JP2911046B2 - Manufacturing method of instant frozen noodles - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing instant frozen noodles, particularly thick noodles such as udon and spaghetti.

[Conventional technology]

It is generally practiced to instantly produce frozen noodles by subjecting the noodles to a pre-gelatinization treatment by subjecting them to boiling treatment, steaming heat treatment, or the like. However, in such instant frozen noodles, since pre-gelatinized noodles are frozen in a state of high water content, it takes a long time to defrost a large amount of frozen water, and it is possible to eat in a short time just by pouring hot water It is difficult to return to hot water, and the hot water poured at the time of thawing cools down.

Also, after boiling and steaming the noodles to make them into α,
A method of producing instant dried noodles by freeze-vacuum drying has also been carried out, but such noodles are often over-dried on the surface, and therefore have poor water absorption, and especially thick noodles and the interior. For pasta such as spaghetti with a dense tissue, it is difficult to return to edible in about 5 minutes just by pouring hot water. Moreover, in the production of such instant dry noodles, it is necessary to perform freeze-vacuum drying at a very high running cost for a long time, and the production requires a long time.

Furthermore, frozen noodles obtained by freezing half-cooked noodles having a water content of about 59.5% or less are also known (Japanese Patent Application Laid-Open No. Sho 62-134053). It cannot be eaten with hot water alone, but must be boiled and cooked, and lacks instantaneousness.

It has also been proposed that the noodles be washed with water after being boiled to remove 5 to 20% of the water from the boiled state and to be semi-dried at a low temperature (JP-A-51-130545). Because of the low water removal, a large amount of frozen water is present in the resulting low-temperature semi-dried noodles, and it takes a long time to defrost the noodles. It was difficult.

[Content of the invention]

The present inventors have studied with the aim of producing instant frozen noodles which can be restored to noodles having good taste in a short hot water replenishing time without shortcomings as in the above-mentioned prior art in a short time and at low cost. Has been continued. As a result, in producing instant frozen noodles, when the noodles are made to have a specific yield higher than the normal yield, and then freeze-vacuum dried for a short time to leave a specific amount of water in the noodles, a short return is achieved. The present inventors have found that the noodles can be eaten in a short time and have good taste, and have completed the present invention.

That is, the present invention is characterized in that the noodles are pregelatinized to adjust the yield to 350 to 400%, and then frozen and then vacuum-dried until the water content of the noodles becomes 30 to 55% by weight. This is a method for producing instant frozen noodles.

The noodles referred to in the present invention include udon, Chinese noodles, pasta such as buckwheat and spaghetti, etc., and the present invention is particularly suitable for pasta such as thick udon and spaghetti having a dense internal structure. Specifically, it is effective for udon with a thickness of about 2.0 to 3.0 mm in the state of raw noodles and spaghetti with a diameter of about 1.8 to 2.3 mm.

The noodles before being gelatinized may be raw noodles, dry noodles, or semi-dry noodles. The gelatinization treatment of the noodles can be performed by boiling treatment, steaming treatment, a combination thereof, or other treatments. In particular, after the first steaming treatment, the boiling treatment improves the shape retention of the noodle strings. .
The optimum eggplant time when it is converted to α by boiling is different depending on the type and thickness of the noodles, but generally, the range is preferably about 10 to 20 minutes. When the boiling treatment is performed after the steaming heat treatment, the boiling treatment is preferably performed for about 10 to 20 minutes after the steaming heat treatment is performed for about 3 to 5 minutes.

In the present invention, the noodles are gelatinized and the yield is 350
Adjust to ~ 400%. Here, the yield of noodles is calculated by the following formula (I).

Therefore, when the water content of the gelatinized noodles is calculated from the above formula (I), the following formula (II) is obtained.

In the formula, A: yield of noodles (%) B: moisture content in raw material powder (% by weight) Therefore, the yield is 350 to 400% according to the above formula (II).
When the moisture content of the noodles is calculated, the moisture content of the raw material powder is 14
The use of flour in% by weight (hereinafter simply referred to as%) results in a water content of about 75-79%.

Usually, the best yield when eating pre-gelatinized noodles is
Since the yield is about 300%, the yield of 350 to 400% in the present invention has a higher water content and is in a so-called overcooked state. It is important in terms of taste and taste. If the yield of pregelatinized noodles is lower than 350%, it takes time to return to edible by simply pouring hot water, while if it is higher than 400%, the elasticity of the noodles after reconstitution is reduced and the texture is inferior. Becomes As a method of adjusting the yield of noodles, the
May be carried out before the gelatinization, may be carried out simultaneously with the gelatinization of the noodles, or may be carried out after the gelatinization.Specifically, for example, a water-rich noodle is made by adding a large amount of water at the time of making the noodles, and the noodles are prepared by a conventional method. For example, a method of lengthening the boiling time, a method of boiling or noodles having a normal water content, and then immersing the noodles in water or hot water. When immersion treatment is carried out in the water or hot water, hydrophilic surfactants such as salt, sugar or sugar ester, sorbitan fatty acid ester, soybean phospholipid; alcohols such as ethanol, propylene glycol, ethylene glycol and glycerin; Immersion treatment using water or hot water containing a hydrophilic substance such as sugar alcohols such as sorbitol and maltitol; sugars such as fructose, glucose and maltose can quickly adjust the yield and improve the taste. become. The above-mentioned hydrophilic substances may be used alone or in combination of two or more, and usually used at a concentration of about 0.25 to 5%.

After adjusting the yield of the pre-gelatinized noodles to 350 to 400%, it is preferable to leave the noodle strings in a uniform state by leaving them for about 30 minutes to 1 hour to obtain a so-called "noodle growth" state.

In the present invention, the adjusted noodles having a yield of 350 to 400% are then subjected to a freezing treatment. It is advisable to remove the noodles before freezing. The freezing treatment may be either quick freezing or slow freezing. The noodles adjusted to a yield of 350 to 400% may be subjected to a freezing treatment as it is, but it is preferable to perform a preliminary freezing treatment before the freezing treatment, whereby the shape retention of the noodles and the loosening of the noodle strings are remarkably improved. The pre-freezing process is usually
It is carried out by keeping the beaded noodles in a tunnel having an atmosphere of about -10 to -50 ° C for about 2 to 10 minutes, but it is preferable to stop the noodles with a non-freezing layer in the center of the beaded noodle mass.

Next, the noodles that have been subjected to the freezing treatment have a water content of 30 to 55.
% And freeze-dry under vacuum. Freeze-vacuum drying is carried out, for example, by placing a frozen noodle mass on a plate kept at about 30 to 50 ° C. and keeping it under a vacuum of about 0.01 to 0.5 Torr for about 1 to 6 hours. If the moisture content of the noodles after freeze-vacuum drying is less than 30%, it will take time to return the noodles to edible just by pouring hot water, especially in the case of thick noodles or dense pasta. The noodles lose elasticity and have a poor texture. Also, if the water content is more than 55%,
Since the instant frozen noodles obtained contain a large amount of frozen portions, it takes too much time to return the noodles to edible just by pouring hot water into the noodles.

The noodles that have been freeze-vacuum dried are then frozen until the water content is 30-55%. The freezing treatment can be performed under the conditions usually performed in the manufacture of frozen noodles.

〔The invention's effect〕

The instant frozen noodles manufactured by the method of the present invention have extremely good resilience as compared with the conventional noodles described above, and even in the case of thick noodles or pasta having a dense structure, simply pouring hot water for a short time (for example, (Approximately 5 minutes), and the noodles after restoration have elasticity and excellent texture.

Further, in the present invention, the time required for freeze-vacuum drying is about one-tenth to one-half that of the conventional freeze-vacuum drying technique, so that the production time is short and the production can be performed at low cost.

Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited thereto.

Example 1 10 kg of medium flour, 20 g of salt and 3.5 kg of water were kneaded, compounded and rolled by a conventional method, cut out with a # 12 cutting blade, and 2.5 mm wide.
A raw udon with a thickness of 2.0 mm was obtained. This was boiled in hot water at 98 ° C. for about 12 minutes so that the yield was 400%, and then drained. After 250 g of each of them was beaded, they were frozen in a freezer at -60 ° C for 120 minutes. After that, take it out, temperature 30 ℃
Was freeze-dried under vacuum at 0.01 Torr for 5 hours. The udon's water content at this time is 55
%Met. The udon was frozen at −40 ° C. and stored at this temperature for one month (noodle 1a).

On the other hand, instant noodles having a moisture content of 3% were produced in the same manner as described above except that freeze-drying was performed for 20 hours (noodle 1b).

In addition, boil the above raw udon according to a standard method to reduce the yield to 30.
Adjust to 0%, remove this ball 250g each, -60
It was frozen at ℃ to produce instant frozen udon (noodle 1c).

Put the udon noodles 1a, 1b and 1c obtained above in a container
When 500 cc of hot water at 95 ° C. was poured, the return time was as shown in the following [Table 1]. In addition, a panel of 10 panelists conducted a taste test on the reconstituted udon for its elasticity, smoothness, etc., and selected one of the three udon that felt the most delicious. The results are shown in [Table 1].

From the results in Table 1, it can be seen that the instant frozen udon obtained by the method of the present invention has a quick hot water reconstitution, and the reconstituted udon has good elasticity, smoothness and good taste.

Example 2 Duram semolina (10 kg), salt (100 g) and water (2.7 kg) were kneaded by a conventional method and extruded to obtain a fresh spaghetti having a diameter of 2.0 mm. This was dried in a thermo-hygrostat at 40 ° C. and 80% humidity to obtain a dry spaghetti with a diameter of 1.8 mm. Next, this was boiled in hot water at 98 ° C. for about 20 minutes so that the yield was 350%, and then drained. 250g of this
After each ball was taken, it was kept in a freezer at −60 ° C. for 120 minutes and rapidly frozen. Then, it was taken out, placed on a plate at a temperature of 30 ° C., and connected and vacuum-dried for 7 hours under a condition of a vacuum of 0.5 Torr. At this time, the water content of the spaghetti was 45%. This was frozen at -40 ° C and stored at this temperature for 2 weeks (noodle 2a).

On the other hand, an instantly dried spaghetti having a water content of 3% was produced in the same manner as described above except that the freeze-vacuum drying was performed for 25 hours (noodle 2b).

The dried spaghetti was boiled in a conventional manner to adjust the yield to 300%.
Frozen to -40 ° C to produce instant frozen spaghetti (noodles
2c).

Each spaghetti of the noodles 2a, 2b, and 2c obtained above was put in a container, and 500 cc of hot water at 95 ° C was poured. The return time was as shown in Table 2 below. The spaghetti that had been reconstituted was taste-tested by ten panelists for its elasticity, smoothness, etc., and one of the three spaghettis that felt the most delicious was selected. The results are shown in [Table-2].

From the results shown in Table 2, it can be seen that the instant frozen spaghetti obtained by the method of the present invention has a quick hot-water rejuvenation, and the spaghetti re-heated has a good elasticity, smoothness, and good taste.

Example 3 10 kg of medium flour, 20 g of salt and 3.5 kg of water were kneaded, compounded and rolled by a conventional method, cut out with a # 10 cutting blade, and 3.0 mm wide.
A 2.5 mm thick raw udon was obtained. Put this in hot water of 98 ° C for about 1
After boiling for 5 minutes (yield 300%), washing with water, and then immersing in 1% saline at 40 ° C. for 30 minutes, the yield of the boiled noodles was adjusted to 350%. After 250 g of each of them was beaded, they were passed through a tunnel at −10 ° C. for 10 minutes and preliminarily frozen. Then -80
Snap frozen at 5 ° C for 5 minutes. Then, it was taken out, placed on a plate at a temperature of 30 ° C., and freeze-vacuum dried for 9 hours under a condition of a vacuum degree of 0.01 Torr. At this time, the water content of the udon was 30%. The udon was frozen at −40 ° C. and stored at this temperature for one month (noodle 3a).

On the other hand, in the above, crushing after washing with water is performed for 10 minutes to adjust the yield of the boiled noodles to 320%, and then the same operation is performed, followed by quick freezing, taking out and placing on a plate at a temperature of 30 ° C. to a degree of vacuum of 0.01. Freeze-vacuum drying was performed under Torr conditions for 8 hours to produce instant frozen noodles having a water content of 30%. The udon was frozen at −40 ° C. and stored at this temperature for one month (noodle 3b).

In addition, in the same manner as above, crushing after washing with water is performed for 90 minutes to adjust the yield of the boiled noodles to 430%, and then the same operation is performed, followed by quick freezing, taking out, placing on a 30 ° C. plate and vacuum Freeze-vacuum drying was performed for 5 hours at a temperature of 0.01 Torr to produce an instant frozen noodle with a moisture content of 60%.
The udon was frozen at −40 ° C. and stored at this temperature for one month (noodle 3c).

The instant frozen udon noodles 3a, 3b, and 3c obtained above were put in a container, and 500 cc of hot water at 95 ° C. was poured. The return time was as shown in Table 3 below. In addition, a panel of 10 panelists conducted a taste test on the reconstituted udon for its elasticity, smoothness, etc., and selected one of the three udon that felt the most delicious. The results are shown in [Table 3].

From the results shown in Table 3, it can be seen that the instant frozen udon obtained by the method of the present invention has a quick hot water reconstitution, and the reconstituted udon has good elasticity, smoothness, and good taste.

Example 4 10 kg of neutral flour, 20 g of salt and 3.5 kg of water were kneaded, compounded and rolled by a conventional method, cut out with a # 12 cutting blade, and 2.5 mm wide.
A raw udon with a thickness of 2.0 mm was obtained. Put this in hot water of 98 ° C,
Boil for about 12 minutes (yield 350%), wash with water, crush in 1% saline at 40 ° C for 30 minutes and boil the noodles 400%
Was adjusted. After 250 g of each ball was taken, it was passed through a tunnel at -10 ° C for 10 minutes and preliminarily frozen. It was then snap frozen at -80 ° C for 5 minutes. After that, it is taken out and put on a plate at a temperature of 30 ° C., and the degree of vacuum is 0.01 Torr.
Was subjected to freeze-vacuum drying for 5 hours. At this time, the moisture content of the udon was 55%. The udon was frozen at −40 ° C. and stored at this temperature for one month (noodle 4a).

On the other hand, in the above, crushing after washing with water is carried out for 1 hour to adjust the yield of the boiled noodles to 430%. Freeze-vacuum drying was performed under Torr conditions for 55 hours to produce instant frozen noodles having a moisture content of 55%. The udon was frozen at −40 ° C. and stored at this temperature for one month (noodle 4b).

In the same manner as above, crushing after washing with water is performed for 30 minutes to adjust the yield of the boiled noodles to 400%, and then the same operation is performed. Freeze vacuum drying was performed for 4 hours under the condition of 0.01 Torr. At this time, the water content of the udon was 60%. The udon was frozen at −40 ° C. and stored at this temperature for one month (noodle 4c).

The instant frozen udon noodles 4a, 4b, and 4c obtained above were placed in a container, and 500 cc of hot water at 95 ° C. was poured. The return time was as shown in Table 4 below. In addition, a panel of 10 panelists conducted a taste test on the reconstituted udon for its elasticity, smoothness, etc., and selected one of the three udon that felt the most delicious. The results are shown in [Table-4].

From the results shown in Table 4, it can be seen that the instant frozen noodle obtained by the method of the present invention has a quick hot water reconstitution, and the reconstituted udon has good elasticity, smoothness and good taste.

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Claims (1)

(57) [Claims] Claims: 1. Noodles are pregelatinized and the yield is 350-400.
% And then, after freezing, the noodles have a water content of 30%.
A method for producing instant frozen noodles, characterized by freeze-drying under vacuum to a weight of up to 55% by weight.