WO2017119507A1 - Procédé de fabrication de nouilles congelées - Google Patents

Procédé de fabrication de nouilles congelées Download PDF

Info

Publication number
WO2017119507A1
WO2017119507A1 PCT/JP2017/000334 JP2017000334W WO2017119507A1 WO 2017119507 A1 WO2017119507 A1 WO 2017119507A1 JP 2017000334 W JP2017000334 W JP 2017000334W WO 2017119507 A1 WO2017119507 A1 WO 2017119507A1
Authority
WO
WIPO (PCT)
Prior art keywords
noodles
noodle
frozen
water
boiled
Prior art date
Application number
PCT/JP2017/000334
Other languages
English (en)
Japanese (ja)
Inventor
修司 吉田
淳 藤生
智幸 玉井
博智 齋藤
吉信 長谷川
Original Assignee
日清食品ホールディングス株式会社
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.)
Filing date
Publication date
Application filed by 日清食品ホールディングス株式会社 filed Critical 日清食品ホールディングス株式会社
Publication of WO2017119507A1 publication Critical patent/WO2017119507A1/fr

Links

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

Definitions

  • the present invention relates to a method for producing frozen noodles.
  • frozen noodles are produced by improving the resilience during cooking by giving the noodle strings rigidity and increasing the gaps in the frozen noodle mass, and further by taking the surface of the boiled noodles
  • the noodle strings before freezing are generally washed with water and cooled.
  • the surface of the noodles can be slimmed, so in frozen noodles such as Chinese noodles and pasta, not only the rich flavor immediately after the raw noodles are boiled but also the texture is reduced. The texture was different from that immediately after the raw noodles were boiled.
  • Patent Document 1 discloses a method for producing frozen noodles, characterized in that raw noodles or dry noodles are boiled and then cooled with air at a relatively large time change rate and rapidly cooled, and then cooled. Are listed. However, this method not only reduces the volatile flavor attached to the surface of the noodle by rapidly cooling with cold air, but also rapidly cools the surface of the noodle, so that the texture between the surface of the noodle strings and the inside is reduced. The texture was different from the texture immediately after boiling. Moreover, when oil was made to adhere to prevent drying of the noodle strings, there was a problem that the flavor was impaired by the influence of the oil.
  • Patent Document 2 the noodles are boiled and left in the air at 10 ° C. to 65 ° C. without being washed with water. After slowly cooling over 20 minutes to 40 minutes, the noodles are Freezing is described as a method for producing frozen noodles. However, since this method requires a long time of 20 to 40 minutes to cool the noodle strings, dry noodle spaghetti and the like, which are relatively difficult to bind, rarely bind to each other.
  • noodle strings are bound together by starch and other slime components that elute on the surface of the noodle strings, and not only the unraveling during cooking is worsened, but also the noodle strings sink due to their own weight, and the noodle mass density Not only does it take a long time to cook, but the water adhering to the noodle strings accumulates on the bottom surface of the freezing tray due to gravity, creating a moisture difference between the bottom surface of the noodle mass and the surface of the noodle mass, resulting in a uniform texture. There was a problem that it was difficult to get.
  • An object of the present invention is to provide a method for producing frozen noodles that has good looseness during cooking, a freshly boiled raw noodle-like noodle, and a good texture.
  • the inventors have not only reduced the flavor immediately after boiled by cooling the noodle strings by washing with water and cooling with cold air, but also cooking after freezing by cooling treatment. I found out that the texture of noodles is different from the texture immediately after boiling. As a result of further earnest research, the noodle strings after being boiled are transferred to the freezing process as quickly as possible without rinsing and cooling with cold air. The present inventors discovered that frozen noodles having a fresh noodle-like flavor and texture immediately after boiling can be produced.
  • raw noodles produced by a conventional method are boiled to make boiled noodles, and then the freezing treatment is started within 120 seconds without cooling with water or cooling with cold air. is there.
  • the time from the end of the boil process to the start of the freezing process is within 110 seconds.
  • the frozen noodles in the present invention are preferably Chinese noodles.
  • the present invention will be described in detail.
  • the kind of frozen noodles manufactured in this invention is not specifically limited, Usually, what is known in this technical field may be used.
  • Chinese noodles, udon, soba, pasta and the like can be mentioned.
  • raw material Formulations For the frozen noodles according to the present invention, normal noodle raw materials can be used. That is, as raw material powder, wheat flour (including durum flour), flour such as buckwheat and rice flour, and various starches such as potato starch, tapioca starch and corn starch can be used alone or in combination. Also good.
  • starch processed starch such as raw starch, pregelatinized starch, acetylated starch, etherified starch, and crosslinked starch can be used.
  • Various dyes such as common salt and alkali agents, various thickeners, noodle quality improvers, edible fats and oils, and carotene dyes that are generally used in the production of noodles can be added to these raw material powders. These may be added together with the raw material powder as a powder, or dissolved or suspended in kneading water and added.
  • Noodle making process A noodle dough is produced by kneading the raw materials. More specifically, kneaded water in which auxiliary raw materials such as noodle quality improver are added to the main raw material powder such as wheat flour and starch and mixed, and then auxiliary materials such as salt and alkaline agent are further dissolved in water. And using a mixer, the dough is produced by mixing well so that the ingredients are uniformly mixed. At this time, mixing may be performed under reduced pressure using a vacuum mixer or the like.
  • noodle strings are produced from the dough produced in the kneading process.
  • a production method it may be carried out in accordance with a conventional method.
  • a method of cutting a noodle strip by a cutting roll called a cutting blade or cutting a knife after making the strip thickness to prepare a noodle string can be mentioned.
  • it may be rolled and cut out.
  • a noodle strip having a multilayer structure by combining a plurality of noodle strips it may be rolled and cut out. Good.
  • an extruded noodle band or an extruded noodle string using an extruder or the like it is preferably performed under reduced pressure.
  • the prepared noodle strings are cut to an appropriate length to obtain raw noodles.
  • Boil processing step Next, the prepared raw noodles are boiled to make boiled noodles. Since the preferable conditions for the boil temperature and the boil time differ depending on the type of noodle and the thickness of the noodle, the preferable temperature may be appropriately set according to the target texture.
  • the boiling temperature is about 95 to 100 ° C.
  • the boil time is usually about 20 seconds to 5 minutes for Chinese noodles and about 4 minutes to 20 minutes for udon because of reheating during cooking.
  • Freezing treatment step Next, boiled boiled noodles are filled into a freezing container and rapidly frozen.
  • the boiled boiled noodles be subjected to a freezing treatment without cooling with water or cooling with cold air.
  • the cooling with water and cooling with cold air in the present invention means a process of intentionally washing or cooling the noodles, and a small amount for smoothly filling the retainer with air treatment or noodles used to loosen the noodles. Does not include water addition and small amount of water adhesion for coating the surface of noodles. Even if such a process is included, if the center temperature of the noodle mass immediately before entering the freezer exceeds 45 ° C. or higher, it is not water washing cooling and cold air cooling in the present invention.
  • the freezing process is started within 120 seconds after the boil process is completed. If the time from the end of the boil process to the start of the freezing process is longer than 120 seconds, the noodle strings are not only bound, but also because the gelatinization further progresses after the boiled, it is preferable because it becomes a texture stretched by the boil Absent. More preferably, it is within 110 seconds, More preferably, it is within 60 seconds. In addition, boiled noodles after boiling treatment are very hot, and not only the flavor of the boiled noodles escapes with steam, but also the noodle surface dries out, so that water may adhere to the extent that the noodle surface is covered.
  • the purpose of attaching water to the noodle strings is not to cool the noodles, but to confine the steam from the boiled noodles to prevent the flavor from decreasing over time, and to prevent the flavor from unraveling over time due to drying of the noodle surface. Is to prevent.
  • the heat transfer effect is increased, and not only can hot noodles be rapidly frozen, but also there is an effect of preventing flavor deterioration during frozen storage.
  • the amount of water to be deposited is preferably about 10 to 30 parts by weight with respect to 100 parts by weight of boiled noodles. If it is less than 10 parts by weight, the effect of covering the noodle surface is difficult to obtain, and if it exceeds 30 parts by weight, not only will the components on the noodle surface flow down, but the flavor will deteriorate, and cooling will proceed, resulting in a temperature difference between the noodle surface and the center. Occurs and the texture becomes worse.
  • the temperature of the water to be deposited is preferably about 20 to 40 ° C.
  • a loosening agent such as emulsifiers, emulsified oils and fats, water-soluble soybean dietary fiber, gum arabic, etc. may be used by dissolving in water for the purpose of improving loosening, etc., but to the extent that it does not affect the flavor. It is preferable to add a small amount. More preferably, hot water or boiled water is used.
  • the freezing treatment in the present invention it is preferable to rapidly freeze at a temperature of about ⁇ 30 to ⁇ 60 ° C. with a spiral freezer or a tunnel freezer.
  • the center temperature of the noodle mass before the freezing treatment is at least 45 ° C. or more, in order to freeze as quickly as possible, take a large bottom area of the tray and reduce the thickness of the noodle mass. It is preferable to do.
  • the preferred thickness is 10 to 30 mm, more preferably 15 to 25 mm. When it is thicker than 30 mm, it is difficult for cold air to reach the center of the noodle mass, and the texture is different between the center of the noodle mass and the surface of the noodle mass. When the thickness is 10 mm or less, the noodle mass tends to break when the frozen noodle mass is taken out from the tray.
  • the raw noodles produced by the conventional method as described above are boiled to make boiled noodles, and then the freezing process is started within 120 seconds without cooling with water or cooling with cold air. It is possible to provide a method for producing frozen noodles having a fresh noodle-like flavor and texture immediately after boiling.
  • Chinese noodles having a strong flavor unique to the noodles such as alkali odor are particularly effective.
  • Example 1 Time from the end of the boil process to the start of the freezing process (Example 1-1) 950 g of semi-strong powder, 50 g of acetylated tapioca starch, 5 g of egg white powder, and 5 g of gluten are mixed with powder, 15 g of sodium chloride, 15 g of citrate preparation (sodium carbonate 50: potassium carbonate 45: polymerized phosphate 5), and 1 g of gardenia pigment 1 The kneaded water dissolved in 340 g was added, and the mixture was kneaded for 4 minutes under normal pressure with a vacuum mixer, and then kneaded for 8 minutes under reduced pressure to prepare a dough.
  • noodle strips After making the noodle strip by compounding the prepared dough, rolling the noodle strip to 1.4 mm by roll rolling, cutting the noodle strip with a No. 18 roll cutting blade to obtain a noodle strip, The noodle strings were cut so as to be 30 cm.
  • the boiled noodle strings were equally divided, placed in two freezing trays to a thickness of 20 mm, placed in an air blast freezer at -35 ° C. and frozen for 30 minutes to prepare frozen Chinese noodle samples. At this time, the time from the end of boiling to the start of freezing was 10 seconds.
  • Example 1-2 A frozen Chinese noodle sample was prepared in the same manner as in Example 1-1 except that the time from the end of boiling to the start of freezing was 30 seconds.
  • Example 1-3 A frozen Chinese noodle sample was prepared in the same manner as in Example 1-1 except that the time from the end of boiling to the start of freezing was 60 seconds.
  • Example 1-4 A frozen Chinese noodle sample was prepared in the same manner as in Example 1-1 except that the time from the end of boiling to the start of freezing was 110 seconds.
  • Example 1-5 A frozen Chinese noodle sample was prepared in the same manner as in Example 1-1 except that the time from the end of boiling to the start of freezing was 120 seconds.
  • Example 1-1 After boiling, a frozen Chinese noodle sample was prepared in the same manner as in Example 1-1, except that it was washed with cold water at 10 ° C. for 30 seconds, drained, and immediately frozen.
  • Example 1-2 After boiling, a frozen noodle sample was prepared in the same manner as in Example 1-1, except that 5 ° C cold air was applied for 120 seconds with a blower and then the freezing treatment was performed.
  • Example 1-3 A frozen Chinese noodle sample was prepared in the same manner as in Example 1-1 except that the time from the end of boiling to the start of freezing was 150 seconds.
  • the evaluation was performed on the loosening during cooking (binding state of the noodle strings), the flavor of the noodle after cooking, and the texture of the noodle after cooking.
  • the evaluation method was performed by five veteran panelists with a maximum of 5 points. After two frozen noodle samples were cooked in a microwave oven for 500W3 minutes 30 seconds, they were placed in a vessel containing 400ml of hot water prepared in advance. The cooked noodles were put in and the degree of loosening of the noodles was evaluated, and then the flavor and texture of the noodles were evaluated.
  • evaluation 5 is very good, evaluation 4 is good, evaluation 3 is acceptable as a product, evaluation 2 is poor and is not possible as a product, evaluation 1 is a product in which the binding part is not unraveled As impossible.
  • evaluation 5 is very good because it has the same flavor as freshly boiled raw noodles, evaluation 4 has a flavor similar to freshly boiled raw noodles, and evaluation 3 is freshly boiled Although it is slightly inferior to raw noodles, the flavor is generally acceptable, evaluation 2 is inferior to freshly boiled raw noodles, flavor is not possible, and evaluation 1 is not possible without feeling the flavor of freshly boiled raw noodles.
  • evaluation 5 was very good with a texture equivalent to freshly boiled raw noodles
  • evaluation 4 was good with a texture close to freshly boiled raw noodles
  • evaluation 3 was boiled
  • evaluation 2 is inferior to freshly boiled raw noodles and is not as texture
  • evaluation 2 is extremely inferior to freshly boiled noodles, and is not possible to have a texture .
  • the product cooled with cold air is not as inferior in flavor and texture as the water-cooled cooling shown in Comparative Example 1-1, but the looseness during cooking is poor, and the raw material immediately after boiling is boiled. Noodle flavor and texture were inferior.
  • the texture was a texture with a poor balance between the texture of the noodle surface and the center of the noodle and a strong elasticity of the surface.
  • Example 1-5 the frozen Chinese noodle samples that started the freezing process within 120 seconds from the end of the boil process without cooling with water or cooling with air were obtained over time. Although there were changes, the looseness, flavor and texture during cooking were generally higher than possible. However, as shown in Comparative Example 1-3, the frozen Chinese noodle sample which started freezing processing 150 seconds after the end of boiling boiled not only the moisture from the noodle surface but also the looseness and flavor during cooking, but also the noodles Since internal gelatinization also progressed, the noodles had a texture as if hot water was stretched, and the evaluation was generally lower than acceptable.
  • Example 2 Amount of adhered water
  • Example 2-1 A frozen Chinese noodle sample was produced according to the method of Example 1-1, except that 10 g of water was sprayed on 100 g of noodle strings placed in the tray and then frozen.
  • Example 2-2 A frozen Chinese noodle sample was produced in accordance with the method of Example 1-3, except that 10 g of water was sprayed on 100 g of noodle strings placed in a tray and then frozen.
  • Example 2-3 A frozen Chinese noodle sample was produced according to the method of Example 1-4, except that 10 g of water was sprayed on a 100 g noodle string placed in a tray and then frozen.
  • Example 2-4 A frozen Chinese noodle sample was produced according to the method of Example 1-5, except that 10 g of water was sprayed on 100 g of noodle strings placed in the tray and then frozen.
  • Example 2-5 A frozen Chinese noodle sample was produced according to the method of Example 1-1, except that 20 g of water was sprayed on 100 g of noodle strings placed in a tray and then frozen.
  • Example 2-6 Frozen Chinese noodle samples were produced according to the method of Example 1-3, except that 20 g of water was sprayed on 100 g of noodle strings placed in the tray and then frozen.
  • Example 2--7 A frozen Chinese noodle sample was produced according to the method of Example 1-4, except that 100 g of noodle strings placed in the tray was sprayed with 20 g of water and then frozen.
  • Example 2-8 A frozen Chinese noodle sample was produced according to the method of Example 1-5, except that 100 g of noodle strings placed in the tray was sprayed with 20 g of water and then frozen.
  • Example 2-9 A frozen Chinese noodle sample was produced according to the method of Example 1-1 except that 100 g of noodle strings placed in the tray was sprayed with 30 g of water and then frozen.
  • Example 2-10 A frozen Chinese noodle sample was produced according to the method of Example 1-3, except that 30 g of water was sprayed on 100 g of noodle strings placed in a tray and then frozen.
  • Example 2-11 A frozen Chinese noodle sample was produced according to the method of Example 1-4 except that 100 g of noodle strings placed in the tray was sprayed with 30 g of water and then frozen.
  • Example 2-12 A frozen Chinese noodle sample was produced according to the method of Example 1-5 except that 100 g of noodle strings placed in the tray was sprayed with 30 g of water and then frozen.
  • Example 2-1 A frozen Chinese noodle sample was produced according to the method of Example 1-1, except that 50 g of water was sprayed on 100 g of noodle strings placed in the tray and then frozen.
  • Example 2-2 A frozen Chinese noodle sample was produced according to the method of Example 1-3, except that 50 g of water was sprayed on 100 g of noodle strings placed in the tray and then frozen.
  • Example 2-3 A frozen Chinese noodle sample was produced according to the method of Example 1-4, except that 50 g of water was sprayed on 100 g of noodle strings placed in the tray and then frozen.
  • Example 2-4 A frozen Chinese noodle sample was produced according to the method of Example 1-5, except that 50 g of water was sprayed on 100 g of noodle strings placed in the tray and then frozen.
  • Comparative Example 2-5 A frozen Chinese noodle sample was produced according to the method of Comparative Example 1-3, except that 10 g of water was sprayed on 100 g of noodle strings placed in a tray and then frozen.
  • Comparative Example 2-6 A frozen Chinese noodle sample was produced according to the method of Comparative Example 1-3, except that 100 g of noodle strings placed in the tray was sprayed with 20 g of water and then frozen.
  • Comparative Example 2--7 A frozen Chinese noodle sample was produced according to the method of Comparative Example 1-3, except that 30 g of water was sprayed on 100 g of noodle strings placed in the tray and then frozen.

Landscapes

  • 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 a pour but de fournir un procédé de fabrication de nouilles congelées qui s'amollissent facilement pendant la cuisson, ont une bonne sensation en bouche et présentent de manière satisfaisante le goût de nouilles crues fraîchement cuites. Pour atteindre ce but, l'invention concerne un procédé de fabrication de nouilles congelées qui s'amollissent facilement pendant la cuisson, ont une bonne sensation en bouche et présentent de manière satisfaisante le goût de nouilles crues fraîchement cuites par l'ébullition de nouilles crues, préparées selon des procédés habituels pour obtenir des nouilles cuites, et par le démarrage d'un processus de congélation pendant 120 secondes sans refroidir les nouilles avec de l'eau courante ou de l'air froid.
PCT/JP2017/000334 2016-01-06 2017-01-06 Procédé de fabrication de nouilles congelées WO2017119507A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2016000817A JP6357175B2 (ja) 2016-01-06 2016-01-06 冷凍麺の製造方法
JP2016-000817 2016-01-06

Publications (1)

Publication Number Publication Date
WO2017119507A1 true WO2017119507A1 (fr) 2017-07-13

Family

ID=59273724

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2017/000334 WO2017119507A1 (fr) 2016-01-06 2017-01-06 Procédé de fabrication de nouilles congelées

Country Status (2)

Country Link
JP (1) JP6357175B2 (fr)
WO (1) WO2017119507A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5771372A (en) * 1980-10-21 1982-05-04 Hoshino Bussan Kk Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle
JPH0466066A (ja) * 1990-07-05 1992-03-02 Kazuko Kobayashi 味付き冷凍茹麺
JP2012016295A (ja) * 2010-07-06 2012-01-26 Kaneka Corp 麺食品
WO2014045652A1 (fr) * 2012-09-20 2014-03-27 日清フーズ株式会社 Nouilles congelées emballées pour une cuisson à micro-ondes

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS5771372A (en) * 1980-10-21 1982-05-04 Hoshino Bussan Kk Method and apparatus for manufacturing frozen noodle having excellent palatability, and method for thawing said frozen noodle
JPH0466066A (ja) * 1990-07-05 1992-03-02 Kazuko Kobayashi 味付き冷凍茹麺
JP2012016295A (ja) * 2010-07-06 2012-01-26 Kaneka Corp 麺食品
WO2014045652A1 (fr) * 2012-09-20 2014-03-27 日清フーズ株式会社 Nouilles congelées emballées pour une cuisson à micro-ondes

Also Published As

Publication number Publication date
JP2017121194A (ja) 2017-07-13
JP6357175B2 (ja) 2018-07-11

Similar Documents

Publication Publication Date Title
MX2011004733A (es) Metodo para producir fideos instantaneos secados por vapor de aire caliente a alta temperatura.
JP5553946B1 (ja) 冷凍調理済み麺類およびその製造方法
WO2021039297A1 (fr) Nouilles chinoises non frites et leur procédé de production
CN105407737A (zh) 经冷冻烹调的面条类的制造方法
JP6811567B2 (ja) 生麺及び冷凍麺の製造方法
JP5430808B1 (ja) 冷凍麺類とその製造方法
JP6636830B2 (ja) 糖質が低減された電子レンジ用冷凍麺類の製造方法
RU2714250C2 (ru) Обжаренная в масле лапша быстрого приготовления
JP6553983B2 (ja) 冷凍調理済み生麺類の製造方法
JP2019013156A (ja) 冷凍麺の製造方法
JP2006246773A (ja) 中華生麺の製造方法
JP6357175B2 (ja) 冷凍麺の製造方法
JP6506135B2 (ja) 冷蔵調理済み生パスタ類の製造方法
JP2013066462A (ja) 麺スナック菓子の製造方法、麺スナック菓子
WO2017099133A1 (fr) Procédé de fabrication de nouilles de farine de riz type vermicelles
JP6321627B2 (ja) 冷凍グラタンの製造方法
WO2016153033A1 (fr) Nouilles à base de farine de riz cuites
JP6724015B2 (ja) 冷凍調理済み調味麺類の製造方法
WO2023008078A1 (fr) Procédé de fabrication de nouilles congelées
JP7055179B2 (ja) 生中華麺及び冷凍中華麺の製造方法
JPWO2017099132A1 (ja) 熱処理米粉の製造方法及び食品の製造方法
JP5753106B2 (ja) 麺スナック菓子の製造方法、麺スナック菓子
JP6548432B2 (ja) 冷凍食品及び冷凍食品の製造方法
WO2020203748A1 (fr) Ingrédients de rouleau de printemps, rouleau de printemps à cuisson instantanée et son procédé de fabrication
JP2000041605A (ja) ゆでパスタ及びレトルトパスタ並びにその製造方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 17736044

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

122 Ep: pct application non-entry in european phase

Ref document number: 17736044

Country of ref document: EP

Kind code of ref document: A1