Method for preventing freezer burn in boiled noodles

Abstract

To provide a method for preventing freezer burn in noodles using an emulsified fat, while simultaneously preventing deterioration in the noodles' texture and flavor caused by the emulsified fat.SOLUTION: A method for manufacturing frozen noodles according to the invention comprises freezing pre-cooked noodles and subsequently applying an emulsified fat to the frozen noodles.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for preventing freezer burn of boiled noodles using emulsified oils and fats. [Background technology]

[0002] When frozen foods are stored in the freezer, temperature changes caused by opening and closing the door can cause the moisture in the food to sublimate and dry out, a phenomenon known as "freezer burn." This damages the food's appearance and texture, reducing its value as a product. Freezer burn has also been a problem with frozen noodles, where the noodles turn white and lose their transparency. Regarding freezer burn of noodles, for example, Patent Document 1 reports that an emulsified oil or fat consisting of oil and an emulsifier, or an emulsion consisting of oil, an emulsifier, and water, is applied to cooked noodles. Patent Document 2 describes that freezer burn and microwave burn in noodles can be prevented by coating cooked noodles with a composition containing specific amounts of water, oil, polyhydric alcohol, and emulsifier, and a composition further containing a specific amount of polysaccharide, and then freezing the noodles to obtain frozen noodles. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent Publication No. 2013-034445 [Patent Document 2] Patent Publication No. 2016-2024 Summary of the Invention [Problem to be solved by the invention]

[0004] Conventional methods using emulsified oils and fats can prevent freezer burn, but the method described in Patent Document 1, for example, has the problem of losing elasticity and resulting in a brittle texture. This is thought to be because the emulsified oils and fats partially penetrate the noodles, causing the emulsifiers contained in the emulsified oils and fats to act on the gluten, making it hard and brittle. Thus, while conventional methods for preventing freezer burn in noodles that use emulsified oils and fats can prevent freezer burn, they also have the problem of causing a deterioration in the texture of the noodles due to the action of the emulsified oils and fats. Therefore, a first object of the present invention is to provide a method for preventing freezer burn in noodles that can provide noodles that have a good texture while preventing freezer burn. Furthermore, in addition to the above-mentioned problems, conventional methods for preventing freezer burn in noodles that use emulsified oils and fats also have the problem of astringency caused by the action of the emulsified oils and fats, resulting in a deterioration in flavor. Therefore, a second problem of the present invention is to provide a method for preventing freezer burn in noodles that can provide noodles with a good texture while preventing freezer burn and also suppressing a deterioration in the flavor of the noodles. [Means for solving the problem]

[0005] The present inventors investigated the deterioration of texture and flavor and, based on the above-mentioned finding that the emulsifier in emulsified oil that comes into contact with noodles as an antifreeze agent penetrates the noodles and acts on gluten, thereby affecting the texture of the noodles, they discovered that by applying emulsified oil to the surface of noodles after freezing, rather than before freezing, it is possible to prevent freezer burn and suppress the effect of the emulsifier on gluten, thereby preventing a deterioration in the texture of the noodles, and thus completed the present invention. The present invention provides the following: [1] A method for producing frozen noodles, characterized in that cooked noodles are frozen and then emulsified oil is applied to the noodles. [2] A method for producing frozen noodles, comprising the following steps: Step (1): Freezing cooked noodles Step (2): A step of attaching 0.5 parts by mass or more of emulsified oil to the frozen noodles obtained in step (1) per 100 parts by mass of the frozen noodles. [3] The method according to [2], wherein the amount of emulsified oil in step (2) is 5.0 parts by mass or less per 100 parts by mass of the frozen noodles. [4] The method according to [2] or [3], further comprising the steps of: Step (3): A step of refreezing the frozen noodles with emulsified oil obtained in step (2). [5] The method according to [4], wherein step (3) is a step of quickly freezing the frozen noodles with emulsified oil obtained in step (2). [6] The method according to any one of [2] to [5], wherein in step (1), the cooked noodles are shaped into a noodle block before being frozen. [7] The method according to any one of [1] to [6], wherein the emulsified oil contains a liquid oil and an emulsifier or a sugar alcohol. [Effects of the Invention]

[0006] By applying emulsified oil to frozen noodles or frozen noodle blocks, it is possible to prevent freezer burn without compromising texture or flavor. DETAILED DESCRIPTION OF THE INVENTION

[0007] A first aspect of the present invention is a method for producing frozen noodles, which comprises freezing cooked noodles and then adhering emulsified oil to the noodles. The "noodles" that are the subject of the present invention include noodles made primarily from cereal flour such as wheat flour, rice flour, and buckwheat flour, such as udon, Chinese noodles, kishimen, somen, hiyashimen, pasta, macaroni, and buckwheat. Pasta and macaroni are preferred. Before cooking, dried noodles are preferred, but fresh noodles are also acceptable. In this specification, "cooked noodles" refers to noodles that have been cooked using the above-mentioned noodles. The cooking method may be the cooking method and time required for the noodles to be eaten normally, or the cooking method and time required for eating the noodles as is after thawing, or, for noodles that are to be eaten after being partially cooked after thawing, a cooking method and time that takes this into consideration.

[0008] The cooked noodles are then frozen. There are no particular restrictions on the freezing method, as long as it is a method typically used in the production of frozen foods. Rapid freezing may also be used. In the present invention, rapid freezing refers to a method in which the food is frozen by passing through the maximum ice crystal formation temperature range (-1°C to -5°C) within 30 minutes. Rapid freezing methods include liquid freezing and blast freezing, and either method is applicable. Blast freezing is preferred as it does not require packaging.

[0009] The frozen cooked noodles are then coated with emulsified oil. As used herein, emulsified oils and fats refer to emulsions in which an emulsifier or sugar alcohol is added to liquid oil, and the emulsion can be maintained even when mixed with water. Examples include Ematec w700 (manufactured by Riken Vitamin Co., Ltd.) and Paratto Sabaki Oil (manufactured by J Oil Mills). The liquid oil used to produce the emulsified oil may be any oil that is liquid at room temperature, and examples thereof include rapeseed oil, soybean oil, corn oil, safflower oil, sunflower oil, sesame oil, salad oil, olive oil, and linseed oil. The emulsifier used to produce emulsified oils and fats is not particularly limited as long as it is edible. Examples include decaglycerin fatty acid ester, sucrose stearic acid ester, hexaglycerin monooleate, sucrose palmitate, sucrose laurate, etc. Emulsifiers may be used alone or in combination of two or more, but it is desirable to use an emulsifier with an HLB of 5 or less in combination with an emulsifier with an HLB of 15 or more. Sugar alcohols for producing emulsified oils and fats are carbohydrates produced by reducing the reducing groups of aldoses and ketoses, and specific examples include glycerin, sorbitol, erythritol, xylitol, lactitol, and maltitol.

[0010] Methods for applying emulsified oil to frozen cooked noodles include spraying, coating, and dipping, with spraying being preferred as it allows for a thin, even coating of the entire frozen noodles. By applying emulsified oil to cooked noodles after freezing, it is possible to prevent a decrease in texture. In conventional methods, emulsified oil is sprayed onto the noodles before they are frozen, and the emulsifier contained in the emulsified oil penetrates the noodles before they are frozen and acts on the gluten, making the gluten harder and less extensible, which is thought to result in a decrease in texture (elasticity). In the method of the present invention, by applying emulsified oil to cooked noodles after they are frozen, the emulsifier does not penetrate the noodles, which means that texture (elasticity) can be maintained without any decrease, and the emulsifier can cover the surface of the noodles, which is thought to prevent freezer burn.

[0011] As described above, the noodles to which emulsified oil or fat has been applied may be frozen and stored as is, or may be subjected to a second freezing step, preferably a quick freezing step, before being frozen and stored. From the viewpoint of the effects of the present invention, it is preferable to perform quick freezing before freezing and then storing the noodles.

[0012] A second aspect of the present invention is a method for producing frozen noodles, comprising the following steps: Step (1): Freezing cooked noodles Step (2): A step of attaching 0.5 parts by mass or more of emulsified oil to the frozen noodles obtained in step (1) per 100 parts by mass of the frozen noodles. The meanings of "cooked noodles" and "freezing" in the step (1) of freezing the cooked noodles are as explained above in relation to the first embodiment of the present invention.

[0013] Step (2) is a step in which 0.5 parts by mass or more of emulsified oil and fat are applied to the frozen noodles per 100 parts by mass of the frozen noodles. Applying an amount of emulsified oil and fat of 0.5 parts by mass or more is preferable because it is possible to prevent freezer burn and to obtain noodles with a sufficient texture (elasticity) after thawing. The greater the amount of emulsified oil and fat used, the greater the effect of preventing freezer burn and preventing a decrease in texture. However, as the amount used increases, a bitter taste is perceived, so it is necessary to use an amount that strikes a balance between the effect of preventing freezer burn and the decrease in taste. From the viewpoint of flavor (bitterness), the amount of emulsified oil attached is preferably 5.0 parts by mass or less, and more preferably 4.5 parts by mass or less, per 100 parts by mass of frozen noodles. Furthermore, from the viewpoint of the balance between freezer burn, elasticity, and flavor, the amount of emulsified oil attached is more preferably 1.0 to 4.0 parts by mass, even more preferably 1.5 to 3.5 parts by mass, and even more preferably 1.5 to 2.5 parts by mass.

[0014] In the method of the second aspect of the present invention, the frozen noodles with emulsified oil obtained in step (2) may be stored frozen as is, but it is preferable to further carry out the following step (3). Step (3): A step of refreezing the frozen noodles with emulsified oil obtained in step (2). That is, it is preferable to subject the frozen noodles with emulsified oil to a re-freezing step. The re-freezing step may be a quick-freezing step. From the viewpoint of the effects of the present invention, it is more preferable to perform the quick-freezing step before storing the noodles frozen. Quick-freezing is as described above.

[0015] It is preferable that step (1) of the above method further comprises a step of shaping the cooked noodles into a noodle block before freezing. A noodle block refers to a state in which a certain amount of noodles are clumped together within a certain area. Forming the noodles into a noodle block is preferable because it reduces the area of ​​contact between the noodles and air. Forming into a noodle block refers to placing a certain amount of noodles into a container of a certain volume and forming them into a mass. The preferred forming procedure for the noodle block is to place the noodle block in a container and then form it. Containers can be, for example, rectangular with a flat bottom or circular with a deep bottom. In the present invention, it is preferable to minimize the area of ​​contact between the noodles and the air, so a circular with a deep bottom is preferred. There are no particular upper or lower limits for the amount of noodles in the noodle block, but for example, the lower limit can be 80g, 100g, or 120g, and the upper limit can be 300g, 500g, or 800g. For example, the range of noodle amount is 200g to 250g for udon and 200g to 250g for pasta. The noodle block is then frozen-molded to form a frozen noodle block, and the size (length, width, height) of the container used for freeze-molding can be applied as is to determine the size of the frozen noodle block. However, depending on the type of noodle, the size may shrink by a few percent from the container size; however, one skilled in the art would be able to determine the size of the frozen noodle block by making appropriate corrections and conversions. There are no restrictions on the size of the frozen noodle block, and as an example of the size range of the frozen noodle block for udon, it is 130-140 mm in length, 90-100 mm in width, and 25-32 mm in height. For pasta, the frozen noodle block is 160-180 mm in length, 70-80 mm in width, and 25-32 mm in height, or a diameter of 110-130 mm and a height of 25-32 mm. [Example]

[0016] <Production Example 1 Production of Frozen Pasta> Frozen pasta was produced according to the following steps 1 to 4. Step 1: Boil 1.7mm diameter spaghetti (Ohmy) for 9 minutes and cool in water. Step 2: 200g of water-cooled boiled noodles were formed into noodle blocks in a polypropylene container with a diameter of 110mm and a height of 25mm, and then flash-frozen. Step 3: 2 parts by mass of emulsified oil (Ematec W700, manufactured by Riken Vitamin Co., Ltd.) per 100 parts by mass of the quick-frozen boiled noodle block was sprayed onto the frozen noodles to adhere the emulsified oil. Step 4: The noodles with the emulsified oil attached were quickly frozen again, placed in a plastic packaging bag and sealed to obtain frozen pasta.

[0017] <Production Example 2: Preserving frozen pasta> The frozen pasta produced in Production Example 1 was stored for 30 days in a thermostatic chamber in which the cycle of keeping the pasta at -20°C for 8 hours and then at -5°C for 8 hours was repeated alternately.

[0018] <Evaluation Example Sensory Evaluation of Frozen Pasta> To evaluate freezer burn for the stored frozen pasta obtained in Production Examples 1 and 2, the frozen noodles were photographed from above, the area percentage of the whitened portion was determined by image analysis, and 10 samples from each example were evaluated and averaged according to the criteria shown in Evaluation Criteria Table 1. Next, the frozen pasta was cooked in a microwave oven and subjected to a sensory evaluation by 10 experienced panelists according to the following Evaluation Criteria Table 1. Regarding elasticity, the noodle strings obtained according to the method of Comparative Example 1 were given an evaluation score of 3 points.

[0019] Evaluation Criteria Table 1 TIFF2025139203000001.tif78134

[0020] <Test Example 1 Examination of Production Process> Frozen pasta was produced according to Production Example 1, stored according to Production Example 2, and evaluated according to the Evaluation Example. Example 2 was the same as Production Example 1, except that the freezing method in step 4 of Production Example 1 was changed to slow freezing, in which the pasta passed through the maximum ice crystal formation temperature range (-1°C to -5°C) over 3 hours. In Reference Example 1, frozen pasta was produced by a conventional method of boiling pasta, cooling it in water, spraying emulsified oil onto the water-cooled boiled noodles, and then quick-freezing it. The frozen pasta was stored according to Production Example 2 and evaluated according to the Evaluation Examples. The results are shown in Table 1. As shown in Examples 1 and 2, it was confirmed that spraying emulsified oil onto cooked frozen noodle blocks was more effective in preventing freezer burn and also resulted in a better pasta texture than the conventional method of spraying emulsified oil before freezing, as in Reference Example 1. It was also confirmed that rapid freezing in Example 1 slightly improved freezer burn compared to slow freezing in Example 2.

[0021] Table 1 TIFF2025139203000002.tif47141

[0022] <Test Example 2 Examination of Amount of Emulsified Oil and Fat> Frozen pasta was produced according to Production Example 1 except for changing the amount of emulsified oil and fat added as shown in Table 2, and the frozen pasta was stored according to Production Example 2, and evaluated according to the evaluation examples. The results confirmed that, as in Examples 1, 3 to 5, and 6, the greater the amount of emulsified oil added, the greater the effect of preventing freezer burn, and that the greater the amount of emulsified oil added, the worse the flavor. Example 6 had a high effect of preventing freezer burn and no problems with noodle elasticity, but the bitterness was too strong and unsuitable. For this reason, in terms of the balance between the effect of preventing freezer burn, noodle elasticity, and flavor, a spray amount of 2 to 3 parts by mass of emulsified oil was particularly preferable. Reference Example 2, which did not use emulsified oils and fats, had a large amount of freezer burn, which had a negative effect on the texture, and the chewiness was also rated low.

[0023] Table 2 TIFF2025139203000003.tif36149

[0024] <Test Example 3 Examination of Types of Emulsified Oil and Fat> Frozen pasta was produced according to Production Example 1, except that the type of emulsified oil in Table 1 was changed to Paratto Sabaki Oil (manufactured by J Oil Mills) and Hanare Oil (manufactured by Taiyo Kagaku Co., Ltd.), and the frozen pasta was stored according to Production Example 2, and evaluation was carried out according to the evaluation example.

[0025] Table 3 TIFF2025139203000004.tif52141

Claims

1. This method for producing frozen noodles comprises freezing cooked noodles and then applying emulsified oil to the noodles.

2. A method for producing frozen noodles, comprising the following steps: Step (1): Freezing the cooked noodles Step (2): A step of adhering 0.5 parts by mass or more of emulsified oil / fat per 100 parts by mass of the frozen noodles obtained in step (1).

3. The method according to claim 2, wherein the amount of the emulsified oil in step (2) is 5.0 parts by mass or less per 100 parts by mass of the frozen noodles.

4. 3. The method of claim 2 further comprising the steps of: Step (3): A step of refreezing the frozen noodles with emulsified oil obtained in step (2).

5. The method according to claim 4, wherein step (3) is a step of quickly freezing the frozen noodles with emulsified oil and fat attached thereto obtained in step (2).

6. 3. The method of claim 2, wherein step (1) comprises forming the cooked noodles into noodle blocks before freezing.

7. The method according to any one of claims 1 to 6, wherein the emulsified oil contains a liquid oil and an emulsifier or a sugar alcohol.

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