JPH06141801A - Preparation of boiled chinese noodle - Google Patents

Abstract

PURPOSE:To prepare boiled Chinese noodle having excellent taste and chewability and preservable for a long period at normal temperature. CONSTITUTION:The flour to be used in the preparation of this noodle is produced by adding 4-15% starch, etc., to 100% wheat flour. A mixed vinegar produced by mixing edible vinegar with citric acid and common salt at ratios of 85:5:10 or by mixing edible vinegar with citric acid, common salt and acetic acid at ratios of 80:5:10:5 is added to water to be added in the forming of raw noodle, water to be used as a boiling water and an alcohol solution for sterilization in an amount sufficient to lower the pH of the water to a level suitable for the preparation stage. The pH of the noodle can be decreased to a level suitable for the long-term preservation without leaving the smell and taste of the acid in the finished boiled Chinese noodle. The starch in the raw flour imparts the boiled Chinese noodle with body and springiness in eating.

Description

Detailed Description of the Invention

The present invention relates to a method for producing Chinese boiled noodles which can be stored at room temperature.

[Prior art]

It is needless to say that it is best to boil dry noodles or raw noodles and to eat boiled stand in order to enjoy Chinese noodles by making the best use of its texture characteristics. However, this requires a considerable boil time, especially in the case of dry noodles. For this reason, conventionally, boiled noodles that have been boiled in advance and stored at room temperature and can be eaten simply by warming them at the time of cooking are widely distributed through superstores and convenience stores.

[0003]

However, in the conventional Chinese boiled noodles for storage at room temperature, the most important factor, "waist", is lost in the actual eating stage. Further, in order to improve the shelf life, it is necessary to sufficiently lower the pH of the boiled noodles, but for that reason, vinegar, acetic acid or glacial acetic acid is added in a large amount in one step in the manufacturing process, The stickiness of gluten in the flour is lost and the noodles are shredded, resulting in
The most important factors for noodles are crispy, chewy,
Not only was the waist notched, but the smell and sourness of the added acid remained strong, and the taste of the boiled noodles deteriorated.

The present invention has been made in view of the above circumstances and provides boiled noodles with "hip" and sterilization with acid, that is, a sufficient reduction of PH, and further,
It is an object of the present invention to provide a method for producing Chinese boiled noodles that does not lose the texture and does not leave the acid odor and sourness.

[0005]

A method for producing Chinese boiled noodles according to the present invention is a method for producing Chinese noodles using a raw material powder containing wheat flour, which is mainly a strong flour, in which 85 vinegar, citric acid and salt are used. : Mixed vinegar or vinegar, citric acid, salt and acetic acid mixed at a ratio of 5:10 80: 5: 1
A mixed vinegar prepared by mixing at a ratio of 0: 5 is prepared, and 25 to 60% by weight of water and 1 to 2% of the mixed vinegar are added to the raw material powder and stirred, The first step of molding raw noodles, and the second step of boiling the raw noodles in boiling water containing any of the mixed acids to obtain solid boiled noodles
And a third step of washing and cooling the boiled noodles with water, a fourth step of immersing the boiled noodles in an alcohol solution containing any of the mixed vinegars, and a boiled noodle taken out from the alcohol solution. And a fifth step of hermetically packaging with a packaging material.

[0006]

[Function] Vinegar and acetic acid have low PH and high bactericidal effect, but have strong odor. Citric acid is slightly inferior in bactericidal effect, but hardly smells. Salt has the effect of eliminating the odor of acids. The mixed vinegar used in the present invention exhibits a sufficient bactericidal effect, that is, a PH reducing effect by combining these characteristics, and does not cause a odor to be felt. Since the pH of the water added at the time of molding the raw noodles is reduced by the mixed vinegar added at the same time, the PH of the noodle strings is kept low. In addition, by adding the above-mentioned mixed vinegar to the boiling water, the PH of water absorbed in the noodle band is reduced. Further, in the sterilization step by dipping in an alcohol solution, the mixed vinegar is added to the alcohol solution to prevent an increase in PH on the noodle string surface due to water adhering to it in the washing and cooling step after the boil treatment. In these, the step of molding the raw noodles, the step of boiling, and the sterilization step thereafter, since the appropriate amount of the mixed vinegar is added, as in the case of adding a large amount of acid at a time, the noodle strings have a firm texture and a chewy texture. The pH of the boiled noodles can be kept low, and the boiled noodles can be stored at room temperature for a long period of time without any harmful effects such as elimination of acid or leaving the acid odor and acidity. With the starch added to the raw material powder, you can enjoy sufficient elasticity and "waistiness" when you enjoy the boiled noodles.

An embodiment of the present invention will be described below. First, the raw material powder is prepared. The raw material powder is wheat flour consisting mainly of strong flour, with starch to 4.0 to 15.0% and salt to 0.1 to 1.5% by weight ratio to the wheat flour.
1.0% citrus flour, 1.0 to 1.5% powdered oil and fat, 0.3 to 1.5% gardenia pigment,
It is advisable to use a mixture with 5 to 2.0% of spirit. As the starch, potato starch such as papioca starch, or grain starch such as buckwheat flour, glutinous rice flour and waxy starch, or a mixture thereof can be used.

Among these ingredients, glutinous rice flour and rice flour have the effect of imparting elasticity to the boiled noodles, which is called "mochi-mochi," and increasing the elongation rate of the noodles. Regarding this effect, rice flour is inferior to glutinous rice flour, but is advantageous in terms of cost because it is cheaper than glutinous rice flour.

[0009] Kansui powder has been widely used for most Chinese noodles so far, as it increases the stickiness of the noodles and gives a yellow coloring. However, if this is excessive, the taste of the noodles is impaired, so a considerable portion of the amount of kansui flour conventionally used is scraped off, and the lack of stickiness of the wheat flour due to this is compensated by the above-mentioned starch and coloring tincture pigment. ing. Sake has the effect of preventing spoilage of boiled noodles.

When the following five examples were selected and practiced as the compounding ratio of the above raw material powders, good results were obtained. (1) (2) (3) (4) (5) Wheat flour 100 100 100 100 100 100 Buckwheat flour 4 0 4 0 0 Papioca starch 4 0 8 0 0 Sticky rice flour 0 0 0 0 8 Waxy starch 0 0 4 4 5 0 Kansui Flour 1 1 1 1 1 Sake 1.5 1.5 1.5 1.5 1.5 1. 5 salt 1 1 1 1 1 1

Next, a process for producing boiled noodles using the above raw material powder will be described. First, in the first step, 25 to 60% by weight of water and 1 to 2% of mixed vinegar are added to the raw material flour and stirred, and the raw noodles are molded by a conventional method. The pH of raw noodles when mixed vinegar is not added is 10.88 when 1% kansui powder is used, but it may be lowered to 8 to 10 by adding mixed vinegar. Examples of this mixed vinegar include vinegar 85 such as grain vinegar.
%, 5% citric acid, and 10% salt, or 80% vinegar, 5% citric acid, and 10% salt
And a mixture of 5% acetic acid are used. The mixing ratio of these may vary to some extent. As described above, since the noodle material itself contains alcohol, a certain degree of antiseptic effect is inherently obtained. However, the pH of the water (usually tap water) added during raw noodles molding is about 6.8, which is a value that cannot be stored for a long time.
It lowers the pH.

In the second step, the raw noodles obtained in the first step are boiled with hot water adjusted to pH 1.6 to 3.0 by adding any of the mixed vinegars mentioned above. Since the water content is taken into the noodle band by this boiling treatment, the pH of this water content is reduced by adding mixed vinegar. The resulting boiled noodles have a PH of 3.4 to 4.5. The degree of hard-boiling depends on the thickness of the noodles and the like, but it is preferable to leave about 1/3 of the noodle cores in about 1/2 to 1/5 of the boiling time required for immediate eating.

In the third step, the hard boiled noodles obtained in the second step are washed with running water and cooled.

In the fourth step, the hard-boiled noodles that have been washed and cooled with water are immersed in an alcohol solution at 2 to 10 degrees to which any one of the above-mentioned mixed vinegars has been added for sterilization. In the third step, that is, the washing / cooling step, the P content of water adhered to the surface of the noodle strings is increased.
H is reduced by the addition of this mixed vinegar. The pH of an alcohol solution containing no mixed vinegar is about 5.7,
PH may be lowered to about 4.00 by adding mixed vinegar. When the amount is less than this, a sourness is felt when the finally obtained boiled noodles are eaten, which is not preferable.

By the action of this mixed vinegar, impurities on the surface portion of the noodle band are removed, and the surface of the noodle band is made fine and smooth. In other words, the effect of surface coating is obtained. Therefore, unnecessary moisture and air in the outside air are less likely to permeate into the noodle strings, and thus deterioration over time such as "elongation" during storage can be prevented.

In the fifth step, the boiled noodles are taken out of the alcohol solution and served in one serving, for example, 100 to 200 g.
Each is hermetically sealed with an airtight packaging material. As a packaging material,
You may use a bag made of material such as vinyl, polyethylene, polypropylene, polyester, nylon,
It is also possible to use a styrofoam cup-shaped container, in the latter case, first put the boiled noodles, through the partitioning film on it, put the appropriately packed powdered soup or liquid concentrated soup or condiment etc. and seal it. It may be prepared as instant cup noodles. In this example, as described below, high-frequency treatment and high-temperature heat treatment are added, and for that purpose, it is necessary to use a heat-resistant packaging material.

In this embodiment, the boiled noodles are sealed and packed in the fifth embodiment.
After the above step, a sixth step for improving the water retention state of the boiled noodles, a seventh step for more complete sterilization, and an eighth step for cooling the boiled noodles after heating. , Adding more.

That is, in the sixth step, the hermetically packaged boiled noodles are subjected to high frequency heating for 30 to 80 seconds in a sealed state. As a method, it is convenient to use a microwave oven and perform microwave heating with far infrared rays or the like. By this treatment, in addition to the surface coating of the noodle strings with the above-mentioned mixed vinegar, more complete surface coating is performed, while preventing the movement of moisture between the inside and outside of the noodle strings and keeping the moisture in the noodle strings constant, As a result of the hard boil, the water concentrated in the vicinity of the surface of the noodle band can be diffused to the central portion, and the water content in the noodle band can be averaged.

Then, in the seventh step, in order to further perform thorough sterilization treatment, the hermetically sealed boiled noodles are heated at a high temperature in a sealed state and then cooled in the eighth step, which is then boiled with Chinese food. The noodles are completed. The Chinese boiled noodles thus obtained can be stored at room temperature for about 180 days.

[0020]

As described above, according to the method of the present invention, in addition to adding alcohol to the raw material powder of boiled noodles, the pH of water added during the molding of raw noodles is The pH of boiled water is reduced by the addition of mixed vinegar during the boil treatment, and the pH of the water adhering during the washing and cooling is reduced by immersing it in the alcohol solution containing the mixed vinegar. Ta Chinese boiled noodles,
Can be stored at room temperature for a long time. In addition, since the surface of the noodle strings is densely and smoothly prepared and hermetically packaged by the coating action of the mixed vinegar, it is possible to prevent extra water and air from being taken into the noodle strings during storage. Furthermore, the mixed vinegar is added in an amount necessary for appropriately lowering the PH concentration in each step that may cause an increase in the PH concentration, so that when adding a large amount of acid at a time, the noodles There is no harmful effect such as eliminating the waist and texture of the line, and leaving the smell and sourness of acid in the finished Chinese boiled noodles. In addition, the starch in the raw material flour maintains or restores the sufficient elasticity and "stiffness" of the noodles even when they are tasted.

Claims (6)

[Claims] 1. A method for producing Chinese boiled noodles using raw material powder containing wheat flour, which is mainly strong flour, in which vinegar, citric acid and salt are mixed at a ratio of 85: 5: 10. 8 vinegar, citric acid, salt and acetic acid
A mixed vinegar prepared by mixing at a ratio of 0: 5: 10: 5 is prepared, and 25 to 60% of water and 1 to 2% of the mixed vinegar are added to the raw material powder in a weight ratio with respect to the wheat flour. And stir to form raw noodles, a second step of boiling the raw noodles with boiling water containing any of the mixed acids to obtain hard boiled noodles, and the boiled noodles A third step of washing with water and cooling; a fourth step of immersing the boiled noodles in an alcohol solution containing any of the mixed vinegars; and a fifth step of hermetically packaging the boiled noodles taken out of the alcohol solution in a packaging material. The method for producing Chinese boiled noodles, which comprises the steps of: 2. The packaging material used in the fifth step is a heat-resistant packaging material, and, following the fifth step, a sixth step of heating the hermetically packaged boiled noodles at a high temperature in the packaged state. The method according to claim 1, further comprising a seventh step of cooling the boiled noodles after heating in a packaged state. 3. The packaging material used in the fifth step is a heat resistant packaging material, and the sixth step of applying the high frequency to the hermetically sealed boiled noodles in the packaged state, following the fifth step. The method further comprises a seventh step of heating the hermetically-wrapped boiled noodles at a high temperature in the packaged state, and an eighth step of cooling the boiled noodles after heating in the packaged state. Item 1 method. 4. The weight ratio of the raw material flour to the wheat flour is 4.0 to 15.0% starch, 0.1 to 1.5% salt, and 1.0% citrus flour. 4. A powdery fat and oil of 1.0 to 1.5%, a gardenia pigment of 0.3 to 1.5%, and a spirit of 0.5 to 2.0%. Either way. 5. The packaging material in the fifth step,
The method according to any one of claims 1 to 4, which is a resin film. 6. The packaging material in the fifth step,
A foam styrene container, characterized in that the boiled noodles are hermetically packaged in the foam styrene container together with the packaged soup and / or condiment. .