JP3039574B2 - Manufacturing method of noodles that can be distributed at room temperature - 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 noodles which can be distributed at room temperature. More specifically, noodles are processed using a processing solution with excellent pH retention and stability, bagged, and sterilized by heating to produce high-quality noodles that have a good texture and taste and can be stored at room temperature for a long period of time. And a method for producing noodles.

[0002]

2. Description of the Related Art In the past, so-called instant noodles were prepared by heating raw or dried noodles or steamed noodles, which had not been subjected to pregelatinization of starch with heat, by heating or drying with oil soot.
So-called retort noodles in which steamed noodles are sealed with a heat-resistant resin film or the like and sterilized by heating are known.
However, raw noodles had problems in storage stability and ease of cooking, dried noodles had problems in cooking convenience, and instant noodles and retort noodles had problems in texture and taste. Therefore, for retort noodles, attempts have been made to use a sterilization process such as immersion in an acid solution in order to relax the heat sterilization conditions and improve the texture and taste, but the sourness remains in the noodles. No satisfactory things have been obtained.

[0003] In order to provide long-term storage without deteriorating the quality of foods such as noodles such as boiled noodles, buckwheat, and spaghetti, pickles, delicacies, vegetables, rice, etc., they are added to foods during the manufacturing process. There have been proposed a number of quality control agents and quality control methods for immersion treatment of foods or wrapping noodles using glucono-delta-lactone (JP-A-49-54561). acid,
A method of using one or more organic acids such as malic acid and tartaric acid (Japanese Patent Application Laid-Open Nos.
-74958, JP-B-1-25546, JP-A-1-119866, and JP-A-2-200156), a method of using these organic acids and salts thereof (JP-A-54-41340, JP-B-55-23054 and JP-B-55-23056, JP-A-60-1021
No. 58, JP-A-2-190157), a method using an ester of sucrose with stearic acid or the like (JP-A-2-190158), and a method using citric acid and ethanol (JP-A-57-86276). ), A method using an organic acid and propylene glycol (Japanese Unexamined Patent Publication No.
-86276)).

[0004] For example, pH of noodles in boiled liquid and dipping liquid
There is a process that requires pH adjustment during the production of boiled noodles, such as adjustment or addition of a pH adjuster to raw materials such as flour, and pH-lowering agents such as lactic acid, tartaric acid, malic acid, and acetic acid are used as the adjusting means However, when these are used, even if the pH can be adjusted, if a certain amount is added, the bitterness and other sourness peculiar to each acid appear, and the taste of the noodles such as texture and taste is changed. And p
Even if the purpose of H adjustment could be achieved, it could not be used because the quality of noodles deteriorated.

Further, in the adjustment with these pH-lowering agents, the pH of the treatment liquid to be added must be constantly measured over time, and as a result, the boiled noodles can be picked up in the noodle production process. Sometimes it is necessary to constantly measure the pH of the boiled liquid according to the course of the work, which is a laborious task and requires the addition of various acids accurately to adjust the pH to an appropriate level. There was a drawback associated with the difficult task of not being able to do so. As described above, the conventional quality control method and the quality control agent are based on the p
H retention and stability were poor, and using these quality control methods and quality control agents, it was not possible to produce high-quality noodles that had good texture and taste and could be stored at room temperature for a long period of time.

[0006]

SUMMARY OF THE INVENTION It is possible to produce high-quality noodles which are excellent in pH retention and stability of the treatment liquid itself, have good texture and taste, and can be stored at room temperature for a long period of time. To provide a method for producing noodles.

[0007]

The present inventors have conducted intensive studies in view of the above problems, and as a result, have found that at least (1) glucono delta lactone, (2) one or more organic acids and salts thereof,
(3) Noodles are treated with a treatment liquid containing ethanol and (4) water controlled at a very limited specific ratio, packed in a bag, and sterilized by heat to maintain the pH of the treatment liquid itself. The present invention has been found to be able to produce high-quality noodles which have excellent stability, good texture and taste, and can be stored at room temperature for a long period of time.

[0008] The invention of claim 1 of the present invention is characterized in that the steamed noodles are immersed in an aqueous solution containing at least the following (1) to (4), then packed in a bag and sterilized by heating. This is a method for producing noodles that can be distributed at room temperature. (1) Glucono delta lactone 0.5 to 10% by weight (2) One or more organic acids and / or salts thereof 0.05 to 1% by weight (3) Ethanol 0.2 to 3% by weight (4) Water residue amount

According to a second aspect of the present invention, the organic acid is at least one organic acid selected from acetic acid, citric acid, tartaric acid, fumaric acid, adipic acid, malic acid, lactic acid and a mixture thereof. The method for producing noodles that can be distributed at room temperature according to claim 1, wherein

According to a third aspect of the present invention, the salt of the organic acid is at least one salt of an organic acid selected from potassium salts, sodium salts, calcium salts and mixtures thereof. Item 1. A method for producing noodles that can be distributed at room temperature according to Item 1.

Each component used in the present invention is a water-soluble food additive which is harmless to humans and animals. The treatment liquid used in the present invention has excellent pH retention and stability itself, and is obtained by analyzing the pH of the treatment solution in the process of producing noodles such as boiled noodles, which is the subject of pH adjustment, with time by time. It is not necessary to adjust the pH, and once the pH is adjusted at the beginning of use, it can be used for a long period of time. In addition, the crystals of each component should be kept uniform without precipitation during use or during storage at room temperature. It can be used and stored stably.

Further, this treatment liquid has a very good buffering property, shows almost no change in pH even when the concentration changes from about 1% to about 0.1%, and the fluctuation of pH is extremely small. As shown in the examples, when this treatment liquid was used as the boiled liquid, there was no fluctuation in pH before and after the boiled liquid, and the yield of the boiled noodles was greatly improved. The finished noodles such as boiled noodles are packed in a bag and sterilized by heating to obtain high-quality noodles having good texture and taste and long-term storage at room temperature.

The glucono-delta-lactone used in the present invention is a food additive, and has been used as a leavening agent for confectionery such as bread and cake, or as a coagulant for tofu, and for the preservability of ham, sausage and Kamaboko by pH adjustment. Those widely used for reinforcement and the like can be used. It is known that glucono delta lactone exists as an equilibrium mixture of glucono delta lactone, glucono gamma lactone and gluconic acid in an aqueous solution. If the content of glucono delta lactone exceeds 10% by weight, acidity appears, which is not preferable. When the content of glucono delta lactone is 0.5% by weight or less, the preservation effect is reduced.

The organic acids and salts thereof used in the present invention are edible acids and salts thereof recognized as food additives. Examples of the organic acids include acetic acid, citric acid, tartaric acid, fumaric acid, adipic acid, malic acid, and the like. Organic acid salts such as lactic acid and mixtures thereof include potassium salts, sodium salts, calcium salts and the like, and mixtures thereof. Of these, lactic acid and its salts can be preferably used. 1% by weight of organic acids and their salts
Exceeding the range is not preferable because the taste such as acidity is affected. On the other hand, if the content is 0.05% by weight or less, the texture, the taste, and the yield are reduced as well as the preservation effect.

The ethanol used in the present invention may be ethanol or a composition consisting essentially of ethanol, which is recognized as a food additive. If the content of ethanol exceeds 3% by weight, the texture,
It is not preferable because it affects the taste. When the content is 0.2% by weight or less, the storage effect is reduced.

The treatment liquid used in the present invention is excellent in its own pH retention and stability, and can be used to produce high-quality noodles which have a good texture and taste and can be stored at room temperature for a long period of time. The reason is that glucono-delta-lactone contributes to the preservation of noodles, organic acids and their salts contribute to the improvement of quality, preservation and yield of noodles, and ethanol improves the solubility of glucono-delta-lactone In addition, it is considered that this contributes to the improvement of long-term preservability, but is not limited to this reason.

The treatment liquid used in the present invention may contain an antioxidant, salt, fragrance, various esters, sugars, coloring agents and the like within a range not departing from the gist of the present invention. This treatment liquid may be prepared by mixing each component in advance, or may be separately added as needed. But
As a result, it is important to adjust the composition to a predetermined composition.

The processing temperature, processing time, and the like when using this processing liquid are not limited because they vary depending on the type of noodles. Usually, however, the pH of the treated noodles is 3.5.
~ 5.5, preferably 4 ~ 5.

The treated noodles are filled in a plastics bag or a packaging material made of a laminate of plastics and aluminum foil by a known method. It is preferable to use a bag that can block oxygen and light and has high heat sealing strength and bag breaking strength. The bagged noodles are heat-sterilized, but the method and conditions for heat-sterilization are not particularly limited, and methods and conditions generally used can be used. However, in the present invention, since the noodles are treated with the above-mentioned treating solution, it is possible to relax the heat sterilization conditions. Since the degree of relaxation of the heat sterilization conditions varies depending on the cleanliness of the production process, the types of various raw materials, and the like, it cannot be unconditionally determined, but is appropriately determined.

[0020]

Next, the present invention will be described in more detail with reference to Examples, but it should not be construed that the invention is limited thereto without departing from the gist of the present invention. (Examples 1 to 4, Comparative Examples 1 to 7) According to the following steps 1 to 3, a treatment liquid for noodles having the composition shown in Table 1 was produced. 1. Measure distilled water into the tank. 2. After the glucono delta lactone is weighed, the glucono delta lactone is poured into the tank with stirring to completely dissolve the glucono delta lactone. 3. After weighing ethanol and sodium lactate, put in, stir well, and dissolve.

According to the following steps 1 to 5, steamed noodles were treated with the above treatment liquid. PH of treatment solution before and after treatment
Change, yield of boiled noodles, storage stability of processing solution, pH of noodles, taste of processed noodles, preservation properties such as texture (shelf life)
Was tested. The yield of boiled noodles was relatively expressed as 100 in Comparative Example 1 where no quality improver solution was used. The storage stability of the quality improver solution indicates the stability when left at 25 ° C. (○: good, ◎: very good). The results are summarized in Table 1. 1. After measuring the dried noodles, it was boiled for about 10 to 15 minutes. 2. Cooled with cold water. 3. It was immersed in the treatment liquid for 30 to 60 seconds. 4. A plastic bag was filled and sealed with a small amount of oil to prevent the adhesion of noodles. 5. Heat sterilization at 80 to 110 ° C for 30 to 35 minutes.

[0022]

[Table 1]

Using the treatment liquid of Example 3, the following treatment was carried out to test the stability. 1. After measuring the dried noodles, it was boiled for about 10 to 15 minutes. 2. Cooled with cold water. 3. Dipped in the quality modifier solution for 30-60 seconds. 4. The above steps 1 to 3 were repeated, and the pH of the noodle quality improving agent solution was measured every 15 minutes. The results are shown in FIG.
The quality improvers of Examples 1 to 4 did not change pH before and after the treatment, the yield of boiled noodles was high, the storage stability of the quality improver solution itself was very good, and the pH stability of the treated noodles was good. It can be seen that the processed noodles have excellent texture and taste, and that the texture and taste are maintained for a long period of time. On the other hand, in the case of Comparative Examples 1 to 7, there was a pH change before and after the treatment, the yield of boiled noodles was poor, the pH stability of the treatment solution,
It can be seen that the long-term storage stability is slightly inferior, and the processed noodles have inferior texture and taste as well as poor storage stability of noodles.

[0024]

The processing solution used in the present invention has excellent pH retention and stability, and the pH of the processing solution in the manufacturing process of noodles to be pH-adjusted is known by analyzing the pH over time. No need to perform
If it is adjusted, it can be used for a long time, and it can be kept uniformly without crystal precipitation of each component during use or during storage at room temperature, and can be used stably,
It can be stored, and there is no fluctuation of pH before and after boiled, the yield of boiled noodles is greatly improved, and the finished noodles are packed in a bag and sterilized by heating, High quality noodles that have good taste and can be stored at room temperature for a long time can be obtained.

[Brief description of the drawings]

FIG. 1 is a graph showing a change in pH when a treatment solution used in the present invention is repeatedly used.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/16

Claims (3)

(57) [Claims] Claims 1. Steamed noodles at least in the following (1)
A method for producing noodles which can be distributed at room temperature, comprising immersion treatment in an aqueous solution containing (4) to (4), bagging, and heat sterilization. (1) Glucono delta lactone 0.5 to 10% by weight (2) One or more organic acids and / or salts thereof 0.05 to 1% by weight (3) Ethanol 0.2 to 3% by weight (4) Water residue amount 2. The method according to claim 1, wherein the organic acid is at least one selected from acetic acid, citric acid, tartaric acid, fumaric acid, adipic acid, malic acid, lactic acid and a mixture thereof. Of noodles that can be distributed at room temperature. 3. The organic acid salt according to claim 1, wherein the salt of the organic acid is at least one salt of an organic acid selected from a potassium salt, a sodium salt, a calcium salt and a mixture thereof. Noodle manufacturing method.