It is preferably 4 to 30 parts by weight, more preferably 8 to 24 parts by weight per 100 parts by weight. If the amount of the second sauce used is too small, the texture of the fish eggs may be insufficient, and if the amount of the second sauce used is too large, the stir-fried flavor may be insufficient.

From the viewpoint of more reliably achieving the predetermined effects of the present invention, in the manufacturing method of the present invention, the mass ratio of the amount of the first source used and the amount of the second source used is set such that the former: the latter. , preferably 1:1 to 4:1, more preferably 1.5:1 to 3:1.

In the production method of the present invention, the "sauce-dressed stir-fried noodles with a second sauce placed on top" (hereinafter also referred to as "fish-roe-topped stir-fried noodles") obtained in the topping step is refrigerated or frozen. . It may be arbitrarily selected whether to refrigerate or freeze the stir-fried noodles topped with fish and roe. The method of refrigerating and freezing the stir-fried noodles topped with fish and roe is not particularly limited, and any method used when refrigerating or freezing noodles can be adopted.
For example, when fried noodles topped with fish and roe are refrigerated, the temperature of the noodles can be adjusted to about 0 to 8°C. Furthermore, when fried noodles topped with fish and roe are frozen, the temperature of the noodles can be adjusted to about -4 to -20°C.
As the freezing method, either rapid freezing or slow freezing can be employed, but rapid freezing is preferable from the viewpoint of minimizing quality deterioration. The term "quick freezing" used herein refers to a method of freezing the item to be frozen (stir-fried noodles with fish and roe toppings) under conditions that allow the item to pass through the maximum ice crystal formation temperature range within 60 minutes.
Fill a container such as a tray with stir-fried noodles topped with fish and roe, and then refrigerate or freeze the resulting chilled or frozen stir-fried noodles.The resulting chilled or frozen stir-fried noodles can be heated using a microwave heating device such as a microwave oven to make them ready for consumption. When preparing the food, it becomes possible to heat the entire container, which simplifies the work required to prepare the food for consumption.

Depending on the type of sauce, type of noodles, etc., the chilled stir-fried noodles produced by the production method of the present invention can be eaten as is without raising the temperature to about room temperature; Just like noodles, let the temperature rise before eating. There are no particular restrictions on the method for raising the temperature of refrigerated or frozen stir-fried noodles to make them ready for consumption. Although a method of relatively slowly increasing the temperature may be used, a method of performing heat treatment is preferable from the viewpoint of simplicity and the like. Examples of the heat treatment include heat treatment using a microwave oven or oven, and heat treatment using superheated steam. As the microwave oven, a general one with an output of 500 to 600 W may be used, or a microwave oven with a higher output of 1000 to 1800 W may be used.

EXAMPLES Hereinafter, the present invention will be explained in more detail with reference to Examples, but the present invention is not limited to the following Examples.

[Examples 1 to 16: Production of frozen stir-fried noodles]
Commercially available dried spaghetti was put into a pot containing a large amount of boiling water, boiled for a certain period of time (gelatinization treatment), and then placed in a strainer to thoroughly drain the water to produce gelatinized spaghetti with a boiling yield of 260% by mass. (gelatinization step). Put 4g of frying fat (olive oil) into another pot, set the pot on an IH cooking machine, and when the temperature of the frying fat reaches 140°C, add 100g of the pregelatinized spaghetti and sauce to the pot. 24 g of A (first sauce) was added and stir-fried for 3 minutes while stirring to obtain stir-fried noodles with sauce (stir-fried cooking process). Next, place the stir-fried noodles with the sauce on a plastic tray, and place 12 g of sauce B1 (second sauce) prepared by the following method on the center of the noodle mass made of the noodles when viewed from above without mixing or stirring. (topping process). In this way, the sauce-dressed stir-fried noodles topped with sauce B1 were placed in a freezer with an internal temperature of -20° C. and quickly frozen (freezing step) to produce frozen stir-fried noodles (frozen stir-fried cod spaghetti).

Sauce A is a white sauce produced by a conventional method and does not contain fish eggs.
Sauce B1 is cod roe sauce produced by the following procedure and contains boiled cod roe (fish roe). In a heat-resistant container, put 100 g of raw cod roe (rose eggs with the skin removed and broken into pieces), 5 g of butter, 5 g of sake, 5 g of soy sauce, 2 g of lemon juice, and 10 g of dissolved potato starch water, then put the container in the microwave and output. Heated at 500W for 40 seconds. After heating in the microwave, the entire contents of the container were thoroughly stirred, and then the container was placed in the microwave again and heated at 500 W for 40 seconds to produce sauce B1.

[Comparative Example 1: Production of frozen stir-fried noodles]
In Example 1, sauce B1 was added to and mixed with sauce-dressed stir-fried noodles without performing the topping step. Frozen stir-fried noodles (frozen stir-fried cod spaghetti) were produced in the same manner as in Example 1 except for the above points.

[Comparative Example 2: Production of frozen stir-fried noodles]
In Example 1, stir-fried noodles were obtained without using sauce A in the stir-fry cooking process, and then the stir-fried noodles were removed from the heat and sauce A was mixed and stirred to obtain sauce-coated stir-fried noodles. A topping process was performed on sauce-dressed stir-fried noodles using sauce B1. Frozen stir-fried noodles (frozen stir-fried cod spaghetti) were produced in the same manner as in Example 1 except for the above points.

[Comparative Example 3: Production of frozen stir-fried noodles]
In Example 1, stir-fried noodles were obtained without using sauce A in the stir-fry cooking process, then the stir-fried noodles were removed from the heat and sauce A was mixed and stirred to obtain sauce-dressed stir-fried noodles, and then toppings were added. Sauce B1 was mixed and stirred into the stir-fried noodles with sauce without carrying out the process. Frozen stir-fried noodles (frozen stir-fried cod spaghetti) were produced in the same manner as in Example 1 except for the above points.

[Comparative Example 4: Production of frozen stir-fried noodles]
In Example 1, stir-fried noodles were obtained using both sauce A and sauce B1 in the stir-fry cooking process, and then a freezing process was performed without performing the topping process. Frozen stir-fried noodles (frozen stir-fried cod spaghetti) were produced in the same manner as in Example 1 except for the above points.

[Comparative Examples 5 and 6: Production of frozen stir-fried noodles]
Frozen stir-fried noodles (frozen stir-fried cod spaghetti) were produced in the same manner as in Comparative Examples 1 and 2, except that sauce B2 (second sauce) was used instead of sauce B1.
Sauce B2 has the same composition as sauce B1, but differs from sauce B1 in that it is not heated in a microwave oven.

[Comparative Examples 7 and 8: Production of frozen stir-fried noodles]
Frozen stir-fried noodles (frozen stir-fried cod spaghetti) were produced in the same manner as in Comparative Examples 1 and 2, except that sauce B3 (second sauce) was used instead of sauce B1.
As sauce B3, a sauce manufactured using the method for manufacturing sauce B1 described above using grilled cod roe instead of raw cod roe was used.

〔Evaluation test〕
The frozen stir-fried noodles to be evaluated (frozen stir-fried cod spaghetti) were stored in a sealed plastic packaging bag in a freezer at an internal temperature of -20°C for one week, then removed from the packaging bag and placed on a heat-resistant plate. The whole upper surface was covered with a cling film together with the frozen fried noodles. The frozen fried noodles covered with the plastic wrap film were placed in a microwave oven and heated for 4 minutes and 30 seconds at an output of 1500 W to make the frozen fried noodles ready to eat (fried cod roe spaghetti). The stir-fried noodles thus obtained were tasted by 10 trained professional panelists, and they were asked to evaluate the stir-fried flavor and the texture of the fish eggs using the following evaluation criteria. The results are shown in Tables 1 to 3 as average values for 10 people.

<Stir-fried flavor evaluation criteria>
5 points: Very strong aromatic flavor, very good.
4 points: Strong fragrant flavor felt, good.
3 points: A fragrant flavor can be felt.
2 points: The aromatic flavor was not felt very much, it was oily, and it was poor.
1 point: No fragrant flavor, strong oiliness, very poor quality.
<Evaluation criteria for grain texture of fish eggs>
5 points: Very strong graininess of fish eggs, very good.
4 points: Strong graininess of fish eggs, good quality.
3 points: Grainy texture of fish roe can be felt.
2 points: The graininess of the fish roe was not very noticeable and it was sticky, which was poor.
1 point: The graininess of fish roe was not felt, the stickiness was strong, and it was very poor.

As shown in Table 1, in Example 1, stir-fried noodles with sauce are obtained by mixing and stirring pregelatinized spaghetti with a fish roe-free sauce (sauce A, the first sauce) in the stir-frying process, and Because the stir-fried noodles were topped with a sauce containing boiled fish roe (sauce B1, second sauce) without mixing or stirring, the frozen stir-fried noodles After heating in the microwave, the stir-fried flavor and the texture of the fish eggs were excellent.

In addition, the fried noodles (stir-fried cod spaghetti) produced in the same manner as in Comparative Example 4 except that the freezing process was not carried out were evaluated for the stir-fried flavor and the grain texture of the fish roe in the same manner as described above. The evaluation result for stir-fried flavor was 1 point, and the evaluation result for grain texture of fish roe was 4 points.

Claims (3)

A stir-fry cooking step in which a first sauce is mixed and stirred into pregelatinized noodles and stir-fried to obtain sauce-coated stir-fried noodles;
a topping step of topping the sauce-dressed stir-fried noodles with a second sauce containing boiled fish eggs without mixing or stirring;
A method for producing refrigerated or frozen stir-fried noodles, comprising the step of refrigerating or freezing the sauce-dressed stir-fried noodles topped with the second sauce. The method for producing refrigerated or frozen stir-fried noodles according to claim 1, wherein in the stir-fry cooking step, 15 to 30 parts by mass of the first sauce is used for 100 parts by mass of the gelatinized noodles. The method for producing refrigerated or frozen stir-fried noodles according to claim 1 or 2, wherein in the topping step, 4 to 30 parts by mass of the second sauce is used for 100 parts by mass of the pregelatinized noodles.