JP2000175638A - Addition method of liquid additive for producing noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for adding a liquid additive for producing noodles by which surfaces of boiled noodles or steamed noodles are efficiently coated with an additive such as a pH adjustor for producing the noodles capable of improving the keeping quality of the noodles, a quality improver for improving the loosening properties of the noodles or an emulsified oil and fat. SOLUTION: Boiled noodles or steamed noodles are brought into contact with a liquid additive for producing the noodles on an inner wall surface of a chuter part of an apparatus for producing the noodles. The amount of the liquid additive for producing the noodles is 0.01-15 wt.% based on the boiled noodles or steamed noodles. The liquid additive for producing the noodles can be added to the noodles by a simple mechanism according to the method to prevent a production line from fouling. The environmental protection is excellent due to a small amount of waste liquors.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for adding a liquid noodle preparation to noodles during the production of boiled or steamed noodles. More specifically, a liquid product that efficiently spreads additives such as a pH adjuster for noodle making to improve the shelf life of noodles, a quality improver to improve the looseness of noodles, and emulsified oils and fats on the surface of boiled noodles or steamed noodles The present invention relates to a method for adding an additive for noodles and a method for separating boiled noodles or steamed noodles including the method.

[0002]

2. Description of the Related Art With the recent progress of processing technology and preservation technology, various types of processed foods such as retort foods, refrigerated foods, cup noodles, cooked noodles, etc. Food is on the market. These are intended to be easily cooked or eaten as they are, and the continuation of deliciousness, the ease of cooking, and the beauty of workmanship as well as general preservability greatly reflect the commercial value.

[0003] In the case of boiled noodles and steamed noodles, the looseness of the noodles becomes a problem from the viewpoint of maintaining the deliciousness required for the processed foods for noodles, ease of cooking and aesthetic appearance. As an example, among the boiled noodles sold at convenience stores, so-called cooked noodles, such as subdivided noodles, expose the starch grains on the surface of the noodle strings from water absorption after being placed on a tray, and the noodle strings In this state, not only is it difficult to eat when eating, the taste is impaired, but also the appearance is impaired in commercial value.

Further, so-called long-life noodles are of the type in which long-term storage is made possible by using both pH adjustment and heat sterilization among boiled noodles. is there. Accordingly, it is desired to improve the ease of cooking, the quality of the finished product and the taste of the noodles in addition to the preservability and the looseness of the noodles when actually eating.

Furthermore, in order to maintain the texture and taste of boiled noodles, such as chewyness, the amount of frozen noodles produced by rapid freezing has increased in recent years. However, even with frozen noodles, there is a problem of loosening when heating and cooking before eating. For example, when frozen noodles are thawed, taste may be reduced due to drying or drip of the surface, and starch may flow out due to water separation on the surface, and the foods may bind to each other to form a dumpling. These are difficult to eat because foods are bound together, in addition to taste problems,
Further, when heating is performed just before eating, it may cause uneven heating. Furthermore, even in stored foods such as dried noodles including cup noodles, if the dried noodles are hardly bound and loosened, the noodle strings are cut, and the appearance and taste after cooking are often lost.

On the other hand, Japanese Unexamined Patent Publication No. 6-121647 discloses a technique of adding a water-soluble hemicellulose derived from soybean as a conventional method for eliminating the binding property between foods and improving the loosening property. Have been. This publication focuses on water-soluble hemicellulose, which is conventionally added as dietary fiber to foods and intestinal medicines, and uses it as a loosening improver for processed cereal foods. However, the water-soluble hemicellulose derived from soybean used in this patent is usually in the form of a fine powder, tends to be lumpy when dissolved in water, and requires a great deal of trouble when diluted to a required concentration. Therefore, the development of a liquid additive is desired from the viewpoint of simplicity of use. For example, in Japanese Patent Application Laid-Open No. 10-215802, a liquid emulsifier for improving the looseness of noodles, which essentially includes a polyglycerin fatty acid ester and an organic acid monoglyceride, is disclosed. Formulations have been proposed.

As a method of using such an additive for liquid noodle making, for example, as one of methods for improving the storage stability of boiled noodles, there is a method of adding a pH adjuster solution or attaching it to the surface. Widely used for the purpose of improvement. Since noodles are significantly degraded when sterilized at high temperature and high pressure like retort foods, a technique of a combination of pH adjustment and normal pressure sterilization is used for the long-life noodles described above. As an example, Japanese Patent Application Laid-Open No. Hei 5-91845 proposes a method for producing three-layer raw noodles, which is characterized by immersion in an acidic pH adjuster solution. Like this
PH adjusters mainly composed of organic acids commonly added to boiled or steamed noodles, noodle quality improver preparations and emulsifier preparations for the purpose of improving looseness are added in liquid form in consideration of ease of use. Often offered to. When these liquid additive preparations are used for boiling noodles or steamed noodles, various addition methods have been proposed in order to enhance the effect of the addition.

[0008] Such an additive for liquid noodle making is generally used as follows.

That is, boiled noodles or steamed noodles are prepared by mixing flour, auxiliary ingredients, water and the like, rolling, cutting out, boiling, steaming, cooling, separating into plastic containers and bags, and individually packaging. It is common to ship it. As a method of adding an additive to such boiled noodles or processed noodles such as steamed noodles or steamed noodles, a method of adding additives at the time of blending raw materials such as flour and making noodles, and adding an additive to a boiling tank for boiling noodles There is a method of adding an additive, a method of adding an additive after boiled and fried noodles, and the like.

However, with respect to the mixing of the noodles with the noodles, the addition of a liquid pH adjuster formulation containing an organic acid as a main component, when adding an amount sufficient to give the noodles a sufficient shelf-life improving effect, There is a problem in that the pH of the noodles is lowered, gluten network formation is inhibited, and the quality of the noodles is reduced such that the finished noodles are easily cut. Furthermore, there is also a problem of a decrease in economical efficiency such as an increase in elution of components in the boiling step and a decrease in yield. Furthermore, in the type of additive, for example, in the noodle loosening improver mainly composed of water-soluble hemicellulose, the active ingredient is eluted in the boiling step,
Depending on the concentration of the additive, the effect of improving the loosening property by mixing the noodles may not be obtained.

[0011] Examples of the addition method after the boiling operation or the steaming operation include, for example, a method of adding boiling noodles or steamed noodles with cooling water containing additives, and a method of adding cooled boiled or steamed noodles. There is a method of impregnating and adding a solution containing an additive. Here, the immersion in the cooling step is a method often performed in organic acid immersion, etc., for example, a boiled noodle having a suitable pH of weakly acidic to neutral, and a Chinese noodle having a suitable pH of weakly alkaline In the case of manufacturing noodles using brine, such as switching according to demand in the same noodle production line, the dipping with organic acid solution cannot be applied to noodles using brine, so the solution in the cooling bath must be replaced, It takes time and effort to replace. Further, it is uneconomical because the organic acid solution as an active ingredient must be discarded unnecessarily. In addition, when a noodle quality improver containing water-soluble hemicellulose as a main component for improving the loosening property and an emulsified oil / fat preparation are provided for immersion in a cooling bath, in an automatic noodle making machine, the noodles are transported. The bucket is also immersed at the same time, through this bucket a part of the formulation is mixed into the previous process such as the boiling process which is not the intended use place,
As a result, there is a possibility that adverse effects such as an increase in the number of times of washing the boiling tank and an early update of the boiling water may be caused. Particularly, in the case of a preparation such as an emulsifier, it causes a significant line contamination.
Furthermore, loosening improvers and the like are generally expensive and need to be used at a relatively high concentration in order to exert their effects, and there are economical restrictions when used in immersion.

On the other hand, in the method of spraying onto boiling or steamed noodles and adding it to the surface thereof, the amount of these expensive additives can be reduced. However, for example, when the additive is sprayed from above the noodles being transported in the bucket, the problem of line contamination via the bucket cannot be avoided. Further, in a shooter for dropping and introducing boiled noodles or steamed noodles into a receptacle such as an individual container, the formulation is sprayed from the side at the moment when the noodles fall,
As a configuration of the device, a compressor or the like is required to obtain compressed air, and if it is configured to be added in conjunction with the falling of the noodles, a mechanism for adjusting timing is also required, which makes the device complicated and It will be expensive. Especially for cooked noodles, udon noodles and soup noodles, 6 to 9 such mechanisms are required.
The equipment becomes more expensive and complicated.

[0013] Also, in Japanese Patent Publication No. 57-8705, as one of the methods of attaching cooking oil to boiled noodles, oil is poured onto the upper surface of a boiling water tank and the metal mesh is placed in a metal net basket in order to improve loosening properties. There has been proposed a method in which the noodles are passed through, pulled up, made to adhere oil, and immediately packaged. However, this method is also difficult to apply to any kind of cooked noodles such as small-sized soba noodles and small-sized noodles that are distributed at a low temperature, and cannot be applied to pH adjustment with a water-soluble organic acid preparation or unraveling with a water-soluble hemicellulose preparation.

[0014]

The above object is achieved by the following (1).
(3) is achieved.

(1) A method for adding an additive for liquid noodle making, wherein boiled noodles or steamed noodles and an additive for liquid noodle making are brought into contact on the inner wall surface of the shooter portion of the noodle making apparatus.

(2) The method according to the above (1), wherein the amount of the additive for liquid noodle making is 0.01 to 15% by weight of the boiled noodle or steamed noodle.

(3) The liquid noodle-making additive according to (1) or (2), wherein the liquid noodle-making additive is a noodle-making preparation containing at least one organic acid or organic acid salt and water-soluble hemicellulose. (2) The addition method according to the above. Hereinafter, the present invention will be described in detail.

[0018]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention provides a method for adding an additive for noodle making, which comprises contacting boiled or steamed noodle with an additive for liquid noodle making on the inner wall surface of a shooter of a noodle making apparatus. It is.

There is no particular limitation on the noodle-making apparatus used in the present invention, but it is necessary to have a shooter.
Generally, in order to produce boiled noodles or steamed noodles with a noodle making device,
Mix flour, secondary ingredients, water, etc., roll, cut out, boil or steam, then wash and cool, separate the resulting noodles into plastic containers or bags via a shooter, and then individually package To ship. Therefore, the noodle-making apparatus that can be used in the method for adding the additive for liquid noodle-making of the present invention may include a shooter, for example, as an automatic process, a kneading unit after the raw material supply, a rolling unit, a noodle string forming unit and It may have a noodle string collection unit, a boiling tank, a bucket unit for transporting the boiled noodles, a packaging process unit, and the like.

Here, the shooter refers to one for dropping boiled noodles or steamed noodles into a receptacle such as an individual container. In the present invention, there is no particular limitation on the structure of the shooter as long as it has this function.For example, a funnel-shaped shooter body having a shooter body part whose inner diameter decreases from the upper part to the lower part and a cylindrical part at the lower part of the body part The structure can be exemplified. In such a shooter, boiled noodles and the like can be introduced from the upper part into a receptacle such as a plastic container from the lower part. However, in the present invention, the shooter preferably has a funnel shape. This is because noodles can be smoothly introduced. Further, the shooter cylindrical portion at the lower part of the funnel may have a cylindrical structure obtained by rolling a flat plate or a mesh plate, but in the present invention, it is preferably obtained by rolling the mesh plate. This is because if the structure of the cylindrical portion is a mesh, the noodles can be efficiently coated with the liquid noodle-making additive. The shooter member is not particularly limited, but is preferably made of stainless steel from the viewpoint of durability and ease of cleaning.

The shooter capable of carrying out the present invention may have another structure for further facilitating the method for adding the liquid noodle preparation of the present invention. For example, the liquid noodle additive is evenly applied to the inner wall surface of the shooter, so that the noodle and the liquid noodle additive can be efficiently contacted from various directions, the inner wall surface of the shooter, especially the shooter body is concave or concave. It may have a spiral groove in a convex shape. Also, a step is provided on the shooter body to such an extent that the noodles are not caught on the inner wall of the shooter, so that the rotation of the falling noodles is promoted to promote the adhesion. The angle of the noodles is changed by changing the angle of the noodles by changing the angle of the noodles in the middle of the shooter body. is there.

In the present invention, the method for introducing the additive for liquid noodle making into the inner wall surface of the shooter is not particularly limited as long as the noodle can be brought into contact with the additive for liquid noodle making on the inner wall surface of the shooter. However, in order to uniformly adhere the liquid noodle-making additive to the noodles, for example, using a conduit from a storage container for the liquid noodle-making additive, from an inlet provided to penetrate the inner wall surface from the outer wall of the shooter. There is a method of discharging a liquid noodle additive. However, the number of inlets for discharging the additive for liquid noodles to the inner wall surface of the shooter is not limited to one, and there may be a plurality of inlets. It is not limited to the case where it is provided inside, and it may have a discharge port at the upper part of the shooter body, or may be a conduit provided so as to introduce the liquid noodle additive from the outside of the shooter body to the inner wall surface. . Furthermore, the additive for liquid noodle-making may be provided so as to be discharged from the entire circumference of a specific inner diameter of the shooter. In the present invention, it does not matter which method the liquid noodle-making additive is discharged onto the inner wall surface of the shooter, but it is particularly preferred that the additive for liquid noodle-making be discharged from the upper part of the inner wall surface of the shooter and boiled. The purpose is to coat the surface of the noodles with a liquid noodle additive. According to this, the contact between the liquid noodle-making additive and the air is small, the contamination and alteration of the liquid noodle-making additive itself are small, and the splashing of the liquid noodle-making additive is small, so that the line contamination is reduced. Can be effectively prevented.

The method of contacting the boiled noodle or steamed noodle with the liquid noodle preparation on the inner wall surface of the shooter in the present invention is not particularly limited. Therefore, by simply introducing boiled noodles or steamed noodles on the inner wall of the shooter and bringing the liquid noodle preparation into contact with the boiled noodles on the inner wall of the shooter, the surface of the boiled noodles or the like is coated with the liquid noodle preparation. Can be done. This method is extremely simple but excellent in the effect of coating the noodles with the additive for liquid noodle making. That is, in order to confirm the coating effect on the noodles, a solution was prepared by mixing a small amount of food coloring with a liquid noodle-making additive obtained by dissolving soybean hemicellulose in an organic acid solution, and improving the looseness of the noodles. A coating test of the desired additive for liquid noodles was conducted. As a result, in the shooter body of a general automatic noodle making machine, the upper 1 /
When the above-mentioned additive for liquid noodle making was continuously fed into the portion of No. 3, surprisingly, the additive for liquid noodle making was almost uniformly coated on the surface of the boiled noodles and the like. Although the details of the principle of this coating are unknown, if the liquid noodle additive flows down to the inner wall surface of the shooter and wets the surface, the drained boiled noodles etc. fall on the inner wall surface of the shooter. At this time, the noodles are rotated at least once, and the noodles are dropped while being in good contact with the inner wall in a loosened state. That is, the noodles loosened on the inner wall of the shooter coated with the additive for liquid noodle making pass slowly through the shooter body and the following narrow shooter cylinder while rotating slowly, so that the noodles are introduced into the receiver. It is considered that the entire surface is coated with the additive for liquid noodle making. Due to this uniform covering effect, the additive for noodle making can exhibit an extremely efficient effect.

As described above, in the present invention, since the boiled noodles and the like are brought into contact on the inner wall surface of the shooter, the upper and side portions of the shooter,
An air compressor required for spraying from the lower part can be eliminated. Furthermore, according to the spraying, the additive for liquid noodle-making is spread over a wide area, which leads to contamination of the line in an automatic noodle-making machine or the like, but the additive for liquid noodle-making comes into contact only with the inner wall surface of the shooter. Thus, contamination of the line can be prevented. Furthermore, as in the prior art, when cooling the noodles with cooling water containing a liquid noodle-making additive, at the time of line switching, at the end of production, the remaining active ingredients in the cooling water must be discarded, and as a result, the liquid The amount of the additive for noodle-making increases. However, according to the present invention, it is possible to evenly coat the surface of the noodles with the additive for liquid noodle making by using a smaller amount compared to the conventional technology, in other words, by using the minimum necessary amount. it can. Furthermore, from the viewpoint of waste liquid treatment, if the cooling water contains the liquid noodle-making additive, the waste liquid will contain the liquid noodle-making additive, but according to the present invention, no waste liquid is produced. Waste can be reduced and the burden of wastewater treatment can be reduced.

Further, in the present invention, the step of contacting the additive for liquid noodle making with a shooter is incorporated, for example, in an automatic noodle making machine or the like, after the step of cooling the boiled or steamed noodle while being transported by a bucket. Then, by introducing the boiled noodles or steamed noodles into a receiving vessel, it is possible to efficiently separate the boiled noodles or steamed noodles.

The boiled noodles or steamed noodles used in the present invention include various noodles such as udon, Chinese noodles, pasta, buckwheat, and spaghetti. The boiled noodle or steamed noodle used in the present invention is preferably a cooled one rather than a hot one immediately after boiling.

As the additive for the liquid noodle-making used in the present invention, various additives can be used irrespective of their names, which are effective when coated on the surface of the noodle. Accordingly, pH adjusters, loosening improvers, shelf life improvers and the like can be exemplified. Further, as the additive for liquid noodle-making that can be used in the present invention, since it is discharged from the inner wall surface of the shooter, it can be generally used for noodle-making as long as it has fluidity. it can. For example, it is desirable that the following substances or preparations are provided alone or in a liquid form using water, alcohol, or the like as a solvent or dispersion medium. For example, alcohol preparations and glycine preparations used for the purpose of improving shelf life; p represented by organic acids
H adjusters; glycerin fatty acid esters, sucrose fatty acid esters, sorbitan fatty acid esters, lecithin, etc., emulsifiers and emulsifier preparations such as propylene glycol fatty acid esters, soybean oil used for improving the loosening of noodles;
There are edible oils such as rapeseed oil and the like, emulsified fats and oils preparations by combining these, and water-soluble polysaccharide preparations such as water-soluble hemicellulose. Further, as additives for liquid noodles that can be used in the present invention, in addition to the above, generally, if necessary, gardenia yellow pigment, edible yellow No. 4, coloring agents such as β-carotene, vitamin A, L -Enhancers such as methionine and calcium lactate, and seasonings such as sodium glutamate and alanine can be used. In the present invention, these 1
The seeds may be used alone, or two or more kinds may be used in combination.

The additives for liquid noodles preferably used in the present invention include those used for improving looseness and adjusting pH.
There is a liquid noodle additive based on water-soluble soybean hemicellulose. This is a loosening improver / pH adjuster containing at least one of organic acids or organic acid salts and water-soluble hemicellulose. Here, the water-soluble hemicellulose is a water-soluble polysaccharide contained in the cell wall of a plant, which is extracted by a dilute alkali. Water-soluble hemicellulose is structurally and chemically similar to cellulose and has a molecular weight of 10,000 to 1
It is a substance with a different degree of polymerization having a molecular weight distribution with a peak at 000000. Generally, among the polysaccharides contained in the cell wall of the plant, those that are water-soluble and are extracted by dilute alkali. Water-soluble hemicellulose is structurally and chemically similar to cellulose, has a lower molecular weight than cellulose, and is a mixture of molecules having different degrees of polymerization, with a degree of polymerization of about 150. Water-soluble hemicellulose is made from oil seeds (soy, palm, coconut, corn, cottonseed, etc.) or cereals (rice, wheat, etc.) or beans (red beans, peas, etc.) as raw materials, from which oils, proteins, By using cereals or cakes excluding starch, they are hydrolyzed under acidic or alkaline conditions, preferably at a pH near the isoelectric point of each protein, preferably at 130 ° C or lower and 80 ° C or higher. After the water-soluble fraction is fractionated, it can be dried as it is or can be obtained by, for example, treating with activated carbon, resin adsorption or ethanol precipitation to remove a hydrophobic substance or a low-molecular substance and drying.

When the raw material is soybean, okara which is a by-product when producing tofu, soymilk and isolated soybean protein can be used. The water-soluble hemicellulose thus obtained has an average molecular weight of tens of thousands to several millions, and about 80% or more of its composition is a polysaccharide, and further contains crude ash, crude protein and water. The constituent sugars are most often galactose, followed by uronic acid and arabinose, as well as xylose, fucose, rhamnose and glucose. Examples of the raw material of the water-soluble hemicellulose include those described above.
In particular, soybeans, especially those derived from cotyledons, are preferred.

The organic acid or organic acid salt used in the above-mentioned unraveling agent / pH adjuster must be usable in foods. Examples of the organic acid include lactic acid, citric acid, isocitric acid, succinic acid and fumaric acid. , Organic carboxylic acids such as malic acid, glutamic acid, acidic amino acids such as aspartic acid,
Other examples include adipic acid, glucono delta lactone, gluconic acid, tartaric acid, and acetic acid. Among these, organic carboxylic acids such as lactic acid, citric acid, isocitric acid, succinic acid, fumaric acid, and malic acid are preferred. Examples of the organic acid salt include a sodium salt, a potassium salt, a calcium salt and the like, and preferably a sodium salt and a potassium salt. As the loosening improver / pH adjuster, one of these may be used alone, or two or more may be used in combination. When two or more kinds are used in combination, a pH buffering action can be obtained, whereby an excellent pH adjusting action can also be obtained. Organic acids or organic acid salts that can be used in the loosening improver / pH adjuster are preferably lactic acid, sodium lactate, and potassium lactate. In particular, lactic acid and salts thereof are not easily impaired in the taste of food, and are safe and highly stable loosening improvers / pH adjusters.

In order to use at least one of the above-mentioned organic acids or organic acid salts and water-soluble hemicellulose as raw materials and to use them as an improver / pH adjuster, defoaming is further carried out for the purpose of suppressing the foaming properties of the water-soluble hemicellulose. An agent can be compounded. Examples of the defoamer that can be blended include sorbitan fatty acid esters, sucrose fatty acid esters, glycerin fatty acid esters, propylene fatty acid esters, and lecithins. As the fatty acid used for the defoaming agent, lauric acid, oleic acid, palmitic acid, stearic acid and the like can be used.

The unraveling agent / pH adjuster is a suspending agent containing an organic acid or an organic acid salt and water-soluble hemicellulose. ５０50% by weight, preferably 0.
It is preferable to add 5 to 30% by weight, more preferably 2 to 20% by weight. Also, the organic acid or organic acid salt is
It is preferable to add 0.01 to 99% by weight, preferably 0.05 to 90% by weight, more preferably 0.1 to 50% by weight. Within this range, excellent loosening properties and pH
This is because it is excellent in adjusting action and preservability.

When an antifoaming agent is blended with the loosening improver / pH adjuster, it is added to the additive for liquid noodles in an amount of 0.1%.
It is preferable to add 001 to 5% by weight, more preferably 0.01 to 1% by weight. This is because this ratio is sufficiently excellent in defoaming properties.

Further, the unraveling agent / pH adjusting agent includes
Further, sorbic acid, potassium sorbate, alcohol, glycine, polylysine, protamine, etc., for the purpose of further improving the preservability, and amino acids (glycine, alanine, etc.), saccharides (sucrose, glucose, etc.) for the purpose of improving taste. Also, pullulan as a dietary fiber, water-soluble starch, gums, flavors for masking various acid-specific odors, seeds and extracts from roasted seeds and the like, the above loosening effect Or within a range that does not impair the pH adjustment effect.

The additives for liquid noodle making suitable for use in the present invention are as described above, but the amount of addition must be adjusted within the range in which the effect is exhibited. And the concentration of the active ingredient can be appropriately selected. Therefore, in consideration of the effect of addition, the concentration of the active ingredient may be adjusted so that the addition amount is suitable for the application of the present invention within the range of these addition amounts. For example, in the case of an additive for liquid noodles, the optimum amount of which is 0.001% by weight based on the weight of the noodles, the undiluted solution of the formulation falls below the lower limit of a suitable range for application to the present method, but is 100 times as large. By providing the diluent for addition, the optimum amount of the active ingredient can be achieved by adding 0.1% by weight to the noodles. Here, the amount of the additive for liquid noodle-making added in the present invention is 0.01 to 15% by weight, preferably 0.05 to 7% by weight, based on the boiled noodle or steamed noodle. %, Particularly preferably 0.1 to 5% by weight. If it is less than 0.01% by weight, it is not enough to cover the surface of the noodles evenly. On the other hand, if it is added more than 15% by weight, the additive for liquid noodles becomes excessive. This is because a liquid pool may be formed at a lower portion and an undesirable state in appearance such as a part of the noodles may be generated.

The present invention may be followed by a packaging step as long as it is a noodle making apparatus having a shooter structure, and is widely applicable. For example, application to a noodle making process using an automatic noodle making machine that performs each process while transferring noodles in a bucket is also preferable. As an example, sold mainly in convenience stores and the like, when performing processing to improve the unraveling property such as small udon and small buckwheat noodles, the above-mentioned water-soluble soybean hemicellulose additive for liquid noodles as a main component of the shooter of the present invention. If used for the addition method characterized by contact in the part,
Even after 24 and 48 hours of refrigerated storage,
It is possible to obtain a product which is excellent in unraveling property and excellent in appearance and texture.

Further, immediately after the noodles subjected to the same treatment,
After freezing, it can be packed into frozen noodles. Further, by drying or frying the separated noodles after the treatment of the present invention, dried noodles coated with a liquid noodle preparation can be obtained. The liquid noodle preparation is a liquid noodle additive based on the soybean hemicellulose as described above, and when the dried noodle is a dry noodle type instant or noodles,
As a result of the noodles being easily loosened after the hot water is poured, a dry noodle product that is hard to break the noodle strings with a little stirring and that does not impair the appearance and texture can be obtained. Among so-called cooked noodles, products that mix noodles with ingredients, sauces or soups, such as chilled Chinese noodles, cold noodles, spaghetti, etc., to obtain products with excellent texture and simplicity without cutting noodle strings be able to. In addition, with respect to products that are fried by mixing noodles, ingredients, sauces, and seasonings like fried noodles, fried udon, and grilled rice noodles, heating and seasoning can be performed in a short time and evenly because the noodles are loose. Similarly, it can be applied to small soba, small udon, and nabe-yaki.

[0038]

The present invention will now be described more specifically with reference to examples. (Production Example 1) 0.05 g of sorbitan fatty acid ester (trade name: Emazol Super L-10, manufactured by Kao Corporation)
A solution dispersed in 50 g of water heated to -70 ° C was prepared. To this, 10 g of soybean-derived hemicellulose (trade name: Soyafive-S-DN, manufactured by Fuji Oil Co., Ltd.) was added,
Stir and dissolve. Then 40g of 50% sodium lactate
The mixture was mixed and dissolved with stirring, passed through a 40 μm strainer, and the solid content was separated by filtration to obtain a slightly yellow-to-yellow slightly viscous loosening / pH adjuster. (Production Example 2) Lactic acid preparation (Musashino Chemical Laboratory Co., Ltd.
73.4 g of water was added to 26.6 g of trade name Kansho lactic acid) and dissolved by stirring to obtain a transparent pH adjuster preparation. (Example 1: Example of application to boiled subdivided udon) 90 kg of flour (medium flour) and 10 kg of tapioca starch are mixed,
1 kg of salt was dissolved in 35 liters of water, gradually added to the powder, and kneaded. Rolled stepwise to a thickness of 2 mm with a roller,
The noodle strings were formed with a # 14 cutting blade (corner) while flouring.

The above noodle strings were automatically weighed, boiled in a bucket conveyor type automatic boiling noodle machine (manufactured by PETOM), and cooled.
The device has a stainless steel shooter section (fall height about 1.5 m) for introduction from the bucket into the packaging container.
They have a structure of one set of six,
It can handle udon. From the nozzle (introduction portion) provided in the upper 1/3 portion of the shooter body, 0.2 g of the liquid noodle preparation of Production Example 1 was added to 40 g of noodle.
It was continuously fed by a small roller pump to be added. The noodles that came into contact with the additive in the shooter portion and fallen during the fall were placed on a so-called subdivided udon type 6-portion type tray in an amount of 40 g (240 g in total). A comparative test was performed on the ease of loosening the noodles between the noodles to which the liquid noodle preparation of Production Example 1 was added and the non-additives immediately after production and after storage at 10 ° C. The ease of loosening was tested by 10 panelists, and either boiled noodles with good or bad looseness were selected, and the number of people with good looseness was determined as follows. Table 1 shows the results.

10: Very good looseness (very good) 8 to 9: Good looseness (good) 5 to 7: Good looseness (somewhat good) 1 ~ 4 people: looseness is bad (bad) 0 people: looseness is very bad (lump)

[0041]

[Table 1]

(Example 2: Application to boiled small-sized udon) Using the apparatus of Example 1, kneading, noodle cutting, boiling, and cooling were performed in the same manner. From the nozzle (introduction portion) provided in the upper 1/3 part of the shooter body, 0.2 g of the noodle-making pH adjuster preparation of Production Example 2 was added to 40 g of noodle.
The feed was continuous with a small roller pump for addition.
The noodles that were in contact with the additive for liquid noodle-making on the inner wall surface of the shooter and were coated during the fall were placed on a so-called subdivided udon type 6-portion type tray in an amount of 40 g (240 g in total). Comparative test of pH and storage stability at 10 ° C. between the noodle with the pH adjuster formulation for noodle-making of this Production Example 2 and the noodle without addition, according to the Food Sanitation Inspection Guideline Microorganisms Was done. Table 2 shows the results. The unit of the measured value over time is cfu / g.

[0043]

[Table 2]

[0044]

(1) According to the addition method of the present invention, the additive for noodle-making is easily discharged onto the inner surface of the noodles by discharging the additive for noodle-making on the inner wall surface of the shooter and introducing the boiled noodles into the additive. Can be coated.

(2) According to the addition method of the present invention, since the additive for noodle making exists only on the inner wall surface of the shooter, the line is not contaminated even in an automatic noodle making machine or the like.

(3) The addition method of the present invention discharges an additive for noodle making onto the inner wall surface of the shooter and introduces noodles into the additive. Since the amount of the agent used can be reduced and the waste liquid does not contain the additive for noodle making, it is excellent in environmental conservation.

(4) According to the method for separating boiled noodles and the like of the present invention, noodles can be easily surface-treated with an additive for noodle-making, and the noodles can be separated into individual containers. Therefore, the present invention can be carried out by an automatic noodle making machine or the like, and more efficient noodle making becomes possible.

(5) In the addition method of the present invention, by using a pH adjuster for noodle-making containing water-soluble hemicellulose and an organic acid or a salt thereof, it is possible to simultaneously achieve an excellent retention effect and an improvement in looseness. Can be planned. Since the pH adjuster for noodles has a high concentration of water-soluble hemicellulose dissolved by the addition of an organic acid,
Excellent preservability of the regulator itself, and thus more powerful boiling
Bacterial contamination such as steamed noodles can be prevented.

[Procedure amendment]

[Submission date] December 17, 1998 (1998.12.
17)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] 0039

[Correction method] Change

[Correction contents]

[0039] The above noodles line and automatic weighing, boiled in the bucket conveyor type automatic boiled noodles machine (Co., Ltd. Tom), was cooling. The device has a stainless steel shooter section (fall height about 1.5 m) for introduction from the bucket into the packaging container. They are made up of a set of six pieces, and can be used for subdivided noodles and udon. Nozzle (introduction section) provided in the upper third of the shooter body
From the liquid noodle preparation of Production Example 1 with respect to 40 g of noodle.
It was continuously supplied by a small roller pump so that 2 g was added. The noodles that came into contact with the additive in the shooter portion and fallen during the fall were placed on a so-called subdivided udon type 6-portion type tray in an amount of 40 g (240 g in total). The noodles to which the liquid noodle preparation of Production Example 1 was added and the additive-free noodles were easily unraveled immediately after the production and 1
After storage at 0 ° C., a comparative test was performed. Tested by 10 panelists for ease of unraveling,
Boiled noodles have good or bad looseness.
Judgment was made as follows based on the number of persons with good loosening properties.
Table 1 shows the results.

Claims (3)

[Claims] 1. On the inner wall surface of a shooter section of a noodle making apparatus,
A method for adding an additive for liquid noodle-making, comprising bringing boiled noodles or steamed noodles into contact with an additive for liquid noodle-making. 2. The method according to claim 1, wherein the amount of the liquid noodle additive is 0.01 to 15% by weight of the boiled noodle or steamed noodle. 3. The noodle-making preparation according to claim 1, wherein the liquid noodle-making additive is a preparation for noodles containing at least one of an organic acid or an organic acid salt and water-soluble hemicellulose. How to add