JPS59213374A - Preparation of instant frozen noodle - Google Patents

Abstract

PURPOSE:In preparation of instant frozen noodles by gelatinization, freezing, and processing, to obtain noodles having improved taste and flavor, by using grain flour blended with tapioca as a raw material. CONSTITUTION:Grain flour [wheat flour which may be blended with <= about 50wt% different grain flour (buckwheat flour, rice flour, etc.)] is blended with about 3-50wt% tapioca starch (raw starch which is not gelatinized). The blended is processed into noodles by a conventional procedure, boiled (preferably yield after boiling is somewhat lower than common procedure), cooled, and rapidly frozen, to give instant frozen noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing instant frozen noodles, and more particularly to a method for producing instant frozen noodles using grain flour containing tapioca starch as a raw material flour.

Conventionally, various methods have been proposed for producing frozen noodles. For example, there is a method of freezing and thawing boiled udon noodles (see Japanese Patent Publication No. 56-11423), and a method of manufacturing frozen udon noodles in which additives that give a unique flavor are mixed into the raw materials (Japanese Patent Publication No. 55-150866). (see JP-A No. 51-58443), a method for producing instant noodles in which noodles and ingredients, etc. are packaged in a synthetic resin bag with air mixed in, sealed and frozen (see JP-A-51-58443); A method of filling and freezing boiled noodles (see Japanese Patent Application Laid-Open No. 50-25747);
Method for producing frozen boiled noodles, which is a eating unit consisting of a set of quick-frozen boiled noodles in the set unit i or less
72656). However, these methods have various problems in terms of taste and texture.

Apart from this, various methods have been proposed for the purpose of improving the taste of conventional noodles. One example of these methods is a method in which waxy cornstarch is added to flour in an amount of 1 to 20% (see Japanese Patent Publication No. 7342/1983). However, this method has the disadvantage that the intended purpose cannot be achieved unless the protein content in the flour is supplemented externally by adding waxy cornstarch.

The present inventors have completed the present invention as a result of various studies aimed at solving the drawbacks of these conventional methods.

That is, the present invention is characterized in that tapioca starch is added to grain flour to make noodles and then frozen.

There are many starches such as tapioca starch, potato starch, waxy corn starch, corn starch, and wheat starch.
For the purposes of the present invention, it has surprisingly been found that tapioca starch has a uniquely excellent effect. The tapioca starch referred to in the present invention is so-called raw starch that has not been subjected to any treatment such as gelatinization, and if gelatinized tapioca starch is used, the smoothness and viscoelasticity of the noodle strings after boiling will be reduced. However, the object of the present invention cannot be achieved due to the poor quality of the product.

The flours used in the method of the present invention include wheat flour alone or a mixture with flours other than wheat flour. Examples of the different types of flour include buckwheat flour and rice flour. The blending ratio of this different kind of flour may be such that it is added to wheat flour in an amount of 1 to 50 weight rice cakes (hereinafter abbreviated as rice cakes).

The blending ratio of tapioca starch is in the range of 6 to 50%, preferably 5 to 60% in the flour. If the content of tapioca starch in the flour is less than 6%, the object of the present invention cannot be achieved, while if it exceeds 50%, the noodles are different from normal noodles and are not preferred.

The method of the present invention will be described in more detail as follows. That is, grain flour such as wheat flour to which tapioca starch has been added as described above is made into noodles and boiled according to a conventional method. It is desirable that the boiling yield at this time is lower than the boiling yield for normal boiling. For example, the amount for large items such as udon noodles is 260-330%, preferably 270-300%, and the amount for thin items such as Chinese noodles and soba is 200-260%, preferably 210-250%. If the yield is higher than this range, the product will lack elasticity and become too soft when thawed and eaten later, while if the yield is lower than this, the product will have a hard and chewy texture.

Next, after boiling in 7J and 8, it is cooled and frozen while washing with water, but the time from boiling to freezing is preferably as short as possible, i.e. within 15 minutes for large fish, preferably within 10 minutes, for thin fish. Preferably within 10 minutes, preferably within 5 minutes.If the time is longer than this, the food will become boiled if it is thawed and eaten later.

In addition, when freezing noodles, if desired, they may be placed directly into a container such as a cup or once placed in a molded container and then molded and frozen. , 45 tans or less, preferably 35M
The time required for freezing and thawing will be shortened if it is set below.

Furthermore, when putting noodles into a container, it is preferable to put them in a convoluted state so that the valley noodle strings are not layered closely in parallel as much as possible, and to leave as many gaps as possible. By doing so, the time required for freezing and thawing Je is shortened.

Rapid freezing is preferred as the freezing method.

Freeze the noodles as described above, put them in a container such as a cup along with the attached soup and ingredients, package them, and put them on the distribution route.

When eating these instant frozen noodles, first add hot water to thaw them, and the optimum water temperature is 9°C or higher, but 80°C or higher is sufficient. That is, it is not necessarily necessary to use boiling water as in the conventional method, and hot water in a pot or the like is sufficient. Furthermore, regarding foods that are eaten cold, such as hiyashi chuka and hiyamugi (
It is not necessarily necessary to use hot water; tap water can also be used. If you use hot water, the amount should be at least 1.5 times the amount of noodles. If it is less than this, it will not be thawed sufficiently and the taste will be negative. The time it takes to thaw this gift varies somewhat depending on the temperature of the hot water injected and fireflies, but if 1.5 times the minimum amount of hot water is injected, it will take 1 minute 60 seconds to 2 minutes for large items, and 2 minutes for small items. Approximately 1 minute is sufficient. The greater the amount of hot water injected, the shorter this time will be. ? If you throw away this hot water in K, add the soup and ingredients that come with it, and pour all the hot water again, you can enjoy delicious food.

If you are still using tap water, running water will defrost it faster, so you can use a shower of water with a flow rate of around t/min and pour it over the noodles.
It is preferable to leave the noodles in the container and thaw them without draining the water. In this case, the time required for thawing will vary depending on the water temperature and the thickness of the flow line, but it will take 2 minutes to 4 minutes and 60 seconds at a water temperature of 10 to 15 degrees Celsius, and 1 minute to 2 minutes at a water temperature of 25 to 60 degrees Celsius. .

According to the method of the present invention, 12D frozen foods such as udon, soba, Chinese noodles, wonton, and sugerati can be suitably produced.

The method of the present invention does not require adjusting the protein content in the flour, has better taste than similar conventional noodles, and has particularly excellent effects on smoothness and viscoelasticity. In addition, the noodles of the present invention do not need to be thawed in boiling water as in the past; hot water in a pot or the like is sufficient; furthermore, if the noodles are to be eaten chilled, they can be thawed with tap water; It has the advantage that the lines are less likely to collapse.

This will be explained in more detail with reference to Examples below.

Example 1 Wheat flour 80 parts Tapioca starch 20 parts Salt 2 parts Water
65 parts of the above-mentioned mixture was prepared by a conventional method to prepare -C raw udon noodles (width of the nuchal line: 6.8 m and thickness of 2.7 m).
n) was obtained. Next, boil this (yield 280%),
Immediately, it was washed with water and cooled, and weighed in 160 g portions and placed in a mold container so that the thickness of the f layer was 60 g. This was quickly frozen in an atmosphere of 150°C within 10 minutes after boiling. After freezing, the container was removed from the container, placed in a cup, soup and ingredients were added separately, and packaged to obtain instant frozen udon noodles in a cup.

As a control, we added waxy corn starch, potato starch, wheat starch, corn starch, and pregelatinized tapioca starch instead of the tapioca starch, and raw udon using only wheat flour without using starch. was produced, and 5 instant frozen cups were obtained in the same manner.

To eat these noodles, add a pot of hot water (80 yen)
20 Dec of grapes were poured in, and after 2 minutes, the hot water was discarded, the attached soup and ingredients were added, and 25 [] cc of hot water was added again (the temperature of the noodle soup at this time was 60°C). A comparative test was conducted on these 1 according to the following evaluation criteria.

The test drive results are shown in Table 1.

Evaluation Criteria A) Smoothness 5 - Very smooth and good texture 4 - Slightly smooth and slightly textured 6 - Standard (smoothness when using 100% wheat flour) 2
~ Smooth pods 69 The surface is slightly melted (81 - Poor smoothness 9 The surface is rough B) Viscosity 5 - Very good 4 - Slightly good 6 - Standard (viscosity when using 100% wheat flour) ) 2 - Slightly poor viscosity 1 - Poor viscosity C) Elasticity 5 - Good elasticity 4 - Slightly good elasticity 3 - Standard (elasticity when using 100 g of flour) 2 - Slightly poor elasticity 1 - Poor elasticity D ) If, crumbling condition 5 - Good with little crumbling after boiling 4 - Good with some crumbling after boiling 3 - Standard (boiled when using 100% non-wheat flour)
- Slightly more and less broken down 1 - Much less broken down Table 1 Tapioca starch 5'5 5 4 4.
8 starch potato starch 4 2 2 2 2.5
Wheat starch 2 2 2 22 Corn starch 22222 Additive-free 3 3 3 33 Example 2 Wheat flour 50 parts Tapioca starch 50 parts Food Salt 3 parts Water 40 parts The above-mentioned mixture was produced using a conventional method to make raw udon (noodle strings). A width of 3 mm and a thickness of 2.5 tm was obtained. Next, it was boiled (yield: 63%), immediately washed with water and cooled, and 130g of Ffl-m was poured into a cup so that the thickness of the noodle chips was 40 gourds. This was quickly frozen in an atmosphere of -50"C within 15 minutes after being boiled. After freezing, the soup and ingredients were added separately and packaged to obtain instant frozen udon in a cup. Pour 250cc of 90℃ hot water into the noodles, and after 1 minute and 30 seconds, throw away the water, add the ingredients to the attached soup, and pour 250cc of hot water again.The temperature of the noodle soup at this time was 70℃. When I ate this noodle, it was good with excellent smoothness and viscoelasticity.

Example 6 50 parts of wheat flour 40 parts of buckwheat flour 1 part of tapioca starch 1 part of salt 2 parts of water
A thickness of 1.7 cm and a thickness of 1.3 ttm was obtained. Next, boil it (yield! +240%), immediately wash with water and cool,
The noodles were weighed in 0g portions and placed in a mold container so that the thickness of the noodle chips was 30m. This was quickly frozen in an atmosphere of 150°C within 10 minutes after boiling. After freezing, the noodles were taken out of the molded container, placed in a cup, soup and ingredients were added separately, and packaged to obtain instant frozen soba in a cup. Pour 20Qcc of hot water (temperature 80℃) into the noodles, discard the water after 1 minute, add the attached soup and ingredients,
I added 250℃ (!e) of hot water again.The temperature of the noodle soup at this time was 65℃.When I ate this noodle, it was smooth and smooth.
It had good taste and viscoelasticity.

Example 4 97 parts of wheat flour 6 parts of tapioca starch 1.5 parts of starch flour 36 parts of water The above-mentioned mixture was made into FF using a conventional method to prepare raw Chinese noodles (noodle width: 1.5 mm and thickness: 1.5 mm). 4 tm) was obtained. Next, boil it (yield 1) 210%), immediately wash with water and cool,
Measure out 50I and put it in a mold container, and make the noodle strings 40W thick.
I made it so that it becomes a. This was quickly frozen in an ambient atmosphere at 150°C within 10 minutes after boiling. After freezing, 1 was taken out from the molded container, placed in a cup, soup and ingredients were added separately, and packaged to obtain 9 instant frozen Chinese noodles or chilled Chinese noodles in a cup. Kokonini pot hot water (temperature 80'c) 20
0 cc of water was poured in, and after 1 minute had elapsed, the hot water was discarded, the attached soup and ingredients were added, and 250 Ce of hot water was added again. The temperature of the noodle soup at this time was 60°C. When I ate this noodle, I found that it was smooth.For hiyashi chuka, thaw it in 80℃ water, throw away the hot water, pour in cold water, let it cool, then throw away the cold water, and add the soup and ingredients for hiyashi chuka. I put it in. When I ate this noodle, it had good taste in terms of smoothness and viscoelasticity.

Example 5 When eating the instant frozen udon noodles in a cup prepared in the same manner as in Example 1, the noodles were served in a cup and heated to a temperature of 25.
A shower of water (flow rate: 61/min) at 100°C was applied, and the noodles were thawed in 1 minute and 60 seconds to obtain chilled udon noodles.

As a control, we prepared udon noodles in which waxy corn starch, potato his, corn starch, and pregelatinized tapioca starch were added instead of tapioca starch, and chilled udon noodles in which only wheat flour was used without starch. I did this. As a result, almost the same results as those shown in Table 1 were obtained, and the product using tapioca starch was superior to the control product in terms of smoothness, viscosity, elasticity, and crumbling state. It was good.

Example 6 When eating instant frozen soba in a cup produced in the same manner as in Example 6, remove the attached ingredients and soup from the cup and pour tap water at a temperature of 15°C into the cup with the noodles in it. When poured (flow rate: 517 minutes), it thawed in 1 minute, yielding cold soba noodles.

When I ate this noodle, it had good taste in both smoothness and viscoelasticity.

Example 7 Wheat flour: 80% Tapioca starch: 2 parts% Kanko: 1.5 grams Water: 68 grams The above-mentioned mixture was produced by a conventional method to obtain raw Chinese noodles (noodle width: 1.7, feed thickness: 14 sieves). Ta. Next, this was boiled (yield 260%), immediately washed with water, cooled, weighed in 201' increments, and placed in a mold container so that the thickness of the noodle strings was 25 mm. This was quickly frozen in an atmosphere of 150°C within 10 minutes after boiling. After freezing, the noodles are taken out of the container and packed in dozens of cardboard boxes for distribution for commercial use, or if necessary, placed in υ cups with soup and toppings attached, packaged and placed in cups for instant chilled Chinese food. I got it. To eat these noodles, I took the noodles out of a cup and poured tap water at a temperature of 10°C into a large bowl.
It was thawed in 0 seconds to obtain chilled Chinese food. When I ate this noodle, it had good taste in terms of smoothness and viscoelasticity.

Claims (1)

[Scope of Claims] 1) A method for producing instant frozen noodles, which comprises making noodles using grain flour containing tapioca starch, and freezing the noodles after gelatinization treatment. 2) The method for producing instant frozen noodles according to claim 1, wherein the tapioca starch content in the flour is 5 to 50% by weight.