JP6301071B2 - Method for improving the storage stability of frozen noodles - Google Patents

Description

  The present invention relates to a method for improving the quality of frozen noodles, and more particularly to a method for improving the storage stability of frozen noodles during freezing.

  In noodles such as udon, salt is generally used as a raw material. Salt is an essential inorganic substance for the human body and is used in many foods as a seasoning or for the purpose of improving quality and improving shelf life. Especially for noodles, salt plays an important role in making noodles as an auxiliary material.

  The main reason why salt is used is to increase the viscoelasticity of the noodles. Salt has an action of converging gluten contained in wheat flour, which is the main ingredient of noodles. Specifically, salt increases non-covalent bonds (hydrophobic interactions, hydrogen bonds, etc.) and covalent bonds between gluten molecules, and can crosslink gluten to reduce the intermolecular distance. As a result, by adding salt, the noodle dough is tightened and viscoelasticity is increased.

  In addition, the salt has an effect of shortening the cooking time of the noodle and improving the flavor of the noodle. When the noodles are boiled with hot water, a force (osmotic pressure) is applied to make the salt concentration uniform between the hot water and the inside of the noodles. This osmotic pressure allows moisture to quickly enter the noodles. As a result, the effect of shortening the cooking time of noodles can be obtained. Regarding the flavor of noodles, the addition of salt imparts an appropriate salty taste, thereby enhancing the taste of the noodles.

  Noodles are commercialized in various forms such as raw noodles, boiled noodles, steamed noodles, dry noodles, instant noodles and frozen noodles according to the distribution form. Among them, the market for frozen noodles is expanding due to the long-term storage stability of noodles, ease of eating, and excellent texture of noodles. In particular, with the development of the cold chain system in recent years, much attention has been focused on the freezing processing technology for noodles. In a frozen processed noodle, a good texture is maintained when the storage period is relatively short, but when the storage period is long, the quality of the noodles is often not sufficiently maintained. This is considered to be due to a decrease in elasticity of the noodles due to freezing denaturation of proteins contained in the noodles and aging of the starch. In order to solve such problems, some frozen processing technologies use crustacean shell fine powder as a raw material for producing noodles (Patent Document 1), or transglutaminase as a specific enzyme. (Patent Document 2).

  In addition to long-term storage, the quality of noodles tends to deteriorate due to temperature changes during product distribution. Especially in the summer, it is easily affected by an increase in external temperature, and it is extremely difficult to maintain a constant product temperature for a long time. Although it may be possible to cope with the problem of quality deterioration if the storage temperature of the product is significantly lowered, in this case, the distribution cost is greatly affected.

  By the way, although it is thought that salt is essential in the manufacture of noodles as described above, low-salt or salt-free noodles have been developed in recent years for the purpose of preventing or improving lifestyle-related diseases. For example, in order to compensate for the above-mentioned action of sodium chloride, a noodle using a bittern containing magnesium chloride or the like as an alternative to sodium chloride is disclosed (Patent Document 3).

JP 2000-189087 A Japanese Patent No. 2959231 Japanese Patent No. 4761534

  An object of this invention is to provide the method of maintaining or improving the quality of frozen noodles effectively, even when there is a preservation | save for a long period of time or some temperature changes.

Means to solve the problem

  As a result of intensive studies to solve the above problems, the present inventor is able to improve the stability of noodles in frozen storage by surprisingly reducing the salt content normally considered essential for noodles. I found. Based on this knowledge, the present inventor has completed the present invention through further research.

That is, the present invention relates to the following.
[1] A method for improving the storage stability of frozen noodles, comprising any of the following steps (A) to (C):
(A) When the noodles are frozen, the salt is contained in the noodles in an amount of 0.38 parts by weight or less with respect to 100 parts by weight of the powder raw material;
(B) Before heating the noodles, an aqueous solution having a salt concentration of 5% by weight or less is added to the powder raw material; or (C) 2.6 parts by weight with respect to 100 parts by weight of the powder raw material before heating the noodles Salt is included in the noodles in the following amounts.
[2] The method according to [1], wherein the salt is an inorganic salt.
[3] The method according to [2], wherein the inorganic salt is sodium chloride and / or potassium chloride.
[4] The method according to any one of [1] to [3], wherein the powder raw material contains processed starch.
[5] The method according to any one of [1] to [4], wherein the frozen noodles are frozen noodles for thawing running water.
[6] Frozen noodles produced using the method according to any one of [1] to [5].
[7] The frozen noodle according to [6], which is a frozen noodle for thawing running water.

  According to the present invention, the quality of frozen noodles can be effectively maintained or improved even when the storage period extends for a long period of time, or even when some temperature change occurs such as an increase in product temperature during storage. can do. Accordingly, it is possible to provide a consumer with frozen noodles that are excellent in texture and stable in quality, while preventing quality deterioration of the noodles during frozen storage.

FIG. 1 shows a graph of the breaking strength after thawing of running water of a control sample to which 12% by weight of saline was added and frozen noodles to which 8% by weight of saline was added. In any graph, the horizontal axis indicates the distortion rate (%) of the noodle, and the vertical axis indicates the load (gf) applied to the noodle. For each frozen noodle, graphs before storage (day 0), after 4 days, and after 7 days are shown (in the control sample, the breaking strength is already reduced after 4 days, and storage for 7 days is performed) Only the graphs after 0 and 4 days are shown). In this test, frozen noodles were stored at -5 ° C. Since −5 ° C. is a temperature range in which starch aging, recrystallization of ice crystals and the like are likely to occur, the temperature of frozen noodles is considered to be faster than usual. FIG. 2 is a graph showing the breaking strength after thawing of running water of frozen noodles to which 6% by weight saline solution has been added and frozen noodles to which 5% by weight salt solution has been added. In any graph, the horizontal axis indicates the distortion rate (%) of the noodle, and the vertical axis indicates the load (gf) applied to the noodle. For each frozen noodle, graphs before storage (day 0), after 4 days, and after 7 days are shown. FIG. 3 shows a graph relating to the breaking strength after thawing of running water of frozen noodles to which 4% by weight of saline is added and frozen noodles to which water without salt (0% by weight of saline) is added. In any graph, the horizontal axis indicates the distortion rate (%) of the noodle, and the vertical axis indicates the load (gf) applied to the noodle. For each frozen noodle, graphs before storage (day 0), after 4 days, and after 7 days are shown. FIG. 4 is a graph showing the breaking strength after thawing of flowing frozen noodles to which a 6% by weight aqueous potassium chloride solution has been added and frozen noodles to which a 4% by weight aqueous potassium chloride solution has been added. In any graph, the horizontal axis indicates the distortion rate (%) of the noodle, and the vertical axis indicates the load (gf) applied to the noodle. For each frozen noodle, graphs before storage (day 0), after 4 days, and after 7 days are shown.

The present invention provides a method for improving the storage stability of frozen noodles, and the method includes any one of the following steps (A) to (C):
(A) When the noodles are frozen, the salt is contained in the noodles in an amount of 0.38 parts by weight or less with respect to 100 parts by weight of the powder raw material;
(B) Before heating the noodles, an aqueous solution having a salt concentration of 5% by weight or less is added to the powder raw material; or (C) 2.6 parts by weight with respect to 100 parts by weight of the powder raw material before heating the noodles Salt is included in the noodles in the following amounts.

  The “noodle” in the present invention refers to a dough (noodle dough) obtained by adding wheat flour as a main ingredient and kneading it into a rod shape. Here, the “main raw material” means a raw material (excluding moisture) used for noodles that is contained in an amount of 50% by weight or more based on the total weight of the raw material. The “frozen noodles” in the present invention refers to noodles in a state after freezing.

  The frozen noodles in the present invention can be produced by a method known per se, and the production method is not particularly limited. For example, the frozen noodles according to the present invention can be manufactured through steps of blending raw materials (addition, mixing, etc.), kneading (preparing noodle dough), cutting (preparing noodle strings), heating (boiled etc.), and freezing. .

  In the present invention, the storage stability of frozen noodles means the stability of the physical properties of frozen noodles during frozen storage. The physical properties of the frozen noodles are not particularly limited, and examples include elasticity (elasticity), hardness, shape retention and the like of the noodles after thawing. In other words, improving the stability of these properties can also prevent the deterioration of these properties. In addition, the object of storage stability of frozen noodles in the present invention includes prevention of aging of noodles (improving aging resistance of noodles). Such aging of noodles is generally considered to be caused by denaturation of raw materials (such as starch) contained in the noodles by freezing.

  In the present invention, frozen storage means that the product (frozen noodles) is stored in a frozen state, and the temperature at the time of storage is not particularly limited, but is usually 0 ° C. or lower, preferably −5. It is below ℃.

  The method of the present invention is characterized in that the noodles contain a predetermined amount or less of salt. In particular, in the method for improving the storage stability of frozen noodles according to the present invention, when the noodles are frozen, the noodles contain 0.38 parts by weight or less of salt with respect to 100 parts by weight of the powder raw material. It is.

  In the present invention, the time of freezing noodles refers to a point in time during the production of frozen noodles after the noodles are once heated (boiled, etc.) and before the noodles are frozen (that is, immediately before the noodles are frozen). Moreover, the salt concentration contained in the noodles at the time is measured by using a potentiometric titration method. Specifically, a sample solution obtained by stirring and dissolving noodles with distilled water is used as a sample solution, and the salt concentration contained in the noodles is measured based on the weight of the dissolved noodles. The amount of noodles and distilled water used in the measurement of the salinity concentration is not particularly limited, and can be appropriately set depending on the type and size of the noodles. The type and concentration of the titration solution can also be set as appropriate according to the type of salt to be measured. For example, when the salt to be measured is a chloride (sodium chloride, potassium chloride, etc.), a silver nitrate solution can be used.

  When the noodles are frozen, the salt content in the noodles is 0.38 parts by weight or less with respect to 100 parts by weight of the powder raw material. The content is preferably 0.27 parts by weight or less, more preferably 0.10 parts by weight or less, and still more preferably 0.05 parts by weight or less with respect to 100 parts by weight of the powder raw material. Most preferably, the content is 0 part by weight with respect to 100 parts by weight of the powder raw material, which means that no salt is contained (salt-free).

  In the method for improving the storage stability of frozen noodles according to the present invention, (B) an aqueous solution having a salt concentration of 5% by weight or less is added to the powder raw material before heating the noodles.

  In the present invention, the term “before heating noodles” refers to any point in time in the production of frozen noodles from the blending of raw materials to before the noodles are heated (boiled, etc.). Such a point in time is not particularly limited, and examples thereof include mixing of raw materials (addition, mixing, etc.) and kneading.

  Before the noodles are heated, the salt concentration of the aqueous solution added to the powder raw material is 5% by weight or less. The salt concentration is preferably 4% by weight or less, more preferably 2% by weight or less, and still more preferably 1% by weight or less. Most preferably, the salt concentration is 0% by weight, which means that no salt is contained in the aqueous solution (no salt).

  In the method for improving the storage stability of frozen noodles according to the present invention, (C) the noodles contain 2.6 parts by weight or less of salt with respect to 100 parts by weight of the powder raw material before heating the noodles. It is. The salt content at this time is preferably 2 parts by weight or less, more preferably 1 part by weight or less, and still more preferably 0.5 parts by weight or less with respect to 100 parts by weight of the powder raw material. Most preferably, the content is 0 part by weight with respect to 100 parts by weight of the powder raw material, which means that no salt is contained (salt-free).

  In the method of the present invention, any one of the conditions (steps) (A) to (C) may be satisfied, any two of the conditions (A) to (C), or (A) to (A) to (C). All of the conditions of (C) may be satisfied. In the present invention, the conditions (steps) of (A) to (C) exist in the case of producing frozen noodles usually at the time of production (temperature, etc.), humidity, climate, time (season, etc.), etc. Accordingly, the amount of water added to the noodles at the time of mixing the raw materials is finely adjusted, which makes it difficult to determine the amount of water and salt contained in the noodles throughout the year. Also, in the production of frozen noodles, where the noodles are heated before freezing, the salt concentration contained in the noodles after heating is determined by a slight difference in the heating conditions (heating temperature, heating time, etc.). This is because it is difficult. However, since the range of such fluctuations is not necessarily large, but rather extremely small, the above conditions are closely related to each other, and each condition often satisfies the correlation. It is possible that the conditions are the same. These events are within the normal understanding of those skilled in the art and are well known to those skilled in the art.

  The “salt” in the present specification includes inorganic salts and organic salts. Of these, inorganic salts are preferred in the present invention. An inorganic salt means a salt of an inorganic base and an inorganic acid, and examples of the inorganic base include alkali metals (sodium, potassium, etc.), alkaline earth metals (calcium, magnesium, etc.), ammonium, aluminum and the like. Examples of the inorganic acid include hydrochloric acid, carbonic acid, phosphoric acid, nitric acid, hydrobromic acid, sulfuric acid and the like. Specific examples of such an inorganic salt include sodium chloride, potassium chloride, sodium carbonate, potassium carbonate and the like, and may be one kind or a combination of two or more kinds. In the present invention, when a salt is contained in noodles, such salt is preferably sodium chloride and potassium chloride, more preferably sodium chloride.

  The powder raw material in the present invention means a powdery raw material that can be used in the production of noodles, and examples thereof include cereal powder, starch, processed starch, and cereal-derived protein.

  Grain flour is not particularly limited as long as it is a powder raw material obtained from cereals. For example, wheat flour (weak flour, medium flour, strong flour, super strong flour), buckwheat flour (Ichiban flour (inner layer flour, modified powder) ), No. 2 powder (middle layer powder), No. 3 powder (surface powder), powder), rice flour (condensed powder, torso powder, roll mill powder, pin mill powder, shin powder, white ball powder, Domyoji powder, enzyme-treated rice flour ) And the like. Grain flour includes other gramineous grains (for example, rye, barley, corn, bark, tef), miscellaneous grains other than the above (for example, amaranthus), grapes and roots (for example, kataguri, waste, tapioca, Potato) and beans (for example, soybeans, chickpeas, peas beans) and all or part of the seeds. These cereal flours may be used alone or in combination of two or more. In the present invention, although it may vary depending on the type of noodles, wheat flour (more preferably, medium strength flour) is preferably used.

  When cereal flour is used in the present invention, the content of the cereal flour is usually 20 to 100% by weight, preferably 40 to 95% by weight, more preferably 50 to 50% by weight based on the total weight of the powder raw material. 90% by weight, more preferably 60-80% by weight. In the present specification, “wt%” means “wt% (w / w)” unless otherwise specified.

  The starch is not particularly limited as long as it is isolated from a plant and used for food, for example, corn starch, sago starch, rice starch, wheat starch, barley starch, waxy corn starch, red bean starch, broad bean starch, Examples include tapioca starch, potato starch, and sweet potato starch. One type of these starches may be used, or two or more types may be used in combination. In the present invention, tapioca starch is preferably used, although it may vary depending on the type of noodles.

  When starch is used in the present invention, the starch content is usually 0.1 to 60% by weight, preferably 5 to 50% by weight, more preferably 10 to 10% by weight based on the total weight of the powder raw material. It is 40% by weight, more preferably 20-30% by weight.

  In the present invention, processed starch refers to starch obtained by subjecting starch obtained from a plant producing starch to chemical, physical or enzymatic treatment. In the present specification, when “processed starch” is indicated, it is used separately from the above “starch” unless otherwise specified. The processed starch is produced using starch as a raw material, and a commercially available product handled as a food raw material can be suitably used. The processed starch is not particularly limited as long as it is used as an edible material. For example, crosslinked starch, etherified starch, esterified starch, oxidized starch, grafted starch, soluble starch, pregelatinized starch, dry heat-treated starch, Acid-treated starch, alkali-treated starch, bleach-treated starch, wet-heat treated starch, enzyme-treated starch and the like can be mentioned. In addition, the modified starch may be provided with a functional group such as an acetyl group or a hydroxypropyl group, or may not be provided with the functional group. Specific examples of such modified starch include acetylated adipic acid crosslinked starch, acetylated phosphorylated crosslinked starch, acetylated oxidized starch, starch sodium octenyl succinate, starch acetate, oxidized starch, hydroxypropyl starch, hydroxypropyl phosphate crosslinked Examples include starch, phosphate monoesterified phosphate cross-linked starch, phosphorylated starch, and phosphate cross-linked starch. The processed starch mentioned above may use only one type, or may use it in combination of 2 or more types. In the present invention, esterified starch is preferably used, although it may vary depending on the type of noodle.

  When processed starch is used in the present invention, the content of the processed starch is usually 0.1 to 60% by weight, preferably 5 to 50% by weight, more preferably based on the total weight of the powder raw material. It is 10 to 45 weight%, More preferably, it is 20 to 40 weight%. By adding processed starch with the above content, for example, the solubility of starch in water, the gelatinization temperature, the stability of viscosity during heating and dissolution, the stability of physical properties, etc. can be improved. Applications of frozen noodles for cooking and the like can be adjusted. In addition, the use of modified starch provides the effect of reducing the aging time of the noodle, the texture of the noodle having smoothness and appropriate elasticity, and the effect of not deteriorating the texture after thawing cooking.

  In the present invention, the cereal-derived protein means a protein isolated and purified from cereal. Examples of such protein include wheat protein (wheat gluten and the like), soy protein, corn protein and the like. These grain-derived proteins may be used alone or in combination of two or more. In the present invention, although it may vary depending on the type of noodles, preferably wheat protein, more preferably wheat gluten is used.

  When a grain-derived protein is used in the present invention, the content of the grain-derived protein is usually 0.01 to 10% by weight, preferably 1 to 8% by weight, based on the total weight of the powder raw material. Preferably it is 2 to 6 weight%, More preferably, it is 3 to 5 weight%. By adding the grain-derived protein with the content, for example, it is possible to suppress the extension of the noodles and to prevent the noodles from breaking or cracking.

  The thawing use of frozen noodles targeted in the present invention is not particularly limited, but for flowing water thawing, natural thawing (room thawing), refrigerated thawing (refrigeration thawing), microwave thawing, boil thawing, steam thawing And so on. Conditions for thawing frozen noodles can be appropriately set according to the thawing method. In the method for improving the storage stability of frozen noodles according to the present invention, frozen noodles for flowing water thawing are preferred.

  The types of frozen noodles in the present invention include, for example, udon (including kishimen, hoto, saiki udon, Inaniwa udon, etc.), noodles (including clause noodles, etc.), hiyagigi, Chinese noodles (including ramen etc.), and pasta ( Long pasta such as spaghetti, spaghettini, federini, capellini, tagliatelle and bucatini; short pasta such as macaroni; including lasagna and gnocchi). In the present invention, the frozen noodles are preferably udon, elementary noodles or hiyamugi, particularly preferably udon. The thickness of the noodle is not particularly limited as long as it is a thickness that is normally allowed for noodle foods, and can be set as appropriate according to the type of noodle. In addition, regarding the present invention, when referring to the size (thickness, length, width, thickness, etc.), weight, and specific gravity (density) of noodles, the size of the noodles immediately before the freezing treatment is described unless otherwise specified. Means weight, specific gravity.

  Hereinafter, although the manufacturing method of frozen noodles is demonstrated, this manufacturing method is not necessarily limited to this.

  In the present invention, the above-described raw material (also referred to as main raw material) is added with auxiliary raw materials as necessary, and then added, hydrated, mixed, aged as necessary, rolled, and cut to produce noodles. be able to. Conventional techniques can be used for conditions and equipment for noodle making. Examples of the auxiliary material include kansui, egg white, pigment, oil and fat. Moreover, content of an auxiliary material can be suitably set according to the kind of noodles.

  When the type of noodles is udon, the thickness of the noodles is preferably 2.0 to 8.0 mm in consideration of the degree of fragility of the noodles themselves when frozen, etc. More preferably, it is -5.0 mm. In addition, when the cross section of noodles is not substantially circular, for example, it is substantially rectangular, the width and thickness of the noodles can be adjusted. For example, the width is 2.0 to 8.0 mm (preferably 4.0 to 4.0 mm). 5.0 mm) and a thickness of 1.5 to 6.0 mm (preferably 2.0 to 4.0 mm). In this case, “width” means the length of the substantially rectangle in the long side direction, and “thickness” means the length of the substantially rectangle in the short side direction.

  After the noodle making, heat treatment can be performed. The heat treatment is not particularly limited, but boiled treatment (that is, boiled noodles) is preferable. As the equipment for the heat treatment, equipment well known to those skilled in the art can be used. Various conditions such as the heating temperature and the heating time can be appropriately set according to the type of noodle, the thickness (size) of the noodle, the amount (weight) of the noodle mass, and the like.

  When the type of noodles is udon, if the noodles are made in the above size, the heating temperature is usually in consideration of the physical properties (elasticity, hardness, etc.) of the noodles when eating It is 95 degreeC or more, Preferably it is 98 degreeC or more, and heating time is 6 to 20 minutes normally, Preferably it is 8 to 15 minutes.

  In the heat treatment, when salt is added to hot water when the noodles are boiled, the salt concentration contained in the noodles after the treatment is usually high. Therefore, the salt concentration of the noodles after the noodle heat treatment (immediately before the freezing treatment) can be adjusted by setting the amount of salt added to the boiling water (hot water). In the present invention, it is preferable not to add a salt to the water (hot water), but when adding a salt, the amount of such salt added is not particularly limited, but it is the weight of boiling water (hot water). On the other hand, it can be 0.5 to 10 weight%, for example.

  The noodles that have been subjected to the heat treatment can be subjected to a freezing treatment after cooling to an appropriate temperature. As the equipment for the freezing treatment, equipment well known to those skilled in the art can be used. A tray (container) can also be used to mold a predetermined amount of noodles while freezing. Various conditions such as freezing temperature and freezing time are not particularly limited as long as they can be frozen to a suitable level for frozen noodles.

  If the type of noodles is udon, the freezing temperature is usually −30 ° C. or less in consideration of the state of frozen noodles that can be distributed if the noodles are noodles and heat-treated udon as described above. The freezing time is usually 10 to 60 minutes, preferably 10 to 30 minutes. The weight of udon per product to be frozen is usually 100 to 300 g, preferably 180 to 250 g before the freezing treatment (immediately before).

  As described above, the method for improving the storage stability of frozen noodles has been described. However, the present invention can also provide frozen noodles manufactured using the method.

  The present invention will be described more specifically with reference to the following examples. However, these are merely examples and do not limit the scope of the present invention. In Examples, “%” means “% by weight (w / w)” unless otherwise specified.

<1. Frozen storage stability test>
In order to confirm the prevention of deterioration of the quality (quality) of noodles during frozen storage, tests were conducted as follows.

  Frozen noodles for flowing water thawing were prepared with the compositions shown in Table 1 below. The noodle dough for frozen noodles was prepared by adding various raw materials in predetermined amounts and then performing vacuum mixing for 10 minutes using a vertical mixer (Otake noodle machine, V-series (for 1.5 kg)). The obtained noodle dough was cut with a 9th cutting blade to a thickness of 3.1 mm, boiled with hot water for 9 minutes, and then rapidly frozen at −40 ° C. for 30 minutes to prepare frozen noodles. In addition, esterified starch was used as the processed starch, and gluten was used as the protein.

In preparation of frozen noodles, after boiled as described above, the salt concentration and water content contained in the noodles were measured before freezing.
The salt concentration in the noodles was measured by measuring the appropriate amount (1-10 g) of noodles, adding distilled water (30-40 mL), stirring and dissolving, and then using potentiometric titration with a 0.01 N silver nitrate solution. It was measured.
Moreover, the moisture content was measured using an infrared moisture meter (Kett Co.). In addition, the salinity concentration contained in the noodles when using potassium chloride was obtained by converting into sodium chloride (NaCl) from the measured chloride ion concentration.

The frozen noodles produced as described above were stored at −5 ° C., and the state of the frozen noodles was evaluated. Specifically, before storage (day 0), after 4 days and after 7 days, the frozen noodles were thawed with running water, and then the breaking strength of the noodles and sensory evaluation of the noodles were performed.
The breaking strength of the noodles was measured with a wedge-type plunger No. 1 using a test apparatus (Yamaden, RHEONER II CREEP METER RE2-30005B). No. 49 was used under the conditions of a speed of 1.0 mm / sec and a distortion rate of 99%. The test was performed three times (N = 3), and the breaking strength was examined for each.
The sensory evaluation of the noodles was conducted by three specialist panelists on the hardness, stickiness, elasticity, and sword of the noodles after thawing. Each evaluation item was scored from 0 (bad) to 5 (good) (in increments of 0.5), and evaluation was performed by calculating an average value based on the number of specialized panelists.

The measurement results of the breaking strength of the noodles are shown in FIGS.
All frozen noodles had sufficient breaking strength before storage (Day 0), but added a control sample to which 12% saline was added, frozen noodles to which 8% saline was added, and 6% saline. The rupture strength of the frozen noodles was reduced to the extent that it could not be eaten after 4 days. On the other hand, the frozen noodles to which 5% or less of saline solution was added had a breaking strength enough to eat even after 4 days or after 7 days. These breaking strengths increase as the added saline concentration decreases, and the breaking strength is highest when the saline concentration is 0% (that is, when no salt is added). ) Was almost maintained. In addition, regarding frozen noodles in which sodium chloride was replaced with potassium chloride (KCl), the breaking strength of the noodles to which the 6% KCl solution was added and the frozen noodles to which the 4% KCl solution was added were acceptable.

  Table 3 shows the results of sensory evaluation of the noodles.

  As a result of sensory evaluation of the noodles, it was determined that the frozen noodles to which 5% or less of saline was added could be eaten even after 7 days. The lower the concentration of the saline solution to be added, the better. The best sensory function was obtained in the case of 0% saline solution (that is, when no salt solution was added). In addition, when KCl was used, the frozen noodles to which the 6% KCl solution was added had a very strong taste.

  The present invention relating to frozen noodles is useful in the food field, and is particularly useful in the field of frozen foods. By using the present invention, it is possible to provide consumers with excellent frozen noodles whose quality is not impaired.

Claims (9)

Any of the following steps (A) to (C):
(A) When the noodles are frozen, the salt is contained in the noodles in an amount of 0.1 parts by weight or less with respect to 100 parts by weight of the powder raw material;
(B) Before heating the noodles, an aqueous solution having a salt concentration of 2% by weight or less is added to the powder raw material; or (C) 1 parts by weight or less with respect to 100 parts by weight of the powder raw material before heating the noodles Adding salt to the noodles in an amount;
And a method for improving the storage stability of frozen noodles, comprising the steps of heating the noodles and then performing a freezing treatment at −30 ° C. or lower for 10 to 30 minutes,
The powder raw material is
(I) flour,
(Ii) 20-40% by weight of processed starch in the powder raw material, and (iii) 3-5% by weight of gluten in the powder raw material,
Including
The frozen noodles, Ri frozen Udondea,
In the method, the step of infiltrating the sugar solution into the noodle strings is not included, and the noodles do not include full-fat soy flour and uncooked fermented soy paste,
The above method.   The method of claim 1, wherein the salt is an inorganic salt.   The method according to claim 2, wherein the inorganic salt is sodium chloride and / or potassium chloride.   The method according to any one of claims 1 to 3, wherein the modified starch is an esterified starch.   The method according to any one of claims 1 to 4, wherein the frozen noodles are frozen noodles for thawing running water.   The method according to any one of claims 1 to 5, wherein the improvement in storage stability of frozen noodles is prevention of deterioration of elasticity, hardness or shape retention of the noodles after thawing with running water.   The method according to any one of claims 1 to 5, wherein the improvement in storage stability of frozen noodles is an improvement in aging resistance of frozen noodles.   The method according to any one of claims 1 to 7, further comprising a step of mixing the noodle dough by vacuum mixing. The steps (A) to (C)
(A) When the noodles are frozen, the salt is contained in the noodles in an amount of 0 parts by weight with respect to 100 parts by weight of the powder raw material;
(B) Before heating the noodles, an aqueous solution having a salt concentration of 0% by weight is added to the powder raw material; or (C) before heating the noodles in an amount of 0 parts by weight with respect to 100 parts by weight of the powder raw material. Adding salt to the noodles;
And
9. The method according to any one of claims 1 to 8, characterized in that the noodles do not contain salt.