Frozen noodles and production method therefor

Patent metadata

Field	Value
Publication number	US-10219533-B2
Application number	US-201314389943-A
Country	US
Kind code	B2
Filing date	Apr 5, 2013
Priority date	May 15, 2012
Publication date	Mar 5, 2019
Grant date	Mar 5, 2019

Abstract

Provided is a method for producing frozen noodles comprising: a step of attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and a step of freezing the noodles to which the composition has attached.

First claim

The invention claimed is:

1. A method for producing frozen noodles, the method comprising:
attaching a composition comprising xanthan gum and having a viscosity of from 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking fresh noodles produced by a rolling noodle-manufacturing method; and
freezing the noodles to which the composition has attached,
wherein the composition at a composition temperature ranging from 20 to 60° C. is attached to the cooked noodles having a food product temperature of 15° C. or less.

2. The method according to claim 1 , wherein the composition is attached to the cooked noodles in an amount of from 1 to 15% by mass based on a mass of the cooked noodles.

3. The method according to claim 1 , wherein a content of the xanthan gum in the composition is from 0.1 to 1.0% by mass.

4. The method according to claim 1 , wherein the composition further comprises water and oil or fat.

5. The method according to claim 4 , wherein a content of the water in the composition is from 60 to 80% by mass, and a content of the oil or fat in the composition is from 27 to 38% by mass.

6. The method according to claim 1 , wherein the composition further comprises a polysaccharide other than the xanthan gum.

7. The method according to claim 6 , wherein a content of the polysaccharide in the composition is from 0.1 to 1.0% by mass.

8. The method according to claim 1 , wherein the composition comprises no common salt.

9. The method according to claim 1 , wherein the composition at from 20 to 45° C. is attached to the cooked noodles having a food product temperature of 15° C. or less.

10. A method for improving an appearance or a texture of frozen cooked noodles obtained by cooking and freezing fresh noodles produced by a rolling noodle-manufacturing, the method comprising:
attaching a composition comprising xanthan gum and having a viscosity of 30 to 2000 mPa·s at 60° C. to cooked noodles obtained by cooking a fresh noodles produced by a rolling noodle-manufacturing method; and
freezing the noodles to which the composition has attached,
wherein the composition at a composition temperature ranging from 20 to 60° C. is attached to the cooked noodles having a food product temperature of 15° C. or less.

11. The method according to claim 10 , wherein the composition is attached to the cooked noodles in an amount of from 1 to 15% by mass based on a mass of the cooked noodles.

12. The method according to claim 10 , wherein a content of the xanthan gum in the composition is from 0.1 to 1.0% by mass.

13. The method according to claim 10 , wherein the composition further comprises water and oil or fat.

14. The method according to claim 13 , wherein a content of the water in the composition is from 60 to 80% by mass, and a content of the oil or fat in the composition is from 27 to 38% by mass.

15. The method according to claim 10 , wherein the composition further comprises a polysaccharide other than the xanthan gum.

16. The method according to claim 15 , wherein a content of the polysaccharide in the composition is from 0.1 to 1.0% by mass.

17. The method according to claim 10 , wherein the composition comprises no common salt.

18. The method according to claim 10 , wherein the composition at from 20 to 45 20 C. is attached to the cooked noodles having a food product temperature of 15° C. or less.

Assignees

• Nisshin Foods Inc

Inventors

• Irie Kentarou
• Suga Youhei
• Koizumi Norio
• Watanabe Takenori
• Miya Youichirou
• Yoshida Tsuguhiko

Classifications

• A23V2002/00

  Food compositions, function of food ingredients or processes for food or foodstuffs · CPC title

• A23L7/111 Primary

  Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package · CPC title

• A23L29/269

  of microbial origin, e.g. xanthan or dextran · CPC title

• A23L29/27

  Xanthan not combined with other microbial gums · CPC title

• A23L7/109 Primary

  Types of pasta, e.g. macaroni or noodles · CPC title