JPH09285263A - Packaged fresh type noodles and the production of the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a production method of a fresh type packaged noodle, especially Chinese noodle, capable of manifesting firm palate feeling, low in crabbing after soaking in hot water and capable of eating in a short time reconstitution. SOLUTION: This process includes mixing 30-45wt.pts of water to 100wt.pts of powdery raw material consisting of 60-90wt.% of wheat flour, 40-10wt.pts of processed starch such as etherized starch and cross-linked starch, mixing for 5-30 minutes under reduced pressure of <=400hPa, the raw noodle molded by extrusion at room temperature is steam sterilized under high pressure and high temperature, the water content is adjusted by adsorbing water, packaging.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing raw type packaged noodles, particularly Chinese noodles, which has elasticity, does not easily spread in hot water, and can be eaten in a short time even after being immersed in hot water and returned to hot water. Regarding

[0002]

2. Description of the Related Art Conventional raw noodles have no commercial value when they are sterilized by heating under pressure, because they turn brown and soften and lose their elasticity. Therefore, as a result of diligent research, the present inventors have adjusted the water content of raw noodles to a small amount, subjected to high temperature high-pressure steam sterilization treatment, and then adjusted the water content of the noodles to an optimum value, thereby improving the original noodles. It was confirmed that packaging noodles that can be stored for a long period of time while maintaining the flavor and texture can be manufactured, and the manufacturing technology for packaging noodles was established. (Japanese Patent Application No. 6-25
No. 0499)

However, although satisfactory results were obtained with respect to color, elasticity, flavor, and smoothness, there was a firmness even after dipping in hot water and returning to hot water, which made it difficult for the hot water to spread.
Moreover, regarding the point of producing a raw type packaged noodle that can be eaten in a short time, it was not possible to obtain a sufficiently satisfactory one simply by adjusting the water content of the raw noodle slightly.
Therefore, I researched raw type packaged noodles. For example, JP-A-3-143361 discloses a method in which gluten is contained in an amount of 7 to 17% by weight, kansai and water are added to a powder raw material composed of wheat flour, modified starch, etc., and the mixture is kneaded, and a noodle making roll and a rotary cutting blade are used. It is disclosed by JP-A-4-200361 that durum wheat flour or durum wheat semolina has tapioca raw starch, tapioca, which has a firmness after boiling in hot water and does not easily grow in hot water. By adding starch such as modified starch and water, kneading it under a reduced pressure condition of 400 mmHg or less, rolling and cutting raw noodles, boiled or steamed, and sterilizing by heating, it is firmer and smoother than conventional noodles. It is disclosed that a completely packaged noodle having a texture and a slow noodle elongation can be obtained.
No. 211851 gazette discloses a method of steaming a raw noodle produced by kneading and rolling a powdery raw material obtained by adding processed starch and β-starch to wheat flour, rolling the noodle into a noodle strip, and cutting the raw noodle. It is disclosed that noodles having an excellent texture can be obtained quickly and with less spread in hot water. However, even if the raw noodles obtained by these methods are sterilized by high-temperature high-pressure steam and the moisture content of the noodles is adjusted to an optimum value, there is sufficient elasticity after dipping in hot water and returning to hot water. It is difficult to produce a raw type packaged noodle that is difficult to produce and can be eaten in a short time, and further improvement was necessary.

[0004]

DISCLOSURE OF THE INVENTION The present invention is directed to the production of raw type noodles, particularly Chinese noodles, which have elasticity, are resistant to hot water elongation, and can be eaten in a short time even after being immersed in hot water and returned to hot water. The purpose is to provide a method.

[0005]

Means for Solving the Problems As a result of research conducted by the present inventors in order to solve the above-mentioned problems, a specific amount of wheat flour and a specific amount of modified starch composed of etherified starch and crosslinked starch are contained. Powdered raw material, mixed with less water than normal raw noodles and mixed, further stirred under specific depressurized conditions, the raw noodles extruded and molded without heating, after high temperature high pressure steam sterilization treatment, moisture It has been found that, by absorbing and absorbing the water content to adjust the water content and packaging, it is possible to obtain a raw type packaged noodle that has elasticity, does not easily spread in hot water, and can be eaten in a short time. Therefore, the present invention relates to flour 60-90.
To 100 parts by weight of a powder raw material containing 40% by weight of modified starch composed of etherified starch and cross-linked starch,
Add 30-45 parts by weight of water and mix, and further 400 hP
After stirring for 5 to 30 minutes under a reduced pressure of a or less, the raw noodles extruded without heating are subjected to high-temperature high-pressure steam sterilization treatment, and then moisture is absorbed to adjust the moisture content, and the noodles are packaged. Provided is a method for producing raw type packaged noodles. Hereinafter, the present invention will be described in detail.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The wheat flour used in the present invention is not particularly limited, but strong flour is preferable for Chinese noodles and medium flour for udon. The etherified starch used in the present invention refers to a starch having aging resistance and the like enhanced by introducing an ether group into the molecular chain of starch, and specific examples thereof include hydroxyalkyl starch and methyl starch. , Carboxymethyl starch and the like, and hydroxyalkyl starch is particularly preferable. The cross-linked starch used in the present invention is a starch whose stability to heat and the like is enhanced by cross-linking the molecular chain of starch with another molecule. Specific examples include phosphoric acid cross-linked starch. , Adipic acid crosslinked starch, etc., and phosphoric acid crosslinked starch is particularly preferable.

In the powder raw material used in the present invention, 6 flour is used.
It is suitable that the content is 0 to 90% by weight, preferably 70 to 80% by weight, and the modified starch is 40 to 10% by weight, preferably 20 to 30% by weight. The reason why the mixing ratio of wheat flour and modified starch is limited in this way is that if the modified starch is more than this range, the texture derived from the starch becomes too strong, and the noodle-like firmness and stickiness are impaired. This is because if it is less than the range, it will be difficult to return to hot water in a short time so that eating is possible.

The water to be added to the powder raw material is usually a saline solution or a citrus solution, and the salt concentration is 0.5 to 2% and the citrus concentration is 0.2 to 0.6%. Add to body material. Usually, when adding saline to the powder raw material, the pH of raw noodles is about 6.0 to 6.8, and when adding kansui solution (Chinese noodles), the pH of raw noodles is adjusted to prevent browning. Should be 8.2 or less. In the case of Chinese noodles, the original flavor and color of Chinese noodles can be obtained by adjusting the pH to 9.3 to 11.0 after sterilization with high temperature and high pressure steam. Further, to 100 parts by weight of the powder raw material, 3 parts of this aqueous solution was added.
Amounts of 0 to 45 parts by weight, preferably 30 to 35 parts by weight are suitable. The reason for limiting the water content in this way is that if it is more than this range, the noodles become too soft and the shape retention is deteriorated, and if it is less than this range, the amount of water added to starch and gluten is small, so that the food is eaten. This is because the feeling is inferior and extrusion by the extruder becomes difficult.

In the present invention, stirring under reduced pressure means stirring the whole while reducing the pressure so as not to exert a kneading effect in order to efficiently deaerate the mixed raw materials (hereinafter referred to as dough). The reason for stirring under reduced pressure is to deaerate so that the gluten is well connected and high in density when formed into noodles. Stirring under reduced pressure carried out in the present invention is performed at a degree of reduced pressure of 40
It is suitable to be 0 hPa or less, preferably 300 hPa or less, particularly preferably 150 hPa or less, and the stirring time is 5 to 30 minutes, preferably 15 to 20 minutes. The reason why the degree of pressure reduction is limited in this way is that if the pressure is larger than 400 hPa, the air will be mixed into the noodles too much to obtain the desired effect. Further, the stirring is performed for more than 5 minutes to sufficiently deaerate the dough, and the stirring is performed for less than 30 minutes to prevent the dough from drying.

In the present invention, the dough thus degassed is not heated, that is, is extruded at room temperature to give raw noodles. At this time, the extrusion pressure is 80 to 3
00 Kg / cm ² , preferably 150 to 250 Kg / c
It is suitable that it is m ² , particularly preferably 180 to 200 Kg / cm ² . The reason why the extrusion pressure is limited in this way is that when the pressure is lower than 80 kg / cm ² , the noodles become soft and a thin texture cannot be obtained.
If it is higher than Kg / cm ² , it cannot be handled by a general machine. In addition, the reason for extruding without heating is that heating is performed at the time of sterilization, and therefore double heating to prevent extra damage to the tissue is avoided.

In the present invention, it is obtained as described above.
The raw noodles that have been sterilized are sterilized under high temperature and high pressure.
Noodles by heating so that the water content of the noodles is not increased
Steam is used to suppress damage to the. Also,
Increased water content of noodles after sterilization by using steam
Can be suppressed to about 1.0 to 5.0%. On this occasion,
When air is mixed in the steam, the efficiency of sterilization decreases, so sterilization is performed.
It requires a longer time and is therefore more likely to turn brown.
It is preferable to use saturated steam because it is not good in taste.
New In addition, the above high-temperature high-pressure steam sterilization is carried out at normal temperature or
When storing, sterilization value F ₀= Line to be 4 or more
In this case, the sterilization condition is a temperature of 120 to 140.
℃, especially 125-135 ℃, 10 seconds to 10 minutes, especially
It is preferably 1 to 5 minutes. In this way, the sterilization conditions are regulated.
It is F to decide₀= 4 in less than 10 seconds
Must be sterilized at a high temperature of 140 ℃ or higher,
This is because uneven sterilization occurs and stable quality is not achieved.
Again F₀10 minutes to achieve = 4 below 120 ° C
The noodles have to turn brown or become harder
This is because the quality deteriorates. However, distribution and storage at low temperature
This is not the case when performing bacteriostatic treatment such as
Microorganisms that cannot be bacteriostatic by bacterial treatment (eg, mold, yeast
The minimum necessary sterilization that can kill () etc. should be performed.

Next, the F ₀ value will be described. The F value is the time (minutes) required to kill a specific microorganism at a constant temperature in a defined medium, and the F value greatly differs depending on the type of microorganism. Among them, the F ₀ value is an F value in the case of targeting spores of Clostridium botulinum having particularly high heat resistance, and is a value obtained by converting the sterilization temperature at 121.1 ° C. Note that the sterilizing effect differs depending on the temperature, and in an actual system, sterilization progresses even when the temperature is raised and when cooled, so the sterilization is not performed at a constant temperature. Therefore, when the bactericidal effect of 121.1 ° C is 1, the lethal rate is the number showing the same bactericidal effect at different temperatures, and the bactericidal value is the lethal rate and bactericidal value corresponding to time and temperature. By expressing the function of by the integrated value,
The sterilization effect under different conditions (sterilization temperature, sterilization time) is compared. That is, by expressing the condition that is an index that can kill various microorganisms as a bactericidal value, various temperatures,
Can be converted to time.

The sterilized noodles are then allowed to absorb water to adjust the water content. The water content may be adjusted after cooling by air cooling or the like, but it is preferable to cool and adjust while allowing the noodles after heat sterilization to absorb water. This is because the higher the noodle temperature is, the higher the water absorption efficiency is, and the higher the noodle cooling rate is, so that the noodles can be obtained with good quality. When the water content is adjusted to adjust the water content and at the same time, cooling is performed under pressure in order to prevent the water content in the noodles from bumping and expanding. The term "under pressure" as used herein means a pressure equal to or higher than the water vapor pressure at the product temperature. For example, when the temperature is 130 ° C, the gauge pressure is 1.8 kg / c.
It means that it is under a pressure of m ² or more. In addition, regarding cooling, it is sufficient to lower the noodle product temperature until the temperature at which water does not boil under atmospheric pressure, that is, below 100 ° C, and the higher the temperature of water to be absorbed, the higher the water absorption efficiency.
It is preferable to use the front and rear ones.

In the present invention, since the noodles are in an open state, cooling and moisture adjustment are carried out under aseptic conditions, and aseptic water or aqueous solution is used in order to obtain packaged noodles which can be stored for a long period of time. There is a need. The water content after adjusting the water content is
It is preferably 40 to 75% by weight, based on the weight of the noodles, particularly 50 to 75% by weight in the case of noodles reconstituted with a cup,
For boiled noodles, the amount is preferably 40 to 70% by weight.
The reason for defining the water content in this way is that if it is less than 40% by weight, it is difficult to obtain a cooked feeling and it takes a long time to return. This is because the firm texture of boiled rice cannot be obtained.

The adjustment of the water content includes a method of immersing the noodles in water or an aqueous solution, a method of spraying water or an aqueous solution on the noodles, and the like. The soaking time and the spraying time greatly vary depending on the type of noodles, the manufacturing method, the thickness, the temperature of the soaking solution, and the temperature of the noodles before soaking, and thus are individually determined depending on the object to be produced. An example is as follows.

[Table 1] Noodle temperature Water (solution) temperature Water absorption method Water absorption time Cup noodle 90 ° C 80 ° C Immersion 30-60 seconds 〃 120 ° C 80 ° C Spray 30-120 seconds Boiled noodles 90 ° C 80 ° C Immersion 10-30 seconds 〃 120 ° C 80 ° C Spray 10-60 seconds

Further, each noodle can be adjusted to an appropriate pH by adding an alkaline substance to the aqueous solution used for adjusting the water content and absorbing the water. For example, for Chinese noodles, the pH that was kept low in the heat sterilization process
It is adjusted to 9.3 to 11.0, preferably 9.5 to 10.5. The reason why the pH is regulated in the Chinese noodles in this way is that if it is less than 9.3, the flavor which is typical of Chinese noodles is lacked, and the firmness of the noodles peculiar to Chinese noodles cannot be obtained. If it is higher than this, the alkalinity becomes too strong, which is not preferable in terms of flavor and causes an ammonia odor. The pH of Chinese noodles is adjusted to 0.5 to 4%, preferably 1.0 to 4.0%.
It is preferred to use an aqueous solution of 10% brine. The pH of noodles is measured as follows. First, for noodles, part 5
Add twice the amount of distilled water, stir with a mixer for 1 minute, and grind. Then, the pH is measured without stirring.

In the present invention, the noodles sterilized and adjusted in water content are in an open state, so it is preferable to sterilize the noodles in the next packaging step. For example, the noodles whose water content has been adjusted are moved to a sterile room or a clean bench, and filled into a sterilized packaging material or container, which is then sealed. As a filling method, for example, there is a method of filling a noodle tray with a noodle mass and sealing the upper portion with a sheet, or a method of filling an airtight pouch with the noodle mass and sealing the mouth portion of the pouch. The packaging material or container used in this step is not particularly limited as long as it can maintain a sterile state by sealing.

[0018]

EFFECTS OF THE INVENTION According to the method of the present invention, even after being immersed in hot water and returned to hot water, a raw type packaged noodle which has elasticity, does not easily spread in hot water, and can be eaten in a short time, particularly excellent raw Type Chinese noodles can be obtained. Next, the present invention will be described with reference to examples.

[0019]

【Example】

[Example 1] (Manufacturing method of Udon) 100 parts by weight of powder raw material containing 70% by weight of medium strength flour and 30% by weight of processed starch consisting of hydroxyalkyl starch and phosphoric acid cross-linked starch in a weight ratio of about 2: 1. 3% saline solution 40
Parts by weight were added and mixed into powder with a mixer. After this, 2
After stirring for 15 minutes under a reduced pressure of 50 hPa, the temperature was 35 ° C.
150kg / cm ² by the extruder at the temperature of
The noodles were extruded under the pressure of 1 to obtain the raw noodles of the present invention. The raw noodles were sterilized by heating under pressure at 130 ° C. for 1 minute, then immersed in the saline solution to adjust the water content to 70% by weight and packaged. The obtained udon was soaked in boiling water for 1 minute, concentrated soup for udon was added, and a sensory evaluation was conducted. As a result, favorable hardness and elasticity as udon were confirmed.

[Example 2] (Production method of Chinese noodles) 70% by weight of strong flour, 30% by weight of processed starch consisting of hydroxyalkyl starch and phosphoric acid cross-linked starch in a weight ratio of about 2: 1.
To 100 parts by weight of the powder raw material containing and, 32 parts by weight of an aqueous solution in which 1% of salt and 0.3% of kansui were dissolved were added and mixed. After stirring for 15 minutes under a reduced pressure of 250 hPa,
180 kg / in an extruder at a temperature of 35 ° C
The noodles were extruded at a pressure of cm ² to obtain raw noodles of the present invention.
The raw noodles were sterilized by heating under pressure at 130 ° C. for 1 minute, and then immersed in a 2% aqueous kansai solution to adjust the water content to 55% by weight and packaged. After the obtained Chinese noodles were immersed in boiling water for 1 minute, concentrated soup for Chinese noodles was added and a sensory evaluation was conducted. As a result, favorable hardness and elasticity as Chinese noodles were confirmed.

Claims (5)

[Claims] 1. To 100 parts by weight of a powder raw material containing 60 to 90% by weight of wheat flour and 40 to 10% by weight of modified starch composed of etherified starch and crosslinked starch, 30 to 45 parts by weight of water is added and mixed. , Further under reduced pressure of 400 hPa or less 5
After stirring for 30 minutes, the raw noodles extruded without heating are
A method for producing a fresh-type packaged noodle, which comprises sterilizing at high temperature and high pressure steam, and then absorbing moisture to adjust the moisture content and packaging. 2. The extrusion molding pressure is 80 to 300 kg /
The method for producing a raw type packaged noodle according to claim 1, wherein the method is cm ² . 3. The method for producing a raw type packaged noodle according to claim 1, wherein the etherified starch is a hydroxyalkyl starch. 4. The method for producing a raw type packaged noodle according to claim 1, wherein the crosslinked starch is phosphoric acid crosslinked starch. 5. The method for producing raw type packaged noodles according to claim 1, wherein an aqueous kansui solution is added instead of water.