JP3418003B2 - Manufacturing method of frozen noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing frozen noodles . In detail, it is suitable for thawing by a microwave oven or the like, and when thawing, it is possible to obtain noodles having good taste and texture excellent in smoothness and viscoelasticity without causing thawing unevenness, and The present invention relates to a method for producing frozen noodles which, when thawed, has no sticking between noodle strings and is easy to handle and has a smooth texture, and in particular a powder sauce and the like can be uniformly attached and dispersed.

[0002]

2. Description of the Related Art Noodles which can be stored for a long period of time and have a good texture close to freshly boiled can be obtained in a short time simply by thawing using a microwave oven or boiling water when necessary. From the point of view, frozen noodles obtained by freezing boiled noodles have been favored by consumers, and their production has tended to increase more and more in recent years. In the manufacture of frozen noodles, boiled or steamed noodles are turned into α, and after cooling, the water adhering to the surface of the noodle strings is cut off to prevent the noodles from growing, and then put in a tray. The method of freezing is generally adopted.

In thawing frozen noodles, the thawing method using a microwave oven, which does not require boiling water and can be easily thawed in a bag in an extremely short time, has become an important factor in the spread of microwave ovens. In addition, it has become widely adopted, but when the frozen noodles manufactured by the conventional method described above are thawed using a microwave oven,
It is difficult to uniformly thaw the whole noodles, and there is a drawback that the noodles have uneven thawing such as having a hard part and that they tend to be gummy.

[0004]

The present applicant has been conducting research for the purpose of eliminating the above-mentioned drawbacks such as uneven thawing in frozen noodles. And as part of such a study, if water is attached to the surface of frozen noodles obtained by freezing pregelatinized noodles and then quickly re-frozen, thawing unevenness does not occur when thawed by microwave oven etc. It has been found that noodles having a good texture without hard portions can be obtained (Japanese Patent Publication No. 3-65143).
The frozen noodles obtained by this method developed by the present applicant, when thawed using a microwave oven or the like, are quickly and uniformly thawed, without uneven thawing, and have a good texture and taste. It has the excellent property that thawed noodles can be obtained. However, this method requires a two-stage freezing process in which water is attached to frozen noodles obtained by freezing after pregelatinization and then freezing again, which is troublesome in the process.

Therefore, the present inventors have developed a simpler method that does not require thawing or the like, and has a uniform thawing method.
Further studies have been conducted for the purpose of obtaining frozen noodles having good texture and taste. As a result, if a very limited range of a specific amount of water is applied to the pre-gelatinized noodles and frozen as it is before freezing, it can be thawed in a microwave oven or the like without performing two freezing treatments. It has been found that noodles having good texture and taste, which are free from uneven thawing and excellent in smoothness and viscoelasticity, can be obtained.
Furthermore, the present inventors have found that in frozen noodles obtained by providing such a specific amount of water and freezing the noodles, an appropriate amount of water adheres to the surface of the noodle strings when the frozen noodles are thawed. It is easy to handle without sticking between the lines, and has a smooth texture, and the powder sauce added to the noodles is uniformly dispersed and adhered particularly to the noodle strings surface due to the presence of the appropriate amount of water, and it is good. It has also been found that cooked noodles having an excellent texture and taste can be obtained, and the present invention has been completed based on these findings.

That is, the present invention relates to pre-gelatinized noodles,
A method for producing frozen noodles, wherein 8 to 17% by weight of water is provided based on the weight and frozen.

In the present invention, the type of pregelatinized noodles is not particularly limited, and may be any of pregelatinized noodles conventionally used in the production of frozen noodles.
Α due to steaming, or a combination of boiling and steaming
Boiled noodles can be used, and specific examples thereof include boiled udon, boiled buckwheat, boiled Chinese noodles, boiled pasta such as spaghetti and macaroni, steamed Chinese noodles, and the like. In addition, conditions for the pregelatinization treatment (for example, temperature of hot water, temperature and pressure of steam, time of pregelatinization treatment, yield after pregelatinization, etc.) are not particularly limited, and conditions suitable for each noodle are employed. What is necessary is just to manufacture noodles pregelatinized by the above.

In the present invention, it is necessary to freeze the gelatinized noodles as described above by adding 8 to 17% by weight of water based on the weight of the gelatinized noodles. α
When the amount of water added to the noodles is less than 8% by weight,
When thawing frozen noodles in a microwave oven etc., uneven thawing occurs, the texture of the noodles becomes hard, noodles with good texture and taste can not be obtained, and the thawed noodle strings are attached to each other In addition, when eating with a powdered sauce or ingredients, the dispersibility or adhesion of the powdered sauce or ingredients to the surface of the noodle strings becomes poor. On the other hand, if the amount of water added exceeds 17% by weight, the thawed noodles become sticky or too soft, resulting in poor texture and taste, and the thawed noodles are mixed with a powder sauce and ingredients. When eating, the powder sauce and ingredients do not adhere to the noodles and separate to make the texture inferior. When freezing gelatinized noodles from the viewpoint of the texture and taste of thawed noodles, prevention of adhesion between thawed noodles, adhesion and dispersibility of powdered sauce and ingredients on the surface of noodle strings, and soup Is preferably 10 to 16% by weight, more preferably 11 to 13.5% by weight. In the present invention, “the amount of water to be applied when the gelatinized noodles are frozen” refers to the amount of water to be applied as determined below.

[0009]Adding water when freezing pregelatinized noodles
amount: When the noodles are pre-gelatinized by boiling or steaming
Depending on the type, freezing after further processing such as washing and cooling
Predetermined amount of pre-gelatinized noodles for processing (one mold container
Of the pre-gelatinized noodles to be filled into the
This is a dehydrator (“NW-222” manufactured by NEC Corporation)
In a container at room temperature and at 1380 rpm
Centrifugally dehydrated for 1 minute to make sure that the noodles
The noodles at this time are weighed in B grams.
You. Then, based on the weight B grams of the gelatinized noodles,
Then, according to the following mathematical formula 1, the “gelatinized noodle”
The amount of water given when freezing the water is determined by C weight%.

[0010]

C (% by weight) = {(A + X−B) / B} × 100 [where X represents the weight (gram) of water added to A grams of pregelatinized noodles]. ]

Generally, the method and conditions for pregelatinizing noodles,
Noodles that have been pregelatinized by washing with water after cooling, the presence or absence of cooling, the conditions, the elapsed time from the gelatinization of the noodles to freezing, and the method of removing water adhering to the gelatinized noodles (draining method) The amount of moisture adhering to each is different, so the weight of pregelatinized noodles immediately before freezing is measured as the total amount of pregelatinized noodles and the water adhering to it, depending on the amount of water adhering, etc. It will be different.
However, in the present invention, the weight of the pregelatinized noodles subjected to the freezing treatment (the total weight of the pregelatinized noodles and the attached moisture)
Is not based on the basis weight of the pregelatinized noodles when water is added, but as described above, based on the weight (B) when the water attached to the pregelatinized noodles is removed by centrifugal dehydration. ,
Since the range of the amount of water to be provided at the time of freezing is determined, in the case of the present invention, the amount of water provided to the pregelatinized noodles to be subjected to the freezing treatment (that is, the outside of the pregelatinized noodles immediately before the freezing treatment) The amount of water present in the frozen noodles can be strictly adjusted, and the quality of the frozen noodles when thawing can be controlled extremely well.

In the present invention, the amount of water added to the gelatinized noodles immediately before the freezing treatment is 8 to
The method of applying moisture is not particularly limited as long as it is in the range of 17% by weight. Examples of the method for applying water include (i) α
After placing the noodles in a mold container with no hole at the bottom for freezing treatment, the amount of water added to the gelatinized noodles in the mold container is 8 to 1
Spraying or spraying water to 7% by weight;
(Ii) A hole for draining is provided at the bottom of the mold container for freezing treatment, the position, the number, the shape, etc. are adjusted, and after the noodles washed and / or cooled with water after being gelatinized are put into the mold container,
If necessary, a method of spraying or spraying water so as to keep the above-mentioned water content in the range of 8 to 17% by weight in the mold container immediately before entering the freezing apparatus can be mentioned. In this case, the moisture imparted to the pregelatinized noodles is preferably uniformly distributed throughout the pregelatinized noodles, but is not necessarily limited thereto, and in some cases, below or to the side of the pregelatinized noodles. It may be over-distributed, and the freezing treatment may be performed in such a water-applied state.

The temperature of the water to be applied to the gelatinized noodles is preferably as low as possible.
It is desirable that the temperature is between 5C and 5C. The freezing treatment of the pregelatinized noodles is preferably performed within a short time after water is applied to the pregelatinized noodles, in order to absorb the water imparted by the pregelatinized noodles and prevent the noodles from extending. It is preferable to start freezing within 5 minutes after the water is applied. In addition, it is desirable to perform the freezing treatment by rapid freezing from the viewpoint of preventing the growth of the noodles. Generally, after adding water to the pregelatinized noodles,
It is preferred to freeze quickly at a cooling rate of 1-2 ° C / min to a temperature below about -30 ° C.

In the freezing treatment, pre-gelatinized noodles may be filled in a mold container for one meal or a plurality of meals, and filling in the mold container is performed so that substantially flat frozen noodles are obtained. It is desirable that the obtained frozen noodles can be easily thawed and can be uniformly thawed. Also,
As a mold container used for freezing, a tray used for packaging and distributing frozen noodles may be used as it is as a mold container, or a mold container dedicated to frozen noodles may be used. The frozen noodles obtained as described above can be packaged using a packaging material such as a plastic film, a sheet, or a bag made of the same as conventional frozen noodles, and can be distributed and sold.

Further, according to the present invention, even if only the frozen noodles produced above are packaged for distribution and sale, or the sauces and / or ingredients are attached together with the frozen noodles for distribution and sale.
May be sold. When sauces and / or ingredients are attached to frozen noodles, as long as the noodles do not spread or impair the texture and taste of the noodles, top, bottom,
The sauces and / or ingredients may be attached to an appropriate place such as the side, middle, etc. in a state where the sauces and / or ingredients are brought into direct contact with the frozen noodles, or the sauces and / or ingredients may be separately packaged from the frozen noodles. And may be attached to frozen noodles.

The frozen noodles obtained according to the present invention are particularly suitable for thawing in a microwave oven while being packaged. In such a case, if a suitable small hole is opened in a packaging material such as a plastic film, the frozen noodles can be used at the time of thawing. The packaging material can be prevented from being broken by vapor pressure or the like. However, instead of thawing in a microwave oven, the wrapping material may be taken out or taken out of the wrapping material and then thawed using hot water or a steamer.

[0017]

The present invention will be described in more detail with reference to the following examples, but it should not be construed that the invention is limited thereto. In the following examples,% means% by weight unless otherwise specified.

Example 1 (1) 1 kg of dried spaghetti (“High Blue” manufactured by Ma Marmacaroni Co., Ltd.) (diameter 1.7 mm) was heated to a temperature of 99.
After boiling for 8 minutes in 10 liters of hot water at １００100 ° C. (boiling yield: 235%), it was quickly poured into cold water at a temperature of 0 to 5 ° C., and washed with water and cooled. (2) The boiled spaghetti obtained in the above (1) was quickly taken out of the cold water, and 220 g of the spaghetti was centrifugally dehydrated by the above-mentioned method to remove the attached water, and the weight of the pregelatinized noodles containing no attached water. When asked for, 211 g
Met. (3) Plastic mold container that can freely discharge water from the bottom (length x width x height = 11cm x 14cm x 4c)
m), a plastic underlay for drainage having approximately the same area as a mold container having 10 holes each having a diameter of 5 mm is placed in advance, and the remaining boiled spaghetti taken out of the cold water in (2) above is placed on the underlay. Is filled immediately after being divided so that the filling amount in each mold container becomes 220 g, and about 25 g of water at a temperature of 4 ° C is sprayed, and the temperature is lowered to -40 ° C at a cooling rate of -1 ° C / min. Snap-frozen. The final weight of the frozen boiled spaghetti obtained from each mold container is 228 g,
From the above formula 1, the amount of water added (C) when freezing the boiled spaghetti was 8.1%. This frozen boiled spaghetti was stretch-wrapped using a polyethylene film packaging material.

(4) A household microwave oven (output 600) with the frozen boiled spaghetti obtained in (3) above packed.
After thawing for 5 minutes using W), take out from the packaging material, add spaghetti powder sauce (“Italian” manufactured by Nisshin Flour Milling Co., Ltd.) at a rate of 10 g per 200 g of thawed spaghetti, The cookability and texture were evaluated by ten panelists according to the evaluation criteria shown in Table 1 below, and the average value was taken. The results are shown in Table 2 below.

<< Examples 2 to 7 and Comparative Examples 1 and 2 >> The amount of water to be added was adjusted as shown in Table 2 below. Either spraying cold water on the boiled spaghetti by adjusting the number of holes in the underlay, or (b) filling the boiled spaghetti into a mold container without holes at the bottom and spraying it with cold water Other than that, freezing and packaging were carried out in the same manner as in Example 1 to produce spaghetti packaged and frozen. This was packaged in the same manner as in (1) of Example 1 and then thawed using a microwave oven, then mixed with a powdered spaghetti sauce, and the cooked food and texture of the thawed spaghetti at that time were evaluated by 10 panelists. As a result, evaluation was performed in the same manner as in Example 1, and the average value was obtained. The results were as shown in Table 2 below.

[0021]

[Table 1]                       Evaluation criteria for the quality of thawed boiled noodles Cookability : 5 points: Extremely easy to handle, with no adhesion between thawed noodle strings,       Easily, the sauce is very uniformly attached and dispersed on the surface of the noodle strings. 4 points: Easy to handle without adhesion of thawed noodle strings, easy to mix with powder sauce,       Is uniformly adhered and dispersed on the surface of the noodle strings. 3 points: Some adhesion between thawed noodle strings can be seen, but it can be almost alleviated with powder sauce.       The sauce is almost uniformly attached to the surface of the noodle strings. 2 points: Thawed noodle strings are considerably adhered to each other, and it is difficult to mix with powdered sauce.       Is hard to adhere evenly to the surface of the noodle strings, or too much water       Is separated from the noodle string surface. 1 point: Thawed noodle strings have a large adhesion and are hard to soften with a powder sauce.       Does not adhere to the surface of the noodle strings, or the moisture is extremely high and the sauce isDoes not adhere to the surface of Texture : 5 points: There is no hard part at all, very smooth overall, rich in viscoelasticity, very good       Good texture. 4 points: There is no hard part, almost smooth as a whole, rich in viscoelasticity, good texture. 3 points: There is a little hard part, but it is almost smooth, slightly viscoelastic and almost good       Texture 2 points: Gummy texture with unevenness and lack of smoothness due to considerable hard parts       A slightly poor texture that is soft or lacks viscoelasticity. 1 point: bad texture with a gummy feeling that is hard, uneven and not smooth overall Or a very poor texture that is too soft and has no viscoelasticity.

[0022]

[Table 2] Moisture addition at the time of freezing method Thawing of frozen products Thawing spaghetti Quality method of water content Final weight Cooking property Texture (%) (g) Example 1 8.1a 228 3.2 4.2 Example 2 10.4a 233 4.5 4.6 Example 3 11.4 b 235 4.8 4.9 Example 4 12.3 b 237 4.9 4.9 Example 5 13.2 a 239 4.9 4.9 Example Example 6 15.2 b 243 4.9 4.2 Example 7 17.0 b 247 4.1 3.5 Comparative Example 1 4.3 a 220 1.4 ¹⁾ 1.9 ³⁾ Comparative Example 2 18. 4a 250 1.7 ²⁾ 1.5 ⁴⁾ ○ Method of water addition a: Method of filling boiled spaghetti into a mold container with an adjusted number of holes in the underlay, and spraying it with water b: No hole at the bottom Method of spraying water on boiled spaghetti filled in a mold container 1): Thickness of the thawed noodle strings is extremely large, and it is extremely difficult to mix with a powder sauce. The sauce does not adhere to the surface of the noodle strings 2): The moisture is extremely large and the sauce runs down and does not adhere to the surface of the noodle strings. 3): There are many hard parts, unevenness and lack of smoothness. Texture 4): Poor texture without viscoelasticity that is too soft

From the results shown in Table 2 above, in Examples 1 to 7 in which the amount of water provided was adjusted to a range of 8 to 17% and the spaghetti was frozen, the noodle strings were thawed when thawed. It is easy to handle without sticking to each other, easy to mix with powdered sauce, the sauce is evenly attached to the surface of the noodle strings and dispersed, and the boiled spaghetti defrosted with it has no hard parts at all, it is extremely smooth throughout, It turns out that it is rich in viscoelasticity and has a good texture. On the other hand, in the case of Comparative Example 1 in which the amount of water provided was 4.3%, the adhesion between the thawed noodle strings was large and extremely difficult to handle, it was difficult to mix with the powder sauce, and the sauce was evenly distributed on the surface of the noodle strings. The boiled spaghetti which is hard to adhere, and which has been thawed, has a texture with a gummy sensation that has many hard portions and is uneven and largely lacks smoothness, and that the amount of water provided is 18.4%. In this case, it can be seen that when thawed, the moisture is extremely large, and the sauce hardly adheres to the surface of the noodle strings, and flows down, and the thawed boiled spaghetti is too soft and has a poor texture without viscoelasticity.

Example 8 (1) Raw Udon (noodle line width 3 m) manufactured by a conventional method
m, thickness 2.6 mm) in boiling water at a temperature of 99 to 100 ° C. for 13 minutes (boiled yield 270%), and then a temperature of 0
It was washed with water at ５5 ° C. and cooled to produce boiled udon. (2) The boiled udon obtained in the above (1) was quickly taken out of the cold water, and 230 g of the noodle was centrifugally dehydrated by the above-mentioned method to remove adhering water, and its weight was determined to be 222 g. . (3) The remaining boiled udon taken out of the cold water is divided into 230 g portions, and a plastic container having no hole at the bottom (length × width × height = 11 cm × 14 cm × 4)
cm) was immediately filled, and water at 4 ° C. was evenly sprayed from the top of the boiled noodle so that the amount of water added was adjusted as shown in Table 3 below. Each was then snap frozen to -30C at a cooling rate of -1C / min. The final weight of the frozen boiled udon in each of the resulting mold containers was as shown in Table 3 below. This frozen boiled udon was stretch-wrapped using a packaging material made of polyethylene film. (4) After thawing the packaged frozen boiled udon obtained in (3) above in the same microwave oven as used in (4) of Example 1 for 5 minutes while packing, the harmony is obtained with a commercially available powder sauce. Table noodles were prepared and the texture was evaluated by 10 panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. The results were as shown in Table 3 below.

[0025]

[Table 3] Experiment number Amount of water added immediately before freezing (%) 5.0 8.1 9.9 11.7 14.0 16.7 18.0 Weight of frozen boiled noodles (g) 233 240 244 248 253 259 262 262 Cookability of grilled udon 1.7 4.0 4.3 4.9 4.9 4.2 1.5 Texture of grilled udon 2.8 ^{1 )} 4.0 4.5 4.9 4.8 4.1 2.5 ²⁾ 1) Poor texture with a lot of hard parts, unevenness and lack of smoothness with a gummy feeling 2) Poor texture with too soft and no viscoelasticity

From the results in Table 3 above, in the case of Experiment No. 1 in which the amount of water supplied was adjusted to be in the range of 8 to 17% and the boiling noodles were frozen, there was no hard part and the whole was extremely A smooth, viscoelastic roasted noodle with good texture is obtained, while the amount of water added is 5.0%.
The boiled noodles of Experiment No. have a lot of hard parts, are uneven and lack a smooth texture and have a texture with a gummy feeling, and the noodles of Experiment No. having an amount of water supplied of 18.0% It turns out that it is too soft and has a poor texture without viscoelasticity.

Example 9 (1) Raw Chinese noodles (noodle band width 1.5
mm, thickness 1.4 mm) steamed at a temperature of 97 to 100 ° C. for 1.5 minutes, showered with water at 20 to 25 ° C. for several seconds, and steamed at a steam of the same temperature for 1.5 minutes. And washed with water at a temperature of 0 to 5 ° C. and cooled to produce steamed Chinese noodles. (2) The steamed Chinese noodles obtained in the above (1) were quickly taken out of the cold water, and 200 g of the noodles was centrifugally dehydrated by the above-mentioned method to remove adhering water, and the weight was determined to be 185 g. . (3) The remaining steamed Chinese noodles taken out of the cold water were divided into 200 g each, and a plastic mold container having no hole at the bottom (length × width × height = 11 cm × 14 cm × 4)
cm), and water at 4 ° C. was evenly sprayed from the top of the steamed Chinese noodles to adjust the amount of water added so as to be as shown in Table 4 below. It was then snap frozen to -30 ° C at a cooling rate of -1 ° C / min. The final weight of the frozen boiled Chinese noodles in each of the resulting mold containers was as shown in Table 4 below. This frozen steamed Chinese noodle was stretch-wrapped using a polyethylene film packaging material. (4) The frozen steamed Chinese noodles obtained in (3) above were thawed for 4 minutes using the same microwave oven as used in (4) of Example 1 while being packed, and then summed with a commercially available powder sauce. An oyster soba was prepared, and the texture was evaluated by ten panelists according to the evaluation criteria shown in Table 1 above, and the average value was obtained. The results were as shown in Table 4 below.

[0028]

[Table 4] Experiment number Amount of water added just before freezing (%) 4.9 8.1 9.7 11.9 13.5 16.8 17.8 Weight of frozen boiled Chinese noodles (g) 194 200 203 207 210 216 218 Cookability of Yakisoba 1.6 4.0 4.3 4.9 4.9 4.2 1.7 Texture of Yakisoba 2.7 ¹⁾ 4.0 4.4 4.9 4.8 4.1 2.3 ²⁾ 1) Bad texture with a lot of hard parts, unevenness and lack of smoothness with a gummy feeling 2) Poor texture with too soft and no viscoelasticity

From the results in Table 4 above, in the case of Experiment No. 1 in which the steamed Chinese noodle was frozen by adjusting the amount of water to be provided in the range of 8 to 17%, there was no hard part and the whole was extremely smooth. Yakisoba with a good texture, rich in viscoelasticity, can be obtained, whereas the yakisoba with the water content of 4.9% has many hard parts and is uneven and smooth. It can be seen that the texture has a lacking gummy texture and the texture of the yakisoba of the experiment number with a water content of 17.8% is too soft and has no viscoelasticity.

[0030]

The production method of the present invention in which a specific amount of water of 8 to 17% by weight is imparted to pregelatinized noodles for freezing treatment.
The frozen noodles obtained by the method described above can be made into thawed noodles which are free from uneven thawing, have excellent smoothness and viscoelasticity, and have a good texture and taste when thawed using a microwave oven or the like. Furthermore, since the frozen noodles obtained by the production method of the present invention have an appropriate amount of water, they are easy to handle without adhesion of noodle strings when thawed, and have a smooth texture, especially The powder sauce and the like added to the noodles are uniformly dispersed and attached to the surface of the noodle strings, so that cooked noodles having a good texture and taste can be obtained very easily. According to the method of the present invention, frozen noodles having the above-mentioned excellent characteristics can be economically produced in a single freezing treatment extremely simply and in a short time.

Continued on the front page (72) Inventor Sadashige Nishida 5-3-1 Tsurugaoka, Oimachi, Iruma-gun, Saitama Prefecture Inside the Food Research Laboratories, Nisshin Flour Milling Co., Ltd. (72) Inventor Katsuyuki Kadooka 32, Hirade Industrial Park, Utsunomiya City, Tochigi Prefecture 2 Ma Marmacaroni Co., Ltd. (56) References JP-A-49-100251 (JP, A) JP-A-49-100249 (JP, A) JP-A-57-159458 (JP, A) Kohei 3-65143 (JP, B2) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/16

Claims (3)

(57) [Claims] 1. Noodles which have been pregelatinized are added with 8
A method for producing frozen noodles, wherein the frozen noodles are frozen by adding moisture of 17% by weight. 2. The method according to claim 1, wherein water is added immediately before freezing. 3. The method according to claim 1, wherein quick freezing is performed.