JPS59175854A - Production of frozen noodle - Google Patents
Production of frozen noodleInfo
- Publication number
- JPS59175854A JPS59175854A JP58049340A JP4934083A JPS59175854A JP S59175854 A JPS59175854 A JP S59175854A JP 58049340 A JP58049340 A JP 58049340A JP 4934083 A JP4934083 A JP 4934083A JP S59175854 A JPS59175854 A JP S59175854A
- Authority
- JP
- Japan
- Prior art keywords
- boiled
- noodles
- frozen
- noodle strings
- thawing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は冷凍時に茹麺線間が付着し合うことがなく、品
質の均一化を図り、解凍時には茹上げ時の麺と同様の弾
力性、つや、なめらかさ及び歯ごたえを得ることができ
、経済的であることを特徴とする冷凍麺の製造法に関す
る。[Detailed description of the invention] The present invention prevents boiled noodles from sticking to each other when frozen, ensuring uniform quality, and when thawed, the noodles have the same elasticity, gloss, smoothness, and texture as boiled noodles. The present invention relates to a method for producing frozen noodles, which is characterized by being economical and capable of obtaining the following.
麺類にあっては茹上げ時の粘弾性の状態が一番美味であ
る。Noodles are most delicious when they are in a viscoelastic state when boiled.
しかしながら、茹麺を直接冷凍した場合、解凍時に同様
の味覚を再現させることはむずかしい。However, when boiled noodles are directly frozen, it is difficult to reproduce the same taste upon thawing.
＋なわち、茹上げ直後の麺線は表面の水分が多く、さら
に、上記粘弾性の状態で冷凍すると麺線間が付着し合っ
てブロック状になり、解凍も均一に行われず１品質、食
味にバラツキが生ずる欠点がある。In other words, the noodle strings immediately after boiling have a lot of moisture on the surface, and if frozen in the viscoelastic state mentioned above, the noodle strings will stick to each other and form blocks, and thawing will not be uniform, resulting in poor quality and taste. There is a drawback that variations occur.
そもそも、冷凍麺を含む冷凍食品にあっては組織内水分
をいかに依少な霧状として凍結させるかが問題である。In the first place, when it comes to frozen foods including frozen noodles, the problem is how to freeze the moisture in the tissue into a small amount of mist.
すなわち、最大氷晶結晶体となる０〜−５°Ｃをいかに
早く通過させるかが問題となるものである。なお、上記
最大氷晶結晶体とは凍結により体積が最大となる状態を
言い、最大氷晶結晶体が生ずると内部組織が破壊される
ものである。In other words, the problem is how quickly the ice can pass through the temperature range of 0 to -5°C, which is the maximum ice crystal mass. Note that the maximum ice crystal described above refers to a state in which the volume becomes maximum due to freezing, and when the maximum ice crystal is formed, the internal structure is destroyed.
本発明では冷凍に先立ち、茹麺線を真空中で一５〜２０
℃に急速冷却するものである。In the present invention, prior to freezing, the boiled noodle strings are placed in a vacuum for 15 to 20 minutes.
It is rapidly cooled to ℃.
上記真空中における急速冷却は茹麺線表面の水分を除去
するとともに、茹麺線の表面から中心までの温度均一化
のために行われる。The rapid cooling in vacuum is performed to remove water on the surface of the boiled noodle strings and to equalize the temperature from the surface to the center of the boiled noodle strings.
さらには一般的好気性菌を完全・如静菌状態とする効果
が得られる。Furthermore, the effect of bringing general aerobic bacteria into a completely static bacteriostatic state can be obtained.
捷ず、茹麺線表面の水分除去について述べれば茹上げ直
後の麺線の水分率は米１図の曲線（α）に示されるごと
く、表面部が多い。その状態で冷凍すると上記したごと
く、麺線間が相互付着し合ってブロック状になり完全凍
結までに時間がかかるとともに解凍後の食味に悪影響が
ある。Regarding the removal of moisture from the surface of the boiled noodle strings without breaking them, the moisture content of the noodle strings immediately after boiling is mostly on the surface area, as shown by the curve (α) in Figure 1. If frozen in this state, as described above, the noodle strings will adhere to each other and form a block, which will take time to completely freeze and will have a negative impact on the taste after thawing.
プＺお、同図曲線（Ｍは組織の密度勾配を示すもので、
水分の多い表面部の密度は必然的に粗くなっている。The curve in the same figure (M indicates the density gradient of the tissue,
The surface area with high moisture content is naturally coarser in density.
捷だ、同図直線Ｌｃ）は老化状態を示す直線であり、水
分率の曲線（、ｚｌと組織密度勾配を示す曲線（ｂ）が
直線（ｃ）のごとく、勾配がなくなった状態となること
を老化という。The straight line Lc in the figure is a straight line indicating the aging state, and the moisture content curve (zl) and the tissue density gradient curve (b) become straight line (c), with no gradient. is called aging.
本発明によれば、茹麺線の表面部の水分を冷却過程にお
因で適量蒸発除去させることができ上記欠点を消除でき
るものである。According to the present invention, an appropriate amount of water on the surface of the boiled noodle strings can be removed by evaporation during the cooling process, thereby eliminating the above-mentioned drawbacks.
つぎに、茹麺線の表面から中心までの温度の均一化につ
いて述べる。Next, we will discuss how to make the temperature uniform from the surface to the center of the boiled noodle strings.
本発明では茹麺の冷却は真空中で急速に行われる。In the present invention, the boiled noodles are rapidly cooled in a vacuum.
すなわち、急速に冷却すること及び上記表面部の水分の
蒸発熱により中心寸での温度を均一にすることができる
ものであり、その後短時間且つ組織内水分を微少な霧状
として凍結させることができるものである。In other words, the temperature at the center can be made uniform by rapid cooling and the heat of evaporation of the water on the surface, and then the water in the tissue can be frozen in the form of a fine mist for a short period of time. It is possible.
〔実施例１〕 常法によって製造された茹麺、才ブｒゎち。[Example 1] Saiburichi is a type of boiled noodles made using conventional methods.
１００℃で茹上げた茹麺を真空冷却装置に入れ、５分間
で２°Ｃに急速冷却した。Boiled noodles boiled at 100°C were placed in a vacuum cooling device and rapidly cooled to 2°C in 5 minutes.
この時点で水分除去状態を計測したところ、１７４係の
水分が除去されていた。At this point, the state of moisture removal was measured, and it was found that 174 sections of moisture had been removed.
つぎに−−３０℃の冷凍庫に格納した結果、１２分で完
全に凍結し、ブロック状部分のない冷凍麺が出来上った
。Next, the noodles were stored in a freezer at -30°C, and as a result, they were completely frozen in 12 minutes, resulting in frozen noodles without block-like portions.
つぎに、２週間後、熱湯に入れて解凍した。Next, after two weeks, they were thawed by placing them in boiling water.
解凍時間は２分間である。Thawing time is 2 minutes.
上記解凍により得られた麺は茹上げ時と同様の弾力性、
つや、なめらかさ及び歯ごたえが得られ、品質に老化現
象が全くなく、美味であった。The noodles obtained by thawing the above have the same elasticity as when boiled,
It was glossy, smooth, and chewy, had no signs of aging, and was delicious.
〔実施例２〕
常法によって製造これた茹麺、すなわち、１００℃で茹
上げた茹麺の表面のヌルを冷水（水道水）でをり除いた
のち、上記実施例１と同様に真空冷却装置で５分間で２
℃に急速冷却し、つぎに−３０℃の冷凍庫に格納し、凍
結させた。この場合もブロック状になった部分はなかっ
た。つぎに、２週間後熱湯に入れて解凍した。解凍時間
は２分間である。[Example 2] Boiled noodles produced by a conventional method, that is, boiled noodles boiled at 100 ° C. After removing the nulls on the surface with cold water (tap water), vacuum cooling was performed in the same manner as in Example 1 above. 2 in 5 minutes with the device
It was rapidly cooled to 0.degree. C. and then stored in a -30.degree. C. freezer to freeze. In this case as well, there were no blocky parts. Next, after two weeks, they were thawed by placing them in boiling water. Thawing time is 2 minutes.
上記解凍により得られた麺はつや、なめらかさの点で優
れ、舌ざわりもよく、さらに茹上げ時と同様の弾力性及
び歯ごたえが得られた。The noodles obtained by the above thawing process were excellent in gloss and smoothness, had a good texture, and had the same elasticity and texture as when boiled.
なお、上記実施例において真空冷却装置による急速冷却
後、該真空冷却装置内の温度を下げて凍結を行ってもよ
い。また、真空中での急速冷却温度中は麺線の太さによ
り調整され、−５〜２０℃の範囲が最適であり、急速冷
却時間は４分〜１０分間とすることにより凍結に適した
組織内水分量とすることができる。In addition, in the above embodiment, after rapid cooling by the vacuum cooling device, freezing may be performed by lowering the temperature inside the vacuum cooling device. In addition, the temperature for rapid cooling in vacuum is adjusted depending on the thickness of the noodle strings, and the optimal range is -5 to 20°C, and the rapid cooling time is set to 4 to 10 minutes to achieve a structure suitable for freezing. It can be the internal water content.
また、本発明は近時提供されている窒素ガス、炭酸ガス
を使用する方法と異り、経済的である効果が得られる。Furthermore, unlike the recently provided methods using nitrogen gas and carbon dioxide gas, the present invention provides an economical effect.
ツ・１図は茹上げ直後の麺線の表面と中心との水分率及
び組織密度を示す曲線図である。
（α）・・・水分率の曲線、（ｈ）・・・組織密度の曲
線、（Ｃ１・・・老化直線。
特許出願人Figure 2 is a curve diagram showing the moisture content and tissue density of the surface and center of noodle strings immediately after boiling. (α) Curve of moisture content, (h) Curve of tissue density, (C1... Aging straight line. Patent applicant
Claims (1)
凍することを特徴とする冷凍麺の製造法。A method for producing frozen noodles, which comprises rapidly cooling boiled noodle strings in a vacuum to -5 to 20°C and then freezing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58049340A JPS59175854A (en) | 1983-03-24 | 1983-03-24 | Production of frozen noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58049340A JPS59175854A (en) | 1983-03-24 | 1983-03-24 | Production of frozen noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59175854A true JPS59175854A (en) | 1984-10-04 |
Family
ID=12828265
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58049340A Pending JPS59175854A (en) | 1983-03-24 | 1983-03-24 | Production of frozen noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59175854A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06245724A (en) * | 1993-02-24 | 1994-09-06 | Chiba Seifun Kk | Production of cold noodle material |
| WO2014021214A1 (en) * | 2012-07-31 | 2014-02-06 | 日清フーズ株式会社 | Method for producing cooked noodle |
| JP2016042824A (en) * | 2014-08-22 | 2016-04-04 | 日本製粉株式会社 | Frozen fried noodle dressed with sauce, and method of manufacturing the same |
-
1983
- 1983-03-24 JP JP58049340A patent/JPS59175854A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06245724A (en) * | 1993-02-24 | 1994-09-06 | Chiba Seifun Kk | Production of cold noodle material |
| WO2014021214A1 (en) * | 2012-07-31 | 2014-02-06 | 日清フーズ株式会社 | Method for producing cooked noodle |
| CN104486954A (en) * | 2012-07-31 | 2015-04-01 | 日清富滋株式会社 | Method for producing cooked noodle |
| JPWO2014021214A1 (en) * | 2012-07-31 | 2016-07-21 | 日清フーズ株式会社 | Method for producing cooked noodles |
| JP2016042824A (en) * | 2014-08-22 | 2016-04-04 | 日本製粉株式会社 | Frozen fried noodle dressed with sauce, and method of manufacturing the same |
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