JPH06153835A - Production of pressurizing and thermal sterilization-treated chinese noodle - Google Patents

Abstract

PURPOSE:To obtain a method for producing pressurizing and thermal sterilization-treated Chinese noodles, good in flavor, edible by heating in a short time and further capable of effectively preventing the loosening and texture from deteriorating due to the pressurizing and thermal sterilization treatment. CONSTITUTION:This method for producing pressurizing and thermal sterilization- treated Chinese noodles is provided with (a) a step for preparing noodle strips using semolina of durum as a raw material, (b) a step for subjecting the noodle strips to boiling treatment so as to afford 55-77wt.% moisture content thereof after boiling, (c) a step for subjecting the boiled noodle strips to cooling treatment, (d) a step for filling and hermetically sealing the cooled noodle strips into a package and (e) a step for subjecting the resultant package to the pressurizing and thermal sterilization treatment.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing Chinese noodles under pressure and heat sterilization, and more specifically, to effectively prevent loosening of noodles and deterioration of texture due to pressure and heat sterilization. The present invention relates to a method of producing pressure-heated and sterilized Chinese noodles.

[0002]

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.

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]

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.

[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] The present invention has a good flavor and can be eaten by heating for a short time, and can further effectively prevent loosening and deterioration of texture caused by pressure heat sterilization. It is intended to provide a method for producing heat-sterilized Chinese noodles.

[0007]

Means for Solving the Problems As a result of intensive research and development for achieving the above-mentioned object, the inventors of the present invention have adopted a noodle band using durum semolina as a raw material to perform a pressure heat sterilization treatment. It has been found that it is possible to effectively prevent the loosening and the deterioration of the texture caused by the treatment. (For the use of durum semolina as a raw material for Chinese noodles, JP-A-62-143661 and JP-A-4-143661) -20
Although disclosed in No. 0361 and the like, they do not perform pressure heat sterilization treatment, and by adopting noodle strings using durum semolina, it is possible to improve noodle looseness and texture caused by pressure heat sterilization treatment. It does not suggest the present invention that effectively prevents the decrease).

The gist of the present invention completed based on the above findings is (a) a step of preparing noodle strips using durum semolina as a raw material, (b) the moisture content of the noodle strips after being boiled on the noodle strips. Boiled so as to be 55 to 77% by weight, (c) a process of cooling the noodle strings, (d) a process of filling and sealing the noodle strings in a package, (e) the package It is a method for producing pressure-heat-sterilized Chinese noodles, which includes a step of performing pressure-heat sterilization treatment and the steps of (a) to (e) above.

The contents of the present invention will be described in detail below. Chinese noodles to which the method of the present invention can be applied include, for example, ramen, champon, baked buckwheat, and the like.

To obtain the above-mentioned Chinese noodles, first, if necessary, starch, colorants, egg whites, gums and the like are added to the wheat raw material. Examples of wheat raw materials include durum semolina, strong flour, semi-strong wheat flour, medium-strength flour, soft flour, and the like,
It is important to use durum semolina. The amount used is 10% by weight or more of the total amount of the above raw materials, preferably 30% by weight.
It is more preferable that the content is -80% by weight from the viewpoint of the effect of the present invention.

Next, the raw material has a water content of 25 to 45% by weight, which is obtained by preliminarily dissolving salt and brine.
To be added. The type of brackish water used is not particularly limited, but is preferably 3 sodium phosphate and / or 3 potassium phosphate, and the amount used is such that the pH of the obtained dough is 7.1 to 8.0. (It is to be noted that the above-mentioned pH is the pH of the supernatant after adding 50 g of pure water to 10 g of dough and crushing with a homogenizer for 2 to 2.5 minutes and allowing it to stand for 4 to 5 minutes. Can be easily measured using a glass electrode pH meter). As a result, the obtained pressure-heated and sterilized Chinese noodles have a flavor similar to Chinese noodles, and browning caused by the pressure-heated and sterilized treatment can be effectively prevented.

Next, the above raw materials are kneaded by a conventional method to obtain a dough. Subsequently, the obtained dough is extruded under reduced pressure, and immediately after that, it is desirable to cut it into an appropriate length to obtain noodle strings. This makes it possible to more effectively prevent loosening of noodles and deterioration of texture due to the pressure heat sterilization treatment.
In this case, the depressurization condition is -400 to -700 mm.
Hg is preferably -400 to -600 mmHg. In addition, the pressing force of the extrusion is 80 to 15
0 kg / cm ² preferably 80~130kg / cm ² is desirable.

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.

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. As a result, the flavor and texture of the resulting pressure-heated and sterilized Chinese noodles are as good as those of the original boiled noodles, as compared with the case of performing the boiled pressure-and-heated sterilization treatment in the subsequent step without performing boiling. It can be anything. Further, when the water content of the noodle strings is less than the above range, the resulting pressure-heated and sterilized Chinese noodles tend to be poor in flavor with insufficient reduction of flour odor and lacking in supple elasticity. is there. On the other hand, when it exceeds the above range, the texture of the pressure-heated and sterilized Chinese noodles obtained tends not to be sufficiently firm.

Next, the obtained boiled noodles are cooled. As a result, the resulting pressure-heated sterilized Chinese noodles have a more chewy texture and can more effectively prevent binding of the noodle strings to each other, and good pressure-heated sterilization treatment for loosening during cooking and the like. Chinese noodles can be obtained. It is presumed that this is because the starch gel is strengthened by cooling.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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]

EFFECTS OF THE INVENTION According to the present invention, it has a good flavor and can be eaten by heating for a short time, and further effectively prevents loosening and deterioration of texture of Chinese noodles due to pressure heat sterilization treatment. can do.

[0027]

【Example】

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 8 hours under the conditions of C and relative humidity of 80%, it was aged for 10 days. Then, the noodle strings were boiled for 3 minutes and 30 seconds at about 98 ° C. The water content of the obtained boiled noodles was 60% by weight.

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.

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 (1)

[Claims] 1. A step of (a) preparing a noodle band using durum semolina as a raw material, and (b) a boiling process to boil the noodle string to a water content of 55 to 77% by weight. The step of applying, (c) the 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 pressure heat sterilization treatment, and a pressure heat sterilization treatment Chinese noodle having the steps (a) to (e) Manufacturing method.