JPH031945B2 - - Google Patents
Info
- Publication number
- JPH031945B2 JPH031945B2 JP58021018A JP2101883A JPH031945B2 JP H031945 B2 JPH031945 B2 JP H031945B2 JP 58021018 A JP58021018 A JP 58021018A JP 2101883 A JP2101883 A JP 2101883A JP H031945 B2 JPH031945 B2 JP H031945B2
- Authority
- JP
- Japan
- Prior art keywords
- boiled noodles
- cooling
- boiled
- treatment liquid
- noodles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000012149 noodles Nutrition 0.000 claims description 37
- 239000007788 liquid Substances 0.000 claims description 21
- 238000001816 cooling Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 12
- 238000004381 surface treatment Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 2
- 235000014655 lactic acid Nutrition 0.000 claims description 2
- 235000019441 ethanol Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 10
- 230000001954 sterilising effect Effects 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 239000003507 refrigerant Substances 0.000 description 5
- 239000000498 cooling water Substances 0.000 description 4
- 229910001220 stainless steel Inorganic materials 0.000 description 4
- 239000010935 stainless steel Substances 0.000 description 4
- 239000004471 Glycine Substances 0.000 description 3
- 239000006185 dispersion Substances 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 206010007269 Carcinogenicity Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003929 acidic solution Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 230000007670 carcinogenicity Effects 0.000 description 1
- 231100000260 carcinogenicity Toxicity 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000002826 coolant Substances 0.000 description 1
- 230000005611 electricity Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Description
【発明の詳細な説明】
この発明は、ゆで上つた麺を急速に冷却して保
存性のよいゆで麺を製造する方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for rapidly cooling boiled noodles to produce boiled noodles with good shelf life.
近年、ゆで麺、かまぼこ、はんぺん等の漂白、
殺菌保存剤として広く使用されてきた過酸化水素
の発ガン性が問題となり、食品添加物としての過
酸化水素が事実上使用不可能となつた結果、製麺
業界においては過酸化水素を使用しないゆで麺の
保存技術が要望されてきた。この発明は、上記要
望に応えて発明されたものである。 In recent years, bleaching of boiled noodles, kamaboko, hanpen, etc.
The carcinogenicity of hydrogen peroxide, which has been widely used as a sterilizing preservative, has become a problem, making it virtually impossible to use hydrogen peroxide as a food additive.As a result, hydrogen peroxide is no longer used in the noodle manufacturing industry. There has been a demand for preservation techniques for boiled noodles. This invention was invented in response to the above demand.
過酸化水素を使用しないゆで麺の殺菌保存技術
として従来採用されてきた方法としては、(1) ゆ
で麺の保存上の目標PH5.0〜5.5を維持するため薬
液にゆで麺を浸漬し、包装した後、加熱殺菌する
方法、(2) ゆで麺を冷却水で冷却、包装した後、
加熱殺菌する方法がある。(1)の方法としては例え
ば、ゆで麺をグリシン水溶液（濃度４〜５％、液
温50〜70℃、PH４〜５）に浸漬して麺の表面にグ
リシンを被着させ袋詰した後、95℃で20分間加熱
する方法（特公昭51−7727号）、ゆで麺を水洗冷
却した後、リンゴ酸の酸性液に浸漬して麺表面に
酸性被膜を形成し、包装後加熱する方法（特公昭
53−37423号）がある。また(2)の方法としては、
ゆで麺を氷が投入された冷却水槽などで水洗浸漬
冷却した後、包装し、さらに蒸気加熱（100℃）
して殺菌する方法がある。 Conventionally used methods for sterilizing and preserving boiled noodles without using hydrogen peroxide include (1) immersing boiled noodles in a chemical solution to maintain the preservation target pH of 5.0 to 5.5, and then packaging; (2) After cooling the boiled noodles with cooling water and packaging them,
There is a method of heat sterilization. For example, method (1) involves soaking boiled noodles in an aqueous glycine solution (concentration 4-5%, liquid temperature 50-70°C, pH 4-5), coating the surface of the noodles with glycine, and then packing the noodles into bags. A method of heating at 95℃ for 20 minutes (Special Publication No. 51-7727), a method of washing boiled noodles with water, cooling them, immersing them in an acidic solution of malic acid to form an acidic film on the surface of the noodles, and heating them after packaging (Special Publication No. 7727). Kimiaki
53-37423). Also, as method (2),
Boiled noodles are washed and cooled by immersion in a cooling water tank filled with ice, then packaged and heated with steam (100℃).
There is a way to sterilize it.
これら従来の方法は、どちらも加熱殺菌工程が
必要であり、このためにかなりの熱エネルギーが
必要である。またゆで麺の表面処理工程と加熱殺
菌工程との二工程を必要とするため操作が繁雑で
ある。 Both of these conventional methods require a heat sterilization step, which requires considerable thermal energy. Moreover, the operation is complicated because it requires two steps: a surface treatment step for boiled noodles and a heat sterilization step.
この発明は、上記従来技術のもつ欠点を改良し
たもので、加熱殺菌工程を省略することができ、
ただ一つの処理工程によつてゆで麺の腐敗進行が
抑えられるゆで麺の保存技術を提供することを目
的とする。 This invention improves the drawbacks of the above-mentioned conventional technology, and can omit the heat sterilization step.
The purpose of the present invention is to provide a boiled noodle preservation technique that suppresses the progress of spoilage of the boiled noodles through a single processing step.
以下この発明を図面に基いて具体的に説明す
る。この発明の方法は、冷却された表面処理液で
ゆで麺を処理して、ゆで麺の表面処理とゆで麺の
急速冷却とを同時に行なう方法である。 The present invention will be specifically explained below based on the drawings. The method of the present invention is a method in which boiled noodles are treated with a cooled surface treatment liquid to simultaneously perform surface treatment of the boiled noodles and rapid cooling of the boiled noodles.
すなわち、第３図に示すように２枚の波状ステ
ンレス板１を対称に合わせ、接合部を第１図のよ
うにシーム溶接してシーム溶接部２とし、空洞部
を冷媒蒸発部３としたクーラー４を第４図に示す
ように冷媒ガス管５および冷媒液管６で冷凍機
（図示せず）に接続し、このクーラー４を表面処
理液７の液面上に懸垂し、上部散液管８より処理
液を波状ステンレス板上に散布し、クーラー両表
面を均等に膜状流下させて、処理液温度を略０℃
に冷却する。この略０℃に冷却された処理液をゆ
で麺冷却槽９に導き、この中にゆで麺を投入す
る。ゆで麺冷却槽９のオーバーフローは、オーバ
ーフロー管１０を通つて再び処理液冷却槽１１中
に導かれる。また、ゆで麺冷却槽９中の処理液は
散液ポンプ１２によつて散液ヘツダー１４に導か
れ、再びプレートコイル上に散布されて冷却され
る。この略０℃に冷却された処理液中にゆで麺を
投入すると、ゆで麺の表面は急速に冷却されて緊
縮し、表面組織がち密になると同時に表面処理液
で被覆されるので、従来法では必須の工程であつ
た加熱殺菌工程を省略しても過酸化水素使用時と
同程度のゆで麺の保存期間を得ることができる。 That is, as shown in FIG. 3, two corrugated stainless steel plates 1 are aligned symmetrically, the joint is seam welded as shown in FIG. 4 is connected to a refrigerator (not shown) through a refrigerant gas pipe 5 and a refrigerant liquid pipe 6 as shown in FIG. From step 8, the processing solution is sprayed onto the corrugated stainless steel plate and allowed to flow down evenly in a film on both surfaces of the cooler to bring the processing solution temperature to approximately 0°C.
Cool to This treatment liquid cooled to approximately 0° C. is led to a boiled noodle cooling tank 9, into which boiled noodles are put. The overflow of the boiled noodle cooling tank 9 is led back into the processing liquid cooling tank 11 through an overflow pipe 10. Further, the processing liquid in the boiled noodle cooling tank 9 is led to a liquid spray header 14 by a liquid spray pump 12, and is again sprayed onto the plate coil and cooled. When boiled noodles are put into this treatment liquid cooled to approximately 0°C, the surface of the boiled noodles is rapidly cooled and tightened, and the surface structure becomes denser and at the same time coated with the surface treatment liquid. Even if the heat sterilization step, which was an essential step, is omitted, it is possible to obtain the same shelf life of boiled noodles as when hydrogen peroxide is used.
表面処理液としては、リンゴ酸酸性液、グリシ
ン水溶液等任意の処理液を使用することができる
が、50％乳酸、95％エチルアルコールおよび水の
混合液が最も有効である。 As the surface treatment liquid, any treatment liquid such as a malic acid acid solution or a glycine aqueous solution can be used, but a mixed solution of 50% lactic acid, 95% ethyl alcohol and water is most effective.
このように、本発明の方法は、蒸気加熱殺菌工
程を廃止したために製造工程の燃料費が50％低減
し、冷凍装置電力料金増との見合いでエネルギー
コストを約30％低減することができる。また処理
液の冷却装置がオープンタイプであるから清掃が
容易であり、これは食品を取扱う上で極めて優れ
た利点である。さらに冷却装置は表面がひだ状の
ステンレス製プレートコイルを使用しているので
伝熱面積が大きい。又設置面積は少なくて済む一
方で散水式のため、全体の水量が少なくて良く従
つて薬液の使用量も少なくて済むので装置の占有
面積をコンパクトにすることができ、かつ酸性の
処理液によつて腐蝕されることがない。加えて従
来のチラーユニツト方式の場合には冷却用冷水は
４〜６℃にしかならないのに比べて、この発明の
冷却装置によれば常に略０℃の冷却水が得られる
ので、ゆで麺を急速に、例えば96℃のゆで上り麺
を処理水槽通過時間35秒内に10℃以下に冷却する
ことができる。したがつて、ゆで麺表面の組織が
極めて密になつて腐敗の進行に阻止するばかりで
なく、ゆで麺のこしが強くなつて極めて美味なゆ
で麺が得られる。 As described above, the method of the present invention can reduce the fuel cost of the manufacturing process by 50% due to the elimination of the steam heating sterilization process, and can reduce the energy cost by about 30% to compensate for the increase in electricity charges for the refrigeration equipment. Furthermore, since the processing liquid cooling device is an open type, cleaning is easy, which is an extremely advantageous advantage when handling food. Furthermore, the cooling device uses a stainless steel plate coil with a pleated surface, so it has a large heat transfer area. In addition, the installation area is small, and since it is a water spray type, the total amount of water is small, and therefore the amount of chemical solution used is also small, so the area occupied by the equipment can be made compact, and it is suitable for acidic processing liquids. It will not corrode. In addition, in the case of conventional chiller unit systems, the temperature of the cooling water is only 4 to 6 degrees Celsius, but with the cooling device of this invention, cooling water of approximately 0 degrees Celsius is always obtained, so boiled noodles can be cooked quickly. For example, boiled noodles at 96°C can be cooled to below 10°C within 35 seconds of passing through the treatment water tank. Therefore, the structure on the surface of the boiled noodles becomes extremely dense, which not only prevents the progress of spoilage, but also makes the boiled noodles more strained, resulting in extremely delicious boiled noodles.
第１図は表面処理液の冷却に用いるクーラーの
正面図、第２図は第１図のＡ−Ａ矢視図、第３図
は第２図Ｂ部分の拡大図、第４図はゆで麺冷却装
置の斜視図である。
１…波状ステンレス板、２…シーム溶接部、３
…冷媒蒸発部、４…クーラー、５…冷媒ガス管、
６…冷媒液管、７…表面処理液、８…上部散液
管、９…ゆで麺冷却槽、１０…オーバーフロー
管、１１…処理液冷却槽、１２…散液ポンプ、１
３…ゴムキヤツプ、１４…散液ヘツダー、１５…
冷却液送ポンプ。
Figure 1 is a front view of the cooler used to cool the surface treatment liquid, Figure 2 is a view taken along the line A-A in Figure 1, Figure 3 is an enlarged view of part B in Figure 2, and Figure 4 is boiled noodles. It is a perspective view of a cooling device. 1...Corrugated stainless steel plate, 2...Seam welded part, 3
...refrigerant evaporation section, 4...cooler, 5...refrigerant gas pipe,
6... Refrigerant liquid pipe, 7... Surface treatment liquid, 8... Upper dispersion pipe, 9... Boiled noodle cooling tank, 10... Overflow pipe, 11... Treatment liquid cooling tank, 12... Dispersion pump, 1
3...Rubber cap, 14...Dispersion header, 15...
Coolant feed pump.
Claims (1)
ラー表面にゆで麺の表面処理液を膜状に流下させ
て得られる略０℃の表面処理液を使用してゆで麺
を急速に冷却することを特徴とするゆで麺の冷却
方法。 ２ 表面処理液が乳酸、エチルアルコールおよび
水の混合液である特許請求の範囲第１項記載の冷
却方法。[Claims] 1. Boiled noodles are rapidly prepared using a surface treatment liquid at approximately 0°C obtained by flowing a surface treatment liquid for boiled noodles in a film form onto the surface of a cooler consisting of a plate coil with a pleated surface. A method for cooling boiled noodles characterized by cooling. 2. The cooling method according to claim 1, wherein the surface treatment liquid is a mixture of lactic acid, ethyl alcohol, and water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58021018A JPS59146551A (en) | 1983-02-10 | 1983-02-10 | Cooling method for boiled noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58021018A JPS59146551A (en) | 1983-02-10 | 1983-02-10 | Cooling method for boiled noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59146551A JPS59146551A (en) | 1984-08-22 |
| JPH031945B2 true JPH031945B2 (en) | 1991-01-11 |
Family
ID=12043295
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58021018A Granted JPS59146551A (en) | 1983-02-10 | 1983-02-10 | Cooling method for boiled noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59146551A (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS62171652A (en) * | 1986-01-21 | 1987-07-28 | Tsuneo Kurokawa | Improvement in preservation quality of noodle |
| JPS6368052A (en) * | 1986-09-10 | 1988-03-26 | Kushigata Shokuhin:Kk | Treatment of packed raw noodle with chilled water |
| JPS63102645A (en) * | 1986-10-17 | 1988-05-07 | Daiichi Kogyo Kk | Frozen noodle and production thereof |
-
1983
- 1983-02-10 JP JP58021018A patent/JPS59146551A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS59146551A (en) | 1984-08-22 |
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