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Frozen cooked noodle and method for manufacturing same

A manufacturing method and noodle technology, which is applied to frozen cooked noodles and its manufacturing field, can solve the problems of water separation and insufficient elasticity, and achieve the effect of good taste, slippery and elastic taste

Inactive Publication Date: 2014-03-26
NISSHIN DCA FOODS INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, when the above-mentioned noodles are frozen for a long time, the elasticity of the noodles after thawing is insufficient.
Furthermore, if the above-mentioned noodles are frozen together with seasonings and seasonings, the water will be separated, resulting in the partial formation of more water in the seasonings and seasonings after thawing, which is not preferable.

Method used

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  • Frozen cooked noodle and method for manufacturing same
  • Frozen cooked noodle and method for manufacturing same
  • Frozen cooked noodle and method for manufacturing same

Examples

Experimental program
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Effect test

manufacture example 1～11）

[0038] Durum wheat semolina (レオーネ G; Nissin Semolina), and acetylated tapioca starch (あじさい; manufactured by Matsutani Chemical Co., Ltd.) or hydroxypropylated tapioca starch (ゆり; manufactured by Matsutani Chemical Co., Ltd.) were mixed in the following Table 1, 30 parts by mass of water was added thereto, and kneaded to form a noodle dough. This dough was extruded using a pasta maker under a reduced pressure of -600 mmHg to produce raw macaroni. The raw macaroni of gained is boiled with hot water, and boiled to yield rate 210%, after carrying out water cooling, remove water, fill in the dish made of polyethylene with every dish 100g. A 2% by mass aqueous solution of gelatin (GBL-200; manufactured by Nitta Gelatin) was added to 100 g of boiled pasta and mixed well so that 20 g of the aqueous gelatin solution was attached to the entire surface of the pasta. Next, the boiled macaroni to which the aqueous gelatin solution was adhered were rapidly frozen at -35° C. to produce froz...

manufacture example 12～18）

[0046] Frozen cooked macaroni of Production Examples 12 to 18 were produced in the same manner as in Production Example 4 except that 20 g of an aqueous solution containing gelatin (GBL-200; manufactured by Nitta Gelatin) in the amount shown in Table 3 was attached to 100 g of boiled macaroni.

manufacture example 19～29）

[0053] In place of the gelatin aqueous solution, 30 g of the seasoning (Nissin Fuss gravy seasoning liquid) containing 2% by mass of gelatin (GBL-200; Nitta Gelatin) was attached to 100 g of boiled macaroni. 11 The frozen cooked macaroni of Production Examples 19 to 29 were produced in the same manner.

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Abstract

Provided is a frozen cooked noodle capable of maintaining good texture even after thawing. A method for manufacturing a frozen cooked noodle, wherein the method includes: obtaining a noodle manufactured from raw materials including 5-80 mass percent processed tapioca starch; gelatinizing the noodle; causing a composition containing gelatin to adhere to the gelatinized noodle; and freezing the noodle with the composition adhered thereon.

Description

technical field [0001] The present invention relates to frozen cooked noodles and a manufacturing method thereof. Background technique [0002] Generally, frozen-cooked noodles are produced by boiling noodles made of materials such as wheat flour, washing and cooling in water, and then rapidly freezing. Noodles before freezing generally contain a large amount of water due to the boiling step and the washing and cooling step. However, in the case of freezing noodles containing a lot of water, it takes time for the noodles to pass through the solidification temperature (about 0 to -5°C) during freezing and thawing, and as a result, the aging of the starch contained in the noodles is accelerated. . Therefore, conventional freeze-cooked noodles have the disadvantages of hardening due to aging of starch and deterioration of texture. This disadvantage is more remarkable in frozen noodles that have been thawed slowly by natural thawing or the like, compared with frozen noodles t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/162A23L1/10A23L7/109A23L7/10A23L7/113
CPCA23L7/113A23V2002/00A23V2250/5118A23L7/109
Inventor 宫岛孝明入江谦太朗福留真一
Owner NISSHIN DCA FOODS INC