JP2706834B2 - Method for producing bagged retort noodles - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing bagged retort noodles, and more particularly, to a method for producing bagged retort noodles having a good flavor and a good looseness and texture. About the method.

[Conventional technology]

Conventionally, as a method for producing retort noodles, for example,
Various methods have been proposed, such as 12264, JP-B-58-24108, and JP-A-61-181350.

One of the features of the method of Japanese Patent Publication No. 59-12264 is that the boiling of the noodle strings is performed at the time of retort sterilization, and the retort noodles obtained by performing the boiling at the time of retort sterilization are ordinary boiled noodles. There is a problem that the flavor becomes worse as compared with that of

JP-B-58-24108 and JP-A-61-181350 disclose a method of boiling noodle strings before retort sterilization, and according to this method, there is no problem such as a decrease in flavor as described above, The use of oils and fats is an essential requirement in order to prevent the noodle strings from being adhered by the retort sterilization of boiled noodles.

However, some retort noodles, such as udon, may want to avoid the use of fats and oils if they can be flavored, and it is actually not necessary or easy to make fats and fats evenly adhere to the noodle strings. Did not.

By the way, the applicant of the present invention has proposed a method for producing retort noodles which can prevent the attachment of noodle strings without necessarily requiring the use of fats and oils, and the invention of filling and sealing noodles so that the air content is in a specific range. (Japanese Patent Application Laid-Open No. 62-13 / 1987)
No. 8158), however, it is often difficult to increase the air content of bagged retort noodles that use bags as packaging materials, in order to reduce the space in which the bags are arranged or in terms of sterilization efficiency.

[Problems to be solved by the invention]

Accordingly, the present invention provides a method for producing bagged retort noodles having good flavor and preventing the attachment of noodle strings, without the necessity of using fats and oils and increasing the air content in retort sterilization of boiled noodles. The aim is to provide a method.

[Means for solving the problem]

The present invention has been made based on the finding that the above-mentioned problem of cooling treatment after boiling treatment and then retort treatment can be solved.

That is, the present invention provides (a) a step of performing a boiling treatment on dried noodles or raw noodles, (b) a step of performing a cooling treatment on the obtained boiled noodles,
(C) filling the boiled noodles in a heat-resistant bag and sealing;
(D) There is provided a method for producing bagged retort noodles, which comprises a step of subjecting the bag to pressure heat sterilization.

Examples of the noodles to which the method of the present invention can be applied include udon, baked udon, baked buckwheat, rame, spaghetti, macaroni and the like.

The preparation of the noodle strings is not different from the usual method, first, add starch, coloring agent, egg white, water, etc., in which salt water was previously dissolved as necessary to the raw material to which wheat flour was added, according to the usual method. A dough is prepared by kneading.

Next, the obtained dough is rolled and / or spread to form a noodle band and then cut out or the dough is extruded to obtain a noodle string.

Next, the obtained noodle strings are waved as necessary.
Thereby, the binding of the noodle strings of the obtained bagged retort noodles can be more effectively prevented, and the loosening during cooking can be further improved.

Next, the obtained noodle strings are subjected to a steaming treatment as necessary. This step is performed mainly to fix the wave when the waving is performed, but is also used for adjusting the texture of the noodle strings to be obtained even when the waving is not performed. You can also.

In this case, the conditions of the steaming are different depending on the blending of the raw materials, the moisture of the noodle strings, the thickness of the noodle strings, the boiling conditions in the subsequent process, the texture of the noodles to be obtained, and the like. In the case of ramen that cuts out at # 24, it is more than 30 seconds at 90 ° C or higher, preferably 1 to 3 minutes at 97 to 103 ° C. In the case of grilled buckwheat that cuts out with cutting blade # 20 to # 24 And 90 ° C. or higher for 40 seconds or more, preferably 97 to 103 ° C. for 1 minute to 2 minutes and 30 seconds.

Next, if necessary, the noodle strings are cut to an appropriate length such as 30 to 50 cm. The cutting treatment can be performed before steaming.

Next, the noodle strings are boiled. In this case, raw noodles or steamed noodles prepared as described above are used. Alternatively, dried noodles obtained by subjecting steamed noodles or boiled noodles to a drying treatment may be used.

In the present invention, it is important to substantially complete the boiling of the noodle strings (boil until the noodle strings become edible) in the boiling step. Thereby, compared with the case where the subsequent process is boiled during the pressurized heat sterilization treatment without boiling, the flavor and texture of the obtained retort noodles are as good as those of the boiled noodles. Can be.

Specific boiling conditions are that the noodle string moisture after boiling at a temperature of 90 ° C or higher, preferably 95 ° C or higher is 55 to 77% by weight, preferably
It is performed so as to have a concentration of 62 to 74% by weight. If below the range, the resulting retort noodles are not sufficiently reduced flour odor,
On the other hand, if it exceeds the above range, the texture of the resulting retort noodle tends not to be sufficiently firm.

Next, the obtained boiled noodles are cooled. In the present invention, this step is the most important, and by adopting this step, the noodle strings have a firm texture even when subjected to the post-pressurization and heat sterilization treatment, and the noodle strings are connected to each other. Wear can be effectively prevented, and retort noodles with good looseness during cooking can be obtained. This is presumed to be because the starch gel is strengthened by cooling.

The cooling method is not particularly limited as long as it can cool the noodle strings, and includes, for example, a method of cooling the noodle strings with water, a method of blowing cool air such as carbon dioxide gas or air, and the like. By adopting, it is possible to remove the sliminess of the surface of the boiled noodles, to prevent the binding of the noodle strings more effectively, and to make the unraveling during cooking and the like and the mouthfeel at the time of eating more favorable. Desirable in point. As the method of water cooling, specifically, a method of performing a water shower (including a case where the boiled noodles are passed through water flowing like a waterfall) on the boiled noodles, a method of immersing the noodles in running water or still water, and the above two methods And the like, but the last method is most preferable in terms of the above-mentioned effects and in that the cooling of the noodle strings can be performed in a short time.

The cooling conditions are as follows: the temperature of the boiled noodles is within 60 seconds after the start of cooling, preferably 40 ° C. or less within 30 seconds, desirably 10 to 30.
C., more preferably 10 to 25.degree.
When using the above-mentioned method of water showering on boiled noodles and the method of dipping in running water or still water, 5 to 40 ° C., preferably 5 to 40 ° C.
Water at 2525 ° C. is added at a rate of 0.1 to 10 / sec, preferably 0.3 to 2 / sec, for 5 to 30 seconds, preferably 5
After showering with water for ~ 15 seconds, 5 ~ 40 ° C, preferably 5 ~
Immerse in water at 25 ° C. for 10-120 seconds, preferably 15-60 seconds.

Next, the noodle strings are loosened as necessary. At that time or thereafter, fats and oils and / or emulsions can be attached to the noodle strings. Thereby, the binding of the noodle strings can be more effectively prevented, and the loosening of the noodle strings can be further improved. In this case, when used alone, the dispersibility may not be sufficient and the fat and oil may have a greasy texture depending on the amount of the fat used.On the other hand, when the emulsion is used alone, the emulsified liquid is used so that the desired amount of the fat or oil is obtained. When adhered, the water in the emulsion may cause excessive absorption of water into the boiled noodles and the texture may be reduced. Therefore, it is practically most preferable to use a combination of oils and fats and emulsions which has less of such problems.

The type of the above fats and oils is not particularly limited as long as they are edible fats and oils, and animal oils such as lard and head and vegetable oils such as cottonseed oil, soybean oil, rapeseed oil, camellia oil and palm oil can be suitably used. Further, as the amount of use, when used alone fats and oils, 0.2 to 8 parts by weight per 100 parts by weight of boiled noodle
Preferably, 0.5 to 2 parts by weight is appropriate.

In addition, an O / W type emulsion can be used. As the oils and fats used in the emulsion, those described above may be used. On the other hand, as the emulsion, for example, lecithin, sucrose fatty acid ester and the like can be suitably used. The ratio of fats and oils in the emulsion is 1:99 to 50:50, preferably 6:94 to 5: 5.
A ratio of 0:50 is appropriate. When the ratio of water is lower than 50:50, it tends to be difficult to prepare an emulsion. When the emulsion is used alone, about 0.5 to 10 parts by weight per 100 parts by weight of the boiled noodle is appropriate.

When the fats and oils and the emulsified liquid are used in combination, it is appropriate to use 0.5 to 1.5 parts by weight of the emulsified liquid and 0.5 to 2.0 parts by weight of the fat or oil with respect to 100 parts by weight of the boiled noodles. Furthermore, by mixing the emulsified liquid, the amount of the emulsified liquid and the oils and fats to be determined so that the ratio of the water and oil used in the whole of the emulsified liquid and the oils and fats in the above range is lower than 50:50. Excessive swelling of the boiled noodles can be effectively prevented without causing excess water to be adsorbed to the boiled noodles as compared with a case where an emulsion containing the same amount of oil and fat is used alone.

The method for attaching the fat or oil and / or the emulsion is not particularly limited, and examples include spraying, dipping, and coating.

Next, the obtained noodle strings are filled into a bag having heat resistance. At this time, it is desirable that the moisture of the noodle strings be within the moisture range of the boiled noodle strings described above.

In addition, any of the above heat-resistant bags can be used as long as it has heat resistance enough to withstand pressurized heat sterilization. An example is a retort pouch made of a synthetic resin such as nylon or polypropylene.

Next, if necessary, the air in the bag is replaced with an inert gas such as nitrogen gas or carbon dioxide gas, and then the bag is sealed by means such as heat sealing.

In this case, the air content of the bag (volume of gas inside the sealed bag / total volume of the sealed bag) is 40% by volume or less, preferably 20 to 35% by volume, and more preferably 25 to 35% by volume. Appropriate.
If it exceeds 40% by volume, the sterilization efficiency will decrease and the resulting product will tend to be bulky. Meanwhile, 20% by volume
If the ratio is lower than, the looseness of the noodle strings tends to decrease.

 Next, the bag is subjected to a pressure heat sterilization treatment.

In this case, as a condition of pressure and heat sterilization, sterilization temperature 120 to 135 ° C., about 4 or more F ₀ value can be exemplified.

The pressurized heat sterilization method is a so-called constant differential pressure sterilization method in which the pressure in the pressurized heat sterilization tank during the pressurized heat sterilization treatment matches the pressure inside the bag as much as possible. This is desirable for further improving the looseness. In that case, as a condition, the pressure difference between the pressure in the bag during the pressurized heat sterilization and the pressure in the pressurized heat sterilization tank is -0.5 to
+ 0.5 kg / cm ^2, preferably it is suitable to perform the pressurizing and heating sterilization process so that -0.3~ + 0.3kg / cm ^2.

〔The invention's effect〕

According to the production method of the present invention, bagged retort noodles having a good flavor without odor of flour, having a firmness, and easily loosening can be produced.

 Next, the present invention will be described with reference to examples.

〔Example〕

Example 1 (Yakisoba) Powder raw material 100 consisting of 95% by weight of semi-strong flour and 5% by weight of starch
A solution consisting of 1 part by weight of sodium chloride, 0.5 part by weight of brine, and 32 parts by weight of water was added to the parts by weight and kneaded to prepare a dough. Next, the obtained dough was spread to form a 1.5 mm thick noodle belt,
The noodle band was cut out with a cutting blade (round type # 20) to obtain a noodle string. Next, the obtained noodle strings were corrugated, and then subjected to a steaming treatment at about 100 ° C. for 100 seconds. Then, about to noodles
The mixture was boiled at 98 ° C. for 90 seconds to obtain boiled noodles. The water content of the obtained boiled noodles was 64% by weight. Then, the hot water was cut off, and the boiled noodles were showered with water at 15 ° C. at a rate of 0.5 / second for 100 g of the boiled noodles for 10 seconds, and then immersed in water at 20 ° C. for 30 seconds. The temperature of the boiled noodles after immersion in water was about 21 ° C., and the water content of the noodle strings after draining was 64.2% by weight. Next, 200 g of the boiled noodles were placed in a polypropylene retort pouch (140 × 1
70 mm), and then heat-sealed so that 85 ml of air remained in the retort pouch. Then, as the pressure difference between the pressure of the pressure and the pressure-heating sterilization bath in the bag at the time of pressurizing and heating sterilizing the retort pouch is -0.3~ + 0.3kg / cm ^2, sterilized temperature 121 ° C., A retort sterilization treatment was performed under conditions of F ₀ 10 or more to obtain a bag-packed retort fried noodle (Product 1 of the present invention).

Example 2 (Yakisoba) Other than spraying 1% by weight of the emulsion (12% by weight of sugar ester, 8% by weight of edible oil and fat, 80% by weight of water) and the edible oil and fat on the boiled noodles, respectively, while loosening after immersion in water. Is
A bagged retort fried noodle (Product 2 of the present invention) was obtained in exactly the same manner as in Example 1.

Comparative Example A bagged retort fried noodle (Comparative Product 1) was obtained in the same manner as in Example 1 except that the water shower and the water immersion were not performed.

Same as in Example 1 except that the surface of the noodle strings is forcibly dried by blowing cold air for 60 seconds after the steaming process, and instead of boiling, water is injected into the retort pouch so that the water content of the noodle strings becomes 64.2% by weight. In a suitable manner, a bagged retort fried noodle (Comparative Product 2) was obtained.

Example 1 Example 1 was repeated except that the surface of the noodle strings was forcibly dried by blowing cold air for 60 seconds after the steaming treatment, and instead of being boiled, the noodle strings were immersed in water at room temperature so that the water content of the noodle strings became 64.2% by weight. In a similar manner to that described above, a bagged retort fried noodle (Comparative Product 3) was obtained.

Performance evaluation Each of the present invention products 1, 2 and comparative products 1 to 3,
Take out of the retort pouch, add a tablespoon of water,
Appropriate amount of meat pieces, vegetable pieces and commercial sauce for fried noodles 30g
Stir fry with it to obtain fried noodles. The resulting yakisoba was subjected to a sensory evaluation for flavor, texture, and looseness. Table 1 shows the results.

The looseness item in the table evaluated the looseness of the noodle strings during cooking.

In the table,-indicates that the noodle strings were not loosened and thus could not be cooked and could not be evaluated.

Example 3 (Spaghetti) Commercial spaghetti dry noodles (diameter 1.7 mm) of 100% durum semolina were boiled at about 95 ° C for 6 minutes and 45 seconds.
The water content of the spaghetti after boiling was about 63% by weight.
Then, the hot water of the boiled noodles was drained, and water at 15 ° C. was showered with water for 5 seconds at a rate of 0.3 / second for 100 g of the boiled noodles.
C. for 30 seconds. The temperature of the boiled noodles after immersion is about 17 ° C
Met. Then, the resulting boiled noodles are drained and loosened, and then the emulsion (sugar ester 10% by weight, edible oil and fat 10% by weight, water 80% by weight) and edible oil and fat are respectively added to the boiled noodles.
1.5% by weight and 1% by weight were sprayed. Next, 200 g of the obtained boiled noodles were placed in a polypropylene retort pouch (140 × 1
70 mm) and then heat sealed to leave 70 ml of air. Then, the sterilization temperature of the obtained retort pouch is adjusted so that the pressure difference between the pressure in the bag at the time of pressurized heat sterilization and the pressure in the pressurized heat sterilization treatment tank is −0.3 to +0.3 kg / cm ^2.
121 ° C., to obtain a bag containing retort spaghetti to retort sterilization at F ₀ 6 or more. The obtained bagged retort spaghetti was taken out of the bag, heated in boiling water for 1 minute, then raised from the boiling water, drained from the water, served on a plate, and poured with 130 g of heated commercial meat sauce for eating. The obtained meat spaghetti had good looseness during cooking, had a good texture with a firm texture, and had a good flavor with no flour smell.

Example 4 (Udon) A solution consisting of 1.5 parts by weight of sodium chloride and 35 parts by weight of water was added to 100 parts by weight of neutral flour and kneaded to prepare a dough. Next, the obtained dough was spread to make a 2.5 mm thick noodle belt,
The noodle band was cut out with a cutting blade (square type # 10) to obtain a noodle string. Next, the noodle strings were boiled at about 98 ° C. for 13 minutes to obtain boiled noodles. The water content of the obtained boiled noodles was 68% by weight. Next, water at 18 ° C. was added to the boiled noodles with respect to 100 g of the boiled noodles.
After a water shower at a rate of 0.3 / second for 10 seconds, the sample was immersed in water at 20 ° C. for 30 seconds. The temperature of the boiled noodles after immersion was about 22 ° C. Next, 200 g of the obtained boiled noodles were filled into polypropylene retort pouches (140 × 170 mm), and then 85 g
Heat sealing was performed so that ml of air remained. Then
The pressure difference between the pressure in the bag during pressurized heat sterilization of the obtained retort pouch and the pressure in the pressurized heat sterilization tank is -0.3 to +0.3.
As a kg / cm ^2, sterilized temperature 121 ° C., to obtain a bag containing retort noodles to retort sterilization at F ₀ 8 above. The resulting retort udon in a bag was taken out of the bag, heated in boiling water for 1.5 minutes, taken out of the boiling water, drained, put in a bowl containing 250 g of commercially available udon juice, and ate. The obtained udon had good looseness at the time of cooking, had a good texture with a firm texture, and had a good flavor with no flour smell.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Shozo Kanno 1-5-7 Mikitei-Sakaecho, Higashi-Osaka-shi, Osaka House Foods Industry Co., Ltd. (72) Yoshimi Hisada 1-5-5 Mikitei-Sakae-cho, Higashi-Osaka-shi, Osaka No. 7 House Food Industry Co., Ltd. (56) References JP-A-61-181350 (JP, A)

Claims (2)

(57) [Claims] (A) a step of boiling dried noodles or raw noodles; (b) a step of performing a cooling treatment by immersing in water after showering the obtained boiled noodles with water; (c) A method of filling and sealing the boiled noodles in a heat-resistant bag; and (d) a step of subjecting the bag to heat and pressure sterilization. 2. The method according to claim 1, wherein the cooling step (b) is performed so as to lower the temperature of the boiled noodles to 40 ° C. or less within 60 seconds after the start of cooling.