JP2006000064A - Method for sterilizing noodles - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a sterilizing method for obtaining noodles by which the change of the structure of pregelatinized noodles which causes the deterioration of the texture is prevented, and excellent microbiological control is carried out. <P>SOLUTION: This method for sterilizing the noodles comprises intermittently blasting saturated steam at 105-150°C to the pregelatinized noodles to carry out heat treatment, and subjecting the treated noodles to heat-sterilization treatment by saturated steam at 90-100°C. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a sterilization method for obtaining pregelatinized noodles that can be eaten only by warming them with a microwave oven or the like.

  One of the recent food trends is the pursuit of simplicity. In other words, there are many foods that can be eaten simply by heating, such as purchasing processed foods that are distributed almost in the cooked state, pouring hot water, or heating them with a microwave oven. And the tendency of pursuing this simplicity is also seen in noodles.

  In order to distribute noodles in the cooked state, the problem of microbial control must be solved. As a method for solving this problem of microbial control, a method using containerized heating and pressure sterilization such as retort sterilization is known for pregelatinized noodles as well as for cooked foods.

  However, the pregelatinized noodles subjected to containerized heating and pressure sterilization have a drawback that the structure of the noodle strings changes due to heat and pressure in a closed system inside the container. And since pregelatinized noodles are foods in which the texture is important, the structure change of the noodle strings that greatly affects the texture is a serious problem. Therefore, there has been a demand for a method for sterilizing pregelatinized noodles that can solve the problem of microorganism control and does not change the structure of the noodle strings in place of container-packed heat and pressure sterilization.

  As a method for producing cooked noodles that can solve the problem of microbial control without containerized heating and pressure sterilization and that does not change the structure of the noodle strings, first prepare a UV sterilized tray. The cooked noodle food is filled in the tray, and the tray filled with the noodle food is fed into a sealed chamber and sterilized by high-temperature pressurized steam at 100 ° C. or higher, preferably 130 to 140 ° C. In this case, sterilization is performed continuously for several tens of seconds to several tens of minutes, or after 6 to 10 seconds are repeated 6 to 8 times as one cycle. A method for hermetically sealing in a clean booth is known (see Patent Document 1).

  However, in the method described in Patent Document 1, it is necessary to preliminarily UV sterilize a tray for filling and packaging sterilized noodle foods. Therefore, a large apparatus such as a UV sterilizer is required, and a complicated process is required. Must be included. In addition, food trays are mostly made of organic polymer materials, so if UV rays are irradiated on the trays for sterilization, the organic polymer materials may cause radical reactions and generate carcinogenic substances and environmental hormone substances. There is sex.

Furthermore, in the method described in Patent Document 1, in the case of continuous sterilization for several tens of seconds to several tens of minutes, the texture of the final product noodles is too soft and does not feel crunchy, and 6 to 10 seconds. In the intermittent sterilization process in which the above process is repeated about 6 to 8 times as one cycle, there is a disadvantage that safety cannot be ensured particularly when the number of initial germs of noodles before sterilization is large.
Registered Utility Model No. 3024090

  The present inventors have conducted various studies on the method of sterilizing α-noodles such as steamed noodle steamed noodles that prevent the change in the structure of α-noodles that cause deterioration of the texture and have been controlled for microorganisms. It came to complete.

  That is, the present invention is a pasteurization of noodles characterized in that the steamed noodles are sprayed with 105 to 150 ° C saturated steam intermittently and then heat-treated, and then further heat-sterilized with 90 to 100 ° C saturated steam. Regarding the method.

  According to the method of the present invention, it is possible to obtain noodles which can prevent a change in the structure of pregelatinized noodles which causes a deterioration in texture and have excellent microorganism control.

  The pregelatinized noodles used in the method of the present invention preferably have a yield adjusted to 190 to 330%, particularly 210 to 310%. Examples of these pregelatinized noodles include udon, soba, Chinese noodles, hiyamugi, somen, and spaghetti.

When the α-noodles are sterilized by heating with saturated steam at 105 to 150 ° C., it is necessary to spray the steam intermittently. In addition, although the time for spraying water vapor varies depending on the temperature of water vapor and the amount of pregelatinized noodles to be processed, it is generally preferable to spray for about 5 to 60 seconds in the case of about 50 to 300 g. The number of injections is preferably about 5 to 10 times. As a means for spraying water vapor, a method of spraying directly on the pregelatinized noodles is preferable. By adopting such a method, the microorganism control effect is further improved.
Although the interval time between the jet of water vapor and the next jet varies depending on the amount of pregelatinized noodles to be processed, a range of 0.5 to 10.0 seconds is preferable if the amount is about 50 to 300 g.

  The pregelatinized noodles that have been heat sterilized with 105 to 150 ° C. saturated steam are then preferably heat sterilized with 90 to 100 ° C. saturated steam for 10 to 45 minutes.

  Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Examples 1-6, Comparative Examples 1-4
A dried spaghetti having a thickness of 1.6 mm was boiled to a yield of 220%, and then immersed in water at 20 ° C. for 40 seconds to obtain a boiled spaghetti. Each 200 g of this soup spaghetti was subdivided into containers, and saturated water vapor was jetted directly onto the soup spaghetti under the spraying conditions shown in Table 1. Subsequently, as shown in Table 1, heating was performed with saturated steam at 100 ° C. or without heating, and the container lid was immediately sealed to obtain a container-packed spaghetti. The container-packed spaghetti was allowed to cool to room temperature and stored for 1 week. The state of microbial growth after storage for 1 week was examined. Moreover, about the sample by which microorganisms control was confirmed, the food texture at the time of heating with a microwave oven was sensory-evaluated by the evaluation criteria shown in Table 2 by 10 panelists. The evaluation results are shown in Table 1.

Claims (1)

  A method for sterilizing noodles, wherein the steamed noodles are sprayed with 105 to 150 ° C. saturated steam intermittently and subjected to heat treatment, and further subjected to heat sterilization with 90 to 100 ° C. saturated steam.