WO2019189538A1

WO2019189538A1 - Frozen noodle food product

Info

Publication number: WO2019189538A1
Application number: PCT/JP2019/013500
Authority: WO
Inventors: 由美子仲西; 由江口; 謙太朗入江
Original assignee: 日清フーズ株式会社
Priority date: 2018-03-29
Filing date: 2019-03-28
Publication date: 2019-10-03
Also published as: JPWO2019189538A1; JP7213232B2

Abstract

A frozen noodle food product according to the present invention comprises frozen noodles and a sauce, each in an independent state, is stored, distributed and/or sold in a freezing temperature range capable of maintaining the frozen state of the frozen noodles, and satisfies at least one of (A) and (B): (A) The sauce contains at least 15 mass% of a specific oil or fat containing at least 4.5 mass% of a low-cloud point oil or fat which does not solidify at 0°C and has a cloud point of -5°C or lower. (B) The sauce contains at least 10 mass% of a low-cloud point oil or fat which does not solidify at 0°C and has a cloud point of -5°C or lower.

Description

Frozen noodle food

The present invention relates to a frozen noodle food that has frozen noodles and sauces, is stored, distributed and / or sold in a freezing temperature zone, and is heated and thawed by a microwave oven or the like at the time of eating.

As a frozen noodle food, a so-called one-dish type that is frozen with a sauce added on cooked noodles is generally used. For example, Patent Document 1 describes a one-dish type frozen pasta. One dish type frozen noodle food has a frozen solidified product in which frozen noodles and sauce are integrated, and is stored, distributed and / or sold in a freezing temperature range in which the frozen solidified product can be maintained in a frozen state, At the time of eating, the frozen and solidified product can be eaten by heating and thawing with a microwave oven or the like.

Patent Document 2 discloses that when a liquid or pasty food composition such as pasta sauce is frozen in a state of being contained in a container, the food composition is completely cured and taken out of the container, or the necessary amount can be separated. In view of the problem that it becomes difficult, in order to solve this problem, it is assumed that the food composition contains starch, saccharides and water that are not pregelatinized, and the water content of the food composition Is described as a specific range. According to the technique described in Patent Document 2, a frozen food composition that can be quickly and uniformly dispersed in added hot water or water without being completely cured even in a frozen state is obtained.

In Patent Document 3, even when heated in contact with an acidic food having a pH of 5 or lower, or when stored for a long time in contact with the acidic food, the emulsification is broken and no oil-off occurs, and aggregation or solidification occurs. An acid-resistant cream containing an oil and fat having a melting point of 30 ° C. or less and a sucrose fatty acid ester having an HLB value of 14 or more is described as a cream having a difficult and smooth texture. As an example of the acidic food, pasta sauce is Are listed. Patent Document 3 does not describe freezing the acid-resistant cream.

JP 2001-186852 A JP 2014-60960 A JP 2014-168428 A

The sauce in frozen noodle foods usually contains fats and oils, and the cloud point (melting point) of the fats and oils has a considerable impact on the taste of the noodle foods obtained by thawing the frozen noodle foods. . For example, a sauce containing fats and oils having a relatively low cloud point (melting point) has a good flavor, and when mixed with noodles and eaten as a noodle food, a relatively light texture can be enjoyed.

However, when the cloud point (melting point) of the fats and oils contained in the sauce is low, the fluidity of the sauce at a low temperature increases, so that, for example, in the production of a one-dish type frozen noodle food, When frozen with the sauce added, even if the noodles are frozen, the sauce remains free-flowing and the frozen noodles and sauce are integrated into an efficient production of frozen solids. There is a risk that the productivity of frozen noodle foods may be reduced. In addition, when the one-dish type frozen noodle food is eaten, when the frozen noodle food (ie, an integrated product of frozen noodles and sauce) is heated and thawed in a microwave oven, the low cloud point (low When the oil of melting point) is contained, the sauce is thawed at an earlier stage than frozen noodles, so that the sauce is easily damaged by overheating due to range heating, and the flavor of the sauce is particularly lowered. is there.

An object of the present invention is to provide a frozen noodle food that is unlikely to cause deterioration in the quality of the sauce due to heating and thawing and has an excellent texture.

The present invention is a frozen noodle food that has frozen noodles and sauces in an independent state, and is stored, distributed, and / or sold in a freezing temperature zone in which the frozen noodles can be kept frozen. A frozen noodle food satisfying at least one of A) and (B).
(A) 15% by mass or more of the specified fat / oil containing 4.5% by mass or more of the low cloud point oil / fat having a cloud point of −5 ° C. or less at 0 ° C. is not contained.
(B) 10% by mass or more of low cloud point oil and fat which does not solidify at 0 ° C. and has a cloud point of −5 ° C. or less is contained in the sauce.

FIG. 1 is an explanatory diagram of a cloud point measurement method.

The frozen noodle food of the present invention has a frozen noodle and a sauce, and a frozen temperature range in which the frozen noodle can be maintained in a frozen state, specifically, for example, −18 ° C. or less, more specifically −25 to − It is stored, distributed and / or sold at 18 ° C.

One of the main characteristics of the frozen noodle food of the present invention is that it has frozen noodles and sauces in an independent state. That is, in the frozen noodle food of the present invention, the frozen noodle and the sauce are not integrated as in the conventional one-dish type frozen noodle food, and both are separable from each other. With such a configuration, when eating the frozen noodle food of the present invention, it is possible to individually perform an appropriate thawing process for each of the frozen noodle and the sauce. Specifically, for example, only frozen noodles are heated and thawed in a microwave oven, and the sauce is not heated and thawed, or another method (for example, a method of leaving the sauce in a room temperature environment, a method of thawing by applying running water to the sauce) Etc.) can be performed. As a result, overheating damage caused by heating the sauce range, which is a concern when one-dish type frozen noodle foods are heated and thawed in a microwave oven, is prevented in advance, and the original good flavor of the sauce can be enjoyed. In addition, as will be described later, the sauce according to the present invention has a relatively low cloud point (melting point) of the contained fat and oil, and therefore has a relatively high fluidity at low temperatures. As in the case of producing the frozen noodle food, the frozen noodle food of the present invention may be inconvenient if the noodle is frozen while the sauce is added to the cooked noodle. In order to have the frozen noodle and the sauce in an independent state, such a method of freezing the two in an integrated manner is not usually employed, so that such inconvenience hardly occurs and high quality It is possible to efficiently produce a frozen noodle food.

As a specific example of the above-mentioned “having frozen noodles and sauces in an independent state”, frozen noodles and sauces are individually packaged, that is, frozen noodles are packaged in a packaging material such as a packaging bag or a packaging box. The source is packaged with a packaging material separate from the packaging material. However, the content of the frozen noodles and the sauce in the present invention is not limited to this, and various forms can be adopted without departing from the spirit of the present invention.

The frozen noodle food of the present invention is typically stored in a packaging container such as a box or a bag, and the whole packaging container is stored, distributed and / or sold in a freezing temperature range in which the frozen state of the frozen noodle can be maintained. Is done. Inside the packaging container, frozen noodles and sauce are present in an independent state.

Another example of the main characteristic of the frozen noodle food of the present invention is that the sauce according to the present invention does not solidify at 0 ° C. and contains a low cloud point oil or fat having a cloud point of −5 ° C. or lower. As a result, the sauce according to the present invention has a good flavor, and when mixed with noodles (cooked noodles obtained by thawing the frozen noodles according to the present invention) and eaten as noodle food, a relatively light texture Can enjoy. In particular, when the noodle food is a cold noodle food such as cold pasta, a good sauce flavor and a light texture can be more reliably enjoyed. If the sauce in conventional one-dish type frozen noodle foods contains such low cloud point oils and fats, the productivity of frozen noodle foods will be reduced, damage due to overheating of the sauce due to heating and thawing during eating, etc. However, since the frozen noodle food of the present invention has the frozen noodle and the sauce in an independent state as described above, such concerns have been eliminated, and the productivity is excellent. By thawing only frozen noodles with a microwave oven or the like, it is possible to enjoy a flavorful sauce containing a low cloud point oil. The cloud point of the low cloud point oil is preferably −10 ° C. or lower. The cloud point of fats and oils is measured by the following method.

<Measurement method of cloud point>
A sample obtained by completely melting the oil to be measured in a hot water bath or the like is used. As shown in FIG. 1, 4 mL of the melted sample S is collected inside a small test tube 10 equipped with a thermometer T1 for measuring the temperature of the contents, and is released until the temperature of the sample S decreases to around 40 ° C. After cooling, the small test tube 10 is accommodated in the large test tube 11 having a size capable of accommodating the small test tube 10 therein. Separately, ice water containing ice crushed to a 1 cm square and sodium chloride of 20% by mass or more of the total weight of the ice is put into a beaker 12 having a capacity of 2 L, and a cooling bath 13 is prepared. The test tube 11 is put and cooled. The beaker 12 is provided with a thermometer T2 that measures the temperature of the cooling bath 13. Then, the large test tube 11 is taken out from the cooling bath 13, and the internal small test tube 10 is visually observed about every 30 seconds, and the temperature of the sample S when cloudiness is observed in a part of the sample S is measured by a thermometer. Measurement is performed at T1, and the measured value is defined as the cloud point of the sample S. In FIG. 1, the dimensions (unit: mm) of each part of each instrument such as the small test tube 10 used for measuring the cloud point are shown.

Examples of the low cloud point oils and fats include sunflower oil, soybean oil, cottonseed oil, salad oil, corn oil, rapeseed oil, rice bran oil, safflower oil, and linseed oil. One of these may be used alone or in combination of two or more. Can be used. Among these low cloud point oils and fats, sunflower oil, soybean oil and corn oil are preferable, and sunflower oil is particularly preferable.

The frozen noodle food of the present invention satisfies at least one of the following (A) and (B). As a result, the sauce according to the present invention has relatively high fluidity even at low temperatures, and noodles (cooked noodles) obtained by separately heating and thawing frozen noodles without thawing using a microwave oven or the like. Can be easily mixed, and handling at the time of eating is improved. More specifically, by satisfying at least one of the following (A) and (B), the sauce according to the present invention performs all thawing treatments when the frozen noodle food of the present invention is ready for eating. It can be mixed with noodles (cooked noodles obtained by thawing frozen noodles according to the present invention) without being necessary, or left in a room temperature environment without using a heating cooker such as a microwave oven. It can be defrosted by a relatively simple thawing method such as applying running water or bathing in hot water.

(A) A specific fat or oil containing 4.5% by mass or more, preferably 4.5 to 90% by mass, more preferably 5 to 70% by mass of the low cloud point oil or fat is 15% by mass or more in the sauce according to the present invention. The content is preferably 15 to 70% by mass, more preferably 20 to 50% by mass.
(B) The said low cloud point fats and oils are contained in the sauce which concerns on this invention 10 mass% or more.

With regard to (A), examples of the specific fats and oils containing 4.5% by mass or more of the low cloud point fats and oils include soybean oil, cottonseed oil, salad oil, corn oil, rapeseed oil, rice bran oil, safflower oil, and linseed oil. These 1 type can be used individually or in combination of 2 or more types. Among these specific fats and oils, sunflower oil, soybean oil, and corn oil are preferable, and sunflower oil is particularly preferable.

In the sauce according to the present invention, 1) the content of the low cloud point oil is preferably 30% by mass or more, more preferably 30 to 50% by mass with respect to the total mass of the source, and 2 ) The salt concentration in the aqueous phase in a state where the sauce is allowed to stand and separated into an oil phase and an aqueous phase is preferably 2.0% by mass or more, more preferably 2.2% by mass or more. . By satisfying both 1) and 2), the sauce according to the present invention has a low temperature zone, more specifically the frozen state of the frozen noodles according to the present invention. Even in a freezing temperature range that can be maintained, it has fluidity and can be excellent in handling at the time of eating.

The water content in the source according to the present invention is preferably 40 to 88% by mass or less, more preferably 50 to 85% by mass, based on the total mass of the source.

The sauce according to the present invention may further contain an emulsifier in addition to the low cloud point oil and water and water. When the emulsifier is contained in the source, an effect of stabilizing the emulsification of the aqueous phase and the oil phase is exhibited. As the emulsifier, those usable for foods can be used without any particular limitation. For example, glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, stearyl organic acid ester, lecithin , Organic acid monoglyceride, sodium stearoyl lactate, calcium stearoyl lactate, and one of these can be used alone or two or more can be used in combination.

The HLB value of the emulsifier contained in the sauce according to the present invention is preferably 16 or less, more preferably 11 to 16. By containing an emulsifier having an HLB value of 16 or less in the sauce, an effect of stabilizing the emulsification of the aqueous phase and the oil phase is exhibited. Examples of the emulsifier having an HLB value of 16 or less include glycerin fatty acid ester, sorbitan fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, and stearyl organic acid ester.

Here, the HLB value is a numerical value representing the ratio of the molecular mass of the hydrophilic site to the molecular mass of the hydrophobic site in the molecule of the emulsifier (surfactant). It can be measured by the method described in Japan Oil Chemists' Association, published by Maruzen).

The content of the emulsifier in the sauce according to the present invention is preferably 5% by mass or less, more preferably 0.3 to 2.0% by mass with respect to the total mass of the source. If the content of the emulsifier is too small, it is not meaningful to use the emulsifier. Conversely, if the content is too large, the taste may be poor.

The sauce according to the present invention may contain components other than the above components (low cloud point oil and fat, water, emulsifier). As other components that can be contained in the sauce according to the present invention, various components that can be contained in this type of sauce can be used, for example, other fats and oils other than the low cloud point oil and fat; thickening of xanthan gum and the like Polysaccharides; Seasonings such as salt, sugar, amino acids, nucleic acids, spices and fragrances; Milk, sugar, eggs, fresh cream; Pastes of vegetables such as tomatoes and onions, and beans such as peas; Puree forms of vegetables and beans Products (limited to solids that do not remain); seasonings such as soy sauce, vinegar, bouillon, consomme; additions conventionally used as raw materials for sauces, such as acidulants, stabilizers, and colorants An agent etc. are mentioned, These 1 type can be used individually or in combination of 2 or more types. In particular, when a thickening polysaccharide is contained in the sauce, the adhesiveness to the surface of the sauce noodle (cooked noodle obtained by thawing the frozen noodle according to the present invention) is improved due to the improvement in the viscosity of the sauce. Therefore, handling at the time of eating improves and the sense of unity between the sauce and the noodles can be improved.

The sauce according to the present invention can be typically prepared by uniformly mixing oil and water containing the low cloud point oil and fat with a homogenizer or the like. When the emulsifier and / or thickening polysaccharide is contained in the sauce according to the present invention, the oil and fat is previously incorporated with the emulsifier and / or thickening polysaccharide, and the fat and oil containing the emulsifier and / or thickening polysaccharide. And water are preferably mixed. Moreover, when making the sauce which concerns on this invention contain seasonings, such as salt, it is preferable to make seasoning contain previously in water, and to mix the water containing the seasoning, and fats and oils. If necessary, the sauce may be heated for the purpose of sterilization.

The frozen noodles according to the present invention are typically a frozen product (frozen noodle mass) of cooked noodles, and the cooked noodles are obtained by cooking raw noodles. In addition, the external shape of the frozen noodles (the raw noodles, the cooked noodles) according to the present invention is typically a noodle wire shape obtained by forming the noodle dough into an elongated shape, but in the present invention, the external shape of the frozen noodles is There is no particular limitation, and so-called short pasta such as macaroni and penne is also included. The frozen noodles according to the present invention can be, for example, udon, hiyagi, somen, flat noodles, Japanese soba noodles, Chinese noodles; pasta such as spaghetti, macaroni;

The raw materials of the frozen noodles according to the present invention (the raw noodles and the cooked noodles) are not particularly limited, and the frozen noodles according to the present invention may be configured in the same manner as conventionally known noodles. The raw noodles are typically hydrated and mixed with a powder raw material to prepare a noodle dough that is a mixture of the powder raw material and water, and the noodle dough is processed into a predetermined shape such as a noodle string. Manufactured. The powder raw material usually includes one or more main raw materials selected from the group consisting of flour and starch, and if necessary, wheat protein, wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg Protein materials such as powder and skim milk powder; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; 1 type or more of auxiliary materials, such as alcohol, a preservative, and an enzyme agent, are contained. Examples of the flour include wheat flour (thin flour, medium flour, strong flour, durum flour, whole grain flour, bran), buckwheat flour, rice flour, corn flour, barley flour, rye flour, dried wheat flour, fly flour, wax flour, and the like. Examples of the starch include tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch; α starch, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, etc. The processed starch which gave the process is mentioned, These 1 type can be used individually or in combination of 2 or more types.

The cooked noodle, which is the state of the frozen noodle according to the present invention before freezing, is obtained by cooking raw noodles. This cooking is a heat treatment (a gelatinization treatment) in the presence of moisture in raw noodles, and specifically includes, for example, boil treatment, steaming treatment, oil frying treatment, hot air drying treatment, One type can be used alone or two or more types can be combined. Typically, boiled and / or steamed. In boil processing and steaming processing, noodles are cooked without using any fats and oils. An example of cooking raw noodles is a process of boiling raw noodles with hot water at 98 to 100 ° C. In this case, the boiling time can be appropriately adjusted according to the thickness of the raw noodle strings.

The frozen noodles according to the present invention can be obtained by freezing the cooked noodles. The cooked noodles can be frozen using a known freezing means, for example, quick freezing for a short time or slow freezing for a relatively slow freezing may be used.

In the frozen noodle food of the present invention, the mass ratio of the frozen noodle and the sauce is not particularly limited, but from the viewpoint of good taste, the sauce is preferably 70 parts by mass or less, more preferably 15 parts per 100 parts by mass of the frozen noodles. It is preferably in the range of ˜50 parts by mass.

Hereinafter, the present invention will be described in more detail with reference to examples. However, the present invention is not limited to the following examples.

[Examples 1 to 6 and Comparative Examples 3 to 5]
A sauce having the composition shown in Table 1 below was prepared. Specifically, a thickening polysaccharide (xanthan gum) and an emulsifier are uniformly dispersed in fats and oils used as raw materials to obtain an oil and fat composition. Separately, a salt is dissolved in water to obtain salt water. Salt water was added to a homogenizer (POLYTRON (registered trademark) PT-2500E manufactured by KINEMATICA), and the mixture was stirred at a rotational speed of 13500 rpm for 2 minutes. The target sauce was prepared.
Separately, raw noodle strings (raw pasta) were cooked in boiling water for 6-8 minutes, removed from the hot water, washed with water at about 15 ° C. for 30 seconds, and then drained. The noodle masses of the cooked noodles thus obtained were rapidly frozen at -40 ° C. to prepare frozen noodles (cooked frozen pasta).
The sauce and frozen noodles thus prepared are each sealed in a packaging bag made of a polyethylene resin film having a thickness of 0.1 mm and individually packaged to obtain a source package and a frozen noodle package. The body, that is, the frozen noodle food was stored in a bag-like packaging container. At this time, the weight of the sauce accommodated in the packaging container was 25 g, and the weight of the frozen noodles was 230 g. This frozen noodle food product in a packaging container was stored in a freezer at an internal temperature of -20 ° C.

[Comparative Examples 1 and 2]
After the sauce was put on the noodle mass of the cooked noodle, it was rapidly frozen at -40 ° C. to prepare a frozen noodle and a frozen integrated product of the sauce, and a frozen noodle food comprising the integrated product was produced. Except for the above points, the second embodiment is the same as the first and second embodiments. The produced frozen noodle food was stored in a packaging container to obtain a frozen noodle food in a packaging container, which was stored in a freezer at a temperature of -20 ° C.

[Test example]
The frozen noodle foods in the packaging containers of each Example and Comparative Example were taken out from the freezer, and the frozen noodle foods contained in the packaging containers were thawed to obtain ready-to-eat cooked noodles and sauces. The thawing of the frozen noodle food is performed when the frozen noodle food has the frozen noodle and the sauce as the frozen noodle individual package and the source individual package, respectively (each example and comparative example). 3 to 5) are performed according to the following thawing method 1, and when the frozen noodle food has the frozen noodle and the sauce as the frozen solidified product in which both are integrated (Comparative Examples 1 and 2), 2 was performed.
-Thawing method 1: The frozen noodle individual body was heat-thawed with the microwave oven as it was, and the cooked noodle which can be eaten was obtained. The heating and thawing by the microwave oven was performed under the condition that the center temperature of the frozen noodles was 80 ° C. In addition, the source package is thawed by two methods: a method in which it is left in a room temperature (25 ° C) environment for 5 minutes (natural thawing) and a method in which running water at a water temperature of 10 ° C is applied for 3 minutes (flowing water thawing) To make it ready for eating.
-Thawing method 2: The frozen solidified material in which frozen noodles and sauce were integrated was heated and thawed as it was in a microwave oven. The heating and thawing by the microwave oven was performed under the condition that the center temperature of the frozen noodles was 80 ° C.
Then, 10 expert panelists were allowed to cook the cold pasta by mixing the cooked noodles with the ready-to-eat sauce. The ease of mixing noodles and sauce during cooking (namely, handling of sauce) was evaluated according to the following evaluation criteria. In addition, 10 special panelists ate cold pasta and evaluated the flavor according to the following evaluation criteria. The above results are shown in the following Table 1 as the average value of the evaluation points (maximum 5 points) of each of 10 persons. In Comparative Examples 3 to 5, the flavor was not evaluated because the thawing of the flowing water by the thawing method 1 did not sufficiently thaw the sauce and it was difficult to mix the sauce and the noodles.

<Flavor evaluation criteria>
5 points: The sauce has a very fresh feeling and a very favorable flavor.
4 points: The sauce has a feeling of freshness and a favorable flavor.
3 points: There is no overheating part due to heating and thawing in the sauce, and there is a feeling of freshness.
2 points: A part of the sauce has an overheated part by heating and thawing, and the feeling of freshness is slightly inferior.
1 point: Most of the sauce has an overheated part by heating and thawing, which is very inferior in freshness.
As for the “feeling of freshness”, when it is felt that there is a refreshing flavor and there is no heating odor, it is evaluated that the sauce has a feeling of freshness.
<Evaluation criteria for source handling>
5 points: There is no frozen part in the sauce, it has high fluidity, and it can be mixed with noodles very easily.
4 points: There is almost no frozen part in the sauce, it has fluidity and can be easily mixed with noodles.
3 points: There is a frozen part in the sauce, but it can be mixed with noodles.
2 points: Most of the sauce is frozen and difficult to mix with noodles.
1 point: The whole sauce is frozen and cannot be mixed with noodles.

Although Comparative Examples 1 and 2 satisfy at least one of the above (A) and (B), they have frozen noodles and a sauce as an integrated product of both, so that the sauce is obtained by heating and thawing of the integrated product with a microwave oven. It was overheated, resulting in poor sauce flavor. Further, Comparative Examples 3 to 5 did not satisfy both (A) and (B), resulting in poor source handling.

According to the present invention, it is possible to provide a frozen noodle food that is unlikely to cause a deterioration in the quality of the sauce due to heating and thawing and has an excellent texture. Since the frozen noodle food of the present invention has the frozen noodle and the sauce containing the oil having a low cloud point (low melting point) in an independent state, when making the frozen noodle food ready to eat, It is not necessary to heat and thaw in a state where both are united as in the one-dish type frozen noodle food, so that the sauce is not damaged by overheating due to range heating, Enjoy the flavor. In addition, the sauce in the frozen noodle food of the present invention has high fluidity even at a low temperature, and it is easy to make noodles obtained by separately heating and thawing frozen noodles without using a microwave oven or the like. It can be mixed and has excellent handling when eating.

Claims

A frozen noodle food that has frozen noodles and sauces in an independent state and is stored, distributed, and / or sold in a freezing temperature zone in which the frozen noodles can be maintained in a frozen state, and includes the following (A) and ( A frozen noodle food satisfying at least one of B).
(A) 15% by mass or more of the specified fat / oil containing 4.5% by mass or more of the low cloud point oil / fat having a cloud point of −5 ° C. or less at 0 ° C. is not contained.
(B) 10% by mass or more of low cloud point oil and fat which does not solidify at 0 ° C. and has a cloud point of −5 ° C. or less is contained in the sauce.
The sauce has a low cloud point oil content of 30% by mass or more, and the salt concentration in the water phase in a state where the sauce is allowed to stand and separated into an oil phase and an aqueous phase is 2.0% by mass. The frozen noodle food according to claim 1, which is at least%.
The frozen noodle food according to claim 1 or 2, wherein the sauce contains an emulsifier.
The frozen noodle food according to claim 3, wherein the emulsifier has an HLB value of 16 or less.
The frozen noodle food according to any one of claims 1 to 4, wherein the low cloud point oil is one or more selected from the group consisting of sunflower oil, soybean oil and corn oil.
The frozen noodle food according to any one of claims 1 to 5, wherein the sauce is 70 parts by mass or less with respect to 100 parts by mass of the frozen noodles.