JP2005253460A - Method for producing packaged boiled noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing boiled noodles with long-term storability, free from quality deterioration by sterilization and having both flavor and palate feeling equivalent to ordinary just-boiled noodles. <P>SOLUTION: The method for producing noodles for long-term storage comprises the step of drying raw noodles at a temperature of 50°C or higher but lower than 100°C and 50-80% RH (relative humidity) to obtain dry noodles ≤15 wt.% in moisture content, the step of boiling the dry noodles at 70-100°C to obtain boiled noodles, the step of adjusting the pH of the boiled noodles to 3.7-4.2, the step of packing a sterilized container with the resultant boiled noodles sterilely, and the step of sealing up the resultant container sterilely. This method does not include the step of heating the raw noodles or the dry noodles at a temperature higher than 100°C and the step of heating the resultant boiled noodles. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a method for producing noodles for long-term storage and a noodle for long-term storage sealed in a container.

  Conventionally, boiled noodles or steamed noodles obtained by boiling or steaming dry noodles or raw noodles are filled with edible noodles such as boiled noodles or steamed noodles in a heat-resistant container, and after sealing the container, these are heat sterilized at high temperatures. Retort noodles obtained by doing so are known. However, in order to obtain a sufficient sterilization value by this heat sterilization (also referred to as retort sterilization), it is necessary to increase the heating temperature and lengthen the heating time. If the heating temperature becomes high or the heating time becomes long, the noodles in the container will become soft. Further, the protein is denatured by a high heating temperature or a long heating time, and even immediately after production, the texture of the noodles becomes very hard and non-elastic. Furthermore, flavor deterioration due to oxidation or aminocarbonyl reaction also occurs at high heating temperatures or long heating times. Therefore, the quality (flavor, texture, etc.) of the retort noodles obtained is significantly deteriorated.

  The sterilization value is an index of the degree of sterilization. The “Fo value” is a value related to the sterilization value and is a function determined by the sterilization time and the sterilization temperature. The Fo value is determined by:

（ここで、Ｔｉは加熱温度を表し、ｔｉは加熱処理時間を表す）。
上記の式から明らかなように、Ｆｏ値は、加熱処理時間に比例して増減し、そして加熱温度により指数的に増減する。充分な殺菌価、例えば、１２０℃４分間での殺菌に相当する殺菌価を得るために、通常加圧下で１２１．１℃前後、場合によってはさらに高温での殺菌を行う。

(Here, Ti represents the heating temperature, and ti represents the heat treatment time).
As apparent from the above equation, the Fo value increases or decreases in proportion to the heat treatment time, and increases and decreases exponentially with the heating temperature. In order to obtain a sufficient sterilization value, for example, a sterilization value corresponding to sterilization at 120 ° C. for 4 minutes, sterilization is usually performed at about 121.1 ° C. under pressure, or even at a higher temperature.

  In the manufacturing method of boiled noodles, a method of boiling raw noodles with a weakly acidic (H5.0 to 5.5) boiled liquid is generally used in order to improve yield, quality, and storage stability than retort noodles. However, when the pH is 5.0 or higher, storage stability sufficient to withstand long-term storage at room temperature cannot be obtained.

  For example, in Patent Document 1 (Japanese Patent Laid-Open No. 49-54561), raw noodles blended with glucono delta lactone are boiled with an acid solution for 30 minutes and then passed through a 90 ° C hot water sterilization ball taker adjusted to pH 4. A method for producing noodles in a packaging bowl that is immediately filled and sealed is disclosed. This publication describes that the pH of the noodles is lowered and the sterilized noodles are put in a bag, so that the storage stability can be increased to twice or more than the conventional one. However, the sterilization conditions of this production method are clearly insufficient for bactericidal value against heat-resistant bacteria, and the heat-resistant bacteria cannot be bacteriostatic at pH 5 of the acid solution. The commercial sterility of noodles cannot be ensured. Even if the pH is adjusted to about 4 and bacteriostatically bacteriostatically, it is necessary to boil and sterilize mold, yeast and acidophilic bacteria that grow at pH 4 or less to the center of the noodles. When boiled and sterilized, there is a drawback that the noodles will melt and the stiffness will disappear.

  For the purpose of improving the shelf life of noodles, a method of boiling raw noodles in an aqueous solution containing an organic acid and an organic acid salt is disclosed in Patent Document 2 (Japanese Patent Laid-Open No. 2001-161296). In this method, an organic acid salt is added to an acid solution having an acidity of 400 to 3000 degrees, and the pH of boiling water is returned to a weakly acidic pH of 4.0 to 5.5. It is said that the noodles can be melted with the straw and the rough skin can be prevented. In this method, since the organic acid salt coexists, it is easy to maintain the pH of boiled hot water, but the pH of the noodles is hardly lowered. Therefore, in order to adjust the boiled noodles to a predetermined pH, it is necessary to boil with an acid solution having a higher acidity than when no organic acid salt is used. Therefore, since a strong sourness is produced in the boiled noodles, when using an acid solution having a pH of 4.0 or higher, adjusting the pH of the noodles to around 4.0 with the packaged koji without adversely affecting the taste of the noodles. Have difficulty. Furthermore, the method described in Patent Document 2 cannot provide a bactericidal value sufficient to withstand long-term storage for about 6 months. In fact, Patent Document 2 has been judged to have storability only in suppressing the number of viable bacteria up to the 12th day under a low temperature condition of 10 ° C.

  In order to improve the quality (flavor, texture, etc.) of the noodles obtained and to enable long-term storage, it has been studied to heat sterilize noodles with a bactericidal value lower than that of retort sterilization. As a result, a method has been developed in which the pH of boiled noodles is adjusted to around 4, and then a heat sterilization treatment with a sterilization value lower than that of retort sterilization is performed. Noodles obtained by this production method can be stored for a long period of about 6 months at room temperature, and are called long-life noodles (LL noodles). The texture of long-life noodles is not as hard as that of retort noodles, and the texture is slightly improved. However, this conventional long-life noodle manufacturing method still has a problem of quality deterioration of the noodles due to sterilization, and the texture and flavor of the long-life noodles obtained by this manufacturing method are the texture and flavor of boiled noodles. It is far from.

  In the method for producing long-life noodles, it is a usual method to sterilize the noodles by boiling with an acid solution or by immersing in an acid solution to adjust the pH to about 4. Generally, boiled noodles are sealed and packaged before heat sterilization. However, it is also possible to perform sealed packaging after heat sterilization and then aseptic packaging. When heat sterilization is performed after sealed packaging, it is necessary to heat up to the center of the package, so that the whole is excessively heated, resulting in significant quality deterioration of the boiled noodles. When heat sterilization is performed before aseptic packaging, steam can be sprayed directly onto the noodles as a heating medium, but the sterilization time can be shortened. If steam sterilization is carried out over a long period of time, the noodles will absorb water too much from the steam and will burn. In both cases, when boiled noodles are heat sterilized while being filled in a container or the like, the noodles are softened by heat, the noodles sink by their own weight, and the noodle strings are bent. As a result, it is not only unfavorable in appearance, but also has the disadvantage that the unraveling and texture of eating are worsened.

  In Patent Document 3 (Japanese Patent Laid-Open No. 1-285169), raw pasta is boiled in acidified water, and the pasta is partially heated so that the pH of the partially heated pasta is 3.8 to 4.3, A method is described in which partially heated pasta is soaked in acidified water and heat-treated at a temperature of 80 to 110 ° C. after packaging and sealing.

  In Patent Document 4 (Patent No. 3022305), after adjusting the pH of steamed and / or boiled noodle strings to 3.2 to 5.2, the packaged noodles are heat sterilized at 100 to 120 ° C. Describes a process for the production of heat-sterilized packaged noodles.

  In Patent Document 5 (Japanese Patent Application Laid-Open No. 64-74958), steamed pasta is immersed in an organic acid-containing solution to adjust its pH to 4.5 to 5.5 and sealed in a heat-resistant container. The manufacturing method of the pasta with a container for microwave ovens by heating at 90-110 degreeC within a pressurization heating sterilizer is described.

  In any of the methods described in Patent Documents 3 to 5, it is necessary to sufficiently heat-treat the noodles to the center after cooking and / or boiling the noodles. As described above, there is a drawback that the whole is excessively heated and the quality of the boiled noodles is significantly deteriorated.

  Freshly boiled spaghetti immediately after boiling spaghetti in the state of dry noodles or raw noodles under normal pressure has a firmness, moderate elasticity and smoothness, and is excellent in sensory evaluation. It can be rated as "very strong", elastic "very high", smooth "very high" and hardness "moderate".

  When spaghetti is boiled after being boiled, the flavor and texture gradually deteriorate over time. Boiled spaghetti gradually loses its texture, elasticity, and smoothness from its texture over time, making it hard and cramped. For example, when the spaghetti of dry noodles is boiled at 100 ° C. under normal pressure and left to stand for 30 minutes and then reheated with a microwave oven etc., the spaghetti is firm, elastic and smooth compared to freshly boiled spaghetti. Is slightly reduced. The spaghetti after being left for 30 minutes sealed can be evaluated in sensory evaluation as “strong”, firmness “high”, smoothness “high”, and hardness “moderate”. The texture is popular with general consumers and is commercially valuable.

  On the other hand, the spaghetti of conventional long-life noodles manufactured from dry noodles or raw noodles is milder than retort heat sterilization, but after being boiled, it is sterilized again. However, when heated and eaten with a microwave oven etc., the sensory evaluation is “no (low)”, the elasticity is “no (low)”, the smoothness is “no (low)”, and the hardness is Since it can be evaluated as “hard”, it is less preferred by general consumers and has low commercial value.

  Traditional retort noodle spaghetti made from dry noodles or raw noodles is boiled and then retort heat sterilized. Because it can be rated as “None (Low)”, Elasticity is “None (Low)”, Smoothness is “None (Low)”, and Hardness is “Very Hard”. Commercial value is low.

  In addition, for example, if the time to boil the spaghetti in the state of dry noodles or raw noodles under normal pressure or under pressure is too long, the resulting spaghetti is dull and the stiffness is “no (low)”, the elasticity is “no (low)”, Since it can be evaluated as “no (low)” in smoothness and “soft” in hardness, it is not preferred by general consumers and has low commercial value.

  The hardness of the noodles obtained should not be excessively hard like long-life noodles, retort noodles, etc. preferable. The most preferable hardness is the hardness immediately after being boiled for an appropriate time.

  In the present specification, “excellent texture” means that the texture is superior to conventional long-life noodles, and the sensory evaluation is “strong”, the elasticity is “high”, and the smoothness is “high”. , And that the hardness can be evaluated as “moderate”.

  In this way, delicious noodles for long-term storage that can be stored at room temperature for a long period of time and that have substantially no deterioration in quality even after being subjected to a sterilization treatment sufficient to give this long-term storage effect, have an excellent texture. The method of producing efficiently has not been known so far.

  On the other hand, several documents are known regarding techniques for drying raw noodles to obtain dry noodles. According to Patent Document 6 (Japanese Patent Application Laid-Open No. 2003-310191), it is said that noodles can be dried in a short time with heating steam of 100 ° C. or higher to sterilize heat-resistant bacteria. However, a sterilization value corresponding to at least 120 ° C. for 4 minutes is necessary to sterilize heat-resistant bacteria having spores, and when sterilization is performed at this level, quality deterioration of noodles is obvious. Also, even if the heat-resistant bacteria are killed by drying, there is a risk that the surface of the dried noodles will be contaminated by heat-resistant bacteria after drying. It is necessary to lower the pH. Therefore, for the purpose of imparting long-term storage stability to boiled noodles, the bactericidal value that can sterilize heat-resistant bacteria is excessive and unnecessary.

  According to Patent Document 7 (Japanese Patent Application Laid-Open No. 2002-335895), if heating steam is used at the time of preliminary drying of raw noodles at 110 to 190 ° C. for 30 to 660 seconds, the drying time can be shortened and a bactericidal effect can be obtained. Has been. Although it has been known to sterilize raw noodles by drying, it has not yet been able to impart long-term storage to boiled noodles.

According to Patent Document 8 (Japanese Patent Application Laid-Open No. Hei 6-153837), it is said that by using a dried noodle string, it is possible to prevent loosening and a decrease in texture caused by boiled pressure heat sterilization. In Patent Document 9 (Japanese Patent Laid-Open No. 6-169711) and Patent Document 10 (Japanese Patent Laid-Open No. 6-169713), in order to obtain the same effect, drying suitable for drying at a drying temperature of less than 100 ° C. and at least 100 ° C. Limited time and moisture value of noodle strings used. However, all of these production methods are quality improvements on the premise of pressure and heat sterilization, and since sterilization by drying cannot be effectively used, no fundamental solution for quality deterioration due to sterilization has been achieved.
JP-A-49-54561 (Pages 555 and 557) JP 2001-161296 A (pages 2 to 4 and Table 6) JP-A-1-285169 (pages 413 to 414) Japanese Patent No. 3022305 (pages 1 to 4) JP-A-64-74958 (page 313) JP 2003-310191 A (pages 2 to 3) JP 2002-335895 A (first page) Japanese Patent Application Laid-Open No. 6-153837 (pages 2 to 4)

  The present invention was created with the intention of solving the above-described conventional problems, and an object of the present invention is to provide noodles for long-term storage and a method for producing the same. More specifically, the present invention provides noodles for long-term storage having no deterioration in quality due to sterilization and having the same excellent flavor and texture as ordinary boiled noodles, and a method for producing the same. The purpose is to do.

  As a result of intensive research to solve the above problems, the present inventors have performed primary sterilization in a process of drying raw noodles to obtain dry noodles, and secondary in a process of boiling dry noodles to make boiled noodles. By sterilizing, boiled noodles with a pH of 4.2 or less, and boiled noodles aseptically, they can be stored at room temperature for a long period of time, and have excellent flavor and texture after long-term storage, with excellent quality and long-term storage It was found that noodles can be obtained. That is, by carrying out such a method, the sterilization step before boiled noodles and the bactericidal step after boiled noodles, which have been conventionally performed, can be omitted. As a result, the texture of boiled noodles It was found that a decrease in the amount can be avoided. Furthermore, in the case where the container is filled with boiled noodles and then sterilized by heating without aseptic filling, the conventional long-lasting bacteria are sterilized by sterilizing the non-heat-resistant bacteria attached to the container and the surface of the noodles. It was found that noodles can be produced with a very good texture compared to life noodles.

  Specifically, the method for producing long-term storage noodles of the present invention is not limited by theory, but has been completed based on the following bacteria control theory. First, non-heat-resistant bacteria are sterilized from the surface to the center of dry noodles by performing primary sterilization by drying raw noodles to obtain dry noodles. Next, the surface of the boiled noodles is sterilized by performing secondary sterilization by the process of boiling the dried noodles to boiled noodles. In this secondary sterilization, even if microorganisms such as bacteria adhere to the surface of the dry noodles after the raw noodles are dried, the sterilization can be performed. Furthermore, in the step of boiled and boiled dry noodles, heat-resistant bacteria that cannot be sterilized by primary sterilization and secondary sterilization can be bacteriostatically by setting the pH of the obtained boiled noodles to pH 4.2 or less. The obtained boiled noodles are aseptically filled in a sterilized container and sealed under aseptic conditions, thereby preventing adhesion of microorganisms that can grow at pH 4.2 or lower.

  Further, unlike the conventional method for producing long-term storage noodles, in this method for producing long-term storage noodles, heat sterilization is not performed at a temperature exceeding 100 ° C. under pressure. Later, it was found that noodles for long-term storage with excellent texture and excellent quality could be obtained, and the present invention was completed based on this. In particular, the texture of the long-term storage noodles of the present invention is so excellent that it cannot be distinguished from the texture of freshly boiled noodles immediately after production and boiled at 100 ° C. under normal pressure. Furthermore, the noodles for long-term storage of the present invention are equivalent to boiled noodles that are stored for 2 minutes or more after boiling dry noodles at 100 ° C. under normal pressure and then sealed at room temperature for 30 minutes under normal pressure. Having the above texture, it can be evaluated by sensory evaluation, and the texture is much better than conventional long-life noodles.

  When comparing the method for producing long-term storage noodles of the present invention and the production of conventional long-term storage noodles, there are cases in which raw noodles are conventionally boiled with an acid solution, but the obtained boiled noodles have an appropriate hardness When boiled, it takes a short time to sterilize sufficiently for long-term storage, and the center of the noodles cannot be sterilized. Therefore, sterilization was necessary after obtaining the boiled noodles. Conventionally, raw noodles may be dried at a high temperature such as 70 ° C., 84 ° C. to 95 ° C., or 100 ° C. or more to obtain dry noodles. Long-term preservation cannot be imparted. Although combinations other than heat-resistant bacteria can be sterilized by combining drying at less than 100 ° C. and boiling, heat-resistant bacteria cannot be sterilized by combining these. However, the present inventors have found that by setting the pH of boiled noodles to 4.2 or less, the bacteriostatic state of the heat-resistant bacteria can be maintained for a long time, and the boiled noodles can be stored for a long time. The drying conditions and boiled conditions employed in the method of the present invention do not adversely affect the quality of the obtained long-term storage noodles, so that very good quality long-term storage noodles can be obtained.

  The first method of the present invention is a method for producing noodles for long-term storage, wherein raw noodles are dried under conditions of 50 ° C. or more and less than 100 ° C. and 50% RH or more and 80% RH or less, and the water content is 15 A step of obtaining dry noodles by weight% or less; a step of boiling the dry noodles at a temperature of 70 ° C. to 100 ° C. to obtain boiled noodles; a step of adjusting the pH of the boiled noodles to pH 3.7 to 4.2; Filling the sterilized container with aseptic boiled noodles under aseptic pH; and sealing the container under aseptic conditions, the method comprising bringing the raw noodles or the dry noodles to 100 ° C. It does not include a step of heating at a temperature exceeding 30 ° C., and does not include a step of heating noodles with the obtained rice cake.

  In one embodiment of the first method of the present invention, the pH of the boiled noodles is adjusted to pH 3.7 to 4.2 by boiling the dry noodles in an acidic aqueous solution at a temperature of 70 ° C. or higher and 100 ° C. or lower. Can be done.

  In one embodiment of the first method of the present invention, the method of the present invention may not include the step of spraying fats and oils on the noodles with the pH adjusted.

  In one embodiment of the first method of the present invention, the method of the present invention may further comprise the step of spraying sterile oil and fat under aseptic conditions on the boiled noodles having the pH adjusted.

  In one embodiment of the first method of the present invention, the oxygen concentration in the sealed container may be less than 5%.

  In one embodiment of the first method of the present invention, the raw noodles include the following steps: a step of kneading noodle raw materials under reduced pressure to obtain noodle dough; and pressure extruding the noodle dough Can be produced by a method including a step of obtaining raw noodles.

  In one embodiment of the first method of the present invention, the noodle raw material may comprise durum flour.

  In one embodiment of the first method of the present invention, the dry noodles may be macaroni.

  In one embodiment of the first method of the present invention, the dry noodles may be spaghetti.

  In one embodiment of the first method of the present invention, the dry noodles may include an organic acid or glycine.

  In one embodiment of the first method of the present invention, the dry noodles may include one or more texture improvers selected from gluten, starch, polysaccharides, egg white and calcium preparations.

  In one embodiment of the first method of the invention, the acidic aqueous solution may comprise one or more flavor improvers selected from salt, amino acid salt, sucrose and whey minerals.

  In one embodiment of the first method of the present invention, the container may be made of a heat resistant foamed resin that is resistant to microwave heating.

  In one embodiment of the first method of the present invention, ethanol gas may be enclosed in the sealed container, and the concentration of the ethanol gas may be 0.5% or more.

  The second method for producing long-term storage noodles of the present invention is to dry raw noodles under conditions of 50 ° C. or higher and lower than 100 ° C. and 50% RH or higher and 80% RH or lower, and a moisture content of 15% by weight or lower. A step of obtaining noodles; a step of boiling the dry noodles at a temperature of 70 ° C. to 100 ° C. to obtain boiled noodles; a step of adjusting the pH of the boiled noodles to pH 3.7 to 4.2; the pH is adjusted Boiled noodles in a container; heating the container and the boiled noodles in the container at a temperature of 90 ° C. or higher and 100 ° C. or lower for 1 minute or more and 30 minutes or less; The method includes a step of sealing, and the method does not include a step of heating the raw noodles, the dry noodles, or the boiled noodles at a temperature exceeding 100 ° C.

  In one embodiment of the second method of the present invention, the pH of the boiled noodles is adjusted to pH 3.7 to 4.2 by boiling the dry noodles in an acidic aqueous solution at a temperature of 70 ° C. or higher and 100 ° C. or lower. Can be done.

  In one embodiment of the second method of the present invention, the method of the present invention may not include the step of spraying fats and oils on the noodles with the pH adjusted.

  In one embodiment of the second method of the present invention, the method of the present invention may further include the step of spraying fats and oils on the noodles with the pH adjusted.

  In one embodiment of the second method of the present invention, the oxygen concentration in the sealed container may be less than 5%.

  In one embodiment of the second method of the present invention, the raw noodles include the following steps: a step of kneading noodle raw materials under reduced pressure to obtain noodle dough; and pressure extruding the noodle dough Can be produced by a method including a step of obtaining raw noodles.

  In one embodiment of the second method of the present invention, the noodle raw material may comprise durum flour.

  In one embodiment of the second method of the present invention, the dry noodles may be macaroni.

  In one embodiment of the second method of the present invention, the dry noodles may be spaghetti.

  In one embodiment of the second method of the present invention, the dry noodles may include an organic acid or glycine.

  In one embodiment of the second method of the present invention, the dried noodles may include one or more texture improvers selected from gluten, starch, polysaccharides, egg white and calcium preparations.

  In one embodiment of the second method of the present invention, the acidic aqueous solution may comprise one or more flavor improvers selected from sodium chloride, amino acid salts, sucrose and whey minerals.

  In one embodiment of the second method of the present invention, the container may be made of a heat resistant foamed resin that is resistant to microwave heating.

  In one embodiment of the second method of the present invention, ethanol gas may be enclosed in the sealed container, and the concentration of the ethanol gas may be 0.5% or more.

  According to the present invention, it is possible to efficiently produce noodles for long-term storage that have no quality deterioration due to sterilization, have the same flavor and texture as ordinary boiled noodles, and can be stored for a long time. It becomes possible. Furthermore, the noodles for long-term storage obtained according to the present invention are not sterilized by heating after boiled and before and after filling and sealing, especially when aseptically filling. It has the advantage of no degradation. Even when heat sterilization is performed after filling, there is little deterioration in texture and noodles for long-term storage having a texture superior to conventional long-life noodles can be obtained. In addition, since the noodle strings do not bend, it is easy to loosen when eating, and it is not necessary to add oil for improving loosening. If no oil is added, the oily taste on the flavor can be eliminated and the problem of oxidation of the oil does not occur in the first place, so that the storage stability can be further improved as compared with the case where oil is used.

  Hereinafter, the present invention will be described in detail. Throughout this specification it should be understood that the singular forms also include the plural concept unless specifically stated otherwise. In addition, it is to be understood that the terms used in the present specification are used in the meaning normally used in the art unless otherwise specified.

<Ingredients for long-term storage noodles>
In the present specification, the term “noodles for long-term storage” refers to noodles sealed in a container, which have been subjected to heat sterilization treatment and acidic aqueous solution treatment in the production process, and can be stored at room temperature for about two weeks or more. Say. The “normal temperature” is preferably about 3 ° C. to about 40 ° C., more preferably about 10 ° C. to about 30 ° C., further preferably about 15 ° C. to about 25 ° C., and most preferably 20 ° C. is there. “Long term” is about 2 weeks or more, preferably about 1 month or more, more preferably about 2 months or more, more preferably about 3 months or more, more preferably about 4 months or more, more preferably Is about 5 months or more, more preferably about 6 months or more, more preferably about 7 months or more, more preferably about 8 months or more, more preferably about 9 months or more, more preferably about 10 months As described above, the period is most preferably about 12 months or longer. In one embodiment, the noodles of the present invention are long life noodles (LL noodles).

  In the present specification, “noodles” refers to processed products of noodle dough. The “noodle dough” refers to a mixture or kneaded product obtained by mixing or kneading noodle raw materials.

(I. Noodle raw materials)
(1. Flour)
Noodle raw materials include flour. In the present specification, flour means crushed material or powder obtained from cereal grains. Examples of cereals include wheat, buckwheat, barley, rye, corn, rice, bean, millet, millet. As a grain, wheat or buckwheat is preferable, and wheat is more preferable. Examples of wheat include durum wheat and normal wheat. Ordinary wheat is classified into hard wheat, intermediate wheat, and soft wheat. Durum wheat, hard wheat and intermediate wheat are preferable for noodles, and durum wheat is particularly preferable for macaronis.

  Flour that passes through when wheat other than durum wheat is crushed and sieved with a 210 μm sieve is called flour. Grain flour with a grain size of 250-1000 μm, which is coarse grain derived from durum wheat, is called semolina. Semora refers to the coarse flour left on the sieve after semolina is sieved. Semoral is the coarse flour that remains on the sieve after sieving it. It is known that there are two types of flour called farina: 1) coarse flour derived from durum wheat compared to semolina, or coarse flour derived from ordinary wheat; Regardless of the type of wheat that is, flour of grain size between flour and semolina. Regardless of the type of wheat used as a raw material, flour is further divided into middle (about 500 to 600 μm), fine (about 350 to 400 μm), coarse mid ring (about 250 to 300 μm) and fine mid ring (about 150) depending on the particle size. ˜200 μm). In order to obtain good quality pasta, the particle size of the flour is preferably about 350-500 μm.

  Wheat flour is also classified into strong flour, semi-strong flour, medium strength flour, and weak flour according to the type of wheat used as a raw material. Strong flour is produced from hard wheat. Semi-strong flour is produced from hard wheat. Medium flour is produced from intermediate wheat. Soft flour is produced from soft wheat. Strong flour, quasi-strong flour, medium flour, and weak flour are also closely related to protein content. The strong flour usually has a protein content of 11.5% or more, preferably 11.5% to 14.5%. The semi-strong powder usually has a protein content of 11.5% or more, preferably 11.5% to 13.5%. The medium flour usually has a protein content of 8.0% or more, preferably 8.0% to 10.0%. The soft flour generally has a protein content of 9.5% or less, preferably 6.5% to 9.5%. In the present invention, strong powder, quasi-strong powder and medium-strength powder are preferable, strong powder and quasi-strong powder are more preferable, and strong powder is most preferable.

  The preferable protein content of the strong flour used as the noodle raw material in the present invention is 13.0% or more and 14.5% or less. The preferred protein content of the semi-strong powder used as the noodle raw material in the present invention is 11.5% or more and less than 13.0%. The preferred protein content of the medium flour used as the noodle raw material in the present invention is 8.0% or more and less than 11.5%. The preferred protein content of the thin flour used as the noodle raw material in the present invention is 6.5% or more and less than 8.0%.

  Only one type of flour may be used, or two or more types may be used in combination. Preferably only one type is used.

  Flour can be produced from cereal by methods well known in the art. For example, flour may be produced by grinding and sieving cereal grains with a mortar. The flour is preferably wheat flour or buckwheat flour, more preferably wheat flour. The flour is preferably durum flour. Durum flour refers to flour obtained from durum wheat.

  The amount of flour contained in the noodle raw material can be appropriately determined by those skilled in the art. The amount of flour contained in the noodle raw material is preferably about 40% to about 90% by weight, more preferably about 50% to about 80% by weight, and more preferably about 60% to about 90% by weight of the total amount of the noodle raw material. 80% by weight.

(2. Acid)
The noodle raw material may contain an acid. When the noodle raw material contains acid, boiled noodles obtained by boiling this noodle will have bactericidal and bacteriostatic effects, and it will be possible to more efficiently suppress the growth of surviving bacteria during long-term storage It becomes. The acid may be an organic acid or an inorganic acid, but is an edible acid. Organic acids are preferred. An organic acid refers to a compound having one or more carboxyl groups in the structure. Organic acids are edible organic acids. Examples of organic acids include, but are not limited to, lactic acid, acetic acid, citric acid, adipic acid, malic acid, gluconic acid, fumaric acid, phytic acid, succinic acid, tartaric acid, and the like. Particularly preferred organic acids are lactic acid, citric acid and gluconic acid. Lactic acid and citric acid have the advantage of a relatively strong bacteriostatic action. Gluconic acid has the advantage of having relatively little effect on taste. Examples of inorganic acids include hydrochloric acid, sulfuric acid, phosphoric acid and carbonic acid. The acid is preferably an acid described in the list of designated additives in Appendix 2 of the Food Sanitation Law. Only one type of these acids may be used, or two or more types may be used in combination.

  The amount of acid contained in the noodle raw material can be appropriately determined by those skilled in the art. The amount of the acid contained in the noodle raw material is preferably about 0.01 wt% to about 5 wt%, more preferably about 0.01 wt% to 3 wt%, and still more preferably about 0.00 wt% of the total amount of the noodle raw material. 05% to about 1% by weight.

(3. salt)
The noodle raw material may include a salt. As used herein, the term “salt” refers to a reaction product obtained by substituting one or more dissociable hydrogen ions contained in an acid with a cation (eg, metal ion). The salt may be an organic acid salt or an inorganic acid salt. The salt is preferably an organic acid salt. The salt may be an acidic salt, a neutral salt, or a basic salt. Acid salts are preferred. Alternatively, the salt is preferably a salt that brings a texture-improving effect to the blended noodles. For example, Kansai is a mixture of one or more of sodium carbonate, potassium carbonate, sodium hydrogen carbonate, and phosphate, which gives the texture and texture that are peculiar to Chinese noodles and smoothes the texture. Are known. Various phosphates or polymerized phosphates are known to improve the texture of the blended noodles. The salt is preferably a salt described in the list of designated additives in Appendix 2 of the Food Sanitation Law.

  Examples of organic acid salts include metal salts of the above organic acids. The organic acid salt can be, for example, lactic acid, acetic acid, citric acid, malic acid, gluconic acid, fumaric acid, succinic acid or tartaric acid such as sodium salt, potassium salt, calcium salt and the like. In particular, the use of sodium lactate improves the water retention of boiled noodles and prevents deterioration due to drying during storage of boiled noodles.

  Examples of salts include sodium chloride, i.e. sodium chloride. In the present specification, the term “salt” is used as defined above. Therefore, a salt added as a seasoning such as salt is also included in the salt as long as it falls within the above definition.

  Examples of inorganic acid salts include metal salts of the above inorganic acids. The inorganic acid salt can be, for example, hydrochloric acid, sulfuric acid, phosphoric acid, sodium carbonate salt, potassium salt, calcium salt and the like.

  The amount of salt contained in the noodle raw material can be appropriately determined by those skilled in the art. The amount of salt contained in the noodle raw material is preferably about 0.01 wt% to about 5 wt%, more preferably about 0.05 wt% to about 3 wt% of the total amount of the noodle raw material, Preferably from about 0.1% to about 1% by weight. If the amount of salt contained in the noodle raw material is too large, the salt will dissolve in the acidic aqueous solution in the process of boiling dry noodles produced from this raw material in the acidic aqueous solution, and the pH of the acidic aqueous solution will rise too much due to buffering action. Therefore, it is preferable not to add excessive salt to the noodle material, and it is more preferable not to positively add salt to the noodle material.

(4. Glycine)
The noodle raw material may include glycine. When the noodles contain glycine, boiled noodles obtained by boiling this noodles have bactericidal and bacteriostatic effects, and it is possible to more efficiently suppress the growth of surviving bacteria during long-term storage Become.

Glycine (also known as aminoacetic acid or glycochol) is an amino acid having the composition formula C ₂ H ₅ NO ₂ and a molecular weight of 75.07.

  The amount of glycine contained in the noodle raw material can be appropriately determined by those skilled in the art. The amount of glycine contained in the noodle raw material is preferably about 0.01 wt% to about 5 wt%, more preferably about 0.05 wt% to about 3 wt% of the total amount of the noodle raw material, Preferably, it is about 0.1 wt% to about 2 wt%.

(5. Texture improver)
The noodle raw material may contain one or more texture improving agents. As used herein, “texture improving agent” refers to any substance that improves the texture of boiled noodles. In the present specification, the texture (also referred to as texture) refers to a sensation obtained when eating noodles, and includes, for example, sensations such as mouth feel, texture, throat, texture, and texture. As the texture improving agent, for example, the texture can be improved by changing the hardness of the noodles, so that a material that adjusts the hardness of the noodles can be used as the texture improving agent. Examples of the texture improving agent include, but are not limited to, gluten, starch, polysaccharides, egg white, calcium preparation and the like. Gluten improves the elasticity of noodles. Starch smoothes the noodles. The polysaccharide improves the hardness of the noodles. Egg white improves the hardness of noodles and strengthens the stiffness.

  The amount of the texture improving agent contained in the noodle raw material can be appropriately determined by those skilled in the art. The amount of the texture improving agent contained in the noodle raw material is preferably about 0.01 wt% to about 30 wt%, more preferably about 0.01 wt% to about 20 wt% of the total amount of the noodle raw materials. Even more preferably from about 0.1 wt% to about 10 wt%, most preferably from about 1 wt% to about 7 wt%.

(6. Water)
The noodle raw material may include water. The water may be any of soft water, intermediate water and hard water. The amount of water contained in the noodle raw material is preferably about 5% by weight to about 50% by weight of the total amount of the noodle raw material, more preferably about 15% by weight to about 40% by weight, and further preferably about 20% by weight. % By weight to about 35% by weight.

(7. Other raw materials)
The noodle raw material may contain other additives as necessary in addition to the noodle raw material as long as the effect of the method of the present invention is not disturbed. Examples of other additives include seasonings; cane; colorants; emulsifiers; milk proteins; food materials (for example, vegetables such as tomatoes and spinach, squid, etc.). Examples of seasonings include sugar, amino acids, nucleic acids and the like. The blending amount of the seasoning is preferably about 0.001% by weight to about 5% by weight, more preferably about 0.005% by weight to about 1% by weight of the total amount of noodle raw materials, and more preferably about 0%. 0.01 wt% to about 0.5 wt%.

(II. Production of raw noodles)
Raw noodles can be produced according to methods well known in the art. For example, it can be produced by preparing a noodle dough by kneading the noodle raw materials as described above and extruding the noodle dough under pressure, rolling it into a flat plate, or stretching it.

  The raw noodles to be produced can have any shape. Examples of shapes that can be taken by raw noodles include, but are not limited to, rod shapes, strip shapes, plate shapes, disk shapes, tubular shapes, ribbon shapes, shell shapes, and the like. Among raw noodles, stick-shaped or strip-shaped noodles are particularly referred to as “raw noodles”.

  Among the noodles that have been obtained by the above-described pressure extrusion only, cut out, or stretched, the noodles having a water content of more than 20% by weight are referred to as “raw noodles” in the present specification. On the other hand, “dry noodles” in the present specification refers to noodles having a water content of 20% by weight or less. The moisture content of the raw noodles is preferably about 20% to about 40% by weight, more preferably about 25% to about 35% by weight, and most preferably about 30% by weight. By drying the raw noodles to a certain moisture content, “dry noodles” can be obtained. The moisture content of the dried noodles is preferably about 20% by weight or less, more preferably about 5% by weight to about 20% by weight, and further preferably about 8% by weight to about 15% by weight. The process of drying raw noodles to obtain dry noodles will be described later in the section “VI. Production of noodles for long-term storage”.

  In the present specification, “water content” refers to the ratio of the weight of water contained in noodles to the weight of the whole noodles. For example, when 1 g of water is contained in 100 g of noodles, the water content of the noodles is 1% by weight. Methods for measuring moisture content are known to those skilled in the art. For example, first measure the weight of the noodles, then hold the noodles at 135 ° C. for 2 hours, measure the weight of the noodles after holding for 2 hours, and decrease after holding for 2 hours compared to before holding The moisture content can be determined from the measured weight.

  Under reduced pressure, the noodle raw material is kneaded to obtain a noodle dough, the noodle dough is subjected to pressure extrusion to obtain raw noodles, and dry noodles obtained by drying the raw noodles (for example, macaronis) Compared to dry noodles obtained by cutting or stretching, the structure is dense and has high hardness. Dry noodles having such a high hardness can roughen the surface even when boiled in an acidic aqueous solution with a low pH, are less likely to melt and disintegrate in the boil, and take a relatively long time to boil, so the surface can be sufficiently sterilized. And it has the advantage that it is easy to adjust the bactericidal value. Therefore, raw noodles that become dry noodles having such a high hardness by drying are particularly suitable for the present invention.

  Examples of raw noodles produced by the above materials and methods include, but are not limited to, macaroni, udon, raw noodles, Japanese soba noodles, and Chinese noodles. There are no particular limitations on the type of raw noodles that can be used in the production of the noodles for long-term storage of the present invention, but macaroni is particularly preferred.

“Macaroni” (commonly called “pasta”) means durum wheat semolina, durum wheat ordinary flour (ie, non-semolina flour), strong wheat farina, or strong wheat Ordinary wheat flour (ie, powder other than farina), water added to this, kneaded, extruded from a macaroni molding machine with a pressure of 80 kg or more per 1 cm ² , then cut noodles and aged and dried Noodles. Macaroni is generally manufactured by a method of kneading noodle raw materials under reduced pressure to obtain a noodle dough, and then extruding the noodle dough under pressure, and has high hardness.

  Macaroni is mainly divided into long pasta and short pasta. Examples of long pasta include spaghetti, spaghettini, vermicelli, capellini, capelli d'angelo, pappardelle, tagliatelle, phytocine, zite, bucatini, lasagnete ricci, linguine, lasagnete ricci and lasagne. Examples of short pasta include macaroni, rigatoni, manique, penne, farfalle, concillie, fusilli, cavatappi, cappelletti, lumaquine, luote, risoni, semini, gnocchi, ravioli, olecchiette, spiral and shell.

  There are no particular limitations on the type of macaroni that can be used in the production of the noodles for long-term storage of the present invention, but macaroni or spaghetti is particularly preferred. Macaroni refers to a short pasta having a tubular or other shape with a cross-sectional diameter of 2.5 mm or more (preferably about 3 mm to 1 cm, more preferably about 3 mm to about 5 mm). Spaghetti means a rod-like long pasta having a cross-sectional diameter of 1.2 mm or more, or a tubular long pasta having a cross-sectional diameter of less than 2.5 mm. Preferably, the spaghetti is a rod-like long pasta having a circular cross section and a diameter of about 1.6 mm to about 1.9 mm.

(III. Acidic aqueous solution)
In this specification, “acidic aqueous solution” refers to an acidic aqueous solution. Acidity means that the pH is less than 7.0. As used herein, the pH is preferably the pH measured at 20 ° C. The pH of the boiled noodles is adjusted to acidic by boiling the dry noodles using an acidic aqueous solution, or by immersing the boiled noodles in an acidic aqueous solution, and the growth of surviving bacteria during storage of the boiled noodles The noodles can be preserved for a long period of time. In addition, by boiling dry noodles using an acidic aqueous solution, it is possible to enhance the effect of heat sterilization as compared with the case of boiling dry noodles with neutral boil water.

(1. acid)
The acidic aqueous solution contains an acid. The acid used in the present invention may be an inorganic acid or an organic acid. Preferably, it is an organic acid. An organic acid refers to a compound having one or more carboxyl groups in the structure. Organic acids are edible organic acids. Examples of organic acids include, but are not limited to, lactic acid, acetic acid, citric acid, adipic acid, malic acid, gluconic acid, fumaric acid, phytic acid, succinic acid, tartaric acid, and the like. Particularly preferred organic acids are lactic acid, citric acid and gluconic acid. Lactic acid and citric acid have the advantage of a relatively strong bacteriostatic action. Gluconic acid has the advantage of having relatively little effect on taste. Examples of inorganic acids include hydrochloric acid, sulfuric acid, phosphoric acid and carbonic acid. The acid is preferably an acid described in the list of designated additives in Appendix 2 of the Food Sanitation Law. Only one type of these acids may be used, or two or more types may be used in combination. The acid is preferably the same acid as that contained in the noodle raw material.

  The acid concentration in the acidic aqueous solution is preferably 3.7 to 4.2, more preferably pH 3.8 to 4.2, and more preferably pH 3.9 to 4.2. It can be determined as appropriate. The acid concentration in the acidic aqueous solution is such that the pH of the acidic aqueous solution is preferably 4.2 or less, more preferably 2.0 to 4.2, still more preferably pH 2.5 or more and less than 4.0. It can be appropriately determined according to the type of acid used.

  It is also possible to enhance the bactericidal and bacteriostatic effects by increasing the acid concentration while maintaining an arbitrary pH value. The concentration of the acid can be easily determined depending on the type of acid used.

  If the acid concentration in the acidic aqueous solution is too high, the resulting long-term storage noodles may exhibit a sour or bitter taste. If the acid concentration in the acidic aqueous solution is too low, the pH cannot be adjusted and the bacteriostatic effect may not be obtained.

(2. Salt)
The acidic aqueous solution may contain a salt. As used herein, the term “salt” refers to a reaction product obtained by substituting one or more dissociable hydrogen ions contained in an acid with a cation (eg, metal ion). The salt may be an organic acid salt or an inorganic acid salt. The salt is preferably an organic acid salt. The salt may be an acidic salt, a neutral salt, or a basic salt. Acid salts are preferred. The salt is preferably the same salt as the salt contained in the noodle raw material. The salt is preferably a salt described in the list of designated additives in Appendix 2 of the Food Sanitation Law.

  Examples of organic acid salts include metal salts of the above organic acids. The organic acid salt can be, for example, lactic acid, acetic acid, citric acid, malic acid, gluconic acid, fumaric acid, succinic acid or tartaric acid such as sodium salt, potassium salt, calcium salt and the like. In particular, the use of sodium lactate improves the water retention of boiled noodles and prevents deterioration due to drying during storage of boiled noodles.

  Examples of salts include sodium chloride, i.e. sodium chloride. In the present specification, the term “salt” is used as defined above. Therefore, a salt added as a seasoning such as salt is also included in the salt as long as it falls within the above definition.

  Examples of inorganic acid salts include metal salts of the above inorganic acids. The inorganic acid salt can be, for example, hydrochloric acid, sulfuric acid, phosphoric acid, sodium carbonate salt, potassium salt, calcium salt and the like.

  The concentration of the salt in the acidic aqueous solution is such that the pH of the boiled noodles is preferably 3.7 to 4.2, more preferably 3.8 to 4.2, more preferably 3.9 to 4.2. It can be determined as appropriate. The acid salt concentration in the acidic aqueous solution is such that the pH of the acidic aqueous solution is preferably 4.2 or less, more preferably 2.0 to 4,2, more preferably pH 2.5 or more and less than 4.0. In addition, it can be appropriately determined according to the type of acid used. In order to suppress acidity, the pH is preferably less than 4.0.

  When an acid and a salt coexist in an acidic aqueous solution, a buffering action occurs, and a pH change due to a concentration variation of the acid or salt is reduced. Therefore, pH adjustment when the production method of the present invention is carried out continuously is facilitated.

  It is also possible to enhance the bactericidal and bacteriostatic action by increasing the salt concentration while maintaining an arbitrary pH value. The concentration of the salt can be readily determined depending on the acid used and the type of salt.

  The concentration of the salt in the acidic aqueous solution is preferably about 0.1 wt% to about 1.0 wt%, more preferably about 0.2 wt% to about 0.5 wt%. If the concentration of the salt in the acidic aqueous solution is too high, the obtained long-term storage noodles may have a sour or bitter taste. If the amount of the salt in the acidic aqueous solution is too large, it becomes difficult to lower the pH of the acidic solution by adding acid, and if the pH of the acidic solution is lowered to the desired pH, the acidity becomes stronger, and the flavor of the resulting noodles is impaired. Therefore, from the viewpoint of this flavor, it is preferable not to add an excessive amount of salt in the acidic aqueous solution, and it is more preferable not to positively add the salt to the acidic aqueous solution.

  In addition, salt or an amino acid salt such as sodium glutamate can be used as the salt. These salts are useful in that they can function as a flavor improving agent described later.

(3. Flavor improver)
The acidic aqueous solution may contain one or more flavor improvers. As used herein, “flavor improver” refers to any substance that improves the flavor of boiled noodles. In the present specification, the flavor refers to a taste that is a characteristic of a food by five tastes (sweet, sour, salty, pungent, bitter), umami, richness, aroma, and the like. By adding the flavor improving agent to the acidic aqueous solution, it becomes possible to reduce the acidity or bitterness of the boiled noodles caused by the acidic treatment. The flavor improver is preferably used to reduce sourness.

  Examples of flavor improvers include, but are not limited to, sucrose or whey minerals, or mixtures thereof.

  The concentration of the flavor improving agent in the acidic aqueous solution can be appropriately determined by those skilled in the art as necessary.

(IV. Container)
In the present invention, the “container” used to fill boiled noodles can be any container that can be sealed. The container may be colored, completely transparent, or translucent (colored transparent). The container may be provided with decoration or information display such as characters or symbols, or may be a container without such decoration or information display.

  The container may have an integrated structure as a whole, or may have a two-part structure that is divided into a lid portion and a bottom portion. It is preferable to take a two-part structure for convenience during manufacture.

  The container may be any container material as long as it can maintain the sealed state after sealing the noodles with boil. The container material is preferably a synthetic resin.

  The synthetic resin can be any synthetic resin. Conventionally, any synthetic resin used for food packaging can be used. Examples of the synthetic resin include polyolefin, styrene resin, polyethylene terephthalate, methacrylic resin, nylon, polycarbonate, polymethylpentene, thermosetting resin, and cellophane. The synthetic resin is preferably selected from the group consisting of polyethylene, polystyrene, polypropylene, polyethylene terephthalate, polymethyl methacrylate, nylon and polymethylpentene.

  The container material is preferably heat resistant. The container material is more preferably resistant to microwave heating. “Tolerant to microwave heating” means that the container is neither deformed nor melted when heated in a microwave oven at 1200 W for 1 minute. Examples of container materials that are resistant to microwave heating include heat resistant polystyrene, polypropylene, polycarbonate, high impact polystyrene, and the like.

  The container material is preferably a foamed resin. If the container material is foamed resin, when the noodles for long-term storage are heated together with the packaging container before eating, for example, in a microwave oven, the heat of the warm noodles for long-term storage is not easily transmitted to the packaging container, and the packaging container is It has the advantage of being easy to have.

The container material also preferably has a low oxygen permeability. Oxygen is used for the growth of aerobic bacteria. For this reason, if the oxygen permeability of the container material is too high, aerobic bacteria in the container are likely to propagate. The use of a container material having a low oxygen permeability is not only advantageous for suppressing the growth of aerobic bacteria, but also effective for preventing oxidative deterioration of the contents. Oxygen permeability of the container material is preferably a ^{0cc / m 2 / 24h~500cc / m} 2 / 24h, more preferably ^{0cc / m 2 / 24h~50cc / m} 2 / 24h. Examples of the container material satisfying such oxygen permeability include aluminum oxide, resin deposited with silicon oxide or aluminum, resin bonded with aluminum foil, resin coated with polyvinyl alcohol (PVA), or ethylene vinyl Examples thereof include a resin obtained by coextruding an alcohol copolymer (EVOH).

  The container material is preferably a heat-resistant foamed resin (for example, heat-resistant polystyrene, polypropylene, polycarbonate, high-impact polystyrene, or a combination thereof). As the container material, a container material having a low oxygen permeability (for example, aluminum oxide, silicon oxide, aluminum, PVA, EVOH, etc.) and a heat-resistant foamed resin are laminated by, for example, vapor deposition, bonding, coating, or coextrusion. Can be manufactured. Preferably, the container used in the production method of the present invention is a heat-resistant container that enables cooking by microwave heating.

A container is manufactured from the container material by any known method. The shape of the container is not limited and may be a bag or a box. The oxygen permeability of the manufactured container is preferably 0 to 500 cc / 24 h per 1 m ² of the surface area of the container, and more preferably 0 to 50 cc / 24 h per 1 m ² of the surface area of the container.

  The heat-resistant container is used for filling noodles with boiled food after sterilization. Methods for sterilizing containers are well known in the art. Examples of the method of sterilizing the container include, for example, a method of sterilizing the surface with ultraviolet rays, a method of sterilizing the surface with 35% hydrogen peroxide, a high-pressure steam sterilization method, an ethylene oxide gas sterilization method, a radiation sterilization method, an electron beam Examples include, but are not limited to, a sterilization method, a plasma sterilization method, and a hot water sterilization method.

(V. Fats and oils)
In the production method of the present invention, fats and oils can be sprayed on boiled noodles. If the container is filled with noodles with boil and not heated, the fat must be sterile and must be sprayed on the noodles under boil. When heating is performed after filling the container with boiled noodles, it is not necessary to sterilize the fats and oils. The fat may be any edible fat. Examples of fats and oils include soybean oil, rapeseed oil, sesame oil, corn oil, cottonseed oil, rice oil, safflower oil, coconut oil, sunflower oil, olive oil and the like. Only one type of oil or fat may be used, or two or more types may be used in combination.

  Oils and fats may be sprayed on boiled noodles alone, or may be sprayed after mixing with other substances such as emulsifiers and water.

  The emulsifier can be any edible emulsifier. Examples of the emulsifier include, but are not limited to, monoglycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, Examples include stearoyl calcium lactate, lecithin, enzyme-decomposed lecithin, and enzyme-treated lecithin.

  The manufacturing method of emulsified oil and fat is well known. For example, emulsified fats and oils can be obtained by determining the ratio of fats and oils and water according to the emulsifier used, and stirring with a homomixer. Emulsified oils and fats are particularly advantageous for loosening boiled noodles.

  When heating is not performed after filling the container with boiled noodles, the fats and oils used in the present invention must be completely sterilized to prevent contamination of the product with bacteria. Various sterilization methods are well known. The fats and oils can be sterilized, preferably using a sterilizing filter. The opening of the sterilization filter is preferably about 0.2 μm or less, more preferably about 0.1 μm to about 0.2 μm, and still more preferably about 0.2 μm. Examples of the sterilizing filter material include PVDF (polyvinylidene fluoride), nylon 66, PTFE (polytetrafluoroethylene), and the like. Other sterilization methods include dry heat sterilization. A person skilled in the art can appropriately determine an appropriate sterilization method according to the types of fats and oils and emulsifiers and the production equipment.

(VI. Production of noodles for long-term storage)
One method for producing the noodles for long-term storage according to the present invention is to dry raw noodles under conditions of 50 ° C. or more and less than 100 ° C. and 50% RH or more and 80% RH or less, and a moisture content of 15% by weight or less. Boiled the dried noodles at a temperature of 70 ° C. or higher and 100 ° C. or lower to obtain boiled noodles; a step of adjusting the pH of the boiled noodles to pH 3.7 to 4.2; the pH adjusted Filling the boiled noodles into a sterilized container under aseptic conditions; and sealing the container under aseptic conditions.

  Another method for producing the noodles for long-term storage according to the present invention is to dry raw noodles under conditions of 50 ° C. or more and less than 100 ° C. and 50% RH or more and 80% RH or less, and a moisture content of 15% by weight or less. Boiled the dried noodles at a temperature of 70 ° C. or higher and 100 ° C. or lower to obtain boiled noodles; a step of adjusting the pH of the boiled noodles to pH 3.7 to 4.2; the pH was adjusted Boiled noodles in a container; heating the container and boiled noodles in the container at a temperature of 90 ° C. or higher and 100 ° C. or lower for 1 minute to 30 minutes; and sealing the container under aseptic conditions The process of carrying out is included.

  The raw noodles can be any raw noodles produced by a method known in the art as described in “II. Production of Raw Noodles” above. As described above, raw noodles are noodles having a water content of more than 20% by weight.

  The raw noodles are dried at a temperature of about 50 ° C. or more and less than about 100 ° C. under a humidity condition of about 50% RH or more and about 80% RH or less.

  The temperature during drying is more preferably about 70 ° C to less than about 100 ° C, particularly preferably about 75 ° C to less than about 100 ° C, and most preferably about 80 ° C to less than about 100 ° C. By drying at a temperature of about 50 ° C. or higher, non-heat-resistant bacteria are sterilized from the surface to the center of raw noodles. The temperature during drying is preferably less than 95 ° C, more preferably less than 90 ° C, and most preferably less than 85 ° C. Bacteria that can grow at a pH of 4.2 or lower, that is, acidophilic bacteria, molds and yeasts, have low heat resistance, and are sterilized in this drying step. If the temperature at the time of drying is too low, sterilization at the time of drying becomes insufficient, and the resulting noodles for long-term storage may decay during storage. If the temperature at the time of drying is too high, the protein contained in the raw noodles may be excessively denatured and the texture of the resulting long-term storage noodles may be very hard and inelastic. In addition, flavor deterioration may occur.

  The humidity during drying is more preferably about 55% RH or more and 80% RH or less.

  Drying may be performed at a constant temperature and humidity, or may be performed by gradually changing the temperature and humidity. For example, when raw noodles are raw noodles (for example, macaronis) obtained by kneading noodle raw materials under reduced pressure to obtain noodle dough and then extruding the noodle dough under pressure, It is very dense and difficult to dry, and there is a large difference between the rate of evaporation of water on the surface and the rate of diffusion of internal moisture to the surface. It is preferable to dry the noodles slowly or stepwise without drying too rapidly.

  The time required for drying depends on the denseness and thickness of the raw noodles to be dried. Appropriate drying conditions for the density and thickness of the tissue of a particular raw noodle can be readily determined by those skilled in the art.

  Drying can be performed using any method known in the art as long as it is at a temperature of about 50 ° C. or higher and lower than about 100 ° C. under humidity conditions of 50% RH or more and 80% RH or less. Drying can be performed using a rotating drum, a band conveyor, a tunnel dryer, or the like. When the raw noodles are short pasta such as macaroni, drying is preferably performed using a rotating drum or a band conveyor. When the raw noodles are long pasta such as spaghetti, it is preferable to dry using a tunnel dryer.

  In this way, the raw noodles are dried until the water content is 15% by weight or less to obtain dry noodles. Preferably, it is dried to 5 to 14% by weight, more preferably 8 to 13% by weight, and more preferably 10 to 12% by weight. If the drying is insufficient, the water content becomes high and deterioration such as decay and discoloration is likely to occur. If the drying is excessive, cracks occur and the quality deteriorates. The drying time is not particularly limited, and the drying time is the time required to achieve a water content of 15% by weight or less, preferably 5% by weight to 14% by weight under the above-described conditions. The time is preferably 3 to 30 hours, more preferably about 4 to 15 hours. Drying gradually over a relatively long time is advantageous in terms of sterilizing bacteria and improving the texture of the noodles.

  Dry noodles are boiled at a temperature of 70 ° C. or higher and 100 ° C. or lower in an acidic aqueous solution or water. Dry noodles can be poured into an acidic aqueous solution or water at any temperature. It is preferable to add dry noodles when the acidic aqueous solution or water reaches a temperature of 70 ° C. or higher and 100 ° C. or lower. If the temperature of the acidic aqueous solution or water when the dry noodles are added is too low, the noodles may be excessively swollen before the temperature of the acidic aqueous solution or water reaches a temperature of about 70 ° C. or higher and about 100 ° C. or lower. . The pH of the noodles may be adjusted in one step by boiling the dried noodles in an acidic aqueous solution, or in several steps by adding acid several times during the boiling of the dried noodles in the acidic aqueous solution. The pH may be adjusted, and dry noodles may be boiled with non-pH-adjusted water (for example, ion-exchanged water, tap water, etc.), and boiled dry noodles may be transferred to an acidic aqueous solution from the middle and boiled Alternatively, the pH may be adjusted by boiling dry noodles with water and then immersing them in an acidic aqueous solution. When boiled noodles in boiled noodles after boiled dry noodles with non-pH-adjusted water, this acidic aqueous solution needs to be sterilized in a production method that does not include a step of heating the noodles with boiled pH is there. By making all the processes after boiling aseptic processes, contamination by bacteria that can grow at pH 4.2 or lower can be prevented. However, in another manufacturing method including a step of heat sterilization with a container filled with noodles with pH-adjusted boil, this acidic aqueous solution does not need to be sterilized.

  The temperature for boiling dry noodles is preferably about 70 ° C. or higher and about 100 ° C. or lower, more preferably about 80 ° C. or higher and about 100 ° C. or lower, more preferably about 85 ° C. or higher and about 100 ° C. or lower, particularly preferably about 90 ° C. or higher. It can be about 100 ° C. or less, most preferably about 95 ° C. or more and about 100 ° C. or less. By boiling the dried noodles at such a temperature, it is possible to sterilize bacteria that can grow at a pH of 4.2 or less and adhere to the surface of the dried noodles after drying. Since the dry noodles are sterilized to the center in the drying step and the surface of the dry noodles only needs to be sterilized in the boiling step, it is possible to boil to a desired hardness with the core remaining. When it is intended to warm with a microwave oven after applying the sauce before eating, it is preferable to boil the noodles with a boil since the moisture in the sauce moves to the boiled noodles during the warming.

  The pH of the acidic aqueous solution is adjusted according to a method known in the art so that the pH of the resulting boiled noodles becomes pH 3.7 to 4.2. By setting the pH of the boiled noodles to 4.2 or less, heat-resistant bacteria that cannot be sterilized in the raw noodle drying process and the dry noodle boiling process can be bacteriostatic.

  In the method of the present invention, any heating device (for example, a heating kettle or the like) can be used in the step of boiling dry noodles. The heating instrument is any heating container that can contain water and dry noodles. The heating device is preferably capable of performing cooking operations such as stirring and heating while containing water and dry noodles. When boiling dry noodles, it may or may not be stirred. Dry noodles can be boiled more uniformly by stirring by stirring using a stirring blade, stirring by boiled water convection, stirring by bubbling, or the like. For example, a conventionally well-known potting device can be used as a heating device, and examples of such a padding device include a heating pot, a heating and stirring pot, and a reversing type continuous pouring apparatus.

  Specifically, any heating apparatus can be used in the step of obtaining noodles by boiling. The heating method of these heaters can be any heating method. For example, various heating methods such as steam heating, electric heater heating, heating by direct fire, microwave heating or electromagnetic heating are possible. Steam heating is preferable in terms of industrial production efficiency, equipment cost, and ease of temperature control.

  The time to boil the dried noodles can vary depending on the temperature at which the dried noodles are boiled, the type, thickness and size of the dried noodles to be used, the moisture content of the boiled noodles when the intended boiled rice is boiled. In view of these factors, one skilled in the art can easily determine the time to boil. In certain embodiments, the boil time is preferably about 3 minutes to about 25 minutes, more preferably about 5 minutes to about 15 minutes, particularly preferably about 6 minutes to about 10 minutes. For example, when a dried spaghetti having a thickness of about 1.2 mm to about 1.9 mm is boiled at 100 ° C., the boil time is preferably about 4 minutes to about 13 minutes. As a further example, when the dried spaghetti having a thickness of about 1.4 mm is boiled at 100 ° C., the boiling time is preferably about 5 minutes, and when the dried spaghetti having a thickness of about 1.8 mm is boiled at 100 ° C. The time is preferably about 11 minutes.

  In the present specification, “boiled time” refers to the time during which dry noodles are heated in an acidic aqueous solution or water. For example, even if the dried noodles are heated to 100 ° C. in advance and the dried noodles are poured into an acidic aqueous solution or water at about 90 ° C. at this temperature, the dried noodles are heated in the acidic aqueous solution or water. Is considered. If the dry noodles are in an acidic aqueous solution or water at about 50 ° C. or higher, the dry noodles are considered heated in the acidic aqueous solution or water.

  In one method for producing the noodles for long-term storage according to the present invention, the noodles are drained under aseptic conditions in order to avoid contamination with bacteria that cause spoilage. When performing heat sterilization after filling the container, draining is not necessarily performed under aseptic conditions. Draining can be accomplished by any means. For example, draining is performed by placing noodles that have been boiled on top of a “zaru” or “net” with a hole smaller than the size of the noodles. Can be achieved by shaking several times or by leaving. Of course, it is not necessary to drain the noodles that have been boiled down very precisely, and there is no problem even if the container is filled with some water remaining. In general, it is desirable to drain the water until no water drops. However, at the industrial level, if draining is performed until water does not dripping at all, it may take too much time, and the resulting noodles may not be moistened and become difficult to fill.

  In a preferred embodiment of the method for producing long-term storage noodles of the present invention, the water content of the boiled noodles when boiled is preferably about 50% to about 80% by weight, about 50% to about 78% by weight, about The boil time is adjusted so that it is 54 wt% to about 76 wt%, more preferably about 57 wt% to about 70 wt%, and particularly preferably about 58 wt% to about 66 wt%. The moisture content when boiled up means the moisture content contained in boiled noodles immediately after draining. By boiling so that the moisture content of the boiled noodles becomes a predetermined value, even after storage for a long period of time (for example, about 6 months), the boil does not stretch, and there is stiffness. Therefore, the texture does not decrease, and the dried noodles can be boiled at 100 ° C. under normal pressure and then sealed at room temperature for 30 minutes under normal pressure. When heat sterilization is performed with steam after filling the container, boiled noodles hardly absorb moisture from the steam if heat sterilization is performed for a short time (for example, about 1 to 5 minutes), but heat sterilization is performed for a long time ( For example, in the case of about 6 minutes to about 30 minutes), boiled noodles can absorb moisture from the steam, and therefore it is preferable to set the moisture content to be reduced accordingly.

  The pH of the obtained boiled noodles is preferably 3.7 to 4.2, more preferably 3.8 to 4.2, and more preferably pH 3.9 to 4.2.

  The boiled noodles may be filled in the container as it is, or aseptic fats and oils may be sprayed before filling the container, or fats and oils may be sprayed after filling the container. Spraying boiled noodles with fats and oils can further improve the loosening of boiled noodles. The method and amount of oil spraying are known in the art.

  In order to avoid the entry of bacteria that cause spoilage, filling with boiled noodles, spraying of fats and oils and sealing of the container are preferably performed under aseptic conditions or a clean environment close to aseptic conditions. When heat sterilization is performed after filling, filling and spraying of fats and oils may be performed in a normal industrial production environment without using aseptic conditions. Boiled noodle filling, oil spraying, and container sealing are carried out under aseptic or nearly aseptic conditions to avoid contamination of bacteria, eliminating the need for further sterilization after container sealing. . Therefore, quality deterioration due to sterilization treatment, which has been a problem in conventional methods for producing long-term storage noodles, is avoided. Preferably, boiled noodles filling, oil spraying and container sealing are performed in a sterile or near-sterile room, preferably such a sterile or near-sterile room, preferably the National Aeronautics and Space Administration (NASA) standard. Class 100,000 or higher clean room, more preferably the US Aerospace Standard class 10,000 or higher clean room, more preferably the US Aerospace Standard A clean room having a cleanliness of class 1,000 or higher, more preferably a cleanroom having a cleanliness of class 100 or higher of the US Aerospace Standard.

  In the method of the present invention, it is necessary when filling boiled noodles under normal industrial production environment and then spraying oil or fat, or when adjusting pH by dipping boiled noodles in non-sterilized acidic aqueous solution Accordingly, heating is performed in order to sterilize the non-heat-resistant microorganisms adhering to the surface of the noodles in the container and the boil. The container and boiled noodles filled in the container are preferably heated at a temperature of about 90 ° C. to about 100 ° C. for about 1 minute to about 30 minutes, more preferably about 90 ° C. to about 100 ° C. It is heated for 1 minute or more and about 14 minutes or less, more preferably about 95 ° C. or more and about 100 ° C. or less for about 1 minute or more and about 10 minutes or less. Heat for 1 minute to 5 minutes. Heating is performed by any method known in the art. Heating is preferably carried out by a method in which steam is sprayed directly onto the noodles in a container and filled straw. The purpose of this heating is to sterilize non-heat-resistant microorganisms adhering to containers such as trays and non-heat-resistant microorganisms adhering to or mixing in boiled noodles during pH adjustment or filling. It is enough to be sterilized. In the heat sterilization method of the prior art, it is necessary to sterilize the center of the noodles with boil, so the heating conditions become extremely severe, and the quality deterioration of the boiled noodles after heat sterilization is extremely significant. On the other hand, in the method of the present invention, the center part of the noodles is sterilized in the drying process, and it is not necessary to sterilize the center part of the noodles by boiling in this heating stage. Since sterilization is sufficient, quality deterioration of the boiled noodles does not occur so much after heat sterilization, and noodles for long-term storage with good quality can be obtained. After heat sterilization in this way, the container is sealed with a sterilized lid.

In a preferred embodiment, the air content in the container filled with the noodles for long-term storage of the present invention is about 70% or less, preferably about 50 to 60%. The air content refers to the ratio of the volume of air to the capacity of the container. The volume of air can be obtained by subtracting the volume of solids such as boiled noodles from the capacity of the container. The simplest method for measuring the air content is as follows. First, the capacity of the container is measured. For example, the weight of an empty container is measured, and then the weight is measured with water filled in the container. The weight obtained by subtracting the weight of the empty container from the weight of the water is the maximum amount of water that can enter the container. Since 1 g of water is 1 ml, the volume of the container is determined from this amount of water. Calculated. As is well known in the art, the density of water is maximum when the water temperature is 4 ° C. and becomes 0.999973 g / cm ³ , but since the change in density due to the change in water temperature is small, 1 g as described above. Can be estimated as 1 ml. Next, the water is discarded, boiled noodles are put, and the weight of the container containing only the boiled noodles is measured. Next, with the noodles in the boil, add water to the container and measure the weight. By subtracting the weight of the container containing only the boiled noodles from the weight of the boiled noodles and water, the weight of the added water is obtained, and the weight of this water is converted into a volume to obtain the container. You can know the volume of air that was occupied. Since the container has a certain air content, a space for applying seasoning ingredients (for example, sauce) to the noodles in the container can be obtained. Moreover, when a container has a fixed air content, adhesion of noodles is prevented and the effect of the loosening improvement of noodles is also acquired.

  In a preferred embodiment, in order to suppress quality deterioration due to oxidation during storage, the oxygen concentration in the container sealed with long-term storage noodles is less than about 5%, more preferably less than about 4%, and even more preferably Less than about 3%, more preferably less than about 2%, more preferably less than about 1%, and most preferably less than about 0.5%. Various methods for reducing the oxygen concentration in a sealed container are well known. The method for lowering the oxygen concentration in the sealed container is not particularly limited. For example, the air in the container is aseptically replaced with an inert gas of nitrogen and / or carbon dioxide at the time of sealing. A method is mentioned. Or you may reduce the oxygen concentration of the air in a container by enclosing and sealing an oxygen absorber. Alternatively, a container laminated with an oxygen absorbing material may be used. By reducing the oxygen concentration of the air in the container in this way, quality deterioration due to oxidation of the noodles during storage can be prevented, and in addition, in the unlikely event that aerobic microorganisms such as mold are mixed when filling the container. However, the microorganism can be bacteriostatic.

  In a preferred embodiment, ethanol may be encapsulated. If ethanol is encapsulated, even if microorganisms are mixed in the container, the growth of microorganisms during the storage period can be suppressed. The ethanol gas concentration in the container in which the noodles for long-term storage are sealed is preferably about 0.5% or more, more preferably about 1% or more, still more preferably about 1.5% or more, and further preferably Is about 2.0% or more. The ethanol gas concentration in the container in which the noodles for long-term storage are sealed is preferably about 5.0% or less, more preferably about 4.0% or less, still more preferably about 3.0% or less, More preferably, it is about 2.0% or less. The method for adjusting the ethanol gas concentration in the sealed container is not particularly limited. For example, when sealing, liquid ethanol is sprayed to seal the ethanol in the container, and this ethanol is vaporized. The method of adjusting ethanol gas concentration by this is mentioned. Alternatively, a sterilized sustained-release preparation that gradually vaporizes ethanol may be enclosed in a container. Thus, by mixing ethanol gas into the air in the container, it is possible to prevent the growth of microorganisms during storage, particularly mold.

  In the production of the noodles for long-term storage according to the present invention, the boiled noodles are kept in a cold state (for example, a temperature of about 45 ° C. or less) even if they are filled in the container in a warm state (for example, a temperature higher than about 45 ° C.). The container may be filled with. Alternatively, when boiled noodles are filled in a container and then sterilized by heating, the container may be sealed after the boiled noodles are cooled, or the container may be sealed in a warm state before the boiled noodles are cooled. From the viewpoint of industrial production efficiency, it is preferable to seal the container in a warm state before the noodles are cooled by boiling. When the container is sealed in a state where the noodles are warm, the saturated vapor pressure in the container becomes high, so that water evaporates from the noodles and the container is cooled by the outside air, so that dew condensation occurs inside the container. When there is a gap between the boiled noodles and the container, the upper part of the filled boiled noodles tends to be relatively dry. In addition, since the boiled noodles are soft in the warm state, they may be crimped by their own weight, the noodle strings may shrink, and the bottom of the container may become clogged, resulting in poor loosening. Therefore, when sealing the container while the boiled noodles are warm, the sealed container is inverted until the boiled noodles cool and harden (that is, until the temperature of the boiled noodles reaches about 45 ° C. or less). In addition, it is preferable to return to a normal orientation after the temperature is about 45 ° C. or lower. By inverting, evaporative drying of boiled noodles on the upper side when placed in the original direction is eased, further homogenization of moisture distribution is promoted, hardness variation of boiled noodles is less likely to occur, and The effect that boiled noodles are kept in a good state is obtained.

(VII. Storage of noodles for long-term storage)
The noodles for long-term storage of the present invention thus produced can be stored at room temperature. The temperature for storing the noodles for long-term storage of the present invention is preferably about 3 ° C to about 40 ° C, more preferably about 10 ° C to about 30 ° C, and particularly preferably about 15 ° C to 25 ° C. Most preferably, it is about 20 ° C. Of course, the long-term storage noodles of the present invention can be stored at a temperature lower than room temperature (for example, from about −20 ° C. to about 5 ° C.). However, since the gelatinized starch in the long-term storage noodles may be easily aged under low temperature conditions, the long-term storage noodles of the present invention are preferably stored at room temperature.

  The long-term storage noodles of the present invention can be stored for a long time at room temperature. The long-term storage noodles of the present invention are preferably about 2 weeks or more, preferably about 1 month or more, more preferably about 2 months or more, more preferably about 3 months or more, more preferably about 4 months or more. More preferably about 5 months or more, more preferably about 6 months or more, more preferably about 7 months or more, more preferably about 8 months or more, more preferably about 9 months or more, more preferably about It can be stored at room temperature for 10 months or more, most preferably for about 12 months or more.

  Whether the noodles for long-term storage of the present invention can be stored for a long time at room temperature can be easily determined by methods known in the art. For example, whether or not it can be stored at room temperature for a long period of time is determined by sampling a sample over time from a plurality of noodles for long-term storage that have been sealed at room temperature and measuring the number of viable bacteria contained in 1 g of the sampled sample. Can be determined. The viable count can be measured by a method known in the art. As a method for measuring the number of viable bacteria, based on the Food Sanitation Act, standard agar plate mixing method for aerobic bacteria, GAM agar plate mixing method for anaerobic bacteria, and potato dextrose agar plate coating for fungi Law.

In the present specification, when the number of viable bacteria per 1 g of the noodles stored at 20 ° C. for 2 weeks is 10 ⁶ or less, the noodles can be stored for a long time. In the noodles for long-term storage according to the present invention, the number of viable bacteria per 1 g of the sample when stored for 2 weeks is preferably 10 ⁵ or less, more preferably 10 ⁴ or less, and further preferably 10 ³ or less. , still more preferably 10 ² or less, and most preferably 10 or less. In the noodles for long-term storage of the present invention, the number of viable bacteria per 1 g of the sample when stored for 6 months is preferably 10 ⁵ or less, more preferably 10 ⁴ or less, and still more preferably 10 ³ or less. , and still more preferably 10 ² or less, and most preferably 10 or less.

The long-term storage noodles of the present invention have substantially no growth of bacteria even when stored at 20 ° C. for 2 weeks. “Substantially no growth of bacteria when stored at 20 ° C. for 2 weeks” means that the number of viable bacteria per gram of noodles for long-term storage after storage at 20 ° C. for 2 weeks is immediately after production (ie, refers to 1000 times the number of viable bacteria per sample 1g of long-term storage for noodles prepared 1 day) (that is, 10 ³ times) or less. This ratio is preferably 100 times or less, more preferably 50 times or less, and even more preferably 10 times or less.

  The noodles for long-term storage of the present invention produced as described above may be eaten as they are, or may be eaten after being heated. Preferably, it is heated immediately before eating. The noodles for long-term storage of the present invention can be heated by any method. The noodles for long-term storage of the present invention can be conveniently heated, for example, by heating in a microwave oven, by boiling, boiling, roasting, or steaming. When a container filled with long-term storage noodles is heated by a microwave oven, boiled water, fried, steamed or the like, it is preferably opened immediately before heating. When heating by hot water bathing, the container is preferably hot water bathed in an unopened state and then opened.

  The noodles for long-term storage of the present invention may be eaten without adding other food ingredients, or may be eaten after sauce or seasoning, ingredients, etc. are applied or tempered. Examples of sauces include tomato sauce, white sauce, curry sauce, meat sauce, Japanese-style soup sauce, Worcester sauce, soy sauce and the like. Examples of seasonings include salt, spices (for example, pepper and chili), curry powder, and bonito. Examples of ingredients include meat, eggs, vegetables (for example, tomatoes, peppers, basil), spices (for example, garlic), pork, seaweed, fried chicken, tempura, noodles, octopus, egg, Examples include ginger, herb, and green seaweed. Such sauces, seasonings, ingredients, etc. may be applied or warmed before heating the noodles for long-term storage, or may be applied or warmed immediately before eating the noodles for long-term storage. When the noodles for long-term storage are sprinkled or mixed with a sauce with a high amount of moisture before heating, the noodles absorb moisture from the sauce during the heating, so the noodles for long-term storage are noodles boiled in advance It is preferable. In this case, the boiled boiled noodles absorb moisture by heating together with the sauce and the like, and the core is hard and the outside is soft, so that it has a good texture. Mixing a high-moisture sauce with noodles will improve the texture.

  Preferably, the noodles for long-term storage according to the present invention are equal to or more than boiled noodles which are stored at 20 ° C. for 2 weeks, boiled dry noodles at 100 ° C. under normal pressure, and then left to stand at normal temperature for 30 minutes Have a texture. The long-term storage noodles of the present invention are at 20 ° C., more preferably about 1 month, more preferably about 2 months, more preferably about 3 months, more preferably about 4 months, more preferably about 5 Months, more preferably about 6 months, more preferably about 7 months, more preferably about 8 months, more preferably about 9 months, more preferably about 10 months, most preferably about 12 months Even when stored, the dried noodles are boiled at 100 ° C. under normal pressure, and then sealed and allowed to stand at room temperature for 30 minutes under normal pressure.

  The normal pressure means a pressure in a state where neither the pressure reduction treatment nor the pressure treatment is performed, and usually means a pressure equal to the atmospheric pressure, generally about 1 atm. “Even after storage at 20 ° C. for 2 weeks, the dried noodles are boiled at 100 ° C. under normal pressure and then sealed at room temperature for 30 minutes under normal pressure and have a texture equal to or higher than that of boiled noodles” Noodles for long-term storage stored at 2 ° C for 2 weeks and boiled noodles boiled at 100 ° C under normal pressure, then boiled for 30 minutes at room temperature under normal pressure, and warmed in a microwave oven under the same conditions. When the feelings are compared, it means that the texture of the long-term storage noodles is substantially the same as or better than the texture of boiled noodles. The same applies to flavor, ease of loosening, and color tone. “Substantially the same” means noodles for long-term storage after being stored at 20 ° C. for 2 weeks, and boiled noodles that have been dried and boiled at 100 ° C. under normal pressure, and then left to stand at room temperature under normal pressure for 30 minutes. When the textures are compared by heating them with a microwave oven or the like under the same conditions, the textures cannot be distinguished. For comparison, boiled noodles are drained after being boiled, and then left in a sealed state to prevent evaporation of moisture.

  For comparison, the time to boil dry noodles at 100 ° C. under normal pressure may vary depending on the thickness of the dry noodles, and the time to boil to normally eat dry noodles may be selected.

  Whether or not it has a texture equal to or higher than that of boiled noodles that are stored at 20 ° C. for 2 weeks, boiled at 100 ° C. under normal pressure, and then sealed at room temperature for 30 minutes under normal pressure. , May be determined by sensory evaluation, or may be determined by measuring a texture analysis value known in the art.

  The texture of boiled noodles can be analyzed by means of measuring mechanical properties known in the art. For example, as a method for analyzing the texture, a commercially available measuring instrument creep meter (for example, manufactured by Yamaden, model: RE-33005) is used to measure the breaking strength when the specimen (namely, noodles) is deformed. Is mentioned.

  Hereinafter, the present invention will be described more specifically with reference to Examples and Comparative Examples, but the present invention is not limited to these.

(Example 1 and Comparative Examples 1-3: Comparison between raw noodles and dry noodles, and the effect of pH of boiled noodles)
First, raw spaghetti noodles were produced. 100 parts by weight of durum wheat semolina and 32 parts by weight of water were kneaded with a mixer for 20 minutes under reduced pressure to obtain a noodle dough. Next, this noodle dough was subjected to pressure extrusion using a macaroni molding machine (La Parmigiana; pasta machine (model: D-45)), so that the diameter was 1.7 mm and the length was 240 mm. Spaghetti raw noodles with a circular cross section were obtained. A portion of this raw noodle was held at 135 ° C. for 2 hours, the weight of the noodles after being held for 2 hours was measured, and the moisture content was measured from the weight reduced after holding for 2 hours compared to before holding The water content of the spaghetti raw noodles was 29% by weight.

  Spaghetti raw noodles were dried stepwise at 50 to 85 ° C. at 50 to 80% RH for a total of about 4 hours and 40 minutes to obtain dry spaghetti noodles. A portion of this dry noodle was held at 135 ° C. for 2 hours, the weight of the noodles after 2 hours was measured, and the moisture content was measured from the weight decreased after 2 hours compared to before holding, The water content of the spaghetti dry noodles was 12% by weight.

  In a 6.0 liter pan, 3.0 liters of an acidic aqueous solution containing 0.1%, 0.15%, 0.2% or 0.3% by weight of lactic acid was boiled under normal pressure. . The pH of this aqueous solution at 20 ° C. was 3.1, 3.0, 2.9 or 2.7, respectively. After boiling, the dry noodles (300 g) or raw noodles (375 g) were added to the acidic aqueous solution in the pan. Dry noodles were boiled with an acidic aqueous solution having a pH of 3.1, 3.0 or 2.9 at 20 ° C., and raw noodles were boiled only with an acidic aqueous solution having a pH of 2.7 at 20 ° C. Subsequently, while stirring under normal pressure, dry noodles were boiled at about 98 ° C. to about 100 ° C. for 8 minutes and raw noodles for 3.5 minutes. Next, the acidic aqueous solution, which is boiled water, was drained in a sterile booth.

  Part of the resulting boiled noodles are held at 135 ° C. for 2 hours, the weight of the noodles after 2 hours is measured, and the moisture content is measured from the weight reduced after 2 hours of holding compared to before holding As a result, the water content of boiled noodles was 61% by weight for both boiled noodles obtained from dry noodles and boiled noodles obtained from raw noodles. Further, the pH of the obtained boiled noodles was measured. The pH of boiled noodles was measured at 20 ° C. after adding 100 cc of deionized water to 50 g of noodles, soaking for 10 minutes or more, and then crushing at 1000 rpm for 5 minutes with a multi-blender. As a measuring instrument, a glass electrode type hydrogen ion concentration meter (model F-23) manufactured by Minato Seisakusho was used. As a result, the pH of boiled noodles was 5.0 when using an acidic aqueous solution of pH 3.1, 4.5 when using an acidic aqueous solution of pH 3.0, and 2.9 for pH of boiled noodles obtained from dry noodles. When an acidic aqueous solution was used, it was 4.2. The boiled noodle obtained from raw noodles was 4.2.

Further, polypropylene (PP) / EVOH / PP (48 wt% / 4 wt% / 48 in size of 180 mm in length, 118 mm in width, and 44 mm in height, which was sterilized with 35% hydrogen peroxide solution and rinsed with sterilized water. wt%; total thickness 0.7 mm; the container oxygen permeability ^{1.5cc / m 2 / 24h),} 1 single container one of the boiled noodles noodles boiled obtained from boiled noodles and raw noodles obtained from noodles It was filled under aseptic conditions with 180 g per unit. The oil was not sprayed on the boiled noodles. After that, this boiled noodle-containing heat-resistant polypropylene container is treated with hydrogen peroxide solution and is aluminum-deposited PET12 (μm) / nylon 25 (μm) / CPP35 (μm) (total thickness 72 μm). ; the lid of oxygen permeability 1.5cc / m 2 / ^24h) covered under sterile oxygen concentration perform nitrogen substitution to be about 0.5%, this by heat-sealing the this lid and the container The container was sealed. Thereby, the spaghetti sealed in the container was obtained.

  In order to examine whether the obtained spaghetti can be stored for a long period of time, the spaghetti was stored at 35 ° C., which is a temperature suitable for bacterial growth, for 3 months. 10 g of spaghetti from the date of manufacture and the third month of storage were removed, and the number of aerobic and anaerobic general viable bacteria was measured by the standard agar plate pour method and GAM agar plate pour method (the fungus was completely sterilized) As a result, the number of fungi was not measured). Each sample of 0.1 g of spaghetti was sprinkled on a petri dish and incubated. The results are shown in Table 1 below.

その結果、製造日にはいずれの場合も生菌は検出されなかった。乾麺を茹でて茹で麺のｐＨを４．２とした場合、３５℃で３ヶ月間保存した後も菌の増殖は認められなかった。しかし、生麺を茹でた場合および乾麺を茹でて茹で麺のｐＨを４．５または５．０とした場合、３５℃で３ヶ月間保存した後では、菌が著しく増殖した。このことから、生麺を乾燥して乾麺を得て、この乾麺を酸性水溶液中で茹でて茹で麺のｐＨを４．２以下とすることにより、容器に密封されたスパゲッティが長期保存可能であることが示された。

As a result, no viable bacteria were detected in any case on the production date. When the dried noodles were boiled and the pH of the boiled noodles was 4.2, no bacterial growth was observed after storage at 35 ° C. for 3 months. However, when raw noodles were boiled and when dry noodles were boiled and the pH of the boiled noodles was 4.5 or 5.0, the bacteria grew significantly after storage at 35 ° C. for 3 months. From this, the raw noodles are dried to obtain dry noodles, and the dry noodles are boiled in an acidic aqueous solution and the pH of the boiled noodles is adjusted to 4.2 or less, so that the spaghetti sealed in the container can be stored for a long time. It was shown that.

  Further, the spaghetti of Example 1 was heated for 15 minutes in a microwave oven at 500 W for 2 minutes (however, when heating 180 g of boiled noodles) for the spaghetti of Example 1 and storage 3 months, 15 people We tasted it by an experienced panelist.

  For the comparison of the texture, 300 g of the same spaghetti dry noodle used for producing the noodles for long-term storage was boiled for 8 minutes at 100 ° C under normal pressure in a pan containing 3.0 liters of water. Then, it was allowed to seal for 30 minutes at normal temperature under normal pressure to produce spaghetti for sensory evaluation criteria. Similar to the spaghetti of the present invention, this sensory evaluation reference spaghetti was heated in a microwave oven at 500 W for 2 minutes (however, when heating 180 g of boiled noodles) and sampled by 15 skilled panelists.

  As a result, it was revealed that the spaghetti on the date of manufacture and the third month of storage was a spaghetti with extremely good quality equivalent to the flavor and texture of the spaghetti for sensory evaluation standards stored for only 30 minutes.

(Examples 2-3 and Comparative Examples 4-5: Influence of use of salt in acidic aqueous solution)
Dry noodles were obtained in the same manner as in Example 1 above.

  In a pan having a capacity of 6.0 liters, 3.0 liters of an acidic aqueous solution containing lactic acid and sodium lactate having the concentrations shown in Table 2 below were boiled under normal pressure. The pH of this aqueous solution at 20 ° C. is also shown in Table 2 below. After boiling, the dried noodles (300 g) were added to the pan acidic aqueous solution. Subsequently, the mixture was boiled at about 98 ° C. to about 100 ° C. for 8 minutes while stirring under normal pressure. Next, the acidic aqueous solution, which is boiled water, was drained in a sterile booth.

  Part of the resulting boiled noodles are held at 135 ° C. for 2 hours, the weight of the noodles after 2 hours is measured, and the moisture content is measured from the weight reduced after 2 hours of holding compared to before holding As a result, the water content of boiled noodles was 61% by weight. Further, the pH of the obtained boiled noodles was measured by the same method as in Example 1 above. The results are shown in Table 2 below.

  In order to confirm the taste of these spaghetti, these spaghetti were heated in a microwave oven at 500 W for 2 minutes (however, when boiled noodles were heated for 180 g) and sampled by 15 skilled panelists. The results are shown in Table 2 below. As a result, when an organic acid salt is used in combination, the buffering action works to make it difficult to lower the pH of the acidic aqueous solution, and when the pH of the boiled noodles is 4.3 or 4.5, the resulting boiled noodles taste. It has been found that a strong acidity is felt and is not preferred, and therefore it is preferred not to add salt actively.

（比較例６〜７：生麺の乾燥温度と乾麺の品質）
乾燥温度を４５℃（比較例６）または１１０℃（比較例７）とした以外は実施例１と同様にして、容器に密封されたスパゲッティを得た。

(Comparative Examples 6-7: Drying temperature of raw noodles and quality of dry noodles)
Spaghetti sealed in a container was obtained in the same manner as in Example 1 except that the drying temperature was 45 ° C. (Comparative Example 6) or 110 ° C. (Comparative Example 7).

  This spaghetti was stored at 35 ° C. for 3 months, and the number of bacteria was measured in the same manner as in Example 1. As a result, when the drying temperature was 45 ° C., the spaghetti was spoiled. When the drying temperature was 110 ° C., the spaghetti did not rot. The spaghetti having a drying temperature of 110 ° C. exhibited a brown color tone in the state of dry noodles, the surface was too hard, and a brownish color tone even after being boiled. When spaghetti having a drying temperature of 110 ° C. was sampled three months after storage in the same manner as in Example 1, the surface was too hard and the texture was poor.

(Example 1 and Comparative Examples 8 to 10: Comparison between the noodles for long-term storage of the present invention and LL noodles produced by a conventional production method)
The long-term storage noodles produced in Example 1 were used as the long-term storage noodles of the present invention.

  As an example of a conventional manufacturing method, boiled spaghetti obtained in the same manner as in Example 1 is filled into an unsterilized container, and the air in the container is replaced with nitrogen to an oxygen concentration of 0.5%, and then sealed. Then, after obtaining the spaghetti sealed in the container, the container-sealed spaghetti was sterilized by heating at 100 ° C. for 40 minutes (Comparative Example 8).

  As another example of the conventional production method, the spaghetti in a dry noodle state obtained in the same manner as in Example 1 is boiled for 4 minutes at 98 ° C. to 100 ° C. in pH-unadjusted water, and then in a half-boiled noodle state Was immersed in a 1.4% by weight lactic acid aqueous solution at 20 ° C. for 1 minute to prepare a spaghetti in a noodle state with a pH adjusted half-boiled rice cake. When the pH and water content of this spaghetti were measured in the same manner as in Example 1, the pH was 4.2 and the water content was 54% by weight. This pH-adjusted half-boiled noodle-like spaghetti was filled in an unsterilized container, and the whole container was sterilized by heating at 125 ° C. for 2 minutes to make the spaghetti fully boiled in a noodle state. When the water content of this completely boiled noodle-like spaghetti was measured in the same manner as in Example 1, the water content was 61% by weight. Under aseptic conditions, the air in the container was purged with nitrogen to an oxygen concentration of 0.5%, and then covered with a sterilized lid and hermetically sealed to obtain spaghetti sealed in the container (Comparative Example 9).

  As another example of the conventional production method, the spaghetti in the dry noodle state obtained in the same manner as in Example 1 is boiled at 98 ° C. to 100 ° C. for 7 minutes in water not adjusted to pH and cooled with running water for 45 seconds. After draining, boiled noodle-like spaghetti was immersed in a 1.0% by weight lactic acid aqueous solution at 20 ° C. for 1 minute to obtain a boiled noodle-like spaghetti adjusted to pH. When the pH and water content of this spaghetti were measured in the same manner as in Example 1, the pH was 4.2 and the water content was 60% by weight. This spaghetti is filled in an unsterilized container, and this container is repeatedly heated and pasteurized with 135 ° C steam for 5 seconds 8 times, and further steamed with saturated steam at 100 ° C for 15 minutes. Noodle state was set. When the water content of this completely boiled noodle-like spaghetti was measured in the same manner as in Example 1, the water content was 61% by weight. Under aseptic conditions, the air in the container was purged with nitrogen to an oxygen concentration of 0.5%, and then covered with a sterilized lid and hermetically sealed to obtain spaghetti sealed in the container (Comparative Example 10).

  In order to investigate whether the obtained spaghetti could be stored for a long time, these spaghetti were stored at 20 ° C. Take 10 g of spaghetti on the date of manufacture and 6 months of storage, respectively, and use the standard agar plate pour method, GAM agar plate pour method and potato dextrose agar plate smear method to determine the number of aerobic and anaerobic general viable bacteria and The fungal count was measured. Each sample of 0.1 g of spaghetti was sprinkled on a petri dish and incubated, but no viable bacteria were detected in any of Example 1 and Comparative Examples 8-10.

  Furthermore, for these spaghetti, the sealed state of the container at the 6th month of storage is opened and heated in a microwave oven at 500 W for 2 minutes (when boiled noodles are heated 180 g), and sampled by 15 skilled panelists In addition, flavor, texture, ease of loosening and color tone were evaluated. For comparison, 300 g of the same spaghetti dry noodle as used to produce the long-term storage noodles was boiled at 100 ° C. for 8 minutes in a pan containing 3.0 liters of water and drained. The spaghetti for sensory evaluation criteria was manufactured by leaving it sealed for 30 minutes at room temperature under pressure. Similar to the spaghetti of the present invention, this sensory evaluation reference spaghetti was heated in a microwave oven at 500 W for 2 minutes (however, when heating 180 g of boiled noodles) and sampled by 15 skilled panelists. The results are shown in Table 3 below.

この結果、本発明の製造方法によって製造され、６ヶ月保存されたスパゲッティは、３０分間しか保存していない官能評価基準用のスパゲッティの風味、食感および色調と同等の、極めて品質良好な風味、食感および色調を有し、かつほぐれやすいという利点があるスパゲッティであることが明らかになった。一方、従来の製造方法で製造されたスパゲッティはいずれも、茹でた後に加熱殺菌を施すことによって麺が湾曲し、ほぐれが悪く、風味および食感も官能評価基準用のスパゲッティと比較して極めて劣るという欠点があった。このことから、本発明の製造方法が従来の製造方法と比較して極めて良好な製造方法であることがわかった。

As a result, the spaghetti produced by the production method of the present invention and stored for 6 months has a very good flavor equivalent to the flavor, texture and color of the spaghetti for sensory evaluation criteria stored for only 30 minutes, It became clear that it is a spaghetti that has the texture and color tone and has the advantage of being easily loosened. On the other hand, all of the spaghetti manufactured by the conventional manufacturing method is bent by heat sterilization after boiling, the noodles are bent, the looseness is bad, and the flavor and texture are extremely inferior to the spaghetti for sensory evaluation criteria. There was a drawback. From this, it was found that the production method of the present invention is a very good production method as compared with the conventional production method.

(Examples 4-7 and Comparative Examples 11-12: Relationship between temperature and flavor, texture and color tone of dried noodles)
Spaghetti sealed in a container was obtained in the same manner as in Example 1 except that the temperature for boiling dry noodles was 60 ° C, 70 ° C, 80 ° C, 90 ° C, 100 ° C or 110 ° C.

  In order to evaluate the flavor, texture and color tone, these spaghetti were heated in a microwave oven at 500 W for 2 minutes with the container on the date of manufacture opened (when heating 180 g of boiled noodles) , Tasted by 15 skilled panelists.

  For comparison, 300 g of the same spaghetti dry noodle as used to produce the long-term storage noodles was boiled at 100 ° C. for 8 minutes in a pan containing 3.0 liters of water and drained. The spaghetti for sensory evaluation criteria was manufactured by leaving it sealed for 30 minutes at room temperature under pressure. Similar to the spaghetti of the present invention, this sensory evaluation reference spaghetti was heated in a microwave oven at 500 W for 2 minutes (however, when heating 180 g of boiled noodles) and sampled by 15 skilled panelists.

  The results are shown in Table 4 below.

その結果、乾麺を茹でる温度が１００℃のスパゲッティは、官能評価基準用のスパゲッティの風味、食感および色調と同等の、極めて品質良好なスパゲッティであり、乾麺を茹でる温度が７０℃〜９０℃のスパゲッティも、官能評価基準用のスパゲッティの風味、食感および色調に極めて近い品質良好なスパゲッティであることが明らかになった。乾麺を茹でる温度が６０℃では、茹で麺が粉っぽく、弾力がなく、品質の劣ったスパゲッティとなることが明らかとなった。乾麺を茹でる温度が１１０℃では、風味はよいが、食感が本発明の方法のものよりやや劣り、しかも、色調がやや褐色を帯びてしまって劣ることがわかった。このように、乾麺を茹でる温度を７０℃〜１００℃とすることにより、極めて食感の良い茹で麺が得られることがわかった。

As a result, the spaghetti at which the temperature of boiling dry noodles is 100 ° C. is a spaghetti with extremely good quality equivalent to the flavor, texture and color tone of spaghetti for sensory evaluation criteria, and the temperature of boiling dry noodles is from 70 ° C. to 90 ° C. The spaghetti was also found to be a spaghetti with good quality very close to the flavor, texture and color of the spaghetti for sensory evaluation criteria. It was revealed that when the temperature of boiling dry noodles is 60 ° C., boiled noodles are powdery, have no elasticity, and have poor quality spaghetti. It was found that when the temperature of boiling dry noodles is 110 ° C., the flavor is good, but the texture is slightly inferior to that of the method of the present invention, and the color tone is slightly brownish and inferior. Thus, it was found that boiled noodles having a very good texture can be obtained by setting the temperature for boiling dry noodles to 70 ° C to 100 ° C.

(Example 8: Method for producing long-preserving noodles of the present invention including a step of light sterilization after filling into a container)
In the same manner as in Example 1, boiled noodles having a pH of 4.2 were obtained. The boiled noodles were filled in 180 g per container in the same container as in Example 1 except that it was not sterilized. The oil was not sprayed on the boiled noodles. Next, the surface of the container and boiled noodles was sterilized by exposing the container and boiled noodles to saturated steam for 1 minute as they were, and heating the container and boiled noodles. A portion of the noodles boiled after heat sterilization was collected and the water content was measured by the same method as in Example 1. As a result, it was 61% by weight, which was unchanged from that before heat sterilization. Next, in the same manner as in Example 1, the air in the container was replaced with nitrogen so that the oxygen concentration was about 0.5% under aseptic conditions, and then sealed with a sterilized lid and sealed in the container. Got spaghetti.

  In order to examine whether the obtained spaghetti can be stored for a long period of time, the spaghetti was stored at 35 ° C. for 3 months. Take 10 g of spaghetti from the date of manufacture and the third month of storage, respectively, and measure the number of aerobic and anaerobic viable bacteria by standard agar plate pour method, GAM agar plate pour method and potato dextrose agar plate smear method The fungal count was measured. Each sample of 0.1 g of spaghetti was sprinkled on a petri dish and incubated, but no viable bacteria were detected.

  Furthermore, for this spaghetti, the sealed state of the container at the third month of storage is opened and heated in a microwave oven at 500 W for 2 minutes (when boiled noodles are heated 180 g) and sampled by 15 skilled panelists. Sensory evaluation was performed in the same manner as in Examples 1 to 7 for flavor, texture, ease of loosening, and color tone.

  As a result, the flavor, texture and color of the spaghetti produced by the production method of Example 8 and stored for 3 months are considerably different from the flavor, texture and color of the spaghetti for sensory evaluation criteria stored for only 30 minutes. It was close and good. The looseness of the spaghetti manufactured by the manufacturing method of Example 8 was also good. Although these flavors, texture and color tone are slightly inferior to those of Example 1, they are remarkably superior to those of Comparative Examples 8 to 10. From this, it was found that the production method of the present invention is a very good production method as compared with the conventional production method even in the case of heat sterilization after filling without performing aseptic filling.

  As mentioned above, although this invention has been illustrated using preferable embodiment of this invention, this invention should not be limited and limited to this embodiment. It is understood that the scope of the present invention should be construed only by the claims. It is understood that those skilled in the art can implement an equivalent range based on the description of the present invention and the common general technical knowledge from the description of specific preferred embodiments of the present invention. Patents, patent applications, and documents cited herein should be incorporated by reference in their entirety, as if the contents themselves were specifically described herein. Understood.

  INDUSTRIAL APPLICABILITY According to the present invention, boiled noodles that can be stored for a long period of time and have the same flavor and texture as ordinary boiled noodles without quality deterioration due to sterilization are provided.

Claims (28)

A method for producing long-term storage noodles,
Drying raw noodles under conditions of 50 ° C. or more and less than 100 ° C. and 50% RH or more and 80% RH or less to obtain dry noodles having a moisture content of 15% by weight or less;
Boiled the dried noodles at a temperature of 70 ° C. or higher and 100 ° C. or lower to obtain boiled noodles;
Adjusting the pH of the boiled noodles to pH 3.7 to 4.2;
Filling aseptically the boiled noodles in a sterilized container with the pH adjusted; and sealing the container under aseptic conditions, the method comprising: bringing the raw noodles or the dry noodles to 100 ° C. A method that does not include a step of heating at a temperature exceeding 30 ° C. and does not include a step of heating noodles with the obtained rice cake.   The method according to claim 1, wherein the pH of the boiled noodles is adjusted to pH 3.7 to 4.2 by boiling the dry noodles in an acidic aqueous solution at a temperature of 70 ° C or higher and 100 ° C or lower.   The method of Claim 1 which does not include the process of spraying fats and oils to the noodles boiled with the said pH adjusted.   The method according to claim 1, further comprising the step of spraying aseptic oil and fat under aseptic conditions on the boiled noodles having a pH adjusted.   The method of claim 1, wherein the oxygen concentration in the sealed container is less than 5%. The raw noodles are processed as follows:
The method according to claim 1, which is produced by a method comprising a step of kneading noodle raw materials under reduced pressure to obtain a noodle dough; and a step of pressing the noodle dough under pressure to obtain raw noodles.   The method of claim 6, wherein the noodle raw material comprises durum flour.   The method according to claim 1, wherein the dry noodles are macaronis.   The method according to claim 1, wherein the dry noodles are spaghetti.   The method according to claim 1, wherein the dry noodles comprise an organic acid or glycine.   The method according to claim 1, wherein the dry noodles comprise one or more texture improving agents selected from gluten, starch, polysaccharides, egg white and calcium preparations.   The method of claim 2, wherein the acidic aqueous solution comprises one or more flavor improvers selected from salt, amino acid salt, sucrose and whey minerals.   The method according to claim 1, wherein the container is made of a heat-resistant foamed resin that is resistant to microwave heating.   The method according to claim 1, wherein ethanol gas is sealed in the sealed container, and the concentration of the ethanol gas is 0.5% or more. A method for producing long-term storage noodles,
Drying raw noodles under conditions of 50 ° C. or more and less than 100 ° C. and 50% RH or more and 80% RH or less to obtain dry noodles having a moisture content of 15% by weight or less;
Boiled the dried noodles at a temperature of 70 ° C. or higher and 100 ° C. or lower to obtain boiled noodles;
Adjusting the pH of the boiled noodles to pH 3.7 to 4.2;
Filling the container with the boiled noodles with adjusted pH;
Heating the container and boiled noodles filled in the container at a temperature of 90 ° C. to 100 ° C. for 1 minute to 30 minutes, and sealing the container under aseptic conditions, the method comprising: A method which does not include a step of heating the raw noodles, the dry noodles or the boiled noodles at a temperature exceeding 100 ° C.   The method according to claim 15, wherein the pH of the boiled noodles is adjusted to pH 3.7 to 4.2 by boiling the dry noodles in an acidic aqueous solution at a temperature of 70 ° C or higher and 100 ° C or lower.   The method of Claim 15 which does not include the process of spraying fats and oils to the noodles boiled with the said pH adjusted.   The method according to claim 15, further comprising the step of spraying fats and oils on the noodles boiled with the pH adjusted.   The method of claim 15, wherein the oxygen concentration in the sealed container is less than 5%. The raw noodles are processed as follows:
The method according to claim 15, which is produced by a method comprising a step of kneading noodle raw materials under reduced pressure to obtain a noodle dough; and a step of pressing the noodle dough under pressure to obtain raw noodles.   21. The method of claim 20, wherein the noodle raw material comprises durum flour.   The method according to claim 15, wherein the dry noodles are macaroni.   The method according to claim 15, wherein the dry noodles are spaghetti.   The method according to claim 15, wherein the dry noodles comprise an organic acid or glycine.   The method according to claim 15, wherein the dry noodles comprise one or more texture improving agents selected from gluten, starch, polysaccharides, egg white and calcium preparations.   17. The method of claim 16, wherein the acidic aqueous solution comprises one or more flavor improvers selected from salt, amino acid salt, sucrose and whey minerals.   The method according to claim 15, wherein the container is made of a heat-resistant foamed resin that is resistant to microwave heating. The method according to claim 15, wherein ethanol gas is sealed in the sealed container, and the concentration of the ethanol gas is 0.5% or more.