JPH06153834A - Production of pressurizing and thermal sterilization-treated noodle - Google Patents
Production of pressurizing and thermal sterilization-treated noodleInfo
- Publication number
- JPH06153834A JPH06153834A JP4335207A JP33520792A JPH06153834A JP H06153834 A JPH06153834 A JP H06153834A JP 4335207 A JP4335207 A JP 4335207A JP 33520792 A JP33520792 A JP 33520792A JP H06153834 A JPH06153834 A JP H06153834A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- pressure
- pressurizing
- noodle
- treatment
- 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.)
- Granted
Links
Landscapes
- Noodles (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、加圧加熱殺菌処理麺の
製造方法に関し、更に詳細には、加圧加熱殺菌処理に起
因する麺のほぐれ及び食感の低下を有効に防止すること
ができる加圧加熱殺菌処理麺の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pressure-heated and sterilized noodles, and more specifically, it can effectively prevent loosening of noodles and deterioration of texture due to pressure-heated and sterilized treatment. The present invention relates to a method for producing a noodle under pressure heat sterilization treatment.
【0002】[0002]
【従来の技術】従来、加圧加熱殺菌処理麺の製造方法に
ついては、例えば特公昭59−12264号公報や特公
昭63−59668号公報等に開示された方法が知られ
ている。このうち、特公昭59−12264号公報の方
法は、麺線の茹を加圧加熱殺菌処理時に行わせる点に特
徴の1つがあるが、このように加圧加熱殺菌処理時に茹
を行って得られた麺は、通常の茹麺と比較して風味が悪
くなるという問題があった。一方、特公昭63−596
68号公報には、水分30〜50重量%の麺を加圧加熱
殺菌処理する方法が開示されているが、こうした方法に
より得られた麺は水分が低いために、ラーメン等のスー
プと共に喫食するタイプの製品では、喫食に際して麺を
比較的長い時間熱湯により茹でて麺に吸水させる必要が
あり、簡便性の点から充分に満足できるものではなかっ
た。2. Description of the Related Art Conventionally, as a method for producing noodles under pressure heat sterilization, the methods disclosed in, for example, Japanese Patent Publication No. 59-12264 and Japanese Patent Publication No. 63-59668 are known. Among them, the method of Japanese Examined Patent Publication No. 59-12264 has one of the characteristics in that the noodles are boiled during the pressure heat sterilization treatment. The resulting noodle had a problem that the flavor became worse as compared with normal boiled noodle. On the other hand, Japanese Patent Publication No. Sho 63-596
No. 68 discloses a method of pressurizing, heating and sterilizing noodles having a water content of 30 to 50% by weight, but since the noodles obtained by such a method have a low water content, they are eaten with soup such as ramen. In the case of the type product, it is necessary to boil the noodles with boiling water for a relatively long time to allow the noodles to absorb water at the time of eating, which is not sufficiently satisfactory in terms of simplicity.
【0003】本発明者等は、上記した従来の技術に鑑
み、加圧加熱殺菌処理前の麺線を茹で麺線の水分が55
〜77重量%となるように茹麺の調製を行ったところ、
風味が良くなると共に、喫食に際して麺線は既に十分な
水分を含んでおり、短時間の加温のみで喫食できる加圧
加熱殺菌処理麺を得ることができることを知った。In view of the above-mentioned conventional technique, the inventors of the present invention boiled the noodle strings before heat and pressure sterilization treatment so that the water content of the noodle strings was 55%.
When the boiled noodles were prepared to be ~ 77% by weight,
It has been found that the noodle strings already have sufficient water content when being eaten as well as the flavor is improved, and it is possible to obtain a pressure heat sterilized noodle which can be eaten only by heating for a short time.
【0004】[0004]
【発明が解決しようとする課題】しかしながら、こうし
て得た加圧加熱殺菌処理麺、特にラーメンに湯を注ぎ短
時間加温した後、スープと共に喫食したところ、加圧加
熱殺菌処理を施さない常法により得られたラーメンと比
較してコシが弱く、また、ほぐれが悪いとの問題があっ
た。However, when hot-sterilized noodles thus obtained, particularly ramen, are poured with hot water and heated for a short time, and then eaten with soup, a normal method without pressure-heated sterilization is carried out. There was a problem that it was weaker than the ramen obtained from the above and that it did not come loose easily.
【0005】本出願人は、十分なコシを有する加圧加熱
殺菌処理麺を製造する方法として、茹処理後に冷却処理
を施すことを骨子とする方法(特願平2−46940
号)及び多層麺を使用することを骨子とする方法(特願
平3−5813号、特願平3−5814号)について既
に特許出願しているが、未だ充分に満足するものではな
かった。[0007] The applicant of the present invention has a method of producing a noodle under pressure heat sterilization treatment having a sufficient elasticity, which is basically a method of cooling after boiling treatment (Japanese Patent Application No. 2-46940).
No.), and a method (Japanese Patent Application No. 3-5813 and Japanese Patent Application No. 3-5814) whose main point is to use multi-layered noodles, but they have not been sufficiently satisfied.
【0006】本発明は、風味が良好で且つ短時間の加温
で喫食し得ることができ、更に加圧加熱殺菌処理に起因
する麺のほぐれ及び食感の低下を有効に防止することが
できる加圧加熱殺菌処理麺の製造方法の提供を目的とす
る。The present invention has a good flavor and can be eaten by heating for a short time, and can further effectively prevent loosening of noodles and deterioration of texture due to pressure heat sterilization treatment. It is an object of the present invention to provide a method for producing pressure-heated sterilized noodles.
【0007】[0007]
【課題を解決するための手段】本発明者等は、上記目的
を達成するため鋭意研究開発を行った結果、麺線とし
て、減圧下で押出し成型したものを使用することによ
り、加圧加熱殺菌処理に起因する麺のほぐれ及び食感の
低下を有効に防止することができるとの知見を得た。Means for Solving the Problems As a result of intensive research and development for achieving the above object, the inventors of the present invention have found that noodle strings extruded under reduced pressure are used to sterilize under pressure and heat. It was found that the noodles can be effectively prevented from being unraveled and the texture can be prevented from being deteriorated due to the treatment.
【0008】上記知見を基に完成された本発明の要旨
は、(a)原料を混練した後、減圧下で押出し麺線を調
製する工程、(b)上記麺線に茹で上がり後の麺線の水
分が55〜77重量%となるように茹処理を施す工程、
(c)上記麺線に冷却処理を施す工程、(d)上記麺線
を包装体に充填密封する工程、(e)上記包装体に加圧
加熱殺菌処理を施す工程、上記(a)〜(e)の工程を
有する加圧加熱殺菌処理麺の製造方法にある。The gist of the present invention completed based on the above findings is (a) a step of preparing extruded noodle strings under reduced pressure after kneading raw materials, and (b) a noodle string after boiling on the noodle strings. Boiled so that the water content of the product is 55 to 77% by weight,
(C) a step of cooling the noodle strings, (d) a step of filling and sealing the noodle strings in a package, (e) a step of subjecting the package to a sterilization treatment under pressure, and (a) to (a) above. The method for producing a noodle under pressure heat sterilization has the step e).
【0009】以下、本発明の内容を詳細に説明する。本
発明の方法を適用できる麺としては、例えば、ラーメ
ン、チャンポン、焼きソバ、ウドン、焼きウドン等があ
るが、ラーメン、チャンポン、焼きソバ等の中華麺が好
ましく中でもラーメンが特に望ましい。The contents of the present invention will be described in detail below. The noodles to which the method of the present invention can be applied include, for example, ramen, champon, baked buckwheat, udon, baked udon, and the like. Chinese noodles such as ramen, champon, baked buckwheat, etc. are preferable, and ramen is particularly preferable.
【0010】上記麺を得るに当たっては、先ず、小麦原
料に、必要により澱粉、着色料、卵白、ガム類等を添加
する。小麦原料としては、デュラムセモリナ、強力粉、
準強力小麦粉、中力粉、薄力粉等が例示できるが、デュ
ラムセモリナを使用することが好ましい。その使用量
は、特に制限されないが、上記原料全体の10重量%以
上好ましくは30〜80重量%であることが、本発明の
効果の点でより望ましい。To obtain the above noodles, first, if necessary, starch, colorants, egg whites, gums, etc. are added to the wheat raw material. As wheat ingredients, durum semolina, strong flour,
Examples include semi-strong wheat flour, medium-strength flour, and weak flour, but it is preferable to use durum semolina. The amount used is not particularly limited, but 10% by weight or more, preferably 30 to 80% by weight of the entire raw material is more desirable from the viewpoint of the effect of the present invention.
【0011】次いで、上記原料に、予め食塩を溶解した
水を得られる生地の水分が25〜45重量%となるよう
に添加する。尚、得ようとする麺がラーメン、チャンポ
ン、焼きソバ等の中華麺である場合には、食塩に加えて
かん水を溶解させる。この場合、使用するかん水の種類
は、特に制限されないが、リン酸3ナトリウム及び/又
はリン酸3カリウムであることが望ましく、その使用量
は、得られる生地のpHが7.1〜8.0となる量であ
ることが好ましい(尚、上記pHは、生地10gに純水
50gを加えホモジナイザーで2〜2.5分間粉砕して
4〜5分間放置させた後の上澄液のpHである。このp
Hはガラス電極pHメーターを用いて容易に測定するこ
とができる)。これにより、得られる加圧加熱殺菌処理
麺が中華麺らしい風味を有すると共に、加圧加熱殺菌処
理に起因する褐変を有効に防止することができる。Next, water in which salt is dissolved in advance is added to the above raw material so that the water content of the dough is 25 to 45% by weight. When the noodles to be obtained are Chinese noodles such as ramen, champong, and baked buckwheat, brine is dissolved in addition to salt. In this case, the type of brackish water to be used is not particularly limited, but it is preferably trisodium phosphate and / or tripotassium phosphate, and the amount used is such that the pH of the obtained dough is 7.1 to 8.0. (The above-mentioned pH is the pH of the supernatant after adding 50 g of pure water to 10 g of dough and pulverizing with a homogenizer for 2 to 2.5 minutes and allowing it to stand for 4 to 5 minutes. This p
H can be easily measured using a glass electrode pH meter). As a result, the obtained pressure-heated and sterilized noodle has a flavor like Chinese noodles, and browning caused by the pressure-heated and sterilized treatment can be effectively prevented.
【0012】次に、上記原料を常法により混捏し、生地
を得る。続いて、得られた生地を、減圧下で押出しその
直後に適当な長さに切断し、麺線を得ることが重要であ
る。これにより、加圧加熱殺菌処理に起因するほぐれ及
び食感の低下を有効に防止することができる。この場
合、減圧条件としては、−400〜−700mmHg好
ましくは−400〜−600mmHgが望ましい。ま
た、押出しの押圧力の条件としては、80〜150kg
/cm2好ましくは80〜130kg/cm2が望まし
い。Next, the above raw materials are kneaded by a conventional method to obtain a dough. Subsequently, it is important to obtain the noodle strings by extruding the obtained dough under a reduced pressure and immediately after that, cutting into a suitable length. As a result, it is possible to effectively prevent loosening and deterioration of texture caused by the pressure heat sterilization treatment. In this case, the decompression condition is -400 to -700 mmHg, preferably -400 to -600 mmHg. Moreover, the conditions of the pushing force of the extrusion are 80 to 150 kg.
/ Cm 2 Preferably 80-130 kg / cm 2 is desirable.
【0013】次いで、上記麺線に乾燥処理を施すことが
望ましい。上記乾燥手段は、特に制限されず、例えば、
熱風乾燥があり、その条件としては、例えば温度50〜
100°C、湿度60〜95%、3〜15時間、好まし
くは温度60〜90°C、湿度70〜95%、5〜13
時間が例示できる。また、上記熱風乾燥処理と同時にマ
イクロ波又は遠赤外線を照射することもできる。続い
て、得られた麺線を例えば半月から3ケ月程度ねかせる
ことが望ましい。Next, it is desirable to dry the noodle strings. The drying means is not particularly limited, for example,
There is hot air drying, and the conditions are, for example, a temperature of 50 to
100 ° C, humidity 60-95%, 3-15 hours, preferably temperature 60-90 ° C, humidity 70-95%, 5-13
Time can be illustrated. Further, it is also possible to irradiate with microwaves or far infrared rays simultaneously with the hot air drying treatment. Subsequently, it is desirable to allow the obtained noodle band to aged, for example, for about half a month to three months.
【0014】次に、上記麺線に、茹上り後の麺線の水分
が55〜77重量%好ましくは57〜66重量%となる
ように茹処理を施す。これにより、茹を行わず後工程の
加圧加熱殺菌処理時に茹を行わせる場合と比較して、得
られる加圧加熱殺菌処理麺の風味及び食感を茹麺本来の
ものと同等な良好なものとすることができる。また、麺
線の水分が上記の範囲を下回る場合には、得られる加圧
加熱殺菌処理麺は穀粉臭の低減が充分でない風味の不良
なものとなり且つしなやかな弾力に欠けるものとなる傾
向がある。一方、上記範囲を越える場合には得られる加
圧加熱殺菌処理麺の食感が充分にコシのあるものとなら
ない傾向にある。Next, the noodle strings are boiled so that the water content of the noodle strings after boiling is 55 to 77% by weight, preferably 57 to 66% by weight. Thereby, compared to the case of performing boiled during pressure heat sterilization treatment of the subsequent step without boiled, the flavor and texture of the obtained pressure heat sterilized noodles are as good as those of the original boiled noodles. Can be one. Further, when the water content of the noodle strings is below the above range, the resulting pressure-heated sterilized noodles tend to have insufficient flavor and poor flavor and lack supple elasticity. . On the other hand, when it exceeds the above range, the texture of the noodles subjected to the pressurizing and heating sterilization tends not to be sufficiently firm.
【0015】次に、得られた茹麺に冷却処理を施す。こ
れにより、得られる加圧加熱殺菌処理麺が更にコシのあ
る食感となると共に、麺線どうしの結着をより有効に防
止し得、調理時等のほぐれの良好な加圧加熱殺菌処理麺
を得ることができる。これは、冷却により澱粉ゲルが強
化されるためであると推定される。Next, the obtained boiled noodles are cooled. As a result, the obtained pressure-heated and sterilized noodles have a more chewy texture and can more effectively prevent the noodles from binding to each other, and the pressure-heated and sterilized noodles have a good looseness during cooking. Can be obtained. It is presumed that this is because the starch gel is strengthened by cooling.
【0016】上記冷却方法は、麺線を冷却し得るもので
あれば特に制限されず、例えば麺線を水冷却する方法、
炭酸ガス又は空気等の冷気を吹き付ける方法等がある
が、水冷却する方法を採用すると、茹麺表面のぬめりを
除去することができ、麺線どうしの結着を有効に防止す
ることができ、且つ調理時等のほぐれや喫食時の口当た
りを更に良好となし得る点で望ましい。水冷却する方法
としては、具体的には茹麺に水シャワー(滝状に流す又
は噴霧する水の中に茹麺を通過させる場合を含む)する
方法、流水又は静水中に浸漬する方法及び上記2方法を
併用する方法等があるが、最後の方法が前述した効果の
点及び麺線の冷却を短時間で行うことができる点で最も
望ましい。The cooling method is not particularly limited as long as it can cool the noodle strings, and for example, a method of cooling the noodle strings with water,
There is a method of blowing cold air such as carbon dioxide or air, but by adopting a method of cooling with water, it is possible to remove the slimyness of the surface of the boiled noodles, and it is possible to effectively prevent the binding between the noodle strings, Moreover, it is desirable in that it can improve the looseness during cooking and the mouthfeel during eating. As a method of water cooling, specifically, a method of showering water on the noodles (including a case of passing the noodles in water that is poured or sprayed in a waterfall shape), a method of immersing in running water or still water, and the above Although there is a method of using two methods in combination, the last method is the most preferable in terms of the effects described above and the fact that the noodle strings can be cooled in a short time.
【0017】上記冷却の条件は、茹麺の品温が冷却開始
後60秒以内、好ましくは30秒以内に40°C以下、
望ましくは10〜30°C、更に望ましくは10〜25
°Cになるように設定することが適当である。The above-mentioned cooling conditions are such that the product temperature of the boiled noodles is within 60 seconds after the start of cooling, preferably within 40 seconds at 40 ° C. or less,
Desirably 10 to 30 ° C, more desirably 10 to 25
It is appropriate to set the temperature to be ° C.
【0018】次に、該麺線を必要によりほぐす。その際
又はその後、麺線に油脂及び/又は乳化液を付着させる
こともできる。これにより、麺線どうしの結着を更に防
止し得、麺線のほぐれを一層良好とすることができる。Next, the noodle strings are loosened if necessary. At that time or after that, oil and / or emulsion can be attached to the noodle strings. This makes it possible to further prevent the noodle strings from binding to each other and further improve the unraveling of the noodle strings.
【0019】上記油脂の種類としては、食用の油脂であ
れば特に制限されず、例えばラード・ヘッド等の動物油
及び例えば綿実油・大豆油・菜種油・椿油・パーム油等
の植物油が好適に利用できる。また、使用量としては、
油脂単独で使用する場合、茹麺100重量部に対して
0.2〜5重量部、好ましくは0.5〜2重量部が適当
である。The kind of the above-mentioned oil and fat is not particularly limited as long as it is edible oil and fat, and animal oils such as lard head and vegetable oils such as cottonseed oil, soybean oil, rapeseed oil, camellia oil and palm oil can be preferably used. Also, as the usage amount,
When the oils and fats are used alone, 0.2 to 5 parts by weight, preferably 0.5 to 2 parts by weight, is suitable for 100 parts by weight of boiled noodles.
【0020】また、乳化液はO/W型のものを使用する
ことができる。乳化液に使用する油脂としては上記した
ものを用いれば良く、一方乳化剤としては例えばレシチ
ン、ショ糖脂肪酸エステル等が好適に使用できる。上記
油脂及び乳化液の付着方法としては、特に制限されず、
噴霧・浸漬・塗布等の手段がある。The emulsion may be of the O / W type. As the oil and fat used in the emulsion, the above-mentioned ones may be used, while as the emulsifier, lecithin, sucrose fatty acid ester and the like can be preferably used. The method for attaching the oil and fat and the emulsion is not particularly limited,
There are means such as spraying, dipping, and coating.
【0021】次に、得られた麺線を耐熱性を有する袋又
は容器等の包装体に充填するが、この際、麺線の水分は
上記した茹上り後の麺線の水分範囲にあることが望まし
い。上記包装体としては、加圧加熱殺菌に耐え得る耐熱
性を有するものであればすべて使用することができる。
次に、必要により包装体中の空気を窒素ガス等の不活性
ガスと置換した後、開口部を常法により密封する。Next, the obtained noodle strips are filled in a package such as a bag or a container having heat resistance. At this time, the water content of the noodle strips is within the above-mentioned water content range of the noodle strips after boiling. Is desirable. As the above-mentioned package, any package can be used as long as it has heat resistance capable of withstanding heat sterilization under pressure.
Next, if necessary, the air in the package is replaced with an inert gas such as nitrogen gas, and then the opening is sealed by a conventional method.
【0022】この場合、包装体の含気率は、特に制限さ
れないが、例えば袋の場合、その含気率(密封後の袋内
部の気体の体積/密封後の袋の全容積)としては40容
量%以下、好ましくは20〜35容量%、更に好ましく
は25〜35容量%が望ましい。40容量%を超える場
合には、殺菌効果が低下すると共に得られる製品が嵩高
くなる傾向にある。一方、20容量%を下回る場合に
は、麺線のほぐれの良さが低下する傾向にある。In this case, the air content of the package is not particularly limited, but in the case of a bag, for example, the air content (volume of gas inside the bag after sealing / total volume of bag after sealing) is 40. It is desired to be less than or equal to volume%, preferably 20 to 35 volume%, and more preferably 25 to 35 volume%. If it exceeds 40% by volume, the bactericidal effect tends to be low and the product obtained tends to be bulky. On the other hand, when it is less than 20% by volume, the goodness of loosening of noodle strings tends to decrease.
【0023】次に、上記袋に加圧下で且つ100°C以
下の温度条件で所定時間予備加熱処理を施すことが好ま
しい。これにより、袋は過剰な膨張が防止された状態で
所定時間、所定の温度に保持されることになり、全袋の
麺線品温がほぼ均一な温度になる。そして、全袋に、こ
の状態で後述する加圧加熱殺菌処理を施すことにより、
袋(個体)間の昇温のバラツキに起因する加熱殺菌ムラ
の発生を有効に防止することができる。加えて、得られ
る加圧加熱殺菌処理の個体間の殺菌効果の差が小さくな
るので、殺菌効果の差を見越して最も殺菌効果の低いも
のが殺菌不良にならないように殺菌条件(温度・時間)
を設定しても、他の袋が過剰に加熱されることがなく、
その結果、過加熱に起因する保存中の麺線の過剰な硬化
を有効に防止することができる。また、殺菌による風味
・色調のバラツキが抑えられ、安定した品質のものを得
ることができる。Next, the bag is preferably preheated for a predetermined time under pressure and at a temperature of 100 ° C. or lower. As a result, the bags are kept at a predetermined temperature for a predetermined time in a state in which excessive expansion is prevented, and the noodle band product temperatures of all the bags become substantially uniform. Then, by subjecting all bags to the pressure heat sterilization treatment described below in this state,
It is possible to effectively prevent the occurrence of heat sterilization unevenness due to variation in temperature rise between bags (individual bodies). In addition, the difference in the sterilization effect between the individuals under pressure heat sterilization obtained will be small, so that the one with the lowest sterilization effect will not become sterilization failure (temperature / time) in anticipation of the difference in sterilization effect.
Even if it is set, other bags will not be overheated,
As a result, excessive hardening of the noodle strings during storage due to overheating can be effectively prevented. Further, variations in flavor and color tone due to sterilization can be suppressed, and stable quality can be obtained.
【0024】上記予備加熱処理の条件について説明する
と、圧力条件としては予備加熱処理時の包装体内の圧力
と処理槽内の圧力との差圧が−0.4〜+0.4kg/
cm2好ましくは−0.2〜+0.2kg/cm2が例示
でき、温度条件としては65〜100°C好ましくは8
0〜95°Cが例示できる。また、時間条件(処理槽内
の加熱開始から処理槽内の温度が100°Cを越えるま
での時間)としては10〜60分間好ましくは20〜3
5分間が例示できる。また、加熱手段としては、蒸気を
使用しても良いし、或いは熱水を噴霧状又はシャワー状
に振り注ぐことも可能であり、特に制限されない。Explaining the conditions of the above preheating treatment, the pressure condition is that the differential pressure between the pressure inside the package and the pressure inside the processing tank at the time of preheating treatment is -0.4 to +0.4 kg /
cm 2 is preferably −0.2 to +0.2 kg / cm 2 , and the temperature condition is 65 to 100 ° C., preferably 8
An example is 0 to 95 ° C. The time condition (time from the start of heating in the treatment tank until the temperature in the treatment tank exceeds 100 ° C) is 10 to 60 minutes, preferably 20 to 3 minutes.
Five minutes can be exemplified. As the heating means, steam may be used, or hot water may be sprinkled in a spray form or a shower form, and is not particularly limited.
【0025】次に、上記包装体に加圧加熱殺菌処理を施
す。上記加圧加熱殺菌処理の方法は、特に制限されない
が、例えば加圧下で且つ100°C以上の温度条件で熱
水を噴霧状又はシャワー状に振り注ぐことにより行うこ
とが好ましい。この点について更に詳しく説明すると、
圧力条件としては加圧加熱殺菌処理時の包装体内の圧力
と加圧加熱殺菌処理槽内の圧力との差圧(又は被殺菌包
装体内温度での飽和水蒸気圧と空気の膨張圧との和と加
圧加熱殺菌処理槽内の圧力との差圧)が−0.4〜+
0.4kg/cm2好ましくは−0.2〜+0.2kg
/cm2であることが望ましく、また、熱水の温度条件
としては100〜140°C好ましくは105〜130
°Cが例示でき、更にF03.2以上に殺菌処理するこ
とが望ましい。Next, the package is subjected to pressure heat sterilization treatment. The method of the pressure heat sterilization treatment is not particularly limited, but it is preferably performed by pouring hot water in a spray form or a shower form under pressure and under a temperature condition of 100 ° C. or higher. To explain this point in more detail,
The pressure condition is the pressure difference between the pressure inside the package during pressure heat sterilization and the pressure inside the pressure heat sterilization treatment tank (or the sum of the saturated steam pressure at the temperature inside the package to be sterilized and the expansion pressure of air). Pressure difference between pressure heat sterilization tank and -0.4 ~ +
0.4 kg / cm 2 preferably -0.2 to +0.2 kg
/ Cm 2 is desirable, and the temperature condition of hot water is 100 to 140 ° C, preferably 105 to 130 ° C.
° C is an example, and sterilization treatment at F 0 3.2 or higher is desirable.
【0026】[0026]
【発明の効果】本発明によれば、風味が良好で且つ短時
間の加温で喫食することができ、更に加圧加熱殺菌処理
に起因する麺のほぐれ及び食感の低下を有効に防止する
ことができる。EFFECTS OF THE INVENTION According to the present invention, it has a good flavor and can be eaten by heating for a short period of time, and effectively prevents noodles from becoming loose and texture from being deteriorated due to pressure heat sterilization treatment. be able to.
【0027】[0027]
実施例1 準強力小麦粉50重量部、デュラムセモリナ40重量
部、澱粉10重量部に、かん水(リン酸3ナトリウム)
0.8重量部、食塩1重量部、水33重量部からなる溶
液を加えて混捏し、生地を調製した。尚、得られた生地
のpHは7.5であった。次いで、得られた生地を減圧
度−500mmHg、押圧力100kg/cm2の条件
で口径1.6mmの孔から押出し、30cmの長さで切
断し麺線を得た。次いで、得られた麺線に温度70°
C、相対湿度80%の条件で10時間熱風乾燥処理を施
した後、10日間ねかした。その後、麺線に約98°C
の条件で3分30秒間茹処理を施した。得られた茹麺の
水分は、60重量%であった。Example 1 50 parts by weight of semi-strong wheat flour, 40 parts by weight of durum semolina, 10 parts by weight of starch, and brine (trisodium phosphate)
A solution consisting of 0.8 parts by weight, 1 part by weight of salt and 33 parts by weight of water was added and kneaded to prepare a dough. The pH of the obtained dough was 7.5. Next, the obtained dough was extruded through a hole having a diameter of 1.6 mm under the conditions of a reduced pressure of −500 mmHg and a pressing force of 100 kg / cm 2 , and cut into a length of 30 cm to obtain noodle strings. Then, the temperature of the obtained noodle strings is 70 °
After hot-air drying treatment was performed for 10 hours under the conditions of C and relative humidity of 80%, it was aged for 10 days. After that, about 98 ° C on the noodles
Boiled under the conditions of 3 minutes and 30 seconds. The water content of the obtained boiled noodles was 60% by weight.
【0028】次に、湯を切り上記茹麺に15°Cの水を
10秒間シャワーした後、20°Cの水に30秒間浸漬
した。水浸漬後の茹麺の品温は約21°Cであり、ま
た、水切り後の水分は60.8重量%であった。次に、
茹麺200gずつポリプロピレン製のレトルトパウチ
(140×190mm)に充填し、その後、該レトルト
パウチに95〜130mlの空気が残るようにヒートシ
ールした。次いで、上記レトルトパウチを処理槽に導入
し、続いて、袋内の圧力と処理槽内の圧力との差圧が−
0.2〜+0.2kg/cm2となるように圧力制御し
つつ5°Cの熱水を28分間噴霧状に振り注ぎ予備加熱
処理を施した。その後、熱水の温度を120°Cに上げ
ると共に、上記レトルトパウチに加圧加熱殺菌処理時の
袋内の圧力と処理槽内の圧力との差圧が−0.3〜+
0.3kg/cm2となるように圧力制御しつつ12分
間、加圧加熱殺菌処理を施し、袋入りラーメンを得た。
得られた袋入りラーメンは、麺線が結着しておらず、ま
た、褐変の有効に防止された良好な外観を呈していた。Next, the hot water was removed, and the above-mentioned boiled noodles were showered with water at 15 ° C for 10 seconds and then immersed in water at 20 ° C for 30 seconds. The boiled noodles after soaking in water had a product temperature of about 21 ° C, and the water content after draining was 60.8% by weight. next,
200 g of boiled noodles were filled in polypropylene retort pouches (140 × 190 mm), and then heat sealed so that 95 to 130 ml of air remained in the retort pouches. Then, the retort pouch is introduced into the treatment tank, and subsequently, the differential pressure between the pressure in the bag and the pressure in the treatment tank is −
While controlling the pressure so as to be 0.2 to +0.2 kg / cm 2 , hot water at 5 ° C was sprayed for 28 minutes in a spray form for preheating treatment. After that, the temperature of the hot water is raised to 120 ° C., and the pressure difference between the pressure inside the bag and the pressure inside the treatment tank during the pressure heat sterilization treatment on the retort pouch is −0.3 to +
A pressure-heated sterilization treatment was performed for 12 minutes while controlling the pressure to 0.3 kg / cm 2 to obtain a bag-filled ramen.
The noodles in the obtained bag-shaped ramen did not bind to each other and had a good appearance in which browning was effectively prevented.
【0029】また、ラーメンを袋から取り出し、耐熱性
を有する丼状のスチロール製容器に入れ、湯を注いで3
分間加温した。次いで、湯を捨てた後、粉末状のラーメ
ンスープ10gと湯400gを容器に入れ、喫食した。
得られたラーメンは、ほぐれが良好なものであった。ま
た、ラーメンらしい良好な風味を呈するものであり、更
に、充分な歯ごたえのある良好な食感を呈するものであ
った。Further, the ramen is taken out of the bag, put in a bowl-shaped styrene container having heat resistance, and is poured with hot water for 3 times.
Heated for minutes. Then, after the hot water was discarded, 10 g of powdered ramen soup and 400 g of hot water were placed in a container and eaten.
The obtained ramen had good looseness. In addition, it had a good flavor like ramen, and had a good texture with a sufficient chewy texture.
Claims (2)
麺線を調製する工程、(b)上記麺線に茹で上がり後の
麺線の水分が55〜77重量%となるように茹処理を施
す工程、(c)上記麺線に冷却処理を施す工程、(d)
上記麺線を包装体に充填密封する工程、(e)上記包装
体に加圧加熱殺菌処理を施す工程、 上記(a)〜(e)の工程を有する加圧加熱殺菌処理麺
の製造方法。1. A step of: (a) preparing an extruded noodle strip under reduced pressure after kneading the raw materials, and (b) so that the water content of the noodle strip after boiling is 55 to 77% by weight. Boiled, (c) cooling the noodle strings, (d)
A process for filling and sealing the noodle strings in a package, (e) a process for subjecting the package to pressure and heat sterilization, and a method for producing pressure and heat sterilization noodles including the processes (a) to (e).
−700mmHgである請求項1記載の加圧加熱殺菌処
理麺の製造方法。2. The reduced pressure condition in the step (a) is -400 to.
It is -700 mmHg, The manufacturing method of the pressure heat sterilization-treated noodles of Claim 1.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4335207A JP2828849B2 (en) | 1992-11-19 | 1992-11-19 | Method for producing pressurized heat sterilized noodles |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4335207A JP2828849B2 (en) | 1992-11-19 | 1992-11-19 | Method for producing pressurized heat sterilized noodles |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH06153834A true JPH06153834A (en) | 1994-06-03 |
JP2828849B2 JP2828849B2 (en) | 1998-11-25 |
Family
ID=18285964
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4335207A Expired - Lifetime JP2828849B2 (en) | 1992-11-19 | 1992-11-19 | Method for producing pressurized heat sterilized noodles |
Country Status (1)
Country | Link |
---|---|
JP (1) | JP2828849B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011055748A (en) * | 2009-09-08 | 2011-03-24 | Toyo Seikan Kaisha Ltd | Batch type retort sterilization method and apparatus |
-
1992
- 1992-11-19 JP JP4335207A patent/JP2828849B2/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2011055748A (en) * | 2009-09-08 | 2011-03-24 | Toyo Seikan Kaisha Ltd | Batch type retort sterilization method and apparatus |
Also Published As
Publication number | Publication date |
---|---|
JP2828849B2 (en) | 1998-11-25 |
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