JPH09308449A - Frozen steamed noodles and their production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain frozen steamed noodles capable of being suitably thawed with a microwave oven by controlling the compounding ratio of wheat flour, starch and wheat proteins. SOLUTION: The frozen steamed noodles are obtained by adding necessary additives to a main raw material comprising wheat flour and starch in a ratio of (70-97):(3-3) and containing wheat proteins in an amount of 1-5% based on the whole starch, processing the mixture into raw noodles by a conventional method, steaming the raw noodles, adhering a loosing agent to the surfaces of the steamed noodles and subsequently freezing the treated noodles. The frozen steamed noodles are also obtained by adding necessary additives to a main raw material comprising the wheat flour and the starch in the same ratio, kneading the mixture, processing the kneaded product into a noodle belt, ageing the noodle belt, cutting the aged noodle belt into noodle lines, steaming the noodle lines, washing the noodle lines with water, draining the noodle lines, adhering a loosing agent to the noodle lines, subdividing the noodles, charging the subdivided noodles into containers, subjecting the subdivided noodles to a topping treatment, and subsequently lyophilizing the noodles. The frozen steamed noodles can be thawed with a microwave oven.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to frozen steamed noodles which are suitable for being thawed and cooked in a microwave oven, and a method for producing the frozen steamed noodles.

[0002]

2. Description of the Related Art A method for producing frozen yakisoba, which is characterized in that steamed noodles are produced by steaming Chinese raw noodles conventionally produced by a conventional method, edible oil is added to the noodles, and then the noodles are rapidly frozen, It is known (JP-A-61-2224952).
It is said that the frozen yakisoba is not sticky when it is thawed and is excellent in productivity, taste and instantness.

There is also known a method for producing frozen bean paste yakisoba which is obtained by rapidly frying Chinese steamed noodles on a bean paste for yakisoba (JP-A-61-227753). It is said that the yakisoba has no risk of burning when being thawed and can satisfy high quality, taste and instantness.

[0004]

[Problems to be Solved by the Invention] Since seasoned frozen Chinese noodles that have been conventionally distributed are subjected to a two-stage heat treatment of steaming and seasoning (stir-fried), it takes a long time from steaming to freezing and becomes in a spread state. There was a risk that the texture would disappear and the original texture of the noodles would be lost.

The above-mentioned known Chinese noodles are not thawed by a microwave oven, but when thawed by a microwave oven, there is a problem that a rubbery texture is produced.

[0006]

SUMMARY OF THE INVENTION Therefore, according to the present invention, a suitable amount of starch and wheat protein is added in addition to wheat flour, and a small amount of a loosening agent is added to improve the texture of rubber when thawing in a microwave oven. The problem was solved and the noodle strings were prevented from being united, and the above-mentioned conventional problems were solved. If you freeze the processed noodles with toppings, they will be seasoned automatically when thawed, and the noodles will not spread due to two heat treatments (seasoning). You can keep the same texture as.

That is, in the invention of the product, the ratio of wheat flour to starch is 7
It is 0 to 97:30 to 3, and a material in which necessary additives are added to the main raw material mixed so that the wheat protein content is 1 to 5% based on the whole grain flour to which wheat flour and starch are added is used. The frozen steamed noodles are characterized in that the steamed noodles prepared by a conventional method are steamed to obtain a steamed noodle with a loosening agent attached to the surface, frozen, and then thawed in a microwave oven. It is characterized by using starch.

Next, in the invention of the method, the ratio of wheat flour and starch is 70 to 97:30 to 3, and the amount of wheat protein is 1 to 5% based on the whole grain flour to which wheat flour and starch are added. After stirring and mixing the ingredients with the necessary additives to the main raw material to make noodle strips, aging, then steaming as noodle strings, washing with water, draining, attaching a loosening agent, subdividing into containers A method for producing frozen steamed noodles, which comprises putting, topping, quick-freezing, and then thawing in a microwave oven. Furthermore, the amount of wheat protein added to the whole flour obtained by adding starch to wheat flour is 1 to 5% (by weight), and the loosening agent is a fat such as vegetable oil or animal oil, or monoglyceride or triglyceride. Alternatively, an emulsifier such as lecithin, or a fiber powder derived from soybean or wheat plants is used.

The reason for adding protein here is to increase the elastic texture of the frozen steamed noodles, and the reason for adding starch is to prevent the frozen steamed noodles from aging. It is necessary to increase the proportion of protein as the proportion of starch is increased.

The steamed noodles referred to in the present invention refer to Chinese noodles, Japanese-style noodles (udon, soba, etc.) and Western-style noodles (spaghetti, etc.).

The frozen steamed noodles of the present invention are subdivided (for example, 250 g per serving), filled in a packaging container compatible with a microwave oven, and distributed on the market as packaged steamed noodles. The packaged steamed noodles may be mixed with frozen toppings, frozen sauces, frozen juices, or the like.

In the above, when the amount of starch is less than 3% (weight) of wheat flour and the amount of wheat protein is less than 1% (weight) of whole grain flour, the elasticity of steamed noodles is lost and rubber peculiar to microwave heating is used. It produces a texture. The amount of starch is 30% of wheat flour
If it exceeds (by weight) and the wheat protein exceeds 5% (by weight) of the whole grain flour, the texture of the steamed noodle becomes poor.

The above-mentioned wheat protein means vital gluten. Vital gluten is a flash dry method,
Although it is produced by a production method such as a spray dry method or an ammonia dispersion method, vital gluten produced by a flash dry method is preferable for steamed noodles.

As a method for attaching the loosening agent, spraying, dipping, sprinkling, mixing, etc. can be considered, but the point is that the loosening agent should be evenly attached to the surface of the steamed noodles.

The loosening agents include fats and oils such as vegetable oils and animal oils, and especially monoglyceride, triglyceride,
Oils and fats added with an emulsifier such as lecithin are preferred. Examples of the raw material starch for the modified starch used in the present invention include wheat flour, corn starch, waxy starch, potato starch, and tapioca starch. Examples of the modified starch produced from these raw materials include pregelatinized starch, acetylated starch, etherified starch, phosphoric acid crosslinked starch, acetic acid crosslinked starch, ether crosslinked starch, and oxidized acetyl starch, depending on the treatment method. For use in the present invention, tapioca-modified starch is preferable, and acetic acid-crosslinked tapioca starch is more preferable.

[0016]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, wheat flour: starch 70
˜97: 30 to 3 in addition to wheat flour in an amount of 1 to 5% (by weight) based on the total grain flour, and raw materials are produced by a conventional method using a material to which necessary additives are added. Then, the steamed noodles are steamed and a loosening agent is attached to the steamed noodles to freeze the steamed noodles.

The wheat protein used in the above is preferably vital gluten by a flash dry method, the loosening agent is preferably an oil or fat added with an emulsifier, and the modified starch is preferably tapioca modified starch. However, according to the blending ratio of the above materials, even if other fats or oils or modified starch is used, it is possible to obtain a delicious thawed noodle without a rubbery texture by thawing in a microwave oven, and thus the present invention is carried out. Of course.

[0018]

[Example 1] Chinese steamed noodle compounding material ratio (kg) Strong wheat flour 97 Tapioca modified starch 3 Biggle 5 Salt 1 Salt flour 0.3 Yellow pigment 0.05 Water 33

Process The compounded materials are put in a vacuum mixer, and 760 mmH
After mixing for 15 minutes under the condition of g, the resulting dough was put into a noodle band machine to make a noodle band, and aged for 30 minutes as it was, so that the final thickness was 1.7 mm.

The noodle strips were made into noodle strips (thickness 1.7 mm, width 1.
7 mm, length 300 mm with wave) is steamed at 100 ° C. for 8 minutes, then washed with water at 0 ° C. to 5 ° C. and immediately drained.

After draining the water (10 minutes), an emulsified oil and fat is sprayed as a loosening agent. For example, 2 for 10kg steamed noodles
00 g of emulsified vegetable oil was sprayed on.

190 g of steamed noodles with the loosening agent attached
Address, subdivide into a microwave-compatible container and store at -40 ° C for 60
After quick-freezing for 100 minutes, 100 g of sauce is topped on it, and after further re-freezing at -40 ° C for 30 minutes,-
It was stored in a freezer at 30 ° C. After 2 weeks, the packed frozen noodles were taken out of the freezer and heated and thawed in a 1400W microwave oven for 1 minute and 30 seconds to taste. All 10 panelists had good hardness, crispness, and favorable texture. It was judged that there was no difference with the cooked product of.

[0023]

Example 2 Steamed udon compounding material ratio (kg) Medium-strength wheat flour 75 Tapioca modified starch 25 Bigle 1 Salt 1 Water 34

Process The above-mentioned blended material was mixed with a vacuum mixer (degassing degree −500 mm).
Hg) and mixed for 15 minutes. Then, this dough was put into a noodle band machine to make a noodle band, and this was aged for 30 minutes, so that the final noodle band had a thickness of 2.0 mm.

The noodle strips are put on a noodle making machine to make noodle strips (thickness 2.
0 mm, width 3.0 m, length 300 mm), then 10
Steam at 0 ° C for 10 minutes, then wash with fresh water at 0 ° C,
It was drained immediately. Emulsified oil 2 on the noodle strings after draining
After spraying 00 g (to 10 kg of noodle strings), 200 g was dispensed in a container compatible with a microwave oven and rapidly frozen at -40 ° C for 60 minutes. 100 g of sauce was topped on it, and after further quick-freezing at -40 ° C for 30 minutes, -30
It was stored in a freezer at ℃. I took this out two weeks later,
Thaw for 2 minutes in a 1400W microwave oven and taste,
It was confirmed that all 10 panelists had favorable hardness, crispness, favorable texture, no rubbery feeling, and good disentangling. The looseness of the noodles was also good.

[0026]

[Example 3] Steamed buckwheat compounding material ratio (kg) Strong wheat flour 65 Buckwheat flour 30 Tapioca modified starch 5 Bigle 1 Salt 1 Water 34

Step The above ingredients were put in a mixer and mixed under normal pressure for 15 minutes to obtain a noodle dough. After this noodle dough is put into a noodle band machine to make a noodle band, the thickness of the final noodle band is set to 1.5 mm.

This noodle strip is put on a noodle making machine to make noodle strips (thickness 1.
(5 mm, width 1.5 m, length 200 mm), steamed, washed with fresh water at 0 ° C. and drained. 100 g of a 2% aqueous solution of dietary fiber derived from soybean (per 10 kg of noodle strings) is sprayed and attached to the noodle strings which have been drained.

180 g of the treated noodle strips were subdivided in a container compatible with a microwave oven, rapidly frozen at -40 ° C. for 60 minutes, and topped with 20 g of sauce,
It was re-rapidly frozen at 40 ° C for 30 minutes and stored in a freezer at -30 ° C. Then, after 2 weeks, take out the packaged steamed buckwheat, heat and thaw it in a microwave oven of 1400 W for 1 minute,
When all the 10 panelists tasted, the hardness, crispness,
Both had a favorable texture, and no difference from cooked raw noodles was observed. The looseness of the noodles was also good.

[0030]

EFFECTS OF THE INVENTION According to the present invention, since the blending amounts of wheat flour, starch and wheat protein are regulated, not only does the rubbery texture peculiar to thawing in a microwave oven disappear, but also it spreads too much and is too hard when eating. There is no fear of this, and the effect is to obtain the same texture, flavor, and texture as when cooking raw noodles. If frozen topping is placed on the frozen steamed noodle of the present invention and heated and thawed, there is an effect that cooked steamed noodle can be easily obtained.

Claims (4)

[Claims] 1. The ratio of wheat flour to starch is 70 to 97:30.
To 3 and the main raw material blended so that the wheat protein content is 1 to 5% based on the whole grain flour to which wheat flour and starch are added,
Using the material with the necessary additives added to this, the noodles are frozen by attaching a loosening agent to the surface of the steamed noodles obtained by steaming the raw noodles produced by a conventional method, and then thawed in a microwave oven. Frozen steamed noodles. 2. The frozen steamed noodle according to claim 1, wherein the starch is tapioca-modified starch. 3. The ratio of wheat flour to starch is 70 to 97:30.
To 3 and the main raw material blended so that the wheat protein content is 1 to 5% based on the whole grain flour to which wheat flour and starch are added,
After stirring and mixing the ingredients with the necessary additives to this to make noodle strips, aging, then steaming noodle noodles, washing with water, draining, attaching a loosening agent, subdividing into a container, topping A method for producing frozen steamed noodles, which comprises subjecting to quick-freezing after application, followed by thawing in a microwave oven. 4. The frozen steamed food according to claim 3, wherein the loosening agent is an oil or fat such as vegetable oil or animal oil, an emulsifier such as monoglyceride, triglyceride or lecithin, or fiber powder derived from soybean or wheat plants. Method of manufacturing noodles.