JP4796222B2 - Method for producing strawberry noodles for storage - Google Patents

Description

【００２３】
【発明の効果】
本発明方法によれば麺線表面が適度に水分を放出して収縮し、糊っぽく強固になることからチルド麺あるいは冷凍麺を熱湯で戻しても麺線表面の水っぽさが解消され乾麺や生麺を茹上げた直後と同様の風味や食感を有しかつスープあるいはソースの付着も極めて良好である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing storage noodles suitable for chilled noodles or frozen noodles.
[0002]
[Prior art]
Conventionally, as a method for producing frozen noodles, a method for producing frozen noodles by rapidly cooling the noodle strings with cold water at 0 to 5 ° C. and then producing frozen noodles is known (see Japanese Patent Publication No. 56-5503). . The frozen noodles obtained by this production method can give the strawberry noodles rigidity, so that frozen noodles having an excellent texture can be obtained. It was.
[0003]
As a method for eliminating such drawbacks, the boiled noodle strings are washed with water, cooled and drained, and then left at room temperature for 30 minutes or more and 3 hours or less and then frozen (Japanese Patent Laid-Open No. Sho 61). No. -285955), a method of removing boiled noodles using a polymer absorbent to remove free water adhering to the surface of the noodles (see JP-A-63-28362), after boiling the noodles A slow cooling time of 20 minutes to 40 minutes, a method of freezing by standing in air at 10 ° C. to 65 ° C. and then freezing (see Japanese Patent Laid-Open No. 10-84897), vacuum washing the noodles washed with water A method for producing noodles (see Japanese Patent Application Laid-Open No. 10-150939) and the like in which the product temperature of noodles is set to 0 to 30 ° C. in an environment of 700 to 760 mmHg and the moisture content of the noodles is reduced to 1 to 3%. ing.
However, each of the above production methods has a drawback that the noodle quality is impaired although the wateriness on the surface of the noodle strings is somewhat eliminated.
[0004]
[Problems to be solved by the invention]
Therefore, the present inventors have conducted extensive research on a method for producing storage candy noodles having no wateriness and excellent taste and texture when chilled noodles or frozen noodles are thawed and put into a eating state. As a result, the present invention has been completed.
[0005]
[Means for Solving the Problems]
That is, according to the present invention, the noodles are treated with cold water and then air-dried at a wind speed of 10 to 20 m / s using air of 20 ° C. or lower to remove 0.5 to 5% of the water content of the noodles. The present invention relates to a method for producing a strawberry noodle for storage having a breaking strength of 130.2 to 136.5 gf when thawed after freezing .
[0006]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, salmon noodles are prepared by various methods using raw noodles or dry noodles. The moisture content of the noodles varies depending on the type of noodles, but generally it is 50 to 70%, preferably 52 to 65%.
The obtained noodles are treated with cold water. The water used for the cold water treatment may be either room temperature water or cooling water, but it is preferably treated with cold water at 0 to 5 ° C. in order to impart rigidity to the noodles.
[0007]
The cold noodles that have been treated with cold water are drained, then, for example, separated into individual meals, placed in a tray, and air-dried. The air drying treatment is preferably performed in a short time in order to maintain the moisture gradient of the noodles and maintain an excellent texture. Therefore, the air drying treatment is preferably performed by blowing air, nitrogen gas, carbon dioxide gas or the like into the drying chamber in a convection state, and more preferably performed by directly blowing air or the like on the noodles.
[0008]
The temperature of air or the like used for the drying treatment is 30 ° C. or less, preferably 20 ° C. or less. The flow rate of air or the like blown into the drying chamber or the like is 1 to 30 m / s, preferably 10 to 20 m / s. When the wind speed is weaker than 1 m / s, it takes time to dry the noodle strings, so that the moisture gradient of the noodle strings is reduced and the surface of the noodle strings is not sufficiently contracted.
Also, if the wind speed exceeds 30 m / s, the surface of the noodle strings is too dry and loses its smoothness and moderate moisture (wateriness), and if the noodle strings are blown directly, the noodle strings are blown off, which is preferable. Absent.
[0009]
The air drying treatment of the present invention is preferably performed for the time necessary to reduce the moisture content of the noodle strings under the above conditions by 0.5 to 5%. By reducing the water content of the noodles by 0.5 to 5%, the surface of the noodles absorbs water and becomes a pastey and firm state from the wiping state. When returning to the after-eaten state, the noodles having a preferable moisture gradient and having no wateriness can be obtained. Moreover, it is preferable to maintain the temperature of the noodles at 0 to 15 ° C. during the air drying treatment. When this temperature is 0 ° C. or lower, the surface begins to freeze, and the effect of the air drying treatment is difficult to increase, and when it exceeds 15 ° C., the stiffness is lost and the texture is not preferable.
[0010]
If necessary, the noodles obtained by the above-described treatment are separated into individual meals or packaged as they are and then refrigerated and stored as chilled noodles. When making frozen noodles, air-dried salmon noodles are frozen and stored as frozen noodles in a freezer or the like.
Examples of noodles used in the present invention include udon, soba, ramen, spaghetti and the like.
[0011]
【Example】
Next, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.
[0012]
Example 1
Boiled spaghetti (“High Blue” 1.7 mm, product name manufactured by Ma-Ma-Macaroni Co., Ltd.) was boiled for 7 minutes and 30 seconds, then immersed in cold water at 5 ° C. for 1 minute and 30 seconds, and drained to obtain salmon spaghetti ( Moisture 59.97%). Next, 250 g of salmon spaghetti was placed on the tray, and air drying treatment was performed by blowing air (air) (10 ° C.) at a wind speed of 12 m / s for 1 minute while inverting the spaghetti several times in the middle. The water content of the salmon spaghetti at this time was 59.24%.
The salmon spaghetti that had been air-dried was snap frozen under conditions of −30 ° C. to obtain frozen spaghetti.
In addition, the water | moisture content of persimmon spaghetti was measured by the atmospheric pressure heating drying method (AACC method).
The same applies to the following examples and comparative examples.
[0013]
Example 2
Example 1 was performed in the same manner as Example 1 except that the air drying treatment was performed for 2 minutes. The water content of the salmon spaghetti after the air drying treatment was 58.73%.
[0014]
Example 3
Example 1 was performed in the same manner as Example 1 except that the air drying treatment was performed for 5 minutes. Note that the moisture content of the salmon spaghetti after the air drying treatment was 55.76%.
[0015]
Example 4
The same procedure as in Example 1 was performed except that the wind speed was 20 m / s and the air drying treatment was performed for 2 minutes in Example 1. The water content after the air drying treatment was 58.01%.
[0016]
Comparative Example 1
Boiled spaghetti (“High Blue” 1.7 mm, product name manufactured by Ma-Ma-Macaroni Co., Ltd.) was boiled for 7 minutes and 30 seconds, then immersed in cold water at 5 ° C. for 1 minute and 30 seconds, and drained to obtain salmon spaghetti ( Moisture 59.97%). The obtained salmon spaghetti was snap frozen at −30 ° C. to obtain frozen noodles.
[0017]
Comparative Example 2
Boiled spaghetti (“High Blue” 1.7 mm, trade name, manufactured by Ma Ma Macaroni Co., Ltd.) was boiled for 7 minutes and 30 seconds to obtain salmon spaghetti (moisture 57.43%). The obtained salmon spaghetti was allowed to stand at room temperature for 30 minutes. The water content of the salmon spaghetti at that time was 57.25%. This salmon spaghetti was frozen at −30 ° C. to obtain frozen spaghetti.
[0018]
Comparative Example 3
The strawberry spaghetti (moisture 59.97%) obtained in the same manner as in Comparative Example 1 is subjected to removal of moisture on the strawberry noodle surface with a dehydration sheet (moisture 57.79%). Next, this salmon spaghetti was frozen at −30 ° C. to obtain frozen spaghetti.
[0019]
Comparative Example 4
250 g of salmon spaghetti (water content 59.97%) obtained in the same manner as in Comparative Example 1 was placed on a tray and treated for 7 minutes under a vacuum of -720 mmHg (water content 58.53%). The salmon spaghetti was quickly frozen and frozen to obtain frozen spaghetti.
[0020]
Test Example Frozen spaghetti obtained in Examples and Comparative Examples was thawed using a steam thawing machine (round-up pasta steamer PSW-500, trade name, manufactured by Yoshida Kinzoku Co., Ltd.) for sensory evaluation. Sensory evaluation was performed according to the following evaluation criteria by 10 skilled panelists.
The breaking strength was measured using a digital force gauge DPRSX-2R type (trade name, manufactured by Imada Co., Ltd.). The test results are shown in Table 1.
[0021]
Evaluation Criteria 5: Balance of taste and texture is much better than frozen noodles of Comparative Example 1, and very close to raising with dry spaghetti rice 4: Balance of taste and texture is better than frozen noodles of Comparative Example 1, Slightly close to raising with dried spaghetti bowl 3: Equivalent to the level of frozen noodles of Comparative Example 1: 2 Better balance of taste and texture than frozen noodles of Comparative Example 1 1: Taste and food better than frozen noodles of Comparative Example 1 The balance of feeling is very bad. [0022]
[Table 1]

[0023]
【The invention's effect】
According to the method of the present invention, the surface of the noodle strings is moderately released and shrinks, and becomes sticky and strong, so even if the chilled noodles or frozen noodles are returned with hot water, the wateriness of the noodle strings is eliminated. It has the same flavor and texture as immediately after the dried noodles and raw noodles are boiled, and the soup or sauce adheres very well.

Claims (2)

The frozen noodles are treated with cold water and then air-dried at a wind speed of 10 to 20 m / s using air at 20 ° C. or lower to remove 0.5 to 5% of moisture from the frozen noodles. A method for producing storage noodles having a breaking strength of 130.2 to 136.5 gf of a noodle string when thawed .   The method for producing a strawberry noodle for storage according to claim 1, wherein the storage is chilled or frozen.