JPS5912264B2 - Manufacturing method for packaged boiled noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing packaged boiled noodles that have a good shelf life at room temperature. This method involves absorbing a considerable amount of water and then subjecting it to normal retort processing, and its purpose is to produce high-quality packaged boiled noodles that do not use preservatives and do not deteriorate in texture even after pressure sterilization. is to provide.

Most conventional boiled noodles that can be distributed at room temperature utilize the bactericidal or bacteriostatic effect of hydrogen peroxide or other antibacterial agents, which not only have no nutritional value but also reduce the flavor of the boiled noodles. In addition, it may contain substances that are pharmacologically undesirable.

Room-temperature distributed foods that do not use antibacterial agents include supplies and retort foods, but if this technology is applied directly to boiled noodles,
The quality of the noodles deteriorates significantly, making it impossible to make them to your satisfaction.

That is, since retort processing involves high temperature and high pressure processing, even if this is applied to the processing of ordinary packaged noodles, only products with deteriorated quality will be obtained.

The present inventors have completed the present invention as a result of studying a manufacturing process for producing boiled noodles that can maintain quality that can withstand pressure and heat sterilization treatment without using antibacterial agents.

Each step will be explained in detail below.

First, the noodles in the present invention refer to Japanese noodles, Chinese noodles, pasta, and the like.

The first step in the present invention is a step in which raw noodles produced by an existing method are boiled for a shorter time than usual, then steamed and surface-dried.

The significance of this step is to gelatinize the surface portion of the noodles without adding sufficient water to form a strong film that can withstand the subsequent pressure and heat treatment.

The processing conditions for boiling, steaming, and surface drying vary depending on the type of noodle making, the type of flour used, the thickness of the noodle strings, etc., but the general conditions are as follows.

Raw noodles produced by a normal noodle-making method are boiled for less than 5 minutes, preferably 2 to 3 minutes, and then steamed with steam at 80 to 100°C for 3 to 10 minutes, more preferably around 5 minutes.

The surface of this is dried by forced cold air for 30 seconds to 2 minutes.

Boiling and steaming are not necessarily independent processing conditions;
If the boiling process is reduced, the steaming process may be shortened to some extent, but if the boiling process is increased, the steaming process must also be made longer.

Alternatively, the raw noodles may be directly steamed without the boiling process.

In any case, gelatinization is performed when the surface of the noodle strings is depleted of water, and water supply is almost completely cut off to strengthen the gelatinized film on the surface of the noodle strings.

This is the reason for the combination of boiling and steaming.

If the steaming operation is omitted, the food will not be able to withstand the subsequent pressure and heat treatment, resulting in a decrease in texture.

In addition, forced drying of the surface of the noodle strings forms a gelatinized film that can withstand the subsequent pressure and heat treatment, prevents adhesion between the noodle strings, improves the appearance, and makes the noodles easier to eat.

In the second step, the noodles treated in the first step are soaked in water to absorb enough water to reach the final yield, then drained and sealed in packaging material, or water is added to reach the final yield. It is to be sealed.

The significance of this step is that the penetration of water during the boiling of the noodle strings is delayed by one step compared to the normal case, so that the role of boiling is shared by the moist heat treatment under pressure in the third step.

For regular Japanese udon, the yield (ratio of product to raw materials) is approximately 300 to 320 units, for spaghetti-like boiled noodles, the final yield is approximately 250 to 270, and for Ukemata Yakisoba, it is approximately 200 units. It is best to add water.

Note that it is preferable to add oil and fat to prevent adhesion between the noodle strings.

The third step is to heat-process the noodles sealed in the heat-resistant packaging material under pressure using a pressure cooker or the like.

The main purpose of this step is to pressurize, heat, and sterilize the meat, but it also includes completing the boiling that was intentionally insufficient in the first and second steps.

Note that avoiding vacuum packaging has the effect of preventing adhesion between noodle strings and, in severe cases, agglomeration.

Next, examples of the present invention will be described.

Example 1 Noodles were made using rolls using a conventional method using neutral wheat flour, and #
360 g of fresh noodles cut with No. 12 cutting blades are boiled for 1 minute at a temperature of 98° C., and further steamed for 5 minutes using a belt conveyor type steamer.

After that, dry the surface with a fan for 1 minute and weigh approximately 500g.
Get steamed noodles.

Divide this into four equal parts, add 75 g of water and about 5 g of salad oil to each, and seal and package with Yopilen (manufactured by Yoshida Jushi).

The noodles are placed in a pressure cooker and heated for about 20 minutes until the temperature reaches 120℃ (Fo=4), then cooled with water and taken out after depressurization.The noodles have a yield of about 300%, have a good texture, and are packaged and boiled so that they can be distributed at room temperature. It's noodles.

Example 2 Chinese-style noodles 360 made using semi-strong wheat flour, colored with egg yolk, rolled using a conventional method, and cut with a #20 cutting blade.
Steam g for 5 minutes.

After that, dry the surface with a fan for 1 minute, then add about 1 minute of this to water.
Soak for 5 minutes to make 540 g, divide into 4 pieces, sprinkle with about 5 g of salad oil, and seal and package with Yopilen (manufactured by Yoshida Jushi).

This was subjected to retort treatment under the conditions of Example 1.

These noodles have a yield of about 200%, have a good texture as retort noodles for Q-yakisoba, and can be distributed at room temperature.

Example 3 430 g of raw spaghetti prepared using durum wheat flour in a conventional manner was boiled for 3 minutes and further steamed for 5 minutes.

After that, the surface is dried with an electric fan, and the weight becomes 670 g.

Divide this into four parts, add 32 g of water to each part, and seal the mixture.

Thereafter, the same treatment as in Example 1 is carried out to obtain boiled spaghetti which has a good texture and can be distributed at room temperature.

Claims (1)

[Claims] 1. The first step is to boil the raw noodles for a short time and then steam them, or only steam them and then force dry the surface. Next, the noodles are immersed in water to absorb an amount equivalent to the final moisture content of the boiled noodles. Packaged boiled noodles characterized in that they are produced by a second step of sealing with a packaging material or adding water to the final moisture content and sealing with a packaging material, and a third step of treating this with moist heat under pressure. manufacturing method.