JP2013141424A - Transparent noodles with gloss, method for processing the same, and production equipment for the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a ready-to-eat processed food by incorporating marine product(s) in dry noodles and dry cereal.SOLUTION: A ready-to-eat food is obtained by using an autoclave as a high-temperature and high-pressure kettle and making dry noodles and dry cereal, and putting them in a container. Further, a product obtained by making an autoclave treatment of fish as a whole, and/or a second product obtained by making an autoclave treatment of shellfish followed by making a lyophilization is (are) also incorporated in such dry noodles and dry cereal to obtain a contained ready-to-eat food.

Description

The present invention is a stick-shaped dried somen, dried udon, dried soba noodles, dried champon noodles, dried ramen, dried spaghetti, and dried macaroni (hereinafter abbreviated as dried somen) inside boiling hot water. Without putting hot water into the hot water, just put the dried somen, you can eat the dried somen, wheat flour, which is a raw material of dried somen, and the properties of carbohydrates that are starch from β (beta) It is an object of the present invention to provide a dried somen that can be eaten simply by soaking it in hot water. When water is added to starch and heated, it becomes gelatinized liquid and is called α-ized, and once starch is gelatinized, it is called β-aging (aging).

Further, the present invention cooks rice such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans such as soybeans, red beans, peas (hereinafter abbreviated as cereals or beans), Or, it is the state of the cereal that can eat cereal just by putting the cereal in the boiling water without boiling in the boiling hot water, the nature of the carbohydrates that make up the cereal from α (alpha) The purpose of the present invention is to provide a cereal that can be eaten by simply immersing the cereal in hot water or pouring hot water over the cereal by forming a cereal that has been changed to a beta (beta) property. To do.

Conventionally, there is no dried samen in which the properties of wheat, which is a raw material of dried somen, and carbohydrates, which are starches, are changed from α (alpha) to β (beta).

In addition, the instant udon that is currently manufactured and sold, “Maru-chan” manufactured by Toyo Suisan, and “Donbee” of Nisshin Flour Milling are made from wheat flour, which is a raw material for udon, and After adding water to starch and other raw materials to knead and make noodles, put the raw noodles in boiling water and then boil the raw noodles, as a drying means, freeze drying manufacturing method (hereinafter abbreviated lyophilized) It is currently being dried using a manufacturing method).

Furthermore, as a method of manufacturing instant noodles that are currently manufactured and sold, the raw materials for instant noodles are processed into noodles after kneading them by adding water to the raw materials such as flour and starch. Raw noodles are then placed inside edible oil heated to around 170 ° C., and the water contained in the raw noodles is dehydrated and dried inside the edible oil, and the ingredients for instant noodles The change in the properties of wheat flour and starch carbohydrates from α (alpha) to β (beta) is achieved by dehydration inside cooking oil heated to around 170 ° C and the properties of carbohydrates that are flour and starch. Is a process for producing instant noodles that is carried out simultaneously from α (alpha) to β (beta) and inside cooking oil heated for dehydration A.

The purpose is to form dry somen that can be eaten by simply putting the dry somen inside the hot water without pouring hot water inside the boiling hot water. To do.

The present invention cooks or boils grains such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans (hereinafter abbreviated as cereals or beans) such as soybeans, red beans, and peas. The state of carbohydrates that make up cereals, which is the state of cereals that can be eaten by simply putting cereals in the hot water without boiling inside the hot water, is changed from α (alpha) to β ( With the aim of providing a cereal that can be eaten by simply immersing the cereal in hot water or pouring hot water over the cereal by forming a cereal that has been changed to the nature of (beta) To form dry cereals that can be eaten quickly, without using boiling hot water and without using drying means such as freeze-drying as a drying means The Objective.

In order to achieve the purpose of the previous term, raw noodles in the form of raw noodles prepared by adding water to kneaded wheat flour, salt, edible vegetable oil, and starch, which are raw materials for dried somen, are made at a high temperature and high pressure, for example, a temperature of 121. High-temperature and high-pressure manufactured and sold by Kamata Manufacturing Co., Ltd. in 5-15, Shinnomiya, Kadoma-shi, Osaka Using raw noodles-like samen inside a kettle (hereinafter abbreviated as autoclave), and using an aluminum rod or bamboo rod inside the autoclave as shown in FIGS. Suspended vertically, so that the raw noodle state somen do not come into contact with each other to form a dumpling, place the raw noodle state somen inside the high-temperature and high-pressure autoclave, for example, at a temperature of around 120 ° C. Barometric pressure, or Raw noodle-like somen is placed inside a high-temperature / high-pressure steam autoclave of about 3 to 3 atmospheres and steamed at high-temperature / high-pressure steam pressure to change the properties of carbohydrates, which are flour and starch, from α (alpha) to β (beta ) To form dry somen.

In addition, cereals such as white rice, germinated rice, brown rice, wheat and corn, and beans such as soybeans, red beans and peas (hereinafter abbreviated as cereals or beans) may be used, for example, one day or two days. Grains or beans that have been soaked in water for more than day and night, and have absorbed moisture in a saturated state in cereals or beans, are placed in an autoclave that is a high-temperature, high-pressure, high-pressure kettle. Next, the internal temperature of the high-pressure kettle is used, for example, the temperature is 121 ° C. or higher and the vapor pressure is 1 atm or 2 to 3 atm or more. After heating the raw noodles or cereals that have absorbed moisture to a saturated state, the internal pressure of the high pressure kettle is then brought to an ultra-vacuum state of about minus 1 atm using a vacuum pump or other means. , Vacuum the internal pressure of the high-pressure pot The amount of water contained in the raw noodles sausage or cereal that has absorbed moisture in a saturated state, for example, After making the dried somen or cereals almost completely dry by setting it to 6% or less, after returning the internal pressure of the high-pressure kettle to 1 atm, which is the same as the outside, the water content is less than 0.6% The dried noodles or cereals are taken out from the inside of the high-pressure kettle, the residual heat is removed, the sun-dried or naturally dried dehumidified, the raw noodles noodles or cereals are heated, the raw noodles noodles raw materials or cereals Of wheat or starch, which is the raw material of some carbohydrates, or somen, from α (alpha) to β (beta) properties, and drying raw noodles soy or cereals that have absorbed moisture to saturation. same Whether the dried noodles or cereals are soaked in the hot water by simultaneously forming the dried noodles or cereals that are completely dry while the noodles noodles or cereals are hot in the boiling water. The solution is to provide a bar-shaped dried somen or dried cereal that can be eaten simply by pouring hot water.

Also, as shown in Fig. 1, using raw noodles samen in an autoclave, which is a high-temperature, high-pressure high-pressure kettle, and using raw aluminum noodles or bamboo sticks, In a state where the samen is hung from the top to the bottom, put it inside the autoclave and set the internal temperature of the autoclave. After changing the properties of carbohydrate, which is the raw material of raw noodle samen, from α (alpha) to β (beta) using pressure, the internal pressure of the high pressure kettle is changed to an ultra-vacuum state of about minus 1 atm. Use a vacuum pump or other means to reduce the internal pressure of the high-pressure kettle to a vacuum state, and discharge all the steam present in the high-pressure kettle to the outside to saturate the raw noodles with samen or moisture Contains cereals absorbed into the state For example, by making the moisture content less than 0 · 6% or less to make dry samen or cereal that is almost completely dry, it is contained after returning the internal pressure of the high-pressure kettle to the same atmospheric pressure as the external pressure. Removing the dried somen or cereals whose moisture content is less than or equal to 0.6% from the inside of the high-pressure kettle to remove the residual heat, and drying the raw noodles or cereals that have absorbed moisture in a dry state. The dried noodles or cereals are heated inside the hot water by simultaneously forming the dried noodles or cereals that are completely dry while the noodles noodles or cereals are in a hot water state using hot water. It is a solution to provide a dried samen or dried cereal in a stick state that can be soaked in a bowl or eaten simply by pouring hot water.

Steamed starch and starch, which are raw materials for dried somen, are steamed at high temperature and high pressure to change from α (alpha) to β (beta), and then dried raw noodles to produce dried somen. It is possible to provide a very simple dried somen in a stick state that can be eaten by simply immersing the dried somen as a manufacturing process in hot water.

In addition, raw noodles in the form of raw noodles made by adding water to kneaded wheat flour, salt, edible vegetable oil, and starch, which are raw materials for dried somen, are processed at a high temperature and high pressure, for example, at a temperature of about 120 ° C. Difference between when steaming at high temperature and high pressure with hot noodles in a hot or high pressure kettle with high pressure of about 2 atmospheres or high pressure, and steaming at high temperature and high pressure If hot water is used and hot water is added, the viscosity of the raw noodles will increase due to the water absorption and swelling. However, there is a disadvantage that some samen stick together and become dumpling.

However, when steaming raw noodles with high-temperature and high-pressure steam, the raw noodles do not absorb moisture, and the raw noodles do not absorb moisture. Since the noodles are dehydrated and the noodles of the noodles are close to the state of the dried somen, there is an advantage that the somens stick together and do not become dumplings. When steaming raw noodles with high-temperature and high-pressure steam, steaming with high-temperature and high-pressure steam pressure using higher steam pressure and high-temperature steam pressure, By further reducing the water content, the raw noodle samen becomes closer to the water content of the dried somen, so that there is an effect that the somen do not stick together and become a dumpling.

Furthermore, after putting the raw noodles in the high-pressure and high-pressure kettle, the internal temperature of the high-pressure kettle is set at a temperature of, for example, 121 ° C or higher and a vapor pressure of 1 atm or 2 atm or higher. After heating the raw noodle somen using a vacuum pump, the internal pressure of the high pressure kettle is further reduced to an ultra-vacuum state of about minus 1 atm by using a vacuum pump or other means. Depressurize to a vacuum state, take out all the steam present inside the high-pressure kettle to the outside, the amount of moisture contained in the raw noodles samen or grains that have absorbed moisture in a saturated state, for example・ By reducing the internal pressure of the high-pressure kettle to 1 atm, which is the same as the outside, after making the dried somen or cereal close to a completely dry state by making it 6% or less, the water content contained is 0.6% Dried soy or cereals After removing the residual heat from the inside of the kettle and drying it by sun or natural drying, it heats the raw noodles or cereals to produce raw noodles, raw cereal carbohydrates, or raw semen Changing the properties of wheat flour or starch from α (alpha) to β (beta) properties and drying the raw noodles sour or cereals that have absorbed moisture in a saturated state are performed simultaneously. In the state of a stick that can be eaten just by pouring hot water or soaking it in the hot water by simultaneously forming a completely dry dry somen while still boiling hot water with hot water Changing the property of wheat flour or starch, which is a raw material of dried noodles, from α (alpha) to β (beta), Flour or starch is Men or raw materials noodle drying the moisture was absorbed to saturation cereals may change the nature of the α from (alpha) beta (beta). The raw noodles are even closer to the water content of the dried somen, so that the somen can be attached to each other so that they can be released into a dumpling state.

Traditionally, instant noodles and instant udon noodles, instant white rice, etc., can be eaten by simply adding white rice cooked with white rice to hot water or pouring hot water. In the case of instant noodles, dehydration inside the hot edible oil and the nature of the carbohydrate are changed from α (alpha) to β (beta). Next, as processing means in the case of instant udon, the nature of the carbohydrate is changed from α (alpha) to β (beta) inside the boiling water of raw noodle udon. Next, as a drying means, it is dried using a freeze-drying manufacturing method. Further, as a processing means in the case of instant white rice, white rice is cooked using a rice cooker, and the property of the carbohydrate is changed from α (alpha) to β (beta). Next, as a drying means, as in the case of instant udon, drying is performed using a freeze-drying method.

In addition, as described above, as a processing means when processing an instant food, it can be dehydrated and dried inside a hot edible oil or dried using a freeze-drying manufacturing method. Currently there are only a variety of drying methods. There are the following four disadvantages of the drying means described above.

(1) The disadvantage of instant noodles is that the edible oil is oxidized because it is dehydrated and dried inside the hot edible oil. Moreover, it becomes excessive in calories. Furthermore, there is a drawback that it is not possible to process instant ramen in a stick state.

(2) Disadvantages of instant udon and instant white rice are high in cost because they are dried using a freeze-drying method.

(3) The two types of drying means explained in (1) and (2) above are: instant dried sour noodles in a stick state, instant dried udon in a stick state, instant dried soba noodles in a stick state, instant dried champon noodles in a stick state It is not applicable to instant dry ramen in a stick state, instant dry spaghetti in a stick state, and instant dry macaroni (hereinafter abbreviated as instant dry somen).

(4) The two types of drying means described in (1) and (2) above are not applicable to instant cereals and instant beans.

When cereals and beans absorb water in a saturated state or are steamed at high temperature and high pressure in an autoclave, the properties of carbohydrates change from α (alpha) to β (beta). To prevent this dumpling state, there are the following six items.

(1) After putting the white rice into the autoclave and the raw noodles soy or cereals that have absorbed moisture in a saturated state, the internal temperature of the high-pressure kettle is set, for example, at a temperature of 126 ° C or higher and the vapor pressure is constant. After heating cereals that have been absorbed with saturated noodles or water in a saturated state using atmospheric pressure, or vapor pressure of 2 to 3 atmospheres or more, then the internal pressure of the high-pressure kettle is about minus 1 atm. Using a vacuum pump or other means, reduce the internal pressure of the high-pressure kettle to a vacuum state and discharge all the steam present inside the high-pressure kettle to the outside. For the purpose of always letting the white rice that has been absorbed into the saturated state or not to absorb any moisture, vibrate the white rice using a vibrator or an eccentric motor so that the white rice is always moving, Steam inside the autoclave, If it is in a vacuum, it will not be dumpling.

(2) After putting the white rice into the autoclave, the raw noodles with soy noodles or the cereal that has absorbed moisture in a saturated state, the internal temperature of the high-pressure kettle is, for example, 126 ° C or higher, and the vapor pressure is Or use steam of 2 atm or higher to heat raw noodles sour or cereals that have absorbed moisture in a saturated state, then set the internal pressure of the high pressure kettle to a super vacuum state of about minus 1 atm, vacuum pump or other The internal pressure of the high-pressure kettle is reduced to a vacuum state by using this means, and all the steam existing in the high-pressure kettle is discharged to the outside to absorb moisture into the saturated state or For the purpose of always letting white rice that has not been absorbed at all, blown high-pressure steam into a state where white rice is constantly moving, steamed inside the autoclave, and brought to a vacuum state, there is an effect that does not become a dumpling state .

(3) After putting the white rice into the autoclave and the raw noodles with soy noodles or cereals in which moisture is absorbed in a saturated state, the internal temperature of the high-pressure kettle is, for example, 126 ° C or higher, and the vapor pressure is 1 atm. Or, after heating the raw noodles with saturate or saturated moisture using a vapor pressure of 2 atmospheres or more, then the internal pressure of the high pressure kettle is set to an ultra-vacuum state of about minus 1 atm. Using a vacuum pump or other means, the internal pressure of the high-pressure kettle is reduced to a vacuum state, and all the steam present in the high-pressure kettle is discharged outside to absorb moisture into a saturated state. For the purpose of always leaping white rice that has not absorbed any moisture, it is in a dumpling state when high pressure compressed air is blown and white rice is constantly moving, steamed inside the autoclave, and vacuumed It will not be.

(4) Put the white rice in the ball mill shown in Fig. 3 and Fig. 4 installed inside the autoclave and rotate it at low speed. Or after heating the raw noodles soy or cereal that has absorbed moisture in a saturated state using steam of 2 atm or higher, and then setting the internal pressure of the high-pressure kettle to a super-vacuum state of about minus 1 atm. The internal pressure is reduced to a vacuum state, all the steam present in the high-pressure kettle is discharged to the outside, and moisture is absorbed in a saturated state, or white rice that has not absorbed any moisture is constantly leaping. Steamed inside the autoclave for the purpose of making it into a vacuum state, the white rice will not be dumpling.

(5) Heat the surface of white rice, for example, around 0.1mm at a high temperature of about 300 ° C, and instantaneously heat only the surface of white rice, changing the carbohydrate properties from α (alpha) to β (beta). For the purpose of changing, for example, when the surface of white rice is heated by about 0.1 mm with a frying pan and then steamed with steam pressure and vacuumed, the white rice does not become dumpling.

(6) A company that manufactures and sells pon confectionery, which is produced by heating and expanding white rice, germ rice, and brown rice (hereinafter abbreviated as white rice), and is located in Toyofuku, Yame City, Fukuoka Prefecture 792 Esaki Food (Yes) uses white rice in a container made of cast iron or iron that can be sealed with white rice used for the purpose of producing pon confectionery. The container is heated while rotating at a low speed, and is heated from the outside of the sealed container on the average to change the property of the carbohydrate contained in the white rice from α (alpha) to β (beta). This white rice is soaked in water for more than one day or night, or white rice that has not absorbed any moisture is steamed in the autoclave inside the autoclave to change the carbohydrate properties from α (alpha) to β (beta). When the confectionery is dried in a state, the white rice has the effect of not joining into a dumpling state, just as the pon confectionery does not become a dumpling state.

(7) On the surface of white rice, germ rice, brown rice (hereinafter abbreviated as white rice), for example, salad oil is sprayed as edible oil, or white rice coated with salad oil is used at an internal temperature of, for example, about 126 ° C. After heating using steam with a vapor pressure of 0, 1 or 2 atmospheres, reducing the internal pressure of the high-pressure kettle to about minus 1 atm and making it vacuum will not turn the white rice into a dumpling.

(8) After applying salad oil on the surface of white rice as described in (7) above, change the carbohydrate properties of white rice from α (alpha) to β (beta) and steam it with steam pressure In a vacuum state, white rice has the effect of not becoming a dumpling state, so it can be used as a main raw material for instant fried rice.

In addition, when forming dried noodles in the form of instant sticks, edible flour and salt, which are raw materials for raw noodles, are used to prevent the noodles from joining and becoming dumpling. The ratio of oil (hereinafter abbreviated as salad oil) is 97% wheat flour and salt and 3% salad oil, or 95% flour and salt and 5% salad oil is used as raw material for raw noodles. Noodles are made by mixing salad oil in a certain flour and salt, adding water to the flour, salt and salad oil, and kneading. After boiling the hot noodle soup in boiling water for about 3 minutes and drying in the sun, the raw noodle somen will not be joined in the dumpling state. It is possible to form dry ramen in the form of an instant bar in which a certain flour is changed from α (alpha) to β (beta).

Furthermore, in the same manner as described above, when forming dried instant noodles of instant noodles, the raw noodles are prevented from joining and becoming dumpling for the purpose of preventing the noodles from joining. After making raw noodles using noodle flour and salt, raw oil noodles are used to form an oil film on the surface of the raw noodles, or raw noodles inside the salad oil. After using the centrifuge to remove the salad oil adhering to the surface of the raw noodles samen, or spraying the salad oil onto the surface of the raw noodles samen After boiling hot water in boiling hot noodle soup for about 3 minutes and then drying in the sun, raw noodle somen are the main ingredients of raw noodle somen without bonding into dumplings. Flour from α to β It is possible to form an instant bar-shaped dry somen that have been changed to properties.

In addition, the following (1), (2), (3), (4) ) And (5) were performed.

(1) Shimamura Tenobu noodles in raw noodles (hereinafter abbreviated as raw noodles or dried somen) produced by Imura noodles in boiling water for about 3 minutes There was hot water. The raw noodles have a length of about 170 cm and a diameter of about 1.5 mm. The raw noodles that have boiled the raw noodles, heated in the hot water inside the hot water, grabbed the edge of the raw noodles, lifted vertically, Raw noodles can be cut from the top by their own weight.

(2) The raw noodles described in (1) above are placed in a high-temperature / high-pressure autoclave, and the internal temperature of the autoclave is, for example, 100 ° C. or higher, or 126 ° C. or higher, and the vapor pressure After steaming and heating raw noodles for 5 hours, 1 minute, 2 minutes, 3 minutes, 4 minutes, and 5 minutes inside an autoclave with a pressure of 0 atmosphere or more or 2 atmospheres or more, a high pressure kettle Reduce the internal pressure of the raw noodles to minus 0.4 atm, and the raw noodles from the inside of the autoclave are the vertical noodles of the raw noodles from the inside of the autoclave. Even if it is lifted, the raw noodles that are heated inside the autoclave for 5 types of time of 1, 2, 3, 4, and 5 minutes inside the autoclave can withstand their own weight and cut. Absent. Further, it was found that the raw noodles were heated so that they were heated so that they could not be cut even when centrifugal force was applied by holding them at the extreme end.

(3) Steam and heat in a high-temperature and high-pressure autoclave where the properties of the carbohydrates described in (2) above are changed from α (alpha) to β (beta). Raw noodles that have been changed from α (alpha) to β (beta) properties of carbohydrates, which are raw materials of raw noodles, are boiling, as described in (1) above. There was hot water for about 3 minutes inside the hot water. However, the raw noodles that have been heated with hot water in the same manner as described in (2) above can be cut even if they are swung around the end of the heated raw noodles. It became clear that it became an instant samen, which is a raw noodle of raw noodles heated so strongly that it cannot be cooked.

(4) The characteristics of heated raw noodles described in (2) and (3) above include the following (a) to (e).
(a) The crunch is strong.
(b) Since the water is once dried inside the boiling water, the hot water becomes cloudy and does not become cloudy even if the water is heated inside the boiling water again.
(c) Since they are crumpled, they do not join and become dumplings.
(d) Transforms into a stick-like instant noodle, a raw raw noodle of heated raw noodles that is very similar to suvageti made of rice noodles, mung beans, and durum wheat.
(e) Resistant to heat and will not boil hands with hot water for a long time.

(5) The raw noodles of raw noodles explained in (3) above are steamed and depressurized inside a high-temperature and high-pressure autoclave, and then the heated raw noodles of noodles are boiling. Raw noodles that have been heated for about 3 minutes and then hung raw noodles in the vertical direction and dried by sun drying, hot air drying, freeze drying, or other drying means How to return a stick-shaped instant somen
(a) For non-heated dishes (salad, vinegar, etc.), boil in hot water for 3 to 4 minutes, or soak in hot water for 5 to 6 minutes.
(b) In the case of cooking to be heated (hot pot, soup, fried food, etc.), boil in hot water for 2 to 3 minutes, or soak in hot water for 4 to 5 minutes.

Also, as in the case of instant noodles of raw noodles or cereals or beans as described in (1) to (5) above, grains such as white rice, germ rice, brown rice, wheat, corn, And beans such as soybeans, red beans, and peas (hereinafter abbreviated as cereals or beans), for example, white rice, cereals or cereals in which white rice, cereals or beans have absorbed water in a saturated state for one day or two nights or more. Use white beans, or white rice that does not absorb any moisture in white rice, cereals or beans, or cereals or beans (hereinafter abbreviated as white rice), saturate moisture inside a high-temperature high-pressure autoclave. Add absorbed white rice or white rice that has not absorbed any water, and the internal temperature of the high-pressure kettle is, for example, 100 ° C or higher or 126 ° C or higher, and the vapor pressure is 1 atm or 2 to 3 atm or more Use white pressure to make white rice high After heating at high pressure, the internal pressure of the high-pressure kettle is reduced to an ultra-vacuum state of about minus 1 atm, and all the steam present in the high-pressure kettle is discharged outside and returned to 1 atm. After that, take out the white rice and remove the residual heat. When the sun-dried or naturally-dried white rice is cooked again with an electric kettle, it becomes completely different from conventional cooked white rice. The features include the following features (a) to (e), similar to the instant somen described in (1) to (5) above.
(a) The crunch is strong.
(b) Because it is dry, it is ideal for grilled rice and pilaf.
(c) White rice is strong and elastic.
(d) It will be white rice that is strong against heat and will not boil even if boiled for a long time.
(e) Steaming brown rice in a high-pressure kettle, returning to 1 atm, and cooking again in an electric kettle, as in the above-mentioned white rice, makes brown rice completely different from conventional brown rice, so children and elderly people can easily You can eat.

Furthermore, as a means for forming the instant samen, cereals, or beans (hereinafter abbreviated as cereals or beans) described in (1) to (5) above, a high-temperature and high-pressure autoclave is used. Inside, white rice that has absorbed moisture in a saturated state, or white rice that has not absorbed any moisture, and the internal temperature of the high-pressure kettle is, for example, 100 ° C. or higher or 126 ° C. or higher, and the vapor pressure is 0 atm, or A vapor pressure of 1 atmosphere or 2 atmospheres to 3 atmospheres or more was applied. For example, an oven, an electric furnace, or a high-temperature hot air dryer (hereinafter abbreviated as an electric furnace) can be used without using a heating means for heating cereals or beans at a high temperature and high pressure for the internal pressure of the high pressure kettle. If you put raw noodles, dried noodles, cereals, or beans in the inside of the container, for example, use a high-pressure kettle, even if heated using an electric furnace at 100 ° C or higher or 126 ° C or higher. The properties of gluten, which is a mixture of proteins containing raw noodles, dried somen, cereals, or beans, or carbohydrates can be changed by heating. ) To (8).

As for (1), the dried noodles (hereinafter abbreviated as dry noodles) are placed in the electric furnace without using raw noodles to form instant noodles. For example, if heated to 100 ° C or higher or 126 ° C or higher, the properties of gluten, which is a mixture of carbohydrates and proteins, which are the main ingredients of dry noodles, are changed, resulting in strong crunch and extreme tension. Can form strong and dry noodles.

As for (2), if dry noodles are dried using an electric furnace, either raw noodle-like somen, or commercially available dry noodles, or dried cereals or beans, If the mixture is heated to, for example, 100 ° C. or higher or 126 ° C. or higher, wheat flour, which is a raw material for noodles, dried cereals, or carbohydrates contained in dried beans, and the properties of gluten Since it can be changed, it is much simpler than when heating using a high-pressure kettle.

As (3), brown rice is soaked in water, for example, for 1 day, 2 days, or 3 days or more, for the purpose of absorbing moisture in a saturated state. Then, the brown rice germinates (hereinafter abbreviated as germinated brown rice). When this germinated brown rice is put into a high-pressure kettle or an electric furnace and heated to, for example, 100 ° C. or 121 ° C. or more and brought to a vacuum state, germinated brown rice that first absorbs moisture in a saturated state is dried. It can be made. Secondly, the growth of germinated brown rice can be stopped at high temperature and high pressure. Thirdly, by bringing the germinated brown rice into a high temperature and high pressure state, the properties of carbohydrates, gluten, and other proteins contained in the brown rice are further enhanced in nutritional value and stronger in crunch. Fourthly, the GABA necessary for the growth of the human body is formed in the germinated brown rice in the germinated portion of the germinated brown rice. Fifth, by using germinated brown rice as a staple food, 15% to 20% of rice bran is produced by refining brown rice to make white rice, and the rice bran that is the skin of white rice is thrown away. Nito 1 is a serious problem.

As for (4), there are conventionally commercially available bar-shaped dried noodles, bar-shaped dried udon, bar-shaped dried buckwheat noodles, bar-shaped dried champon noodles, bar-shaped dried ramen, bar-shaped dried noodles The name of the product manufactured and sold by Svaghetti or Toyo Suisan is manufactured by Maru-chan, or the name of the product manufactured and sold by Nissin Food Products is dried noodles, or by Katoyoshi Foods. Refrigerated frozen udon (hereinafter abbreviated as raw noodles, or heated noodles, or dried noodles or dry noodles), for example, at a temperature of 100 ° C. or 121 ° C. and a vapor pressure of 0 atm. After heating the dried noodles using steam pressure for 5 minutes, 10 minutes, or 15 minutes or more in the autoclave, which is a high pressure kettle of 2 atmospheres or more, the internal pressure of the high pressure kettle is minus 1. Depressurized to about atmospheric pressure After that, the gluten, which is a protein mixture of flour, which is the main ingredient of dry noodles taken out from the high-pressure kettle, is returned to atmospheric pressure, and the noodles inside the high-temperature high-pressure kettle In the first place, it is possible to obtain dried noodles that are so strong that they cannot be cut even if the centrifugal force is applied by grabbing the first end portion and swinging. Secondly, as described above, as a means for heating the dried noodles or the dried noodles, an oven or an electric furnace or high-temperature hot-air drying can be used without heating using an autoclave that is a high-pressure kettle. A machine or other heating means may be used to heat the raw noodles or dry noodles to change the carbohydrates or the mixed protein gluten properties that are the main ingredients of dry noodles.

As for (5), conventionally, as a means of producing germinated brown rice, which is generally manufactured and sold as germinated brown rice, brown rice naturally germinates when immersed in hot water around 30 ° C for about 24 hours. To do. This germinated brown rice (hereinafter abbreviated as germinated brown rice) can be filled with about 1 ton. If germinated brown rice and water are placed inside a large pot and germinated if placed inside a large pot. After boiled brown rice and water at 100 ° C and cooked rice, for the purpose of evaporating the water contained in the cooked germinated brown rice, dry the germinated brown rice using hot air drying or other drying means What is produced is a conventional method for producing germinated brown rice that is generally produced and sold.

(6) As described above, unlike the conventional means for producing germinated brown rice, the means for producing germinated brown rice of the present invention is about 30 hours in hot water around 30 ° C. After the brown rice is germinated by soaking, the water contained in the germinated brown rice is removed by using a centrifuge, and the germinated brown rice after removing the water is placed in an autoclave which is a high-temperature and high-pressure kettle. 0 atmospheres or more, 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more, for example, a temperature of 100 ° C. or more, or 121 ° C. or more, for 5 minutes, 10 minutes, 15 minutes, or 20 minutes or more. After steaming using the steam pressure, use the vacuum pump to reduce the internal pressure of the autoclave, which is a high-pressure kettle, and discharge the steam inside the autoclave, to the inside of the autoclave, which is a high-pressure kettle Dried germinated brown rice Then, after returning the internal pressure of the autoclave to atmospheric pressure, the germinated brown rice is taken out of the autoclave, and the germinated brown rice is exposed to the outside air to remove the high temperature of the heated germinated brown rice. When cooled, the germinated brown rice becomes dry.

(7) As described above, the difference between the germinated brown rice produced and sold as conventional germinated brown rice and the germinated brown rice processed using the production means of the present invention is as follows. Soaked brown rice in water, dehydrated brown rice as germinated brown rice using a centrifuge, and then steamed using high-temperature and high-pressure steam pressure, so the germinated brown rice contains water content Very small amount. Secondly, steaming is performed using a high-pressure vapor pressure inside an autoclave that is a high-pressure kettle. Steaming using high-temperature and high-pressure steam pressure under different conditions, the germinated brown rice can be steamed to a very soft state using high-pressure steam pressure. Thirdly, since the internal pressure of the autoclave, which is a high-pressure kettle, is evacuated, all the steam present inside the autoclave, which is a high-pressure kettle, can be discharged to the outside. When it is taken out, the germinated brown rice is dried only by heating the high temperature contained in the germinated brown rice. Fourth, since the internal temperature of the autoclave, which is a high-pressure kettle, can be sterilized at a high temperature and high pressure for 20 minutes or more at 121 ° C. or higher, all bacteria and viruses can be killed.

(8) As described in the above (1) to (7), the application of the processing means for germinated brown rice includes grains such as wheat, corn, straw, and straw, or soybeans, red beans, peas Peanuts and other beans (hereinafter abbreviated as cereals or beans) in the same manner as the germinated brown rice production means described above, for example, one day, two days, three days or more, cereals, or Contains beans, saturated moisture, cereals or beans, germinated cereals, or germinated cereals, or sprouted beans, germinated cereals, or germinated beans After removing the moisture, the germinated brown rice is put into an autoclave, which is a high-temperature and high-pressure kettle, for example, 0 atmospheres or more, 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more. Germination using steam pressure above or above 126 ° C After steaming the cereals or beans, the internal pressure of the autoclave, which is a high-pressure kettle, is reduced using a vacuum pump to discharge the steam inside the autoclave, and the autoclave is discharged from the inside of the autoclave, which is a high-pressure kettle. When heat is removed from the germinated cereals, or germinated beans, the germinated cereals or germinated beans are dried germinated cereals or germinated It becomes legumes.

6 shows the location of 100 Shiratake-cho, Sasebo City, Nagasaki Prefecture 100, the company name is manufactured and sold by Nagaishi Engineering Co., Ltd. The name of the product having a double structure that can be made is a vacuum dryer (hereinafter abbreviated as a vacuum dryer (A)). In this, dried brown rice is immersed in an aqueous solution for one day, two nights, or three or more nights, and germinated brown rice (X) that germinates brown rice is placed in a vacuum dryer, and the following ( Vacuum drying is an autoclave that can be vacuumed at high temperature and high pressure by heating, cooking, sterilizing, and drying the germinated brown rice that has absorbed moisture in the saturated state in the order of 1) and (2) and germinated the brown rice. Machine (A) (hereinafter abbreviated as vacuum dryer (A), or autoclave (A)), the nature of the carbohydrate contained in germinated brown rice is changed from α (alpha) to β (beta) It has the effect that it can be easily dried at high temperature and high pressure.

(1) As shown in FIG. 6, the germinated brown rice (X) in which moisture is absorbed in a saturated state is put into the autoclave, and the germinated brown rice (X) is placed in the middle part of the autoclave at high temperature and high pressure. In order to heat the germinated brown rice uniformly, for example, using a screw-type stirrer (W) for 20 minutes while circulating the steam, for example, the germinated brown rice is heated at 121 ° C or higher. When the germinated brown rice is steamed, there is an effect that the rice can be cooked uniformly, and at the same time, there is an effect of sterilizing viruses, bacteria, and other bacteria.

As (2), germinated brown rice cooked by heating for about 20 minutes or more at 121 ° C. or higher, for example, at 121 ° C. or higher, shown in FIG. 6 described in (1) above, When the internal pressure of the autoclave is reduced to -1 atm using a vacuum pump and the germinated brown rice is dried with stirring using a screw type agitator (W), the germinated brown rice is There is an effect that can be dried uniformly.

FIG. 7 shows that the company name, Nagaishi Engineering Co., Ltd., manufactured and sold at 100 Shiratake-cho, Sasebo City, Nagasaki Prefecture, explained in FIG. 6, is shown in FIG. The name of the product having a double structure that can be evacuated at a high temperature and high pressure is a vacuum dryer (hereinafter abbreviated as a vacuum dryer (A)). Inside the vacuum dryer (A), the dried brown rice is soaked in the aqueous solution for one day, two nights, or three days or more in the aqueous solution, and the germinated brown rice (X) that germinates the brown rice is put inside the vacuum dryer. In addition, separately put germinated brown rice in which aqueous solution was added to germinated brown rice into the vacuum dryer, absorbed moisture in a saturated state in the order of (1) and (2) below, and germinated brown rice When the germinated brown rice is heated, cooked, sterilized, and dried, a vacuum dryer (A) that is an autoclave that can be evacuated at high temperature and pressure (hereinafter abbreviated as vacuum dryer (A) or autoclave (A)). To change the properties of carbohydrates contained in germinated brown rice from α (alpha) to β (beta), and can easily dry germinated brown rice at high temperature and high pressure. is there.

 As (1), germinated brown rice (X) in which water is absorbed in a saturated state and germinated brown rice (X) in which an aqueous solution is separately added to germinated brown rice (X) shown in FIG. Put the germinated brown rice (X) in the middle part of the autoclave by circulating high-temperature and high-pressure steam, and for example, germinating brown rice (X) for 20 minutes while stirring the germinated brown rice with a screw-type stirrer (W), When the germinated brown rice (X) and the germinated brown rice (X) separately added with an aqueous solution are heated and cooked, steaming the germinated brown rice using steam at 121 ° C or higher, for example, to uniformly heat it. In addition to being able to cook rice uniformly, it has the effect of sterilizing viruses, bacteria, and other bacteria.

As (2), germinated brown rice cooked by heating for about 20 minutes at 121 ° C. or higher, for example, in the autoclave (A) described in (1) above and shown in FIG. X), the internal pressure of the autoclave is reduced to -1 atm using a vacuum pump, and the germinated brown rice is dried with stirring using a screw-type stirrer (W). It has the effect of uniformly drying germinated brown rice.

(3) is the autoclave (A) which is a high-temperature and high-pressure kettle having a double structure shown in FIGS. 7, 8 and 9 as described above, and the product name is a vacuum dryer.
When using (A) to cook germinated brown rice (X) at high temperature and vacuum, do not use the screw type stirrer (W) shown in FIGS. , Cooking rice and drying. The reason is that if the screw-type stirrer (W) is removed from the double-structured autoclave (A) shown in FIGS. 7, 8, and 9, the workability is greatly improved. However, instead of the screw-type stirrer (W), the pipe (Z) for sending high-temperature and high-pressure steam shown in FIG. 6 or the pipe (Z) for sending ultrahigh-pressure air is used as shown in FIG. As shown, high-temperature high-pressure steam or ultrahigh-pressure air is blown into the germinated brown rice (X) that is cooked and dried inside the autoclave (A), which is a high-temperature and high-pressure kettle with a double structure. When the germinated brown rice (X) is stirred, there is an effect of expanding sales exactly the same as the screw type stirrer (W) described above.

In addition, the agitation is carried out inside the double-structured vacuum dryer shown in Fig. 8 where the company name is 100 Shiratake-cho, Sasebo City, Nagasaki Prefecture, and the company name is manufactured and sold by Nagaishi Engineering Co., Ltd. A double-structured vacuum drier equipped with the device (W), or the seafood (V), dried somen (V), or raw noodle somen (V) shown in FIG. A shelf (U) is installed. Using a double-structured vacuum dryer, seafood, or raw noodles, or dried noodles, or noodles of noodles, or dried noodles, or dried noodles in a stick state, or Raw noodle spaghetti, or dried spaghetti, or raw noodles, or dried noodles, or noodle ramen, or dried ramen, or dried macaroni, or raw macaroni (hereinafter abbreviated) Fish, seafood, dried somen, or raw noodles), or germinated brown rice, or germinated soybeans, or germinated red beans, or germinated peas, or Sprouted beans such as peanuts (hereinafter abbreviated as cereals or beans) serve as an autoclave that is a high-temperature and high-pressure kettle having a double structure shown in FIG. Dry If you use an autoclave that is a high-temperature and high-pressure kettle with a double structure that also serves as a dryer, there is no steam inside the autoclave that is a high-temperature and high-pressure kettle, so you can easily dry dried samen or germinated brown rice, Alternatively, cereals or beans are heated at a high temperature and a high pressure, and at the same time, there is an effect that a vacuum state up to minus one atmosphere can be vacuum dried.

Further, the noodles of seafood, somen, or raw noodles are put into the autoclave, which is a high temperature and high pressure kettle having a double structure shown in FIG. In the case of the somen, for example, the outside of the autoclave which is a high-temperature and high-pressure kettle having a double structure shown in FIG. High temperature and high pressure steam is circulated in the middle part (Q) between the part (A) and the inner part (P), and the inside of the autoclave, which is a high temperature and high pressure kettle with a double structure, contains seafood, soumen or raw noodles. Add udon and heat from the outer periphery of the autoclave. Second, the internal pressure of the autoclave is set to a vacuum state of −1 atm. At the same time, in the case of raw noodles, for example, when the temperature is 126 ° C. or higher and the heating time is heated for 5 minutes in a vacuum state, The noodle samen has the effect of becoming a transparent dry somen. Thirdly, in the case of raw noodle udon, if the temperature is 126 ° C. or higher and the heating time is heated for 20 minutes in a vacuum state, the raw noodle udon has the effect of becoming transparent and dry udon. Fourthly, for example, germinated brown rice is put in an autoclave which is a high-temperature vacuum kettle in which a stirrer (W) is installed in a double-structured vacuum dryer shown in FIG. While stirring the germinated brown rice using a stirrer (W), using the vacuum dryer (W) shown in FIG. 8 and heating to 100 ° C. or higher, the internal pressure of the vacuum dryer is reduced. For example, when the vacuum state is −0.9 atm or less, the germinated brown rice is cooked inside the vacuum dryer, and at the same time, the germinated brown rice can be dried at the same time. Fifthly, put germinated brown rice in the vacuum dryer shown in FIG. 8, and first of all, heat the internal temperature of the vacuum dryer to 100 ° C. or higher and heat with stirring. Cook rice. Second, if the germinated brown rice is processed by reducing the internal pressure of the vacuum dryer to a vacuum state of -0.9 atm or less, the rice can be efficiently cooked and dried. Sixth, seafood, or some noodles of raw noodles are placed in the vacuum dryer, which is a high-temperature and high-pressure kettle shown in FIG. 8, and an electric heater (R) installed in the vacuum dryer. In addition, the internal temperature of the vacuum dryer is heated to, for example, 100 ° C. or more, and at the same time, the internal pressure is reduced to −0.9 atm or less, and at the same time as the seafood, soumen or raw noodles are heated. When dried inside the vacuum dryer, there is an effect that the seafood, or the udon noodles of samen or raw noodles can be efficiently heated and dried.

In addition, as described above, Nagaishi Engineering Co., Ltd. manufactures and sells the pipe whose product name is shown in FIGS. 8, 9, and 10 and that blows high-pressure steam into the inside of the vacuum dryer. In the inside of the vacuum dryer (A) improved by providing (D), for example, cereals such as brown rice, or beans are soaked in an aqueous solution at around 30 ° C. for one day or two nights, cereals such as brown rice, Alternatively, brown rice (hereinafter referred to as germinated brown rice, which has been germinated by absorbing moisture until it becomes saturated in beans such as peanuts and soybeans) is placed inside the vacuum dryer (A), and the following ( In the order described in 1) and (2), germination brown rice that has absorbed moisture in a saturated state is heated, sterilized, cooked, and dried using high-temperature and high-pressure steam. Easy to process germinated brown rice without brown rice cracking There is an effect.

(1) As shown in FIG. 8, a high temperature and high pressure is placed inside the intermediate part (Q) between the outer part (A) and the inner part (P) of the autoclave which is a high temperature and high pressure kettle having a double structure shown in FIG. Germination by absorbing moisture in a saturated state inside the autoclave (A), which is a high-temperature and high-pressure kettle with a double structure, provided with a pipe (D) for circulating high-temperature and high-pressure water vapor. The sprouted brown rice is put in and heated from the outer periphery of the autoclave (A) which is a high-temperature and high-pressure kettle using high-temperature and high-pressure steam, and at the same time, directly inside the autoclave (A) which is a high-temperature and high-pressure kettle A screw provided inside the autoclave (A), which is a high-temperature and high-pressure kettle, while blowing high-temperature and high-pressure steam into the autoclave (A), which is a high-temperature, high-pressure kettle, via a pipe (D) for blowing high-pressure steam. Agitator (W) And use, to uniformly heat the germinated brown rice while stirring the germinated brown rice. For example, it has the effect of uniformly steaming and heating germinated brown rice using water vapor at 121 ° C. or higher, and at the same time, it has the effect of sterilizing viruses, bacteria, and other bacteria.

(2) As described above, the screw type stirrer (W) provided inside the outer part (A) of the autoclave, which is a high temperature and high pressure kettle having a double structure shown in FIG. The inside of the autoclave, which is a double-structured high-temperature and high-pressure kettle, shown in FIG. 6, shows the germinated brown rice cooked by uniformly steaming and heating the germinated brown rice while stirring the germinated brown rice using Steam inside the autoclave is heated by circulating high-temperature and high-pressure steam inside the intermediate part (Q) with the part (P). Furthermore, the germinated brown rice was sprinkled with a screw-type stirrer (W) inside the autoclave (A), which is a high-temperature and high-pressure kettle with a double structure, using a vacuum pump. ) And drying the germinated brown rice with stirring has the effect of uniformly and simply drying the germinated brown rice.

FIG. 9 shows a product manufactured and sold by Nagaishi Engineering Co., Ltd., described in FIG. 8, and the product name shown in FIGS. 8, 9, and 10 is a vacuum dryer. In the interior of the vacuum dryer (A) improved by providing a pipe (D) for blowing high-pressure steam, for example, brown rice or other grains or beans in an aqueous solution at around 30 ° C for one day or two nights or more Brown rice that has been soaked and germinated by absorbing moisture until it becomes saturated (hereinafter abbreviated as germinated brown rice) is placed inside the vacuum dryer (A), and the following (1 ) And (2), the germinated brown rice that has absorbed moisture in a saturated state is heated, sterilized, cooked, and dried using steam at high temperature and high pressure. There is an effect that the germinated brown rice can be processed easily without causing sprouting.

(1) As shown in FIG. 9, the high temperature and high pressure inside the intermediate part (Q) between the outer part (A) and the inner part (P) of the autoclave, which is a high-temperature and high-pressure pot having a double structure shown in FIG. Germination by absorbing moisture in a saturated state inside the autoclave (A), which is a high-temperature and high-pressure kettle with a double structure, provided with a pipe (D) for circulating high-temperature and high-pressure water vapor. In addition to heating the germinated brown rice in which the aqueous solution was added to the germinated brown rice using the high-temperature and high-pressure steam from the outer periphery of the autoclave (A), which is a high-temperature and high-pressure kettle, High-temperature high-pressure kettle while blowing high-temperature high-pressure steam into the autoclave (A), which is a high-temperature high-pressure kettle, directly through the pipe (D) that blows high-temperature high-pressure water-vapor directly into the autoclave (A) Of the autoclave (A) Using a screw type stirrer (W) provided inside, the germinated brown rice is heated uniformly while stirring the germinated brown rice. For example, it has the effect of uniformly steaming and heating germinated brown rice using steam at 126 ° C. or higher, and at the same time having the effect of sterilizing viruses, bacteria, and other bacteria.

As (2), a screw type agitator (W The inside of the autoclave, which is a double-structured high-temperature and high-pressure kettle, shown in FIG. 9, is a germinated brown rice that is cooked by uniformly steaming and heating the germinated brown rice while stirring Steam inside the autoclave is heated by circulating high-temperature and high-pressure steam inside the intermediate part (Q) with the part (P). Furthermore, the germinated brown rice was sprinkled with a screw-type stirrer (W) inside the autoclave (A), which is a high-temperature and high-pressure kettle with a double structure, using a vacuum pump. ) And drying the germinated brown rice with stirring has the effect of uniformly and simply drying the germinated brown rice.

Moreover, the inside of the hot water which boiled the noodles of the raw noodles inside the autoclave which is the high-temperature high-pressure pot having a double structure shown in FIGS. 8, 9, and 10 described above. Raw noodles, such as udon noodles that have been heated in the hot water, for example, Toyo Suisan manufactures and sells, the product name is Maru-chan, or Nissin Foods manufactures and sells the product name is Donbee Noodles that are heated and dried, or boiled udon noodles that have been boiled and frozen, or the location is 3776-14, Hisayama-cho, Ashiya-gun, Fukuoka Co., Ltd. manufactured and sold using wheat flour, salt, and modified starch, the name is udon with hot water (hereinafter abbreviated, udon with hot water, or heated udon, Or, it is shown in Fig. 1) Put the boiled udon into the autoclave, which is a high-temperature and high-pressure kettle, and heat the boiled udon using high-temperature and high-pressure steam again. When gluten or carbohydrates are heated again at high temperature and pressure, boiled udon has the effect of becoming transparent boiled udon. The noodle soup, or the noodles of raw noodles, or the noodles in a dry stick state, the density volume of the flour mixed with water and kneaded and kneaded is increased to the limit value, the phenomenon that becomes large Invented and discovered that raw noodles, raw noodles, or dried noodles are glossy, transparent, strong in the back, strong in the crunch, and applied with centrifugal force. This is the reason why it cannot be cut even if it is swung around.

In addition, the boiled udon described above is put into the autoclave that also serves as a vacuum dryer, which is a high-temperature and high-pressure kettle having a double structure as shown in FIG. 8, for example, a vacuum of around −90 kPa. In the state shown in FIG. 8, the intermediate portion between the high-temperature and high-pressure tank of the outer part (A) of the autoclave which is a high-temperature and high-pressure pot having a double structure and the inner part (P) of the autoclave which is a high-temperature and high-pressure pot Circulating high-temperature and high-pressure steam inside Q), boiled udon is put inside the autoclave, which is a high-temperature and high-pressure kettle with a double structure, and first, heating is performed from the outer periphery of the autoclave. Secondly, if the internal pressure of the autoclave is set to a vacuum state of around −1 atm, and boiled udon is used, for example, if the temperature is 121 ° C. or higher and the heating time is 15 minutes for heating, Boiled udon has the effect of becoming transparent boiled udon.

The characteristics of the boiled udon noodles shown in FIGS. 1 and 10 are the ones in which boiled udon is put into the autoclave, which is a high-temperature and high-pressure kettle, and heated again at a temperature of 126 ° C. or higher, for example. In addition, even if the end portion is grabbed and shaken to apply centrifugal force, there is an effect that it is possible to make boiled udon with strong tension that cannot be cut. Secondly, it has the effect of making boiled udon with a very strong crunch.

Furthermore, inside the autoclave, which is a high-temperature and high-pressure kettle shown in FIG. 1 and FIG. 10 above, raw noodles samen, raw noodle udon, raw noodle soba, raw noodle champon (hereinafter abbreviated, 1 and 8 are placed in an autoclave that is a high-temperature and high-pressure kettle as shown in FIG. 1 and FIG. 8, and high-temperature and high-pressure, for example, a temperature of 100 ° C. or higher, or 126 ° C. With the above, after the vapor pressure is 0 atm, 1 atm, or 2 to 3 atm or more, the vapor pressure is reduced or steamed at a high temperature and high pressure, When the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle shown in FIG. 10, is reduced to a vacuum of minus 1 atm, water is mixed into the raw material of raw noodles, or the raw material of raw noodle udon. When kneaded and kneaded, raw noodles saw Emissions, or in the interior of the noodle raw materials raw noodles, bubbles very small air a large amount mixed. The extremely small air bubbles mixed inside the raw noodle soup or raw noodle udon reduce the internal pressure of the autoclave shown in FIGS. It is the first to reduce the pressure to the vacuum state or to heat, and the second is to reduce the vacuum state to minus 1 atm. A small air bubble will expel raw noodles or raw noodles from the inside of raw noodles or raw noodles into the autoclave, which is a high-temperature and high-pressure kettle. Inside the autoclave, which is a high-pressure kettle, heat the raw noodles with noodles or raw noodles in a vacuum state, or heat the raw noodles in a vacuum state, or after heating, minus At once When the vacuum is applied, the dried bar-shaped somen or dried bar-shaped udon has a strong, crunchy, glossy, transparent dried bar-shaped somen or transparent dried bar-shaped udon Is effective.

Further, using the autoclave that is a high-temperature and high-pressure kettle as described above and shown in FIGS. 1 and 10, the internal pressure of the autoclave that is a high-temperature and high-pressure kettle is reduced to minus 1 atm. When the pressure is reduced to a vacuum, water is mixed into the flour, which is the main ingredient of boiled udon, and when kneaded and kneaded, a large amount of extremely small air bubbles are mixed inside the ingredient of the boiled udon. The extremely small air bubbles mixed in the boiled udon reduce the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle shown in FIGS. 1 and 10, to a vacuum of minus 1 atm. Or, heating is the first, and secondly, the pressure is reduced to a vacuum of minus 1 atm, and boiled udon contains extremely small air bubbles inside the boiled udon. By expelling the inside of the autoclave, which is a high-pressure kettle, as a result, the boiled udon is heated in a vacuum state inside the autoclave, which is a high-temperature, high-pressure kettle in a vacuum state, or after heating, minus 1 atm. When it is in a vacuum state, it has the effect of having a firmness, strong crunch, good gloss, and a transparent dried stick-shaped samen or transparent boiled udon.

Furthermore, inside the autoclave which is the high-temperature and high-pressure kettle shown in FIG. 1 and FIG. 10 described above, raw noodles, raw noodles, dried bar-shaped somen, and dried Boiled udon noodles, raw noodles boiled noodles with hot water, manufactured and sold by Katoyoshi Foods Co., Ltd. or Ichishinka Foods Co., Ltd. Udon noodles boiled and dried, such as Udon noodles, Toyo Suisan's brand name is Maru-chan, or Nissin Foods is the brand name is Donbee. (For short, raw noodles, raw noodles, dried udon noodles) again, for the purpose of strengthening the crunchiness of raw noodles, raw noodles, and dried udon 1 and FIG. When it is put in the inside of the crab and heated, for example, at a temperature of 126 ° C. or higher, and reduced to a vacuum of minus 1 atm, it is extremely small at the production stage for producing raw noodle udon or dried udon. Air bubbles are mixed in. When the raw noodles or dried udon noodles containing very small bubbles are heated at a temperature of 126 ° C. or higher, and reduced to a vacuum of minus 1 atm, the raw noodles are dried or dried. Very small air bubbles contained in the cooked udon are expelled from the inside of the raw noodle udon or dried udon into the vacuum. The raw noodles noodles or dried udon noodles contain very small air bubbles that are expelled from the inside of the noodles noodles or dried udon into vacuum, so Invented and discovered a phenomenon in which the noodle udon noodles or the noodles in a dry stick state are mixed with water into the flour and kneaded and kneaded to increase the density volume of the flour to an extreme value. Raw noodles, raw noodles, or dried udon noodles are glossy, transparent, strong in the back, strong in the crunch, and can be cut even if they are swung with centrifugal force It is the reason that cannot be done.

In addition, instant noodles (hereinafter abbreviated as ramen or instant noodles) manufactured and sold by food companies such as Nissin Foods Co., Ltd., Toyo Suisan Co., Ltd., or Meisei Foods Co., Ltd. As a manufacturing method, the ingredients of instant noodles prepared by mixing an aqueous solution into wheat flour and kneading the noodles, and measuring the ingredients of the instant noodles for each serving, are heated in an edible oil of about 170 ° C. Thus, the conventional instant noodle processing method is manufactured by changing the flour from α (alpha) to β (beta).

Furthermore, by changing the conventional instant noodle processing method described above to the instant noodle processing method described in the following (1) and (2), the waist is further reduced. It is strong, very crunchy, glossy, and transparent instant noodles.

As (1), the conventional instant noodle processing method described above is changed to, for example, the following instant noodle processing method. First of all, the instant ramen material, which is prepared by mixing an aqueous solution into wheat flour and kneading it into noodles, is a high-temperature and high-pressure kettle as shown in FIG. Using steam pressure of high temperature and high pressure inside the autoclave, for example, using steam pressure of raw material of instant noodles at high temperature and high pressure at a temperature of 100 ° C or higher, 126 ° C or higher, or 140 ° C or higher. After steaming, the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle, was reduced to a vacuum of minus 1 atmosphere, and then the internal pressure of the autoclave, which was a high-temperature and high-pressure kettle, was set to the same pressure as the atmospheric pressure and was discharged from the high-temperature and high-pressure kettle. The amount of instant noodles for one serving is heated again in the cooking oil heated to around 170 ° C. By changing the engineering method, as compared with conventional instant noodles, the processing method of the conventional instant noodles, bubbles very small air is mixed in the interior of the instant noodles. However, in the instant noodle processing method of the present invention, by adding a vacuum processing step of minus 1 atm, the extremely small air bubbles mixed when the aqueous solution is mixed into the flour and kneaded are mixed into the instant ramen. Since there is no very small air bubble inside the instant ramen material because it is driven out into the vacuum from the inside, comparing the conventional instant ramen and the instant ramen of the present invention This is the reason for the fact that the instant noodles are more stiff, crunchy, glossy and transparent.

As (2), the conventional instant noodle processing method described above is changed to, for example, the following instant noodle processing method. First of all, the ingredients of instant noodles made by mixing an aqueous solution into wheat flour and kneading and making noodles were weighed into servings for each serving, for example, as described above, Inc. The outer part A of the autoclave, which is a high-temperature and high-pressure pot shown in FIG. 6, is inserted into the autoclave which is a high-temperature and high-pressure pot having a double structure shown in FIG. Raw noodles instantly weighed in portions for one serving in an autoclave, which is a high-temperature and high-pressure kettle with a double structure, by circulating high-temperature and high-pressure steam inside an intermediate portion Q between the inner portion P and the inner portion P Put the ramen material first, and heat from the outer periphery of the autoclave. Second, the internal pressure of the autoclave is reduced to a vacuum of minus 1 at the same time, and at the same time in the case of raw noodle instant ramen, for example, the temperature is 100 ° C. or higher, or 126 ° C. or higher, or 140 ° C. or higher. , Instant noodles that have been heated in a vacuum state from about 10 minutes to 20 minutes, and then heated again in the cooking oil heated to about 170 ° C. When the conventional processing method is compared with the instant noodles of the present invention by changing to the processing method of ramen, in the conventional instant noodle processing method, extremely small air bubbles are mixed in the instant noodles. . However, in the instant noodle processing method according to the present invention, a vacuum processing step of minus 1 atm is added to the conventional instant noodle processing method to add one step to the conventional instant noodle processing method. Since the extremely small air bubbles that have been mixed are expelled from the inside of the instant noodle material into the vacuum, it is conventional that there are no extremely small air bubbles inside the instant noodle material. This instant ramen is compared with the instant ramen of the present invention, which is the reason for the fact that the instant ramen is more firm, crunchy, strong and glossy and transparent.

Furthermore, as described above, for example, Nissin Foods Co., Ltd. manufactures and sells, the name of the ramen shop, the temperature of the cooking oil is around 170 ° C. In the above description, the instant noodles of raw noodles made from instant noodles are fried in oil inside the cooking oil and the name is instantly noodles and the brand name is ramen shop. The material of instant noodles is put into the autoclave, which is a high-temperature and high-pressure kettle shown in Fig. 1, for example, after heating to a temperature of 100 ° C or higher, 126 ° C or higher, or 140 ° C or higher. After the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle, is reduced to a vacuum of about minus 1 atm, the fried noodles, which are instant noodles with instant noodles, are contained in a very small empty Nissin Foods Co., Ltd. has been producing and selling so far by expelling the extremely small air bubbles that contain fried noodles in a vacuum of around minus 1 atm. The name of instant fried noodles, which are instant noodles with instant noodles, is the maximum mass per unit area, so traditionally, for example, Nissin Foods Co., Ltd., or Toyo Suisan Co., Ltd., or The high-temperature process shown in FIG. 1 described above for the manufacturing process of fried noodles, which are instant noodles whose name is instant noodles, manufactured and sold by food companies such as Meisei Foods Co., Ltd. Fried noodles that are instant noodles for instant noodles that have been processed in the manufacturing process described above again, with the internal pressure of the autoclave, which is a high-pressure kettle, set to a vacuum of about minus 1 atm. Again, comparing instant noodles heated at high temperature and high pressure with fried noodles, instant noodles of instant noodles manufactured in the conventional manufacturing process, and instant noodles of the present invention, This is the reason for the effect of becoming an instant noodle that is firm, chewy, glossy and transparent.

In addition, as described above, for example, Nissin Foods Co., Ltd. manufactures and sells, the name of the ramen shop, the temperature of the edible oil is around 170 ° C. In the above, the instant noodles of the raw noodles, which are fried in oil inside the cooking oil, the name is immediately sachet and the product name is the ramen shop, explained above, FIG. If the raw material of instant noodles is put into the autoclave, which is a high-temperature and high-pressure kettle shown in Fig. 4, for example, when converted to atmospheric pressure, the temperature is 100 ° C or higher, 126 ° C or higher, or 140 ° C or higher. After reducing the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle, to a vacuum of about minus 1 atm as shown in FIG. Traditionally, Nissin Foods, which contains fried noodles that contain extremely small air bubbles in a vacuum of around minus 1 atm, expels extremely small air bubbles from the inside of instant noodles. Since the mass per unit area of the fried noodles that are manufactured and sold by the company, such as instant noodles whose name is instant noodles, is the largest mass, conventionally, for example, Nissin Foods Co., Ltd., Or, Toyo Suisan Co., Ltd., or a food company such as Meisei Foods Co., Ltd., manufactured and sold, the production process of fried noodles, whose name is instant noodles with instant noodles, explained above, The internal pressure of the autoclave, which is a high-temperature and high-pressure kettle shown in FIG. 6, was changed to the vacuum state of about minus 1 atm and processed again in the manufacturing process described above. instant Fried noodles, which are noodles, are heated again at a high temperature and high pressure, instant fried noodles, instant noodles of instant noodles manufactured in the conventional manufacturing process, and instant ramen of the present invention. Is a reason for the effect of becoming instant noodles that are more firm, chewy, strong, glossy and transparent.

Furthermore, the purpose is to eat brown rice as a staple food without polishing brown rice into white rice. First of all, when brown rice is milled into white rice, the brown rice peels and embryos with a weight of around 15% with respect to the mass of the brown rice are removed as rice bran and discarded as powdered rice bran. Second, brown rice is hard and difficult to digest in the digestive tract. Thirdly, brown rice is soaked in an aqueous solution of lukewarm water for about one day, two days, or three days or more in an aqueous solution having a temperature of about 30 ° C. to germinate the brown rice to give germinated brown rice. Fourth, for the purpose of processing germinated brown rice into a softer germinated brown rice, inside the autoclave, which is a high-temperature and high-pressure kettle, shown in FIGS. 1 and 6, for example, the temperature is 100 ° C. or higher, or 126 ° C or higher, or 140 ° C or higher, 160 ° C or higher, or 180 ° C or higher sequentially, the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle for germinating brown rice, is 0 atmospheric pressure or higher, 1 atmospheric pressure or higher, Bring germinated brown rice into the inside of the autoclave, which is a high-temperature high-pressure kettle that has been raised to high-temperature-high-pressure kettle, and the internal pressure of the autoclave, which is a high-temperature, high-pressure kettle, in sequence When the heating test was performed at a high temperature and high pressure, the internal pressure of the autoclave, which is a high temperature and high pressure kettle, was high, and the higher the temperature possible, the softer the germ of the germinated brown rice. There was found.

Also, seafood such as sardine, sardines or horse mackerel, for example, small sardines or sardines, or horse mackerel, or saury, or cod, or shrimp, or crab, or clam, or clam, or clam shell, Or small seafood such as salvo or red shellfish (hereinafter abbreviated as seafood) is extremely inexpensive and has a calcium content that is the skeleton that constitutes seafood for the purpose of increasing added value. For the purpose of changing the chemical bond of seafood and changing the calcium content of the seafood into a very soft substance, the first processing means is the high-temperature and high-pressure pot shown in FIG. The temperature is 100 ° C. or higher, or 126 ° C. or higher, or 140 ° C. or higher, or 160 ° C. or higher, or 180 ° C. or higher (hereinafter abbreviated as 140 ° C. or higher). In the case of vapor pressure of 0 atmospheres or more, 1 atmosphere or more, 2 atmospheres or more, 3 atmospheres or more, 4 atmospheres or more, or 5 atmospheres or more, irico, sardine, horse mackerel, saury, or Put seafood such as cod, shrimp, crab, clam, or red shellfish into the autoclave, which is a high-temperature high-pressure kettle that has been raised to a high-temperature high-pressure kettle in order to increase the internal pressure of the autoclave, which is a high-temperature high-pressure kettle. After heating for about 10 to 20 minutes using vapor pressure at over ℃, reduce the internal pressure of the autoclave, which is the high-temperature and high-pressure kettle shown in FIG. dry.

Furthermore, as the second processing means, the double-structured vacuum dryer shown in FIG. 8, which was described above and the company name is manufactured and sold by Nagaishi Engineering Co., Ltd., was also used. A double-structured high temperature shown in FIG. 6 is placed inside the autoclave, which is a high-temperature and high-pressure kettle with a double structure, and seafood such as irico, sardines, horse mackerel, saury, or Thailand is shown. High temperature and high pressure steam is circulated through the outer part (A) of the autoclave, which is a high pressure kettle, and the intermediate part (Q) of the inner part (P). Heat above ℃. Second, when the seafood is heated at a high temperature inside the autoclave, which is a high-temperature and high-pressure pot having a double structure shown in FIG. The calcium component of fish such as irico, sardines, horse mackerel, saury, or Thailand is dehydrated and decomposes and disintegrates. When the calcium content of this sardine, horse mackerel, saury, or seafood such as Thailand is decomposed and disintegrated by heating at high temperature and high pressure in a vacuum state, sardines, horse mackerel, saury, Alternatively, since the chemical bonds of calcium constituting the seafood such as Thailand are broken and crushed, the bone constituting the skeleton of the seafood does not get caught in the throat of the human body.

Also, unlike the small seafood described above, large seafood, for example, 1 kg or more of seafood such as Thailand, flounder, salmon (hereinafter abbreviated as seafood) 1 and FIG. 6, the autoclave shown in FIG. 1 and FIG. 6 is put into the autoclave and converted into, for example, atmospheric pressure conditions. After heating at a temperature of 140 ° C. or higher, the internal pressure of the autoclave is changed. When heated in a vacuum of minus 1 atm, the hard calcium content of the skeleton of seafood becomes extremely soft and has the effect of not being caught in the throat of the human body.

Furthermore, as described above, as a cooking method for small seafood and large seafood, for example, when the temperature is converted to atmospheric pressure, after heating at 140 ° C. or higher, the internal pressure of the autoclave is reduced to minus 1 atm. When dried in a vacuum state, the water content of the seafood is 0.6% or less, and when cooked as follows, according to the present invention, from the following (1) as boiled food, grilled food, tempura, and Chinese food It has the effect of eating up to seafood bones as described in (8).

(1) Iriko, sardines, and horse mackerel bones after putting the irrigation, sardines, and horse mackerel, etc., which have been described above, into a soft sardine, and dipping the soup stock. Because it is extremely soft, it has the effect of being caught in the throat of the human body even if it is eaten by people from children to the elderly.

(2) Where the processing means such as irico, sardine, and horse mackerel differed as described above, for example, in the case of irico used for the purpose of producing miso soup stock, the raw irico is boiled. Because hot water is heated inside the hot water that is being heated, many parts of nutrients that become nutrients and soup stock and taste are conventionally heated using a boiling aqueous solution, so with water Most of the hot spring nutrition was thrown away.

(3) Where the processing means such as irico, sardine, and horse mackerel described above are different, after heating in the autoclave that is the high-temperature and high-pressure kettle shown in FIGS. 1 and 6, Since the internal pressure of the autoclave is heated in a vacuum state, the seafood such as irico contains all the nutrients.

(4) Soak completely dried seafood as described above in an aqueous solution seasoned with soy sauce, sugar, etc., and add the aqueous solution to the cells inside the body of dried seafood such as Thailand. After absorbing to saturation and heating again to make seafood such as Thailand boiled, there is an effect that even hard bones can be eaten.

(5) The above-described completely dried seafood is soaked in an aqueous solution seasoned with soy sauce, sugar, etc., and the aqueous solution is put inside the cells of the dried seafood such as Thailand. After absorbing to saturation, heating again and grilling seafood such as Thailand to grilled fish has the effect of eating even hard bones.

(6) Soak the completely dried seafood described above in an aqueous solution seasoned with soy sauce, sugar, etc., and put the aqueous solution inside the cells of the dried seafood such as Thailand. After absorbing to a saturated state and heating again to make tempura with seafood such as Thailand with high temperature cooking oil, there is an effect that even hard bones can be eaten.

(7) Soak completely dried seafood as described above in an aqueous solution seasoned with soy sauce, sugar, etc., and add the aqueous solution inside the cells of the body of dried seafood such as Thailand. After being absorbed in a saturated state, it is heated again and the seafood such as Thailand is heated with high temperature cooking oil, and then made into Chinese food, there is an effect that even hard bones can be eaten.

(8) Because the hard calcium content of the skeleton of seafood such as Thailand explained in (1) to (7) above becomes soft and the cooking method has been developed, the hard bones are soft and can be eaten as bones. , Effective in solving calcium deficiencies from children to the elderly.

Moreover, when the vacuum dryer shown in FIG. 8 is used and a vacuum state of about −1 atm is applied, the aqueous solution boils at 6.93 ° C. The temperature shown in FIG. 8 is a temperature within a temperature at which the protein is not denatured, for example, by inserting seafood such as Thailand into the inside of a vacuum dryer that can be in a vacuum state of around −1 atm. At atmospheric pressure, proteins constituting fish and shellfish are not denatured at a temperature within 55 ° C. Under the condition that the protein constituting the seafood is not denatured, the internal pressure of the vacuum dryer shown in FIG. 6 at room temperature, for example, is reduced to, for example, −0.5 atm or less. When the seafood is added and dried, the protein is denatured and is completely dried without being heated to 55 ° C or higher. Is in a completely dry state.

Further, for the purpose of setting the internal temperature of the vacuum dryer as described above to about 3 ° C., for example, the vacuum dryer is put into the refrigerator of a chilled temperature range of 0 ° C. to about 3 ° C., or Put the seafood such as Thailand in the vacuum dryer which is cooled from 0 ℃ to around 3 ℃, and dry the seafood such as Thailand using the vacuum dryer. And without further denaturing the proteins that make up seafood such as Thailand, the fish and shellfish can be dried in a state that is very close to the raw state. The seafood such as Thailand, dried in a state where the water content is very close to 0% in a temperature range not in the water, or salt water with a salinity of around 3% to 8% (hereinafter abbreviated) Soaked in the cells of the seafood. When the aqueous solution is absorbed in the state, it is possible to restore the freshness of the seafood such as raw Thai, which is the state when it is landed, so the sashimi described in (1) to (7) below, It has the effect that it can be eaten as soup, boiled food, grilled fish, tempura, steamed grill, or Chinese food.

    ・ Thai and other seafood is completely dried using a vacuum dryer at an extremely low temperature of, for example, 0 ° C. to about 3 ° C., and so on. Since the freshness of seafood such as Thailand is close to the same level as when landing, the seafood such as Thailand can be eaten as a soup.

    ・ Thai and other seafood is completely dried using a vacuum dryer at an extremely low temperature of, for example, 0 ° C. to about 3 ° C., and so on. After the seawater is absorbed in a saturated state, the freshness of seafood such as Thailand is close to the same level as when the seafood is landed, so that seafood such as Thailand can be eaten as a boiled food.

    ・ Thai and other seafood is completely dried using a vacuum dryer at an extremely low temperature of, for example, 0 ° C. to about 3 ° C., and so on. Since the freshness of seafood such as Thailand is close to the same level as when landing, the seafood such as Thailand can be eaten as grilled fish.

    ・ Thai and other seafood is completely dried using a vacuum dryer at an extremely low temperature of, for example, 0 ° C. to about 3 ° C., and so on. After being absorbed in a saturated state, the freshness of seafood such as Thailand is close to the same level as when the seafood was landed, so that seafood such as Thailand can be eaten as tempura.

    ・ Thai and other seafood is completely dried using a vacuum dryer at an extremely low temperature of, for example, 0 ° C. to about 3 ° C., and so on. Since the freshness of seafood such as Thailand is close to the same level as when landing, the seafood such as Thailand can be eaten as steamed grilled.

    ・ Thai and other seafood is completely dried using a vacuum dryer at an extremely low temperature of, for example, 0 ° C. to about 3 ° C., and so on. After the seawater is absorbed in a saturated state, the freshness of the seafood such as Thailand is close to the same level as when the seafood was landed, so that the seafood such as Thailand can be eaten as Chinese food.

In addition, as a manufacturing method of instant ramen or cup ramen (hereinafter referred to as instant ramen for short) that is manufactured and sold by Nissin Foods Co., Ltd. or Meisei Foods Co., Ltd., For example, the temperature of the edible oil is heated inside the edible oil whose temperature is around 170 ° C. However, in the instant bag noodle or cup noodle processing process of the present invention, if the internal pressure of the vacuum dryer shown in FIG. 6 is −1 atm, −752.5 kilopascals, the aqueous solution is 6 Boils at .93 ° C. Next, when the internal pressure of the vacuum dryer is −90 kilopascals, the aqueous solution boils at 36 ° C. or higher. Next, when the internal pressure of the vacuum dryer is -95 kilopascals, the aqueous solution boils above 46 ° C. Therefore, the dual-structure vacuum dryer shown in FIG. 6 whose company name described above is manufactured and sold by Nagaishi Engineering Co., Ltd. depressurizes around -90 kilopascals. Therefore, the aqueous solution will boil at 36 ° C or higher, and the instant noodles of raw noodles are heated so that the flour that is the raw material of the instant noodles of raw noodles is changed from α (alpha) to β (beta). To change the properties, if the internal pressure of the vacuum dryer shown in FIG. 6 is a vacuum state of -90 kilopascals, it is not fried using instant ramen cooking oil, non-fried instant There is an effect that instant noodles or cup noodles that are sachets are completed.

In addition, as described above, brown rice is soaked in an aqueous solution having a water temperature of around 30 ° C. for one day, two days, or three days and nights. First, germination of germinated brown rice that germinates brown rice is stopped. With the goal. Secondly, for the purpose of changing the carbohydrate contained in brown rice from α (alpha) to β (beta), germinate brown rice and germinate brown rice, for example, the internal pressure of the vacuum dryer is -90 kilopascals. In this case, the aqueous solution boils above 36 ° C. Next, when the internal pressure of the vacuum dryer is -95 kilopascals, the aqueous solution boils above 46 ° C. Therefore, if the company name explained above is manufactured and sold by Nagaishi Engineering Co., Ltd., as shown in FIG. Compared with the bottom, it is 100 ° C or higher, so if the germinated brown rice germinated brown rice is heated in a vacuum of -90 kilopascals, if the internal temperature of the vacuum dryer is set to 36 ° C or higher, the atmospheric pressure condition is reached. Simultaneously with the conversion, since the vacuum germinated brown rice can be produced, the temperature becomes 100 ° C. or higher. Therefore, the germinated brown rice that can cook the germinated brown rice can be processed at an internal temperature of the vacuum dryer of 36 ° C. or higher. Germination that can be processed into germinated brown rice and germinated at extremely low temperatures, for example, 36 ° C. or higher, without destroying GABA contained in germinated brown rice or nutrients such as vitamin C or vitamin B by heating There is an effect that brown rice can be processed at a very low cost.

Furthermore, when the internal pressure of the vacuum dryer having a double structure shown in FIG. 6 is -75.2 kilopascals, which is an absolute vacuum pressure of -1 atm, the aqueous solution boils at 7 ° C. Next, when the internal pressure of the vacuum dryer is -90 kilopascals, the aqueous solution boils above 36 ° C. Furthermore, when the internal pressure of the vacuum dryer is -95 kilopascals, the aqueous solution boils above 46 ° C. Therefore, the double-structured vacuum dryer shown in Fig. 6 that is usually manufactured and sold by Nagaishi Engineering Co., Ltd. is limited to reducing the pressure to -90 kilopascals. Boil. From this, using a vacuum dryer as shown in FIG. 6, for example, heating noodles in the form of raw noodles, or noodles in the form of raw noodles, ramen in the form of raw noodles at a boiling point or higher, When the internal pressure of the vacuum dryer is reduced to, for example, −90 kilopascals, the aqueous solution becomes 36 ° C., which is equivalent to boiling under atmospheric pressure conditions. This discovery has the effect of changing the raw flour such as raw noodle-like samen, raw noodle-like udon, and raw noodle-like ramen from α (alpha) to β (beta).

Also, dry soy noodles, dried cup ramen, dried udon noodles, dried soba noodles, dried champon noodles, dried stick ramen, dried spaghetti, dried noodles, and dried macaroni (hereinafter abbreviated as dry noodles or dried noodles) The vacuum dryer shown in FIG. 6 is depressurized to −90 kilopascals in order to remove the extremely small air bubbles mixed in the dry noodles in the manufacturing stage in order to make them strong and crunchy. If you bring the aqueous solution to 36 ° C or higher, or reduce the internal pressure of the vacuum dryer to -95 kilopascals and boil the aqueous solution to 46 ° C, the dry noodles will become glossy, transparent and strong, It has a strong texture and will not cut even if it is swung with centrifugal force.

In addition, seafood such as shrimp, crab, sardine, horse mackerel, sardine, sardine, horse mackerel, saury, saury, cod, shrimp, crab, clam, swordfish shellfish, clam shellfish, salvo shellfish, red shellfish, etc. When the internal pressure of the vacuum dryer is reduced to around 4 ° C. at a chilled temperature range to around 4 ° C., the protein is completely dried in a state where it is not heated to 65 ° C. or higher. As a result, the seafood remains in the dry state, with the water completely removed, while still being the protein of the raw fish.

In addition, seafood such as shrimp, crab, sardine, horse mackerel, sardine, sardine, horse mackerel, saury, saury, cod, shrimp, crab, clam, swordfish, clam shell, salvo shell, red shell, etc. 6) Use the vacuum dryer shown in FIG. 6 to reduce the pressure to −90 kilopascals to bring the aqueous solution to 36 ° C. or higher, or set the internal pressure of the vacuum dryer to −95 kg. When the aqueous solution is boiled at 46 ° C. by reducing the pressure to Pascal, the bones become extremely soft, and even if eaten by humans from children to the elderly, they are not caught in the throat of the human body and have the effect of being able to take in calcium.

Clams, clams, clams, salvo shells, red shells, bird shells, scallops, oyster shells and other shellfish, or shellfish, abalone, etc. The contents are heated together at high temperature and then lyophilized or other dried, such as clams, scallops, clams, and scallops and shells lyophilized together, or others When the seafood is dried using the drying means, there are the following three effects:

(1) When shellfish, clam shellfish, clam shellfish, scallop shellfish, and oyster shellfish and shellfish are freeze-dried together or dried using other drying means, for example, miso soup, Or as a material to be put into the soup, etc., the effect of making miso soup or soup with a small amount of clam shellfish and oyster shell contents and shells put together in small portions There is.

(2) For example, a raw miso-type product that is manufactured and sold by Hanamaruki Co., Ltd., located in Tatsuno-cho, Nagano Prefecture, with a company name of Hanamaruki Co., Ltd., or 883 Anmori, Nagano City, Ltd. Inside the instant miso soup, the contents of clams, scallops, clams, scallops, and oysters that have been lyophilized or dried using other means of drying are put together and improvised. When miso soup is used, it has the effect of producing instant miso soup with a good clam flavor.

(3) Clams, scallops, clams, scallops, and oysters that have been freeze-dried or dried using other drying means inside the instant cupmen, instant noodles, etc. of Nissin Foods Co., Ltd. When the contents of the shellfish and the shell are put together to make instant miso soup, there is an effect that the flavor of instant clam shellfish is made.

Raw noodle soup, raw noodle udon, raw noodles, raw noodle champon noodle, raw noodle ramen, raw noodle spaghetti, and raw noodle macaroni (hereinafter abbreviated as somen, udon or ramen) As shown in FIG. 1, the somen or ramen is suspended in the vertical direction and placed in an autoclave that is a high-temperature / high-pressure kettle (hereinafter abbreviated as autoclave), for example, After heating at 100 ° C or higher, or 121 ° C or higher, or 140 ° C or higher, and further heating the samen or ramen using a water vapor pressure of 1 atmospheric pressure or higher, or 2 atmospheric pressure or higher, or 3 atmospheric pressure or higher, The internal pressure of the autoclave is set to a vacuum of about minus 1 atm, and very small air bubbles mixed in the stage of making noodles with noodles are removed from the noodles noodles with noodles. Per unit area of raw noodle ramen by expelling into the vacuum very small air bubbles contained in raw noodles samen or raw noodle ramen It is characterized by strengthening the waist of raw noodle samen or raw noodle ramen with the maximum mass of.

Raw noodle soup, raw noodle udon, raw noodles, raw noodle champon noodle, raw noodle ramen, raw noodle spaghetti, and raw noodle macaroni (hereinafter abbreviated as somen, udon or ramen) After mixing the flour, which is the main ingredient of, into the aqueous solution, kneading and kneading, the raw noodles are mixed in the noodle making stage. For the purpose of extracting air bubbles, put it in an autoclave (hereinafter referred to as autoclave for short), which is a ramen high temperature and high pressure kettle of raw noodles, for example, 100 ° C or higher, or 121 ° C or higher, or 140 ° C or higher At the same time as heating at 1, at least 1 atm, 2 atm or more, or 3 atm or more, increasing the temperature and pressure, then reducing the internal pressure of the autoclave to a vacuum of about minus 1 atm. Then, by blowing out the tiny air bubbles that are mixed in the noodle making stage into the vacuum of minus 1 atm, the heated non-fried dry instant noodles It has the effect of becoming an instant non-fried ramen, characterized by strengthening the texture, strengthening the crunch and strengthening the tension.

After the raw noodles are kneaded and kneaded with flour, which is the main ingredient of udon noodles with hot water (hereinafter abbreviated to hot water udon) in an aqueous solution at around 100 ° C, Autoclave, which is a high-temperature, high-pressure kettle for noodle udon noodles mixed in the noodle making stage, for the purpose of extracting extremely small air bubbles mixed in the noodle udon noodles (Hereinafter abbreviated as autoclave) and heated at, for example, 100 ° C. or higher, 121 ° C. or higher, or 140 ° C. or higher, and at the same time, 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres After applying the above pressure to increase the temperature and pressure, the internal pressure of the autoclave is reduced to a vacuum of around minus 1 atm, and the very small amount of air mixed in the noodle making stage with hot water Minus 1 bubble It is made into hot udon with hot water or hot water, which is characterized by strengthening the crunch of the udon with hot water just by heating it, and strengthening the crunch by increasing the pressure. effective.

Raw noodle ramen and noodle cup noodles (hereinafter abbreviated as ramen or cup ramen) are made into raw noodles after kneading and kneading an aqueous solution into the main ingredient. In order to remove the extremely small air bubbles that are mixed in the raw noodle ramen mixed in the stage, the noodle ramen is made into an autoclave (hereinafter abbreviated as a high-temperature, high-pressure kettle). For example, ramen that is fried noodles heated with raw noodles at a temperature of around 170 ° C., cup ramen, or Nagasaki champon noodles, etc. In order to remove the extremely small air bubbles contained in the fried noodles (hereinafter referred to as instant noodles or cup noodles for short), In an autoclave, for example, heating at 100 ° C. or higher, 121 ° C. or higher, 140 ° C. or higher, 200 ° C. or higher, or 300 ° C. or higher, and at the same time, further 1 atmosphere or more, 2 atmospheres or more, After heating with a water vapor pressure of 3 atm or higher, the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle, is reduced to a vacuum of about minus 1 atm and mixed in the stage of instant noodle making. By expelling extremely small air bubbles into a vacuum of minus 1 atm, the waist of instant cup noodles that are heated at a temperature of around 170 ° C inside the cooking oil is strengthened, and the crunch is strengthened. Thus, there is an effect of instant ramen, cup ramen, or fried instant noodles, characterized by increasing the tension.

The main ingredients of dry noodles, noodles noodles, dry noodles, dry noodles champon noodles, dry noodles ramen, dry noodle spaghetti, and dry noodles macaroni (hereinafter abbreviated as ramen, dry noodle ramen, or dry stick ramen) After mixing the aqueous solution into the raw material flour and kneading and kneading it, the noodles of dry noodles are mixed at the stage of making the noodles. For this purpose, the noodles of dry noodles are placed in an autoclave (hereinafter referred to as autoclave for short) which is a high-temperature and high-pressure kettle, for example, 100 ° C or higher, or 121 ° C or higher, or 140 ° C or higher, or 200 ° C. At the same time as heating at 300 ° C. or higher, at the same time, applying a pressure of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more at a high temperature and high pressure. After that, the internal pressure of the autoclave is reduced to a vacuum of about minus 1 atm, and very small air bubbles mixed in the noodle making stage are dried in the vacuum of minus 1 atm. The effect of becoming a ramen, dry noodle ramen, or dry stick ramen is characterized by strengthening the stiffness of the noodles of dry noodles just heated, strengthening the crunch, and increasing the tension. is there.

Put clams, clams, clams, salvos, red shells, bird shells, scallops, oysters, etc. The shells and contents that are the raw shells are freeze-dried together (hereinafter abbreviated as freeze drying) or dried using other drying means, such as clams, swordfish shells, clams, And the contents of scallops and shells are freeze-dried together or dried using other drying means, for example, instant cupmen containing clams, or instant clam shells inside instant cup miso soup It can be stored for a long time even if it is put in, instant miso soup with clams contents and shells, or clams with shell contents and shells Sekimen, or the contents of the clam shell and the shell containing the soup, and the effect of the contents and the shell containing the instant noodles of freshwater clam shell.

When clams, clams, clams, salvos, red clams, birds, scallops, oysters, and other clams (hereinafter abbreviated as clams) are heated and alive, The clam shell that is used to open and close the clam shell is cut, the clam shell is wide open, the clam that connects the clam contents and the shell is cut, and the clam shell Because there is a defect that the contents and shells are separated, in order to prevent the contents of clams and shells from separating, first of all, live clams are 0 ° C or less, or -10 ° C or less Or, it is frozen by slow freezing or quick freezing below -20 ° C. to kill live clams. Secondly, the live clam shells are killed by slow freezing below -10 ° C or rapid freezing below -30 ° C, and the ability to cut muscles to open and close clam shells is eliminated. The clam that is the clam shell and the clam shell and the shell is attached together is freeze-dried (hereinafter abbreviated as freeze-dry) or other drying means, for example Dry shelled clams to dryness until the water content is below 0.6%. Next, as the third, the clam shellfish with a shell that has been completely dried and has a moisture content of 0.6% or less, as described above, is the high-pressure pot shown in FIG. In the autoclave, for example, 100 ° C or higher, 121 ° C or higher, 140 ° C or higher, 200 ° C or higher, or 300 ° C or higher, and at the same time, further 1 atm or higher, 2 atm or higher, or 3 When steam clams are heated in a process that steams and heats clams using steam pressure above atmospheric pressure, the shells connecting clams and shells are cut off, and clams and shells are broken. Separation can be prevented. The clams and clams with clams, clams with processing means for processing clams with shells that have shells heated at high temperature and pressure without separating the clams and clams. Instant noodles with shellfish and shells, instant noodles with shellfish shells and shells, and instant soup with clams shells and shells.

Shellfish and contents are freeze-dried together (hereinafter abbreviated as shells) with clams, clams, clams, salvo shells, red shellfish, avian shellfish, scallops, and oyster shells. , Freeze-dried), or dried by other drying means such as clams, swordfish, clams, and scallops together with freeze-dried or other drying means The dried clams and other clams have a moisture content of, for example, 0.6% or less. For example, clams such as clams (hereinafter abbreviated as clams and clams) 1) and FIG. 6 are placed in an autoclave that is a high-temperature and high-pressure kettle (hereinafter abbreviated as “autoclave”), for example, 100 ° C. or higher, or 121 ° C. or higher, or 140 ° C. Or 200 ° C. or higher, Uses high-temperature and high-pressure water vapor for the purpose of eating clams and other clams using high-temperature and high-pressure water vapor of 300 ° C or higher, for the purpose of long-term storage and for sterilization Even when heated, the clams are cut off by the muscular pillars that open and close the clams shells, and the clams open their mouths wide to join the clams and shells. The scallops are cut and the clams and shells do not separate. However, if the clams such as clams described above are put in hot water or boiling aqueous solution and heated again, the clams such as clams will open and close the shells. A clam shell and a method of processing the clam shell, characterized in that muscle shell pillars are cut, clams and other clams are wide open so that the contents of the clam shell and the shell do not separate.

Shellfish and contents are freeze-dried together (hereinafter referred to as “shellfish”), clams, clams, clams, salvos, red shells, avian shellfish, scallops, and oysters. Abbreviated freeze drying), or other dried means such as clams, swordfish shells, clams and scallops and shells freeze-dried together, or other drying means For example, clams such as clams (hereinafter abbreviated as clams), for example, the moisture content of clams such as clams is 0.6% or less. 1 and FIG. 6, the inside of an autoclave that is a high-temperature / high-pressure kettle (hereinafter abbreviated as “autoclave”), for example, 100 ° C. or higher, or 121 ° C. or higher Or 140 ° C or higher, or 200 ° C or higher In addition, high temperature and high pressure steam is used for the purpose of eating clams such as clams using high temperature and high pressure steam of 300 ° C or higher, for the purpose of long-term preservation and for sterilization. Even when heated, the clams are cut off by the muscular struts that open and close the clams shells, and the clams open their mouths wide to join the clams and shells. The scallops are cut and the clams and shells do not separate. However, when the bivalves such as clams described above are put in hot water or boiling aqueous solution and heated again, the clams such as clams open and close the shells. A clam shell and a method of processing the clam shell, characterized in that muscle shell pillars are cut, clams and other clams are wide open so that the contents of the clam shell and the shell do not separate.

Shellfish and contents are freeze-dried together (hereinafter referred to as “shellfish”), clams, clams, clams, salvos, red shells, avian shellfish, scallops, and oysters. For example, clam shellfish is dried by other drying means, and the water content of clams such as clams is 0.6% or less. Using an electric furnace, a microwave oven, or other heating means (hereinafter abbreviated as an electric furnace), for example, 100 degrees Celsius or higher. Or the purpose of eating clams such as clams using an electric furnace that can be heated to 121 ° C or higher, 140 ° C or higher, 200 ° C or higher, or 300 ° C or higher; Electricity that can heat clams to high temperatures for sterilization purposes Even when heated using a furnace, clams are cut into muscle struts to open and close the clams shells, and clams open their mouths wide to join clams and shells. The scallops are not cut and the clams and shells do not separate. However, when the bivalves such as clams described above are put in hot water or boiling aqueous solution and heated again, the clams such as clams open and close the shells. A clam shell, other two shellfish, and a processing method thereof, characterized by inventing and discovering that mussel shells are cut and clams such as clams open their mouths widely.

The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). Noodle dough was made. Subsequently, this noodle dough is subjected to complex rolling using a noodle roll, and a noodle band having a thickness of 1.3 mm is formed using a square blade with a cutting edge of No. 10 to give a wave in a usual manner. Cut out into noodle strings. After spraying edible oil on the surface of the wavy noodle strings in a mist, the noodle material is cut into 30cm lengths and packed into molds one by one. It is put in an autoclave which is a high temperature / high pressure kettle (hereinafter referred to as autoclave), for example, 100 ° C. or higher, or 121 ° C. or higher, or 140 ° C. or higher, or 200 ° C. or higher, or Immediately depressurize the ramen material after being heated to 300 ° C or higher to -40 kilopascals or lower, or to -90 kilopascals or lower, or -100 kilopascals or lower, When the ramen material is put in a vacuum and the pressure is reduced to the vacuum state, the very small air bubbles that are mixed in the ramen material are expelled into the vacuum to strengthen the ramen's waist, Strengthen crunch The purpose of maximizing the mass per unit area of the ramen material and the inside of the autoclave is the ramen material sprayed with edible oil sprayed on the surface of the wavy noodle strings that are the ramen material And heated. This is a processing method for processing instant noodles whose final product name is cup noodle and raw material name is fried noodles, or Chinese noodle name and raw material name is fried noodles. It is used and heated at high temperatures. Compared with conventional fried noodles, the amount of edible oil used is very small. A ramen characterized by instant noodles, which are health-oriented fried noodles, because the amount of edible oil absorbed by fried instant noodles is very small, and a processing method thereof.

The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). Noodle dough was made. Subsequently, this noodle dough is subjected to complex rolling using a noodle roll, and a noodle band having a thickness of 1.3 mm is formed using a square blade with a cutting edge of No. 10 to give a wave in a usual manner. Cut out into noodle strings. Edible oil is sprayed on the surface of the wavy noodle strings. Furthermore, after cooking the edible oil on the surface of the waved noodle strings and cutting the material of the spray ramen into a length of 30 cm, each meal is packed into a mold, as shown in FIG. 1 and FIG. In an autoclave that is a high-temperature / high-pressure kettle (hereinafter referred to as autoclave), for example, 100 ° C. or higher, or 121 ° C. or higher, or 140 ° C. or higher, or 200 ° C. or higher, or 300 Immediately depressurize the ramen after heating to above ℃ to below -40 kPa, reduce to below -90 kPa, or reduce to below -100 kPa, When the material is put in a vacuum and the pressure is reduced to a vacuum, the very small air bubbles that are mixed in the ramen material are expelled into the vacuum, and the purpose of the ramen is strengthened To strengthen The purpose of maximizing the mass per unit area of the ramen material and the inside of the autoclave is the ramen material sprayed with edible oil sprayed on the surface of the wavy noodle strings that are the ramen material And heated. This ramen material was heated again at a high temperature inside the cooking oil that was heated at a high temperature around 170 ° C.,
A ramen characterized by instant noodles whose name is cup noodle and raw material name is fried noodles, or Chinese noodle name and raw material name is fried noodles, and processing method thereof.

The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). Noodle dough was made. Subsequently, this noodle dough is subjected to complex rolling using a noodle roll, and a noodle band having a thickness of 1.3 mm is formed using a square blade with a cutting edge of No. 10 to give a wave in a usual manner. Cut out into noodle strings. This ramen material, which is a wavy noodle string, is soaked in edible oil at room temperature to allow the edible oil to adhere to the surface of the ramen material. The ramen material with wave, which is the material of this ramen, was heated inside the autoclave. This ramen material is cut to a length of 30 cm and then packed into a mold one by one. The autoclave, which is a high-temperature and high-pressure kettle shown in FIGS. 1 and 6 (hereinafter referred to as autoclave for short). ), For example, the temperature of the ramen after being heated to 100 ° C. or higher, or 121 ° C. or higher, or 140 ° C. or higher, 200 ° C. or higher, or 300 ° C. or higher. If the pressure is reduced to -90 kilopascals or less, or the pressure is reduced to less than -100 kilopascals, the ramen material is placed in a vacuum and the vacuum state is reduced, The purpose is to push out the extremely small air bubbles that are mixed in the inside of the vacuum to strengthen the stiffness of the ramen, to strengthen the crunch, and to maximize the mass per unit area of the ramen material. Eye When the material of the rigid frame with attached edible oil was heated at an internal of the autoclave on a surface of the wave with the noodle strings are rigid frame material. This is a processing method for processing instant noodles whose final product name is cup noodle and raw material name is fried noodles, or Chinese noodle name and raw material name is fried noodles. It is used and heated at high temperatures. Compared with conventional fried noodles, the amount of edible oil used is very small. A ramen characterized by instant noodles, which are health-oriented fried noodles, because the amount of edible oil absorbed by fried instant noodles is very small, and a processing method thereof.

The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). Noodle dough was made. Subsequently, this noodle dough is subjected to complex rolling using a noodle roll, and a noodle band having a thickness of 1.3 mm is formed using a square blade with a cutting edge of No. 10 to give a wave in a usual manner. Cut out into noodle strings. This ramen material, which is a wavy noodle string, is soaked in edible oil at room temperature to allow the edible oil to adhere to the surface of the ramen material. 1 and 6 after cutting the ramen material with edible oil on the surface of the wavy noodle strings, which are the ramen material, into 30cm lengths and then filling them into a mold. In an autoclave that is a high-temperature and high-pressure kettle (hereinafter referred to as an autoclave) shown in Fig. 1, for example, 100 ° C or higher, or 121 ° C or higher, or 140 ° C or higher, or 200 ° C or higher, Alternatively, the ramen material after being heated to 300 ° C or higher is immediately depressurized to -40 kilopascals or less, depressurized to -90 kilopascals or less, or depressurized to -100 kilopascals or less. When the ramen material is put in a vacuum and the pressure is reduced to the vacuum state, the very small air bubbles that are mixed inside the ramen material are expelled into the vacuum to strengthen the ramen's waist. Responsive The purpose of strengthening, the purpose of maximizing the mass per unit area of the ramen material, and the ramen material with edible oil attached to the surface of the wavy noodle strings that are the ramen material inside the autoclave This heated ramen material was heated again at a high temperature inside the cooking oil, which was heated again at a high temperature of around 170 ° C. The name was cup noodles and the raw material name was fried noodles, or the name was Chinese noodles. A ramen characterized by instant ramen whose raw material name is fried fried noodle, and a processing method thereof.

The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). Noodle dough was made. Subsequently, this noodle dough is subjected to complex rolling using a noodle roll, and a noodle band having a thickness of 1.3 mm is formed using a square blade with a cutting edge of No. 10 to give a wave in a usual manner. Cut out into noodle strings. After cutting this noodle string into a length of 30 cm, the noodles are packed into a mold one by one, and heated at a low temperature inside the cooking oil at a low temperature of 60 ° C. or lower, or 100 ° C. or lower, for example. The raw material of the ramen after being heated at a low temperature inside the cooking oil at a high temperature is placed inside an autoclave (hereinafter abbreviated as autoclave), which is a high-temperature and high-pressure kettle, as shown in FIGS. For example, the ramen material after being heated to 100 ° C. or higher, 121 ° C. or higher, 140 ° C. or higher, 200 ° C. or higher, or 300 ° C. or higher is immediately decompressed to −40 kilopascals or lower. If the pressure is reduced to -90 kilopascals or less, or the pressure is reduced to -100 kilopascals or less, and the ramen material is put in a vacuum and the pressure is reduced to a vacuum state, contamination will occur inside the ramen material. Very small The purpose of expelling the air bubbles into the vacuum to make the noodles firmer and stronger, and the noodle material after maximizing the mass per unit area of the noodle material is again around 170 ° C. The name of the final product, which is heated at a high temperature inside the cooking oil heated at a high temperature, is a cup noodle and the name of the raw material is fried noodles, or another name with a name of Chinese noodles and the name of the raw material is fried noodles Is an instant ramen, and its processing method.

The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). Noodle dough was made. Subsequently, this noodle dough is subjected to complex rolling using a noodle roll, and a noodle band having a thickness of 1.3 mm is formed using a square blade with a cutting edge of No. 10 to give a wave in a usual manner. Cut out into noodle strings. Edible oil is sprayed on the surface of the wavy noodle strings. In addition, the surface of this wavy noodle string is sprayed with edible oil and sprayed. After the noodles are cut into 30cm lengths, they are packed into a mold one by one. 6 is placed in an autoclave that is a high-temperature and high-pressure kettle (hereinafter referred to as autoclave), for example, 100 ° C or higher, or 121 ° C or higher, or 140 ° C or higher, or 200 ° C or higher. , Or processed noodles with the name of the cup noodle and the name of the raw material fried noodles, or the name of the Chinese noodle and the name of the raw material fried noodles. Therefore, the cooking oil is conventionally heated at a high temperature inside the cooking oil at around 170 ° C. Compared with conventional fried noodles, the amount of edible oil used is very small. A ramen characterized by instant noodles, which are health-oriented fried noodles, because the amount of edible oil absorbed by fried instant noodles is very small, and a processing method thereof.

The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). Noodle dough was made. Subsequently, this noodle dough is subjected to complex rolling using a noodle roll, and a noodle band having a thickness of 1.3 mm is formed using a square blade with a cutting edge of No. 10 to give a wave in a usual manner. Cut out into noodle strings. This ramen material, which is a wavy noodle string, is soaked in edible oil at room temperature to allow the edible oil to adhere to the surface of the ramen material. The ramen material attached to the surface of the wavy noodle strings, which is the ramen material, is cut to a length of 30 cm and then packed into a mold, as shown in FIG. 1 and FIG. In an autoclave that is a high-temperature and high-pressure kettle (hereinafter referred to as autoclave), for example, 100 ° C or higher, or 121 ° C or higher, or 140 ° C or higher, or 200 ° C or higher, or 300 ° C. Process the instant ramen with the name of Chinese noodles and the name of the raw material fried noodles heated inside the autoclave with the noodle strings attached to the surface of the wavy noodle strings that are the heated noodles. Since it is a processing method, the cooking oil is conventionally heated at a high temperature inside the cooking oil at around 170 ° C. Compared with conventional fried noodles, the amount of edible oil used is very small. A ramen characterized by instant noodles, which are health-oriented fried noodles, because the amount of edible oil absorbed by fried instant noodles is very small, and a processing method thereof.

FIG. 1 and FIG. 6 show living clams of clams (hereinafter abbreviated as clams) such as clams, clams, clams, salvos, red clams, birds, scallops, and oysters. Is placed in an autoclave which is a high-temperature and high-pressure kettle (hereinafter referred to as “autoclave”) and is sterilized by heating at, for example, 100 ° C. or higher, or 121 ° C. or higher, and a clam shell of clam A clam shell with a clam shell that opens the top and bottom of the clam shell around the contents of the clam clam shell by cutting one of the clams by heating one of the clams, For example, when a clam clam shell is heated by heating a clam clam shell using a washing pinch, rubber band, or other means (hereinafter abbreviated as a washing pinch), Large, clam shell Use the washing pinch the two shells of a large open clam shell, causing forcibly closed using the washing pinch the two shells around the contents of the clam shell from the upper and lower sides of the direction. This live clam is heated using an autoclave, heated using boiling water, heated using an electric furnace, or other heating means. Use the heated clams shells to open the mouth of the clams shells open, centering on the clams shells, two clams shells from above and below using a washing pinch from above and below It is made into a clam clam shell with a focus on the contents that are alive by forcibly closing it, and then frozen to make a product. Alternatively, it is freeze-dried (hereinafter abbreviated as freeze drying) to obtain a product. Or a dry clam clam (hereinafter abbreviated, heat-treated clam) in a completely dry state with a moisture content of 0.6% or less, for example, using other drying means. For example, when it is placed in an aqueous solution, hot water, or boiling water, the upper and lower two pieces are closed around the contents of the clam that is completely closed in about 1 second. Shells open their mouths up and down. The purpose of using the clam shells with shells with two shells on the top and the bottom of the clam shells that have been dried by the heat treatment and the sterilization treatment is, for example, placed inside the cup ramen. Or put inside cup soup. In addition, as a raw material for instant soup, it is heat-treated, which can be stored for a long time and can be consumed in very small quantities. Is a closed clam shell and its processing method.

Clam shells that are alive inside a bag made of polypropylene film, polyethylene film, polyester film, vinyl chloride film, or other film (hereinafter abbreviated as shrink wrapping) Put the clam in the shell and use the shrink wrap. After sealing the clam in the shell, the shrink wrap is heated and shrunk to close the upper and lower shells of the clam forcibly. The clam shells in the state are put in the autoclave shown in FIG. 1 and FIG. 6 and heated at, for example, 100 ° C. or higher, or 121 ° C. or higher to sterilize viruses, bacteria, or other protozoa. The clams are frozen, freeze-dried, or dried using other drying means. Shell is closed up and down, clam shell is dead. However, when this dead clam shell is put into an aqueous solution, hot water, or a boiling aqueous solution, the two clams of the closed clam shell become clams that open their mouths large up and down instantly. A clam that is dead but has the same clam as a live clam and its processing method.

Moreover, by using the shrink wrapping means of the shrink wrapping, which is shown in FIGS. 14 and 15, the live clam shell is sealed by heating the shrink wrap and then shrinking it. The clam shells that are sealed using the shrink wrapping means with the clam shells forcibly closed at the top and bottom are put inside the autoclave shown in FIG. 1 and FIG. Using clam shell means for shrinking clams after heating the clams in a sealed state by shrink wrapping to 100 ° C or higher, or 121 ° C or higher to sterilize viruses, bacteria, or other protozoa The clam shells that have been shrink-wrapped and sealed are frozen for commercial use. Alternatively, freeze-dried clams that can be stored for a long period of time can be formed by lyophilization. As a utilization purpose of the clam shell sealed using this shrink wrapping, for example, it is placed inside a cup soup. Or put it inside the cup ramen. Or put inside cup noodles. Or, use soup ingredients. Or there is an effect which can be used as ingredients of other cooking. In addition, if the clams that are alive are sealed using the shrink wrapping means, the effect is that the clams that are alive can be sealed using the shrink wrap means, all automatically. is there. As the most suitable shrink wrapping film for sealing live clams, polyethylene terephthalate (polyester) film, polystyrene film, polyethylene film, or polypropylene film is most suitable. Shrink packaging material.

Furthermore, the clam shells that have been shrunk and sealed using the shrink wrapping means are dead, but the two clams of the clam shells The processing means to perform will be described in the following (1) to (7).

As (1), a bag (d) made of a polyethylene film or a polyethylene terephthalate (polyester) film (hereinafter abbreviated as polyethylene film) is formed.

As (2), as shown in FIGS. 14 and 15 for a bag (d) made of a polyethylene film, for example, the bag (d) made of a polyethylene film has a hole diameter of 0. A plurality of holes (e) of about 5 mm, 1 mm, 2 mm, or 3 mm are formed.

As (3), clams are put inside a bag (d) made of polyethylene film.

As (4), clams are put in a bag (d) made of polyethylene film and sealed.

(5) As a clam shell (d) made of polyethylene film, for example, a bag (d) made of polyethylene film, hot air of high temperature of 100 ° C. or higher such as a dryer Using the contraction force when shrinking the bag (d) made of polyethylene film using hot hot air, using the device that generates the By forcefully closing, the shrink wrapping means using the bag (d) made of polyethylene film is finished.

(6) As shown in FIG. 1 and FIG. 6, the clam shells that are sealed in the live clam shell using the shrink wrapping means described in (5) above. After sterilizing viruses, miscellaneous bacteria, or other protozoa by heating live clams in an autoclave, which is a high-temperature, high-pressure kettle, and sealing them in a sealed state, at 100 ° C or higher or 121 ° C or higher Even if the clam shells are frozen, freeze-dried, or dried using other drying means, the upper and lower shells of the clam shells are closed up and down. This clam is dead. However, when this dead clam shell is put into an aqueous solution, hot water, or a boiling aqueous solution, the two shell shells of the closed clam shell are Become. A clam shell similar to the state of a dead but alive clam shell, and its processing method.

As (7), the two upper and lower shells of the clam described above are closed up and down. The effect of using clams that close the upper and lower two shells is as follows: (a) Since the shells of the upper and lower clams are closed, the automatic sorter sorts them into large, medium and small. Can be easily done. As (b), it is possible to fully automatically put into cup soup, cup ramen, or other containers. As (c), one clam shell, one clam, and each clam shell are shrunk and coated on the surface of the clam shell, so that the clam shell is easy to roll. (D) is hygienic because one clam shell and one clam shell and each clam shell is shrink-wrapped. (E) As for clams like live clams, both inside the cup and inside the bowl, just pour hot water, and the mouths of the two clams on the top and bottom of the clams open instantly up and down. So clams that children around the world will be interested in and eat as part of their biological research themes, and their processing methods.

In addition, if the clams that are alive are sealed using the shrink wrapping means, the effect is that the clams that are alive can be sealed using the shrink wrap means, all automatically. is there. As a film of the most suitable shrink wrapping material when sealing live clams, polyethylene film or polyester film is the most suitable for shrink wrapping shellfish in a fully automatic manner. .

Furthermore, clams may be processed using the processing means described below, for example, clams (such as clams, swordfish, clams, salvos, red shells, bird shells, scallops, and oysters) The clam shells in which the clam shells are alive are hereinafter referred to as, for example, the inside of an autoclave (hereinafter abbreviated as autoclave), which is a high-temperature, high-pressure kettle, as shown in FIGS. 1 and 6, for example. For example, by heating at 100 ° C. or higher or 121 ° C. or higher to sterilize and heating one of the clams of clams, cutting clams of clams and clams clams Clam shells with clam shells with the mouths of the upper and lower shells wide open centering on the contents of the shell, such as washing pinch, rubber band, shrink wrap, or other means (hereinafter abbreviated, Washing pinch The clam clam shell is heated, and the clam shell mouth of the clam clam shell is wide open. The two shells are forcibly closed using a washing pinch from above and below, centering on the contents of the shells. Using this washing pinch, centering on the contents of clam shells, clams that are forcibly closed with two washing shells from above and below using a washing pinch are refrigerated or frozen for commercial use. Alternatively, freeze-dried product. Or by using other drying means to make a commercial product, for example, clams that are completely closed in about 1 second when placed in an aqueous solution, hot water, or boiling water The upper and lower two shells, which are closed around the contents, open their mouths up and down. The purpose of using the clam shells with two shells on the top and bottom, centering on the contents of the clam shells dried by the heat treatment and sterilization treatment, is, for example, placed inside the cup ramen. Or put in the cup soup. In addition, as a raw material for instant soup, heat treatment is characterized by being able to be stored for a long time and consumed in small quantities, but clams are dead. Two clams of the clam shells on the top and bottom of the clam shell, with the clam shell as the center.

Also, small fish that have just been landed, such as irico, sardines, horse mackerel, millet, shrimp, crab, or other small fish, are fished. There is no commercial value. The first reason is that it takes time and effort to separate the taste of the small fish and the bone, which is the skeleton constituting the small fish, by cooking the small fish. The second reason is that current people do not eat small fish with bones because they are cumbersome to eat. The reason why small fish is currently shy away from people for the first and second reasons is that the small fish has no commercial value. As a means to increase the commercial value of small fish that does not have this commercial value, it is only necessary to process the bones of the skeleton that make up the small fish so that they can be eaten together with the small fish. The processing means will be described in the following (1) to (18).

(1) As for the small fish which has been landed, the small fish is immersed in the egg white solution, or sometimes the egg solution (hereinafter abbreviated as egg white), or the egg white on the surface of the fish body of the small fish Spray egg white to attach egg white on the surface of small fish.

As (2), starch is made to adhere on the surface of the small fish which made egg white adhere on the surface of the small fish. Or, apply bread crumbs.

As (3), frozen for the purpose of dehydrating the water contained in small fish with starch on the surface of small fish, or small fish with bread crumb on the surface of small fish Using drying, for example, the moisture content of moisture is 0.6% or less.

As (4), the moisture content of the water is, for example, small fish with starch attached on the surface of a dried small fish body of 0.6% or less, or bread crumbs on the surface of a small fish body. For example, when the small fish is put in cooking oil heated to around 170 ° C. and heated, the small fish can eat the whole bone and taste of the skeleton constituting the fish body.

(5) As described in (4) above, for example, a small fish in which starch is attached to the surface of a small fish body inside cooking oil heated to around 170 ° C., or a small fish Before putting the small fish with breadcrumbs on the surface of the fish body into the cooking oil heated to around 170 ° C, the inside of the autoclave, which is a high-temperature and high-pressure kettle, shown in Figs. Immediately after heating at high temperature and high pressure using vapor pressure at 150 ° C or higher, or 200 ° C or higher, or 250 ° C or higher, or 300 ° C or higher, or 350 ° C or higher, -Depressurize to 100 kilopascals and dehydrate the air that is contained in the bones that make up the skeleton of the small fish, or dehydrated air or water, to form the fish body of the small fish Smaller skeletal bones are softer Small fish, and small fish processing methods can be of skeleton and bone.

(6) As described in (4) above, for example, a small fish in which starch is attached to the surface of a small fish body inside cooking oil heated to around 170 ° C., or a small fish The high temperature / high pressure kettle shown in FIG. 1 and FIG. 6 after the small fish with bread crumbs attached to the surface of the fish body is heated in edible oil heated to around 170 ° C. Immediately after placing in an autoclave and heating at high temperature and high pressure using vapor pressure at 150 ° C or higher, 200 ° C or higher, 250 ° C or higher, 300 ° C or higher, or 350 ° C or higher. For example, by reducing the pressure to a vacuum of −100 kilopascals and dehydrating the air, which is a very small bubble, or the moisture contained in the bones constituting the skeleton of the small fish, The bones of the skeleton that make up the fish are softer Small fish, and small fish processing methods can be a small fish skeleton and bone to the state.

(7) As described in the above (1) to (6), the bone that is the skeleton that constitutes the fish body of the small fish, the small fish aiming to eat the whole bone and taste together The processing method is, for example, very hard fish and shellfish when applied as a processing method for fish species such as hard fish and shellfish where bones that are skeletons such as hard skeletons and bones that are large fishes or skeletons are very hard. The bones that make up the skeleton can be made extremely soft so that you can eat the whole bone and taste that make up the skeleton, such as stone crabs, or potatoes A method for processing seafood such as sarcophagus or sea bream, and large seafood.

As for (8), as described above, as a method of using small fish processed to be able to eat the whole bone and taste of the skeleton that constitutes the body of small fish, or large seafood Is used as a stock of miso soup. Use as a seasoning. Used as a raw material for the seasoning stock. It can be made into an ingredient that can be crushed and sprinkled.

(9) As described above, the small fish processed to be able to eat the whole bone and taste of the skeleton constituting the fish body described above, or a large seafood, As a method of use, for example, as a method of using seafood made of a hard skeleton, which constitutes seafood such as sarcophagus, sea bream, or flounder, boiled or grilled food, Or a fried food, or a seafood made by softening bones composed of a hard skeleton in cooking means as a dish for Chinese food, for example, sarcophagus, sea bream or flounder bones and taste Can be made into an ingredient that can be eaten together.

(10) separates beef parts that consume dairy animals such as chickens, sheep, goats, horses, and cattle (hereinafter abbreviated as cattle) and bones that make up the cattle skeleton In order to make effective use of the bone, it is placed in an autoclave that is a high-temperature / high-pressure kettle as shown in FIG. 1 and FIG. After heating at high temperature and high pressure using vapor pressure above ℃, immediately after, for example, reducing the pressure to a vacuum state of -100 kilopascals, the bovine bone constituting the bovine skeleton The cow which can make the bone of the cow which constitutes the cow's skeleton into a softer state by dehydrating the air that is contained, the air that is a very small bubble, or moisture, and the bone of the cow Bone processing method.

(11) As described in (10) above, a beef portion edible for livestock such as chickens, sheep, goats, horses and cows (hereinafter abbreviated as cows), and cattle For the purpose of effectively using bones that have been separated from the bones constituting the skeleton, before being put into the autoclave, which is a high-temperature / high-pressure kettle, shown in FIG. 1 and FIG. The beef bones that make up the beef skeleton were put inside the cooking oil heated before and after, and the water contained in the bones was dehydrated inside the cooking oil heated to around 170 ° C. After that, for the purpose of removing air, which is a bubble contained in the bone, the bone of the cow after heating inside the cooking oil is shown in FIG. 1 and FIG.・ Put in an autoclave, which is a high-pressure kettle, 150 ° C or higher, 200 ° C or higher, or 3 After heating at a high temperature and high pressure using vapor pressure above 0 ° C or above 350 ° C, immediately after reducing the pressure to, for example, a vacuum of -100 kilopascals, a cow skeleton is constructed. The cow bones that make up the cow's skeleton are made softer by dehydrating air or water, which is a very small bubble, contained in the cow's bone. A method of processing bovine bone that can be made into bone.

As (12), beef that is edible for domestic animals (hereinafter abbreviated as cows) such as chickens, sheep, goats, horses, and cows described in (10) and (11) above. After being put into the autoclave, which is a high-temperature and high-pressure kettle, shown in FIGS. 1 and 6, for the purpose of effectively using the bone obtained by separating the portion of the bone and the bone constituting the skeleton of the cow In addition, for example, the bones of cows constituting the skeleton of the cow are put in the edible oil heated to around 170 ° C., and the bones are contained inside the edible oil heated to around 170 ° C. After dehydrating the water, the bone of the cow after being heated inside the edible oil for the purpose of removing air that is a bubble contained in the bone is shown in FIGS. In an autoclave that is a high-temperature / high-pressure pot shown in After heating at high temperature and high pressure using vapor pressure above ℃, or above 300 ℃, or above 350 ℃, immediately reduce the pressure to -100 kilopascals, for example, By dehydrating the air, which is a very small bubble, or the moisture contained in the bones of the cow that make up the skeleton, the bones of the cow that make up the skeleton of the cow are made softer. A method of processing bovine bone that can be used as bovine skeleton and bone.

As (13), edible livestock such as chickens, sheep, goats, horses, and cows (hereinafter abbreviated as cows) explained in (10), (11) and (12) above. 1 and FIG. 6, the high temperature and high pressure kettle shown in FIG. 1 and FIG. 6 is put inside the autoclave which is a high temperature and high pressure kettle, Or after heating at high temperature and high pressure using vapor pressure above 200 ° C or above 300 ° C or above 350 ° C and then reducing the pressure to -100 kilopascals, for example. The cow bones that make up the cow's skeleton are dehydrated by dehydrating air, which is a very small bubble, or the water that the cow's bones that make up the cow's skeleton contain, making the cow's bones that make up the cow's skeleton even more After the cow's skeleton and bone have been processed into a soft state, the cow's bone, for example, Ttomiru or Lindex mill (hereinafter, abbreviated to as jet mill) using, for example, 50 [mu] m or less, or a food additive containing a calcium and less fine powder 100 [mu] m. Or it can be set as the additive of foodstuffs which can be eaten as calcium additives, such as flicker.

(14) includes clams, clams, clams, salvos, red clams, avian clams, scallops, oysters, or other bivalves (hereinafter abbreviated as clams) In order to make effective use of calcium, the clam shell is placed in the autoclave, which is a high-temperature and high-pressure kettle shown in FIGS. 1 and 6, and is 150 ° C. or higher, or 200 ° C. or higher. Or, after heating at high temperature and high pressure using vapor pressure above 300 ° C or above 350 ° C, immediately after reducing the pressure to -100 kilopascals, for example, clam shell The clam shell processing method which makes the calcium which comprises the clam shell further softer by dehydrating the air which is the very small bubble which comprises, or the water | moisture content.

(15) includes clams of clams, clams, clams, salvos, red clams, birds, scallops and oysters, or other bivalves (hereinafter abbreviated as clams) In order to make effective use of calcium, the clam shell is heated to, for example, around 170 ° C. before being put into the autoclave, which is a high-temperature / high-pressure kettle shown in FIGS. The clam shell is put inside the edible oil, the water contained in the clam shell is dehydrated in the edible oil heated to around 170 ° C, and then the clam For the purpose of removing air, which is contained in the shell of shellfish, the clam shell after heating in edible oil is shown in FIG. 1 and FIG. Put in the autoclave, which is a high-pressure kettle, After heating at high temperature and high pressure using vapor pressure above 0 ° C or above, 200 ° C or above, 300 ° C or above, or 350 ° C or above, it is immediately reduced to a vacuum state of, for example, -100 kilopascals. Clam shells that make the clams shells softer by dehydrating the air that is the smallest bubbles, or the water that forms the clams shells, and dehydrating the water Shell processing method.

(16) includes clams, clams, clams, salvos, red clams, birds, scallops, oysters, or other bivalves (hereinafter abbreviated as clams) In order to make effective use of calcium, the clam shell is placed in the autoclave, which is a high-temperature and high-pressure kettle shown in FIGS. The clam shell is put inside the edible oil, the water contained in the clam shell is dehydrated in the edible oil heated to around 170 ° C, and then the clam For the purpose of removing air, which is contained in the shell of shellfish, the clam shell after heating in edible oil is shown in FIG. 1 and FIG. Put in the autoclave, which is a high-pressure kettle, After heating at high temperature and high pressure using vapor pressure above 0 ° C or above, 200 ° C or above, 300 ° C or above, or 350 ° C or above, it is immediately reduced to a vacuum state of, for example, -100 kilopascals. Clam shells that make the clams shells softer by dehydrating the air that is the smallest bubbles, or the water that forms the clams shells, and dehydrating the water Shell processing method.

(17) includes clams, clams, clams, salvos, red clams, birds, scallops, oysters, and other bivalves (hereinafter abbreviated as clams) In order to make effective use of calcium, the clam shell is placed in the autoclave, which is a high-temperature and high-pressure kettle shown in FIGS. 1 and 6, and is 150 ° C. or higher, or 200 ° C. or higher. Or, after heating at high temperature and high pressure using vapor pressure above 300 ° C or above 350 ° C, immediately after reducing the pressure to -100 kilopascals, for example, clam shell Clam shells that make the clam shells softer by dehydrating air or water, which is a very small bubble, constituting a shell, such as a jet mill Or Lindex mill (hereinafter, abbreviated to as jet mill) using, for example, 50 [mu] m or less, or a food additive containing a calcium and less fine powder 100 [mu] m. Or it can be set as the additive of foodstuffs which can be eaten as calcium additives, such as flicker.

(18) is commonly called, for example, chicken karaage. Processing means for the purpose of eating chicken and chicken together with meat and bone are as follows: (a), (b), (c), (d), (e), (f), (G), (h), and (i
).

(A) includes a leg part with a chicken bone, or a thigh part with bone, or a part with meat and bones of a chicken wing, or a pork rib A piece of meat, or a piece of meat with a cow rib, or a piece of meat with a sheep, or goat, or horse, or other livestock bone (hereinafter abbreviated chicken, For example, Kentucky Fried Chicken is manufactured and sold for the purpose of eating chicken meat with bone for the purpose of eating it. The purpose is to eat the bone-in chicken meat together with the bone and meat parts that make up the bone of the chicken and the bones of the chicken. For example, bone meat with bones in which starch, bread crumbs, or mash is attached on the surface of chicken meat with bone in the cooking oil heated to around 170 ° C. Before putting it in the cooking oil heated before and after, put it in the autoclave which is a high temperature / high pressure kettle shown in FIG. 1 and FIG. 6, for example, 100 ° C. or higher, or 121 ° C. or higher, or Immediately after heating at high temperature and high pressure using vapor pressure at 150 ° C or higher, 200 ° C or higher, 250 ° C or higher, 300 ° C or higher, or 350 ° C or higher, for example, -100 kilopascals The bone-containing chicken is dehydrated by dehydrating air or water, which is a very small bubble, that is contained in the bone constituting the bone skeleton of the meat. Composed of meat and bones For the purpose of eating the bone skeleton and, more bone-in chicken constituting the meat and bones of the bone with a chicken more tender state flesh and bones, and its processing method.

(B) includes a leg part with a chicken bone, or a thigh part with a bone, or a part with meat and bones of a chicken wing, or a pork rib A piece of meat, or a piece of meat with a cow rib, or a piece of meat with a sheep, or goat, or horse, or other livestock bone (hereinafter abbreviated chicken, For example, Kentucky Fried Chicken is manufactured and sold for the purpose of eating bone-in chicken meat. The purpose is to eat the bone-in chicken meat together with the bone and meat parts that make up the bone of the chicken and the bones of the chicken. For example, bone meat with bones in which starch, bread crumbs, or mash is attached on the surface of chicken meat with bone in the cooking oil heated to around 170 ° C. After putting it in the cooking oil heated before and after, put it in the autoclave which is a high temperature / high pressure kettle shown in FIGS. 1 and 6, for example, 100 ° C. or higher, or 121 ° C. or higher, or Immediately after heating at high temperature and high pressure using vapor pressure at 150 ° C or higher, 200 ° C or higher, 250 ° C or higher, 300 ° C or higher, or 350 ° C or higher, for example, -100 kilopascals The bone-containing chicken is dehydrated by dehydrating air or water, which is a very small bubble, that is contained in the bone constituting the bone skeleton of the meat. Composed of meat and bones For the purpose of eating the bone skeleton and, more bone-in chicken constituting the meat and bones of the bone with a chicken more tender state flesh and bones, and its processing method.

As for (c), the main cause of arthritis is the lack of hyaluronan, calcium and collagen (hereinafter abbreviated as hyaluronan). A chicken or bovine bone containing the bone marrow of a bird such as sheep, goat, horse, cow, or chicken (hereinafter abbreviated as chicken or cow) which is a mammal containing this hyaluronic sun The main cause of arthritis is to prevent and treat arthritis by simply ingesting hyaluronsan and calcium by pulverizing the powder into a food material.

In (d), the main cause of arthritis is the lack of hyaluronan, calcium, and collagen (hereinafter abbreviated as hyaluronan). For the purpose of easily ingesting this hyaluronic sun, bones separated from chickens or bones constituting the skeleton of cows are shown in FIG. 1 and FIG. Inside, for example, 100 ° C or higher, or 121 ° C or higher, or 150 ° C or higher, or 200 ° C or higher, 300 ° C or higher, or 350 ° C or higher, using vapor pressure and heating at high temperature and high pressure. In addition, immediately after, for example, the pressure is reduced to a vacuum state of −100 kilopascals, and it is a very small bubble contained in the chicken, the chicken constituting the cow's skeleton, or the cow's bone. By dehydrating air or water, the chicken, or the chicken that made up the cow's skeleton, or the cow's bone, the chicken after processing the cow's skeleton and bone into a softer state, or the cow's skeleton and bone, After drying the water content of bovine bone to a water content of 0.6% or less, for example, a jet mill or a lindex mill (hereinafter abbreviated as a jet mill) Is used, for example, as a food additive containing calcium and hyaluronic sun in a fine powder of 50 μm or less or 100 μm or less. Alternatively, a chicken meat and bone as a food additive that can be eaten as a hyaluronic sun such as flicker and a calcium additive, and a processing method thereof.

(E) includes a leg part with a chicken bone, or a thigh part with a bone, or a part with meat and bones of a chicken wing, or a pork rib A piece of meat, or a piece of meat with a cow rib, or a piece of meat with a sheep, or goat, or horse, or other livestock bone (hereinafter abbreviated chicken, Or chicken meat), for example, the inside of edible oil heated to around 170 ° C., the surface of the chicken meat with bone, starch, bread crumbs, or boned chicken Before putting the meat into the cooking oil heated to around 170 ° C., put it in the autoclave, which is a high-temperature and high-pressure kettle shown in FIG. 1 and FIG. Or 121 ° C or higher, or 150 ° C or higher, or 200 ° C or higher, or 2 After heating at high temperature and high pressure using vapor pressure at 50 ° C or higher, 300 ° C or higher, or 350 ° C or higher, immediately after reducing the pressure to a vacuum of -100 kilopascals, for example, The bones that make up the skeleton of the chick meat with the bone contain the air, which is a very small bubble, or the water is dehydrated and dried to form the chick meat and bone with the bone. After softening the bones of the bones and bones of bones that make up the bones and bones that make up the bones, the bones of the bones that contain bones are contained in For example, the moisture content is dried to a moisture content of 0.6% or less, and then pulverized into fine powder, and the hyaluronic sun, calcium, and collagen contained in chicken bone are added to the food additive. Chicken meat and bones Processing method.

(F) includes a leg part with a chicken bone, or a thigh part with bone, or a part with meat and bones of a chicken wing, or a pork rib A piece of meat, or a piece of meat with a cow rib, or a piece of meat with a sheep, or goat, or horse, or other livestock bone (hereinafter abbreviated chicken, Or chicken meat), for example, the inside of edible oil heated to around 170 ° C., the surface of the chicken meat with bone, starch, bread crumbs, or boned chicken After the meat is put into the cooking oil heated to around 170 ° C., it is put into the autoclave which is a high temperature / high pressure kettle shown in FIG. 1 and FIG. 121 ° C or higher, or 150 ° C or higher, or 200 ° C or higher, or 2 After heating at high temperature and high pressure using vapor pressure at 0 ° C or higher, 300 ° C or higher, or 350 ° C or higher, immediately after reducing the pressure to a vacuum of -100 kilopascals, for example, The bones that make up the skeleton of the chick meat with the bone contain the air, which is a very small bubble, or the water is dehydrated and dried to form the chick meat and bone with the bone. After softening the bones of the bones and bones of bones that make up the bones and bones that make up the bones, the bones of the bones that contain bones are contained in For example, the moisture content is dried to a moisture content of 0.6% or less, and then pulverized into fine powder, and the hyaluronic sun, calcium, and collagen contained in chicken bone are added to the food additive. Chicken meat and bones Processing method.

As for (g), since hyaluronan, calcium, and collagen are contained in a large amount in the inside of the spine that constitutes the skeleton of seafood, for example, sarcophagus or coral, and in the skin of the fish The above-described pulverization means is used to pulverize the whole body including the spine of sea bream such as sarcophagus or sea bream into fine powder, and hyaluronan, calcium and collagen contained in the seafood. Is used as an additive for foodstuffs. Fish meat and bones, such as sarcophagus or sea bream, which are seafood, and processing methods thereof.

As (h), eat the whole bone including the backbone of chickens such as chickens with bones, chicken meat, sea urchin, or sea bream, as explained in (a) to (g) above. When it is used as a food, or when it is pulverized into fine powder, if it is processed as described below, the bones such as chicken with more bones, or chicken meat, or sarcophagus containing a spine of seafood, or a spine Can be softened. For example, using a STERI-ACEVC2 type or an autoclave which is a high-temperature and high-pressure decompression pot shown in FIGS. 1 and 6, the processing means of (1) is a processing means of reduced pressure → heating → reduced pressure. To do. As the processing means of (2), the processing means of heating → depressurization is used. As processing means of (3), after injecting nitrogen or argon (hereinafter abbreviated as nitrogen) as an inert gas after depressurization → depressurization into the autoclave, heating → depressurization process means According to the above, it has been found that it is possible to produce a food that can be eaten by softening whole bones including bones such as chickens with bones, chicken meat, sarcophagus, or salmon.

The purpose of (i) is to soften the whole bone including the spine, such as chicken with bone, chicken meat, stone wall, or salmon (hereinafter abbreviated chicken meat with bone). The processing means of the reference example will be described below.

First, as the first processing means, the internal pressure of the autoclave, which is a high-temperature / high-pressure decompression kettle containing bone meat with bone, is, for example, -10 kilopascals or less, or -20 kilopascals or less, Or, after decompressing to -40 kilopascals or less, or -60 kilopascals or less, or -80 kilopascals or less, or -100 kilopascals or less, the second processing means is a chicken meat with bone The internal pressure of the autoclave, which is a high-temperature / high-pressure decompression kettle, is set to 100 ° C using steam pressure heated to a high temperature / high pressure of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more using high-temperature steam pressure. After heating at a high temperature / high pressure of 121 ° C. or higher, or 135 ° C. or higher, or 150 ° C. or higher, 200 ° C. or higher, or 350 ° C. or higher, the third processing means is a high temperature / high pressure decompression. After exhausting high-temperature and high-pressure steam from the inside of the autoclave, as a fourth processing means, the internal pressure of the autoclave that is a high-temperature and high-pressure decompression kettle containing bone meat with bone is less than -10 kilopascals , Or -20 kilopascals or less, or -40 kilopascals or less, or -60 kilopascals or less, or -80 kilopascals or less, or -100 kilopascals or less, and the vacuum is applied to form a chicken with bone. The very small air bubbles that are contained are degassed, and the air bubbles are expelled from the inside of the boned chicken meat in a vacuum and discharged, thereby forming the boned chicken meat. It turned out that the bones of the skeleton are soft.

In addition, clams in which clams (hereinafter abbreviated as clams), such as clams, swordfish, clams, salvos, red clams, avian clams, scallops, and oysters, are used. Using a pinch, vinyl tape, rubber band, shrink wrap, stretch film wrap, deep drawing vacuum wrap, or other processing means (hereinafter abbreviated as shrink wrap) The shells of the clams are forcibly closed by using shrink wrapping from the top and bottom of the two shells centering on the contents of clams. Using this shrink wrap, the clam shells that have been clasped by using the shrink wrap from the top and bottom of the clam shell from the top and bottom are refrigerated or frozen for commercial use. Alternatively, freeze-dried product. Or by using other drying means to make a commercial product, for example, clams that are completely closed in about 1 minute when placed in an aqueous solution, hot water, or boiling water The upper and lower two shells, which are closed around the contents, open their mouths up and down. As described above, the clam shell with two shells centering on the contents of the clam shell is used as a commercial product. Or freeze it to make a product. Alternatively, freeze-dried product. Or it is dried and used as a commercial product, so it can be stored for a long period of time, and can be consumed in very small quantities. is there. But clams are dead. Two clams of the clam shells on the top and bottom of the clam shell, with the clam shell as the center.

Furthermore, for the purpose of eating seafood together with the bones and taste of the skeleton that constitutes horse mackerel, mackerel, sardines, okoze, flounder, sarcophagus, or sea bream (hereinafter abbreviated as seafood), For example, in order to soften the skeleton bones constituting the skeleton of the shark, the shark fish body is placed in the autoclave, which is a high-temperature, high-pressure kettle, as shown in FIG. 1 and FIG. For example, using high-temperature and high-pressure vapor pressures of 100 ° C or higher, or 121 ° C or higher, or 150 ° C or higher, or 200 ° C or higher, or 250 ° C or higher, or 300 ° C or higher, or 350 ° C or higher. And need to be heated. However, when seafood (hereinafter abbreviated as a trout) is placed in the autoclave shown in FIGS. 1 and 6 and heated to a high temperature and a high pressure, (1) has the following disadvantages: Since the bones and taste of the skeleton that make up the shell are extremely soft, there is a disadvantage that the fish body cannot be handled while maintaining the shape of the fish body. In addition, (2) has the disadvantage that when the heel and the heel are stacked and heated inside the high-pressure kettle, the skin of the heel and the protein that constitutes the skin of the heel are bonded and joined together. There is a drawback that disappears. As a means for solving the problems (1) and (2), each fish body of each sea bream, which is a raw seafood that has been landed, is, for example, shrink wrapping, FIG. 1 and FIG. 6 show a bag that has been shrink-wrapped using stretch film packaging, deep-drawing vacuum packaging, or other processing means (hereinafter abbreviated as shrink packaging). In the autoclave, which is a high temperature / high pressure kettle, for example, even if heated at a high temperature of 121 ° C. or higher and high pressure, the shape of the sea bream is still maintained You will be able to handle fish. In addition, even if the salmon fish and the salmon fish are piled up, the protein constituting the salmon skin adheres and joins so that the salmon fish and the salmon fish do not join. Seafood such as sea bream and its processing method.

The clam shells in which bivalves (hereinafter abbreviated as clams) such as clams, swordfish shells, clams, salvo shells, red shells, bird shells, scallops and oysters are shown in FIG. And put in an autoclave (hereinafter abbreviated as autoclave) which is a high-temperature, high-pressure kettle shown in FIG. 6 and, for example, sterilize by heating at 100 ° C. or higher, or 121 ° C. or higher, and By heating one of the clams of a clam, the clam of the clam is cut, and a clam shell that opens the upper and lower shells around the clam clam shell is attached. By heating the clams of clams using, for example, washing pinches, rubber bands, shrink wrapping, or other processing means (hereinafter abbreviated as washing pinches) Bivalve Two clams of clams with wide open mouths of clam shells using a washing pinch, and two shells centering on the contents of clams using a washing pinch from above and below forcibly Close. Using this washing pinch, centering on the clam shell contents, when two shells are forcibly closed from above and below using the washing pinch, the two shells are closed centering on the clam shell contents. For the purpose of allowing the aqueous solution, hot water, or boiling water to enter the clam shell more instantly, it is about 2 mm between the two shells of the clam shell and the shell. For the purpose of forming a clear gap, as shown in FIG. 16, when two shells are forcibly closed by using a washing pinch from the top and bottom centering on the contents of clams, clams For example, as shown in FIG. 16, a toothpick, a skewer used for burning, or a bamboo basket (hereinafter abbreviated as a toothpick), etc. The top and bottom of clams With a toothpick sandwiched between the shell and shell, a laundry pinch was used to forcibly close the two shells using the laundry pinch from the top and bottom, centering on the contents of the clam shell. Clam shells obtained by removing toothpicks sandwiched between clams between the upper and lower clams of clams from the clams after freezing clams are refrigerated or frozen for commercial use. Alternatively, freeze-dried product. Or by using other drying means to make a commercial product, for example, clams that are completely closed in about 1 second when placed in an aqueous solution, hot water, or boiling water The upper and lower two shells, which are closed around the contents, open their mouths up and down. The purpose of using clams with shells with two shells at the top and bottom centering on the contents of the clams that have been dried by heat treatment and sterilization is, for example, placed inside cup ramen. Or put in the cup soup. In addition, as a raw material for instant soup, heat treatment is characterized by being able to be stored for a long time and consumed in very small quantities, but clams are dead. Two clams of the clam shells on the top and bottom of the clam shell, with the clam shell as the center.

In addition, Nissen Processing Co., Ltd., Nissen Division, located in 1-chome, Hamamachi, Shonan City, Aichi Prefecture, has a product name of, for example, STERI-ACEVC2 type, or FIG. The ramen that is deep-fried using an autoclave (hereinafter abbreviated as “autoclave”) that is a high-temperature / high-pressure decompression kettle shown in FIG. 6, or the raw noodles according to the following (1) to (14) Various kinds of noodles (hereinafter, abbreviated as ramen or noodles for short) whose main ingredients are wheat flour such as dry noodles and buckwheat flour, for example, the STERI-ACEVC2 type described above, or the figure 1 and FIG. 6, the autoclave which is a high-temperature / high-pressure decompression kettle is used, and the processing means (1) is a processing means of reduced pressure → heating → reduced pressure. As the processing means of (2), the processing means of heating → decompression is used. As processing means of (3), after injecting nitrogen or argon (hereinafter abbreviated as nitrogen) as an inert gas after depressurization → depressurization into the autoclave, heating → depressurization process means Invented and discovered that it is possible to remove extremely small air bubbles contained in ramen or noodles, or to remove the hollow portion and cause shrinkage.
As a result, a ramen having a maximum mass per unit area, a ramen having a strong stiffness, a strong texture, and a strong tensile strength, and a processing method thereof.

In addition, in the following 1st to 4th, the processing steps aimed at removing the extremely small air bubbles contained in the ramen or noodles, or removing the hollow portions and contracting them are explained. To do.
First, as the first processing means, the internal pressure of the autoclave, which is a high-temperature, high-pressure decompression kettle containing noodles, is set to, for example, -10 kilopascals or less, or -20 kilopascals or less, or -40 kilos. Autoclave which is a high-temperature and high-pressure decompression kettle containing noodles as the second processing means after decompressing to less than Pascal, or less than -60 kilopascal, or less than -80 kilopascal, or less than -100 kilopascal Using the vapor pressure heated to high pressure and high pressure of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more using high-temperature vapor pressure, 100 ° C or more, or 121 ° C or more, Alternatively, after heating at a high temperature / high pressure of 135 ° C. or higher, 150 ° C. or higher, 200 ° C. or higher, or 350 ° C. or higher, the third processing means is an autoclay that is a high-temperature / high-pressure decompression kettle. After exhausting high-temperature and high-pressure steam from the inside, as a fourth processing means, the internal pressure of the autoclave which is a high-temperature and high-pressure decompression pot containing noodles is -10 kilopascals or less, or -20 kilopascals or less Or -40 kilopascals or less, or -60 kilopascals or less, or -80 kilopascals or less, or -100 kilopascals or less. The bubbles are degassed, the air bubbles are expelled from the inside of the noodles and discharged in a vacuum, and the mass per unit area becomes the largest noodles, so the noodles are strong, Raw noodles, dry noodles and deep-fried ramen can be formed that have a strong texture and a high tensile strength.

An oil-fried noodle (hereinafter abbreviated as ramen), which is currently on the market and has a name of instant Chinese noodles, is a high-temperature, high-pressure kettle shown in FIGS. 1 and 6. Inside, for example, 100 ° C or higher, or 121 ° C or higher, or 150 ° C or higher, or 200 ° C or higher, or 300 ° C or higher, or 350 ° C or higher. After that, when the vacuum is set to around 100 kPa, the reason why the deep-fried ramen becomes stronger and the response is strong is to mix the aqueous solution into the flour, which is the main ingredient of ramen. The noodle dough was kneaded after mixing and kneading. Subsequently, this noodle dough is subjected to compound rolling using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10, and with a wave. Cut out into noodle strings. After cutting this noodle string into a length of 30 cm, filling it into a mold one by one and putting it in an edible oil of about 170 ° C., the water contained in the noodle string evaporates. When the moisture contained in the noodle strings evaporates, a hollow portion is formed inside the noodle strings. For the purpose of shrinking and compressing the hollow portion formed inside the noodle strings, the ramen that has been fried from the noodle strings is shown in FIGS. 1 and 6 as shown in FIGS. Immediately after heating in an autoclave and heating at high temperature and high pressure, evacuation of -100 kilopascals will cause the hollow portion inside the noodle strings to shrink and compress. Become. As a result, a ramen having a maximum mass per unit area, a ramen having a strong stiffness, a strong texture, and a strong tensile strength, and a processing method thereof.

In addition to the ramen that has been deep-fried as described above, all of the noodles mainly composed of wheat flour and buckwheat flour such as raw noodles and dry noodles described in (1) to (14) below: When the processing means for noodles of the present invention is applied to products, raw noodles with strong stiffness, strong response and strong tensile strength, and ramen that is deep-fried can be formed.
(1) Raw noodles (various raw noodles)
(2) Fried noodles (boiled-type bag noodles)
(3) Fried noodles
(4) Fried noodles (cup type udon)
(5) Non-fried noodles (pot cooked noodles)
(6) Non-fried noodles (cup type Chinese soba 1)
(7) Non-fried noodles (cup type Chinese soba 2)
(8) Non-fried noodles (cup type pasta)
(9) Stick noodles (10) Stick udon (11) Spaghetti (12) Macaroni (13) Noodle soup (14) Dry noodle soba (stick soba)

In addition, for the purpose of making brown rice, germinated rice, and germinated brown rice (hereinafter abbreviated as germinated brown rice) extremely soft and improving the texture, the ramen or noodles described above are contained. This is a processing technique that removes the extremely small air bubbles or cavities and contracts them. Using the STERI-ACEVC2 type described above or the autoclave which is a high-temperature / high-pressure decompression pot shown in FIGS. 1 and 6, the processing means of (1) is reduced pressure → heat → A decompression processing means is used. As the processing means of (2), the processing means of heating → depressurization is used. As processing means of (3), after injecting nitrogen or argon (hereinafter abbreviated as nitrogen) as an inert gas after depressurization → depressurization into the autoclave, heating → depressurization process means The germinated brown rice, or the brown rice contains the germinated brown rice, or the brown rice epidermis when the moisture becomes high-temperature and high-pressure steam and is expelled into the vacuum. Invented that germinated brown rice or brown rice is extremely soft and has a good texture by breaking and destroying the germinated brown rice or the skin of brown rice when it is expelled into vacuum under high temperature and high pressure steam I made a discovery.

When brown rice is polished into white rice, about 10% of rice bran is generated. The purpose of rice polishing is to improve texture and digestion. Therefore, for example, when brown rice is soaked in water, for example, for one day, two days, or three days or more, for the purpose of allowing the brown rice to absorb moisture in a saturated state, Germinates (hereinafter abbreviated as germinated brown rice). Put this germinated brown rice in a high pressure kettle or an electric furnace, for example, heat to 100 ° C or higher, or 121 ° C or higher, or 140 ° C or higher, or 200 ° C or higher, or 300 ° C or higher, and immediately after that, vacuum When the pressure is reduced to a state, firstly germinated brown rice absorbing moisture in a saturated state can be dried. Secondly, the growth of germinated brown rice can be stopped at high temperature and high pressure. Thirdly, by bringing the germinated brown rice into a high-temperature and high-pressure state, the nutritional value of the carbohydrates, gluten, and other proteins contained in the brown rice is further enhanced, and the crunchiness is softened. Fourth, the GABA necessary for the growth of the human body is formed in the germinated brown rice in the germinated portion of the germinated brown rice. Fifth, there is an effect of germinating brown rice that can be sterilized and stored for a long time.

For the purpose of making brown rice the same texture and softness as that of white rice, the high temperature and high pressure kettle shown in FIG. 1 and FIG. 6 shows the brown rice after soaking it for about 6 hours in the aqueous solution. In an autoclave, for example, 121 ° C. or higher, 140 ° C. or higher, 200 ° C. or higher, or 300 ° C. or higher, and at the same time, water vapor of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more After using steam to steam for about 20 minutes and steam, the internal pressure of the autoclave is reduced to a vacuum of about minus 1 atm. When it is driven into the autoclave in a vacuum state, the skin, which is the epidermis, is destroyed and softened, and if the moisture content of brown rice is 0.6% or less, the texture and softness should be the same as that of white rice But There comes effect.

FIG. 1 is a longitudinal sectional view of a raw noodle soup C having a length of about 170 cm suspended from an aluminum rod B or a bamboo rod B inside an autoclave A which is a pressure vessel. FIG. 2 shows a plan view in which a raw noodle samen C having a length of about 170 cm is suspended from an aluminum rod B or a bamboo rod B inside an autoclave A which is a pressure vessel. Figure 3 shows a ball mill with holes smaller in diameter than cereals and beans. FIG. 4 shows a side view of a ball mill in which a hole having a diameter smaller than that of cereals and beans is formed on the side surface of the ball mill containing cereals or beans having moisture absorbed in a saturated state. FIG. 5 shows a front view of a ball mill in which a hole having a diameter smaller than that of cereals and beans is formed on the front surface of the ball mill containing cereals or beans having moisture absorbed in a saturated state. A high-temperature vacuum kettle with a structure that allows high-temperature and high-pressure steam to pass through the outer part (A) of the autoclave, which is a high-temperature vacuum kettle with a double structure, and the intermediate part (Q) of the inner part (P) 2 FIG. 6 shows a longitudinal sectional view in which a stirrer (W) is installed in the autoclave having a heavy structure and germinated brown rice (X) and the like are placed therein. A high-temperature vacuum kettle with a structure that allows high-temperature and high-pressure steam to pass through the outer part (A) of the autoclave, which is a high-temperature vacuum kettle with a double structure, and the intermediate part (Q) of the inner part (P) 2 FIG. 7 shows a vertical cross-sectional view in which a stirrer (W) is installed inside the autoclave having a heavy structure and germinated brown rice (X) and the like are placed therein. A high-temperature vacuum kettle with a structure that allows high-temperature and high-pressure steam to pass through the outer part (A) of the autoclave, which is a high-temperature vacuum kettle with a double structure, and the intermediate part (Q) of the inner part (P) 2 FIG. 8 shows a longitudinal sectional view in which the stirrer (W) is installed inside the autoclave having a heavy structure. A high-temperature vacuum kettle with a structure that allows high-temperature and high-pressure steam to pass through the outer part (A) of the autoclave, which is a high-temperature vacuum kettle with a double structure, and the intermediate part (Q) of the inner part (P) 2 FIG. 9 shows a longitudinal sectional view in which a shelf (U) for placing seafood (V) and the like, a heating wire (S), and a stirring device (W) are installed in an autoclave having a heavy structure. A double structure that is a high-temperature vacuum kettle with a structure that allows high-temperature and high-pressure steam to pass through the outer part of the autoclave, which is a high-temperature vacuum kettle with a double structure, and the middle part (Q) of the inner part (P). FIG. 10 shows a longitudinal sectional view in which a shelf (U) for placing seafood (V) and the like and a stirring device (W) are installed inside the autoclave. For example, FIG. 11 is a vertical cross-sectional view of a clam shell in which the clam shells are heated to, for example, 100 ° C. or higher, or 121 ° C. or higher and the mouths of the two clam shells are opened widely. ing. As shown in FIG. 11, the clams that are alive are heated, for example, to 100 ° C. or higher, or 121 ° C. or higher, and the two clam shells at the top and bottom of the clams are opened widely. FIG. 12 shows a vertical cross-sectional view of a clam shell in a state where two clams of the clam shell with the contents are forcibly closed from above and below using a washing pinch. For example, after heating a clam shell that is alive using a washing pinch to close the mouths of the upper and lower clam shells, for example, at 100 ° C or higher, or 121 ° C or higher, FIG. 13 is a longitudinal sectional view of a clam shell in a state where the upper and lower shells of the shell are closed using a washing pinch and are frozen, freeze-dried, or dried using other drying means. It shows. For example, after heating the clams that are alive to the top and bottom of the clams using the shrink wrapping means, the clams are heated to 100 ° C or higher or 121 ° C or higher. Fig. 2 is a vertical cross-sectional view of a clam shell in a state where two shells of the upper and lower shells are frozen using a shrink wrapping means, or freeze-dried, or dried using other drying means. 14. A small hole on the surface of a bag forming a shrink wrap made of polypropylene film, polyethylene film, polyester film, vinyl chloride film, or other film that forms live wrap clams In a state where the mouths of the upper and lower shells of clams are forcibly closed using a shrink wrapping means formed of a plurality of two or more places, for example, heating to 100 ° C or higher, or 121 ° C or higher After that, the clam shells in a state where the upper and lower clam shells of the clam shell are frozen in the closed state using the shrink wrapping means, or freeze-dried, or dried using other drying means A surface view is shown in FIG. A clam that opens a clam shell of a clam by opening a clam shell that is alive by, for example, heating a clam shell that is alive using, for example, a vapor pressure of 100 ° C. or higher. When forcibly closing the top and bottom of the shell using a washing pinch, the two shells are closed inside the clam shell, and an aqueous solution, hot water, or boiling water is inside the clam. With the aim of making the inside of the shell more instantly entered, the contents of clam shells are mainly used for the purpose of forming a gap of about 2 mm between the two shells of the clams and the shells. FIG. 16 shows a vertical cross-sectional view of a state in which a toothpick is sandwiched between two upper and lower shells and a shell.

Into the noodle-made ramen, which is made from noodles made by adding an aqueous solution to wheat flour, which is a raw material for ramen, extremely small air bubbles are mixed.
For the purpose of removing such extremely small air bubbles, it is placed in an autoclave, which is a high-temperature, high-pressure kettle, and heated to, for example, 121 ° C. or higher. A unit of raw noodles ramen, or ramen noodles of Chinese noodles, and the noodles of the raw noodles by expelling into the vacuum the very small air bubbles that exist inside the fried noodles (hereinafter referred to as ramen). Maximize the mass per mass. As a result, the noodles are firm, crunchy, strong in tension, glossy and transparent.

Raw noodles in the form of raw noodles made by adding water to wheat flour, salt, edible vegetable oil, and starch, which are the raw materials for dried somen, and kneading them into raw noodles, are heated at high pressure and high pressure, for example, at a temperature of about 120 degrees Celsius. Or, put the raw noodle state soyen inside the high-temperature / high-pressure kettle of high temperature / high pressure steam of about 2 atmospheres, steam it at high temperature / high pressure, and characterize the carbohydrates contained in the flour and starch, α ( After changing the property from (alpha) to β (beta), the raw noodles are dried, and the dried somen is formed as a manufacturing process for producing dried somen. By changing the properties of wheat flour and starch, which are raw materials for dried somen, from α (alpha) to β (beta) Example 1 is to provide dried somen.

After putting the raw noodles in the autoclave, which is a high-temperature and high-pressure vessel, the internal temperature of the high-pressure kettle is, for example, 126 ° C or higher and the vapor pressure is 1 atm or 2 atm. After heating the raw noodle soup using steam, the internal pressure of the high pressure kettle is further reduced to an ultra-vacuum state of about minus 1 atm using a vacuum pump or other means. Reduce the pressure to a vacuum state, take out all the steam present inside the high-pressure kettle to the outside, the amount of moisture contained in the raw noodles samen or grains that have absorbed moisture in a saturated state, For example, by setting it to 0.6% or less, after making dried somen or cereals almost completely dry, the internal pressure of the high-pressure kettle is returned to 1 atm which is the same as the outside, and the water content is 0. Dried somen or less than 6 percent After removing the cereal from the inside of the high-pressure kettle and dehumidifying it by drying it in the sun or drying it naturally, the raw noodles or the cereals are heated, and the raw noodles or the cereal carbohydrates or semen Changing raw wheat flour or starch from α (alpha) to β (beta) properties and simultaneously drying raw noodles samen or grains that have absorbed moisture in a dry state It can be eaten just by pouring hot water or by pouring hot water in the hot water by simultaneously forming the hot water with hot water, but forming the dried dry somen at the same time. Changing the raw flour or starch, which is a raw material for dry noodles, from α (alpha) to β (beta), characterized by providing a bar-shaped dried somen , Dry raw noodles or dried cereals that have absorbed moisture; change the flour or starch, which is the raw material of the somen, from α (alpha) to β (beta) to provide a bar-shaped dried somen This is referred to as Example 2.

Hot water boiling or boiling cereals such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans such as soybeans, red beans, peas (hereinafter abbreviated as cereals or beans) The state of carbohydrates that make up cereals, which is the state of cereals that can be eaten by simply putting cereals in hot water without boiling inside, the nature of α (alpha) to β (beta) Of the carbohydrates that make up dry cereals, providing cereals that can be eaten by simply immersing the cereals in hot water or pouring hot water over the cereals Example 3 is to provide dried cereals and beans by changing the properties from α (alpha) to β (beta).

As shown in Fig. 1, using raw noodles samen C in an autoclave, which is a high-temperature and high-pressure kettle, and raw noodles samen using an aluminum bar B or bamboo bar B, In the state where the noodle somen C is hung from the top to the bottom, put it inside the autoclave, and set the internal temperature of the autoclave, for example, the temperature is 126 ° C or higher, the vapor pressure is 1 atm, or 2 to 3 atm. Using the above steam pressure, after changing the properties of hydrocarbons, which are raw materials for raw noodles, from α (alpha) to β (beta), the internal pressure of the high-pressure kettle exceeds minus 1 atm. In a vacuum state, the internal pressure of the high pressure kettle is reduced to a vacuum state through a pipe E that is connected to the vacuum pump and depressurizes the inside of the autoclave to a vacuum state by using a vacuum pump or other means. Steam present inside Dried soy noodles that are almost completely dry by making the amount of moisture contained in the cereals that have been made to the outside and all of the raw noodles or cereals that have absorbed moisture in a saturated state After making the cereals, return the internal pressure of the high-pressure kettle to the same atmospheric pressure as the outside, and then remove the dry somen or cereals containing less than 0.6% of the moisture content from the inside of the high-pressure kettle to remove the residual heat. Removing and removing the raw noodles or cereals in which moisture has been absorbed in a dry state at the same time, while the raw noodles or cereals are hot in hot water, completely By simultaneously forming dry soy or cereals that are dried, the dried somen or cereals in a stick state that can be eaten simply by pouring hot water or pouring hot soy or cereals in hot water And Example 4 to provide the formation of a 燥穀 acids.

Inside the high-temperature, high-pressure high-pressure kettle, saturate-absorbed cereals, rice cake, white rice, germinated rice, brown rice, wheat, corn, and other cereals, and soybeans, red beans, peas, and other beans As shown in FIGS. 3, 4, and 5, the inside of the autoclave A 1 at a high temperature and high pressure is used for the purpose of preventing adhesion and steaming when steamed using high steam pressure. A ball mill in which a hole is formed in the side wall of the ball mill K that is charged with steam inside the autoclave A is used. Alternatively, a hole N is formed in the front part of the ball mill as shown in FIG. 5, and a very small ceramic ball L is put in the ball mill K together with grains and beans O that have absorbed saturated moisture. Use with rotating roll M at low speed. Or, after heating the raw noodle soup using steam having a temperature of 121 ° C. or higher and a vapor pressure of 1 atmosphere or 2 atmospheres or more, Reduce the internal pressure of the high-pressure kettle to a vacuum by using a vacuum pump or other means to bring the internal pressure to an ultra-vacuum state of about minus 1 atmosphere, and remove all the steam present inside the high-pressure kettle. Take the dried noodles or cereals O that are less than 0.6% from the inside of the high-pressure kettle to remove the residual heat. And removing the raw noodles or dried cereals that have absorbed moisture in a dry state, while the raw noodles or cereals are completely hot while using hot water, Dry saw By forming the down or cereals simultaneously, or the dried noodle or cereal immersed inside the hot water, and Example 5 to provide a dry noodle or dry cereal bar ready to be eaten just pour hot water.

The present invention is a rod-shaped dried somen, rod-shaped dried udon, rod-shaped dried buckwheat noodles, rod-shaped dried champon noodles, rod-shaped dried ramen, rod-shaped dried spaghetti, and dried macaroni (hereinafter abbreviated, Flour, which is a raw material of dried somen that is in a state in which it can be eaten by simply putting the dried somen into the hot water without boiling in the boiling hot water. By providing dry somen that changes the properties of carbohydrates that are starches from α (alpha) to β (beta) properties, it is possible to form dry somen that can be eaten simply by soaking it in hot water. Because it is intended, it can be widely used in instant foods.

Further, the present invention cooks or boiles grains such as white rice, germinated rice, brown rice, wheat, and corn, and beans such as soybeans, red beans, and peas (hereinafter abbreviated as grains or beans). Without boiling in the hot water, just put the cereal in the hot water, you can eat the cereal, the state of the carbohydrates that make up the cereal, from α (alpha) to β (beta) The dry cereal is characterized by providing a cereal that can be eaten by simply immersing the cereal in hot water or pouring hot water over the cereal by forming cereals that have been changed to properties Since it can be used for processing dried cereals whose carbohydrate properties are changed from α (alpha) to β (beta) properties, it can be widely used in instant foods.

In addition, instant bar-shaped dry noodles, instant bar-shaped dried udon, instant bar-shaped dried soba noodles, instant bar-shaped dried champon noodles, instant bar-shaped dried ramen, instant bar-shaped dried spaghetti, and instant bar-shaped Dried macaroni (hereinafter abbreviated as instant dried somen), or grains such as white rice, germ rice, brown rice, wheat and corn, and beans such as soybeans, red beans and peas (hereinafter abbreviated as cereals or beans) Can be eaten by simply putting the cereal in the hot water without cooking it in the boiling hot water, or it can be widely used as an instant food processing technology is there.

A Pressure vessel outside the autoclave, which is a high-pressure vessel
B Aluminum stick, bamboo stick, or wooden stick
C Raw noodles
D Pipe for blowing high-pressure steam
E Pipe connected to a vacuum pump to reduce the pressure inside the autoclave to a vacuum state.
F Drain valve
G Autoclave lid
H Welded part
I Valve that shuts off the vacuum pump
J End plate made of iron plate
K ball mill
L Ceramic ball
M rotating roll
N small hole for blowing steam into the ball mill
O Grain or beans P Pressure vessel Q forming a high-temperature high-pressure autoclave in the inner part of the autoclave (A) Q Double-layered autoclave R with a high-temperature high-pressure steam passage Heater S and T Heating electric wire U Drying shelf V Seafood, dried somen, or raw noodle somen W Stirrer X Germination brown rice Y Aqueous solution Z Pipe for sending steam or air at high temperature and high pressure
a clam shell
b Contents of clams
c Laundry pinch or launder scissors (hereinafter abbreviated as laundry pinch)
d Bag made of polypropylene film, polyethylene film, polyester film, vinyl chloride film, or other film (hereinafter abbreviated as shrink wrapping)
e For example, a small hole of 1 mm or 2 mm for releasing air formed in the central part of the film of shrink wrapping f toothpick or bamboo skewer or bamboo spatula (hereinafter referred to as toothpick for short)

Claims (36)

Raw noodles in the form of raw noodles made by adding water to wheat flour, salt, edible vegetable oil, and starch, which are the raw materials for dried somen, and kneading them into raw noodles, are heated at high pressure and high pressure, for example, at a temperature of about 120 degrees Celsius. Or put the raw noodle-shaped somen inside the high-temperature and high-pressure kettle of high-temperature and high-pressure steam of about 2 atmospheres, steam it at high temperature and high pressure, and change the hydrocarbon properties of wheat flour and starch from α (alpha) to β After changing to the nature of (Beta), by drying the raw noodles and forming the dried somen as a manufacturing process for producing dried somen, you can eat it just by soaking it in hot water A method for processing dried noodles, wherein the properties of wheat flour and starch, which are raw materials for dried somen, are changed from α (alpha) to β (beta), Place. Hot water that cooks or boils grains such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans such as soybeans, red beans, and peas (hereinafter abbreviated as grains or beans) It is the state of cereals that can eat cereals just by putting cereals in hot water without boiling inside, and the properties of hydrocarbons constituting cereals are changed from α (alpha) to β (beta) The dry cereal is characterized by providing a cereal that can be eaten by simply immersing the cereal in hot water or pouring hot water over the cereal by forming cereals that have been changed to properties And a device for processing dried cereals in which the properties of carbohydrates are changed from α (alpha) to β (beta). After putting raw noodles in a high-temperature and high-pressure kettle, next use the internal temperature of the high-pressure kettle, for example, steam with a temperature of 126 ° C or higher and a vapor pressure of 1 atmosphere or 2 atmospheres or more. Then, after heating the raw noodles, the internal pressure of the high pressure kettle is further reduced to an ultra-vacuum state of about minus 1 atm using a vacuum pump or other means, and the internal pressure of the high pressure kettle is evacuated. The amount of water contained in the raw noodles samen or cereal that has absorbed moisture in a saturated state is reduced, for example, After making the dried somen or cereals almost completely dry by setting it to 6% or less, after returning the internal pressure of the high-pressure kettle to 1 atm, which is the same as the outside, the water content is less than 0.6% The dried somen or cereals inside the high-pressure kettle After removing the residual heat, drying the sun or natural drying, and dehumidifying the raw noodles, the raw noodles or cereals, the raw noodles raw materials or cereal carbohydrates, or the raw wheat flour or starch Changing from the α to β properties and drying the raw noodles or the cereals that have absorbed moisture in a dry state are performed simultaneously, and the raw noodles are heated using hot water. However, it is characterized by providing a bar-shaped dried somen that can be eaten by just immersing the dried somen in hot water or pouring hot water by simultaneously forming completely dried dried somen. The wheat flour or starch, which is the raw material of dry noodles, is changed from α (alpha) to β (beta) properties, and the raw noodles are absorbed in a saturated state. Flour or cereal raw material that has processing method of dry cereal with varying starch from the alpha (alpha) on the nature of the beta (beta), and its device. Grains such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat and corn, and beans such as soybeans, red beans and peas (hereinafter abbreviated as cereals or beans), for example, Grains or beans that have been soaked in water and have absorbed moisture in the cereals or beans are absorbed into the autoclave, which is a high-temperature, high-pressure, high-pressure kettle, soaked raw noodles in a saturated state or moisture. After adding the cereals or beans, the temperature of the internal pressure of the high-pressure kettle is set to, for example, a steam pressure of 121 ° C. or higher and a vapor pressure of 1 atm or 2 atm. After heating, next, the internal pressure of the high pressure kettle is reduced to an ultra-vacuum state of about minus 1 atm, and the internal pressure of the high pressure kettle is reduced to a vacuum state using a vacuum pump or other means. All the steam that exists inside The dried noodles or cereals that are almost completely dry can be obtained by making the amount of water contained in the cereals of the noodles that have been absorbed to a saturated state, for example, by less than or equal to 6%. After returning the internal pressure of the high-pressure kettle to 1 atm, which is the same as the outside, remove the dry somen or cereals whose water content is less than or equal to 6% from the inside of the high-pressure kettle to remove the residual heat. When the sun-dried or naturally dried dehumidified, the raw noodles samen or cereal is heated, and the raw noodles samen raw material or cereal carbohydrate, or the wheat flour or starch that is the raw material of the samen is changed from α (alpha) to β (Beta) and changing the raw noodles or the cereals that have absorbed moisture in a saturated state at the same time. To provide a dried samen in the form of a stick that can be eaten just by pouring the hot water in the hot water by forming a dry somen that is completely dry while being in a hot state at the same time It is a raw material of cereals that changes the flour or starch, which is a raw material of dry noodles, from α (alpha) to β (beta) properties, and absorbs the raw noodles' samen or moisture in a dry state A method and apparatus for processing dried cereals in which wheat flour or starch is changed from α to β nature. Use raw noodles samen in an autoclave, which is a high-pressure and high-pressure kettle, and raw noodles with aluminum or bamboo sticks. In the state of hanging from the top and hanging, put it inside the autoclave and set the internal temperature of the autoclave, for example, the temperature is 100 ° C or
Using a vapor pressure of 126 ° C or higher, vapor pressure of 0 atmospheric pressure or higher, 1 atmospheric pressure, 2 atmospheric pressure or 3 atmospheric pressure or higher, the property of carbohydrates, which are raw materials for raw noodles, is changed from α to β. After that, use a vacuum pump or other means to reduce the internal pressure of the high-pressure kettle to an ultra-vacuum state of about minus 1 atm. All of the steam is removed to the outside, so that the amount of water contained in the raw noodles or the cereals that have absorbed moisture in a saturated state is reduced to, for example, 0.6% or less, so that it is completely dry. After changing the internal pressure of the high-pressure kettle back to the same atmospheric pressure as the outside after making it close to dry somen or cereals, dry somen or cereals containing less than 0.6% of the moisture content from the inside of the high-pressure kettle. Remove residual heat and remove raw noodle soup. Dry noodles that are completely dried while hot noodles or cereals are heated using hot water at the same time that the noodles or cereals in which moisture has been absorbed are dried. Alternatively, by simultaneously forming cereals, the processing method is characterized in that the dried somen or cereals can be soaked in hot water or can be eaten simply by pouring hot water, That device. Noodles were made by adding moisture to wheat flour and salt, and putting raw noodles in a high-temperature, high-pressure autoclave, and the internal temperature of the autoclave is, for example, 100 ° C or higher, or 121 ° C or higher, After steaming and heating raw noodles for about 5 minutes inside an autoclave with a vapor pressure of 0 atm or more, or 2 atm or more, after the internal pressure of the high pressure kettle is reduced to a vacuum of about minus 1 atm. After the internal pressure of the autoclave is returned to the same pressure as the external pressure, the raw noodle somen that came out of the autoclave are grabbed and lifted in the vertical direction. Never endure and cut. Furthermore, a processing method and apparatus for making a dry ramen in a rod state with a tension that is so strong that it cannot be cut even when a centrifugal force is applied by swinging around the endmost part. Steaming the raw noodle soup described above in a high-temperature, high-pressure autoclave and heating it to change the properties of carbohydrates, the raw material for raw noodles, from α (alpha) to β (beta) If the dried somen in the state of a stick changed into boiled water in boiling water, for example, for about 3 minutes, the nature of the dried somen in the form of a stick is the same as above. Even if you apply a centrifugal force by grabbing and swinging, you can make a dry ramen with a rod that is so strong that it cannot be cut. Method and apparatus for processing a dry ramen Raw noodle soup, raw noodle udon, raw noodles, raw noodle champon noodle, raw noodle ramen, raw noodle spaghetti, and raw noodle macaroni ), As shown in FIG. 1, with the somen or ramen suspended in the vertical direction, put it inside an autoclave (hereinafter abbreviated as autoclave) that is a high-temperature and high-pressure kettle, For example, after heating at 100 ° C. or higher, 121 ° C. or higher, or 140 ° C. or higher, and further heating the samen or ramen using a water vapor pressure of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more The internal pressure of the autoclave is set to a vacuum of about minus 1 atm, and very small air bubbles mixed in the stage of making noodles with noodles are removed from the noodles noodles with noodles. Unit area of raw noodle ramen by expelling extremely small air bubbles contained in raw noodles samen or raw noodle ramen into the vacuum in a vacuum of about 1 atm from the head A dry soy noodle, a dry ramen, a dry stick ramen, a processing method therefor, and an apparatus therefor, characterized in that the noodle soup or the noodle ramen with a maximum per unit weight is strengthened. Raw noodle soup, raw noodle udon, raw noodles, raw noodle champon noodle, raw noodle ramen, raw noodle spaghetti, and raw noodle macaroni ) The main ingredient of wheat noodles is mixed into the aqueous solution, kneaded and kneaded, mixed in the noodle making stage, raw noodle ramen mixed inside, very small For the purpose of extracting air bubbles, noodles of raw noodles are put in an autoclave that is a high-temperature and high-pressure kettle (hereinafter referred to as autoclave), for example, 100 ° C or higher, or 121 ° C or higher, or 140 At the same time as heating at a temperature of 1 degree or more, after applying high pressure and high pressure by applying pressures of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more, the internal pressure of the autoclave is reduced to a vacuum of about minus 1 atmosphere. Depressurized and mixed in the noodle making stage, the very small air bubbles are expelled into a vacuum of minus 1 atm. An instant non-fried ramen, a processing method thereof, and an apparatus thereof, characterized by strengthening a waist, strengthening a crunch, and increasing a tension. After the raw noodles are kneaded and kneaded with flour, which is the main ingredient of udon noodles with hot water (hereinafter abbreviated to hot water udon) in an aqueous solution at around 100 ° C, Autoclave, which is a high-temperature, high-pressure kettle for noodle udon noodles mixed in the noodle making stage, for the purpose of extracting extremely small air bubbles mixed in the noodle udon noodles (Hereinafter abbreviated as autoclave) and heated at, for example, 100 ° C. or higher, 121 ° C. or higher, or 140 ° C. or higher, and at the same time, 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres After applying the above pressure to increase the temperature and pressure, the internal pressure of the autoclave is reduced to a vacuum of around minus 1 atm, and the very small amount of air mixed in the noodle making stage with hot water Minus 1 bubble The hot and cold udon noodles, or hot udon noodles, are characterized by strengthening the crunch of the udon with hot water just by heating it into a vacuum of atmospheric pressure, strengthening the crunch, and increasing the tension. And its processing method and apparatus. Raw noodle ramen and raw noodle cup ramen (hereinafter, abbreviated as ramen or cup ramen) are mixed with wheat flour, kneaded and kneaded into an aqueous solution. In order to remove the extremely small air bubbles mixed in the raw noodle ramen mixed in the stage, the noodle ramen is removed from the autoclave (hereinafter abbreviated as a high-temperature, high-pressure kettle). For example, fried noodles that are fried noodles heated with raw noodles at a temperature of 170 ° C or higher, cup ramen, or Nagasaki champon noodles, etc. In order to remove the extremely small air bubbles contained in fried noodles (hereinafter abbreviated as instant noodles or instant cup noodles), Put in the autoclave and heat at, for example, 100 ° C or higher, 121 ° C or higher, 140 ° C or higher, 200 ° C or higher, or 300 ° C or higher. After heating with the above steam pressure, the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle, is reduced to a vacuum of about minus 1 atm, and mixed in the stage of instant noodle making noodles, By expelling extremely small air bubbles into a vacuum of minus 1 atm, the waist of instant cup noodles that have just been heated inside the cooking oil at a temperature of around 170 ° C are strengthened, and the crunchiness is strengthened. A ramen, a cup ramen, or a fried instant noodle, and a processing method thereof, and an apparatus thereof, characterized by increasing tension. Dried noodles noodles, dried noodles udon, dried noodles, dried noodles champon noodles, dried noodles ramen, dried noodles spaghetti, and dried noodle macaroni After the flour, which is the main ingredient, is put in an aqueous solution and kneaded and kneaded, it is mixed in the noodle ramen making process. For the purpose of extraction, put the noodles in dry noodles into an autoclave (hereinafter abbreviated as autoclave), which is a high-temperature / high-pressure kettle, and heat them at 100 ° C or higher, 121 ° C or higher, or 140 ° C or higher, for example. At the same time, after applying high pressure and high pressure by applying a pressure of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more, set the internal pressure of the autoclave to minus 1 atmosphere before Depressurize the vacuum state later, and mix the noodles of dry noodles in the noodle making stage, expelling the tiny air bubbles into the vacuum of minus 1 atm. A ramen, a dry noodle ramen, or a dry rod ramen, a processing method thereof, and an apparatus therefor, characterized by strengthening the waist of the ramen, strengthening the crunch, and increasing the tension. Add clams, clams, clams, scallops, red shells, bird shells, scallops, oysters, etc. The shells and contents of the raw shells are freeze-dried (hereinafter abbreviated as freeze-drying) or other drying, such as clams, swordfish, clams, and scallops. The contents of the shell and the shell are freeze-dried together or dried using other means of drying, for example, the instant cupmen containing clam shells, or the instant cup miso soup with the contents and shell inside. The contents and shells of clams that can be stored for a long period of time even if they are put in a clam shell, or instant miso soup with clams and shells, or clams and shellfish Entered Sekimen, or clam shell of the contents and the shell containing the soup, and freshwater clam shell of the contents and the shell containing the instant noodles, and the processing method. When clams, clams, clams, scallops, red clams, birds, scallops, and oysters are heated in a living state, The clam shell that is used to open and close the clam shell is cut, the clam shell is wide open, the clam that connects the clam contents and the shell is cut, and the clam shell Since there is a defect that the contents and shells are separated, in order to prevent the contents and shells of clams from separating, first of all, live clams are 0 ° C or less, or -10 ° C or less. Or, it is frozen by slow freezing at -20 ° C. or less, or quick freezing, and killed alive. Secondly, the live clam shells are killed by slow freezing below -10 ° C or rapid freezing below -30 ° C, and the ability to cut muscles to open and close clam shells is eliminated. The clam shell, which is the clam shell and the clam shell attached together, is freeze-dried (hereinafter abbreviated as freeze-drying) or other drying means, for example Dry shelled clams to dryness to a moisture content of 0.6% or less. Third, the clam shellfish with a shell that has been completely dried and has a moisture content of 0.6% or less, as described above, is shown in FIG. Put it inside an autoclave and heat it at, for example, 100 ° C or higher, 121 ° C or higher, or 140 ° C or higher, and at the same time, use a water vapor pressure of 1 atmospheric pressure or higher, 2 atmospheric pressure or higher, or 3 atmospheric pressure or higher. When the clams are heated in the process of steaming and heating clams, the clams that connect the clams and shells are cut off, and the clams and shells can be prevented from separating. . Clam shell contents and clams with clams, clams with processing means for processing clams with shells with shells heated at high temperature and pressure without separating the clams contents and shells Instant noodles with shellfish contents and shells, instant noodles with shellfish shell contents and shells, instant soup with clams shells and shells, and processing method thereof. When brown rice is polished into white rice, about 10% of rice bran is generated. The purpose of rice polishing is to improve texture and digestion. Therefore, for example, for the purpose of allowing brown rice to absorb moisture in a saturated state, brown rice is put into water, for example, for 1 day, 2 days, or 3 days or more. This germinated brown rice is put in a high-pressure kettle or an electric furnace, and heated to, for example, 100 ° C. or higher, 121 ° C. or higher, 140 ° C. or higher, 200 ° C. or higher, or 300 ° C. or higher. When the pressure is reduced, firstly germinated brown rice that has absorbed moisture in a saturated state can be dried. Secondly, the growth of germinated brown rice can be stopped at high temperature and high pressure. Thirdly, by bringing the germinated brown rice into a high-temperature and high-pressure state, the properties of carbohydrates, gluten, and other proteins contained in the brown rice are further enhanced in nutritional value, and the crunch is softened. Fourthly, the GABA necessary for the growth of the human body is formed in the germinated brown rice in the germinated portion of the germinated brown rice. Fifth, a germinated brown rice, which can be sterilized and stored for a long time, and a processing method thereof. For the purpose of making brown rice the same texture and softness as that of white rice, the brown rice after soaking it in an aqueous solution, for example, around 6 hours, is a high-temperature and high-pressure pot shown in FIGS. Put in an autoclave and heat at 121 ° C or higher, or 140 ° C or higher, or 200 ° C or higher, or 300 ° C or higher, and simultaneously use a water vapor pressure of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more After steaming for about 20 minutes using water vapor pressure, the internal pressure of the autoclave is reduced to a vacuum of around minus 1 atm to reduce the air and water vapor bubbles from the inside of the brown rice to a vacuum state. When the inside of the autoclave is driven out, the skin, which is the epidermis, is destroyed and softened, and if the moisture content of brown rice is 0.6% or less, the texture and softness of white rice can be achieved. Drying brown rice, and its processing method characterized by and. Shellfish and contents are freeze-dried together (hereinafter abbreviated as shells) with clams, clams, clams, salvo shells, red shellfish, avian shellfish, scallops, and oyster shells. , Freeze-dried), or dried by other drying means such as clams, swordfish, clams, and scallops together with freeze-dried or other drying means And dried to make the water content of clams such as clams into 0.6% or less, for example, clams such as clams (hereinafter abbreviated as clams) ) In an autoclave that is a high-temperature, high-pressure kettle (hereinafter, abbreviated as an autoclave) shown in FIGS. 1 and 6, for example, 100 ° C. or higher, 121 ° C. or higher, or 140 More than ℃, or more than 200 ℃ Heat clams using high-temperature and high-pressure steam for the purpose of eating clams such as clams using high-temperature and high-pressure steam, for long-term storage, and for sterilization purposes. However, the clams of the clams are cut off by the muscle shells that open and close the clams shells, the clams open their mouths wide, and the clams that connect the clams with the shells are broken. Shell contents and shells do not separate. However, when the bivalves such as clams described above are put in hot water or boiling aqueous solution and heated again, the clams such as clams open and close the shells. Clams and other bivalves, characterized in that clams of mussels are cut, clams and other clams are wide open and the contents of clams and shells do not separate And its processing method. The clam shell and contents are freeze-dried together (hereinafter abbreviated). Freeze-dried), or other dried means such as clams, swordfish shells, clams, and scallops together with the shell and freeze-dried, or other drying means For example, clams such as clams (hereinafter abbreviated as clams and clams), the moisture content of clams such as clams is 0.6% or less. 1) and FIG. 6 are placed in an autoclave that is a high-temperature, high-pressure kettle (hereinafter abbreviated as “autoclave”), for example, 100 ° C. or higher, or 121 ° C. or higher, or 140 ° C or higher, or 200 ° C or higher The clams are heated using high-temperature and high-pressure steam for the purpose of eating clams such as clams using high-temperature and high-pressure steam, and for long-term storage and sterilization purposes. However, the clams of the clams are cut off by the muscle pillars that open and close the clams shells. The clams and shells do not separate. However, when the bivalves such as clams described above are put in hot water or boiling aqueous solution and heated again, the clams such as clams open and close the shells. Clams, other clams, and methods for processing the clams, characterized in that the mussels of mussels were cut and the clams and other clams were opened and opened widely. Shellfish and contents are freeze-dried together (hereinafter abbreviated as shells) with clams, clams, clams, salvo shells, red shellfish, avian shellfish, scallops, and oyster shells. , Freeze-dried), or dried by other drying means such as clams, swordfish, clams, and scallops together with freeze-dried or other drying means And dried to make the water content of clams such as clams into 0.6% or less, for example, clams such as clams (hereinafter abbreviated as clams) ) Using an electric furnace, a microwave oven, or other heating means (hereinafter referred to as an electric furnace), for example, 100 ° C. or higher, or 121 ° C. or higher, or 140 ° C. or higher, or 200 ° C. or higher. Use an electric furnace that can be heated Even if the clams are heated using an electric furnace that can heat clams at high temperature for the purpose of eating clams and other clams, for long-term storage, and for the purpose of sterilization, clams are clams The clams of the muscles for opening and closing the shells of the clams are cut, the clams open their mouths wide, the shells that connect the clams and shells are cut, and the clams and shells are separated. There is nothing to do. However, when the bivalves such as clams described above are put into hot water or a boiling aqueous solution and heated again, the clams such as clams will open and close the shells. Clams, other clams, and methods for processing the clams characterized in that the clams are cut and the clams and other clams are invented and discovered to open their mouths. Mix the mixture with an aqueous solution mixed with wheat flour, which is the main ingredient in the name of the cup noodle and the raw material name is fried noodles, or the name is Chinese noodle and the raw material name is fried noodles (hereinafter abbreviated as instant ramen or ramen). A kneaded noodle dough was produced. Subsequently, this noodle dough is subjected to compound rolling using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10, and with a wave. Cut out into noodle strings. Edible oil is sprayed on the surface of the wavy noodle strings. Furthermore, after squeezing edible oil on the surface of the wavy noodle strings, the ramen material was cut into a length of 30 cm, packed into a mold one by one, and FIG. It is put in the inside of an autoclave (hereinafter, abbreviated as an autoclave) shown in FIG. 6, which is a high temperature and high pressure kettle, for example, 100 ° C. or higher, 121 ° C. or higher, 140 ° C. or higher, or 200 ° C. or higher. Alternatively, the ramen material after heating to 300 ° C or higher should be immediately depressurized to -40 kilopascals or lower, -90 kilopascals or lower, or -100 kilopascals or lower. When the ramen material is put in a vacuum and the pressure is reduced to the vacuum state, the very small air bubbles mixed in the ramen material are expelled into the vacuum to strengthen the ramen's waist. The purpose of strengthening the crunch, the purpose of maximizing the mass per unit area of the ramen material, and the ramen made by spraying edible oil on the surface of the wavy noodle strings that are the ramen material This is a processing method for processing instant noodles that have been heated inside the autoclave and the final product name is cup noodles and the raw material name is fried noodles, or the name is Chinese noodles and the raw material name is fried noodles. Compared to conventional fried noodles that are heated at high temperatures using edible oil inside the front and rear edible oil, the amount of edible oil used is very small. In addition, the amount of edible oil absorbed by fried instant noodles is very small, so the edible oil is hardly oxidized. A ramen characterized by instant noodles that are health-oriented fried noodles, and a processing method thereof. The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). A kneaded noodle dough was produced. Subsequently, this noodle dough is subjected to compound rolling using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10, and with a wave. Cut out into noodle strings. Edible oil is sprayed on the surface of the wavy noodle strings. Furthermore, after squeezing edible oil on the surface of the wavy noodle strings, the ramen material was cut into a length of 30 cm, packed into a mold one by one, and FIG. It is put in the inside of an autoclave (hereinafter, abbreviated as an autoclave) shown in FIG. 6, which is a high temperature and high pressure kettle, for example, 100 ° C. or higher, 121 ° C. or higher, 140 ° C. or higher, or 200 ° C. or higher. Alternatively, the ramen material after heating to 300 ° C or higher should be immediately depressurized to -40 kilopascals or lower, -90 kilopascals or lower, or -100 kilopascals or lower. When the ramen material is put in a vacuum and the pressure is reduced to the vacuum state, the very small air bubbles mixed in the ramen material are expelled into the vacuum to strengthen the ramen's waist. The purpose of strengthening the crunch, the purpose of maximizing the mass per unit area of the ramen material, and the ramen made by spraying edible oil on the surface of the wavy noodle strings that are the ramen material The material was heated inside the autoclave. This ramen material was heated again at a high temperature inside edible oil that was heated at a high temperature of around 170 ° C. The name was cup noodle and the raw material name was fried noodles, or the name was Chinese noodle and the raw material name was fried. A ramen characterized by instant noodles, and a processing method thereof. The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). A kneaded noodle dough was produced. Subsequently, this noodle dough is subjected to compound rolling using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10, and with a wave. Cut out into noodle strings. Edible oil is sprayed on the surface of the wavy noodle strings. Furthermore, after squeezing edible oil on the surface of the wavy noodle strings, the ramen material was cut into a length of 30 cm, packed into a mold one by one, and FIG. It is put in the inside of an autoclave (hereinafter, abbreviated as an autoclave) shown in FIG. 6, which is a high temperature and high pressure kettle, for example, 100 ° C. or higher, 121 ° C. or higher, 140 ° C. or higher, or 200 ° C. or higher. Alternatively, the ramen material after heating to 300 ° C or higher should be immediately depressurized to -40 kilopascals or lower, -90 kilopascals or lower, or -100 kilopascals or lower. When the ramen material is put in a vacuum and the pressure is reduced to the vacuum state, the very small air bubbles mixed in the ramen material are expelled into the vacuum to strengthen the ramen's waist. The purpose of strengthening the crunch, the purpose of maximizing the mass per unit area of the ramen material, and the ramen made by spraying edible oil on the surface of the wavy noodle strings that are the ramen material This is a processing method for processing instant noodles that have been heated inside the autoclave and the final product name is cup noodles and the raw material name is fried noodles, or the name is Chinese noodles and the raw material name is fried noodles. Compared to conventional fried noodles that are heated at high temperatures using edible oil inside the front and rear edible oil, the amount of edible oil used is very small. In addition, the amount of edible oil absorbed by fried instant noodles is very small, so the edible oil is hardly oxidized. A ramen characterized by instant noodles that are health-oriented fried noodles, and a processing method thereof. The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). A kneaded noodle dough was produced. Subsequently, this noodle dough is subjected to compound rolling using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10, and with a wave. Cut out into noodle strings. This ramen material, which is a wavy noodle string, is soaked in cooking oil at room temperature to allow the cooking oil to adhere to the surface of the ramen material. 1 and 6 after cutting the ramen material with edible oil attached onto the surface of the wavy noodle strings, which are the ramen material, into 30 cm lengths, and filling them into a mold. In an autoclave which is a high temperature, high pressure kettle (hereinafter abbreviated as autoclave), for example, 100 ° C or higher, or 121 ° C or higher, or 140 ° C or higher, or 200 ° C or higher, or Immediately depressurize the ramen material after heating to 300 ° C or higher to -40 kilopascals or below, or to -90 kilopascals or below, or -100 kilopascals or below, When the ramen material is put in a vacuum and the pressure is reduced to the vacuum state, the very small air bubbles that are mixed in the ramen material are expelled into the vacuum to strengthen the ramen's waist. The purpose of strengthening the crunch, the purpose of maximizing the mass per unit area of the ramen material, and the ramen material with cooking oil attached to the surface of the wavy noodle strings that are the ramen material Heated inside. This ramen material was heated again at a high temperature inside edible oil that was heated at a high temperature of around 170 ° C. The name was cup noodle and the raw material name was fried noodles, or the name was Chinese noodle and the raw material name was fried. A ramen characterized by instant noodles, and a processing method thereof. The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). A kneaded noodle dough was produced. Subsequently, this noodle dough is subjected to compound rolling using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10, and with a wave. Cut out into noodle strings. After cutting this noodle string into a length of 30 cm, it is packed into a mold one by one and heated at a low temperature inside the edible oil at a low temperature of 60 ° C. or lower, or at a temperature of 100 ° C. or lower. The raw material of the ramen after being heated at a low temperature inside the edible oil or at a low temperature inside the edible oil having a temperature of 100 ° C. or higher is shown in FIG. 1 and FIG. After being heated in an autoclave that is a high-pressure kettle (hereinafter abbreviated as autoclave) and heated to 100 ° C or higher, 121 ° C or higher, 140 ° C or higher, 200 ° C or higher, or 300 ° C or higher Immediately depressurize the ramen ingredients to -40 kilopascals or less, or depressurize to less than 90 kilopascals, or depressurize to less than -100 kilopascals, and place the ramen ingredients in a vacuum. Reduce pressure to vacuum Then, the purpose of strengthening the ramen's waist, the purpose of strengthening the crunch, and the unit area of the ramen's material by expelling extremely small air bubbles that are mixed inside the ramen material into the vacuum The noodles after the maximum mass was heated again at a high temperature inside edible oil heated at a high temperature of around 170 ° C., the final product name was cup noodles and the raw material name was fried noodles, or A ramen characterized in that the name is Chinese noodles and the raw material name is fried noodles, and another name is instant noodles, and a processing method thereof. The name is cup noodles and the name of the raw material is fried noodles, or the name is Chinese noodles and the name of the raw materials is fried noodles (hereinafter abbreviated to instant ramen or ramen). A kneaded noodle dough was produced. Subsequently, this noodle dough is subjected to compound rolling using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10, and with a wave. Cut out into noodle strings. Edible oil is sprayed on the surface of the wavy noodle strings. Furthermore, after squeezing edible oil on the surface of the wavy noodle strings, the ramen material was cut into a length of 30 cm, packed into a mold one by one, and FIG. It is put in the inside of an autoclave (hereinafter, abbreviated as an autoclave) shown in FIG. 6, which is a high temperature and high pressure kettle, for example, 100 ° C. or higher, 121 ° C. or higher, 140 ° C. or higher, or 200 ° C. or higher. The final product is a ramen material heated to 300 ° C or higher and heated in an autoclave. This is a processing method for processing instant noodles whose name is cup noodle and raw material name is fried noodles, or Chinese noodle name and raw material name is fried noodles. Use use oil, when compared with conventional fried noodles which was heated at a high temperature, the amount of edible oil is a minor very. In addition, the amount of edible oil absorbed by fried instant noodles is very small, so the edible oil is hardly oxidized. A ramen characterized by instant noodles that are health-oriented fried noodles, and a processing method thereof. Mix the mixture with an aqueous solution mixed with wheat flour, which is the main ingredient in the name of the cup noodle and the raw material name is fried noodles, or the name is Chinese noodle and the raw material name is fried noodles (hereinafter abbreviated as instant ramen or ramen). A kneaded noodle dough was produced. Subsequently, this noodle dough is subjected to compound rolling using a noodle making roll to form a noodle band having a thickness of 1.3 mm, and a wave is imparted by a conventional method using a square blade of a cutting blade No. 10, and with a wave. Cut out into noodle strings. Edible oil is sprayed on the surface of the wavy noodle strings. Furthermore, after squeezing edible oil on the surface of the wavy noodle strings, the ramen material was cut into a length of 30 cm, packed into a mold one by one, and FIG. It is put in the inside of an autoclave (hereinafter, abbreviated as an autoclave) shown in FIG. 6, which is a high temperature and high pressure kettle, for example, 100 ° C. or higher, 121 ° C. or higher, 140 ° C. or higher, or 200 ° C. or higher. Or, the name of the raw material is fried when the name of the ramen is heated inside the autoclave by heating the ramen material with edible oil on the surface of the wavy noodle strings that are heated to 300 ° C or higher. Because it is a processing method to process instant noodles that are noodles, when compared with conventional fried noodles that are heated at high temperature using edible oil inside edible oil at around 170 ° C, The amount of use oil is small very. In addition, the amount of edible oil absorbed by fried instant noodles is very small, so the edible oil is hardly oxidized. A ramen characterized by instant noodles that are health-oriented fried noodles, and a processing method thereof. FIG. 1 and FIG. 6 show clams where bivalves (hereinafter abbreviated as clams) such as clams, swordfish clams, clams, salvo clams, red clams, avian clams, scallops, and oysters are alive. Put into an autoclave (hereinafter referred to as autoclave), which is a high-temperature, high-pressure kettle, and sterilize by heating at, for example, 121 ° C or higher, and one of the clams of clams Clam clams with clams shells that open the top and bottom shells around the clams of clams by cutting the clams of the clams by heating, for example, washing By using a pinch, rubber band, or other means (hereinafter abbreviated as a washing pinch) to heat the clam clam shell, the clam shell mouth of the clam clam Two clams with wide open clams The use of the washing pinch, two of the shells around the contents of the clam shell from the upper and lower sides of the direction by using the washing pinch, causing forcibly closed. This live clam is heated using an autoclave, heated using boiling hot water, heated using an electric furnace, or other heating means Using a heated pinch with two clams of clam from the top and bottom, centering on the contents of clam shells that have been heated and opened to wide open clam shells Using a clam clam with the contents centered on the top and bottom, then freeze-drying (hereinafter abbreviated as freeze-drying) or other drying means. For example, a dried clam clam (hereinafter abbreviated as heat clam clam) that has been completely dried and has a moisture content of 0.6% or less, for example, When placed in an aqueous solution, hot water, or boiling water At about 1 seconds to time, fully closed are closed around the contents of clams clams two upper and lower shells will increase open mouth that up and down. For the purpose of using the clam shells with two shells on the top and bottom of the clam shells dried by the heat treatment and the sterilization treatment, for example, the clam shells are put in a cup ramen. Or put in the cup soup. In addition, as a raw material for instant soup, heat treatment is characterized by being able to be stored for a long time and consumed in very small quantities, but clams are dead. Two clams of the upper and lower clams are closed, centering on the contents of the clams, and the clams similar to the live state and the processing method thereof are used as the solution. Moreover, even if it uses the processing means of the following description, the dry clam shell similar to the content of Claim 27 demonstrated above can be formed. Fig. 1 or Fig. 6 shows a clam that has been clasped in a state where the upper and lower shells of the clam shell are forcibly closed using a washing pinch as shown in Fig. 13. Put it in the autoclave and, for example, heat it to 100 ° C. or higher, or 121 ° C. or higher, or use other means to freeze the clam shells to make a commercial product. Or freeze-dry to make a product. Alternatively, the product is dried by using other drying means. Two clams of clams, which are clams similar to those described above, are dead dead clams. However, when this dead clam shell is put into an aqueous solution, hot water, or a boiling aqueous solution, the two clams of the clam shell that is closed are large up and down, and the clam shell that opens its mouth instantly Become. A clam shell characterized by clams similar to the state of dead but live clams, and a processing method thereof. Moreover, even if it uses the processing means of the following description, the dry clam shell similar to the content of Claim 27 demonstrated above can be formed. Fig. 1 or Fig. 6 shows the clams that are alive, as shown in Fig. 14 and Fig. 15. The clam shells after being put in the autoclave shown and heated to 100 ° C. or higher, or 121 ° C. or higher to sterilize viruses, bacteria, or other protozoa are frozen and commercialized. Or freeze-dry to make a product. Alternatively, the product is dried by using other drying means. Two clams of clams, which are clams similar to those described above, are dead dead clams. However, when this dead clam shell is put into an aqueous solution, hot water, or a boiling aqueous solution, the two clams of the clam shell that is closed are large up and down, and the clam shell that opens its mouth instantly Become. A clam shell characterized by clams similar to the state of dead but live clams, and a processing method thereof. The clam shells in which bivalves (hereinafter abbreviated as clams) such as clams, swordfish shells, clams, salvo shells, red shells, bird shells, scallops and oysters are shown in FIG. And put in an autoclave (hereinafter abbreviated as autoclave) which is a high-temperature, high-pressure kettle as shown in FIG. By heating one of the clams of a clam, the clam of the clam is cut, and a clam shell that opens the upper and lower shells around the clam clam shell is attached. By heating the clams of clams using, for example, a washing pinch, rubber band, or shrink wrapping, or other means (hereinafter abbreviated as a washing pinch), Bivalve asa Two clams of clams with wide open mouths of shells are closed using a washing pinch, and two shells centering on the contents of clams are forcibly closed from above and below using a washing pinch. Let Using this washing pinch, centering on the contents of clam shells, clams that have been forcibly closed with two washing shells from above and below using a washing pinch are refrigerated or frozen for commercial use. Alternatively, freeze-dried product. Or by using other drying means to make a commercial product, for example, clams that are completely closed in about 1 second when placed in an aqueous solution, hot water, or boiling water The upper and lower two shells, which are closed around the contents, open their mouths up and down. The purpose of using the clam shells with two shells on the top and bottom, centering on the contents of the clam shells dried by the heat treatment and sterilization treatment, is, for example, placed inside the cup ramen. Or put in the cup soup. In addition, as a raw material for instant soup, heat treatment is characterized by being able to be stored for a long time and consumed in very small quantities, but clams are dead. Two clams of the clam shells on the top and bottom of the clam shell, with the clam shell as the center. Clams, such as claws, clams, clams, salvos, red clams, birds, scallops, oysters, and other clams (hereinafter abbreviated as clams) Or clam clam bivalve using vinyl tape, rubber band, shrink wrap, stretch film wrap, deep drawing vacuum wrap, or other processing means (hereinafter abbreviated as shrink wrap) The two shells are forcibly closed from above and below using shrink wrapping, centering on the contents of clams. Using this shrink wrap, the clam shells that have been clasped by using the shrink wrap from the top and bottom of the clam shell from the top and bottom are refrigerated or frozen for commercial use. Alternatively, freeze-dried product. Or by using other drying means to make a commercial product, for example, clams that are completely closed in about 1 minute when placed in an aqueous solution, hot water, or boiling water The upper and lower two shells, which are closed around the contents, open their mouths up and down. As described above, the clam shell with two shells centering on the contents of the clam shell is used as a commercial product. Or freeze it to make a product. Alternatively, freeze-dried product. Or it is dried and used as a commercial product, so it can be stored for a long period of time, and can be consumed in very small quantities. is there. But clams are dead. Two clams of the clam shells on the top and bottom of the clam shell, with the clam shell as the center. For the purpose of eating seafood together with the bones and taste of the skeleton that constitutes horse mackerel, mackerel, sardines, okoze, flounder, sarcophagus, or sea bream (hereinafter abbreviated as seafood), for example, In order to soften the skeleton bones constituting the skeleton of the shark, the shark fish body is placed in an autoclave, which is a high-temperature, high-pressure kettle, as shown in FIGS. Above, or 150 ° C or higher, or 200 ° C or higher, or 250 ° C or higher, or 300 ° C or higher, or 350 ° C or higher, using high-temperature and high-pressure vapor pressure, and heating at high temperature and high pressure is necessary. . However, when seafood (hereinafter abbreviated as a trout) is placed in the autoclave shown in FIGS. 1 and 6 and heated to a high temperature and a high pressure, (1) has the following disadvantages: Since the bones and taste of the skeleton that make up the shell are extremely soft, there is a disadvantage that the fish body cannot be handled while maintaining the shape of the fish body. In addition, (2) has the disadvantage that when the heel and the heel are stacked and heated inside the high-pressure kettle, the skin of the heel and the protein that constitutes the skin of the heel are bonded and joined together. There is a drawback that disappears. As a means for solving the problems (1) and (2), each fish body of each sea bream, which is a raw seafood that has been landed, is, for example, shrink wrapping, FIG. 1 and FIG. 6 show a bag that has been shrink-wrapped using stretch film packaging, deep-drawing vacuum packaging, or other processing means (hereinafter abbreviated as shrink packaging). In the autoclave, which is a high temperature / high pressure kettle, for example, even if heated at a high temperature of 121 ° C. or higher and high pressure, the shape of the sea bream is still maintained You will be able to handle fish. In addition, even if the salmon fish and the salmon fish are piled up, the protein constituting the salmon skin adheres and joins so that the salmon fish and the salmon fish do not join. Seafood such as sea bream and its processing method. The clam shells in which bivalves (hereinafter abbreviated as clams) such as clams, swordfish shells, clams, salvo shells, red shells, bird shells, scallops and oysters are shown in FIG. And put in an autoclave (hereinafter abbreviated as autoclave) which is a high-temperature, high-pressure kettle shown in FIG. 6 and, for example, sterilize by heating at 100 ° C. or higher, or 121 ° C. or higher, and By heating one of the clams of a clam, the clam of the clam is cut, and a clam shell that opens the upper and lower shells around the clam clam shell is attached. By heating the clams of clams using, for example, washing pinches, rubber bands, shrink wrapping, or other processing means (hereinafter abbreviated as washing pinches) Bivalve Two clams of clams with wide open mouths of clam shells using a washing pinch, and two shells centering on the contents of clams using a washing pinch from above and below forcibly Close. Using this washing pinch, centering on the clam shell contents, when two shells are forcibly closed from above and below using the washing pinch, the two shells are closed centering on the clam shell contents. For the purpose of allowing the aqueous solution, hot water, or boiling water to enter the clam shell more instantly, it is about 2 mm between the two shells of the clam shell and the shell. For the purpose of forming a clear gap, as shown in FIG. 16, when two shells are forcibly closed by using a washing pinch from the top and bottom centering on the contents of clams, clams For example, as shown in FIG. 16, a toothpick, a skewer used for burning, or a bamboo basket (hereinafter abbreviated as a toothpick), etc. The top and bottom of clams With a toothpick sandwiched between the shell and shell, a laundry pinch was used to forcibly close the two shells using the laundry pinch from the top and bottom, centering on the contents of the clam shell. Clam shells obtained by removing toothpicks sandwiched between clams between the upper and lower clams of clams from the clams after freezing clams are refrigerated or frozen for commercial use. Alternatively, freeze-dried product. Or by using other drying means to make a commercial product, for example, clams that are completely closed in about 1 second when placed in an aqueous solution, hot water, or boiling water The upper and lower two shells, which are closed around the contents, open their mouths up and down. The purpose of using clams with shells with two shells at the top and bottom centering on the contents of the clams that have been dried by heat treatment and sterilization is, for example, placed inside cup ramen. Or put in the cup soup. In addition, as a raw material for instant soup, heat treatment is characterized by being able to be stored for a long time and consumed in very small quantities, but clams are dead. Two clams of the clam shells on the top and bottom of the clam shell, with the clam shell as the center. An autoclave which is a high-temperature, high-pressure kettle shown in FIGS. 1 and 6 is a deep-fried noodle (hereinafter abbreviated as ramen) that is currently on the market and whose name is instant Chinese noodles. For example, 100 ° C. or higher, or 121 ° C. or higher, or 150 ° C. or higher, or 200 ° C. or higher, or 300 ° C. or higher, or 350 ° C. or higher. The reason why the deep-fried ramen becomes firmer and more chewy when the vacuum is set to about 100 kilopascals immediately afterwards. The noodle dough was kneaded and made into noodles. Subsequently, this noodle dough is subjected to complex rolling using a noodle roll, and a noodle band having a thickness of 1.3 mm is formed using a square blade with a cutting edge of No. 10 to give a wave in a usual manner. Cut out into noodle strings. After cutting this noodle string into a length of 30 cm, filling it into a mold one by one and putting it in an edible oil of about 170 ° C., the water contained in the noodle string evaporates. When the moisture contained in the noodle strings evaporates, a hollow portion is formed inside the noodle strings. For the purpose of shrinking and compressing the hollow portion formed inside the noodle strings, the ramen that has been deep-fried from the noodle strings is shown in FIGS. 1 and 6 at a high temperature and high pressure reduced pressure. Immediately after heating in an autoclave that is a kettle and heating at high temperature and high pressure, when the vacuum state is -100 kilopascals, the hollow part inside the noodle strings is contracted and compressed. become. As a result, a ramen having a maximum mass per unit area, a ramen having a strong stiffness, a strong texture, and a strong tensile strength, and a processing method thereof. The company is located in 1-chome, Hamamachi, Shonan-shi, Aichi, and manufactured and sold by Nissen Division, Nissen Processing Co., Ltd. The product name is, for example, STERI-ACEVC2 type, or in FIG. 1 and FIG. The noodles which are deep-fried by using an autoclave which is a high-temperature / high-pressure decompression kettle (hereinafter abbreviated as autoclave), or the raw noodles according to the following (1) to (14), and Various miscellaneous noodles (hereinafter, abbreviated as ramen or noodles), which are mainly made of wheat flour such as dry noodles and buckwheat flour, for example, the STERI-ACEVC2 type described above, or FIG. And the autoclave which is a high temperature / high pressure decompression pot shown in FIG. 6 is used, and the processing means of (1) is processing means of reduced pressure → heating → reduced pressure. As the processing means of (2), the processing means of heating → decompression is used. As processing means of (3), after injecting nitrogen or argon (hereinafter abbreviated as nitrogen) as an inert gas after depressurization → depressurization into the autoclave, heating → depressurization process means Invented and discovered that it is possible to remove extremely small air bubbles contained in ramen or noodles, or to remove the hollow portion and cause shrinkage.
As a result, a ramen having a maximum mass per unit area, a ramen having a strong stiffness, a strong texture, and a strong tensile strength, and a processing method thereof. In addition, in the following 1st to 4th, the processing steps aimed at removing the extremely small air bubbles contained in the ramen or noodles, or removing the hollow portions and contracting them are explained. To do.
First, as the first processing means, the internal pressure of the autoclave, which is a high-temperature, high-pressure decompression kettle containing noodles, is set to, for example, -10 kilopascals or less, or -20 kilopascals or less, or -40 kilos. Autoclave which is a high-temperature and high-pressure decompression kettle containing noodles as the second processing means after decompressing to less than Pascal, or less than -60 kilopascal, or less than -80 kilopascal, or less than -100 kilopascal Using the vapor pressure heated to high pressure and high pressure of 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more using high-temperature vapor pressure, 100 ° C or more, or 121 ° C or more, Alternatively, after heating at a high temperature / high pressure of 135 ° C. or higher, 150 ° C. or higher, 200 ° C. or higher, or 350 ° C. or higher, the third processing means is an autoclay that is a high-temperature / high-pressure decompression kettle. After exhausting high-temperature and high-pressure steam from the inside, as a fourth processing means, the internal pressure of the autoclave which is a high-temperature and high-pressure decompression pot containing noodles is -10 kilopascals or less, or -20 kilopascals or less Or -40 kilopascals or less, or -60 kilopascals or less, or -80 kilopascals or less, or -100 kilopascals or less. The bubbles are degassed, the air bubbles are expelled from the inside of the noodles and discharged in a vacuum, and the mass per unit area becomes the largest noodles, so the noodles are strong, Raw noodles, dry noodles and deep-fried ramen can be formed that have a strong texture and a high tensile strength. As a result, a ramen having a maximum mass per unit area, a ramen having a strong stiffness, a strong texture, and a strong tensile strength, and a processing method thereof.
(1) Raw noodles (various raw noodles)
(2) Fried noodles (boiled-type bag noodles)
(3) Fried noodles
(4) Fried noodles (cup type udon)
(5) Non-fried noodles (pot cooked noodles)
(6) Non-fried noodles (cup type Chinese soba 1)
(7) Non-fried noodles (cup type Chinese soba 2)
(8) Non-fried noodles (cup type pasta)
(9) Stick noodles (10) Stick udon (11) Spaghetti (12) Macaroni (13) Noodle soup (14) Dry noodle soba (stick soba)