JPH06181711A - Production of boiled noodle - Google Patents

Abstract

PURPOSE:To obtain boiled noodles, excellent in springiness and smooth palatability, good in keeping quality even by preservation at ordinary temperature without requiring labor in boiling treatment by consumers in eating the noodles in a cold state. CONSTITUTION:Noodles are boiled with hot water at <100 deg.C and the boiled noodles are then coolled with a dipping liquid. Edible fats and oils are subsequently sprayed thereon and the resultant noodles are heated at a high temperature with high frequency. The heated boiled noodles are cooled with cold air and water is simultaneously sprayed thereon. The obtained noodles are then hermetically sealed, packaged, kept in a packaged state and subjected to the sterilizing treatment by heating at a high temperature.

Description

Detailed Description of the Invention

[0001] The present invention relates to a method for producing boiled noodles which can be stored at room temperature.

[Prior art]

Needless to say, it is best to eat freshly boiled noodles in order to enjoy the noodles by making the best use of their texture characteristics, but it takes a considerable amount of time. . Therefore, conventionally, noodles that have been boiled in advance and stored at room temperature have been widely distributed through superstores and convenience stores so that consumers can boil them in a short time.

[0003]

[Problems to be Solved by the Invention]
The water content in the noodle strings of boiled noodles for storage at room temperature has not been properly adjusted after the boiling process. Therefore, if it is completely boiled, it loses its waist during storage. Therefore, the boiling time was made shorter than a predetermined time, and the product was provided to consumers in a semi-raw state with a water content of about 50 to 55%. . When such a boiled noodle is eaten as it is, it does not have a sticky texture and has a delicate texture, and therefore the consumer himself had to re-boil it. For example, for noodles that require 10 minutes of boiling time,
The manufacturer boiled for 7 minutes and shipped in a half-life state, and the remaining time of 3
The mining boiled was done by the consumer himself.
Therefore, the noodles to be eaten hot are exceptional, and in the case of noodles to be chilled, for example, after the user has boiled the boiled noodles stored in the refrigerator for a predetermined time, it is necessary to cool the noodles again. There was an inconvenience.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a method for producing boiled noodles which does not require the labor of a consumer and is excellent in the waist, the texture, and the smooth texture of the tongue. There is.

[0005]

In order to achieve the above object, the method for producing boiled noodles according to the present invention is such that the noodles are hot water at 90 ° C. or higher and less than 100 ° C. Boiling step, a step of immersing and cooling the boiled noodles in an immersion liquid, a step of spraying edible oil and fat on the drained boiled noodles taken out from the immersion liquid, the boiled noodles in a container with a heat-resistant high-frequency permeable lid While being held in a floating state by a draining partition plate, a step of heating at high frequency and high temperature, a step of cooling the boiled noodles with cold air, a step of spraying water on the boiled noodles, and a sealed packaging of the boiled noodles It is characterized by comprising a step and a step of heating the hermetically packaged boiled noodles at a high temperature.

[0006]

[Operation] Since the boiling water is not boiled in the boiling process, the surface of the boiling noodles is not damaged and is not melted by boiling. Due to the high-frequency high-temperature heating, the water taken into the noodle band in the boiling process boiled up to the center of the noodle band in a state close to gelatinization, and excess water of the boiled noodle was evaporated and removed. Therefore, the movement of water in the noodle band can be prevented for a long time, and the firmness of the boiled noodle can be maintained for a long time. Since the surface of the boiled noodles is sprayed with cooking oil prior to high-frequency and high-temperature heating, the noodles do not become sticky even when they are brought into a state close to gelatinization. Moreover, the amount of water in the noodle strings, that is, the firmness of the noodles can be adjusted by adjusting the time of high-frequency high-temperature heating.

Since the boiled noodles are sterilized at a high temperature after being hermetically packaged, the boiled noodles can be stored for a long period of time not only when frozen but also at room temperature. By the way, when the noodles are heated at a high temperature after spraying the oil and fat on the surface of the noodles, the oils and fats become considerably high in temperature, and a fried portion is formed on the surface of the noodles, which tends to give a rough surface like fried noodles. However, in the present invention, since water is sprayed onto the noodle band surface prior to the high temperature sterilization step, the surface of the noodles which has been smoothed by gelatinization by high frequency high temperature heating is maintained as it is, and a smooth and smooth boiled noodle is obtained. To be

An embodiment of the present invention will be described below. In the present invention, the noodles used in the boiling step may be any of dry noodles, half-raw noodles, and raw noodles, and can be applied to any of Chinese noodles, udon, chilled wheat, somen noodles, raw buckwheat noodles, yakisoba, and spaghetti. The examples will be described assuming that molded raw noodles are used. First, to mold raw noodles, raw material powder is prepared. As the raw material powder, the compounding ratio shown in Table 1 can be used depending on the type of noodles.

Table 1 Chinese noodles (1) Chinese noodles (2) Udon chilled barley noodles Soba yakisoba flour 100 100 100 100 100 100 100 buckwheat flour 10 tapioca starch 10 10 10 10 10 10 10 protein powder 2 2 2 2 2 2 2 Sake 2 2 2 2 2 2 2 2 Acetic acid 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 Salt 1.5 1.5 1.5 1.5 1.5 1.5 1.5 1.5 Gardenia 1.5 1.25 0 0 0 0 1.5 1.5 Kansui 0.1 0.02 0 0 0 0 0.02 Gum 0.2 0.2 0.2 0.2 0.2 0.3 0.2

As the wheat flour in the above raw material powder,
It is advisable to use a material mainly composed of semi-strong powder. Also, instead of the papioca starch in the table, waxy starch or a mixture of papioca starch and waxy starch may be used. Both waxy starch and papioca starch have the effect of increasing elasticity, which is said to be "sticky". Among the ingredients of Chinese noodles (1) and (2) in Table 1 above, kansui powder has been widely used for most Chinese noodles since it increases the stickiness of the noodles and causes yellow coloring. However, if this is overkill,
Since the taste of noodles is impaired, a considerable portion of the amount of kansui flour that has been conventionally used is scraped off, and the stickiness of wheat flour which is lacking due to this is compensated by the above-mentioned starch and by the tincture pigment. Sake has the effect of preventing spoilage of boiled noodles.

Table 2 shows the mixing ratio of the above raw material powders.
When I chose and practiced an example, I got good results. Table 2 (1) (2) Wheat flour 100 100 Papioca starch 10 5 Waxy starch 0 5 Egg white powder 2 2 Alcohol 22 Acetic acid 1.5 1.5 Kansui powder 0.02-0.1 0.02-0.1 Gardenia 2.0 2.0 Salt 1.5 1.5

Next, a process for producing boiled noodles using the above raw material powder will be described. First, 30 to 40% by weight of water is added to the raw material powder and kneaded to form raw noodles by a conventional method. As the above-mentioned water, tap water is usually used, and the pH of tap water is about 6.8, but by adding lactic acid, acetic acid or mixed vinegar,
The pH of the hydrolyzed liquid becomes 2.6, and the pH of the molded noodles is
It will be 5.0 to 5.3. The mixed vinegar is the one described in the previous patent application (Japanese Patent Application No. 4-100499) by the present applicant, or 7 to 8 parts by weight of lactic acid, acetic acid or other acid, and 2 to 1 It is composed of 1 part by weight of citric acid and 1 part by weight of sodium chloride, and is characterized by having an excellent PH reducing effect and not causing the odor and sourness of the acid to be felt.

Next, the raw noodles are mixed with the mixed vinegar and added to P
Boil in boiling water of H2.6 to 3.0 to a level suitable for immediate eating, that is, to a water retention of 55 to 68%. By this boiling process, water is taken into the noodle strings, and the pH of this water is reduced by adding mixed vinegar. P of boiled noodles obtained as a result
H becomes 3.5 to 4.5.

Next, about 3 parts of the boiled noodles is immersed in immersion water of PH 2.7 to 3.0 containing 0.25 to 0.5% of the mixed vinegar.
Dip for 0 seconds to allow the boiling noodles to absorb some immersion water. As a result, the pH of the boiled noodles is about 4.0.

Next, the boiled noodles are pulled out from the immersion water and drained in a porous draining container such as a colander, and then an appropriate amount of edible oil and fat is added to the surface of the boiled noodles to prevent stickiness between the noodle strings. To spray.

Next, the above-mentioned boiled noodles are placed in the container with a heat-resistant lid, together with the water-draining container, or when replacing it with another porous container. The lidded container and the porous container are preferably made of a material having high-frequency transparency, for example, a heat-resistant resin. When setting the draining colander as it is in the container with a lid, it is preferable to use a draining colander having high-frequency transparency and heat resistance resin. The above container containing boiled noodles is, for example, 500
Set in a V microwave oven and heat at high frequency for about 2 to 6 minutes. As a result, 5 to 10% of water is removed from the boiled noodles having a water content of about 65%, and the boiled noodles become softer and close to gelatinization. That is, the high-frequency high-temperature heating steams the boiled noodles to a state close to gelatinization due to the water contained therein, and a part of the water evaporates.

Next, the boiled noodles are cooled with cold air. This cooling tightens the noodles. Room temperature is sufficient as the temperature of the cold air. After properly cooling with cold air, water is sprayed on the surface of the boiled noodles. As described above, even if it is made into a gelatinized state by high-frequency high-temperature heating, the oil and fat sprayed on the surface prevents stickiness of the boiled noodles, but it is cooled by cold air and further sprayed with water. Is even easier to unravel.

Next, the boiled noodles after spraying water are hermetically packaged in a heat-resistant packaging material, heated at high temperature in the packaged state, and then cooled as it is. By heating at high temperature after hermetically sealing, the boiled noodles are sterilized at a high temperature in the packaging bag, and the boiled noodles can be hermetically held in the packaging bag in a substantially sterile state. The boiled noodles obtained by the above method can be stored at room temperature for about 180 days.

[0019]

As described above, according to the method of the present invention, by heating at high frequency and high temperature, the boiled noodles are steamed to a state close to gelatinization up to the center, that is, to a smooth state, and The water content of the boiled noodles is adjusted appropriately by the evaporation of the water. Moreover, since the oil and fat have been sprayed in advance, cooling with cold air after high frequency heating and spraying of water have been performed, even when the gelatinized state is almost gelatinized, the boiled noodles do not become sticky, and they are smooth and chewy. Noodles are obtained.
Further, the boiled noodles can be stored for a long period of time by heating the boiled noodles at a high temperature in the packaged state and then cooling the boiled noodles as they are. Furthermore, since the water is sprayed prior to the high temperature sterilization, it is possible to prevent the oil and fat adhering to the surface of the boiled noodles from being roughened during the high temperature sterilization.

Claims (1)

[Claims] 1. A step of boiling the noodles in boiling water at 90 ° C. or higher and less than 100 ° C. for the time required for immediate eating, a step of immersing and cooling the noodles in the immersion liquid, and A step of spraying edible oil and fat on the drained and drained boiled noodles, in a container with a heat-resistant high-frequency permeable lid, while keeping the boiled noodles floating by a draining partition plate, high-frequency high-temperature heating, and the boiled A step of cooling the noodles with cold air, a step of spraying water on the boiled noodles, a step of hermetically packaging the boiled noodles, and a step of heating the hermetically packaged boiled noodles at a high temperature. A method for producing boiled noodles.