JPH0251584B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing ready-to-eat noodles, and more particularly to a method in which cooked, molded, frozen ingredients and gelatinized noodles are allowed to coexist, frozen, and dried under reduced pressure.

Conventionally, various methods have been proposed for producing instant noodles, such as an oil method, a non-fried method, a freezing method, and a freeze-drying method. Among them, instant noodles obtained by the freeze-drying method can be quickly reconstituted with boiling water and have an extremely excellent texture, so demand has been increasing in recent years. Conventionally, commercially available instant freeze-dried noodles are sold by separately freeze-drying cooked ingredients and eggplant noodles, and then placing them separately in containers.

However, although freeze-dried ingredients have excellent restorability and texture as described above, they have the disadvantage of being brittle against external impacts. Therefore, the freeze-dried ingredients break during the product distribution process, resulting in a significant decrease in commercial value.

The present inventor completed the present invention as a result of repeated research in order to eliminate the above-mentioned drawbacks of instant freeze-dried noodles.

That is, the present invention molds and freezes pre-cooked ingredients and then allows them to coexist with gelatinized noodles,
The whole product is frozen and dried under reduced pressure to obtain instant freeze-dried noodles.

In the present invention, the ingredients are first subjected to heat treatment such as steaming or boiling in hot water, and are further seasoned if necessary. Place this filling in a mold container, shape it, and freeze.
When putting it into a mold container etc., it is preferable to mold it while applying some pressure by pressing it down with your hands.
The desired size of the frozen ingredients can be obtained depending on the size of the mold container, but the ingredients are placed in a larger mold container in advance and molded (see Figure 3), and then cut into the desired size after freezing. (See Figure 4). Ingredients used in the present invention include spinach, ginseng, green onions, bean sprouts, kiyabetsu, sweet corn, mushrooms, burdock, green beans, seaweed, pork, beef, chicken,
There are various examples including horse meat, but there are no particular limitations.

On the other hand, regarding noodles, noodles such as udon, soba, ramen, perforated noodles, and fermented noodles are subjected to gelatinization treatment.
Specific means for this gelatinization treatment include eggplant treatment, steaming and eggplant treatment, or other conventional methods, but the shape retention of noodle strings is particularly enhanced by first steaming and then eggplant treatment. . The optimum boiling time for the gelatinization process varies depending on the type and thickness of the noodles, but is generally preferably in the range of 2 to 20 minutes. In addition, when processing the eggplant after steaming, steam the eggplant for 3 to 5 minutes and then process the eggplant for 2 to 20 minutes.
It is preferable to do it in minutes. Noodles that have been pregelatinized as described above may be subjected to the next freezing treatment as they are, but preferably, the gelatinized noodles are soaked in water or hot water to increase the yield of the noodles (products relative to the main raw materials used). percentage) from 300 to 500% preferably 350
By increasing the concentration to ~450%, instant freeze-dried noodles with even better restorability can be obtained. As a result of the water or hot water soaking treatment increasing the yield of noodles, the reconstitution properties of the resulting instant freeze-dried noodles are significantly improved. Furthermore, this treatment does not deteriorate the taste or the like. In order to increase the yield of noodles, add more water to the noodles, etc.
After the oxidation, it may be treated with water or hot water. In addition, water or hot water treatment is 0.5-2% salt solution, 1-5%
If the process is carried out using a solution containing a hydrophilic substance such as % sugar water, the reconstitution properties of the instant freeze-dried noodles obtained can be further accelerated. It is preferable that the gelatinized noodles are left alone or soaked in water or hot water, and left for 30 minutes to 1 hour, if desired, to uniformize the water distribution of the noodle strings and bring them into a so-called "boiled" state.

The cooked, molded and frozen ingredients and gelatinized noodles obtained as detailed above are, for example, put the gelatinized noodles in a mold, then put the ingredients thereon, and then gelatinized the noodles. (See Figure 1), or put the ingredients in the bottom of the mold and put gelatinized noodles on top of it, or put gelatinized noodles in the mold and put the ingredients on top. I posted it (second
(see figure).

The noodles subjected to the above treatment are then subjected to a freezing treatment. For example, the freezing process is performed by passing through a tunnel in a low-temperature atmosphere to perform a preliminary freezing process. Although this pre-freezing treatment may be carried out until the noodles are completely frozen, it is preferable to stop the pre-freezing treatment while the noodles have a frozen layer in the center in order to improve their restorability. There are no particular restrictions on the conditions for this pre-freezing treatment, but it is usually between -10 and -90℃.
It is desirable that the treatment be carried out in a tunnel in an atmosphere of 2 minutes to 1 hour.

The noodles that have been pre-frozen are then frozen. The freezing treatment conditions may be any conditions that cause ice crystals to form on the noodles, such as normal -
Slow or quick freezing may be performed in an atmosphere of 10 to -60°C for 2 hours or more, as appropriate. Although it is not necessary to carry out the pre-freezing treatment of the present invention, performing such a pre-freezing treatment before the freezing treatment has the advantage of significantly improving the shape retention of the noodles and the unraveling of the noodle strings.

Instant freeze-dried noodles can be obtained by subjecting the frozen noodles to the following vacuum drying treatment. The conditions for this vacuum drying process are such that the final temperature of the noodles is maintained at 60℃ or less, and for this purpose, the initial plate temperature is usually 110℃ or less.
It is preferable to set the temperature to 60° C. over time and leave it under a vacuum of 0.1 to 0.5 Torr for 15 to 30 hours. Further, a microwave can also be used as a drying means for the vacuum drying process.

The reason for molding the toppings in the present invention is to avoid the problem of workability, which would be very time-consuming if the toppings were not molded when frozen together with gelatinized noodles in the later process. I'm trying to solve it. As a result of various studies, we have found that forming the ingredients in advance, freezing them, and then allowing them to coexist with gelatinized noodles as in the present invention is very efficient and highly suitable for mass production. .

According to the method of the present invention, since the ingredients are freeze-dried together with the noodles, there is no fear of the ingredients breaking due to external impact, etc., and therefore large ingredients can also be used. Furthermore, when ingredients are present inside the shaped noodles as shown in Figure 1, the ingredients create gaps between the noodle strands of the shaped noodles, which has the advantage of speeding up the restoration process when hot water is added. There is.

EXAMPLES Next, Examples will be given to further specifically explain the present invention, but the present invention is not limited to the following Examples.

Example 1 A mixture of cabbage bean sprouts, bean sprouts, carrots, sweet corn, and wakame was boiled in boiling water for about 2 minutes, and after cooling, it was placed in a square tray measuring 34 cm long x 120 cm wide x 1 cm deep. The surface was molded into a flat surface by pressing down lightly with your hand. This is −20℃
Frozen for 12 hours in an atmosphere of After freezing, the ingredients were taken out from the tray and cut into small blocks measuring 6.5 cm long x 7 cm wide x 1 cm thick to obtain frozen ingredients for each serving.

Separately, 100 kg of all-purpose wheat flour was added with 5% Baume saline solution 32, and roll noodles were made according to a conventional method to prepare noodle strings with a thickness of 1.7 mm using a #12 cutting blade.
Next, the noodle strings were boiled for 10 minutes (yield: 350%), washed with water, and then cut into balls of 250 g each. Next, approximately half of the noodles were placed in a mold, the frozen ingredients for one serving obtained above were placed on top of the mold, and the remaining noodles were placed on top of the mold and quickly frozen at -40°C for 20 minutes. after that,
Instant freeze-dried noodles (udon) were obtained by drying in a vacuum dryer for 20 hours at a final product temperature of 55° C. or less and a vacuum degree of 0.2 Torr.

When boiling water was poured into the resulting instant freeze-dried noodles (udon), the noodles recovered for 7 minutes and had excellent taste and texture.

Example 2 Pre-cooked ingredients consisting of fried tofu, spinach, and chicken were placed in a rectangular tray measuring 34 cm long x 120 cm wide x 1 cm deep with partitions divided into 100 blocks, and the surface was molded to be flat. This is −20℃
Frozen for 12 hours in an atmosphere of After freezing, remove the ingredients from the tray and cut into small blocks (height 6.8cm x
A frozen filling measuring 6 cm wide x 1 cm thick was obtained.

Separately, 28 kg of water was added to 50 kg of buckwheat flour and 50 kg of binder flour (semi-strong flour), and rolled noodles were made according to the usual method to prepare noodle strings with a thickness of 1.3 mm using a #20 cutting blade. . Next, boil the noodle strings for 3 minutes (yield
After washing with water, the noodle strings were soaked in water for 20 minutes to adjust the yield of noodle strings to 300%, and the noodle strings were cut into balls of 250 g each. Next, put the frozen ingredients for one serving obtained above into a mold, place 250g of rolled noodles on top, and quickly freeze at -30℃ for 5 hours.
It was dried in a vacuum dryer for 20 hours at a temperature of 0.5 Torr or below to obtain instant freeze-dried noodles (soba).

When boiling water was poured into the resulting instant freeze-dried noodles, the noodles recovered in 4 minutes and had excellent taste and texture.

Example 3 Boil a mixture of cabbage bean sprouts, bean sprouts, green onions, ginseng, sweet corn, and wakame in boiling water for about 2 minutes, and after cooling, put it in a plastic bag measuring 34 cm long x 120 cm wide. The material was flattened by gently smoothing it by hand, and then passed under a roller with a gap of 1 cm from the floor to flatten it from the top and bottom. This was frozen in an atmosphere of -30°C for 6 hours, and then cut into small blocks measuring 6.5 cm long x 7 cm wide x 1 cm thick, the vinyl was removed, and frozen ingredients for each meal were obtained.

Separately, 100 kg of all-purpose wheat flour was added with 5% Baume saline solution 32, and roll noodles were made according to a conventional method to prepare noodle strings with a thickness of 1.7 mm using a #12 cutting blade.
Next, the noodle strings were boiled for 12 minutes, washed and soaked in water (yield: 450%), and 250 g of each was cut into balls. Next, place the noodles in a mold, place the frozen ingredients obtained above on top, and slowly freeze at -20℃ for 10 hours.Then, the final product temperature is below 60℃ and the degree of vacuum is 0.2Torr. The noodles were dried in a vacuum dryer for 20 hours to obtain instant freeze-dried noodles (udon).

When boiling water was poured into the resulting instant freeze-dried noodles, the noodles recovered in 7 minutes and had excellent taste and texture.

Example 4 Fillings consisting of pre-heated fried tofu, chicken, and shiitake mushrooms were placed in a rectangular tray measuring 34 cm long x 12 cm wide x 1 cm deep with partitions divided into 100 blocks, and the ingredients were lightly pressed down with hands from above. The surface was molded flat. This was frozen in an atmosphere of -10°C for 20 hours. After freezing, remove the ingredients from the tray and form small blocks for one meal (6.8 cm long x 6 cm wide x 1 cm thick).
I got frozen ingredients.

Separately, 28 kg of water was added to 50 kg of buckwheat flour and 50 kg of binder flour (semi-strength wheat flour), and roll noodles were made according to a conventional method to prepare noodle strings with a thickness of 1.3 mm using a #20 cutting blade. Next, boil the noodle strings for 3 minutes (yield
After washing with water, the noodle strings were soaked in water at 50°C for 20 minutes to adjust the yield of noodle strings to 310%, and the noodle strings were cut into 250 g portions. Next, put about half of these noodles into a mold, place the frozen ingredients obtained above for one serving on top, and then place the remaining noodles on top of that, and place them in a tunnel at -50℃ for 7 minutes. I let it pass. The mixture was then slowly frozen at -30°C for 6 hours, and then dried for 20 hours in a vacuum dryer at a final product temperature of 60°C under a vacuum degree of 0.5 Torr to obtain instant freeze-dried noodles (soba).

When boiling water was poured into the resulting instant freeze-dried noodles, the noodles recovered in 4 minutes and had excellent taste and texture.

Example 5 Ingredients consisting of pre-cooked shinachiku, bean sprouts, and grilled pork were placed in a rectangular tray measuring 34 cm long x 120 cm wide x 1 cm deep, and the surface was molded into a flat surface by pressing lightly with your hands. This was frozen in an ambient atmosphere at -80°C for 8 minutes and then in an atmosphere at -30°C for 4 hours. After freezing, remove the ingredients from the tray and roll them vertically.
Cut into small blocks of cm x width 6.5cm x depth 1cm,
Frozen ingredients for each serving were obtained.

Separately, 100 kg of semi-strength wheat powder was added with Baume 5 degree brine 35, and rolled noodles were made in accordance with a conventional method to prepare noodle strings with a thickness of 1.3 mm using a #20 cutting blade.
Next, the noodle strings were washed with eggplant for 4 minutes and then soaked in water (yield
350%), left at room temperature for 20 minutes, wetted with water, and cut into balls of 250 g each. Next, put the frozen ingredients for one serving obtained above into the mold, and place 250g of them on top.
The rolled noodles were placed on top and quickly frozen at -30°C for 6 hours. Thereafter, the product was vacuum-dried at a final product temperature of 60° C. or lower and a degree of vacuum of 0.1 Torr to obtain instant freeze-dried noodles (ramen).

When boiling water was poured into the resulting instant freeze-dried noodles, the noodles recovered in 4 minutes and had excellent taste and texture.

[Brief explanation of drawings]

Figures 1 and 2 show a cross-sectional view of the instant freeze-dried noodles, Figure 3 shows a perspective view of the molded and frozen ingredients, and Figure 4 shows the molded and frozen ingredients shown in Figure 3. A perspective view of the ingredients when divided into one serving is shown.

Claims (1)

[Claims] 1. A method for freeze-drying noodles, which comprises molding and freezing pre-cooked ingredients, allowing them to coexist with gelatinized noodles, and then freezing the whole thing and drying it under reduced pressure.