JPH10257865A - Frozen noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain frozen noodle capable of readily eating in short thawing time. SOLUTION: A raw material comprising flour, starch, common salt, water, etc., is subjected to mixing and aged, rolled and cut out to afford noodle strips 11 having 15-25cm length (b) in boiling up and 2-5mm length (a) of one side of a cross section forming quadrangle. The noodle strips 11 are boiled up and formed into balls so that weight per ball is 50-90g and each ball is put into a circular or square container to afford needle mass 10 having 1-2.5cm thickness (d) and the needle mass 10 is preferably rapidly frozen to provide the objective frozen noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a thawing method having a short thawing time,
The present invention relates to a frozen udon that is hard to fall off in a square cross section, has good texture, and is easy to eat.

[0002]

2. Description of the Related Art In general, udon is prepared by adding salt water to a flour, mixing the mixture, aging the dough, rolling the cut dough, cutting out the noodles into a predetermined thickness, and boiling the noodles for cooking. ing. Noodles such as udon are most delicious immediately after being boiled, and tend to lose their taste when boiled over time. This is because immediately after boiling, the water gradient between the surface and the center of the noodle strings is large, and a so-called waist texture is obtained, but when boiled, the water gradient becomes small and the waist disappears. .

[0003] Frozen udon is immediately frozen after boiling the noodles. By freezing immediately after boiling, the udon can be preserved while maintaining the above-mentioned water gradient, and is quickly heated and thawed. For example, it has the convenience of easily making udon with the texture maintained immediately after boiling. For this reason, various restaurants, parties,
In school lunches, etc., it is useful as a hassle-free dish.

[0004]

However, frozen noodles have a problem in that if the heating and thawing time is prolonged, the noodles tend to have a lower waist than boiled noodles that are chilled. Further, conventional frozen udon has a large weight per ball of 200 to 300 g and is frozen in a thick block shape, so that the thawing time when put in boiling water is 60 to 9 hours.
It took about 0 seconds. For this reason, it is difficult to use it at a buffet party or the like where it is required that the customer is not kept waiting. There is a problem that the feeling is reduced.

[0005] In particular, udon having a square cross section has the disadvantage that if the boiling time is long, heat will excessively hit the corners of the udon, causing the corners to be rounded and rounded, resulting in reduced texture and reduced taste. there were.

[0006] Conventional frozen udon noodles have a length of 4 noodles.
Since the thickness is 0 cm or more and the thickness is 6 mm or more, there is a risk of clogging the throat in infants and elderly people. In addition, at a standing party or the like, a long udon caught with chopsticks shakes to splash juice and stains clothes.

Accordingly, it is an object of the present invention to provide a frozen noodle which has a short heating / thawing time and is easy to eat.

[0008]

In order to achieve the above object, a first aspect of the present invention is to provide a boiled noodle string having a length of 15 to 25 cm, a rectangular cross section, and a side length of 2 to 5 mm. With a weight of 50-90 g per ball and a thickness of 1-2.
The present invention provides a frozen udon characterized by being frozen in a noodle mass of 5 cm.

A second aspect of the present invention is that, in the first aspect, the noodle mass is a circle having a diameter of 5 to 10 cm or a side of 5 to 10 cm.
A frozen udon having a square shape of 10 cm to 10 cm is provided.

A third aspect of the present invention is to provide a frozen udon according to the first or second aspect, wherein the main ingredients are wheat flour, starch, salt and water.

According to the first aspect of the present invention, the length is 15 to 25c.
By setting to m, the noodles are less likely to shake and splash juice when eaten with chopsticks, making it harder to stain clothes and the like. If it is shorter than 15 cm, it will be necessary to cut it with chopsticks many times, and it will be difficult to eat. If it is longer than 25 cm, the above-mentioned effect of reducing the splash of juice will be poor.

[0012] Further, since the cross section is quadrangular, it is easy to pass over the throat and tastes good. In addition, the noodles with a rectangular cross section, when the boiling time is long, the corners are softened and rounded, and the texture is reduced, but the frozen udon of the present invention has a shape characteristic described later. In addition, the above-mentioned problem can be solved because the heating and thawing time is short.

Further, by making the length of one side of the cross section 2 to 5 mm, in combination with the shortening as described above, even if the infant or the elderly eats, it does not clog in the throat and can be safely kept. You can eat. Further, heat during heating and thawing can be easily transmitted to the center of the noodle strings in a short time, and the effect of shortening the heating and thawing time can be obtained. If the length of one side is less than 2 mm, the noodles tend to be stretched during boiling and thawing, and the texture tends to be reduced. If the length is more than 5 mm, the above effects are poor.

Further, the weight per ball is 50 to 90 g.
By doing so, heat is easily transmitted to the center of the noodle mass quickly, and the heating and thawing time is shortened, and the amount is suitable for a buffet party, infants and the elderly. If the weight per one ball is less than 50 g, a satisfactory quantity cannot be obtained, and if it exceeds 90 g, the effect of shortening the heating and thawing time becomes poor. Further, by setting the thickness of the noodle mass to 1 to 2.5 cm, the effect of shortening the heating and thawing time can be further enhanced.

According to a second aspect of the present invention, the shape of the noodle mass when frozen is a circle having a diameter of 5 to 10 cm, or a side of 5 to 1 cm.
By making it 0cm square, put one bowl at a time in a bowl or bowl, pour boiling water and half-thaw, discard the hot water,
It is also possible to pour hot tofu and eat it.

According to the third aspect of the present invention, by using starch as a main raw material in addition to wheat flour, it is possible to shorten the boiling time and the heat thawing time and to obtain the effect of increasing the transparency of the noodles. it can.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION It is preferable to use wheat flour, starch, salt, water, etc. as the raw material of the frozen udon according to the present invention. Is preferably added in order to increase the transparency. The mixing ratio of flour and starch is 95-
It is preferable to use 5 to 15 parts by weight of starch for 85 parts by weight. As the starch, for example, potato starch, wheat starch, tapioca starch and the like, as well as processed starches such as pregelatinized starch and crosslinked starch can be used. In addition, the addition amount of salt is preferably 3 to 8 parts by weight, and the addition amount of water is preferably 30 to 50 parts by weight based on 100 parts by weight of the total amount of wheat flour and starch. In addition, for example, a calcium material such as eggshell calcium, dietary fiber, roasted brown rice powder, and the like can be added. In this case, the amount of the calcium material is preferably 0.2 to 1 part by weight based on 100 parts by weight of the flour and the starch. Further, the blending amount of brown rice flour is preferably 5 to 15 parts by weight based on 100 parts by weight of wheat flour and starch.

The production process of frozen udon may be carried out by a conventional method, for example, mixing (kneading) the above raw materials,
The dough is forged by rolling press, aged after a predetermined time, rolled, and cut into a predetermined thickness to form a noodle string. At this time, the thickness and length of the cut noodle strings are adjusted so that the thickness and length of the noodle strings after boiling are within the ranges specified in the present invention.

Next, the noodle strings are put into a kettle or the like which is sufficiently filled with boiling water, boiled, and balls are weighed so that the weight per ball is 50 to 90 g. Put into a container to a thickness of 1 to 2.5 cm and preferably quick freeze. As a freezing method, any method such as an air blast method, a contact or plate freezer method, and a liquefied gas method may be used.

As shown in FIG. 1, in the frozen udon noodle thus obtained, the noodle strings 11 have a rectangular cross section, the length a of each side is 2 to 5 mm, and the length b is 15 to 25 c.
m. As shown in FIG. 2, the noodle mass 10 obtained by removing the noodle strings 11 and frozen is circular or square, in this case, circular, and has a diameter c (length of one side in the case of a square) c. It is 5 to 10 cm. Further, the thickness d of the noodle mass 10 is 1 to 2.5 cm.

When this frozen udon is put in boiling water,
It can be thawed in about 20 to 30 seconds,
It is suitable for school lunches and cooking for the elderly or infants. Also, pour hot water such as a pot into a bowl such as a bowl or a bowl, immerse the frozen noodles in this hot water, half-thaw in about 10 to 15 seconds, and then discharge the hot water in the container. You can eat it just by pouring soup.

[0022]

【Example】

Example 1 To 100 parts by weight of flour, 3 parts by weight of sodium chloride and 30 parts by weight of water were added, mixed for 10 to 20 minutes, applied with a rolling press, aged for about 90 minutes, and rolled to have a thickness of 3 mm. The obtained noodle band was cut out with a cutting blade having a width of 3.3 mm, and cut into a length of 15 cm to obtain a noodle string.

The noodle strings are put into boiling water, boiled for about 5 minutes, cooled to 10 ° C. with cold water, ball-dropped to a weight of 70 g per ball, drained, and placed in a circular container having an inner diameter of 8 cm. -30
After quick freezing at ℃, it was stored in a freezer at -20 ℃. This frozen udon is 8cm in diameter and 2.2cm in thickness
Had a circular shape.

This frozen udon is put in boiling water for about 2
It was possible to thaw (noodles were sufficiently loosened) in 0 to 30 seconds. In addition, since the noodles were relatively thin and short, they were easy to eat even for infants and elderly people, and the juice was less likely to splash when eating.

Example 2 A frozen udon was prepared in the same manner as in Example 1, except that 90 parts by weight of flour, 10 parts by weight of tapioca starch, 5 parts by weight of salt, and 45 parts by weight of water were used as raw materials.

This frozen udon is put in boiling water for about 1
It can be thawed in 5 to 20 seconds, compared to Example 1,
The heating / thawing time could be further shortened.

Comparative Example A frozen udon was produced using the same raw materials and steps as in Example 1. However, the thickness of the noodle strings at the time of cutting is 6 mm x 6
mm, the length of the noodle strings is 60 cm, the weight per ball is 200 g, and the thickness of the noodle mass when frozen is 3 cm.
And

This frozen udon requires about 60 to 90 seconds to be thawed in boiling water, and has a problem that it is difficult to eat because it is thick and long when it is eaten, and juice is easily scattered.

[0029]

As described above, according to the present invention,
By specifying the thickness and length of the noodle strings, the weight per ball, and the thickness of the noodle mass, the thawing time when put into boiling water can be shortened to about 20 to 30 seconds. Further, since the heating and thawing time is short, the corners of the cross-section forming a square are not broken and rounded, and the feel and throat crossing can be favorably maintained. Therefore, it is suitable for parties where a large number of people need to be prepared in a short time, school lunches, and the like. Further, since the noodle strings are relatively thin and short, they are not easily clogged in the throat and are easy to eat, so that they are suitable for elderly people and infants. Furthermore, since the noodle strings are short, there is also obtained an advantage that juice is hardly spattered when eating and clothes are hardly stained.

[Brief description of the drawings]

FIG. 1 is a perspective view showing a noodle string of frozen udon according to one embodiment of the present invention.

FIG. 2 is a perspective view showing a noodle mass of frozen udon according to the embodiment.

[Explanation of symbols]

 10 noodle mass 11 noodle strings a length of one side b length of noodle strings c diameter of noodle mass d thickness of noodle mass

Claims (3)

[Claims] 1. A boiled noodle string having a length of 15 to 25 cm, a rectangular cross section, and a side length of 2 to 5 mm,
50-90g per ball, 1-2.5cm thick
Frozen udon noodles that have been frozen. 2. The noodle mass is a circle having a diameter of 5 to 10 cm,
2. The frozen udon according to claim 1, wherein the frozen udon has a square shape with a side of 5 to 10 cm. 3. The frozen noodle according to claim 1, wherein the main raw materials are wheat flour, starch, salt and water.