JPS6219059A - Frozen noodle - Google Patents
Frozen noodleInfo
- Publication number
- JPS6219059A JPS6219059A JP60155816A JP15581685A JPS6219059A JP S6219059 A JPS6219059 A JP S6219059A JP 60155816 A JP60155816 A JP 60155816A JP 15581685 A JP15581685 A JP 15581685A JP S6219059 A JPS6219059 A JP S6219059A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodles
- frozen
- paste
- spaghetti
- 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.)
- Granted
Links
- 235000010610 frozen noodles Nutrition 0.000 title claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 235000012149 noodles Nutrition 0.000 abstract description 17
- 239000011248 coating agent Substances 0.000 abstract description 5
- 238000000576 coating method Methods 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 3
- 230000008014 freezing Effects 0.000 abstract description 3
- 239000000230 xanthan gum Substances 0.000 abstract description 3
- 235000010493 xanthan gum Nutrition 0.000 abstract description 3
- 229920001285 xanthan gum Polymers 0.000 abstract description 3
- 229940082509 xanthan gum Drugs 0.000 abstract description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 abstract description 2
- 235000010413 sodium alginate Nutrition 0.000 abstract description 2
- 239000000661 sodium alginate Substances 0.000 abstract description 2
- 229940005550 sodium alginate Drugs 0.000 abstract description 2
- 239000000853 adhesive Substances 0.000 abstract 2
- 230000001070 adhesive effect Effects 0.000 abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 2
- 235000019441 ethanol Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 125000004029 hydroxymethyl group Chemical group [H]OC([H])([H])* 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000021456 frozen pasta Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は冷凍麺に関し、更に詳細には解凍復元を電子レ
ンジで行なう冷凍麺に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to frozen noodles, and more particularly to frozen noodles which are thawed and reconstituted in a microwave oven.
従来、冷凍麺は一般に保存性は良いが解凍復元すると茹
のびが生じ、その結果弾力性が低下して食感が劣ったも
のになるという欠点があった。Conventionally, frozen noodles generally have a good shelf life, but when thawed and reconstituted, they tend to boil, resulting in reduced elasticity and poor texture.
本発明者らは、このような欠点を改良するため種々検討
した結果、解凍復元を電子レンジで行なうことによって
茹のびのない冷凍麺を得る方法を見い出した。The inventors of the present invention conducted various studies to improve these drawbacks, and as a result, they discovered a method for obtaining frozen noodles that do not overcook by thawing and restoring them in a microwave oven.
本発明は常法により製麺し、茹処理、蒸熱処理等により
α化を行ない、好ましくは水洗冷却し、次いで糊料を麺
の表面にコーティングして冷凍する麺に関する。The present invention relates to noodles that are made by a conventional method, gelatinized by boiling, steaming, etc., preferably washed with water and cooled, and then coated with a paste on the surface of the noodles and frozen.
本発明で云う冷凍麺とは、うどん、そば、中華めんなど
の他にスパゲツティ、マカロニ等のパスタを冷凍したも
のも包含する。The frozen noodles referred to in the present invention include frozen pasta such as spaghetti and macaroni in addition to udon, soba, and Chinese noodles.
本発明で云う糊料とは、天然のものでも合成のものでも
よいが、水溶性でコロイドを形成するものであればよ（
、特に好ましいものはキサンタンガム、アルギン酸ナト
リウム、ヒドロキシメチルペクチンである。これらの糊
料は単独でも又は組合せて使用してもよい。The thickener used in the present invention may be either natural or synthetic, as long as it is water-soluble and forms a colloid.
Particularly preferred are xanthan gum, sodium alginate, and hydroxymethyl pectin. These thickeners may be used alone or in combination.
糊料を−の表面にコーティングする方法としては、糊料
を水、エタノールあるいは食用油等に溶解もしくは分散
させて、この液の中に麺を浸漬したり、この液を−に噴
霧する方法でもよい。また、糊料をそのまま麺の表面に
まぶす方法でもよいが、要は均一にコーティングできる
方法であれば特に限定されない。To coat the surface of - with the paste, you can dissolve or disperse the paste in water, ethanol, edible oil, etc. and immerse the noodles in this liquid, or spray this liquid onto -. good. Alternatively, the method may be such that the paste is directly sprinkled on the surface of the noodles, but the method is not particularly limited as long as it can be coated uniformly.
糊料のコーティング蓋としては、麺の重量に対し、糊料
を乾物換算として３０〜５００ ｐｐｍ 好ましくは５
０〜２００ ｐｐｍであればよい。コーテイング量が３
０ ｐｐｍより少ないと茹のびが生じ食感が劣ったもの
となり、３００ ｐｐｍより多いと粘着性の強い食感と
なりいずれも好ましくない。For the coating lid of the starch ingredient, the amount of the starch ingredient is 30 to 500 ppm, preferably 5 ppm in terms of dry matter, based on the weight of the noodles.
It may be 0 to 200 ppm. Coating amount is 3
If it is less than 0 ppm, it will cause boiling and the texture will be poor, and if it is more than 300 ppm, it will have a sticky texture, both of which are not preferred.
糊料をコーティングした麺を次いで冷凍するが、冷凍は
急速冷凍が好ましい。次いでこの冷凍した麺の表面にさ
らに噴霧、浸漬等により水を付着させ、これを再冷凍す
るとより好ましい冷凍麺が得られる。The noodles coated with the paste are then frozen, preferably rapid freezing. Next, water is further applied to the surface of the frozen noodles by spraying, dipping, etc., and this is refrozen to obtain more preferable frozen noodles.
そして、本発明の冷凍麺を喫食するには電子レンジで解
凍復元する。To eat the frozen noodles of the present invention, they are thawed and reconstituted in a microwave oven.
なお、本発明は糊料を麺の表面にコーティングするもの
であり、麺生地に糊料を練り込んだ場合には効果はない
。It should be noted that the present invention involves coating the surface of the noodles with a paste, and there is no effect if the paste is kneaded into the noodle dough.
次に実施例を示す。 Next, examples will be shown.
実施例 １
乾燥スパゲティ（直径１，７闘）、１００ ｒを９分茹
で（茹歩留り２５５％）、水洗した。次にサラダ油２．
５２、パター２．５２、水５２、キサンタンガム０．０
２９の混合液をスパゲティに加え、均一にか診混ぜた。Example 1 Dried spaghetti (diameter 1.7 mm), 100 ml, was boiled for 9 minutes (boiling yield 255%) and washed with water. Next, salad oil 2.
52, putter 2.52, water 52, xanthan gum 0.0
Add the mixture in step 29 to the spaghetti and mix evenly.
糊料をコーティングしたスパゲティを一６０℃で冷凍し
、次に水１５−をスプレィし、再冷凍した。得られたス
パゲティを電子レンジに入れて加熱解凍したところ、茹
のびがな（弾力のある食感を有するスパゲティが得られ
た。The starch-coated spaghetti was frozen at -60°C, then sprayed with water and refrozen. When the resulting spaghetti was placed in a microwave oven and thawed by heating, spaghetti with an elastic texture was obtained.
実施例 ２ 強力小麦粉１００重量部に５０重量％加水し混練した。Example 2 50% by weight of water was added to 100 parts by weight of strong wheat flour and kneaded.
混練した生地を脱気押出成型機（孔径２．１Ｎ、孔数１
３０）によって押出し、得られた麺を６分茹で（茹歩Ｍ
２２０％）、水洗冷却した。The kneaded dough is molded using a deaerated extrusion molding machine (hole diameter 2.1N, number of holes 1).
30) and boil the obtained noodles for 6 minutes (boiling method M
220%), washed with water and cooled.
このＩ！ｉ１３００ ｔに対してヒドロキシメチルペク
チンｏ：ｏ９ｒ、エチルアルコール１−１水５−の混合
液を添加し、かき混ぜた。This I! A mixed solution of hydroxymethyl pectin o:o9r, 1-1 ethyl alcohol and 5-1 water was added to i1300t and stirred.
糊料をコーティングした麺を一４０℃で急速冷凍し冷凍
麺を得た。この冷凍麺を電子レンジで加熱解凍したとこ
ろ茹のびがなく、しかも長時間弾力的な食感を維持した
。Noodles coated with paste were quickly frozen at -40°C to obtain frozen noodles. When these frozen noodles were heated and thawed in a microwave oven, they did not boil and maintained their elastic texture for a long time.
実施例 ６
乾燥スパゲティ（直径１．７絽）ｉｏｏｔを９分茹で（
茹歩留２３５％）、水洗冷却した。次に０．１５重量％
アルギン酸す） ＩＪウム水溶液７−をスパゲティにス
プレィし、均一にコーティングを施した。次に、コーテ
ィングされたスパゲティを一３０℃で冷凍した。Example 6 Dried spaghetti (diameter 1.7) Ioot was boiled for 9 minutes (
Boiled yield: 235%), washed with water and cooled. Next 0.15% by weight
IJium aqueous solution 7- was sprayed onto spaghetti to uniformly coat the spaghetti. The coated spaghetti was then frozen at -30°C.
この冷凍したスパゲティを電子レンジで加熱解凍したと
ころ茹のびがな（弾力的な食感を有するスパゲティが得
られた。When this frozen spaghetti was thawed by heating in a microwave oven, spaghetti with an elastic texture was obtained.
本発明により得られる冷凍麺は解凍復元後の茹のびがな
（、かつ長時間例えば約１〜２時間弾力的な食感が維持
される。しかも、簡単な操作で容易に目的を達成するこ
とが出来る。このような優れた効果は、従来の技術では
到底得られなかったものである。The frozen noodles obtained according to the present invention retain their elastic texture after thawing and restoring (and maintain their elastic texture for a long time, for example, about 1 to 2 hours. Moreover, the purpose can be easily achieved with simple operations). Such excellent effects could never be achieved with conventional techniques.
髄出願人 日清製粉株式会社Marrow applicant: Nisshin Seifun Co., Ltd.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60155816A JPS6219059A (en) | 1985-07-15 | 1985-07-15 | Frozen noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60155816A JPS6219059A (en) | 1985-07-15 | 1985-07-15 | Frozen noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6219059A true JPS6219059A (en) | 1987-01-27 |
| JPH0533015B2 JPH0533015B2 (en) | 1993-05-18 |
Family
ID=15614101
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60155816A Granted JPS6219059A (en) | 1985-07-15 | 1985-07-15 | Frozen noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6219059A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02117353A (en) * | 1988-10-26 | 1990-05-01 | Japan Organo Co Ltd | Preparation of frozen boiled noodles |
| US6940192B2 (en) | 2002-08-23 | 2005-09-06 | Fanuc Ltd. | Air-cooled motor |
| WO2009054100A1 (en) * | 2007-10-26 | 2009-04-30 | Nisshin Foods Inc. | Frozen noodles, method of producing the frozen noodles and coating solution for preventing freezer burn |
| WO2013172117A1 (en) * | 2012-05-15 | 2013-11-21 | 日清フーズ株式会社 | Frozen noodles and production method therefor |
-
1985
- 1985-07-15 JP JP60155816A patent/JPS6219059A/en active Granted
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02117353A (en) * | 1988-10-26 | 1990-05-01 | Japan Organo Co Ltd | Preparation of frozen boiled noodles |
| US6940192B2 (en) | 2002-08-23 | 2005-09-06 | Fanuc Ltd. | Air-cooled motor |
| WO2009054100A1 (en) * | 2007-10-26 | 2009-04-30 | Nisshin Foods Inc. | Frozen noodles, method of producing the frozen noodles and coating solution for preventing freezer burn |
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0533015B2 (en) | 1993-05-18 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EXPY | Cancellation because of completion of term |