JP4003109B2 - Method for producing pressurized and heat-sterilized noodles - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、常温での長期保存が可能なウェットタイプの麺類、さらに詳細には、加圧加熱殺菌処理した後に密封包装することで長期保存が可能なウェットタイプの麺類、ならびにその製造方法に関する。なお、本発明で言う加圧加熱殺菌とは、湿熱下１００℃以上（大気圧以上）での熱処理を言う。
【０００２】
【従来の技術】
水分含量の高いウェットタイプの麺において、常温で数カ月以上の長期保存が可能な麺類としては、ＬＬ麺（生タイプ即席麺）とレトルト麺がある。ＬＬ麺は、切り出された麺線を茹でもしくは蒸してα化した後、酸処理して麺線ｐＨを４．８以下として密封包装し、１００℃以下で加熱処理するもので、ｐＨを低くすることで静菌性を持たせたものである。一方レトルト麺は、麺線を密封包装して高温高圧で湿熱下殺菌処理したもので、通常１２０℃で４分以上の加圧加熱条件を課すことで、細菌、カビ等を殺菌し、常温保存を可能としたものである。
【０００３】
しかしながら、ＬＬ麺は麺線ｐＨを通常４．８以下に酸処理するために、酸味を呈する場合があり、また密封包装後の加熱処理によって麺線が軟化してコシのない麺になる問題があった。さらに、元来アルカリ性である中華麺の場合には、麺線が酸性となることで、中華麺らしい風味が得られない等の問題もあった。
【０００４】
また、レトルト麺の場合には、麺線がＬＬ麺より厳しい高温高圧の処理によって軟化し、水分含量をかなり低くしないかぎり麺線が塊状になってほぐれず、条件によっては麺線の形状をとどめないものとなってしまう問題があった。さらに、レトルト麺においてアルカリ性の中華麺の場合には、高温によっていわゆるかん焼けを起こし、麺線が茶色に変色してしまう問題もあった。
【０００５】
一方、本出願人は、１００℃を超える加熱殺菌処理においても、コシがあり充分に喫食可能で常温での長期保存が可能な麺類を開発し、特開平６−２０９７３０号として提案している。これは、麺原料にアルギン酸類とアルカリ剤を添加して麺線とした後、α化し、酸処理して密封包装後１００℃以上の加熱殺菌を施すもので、この方法によると、当該アルギン酸添加技術を１００℃以下で加熱処理した場合に比較して、麺線の滑らかさやしなやかさの点が改良され、かつ、静菌のための麺線ｐＨを若干高くできるという利点のあるものであった。しかし、当該先行技術公報の各実施例等の評価結果から明らかなように、当該技術はＦ０＝３以下の場合には、麺のコシ、ほぐれ等の評価は充分であるが、Ｆ０＝５を超えるような条件下においては、ほぐれが悪くなり、麺線にあれが見られ、コシや色調の評価も悪くなる傾向が見られた。
【０００６】
一般にＦ０値は食品の殺菌において指標となるもので、ボツリヌス菌芽胞がほぼ死滅する値として、食品のレトルト殺菌に関しては、Ｆ０値が約４以上、すなわち約１２０℃で４分以上を必要とする。従って、前記特開平６−２０９７３０号の技術はＦ０＝４を超えるようないわゆる一般的なレトルト処理に適用すると、その効果が充分でない場合があり、さらに改良の必要性があった。また、特開平６−２０９７３０号の麺は、酸処理によってｐＨが下がった状態であるので、中華麺らしい風味の麺を得ることは困難であった。
【０００７】
【発明が解決しようとする課題】
以上の問題点に対して、本発明の課題とするところは、高温高圧での加熱殺菌を行っても麺線形状が維持され、麺線をほぐすことが可能で、かつ、麺あれが少なく、コシのある食感の良い、常温での長期保存が可能な加圧加熱殺菌した麺を得ることを目的とする。また、特開平６−２０９７３０号において不十分であったＦ０＝４以上、１２０℃以上の加熱殺菌条件下においても、好ましい食感を得ることができ、かつ、酸味のない、特に中華麺の場合には、最終商品がアルカリ性であり、それでいて褐変しない麺を得ることを目的とする。
【０００８】
【課題を解決するための手段】
本発明は、上掲の課題を解決すべく発明されたものであって、その要旨とするところは、
（ａ） アルギン酸類とアルカリ剤を添加配合した麺線を、茹で及び又は蒸してα化処理し、
（ｂ） 前記工程（ａ）のα化処理と同時に、又はα化処理と前後して、麺線を酸処理して麺線ｐＨを６．８以下、好ましくは６．５以下に調整し、
（ｃ） 前記（ａ）、（ｂ）の工程を経た麺線を包装体に密封せずに、蒸気庫内で加圧加熱殺菌処理を施し、
（ｄ） 加圧加熱殺菌後に無菌下で麺線を包装体に密封包装する
（ａ）〜（ｄ）の各工程を含む麺類の製造方法である。
【０００９】
本発明の方法によれば、湿熱下加圧加熱殺菌された麺類でありながら、製品の麺線形状が維持され、麺あれが少なく、コシがあり、麺線をほぐすことができる麺とすることができる。従って、加圧加熱殺菌前に水分含量を特に低く調整せずとも、充分に製品化が可能である。
【００１０】
また、本発明は、前記（ｃ）の工程において、加圧加熱殺菌がＦ０＝4〜２５０で加熱温度が１２０℃〜１４５℃の殺菌条件である麺類の製造方法である。本発明の方法によれば、前記特開平６−２０９７３０号の問題点であった過酷な殺菌条件においても、目的の品質の麺が得られる。
【００１１】
さらに本発明は、蒸気庫内での加圧加熱殺菌処理が、蒸気庫内の空気を一旦脱気した後に加熱蒸気を導入して加圧加熱殺菌処理する麺類の製造方法である。当該脱気工程は、加熱蒸気導入前、もしくは蒸気導入初期時に真空ポンプによって蒸気庫内の空気を脱気する方法であることが望ましい。この方法によって、麺線の間隙等に空気が咬むことなく、効率的な殺菌ができるだけでなく、麺線への加熱殺菌によるダメージを少なくでき、麺質の均一な麺を得ることができる。
【００１２】
また、本発明は前記（ｃ）の工程の後、（ｄ）の工程の前又は（ｄ）の工程と同時に麺線に水又はアルカリ液を処理する。この工程を用いることで、加熱殺菌時に麺線水分が少ない場合はこれを補うことができ、製品の調理感を増すことができる場合がある。特にアルカリ液を用いることで、酸処理して酸性化した麺線を中和、あるいはアルカリ性にすることができ、酸味を緩和できる。なお、添加する水、アルカリ液は無菌のものを用いる。
【００１３】
また、製品が中華麺の場合は、アルカリ液を処理して麺線をアルカリ性にすることで、中華麺らしい風味を有し、かん焼けしていないウェットタイプの常温保存可能な中華麺を得ることができる。
【００１４】
また、本発明は前記（ｄ）の工程の後に、密封包装された包装体ごと麺線に加熱処理を施す麺類の製造方法であって、本方法を採用することによって、麺線の調理感をさらに良好にすることができ、例えば製品が熱湯を注湯するだけで食すタイプ（ワンタッチタイプ）の麺の場合は、麺線の食感が良く有利である。
【００１５】
また、本発明の麺類が積層構造を有する多層麺の場合においては、前記（ａ）のアルギン酸類とアルカリ剤を添加配合した麺線が、該積層構造のうちのいずれか一つ以上の層にアルギン酸類とアルカリ剤が添加配合されていればよく、この場合でも本発明の効果を得ることができる。特に、積層構造の麺線の外層にアルギン酸類とアルカリ剤を必須に添加配合することで、本発明の効果を効率的に享受することができる。
【００１６】
【発明の実施の形態】
本発明に用いられる麺は、主原料である小麦粉等の穀粉や澱粉に、アルギン酸類とアルカリ剤を添加する。添加するアルギン酸類は、アルギン酸でもアルギン酸ナトリウム、アルギン酸カリウム等のアルギン酸塩でも、アルギン酸プロピレングリコールエステル等のアルギン酸のエステルでもよく、これらの混合物でも良い。本発明ではこれらを一括してアルギン酸類という。アルカリ剤は、かんすいの他炭酸ナトリウム、炭酸カリウム、リン酸ナトリウム等、食品添加物で言ういわゆるかんすいの構成成分が使用できる。
【００１７】
アルギン酸類の添加量としては、前記主原料１ｋｇに対して約0.1ｇ以上、好ましくは１ｇ〜２０ｇ添加し、一方アルカリ剤は、アルギン酸類を添加して水を加えて混練した後の麺生地ｐＨが6.5〜９、好ましくは７〜8.5となるように添加する。
【００１８】
その他、食塩や、各種増粘剤、グルテン等蛋白素材、酵素剤、色素等を必要に応じて添加し、水を添加して混練する。なお、アルギン酸類とアルカリ剤その他食塩等副原料や添加物は、主原料と一緒に粉体で添加しても、混練時に水と一緒に添加しても良い。混練して得た麺生地は、押し出して麺線とするか、もしくは圧延して麺帯とした後切り出して麺線とする。なお、麺線が層状構造の多層麺の場合には、アルギン酸類とアルカリ剤をいずれか一つ以上の層に添加すればよい。例えば、三層構造の麺の場合には麺線の内層であっても、外層であっても、あるいはその両方に添加しても良く、これらいずれの場合も本発明に含まれるものである。しかし、本発明の効果がより高いという点からは、好ましくは外層の麺生地にアルギン酸類とアルカリ剤を前記所定量添加するのが良い。
【００１９】
麺線は、蒸し及び又は茹でによってα化処理される。本発明において、α化処理は水分含量を上げすぎない点で蒸しを用いるのが好ましく、また、後工程でα化が進むので充分にα化しておく必要はない。ただし、本発明によれば、充分にα化しても加圧加熱殺菌後麺線形状を維持することが可能である。
【００２０】
次いでα化処理した麺線を必要に応じてチラー水等で冷却した後、酸処理して麺線ｐＨを6.8〜3.5、好ましくはｐＨ6.5〜４、さらに好ましくはｐＨ６〜4.5に調整する。なお、酸処理は必ずしもα化処理の後でなくとも、α化時の茹で液を酸液としてα化と同時に酸処理しても良く、α化処理の前に酸処理しても良い。また、酸処理は酸液に麺線を浸漬あるいは酸液を噴霧して塗布するのがよいが、粉末化したものを塗布しても良い。要は、加熱殺菌前に麺線ｐＨを前記ｐＨに調整すればよい。より簡便な方法としては、α化した麺線を包装体やトレーに投入するときに併せて酸液を添加する等の方法もある。
【００２１】
ここで、麺線に酸処理を行わないとアルギン酸類の効果が充分に得られないため、目的とする麺質が得られない。使用する酸液は、有機酸の水溶液が好ましく、乳酸、クエン酸、酢酸、アジピン酸等の水溶液あるいはこれらの有機酸を１つ以上含む水溶液を用いるのが良い。
【００２２】
酸処理した麺線は包装体に密封せずに加圧加熱殺菌可能な蒸気庫に投入する。包装体を密閉してしまうと包装体内の空気の存在によって品温が上がりにくくなり、充分な殺菌ができない場合があり、充分に殺菌しようとすると包装体内の麺線に強いダメージを与えてしまう。また、包装体内と庫内との差圧によって包装体が破れたり、包装体が収縮して麺線がダンゴ状になる場合もある。従って、本発明の効果を得る場合には、特にＦ０＝４以上あるいは１２０℃以上の加圧加熱殺菌をする場合には、アルギン酸類の添加から酸処理への一連の工程に加えて、包装体に密封せずに加圧加熱殺菌する工程を含む本発明の方法が有利である。
【００２３】
蒸気庫に麺線を投入する形態としては、麺線を１食ずつあるいは多数食分を一度に開口型のリテーナーに充填して投入する方法や、麺線を１食分ずつ最終商品形態の容器や袋に密封せずに充填して投入する方法等が可能である。最も簡便な方法としては、耐熱性の箱形或いは丼型のトレイに麺線を１食分ずつカットして充填し、トレイの開口部を閉鎖しないまま蒸気庫内の棚に多数並べる等の方法がある。なお、麺線の１食分ずつのカットは、蒸気庫への投入前以外でも適宜の時点で行なうことができる。
【００２４】
次いで、蒸気庫を密閉し、飽和蒸気を導入して加圧加熱殺菌を行う。しかしながら、蒸気庫内に空気が存在していると昇温時間が長時間になること、麺線間の空隙等に蒸気が侵入しにくいために温度ムラができ、充分な殺菌ができない可能性があること等の問題があるので、加圧加熱殺菌の前に積極的に真空ポンプを用いて庫内の空気を抜いて脱気してやるのが望ましい。加圧加熱殺菌前に脱気工程を加えることで、品温の急速な上昇を可能とし、ムラのない殺菌が可能となる。また、麺質も脱気工程を行った方が均質で優れたものができる。
【００２５】
加圧加熱殺菌の条件は、製品を常温での長期保存を可能とするためには（レトルトパウチ等の密封状態において）、製品のｐＨが中性付近の場合は、１２０℃で４分以上が必要であると言われる。これは、食品衛生法上においても「ｐＨ4.6を超え、かつ水分活性が0.94を超えるものにあっては、その中心部を１２０℃で４分間加熱する方法又はこれと同等以上の効力を有する方法」で加熱殺菌することと定められていることからも明らかである。
【００２６】
通常、加圧加熱殺菌の加熱条件は、ボツリヌス菌の芽胞をほぼ完全に死滅させるための必要条件を考慮し、ｚ＝１０℃（ボツリヌス菌芽胞の生存率を１／１０に減少させるのに必要な温度変化）、基準温度を121.1℃として、これをＦ０値と言い、Ｆ０＝４（121.1℃で４分）の条件を殺菌必要条件と考える（前述の食品衛生法の規定もこれを根拠としている）。Ｆ０＝４に該当する加熱条件は１１０℃で約４０分、１１５℃で約１２分、１３０℃で約２５秒が必要である。本発明では実験の結果１４５℃で３０秒間の条件でも、麺線は保型性を有し、ほぐすことが可能であったので、これを上限のＦ０値とするとＦ０＝２５０程度の加圧加熱殺菌でも本発明は適応可能であることが明らかである。従って、１４５℃以下、Ｆ０＝２５０以下の加熱殺菌であれば、本発明の効果を得ることが可能である。
【００２７】
なお、一般的に加圧加熱殺菌を行う場合には、安全域を見込んでＦ０＝１０〜２０程度の加熱殺菌を行う場合が多い。しかし、このような条件下においては、麺類の場合一般的な蒸し又は茹でによってα化した麺を対象とすると、通常、麺線はダンゴ状になってしまいほぐすことができない。これに対し、本発明の方法によれば、この程度の加熱殺菌においては品質的に全く問題を生じない。
【００２８】
蒸気による加圧加熱殺菌後、庫内の圧力を大気圧程度まで急速に下げ、庫内温度をできるだけ早く下げるのが好ましい。方法としては、蒸気殺菌庫の出口弁を開いてやることで、すぐに庫内の圧力は大気圧まで下がり、１００℃以下に冷却される。なお、庫内は冷却時にヘパフィルター等を通した無菌エアーあるいは、麺線の酸化の防止を考える場合には、無菌の窒素ガス等の不活性ガスを庫内に供給すればよい。
【００２９】
麺線の冷却時、あるいは冷却後麺線にアルカリ液を処理するのが好ましい。アルカリ液は、かんすいの他、炭酸ナトリウム、炭酸カリウム、リン酸ナトリウム等食品添加物で言ういわゆるかんすいの構成成分を水溶液としたもので、無菌のものが使用できる。アルカリ液は、麺線ｐＨをほぼ中性、又はアルカリ性にする量を処理するのが好ましく、処理方法としては、アルカリ性の溶液を麺線に散布する方法や包装体内に溶液を添加する方法等が使用できる。特に、中華麺の場合、アルカリ液によって麺線ｐＨをアルカリ性とすることで、中華麺臭の改良された、中華麺らしい風味を有する麺とすることができる。また、この時無菌状態とした具材やソース、あるいは食品添加物（アルカリ剤を含む）等を添加することもできる。なお、アルカリ液でなく、水や食塩水等を添加することで、水分含量を上げることや、麺に食味を付ける等の工夫も可能である。
【００３０】
庫内を常圧に戻した後、庫内の麺線を包装体に充填する。包装体は無菌のものを用い、包装体への充填は無菌下の庫内、あるいは庫内から無菌状態を維持したままでクリーンブース等に移して行う。一方、庫内の麺線が最終包装容器、密封用のパウチ等の袋体に個食で入れられている場合には、当該容器、袋体を無菌下でヒートシール等によって密閉してやればよい。またこの時、麺の酸化を防止する目的で窒素等の不活性ガス下で密閉操作を行うこともできる。なお、個食に分けられていない場合は、無菌下で個食に分け包装体に密閉してやればよい。本発明においては、包装体に麺を密閉した状態で加熱殺菌工程に付さないために、包装体が加熱殺菌時に破裂することはなく、従って機密性さえ保つことができれば、特に強靱な包装体を用いる必要もない。
【００３１】
このようにして無菌下で密封包装した麺は包装体のまま、あるいは外容器や、外包材に包装されて、製品とすることもできる。しかし、麺線の調理感を上げる場合や、加熱殺菌後アルカリ液や水を処理した場合に、これらの液を充分に吸収させる場合には、密封包装された麺を包装体ごと蒸気庫内あるいは熱水中で数分〜数十分程度の加熱処理を行うのがよい。この加熱処理を行うことでα化度が増し、特に熱湯注加で食すワンタッチタイプの麺の場合には調理感を増すための有効な手段となる。なお、前工程でアルカリ液を処理した中華麺の場合は、麺線がかん焼けしないように加熱処理を７０〜９５℃程度で行うのがよい。
【００３２】
本発明によって得られる麺は、中華麺の他、うどん、そば、そうめん等の和風麺や、スパゲティー等各種パスタ類、その他各種形態のものが可能である。
【００３３】
また、本発明の製造方法によって製造された麺類の喫食方法としては、包装体から取り出してスープやソース等をかけてそのまま喫食する事も可能であり、あるいは、炊いて調理して喫食するタイプ（炊き込みタイプ）や、電子レンジ調理するタイプ、さらに、熱湯注加するだけで喫食可能なタイプ（ワンタッチタイプ）等いずれにも適用できる。
【００３４】
【実施例】
本発明を実施例に基づいて、以下に具体的に説明するが、本発明は、これら実施例の開示に基づいて限定的に解釈されるべきでない。
【００３５】
まず、レトルト殺菌に通常必要とされるＦ０＝４程度の加熱殺菌を行い、本発明の効果を確認した。
【００３６】
実施例１
小麦粉900gに澱粉100gとアルギン酸５gを添加して、これにかんすい3.5gと食塩15g、黄色色素1.5gを溶解した水340mlを加えてミキサーで１５分間混練し、麺生地を作製した。この麺生地を麺帯機で圧延して麺帯厚を1.4mmとし、角刃２２番で麺線に切り出した。当該切り出した麺線を、蒸気庫で蒸気圧0.4kg/cm2で２分間蒸煮した後、１食分85gにカットし、３０秒間茹で処理し、麺線の水分含量が約６０％となるように調節した。次いで、当該麺線を３０秒間水道水に浸漬し、さらに0.75％乳酸水溶液に３０秒間浸漬して酸処理し、麺線ｐＨを約4.7に調整した。次いで、１６cm×９cm深さ３cmのプラスチック製トレイにｐＨ調製した麺線を投入し、ナタネ白絞油１gを加えてトレイを密封せずに、蒸気殺菌庫に投入し、サンプルの１つの麺塊中央部に温度センサーを取り付けた。
【００３７】
蒸気殺菌庫内の空気を真空ポンプで引き、ほぼ真空近くまで減圧した後、加熱蒸気を入れ、温度センサーを見ながら１２０℃でＦ０＝約４となるように加圧加熱殺菌し（処理時間は４分２６秒であった）、殺菌終了後すぐに殺菌庫内の蒸気を排出して冷却した。次いで、殺菌を終了した麺をトレーに入れたまま無菌庫に移し、放冷した後トレー開口部を熱シールし、密封して製品とした。
【００３８】
当該製品を低温室で１０℃で１日保存し、麺線のあれと色調と臭いを確認した後、開口部口径１５cm深さ７cmの丼型容器に入れ、熱湯３００mlを加えて箸でほぐし、麺線のほぐれ具合を見た。本実施例を含め全ての実施例、比較例における、麺あれ、色調、臭い、ほぐれ、その他官能検査の結果は、５名のパネラーの総意によって判断した。
【００３９】
比較例１
実施例１と効果の差を比較するため、麺を包装体に密封包装して加圧加熱殺菌するいわゆる一般的なレトルト殺菌を行って効果を比較した。
【００４０】
麺線ｐＨを約4.7に調整するまでは、実施例１と同じ方法で麺を作製し、蒸気殺菌庫での殺菌前に実施例１と同じトレイに入れてナタネ白絞油１gを加え、トレーをヒートシールして密封した。トレーに密封した麺を蒸気庫内に投入して、サンプルの１つの麺塊中央部に温度センサーを取り付けた。蒸気庫に加熱蒸気を導入して温度センサーを見ながら１２０℃でＦ０＝約４となるように加圧加熱殺菌し（処理時間は約３０分であった）、殺菌終了後殺菌庫内の蒸気を排出して冷却した。
【００４１】
次いで殺菌を終了した製品を実施例１と同様に低温室で１０℃で１日保存し、麺線のあれと色調と臭いを確認した後、開口部口径１５cm深さ７cmの丼型容器に入れ、熱湯３００mlを加えて箸でほぐし、麺線のほぐれ具合を見た。
【００４２】
比較例２
実施例１と比較するために、さらに比較例１と同様の方法で、以下のように麺原料にアルギン酸、アルカリ剤を添加しないで、いわゆる一般的なレトルト殺菌の方法で本比較例を作製し、実施例１と効果を比較した。
【００４３】
実施例１の麺原料の配合から、アルギン酸とかんすいを除いて、実施例１同様に麺線の水分含量を約６０％に調製した。次いで実施例１と条件を同じにするため、0.25％（w/v）の乳酸水溶液に３０秒間浸漬して酸処理し麺線ｐＨを約4.7に調整した。以降比較例１と同様の方法で、密封包装して加圧加熱殺菌し、同様に麺の状態を確認した。
【００４４】
実施例１、比較例１、２の結果を以下の表１に示した
なお、ほぐれの効果は次の基準に従った。
評価２はよくほぐれる、１はやや手間がかかるが充分ほぐれる、０は結着があるがなんとかほぐすことは可能、−１は結着がありほぐれない、−２は結着がひどくダンゴ状で全くほぐれない
【００４５】
【表１】
上記の結果から、本発明方法による実施例１は、一般的なレトルト殺菌の手法である麺線を密封包装して加圧加熱殺菌した比較例２はもちろん、原料にアルギン酸とアルカリ剤を加えて酸処理した麺線を密封してレトルト殺菌した比較例１（特開平6-209730号の方法）よりも、さらに色調、風味、食感、ほぐれの点で改善されていた。
【００４７】
レトルト殺菌で最低必要とされる加熱殺菌値は前記実施例１のＦ０＝４以上であるが、通常レトルト食品の場合には、安全性を見てＦ０＝１０〜２０程度で殺菌される。そこで、実際の態様に近い１２０℃Ｆ０＝約１５で、以下の方法で、実施例２と比較例３を作製し、効果を比較した。
【００４８】
実施例２
小麦粉900gに澱粉100gとアルギン酸５gを添加して、これにかんすい3.5gと食塩15g、黄色色素1.5gを溶解した水340mlを加えてミキサーで１５分間混練し、麺生地を作製した。この麺生地を麺帯機で圧延して麺帯厚を1.4mmとし、角刃２２番で麺線に切り出した。当該切り出した麺線を、蒸気庫で蒸気圧0.4kg/cm2で２分間蒸煮した後、１食分85gにカットし、３０秒間茹で処理し、麺線の水分含量が約６０％となるように調節した。次いで、当該麺線を３０秒間水道水に浸漬し、さらに１％乳酸水溶液に３０秒間浸漬して酸処理し、麺線ｐＨを約4.5に調整した。次いで、１６cm×９cm深さ３cmのプラスチック製トレイにｐＨ調整した麺線を投入し、ナタネ白絞油１gを加えてトレイを密封せずに、蒸気殺菌庫に投入し、サンプルの１つの麺塊中央部に温度センサーを取り付けた。
【００４９】
次いで、蒸気殺菌庫内の空気を真空ポンプで引きほぼ真空近くまで減圧した後、加熱蒸気を入れ、温度センサーを見ながら１２０℃でＦ０＝約１５となるように加圧加熱殺菌し（処理時間は１８分５５秒であった）、殺菌終了後すぐに殺菌庫内の蒸気を排出して冷却した。次いで、殺菌を終了した麺をトレーに入れたまま無菌庫に移し、放冷した後トレー開口部をヒートシールし、密封し製品とした。製品の評価は実施例１と同じ。
【００５０】
比較例３
麺線ｐHを約4.5に調整するまでは、実施例２と同じ方法で、麺線を作製し、蒸気殺菌庫での殺菌前に実施例２と同じトレイに入れてナタネ白締油１gを加え、トレーをヒートシールして密封した。トレーに密封した麺を蒸気庫内に投入して、サンプルの１つの麺塊中央部に温度センサーを取り付けた。蒸気庫では加熱蒸気を導入して温度センサーを見ながら１２０℃でＦ０＝約１５となるように加圧加熱殺菌し（処理時間は約５０分であった）、殺菌終了後殺菌庫内の蒸気を排出して冷却した。以降の評価は実施例１と同じ。
【００５１】
実施例２、比較例３の結果を以下表２に示した。なお、ほぐれの評価は実施例１と同じ。
【００５２】
【表２】
上記の結果から、本発明方法による実施例２は、比較例３よりも、麺あれ、色調、風味、食感、ほぐれ全ての点で改善されていた。実施例２と比較例３の効果の差は、比較的殺菌条件の弱い前記実施例１と比較例１における差より、その効果の差は大きく、本発明方法は殺菌条件が過酷な場合には特に有効と考えられた。
【００５４】
実施例２によって、本発明がＦ０＝１５程度のレトルト食品の実用的な殺菌条件において優れていることが理解されたが、以下の実験によって、本発明の方法がどの程度の過酷な殺菌条件に適用可能か検討した。
【００５５】
実施例３
実施例１と同様に作成したｐＨ約4.7の麺を実施例１と同じトレーに密封せずに入れ、実施例１と同様に温度センサーを取り付けた。
【００５６】
次いで、蒸気殺菌庫内の空気を真空ポンプで引き、ほぼ真空近くまで減圧した後、加熱蒸気を入れ、温度センサーを見ながら１４５℃で１０秒、３０秒、６０秒加圧加熱殺菌し（Ｆ０値はそれぞれ、１３２，２４７，３１１）、殺菌終了後すぐに殺菌庫内の蒸気を排出して冷却した。以降、実施例１と同様に行ない、結果を表３に示した。（色調、臭いについてはあまり差はなかった）
【００５７】
【表３】
上記の結果から、本発明方法は１４５℃、Ｆ０＝２５０の極めて厳しい条件でも適用可能であることが判明した。
【００５９】
次に、アルギン酸の添加量と本発明の効果の関係を、麺原料（小麦粉）１kgに対してアルギン酸を0.1g又は１g添加して確認すると共に、水分調整を殺菌工程の前又は後で行った場合（殺菌後に２次加熱処理して水分を吸収させる工程を含む）の効果の違いについてもそれぞれ比較した。
【００６０】
実施例４
小麦粉1000gにアルギン酸0.1g又は１gを添加して、これに所定量のかんすいとポリリン酸ナトリウム１g、卵白粉末５g、黄色色素1.5gを溶解した水335mlを加えてミキサーで１５分間混練し、ドウｐＨ約7.5の麺生地を作製した。かんすいの添加量は麺生地ｐＨがほぼ同じになるように、アルギン酸0.1gのもので2.4g、１gのもので2.6gとした。
【００６１】
次いで、この麺生地を麺帯機で圧延して麺帯厚を1.35mmとし、角刃２２番で麺線に切り出した。当該切り出した麺線を、蒸気庫で蒸気圧0.4kg/cm2で２分間蒸煮した後、１食分85gにカットし、１６cm×９cm深さ３cmのプラスチック製トレイにカットした麺線を投入し、乳酸濃度１％の酸液を１食分当たり２５ｇ添加したものと、乳酸濃度１％の酸液を１食分当たり２５ｇとさらに水１５mlを添加したものを作製した。これら酸液又は酸液＋水はトレイ上で麺線とよくからませ、麺線ｐＨを5.4とした。これにナタネ白絞油１gを加えてトレイを密封せずに、蒸気殺菌庫に投入し、サンプルの１つの麺塊中央部に温度センサーを取り付けた。
【００６２】
蒸気殺菌庫内の空気を真空ポンプで引き、ほぼ真空近くまで減圧した後、加熱蒸気を入れ、温度センサーを見ながら１３０℃でＦ０＝１４となるように加圧加熱殺菌し（処理時間は２分）、殺菌終了後すぐに殺菌庫内の蒸気を排出して冷却した。次いで、殺菌を終了した麺をトレーに入れたまま無菌庫に移し、放冷した後、前記酸液添加時に１５mlの水を添加しなかったものは、さらに１５mlの水をトレイ内に添加し、酸液添加時に水１５mlを添加したものは水を追加せずに、無菌庫内でトレー開口部をヒートシールし、密封した。これを、蒸気庫内で約７０℃の温度で３０分間加熱処理し、冷却して製品とした。
【００６３】
当該製品を低温室で１０℃で１日保存し、麺線の表面のあれを確認した後、開口部口径１５cm深さ７cmの丼型容器に入れ、熱湯300mlを加えて箸でほぐし、麺線のほぐれ具合を見た。
【００６４】
比較例４
実施例４と同様に、アルギン酸を添加しない麺について比較例として試作した。なお、麺生地のドウｐＨを実施例４とほぼ同じにするため、かんすいの添加量は2.3gとした。これ以外は全て実施例４と同様に行った。
【００６５】
実施例４と比較例４の結果は以下表４の通り。なお食感については、アルギン酸添加量が少ないためコシが弱いので比較対照から除外し、色調、臭いについてはあまり差はなかった。なお、表中工程Ａは殺菌前酸液と共に水添加、Ｂは殺菌後水添加したものである。
【００６６】
【表４】
上記の結果から、アルギン酸添加量は小麦粉（原料粉）１kgに対して0.1gから効果を有することが解る。さらに、アルギン酸量の少ない状況においては、殺菌処理後に水分を追加供給する方がほぐれ、麺あれ防止の点等で好ましいと考えられた。
【００６８】
次に、酸液処理の工程において、アルギン酸とアルカリ剤を添加した麺線をどの程度のｐＨに調整することで本発明の効果が得られるのかを、酸液の乳酸濃度を調整することで比較した。
【００６９】
実施例５
小麦粉700gに澱粉300g、アルギン酸４gを添加して、これにかんすい3.5gとポリリン酸ナトリウム1g、卵白粉末５g、黄色色素1.5gを溶解した水335mlを加えてミキサーで１５分間混練し、ドウｐＨ約7.5の麺生地を作製した。
【００７０】
次いで、この麺生地を麺帯機で圧延して麺帯厚を1.35mmとし、角刃２２番で麺線に切り出した。当該切り出した麺線を、蒸気庫で蒸気圧0.4kg/cm2で２分間蒸煮した後、１食分85gにカットし、１６cm×９cm深さ３cmのプラスチック製トレイにカットした麺線を投入し、各乳酸濃度の酸液を１食分当たり２５ｇ添加しトレイ上で麺線とよくからませた。ナタネ白絞油１gを加えてトレイを密封せずに、蒸気殺菌庫に投入し、サンプルの１つの麺塊中央部に温度センサーを取り付けた。
【００７１】
以降の工程は、殺菌後に１５mlの水を添加した後密封して加熱処理する実施例４の方法と同様に行って、実施例４と同様に評価した。なお、乳酸濃度は0.2％、0.3％、0.4％、0.5％、0.6％とした。結果を以下表５に示す。
【００７２】
【表５】
上記の結果から麺線ｐＨが6.8以下、特に好ましくは6.5以下に調整するのが好ましいことが解る。
【００７４】
従来の密封後加圧加熱殺菌するレトルト殺菌の方法では、殺菌前に麺線ｐＨをアルカリ性にすると麺線が褐変するため、アルカリ性のレトルト中華麺を得ることは不可能であった。しかし本発明の方法によると、殺菌後にアルカリ液を添加できるために、長期保存可能なウェットタイプの本格的な中華麺が作製可能である。そこで、加圧加熱殺菌後にアルカリ液を処理して中華麺を作成し、その風味等を以下の実験によって確認した。
【００７５】
実施例６
小麦粉700gに澱粉300gとアルギン酸５gを添加して、これにかんすい3.8g、ポリリン酸ナトリウム１gと黄色色素１gを溶解した水360mlを加えてミキサーで１５分間混練し、ドウｐＨ7.7の外層麺生地を作製した。次いで、小麦粉1000gにアルギン酸４g、卵白粉末５gを添加して、これにかんすい3.5g、ポリリン酸ナトリウム１gと食塩５g、黄色色素0.4gを溶解した水315mlを加えてミキサーで１５分間混練し、ドウｐＨ7.4の内層麺生地を作製した。
【００７６】
これら外層内層の麺生地をそれぞれ麺帯機で圧延した後、外層：内層：外層＝１：１：１の幅で積層してさらに圧延し、この複合麺帯を麺帯厚を1.3mmまで圧延した後、角刃２２番で麺線に切り出した。当該切り出した麺線を、蒸気庫で蒸気圧0.4kg/cm2で１分間蒸煮した後、１食分110gにカットした。次いで、当該麺線を３０秒間水道水に浸漬し、さらに１％乳酸水溶液に３０秒間浸漬して酸処理し、麺線ｐＨを約4.7に調整した。次いで、１６cm×９cm深さ３cmのプラスチック製トレイにｐＨ調整した麺線を投入し、ナタネ白絞油１gを加えてトレイを密封せずに、蒸気殺菌庫に投入し、サンプルの１つの麺塊中央部に温度センサーを取り付けた。
【００７７】
蒸気殺菌庫内の空気を真空ポンプで引きほぼ真空近くまで減圧した後、加熱蒸気を入れ、温度センサーを見ながら１３０℃で２分、Ｆ０＝約１４となるように加圧加熱殺菌し、殺菌終了後すぐに殺菌庫内の蒸気を排出して冷却した。次いで、殺菌を終了した麺にかんすい3.5％の水溶液２５gを加え、トレーに入れたまま無菌庫に移し、放冷した後トレー開口部をヒートシールし、密封した。トレーに密封した麺をトレーごと蒸気庫で、８５℃で２０分間加熱処理し、冷却して製品とした。製品の麺線ｐＨは約１０であった。
【００７８】
当該製品を低温室で１０℃で１日保存し、開口部口径１５cm深さ７cmの丼型容器に入れ、熱湯３００mlを加えて箸でほぐし、麺線のほぐれ具合を見るとともに喫食して風味、食感を確認した。その結果、麺線のほぐれ、コシは良好で、麺あれはなく、かんすい臭があり、中華麺らしい風味を有していた。
【００７９】
また、当該製品を開口部口径１５cm深さ７cmの丼型容器に水３００mlと共に入れ、電子レンジ500Ｗで５分間調理して、同様に箸でほぐし、麺線のほぐれ具合を見るとともに喫食して風味、食感を確認した。その結果、電子レンジ調理によっても、熱湯注加による喫食の場合と同じく、麺線のほぐれ、コシは良好で、麺あれはなく、かんすい臭があり、中華麺らしい風味を有した麺であった。
【００８０】
実施例７
実施例６と効果の差を比較するため、加圧加熱殺菌後かんすい3.5％溶液を添加せず、トレーをヒートシールして密封し、同様にトレーごと蒸気庫で、８５℃２０分間加熱処理し、冷却して製品とした。麺線ｐＨは約５であった。
【００８１】
当該製品を低温室で１０℃で１日保存し、開口部口径１５cm深さ７cmの丼型容器に入れ、熱湯３００mlを加えて箸でほぐし、麺線のほぐれ具合を見るとともに喫食して風味、食感を確認した。その結果、実施例６の製品と比べて、麺線のコシはさらに強いものであったが、わずかに酸臭があり、中華麺らしくない風味であった。
【００８２】
【発明の効果】
このように本発明によると、高温高圧での加熱殺菌を行っても、麺線形状が維持され、麺線をほぐすことが可能で、麺あれが少なく、かつコシのある食感の良い、常温保存可能なウェットタイプの麺が得られる。特に本発明では、従来技術では不十分であった、通常のレトルト殺菌の加熱殺菌条件であるＦ０＝１０〜２０程度の殺菌においても、特に水分含量を低くする等の操作をせずに、充分に商品価値のある麺類が得られる。
【００８３】
また、本発明方法によれば、最終製品の麺線ｐＨを加圧加熱殺菌後麺線の包装体への封入時に行うことができるために、最終製品の麺線ｐＨをアルカリ性とすることができ、かん焼けのない中華麺らしい風味を有するウェットタイプの長期保存が可能な中華麺を得ることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to wet-type noodles that can be stored at room temperature for a long period of time, and more particularly to wet-type noodles that can be stored for a long period of time by being sealed and packaged after being subjected to pressure and heat sterilization, and a method for producing the same. In addition, the pressurization heat sterilization said by this invention means the heat processing in 100 degreeC or more (atmospheric pressure or more) under wet heat.
[0002]
[Prior art]
In wet type noodles with a high water content, noodles that can be stored for a long period of several months at room temperature include LL noodles (raw instant noodles) and retort noodles. LL noodles are made by boiling or steaming the cut noodle strings, then acid-treating them, sealing and packaging the noodle strings with a pH of 4.8 or lower, and heat-treating at 100 ° C. or lower to lower the pH. In this way, it is bacteriostatic. On the other hand, retort noodles are noodle strings that are sealed and packaged and sterilized under high temperature and high pressure under high heat and humidity. By applying pressure and heating conditions at 120 ° C for 4 minutes or longer, bacteria and molds are sterilized and stored at room temperature. Is possible.
[0003]
However, since LL noodles are acid-treated so that the pH of the noodle strings is usually 4.8 or less, the LL noodles may have a sour taste. there were. Furthermore, in the case of Chinese noodles that are alkaline in nature, the noodle strings become acidic, and thus there is a problem that a flavor like Chinese noodles cannot be obtained.
[0004]
In addition, in the case of retort noodles, the noodle strings are softened by stricter high-temperature and high-pressure treatment than LL noodles, and the noodle strings do not become loose as long as the water content is not significantly reduced. There was a problem that would not be. Further, in the case of alkaline Chinese noodles in the retort noodles, there is a problem that so-called cant burn occurs at a high temperature, and the noodle strings turn brown.
[0005]
On the other hand, the present applicant has developed noodles that are stiff, can be sufficiently eaten, and can be stored for a long period of time at room temperature even in heat sterilization treatment exceeding 100 ° C., and has been proposed as JP-A-6-209730. This is made by adding alginic acids and alkaline agent to the noodle raw material to make noodle strings, then gelatinized, acid-treated and sealed and heat-sterilized at 100 ° C or higher. According to this method, the alginic acid is added Compared to the case where the technique is heat-treated at 100 ° C. or less, the smoothness and suppleness of the noodle strings are improved and the pH of the noodle strings for bacteriostasis can be slightly increased. . However, as is clear from the evaluation results of the examples and the like in the prior art gazette, when the technology is F0 = 3 or less, the evaluation of the stiffness and loosening of the noodles is sufficient, but F0 = 5 is set. Under such conditions, the loosening became worse, the noodle strings were observed, and the evaluation of the stiffness and color tone was also deteriorated.
[0006]
In general, the F0 value is an index for sterilization of food, and as a value at which the Clostridium botulinum spore is almost killed, the F0 value is about 4 or more, that is, about 4 minutes or more at about 120 ° C. . Therefore, when the technique of Japanese Patent Laid-Open No. Hei 6-209730 is applied to a so-called general retort treatment exceeding F0 = 4, the effect may not be sufficient, and further improvement is necessary. In addition, since the noodles of JP-A-6-209730 are in a state where the pH is lowered by acid treatment, it is difficult to obtain noodles having a flavor like Chinese noodles.
[0007]
[Problems to be solved by the invention]
For the above problems, the subject of the present invention is that the shape of the noodle strings is maintained even after heat sterilization at high temperature and high pressure, the noodle strings can be loosened, and the noodle strings are few, The object is to obtain pressure-heat sterilized noodles that have a firm texture and can be stored for a long time at room temperature. Further, in the case of Chinese noodles, which can obtain a preferable texture even under heat sterilization conditions of F0 = 4 or higher and 120 ° C. or higher, which was insufficient in JP-A-6-209730, and has no sourness, particularly Chinese noodles The purpose is to obtain noodles whose final product is alkaline and never browns.
[0008]
[Means for Solving the Problems]
The present invention was invented to solve the above-mentioned problems, and the gist thereof is as follows.
(A) Noodle strings added with alginic acids and an alkali agent are boiled and / or steamed and subjected to an alpha treatment,
(B) The noodle strings are acid-treated to adjust the pH of the noodle strings to 6.8 or less, preferably 6.5 or less simultaneously with or before and after the α-treatment in the step (a),
(C) Without sealing the noodle strings that have undergone the steps (a) and (b) in a package, they are subjected to pressure and heat sterilization in a steam chamber,
(D) The noodle strings are sealed and packaged in a package under aseptic conditions after sterilization under pressure and heat.
It is a manufacturing method of noodles including each process of (a)-(d).
[0009]
According to the method of the present invention, while the noodles are sterilized by heat and pressure under wet heat, the noodle string shape of the product is maintained, the noodle string is less, the body is firm, and the noodle string can be loosened. Can do. Therefore, the product can be sufficiently commercialized without adjusting the water content to a particularly low level before sterilization under pressure and heat.
[0010]
Further, in the present invention, in the step (c), the pressure heat sterilization is F0 = 4. ~ 250 Heating temperature is 120 ° C ~ 145 ° C It is a manufacturing method of noodles which are the sterilization conditions. According to the method of the present invention, noodles of the desired quality can be obtained even under the severe sterilization conditions that were the problems of the above-mentioned JP-A-6-209730.
[0011]
Furthermore, the present invention is a method for producing noodles, wherein the pressurized heat sterilization treatment in the steam chamber is performed by degassing the air in the steam chamber and then introducing heated steam to perform the pressure heat sterilization treatment. The degassing step is preferably a method of degassing the air in the steam chamber by a vacuum pump before the introduction of heated steam or at the initial stage of steam introduction. By this method, not only air is not entrapped in the gaps of the noodle strings, but also efficient sterilization can be achieved, damage to the noodle strings by heat sterilization can be reduced, and noodles with uniform noodle quality can be obtained.
[0012]
In the present invention, after the step (c), before the step (d) or simultaneously with the step (d), the noodle strings are treated with water or an alkaline solution. By using this process, when there is little moisture of noodle strings at the time of heat sterilization, this can be supplemented and the cooking feeling of a product may be able to be increased. In particular, by using an alkaline solution, the acid-treated and acidified noodle strings can be neutralized or made alkaline, and the acidity can be relaxed. Note that the water and alkaline solution to be added are sterile.
[0013]
If the product is Chinese noodles, the noodle strings can be made alkaline by treating the alkaline liquid to obtain a wet type Chinese noodle that has a flavor like Chinese noodles and is not baked. it can.
[0014]
In addition, the present invention is a method for producing noodles in which the noodle strings are heat-treated together with the sealed package after the step (d). By adopting this method, the cooking feeling of the noodle strings is improved. For example, in the case of noodles of a type in which the product is eaten only by pouring hot water (one-touch type), the texture of the noodle strings is good and advantageous.
[0015]
In the case where the noodles of the present invention are multi-layered noodles having a laminated structure, the noodle strings in which the alginic acids and the alkali agent (a) are added and blended are formed in any one or more layers of the laminated structure. The alginic acid and the alkali agent may be added and blended, and even in this case, the effects of the present invention can be obtained. In particular, the effects of the present invention can be enjoyed efficiently by adding and blending alginic acids and an alkali agent in the outer layer of the laminated noodle strings.
[0016]
DETAILED DESCRIPTION OF THE INVENTION
In the noodles used in the present invention, alginic acids and an alkaline agent are added to flour and starch such as wheat flour as the main raw material. The alginic acid to be added may be alginic acid, an alginic acid salt such as sodium alginate or potassium alginate, an alginic acid ester such as propylene glycol alginate, or a mixture thereof. In the present invention, these are collectively referred to as alginic acids. As the alkaline agent, so-called kansui components such as sodium carbonate, potassium carbonate, and sodium phosphate other than kansai can be used.
[0017]
The amount of alginic acid added is about 0.1 g or more, preferably 1 to 20 g, with respect to 1 kg of the main raw material. On the other hand, the alkaline agent is noodle dough pH after kneading with adding alginic acid and adding water. Is 6.5 to 9, preferably 7 to 8.5.
[0018]
In addition, salt, various thickeners, protein materials such as gluten, enzyme agents, pigments and the like are added as necessary, and water is added and kneaded. Alginates, alkali agents, and other auxiliary materials and additives such as sodium chloride may be added together with the main material in powder form or may be added together with water during kneading. The noodle dough obtained by kneading is extruded to make noodle strings, or rolled into noodle strips and then cut out to make noodle strings. When the noodle strings are multi-layered noodles having a layered structure, alginic acids and an alkali agent may be added to any one or more layers. For example, in the case of noodles having a three-layer structure, they may be added to the inner layer, the outer layer, or both of the noodle strings, both of which are included in the present invention. However, from the viewpoint that the effect of the present invention is higher, it is preferable to add the predetermined amounts of alginic acid and alkaline agent to the outer layer noodle dough.
[0019]
The noodle strings are pregelatinized by steaming and / or boiling. In the present invention, it is preferable to use steaming in order to prevent the water content from being raised excessively, and it is not necessary to sufficiently aminate since the α-amination proceeds in a later step. However, according to the present invention, it is possible to maintain the shape of the noodle strings after being subjected to pressure and heat sterilization even when sufficiently α-ized.
[0020]
Next, the gelatinized noodle strings are cooled with chiller water or the like, if necessary, and then acid-treated to adjust the noodle string pH to 6.8 to 3.5, preferably pH 6.5 to 4, more preferably pH 6 to 4.5. Note that the acid treatment is not necessarily performed after the α-treatment, but the boiled solution at the time of the α-treatment may be acid-treated at the same time as the α-treatment, or may be acid-treated before the α-treatment. In addition, the acid treatment is preferably performed by immersing noodle strings in an acid solution or spraying an acid solution, but a powdered product may be applied. In short, the noodle strings pH may be adjusted to the pH before heat sterilization. As a simpler method, there is also a method of adding an acid solution together with adding the gelatinized noodle strings to a package or a tray.
[0021]
Here, since the effect of alginic acids cannot be sufficiently obtained unless the noodle strings are subjected to acid treatment, the intended noodle quality cannot be obtained. The acid solution used is preferably an aqueous solution of an organic acid, and an aqueous solution of lactic acid, citric acid, acetic acid, adipic acid or the like, or an aqueous solution containing one or more of these organic acids may be used.
[0022]
The acid-treated noodle strings are put into a steam chamber capable of being heated and sterilized without being sealed in a package. If the package is sealed, the product temperature is difficult to rise due to the presence of air in the package, and sufficient sterilization may not be possible. If sufficient sterilization is attempted, the noodle strings in the package are strongly damaged. Further, the package body may be torn due to the differential pressure between the package body and the interior of the package, or the package body may shrink and the noodle strings may become dango-shaped. Therefore, in order to obtain the effect of the present invention, in particular when sterilizing by heating at a pressure of F0 = 4 or higher or 120 ° C. or higher, in addition to a series of steps from addition of alginic acids to acid treatment, a package The method of the present invention comprising the step of heat and pressure sterilization without sealing is advantageous.
[0023]
The noodle strings can be put into the steamhouse by filling noodle strings one by one or by filling a large number of meals into an open type retainer at once, containers and bags in the final product form one meal at a time. For example, a method of filling and charging without sealing is possible. The simplest method is to cut and fill noodle strings into heat-resistant box-shaped or bowl-shaped trays one by one and place them many on a shelf in the steamhouse without closing the tray opening. is there. In addition, the cut of the noodle strings for each serving can be performed at an appropriate time other than before being put into the steamhouse.
[0024]
Next, the steam chamber is sealed, saturated steam is introduced, and pressure heat sterilization is performed. However, if air is present in the steamhouse, the temperature rise time will be long, and steam may not easily enter the gaps between the noodle strings, which may cause temperature unevenness and may not allow sufficient sterilization. Since there is a problem such as that, it is desirable to positively evacuate the inside of the cabinet by using a vacuum pump before the pressure heat sterilization. By adding a degassing step before pressure heat sterilization, the product temperature can be rapidly increased, and sterilization without unevenness is possible. Also, the noodle quality can be made uniform and superior by performing the deaeration process.
[0025]
In order to enable the product to be stored at room temperature for a long time (in a sealed state such as a retort pouch), when the pH of the product is near neutral, the condition of the pressure and heat sterilization is 4 minutes or more at 120 ° C. Said to be necessary. This means that the food hygiene law also states that “if the pH exceeds 4.6 and the water activity exceeds 0.94, the center part is heated at 120 ° C. for 4 minutes, or equivalent or better. It is also clear from the fact that it is determined to be heat sterilized by the “method”.
[0026]
In general, the heating conditions for pressure heat sterilization take into consideration the necessary conditions for almost completely killing Clostridium botulinum, and z = 10 ° C. (necessary for reducing the viability of Clostridium botulinum to 1/10. The standard temperature is set to 121.1 ° C, this is called the F0 value, and the condition of F0 = 4 (41.1 minutes at 121.1 ° C) is considered to be a necessary condition for sterilization. ) The heating conditions corresponding to F0 = 4 require about 40 minutes at 110 ° C., about 12 minutes at 115 ° C., and about 25 seconds at 130 ° C. In the present invention, the noodle strings had a shape-retaining property and could be loosened even under the condition of 145 ° C. for 30 seconds in the present invention. It is clear that the present invention can also be applied to sterilization. Therefore, the effects of the present invention can be obtained if the heat sterilization is 145 ° C. or lower and F0 = 250 or lower.
[0027]
In general, when pressure sterilization is performed, heat sterilization of about F0 = 10 to 20 is often performed in consideration of a safety range. However, under such conditions, in the case of noodles, when noodles that have been gelatinized by general steaming or boiling are targeted, the noodle strings usually become dango-shaped and cannot be loosened. On the other hand, according to the method of the present invention, there is no quality problem at all in this degree of heat sterilization.
[0028]
After pressurizing and heating sterilization with steam, it is preferable to rapidly lower the pressure in the cabinet to about atmospheric pressure and lower the temperature in the cabinet as soon as possible. As a method, by opening the outlet valve of the steam sterilization chamber, the pressure in the chamber immediately decreases to atmospheric pressure and is cooled to 100 ° C. or lower. In addition, when considering the prevention of the sterilization air which passed the hepa filter etc. at the time of cooling, or the oxidation of noodle strings, the inside of a warehouse should just supply inert gas, such as aseptic nitrogen gas.
[0029]
It is preferable to treat the noodle strings with an alkaline solution during cooling of the noodle strings or after cooling. The alkaline liquid is a solubilized aqueous solution of so-called citrus constituents as food additives such as sodium carbonate, potassium carbonate and sodium phosphate in addition to citrate. The alkaline solution is preferably treated in an amount that makes the noodle string pH almost neutral or alkaline, and examples of the treatment method include a method of spraying an alkaline solution on the noodle strings, a method of adding the solution to the package, and the like. Can be used. In particular, in the case of Chinese noodles, by making the pH of the noodle strings alkaline with an alkaline solution, it is possible to obtain noodles having a flavor like Chinese noodles with improved Chinese noodle smell. At this time, it is also possible to add ingredients, sauces, food additives (including alkaline agents) and the like that have been sterilized. In addition, it is possible to increase the water content or add taste to the noodles by adding water, saline, or the like instead of the alkaline solution.
[0030]
After returning the interior to normal pressure, the noodle strings in the interior are filled into the package. Aseptic packaging is used, and filling of the packaging is carried out in a sterile room or by moving to a clean booth or the like while maintaining the aseptic condition. On the other hand, when the noodle strings in the cabinet are contained in a bag such as a final packaging container or a sealing pouch by a single meal, the container and the bag may be sealed by heat sealing or the like under aseptic conditions. At this time, the sealing operation can also be performed under an inert gas such as nitrogen in order to prevent oxidation of the noodles. In addition, if it is not divided into individual meals, it can be divided into individual meals under aseptic conditions and sealed in a package. In the present invention, since the noodles are sealed in the package and not subjected to the heat sterilization step, the package does not rupture at the time of heat sterilization. There is no need to use.
[0031]
The noodles thus sealed and packaged under aseptic conditions can be made into a product by being packaged or packaged in an outer container or an outer packaging material. However, when raising the cooking feeling of the noodle strings, or when the alkaline liquid or water is treated after heat sterilization, if these liquids are sufficiently absorbed, the sealed noodles together with the package in the steamhouse or It is preferable to perform heat treatment for about several minutes to several tens of minutes in hot water. By performing this heat treatment, the degree of gelatinization increases, and in the case of one-touch type noodles that are eaten by pouring hot water, it is an effective means for increasing the cooking feeling. In the case of Chinese noodles that have been treated with an alkaline solution in the previous step, the heat treatment is preferably performed at about 70 to 95 ° C. so that the noodle strings are not burnt.
[0032]
The noodles obtained by the present invention can be Chinese noodles, Japanese noodles such as udon, soba and somen, various pastas such as spaghetti, and other various forms.
[0033]
In addition, as a method of eating noodles manufactured by the manufacturing method of the present invention, it is possible to take out from the package and eat as it is with soup or sauce, or to cook and cook and eat ( It can be applied to any type such as a cooking type), a type that cooks in a microwave oven, and a type that can be eaten only by pouring hot water (one-touch type).
[0034]
【Example】
The present invention will be specifically described below based on examples, but the present invention should not be construed in a limited manner based on the disclosure of these examples.
[0035]
First, heat sterilization of about F0 = 4, which is usually required for retort sterilization, was performed to confirm the effect of the present invention.
[0036]
Example 1
100 g of starch and 5 g of alginic acid were added to 900 g of wheat flour, and 340 ml of water in which 3.5 g of potassium, 15 g of sodium chloride and 1.5 g of yellow pigment were dissolved, and kneaded with a mixer for 15 minutes to prepare a noodle dough. This noodle dough was rolled with a noodle banding machine so that the thickness of the noodle band was 1.4 mm and cut into noodle strings with a square blade No. 22. The cut noodle strings are steamed at a steam pressure of 0.4 kg / cm. 2 After cooking for 2 minutes, it was cut into 85 g servings, boiled for 30 seconds, and adjusted so that the moisture content of the noodle strings was about 60%. Next, the noodle strings were immersed in tap water for 30 seconds, and further immersed in a 0.75% lactic acid aqueous solution for 30 seconds for acid treatment to adjust the noodle string pH to about 4.7. Next, put the noodle strings adjusted to pH into a plastic tray of 16cm x 9cm depth 3cm, add 1g of rapeseed white squeeze oil and put it in a steam sterilizer without sealing the tray. A temperature sensor was attached in the center.
[0037]
After the air in the steam sterilization chamber is drawn with a vacuum pump and depressurized to near vacuum, heated steam is added and sterilized under pressure and heat so that F0 = about 4 at 120 ° C. while watching the temperature sensor (the processing time is 4 minutes and 26 seconds), immediately after the sterilization was completed, the steam in the sterilizer was discharged and cooled. Next, the sterilized noodles were transferred to a sterilization box while placed in a tray, allowed to cool, and then the tray opening was heat sealed and sealed to obtain a product.
[0038]
Store the product in a low temperature room at 10 ° C for 1 day, check the noodle strings, color and smell, put them in a bowl-shaped container with an opening diameter of 15 cm and a depth of 7 cm, add 300 ml of hot water and loosen with chopsticks. I saw the loosening of the noodle strings. The results of noodle arrangement, color tone, odor, loosening, and other sensory tests in all examples and comparative examples including this example were judged by the consensus of five panelists.
[0039]
Comparative Example 1
In order to compare the difference in effect with Example 1, so-called general retort sterilization in which noodles were hermetically sealed in a package and sterilized under pressure and heat was performed to compare the effects.
[0040]
Until the noodle string pH is adjusted to about 4.7, the noodles are prepared in the same manner as in Example 1, put in the same tray as in Example 1 before sterilization in a steam sterilizer, and 1 g of rapeseed white squeezed oil is added. Was heat sealed. The noodle sealed in the tray was put into a steam chamber, and a temperature sensor was attached to the center of one noodle mass of the sample. Heat steam is introduced into the steam chamber, and while observing the temperature sensor, it is sterilized by heat and pressure so that F0 = approximately 4 at 120 ° C. (the processing time was approximately 30 minutes). Was discharged and cooled.
[0041]
The sterilized product is then stored in a low temperature room at 10 ° C. for one day in the same manner as in Example 1. After confirming the noodle strings, color, and odor, they are put into a bowl-shaped container having an opening diameter of 15 cm and a depth of 7 cm. I added 300 ml of hot water, loosened it with chopsticks, and saw how the noodles were loosened.
[0042]
Comparative Example 2
In order to make a comparison with Example 1, this comparative example was prepared by the same retort sterilization method in the same manner as in Comparative Example 1 without adding alginic acid or an alkaline agent to the noodle raw material as follows. The effect was compared with Example 1.
[0043]
The moisture content of the noodle strings was adjusted to about 60% in the same manner as in Example 1 except that alginic acid and kansui were excluded from the blending of the noodle raw materials in Example 1. Next, in order to make the conditions the same as in Example 1, the noodle strings were adjusted to about 4.7 by acid treatment by immersion in a 0.25% (w / v) aqueous lactic acid solution for 30 seconds. Thereafter, in the same manner as in Comparative Example 1, it was hermetically packaged and sterilized under pressure and heat.
[0044]
The results of Example 1 and Comparative Examples 1 and 2 are shown in Table 1 below.
The loosening effect was in accordance with the following criteria.
Evaluation 2 is often loosened, 1 is somewhat troublesome but sufficiently loosened, 0 is bound but can be loosened somehow, -1 is unbounded and unbounded, -2 is severely dango-shaped Don't unravel
[0045]
[Table 1]
From the above results, Example 1 according to the method of the present invention is not limited to Comparative Example 2 in which noodle strings that are general retort sterilization techniques are sealed and sterilized under pressure and heat, as well as alginic acid and an alkali agent added to the raw material. Compared to Comparative Example 1 (method disclosed in JP-A-6-209730) in which the acid-treated noodle strings were sealed and retort sterilized, the color tone, flavor, texture, and looseness were further improved.
[0047]
The minimum heat sterilization value required for retort sterilization is F0 = 4 or more in Example 1, but in the case of a normal retort food, it is sterilized at about F0 = 10 to 20 in view of safety. Therefore, Example 2 and Comparative Example 3 were produced by the following method at 120 ° C. F0 = about 15 that is close to the actual mode, and the effects were compared.
[0048]
Example 2
Noodle dough was prepared by adding 100 g of starch and 5 g of alginic acid to 900 g of wheat flour, adding 340 ml of water in which 3.5 g of potassium, 15 g of sodium chloride and 1.5 g of yellow pigment were dissolved, and kneading with a mixer for 15 minutes. This noodle dough was rolled with a noodle banding machine so that the thickness of the noodle band was 1.4 mm and cut into noodle strings with a square blade No. 22. The cut noodle strings are steamed at a steam pressure of 0.4 kg / cm. 2 After cooking for 2 minutes, it was cut into 85 g servings, boiled for 30 seconds, and adjusted so that the moisture content of the noodle strings was about 60%. Next, the noodle strings were dipped in tap water for 30 seconds, and further immersed in a 1% lactic acid aqueous solution for 30 seconds for acid treatment to adjust the noodle string pH to about 4.5. Next, the pH adjusted noodle strings are put into a plastic tray of 16 cm × 9 cm depth 3 cm, 1 g of rapeseed white squeezed oil is added, the tray is not sealed, and the tray is put into a steam sterilizer, and one sample noodle mass A temperature sensor was attached in the center.
[0049]
Next, the air inside the steam sterilization chamber is pulled down with a vacuum pump to reduce the pressure to near vacuum, and then heated steam is added, followed by pressure heat sterilization so that F0 = about 15 at 120 ° C. while watching the temperature sensor (processing time) Was 18 minutes and 55 seconds), and immediately after the sterilization was completed, the steam in the sterilizer was discharged and cooled. Next, the sterilized noodles were transferred to a sterilization box while placed in a tray, allowed to cool, and then the tray opening was heat sealed and sealed to obtain a product. Product evaluation is the same as in Example 1.
[0050]
Comparative Example 3
Until the noodle string pH is adjusted to about 4.5, the noodle strings are prepared in the same manner as in Example 2 and placed in the same tray as Example 2 before adding 1 g of rapeseed white fastening oil before sterilization in the steam sterilizer. The tray was heat sealed and sealed. The noodle sealed in the tray was put into a steam chamber, and a temperature sensor was attached to the center of one noodle mass of the sample. In the steamhouse, F0 = approx. 15 Then, it was sterilized by heating under pressure (the processing time was about 50 minutes), and after the sterilization was finished, the steam in the sterilization chamber was discharged and cooled. The subsequent evaluation is the same as in Example 1.
[0051]
The results of Example 2 and Comparative Example 3 are shown in Table 2 below. The evaluation of loosening is the same as in Example 1.
[0052]
[Table 2]
From the above results, Example 2 according to the method of the present invention was improved in comparison with Comparative Example 3 in terms of noodle sauce, color tone, flavor, texture, and loosening. The difference in effect between Example 2 and Comparative Example 3 is larger than the difference between Example 1 and Comparative Example 1 where the sterilization conditions are relatively weak. It was considered particularly effective.
[0054]
According to Example 2, it was understood that the present invention was excellent in practical sterilization conditions for retort foods with F0 = 15. However, by the following experiment, how severe the sterilization conditions of the method of the present invention were. The applicability was examined.
[0055]
Example 3
A noodle having a pH of about 4.7 prepared in the same manner as in Example 1 was put in the same tray as in Example 1 without sealing, and a temperature sensor was attached in the same manner as in Example 1.
[0056]
Next, the air in the steam sterilization chamber is drawn with a vacuum pump, and the pressure is reduced to near vacuum. Then, heated steam is added and sterilized by heating at 145 ° C. for 10 seconds, 30 seconds, and 60 seconds (F0). The values were 132, 247, and 311), respectively, and immediately after the sterilization was finished, the steam in the sterilizer was discharged and cooled. Thereafter, the same procedure as in Example 1 was performed, and the results are shown in Table 3. (There was not much difference in color and smell)
[0057]
[Table 3]
From the above results, it was found that the method of the present invention can be applied even under extremely severe conditions of 145 ° C. and F0 = 250.
[0059]
Next, the relationship between the amount of alginic acid added and the effect of the present invention was confirmed by adding 0.1 g or 1 g of alginic acid to 1 kg of noodle raw material (wheat flour), and moisture adjustment was performed before or after the sterilization step. The difference in the effect in each case (including the step of absorbing moisture by secondary heat treatment after sterilization) was also compared.
[0060]
Example 4
Add 1000g of alginic acid or 1g to 1000g of wheat flour, and add 335ml of water in which a predetermined amount of citrus, 1g of sodium polyphosphate, 5g of egg white powder and 1.5g of yellow pigment is dissolved, and knead in a mixer for 15 minutes. About 7.5 noodle dough was prepared. The amount of Kansui added was 2.4 g for alginic acid 0.1 g and 2.6 g for 1 g so that the pH of the noodle dough was almost the same.
[0061]
Subsequently, this noodle dough was rolled with a noodle banding machine to make the noodle band thickness 1.35 mm, and cut into noodle strings with a square blade 22. The cut noodle strings are steamed at a steam pressure of 0.4 kg / cm. 2 After cooking for 2 minutes, cut into 85g per serving, put the cut noodle strings into a 16cm x 9cm 3cm deep plastic tray, and add 25g of acid solution with 1% lactic acid concentration per serving, An acid solution having a lactic acid concentration of 1% was prepared by adding 25 g per serving and 15 ml of water. These acid solutions or acid solutions + water were entangled well with the noodle strings on the tray, and the pH of the noodle strings was set to 5.4. To this was added 1 g of rapeseed white squeezed oil, and the tray was not sealed, and the tray was put into a steam sterilizer.
[0062]
The air in the steam sterilization chamber is drawn with a vacuum pump to reduce the pressure to near vacuum, and then heated steam is added and sterilized by pressure and heat so that F0 = 14 at 130 ° C. while watching the temperature sensor (processing time is 2 Min), immediately after completion of sterilization, the steam in the sterilizer was discharged and cooled. Next, after the sterilized noodles are put in a tray and transferred to a sterilization box and allowed to cool, 15 ml of water not added at the time of adding the acid solution is further added to the tray, In the case where 15 ml of water was added when the acid solution was added, the tray opening was heat-sealed and sealed in a sterile cabinet without adding water. This was heat-treated at a temperature of about 70 ° C. for 30 minutes in a steam chamber, and cooled to obtain a product.
[0063]
Store the product in a low-temperature room at 10 ° C for 1 day, check the surface of the noodle strings, put them in a bowl-shaped container with an opening of 15 cm and a depth of 7 cm, add 300 ml of hot water, loosen with chopsticks, and noodle strings I saw the looseness.
[0064]
Comparative Example 4
As in Example 4, a noodle to which no alginic acid was added was produced as a comparative example. In addition, in order to make the dough pH of the noodle dough almost the same as in Example 4, the amount of Kansui added was 2.3 g. Except this, everything was carried out in the same manner as in Example 4.
[0065]
The results of Example 4 and Comparative Example 4 are as shown in Table 4 below. In addition, about the food texture, since there was little alginic acid addition amount, a firmness was weak, it excluded from the comparison control, and there was not much difference about a color tone and an odor. In the table, step A is water added together with the acid solution before sterilization, and B is water added after sterilization.
[0066]
[Table 4]
From the above results, it can be seen that the amount of alginic acid added is effective from 0.1 g to 1 kg of wheat flour (raw material flour). Furthermore, in a situation where the amount of alginic acid is small, it was considered that the additional supply of moisture after the sterilization treatment is preferable in terms of loosening and preventing the noodle soaking.
[0068]
Next, in the acid solution treatment step, the pH of the noodle strings added with alginic acid and an alkaline agent can be adjusted to adjust the pH by adjusting the lactic acid concentration of the acid solution. did.
[0069]
Example 5
Add 300g of starch and 4g of alginic acid to 700g of wheat flour, add 3.5g of potassium, 1g of sodium polyphosphate, 5g of egg white powder, and 335ml of water in which 1.5g of yellow pigment is dissolved. 7.5 noodle dough was prepared.
[0070]
Subsequently, this noodle dough was rolled with a noodle banding machine to make the noodle band thickness 1.35 mm, and cut into noodle strings with a square blade 22. The cut noodle strings are steamed at a steam pressure of 0.4 kg / cm. 2 After cooking for 2 minutes, cut into 85g per serving, put the cut noodle strings into a plastic tray of 16cm x 9cm depth 3cm, add 25g of acid solution of each lactic acid concentration per serving and add noodles on the tray I tangled it well with the line. Without adding 1 g of rapeseed white squeeze and sealing the tray, the tray was put into a steam sterilizer, and a temperature sensor was attached to the center of one noodle mass of the sample.
[0071]
Subsequent steps were performed in the same manner as in Example 4 in which 15 ml of water was added after sterilization, followed by sealing and heat treatment, and evaluation was performed in the same manner as in Example 4. The lactic acid concentration was 0.2%, 0.3%, 0.4%, 0.5%, and 0.6%. The results are shown in Table 5 below.
[0072]
[Table 5]
From the above results, it can be seen that the noodle string pH is preferably adjusted to 6.8 or less, particularly preferably 6.5 or less.
[0074]
In the conventional method of retort sterilization by pressure and heat sterilization after sealing, it is impossible to obtain alkaline retort Chinese noodles because the noodle strings turn brown when the pH of the noodle strings is made alkaline before sterilization. However, according to the method of the present invention, since an alkaline solution can be added after sterilization, it is possible to produce wet-type authentic Chinese noodles that can be stored for a long period of time. Therefore, the noodles were prepared by treating the alkaline solution after sterilization under pressure and heat, and the flavor and the like were confirmed by the following experiment.
[0075]
Example 6
Add 300g starch and 5g alginic acid to 700g wheat flour, add 3.8g water, 1g sodium polyphosphate and 360g water dissolved in yellow pigment, knead in a mixer for 15 minutes, dough pH7.7 outer layer noodle dough Was made. Next, add 4 g of alginic acid and 5 g of egg white powder to 1000 g of wheat flour, add 315 ml of water in which 3.5 g of potassium, 1 g of sodium polyphosphate and 5 g of sodium phosphate and 0.4 g of yellow pigment are dissolved, and knead with a mixer for 15 minutes. An inner layer noodle dough having a pH of 7.4 was prepared.
[0076]
Each noodle dough of the outer layer inner layer is rolled with a noodle banding machine, and then the outer layer: inner layer: outer layer = 1: 1: 1 is laminated and further rolled, and the composite noodle band is rolled to a thickness of 1.3 mm. After that, the noodle strings were cut out with a square blade 22. The cut noodle strings are steamed at a steam pressure of 0.4 kg / cm. 2 After cooking for 1 minute, cut into 110g serving. Next, the noodle strings were dipped in tap water for 30 seconds, and further immersed in a 1% lactic acid aqueous solution for 30 seconds for acid treatment to adjust the noodle string pH to about 4.7. Next, the pH adjusted noodle strings are put into a plastic tray of 16 cm × 9 cm depth 3 cm, 1 g of rapeseed white squeezed oil is added, the tray is not sealed, and the tray is put into a steam sterilizer, and one sample noodle mass A temperature sensor was attached in the center.
[0077]
After pulling the air in the steam sterilization chamber with a vacuum pump and reducing the pressure to near vacuum, add heated steam, and while observing the temperature sensor, pressurize and heat sterilize so that F0 = about 14 at 130 ° C for 2 minutes. Immediately after completion, the steam in the sterilizer was discharged and cooled. Next, 25 g of a 3.5% aqueous solution of Kansai was added to the sterilized noodles, transferred to a sterilization box while placed in a tray, allowed to cool, and then the tray opening was heat sealed and sealed. The noodles sealed in the tray were heat-treated at 85 ° C. for 20 minutes in a steambox and cooled to obtain a product. The noodle string pH of the product was about 10.
[0078]
Store the product in a low temperature room at 10 ° C for one day, put it in a bowl-shaped container with an opening diameter of 15 cm and a depth of 7 cm, add 300 ml of hot water, loosen it with chopsticks, watch the looseness of the noodle strings, and eat and flavor. The texture was confirmed. As a result, the noodle strings were loosened and firm, had no noodles, had a light odor, and had a flavor like Chinese noodles.
[0079]
Also, put the product in a bowl-shaped container with an opening diameter of 15 cm and a depth of 7 cm together with 300 ml of water, cook for 5 minutes in a microwave oven at 500 W, similarly unravel with chopsticks, see the looseness of the noodle strings, and eat and flavor , Confirmed the texture. As a result, even with microwave cooking, as with the case of eating with hot water pouring, the noodle strings were loose, the texture was good, there was no noodles, there was an easy smell, and it was a noodle with a flavor like Chinese noodles .
[0080]
Example 7
In order to compare the difference in effect with Example 6, after adding heat and pressure sterilization, the 3.5% solution of the rinse is not added, and the tray is heat-sealed and sealed. Similarly, the entire tray is heat-treated at 85 ° C. for 20 minutes. The product was cooled. The noodle string pH was about 5.
[0081]
Store the product in a low temperature room at 10 ° C for one day, put it in a bowl-shaped container with an opening diameter of 15 cm and a depth of 7 cm, add 300 ml of hot water, loosen it with chopsticks, watch the looseness of the noodle strings, and eat and flavor. The texture was confirmed. As a result, the firmness of the noodle strings was stronger than that of the product of Example 6, but there was a slight acid odor and a flavor that was not like Chinese noodles.
[0082]
【The invention's effect】
As described above, according to the present invention, the noodle string shape is maintained even when heat sterilization is performed at a high temperature and a high pressure, the noodle string can be loosened, the noodle string is small, and the texture is good with a firm texture. A wet-type noodle that can be stored is obtained. In particular, in the present invention, even in the sterilization of about F0 = 10 to 20, which is a heat sterilization condition of normal retort sterilization, which is insufficient with the prior art, it is sufficient without particularly performing an operation such as reducing the water content. Noodles with commercial value can be obtained.
[0083]
In addition, according to the method of the present invention, the noodle string pH of the final product can be made alkaline when the noodle strings are sealed in the package after the heat and pressure sterilization. It is possible to obtain a wet-type Chinese noodle that can be stored for a long period of time and has a flavor like Chinese noodles without burning.
Claims (6)
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| JP31320299A JP4003109B2 (en) | 1999-11-04 | 1999-11-04 | Method for producing pressurized and heat-sterilized noodles |
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