JP2860034B2 - Method for producing pressurized heat sterilized noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pressurized and heat-sterilized noodles, and more particularly, to effectively prevent loosening of noodles and a decrease in texture due to pressurized and heat-sterilized processing. The present invention relates to a method for producing pressurized heat sterilized noodles.

[0002]

2. Description of the Related Art Conventionally, as a method for producing pressurized heat sterilized noodles, for example, methods disclosed in Japanese Patent Publication Nos. 59-12264 and 63-59668 are known. Among them, the method of Japanese Patent Publication No. 59-12264 has one of the features in that boiling of the noodle strings is performed at the time of the pressurized heat sterilization treatment. The resulting noodles have a problem that the flavor becomes worse as compared with normal boiled noodles. On the other hand, Japanese Patent Publication No. 63-596
No. 68 discloses a method in which noodles having a water content of 30 to 50% by weight are subjected to pressure and heat sterilization. However, since the noodles obtained by such a method have low moisture, they are eaten together with soups such as ramen. In the case of a type of product, it is necessary to boil the noodles in boiling water for a relatively long period of time during eating and allow the noodles to absorb water, which is not sufficiently satisfactory in terms of simplicity.

In view of the above-mentioned prior art, the present inventors have boiled the noodle strings before the pressurized heat sterilization treatment and found that the noodle strings have a water content of 55%.
When the boiled noodles were prepared to be ~ 77% by weight,
It has been found that the flavor is improved, and that the noodle strings already contain sufficient moisture during eating, and that pressurized and heated sterilized noodles that can be eaten only by heating for a short time can be obtained.

[0004]

However, the noodles obtained by pressurized heat sterilization, especially ramen, are heated for a short time and then eaten together with the soup. There is a problem that the stiffness is weaker than the ramen obtained by the method and the looseness is poor.

The applicant of the present invention has proposed a method of producing pressurized and heat-sterilized noodles having sufficient stiffness, based on a method of cooling after boiling (Japanese Patent Application No. 2-46940).
Patents have already been filed for a method of using multi-layer noodles (Japanese Patent Application No. 3-5813 and Japanese Patent Application No. 3-5814), but they have not been fully satisfactory.

According to the present invention, there is provided a pressurizing apparatus which has good flavor and can be eaten by heating for a short time, and which can effectively prevent loosening and a decrease in texture due to pressurized heat sterilization. An object of the present invention is to provide a method for producing heat-sterilized noodles.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive research and development in order to achieve the above object. By applying a heat-drying treatment so that the water content of the noodle strings becomes 15 to 30% by weight for 5 minutes, it is possible to effectively prevent unraveling and a decrease in texture due to the pressure heat sterilization treatment. I got the knowledge that I can do it.

[0008] The gist of the present invention completed on the basis of the above findings is: (a) a step of preparing a noodle string having a water content of 30 to 40% by weight, and (b) a step of adding the noodle string to the noodle string at 100 ° C or higher for 1 to 5 minutes. Heating and drying the noodle strings so that the water content of the noodle strings is 15 to 30% by weight; and (c) boiling the noodle strings after the noodle strings have a water content of 55 to 77% by weight. Applying process,
(D) a step of performing a cooling treatment on the noodle strings, (e) a step of filling and sealing the noodle strings in a package, (f) a step of subjecting the package to a pressurized heat sterilization treatment, and the above (a) to (a). The method for producing pressure-heat sterilized noodles having the step f).

Hereinafter, the contents of the present invention will be described in detail. The noodles to which the method of the present invention can be applied include, for example, ramen, champon, baked buckwheat, udon, baked buckwheat, and the like. Chinese noodles such as ramen, champon, and baked buckwheat are preferred, and ramen is particularly desirable.

In obtaining the noodles, starch, a coloring agent, egg white, gums and the like are added to a wheat raw material, if necessary. Wheat raw materials include durum semolina, strong flour,
Examples include semi-strong flour, medium flour, and flour, but it is preferable to use durum semolina. Although the amount of use is not particularly limited, it is more preferably 10% by weight or more, preferably 30 to 80% by weight of the entire raw material in view of the effect of the present invention.

Next, to the above-mentioned raw material, a dough from which water in which salt is dissolved in advance is obtained is added so as to have a water content of 30 to 40% by weight. When the noodles to be obtained are Chinese noodles such as ramen, champon, baked buckwheat, etc., brine is dissolved in addition to salt. In this case, the kind of watering to be used is not particularly limited, but is preferably trisodium phosphate and / or tripotassium phosphate, and the amount of the used dough is adjusted so that the pH of the obtained dough is 7.1 to 8.0. (The above pH is the pH of the supernatant liquid after adding 50 g of pure water to 10 g of dough, pulverizing with a homogenizer for 2 to 2.5 minutes, and allowing to stand for 4 to 5 minutes.) This p
H can be easily measured using a glass electrode pH meter). Thereby, the obtained pressurized heat sterilization noodle has a flavor similar to Chinese noodles, and can effectively prevent browning caused by the pressure heat sterilization treatment.

Next, the above-mentioned raw materials are kneaded by a conventional method to obtain a dough. Subsequently, noodle strings having a water content of 30 to 40% by weight are prepared from the obtained dough. As a specific means, it is preferable to employ a method in which the dough is extruded under reduced pressure and then cut into an appropriate length immediately after. As a result, it is possible to more effectively prevent loosening and a decrease in texture due to the pressurized heat sterilization treatment. In this case, the decompression condition is-
400 to -700 mmHg, preferably -400 to -60
0 mmHg is desirable. The conditions for the pressing force of the extrusion are 80 to 150 kg / cm ^2, preferably 80 to 1 kg / cm ^2.
30 kg / cm ² is desirable.

Next, the noodle strings having a water content of 30 to 40% by weight are preferably subjected to a steaming treatment, and then at a temperature of 100 ° C. or more, preferably 110 to 130 ° C. for 1 to 5 minutes.
It is important to perform the heat drying treatment so as to be 5 to 30% by weight. This makes it possible to effectively prevent the noodles from unraveling and lowering the texture due to the pressurized heat sterilization treatment, and to smooth the surface of the obtained pressurized heat sterilization treated noodles. The heating and drying means is not particularly limited,
For example, there is hot-air drying, and microwave or far-infrared rays can be irradiated simultaneously with the hot-air drying treatment.

Next, the noodle strings are boiled so that the water content of the noodle strings after boiling is 55 to 77% by weight, preferably 57 to 66% by weight. Thereby, compared to the case where boiling is performed during the pressure heat sterilization treatment in the subsequent step without boiling, the flavor and texture of the obtained pressure heat sterilized noodles are as good as those of the original noodles. Things. When the water content of the noodle strings is less than the above range, the obtained pressurized and heat-sterilized noodles tend to be poor in flavor with insufficient reduction of flour odor and lack in supple elasticity. . On the other hand, when it exceeds the above range, the texture of the pressure-heat sterilized noodles obtained tends not to be sufficiently firm.

Next, the obtained boiled noodles are subjected to a cooling treatment. Thereby, the obtained pressurized heat sterilized noodles can have a firmer texture and can more effectively prevent the binding of the noodle strings, and can be easily unraveled 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. For example, a method of cooling the noodle strings with water,
There is a method of blowing cold air such as carbon dioxide gas or air, etc.However, if a method of cooling with water is adopted, it is possible to remove the slime of the surface of the boiled noodles, it is possible to effectively prevent the binding of noodle strings, In addition, it is desirable in that it can make the unraveling during cooking and the like and the mouthfeel during eating even better. As a method of water cooling, specifically, a method of performing a water shower (including a case where the boiled noodles are passed through water to be flowed or sprayed) on the boiled noodles, a method of dipping in running water or still water, and the above method Although there is a method in which the two methods are used in combination, etc., the last method is most preferable in terms of the effects described above and in that the cooling of the noodle strings can be performed in a short time.

The cooling condition is that the temperature of the boiled noodles is 40 ° C. or less within 60 seconds, preferably within 30 seconds after the start of cooling.
Preferably 10 to 30 ° C, more preferably 10 to 25 ° C
It is appropriate to set the temperature to ° C.

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 further prevented, and the loosening of the noodle strings can be further improved.

The kind of the above fats and oils is not particularly limited as long as they are edible fats and fats, and animal oils such as lard head and vegetable oils such as cottonseed oil, soybean oil, rapeseed oil, camellia oil and palm oil can be suitably used. In addition, as the usage amount,
When used alone, 0.2 to 5 parts by weight, preferably 0.5 to 2 parts by weight, is suitable for 100 parts by weight of boiled noodles.

Further, 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 emulsifier, for example, lecithin, sucrose fatty acid ester and the like can be suitably used. The method for attaching the fats and oils and the emulsion is not particularly limited,
There are means such as spraying, dipping and coating.

Next, the obtained noodle strings are filled in a package such as a bag or a container having heat resistance. Is desirable. As the above-mentioned package, any package can be used as long as it has heat resistance enough to withstand pressure heat sterilization.
Next, if necessary, the air in the package is replaced with an inert gas such as nitrogen gas, and then the opening is sealed by an ordinary method.

In this case, the air content of the package is not particularly limited. For example, in the case of a bag, the air content (volume of gas inside sealed bag / total volume of sealed bag) is 40. % Or less, preferably 20 to 35% by volume, more preferably 25 to 35% by volume. If it exceeds 40% by volume, the bactericidal effect tends to decrease and the resulting product tends to be bulky. On the other hand, if the content is less than 20% by volume, the looseness of the noodle strings tends to decrease.

Next, the bag is preferably subjected to a preheating treatment under pressure and at a temperature of 100 ° C. or lower for a predetermined time. As a result, the bags are maintained at a predetermined temperature for a predetermined time in a state where excessive inflation is prevented, and the temperature of the noodle strings in all the bags becomes substantially uniform. Then, by applying a pressurized heat sterilization process described below to all the bags in this state,
It is possible to effectively prevent the occurrence of heat sterilization unevenness due to a variation in temperature rise between bags (individuals). In addition, since the difference in the sterilization effect between the individuals obtained by the pressurized heat sterilization treatment becomes small, sterilization conditions (temperature and time) so that those having the lowest sterilization effect do not become sterile in anticipation of the difference in the sterilization effect.
Even if you set, other bags will not be overheated,
As a result, excessive hardening of the noodle strings during storage due to overheating can be effectively prevented. Further, variations in flavor and color tone due to sterilization can be suppressed, and stable quality can be obtained.

The conditions of the preheating treatment will be described. As the pressure condition, the pressure difference between the pressure in the package and the pressure in the processing tank during the preheating treatment is -0.4 to +0.4 kg /.
cm ² preferably can exemplified ^{-0.2~ + 0.2kg / cm 2, 65~100} ° C preferably 8 as a temperature condition
0 to 95 ° C can be exemplified. The time condition (the time from the start of heating in the processing tank to the time when the temperature in the processing tank exceeds 100 ° C.) is 10 to 60 minutes, preferably 20 to 3 minutes.
5 minutes can be exemplified. Further, as the heating means, steam may be used, or hot water may be sprinkled in the form of spray or shower, and is not particularly limited.

Next, the package is subjected to a pressure heat sterilization treatment. The method of the pressurized heat sterilization treatment is not particularly limited, but is preferably performed by, for example, spraying hot water under a pressure and at a temperature condition of 100 ° C. or more in a spray form or a shower form. To explain this point in more detail,
The pressure condition is a differential pressure between the pressure in the package during the pressurized heat sterilization treatment and the pressure in the pressurized heat sterilization treatment tank (or the sum of the saturated steam pressure at the temperature of the sterilized packaged body and the expansion pressure of air). Pressure difference between the pressure in the pressurized heat sterilization tank and -0.4 to +
0.4 kg / cm ^2, preferably -0.2 to +0.2 kg
/ Cm ² , and the temperature condition of the hot water is 100 to 140 ° C., preferably 105 to 130 ° C.
° C can be exemplified, and it is desirable to sterilize to F ₀ 3.2 or more.

[0026]

According to the present invention, it is possible to eat with a good flavor and a short heating, and to effectively prevent loosening of the noodles and deterioration of the texture due to the pressurized heat sterilization treatment. be able to. In addition, the resulting pressurized heat sterilized noodles,
The surface becomes smooth and the mouthfeel becomes good.

[0027]

【Example】

Example 1 50 parts by weight of semi-strong flour, 40 parts by weight of durum semolina, 10 parts by weight of starch, and brine (trisodium phosphate)
A solution consisting of 0.8 parts by weight, 1 part by weight of salt and 32 parts by weight of water was added and kneaded to prepare a dough. In addition, pH of the obtained dough was 7.5. Next, the obtained dough was extruded from a hole having a diameter of 1.6 mm under the conditions of a degree of reduced pressure of -500 mmHg and a pressing force of 100 kg / cm ² , and cut into lengths of 30 cm to obtain noodle strings. The water content of the obtained noodle strings was 33% by weight. Next, the obtained noodle strings were subjected to a steaming treatment for 60 seconds, and then subjected to a hot air drying treatment at a temperature of 120 ° C. for 3 minutes. The water content of the obtained noodle strings was 18% by weight.
Thereafter, the noodle strings were boiled for 3 minutes and 30 seconds at about 98 ° C. The water content of the obtained boiled noodles was 60% by weight.

Next, the hot water was cut off, the boiled noodles were showered with water at 15 ° C. for 10 seconds, and then dipped 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 after draining was 60.8% by weight. next,
Each 200 g of the boiled noodles was filled in a polypropylene retort pouch (140 × 190 mm), and then heat-sealed so that 95 to 130 ml of air remained in the retort pouch. Next, the retort pouch was introduced into the processing tank, and subsequently, the pressure difference between the pressure in the bag and the pressure in the processing tank was −
Hot water at 85 ° C. was sprinkled in a spray state for 28 minutes while performing pressure control so as to be 0.2 to +0.2 kg / cm ^2, and preheating treatment was performed. Then, the temperature of the hot water is raised to 120 ° C., and the pressure difference between the pressure in the bag and the pressure in the processing tank during the pressurized heat sterilization treatment is -0.3 to +
Pressure and heat sterilization treatment was performed for 12 minutes while controlling the pressure to 0.3 kg / cm ² to obtain a bagged ramen.
The obtained ramen in a bag did not have noodle strings bound thereto, and had a good appearance in which browning was effectively prevented.

Further, the ramen is taken out of the bag, put into a heat-resistant bowl-shaped styrene-made container, and poured with hot water.
Warmed for minutes. Then, after the hot water was discarded, 10 g of powdered ramen soup and 400 g of hot water were put in a container and eaten.
The obtained ramen had good looseness. In addition, it had a good flavor like ramen, had a sufficient texture, and had a smooth mouthfeel on its surface.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-59-140844 (JP, A) JP-A-57-122762 (JP, A) JP-A-59-173060 (JP, A) 87156 (JP, A) (58) Field surveyed (Int. Cl. ⁶ , DB name) A23L 1/16-1/162

Claims (1)

(57) [Claims] (1) a step of preparing a noodle string having a water content of 30 to 40% by weight; (C) a step of boiling the noodle strings so that the water content of the noodle strings after boiling is 55 to 77% by weight, and (d) a cooling treatment of the noodle strings. (E) a step of filling and sealing the noodle strings in a package, (f) a step of subjecting the package to a pressurized heat sterilization treatment, and pressurized heating including the steps (a) to (f). Manufacturing method of sterilized noodles.