METHOD FOR MANUFACTURING FROZEN NOODLES

• Main Authors: SHINOZAKI JUNKO, TAMURA SHOHEI, ISHIDA KAZUAKI, SHATARI NOZOMI, NATSUME HIROKI, KITAYAMA WAKANA
• Format: Patent
• Language: English; Japanese
• Published: 13.09.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide frozen noodles that have a good chewy texture, a shiny and rough surface appearance, and a fragrant flavor even after being reheated from a frozen state.SOLUTION: The present invention achieves the aforementioned object by providing a method for manufacturing frozen noodles that include a steam treatment step in which pregelatinized noodles are subjected to a heating in which steam at 100°C or higher and 280°C or lower is used, followed by an oil-heating step in which the noodles obtained in the steam treatment step are brought into contact with oil/fat at 120°C or more and 200°C or less and heated for 1 second or more and 60 seconds or less, and a step in which the noodles treated in the oil-heating step are frozen.SELECTED DRAWING: None 【課題】冷凍状態から再加熱した後においても良好な歯ごたえのある食感、照りがあり表面粗さのある外観、及び香ばしい風味を有する冷凍麺を提供することを目的とする。【解決手段】本発明は、α化麺に対し、１００℃以上２８０℃以下の水蒸気を用いた加熱を行う蒸気処理工程の後、当該蒸気処理工程で得られた麺を、１２０℃以上２００℃以下の油脂と接触させて１秒以上６０秒以下加熱する油加熱工程を行い、油加熱工程で処理した麺を冷凍する工程を有する、冷凍麺の製造方法を提供することにより、上記目的を達成する。【選択図】なし