KR100510391B1 - Manufacturing method of frozen noodles, frozen noodles prepared by the relevant method, and grain flour composition for frozen noodles - Google Patents

Abstract

It is an object of the present invention to freeze noodles that have a soft texture, smoothness, tenacity, etc., and have a good texture, even when gentle thawing such as natural thawing at room temperature or thawing at refrigeration temperature is performed. To provide noodles, flour (a) having a crude protein content of at least 12% by weight, etherified and / or acetylated tapioca starch (b), gluten (c) and optionally skim milk powder (d) The above problem is solved by making α noodles using mainly exempt tank raw material and freezing them to produce frozen noodles.

Description

Method for producing frozen noodles, frozen noodles prepared by the method, and grain flour composition for frozen noodles

The present invention relates to a method for producing noodles, in particular frozen noodles, frozen noodles obtained by the method, and a grain flour composition for noodles used in the same. More specifically, the present invention is characterized in that, even when gentle thawing such as natural thawing at room temperature or thawing at refrigeration temperature, the surface has little blowing, and has excellent characteristics such as smoothness, elasticity and persistence, and good texture. It relates to a frozen noodles that can be obtained, a method for preparing the same and a grain flour composition for noodles used therein.

Since it is possible to preserve it for a long time and to eat it simply by thawing when it is needed, in recent years, the demand of frozen noodles which frozen the α-ized noodles by the boiling process or steaming process is increasing, and the yield is increasing more and more. Tend to. In the thawing of frozen noodles, gentle thawing such as natural thawing at room temperature or thawing at refrigerated temperature causes the noodles to gradually blow up during thawing, eliminating viscoelasticity, smoothness, and stickiness. Rapid defrosting using heating means such as steam is generally carried out widely.

However, in the case of rapid thawing by heating, the above-described heating means is necessary, and since the labor of the defrosting operation increases a lot, there are problems such as cost in terms of equipment surface and thermal efficiency. On the other hand, in the case of gentle thawing such as natural thawing at room temperature or refrigerated thawing at refrigerated temperature, it takes time to thaw, but it is not easy to thaw because frozen noodles can be left alone at room temperature or simply thawed in a refrigerator. This does not go much, and furthermore, since no heating means is used, there is an advantage of being economical in terms of equipment surface and thermal efficiency. For this reason, even when slowly thawed at room temperature or at a refrigerated temperature, frozen noodles, which may be noodles which have little blowing of the noodles, are excellent in elasticity, smoothness, and tenacity, and have a good texture, are conventionally preferred. It is a reality that satisfactory frozen noodles have not been developed yet.

Therefore, the object of the present invention is not only when thawing rapidly under heating but also when gentle thawing such as natural thawing at room temperature or thawing at refrigeration temperature, the blowing of cotton is small, and the viscoelasticity, smoothness, persistence and the like are excellent. In addition, to provide a frozen noodles that can be a good texture noodles.

In addition, the present invention provides a method for producing frozen noodles with the above excellent characteristics and a grain flour composition for noodles used in the same.

In order to achieve the above object, the present inventors have conducted various studies on the exemption tank raw material, the manufacturing process of noodles, and the like. As a result, as a flour for noodles, a specific wheat flour having a higher crude protein content than a conventionally used wheat flour is used, and a combination of tapioca starch and another gluten treated with a specific treatment such as etherification and / or acetylation is used. When the frozen noodles were thus prepared, even when the frozen noodles were slowly thawed such as natural thawing at room temperature or thawing at refrigerated temperature, the noodles had little blowing and had excellent viscoelasticity, smoothness, and tenacity. The present invention was completed by finding that the texture became extremely good.

In other words, the present invention provides a flour (a) having a crude protein content of at least 12% by weight, tapioca starch (b), gluten (c) and optionally skim milk powder (d) treated with etherification and / or acetylation. And, if necessary, in combination with other raw materials and / or additives, to prepare frozen noodles according to a conventional method, followed by freezing.

In addition, the present invention, grains for noodles, characterized in that mainly consisting of wheat flour (a) having a crude protein content of 12% by weight or more, etherified and / or acetylated tapioca starch (b) and dried gluten (c) Powder composition.

In addition, the present invention is characterized by consisting mainly of wheat flour (a) having a crude protein content of 12% by weight or more, tapioca starch (b), gluten (c) and skim milk powder (d) treated with etherification and / or acetylation It is a grain flour composition for noodles.

The grain flour composition for noodle is particularly preferably used for frozen noodles, and is particularly preferably used as a grain flour composition for noodles for frozen noodles, which performs gentle thawing such as natural thawing at room temperature or thawing at refrigeration temperature. do.

In addition, the present invention includes a frozen noodles produced by the above method.

EMBODIMENT OF THE INVENTION Below, this invention is demonstrated in detail.

First, in the present invention, a wheat flour having a crude protein content of 12% by weight or more (hereinafter, collectively referred to as "flour (a)") should be used, and a wheat flour having a crude protein content of 13% by weight or more is preferably used.

In the present invention, any of the flours having a crude protein content of 12% by weight or more can be used as the flour (a), and the production method, type, average particle diameter of the flour, and the like are not particularly limited. As the wheat flour (a), for example, strong wheat flour having a high protein content of 12 wt% or more crude protein content (e.g. wheat having a high protein content such as macaroni wheat, hard wheat, etc.). Wheat flour obtained by milling the powder may be used as it is, or a fraction of high protein wheat flour having a crude protein content of 12 wt% or more may be recovered by classifying wheat flour having a low protein content (force, gravity, etc.). good.

As is well known, wheat granules are mainly composed of an outer shell or shell surrounding the embryos, the endosperm, and the endosperm, and the main ingredient of the flour obtained by milling the wheat granules is an endosperm, which is derived from an embryo or shell. This small amount is included. In the conventional noodle flour, the average particle diameter thereof is about 60 to 80 µm, which is approximately comparable to the size of the starch particles constituting the endosperm, and a state containing a component having a smaller particle diameter than that derived from an embryo or an outer shell is contained. to be.

In addition, the endosperm has a low protein content, and has a high protein content in the embryo, the outer shell or the vicinity thereof. For this reason, when normal fractions and gravity components are further classified and fraction fractions having a small average particle diameter are recovered, the fractions contained in the embryo, the outer shell, or components in the vicinity thereof are concentrated and contained. Crude protein content is higher than gravity. In such a classification treatment, when the wheat fraction with a small particle diameter is recovered, the crude protein content is generally 12% by weight or more.

For this reason, in the present invention, frozen noodles are prepared by using flour of fractions having a small particle diameter as flour (a), and even when gently thawing such as natural thawing at room temperature or thawing at refrigeration temperature, It is possible to obtain noodles which have little blowing and excellent viscoelasticity, smoothness, and tenacity.

In the present invention, in addition to the flour (a) described above, tapioca starch (hereinafter referred to as "tapioca starch (b)") which has been subjected to at least one of the etherification treatment and the acetylation treatment should be used. Various kinds of tapioca starch subjected to etherification treatment and / or acetylation treatment are commercially available, and any of them can be used in the present invention, and the production method thereof is not particularly limited. Among them, tapioca starch having an etherification degree of 0.023 or more and / or an acetylation degree of 0.03 or more is preferable in terms of anti-aging of cotton.

In addition, gluten should be used in combination with the flour (a) and etherified and / or acetylated tapioca starch (b). Gluten is a protein derived from wheat, and thus gluten is contained in flour (a), but gluten used as component (c) in the present invention does not mean gluten originally contained in flour (a), but from flour It means the gluten which is separated and recovered beforehand and used separately for achieving the object of the present invention (hereinafter referred to as "gluten (c)").

In the present invention, any of dry gluten (gluten powder) and wet gluten may be used as the gluten (c), and either one of them may be used or both may be used in combination. Moreover, the kind, manufacturing method, etc. of gluten (c) are not specifically limited, either can be used, For example, an active gluten, a vital gluten, a freeze-dried gluten, etc. can be used.

Although the compounding quantity of each raw material can be adjusted according to the kind of noodles, etc., generally, in this invention, the total weight of the grain flour for noodles is used (that is, said flour (a), tapioca starch (b), gluten (c), and, Total weight of other grain flours used as necessary], based on 5 to 30% by weight of flour (a), 40 to 80% by weight of tapioca starch (b) and 5 to 30% by weight of gluten (c). It is preferable to use in the ratio of (dry conversion), 10-25 weight% of flour (a), 45-75 weight% of tapioca starch (b), and 8-25 weight% of gluten (c) (dry conversion) It is more preferable to use it at the ratio of. When the ratio of the use of flour (a), tapioca starch (b) and gluten (c) is out of the above range, the noodles tend to swell when the frozen noodles are slowly thawed to room temperature or refrigerated temperature, resulting in viscoelasticity, smoothness, It is difficult to obtain noodles with excellent tenacity and the like.

In addition, in the present invention, when using non-fat dry milk in addition to the above-mentioned components, frozen noodles can be obtained with even better color tone depending on the type of noodles, and in particular, frozen udon noodles, frozen neutralization (frozen noodles), In the case of neutralization, such as freezing and cooling, use of skim milk powder together is preferable because clear frozen noodles with less dull color tone can be obtained. When skim milk powder is used, the ratio of about 1 to 8% by weight based on the total weight (dry weight) of the flour (a), tapioca starch (b) and gluten (c) (water-resistant) Is preferably used.

In the present invention, the above-mentioned flour (a), tapioca starch (b) and gluten (c) are used as essential raw materials as the grain flour, and flour other than the flour (a) as necessary depending on the type of noodles. Grains such as starch flour, soybean flour, buckwheat flour, rice flour, barley flour, tapioca starch (b), and the like can be used. In this case, flour (a), tapioca starch (b), and gluten (c) have been added to the total weight of the grain flours used for the manufacture of noodles in order to obtain frozen noodles with less blowing of noodles even when gently thawed. It is preferable that the total weight of) is 50 weight% or more, and it is more preferable that it is 60 weight% or more.

Further, in the present invention, in addition to grain flours, conventionally used subsidiary materials and additives, such as salts, emulsifiers, alcohols, carbonated water (carbonated water mixed with powder when making Chinese noodles) (carbonated water powder) Or gelling agents, coloring agents, preservatives, vitamins, minerals, nutrients such as amino acids, yam powder, egg or egg products, tea powder, seaweed powder, etc. may be used.

And using the above-mentioned flour (a), tapioca starch (b), gluten (c), optionally skim milk powder (d), and, if necessary, other grain flours or other subsidiary ingredients or additives as described above. To prepare a noodle dough, to prepare a noodle by using this dough, and after making α to freeze to prepare a frozen noodles.

In this case, in the production of cotton dough,

(i) wheat flour (a), tapioca starch (b), dried gluten (c) and optionally skim milk powder (d), and optionally other grain flours or one of the above mentioned other ingredients or additives, or Two or more kinds (however, dry matter) are mixed in advance to prepare a noodle grain composition (noodle powder mixed powder), and water and other additives are added to the noodle flour composition to prepare a conventional To knead the dough according to the method or

(ii) flour (a), tapioca starch (b), dry or wet gluten (c), water and, optionally, skim milk powder (d) and, if necessary, other grain flours or other subsidiary materials or additives as described above. Any method of mixing and kneading at the time of noodle manufacturing to form a dough can be employed.

And, in the above, flour (a), tapioca starch (b), dried gluten (c), optionally skim milk powder (d), and, if necessary, further other grain flours, the other sub-raw materials or Noodles grain powder composition obtained by mixing in advance one or two or more kinds of the dry matter in the additive (however, dry matter) is generally stored in a dry powder state because of the low moisture content, so that it can be stored at room temperature for a long time, so-called As the mixed powder for noodles, it can be preserve | saved, circulated, and sold as it is, Therefore, this invention includes such a grain powder composition (noodle powder mixed powder) for noodles in the scope of this invention.

The grain flour composition for noodle according to the present invention purchases this, adds water, and further adds other components as necessary, and performs cotton preparation, α sizing, and freezing treatment according to a conventional frozen noodle production method. It is extremely convenient because it is easy to produce high quality frozen noodles which can be made into a thawed surface that has little blowing of noodles even when gently thawed at room temperature or cold temperature, and has excellent elasticity, smoothness and persistence.

Further, in the above (ii), wheat flour (a), tapioca starch (b), dried or wet gluten (c), water, optionally skim milk powder (d), and, if necessary, other grain flours, The other subsidiary materials and additives may be mixed and kneaded in a suitable method and order according to the type of noodles.

Even in the case of adopting any of the methods (i) and (ii), the conditions and methods (for example, hydrophilicity, kneading conditions, etc.) at the time of material manufacture are not particularly limited, and according to the type of noodles, etc. It can be carried out in accordance with the method or condition of.

Moreover, the cotton manufacturing process, conditions, etc. at the time of manufacturing noodles from surface dough are not restrict | limited, either, It can select suitably and can carry out. In addition, the method of alpha n of noodles is not particularly limited, and α can be formed by using a combination of boiling, steaming, boiling and steaming depending on the type of noodles.

In the freezing of the α-ized noodles, the α-ized noodles are filled in a serving container one by one or in a plurality of servings, and at this time, preferably in a flat state so as to easily freeze or thaw. Rapid freeze until a temperature of about -30 ° C or lower.

The mold container used at the time of freezing may use the tray used for packaging and distributing frozen noodles as it is, or may use the mold container exclusively for frozen noodles.

The frozen noodles of the present invention obtained as described above can be packaged and distributed and sold in the same manner as the conventional frozen noodles using a packaging material such as a plastic film, a sheet, a bag or the like.

In the present invention, only the frozen noodles prepared above may be packaged and distributed or sold, or at the same time as the frozen noodles, sauces and / or ingredients (chopsticks, etc.) may be attached and distributed and sold. When attaching sauces and / or old ingredients to frozen noodles, sauces and / or sauces may be placed in suitable places such as upper, lower, horizontal and middle portions of frozen noodles, provided that the noodles are not wrinkled or damaged the texture or taste of the noodles. Alternatively, the old material may be attached in direct contact with the frozen noodles, or the sauce and / or old material may be put in a packaging material separately from the frozen noodles and attached to the frozen noodles.

In the present invention, the type of frozen noodles is not particularly limited, and may include udon noodles, flat noodles (flat noodles), Japanese buckwheat noodles, Chinese noodles, noodle skins (gyoza, Shumai, Harimachi, and shell of wonton). Etc.], pasta etc. may be sufficient.

The frozen noodles obtained by the present invention can be gently thawed, such as natural thawing, which can be taken out of the packaging material or taken out of the packaging material, and kept at room temperature, and also in the refrigerator. In this case, too, the blowing of noodles is less viscoelastic, Noodles with excellent smoothness, tenacity and the like and extremely good texture can be obtained. In addition, the frozen noodles obtained by the present invention can be thawed by rapid thawing using a microwave oven, hot water, heated steam, or the like, and of course, there is no problem at all, and in this case, of course, there is little blowing of noodles, and viscoelasticity and smoothness. It is possible to smoothly obtain noodles with good texture with excellent texture and tenacity.

Example

For example, the present invention will be specifically described below, but the present invention is not limited thereto. In the following examples, unless otherwise indicated, parts represent parts by weight and% represents% by weight. In addition, in the following examples, the boiled yield (%) of boiled noodles is expressed by the formula (Wb / Wa) x 100, where Wa is the weight of the powder (grain flour composition) used to prepare W grams of raw noodles before boiling. g), and Wb represents the weight of boiled noodles obtained by boiling W grams of raw noodles.

For example, 150 g of raw noodles is obtained using 100 g of powder, and when the weight of boiled noodles when boiled 150 g of the raw noodles is 290 g, the yield of boiling is (290/100) x100 = 290%.

Example 1 (Preparation of Frozen Udon)

(1) 13 parts of strong wheat flour (Virion, manufactured by Nisshin Seibu Co., Ltd .; crude protein content of 12.8%), 65 parts of acetylated tapioca starch (Honen Corporation's "A-700"), active gluten (Kogawa Seisei) 17 parts of shaze "0 writing" (moisture content 8%) and 5 parts of skim milk powder (made by organic resin) were prepared in advance.

(2) An aqueous solution obtained by dissolving 5 parts of salt and 0.1 part of natural pigment in 45 parts of water was added to 100 parts of wheat flour composition for udon prepared in (1) above, and was tested by a horizontal mixer (manufactured by Tokyo Mengiga Co., Ltd.). A kneader for 13 minutes at a rotational speed of 100 revolutions per minute).

(3) The cotton dough prepared in the above (2) was rolled in the usual manner to obtain a cotton strip (thickness of 2.6 mm), and then cut with a cutting blade # 10M blade to prepare noodles.

(4) 450 g of the noodle obtained in (3) was boiled in 45 L of boiling water for 8.5 minutes, washed with water and cooled to prepare a boiled noodles having a boiling yield of 290%. After filling, rapid freezing to -35 ℃ prepared frozen udon noodles.

(5) The frozen udon obtained in (4) was stored in a freezer at a temperature of −18 ° C. for 7 days, and then taken out of the freezer, placed in a refrigerator (temperature 5 ° C.), and thawed gently over a day (24 hours). This was taken out of the bag, washed with water, and tasted by 10 panels, respectively, and the elasticity, viscosity, and blowing of the surface were evaluated according to the evaluation criteria shown in Table 1 below, and the average values were adopted. It was.

Comparative Example 1 (Manufacture of Frozen Udon)

(1) 85 parts of Gravity Flour ("Kanezzuran" manufactured by Nisshinsei Co., Ltd .: crude protein content 8.8%) and 15 parts of Tapioca starch ("A-700" manufactured by Honen Corporation) in a horizontal mixer as in Example 1 The solution was added in advance, mixed, and a salt solution in which 4 parts of salts were dissolved in 38 parts of water was added thereto, followed by kneading and cutting in the same manner as in Example 2 (2) and (3) to prepare noodle chopsticks.

(2) boil 450 g of the noodle chopped obtained in the above (1) in the same manner as in (4) of Example 1 to prepare a boiled noodle having a yield of 290%, and charge the flat to the container in 230 g each; Frozen udon was prepared by quick freezing at 35 ° C.

(3) The frozen udon noodles obtained in (2) were stored in a freezer at a temperature of −18 ° C. for 7 days, and then taken out of the freezer and placed in a refrigerator (temperature 5 ° C.) to thaw slowly over a day (24 hours). This was taken out of the bag, washed with water, and put into a seasoning broth to be tasted by 10 panels. The elasticity, viscosity, and blowing of cotton were evaluated according to the evaluation criteria shown in Table 1 below, and the average value thereof was adopted. As indicated.

Comparative example 2 (production of refrigerated udon)

(1) Horizontal flour as used in Example 1 for 85 parts of gravitational wheat flour (Kanezuzuran, manufactured by Nisshinsei Kabuki Kaisha Co., Ltd .; crude protein content of 8.8%) and 15 parts of tapioca starch (MKK 100, manufactured by Matsutani Chemical Co., Ltd.). The mixture was added to a mixer in advance, mixed, and an aqueous salt solution obtained by dissolving 4 parts of salts in 38 parts of water was added thereto, followed by kneading and cutting in the same manner as in Example 2 (2) and (3) to prepare noodle chopsticks. It was.

(2) Boiled noodles 450g obtained in the above (1) in the same manner as in Example (4) to prepare a boiled noodles of boiled yield 290%. 230 g of this was immediately packaged and placed in a refrigerator at a temperature of 5 ° C., stored for one day (24 hours), then taken out of the refrigerator, washed with water, and put into a seasoning broth for 10 panels to be tasted and evaluated in Table 1 below. According to the criterion, the elasticity, the viscosity, and the blowing of the surface were evaluated, and the average value was adopted, as shown in Table 2 below.

TABLE 1a

TABLE 1b

TABLE 2

From the results of Table 2 above, the frozen udon noodles of Example 1 obtained by using a wheat flour having a crude protein content of 12% or more, acetylated tapioca starch, gluten and skim milk powder are softly thawed even when gently thawed at refrigeration temperature. It can be seen that udon with little, good elasticity, tenacity and good texture can be obtained.

In comparison, frozen udon noodles of Comparative Example 1 prepared using wheat flour with crude protein content of less than 12% and unacetylated tapioca starch (corresponding to conventional frozen udon noodles), when cotton was thawed slowly at refrigeration temperature, the blowing of noodles was remarkable. It can be seen that the elasticity and persistence are all inferior.

In addition, in the case of Udon of Comparative Example 2 prepared using wheat flour having a crude protein content of less than 12% and unacetylated tapioca starch (normally boiled udon without freezing treatment), the freezing treatment was not performed. Compared with frozen udon, starch has less aging because of less aging. However, during cold storage, the bloat of noodles is quite significant, and both elasticity and persistence are inferior.

Example 2 (Preparation of Frozen Ramen)

(1) Commercially available flour (flower made by Nisshin Seihoon Kagashi Co., Ltd .; crude protein content 7.7%; average particle diameter 60μm) was put into classifier ("Turbo Glacier Fire-TC-15N" made by Nisshin Engineering Co., Ltd.) On the other hand, the fractionation treatment was carried out to recover a flour fraction having a small particle diameter (crude protein content of 15%).

(2) 25 parts of flour having a small particle diameter obtained in the above (1), 63 parts of etherified tapioca starch (Honen Corporation "POT04") and active gluten ("0 writings" of Kogawa Chemical Co., Ltd.); water content 8% ) 12 parts were mixed to prepare a ramen grain powder composition in advance.

(3) 1.5 parts of carbonated water powder and 0.2 part of pigment were previously dissolved in 48 parts of water, and then added to 100 parts of the ramen mill composition prepared in the above (1), and used as a horizontal mixer (test mixer manufactured by Tokyo Mengiga Co., Ltd.). A cotton dough was prepared by kneading for 15 minutes at a rotation speed of 100 revolutions / minute.

(4) The surface dough prepared in the above (3) was rolled and combined according to a conventional method to produce a composite cotton band (thickness 7 mm), and aged at room temperature for 1 hour, followed by a roll thickness of 1.5 mm. It cut out with the cutting blade # 20 angle | corner, and produced cotton chopsticks.

(5) 450 g of the noodle obtained in (4) was boiled in 55 L of boiling water for 1 minute and 15 seconds, washed with water, and cooled to prepare boiled noodles having a yield of 260%. Frozen ramen was then rapidly frozen to −40 ° C. to prepare frozen ramen.

(6) The frozen ramen obtained in (5) was stored in a freezer at a temperature of −18 ° C. for 7 days, and then taken out of the freezer and covered with a vinyl film so that the surface did not dry out (24 hours) at room temperature (23 ° C.). ) And thawed naturally.

After applying the cold neutralizing tar which was prepared in advance to thawed ramen, ten panelists were allowed to taste it. According to the evaluation criteria shown in Table 1 above, the elasticity, the blowing of the noodles and the smoothness were evaluated, and the average value was adopted. It was as shown in Table 3.

Comparative Example 3 (Manufacture of Frozen Ramen)

(1) semi-flour flour [Special No. 1, manufactured by Nisshin Seihoon Kabuki Kaisha; 95 parts crude protein content 11.2% ”, 5 parts tapioca starch (Honen Corporation` `MKK100 ''), 3 parts Vital Gluten] (" 0 writing "made by Kogawa Chemical Co., Ltd.) and 1 part of egg white in a horizontal vacuum mixer. Then, an aqueous solution in which 1.5 parts of carbonated water powder and 0.2 part of pigments were dissolved in 40 parts of water was added thereto, followed by normal mixing for 2 minutes and vacuum mixing for 13 minutes (-600 mHg). Was prepared.

(2) boiled 450 g of the cotton chopped obtained in the above (1) in the same manner as in (5) of Example 2 to prepare a boiled noodles having a yield of 265%, and then flatly packed into 200 g each of the container,- Frozen at 40 ° C. to prepare frozen ramen.

(3) The frozen ramen obtained in (2) was stored in a freezer at a temperature of −18 ° C. for 7 days, taken out of the freezer, and thawed at room temperature in the same manner as in Example (6). After thawing ramen, the cold neutralizing tar was prepared in advance, and 10 panels were tasted. According to the evaluation criteria shown in Table 1 above, the elasticity, the blowing of the noodles, and the smoothness were evaluated, and the average value was adopted. It was as shown in Table 3.

Comparative Example 4 (production of refrigerated ramen)

(1) Semi-flour flour [Special No. 1, manufactured by Nisshin Seihoon Kabuki Kaisha; 95 parts of crude protein content 11.2%, 5 parts of potato starch (Nagashari, Shari-machi-no-kyo Kyogumi), 3 parts of vital gluten ("0 writing" made by Kogawa Seishi Shasha), and 1 part of egg whites were used in Example 1. It was previously added to a horizontal mixer, and mixed, and an aqueous solution in which 1.5 parts of carbonated water powder and 0.2 part of pigment were dissolved in 40 parts of water was added thereto, followed by kneading and kneading in the same manner as in Example 2 (3) and (4). Cutting was performed to prepare noodle chops.

(2) Boiled noodles of 450 g obtained in the above (1) in the same manner as in Example (5) to prepare a boiled noodles with a yield of 270%. 200 g of this was immediately packaged and placed in a refrigerator at a temperature of 5 ° C., stored for one day (24 hours), taken out of the refrigerator, added to a pre-made cold neutralizing tar, and tasted by 10 panels. The elasticity, the blowing of the cotton, and the smoothness were evaluated according to the evaluation criteria shown in the table, and the average value was adopted. The results were as shown in Table 3 below.

TABLE 3

From the results in Table 3 above, in the case of the frozen ramen of Example 2 obtained using wheat flour having a high crude protein content (fraction of a small particle diameter), etherified tapioca starch and gluten, natural thawing at room temperature (slowly Also, it can be seen that a ramen with good texture, which has little blowing of noodles, and excellent elasticity and smoothness, is obtained even when thawed).

In comparison, frozen ramen of Comparative Example 3 prepared using wheat flour with crude protein content of less than 12%, unetherified tapioca starch and gluten (corresponding to conventional frozen ramen), if the natural thawing (slow thawing) at room temperature It can be seen that the blowing of the cotton is remarkable, and both the elasticity and the smoothness are inferior.

In addition, in the case of the ramen of Comparative Example 4 prepared using wheat flour with crude protein content less than 12%, unetherified tapioca starch and gluten (normal boiled ramen without freezing), Comparative Example 3 without freezing treatment Compared with frozen ramen of noodle, although the blowing of noodles is small, it can be seen that the blowing of noodles is quite possible at the time of cold storage, and both the elasticity and the smoothness are inferior.

Example 3 (Manufacture of Frozen Japanese Buckwheat Noodles)

(1) Commercially available high-strength flour ("Flower" manufactured by Nisshin Seihoon Chemical Co., Ltd .; crude protein content of 7.7%; average particle diameter of 60 µm) was classified by "Turbo Krasi Fire-TC-15N" manufactured by Nissei Engineering Co., Ltd. ), And the flour fraction (small crude protein content 15%) having a small particle diameter was recovered.

(2) 10 parts of flour having a small particle diameter obtained in the above (1), 45 parts of acetylated tapioca starch (Honen Corporation, Inc. "A-700"), active gluten (Kogawa Seisen Co., Ltd. "0 writing"; water content) 8%) 15 parts and 30 parts of buckwheat flour ("Aodamashushi" manufactured by Miyamoto Seibunsha) were mixed to prepare a grain flour composition for Japanese buckwheat noodles in advance.

(3) A solution of 1 part of salt in advance in 42 parts of water was added to 100 parts of the Japanese buckwheat noodles wheat composition prepared in (1) above, and then rotated 100 times with a horizontal mixer (test mixer manufactured by Tokyo Mengiga Co., Ltd.). The dough was prepared by kneading for 13 minutes at a rotational speed of / min.

(4) The surface dough prepared in the above (3) was rolled in accordance with a conventional method, and the surface dough was cut to a thickness of 1.5 mm, and this was cut out at a cutting edge # 20 angle to prepare cotton chopsticks.

(5) After boiled 450 g of the noodle obtained in (4) for 35 seconds in 55 L of boiling water, washed with water and cooled to prepare a boiled noodle having a boiling rate of 250%, and filling it in a flat container by 180 g each. After freezing at -40 [deg.] C., frozen Japanese buckwheat noodles were prepared.

(6) The frozen Japanese buckwheat noodle obtained in (5) was stored in a freezer at a temperature of -18 ° C for 7 days, and then taken out of the freezer and placed in a refrigerator (temperature 5 ° C) for thawing slowly over a day (24 hours). It was.

Wash the thawed Japanese buckwheat noodles lightly, and put it in the seasoning broth to taste it to 10 panels. The elasticity, the blowing of the noodles, and the smoothness were evaluated according to the evaluation criteria shown in Table 1 above. , It was as shown in following Table 4.

Comparative Example 5 (Manufacture of Frozen Japanese Buckwheat Noodles)

(1) 70 parts strong wheat flour (Million, manufactured by Nisshin Seibu Chemicals Co., Ltd .; crude protein content 12.2%), 30 parts soba noodles powder (Aodamashirushi, Miyamoto Seibu powder), active gluten 2 parts and 0.8 parts of egg sake and 0.8 parts of egg white were previously added to the same horizontal mixer as used in Example 1, and the mixture was added thereto, followed by adding saline solution in which 1 part of salt was dissolved in 30 parts of water. In the same manner as in 3) and (4), kneading and cutting were carried out to prepare noodle chops.

(2) boil 450 g of the noodle chopped obtained in the above (1) in the same manner as in (5) of Example 2 to prepare a boiled noodle having a yield of 230%, and then flatly fill the container with 180 g of- Rapid freezing at 40 ° C. produced frozen Japanese buckwheat noodles.

(3) The frozen Japanese buckwheat noodles obtained in (2) was stored in a freezer at a temperature of -18 ° C for 7 days, and then taken out of the freezer, and thawed gently in the refrigerator in the same manner as in Example 6 (6). The thawed Japanese buckwheat noodles were added to the seasoning broth and sampled by 10 panelists. The elasticity, the blowing of the noodles, and the smoothness were evaluated according to the evaluation criteria shown in Table 1 above. As indicated.

Comparative Example 6 (Manufacture of Chilled Japanese Buckwheat Noodles)

(1) 70 parts of strong wheat flour (Osshin, manufactured by Nisshin Seihoon Kabuki Kaisha; 13.0% crude protein content), 30 parts of buckwheat noodles (Aodamashirushi, Miyamoto Seibu powder), gluten free 2 parts and 0.8 parts of egg sake and 0.8 parts of egg white were previously added to the same horizontal mixer as used in Example 1, and the mixture was added thereto, followed by adding saline solution in which 1 part of salt was dissolved in 30 parts of water. In the same manner as in 3) and (4), kneading and cutting were carried out to prepare noodle chops.

(2) Boiled noodles of 450g obtained in the above (1) in the same manner as in Example (5) to prepare a boiled noodles of boiled yield 250%. This was immediately packaged in 180g portions, put in a refrigerator at a temperature of 5 ° C, stored for one day (24 hours), taken out of the refrigerator, put in a seasoning broth, and tasted by 10 panels, and the evaluation criteria shown in Table 1 above were taken. Therefore, when the elasticity, the blowing of the cotton, and the smoothness were evaluated and the average value was adopted, it was as shown in Table 4 below.

TABLE 4

From the results in Table 4 above, the frozen Japanese buckwheat noodles of Example 3 obtained using a high crude protein flour (small flour), acetylated tapioca starch and gluten, even when gently thawed in a refrigerator It can be seen that Japanese soba noodles with good texture with little blowing, excellent elasticity and smoothness are obtained.

On the other hand, in the case of frozen Japanese buckwheat noodles of Comparative Example 5, which uses wheat flour and gluten having a crude protein content of 12% or more, but does not use acetylated and / or etherified tapioca starch, it is gentle to the refrigerated temperature at room temperature. When thawing, the blowing of cotton is remarkable, and both elasticity and smoothness are inferior.

In addition, Japanese buckwheat noodles of Comparative Example 6, which uses wheat flour and gluten having a crude protein content of 12% or more but does not use acetylated and / or etherified tapioca starch (normally boiled Japanese buckwheat without performing the freezing treatment) Cotton), the freezing treatment is not carried out, compared to the frozen Japanese buckwheat noodles of Comparative Example 5, but the noodles are less blown, but during the cold storage, the noodles are considerably blown, and both the elasticity and the smoothness are inferior. have.

According to the present invention, not only the case of rapid thawing under heating, but also gentle defrosting such as natural thawing at room temperature or thawing at refrigeration temperature, there is little blowing of cotton, and smoothness, elasticity, persistence, etc. Frozen noodles can be obtained which can be thawed into noodles which have excellent properties and have a good texture.

In addition, in the case of using the grain flour composition for noodle according to the present invention, the excellent frozen noodles can be prepared more easily in a very short time without requiring complicated time such as purchasing and blending predetermined raw ingredients individually. Can be.

In the case of the present invention, since the above-mentioned high quality noodles are obtained with little blowing of the noodles even when gentle thawing such as natural thawing at room temperature or thawing at refrigeration temperature, the frozen thaw is heated and thawed. In the same way, it is not necessary to install a defrosting device such as a microwave oven, a hot water supply device, or a heated steam, so that it is not necessary to pay a cost in terms of equipment and thermal efficiency, and tastes good just by organizing a predetermined work schedule. Noodles can be provided in a timely manner.

Claims (10)

Wheat flour (a) having a crude protein content of at least 12% by weight; Tapioca starch (b) treated with etherification, acetylation or both; The gluten (c) is used to prepare and then freeze noodles which have been treated by boiling, steaming or a combination of these treatments, based on the total weight of the cereal flour, 5 to 30% by weight of flour (a), Tapioca starch (b) is 40 to 80% by weight, gluten (c) is characterized in that the use of 5 to 30% by weight, frozen noodles manufacturing method. Wheat flour (a) having a crude protein content of at least 12% by weight, tapioca starch (b) treated with etherification, acetylation or both; And dried gluten (c), based on the total weight of the grain flour, 5-30% by weight of flour (a), 40-80% by weight of tapioca starch (b), gluten (c) Grain flour composition for frozen noodles, characterized in that contained in a ratio of 5 to 30% by weight. The grain flour composition for frozen noodles according to claim 2, further comprising skim milk powder. The grain flour composition for frozen noodles according to claim 2 or 3, which is for frozen noodles that gently defrosts. The method for producing frozen noodles according to claim 1, further comprising preparing and then freezing the noodles which have been boiled, steamed, or a combination of these treatments using skim milk powder (d). The method for producing frozen noodles according to claim 1 or 5, further comprising preparing and then freezing the noodles which have been treated using another raw material, an additive, or both, and which are treated in combination with these treatments. Frozen noodles prepared by the method of claim 1. Frozen noodles prepared by the method of claim 6. The frozen noodles according to claim 7, which is used for gentle thawing. The frozen noodle according to claim 8, which is for gentle thawing.