JP4864938B2 - Frozen noodles and method for producing the same - Google Patents

Description

  The present invention relates to frozen noodles, and particularly to cooked frozen noodles that have the same glossiness and fragrance as freshly prepared and have good entanglement between the seasoning liquid and the noodles, and a method for producing the same.

  Many cooked frozen noodles that can be eaten simply by heating and thawing during eating are already known.

  For example, frozen noodles (Patent Document 1) frozen by bringing cooked noodles and a gelatin-added seasoning liquid into contact with each other, and slicing a solid sauce made of gelatin and sauce and placing the solid sauce on a fried noodle Frozen frozen fried noodles (Patent Document 2) are known, but these are the same as freshly prepared because gelatin becomes a liquefied state and the seasoning liquid and sauce penetrate into the noodle mass when heated and thawed at the time of eating. There was a problem of lack of flavor and poor entanglement between the seasoning liquid and the noodles.

  In addition, in the container, a seasoning liquid having a viscosity at 70 ° C. of 1000 to 8000 cp with a C-type viscometer is placed, and the noodles are placed in a state of partial contact with the seasoning liquid, and then frozen noodles (Patent Document 3) is also known, but when this seasoning liquid is also heated and thawed at the time of eating, it is fluidized in the lower side of the noodle mass, so it is impossible to adjust the amount of use in the first place, and heating After thawing, when the container is inverted and placed, the fluidized seasoning liquid is applied to the noodles and penetrates into the noodle mass, so the same glossiness and fragrance as freshly prepared In addition, there was a problem that the entanglement between the seasoning liquid and the noodles was poor.

JP 2001-37434 A Japanese Patent Laid-Open No. 08-107775 JP 2006-20630 A

  The present invention has been made in view of the conventional problems as described above, and has the same glossiness and fragrance as freshly prepared cooked noodles at the time of eating, cooked frozen noodles having good entanglement with the seasoning liquid and the noodles, and It is an object to provide a manufacturing method thereof.

  As a result of intensive research to solve the above problems, the present inventor prepared a seasoning liquid adjusted to a specific viscosity and freezing point, and placed it on the top of the cooked noodles to freeze them. As well as when the seasoning liquid is placed, the seasoning liquid is not fluidized by the heating and thawing process at the time of eating, and therefore does not penetrate into the noodle mass. -The present invention was completed by finding that frozen noodles having aroma and having good entanglement with the seasoning liquid and noodles were obtained.

  That is, in the present invention, a frozen product of seasoning liquid having a viscosity of 2 to 20 Pa · s before freezing and having a freezing point of −15 to −5 ° C. is placed on the frozen product of cooked noodles. The above-mentioned problems are solved by frozen noodles characterized by the above.

  In addition, the present invention is to place the seasoning liquid having a viscosity of 2 to 20 Pa · s before freezing and having a freezing point of −15 to −5 ° C. on the top of the cooked noodles, and then to freeze the noodles. The above-described problems are solved by the featured method for producing frozen noodles.

  The frozen noodles of the present invention maintain the state of being placed on the top of the noodles in a predetermined shape without fluidizing the seasoning liquid even by heating and thawing treatment at the time of eating. Therefore, since the seasoning liquid does not penetrate into the noodle mass, it is difficult to realize with conventional frozen foods, and it has the same glossiness and fragrance as freshly prepared at the time of eating, and also obtains noodles with good entanglement between the seasoning liquid and the noodles Can do. Furthermore, if an individual adjusts the taste using an appropriate amount of the seasoning liquid according to his / her preference, or if the seasoning of the cooked noodles is sufficient, the individual can eat without using any seasoning liquid.

The frozen cooked noodles in the present invention are frozen noodles that have been subjected to a minimum of seasoning so that they can be eaten as they are, with sauces attached to the heat-treated noodles.
Examples of the noodles include fried udon; pasta such as spaghetti and macaroni; Chinese noodles such as fried noodles and jar noodles, and fried noodles are particularly preferred.

  Any heat treatment means may be used as long as the noodles can be converted into alpha by a heat treatment that can be eaten. Examples thereof include boiled, steamed, fried, baked, microwave heating using a microwave oven, and the like. The heat treatment conditions for these noodles, for example, the amount of water added to the noodles, the heating time, the yield, the cooling temperature, etc. may be appropriately selected according to each noodle.

  Sauces are not limited to narrow sources such as Worcester sauce, pasta sauce, medium-concentrated sauce, and thick sauce, but may be any commonly used sources such as meat sauce, white sauce, carbonara, taraco sauce, Examples include Napolitan sauce, Ankake sauce, curry sauce, and jar noodle sauce. Moreover, the said sauces may contain suitably cooked ingredients, such as vegetables, mushrooms, meat, seafood, eggs, and spices.

The means for attaching the sauces to the heat-treated noodles is not particularly limited as long as the sauces can be attached to the surface of the noodle strings, and examples thereof include immersion, dusting, spraying, mixing, and sauteing.
The amount of the sauce added to the heat-treated noodles may be a normal amount according to the types of the noodles and the sauce. Specifically, 5-30 mass parts of sauces are made to adhere to 200 mass parts of heat-processed noodles, More preferably, 10-25 mass parts is made to adhere.

  The freezing means is not particularly limited as long as the cooked noodles can be completely frozen, but quick freezing is preferable from the viewpoint of maintaining the texture of the noodles after thawing. The freezing temperature and storage temperature at this time may be −15 to −5 ° C. or lower, preferably −15 ° C. or lower, and particularly preferably −20 ° C. or lower.

The frozen seasoning liquid in the present invention is a frozen seasoning liquid having a viscosity of 2 to 20 Pa · s and a freezing point of −15 to −5 ° C. before freezing.
Here, the viscosity is measured at a product temperature of 20 ° C. using a B-type viscometer, for example. This viscosity of 2 to 20 Pa · S is essential for making a seasoning liquid that does not fluidize before freezing or after thawing and retains a certain shape. In particular, it has a viscosity of 5 to 20 Pa · s. It is more preferable to use a seasoning liquid having a fragrance that gives the noodles the same glossiness and fragrance as freshly prepared and that has good entanglement between the noodles and the seasoning liquid.
Further, this freezing point of -15 to -5 ° C is indispensable for making a seasoning liquid that does not fluidize not only after freezing but also after heating and thawing, and maintains a certain shape. It is more preferable to use a seasoning liquid having a freezing point of −5 ° C. in order to give noodles with the same glossiness and fragrance as freshly prepared, and to obtain noodles with good entanglement between the seasoning liquid and the noodles.
By the way, when using a seasoning liquid having a viscosity of less than 2 Pa · s and a freezing point exceeding −5 ° C., the noodles cannot be provided with the same glossiness and fragrance as freshly prepared at the time of eating. Moreover, since the seasoning liquid naturally permeates into the cooked noodles and the taste is thin and a large amount of seasoning liquid is required, an appropriate glossiness and aroma may be impaired. On the other hand, when using a seasoning liquid that exceeds 20 Pa · s and is less than −15 ° C., the noodles can hardly be given the same glossiness and fragrance as freshly prepared, and the seasoning liquid becomes too hard. The entanglement between the noodles and the seasoning liquid becomes very bad, and the seasoning liquid may be dripped without becoming freezing.
In addition, when a seasoning liquid having a viscosity of 2 to 20 Pa · s and having a freezing point of −15 to −5 ° C. before freezing is used, each person can use an appropriate amount of the seasoning liquid according to their taste. Can be adjusted.
In addition, as usage-amount of seasoning liquid, it is 10-30 mass parts with respect to 200 mass parts of cooked noodles, Preferably it is 15-25 mass parts, More preferably, it is 15-20 mass parts.

The seasoning liquid in the present invention is obtained, for example, by mixing all ingredients such as seasoning ingredients, an appropriate amount of thickener, and an appropriate amount of water, and appropriately heating and adjusting so that the viscosity and freezing point range.
Here, the seasoning ingredients include the above sauces; soy sauce; mustard; spices such as garlic, ginger, pepper, pepper, thyme, sage and other spices and herbs; salt; liquor, vinegar, mirin, wine; glutamic acid, inosine acid And the like, and these can be used alone or in combination of two or more.

In addition, examples of the thickener in the present invention include starches, gums, animal and vegetable proteins, pectins, celluloses, polysaccharides derived from seaweed, etc. Starches or gums are particularly preferred from the viewpoint of imparting and improving the entanglement between the noodle and the seasoning liquid. These thickeners can be used alone or in combination of two or more.
In addition, as content of a thickener, in all raw materials, Preferably it is 0.1-10.0 mass%, More preferably, it is 1.0-8.0 mass%, More preferably, it is 1.0-5.0. % By mass.

Here, as starches, raw starches such as potato starch, tapioca starch, corn starch of corn starch and waxy starch, ground starch such as potato starch, ground starch such as rice starch; Examples include those subjected to chemical treatment such as pregelatinization, oxidation, etherification, and esterification with an organic acid, and among these, potato starch and tapioca starch are particularly preferred from the viewpoint of viscosity and flavor stability.
In addition, when using starch, as the content, in all raw materials, Preferably it is 0.1-10.0 mass%, More preferably, it is 1.0-8.0 mass%, More preferably, it is 1.0- 5.0% by mass.

Examples of gums include xanthan gum, gellan gum, locust bean gum, guar gum, tragacanth gum, and gum arabic. Among these, xanthan gum is particularly preferable from the viewpoint of viscosity and flavor stability.
In addition, when using gums, as the content, in all the raw materials, Preferably it is 0.01-10.0 mass%, More preferably, it is 0.01-0.1 mass%, More preferably, it is 0.01- 0.05% by mass.

  When using a combination of starches and gums, the blending ratio of starches and gums is from 0.001 to 0.5% by weight of gums per 1 part by weight of starches from the viewpoint of viscosity and flavor stability. Part is preferable, and 0.001 to 0.1 part by mass is particularly preferable.

  Moreover, when using water, as the content, 0-30 mass% is preferable in all the raw materials, 0-25 mass% is more preferable, Furthermore, 0-21 mass% is preferable.

In addition, fats and oils, pH adjusting components, and the like can be appropriately added and blended with the seasoning liquid.
Here, the fats and oils may be those usually used in foods, such as rapeseed oil, soybean oil, sunflower oil, safflower oil, cottonseed oil, olive oil, cacao butter, palm oil, corn oil and wheat germ oil. Vegetable oils and fats, animal oils such as fish oil, beef tallow, pork fat, butter, shortening, margarine and the like, and curable fats and oils thereof can be used, and these can be used alone or in combination of two or more.

  In addition, pH adjusting components include acetic acid, fumaric acid, malic acid, lactic acid, gluconic acid, tartaric acid and other organic acid salts, phosphoric acid, hydrochloric acid, sulfuric acid and other inorganic salts, potassium hydroxide, sodium hydroxide and other hydroxides. Products, basic amino acids such as aqueous ammonia, arginine, and lysine. These pH adjusting components can be used alone or in combination of two or more.

  The frozen noodles of the present invention may be produced by placing a separately frozen seasoning liquid on top of the frozen cooked noodles, but the unfrozen seasoning liquid is placed on top of the unfrozen cooked noodles. It is preferable from the viewpoint of efficiency that both are frozen at the same time and then manufactured.

The cooked noodles and seasoning liquid may be frozen after filling into the packaging container, or filled into the packaging container after freezing.
The shape of the packaging container used here is not particularly limited, and examples thereof include a bag shape, a cup shape, a tray shape, and the like. These may be used in combination as appropriate, and may be used in combination as appropriate. A push lid, a cover lid, a pillar lid, etc. May be used. Incidentally, in the case of a bag shape, it is preferable to fill after freezing.
Moreover, as a raw material of a packaging container, what is necessary is just the material normally used for the packaging container of foodstuffs, For example, a polyethylene terephthalate, a crystallized polyethylene terephthalate, a polypropylene, polyethylene, a polystyrene, and these composite materials are mentioned. Among these, what can respond to the heat processing of a microwave oven is preferable.
The packaging container is preferably provided with a ventilation portion from the viewpoint of preventing deaeration and rupture, and the ventilation portion is preferably provided on the upper surface of the packaging container from the viewpoint of easy deaeration. preferable. Examples of the shape of the ventilation portion include a circular shape, an elliptical shape, a triangular shape, a rectangular shape, a polygonal shape, and a cut shape.

  The heating and thawing means for eating the frozen noodles obtained in the present invention may be natural thawing or slow thawing, but rapid thawing is preferably performed by a heat treatment such as a microwave treatment, a heating steam treatment, or an oven treatment. In addition, when the frozen noodles are packaged in a packaging container, it is preferable to thaw the frozen noodles together with the packaging container in a microwave oven from the viewpoint of simplicity of cooking during eating.

  EXAMPLES Hereinafter, although an Example and a comparative example are given and this invention is demonstrated further more concretely, this invention is not limited at all by the following examples.

Production Example 1
All the raw materials shown in the following Table 1 were mixed, heated at 90 ° C., heated for 5 minutes and cooked to prepare frozen noodle seasonings 1 to 5 and comparative seasonings 1 to 3, respectively.
The concentrated medium sauce was prepared by heating 100 parts by weight of the medium source at 90 ° C. and removing 20 parts by weight of water.
The viscosities of the obtained seasonings 1 to 5 and comparative seasonings 1 to 3 were measured at 20 ° C. using a known B-type viscometer. Moreover, the freezing point of each said seasoning liquid was measured using the freezing point measuring apparatus (A brand name "Ondotori" TNDD company make). These results are shown in Table 2.

Example 1
(1) First, 200 g of Chinese noodles for fried noodles was fried using 20 g of a commercially available medium-concentrated sauce to obtain cooked fried noodles. This cooked fried noodle was used as a reference product in Test Example 1 described later.
(2) Next, after storing the cooked fried noodles in a heat-resistant tray, after placing the seasoning liquid 1 prepared above on the top of the cooked fried noodles using the amount shown in Table 3, Both were rapidly frozen at −20 ° C. to obtain frozen fried noodles.

Examples 2-5
Frozen fried noodles were obtained in the same manner as in Example 1 except that the amounts of “Seasoning liquid 2” to “Seasoning liquid 5” shown in Table 3 were used instead of “Seasoning liquid 1”.

Comparative Examples 1-3
Frozen fried noodles were obtained in the same manner as in Example 1 except that the amounts shown in Table 3 were used for “Comparative seasoning liquid 1” to “Comparative seasoning liquid 3” instead of “Seasoning liquid 1”.

Comparative Example 4
Frozen fried noodles were obtained in the same manner as in Example 1 except that “seasoning liquid 1” was not used.

Test example 1
Frozen fried noodles obtained in Examples 1 to 5 and Comparative Examples 1 to 4 were thawed in a microwave oven at 500 W for 3 minutes, and then mixed with seasoning liquid and fried noodles, and the following evaluation criteria were used using 10 panelists. Sensory evaluation was performed according to
The average score of the evaluation results for these frozen yakisoba is shown in Table 4 below.

Evaluation criteria (glossy / fragrant)
5: Feels almost the same glossiness and fragrance as the control product.
4: Feels glossy and fragrant to a degree slightly inferior to the control product.
3: Inferior to the control product, but feels glossy and fragrant.
2: It is considerably inferior to a control product, and gloss and fragrance are not felt so much.
1: It is considerably inferior to the control product, and no gloss or fragrance is felt.

Evaluation criteria (entanglement of seasoning liquid and noodles)
5: The seasoning liquid is very well entangled with the noodles and the taste is clearly felt.
4: The seasoning liquid is well entangled with the noodles, and the taste is felt to a certain extent.
3: The seasoning liquid is entangled with the noodles and the taste is felt.
2: The seasoning liquid does not entangle with the noodles so much that the taste is not felt.
1: The seasoning liquid hardly entangles with the noodles and the taste is not felt at all.

After thawing frozen fried noodles using seasoning liquids 1-5, the mixture of the seasoning liquid and fried noodles felt almost the same glossiness and fragrance compared to freshly prepared fried noodles (contrast product). The frozen fried noodles using ~ 5 had a glossy and fragrant taste similar to freshly prepared fried noodles at the time of eating.
In the frozen fried noodles using the comparative seasonings 1-3, there was no gloss or fragrance similar to freshly made at the time of eating, the entanglement with the noodles was bad, and the taste was not felt.
In addition, the frozen fried noodles produced in Comparative Example 4 did not have the same glossiness and fragrance as freshly made.
Furthermore, the frozen fried noodles using the seasoning liquids 1 to 5 are maintained in the state of being placed on top of the noodles in a predetermined shape without fluidizing the seasoning liquid even by the microwave heating and thawing process at the time of eating. Because the seasoning liquid does not penetrate into the noodle mass, the individual adjusts the taste using an appropriate amount of the seasoning liquid according to their preference, or if the seasoning of the cooked noodles is sufficient, use the seasoning liquid at all. I was able to eat as it was.

Comparative Example 5
The gelatin-containing seasoning liquid was prepared by mixing 4 parts by weight of gelatin and 96 parts by weight of medium-concentrated sauce. After solidification, 18 g of gelatin-containing seasoning liquid was used (see Examples in Patent Document 2).
It carried out like Example 1 except having replaced with "the seasoning liquid 1" and having used the "gelatin containing seasoning liquid".

Comparative Example 6
For the seasoning solution, 9.5% medium sauce, 11.5% soybean oil and 34.0% water are heated and mixed. When the liquid temperature reaches 80 ° C, the starch is dissolved in water, and the concentration is 5 It was prepared by adding 45% of a starch solution adjusted to 0.0% and further heating and mixing, and adjusting the viscosity at 70 ° C. to 2000 cP with a C-type viscometer. After standing to cool, 18 g of the seasoned seasoning liquid was used (see Examples in Patent Document 3).
It carried out like Example 1 except having replaced with the "seasoning liquid 1" and using the "anke seasoning liquid".

The average score of the evaluation results for the frozen noodles produced in Comparative Examples 5 and 6 is shown in Table 5 below.
In addition, these frozen noodles have a feeling of freshly made at the time of eating, the taste of the whole noodles is bad, and the flavor of the seasoning liquid and the noodles is not good, and each person adjusts the taste using the appropriate amount of the seasoning liquid according to their preference. I couldn't.

Claims (2)

  It is characterized in that a frozen product of seasoning liquid having a viscosity of 2 to 20 Pa · s before freezing and having a freezing point of −15 to −5 ° C. is placed on top of the frozen product of cooked noodles. Frozen noodles.   A frozen noodles characterized in that it is frozen after placing a seasoning liquid having a viscosity of 2 to 20 Pa · s before freezing and having a freezing point of −15 to −5 ° C. on top of the cooked noodles. Production method.