JP2807420B2 - Method for producing frozen buckwheat and method for thawing it - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen buckwheat and a method for thawing the same, and more particularly to a method for producing frozen buckwheat in which boiled raw buckwheat is frozen and the resulting frozen buckwheat. About the method of decompression.

[0002]

2. Description of the Related Art The best flavor of buckwheat, such as Japanese buckwheat, is obtained by boiling raw buckwheat obtained from buckwheat flour and then immediately eating it. However, in a chain store, it is inefficient and skilled to boil the raw buckwheat noodles independently from each buckwheat in each branch, so that the flavor of the buckwheat between the branches tends to be different. For this reason, it is conceivable that raw soba hit from buckwheat flour is provided to each branch at one place such as a head office, but the flavor of the raw soba deteriorates rapidly with the passage of time. In order to prevent such aging of the raw buckwheat, it is possible to prevent the deterioration of the flavor of the raw buckwheat by supplying frozen raw buckwheat obtained by freezing the raw buckwheat to each branch. Defrosting of buckwheat and boiling of thawing raw buckwheat also require skill, and the flavor of buckwheat between branches still tends to be different. In this regard, it is conceivable to supply the frozen noodles obtained by boiling the raw noodles at the head office or the like to each branch.

[0003]

As described above, according to the frozen noodles, each branch can immediately provide the noodles by defrosting the frozen noodles supplied from the head office or the like. Since it is not necessary to boil raw soba, it is possible to provide buckwheat with good flavor at each branch. On the other hand, boiled buckwheat changes over time faster than raw buckwheat, so it is necessary to shorten the time from boiling to freezing as short as possible. It is important to reduce the temperature as much as possible and to prevent over-thawing. However, when the noodles are frozen, if there is a large amount of water due to water droplets or the like adhering to the surface of the noodles, the freezing time will be long and the thawing time will be long, so that the flavor of the noodles tends to decrease. In particular, when the ice crystals in the frozen boiled noodles become large, the thawed buckwheat becomes porous, and the flavor of the buckwheat remarkably decreases. Therefore, an object of the present invention is a method for producing a frozen buckwheat that can be frozen while maintaining the flavor of the noodles as much as possible,
And a thawing method for thawing frozen noodles without reducing the flavor of the noodles as much as possible.

[0004]

The inventor of the present invention has found that removing moisture such as water droplets adhering to the surface of the noodles can reduce the freezing time of the noodles and the thawing time of the frozen noodles as much as possible. Using a normal centrifugal dehydrator with a large basket rotating, put the whole amount of noodles into the basket, centrifugally dehydrate and adhere to the surface of the noodles. After dewatering the water droplets and so on, we tried to freeze it. By removing water droplets adhering to the surface of the noodles in this way, the freezing time and the thawing time can be reduced as compared with the case of freezing without performing the dehydration treatment, but it is sufficiently satisfactory. Not as good, the flavor of the thawed buckwheat was still inferior. Here, the present inventor, in order to shorten the freezing time, when subdivided and defrosted boiled noodles subjected to a dehydration treatment, when subdivided, because the buckwheat is easily cut, finally obtained buckwheat The product value was poor. Also, in order to shorten the thawing time of frozen noodles, when thawing frozen noodles in warm water,
It was found that it was difficult to adjust the thawing time, resulting in excessive thawing, and the flavor of the buckwheat tended to decrease.

As a result of further studies based on this finding, the present inventor has found that usually when boiling buckwheat, a sufficient amount of hot water is used, so that the boiled buckwheat has little mutual entanglement. Knowing that it is easy to subdivide and that when thawing frozen noodles, you can obtain a good flavored noodles by quickly thawing the frozen noodles using hot water and immediately quenching in cold water. Arrived at the present invention. That is, the present invention, when producing the frozen noodles by freezing the noodles obtained by boiling the raw noodles, after subdividing the noodles into a plurality, then maintaining the subdivision state, each of the subdivided noodles At the same time, there is provided a method for producing a frozen buckwheat, wherein centrifugal dehydration treatment is carried out to remove water droplets on the surface of the buckwheat noodle, followed by freezing in a subdivided state. In addition, the present invention, when thawing the frozen noodles obtained by freezing the boiled noodles, after subdividing the noodles into a plurality of parts, simultaneously maintaining the subdivision state, each of the subdivided noodles simultaneously Centrifugal dehydration treatment removes water droplets on the surface of the noodles, then freezes in small portions to obtain frozen noodles, and then freezes the frozen noodles quickly in cold water, immediately defrosting with hot water A method for thawing frozen buckwheat.

[0006]

[Function] In general, if the noodles are centrifugally dehydrated and then the subdivision of the noodles is performed, entanglement and fusion of the noodles easily occur during centrifugal dehydration, and the subdivision of the noodles after dehydration is extremely complicated. And the noodles are easily cut during the subdivision work. In addition, if the boiled noodles are divided into small pieces and then frozen after centrifugal dehydration, the time from boiling up to freezing becomes long, so that the flavor of the noodles tends to deteriorate. By the way, in general,
When boiled raw soba uses a sufficient amount of hot water, the boiled boiled noodles can be easily subdivided with little entanglement or fusion. For this reason, as in the present invention, by cutting and centrifugally dewatering the boiled noodles at the same time, the cutting of the noodles by the subdivision work can be reduced. Furthermore, since the subdivision work of the noodles after dehydration can be omitted, the time from boiling the noodles to freezing can be shortened, and water droplets on the surface of the noodles are removed by the dehydration treatment. , Which allows rapid freezing. In addition, since frozen noodles are divided into small portions and frozen, they can be quickly thawed by pouring hot water, and the rapidly thawed noodles can be rapidly cooled in cold water immediately, reducing the flavor of the noodles. Can be thawed without.

[0007]

In the present invention, it is important that the boiled noodles are simultaneously subjected to a centrifugal dehydration treatment in a divided state. Here, if the noodles are divided into small pieces after the centrifugal dehydration treatment, entanglement and fusion of the noodles occur during the centrifugal dehydration, so that the subdivision work of the noodles becomes complicated, and the noodles during the subdivision work are not Easy to cut. In addition, if each of the subdivided boiled noodles is individually subjected to centrifugal dehydration, the elapsed time of the centrifugal dehydration is different, so that the flavor of the noodles after centrifugal dehydration tends to be different. In order to boil such buckwheat, it is preferable to use a large amount of hot water and boil the buckwheat while swimming. Like this, boiled buckwheat
Entanglement and fusion of boiled noodles can be minimized. Boiled noodles can be easily divided into small portions, with little entanglement or fusion between the noodles. It is preferable to facilitate the above operation.

In the present invention, the subdivided boiled noodles are simultaneously subjected to centrifugal dehydration in the subdivided state. This centrifugal dehydration treatment is preferably performed using the centrifugal dehydrator shown in FIG. The centrifugal dehydrator shown in FIG.
A cylindrical casing 12 is provided. The casing 12 is a casing that receives water droplets attached to boiled noodles and dehydrated, and is provided with a drain pipe 14. An electric motor 16 as driving means is mounted on the base 10, and a rotating shaft of a rotating member provided in the casing 12 and a rotating shaft of the
Are linked by Further, the base 10 is provided with a control case 20 and is equipped with an inverter for controlling the number of revolutions of the electric motor 16 and a timer for regulating the driving time. A drive switch 22 for the electric motor 16 and an emergency stop switch (not shown) are provided on the upper surface of the control case 20.

As shown in FIG. 2, a plurality of cage mounting members are provided around the periphery of a circular rotating plate 26 as a rotating member fixed to a rotating shaft 24 in a casing 12 constituting such a centrifugal dehydrator. Are fixedly attached. As shown in FIG. 3, each of the ring bodies 28 has a cage 32 formed of a net or the like detachably attached thereto. The basket 32 is a basket into which subdivided boiled noodles are put. The basket 32 used in the present invention is preferably a basket with a bent tip. According to the basket 32 with the handle, as shown in FIG. 3, the tip of the handle of the basket 32 inserted into the ring body 28 is
The cage 32 can be mounted in the casing 12 in an inclined state by engaging with a concave wall surface provided on the distal end surface of the rotating shaft 24. In this manner, dispensing of the noodles can be easily performed on each of the baskets 32 attached to the ring body 28 in an inclined state.

The centrifugal dehydration of the noodles, which is divided into small portions and placed in the baskets 32 attached to the ring bodies 28, 28,..., Is performed at a rotational speed higher than that of the conventional centrifugal dehydration of the noodles. It is also preferable that the drying is performed at a low speed of 200 to 300 rpm (preferably 200 to 220 rpm) because the entanglement and fusion of the boiled noodles generated during the dehydration treatment can be minimized. The time of the centrifugal dehydration treatment varies depending on the type of buckwheat, etc., but generally becomes shorter as the rotation speed becomes higher, but is preferably 10 to 15 seconds (particularly preferably 14 to 15 seconds).
It is preferable that

After the dehydration treatment is completed, the noodles are taken out of the dehydrator and frozen to form frozen noodles. When removing the noodles from the dehydrator, the tip of the handle of the basket 32 is removed from the wall surface of the concave portion 30 so that the basket 32 into which the noodles are put can be easily removed, and the noodles are taken out on a pallet or the like. be able to. In addition, since the extracted noodles have already been subdivided, they can be subjected to the freezing process immediately without further subdividing, and the time from boiling to the freezing process is as short as possible. can do. When performing such a freezing process, it is possible to preserve the flavor of the noodles as quickly as possible by setting the freezing atmosphere to about −45 to −50 ° C. and rapidly freezing the noodles for about 20 to 30 minutes. As described above, the frozen noodles that have been rapidly frozen are transported while being maintained at about −25 to −30 ° C., so that the frozen noodles in which the flavor of the noodles is preserved can be supplied to each branch.

At each branch, the supplied frozen noodles are rapidly thawed with hot water and immediately quenched in cold water to provide buckwheat with a good flavor. In the present invention, the frozen boiled noodles to be thawed are divided into small portions, so that the frozen boiled noodles placed on a colander can be quickly thawed easily by circulating boiling water from above. Overthawing can be prevented, as in the case where frozen boiled noodles are thrown in. As hot water used at this time, using hot water of about 90 to 100 ° C. can defrost frozen boiled noodles as quickly as possible. As described above, since the heat applied at the time of thawing is retained in the rapidly thawed noodles, the flavor of the noodles tends to rapidly decrease. For this reason, the rapidly-thawed noodles are immediately quenched in cold water, and the heat applied at the time of thawing is quickly removed, thereby suppressing a decrease in the flavor of the noodles. As such cold water, it is preferable to use cold water of about 0 to 4 ° C, and it is particularly preferable to keep the temperature of the cold water constant by floating ice. In addition, the buckwheat obtained by thawing can be eaten as it is because it has already been boiled, but if you want to eat warm buckwheat, you can immerse it in boiling water for a short time and warm it Good. As mentioned above, although the chain shop of the soba shop has been described, the frozen boiled noodles manufactured by the present invention can be easily thawed even at home and can easily eat good-flavored noodles at home. .

[0013]

The present invention will be described in more detail by way of examples. Example 1 Raw buckwheat buckwheat prepared by mixing 80% of buckwheat flour and 20% of flour was boiled while making soba buckwheat swim in a large amount of hot water. Next, using the centrifugal separator shown in FIGS. 1 to 3, the noodles immediately after being boiled are placed in a basket 32 attached to each of the ring bodies 28, 28. Distributed one by one. Boiled buckwheat noodles immediately after being boiled could be easily distributed and cut less buckwheat noodles because there was little entanglement or fusion between the buckwheat noodles. Thereafter, the rotation speed of the electric motor 16 of the centrifugal separator was set to 200 rpm, and a dehydration treatment was performed for 15 seconds.
After the completion of the dehydration treatment, the basket 32 was taken out of each of the ring bodies 28, and the distributed noodles were taken out on a pallet, and the degree of entanglement and fusion of the noodles after dehydration was investigated. Entanglement and fusion were small. For this reason, the subdivision of the noodles taken out of the basket 32 could be easily performed. In addition, the noodle soba taken out on the pallet was immediately put into a freezer at −50 ° C. without subdivision and frozen. When thawing such frozen noodles, quickly thawing it with 100 ° C boiling water over the frozen noodles placed on a colander, immediately put the thawed noodles in cold water with ice floating. Quenched. When the obtained boiled noodles were eaten, the flavor was good.

Comparative Example The boiled buckwheat noodles boiled in Example 1 was subjected to centrifugal dehydration using a conventional centrifugal dehydrator without subdivision. In this conventional centrifugal dehydrator, a large-capacity basket is rotatably provided, and the entire amount of noodles is put into this basket to perform a dehydration treatment. The dehydration treatment performed here was performed for 15 seconds with the rotation speed of the cage set to 200 rpm. After the dehydration process was completed, the noodles were taken out of the basket, and the noodles were extremely entangled and fused together.If the noodles were divided into small pieces, the noodles were cut finely. Ceased.

[0015]

According to the present invention, boiled noodles, which tend to deteriorate in flavor, can be frozen in a short time after being boiled, so that the flavor of the noodles can be maintained. Furthermore, the frozen noodles are quickly thawed with hot water and then immediately cooled in cold water, whereby the thaws can be thawed while preventing over-thawing, and the noodles exhibiting good flavor can be obtained. For this reason, even in a chain store, boiled noodles obtained by boiling raw soba at one place such as the main store can be provided to each branch, and each branch can also provide boiled noodles with good flavor.

[Brief description of the drawings]

FIG. 1 is a front view showing one embodiment of a dehydration treatment apparatus according to the present invention.

FIG. 2 is a top view of a casing 12 of the dehydrating apparatus shown in FIG.

FIG. 3 is a sectional view of a casing 12 of the dehydration processing apparatus shown in FIG.

[Explanation of symbols]

 Reference Signs List 10 base 12 casing 16 electric motor (drive means) 20 control case 24 rotation shaft 26 rotation plate (rotation member) 28 ring body (cage attachment member) 32 cage

Claims (2)

(57) [Claims] Claims 1. In producing frozen frozen noodles by boiling raw soba, the resulting noodles are divided into a plurality of pieces, and the divided state is maintained, and each of the divided pieces is simultaneously treated. A method for producing frozen buckwheat, characterized by removing water droplets on the surface of boiled noodles by centrifugal dehydration, and then freezing in small portions. 2. When thawing the frozen noodles obtained by freezing the boiled noodles, the noodles are divided into a plurality of parts, and then the divided parts are kept in a divided state, and each of the divided parts is centrifuged simultaneously. Dehydration treatment to remove water droplets on the surface of the noodles, then freeze in small portions to obtain frozen noodles, and then immediately freeze the frozen noodles in hot water after thawing with hot water. A method for thawing frozen buckwheat.