JP2008263804A - Production method of packed chinese noodle and its cooking method - Google Patents
Production method of packed chinese noodle and its cooking method Download PDFInfo
- Publication number
- JP2008263804A JP2008263804A JP2007107917A JP2007107917A JP2008263804A JP 2008263804 A JP2008263804 A JP 2008263804A JP 2007107917 A JP2007107917 A JP 2007107917A JP 2007107917 A JP2007107917 A JP 2007107917A JP 2008263804 A JP2008263804 A JP 2008263804A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- noodles
- calcium
- added
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Abstract
Description
本発明は、α化処理した麺を包装体に包装して、加熱殺菌処理するチルド流通タイプの包装中華麺類の製造方法、及び該包装中華麺類の調理方法に関する。 The present invention relates to a method for producing chilled distribution-type packaged Chinese noodles in which gelatinized noodles are packaged in a package and heat-sterilized, and a method for cooking the packaged Chinese noodles.
市販されているチルド流通タイプの麺類には大きく分けて、α化処理の施されていない生麺の形態のものと、α化処理の施されたゆで麺又は蒸し麺の形態のものがある。ゆで麺又は蒸し麺の形態のものは、既にα化処理が施されているために、簡単な調理で喫食することが可能で、例えば、麺だけを電子レンジで加熱して、該加熱した麺を別途用意したスープに投入して喫食する等の調理方法も可能である。また、生麺のように麺に打粉が行われていないので、茹でて調理する場合、茹で液を捨てずに該茹で液をスープとして使用して喫食することもできる。 Commercially available chilled distribution type noodles are roughly classified into raw noodles that have not been pregelatinized and boiled noodles that have been pregelatinized or steamed noodles. Boiled noodles or steamed noodles are already pre-gelatinized and can be eaten with simple cooking. For example, only noodles are heated in a microwave oven, and the heated noodles It is also possible to use a cooking method, such as putting in a soup prepared separately and eating. In addition, since noodles are not pulverized like raw noodles, when cooking with boil, it is possible to eat using the boiled liquid as soup without throwing away the boiled liquid.
このように、チルド流通タイプのα化処理の施されたゆで麺又は蒸し麺は、生麺とは異なる利点を有するものであるが、微生物的保存性付与の観点からは、さらに二つのタイプに分けられる。一つは、麺をα化処理した後そのまま包装体に包装しただけの、保存期間の短いいわゆる日配品のものであり、もう一つは、α化処理後包装体に包装してさらに包装体ごと加熱殺菌を行なったもので、チルド状態で１週間から１ヶ月程度の保存期間を付与したタイプのものである。しかし、後者の、チルド状態で１週間から１ヶ月程度の保存期間を付与したタイプの麺は、うどんやそばについては市場に多くの商品があるが、中華麺においては、本出願人の知る限りでは、蒸し焼きそばを除いて見受けない。蒸し焼きそば以外の中華麺において、このような商品が市場に見受けない理由は、中華麺の場合、麺原料にかんすいを配合するが、かんすいを多く配合すると後工程の包装後の加熱殺菌時に、かん焼けと呼ばれる現象が生じてしまうためである。 As described above, boiled noodles or steamed noodles that have been subjected to a chilled distribution type α-ized treatment have advantages different from raw noodles, but from the viewpoint of imparting microbial preservation, there are two types. Divided. One is a so-called daily product with a short shelf life after the noodles are pregelatinized and then packaged as it is, and the other is a package after pregelatinization and further packaging The whole body is sterilized by heating and is of a type given a storage period of about 1 week to 1 month in a chilled state. However, the latter type of noodles with a storage period of about 1 week to 1 month in a chilled state has many products on the market for udon and soba, but for Chinese noodles, as far as the applicant knows. Then, I can't find anything except steamed fried noodles. In Chinese noodles other than steamed fried noodles, the reason why such a product is not found on the market is that in the case of Chinese noodles, kansui is blended in the raw material of the noodles. This is because a phenomenon called burning occurs.
上記において発生するかん焼けは、中華麺線中の原料成分がかんすいの存在下、高温の状態に比較的長い時間置かれることによって生じると考えられ、（かん焼けによって、）麺は褐色に変色し、特有の異味、異臭が発生する。しかし一方で、かんすいは中華麺において、中華麺的な風味と食感を与える為に必須の成分であるため、炒めて調理するためにかんすいの量をあまり必要としない焼きそばを除いて、かんすいの添加量を落とすことは好ましくない。さらに、微生物的保存性についても、チルド流通で一定の保存性を付与するためには、麺ｐＨが中性の状態は好ましくなく、中華麺の場合、ｐＨを約１０以上に上げるのが望ましい。しかし、ｐＨを約１０に上げるのに相当する量のかんすいを麺原料に添加すると、麺をα化処理して包装後加熱殺菌した時に、麺がかん焼けを起こしやすいという不都合が生じる（前出の蒸し焼きそばの場合は、ｐＨを高くしない代わりに、プロタミンやアルコール等の保存料を添加して微生物的保存性を付与しているものが多い）。 The above-mentioned candake is considered to occur when the raw material components in the Chinese noodle strings are placed in a high temperature state for a relatively long time in the presence of the rinse, and the noodles turn brown (due to the cannake). , Peculiar taste and odor occur. On the other hand, kansui is an essential ingredient in Chinese noodles to give it a Chinese noodle-like flavor and texture. It is not preferable to reduce the addition amount. Further, regarding the microbial preservation, in order to impart a certain preservation by chilled circulation, the noodle pH is not neutral, and in the case of Chinese noodles, it is desirable to raise the pH to about 10 or more. However, adding an amount of kansui equivalent to raising the pH to about 10 causes the disadvantage that the noodles are likely to be burnt when the noodles are gelatinized and heat sterilized after packaging (see above). In the case of steamed fried noodles, many preservatives such as protamine and alcohol are added to impart microbial preservability instead of increasing the pH.
従って、チルド状態で１週間から１ヶ月程度の保存性を持たせた、中華麺風味豊かなゆで麺又は蒸し麺タイプの中華麺を商品化するためには、加熱殺菌に伴うかん焼けを抑制するという課題を解決する必要がある。この課題に対して、本出願人は、かんすいの主成分として用いられている炭酸ナトリウム又は炭酸カリウムに替えて、酸化カルシウム又は水酸化カルシウム（いずれもアルカリ性のカルシウム剤で、かんすいの範疇に含まれない）を麺原料に用いることで、麺ｐＨはかんすいを用いた場合と同じでありながら、かん焼けの程度を抑えることができることを知見し、当該技術を特許文献１として公開している。しかし、該特許文献１の技術において、かんすいを酸化カルシウム又は水酸化カルシウムに置き換えると、かんすいを用いた場合のような中華麺特有の風味が乏しくなるという問題点があり、該特許文献１でも、中華麺らしい風味を得るためには、少量のかんすいを併せて添加することが好ましいと記載している。ところが、これらアルカリ性のカルシウム剤を添加した上にかんすいを添加すると、やはりかん焼けが生じ易く、風味豊かな生麺並みの包装中華麺を、かん焼けしていない状態で得ることは困難であった。 Therefore, in order to commercialize Chinese noodle-flavored boiled noodles or steamed noodles-type Chinese noodles that have been preserved for about one week to one month in a chilled state, the canning caused by heat sterilization is suppressed. It is necessary to solve the problem. In response to this problem, the present applicant replaced calcium carbonate or calcium carbonate used as the main component of kansui with calcium oxide or calcium hydroxide (both are alkaline calcium agents and are included in the category of kansui. No) is used as the noodle raw material, and it is found that the pH of the noodles can be suppressed while the noodle pH is the same as that when using the kansui, and this technology is disclosed as Patent Document 1. However, in the technique of Patent Document 1, when replacing Kansui with calcium oxide or calcium hydroxide, there is a problem that the flavor peculiar to Chinese noodles like when using Kansui becomes poor. In order to obtain a flavor like Chinese noodles, it is described that it is preferable to add a small amount of kansui together. However, when these alkaline calcium agents are added and then citrus is added, it is still easy to cause kan burning, and it is difficult to obtain a savory Chinese noodle like raw noodles in an unburned state. .
なお、上記特許文献１以外に、加熱殺菌時の中華麺のかん焼けを防止する技術として、かんすいに着目して発明された技術には、特許文献２、３がある。特許文献２は、レトルト麺において、かんすいとしてリン酸３ナトリウム又はリン酸３カリウムを用いる技術であるが、該文献には、ｐＨが８を超えると褐変を防止する効果が低下すると記載されており、効果は充分ではない。また、特許文献３は、加熱殺菌時の麺を、中性又は酸性の状態とし、加熱殺菌後の麺にアルカリ剤を吸収させることで、加熱殺菌後に麺線をアルカリ性にする技術であるが、この方法の場合、かんすいを原料に添加した場合に比べて、中華麺らしい食感が得られにくく、風味の発現も、アルカリ剤吸着時の温度が高い状態でないと充分でないなど、問題点があった。 In addition to Patent Document 1, Patent Documents 2 and 3 are techniques invented by paying attention to kansui as a technique for preventing Chinese noodles from being burned during heat sterilization. Patent Document 2 is a technique that uses trisodium phosphate or tripotassium phosphate as a rinse in retort noodles. However, the document describes that the effect of preventing browning is reduced when the pH exceeds 8. The effect is not enough. Patent Document 3 is a technology for making noodles during heat sterilization neutral or acidic, and making the noodle strings alkaline after heat sterilization by absorbing the alkali agent into the noodles after heat sterilization. In this method, compared to the case where kansui is added to the raw material, the texture like Chinese noodles is difficult to obtain, and the expression of the flavor is not sufficient unless the temperature during the adsorption of the alkaline agent is high. It was.
本発明は、チルド流通で１週間から１ヶ月程度の保存期間を有するゆで麺又は蒸し麺タイプの包装中華麺で、包装体中にα化処理された麺が封入され、加熱殺菌処理されているにもかかわらず、該麺がかん焼けしておらず、かつ充分な中華麺的風味を有する包装中華麺を得ることを目的とする。また、該包装中華麺がα化処理済みであることで、電子レンジによる調理も可能で、特にレンジ調理する場合には、鍋などの調理器具を使用せずに電子レンジで麺を加熱し、これを別途用意したスープに投入する等の、簡便な調理方法の可能な商品を提供することも目的とする。また、お湯に麺を入れてレンジ調理する場合や、炊いて調理する場合でも、該調理時の茹で湯を捨てずにスープとして用いることも可能な、いわゆる茹でこぼし不要な包装中華麺を得ることも目的とする。 The present invention is a boiled noodle or steamed noodle type Chinese noodle with a storage period of about 1 week to 1 month in chilled distribution, and the gelatinized noodle is enclosed in the package and heat sterilized. Nevertheless, the object is to obtain packaged Chinese noodles which are not baked and have a sufficient Chinese noodle flavor. In addition, the packaging Chinese noodles have been pre-gelatinized, so cooking with a microwave oven is also possible, especially when cooking in a range, heating the noodles with a microwave oven without using a cooking appliance such as a pan, Another object of the present invention is to provide a product capable of a simple cooking method, such as putting it in a separately prepared soup. Also, even when cooking noodles in hot water or cooking and cooking, it is possible to use soup without spilling the soup without throwing away the hot water in the boiled cooking, so as to obtain Chinese noodles that do not require boiled and spilled Also aimed.
本発明者らは、上記課題に対し、多数のサンプルを作成して検討したところ、麺原料に炭酸ナトリウムと焼成カルシウム（主成分は酸化カルシウム）の双方を添加する条件下において、さらに、従来の生中華麺に用いられている量よりも多くの食塩を配合することで、格段にかん焼けが抑制できることを知見し、本発明に至った。 The inventors of the present invention made a number of samples and examined the above problems. Under the conditions where both sodium carbonate and calcined calcium (the main component is calcium oxide) are added to the noodle raw material, It has been found that by adding more salt than the amount used in raw Chinese noodles, it is possible to remarkably suppress the burning of the can, leading to the present invention.
すなわち、本発明は、α化した麺を包装体に包装した後、９５℃以下で加熱殺菌する包装中華麺類の製造方法であって、
ａ）炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上、
ｂ）酸化カルシウム及び又は水酸化カルシウム、
ｃ）食塩、塩化カリウム、塩化カルシウムのいずれか一つ以上、
の前記ａ）、ｂ）及びｃ）を麺原料に添加し、かつ、ｃ）は少なくとも麺原料粉に対して３重量％添加する、ことを特徴とする包装中華麺類の製造方法、である。
That is, the present invention is a method for producing packaged Chinese noodles which is sterilized by heating at 95 ° C. or lower after packaging the gelatinized noodles in a package,
a) any one or more of sodium carbonate, potassium carbonate, sodium bicarbonate,
b) calcium oxide and / or calcium hydroxide,
c) one or more of sodium chloride, potassium chloride, calcium chloride,
A), b) and c) are added to the noodle raw material, and c) is added at least 3% by weight with respect to the noodle raw material powder.
この製造方法によれば、麺原料に、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上と、酸化カルシウム及び又は水酸化カルシウムを配合することによって、通常であればｐＨが高いためにかん焼けして商品価値のなくなるところを、中華麺風味が高く、保存性が良く、それでいてかん焼けしていないもの、又はかん焼けの程度が商品として充分なレベルに抑制されたものとすることができる。また、麺線がα化処理されているために、簡単な調理も可能で、例えば、電子レンジで麺を加熱し、これを別途用意したスープに投入して調理する、あるいは、電子レンジで加熱した麺を流水で冷して冷麺とする、等の調理方法も可能となる。また、生麺のように打粉を行っていないために、茹でて調理した場合でも茹でこぼしを行わないことも可能で、その場合、調理に用いた湯は捨てずにスープ用として使用することもできる。 According to this production method, since the noodle raw material is mixed with any one or more of sodium carbonate, potassium carbonate, and sodium bicarbonate and calcium oxide and / or calcium hydroxide, the pH is usually high. The place where the value of the product is lost after being baked may have a high Chinese noodle flavor, good storage, yet not baked, or the level of baked will be suppressed to a sufficient level as a product. it can. In addition, since the noodle strings are pre-gelatinized, simple cooking is possible. For example, the noodles are heated in a microwave oven and then poured into a separately prepared soup or cooked in a microwave oven. A cooking method such as cooling the noodles with running water to make cold noodles is also possible. In addition, since it is not pulverized like raw noodles, it is possible to avoid spilling even when cooked with boiled food, in which case the hot water used for cooking can be used for soup without throwing it away. it can.
なお、加熱殺菌条件を９５℃以下とする理由は、チルド流通で１週間から１ヶ月程度の微生物的保存性を付与するためであり、メーカーや工場によっても条件が異なるが、一般的には、殺菌庫内温度として、７５〜９５℃で行われるものである。本発明で規定する加熱殺菌温度、加熱殺菌条件とは、このような蒸気殺菌庫の庫内温度を指し、その温度が９５℃以下であり、該条件は、いわゆるレトルト麺や、生タイプ即席麺（ＬＬ麺）の殺菌に用いられるような加熱殺菌条件よりも緩やかである。 The reason why the heat sterilization condition is 95 ° C. or less is to provide microbial preservation for about 1 week to 1 month in chilled distribution, and the conditions differ depending on the manufacturer and factory. The sterilization chamber temperature is 75 to 95 ° C. The heat sterilization temperature and heat sterilization conditions specified in the present invention refer to the temperature inside such a steam sterilization chamber, and the temperature is 95 ° C. or less, and the conditions are so-called retort noodles and raw instant noodles. It is milder than the heat sterilization conditions used for sterilization of (LL noodles).
また、上記製造方法によって製造される本発明の包装中華麺類の麺ｐＨは、加熱処理後（本発明では加熱殺菌直後から数日後まで）９．５〜１１．３であることが好ましい。すなわち、麺原料に対して、当該ｐＨの範囲に入るように、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上と、酸化カルシウム及び又は水酸化カルシウムを原料に添加する。ただし、炭酸ナトリウムと炭酸カリウムは多量に添加すると、当該ｐＨ範囲でもかん焼けを起こす可能性があるので、酸化カルシウム及び又は水酸化カルシウムを０．０５〜１重量％の範囲で添加し、その上で前記ｐＨの範囲に含まれるように炭酸ナトリウム及び又は炭酸カリウムを添加することが望ましい。また、食塩、塩化カリウム、塩化カルシウムの添加については、かん焼け防止効果を得るためには麺原料粉に対して、これらを合計で３重量％以上添加することが望ましいが、味への影響を考慮すれば、その全量を食塩にするか、又は食塩を主体として、これに少量の塩化カリウムや塩化カルシウムを混合するのがよく、その合計量が麺原料粉に対し３重量％以上、特に好ましくは３〜５重量％とすればよい。 Moreover, it is preferable that the noodle pH of the Chinese noodles of the present invention produced by the above production method is 9.5 to 11.3 after the heat treatment (in the present invention, from immediately after heat sterilization to several days later). That is, one or more of sodium carbonate, potassium carbonate, and sodium bicarbonate, and calcium oxide and / or calcium hydroxide are added to the raw material so as to fall within the pH range with respect to the noodle raw material. However, if sodium carbonate and potassium carbonate are added in large amounts, they may cause burning even in the pH range, so add calcium oxide and / or calcium hydroxide in the range of 0.05 to 1% by weight. It is desirable to add sodium carbonate and / or potassium carbonate so as to be included in the pH range. As for the addition of salt, potassium chloride, and calcium chloride, it is desirable to add 3% by weight or more in total to the noodle raw material powder in order to obtain the effect of preventing burning. In consideration of the total amount, it is preferable to use sodium chloride as a main component, or to mix a small amount of potassium chloride or calcium chloride with sodium chloride as a main component, and the total amount is more preferably 3% by weight or more based on the noodle raw material powder. May be 3 to 5% by weight.
具体的に各成分の好ましい添加例を例示すれば、食塩（一部を塩化カリウムや塩化カルシウムに置き換えても良い）を対麺原料粉３〜５％と、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上を対麺原料粉合計で０．１〜２．０重量％、酸化カルシウム及び又は水酸化カルシウムを対麺原料粉合計で０．５〜１．０重量％添加することが例示でき、この範囲であれば、麺ｐＨは加熱殺菌後で約９．５以上でありながら、かん焼けしない、又はかん焼けが充分に抑制された包装中華麺を得ることができる。特に、加熱殺菌後の麺ｐＨが１０以上であることで、保存性がさらに向上し、また、併用される炭酸ナトリウム、炭酸カリウム、又は炭酸水素ナトリウムとの相乗効果によって、中華麺的風味も向上する。なお、本発明で、加熱殺菌後の麺ｐＨを、特に加熱殺菌直後から数日後までと規定しているのは、麺を長期間に渡って保存すると、徐々にｐＨが低下していくことが多いためで、数週間経たものでは加熱殺菌直後とはｐＨが異なってしまう可能性があるためである。 Specific examples of preferable additions of the respective components are as follows. Salt (may be partially replaced with potassium chloride or calcium chloride) is 3-5% for the noodle raw material powder, sodium carbonate, potassium carbonate, sodium bicarbonate. Any one or more of the above may be added in a total amount of 0.1 to 2.0% by weight, and calcium oxide and / or calcium hydroxide may be added in a total amount of 0.5 to 1.0% by weight. If it is in this range, the noodle pH is about 9.5 or higher after heat sterilization, but it is possible to obtain packaged Chinese noodles that are not baked or that are sufficiently suppressed. In particular, when the pH of the noodle after heat sterilization is 10 or more, the preservability is further improved, and the Chinese noodle flavor is also improved by the synergistic effect with sodium carbonate, potassium carbonate, or sodium bicarbonate used together. To do. In the present invention, the pH value of the noodles after heat sterilization is defined as being from immediately after heat sterilization to a few days later. When the noodles are stored over a long period of time, the pH gradually decreases. This is because the pH may be different from that immediately after heat sterilization after several weeks.
また、本発明は、上記包装中華麺の製造方法において、前述の加熱殺菌条件が７５〜９５℃で、８５℃の場合を例にすれば、３０〜６０分に相当する殺菌方法であることが好ましい。当該条件であれば、実際の麺塊の温度負荷は、包装体中の含気量等によって若干異なるが、麺中心品温８０℃以上保持時間で１０〜４０分程度の加熱殺菌条件となる。この加熱殺菌条件によれば、商品にチルド状態で１週間から１ヶ月程度の、いわゆるセミＬＬと呼ばれるレベルの保存性を付与することができる。 Moreover, this invention is a sterilization method corresponding to 30 to 60 minutes if the above-mentioned heat sterilization conditions are 75-95 degreeC and the case of 85 degreeC is made into an example in the manufacturing method of the said Chinese noodles for packaging. preferable. If it is the said conditions, although the temperature load of an actual noodle lump will change a little with air content etc. in a package, it will be the heat sterilization conditions of about 10 to 40 minutes by noodle center article temperature 80 degreeC or more holding time. According to this heat sterilization condition, it is possible to impart a preservability of a level called so-called semi-LL for about 1 week to 1 month in a chilled state.
また、本発明は、従来のチルド流通タイプの包装中華麺にはなかった、調理方法を提供するものであって、次のような調理方法が可能である。すなわち、本発明は、
ａ）炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上、
ｂ）酸化カルシウム及び又は水酸化カルシウム、
ｃ）食塩、塩化カリウム、塩化カルシウムのいずれか一つ以上、
の前記ａ）、ｂ）及びｃ）が麺原料に添加され、かつ、ｃ）は少なくとも麺原料粉に対して３重量％添加された、チルド流通で１週間から１ヶ月程度の保存期間を有するα化処理済みの包装中華麺の調理方法であって、
該包装中華麺の麺塊を電子レンジで加熱し、電子レンジ加熱した麺塊を別途用意したスープに投入して喫食に供するか、又は電子レンジ加熱した麺塊にタレを掛けるかタレに浸けて喫食に供する、もしくは、電子レンジ加熱した麺塊を冷水によって冷し、これにタレを掛けるかタレに浸けて喫食に供する、包装中華麺の調理方法である。
In addition, the present invention provides a cooking method that is not found in conventional chilled distribution type packaged Chinese noodles, and the following cooking method is possible. That is, the present invention
a) any one or more of sodium carbonate, potassium carbonate, sodium bicarbonate,
b) calcium oxide and / or calcium hydroxide,
c) one or more of sodium chloride, potassium chloride, calcium chloride,
The a), b) and c) are added to the noodle raw material, and c) is added at least 3% by weight to the noodle raw material powder, and has a storage period of about 1 week to 1 month in chilled distribution. A method for cooking packaged Chinese noodles that has been pregelatinized,
Heat the noodle mass of the Chinese noodles in the microwave with a microwave oven, put the noodle mass heated in a microwave oven into a separately prepared soup for cooking, or dip the sauce in a saucepan This is a cooking method for packaged Chinese noodles that is used for eating, or a noodle lump that has been heated in a microwave oven is cooled with cold water and then dripped or soaked in sauce.
このように電子レンジで直接麺を加熱すると、炊いて調理する場合のように、麺線が茹で湯を吸収して水分含量が上昇することはないため、調理時間もある程度ルーズにすることができ、また、よりコシと弾力のある美味しい中華麺とすることができる。 When the noodles are heated directly in the microwave oven in this way, the cooking time can be loosened to some extent because the noodles do not absorb boiling water and increase the water content as in the case of cooking and cooking. In addition, it can be a delicious Chinese noodle with more elasticity and elasticity.
本発明の包装中華麺類の製造方法は、中華麺において、通常かんすいとして使用される炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウム以外に、酸化カルシウム及び又は水酸化カルシウムと、通常中華麺で使用される量よりも多くの食塩（塩化カリウム、塩化カルシウムに置き換え可能）を原料に添加することを特徴とするものである。そして、該特徴を有する本発明の製造方法によれば、α化処理され包装後加熱殺菌処理が施された、チルド流通で１週間から１ヶ月程度の保存期間を有する包装中華麺でありながら、かん焼けしていない、又はかん焼けの程度の非常に低い包装中華麺が得られる。しかも、かんすいが添加され、ｐＨも高いために、良好な中華麺的風味と保存性を有する。 The manufacturing method of the packaged Chinese noodles of the present invention is a Chinese noodle, in addition to sodium carbonate, potassium carbonate, and sodium bicarbonate, which are usually used as kansui, in addition to calcium oxide and / or calcium hydroxide, and an amount usually used in Chinese noodles. More salt (can be replaced with potassium chloride or calcium chloride) is added to the raw material. And according to the production method of the present invention having the above characteristics, while being packaged Chinese noodles having a storage period of about 1 week to 1 month in a chilled distribution, which has been subjected to pregelatinization and heat sterilization after packaging, A packaged Chinese noodle that is not baked or has a very low baked degree is obtained. In addition, it has good Chinese noodle flavor and storage stability due to the addition of kansui and high pH.
さらに、該包装中華麺は、α化処理済みであるために、簡単な調理が可能で、電子レンジによる調理も可能である。特にレンジ調理する場合には、鍋などの調理器具を使用せずに電子レンジで加熱調理し、これを別途用意したスープに投入するか、直接タレに浸けて喫食する、又は流水等で冷してこれにタレを掛けるか、タレに浸けて喫食するような、従来の包装中華麺になかった調理方法と、このような調理方法で喫食可能な包装中華麺を提供できる。また、製品の表面に打粉を行っていないことから、麺をお湯に入れてレンジで調理する場合、あるいは炊いて調理した場合でも、調理時の湯を捨てずに、そのままスープとして用いることが可能な、いわゆる茹でこぼし不要な包装中華麺とすることもできる。 Further, since the packaged Chinese noodles have been pregelatinized, simple cooking is possible, and cooking using a microwave oven is also possible. Especially when cooking in a microwave oven, cook it in a microwave oven without using a cooking tool such as a pan and put it in a separately prepared soup, or immerse it directly in a saucer or cool it with running water. It is possible to provide a cooking method that is not found in conventional packaged Chinese noodles, such as by slicing it or immersing it in sauce, and packaging Chinese noodles that can be eaten by such a cooking method. In addition, since the surface of the product is not dusted, even if noodles are put in hot water and cooked in a range, or cooked and cooked, they can be used as soup without throwing away hot water during cooking. In addition, so-called boiled Chinese noodles that do not need to be spilled can be used.
以下、製造工程に従って本発明を具体的に説明する。
本発明では、麺原料粉に対し、ａ）炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上と、ｂ）酸化カルシウム及び又は水酸化カルシウム（あるいは、これらを成分とする焼成カルシウム等）、及びｃ）食塩（塩化カリウム、塩化カルシウムに置き換え可能）を必須成分として添加する。麺原料粉は、小麦粉のみ、又は小麦粉を主原料として澱粉、穀粉等を混合して用いる。本発明において麺原料粉とは、これら小麦粉のみ、又は小麦粉を主原料として澱粉、穀粉を加えたものをいう。
The present invention will be specifically described below according to the manufacturing process.
In the present invention, for noodle raw material powder, a) any one or more of sodium carbonate, potassium carbonate, and sodium bicarbonate, and b) calcium oxide and / or calcium hydroxide (or calcined calcium containing these as components) And c) salt (can be replaced with potassium chloride or calcium chloride) is added as an essential component. As the noodle raw material powder, only wheat flour or wheat flour is used as a main raw material to mix starch, flour and the like. In the present invention, the noodle raw material powder refers to these wheat flour alone or a product obtained by adding starch and flour with wheat flour as the main raw material.
当該麺原料粉に対して、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムを好ましくは、合計で対麺原料粉０．１〜２．０重量％、特に好ましくは０．５〜１．５重量％添加する。炭酸ナトリウム、炭酸カリウムは、かんすいの主成分であり、一般に市販されているかんすいを用いてもよい。かんすいは、食品衛生法では、「炭酸カリウム、炭酸ナトリウム、炭酸水素ナトリウム、及びリン酸塩のカリウム塩又はナトリウム塩」と規定され、市販のかんすいは、炭酸ナトリウム及び又は炭酸カリウムに少量のリン酸塩又は重合リン酸塩が添加されているものが一般的であるが、本発明においては、このような市販のかんすいの場合、炭酸ナトリウム及び又は炭酸カリウムの量が前記の配合量となるように添加すればよい。 Sodium carbonate, potassium carbonate, and sodium hydrogen carbonate are preferably added to the noodle raw material powder in a total amount of 0.1 to 2.0% by weight, particularly preferably 0.5 to 1.5% by weight. To do. Sodium carbonate and potassium carbonate are the main components of citrus, and commercially available citrus may be used. Kansui is defined as "potassium carbonate or sodium salt of potassium carbonate, sodium carbonate, sodium bicarbonate, and phosphate" in the Food Sanitation Law. Commercially available Kansui is a small amount of phosphoric acid in sodium carbonate and / or potassium carbonate. In general, in the present invention, in the case of such commercially available citrus, the amount of sodium carbonate and / or potassium carbonate is the above-mentioned blending amount. What is necessary is just to add.
通常の生中華麺においては、炭酸ナトリウム又は炭酸カリウムが合計で、対原料粉１〜２重量％程度添加されているが、１％の添加でドウｐＨは約１０．０、２％の添加でドウｐＨは１０．４程度となり、このレベルの生中華麺を茹で調理すると、充分な中華麺的風味と食感を有する。しかし、この麺をα化処理して包装し、保存性をもたせるために加熱殺菌すると、加熱殺菌条件が８５℃、６０分程度で、殺菌後麺線ｐＨは約９．５、茹で中華麺としては商品化に問題があるレベルにかん焼けする。なお、本発明者らの実験によると、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウム以外のかんすい素材、例えば、リン酸３ナトリウム等を用いた場合、かん焼けについては炭酸ナトリウム同様に発生するが、一方で、リン酸３ナトリウムの場合、本発明のように酸化カルシウム及び食塩を併用しても、本発明の効果はほとんど得られなかった。 In ordinary raw Chinese noodles, sodium carbonate or potassium carbonate is added in a total amount of about 1 to 2% by weight with respect to the raw material powder, but with the addition of 1%, the dough pH is about 10.0 and 2%. The dough has a pH of about 10.4. When this level of raw Chinese noodles is cooked in a bowl, it has a sufficient Chinese noodle flavor and texture. However, when this noodle is pregelatinized and packaged, and heat sterilized to give preservation, the heat sterilization condition is 85 ° C. for about 60 minutes, the sterilized noodle string pH is about 9.5, boiled Chinese noodles Burns to a level where there is a problem with commercialization. According to the experiments by the present inventors, when using a citrus material other than sodium carbonate, potassium carbonate, sodium hydrogen carbonate, for example, trisodium phosphate, etc., scorching occurs in the same manner as sodium carbonate. In the case of trisodium phosphate, the effects of the present invention were hardly obtained even when calcium oxide and sodium chloride were used together as in the present invention.
酸化カルシウム（水と反応して水酸化カルシウムとなる）及び又は水酸化カルシウムは、好ましくは対原料粉０．０５〜１．０重量％、特に好ましくは０．５〜０．７５％重量添加する。酸化カルシウムは、貝殻や卵殻などを高温で焼成して製造した焼成カルシウム、又は、これにグルテン等の賦型剤を加えた製剤としても市販されており、本発明においても、このような焼成カルシウム又はその製剤が、酸化カルシウムの代替として使用できる。このような焼成カルシウムの製剤を用いる場合、該製剤中に含まれる酸化カルシウムと水酸化カルシウムの量が、麺原料粉に対して前記添加量となればよい。 Calcium oxide (reacts with water to form calcium hydroxide) and / or calcium hydroxide is preferably added to the raw material powder in an amount of 0.05 to 1.0% by weight, particularly preferably 0.5 to 0.75% by weight. . Calcium oxide is commercially available as a calcined calcium produced by calcining shells and eggshells at a high temperature, or as a preparation in which an excipient such as gluten is added thereto. In the present invention, such calcined calcium is also used. Alternatively, the formulation can be used as an alternative to calcium oxide. When such a calcined calcium preparation is used, the amount of calcium oxide and calcium hydroxide contained in the preparation may be the amount added to the noodle raw material powder.
酸化カルシウム及び水酸化カルシウムは、炭酸ナトリウム等に比べてアルカリ性が強く、酸化カルシウムを対麺原料粉０．５重量％添加するだけでドウｐＨは１１．３程度、これをα化して包装し８５℃、６０分程度加熱した状態でも、麺ｐＨは１０．５程度となり、かんすいに比べて少量の添加でｐＨをより高くすることができる。酸化カルシウム、水酸化カルシウム自身はｐＨを高くできる割には、中華麺的風味や食感を与える効果は強くない。しかしながら、炭酸ナトリウムや炭酸カリウム、炭酸水素ナトリウムを併用すると、これらの添加量がかなり少ない状況でも、中華麺的な風味の増強が感じられる。なお、生中華麺の市販品は、かんすいだけを添加した商品の他に、ｐＨ上昇による保存性の付与を目的に、かんすいを添加した上に少量の焼成カルシウム等カルシウム剤を添加した商品もあるが、これらカルシウム剤を本件のように多量に配合することは一般的には行われない。 Calcium oxide and calcium hydroxide have stronger alkalinity than sodium carbonate and the like, and by adding 0.5% by weight of calcium oxide to the noodle raw material powder, the dough pH is about 11.3. Even when heated at about 60 ° C. for about 60 minutes, the noodle pH becomes about 10.5, and the pH can be increased by adding a small amount as compared with rinsing. Calcium oxide and calcium hydroxide themselves are not strong enough to give a Chinese noodle-like flavor and texture, although the pH can be increased. However, when sodium carbonate, potassium carbonate, or sodium hydrogen carbonate is used in combination, it is felt that the flavor of Chinese noodles is enhanced even when the amount of these added is considerably small. In addition to commercial products that contain only citrus, raw Chinese noodles are also commercial products that contain citrus and a small amount of calcium, such as calcined calcium, for the purpose of imparting preservability due to pH increase. However, it is not generally performed to add these calcium agents in a large amount as in the present case.
食塩は、本発明において、対麺原料粉３重量％以上添加する。食味の問題、製麺性の問題から８重量％以下、好ましくは５重量％以下が好ましい。食塩の代わりに塩化カリウム及び又は塩化カルシウムに置き換えることも可能であるが、食味等の問題から、全量を食塩とするか、食塩を主成分として、これに少量の塩化カリウム、塩化カルシウムを添加するのがよく、併用する場合、これらの合計量として対原料粉３重量％以上となれば良い。通常の生中華麺においては、食塩とかんすいは原料粉に両方が併用して添加されることが多いが、中華麺の場合にはかんすいによる添加効果が中心であるため、うどん等の場合より食塩の配合量は少なく、対原料粉０〜１．５重量％程度が一般的である。本発明の効果は、炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上と、酸化カルシウム及び又は炭酸カルシウムと、さらに食塩（塩化カリウム、塩化カルシウムに置き換え可能）を併せて添加するものであるが、食塩添加によるかん焼け抑制の効果は、対原料粉３重量％以上から明らかになり、４重量％程度でより明白となる。 In the present invention, the salt is added in an amount of 3% by weight or more to the raw material for noodles. 8% by weight or less, preferably 5% by weight or less is preferred because of taste problems and noodle-making problems. It is possible to replace with potassium chloride and / or calcium chloride instead of salt, but due to problems such as taste, the whole amount is salt, or salt is the main component, and a small amount of potassium chloride and calcium chloride is added to this. When using together, it is sufficient that the total amount thereof is 3% by weight or more with respect to the raw material powder. In ordinary raw Chinese noodles, both salt and kansui are often added to the raw material powder in combination. Is less, and generally 0 to 1.5% by weight of the raw material powder. The effect of the present invention is to add at least one of sodium carbonate, potassium carbonate, and sodium bicarbonate, calcium oxide and / or calcium carbonate, and salt (can be replaced with potassium chloride or calcium chloride) in combination. However, the effect of suppressing burning by adding salt is apparent from 3% by weight or more of the raw material powder, and more apparent at about 4% by weight.
本発明においては、これら、ａ）炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上と、ｂ）酸化カルシウム及び又は水酸化カルシウムと、ｃ）食塩（塩化カリウム、塩化カルシウムに置き換え可能）の他、さらに必要に応じて、色素、蛋白素材、増粘類、乳化剤等を、原料粉に粉体のまま添加するか、又は練水に溶かして、できるだけ均一になるように、原料粉とよく混練する。練水の量は原料粉に対し３０〜４０重量％程度とし、混練から麺線の調製までは、通常の生中華麺の製法と同様に、混練によって作成した麺生地を圧延して、切出すか、又は押出して麺線とする。 In the present invention, a) any one or more of sodium carbonate, potassium carbonate, and sodium bicarbonate, b) calcium oxide and / or calcium hydroxide, and c) sodium chloride (can be replaced with potassium chloride or calcium chloride) In addition, if necessary, pigments, protein materials, thickeners, emulsifiers, etc. are added to the raw powder as it is or dissolved in the kneaded water so that it is as uniform as possible. Mix well. The amount of the kneading water is about 30 to 40% by weight with respect to the raw material powder. From the kneading to the preparation of the noodle strings, the noodle dough prepared by kneading is rolled and cut out in the same manner as in the production method of ordinary raw Chinese noodle. Or extrude to make noodle strings.
麺線とした後、商品が生中華麺の場合には打粉をよく麺線にまぶして包装し製品化されるが、本発明の包装中華麺の場合は、調製した生麺線を蒸し又は茹で、好ましくは茹でることによってα化処理する。なお、α化処理後の水分含量が高くなり過ぎると、麺線が湯伸びして腰のない麺となってしまうので、水分含量が高くなりすぎないようにα化するのが好ましく、従って、茹で時間を長くし過ぎないのが好ましい。茹で時間は麺線の太さ等によってかなり異なるが、中華麺線として平均的レベルの切刃２０番を用いた麺線の場合、１０秒〜３分程度であり、茹で後の水分含量としては５０〜７０％程度である。 After the noodle strings are made, if the product is raw Chinese noodles, the dusted powder is often wrapped in noodle strings and packaged to produce a product. In the case of the packaged Chinese noodles of the present invention, the prepared raw noodle strings are steamed or boiled. The pregelatinization treatment is preferably performed by boiling. In addition, if the water content after the pregelatinization process becomes too high, the noodle strings will become hot and become noodles with no waist, so it is preferable to alphan so that the water content does not become too high. It is preferable not to make the time too long. The boiled time varies considerably depending on the thickness of the noodle strings, etc. In the case of the noodle strings using the average level of cutting blade No. 20 as the Chinese noodle strings, it is about 10 seconds to 3 minutes. It is about 50 to 70%.
このようにして製造したα化処理麺を、加熱殺菌時に破袋しないような包装体に包装して、シールし、包装体ごと蒸気殺菌庫に投入して加熱殺菌する。包装体はレトルトパウチや剛性の容器等であっても良いが、必ずしもレトルトパウチのように密閉性の極めて高いものである必要は無く、破袋しないものであれば、ポリプロピレン製の三方シールの軟包材等で充分である。また、包装体に包装して、シールせずに蒸気殺菌庫で加熱殺菌することもでき、この場合、加熱殺菌後に、無菌的にクリーンブース等にこれを移して、ここで、包装体に封入する。加熱条件は、チルド流通で１週間〜１ヶ月程度の保存性を付与させる条件として、蒸気殺菌庫内温度で概ね７５℃以上、８５℃の場合を例にすれば３０〜６０分程度に相当する条件で加熱することが好ましく、またこの条件は、うどんやそばの場合でも行われている一般的な条件である。なお、この庫内温度８５℃で３０〜６０分の加熱条件は、実際の麺塊にかかる負荷温度としては、包装体中の含気量等によって若干異なるが、麺中心品温の８０℃以上保持時間が概ね１０〜４０分程度の加熱殺菌条件となる。 The pregelatinized noodles thus produced are packaged in a package that does not break during heat sterilization, sealed, and the entire package is put into a steam sterilizer and heat sterilized. The package may be a retort pouch, a rigid container, etc., but it does not necessarily have to be extremely sealed like a retort pouch. Wrapping materials are sufficient. It can also be wrapped in a package and heat sterilized in a steam sterilizer without sealing. In this case, after heat sterilization, it is transferred aseptically to a clean booth etc., where it is enclosed in the package. To do. The heating condition is equivalent to about 30 to 60 minutes when the temperature in the steam sterilization chamber is about 75 ° C. or higher and 85 ° C. as an example, as a condition for imparting storability for about 1 week to 1 month in chilled circulation. It is preferable to heat under conditions, and these conditions are general conditions that are also performed in the case of udon and soba. In addition, although the heating conditions for 30 to 60 minutes at an internal temperature of 85 ° C. are slightly different depending on the air content in the package as the load temperature applied to the actual noodle mass, the temperature of the noodle center product temperature is 80 ° C. or more. The heat sterilization conditions are approximately 10 to 40 minutes.
なお、本発明のようなチルド流通品の場合、あまり高温で加熱殺菌すると、麺線に対するダメージが大きくなるということや、殺菌時間は短くできるが、パウチ内外部での殺菌状態にバラツキが生じやすい等の問題があり、従って、本発明が求める程度の保存性を付与する場合には、一般に９５℃以上の加熱条件は採られない。加熱殺菌後の麺ｐＨとしては、保存性の点、中華麺的風味の点からは、かん焼けの程度が高くならない範囲で高くする方が良く、８５℃、６０分で加熱殺菌する場合でいえば、加熱殺菌後のｐＨとしては概ね９．５〜１０．５程度が好ましい。 In the case of a chilled product such as the present invention, if sterilization is carried out at a very high temperature, the damage to the noodle strings increases, and the sterilization time can be shortened, but the sterilization state inside and outside the pouch tends to vary. Therefore, in order to provide the preservability as required by the present invention, heating conditions of 95 ° C. or higher are generally not employed. The noodle pH after heat sterilization is better in terms of preservability and Chinese noodle flavor as long as the level of canned baked does not increase, even in the case of heat sterilization at 85 ° C. for 60 minutes. For example, the pH after heat sterilization is preferably about 9.5 to 10.5.
加熱殺菌後、包装体ごと冷却し、必要に応じて別添のスープや具材等を添付した上で、さらに軟包材、カップ容器等の外包材で包装して、商品とする。製品形態としては、汁物のラーメンや、つけ麺、冷麺、焼きそば等の形態の各種中華麺製品が可能であり、とくに麺のかん焼けが抑えられ、中華麺風味も高いので、ラーメン、つけ麺、冷麺などに最適である。 After heat sterilization, the whole package is cooled, and attached soup and ingredients as needed, and further packaged with an outer packaging material such as a soft packaging material or a cup container to obtain a product. Various types of Chinese noodle products such as ramen noodles, tsukemen, cold noodles, and fried noodles are possible as product forms. Ideal for noodles.
上記本発明の製造方法によって製造した包装中華麺は、チルド流通で１週間から１ヶ月程度の保存性を有するα化処理済みの包装中華麺となり、これを茹でて調理する場合は包装体から麺を出して調理して喫食するが、α化処理がなされているので、調理時間が短い。また、本発明品は電子レンジによる調理も可能であり、特にこの場合、電子レンジで麺塊のみを加熱し、レンジ加熱した麺を別途用意したスープに投入して喫食するか、そのままタレを掛けて又はタレに浸けて喫食する、あるいは、レンジ調理した麺を流水等にて冷却後、タレを掛けて又はタレに浸けて喫食するような、調理の簡便な中華麺を提供することができる。このような電子レンジによる調理を行う場合、麺線は炊いて調理する時と違って茹で湯を吸収しないので、水分含量が上昇することがなく、そのため、調理時間を厳密にする必要がなく、また麺はよりコシが強く、弾力に富んだものとすることができる。 The packaged Chinese noodles produced by the production method of the present invention are pre-gelatinized packaged Chinese noodles having a storability of about 1 week to 1 month by chilled distribution. The food is cooked and eaten, but since the pregelatinization process is performed, the cooking time is short. The product of the present invention can also be cooked in a microwave oven. In this case, in particular, the noodle mass is heated only in the microwave oven, and the cooked noodles are put into a separately prepared soup and eaten, or the sauce is sprinkled as it is. It is possible to provide Chinese noodles that are easy to cook, such as being soaked in a sauce or dipping, or being cooked in a saucepan or after being cooked in a saucer after cooling the cooked noodles with running water or the like. When cooking with such a microwave oven, the noodle strings do not absorb boiled hot water unlike when cooking and cooking, so the moisture content does not increase, so there is no need to strict cooking time, Also, the noodles are stronger and more elastic.
以上のような製造工程によって製造された本発明の包装中華麺は、ａ）炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上と、ｂ）酸化カルシウム及び又は水酸化カルシウムと、ｃ）食塩（塩化カリウム及び又は塩化カルシウムに置き換え可能）を麺原料が必須成分として添加されているが、麺原料に添加するこれらａ）ｂ）ｃ）の添加剤のうち、いずれか一つが欠けても本願発明の効果を達成することができない。例えば、炭酸ナトリウムを対原料１重量％添加して、酸化カルシウム又は水酸化カルシウムを添加しないで製造すると、食塩の量に関わらずかん焼けが起こる。しかし、さらに酸化カルシウム又は水酸化カルシウムと、食塩３重量％以上を添加して製造すると、ｐＨはさらに上昇するにもかかわらず、かん焼けが抑制される。すなわち、これらの添加剤をすべて添加することによって、かん焼けを防止しつつ、麺線ｐＨをより高くすることができ、保存性、中華麺風味共に向上した、包装中華麺となる。 The packaged Chinese noodles of the present invention manufactured by the manufacturing process as described above are: a) any one or more of sodium carbonate, potassium carbonate, sodium bicarbonate, b) calcium oxide and / or calcium hydroxide, c) Sodium chloride (which can be replaced with potassium chloride and / or calcium chloride) is added as an essential component, but even if any one of these additives a) b) c) added to the noodle material is missing The effect of the present invention cannot be achieved. For example, if 1% by weight of sodium carbonate is added to the raw material and the product is prepared without adding calcium oxide or calcium hydroxide, burning can occur regardless of the amount of sodium chloride. However, when calcium oxide or calcium hydroxide and 3% by weight or more of sodium chloride are added and manufactured, the burning can be suppressed despite the further increase in pH. That is, by adding all these additives, the noodle string pH can be further increased while preventing the burning of the can, and the packaged Chinese noodles are improved in both shelf life and Chinese noodle flavor.
以下、比較実験等を示して本発明について詳述する。
なお、以下の実験においては、酸化カルシウムは取り扱いが危険なため、焼成カルシウムにグルテン、小麦粉などを混合した製剤を用いている。以下、実験例、実施例、表における「酸化カルシウム」の記載は、該混合製剤中の焼成カルシウムの量から計算された酸化カルシウムの量である。
Hereinafter, the present invention will be described in detail by showing comparative experiments and the like.
In the following experiments, since calcium oxide is dangerous to handle, a preparation in which baked calcium is mixed with gluten, flour or the like is used. Hereinafter, the description of “calcium oxide” in the experimental examples, examples, and tables is the amount of calcium oxide calculated from the amount of calcined calcium in the mixed preparation.
また、本発明の麺ｐＨの測定方法は、以下の方法によって測定した。
１）麺１食分を裁断、混合し、所定量をサンプリングする。
２）ブレンダーカップに１）のサンプルを入れ、蒸留水で１０倍量に希釈する。
３）ブレンダーで１分間粉砕・混合し、懸濁状のサンプルとする。
４）３）のサンプルの所定量をビーカーに入れ、軽く撹拌しながら、ｐＨメーターでｐＨを測定する。なお、ドウｐＨも上記麺ｐＨの測定方法に準じて測定した。
Moreover, the measuring method of noodle pH of this invention was measured with the following method.
1) Cut and mix one serving of noodles and sample a predetermined amount.
2) Put the sample of 1) into a blender cup and dilute it 10 times with distilled water.
3) Grind and mix with a blender for 1 minute to obtain a suspended sample.
4) Put a predetermined amount of the sample of 3) into a beaker and measure the pH with a pH meter while stirring gently. The dough pH was also measured according to the noodle pH measurement method.
また、本発明のかん焼けの判定方法は目視にて実施し、熟練したパネラー５名にて５点満点で評価した。評価は、１点をほとんど褐変のない状態とし、５点をひどく褐変の強い状態、４点はやや褐変しており、茹で調理する中華麺としては商品化が困難なレベル、３点を商品化に充分耐えうる状態とした。
さらに、麺の風味については、予め用意した市販のスープの中に、電子レンジで５００Ｗにて２分３０秒間加熱調理した麺を加え、官能評価を行った。
Moreover, the determination method of the canned burn of this invention was implemented visually, and five skilled panelists evaluated it with a 5-point perfect score. Evaluation is 1 point with almost no browning, 5 points are severely browned, 4 points are slightly browned, and it is difficult to commercialize Chinese noodles cooked with rice cake, 3 points are commercialized It was in a state that could sufficiently withstand.
Furthermore, about the flavor of noodles, the sensory evaluation was performed by adding noodles cooked in a microwave oven at 500 W for 2 minutes 30 seconds in a commercially available soup prepared in advance.
[実験例１]（併用効果の確認試験）
麺原料粉には小麦粉（準強力粉）１ｋｇを用い、酸化カルシウム０又は５ｇを粉体で混合した（試験に用いた酸化カルシウムは焼成カルシウムの製剤で、酸化カルシウムとしての含量は５０％のものである。以下、各実験例、実施例では、特に示さない限り、該焼成カルシウムの製剤を用い、酸化カルシウムの量に換算して記載している）。これに、練水として、水３５０ｍｌに、炭酸ナトリウムを０又は１０ｇ、食塩を０又は４０ｇ溶解して加え、ミキサーで１５分間よく混練して、麺生地を作成し、ドウｐＨを測定した。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５０ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫にて庫内温度８５℃で６０分間加熱殺菌した（麺中心品温８０℃以上保持時間としては４０分程度）。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。冷蔵後の麺は色調（かん焼けの度合い）を確認し、包装体から取り出して製品としての麺のｐＨと水分を測定した。製品の水分含量は５３〜６０％であった。
[Experimental Example 1] (Confirmation test for combined effect)
1 kg of wheat flour (quasi-strong flour) was used as the noodle raw material powder, and 0 or 5 g of calcium oxide was mixed with the powder (calcium oxide used in the test was a calcined calcium preparation, and the content as calcium oxide was 50%. In the following experimental examples and examples, unless otherwise indicated, the calcined calcium preparation is used and described in terms of the amount of calcium oxide). To this, 0 or 10 g of sodium carbonate and 0 or 40 g of sodium chloride were dissolved and added in 350 ml of water as kneaded water, and kneaded well for 15 minutes to prepare a noodle dough, and the dough pH was measured. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.50 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 × 17 cm polypropylene bag, heat sealed, sealed, It was sterilized by heating at a sterilization temperature of 85 ° C. for 60 minutes (noodle core product temperature of 80 ° C. or more as a holding time of about 40 minutes). The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C. The noodles after refrigeration were checked for color tone (degree of canning), removed from the package, and the pH and moisture of the noodles as products were measured. The water content of the product was 53-60%.
表１の通り、対原料粉重量比で、炭酸ナトリウム１％、酸化カルシウム０．５％の場合いずれもかん焼けが見られた。また、これらに食塩を４％（多量に）添加しても、かん焼けの程度は、カルシウムと食塩の併用の場合においてのみ、若干軽減される傾向が見られたが、大きく変わることは無かった。一方、炭酸ナトリウム１％に酸化カルシウム０．５％を併用して添加したものは、かん焼けの程度がさらに進み、風味も焦げ臭を有するものであった。ところが、この配合に、さらに食塩を４％添加したものは、かん焼けの程度が、商品として遜色の無い程度に軽減されていた。 As shown in Table 1, in terms of the weight ratio of the raw material powder, canned charcoal was observed in both cases of 1% sodium carbonate and 0.5% calcium oxide. In addition, even when 4% (a large amount) of sodium chloride was added to these, the degree of burning could be slightly reduced only in the case of combined use of calcium and sodium chloride, but it did not change significantly. . On the other hand, when 1% of sodium carbonate and 0.5% of calcium oxide were added in combination, the degree of burning was further advanced and the flavor also had a burning odor. However, when 4% of sodium chloride was added to this formulation, the degree of burning was reduced to a level that was not inferior as a product.
［実験例２］（低ｐＨでの試験）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウムを０．５ｇ粉体で混合した。これに、練水として、水３５０ｍｌに、炭酸ナトリウムを所定量、食塩を０又は４０ｇ加えて溶解したものを、製めんミキサーで撹拌しながら前記粉体混合物に加えて１５分間よく混練して、麺生地を作成し、ドウｐＨを測定した（酸化カルシウムと炭酸ナトリウムの添加量は、予め予備実験を行って加熱殺菌後の麺ｐＨが約９．５になる量とした）。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で、庫内温度８５℃で６０分間加熱殺菌した（麺中心品温８０℃以上保持時間としては４０分程度）。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。冷蔵後の麺は色調（かん焼けの度合い）を確認し、包装体から取り出してｐＨを測定した。結果を表２に示す。
[Experiment 2] (Test at low pH)
As a noodle raw material powder, 1 kg of wheat flour (quasi-strong powder) was mixed with 0.5 g of calcium oxide powder. To this, as a kneading water, a solution obtained by adding a predetermined amount of sodium carbonate and 0 or 40 g of sodium chloride in 350 ml of water is added to the powder mixture while stirring with a noodle mixer, and kneaded well for 15 minutes, A noodle dough was prepared and the dough pH was measured (the addition amount of calcium oxide and sodium carbonate was determined in advance so that the noodle pH after heat sterilization was about 9.5). The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put in a 17 × 17 cm polypropylene bag, heat sealed, sealed, In a sterilization chamber, the pasteurization was performed by heat sterilization at a chamber temperature of 85 ° C. for 60 minutes (noodle core product temperature of 80 ° C. or more for about 40 minutes). The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C. The noodles after refrigeration were checked for color tone (degree of canned burning), taken out from the package, and measured for pH. The results are shown in Table 2.
表２の結果から、対原料粉重量比で、炭酸ナトリウム１％の添加では、加熱殺菌後の麺線ｐＨは約９．５であるが、該ｐＨにおいて既にかん焼けを起こしている。これに対して、麺線ｐＨを変更せずに、炭酸ナトリウムの一部を酸化カルシウムに置き換えても、酸化カルシウム０．０５％の添加では、かん焼けはほとんど抑制できなかった。しかし、この配合にさらに食塩を対原料粉４％添加した場合は、かん焼けが抑えられた。この結果から、通常のかんすい（炭酸ナトリウム）のみの添加では、該加熱殺菌条件ではｐＨ９．５以上でかん焼けすること、また、該ｐＨにおいては、食塩を多量に添加する場合、酸化カルシウムの量として０．０５％以上を添加すれば、かん焼けを抑制した包装中華麺が製造可能であることが判明した。 From the results shown in Table 2, the addition of 1% sodium carbonate in the weight ratio of the raw material powder has a noodle string pH of about 9.5 after heat sterilization, but at this pH, it has already burned. On the other hand, even if a part of sodium carbonate was replaced with calcium oxide without changing the noodle string pH, the addition of 0.05% calcium oxide could hardly suppress the burning. However, when 4% of salt powder was added to this formulation, the burning was suppressed. From this result, it is found that when only normal rinsing (sodium carbonate) is added, it is baked at pH 9.5 or higher under the heat sterilization conditions, and when a large amount of sodium chloride is added at this pH, the amount of calcium oxide As a result, it was found that if Chinese noodles were added in an amount of 0.05% or more, it was possible to produce packaged Chinese noodles with reduced burning.
［実験例３］（高ｐＨでの試験）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウム１０又は１２．５ｇを粉体で混合した。これに、練水として、水３５０ｍｌに、炭酸ナトリウム０又は５ｇと、これに食塩を０又は５０ｇ溶解して加え、製めん用ミキサーで撹拌しながら前記粉体混合物に加えて１５分間混練して、麺生地を作成した（酸化カルシウムと炭酸ナトリウムの添加量は、予め予備実験で加熱殺菌後の麺ｐＨが約１１．３又は１１．５になる量とした）。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で、庫内温度８５℃で３０分間加熱殺菌した（麺中心品温８０℃以上保持時間としては１５分程度）。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。冷蔵後の麺は色調（かん焼けの度合い）を確認し、包装体から取り出してｐＨを測定するとともに、前記所定の調理を行って官能評価した。結果を表３に示す。
[Experiment 3] (Test at high pH)
1 kg of wheat flour (quasi-strong powder) was used as the noodle raw material powder, and 10 or 12.5 g of calcium oxide was mixed with the powder. To this, 0 or 5 g of sodium carbonate and 0 or 50 g of sodium chloride are dissolved in 350 ml of water and added to the powder mixture while stirring with a noodle mixer, and kneaded for 15 minutes. A noodle dough was prepared (the addition amounts of calcium oxide and sodium carbonate were previously determined in a preliminary experiment so that the noodle pH after heat sterilization was about 11.3 or 11.5). The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 × 17 cm polypropylene bag, heat sealed, sealed, It was sterilized by heating at a temperature of 85 ° C. for 30 minutes in a sterilization chamber (noodle core product temperature of 80 ° C. or more for a holding time of about 15 minutes). The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C. The noodles after refrigeration were checked for color tone (degree of canned baking), removed from the package, measured for pH, and subjected to the above-described predetermined cooking for sensory evaluation. The results are shown in Table 3.
表３の結果から、酸化カルシウムのみの添加でも、殺菌後麺ｐＨ１１．３でかん焼けは商品化可能なレベルであったが、これに炭酸ナトリウムを混合すると、かん焼けを起こした。しかし、炭酸ナトリウムとともに食塩を添加すると、かん焼けは抑えられ、酸化カルシウムだけの場合より風味的には、中華麺らしい好ましいものであった（酸化カルシウムだけの場合は、中華麺風味というよりは金属臭に近いものを感じた）。そこで、さらに酸化カルシウムの量を増やし、殺菌後麺ｐＨが１１．５を超える状態にすると、炭酸ナトリウム、食塩を併用してもかん焼けが進み、味もえぐみが出た。従って、ｐＨ１１．３程度まで、酸化カルシウム、炭酸ナトリウム、食塩の併用によってかん焼けを抑えた包装中華麺が製造可能であり、その際の酸化カルシウムの添加量としては約１％程度が限度と考えられた。 From the results in Table 3, even when only calcium oxide was added, the baked noodle pH 11.3 was at a level that could be commercialized, but when sodium carbonate was mixed with this, it was baked. However, when sodium carbonate was added together with sodium carbonate, the burning of the cane was suppressed, and the flavor was more preferable than that of calcium oxide alone, which was more preferable than that of Chinese noodles. I felt something close to odor). Therefore, when the amount of calcium oxide was further increased and the pH of the noodles after sterilization exceeded 11.5, even if sodium carbonate and sodium chloride were used in combination, the burning of the cane progressed, and the taste was also delicious. Therefore, it is possible to produce Chinese noodles with packaging up to about pH 11.3, which can prevent burning by using calcium oxide, sodium carbonate, and salt together. About 1% of calcium oxide is considered to be the limit. It was.
［実験例４］（食塩量の比較試験）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウム５ｇを粉体で混合した。これに、練水として、水３５０ｍｌに、炭酸ナトリウム２０ｇと、食塩を０、１０、３０又は５０ｇ溶解して加え、製めん用ミキサーで撹拌しながら前記粉体混合物に加えて１５分間よく混練して、麺生地を作成した。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で、庫内温度８５℃で４５分間加熱殺菌した（麺中心品温８０℃以上保持時間としては３０分程度）。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。冷蔵後の麺は色調（かん焼けの度合い）を確認し（効果の差が大きくないものも認められたので本実験例については１０段階で評価している）、包装体から取り出してｐＨを測定した。結果を表４に示す。
[Experiment 4] (Comparative test of salt amount)
1 kg of wheat flour (quasi-strong powder) was used as the noodle raw material powder, and 5 g of calcium oxide was mixed with the powder. To this, add 20 g of sodium carbonate and 0, 10, 30 or 50 g of sodium carbonate in 350 ml of water as kneaded water, add to the powder mixture while stirring with a noodle mixer, and knead well for 15 minutes. A noodle dough was created. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 × 17 cm polypropylene bag, heat sealed, sealed, In a sterilization cabinet, the pasteurization was performed at a temperature of 85 ° C. for 45 minutes and the paste was sterilized for 45 minutes (the noodle core product temperature was 80 ° C. or more and the retention time was about 30 minutes). The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C. The noodles after refrigeration are checked for color tone (the degree of sizzling) (those with little difference in effect are recognized, so this experimental example is evaluated in 10 steps), taken out from the package, and measured for pH did. The results are shown in Table 4.
表４の結果から、食塩３％以上添加することで、かん焼けの程度は抑えられた。 From the results shown in Table 4, the degree of burning was suppressed by adding 3% or more of sodium chloride.
［実験例５］（酸化カルシウム量の比較試験）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウムを１ｇ、２．５ｇ、５ｇ粉体で混合した。これに、練水として、水３５０ｍｌに、炭酸ナトリウム２０ｇ、食塩を０又は５０ｇ溶解して加え、製めん用ミキサーで撹拌しながら前記粉体混合物に加えて１５分間よく混練して、麺生地を作成し、ドウｐＨを測定した。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で、庫内温度８５℃で３０分間加熱殺菌した。（麺中心品温８０℃以上保持時間としては１５分程度）加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。冷蔵後の麺は色調（かん焼けの度合い）を確認し、包装体から取り出してｐＨを測定した。結果を表５に示す。
[Experimental Example 5] (Comparative test of the amount of calcium oxide)
1 kg of wheat flour (quasi-strong powder) was used as the noodle raw material powder, and calcium oxide was mixed in 1 g, 2.5 g, and 5 g powders. To this, 0 or 50 g of sodium carbonate or 20 g of sodium carbonate is dissolved in 350 ml of water as kneaded water, added to the powder mixture while stirring with a noodle mixer, and kneaded well for 15 minutes. Prepared and measured dough pH. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 × 17 cm polypropylene bag, heat sealed, sealed, It was sterilized by heating at a temperature of 85 ° C. for 30 minutes in a sterilizer. (The noodle core product temperature is 80 ° C. or more and the holding time is about 15 minutes) The noodles after the heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated at 5 ° C. overnight. The noodles after refrigeration were checked for color tone (degree of canned burning), taken out from the package, and measured for pH. The results are shown in Table 5.
表５の結果から、炭酸ナトリウム２％の添加において、酸化カルシウム０．１〜０．５％のいずれの添加においても、食塩５％を添加することで、食塩を添加しない場合に比べて、かん焼けの程度は抑えられた。また、酸化カルシウムの添加量の違いによって、ｐＨはかなり変化するが、かん焼けの度合いは徐々に進む状態で、本実験の条件（酸化カルシウム０．１〜０．５％）下では、いずれの濃度でも食塩との併用によってかん焼け防止の効果が得られると考えられた。 From the results of Table 5, it can be seen that in the addition of 2% sodium carbonate, the addition of 5% sodium chloride in any addition of calcium oxide 0.1-0.5% compared to the case where no sodium chloride was added. The degree of burning was suppressed. In addition, the pH changes considerably depending on the difference in the amount of calcium oxide added, but the degree of burning is gradually advanced. Under the conditions of this experiment (calcium oxide 0.1 to 0.5%), It was thought that the effect of preventing burning could be obtained by the combined use with salt even at the concentration.
［実験例６］（炭酸塩の変更試験１）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウム５ｇを粉体で混合した。これに、練水として、水３５０ｍｌに、炭酸ナトリウム１０ｇ又は炭酸カリウム１３ｇ、食塩を０又は３０ｇ溶解して加え、製めん用ミキサーで撹拌しながら前記粉体混合物に加えて１５分間よく混練して、麺生地を作成し、ドウｐＨを測定した。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で、庫内温度９５℃で３０分間加熱殺菌した（麺中心品温８０℃以上保持時間としては２０分程度、９０℃以上保持時間としては１５分程度）。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。冷蔵後の麺は色調（かん焼けの度合い）を確認し、包装体から取り出してｐＨを測定した。結果を表６に示す。
[Experimental example 6] (Carbonate change test 1)
1 kg of wheat flour (quasi-strong powder) was used as the noodle raw material powder, and 5 g of calcium oxide was mixed with the powder. To this, 10 g of sodium carbonate or 13 g of potassium carbonate and 0 or 30 g of sodium chloride are dissolved in 350 ml of water and added to the powder mixture while stirring with a noodle mixer, and kneaded well for 15 minutes. A noodle dough was prepared and the dough pH was measured. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 × 17 cm polypropylene bag, heat sealed, sealed, It was sterilized by heating at a temperature of 95 ° C. for 30 minutes in a sterilization chamber (noodle core product temperature of about 80 ° C. or more for about 20 minutes, 90 ° C. or more for about 15 minutes) The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C. The noodles after refrigeration were checked for color tone (degree of canned burning), taken out from the package, and measured for pH. The results are shown in Table 6.
表６の結果から、炭酸ナトリウムの代わりに炭酸カリウムでも同様の効果のあることが確認された。 From the results in Table 6, it was confirmed that potassium carbonate had the same effect instead of sodium carbonate.
［実験例７］（炭酸塩の変更試験２）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウム５ｇを粉体で混合した。これに、練水として、水３５０ｍｌに、炭酸水素ナトリウム１ｇ又は１０ｇ、食塩を０又は５０ｇ溶解して加え、製めん用ミキサーで撹拌しながら前記粉体混合物に加えて１５分間よく混練して、麺生地を作成し、ドウｐＨを測定した。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で、庫内温度８５℃で３０分間加熱殺菌した（麺中心品温８０℃以上保持時間としては１５分程度）。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。冷蔵後の麺は色調（かん焼けの度合い）を確認し、包装体から取り出してｐＨを測定した。結果を表７に示す。
[Experimental Example 7] (Carbonate change test 2)
1 kg of wheat flour (quasi-strong powder) was used as the noodle raw material powder, and 5 g of calcium oxide was mixed with the powder. To this, 1 g or 10 g of sodium hydrogen carbonate and 0 or 50 g of sodium chloride are dissolved and added to 350 ml of water as kneaded water, added to the powder mixture while stirring with a noodle mixer, and kneaded well for 15 minutes. A noodle dough was prepared and the dough pH was measured. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 × 17 cm polypropylene bag, heat sealed, sealed, It was sterilized by heating at a temperature of 85 ° C. for 30 minutes in a sterilization chamber (noodle core product temperature of 80 ° C. or more for a holding time of about 15 minutes). The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C. The noodles after refrigeration were checked for color tone (degree of canned burning), taken out from the package, and measured for pH. The results are shown in Table 7.
表６の結果から、炭酸ナトリウムの代わりに炭酸水素ナトリウムでも同様の効果のあることが確認された。 From the results in Table 6, it was confirmed that sodium hydrogen carbonate had the same effect instead of sodium carbonate.
［実験例８］（酸化カルシウムの変更試験）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、水酸化カルシウム６．６ｇを粉体で混合した。これに、練水として、水３５０ｍｌに、炭酸ナトリウム１ｇ、食塩０又は５０ｇ溶解して加え、製めん用ミキサーで撹拌しながら前記粉体混合物に加えてミキサーで１５分間よく混練して、麺生地を作成した。麺生地のｐＨはいずれも１１．３〜１１．４であった。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で、庫内温度８５℃で３０分間加熱殺菌した（麺中心品温８０℃以上保持時間としては１５分程度）。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。
[Experimental Example 8] (Calcium oxide change test)
1 kg of wheat flour (quasi-strong flour) was used as the noodle raw material powder, and 6.6 g of calcium hydroxide was mixed with the powder. To this, 1 g of sodium carbonate, 0 or 50 g of sodium carbonate is dissolved in 350 ml of water as kneaded water, added to the powder mixture while stirring with a noodle mixer, and kneaded well for 15 minutes with a mixer. It was created. The pH of the noodle dough was 11.3 to 11.4. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 × 17 cm polypropylene bag, heat sealed, sealed, It was sterilized by heating at a temperature of 85 ° C. for 30 minutes in a sterilization chamber (noodle core product temperature of 80 ° C. or more for a holding time of about 15 minutes). The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C.
冷蔵後の麺は色調（かん焼けの度合い）を確認したところ、食塩を添加していないものは、商品として許容できない程度にかん焼けしていたが、食塩、水酸化カルシウム、炭酸ナトリウムを併用したものは、ほとんどかん焼けが見られなかった。なお、殺菌後の麺ｐＨは、いずれも１０．７程度であった。従って、食塩の代わりに塩化カリウム又は塩化カルシウムでも同様の効果のあることが確認された。 The noodles after refrigeration were checked for color tone (the degree of tanning), but those without added salt were baked to an unacceptable level as a product, but were combined with salt, calcium hydroxide, and sodium carbonate. As for the thing, there was almost no can burn. The noodle pH after sterilization was about 10.7. Therefore, it was confirmed that potassium chloride or calcium chloride had the same effect instead of sodium chloride.
［実験例９］（食塩の代替試験）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウム５ｇを粉体で混合した。これに、練水として、水３５０ｍｌに、炭酸ナトリウム１０ｇ、食塩３０ｇ添加したもの、食塩に代えて塩化カリウム４０ｇ添加したもの、塩化カルシウム３０ｇ添加したもの（塩化カルシウムは完全には溶解しなかったので懸濁状態で加えた）、及び、食塩、塩化カリウム、塩化カルシウムのいずれも添加していないものを作成し、製めん用ミキサーで撹拌しながら前記粉体混合物に加えてミキサーで１５分間よく混練して、麺生地を作成した。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で、庫内温度９５℃で３０分間加熱殺菌した（麺中心品温８０℃以上保持時間としては２０分程度、９０℃以上保持時間としては１５分程度）。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。
[Experimental Example 9] (Substitute test for salt)
1 kg of wheat flour (quasi-strong powder) was used as the noodle raw material powder, and 5 g of calcium oxide was mixed with the powder. To this, 10 g of sodium carbonate and 30 g of sodium chloride were added to 350 ml of water as the kneaded water, 40 g of potassium chloride was added instead of sodium chloride, and 30 g of calcium chloride was added (because calcium chloride was not completely dissolved) (Added in a suspended state), and without any salt, potassium chloride, or calcium chloride added to the powder mixture while stirring with a noodle mixer and kneaded well with the mixer for 15 minutes A noodle dough was created. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put in a 17 × 17 cm polypropylene bag, heat sealed, sealed, It was sterilized by heating at a temperature of 95 ° C. for 30 minutes in a sterilization chamber (noodle core product temperature of about 80 ° C. or more for about 20 minutes, and about 90 ° C. or more for about 15 minutes). The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C.
冷蔵後の麺は色調（かん焼けの度合い）を確認したところ、食塩、塩化カリウム、塩化カルシウムのいずれも添加していないものは、商品として許容できない程度にかん焼けしていたが、食塩３０ｇ、塩化カリウム４０ｇ添加のものは、ほとんどかん焼けが見られなかった。また、塩化カルシウム３０ｇのものは、食塩、塩化カリウムのものよりも若干かん焼けする傾向が見られたが、商品として許容できる範囲に抑えられていた。従って、食塩の代わりに塩化カリウム又は塩化カルシウムでも同様の効果のあることが確認された。 The noodles after refrigeration were checked for color tone (degree of baked), and those without any salt, potassium chloride, or calcium chloride were baked to an unacceptable level as commercial products. With the addition of 40 g of potassium chloride, almost no burning was observed. Moreover, although the thing of the calcium chloride 30g showed the tendency to burn a little more than the thing of salt and potassium chloride, it was restrained in the range acceptable as a product. Therefore, it was confirmed that potassium chloride or calcium chloride had the same effect instead of sodium chloride.
［実施例１］（ラーメンタイプ）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウム５ｇを粉体で混合した。これに、練水として、水３５０ｍｌに、かんすいとして炭酸ナトリウム１０ｇに、食塩を４０ｇ溶解して加え、製めん用ミキサーで撹拌しながら前記粉体混合物に加えて１５分間よく混練して、麺生地を作成した。ドウｐＨは１１．３であった。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．５ｍｍとし、角刃２０番で麺線に切出した。この麺線を１５秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で庫内温度８５℃で３０分間加熱殺菌した。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。
[Example 1] (Ramen type)
1 kg of wheat flour (quasi-strong powder) was used as the noodle raw material powder, and 5 g of calcium oxide was mixed with the powder. To this, 40 g of sodium chloride is dissolved in 350 ml of water as water for mixing, 10 g of sodium carbonate as rinsing and added to the powder mixture while stirring with a noodle mixer, and kneaded well for 15 minutes. It was created. The dough pH was 11.3. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.5 mm and cut into noodle strings with a square blade No. 20. This noodle string is boiled for 15 seconds and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 × 17 cm polypropylene bag, heat sealed, sealed, It was sterilized by heating at 85 ° C. for 30 minutes in a sterilizer. The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C.
冷蔵後の麺はかん焼けが全く見られず良好な色彩を有しており、麺ｐＨは１０．５６であった。この麺塊を包装体から取り出し、電子レンジ５００Ｗで２分３０秒間加熱処理し、加熱処理後の麺を別に用意した丼中の中華麺用スープに投入し喫食した。その結果、中華麺風味が充分感じられる美味しいラーメンであった。なお、このように電子レンジ調理した麺は、炊いて調理した場合に比べて、明らかにコシと弾力に富むものであった。 The noodles after refrigeration had a good color without any kan burning, and the noodle pH was 10.56. The noodle mass was taken out from the package, heat-treated in a microwave oven at 500 W for 2 minutes and 30 seconds, and the noodles after the heat treatment were put into a Chinese noodle soup prepared in a bowl and eaten. As a result, it was a delicious ramen with a sufficient Chinese noodle flavor. In addition, the noodles cooked in this way were obviously richer and more resilient than when cooked and cooked.
［実施例２］（冷麺タイプ）
麺原料粉として小麦粉（準強力粉）１ｋｇを用い、酸化カルシウム５ｇを粉体で混合した。これに、練水として、水３５０ｍｌに、かんすいとして炭酸ナトリウム１０ｇ、食塩を４０ｇ溶解して加え、製めん用ミキサーで撹拌しながら前記粉体混合物に加えて１５分間よく混練して、麺生地を作成した。ドウｐＨは１１．３であった。麺生地は、ロール圧延機で圧延し、最終麺帯厚を１．４ｍｍとし、角刃１４番で麺線に切出した。この麺線を２分３０秒間茹でた後３０秒後に水浸漬を６０秒間行い、冷却し、一食分として約１７０ｇを計量し、１７×１７cmのポリプロピレン製の袋に投入し熱シールして密封し、蒸気殺菌庫で庫内温度８５℃で３０分間加熱殺菌した。加熱殺菌後の麺は直ぐに袋ごと冷風にて約１時間冷却した後、５℃で一晩冷蔵した。
[Example 2] (Cold noodle type)
1 kg of wheat flour (quasi-strong powder) was used as the noodle raw material powder, and 5 g of calcium oxide was mixed with the powder. To this, 350 g of water as a kneaded water, 10 g of sodium carbonate and 40 g of sodium chloride as a solubilizer are dissolved, added to the powder mixture while stirring with a noodle mixer, and kneaded well for 15 minutes. Created. The dough pH was 11.3. The noodle dough was rolled with a roll mill to a final noodle strip thickness of 1.4 mm and cut into noodle strings with a square blade No. 14. This noodle string is boiled for 2 minutes and 30 seconds, and then immersed in water for 60 seconds, cooled, weighed about 170 g as a serving, put into a 17 x 17 cm polypropylene bag, heat sealed and sealed. The mixture was sterilized by heating at 85 ° C. for 30 minutes in a steam sterilizer. The noodles after heat sterilization were immediately cooled with cold air for about 1 hour together with the bag, and then refrigerated overnight at 5 ° C.
冷蔵後の麺はかん焼けが全く見られず良好な色彩を有しており、麺ｐＨは１０．３であった。この麺塊を包装体から取り出し、電子レンジ５００Ｗで２分３０秒間加熱処理し、加熱処理後の麺を水道水の流水で約１分間冷却し、水切りして皿に盛った。これを、つけ麺用のつけダレに漬けて喫食した。その結果、中華麺風味が充分感じられ、コシと弾力の有る美味しい冷麺であった。 The noodles after refrigeration had a good color without any kan burning, and the noodle pH was 10.3. The noodle mass was taken out of the package, heat-treated in a microwave oven at 500 W for 2 minutes and 30 seconds, the heat-treated noodles were cooled with running tap water for about 1 minute, drained and stacked on a plate. This was dipped in a dipping sauce for tsukemen and ate. As a result, the taste of Chinese noodles was sufficiently felt, and it was a delicious cold noodle with firmness and elasticity.
Claims (5)
ａ）炭酸ナトリウム、炭酸カリウム、炭酸水素ナトリウムのいずれか一つ以上、
ｂ）酸化カルシウム及び又は水酸化カルシウム、
ｃ）食塩、塩化カリウム、塩化カルシウムのいずれか一つ以上、
の前記ａ）、ｂ）及びｃ）を麺原料に添加し、かつ、ｃ）は少なくとも麺原料粉に対して３重量％添加する、ことを特徴とする包装中華麺類の製造方法。 A method for producing Chinese noodles for packaging, in which the gelatinized noodles are packaged in a package and then sterilized by heating at 95 ° C. or less,
a) any one or more of sodium carbonate, potassium carbonate, sodium bicarbonate,
b) calcium oxide and / or calcium hydroxide,
c) one or more of sodium chloride, potassium chloride, calcium chloride,
The above-mentioned a), b) and c) are added to the noodle raw material, and c) is added at least 3% by weight to the noodle raw material powder.
ｂ）酸化カルシウム及び又は水酸化カルシウム、
ｃ）食塩、塩化カリウム、塩化カルシウムのいずれか一つ以上、
の前記ａ）、ｂ）及びｃ）が麺原料に添加され、かつ、ｃ）は少なくとも麺原料粉に対して３重量％添加された、チルド流通で１週間から１ヶ月程度の保存期間を有するα化処理済みの包装中華麺の調理方法であって、
該包装中華麺の麺塊を電子レンジで加熱し、電子レンジ加熱した麺塊を別途用意したスープに投入して喫食に供するか、又は電子レンジ加熱した麺塊にタレを掛けるかタレに浸けて喫食に供する、もしくは、電子レンジ加熱した麺塊を冷水によって冷し、これにタレを掛けるかタレに浸けて喫食に供する、包装中華麺の調理方法。 a) any one or more of sodium carbonate, potassium carbonate, sodium bicarbonate,
b) calcium oxide and / or calcium hydroxide,
c) one or more of sodium chloride, potassium chloride, calcium chloride,
The a), b) and c) are added to the noodle raw material, and c) is added at least 3% by weight to the noodle raw material powder, and has a storage period of about 1 week to 1 month in chilled distribution. A method for cooking packaged Chinese noodles that has been pregelatinized,
Heat the noodle mass of the Chinese noodles in the microwave with a microwave oven, put the noodle mass heated in a microwave oven into a separately prepared soup for cooking, or dip the sauce in a saucepan A method for cooking packaged Chinese noodles that is used for eating or cooling a microwave-heated noodle lump with cold water and applying it to sauce or immersing it in sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007107917A JP4755623B2 (en) | 2007-04-17 | 2007-04-17 | Packaging Chinese noodles manufacturing method and cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2007107917A JP4755623B2 (en) | 2007-04-17 | 2007-04-17 | Packaging Chinese noodles manufacturing method and cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2008263804A true JP2008263804A (en) | 2008-11-06 |
| JP4755623B2 JP4755623B2 (en) | 2011-08-24 |
Family
ID=40044221
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2007107917A Active JP4755623B2 (en) | 2007-04-17 | 2007-04-17 | Packaging Chinese noodles manufacturing method and cooking method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4755623B2 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015188410A (en) * | 2014-03-28 | 2015-11-02 | 日清食品冷凍株式会社 | Chilled noodle and manufacturing method thereof |
| JP2017175923A (en) * | 2016-03-28 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for producing non-fried instant noodle |
| WO2022024691A1 (en) * | 2020-07-31 | 2022-02-03 | 日清食品ホールディングス株式会社 | Heat-sterilized chilled chinese noodles and method for producing same |
| CN114568632A (en) * | 2022-03-10 | 2022-06-03 | 福建壳零生物科技集团有限公司 | Raw wet noodles not prone to browning, preparation method and application of calcined shell powder |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01108947A (en) * | 1987-10-21 | 1989-04-26 | Suzugamine:Kk | Preparation of chinese noodle |
| JPH04187694A (en) * | 1990-11-21 | 1992-07-06 | Toubu Kagaku Kk | Calcium saccharide composition and production thereof |
| JPH07145373A (en) * | 1993-10-01 | 1995-06-06 | Sanei Gen F F I Inc | Antioxidant |
| JPH10179065A (en) * | 1996-10-25 | 1998-07-07 | Nisshin Flour Milling Co Ltd | Mechanical preparation of noodles |
| JPH1189530A (en) * | 1997-09-24 | 1999-04-06 | Asama Kasei Kk | Instant noodles cookable in microwave oven and their cooking |
| JP2002262796A (en) * | 2001-03-12 | 2002-09-17 | Nissin Food Prod Co Ltd | Packed noodles and method for producing the same |
| JP2002262795A (en) * | 2001-03-12 | 2002-09-17 | Nissin Food Prod Co Ltd | Packed noodles and method for producing the same |
| JP2005253460A (en) * | 2004-02-12 | 2005-09-22 | Ezaki Glico Co Ltd | Method for producing packaged boiled noodle |
-
2007
- 2007-04-17 JP JP2007107917A patent/JP4755623B2/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01108947A (en) * | 1987-10-21 | 1989-04-26 | Suzugamine:Kk | Preparation of chinese noodle |
| JPH04187694A (en) * | 1990-11-21 | 1992-07-06 | Toubu Kagaku Kk | Calcium saccharide composition and production thereof |
| JPH07145373A (en) * | 1993-10-01 | 1995-06-06 | Sanei Gen F F I Inc | Antioxidant |
| JPH10179065A (en) * | 1996-10-25 | 1998-07-07 | Nisshin Flour Milling Co Ltd | Mechanical preparation of noodles |
| JPH1189530A (en) * | 1997-09-24 | 1999-04-06 | Asama Kasei Kk | Instant noodles cookable in microwave oven and their cooking |
| JP2002262796A (en) * | 2001-03-12 | 2002-09-17 | Nissin Food Prod Co Ltd | Packed noodles and method for producing the same |
| JP2002262795A (en) * | 2001-03-12 | 2002-09-17 | Nissin Food Prod Co Ltd | Packed noodles and method for producing the same |
| JP2005253460A (en) * | 2004-02-12 | 2005-09-22 | Ezaki Glico Co Ltd | Method for producing packaged boiled noodle |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015188410A (en) * | 2014-03-28 | 2015-11-02 | 日清食品冷凍株式会社 | Chilled noodle and manufacturing method thereof |
| JP2017175923A (en) * | 2016-03-28 | 2017-10-05 | 日清食品ホールディングス株式会社 | Method for producing non-fried instant noodle |
| WO2022024691A1 (en) * | 2020-07-31 | 2022-02-03 | 日清食品ホールディングス株式会社 | Heat-sterilized chilled chinese noodles and method for producing same |
| CN114568632A (en) * | 2022-03-10 | 2022-06-03 | 福建壳零生物科技集团有限公司 | Raw wet noodles not prone to browning, preparation method and application of calcined shell powder |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4755623B2 (en) | 2011-08-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JP5039716B2 (en) | Instant fried noodles and method for producing the same | |
| JP4070148B1 (en) | Method for producing cooked pasta | |
| JP4755623B2 (en) | Packaging Chinese noodles manufacturing method and cooking method | |
| JP5893613B2 (en) | Frozen pasta | |
| JP2005278406A (en) | Loosening improver for cereal, and cereal processed food to which the loosening improver is added | |
| KR101922338B1 (en) | Composition for sauce comprising garlic and process of preparation thereof | |
| JP5252667B1 (en) | Noodle soup containing enzymes | |
| JP4402319B2 (en) | How to prevent browning of noodles | |
| JP6758140B2 (en) | Sea urchin-containing sauce and its manufacturing method | |
| CN108065331A (en) | A kind of processing method of edible paste | |
| JP2001299291A (en) | Retorted pasty composition with curry flavor | |
| KR101793661B1 (en) | Instant Stir-Fried Rise Cake and Manufacturing Method of that | |
| JP5968140B2 (en) | Fried food-like clothing composition and side dish material set | |
| JP6022338B2 (en) | Method for producing bread or baked goods | |
| JP2003289818A (en) | Noodles of chilled distribution type and method for producing the same | |
| KR101999898B1 (en) | Cream sauce and manufacturing method thereof | |
| JP2015154749A (en) | Frozen food and method for manufacturing the same | |
| JP2008005757A (en) | Processed raw material for egg dish, and method for producing egg dish | |
| JP2584666B2 (en) | Manufacturing method of retort noodles | |
| CN105285705A (en) | Microwave noodles in packaging bag capable of automatically exhausting air | |
| JP3843179B2 (en) | Raw Chinese noodles for microwave cooking | |
| JP2024046495A (en) | cooked refrigerated pasta food | |
| JP2020018226A (en) | Japanese savory pancake prepared mixture and method for making japanese savory pancake | |
| JP2015173658A (en) | Method for manufacturing processed meat food | |
| JP2021036846A (en) | Smoking-treated pasta and method for producing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20100409 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20110223 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20110301 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20110421 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20110520 |
|
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20110527 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140603 Year of fee payment: 3 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 4755623 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |