JPS58183053A - Preservation of fresh noodle - Google Patents

Abstract

PURPOSE:To enable the long-term preservation of noodles, by sealing fresh noodles having properly controlled water-content, salt concent ration, pH value and propylene glycol content together with a disoxidation agent. CONSTITUTION:Fresh noodles having a water-content of >=28wt%, salt concentration of <=2wt%, pH value 4.5-6.0 and propylene content of 0-2wt% are sealed up together with a disoxidation agent such as sulfite, bisulfite, thiosulfate, dithionite, oxalate, etc. within a sealable container. The pH adjustment can be carried out by using acetic acid, malic acid, fumaric acid, citric acid, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION Unexploded @ relates to a method for preserving fresh class III. More specifically, the water content is 28 weight 4 or more, the salt content is J ~ 6.0
, This invention is a kind of preservation method K11l, which is characterized by the fact that the grain size is less than double and the pH value.

Udon, Japanese Soha, Chinese food - or! Karo 21st class l1I
It is said that type 1 is best eaten as soon as possible after boiling the raw type, that is, raw type, and eating it as soon as possible.

However, raw 5m5iFi has the disadvantage of being easily deteriorated and having a short shelf life.

However, even in fresh rice, rice with a higher water content, so-called hand-made rice with a high water content close to gIAI/L, is becoming preferred, and as a result, the shelf life tends to become shorter and shorter. It is in.

The cause of deterioration of raw materials with a high moisture content is often due to the growth of microorganisms that have been added to the raw material A during the manufacturing process.

Conventionally, in order to suppress the growth of these microorganisms, for example, the addition of chemically synthesized preservatives, heating HIM, and pH adjustment have been used.
, reducing the water content or increasing the amount of salt added. However, the usage amount of propylene glycol, which is widely used as a chemically synthesized preservative, is regulated, but the regulated value has little preservative effect, and it is said that it has almost no preservative effect in raw vM#I, which has a high moisture content. There were drawbacks.

In addition, the method of killing raw food by heating has the disadvantage that the unique and excellent flavor of raw food is lost. pHO11
In the case according to Section 11, there is a drawback that the pH must be lowered to such an extent that the taste of the raw product is reduced or that it becomes difficult to produce the raw product. Increasing the amount of salt is not recommended for maintaining the quality of the rice or for improving the taste, so the conventional 6 preservation methods were not suitable for masonry that has a high moisture content.

Tye oxygen absorbers have the effect of suppressing the growth of aerobic bacteria, so they are being applied to a type of preservation.
If only an oxygen scavenger was used, it would have little effect and the purpose could not be achieved. As a result of research, we have completed the present invention by preserving raw Sat with a specific oxygen scavenger.

In the method of the present invention, the moisture content of the raw materials is relative to the weight of the raw materials that are the products! 8 weight upwind, preferably 80 weight or more.

Also, the salt level is less than 2 weight.

If it is outside the range, the preservation effect will be poor, so it is not desirable.
．． Fuchibishinkunofu Ishi φ dripping 1hi1 0~244%
To adjust the pH in the present invention, use rn acid, malic acid, fumaric acid, citric acid, tartar-eliminating acid or salts thereof, or phosphorus! 11! Alternatively, it is possible to use food additives such as salt thereof.

Oxygen scavengers used include phosphite, difaic acid hydrogen salt, thiominjun salt, dithionite, cysitate, pyrogallol, longarinoto, glucose, cuprate complex, and ascorbic acid. acid, erythorbine l11 iron powder, zinc powder,
It is possible to use oxygen scavengers of any composition with various reducing substances such as aluminum powder as the main ingredient. As a packaging material, a packaging material laminated with a perforated glass film or a microporous film is preferably used.

In the method of the invention, the food is packaged in a substantially non-breathable packaging device. Put it in a container and seal it, but in this case 1! As a container, a container made of a packaging material with an oxygen permeability of 60 −/− · day · 11 m or less is used, specifically, a laminated film of vinylidene chloride coated poly 10 pyrene and polyethylene,
A container or tray thick container made of a laminated film of vinylidene chloride coated nylon and polyethylene, a laminated film of vinylidene chloride coated polyester and polyethylene, a laminated film of nylon and polyethylene, a laminated film of vinylidene chloride coated polyvinyl alcohol and polyethylene, Alternatively, the present invention will be described in more detail in the following KII example in which a PVC tray-type container with high gas barrier properties is used.

Implementation full Moisture content is 80 weight 11 Salt content is 1 weight - 1 and the pH of the paper is adjusted to soda salt & 4Kg11L7 raw 5! "N1OOftjl conversion" =!
Oxygen scavenger (Ageless F-50X,
(manufactured by Mitsubishi Gas Chemical) and heated at 26℃ relative ffl&
The traps were stored indoors at a temperature of 50 to 60 degrees Celsius, and the appearance and flavor were tested to confirm the preservation effect.The results are shown in Summary 111.

Comparison f41 The preservation effect was confirmed under the same conditions as in Example 1 for 100 ft of fresh udon noodles with a water content of 80 weights, a salt content of 11 weights, and a pH of a2. result t
- Comparative example 2 shown in Table 1: Water content: 80% by weight, salt content: 1% by weight 11
Next, a test was conducted on raw udon 1009 with a pH of &4 under the same conditions as in Example 1 without adding an oxygen absorber to confirm the effectiveness.

The results are shown in Table 1. Comparative Example 8 p) The test was conducted in the same manner as Comparative Example 2 except that fta was 2 to confirm the effectiveness.

The results are shown in Table 1. Summary 1 table Note - Two different riches Woman: Ya\ pervert +: Weird quality -1+: Completely altered

Claims (1)

[Claims] Moisture content is 28% by weight or more, salt is 1 da, t...
, C, O1 Straight is less than or equal to 2 arrogant, p) A method for storing sl types characterized by the value of i as t.