JPS59169459A - Production of boiled noodle - Google Patents

Abstract

PURPOSE:To obtain boiled noodles with saved water and energy without retention of hot water, by packing a plastic bag with uncooked noodles and water, sealing up the bag, forming the sealed bag into a plate flat packaging shape, and heating the flat bag under pressure while reversing the top and rear sides of the packaging bag in hot water under a high pressure. CONSTITUTION:Uncooked noodles 2 and water preferably at 100:(50-100) weight ratio are charged into a plastic bag 1 having heat sealing properties obtained by laminating a nylon film on a polyethylene film, etc., sealed up by heat sealing, and formed into a plate flat packaging shape, which is then placed in a high pressure cooker. The high pressure cooker is then tightly closed and filled with hot water 4 to boil the noodles 2 while reversing the top and rear sides of the plastic bag 1 in the packaging shape under heating.

Description

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

Traditionally, noodles such as udon and soba are boiled in hot water under normal pressure at a weight ratio of at least 5 times the weight of the noodles, then placed in a plastic bag and sealed, and then sterilized in hot water. They are processed, shipped and sold.

According to the conventional method, the thermal efficiency is poor because the noodles are boiled in hot water with a bath ratio of 5 times or more, and furthermore, when boiling continuously, the noodle ingredients gradually dissociate and dissolve in the hot water, making the hot water viscous. As this re-adheres to the surface of the noodles, the surface of the noodles becomes sticky and the hot water has to be changed as needed.There are also problems in terms of the quality of boiled noodles and drainage, and at the same time, the noodles are soft and the shape is not stable. It was difficult to insert boiled noodles into plastic bags, and there were also problems in terms of work efficiency.

The present invention solves this problem, and the gist of the present invention is to fill a plastic bag with raw noodles and water, seal the bag, and heat the bag in hot water under high pressure. It is.

The plastic bag used here is one made of thermoplastic plastic film that is heat resistant, non-moisture permeable, and non-breathable.Such films are made by laminating nylon film and polyethylene film, etc. It is made to have heat sealability.

To insert raw noodles and water into a plastic bag, it is best to insert the raw noodles and then inject the water, and the amount of water injected at this time is 50 to 100 parts by weight per 100 parts by weight of raw noodles. After that, sealing is done by heat sealing.

In this case, the shape of the raw noodles packaged in a plastic bag is flat and plate-like, preferably with a thickness of 2 cm.
Make it around m.

In addition, after the subsequent pressurization and heating, the raw noodles 2 wrapped in plastic bags 1 are placed side by side on a net-like housing or a net-like shelf 3, placed in a high-pressure cooker (pressure cooker), and the cooker is sealed. Fill with hot water 4 and heat.

Heating is carried out by inverting the packaging of the plate-like flat raw noodles together with the mesh shelf once or several times in hot water.

However, according to the present invention, the raw noodles are boiled in a steaming manner while absorbing the water in the plastic bag, and the starch becomes pregelatinized. Since the noodles are heated while being turned over, the heat is evenly transmitted to the noodles, and when the noodles are boiled, most of the moisture in the plastic bag is absorbed into the noodles, so there is no elution of the noodle components into the hot water being heated. Even when boiling a large amount of raw wheat gluten, the quality remains constant, and the hot water in the pressure cooker can be used directly for the next process, which improves thermal efficiency and saves water.

Therefore, there is no need for purifying and draining equipment for hot water, which becomes viscous when the noodle components are loosely melted during boiling, as in the past, and boiled noodles can be produced without any pollution.

Furthermore, since the plastic bag is heat sterilized during this boiling process, the sterilization step in the conventional method is omitted.

In particular, the noodles to be inserted into the plastic bag are not boiled noodles but rather hard raw noodles with a stable shape, so the insertion work is also increased.

Therefore, as is clear, according to the present invention, the noodle making process is streamlined, water resources are saved, and energy is saved, and high-quality boiled noodles can be stably produced, which is advantageous. Heating is carried out at a temperature below the melting point of nylon or polyester, and therefore many commonly used plastic films can be used as plastic bags for inserting raw noodles, making it easy to implement the present invention. But it's useful.

In addition, the raw noodles are extruded from a nozzle, and at this time, a double nozzle is used to make the cross section of the raw noodles into a core-sheath structure, and the core, or the inside, is made of normal raw noodle material, and the sheath, or the front side, is made of a core-sheath structure. The present invention can also be carried out using hard wheat or by reducing the moisture content of the pods and surface.

[Brief explanation of drawings]

The figure is a cross-sectional view of raw noodles in a plate-like flat packaging bag arranged in a high-pressure cooker. Patent applicant Hirohide, Patent attorney (8189) Shigeo Chiba

Claims (1)

[Claims] It is characterized by filling a plastic bag with raw noodles and water and sealing it to form a flat plate-like packaging bag, which is heated under pressure in hot water under high pressure while turning the packaging inside out. A method for producing boiled fat.