JPH08224065A - Production of frozen noodle and method for packaging - Google Patents
Production of frozen noodle and method for packagingInfo
- Publication number
- JPH08224065A JPH08224065A JP7322713A JP32271395A JPH08224065A JP H08224065 A JPH08224065 A JP H08224065A JP 7322713 A JP7322713 A JP 7322713A JP 32271395 A JP32271395 A JP 32271395A JP H08224065 A JPH08224065 A JP H08224065A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- frozen
- water
- lecithin
- solution
- 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.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、冷凍麺の製造方法
および包装方法に関し、さらに詳しくは冷凍麺を水道水
または瞬間湯沸器から得られる温熱水により簡単にかつ
短時間に解凍することができる冷凍麺の製造方法および
この冷凍麺を冷凍庫内でチルド状態で長時間保存するこ
とができる冷凍麺の包装方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing and packaging frozen noodles, and more particularly, it is possible to thaw frozen noodles easily with tap water or hot water obtained from an instant water heater. The present invention relates to a method for producing frozen noodles that can be used and a method for packaging frozen noodles that allows the frozen noodles to be stored in a freezer in a chilled state for a long time.
【０００２】[0002]
【従来の技術】従来、冷凍麺（中華麺、蕎麦、うどん
等）は、茹で上げた麺を冷水に入れるか、冷水を散布し
て粗熱をとり、容器に入れて急速冷凍することにより製
造されている。しかしながら、このような方法では、冷
凍麺中に麺が粘着したダンゴ状部分が多く存在すること
となる。2. Description of the Related Art Conventionally, frozen noodles (Chinese noodles, buckwheat noodles, udon, etc.) are produced by boiling boiled noodles in cold water, or by sprinkling cold water to remove coarse heat and quickly freezing in a container. Has been done. However, in such a method, there are many dango-shaped portions in which the noodles adhere to the frozen noodles.
【０００３】従って、これらの冷凍麺を解凍するのには
大きな解凍エネルギーが必要となり、高温の熱湯が必要
であり、また解凍時間に長時間を要するという欠点があ
った。また冷凍麺を解凍する際には、予め高温の熱湯を
用意しておく必要があり、またスチームを利用する場合
でも専用の解凍加熱機を設置する必要があるため、手軽
に短時間に解凍加熱することができないという問題があ
った。また冷凍麺を顧客に配送した後に冷凍状態ではな
く、チルド状態で長時間保存できれば、調理時間の短縮
が可能であり、取扱いも容易となり便利である。Therefore, there is a drawback that a large amount of thaw energy is required to thaw these frozen noodles, high-temperature hot water is required, and a long thaw time is required. In addition, when thawing frozen noodles, it is necessary to prepare hot hot water in advance, and even if steam is used, it is necessary to install a dedicated thawing heater, so thawing and heating can be done easily and in a short time. There was a problem that I could not do it. Also, if frozen noodles can be stored in a chilled state for a long time after being delivered to a customer, the cooking time can be shortened and the handling becomes easy and convenient.
【０００４】[0004]
【発明が解決しようとする課題】本発明の目的は、上記
従来技術の問題点を解決し、水道水や瞬間湯沸器から得
られる温熱水で手軽に短時間で解凍することができる冷
凍麺の製造方法および該製造方法で得られた冷凍麺をチ
ルド状態で長時間保存してもバクテリアの増加を抑制す
ることができ、かつ加熱調理の短縮化とコシの保持が可
能な冷凍麺の包装方法を提供することにある。The object of the present invention is to solve the above-mentioned problems of the prior art and to make frozen noodles that can be thawed easily in a short time with hot water obtained from tap water or an instant water heater. And a frozen noodle package capable of suppressing the increase of bacteria even when the frozen noodles obtained by the manufacturing method are stored in a chilled state for a long time, and shortening the cooking time and maintaining the elasticity To provide a method.
【０００５】[0005]
【課題を解決するための手段】本願で特許請求される発
明は以下の通りである。 （１）麺を茹で上げて粗熱をとった後、レシチン液を吹
きつけて急速冷凍することを特徴とする冷凍麺の製造方
法。 （２）（１）記載のレシチン液は、１〜４重量％のレシ
チンを水に乳濁させた液であることを特徴とする冷凍麺
の製造方法。 （３）茹で上げた麺を冷水に浸けて取り出し、該麺表面
の水分を蒸発させた後、レシチン液およびゼラチン液を
吹きつけて急速冷凍することを特徴とする冷凍麺の製造
方法。 （４）（３）記載のレシチン液は１〜４重量％レシチン
を水に乳濁させた液であり、ゼラチン液は２〜４重量％
のゼラチン水溶液であることを特徴とする冷凍麺の製造
方法。 （５）（１）ないし（４）のいずれかの冷凍麺を容器に
入れて包装する際に、容器内の空気を窒素ガスに置換
し、吸引した後、密閉することを特徴とする冷凍麺の包
装方法。The inventions claimed in this application are as follows. (1) A method for producing frozen noodles, which comprises boiling the noodles to remove coarse heat, and then spraying a lecithin solution to rapidly freeze the noodles. (2) The method for producing frozen noodles, wherein the lecithin solution described in (1) is a solution in which 1 to 4% by weight of lecithin is emulsified in water. (3) A method for producing frozen noodles, wherein the boiled noodles are dipped in cold water to be taken out, water on the surface of the noodles is evaporated, and then lecithin solution and gelatin solution are sprayed for quick freezing. (4) The lecithin solution described in (3) is 1 to 4% by weight of lecithin in water, and the gelatin solution is 2 to 4% by weight.
A method for producing frozen noodles, which is a gelatin aqueous solution. (5) When the frozen noodles of any one of (1) to (4) are put in a container and packaged, the air in the container is replaced with nitrogen gas, and after suctioning, the frozen noodles are sealed. Packaging method.
【０００６】本発明の製造方法によれば、茹で上げた麺
の粗熱をとった後にレシチン液を吹きつけることによ
り、または茹で上げた麺を冷水に浸けて引き上げ、熱風
で麺表面の水分を蒸発させた後にレシチン液およびゼラ
チン液を吹きつけることにより、麺類同士の粘着を防止
して麺を互いに分離させた状態で急速冷凍することがで
きるため、粘着したダンゴ状部分の少ない、空隙が多く
存在する冷凍麺を製造することができる。空隙の多く存
在する冷凍麺は、氷結部分の多い冷凍麺に比較して解凍
エネルギーが大幅に少なくてすむため、２０℃程度の水
道水でも迅速な解凍が可能であり、さらに瞬間湯沸器で
得られる６０℃以下の温熱水で解凍すれば、さらに解凍
時間の短縮が図れる。According to the production method of the present invention, the lecithin solution is sprayed after the crude heat of the boiled noodles is removed, or the boiled noodles are dipped in cold water and pulled up, and the moisture on the noodle surface is removed by hot air. By spraying a lecithin solution and a gelatin solution after evaporation, it is possible to prevent the noodles from sticking to each other and quickly freeze the noodles in a state where they are separated from each other, so that there are few sticky dango-like parts and many voids. The frozen noodles present can be produced. Frozen noodles that have many voids require significantly less thaw energy than frozen noodles that have a lot of freezing, so they can be thawed quickly even with tap water at about 20 ° C. If the resulting product is thawed with hot water of 60 ° C. or lower, the thawing time can be further shortened.
【０００７】本発明に用いられる麺類としては、冷し中
華やラーメン用の中華麺類、ざる蕎麦やかけ蕎麦用の蕎
麦類、またはうどん類等が挙げられる。本発明におい
て、中華麺のように茹で上げた後に粗熱をとって冷凍さ
せるものは、粗熱をとった麺にレシチン液をスプレー等
により吹つけることにより、麺同士の粘着が防止され
る。粗熱をとるには、例えば扇風機等で風を送ってやれ
ばよい。レシチンの濃度は麺同士の粘着性防止および効
率の点から１〜４重量％、好ましくは２〜３重量％とさ
れる。レチシンは通常水に乳濁させて、または植物油、
例えばサラダ油等に溶解させて用いられる。例えば、レ
シチンの水乳濁液は、粉末レシチンを水に加えて攪拌し
て得られる。Examples of the noodles used in the present invention include Chinese noodles for chilled Chinese or ramen, buckwheat for colander buckwheat and buckwheat noodles, or udon noodles. In the present invention, as for the noodles that are boiled up and then frozen to obtain rough heat, such as Chinese noodles, the lecithin solution is sprayed onto the noodles that have been heated to a low temperature to prevent the noodles from sticking to each other. To remove the rough heat, for example, a fan or the like may be used to blow air. The concentration of lecithin is from 1 to 4% by weight, preferably from 2 to 3% by weight, from the viewpoint of preventing stickiness between noodles and efficiency. Reticin is usually emulsified in water, or vegetable oils,
For example, it is used by dissolving it in salad oil or the like. For example, an aqueous emulsion of lecithin is obtained by adding powdered lecithin to water and stirring.
【０００８】また蕎麦やうどんのように茹で上げた麺を
一旦冷水に浸けて冷し、麺表面の水分を蒸発させて冷凍
させるものは、レシチン液およびゼラチン液を吹きつけ
ることにより、麺同士の粘着が防止される。レシチン液
の濃度は、麺同士の粘着防止および効率の点から、１〜
４重量％、好ましくは２〜３重量％であり、ゼラチン液
の濃度は２〜４重量％、好ましくは３重量％程度であ
る。ゼラチン液は、例えば水にゼラチンを加えて加熱溶
解することにより得られる。In addition, noodles that have been boiled, such as buckwheat noodles and udon noodles, are once dipped in cold water to be cooled, and the moisture on the noodle surface is evaporated to freeze, so that the lecithin solution and gelatin solution are sprayed to separate the noodles from each other. Sticking is prevented. The concentration of the lecithin solution is from 1 to 10 in terms of preventing sticking between noodles and efficiency.
It is 4% by weight, preferably 2-3% by weight, and the concentration of the gelatin solution is 2-4% by weight, preferably about 3% by weight. The gelatin solution can be obtained, for example, by adding gelatin to water and heating and dissolving.
【０００９】これらの液の吹きつけの方法は、麺表面の
水分を蒸発させた後に、まずゼラチン液を吹きつけ、次
にレシチン液を吹きつけることが好ましいが、これらの
液を混合して同時に吹きつけてもよい。吹きつけはスプ
レー等により行うが、その手段には特に限定はない。ま
た吹きつけ量も麺同士の粘着が防止できるように適宜調
節される。As a method for spraying these liquids, it is preferable to first evaporate the water content on the noodle surface, then spray the gelatin liquid and then spray the lecithin liquid. However, these liquids are mixed at the same time. You can blow it. The spraying is performed by spraying or the like, but the means therefor is not particularly limited. Further, the spraying amount is also appropriately adjusted so that the noodles can be prevented from sticking to each other.
【００１０】本発明の方法で製造された冷凍麺を、容器
に入れて包装する際には、容器内の空気を窒素ガスに置
換して吸引した後、密閉することが好ましい。このよう
な包装方法によれば、包装容器内の空気を窒素ガスと置
換することにより、冷凍麺を冷蔵庫でチルド状態で長期
間保存しても容器内のバクテリの増加を抑制することが
できるとともに、冷凍麺を顧客に配送後はチルド食品と
同じ扱いをすることができるため、取扱性が向上する。
また冷蔵庫内で生麺の状態で保存できるため、麺の調理
（加熱）時間が短縮できる。さらに長期保存後のチルド
状態の麺を電子レンジや熱湯で調理しても強いコシを保
持することができる。When the frozen noodles produced by the method of the present invention are put in a container and packaged, it is preferable to replace the air in the container with nitrogen gas, suck it, and then close it. According to such a packaging method, by replacing the air in the packaging container with nitrogen gas, it is possible to suppress the increase of bacteria in the container even when the frozen noodles are stored in the refrigerator in the chilled state for a long time. After the frozen noodles are delivered to the customer, they can be treated in the same manner as chilled foods, so that the handling is improved.
Moreover, since the raw noodles can be stored in the refrigerator, the cooking (heating) time of the noodles can be shortened. Furthermore, even when the chilled noodles after long-term storage are cooked in a microwave oven or hot water, a strong elasticity can be maintained.
【００１１】[0011]
実施例１ 市販の中華麺を茹で上げ、熱いうちに扇風機で風を送っ
て素早く粗熱をとった。次いで、この中華麺２２０ｇに
２重量％のレシチン乳濁液２ｇをスプレーで麺全体に吹
きつけ、これを長方形の容器（縦８インチ、横６イン
チ、深さ１．５インチ）に入れて−６０℃で急速冷凍し
た。Example 1 Commercially available Chinese noodles were boiled, and while they were hot, air was blown with a fan to quickly take rough heat. Next, 2 g of 2% by weight lecithin emulsion was sprayed onto 220 g of this Chinese noodles by spraying over the whole noodles, and this was put in a rectangular container (8 inches in length, 6 inches in width, 1.5 inches in depth)- Flash frozen at 60 ° C.
【００１２】２重量％のレシチン乳濁液は、粉末レシチ
ン（ＶＩＶＩＯＮ．ＩＮＣ社製商品名、ＬＥＣＩＧＲＡ
Ｎ）２ｇに９８ｇの水を加えて攪拌して得た。得られた
冷凍中華麺に水道水をシャワー状にかける要領で解凍
し、解凍に要する時間を測定した。この測定を１０回試
みた結果、平均解凍時間は８秒であった。また水道水の
代わりに６０℃程度の瞬間湯沸器の温熱水を用いて解凍
したところ、平均解凍時間は５秒であった。2% by weight of lecithin emulsion is powdered lecithin (trade name: LECIGRA manufactured by VIVION. INC).
N) 2 g of 98 g of water was added and stirred to obtain. The frozen Chinese noodles thus obtained were thawed in the manner of showering tap water, and the time required for thawing was measured. As a result of attempting this measurement 10 times, the average thawing time was 8 seconds. When thawing was performed using hot water of an instant water heater at about 60 ° C instead of tap water, the average thawing time was 5 seconds.
【００１３】実施例２ 蕎麦を茹で上げ、冷水に浸けて蕎麦をしめた後、冷水か
ら取り出して熱風を吹きつけ、蕎麦表面の水分を蒸発さ
せた。この状態の蕎麦２２０ｇにゼラチン水溶液２ｇと
レシチン乳濁液２ｇをそれぞれ順にスプレーで万遍なく
吹きつけた後、実施例１と同様にして急速冷凍した。レ
シチン乳濁液は２ｇのレシチン（ＶＩＶＩＯＮ．ＩＮＣ
社製商品名、ＬＥＣＩＧＲＡＮ）に９８ｇの水を加えて
攪拌して得た。ゼラチン水溶液は３ｇのゼラチン（ＶＩ
ＶＩＯＮ．ＩＮＣ社製商品名、ＧＥＬＡＴＩＮ ＨＡＲ
Ｄ ＴＹＰＥ）を９７ｇの水に加えて攪拌し、６０℃に
温めて溶解することにより得た。得られた冷凍蕎麦を実
施例１と同様の方法で解凍して解凍時間を測定したが、
１０回測定した平均解凍時間は８秒であった。Example 2 Soba was boiled, soaked in cold water to tighten the buckwheat, then taken out from the cold water and blown with hot air to evaporate the water content on the surface of the buckwheat. 220 g of buckwheat noodles in this state were sprayed with 2 g of an aqueous gelatin solution and 2 g of lecithin emulsion in that order, and then rapidly frozen in the same manner as in Example 1. The lecithin emulsion contains 2 g of lecithin (VIVION.INC.
It was obtained by adding 98 g of water to a trade name (LECIGRAN manufactured by the company) and stirring. The gelatin aqueous solution contains 3 g of gelatin (VI
VION. INC. Product name, GELATIN HAR
D TYPE) was added to 97 g of water, stirred, warmed to 60 ° C. and dissolved. The frozen soba thus obtained was thawed in the same manner as in Example 1 to measure the thawing time.
The average thawing time measured 10 times was 8 seconds.
【００１４】実施例３ うどんを茹で上げ、冷水に浸けてうどん表面のぬめりを
洗い落とした後、冷水から取り上げ、熱風を吹きつけて
うどん表面の水分を蒸発させた。この状態のうどん２２
０ｇに実施例２で使用したレシチン乳濁液とゼラチン水
溶液をスプレーで吹きつけて実施例１と同様にして急速
冷凍した。得られた冷凍蕎麦を実施例１と同様の方法で
解凍して解凍時間を測定したが、１０回測定した平均解
凍時間は１５秒であった。Example 3 Udon was boiled, soaked in cold water to wash off the slime on the surface of the udon, taken out from the cold water, and hot air was blown to evaporate the water content on the surface of the udon. Udon 22 in this state
The lecithin emulsion used in Example 2 and an aqueous gelatin solution were sprayed on 0 g by spraying, and the mixture was rapidly frozen in the same manner as in Example 1. The frozen soba thus obtained was thawed in the same manner as in Example 1 to measure the thaw time, but the average thaw time measured 10 times was 15 seconds.
【００１５】比較例１ 中華麺を茹で上げた後、冷水に入れて粗熱をとり、冷水
から取り出した茹で中華麺を実施例１と同様の容器に入
れて−６０℃で急速冷凍した。得られた冷凍中華麺を実
施例１と同様に水道水を用いてその解凍時間を測定した
が、１０回測定した平均解凍時間は５６秒であった。ま
たこの冷凍中華麺を９８℃の熱湯５０リットルに投入し
て解凍加熱した場合の解凍加熱時間は２８秒であった。Comparative Example 1 Chinese noodles were boiled, placed in cold water to remove coarse heat, and boiled Chinese noodles taken out from the cold water were placed in the same container as in Example 1 and rapidly frozen at -60 ° C. The thaw time of the obtained frozen Chinese noodles was measured using tap water in the same manner as in Example 1, but the average thaw time measured 10 times was 56 seconds. Further, when the frozen Chinese noodles were placed in 50 liters of hot water at 98 ° C. and thawed and heated, the thaw heating time was 28 seconds.
【００１６】比較例２ 比較例１と同様にして冷凍蕎麦を製造し、得られた冷凍
蕎麦を実施例１と同様に水道水を用いてその解凍時間を
測定したが、１０回測定した平均解凍時間は５５秒であ
った。またこの冷凍蕎麦を９８℃の熱湯５０リットルに
投入して解凍加熱した場合の解凍加熱時間は２５秒であ
った。Comparative Example 2 A frozen buckwheat noodle was produced in the same manner as in Comparative Example 1, and the obtained frozen buckwheat noodle was measured for its thawing time using tap water in the same manner as in Example 1, but the average thawing was measured 10 times. The time was 55 seconds. When the frozen soba was placed in 50 liters of hot water of 98 ° C. and thawed, the thaw heating time was 25 seconds.
【００１７】比較例３ 比較例１と同様にして冷凍うどんを製造し、得られた冷
凍うどんを実施例１と同様に水道水を用いてその解凍時
間を測定したが、１０回測定した平均解凍時間は１分３
０秒であった。またこの冷凍うどんを９８℃の熱湯５０
リットルに投入して解凍加熱した場合の解凍加熱時間は
５８秒であった。Comparative Example 3 A frozen udon was produced in the same manner as in Comparative Example 1, and the obtained frozen Udon was measured for its thawing time using tap water in the same manner as in Example 1, but the average thawing was measured 10 times. Time is 1 minute 3
It was 0 seconds. Also, use this frozen udon in boiling water at 98 ℃.
The time for thawing and heating in the case of pouring into a liter and thawing and heating was 58 seconds.
【００１８】実施例４ 実施例１で製造した冷凍中華麺２２０ｇを袋に入れ、袋
内の空気を窒素ガスに置換したあと、密封して包装し
た。この包装された冷凍中華麺を冷蔵庫（０〜５℃）内
で貯蔵したところ、４５日経過後も包装内部のバクテリ
アの増加が少なく、バクテリアの許容量を大幅に下回っ
ていた。また冷蔵庫で４５日保存後の中華麺を電子レン
ジで６０秒間加熱したところ、強いコシのある中華麺が
得られた。また９８℃熱湯で５秒加熱した場合でも同様
にコシのある中華麺が得られた。Example 4 220 g of frozen Chinese noodles produced in Example 1 was put in a bag, the air in the bag was replaced with nitrogen gas, and the bag was hermetically sealed. When the packed frozen Chinese noodles were stored in a refrigerator (0 to 5 ° C.), the increase of bacteria in the package was small even after 45 days, and the allowable amount of bacteria was significantly lower. Further, when the Chinese noodles stored in the refrigerator for 45 days were heated in a microwave oven for 60 seconds, Chinese noodles with strong elasticity were obtained. Further, even when heated in hot water at 98 ° C. for 5 seconds, similarly firm Chinese noodles were obtained.
【００１９】比較例４ 比較例１で得られた冷凍中華麺を実施例４と同様の方法
で包装し、これを冷蔵庫で１４日貯蔵して包装内部のバ
クテリアの増加を調べたが、バクテリアの許容量を大幅
に上回っていた。またこれを電子レンジで調理したとこ
ろ、コシのある中華麺は得られなかった。Comparative Example 4 The frozen Chinese noodles obtained in Comparative Example 1 were packaged in the same manner as in Example 4 and stored in a refrigerator for 14 days to examine the increase of bacteria in the package. It was significantly higher than the allowance. Moreover, when this was cooked in a microwave oven, firm Chinese noodles could not be obtained.
【００２０】比較例５ 実施例４において、冷凍中華麺を窒素ガスを使用しない
で密封包装した以外は実施例４と同様にしてチルド状態
で１４日保存したが、バクテリアの増加が許容量を超
え、またコシのある中華麺は得られなかった。Comparative Example 5 In Example 4, the frozen Chinese noodles were stored in a chilled state for 14 days in the same manner as in Example 4 except that they were hermetically packed without using nitrogen gas. However, the increase of bacteria exceeded the allowable amount. Moreover, the firm Chinese noodles could not be obtained.
【００２１】[0021]
【発明の効果】本発明の方法で製造された冷凍麺は、予
め湯を沸かして高温の熱湯を作り、解凍加熱する必要が
なく、単に水道水をシャワー状にかけるだけで簡単に短
時間に解凍することができる。また６０℃程度の瞬間湯
沸器の温熱水を用いればさらに解凍時間を短縮すること
ができる。また本発明によれば、高温の熱湯を使わない
ため、加熱中に麺がのびるのを防ぐことができ、麺のコ
シを残すことができ、美味しい麺を提供することができ
る。また本発明の方法で包装された冷凍麺は、冷蔵庫内
でチルド状態で長期間保存してもバクテリアの増加が抑
制されるとともに、電子レンジや熱湯で短時間に加熱調
理でき、しかも麺の強いコシを保持することができる。
またこの冷凍麺を顧客に配送後は、チルド食品と同様に
取り扱うことができるため、顧客での取扱いが容易とな
り、保存費用、調理費用等を大幅に逓減することができ
る。EFFECTS OF THE INVENTION The frozen noodles produced by the method of the present invention do not need to be boiled in advance to make hot water at a high temperature and need not be thawed and heated, and simply tap water in a shower shape in a short time. Can be thawed. Further, the thawing time can be further shortened by using hot water of an instant water heater at about 60 ° C. Further, according to the present invention, since hot water at a high temperature is not used, it is possible to prevent the noodles from extending during heating, leave the noodles firm, and provide delicious noodles. Frozen noodles packaged by the method of the present invention, while suppressing the increase of bacteria even after long-term storage in a refrigerator in a chilled state, can be cooked in a microwave oven or boiling water in a short time, and strong noodles You can hold the body.
In addition, after the frozen noodles are delivered to the customer, they can be handled in the same manner as chilled foods, so that the customer can easily handle them, and the storage cost, the cooking cost, etc. can be greatly reduced.
Claims (5)
液を吹きつけて急速冷凍することを特徴とする冷凍麺の
製造方法。1. A method for producing frozen noodles, which comprises boiling noodles to remove coarse heat, and then spraying a lecithin solution to rapidly freeze the noodles.
％のレシチンを水に乳濁させた液であることを特徴とす
る冷凍麺の製造方法。2. The method for producing frozen noodles, wherein the lecithin liquid according to claim 1 is a liquid obtained by emulsifying 1 to 4% by weight of lecithin in water.
麺表面の水分を蒸発させた後、レシチン液およびゼラチ
ン液を吹きつけて急速冷凍することを特徴とする冷凍麺
の製造方法。3. A method for producing frozen noodles, which comprises soaking the boiled noodles in cold water to take them out, evaporating the water on the surface of the noodles, and then spraying a lecithin solution and a gelatin solution for quick freezing.
レシチンを水に乳濁させた液であり、ゼラチン液は２〜
４重量％のゼラチン水溶液であることを特徴とする冷凍
麺の製造方法。4. The lecithin solution according to claim 3 is 1 to 4% by weight.
It is a solution of lecithin emulsified in water.
A method for producing frozen noodles, which is a 4% by weight gelatin aqueous solution.
器に入れて包装する際に、容器内の空気を窒素ガスに置
換し、吸引した後、密閉することを特徴とする冷凍麺の
包装方法。5. Frozen noodles, characterized in that, when the frozen noodles according to any one of claims 1 to 4 are put in a container and packaged, the air in the container is replaced with nitrogen gas, which is sucked and then sealed. Packaging method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7322713A JPH08224065A (en) | 1994-12-22 | 1995-12-12 | Production of frozen noodle and method for packaging |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP34075994 | 1994-12-22 | ||
| JP6-340759 | 1994-12-22 | ||
| JP7322713A JPH08224065A (en) | 1994-12-22 | 1995-12-12 | Production of frozen noodle and method for packaging |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH08224065A true JPH08224065A (en) | 1996-09-03 |
Family
ID=26570914
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7322713A Pending JPH08224065A (en) | 1994-12-22 | 1995-12-12 | Production of frozen noodle and method for packaging |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH08224065A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014041853A1 (en) * | 2012-09-12 | 2014-03-20 | 日清フーズ株式会社 | Frozen cooked noodle and method for manufacturing same |
| WO2015115366A1 (en) * | 2014-01-31 | 2015-08-06 | 日清フーズ株式会社 | Pre-cooked frozen noodles and method for manufacturing same |
-
1995
- 1995-12-12 JP JP7322713A patent/JPH08224065A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014041853A1 (en) * | 2012-09-12 | 2014-03-20 | 日清フーズ株式会社 | Frozen cooked noodle and method for manufacturing same |
| JP5553946B1 (en) * | 2012-09-12 | 2014-07-23 | 日清フーズ株式会社 | Frozen cooked noodles and method for producing the same |
| EP2896300A4 (en) * | 2012-09-12 | 2016-05-11 | Nisshin Foods Inc | Frozen cooked noodle and method for manufacturing same |
| WO2015115366A1 (en) * | 2014-01-31 | 2015-08-06 | 日清フーズ株式会社 | Pre-cooked frozen noodles and method for manufacturing same |
| JPWO2015115366A1 (en) * | 2014-01-31 | 2017-03-23 | 日清フーズ株式会社 | Frozen cooked noodles and method for producing the same |
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