Manufacturing method for refrigerated or frozen stir-fried noodles

Abstract

To provide a refrigerated or frozen stir-fried noodle that has fragrant flavor and grainy texture of fish egg when ready to eat.SOLUTION: The method for manufacturing refrigerated or frozen stir-fried noodle of the present invention includes 1) a stir-fry cooking step of mixing and stirring a first sauce with a pregelatinized noodle to yield a stir-fried noodle dressed with sauce, 2) a topping step of topping the sauce-dressed stir-fried noodle with a second sauce containing boil-cooked fish egg without mixing or stirring, and (3) a step of refrigerating or freezing the sauce-dressed stir-fried noodle topped with the second sauce.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to refrigerated or frozen stir-fried noodles containing fish eggs. [Background technology]

[0002] Stir-fried noodles such as yakisoba and Neapolitan spaghetti are foods made by stir-frying noodles together, and the fragrant aroma of the stir-frying stimulates the appetite, making them popular dishes. As an improved technique for stir-fried noodles, Patent Document 1 describes a method for cooking noodles by directly blowing high-temperature hot air onto noodles that have been gelatinized by boiling or other cooking methods, for a short period of time. The cooking method described in Patent Document 1 is said to enable the mass production of stir-fried noodles with excellent texture, flavor, and appearance.

[0003] In recent years, frozen stir-fried noodles have become available, allowing consumers to easily enjoy stir-fried noodles simply by purchasing them and heating them in a microwave or other device. Patent Document 2, an improved technology for frozen stir-fried noodles, describes a method for producing frozen sauce-containing sauteed pasta that maintains a moist texture and maintains a smooth texture even after thawing. The method comprises the steps of mixing and stirring boiled spaghetti with sauce to obtain sauteed spaghetti, adding a specific amount of the sauce to the sauteed spaghetti without mixing or stirring, and then freezing the resulting mixture. Patent Document 3 describes a method for producing frozen sauce-dressed stir-fried noodles that achieves a good blend of the noodles and sauce, which involves frying boiled noodles, mixing the fried noodles with sauce, vacuum-cooling the noodles mixed with sauce, and freezing the vacuum-cooled noodles, in this order. Patent Documents 2 and 3 do not describe frozen stir-fried noodles containing fish eggs.

[0004] Furthermore, fish eggs, which are the roe of fish such as salmon roe and cod roe, have traditionally been eaten together with noodles by mixing them with noodles or pasta sauce. When stir-fried noodles are eaten with fish eggs, the fragrant flavor characteristic of stir-fried noodles is combined with the flavor and graininess characteristic of fish eggs, resulting in a unique flavor. Patent Document 4 describes a fish egg food product that contains oil and fat and a thermally denatured product obtained by baking fish eggs in a baking machine such as an oven, and is extruded from a flexible container for use. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Laid-Open No. 2000-245376 [Patent Document 2] Japanese Patent Application Laid-Open No. 2008-278899 [Patent Document 3] Japanese Patent Application Laid-Open No. 2016-42824 [Patent Document 4] Japanese Patent Application Laid-Open No. 2001-238644 Summary of the Invention [Problem to be solved by the invention]

[0006] When refrigerated or frozen stir-fried noodles containing fish eggs are cooked in a microwave oven or the like to make them edible, the fragrant flavor characteristic of stir-fried noodles tends to decrease, the noodles become oily, and the grainy texture of the fish eggs tends to decrease. No technology has yet been provided that can achieve a high level of both the fragrant flavor achieved by stir-frying and the grainy texture of the fish eggs in refrigerated or frozen stir-fried noodles containing fish eggs.

[0007] An object of the present invention is to provide refrigerated or frozen stir-fried noodles that have a fragrant flavor and the grainy texture of fish eggs when ready to eat. [Means for solving the problem]

[0008] As a result of extensive research into refrigerated or frozen stir-fried noodles that contain fish eggs, the present inventors have found that high-quality refrigerated or frozen stir-fried noodles that can solve the above-mentioned problems can be obtained by producing a fish egg-containing sauce to be eaten with the noodles in two stages: when the pregelatinized noodles are stir-fried (first stage), and when it is added to the stir-fried noodles obtained by stir-frying (second stage); by using a sauce that does not contain fish eggs (first sauce) in the first stage, and using a sauce that contains boiled fish eggs (second sauce) in the second stage, and by employing topping as a method of adding the sauce to the stir-fried noodles in the second stage.

[0009] The present invention was made based on the above findings and is a method for producing refrigerated or frozen stir-fried noodles, which comprises a stir-frying step of mixing and stirring a first sauce with pregelatinized noodles and stir-frying them to obtain stir-fried noodles with sauce, a topping step of topping the stir-fried noodles with sauce with a second sauce containing boiled fish eggs without mixing or stirring, and a step of refrigerating or freezing the stir-fried noodles with sauce topped with the second sauce. [Effects of the Invention]

[0010] According to the present invention, refrigerated or frozen stir-fried noodles are provided which have a fragrant flavor and the grainy texture of fish eggs when ready to eat. DETAILED DESCRIPTION OF THE INVENTION

[0011] The present invention relates to frozen stir-fried noodles. In the present invention, "noodles" refers to noodles made by forming dough prepared from powdered raw materials into a predetermined shape. Noodles that can be used in the present invention may be any noodles that can be fried and eaten in a gelatinized state, and examples thereof include long pasta in a linear noodle shape such as spaghetti; short pasta such as macaroni and penne; soba noodles, udon noodles, and Chinese noodles.

[0012] Furthermore, in the present invention, "stir-fried noodles" refers to noodles that have been stir-fried, and "stir-frying" as used herein refers to cooking in which ingredients (pregelatinized noodles) are placed in a cooking utensil such as a pot, with or without oil, and heated while stirring. When oiling a cooking utensil, the amount of oil used is typically an amount that allows only the bottom end of the ingredients placed in the cooking utensil (for example, the lowest part when the ingredients are divided into five equal parts in the thickness direction) to come into contact with the oil, and is less than that used in "frying," which is cooking in which almost the entire ingredients are heated while in contact with oil.

[0013] The method for producing refrigerated or frozen stir-fried noodles of the present invention (hereinafter also simply referred to as the "production method") comprises: 1) a step of mixing pregelatinized noodles with a first sauce and stir-frying to obtain stir-fried noodles with sauce (stir-frying step); 2) a step of topping the stir-fried noodles with sauce with a second sauce (topping step); and 3) a step of refrigerating or freezing the stir-fried noodles with sauce that has been subjected to the topping step (refrigerating step or freezing step).

[0014] The gelatinized noodles used in the present invention are noodles that have been subjected to a gelatinization process. Noodles are made primarily from powdered ingredients that are in powder form at room temperature and normal pressure, and the powdered ingredients contain at least cereal flour. The cereal flour can be any flour conventionally used in the production of noodles, and examples thereof include wheat flour, rice flour, barley flour, and rye flour. These flours can be used alone or in combination of two or more. Examples of wheat flour include strong flour, semi-strong flour, medium-strength flour, weak flour, and durum flour (including durum semolina and durum wheat flour). The powder raw material may further contain starch in addition to cereal flour. Examples of starch include potato starch, corn starch, waxy corn starch, rice starch, and wheat starch. Processed starch, which is obtained by subjecting unprocessed starch to one or more of the following processes, such as cross-linking, phosphorylation, acetylation, etherification, oxidation, and gelatinization, can also be used. In addition to the above-mentioned cereal flour and starch, the powder raw material may contain other ingredients that can be used to produce noodles, and examples of such other ingredients include sugars, oils and fats, colorings, and seasonings.

[0015] The noodles used as the raw material for pregelatinized noodles may be those produced using powder ingredients according to conventional methods. Noodle production methods typically include the steps of mixing powder ingredients with liquid ingredients, kneading the mixture to prepare dough, and shaping the dough according to conventional methods. The noodles obtained through these steps are fresh noodles that have not been subjected to a drying process. The noodles used as the raw material for pregelatinized noodles may be fresh noodles, or may be dried noodles obtained by drying fresh noodles. The method for shaping the dough is not particularly limited, and may include, for example, an extrusion molding method in which dough is extruded at high pressure from an extrusion nozzle of a predetermined shape, or a method in which dough is extruded at high pressure into a noodle band to obtain a noodle band, which is then rolled using a roller or the like and then cut using a cutting blade.

[0016] The gelatinization treatment applied to the gelatinized noodles used in the present invention is a treatment in which the noodles are heated in the presence of water. In the present invention, any treatment commonly used to gelatinize noodles can be used without any particular limitation, and examples include boiling in water at 80 to 100°C and steaming in saturated steam. The gelatinization treatment performed on the gelatinized noodles used in the present invention is preferably such that the "ratio of the mass of the noodles after gelatinization treatment (gelatinized noodles) to the mass of the noodles before gelatinization treatment" (gelatinization treatment yield) is in the range of 225 to 275 mass%, as this will result in a good texture for the gelatinized noodles (stir-fried noodles) after stir-frying.

[0017] The production method of the present invention may include a step of producing gelatinized noodles (gelatinization step) prior to the stir-frying step. The gelatinization step may include a step of forming dough prepared from powdered raw materials into a predetermined shape such as noodle strands, and the details of this step are as described above.

[0018] Furthermore, the production method of the present invention may include a pretreatment step, after the step of producing the gelatinized noodles and before the step of stir-frying, of pretreating the gelatinized noodles to be subjected to the stir-frying step. One example of such pretreatment is a treatment in which a pretreatment liquid is applied to the surface of the gelatinized noodles. The pretreatment liquid is intended to prevent problems such as drying of the gelatinized noodles and sticking of the gelatinized noodles together, and is typically composed mainly of water, and may further contain oils and fats, thickeners, salt, etc. Note that the oils and fats contained in the pretreatment liquid are not included in the oils and fats used in the stir-frying step. The method for applying the pretreatment liquid to the gelatinized noodles is not particularly limited, and examples include spraying the pretreatment liquid onto the gelatinized noodles or immersing the gelatinized noodles in the pretreatment liquid. The amount of pretreatment liquid applied is preferably 2 to 10 parts by mass, and more preferably 4 to 8 parts by mass, per 100 parts by mass of gelatinized noodles. Furthermore, from the perspective of ensuring the effects of the pretreatment step, the product temperatures of the gelatinized noodles and pretreatment liquid subjected to this step are preferably 20 to 60°C.

[0019] The first sauce used in the stir-fry cooking step of the present invention typically determines the taste of the refrigerated or frozen stir-fried noodles that are the product of manufacture when they are ready to be eaten, i.e., the taste of the stir-fried noodles, and serves as the base of the sauce that is eaten with the stir-fried noodles. In the production method of the present invention, two types of sauces (first sauce and second sauce) are used, and the first sauce does not contain fish eggs. The first sauce can be any sauce that can be stir-fried, without any particular limitations. Examples include meat sauce, Neapolitan sauce, Arrabbiata sauce, tomato sauce, brown sauce, curry sauce, Worcestershire sauce, oyster sauce, white sauce, and cream sauce. These can be used alone or in combination with two or more depending on the type of pregelatinized noodles used. The first sauce can be produced according to a conventional method. The first sauce typically consists mainly of a liquid portion that is fluid at room temperature and normal pressure (the edible state of the sauce), and may further contain solid materials that are solid at room temperature and normal pressure. Examples of the solid materials include ingredients such as vegetables, mushrooms, meat, seafood, and eggs other than fish eggs; and spices.

[0020] The first sauce may contain flavored oils and fats, which can further enhance the fragrant flavor of refrigerated or frozen stir-fried noodles in a ready-to-eat state. Examples of flavored oils and fats include edible oils and fats such as butter and margarine; oils and fats containing aromatic vegetables, such as green onions, onions, garlic, and ginger, which are pickled in edible oils and fats; and oils and fats containing seafood, such as shrimp heads and dried sardines, which are pickled in edible oils and fats. These oils and fats can be used alone or in combination of two or more. The content of flavored oils and fats in the first sauce is preferably 0.5 to 10% by mass, more preferably 1 to 7% by mass, based on the total mass of the sauce.

[0021] In the stir-frying step of the present invention, the pregelatinized noodles and the first sauce are mixed and stir-fried. Stir-frying is as described above. Stir-frying can be carried out in the usual way, and typically involves heating the ingredients (pregelatinized noodles, first sauce, etc.) together with frying oil using a cooking utensil such as a heated griddle or frying pan. The frying oil can be any edible oil that can be used for stir-frying, with no particular restrictions, and examples include rapeseed oil and olive oil. One type can be used alone, or two or more types can be used in combination. The amount of oil used for stir-frying is preferably 1 to 10 parts by mass, more preferably 2 to 7 parts by mass, per 100 parts by mass of pregelatinized noodles.

[0022] In the stir-frying step of the present invention, stir-frying can be performed, for example, as follows: Pour the first sauce onto a heated iron plate, and once the sauce has warmed up, add the gelatinized noodles. The gelatinized noodles are loosened and stir-fried so that the entire surface of the gelatinized noodles is heated as evenly as possible. The stir-frying temperature (product temperature of the gelatinized noodles) is preferably 120 to 230°C, more preferably 130 to 210°C. The stir-frying time can be set appropriately depending on the stir-frying temperature, but is preferably 30 seconds to 8 minutes, more preferably 45 seconds to 6 minutes.

[0023] In the stir-frying step of the present invention, the amount of the first sauce used (the amount mixed with the gelatinized noodles) is not particularly limited, but from the perspective of more reliably achieving the desired effects of the present invention, it is preferably 15 to 30 parts by mass, and more preferably 18 to 26 parts by mass, per 100 parts by mass of the gelatinized noodles. If too little first sauce is used, the stir-fry noodles may be under-seasoned, and if too much first sauce is used, the stir-fry flavor may be insufficient.

[0024] The second sauce used in the topping step of the present invention contains fish eggs. As fish eggs, any fish or shellfish roe that can be used for food can be used without any particular limitation, including roe from cod, Alaska pollock, Pacific cod, herring, salmon, flying fish, etc. The form of the fish eggs used in the present invention is not particularly limited, and may be, for example, fresh, dried, salted, or frozen, or may be seasoned, such as cod roe (spicy cod roe) with chili peppers. In the present invention, one type of fish eggs can be used alone, or two or more types can be used in combination.

[0025] The fish eggs contained in the second sauce must be boiled. If the fish eggs contained in the second sauce are raw fish eggs that have not been cooked with heat, or have been cooked with heat other than boiling (for example, dry cooking such as grilling), the stir-fry flavor and graininess of the fish eggs may be insufficient when the refrigerated or frozen stir-fried noodles are ready to eat (Comparative Examples 5 to 8 described below).

[0026] In the present invention, the method for boiling fish eggs is not particularly limited as long as it involves cooking fish eggs in the presence of a sufficient amount of water. For example, a method may be used in which fish eggs are immersed in a liquid and the resulting fish egg-containing liquid is heated using a cooking utensil such as a pot or in a microwave oven. The liquid in the fish egg-containing liquid may be water or the liquid portion that mainly constitutes the second sauce. The liquid portion may contain, for example, seasonings, ingredients, etc. in addition to water.

[0027] The second sauce typically consists primarily of a liquid portion that is fluid at room temperature and normal pressure (the sauce's edible state), and this liquid portion contains fish eggs. The liquid portion of the second sauce may be unseasoned (for example, the only ingredients other than fish eggs are water and / or edible oils and fats), or it may be seasoned like the liquid portion of the first sauce. Examples of the liquid portion of the second sauce include tomato sauce, cream sauce, white sauce, oil sauce, brown sauce, lemon sauce, and Chinese sauce. These may be used alone or in combination with two or more depending on the type of pregelatinized noodles used. The second sauce may have any of the configurations applicable to the first sauce described above, provided that it contains fish eggs. The first and second sauces may be the same or different, except that the latter contains fish eggs. For example, both sauces may be white sauces, or the former may be white sauce and the latter may be a non-white sauce that does not contain fish eggs.

[0028] In the topping step of the present invention, the second sauce is topped on the stir-fried noodles with sauce obtained in the stir-frying step, i.e., the stir-fried mixture of pregelatinized noodles and the first sauce, without mixing or stirring. In the present invention, the second sauce, which is a fish roe-containing sauce, is applied to the stir-fried noodles with sauce only by topping, i.e., by simply placing it on the noodles, and it is necessary not to mix the noodles with the second sauce. For example, if the second sauce is placed on the stir-fried noodles with sauce and then mixed and stirred, causing the second sauce to adhere to the entire stir-fried noodles with sauce, the stir-fried noodles that are refrigerated or frozen and ready to eat may be very oily, and the savory flavor and the grainy texture of the fish roe may be reduced (Comparative Example 1 described below). The operation of topping the stir-fried noodles with the second sauce may be carried out in the cooking utensil such as a pot used for stir-frying in the stir-frying step, or may be carried out after the stir-fried noodles with sauce have been transferred from the cooking utensil to a container such as a plate. Furthermore, there are no particular restrictions on the location on the stir-fried noodles with sauce where the second sauce is topped. For example, it may be only a portion of the noodle block of stir-fried noodles when viewed from above (for example, the center), or it may be the entire noodle block when viewed from above.

[0029] In the topping step of the present invention, the amount of second sauce used (amount topped on the gelatinized noodles) is not particularly limited, but from the perspective of more reliably achieving the desired effects of the present invention, it is preferably 4 to 30 parts by mass, and more preferably 8 to 24 parts by mass, per 100 parts by mass of gelatinized noodles. If the amount of second sauce used is too small, the graininess of the fish eggs may be insufficient, and if the amount of second sauce used is too large, the stir-fry flavor may be insufficient.

[0030] In order to more reliably achieve the desired effects of the present invention, in the production method of the present invention, the mass ratio of the amount of the first source used to the amount of the second source used, as the former:the latter, is preferably 1:1 to 4:1, and more preferably 1.5:1 to 3:1.

[0031] In the production method of the present invention, the "stir-fried noodles with sauce on top of which a second sauce has been placed" (hereinafter also referred to as "stir-fried noodles topped with fish roe") obtained in the topping step is refrigerated or frozen. Whether the stir-fried noodles topped with fish roe are refrigerated or frozen can be selected as desired. There are no particular restrictions on the refrigeration or freezing method for the stir-fried noodles topped with fish roe, and any method used when refrigerating or freezing noodles can be used. For example, when stir-fried noodles topped with fish roe are refrigerated, the product temperature of the noodles can be adjusted to about 0 to 8°C. When stir-fried noodles topped with fish roe are frozen, the product temperature of the noodles can be adjusted to about -4 to -20°C. Although either quick freezing or slow freezing can be used as the freezing method, quick freezing is preferred from the viewpoint of minimizing quality degradation. "Quick freezing" here refers to a method of freezing the frozen product (stir-fried noodles topped with fish eggs) under conditions that allow it to pass through the maximum ice crystal formation temperature zone within 60 minutes. When the fish roe-topped stir-fried noodles are filled into a container such as a tray and then refrigerated or frozen, when the finally obtained refrigerated or frozen stir-fried noodles are heated using a microwave heating device such as a microwave oven to make them ready to eat, it becomes possible to heat the container as a whole, which can simplify the process of making the noodles ready to eat.

[0032] Depending on the type of sauce and noodles, refrigerated stir-fry noodles produced by the production method of the present invention can be eaten as is without raising the product temperature to approximately room temperature. However, as with frozen stir-fry noodles, they are typically eaten after the product temperature has been raised. There are no particular restrictions on the method for raising the product temperature of refrigerated or frozen stir-fry noodles to a state where they can be eaten. For example, the noodles may be left to stand in an environment where the ambient temperature is room temperature (approximately 25°C), thereby relatively slowly raising the product temperature. However, from the standpoint of simplicity and convenience, a method in which the noodles are heated is preferred. Examples of the heat treatment include heating in a microwave oven or oven, and heating with superheated steam. A microwave oven with a general output of 500 to 600 W may be used, or a microwave with a higher output of 1000 to 1800 W may be used. [Example]

[0033] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0034] Examples 1 to 16: Production of frozen stir-fried noodles Commercially available dried spaghetti was placed in a pot containing a large amount of boiling water and cooked for a certain period of time (gelatinization treatment), after which the spaghetti was placed in a colander to thoroughly drain, yielding gelatinized spaghetti with a boiling yield of 260% by mass (gelatinization step). 4 g of frying oil (olive oil) was placed in a separate pot, and the pot was placed in an induction cooker. When the temperature of the frying oil reached 140°C, 100 g of the gelatinized spaghetti and 24 g of Sauce A (first sauce) were added to the pot and cooked with stirring for 3 minutes to obtain stir-fried noodles with sauce (stir-frying step). Next, the stir-fried noodles with sauce were placed on a plastic tray, and 12 g of Sauce B1 (second sauce) prepared by the method described below was placed in the center of the noodle block as viewed from above, without mixing or stirring (topping step). The stir-fried noodles topped with sauce B1 were then placed in a freezer with an internal temperature of -20°C and flash-frozen (freezing step), to produce frozen stir-fried noodles (frozen stir-fried cod roe spaghetti).

[0035] Sauce A is a white sauce produced by conventional methods and does not contain fish eggs. Sauce B1 is a cod roe sauce containing boiled cod roe (fish roe) produced by the following procedure. 100 g of raw cod roe (skin-removed and broken into pieces), 5 g of butter, 5 g of sake, 5 g of soy sauce, 2 g of lemon juice, and 10 g of dissolved potato starch water were placed in a heat-resistant container, and the container was placed in a microwave oven and heated at 500 W for 40 seconds. After heating in the microwave, the contents of the container were thoroughly stirred, and the container was placed in the microwave again and heated at 500 W for 40 seconds to produce Sauce B1.

[0036] Comparative Example 1: Production of frozen stir-fried noodles In Example 1, the topping step was not carried out, and Sauce B1 was added to and mixed with the stir-fried noodles with sauce. Frozen stir-fried noodles (frozen stir-fried cod roe spaghetti) were produced in the same manner as in Example 1, except for the above points.

[0037] Comparative Example 2: Production of frozen stir-fried noodles In Example 1, stir-fried noodles were obtained without using Sauce A in the stir-frying step, then the stir-fried noodles were removed from the heat and Sauce A was mixed and stirred to obtain stir-fried noodles with sauce, and then a topping step was carried out on the stir-fried noodles with sauce using Sauce B1. Frozen stir-fried noodles (frozen stir-fried cod roe spaghetti) were produced in the same manner as in Example 1, except for the above points.

[0038] Comparative Example 3: Production of frozen stir-fried noodles In Example 1, stir-fried noodles were obtained without using Sauce A in the stir-frying step, then the stir-fried noodles were removed from the heat and Sauce A was mixed and stirred to obtain sauce-dressed stir-fried noodles, and then Sauce B1 was mixed and stirred into the sauce-dressed stir-fried noodles without performing the topping step. Frozen stir-fried noodles (frozen stir-fried cod roe spaghetti) were produced in the same manner as in Example 1, except for the above points.

[0039] Comparative Example 4: Production of frozen stir-fried noodles In Example 1, stir-fried noodles were obtained using both Sauce A and Sauce B1 in the stir-frying step, and then the freezing step was carried out without carrying out the topping step. Frozen stir-fried noodles (frozen stir-fried cod roe spaghetti) were produced in the same manner as in Example 1, except for the above points.

[0040] Comparative Examples 5 and 6: Production of frozen stir-fried noodles Frozen stir-fried noodles (frozen stir-fried cod roe spaghetti) were produced in the same manner as in Comparative Examples 1 and 2, except that sauce B2 (second sauce) was used instead of sauce B1. Sauce B2 has the same composition as Sauce B1, but differs from Sauce B1 in that it is not heated in a microwave oven.

[0041] Comparative Examples 7 and 8: Production of frozen stir-fried noodles Frozen stir-fried noodles (frozen stir-fried cod roe spaghetti) were produced in the same manner as in Comparative Examples 1 and 2, except that sauce B3 (second sauce) was used instead of sauce B1. Sauce B3 was produced by the same method as in Sauce B1, except that grilled cod roe was used instead of raw cod roe.

[0042] [Evaluation test] The frozen stir-fried noodles to be evaluated (frozen stir-fried cod roe spaghetti) were stored sealed in a plastic packaging bag in a freezer at an internal temperature of -20°C for one week, then removed from the packaging bag and placed on top of a heat-resistant plate. The entire top surface, along with the frozen stir-fried noodles, was covered with plastic wrap. The frozen stir-fried noodles covered with plastic wrap were placed in a microwave oven and heated at 1500W for 4 minutes and 30 seconds, transforming the frozen stir-fried noodles into stir-fried noodles (stir-fried cod roe spaghetti) ready for consumption. The stir-fried noodles thus obtained were eaten by 10 trained expert panelists, who evaluated the stir-fried flavor and the graininess of the fish roe according to the following evaluation criteria. The results, averaged over the 10 panelists, are shown in Tables 1 to 3.

[0043] <Evaluation criteria for stir-fry flavor> 5 points: Very strong fragrant flavor, very good. 4 points: Strong fragrant flavor, good. 3 points: Has a fragrant flavor. 2 points: Not much of a fragrant flavor, oily, poor quality. 1 point: No fragrant flavor, very oily, very poor quality. <Evaluation criteria for the graininess of fish eggs> 5 points: The graininess of the fish eggs is very strong, very good. 4 points: The graininess of the fish eggs is strongly felt, which is good. 3 points: The graininess of fish eggs can be felt. 2 points: The fish eggs were not very granular, and the product was sticky, making it poor quality. 1 point: No granular texture of fish eggs, very sticky, very poor quality.

[0044] [Table 1]

[0045] As shown in Table 1, in Example 1, a sauce that does not contain fish eggs (Sauce A, first sauce) was mixed and stirred with gelatinized spaghetti in the stir-frying step to obtain stir-fried noodles with sauce, and the stir-fried noodles with sauce were then topped with a sauce that contained boiled fish eggs (Sauce B1, second sauce) without mixing or stirring, and therefore, compared to each of the Comparative Examples that did not undergo these steps, the stir-fried flavor and the grainy texture of the fish eggs after heating the frozen stir-fried noodles in a microwave oven were superior.

[0046] In addition, stir-fried noodles (stir-fried cod roe spaghetti) produced in the same manner as in Comparative Example 4 except that the freezing step was not carried out were evaluated for stir-fry flavor and granularity of the fish roe using the same methods as above. The stir-fry flavor was evaluated as 1 point, and the granularity of the fish roe was evaluated as 4 points.

[0047] [Table 2]

[0048] [Table 3]

Claims

1. a stir-frying step of mixing and stirring the gelatinized noodles with a first sauce that does not contain fish eggs, and stir-frying the mixture to obtain stir-fried noodles with sauce; a topping step of topping the noodles with sauce with a second sauce containing boiled fish eggs without mixing or stirring; refrigerating or freezing the stir-fried noodles topped with the second sauce; A method for producing refrigerated or frozen stir-fried noodles, comprising the steps of:

2. 2. The method for producing refrigerated or frozen stir-fried noodles according to claim 1, wherein the stir-frying step uses 15 to 30 parts by mass of the first sauce per 100 parts by mass of the gelatinized noodles.

3. 3. The method for producing refrigerated or frozen stir-fried noodles according to claim 1, wherein in the topping step, 4 to 30 parts by mass of the second sauce is used per 100 parts by mass of the gelatinized noodles.

Images