JPS58183054A - Preservation of fresh noodle - Google Patents

Abstract

PURPOSE:To elongate the shelf life of fresh noodles, by sealing fresh noodles having properly controlled water-content, salt concentration and propylene glycol content in a sealable container, and storing at 0-15 deg.C. CONSTITUTION:Fresh noodles are adjusted to a water-content of >=28wt%, salt concentration of <=2wt% and propylene glycol content of 0-2wt%. The noodles are sealed up together with a disoxidation agent such as sulfite, bisulfite, thiosulfate, dithionite, etc. within a sealable container made of a material having an oxygen permeability of <=50ml/m<2>.day.atm. The disoxidation agent is packed with a packaging material laminated with perforated plastic film or microporous film.

Description

[Detailed description of the invention] The present invention relates to a method for preserving raw noodles.

More specifically, if the water content is 28% or more,
This invention relates to a method for preserving raw noodles characterized by preserving them at 0°C to 15°C.

Noodles such as udon, Japanese soba, Chinese noodles, or macaroni are prepared by boiling raw noodles, then boiling them.
It is said that it is most delicious if eaten as early as possible.

However, raw noodles have the disadvantage that they are susceptible to deterioration and have a short shelf life.

Moreover, recently, even in fresh noodles, there has been a preference for takasuiga, which has a higher water content and is similar to so-called hand-made noodles, and as a result, the shelf life tends to become shorter and shorter.

The cause of deterioration of raw noodles with a high moisture content is often due to the proliferation of microorganisms in the raw materials or microorganisms attached during the manufacturing process.

Conventionally, in order to suppress the growth of these microorganisms, methods such as addition of chemically synthesized preservatives, heat sterilization, pH adjustment, reduction of water content, or increase in the amount of salt added have been used.

However, the amount of use of propylene glycol, which is widely used as a chemically synthesized preservative, is regulated;
There was a drawback that the preservative effect was small at the regulated value, and that it showed almost no preservative effect for raw noodles with a high moisture content.

In addition, the method of heating and sterilizing raw noodles has the disadvantage that the excellent flavor of the raw noodles is lost.

When adjusting the pH, there is a drawback that the pH must be lowered in the process where the flavor of the raw noodles is reduced or in the trenches where it is difficult to produce the raw noodles.

In addition, conventional preservation methods were not suitable for sake, which has a high moisture content, as increasing the amount of salt is not recommended for health reasons or for taste.

In addition, oxygen absorbers have the effect of suppressing the growth of aerobic bacteria, so they are applied to the preservation of noodles, but using only oxygen absorbers has little effect, and it is difficult to achieve the purpose. I couldn't do it.

As a result of intensive research into an excellent method for preserving raw noodles that does not have the drawbacks of these conventional methods, the inventor Hiro has completed the present invention by combining specific raw noodles with an oxygen absorber. .

In the method of the present invention, the moisture content of the raw noodles is 288% by weight or more, preferably 30% by weight or more, based on the weight of the raw noodles as a product.

Sulfuric acid/hydrogen salt, thiosulfate, dithionite, sulfuric acid jJ[, pyrogallol, longarinoto, cru:ff-su, copper 7-mine complex, ascorbic acid, elinorbic acid, iron salt, zinc powder, aluminum powder, etc. This refers to those containing various reducing substances as the main ingredient, and it is possible to use any of these compositions.

These oxygen scavengers are usually packaged in breathable packaging materials.

In this case, as the breathable packaging material, a packaging material laminated with a perforated plastic film or a microporous film is preferably used.

In the method of the present invention, raw noodles are placed in a substantially air-impermeable packaging container and sealed; however, in this case, the container is a container made of a packaging material with an oxygen permeability of 50 ml/rrl/day/atm or less. are used, specifically a laminated film of vinylidene chloride coated polypropylene and polyethylene, 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, Containers such as bags or trays made of a laminated film of polyethylene chloride coated with polyvinyl alcohol, or containers with gas barrier properties such as trays made of PVC are used.

In the method of the present invention, fresh noodles are stored in a sealed container at low temperature in a refrigerator, low-temperature warehouse, or cold storage, and the temperature in this case is 0°C to 15°C, preferably below 0°C.

By the method of the present invention as described above, it is possible to significantly extend the storage period of raw noodles.

The present invention will be explained in more detail with reference to Examples below.

Example 100 tons of raw udon noodles with a moisture content of 30% by weight - 1 salt content of 1% by weight were placed in a bag made of a laminated film of vinylidene chloride coated polypropylene film and polyethylene film, and an oxygen absorber (Ageless F- 50X:
(manufactured by Mitsubishi Gas Chemical) and stored in a low-temperature refrigerator at 10°C to confirm the preservation effect.

The results are shown in Table 1.

Comparative Example The preservation effect was confirmed in the same manner as in Example 1 except that no oxygen absorber was added.

The results are shown in Table 1.

Table 1 Sho: No abnormality +: Power occurs Ti; Completely transformed

Claims (1)

[Claims] Moisture content is 28% by weight or more, salt is concentrated, θ℃~
A method for preserving raw noodles characterized by storing them at 15°C