JPS61224952A - Production of roasted and frozen noodle - Google Patents
Production of roasted and frozen noodleInfo
- Publication number
- JPS61224952A JPS61224952A JP60064805A JP6480585A JPS61224952A JP S61224952 A JPS61224952 A JP S61224952A JP 60064805 A JP60064805 A JP 60064805A JP 6480585 A JP6480585 A JP 6480585A JP S61224952 A JPS61224952 A JP S61224952A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- steamed
- fried
- frozen
- edible oil
- 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
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 235000010610 frozen noodles Nutrition 0.000 title abstract 3
- 235000012149 noodles Nutrition 0.000 claims abstract description 56
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 9
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000007796 conventional method Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 abstract description 11
- 238000010025 steaming Methods 0.000 abstract description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 abstract description 4
- 239000007789 gas Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000002985 plastic film Substances 0.000 abstract description 3
- 229920006255 plastic film Polymers 0.000 abstract description 3
- 241000209140 Triticum Species 0.000 abstract description 2
- 235000021307 Triticum Nutrition 0.000 abstract description 2
- 229910052782 aluminium Inorganic materials 0.000 abstract description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000013312 flour Nutrition 0.000 abstract description 2
- 229910052757 nitrogen Inorganic materials 0.000 abstract description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 238000005422 blasting Methods 0.000 abstract 1
- 239000011888 foil Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 239000003921 oil Substances 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000008162 cooking oil Substances 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000007189 Oryza longistaminata Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 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〕
本発明は急速冷凍によって凍結させた凍結焼そばの製造
方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing frozen yakisoba frozen by rapid freezing.
既に、美味な冷凍焼そばを得るため、各種の研究がなさ
れ、これを解凍して食する際の歯ざわり、味覚、調理の
簡便さ、仕上り具合といった点で改良が加えられている
。Various studies have already been conducted to obtain delicious frozen yakisoba, and improvements have been made in terms of texture, taste, ease of cooking, and finish when thawed and eaten.
当初は、常法により製造した中華生麺を茹でた後、これ
をそのまま凍結してしまう試みもな。At first, there was no attempt to boil Chinese fresh noodles made using conventional methods and then freeze them as they were.
されたが、この場合には、麺線が互いに強鳴付着して団
子状となってしまい、解凍時にこれを解きほく゛すこと
さえできず、外観はもとより風味も極端に落ちてしまう
。However, in this case, the noodle strings strongly adhere to each other and form a dumpling, which cannot even be unraveled when thawing, resulting in an extremely poor appearance and flavor.
そこで、これを改善するため中華生麺を固めに茹で、こ
れを直ちに凍結してしまうのでなく、当該茹麺に食用油
を麺８〜に対し２００ｇ〜４ｏｏｇ（ＩＫｆに対し２５
ｇ〜５０ｇ）だけ加えて混合した後、これをそのままか
、炒めた後に凍結する方法（特開昭５０−８８２５８号
）も提案され、旧記の団子状となる難点を解消している
。Therefore, in order to improve this problem, instead of boiling Chinese raw noodles until hard and freezing them immediately, add 200g to 400 g of cooking oil to the boiled noodles for 8 to 8 noodles (25 to 400 g for IKf).
A method has also been proposed (Japanese Patent Application Laid-Open No. 50-88258) in which after adding only 50 g to 50 g and mixing, the mixture is frozen as it is or after being stir-fried (Japanese Patent Application Laid-open No. 50-88258).
しかしながら、上記方法により得られた凍結焼そばは、
中華生麺を茹でるため、これを一定の固さで茹であげる
のが難事となり、この結果軟かくなり過ぎて、食したと
きの歯ざわりが悪くなったりすることがあり、茹で加減
によるばちつきを解消することが困難となる起けでな（
、茹でることによって麺の風味が喪失される欠陥があっ
た。However, frozen fried noodles obtained by the above method,
Since Chinese raw noodles are boiled, it is difficult to boil them to a certain consistency, and as a result, they may become too soft and have a bad texture when eaten. This is a problem that is difficult to eliminate (
However, there was a defect that the noodles lost their flavor when boiled.
そして、さらに同法によるときは、前記の如く麺１１’
ｇ当り２５ｇ〜５０ｇの食用油を入れるのであるが、確
かにこれで前記の団子状となる欠陥は解消されるものの
、解凍に際し、これをフライパン等により加熱した際、
麺の下面、すなわち当該パン等による加熱面が焦げ易い
などの問題点がある。Furthermore, when pursuant to the same law, as mentioned above, noodles 11'
Adding 25g to 50g of edible oil per gram will certainly eliminate the aforementioned dumpling-like defect, but when heated in a frying pan etc. during thawing,
There is a problem that the lower surface of the noodles, that is, the surface heated by the bread or the like, tends to burn easily.
本発明は、上記改善方法の難点に鑑み検討した結果先ず
中華生麺を茹でるのではな曵て、同生麺を蒸煮するよう
にし、その後は食用油を添加するのではあるが、その添
加量を倍増して麺１匂当り５０ｇ〜１５０ｇとすること
によって、茹でることによる風味の流出をさけて、その
味覚を向上すると共に、蒸煮処理によって茹で過ぎや茹
で不足による製品の不均一を解消し、常に良好な歯ざわ
りのものを、労せずして提供できるようにすると共に、
上記添加油の増量によって、単に麺が団子状にならない
ようにするだけでな糧、解凍時に加熱しようとする際、
解凍された麺から前記食用油が流下して、フライパンな
どまで流出し、これにより焦げつくことな鳴、もちろん
食用油を別途そそ鳴゛といったことをも不要として解凍
処理時の即席性を向上しようとするのが、その目的であ
る。５
〔問題点を解決するための手段〕
本発明は、上記目的を達成するため、常法により製造し
た中華生麺を、蒸煮することにより蒸し麺を得、これに
麺ＩＫｆ当り５０ｇ〜１５０ｇの食用油を添加して、軽
くこげ目かつ々程度に炒めた後、当該炒め麺を急速凍結
するようにしたことを特徴とする凍結焼そばの製造方法
を提供しようとするものである。As a result of studies in view of the drawbacks of the above-mentioned improvement method, the present invention first boils the Chinese raw noodles, but instead steams the raw Chinese noodles.After that, cooking oil is added, but the amount of addition is By doubling the amount to 50g to 150g per noodle, the flavor is improved by avoiding the loss of flavor due to boiling, and the steaming process eliminates the unevenness of the product due to overcooking or undercooking. In addition to always being able to provide food with a good texture without any effort,
By increasing the amount of added oil mentioned above, you can simply prevent the noodles from forming into dumplings.
The edible oil flows down from the thawed noodles and flows out to a frying pan, etc., thereby eliminating the need for scorching noises, and of course, eliminating the need for separately pouring edible oil, thereby improving the improvisational nature of the thawing process. The purpose is to. 5 [Means for Solving the Problems] In order to achieve the above object, the present invention obtains steamed noodles by steaming raw Chinese noodles produced by a conventional method, and adds 50 g to 150 g per noodle IKf to the steamed noodles. To provide a method for producing frozen yakisoba, characterized in that the fried noodles are quickly frozen after adding edible oil and frying the noodles until lightly browned and crispy.
本発明につき、図面によってこれを詳細に説示すれば、
中華生麺は常法に従い、小麦粉にかん水その他の必要素
材を加えて混練し、これにより得られた麺帯を切断して
麺線な製造すればよい。The present invention will be explained in detail with reference to the drawings.
Chinese raw noodles can be produced into noodle strings by adding brine and other necessary ingredients to wheat flour and kneading the resulting noodle strips according to a conventional method.
次にこの麺線な蒸すのであるが、当該蒸煮処理は従来の
赤飯等を蒸す場合等の手段によれば°よく、この際量産
用の特殊装置によって蒸煮処理するのがよい。Next, the noodle strings are steamed, and the steaming process can be carried out by conventional means such as when steaming red rice, etc. In this case, it is preferable to steam the noodles using special equipment for mass production.
そこで第１図のｔａ）に示す如く、上記の得られた蒸し
麺１は、麺ＩＫｇ当り５０ｇ〜１５０ｇの食用油２、例
えばサラダ油、天ぷら油等により、フライパン、鍋等の
器体３を用いてガスコンロ４等により炒め、この際軽い
焦げ目がつき始める程度とするのがよい。Therefore, as shown in ta) in Fig. 1, the above-obtained steamed noodles 1 are heated in a container 3 such as a frying pan or a pot with 50 to 150 g of edible oil 2, such as salad oil or tempura oil, per Ikg of noodles. Stir-fry on a gas stove 4 or similar until it starts to brown slightly.
次に上記の炒め麺６を同図のｔｂｌに示す通り、使い捨
てのアルミニウム製等による金属器６に、平らになるよ
う広げて盛りつけ、これをそのままか、プラスチックフ
ィルム等によって真空包装した後、液体窒素法、エアブ
ラスト法等による急速凍結装置を用いて、−３０°Ｃ以
下望ましくは一５０℃以下で急速凍結し、凍結後は、こ
れを冷蔵する。Next, as shown in tbl of the same figure, the stir-fried noodles 6 are spread flat and placed on a disposable metal utensil 6 made of aluminum or the like. Using a quick freezing device using a nitrogen method, an air blast method, etc., it is rapidly frozen at -30°C or lower, preferably -50°C or lower, and after freezing, it is refrigerated.
もちろん上記の凍結に際し、包装せずにこれを行うよう
にしたときは、凍結後にプラスチックフィルム等による
真空包装をするのが望ましい。Of course, if the above-mentioned freezing is to be carried out without packaging, it is desirable to vacuum-pack it with a plastic film or the like after freezing.
このようにして得られた製品を食するに当っては、冷蔵
状態から取り出した後、先ずそのプラスチックフィルム
を取り除いて、第２図のようにフライパンや浅めの鍋に
よる解凍容器７の中央部にｆａＷＬシ、湯または水８を
同容器７にあって、凍結製品９を盛っである前記皿６と
の間に、量水８が金属器θ内に溢流しない程度にて注ぎ
、蓋１ｏを施してガスコンロ１１等により加熱するのが
よい。To eat the product obtained in this way, after taking it out of the refrigerated state, first remove the plastic film and place it in the center of a thawing container 7 in a frying pan or shallow pot as shown in Figure 2. Pour hot water or water 8 into the same container 7 between it and the plate 6 containing the frozen product 9 to the extent that the water 8 does not overflow into the metal vessel θ, and close the lid 1o. It is best to heat the mixture using a gas stove 11 or the like.
上記のような解凍処理を施すと、凍結製品９は主として
金属器６に盛られている同製品９の底部から加熱される
が、これと共に水蒸気によって同製品の外周、上面等の
周辺からも熱を受けて、速やかに解凍される。When the above-mentioned thawing process is performed, the frozen product 9 is heated mainly from the bottom of the product 9 placed in the metal container 6, but at the same time, heat is also generated from the periphery, top surface, etc. of the product due to water vapor. It will be immediately thawed.
このようにして解凍がすすめば、前記の如く多量に付与
されている食用油２が流下して行き、これが金属器θ上
に落流するので′、解凍麺は当該油２によって焦げつく
ことなく加熱でき、これで完全に解凍処理が終ることに
なる。As thawing progresses in this way, the edible oil 2 applied in large quantities as described above flows down and falls onto the metal utensil θ', so that the thawed noodles are not scorched by the oil 2. It can be heated, which will complete the thawing process.
上記の解凍時における加熱は、前記の通り炒め麺６の加
熱であるから、単時間でよく、次いで別途用意した焼そ
ば用ソース、そして具を加えれば、直ちに食することが
できる。The heating during thawing is the heating of the stir-fried noodles 6 as described above, so it only takes a short time, and if you then add the sauce for fried noodles prepared separately and the ingredients, you can eat them immediately.
本発明は、上記のようにして実施されるものであって、
中華生麺を茹でることなく蒸煮するので、風味を損うこ
とがないと共に、茹で過ぎなどのない所望歯ざわりのも
のを、容易にばらつきな畷製造することができ、生産性
も良好となるだけでなく、食用油が従来例に比し格段に
多いので、解凍時に充分な流出油により加熱でき、この
結果焦げつくことなく、しかも油の沸点により速やかに
昇温でき、美味と共に即席性の点でも良好な結果が得ら
れる。The present invention is carried out as described above,
Since the raw Chinese noodles are steamed without being boiled, the flavor is not impaired, and it is possible to easily produce noodles with the desired texture without overcooking, which improves productivity. Since there is much more edible oil than in the conventional case, it can be heated with sufficient spilled oil when defrosting, and as a result, it does not burn, and the temperature can be raised quickly due to the boiling point of the oil, making it both delicious and ready-to-eat. Good results are obtained.
第１図のｌａｌ Ｌｂｌは本発明の製造方法につき１．
その製造工程を示す縦断説明図、第２図は同法による凍
結製品の解凍手段を示した縦断説明図である。
１ ・・・・・蒸し麺
２・−・・・食用油
５ ｍｍｍｍｍ炒め麺
６・・・・・金属製器lal Lbl in FIG. 1 is 1.
FIG. 2 is a vertical cross-sectional view showing the manufacturing process, and FIG. 2 is a vertical cross-sectional view showing a means for thawing a frozen product according to the same method. 1... Steamed noodles 2... Cooking oil 5 mmmmm Stir-fried noodles 6... Metal utensil
Claims (2)
より蒸し麺を得、これに麺１Ｋｇ当り５０ｇ〜１５０ｇ
の食用油を添加して、軽くこげ目がつく程度に炒めた後
、当該炒め麺を急速凍結するようにしたことを特徴とす
る凍結焼そばの製造方法。(1) Steamed Chinese noodles produced by a conventional method are steamed to obtain steamed noodles, and 50g to 150g per 1Kg of noodles are added to the steamed noodles.
A method for producing frozen yakisoba, which comprises adding edible oil to the noodles, frying the noodles until lightly browned, and then rapidly freezing the stir-fried noodles.
けられた状態である特許請求の範囲第１項記載の凍結焼
そばの製造方法。(2) The method for producing frozen yakisoba according to claim 1, wherein the stir-fried noodles to be quickly frozen are placed on a metal plate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60064805A JPS61224952A (en) | 1985-03-28 | 1985-03-28 | Production of roasted and frozen noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60064805A JPS61224952A (en) | 1985-03-28 | 1985-03-28 | Production of roasted and frozen noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS61224952A true JPS61224952A (en) | 1986-10-06 |
Family
ID=13268821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60064805A Pending JPS61224952A (en) | 1985-03-28 | 1985-03-28 | Production of roasted and frozen noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61224952A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07203886A (en) * | 1994-01-21 | 1995-08-08 | Anzen Foods Kk | Preparation of noodle having scorch mark |
-
1985
- 1985-03-28 JP JP60064805A patent/JPS61224952A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07203886A (en) * | 1994-01-21 | 1995-08-08 | Anzen Foods Kk | Preparation of noodle having scorch mark |
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