JP2012223097A - Method for producing rice flour noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing rice flour noodle which produces rice flour noodle according to a conventional general noodle producing method while only rice flour is used as main raw material flour.SOLUTION: In a material preparation step, water is added to the rice flour as the main raw material to prepare mixed raw material. In a kneading step, the mixed raw material is kneaded to form kneaded product. In a rolling step, the kneaded product is rolled to form a noodle sheet. In a slitting step, the noodle sheet is slit to a predetermined noodle string to obtain a unit noodle string. In these steps, the rice flour component is kept ungelatinized state. In a packaging step, the unit noodle string is stored in a bag-shaped heat resisting packaging container, and sealed and packaged to obtain a packaged unit noodle string. The rice flour component in the unit noodle string is kept ungelatinized state. In a heating pregelatinization step, the unit noodle string in the packaging container is heated only once at a temperature equal to or above a predetermined temperature to cause pregelatinization of rice flour component in the unit noodle string, whereby the rice flour component in the unit noodle string in the packaging container is pregelatinized and at the same time bacteria in the unit noodle string are sterilized.

Description

  The present invention relates to a method for producing raw-type rice flour noodles, and more particularly, to a method for producing raw-type rice flour noodles capable of producing many types of noodles in the same manner as conventional noodle making methods using wheat flour as a main raw material. .

  In recent years, rice flour noodles using rice flour instead of using wheat flour as raw material flour have been proposed. On the other hand, rice flour does not contain gluten like wheat flour, and even if water is added (ie, added), the rice flour itself has a binding force (bonding force between powders, an effect as a so-called “tethering”). Since it does not appear, unlike noodles using wheat flour, even when water is added to and kneaded with rice flour as a raw material flour, bonding between the rice flours cannot be expected, and it is difficult to form a noodle strip.

  The conventional rice flour noodles are not specified in the content of rice flour and can be called rice flour noodles even if the amount of rice flour in the whole is small (for example, 2%), so that wheat flour or gluten is added to rice flour Is also called rice flour noodles, but in conventional rice flour noodle manufacturing methods, starch such as potato starch is added to rice flour and water is added, or warm water (hot water) is added and kneaded (ie, wheat flour, gluten, etc. If you do not want to add anything that will serve as a binder, the rice flour is formed using the viscosity of starch that has been gelatinized by hot water kneading), starch is added to the rice flour, and water is added to the mixture before mixing with steam And knead | mixing (that is, shaping | molding using the viscosity of the starch gelatinized by steaming), and gelatinize the starch substance of a noodles component with warm water or a steam | steaming ( That is, gelatinize the mixed starch Depending on the temperature conditions of hot water and steam for gelatinization, the starch quality of the rice flour itself is also alpha), and the binding power in the raw flour is expressed, thereby binding the rice flour to each other A rice flour kneaded product is obtained. Further, in the conventional method for producing rice flour noodles, a kneaded product of rice flour that has been kneaded or steamed is extruded and rolled (compacted by pressing with a roller or rolling with a rolling roll) to form a noodle band, The noodle band is cut out to have a predetermined noodle string shape.

  In addition, as invention which manufactures rice flour noodles in this way, the invention of patent document 1 is proposed, for example. Patent Document 1 describes an extrusion process in which rice flour is kneaded with hot water at a temperature of less than 100 ° C. to adjust the dough, and the dough is extruded into a noodle shape. It discloses that it is made into rice flour noodles by a surface layer side gelatinization step that preferentially gelatinizes the starch on the surface layer side through a predetermined time in the atmosphere. According to Patent Document 1, by this surface layer side gelatinization process, the rice flour noodles are partially gelatinized to increase the degree of gelatinization on the surface layer side from the inside, and feel smooth and sticky when eaten. It is said that you can feel the waist.

JP 2007-174911 A

  Here, various noodles (hereinafter referred to as “wheat flour noodles”) such as udon and kishimen using wheat flour as the main raw material powder are produced by a so-called general noodle method (sometimes referred to as “ordinary method”). . This general noodle making method is basically a kneading step in which water is added to wheat flour together with salt (that is, the salt water is added) and mixed, and the mixed raw material powder is kneaded to obtain a lump kneaded product, kneaded product The noodle strip is formed by rolling the noodle strip and the noodle strip is cut out. In the case where noodles are packaged and provided as a packaged noodle product, the noodle strings (hereinafter referred to as “unit noodle strings”) cut into a predetermined length in the cutting process (or quantitative cutting process) are packaged by vacuum packaging or the like. The final noodle product (bag noodle product) is packaged in a container.

  However, according to the conventional method for producing rice flour noodles, a special process that does not exist in the general noodle manufacturing method, that is, a steaming process and an extrusion process, is required. A kneader and an extruder for the extrusion process are also required. That is, according to the conventional method for producing rice flour noodles, a special process and production apparatus different from the general noodle making method are required. Furthermore, in the general noodle production method, it is possible to form various noodle strings from udon, kushimen, ramen, pasta, spaghetti, etc. to very fine noodles, etc. It becomes delicious noodles, and furthermore, because of high productivity, effects such as reduction in production cost can be obtained, but in the conventional method for producing rice flour noodles, the relationship of forming noodle strings through the steaming step and the extrusion step Moreover, it is difficult to obtain various noodle string shapes, and only limited types of noodles (only flat noodles) can be produced. That is, in the conventional rice flour noodle manufacturing method, it is difficult to roll or roll the raw material, and the efficiency is lowered. After forming a dumpling kneaded product, the kneaded product is extruded to form a noodle string, but this extruded noodle string is basically a flat noodle shape, and the extrusion die is changed Although it is possible to form round noodle-like noodle strings (spaghetti type) and fine noodle-like noodle strings, it forms a wave-type noodle string (wave noodles) like ramen-like noodle strings. That is very difficult. Moreover, in the conventional method for producing rice flour noodles, the productivity may be lowered and the production cost may be increased.

  On the other hand, according to the invention described in Patent Document 1, in the dough adjustment step, the rice flour is kneaded with hot water of less than 100 ° C. (preferably 85 to 95 ° C.) to make the baby boom a minimum necessary degree of alpha. The starch on the surface side of the noodle strings is exposed to high temperature steam of less than 100 ° C. (preferably 88 to 98 ° C.) for 1 to 5 minutes. It is designed to be preferentially alpha. Therefore, in the invention of Patent Document 1, it is necessary to perform gelatinization (gelatinization) in two processes of the dough adjustment process and the surface layer side gelatinization process, and high-temperature hot water and high-temperature steam are produced multiple times in the rice flour noodle manufacturing process. As in the conventional method for producing rice flour noodles, the production process for rice flour noodles becomes complicated when compared with the conventional noodle making method. In addition, as described above, in the invention of Patent Document 1, since a plurality of pregelatinizations using hot water and high temperature steam are performed before the packaging process in the rice flour noodle manufacturing process, the gelatinization is performed by a cooling process after the gelatinization. It is necessary to cool the product to room temperature, and in this respect as well, the production process of rice flour noodles may be complicated.

  Therefore, the present invention can produce rice flour noodles by the conventional general noodle manufacturing method, using only rice flour as the main raw material flour, and greatly increases the number of types of noodle strings. Providing noodles (especially forming wave noodles), ensuring long-term storage stability when packaged rice flour noodle products are made, enabling smooth packaging operations, and manufacturing processes It is an object to provide a method for producing raw-type rice flour noodles that can reduce the production cost by simplifying the number to the maximum, and that can secure the strain of the noodles over a long period of time.

  The method for producing rice flour noodles according to the present invention is a rice flour noodle production method for producing rice flour noodles by a general noodle production method using a raw material containing only rice flour as a main raw material powder. A rolling process, a cutting process, a packaging process, and a heating alpha conversion process. In the raw material preparation step, the mixed raw material is prepared by adding water to the rice flour as the main raw material powder, and the non-alpha state of the rice flour component in the mixed raw material is maintained. In the kneading step, the mixed raw materials are kneaded to form a kneaded product, and the non-alpha state of the rice flour component in the kneaded product is maintained. In the rolling step, the kneaded product is rolled to form a noodle band, and the non-alpha state of the rice flour component in the noodle band is maintained. In the cutting process, the noodle strip is cut into a predetermined noodle string shape to obtain a unit noodle string, and the non-alpha state of the rice flour component in the unit noodle string is maintained. In the packaging process, the unit noodle strings are accommodated in a bag-shaped heat-resistant packaging container and hermetically packaged to obtain a packaged unit noodle string, and the rice flour component in the unit noodle strings is maintained in an unalphared state. . And in the heating alpha conversion step, the unit noodle strings in the packaging container are heated only once at a temperature equal to or higher than a predetermined temperature at which the rice flour component in the unit noodle strings is pregelatinized. The rice flour component in the unit noodle strings is pregelatinized, and at the same time, bacteria in the unit noodle strings are sterilized.

  According to the method for producing rice flour noodles according to the present invention, the raw material is prepared using only rice flour without using any flour (such as wheat flour) other than rice flour as the main raw material powder, and then added to the raw material and kneaded. The kneaded product is rolled to form a noodle strip, the noodle strip is cut into a predetermined noodle strip shape to form a unit noodle strip, and then packaged in a packaging step. The production method is the same as the general noodle production method for noodles. That is, the method for producing rice flour noodles according to the present invention can produce noodle strings of rice flour noodles by a conventional noodle making method for producing wheat flour noodles. Therefore, according to the method for producing rice flour noodles of the present invention, rice flour semi-noodles are produced by the conventional general noodle production method used as a method for producing wheat flour noodles, although only rice flour is used as the main raw material powder. Therefore, it is possible to form a wide variety of noodle strings, which can be embodied in a wide variety of noodle products, improve the taste, and maintain high productivity to reduce production costs. Can be reduced. That is, rice flour noodles can be produced by the same procedure as the conventional noodle making method for conventional wheat flour noodles using the same equipment as the conventional noodle making method for conventional wheat flour noodles. As in the manufacturing method, it is possible to surely solve the problem that a special facility is required and the manufacturing cost is increased or a special procedure is required and the manufacturing process is complicated.

  In addition, the method for producing rice flour noodles according to the present invention, after the packaging step, in the heating alpha conversion step as the final step, the starch starch of the rice flour is first converted to alpha before the first step. It can also sterilize bacteria inside. Therefore, the rice flour in the raw material (main raw material powder, kneaded material, noodle band) is completely used in the raw material preparation process, the raw material powder kneading process, the kneaded material rolling process, and the noodle band cutting process until the packaging process. The rice flour in the raw material is never alphatized until the packaging process, and is a single heating alphalation process after the packaging process, and in the sealed space of the packaging container. For the first time, rice flour in the unit noodle strings is alpha. This alpha conversion depends on the heating temperature and the heating time in the heating alpha conversion process, but in particular, alpha conversion proceeds from the surface side of each noodle string to the inner center of the unit noodle strings, so in the lowest temperature range. The surface part of each noodle strings is also completely alphanized by the heating alphatization process. On the other hand, this alpha conversion is performed only in a sealed space in the packaging container, and there is basically no moisture supply from the outside of the packaging container (moisture supply by water vapor), or it can be substantially ignored. Because there is only a degree (that is, an extent that does not affect the alpha conversion rate due to the moisture of the noodle strings themselves), the alpha conversion of the rice flour component basically proceeds only using the moisture contained in the noodle strings, A state where the moisture content is relatively low (compared with boiled treatment or steaming treatment), as opposed to alpha treatment when the moisture content is high, such as when the rice flour component is alphatized by boiling treatment or steaming treatment. It becomes alpha conversion in. Therefore, the adhesiveness of the gelatinized starch film of the gelatinized surface of the noodle strings is also relatively low (compared with boiled treatment or steaming treatment), and the noodle strings are Problems such as adhering can be reliably prevented, and the noodles can be unraveled cleanly even when cooking with a boil, and problems such as missing noodle strings do not occur.

  Furthermore, the method for producing rice flour noodles according to the present invention, when a retort container is used as a packaging container, has a lower permeability (a gas such as water vapor) than a normal plastic packaging container, and therefore greatly increases the sealing performance. In addition, the heating alpha conversion step of the present invention does not perform heating at a high temperature (temperature exceeding 100 degrees Celsius, which is the evaporation temperature of water) as in the heat and pressure sterilization, and is less than the evaporation temperature of water. Since the heating is performed in the temperature range, the quality of the noodle strings in the packaging container is not impaired.

  In addition, in the method for producing rice flour noodles according to the present invention, at the temperature at which the rice flour is pregelatinized, most of the bacteria in the unit noodle strings are sterilized at the same time (depending on the type of bacteria), particularly in the high temperature range. In the pregelatinization by heating, the bacteria in the unit noodle strings are almost sterilized.

  Therefore, the method for producing rice flour noodles according to the present invention does not change the process of the conventional general noodle making method at all. It is possible to simultaneously and rapidly carry out the production of rice flour noodles by crystallization and the sterilization of rice flour noodles. In particular, since this sterilization is performed in a state in which the rice flour noodles are completely sealed (preferably in a deoxygenated state), bacteria do not enter the packaging container from the outside (and the packaging container is In the case of a deoxygenated state, sterilization is performed in a state in which euphilic bacteria are suppressed in advance, so that the preservability as packaged rice flour noodles can be greatly improved. At the same time, compared to the case where the noodle strings that have been pre-gelatinized by the steaming process before packaging are sterilized by the heat sterilization process as the subsequent process, the rice flour is not yet pre-gelatinized after packaging (alpha Since the noodle strings are heated for a predetermined time in a temperature range equal to or higher than the pregelatinization temperature for a predetermined time, both the pregelatinization and the sterilization are caused to proceed at the same time. Therefore, the alpha is usually performed as at least two separate steps. The chemical conversion process and the sterilization process can be completed in a single process (one process), the manufacturing time for that can be greatly shortened, the productivity can be further improved, and the production cost can be reduced. .

  In addition, in the method for producing rice flour noodles according to the present invention, when packaging noodle strings in which rice flour has already been pregelatinized by the steaming step before packaging, the noodle strings in a high temperature state after steaming are temporarily However, at this time, the moisture content in the noodle strings before packaging is high, so that the bacteria are likely to propagate, and the bacteria propagate in the noodle strings before packaging the noodle strings. there is a possibility. On the other hand, in the present invention, the moisture content in the noodle strings is lower than that of the noodle strings that have undergone the steaming step, and the noodle strings are formed by packaging and heating the noodle strings immediately after the noodle strings are formed. Can significantly reduce the time from sterilization to heat sterilization, so that the germination in the noodle strings can be sterilized at the same time with the heat alpha conversion process after packaging. Can be greatly improved.

  In the method for producing rice flour noodles according to the present invention, as the heating temperature is increased in the heating alpha conversion step, the alpha conversion of the rice flour components in the noodle strings is promoted, and the alpha from the surface portion to the center portion of the noodle strings is promoted. However, if the heating temperature is 55 ° C. or higher, preferably 60 ° C. or higher, in terms of core temperature, the rice flour component in the noodle strings is pregelatinized, and in the low temperature range, at least the surface portion of the noodle strings The rice flour component is completely pregelatinized (the rice flour component in the center remains unpregelatinized).

  Moreover, the method for producing rice flour noodles according to the present invention, when using brown rice powder obtained by pulverizing brown rice (mixed with rice flour together with rice flour) as the main raw material powder, alphatizes the rice flour component in the noodle strings, In order to sterilize the noodle strings, it is necessary to perform heating at a higher temperature than in the case of white rice powder obtained by pulverizing white rice. In particular, when brown rice flour is used as the main raw material powder, the rice flour component affects the binding of the rice flour component and may impair the quality of the noodle strings of the unit noodle strings. By adopting a heating temperature in the temperature range, it is possible to ensure good binding due to alpha conversion of the rice flour component in the noodle strings, and to greatly reduce the defect rate as noodle products by ensuring the quality as noodle strings. be able to.

FIG. 1 is a process diagram showing a method for producing rice flour noodles according to an embodiment of the present invention. FIG. 2 is a plan view showing an example of a packaged rice flour noodle product produced by the method for producing rice flour noodle according to one embodiment of the present invention. FIG. 2 is a front view showing an example of a packaged rice flour noodle product produced by the method for producing rice flour noodle according to one embodiment of the present invention. For convenience of explanation, the opening side end of the packaging container is opened and the packaging container is opened. It is drawn as a diagram showing the internal noodle strings.

  Hereinafter, modes for carrying out the present invention (hereinafter referred to as embodiments) will be described. First, as a premise of the method for producing rice flour noodles according to the present invention, knowledge obtained by the inventor in the process of conceiving the present invention will be described.

[Increase of noodle types of raw rice flour noodles by general noodle manufacturing method]
Initially, the present inventor examined the problems of the conventional rice flour noodle manufacturing method described above, and applied the general noodle manufacturing method used in conventional wheat flour noodles to the production of raw rice flour noodles. Thought to be able to provide a wide variety of noodles (especially wave noodles) similar to the flour side, and as a result of extensive research and development on noodle making methods using only rice flour as the main ingredient, Invented the invention. The “raw type noodles” used in the present application are flexible (unlike dry noodles), just like normal raw noodles, but the noodle strings are not completely alphalated like normal raw noodles. While the noodle strings are not made, at least the surface portion of the noodle strings (preferably the entire surface from the surface portion to the center portion of the noodle strings) is pregelatinized by the heating alpha process, while the noodle strings are alphanized for a certain time (about 2 minutes to 4 minutes). It means noodles that can be eaten by treatment with boiled rice. In addition, the boiled rice flour noodles of the present invention produced in this manner are processed for a long time (about 1 minute for thin noodles such as somen, about 2 minutes to about 4 minutes for general thickness noodles). It becomes a shorter time than the processing time for boiled rice flour noodles by (extrusion). In addition, the method for producing rice flour noodles using the general noodle making method according to the present invention is excellent in convenience as compared with other conventional methods for producing rice flour noodles. On the other hand, in the development process, the present inventor also discovered the following problem, and as a result of repeated research and development for solving this problem, obtained further knowledge and added features based on the knowledge to the present invention. ing.

[Ensuring long-term storage]
That is, first, when trying to make noodles by simply using the conventional general noodle making method using raw material powder containing only rice flour as the main raw material powder, as described above, the binding of rice flour in the kneading process due to insufficient binding power of the rice flour itself. Therefore, it is necessary to provide means and processes to make up for this lack of bonding strength. Conventionally, this binding is achieved by pre-gelatinizing the starch of rice flour by hot water kneading or steaming. Make up for the lack of power. However, for example, in the case of wheat noodles, in general, when the raw type noodles in a state where the starch is pregelatinized, compared to the case where it is not pregelatinized, it is related to the increase in water due to hot water kneading or steaming. It is thought that bacteria are easy to propagate and noodles are likely to rot, and it has been pointed out that long-term storage at room temperature cannot be ensured. This point is considered to apply to rice flour noodles, and the present inventor can further increase the commercial value of rice flour noodles if long-term storage stability at room temperature can be secured. In the method, means and processes for ensuring long-term storage at room temperature in rice flour noodles were also developed through repeated research and added as a feature of the present invention.

[Smooth packaging]
Furthermore, in the case of wheat noodles, generally, when raw noodles in a starchy state are used, the surface of the noodle strings is covered with a gelatinized starch film. There is a possibility that the noodle strings will adhere to the surface and hinder the packaging operation. This point is also considered to apply to rice flour noodles, the present inventors, in the method for producing rice flour noodles according to the present invention, in the rice flour noodles, means and processes for preventing adhesion of noodle strings during packaging, It was developed through repeated research and added as a feature of the present invention.

[Securing noodle strain]
Furthermore, in the case of wheat noodles, in general, in the case of noodle making methods, such as boiled processing and steaming processing, in which raw starch noodles in a state where starch has been pregelatinized by hot water, from the surface portion of the noodle strings to the center portion Moisture gradient with decreasing moisture content is formed, smoothness is imparted on the surface of the noodle strings, and the core shape is a relatively hard portion (portion with a relatively low moisture content) at the center of the noodle strings It is said that the noodles will be crushed by the remaining part. However, in this case, if the moisture content in the noodle strings becomes too high, the moisture content in the center of the noodle strings becomes high and the noodle strings are lost, so the conditions for managing the moisture content in the boil treatment and steaming treatment Setting and condition management may be complicated. In addition, even when the condition setting and condition management for moisture content management in the boiled treatment and steaming treatment are appropriately performed, if the noodle strings that have been pregelatinized after the boiled treatment and steaming treatment are left for a certain period of time, Moisture on the surface of the noodle strings may move to the center of the noodle strings, and the center of the noodle strings may be softened and the noodle strain may be lost, which may complicate time management in the process after alpha conversion of the noodle strings. There is also. This point is also considered to apply to rice flour noodles, and the present inventor has conducted extensive research and development on the means and processes for leaving rice noodles in rice flour noodles, and added it as a feature of the present invention. did.

[Method for producing rice flour noodles]
Hereinafter, a method for producing rice flour noodles according to an embodiment of the present invention will be described with reference to FIG. As shown in FIG. 1, the rice flour noodle manufacturing method according to the present embodiment includes a raw material preparation step STEP1, a kneading step STEP2, a composite step (coarse noodle strip forming step) STEP3, a rolling step (noodle strip forming step) STEP4, It consists of a series of process groups of cutting process (noodle string forming process) STEP5, quantitative cutting process (unit noodle string forming process) STEP6, packaging process STEP7, deoxygenating process STEP8 and heating alpha process (alpha conversion / sterilization process) STEP9. . Hereinafter, each step will be described in detail.

<Raw material preparation process>
The raw material used in the method for producing rice flour noodles according to the present embodiment is such that an additive is added to a predetermined raw material powder (main raw material powder and auxiliary raw material powder) as necessary, and water (fresh water) is added thereto in a predetermined ratio. It consists of the mixed raw material prepared by adding. In the raw material preparation step STEP1, the raw material powder is prepared to be composed of a mixed powder obtained by mixing the main raw material powder and the auxiliary raw material powder, and if necessary, is prepared to be composed of a mixture obtained by adding additives. The Specifically, the main raw material powder consists only of rice powder obtained by finely pulverizing white rice (exactly white rice powder). Or you may comprise main raw material powder only from the rice flour (to be exact brown rice flour) obtained by pulverizing brown rice. This brown rice flour contains a powdered rice bran component in addition to the powdered white rice component of white rice flour. Alternatively, the main raw material flour may be composed only of rice flour obtained by finely pulverizing germ rice (accurately germinated rice flour) or rice flour obtained by finely pulverizing germinated brown rice (accurately germinated brown rice flour). Good. Alternatively, the main raw material powder can be composed only of rice flour (more precisely, mixed rice flour) obtained by mixing any two or more of white rice flour, brown rice flour, germ rice flour, and germinated brown rice flour. In any case, main raw material powder consists only of said rice flour, and does not contain components (wheat flour etc.) other than rice flour at all. The raw material powder can also be a raw material powder consisting only of rice flour as the main raw material powder (100% rice flour), but in this case, the starch powder has a structure that is easy to bind even if the starch quality is in the non-alpha state. Use rice flour.

  On the other hand, the auxiliary raw material powder is mixed with rice flour as the main raw material powder to constitute a part of the raw material powder, and functions as a linking component that supplements the binding force between each powder of the rice flour. It consists of modified starch such as modified starch. Note that pregelatinized starch is a kind of modified starch. As the auxiliary raw material powder, one kind of alpha rice powder, pregelatinized starch, and other processed starch can be used alone, or a combination of arbitrary plural kinds thereof can be used. As the auxiliary raw material powder, it is preferable to use alpha rice flour from the viewpoint of compatibility with the main raw material rice flour and allergy due to starches other than rice-derived starch (eg, pregelatinized wheat starch). This alpha rice flour is obtained by finely pulverizing alpha rice, and by mixing it with rice flour as the main raw material powder, all (100%) of the raw material powder (mixed powder) is made into rice flour (non-pregelatinized rice flour and alpha flour). Rice flour). That is, except for the case where the raw material powder is 100% rice flour as described above, it is basically preferable to add alpha rice flour as the auxiliary raw material powder to the rice flour as the main raw material powder. In addition, the additive is added to the rice flour and auxiliary raw material powder as the main raw material powder to constitute a part of the mixture, and improves the physical properties of the raw material powder, as a thickener and thickening stabilizer It can be composed of a thickener, a thickening polysaccharide or the like.

Specifically, the raw material is composed of the main raw material powder A, the auxiliary raw material powder B, and the additive C, but the following constitutional examples can be used.
Raw material composition example 1: Main raw material powder A (rice flour) only Raw material composition example 2: Main raw material powder A (rice flour) + subsidiary raw material powder B (alpha rice powder, pregelatinized starch or modified starch) )
Raw material composition example 3: main raw material powder A (rice flour) + additive C
Raw material composition example 4: main raw material powder A (rice flour) + auxiliary raw material powder B + additive C

In addition, as the additive, any one of the following (A), (B), (C), and (D) or any plurality of types can be used.
Additive (I): Processed starch as a thickener Additive (B): Guar gum, xanthan gum, etc. Additive (C): Vinegar, alcohol (ethyl alcohol), pH adjuster, fermentation seasoning liquid, etc. (any one type) Or any multiple types)
Additive (d): Sugar for preventing starch aging

  As the additive, for example, a thickening polysaccharide using both guar gum and xanthan gum may be added. Among the additives, as the sugar for preventing starch aging in (d), it is preferable to use disaccharides such as trehalose and maltose, and starch sugars having a degree of trisaccharide. It is possible to effectively prevent aging of starchy rice flour that has been pregelatinized in the process. Among the additives, vinegar and sake are both sterilizing and improving the storage stability of noodles, and vinegar further exhibits a function as a pH adjuster. Of the additives, both the pH adjuster and the fermented seasoning liquid also exhibit a bactericidal effect and enhance the storage stability of the noodles. Furthermore, the pH adjuster can adjust the acidity or alkalinity of the noodles to prevent the noodles from being altered or discolored, thereby stabilizing the quality or improving the effects of other additives. Moreover, the fermented seasoning liquid can improve the taste of noodles. Furthermore, the aging-preventing sugar can prevent aging of starchy noodles by preventing starch aging.

  As described above, the thickener or thickening polysaccharide as an additive can be added to the raw material, or vinegar or alcohol (ethyl alcohol) can be added as an additive. It is preferable to add at least a thickener or a thickening polysaccharide, which increases the viscosity at the time of kneading the raw material powder to improve the binding properties of rice flour, increase the moisturizing effect, The texture after making it into a product can be improved. In addition, when a thickener or thickening polysaccharide is added as an additive, the thickening agent or thickening polysaccharide is aged (re-introduced) in the noodle strings (after heating alpha conversion described later). (Beta) can be prevented and noodle quality can be maintained over a long period of time. In addition, when processed starch is used as said auxiliary material and when it is used as said additive, processed starch when used as an additive functions as a thickener or a food texture improving agent.

  The raw material used in the method for producing rice flour noodles of the present embodiment is preferably such that the above-mentioned main raw material powder (rice flour), auxiliary raw material powder and (if necessary) additives are each in a predetermined ratio (predetermined mixing ratio). It is prepared by blending and adding to and mixing them. The blending ratio of the raw material powder (main raw material powder and auxiliary raw material powder) is, for example, about 0 for the auxiliary raw material powder in the range of about 80 to about 99.5% of the main raw material powder (rice flour) in the raw material powder. The blending ratio (mixing ratio) is in the range of 0.5% to about 20%, and the raw material powder becomes 100% by weight by blending the main raw material powder and the auxiliary raw material powder at an arbitrary blending ratio selected from these ranges. Like that. In addition, when alpha rice flour is used as the auxiliary raw material powder, alpha rice flour is blended within a range of about 3 to about 10 parts by weight with respect to 100 parts by weight of rice flour, preferably alpha rice flour with respect to 100 parts by weight of rice flour. Is blended at a ratio of about 5 parts by weight. As described above, when the raw material powder is composed only of rice flour (non-alpha) main rice flour (rice flour 100%), the blending ratio of the auxiliary raw material powder is naturally “0%”. Moreover, the addition ratio of the additive to the raw material powder thus prepared can be, for example, about 1 part by weight of the additive with respect to 100 parts by weight of the raw material powder. It can be appropriately changed according to the physical properties desired to be provided. For example, the polysaccharide thickener as an additive can be added to the above raw material powder within a range of about 1 to about 2% by weight (so that the total becomes 100% by weight). If it is within the range of the above blending ratio, when the raw material is prepared and supplied to the subsequent kneading step or the like, a sufficient binding force between the rice flours is ensured (that is, the rice flour is reliably connected), and the noodles The predetermined shape as a line can be reliably held. As described above, the additive can be omitted.

  Here, the water added to the raw material flour is not salt water like wheat flour noodles (preferably salt water is used for flour gluten densification), but is fresh water. The same amount of water in the raw material of raw rice noodles in the raw noodle state (for example, in the range of about 35 to about 75 parts by weight of fresh water with respect to 100 parts by weight of raw material powder, preferably about 45 to about 65 In the range of about 50 parts by weight, or more preferably in the range of about 50 to about 60 parts by weight (or in the range of about 50 to about 63 parts by weight or about 50 to about 65 parts by weight). Moreover, in this raw material preparation process STEP1, the water added to raw material powder is normal temperature water, and it is not warm water or hot water, but water in a temperature range in which the raw material rice flour is never alphalized. Therefore, the rice flour of the raw material powder is never alphatized in the raw material preparation process. That is, the raw material preparation step STEP1 is performed at a temperature less than the pregelatinization temperature range of the rice flour in the mixed raw material (precisely, a normal temperature range considerably lower than the pregelatinization temperature range). The unalphared state is maintained.

<Kneading process>
In the kneading step STEP2, the mixed raw material prepared in the raw material preparation step STEP1 is supplied to a kneading machine (sometimes called a kneader, a mixer, a mixer, etc.) as a kneading device, kneaded and a predetermined kneaded product ( Kneaded lump such as dough dough). In the kneading step STEP2, the mixed raw material or the kneaded product is not heated or heated at all, and the rice flour in the raw material is never alphalated. That is, the kneading step STEP2 is performed at a temperature lower than the pregelatinization temperature range of the rice flour in the mixed raw material and the mixture (more precisely, a normal temperature range considerably lower than the pregelatinization temperature range). The pre-alpha state of is maintained.

<Composite process (rough noodle band forming process)>
The kneaded material formed in the kneading step STEP2 is supplied to a compound machine as a compounding device in the compounding step STEP3 and rolled into a plurality of coarse noodle strips. It is formed into a predetermined composite noodle strip (a plurality of noodle strips laminated). In this composite step STEP3, the mixture, the crude noodle strip or the composite noodle strip is not heated or heated at all, and the rice flour in the raw material is never pregelatinized. That is, the composite step STEP3 is performed in the mixture, in the crude noodle strip and in the composite noodle strip at a temperature less than the pregelatinization temperature range of the rice flour (more precisely, the normal temperature region considerably below the pregelatinization temperature range). However, the pre-alpha state of all rice flour components is maintained.

  The kneading step STEP2 and the compounding step STEP3 can also be grasped as a kneading and compounding process using a series of mixing devices and a compounding device (for example, a device in which these are integrated). Alternatively, the composite step STEP3 may be omitted, or instead of the composite step STEP3, a rough noodle strip forming step STEP3 for forming a single layer of rough noodle strip may be provided. In this case, the formation of the rough noodle band can be performed using an individual device, but the rough noodle band can also be formed by a rolling device. That is, in the next rolling step STEP4, the kneaded product is rolled from a thick noodle strip (coarse noodle strip equivalent) to a thin noodle strip (final noodle strip having the same thickness as the noodle strip thickness). In this case, the rough noodle band forming step STEP3 (independent of the rolling step) can be omitted. In any case, the steps from the kneading step STEP2 to the rolling step STEP4 can be understood as a step of forming the kneaded material formed in the kneading step STEP2 into a rough noodle band and supplying it to the next rolling step STEP4. it can. In general, it is preferable to form a so-called noodle band as a laminated noodle band by a compounding process and to perform rolling in a subsequent rolling process.

<Rolling process>
Laminated noodle band as a rough noodle band formed in the compounding step (coarse noodle band forming step) STEP3 (If the compounding step STEP3 is omitted, or instead of the compounding step compounding step STEP3, the rough noodle band forming step compounding step STEP3 When provided, a single layer of coarse noodle strip) is supplied to a rolling device and rolled (stretched by a stretching roller) to form a noodle having a predetermined shape (a thin noodle strip having a predetermined width and the same thickness as the final noodle product) Molded as a strip. In the rolling step STEP4, the noodle band is not heated or heated at all, and the rice flour in the raw material is never alphatized. That is, the rolling step STEP4 is performed below the pregelatinization temperature range of the rice flour in the noodle band (more precisely, the normal temperature range considerably lower than the pregelatinization temperature range). Maintained. In this rolling step STEP4, when the laminated noodle strip is rolled as a rough noodle strip in the composite step STEP3, air is mixed in the noodle strip at the time of rolling. Thus, excellent quality can be provided as a taste quality.

<Cutting process>
The noodle strip formed in the rolling step STEP4 is supplied to the cutting device in the cutting step (noodle string forming step) STEP5, and has a predetermined noodle string shape (noodle string shape having the same predetermined noodle string width as the final noodle product) ). In the cutout step STEP5, the noodle band and the noodle string are not heated or heated at all, and the rice flour in the raw material is never alphalated. That is, the cutting step STEP5 is performed at less than the pregelatinization temperature range of the rice flour in the noodle band and the noodle strings (more precisely, the normal temperature range substantially below the pregelatinization temperature range), and even in the cutting step STEP5, all rice flour components The pre-alpha state of is maintained. Further, the rolling process STEP4 and the cutting process STEP5 may be grasped as a single process (for example, a process to be called a rolling / cutting process) by a series of rolling apparatuses and a cutting apparatus (for example, an apparatus in which these are integrated). it can.

<Quantitative cutting process>
The noodle strings formed in the cutting step STEP5 are supplied to the quantitative cutting apparatus in the quantitative cutting step STEP6, and cut into a predetermined length (the same length as each noodle string length of the final noodle product) to form unit noodle strings. And is shaped into a predetermined packaging form (preferably in a state of being folded into two evenly in the vertical direction). In the quantitative cutting step STEP6, the noodle strings are never heated or heated, and the rice flour in the raw material is never alphatized. That is, the quantitative cutting step STEP6 is performed below the pregelatinization temperature range of the rice flour in the noodle strings (more precisely, the normal temperature range substantially lower than the pregelatinization temperature range). The unalphared state is maintained. Also, the quantitative cutting step STEP6 can be grasped as a single step with the cutting step STEP5 and a series of devices such as a device in which these are integrated (for example, as a cutting / cutting step, or simply It can also be grasped by a cutting process). Further, the quantitative cutting step STEP6 includes a rolling process STEP4 and a cutting process STEP5 and a series of apparatuses (for example, an apparatus in which these are integrated) and a single process (for example, a rolling / cutting / cutting process or a rolling / cutting process). It can also be grasped as a process to be called a cutout process.

<Packaging process>
As shown in FIG. 2, the unit noodle strings 30 that have been quantitatively cut in the quantitative cutting step STEP 6 and made into a predetermined packaging form (preferably in an evenly folded state in the upper and lower sides) are united with the unit noodle strings in the packaging step STEP 7. And individually packaged by individual packaging containers 10. Here, in the present embodiment, the packaging container 10 is a bag-like plastic container having a predetermined length dimension L and a predetermined width dimension W. The packaging container 10 is preferably made of a bag-like retort packaging container used in retort foods or a gas barrier film, and is a transparent packaging container formed of a transparent plastic material so that the inside can be visually confirmed. This bag-shaped retort packaging container is made of a material suitable for heat and pressure sterilization, and has excellent heat resistance and gas barrier properties compared to ordinary bag-shaped plastic containers. Low) packaging container. Moreover, the packaging container 10 consists of a townless packaging container without a town (side surface thickness), as shown in FIG.2 and FIG.3. In detail, the packaging container 10 is a seal portion 11 that hermetically seals (seals) the both side edges in the width direction and one side edge in the length direction by heat welding or the like, and accommodates the other edge in the length direction. This is an opening 12 for inserting an object.

  In the packaging step STEP 7 using the packaging container 10, the unit noodle strings 30 are opened in the bag-shaped plastic packaging container 10 in a predetermined packaging form (preferably, an upper and lower equal two-folded state shown in FIG. 2). The opening 12 of the packaging container 10 is sealed by a sealing device to form a seal portion 13, and the housing space 14 ( In addition, the unit noodle strings 30) housed therein are hermetically closed. Note that the packaging step STEP7 of the present embodiment does not evacuate the inside of the packaging container 10 (that is, not vacuum packaging). Thereby, the packaging step STEP7 is not vacuum packaging, but when the unit noodle strings 30 are accommodated in the packaging container 10, the townless packaging container 10 itself is energized by its shape restoring force (willing to return to a flat shape). In order to maintain the original thickness, the housing space (in a state in which the unit noodle strings 30 are housed) is disposed inside the packaging container 10 in order to displace in a flattened direction, that is, a direction in which the air inside the packaging container 10 is removed. The remaining 14 air can be very small. At the same time, in the present embodiment, as shown in FIG. 2, the unit noodle strings 30 accommodated and arranged in the packaging container 10 are folded in two vertically (equal to the length direction of the noodle strings 31). The noodle strings 31 are arranged in the plane direction of the accommodation space 14 of the packaging container 10 so that the unit noodle strings 30 of the packaging form are spread over almost the entire flat accommodation space 14 of the packaging container 10. (Especially in the width direction) diffused and dispersed (i.e., accommodated in a flat state by diffusing in the width direction of the noodle strings 31), and then sealing (sealing) the opening 12 of the packaging container 10 Then, the opening 12 is completely airtightly closed by the seal portion 13.

  Thereby, in the accommodation space 14 of the packaging container 10, the unit noodle strings 30 spread thinly and uniformly over the entire planar direction of the accommodation space 14. That is, in the packaging step STEP7, the unit noodle strings 30 are formed by uniformly diffusing or dispersing the bent bundle-shaped noodle strings 31 in the width direction of the housing space 14 of the packaging container 10, and the noodle strings 31 at each position in the width direction. The thickness formed by the laminated body is substantially uniform or equivalent thin at each part (each position) in the main range in the width direction, and in the length direction, the thickness direction of the accommodation space 14 It is accommodated and arranged in the accommodation space 14 of the packaging container 10 so as to cover almost the whole. That is, at this time, as shown in FIG. 3, the overall thickness dimension of the unit noodle strings 30 accommodated in the accommodation space 14 of the packaging container 10 is from the maximum thickness dimension H of the central portion in the width direction toward both ends in the width direction. Although the thickness distribution gradually decreases and becomes the smallest at both ends in the width direction, the thickness dimension is substantially the same over the main range in the width direction (about 80 to 90% of the whole), and the inside of the accommodation space 14 The thin packaging form of the unit noodle strings 31 is maintained by the shape restoring force of the townless packaging container 10.

  Here, the maximum thickness dimension H and thickness distribution of the unit noodle strings 30 in the accommodation space 14 are the volume (bulk) of the unit noodle strings 30 and the bundled noodle strings 31 of the unit noodle strings 30 in the accommodation space 14. It is determined in accordance with the degree of thinning due to dispersion (especially in the width direction). The unit noodle strings 30 have a predetermined weight (for example, 120 g, 160 g, etc.) and volume for each type of noodle (such as udon, kushimen, ramen, spaghetti, pasta, etc.), and each noodle string 31 has a rolling step STEP4. A predetermined noodle line thickness (for example, about 1 mm) according to the amount of rolling in Accordingly, the unit noodle strings 30 have the number of layers (overlap number) of the noodle strings 31 at each position in the width direction in the accommodation space 14 divided by the thickness of each noodle string 31 by the thickness dimension at each position. In the maximum thickness dimension H portion (width direction center portion), the maximum thickness dimension H is divided by the noodle line thickness of each noodle string 31. In the present embodiment, the unit noodle in the accommodation space 14 In the dispersed state of the wire 30, the number of layers of the unit noodle strings in the maximum thickness dimension H portion is within a predetermined number of layers, preferably within a range of about 10 to 20 layers, more preferably about 10 to 10. A packaging container 10 having a dimension (particularly the width dimension of the accommodating space 14) set to be within the range of 15 layers is used. When the number of layers of the unit noodle strings 30 in the dispersed state is within the range of the predetermined number of layers at the maximum thickness dimension H, each noodle of the unit noodle strings 30 in the packaging container 10 is subjected to a heating alpha process described later. The wire 31 can be heated evenly and efficiently from the outside to the inside, and each noodle wire 31 can be uniformly and effectively pregelatinized and sterilized to the inside covered by the outside noodle wire 31. can do.

  The length dimension L of the packaging container 10 is the length dimension of the housing space 14 (the dimension in the left-right direction in FIG. 2). 2), the base end in the length direction of the accommodation space 14 (the inner edge position of the seal portion 11 on the opposite side of the opening 12, that is, the left end in FIG. 2). And / or setting so that a slight gap is formed between the tip (the inner edge position of the seal portion 13 on the opening 12 side, that is, the right end in FIG. 2) and the bent portion and / or tip of the unit noodle strings 30. Has been. In addition, the width dimension W of the packaging container 10 is slightly smaller than the width dimension of the unit noodle strings 30 in which the width dimension of the accommodation space 14 (the vertical dimension in FIG. 2) is folded in two and the noodle strings 31 are diffused. Only the size is increased, and there is a slight gap between the widthwise ends of the accommodation space 14 (inner edge positions of the seal portions 11 on both sides in the width direction, that is, the upper and lower ends in FIG. 2) and the widthwise ends of the unit noodle strings 30. It is set so that a gap is formed.

<Deoxygenation process>
While the unit noodle strings are accommodated and arranged in a predetermined packaging container in the packaging step, the unit noodle strings 30 are positioned on one side in the thickness direction of the packaging container 10 in the deoxygenation step STEP8. Then, the packaged oxygen scavenger 21 is inserted and accommodated. Then, after sealing the opening 12 of the packaging container 10 in the packaging step STEP7 and securing the airtightness by the seal portion 13, the unit noodle strings 30 are packaged for a predetermined time (preferably within a range of about 1 to 2 hours). The finished packaging container 10 (that is, the packaging container with noodles) is left at room temperature. As a result, oxygen in the air remaining in the accommodating space 14 of the sealed packaging container 10 is adsorbed and removed by the oxygen scavenger 21 to prevent oxygen from affecting the unit noodle strings 30 (preventing microorganisms and preventing deterioration due to oxidation). Etc.). Moreover, in this Embodiment, since the packaging container 10 is made into the retort packaging container with low gas permeability (such as oxygen permeability), the deoxygenation process in the deoxygenation step STEP8 can be performed effectively. In addition, since the composition of the atmosphere is about 78% nitrogen and about 21% oxygen (and about 1% other gases), in the deoxidation step STEP7, the accommodation space which is the internal space of the packaging container 10 The remaining air in 14 is reduced by about 21% when oxygen is removed to the maximum, and only nitrogen remains in the state where oxygen is completely removed. Contributes greatly to the prevention of oxidation. In particular, when heating the unit noodle strings 30 in the accommodation space 14 through the packaging container 10 and performing sterilization at the same time as alphaization in the heating alpha conversion step STEP 9 described later, the air in the storage space 14 is in a deoxygenated state. Since it is in the state of nitrogen only, it can be sterilized with alpha, in a state in which the growth of philic bacteria is suppressed, especially before the heat alpha conversion step STEP9, and can be efficiently sterilized, Even after the heating alpha conversion step STEP9, in the united noodle strings 30 in the storage space 14 of the packaging container 10 in the deoxygenated state, particularly in the case of the alphanized unit noodle strings 30 (even when the euphilic bacteria remain after sterilization) It is possible to suppress the growth of sex bacteria. Note that the deoxygenation step can be omitted. In the packaging step STEP7 and the deoxidation step STEP8, the noodle strings are not heated or heated at all, and are less than the pregelatinization temperature range of the rice flour in the noodle strings (precisely, the normal temperature range considerably below the pregelatinization temperature range) ), And the rice flour in the raw material is never pregelatinized, so that all the rice flour components are maintained in an unalphared state.

<Heating alpha process>
The unit noodle strings 30 in the packaging container 10 in which the interior of the accommodation space 14 is deoxygenated are externally heated by a heating device under a predetermined heating condition in the heating alpha conversion step STEP9, and at least the surface portions of the noodle strings 31 ( Preferably, the entire area from the surface portion to the inner center portion of each noodle string 31 is heated, and at the same time, the whole from the surface to the inner center portion is sterilized. Specifically, as a heat source for the heating device, in addition to an external heat source such as steam heating (steam heating) or hot air heating, microwave heating or the like (from the outside) can be used. Any heat source can be used as long as each noodle string 31 of the wire 30 is heated uniformly. For example, when an external heat source such as steam heating is used as a heat source, the heating device encloses the unit noodle strings 30 from the outside of the packaging container 10 in a deoxygenated state with respect to the unit noodle strings 30 inside the packaging container 10. Heat conduction from the heat source, heat conduction through the air (basically nitrogen) in the accommodation space 14 of the packaging container 10, steam generated by evaporation of moisture in the unit noodle strings 30 after heating, The whole unit noodle strings 30 are uniformly heated by radiation or convection.

  The heating conditions are the mixing ratio of each material (main raw material, auxiliary raw material, etc.) in the unit noodle strings 30, the moisture content, the type of rice flour (whether white rice flour or brown rice flour), the heat resistance of the packaging container 10, and the sterilization target. The optimum conditions are set according to the type of fungi and the desired degree of alpha. Among the heating conditions, the heating temperature is a temperature range of about 55 ° C. to about 100 ° C. in terms of the core temperature of each noodle string 31 of the unit noodle strings 30 in the packaging container. Specifically, when the main raw material powder is white rice flour, the heating temperature is preferably in the temperature range of about 55 ° C. to about 95 ° C. in terms of the core temperature, and more preferably about 60 ° C. in terms of the core temperature. Within the temperature range of ~ 93 ° C. When the main raw material powder is brown rice flour, the heating temperature is preferably in the temperature range of about 60 ° C. to about 100 ° C. in terms of the core temperature, and more preferably about 65 ° C. to about 98 in terms of the core temperature. Within the temperature range of ° C. That is, when the main raw material powder is brown rice powder, the heating temperature is set to a higher temperature range than when the main raw material powder is white rice powder.

  Moreover, when the heat source of the heating device is an external heat source, the heating time is within a time range of about 10 minutes to about 45 minutes. Specifically, when the heating temperature is relatively high, the heating time is relatively short, and when the heating temperature is relatively low, the heating time is relatively long. For example, the type of the main raw material powder (white rice flour or Depending on the brown rice flour, a combination of heating temperature and heating time as shown below can be employed.

<White rice flour>
Heating condition 1 (first low temperature range) Heating temperature 55 ° C. to 65 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 60 ° C. and heating time 45 minutes)
Heating condition 2 (second low temperature region) Heating temperature 60 ° C. to 70 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 65 ° C. and heating time 45 minutes)
Heating condition 3 (third low temperature region) Heating temperature 65 ° C. to 75 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 70 ° C. and heating time 45 minutes)
Heating condition 4 (first medium temperature range) Heating temperature 70 ° C. to 80 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 75 ° C. and heating time 45 minutes)
Heating condition 5 (second medium temperature range) Heating temperature 75 ° C. to 85 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 80 ° C. and heating time 40 minutes)
Heating condition 6 (third medium temperature range) Heating temperature 80 ° C. to 90 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 85 ° C. and heating time 40 minutes)
Heating condition 7 (first high temperature range) Heating temperature 85 ° C. to 95 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 90 ° C. and heating time 40 minutes)
Heating condition 8 (second high temperature region) Heating temperature 90 ° C. to 95 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 93 ° C. and heating time 30 minutes to 40 minutes, specifically heating temperature (Heating conditions at 93 ° C for 40 minutes)
Heating condition 9 (third high temperature range) Heating temperature 90 ° C. to 100 ° C. Heating time 30 minutes to 40 minutes (for example, heating temperature 95 ° C. and heating time 35 minutes heating condition)

<Brown rice flour>
Heating condition 1 (first low temperature region) Heating temperature 60 ° C. to 70 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 65 ° C. and heating time 45 minutes)
Heating condition 2 (second low temperature region) Heating temperature 65 ° C. to 75 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 70 ° C. and heating time 45 minutes)
Heating condition 3 (third low temperature region) Heating temperature 70 ° C. to 80 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 75 ° C. and heating time 45 minutes)
Heating condition 4 (first intermediate temperature range) Heating temperature 75 ° C. to 85 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 80 ° C. and heating time 45 minutes)
Heating condition 5 (second medium temperature range) Heating temperature 80 ° C. to 90 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 85 ° C. and heating time 40 minutes)
Heating condition 6 (first high temperature region) Heating temperature 85 ° C. to 95 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 90 ° C. and heating time 40 minutes)
Heating condition 7 (second high temperature region) Heating temperature 90 ° C. to 95 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 95 ° C. and heating time 40 minutes)
Heating condition 8 (third high temperature region) Heating temperature 95 ° C. to 100 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 98 ° C. and heating time 30 minutes to 40 minutes, specifically heating temperature (Heating conditions at 98 ° C for 40 minutes)

  Here, for example, under heating conditions in a low temperature range of heating temperature of 60 ° C. and heating time of 45 minutes, only the surface portion of the noodle strings 31 is alphalated, and the load on the noodle strings 31 due to heating is extremely high The quality of the noodle strings 31 due to heat can be reliably prevented, and the quality (taste, etc.) of the noodle strings 31 as a noodle product can be kept high. That is, the heating condition in the low sound range is a heating condition in a relatively low temperature range to a low temperature value, and the rice flour component in the noodle strings 31 has a predetermined low temperature range to a low temperature value (a temperature near the pregelatinization start temperature). Since it is alpha, the thermal effect on the noodle strings can be reduced, while the bactericidal effect is relatively small compared to the heating conditions in the high temperature range, and the bacteria remaining in the noodle strings 31 after heating Since the number is relatively high, the expiration date is relatively short. Further, as the temperature range of the heating condition increases from the low temperature range to the middle temperature range and the high temperature range, the bactericidal effect increases, and the degree of alpha conversion of the noodle strings 31 (alpha is converted toward the center of the noodle strings 31). Ratio) also increases. For example, under heating conditions in a high temperature range, the inside center of the noodle strings 31 is completely alphalated and the bactericidal effect can be greatly enhanced. Practically, a heating condition of a heating temperature of 93 ° C. and a heating time of about 40 minutes is most preferable. For example, if the heating condition is a heating temperature of 93 ° C. and a heating time of 30 minutes to 40 minutes, the unit noodle strings in the packaging container 10 It is possible to completely alphatize the noodle strings 31 to the center of each of the noodle strings 31, and at the same time, each noodle string 31 can be given a transparency (like cooked rice). As described above, the heating conditions in the low temperature range are preferable from the viewpoint of improving the quality of the noodle strings, while the heating conditions in the high temperature range are preferable from the viewpoint of complete alphalation and bactericidal effect of the noodle strings. Depending on the conditions, the heating conditions are set appropriately.

  Note that heating in the heating alpha conversion step STEP9 is not pressure heating (heating at a temperature exceeding 100 ° C. in a pressurized state exceeding atmospheric pressure) as in general retort heating, so the heating temperature is set to 100 ° C. Never exceed. In addition, when using brown rice flour as the main raw material powder, the rice bran powder contained in the brown rice flour requires sterilization at a higher temperature than white rice, so use white rice flour as described above. Set the heating temperature higher than the case. When the heat source of the heating device is microwave heating, the heating time can be in the time range of about 40 to about 60 seconds, preferably about 45 seconds to about 55 seconds or about 50 seconds. (The same heating temperature as above can be adopted as the heating temperature in terms of the core temperature of the noodle strings).

According to the heating conditions in the high temperature range, the following sterilization effect has been proved by the effect confirmation test (test conducted at Gifu Prefectural Public Health Center).
Heating conditions: Heating temperature 90 ° C., heating time 40 minutes 3 months later Number of general bacteria in noodle strings 300 or less 5 months later Number of general bacteria in noodle strings 300 or less 6 months later General bacteria in noodle strings 300 or fewer bacteria

  In the heating alpha conversion step STEP9 under the above heating conditions, the unit noodle strings 30 in the packaging container 10 are heated by the temperature of each component in each noodle string 31, and especially the rice flour component is in accordance with the heating temperature. Since the temperature rises to a temperature equal to or higher than the pregelatinization temperature, the rice flour component is pregelatinized, and at the same time, if bacteria are present in the noodle strings 31, the bacteria are heat sterilized.

  At this time, heat is transferred from the outer one of the bundle-like noodle strings 31 of the unit noodle strings 30 to the inner one (covered by the outer noodle strings 31). Is transmitted from the surface side toward the inner center. Therefore, the unit noodle strings 30 in the packaging container 10 are heated from the outer noodle strings 31 toward the inner noodle strings 31. In each noodle string 31, the temperature rises from the surface side toward the center portion, but since the thickness is within 1 mm, the time difference is basically negligible.

  At this time, the unit noodle strings 30 have a packaging form in which the bundled noodle strings 31 are dispersed and arranged in a flat shape as a packaging form in the packaging container 10 to form a thin flat plate as a whole. Since the entire exposed area is also large, the number of noodle strings 31 in each part is significantly reduced (up to about 15 layers) compared to the normal packaging form, and the heat to the noodle strings 31 is increased. Conduction is improved, and not only the noodle strings 31 on the outer side (surface layer side) in the thickness direction but also the noodle strings 31 on the inner side (inner layer side) are heated smoothly by heating with a heat source, so that the rice flour component is pregelatinized and sterilized. Is done effectively.

  For example, regarding the bactericidal effect, when hygrothermal sterilization using steam at 55 ° C to 70 ° C, which is a low temperature range of the starchy starch temperature range of rice flour, mold hyphae and spores are killed in microorganisms. (To be precise, mycelia die at a heating temperature of 60 ° C. and a heating time of 5 to 10 minutes, and spores die at a heating temperature of 65 to 70 ° C. and a heating time of 5 to 10 minutes). Die (to be exact, vegetative cells die at a heating temperature of 55-65 ° C. and a heating time of 2-3 minutes, and spores die at a heating temperature of 60 ° C., a heating time of 10-15 minutes). Die (accurately, with a heating temperature of 63 ° C. and a heating time of 30 minutes). As a result, fungi and yeast die under relatively mild heating conditions, so bacteria are the main target of sterilization, but even in the case of bacteria, bacteria such as general bacteria and Escherichia coli (bacteria other than heat-resistant bacteria) Most of the bacteria are killed at a heating temperature of 55 to 75 ° C. and a heating time of 10 to 30 minutes, or at a heating temperature of 60 to 65 ° C. and a heating time of 1 to 10 minutes. Also in the method for producing rice flour noodles of the present invention, as an example of the heating conditions in the heating alpha conversion step STEP9, normal pressure sterilization can be performed under a heating temperature of 63 ° C. (center temperature of noodle strings) and a heating time of 30 minutes. .

  Specifically, Vibrio parahaemolyticus is 65 ° C for 5 minutes, Salmonella is 65 ° C for 3 minutes, Pathogenic Escherichia coli is 60 ° C for 1 minute, Vegetative cells of C. perfringens 60 ° C for 10 minutes, Cambilobacter is 60 ° C for 1 minute , Staphylococci at 65 ° C for 1 minute, Clostridium botulinum type A and B vegetative cells at 65 ° C for 10 minutes, and botulinum type 3 vegetative cells at 65 ° C for 10 minutes. Even spores die under heating at 80 ° C for 3 minutes. That is, most of the bacteria can be killed in the temperature range of 60 to 65 ° C., which is the preferred temperature range of the low temperature range, in the pregelatinization temperature range of the rice starch, and the high temperature range (75 to 95 ° C.). In the preferred temperature range of 80 to 90 ° C., even the Clostridium botulinum type E spore can be killed. As described above, most of general bacteria and Escherichia coli die at a heating temperature of 60 to 65 ° C. and a heating time of 1 to 10 minutes.

  On the other hand, the heating temperature range where the noodles have the least burden (that is, the quality of taste, etc. is not impaired) is, as described above, the temperature range around the center temperature (core temperature) of 65 ° C. (heating time) About 45 minutes). Even in this case, most of the bacteria are killed without affecting the quality of the noodles (since most of the fungi are killed at a temperature of about 60 ° C.), the food hygiene standards (HACCP standards) Satisfy food hygiene management standards).

  Here, in the conventional method for producing wheat flour noodle long life noodles and rice flour noodles, the kneaded product, the noodle band, and the noodle strings are once heated by hot water kneading, steaming treatment or boil treatment before packaging the unit noodle strings. Since the raw material has become high temperature due to heat at that time, it is necessary to cool the kneaded product, noodle band and noodle strings before packaging, especially flour produced by a general noodle manufacturing method Even for noodles, it is desirable to age the noodle strips for a certain period of time after forming the noodle strips, which requires a certain amount of time for the cooling step and aging step, and increases the manufacturing time, and during the cooling step and aging step In addition, there is a possibility that bacteria may propagate inside the kneaded product, noodle band or noodle string. Further, in the conventional method for producing rice flour noodles, when the kneaded product is formed by pre-gelatinizing the rice flour components by steaming or the like, if the kneaded product is cooled too much, the kneaded product becomes hard, and the noodles in the next extrusion process Since the line formation is hindered, temperature management for that purpose is also required. In the noodle string forming by extrusion, the surface of the extruded noodle strings is heated by the die surface due to frictional heat caused by the pressure when extruding the raw material from the die of the extruder. In a sense, it is necessary to manage this thermal effect.

  On the other hand, in the present invention, the cooling process and the aging process are not required, so that the manufacturing time can be greatly shortened, and the formation of the kneaded material and the noodle band from the noodle band into a series of continuous processes (cooling in the middle). A series of steps that are not interrupted for the tower) can be carried out in a short time, and the propagation of bacteria in the kneaded product, the noodle band and the noodle strings can be greatly suppressed.

  In addition, the conventional noodles treated with rice bran has a high moisture content, so that bacteria are prone to propagate in the cooling process etc.In the present invention, the noodle strings formed in the above series of steps are: Compared to noodles treated with boiled rice, the moisture content is significantly lower, which makes it difficult for bacteria to propagate. It is packaged in the process and is blocked from the outside world to prevent the invasion of bacteria due to dropping or adhering, etc. In addition, the oxygen in the packaging container is deoxygenated by an oxygen scavenger (bacteria) In order to make the environment incapable of breeding, it is possible to dramatically suppress the growth of bacteria, and furthermore, in this state, sterilization is performed by the heat alpha conversion step STEP9, so that the remaining bacteria can be surely sterilized. Can do.

  The packaged noodle product manufactured by the above manufacturing method can be stored for 1 year or more at room temperature storage, and even in this case, a sanitary state with a general bacterial count of 300 or less can be ensured (by inspection in a demonstration experiment, It has been confirmed that long-term preservability can be ensured in which the number of bacteria is 300 or less 22 months after production).

  In addition, the packaged noodle product manufactured by the above-described manufacturing method increases the binding power between the components because at least the rice flour component in the surface portion is alphatized, so that the noodles are opened in the packaging container 10 and the packaging container 10 is opened. The noodle strings 31 are less likely to break when the line 31 is taken out or when it is handled for cooking after being taken out. Moreover, about the rice flour noodles after packaging, since the noodle strings 31 are at least alpha, the noodle strings 31 are kept in the hot water for a predetermined time when the packaging container 10 is opened and eaten. The noodle strings 31 can be eaten simply by soaking. That is, even in the case of the noodle strings 31 in which the inner central portion is in the non-alpha state, the non-alpha portions are easily converted into alpha due to heat conduction from the hot water, and the entire noodle strings 31 are converted into alpha and are processed by boiling. You can eat noodles without any problems. Naturally, in the case of the noodle strings 31 in which the entirety including the inner central portion is in the alpha state, the noodles can be eaten in a shorter time without being boiled. At this time, since at least the surface portion of the noodle strings 31 is alpha, so-called hot water stains (whitening of hot water due to elution of components from the surface of the noodle strings 31) can be prevented. Thus, according to the method for producing rice flour noodles, it is possible to produce a noodle product in which only the surface portion of the noodle strings is pregelatinized. In this case, the noodles are not only delicious noodles, The quality of the line can be improved in addition to the taste. On the other hand, as described above, the number of bacteria can be reduced to a satisfactory level even in a low temperature range of about 60 ° C., but if the heating conditions are high temperature range, the rice flour component is alpha converted to the center of the noodle strings. In addition, the bactericidal effect of bacteria can be greatly enhanced.

  Furthermore, according to the method for producing rice flour noodles, the unit noodle strings 30 are accommodated in the packaging container 10 as a thin flat plate as compared to the case where the noodles are accommodated in a packaging container like a normal packaged noodle product. Therefore, pregelatinization and sterilization by heating can be performed very efficiently, and the noodle strings 31 on the inner layer side of the bundle-shaped noodle strings 31 can be surely simultaneously alphalated and sterilized. Specifically, in the method for producing rice flour noodles, when the above packaging form is adopted as the packaging form of the unit noodle strings 30 in the packaging container 10, the unit noodle strings 30 in the accommodation space 14 of the packaging container 10 The ratio defined by the dimension (left-right dimension in the accommodation space 14) and the thickness dimension (referred to as “flattening ratio” in the present application for convenience of explanation) is flattening ratio = (lateral dimension−thickness dimension) / lateral dimension. The packaging form is about 70% to 85%. Thereby, in the heating alpha conversion step STEP9, the unit noodle strings 30 in the accommodation space 14 of the packaging container 10 are not evenly distributed not only to the outer noodle strings 31 but also to the inner noodle strings 31. And it heats efficiently, it heats up to the inside of each noodle string 31, and alpha-ization of said rice flour component is implement | achieved smoothly, At the same time, disinfection is also implement | achieved effectively. It should be noted that the rice flour component pregelatinized as described above is pregelatinized even after the unit noodle strings 30 are cooled.

<Cooling process>
The packaged noodle product obtained by converting the unit noodle strings 30 in the packaging container 10 to alpha in the heating alpha conversion step STEP9 is then cooled to room temperature and appropriately packed. In the heating alpha conversion step STEP9, the moisture inside the unit noodle strings 30 in the packaging container 10 may evaporate inside the packaging container 10 to become water vapor, and the inside of the packaging container 10 may be condensed. Condensation is absorbed again in the noodle strings 31 of the unit noodle strings 30 in the cooling step, and the moisture content in the unit noodle strings 30 is restored to the original state, so that the dew condensation inside the packaging container 10 disappears.

[Example of packaging form]
As the packaging form of the unit noodle strings in the packaging process of the above embodiment, specifically, for example, the following packaging forms can be adopted according to the type of the noodle product.

<Rice flour kishimen>
Rice flour kishimen Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 127.5g (bag ≒ 7.5g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle line length ≒ 18.0cm
Unit noodle line side ≒ 8.7cm
Maximum thickness of unit noodle strings (noodle strings folded / bent) ≒ 1.5cm
Unit noodle string minimum thickness (noodle line tip) ≒ 1.5
Number of noodle strings in the thickest part ≒ 15 layers Flatness ≒ 83%

<Rice Udon>
Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 132.5g (bag ≒ 12.5g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle line length ≒ 16.5cm
Unit noodle line side ≒ 9.1cm
Unit noodle string maximum thickness ≒ 2.2cm
Number of noodle strings in the thickest part ≒ 22 layers Flatness ≒ 75%

<Rice rice ramen>
Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 135g (bag ≒ 15g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle string length ≒ 17.0cm
Unit noodle line side ≒ 7.0cm
Unit noodle string maximum thickness ≒ 2cm
Number of noodle strings in the thickest part ≒ 20 layers Flatness ≒ 71%

<Raw rice flour spaghetti>
Weight (noodle) ≒ 160g
Weight (noodle + packaging container) ≒ 170 g (bag ≒ 10 g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.5cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.5cm
Unit noodle string length ≒ 17.0cm
Unit noodle line side ≒ 8.5cm
Unit noodle string maximum thickness ≒ 2.4cm
Number of noodle strings in the thickest part ≒ 24 layers Flatness ≒ 72%

<Rice flour pasta>
Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 137.5g (bag ≒ 7.5g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle line length 17.5cm
Unit noodle line side ≒ 7.7cm
Unit noodle string maximum thickness ≒ 2cm
Number of noodle strings in the thickest part ≒ 20 layers Flatness ≒ 74%

<Raw rice pasta (brown rice)>
Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 137.5g (bag ≒ 7.5g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle line length 17.5cm
Unit noodle line side ≒ 7.6cm
Unit noodle string maximum thickness ≒ 2.3cm
Number of layers of noodle strings in the thickest part ≒ 23 layers Flatness ≒ 70%

  The method for producing rice flour noodles according to the present invention can be applied to a wide variety of packaged noodle products.

10: Packaging container, 11: Sealing part, 12: Opening, 13: Sealing part, 14: Storage space 30: Unit noodle string, 31: Noodle string, H: Maximum thickness dimension of unit noodle string

  The present invention relates to a method for producing raw-type rice flour noodles, and more particularly, to a method for producing raw-type rice flour noodles capable of producing many types of noodles in the same manner as conventional noodle making methods using wheat flour as a main raw material. .

  In recent years, rice flour noodles using rice flour instead of using wheat flour as raw material flour have been proposed. On the other hand, rice flour does not contain gluten like wheat flour, and even if water is added (ie, added), the rice flour itself has a binding force (bonding force between powders, an effect as a so-called “tethering”). Since it does not appear, unlike noodles using wheat flour, even when water is added to and kneaded with rice flour as a raw material flour, bonding between the rice flours cannot be expected, and it is difficult to form a noodle strip.

  The conventional rice flour noodles are not specified in the content of rice flour and can be called rice flour noodles even if the amount of rice flour in the whole is small (for example, 2%), so that wheat flour or gluten is added to rice flour Is also called rice flour noodles, but in conventional rice flour noodle manufacturing methods, starch such as potato starch is added to rice flour and water is added, or warm water (hot water) is added and kneaded (ie, wheat flour, gluten, etc. If you do not want to add anything that will serve as a binder, the rice flour is formed using the viscosity of starch that has been gelatinized by hot water kneading), starch is added to the rice flour, and water is added to the mixture before mixing with steam And knead | mixing (that is, shaping | molding using the viscosity of the starch gelatinized by steaming), and gelatinize the starch substance of a noodles component with warm water or a steam | steaming ( That is, gelatinize the mixed starch Depending on the temperature conditions of hot water and steam for gelatinization, the starch quality of the rice flour itself is also alpha), and the binding power in the raw flour is expressed, thereby binding the rice flour to each other A rice flour kneaded product is obtained. Further, in the conventional method for producing rice flour noodles, a kneaded product of rice flour that has been kneaded or steamed is extruded and rolled (compacted by pressing with a roller or rolling with a rolling roll) to form a noodle band, The noodle band is cut out to have a predetermined noodle string shape.

  In addition, as invention which manufactures rice flour noodles in this way, the invention of patent document 1 is proposed, for example. Patent Document 1 describes an extrusion process in which rice flour is kneaded with hot water at a temperature of less than 100 ° C. to adjust the dough, and the dough is extruded into a noodle shape. It discloses that it is made into rice flour noodles by a surface layer side gelatinization step that preferentially gelatinizes the starch on the surface layer side through a predetermined time in the atmosphere. According to Patent Document 1, by this surface layer side gelatinization process, the rice flour noodles are partially gelatinized to increase the degree of gelatinization on the surface layer side from the inside, and feel smooth and sticky when eaten. It is said that you can feel the waist.

JP 2007-174911 A

  Here, various noodles (hereinafter referred to as “wheat flour noodles”) such as udon and kishimen using wheat flour as the main raw material powder are produced by a so-called general noodle method (sometimes referred to as “ordinary method”). . This general noodle making method is basically a kneading step in which water is added to wheat flour together with salt (that is, the salt water is added) and mixed, and the mixed raw material powder is kneaded to obtain a lump kneaded product, kneaded product The noodle strip is formed by rolling the noodle strip and the noodle strip is cut out. In the case where noodles are packaged and provided as a packaged noodle product, the noodle strings (hereinafter referred to as “unit noodle strings”) cut into a predetermined length in the cutting process (or quantitative cutting process) are packaged by vacuum packaging or the like. The final noodle product (bag noodle product) is packaged in a container.

  However, according to the conventional method for producing rice flour noodles, a special process that does not exist in the general noodle manufacturing method, that is, a steaming process and an extrusion process, is required. A kneader and an extruder for the extrusion process are also required. That is, according to the conventional method for producing rice flour noodles, a special process and production apparatus different from the general noodle making method are required. Furthermore, in the general noodle production method, it is possible to form various noodle strings from udon, kushimen, ramen, pasta, spaghetti, etc. to very fine noodles, etc. It becomes delicious noodles, and furthermore, because of high productivity, effects such as reduction in production cost can be obtained, but in the conventional method for producing rice flour noodles, the relationship of forming noodle strings through the steaming step and the extrusion step Moreover, it is difficult to obtain various noodle string shapes, and only limited types of noodles (only flat noodles) can be produced. That is, in the conventional rice flour noodle manufacturing method, it is difficult to roll or roll the raw material, and the efficiency is lowered. After forming a dumpling kneaded product, the kneaded product is extruded to form a noodle string, but this extruded noodle string is basically a flat noodle shape, and the extrusion die is changed Although it is possible to form round noodle-like noodle strings (spaghetti type) and fine noodle-like noodle strings, it forms a wave-type noodle string (wave noodles) like ramen-like noodle strings. That is very difficult. Moreover, in the conventional method for producing rice flour noodles, the productivity may be lowered and the production cost may be increased.

  On the other hand, according to the invention described in Patent Document 1, in the dough adjustment step, the rice flour is kneaded with hot water of less than 100 ° C. (preferably 85 to 95 ° C.) to make the baby boom a minimum necessary degree of alpha. The starch on the surface side of the noodle strings is exposed to high temperature steam of less than 100 ° C. (preferably 88 to 98 ° C.) for 1 to 5 minutes. It is designed to be preferentially alpha. Therefore, in the invention of Patent Document 1, it is necessary to perform gelatinization (gelatinization) in two processes of the dough adjustment process and the surface layer side gelatinization process, and high-temperature hot water and high-temperature steam are produced multiple times in the rice flour noodle manufacturing process. As in the conventional method for producing rice flour noodles, the production process for rice flour noodles becomes complicated when compared with the conventional noodle making method. In addition, as described above, in the invention of Patent Document 1, since a plurality of pregelatinizations using hot water and high temperature steam are performed before the packaging process in the rice flour noodle manufacturing process, the gelatinization is performed by a cooling process after the gelatinization. It is necessary to cool the product to room temperature, and in this respect as well, the production process of rice flour noodles may be complicated.

  Therefore, the present invention can produce rice flour noodles by the conventional general noodle manufacturing method, using only rice flour as the main raw material flour, and greatly increases the number of types of noodle strings. Providing noodles (especially forming wave noodles), ensuring long-term storage stability when packaged rice flour noodle products are made, enabling smooth packaging operations, and manufacturing processes It is an object to provide a method for producing raw-type rice flour noodles that can reduce the production cost by simplifying the number to the maximum, and that can secure the strain of the noodles over a long period of time.

The method for producing rice flour noodles according to the present invention is a raw-type rice flour noodle production method for producing rice flour noodles by a general noodle production method using a raw material containing only rice flour as a main raw material powder, and a raw material preparation step A kneading step, a rolling step, a cutting step, a packaging step, and a heating alpha conversion step. In the raw material preparation step, the mixed raw material is prepared by adding water to the rice flour as the main raw material powder, and the non-alpha state of the rice flour component in the mixed raw material is maintained. In the kneading step, the mixed raw materials are kneaded to form a kneaded product, and the non-alpha state of the rice flour component in the kneaded product is maintained. In the rolling step, the kneaded product is rolled to form a noodle band, and the non-alpha state of the rice flour component in the noodle band is maintained. In the cutting process, the noodle strip is cut into a predetermined noodle string shape to obtain a unit noodle string, and the non-alpha state of the rice flour component in the unit noodle string is maintained. In the packaging process, the unit noodle strings are accommodated in a bag-shaped heat-resistant packaging container and hermetically packaged to obtain a packaged unit noodle string, and the rice flour component in the unit noodle strings is maintained in an unalphared state. . In the heating alpha conversion step, the unit noodle strings in the packaging container are converted into alpha to increase the binding force as a bridging effect between the rice flour components in at least the surface portion of each unit noodle string. The rice flour component in the unit noodle strings is heated only once at a temperature equal to or higher than a predetermined temperature at which the rice noodle strings are pregelatinized through the moisture in the unit noodle strings in the packaging container. The rice flour component in at least the surface portion of each noodle string in the unit noodle string is alphanized, and at the same time, bacteria in the unit noodle string are sterilized.

  According to the method for producing rice flour noodles according to the present invention, the raw material is prepared using only rice flour without using any flour (such as wheat flour) other than rice flour as the main raw material powder, and then added to the raw material and kneaded. The kneaded product is rolled to form a noodle strip, the noodle strip is cut into a predetermined noodle strip shape to form a unit noodle strip, and then packaged in a packaging step. The production method is the same as the general noodle production method for noodles. That is, the method for producing rice flour noodles according to the present invention can produce noodle strings of rice flour noodles by a conventional noodle making method for producing wheat flour noodles. Therefore, according to the method for producing rice flour noodles of the present invention, rice flour semi-noodles are produced by the conventional general noodle production method used as a method for producing wheat flour noodles, although only rice flour is used as the main raw material powder. Therefore, it is possible to form a wide variety of noodle strings, which can be embodied in a wide variety of noodle products, improve the taste, and maintain high productivity to reduce production costs. Can be reduced. That is, rice flour noodles can be produced by the same procedure as the conventional noodle making method for conventional wheat flour noodles using the same equipment as the conventional noodle making method for conventional wheat flour noodles. As in the manufacturing method, it is possible to surely solve the problem that a special facility is required and the manufacturing cost is increased or a special procedure is required and the manufacturing process is complicated.

  In addition, the method for producing rice flour noodles according to the present invention, after the packaging step, in the heating alpha conversion step as the final step, the starch starch of the rice flour is first converted to alpha before the first step. It can also sterilize bacteria inside. Therefore, the rice flour in the raw material (main raw material powder, kneaded material, noodle band) is completely used in the raw material preparation process, the raw material powder kneading process, the kneaded material rolling process, and the noodle band cutting process until the packaging process. The rice flour in the raw material is never alphatized until the packaging process, and is a single heating alphalation process after the packaging process, and in the sealed space of the packaging container. For the first time, rice flour in the unit noodle strings is alpha. This alpha conversion depends on the heating temperature and the heating time in the heating alpha conversion process, but in particular, alpha conversion proceeds from the surface side of each noodle string to the inner center of the unit noodle strings, so in the lowest temperature range. The surface part of each noodle strings is also completely alphanized by the heating alphatization process. On the other hand, this alpha conversion is performed only in a sealed space in the packaging container, and there is basically no moisture supply from the outside of the packaging container (moisture supply by water vapor), or it can be substantially ignored. Because there is only a degree (that is, an extent that does not affect the alpha conversion rate due to the moisture of the noodle strings themselves), the alpha conversion of the rice flour component basically proceeds only using the moisture contained in the noodle strings, A state where the moisture content is relatively low (compared with boiled treatment or steaming treatment), as opposed to alpha treatment when the moisture content is high, such as when the rice flour component is alphatized by boiling treatment or steaming treatment. It becomes alpha conversion in. Therefore, the adhesiveness of the gelatinized starch film of the gelatinized surface of the noodle strings is also relatively low (compared with boiled treatment or steaming treatment), and the noodle strings are Problems such as adhering can be reliably prevented, and the noodles can be unraveled cleanly even when cooking with a boil, and problems such as missing noodle strings do not occur.

  Furthermore, the method for producing rice flour noodles according to the present invention, when a retort container is used as a packaging container, has a lower permeability (a gas such as water vapor) than a normal plastic packaging container, and therefore greatly increases the sealing performance. In addition, the heating alpha conversion step of the present invention does not perform heating at a high temperature (temperature exceeding 100 degrees Celsius, which is the evaporation temperature of water) as in the heat and pressure sterilization, and is less than the evaporation temperature of water. Since the heating is performed in the temperature range, the quality of the noodle strings in the packaging container is not impaired.

  In addition, in the method for producing rice flour noodles according to the present invention, at the temperature at which the rice flour is pregelatinized, most of the bacteria in the unit noodle strings are sterilized at the same time (depending on the type of bacteria), particularly in the high temperature range. In the pregelatinization by heating, the bacteria in the unit noodle strings are almost sterilized.

  Therefore, the method for producing rice flour noodles according to the present invention does not change the process of the conventional general noodle making method at all. It is possible to simultaneously and rapidly carry out the production of rice flour noodles by crystallization and the sterilization of rice flour noodles. In particular, since this sterilization is performed in a state in which the rice flour noodles are completely sealed (preferably in a deoxygenated state), bacteria do not enter the packaging container from the outside (and the packaging container is In the case of a deoxygenated state, sterilization is performed in a state in which euphilic bacteria are suppressed in advance, so that the preservability as packaged rice flour noodles can be greatly improved. At the same time, compared to the case where the noodle strings that have been pre-gelatinized by the steaming process before packaging are sterilized by the heat sterilization process as the subsequent process, the rice flour is not yet pre-gelatinized after packaging (alpha Since the noodle strings are heated for a predetermined time in a temperature range equal to or higher than the pregelatinization temperature for a predetermined time, both the pregelatinization and the sterilization are caused to proceed at the same time. Therefore, the alpha is usually performed as at least two separate steps. The chemical conversion process and the sterilization process can be completed in a single process (one process), the manufacturing time for that can be greatly shortened, the productivity can be further improved, and the production cost can be reduced. .

  In addition, in the method for producing rice flour noodles according to the present invention, when packaging noodle strings in which rice flour has already been pregelatinized by the steaming step before packaging, the noodle strings in a high temperature state after steaming are temporarily However, at this time, the moisture content in the noodle strings before packaging is high, so that the bacteria are likely to propagate, and the bacteria propagate in the noodle strings before packaging the noodle strings. there is a possibility. On the other hand, in the present invention, the moisture content in the noodle strings is lower than that of the noodle strings that have undergone the steaming step, and the noodle strings are formed by packaging and heating the noodle strings immediately after the noodle strings are formed. Can significantly reduce the time from sterilization to heat sterilization, so that the germination in the noodle strings can be sterilized at the same time with the heat alpha conversion process after packaging. Can be greatly improved.

  In the method for producing rice flour noodles according to the present invention, as the heating temperature is increased in the heating alpha conversion step, the alpha conversion of the rice flour components in the noodle strings is promoted, and the alpha from the surface portion to the center portion of the noodle strings is promoted. However, if the heating temperature is 55 ° C. or higher, preferably 60 ° C. or higher, in terms of core temperature, the rice flour component in the noodle strings is pregelatinized, and in the low temperature range, at least the surface portion of the noodle strings The rice flour component is completely pregelatinized (the rice flour component in the center remains unpregelatinized).

  Moreover, the method for producing rice flour noodles according to the present invention, when using brown rice powder obtained by pulverizing brown rice (mixed with rice flour together with rice flour) as the main raw material powder, alphatizes the rice flour component in the noodle strings, In order to sterilize the noodle strings, it is necessary to perform heating at a higher temperature than in the case of white rice powder obtained by pulverizing white rice. In particular, when brown rice flour is used as the main raw material powder, the rice flour component affects the binding of the rice flour component and may impair the quality of the noodle strings of the unit noodle strings. By adopting a heating temperature in the temperature range, it is possible to ensure good binding due to alpha conversion of the rice flour component in the noodle strings, and to greatly reduce the defect rate as noodle products by ensuring the quality as noodle strings. be able to.

FIG. 1 is a process diagram showing a method for producing rice flour noodles according to an embodiment of the present invention. FIG. 2 is a plan view showing an example of a packaged rice flour noodle product produced by the method for producing rice flour noodle according to one embodiment of the present invention. FIG. 2 is a front view showing an example of a packaged rice flour noodle product produced by the method for producing rice flour noodle according to one embodiment of the present invention. For convenience of explanation, the opening side end of the packaging container is opened and the packaging container is opened. It is drawn as a diagram showing the internal noodle strings.

  Hereinafter, modes for carrying out the present invention (hereinafter referred to as embodiments) will be described. First, as a premise of the method for producing rice flour noodles according to the present invention, knowledge obtained by the inventor in the process of conceiving the present invention will be described.

[Increase of noodle types of raw rice flour noodles by general noodle manufacturing method]
Initially, the present inventor examined the problems of the conventional rice flour noodle manufacturing method described above, and applied the general noodle manufacturing method used in conventional wheat flour noodles to the production of raw rice flour noodles. Thought to be able to provide a wide variety of noodles (especially wave noodles) similar to the flour side, and as a result of extensive research and development on noodle making methods using only rice flour as the main ingredient, Invented the invention. The “raw type noodles” used in the present application are flexible (unlike dry noodles), just like normal raw noodles, but the noodle strings are not completely alphalated like normal raw noodles. While the noodle strings are not made, at least the surface portion of the noodle strings (preferably the entire surface from the surface portion to the center portion of the noodle strings) is pregelatinized by the heating alpha process, while the noodle strings are alphanized for a certain time (about 2 minutes to 4 minutes). It means noodles that can be eaten by treatment with boiled rice. In addition, the boiled rice flour noodles of the present invention produced in this manner are processed for a long time (about 1 minute for thin noodles such as somen, about 2 minutes to about 4 minutes for general thickness noodles). It becomes a shorter time than the processing time for boiled rice flour noodles by (extrusion). In addition, the method for producing rice flour noodles using the general noodle making method according to the present invention is excellent in convenience as compared with other conventional methods for producing rice flour noodles. On the other hand, in the development process, the present inventor also discovered the following problem, and as a result of repeated research and development for solving this problem, obtained further knowledge and added features based on the knowledge to the present invention. ing.

[Ensuring long-term storage]
That is, first, when trying to make noodles by simply using the conventional general noodle making method using raw material powder containing only rice flour as the main raw material powder, as described above, the binding of rice flour in the kneading process due to insufficient binding power of the rice flour itself. Therefore, it is necessary to provide means and processes to make up for this lack of bonding strength. Conventionally, this binding is achieved by pre-gelatinizing the starch of rice flour by hot water kneading or steaming. Make up for the lack of power. However, for example, in the case of wheat noodles, in general, when the raw type noodles in a state where the starch is pregelatinized, compared to the case where it is not pregelatinized, it is related to the increase in water due to hot water kneading or steaming. It is thought that bacteria are easy to propagate and noodles are likely to rot, and it has been pointed out that long-term storage at room temperature cannot be ensured. This point is considered to apply to rice flour noodles, and the present inventor can further increase the commercial value of rice flour noodles if long-term storage stability at room temperature can be secured. In the method, means and processes for ensuring long-term storage at room temperature in rice flour noodles were also developed through repeated research and added as a feature of the present invention.

[Smooth packaging]
Furthermore, in the case of wheat noodles, generally, when raw noodles in a starchy state are used, the surface of the noodle strings is covered with a gelatinized starch film. There is a possibility that the noodle strings will adhere to the surface and hinder the packaging operation. This point is also considered to apply to rice flour noodles, the present inventors, in the method for producing rice flour noodles according to the present invention, in the rice flour noodles, means and processes for preventing adhesion of noodle strings during packaging, It was developed through repeated research and added as a feature of the present invention.

[Securing noodle strain]
Furthermore, in the case of wheat noodles, in general, in the case of noodle making methods, such as boiled processing and steaming processing, in which raw starch noodles in a state where starch has been pregelatinized by hot water, from the surface portion of the noodle strings to the center portion Moisture gradient with decreasing moisture content is formed, smoothness is imparted on the surface of the noodle strings, and the core shape is a relatively hard portion (portion with a relatively low moisture content) at the center of the noodle strings It is said that the noodles will be crushed by the remaining part. However, in this case, if the moisture content in the noodle strings becomes too high, the moisture content in the center of the noodle strings becomes high and the noodle strings are lost, so the conditions for managing the moisture content in the boil treatment and steaming treatment Setting and condition management may be complicated. In addition, even when the condition setting and condition management for moisture content management in the boiled treatment and steaming treatment are appropriately performed, if the noodle strings that have been pregelatinized after the boiled treatment and steaming treatment are left for a certain period of time, Moisture on the surface of the noodle strings may move to the center of the noodle strings, and the center of the noodle strings may be softened and the noodle strain may be lost, which may complicate time management in the process after alpha conversion of the noodle strings. There is also. This point is also considered to apply to rice flour noodles, and the present inventor has conducted extensive research and development on the means and processes for leaving rice noodles in rice flour noodles, and added it as a feature of the present invention. did.

[Method for producing rice flour noodles]
Hereinafter, a method for producing rice flour noodles according to an embodiment of the present invention will be described with reference to FIG. As shown in FIG. 1, the rice flour noodle manufacturing method according to the present embodiment includes a raw material preparation step STEP1, a kneading step STEP2, a composite step (coarse noodle strip forming step) STEP3, a rolling step (noodle strip forming step) STEP4, It consists of a series of process groups of cutting process (noodle string forming process) STEP5, quantitative cutting process (unit noodle string forming process) STEP6, packaging process STEP7, deoxygenating process STEP8 and heating alpha process (alpha conversion / sterilization process) STEP9. . Hereinafter, each step will be described in detail.

<Raw material preparation process>
The raw material used in the method for producing rice flour noodles according to the present embodiment is such that an additive is added to a predetermined raw material powder (main raw material powder and auxiliary raw material powder) as necessary, and water (fresh water) is added thereto in a predetermined ratio. It consists of the mixed raw material prepared by adding. In the raw material preparation step STEP1, the raw material powder is prepared to be composed of a mixed powder obtained by mixing the main raw material powder and the auxiliary raw material powder, and if necessary, is prepared to be composed of a mixture obtained by adding additives. The Specifically, the main raw material powder consists only of rice powder obtained by finely pulverizing white rice (exactly white rice powder). Or you may comprise main raw material powder only from the rice flour (to be exact brown rice flour) obtained by pulverizing brown rice. This brown rice flour contains a powdered rice bran component in addition to the powdered white rice component of white rice flour. Alternatively, the main raw material flour may be composed only of rice flour obtained by finely pulverizing germ rice (accurately germinated rice flour) or rice flour obtained by finely pulverizing germinated brown rice (accurately germinated brown rice flour). Good. Alternatively, the main raw material powder can be composed only of rice flour (more precisely, mixed rice flour) obtained by mixing any two or more of white rice flour, brown rice flour, germ rice flour, and germinated brown rice flour. In any case, main raw material powder consists only of said rice flour, and does not contain components (wheat flour etc.) other than rice flour at all. The raw material powder can also be a raw material powder consisting only of rice flour as the main raw material powder (100% rice flour), but in this case, the starch powder has a structure that is easy to bind even if the starch quality is in the non-alpha state. Use rice flour.

  On the other hand, the auxiliary raw material powder is mixed with rice flour as the main raw material powder to constitute a part of the raw material powder, and functions as a linking component that supplements the binding force between each powder of the rice flour. It consists of modified starch such as modified starch. Note that pregelatinized starch is a kind of modified starch. As the auxiliary raw material powder, one kind of alpha rice powder, pregelatinized starch, and other processed starch can be used alone, or a combination of arbitrary plural kinds thereof can be used. As the auxiliary raw material powder, it is preferable to use alpha rice flour from the viewpoint of compatibility with the main raw material rice flour and allergy due to starches other than rice-derived starch (eg, pregelatinized wheat starch). This alpha rice flour is obtained by finely pulverizing alpha rice, and by mixing it with rice flour as the main raw material powder, all (100%) of the raw material powder (mixed powder) is made into rice flour (non-pregelatinized rice flour and alpha flour). Rice flour). That is, except for the case where the raw material powder is 100% rice flour as described above, it is basically preferable to add alpha rice flour as the auxiliary raw material powder to the rice flour as the main raw material powder. In addition, the additive is added to the rice flour and auxiliary raw material powder as the main raw material powder to constitute a part of the mixture, and improves the physical properties of the raw material powder, as a thickener and thickening stabilizer It can be composed of a thickener, a thickening polysaccharide or the like.

Specifically, the raw material is composed of the main raw material powder A, the auxiliary raw material powder B, and the additive C, but the following constitutional examples can be used.
Raw material composition example 1: Main raw material powder A (rice flour) only Raw material composition example 2: Main raw material powder A (rice flour) + subsidiary raw material powder B (alpha rice powder, pregelatinized starch or modified starch) )
Raw material composition example 3: main raw material powder A (rice flour) + additive C
Raw material composition example 4: main raw material powder A (rice flour) + auxiliary raw material powder B + additive C

In addition, as the additive, any one of the following (A), (B), (C), and (D) or any plurality of types can be used.
Additive (I): Processed starch as a thickener Additive (B): Guar gum, xanthan gum, etc. Additive (C): Vinegar, alcohol (ethyl alcohol), pH adjuster, fermentation seasoning liquid, etc. (any one type) Or any multiple types)
Additive (d): Sugar for preventing starch aging

  As the additive, for example, a thickening polysaccharide using both guar gum and xanthan gum may be added. Among the additives, as the sugar for preventing starch aging in (d), it is preferable to use disaccharides such as trehalose and maltose, and starch sugars having a degree of trisaccharide. It is possible to effectively prevent aging of starchy rice flour that has been pregelatinized in the process. Among the additives, vinegar and sake are both sterilizing and improving the storage stability of noodles, and vinegar further exhibits a function as a pH adjuster. Of the additives, both the pH adjuster and the fermented seasoning liquid also exhibit a bactericidal effect and enhance the storage stability of the noodles. Furthermore, the pH adjuster can adjust the acidity or alkalinity of the noodles to prevent the noodles from being altered or discolored, thereby stabilizing the quality or improving the effects of other additives. Moreover, the fermented seasoning liquid can improve the taste of noodles. Furthermore, the aging-preventing sugar can prevent aging of starchy noodles by preventing starch aging.

  As described above, the thickener or thickening polysaccharide as an additive can be added to the raw material, or vinegar or alcohol (ethyl alcohol) can be added as an additive. It is preferable to add at least a thickener or a thickening polysaccharide, which increases the viscosity at the time of kneading the raw material powder to improve the binding properties of rice flour, increase the moisturizing effect, The texture after making it into a product can be improved. In addition, when a thickener or thickening polysaccharide is added as an additive, the thickening agent or thickening polysaccharide is aged (re-introduced) in the noodle strings (after heating alpha conversion described later). (Beta) can be prevented and noodle quality can be maintained over a long period of time. In addition, when processed starch is used as said auxiliary material and when it is used as said additive, processed starch when used as an additive functions as a thickener or a food texture improving agent.

  The raw material used in the method for producing rice flour noodles of the present embodiment is preferably such that the above-mentioned main raw material powder (rice flour), auxiliary raw material powder and (if necessary) additives are each in a predetermined ratio (predetermined mixing ratio). It is prepared by blending and adding to and mixing them. The blending ratio of the raw material powder (main raw material powder and auxiliary raw material powder) is, for example, about 0 for the auxiliary raw material powder in the range of about 80 to about 99.5% of the main raw material powder (rice flour) in the raw material powder. The blending ratio (mixing ratio) is in the range of 0.5% to about 20%, and the raw material powder becomes 100% by weight by blending the main raw material powder and the auxiliary raw material powder at an arbitrary blending ratio selected from these ranges. Like that. In addition, when alpha rice flour is used as the auxiliary raw material powder, alpha rice flour is blended within a range of about 3 to about 10 parts by weight with respect to 100 parts by weight of rice flour, preferably alpha rice flour with respect to 100 parts by weight of rice flour. Is blended at a ratio of about 5 parts by weight. As described above, when the raw material powder is composed only of rice flour (non-alpha) main rice flour (rice flour 100%), the blending ratio of the auxiliary raw material powder is naturally “0%”. Moreover, the addition ratio of the additive to the raw material powder thus prepared can be, for example, about 1 part by weight of the additive with respect to 100 parts by weight of the raw material powder. It can be appropriately changed according to the physical properties desired to be provided. For example, the polysaccharide thickener as an additive can be added to the above raw material powder within a range of about 1 to about 2% by weight (so that the total becomes 100% by weight). If it is within the range of the above blending ratio, when the raw material is prepared and supplied to the subsequent kneading step or the like, a sufficient binding force between the rice flours is ensured (that is, the rice flour is reliably connected), and the noodles The predetermined shape as a line can be reliably held. As described above, the additive can be omitted.

  Here, the water added to the raw material flour is not salt water like wheat flour noodles (preferably salt water is used for flour gluten densification), but is fresh water. The same amount of water in the raw material of raw rice noodles in the raw noodle state (for example, in the range of about 35 to about 75 parts by weight of fresh water with respect to 100 parts by weight of raw material powder, preferably about 45 to about 65 In the range of about 50 parts by weight, or more preferably in the range of about 50 to about 60 parts by weight (or in the range of about 50 to about 63 parts by weight or about 50 to about 65 parts by weight). Moreover, in this raw material preparation process STEP1, the water added to raw material powder is normal temperature water, and it is not warm water or hot water, but water in a temperature range in which the raw material rice flour is never alphalized. Therefore, the rice flour of the raw material powder is never alphatized in the raw material preparation process. That is, the raw material preparation step STEP1 is performed at a temperature less than the pregelatinization temperature range of the rice flour in the mixed raw material (precisely, a normal temperature range considerably lower than the pregelatinization temperature range). The unalphared state is maintained.

<Kneading process>
In the kneading step STEP2, the mixed raw material prepared in the raw material preparation step STEP1 is supplied to a kneading machine (sometimes called a kneader, a mixer, a mixer, etc.) as a kneading device, kneaded and a predetermined kneaded product ( Kneaded lump such as dough dough). In the kneading step STEP2, the mixed raw material or the kneaded product is not heated or heated at all, and the rice flour in the raw material is never alphalated. That is, the kneading step STEP2 is performed at a temperature lower than the pregelatinization temperature range of the rice flour in the mixed raw material and the mixture (more precisely, a normal temperature range considerably lower than the pregelatinization temperature range). The pre-alpha state of is maintained.

<Composite process (rough noodle band forming process)>
The kneaded material formed in the kneading step STEP2 is supplied to a compound machine as a compounding device in the compounding step STEP3 and rolled into a plurality of coarse noodle strips. It is formed into a predetermined composite noodle strip (a plurality of noodle strips laminated). In this composite step STEP3, the mixture, the crude noodle strip or the composite noodle strip is not heated or heated at all, and the rice flour in the raw material is never pregelatinized. That is, the composite step STEP3 is performed in the mixture, in the crude noodle strip and in the composite noodle strip at a temperature less than the pregelatinization temperature range of the rice flour (more precisely, the normal temperature region considerably below the pregelatinization temperature range). However, the pre-alpha state of all rice flour components is maintained.

  The kneading step STEP2 and the compounding step STEP3 can also be grasped as a kneading and compounding process using a series of mixing devices and a compounding device (for example, a device in which these are integrated). Alternatively, the composite step STEP3 may be omitted, or instead of the composite step STEP3, a rough noodle strip forming step STEP3 for forming a single layer of rough noodle strip may be provided. In this case, the formation of the rough noodle band can be performed using an individual device, but the rough noodle band can also be formed by a rolling device. That is, in the next rolling step STEP4, the kneaded product is rolled from a thick noodle strip (coarse noodle strip equivalent) to a thin noodle strip (final noodle strip having the same thickness as the noodle strip thickness). In this case, the rough noodle band forming step STEP3 (independent of the rolling step) can be omitted. In any case, the steps from the kneading step STEP2 to the rolling step STEP4 can be understood as a step of forming the kneaded material formed in the kneading step STEP2 into a rough noodle band and supplying it to the next rolling step STEP4. it can. In general, it is preferable to form a so-called noodle band as a laminated noodle band by a compounding process and to perform rolling in a subsequent rolling process.

<Rolling process>
Laminated noodle band as a rough noodle band formed in the compounding step (coarse noodle band forming step) STEP3 (If the compounding step STEP3 is omitted, or instead of the compounding step compounding step STEP3, the rough noodle band forming step compounding step STEP3 When provided, a single layer of coarse noodle strip) is supplied to a rolling device and rolled (stretched by a stretching roller) to form a noodle having a predetermined shape (a thin noodle strip having a predetermined width and the same thickness as the final noodle product) Molded as a strip. In the rolling step STEP4, the noodle band is not heated or heated at all, and the rice flour in the raw material is never alphatized. That is, the rolling step STEP4 is performed below the pregelatinization temperature range of the rice flour in the noodle band (more precisely, the normal temperature range considerably lower than the pregelatinization temperature range). Maintained. In this rolling step STEP4, when the laminated noodle strip is rolled as a rough noodle strip in the composite step STEP3, air is mixed in the noodle strip at the time of rolling. Thus, excellent quality can be provided as a taste quality.

<Cutting process>
The noodle strip formed in the rolling step STEP4 is supplied to the cutting device in the cutting step (noodle string forming step) STEP5, and has a predetermined noodle string shape (noodle string shape having the same predetermined noodle string width as the final noodle product) ). In the cutout step STEP5, the noodle band and the noodle string are not heated or heated at all, and the rice flour in the raw material is never alphalated. That is, the cutting step STEP5 is performed at less than the pregelatinization temperature range of the rice flour in the noodle band and the noodle strings (more precisely, the normal temperature range substantially below the pregelatinization temperature range), and even in the cutting step STEP5, all rice flour components The pre-alpha state of is maintained. Further, the rolling process STEP4 and the cutting process STEP5 may be grasped as a single process (for example, a process to be called a rolling / cutting process) by a series of rolling apparatuses and a cutting apparatus (for example, an apparatus in which these are integrated). it can.

<Quantitative cutting process>
The noodle strings formed in the cutting step STEP5 are supplied to the quantitative cutting apparatus in the quantitative cutting step STEP6, and cut into a predetermined length (the same length as each noodle string length of the final noodle product) to form unit noodle strings. And is shaped into a predetermined packaging form (preferably in a state of being folded into two evenly in the vertical direction). In the quantitative cutting step STEP6, the noodle strings are never heated or heated, and the rice flour in the raw material is never alphatized. That is, the quantitative cutting step STEP6 is performed below the pregelatinization temperature range of the rice flour in the noodle strings (more precisely, the normal temperature range substantially lower than the pregelatinization temperature range). The unalphared state is maintained. Also, the quantitative cutting step STEP6 can be grasped as a single step with the cutting step STEP5 and a series of devices such as a device in which these are integrated (for example, as a cutting / cutting step, or simply It can also be grasped by a cutting process). Further, the quantitative cutting step STEP6 includes a rolling process STEP4 and a cutting process STEP5 and a series of apparatuses (for example, an apparatus in which these are integrated) and a single process (for example, a rolling / cutting / cutting process or a rolling / cutting process). It can also be grasped as a process to be called a cutout process.

<Packaging process>
As shown in FIG. 2, the unit noodle strings 30 that have been quantitatively cut in the quantitative cutting step STEP 6 and made into a predetermined packaging form (preferably in an evenly folded state in the upper and lower sides) are united with the unit noodle strings in the packaging step STEP 7. And individually packaged by individual packaging containers 10. Here, in the present embodiment, the packaging container 10 is a bag-like plastic container having a predetermined length dimension L and a predetermined width dimension W. The packaging container 10 is preferably made of a bag-like retort packaging container used in retort foods or a gas barrier film, and is a transparent packaging container formed of a transparent plastic material so that the inside can be visually confirmed. This bag-shaped retort packaging container is made of a material suitable for heat and pressure sterilization, and has excellent heat resistance and gas barrier properties compared to ordinary bag-shaped plastic containers. Low) packaging container. Moreover, the packaging container 10 consists of a townless packaging container without a town (side surface thickness), as shown in FIG.2 and FIG.3. In detail, the packaging container 10 is a seal portion 11 that hermetically seals (seals) the both side edges in the width direction and one side edge in the length direction by heat welding or the like, and accommodates the other edge in the length direction. This is an opening 12 for inserting an object.

  In the packaging step STEP 7 using the packaging container 10, the unit noodle strings 30 are opened in the bag-shaped plastic packaging container 10 in a predetermined packaging form (preferably, an upper and lower equal two-folded state shown in FIG. 2). The opening 12 of the packaging container 10 is sealed by a sealing device to form a seal portion 13, and the housing space 14 ( In addition, the unit noodle strings 30) housed therein are hermetically closed. Note that the packaging step STEP7 of the present embodiment does not evacuate the inside of the packaging container 10 (that is, not vacuum packaging). Thereby, the packaging step STEP7 is not vacuum packaging, but when the unit noodle strings 30 are accommodated in the packaging container 10, the townless packaging container 10 itself is energized by its shape restoring force (willing to return to a flat shape). In order to maintain the original thickness, the housing space (in a state in which the unit noodle strings 30 are housed) is disposed inside the packaging container 10 in order to displace in a flattened direction, that is, a direction in which the air inside the packaging container 10 is removed. The remaining 14 air can be very small. At the same time, in the present embodiment, as shown in FIG. 2, the unit noodle strings 30 accommodated and arranged in the packaging container 10 are folded in two vertically (equal to the length direction of the noodle strings 31). The noodle strings 31 are arranged in the plane direction of the accommodation space 14 of the packaging container 10 so that the unit noodle strings 30 of the packaging form are spread over almost the entire flat accommodation space 14 of the packaging container 10. (Especially in the width direction) diffused and dispersed (i.e., accommodated in a flat state by diffusing in the width direction of the noodle strings 31), and then sealing (sealing) the opening 12 of the packaging container 10 Then, the opening 12 is completely airtightly closed by the seal portion 13.

  Thereby, in the accommodation space 14 of the packaging container 10, the unit noodle strings 30 spread thinly and uniformly over the entire planar direction of the accommodation space 14. That is, in the packaging step STEP7, the unit noodle strings 30 are formed by uniformly diffusing or dispersing the bent bundle-shaped noodle strings 31 in the width direction of the housing space 14 of the packaging container 10, and the noodle strings 31 at each position in the width direction. The thickness formed by the laminated body is substantially uniform or equivalent thin at each part (each position) in the main range in the width direction, and in the length direction, the thickness direction of the accommodation space 14 It is accommodated and arranged in the accommodation space 14 of the packaging container 10 so as to cover almost the whole. That is, at this time, as shown in FIG. 3, the overall thickness dimension of the unit noodle strings 30 accommodated in the accommodation space 14 of the packaging container 10 is from the maximum thickness dimension H of the central portion in the width direction toward both ends in the width direction. Although the thickness distribution gradually decreases and becomes the smallest at both ends in the width direction, the thickness dimension is substantially the same over the main range in the width direction (about 80 to 90% of the whole), and the inside of the accommodation space 14 The thin packaging form of the unit noodle strings 31 is maintained by the shape restoring force of the townless packaging container 10.

  Here, the maximum thickness dimension H and thickness distribution of the unit noodle strings 30 in the accommodation space 14 are the volume (bulk) of the unit noodle strings 30 and the bundled noodle strings 31 of the unit noodle strings 30 in the accommodation space 14. It is determined in accordance with the degree of thinning due to dispersion (especially in the width direction). The unit noodle strings 30 have a predetermined weight (for example, 120 g, 160 g, etc.) and volume for each type of noodle (such as udon, kushimen, ramen, spaghetti, pasta, etc.), and each noodle string 31 has a rolling step STEP4. A predetermined noodle line thickness (for example, about 1 mm) according to the amount of rolling in Accordingly, the unit noodle strings 30 have the number of layers (overlap number) of the noodle strings 31 at each position in the width direction in the accommodation space 14 divided by the thickness of each noodle string 31 by the thickness dimension at each position. In the maximum thickness dimension H portion (width direction center portion), the maximum thickness dimension H is divided by the noodle line thickness of each noodle string 31. In the present embodiment, the unit noodle in the accommodation space 14 In the dispersed state of the wire 30, the number of layers of the unit noodle strings in the maximum thickness dimension H portion is within a predetermined number of layers, preferably within a range of about 10 to 20 layers, more preferably about 10 to 10. A packaging container 10 having a dimension (particularly the width dimension of the accommodating space 14) set to be within the range of 15 layers is used. When the number of layers of the unit noodle strings 30 in the dispersed state is within the range of the predetermined number of layers at the maximum thickness dimension H, each noodle of the unit noodle strings 30 in the packaging container 10 is subjected to a heating alpha process described later. The wire 31 can be heated evenly and efficiently from the outside to the inside, and each noodle wire 31 can be uniformly and effectively pregelatinized and sterilized to the inside covered by the outside noodle wire 31. can do.

  The length dimension L of the packaging container 10 is the length dimension of the housing space 14 (the dimension in the left-right direction in FIG. 2). 2), the base end in the length direction of the accommodation space 14 (the inner edge position of the seal portion 11 on the opposite side of the opening 12, that is, the left end in FIG. 2). And / or setting so that a slight gap is formed between the tip (the inner edge position of the seal portion 13 on the opening 12 side, that is, the right end in FIG. 2) and the bent portion and / or tip of the unit noodle strings 30. Has been. In addition, the width dimension W of the packaging container 10 is slightly smaller than the width dimension of the unit noodle strings 30 in which the width dimension of the accommodation space 14 (the vertical dimension in FIG. 2) is folded in two and the noodle strings 31 are diffused. Only the size is increased, and there is a slight gap between the widthwise ends of the accommodation space 14 (inner edge positions of the seal portions 11 on both sides in the width direction, that is, the upper and lower ends in FIG. 2) and the widthwise ends of the unit noodle strings 30. It is set so that a gap is formed.

<Deoxygenation process>
While the unit noodle strings are accommodated and arranged in a predetermined packaging container in the packaging step, the unit noodle strings 30 are positioned on one side in the thickness direction of the packaging container 10 in the deoxygenation step STEP8. Then, the packaged oxygen scavenger 21 is inserted and accommodated. Then, after sealing the opening 12 of the packaging container 10 in the packaging step STEP7 and securing the airtightness by the seal portion 13, the unit noodle strings 30 are packaged for a predetermined time (preferably within a range of about 1 to 2 hours). The finished packaging container 10 (that is, the packaging container with noodles) is left at room temperature. As a result, oxygen in the air remaining in the accommodating space 14 of the sealed packaging container 10 is adsorbed and removed by the oxygen scavenger 21 to prevent oxygen from affecting the unit noodle strings 30 (preventing microorganisms and preventing deterioration due to oxidation). Etc.). Moreover, in this Embodiment, since the packaging container 10 is made into the retort packaging container with low gas permeability (such as oxygen permeability), the deoxygenation process in the deoxygenation step STEP8 can be performed effectively. In addition, since the composition of the atmosphere is about 78% nitrogen and about 21% oxygen (and about 1% other gases), in the deoxidation step STEP7, the accommodation space which is the internal space of the packaging container 10 The remaining air in 14 is reduced by about 21% when oxygen is removed to the maximum, and only nitrogen remains in the state where oxygen is completely removed. Contributes greatly to the prevention of oxidation. In particular, when heating the unit noodle strings 30 in the accommodation space 14 through the packaging container 10 and performing sterilization at the same time as alphaization in the heating alpha conversion step STEP 9 described later, the air in the storage space 14 is in a deoxygenated state. Since it is in the state of nitrogen only, it can be sterilized with alpha, in a state in which the growth of philic bacteria is suppressed, especially before the heat alpha conversion step STEP9, and can be efficiently sterilized, Even after the heating alpha conversion step STEP9, in the united noodle strings 30 in the storage space 14 of the packaging container 10 in the deoxygenated state, particularly in the case of the alphanized unit noodle strings 30 (even when the euphilic bacteria remain after sterilization) It is possible to suppress the growth of sex bacteria. Note that the deoxygenation step can be omitted. In the packaging step STEP7 and the deoxidation step STEP8, the noodle strings are not heated or heated at all, and are less than the pregelatinization temperature range of the rice flour in the noodle strings (precisely, the normal temperature range considerably below the pregelatinization temperature range) ), And the rice flour in the raw material is never pregelatinized, so that all the rice flour components are maintained in an unalphared state.

<Heating alpha process>
The unit noodle strings 30 in the packaging container 10 in which the interior of the accommodation space 14 is deoxygenated are externally heated by a heating device under a predetermined heating condition in the heating alpha conversion step STEP9, and at least the surface portions of the noodle strings 31 ( Preferably, the entire area from the surface portion to the inner center portion of each noodle string 31 is heated, and at the same time, the whole from the surface to the inner center portion is sterilized. Specifically, as a heat source for the heating device, in addition to an external heat source such as steam heating (steam heating) or hot air heating, microwave heating or the like (from the outside) can be used. Any heat source can be used as long as each noodle string 31 of the wire 30 is heated uniformly. For example, when an external heat source such as steam heating is used as a heat source, the heating device encloses the unit noodle strings 30 from the outside of the packaging container 10 in a deoxygenated state with respect to the unit noodle strings 30 inside the packaging container 10. Heat conduction from the heat source, heat conduction through the air (basically nitrogen) in the accommodation space 14 of the packaging container 10, steam generated by evaporation of moisture in the unit noodle strings 30 after heating, The whole unit noodle strings 30 are uniformly heated by radiation or convection.

  The heating conditions are the mixing ratio of each material (main raw material, auxiliary raw material, etc.) in the unit noodle strings 30, the moisture content, the type of rice flour (whether white rice flour or brown rice flour), the heat resistance of the packaging container 10, and the sterilization target. The optimum conditions are set according to the type of fungi and the desired degree of alpha. Among the heating conditions, the heating temperature is a temperature range of about 55 ° C. to about 100 ° C. in terms of the core temperature of each noodle string 31 of the unit noodle strings 30 in the packaging container. Specifically, when the main raw material powder is white rice flour, the heating temperature is preferably in the temperature range of about 55 ° C. to about 95 ° C. in terms of the core temperature, and more preferably about 60 ° C. in terms of the core temperature. Within the temperature range of ~ 93 ° C. When the main raw material powder is brown rice flour, the heating temperature is preferably in the temperature range of about 60 ° C. to about 100 ° C. in terms of the core temperature, and more preferably about 65 ° C. to about 98 in terms of the core temperature. Within the temperature range of ° C. That is, when the main raw material powder is brown rice powder, the heating temperature is set to a higher temperature range than when the main raw material powder is white rice powder.

  Moreover, when the heat source of the heating device is an external heat source, the heating time is within a time range of about 10 minutes to about 45 minutes. Specifically, when the heating temperature is relatively high, the heating time is relatively short, and when the heating temperature is relatively low, the heating time is relatively long. For example, the type of the main raw material powder (white rice flour or Depending on the brown rice flour, a combination of heating temperature and heating time as shown below can be employed.

<White rice flour>
Heating condition 1 (first low temperature range) Heating temperature 55 ° C. to 65 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 60 ° C. and heating time 45 minutes)
Heating condition 2 (second low temperature region) Heating temperature 60 ° C. to 70 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 65 ° C. and heating time 45 minutes)
Heating condition 3 (third low temperature region) Heating temperature 65 ° C. to 75 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 70 ° C. and heating time 45 minutes)
Heating condition 4 (first medium temperature range) Heating temperature 70 ° C. to 80 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 75 ° C. and heating time 45 minutes)
Heating condition 5 (second medium temperature range) Heating temperature 75 ° C. to 85 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 80 ° C. and heating time 40 minutes)
Heating condition 6 (third medium temperature range) Heating temperature 80 ° C. to 90 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 85 ° C. and heating time 40 minutes)
Heating condition 7 (first high temperature range) Heating temperature 85 ° C. to 95 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 90 ° C. and heating time 40 minutes)
Heating condition 8 (second high temperature region) Heating temperature 90 ° C. to 95 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 93 ° C. and heating time 30 minutes to 40 minutes, specifically heating temperature (Heating conditions at 93 ° C for 40 minutes)
Heating condition 9 (third high temperature range) Heating temperature 90 ° C. to 100 ° C. Heating time 30 minutes to 40 minutes (for example, heating temperature 95 ° C. and heating time 35 minutes heating condition)

<Brown rice flour>
Heating condition 1 (first low temperature region) Heating temperature 60 ° C. to 70 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 65 ° C. and heating time 45 minutes)
Heating condition 2 (second low temperature region) Heating temperature 65 ° C. to 75 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 70 ° C. and heating time 45 minutes)
Heating condition 3 (third low temperature region) Heating temperature 70 ° C. to 80 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 75 ° C. and heating time 45 minutes)
Heating condition 4 (first intermediate temperature range) Heating temperature 75 ° C. to 85 ° C. Heating time 40 minutes to 50 minutes (for example, heating temperature 80 ° C. and heating time 45 minutes)
Heating condition 5 (second medium temperature range) Heating temperature 80 ° C. to 90 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 85 ° C. and heating time 40 minutes)
Heating condition 6 (first high temperature region) Heating temperature 85 ° C. to 95 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 90 ° C. and heating time 40 minutes)
Heating condition 7 (second high temperature region) Heating temperature 90 ° C. to 95 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 95 ° C. and heating time 40 minutes)
Heating condition 8 (third high temperature region) Heating temperature 95 ° C. to 100 ° C. Heating time 35 minutes to 45 minutes (for example, heating temperature 98 ° C. and heating time 30 minutes to 40 minutes, specifically heating temperature (Heating conditions at 98 ° C for 40 minutes)

  Here, for example, under heating conditions in a low temperature range of heating temperature of 60 ° C. and heating time of 45 minutes, only the surface portion of the noodle strings 31 is alphalated, and the load on the noodle strings 31 due to heating is extremely high The quality of the noodle strings 31 due to heat can be reliably prevented, and the quality (taste, etc.) of the noodle strings 31 as a noodle product can be kept high. That is, the heating condition in the low sound range is a heating condition in a relatively low temperature range to a low temperature value, and the rice flour component in the noodle strings 31 has a predetermined low temperature range to a low temperature value (a temperature near the pregelatinization start temperature). Since it is alpha, the thermal effect on the noodle strings can be reduced, while the bactericidal effect is relatively small compared to the heating conditions in the high temperature range, and the bacteria remaining in the noodle strings 31 after heating Since the number is relatively high, the expiration date is relatively short. Further, as the temperature range of the heating condition increases from the low temperature range to the middle temperature range and the high temperature range, the bactericidal effect increases, and the degree of alpha conversion of the noodle strings 31 (alpha is converted toward the center of the noodle strings 31). Ratio) also increases. For example, under heating conditions in a high temperature range, the inside center of the noodle strings 31 is completely alphalated and the bactericidal effect can be greatly enhanced. Practically, a heating condition of a heating temperature of 93 ° C. and a heating time of about 40 minutes is most preferable. For example, if the heating condition is a heating temperature of 93 ° C. and a heating time of 30 minutes to 40 minutes, the unit noodle strings in the packaging container 10 It is possible to completely alphatize the noodle strings 31 to the center of each of the noodle strings 31, and at the same time, each noodle string 31 can be given a transparency (like cooked rice). As described above, the heating conditions in the low temperature range are preferable from the viewpoint of improving the quality of the noodle strings, while the heating conditions in the high temperature range are preferable from the viewpoint of complete alphalation and bactericidal effect of the noodle strings. Depending on the conditions, the heating conditions are set appropriately.

  Note that heating in the heating alpha conversion step STEP9 is not pressure heating (heating at a temperature exceeding 100 ° C. in a pressurized state exceeding atmospheric pressure) as in general retort heating, so the heating temperature is set to 100 ° C. Never exceed. In addition, when using brown rice flour as the main raw material powder, the rice bran powder contained in the brown rice flour requires sterilization at a higher temperature than white rice, so use white rice flour as described above. Set the heating temperature higher than the case. When the heat source of the heating device is microwave heating, the heating time can be in the time range of about 40 to about 60 seconds, preferably about 45 seconds to about 55 seconds or about 50 seconds. (The same heating temperature as above can be adopted as the heating temperature in terms of the core temperature of the noodle strings).

According to the heating conditions in the high temperature range, the following sterilization effect has been proved by the effect confirmation test (test conducted at Gifu Prefectural Public Health Center).
Heating conditions: Heating temperature 90 ° C., heating time 40 minutes 3 months later Number of general bacteria in noodle strings 300 or less 5 months later Number of general bacteria in noodle strings 300 or less 6 months later General bacteria in noodle strings 300 or fewer bacteria

  In the heating alpha conversion step STEP9 under the above heating conditions, the unit noodle strings 30 in the packaging container 10 are heated by the temperature of each component in each noodle string 31, and especially the rice flour component is in accordance with the heating temperature. Since the temperature rises to a temperature equal to or higher than the pregelatinization temperature, the rice flour component is pregelatinized, and at the same time, if bacteria are present in the noodle strings 31, the bacteria are heat sterilized.

  At this time, heat is transferred from the outer one of the bundle-like noodle strings 31 of the unit noodle strings 30 to the inner one (covered by the outer noodle strings 31). Is transmitted from the surface side toward the inner center. Therefore, the unit noodle strings 30 in the packaging container 10 are heated from the outer noodle strings 31 toward the inner noodle strings 31. In each noodle string 31, the temperature rises from the surface side toward the center portion, but since the thickness is within 1 mm, the time difference is basically negligible.

  At this time, the unit noodle strings 30 have a packaging form in which the bundled noodle strings 31 are dispersed and arranged in a flat shape as a packaging form in the packaging container 10 to form a thin flat plate as a whole. Since the entire exposed area is also large, the number of noodle strings 31 in each part is significantly reduced (up to about 15 layers) compared to the normal packaging form, and the heat to the noodle strings 31 is increased. Conduction is improved, and not only the noodle strings 31 on the outer side (surface layer side) in the thickness direction but also the noodle strings 31 on the inner side (inner layer side) are heated smoothly by heating with a heat source, so that the rice flour component is pregelatinized and sterilized. Is done effectively.

  For example, regarding the bactericidal effect, when hygrothermal sterilization using steam at 55 ° C to 70 ° C, which is a low temperature range of the starchy starch temperature range of rice flour, mold hyphae and spores are killed in microorganisms. (To be precise, mycelia die at a heating temperature of 60 ° C. and a heating time of 5 to 10 minutes, and spores die at a heating temperature of 65 to 70 ° C. and a heating time of 5 to 10 minutes). Die (to be exact, vegetative cells die at a heating temperature of 55-65 ° C. and a heating time of 2-3 minutes, and spores die at a heating temperature of 60 ° C., a heating time of 10-15 minutes). Die (accurately, with a heating temperature of 63 ° C. and a heating time of 30 minutes). As a result, fungi and yeast die under relatively mild heating conditions, so bacteria are the main target of sterilization, but even in the case of bacteria, bacteria such as general bacteria and Escherichia coli (bacteria other than heat-resistant bacteria) Most of the bacteria are killed at a heating temperature of 55 to 75 ° C. and a heating time of 10 to 30 minutes, or at a heating temperature of 60 to 65 ° C. and a heating time of 1 to 10 minutes. Also in the method for producing rice flour noodles of the present invention, as an example of the heating conditions in the heating alpha conversion step STEP9, normal pressure sterilization can be performed under a heating temperature of 63 ° C. (center temperature of noodle strings) and a heating time of 30 minutes. .

  Specifically, Vibrio parahaemolyticus is 65 ° C for 5 minutes, Salmonella is 65 ° C for 3 minutes, Pathogenic Escherichia coli is 60 ° C for 1 minute, Vegetative cells of C. perfringens 60 ° C for 10 minutes, Cambilobacter is 60 ° C for 1 minute , Staphylococci at 65 ° C for 1 minute, Clostridium botulinum type A and B vegetative cells at 65 ° C for 10 minutes, and botulinum type 3 vegetative cells at 65 ° C for 10 minutes. Even spores die under heating at 80 ° C for 3 minutes. That is, most of the bacteria can be killed in the temperature range of 60 to 65 ° C., which is the preferred temperature range of the low temperature range, in the pregelatinization temperature range of the rice starch, and the high temperature range (75 to 95 ° C.). In the preferred temperature range of 80 to 90 ° C., even the Clostridium botulinum type E spore can be killed. As described above, most of general bacteria and Escherichia coli die at a heating temperature of 60 to 65 ° C. and a heating time of 1 to 10 minutes.

  On the other hand, the heating temperature range where the noodles have the least burden (that is, the quality of taste, etc. is not impaired) is, as described above, the temperature range around the center temperature (core temperature) of 65 ° C. (heating time) About 45 minutes). Even in this case, most of the bacteria are killed without affecting the quality of the noodles (since most of the fungi are killed at a temperature of about 60 ° C.), the food hygiene standards (HACCP standards) Satisfy food hygiene management standards).

  Here, in the conventional method for producing wheat flour noodle long life noodles and rice flour noodles, the kneaded product, the noodle band, and the noodle strings are once heated by hot water kneading, steaming treatment or boil treatment before packaging the unit noodle strings. Since the raw material has become high temperature due to heat at that time, it is necessary to cool the kneaded product, noodle band and noodle strings before packaging, especially flour produced by a general noodle manufacturing method Even for noodles, it is desirable to age the noodle strips for a certain period of time after forming the noodle strips, which requires a certain amount of time for the cooling step and aging step, and increases the manufacturing time, and during the cooling step and aging step In addition, there is a possibility that bacteria may propagate inside the kneaded product, noodle band or noodle string. Further, in the conventional method for producing rice flour noodles, when the kneaded product is formed by pre-gelatinizing the rice flour components by steaming or the like, if the kneaded product is cooled too much, the kneaded product becomes hard, and the noodles in the next extrusion process Since the line formation is hindered, temperature management for that purpose is also required. In the noodle string forming by extrusion, the surface of the extruded noodle strings is heated by the die surface due to frictional heat caused by the pressure when extruding the raw material from the die of the extruder. In a sense, it is necessary to manage this thermal effect.

  On the other hand, in the present invention, the cooling process and the aging process are not required, so that the manufacturing time can be greatly shortened, and the formation of the kneaded material and the noodle band from the noodle band into a series of continuous processes (cooling in the middle). A series of steps that are not interrupted for the tower) can be carried out in a short time, and the propagation of bacteria in the kneaded product, the noodle band and the noodle strings can be greatly suppressed.

  In addition, the conventional noodles treated with rice bran has a high moisture content, so that bacteria are prone to propagate in the cooling process etc.In the present invention, the noodle strings formed in the above series of steps are: Compared to noodles treated with boiled rice, the moisture content is significantly lower, which makes it difficult for bacteria to propagate. It is packaged in the process and is blocked from the outside world to prevent the invasion of bacteria due to dropping or adhering, etc. In addition, the oxygen in the packaging container is deoxygenated by an oxygen scavenger (bacteria) In order to make the environment incapable of breeding, it is possible to dramatically suppress the growth of bacteria, and furthermore, in this state, sterilization is performed by the heat alpha conversion step STEP9, so that the remaining bacteria can be surely sterilized. Can do.

  The packaged noodle product manufactured by the above manufacturing method can be stored for 1 year or more at room temperature storage, and even in this case, a sanitary state with a general bacterial count of 300 or less can be ensured (by inspection in a demonstration experiment, It has been confirmed that long-term preservability can be ensured in which the number of bacteria is 300 or less 22 months after production).

  In addition, the packaged noodle product manufactured by the above-described manufacturing method increases the binding power between the components because at least the rice flour component in the surface portion is alphatized, so that the noodles are opened in the packaging container 10 and the packaging container 10 is opened. The noodle strings 31 are less likely to break when the line 31 is taken out or when it is handled for cooking after being taken out. Moreover, about the rice flour noodles after packaging, since the noodle strings 31 are at least alpha, the noodle strings 31 are kept in the hot water for a predetermined time when the packaging container 10 is opened and eaten. The noodle strings 31 can be eaten simply by soaking. That is, even in the case of the noodle strings 31 in which the inner central portion is in the non-alpha state, the non-alpha portions are easily converted into alpha due to heat conduction from the hot water, and the entire noodle strings 31 are converted into alpha and are processed by boiling. You can eat noodles without any problems. Naturally, in the case of the noodle strings 31 in which the entirety including the inner central portion is in the alpha state, the noodles can be eaten in a shorter time without being boiled. At this time, since at least the surface portion of the noodle strings 31 is alpha, so-called hot water stains (whitening of hot water due to elution of components from the surface of the noodle strings 31) can be prevented. Thus, according to the method for producing rice flour noodles, it is possible to produce a noodle product in which only the surface portion of the noodle strings is pregelatinized. In this case, the noodles are not only delicious noodles, The quality of the line can be improved in addition to the taste. On the other hand, as described above, the number of bacteria can be reduced to a satisfactory level even in a low temperature range of about 60 ° C., but if the heating conditions are high temperature range, the rice flour component is alpha converted to the center of the noodle strings. In addition, the bactericidal effect of bacteria can be greatly enhanced.

  Furthermore, according to the method for producing rice flour noodles, the unit noodle strings 30 are accommodated in the packaging container 10 as a thin flat plate as compared to the case where the noodles are accommodated in a packaging container like a normal packaged noodle product. Therefore, pregelatinization and sterilization by heating can be performed very efficiently, and the noodle strings 31 on the inner layer side of the bundle-shaped noodle strings 31 can be surely simultaneously alphalated and sterilized. Specifically, in the method for producing rice flour noodles, when the above packaging form is adopted as the packaging form of the unit noodle strings 30 in the packaging container 10, the unit noodle strings 30 in the accommodation space 14 of the packaging container 10 The ratio defined by the dimension (left-right dimension in the accommodation space 14) and the thickness dimension (referred to as “flattening ratio” in the present application for convenience of explanation) is flattening ratio = (lateral dimension−thickness dimension) / lateral dimension. The packaging form is about 70% to 85%. Thereby, in the heating alpha conversion step STEP9, the unit noodle strings 30 in the accommodation space 14 of the packaging container 10 are not evenly distributed not only to the outer noodle strings 31 but also to the inner noodle strings 31. And it heats efficiently, it heats up to the inside of each noodle string 31, and alpha-ization of said rice flour component is implement | achieved smoothly, At the same time, disinfection is also implement | achieved effectively. It should be noted that the rice flour component pregelatinized as described above is pregelatinized even after the unit noodle strings 30 are cooled.

<Cooling process>
The packaged noodle product obtained by converting the unit noodle strings 30 in the packaging container 10 to alpha in the heating alpha conversion step STEP9 is then cooled to room temperature and appropriately packed. In the heating alpha conversion step STEP9, the moisture inside the unit noodle strings 30 in the packaging container 10 may evaporate inside the packaging container 10 to become water vapor, and the inside of the packaging container 10 may be condensed. Condensation is absorbed again in the noodle strings 31 of the unit noodle strings 30 in the cooling step, and the moisture content in the unit noodle strings 30 is restored to the original state, so that the dew condensation inside the packaging container 10 disappears.

[Example of packaging form]
As the packaging form of the unit noodle strings in the packaging process of the above embodiment, specifically, for example, the following packaging forms can be adopted according to the type of the noodle product.

<Rice flour kishimen>
Rice flour kishimen Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 127.5g (bag ≒ 7.5g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle line length ≒ 18.0cm
Unit noodle line side ≒ 8.7cm
Maximum thickness of unit noodle strings (noodle strings folded / bent) ≒ 1.5cm
Unit noodle string minimum thickness (noodle line tip) ≒ 1.5
Number of noodle strings in the thickest part ≒ 15 layers Flatness ≒ 83%

<Rice Udon>
Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 132.5g (bag ≒ 12.5g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle line length ≒ 16.5cm
Unit noodle line side ≒ 9.1cm
Unit noodle string maximum thickness ≒ 2.2cm
Number of noodle strings in the thickest part ≒ 22 layers Flatness ≒ 75%

<Rice rice ramen>
Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 135g (bag ≒ 15g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle string length ≒ 17.0cm
Unit noodle line side ≒ 7.0cm
Unit noodle string maximum thickness ≒ 2cm
Number of noodle strings in the thickest part ≒ 20 layers Flatness ≒ 71%

<Raw rice flour spaghetti>
Weight (noodle) ≒ 160g
Weight (noodle + packaging container) ≒ 170 g (bag ≒ 10 g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.5cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.5cm
Unit noodle string length ≒ 17.0cm
Unit noodle line side ≒ 8.5cm
Unit noodle string maximum thickness ≒ 2.4cm
Number of noodle strings in the thickest part ≒ 24 layers Flatness ≒ 72%

<Rice flour pasta>
Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 137.5g (bag ≒ 7.5g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle line length 17.5cm
Unit noodle line side ≒ 7.7cm
Unit noodle string maximum thickness ≒ 2cm
Number of noodle strings in the thickest part ≒ 20 layers Flatness ≒ 74%

<Raw rice pasta (brown rice)>
Weight (noodle) ≒ 120g
Weight (noodle + packaging container) ≒ 137.5g (bag ≒ 7.5g)
Packaging container length ≒ 22.5cm
Packaging container side ≒ 13.0cm
Storage space length ≒ 19.5cm
Containment space side ≒ 11.0cm
Unit noodle line length 17.5cm
Unit noodle line side ≒ 7.6cm
Unit noodle string maximum thickness ≒ 2.3cm
Number of layers of noodle strings in the thickest part ≒ 23 layers Flatness ≒ 70%

  The method for producing rice flour noodles according to the present invention can be applied to a wide variety of packaged noodle products.

10: Packaging container, 11: Sealing part, 12: Opening, 13: Sealing part, 14: Storage space 30: Unit noodle string, 31: Noodle string, H: Maximum thickness dimension of unit noodle string

Claims (6)

A method for producing rice flour noodles, which uses a raw material containing only rice flour as a main raw material powder to produce rice flour noodles by a general noodle production method,
A raw material preparation step for preparing the raw material by adding water to the rice flour as the main raw material powder, and maintaining the non-alpha state of the rice flour component in the raw material,
A kneading step of kneading the raw materials to form a kneaded product, and maintaining a non-alpha state of the rice flour component in the kneaded product;
Rolling the kneaded material to form a noodle band, and maintaining a non-alpha state of the rice flour component in the noodle band; and
Cutting out the noodle band into a predetermined noodle string shape to obtain a unit noodle string, and a cutting process for maintaining an unalphared state of the rice flour component in the unit noodle string;
The unit noodle strings are stored in a bag-like heat-resistant packaging container and hermetically packaged to obtain a packaged unit noodle string, and a packaging step for maintaining the non-alpha state of the rice flour component in the unit noodle strings,
The rice noodle strings in the unit noodle strings in the packaging container are heated only once at a temperature equal to or higher than a predetermined temperature at which the rice flour components in the unit noodle strings are pregelatinized. And a heating alpha conversion step of sterilizing the bacteria in the unit noodle strings at the same time as converting to alpha.   Furthermore, after the unit noodle strings are accommodated in the packaging container in the packaging process, the oxygen storage agent is accommodated in the packaging container and the packaging container is hermetically packaged, and then left for a predetermined time, The storage space inside the storage container is deoxygenated with an oxygen scavenger, and then the unit noodle strings in the packaging container are heated in the heating alpha conversion step to alphalize the unit noodle strings only once. The method for producing rice flour noodles according to claim 1, wherein the rice paste noodles are sterilized together.   In the packaging step, the packaging container is a townless packaging container that forms a flat bag shape with no town, and the unit noodle strings are in a double folded state in the length direction of the noodle strings and in the width direction of the noodle strings. In a packaging form that diffuses into a flat state and the thickness of each part in the entire width direction is a uniform thin shape over the main range in the width direction, the opening of the housing space is opened from one end in the townless packaging container. The packaging container is inserted and inserted into the accommodation space, and then the opening of the packaging container is sealed and closed to make the packaging container flat by utilizing the restoring force of the townless packaging container itself. The method for producing rice flour noodles according to claim 1, wherein the rice noodles are energized to maintain a thin packaging form of the unit noodle strings in the accommodation space.   In the packaging step, the packaging form of the unit noodle strings housed and arranged in the townless packaging container has a flatness ratio (flatness = (lateral dimension) defined by the lateral dimension and thickness dimension of the unit noodle strings in the packaging form. 4. The method for producing rice flour noodles according to claim 3, wherein the packaging form is such that (thickness dimension) / lateral dimension) is within a range of about 70% to 85%.   In the raw material preparation step, alpha rice flour as an auxiliary raw material powder is mixed with rice flour as the main raw material powder, and in the heating alpha conversion step, the packaged unit noodle strings are subjected to external heating to form 5. The heating according to claim 1, wherein the noodle strings are heated for about 40 minutes to about 50 minutes so that the core temperature of the noodle strings is about 60 ° C. to about 65 ° C. 5. Method of rice flour noodles.   In the raw material preparation step, the alpha rice flour as the auxiliary raw material powder is mixed with the rice flour as the main raw material powder. The rice flour according to any one of claims 1 to 4, wherein the noodle strings are heated for about 30 to 40 minutes so that the core temperature of the noodle strings is in a temperature range of about 90 ° C to about 95 ° C. A method for producing noodles.

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