JP4753924B2 - Method for producing packaged noodles - Google Patents

Description

The present invention relates to packaged pregelatinized noodles that can be distributed at room temperature or chilled temperature and stored for a long time, and a method for producing the same.
The packaged α-noodles obtained by the present invention maintain a good appearance and texture even after long-term storage at ordinary temperature or chilled temperature.

Instant noodles such as deep-fried instant noodles fried α-noodles and non-fried instant noodles dried α-noodles in hot air can be stored at room temperature for a long time and eaten in a short time by pouring hot water Since it can be restored, it has been widely used for a long time, but the texture and taste at the time of restoration cannot be said to be sufficiently good, and there are cases where it does not match the consumer's high quality orientation or genuine orientation .
From this point of view, there is a need for noodles that can be stored for a long period of time and can be easily restored to eat, and that meet consumers' high-quality and genuine orientation, and research and development on such noodles has been conducted conventionally. ing.

  As a method for producing packaged α-noodles intended for long-term storage at room temperature, for example, (1) a gelatinized noodles having a water content of 30 to 50% by weight is subjected to retort sterilization at a temperature of 100 ° C. or higher after packaging. A method for producing a packaged α-noodles that can be stored at room temperature for a long time (see Patent Document 1), (2) noodles are made using noodle-making raw materials containing durum wheat flour or durum wheat semolina and starch, In some cases, after acid treatment, packaging, and heat sterilization at a temperature of about 90 ° C. to produce packaged α-noodles that can be distributed at room temperature and stored at room temperature for a long time (Patent Document 2) (3) Noodles are made using a raw material for noodle making blended with gum arabic, and the noodles are pregelatinized, treated with an acid solution, then packaged and then heated at a temperature of 100 ° C. or lower for sterilization treatment. Long-term storage at room temperature Produces possible packaging α-modified noodles (long-life noodles) or makes noodles using raw materials for noodles blended with gum arabic, and after packaging the noodles into gelatin, retort treatment (at a high temperature of 120 ° C) A method for producing packaged gelatinized noodles (retort noodles) that can be stored at room temperature for a long period of time under pressure and heat treatment (see Patent Document 3), (4) buckwheat containing 50% or more of starch having a particle size of 51 μm or less After cooking raw buckwheat prepared from raw materials containing flour and other flours, the pH is adjusted to 5.5-6.0 or 4.5-5.0, and after packaging at a temperature of 75-95 ° C A method for heat sterilization (see Patent Document 4) is known.

However, the packaged gelatinized noodles obtained by the above method (1) can be stored for a long time at room temperature, but when eaten after long-term storage, the center of the noodle has no viscoelasticity, and the surface of the noodle is a tooth. The crispness is poor and the texture is poor.
In addition, since the packaged α-noodles obtained by the methods (2) to (4) are packaged and heat-treated in a state containing a large amount of water (moisture content of 50 to 75% by mass), During storage, the moisture on the surface of the noodles moves to the center and the aging of the noodles progresses to lose viscoelasticity.

Japanese Patent Publication No. 63-59668 Japanese Patent Laid-Open No. 4-200361 JP-A-11-192063 JP 2002-153226 A

  The object of the present invention is that it can be distributed at normal temperature or chilled temperature and has excellent long-term storage stability, and even after being stored at normal temperature or chilled temperature for a long period of time, the texture of the noodle core is excellent in viscoelasticity and the surface of the noodle The texture is to provide a packaged α-noodle and a method for producing the same, which have good crispness and maintain a transparent and good appearance.

  The inventors have made various studies in order to achieve the above object. As a result, after packaging the gelatinized noodles having a high moisture content of 50 to 75% by mass, the packaged αnoodles are produced by heat sterilization at a temperature of 100 ° C. or lower, or heated and pressurized at a temperature higher than 100 ° C. The above-described conventional methods (methods such as Patent Documents 2 to 4) that are processed into retort noodles, or after being packaged in a state where the moisture content is 50% by mass or less, are heated and pressurized at a temperature higher than 100 ° C. Instead of the conventional method for producing packaged gelatinized noodles (the method of Patent Document 1), the moisture content of the gelatinized noodles is reduced to 30 to 45% by mass, and the surface of the gelatinized noodles Packaging with a predetermined amount of ethanol attached thereto, it is possible to obtain packaged gelatinized noodles that can be stored for one month or longer at a chilled temperature (0 to 5 ° C.) without performing heat treatment after packaging. Obtained by it Even after one month, the soy noodles have excellent viscoelasticity at the center of the noodle, the texture of the noodle surface is crisp, has a good appearance with transparency, and maintains high quality. I found out.

Furthermore, when manufacturing the packaged α-noodles by the above-described method, the present inventors attached a predetermined amount of acid together with ethanol on the α-noodles surface and packaged, and the amount of ethanol adhering to the surface of the α-noodles Can be stored at chilled temperature for more than 1 month, and the texture of the noodle center is excellent in viscoelasticity and the texture of the noodle surface is crisp and transparent even after storage for 1 month It was found that packaged α-noodles that maintain a good appearance can be obtained.
In addition, the present inventors, when the packaged α-noodles obtained by the above-described method are heat-treated at 80 to 100 ° C. for 20 to 60 minutes after packaging, the storage period becomes even longer, and one month at room temperature. The packaged α-noodles can be stored for more than 3 months at the chilled temperature, and the packaged α-noodles are excellent in viscoelasticity at the center of the noodles and have noodles. It was found that the texture on the surface was crisp and maintained a good appearance with transparency, and the present invention was completed based on these various findings.

That is, the present invention
(1) A method for producing packaged α-noodles by attaching ethanol to the surface of pregelatinized noodles obtained by steaming raw noodles, semi-dry noodles or dry noodles, the mass of the pregelatinized noodles The packaging is characterized in that the amount of ethanol adhered is 1 to 5% by mass and the moisture content of the pregelatinized noodles is 30 to 45% by mass , followed by heat treatment at 80 to 100 ° C. for 20 to 60 minutes. It is a manufacturing method of pregelatinized noodles.
And this invention,
(2) A method for producing packaged α-noodles by attaching ethanol and acid to the surface of α-noodles obtained by steaming raw noodles, semi-dry noodles or dry noodles, and the mass of the α-noodles On the other hand, after packaging with 1 to 5% by weight of ethanol, 0.1 to 0.5% by weight of acid, and 30 to 45% by weight of water content of pregelatinized noodles, It is a manufacturing method of packaged gelatinized noodles characterized by heat-processing at -100 degreeC for 20 to 60 minutes .
And this invention,
( 3 ) Packaged α-noodles obtained by the production method of (1) or (2 ) above.

The packaged α-noodles obtained by the method of the present invention for packaging α-noodles having an ethanol adhesion amount of 1 to 5% by mass and a moisture content of 30 to 45% by mass do not need to be heat-treated after packaging. It can be stored at chilled temperature (0-5 ° C) for more than 1 month, and even after storing at chilled temperature for more than 1 month, the texture at the center of the noodles is excellent in viscoelasticity and the texture at the noodle surface is crisp It has a good texture and a good appearance with transparency, and maintains a high quality.
Packaged α-noodles obtained by the method of the present invention in which the amount of ethanol attached is 1 to 5% by mass and the moisture content is 30 to 45% by mass and then heat-treated at 80 to 100 ° C. Can be stored at room temperature for more than 1 month, can be stored at chilled temperature (0-5 ° C) for more than 3 months, and after storage at room temperature for more than 1 month, or after storage at chilled temperature for more than 3 months However, the texture at the center of the noodles is excellent in viscoelasticity, the texture on the surface of the noodles is crisp, has a good appearance with transparency, and maintains high quality.

In the present invention, in order to obtain the pregelatinized noodles having a water content of 30 to 45% by mass, the pregelatinized noodles having a water content of 30 to 45% by mass are smoothly produced because the αnization method by steaming is employed. can do. In addition, since the packaged α-noodles are produced using α-noodles having a moisture content of 30 to 45% by mass prepared by steaming, the texture and appearance of the packaged α-noodles are maintained well even after long-term storage. ing.
In the present invention, when the packaged α-noodles are produced using α-noodles having a moisture content of 30 to 45% by mass with a predetermined amount of acid attached together with ethanol on the surface of the α-noodles, the α-noodles Long-term storage is possible while reducing the amount of ethanol adhering to the surface, the texture of the noodle center is excellent in viscoelasticity even after long-term storage, and the texture of the noodle surface is crisp and transparent. Packaged pre-gelatinized noodles that maintain a good appearance can be obtained.

The present invention is described in detail below.
In the present invention, the pregelatinized noodles can be stored for a long time at room temperature and chilled temperature, and the moisture content of the pregelatinized noodles is 30 to 45% by mass in order to maintain a good texture and appearance even after long-term storage. It is necessary to package in the state made into the range, and it is preferable to package in the state which made the moisture content of the gelatinized noodles into the range of 35-40 mass%.
If the pregelatinized noodles are packaged in a state where the moisture content is less than the above range, the storage stability will be improved, but the texture and appearance of the pregelatinized noodles will be poor, and it will take a long time to restore to a ready-to-eat state. become. On the other hand, when packaging in a state where the moisture content of the pregelatinized noodles is higher than the above range, not only does ethanol not adhere to the surface of the pregelatinized noodles, but also when ethanol is adhered to the surface of the noodles in the amount specified in the present invention. Even so, mold is easily generated or rotted at an early stage, and long-term storage at room temperature or chilled temperature becomes impossible.
Here, in the present invention, the water content “30 to 45% by mass” and the preferable water content “35 to 40% by mass” of the pregelatinized noodles are the water content of the pregelatinized noodles at the time of packaging with the packaging material. The water content is obtained from the following mathematical formula (i).

Water content (mass%) of pregelatinized noodles = {(A−B) / A} × 100 (i)

In the formula, A = mass of pregelatinized noodles at the time of packaging (g), B = after preheating the pregelatinized noodles at the time of packaging in a thermostatic bath at 135 ° C. for 2 hours (the mass of the noodles is further reduced) The mass (g) of the noodles at the time when it became constant).

The pregelatinized noodles having a water content of 30 to 45% by mass are produced by steaming raw noodles, semi-dry noodles or dry noodles. There are no particular restrictions on the type of noodles before steaming, the type of raw materials used in the noodles, the ingredients (component composition), the production method, shape, dimensions, etc. of the noodles. Depending on the type and the like, an appropriate one can be selected and used.
In the present invention, the noodles subjected to the heat treatment may be any of raw noodles, semi-dry noodles or dry noodles. The pregelatinized noodles having a content in the range of 30 to 45% by mass are preferable because they can be obtained smoothly in a short time.
The steaming conditions for obtaining pregelatinized noodles having a water content of 30 to 45% by mass, preferably 35 to 40% by mass vary depending on the type of noodles, the thickness of the noodles, the composition of the noodles, etc. The steaming conditions are adjusted so as to be 30 to 45% by mass. Generally, steaming is performed at a temperature of about 100 ° C. for about 1 to 4 minutes.

  In order to make the moisture content of the pregelatinized noodles 30 to 45% by mass, boil treatment may be performed before and / or after steaming as necessary, but by steaming only without steaming. If it is to be sufficiently α-ized, the water content increases to 50% by mass or more, which is not preferable. That is, when it is going to manufacture the gelatinized noodles whose water content is 30-45 mass% only by a boil process, the surface part of the noodles is alpha, but the inside of the noodles is not alpha and the core remains. And the texture of the noodles is greatly reduced.

  When the moisture content of the pregelatinized noodles obtained by performing steaming or steaming and boiling is over 45% by mass, or the moisture content is in the range of 30 to 45% by mass If you want to reduce the moisture content to some extent while maintaining the moisture content range, dry the steamed noodles obtained by steaming or steaming and steaming and boiling (eg, simply blowing, cold or warm). And it is good to adjust the moisture content of the pregelatinized noodles in the time of packaging to the range of 30-45 mass%, or to the more preferable content in the range of 30-45 mass%.

  In the present invention, as will be described in detail below, it is necessary to attach ethanol to the surface of the pregelatinized noodles, or after attaching ethanol and acid to the surface of the pregelatinized noodles. When adhering or adhering ethanol and acid, water may be further added to the pregelatinized noodles together with ethanol or together with ethanol and acid, and the water content of the pregelatinized noodles may be more than 45% by mass. . In such a case, the water content of the pregelatinized noodles is 30 to 45% by mass, preferably 35 to 40% by mass, when the pregelatinized noodles are dried by the above-described air blowing or the like and packaged. To.

In the present invention, as described above, ethanol may be attached to the surface of pregelatinized noodles having a water content of 30 to 45% by mass, preferably 35 to 40% by mass, in a ratio of 1 to 5% by mass and packaged. is necessary.
In the present invention, the α-noodles having a water content of 30 to 45% by mass are attached with ethanol in an amount within the above-described range and packaged, so that the chilled temperature (0 to 0) can be obtained without performing heat treatment after packaging. 5 ° C) can be distributed and stored for a long period of time, and even after being stored at a chilled temperature for more than 1 month, the texture of the noodle center is excellent in viscoelasticity and the texture of the noodle surface is crisp It is possible to obtain packaged gelatinized noodles for distribution at chilled temperatures that have a good and good texture and have a transparent and good appearance.
In addition, when the heat-treated noodles having a moisture content of 30 to 45% by mass are attached with ethanol in an amount within the above-described range and then packaged, and then heat-treated at 80 to 100 ° C. for 20 to 60 minutes after packaging. It can be distributed and stored for a long time at room temperature and chilled temperature. It can be used for viscoelasticity at the center of noodles and crispness on the surface of noodles without generating mold even after storage for more than 1 month at room temperature and more than 3 months at chilled temperature. Packaged α-noodles for distribution at normal temperature and chilled temperature, which have a good appearance with a good texture and transparency, can be obtained.
In the present invention, if the amount of ethanol attached to the surface of the pregelatinized noodles is less than 1% by mass with respect to the mass of the pregelatinized noodles, packaged pregelatinized noodles that can be stored for a long time at room temperature or chilled temperature cannot be obtained. When the adhesion amount of ethanol is more than 5% by mass with respect to the mass of the pregelatinized noodles, the ethanol odor becomes strong, and the flavor of the packaged alpha noodles decreases. The amount of ethanol adhering to the surface of the pregelatinized noodles is preferably 1 to 3 mass%, more preferably 1.5 to 2.5 mass%, based on the mass of the pregelatinized noodles.

In the present invention, ethanol is attached to the surface of pregelatinized noodles having a water content of 30 to 45 mass%, preferably 35 to 40 mass%, in a ratio of 1 to 5 mass% with respect to the mass of the pregelatinized noodles. In addition, the acid may be attached in a proportion of 0.1 to 0.5% by mass and packaged.
When packaging with acid attached together with ethanol, while reducing the amount of ethanol attached (for example, the amount of ethanol attached should be 1% by mass, which is the lower limit relative to the mass of pregelatinized noodles, or more) If the heat treatment is not performed after packaging, it can be stored at a chilled temperature for one month or more. If the heat treatment is performed at 80 to 100 ° C. for 20 to 60 minutes after packaging, it is one month at room temperature. As described above, the chilled temperature can be stored for 3 months or more at the chilled temperature, and retains a good appearance with a good texture and transparency excellent in the viscoelasticity of the noodle center and the crispness of the noodle surface even after the storage. And / or packaging alpha noodles for distribution at room temperature can be obtained.
In the case of attaching an acid together with ethanol, the amount of ethanol attached is 1 to 2.5% by weight, particularly 1 to 2% by weight, based on the weight of the pregelatinized noodles, and the amount of acid attached is the mass of the pregelatinized noodles. It is preferable to set it as 0.1-0.5 mass% with respect to 0.1-0.3 mass% especially.

Any ethanol and acid may be used in the present invention as long as use in food is permitted.
Specific examples of the acid include lactic acid, citric acid, acetic acid, tartaric acid, malic acid, adipic acid, fumaric acid, tartaric acid, ascorbic acid and the like, and salts thereof. Two or more kinds can be used.

Here, “the amount of ethanol adhering to the surface of the pregelatinized noodles” in this specification refers to the amount of adhesion (mass%) converted to an ethanol concentration of 100% with respect to the mass of the pregelatinized noodles at the time of packaging.
In addition, the “amount of acid attached to the surface of the pregelatinized noodles” in this specification refers to the amount of adhesion (mass%) converted as an acid concentration of 100% with respect to the mass of the pregelatinized noodles at the time of packaging.

As a method for attaching ethanol to the surface of the pregelatinized noodles, any method may be adopted as long as it can uniformly adhere ethanol to the entire surface of the pregelatinized noodles. Examples thereof include a method of spraying on the surface of the modified noodles, a method of immersing the pregelatinized noodles in ethanol or an aqueous ethanol solution, and a method of using the spraying and immersion in combination. When the pregelatinized noodles are immersed in an ethanol aqueous solution, the immersion time is shortened in order to suppress the adhesion (absorption) of moisture to the surface of the pregelatinized noodles.
When spraying and attaching ethanol or an aqueous ethanol solution to the surface of the pregelatinized noodles, in order to uniformly adhere to the entire surface of the pregelatinized noodles, while the pregelatinized noodles are spread, or by rolling the pregelatinized noodles Either spray while moving or subdivide the pregelatinized noodles into one or multiple servings (preferably two to three), or immediately after placing the subdivided pregelatinized noodles into the packaging Or it is preferable to spray ethanol aqueous solution.

In addition, when the acid is attached to the surface of the pregelatinized noodles, any attachment method may be adopted as long as the acid can be uniformly and uniformly attached to the entire surface of the pregelatinized noodles. Examples thereof include a method of spraying on the surface of the modified noodles, a method of immersing the pregelatinized noodles in the acid aqueous solution, a method of using the spraying and immersion described above in combination. When the pregelatinized noodles are immersed in the acid aqueous solution, the immersion time is shortened in order to suppress the adhesion (absorption) of moisture to the pregelatinized noodles.
When spraying and attaching an acid aqueous solution to the surface of the pregelatinized noodles, in order to uniformly adhere to the entire surface of the pregelatinized noodles, while the pregelatinized noodles are spread, or while the pregelatinized noodles are moved by rolling, etc. After spraying or subdividing the pregelatinized noodles into one meal or multiple meals (preferably 2-3 meals each), or immediately after placing the subdivided pregelatinized noodles into the packaging material, Spraying is preferred.

  In the case of attaching an acid together with ethanol to the surface of the pregelatinized noodles, the ethanol and the acid may be attached simultaneously or sequentially. When adhering simultaneously, the method of spraying the aqueous solution containing both ethanol and an acid on the surface of pregelatinized noodles, the method of immersing pregelatinized noodles in the aqueous solution containing both ethanol and an acid, etc. are mentioned. In addition, in the case of sequential deposition, ethanol or an aqueous solution thereof is sprayed on the surface of the pregelatinized noodles, or after immersing the pregelatinized noodles in ethanol or an aqueous solution thereof, an acid aqueous solution is sprayed on the pregelatinized noodles. Examples include a method of immersing pregelatinized noodles in an aqueous solution, or a method performed in the reverse order.

Packaged α-noodles prepared by adhering ethanol or adhering ethanol and acid to a moisture content of 30 to 45% by mass, preferably 35 to 40% by mass, with packaging material to obtain packaged α-noodles As the packaging material, any of the packaging materials usually used for the production of long-life noodles can be used. The packaging material that can be used in the present invention is a highly sealing packaging material in order to prevent ethanol or ethanol and acid attached to the surface of pregelatinized noodles from being volatilized and lost by heat treatment in a subsequent process. Is preferably used. For example, a monolayer film or sheet made of polyethylene, polypropylene, polyamide, polyvinyl chloride, ethylene-vinyl alcohol copolymer, polyester, or the like, a laminated film or sheet made of two or more layers made of the aforementioned polymer, Examples thereof include a laminated film or laminated sheet composed of one or more layers made of a polymer and other layers (for example, an aluminum layer), a container formed from the above laminated sheet, and the like.
The packaging method of the pregelatinized noodles is not particularly limited, and can be packaged by adopting a packaging method conventionally employed in long-life noodles and the like according to the type and form (shape) of the packaging material to be used. .
As described above, the packaged gelatinized noodles obtained by packaging can be directly distributed and sold as packaged αnoodles for chilled temperature storage without performing a heat treatment.

The packaged α-noodles obtained as described above are preferably distributed and sold at normal temperature and / or chilled temperature, which can be stored for a long time at normal temperature and chilled temperature by heat treatment at 80-100 ° C. for 20-60 minutes after packaging. It can be made into the packaging alpha noodles for doing.
Packaged gelatinized noodles that have been subjected to heat treatment (heat sterilization treatment) at 80 to 100 ° C. for 20 to 60 minutes after packaging can be stored for 1 month or more at room temperature and 3 months or more at chilled temperature, as described above. Even after storage, the texture at the center of the noodles is excellent in viscoelasticity, and the texture on the surface of the noodles is crisp and maintains a good appearance with transparency.
When heat-treating packaged gelatinized noodles after packaging, if the temperature of the heat treatment is less than 80 ° C, the effect of extending the storage period of the packaged α-noodles by heat treatment is reduced, while the temperature of the heat treatment is 100 ° C. If it exceeds 1, the viscoelasticity at the center of the noodle and the crispness on the surface of the noodle will be lowered, resulting in poor texture, and the transparency will be lowered, resulting in poor appearance.
If the heat treatment time is less than 20 minutes, the effect of extending the storage period of the packaged pre-gelatinized noodles by heat treatment is reduced, while if the heat treatment time exceeds 60 minutes, the viscoelasticity of the noodle center part and the crispy surface of the noodle surface Decreases and the texture becomes poor.
For the heat treatment after packaging, a method of indirectly heating using water vapor is preferably employed, and is generally performed at 90 ° C. for about 30 to 40 minutes, for example.

The type of packaged α-noodles targeted in the present invention is not particularly limited as long as the packaged α-noodles can be distributed and sold as so-called cooked long-life noodles (α-modified long-life packaged noodles). Either is acceptable. The noodles included in the packaged alpha noodles that are the subject of the present invention are noodles made using flour and other raw materials, Chinese noodles, yakisoba, wonton, udon, raw noodles, cold wheat, kishimen, Examples include pasta such as Japanese buckwheat, spaghetti and macaroni, rice noodles and barley noodles.
However, if the packaged α-noodles are Japanese buckwheat noodles, the buckwheat flour generally contains a lot of microorganisms, so the packaged α-noodles should be manufactured using Japanese buckwheat flour produced using sterilized buckwheat flour. Is preferable from the viewpoint of long-term storage stability.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples.
In the following examples, the water content of the pregelatinized noodles, the amount of ethanol adhered, and the amount of acid (lactic acid) deposited at the time of packaging were determined by the following methods.

(1) Water content of pregelatinized noodles:
It calculated | required by the following numerical formula (i).

Water content (mass%) of pregelatinized noodles = {(A−B) / A} × 100 (i)

[In the formula, A = mass of pregelatinized noodles at the time of packaging (g), B = after pregelatinized noodles at the time of packaging in a thermostatic bath at 135 ° C. for 2 hours (the mass of the noodles is more than that) The mass (g) of the noodles at the time when they became constant without decreasing is shown. ]

(2) Amount of ethanol adhered to pregelatinized noodles:
It calculated | required by the following numerical formula (ii).

Amount of ethanol attached to pregelatinized noodles (% by mass) = [{(b−a) × (c / 100)} / a] × 100 (ii)

[Wherein, a = mass of pregelatinized noodles before ethanol spraying or immersion (g), b = mass of pregelatinized noodles after ethanol spraying or immersion (g), c = concentration of ethanol solution (mass%) . ]

(3) Amount of lactic acid attached to pregelatinized noodles:
It calculated | required by the following numerical formula (iii).

Lactic acid adhesion amount of α-noodles (% by mass) = [{(b′−a ′) × (c ′ / 100)} / a ′] × 100 (iii)

[Wherein, a ′ = mass of pregelatinized noodles before lactic acid spray or immersion (g), b ′ = mass of pregelatinized noodles after lactic acid spray or immersion (g), c ′ = concentration of lactic acid solution (mass%) ). ]

  In addition, the quality of the packaged α-noodles obtained in the following examples and comparative examples [“appearance” (transparency), “viscoelasticity of the noodle center” and “crisp on the surface of the noodle” (presence or absence of toothing)] The evaluation criteria are as shown in Table 1 below.

<< Example 1 >> [Manufacturing of Chinese Noodles with Packaging Alpha]
(1) Medium strength wheat flour (Nisshin Flour Milling Co., Ltd. “Special Sparrow”) 70 parts by mass and potato starch (J Oil Mills Co., Ltd. “BO-15”) 30 parts by mass, sodium chloride 1.0 mass part and powder Kansui ("Red Kansui" manufactured by Oriental Yeast Co., Ltd.) After adding 0.4 parts by weight of an aqueous solution dissolved in 35 parts by weight of water, the mixture is mixed for 15 minutes with a horizontal uniaxial mixer (manufactured by New Tokyo Menki). Compounding and rolling were carried out by the above method to form a noodle strip having a thickness of 1.2 mm, which was cut out with a cutting blade # 20 with a square blade to obtain a raw noodle string.
(2) In Experiment No. 1, the raw noodle strings obtained in the above (1) were steamed at 100 ° C. for 1 minute 30 seconds, then washed with water for 10 seconds, and further steamed at 100 ° C. for 1 minute 30 seconds. Then, pregelatinized Chinese noodles were produced.
In Experiment Nos. 2 and 4, the raw noodle strings obtained in (1) above were steamed at 100 ° C. for 2 minutes 30 seconds to produce pregelatinized Chinese noodles.
In Experiment No. 3, the pregelatinized Chinese noodles obtained in Experiment Nos. 2 and 4 were dried with warm air at a temperature of 30 ° C. for 5 minutes to produce pregelatinized Chinese noodles.

(3) For Experiment Nos. 1 to 3, after each gelatinized Chinese noodle was subdivided into 100 g portions, an ethanol solution (concentration 95% by mass) was sprayed at room temperature to adhere ethanol to the surface of the noodle strings. α-modified Chinese noodles were obtained. The moisture content of this pre-gelatinized Chinese noodle and the amount of ethanol adhered were measured and as shown in Table 2 below.
For Experiment No. 4, after subdividing the pregelatinized Chinese noodles into 100 g portions, an aqueous ethanol solution (concentration 95 mass%) was sprayed at room temperature, and then an aqueous lactic acid solution (concentration 10 mass%) was sprayed at room temperature. A pregelatinized Chinese noodle with ethanol and lactic acid attached to the wire surface was obtained. The moisture content, the amount of ethanol attached, and the amount of lactic acid attached to this pre-gelatinized Chinese noodle were measured and were as shown in Table 2 below.
(4) The above-obtained pregelatinized Chinese noodles with ethanol attached or pregelatinized Chinese noodles with ethanol and lactic acid attached are individually sealed and packaged with a heat-resistant packaging material (polyamide and polyethylene laminated film). Then, it heat-sterilized at 90 degreeC for 40 minute (s) in the steam sterilization chamber.

(5) The packaged gelatinized Chinese noodles obtained after the heat sterilization treatment were stored at room temperature (25 ° C.) for 30 days, and after storage for 30 days, the occurrence of mold and the presence or absence of discoloration were confirmed. The case where no mold was generated or discolored was indicated by (◯), and the case where mold was generated and / or discolored was indicated by (X). The results were as shown in Table 2 below.
Take out noodles from the packaging material in the experimental section that has no abnormalities after the storage stability evaluation, put it in a bowl-shaped styrene container, pour 500 ml of boiling water, drain it, pour 500 ml of boiling water again, and powder The soup was put in, and the sensory test was carried out by 10 panelists based on the evaluation criteria shown in Table 1, and the average value thereof was as shown in Table 2 below.
Further, the obtained packaged Chinese noodles after the heat sterilization treatment were stored at a chilled temperature (5 ° C.) for 90 days. After storage for 90 days, the storage stability was evaluated in the same manner as described above. Also, take noodles from the experimental section with no abnormalities from the packaging, pour 500 ml of boiling water in a hand pan, boil for 1 minute, put powder soup and conduct a sensory test with 10 panelists. The result was as shown in Table 2 below.

<< Comparative Example 1 >> [Manufacture of Chinese Noodles with Packaging Alpha]
(1) In Experiment No. 1, pre-gelatinized Chinese noodles were produced by the same method as in Experiment No. 2 of Example 1, and then subjected to a drying treatment with warm air at 30 ° C. for 20 minutes to reduce the moisture content. Noodles were produced.
In Experiment No. 2, pre-gelatinized Chinese noodles were produced by the same method as in Experiment No. 1 of Example 1, and then washed with water to produce pre-gelatinized Chinese noodles with an increased water content.
In Experiment No. 3, pre-gelatinized Chinese noodles were produced by the same method as in Experiment No. 2 of Example 1.
In Experiment No. 4, pre-gelatinized Chinese noodles were produced in the same manner as in Experiment No. 2 of Example 1, except that the amount of powdered pan was changed to 0.01 parts by mass.
(2) In Experiment Nos. 1 and 2, the resulting gelatinized Chinese noodles were subdivided into 100 g portions, and an aqueous ethanol solution was sprayed in the same manner as in Example 1 to attach ethanol to the surface of the noodle strings. I got Chinese noodles. The water content of this pre-gelatinized Chinese noodle and the amount of ethanol deposited were measured and as shown in Table 3 below. Next, the pregelatinized Chinese noodles attached with ethanol were packaged and heat sterilized in the same manner as in Example 1 to produce prepackaged Chinese noodles.
In Experiment No. 3, the pre-gelatinized Chinese noodles obtained were packaged under the same conditions as in Example 1 and subjected to heat sterilization without subjecting the ethanol to an adhesive treatment to produce pre-gelatinized Chinese noodles.
In Experiment No. 4, the obtained pregelatinized Chinese noodles were filled and packaged in a retort sterilization pouch without being subjected to an ethanol adhesion treatment, and subjected to a pressure heat sterilization treatment at 110 ° C. for 30 minutes.
(3) In the same manner as in Example 1, the pre-packaged Chinese noodles obtained as described above were evaluated for storage stability at room temperature (25 ° C.) for 30 days and chilled (5 ° C.) for 90 days.
Further, in the experimental section that was not spoiled after the storage stability evaluation, the sensory test was carried out by 10 panelists in the same manner as in Example 1, and the average value was taken. As shown in Table 3 below, It was.

  As can be seen from Table 2 above, in Example 1, after steaming and pregelatinizing, ethanol was deposited, and the amount of ethanol deposited was 2% by mass and the water content was in the range of 32 to 43% by mass. A certain pre-gelatinized Chinese noodles (experiment numbers 1 to 3), or ethanol and lactic acid were adhered, the amount of ethanol adhered was 1% by mass, the amount of lactic acid deposited was 0.1% by mass and the water content was 37% by mass. After packaging a certain pre-gelatinized Chinese noodles (Experiment No. 4), the packaged pre-gelatinized Chinese noodles were produced by heat treatment at a temperature of 90 ° C. for 40 minutes, so that even after storage at room temperature (25 ° C.) for 30 days, Even after 90 days of storage at a chilled temperature (5 ° C), mold and discoloration do not occur, and it has a transparent appearance and excellent appearance when it is in the eating state. Excellent and good texture, normal temperature and chilled It can be seen that distribution and shelf-stable packaging α of noodles is obtained in degrees.

On the other hand, as shown in Table 3, in Experiment No. 1 of Comparative Example 1, after packaging the pregelatinized Chinese noodles to which ethanol was attached in the same manner as in Example 1, the temperature was 90 ° C. as in Example 1. Although it is heat-treated for 40 minutes, the moisture content of the pre-gelatinized Chinese noodles at the time of packaging is as low as 26% by mass, so that the storage stability at normal temperature and chilled temperature is good, but it remains in the eating state after storage. It can be seen that the texture and appearance of the Chinese noodles are significantly inferior to those of Example 1.
In Experiment No. 2 of Comparative Example 1, after packaging the pregelatinized Chinese noodles to which ethanol was attached in the same manner as in Example 1, it was heat-treated at a temperature of 90 ° C. for 40 minutes as in Example 1. When the pre-gelatinized Chinese noodles have a high water content of 53% by mass, mold and discoloration occur after 30 days when stored at room temperature, and cannot be stored for a long time, and when stored at a chilled temperature. Similarly, it can be seen that mold and discoloration occur after 90 days and cannot be stored for a long time.
In Experiment No. 3 of Comparative Example 1, the moisture content of the pregelatinized Chinese noodles at the time of packaging was 37% by mass, but packaging was performed without attaching ethanol to the pregelatinized Chinese noodles, and heat treatment was performed. It can be seen that when stored at room temperature, mold and discoloration occur after 30 days and cannot be stored for a long time, and when stored at a chilled temperature, mold and discoloration occur after 90 days and cannot be stored for a long time.
In Experiment No. 4 of Comparative Example 1, the moisture content of the pregelatinized Chinese noodles at the time of packaging was 37% by mass, but after retorting at a high temperature of 110 ° C. after packaging the pregelatinized Chinese noodles, Although the storage stability at the chilled temperature is good, it can be seen that the texture and appearance of the Chinese noodles are greatly inferior to those of Example 1 when they are brought into a eating state after storage.

<< Example 2 >> [Manufacture of pre-packaged Chinese noodles for distribution and storage at chilled temperatures]
In Example 1, except for not performing the heat treatment (heat sterilization treatment) after packaging, the same method as in Example 1 was adopted to produce a packaged α-noodle Chinese noodle for distribution and storage at a chilled temperature. .
The resulting packaged pre-gelatinized Chinese noodles are stored at a chilled temperature (5 ° C.) for 30 days, evaluation of storage stability after storage for 30 days, transparency (appearance) of Chinese noodles when eaten, viscoelasticity and crispness ( The presence or absence of toothing was evaluated by 10 panelists in the same manner as in Example 1, and the average value thereof was as shown in Table 4 below.

  As can be seen from the results in Table 4 above, in Example 2, ethanol was deposited after steaming, and the amount of ethanol deposited was 2% by mass and the water content was in the range of 32 to 43% by mass. Α-Chinese noodles (Experiment Nos. 1 to 3) or ethanol and lactic acid are attached, the amount of ethanol attached is 1% by mass, the amount of lactic acid attached is 0.1% by mass, and the water content is 37% by mass % Pre-treated Chinese noodles (Experiment No. 4) were packaged to produce pre-packaged Chinese noodles, which were stored for 30 days at a chilled temperature (5 ° C.) even though they were not heat-treated after packaging. Even after cooking, chilled, discolored, transparent and excellent in appearance when eaten, excellent viscoelasticity at the center of the noodle and crispness on the surface of the noodle, resulting in a good texture Packaged alpha noodles that can be distributed and stored for a long time at temperature It turns out that it is obtained.

<< Example 3 >> [Manufacture of pre-packaged udon]
(1) Neutral wheat flour (Nisshin Flour Mills Co., Ltd. “Special Sparrow”) 70 parts by mass and Tapioca starch (J Oil Mills Co., Ltd. “A700”) 30 parts by mass; Add the dissolved aqueous solution to the part, knead for 15 minutes with a horizontal uniaxial mixer (manufactured by New Tokyo Menki), then combine and roll by a conventional method to make a 1.2 mm thick noodle strip, which is a square blade Was cut with No. 10 cutting blade to obtain raw noodle strings.
(2) In Experiment No. 1, the raw noodle strings obtained above were steamed at 100 ° C. for 1 minute 30 seconds, then washed with water for 10 seconds, and further steamed for 1 minute 30 seconds to produce pregelatinized udon. .
In Experiment Nos. 2 and 4, the raw noodle strings obtained above were steamed at 100 ° C. for 2 minutes and 30 seconds to produce pregelatinized udon.
In Experiment No. 3, pregelatinized udon obtained in Experiment Nos. 2 and 4 was dried with warm air at a temperature of 30 ° C. for 5 minutes to produce pregelatinized udon.

(3) In Experiment Nos. 1 to 3, after subdividing each obtained α-noodle into 100 g each, an ethanol aqueous solution (concentration 95% by mass) was sprayed at room temperature to adhere ethanol to the surface of the noodle strings. Obtained pre-α udon. The water content of this pregelatinized udon and the amount of ethanol deposited were measured and found to be as shown in Table 5 below.
In Experiment No. 4, after subdividing the obtained pregelatinized udon into 100 g portions, an aqueous ethanol solution (concentration 95 mass%) was sprayed at room temperature, and then an aqueous lactic acid solution (concentration 10 mass%) was sprayed at room temperature. The pregelatinized udon obtained by attaching ethanol and lactic acid to the surface of the noodle strings was obtained. The moisture content, ethanol adhesion amount and lactic acid adhesion amount of this pregelatinized udon were measured and as shown in Table 5 below.
(4) Individually seal the pre-divided pregelatinized udon with ethanol attached or pregelatinized udon with ethanol and lactic acid attached with heat-resistant packaging material (polyamide and polyethylene laminated film). After packaging, it was sterilized by heating at 90 ° C. for 40 minutes in a steam sterilizer.
(5) The packaged α-noodle obtained after the heat sterilization treatment was subjected to storage stability and sensory evaluation in the same manner as in Example 1. The results were as shown in Table 5 below.

<< Comparative Example 2 >> [Manufacture of pre-packaged udon]
(1) In Experiment No. 1, pregelatinized udon was produced by the same method as in Experiment No. 2 of Example 3, and then dried with warm air of 30 ° C. for 20 minutes. Pregelatinized udon with reduced water content was produced.
In Experiment No. 2, pregelatinized udon was produced by the same method as in Experiment No. 1 of Example 3, and then washed with water to produce pregelatinized udon with an increased water content.
In Experiment Nos. 3 and 4, pregelatinized udon was produced in the same manner as in Experiment No. 2 of Example 3.
(2) In Experiment Nos. 1 and 2, the obtained α-noodle was subdivided into 100 g portions, and an aqueous ethanol solution was sprayed in the same manner as in Example 3 to add ethanol to the surface of the noodle strings. Got. The moisture content of this pregelatinized udon and the amount of ethanol deposited were measured and found to be as shown in Table 6 below. Next, the pregelatinized udon with ethanol attached was packaged and heat sterilized in the same manner as in Example 3 to produce packaged alpha noodles.
In Experiment No. 3, packaging and heat sterilization were carried out in the same manner as in Example 3 without performing the ethanol adhesion treatment, to produce packaged α-noodles.
In Experiment No. 4, the ethanol adhesion treatment was not performed, and the retort sterilization pouch was filled and packaged and subjected to a pressure heat sterilization treatment at 110 ° C. for 30 minutes.
(3) The packaged alpha noodles obtained after the heat sterilization treatment were subjected to storage stability and sensory evaluation in the same manner as in Example 3. The results were as shown in Table 6 below.

As seen in Table 5 above, in Example 3, after steaming and alphatizing, ethanol was allowed to adhere and the amount of ethanol deposited was 2% by mass and the water content was in the range of 32 to 42% by mass. Noodles (Experiment Nos. 1 to 3), or ethanol and lactic acid are attached, and the amount of ethanol attached is 1% by mass, the amount of lactic acid attached is 0.1% by mass, and the water content is 38% by mass After packaging udon (Experiment No. 4), heat treatment was performed at 90 ° C for 40 minutes to produce packaged α-shaped udon, resulting in mold and discoloration even after storage at room temperature (25 ° C) for 30 days. In addition, it has a transparent appearance and excellent appearance when it is in the eating state, has excellent viscoelasticity of the texture of the noodle center and excellent texture of the noodle surface, and can be distributed at room temperature and stored for a long time α You can see that you can get udon.
The packaged alpha noodles of Example 3 can be stored at room temperature for 30 days or more without any deterioration in quality, and can be stored for a longer period without deterioration in quality even at chilled temperatures. It is expected that

On the other hand, as shown in Table 6, in Experiment No. 1 of Comparative Example 2, after the pregelatinized udon with ethanol attached was packaged, it was heat treated at a temperature of 90 ° C. for 40 minutes. Although the moisture content of the pre-gelatinized udon is as low as 28% by mass, it can be stored for 30 days or more at room temperature, but the texture and appearance of the udon when it is in the eating state after the storage are compared with Example 3. It turns out that it is greatly inferior.
In Experiment No. 2 of Comparative Example 2, the pregelatinized udon with ethanol attached was packaged and heat-treated at 90 ° C. for 40 minutes, but the moisture content of the pregelatinized udon at the time of packaging was 52% by mass. It is understood that molds and discoloration occur after 30 days when stored at room temperature, and it cannot be stored for a long time.
In Experiment No. 3 of Comparative Example 2, the moisture content of the pregelatinized noodles at the time of packaging was 38% by mass. However, packaging was performed without attaching ethanol to the pregelatinized noodles, and heat treatment was performed. Mold and discoloration occur after 30 days when stored at, and cannot be stored for a long time.
In Experiment No. 4 of Comparative Example 2, the moisture content of the pregelatinized noodles at the time of packaging was 38% by mass. However, after the pregelatinized noodles were packaged, they were retorted at a high temperature of 110 ° C., so that they were stored at room temperature. Although the property is good, it can be seen that the texture and appearance of the udon when compared to Example 3 are greatly inferior when stored after storage.

<< Example 4 >> [Manufacture of packaging alpha spaghetti]
(1) Middle strength wheat flour (Nisshin Flour Milling Co., Ltd. “Special Sparrow”) 40 parts by mass, Durum wheat flour (Nisshin Flour Milling Co., Ltd. “DF”) 30 parts by mass, potato starch (Hokuren Agricultural Cooperative “Nakashari” ") Add 1 part by weight of salt and 35 parts by weight of water to 30 parts by weight, knead and extrude using an extruder (ITALPAST" MAC30VR-S ") to produce a raw spaghetti with a diameter of 1.4 mm did.
(2) In Experiment No. 1, the obtained raw spaghetti was steam-heated at 100 ° C. for 2 minutes, then washed with water for 10 seconds, and further steamed for 2 minutes to produce pregelatinized spaghetti.
In Experiment Nos. 2 and 4, the obtained raw spaghetti was steamed at 100 ° C. for 3 minutes to produce pregelatinized spaghetti.
In Experiment No. 3, the pregelatinized spaghetti obtained in Experiment Nos. 2 and 4 was dried with warm air at a temperature of 30 ° C. for 5 minutes to produce pregelatinized spaghetti.

(3) In Experiment Nos. 1 to 3, after each of the obtained pregelatinized spaghetti was subdivided into 100 g portions, an ethanol aqueous solution (concentration 95% by mass) was sprayed at room temperature to attach ethanol to the spaghetti surface. A pregelatinized spaghetti was obtained. The water content of this pregelatinized spaghetti and the amount of ethanol deposited were measured and as shown in Table 7 below.
In Experiment No. 4, the obtained pregelatinized spaghetti was subdivided into 100 g portions, and an aqueous ethanol solution (concentration 95% by mass) was sprayed on the spaghetti surface at room temperature, and then a lactic acid aqueous solution (concentration 10% by mass) at room temperature. Sprayed on the surface to obtain pregelatinized spaghetti with ethanol and lactic acid attached. The water content, the amount of ethanol adhered, and the amount of lactic acid deposited of this pregelatinized spaghetti were measured and were as shown in Table 7 below.
(4) Individually seal the pre-divided pregelatinized spaghetti with ethanol attached or pregelatinized spaghetti with ethanol and lactic acid attached with heat-resistant packaging material (polyamide and polyethylene laminated film) After packaging, it was sterilized by heating at 90 ° C. for 40 minutes in a steam sterilizer.
(5) The packaging pregelatinized spaghetti after the heat sterilization treatment was subjected to preservability and sensory evaluation in the same manner as in Example 1. The results were as shown in Table 7 below.

<< Comparative Example 3 >> [Manufacture of pre-packaged spaghetti]
(1) In Experiment No. 1, after producing pregelatinized spaghetti by the same method as in Experiment No. 2 of Example 4, it was subjected to a drying treatment with warm air of 30 ° C. for 20 minutes to obtain a pregelatinized spaghetti with a reduced water content. Manufactured.
In Experiment No. 2, pregelatinized spaghetti was produced by the same method as in Experiment No. 1 of Example 4, and then washed with water to produce pregelatinized spaghetti with an increased water content.
In Experiment Nos. 3 and 4, pregelatinized spaghetti was produced in the same manner as in Experiment No. 2 of Example 4.
(2) In Experiment Nos. 1 and 2, the obtained α-ized spaghetti was subdivided into units of 100 g, and an aqueous ethanol solution was sprayed on the surface of the spaghetti in the same manner as in Example 4 to obtain the α-ized spaghetti to which ethanol was attached. Obtained. The water content of this pregelatinized spaghetti and the amount of ethanol deposited were measured and as shown in Table 8 below. Next, the pregelatinized spaghetti with ethanol attached was packaged and heat sterilized in the same manner as in Example 3 to produce a pregelatinized spaghetti.
In Experiment No. 3, the packaging α-ized spaghetti was manufactured by packaging and heat-sterilizing treatment in the same manner as in Example 4 without performing the ethanol adhesion treatment.
In Experiment No. 4, the ethanol adhesion treatment was not performed, and the retort sterilization pouch was filled and packaged and subjected to pressure heat sterilization at 110 ° C. for 30 minutes.
(3) The packaging pre-gelatinized spaghetti after the heat sterilization treatment was subjected to storage stability and sensory evaluation in the same manner as in Example 4. The results were as shown in Table 8 below.

As shown in Table 7 above, in Example 4, after steaming and α-izing, ethanol was deposited, and the amount of ethanol deposited was 2% by mass and the moisture content was in the range of 31-45% by mass. Spaghetti (Experiment Nos. 1 to 3) or alpha spaghetti in which ethanol and lactic acid are adhered, the amount of ethanol deposited is 1% by mass, the amount of lactic acid deposited is 0.1% by mass and the water content is 35% by mass After packaging (Experiment No. 4), it was heat-treated at 90 ° C. for 40 minutes to produce a packaged α spaghetti so that mold and discoloration would not occur even after storage at room temperature (25 ° C.) for 30 days. In addition, it has a transparent appearance and excellent appearance when it is in the eating state, it has excellent viscoelasticity at the center of spaghetti and crispness on the surface of spaghetti, and has a good texture, which can be distributed at room temperature and stored for a long time Spage It can be seen that the tee is obtained.
Since the packaged α spaghetti of Example 4 can be stored at room temperature for 30 days or more without causing deterioration in quality or the like, it does not cause deterioration in quality even at a chilled temperature, which is even more than the 30 days. It is expected to be storable over a long period.

On the other hand, as shown in Table 8, in Experiment No. 1 of Comparative Example 3, after the pregelatinized spaghetti with ethanol attached was packaged, it was heat treated at a temperature of 90 ° C. for 40 minutes. Although the water content of the pregelatinized spaghetti is as low as 26% by mass, it can be stored at room temperature for 30 days or more, but the texture and appearance of the spaghetti when in a eating state after the storage are compared with Example 4. It turns out that it is greatly inferior.
In Experiment No. 2 of Comparative Example 3, the pregelatinized spaghetti to which ethanol was attached was packaged and then heat-treated at a temperature of 90 ° C. for 40 minutes. The moisture content of the pregelatinized spaghetti at the time of packaging was 50% by mass. It is understood that mold and discoloration occur after 30 days when stored at room temperature, and cannot be stored for a long time.
In Experiment No. 3 of Comparative Example 3, the moisture content of the pregelatinized spaghetti at the time of packaging was 35% by mass, but it was packaged without attaching ethanol to the pregelatinized spaghetti and subjected to heat treatment. It can be seen that mold and discoloration occur after 30 days when stored at, and cannot be stored for a long time.
In Experiment No. 4 of Comparative Example 3, the moisture content of the pregelatinized spaghetti at the time of packaging is 35% by mass. However, after the pregelatinized spaghetti was packaged, it was retorted at a high temperature of 110 ° C., so that it was stored at normal temperature. Although the property is good, it can be seen that the texture and appearance of spaghetti when eating after storage are greatly inferior to those of Example 3.

  Even if no heat treatment is performed after packaging by the production method of the present invention, it can be stored at a chilled temperature (0 to 5 ° C.) for one month or longer, and even after being stored at a chilled temperature for one month or longer The texture of the part is excellent in viscoelasticity, the texture of the noodle surface is crisp, has a good appearance with transparency, and can smoothly produce packaged α-noodles that maintain high quality In addition, when heat treatment is performed after packaging in the present invention, it can be stored for 1 month or more at room temperature, can be stored for 3 months or more at a chilled temperature (0 to 5 ° C.), and more than 1 month at room temperature. Even after storage or after storage at chilled temperature for 3 months or more, it has excellent viscoelasticity at the center of the noodle and a good crispy texture on the surface of the noodle and a good appearance with transparency and high Smooth packaging noodles that maintain quality Since it can be produced, the present invention can be effectively used industrially as a method for producing packaged α-noodles that can be distributed and stored for a long period of time at normal temperature and / or chilled temperature.

Claims (3)

A method for producing packaged α-noodles by attaching ethanol to the surface of α-noodles obtained by steaming raw noodles, semi-dry noodles or dry noodles, and the amount of ethanol relative to the mass of α-noodles Packaged α-noodles characterized by being heat-treated at 80 to 100 ° C. for 20 to 60 minutes after packaging with an adhesion amount of 1 to 5% by mass and a moisture content of α-noodles of 30 to 45% by mass Manufacturing method. A method for producing packaged α-noodles by attaching ethanol and acid to the surface of α-noodles obtained by steaming a raw noodles, semi-dry noodles or dry noodles, with respect to the mass of the α-noodles 80 to 100 ° C. after packaging with an ethanol adhesion amount of 1 to 5 mass%, an acid adhesion amount of 0.1 to 0.5 mass%, and a water content of pregelatinized noodles of 30 to 45 mass%. A process for producing packaged pre-gelatinized noodles, characterized by heat treatment for 20 to 60 minutes . Packaged α-noodles obtained by the production method according to claim 1 or 2 .