JP2001321106A - Normal-temperature distributable raw chinese noodles and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain normal-temperature distributable raw Chinese noodles preservable at a normal temperature for a long period of time, capable of excellently maintaining elasticity, delicateness and a color tone immediately after production, having excellent palatability and flavor when eating and to provide a method for producing the same. SOLUTION: The normal-temperature distributable Chinese noodles are characterized in that the noodles are obtained by heat sterilization treatment after packing and sealing in a container, have 15 wt.% to 30 wt.% water content, 0.80-0.85 Aw and pH >=7 and controls change in pH by adding alkali water for producing Chinese noodles, having pH buffer capacity to Chinese noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention can be stored at room temperature for a long period of time, and can maintain good elasticity, suppleness and color tone immediately after production, and has good texture and flavor during eating. The present invention relates to raw normal temperature noodles and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, salt water and brine have been added to flour, kneaded, and then made into noodles to produce raw Chinese noodles having a flexible texture and elasticity.
However, conventional raw Chinese noodles can be stored for only a short period of about 1 to 2 weeks at a low temperature of 10 ° C. or less at room temperature within 1 to 3 days after production, and can be stored for a longer period of time. Providing high quality raw Chinese noodles has been an issue.

In order to solve this problem, for example, Japanese Patent Application Laid-Open No. 58-36362, Japanese Patent Application Laid-Open No. 4-8259,
Japanese Patent Laying-Open No. 10-42814 has been proposed. JP-A-58-36362 discloses that an appropriate amount of alcohol is added to flour, and an appropriate amount of salt is added to the water content of raw Chinese noodles to reduce the water activity of raw Chinese noodles to 0.94 or less. This describes a method for producing raw Chinese noodles that can be stored for about 10 days.

Japanese Unexamined Patent Publication (Kokai) No. Hei 4-8259 discloses that raw Chinese noodles produced by a conventional method are prepared by using the noodles having a water activity of 0.70 to 0.70.
A method for preserving noodles, which is pre-dried to 0.90, placed in a packaging bag that is hardly permeable to carbon dioxide, filled with carbon dioxide, and then sealed to obtain a shelf life of about one month or more is described. ing. However, the noodles have a low moisture content of the noodle strings to adjust the water activity only by the drying method,
The texture of the final noodles cannot be said to be supple.

[0005] Japanese Patent Application Laid-Open No. 10-42814 discloses that "raw Chinese noodles are contained in a heat-resistant resin container or bag or an aluminum container compatible with a microwave oven". A method for producing instant raw Chinese noodles that can be stored for a long period of time (30 ° C.) (1 month or more) ”is described, but does not describe the effect of being able to store at room temperature for several months.

[0006]

SUMMARY OF THE INVENTION An object of the present invention is to provide room temperature raw Chinese noodles which can maintain the flexibility, elasticity and color tone unique to raw Chinese noodles for a long period of time.

[0007]

As a result of repeated studies by the present inventors, a water content of 15% by weight to 30% by weight and an Aw of 0.8
It has been found that the above-mentioned problem can be solved by a normal-temperature-distributed raw Chinese noodle having a heat sterilization treatment of 0 to 0.85 and a pH of 7 or more. However, when these Chinese noodles are stored for a long period of several months, which is not achieved by the conventional products, and moreover, for a long period of six months, the problem is that the flavor and texture peculiar to the Chinese noodles are reduced and discolored.

As a result of repeated studies to solve this problem, the present inventors have found that the pH of noodles decreases during storage. Further, it has been found that the use of brine having a buffering ability suppresses a decrease in the pH of Chinese noodles, thereby obtaining normal-temperature-distributed raw Chinese noodles having good flavor, texture and appearance.

Accordingly, the gist of the present invention is to provide a container which is heat-sterilized after filling and sealing, and has a water content of 15% by weight or less.
Room-temperature raw Chinese noodles having a weight of 30% by weight, an Aw of 0.80 to 0.85, and a pH of 7 or more, characterized by comprising a brackish water having a pH buffering ability, whereby a change in pH during storage is suppressed. It is a distribution raw Chinese noodles.

[0010] Another gist of the present invention is that a solution containing brackish water is added to flour to perform primary kneading, and then an Aw adjusting solution containing saccharides and / or sugar alcohol is added and secondary kneading is performed. This is a method for producing normal-temperature-distribution raw Chinese noodles, which comprises preparing noodle dough and then molding the noodle dough.

[0011] Another aspect of the present invention is a method for producing raw Chinese noodles at room temperature, which comprises subjecting the noodle dough to heat sterilization after molding the noodle dough. .

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION The raw Chinese noodles referred to in the present invention are made from noodle dough prepared by kneading flour with brackish water, and have the object of shortening the cooking time during eating and imparting a chewy texture. It has not been subjected to a heat treatment such as a boiling treatment or a steaming treatment. Examples of the raw Chinese noodles include ramen, yakisoba, and champon.

The raw Chinese noodles of the present invention contain flour as a main raw material. As flour, strong flour, semi-strong flour, medium flour, and flour may be used, and durum semolina used as a raw material for pasta may be used.

As raw materials other than flour, for example,
Buckwheat flour, rice flour, etc. various flours, wheat starch, potato starch,
Raw starches such as corn starch, or various modified starches obtained by subjecting raw starch to a gelatinization treatment, an alkali treatment, and a phosphoric acid cross-linking treatment, a coloring agent, egg white, oil and fat, and appropriately using a noodle quality improver such as gums. Is also good.

The water content of the raw Chinese noodles of the present invention is 15 to 30% by weight, preferably 15 to 20% by weight of the whole raw Chinese noodles. Also, its Aw
Is 0.80 to 0.85. Thereby, the normal temperature raw Chinese noodles of the present invention can maintain the suppleness, elasticity and good appearance of the raw Chinese noodles immediately after production, and even after long-term normal temperature storage, good food quality. You can enjoy raw Chinese noodles having a feeling, flavor and appearance.

When the water content of the normal-temperature raw Chinese noodles is less than 15% by weight, it lacks the suppleness to the touch and loses the appearance of the raw Chinese noodles. On the other hand, when the water content is higher than 30% by weight, heat sterilization (for example, retort sterilization) under severe conditions is required to ensure hygiene during storage at room temperature, and during this heat sterilization, protein is removed. Due to damage, the flexibility and elasticity of raw Chinese noodles during storage tend to decrease.

When the Aw of the raw Chinese noodles distributed at room temperature is less than 0.80, the structure of the noodles becomes dense when the raw Chinese noodles are conditioned, and the water absorption of the noodles is reduced. For this reason, it takes a long time for the noodles to become edible proper moisture when subjected to a heating treatment such as a boiling process when eating the normal temperature raw noodles. As a result, the texture of the noodles is reduced due to the heat damage. When Aw is higher than 0.85, heat sterilization under severe conditions is required to ensure hygiene, as in the case of a high water content. And the elasticity tends to decrease.

In adjusting the Aw of raw Chinese noodles distributed at ordinary temperature, an Aw adjuster such as sugar alcohol, saccharides, salt, and sodium lactate may be blended. Sugar alcohols include sorbitol, mannitol, xylitol, erythritol, maltitol, lactitol. Examples of the saccharide include sucrose and trehalose. When the above sugar alcohols and saccharides are used as Aw adjusters, the added amount is 1.0% by weight to 10.0% by weight, and more preferably 1.0% by weight, based on the total amount of raw Chinese noodles distributed at normal temperature.
It is preferable that the content be 5% by weight to 4.0% by weight.

The characteristics of the raw Chinese noodles at normal temperature of the present invention include water having a buffering capacity, so that the pH of the raw Chinese noodles at room temperature during storage is 7 or more, particularly pH 8.0.
The point is that it can be stably maintained within the range of 9.5 and can suppress the reduction in the flavor and texture of the raw Chinese noodles distributed at ordinary temperature. p
The reason why H can be stably maintained is that the rate of pH reduction can be slowed by using water having a buffering ability as compared with using known water. In the present invention, a pH buffering capacity is obtained by combining a carbonate such as sodium carbonate and sodium hydrogencarbonate, or a phosphate such as trisodium phosphate, disodium hydrogenphosphate, tripotassium phosphate and potassium dihydrogenphosphate. Is prepared and used.

In the present invention, it is preferable to use water containing trisodium phosphate and disodium hydrogen phosphate as the brine. Since this brackish water has a high inhibitory effect on the pH change of the raw Chinese noodles, the normal temperature raw Chinese noodles using this brackish water can maintain the flavor, texture and appearance unique to Chinese noodles for a long time. In particular, trisodium phosphate and hydrogen phosphate 2
Brackish water containing sodium in a ratio of 1-2: 2-1 (however, by weight) has a high buffering capacity in a high pH range, so that a normal temperature raw Chinese noodle with even more excellent flavor, texture and appearance can be obtained. can get.

[0021] The amount of brackish water added is p
Any amount can be used as long as H can be adjusted to 7 or more. In particular, in the case of brackish water containing trisodium phosphate and disodium hydrogen phosphate at a specific ratio, it should be added in an amount of 0.5% by weight to 5.0% by weight based on the total amount of the raw Chinese noodles at normal temperature. Is preferred.

The normal temperature raw Chinese noodles of the present invention have been subjected to a heat sterilization treatment. The heat sterilization treatment may be performed so that the raw Chinese noodles filled and sealed in the heat-resistant container have a sterilization value F of 10 minutes or more (reference temperature of 80 ° C.). Thereby, raw Chinese noodles that can be stored at room temperature for 6 months are obtained.

According to the raw Chinese noodles distributed at normal temperature of the present invention described above, it can be distributed at normal temperature for a longer time than conventional raw Chinese noodles. Moreover, even after storage for a long period of time, the supple touch, elasticity and appearance of the noodles are maintained, and when the noodles are eaten, the excellent texture and flavor unique to Chinese noodles can be enjoyed. When eating the normal temperature raw Chinese noodles, they may be boiled or heated in a microwave oven. In the case of heating in a microwave oven, the raw noodles of the present invention can be heated in a microwave oven by putting the raw noodles of the present invention in a microwave-heatable container, adding water thereto.

Hereinafter, a preferred method for producing the raw Chinese noodles at normal temperature according to the present invention will be described. First, water is added to the flour and the mixture is first kneaded. The water content is such that the water content of the noodle dough is 30% by weight to 4%.
It is preferable to adjust so as to be 0% by weight. Thereby, the wheat flour gluten can be sufficiently developed at the time of the primary kneading, and finally a normal-temperature circulating raw Chinese noodle with high elasticity can be obtained. Preferably, the water is added before the primary kneading.

The primary kneading may be performed using a kneading means such as a mixer or a kneader. 8.8 × 10 ^{4 if} necessary
Pa or lower, and 2.2 × 10 ⁴ Pa or lower (absolute pressure,
Kneading may be carried out under a reduced pressure atmosphere (the same shall apply hereinafter). The primary kneading is preferably performed for 5 to 20 minutes. As a result, wheat flour gluten can be sufficiently developed, and finally a resilient normal-temperature raw Chinese noodle unique to Chinese noodles is obtained.

The raw material mixture obtained by the primary kneading is
It is preferable to age for 30 minutes to 60 minutes. Thereby, elasticity unique to raw Chinese noodles can be imparted.

Next, an Aw adjusting solution containing saccharides and / or sugar alcohols is added and secondary kneading is performed. This sugar and / or
Alternatively, sugar alcohols may be appropriately selected and used from those described above as the Aw adjuster. An important point in the present invention is that the timing of adding the Aw adjusting solution is specified after the primary kneading and before the secondary kneading. As a result, normal temperature raw Chinese noodles having a flexible touch and excellent elasticity can be obtained. On the other hand, when the Aw adjusting solution is added before the primary kneading, the texture of the finally obtained raw Chinese noodles becomes crisp and inelastic. The reason is that if the Aw adjustment solution is added before the primary kneading, the sugars and / or sugar alcohols in the solution absorb the water necessary for the formation of flour gluten during the primary kneading, and the flour gluten does not sufficiently develop. is there.

After the addition of the Aw adjustment solution, secondary kneading is performed to prepare noodle dough. This secondary kneading may be carried out by uniformly dispersing the Aw adjustment solution throughout the noodle dough to obtain noodle dough having no variation in water content and Aw.
It may be performed for 10 minutes to 10 minutes.

Next, the noodle dough is made by a conventional method. For example, the noodle dough may be extruded under pressure (for example, 2.0 × 10 ³ kPa or less), and the extruded product may be cut into an appropriate length by a cutter. Next, after performing a humidity control process as needed, the container is filled and sealed. Thereby, raw Chinese noodles are obtained. The raw Chinese noodles may be subjected to a heat sterilization treatment, whereby the preservability is further improved and normal temperature storage for 6 months is possible.

In the case of raw Chinese noodles that can be stored at room temperature for 6 months, the conditions of the heat sterilization treatment may be set so as to achieve a sterilization value F = 10 minutes or more (reference temperature 80 ° C.). For example, raw Chinese noodles are filled and sealed in a heat-resistant container,
Using hot water or saturated steam, core product temperature 80 ℃ -100 ℃
By holding for 15 minutes to 20 minutes, the above-mentioned bactericidal value can be achieved.

[0031]

Example 1 1 part by weight of sodium chloride, 0.5 part by weight of egg white powder, 0.1 part by weight of pasteless pigment, 0.3 part by weight of trisodium phosphate, 0.3 part by weight of disodium hydrogen phosphate, 37 parts by weight of water Parts were mixed to form a brine mixture, and this brine mixture 39.2
Parts by weight and 90 parts by weight of flour were put into a kneader, preliminarily mixed for 5 minutes, and then directly kneaded for 10 minutes in an atmosphere of 6.1 × 10 ⁴ Pa to obtain a raw material mixture.
2 parts by weight were obtained. Next, 3 parts per 90 parts by weight of flour
After adding 2 parts by weight of a 7.5% by weight trehalose solution, secondary kneading was performed for 5 minutes in an atmosphere of 6.1 × 10 ⁴ Pa to obtain 131.2 parts by weight of noodle dough.

Next, the noodle dough is roll-rolled to 1.5 mm
It was made into a thick noodle band, cut out with a No. 22 cutting blade, and conditioned to obtain a raw Chinese noodle string. This raw Chinese noodle had a water content of 19% by weight, an Aw of 0.85, and a pH of 8.0. Next, humidity control was performed, and the resultant was divided into a plurality of three-side seal bags made of synthetic resin, filled and hermetically sealed. Next, the bag-filled Chinese noodles were put into a hot water sterilizer, and heat-sterilized at 100 ° C. for 30 minutes to obtain bag-filled normal temperature raw Chinese noodles.

After that, the bagged raw Chinese noodles were subjected to a storage test at 25 ° C. Then, after storage for 1 month, 3 months and 6 months from the preservation test, the container was opened, and the water content and Aw of each raw Chinese noodle were measured. The water content was 19% by weight, Aw 0.85, and pH 8.0. Was maintained. The raw Chinese noodles did not show any bacterial deterioration, and the color tone of the noodle strings did not change from that during the production. The texture of the noodles was very supple and maintained a sufficient elasticity. Then, the raw Chinese noodles were transferred to a heat-resistant bowl-shaped container, and separately prepared ramen soup and hot water were added, and the mixture was heated in a microwave oven at 600 W for 3 to 4 minutes to obtain Chinese noodles. . When the Chinese noodles were eaten, the noodle strings had excellent elasticity and firm texture, and the flavor unique to the Chinese noodles was strong and good, and there was no discoloration.

[0034]

Comparative Example 1 All of Example 1 was repeated except that 2 parts by weight of the trehalose solution was added during the primary kneading.
In the same manner as in (1), a bagged room temperature distribution raw Chinese noodle was obtained (Comparative Example 1). This was subjected to a preservation test in the same manner as in Example 1, and at the first, third, and sixth months, the normal temperature raw Chinese noodles in each bag were opened and the state was confirmed. In all cases, there was no bacterial deterioration, but the flexibility was lower than that of the product of Example 1, and the elasticity was insufficient.

At the first, third, and sixth months, the product of Comparative Example 1 was heated in a microwave oven in the same manner as in Example 1, and the food was eaten. The texture was strong, which was not preferable as the texture of Chinese noodles.

[0036]

[Effects of the Invention] The normal-temperature-distributed raw Chinese noodles of the present invention can be distributed at room temperature for a longer time than conventional raw Chinese noodles. Moreover, even after long-term distribution at room temperature, flexibility and elasticity immediately after production can be maintained. Also, the appearance is good without fading. By eating the normal-temperature raw Chinese noodles, you can enjoy the good texture and flavor unique to raw Chinese noodles.

In addition, according to the method for producing normal temperature raw Chinese noodles of the present invention, despite the Aw of the noodles being adjusted using an Aw adjuster, a softer touch, superior elasticity, It is possible to produce normal-temperature-distributed raw Chinese noodles that have a good color tone and can taste the flavor and texture unique to Chinese noodles during eating.

Claims (3)

[Claims] 1. A container which is heat-sterilized after being filled and sealed, and has a water content of 15% by weight to 30% by weight and an Aw of 0.1%.
Room temperature raw Chinese noodles having a temperature of 80 to 0.85 and a pH of 7 or more, which are characterized by containing a brine having pH buffering ability to suppress a change in pH during storage. 2. A noodle dough is prepared by adding a solution containing brackish water to wheat flour and performing primary kneading, then adding an Aw adjusting solution containing sugars and / or sugar alcohol and performing secondary kneading, Next, a method for producing raw Chinese noodles at normal temperature, comprising molding the noodle dough. 3. The method according to claim 2, wherein the noodle dough is molded and then subjected to a heat sterilization treatment.