JP3371843B2 - Long life noodle and method for producing the same - Google Patents

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to noodles and a method for producing the same, and more specifically, it is a pregelatinized raw type noodle that can be poured into boiling water for a short period of time, and particularly long-term storage. TECHNICAL FIELD The present invention relates to a long-life noodle that has good properties and can be distributed at room temperature, and a method for producing the long-life noodle.

[0002]

2. Description of the Related Art Raw noodles obtained by pre-gelatinizing raw noodles by boiling or steaming them can be eaten in a short time simply by pouring boiling water, and have the same flavor as raw noodles. , Has become popular as an instant noodle that replaces conventional dry type noodles such as fried noodles and hot air dried noodles.
However, the raw type noodles that have been gelatinized by the boiling or steaming treatment as described above are likely to rot as they are, and even if stored in a refrigerator, they last for only a few days and cannot be distributed at room temperature. Therefore, in order to improve the preservability of this pregelatinized raw type noodles and have a long-term preservability of 90 days or more even at room temperature, so-called long-life noodles, the pregelatinized noodles by boiling or steaming treatment, A method is known in which the pH is adjusted by immersing in an organic acid solution such as citric acid or lactic acid, and then the package is sealed and heat sterilized to ensure long-term storability.

[0003] However, when the raw type noodles that have been gelatinized as described above are pH-adjusted with an organic acid to form long-life noodles having a long-term shelf life, an attempt is made to ensure a long-term shelf life of 90 days or longer at room temperature. Then, the pH of the noodles must be adjusted to 4.5 or less, and to 4.3 or less according to the industry standard, and there is a problem that the sourness of the noodles is manifested by the organic acid and the flavor and taste are impaired. For this reason, in the long-life noodles in which the pH has been adjusted with a conventional organic acid to ensure long-term storability, a method of suppressing the sourness by adjusting the soup used during eating to the alkaline side has been adopted. However, in the method of adjusting the sourness with this soup, the effect of suppressing the sourness is not always sufficient, and the flavor and taste may be impaired.

[0004]

In view of the above points, the present invention is a raw type long-life noodle which has a long-term shelf life of 90 days or more even at room temperature, and ensures long-term shelf life by acid treatment. It is intended to provide a raw type long-life noodle with improved taste and taste by suppressing the development of sourness due to organic acids, which is a drawback of the conventional long-life noodles.

[0005]

[Means for Solving the Problems] In order to achieve the above object, the inventors of the present invention have conducted extensive studies and found that by adding chitosan having a relatively low molecular weight to a raw material powder used for noodle making. The inventors have found that it is possible to suppress the development of sourness due to an organic acid used for acid treatment while ensuring long-term storage stability, and have completed the present invention.

That is, the long-life noodles according to the present invention are mainly made of wheat flour, buckwheat flour and other cereals, starch and the like, and chitosan having an average molecular weight of 10,000 or more and less than 100,000 is added to the main raw material. Range of 0.05 to 1.0% by weight
It is contained in the composition, and the pH is adjusted to 4.3 or more and 5.0 or less by subjecting to α-treatment, acid treatment and heat sterilization treatment. Further, the method for producing a long-life noodle according to the present invention, wheat flour, an alkaline agent, a salt and the like as needed to the raw material powders such as starch and buckwheat flour and the like as a main raw material, kneaded with water, Noodles are made by a conventional method to prepare raw noodles, and the raw noodles are gelatinized by boiling and / or steaming, then immersed in an acid solution to adjust the pH to the acidic region side, package sealed and heat sterilized. In the method for producing long-life noodles, a chitosan having an average molecular weight of 10,000 or more and less than 100,000 is added to the raw material powder in the range of 0.05 to 1.0% by weight based on the main raw material.
The pH of the noodles is increased by adding it inside and dipping it in an acid solution.
It is characterized by being adjusted to 4.3 or more and 5.0 or less .

According to the present invention as described above, chitosan added to the raw material powder during the acid treatment after the gelatinization treatment of raw noodles takes in acids such as organic acids in the treatment liquid to form noodles. It is possible to suppress the decrease of PH, that is, the expression of sourness, and suppress the growth of harmful bacteria by the synergistic effect of the pH adjusting action of acid and the antibacterial action of chitosan, thereby ensuring long-term storage stability.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION There is no particular limitation on the type of noodles which is the target of the long-life noodles of the present invention. For example, udon noodles, buckwheat noodles, Chinese noodles, pasta such as spaghetti, and other noodles in general. Is the target . The udon noodles are made from wheat flour as a main raw material, and as the main raw material is wheat flour in addition to udon, hiramen,
There are Hiyamugi and Somen. In addition, buckwheat is mainly composed of wheat flour, buckwheat flour, and the like, and the proportion of buckwheat flour in the main raw material is 30% or more. Furthermore, Chinese noodles are made from wheat flour as a main raw material and using kansui (alkaline agent). Spaghetti is made by extrusion method using durum wheat flour or strong wheat flour as a main raw material, and the one made in a spaghetti style with wheat flour as a main raw material is called soft spaghetti type (wind) noodle.

The raw-type long-life noodles according to the present invention are provided as instant noodles that can be eaten in a short time simply by pouring boiling water.

The raw material powder of the long-life noodle of the present invention is the same as the conventionally used raw material powder except that low molecular weight chitosan is added. That is, in addition to wheat flour, or wheat flour, buckwheat flour, rice flour, barley flour, rye, flour such as pigeons, tapioca starch, corn starch, starches such as potatoes, and further as a main raw material blended with gluten, as necessary. In addition, Kansui (alkaline agent), salt, etc. are added.

In the present invention, chitosan is added to the raw material powder as described above. Chitosan is obtained by alkaline-hydrolyzing the side chain of chitin (β-poly-N-acetylglucosamine) which is a kind of mucopolysaccharide. The resulting basic polysaccharides have a wide range of molecular weights. Among them, chitosan used in the present invention has a relatively low molecular weight, and its average molecular weight is less than 100,000, more preferably within the range of 10,000 to 100,000, and further preferably about 20,000 to 80,000. Is. In the case of chitosan having an average molecular weight of 100,000 or more,
When the acid treatment is carried out, the solubility in the treatment liquid decreases and the acid uptake becomes insufficient, and the effect of suppressing the sourness is impaired, and undissolved chitosan remains in the noodle strings, resulting in a poor texture. Invite. In addition, chitosan having an average molecular weight of less than 10,000 may not be expected to have an antibacterial action because it is in a liquid state, or the sweetness of sugar may be developed to impair the taste.

[0012] By the way, there is an example of using chitosan in the past for making noodles. However, in this case, the purpose is to add stiffness to the noodles to improve the texture by adding chitosan, and high molecular weight chitosan having an average molecular weight of 100,000 or more was used. However, such high molecular weight chitosan is poorly soluble in water and needs to be added to the raw material powder in a state of being dissolved in an organic acid, so that the resulting noodles have a sour taste due to the organic acid. Therefore, in the case of a high molecular weight chitosan having an average molecular weight of 100,000 or more, which has been conventionally used, the expression of off-taste such as bitterness and a dull taste becomes remarkable, and the molecular weight of the chitosan used It is completely different from the object of chitosan used in the present invention in terms of the purpose and the action and effect.

The amount of chitosan added to the raw material powder in the present invention is preferably in the range of 0.05 to 1.0% by weight, and more preferably to the main raw material such as wheat flour, cereal flour and starch. It is in the range of 0.1 to 0.5% by weight. If the amount of chitosan added is less than 0.05% by weight, the desired effect of improving storage stability and effect of reducing sourness may not be obtained. In addition, if the amount of chitosan added exceeds 1.0% by weight, the antibacterial effect of chitosan improves storage stability but causes bitterness, which is not preferable.

In the present invention, the average molecular weight as described above is 1
A raw material powder to which less than 0,000 chitosan is added is made into noodles by a conventional method. For example, in the case of Chinese noodles such as ramen, wheat flour is used as a main raw material, an alkaline agent is added to this, and brine is added to the powder mixture to which chitosan is added, and the mixture is kneaded. The noodles are combined using a roll and then cut out using a cutting tooth or the like to prepare noodle strings, and raw noodles are obtained. The raw noodles (noodles) are boiled, steamed in the case of yakisoba, or appropriately combined with boiled and steamed to be gelatinized, and then immersed in cold water for washing and cooling. Next, the gelatinized noodles are immersed in an organic acid solution such as citric acid or lactic acid to adjust the PH of the noodles to the acidic region side. In adjusting the pH, in the production of conventional long-life noodles, the pH of the noodles is 4.5 or less, preferably 4. in order to ensure long-term storage stability of 90 days or longer at room temperature.
It was necessary to adjust to 3 or less, but in the present invention,
The relatively low molecular weight chitosan added to the raw material powder suppresses the sourness reduction by incorporating the organic acid used for the acid treatment, and at the same time, the shelf life of the noodles can be improved by the antibacterial action of chitosan itself. Is adjusted to an acidic region side of about 5.0 or less, and from the viewpoint of suppressing the development of sourness, PH is preferably 4.3 or more, more preferably 4.5 or more.

After the pH adjustment as described above, the noodles are packaged and sealed in a heat resistant bag, and the noodles are heated at a temperature of about 90 to 95 ° C. for about 1 hour.
Within a period of time, preferably, the temperature of the central portion of the noodles is maintained at 90 ° C. or higher for 5 minutes or more to perform heat sterilization treatment, and this is cooled to a predetermined temperature to obtain a product.

The PH of the noodles in the present invention is a value measured by adding water (usually about twice the amount) to the noodles after heat sterilization and crushing with a mixer.

[0017]

EXAMPLES The present invention will now be specifically described with reference to examples, but these examples do not limit the present invention.

[Examples 1 to 5 and Comparative Examples 1 to 4] 1 kg of flour (medium strength flour, Nisshin Seifun Co., Ltd .; trade name "kaede")
2.5 g of a salt solution (360 g) is added thereto, and the mixture is kneaded and compounded by a conventional method to obtain raw noodles (Udon) (comparative example). On the other hand, in 1 kg of the same flour as above, 360 g of 2.5% saline and chitosan (manufactured by Koyo Chemical Co., Ltd .; “Chitosan SK-1”)
0 "average molecular weight 70,000 to 80,000) is added in the amounts shown in Tables 1 and 2, and raw noodles (udon) are obtained in the same manner as described above (Example). The raw noodles obtained in this way are mixed in boiling water for 15 minutes.
After being boiled for 2 minutes, it is converted into α, and it is immersed in cold water, washed with water, cooled, and then immersed in an aqueous lactic acid solution having the concentrations shown in Tables 1 and 2 to adjust to the acidic region side as shown in Tables 1 and 2. Then, after packaging and sealing, it is heat-sterilized at a temperature of 90 to 95 ° C. to obtain long-life noodles (udon). The obtained noodles were evaluated for storability and sourness, and the results are shown in Tables 1 and 2.
Shown in.

[0019]

[Table 1]

[0020]

[Table 2]

[Evaluation Method of Noodles] Preservability: Noodles are diluted 10 times with sterile water and crushed with a mixer,
The general viable cell count is measured by the flat plate agar method. Sourness: 10 panelists set the sourness of the comparative example to 3 points, 1 point: very strong, 2 points: slightly strong, 4 points: slightly weak, 5 points: very weak, 5 points were evaluated, and the average value of 10 persons was used as the sourness evaluation.

As is clear from the evaluation results of Tables 1 and 2, the long-life noodles of the examples produced by adding chitosan to the raw material powder were added with chitosan even when acid-treated with the same organic acid solution. Although it has a higher PH and longer sourness than the long-life noodles of Comparative Examples which are not used, it has the same long-term storability as that of Comparative Examples. on the other hand,
The ones in which the reduction in PH was suppressed without adding chitosan (Comparative Examples 2 and 4) had a suppressed sourness, but those in which chitosan was added even at the same PH (Example 2,
Preservability is not sufficient compared to 5). From this, it is clear that by adding chitosan to the raw material powder, the effect of the present invention of suppressing the sourness while ensuring long-term storage stability of noodles.

[Examples 6 to 9 and Comparative Example 5] 1. To 1 kg of wheat flour (medium strength flour, Nisshin Seifun Co., Ltd .; trade name "kaede") 2.
360 g of 5% saline and 0.1% by weight of chitosan having various molecular weights shown in Table 3 (all manufactured by Koyo Chemical Co., Ltd.) were added to the flour, and raw noodles (udon) were prepared in the same manner as in Examples 1 to 5. And then α, cooling, PH
The prepared product is packaged, sealed, and sterilized by heating to obtain long-life noodles (udon). Table 4 shows the results of the storage characteristics and sourness of the obtained noodles evaluated in the same manner as described above.

[0024]

[Table 3]

[0025]

[Table 4]

As is clear from the results shown in Table 4, the long-life noodles of the Examples to which chitosan having an average molecular weight of less than 100,000 was added are excellent in storability, while the average molecular weight of 10 is
In the case of noodles containing more than 10,000 chitosan, the shelf life is not sufficient.

[Examples 8 to 10, Comparative Examples 8 to 10] Chitosan (manufactured by Koyo Chemical Co., Ltd .; SK-2)
Except for adding 0.1% by weight of the average molecular weight of 20,000 or less)
Chinese noodles, Japanese buckwheat noodles, and spaghetti are prepared according to a conventional method, and those which have been gelatinized, cooled, and treated with acid in the same manner as above are packaged and sealed, and subjected to heat sterilization to obtain various long-life noodles. Table 5 shows the results of the storage characteristics and sourness of the obtained noodles evaluated in the same manner as described above.

[0028]

[Table 5]

[0029]

As described above, according to the present invention, by adding a relatively low molecular weight chitosan having a molecular weight of less than 100,000 to the raw material powder, long-life noodles with long-term shelf life and suppressed sourness can be obtained. Can be

─────────────────────────────────────────────────── --Continued from the front page (56) Reference JP-A-9-248148 (JP, A) JP-A-6-141800 (JP, A) JP-A-6-292520 (JP, A) JP-A-6- 113802 (JP, A) (58) Fields surveyed (Int.Cl. ⁷ , DB name) A23L 1/16 A23L 3/3562

Claims (3)

(57) [Claims] 1. A main raw material is wheat flour, buckwheat flour or other cereal flour or starch, and chitosan having an average molecular weight of 10,000 or more and less than 100,000 is added to the main raw material in an amount of 0.05 to 1.0 % by weight.
% Long-life noodles which are contained within the range of%, and whose pH is adjusted to 4.3 or more and 5.0 or less by subjecting to α-treatment, acid treatment and heat sterilization treatment. 2. The long-life noodle according to claim 1, wherein the amount of chitosan added to the main raw material is in the range of 0.1 to 1.0% by weight. [Claim 3] Flours such as wheat flour and buckwheat flour and starches
Alkaline agent, salt as necessary
Etc. and knead with water, and then noodles are made by a conventional method to make raw noodles.
Made by boiling and / or steaming the raw noodles
After converting into α, it is immersed in an acid solution to adjust the pH to the acidic side,
For manufacturing long-life noodles that are packaged and sealed and heat sterilized
The average molecular weight of the raw material powder is 10,000 or more and less than 100,000.
0.05 to 1.0 weight of chitosan based on the main raw material
% Within the range and by soaking in acid solution
Characterized by adjusting PH to 4.3 or more and 5.0 or less
Long-life noodle manufacturing method .