JP3406541B2 - Method for producing frozen noodles and thawing method - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing frozen noodles.
And relates to the thawing method, details and handy thawing, the preparation of frozen noodles cold thawing noodles allowed supply immediately thawed and its
Regarding thawing method .

[0002]

2. Description of the Related Art Most of the frozen noodles currently on the market are heated by hot water or an oven, thawed and warmed before eating.

On the other hand, usually noodles, chilled wheat, and chilled buckwheat
For the noodles , dry noodles or α-dried dry noodles are boiled with hot water for several minutes,
Wash with cold water, which provides further chilled to the food table. However, these cooking operations are complicated, and they are often boiled too much in general households, and the lack of boil is often detrimental to the texture, and cooking in a short time is desired.

[0004] For this reason, has been easily made various attempts to create a cold coconut noodles and instant cold noodles in a short period of time, JP-B-6
No. 0-48145 discloses an invention relating to instant chilled noodles. According to the above invention, the heat-insulating container and the ice stored in the bottom of the container, and the frozen noodles stored with a space above the ice in the container are prepared, and instant cooling is performed by pouring hot water into it. A configuration in which noodles are obtained by first thawing the frozen noodles with hot water and using the latent heat of melting of ice stored in the bottom of the container to cool the frozen noodles thawed above to obtain chilled noodles at about 10 ° C. I have to.

[0005]

However, in order to obtain the instant chilled noodles, it is necessary to separately prepare an appropriate amount of ice and hot water, which is suitable for general households in a short time. and there is one thread can not say.

[0006] The present invention has been made in view of the above problems, and a method for producing frozen noodles and a solution thereof , which allows cold noodles , which are seasonal seasonal foods in summer, to be used as foodstuffs in a cold state.
The purpose is to provide a freezing method .

[0007]

[Means for Solving the Problems] The method for producing frozen noodles of the present invention comprises boiling dry noodles of cold noodles, cold noodles and buckwheat noodles with boiling water, washing the noodles boiled, and cooling with cold water. In the method for producing frozen noodles obtained by freezing drained noodles, the drained noodles from which water has been removed from the noodle strings surface is frozen in a uniform dispersion state with an air layer interposed between the noodle strings. a first freezing step of characterized the glaze step of spraying cold water frozen noodles frozen loose form in the first freezing step, to become more and refreezing step of refreezing after glaze.

[0008] For example, since some noodles have thin noodle strips, the noodle balls of some noodles before freezing form a block-like block, and as a result, the freezing time becomes longer than that of udon, soba, ramen, etc. However, it has a drawback that the thawing time also becomes longer, but if the draining noodles during the freezing are drained surely to remove water from the surface of the noodle strings, and an air layer is interposed between the noodle strings to form a varactor state. Since the noodle strings are thin, the freezing time and the thawing time are shortened. In order to shorten the freezing time and the thawing time by efficiently utilizing the characteristics of the noodle strips of the above-mentioned noodles, the present invention freezes them in a splayed shape that is spread laterally to the extent that overlapping pressure is not generated, and high-speed freezing It also enables high-speed decompression.

Further, according to the present invention, the first freezing step is performed.
The drained noodles that are put in are divided into multiple servings, and the overlapping pressure
It is a dispersed noodle ball that is spread to a thickness that does not cause
Is good .

According to the above-mentioned invention , it is frozen in the above-mentioned rose shape.
For frozen noodles , one serving is divided into two or more pieces, and each is frozen in the shape of a rose, and the frozen noodles are made thin so that they can be easily thawed with water. This makes it possible to save the trouble of preparing hot water.

In the first freezing step, the outlet side has a bay.
Freezer consisting of refrigeration steel belt body with curved portion
The steel belt body is placed on frozen noodles
Put the draining noodle balls in a metal bottomless bread
And freeze it, then de-bread the frozen frozen noodles
It is best to use the curved portion on the outlet side of the belt.
Good .

According to the above invention , frozen thin-walled frozen noodles
Since the metal-made bottomless bread placed on the steel belt body for freezing was used to form the noodles , the frozen noodles of the frozen noodles form the frame portion of the bottomless bread and the bottom of the bread.
Since it is formed between the freezing steel belt body and the freezing steel belt body , the frame portion and the freezing steel belt body can be easily peeled off without damaging the frozen noodles at the outlet curved portion of the belt. .

In other words, when the thin- frozen noodles are peeled off, the bread can be removed without damage, and the impact and twist seen in the conventional breading operation using a tray with a metal or plastic bottom plate are applied. It enables the production of thin-walled frozen noodles with no damage such as cracking or chipping of frozen noodles , and therefore enables thawing with water.

The thawing method for obtaining low temperature noodles is as follows:
Boil the noodles, chilled barley, and dried noodles of buckwheat noodles in boiling water.
And boil the boiled noodles with water and cool with cold water.
Odor of frozen noodles thawed by freezing cut noodle balls
Te, the thin thickness of about 10mm to a degree that does not cause overlap pressure
Disperse the dispersed noodle balls by spreading the air layer between the noodle strings.
On the surface of frozen noodles obtained by freezing in a disperse state in a uniform diffusion state
Use frozen noodles with glaze, and
It is characterized in that it is soaked for a short time and thawed .

The thawing method for obtaining low-temperature noodles according to the above invention is as follows.
This was made possible for the first time by implementing the method for producing frozen noodles , and the latent heat of melting of the frozen noodles by short-time immersion in ordinary temperature water at about 20 ° C. makes the ordinary temperature water cold water to transform the frozen noodles into low-temperature foodstuffs and cool them. The noodles can be eaten in a cold state.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below with reference to the embodiments shown in the drawings. However, unless otherwise specified, the shapes and other relative arrangements of the parts described in this embodiment are not intended to limit the scope of the present invention thereto, but are merely illustrative examples. FIG. 1 is a process block diagram showing a method for producing frozen noodles of the present invention.
FIG. 3A is a diagram showing the state of the diffusion process of FIG. 1, FIG. 3B is a diagram showing the structure of a storage frame for storing drained noodle balls, and FIG.
FIG. 4 is a diagram showing a state of peeling from the frozen steel belt body during debreading of frozen noodles, and FIG. 4 is a process block diagram showing a thawing method for obtaining low-temperature noodles of the present invention.

As shown in FIG. 1, according to the method for producing frozen noodles of the present invention, a bundle of about 37 g of dried noodles is soaked in boiling water for about 1 minute 30 seconds to 2 minutes through a colander. , Boil step 10 to boil some noodles in a colander, and step 11 to boil the boiled boiled noodles, and boil the boiled noodles in cold water for about 20 seconds A cooling step 12 of soaking and cooling, a draining step 13 of removing even the water adhering to the surface of the cooled boiled noodles on the noodle strings, and a step of dividing the drained boiled noodles into a plurality of pieces to make stainless steel on the stainless belt of the freezer. Freezer storing step 14 to put into the storage frame of bottomless bread, and distributed noodle balls stored in the frame ( boiled noodles obtained by dividing one serving of boiled noodles into multiple pieces) are evenly spread over the entire frame to obtain a uniform thickness. Diffusion step 15 for forming dispersed noodle balls The first freezing step 16 in which the dispersed noodle balls 13a diffused and stored in a rosette shape are frozen at about -35 ° C. for about 5 to 7 minutes to be frozen, and the frozen dispersed noodle balls are taken out from the storage frame 15a. Depanning step 17 for taking out thin frozen noodles, glaze step 18 for spraying depanned frozen noodles with cold water having a water temperature of about 1 ° C, and -25 ° C after glaze
Dispersed frozen somen noodles that are quickly frozen at -30 ° C and before bagging
5 and the refreezing step 19 to make 5. In addition, the above-mentioned dispersed frozen somen noodles 25 are packed into bags and packed into bags for about -2.
Store frozen at a low temperature of 5 ° C.

FIG. 2 (A) shows the situation of the diffusion step 15 of FIG. 1, but the stainless frame made of 200 mm, 120 mm, and 20 mm in vertical, horizontal, and height dimensions shown in FIG. 2 (B), respectively. 90g of 180g per meal divided into 15a
The divided boiled noodles 25 are put into a uniform frozen thickness (about 10 mm) so that an air layer is present between the noodle strings as shown in (A) of FIG. It is designed to be formed. The size of the stainless steel frame 15a is variable and is not limited to the above size.

FIG. 3 is a diagram showing a depanning condition by the metal bottomless pan of the present invention, which is a freezing steel for a freezer.
The dispersed noodle balls are stored in a storage frame 15a which is placed on the belt body 14a and which forms the metal bottomless bread, and the frozen noodles are frozen for a while to form thin-walled frozen noodles.
When the outlet curved portion 14b of the reel belt body is reached, the frozen noodles of the frozen noodles in the storage frame 15a are automatically separated from the freezing steel belt body 14a, and then the frozen noodles are easily separated from the storage frame. It is possible to do so, because it does not suffer the impact and twist at the time of peeling seen in the bread with a bottom even though it is thin and easy to break compared to conventional frozen noodles,
It is possible to obtain a thin-walled frozen somen noodle that does not cause shape destruction and can be thawed with water, which will be described later.

FIG. 4 is a block process diagram showing a thawing method for obtaining low temperature noodles of the present invention. As shown in the figure, a loading step 20 of loading one serving of the thin-walled, frozen frozen noodles 25, which has been frozen by the method of manufacturing frozen noodles according to the present invention, into a plate in a substantially horizontal state, and about 20 ° C. Thawing step 21 of pouring and immersing room temperature water in the thawing process, thawing the dispersed frozen somen noodles 25 with the above room temperature water, lowering the temperature of the pouring water by the latent heat of melting with thawing to bring it into the cold water state, and the low temperature noodles 22 that are entirely cold To be formed.

Although the present invention relates to a method for producing frozen noodles and a method for thawing the same, it is not limited to plain noodles and can be used for other frozen noodles .

[0022]

EFFECTS OF THE INVENTION According to the present invention, with the above-mentioned constitution, it is possible to thaw in normal temperature water, the thawing time can be shortened to 30 to 60 seconds, the quality at the time of thawing and cooking can be improved, and the quality of noodles can be lowered. It can be reproduced to the extent that it does not exist, and low-temperature noodles in a cold state can be provided to the dining table. Further, since the frozen noodles are made thin, the freezing time can be shortened and the space of the freezing device can be saved. It can also be used for chilled noodles, chilled soba, and chilled buckwheat noodles that are eaten in the summer.

[Brief description of drawings]

FIG. 1 is a process block diagram showing a method for producing frozen noodles of the present invention.

FIG. 2A is a diagram showing the state of the diffusion process of FIG.
(B) is a diagram showing a structure of a storage frame for storing drained noodle balls.

FIG. 3 is a diagram showing a situation of depanning with a metal bottomless pan of the present invention in the depanning step of FIG. 1.

FIG. 4 is a process block diagram showing a thawing method for obtaining low-temperature noodles of the present invention.

[Explanation of symbols]

10 Boiled process 11 Rice cleaning process 12 Cooling process 13 Draining process 14 Freezer storage process 14a stainless belt 15 Diffusion process 15a storage frame 16 Freezing process 17 Depanning process 20 Input process 21 Thawing process 22Low temperature noodles 25 dispersed frozen somen

Front Page Continuation (72) Inventor Hiroshi Furukawa 2-13-1 Botan, Koto-ku, Tokyo Inside Maekawa Manufacturing Co., Ltd. (56) Reference JP-A-11-9210 (JP, A) JP-A-57-159461 ( (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/16 A23L 3/36-3/365

Claims (4)

(57) [Claims] 1. A method for producing frozen noodles, which is prepared by boiling dry noodles of cold noodles, chilled wheat, chilled noodles of buckwheat noodles in boiling water, scrubbing the boiled noodles, cooling with cold water and freezing the drained noodle balls. In the first freezing step, the water-dried noodle balls from which water has been removed from the surface of the noodle strings are frozen in a disperse state in a uniform diffusion state with an air layer interposed between the noodle strings, and the first freezing step. A method for producing frozen noodles, comprising: a glaze step of spraying cold water onto the frozen noodles frozen in the form of a rose and a refreezing step of refreezing after the glaze. 2. The draining noodle balls that are put into the first freezing step are dispersion noodle balls that are obtained by dividing one serving into a plurality of pieces and scraping them into thin thicknesses so that overlapping pressure is not generated. The method for producing frozen noodles according to claim 1. 3. The first freezing step is performed on a metal bottomless bread placed on a frozen noodle of the steel belt body, which comprises a freezer composed of a freezing steel belt body having a curved portion on the outlet side. 2. The frozen noodles are frozen by throwing in the drained noodle balls, and then the frozen frozen noodles are depanned using the freezing steel belt body outlet side curved portion. Method for producing frozen noodles of the above. 4. A method for thawing frozen noodles, which is prepared by boiling dry noodles of cold noodles, chilled wheat, chilled noodles of buckwheat noodles with boiling water, scrubbing the boiled noodles, and cooling the noodles with water after cooling with cold water. In, the frozen noodle surface obtained by freezing the dispersed noodle balls that have been spread in a thin thickness to the extent that no overlapping pressure is generated, is frozen in a disperse state in a uniform diffusion state with an air layer interposed between the noodle strings. A method for thawing frozen noodles, characterized in that the frozen noodles that are used are thawed by immersing the frozen noodles in normal temperature water for a short time.