JPH0889193A - Production of frozen noodle - Google Patents
Production of frozen noodleInfo
- Publication number
- JPH0889193A JPH0889193A JP6258912A JP25891294A JPH0889193A JP H0889193 A JPH0889193 A JP H0889193A JP 6258912 A JP6258912 A JP 6258912A JP 25891294 A JP25891294 A JP 25891294A JP H0889193 A JPH0889193 A JP H0889193A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- frozen
- bag
- noodle
- soup
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000010610 frozen noodles Nutrition 0.000 title claims abstract description 49
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 235000012149 noodles Nutrition 0.000 claims abstract description 115
- 238000007710 freezing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 16
- 235000014347 soups Nutrition 0.000 abstract description 48
- 238000000034 method Methods 0.000 abstract description 16
- 239000000344 soap Substances 0.000 abstract 2
- 238000004321 preservation Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 description 13
- 235000015067 sauces Nutrition 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 11
- 239000000835 fiber Substances 0.000 description 9
- 238000002791 soaking Methods 0.000 description 7
- 239000002562 thickening agent Substances 0.000 description 7
- 238000009835 boiling Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000010521 absorption reaction Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000008446 instant noodles Nutrition 0.000 description 2
- 230000001788 irregular Effects 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 229920006255 plastic film Polymers 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004743 Polypropylene Substances 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 235000009537 plain noodles Nutrition 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明の冷凍麺の製造方法に関
し、とくに、麺線へのつゆの付着が良くなって美味に食
べられる冷凍麺の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing frozen noodles according to the present invention, and more particularly to a method for producing frozen noodles in which soup sauce adheres well to noodle strings and can be eaten deliciously.
【０００２】[0002]
【従来の技術】冷凍麺は下記の工程で製造している。 麺線を熱湯に浸漬してゆでる。 ゆでた麺線を冷凍容器に入れて、冷凍室に搬入して
冷凍する。 冷凍された麺線を冷凍容器から取り出し、プラスチ
ックフィルム製の包装袋に入れて口封じする。 このようにして製造される冷凍麺は、食べるときに包装
袋から取り出して熱湯に浸漬して加熱し、別に加熱し、
あるいは一緒に加熱したつゆとどんぶりに入れて食べて
いる。2. Description of the Related Art Frozen noodles are manufactured by the following steps. Boil the noodle strings in boiling water. Put the boiled noodles in a freezer container and bring them into a freezer to freeze. The frozen noodle strings are taken out from the freezing container, placed in a plastic film packaging bag, and sealed. The frozen noodles produced in this way are taken out of the packaging bag when eaten, immersed in hot water for heating, and separately heated,
Or put it in a bowl of soup and bowl that is heated together.
【０００３】[0003]
【発明が解決しようとする課題】以上の製造方法は、ゆ
でた麺線を冷凍用の容器に入れて冷凍し、冷凍された後
に冷凍容器から取り出して包装するので、冷凍容器に入
れ、また冷凍容器から取り出すのに手間がかかる欠点が
ある。とくに、冷凍された麺線の取り出しは、凍結され
た麺線を取り出すので手が冷たく、作業環境も非常に悪
い。さらに、冷凍麺を一個一個取り出すので、極めて多
労働でもある。According to the above-mentioned manufacturing method, the boiled noodle strings are put in a freezing container to be frozen, and after being frozen, they are taken out of the freezing container and packaged. There is a drawback that it takes time to remove from the container. In particular, when the frozen noodles are taken out, the hands are cold because the frozen noodles are taken out, and the working environment is very bad. Furthermore, since each frozen noodle is taken out individually, it is extremely labor intensive.
【０００４】ところで、冷凍麺の改良された製造方法と
して、食べるときの加熱を簡素化するために、冷凍麺を
網袋に収納する技術が開発されている（実開平４−３０
８９０号公報）。この公報に記載される冷凍麺は、冷凍
の完了した麺線を網袋を収納している。食べるときは、
網袋から出さないで熱湯に浸漬し、加熱された麺線を網
袋から取り出して、つゆと一緒にどんぶんに入れて食べ
るようにしている。この方法は、冷凍麺を加熱して食べ
るときに、加熱ようのざるを使用する必要がなく、手が
るに食べることができる特長がある。By the way, as an improved method for producing frozen noodles, a technique of storing frozen noodles in a mesh bag has been developed in order to simplify the heating when eating (actual use Kaihei 4-30).
890). The frozen noodles described in this publication have a mesh bag containing the noodle strings that have been frozen. When eating
The noodles are soaked in boiling water without removing them from the net bag, and the heated noodle strings are taken out from the net bag and put in a bowl with the soup sauce for eating. This method has the feature that when heating and eating frozen noodles, there is no need to use a colander for heating, and the noodles can be eaten easily.
【０００５】ところで、麺類は、つゆの付着量を多くす
ると美味に食べられ性質がある。つゆの付着しやすい麺
線は、つゆに浸漬すると多量のつゆが付着して風味が向
上する。この麺線は、つゆを濃い味にする必要がない。
このため、つゆを薄味にして、食べるときに辛すぎるこ
とがなく、つゆの味も改善できる特長がある。このこと
を実現するために、波型に変形した麺線が開発されてい
る。波型に成形した麺線は、表面積が大きくなってだし
の付着量を多くできる。ただ、麺線をこの形状に成形す
る方法は、成形処理に手間がかかると共に、即席麺のイ
メージが強くなる。このため、即席麺でない麺類をこの
形状に成形することができない。By the way, noodles have the property that they can be eaten deliciously if the amount of attached soup is increased. When noodle strings are liable to adhere to the soup, a large amount of soup will adhere to the noodles when they are dipped in the soup to improve the flavor. This noodle band does not require the soup to have a strong taste.
For this reason, the taste of soup is improved by making the soup lighter and not overly spicy when eating. In order to achieve this, corrugated noodle strips have been developed. The corrugated noodle strip has a large surface area and can increase the amount of dashi stock attached. However, the method of forming noodle strings into this shape requires a lot of time and effort for the forming process, and the image of instant noodles becomes stronger. Therefore, noodles that are not instant noodles cannot be formed into this shape.
【０００６】本発明は、従来のこれ等の欠点を解決する
ことを目的に開発されたもので、本発明の重要な目的
は、簡単かつ容易に、しかも能率よく多量生産できると
共に、麺線に付着するつゆ量を多くして美味にできる冷
凍麺の製造方法を提供することにある。さらに、本発明
の他の重要な目的は、薄味のつゆで美味に食べられる冷
凍麺の製造方法を提供するにある。The present invention was developed for the purpose of solving these drawbacks of the prior art, and an important object of the present invention is to easily and easily produce a large amount of noodles efficiently and to produce noodle strings. It is an object of the present invention to provide a method for producing frozen noodles in which the amount of attached soup sauce can be increased to make it delicious. Further, another important object of the present invention is to provide a method for producing frozen noodles that can be deliciously eaten with a light-tasting sauce.
【０００７】[0007]
【課題を解決するための手段】本発明の冷凍麺の製造方
法は、前述の目的を達成するために下記の構成を備え
る。本発明の冷凍麺の製造方法は、冷凍麺を網袋に入れ
て凍結状態に保存する冷凍麺の製造方法を改良したもの
で、従来のように、冷凍した後に網袋に収納するのでは
なく、ゆでた麺線を冷凍する前に網袋に収納する。網袋
に収納した状態で麺線を冷凍する。凍結した冷凍麺を収
納する網袋を、さらに外袋に入れて保存することを特徴
とする。The method for producing frozen noodles of the present invention has the following constitution in order to achieve the above object. The method for producing frozen noodles of the present invention is an improvement of the method for producing frozen noodles in which frozen noodles are put in a mesh bag and stored in a frozen state. , Store the boiled noodle strings in a mesh bag before freezing. Freeze the noodle strings in a net bag. The mesh bag for storing frozen frozen noodles is further stored in an outer bag.
【０００８】[0008]
【作用】本発明の冷凍麺の製造方法は、網袋を、ゆで麺
を冷凍する容器と、麺線のつゆ付着量を多くする部材と
に併用する。網袋に入れたゆで麺は短時間で効率よく凍
結される。網袋が通気性に優れるからである。網袋に入
で凍結された冷凍麺は、従来のように冷凍容器から取り
出して包装袋に入れ換える必要がない。In the method for producing frozen noodles according to the present invention, the mesh bag is used in combination with a container for freezing boiled noodles and a member for increasing the amount of soup attached to the noodle strings. The boiled noodles put in the mesh bag can be frozen efficiently in a short time. This is because the mesh bag has excellent breathability. Frozen noodles put in a mesh bag and frozen are not required to be taken out from the freezing container and replaced in a packaging bag as in the conventional case.
【０００９】さらに、柔軟なゆで麺を凍結する前に網袋
に入れると、麺線が網袋に接触して表面に凹凸ができ
る。麺線表面の凹凸は、麺線の表面積を多くしてつゆの
付着量を多くする。さらに、柔軟な状態で網袋に入れら
れて網袋によって表面に凹凸ができた麺線は、凹凸のあ
る状態で凍結される。凹凸状態で網袋に入れて保存され
る麺線は、凍結された状態では硬くなっているので、表
面を凹凸形状に保持する。この形状に成形された冷凍麺
を熱湯に浸漬して加熱し、その後つに浸漬すると多量の
つゆが付着する。凹凸形状によって表面積が増加し、凹
部につゆが溜るからである。つゆの付着量がおおい麺線
は、薄味のつゆで美味に食べられる特長がある。Furthermore, if the soft boiled noodles are put in a mesh bag before being frozen, the noodle strings come into contact with the mesh bag to form irregularities on the surface. The unevenness of the noodle string surface increases the surface area of the noodle string and increases the amount of the soup sauce attached. Furthermore, the noodle strings, which are placed in a mesh bag in a flexible state and have irregularities on the surface by the mesh bag, are frozen in the irregular state. The noodle strings, which are stored in a mesh bag in a concavo-convex state, are hard in the frozen state, so that the surface is kept in a concavo-convex shape. When the frozen noodles formed in this shape are dipped in hot water to heat them and then dipped into one, a large amount of soup is attached. This is because the surface area increases due to the uneven shape and soup is accumulated in the recesses. Noodles, which have a large amount of soup, have the characteristic that they can be eaten deliciously with a light soup.
【００１０】[0010]
【実施例】以下、本発明の実施例を基づいて説明する。
ただし、以下に示す実施例は、本発明の技術思想を具体
化するための冷凍麺の製造方法を例示するものであっ
て、本発明は冷凍麺の製造方法を下記のものに特定しな
い。EXAMPLES Examples of the present invention will be described below.
However, the following examples illustrate the method for producing frozen noodles for embodying the technical idea of the present invention, and the present invention does not specify the method for producing frozen noodles as follows.
【００１１】冷凍麺は下記の工程で製造される。 小麦粉１０ｋｇに、４リットルの食塩水を加えて混
練りする。食塩水は水４リットルに対して食塩１５０ｇ
を溶解させたものである。 混合機、麺帯機、延機、切出機を使用して３．３ｍ
ｍ角の麺線に加工する。３．３ｍｍ角の麺線はうどんで
ある。ただ、うどんは、麺線の太さを２〜５ｍｍ角と
し、あるいはこれに近似する断面積とすることもでき
る。麺線をきしめんに加工するときは、幅を５〜７ｍｍ
の紐状に加工する。さらに、麺線を素麺やそば麺とする
ときは、１〜２ｍｍ角ないしはこれと同等の断面積の線
状に加工する。 麺線を沸騰水に浸漬してゆで麺とする。３．３ｍｍ
角の麺線であるうどん麺は、沸騰水の浸漬時間を約１５
分とする。麺線が太くなると熱湯に浸漬する時間を長く
し、細くなると短くする。Frozen noodles are manufactured by the following steps. Knead by adding 4 liters of salt solution to 10 kg of flour. Salt water is 150g of salt for 4 liters of water
Is dissolved. 3.3m using a mixing machine, noodle band machine, spreading machine, and cutting machine
Process into square noodles. The noodles of 3.3 mm square are udon noodles. However, the noodles may have a noodle band with a thickness of 2 to 5 mm square or a cross-sectional area similar to this. When processing noodle strings into a crisp noodle, the width is 5 to 7 mm
Processed into a string shape. Furthermore, when making noodles into plain noodles or buckwheat noodles, the noodles are processed into a linear shape having a 1 to 2 mm square or a cross-sectional area equivalent to this. Dip noodles in boiling water to make boiled noodles. 3.3 mm
Udon noodles, which are noodles at the corners, take about 15 minutes to soak boiling water.
Minutes. The thicker the noodle strips, the longer the time of immersion in hot water, and the thinner the noodle strips, the shorter the noodle strips.
【００１２】 ゆで麺を２００ｇに分離し、冷凍する
ことなく網袋に充填して口封じする。網袋は、プラスチ
ック繊維を碁盤格子状に連結して網材を袋状にしたもの
である。網袋を構成するプラスチック繊維は、ナイロン
繊維、ポリエチレン繊維、ポリプロピレン繊維等が使用
できる。網袋の編目の大きさは、収納する麺線が漏れ
ず、柔軟な麺線の表面に効率よく凹凸を設けることがで
き、さらに、収納した麺線を冷凍するときに冷気がスム
ーズに通過するように設計される。網目の大きさは、た
とえば約４ｍｍとする。ただし、本発明の製造方法は、
ゆで麺を収納する網袋の編目を特定せず、編目の大きさ
は好ましくは２〜１０ｍｍ、さらに好ましくは、３〜８
ｍｍに設計される。さらに、網袋を構成する繊維は、太
くして麺線に深い凹凸を成形できる。ただ繊維を太くす
ると網袋のコストが高くなると共に、柔軟に変形できな
くなる。このため、網袋を構成する繊維は、たとえば
０．１〜１．２ｍｍ、好ましくは０．１〜０．８ｍｍ、
さらに好ましくは０．１〜０．５ｍｍとする。The boiled noodles are separated into 200 g, filled in a mesh bag and sealed without freezing. The mesh bag is a bag-shaped mesh made by connecting plastic fibers in a grid pattern. Nylon fibers, polyethylene fibers, polypropylene fibers and the like can be used as the plastic fibers forming the mesh bag. The size of the mesh of the mesh bag is such that the noodles to be stored do not leak, and unevenness can be efficiently provided on the surface of the flexible noodles. Furthermore, cold air passes smoothly when the stored noodles are frozen. Designed to be. The size of the mesh is, for example, about 4 mm. However, the manufacturing method of the present invention,
The size of the mesh is not specified, and the size of the mesh is preferably 2 to 10 mm, more preferably 3 to 8 without specifying the mesh.
Designed to mm. Furthermore, the fibers constituting the mesh bag can be made thick to form deep irregularities on the noodle strings. However, if the fiber is made thicker, the cost of the net bag becomes higher and the fiber cannot be deformed flexibly. Therefore, the fibers constituting the mesh bag are, for example, 0.1 to 1.2 mm, preferably 0.1 to 0.8 mm,
More preferably, it is 0.1 to 0.5 mm.
【００１３】 麺線を入れた網袋を冷凍室に搬入し、
麺線を冷凍して凍結する。麺線の凍結は、麺線を入れた
網袋を通気性の金属網、あるいは金属板である棚に並
べ、約−２５℃の冷気を強制送風して短時間で行う。た
だし、冷気の温度は、−１５℃〜−７０℃、好ましくは
−２０℃〜−６０℃に設定することができる。Bring the net bag containing the noodle strings into the freezer,
Freeze and freeze the noodle strings. The noodle strings are frozen in a short time by arranging a mesh bag containing the noodle strings on an air-permeable metal net or a shelf which is a metal plate and forcibly blowing cold air of about -25 ° C. However, the temperature of the cold air can be set to -15 ° C to -70 ° C, preferably -20 ° C to -60 ° C.
【００１４】 麺線の凍結した網袋を冷凍室から取り
出し、これを外袋に収納して零下の冷凍庫に保存する。
外袋にはプラスチックフィルム製の袋を使用する。The frozen mesh bag of noodle strings is taken out from the freezer compartment, stored in an outer bag, and stored in a subzero freezer.
Use a plastic film bag for the outer bag.
【００１５】[0015]
【発明の効果】本発明の冷凍麺の製造方法は、ゆで麺を
冷凍する前に網袋に収納する。柔軟なゆで麺は、網袋に
入れられた状態で冷凍されて凍結麺となる。麺線は、従
来のように冷凍用の容器から包装袋に入れ換えることな
く凍結される。このようにして冷凍麺を製造する本発明
の方法は、冷凍麺を冷凍用の容器から包装用の容器に入
れ換える必要がない。網袋が、ゆで麺の冷凍用の容器と
保存用の袋とに併用されるからである。以上のように、
冷凍容器から包装容器に入れ換える必要のない本発明の
冷凍麺の製造方法は、極めて多労働でしかも厳しい作業
環境である冷たい冷凍麺の取り出し、包装工程を省略し
て能率よく安価に多量生産できる特長がある。According to the method for producing frozen noodles of the present invention, the boiled noodles are stored in a mesh bag before being frozen. The soft boiled noodles are frozen in a net bag to be frozen noodles. The noodle band is frozen without replacing the container for freezing with a packaging bag as in the past. In the method of the present invention for producing frozen noodles in this manner, it is not necessary to replace the frozen noodles with the container for freezing into the container for packaging. This is because the mesh bag is used as a container for freezing boiled noodles and a bag for storage. As mentioned above,
The method for producing frozen noodles of the present invention, which does not require replacement from the frozen container to the packaging container, is a very labor-intensive and harsh working environment for taking out cold frozen noodles, and is capable of mass-producing efficiently and inexpensively by omitting the packaging step. There is.
【００１６】さらに、網袋は細い線材を編目状に連結し
たものであるから、冷凍麺の凍結時間を著しく短縮でき
る特長がある。それは、網袋が極めて通気性に優れるか
らである。通気性に優れる網袋に入れられて冷凍される
麺線は、冷気が効果的に侵入して効率よく短時間で冷却
される特長がある。Further, since the mesh bag is formed by connecting thin wire rods in a stitch shape, it has a feature that the freezing time of frozen noodles can be remarkably shortened. This is because the mesh bag is extremely breathable. The noodle strings, which are put into a mesh bag having excellent air permeability and frozen, are characterized in that cold air effectively penetrates and is efficiently cooled in a short time.
【００１７】さらに本発明の特筆すべき特長は、食べる
ときに麺線に付着するつゆ量を多くして、薄味のつゆで
美味に食べられることにある。それは、本発明の冷凍麺
の製造方法が、ゆでて柔軟になっているゆで麺を、凍結
する前に網袋に入れてて冷凍するからである。柔軟な麺
線を網袋に入れると、網袋の線材に麺線が接触して表面
に凹凸ができる。凹凸のある麺線は、表面積を多くして
つゆの付着量を多くし、さらに凹部につゆが溜ってつゆ
の付着量が多くなる。柔軟な状態で網袋に入れられて網
袋によって表面に凹凸ができた麺線は、凹凸状態で凍結
される。凍結して保存される麺線は硬くなり、表面の凹
凸が保持される。この形状に成形された冷凍麺を熱湯に
浸漬して加熱して、つに浸漬すると、多量のつゆが付着
する。つゆの付着量を多くできる麺線は、薄味のつゆで
美味に食べられる特長がある。Further, a notable feature of the present invention is that the amount of soup attached to the noodle strings when eating is increased and the light soup can be eaten deliciously. This is because the method for producing frozen noodles of the present invention puts the boiled noodles that have been boiled and flexible into a net bag and freezes them before freezing. When the soft noodle strips are put in the mesh bag, the noodle strips come into contact with the wire material of the mesh bag to form irregularities on the surface. The uneven noodle band has a large surface area to increase the amount of attached soup, and the concave portion collects the soup to increase the attached amount of soup. The noodle strings, which are placed in a mesh bag in a flexible state and have irregularities on the surface by the mesh bag, are frozen in the irregular state. The noodle strings frozen and stored become hard and retain the surface irregularities. When the frozen noodles formed in this shape are dipped in hot water and heated to be dipped in a pot, a large amount of soup is attached. The noodle strings, which can have a large amount of soup attached, have the feature that they can be eaten deliciously with light soup.
【００１８】とくに、冷凍麺は、表面を綺麗に仕上げる
ために、アセチル化タピオカデンプン等を混合すること
がある。この冷凍麺は、表面が平滑になって見た目には
綺麗になる。しかしながら、ツルツルの表面はつゆの付
着量が少なくなる。この冷凍麺を美味に食べるために、
濃いつゆを使用している。本発明の冷凍麺の製造方法
は、網袋でもって表面に凹凸を設けてつゆの付着量を多
くできるので、アセチル化タピオカデンプンを混合する
などの方法で、麺の表面をツルツルに処理した冷凍麺
を、うす味のつゆで美味に食べられる特長がある。Particularly, frozen noodles may be mixed with acetylated tapioca starch or the like in order to finish the surface cleanly. The frozen noodles have a smooth surface and look beautiful. However, the amount of attached soup is reduced on the smooth surface. To eat this frozen noodle deliciously,
I'm using thick broth. Since the method for producing frozen noodles of the present invention can increase the amount of soup attached by providing irregularities on the surface with a mesh bag, the method of mixing acetylated tapioca starch, etc., makes the surface of the noodles smooth and frozen. It has the feature that you can eat noodles deliciously with a light sauce.
【００１９】さらに、冷凍麺に使用するつゆは、付着量
を多くするために、キサンタンガム等の増粘剤を添加す
ることがある。増粘剤はつゆの粘度を高くして付着量を
増加させるものである。ただ、増粘剤を添加したつゆ
は、付着量は多くなるが、食べるときに麺が加熱された
つゆでのびやすい欠点がある。増粘剤によって、対流し
ない粘度の高いつゆに浸漬されるからである。したがっ
て、つゆに増粘剤を添加する方法は、つゆの付着量を多
くできるが、めんを最後まで腰のある状態で美味に食べ
ることが難しくなる。これに対して、本発明の方法は麺
自体につゆの付着量を多くするように加工しているの
で、増粘剤を使用しないさらさらのうす味つゆで美味に
食べることができる特長がある。ただ、本発明の製造方
法で製作する麺も、つゆに増粘剤を添加することによっ
て、さらにつゆをうす味にできるのは言うまでもない。Further, the soup sauce used for frozen noodles may contain a thickening agent such as xanthan gum in order to increase the amount of adhesion. The thickener increases the viscosity of the soup and increases the amount of adhesion. However, the amount of the soup added with the thickener increases, but there is a drawback in that the noodles are easily heated when they are eaten. This is because the thickener soaks in a soup with high viscosity that does not cause convection. Therefore, although the method of adding the thickener to the soup can increase the amount of the soup attached, it becomes difficult to eat the noodles with a firm taste until the end. On the other hand, since the method of the present invention is processed to increase the amount of the soup attached to the noodles themselves, it has the feature that it can be eaten deliciously with a smooth, light-tasting soup without using a thickener. However, it goes without saying that the noodles produced by the production method of the present invention can be made even thinner by adding a thickener to the soup.
【００２０】表１は、本発明の方法で製造された麺線
が、つゆの付着量を多くできることを示す実測値であ
る。この表は、徳島県立工業技術センターにおいて下記
の条件で測定したものである。 包装形態を「網目袋１〜１０」とする麺線は、ゆで
麺を網袋に入れて冷凍する本発明の方法で製造された麺
線である。 包装形態を「無包装１〜１０」とする麺線は、麺線
を網袋にいれないで冷凍した麺線である。 試験した麺線は、横断面形状を３．３ｍｍ角とし、
網袋にゆで麺約２００ｇを充填したものである。網袋
は、目の開きを４ｍｍとし、繊維を碁盤格子状に編組し
た厚さを０．３ｍｍとするものである。 浸漬前の麺重量は、本発明の製造方法で製造した麺
線を網袋から取り出し、また、網袋に包装しないで凍結
した従来法の麺線を沸騰水に浸漬して解凍し、１分間は
水切りをした麺線の重量である。この状態は、つゆを付
着させる前の麺線重量である。 浸漬後の麺線は、で水切りした麺線を８０℃に加
熱したつに３分浸漬し、その後つゆ切りを１分した麺線
の重量である。すなわち、つゆの付着した麺線重量であ
る。Table 1 is an actual measurement value showing that the noodle strings produced by the method of the present invention can increase the amount of attached soup. This table is measured by the Tokushima Prefectural Industrial Technology Center under the following conditions. The noodle strings having a packaging form of "mesh bags 1 to 10" are noodle strings produced by the method of the present invention in which boiled noodles are put in a mesh bag and frozen. The noodle strips whose packaging form is “unwrapped 1-10” are noodle strips that are frozen without putting them in a mesh bag. The noodle strings tested had a cross-sectional shape of 3.3 mm square,
A mesh bag is filled with about 200 g of boiled noodles. The mesh bag has an opening of 4 mm and a thickness of 0.3 mm in which fibers are braided in a grid pattern. The noodle weight before soaking is obtained by taking out the noodle strings manufactured by the manufacturing method of the present invention from the mesh bag, and immersing the frozen noodle strings of the conventional method, which is not packaged in the mesh bag, in the boiling water for thawing for 1 minute. Is the weight of drained noodle strips. This state is the weight of noodle strings before attaching the soup. The noodle strings after soaking are the weight of the noodle strings obtained by soaking the drained noodle strings in 80 ° C. for 3 minutes and then dipping the sauce in 1 minute. That is, it is the weight of noodle strings with the attached soup sauce.
【００２１】[0021]
【表１】 本発明の編目袋のつゆ吸収試験 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ゆで麺重量（ｇ） 麺のつゆ 包装形態 ────────────── 吸 収 率 浸漬前 浸漬後 （％） ──────────────────────────────────── 編目袋１ ２２０．０ ２３２．４ ５．６４ 〃 ２ ２１０．６ ２２３．０ ５．８９ 〃 ３ １９８．０ ２０８．１ ５．１０ 〃 ４ ２０８．５ ２１９．８ ５．４２ 〃 ５ ２２０．３ ２３２．６ ５．５８ 〃 ６ ２１３．９ ２２４．９ ５．１４ 〃 ７ ２０４．２ ２１４．６ ５．０９ 〃 ８ ２０８．９ ２２１．０ ５．７９ 〃 ９ ２１２．５ ２２４．３ ５．５５ 〃 １０ ２０４．１ ２１５．８ ５．７３ ───────────────────────────────── 平均値 ５．４９ 従来の無包装うどんのつゆ吸収試験 ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ ゆで麺重量（ｇ） 麺のつゆ 包装形態 ────────────── 吸 収 率 浸漬前 浸漬後 （％） ──────────────────────────────────── 無包装１ ２１０．０ ２２０．２ ４．８６ 〃 ２ ２０５．３ ２１４．５ ４．４８ 〃 ３ ２０７．６ ２１６．９ ４．４８ 〃 ４ ２１０．８ ２１９．８ ４．２７ 〃 ５ ２１５．１ ２２５．０ ４．６０ 〃 ６ ２０８．４ ２１８．９ ５．０４ 〃 ７ １９９．７ ２０８．６ ４．４６ 〃 ８ ２１１．４ ２２１．９ ４．９７ 〃 ９ ２０５．６ ２１４．５ ４．３３ 〃 １０ ２０８．９ ２１８．５ ４．６０ ──────────────────────────────────── 平均値 ４．６１ [Table 1] Soup absorption test of the stitch bag of the present invention ━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━━ Noodle weight (g) Noodle soup Packaging form ────────────── Absorption rate Before soaking After soaking (%) ───────────────── ──────────────────── Stitch bag 1 220.0 232.4 5.64 〃 2 210.6 223.0 5.89 〃 3 198.0 208. 1 5.10 〃 4 208.5 219.8 5.42 〃 5 220.3 232.6 5.58 〃 6 213.9 224.9 5.14 〃 7 204.2 214.6 5.09 〃 8 208.9 221.0 5.79 〃 9 212.5 224.3 5.55 〃 10 204.1 215.8 5.73 ────────────────── ─────────────── Average 5.49 Conventional unwrapped udon soup absorption test ━━━━━━━━━━━━━━━━━━━━━ ━━━━━━━━━━━━━━━ Boiled noodle weight (g) Noodle soup Packaging form ────────────── Absorption rate Before soaking After soaking (%) ──────────────────────────────────── Unwrapped 1 210.0 220.2 4.86 〃 2 205.3 214.5 4.48 〃 3 207.6 216.9 4.48 〃 4 210.8 219.8 4.27 〃 5 215.1 225.0 4.60 〃 6 208.4 218.9 5.04 〃 7 199.7 208.6 4.46 〃 8 211.4 221.9 4.97 〃 9 205.6 214.5 4.33 〃 10 208.9 218.5 .60 ──────────────────────────────────── average value 4.61
【００２２】この表に示すように、本発明の方法で製造
した麺線は、つゆの付着量が平均値で５．４９重量％、
網袋を使用しない従来法で製造した麺線はつゆの付着量
が平均値で４．６１重量％となった。すなわち、本発明
の方法で製造された麺線は、つゆの付着量が、従来法で
製造された麺線に比較して１９重量％も多くなった。As shown in this table, the noodle strings produced by the method of the present invention have an average amount of attached soup of 5.49% by weight,
The noodle strings produced by the conventional method without using a mesh bag had an average amount of attached soup of 4.61% by weight. That is, the noodle strips produced by the method of the present invention had an increased amount of soup sauce, which was as much as 19% by weight, as compared with the noodle strips produced by the conventional method.
【００２３】さらに、ゆで麺を網袋に入れて凍結する本
発明の方法で製造した麺線と、網袋に入れないで凍結し
た従来法の麺線の官能試験を１０人のテスターで行った
ところ、表２で示すように、全てのテスターが本発明の
方法で製造した網目袋のものが味が濃いと評価した。た
だし、この官能試験は、表１と同じ方法でつゆの付着し
た麺線を作り、これをテスターが食べて味が濃度いかど
うかを判定した。Furthermore, a sensory test was conducted on 10 noodle testers of the noodle strings produced by the method of the present invention in which boiled noodles are frozen in a net bag and the conventional noodle strings frozen without being put in the net bag. However, as shown in Table 2, all the testers evaluated that the mesh bag produced by the method of the present invention had a strong taste. However, in this sensory test, noodle strings to which the soup sauce was adhered were prepared in the same manner as in Table 1, and the tester ate this and judged whether the taste was thick or not.
【００２４】[0024]
【表２】 網目袋と無包装うどんの官能試験結果 （パネル１０名） ━━━━━━━━━━━━━━━━━━━━━━━━━━ 包装形態 味が濃いと評価した人数 ────────────────────────── 網目袋 １０ 無包装 ０ ──────────────────────────[Table 2] Sensory test results for mesh bag and unwrapped udon (10 panelists) ━━━━━━━━━━━━━━━━━━━━━━━━━━ Packaging style Taste is strong The number of people evaluated as ────────────────────────── Mesh bag 10 No packaging 0 ─────────────── ─────────────
Claims (1)
る冷凍麺の製造方法において、 ゆでた麺線を冷凍する前に網袋に収納し、網袋に収納し
た麺線を冷凍し、凍結状態で網袋に収納し、さらに網袋
に入れた冷凍麺を外袋に入れて保存することを特徴とす
る冷凍麺の製造方法。1. A method for producing frozen noodles, which comprises storing frozen noodles in a mesh bag and storing them in a frozen state, wherein the boiled noodle strings are stored in a mesh bag before freezing, and the noodle strings stored in the mesh bag are frozen. A method for producing frozen noodles, which comprises storing the frozen noodles in a mesh bag in a frozen state and further storing the frozen noodles in the mesh bag in an outer bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6258912A JPH0889193A (en) | 1994-09-27 | 1994-09-27 | Production of frozen noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP6258912A JPH0889193A (en) | 1994-09-27 | 1994-09-27 | Production of frozen noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH0889193A true JPH0889193A (en) | 1996-04-09 |
Family
ID=17326763
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP6258912A Pending JPH0889193A (en) | 1994-09-27 | 1994-09-27 | Production of frozen noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0889193A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013172117A1 (en) * | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Frozen noodles and production method therefor |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0646780A (en) * | 1992-08-03 | 1994-02-22 | Kawabe:Kk | Shape of noodles |
-
1994
- 1994-09-27 JP JP6258912A patent/JPH0889193A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0646780A (en) * | 1992-08-03 | 1994-02-22 | Kawabe:Kk | Shape of noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2013172117A1 (en) * | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Frozen noodles and production method therefor |
| US10219533B2 (en) | 2012-05-15 | 2019-03-05 | Nisshin Foods Inc. | Frozen noodles and production method therefor |
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