JP6724015B2 - Method for producing frozen cooked seasoned noodles - Google Patents

Description

The present invention relates to a method for producing frozen cooked seasoned noodles. More specifically, since it is frozen in the cooked and seasoned state, it can be stored for a long period of time, and can be eaten as noodles without soup simply by heating and thawing, or by pouring hot water into noodles with soup The present invention relates to a method for producing a novel frozen and cooked seasoned noodle that can be eaten and is compatible with various eating styles.

In recent years, frozen noodles obtained by freezing noodles such as spaghetti and Chinese noodles cooked to be eaten have been distributed and marketed due to the development of freezing technology. Such frozen cooked noodles have an advantage that they can be stored for a long period of time. Furthermore, as frozen foods that can be eaten simply by thawing, frozen foods in which frozen cooked noodles and frozen foods such as sauces and ingredients to be mixed with the frozen foods are set are commercially available. However, in such a frozen food set, during storage, water such as sauce migrates to the noodles at the contact portion with the sauce or the like in the noodles, and as a result, the contact portion and its peripheral portion have a soft texture. In some cases, the appearance may become undesired or the appearance may be dull and dull in appearance, and the portions of the noodles other than the contact portion and the peripheral portion thereof may be whitened to have smoothness. There was a case where the so-called frozen burn was caused, such as loss or a hard but brittle and inelastic texture.

In view of the problem of such frozen and cooked noodles, the present applicant has previously proposed an improved technique (Patent Document 1). The method for producing frozen-cooked noodles described in Patent Document 1 is to prepare raw noodles by extruding noodles at a pressure of 60 to 160 kgf/cm ² into a dough in which plant proteins such as ordinary wheat flour and gluten are blended in specific amounts. Obtaining and then cooking the raw noodles by heating to obtain cooked noodles, and then having a step of freezing the cooked noodles, even if the noodles are frozen and stored in a state of being combined with the sauce, the sauce during storage. Is prevented from permeating noodles and deteriorating quality. The frozen and cooked noodles produced by such a production method are generally foods of the type that are eaten as they are without adding anything after thawing, and in the example described in Patent Document 1, they are applied to ordinary sauce yakisoba. There is.

Conventionally, noodles such as udon and Chinese noodles, which are required to have appropriate tenacity and elasticity, are generally made by rolling dough prepared from medium-strength flour or semi-strong flour with a roll etc. And noodles are cut with a cutting blade to form noodle strings. However, the noodles produced by such a method tend to have a significantly reduced quality when they are thawed after being frozen. Therefore, in the technique described in Patent Document 1, attention has been focused on the high-pressure extrusion noodle-making method conventionally used in the production of Italian pasta mainly containing hard wheat flour such as durum wheat flour, and this high-pressure extrusion noodle-making method is used. By applying it to a method for producing noodles such as udon and Chinese noodles, the problems relating to the noodles are solved.

International Publication No. 2014/203991

In recent years, dietary diversification has progressed, and even among noodle foods of the same type, for example, those who prefer to eat with soup and those who prefer to eat with a proper amount of rich seasoning without soup. There are also restaurants and restaurants that respond to such diversified tastes are appearing. Conventional frozen cooked noodles are manufactured on the assumption that they will be eaten as they are after being thawed, and they are not compatible with other eating styles. Thus, for example, after thawing conventional frozen cooked noodles, if hot water is added to this to eat as noodles with soup, the noodles tend to absorb water and tend to have a too soft texture, and also freeze-burn during storage. The raised noodles do not return to their original shape even if they are poured into hot water, and the texture becomes too hard. Frozen cooked noodles that can support various eating styles have not been provided yet.

An object of the present invention is that it can be stored for a long period of time and can be eaten as noodles without soup simply by heating and thawing, or it can be eaten as noodles with soup by pouring hot water, whichever eating style. Even so, it relates to providing frozen and cooked seasoned noodles having a good appearance and a good texture with stickiness, hardness and elasticity.

As a result of various studies, the inventors of the present invention extruded noodles from a dough in which a specific amount of ordinary wheat flour and vegetable protein were mixed at a specific high pressure, and then gelatinized by heating to obtain cooked noodles. After that, before freezing the cooked noodles, a specific amount of a seasoning liquid having a water content in a specific range is attached to the cooked noodles so that the cooked noodles can be thawed and eaten as they are, or hot water can be added after the thawed. It was found that even when eaten with soup, frozen cooked seasoned noodles that have a good appearance and texture, such as when eating raw Chinese noodles and raw noodles immediately after cooking, are obtained ..

The present invention was made based on the above findings, and a dough prepared by using a flour raw material containing 70% by mass or more of ordinary wheat flour and 2 to 10% by mass of vegetable protein at a pressure of 80 to 160 kgf/cm ² . Extruding noodles to obtain raw noodles, heating the raw noodles to obtain cooked noodles, and adding 25 to 60 parts by mass of seasoning liquid to 100 parts by mass of cooked noodles and cooking A method for producing frozen cooked seasoned noodles, which comprises a step of obtaining cooked seasoned noodles and a step of freezing the cooked seasoned noodles.

According to the production method of the present invention, it can be stored for a long period of time, and can be eaten as noodles without soup simply by heating and thawing, or it can be eaten as noodles with soup by pouring hot water, whichever eating Even in the style, the frozen cooked seasoned noodles having a good appearance and a good texture with stickiness, hardness and elasticity can be obtained.

The frozen and cooked seasoned noodles that are the production results of the present invention basically include all foods obtained by molding a dough prepared by kneading a flour raw material whose main raw material is flour. Foods in which the present invention is particularly useful are noodles such as Chinese noodles, udon, cold wheat, somen, kishimen, soba, and Okinawa soba; short noodles such as dumplings; noodle skins such as gyoza peel. On the other hand, types of noodles mainly composed of durum semolina and durum wheat flour, so-called Italian pasta, specifically, for example, long pasta such as spaghetti, short pasta such as macaroni, flat pasta such as lasagna, etc., The utility of the present invention may not be as good as that of the Chinese noodles.

The method for producing frozen and cooked seasoned noodles of the present invention comprises 1) a noodle making step of extruding dough to obtain raw noodles, and 2) a cooking step of heating and cooking the raw noodles obtained in the noodle making step. 3) having a seasoning solution attaching step of attaching a seasoning liquid to the cooked noodles obtained in the cooking step, and 4) a freezing step of freezing the cooked seasoning noodles obtained in the seasoning solution attaching step There is. Hereinafter, each step will be described.

[Noodle making process]
In the noodle making process according to the present invention, raw dough is obtained by extruding dough prepared from powdered raw materials. The dough can be prepared according to a conventional method, and usually, the dough can be prepared by adding kneading water to the powder raw material and kneading. As the kneading water, water or liquid such as water or saline which is usually used for noodle making can be used. The addition amount of the kneading water is not particularly limited, but considering the fact that the prepared dough is subjected to relatively high extrusion pressure to make noodles, as described below, 20 to 43 parts by mass relative to 100 parts by mass of the powder raw material. Is preferable, and 23-40 mass parts is more preferable. If the amount of kneading water added is too small, the raw noodles obtained by extrusion noodles may become brittle, and if the amount of kneading water added is too large, the dough may become weak and susceptible to damage. ..

The flour raw material used in the present invention contains 70% by mass or more of ordinary wheat flour, preferably 73 to 98% by mass, and more preferably 77 to 96% by mass. If the content of the ordinary wheat flour in the flour raw material is less than 70% by mass, it may not be possible to obtain frozen cooked noodles that are compatible with various eating styles. As the common wheat flour used in the present invention, those commonly used as a raw material for Chinese noodles and udon noodles (noodles for which the present invention is particularly useful) can be used without particular limitation, for example, strong flour, Common wheat (hexahedral wheat) flour such as strong flour, medium-strength flour, and soft flour can be used, and one of these can be used alone or in combination of two or more. As a preferable form of the common wheat flour, a form containing one or more kinds of semi-strong flour and medium-strength flour can be mentioned, and a form containing only medium-strength flour is particularly preferable.

The flour raw material used in the present invention contains 70% by mass or more of ordinary wheat flour and further contains 2 to 10% by mass, preferably 3 to 8% by mass, and more preferably 4 to 6% by mass of vegetable protein. If the content of the vegetable protein in the flour raw material is less than 2% by mass, it is not preferable because the stickiness and elasticity of the noodles, which is a production target, are reduced, and the content of the vegetable protein in the flour raw material is 10% by mass. If it exceeds, the texture of noodles, which is a product to be produced, becomes too hard, which is not preferable. Examples of the vegetable protein used in the present invention include wheat protein, corn protein, gluten, gliadin, glutenin, zein, kafilin, and the like, and one of these can be used alone or in combination of two or more. .. Of these vegetable proteins, gluten is particularly preferable.

It is preferable that the flour raw material used in the present invention further contains kansai in addition to ordinary wheat flour and vegetable protein. When the powdered raw material contains kansui, the noodles, which are the intended product, are given a unique texture and the texture is further improved. The use of kansui is particularly useful when the type of noodles to be produced is Chinese noodles. The content of kansui in the powder raw material is, in terms of solid content, preferably 0.6 to 1.2% by mass, more preferably 0.7 to 1.0% by mass, and particularly preferably 0.8 to 0.9. It is% by mass. If the content of kansui is too small, the use of kansui is of little significance, and if the content of kansui is too large, the noodles, which is the object of production, may have a too soft texture, which is not preferable. The kansui used in the present invention is a component of kansui usually used in the production of Chinese noodles, that is, powdered starch is used at room temperature, and specifically, for example, potassium carbonate, sodium carbonate, disodium hydrogen phosphate. , Tetrasodium pyrophosphate, sodium polyphosphate, sodium metaphosphate and the like, and one of these may be used alone or two or more thereof may be used in combination.

The flour raw material used in the present invention, in addition to ordinary wheat flour and vegetable protein, and optionally kansui, other raw materials usually used in the production of Chinese noodles and udon noodles, for example, starch, modified starch, Sugars, eggs, egg white powder, salt, fats and oils, emulsifiers, thickeners and the like can be contained. The content of these other raw materials in the powder raw material is usually adjusted in the range of 0 to 30% by mass.

In the noodle making process according to the present invention, raw dough is obtained by an extrusion noodle making method using a dough prepared by a conventional method using the powder raw material having the above-mentioned composition. In the present specification, "raw noodles" means noodles of a type that is edible and cooked without being subjected to a drying step or a surface gelatinization treatment after being produced by subjecting the dough to a noodle-making process, and dried. It is a type of noodle different from noodles, semi-dried noodles, and semi-cooked noodles. The term "semi-cooked noodles" as used herein means noodles obtained by cooking raw noodles under mild heating conditions, such as surface steaming and half-boiling, as compared with normal cooking.

As one of the main characteristics of the noodle making process according to the present invention, the extrusion pressure at the time of extruding dough for dough is the extrusion pressure at the time of extruding noodles in the production of Chinese noodles and udon noodles for which the present invention is particularly useful. It has a high point compared to the pressure. Specifically, the dough in the noodle step was prepared using the powder raw material according to the present invention, a pressure of 80~160kgf / cm ^2, preferably at a pressure of 90~140kgf / cm ^2, and noodles made extruded Te noodles to obtain linear noodles. The extrusion pressure of 80 to 160 kgf/cm ² is almost the same as the extrusion pressure normally used during dry pasta production (about 70 to 160 kgf/cm ² ), and it can be used for Italian food such as raw Chinese noodles and raw udon noodles. It is higher than the extrusion pressure normally used for extrusion noodles in the production of noodles other than pasta. If the extrusion pressure of the dough in the noodle making step is outside the above-mentioned specific range, it is not possible to obtain frozen cooked noodles that can be used for various eating styles, as is clear from the comparison between Examples and Comparative Examples described later.

In the noodle making step according to the present invention, as a method of extruding the dough into noodle strings, a conventionally known extrusion noodle making method can be used, for example, a single-screw extrusion noodle making machine or a twin-screw extrusion machine for producing dry pasta. It can be performed according to a conventional method using a noodle making machine or the like. The cross-sectional shape of the noodle strings of raw noodles is not particularly limited, and may be any shape such as a square, a circle, an ellipse, and a triangle. By installing a die having a hole having a desired shape in the extruding portion of a noodle band of a commonly used extrusion noodle making machine and performing extrusion molding, raw noodles having a cross-sectional shape corresponding to the hole can be obtained. In addition, it is also possible to obtain noodle strip-shaped raw noodles by extruding the dough into noodle strips according to a conventional method, rolling the noodle strips, and then cutting them into noodle strips.

In the noodle making process according to the present invention, the degree of reduced pressure during extrusion noodle making is preferably -200 mmHg to -760 mmHg, more preferably -600 mmHg to -760 mmHg. In the noodle making process according to the present invention, the dough prepared by adding kneading water to the powder raw material and kneading may be extruded noodles, and the kneading process and the noodle making process may be performed only once. That is, in the noodle making process according to the present invention, it is not necessary to perform two or more kneading processes or noodle making processes such as kneading the dough after the noodle making again, and again applying the dough after the noodle making to the noodle making.

[Cooking process]
In the cooking step according to the present invention, the raw noodles obtained in the noodle making step are directly cooked without any steps such as drying and surface gelatinization to obtain edible cooked noodles. The method of heating and cooking is not limited as long as it allows the raw noodles to be gelatinized so that they can be eaten, and examples thereof include steam cooking, boiled cooking, or a combination thereof.

In the cooking step according to the present invention, regardless of the type of heating method (steaming, boiling, etc.), the yield of noodles after heating is preferably 200 to 260% by mass, more preferably 210 to 240% by mass. It is preferable to carry out so as to be %. The "yield of noodles" here means the ratio of the mass of noodles after cooking to the mass of raw noodles before cooking. By performing the cooking process according to the present invention so that the yield of noodles after cooking is within the above-mentioned specific range, the texture of sticky and elastic noodles can be more easily obtained. For example, when boiled cooking is used as the heating method, raw noodles may be boiled in water having a boiling point of 70°C to 2 minutes for 10 minutes, and when steamed cooking is used, a steamer is used. Steam the noodles for 5 to 15 minutes. By doing so, the yield of noodles after heating and cooking can fall within the specific range.

[Seasoning liquid adhesion process]
In the seasoning liquid attaching step according to the present invention, the seasoning liquid is attached to the cooked noodles obtained in the cooking step to obtain cooked seasoning noodles. Before attaching the seasoning liquid to the cooked noodles, the cooked noodles may be hot-water drained and/or cooled, if necessary. The method of attaching the seasoning liquid to the cooked noodles is not particularly limited, for example, sprinkle the seasoning liquid on the noodle mass of the cooked noodles, sprinkle the seasoning liquid on the cooked noodles, sprinkle the seasoning liquid on the cooked noodles, Etc. can be adopted. Usually, it is preferable that the seasoning liquid is uniformly attached to the entire cooked noodles.

In the seasoning liquid application step according to the present invention, 25 to 60 parts by mass, preferably 30 to 50 parts by mass of the seasoning liquid is adhered to 100 parts by mass of cooked noodles. By adjusting the adhesion amount of the seasoning liquid to such a specific range, the quality of the frozen target seasoned noodles, which is the production object, during frozen storage can be maintained, and the frozen target seasoned noodles have various contents. It becomes possible to correspond to eating styles, for example, it can be eaten as noodles without juice just by thawing it, or can be eaten as noodles with juice by pouring hot water after thawing, good in any eating style It is possible to maintain the appearance and texture of na noodles.

The seasoning liquid used in the present invention is preferably a liquid or semi-liquid liquid that has fluidity at room temperature and normal pressure, and the scent, taste, etc. of the seasoning liquid are appropriately selected depending on the intended use of the noodles or the like. Just adjust it. Examples of the seasoning liquid used in the present invention include salt sauce, soy sauce sauce, miso sauce, and the like, and the production method is not particularly limited. The seasoning liquid used in the present invention may contain ingredients (solid matter) in addition to the liquid portion which is the main component of the seasoning component. The type of ingredient is not particularly limited, and may be appropriately selected from meat, fish, vegetables, mushrooms, etc., depending on the intended use of the noodles, which is the intended product, and the like.

The water content of the seasoning liquid used in the present invention is preferably 40 to 70% by mass, more preferably 46 to 60% by mass, and further preferably 46 to 57% by mass. When the seasoning liquid contains an ingredient (solid matter), the water content of the seasoning solution is the water content of the liquid portion excluding the ingredient. The water content of the seasoning liquid used in conventional frozen cooked noodles is usually about 60 to 99% by mass, and the water content of 40 to 70% by mass is relatively low as the water content of this type of seasoning liquid. It is a category.

Further, the salt content of the seasoning liquid used in the present invention is preferably 3 g or more in 70 g of the seasoning liquid, and more preferably 3 g or more in 65 g of the seasoning liquid. When the seasoning liquid contains ingredients (solid matter), the salt content of the seasoning solution is the salt content of the liquid portion excluding the ingredients. The salt content of the seasoning solution used in conventional frozen cooked noodles is usually less than 3 g in 70 g of the seasoning solution, and the salt content of 3 g or more in 70 g of this seasoning solution is relatively high as the salt content of this type of seasoning solution. It is a high class.

Such a low water content, a high salt content, by attaching a so-called rich seasoning liquid to cooked noodles, because the moisture transfer from the seasoning liquid to the noodles is suppressed, the food resulting from such moisture transfer Deterioration of feeling and appearance is effectively prevented. Further, in the present invention, as one of the eating styles of the frozen and cooked seasoned noodles which is a production object, as described above, "it can be eaten as soupless noodles by simply thawing it and hot water after thawing. It is possible to eat as noodles with soup.” As a seasoning liquid, it is possible to support such eating styles, and it has an excellent texture and taste even if it is just thawed and hot water is added. In that case, it is preferable that at least a part (for example, a liquid portion that is a main component of the seasoning component) can be dissolved in the added hot water to serve as noodle soup, and from the viewpoint of such a preferable seasoning liquid, The water content and salt content of the above seasoning liquid are set.

[Freezing process]
In the freezing step according to the present invention, the cooked seasoned noodles obtained in the seasoning solution attaching step are frozen. As a method of freezing the cooked seasoned noodles, a freezing treatment usually performed in the production of frozen noodles of this kind can be appropriately adopted, and both quick freezing and slow freezing can be adopted, but quick freezing is particularly preferable. When the cooked seasoned noodles are frozen by quick freezing, they may be stored under normal frozen storage conditions after freezing.

The freezing step according to the present invention can be performed, for example, as follows, together with the seasoning liquid attaching step according to the present invention described above. That is, the cooked noodles are placed in a container such as a tray in a predetermined amount as needed, for example, 150 to 300 g for one person, and a specific amount of seasoning liquid is attached to the served cooked noodles (seasoning liquid). Then, the container is frozen (freezing step).

The frozen and cooked seasoned noodles produced by the production method of the present invention having the above-described steps can be eaten in various styles as long as they are thawed, preferably heat thawed. The method of thawing the frozen cooked seasoned noodles is not particularly limited, and may be naturally thawed at room temperature, or can be performed using a known thawing means such as a microwave oven. The frozen cooked seasoned noodles produced by the production method of the present invention, for example, can be eaten as soupless noodles only by thawing to prepare cooked seasoned noodles, and can be thawed to prepare cooked seasoned noodles. Later, it can be eaten as noodles with soup by adding hot water. Further, at first, it is also possible to eat a part as soupless noodles just by thawing the frozen cooked seasoned noodles, and then add hot water to the rest of the soupless noodles to eat as soupless noodles. If you eat, you can enjoy multiple eating styles with a single meal. Further, the frozen cooked seasoned noodles may be heated with a small amount of water in a microwave oven or a pan. Frozen and cooked seasoned noodles produced by the production method of the present invention, for example, can be preferably applied to tangled noodles with or without soup, or with Jahja noodles with or without juice, in which case, as described above, It is preferable to add a predetermined amount of kansui to the powder raw material so that the type of noodles is Chinese noodles.

More specifically, for example, it is possible to heat and thaw the frozen cooked seasoned noodles in a microwave oven and eat it as it is as soupless noodles, or after heating and thawing in a microwave oven, put it in tableware such as a bowl and add more hot water. You can also eat it as noodles with soup. When eating as noodles with soup, the amount of hot water added is preferably 80 to 140 parts by mass with respect to 100 parts by mass of cooked seasoned noodles.

The frozen and cooked seasoned noodles produced by the production method of the present invention have improved freezing resistance compared to frozen noodles prepared by boiling and refrigerating raw noodles such as conventional raw Chinese noodles and raw udon noodles, and frozen for a long time. The appearance and texture are kept good even after storage. Therefore, the frozen and cooked seasoned noodles produced by the production method of the present invention, even after heating and thawing or after reheating, are obtained when boiled raw noodles such as raw Chinese noodles and udon immediately after eating. It has a good appearance with a smooth surface and no discoloration, and a good texture with stickiness, hardness and elasticity. Further, the frozen cooked seasoned noodles produced by the production method of the present invention, the frozen noodles and the concentrated seasoning liquid having a relatively low water content are frozen in a state of being integrated, so the frozen cooked noodles And a frozen product such as sauce or soup that is eaten by mixing with this, as compared to conventional frozen foods, due to water transfer to noodles such as sauce during storage, food of noodles It is hard to cause deterioration in feeling and appearance.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples. Incidentally, Examples 21 and 26 are reference examples.

[Examples 1-5 and Comparative Examples 1-2]
Gluten (Superglue 85H: Nippon Colloid Co., Ltd.), kansui and water were added in an amount shown in Table 1 below to 100 parts by mass of medium strength flour (Number One: Nisshin Seifun Co., Ltd.), and the mixture was mixed under reduced pressure with a mixer. Were mixed and kneaded to prepare noodle dough. The prepared noodle dough was extruded using a noodle making machine under reduced pressure of -600 mmHg at an extrusion pressure shown in Table 1 below to obtain raw Chinese noodles (circular cross section having a diameter of 2 mm) as raw noodles. (Noodle making process).
The obtained raw Chinese noodles were boiled and cooked so that the yield of the noodles after heating was 220% by mass to obtain cooked noodles (cooking step).
100% by mass of the noodles are obtained by taking the crude heat of the prepared cooked noodles, further dividing them into 165 g aliquots and placing them on a tray, and adding 65 g of the seasoning liquid (salt content 3 g) produced by the following method onto the noodles. On the other hand, 39 parts by mass of the seasoning liquid was adhered to obtain cooked seasoning noodles (seasoning liquid attaching step).
Then, the obtained cooked seasoned noodles were rapidly frozen at −25° C. or lower (freezing step) and then individually packaged in a food packaging bag to obtain frozen cooked seasoned Chinese noodles.

(Method for producing seasoning liquid)
A seasoning liquid is produced by adding chicken, soup, salt, sugar, soy sauce, chili, grated garlic, and ground sesame, and heating and mixing. The water content of the seasoning liquid can be adjusted to a desired range by appropriately performing operations such as boiling down the seasoning liquid and adding water to the seasoning liquid. The water content of the seasoning liquid is calculated from the ratio of the mass of the seasoning liquid to the mass of solid matter obtained by completely drying the seasoning liquid.

[Comparative Example 3]
In the noodle making process, frozen and seasoned Chinese noodles were obtained in the same manner as in Example 1 except that the noodle making was performed by a method other than the extrusion noodle making method.

[Test example]
The frozen and cooked seasoned Chinese noodles of each Example and Comparative Example were stored at −18° C. for 1 week, and then heated and thawed (600 W, 6 minutes) in a microwave oven to obtain soupless noodles. Appearance and food of the soupless noodles The feeling was evaluated by 10 panelists based on the following evaluation criteria.
Separately, the frozen and cooked seasoned Chinese noodles of each Example and Comparative Example, which were frozen and stored for 1 week as described above, were placed in a heat-resistant bowl and heated and thawed in a microwave oven (600 W, 6 minutes), and then the bowl. 100 g of boiling water was added (61 parts by mass of boiling water was added to 100 parts by mass of noodles) and mixed well to obtain noodles with soup. The texture of the noodles with soup was evaluated by 10 panelists based on the following evaluation criteria. I got it evaluated.
The above evaluation results (average score of 10 panelists) are shown in Table 1 below.

(Noodle appearance evaluation criteria)
5 points: Very smooth, very vivid colors, and very good appearance.
4 points: Smooth and vivid colors, and good appearance.
3 points: Appearance slightly smooth but slightly dull in color.
2 points: Poor appearance with less smoothness and dull colors.
1 point: Very poor appearance with almost no smoothness and dull colors.
(Evaluation criteria for texture of noodles)
5 points: Sufficient toughness, hardness, elasticity, and very good texture.
4 points: tenacity, hardness, elasticity, and good texture.
3 points: A texture in which the balance of tenacity, hardness and elasticity is slightly broken.
2 points: Too hard or slightly soft, and had a bad texture.
1 point: Very bad texture, too hard or too soft.

Table 1 mainly shows the influence of the extrusion pressure in the noodle making process on the appearance and texture of noodles at the time of eating. All of the examples have good appearance and texture, but since Examples 2, 3 and 4 are particularly excellent, it is understood that the extrusion pressure is particularly preferably about 100 to 140 kgf/cm ² .
In Comparative Examples 1 and 2, since the extrusion pressure is outside the range of 80 to 160 kgf/cm ² , the results are inferior in appearance and texture, particularly in texture, as compared with each Example in which the extrusion pressure is within the range. Became. Comparative Example 3 was evaluated as the lowest because it did not make noodles using the extrusion noodle making method.
From the above results, in order to obtain frozen and cooked seasoned noodles that can be eaten as soupless noodles and soupless noodles, the extrusion noodle making method is used as the dough noodle making method and the extrusion pressure is 80%. It can be seen that it is effective to adjust in the range of up to 160 kgf/cm ² .

[Examples 6 to 9 and Comparative Examples 4 to 5]
In the seasoning liquid attachment step, frozen cooked seasoned Chinese noodles were obtained in the same manner as in Example 1 except that the amount of the seasoning liquid attached to the cooked noodles was changed to the amount shown in Table 2 below.
Then, the frozen and seasoned Chinese noodles of Examples and Comparative Examples were evaluated for appearance and texture in the same manner as in [Test Example]. The evaluation results (average score of 10 panelists) are shown in Table 2 below.

Table 2 mainly shows the influence of the amount of seasoning liquid deposited on the cooked noodles in the seasoning liquid deposition step on the appearance and texture of the noodles at the time of eating. Both examples have good appearance and texture, but since Examples 3, 7 and 8 are particularly excellent, the amount of seasoning liquid to be attached is 30 to 50 relative to 100 parts by mass of cooked noodles. It can be seen that it is particularly preferable that the amount is about parts by mass.
In Comparative Examples 4 and 5, since the amount of the seasoning liquid adhered to 100 parts by mass of the cooked noodles was outside the range of 25 to 60 parts by mass, the appearance was higher than that of each example in which the amount of the adhering liquid was within the range. And the result was inferior in texture.
From the above results, in order to obtain frozen cooked seasoned noodles that can be eaten as soup-less noodles also as soup-containing noodles, a step of attaching the seasoning liquid to the cooked noodles is necessary, and the amount of attachment is It can be seen that it is effective to adjust the range of 25 to 60 parts by mass with respect to 100 parts by mass of cooked noodles.

[Examples 10 to 14 and Comparative Examples 6 to 7]
Frozen and cooked seasoned Chinese noodles were obtained in the same manner as in Example 1 except that the composition of the powder raw material used in the noodle making process was changed as shown in Table 3 below.
Then, the frozen and seasoned Chinese noodles of Examples and Comparative Examples were evaluated for appearance and texture in the same manner as in [Test Example]. The evaluation results (average score of 10 panelists) are shown in Table 3 below.

Table 3 mainly shows the influence of the content of gluten (vegetable protein) in the powder raw material used in the noodle making process on the appearance and texture of noodles at the time of eating. Both examples have good appearance and texture, but since Examples 11 and 12 are particularly excellent, it is particularly preferable that the content of vegetable protein in the powder raw material is about 4 to 6% by mass. Recognize.
In Comparative Examples 6 and 7, since the content of the vegetable protein in the powder raw material is out of the range of 2 to 10% by mass, the appearance and texture are better than those of the Examples in which the content is within the range. The result was inferior to.
From the above results, in order to obtain frozen and cooked seasoned noodles that can be eaten as soupless noodles and soupless noodles, 2 to 10 mass of gluten (vegetable protein) is contained in the raw material powder used for preparing the dough. It turns out that it is effective to make the content be %.

[Examples 15 to 20]
Frozen and cooked seasoned Chinese noodles were obtained in the same manner as in Example 1 except that the composition of the powder raw material used in the noodle making process was changed as shown in Table 4 below.
The appearance and texture of the frozen and cooked seasoned Chinese noodles of each example were evaluated in the same manner as in [Test Example]. The evaluation results (average score of 10 panelists) are shown in Table 4 below.

Table 4 mainly shows the influence of the content of kansui in the powder raw material used in the noodle making process on the appearance and texture of the noodles at the time of eating. All of the examples have good appearance and texture, but since the examples 12 and 16 to 19 are particularly excellent, and particularly the example 12 is excellent, the content of kansai in the powder raw material is 0.6 to 1. It can be seen that about 2% by mass, especially about 0.8% by mass is preferable.

[Examples 21 to 26]
Frozen cooked seasoned Chinese noodles were obtained in the same manner as in Example 1 except that the water content of the seasoning liquid used in the seasoning liquid application step was changed as shown in Table 5 below.
The appearance and texture of the frozen and cooked seasoned Chinese noodles of each example were evaluated in the same manner as in [Test Example]. The evaluation results (average score of 10 panelists) are shown in Table 5 below.

Table 5 mainly shows the influence of the water content of the seasoning liquid used in the seasoning liquid application step on the appearance and texture of the noodles during eating. Both examples have good appearance and texture, but since Examples 3 and 22 to 25, and especially Examples 3 and 23 to 24 are excellent, the water content of the seasoning liquid is 40 to 70 mass. %, especially about 46 to 60% by mass is preferable.

Claims (7)

A step of extruding noodles to obtain raw noodles at a pressure of 80 to 160 kgf/cm ² of a dough prepared by using a powder raw material containing 70% by mass or more of ordinary wheat flour and 2 to 10% by mass of vegetable protein,
A step of heating the raw noodles to obtain cooked noodles,
25 to 60 parts by mass of a seasoning liquid is adhered to 100 parts by mass of the cooked noodles to obtain cooked seasoned noodles,
Possess a step of freezing the cooked seasoning noodles,
The method for producing frozen and cooked seasoning noodles, wherein the seasoning liquid has a water content of 40 to 70% by mass . The method for producing frozen and cooked seasoned noodles according to claim 1, wherein 30 to 50 parts by mass of the seasoning liquid is attached to 100 parts by mass of the cooked noodles . The method for producing seasoned noodles having been frozen and cooked according to claim 1 or 2, wherein a salt content of the seasoning liquid is 3 g or more in 70 g of the seasoning liquid. The method for producing seasoned noodles having been frozen and cooked according to any one of claims 1 to 3, wherein the powder raw material contains 0.6 to 1.2% by mass of kansui. The method for producing frozen and cooked seasoned noodles according to claim 1, wherein the vegetable protein is gluten. The method for producing frozen cooked seasoned noodles according to any one of claims 1 to 5, wherein the step of obtaining the cooked noodles is performed such that the yield of the noodles after cooking is 200 to 260% by mass. 7. The frozen and cooked seasoned noodles can be eaten as soupless noodles only by heating and thawing, and can also be eaten as noodles with soup by adding hot water after heating and thawing. The method for producing seasoned noodles, which has been frozen and cooked according to item 1.