JP6971115B2 - Boiled noodle manufacturing equipment and boiled noodle manufacturing method - Google Patents

Description

The present invention relates to an apparatus for producing boiled noodles that has been sufficiently sterilized without impairing the flavor, and a method for producing boiled noodles using the apparatus for producing boiled noodles.

A sterilizer that irradiates food with ultraviolet rays or microwaves to sterilize it is known. Further, a sterilizing device for sterilizing food by immersing it in sterilizing water is known. For example, in Patent Document 1, a plant-derived processed food (tofu) produced by immersing a plant-derived edible grain (soybean) in slightly acidic electrolyzed water until it is moistened and using the plant-derived edible grain is slightly acid-electrolyzed. It describes a method for producing processed foods derived from plants, which comprises storing in a water tank filled with slightly acidic electrolyzed water in a state of being immersed in water, or packing in a container filled with slightly acidic electrolyzed water. ..

Japanese Patent No. 49455820

In recent years, boiled noodle products that are eaten simply by loosening them with running water and naturally thawed frozen foods that consumers thaw at room temperature and eat as they are are attracting attention. Since these are not heat-treated immediately before eating, it is more important to control the bacteria in the product than ever before. Therefore, it is necessary to control the bacteria in the product, suppress the growth of the bacteria in the manufacturing process and the manufacturing equipment, and be more careful not to become a pollution source. Especially for boiled noodles, it is necessary to cool the dried noodles to about room temperature before handing them over to the next process such as packaging and freezing, but the boiled noodles do not grow bacteria including the cooling process. There was no manufacturing process or manufacturing equipment.

Sodium hypochlorite has been widely used as a method for suppressing the growth of bacteria and sterilizing them. However, although the bactericidal activity is sufficient, there are drawbacks that the food tends to have a chlorine odor, the bleaching action is strong, and the color taste is deteriorated. Also, rinsing was required to remove residual chlorine. Furthermore, it could not be used in a high temperature environment because it was decomposed by heat. Ultraviolet rays and microwaves did not have a bleaching effect, but only the exposed surface was sterilized, and the sterilizing power in a short time was not sufficient. Therefore, these sterilization methods could not be used for producing such foods.

An object of the present invention is an apparatus for producing boiled noodles capable of sterilizing boiled noodles easily, quickly and surely without spoiling the taste of the boiled noodles, and a method for producing boiled noodles using the apparatus for producing boiled noodles. Is to provide.

The boiled noodle manufacturing apparatus of the present invention is a boiled noodle manufacturing apparatus including a boiled portion for boiling noodles using hot water and a cooling portion for cooling the noodles boiled in the boiled portion. The cooling water for cooling the noodles in the portion is characterized by being slightly acidic electrolyzed water.

Further, in the boiled noodle manufacturing apparatus of the present invention, the first cooling unit in which the cooling unit cools the noodles put into the first cooling tank from the boiling unit in the first cooling tank, and the first cooling unit. A second cooling unit that cools the noodles cooled by the above in a second cooling tank different from the first cooling tank, and a water supply unit that replenishes the slightly acidic electrolyzed water, which is the cooling water, to the second cooling tank. It is characterized by comprising a cooling water moving mechanism for moving the cooling water leaking from the second cooling tank and injecting the cooling water into the first cooling tank.

Further, the boiled noodle manufacturing apparatus of the present invention is characterized in that it constitutes a part of a frozen noodle manufacturing apparatus for producing frozen noodles using the boiled noodles.

Further, the apparatus for producing boiled noodles of the present invention is characterized in that the noodles are short pasta.

Further, the method for producing boiled noodles of the present invention is a method for producing boiled noodles, which comprises a boiling step of boiling noodles with hot water and a cooling step of cooling the noodles boiled in the boiling step. The cooling water used in the cooling step is characterized by being slightly acidic electrolyzed water.

Further, in the method for producing boiled noodles of the present invention, the first cooling step in which the cooling step is boiled in the boiling step and the noodles put into the first cooling tank are cooled in the first cooling tank, and the first cooling step. A second cooling step of cooling the noodles cooled by the cooling step in a second cooling tank different from the first cooling tank is included, and the fine particles of the cooling water are provided while the noodles are cooled in the cooling step. It is characterized by further including a cooling water moving step of supplying acidic electrolyzed water to the second cooling tank, moving the cooling water leaking from the second cooling tank, and injecting the cooling water into the first cooling tank.

Further, the method for producing boiled noodles of the present invention is characterized in that it constitutes a part of a method for producing frozen noodles using the boiled noodles.

Further, the method for producing boiled noodles of the present invention is characterized in that the noodles are short pasta.

According to the present invention, a boiled noodle manufacturing apparatus capable of sterilizing boiled noodles easily, quickly and surely without spoiling the taste of the boiled noodles, and a method for producing boiled noodles using the boiled noodle manufacturing apparatus. Can be provided.

It is a figure for demonstrating the structure of the frozen noodle manufacturing apparatus which concerns on embodiment. It is a block diagram which shows the system configuration of the frozen noodle manufacturing apparatus which concerns on embodiment. It is a table which shows the measurement result which concerns on Example and comparative example.

Hereinafter, the frozen noodle manufacturing apparatus according to the embodiment of the present invention will be described with reference to the drawings. FIG. 1 is a diagram for explaining a configuration of a frozen noodle manufacturing apparatus according to an embodiment. The frozen noodle manufacturing apparatus 2 according to this embodiment is an apparatus for producing frozen noodles, and as shown in FIG. 1, includes a boiled portion 4, a cooling portion 6, a frozen portion 8, and a packaging portion 10. There is. In this embodiment, a case where frozen macaroni is produced as frozen noodles will be described as an example. For example, other pasta (short pasta other than macaroni, long pasta such as spaghetti, plate-shaped pasta such as lasania) will be described. The present invention can also be applied to the production of other frozen noodles such as (including), udon, and soba. Further, in the description of the frozen noodle manufacturing apparatus 2, the XYZ Cartesian coordinate system is set, and the XYZ Cartesian coordinate system will be referred to. In the XYZ Cartesian coordinate system, as shown in FIG. 1, the X axis is perpendicular to the YZ plane so that the Y axis is perpendicular to the paper surface of FIG. 1 and the Z axis is vertical. Is set to be.

As shown in FIG. 1, the boiled portion 4 includes boiling tanks 12a and 12b for storing hot water for boiling dried macaroni, and boiling containers 14a and 14b for containing dried macaroni. Boil the dried macaroni in the boiling containers 14a and 14b using the hot water in 12b until it is ready to eat. Further, the boiled portion 4 includes an exhaust port 15 for discharging steam from hot water stored in the boiled tanks 12a and 12b, and a lid portion 17 that covers the upper part of the boiled tanks 12a and 12b and can be opened and closed.

The boiling tanks 12a and 12b have a substantially rectangular parallelepiped shape, and the surface on the + Z direction side is open. At least while the dried macaroni is boiled, the boiling tanks 12a and 12b are filled with hot water, and the hot water in the boiling tanks 12a and 12b is heated by the heating unit 26 (see FIG. 2). The boiling containers 14a and 14b have an isosceles trapezoidal columnar shape in the ZX plane, and the upper surface (the surface on the + Z direction side) of the boiling containers 14a and 14b is open for loading and unloading macaroni. .. Further, the boiling containers 14a and 14b are configured to be rotatable about the side of the upper surface on the −X direction side (the side parallel to the Y direction) as an axis. Further, a large number of holes 16a and 16b are provided on the −Z direction side and the bottom surface (the surface on the −Z direction side) of the side surfaces of the boiling containers 14a and 14b. The large number of holes 16a and 16b are punching holes formed by, for example, punching, and the hole diameter thereof is such that only hot water is infiltrated and discharged, and macaroni is not discharged.

As shown in FIG. 1, the boiling container 14a is provided so as to be immersed in hot water in the boiling tank 12a. That is, while the boiling container 14a is placed in the boiling tank 12a, the hot water in the boiling tank 12a penetrates into the boiling container 14a through the hole 16a of the boiling container 14a. Further, as shown by the broken line in FIG. 1, when the boiling container 14a contained in the boiling tank 12a rotates counterclockwise, the boiling container 14a is lifted from the boiling tank 12a and the boiling container 14a is lifted. The hot water inside is discharged from the hole 16a, and at the same time, the dried macaroni (semi-boiled macaroni) in the boiling container 14a moves into the boiling container 14b. Similarly, as shown in FIG. 1, the boiling container 14b is provided so that it can be immersed in the hot water in the boiling tank 12b. That is, while the boiling container 14b is placed in the boiling tank 12b, the hot water in the boiling tank 12b penetrates into the boiling container 14b through the hole 16b of the boiling container 14b. Further, when the boiling container 14b contained in the boiling tank 12b rotates counterclockwise, the boiling container 14b is lifted from the boiling tank 12b, and the hot water in the boiling container 14b is discharged from the hole 16b. At the same time, the lid 17 opens as shown by the broken line in FIG. 1, and the boiled macaroni in the boiling container 14b moves into the cooling container 20a (see FIG. 1).

As shown in FIG. 1, the cooling unit 6 includes cooling tanks 18a, 18b, 18c for storing a liquid for cooling the boiled macaroni, and cooling containers 20a, 20b, 20c for accommodating the boiled macaroni. The liquid in the cooling tanks 18a to 18c is used to cool the macaroni in the cooling containers 20a to 20c. Specifically, the cooling unit 6 first cools the macaroni charged into the cooling tank 18a (cooling container 20a) from the boiling unit 4 in the cooling tank 18a, and then cools the macaroni from the cooling container 20a to the cooling tank 18b (for cooling). The macaroni charged in the container 20b) is further cooled in the cooling tank 18b, and finally the macaroni charged in the cooling tank 18c (cooling container 20c) from the cooling container 20b cooled by the cooling tanks 18a and 18b is cooled in the cooling tank 18c. Further cooling in. The liquid (cooling water) stored in the cooling tanks 18a to 18c is slightly acidic electrolyzed water, and the macaroni in the cooling containers 20a to 20c is immersed in the slightly acidic electrolyzed water in the cooling tanks 18a to 18c. Macaroni is sterilized as soon as it is cooled.

The slightly acidic electrolyzed water is a slightly acidic sterilized water in which the pH of the hypochlorous acid (HClO) aqueous solution is adjusted to 5.0 to 6.5. The slightly acidic electrolyzed water has the same chlorine concentration as the aqueous solution of sodium hypochlorite (NaClO) (alkaline with a pH of around 9.0), which has been conventionally used as a food additive for sterilization. The abundance ratio of hypochlorous acid (HClO), which has a higher bactericidal effect, increases in the liquid. Therefore, in the slightly acidic electrolyzed water, the chlorine concentration required to obtain the same effect as the sodium hypochlorite aqueous solution may be low. That is, since the chlorine concentration can be lowered, it is possible to prevent the chlorine odor from adhering to the food, and it is possible to reliably sterilize the food without impairing the taste of the food.

Further, the cooling unit 6 is a water supply unit 19 that supplies (replenishes) the slightly acidic electrolyzed water adjusted to a predetermined temperature (about 5 ° C.) to the cooling layer 18c, and drainage that discharges the slightly acidic electrolyzed water in the cooling layer 18a. The unit 21 is provided.

The cooling tanks 18a to 18c have a substantially rectangular parallelepiped shape, the surface on the + Z direction side is open, and the slightly acidic electrolytic water in the cooling tanks 18a to 18c is provided on the cooling tank 18c side at least while cooling the macaroni. It is supplied from the water supply unit 19 and is discharged from the drainage unit 21 provided on the cooling tank 18a side. The cooling containers 20a to 20c have an isosceles trapezoidal columnar shape in the ZX plane, and the upper surface (the surface on the + Z direction side) is open for loading and unloading macaroni. Further, the cooling containers 20a to 20c are configured to be rotatable about the side of the upper surface on the −X direction side (the side parallel to the Y direction) as an axis. Further, a large number of holes 22a, 22b, 22c are provided on the −Z direction side and the bottom surface (the surface on the −Z direction side) of the side surfaces of the cooling containers 20a to 20c. The large number of holes 22a to 22c are punching holes formed by, for example, punching, and the hole diameter thereof is such that only slightly acidic electrolyzed water is infiltrated and discharged, and macaroni is not discharged.

As shown in FIG. 1, the cooling container 20a is provided so as to be immersed in the slightly acidic electrolyzed water in the cooling tank 18a. That is, while the cooling container 20a is placed in the cooling tank 18a, the slightly acidic electrolytic water in the cooling tank 18a penetrates into the cooling container 20a through the hole 22a of the cooling container 20a. Further, when the cooling container 20a contained in the cooling tank 18a rotates counterclockwise, the cooling container 20a is lifted from the cooling tank 18a, and the slightly acidic electrolytic water in the cooling container 20a is the hole 22a. At the same time, the macaroni in the cooling container 20a moves into the cooling container 20b. The slightly acidic electrolyzed water excessive in the cooling tank 18b is supplied to the cooling tank 18a. That is, the slightly acidic electrolyzed water in the cooling tank 18a leaks and is injected from the cooling tank 18b. The slightly acidic electrolyzed water in the cooling tank 18a is supplied with an excess of the cooling tank 18b and is drained from the drainage section 21 to the outside of the machine so that it does not stay in the cooling tank 18a. , It is kept almost constant.

Similarly, as shown in FIG. 1, the cooling container 20b is provided so as to be immersed in the slightly acidic electrolyzed water in the cooling tank 18b. That is, while the cooling container 20b is placed in the cooling tank 18b, the slightly acidic electrolytic water in the cooling tank 18b penetrates into the cooling container 20b through the hole 22b of the cooling container 20b. Further, when the cooling container 20b contained in the cooling tank 18b rotates counterclockwise, the cooling container 20b is lifted from the cooling tank 18b, and the slightly acidic electrolytic water in the cooling container 20b is the hole 22b. At the same time, the macaroni in the cooling container 20b moves into the cooling container 20c. The slightly acidic electrolyzed water excessive in the cooling tank 18c is supplied to the cooling tank 18b. That is, the slightly acidic electrolyzed water in the cooling tank 18b is leaked and injected from the cooling tank 18c. The slightly acidic electrolyzed water in the cooling tank 18b is supplied with an excess of the cooling tank 18c and leaks to the cooling tank 18a so that it does not stay in the cooling tank 18b, and the water level and the water temperature of the cooling tank 18b are within a predetermined range. It is maintained and controlled so that the concentration of the active ingredient in the slightly acidic electrolyzed water does not decrease too much.

Further, as shown in FIG. 1, the cooling container 20c is provided so as to be immersed in the slightly acidic electrolyzed water in the cooling tank 18c. That is, while the cooling container 20c is placed in the cooling tank 18c, the slightly acidic electrolytic water in the cooling tank 18c penetrates into the cooling container 20c through the hole 22c of the cooling container 20c. Further, as shown by the broken line in FIG. 1, when the cooling container 20c contained in the cooling tank 18c rotates counterclockwise, the cooling container 20c is lifted from the cooling tank 18c and the cooling container 20c is lifted. The slightly acidic electrolyzed water in the inside is discharged from the hole 22c, and at the same time, the macaroni in the cooling container 20c moves to the freezing portion 8. The slightly acidic electrolyzed water in the cooling tank 18c is supplied from the water supply unit 19. That is, the slightly acidic electrolyzed water in the cooling tank 18c is leaked and injected from the cooling tank 18c. The slightly acidic electrolyzed water in the cooling tank 18c is supplied from the water supply unit 19, and the excess of the cooling tank 18c leaks to the cooling tank 18b and does not stay in the cooling tank 18c, so that the water level and water temperature of the cooling tank 18c are increased. It is kept within a predetermined range and is controlled so that the concentration of the active ingredient in the slightly acidic electrolyzed water does not decrease too much.

It should be noted that at least one of the boiling containers 14a and 14b and the cooling containers 20a to 20c is a container other than a container having two equipedular trapezoidal shapes in the ZX plane, for example, two right-angled trapezoidal shapes and semicircular shapes in the ZX plane. Alternatively, it may be a container having a quarter-circular shape or the like. Further, at least one of the boiling containers 14a and 14b and the cooling containers 20a to 20c replaces the large number of holes 16a and 16b of the boiling containers 14a and 14b and the large number of holes 22a to 22c of the cooling containers 20a to 20c. It may be configured to have a net or the like capable of infiltrating and discharging only hot water or slightly acidic electrolyzed water.

The freezing unit 8 is cooled by the cooling unit 6 and freezes the sterilized macaroni. The packaging unit 10 packages macaroni frozen by the freezing unit 8.

FIG. 2 is a block diagram showing a system configuration of the frozen noodle manufacturing apparatus 2. As shown in FIG. 2, the frozen noodle manufacturing apparatus 2 includes a control unit 24 that collectively controls each portion of the frozen noodle manufacturing apparatus 2. A heating unit 26, a rotation angle control unit 28a, 28b, 28c, 28d, 28e, a water supply control unit 30, and a drainage control unit 32 are connected to the control unit 24. The heating unit 26 heats the hot water in the boiling tanks 12a and 12b, and the control unit 24 controls the on / off of heating via the heating unit 26. The rotation angle control unit 28a is the rotation angle of the boiling container 14a, the rotation angle control unit 28b is the rotation angle of the boiling container 14b, the rotation angle control unit 28c is the rotation angle of the cooling container 20a, and the rotation angle control unit 28d is for cooling. The rotation angle and rotation angle control unit 28e of the container 20b control the rotation angle of the cooling container 20c. The control unit 24 rotates the boiling containers 14a and 14b and the cooling containers 20a to 20c clockwise or counterclockwise with the Y axis as the rotation axis via the rotation angle control units 28a to 28e. The water supply control unit 30 supplies the slightly acidic electrolyzed water from the water supply unit 19 into the cooling containers 20a to 20c, and the control unit 24 controls the on / off of the supply of the slightly acidic electrolyzed water via the water supply control unit 30. The drainage control unit 32 discharges the slightly acidic electrolyzed water in the cooling containers 20a to 20c from the drainage unit 21, and the control unit 24 controls on / off of the discharge of the slightly acidic electrolyzed water via the drainage control unit 32. In particular, the control unit 24 uses the water supply control unit 30 and the drainage control unit 32 so that the water level and the water temperature of the finely electrolyzed water are within a predetermined range and the concentration of the active ingredient is not excessively lowered. The slightly acidic electrolyzed water is replenished in the cooling tank 18c, the slightly acidic electrolyzed water leaking from the cooling tanks 18c and 18b is moved, injected into the cooling tanks 18b and 18a, and the slightly acidic electrolyzed water is discharged from the cooling tank 18a.

Next, a manufacturing method for manufacturing frozen macaroni using the frozen noodle manufacturing apparatus 2 according to this embodiment will be described.

First, the control unit 24 uses the hot water filled in the boiling tanks 12a and 12b to boil the dried macaroni charged in the boiling containers 14a and 14b until it becomes edible. Specifically, in a state where hot water is put in the boiling tanks 12a and 12b in advance and heated by the heating unit 26, the control unit 24 determines the boiling container 14a containing the dried macaroni in the hot water in the boiling tank 12a. Soak for hours. After a lapse of a predetermined time, the control unit 24 controls the rotation angle control unit 28a to rotate the boiling container 14a counterclockwise to drain the hot water, and the dried macaroni (semi-boiled state) in the boiling container 14a. Macaroni) is moved into the boiling container 14b. At this time, the boiling container 14b is contained in the boiling tank 12b. Then, the control unit 24 immerses the boiling container 14b containing the semi-boiled macaroni in the hot water in the boiling tank 12b for a predetermined time. While the dried macaroni is boiled by the boiled portion 4, the lid portion 17 is closed, and the hot water in the boiled tanks 12a and 12b is continuously heated by the heating portion 26. After a lapse of a predetermined time, the lid portion 17 is opened, and the control unit 24 controls the rotation angle control unit 28b to rotate the boiling container 14b counterclockwise to drain the hot water, and the inside of the boiling container 14b. The macaroni (boiled macaroni) is moved into the cooling tank 18a (cooling container 20a).

When the macaroni in the boiling container 14b is moved into the cooling container 20a, the control unit 24 has already adjusted the temperature to a predetermined temperature in the cooling tanks 18a to 18c by controlling the water supply control unit 30. A predetermined water level is maintained by supplying the electrolyzed water from the water supply unit 19. Further, each of the cooling containers 20a to 20c is housed in each of the cooling tanks 18a to 18c.

Next, the control unit 24 cools the macaroni charged in the cooling containers 20a to 20c using the slightly acidic electrolyzed water filled in the cooling tanks 18a to 18c. Specifically, the control unit 24 immerses the cooling container 20a containing macaroni in the slightly acidic electrolyzed water in the cooling tank 18a for a predetermined time. After a lapse of a predetermined time, the control unit 24 controls the rotation angle control unit 28c to rotate the cooling container 20a counterclockwise to drain water, and cools the macaroni in the cooling container 20a to the cooling tank 18b (cooling). Move into the container 20b). Then, the control unit 24 immerses the cooling container 20b containing the macaroni in the slightly acidic electrolyzed water in the cooling tank 18b for a predetermined time. After a lapse of a predetermined time, the control unit 24 controls the rotation angle control unit 28d to rotate the cooling container 20b counterclockwise to drain water, and cools the macaroni in the cooling container 20b to the cooling tank 18c (cooling). Move into the container 20c). Further, the control unit 24 immerses the cooling container 20c containing the macaroni in the slightly acidic electrolyzed water in the cooling tank 18c for a predetermined time. After a lapse of a predetermined time, the control unit 24 controls the rotation angle control unit 28e to rotate the cooling container 20c counterclockwise to drain water, and moves the macaroni in the cooling container 20c to the freezing unit 8. Let me.

When the cooling unit 6 is operated in this way, the water temperature of the slightly acidic electrolyzed water in the cooling tanks 18a to 18c rises due to the heat transfer from the macaroni, and the cooling capacity decreases. In addition, the active ingredient of the slightly acidic electrolyzed water gradually decreases, and the water level becomes unstable. Therefore, the control unit 24 supplies a required predetermined amount of slightly acidic electrolyzed water from the water supply unit 19 while the macaroni is being cooled, and overflows the cooling tank 18c to the cooling tank 18b and the cooling tank 18b to the cooling tank 18a for cooling. By draining from the drainage section 21 attached to the tank 18a, the water level and the water temperature are kept in a predetermined range while replacing the slightly acidic electrolyzed water filled in the cooling tanks 18a to 18c, and the active component in the slightly acidic electrolyzed water. Control so that the concentration of water does not drop too much.

Next, the control unit 24 individually quick-freezes the macaroni cooled and sterilized by being immersed in the slightly acidic electrolyzed water adjusted to a predetermined temperature in the freezing unit 8 and moves it to the packaging unit 10. Then, the control unit 24 subdivides the macaroni into a predetermined weight (weight for one bag) and then packages the macaroni in the packaging unit 10.

According to the frozen noodle manufacturing apparatus 2 according to this embodiment, the noodles such as macaroni are cooled by using slightly acidic electrolyzed water having a high bactericidal effect and being active at a low concentration, so that the taste of the noodles is not spoiled and easily. The noodles can be sterilized quickly and reliably. In particular, since the noodles can be reliably sterilized in the cooling section 6 in an environment where bacteria are more likely to grow than in the boiled section 4, frozen noodles that pass the sterilization conditions even under stricter sterilization conditions than usual. Can be manufactured.

Further, according to the method for producing frozen noodles according to this embodiment, in the step of cooling the boiled noodles, the noodles such as macaroni are cooled by using slightly acidic electrolyzed water having a high bactericidal effect, so that the taste of the noodles is improved. Noodles can be sterilized easily, quickly and reliably without damaging the noodles. In particular, since the noodles can be reliably sterilized in the cooling process in an environment where bacteria are more likely to grow than in the boiling process, frozen noodles that pass the sterilization conditions can be manufactured even under stricter sterilization conditions than usual. can do.

According to the present invention, as in the present embodiment, in the cooling unit 6 where the boiled macaroni boiled in the boiled unit 4 is used, the cooling water in the cooling tanks 18a to 18c in which the bacteria easily propagate may have no bactericidal effect and increase the bacteria. Not only does it not come into contact with ordinary water such as tap water, but it is cooled with slightly acidic electrolyzed water that has a bactericidal effect, so it is possible to produce boiled noodles that are free of bacteria. In addition to the present embodiment, if the cooling water is poured by a shower or the like and used, a cooling step using ordinary water such as tap water as the cooling water can be used as a part of the cooling unit 6. Further, unlike the case where sodium hypochlorite is used, the slightly acidic electrolyzed water has a low concentration of the active ingredient and does not require rinsing, and can be made into a product with the slightly acidic electrolyzed water having a bactericidal effect attached. Therefore, it is less susceptible to bacterial contamination in the downstream process.

In this embodiment, the frozen noodle manufacturing apparatus and the frozen noodle manufacturing method have been described as an example, but the process after the boiled noodles are manufactured is not limited to this, and the aseptic packaging device, aseptic method, etc. Of course, if you use boiled noodles that do not allow the growth of bacteria, you can make an appropriate selection. Further, in the present embodiment, the case where the cooling unit 6 includes three cooling tanks 18a to 18c has been described as an example, but the present invention also applies to the case where two cooling tanks or four or more cooling tanks are provided. can do.

(Example)
Frozen macaroni was produced using the frozen noodle production apparatus 2. The macaroni boiled by the boiled part 4 is cooled in the cooling part 6 with slightly acidic electrolyzed water (ph: 5.8 to 6.0, concentration: 30 ppm, supply amount: 50 L / min), and the frozen noodle manufacturing apparatus 2 is set to 4 It was operated for hours. (1) Macaroni after cooling by the cooling unit 6, (2) slightly acidic electrolyzed water used as cooling water, (3) cooling containers 20a and 20c containing the macaroni to be cooled, and (4) slightly acidic used for cooling. For the cooling tanks 18a and 18c containing the electrolyzed water, (a) immediately after cooling (initial) and (b) after enrichment, (a) general viable cell count, (b) coliform bacteria count and (c) coliform count are measured. bottom. Regarding (3), (a) general viable cell count, (b) coliform bacteria count, and (c) in the accommodating portion of the cooling containers 20a and 20c and the shaft portion which is the rotation axis of the cooling containers 20a and 20c. ) The number of coliforms was measured. Regarding (4), the numbers of (a) general viable bacteria, (b) coliform bacteria and (c) coliforms at the bottoms of the cooling tanks 18a and 18c were measured. The conditions for enrichment in (b) were a temperature of 35 ° C. and a time of 12 hours. The culture conditions of (a) were set to a temperature of 35 ° C. and a time of 48 hours using a Petrifilm medium AC plate, and the culture conditions of (b) were set to a temperature of 35 ° C. and a time of 24 hours using a Petrifilm medium EC plate. The culture conditions of) were set to a temperature of 35 ° C. and a time of 24 hours using a Petrifilm medium EC plate. The measurement results are shown in the table of FIG. As shown in the table of FIG. 3, it was confirmed that general viable bacteria and coliform bacteria did not grow not only after the initial outbreak but also after the enrichment.

(Comparative example)
Frozen macaroni was produced using the frozen noodle production apparatus 2. The macaroni boiled by the boiled part 4 was cooled with water in the cooling part 6, and the frozen noodle manufacturing apparatus 2 was operated for 4 hours. (1) Macaroni after cooling by the cooling unit 6, (2) water used as cooling water, (3) cooling containers 20a and 20c containing the macaroni to be cooled, and (4) slightly acidic electrolyzed water used for cooling. For the contained cooling tanks 18a and 18c, (a) immediately after cooling (initial) and (b) after enrichment, (a) general viable cell count, (b) coliform bacteria count and (c) coliform count were measured. Regarding (3), (a) general viable cell count, (b) coliform bacteria count, and (c) in the accommodating portion of the cooling containers 20a and 20c and the shaft portion which is the rotation axis of the cooling containers 20a and 20c. ) The number of coliforms was measured. Regarding (4), the numbers of (a) general viable bacteria, (b) coliform bacteria and (c) coliforms at the bottoms of the cooling tanks 18a and 18c were measured. The conditions for enrichment in (b) were a temperature of 35 ° C. and a time of 12 hours. The culture conditions of (a) were set to a temperature of 35 ° C. and a time of 48 hours using a Petrifilm medium AC plate, and the culture conditions of (b) were set to a temperature of 35 ° C. and a time of 24 hours using a Petrifilm medium EC plate. The culture conditions of) were set to a temperature of 35 ° C. and a time of 24 hours using a Petrifilm medium SEC plate. The measurement results are shown in the table of FIG. As shown in the table of FIG. 3, it was possible to confirm the general viable bacteria at the initial onset, and it was possible to confirm that the general viable bacteria and coliform bacteria were proliferating after the enrichment.

2 ... Frozen noodle manufacturing equipment, 4 ... Boiled part, 6 ... Cooling part, 8 ... Frozen part, 10 ... Packaging part, 12a, 12b ... Boiled tank, 14a, 14b ... Boiled container, 15 ... Exhaust port, 16a, 16b ... Hole, 18a-18c ... Cooling tank, 19 ... Water supply unit, 20a-20c ... Cooling container, 21 ... Drainage unit, 22a-22c ... Hole, 24 ... Control unit, 26 ... Heating unit, 28a-28e ... Rotation angle Control unit, 30 ... Water supply control unit, 32 ... Drainage control unit.

Claims (6)

The boiled part where the noodles are boiled with hot water,
A cooling unit that cools the noodles boiled in the boiled portion with slightly acidic electrolyzed water, and a cooling unit.
It is a boiled noodle manufacturing device equipped with
The cooling unit is
A first cooling section for cooling the noodles charged into the first cooling tank from the boiled section in the first cooling tank, and a first cooling section.
A second cooling unit that cools the noodles cooled by the first cooling unit in a second cooling tank different from the first cooling tank.
A water supply unit that replenishes the slightly acidic electrolyzed water to the second cooling tank, and
The slightly acidic electrolyzed water moving mechanism that moves the slightly acidic electrolyzed water leaking from the second cooling tank and injects it into the first cooling tank, and the water level and water temperature of the slightly acidic electrolyzed water in the second cooling tank are adjusted. Replenishment by the water supply unit and movement by the slightly acidic electrolyzed water moving mechanism are performed so that the concentration of the active component of the slightly acidic electrolyzed water in the second cooling tank is within the predetermined range and becomes equal to or higher than the predetermined concentration. The control unit to control and
A boiled noodle manufacturing device characterized by being equipped with. The boiled noodle manufacturing apparatus according to claim 1 , further comprising a part of the frozen noodle manufacturing apparatus for producing frozen noodles using the boiled noodles. The device for producing boiled noodles according to claim 1 or 2 , wherein the noodles are short pasta. The boiling process of boiling noodles with hot water,
A cooling step of cooling the noodles boiled in the boiling step with slightly acidic electrolyzed water, and a cooling step of cooling the noodles with slightly acidic electrolyzed water.
It is a method of manufacturing boiled noodles including
The cooling step is
In the first cooling step of cooling the noodles boiled in the boiling step and put into the first cooling tank in the first cooling tank,
A second cooling step of cooling the noodles cooled by the first cooling step in a second cooling tank different from the first cooling tank is included.
While the noodles are cooled in the cooling step, the water level and the water temperature of the slightly acidic electrolyzed water in the second cooling tank are kept within a predetermined range, and the activity of the slightly acidic electrolyzed water in the second cooling tank is maintained. The slightly acidic electrolyzed water is supplied to the second cooling tank so that the concentration of the component becomes equal to or higher than a predetermined concentration, and the slightly acidic electrolyzed water leaking from the second cooling tank is moved to the first cooling tank. A method for producing boiled noodles, which further comprises a step of moving slightly acidic electrolyzed water to be injected. The method for producing boiled noodles according to claim 4, wherein the method for producing frozen noodles using the boiled noodles constitutes a part of the method for producing frozen noodles. The method for producing boiled noodles according to claim 4 or 5 , wherein the noodles are short pasta.

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