JP3064869B2 - Manufacturing method of noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing noodles. More specifically, the present invention relates to a method for producing noodles having a long-term storage property and improved noodle texture.

[0002]

2. Description of the Related Art Recently, as a new instant food,
Room temperature noodles that can be eaten immediately just by heating have been developed and are actually sold. There are various types of noodles such as Chinese noodles, udon, and soba. Such room temperature noodles are produced, for example, by steaming the obtained noodle strings produced by a conventional method, applying a shower, adding oils and the like, sealing and packaging, and then heat sterilizing. ing. However, such packaged noodles distributed at room temperature have poor storage stability, change over time, lose the elasticity of the noodles, and have a rough texture.

[0003]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a normal-temperature noodles which can be stored for a long period of time and which can maintain elasticity and a smooth texture which do not change with time over the entire storage period. It is to provide a manufacturing method.

[0004]

In order to solve the above-mentioned problems, according to the present invention, an noodle string obtained by making noodles by a conventional method is subjected to an acid solution treatment and then temporarily steamed to carry out an emulsion solution treatment. Further, the present invention provides a method for producing noodles, which is characterized in that after secondary steaming, it is treated again with an acid solution, sealed and packaged, and heat sterilized.

[0005]

As described above, according to the method of the present invention, the elasticity of the noodles is improved by performing the primary acid treatment before the primary cooking, and the emulsion is treated smoothly during the cooking process. In addition, an effect of maintaining a good texture and preventing adhesion of noodle strings can be obtained at the same time. Further, by performing pH adjustment by a secondary acid solution treatment after the secondary cooking, and then performing heat sterilization, it is possible to obtain normal temperature noodles having excellent long-term storage properties.

[0006]

EXAMPLES The contents of the method for producing noodles of the present invention will be specifically described below.

According to the method of the present invention, first, a noodle string obtained by a conventional method is subjected to a primary acid solution treatment. The method of producing the noodle strings per se is well known to those skilled in the art and will not require any particular explanation. The acid treatment gives the noodle strings viscoelasticity and improves the quality of the noodles. If it is treated with alkali, the noodle strings become hard, which is not preferable. The acid solution can be sprayed, dipped, applied, sprayed, etc., and in this case, a spraying method capable of uniformly applying an appropriate amount is suitable. Can be done. Spray amount is 1g noodle string
About 0.01 to 0.5 g per unit is preferred.

The acid can be arbitrarily selected as long as it can be used as a food additive such as lactic acid, malic acid, citric acid, phytic acid, acetic acid, adipic acid, tartaric acid and fumaric acid. Such an acid solution treatment is effective in enhancing the steaming effect in the next primary steaming step and at the same time forming elastic noodles. As the acid concentration, the pH of the steamed noodles is set to 5.
Concentrations ranging from 0 to 7.0 are suitable. pH 5.
If it is less than 0, the surface of the noodles becomes sticky, and the noodles tend to be tooth-like and tend to have an acidity. Conversely, p
When H is more than 7.0, the viscoelasticity of the noodles is weakened, and the noodles lack suppleness and become noodles. More preferably, p
H5.5-6.0 is effective to give a moderate elasticity.

[0009] Following the acid solution treatment, primary steaming is performed. The purpose of this primary steaming is to form elastic noodles by pregelatinizing the noodle strings. The operation of steaming the noodle strings is well known to those skilled in the art and need not be particularly described. Primary steaming is 98 ~
1 to 3 minutes at 100 ° C. is appropriate. Steaming temperature is 98 ℃
If it is less than 1, a sufficient steaming effect cannot be expected. If the steaming time is shorter than 1 minute, the desired steaming effect is insufficient, while if it is longer than 3 minutes, inconvenience such as hardening of the noodles occurs, which is not preferable.

[0010] Following the primary steaming, an emulsion treatment is performed. Emulsion treatment is to enhance the steaming effect in the secondary steaming step by absorbing the emulsion, and at the same time, to prevent the noodle strings from adhering to each other by interposing fats and oils on the surface of the noodle strings, and to smooth the noodles. This is performed to give the effect of giving. The emulsion can be prepared, for example, by emulsifying an emulsifier in a suitable solvent. As the emulsifier, lecithin, monoglyceride, sucrose fatty acid ester and the like can be used. These emulsifiers can be used alone or in appropriate combination. Solvents that can be used to emulsify the emulsifier include, for example, water, alcohol, edible oils and the like. The concentration of the emulsifier in the emulsion can be in the range of about 2 to 60%, more preferably in the range of 5 to 10%. If the concentration of the emulsifier is too low, the desired effect of using the emulsion cannot be obtained. On the other hand, there are drawbacks such as when the concentration of the emulsifier is too high.
For the emulsion treatment, any of spraying, dipping, coating, and spraying may be used, but a spraying method capable of uniformly providing an appropriate amount is suitable.
The spray amount is suitably about 0.01 to 0.10 g per 1 g of steamed noodle, but more preferably 0.02 to 0.06 g. If the spray amount is too small, the effect of enhancing the steaming effect in the secondary steaming step or preventing the noodle strings from adhering to each other cannot be obtained. On the other hand, if the spray amount is too large, not only does the taste of the noodle strings have a fat-and-oil odor, but also there are drawbacks such as a rubbery taste.

Subsequent to the emulsion treatment, a secondary steaming is performed. The purpose of this secondary steaming is to ensure the gelatinization of the noodle strings,
The purpose is to replenish moisture to the noodle strings and form an appropriate moisture content, viscoelasticity and the like. The secondary steaming can be performed in the same procedure as the primary steaming. Such a cooking procedure itself is well known to those skilled in the art and will not require particular explanation. 98 ~
It is appropriate to carry out at 100 ° C. for 1 to 5 minutes. If the secondary steaming time is less than 1 minute, the noodle strings may not be sufficiently gelatinized. On the other hand, if the secondary steaming time is longer than 5 minutes, inconveniences such as hardening of the noodle quality occur.

After the secondary steaming, the noodle strings can be air-cooled and / or sprayed with water or showered to improve the looseness between the noodle strings. Next, after cutting a predetermined amount, a secondary acid solution treatment is performed. The purpose of the secondary acid solution treatment is to form an environment in which bacteria do not easily proliferate by making the surface of the noodle strings acidic. As the acid used for the secondary acid solution treatment, lactic acid,
Malic acid, citric acid, phytic acid, acetic acid, adipic acid,
Any material can be selected as long as it can be used as a food additive such as tartaric acid and fumaric acid. The secondary acid solution treatment can be performed by dipping, spraying, coating, spraying, or the like. In this case, dipping is appropriate in order to facilitate pH adjustment of the noodles. The pH of the noodles by immersion is preferably 4 to 5,
More preferably, the pH may be in the range of 4 to 4.5. p
When it is less than H4.0, the noodle strings exhibit sourness and affect the taste. If the pH is more than 5.0, it will affect the storage stability of the noodles. As for the temperature of the acid immersion liquid, it is better to raise the temperature to some extent so as to have good permeability to the noodles.
A range from 0 to 40C is appropriate.

[0013] After the acid solution treatment, it is sealed and packaged. If edible oils and fats are added in an amount of 0.01 g or more per gram of noodles at the time of packaging, adhesion of the noodle strings can be prevented by a film of the oils and fats and loosened. Good condition can be maintained. Edible oils and fats that can be used for such purposes can be appropriately selected from vegetable oils and fats and animal fats and oils as long as they are liquid at normal temperature.

After the sealed packaging, heat sterilization is performed. The purpose of this heat sterilization treatment is to kill spore bacteria. The heating condition is preferably 20 minutes or more at 95 ° C. and 15 minutes or more at 97 ° C. However, the setting conditions must be appropriately adjusted and set because they are affected by the noodle density per meal, pH adjustment and the like. If desired, autoclave pressurization and heat sterilization can also be used.

[0015] The packaging material used for the sealed packaging of the noodle strings must have not only heat resistance but also oxygen impermeability and bacteria impermeability. A packaging material suitable for such a purpose can be applied, for example, if it is made of a material such as nylon / CPP or nylon / LLDPE.

The present invention can be widely applied to the production of noodles such as Chinese noodles, soba, udon, and Western-style noodles (eg, spaghetti). In particular, it is suitable for producing Chinese noodles.
This is because, in order to manufacture Chinese noodles, an alkaline “brine” is used as a raw wheat flour, so that the entire obtained noodle strings are alkaline and bacteria easily propagate.

Hereinafter, the method of the present invention will be specifically illustrated.

Example 1 A noodle belt manufactured by a conventional method was prepared by using a noodle thickness of 1.3 mm and a cutting blade # 2.
A lactic acid solution adjusted to pH 2.5 was sprayed by cutting with a square blade. At this time, 0.1 g per 1 g of raw noodles was sprayed from above and below as a guide to adjust the pH of the noodle strings surface to 4.4. Next, primary steaming was performed for 1 minute and 30 seconds using steam at 98 ° C. Next, an emulsified liquid containing 5% by weight of lecithin as an emulsifier was sprayed on the basis of 0.04 g per 1 g of steamed noodle. Thereafter, secondary steaming was performed using steam at 98 ° C. for 2 minutes and 30 seconds. Then, after air-cooling and completely loosened with a water shower, cut into a predetermined amount, immersed in a lactic acid solution at a temperature of 35 ° C. for 30 seconds to adjust the pH of the noodles to 4.2,
180g / seasonal edible oil / fat (palm oil) in sealed packaging
After adding 3.5 g / meal and packaging, steam sterilization was performed at a temperature of 96 ° C. for 30 minutes to obtain a desired Chinese noodle.

In the sensory test of the Chinese noodles, boiling water was poured and 1
After minutes, the taste of the noodles was elastic, and the desired noodles were soft and smooth.

[0020] Separately, the Chinese noodle is heated at a temperature of 25 ° C and a humidity of 70
The results stored in% are shown in Table 1.

[0021]

[Table 1] Table 1 (Note)-: good, ±: slightly bad, +: bad

As a result of the above storage test, the stored noodles have a shelf life of 8 months or more at room temperature, and even with the stored noodles that have passed 6 months or more, the looseness of the noodle strings does not deteriorate and the texture is elastic. It was possible to maintain a soft and smooth state.

Embodiment 2 Next, an embodiment of spaghetti of Western noodles will be described.
A noodle band made by a conventional method is prepared by noodle thickness 1.6 mm, cutting blade # 16
A lactic acid solution cut out with a circle and adjusted to pH 2.5
0.15 g per g was sprayed from above and below as a guide to adjust the pH of the noodle string surface to 4.5. Next, primary steaming was performed for 2 minutes using steam at 98 ° C. Next, an emulsified liquid containing 8% by weight of a sucrose fatty acid ester as an emulsifier was sprayed on the basis of 0.06 g per 1 g of raw noodles. Then 98
Secondary steaming was carried out using steam at 4 ° C. for 4 minutes. After that, in the same manner as in Example 1, desired noodle spaghetti was obtained.

In the sensory test as well, soft and smooth noodles having the same elasticity as in Example 1 were obtained. The results of storing this noodle spaghetti in the same manner as in Example 1 are shown in Table 2 below.

[0025]

[Table 2] (Note)-: good, ±: slightly bad, +: bad

As a result of the above storage test, it had a storage property of at least 7 months at room temperature, and the noodle quality was as good as in Example 1.

[0027]

As described above, according to the present invention,
By performing an acid solution treatment on a predetermined noodle string before cooking, the elasticity to the noodles is increased, and by performing an emulsion treatment in the middle of the cooking process, the smoothness of the texture and the adhesion of the noodle strings to each other. It also has effects such as prevention. After steaming, adjust the pH by acid solution treatment.
Since heat sterilization is performed, noodles having excellent long-term storage properties can be obtained.

──────────────────────────────────────────────────続 き Continuation of front page (72) Inventor Moriya Kawamura 3-8-14 Yotsuya, Fuchu-shi, Tokyo 108 Casa 56 (56) References JP-A-6-209730 (JP, A) JP-A-4-190751 ( JP, A) JP-A-3-247251 (JP, A) JP-A-4-4863 (JP, A) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/16

Claims (1)

(57) [Claims] (1) noodle strings obtained by making noodles by a conventional method,
The pH of the surface of the noodle strings becomes a value within the range of 5.0 to 7.0
And steps for performing the primary acid solution treatment as, (b) a step of primary steaming, 蒸麺1g per 0.01 to 0, which is the primary steaming (c).
A step of spraying an amount of the emulsion within the range of 10 g onto the surface of the noodle strings.
-Up and, (d) a step of secondary steaming, (e) secondary cooked range pH of 4.0 to 5.0 noodles
And processing the secondary acid is added to have a value of the inner, sealed packaging (f) secondary acid solution treated noodles then pressurized
Comprising the steps of Netsuya fungus processing method noodles characterized by comprising a.