JP5806883B2 - Method for producing freeze-dried noodles - Google Patents

Description

  The present invention relates to a method for producing freeze-dried noodles that can be eaten only by pouring hot water, especially freeze-dried noodles made of thin noodles such as somen, fine noodles, pasta, vermicelli, and soba.

Conventionally, many dry instant foods manufactured using a vacuum freeze-drying technique (freeze drying) have been proposed, and among them, the method for producing instant noodles described in Patent Document 1 is known as a target for noodles. Yes. In the instant noodle manufacturing method described in Patent Document 1, when freeze-drying salmon noodles, the product temperature passes from 4 ° C. to 0 ° C. within 30 minutes, and from 0 ° C. to 3 to 4 hours. The temperature is set to −30 to −40 ° C.
It is also known that trehalose is contained in freeze-dried food to speed up the hot water reconstitution time of the freeze-dried food (see, for example, Patent Document 2).

JP 56-75074 A JP-A-6-319503

However, freeze-dried noodles obtained by the method described in Patent Document 1 have a problem that it takes about 4 minutes to reconstitute the hot water (Patent Document 1, page 2, lower right column, line 13). Further, when conventional freeze-dried noodles are recovered by reconstitution with hot water and pulled up with chopsticks or the like, the noodle strings are not easily loosened, and the noodle strings are pulled up in an intertwined state. In this case, the noodle strings are tangled and must be eaten in the form of dumplings, so that there is also a problem that the texture unique to noodles cannot be obtained.
In addition, the freeze-dried food described in Patent Document 2 containing trehalose also took 3 minutes for reconstitution with hot water (see paragraph [0013]), and the rehabilitation property was still insufficient.

  An object of the present invention is to provide a method for producing freeze-dried noodles that can be reheated in a shorter time than conventional freeze-dried noodles and freeze-dried foods. In addition, the present invention provides a method for producing freeze-dried noodles in which the degree of loosening of the noodles in a state restored by hot water reversion is good, and the noodle-specific texture is obtained and can be eaten deliciously. Objective.

  The present inventors made a boiled liquid for boiling noodles into a trehalose solution having a concentration of 3 wt% to 20 wt%, and vacuum-freeze-dried the noodles after boiled in water in a container. The present invention has been completed by discovering that freeze-dried noodles can be recovered within 2 minutes (in some cases, about 45 seconds to 1 minute) and can be loosened well.

That is, the method for producing freeze-dried noodles according to the present invention includes a step of boiling noodles with a trehalose solution having a concentration of 3% by weight to 20% by weight, filling the containers with the noodles after boiling, And the step of immersing the noodles in water and the step of freeze-drying the noodles in this state.
In this specification, “water” used when the noodles after boiling are immersed in a container includes not only fresh water but also water containing a slight amount of solids such as salt.
Moreover, since the water used when immersing the noodles after this boil in a container is frozen with noodles after that, it is preferable that it is cold water below normal temperature.
Furthermore, when the noodles are immersed in water in the container, it is preferable that the noodles are not exposed from the water surface.

  According to the method for producing freeze-dried noodles having the above-described configuration, the boil liquid for boiling the noodles is made into a trehalose solution having a concentration of 3 wt% to 20 wt%, and the noodles after boil are vacuum-frozen while immersed in water in a container By drying, hot water is poured and restored within 2 minutes, and an advantageous effect is obtained in that a texture suitable for eating can be obtained.

As one preferred embodiment, the method for producing freeze-dried noodles according to the present invention includes a step of boiling the noodles with a trehalose solution having a concentration of 3% by weight to 20% by weight and then cooling the boiled noodles with water. And a step of draining the cooled noodles, and filling the container with the drained noodles and adding water to the container so that the noodles are immersed in water.
In this case, when the boiled noodles are cooled with water, it is preferably cooled with running water.
Moreover, as a container which fills noodles with water, the container (tray) of the capacity | capacitance and size for one meal is preferable, and the pack tray which can be used as a packaging container as it is especially preferable.

  As one preferred embodiment, the method for producing freeze-dried noodles of the present invention employs a configuration in which the amount of water added to the container is 50% by weight or more based on the amount of noodles filled in the container. it can. According to this, noodles are loosened within 2 minutes, and the texture is suitable for eating.

  Moreover, the manufacturing method of the freeze-dried noodles of this invention can employ | adopt the structure that the density | concentration of the said trehalose solution is 7 weight%-13 weight% trehalose solution. According to this, noodles are loosened in only about 45 seconds to 1 minute, and the texture is suitable for eating.

The freeze-dried noodles produced according to the present invention have the advantage that they can be reconstituted within 2 minutes after pouring hot water, resulting in a texture suitable for eating.
In particular, if the concentration of the trehalose solution at the time of boiling is 7 wt% to 13 wt%, the hot water is poured and restored in only 45 seconds to 1 minute, and the texture is very suitable for eating. There are advantages.

It is a graph which shows the loosening (restorability) about Examples 1-14 and Comparative Examples 1-7, and the evaluation result of food texture.

  Hereinafter, preferred embodiments of the method for producing freeze-dried noodles of the present invention will be described. In the following, percentages represent weight percent.

  In the present invention, the type of noodles is not particularly limited, and somen noodles, fine noodles, pasta, Chinese noodles, buckwheat, rice noodles, etc. are targeted, and among these, particularly thin noodles, the thickness of noodles before boil (whether dry noodles) For example, it is suitable for the production of noodles having a diameter of about 0.7 mm to 1.5 mm.

  In the method for producing freeze-dried noodles of the present invention, the noodles are first boiled with a trehalose solution [step (a)]. The noodles before boiling may be raw noodles, dry noodles or semi-dry noodles. In this case, the concentration of the trehalose solution is in the range of 3% to 20%, and as is clear in Examples 1 to 5 described later, it is loosened within 2 minutes and has excellent restorability, and also has a texture suitable for eating. This is preferable. A trehalose solution with a concentration of less than 3% is suitable for eating and requires 2 minutes or more to restore the texture. A trehalose solution with a concentration of more than 20% gives sweetness to the noodles itself due to the trehalose, and the soup can be eaten with soup. Not suitable for. As will be apparent from Examples 1 and 2 to be described later, more preferably, the 7% to 13% trehalose solution is loosened in about 45 seconds to 1 minute and has excellent restorability, and a texture suitable for eating can also be obtained. Is preferable.

  The boiling of the noodles in [Step (a)] is performed at a temperature of 95 ° C. or more and a time of 90 seconds when the noodles are somen.

  Next, the noodles boiled as described above are cooled with running water [step (b)]. After cooling, the cooled noodles are drained [step (c)].

Next, the noodles that have been drained are passed through a beading machine, and the noodles are balled one by one, and the noodles are filled in a pack tray together with water (preferably cold water) so that the noodles are immersed in water [step (d)]. At this time, the noodles in the pack tray are not exposed from the liquid surface. The dispensing amount (weight) of water into the pack tray is set to 50% or more with respect to the filling amount (weight) of the noodles, as is apparent in Examples 7 to 12 described later, 1 minute or 2 It is preferable in that it can be loosened within minutes and has excellent restorability, and a texture suitable for eating can be obtained.
The “water” in this step (d) is used to mean “saline containing a slight amount of salt” in addition to fresh water. “Saline containing a slight amount of salt” is a salt solution having a concentration of about 0.2% to 0.5%, as is clear in Examples 13 and 14 described later, as in the case of fresh water, It is preferable in that it can be loosened in about 1 minute, has excellent restorability, and has a texture suitable for eating. However, even a saline solution having a concentration of 1.0% or more can be loosened in about 1 minute and has excellent resilience, but has a strong salty taste and is not suitable for eating.

  The noodles filled in the pack tray soaked in water in the step (d) are freeze-dried in vacuum according to a conventional method. Specifically, the noodles filled in a state where the pack tray is immersed in water in the step (d) is frozen [step (e)], and then further reduced in the vacuum drying treatment [step (f)]. Freeze-dried noodles can be obtained by drying by sublimating moisture in a vacuum state.

  The freeze-dried noodles thus obtained are reconstituted by pouring hot water together with separately prepared soups and ingredients. Alternatively, only the freeze-dried noodles are restored alone and eaten with soup and soup prepared in another tableware.

  Hereinafter, Examples 1 to 14 of the present invention and Comparative Examples 1 to 7 will be described.

  10 kg of noodles (dry noodles; 24.0 g per serving) was prepared by dissolving trehalose in water to a concentration of 10% (hereinafter such trehalose solution is referred to as “10% trehalose solution”). And so on.) This boil had a temperature of 95 ° C. or more and a time of 90 seconds. Next, the strawberry somen was cooled with running water and drained. Next, the drained rice bran noodles were passed through a beading machine to take a serving, and this serving (62.4 g) was filled in a pack tray with 70 g of fresh water and immersed in water. At that time, the noodles were adjusted so as not to be exposed from the liquid surface. The somen noodles packed in water in the pack tray were vacuum lyophilized according to a conventional method. Specifically, the strawberry somen filled with water in the pack tray is frozen, and the strawberry somen that has been subjected to the freezing treatment is further reduced in pressure by a vacuum drying process and dried by sublimating moisture in a vacuum state. As a result, freeze-dried somen of Example 1 was obtained.

  Example 1 was repeated except that 10 kg of somen (when dry noodles; 24.0 g per serving) were boiled with a 7% trehalose solution.

  Example 1 was repeated except that 10 kg of somen (when dry noodles; 24.0 g per serving) were boiled with a 5% trehalose solution.

  Example 1 was repeated except that 10 kg of somen (when dry noodles; 24.0 g per serving) were boiled with a 3% trehalose solution.

  Example 1 was repeated except that 10 kg of somen (when dry noodles; approximately 24.0 g per serving) were boiled with a 15% trehalose solution.

  Example 1 was repeated except that 10 kg of somen (when dry noodles; 24.0 g per serving) were boiled with a 20% trehalose solution.

  The same procedure as in Example 1 was conducted, except that one portion of the rice cake was filled with 46.8 g of fresh water (75% of the weight of the rice cake noodles) and immersed in water.

  The same procedure as in Example 1 was performed, except that one portion of the noodles was filled with 62.4 g of fresh water (100% of the noodle weight was 100%) and immersed in water.

  The same procedure as in Example 1 was performed, except that one portion of the noodles was filled with 78.0 g of fresh water (125% of the noodle weight was 125%) and immersed in water.

  The same procedure as in Example 1 was conducted, except that a portion of each portion of persimmon noodles was filled into a pack tray with 93.6 g of fresh water (ratio to the weight of persimmon noodles was 150%) and immersed in water.

  The same procedure as in Example 1 was conducted, except that a portion of each portion of persimmon noodles was filled in a pack tray with 124.8 g of fresh water (200% of the weight of persimmon somen) and soaked in water.

  The same procedure as in Example 1 was conducted, except that a portion of the rice cake was filled with 31.2 g of fresh water (50% of the weight of the rice cake noodles) and immersed in water.

  Example 1 except that a portion of a bowl of somen noodles was filled into a pack tray with 70 g of 0.2% salt solution (hereinafter referred to as “0.2% salt solution”). The same was done.

  The same procedure as in Example 1 was conducted, except that a portion of each bowl of noodles was filled with 70 g of 0.5% saline in a pack tray.

[Comparative Example 1]
Example 1 was repeated except that 10 kg of somen (when dry noodles; 24.0 g per serving) were boiled with fresh water.

[Comparative Example 2]
The procedure was the same as Example 1 except that the pack tray was not filled with water.

[Comparative Example 3]
The same procedure as in Example 1 was conducted, except that one portion of the noodles was filled with 15.6 g of fresh water (25% of the noodle weight was 25%) and immersed in water.

[Comparative Example 4]
The same procedure as in Example 1 was performed except that 10 kg of somen (dried noodles; 24.0 g per serving) was boiled with fresh water and the pack tray was not filled with water.

[Comparative Example 5]
The same procedure as in Example 1 was conducted except that 10 kg of somen (dried noodles; 24.0 g per serving) was boiled with a 30% trehalose solution.

[Comparative Example 6]
The same procedure as in Example 1 was conducted, except that a portion of salmon noodles was filled in a pack tray with 70 g of 1.0% saline.

[Comparative Example 7]
The same procedure as in Example 1 was conducted, except that a portion of each bowl of soy noodles was filled in a pack tray with 70 g of 2.0% saline.

  Hot water was poured into each of the freeze-dried noodles of Examples 1 to 14 and Comparative Examples 1 to 7, and the texture of the noodles was evaluated. The results are as shown in the chart of FIG.

  In Example 1, 2, 7-11, 13, and 14, it loosened in about 1 minute, and it became the texture suitable for eating. In Examples 3 to 6, 12 and 12 were restored in about 1 minute 30 seconds to 2 minutes, and the texture was suitable for eating.

  In Comparative Example 1, it took 2 minutes or more to loosen up and restore a texture suitable for eating. In Comparative Examples 2 to 4, it was not unraveled and was not suitable for eating. In Comparative Example 5, the restoration was loosened in about 1 minute 30 seconds to 2 minutes, but some of the noodles themselves were sweetened by trehalose and were not suitable for eating with soup or the like. Comparative Examples 6 and 7 were restored in about 1 minute and loosened, but some noodles themselves were too salty and therefore not suitable for eating.

  The noodles of Examples 1 to 14 were also suitable as noodles by pouring hot water with separately prepared soup and ingredients.

Claims (5)

  In this state, boiling the noodles with a trehalose solution having a concentration of 3 wt% to 20 wt%, filling the noodles after boiling into a container, adding water to the container, and immersing the noodles in water in the container A method for producing freeze-dried noodles, comprising the step of vacuum freeze-drying the noodles.   The method for producing freeze-dried noodles according to claim 1, wherein the noodles are not exposed from the water surface when the noodles are immersed in water in a container.   After the step of boiling the noodles with a trehalose solution having a concentration of 3 wt% to 20 wt%, the step of cooling the boiled noodles with water and the step of draining the cooled noodles were drained. The method for producing freeze-dried noodles according to claim 1 or 2, wherein the container is filled with the noodles and is added to the container so that the noodles are immersed in water.   The method for producing freeze-dried noodles according to any one of claims 1 to 3, wherein the amount of water added to the container is 50% by weight or more based on the amount of noodles filled in the container.   The manufacturing method of the freeze-dried noodles in any one of Claims 1-4 whose density | concentration of the said trehalose solution is 7 weight%-13 weight%.

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