JPS62155057A - Production of boiled noodle - Google Patents

Abstract

PURPOSE:To produce boiled noodles having retained taste and sense of eating of just boiled noodles, by boiling uncooked noodles containing a blended freezing point adjustor, washing the boiled noodles, quick-cooling the boiled noodles to coat the surface layer thereof with ice and keeping the resultant needles at a low temperature. CONSTITUTION:Uncooked noodles prepared by using an aqueous solution containing a freezing point adjustor, e.g. common salt, ethanol, etc., according to a conventional method are boiled by a conventional method to give boiled noodles, which are then washed with cold water and, as necessary, quick-cooled with liquefied gaseous carbon dioxide or liquefied nitrogen gas to coat the surface layer part thereof with ice and then kept at 0--10 deg.C to form ice films on the surface layer part of the noodles. The resultant noodles are then kept at this temperature.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing high-quality boiled noodles that retain the taste and texture of freshly boiled noodles without the so-called boiling stretch phenomenon. , raw noodles prepared by mixing a freezing point regulator are boiled using a conventional method, washed with cold water, and kept under a specific low temperature condition to improve the surface layer of the boiled noodles. This invention relates to a method for producing aged boiled rice that maintains the taste and texture of freshly boiled rice by forming an ice film on the parts.

[Conventional technology]

Usually, boiled noodles are made from wheat flour, salt, shrubs, etc.
It is manufactured by boiling raw noodles prepared through various processes such as kneading, shaping, compounding, rolling, and cutting in a large amount of hot water, and then washing them with cold water.

It is said that the so-called taste 1 texture of boiled noodles, such as taste and deliciousness, is originally best eaten immediately after boiling, and in terms of quality, it is better to eat them immediately after boiling. It is said that the more aged the noodles, the more delicious they are.

By the way, the current consumption pattern of boiled noodles tends to make it even more difficult to eat boiled noodles immediately after boiling.
In practice, consumers tend to prefer products that allow them to omit the process of boiling the noodles, that is, they purchase high-quality boiled noodles that can be eaten after a short period of blanching. This means that boiled noodles as a product form a large market among all weak products.

Boiled noodles as a product of this type are served for consumption after a considerable amount of time has elapsed after being boiled, which causes the so-called elongation phenomenon, which makes them slower than freshly boiled noodles. The flavor is just right.

The texture will deteriorate.

Therefore, frozen noodles have been developed in order to suppress this stretching phenomenon and provide boiled noodle products that retain the taste and texture of freshly boiled noodles.

It has been pointed out that the main cause of the stretching phenomenon that occurs after boiling raw noodles is a change in water distribution in the boiled tissue. It is said that as time passes, the water on the surface with a high water content moves, resulting in the texture of the noodles as a whole becoming soft. Therefore, by freezing the noodles as soon as possible immediately after boiling, we tried to stop the movement of moisture, that is, the movement of moisture from the surface layer of the noodles to the center layer, which deteriorates the flavor. This is how we were able to commercialize conventional frozen noodles. It has come to be.

(Problems to be Solved by the Invention) However, as a practical matter, conventional freezing cylinders require strict production control and quality control in their manufacture. Therefore, the water movement in the surface layer described above cannot be stopped rapidly, and its effect is insufficient, and the maximum ice crystal formation zone (
-1°C to -5°C), this causes problems such as deterioration of the noodle structure due to ice block phenomenon, resulting in quality deterioration. Furthermore, there are many problems such as freezing costs due to the rapid freezing method and an increase in the work burden required for thawing.
Moreover, there was a need to establish a new manufacturing technology for boiled noodles with excellent quality. However, no new product that can replace such frozen noodles has been developed so far.

[Means for solving problems]

Therefore, in view of the above-mentioned situation in the industry, the present inventors have conducted extensive research to develop a new manufacturing technology for boiled noodles with excellent quality that does not cause the so-called stretching phenomenon. The raw noodles prepared by mixing the mixture are boiled in a conventional manner to obtain boiled noodles, which are then washed with cooling water and kept under a specific low temperature condition to form an ice coating on the surface of the boiled noodles. The present inventors have discovered that the phenomenon of elongation due to boiling can be prevented by forming the following, and have completed this invention.

That is, this invention is free from the so-called boiling elongation phenomenon.
The object of the present invention is to provide a method for producing high-quality aged bonito flakes that retains the taste and texture of freshly boiled bonito flakes.

The configuration adopted to achieve this purpose is
Raw noodles prepared by mixing a freezing point regulator are boiled using a conventional method to obtain boiled noodles, which are then washed with cold water and, if necessary, rapidly cooled with an appropriate refrigerant to remove the surface layer of the boiled noodles. After ice coating the part, 0℃~--10
It consists of forming an ice coating on the surface layer of boiled noodles by maintaining them at a low temperature of ℃.

Freezing point regulators include, for example, salt, ethanol,
Higher alcohols, monosaccharides, and polysaccharides refer to substances that have an appropriate freezing point regulating effect, and these can be added to the structure of raw noodles by appropriate means, such as by mixing them into noodle-making raw materials. used to make

Boiling of raw noodles is carried out by a conventional method, but in particular, the freezing point regulator present in the surface layer of the boiling line is increased by the treatment with a large amount of water and the subsequent washing process with cold water. The concentration of the freezing point regulator in the cotton fiber tissue 'B' is said to flow out and the residual concentration of the regulator becomes extremely diluted, but there is almost no flowout in the center of the 9 noodle strings, and the concentration in the three layers is high. There is a difference in the distribution, so to speak! ! It was found that it becomes localized in the center of cotton.

The boiled noodles treated in this way are immediately kept under low temperature conditions of 0°C to -10°C, but the low temperature conditions in this case naturally vary depending on the type and amount of the freezing point regulator mixed in.
For example, in the case of highly water-added noodles using 10 Baumé saline solution, by holding the noodles at -5±0.5°C, the surface part of the noodle strings is selectively frozen and formed into an ice coating. It becomes possible to form. In any case, the low temperature conditions to be maintained should be adjusted as appropriate within the effective range of the function of the freezing point regulator in the center of the boiled noodles so that freezing of the entire raw noodles does not occur. good.

In addition, at this time, if necessary, after washing the boiled noodles with water, it is immediately possible to rapidly cool them with an appropriate refrigerant to quickly ice-coat the surface layer of the boiled noodles. . As the refrigerant in this case, for example, an appropriate refrigerant such as liquefied carbon dioxide gas or liquefied nitrogen gas may be used.

In the noodle making process, before noodle processing,
Ingredient 1. ■ Noodle strips of different compositions are layered in a sandwich shape as an intermediate layer to obtain a noodle strip with a 3'WJ structure consisting of a surface layer and an intermediate layer, and the three-layer needle is prepared by cutting this out. In this case, by increasing the mixing ratio of the freezing point regulator in the noodle strip, which corresponds to the middle layer, the formation of the ice film will be more effective. It turns out.

The boiled noodles 11 to which this invention applies are udon noodles.

Not only Chinese noodles, but also macaroni, spaghetti, pasta, etc.
It includes various types of noodles.

By adopting the above configuration, it is possible to quickly freeze only the surface layer and form an ice coating by utilizing the difference in concentration of the freezing point regulator between the surface layer and the center of the boiled noodles. By freezing the entire noodles, we were able to prevent the so-called boiling elongation phenomenon and obtain high-quality boiled noodles with excellent taste and texture.

In the case of three-layer noodles prepared by setting a difference in the mixing ratio of the freezing point regulator in advance, even if there are slight variations in the boiling process and washing process, the
It is possible to selectively form an ice film on the surface layer of boiled noodles, and is suitable for industrial production purposes.

In addition, by immediately performing a rapid cooling process using a refrigerant after the water washing process, the movement of moisture from the surface layer of the noodles to the center layer can be immediately stopped and fixed, so adding this process is also effective. It is something like that.

Furthermore, unlike conventional frozen noodles, the boiled noodles of this invention maintain the center layer of the noodles in an unfrozen state, so quality deterioration due to freezing inside the noodle strings does not occur, and the quality is low. While being maintained under the temperature conditions, the ripening of the noodle structure progresses, and in particular, the composition ratio of the flavor-producing amino acids contained changes, resulting in even better taste and palatability. It was found that the food sensitivity was further improved. Therefore, the joints of this invention have unique quality characteristics not found in conventional boiled noodle products or frozen noodle products, and especially in the case of highly hydrated noodles, they have excellent quality characteristics not found in conventional products. It was confirmed that it was effective.

Next, the features of the present invention will be specifically explained by disclosing examples of the present invention.

Example ■ 10 kg of neutral wheat flour (Noren m: manufactured by XIP Bussan Co., Ltd.)
Add water with a salt concentration of 10 Baume to the weight of the flour.
After adding 5% by weight and kneading for 15 minutes, noodles were made in a conventional manner using a roll-type noodle making machine, and cut with a 10-square cutting blade to obtain noodle strings.

Next, the noodles were boiled for 10 minutes in a boiling tank, washed with cold water, and then placed in a packaging bag and placed in a refrigerator adjusted to a low temperature of -5±0.5°C for 3 minutes. Boiled noodles with an ice coating formed on the surface layer were obtained by holding the noodles for a certain period of time. Subsequently, the boiled noodles were stored in a refrigerator controlled at a low temperature of -5±0.5° C. without being completely frozen.

Example 2 Add 40% by weight of water with a salt concentration of 10 Baumé to 10 kg of medium-strength wheat flour, knead for 15 minutes, and then use a roll-type noodle machine to make two noodle sheets in a conventional manner. A noodle sheet made by rolling a dough made by adding 50% by weight to 5 kg of all-purpose wheat flour and kneading is inserted into the middle of the noodle sheet as an intermediate layer, and after rolling, the noodle sheet is rolled with a #10 square cutting blade. It was cut out to prepare noodle strings.

The noodle strings were boiled in a large amount of hot water in a boiling tank, and the boiled noodles obtained by washing with cold water were placed in a packaging bag, and -7 ± 0
．． Keep it in a refrigerator adjusted to a low temperature of 5℃ for 3 hours,
A product was obtained in which the surface layer of the boiled noodles was selectively coated with ice. Subsequently, this product was stored in the same warehouse to prevent freezing of the entire product.

Example 3 The boiled noodles prepared in Example 1 were formed into balls for each serving, and the surface layer of the boiled noodles was cooled with liquefied carbon dioxide gas to form an ice coating, and then stored in a packaging bag, and -5 ±
The aged boiled noodles were kept in a refrigerator controlled at a low temperature of 0.5° C. to obtain aged boiled noodles with an ice coating formed on the surface layer.

Claims (1)

[Claims] 1) Raw noodles prepared by mixing a freezing point regulator are boiled in a conventional manner to obtain boiled noodles, which are then washed with cold water,
If necessary, the surface layer of the boiled noodles is coated with ice by rapid cooling with a refrigerant, and then maintained at a low temperature of 0°C to -10°C to form an ice coating on the surface layer of the boiled noodles. A method for producing aged boiled noodles, which comprises: and maintaining the noodles under the low temperature conditions. 2) The method for producing boiled noodles according to claim 1, wherein the refrigerant is liquefied carbon dioxide gas or liquefied nitrogen gas. 3) Boiled noodles according to claim 1 or 2, wherein the raw noodles are three-layer noodles comprising an intermediate layer with a high mixing ratio of the freezing point regulator and a surface layer with a low mixing ratio. Production method.