JP6128755B2 - Frozen noodles - Google Patents

Description

The present invention relates to frozen noodles. More specifically, the present invention relates to frozen noodles in which the deterioration of noodle quality is suppressed even when the frozen noodles are once thawed and then re-frozen by slow freezing.

  Frozen noodles are one of the frozen foods that are highly demanded by consumers due to their simplicity and are widely used for home and business use. Usually, frozen noodles are ideally preserved in a frozen state. However, in reality, a part of the noodles is often thawed in a part of the process such as storefront, home or transportation.

  In such a case, it will be re-frozen by being held in the freezer again at home, but in this case, since it is generally frozen slowly at a temperature of about -20 ° C, it is compared with the noodle strings. Large ice crystals grow and form. As a result, it is known that the quality of the noodles is lowered during eating.

  Usually, frozen noodles are often defrosted in hot water and defrosted in a microwave oven, but there are also types that are eaten only by thawing with running water. In the case of only thawing with the latter running water, since the properties of the frozen noodles are eaten as they are, it is necessary to further prevent the quality of the noodles from being deteriorated during frozen storage. Patent document 1 is disclosed as a prior art for solving the problem in the refreezing of such frozen noodles.

Japanese Patent Laid-Open No. 9-206013 discloses a method for solving the above-mentioned problem of deterioration of noodle quality due to refreezing by irradiating the inner layer with three layers of noodle strings and irradiating the inner layer with microwaves. It is. This prior application method is an excellent method that solves the above-mentioned problems caused by refreezing.

  However, it is necessary to make the noodle strings into three layers and a microwave irradiation process is required, so that the facilities and the like become more complicated. On the other hand, an effective method for simply preventing quality deterioration due to refreezing of frozen noodles has not yet been disclosed other than the above-described production method.

Therefore, the present inventors examined a new method for reducing the deterioration of noodle quality even if refreezing or the like occurs in frozen noodles.

  The inventors have conducted extensive research using various raw materials. As a result of various studies, while using hydroxypropylated starch, which is a kind of processed starch, in the raw material powder of frozen noodles, the content of noodles after refreezing is further increased by including propylene glycol alginate in combination. The inventors have found that the reduction can be remarkably suppressed, and have completed the present invention.

That is, the first invention of the present application is
Frozen noodles containing hydroxypropylated starch and propylene glycol alginate,
It is.

Furthermore, the present inventors have found that the above-mentioned frozen noodles further contain oligosaccharides, so that the deterioration of noodle quality after refreezing can be suppressed.
That is, the second invention of the present application is
The frozen noodles according to claim 1, wherein the frozen noodles further contain an oligosaccharide.
It is.

The oligosaccharide is preferably maltotriose.
That is, the third invention of the present application is
The frozen noodles according to claim 2, wherein the oligosaccharide is maltotriose.

Further, the frozen noodles are preferably of a type that is thawed with running water.
That is, the fourth invention of the present application is
The frozen noodles according to any one of claims 1 to 3, wherein the frozen noodles are of a type that is thawed and eaten under running water.
It is.

Hereinafter, embodiments of the present invention will be described. However, the present invention is not limited to these embodiments.
─Frozen noodles─

The frozen noodles referred to in the present invention are produced as follows. First, raw noodles are produced by adding noodles in which salt or the like is dissolved in water to powders such as wheat flour and starch. Next, the raw noodles are boiled or steamed to be gelatinized, washed with water, cooled, put into a predetermined mold and frozen. In this way, frozen noodles are completed. The genre of frozen noodles in the present invention is not particularly limited, and any of udon, soba, Chinese noodles and the like can be used. As raw materials for raw noodles, flour, starch, and the like can be used, and salts, gluten, egg whites, thickening polysaccharides, pigments and the like can be used. In addition, buckwheat flour is used as an essential material for Japanese soba, and Kansui is used as an essential material for Chinese noodles.
─Hydroxypropylated starch─

  The hydroxypropylated starch referred to in the present invention (hereinafter sometimes abbreviated as HPS) is obtained by etherifying a predetermined raw material starch with propylene oxide. In addition, it does not specifically limit about a manufacturing method. Here, various starches, such as tapioca starch, corn starch, wheat starch, sweet potato starch, can be used for raw material starch. Moreover, about HPS, it is preferable that it is the hydroxypropylated phosphoric acid crosslinked starch which also performed the esterification process with sodium trimetaphosphate.

  The HPS is used as a raw material powder when producing raw noodles. That is, it is used by mixing with wheat flour and adding water or the like to knead. It is preferable that the content of the present starch in the powder raw material such as wheat flour is mixed and used at a ratio of 1 to 10 parts by weight with respect to 10 parts by weight of wheat flour. Moreover, Preferably, wheat flour is about 3-5 weight part with respect to 10 weight part. Of course, HPS may be used by mixing with ordinary starch that has not been processed.

  By using this HPS, even when thawing occurs during distribution or the like and then refreezing with slow freezing, the effect of suppressing the deterioration of noodle quality can be achieved.

The degree of substitution of hydroxypropylation and the degree of crosslinking of phosphoric acid are not particularly limited, and a commercially available type may be used.
─Propylene glycol ester alginate─

  The alginic acid propylene glycol ester referred to in the present invention (hereinafter sometimes abbreviated as A-PG) is used. Alginic acid is a substance obtained by chemically modifying polysaccharide alginic acid purified from brown algae such as kelp. Propylene oxide is added to the alginic acid for reaction, and propylene glycol is ester-bonded to obtain propylene glycol alginate. The molecular weight, structure, degree of esterification, etc. of the propylene glycol alginate to be used are not particularly limited, and commercially available A-PG may be used.

By adding this A-PG, the texture of the noodles becomes stronger than that of the above-mentioned HPS alone, resulting in a texture that seems to be noodles. Moreover, as a quantity to be used, about 0.1-5 g is used with respect to 1 kg of powders, such as wheat flour and starch. Moreover, Preferably it is about 0.5g-2g. Moreover, this A-PG can be mixed with a raw material as a powder similarly to HPS which is the above-mentioned wheat flour and processed starch.
--Oligosaccharide--

  The frozen noodles of the present invention preferably further contain an oligosaccharide. That is, even when refreezing occurs by containing an oligosaccharide, it is possible to suppress a decrease in noodle quality. As oligosaccharides, generally 2 to 3 saccharides are good. However, considering the influence on the taste of noodles, trisaccharides and tetrasaccharides are preferable. Specifically, sucrose, lactose, trehalose, maltose, etc. are mentioned as disaccharides. Examples of the trisaccharide include raffinose, panose, maltotriose and the like. Furthermore, examples of the tetrasaccharide include nigerotetraose, nystose, and stachyose. Among these, the trisaccharide maltotriose can be preferably used. Of course, a mixture thereof may also be used.

Although it does not specifically limit as the quantity to use of these oligosaccharides, It uses so that it may become about 5-100g with respect to 1 kg of powders, such as wheat flour and starch. Moreover, it is preferably about 20 to 50 g. The oligosaccharide can be mixed with the mixing water.
─Method for producing frozen noodles in the present invention─

  Using the raw materials as described above, the frozen noodles in the present invention are produced. To produce frozen noodles, first, raw noodles are produced. This is then completed by boiling or steaming and then freezing.

  The specific procedure for producing frozen udon is as follows. First, raw noodles are manufactured. Wheat flour, hydroxypropylated starch and alginic acid propylene glycol ester as a raw material for powder, and gluten, egg white, etc., if necessary, mixed with salt, thickening polysaccharide, pigment, etc. as water And kneading to form a dough, cutting the noodle strings with a cutting blade after compounding, rolling, etc. to produce raw noodles.

  Next, the obtained raw noodles are boiled or steamed. In the case of boiled, boiled noodles are produced by boiling for about 30 seconds to 15 minutes in a kettle of boiling water (about 98 ° C. or higher). Of course, it is possible to perform steaming for about 2 to 10 minutes while adding water in a shower or the like in a steamer. By these treatments, the noodle strings are made alpha.

  Next, the gelatinized noodles are put in a tray or the like and then frozen. It is also effective to immerse in cold water to lower the temperature of the boiled noodles before freezing. Specifically, it is desirable to wash the noodles boiled with water and then immerse them in cold water of 5 ° C. or lower to lower the product temperature of the noodles to 5 ° C. or lower with hot water. Next, since it is preferable that the freezing process is performed for a short time, it is effective to lower the temperature of the noodles in advance as described above.

Freezing is performed by air blasting at about -30 to -50 ° C for about 5 to 60 minutes. Other methods are also possible. It is preferable to pass the ice crystal formation temperature zone (0 to -5 ° C) quickly to suppress the formation of large ice crystals. In addition, about these processes, a batch type may be sufficient and it is also possible to produce continuously on a line. As the continuous freezer, there are a spiral type and a tunnel type, both of which can be used. Frozen frozen noodles are packaged before being supplied to the market.
-Refreezing-

Usually, it is stored in a freezer at about −20 ° C. in the market or at home, but the frozen noodles are often exposed to the outside air during transportation of the frozen noodles or opening / closing of the freezer in the market. In such a case, a part of the frozen noodles may be thawed. After such a thawing phenomenon occurs, it will be re-frozen in the freezer. In this case, since refreezing is normally performed in a freezer in a home, it is likely to be slowly frozen. That is, ice crystals are likely to be frozen while growing. This is thought to cause a decrease in the quality of the noodles at the time of eating.
─Frozen thawing noodles─

  The frozen noodles of the present invention can be used as frozen noodles that are thawed with running water. That is, frozen noodles can be taken out of the freezer, exposed to running water, thawed, and thawed, and can be eaten as frozen noodles without heating.

Because it is thawed under running water, it can be eaten easily without the need to boil. In particular, it can be suitably used as chilled udon, zaru soba, or chilled Chinese in summer.
─Others─

The frozen noodles according to the present invention are not limited to the above-mentioned thawing with flowing water, and can be suitably used also by thawing cooking with normal hot water and heating and thawing cooking with a microwave oven.

Examples of the present invention will be described below. However, the present invention is not limited to the examples described below.
[Test Example 1] Confirmation test of effects of HPS and A-PG <Example 1> (HPS + A-PG)

  As a powder, 70 parts by weight of wheat flour, 30 parts by weight of hydroxypropylated phosphate cross-linked starch and 0.1 part by weight of alginate propylene glycol ester were mixed. Separately, a solution prepared by dissolving 48 g of sodium chloride in 420 ml of water was prepared. The above-mentioned kneaded water was added to 1 kg of the above powder mixture and kneaded for 10 minutes under reduced pressure. After finishing the kneading, the dough was combined and rolled to prepare a noodle thickness of 2.8 mm, and the noodle strings of udon were cut out with a cutting blade (thin blade 9).

About 110 g of the udon noodle strings were boiled in boiling water at 98 ° C. or higher for 11 minutes. After boiling, the temperature of the noodle strings was adjusted to 10 ° C. or less by treating with water cooling for 30 seconds × twice to 20 ° C. or less and further treating with ice water for 30 seconds. The cooled udon noodle strings (200 g) were held in an air blast quick freeze machine at -38 ° C for 40 minutes to prepare frozen udon.

<Example 2> (HPS + A-PG + maltotriose)

Test Example 1 except that in Test Example 1, 50 g of maltotriose (a mixture of oligosaccharides containing about 50% by weight of maltotriose, the same applies hereinafter) was added and dissolved in the kneaded water. Frozen noodles were prepared in the same manner as above.
<Comparative Example 1> (No additive)

In Test Example 1, except that 70 parts by weight of wheat flour and 30 parts by weight of normal starch (unprocessed) were mixed as the powder, and only water and salt were used as the kneaded water Test Example 1 As well as.
<Comparative Example 2> (HPS only)

Test Example 1 was carried out in the same manner as Test Example 1 except that only 70 parts by weight of wheat flour and 30 parts by weight of hydroxypropylated phosphate cross-linked starch were mixed as powder.
<Comparative example 3> (HPS + maltotriose)

In Test Example 1, 70 parts by weight of wheat flour and 30 parts by weight of hydroxypropylated phosphoric acid crosslinked starch were mixed as powder, and in the kneaded water, 50 g of maltotriose was added to the kneaded water and dissolved. A frozen noodle was prepared in the same manner as in Test Example 1 except for the above.
<Comparative example 4> (A-PG + maltotriose)

  In Test Example 1, as a powder, 70 parts by weight of wheat flour, 30 parts by weight of normal starch, and 0.1 parts by weight of propylene glycol alginate were mixed, and in kneaded water, 50 g of maltotriose was further added and dissolved. Except for the points described above, frozen noodles were prepared in the same manner as in Test Example 1.

Several frozen noodles after freezing were prepared for each of the above-described Test Examples 1 to 4 and Comparative Examples 1 to 2, and stored under the following two conditions.
(1) Refrigerated storage: stored in a freezer at -18 ° C for 7 days in a frozen state,
(2) Refreezing: After freezing in a quick freezer at −38 ° C., it was transferred to a −18 ° C. freezer as it was, and after 1 day, thawing at 35 ° C. for 1 hour and refreezing at −18 ° C. were performed. Further, after 2 days, a step of thawing at 35 ° C. for 1 hour and refreezing at −18 ° C. was performed again. It was kept in a frozen state at −18 ° C. as it was, so that the total storage time was the same as (1).

Each of the above was subjected to a sensory test using a sample thawed for 4 minutes under running water. The sensory test was conducted by five skilled noodle technicians to evaluate the texture of the noodles. The texture was evaluated based on a comprehensive evaluation from two points of elasticity and tsunami, and was performed in five stages. The evaluation criteria are as follows.
5: Good ３ 3: Normal ⇔ 1: Poor Table 1 below shows the evaluation results.

  As shown in Table 1, for Test Example 1 and Test Example 2 in which HPS and A-PG were added even when refreezing occurred, the noodle quality decreased due to refreezing as compared to those not using these. It turned out that it can suppress effectively.

  In addition, the boiled udon produced with the blends of Test Examples 1 and 2 and Comparative Examples 1 to 4 is not frozen noodles and stored for 3 days in a refrigerated state (5 ° C.). There was no significant difference.

  In addition, in the case of only HPS (Comparative Example 2), or in the case of HPS and maltotriose (Comparative Example 3), it was found that these alone are insufficient because the texture of the noodles themselves after boiling was lowered. .

  Thus, it was found that frozen noodles using a combination of HPS and A-PG are extremely effective in suppressing the deterioration of noodle quality due to refreezing due to slow freezing.

Claims (4)

Frozen noodles containing flour, starch, etc. as powder , comprising 3-5 parts by weight of hydroxypropylated phosphate cross-linked starch with respect to 10 parts by weight of wheat flour , and 0 g of propylene glycol alginate with respect to 1 kg of powder. .Frozen noodles containing 1 to 5 g .
The frozen noodles according to claim 1 , wherein the frozen noodles further contain 5 to 100 g of oligosaccharide per 1 kg of powder .
The frozen noodles according to claim 2, wherein the oligosaccharide is maltotriose.
  The frozen noodles according to any one of claims 1 to 3, wherein the frozen noodles are of a type that is thawed and eaten under running water.