JP2023163325A - Chilled noodle, cup-packaged food using thereof, and production method thereof - Google Patents

Abstract

To provide chilled noodle, a cup-packaged food using thereof and a production method thereof, which make it possible, as a result of reviewing a production process of noodle, both to restrain contamination by microorganism, not depending on a preservative of a food additive, and to improve the quality of noodle.SOLUTION: Metal buckets 10 are arranged in series and each store raw noodle 20 as one portion. The metal buckets 10 with the raw noodle 20 stored therein are moved sequentially to a boiling vessel 30 where the raw noodle 20 is boiled in boiled water for a first treatment time. Then the metal buckets 10 with the boiled noodle stored therein are moved to a steamer 40 for steaming in saturated steam at 100 degrees Celsius for a second treatment time, and then a noodle-loosening agent is added and the buckets are moved to a cold air cooler 50 where the noodle is cooled with cold air for a third treatment time. Then the cooled noodle is stored in plastic cups 60 which are cup containers of chilled noodle.SELECTED DRAWING: Figure 1

Description

The present invention relates to chilled noodles sold at convenience stores, etc., cup foods using chilled noodles, and methods for producing chilled noodles, and in particular to chilled noodles and chilled noodles that suppress microbial contamination and have a long shelf life and are of good quality. The present invention relates to a method for producing cup foods and chilled noodles using the same.

In recent years, chilled noodles distributed at convenience stores and the like have been required to reduce the amount of waste by extending the expiry date from the viewpoint of consideration for the natural environment and SDGs (Sustainable Development Goals). The expiry date is set depending on the status of microbial growth during the storage period of the set-up food, and how to suppress microbial contamination is an important factor in extending the expiration date.

By the way, it has recently been discovered that the main cause of microbial contamination in chilled noodles distributed at convenience stores and the like is cooling in cold water after the raw noodles are boiled. In other words, the cold water used to cool the noodles after boiling them is difficult to maintain in a sterile state because it is used continuously, and for this reason, microorganisms adhere to the noodles that have been cooled with cold water, and the adhesion of these microorganisms does not affect the chilled noodles. This caused the expiration date of the product to be shortened.

Conventionally, methods described in Patent Document 1, Patent Document 2, and Patent Document 3 are known as methods for producing noodles that do not use cold water after boiling raw noodles.

Japanese Patent Application Publication No. 1-269463 Japanese Patent Application Publication No. 3-175942 JP-A-10-84897 However, the noodles produced by the methods described in Patent Document 1, Patent Document 2, and Patent Document 3 have problems in texture and taste. Currently, we have no choice but to rely on preservatives, which are food additives, to maintain food in good condition and extend its expiration date.

Therefore, by reviewing the noodle manufacturing process, the present invention uses chilled noodles and chilled noodles that can suppress microbial contamination without relying on food additive preservatives, and at the same time improve the quality of the noodles. The purpose of the present invention is to provide a method for producing chilled cup foods and chilled noodles.

In order to achieve the above object, the chilled noodles of the invention according to claim 1 are characterized in that they are produced by boiling raw noodles, then steaming the boiled noodles, and then cooling the steamed noodles with cold air.

The invention according to claim 2 is characterized in that in the invention according to claim 1, the cooling of the steamed noodles with cold air is performed after adding a loosening agent to the steamed noodles.

The invention according to claim 3 is the invention according to claim 1 or 2, characterized in that the raw noodles are boiled in boiling water for a first time, and the first time is at least 30 seconds. .

The invention according to claim 4 is the invention according to any one of claims 1 to 3, wherein the boiled noodles are steamed in saturated steam at 100 degrees Celsius for a second time, and the second time is at least It is characterized by being 30 seconds.

The invention according to claim 5 is the invention according to any one of claims 1 to 4, wherein the steamed noodles are cooled with cold air at a third temperature for a third time, and the third temperature is 5 degrees or less, and the third time period is at least 3 minutes.

The invention according to claim 6 is the chilled noodle according to any one of claims 1 to 5, characterized in that the moisture gradient ratio of the outside to the inside of the noodle is 1.02 to 1.06. do.

A cup food using chilled noodles of the invention according to claim 7 is provided by boiling the raw noodles in the metal container, steaming the boiled noodles in the metal container, and further boiling the steamed noodles. The chilled noodles according to any one of claims 1 to 6, which are produced by cooling with cold air, are housed in a cup container.

The method for producing chilled noodles according to the invention of claim 8 includes a first step of boiling raw noodles for a first time, a second step of steaming the noodles boiled in the first step, and a second step of steaming the noodles for a second time. The present invention is characterized by comprising a third step of cooling the noodles steamed in step 2 for a third time with cold air at a third temperature.

The invention according to claim 9 is characterized in that in the invention according to claim 8, the third step is performed after adding a loosening agent to the steamed noodles.

The invention according to claim 10 is the invention according to claim 8 or 9, wherein the first step is to boil the raw noodles in boiling water, and the first time is at least 30 seconds. do.

The invention according to claim 11 is the invention according to any one of items 8 to 10, in which the second step steams the noodles boiled in the first step with saturated steam at 100 degrees Celsius, and characterized in that the time period is at least 30 seconds.

The invention according to claim 12 is the invention according to any one of claims 8 to 11, in which the third step cools the noodles steamed in the second step with cold air, and the noodles are heated to the third temperature. is 5 degrees Celsius or less, and the third period is at least 3 minutes.

The invention according to claim 13 is the invention according to any one of claims 8 to 12, in which the first step boils the raw noodles in a metal container, and the second step includes: The noodles boiled in the first step are steamed in the metal container, and the third step is to cool the noodles steamed in the second step with cold air and store them in the cup container. It is characterized by

The chilled noodles of the present invention are produced by boiling raw noodles, then steaming the boiled noodles, and then cooling the steamed noodles with cold air, so they do not rely on food additive preservatives and are free from microbial contamination. To provide an effect of being able to provide chilled noodles, a cup food using the chilled noodles, and a method for producing the chilled noodles, which can improve the quality of the noodles at the same time.

FIG. 1 is an explanatory diagram showing one embodiment of the method for producing chilled noodles according to the present invention. FIG. 2 is an explanatory diagram showing another configuration of the cold air cooler shown in FIG. 1. FIG. 3 is a flowchart illustrating the method for producing chilled noodles according to the present invention.

Hereinafter, the chilled noodles, the cup food using the chilled noodles, and the method for producing the chilled noodles according to the present invention will be described in detail with reference to the attached drawings.

FIG. 1 is an explanatory diagram showing one embodiment of the method for producing chilled noodles according to the present invention.

As shown in FIG. 1, in the method for manufacturing chilled noodles according to the present invention, metal buckets 10, which are a plurality of metal containers arranged in series, are used. Each metal bucket 10 has a large number of holes 10a formed on its entire surface, and each has a capacity that can accommodate one serving of raw noodles 20.

In the metal buckets 10 arranged in a series, raw noodles 20 for one meal are first stored, and the metal buckets 10 storing the raw noodles 20 are sequentially moved toward the boiling tank 30. The raw noodles 20 stored in the bucket 10 are boiled.

The boiling tank 30 is filled with boiling water, and this boiling water enters the metal bucket 10 through the upper part of the metal bucket 10 and the numerous holes 10a, and the boiling water is stored in the metal bucket 10. The raw noodles are boiled.

The first time, which is the time for boiling the noodles in the boiling tank 30, is set to at least 30 seconds. Note that the first time, which is the time for boiling the noodles in the boiling tank 30, varies depending on the type and thickness of the noodles, and for example, 60 seconds for soba, 40 seconds for Chinese noodles, and 400 seconds for udon. Set to seconds. The first time, which is the time for boiling the noodles, is the time during which each noodle is gelatinized in order to improve the texture of the chilled noodles produced.

The metal bucket 10 containing the noodles boiled in the boiling tank 30 is then moved to the steamer 40. In the steamer 40, the boiled noodles stored in the metal bucket 10 are steamed.

The noodles are steamed in the steamer 40 using saturated steam at 100 degrees Celsius for a second steaming period. Here, the steaming process of the noodles in the steamer 40 is important in the method for producing chilled noodles of the present invention. In the method for producing chilled noodles of the present invention, the noodles are boiled in the boiling tank 30 and then steamed in the steamer 40 to change the texture structure of the surface of the noodles. Even when cooling is performed using cold air in the cold air cooler 50, the moisture gradient ratio of the noodles is maintained, and the texture of the chilled noodles produced is maintained well.

The second time, which is the time for steaming the noodles in the steamer 40, is set to at least 30 seconds, but the second time, which is the time to steam the noodles in the steamer 40, also varies depending on the type and thickness of the noodles, for example. , 40 seconds for soba, 50 seconds for Chinese noodles, and 200 seconds for udon.

The metal bucket 10 containing the noodles steamed by the steamer 40 is moved toward the cold air cooler 50. A loosening agent is added to the steamed noodles stored in the metal bucket 10 before the metal bucket 10 containing the noodles steamed in the steamer 40 enters the cold air cooler 50. Here, a well-known loosening agent used for loosening soba noodles and the like can be used.

By adding a loosening agent to the steamed noodles stored in the metal bucket 10 before entering the cold air cooler 50, the sticking of the noodles stored in the metal bucket 10 steamed in the steamer 40 is resolved. , the efficiency of cooling the noodles in the cold air cooler 50 can be improved.

The noodles stored in the metal bucket 10 to which the loosening agent has been added are cooled with cold air in a cold air cooler 50. The cooling process using cold air in the cold air cooler 50 is performed by blowing cold air from above the steamed noodles to which a loosening agent has been added, which is housed in the metal bucket 10.

Here, the third temperature, which is the temperature of the cold air blown onto the noodles in the cold air cooler 50, is, for example, 5 degrees Celsius or lower, and the third time, which is the cooling time during which the cold air is blown, is at least 3 minutes.

In addition, in cooling the noodles in the cold air cooler 50, since the loosening agent is added to the noodles in advance as described above, sticking of the noodles is prevented and cooling can be performed effectively.

The noodles in the metal bucket 10, which have been cooled by the cold air cooler 50, are replaced with a plastic cup 60, which is a cup container for chilled noodles, and the production of chilled noodles is completed.

Although the cold air cooler 50 in FIG. 1 is configured to blow cold air from above the steamed noodles stored in the metal bucket 10, it may also be configured to blow cold air from below the metal bucket 10. good.

FIG. 2 is an explanatory diagram showing another configuration of the cold air cooler shown in FIG. 1 configured as described above.

In the cold air cooler 51 shown in FIG. 2, a plurality of holes 10a formed on the entire surface of the metal bucket 10 are used to blow cold air from below the steamed noodles stored in the metal bucket 10, thereby cooling the noodles. The noodles in the bucket 10 are cooled. The other configurations are the same as those shown in FIG.

In the above configuration, in combination with the fact that a loosening agent is added in advance to the steamed noodles stored in the metal bucket 10, the noodles can be blown up with cold air and made to dance, thereby loosening and cooling the noodles. It becomes possible to do this effectively.

FIG. 3 is a flowchart illustrating the method for producing chilled noodles according to the present invention.

In the method for producing chilled noodles according to the present invention, as shown in FIG. 1, metal buckets 10, which are a plurality of metal containers arranged in series, are used. are sequentially inserted (step 301).

The metal buckets 10 containing the raw noodles are sequentially moved to the boiling tank 30, and the raw noodles 20 in the metal buckets 10 are boiled (step 302).

Next, the metal bucket 10 containing the boiled noodles is moved to the steamer 40, and the boiled noodles are steamed (step 303).

Next, a loosening agent is added to the steamed noodles (step 304), and the metal bucket 10 containing the steamed noodles to which the loosening agent has been added is moved to the cold air cooler 50, where the steamed noodles are cooled with cold air. (Step 305).

The steamed noodles may be cooled by blowing cold air from above as in the cold air cooler 50 shown in FIG. 1, or from below as in the cold air cooler 51 shown in FIG. This may also be done by blowing cold air.

The noodles contained in the metal bucket 10, which have been cooled with cold air by the cold air cooler 50, are then transferred to a plastic cup 60, which is a cup container for chilled noodles (step 306), and the production of the chilled noodles is completed.

Although the above is an explanation of one embodiment of the present invention, the present invention is not limited to the above-described embodiment, and within the scope of the technical idea of the present invention, a person skilled in the art can use the ordinary creative ability to Many variations are possible.

For example, the capacity of the metal bucket 10 may be set to a capacity that can accommodate multiple servings of raw noodles, and chilled noodles may be manufactured in units of multiple servings.

Further, the temperature of the cold air used in the cold air cooler 50 is not limited to 5 degrees Celsius or less, but may be higher than 5 degrees Celsius as long as the steamed noodles can be effectively cooled.

Further, the steamed noodles may be cooled after being accommodated in the plastic cup 60.

10... Metal bucket 10a... Hole 20... Raw noodles 30... Boiling tank 40... Steamer 50... Cold air cooler 51... Cold air cooler 60... Plastic cup

Claims (13)

Chilled noodles are produced by boiling raw noodles, then steaming the boiled noodles, and then cooling the steamed noodles with cold air. 3. The chilled noodles according to claim 2, wherein the steamed noodles are cooled with cold air after a loosening agent is added to the steamed noodles. Chilled noodles according to claim 1 or 2, characterized in that the raw noodles are boiled in boiling water for a first time, and the first time is at least 30 seconds. Chilled noodles according to any one of claims 1 to 3, characterized in that the boiled noodles are steamed in saturated steam at 100 degrees Celsius for a second time, and the second time is at least 30 seconds. noodles. The steamed noodles are cooled with cold air at a third temperature for a third time, the third temperature is 5 degrees Celsius or less, and the third time is at least 3 minutes. Chilled noodles according to any one of claims 1 to 4. The chilled noodle according to any one of claims 1 to 5, characterized in that the moisture gradient ratio of the outside to the inside of the noodle is 1.02 to 1.06. Any one of claims 1 to 6, wherein the raw noodles are boiled in the metal container, the boiled noodles are steamed in the metal container, and the steamed noodles are cooled with cold air. A cup food using chilled noodles, characterized in that the chilled noodles according to item 1 are housed in a cup container. a first step of boiling raw noodles for a first time;
a second step of steaming the noodles boiled in the first step for a second time;
a third step of cooling the noodles steamed in the second step with cold air at a third temperature for a third time;
A method for producing chilled noodles, comprising: 9. The method for producing chilled noodles according to claim 8, wherein the third step is performed after adding a loosening agent to the steamed noodles. 10. The method for producing chilled noodles according to claim 8, wherein in the first step, the raw noodles are boiled in boiling water, and the first time is at least 30 seconds. 11. Any one of claims 8 to 10, wherein in the second step, the noodles boiled in the first step are steamed with saturated steam at 100 degrees Celsius, and the second time is at least 30 seconds. The method for producing chilled noodles according to item 1. In the third step, the noodles steamed in the second step are cooled with cold air, the third temperature is 5 degrees Celsius or less, and the third time is at least 3 minutes. Chilled noodles according to any one of claims 8 to 11. In the first step, the raw noodles are boiled in a metal container, and in the second step, the noodles boiled in the first step are steamed in the metal container. 13. The method for producing chilled noodles according to any one of claims 8 to 12, wherein in step 3, the noodles steamed in the second step are cooled with cold air and placed in a cup container.

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