JP6450610B2 - Method for producing cooked noodles - Google Patents

Description

  The present invention relates to a method for producing cooked noodles that is reheated and eaten after being refrigerated or frozen in a cooked state.

  Conventionally, refrigerated or frozen cooked noodles are produced by cooking dry noodles or raw noodles in a bowl, rapidly cooling them with cold water, and then subdividing each meal, followed by refrigeration or freezing. Since water has a large specific heat and can quickly take away the heat of an object, cooling boiled noodles using cold water is suitable for mass production in a factory or the like. However, in cooling with cold water, the noodles are exposed to a large amount of water, so that the surface of the noodles may be roughened or excessive moisture may remain on the surface of the noodles. There was a decline. On the other hand, a method of cooling boiled noodles using wind may be used. However, even when cooled by wind, the quality of the noodles after refrigeration or freezing may be lowered due to the noodle surface being dried or the noodles becoming thinner.

  Various improved techniques have been proposed for conventional methods for producing chilled or frozen cooked noodles. Patent Document 1 discloses that boiled noodles are cooled with water, and then the water attached to the noodles is blown off by blowing a gas, and the noodles are separated from each other, and then freezing and thawing are easy. It is described that no frozen noodles can be produced.

  Patent Document 2 describes that frozen noodles are prevented from being frozen and burned by attaching water, salt, fats and oils, and a thickener to cooked noodles and then freezing them. Patent Document 3 discloses a method for preventing frozen scalding of frozen noodles by attaching a composition containing at least water, fats and polysaccharides and having a predetermined viscosity to cooked noodles, and at the time of the attachment. , Adjusting the temperature of the composition and noodles. Patent Document 4 discloses that frozen noodles produced by freezing boiled noodles produced by attaching a specific kind of paste, sugar derivative, and one or more substances selected from proteins such as gelatin to boiled noodles are frozen and stored. It is described that quality deterioration can be prevented. Patent Document 5 discloses that noodle foods that can be stored in a chilled form obtained by attaching a gelatin-containing seasoning liquid to hot noodles and then cooling and cooling the noodles are good and can maintain quality. Have been described.

  On the other hand, in Patent Document 6, it is described that when the straw pasta is put into a molding container and frozen, the straw pasta is adjusted to a product temperature of 35 to 95 ° C. However, this temperature adjustment is a process for facilitating filling of the strawberry pasta into the container, and is not a process for the purpose of preventing the quality of the noodles from deteriorating during refrigeration or frozen storage.

JP 2005-333867 A International Publication No. 2009/054100 International Publication No. 2013/172118 Japanese Patent Laid-Open No. 2-117353 JP-A-6-284874 JP 2002-17281 A

  Even noodles that have been refrigerated or frozen and cooked by the conventional improvement techniques described above, the quality may be deteriorated during refrigeration or freezing storage, such as the texture of the noodles becoming hard. Therefore, even when re-heated after refrigeration or frozen storage, it produces a noodle that has a fresh appearance like freshly boiled noodles and a good texture that is sticky, has good entanglement with the sauce, and is easy to loosen There is a need to develop better methods for the production of cooked noodles that can be made.

  The inventors of the present invention have made various studies on improvement of a method for producing chilled or frozen cooked noodles. As a result, when cooling cooked noodles before refrigeration or freezing, it is not a conventional general method, that is, a method of cooling with water immediately after cooking, but noodles that are first cooked and then adjusted to a predetermined product temperature In addition, by attaching a solution at a predetermined temperature and then cooling it to a predetermined temperature with an air stream, even if it is reheated after refrigeration or frozen storage, it has a good appearance and texture like freshly boiled noodles. It has been found that cooked noodles are obtained.

Therefore, the present invention
Attaching a solution of 40 ° C. or higher to cooked noodles having a temperature of 60 ° C. or higher,
Cooling the noodles to which the solution is adhered to an article temperature of 0 to 20 ° C. by airflow; and refrigeration or freezing the cooled noodles;
A method for producing cooked noodles is provided.

  According to the method for producing cooked noodles of the present invention, even when reheated after refrigeration or frozen storage, it has a fresh appearance like a freshly boiled noodle and a good texture that is sticky, Cooked noodles with good entanglement and good loosening can be obtained.

  In the production method of the present invention, first, cooked noodles are prepared. The type and production method of the noodles used for cooking are not particularly limited as long as they are noodles mainly made of flour such as wheat flour. Examples of the noodles include hand-made or hand-rolled noodles, rolled noodle methods, roll noodle methods, extrusion noodle methods and other normal methods such as pasta such as macaroni and spaghetti, udon, Hiyamugi, somen noodles, flat noodles, Japanese soba noodles, Chinese noodles, noodle skins (gyoza, shochu, spring rolls, wonton skins, etc.). These noodles may be dry noodles, semi-raw noodles or raw noodles.

  As the means for cooking the noodles, any means can be used as long as the noodles can be pregelatinized. Examples thereof include boiling, steaming, microwave heating using a microwave oven, and the like. In the case of boiled or steamed cooking, the noodles may be boiled with hot water or steamed according to a conventional method. The water used for cooking should just be water normally used for cooking, such as tap water, well water, and purified water. Alternatively, salt water may be used for boiled water. The salt water may be a saline solution such as an aqueous sodium chloride solution, and the salt concentration is preferably 0.5 to 3% (mass / volume%).

  In the heat cooking, the noodles may be cooked so that the cooked noodles have a desired hardness or yield. The cooking conditions can be adjusted as appropriate according to the type of noodles used and the desired texture during eating. For example, when the noodles to be cooked are dry noodles, the noodles are preferably cooked to a yield of 220% or more, more preferably 230 to 260%. It is preferable to cook at a yield of 150% or more, more preferably 160 to 200%. The yield is a numerical value representing the mass of the noodles after cooking with respect to the mass of the noodles before cooking.

  The cooked noodles are drained (hot water drained) as necessary. As a draining method, a method of dropping cooked noodles in a mesh-like vessel such as a sieve and dropping water can be employed. If necessary, the noodles may be coated with fats and oils after the draining or in parallel with the draining and before the solution described later is attached to the heated noodles. By coating the noodles with fats and oils, adhesion between the noodles and excessive water evaporation from the surface of the noodles can be prevented. Oils and fats used for the coating may be edible oils and fats, but liquid oils and fats at room temperature such as salad oil, cottonseed oil and corn oil are preferred. 0.5-5 mass parts is preferable with respect to 100 mass parts of cooked noodles, and, as for the quantity of the fats and oils used for this coating | cover, 0.8-2 mass parts is more preferable. If the amount of fat is less than 0.5 parts by mass, the coating of the noodles may be insufficient, while if it is 5 parts by mass or more, the noodles will be sticky and oily.

  Next, the solution is attached to the cooked noodles. By attaching the solution, it is possible to prevent the quality of the noodles from being deteriorated during refrigeration or frozen storage. Examples of the type of solution include an aqueous liquid in which seasonings and the like are dissolved in water, an emulsion of the aqueous liquid and fat, and a mixture of the aqueous liquid and the emulsion. Preferred examples include sodium chloride. Examples thereof include water, sugar liquid, broth, soup, liquid containing various seasonings such as sauce and ketchup, and a mixture of any of these.

  The solution preferably has a water activity (Aw) of 0.980 to 0.997, more preferably Aw is 0.988 to 0.995. If the Aw is less than 0.980, the texture of the noodles after storage tends to be too hard. Conversely, if the Aw exceeds 0.997, the texture of the noodles after storage is too soft or elastic. Tend to be inferior. Aw of the solution in this specification means the value in 25 degreeC. The Aw of the solution can be adjusted by adjusting the salt content or sugar concentration of the solution or diluting the solution while appropriately measuring the Aw of the solution by a known method. For example, the Aw of a 2 mass% sodium chloride aqueous solution is about 0.990.

  Furthermore, when a thickener is contained in the solution, the adhesion of the solution to the noodles can be improved, and a moist texture can be imparted to the noodles after storage. However, in order not to impair the effect of preventing the quality of the noodles from being deteriorated by the solution, it is preferable that the thickener has little influence on the Aw of the solution. Thickeners that have a small effect on the Aw of the solution include gelatin, guar gum, and xanthan gum. The content of the thickener in the solution is preferably about 0.5 to 4% by mass, more preferably about 1 to 3% by mass. If the content of the thickener exceeds 4% by mass, the noodles to which the solution is attached may be difficult to loosen.

  Furthermore, the flavor of this solution can be provided to noodles by making the said solution adhere to noodles. Therefore, the type of solution to be used can be selected according to the desired noodle flavor. For example, by using a sauce as a solution, noodles with the flavor of the sauce can be produced. Or since salt water which has Aw of the range mentioned above only gives slight saltiness to noodles, it is suitable when giving another seasoning to noodles at the time of eating.

  In the present invention, when the solution is attached, the temperature of the cooked noodles is set to 60 ° C. or higher, and the temperature of the solution is set to 40 ° C. or higher. If the product temperature of the noodles is less than 60 ° C. or the temperature of the solution is less than 40 ° C., the effect of preventing the deterioration of the quality of the noodles becomes insufficient. On the other hand, the upper limit of the product temperature of the noodles when the solution is attached may be equal to or lower than the product temperature immediately after cooking. Moreover, the upper limit of the temperature of the solution made to adhere to noodles should just be less than a boiling point. When the temperature of the solution is equal to or higher than the boiling point, the operability is deteriorated, the amount of adhesion to the noodles becomes difficult to control, and the surface of the adhered noodles may be roughened. The product temperature of the noodles and the temperature of the solution when the solution is attached are preferably 60 to 95 ° C, more preferably 70 to 95 ° C, and still more preferably 80 to 90 ° C.

  The means for attaching the solution to the noodles is not particularly limited as long as the solution can be attached almost uniformly to the entire surface of the noodles. For example, the adhering means includes immersion of the noodles in the solution, spraying or spraying the solution on the noodles, or mixing of the solution and the noodles, but mixing is preferable from the viewpoint of work efficiency.

  The amount of the solution attached to the cooked noodles varies depending on the thickness and yield of the noodles, but is preferably about 1 to 5 parts by mass, more preferably about 100 parts by mass of the noodles after cooking. 2 to 4 parts by mass. If the amount of the solution is too small, it becomes difficult to attach the solution to the whole noodles, while if the amount of the solution is too large, the texture of the noodles after storage tends to be lowered.

  Next, the noodles to which the solution is attached are cooled by an air flow. The airflow may be a naturally generated airflow or an actively generated airflow. For example, noodles to which the above solution is attached can be left standing in a low-temperature atmosphere, and the noodles can be cooled using convection that occurs naturally in the atmosphere. Or you may cool the noodles to which the said solution was attached by exposing to the airflow actively generated with the air blower, the cool air fan, etc. FIG. From the viewpoint of shortening the cooling time, it is preferable to use an actively generated air flow. Under natural convection, the temperature change is slow, so a large space may be required for cooling, or the cooling time may be long. Since rapid cooling is possible, the temperature of the airflow is preferably as low as possible. The temperature of the airflow is preferably 20 ° C. or less, more preferably −10 to 5 ° C. The wind speed of the airflow is preferably about 0.5 to 5 m / s.

  The cooling treatment is performed until the temperature of the noodles is 0 to 20 ° C, preferably 0 to 10 ° C. When the product temperature of the cooled noodles is less than 0 ° C., ice crystals are generated in the noodles and the flavor is lowered. On the other hand, if the product temperature of the cooled noodles exceeds 20 ° C., it takes time to reach the storage temperature in the next refrigeration or freezing treatment, so that the flavor of the noodles is lowered. The time required for cooling the noodles with the air current is preferably as short as possible, more preferably within 6 minutes, even more preferably within 4 minutes, still more preferably within 2 minutes. When the cooling time exceeds 6 minutes, the surface of the noodles may be dried, the noodles may become partially hard, or the noodles may adhere to each other.

  Subsequently, the noodles cooled by the airflow are refrigerated or frozen. As the freezing treatment, both quick freezing and slow freezing can be applied, but quick freezing is preferable. Once frozen by quick freezing, it may be stored under normal frozen storage conditions (for example, in an atmosphere of less than 0 ° C. to −40 ° C.). When noodles are refrigerated, the noodles are kept under normal refrigeration conditions, preferably under an atmosphere where the average temperature is in the range of 0 ° C to 10 ° C or under conditions where the product temperature of the noodles is maintained at 5 ° C to 10 ° C. save. Preferably, the noodles are refrigerated or frozen in a sealed state in a container.

  When freezing the noodles, the noodles may be frozen with a sauce for eating. For example, after filling a container with noodles cooled by an air current, it may be frozen with a sauce for eating, or after entangled with the sauce for cooling, the noodles may be filled into a container and frozen. Alternatively, the cooled noodles and the edible sauce that are separately frozen may be filled in the same container. On the other hand, when the noodles are refrigerated together with a sauce for eating and the like, if the noodles are brought into direct contact with the sauce or the like, the water may move to the noodles with the lapse of time, and the quality may deteriorate. Therefore, when noodles are refrigerated, place the sauce in another part of the container or place a film between the noodles and the sauce so that the noodles and the sauce are not in direct contact with each other. preferable.

  Examples of sauces for eating include pasta sauces, for example, tomato sauces such as meat sauce, Napolitan sauce, and Arabica sauce, white sauces such as carbonara sauce, brown sauces, yakisoba sauce, and various seasonings. It is not limited to these, It can select suitably according to the kind of noodles and desired seasoning.

  EXAMPLES Examples, test examples, and comparative examples are shown below to specifically describe the effects of the present invention, but the present invention is not limited to these examples.

(Production Examples 1-8)
100 g of dry spaghetti (1.7 mm diameter) was cooked with 1% by weight saline for 11 minutes (yield 245%). After hot-boiled spaghetti in a bowl immediately after raising the bowl, 7.5 g of a solution having a temperature shown in Table 1 (2% by mass saline; Aw = 0.990) at an article temperature of 86 ° C. (about 3 parts per 100 parts by weight of the boiled spaghetti) .1 part by mass) was added and mixed well, and the solution was evenly adhered to the surface of the spaghetti by boiling. Thereafter, the spaghetti with the solution attached thereto was transferred to a tray and applied to a 0 ° C. airflow (wind speed of 1 to 2 m / s) from a cold air cooler to cool the spaghetti for 1 to 4 minutes. The product temperature of the spaghetti after cooling was 10 ° C. Next, the spaghetti was sealed and packaged in a cooled bowl, and stored in a refrigerator at 5 ° C. for 2 days.

(Production Example 9)
Dry spaghetti was cooked in a bowl in the same procedure as in Production Example 1 (yield 245%) and drained. The solution boiled on fire (2% by mass saline; Aw = 0.990) was taken out of the fire, immediately added with spaghetti with the jar and immersed for 15 seconds. After excessively cutting off the excess solution from the spaghetti, the spaghetti was transferred to a tray, and the spaghetti was cooled by applying an airflow of 0 ° C. (wind speed of 1 to 2 m / s) from a cold air blower for about 4 minutes. The product temperature of the spaghetti after cooling was 10 ° C. Next, the spaghetti was sealed and packaged in a cooled bowl, and stored in a refrigerator at 5 ° C. for 2 days.

(Production Example 10)
Spaghetti was produced in a refrigerator with the same procedure as in Production Example 1 except that the solution was not attached to the spaghetti with a broom. The manufactured spaghetti was stored in a refrigerator at 5 ° C. for 2 days.

(Production Example 11)
Spaghetti was prepared in the same procedure as in Production Example 5 except that the solution was attached after 5 g of salad oil (2% by mass per 100 parts by weight of spaghetti with boil) was applied to the spaghetti after boiling. . The manufactured spaghetti was stored in a refrigerator at 5 ° C. for 2 days.

(Test Example 1)
Spaghetti was taken out of the packaging container with the refrigerators of Production Examples 1 to 11 and reheated in a 500 W microwave oven. After the spaghetti was put on a plate with reheated rice cake, the appearance and texture of the spaghetti were evaluated by 10 panelists according to the evaluation criteria shown below. Table 1 shows the average value of the evaluation results.

〔Evaluation criteria〕
Appearance 5 points The noodles are very fresh and have a plump appearance.
4 points The noodles are fresh and have a plump appearance.
3 points The noodles have a relatively fresh appearance.
2 The surface of the noodle is slightly dry and the noodle is slightly thin.
1 The surface of the noodle is dry and the noodle is thin.
Texture 5 points Very good texture with sufficient texture and stickiness.
4 points A good texture with firmness and stickiness.
3 points Crinkle and stickiness, slightly soft texture.
2 points A little too hard or a little too soft, with poor texture and poor texture.
1 point It is too hard or too soft and does not have a crunchy texture.

(Production Examples 12-17)
Spaghetti cooked in a boil was made into a refrigerator temperature in the same procedure as in Production Example 5 except that the solution was attached after the spaghetti cooked in the boil was brought to the product temperature shown in Table 2. The produced spaghetti was stored in a refrigerator at 5 ° C. for 2 days, and then the appearance and texture were evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 2. Table 2 shows the results of Production Example 5 again.

(Production Examples 18 to 20)
Spaghetti was produced in a refrigerator using the same procedure as in Production Example 5, except that the product temperature of the spaghetti after cooling was changed to the temperature shown in Table 3.

(Production Example 21)
A refrigerated spaghetti was produced by the same procedure as in Production Example 5 except that the spaghetti was boiled with the solution and cooled in a refrigerated room under natural convection (less than wind speed of 0.1 m / s) in an atmosphere of 8 ° C. In this production example, it took about 9 minutes for the noodles to cool to 10 ° C.

  The spaghetti of Production Examples 18 to 21 was stored in a refrigerator at 5 ° C. for 2 days, and then the appearance and texture were evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 3. Table 3 shows the results of Production Example 5 again.

(Production Examples 22 to 27)
A refrigerated spaghetti was produced in the same procedure as in Production Example 7 except that the amount of solution adhered was changed as shown in Table 4. The produced spaghetti was stored in a refrigerator at 5 ° C. for 2 days, and then the appearance and texture were evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 4. Table 4 shows the results of Production Example 7 again.

(Production Examples 28-30)
A refrigerated spaghetti was produced in the same procedure as in Production Example 7, except that the solution was changed to a saline solution or a consomme dilution having the concentrations and Aw shown in Table 5. The produced spaghetti was stored in a refrigerator at 5 ° C. for 2 days, and then the appearance and texture were evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 5. Table 5 shows the results of Production Example 7 again.

(Production Examples 31-34)
A refrigerated spaghetti was produced in the same procedure as in Production Example 30, except that gelatin was added to the solution in the amount shown in Table 6. The produced spaghetti was stored in a refrigerator at 5 ° C. for 2 days, and then the appearance and texture were evaluated in the same procedure as in Test Example 1. The evaluation results are shown in Table 6. Table 6 shows the results of Production Example 30 again.

Claims (6)

The cooked noodles product temperature is 60 ° C. or more, depositing a 40 ° C. or more solutions,
Cooling the noodles to which the solution has adhered to the product temperature to 0 to 20 ° C. within 6 minutes by airflow; and refrigeration or freezing the cooled noodles;
Only including,
The water activity of the solution is from 0.980 to 0.997;
The adhesion amount of the solution is 1 to 5 parts by mass with respect to 100 parts by mass of the cooked noodles .
A method for producing cooked noodles. The solution is an aqueous solution seasoning is dissolved, emulsified liquid of aqueous liquid and oil, or a mixture of aqueous solution and emulsion, a method of manufacturing cooked noodles according to claim 1, wherein. The method for producing cooked noodles according to claim 1 or 2 , wherein in cooling the noodles, the noodles are cooled to a product temperature of 0 to 20 ° C within 6 minutes by an airflow of -10 to 5 ° C. The method for producing cooked noodles according to any one of claims 1 to 3 , wherein the solution contains 0.5 to 4% by mass of gelatin. The method for producing cooked noodles according to any one of claims 1 to 4 , further comprising coating the noodles before the solution is adhered thereto with fats and oils. The noodles to be cooked are dry noodles, and the yield of the cooked noodles is 230 to 260%, or the noodles to be cooked is raw noodles and the cooked The method for producing cooked noodles according to any one of claims 1 to 5, wherein the yield of the noodles is 160 to 200%.