WO2014024539A1 - Nouilles surgelées et leur procédé de fabrication - Google Patents

Nouilles surgelées et leur procédé de fabrication Download PDF

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Publication number
WO2014024539A1
WO2014024539A1 PCT/JP2013/064090 JP2013064090W WO2014024539A1 WO 2014024539 A1 WO2014024539 A1 WO 2014024539A1 JP 2013064090 W JP2013064090 W JP 2013064090W WO 2014024539 A1 WO2014024539 A1 WO 2014024539A1
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WO
WIPO (PCT)
Prior art keywords
noodles
frozen
parts
raw
dough
Prior art date
Application number
PCT/JP2013/064090
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English (en)
Japanese (ja)
Inventor
謙太朗 入江
洋平 菅
典夫 小泉
武紀 渡辺
味谷　陽一郎
亜彦 吉田
Original Assignee
日清フーズ株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 日清フーズ株式会社 filed Critical 日清フーズ株式会社
Priority to JP2013544951A priority Critical patent/JP5430808B1/ja
Publication of WO2014024539A1 publication Critical patent/WO2014024539A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof

Definitions

  • the present invention relates to frozen noodles with little quality deterioration after thawing. More specifically, the present invention relates to frozen noodles that are excellent in aging resistance after thawing and can maintain a texture like freshly boiled for a long time after thawing.
  • Raw noodles or frozen noodles produced by freezing noodles after cooking with boil can be stored for a long time, while cooking with boil does not require as long as dry noodles, and it is unique and different from dry noodles Since it has a good flavor and texture, it is suitably used in the home and restaurant industries.
  • raw noodles have a good texture when boiled and eaten immediately after production, but after production or boiled, they lose their hardness and elasticity in a relatively short time and have a texture. descend. Even when raw noodles or boiled raw noodles are frozen and stored, reheating them for eating makes the noodles softer and loses its firmness, which reduces the texture. Furthermore, if the frozen noodles are left to stand after being reheated, the texture decreases and becomes unsuitable for eating. In addition, when the conventional frozen raw noodles are placed in a state where the juice, sauce, sauce, sprinkles, etc. are applied, the appearance of the noodles may deteriorate due to the noodles absorbing the juice, sauce, etc. .
  • Patent Document 1 discloses that the boiled noodles can be prevented from being deteriorated over time by boiling raw noodles using a sugar solution having a concentration of 1% by weight or more.
  • the boiled noodles have a problem in that the flavor of the noodles changes due to saccharides adhering to the surface.
  • Patent Document 2 discloses that blending alginic acid into noodles can prevent a decrease in texture associated with heat sterilization of the noodles.
  • Patent Document 3 when raw noodle strings obtained by blending wheat flour, alginic acid, an alkaline agent, active gluten, modified starch and the like are refrigerated or stored at room temperature after pregelatinization, the noodle strings are loosened even during re-cooking. It is disclosed that noodle strings that are good and less tangled and that have been re-cooked have the same stickiness just after boiled and can maintain a balanced texture of elasticity and hardness. However, these noodles have a problem of exhibiting a characteristic hard texture derived from alginic acid when recooked and eaten after frozen storage.
  • the present inventors have obtained raw noodles obtained by extruding noodles of dough containing a specific amount of alginic acid at a high pressure as it is or cooking with boil It can be stored frozen for a long period of time, and if these noodles are thawed or cooked, it is found that cooked noodles that can maintain a good texture like boiled for a long time can be obtained. Completed the invention.
  • the present invention is the raw obtained by noodles made extruded dough containing 0.01 to 0.5 parts by weight of alginate with respect to the raw material powder 100 parts by weight at a pressure of 80kgf / cm 2 ⁇ 200kgf / cm 2
  • the above problems are solved by a method for producing frozen noodles, which includes a step of freezing noodles.
  • the present invention raw noodles obtained by noodles made extruded dough containing 0.01 to 0.5 parts by weight of alginate with respect to the raw material powder 100 parts by weight at a pressure of 80kgf / cm 2 ⁇ 200kgf / cm 2
  • the above-mentioned problems are solved by a method for preventing quality degradation during frozen storage of frozen noodles or after thawing, which includes a step of freezing.
  • the frozen noodles obtained by the production method of the present invention can be frozen and stored for a long time. Moreover, the frozen noodles are excellent in resistance to deterioration with time after thawing, and can maintain a hard and elastic texture like freshly boiled for a long time after thawing after freezing. Furthermore, in the frozen noodles, even when the frozen noodles are frozen and stored in a state where the sauce is applied, the appearance and texture are prevented from being deteriorated due to the sauce soaking into the noodles during storage.
  • the raw noodles used in the method for producing frozen noodles of the present invention may be any noodles produced without undergoing a drying step, and the type and shape thereof are not particularly limited.
  • the raw noodles include pasta such as macaroni and spaghetti, udon, hiyagigi, somen, flat noodles, Japanese soba noodles, Chinese noodles, rice noodles, noodle skins (gyoza, shochu, spring rolls, wonton peels, pizza dough, etc.) However, it is not limited to these.
  • the raw noodle dough can be a noodle dough obtained by kneading raw material powder with kneading water.
  • the raw material powder is not particularly limited as long as it is usually used as a flour for noodles, and examples thereof include flour such as strong flour, semi-strong flour, medium strength flour, thin flour, durum wheat flour, durum semolina flour, and udon flour. It is done. Although the said raw material powder may be used independently, you may mix and use 2 or more types.
  • the dough for raw noodles contains alginic acid.
  • any one or more selected from the group consisting of alginic acid, alginates, and esters of alginic acid may be added to the dough material.
  • the alginate include monovalent salts such as sodium alginate and potassium alginate; divalent salts such as calcium alginate; basic salts such as ammonium alginate.
  • the alginic acid ester include alginic acid propylene glycol ester.
  • the content of the alginic acid in the dough may be 0.01 to 0.5 parts by mass, preferably 0.05 to 0.2 parts by mass with respect to 100 parts by mass of the raw material powder.
  • the content of alginic acid is less than 0.01 parts by mass, the frozen or thawed frozen noodles have a soft and textureless texture like a stretched noodle over time.
  • the content of alginic acid exceeds 0.5 parts by mass, the noodles become hard and the texture becomes worse, and the defrostability from the frozen state becomes worse.
  • alginic acid When adding alginic acid to the dough, it is preferable to add an alkali agent together because the dispersibility of alginic acid in the dough is improved.
  • alkaline agent include brine, sodium phosphate, calcined calcium and the like, but are not limited thereto.
  • the content of the alkali agent in the dough is 0.01 to 0.5 parts by mass, preferably 0.05 to 0.2 parts by mass with respect to 100 parts by mass of the raw material powder.
  • the dough is usually other components that can be blended in noodles, such as gluten, starches, flours other than the raw material powders mentioned above, eggs, emulsifiers, viscosity modifiers.
  • a seasoning or the like may be blended.
  • the content of the other components in the dough is preferably 30 parts by mass or less with respect to 100 parts by mass of the raw material powder.
  • the dough may be produced by mixing the raw material powder, the powdered alginic acid, and, if necessary, the alkaline agent and / or the other components, and then kneading with kneading water. it can.
  • the dough is prepared by previously dissolving the alginic acid and, if necessary, the alkaline agent in water, brine, etc. to prepare an aqueous solution, and adding the aqueous solution together with the kneading water or separately to the raw material powder and other components. Can be manufactured by chaos.
  • any water used for normal noodle making such as water, saline, brine, etc.
  • the amount of kneading water added is preferably 20 to 35 parts by mass, more preferably 23 to 32 parts by mass with respect to 100 parts by mass of the raw material powder, considering that the obtained dough is subjected to the high extrusion pressure as described above. .
  • the addition amount of kneading water is less than 20 parts by mass, the extruded noodle strings are hard and easily broken, and when it exceeds 35 parts by mass, the deterioration resistance with time of the obtained raw noodles decreases.
  • the raw noodles used in the method for producing frozen noodles of the present invention are produced by extruding the dough at a pressure of 80 kgf / cm 2 to 200 kgf / cm 2 , preferably 120 to 160 kgf / cm 2. Can do.
  • the noodles need not be dried, and the noodles are made with high pressure so that the texture of the noodles is not too hard and is not damaged. There was no.
  • the pressure applied to the noodle dough was about 0 kgf / cm 2 for rolled noodles and about 20 kgf / cm 2 for extruded noodles.
  • the extrusion pressure 80kgf / cm 2 ⁇ 200kgf / cm 2 for the production of raw noodles for use in the present invention is usually extrusion pressure being used (70 ⁇ 160kgf / cm 2 or so) during Noodles prepared
  • the extrusion pressure of raw noodles is extremely high.
  • the extrusion pressure is less than 80 kgf / cm 2 , the frozen or thawed frozen noodles have a soft and textureless texture like a stretched noodle over time.
  • the extrusion pressure exceeds 200 kgf / cm 2 the noodles become hard and the texture becomes worse, and the defrostability from the frozen state becomes worse.
  • the raw noodles used in the present invention can be produced by extruding the dough under the above-mentioned pressure using an extrusion noodle machine or the like used for producing noodles such as buckwheat or dry pasta.
  • an extrusion noodle machine or the like used for producing noodles such as buckwheat or dry pasta.
  • the degree of vacuum can be -200 mmHg to vacuum, preferably -400 to -750 mmHg.
  • the shape of raw noodles to be produced is not particularly limited.
  • a noodle dough into a noodle band it may be formed into a desired shape such as a noodle strip by rolling, cutting, etc. by a conventional method, or a noodle having a desired shape is extruded from a die having an appropriately shaped hole May be.
  • the raw noodles obtained by the above-described procedure can be frozen as they are without undergoing a process such as drying.
  • it may be cooked in a bowl before freezing.
  • the boiled cooking may be carried out using a normal boiled method of noodles such as a hot water bath or steaming, and is generally boiled in boiling water for 2 to 8 minutes.
  • the noodles cooked in the boil are subjected to freezing after being drained and cooled as necessary.
  • a freezing treatment usually performed on noodles can be employed.
  • noodles cooked with the above raw noodles as they are or boiled are dispensed in a predetermined amount, for example, 150 to 300 g per serving, placed on a tray and then subjected to a freezing treatment.
  • a freezing treatment either quick freezing or slow freezing can be adopted, but quick freezing is preferable. Once frozen by quick freezing, it can be stored under normal frozen storage conditions.
  • the noodles cooked in a bowl may be frozen together with the sauces.
  • the sauces may be frozen and the noodles cooked in a bowl wrapped in the sauces and then placed in a tray and frozen. Good.
  • sauces can be used according to the type of noodles and consumer preference.
  • pasta such as macaroni and spaghetti
  • meat sauces, napolitan sauces tomato sauces such as Arabica sauce, white sauces such as carbonara sauce, oil sauces such as peperoncino sauce, brown sauces, etc .
  • soy sauce soy noodles, Japanese soba noodles, noodle soup, dashi soup, curry sauce and the like
  • Chinese noodles, rice noodles etc. include Chinese soup, soy sauce, but are not limited thereto.
  • the above-mentioned sauces can be in any form such as liquid, semi-solid, gel, solid, flake, granule, powder, block before freezing.
  • the sauces may be liquid or lyophilized solid sources.
  • the said sauces may contain ingredients, such as vegetables, mushrooms, meat, seafood, eggs, and spices, as appropriate.
  • Spaghetti was divided into 180 g trays (160 mm ⁇ 120 mm; made of polypropylene) with the boil, and 100 g of commercially available canned meat sauce (made by Nisshin Foods) was placed on the upper half of the noodle mass. These were snap-frozen at ⁇ 35 ° C. to prepare frozen cooked spaghetti of Production Examples 1 to 8 (without sauce and with sauce, respectively).
  • Test Example 1 The frozen cooked spaghetti of Production Examples 1 to 8 was removed from the tray, packaged in a polypropylene bag, and stored at -18 ° C. One week later, the frozen spaghetti was taken out of the bag and thawed by heating in a microwave oven (600 W). The heating time was 3 minutes for those without sauce and 4 minutes 30 seconds for those with sauce. The spaghetti after heating was lightly mixed with the sauce and then cooled by applying it to cold air at 3 ° C. for 5 minutes to examine the texture. Further, the food texture after 4 hours at room temperature was examined. The texture after 4 hours was evaluated in comparison with the texture immediately after cooling. Evaluation was performed according to the evaluation criteria shown in Table 2 by a panel of 10 people, and the average score was obtained. The results are shown in Table 1.
  • Production Examples 9-14 Except that the extrusion pressure during spaghetti production was changed as shown in Table 3, the frozen cooked spaghetti of Production Examples 9 to 14 (without sauce and with sauce, respectively) was produced in the same procedure as in Production Example 5.
  • Test Example 2 The frozen cooked spaghetti of Production Examples 9 to 14 was evaluated in the same procedure as in Test Example 1. The results are shown in Table 3. Table 3 shows the results of Production Example 5 again.
  • Production Examples 15-19 Alginate was mixed with 100 parts by weight of durum wheat semolina in the amount shown in Table 4 below, and further 26 parts by weight of water was added and kneaded to prepare a noodle dough.
  • the dough was extruded noodles using a pasta maker under a reduced pressure of ⁇ 600 mmHg and a pressure of 120 kgf / cm 2 to obtain fresh spaghetti (thickness 1.8 mm).
  • the obtained raw spaghetti was divided into 200 g portions and rapidly frozen at ⁇ 35 ° C. to produce frozen raw spaghetti of Production Examples 15 to 19.
  • Test Example 3 The frozen raw spaghetti of Production Examples 15 to 19 was packaged in polypropylene bags and stored at ⁇ 18 ° C. One week later, the frozen raw spaghetti was taken out of the bag, boiled with boiling water for 5 minutes, and spaghetti was produced with a boil. Boiled spaghetti was divided into two dishes for each production example, and one side was placed as it was, and the other side was placed on the top of the noodle mass with a commercially available canned meat sauce (Nisshin Foods) 100 g. These spaghettis were examined for texture immediately after cooling in the same procedure as in Test Example 1 and after 4 hours at room temperature, and then evaluated according to the evaluation criteria shown in Table 2. The results are shown in Table 4.
  • Production Examples 20-24 Except for changing the amount of water to be added when kneading the noodle dough as shown in Table 5, the frozen cooked spaghetti of Production Examples 20 to 24 (with no sauce and with sauce, respectively) was prepared in the same manner as in Production Example 5. ) was manufactured.
  • Test Example 4 The frozen cooked spaghetti of Production Examples 20 to 24 was evaluated in the same procedure as in Test Example 1. The results are shown in Table 5. Table 5 shows the results of Production Example 5 again.
  • Production Examples 25 to 28 Produced frozen cooked spaghetti of Production Examples 25 to 28 (without sauce and with sauce, respectively) in the same procedure as in Production Example 5 except that the decompression conditions for extruded noodles were changed as shown in Table 6 did.
  • Test Example 4 The frozen cooked spaghetti of Production Examples 25 to 28 was evaluated in the same procedure as in Test Example 1. The results are shown in Table 6. Table 6 shows the results of Production Example 5 again.

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)

Abstract

La présente invention concerne un procédé de fabrication de nouilles surgelées, comprenant une étape de surgélation de rubans de nouilles crus obtenus en soumettant une pâte à nouilles, contenant de 0,1 à 0,5 parties en poids d'acide alginique pour 100 parties en poids d'une matière première en poudre, à une extrusion sous une pression de 80 à 200 kgf/cm².
PCT/JP2013/064090 2012-08-07 2013-05-21 Nouilles surgelées et leur procédé de fabrication WO2014024539A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP2013544951A JP5430808B1 (ja) 2012-08-07 2013-05-21 冷凍麺類とその製造方法

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2012175001 2012-08-07
JP2012-175001 2012-08-07
CN201210331733.4A CN103564317A (zh) 2012-08-07 2012-09-10 冷冻面类及其制造方法
CN201210331733.4 2012-09-10

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014203991A1 (fr) * 2013-06-21 2014-12-24 日清フーズ株式会社 Procédé de fabrication de nouilles cuites surgelées
WO2018021448A1 (fr) * 2016-07-29 2018-02-01 日清フーズ株式会社 Méthode de production de nouille
JP2019017351A (ja) * 2017-07-20 2019-02-07 日清フーズ株式会社 管状生マカロニの製造方法及びグラタン類の製造方法
WO2019131820A1 (fr) * 2017-12-27 2019-07-04 日清フーズ株式会社 Mélange pour raviolis chinois de poulpe
WO2020040271A1 (fr) * 2018-08-23 2020-02-27 日清フーズ株式会社 Procédé de production de pâtes

Citations (6)

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Publication number Priority date Publication date Assignee Title
JPS5966855A (ja) * 1982-09-23 1984-04-16 マギ−・アクチエンゲゼルシヤフト パスタの製造法
JPS61141855A (ja) * 1984-12-14 1986-06-28 Mamaa Makaroni Kk 冷凍パスタの製造法
JPH04262754A (ja) * 1990-07-24 1992-09-18 Soc Prod Nestle Sa 風味付けパスタの製造方法
JPH0970272A (ja) * 1995-09-04 1997-03-18 Kao Corp 即席めん類
JP2000041605A (ja) * 1998-05-28 2000-02-15 Nippon Flour Mills Co Ltd ゆでパスタ及びレトルトパスタ並びにその製造方法
JP2003219823A (ja) * 2002-01-31 2003-08-05 Nisshin Seifun Group Inc 冷凍茹麺の加熱方法

Patent Citations (6)

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Publication number Priority date Publication date Assignee Title
JPS5966855A (ja) * 1982-09-23 1984-04-16 マギ−・アクチエンゲゼルシヤフト パスタの製造法
JPS61141855A (ja) * 1984-12-14 1986-06-28 Mamaa Makaroni Kk 冷凍パスタの製造法
JPH04262754A (ja) * 1990-07-24 1992-09-18 Soc Prod Nestle Sa 風味付けパスタの製造方法
JPH0970272A (ja) * 1995-09-04 1997-03-18 Kao Corp 即席めん類
JP2000041605A (ja) * 1998-05-28 2000-02-15 Nippon Flour Mills Co Ltd ゆでパスタ及びレトルトパスタ並びにその製造方法
JP2003219823A (ja) * 2002-01-31 2003-08-05 Nisshin Seifun Group Inc 冷凍茹麺の加熱方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Katsu / Kimica (1) Alginic Acid ni Kakeru", NIKKAN KOGYO SHINBUN, 6 January 2004 (2004-01-06), pages 20 *

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2014203991A1 (fr) * 2013-06-21 2014-12-24 日清フーズ株式会社 Procédé de fabrication de nouilles cuites surgelées
US10039291B2 (en) 2013-06-21 2018-08-07 Nisshin Foods Inc. Method for manufacturing frozen cooked noodles
WO2018021448A1 (fr) * 2016-07-29 2018-02-01 日清フーズ株式会社 Méthode de production de nouille
JP2019017351A (ja) * 2017-07-20 2019-02-07 日清フーズ株式会社 管状生マカロニの製造方法及びグラタン類の製造方法
WO2019131820A1 (fr) * 2017-12-27 2019-07-04 日清フーズ株式会社 Mélange pour raviolis chinois de poulpe
WO2020040271A1 (fr) * 2018-08-23 2020-02-27 日清フーズ株式会社 Procédé de production de pâtes
JPWO2020040271A1 (ja) * 2018-08-23 2021-08-10 日清フーズ株式会社 パスタ類の製造方法
JP7337074B2 (ja) 2018-08-23 2023-09-01 株式会社日清製粉ウェルナ パスタ類の製造方法

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JP5430808B1 (ja) 2014-03-05
CN103564317A (zh) 2014-02-12
JPWO2014024539A1 (ja) 2016-07-25

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