Frozen noodles

Frozen noodles

Frozen noodles and chilled noodles are types of instantly prepared Asian (or European) noodles that are sold frozen or chilled. These products differ from prepackaged dehydrated noodles in a number of ways, both in flavor, texture and in that they normally come pre-prepared with ingredients in addition to the noodles, such as vegetables, meat, and soup stock.

Chilled or frozen applications are applied to both udon and Chinese-style noodles. For either type, the idea is that just 20-60 seconds of immersion in boiling water is necessary to reach a ready-to-eat state. As of 2001, chilled noodles accounted for sales of ¥400 billion yuan wordwidecite book | author= Gavin Owens | title = Cereals Processing Technology | publisher = Woodhead Publishing Limited | location = Cambridge | pages = p. 256-57 | date = 2001 | id = ISBN 1-85573-561-X] (approximately $8,500,000,000 U.S. as of 2001cite web | url= http://www.bankofcanada.ca/en/rates/exchform.html | title=Bank of Canada 10-year currency converter|accessdate=2008-03-24] ) while frozen noodles accounted for sales of ¥70 billion yuan worldwide (approximately $48,300,000,000 U.S. as of 2001). A large part of these revenues were accounted for by sale to restaurants.

The production of both chilled and frozen noodle starts with boiled noodles cooked to an optimum state of doneness, generally considered as having a moisture gradient at the surface of the noodles of 80% moisture absorption, and at the core of the noodles of 50% moisture absorption. After boiling, chilled noodles are placed into packaging followed by refrigeration at between 4-10 °C (39.2-50 °F). Frozen noodles, by contrast, are flash frozen using either air blast technology, a contact freezer or a combination of both, usually at -40 °C (-40 °F) for 30 minutes. Both processes induce a swelling of the starch that reduces deterioration and thus extends the noodles' shelf-life.

Frozen noodles have been cited as having advantages over dried noodles, the process tending to make them less sticky, firmer and thicker than their dried counterparts. [cite book | author= Shirley A. Gilmore | title = Food Preparation Study Course: Quantity Preparation and Scientific Principles | publisher = Iowa State Press | location = Ames, Iowa | pages = p. 71 | date = 2002 | id = ISBN 0-8130-2711-6] Both frozen and dehydrated noodles have a longer shelf-life than chilled noodles, which tend to clump after approximately two weeks of refrigeration due to gelatinisation of starch. [cite book | author= Nicholas D. Light, Anne Walker | title = Cook-chill Catering: Technology and Management | publisher = Elsevier Science Publishers Ltd. | location = London | pages = p. 135 | date = 1990 | id = ISBN 1-85166-437-8]

While both Frozen and chilled noodles offer convenience for the mass market, and for short preparation times, each have been found to cause loss of optimal texture when tested using alkaline and white salted noodles. In a 2001 published study by D. W. Hatcher and M. J. Anderson of the Canadian Grain Commission, textural attributes of the frozen variety were tested at 1 and 4 weeks after frozen storage, and the chilled variety at the 30 minute and 1, 2 and 7 days marks. Both the frozen and the chilled noodles showed a decline in textural characteristics which increased in severity the further forward in time they were sampled after storage. It was also indicated that the texture of raw frozen noodles, cooked after defrosting, as opposed to precooked and then frozen noodles, fared much better. [cite paper | author = D. W. Hatcher| coauthors = M. J. Anderson of the Canadian Grain Commission | title = Evaluation of texture characteristics of frozen and chilled noodles upon storage.| version = Paper presented at the 2001 AACC Annual Meeting, Charlotte Convention Center, Charlotte, North Carolina
publisher = American Association of Cereal Chemists | date = October 14-18, 2001
url = http://www.aaccnet.org/meetings/2001/Abstracts/a01ma208.htm | accessdate = 2008-03-24
]

ee also

*Frozen food
*Instant noodles
*Ramen
*Udon

References


Wikimedia Foundation. 2010.

Игры ⚽ Поможем решить контрольную работу

Look at other dictionaries:

  • Instant noodles — in a typical block like form Instant noodles are dried or precooked noodles and are often sold with packets of flavoring including seasoning oil. Dried noodles are usually eaten after being cooked or soaked in boiling water for 2 to 5… …   Wikipedia

  • Cup noodles — is a brand of instant ramen noodle snack manufactured by Nissin, packaged in a XPS foam or hard plastic cup. The product is known for being inexpensive and easy to prepare. Other brand names are used in specific countries, such as Cup Noodle (not …   Wikipedia

  • Cup Noodles — Preparation of cup noodles Cup Noodles is a brand of instant ramen noodle snack manufactured by Nissin, packaged in a polyethylene foam, hard plastic or paper cup. The product is known for being inexpensive and easy to prepare. Other brand names… …   Wikipedia

  • Rice noodles — are noodles that are made from rice. Their principal ingredients are rice flour and water. However, sometimes other ingredients such as tapioca or corn starch are also added in order to improve the transparency or increase the gelatinous and… …   Wikipedia

  • T. Marzetti Company — Type Division Industry Food processing Founded 1896 Headquarters 1105 Schrock Road, #300 Columbus, Ohio 43229 United States Key people ? …   Wikipedia

  • Kluski — (singular: klusek or kluska ) is a generic Polish name for all kinds of dumplings without a filling, though at times the word also refers to all varieties of noodles as well. It is usually made of chunks of boiled dough. There are several… …   Wikipedia

  • Noodle — For other uses, see Noodle (disambiguation). Misua noodle making in Lukang, Taiwan The noodle is a type of food, made from any of a variety of doughs, formed into long thin ribbons, strips, curly cues, waves, helices, pipes, tubes, strings, or… …   Wikipedia

  • List of Chopped episodes — This is the list of episodes for the Food Network competition reality series Chopped. New episodes air every Tuesday at 9pm and 10pm EST. Contents 1 Series overview 2 Season 1 (2009) …   Wikipedia

  • Malaysian cuisine — Life in Malaysia Culture Cuisine Demographics Economy Education Ethnic groups Film Health Holidays Languages Literature …   Wikipedia

  • Cuisine of Malaysia — Malaysian cuisine reflects the multi racial aspects of Malaysia. Various ethnic groups in Malaysia have their dishes but many dishes in Malaysia are derived from multiple ethnic influences. Ingredientstaple foodsRice tends to be a staple food in… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”