Method for producing frozen noodles

By incorporating lysyl oxidase or an eggshell membrane composition into noodle production, the texture and production efficiency of frozen noodles are enhanced, ensuring firmness without a core and a smooth surface, while reducing boiling times and maintaining texture consistency.

JP2026020151APending Publication Date: 2026-02-06MITSUBISHI CORP LIFE SCI LTD
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Patent Information

Application Number
JP2025125229
Authority / Receiving Office
JP · JP
Patent Type
Applications
Current Assignee / Owner
Priority Date
2024-07-25
Filing Date
2025-07-25
Publication Date
2026-02-06

AI Technical Summary

Technical Problem

Existing methods for producing frozen noodles result in texture changes and flavor loss due to rapid cooling and water evaporation, leading to noodles that are firm but retain a core and have a rough surface, while also requiring extended boiling times, which hampers production efficiency.

Method used

Adding lysyl oxidase or an eggshell membrane composition with lysyl oxidase activity to the noodle dough improves texture by enhancing firmness and smoothness, allowing for quick-cooking frozen noodles with reduced boiling times and improved production efficiency.

Benefits of technology

The addition of lysyl oxidase or eggshell membrane composition results in noodles with a strong texture, smooth surface, and reduced water absorption, maintaining texture consistency even with varying boiling times, thus improving production efficiency and consumer satisfaction.

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Abstract

To provide frozen noodles causing little evaporation of water from the noodles after boiled while improving the production efficiency of the frozen noodles, having firm texture to such an extent that the core does not remain when eaten, and having smooth texture on the surface.SOLUTION: It has been found that when a lysyl oxidase derived from an eggshell membrane is used, noodles having no remaining core and having firm texture are obtained even after a short boiling time, the noodles hardly spread even after a prolonged boiling time, and the surface of the noodles after washing with water is smooth without unevenness and excellent in slipperiness.SELECTED DRAWING: None
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