JPH06209730A - Preparation of raw noodle - Google Patents

Abstract

PURPOSE:To provide a packed wet raw noodle preservable over a long period, cookable and eatable simply by pouring hot water, having toughness, flexibility and smoothness, resistant to be gotten limp with hot water and exhibiting not too strong acid taste. CONSTITUTION:The objective process for the preparation of raw noodle comprises the steps of (1) kneading raw material flour composed mainly of wheat flour or wheat flour and starch with water together with alginic acid and/or an alginic acid salt, an alkaline agent and optionally salt and preparing noodle strip exhibiting weakly acidic to alkaline pH; (2) slitting the noodle strip and gelatinize the obtained noodle strings; (3) treating the gelatinized noodle strings with an acidic liquid to adjust the pH of the noodle strings to acidic state and; (4) packaging and sealing the pH modified noodle strings and thermally sterilizing at a temperature exceeding 100 deg.C. In the above steps, the gelatinizing treatment of the noodle strings may be carried out simultaneously with the acidic liquid immersion step.

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 raw noodles having excellent storability, taste and texture.

[0002]

BACKGROUND OF THE INVENTION With the recent trend toward simplification and full-scale orientation, noodles have become
For example, packaged noodles in a wet state (so-called “long-life noodles”) that can be cooked and eaten simply by pouring boiling water and have long-term storability have become popular in the market.

However, the "long-life noodles" found in the market are lacking in the stiffness and viscoelasticity of the noodles, and in reality, they do not have satisfactory quality.

In order to impart shelf life to these wet noodles, in addition to a bacteriostatic agent addition method, a retort sterilization method, etc., there is a method in which pH adjustment (pH adjustment to acidic side) and simple sterilization are used in combination. Is being considered and for udon
The latter method is often adopted.

However, the bacteriostatic agent addition method does not give an image to the consumer in terms of use of the additive, and the retort sterilization method causes the noodles to be so-called "retto-baked" because of the high temperature heat treatment. Besides being unfavorable,
The reality is that even when eating, the texture is far from that of raw noodles. Furthermore, in the method of using both pH adjustment and simple sterilization, the gluten viscoelasticity of wheat flour is lost, and in addition, the spreadability of the noodles is lost, and as a result, the noodles have a weak and firm texture, which is the so-called raw noodles. The reality was that the texture was not obtained.

Therefore, the present inventors have found that alginic acid and / or
Alternatively, by mixing alginate with noodles and performing acid treatment, even if it is a "long life noodle,"
A patent application (Japanese Patent Application No. 3-174129) has just been filed for a method for producing noodles that can impart "viscoelasticity".

However, in Japanese Patent Application No. 3-174129, although "waist" can be imparted to the noodles, the "flexibility" peculiar to raw noodles is slightly lacking, and "tongue feel (smoothness)" is slightly inferior. There was a problem.

Further, in order to impart long-term storability at room temperature by heat sterilization at a relatively low temperature, it is necessary to adjust the pH of noodles to an acidic range below a certain value (about 4.5). There was a drawback that the sour taste became stronger.

[0009]

[Means for Solving the Problems] Then, the inventors of the present invention have made an improvement study on the above-mentioned problems left in Japanese Patent Application No. 3-174129, which is shown in Japanese Patent Application No. 3-174129. Among the above steps, if the final sterilization step is performed at a temperature exceeding 100 ° C, preferably 105 to 120 ° C, the effect that "suppleness" and "smoothness" can be imparted can be obtained, and at the same time long-term storage P required for imparting sex
The inventors have found that H can be set to be slightly higher than in the case of conventional pasteurization, and as a result, the sourness of noodles can be alleviated, and the present invention has been completed. Further, when it is not necessary to alleviate the sourness of noodles, there is an advantage that the heating time can be shortened as compared with the conventional pasteurization.

That is, the present invention is a method for producing raw noodles having the above-mentioned characteristics, which comprises the following steps:
(1) Wheat flour or raw material powder containing wheat flour and starch as main components, alginic acid and / or alginate, an alkaline agent, and optionally salt and water, which are kneaded to give a weakly acidic to weakly alkaline pH. And (2) subjecting the noodle dough to noodle strands and subjecting it to α-ized treatment, (3) treating the noodle strands subjected to the α-ized treatment with an acid solution to adjust the noodle band pH to an acidic range, Next, (4) is a method for producing raw noodles, which comprises a step of packaging and sealing the pH-adjusted noodle strings, and then heat-sterilizing the noodle strings at a temperature of higher than about 100 ° C.

A second method of the present invention is a method for producing raw noodles, which comprises the step of simultaneously performing the gelatinization treatment of the noodle wire in the acid solution dipping step in the above steps.

Regarding the improvement of "suppleness" and "smoothness", the inventors of the present invention have made a three-layer structure of noodles by adding alginic acid and / or alginate only to the central layer. No. 251856 (related to Chinese noodles) and Japanese Patent Application No. 5-4954 (related to other noodles other than Chinese noodles) are also filed, but in this case also, a sterilization step exceeding 100 ° C. by forming three layers. Although it is possible to impart "suppleness" and "smoothness" to the noodles, even in these cases, it is possible to reduce the sourness of the noodles by performing a sterilization step at 100 ° C or higher. Of course.

The alkaline agent in the present invention is preferably a so-called alkaline agent for foods, excluding alkaline agents containing calcium, and examples thereof include sodium carbonate, potassium carbonate, sodium hydrogen carbonate, ammonium carbonate and sodium phosphate. One or a mixture of two or more of potassium phosphate, polyphosphate, condensed phosphate and the like can be used.

Here, the use of the alkaline agent makes it possible to further enhance the effect of imparting "waist" to the noodles by adjusting the pH of the noodle dough after cutting to about 6.5 to 9.0. What can be done (see Japanese Patent Application No. 3-174129, "Example 2", etc.), and when the alginic acid and / or the alginate is mixed with the noodle dough, they are dissolved under neutral to alkaline conditions, so that they are easy to handle. This is because.

The alkaline agent containing calcium is not preferable because when alginic acid and / or alginate is mixed with the noodle dough, the alginic acid reacts with calcium and gels, which makes it difficult to operate. . Therefore, it is also possible to use a calcium-containing alkaline agent under such a condition that such a reaction does not occur or the reaction does not occur.

As the alginate in the present invention, an alkali metal salt of alginic acid (for example, sodium alginate, potassium alginate, etc.), a magnesium salt, an ammonium salt and the like can be used. These alginate and alginic acid are commercially available products as appropriate. Can be used. The addition method may be powder as it is or may be added in advance as an aqueous solution, and can be appropriately selected.

The amount of alginic acid and / or alginate added depends on the relationship with other noodle ingredients in the noodle dough, for example,
It is appropriately determined in consideration of the amount of the alkaline agent added and the pH of the noodle dough based on it, the degree of acid solution treatment, the noodle quality of the product (strength of the waist, etc.), but usually about 0 for 1 kg of raw material powder. .5
g (about 0.05% or more) or more is preferable, and when the alginic acid component is less than about 0.05%, it is difficult to exert the effect of preventing softening of "waist" in raw noodles of the product,
On the other hand, if added excessively, the noodle quality becomes too strong,
The texture and taste become poor and the texture of raw noodles is impaired.

In the present invention, the gelatinization treatment of the noodle strings can be carried out by using a conventionally known method and apparatus such as boiling heat and steaming, and the acid solution treatment of the noodle strings is performed after the gelatinization treatment. A method of separately treating the noodle strings with an acid solution whose pH is adjusted (first method of the present invention), and a method of simultaneously treating the noodle strings with an acid solution in the same step (second method of the present invention). You can choose either. In the former method, dipping the noodle strings in an acid solution,
It can be carried out by applying / spraying the acid solution onto the noodle strings. In the latter method, the acid solution is added to the boiling water for boiling, and the acid solution is sprayed on the noodle strings during the cooking process. Alternatively, it can be carried out by spraying.

As the acid used in the acid solution treatment, acids that can be used in foods such as acetic acid, lactic acid, citric acid, malic acid and brewed vinegar can be appropriately selected and used. The conditions of the acid solution treatment can be appropriately set in consideration of the type and pH of the acid used, the pH of the noodle strips, the degree of long-term storability to be imparted, the noodle quality of raw noodles as a product, etc. It is essential that the pH of the noodle strings after treatment be acidic.

In the present invention, the alginic acid and / or alginate contained in the noodle strips are solidified by the acid solution treatment to form alginic acid, which forms a three-dimensional network structure in the whole noodles to form the noodle strips. "Viscoelasticity" and "waist" can be retained or strengthened, and at the same time, long-term storability can be imparted in order to adjust the noodle band to an acidic region. Therefore, the acid solution treatment according to the present invention can solve all of the problems which are conventionally trade-offs. Especially, from the viewpoint of imparting the "waist" to the noodles, the pH is about 6
The effect is remarkable below.

However, excessive acidification is not preferable because the sourness of the noodles becomes strong and the taste is impaired. Therefore, as for the problem of sourness, a method of treating in a state where the pH is as high as possible is preferable. However, for imparting long-term storability at room temperature, the water activity and pH of food and the heating conditions during sterilization are particularly important requirements. Generally, if the heating conditions are weak, it is necessary to lower the pH. For example, as disclosed in Japanese Patent Application No. 3-174129, in the case of foods such as raw noodles having high water activity, usually, if pH is 4.5 or less, sterilization at 100 ° C. for about 35 minutes is sufficient. But
When the pH is 4.5 to 5.0, the Fo value is 1 and the pH is 5.
In the case of 0 to 6.0, it is said that sterilization with an Fo value of about 1 to 2.5 is necessary. Here, the Fo value is 250 ° F1
A sterilization condition of Fo = 1, which is a sterilization condition corresponding to 1 minute, is 1 minute at 121 ° C., 3 minutes at 116 ° C., and 10 minutes at 111 ° C. (“Canning Bulletin Vol. 62,
No. 11 (pp.1097-1103) "and" Food Sanitation Research Vol. 36, No. 9 (pp. 21-3).
3), Japan Food Hygiene Association ”).

From this, it is necessary to increase the pH value in order to reduce the sourness of noodles. However, if the pH value is increased, the Fo value is increased, that is, the sterilization temperature is increased or the heating time is increased. It turns out that it needs to be long. From this point of view, the present application makes it possible to raise the pH value by heating at a temperature of more than 100 ° C., preferably 105 to 120 ° C., as a result, as a result,
It is possible to produce raw noodles with reduced sourness.

[0023] It seems that there is a contradiction between making the pH as high as possible to reduce the sourness of noodles and that acid treatment is necessary for the effect of alginic acid to give "numbness" to the noodles. However, in practice, the pH range necessary for expressing the "lowering" imparting action is sufficiently higher than the pH necessary for sourness reduction, and is not a problem. In other words, the expression of the "back" effect on the noodles of alginic acid, that is, the pH required for preparing the acid gel may be about 6 or less, but about 4.
This is because if the pH is 5 or more, the sourness to be sensed is obviously weaker than that of a product (raw noodle) having a pH of 5 or more.

On the contrary, when the sourness of noodles is not a problem, for example, in the case of a product in which the sourness of noodles is reduced by using an alkali agent during cooking, the noodle p
After adjusting H to about 4.5 or less, the sterilization time can be shortened as compared with the conventional one by combining the sterilization of the present invention exceeding 100 ° C., and the rawness having “waist”, “smoothness”, and “suppleness” at the same time can be obtained. It is possible to manufacture noodles.

Raw noodles produced by the present invention are commercialized as packaged raw noodles in a conventional bag, and are stored in a container such as polystyrene together with other seasonings and ingredients.
It can be in the form of so-called cup noodles. The present invention can also be applied to so-called semi-raw Chinese noodles having a reduced water content.

[0026]

【Example】

Example 1: Preparation method of alginic acid-blended noodles (Chinese noodles) Each step of the production method will be described below. It should be noted that the adjustment method below is an example of the present invention, and the manufacturing method of the present invention is not limited to this.

(1) Kansui 2.5 g, salt 15.0
g and 1.0 g of gardenia dye were dissolved in 340 ml of water to prepare kneading water. Next, flour (semi-strong flour) 1.0 kg
And 5.0 g of alginic acid, add the above kneading water,
It was kneaded for 15 minutes with a mixer.

(2) The above mixture was rolled by a rolling roll to form a 1.3 mm strip, and then a # 20 cutting blade was used to form a strip.

(3) The noodle strings were steamed for 2 minutes in a steamer under normal pressure, cut, boiled for 30 seconds, drained for 30 seconds, washed with water for 30 seconds, and drained for 30 seconds.

(4) The cotton wire prepared in the above step (3) was immersed in a lactic acid solution (concentration is appropriately adjusted; the results of examination under each condition are described in Example 3) for 1 minute, drained, and then white-squeezed. 20 g of oil was added per kg of noodles.

(5) Chicken wire 1 prepared in the above step (4)
80 g was enclosed in a pouch.

(6) The packaged noodles were heat-sterilized at a predetermined temperature (Example 2 describes the examination results under each temperature condition of 98 to 120 ° C.) and then cooled. Example 2: Effect of difference in sterilization temperature In the manufacturing method of Example 1, the sterilization temperature of (6) was changed as follows. The pH of the noodle strings before sterilization was adjusted to 4.7 by adjusting the lactic acid solution (4) to 4 g / l to 5 g / l.

The comparative control group was prepared in the same manner as in Example 1 except that alginic acid was not mixed in the step (1), and in addition to this point, the addition amount of citrus was 1.0 g. The same manufacturing method as in Example 1 was used.

In addition, sterilization conditions (temperature is temperature in sterilization pot)
Is 98 ° C, 35 minutes, 105 ° C, 83 minutes, 110
℃, 38 minutes, 115 ℃, 22 minutes, 120 ℃, 16
Min, 120 ° C., 27 minutes.

Each prototype was left in a refrigerator for 4 days, then noodles were placed in a styrene container, and hot water was poured for 1 minute, and then a tasting evaluation was performed. The results are shown in Table 1 below.

[0036]

[Table 1]

In Table 1, the temperature of the sterilization condition is that of the sterilization pot,
The time is the time from the time when the kettle temperature reaches the set temperature. On the other hand, the Fo value is a sterilization index value actually received by the product. This is because it takes time for the product temperature to rise to a predetermined value.

In Table 1, the judgment criteria for each test item are as follows.

(1) Judgment criteria of color tone, waist, suppleness, and smoothness Ten fully-trained tasting panelists performed tasting, and 5 (good), 4 (somewhat good), and 3 (normal), respectively. Two
(Slightly bad) and 1 (poor) were evaluated, and the average point was evaluated as follows.

Good ... 4.6 to 5.0 points Fairly good ... 3.6 to 4.5 points Normal ... 2.6 to 3.5 points Fairly bad ... 1.6 to 2.5 points Bad ... 1.0 ~ 1.5 points (2) Judgment criteria for unraveling The noodles are unraveled at the time of boiling back, and the following criteria are good: The noodle strings are sufficiently unraveled by putting the chopsticks once or twice. What is ... If you put the chopsticks 1-2 times, the noodle strings will be loosened. What is normal? If you put the chopsticks 3 times or more, there will be no trouble. The line does not completely unravel What is bad? The noodle strings do not disentangle in a dumpling-like shape even after adding chopsticks three or more times. As is clear from the results in Table 1, in the alginic acid-added group,
1 in comparison with the one sterilized by heating at 98 ° C for 35 minutes
Heat-sterilized at a temperature above 00 ° C, the "color tone", "unravel" and "waist" of the noodles were slightly weak, but the "suppleness" and "smoothness" of the noodles were improved. However, those that have been heat-sterilized at 120 ° C for 27 minutes (Fo = 5.6) do not have a commercial feel and are poorly colored (causing so-called "leto burn") and have no commercial value. became.

Further, the control group not mixed with alginic acid was not stiff and did not endure eating under all the conditions, and in comparison with that containing alginic acid was far superior in terms of "unraveling". It was

That is, unless the Fo value is set to a high value at a sterilization temperature of more than 100 ° C., preferably 105 to 120 ° C., the color tone, unraveling, and waist are of a sufficiently commercial value, and alginic acid is used. It can be seen that it is possible to improve the shortcomings of "long life noodles" that are mixed with each other, the lack of "suppleness" and "smoothness" of noodles.

Example 3: Effect on difference in noodle pH during sterilization In the production method of Example 1, the conditions of the lactic acid solution during sterilization (4) and the pH of the noodles thereby were set as follows. The temperature condition (6) is 115 ° C. for 13 minutes (F
o = 0.2) (only noodle strips pH 4.3), 115 ° C, 22
Minutes, (Fo = 1.4), or 115 ° C., 39 minutes, (F
o = 5.0) (a) Lactic acid was used, and a control product at 95 ° C. for 30 minutes was prepared.

The acid treatment conditions and the pH of the noodle strings before the sterilization are (a) an aqueous solution of 0 g / l lactic acid, and (b) an aqueous solution of 1.0 g / l lactic acid. Using noodle solution pH 6.2, (c) lactic acid 2.0 g / l aqueous solution, noodle string pH 5.6, (d) lactic acid 5.0 g /
noodle solution pH 4.7, (e) lactic acid 7.5 using an aqueous solution of 1
The noodle string pH was adjusted to 4.3 using a g / l aqueous solution. In addition, as a control, a noodle band having a pH of 4.3 was used for comparison.

Each prototype was left in a refrigerator for 4 days, then noodles were placed in a styrene container, and boiling water was poured for 1 minute. The criteria for each test item were the same as those in Example 2 above.

[0046]

[Table 2]

As a result, as is apparent from Table 2, the sourness of the noodles was not so preferable in the control group, but good results were obtained in the pH of 4.7 or more.

It should be noted that the lower the pH, the more likely it is to endure strong sterilization conditions. Even under the condition of Fo = 5.0, it can be eaten at pH 4.7, but it can withstand eating at pH 6.2 or above. It was not there. This is because it is considered that the acid treatment suppresses “retinotization”. Also, at pH 6.7, even when Fo = 1.4, extremely "stiffness", "unraveling" and the like became worse, which seems to indicate that the acid gel formation of alginic acid is not sufficient at this pH. . Therefore, it is understood that the pH in the sterilization condition is preferably in the range of about 4.5 to 6.0.

Example 4 Preparation of Udon Noodles were prepared according to the following procedure. That is, (1) 2.5 g of sodium carbonate, 5.0 g of alginic acid
Was dissolved in 370 ml of water to prepare kneading water. next,
0.9 kg wheat flour (medium strength flour) and 0.1 kg tapioca starch
The above kneading water was added to the mixture of, and kneading was performed for 15 minutes with a mixer (dough pH 7.4).

(2) The kneaded product was rolled with a rolling roll to form a 2.8 mm strip, and then a # 11 cutting knife was used to form a strip.

(3) The noodle string was steamed for 2 minutes in a steamer under atmospheric pressure to cut, boiled for 15 minutes in a 0.05 g / l lactic acid solution, drained for 30 seconds, drained for 2 minutes and drained for 30 seconds. I went.

(4) The cotton wire prepared in the above step (3) was immersed in a 6.5 g / l solution of lactic acid for 1 minute, and then drained. (Noodle line pH 4.7 before sterilization) (5) 220 g of the chicken wire adjusted in the step (4) was enclosed in a pouch together with 3 ml of white squeezing oil.

(6) The packaged noodles were sterilized by heating and then cooled.

In the above-mentioned method, the heat sterilization condition (6) was set to 115 ° C. for 30 minutes as the environmental condition of the noodles. As a comparative control, the heat sterilization condition is 98 ° C,
It was made for 35 minutes.

Each of the above prototypes was left at room temperature for one day and then
The noodles were put in a styrene container, poured into boiling water for 2 minutes, and then a tasting evaluation was performed. The criteria for each test item were the same as those in Example 2 above.

[0056]

[Table 3]

As a result, as is clear from Table 3, the noodles with heat sterilization conditions of 115 ° C. for 30 minutes were compared with the control product of 98 ° C. for 35 minutes. There was no difference, and on the other hand, improvements were seen in terms of "suppleness" and "smoothness", and the taste and texture were good.

[0058]

According to the present invention, similar to Japanese Patent Application No. 3-174129 previously filed by the present inventors, by adding alginic acid and / or alginate, pregelatinization treatment, and acid treatment, Alginic acid and / or alginate contained in noodle strings becomes coagulated alginic acid, which forms a three-dimensional network structure in the whole noodles to retain or strengthen the "viscoelasticity" and "waist" of the noodle strings. In addition, at the same time, long-term storability can be imparted because the noodle strings are adjusted to an acidic range.

In addition, there is "waist" obtained in Japanese Patent Application No. 3-174129, "difficult to spread hot water" and "long life noodles", and "suppleness" and "smoothness" are obtained by heat sterilization of the present invention above 100 ° C. It is also possible to improve the sourness of noodles, which was a drawback of "long life noodles".

Further, in terms of "unraveling" of noodles, it was confirmed that the present invention is superior to ordinary "long life noodles" in which alginic acid is not added.

When ordinary raw noodles are subjected to a high temperature treatment such as retort sterilization for the purpose of imparting storage stability, so-called "reto burn" occurs and the commercial value is remarkably reduced, but in the case of the present invention, it is about 120 ° C. Even if it is heated up to a long time, if it is not so long, the color tone of the noodles is slightly inferior, but it can have a sufficient commercial value. Also, if the pH is lowered too much, the sourness of the noodles becomes too strong, which is not appropriate, but if the pH of the noodles before sterilization is lowered to some extent (to about pH 4.5), it will be a little longer even under sterilization conditions of about 120 ° C. It can withstand sterilization for a long time and has a sufficient commercial value.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Mitsuyuki Tabuchi 4-1-1 Nishinakajima, Yodogawa-ku, Osaka City, Osaka Prefecture Nisshin Foods Co., Ltd.

Claims (4)

[Claims] 1. A method for producing raw noodles, which comprises the following steps: (1) wheat flour or a raw material flour containing wheat flour and starch as a main component, alginic acid and / or alginate, an alkaline agent, and if necessary. Knead salt and water,
A noodle dough exhibiting a weakly acidic to weakly alkaline pH is prepared, and (2) the noodle dough is used as a noodle string and subjected to an α-treatment, and (3) the noodle string subjected to the α-treatment is subjected to an acid solution treatment. , The noodle strip pH is adjusted to an acidic range, and then (4) the p
A method for producing raw noodles, which comprises a step of wrapping and sealing the H-adjusted noodle strings and then heat-sterilizing the mixture at a temperature exceeding about 100 ° C. 2. A method for producing raw noodles, which comprises the following steps: (1) wheat flour or a raw material powder containing wheat flour and starch as a main component, alginic acid and / or alginate, an alkaline agent, and if necessary. Knead salt and water,
A noodle dough exhibiting a weakly acidic to weakly alkaline pH is prepared, and (2) the noodle dough is made into noodle strips, and (3) the noodle strips are subjected to an acid solution treatment at the same time as the gelatinization treatment to make the noodle strip pH in an acidic range. And then (4) wrap the noodle strings with the adjusted pH.
A method for producing raw noodles, which comprises a step of performing heat sterilization treatment at a temperature higher than about 100 ° C. after sealing. 3. The pH of the noodle dough is adjusted to about 6.
The method for producing raw noodles according to claim 1 or 2, wherein the raw noodles are added in an amount of 5 to 9.0. 4. In the step of treating the noodle strings with an acid solution,
The noodle strings after the acid solution treatment have a pH of about 6.0 or less.
4. The method for producing raw noodles according to any one of 3 to 3.