JPS5819269B2 - How to store Chinese noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for improving the shelf life of Chinese noodles by delaying their deterioration.

In recent years, the safety of food additives has come into question, and the use of synthetic sterilizers, synthetic preservatives, and other substances traditionally used for smallpox have been banned one after another, so the industry is struggling to develop highly safe preservatives. It was very sudden.

The present inventors have discovered that Huangbai, Huanglian, etc., which have been used by humans since ancient times, and their extracts significantly improve the shelf life of Chinese noodles, and thus meet the demands of the Chinese noodle industry. This is what I responded to.

Homologous plants related to the present invention include Rutaceae Amberjack,
Hirokunokihada, Obanokhinopoda, Amaranthica japonica, etc. (Yellow oak), Ranunculaceae Aurena, Seriba auren, Mitsuba auren, Kikuba auren, Tououaren, etc. (Yellow tree), Xanphoriza, Simplicisima, Barberry, Barberry, Hebinoporaz, Ahirohahehinoporaz, Nantene, etc., Tusturaceae costinium , Colombo et al. (hereinafter referred to as the subject plant).

). Huangbai and Huangren were known to have antibacterial properties, but their bitter taste was so strong that it was considered impossible to add them to food.

However, the boiled food of the present invention has been intensively researched, and when adding Huangbai, P4, etc. or its extract to Chinese noodles, the amount of Chinese noodles added can be adjusted to improve the preservative effect without feeling any bitterness. This is what we found.

In the present invention, in addition to using pulverized kale, extracts are used for the present invention.

Extracts can be obtained using methods such as extraction with boiling water, extraction with organic solvents such as methyl alcohol or ethyl alcohol, and extraction with an aqueous solution of organic or inorganic acids. Get what you deserve.

These extracts may also be further concentrated or dried into powder.

Many products have been known that exhibit preservative effects under acidic conditions, but these cannot exhibit their effects under neutral or alkaline conditions.

In this sense, for Chinese noodles, it is neutral or alkaline. be.

On the contrary, the preservative effect of the plant and its extract according to the present invention on Chinese noodles increases as the pH of the Chinese noodles becomes more neutral or alkaline.

Furthermore, although the Huangbai, Huanglian, etc. and their extracts according to the present invention are effective even in the acidic range if used in large amounts, they exhibit good preservative effects for Chinese noodles because they are neutral or alkaline. It is possible.

Since the plant and its extract according to the present invention have a yellow color, they will slightly discolor noodles even if used in an amount that shows a preservative effect, but since Chinese noodles are yellow in the first place, they can be used without any practical problems. I can do it.

In the present invention, substances that have the effect of improving food preservability include, but are not limited to, glycine, glycerin fatty acid esters, sucrose fatty acid esters, propylene glycol, glycerin, ethyl alcohol, sodium acetate, condensed phosphates, etc. It's not a thing.

In addition, depending on the type of Chinese noodles, during the manufacturing process, Huangbai, Huanglian, and other related plants or their extracts may be kneaded alone or in combination with other substances that have the effect of improving food preservation. One or more of these may be kneaded and immersed in one or more of the above solutions or sprayed onto the food surface, or immersed in one or more of the above solutions or sprayed onto the food surface. Good results can be obtained.

The dough for Chinese noodles is usually made alkaline by mixing alkaline substances such as kansui and alkaline phosphates.

Furthermore, when the subject plant or its extract is added to noodles, it exhibits more bacteriostatic properties against bacteria than against fungi such as mold and yeast.

In noodles that have been heat sterilized after packaging, mold, yeast, etc. are completely killed, and only heat-resistant bacteria remain, so the preservation effect is significantly improved.

However, with raw noodles that do not undergo a heating process, mold, yeast, etc. in the flour are transferred to the product as they are, so adding only the subject plant or its extract to the noodles cannot expect a great preservation effect.

However, substances that inhibit the growth of these fungi,
For example, when ethyl alcohol, propylene glycol, etc. are used in combination, the preservative effect is significantly improved compared to when they are added alone.

Reference examples of extraction from Huanglian and Huangbai are shown below.

Reference Example 1 (extraction example from Yellowtail) In a 50M tank, 10 kg of Yellowtail powder obtained by drying and powdering the plate diameter and roots of Yellowtail and 200 g of a 95% ethyl alcohol aqueous solution were added.
1 was added, heated to 70°C while stirring, and immediately cooled, and then pressed using a filter press to obtain liquid P.

Next, this was concentrated under reduced pressure to obtain 3 (l) of a concentrated solution.

Reference Example 2 (extraction example from Aspergillus orientalis) Into a 5,001 volume tank, add 10 yuan of Aspergillus powder, which is obtained by drying and powdering the bark of Aspergillus persica, with the cork layer removed, and 95% ethyl alcohol aqueous solution 2001, and heat to 70°C while stirring. After that, it is immediately cooled, and this is squeezed and filtered using a filter press to obtain P liquid 1901.

Next, this was concentrated under reduced pressure to obtain a concentrated solution of 1.1. Test example
1 Chinese noodles, No Nberg, intestinal stuffed sausages using the concentrated liquid of Temple Reference Example 2 - 0%, 0.17%, 0.34%, 0.6 for raw materials of kamaboko
The product was made into a product by adding 8% at a time, kept at 30°C, and tested for putrefaction, bitterness, and degree of coloration.

The results are shown in the following table.

This table shows that Karamushi Chinese noodles have a remarkable preservation effect compared to other food groups.

As the reason. This is thought to be because brine is used for Chinese noodles, so - is alkaline (pHs, s).

On the other hand, the pH of hamburger steak is 6.2, the pH of stuffed Vienna sausage is 6.2, and the pH of kamaboko is 1) H6.7, indicating that the negative phase extract concentrate has almost no preservative effect in these neutral ranges.

In addition, add 0.68% of the extract concentrate of Reference Example 2 to the food.
When added, it tastes slightly bitter, which poses a practical problem.

However, when the amount of additive was reduced to 0.34% or less, there was almost no problem with the taste of the product.

However, in foods with bland tastes such as kamaboko, even levels below 0.34% may cause taste problems.

EXAMPLES The contents of the present invention will be described in detail using Examples using the concentrates obtained in Reference Examples 1 and 2.

Example 1 - 25 kg of wheat flour (semi-strong flour), 2 sog of salt, 3 of Baume
Add 8.5 kg of kansui or the concentrated liquid obtained in Reference Example 1 or Reference Example 2 in the amount shown in Table 1 below, mix in the usual manner, roll to form noodle strings, and further steam and cool the mixture. After draining, the noodles are packaged and subjected to secondary heat sterilization at 85° C. for 30 minutes, and then cooled and rejected (hereinafter referred to as Mushi Chinese noodles).

) were then stored at 30°C and their decomposition status was observed.

As shown in Table 1, the results clearly show that the category to which the concentrated liquid obtained in Reference Example 1 or 2 was added has the effect of delaying spoilage, and as the amount added increases, the It was shown that the effect is large.

・Example 2 Wheat flour (semi-strong flour) 25kg, imperial salt 250g, Baume 3
Add 8.5 liters of water to this and add 125 ml of concentrated liquid (05% to wheat flour) according to Reference Example 2 (see Table 2), or add the additives shown in Table 2 and follow the usual method. After mixing and rolling, the noodles are made into noodle strings, which are then steamed, cooled, drained, packaged, and subjected to secondary heat sterilization at 85° C. for 30 minutes, and then cooled to produce a product (hereinafter referred to as Mushi Chinese noodles).

). Next, these were stored at 30°C and their decomposition status was observed.

As shown in Table 2, the results show that the concentration obtained in Reference Example 2 is effective in delaying spoilage even in the case where the concentration obtained in Reference Example 2 is mixed alone, but other substances that have the effect of improving food preservation are also mixed. When used together, they exhibited a synergistic effect that could not be seen with each alone.

Example 3: 25 kg of wheat flour, 500 I of salt, Hiryu brand powdered brine (manufactured by Oriental Yeast Industry Co., Ltd.) 30 (1, 7.75 liters of water)
The additives shown in Tables 1 and 3 are kneaded into each section (in the section where alcohol or glopylene glycol is kneaded and added, water corresponding to this addition amount is reduced), mixed in the usual manner, and rolled into noodle strings. The product is then packaged (hereinafter referred to as raw Chinese noodles).

).

Next, these were stored at 30° C. for up to 10 days and their decomposition status was observed.

As shown in Table 3, the results show that even the concentrate obtained in Reference Example 2 alone is effective in delaying spoilage, but other substances that have the effect of improving food preservability are mixed in. When used together, they exhibited a synergistic effect that could not be seen with each alone.

Claims (1)

[Claims] 1. Adding Chinese cypress, oriental plants, or their extracts alone or in combination with other substances that have the effect of improving food preservability, to Chinese noodles, and/or immersing Chinese noodles in the solution. A method of preserving Chinese noodles characterized by: