JPH01168250A - Boiled noodle - Google Patents
Boiled noodleInfo
- Publication number
- JPH01168250A JPH01168250A JP62323736A JP32373687A JPH01168250A JP H01168250 A JPH01168250 A JP H01168250A JP 62323736 A JP62323736 A JP 62323736A JP 32373687 A JP32373687 A JP 32373687A JP H01168250 A JPH01168250 A JP H01168250A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- boiled
- salt
- acid
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 76
- 150000003839 salts Chemical class 0.000 claims abstract description 34
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 19
- 238000009835 boiling Methods 0.000 abstract description 17
- 239000007788 liquid Substances 0.000 abstract description 16
- 235000015067 sauces Nutrition 0.000 abstract description 16
- 235000014347 soups Nutrition 0.000 abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 15
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 abstract description 2
- 235000011054 acetic acid Nutrition 0.000 abstract description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract description 2
- 239000001530 fumaric acid Substances 0.000 abstract description 2
- 235000011087 fumaric acid Nutrition 0.000 abstract description 2
- 239000004310 lactic acid Substances 0.000 abstract description 2
- 235000014655 lactic acid Nutrition 0.000 abstract description 2
- 239000001630 malic acid Substances 0.000 abstract description 2
- 235000011090 malic acid Nutrition 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 36
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 6
- 239000007864 aqueous solution Substances 0.000 description 5
- 235000015927 pasta Nutrition 0.000 description 5
- 239000011780 sodium chloride Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000010610 frozen noodles Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 235000015113 tomato pastes and purées Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は、ゆで麺に関する。[Detailed description of the invention] [Industrial application field] The present invention relates to boiled noodles.
食生活の変化に伴って、そのまま、または短時間の加熱
や渇戻し等によって直ちに食し得る即席性のゆで麺が近
年多用されている。With changes in dietary habits, instant boiled noodles that can be eaten as is or immediately after heating for a short period of time, quenching, etc. have come into widespread use in recent years.
しかしながら従来のゆで麺は、塩分の含有量が約０．５
重量％未満であり、ゆで麺をソースやスープ等の調味液
体中に入れて食する場合には、麺線へのソースやスープ
等の付着や乗りにむらを生じやすく均一な味が得られに
くかった。特に最近、健康面から減塩の必要性が認識さ
れるようになっており、それに伴って麺類に使用される
ソースやスープ等の調味液体は塩分の少ない薄味のもの
となっている。そしてそのような薄味の調味液体をゆで
麺に加えて食す場合には、ゆで麺への調味液体の付着や
のりの悪さと相俟って、その食感を一層味気のない劣っ
たものにしている。However, conventional boiled noodles have a salt content of about 0.5
% by weight, and when eating boiled noodles in a seasoning liquid such as sauce or soup, the sauce or soup may adhere to the noodle strings or be unevenly coated, making it difficult to obtain a uniform taste. Ta. Particularly recently, the necessity of reducing salt intake has been recognized from a health perspective, and as a result, seasoning liquids such as sauces and soups used for noodles are becoming less salty and bland. When such a bland seasoning liquid is added to boiled noodles and eaten, the seasoning liquid adheres to the boiled noodles and the texture becomes even more bland and inferior. ing.
本発明者等は、ソースやスープ等の調味液体を添加混和
した時に、良好な食感を与えるゆで麺類について種々研
究を重ねた結果、ゆで麺類の塩分含有量を特定の範囲に
すると、麺線への調味液体の付着が均一になって調味麺
の食感が良好になることを見出して本発明を完成するに
至った。The inventors of the present invention have repeatedly conducted various studies on boiled noodles that give a good texture when mixed with seasoning liquids such as sauces and soups, and have found that when the salt content of boiled noodles is within a specific range, The present invention was completed by discovering that the texture of the seasoned noodles is improved by uniformly applying the seasoning liquid to the noodles.
すなわち、本発明は０，５〜１．５重量％の塩分を含有
することを特徴とずろゆで麺類である。塩分の含有量は
、ゆで上げた麺類の重量を基準にしたものであり、特に
塩分の含有量が０．６〜１．０重里％であるとゆで麺へ
の調味液体の付方がよく、麺の歯ごたえも良好で麺線同
志の付着もより防止される。That is, the present invention is a soft-boiled noodle characterized by containing 0.5 to 1.5% by weight of salt. The salt content is based on the weight of the boiled noodles, and if the salt content is between 0.6% and 1.0%, the seasoning liquid will be better applied to the boiled noodles. The texture of the noodles is also good, and adhesion of noodle strings to each other is further prevented.
塩分の含有量が０．５重量％より少ないと、ゆで麺への
調味液体の付着が低下し、麺線相互の付着も生じ易くな
る。塩分の含有量が１．５重量％を超えると麺自体の味
が塩辛くなり食感が低下し、減塩という点からも望まし
くない。When the salt content is less than 0.5% by weight, the adhesion of the seasoning liquid to the boiled noodles decreases, and adhesion of the noodle strands to each other is likely to occur. If the salt content exceeds 1.5% by weight, the taste of the noodles themselves will become salty and the texture will deteriorate, which is also undesirable from the point of view of salt reduction.
使用する塩分としては、塩化ナトリウム、塩化カリウム
、食塩、岩塩等が挙げられる。Examples of the salt used include sodium chloride, potassium chloride, common salt, and rock salt.
本発明におけるゆで麺類としては平めん、うどん、中華
めん類、そば類、ひやむぎ、そうめん等のめん類、マカ
ロニやスパゲティ等のパスタ類、すいとん等をゆでたも
のを挙げることができる。Examples of boiled noodles in the present invention include boiled noodles such as flat noodles, udon, Chinese noodles, soba noodles, hiyamugi noodles, and somen noodles, pastas such as macaroni and spaghetti, and sweet noodles.
それらのうちでもスパゲティやマカロニ等のパスタ類は
、塩分をほとんど添加せずに製造されるために乾麺中に
乙ともと塩分がほとんど含まれておらず、しかも麺組織
が緻密でソースやスープ等の調味液体の付着や浸み込み
がされにくいので、本発明は特にゆでパスタ類に対して
仔効である。Among them, pasta such as spaghetti and macaroni are manufactured with almost no added salt, so the dried noodles contain almost no salt, and the noodle structure is dense and can be used for sauces and soups. The present invention is particularly effective for boiled pasta because it is difficult for seasoning liquid to adhere to or penetrate into the pasta.
本発明のゆで麺類は、そのまま包装して販売しても、ま
たゆで麺を冷凍して冷凍麺にしておいてらよい。その際
にゆで麺のみで包装しても、ゆで麺にソースやスープ等
の調味液体等を別添して包装しても、ゆで麺をソースや
スープ等の調味液体や他の添加剤と混和して包装しても
よい。ゆで麺をソースやスープ等の調味液体と混和して
包装する場合は混和物を冷凍しておくと調味液体の浸み
込み等による麺ののびを防止することができる。The boiled noodles of the present invention may be packaged and sold as is, or the boiled noodles may be frozen to make frozen noodles. At that time, whether the boiled noodles are packaged alone or the boiled noodles are packaged with a seasoning liquid such as sauce or soup, the boiled noodles are mixed with the seasoning liquid such as sauce or soup and other additives. It may also be packaged. When packaging boiled noodles mixed with a seasoning liquid such as sauce or soup, freezing the mixture can prevent the noodles from spreading due to seepage of the seasoning liquid.
本発明のゆで麺類は、乾麺類、生麺類を上記の塩分を含
有するゆで渦中で、ゆで麺類に最終的に含有される塩分
の量が０．５〜１．５重量％になるようにゆで上げるこ
とによって製造される。The boiled noodles of the present invention are prepared by boiling dried noodles or fresh noodles in a boiling vortex containing the above-mentioned salt content so that the final amount of salt contained in the boiled noodles is 0.5 to 1.5% by weight. Manufactured by raising.
麺の種類、乾麺や生麺中にもともと含まれている塩分の
量、それらの塩分のゆで湯中への浸み出しやすさ、麺類
中への塩分の浸み込みやすさ、ゆで時間、ゆで上げ温度
、ゆで湯の量等々の種種の要件に応じてゆで湯の適正塩
分濃度を選ぶことが必要であり、通常２〜７％濃度のゆ
で湯を使用して９５°Ｃ以上の温度でゆで上げを行う。The type of noodles, the amount of salt originally contained in dried noodles and raw noodles, how easily those salts seep into the boiling water, how easily the salt seeps into the noodles, boiling time, boiling It is necessary to select the appropriate salt concentration of boiling water according to various requirements such as the temperature to raise the temperature, the amount of boiling water, etc., and usually boiling water with a concentration of 2 to 7% is used and boiled at a temperature of 95°C or higher. Do a raise.
例えばスパゲティに対しては約４〜７％の塩分濃度のゆ
で湯を用いて９５℃以上の温度でゆで上げを行い、生ラ
ーメンに対しては約２〜３％の塩分濃度のゆで湯を用い
て９５℃以上の温度で行うとよい。また生うどんの場合
は約２〜５％の塩分６度のゆで湯を用いて９５℃以上の
温度でゆで上げを行う。For example, spaghetti is boiled in boiling water with a salt concentration of about 4 to 7% at a temperature of 95°C or higher, and raw ramen is boiled in boiling water with a salt concentration of about 2 to 3%. It is preferable to carry out the process at a temperature of 95°C or higher. In the case of raw udon, boil the noodles at a temperature of 95 degrees Celsius or higher using boiling water with a salt content of about 2 to 5 percent and a temperature of 6 degrees Celsius.
上記の方法とは別に本発明のゆで麺類は、乾麺類または
生麺類をゆで連中の塩分含有量が０．５重量％より低い
値になるようにゆで上げてから、そのゆで麺をゆで麺よ
りも塩分濃度の高い水溶塩中に浸漬してゆで連中に塩分
をその塩分含有量か０．５〜１．５重量％になるように
浸み込ませることによっても製造することができる。Apart from the above method, the boiled noodles of the present invention can be prepared by boiling dry noodles or fresh noodles so that the salt content of the boiler is lower than 0.5% by weight, and then boiling the boiled noodles. It can also be produced by immersing the fish in an aqueous salt having a high salt concentration and then boiling the fish so that the salt content becomes 0.5 to 1.5% by weight.
ゆで湯中に乳酸、リンゴ酸、フマル酸、クエン酸、酢酸
等の有機酸を添加しておくとゆで麺の品質および保存性
が向上する。Adding organic acids such as lactic acid, malic acid, fumaric acid, citric acid, and acetic acid to boiling water improves the quality and shelf life of boiled noodles.
塩分含量が０．５〜１．５重量％になるようにゆで上げ
た麺類は、通常１０℃以下に冷却し、水洗した後、適当
な大きさ（通常１００〜３００ｇ／食）に分割してその
まま包装して販売するか、または更に−１８℃以下に冷
凍して販売する。その際に、上記のようにソースやスー
プ等の調味液体、粉末状の調味材、麺類に常用されてい
る他の添加剤を別添したりまたは一緒に混合しておくこ
とらできる。Noodles that have been boiled to a salt content of 0.5 to 1.5% by weight are usually cooled to below 10℃, washed with water, and then divided into appropriate sizes (usually 100 to 300 g/meal). It can be packaged and sold as is, or it can be further frozen to -18°C or lower and sold. At this time, as mentioned above, seasoning liquids such as sauces and soups, powdered seasonings, and other additives commonly used in noodles may be added separately or mixed together.
本発明では、ゆで麺類中に０．５〜１．５重量％の塩分
を含有させることによって、ゆで麺類に対するスープや
ソース等の調味材の付着やのりが均一になり、食感が良
好になる。そのために塩分濃度の低いスープやソース等
を混和して調理した場合にも従来のゆで麺類におけるよ
うな水っぽさがなくなり、こくのある良好な食感が得ら
れ、特に麺組織が緻密で調味液体の付着や浸み込みがさ
れにくいゆでパスタ類ではその食感が大きく改良される
。In the present invention, by adding 0.5 to 1.5% by weight of salt to the boiled noodles, seasonings such as soup and sauce can be evenly attached to the boiled noodles and have a good texture. . Therefore, even when cooking with low-salt soup or sauce, etc., the wateriness that occurs in conventional boiled noodles is eliminated, and a good, rich texture is obtained, especially when the noodle structure is dense. The texture of boiled pasta, which is less susceptible to adhesion or penetration of seasoning liquid, is greatly improved.
しかも冷凍した本発明のゆで麺類は、本発明のものより
も塩分含有量の少ない従来の冷凍ゆで麺類に比べて解凍
時間が短くて済み、且つ解凍後の麺線同志の付着が少な
い。Furthermore, the frozen boiled noodles of the present invention require a shorter thawing time than conventional frozen boiled noodles that have a lower salt content than those of the present invention, and have less noodle strands sticking to each other after thawing.
以下に例を挙げて本発明を更に具体的に説明するが、本
発明はそれらの例によって限定されるものではない。The present invention will be explained in more detail with reference to examples below, but the present invention is not limited to these examples.
実施例 ｌ
乾燥スパゲティ１．７ｍ／ｍφ １２０ｇを４％ＮａＣ
（１水溶液５ａ中で９８℃で９分間ゆで上げて乾物に対
する歩留まり２３０％のゆでスパゲティを得た。この時
のゆでスパゲティのＮａＣ（！含有量は０．９２重量％
あった。このもの２００ｇと下記ナポリタンソース７０
９を混和し一３０℃で冷凍した。Example l Dried spaghetti 1.7m/mφ 120g in 4% NaC
(1 aqueous solution 5a at 98°C for 9 minutes to obtain boiled spaghetti with a yield of 230% based on dry matter.The NaC content of the boiled spaghetti at this time was 0.92% by weight.
there were. 200g of this and 70g of the Neapolitan sauce below
9 was mixed and frozen at -30°C.
ナポリタンソース配合（重量％）
トマトペースト ２５
野 菜 類 ３０大豆
白絞浦 ３
小麦粉ルー ｌ
調 味 料 ３．５香
辛 料 ２．５水
３５合 計
１００対照例 ｌ
１％ＮａＣρ水溶液を用いた外は実施例１と同様にして
乾燥スパゲティをゆで上げて、歩留まり２２５％、Ｎａ
ＣＱ含育量０．３９重量％のゆでスパゲティを得た。こ
のもの２００ｇを実施例！で用いたのと同じナポリタン
ソース７０ｇと混和し一３０℃で冷凍した。Neapolitan sauce combination (wt%) Tomato paste 25 Vegetables 30 Soybean Shirashibura 3 Flour roux 1 Seasoning 3.5 Spice Spices 2.5 Water
35 total
100 Control Example l Dried spaghetti was boiled in the same manner as in Example 1 except that a 1% NaCρ aqueous solution was used, and the yield was 225%.
Boiled spaghetti with a CQ content of 0.39% by weight was obtained. Example of 200g of this stuff! The mixture was mixed with 70 g of the same Neapolitan sauce used in , and frozen at -30°C.
実施例１および対照例１で得られたナポリタンソース混
和冷凍ゆでスパゲティを各々袋ごと９８℃の熱湯に入れ
て解凍したところ、実施例１のものは５分で解凍し、麺
線相互の付着もなかったのに対して、対照例１のものは
解凍に６分を要し麺線相互の付着がみられた。When the frozen boiled spaghetti mixed with Neapolitan sauce obtained in Example 1 and Comparative Example 1 were thawed by placing each bag in boiling water at 98°C, the one in Example 1 was thawed in 5 minutes, and the noodle strings did not stick to each other. On the other hand, in Control Example 1, it took 6 minutes to thaw, and adhesion of the noodle strings to each other was observed.
また解凍して６０〜７０℃に暖めたものを５人のパネラ
−に食してもらったところ、実施例１のものをおいしい
とした者は５人であったのに対して、対照例１のものを
おいしいとした者は０人であった。Furthermore, when five panelists ate the food that had been thawed and warmed to 60-70°C, five people found the food in Example 1 to be delicious, whereas the food in Control Example 1 was delicious. There were 0 people who found the food delicious.
実施例 ２
通常製法で調製した生ラーメン（１，３６ｍｍ幅）５０
０ｇを２％岩塩水溶液ｌｏＱ中で９８℃で２分間ゆで上
げて生ラーメンに対する歩留まり２５０％で塩分含有ｆ
ｆ１０．７５重量％のゆでラーメンを得た。このものを
３℃に冷却し水洗して２００９毎に個装した。Example 2 Raw ramen noodles (1.36 mm width) prepared using the normal manufacturing method 50
Boil 0g for 2 minutes at 98℃ in a 2% rock salt aqueous solution loQ to obtain salt content f with a yield of 250% compared to raw ramen noodles.
Boiled noodles with f10.75% by weight were obtained. This product was cooled to 3°C, washed with water, and packaged individually for each 2009 batch.
対照例 ２
１％岩塩水溶液１０１２を使用した他は実施例２と同様
にして塩分含有ｆｆ１０．３１重量％のゆでラーメンを
得、これを実施例２と同様に冷却、水洗して個装した。Control Example 2 Boiled ramen noodles with a salt content of ff10.31% by weight were obtained in the same manner as in Example 2, except that 1% aqueous rock salt solution 1012 was used, and this was cooled, washed with water, and packaged individually in the same manner as in Example 2.
上記実施例２および対照例２のゆでラーメンを下記の配
合のスープに入れて７０℃に暖めたものを５名のパネラ
−に食してもらったところ、実施例２のものをおいしい
とした者が４名であったのに対して、対照例２のものを
おいしいとした者は１名であった。Five panelists were asked to eat the boiled ramen from Example 2 and Comparative Example 2 in soup with the following composition and warmed to 70°C. 4 people, while 1 person found the one in Control Example 2 to be delicious.
スープ配合
トリガラスーブ １０００重量部ショウガ
３〃
玉 ネ ギ ３０ 〃淡口
醤油 ３０〃
食 塩 １５ 〃ミ
、リ ン
ｌ Ｏ〃上 白 糖
２０ 〃実施例 ３
通常製法で調製した生うどん（２，５ｍｍ幅）５００９
を５％ＫＣｌ２水溶液１０１２中で９８℃でｌ１分ゆで
上げてＫＣｆ２含有量１．４５重量％のゆでうどんを得
た。このものを５℃の氷水で水洗、冷却し、その後−１
８℃以下で２５０９毎に冷凍した。Soup blended torigarasubu 1000 parts by weight ginger
3. Onion 30. Light soy sauce 30. Salt 15.
,Rin
l O〃upper white sugar
20 〃Example 3 Fresh udon noodles (2.5 mm width) prepared by normal manufacturing method 5009
was boiled in a 5% KCl2 aqueous solution 1012 at 98°C for 1 minute to obtain boiled udon noodles with a KCf2 content of 1.45% by weight. This material was washed with ice water at 5℃, cooled, and then -1
Frozen every 2509 at below 8°C.
対照例 ３
０．１５％ＫＣＱ水溶液を用いた他は実施例３と同様に
してＫＣρ含有ｆｆ１０．４０重量％のゆでうどんを得
た。このらのを実施例３と同様にして水洗、冷却、冷凍
して冷凍ゆでうどんを得た。Control Example 3 Boiled udon noodles containing KCρ at ff10.40% by weight were obtained in the same manner as in Example 3, except that a 0.15% KCQ aqueous solution was used. These were washed with water, cooled, and frozen in the same manner as in Example 3 to obtain frozen boiled udon noodles.
上記実施例３および対照例３のゆでうどんを下記の配合
の汁に入れて８０℃に暖めたものを５名のパネラ−に食
してもらったところ、実施例３のものをおいしいとした
者が４名であったのに対して、対照例３のものをおいし
いとした者は１名であった。Five panelists were asked to eat the boiled udon noodles of Example 3 and Comparative Example 3 in the soup with the following composition and warmed to 80°C. 4 people, while 1 person found the product of Control Example 3 to be delicious.
汁 配 合
カッオダシ ４０重量部酒
３０７食 塩
２０ 〃淡口醤浦
４０ 〃
上白糖 ２０〃Soup Mixed Kaodashi 40 parts by weight Sake
307 meals salt
20 〃Ukukuchipo
40〃 Caster sugar 20〃
Claims (1)
るゆで麺類。Boiled noodles characterized by containing 0.5 to 1.5% by weight of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323736A JP2735204B2 (en) | 1987-12-23 | 1987-12-23 | Manufacturing method of frozen cooked pasta |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62323736A JP2735204B2 (en) | 1987-12-23 | 1987-12-23 | Manufacturing method of frozen cooked pasta |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01168250A true JPH01168250A (en) | 1989-07-03 |
| JP2735204B2 JP2735204B2 (en) | 1998-04-02 |
Family
ID=18158036
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62323736A Expired - Fee Related JP2735204B2 (en) | 1987-12-23 | 1987-12-23 | Manufacturing method of frozen cooked pasta |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2735204B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5695801A (en) * | 1993-05-26 | 1997-12-09 | Cpc International Inc. | Method of making shelf stable moist pasta |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5476847A (en) * | 1977-11-29 | 1979-06-19 | Nisshin Flour Milling Co | Production of instant freeze dried noodles |
| JPS5526825A (en) * | 1978-08-15 | 1980-02-26 | Nisshin Flour Milling Co Ltd | Preparation of instant frozen and dried noodle |
| JPS5632964A (en) * | 1979-08-22 | 1981-04-02 | Naruto Sogo Kenkyusho:Kk | Preparation of macaroni to be made instantly |
| JPS5675075A (en) * | 1979-11-21 | 1981-06-20 | Ke Shi P:Kk | Production of instant macaroni |
| JPS57159452A (en) * | 1981-03-09 | 1982-10-01 | Japan Organo Co Ltd | Preparation of food made of wheat flour |
| JPS57206350A (en) * | 1981-06-12 | 1982-12-17 | Mamaa Makaroni Kk | Preparation of boiled noodle |
| JPS6328362A (en) * | 1986-07-21 | 1988-02-06 | Q P Corp | Production of frozen boiled noodles |
-
1987
- 1987-12-23 JP JP62323736A patent/JP2735204B2/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5476847A (en) * | 1977-11-29 | 1979-06-19 | Nisshin Flour Milling Co | Production of instant freeze dried noodles |
| JPS5526825A (en) * | 1978-08-15 | 1980-02-26 | Nisshin Flour Milling Co Ltd | Preparation of instant frozen and dried noodle |
| JPS5632964A (en) * | 1979-08-22 | 1981-04-02 | Naruto Sogo Kenkyusho:Kk | Preparation of macaroni to be made instantly |
| JPS5675075A (en) * | 1979-11-21 | 1981-06-20 | Ke Shi P:Kk | Production of instant macaroni |
| JPS57159452A (en) * | 1981-03-09 | 1982-10-01 | Japan Organo Co Ltd | Preparation of food made of wheat flour |
| JPS57206350A (en) * | 1981-06-12 | 1982-12-17 | Mamaa Makaroni Kk | Preparation of boiled noodle |
| JPS6328362A (en) * | 1986-07-21 | 1988-02-06 | Q P Corp | Production of frozen boiled noodles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5695801A (en) * | 1993-05-26 | 1997-12-09 | Cpc International Inc. | Method of making shelf stable moist pasta |
| US5916620A (en) * | 1993-05-26 | 1999-06-29 | Cpc International Inc. | Shelf stable moist pasta |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2735204B2 (en) | 1998-04-02 |
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