JP2937771B2 - Manufacturing method of packaged noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to a packaged noodle which has a good flavor and texture and can be stored for a long period of time, similarly to a noodle whose moisture content has been increased to be edible by a conventional method such as boiling. And a method for producing the same. In particular, the present invention relates to a method for producing packaged noodles that enables Chinese noodles to be stored for a long period of time while maintaining the flavor and texture.

[0002]

2. Description of the Related Art Noodles whose water content has been increased to an edible level by a conventional method such as boiling can be stored for only about 2 to 3 days in summer and about 10 days in winter even if a preservative such as hydrogen peroxide is used. Therefore, various methods have been developed so far to improve the storage stability. For example, Japanese Patent Application Laid-Open No. 51-
No. 1664 discloses a method for producing packed boiled noodles in which raw noodles are placed in a heat sterilization pot, boiled and heat-sterilized, then transferred into a sterile room, and the boiled noodles are packed in appropriate amounts in a sterile room and sealed. It has been disclosed. However, since the time required for sterilizing the noodles is long, if the sterilization is carried out sufficiently, the noodles will be excessively boiled, the noodles will absorb more water, and the texture of the noodles will become softer. There was a defect that flavor and taste became worse. Also, when boiled noodles manufactured by a conventional method are subjected to pressure and heat sterilization, gelatinization of starch progresses due to the high water content, and the noodles become extremely difficult to dissolve as if dissolved, and the texture is too soft. There was a disadvantage of becoming. In particular, in the case of Chinese noodles, which are often treated as steamed noodles, when the noodles are subjected to pressure and heat sterilization, not only the water content is high, but also the pH is high, so that browning proceeds and the appearance and flavor deteriorate. There was a disadvantage. As described above, in the conventional method for producing storage noodles, it has been difficult to enable long-term storage while maintaining the flavor and texture of the noodle itself whose moisture content has been increased to edible levels. .

[0003]

DISCLOSURE OF THE INVENTION The present invention relates to a packaged noodle which has the same flavor and texture as a noodle whose water content has been increased to an edible level by a conventional method such as boiling, and which can be stored for a long period of time. It is an object of the present invention to provide a method for producing the same.

[0004]

Means for Solving the Problems As a result of research conducted by the present inventors to solve the above-mentioned problems, the water content of the noodles was adjusted to a low level, and after high-temperature and high-pressure steam sterilization, the water content of the noodles was reduced. By adjusting the amount to the optimum value, it was found that the noodles can be stored for a long period of time while maintaining the original flavor and texture. The present invention has been made based on such findings. That is, the present invention provides (a) a step of sterilizing raw noodles, boiled noodles or steamed noodles with steam under high temperature and high pressure, and (b) adjusting the water content by absorbing water into the noodles under aseptic and pressurized conditions. It is an object of the present invention to provide a method for producing packaged noodles, comprising a step of simultaneously cooling and (c) a step of filling and sealing the treated noodles in a container under aseptic conditions.

[0005] Further, when Chinese noodles such as ramen are used as the noodles, a preferred embodiment of the present invention is that:
A step of sterilizing raw Chinese noodles, boiled Chinese noodles or steamed Chinese noodles adjusted to 2 or less with steam under high temperature and high pressure, and (b) adjusting the water content by absorbing water into the Chinese noodles under aseptic and pressurized conditions. Simultaneously, cool the pH of Chinese noodles from 9.3 to 11.
Step of adjusting to 0 and step (c) This is a method for producing packaged noodles, which has a step of filling and sealing the treated noodles in a container under aseptic conditions. Hereinafter, the present invention will be described in detail. The noodles to be sterilized in the present invention are not particularly limited, but examples include Chinese noodles such as ramen, fried noodles, cold noodles, udon,
There are various types of noodles such as kishimen and Japanese soba, and pasta such as spaghetti and macaroni. These noodles may be raw noodles, boiled noodles, steamed noodles, but in the case of boiled noodles, it is better to adjust the water content so that the boil time is shorter than usual and the noodles are slightly hardened In particular, in the case of dry pasta, it is necessary to boil it a little to make it soft.

If the water content is high enough to be eaten, the noodles are undesirably blistered or browned by high-temperature, high-pressure steam sterilization in a subsequent step. In addition, the pH of Chinese noodles is usually 9.5 or more due to the influence of brine, but when processing Chinese noodles by the method of the present invention, the pH is adjusted to 8.2 or less when or after the noodles are produced. After sterilization, brine was added to adjust the pH to 9.
By setting it to 3 or more, the original flavor and color of Chinese noodles can be obtained. In addition, when the pH of the noodles is adjusted to 8.2 or less, if water is not added at all, even if water is added after sterilization, the texture will be like udon. In the present invention, the content of brine is first reduced to adjust the pH of Chinese noodles to pH 8.2 or less, to prevent browning during high-temperature and high-pressure sterilization, and to further adjust the water content with an aqueous solution containing brine after sterilization. At the same time, pH
To obtain the flavor and texture of Chinese noodles.

[0007] In the sterilization step of the present invention, steam is used during sterilization so as not to increase the water content of the noodles as much as possible and to suppress damage to the noodles due to heating. By using steam, an increase in the water content of the noodles after sterilization can be suppressed to about 1.0 to 5.0%. Further, if air is mixed in the steam, the sterilization efficiency is reduced, so that it is necessary to lengthen the sterilization time. Therefore, browning is likely to occur, which is not preferable in flavor. Therefore, it is preferable to use saturated steam in the present invention. The high-temperature and high-pressure steam sterilization in the step (a) in the present invention may be performed so that the sterilization value F ₀ = 4 or more when distributed or stored at room temperature. In this case, the sterilization condition is a temperature of 120 to 140 ° C. , Especially 12
It is preferable to set the temperature at 5 to 135 ° C. for 10 seconds to 10 minutes, particularly 1 to 5 minutes. The sterilization conditions are defined by F
₀ = 4 to achieve less than 10 seconds, must kicked a sterilized at a high temperature of at least 140 ° C., is because not a stable quality sterilization uneven noodles occurs, also F ₀ = 4 Is required to be heated for 10 minutes or more in order to achieve the temperature of 120 ° C. or less, because the noodles are browned or hardened, and the quality is deteriorated. However, this is not the case when performing bacteriostatic treatment such as distribution and storage at a low temperature, and the minimum sterilization that can kill microorganisms that cannot be bacteriostatic (for example, mold and yeast) by bacteriostatic treatment. Should be performed.

Next, the F ₀ value will be described. The F value refers to the time (minutes) required to kill a specific microorganism at a certain temperature in a defined medium, and the F value varies greatly depending on the type of microorganism. The F ₀ value is the F value when spores of Clostridium botulinum having particularly high heat resistance are used, and refers to a value obtained by converting the sterilization temperature to 121.1 ° C. Note that the sterilizing effect differs depending on the temperature. In an actual system, sterilization proceeds even when the temperature is raised or cooled, so that the sterilization is not performed at a constant temperature. Therefore, when the bactericidal effect at 121.1 ° C. is set to 1, the lethality is a numerical value that shows the same bactericidal effect at different temperatures, and the bactericidal value is defined as the mortality and the bactericidal value corresponding to the time and the temperature. By expressing the function as an integrated value, the sterilization effects under different conditions (sterilization temperature, sterilization time) are compared. That is, by expressing conditions that can be an index capable of killing various microorganisms as a bactericidal value, it can be converted into various temperatures and times. The noodles that have been sterilized are processed in step (b)
In order to prevent the water in the noodles from bumping and expanding, the water is absorbed under pressure to adjust the water content and at the same time to be cooled. The term “pressurized” in the step (b) refers to a pressure equal to or higher than the steam pressure of the product temperature. For example, at 130 ° C., a pressure equal to or higher than a gauge pressure of 1.8 kg / cm ² .

In the present invention, the water content is not adjusted after cooling by air cooling or the like, but is cooled and adjusted while absorbing moisture to the noodles after heat sterilization. This is because the higher the temperature of the noodles, the higher the moisture absorption efficiency, and the higher the cooling rate is, the higher the quality of the noodles is. Further, the cooling in this step may be performed at a temperature at which water does not boil under atmospheric pressure, that is, the temperature of the noodles may be reduced until the temperature becomes less than 100 ° C., and the higher the temperature of the water to be absorbed, the higher the water absorption efficiency. , 80 ° C. or so. In the present invention, since the noodles are in an open state, it is necessary to perform cooling and moisture adjustment under aseptic conditions and use aseptic water or an aqueous solution. The water content is preferably 40 to 75% by weight based on the weight of the noodles, particularly 50 to 75% by weight for noodles returned in a cup, and 40 to 70% by weight for noodles to be boiled back. . The water content is defined as 40% by weight.
If the amount is less than 75% by weight, it is difficult to obtain a cooked feeling, and it takes time to return. If the amount is more than 75% by weight, the noodles are soaked that the texture of boiled noodles cannot be obtained. It is. The adjustment of the water content includes a method of dipping the noodles in water or an aqueous solution, and a method of spraying water or an aqueous solution from above the noodles.

[0010] The immersion time and the spraying time vary greatly depending on the type of noodles, the production method, the thickness, the temperature of the immersion liquid, and the temperature of the noodles before immersion.
An example is as follows. Noodle temperature Water (solution) temperature Water absorption method Water absorption time Cup noodle 90 ° C. 80 ° C. Dipping 30 to 60 seconds １２０ 120 ° C. 80 ° C. Spray 30 to 120 seconds Boiled noodle 90 ° C. 80 ° C. Dipping 10 to 30 seconds １２０ 120 ° C. 80 ° C. Spray 10 -60 seconds In addition, each noodle can be adjusted to an appropriate pH by adding an alkaline substance to the aqueous solution used for adjusting the water content and absorbing water. For example, in Chinese noodles, the pH which was kept low in the heat sterilization process was 9.3-1.
1.0, preferably adjusted to 9.5 to 10.5. The reason why the pH is defined in Chinese noodles in this way is that if it is less than 9.3, it lacks the flavor of Chinese noodles and the noodles unique to Chinese noodles cannot be obtained. If it is higher than this, the alkali taste becomes too strong and the taste is not preferable, and an ammonia odor is generated. In addition,
The measurement of the pH of the noodles is performed as follows. First, 5 times the amount of distilled water is added to the noodles, and the mixture is stirred with a mixer for 1 minute and ground. Thereafter, when the supernatant is clear, the pH is measured without stirring.

The pH of Chinese noodles is adjusted to 0.5 to 4
%, Preferably 1.0 to 4.0% of an aqueous solution of brackish water is used. In the present invention, since the noodles that have been sterilized and whose water content has been adjusted are in an open state, they are filled into sealed containers under aseptic conditions in the next step to obtain packaged noodles. As a filling method, for example, there is a method of filling a flat tray with a noodle mass and sealing the upper portion with a sheet, or a method of filling an airtight pouch with a noodle mass and sealing the mouth of the pouch. The noodle whose moisture content has been adjusted in the step (b) is moved to a sterile room or a clean bench, filled in a sterilized packaging material or container, and sealed. This packaging material or container is not particularly limited as long as it can maintain an aseptic state by sealing.

[0012]

According to the production method of the present invention, the noodles have the same flavor and texture as those of noodles whose moisture content has been increased to be edible by a conventional method such as boiling, and can be stored for a long period of time, at least for 6 months. A packaged noodle was obtained. Next, the present invention will be described with reference to examples.

[0013]

【Example】

[Example 1] 100 parts of a raw type cup Chinese noodle powder composition (wheat flour 70%, starch 30%) to be reconstituted in hot water and kneaded with 34 parts of an aqueous solution of kansai were kneaded. The sheet was roll-rolled, further rolled to 1.3 mm, cut into noodle strings with a No. 20 square blade, and then cut to an appropriate length. At this time, the pH was 8.1. After steaming for 60 seconds, 100 g of the noodles are taken and the pressure is 1.8 kg at 130 ° C.
sterilized at 90 cm / cm ² for 90 seconds. Subsequently, gauge pressure 1.85 k
Under a pressure of g / cm ² , the sample was immersed in an aqueous rinse solution to aseptically adjust the water content, cool, and adjust the pH to a ramen. Easy concentration 1.5%, temperature 8
The immersion time was 60 seconds at 0 ° C. As a result, the water content of the noodles was about 58% and the pH was 10.0. After draining, the container was aseptically filled. [Comparative Example 1] The pH of the noodle before sterilization was adjusted to 10.0,
Except for not adjusting the pH of the sterilized noodles, the same treatment as in Example 1 was carried out to produce packaged noodles. The pH of the sterilized noodles is 10
Met. Comparative Example 2 A packaged noodle was produced in the same manner as in Example 1, except that the pH was not adjusted after sterilization. Therefore, in this case, the pH of the packaged noodles after sterilization was 8.1 as it was.

[Example 2] Spade cake 120 g of dried spaghetti (approximately 1.6 mm in diameter) boiled for 3 minutes and softened (moisture 52%) was taken, and 13
Sterilization was performed at 0 ° C. and a gauge pressure of 1.8 kg / cm ² for 120 seconds. Subsequently, it was immersed in warm water under a pressure of 1.85 kg / cm ^{2 to} aseptically adjust and cool the water content. The temperature of the hot water was 80 ° C., and the immersion time was 15 seconds.
As a result, the noodle moisture became 64%. After draining, the container was aseptically filled. As with the dried noodles, a noodle with natural flavor and elasticity was obtained as spaghetti. [Comparative Example 3] The same dried spackety as in Example 2 was boiled for 9 minutes as usual, filled in a retort pouch, and heated at 130 ° C.
Retort sterilization was performed at a gauge pressure of 1.8 kg / cm ² for 120 seconds. Table 1 shows the comparison results of the sensory evaluation of Example 1, Comparative Example 1, and Comparative Example 2.

[0015]

[Table 1] Table 1 Color Elasticity Flavor Smoothness Example 1 ◎ ◎ ◎ ◎ Comparative Example 1 × ◎ × ◎ Brown With brown odor Comparative Example 2 ◎ ○ × △ Slightly soft udon-like rough

The results of a sensory evaluation of Example 2 and Comparative Example 3 are shown below.

[Table 2] Table 2 Example of color elasticity flavor smoothness 2 ◎ ◎ ◎ ◎ Comparative Example 3 △ △ △ ○ Gray (brown) color with brownish odor

Claims (2)

(57) [Claims] (1) a step of sterilizing raw noodles, boiled noodles or steamed noodles with steam at a high temperature and a high pressure; and (b) adjusting the water content by absorbing water into the noodles under aseptic and pressurized conditions. A method for producing packaged noodles, comprising a step of cooling and (c) filling and sealing the treated noodles in a container under aseptic conditions. (2) a step of sterilizing raw Chinese noodles, boiled Chinese noodles or steamed Chinese noodles having a pH adjusted to 8.2 or less with steam under high temperature and high pressure; and (b) sterilizing the Chinese noodles under aseptic pressure. Adjusting the water content by simultaneously absorbing water and cooling, and adjusting the pH of Chinese noodles to 9.3 to 11.0; and
(c) A method for producing packaged noodles, which comprises a step of filling and sealing the treated noodles in a container under aseptic conditions.