JP2968994B2 - Manufacturing method of completely packed noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing completely packed noodles such as Chinese noodles, yakisoba and champon.

(Conventional technology and problems to be solved) Completely packaged noodles were sterilized by adding a bacteriostatic agent and an acid and treating them at a lower temperature than conventional retort treatment (90 ° C for 30 minutes). It refers to packaged noodles, which are more strictly packaged than conventional general packaged noodles, and can be stored at room temperature for about 100 days. Noodles such as Chinese noodles, yakisoba and champong can be manufactured as completely packaged noodles.

Such complete wrapped noodles have problems such that the texture is reduced by heat sterilization, and the noodles are stretched during storage by boiling before heat sterilization.

Various attempts have been made to solve such problems. For example, JP-A-59-106263 discloses that
With respect to "a method for producing heat-sterilized noodles", a method for producing multilayer noodles mainly containing durum flour (60 to 50%), flour, starch, active gluten, egg white, and konjac mannan is disclosed.

However, there is a problem that a satisfactory improvement effect cannot be obtained by any of the methods, and that the texture is deteriorated when a high content of durum lamb is used.

Therefore, the present invention has a smooth texture that is stronger than conventional noodles, and the texture does not decrease even when heat sterilized.
It is another object of the present invention to provide a method for producing a completely packaged noodle in which the growth of the noodle is slow.

(Means for Solving the Problems) The present inventors have studied to develop noodles that can achieve the above object, and as a result, in the powdery raw material, 3 to 35% by weight of durum wheat flour or durum wheat semolina and starch 3
It has been found that the above object can be achieved by blending 25% by weight, thereby completing the present invention.

That is, the present invention relates to a method wherein the powdery raw material contains 3 to 35% by weight of
-25% by weight, and water, kneading, molding, boiling or steaming with other raw materials, acid immersion in some cases, and then packaging and heat sterilization.

The durum wheat used as a raw material of the durum flour used in the present invention is a wheat whose main origin is the United States of America, Montana, South Dakota, and Canada. Durum wheat is macaroni and spaghetti wheat, but for macaroni and spaghetti,
Used as semolina with a larger particle size than flour.

The durum wheat flour used in the present invention is obtained by grinding durum wheat to a particle size of 150 μm or less,
The durum wheat semolina used in the present invention is obtained by pulverizing the above-mentioned durum wheat to a particle size as semolina. Semolina particle size is usually 300-1400
μm.

Durum Flour or Durum Wheat Semolina
The powder raw material is blended in an amount of 3 to 35% by weight, preferably 10 to 30% by weight. When the amount is more than the above range, the texture becomes weak, and when boiled, it becomes boiled and the surface becomes sticky.If the amount is less than the above range, the object of the present invention cannot be achieved. .

Starch is blended in a powder material in an amount of 3 to 25% by weight,
Preferably, it is blended at 20% by weight. The starch used here is preferably waxy corn starch in addition to tapioca raw starch and tapioca processed starch. Noodles containing Durum Flour or Durum Wheat Semolina
By heat sterilization, the noodles become slightly hard,
Although somewhat less smooth, the incorporation of starch solves such problems and results in noodles having a "smooth" and favorable viscoelasticity. Therefore, if the amount is less than the above range, these effects cannot be obtained. If the amount is more than the above range, the protein content in the raw material is reduced, and the elasticity of the noodles is undesirably reduced.

In the present invention, xanthan gum is added to the powdery raw material in an amount of 0.
It is preferable to add 1 to 1% by weight, particularly 0.2 to 0.6% by weight. If the amount of the xanthan gum is more than the above range, the elasticity of the noodles is undesirably too high. By blending xanthan gum, it is possible to further prevent boiled noodles and to impart appropriate viscoelasticity to these noodles, but if the amount is less than the above amount, these effects can be obtained. Can not.

In the powder raw material of the present invention, in addition to the above raw materials, for example, flour such as medium flour and strong flour is blended.

The "other raw materials" used in the present invention may be any raw materials used in the normal production of completely packaged noodles such as Chinese noodles, yakisoba, champon and the like. Therefore, any of seasonings, coloring agents, preservatives, egg white, water, noodle quality improvers and the like can be used.

The water addition, kneading, molding, boiling or steaming, and acid immersion, packaging, and heat sterilization, which may be performed in some cases, can be performed by a normal method for producing these completely packaged noodles.

However, in the production method of the present invention, the kneading of the raw materials is 40 kneaded.
When performed under reduced pressure of 0 mmHg or less, the effect of the present invention can be further expected. That is, by kneading under such reduced pressure conditions, it is possible to prevent boiling and elongation of the noodles, and to impart appropriate hardness to the noodles.

(Examples) Hereinafter, the present invention will be described in more detail with reference to examples.
The numerical values used in the formulations in the examples and test examples all represent% by weight.

Examples 1 to 9 Completely packaged noodles were obtained by the following formulation and process.

(Effects of the Invention) According to the production method of the present invention, the noodles have a firmer and smoother texture than conventional noodles, and the texture does not decrease even after the heat sterilization treatment. It is possible to obtain a fully packaged noodle which is slow.

Claims (6)

(57) [Claims] 1. A method according to claim 1, wherein said powdery raw material contains 3 to 35% by weight of durum wheat flour or durum wheat semolina and 3 to 25% of starch.
% By weight, and water, kneading, molding,
Boil or steam, optionally soak in acid, then wrap,
A method for producing completely packaged noodles, which is subjected to heat sterilization. 2. The method according to claim 1, wherein the amount of the durum powder or the durum wheat semolina is 10 to 30% by weight of the powdery raw material. 3. The method according to claim 1, wherein the amount of the starch is 10 to 20% by weight of the powdery raw material. 4. The process according to claim 1, wherein the starch is a raw tapioca starch or a processed tapioca starch. 5. Xanthan gum is added to the powdery raw material in an amount of 0.1 to 1%.
The production method according to any one of claims 1 to 4, wherein the composition is blended by weight. 6. The method according to claim 1, wherein the kneading is performed under reduced pressure of 400 mmHg or less.