JPH10146162A - Production of quick freezable frozen noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing frozen noodles by which the thawing time when thawing quick freezable frozen noodles can remarkably be shortened without losing the taste essential to the noodles and further without any fear of causing refixing even when allowed to stand for a prescribed time after the thawing. SOLUTION: This method for producing frozen noodles comprises mixing boiled noodles with a lecithin solution composed of lecithin and water at 0.1-20wt.% lecithin concentration in an amount of 0.1-100 pts.wt. based on 100 pts.wt. boiled noodles and then freezing the noodles mixed with the lecithin solution. Thereby, the frozen noodles can be thawed with, e.g. hot water within 20sec to provide tasty noodles having a moderate springiness without losing the taste essential to the noodles and without causing a fear of refixing the noodles even when allowed to stand for a prescribed time after the thawing.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing frozen noodles that can be rapidly thawed, for example, frozen spaghetti and frozen udon, and more particularly, can significantly reduce the thawing time when thawing frozen noodles. In addition, the present invention relates to a method for producing frozen noodles, which can provide noodles having a low risk of re-fixing even after the thawed noodles are left for a certain time without impairing the original taste of the noodles after thawing.

[0002]

2. Description of the Related Art In recent years, in the food industry and the food and beverage industry, including family restaurants, water contained in noodles has been replaced with chilled noodles from the viewpoint of good preservability, usability or transportability. In the state, frozen noodles are rapidly spreading. The frozen noodles are typically represented by frozen spaghetti and the like.Conventionally, for example, boiled spaghetti is put in cold water, or cold water is sprayed on spaghetti to remove coarse heat, and then put in a predetermined container. -3
It is manufactured by rapid freezing at a temperature of 0 to -60 ° C.

[0003] However, when the boiled noodles are removed from the coarse heat, the moisture on the surface of the noodles is reduced, and the noodle surfaces adhere to each other. There was a problem that it was frozen as it was.

[0004] That is, it takes a long time to thaw such frozen noodles in a dango state, and even if hot water is used, a thawing time of 30 seconds or more is required. Required a longer thawing time of 60 seconds or more.

[0005] Therefore, since the thawing time of frozen noodles is long,
It is difficult to efficiently provide noodles to a large number of customers at a restaurant or the like during a limited time such as during the daytime, or the temperature of hot water etc. drops significantly during thawing, so the temperature of hot water etc. When thawing frozen noodles continuously becomes difficult, it becomes difficult to control the thawing time, and further, the stiffness of the noodles is lost during thawing heating, and it is possible to provide delicious noodles. There were problems such as difficulty.

Therefore, Japanese Patent Application Laid-Open No. 54-76846 and Japanese Patent Application Laid-Open No. 2-312562 disclose the quality of noodles comprising egg white, fatty acid monoglyceride, lecithin and the like for improving the crispness and smoothness of the noodles. An improver and noodles containing it are disclosed.

[0007] Japanese Patent Application Laid-Open No. 56-11769 discloses a suspension comprising a hydrophilic dispersant such as sorbic acid and lecithin, and water in order to improve the antibacterial properties and storage stability of noodles. A method characterized in that it is used in producing noodles is disclosed.

Further, Japanese Patent Publication No. 7-32671 discloses a noodle made of edible oils and fats, polyhydric alcohols, polyglycerol esters and organic acid glycerin esters, natural edible waxes and lecithin from the viewpoint of preventing adhesion and cutting of noodles. An oil-in-water emulsified fat for kneading dough and noodles containing the same are disclosed.

However, although these improvers contain a small amount of lecithin as an emulsifier or a dispersant, they are added to the noodles as a noodle component and exert a predetermined effect. However, there is a problem that the noodles are complicated, the production management is difficult, or the cost is high. Further, there is a problem that the taste and flavor of the noodles are easily reduced.

Therefore, JP-A-7-39333 and JP-A-7-39335 disclose that when noodles are reboiled or the like, they are sprayed or immersed on the noodles so that the noodles have good loosening properties. There is disclosed an oil / fat composition containing polyglycerin fatty acid ester, soybean lecithin, and enzymatically-decomposed lecithin, which is used as an oil-fat composition.

Japanese Patent Publication No. 57-14139 discloses soybean lecithin, an edible emulsifier other than soybean lecithin, and edible oils and fats for improving steaming noodles for yakisoba, anti-sticking properties and oxidation resistance. There is disclosed a steamed noodle for fried noodles using sprinkled oil.

[0012] However, although all use lecithin, it is a fat and oil composition and has a strong adhesive force to noodles, and when used in frozen noodles, it is difficult to remove the frozen noodles by washing with hot water or the like. As a result, there is a problem that the flavor and taste of the noodles are easily damaged. Furthermore, neither considers the use of frozen noodles, and because of the fat and oil composition, the freezing point is low, and the freezing time of the noodles can be extended, or, once frozen, the problem that the thawing time is likely to be delayed. there were.

[0013]

SUMMARY OF THE INVENTION Accordingly, the present invention solves the above-mentioned problems of the prior art, and is a very simple composition of lecithin solution comprising lecithin and water, which is easily removed later with hot water or the like. By using a composition which can be thawed, it is a frozen noodle which can be thawed in a short time, and furthermore, does not impair the original taste of the noodles. It is an object of the present invention to provide a method for producing frozen noodles with a low risk.

That is, with respect to the thawing time of frozen noodles, for example, the thawing time when put into hot water and heated and thawed is preferably reduced to within 20 seconds, more preferably to within 10 seconds. An object of the present invention is to provide a method for producing frozen noodles.

[0015]

According to the present invention, there is provided a method for producing frozen noodles which can be rapidly thawed, wherein lecithin having a concentration of 0.1 to 20% by weight, comprising lecithin and water, based on 100 parts by weight of boiled noodles. This is a method in which the liquid is mixed at a ratio of 0.1 to 100 parts by weight, and then the noodles mixed with the lecithin liquid are frozen.
That is, more specifically, it is a method for producing frozen noodles which can be rapidly thawed and which includes the following steps.

(1) By boiling the noodles,
Step of preparing boiled noodles having a moisture content of 1% by weight (2) Step of preparing a lecithin solution having a concentration of 0.1 to 20% by weight consisting of lecithin and water (3) With respect to 100 parts by weight of the boiled noodles And mixing the lecithin solution in a ratio of 0.1 to 100 parts by weight. (4) Step of freezing the noodles after mixing with the lecithin solution. explain.

(Boiled noodles) As described above, the present invention is characterized in that frozen noodles are frozen using boiled noodles in order to solve the conventional problems while maintaining the preservability and usability of the frozen noodles. I do.

The type of the boiled noodles is not particularly limited as long as it is made by adding flour and other raw materials, and is not particularly limited. For example, boiled spaghetti, boiled udon, boiled noodles, Boiled Chinese or the like is preferred.
In particular, boiled spaghetti can be thawed in a short period of time because the boil time is generally as long as about 10 minutes and excellent taste is required, and strict control of the boil time is required. It is the best as boiled noodle with the target.

Further, the boiled noodle in the present invention is preferably boiled using boiling water for a boiling time of 4 to 15 minutes. The reason for using boiling water is that temperature control is easy and safety is high. On the other hand, the boiling time is strictly related to the thickness, material, form, etc. of the noodles. For example, in the case of spaghetti, the diameter is about 1.7 mm as a standard product. It is preferred to boil for a range of boiling times.

That is, if the boiling time is less than 4 minutes, the noodles are hard and unfit for eating. On the other hand, if the boiling time is more than 15 minutes, the sticking force between the noodles is reduced when the noodles are frozen. This is because even if a lecithin solution is used, the thawing time of the frozen noodles may significantly increase, and the stiffness of the noodles may be lost, and the taste of the noodles may be significantly impaired. Therefore, the boiling time is more preferably in the range of 5 to 12 minutes, using boiling water, from the viewpoint that the balance between the viewpoint of the taste of the noodles and the thawing time is more excellent.

Next, the water content of the boiled noodles before mixing the lecithin solution in the present invention will be described. That is, in the present invention, it is preferable to adjust the water content of the boiled noodles to a predetermined range. Because the moisture content of boiled noodles is
Although closely related to the boiling time of the noodles described above, not only that, but also related to the properties such as the material and form of the noodles, in the present invention, from the viewpoint of easily obtaining a more uniform thawing time of frozen noodles. This is because it is preferable to separately determine them.

Therefore, in the present invention, it is preferable that the water content of the boiled noodles be adjusted to a range of 40 to 70% by weight. If the water content of the boiled noodles is less than 40% by weight, the boiled state of the noodles is insufficient, and the noodles may be hard and the taste may be significantly deteriorated. If the amount exceeds 10% by weight, the thawing time of the frozen noodles may be remarkably prolonged even when the lecithin solution is used, and the stiffness of the noodles may be lost, and the taste may be significantly impaired. Therefore, the moisture content of the boiled noodles is in the range of 50 to 65% by weight, and optimally 55 to 60% by weight, in that the balance between the taste and the thawing time of the noodles is more excellent.

As a method for measuring the water content, a measurement method using infrared rays or a Karl Fischer method can be used. In the present invention, a simple and quick measurement is possible, and further, a noodle boiling machine is used. A so-called infrared moisture meter using infrared light is installed in the vicinity of the kettle to measure the boiling condition of the noodles continuously based on the moisture content. More preferred.

In the present invention, the water content of the boiled noodles will be described. It is preferable that the water content increases from the core of the noodles toward the outer surface of the noodles. This is because the higher the gradient of the water content, the higher the so-called excellent stiffness is exerted. Specifically, when the water penetrates to the core and the gradient of the water content decreases, the noodles This is because the stiffness of the noodles is significantly reduced, and in terms of spaghetti, it may be difficult to taste the so-called al dente state. This is because the fixation force may be increased, and the thawing time of the frozen noodles may be significantly prolonged.

Further, the water content of the boiled noodles can be easily determined based on the water content by visually or more precisely observing the cross section of the noodles using a microscope. That is, when the noodles absorb water and become compatible, the color of the noodles becomes white, so that it is possible to discriminate between the portions where the noodles have absorbed water and the portions where the noodles are not.

Therefore, the magnitude of the color change based on the water content of the boiled noodles is 0.01 to 0.5 mm from the surface.
A degree, more preferably, a range of 0.1 to 0.3 mm is preferable. If the size of the color change is less than 0.01 mm from the surface, the stiffness of the noodles may be too strong and the taste may be reduced. This is because the sticking force between the noodles is increased, and the thawing time of the frozen noodles may be significantly increased, or the stiffness of the noodles may be reduced and the taste may be reduced.

In addition, the boiled noodles of the present invention are preferably those obtained by boiling with boiling water and then removing the crude heat. This is because, due to the rough heat, the heat change of the noodles easily proceeds, and it becomes difficult to handle the noodles with bare hands or the like.Moreover, when a lecithin solution is mixed, lecithin itself may be thermally degraded. is there. Here, there is no particular limitation on the method of obtaining the rough heat of the boiled noodles. For example, the noodles immediately after boiling are immersed in cold water of 1 to 2 ° C. or sprayed with cold water on the noodles. Alternatively, it is preferable to carry out by sending cool air using a fan or the like.

(Lecithin solution) The present invention is characterized in that a lecithin solution having a predetermined concentration is used. Here, in the present invention, a lecithin solution consisting essentially of lecithin and water is used for the following reasons.

(1) Preparation of lecithin solution The lecithin solution in the present invention is an extremely simple and safe composition. Therefore, lecithin and water can be easily prepared simply by mixing them in a predetermined ratio, and as in the oil and fat composition which is a conventional noodle improver, problems such as variation in concentration are as small as possible, and Lecithin itself is also known as a health food, so there is no problem in safety to the human body. Further, the lecithin solution has excellent storage stability, and does not cause any problem such as discoloration and deterioration even if it is prepared for a long period of time.

(2) During freezing When the lecithin solution is mixed with boiled noodles in a predetermined amount, lecithin having excellent surface activity can be easily removed from the surface of the noodle at the hydrophilic site in the molecule. This is because it adheres to and adheres to the hydrophilic site, whereas the lipophilic site that lecithin has in the molecule is directed outward on the noodle surface, which effectively prevents sticking between adjacent noodles. This is because it can be done.

When powdered lecithin is used, the effect of physically preventing and inhibiting the sticking of the noodles together with such chemical inhibition can be expected effectively. is there.

Further, most of the lecithin liquid used in the present invention has powdered lecithin dispersed in water in a particulate form, so there is no danger of freezing point drop, and water-soluble lecithin is used. Even if it is dissolved, the freezing point of the lecithin solution is not much different from water itself, so there is no problem of extending the freezing time of the noodles, so a lecithin solution consisting essentially of lecithin and water is used. There are advantages to

(3) Thawing Generally, boiling water is often used for thawing frozen noodles in terms of convenience and safety. When such noodles are thawed, most lecithin adheres to the surface of the noodles by boiling water. This is because the lecithin that has fallen off and is removed, so that quick noodle thawing and loosening can be obtained.

In addition, during the freezing, the lecithin effectively prevents the noodles from sticking together chemically and physically, so that hot water easily enters the binding portions between the noodles.
This is because there is an advantage that the dropout and removal of lecithin are promoted, and that the noodles can be loosened quickly.

Furthermore, because most of the lecithin is removed from the noodles, it is possible to effectively prevent the flavor and the like peculiar to lecithin from being attached to the noodles, and as a result, there is little risk of impairing the flavor of the noodles. In addition, the lecithin solution of the present invention has the advantage that the dropped lecithin can be discarded and treated with hot water as it is because there is no concern about toxicity or the like.

Next, a description will be given of the types of reticles used in the present invention. Here, the lecithin is limited in particular as long as it is a phosphatidylcholine (diacyl-L-3-glycerylphosphorylcholine) or a derivative thereof, which is a phospholipid having a zwitterion in the molecule and exhibiting a surfactant effect, and a derivative thereof. Although not limited to, for example, soybean lecithin, egg yolk lecithin, corn lecithin, cottonseed oil lecithin, crude lecithin, purified lecithin (including hydrogenated lecithin having an iodination value of 10 to 60), water-soluble lecithin and these lecithin and starch, Any lecithin, including mixtures with gelatin and the like, can be used in the present invention.

Further, the properties of lecithin include powdered lecithin and pasty lecithin, both of which can be suitably used. However, in the present invention, as described above, it effectively adheres to the noodle surface during freezing and prevents the noodles from sticking in a dumpling state. Powdered lecithin is the most suitable in that it functions chemically and chemically to obtain excellent loosening properties of noodles and can be easily removed from noodles.

When the lecithin is in the form of powder, it preferably has an average particle size in the range of 0.1 to 1000 microns. When it is less than 0.1 micron,
There is a possibility that the effect of physical inhibition on the adhesion of adjacent noodles may be poor. On the other hand, if it exceeds 1000 microns, sedimentation with lecithin solution becomes remarkable, or it becomes difficult to adhere to noodles, This is because if it remains even during thawing, the taste of the noodles may be extremely reduced.

Therefore, from the viewpoint of better balance between physical negativeness and dispersibility of the noodles, the average particle size of the lecithin powder is more preferably in the range of 1 to 100 μm, and optimally. Is in the range of 5 to 50 microns.

When the above-mentioned water-soluble lecithin is used as a type of lecithin, it is preferable in that lecithin can be uniformly attached around the noodles. Lecithin is obtained as a lecithin solution dispersed in water, and partially adheres to the surface of the noodles, thereby chemically and physically preventing sticking between adjacent noodles and easily desorbing when thawing. This is preferable in that it can be performed.

The term "water-insoluble lecithin" used herein refers to a substance excluding lecithin of a type which is completely dissolved in water to form a uniform solution, that is, water in an amount of 0.1 to 20% by weight. Refers to a type of lecithin that does not completely dissolve in water when mixed with water, and those in which the mixture is slightly opaque correspond to the water-insoluble lecithin in the present invention.

Next, the predetermined concentration of the lecithin solution in the present invention will be described. That is, in the present invention, 0.
It is necessary to use a lecithin solution having a concentration of 1 to 20% by weight. Because, when the concentration of the lecithin solution is less than 0.1% by weight, the looseness of the noodles is reduced. For example, the thawing time when throwing frozen noodles in boiling water and thawing is reduced to within 20 seconds. This is because it becomes difficult to do so. on the other hand,
If the concentration of the lecithin solution exceeds 20% by weight, the amount of lecithin remaining in the noodles when the frozen noodles are poured into boiling water and thawed is increased, and the flavor of the noodles is easily impaired. Lecithin is likely to precipitate in the solution,
Alternatively, concentration unevenness of the lecithin solution is likely to occur, and thawing time varies greatly.

Therefore, from the viewpoint of better balance between the looseness of noodles and the residual property of lecithin, the concentration of the lecithin solution is more preferably 1 to 15% by weight, most preferably 5 to 10% by weight.
% By weight.

However, in consideration of the effect of lecithin in the present invention, it is important how much lecithin adheres to the noodles during freezing, and the effect of the present invention is univocally determined by the concentration of the lecithin solution. It is not fixed. Therefore,
In the present invention, when the concentration of the lecithin solution is 0.1 to 20% by weight, 0.1 to 20% by weight of the boiled noodle is used.
It is necessary to mix at a ratio of 100 parts by weight.

That is, when the mixing amount of the lecithin solution is 0.1
When the amount is less than 10 parts by weight, the effect of adding lecithin is significantly reduced.On the other hand, when the amount is more than 100 parts by weight, the cost is high, or when thawing frozen noodles, the residual amount of lecithin increases, This is because the taste of the noodles is reduced.

Therefore, from the viewpoint of better balance, when the concentration of the lecithin solution is 1 to 15% by weight, the lecithin solution is mixed at a ratio of 1 to 75 parts by weight with respect to 100 parts by weight of the boiled noodles. Is preferable, and when the concentration of the lecithin solution is 5 to 10% by weight,
It is optimal to mix at a ratio of 5 to 50 parts by weight with respect to parts by weight.

In addition, a method of mixing a lecithin solution with boiled noodles in the present invention will be described. That is, a predetermined amount of lecithin may be entirely or partially mixed and adhered to the surface of the boiled noodles, and the mixing method is not particularly limited. For example, spraying, dipping, stirring, mixing, etc. It is preferable to take the following method.

(Regarding the Freezing Method) The present invention is characterized in that the above-mentioned boiled noodles and lecithin solution are mixed, frozen, and frozen. Here, it is preferable that the frozen noodles after being mixed with the lecithin liquid are filled in a container and then frozen in small portions for each serving, in particular, from the viewpoint of good usability. Therefore, the weight of the divided noodles is preferably 100 to 300 g, more preferably 1 to 300 g.
A range of 50 to 250 g is preferred.

The container is durable so that it can be reused after freezing and after taking out the frozen noodles, and a certain degree of flexibility can be obtained even in a frozen atmosphere such as -50 ° C. Further, so as to prevent the boiled noodles after mixing with the lecithin solution from adhering to the container surface, those having releasability are preferable.Specifically, polypropylene, polyethylene, polyester, and resins such as polymethylpentene are preferable. Plastic containers are preferred.

Further, in the form of the container, a plurality of holes are provided at the bottom of the container so as to prevent the boiled noodle itself after being mixed with the lecithin solution in the container from sticking, thereby discharging excess moisture and the like to the outside. The structure that can be used is preferable, and when a container provided with an uneven shape inside the container is used, the obtained frozen noodles are in a so-called subdivided state, or have a hollow portion inside, This is preferable because hot water or the like at the time of thawing becomes more and more easy to enter.

The method and the apparatus for freezing the boiled noodles after mixing with the lecithin solution are not particularly limited, either, but they can be easily performed using a refrigerator or a refrigerator capable of slow freezing or rapid freezing. Is preferred. Furthermore, the freezing conditions are not particularly limited.
0 to -60 ° C, more preferably, -20 to -40 ° C, for 1 to 10 hours, more preferably 3 to 8 hours, and for quick freezing, -10 to -60 ° C, More preferably,-
It is preferable to freeze the boiled noodles after mixing with the lecithin solution at a temperature of 20 to -40 ° C for 10 to 60 minutes, more preferably 20 to 40 minutes.

The frozen noodles of the present invention are not limited to boiled noodles,
Basically, only a lecithin solution consisting of lecithin and water is used, and there is also an advantage that exactly the same freezing conditions can be used when the lecithin solution is used and when it is not. doing.

Next, the frozen noodle produced by the method of the present invention,
For example, a method of packaging frozen spaghetti will be described.
That is, it is preferable to put the container in a container, roughly prepare it into a predetermined shape, and wrap the surroundings as it is with a plastic film or the like, and further, from the viewpoint of better oxidation prevention, remove air from the container with nitrogen gas or the like. It is also preferable to seal after replacing and sucking.

Further, according to such a packaging method, even if frozen noodles are stored in a refrigerator in a chilled state for a long time by replacing the air in the packaging container with nitrogen gas, the bacteria in the container increase. And the frozen noodles can be treated the same as chilled food after delivery to the customer, which improves handling.

[0055]

BEST MODE FOR CARRYING OUT THE INVENTION

(Example 1) Commercial spaghetti (diameter 1.7 mm)
Using a kettle containing boiling water for about 10 minutes of standard boiling time
After being boiled for about 45% shorter (5 minutes and 30 seconds) than the minute, it was immediately immersed in cold water of 1 to 2 ° C. to quickly remove the crude heat to obtain a noodle temperature of 10 ° C. or less. Next, 300 g of a lecithin solution having a concentration of 5% by weight was sprinkled on 1000 g of the spaghetti, mixed and sprinkled quickly by hand. In addition, powdered lecithin was used as lecithin.

Then, the spaghetti was subdivided into plastic containers each having a hole at the bottom and having a length of 19 mm, 12 mm and a depth of 4.5 mm, and was frozen in a freezer at -30 ° C. for 5 to 6 hours. did. And the obtained 10
Each frozen spaghetti was placed in 50 liters of hot water at about 98 ° C., heated and thawed, and evaluated as follows. Table 1 shows the results.

The water content of the boiled noodles before mixing the lecithin solution was measured twice using an infrared electronic moisture meter IB-30 (manufactured by Cho-Barank Co., Ltd.) and determined as an average value. The results of the obtained average moisture content are also shown in Table 1.

(1) Measurement of Thawing Time The time (in seconds) from placing the frozen spaghetti in the boiling water until the noodles were completely unraveled was measured using a stopwatch.

(2) Unraveling test The frozen spaghetti was placed in the boiling water and unraveled using a chopstick, and the loosening of the noodles was determined according to the following criteria. ◎: Can be easily unraveled without using a ladder ○: Can be easily unraveled with a ladder △: Difficult to be unraveled with a ladder ×: Some parts cannot be loosened even with a ladder

(3) Taste Test The above-mentioned noodles were actually eaten loose spaghetti, and the taste of the spaghetti was determined according to the following criteria. ：: The noodles have an appropriate stiffness and are extremely delicious. 美: Delicious. △: The lecithin odor is slightly increased, or the noodles are slightly stronger or slightly weaker. X: The lecithin odor is increased or the noodles are too strong. Or too weak

(4) Appearance test The appearance of spaghetti in which the above-mentioned noodles were loosened was visually judged according to the following criteria. ○: The whole noodle has a luster △: The noodle has no luster ×: Some of the noodles have luster

(5) Leaving test of boiled noodles The spaghetti in which the noodles were loosened was placed on a plate and allowed to stand at room temperature for 2 hours, and the degree of clumping of the noodles was judged according to the following criteria. ◎: Not re-adhered ○: Almost no re-adhesion, can be easily disentangled with a chop △: Some noodles can be re-adhered, can be loosened with a chop ×: Noodles re-adhere, chop Can't loosen

(Examples 2 and 3) The same experiment and evaluation as in Example 1 were performed except that the concentration of the lecithin solution in Example 1 was changed to 1% by weight and 10% by weight, respectively.

(Examples 4 to 11) Except that the conditions of the lecithin solution concentration (1, 5, 10, 15% by weight) and the boiling time (3, 10, 15 minutes) in Example 1 were changed in combination, The same experiment and evaluation as in Example 1 were performed.

(Example 12) The same experiment and evaluation as in Example 1 were performed except that the type of lecithin in Example 1 was changed to liquid lecithin.

(Comparative Example 1) The same experiment and evaluation as in Example 1 were performed, except that the lecithin solution was frozen without spraying.

(Comparative Examples 2 and 3) The same experiment and evaluation as in Comparative Example 1 were performed except that the boiling time was changed to 10 minutes and 15 minutes.

Comparative Example 4 In Example 1, 98.7 g of rapeseed oil, 0.5 g of soybean lecithin paste, 0.1 g of enzymatically decomposed lecithin and 0.7 g of decaglycerin hexaoleate were dissolved in place of the lecithin solution. The same experiment and evaluation as in Example 1 were performed, except that the oil / fat composition prepared as described above was used. However, it was difficult to freeze the boiled noodles mixed with the fat or oil composition as frozen noodles.

(Comparative Example 5) The same experiment and evaluation as in Example 1 were performed except that 1000 g of boiled spaghetti was mixed with 17 g of the fat and oil composition in Comparative Example 4.
In addition, the problem that the oil-and-fat composition adhered to the chopsticks at the time of thawing was seen.

[0070]

[Table 1]

[0071]

The frozen noodles produced by the freezing method of the present invention are poured into boiling water, and after a very short time, preferably
It can be quickly thawed within 20 seconds, more optimally within 10 seconds, without losing the strength of the stiffness of the noodles at the time of thawing, and in terms of spaghetti, the so-called al dente state is maintained. Also, the odor of lecithin can be reduced as much as possible, and even when the noodles are left at room temperature after thawing, they do not adhere again and can provide very delicious noodles. Became.

Therefore, due to the short thawing time of the noodles, for example, in a restaurant using frozen spaghetti or frozen noodles, a large number of customers can enjoy spaghetti with the same taste as conventional noodles during lunch time when writing. It is easy to predict that yadon and the like are provided quickly, which is extremely advantageous as compared with conventional frozen noodles.

Claims (10)

[Claims] 1. A method for producing frozen noodles, comprising the steps of:
0.1 to 2 parts by weight consisting of lecithin and water
A method for producing frozen noodles capable of rapid thawing, comprising mixing a lecithin solution having a concentration of 0% by weight at a ratio of 0.1 to 100 parts by weight and then freezing the noodles after mixing with the lecithin solution. 2. The lecithin solution has a concentration of 1 to 15% by weight, and the lecithin solution is mixed at a ratio of 1 to 75 parts by weight with respect to 100 parts by weight of the boiled noodles. The method for producing frozen noodles according to claim 1, wherein the frozen noodles can be rapidly thawed. 3. The freezing method according to claim 1, wherein the lecithin is insoluble in water, and the lecithin is dispersed in water in the lecithin solution. Noodle manufacturing method. 4. The quick-thawable frozen noodle according to claim 1, wherein the lecithin is a powdered lecithin having an average particle size of 0.1 to 1000 microns. Manufacturing method. 5. The method according to claim 5, wherein the boiled noodles are prepared using boiling water.
The method for producing frozen noodles which can be rapidly thawed according to any one of claims 1 to 4, wherein the noodles are cooked after being boiled for a minute. 6. The boiled noodle has a water content of 40 to less than 70% by weight.
The method for producing frozen noodles capable of rapid thawing according to any one of claims 1 to 5. 7. The boiled noodle has a higher water content from the core of the noodle toward the outer surface of the noodle,
A method for producing a frozen noodle capable of being rapidly thawed according to any one of claims 1 to 6. 8. The method according to claim 1, wherein the boiled noodles are boiled spaghetti. 9. The method according to claim 1, wherein the freezing is performed after filling the noodles mixed with the lecithin solution into a container.
A method for producing a frozen noodle capable of rapid thawing according to any one of claims 1 to 8. 10. The method for producing frozen noodles capable of quick thawing according to claim 1, wherein the method for producing frozen noodles includes the following steps. (1) Step of preparing boiled noodles having a water content of 40 to 70% by weight by boiling the noodles (2) Producing a lecithin solution consisting of lecithin and water at a concentration of 0.1 to 20% by weight Step (3) Step of mixing the lecithin solution in a ratio of 0.1 to 100 parts by weight with respect to 100 parts by weight of the boiled noodles (4) Step of freezing the noodles mixed with the lecithin solution