CN103564317A - Frozen noodles and manufacturing process therefor - Google Patents
Frozen noodles and manufacturing process therefor Download PDFInfo
- Publication number
- CN103564317A CN103564317A CN201210331733.4A CN201210331733A CN103564317A CN 103564317 A CN103564317 A CN 103564317A CN 201210331733 A CN201210331733 A CN 201210331733A CN 103564317 A CN103564317 A CN 103564317A
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- China
- Prior art keywords
- noodles
- freezing
- raw
- dough
- face
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
一种冷冻面类的制造方法，其包括冻结生面类的工序，所述生面类是在80kgf/cm2～200kgf/cm2的压力下将相对于100质量份原料粉含有0.01～0.5质量份的藻酸的面团挤出制面而获得。A method for producing frozen noodles , comprising the step of freezing raw noodles containing 0.01 to 0.5 mass The dough of alginic acid is extruded to make noodles.
Description
Technical field
The quality the present invention relates to after thawing reduces few freezing Noodles.More specifically, after the present invention relates to thaw resistance to through time deterioration excellent, the freezing Noodles that can maintain for a long time firm mouthfeel when cooked after thawing.
Background technology
Raw face or by can long preservation by the freezing freezer surface of manufacturing after the raw face boiling cooking, in boiling when cooking, does not need long-time as dried noodle on the other hand, and there is unique excellent flavor and the mouthfeel different from dried noodle, thereby be suitable for using in family, catering trade.
On the other hand, raw face, can obtain good mouthfeel, but after manufacturing or after boiling, lose hardness, elastic force within the shorter time, mouthfeel decline when boiling at once eat afterwards in manufacture.Even in the situation that by raw face, boiling the freezing preservation of raw face, for edible and while heating again, also deliquescing and lose bite (コ シ), mouthfeel decline of face.Further, freezer surface is heated to rear placement again, mouthfeel further reduces, and becomes and is no longer suitable for eating.In addition, freezing life in the past be added with soup (
), condiments juice (
), flavoring (
), seasoning powder (
) etc. state while placing, because face absorbs this juice, flavoring etc., the appearance degradation of face.
Therefore, the quality of freezing raw face is not in the past fully gratifying.In addition, freezing raw face in the past needs to cook before edible, thereby is not suitable as the Noodles use that use is taken away in packing.
Known have the boiling of preventing raw face through time the mouthfeel method that reduces.In patent documentation 1, disclose, by using the raw Noodles of liquid glucose boiling more than 1 % by weight concentration, can prevent boiling face through time mouthfeel reduce.Yet, the problem that this boiling face exists the local flavor of the Noodles due to surface attachment carbohydrate to change.
In patent documentation 2, disclose by coordinate alginic acid in Noodles, can prevent from following the mouthfeel that the pasteurization of this Noodles is processed to reduce.In patent documentation 3, disclose, the raw noodles that coordinate wheat flour, alginic acid, alkaline agent and active gluten, chemical starch etc. and obtain are carried out in the situation of the rear refrigeration of αization or normal temperature preservation, while cooking again noodles untie also good, curling few, and the noodles after cooking again have with firm boiling after same viscosity, can maintain the mouthfeel of the balance with elastic force and hardness.Yet there are the following problems for these faces: cook again after freezing preservation while eating, present the distinctive hard mouthfeel that derives from alginic acid.
Prior art document
[patent documentation]
No. 3432032 communique of [patent documentation 1] Japanese Patent
[patent documentation 2] Japanese kokai publication hei 5-15331 communique
[patent documentation 3] TOHKEMY 2000-83610 communique.
Summary of the invention
As mentioned above, raw face in the past or its boiling face are not satisfied as the face of freezing preservation use.Freezing and can long preservation and thaw after resistance to through time can maintain for a long time firm mouthfeel when cooked after thawing after deterioration excellent, freezing preservation freezing Noodles be desirable.
The inventor conducts in-depth research in order to solve above-mentioned problem, found that, by the dough that contains alginic acid with specified quantitative (
) under high pressure, extrude face processed and the raw face that obtains can be directly or the long-time freezing preservation of state of having cooked with boiling, in addition as these faces are thawed or are cooked, can obtain the cooking surface that maintains for a long time firm good mouthfeel when cooked, thereby complete the present invention.
That is, the present invention has solved above-mentioned problem by the manufacture method of freezing Noodles, and the manufacture method of this freezing Noodles comprises the operation of freezing raw Noodles, and described raw Noodles is at 80kgf/cm
2～200kgf/cm
2pressure under the dough of the alginic acid that contains 0.01～0.5 mass parts with respect to 100 mass parts raw meal is extruded to face processed and is obtained.
The present invention has solved above-mentioned problem by preventing the quality badness method in the freezing preservation of freezing Noodles or after thawing in addition, and the method comprises the operation of freezing raw Noodles, and described raw Noodles is at 80kgf/cm
2～200kgf/cm
2pressure under the dough of the alginic acid that contains 0.01～0.5 mass parts with respect to 100 mass parts raw meal is extruded to face processed and is obtained.
The freezing Noodles that manufacturing method according to the invention obtains can be by freezing long preservation.In addition after the thawing of this freezing Noodles resistance to through time deterioration excellent, after thawing after freezing preservation, can maintain for a long time the firm mouthfeel with hardness and elastic force when cooked.Even if this freezing Noodles is to apply the freezing preservation of state of flavoring further, also can prevent in preserving in flavoring infiltration face and the outward appearance causing or mouthfeel deteriorated.
The specific embodiment
The raw Noodles using in the manufacture method of freezing Noodles of the present invention is so long as the Noodles of manufacturing without drying process, and its kind, shape are not particularly limited.For example, as above-mentioned raw Noodles, can list the pastas (pasta) such as macaroni (macaroni), spaghetti (spaghetti), crow winter, flow surface (
), vermicelli (
), wide (
), Japanese buckwheat face (
), Japanese Chinese face (
), ground rice, musculus cutaneus class (skin of dumpling, steamed dumpling with the dough gathered at the top, spring roll, won ton, batch Sa dough etc.) etc., but be not limited to these.
The dough that above-mentioned raw Noodles is used can be in raw meal, add mixing water (
) carry out dough mixing and that obtain.As this raw meal, so long as be just not particularly limited with the powder that powder is used usually used as face, can list, for example hard flour (
), accurate hard flour (
), middle power powder (
), weak flour (
), hard wheat flour (
), black Green bean noodle (
) etc. wheat flour; The semolinas (semolina) such as durum wheat powder (durum semolina) etc.Above-mentioned raw materials powder may be used alone, two or more kinds may be mixed to use.
The dough that above-mentioned raw Noodles is used contains alginic acid.In order to make to contain this alginic acid in dough, a kind in the ester of selection alginic acid, alginates and alginic acid makes an addition in dough material above.As these alginates, can list the 1 valency salt such as mosanom, potassium alginate; The divalent salt such as calcium alginate; The basic salts such as ammonium alginate.As the ester of this alginic acid, can list propylene glycol alginate etc.
With respect to 100 mass parts raw meal, the content of the above-mentioned alginic acid in above-mentioned dough is 0.01～0.5 mass parts, can be preferably 0.05～0.2 mass parts.Alginic acid when quantity not sufficient 0.01 mass parts, heat or the freezing Noodles that thaws along with time process, become the face (び Noodles) that followed the string such soft, without the mouthfeel of bite.On the other hand, when the content of alginic acid surpasses 0.5 mass parts, face hardening, mouthfeel variation, and the thawing property variation of thawing from freezing state.
While adding alginic acid in above-mentioned dough, as with alkaline agent (
) add together, because the dispersiveness of alginic acid in dough improves, thereby preferably.As alkaline agent, as preferred example, can list buck (
), sodium phosphate, calcining calcium (
) etc., but be not limited to these materials.With respect to 100 mass parts raw meal, the content of this alkaline agent in above-mentioned dough is 0.01～0.5 mass parts, is preferably 0.05～0.2 mass parts.
Above-mentioned dough is except above-mentioned raw materials powder, alginic acid and alkaline agent, can also coordinate other compositions that conventionally can coordinate in face, such as the flour class beyond gluten (gluten), starch based, above-mentioned raw materials powder, egg, emulsifying agent, viscosity modifier, flavoring etc.As the content of these other compositions in above-mentioned dough, with respect to 100 mass parts raw meal, be preferably below 30 mass parts.
Above-mentioned dough can, by after the above-mentioned alginic acid of above-mentioned raw materials powder, powdery, above-mentioned alkaline agent as required and/or above-mentioned other compositions are mixed, add mixing water to carry out kneading and manufacture.Or above-mentioned dough also can be prepared the aqueous solution by above-mentioned alginic acid and above-mentioned alkaline agent are as required dissolved in water, buck etc. in advance, and this aqueous solution and mixing water together or are respectively joined in raw meal or other composition, thereby carry out kneading manufacture.
As above-mentioned mixing water, can make water, saline solution, buck etc. be generally used for any water of face processed.About the addition of mixing water, the dough of considering acquisition is applied in the high pressure of extruding as described above, with respect to 100 mass parts raw meal, and preferably 20～35 mass parts, more preferably 23～32 mass parts.During addition less than 20 mass parts of mixing water, the noodles of extruding are harder, easily burst apart, while surpassing 35 mass parts on the other hand, the raw Noodles obtaining resistance to through time deterioration reduce.It should be noted that, using above-mentioned alginic acid as the aqueous solution, add fashionablely, prepared by the mode that reaches the addition of above-mentioned mixing water with the total amount of mixing water and the alginic acid aqueous solution.
The raw Noodles using in the manufacture method of freezing Noodles of the present invention can pass through above-mentioned dough at 80kgf/cm
2～200kgf/cm
2, be preferably 120～160kgf/cm
2pressure under extrude face processed and manufacture.
In method for making due to raw Noodles in the past, do not need to carry out the dry of face, in addition for do not damage face not really up to the mark, send out mouthfeel glutinous, do not carry out applying high pressure and carried out face processed.In the method for making of raw Noodles in the past, for the pressure that is applied to dough, during calendering face processed, be about 0kgf/cm
2, be 20kgf/cm while extruding face processed
2left and right.
On the other hand, for the manufacture of the above-mentioned extrusion pressure 80kgf/cm of the raw Noodles using in the present invention
2～200kgf/cm
2normally used pressure (70～the 160kgf/cm that extrudes while manufacturing with dried noodle
2degree) equal or than its height, as the pressure of extruding of raw Noodles, be extremely high pressure.Above-mentioned extrusion pressure deficiency 80kgf/cm
2time, heat or the freezing Noodles that thawed along with time process, become the such softness of the face that followed the string, there is no the mouthfeel of bite.On the other hand, extrusion pressure surpasses 200kgf/cm
2time, face hardening, mouthfeel variation, and the thawing property variation of thawing from freezing state.
The raw Noodles using in the present invention can by use in the manufacture of the faces such as buckwheat flour or dry pasta, use extrude noodle machine etc., under above-mentioned pressure, dough is extruded to face processed and manufactures.While extruding face processed, if dough is extruded under reduced pressure, the durability of the face of manufacturing improves, thereby preferably.Degree of decompression can be-200mmHg～vacuum, is preferably-400～-750mmHg.
The shape of the raw Noodles of manufacturing is not particularly limited.For example, dough can be extruded, after making and wearing, by well-established law, roll, cut etc. and make the shape that noodles etc. are wished, or also can be by the Noodles extrusion molding of the shape of hope from there is the die head in hole of suitable shape.
In the manufacture method of freezing Noodles of the present invention, the raw Noodles obtaining by above-mentioned steps can directly freeze without the operation such as dry.Or can before freezing, carry out as required the boiling cooking.This boiling cooking adopts the common method for cooking of the Noodles such as hot bath, boiling, generally speaking in boiling water, carries out boiling in 2～8 minutes cooking.Noodles through the boiling cooking anhydrates (Soup cuts) as required, for freezing, process after cooling.
Freezing in manufacture method of the present invention processed and can be adopted freezing of conventionally Noodles being carried out to process.For example preferably by above-mentioned raw Noodles directly or the Noodles that boiling has been cooked with the deal of regulation, such as after taking out 150～300g as a person-portion and containing in pallet etc., for freezing processing.Freeze to process and can adopt IQF, any in slowly freezing, preferably IQF.Once after it being freezed by IQF, preserve under common freezing preservation condition.
Above-mentionedly freeze to process, the Noodles that boiling has been cooked can together freeze with flavoring class.For example, after the Noodles that can as mentioned above boiling be cooked takes out and is dispensed in pallet etc., applying flavoring class freezes, and after the Noodles that also boiling can have been cooked and flavoring class mix, contains in pallet and freezes again.
As above-mentioned flavoring class, according to the kind of Noodles or consumer's hobby, can use flavoring class arbitrarily.For example, for pastas such as macaroni or spaghettis, can list meat foam flavoring (meat sauce), Naples flavoring (napolitan sauce), I than the tomatoes such as sub-tower flavoring (all'arrabbiata sauce) be the white tone taste substances such as flavoring, Carbonara flavoring (Carbonara sauce) (
), the oil such as peperoncino flavoring is flavoring, brown sauce etc.; For crow winter, flow surface, vermicelli, Japanese buckwheat face etc., can list flour paste juice (
), soup-stock (
), curried flavoring (
) etc.; For the Chinese face of Japan, ground rice etc., can list Chinese style soup (
), sauce (
) etc., but be not limited to these.
Above-mentioned flavoring class can be the form arbitrarily such as liquid state, semisolid, gel, solid, sheet, particle, powder, bulk before freezing.For example above-mentioned flavoring class can be liquid, the flavoring of the solid that can be also freeze-dried.In this flavoring class, also can further suitably contain the materials such as greengrocery, mushroom class, meat, fish and shellfish, eggs, spice.
Embodiment
Below enumerate embodiment, further describe the present invention, but the present invention is not only defined in these embodiment.
(Production Example 1～8)
With respect to durum wheat powder 100 mass parts, the amount of recording in following table 2 is mixed alginic acid, further adds water 26 mass parts, carries out the mixing dough of preparing.Use pasta maker by this dough under the reduced pressure of-600mmHg, 120kgf/cm
2pressure condition under extrude face processed, obtain 8 kinds of raw spaghettis (thick 1.8mm).With hot water, by the raw spaghetti boiling obtaining 5 minutes, carry out water cooling, spaghetti is boiled in preparation.This is boiled to spaghetti takes out and is dispensed to pallet (160mm * 120mm with every dish 180g; Polypropylene system), in, in the pallet of half, further on face piece top, put commercially available canned meat foam flavoring (day Qing フ ー ズ system) 100g.They are carried out at-35 ℃ to Quick freezing, preparation Production Example 1～8 freezing cooked spaghetti (be respectively without flavoring with flavoring).
(test example 1)
The freezing spaghetti of having cooked of Production Example 1～8 is taken out the bag of the polypropylene system that is packaged into from pallet, at-18 ℃, preserve.After 1 week, will freeze spaghetti and take out from bag, with micro-wave oven (600W) heating, thaw.About the heat time, without flavoring be 3 minutes, with flavoring is 4 minutes and 30 seconds.For the spaghetti after heating, after the face with flavoring is stirred gently, by the cold wind of 3 ℃ cooling 5 minutes, investigation mouthfeel.Further investigate the at room temperature mouthfeel after 4 hours.Mouthfeel after 4 hours and firm cooled mouthfeel are compared to evaluation.The metewand that evaluation is recorded according to table 1 is undertaken by 10 experts, obtains average mark.Show the result in table 2.
[table 1]
[table 2]
Production Example 9～14
Extrusion pressure during by manufacture spaghetti changes to as recorded in table 3, in addition, by the step identical with Production Example 5, manufacture Production Example 9～14 freezing cooked spaghetti (be respectively without flavoring with flavoring).
(test example 2)
The freezing spaghetti of having cooked of Production Example 9～14 is evaluated by the step identical with test example 1.The results are shown in table 3.It should be noted that, table 3 shows the result of Production Example 5 again.
[table 3]
Production Example 15～19
With respect to durum wheat powder 100 mass parts, the amount of recording in following table 4 is mixed alginic acid, further adds water 26 mass parts, carries out the mixing dough of preparing.Use pasta maker by this dough under the reduced pressure of-600mmHg, 120kgf/cm
2pressure condition extrude face processed, obtain raw spaghetti (thick 1.8mm).
The raw spaghetti obtaining is divided into every part of 200g, at-35 ℃, carries out Quick freezing, manufacture the freezing raw spaghetti of Production Example 15～19.
(test example 3)
The freezing raw spaghetti of Production Example 15～19 is packaged in the bag of polypropylene system, at-18 ℃, preserves.After 1 week, freezing raw spaghetti is taken out from bag, with hot water boiling 5 minutes, manufacture boiling spaghetti.Boiling spaghetti taken out minute to 2 dishes of each Production Example, and a dish is kept intact, another dish is put commercially available canned meat foam flavoring (day Qing フ ー ズ system) 100g having heated on face piece top.By the step identical with test example 1, investigate these spaghettis after just cooling and the mouthfeel after 4 hours at room temperature, then according to the metewand of table 2, evaluate.The results are shown in table 4.
[table 4]
Production Example 20～24
The quantitative change of the water adding during by dough mixing more table 5 record like that, in addition by the step identical with Production Example 5, manufacture Production Example 20～24 freezing cooked spaghetti (be respectively without flavoring with flavoring).
(test example 4)
By the step identical with test example 1, evaluate the freezing spaghetti of having cooked of Production Example 20～24.The results are shown in table 5.It should be noted that, table 5 shows the result of Production Example 5 again.
[table 5]
Production Example 25～28
Reduced pressure when extruding face processed change to that table 6 records like that, in addition, by the step identical with Production Example 5, manufacture Production Example 25～28 freezing cooked spaghetti (be respectively without flavoring with flavoring).
(test example 4)
By the step identical with test example 1, evaluate the freezing spaghetti of having cooked of Production Example 25～28.The results are shown in table 6.It should be noted that, in table 6, again show the result of Production Example 5.
[table 6]
Claims (6)
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2013544951A JP5430808B1 (en) | 2012-08-07 | 2013-05-21 | Frozen noodles and method for producing the same |
| PCT/JP2013/064090 WO2014024539A1 (en) | 2012-08-07 | 2013-05-21 | Frozen noodles and manufacturing process therefor |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012175001 | 2012-08-07 | ||
| JP2012-175001 | 2012-08-07 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564317A true CN103564317A (en) | 2014-02-12 |
Family
ID=50037711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210331733.4A Pending CN103564317A (en) | 2012-08-07 | 2012-09-10 | Frozen noodles and manufacturing process therefor |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5430808B1 (en) |
| CN (1) | CN103564317A (en) |
| WO (1) | WO2014024539A1 (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6293750B2 (en) | 2013-06-21 | 2018-03-14 | 日清フーズ株式会社 | Method for producing frozen cooked noodles |
| JP6869986B2 (en) * | 2016-07-29 | 2021-05-12 | 日清フーズ株式会社 | Noodle manufacturing method |
| JP6959057B2 (en) * | 2017-07-20 | 2021-11-02 | 日清フーズ株式会社 | Method for producing tubular raw macaroni and method for producing gratin |
| JP7163314B2 (en) * | 2017-12-27 | 2022-10-31 | 株式会社日清製粉ウェルナ | Takoyaki mix |
| JP7337074B2 (en) * | 2018-08-23 | 2023-09-01 | 株式会社日清製粉ウェルナ | Method for producing pasta |
Family Cites Families (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3366079D1 (en) * | 1982-09-23 | 1986-10-16 | Nestle Sa | Process for producing starch-based pasta products |
| JPS61141855A (en) * | 1984-12-14 | 1986-06-28 | Mamaa Makaroni Kk | Production of frozen pasta |
| CH680974A5 (en) * | 1990-07-24 | 1992-12-31 | Nestle Sa | |
| JPH0970272A (en) * | 1995-09-04 | 1997-03-18 | Kao Corp | Instant noodle |
| JP2000041605A (en) * | 1998-05-28 | 2000-02-15 | Nippon Flour Mills Co Ltd | Pasta for boiling, pasta for retort cooking and their production |
| JP3737438B2 (en) * | 2002-01-31 | 2006-01-18 | 株式会社日清製粉グループ本社 | How to heat frozen crab noodles |
-
2012
- 2012-09-10 CN CN201210331733.4A patent/CN103564317A/en active Pending
-
2013
- 2013-05-21 WO PCT/JP2013/064090 patent/WO2014024539A1/en active Application Filing
- 2013-05-21 JP JP2013544951A patent/JP5430808B1/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| JPWO2014024539A1 (en) | 2016-07-25 |
| JP5430808B1 (en) | 2014-03-05 |
| WO2014024539A1 (en) | 2014-02-13 |
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Application publication date: 20140212 |