JP2009106269A - Canned noodle foodstuff and method for preparing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a canned noodle foodstuff that can substantially minimize not only physical change but also taste change caused by long-term preservation under ordinary temperature. <P>SOLUTION: The canned noodle foodstuff is filled with a devil's tongue noodle made from a material used commonly for preparing devil's tongue products, e.g. with a wavy noodle line whose main raw material is a fine powder of devil's tongue potato, together with water or a seasoning liquid, and the can is filled and sealed according to usual method, then is subjected to retort sterilization for 20-120 min at 120-130°C. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a canned noodle food packed with konjac and water or a seasoning liquid that can be stored for a long period of time and can be eaten immediately after opening the can.

An instant noodle food that can be eaten only by pouring hot water after preserving canned food containing hot water cooked food sealed in a vacuum is known (Patent Document 1). However, even if such instant noodle food is opened, it cannot be eaten unless hot water is poured into the can.
JP-A-10-23872

  When noodles are generally coexisting with water or seasoning liquid, the phenomenon of noodle elongation will occur soon, and if stored in that state for a long time, the noodles will dissolve in water or seasoning liquid, so if the noodles are thin and no solid matter remains, Noodles dissolve in water or seasoning.

  As a result of repeating trial and error in order to achieve the above-mentioned problems, the present inventors have made noodle elongation by changing noodles from flour-based noodles to konjac flour-based noodles (hereinafter sometimes referred to as konjac noodles). The phenomenon could be avoided. In addition, the konjac noodles may contain cereal flour conventionally used for konjac production or a processed product thereof (for example, wheat flour, rice flour, soybean flour, glutinous flour and wheat protein flour). Thereafter, further studies were made to complete the present invention.

  The canned noodle food of the present invention is stored at room temperature for a long period of, for example, six months to three years, and can be opened and eaten immediately at any time during this period. That is, the canned noodle food of the present invention can be eaten without any cooking where there is no water or fire. For example, cup noodles and canned noodles that must be filled with hot water before eating are completely different noodle foods that are radically different. In addition, the noodles of canned food produced according to the present invention have no noodle elongation despite long-term storage, and the phenomenon that the noodles dissolve in water or seasoning liquid during storage does not occur substantially.

  The konjac flour used in the present invention is produced by a known method from konjac rice collected from the field. For example, it is easily manufactured by peeling and chopping konjac rice cakes, drying and pulverizing them in the sun, and appropriately sieving. A commercially available product can also be used as the konjac powder. The amount of konjac flour used is preferably 0.70 to 0.90 parts by weight, more preferably 0.72 to 0.82 parts by weight, based on 100 parts by weight of the canned noodle food of the present invention.

  Examples of the flour used in the present invention include wheat flour, rice flour, rice cake flour, soybean flour, and buckwheat flour. Examples of processed flour products include wheat gluten. The amount of flour or processed product thereof is preferably 0.08 to 0.74 parts by weight, more preferably 0.25 to 0.68 parts by weight, based on 100 parts by weight of the canned noodle food of the present invention.

  It has also been found that leakage of moisture contained in konjac noodles is suppressed by the water retaining (prevention of water separation) effect when konjac noodles contain celluloses and trehalose conventionally used in konjac production. Due to this effect, physical changes in konjac noodles could be minimized. Examples of the cellulose include preferably crystalline cellulose, more preferably microcrystalline cellulose (microcrystalline cellulose). The amount of cellulose used is preferably 0.03 to 1.37 parts by weight, more preferably 0.14 to 0.27 parts by weight, based on 100 parts by weight of the canned noodle food of the present invention.

Examples of the water or seasoning liquid used in the present invention include chicken garlic, pork bones, bonito soup, kelp soup, vegetable extract, and curry. The amount of water or seasoning used is preferably 55 to 69 parts by weight, more preferably 62 to 68 parts by weight, based on 100 parts by weight of the canned noodle food of the present invention.
Examples of the tool used in the present invention include menma, pork, chicken, beef, soki, nira, ginger, leek, shrimp, seaweed and corn. The amount of the ingredient used is preferably 2.4 to 3.4 parts by weight, more preferably 2.7 to 3.4 parts by weight, based on 100 parts by weight of the canned noodle food of the present invention.

  The noodles used in the present invention may further contain other commonly used components. Examples of such other commonly used ingredients include fillers (for example, tapioca starch, potato starch, etc.), pigments (for example, gardenia flour, vitamin B2, brine, etc.) and the like. For example, it is preferable to use vitamin B2 as a pigment when the noodles are Chinese style from the viewpoint of nutrition.

  The noodles used in the present invention can be produced by a known method. For the noodles used in the present invention, for example, a solution obtained by stirring konjac flour and flour or processed product thereof and water is aged for 90 minutes to 120 minutes to obtain a gel-like product, which is shown in FIG. 1 is injected into the hopper of (1), passes through the helical supply device of (2) of FIG. 1, and injects a 2.0 wt% alkaline solution in the alkaline solution tank of (3) of FIG. (4) Extruded from the eye plate, adjusted to an arbitrary length with the noodle length cutter of FIG. 1 (5), and dropped into the 60-85 degree hot water tank of FIG. 1 (7) to obtain noodle strings. The immersion time in the hot water tank is preferably 3 minutes to 10 minutes. Furthermore, the noodles excellent in the taste which achieve the objective of this invention can be acquired by immersing the obtained noodle strings in water for arbitrary time. The noodles thus obtained are preferably taken out during use and thoroughly drained. Furthermore, the temperature of the water used during stirring here is preferably constant throughout the year in order to maintain stable quality. Further, the kneader used for stirring may be a conventional kneader, but a butter kneader or hand kneading is preferable for improving the taste.

The canned noodle food of the present invention is produced by adding water or seasoning liquid and ingredients to the konjac noodles produced as described above, filling them into cans, sealing them, and sterilizing them with retort. Retort sterilization may be performed by a known method, for example, by heat sterilization at 120 to 130 degrees for 20 to 120 minutes.
Since the can used in the present invention is a pull-open, the noodle container is preferably made of steel and the lid is made of aluminum.

  The canned noodle food produced in this way is stored at room temperature for a long period of, for example, six months to three years, and can be eaten immediately after opening the can at any point in time. That is, the canned noodle food of the present invention can be eaten without any cooking in the absence of water or fire. For example, cup noodles and canned noodles that must be filled with hot water before eating are completely different noodle foods that are radically different

Konjac rice flour 2.8% by weight
Rice flour 0.8% by weight
MCC 0.7% by weight
(Microcrystalline cellulose)
Wheat protein powder 0.5% by weight
Soy flour 0.8% by weight
Vitamin B2 0.2% by weight
94.2% by weight of water

  The above raw material components are mixed well to obtain a solution. This solution is aged for 90 to 120 minutes to obtain a gel-like material, and a 2.0% by weight alkaline solution is injected into the gel-like material. Extrude through (see attached sheet), drop it into a hot water tank of 60 to 85 degrees, and obtain wavy noodle strings by bubbling of (8) in FIG. The wavy noodle strings are transferred in the hot water tank of 60 to 85 degrees by using the automatic transfer punching bucket of (6) in FIG. A can is filled with 80 parts by weight of noodle strings, 200 parts by weight of water or seasoning liquid, 5 parts by weight of menma and 5 parts by weight of grilled pork according to a conventional method, and then sealed. This is sterilized by retort at 120 to 130 degrees for 20 to 120 minutes to produce the canned noodle food of the present invention.

  When the prepared canned noodles are stored at room temperature for 3 years and evaluated for taste with the canned noodles immediately after manufacture, it turns out that there is no essential difference in the shape and taste of the noodles immediately after manufacture and after storage. To do.

Production process of konjac noodles of the present invention Drawing of the eye plate for obtaining the square konjac noodles of the present invention

Explanation of symbols

(1) Hopper
(2) Spiral feeding device
(3) Alkaline solution tank
(4) Eye plate
(5) Noodle length cutter (with inverter)
(6) Automatic transfer punching bucket
(7) Hot water tank (with temperature control)
(8) Air pipe for bubbling
(9) Air adjustment valve

Claims (1)

A canned noodle food product, which is packed with konjac and water or a seasoning liquid produced from those commonly used for konjac production.