| Alternative names | Chilled noodles |
|---|---|
| Type | Noodle |
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: in flavor, in texture, and in that they normally come packaged with ingredients besides the noodles, such as vegetables, meat, and soup stock.
Chilled or frozen applications are applied to udon and Chinese-style noodles. [1] 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. Frozen noodles typically take less than two minutes to thaw and cook when placed in boiling water. [2] Boiled and raw frozen noodles are the most commonly produced varieties, [2] with raw varieties being produced less than boiled ones due to problems with dehydration that may occur when raw noodles are stored frozen. [2] Soba (buckwheat) noodles are also manufactured as frozen noodles. [3]
The production of both chilled and frozen noodles 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 (39–50 °F). Frozen noodles, by contrast, are flash frozen [2] 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. [4] In production, the boiling time for frozen noodles can be determined from a calculation that subtracts the cooking time of frozen boiled noodles from the total boiling time of fresh noodles. [2] Mass-produced frozen noodles are sometimes packaged first, and then flash frozen. [2] Flash freezing noodles can retain their quality of freshness for up to one year when kept properly frozen. [2]
As of 2001, chilled noodles accounted for sales of ¥400 billion yuan worldwide [4] (approximately $8.5 billion U.S. as of 2001 [5] ) while frozen noodles accounted for sales of ¥70 billion yuan worldwide [4] (approximately $48.3 billion U.S. as of 2001 [5] ). A large part of these revenues were accounted for by sale to restaurants; [4] frozen noodles are mostly sold from factories directly to restaurants. [2]
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. [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. [7]
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 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. [8]
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, food waste can be reduced, which is an important way to decrease production costs and increase the efficiency of food systems, improve food security and nutrition and contribute towards environmental sustainability. For instance, it can reduce the environmental impact of food production.
Pasta is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, are sometimes used in place of wheat flour to yield a different taste and texture, or as a gluten-free alternative. Pasta is a staple food of Italian cuisine.
Noodles are a type of food made from unleavened dough which is either rolled flat and cut, stretched, or extruded, into long strips or strings. Noodles are a staple food in many cultures and made into a variety of shapes.
Mochi, [motɕi] is a Japanese rice cake made of mochigome (もち米), a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally made in a ceremony called mochitsuki. While eaten year-round, mochi is a traditional food for the Japanese New Year, and is commonly sold and eaten during that time.
Udon is a thick noodle made from wheat flour, used in Japanese cuisine. There is a variety of ways it is prepared and served. Its simplest form is in a soup as kake udon with a mild broth called kakejiru made from dashi, soy sauce, and mirin. It is usually topped with thinly chopped scallions. Other common toppings include prawn tempura, kakiage, abura-age, kamaboko, and shichimi spice added to taste.
Smoked salmon is a preparation of salmon, typically a fillet that has been cured and hot or cold smoked.
Freezing food preserves it from the time it is prepared to the time it is eaten. Since early times, farmers, fishermen, and trappers have preserved grains and produce in unheated buildings during the winter season. Freezing food slows decomposition by turning residual moisture into ice, inhibiting the growth of most bacterial species. In the food commodity industry, there are two processes: mechanical and cryogenic. The freezing kinetics is important to preserve the food quality and texture. Quicker freezing generates smaller ice crystals and maintains cellular structure. Cryogenic freezing is the quickest freezing technology available due to the ultra low liquid nitrogen temperature −196 °C (−320 °F).
Chinese noodles vary widely according to the region of production, ingredients, shape or width, and manner of preparation. Noodles were invented in China, and are an essential ingredient and staple in Chinese cuisine. They are an important part of most regional cuisines within China, and other countries with sizable overseas Chinese populations.
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. The treatment is practiced in many parts of the world.
A fishcake is a culinary dish consisting of filleted fish or other seafood minced or ground, mixed with a starchy ingredient, and fried until golden.
Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing.
Hōtō (ほうとう) is a noodle soup and popular regional dish originating from Yamanashi, Japan made by stewing flat udon noodles and vegetables in miso soup. Though hōtō is commonly recognized as a variant of udon, locals do not consider it to be an udon dish because the dough is prepared in the style of dumplings rather than noodles.
Acorn noodle soup, called dotoriguksu in Korean, is a noodle soup consisting of Korean noodles made from acorn flour or starch, salt, and a combination of grain-based flour.
Tofu is a food prepared by coagulating soy milk and then pressing the resulting curds into solid white blocks of varying softness: silken, soft, firm, extra firm. Tofu is also known as bean curd in English. Beyond these broad textural categories, there are many varieties of tofu. It has a subtle flavor, so it can be used in savory and sweet dishes. It is often seasoned or marinated to suit the dish and its flavors, and due to its spongy texture, it absorbs flavors well. It is a traditional component of East Asian and Southeast Asian cuisines, and has been consumed in China for over 2,000 years. In modern Western cooking, it is most often treated as a meat substitute.
Instant noodles, or instant ramen, is a type of food consisting of noodles sold in a precooked and dried block with flavoring powder and/or seasoning oil. The dried noodle block was originally created by flash-frying cooked noodles, and this is still the main method used in Asian countries; air-dried noodle blocks are favored in Western countries. Dried noodle blocks are designed to be cooked or soaked in boiling water before eating. Ramen, a Japanese adaptation of Chinese noodle soup, is sometimes used as a descriptor for instant noodle flavors by some Japanese manufacturers. It has become synonymous in the United States with all instant noodle products.
This is a categorically-organized list of foods. Food is any substance consumed to provide nutritional support for the body. It is produced either by plants, animals, or fungi, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells in an effort to produce energy, maintain life, or stimulate growth.
Pasta processing is the process in which wheat semolina or flour is mixed with water and the dough is extruded to a specific shape, dried and packaged.
Intermediate moisture foods (IMF) are shelf-stable products that have water activities of 0.6-0.84, with a moisture content ranging from 15% - 40% and are edible without rehydration. These food products are below the minimum water activity for most bacteria (0.90), but are susceptible to yeast and mold growth. Historically, ancient civilizations would produce IMF using methods such as sun drying, roasting over fire and adding salt to preserve food for winter months or when preparing for travel. Currently, this form of processing is achieved by using one of four methods: partial drying, osmotic drying using a humectant, dry infusion and by formulation. A variety of products are classified as IMF, such as dried fruits, sugar added commodities, marshmallows, and pie fillings.
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