JPS62134053A - Frozen noodle and production thereof - Google Patents

Abstract

PURPOSE:To produce frozen noodle capable of giving cooked noodle having excellent palatability and toughness similar to fresh cooked noodle even after thawing, by heat-treating raw noodle for a short time and freezing the obtained semicooked noodle having low water-content. CONSTITUTION:Raw noodle such as wheat noodle, buckwheat noodle, Chinese noodle, macaroni, etc., produced by a conventional method is heat-treated for a short time and, if necessary, cooled with water to obtain semicooked noodle having a water-content of about <=59.5%, preferably 45-59.5%. The semicooked noodle is frozen, usually at -10--40 deg.C, preferably -20--40 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to frozen noodles and a method for producing the same, and more specifically, after heating fresh noodle strings for a short time, cooling them with water as necessary,
This invention relates to frozen noodles 3 and a method for producing the same, characterized in that semi-cooked noodles with a water content of 59.5% or less are obtained and frozen.

Conventional noodles are hand-made raw noodles that are boiled immediately after being boiled. .

However, raw noodles are too time-consuming to make at home, and when sold as a product, the number of viable bacteria is very high (for example, 103-105/y) and the enzyme activity is high. It has the disadvantage of poor storage stability during distribution. Furthermore, raw noodles require a long boiling time and are not only difficult to boil, but also often cause the noodles to fall apart due to being boiled for a long time, impairing the texture and appearance.

Dry noodles, which are generally widely distributed, have a good shelf life and can be distributed at room temperature. However, during cooking, the boiling time is longer than that for the dough, and furthermore, the texture becomes hard due to dryness and does not have the same deliciousness as fresh noodles.

On the other hand, boiled noodles are almost completely boiled, so they are very easy to prepare at home and can be eaten easily, but on the other hand, they tend to stretch when boiled and have a poor texture.

In addition, due to the high moisture content, storage stability during chilled distribution is poor;
If stored for more than ~6 days, the quality will deteriorate.

Frozen noodles made by freezing completely boiled noodles have also been proposed, but once thawed, the moisture gradient within the noodle strings becomes uniform and the texture of kettle-fried noodles is lost. .

Frozen noodles can be stored stably for a long period of time, making them easy to distribute, and with the widespread use of freezers in households, it is also easier to store them at home. In addition, when cooking, frozen noodles can be easily thawed by heating them in hot water, making them extremely convenient and highly marketable. However, as previously mentioned, in the past, the noodle strings were boiled completely and then frozen, just like boiled noodles, so the distribution process [j, -
Once thawed, there is no moisture gradient in the noodle strings.
There was a drawback that only cooked noodles with so-called limpness and poor texture could be obtained.

Therefore, it is desirable to develop frozen noodles that can provide excellent texture even after being thawed and cooked, while maintaining the excellent storage stability, excellent texture 2 and ease of cooking of frozen noodles. It was rare.

Means for Solving the Problems The uninvented chilled and semi-cooked noodles are produced by heating raw noodles in boiling water and/or steaming for a short period of time, then cooling them in water as necessary, and then soaking them in water and/or acid. Manufactured by bath coating, immersion treatment, packaging and freezing) or freezing and packaging.

This semi-cooked frozen noodle product has a low moisture content (approximately 59.5% or less), so even once thawed, it can be cooked in a short time at home (boiling for 3 to 15 minutes) to remove the surface and center portions of the noodle strings. A moisture gradient is created between the parts, and noodles with a firm and excellent texture similar to those immediately after being cooked in the pot are obtained.

The method of the present invention can be widely applied to noodles in general, such as flat noodles such as udon, somen, hiyamugi, and kishimen, soba, Chinese noodles, and pasta such as macaroni, spaghetti, and lasagna.

The production of raw noodles in method 2 of the present invention can be carried out by conventional methods. Taking the method of making udon noodles as an example, 30 to 35 parts of water is added to 100 parts by weight of wheat flour for making udon noodles.
The so-called low-hydration noodle making method involves adding about 3 parts by weight of salt and about 3 parts by weight of salt, or about 38 to 38 parts by weight based on the same amount of wheat flour.
Any of the multi-hydration noodle making methods in which 55 parts by weight of water and about 3N parts of common salt are added and kneaded to form the noodles may be used. However, the short-time heating method of the present invention has good thermal conductivity during heat treatment, and it is not possible to produce raw noodles using the high-hydration M method, which sterilizes the inside of the noodle strings and sufficiently deactivates enzymes in a short time. I like it. In particular, if we take udon as an example, the amount of water added is 10 parts of wheat flour.
The amount is preferably 38 to 55 parts by weight based on 0N parts. The short-time heating in the present invention 2 can be carried out by boiling water 2 and/or steaming, but in particular, heat treatment is carried out at It is preferable to use boiling water at ~100°C. Furthermore, the short heating time should be sufficient to reduce the moisture content of the noodle strings to about 59.5% or less, preferably 45 to 59.5%. This heating time varies depending on the water content of the raw noodles and the thickness of the noodle strings, but in the case of the multi-water noodle making method, it is usually about 30 seconds to 3 minutes. )
- Age - 7 Mi The boiling time for boiled noodles to reach a constant water content is proportional to the cross-sectional area when the water content of raw noodles is constant. This is proportional to the square of the thickness, so if the thickness doubles, the boiling time will increase by four times7.
11) No) means loko.

However, in the case of short-time boiling, the time is very short and the moisture content is at a low level, so it is not necessarily the case that the measured value and the theoretical value will match.Also, the measured moisture content may vary depending on how well the water drains. There is a large fluctuation (approximately ±2 to 3%).

For example, from a dough made by adding 50 parts by weight of water and about 3 parts by weight of salt to 100 parts by weight of wheat flour, 3.073 parts by weight.
When making udon noodles with a thickness of 8 mm (approximately 40% moisture), heat treatment for approximately 1 minute will reduce the moisture content to 50-53%, approximately 1 minute 3
Treatment for 0 seconds results in a moisture content of about 55%, both of which are preferred conditions for the present invention.

On the other hand, a semi-finished frozen product with a moisture content of 50 to 53%, which is the preferred moisture content in the present invention, is made from raw noodles with a thickness of 3.073.8 mm by adding 30.40 or 50 parts by weight of water to 100 parts by weight of wheat flour. Heat treatment for approximately 2 minutes, 1 minute, and 30 seconds is required for each trial.

The semi-cooked frozen noodles according to the second aspect of the present invention can be produced by packaging, filling or freezing the raw noodles described above immediately after a short-time heat treatment, preferably immediately after a water cooling treatment. The freezing temperature is usually about -10 to -40°C, preferably at a low temperature of -20 to -40°C.

The relationship between the water content when raw noodles are boiled by short-term heating and the texture when cooked after being frozen is explained by the following sensory test.

Add 100 parts by weight of wheat flour, 33 parts by weight of water, and 31 parts by weight of salt.
Raw noodles with a thickness of 3.0/3.8 mm were prepared by kneading all of the ingredients and boiled for a short time at different times to give a moisture content of 40 to 50% after boiling as shown in the table below. Noodles 3. Raw noodles with a thickness of 0/3.8 mm were prepared by kneading 100 parts by weight of noodles and flour, 50 parts by weight of water, and 3 parts by weight of salt, and boiled for a short time at varying times. Noodles with a moisture content of 50 to 72% after boiling as shown in the table below are packaged, frozen at -25℃, thawed once after 10 days, and boiled to reduce the moisture content to 72%. It was adjusted to ~74% and served as monkey udon for tasting.

The table below shows the results of a 5-point evaluation of elasticity, stickiness, and smoothness by 20 experienced panelists.

Judging from this result, the moisture content of the semi-cooked noodles after being boiled for a short time is approximately 59.5% or less due to the thawing process, which is good.
A texture of 62.8% or more is inferior to those mentioned above.

After a short heat treatment, the frozen noodles of the method of the invention are optionally cooled by passing through cold water and/or treated with an acid solution such as malic acid, tartaric acid, phosphoric acid, carbonic acid, succinic acid, lactic acid,
It is treated with a dilute aqueous solution of edible acids such as citric acid and acetic acid to adjust the moisture content, then packaged and frozen. The purpose of the cold water treatment is to heat the noodles for a short time and to adjust the moisture content in addition to cooling the partially cooked noodles. In addition, the purpose of the acid bath liquid immersion treatment is to adjust the pH of the noodles to the acidic side in addition to cooling and moisture adjustment in the same manner as the cold water treatment, which is effective in improving the quality of semi-cooked frozen noodle products. It is.

The preferred pH of the acid solution used is about 2.5 to 5.5 If
It is. This product is stable for at least 3 to 6 months under frozen conditions, and no deterioration in quality such as texture is observed within this period.

Therefore, the products of the invention are suitable for frozen distribution and for storage in home freezers. At home, by boiling for a short time of 3 to 15 minutes, it is possible to easily prepare noodles that have the same excellent flavor, texture, and appearance as those immediately after boiling hand-made noodles.

Commercially available boiled noodles are completely boiled before packaging and have a moisture content of 70%.
It has reached ~80%. Therefore, immediately after boiling, the center of the noodles has a lower moisture content than the outside, giving it a chewy texture and an excellent texture. It is evenly distributed and becomes a so-called boiled elongation state. Therefore, when you get it at home, you can only get it after it has been boiled and has a flat texture.

On the other hand, even if the half-toned one-chilled alpha noodle product obtained by the present invention is thawed once during the distribution stage and the moisture distribution becomes uniform, the noodles have a low moisture content. ~15
After boiling for a few minutes, the noodles have a high moisture content on the outside and a relatively low moisture content in the center, which makes it possible to easily enjoy the texture similar to that of fresh noodles immediately after boiling.

The present invention will be further explained below with reference to Examples. The following parts and percentages are based on weight.

Example 1 After kneading 100 parts of wheat flour, 50 parts of water, and 3 parts of salt, the mixture was made into noodle sheets and cut with a No. 8 cutting blade to obtain fresh udon noodles with a thickness of 3.0/3.8.

(2) The raw noodles were boiled for 1 minute, cooled with cold water for 30 seconds, and packaged to obtain a semi-cooked noodle product with a moisture content of 55%. ■ Boil the above raw material for 1.5 minutes, then immediately wrap it and reduce the moisture content to 55.
% semi-cooked noodle product was obtained. (2) The raw noodles were boiled for 14 minutes, cooled in water and packaged to obtain boiled noodles with a moisture content of 72%.

The noodle products of ■■■ were frozen at -20℃, and after 4 days, ■,■
After completely defrosting, the ingredients were boiled for 4 minutes, and the ingredients (■) were blanched in boiling water for 30 seconds to 1 minute, cooled in water, and made into colander udon noodles for tasting.

As a result, ■ and ■ had exactly the same texture, and had a chewy texture, color tone, and luster similar to those made by boiling raw noodles by hand. On the other hand, ■ had no firmness at all and was boiled and stretched, and its color and gloss were completely different from hand-made noodles. In addition, the general number of viable bacteria immediately after production of ■■■ is less than 300 cells/y. Also, the water used for cooking did not become cloudy at all.

Example 2 After kneading 100 parts of wheat flour with 50 parts of water and 3 parts of salt, form a noodle sheet and use a No. 8 cutting blade to obtain fresh udon noodles with a thickness of 3-0/3.8 mm.

(2) The raw noodles were boiled for 45 seconds, cooled with cold water for 30 seconds, and packaged to obtain a semi-cooked noodle product with a moisture content of 50.2%. ■
The raw noodles were boiled for 1.5 minutes and then packaged to give a semi-cooked noodle product with a moisture content of 54.5%. ■2.
After boiling for 5 minutes, cool in cold water for 30 seconds and package to reduce moisture to 595%.
A semi-cooked noodle product was obtained. (2) The raw noodles were boiled for 14 minutes, cooled in water, and packaged to obtain boiled mackerel with a moisture content of 72%. Said ■■
(Freeze the separate product from ■ at -25°C, thaw it completely after 4 days, and boil it for 5 minutes for ■, 4 minutes for ■, and 3 minutes for ■).
■I boiled it for 30 seconds, cooled it in water, and tried it as monkey udon.

■■■ has a firm, hand-made style of boiled raw noodles in 5 different colors.
It had a shine. On the other hand, ■ had no firmness at all, was boiled and stretched out, and its color and luster were completely different from the hand-made sekki.

Example 3 After kneading 100 parts of wheat flour, 50 parts of water, and 3 parts of salt, 9 raw noodles with the thickness of 2/2.1 chicken were obtained using a No. 14 cutting blade.

(2) The raw noodles were boiled for 30 seconds and then packaged to obtain a semi-cooked noodle product with a moisture content of 55%. (2) The raw noodles were boiled for 4 minutes and then cooled with water to obtain boiled noodles with a water content of 74%.

The products of ■■ were frozen at -20°C, completely thawed after 4 days, boiled for 1.5 minutes for ■ and for 3 seconds to 1 minute for ■, cooled in water, and tasted as colander udon. ■ is l-
It has a stiff waist, and has the texture, color, and shine of raw noodles made by boiling them by hand. On the other hand, ■ had no firmness at all, was boiled and stretched, and its color, gloss, etc. were completely different from hand-made noodles.

In addition, the general viable cell count immediately after production of (2) was 300 cells/I or less.

Example 4 After kneading 100 parts of wheat flour, 40 parts of water 2 and 4 parts of salt, form into noodle sheets using a No. 8 cutting blade: 3. Fresh udon noodles with a thickness of 0/3.8 mm were obtained.

(2) The raw noodles were boiled for 1.5 minutes, then cooled with cold water for 30 seconds and packaged to obtain a semi-cooked noodle product with a moisture content of 54%. (2) The raw noodles were boiled for 13 minutes and cooled with water to obtain boiled noodles with a moisture content of 73%.

The product of ■■ was frozen at -30°C, completely thawed after 5 days, boiled for 4 minutes (■) and 30 seconds to 1 minute (■), cooled with water, and tasted as zaru udon.

■ had a chewy texture, color tone, and luster similar to hand-boiled raw noodles. On the other hand, ■ has no stiffness at all and is boiled and has a smooth color.
The shine was completely different from the hand-made noodles.

Example 5 After mixing 100 parts of wheat flour with 50 parts of water and 4 parts of salt, it was made into noodle sheets, and fresh udon noodles with a thickness of 2.5/3.0 mm were obtained using a No. 10 cutting blade.

The raw noodles were boiled for 45 seconds, cooled in water for 20 seconds, and packaged to obtain a semi-cooked noodle product containing 54% water. This semi-cooked noodle product was frozen at -20°C, and after 4 days, it was boiled for 3 minutes without thawing, cooled in water, and made into colander udon for tasting.

The taste results showed that the noodles were chewy and had the texture, color, and gloss of hand-made noodles made by boiling raw noodles.

Example 6 After kneading 100 parts of wheat flour, 38 parts of water and 3 parts of salt, the mixture was made into noodle strips and raw udon noodles with a thickness of 2.5/3.0 mm were obtained using a No. 10 cutting blade.

The raw noodles were boiled for 1 minute and 20 seconds, and then packaged into blanks to obtain a semi-cooked noodle product with a water content of 56%. One or two of these semi-cooked noodle products
It was frozen at 0°C, and after 6 days, it was boiled for 3 minutes without being cooked, cooled in water, and tasted as monkey udon.

This 5-don noodles had a firm texture, color tone, and luster similar to hand-boiled raw noodles.

Example 7゜To 100 parts of semi-strong flour, add 50 parts of brine (4 degrees Baume), mix and knead, mature and make noodle sheets, then cut with a No. 14 cutting blade to 2/2
2.1: Raw noodles with a thickness of nm were obtained.

■ After boiling the raw noodles for 30 seconds and packaging, the moisture content is 55%.
% semi-cooked Chinese noodle product was obtained. (2) The raw ramen noodles were boiled for 4 minutes and then cooled with water to obtain ramen noodles with a moisture content of 74%.

After freezing the product of ■■ at -20℃ and completely freezing it after 4 days, boiled it for 2 minutes for ■ and 1 to 1.5 minutes for ■, then cooled it with water to obtain ramen noodles that are often used for dipping. .

■It has the unique texture of Hashikoshi Kotoshi ramen and is raw.
There was no difference at all from the one immediately after boiling the rice. - Man 〇 had no firmness at all and was boiled for 3 seconds, and its color tone and gloss were also very poor.

25 parts of water was added to 100 parts of durum wheat semolina, kneaded, and extruded under high pressure to obtain raw spaghetti with a diameter of 2 liters. The raw spaghetti was boiled for 2.5 minutes and then packaged to obtain a half-cooked raw spaghetti product with a moisture content of 51%.

This spaghetti! After 4 days of cooling at -30°C, delicious spaghetti was obtained by boiling for 6 minutes without thawing.

Claims (1)

[Claims] 1. Moisture content of about 59, obtained by short-time heat treatment of raw noodle strings.
．． Frozen noodles are made by freezing half-cooked noodles with a content of less than 5%. 2. After heating the raw noodle strings for a short time, cool them with water if necessary.
A method for producing frozen noodles, which comprises obtaining semi-cooked noodles with a water content of about 59.5% or less and freezing them.