CN1088732A

CN1088732A - The preparation method of noodles having long shelf life

Info

Publication number: CN1088732A
Application number: CN 92113849
Authority: CN
Inventors: 黑川恒夫
Original assignee: Individual
Current assignee: Individual
Priority date: 1992-12-31
Filing date: 1992-12-31
Publication date: 1994-07-06

Abstract

The present invention relates to a kind of method for preparing noodles having long shelf life, its step comprises and the common noodles that do not carry out the method preparation that pH regulates is immersed in to contain main component be in the sodium acetate pH conditioning agent solution, by heating noodles is carried out sterilization then.

The step of its other method is included in to mix in the grain dust and contains the pH conditioning agent that main component is a sodium acetate, forms dough, with commonsense method this dough is made noodles then.

Description

The preparation method of noodles having long shelf life

The present invention relates to prepare the method for the long high-quality noodles of shelf life.

Fig. 2 represents be the various boiling noodles of preparation commonsense method.The method comprises step 1, the material that kneading is made up of flour, salt and water in blender; The 2nd step roll-in, the dough that roll-in was obtained by the 1st step; The 3rd step was the cutting of aging back; The 4th step was boiling; The 5th step was rinsing and cooling; The 6th step was to soak; The 7th step was a packing; The 8th step sterilization; The cooling of the 9th step; The 10th step obtained finished product.

Except not comprising boiling step 4 and soaking step 6, prepare give birth to or half a lifetime noodles method be identical with the method for preparing the boiling noodles.

Any boiling, life and half a lifetime noodles require all that quality wants high, taste will be got well, shelf life will be grown.

In order to prepare the long noodles of shelf life, common method is acidulant or pH conditioning agent 11 to be sneaked in the dough to adjust pH value to 4.5 or littler during the kneading raw material in as shown in Figure 2 the blender.

In order to reduce the pH of raw flour, make initial pH6.3-6.5 drop to 4.5 or littler, must use acid enough strong acidulant or pH conditioning agent.But, only be difficult to pH is dropped to 4.5 or littler by adding the pH conditioning agent in the kneading process.Therefore, common method is to add the pH of acidulant with further reduction noodles in soaking step 6 in steeping tank.

But pH4.5 or littler noodles often cause that taste is sour and coarse, and because pH value instability causes noodle quality to change, sample and reduce, and then the quality of noodles has also been destroyed on coarse surface.If use the amount of pH conditioning agent incorrect, will make the quality decline of noodles or make the shelf life instability.

The purpose of this invention is to provide preparation pH5.1 or method bigger and the high-quality noodles that shelf life is long.

In order to reach such purpose, the method that obtains according to first invention may further comprise the steps: the noodles that pH regulates of not carrying out with the conventional method preparation are immersed in and contain sodium acetate as in the pH conditioning agent solution of main component and by heating noodles being carried out sterilization.

Contain in the pH conditioning agent solution of sodium acetate as main component by the noodles with conventional method preparation are immersed in, can regulate the pH to 5.1 of noodles or higher.By noodles being carried out quality and the shelf life that sterilization processing has improved noodles.

Be included in to mix in the grain dust according to second method step that obtain of invention and contain the pH conditioning agent of sodium acetate, with usual method dough is made noodles again as main component.

Contain the pH conditioning agent of sodium acetate by in the material that forms the noodles dough, sneaking into, can be adjusted to 5.1 or higher to the pH of living noodles as main component.Because the bacterial reproduction possibility is little, the quality of noodles is just high, shelf life is just long.Such sensory of noodles neither acid is not coarse yet.

The present invention other feature and purpose by following description and will be clearer with reference to accompanying drawing, accompanying drawing comprises:

Fig. 1 is the flow chart for preparing the noodles method according to the present invention; With

Fig. 2 is the flow chart of expression commonsense method.

Below in conjunction with Fig. 1 embodiments of the invention are described.

Fig. 1 is the method for preparing the boiling noodles according to the first invention expression.The step identical with usual method shown in Figure 2 omitted description with identical numeral.

In the present invention, in blender, do not add acidulant or pH conditioning agent during the kneading material.Soaking step 6 is that the boiling noodles are immersed in mainly in the aqueous solution of the pH conditioning agent of being made up of sodium acetate 21.

The pH conditioning agent 21 that is used for soaking step can be the aqueous solution or form of powder, comprises the main component sodium acetate of 47%wt, 9%wt glacial acetic acid, 5%wt adipic acid, 10%wt cyclodextrin and 37.7%wt foodstuff such as vegetable protein.

The pH value of pH conditioning agent 21 is very high, is 5.6, and the amount that adds in the entry is 1/70-1/100 with respect to the ratio of water.The noodles of boiling should soak about 40 seconds.

For loose noodles, soak is absorbed equably by noodles, can in steeping tank, stir soak by at the bottom of jar, up blowing soak.The amount that adds the pH conditioning agent should be adjusted according to digestion time, temperature and soak time.

The noodles and the dough food that in fact can prepare the acid of various boilings with method of the present invention, comprise traditional Japanese boiling noodles, noodle prepared from buckwheat, sugar-coat noodles (iced noodles), lasagne, the boiling solid noodles of Italy and " biifun ".

First invention is after rinsing and cooling, noodles is immersed in contain in the solution of pH conditioning agent 21 that main component is a sodium acetate.The noodles pH that makes is 5.1 or higher, and its pH than common noodles having long shelf life is the 4.0-4.5 height.Such noodles quality is soft, taste is sweet and not coarse, tart flavour arranged.The water maintenance dose height of these noodles.Can carry out effective sterilization by heating.After the sterilization, the every gram of the quantity of heat-resisting hay bacillus is 5-100, and this is seldom.Therefore, the storage period of noodles is long at normal temperatures.

What table 1 was represented is the test data for preparing the boiling noodles according to the method for first invention.

Illustrate significantly that from test data the usefulness said method soaks noodles in soak after, the pH of noodles is 5.6 or bigger, and has long shelf life.

Second the invention relate to prepare the life and half a lifetime noodles method.In method step shown in Figure 1, this method does not comprise boiling step 4, rinsing and cooling step 5 and soaking step 6.Also can save sterilisation step 8 if desired.

In second invention, in blender when kneading flour, salt and water, be that the pH conditioning agent 21 of sodium acetate is added in the above-mentioned material and integrates together containing main component.The dough of aging gained is rolled into thin slice then and cuts into the noodles shape.Then noodles are dewatered and form the noodles in half a lifetime.

Preferably, containing main component is that the pH conditioning agent 21 of sodium acetate the amount in the raw material of should being added to is the 0.8-1.5% with respect to flour weight.The water yield of adding is few more, and the shelf life of gained noodles is just long more.But quality is often bad.Therefore, the adding total amount of water and pH conditioning agent should be 30-40%.

Table 2 expression be according to the method preparation of second invention give birth to and half a lifetime noodles and with the commonsense method preparation living and half a lifetime noodles test data.

Show significantly that from the data shown in the table 2 to contain main component longer than the shelf life of common noodles for the noodles that the pH conditioning agent for sodium acetate prepares by mixing in dough.

Claims

1, a kind of method for preparing noodles having long shelf life, its step comprise and containing in the pH conditioning agent solution that main component is a sodium acetate being immersed in common noodles that do not carry out the method preparation that pH regulates, by heating noodles carried out sterilization then.

2, a kind of method for preparing noodles having long shelf life, its step are included in to mix in the grain dust and contain the pH conditioning agent that main component is a sodium acetate, form dough, with commonsense method this dough are made noodles then.