JP2009089667A - Retort noodle using konjak, and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide retort noodles which retains the texture of noodles over a long period, especially when being subjected to retort treatment, retains full texture over a long period, promotes health, and has low calories. <P>SOLUTION: The retort noodles are obtained by kneading a noodle-making raw material containing konjak powder, mixing the raw material with a coagulating agent to make a gel-like material, cutting the material in a noodle-like form followed by heat treating, mixing the noodles with soup, filling the product in a retort pouch, and retort treating the retort pouch. The noodle-making raw material includes water, bean curd lees, soymilk, rice powder, konjak powder, chitosan, and bivalent iron mineral ionic water, and the coagulating agent comprises water, calcium hydroxide, and bivalent iron mineral ionic water. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a retort noodle and a method for producing the same, and more particularly relates to a noodle that retains sufficient elasticity and stickiness even when subjected to a retort treatment and does not easily stretch with boil and a method for producing the same.

  Conventionally, retort noodles are noodles that can be stored for a long time while containing a lot of moisture. In general, the noodles have a texture that is firm when eating, but if the retort treatment or the like is performed, there is a drawback that the noodles are not firm, are excessively soft and do not have a chewy texture. Further, since the noodles are swelled and softened because they are retained in the soup for a long period of time, the noodle components are dissolved and the form is deteriorated due to dandruff, and the appearance is not satisfactory.

Therefore, retort noodles with various improvements have been considered in order to maintain the texture of the noodles for a long time in a sticky and firm state and maintain the appearance.
Specifically, a method of filling noodles and soup into separate containers (for example, JP-A-8-38084), a method of adding starch or protein material to a raw material for noodle making (for example, JP-A-2-117353). JP, 9-220063, etc.), a retort treatment method using a pH adjuster (for example, JP 8-38083, etc.), a method for performing retort treatment under relatively loose conditions (for example, JP No. 2-186554, etc.) have been considered for retort noodles that maintain the texture of the noodles for a long time.

JP-A-8-038084 Japanese Patent Laid-Open No. 2-117353 Japanese Patent Laid-Open No. 9-220063 JP-A-8-038083 Japanese Patent Laid-Open No. 2-186554

  However, in any of these treatment methods, there is a problem with the cost of the packaging material, etc., especially for long-term storage of noodles with a sufficient texture after the retort treatment, a satisfactory one has not been obtained, There was room for further improvement, such as problems in the maintenance of the appearance.

  Accordingly, an object of the present invention is to provide a noodle that retains the texture of the noodles for a long period of time, and in particular, retains a sufficient texture for a long period of time even when a retort treatment is performed. It is also an object of the present invention to provide noodles that are good for health and low in calories.

  The present invention for achieving the above object is as follows. That is, the retort noodle of the present invention is a retort noodle made of noodles kneaded with a konjac flour-containing noodle-making material and further kneaded with a coagulant, and the noodle soup, wherein the noodle-making material is water, Okara, soy milk, rice flour, konjac flour, chitosan, divalent iron mineral ion water, the coagulant consists of water, calcium hydroxide and divalent iron mineral ion water, and the noodle and the noodle soup are the same It is characterized by being filled in the pouch.

  Further, the method for producing the retort noodle of the present invention includes a process for producing a sol-like material by kneading a raw material for noodle making containing konjac flour, and a process for producing a gel-like material by kneading the sol-like material and a coagulant. , A process of making noodles by cutting the gel material into noodles, a process of heat-treating the noodles, a process of mixing the noodles with the soup for noodles, a process of filling the mixture with the retort pouch, and the retort A method for producing a retort noodle comprising a process of retorting a pouch, wherein the raw material for noodle making comprises water, okara, soy milk, rice flour, konjac flour, chitosan, divalent iron mineral ion water, and the coagulant Is characterized by comprising water, calcium hydroxide and divalent iron mineral ion water.

  Since the noodles made by the above production method and the production method use konjac, it has elasticity and crunchy, and has a chewy texture, and its texture is maintained for a long period of time. Sufficient texture is preserved for a long time even when retort treatment is performed. In addition, because konjac flour is used as a raw material for noodle making, it is possible to ingest abundant dietary fiber, and because it is low in calories, it is good for health. Furthermore, since divalent iron mineral ion water is added, it can be deodorized even if the alkaline odor generated by using konjac is sealed in the retort pouch.

  Hereinafter, an embodiment of the present invention will be described in detail with reference to the drawings.

  The raw materials to be prepared in producing the retort noodles according to the present invention are roughly classified into a main material A for noodle making, a raw material B for coagulant, a raw material I for soup, and a raw material G for auxiliary materials.

  As shown in FIG. 2, the main raw material A for noodle making consists of water, okara, soy milk, rice flour, konjac flour, chitosan, and divalent iron mineral ion water. Water is used to make sol-like materials by mixing konjac and the like. Okara is used to give a resilient texture as noodles, and because okara is rich in dietary fiber, it is used to promote health. Soymilk is used to give a texture as noodles, and because soymilk is rich in nutrients, it is used to promote health. Rice flour is used as the main raw material for noodle making. Flour may be used. In particular, konjac flour is kneaded because the noodles have elasticity and chewy texture and can maintain their texture for a long period of time. Because it is good. Chitosan is used for improving the storage stability and texture of noodles, utilizing its antibacterial and thickening effects. Bivalent iron mineral ion water is used to deodorize the alkaline odor of konjac.

  As shown in FIG. 3, the coagulant raw material B is composed of water, calcium hydroxide, and divalent iron mineral ion water. Water and calcium hydroxide are used for coagulation of konjac powder. Eggshell calcium may be used. The divalent iron mineral ion water is used for the purpose of deodorizing konjac, because calcium hydroxide is used for coagulation of konjac and has an alkaline odor peculiar to konjac.

  For the secondary material C, for example, steamed eggs, shin bamboo, leaves, carrots and the like are used. The raw material H for soup is boiled and dried, salmon, ginger, chicken gargle, ribs, and the like, and other materials may be used depending on the taste of the soup such as soy sauce, miso and salt.

The manufacturing process of the retort noodles according to the present invention using the above raw materials is as follows.
First, the raw materials as described above are prepared.

  Secondly, the raw material A for noodle making is kneaded. Specifically, divalent iron mineral ion water is dissolved in water, soy milk, rice flour, konjac flour and chitosan are dissolved in the solution, and then swelled for about 1 hour. As shown in FIG. 2, the amount of each element of the raw material A for noodle making is, for example, 120 g of okara, 80 g of soy milk, 50 g of rice flour, 33.3 g of konjac flour, as shown in FIG. Let it be 5 g of chitosan and 4 g of divalent iron mineral ion water. When the above operation is performed, a material D that is a sol-like liquid is obtained.

  In parallel with the kneading of the raw material A, the coagulant raw material B is kneaded. Specifically, after calcium hydroxide is dissolved in water, divalent iron mineral ion water is added and dissolved to form lime water to complete the coagulant E. When the amount of the raw material A is as described above, the amount of each element of the coagulant raw material B is 1.2 g of calcium hydroxide and divalent iron mineral with respect to 100 g of water as shown in FIG. It is preferable to use 0.4 g of ionic water. When the above operation is performed, a coagulant E that is lime water is produced.

  In parallel with these operations, the secondary material G and soup I are made. The auxiliary material G is cut into a size suitable for adding the above-described raw material C for the auxiliary material together with the noodles into the soup. Soup I is made using the above-mentioned soup raw material H in the same manner as a normal noodle soup. Since the manufacturing method of soup I is conventionally well-known, description is abbreviate | omitted.

  Thirdly, the sol-like material D and the coagulant E produced by the above manufacturing process are kneaded. Specifically, in a kneader, the swollen sol-like material D is mixed with the coagulant E that is lime water and kneaded. When it becomes a gel, move it to a plastic container and leave it for a while to wait for it to solidify.

  Fourthly, a kneaded noodle mixed with konjac powder can be obtained by cutting the material solidified into a gel shape into a noodle shape. Fifth, a sterilization process is performed in order to improve the storage stability. Specifically, the finished noodles are heat-treated by hot water sterilization or the like. In this embodiment, the sterilization condition is 85 degrees and about 30 minutes. The heat sterilization method may be another method other than hot water sterilization.

  According to the above manufacturing process, noodle F, auxiliary material G and soup I are completed. Sixth, konjac noodles are composed by mixing them, and after filling the retort pouch, it is sealed. To do. The mixing ratio is 18 by weight when the noodle F is 10 by weight. Therefore, for example, if noodles are 100 g, soup is 180 g. A necessary amount of the auxiliary material G is mixed as appropriate. The retort pouch in the present embodiment has a three-layer structure of laminated films and has air vents. The laminated film has a configuration and thickness of 12 μm for barrier PET, 15 μm for nylon, and 70 μm for CPP.

  7thly, the retort pouch with which the konjac noodles were enclosed is retort-processed with retort apparatuses, such as a batch type. Specifically, wet heat sterilization is performed at 130 degrees for about 30 minutes in a state of being sealed in a pouch using a pressurized heated water or a hot water shower. The retort device may be other than the batch type.

  Through the above steps, retort pouch noodles can be made. Since the retort pouch noodle according to the present application is compatible with a microwave oven, it can be easily eaten by heating in a microwave oven without opening the seal. In the case of the present embodiment, the standard heating time in the microwave oven is about 3 minutes for 500 watts and about 2 minutes 30 seconds for 600 watts.

The flowchart figure which shows the manufacturing method of one Example of the retort noodle regarding this invention. The figure which shows the structure and mixture ratio of the main raw material for noodle making of the retort noodle regarding this invention. The figure which shows the structure and mixture ratio of the coagulant of the retort noodle regarding this invention.

Explanation of symbols

A Raw material for noodle making B Raw material for coagulant C Raw material for secondary material D Sol-like material E Lime water F Noodle G Secondary material H Raw material for soup I Soup

Claims (2)

A retort noodle made of a noodle kneaded raw material for noodle making containing konjac flour, further kneaded with a coagulant, and a noodle soup,
The raw material for noodles consists of water, okara, soy milk, rice flour, konjac flour, chitosan, divalent iron mineral ion water,
The coagulant comprises water, calcium hydroxide and divalent iron mineral ion water,
A retort noodle, wherein the noodle and the soup for noodles are filled in the same pouch. A process of making a sol-like material by kneading raw materials for noodle making containing konjac flour,
A process of making a gel material by kneading the sol material and a coagulant,
A process of making noodles by cutting the gel material into noodles;
A process of heat-treating the noodles;
A process of mixing the noodles with the noodle soup,
A method for producing retort noodles comprising a process of filling the retort pouch with the mixture and a process of retorting the retort pouch,
The raw material for noodle making consists of water, okara, soy milk, rice flour, konjac flour, chitosan, divalent iron mineral ion water,
The method for producing retort noodles, wherein the coagulant comprises water, calcium hydroxide, and divalent iron mineral ion water.

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