JPH10127240A - Production of quickly boiled packaged noodle and apparatus therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prepare noodles both as quickly boiled noodles simply cookable in a shorter time than that of a standard pregelatinization boiling time from a state of dried noodles or raw noodles and as sanitary packaged noodles preservable for a long period and enable the automatic mass production thereof. SOLUTION: This method for producing quickly boiled packaged noodles comprises a step for measuring retrograded noodles into a unit amount of packaging, a step for boiling the packaged noodles in a time required for pregelatinizing the surfaces of the retrograded noodles, a step for primarily packaging the boiled noodles in a water draining bag and producing primarily packaged noodles, a step for cooling the primarily packaged noodles with a shower of cold water, a step for immersing the primarily packaged noodles in a phosphate formulation solution at pH 10-13, a step for carrying out the water draining treatment of the primarily packaged noodles by jetting sterilized cold air thereon, a step for performing a hermetically sealed secondary outer packaging in one to several of the primarily packaged noodles and a step for refrigerating or freezing and preserving the resultant primarily packaged noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dried noodles such as udon, buckwheat or spaghetti, or raw noodles (cut noodles).
And a device for automatically mass-producing early-boiled packaged noodles that can be easily cooked in a short period of time and that can be stored for a long period of time without impairing the taste and texture, etc. Things.

[0002]

2. Description of the Related Art Generally, noodle products such as udon, buckwheat, spaghetti, etc. are mainly used in restaurants for distribution in manufacturing and distribution unless they are packaged in units of one to several servings. It is of a nature that does not allow for adequate merchandise. The above-mentioned noodle products are generally cooked for one to several meals from the state of dried noodles or the like immediately before eating them, and therefore there is a problem that cooking takes a long time. To cope with such a problem, only the surface portion of β noodles such as dried noodles and raw noodles is boiled for a short time to obtain α
Fast-boiled noodles are used in which water is absorbed from the outside of the pregelatinized layer to the inside of the β-noodle portion, and when it is eaten, it can be cooked by heating for a short time.

[0003] However, when the noodles are stored in a basket or other container and stored, the noodles absorb water accumulated in the contact portion with those containers and partially swell white. In addition to losing the commercial value, the noodle strings adhere to each other and the subsequent processing becomes difficult.In addition, since the inside of the noodle strings is not pregelatinized, the physical properties are not supple and all the processing is done manually. Otherwise, packaging and storage are difficult. Therefore, it is difficult to supply a large amount of the above-mentioned quickly boiled noodles by automating a series of processes including the appropriate packaging and the packaging process. In addition, since the rapidly boiled noodles whose surface has been pregelatinized are in a state in which various germs are very easy to propagate, there is a problem that sufficient consideration on food hygiene is required when automatically mass-producing the noodles. Was.

[0004]

The technical problem of the present invention is that noodles such as udon, buckwheat or spaghetti can be easily prepared in a shorter time than the standard pregelatinized boiling time from the state of dried noodles or raw noodles. It is an object of the present invention to provide a method and an apparatus for manufacturing quickly-boiled packaged noodles which can be automatically cooked as quickly boiled noodles that can be cooked and that can be mass-produced automatically as packaged noodles that are hygienic and can be stored for a long time. .

[0005]

Means for Solving the Problems To solve the above-mentioned problems, the method of the present invention for producing quickly-boiled packaged noodles is basically a process of weighing β-noodles consisting of dried noodles or raw noodles into a packaging unit amount. A step of boiling the β-noodle for a boiling time necessary for the surface thereof to be gelatinized; a step of putting the boiled noodles into a drainage bag made of a nonwoven fabric and primary packaging to produce a primary packaged noodle; Washing the primary packaged noodles with cold water and cooling; immersing the cooled primary packaged noodles in a phosphate formulation solution having a pH of 10 to 13 for bacteriostatic preservation; A step of draining by injection of sterilized cold air; a step of applying one or several primary wrapped noodles to a hermetically sealed secondary wrapping with a synthetic resin sheet; and refrigeration or Freezing and preserving. It is intended to.

The draining bag is suitably formed of a nonwoven fabric in which high-density polyethylene fibers are mainly arranged vertically and horizontally and bonded to each other.

[0007] In the above-mentioned method for producing quickly-boiled packaged noodles, it is appropriate to use, as a phosphate preparation, a preparation mainly containing a solution obtained by mixing trisodium phosphate and tripotassium phosphate.

[0008] Further, the apparatus for producing packaged noodles of the present invention is a measuring device for measuring β-noodles consisting of dried noodles or raw noodles in a unit amount of packaging; a boiling method for boiling the β-noodles for gelatinization of the surface. Apparatus; Primary packaging apparatus for producing primary packaging noodles by putting the boiled β noodles into a drainage bag made of nonwoven fabric and producing primary packaging noodles; Water cooling apparatus for washing and cooling the primary packaging noodles with cold water;
A formulation dipping device for immersing the primary packaged noodles in a phosphate formulation solution; an air-cooled drainer for draining the primary packaged noodles in a phosphate formulation solution by injecting sterilized cold air;
A secondary packaging device for applying one or several primary wrapped noodles to a hermetically sealed secondary wrapping with a synthetic resin sheet; and, between each device up to the secondary wrapping device, Transfer device for transferring to a stage device.

[0009] According to the method and the apparatus for manufacturing the rapidly boiled packaged noodles, in particular, the step of primary packaging in a draining bag following the step of boiling the β-plane and the step of dipping in a phosphate preparation solution are performed. Since it is provided, it is possible to realize the automation of the production of the packaged noodles which is excellent in taste, texture and the like, and is boiled quickly. That is, in the boiling step, the noodles are boiled for pregelatinization of the surface, and in a state in which the noodles that are not originally supple are relatively soft, are immediately put into a drainage bag made of a nonwoven fabric for primary packaging. Therefore, primary packaging with a bag suitable for draining becomes possible, and as a result, the production of the pre-boiled packaged noodles can be automated. In addition, since the primary packaged noodles are finally drained by spraying with sterilized cold air, the surface of the noodles does not swell white due to partial excessive water absorption. In addition, pH 1
Since the bacteria are removed by immersion in a phosphate preparation solution having an alkalinity of 0 to 13, it is sanitary and can be stored for a long period of time.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the method and apparatus of the present invention will be described below in detail with reference to the drawings.
And FIG. 2 shows the configuration of the apparatus for manufacturing the quickly-boiled packaged noodles of the present invention. In the figure, 2 is a measuring device for measuring dried noodles in a unit amount, 4 is a boiling device for boiling dried noodles, and 6 is a boiling device. A primary packaging device for performing primary packaging on the finished noodles, a water cooling device 8 for washing and cooling the primary packaging noodles with a shower of cold water, a formulation dipping device 10 for dipping the primary packaging noodles in a phosphate formulation solution, and a phosphate dipping device 12. An air-cooled drainer for draining the primary packaged noodles immersed in the formulation solution by injecting sterilized cold air, a secondary packaging device 14 for applying a secondary outer package to the primary packaged noodles, and 16, 18, and 20 for each of the preceding steps 1 shows a transfer device for transferring from the first step to the next step.

The weighing device 2 is composed of two automatic weighing machines 22. The weighing device 2 is for automatically weighing β noodles composed of dried noodles such as udon, buckwheat, or spaghetti or raw noodles (cut noodles) into packaging units for one to several meals. The unit amount is a primary packaging machine 6 described later.
Can be appropriately adjusted as a unit amount of the primary packaged noodle produced in the above. Then, the β noodles weighed to a unit amount by the pair of automatic weighing machines 22 are respectively stored on the left and right in a bucket (not shown) on the transfer device 16 and transferred to the boiling device 4. Here, two automatic weighing machines 22 are used in relation to the processing capacity of the next-stage boiling device 4 and below.
Is shown, but needless to say, it is not always necessary to provide two units.

The β transferred to the boiling device 4 by the transfer device 16
The noodles are boiled in boiling water for a required boiling time while being transferred in the tank of the boiling device 4 by the transfer device 16. The boiling time of the noodles in the boiling device 4 is the time required for the surface of the β-noodles to be turned into α, and is generally １ ／ to ６ of the standard boiling time for dried noodles or the like. , More preferably 1/4 to
It is appropriate to set the time to 1/5. In addition, the boiling time of the dried noodles or the like can be appropriately adjusted by adjusting the tank length of the boiling device 4 or the transport speed of the transfer device 16 traveling in the boiling device 4.

The noodles heated for the required boiling time in the boiling device 4 are dropped from the bucket on the transfer device 16 by a unit amount through the shooter 62 of the primary packaging device 6, and the noodles in the primary packaging device 6 are removed. It is put into a draining bag made of a nonwoven fabric made of a synthetic resin such as polyethylene held below, and is immediately subjected to primary packaging. Then, the primary packaged noodles on which the primary packaging has been performed are cooled by a shower of cold water while being transported on the transfer device 18 of the water cooling device 8. Although the washing and cooling by the shower is very preferable in terms of hygiene, the washing and cooling by immersion in cold water can be performed in consideration of hygiene.

The primary packaged noodles cooled by the water cooling device 8 are transferred from the transfer device 18 to a transfer device 20 running in a liquid tank 100 of the preparation dipping device 10. The liquid tank 100 is filled with a 1% solution of a phosphate preparation having a pH of 10 to 13, and the primary packaging noodles are immersed in the solution for 20 to 30 seconds to perform a bacteriostatic treatment. The shelf life of the noodles is improved. In addition, if the hydrogen ion concentration (pH) of the phosphate preparation is in the range of 10 to 13, it is possible to obtain a sufficient bacteriostatic or eradication effect.
More preferably, it is appropriately set to 11 to 12.

The above-mentioned phosphate preparation is mainly composed of a solution obtained by mixing trisodium phosphate and tripotassium phosphate. In addition, a polysaccharide for preventing adhesion of noodle strings,
Seasonings for flavor control are prepared. In addition, if the ratio of trisodium phosphate and tripotassium phosphate in this solution is in the range of 0.5: 9.5 to 3: 7, it is possible to suppress the decrease in the flavor of the noodles as much as possible. Although it is possible, the lowering of the flavor can be most suppressed when the ratio is more preferably about 1: 9.

Further, in order to prevent a decrease in the phosphate preparation solution due to immersion of the primary packaged noodles and a decrease in the concentration of the solution due to moisture adhering to the primary packaged noodles when cooled by the water cooling device 8, Since the salt preparation has a large specific gravity, a circulation path 104 in which a circulation pump 102 is interposed is provided in the liquid tank 100 as shown in FIG. 100 is constantly circulated to prevent sedimentation, and a fixed amount pump 108 whose flow rate is controlled from a stock solution tank 106 attached to the circulation path 104.
Add the formulation solution at to maintain the appropriate concentration.

Here, the concentration of the above-mentioned phosphate preparation is not limited to the above-mentioned 1%, but the kind of noodle to be immersed, the mixing ratio of trisodium phosphate and tripotassium phosphate, the hydrogen ion to be set The concentration can be appropriately adjusted according to the concentration, the time for immersing the noodles in the solution, and the like.

Further, as shown in FIG. 4, in order to prevent a temperature rise of the phosphate preparation solution caused by immersing the primary packaged noodles, as shown in FIG.
In the water cooling device 8, heat exchange may be performed through a water pipe 110 for supplying cold water for a shower 82 for washing and cooling the primary packaged noodles.

The primary packaged noodles immersed in the phosphate preparation in the preparation immersion apparatus 10 are subjected to a draining treatment with sterilized cold air in an air-cooled draining apparatus 12. The cold air is obtained by cooling the air introduced through the sterilization filter with a cooler. By the injection of the cool air, excess water attached to the draining bag of the primary packaging is removed, and it is possible to prevent excessive moisture from being absorbed in a part of the noodles. Then, the primary wrapped noodle is subjected to hermetic secondary wrapping with a synthetic resin sheet such as polyethylene in the secondary wrapping device 14 at the next stage. In the step of the secondary packaging, the secondary packaging can be applied to an appropriate number of noodles weighed in a unit amount by the measuring device 2 within a range of one to several.

According to the method and the apparatus for manufacturing the quickly-boiled packaged noodles, in particular, the step of primary packaging in a draining bag following the step of boiling the β-plane and the step of dipping in a phosphate preparation solution are performed. Since it is provided, it is possible to realize the automation of the production of the packaged noodles which is excellent in taste, texture and the like, and is boiled quickly. That is, in the boiling step, the noodles are boiled for pregelatinization of the surface, and in a state where the noodles that are not originally supple are relatively soft, the noodles are immediately put into a drainage bag made of non-woven fabric for primary packaging. Therefore, primary packaging with a bag suitable for draining becomes possible, and as a result, the production of the pre-boiled packaged noodles can be automated.

Further, since the primary packaged noodles are finally drained by spraying with sterilized cold air, the surface of the noodles does not swell white due to partial excessive water absorption. Furthermore, since the bacteria are removed by immersion in an alkaline phosphate solution having a pH of 10 to 13 for bacteriostatic preservation, it is hygienic and can be stored for a long period of time.

[0022]

EXAMPLES Hereinafter, specific examples in which packaged noodles are prepared by boiling according to the method of the present invention and cooked will be described.

As dry noodles, 110 g of 1.8 mm-diameter dried spaghetti was used, and the dried spaghetti was heated for 2 minutes and 30 seconds, which is 1/4 of the standard pregelatinized boiling time. Then, the heated spaghetti was sealed in a draining bag made of a nonwoven fabric made of polyethylene and subjected to primary packaging.
This primary packaging was performed in a warm and soft state of the noodles, so that the noodles could be easily broken without breaking. Next, the primary-packaged noodles were cooled in a shower of cold water for 20 seconds, and then placed in a liquid tank filled with a 1% solution of a phosphate preparation (ratio of trisodium phosphate and tripotassium phosphate 1: 9) for 30 seconds. After immersion, the filter was sterilized with cold air and sprayed to drain. The drain bag did not retain excess moisture between itself and the encapsulated spaghetti, effectively preventing excessive moisture absorption into the spaghetti. Next, the primary packaged spaghetti was subjected to a hermetic secondary envelope with a synthetic resin sheet, and further refrigerated at a temperature of 5 ° C. for 10 days. The spaghetti manufactured as the pre-boiled packaged noodles absorbed water to the inside and weighed about 200 g.

The thus prepared early-boiled spaghetti prepared by boiling for 1 minute and the same type and the same amount of dried spaghetti prepared by boiling for 10 minutes which is the standard pregelatinized boiling time are prepared. The two were compared by eating with a warm sauce, but there was no difference between the two in appearance, freshness, taste, chewy texture and firm texture. That is,
The cooked spaghetti manufactured by the manufacturing method according to the present invention can be cooked in about 1/10 of the standard pregelatinized boiling time from dried spaghetti, and can be used for refrigerated storage for 10 days and various abuse tests. Regardless, there was no difference in appearance, freshness, texture, etc. as compared with the one prepared from dried spaghetti immediately before, and it was confirmed that automation of the production of fast-boiled packaged noodles excellent in taste and texture could be realized.

[0025]

As is apparent from the above, according to the method and apparatus for producing the quickly boiled noodles of the present invention, even if they are refrigerated or frozen for a long time, they have the same appearance and appearance as the noodles cooked immediately before from the dried noodles. This makes it possible to automate the manufacturing process of fast-boiled noodles having freshness, texture, and the like, and capable of cooking in a short time of about 1/10 of the standard α-boiled time from dried noodles.

[Brief description of the drawings]

FIG. 1 is an explanatory diagram showing the configuration of a device for producing a rapidly boiled packaged noodle of the present invention.

FIG. 2 is a plan view of FIG.

FIG. 3 is an explanatory view showing details of a preparation immersion apparatus.

FIG. 4 is an explanatory view showing details of a water cooling device and a preparation immersion device.

[Description of Signs] 2 Measuring device 4 Boiling device 6 Primary packaging device 8 Water cooling device 10 Formulation immersion device 12 Air-cooled draining device 14 Secondary packaging device 16, 18, 20 Transfer device

Claims (4)

[Claims] 1. a step of weighing β noodles consisting of dried noodles or raw noodles into a packaging unit amount; a step of boiling the β noodles for a boiling time necessary for the surface thereof to be pregelatinized; A primary packaging noodle is manufactured by throwing into a drainage bag made of a nonwoven fabric to produce primary packaging noodles; a step of washing and cooling the primary packaging noodles with cold water;
A step of immersing in a phosphate preparation solution of 0 to 13; a step of draining the primary packaged noodle immersed in the phosphate preparation solution by spraying sterilized cold air; A method for producing early-boiled packaged noodles, comprising: a step of applying a secondary package that is airtight with a sheet; and a step of refrigeration or freezing and storing the packaged primary packaged noodles. 2. The method according to claim 1, wherein the draining bag is formed of a nonwoven fabric in which high-density polyethylene fibers are mainly arranged vertically and horizontally and bonded to each other. . 3. The method according to claim 1, wherein said phosphate preparation is prepared mainly from a solution obtained by mixing trisodium phosphate and tripotassium phosphate. Manufacturing method. 4. A measuring device for weighing β noodles consisting of dried noodles or raw noodles in a packaging unit amount; a boiling device for boiling the β noodles for pregelatinizing the surface; A primary wrapping device for performing primary wrapping by introducing the wrapping into a primary packaging noodle; a water cooling device for washing and cooling the primary wrapping noodles with cold water; a formulation immersion device for immersing the primary wrapping noodles in a phosphate formulation solution; An air-cooled drainer that drains water by spraying sterilized cold air onto the primary packaging noodles immersed in a salt solution; secondary packaging in which one or several of the above primary packaging noodles are hermetically sealed with a synthetic resin sheet. A device for transferring the noodles processed in the preceding stage to the next stage device between the respective devices up to the secondary packaging device;