JPS6083552A - Preservation of noodle - Google Patents

Abstract

PURPOSE:To enable the preservation of fresh or semi-dried noddle for a long period without causing the deterioration of the taste, by subjecting the fresh or semi-dried noodle to a specific heat-treatment, and sealing the treated noodle together with a disoxidation agent in an essentially impermeable container. CONSTITUTION:A fresh or semi-dried noodle (wheat noodle, buckwheat noodle, spaghetti, etc. having water-content of about 18-36wt%) is put into a container made of a material having an oxygen-permeability of about <=50ml/(m<2>.day. atm) (e.g. a bag made of a laminated film composed of a polypropylene film coated with vinylidene chloride and a polypropylene film), the bag is slightly deaerated, and the content is heat-treated in hot water heated at 60-90 deg.C. A part of the bag is opened, a disoxidation agent (e.g. a sulfite, an oxalate, etc.) is put into the bag, and the bag is sealed again. The heat-treatment may be carried out after sealing the fresh or semi-dried noodle and the disoxidation agent in the impermeable container.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for preserving noodles. More specifically, after heating semi-raw noodles or raw noodles at a temperature of 60°C to 90°C,
Sealed in a substantially air-impermeable container with an oxygen absorber, or heated at a temperature of 60°C to 90°C after being sealed in a substantially air-impermeable container with an oxygen absorber such as semi-baked or fresh noodles. Semi-raw noodles or raw noodles that are characterized by This invention relates to a preservation method.

Noodles are said to be most delicious when eaten as soon as possible after they are made and boiled, that is, semi-raw noodles or raw noodles.

Shikaji raw noodles have the disadvantage that they are easily deteriorated and cannot be stored for a long period of time.

Therefore, in the past, the moisture content of noodles was lowered to 10% by weight and dried noodles were stored for a long period of time.

However, this method has the disadvantage that the unique flavor of the noodles is lost.

The inventors have completed the present invention as a result of intensive research into improving methods for preserving semi-raw noodles or raw noodles.

In the present invention, semi-raw noodles or raw noodles refer to noodles such as udon, Japanese soba, Chinese noodles, macaroni, and spaghetti, which are eaten after being boiled. The water content of commercially available semi-raw noodles and raw noodles is approximately 18% to 66% by weight.
It is. In addition, dry noodles have a water content of about 10%, instant noodles have a water content of about 96 to 896, and semi-raw noodles and 4-noodles have a high water content among noodles, so their quality deteriorates quickly. That is, it has the disadvantage of a short storage period.

Deterioration of noodles with a high moisture content is often caused by 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, although the amount of propylene glycol, which is widely used as a chemically synthesized preservative, is regulated, it has little preservative effect at the regulated amount, and has little preservative effect for conventional noodles, which have a high moisture content. There was a drawback.

In addition, the method of heating and sterilizing raw noodles has the disadvantage that the unique flavor of raw noodles is lost. When adjusting the pH, there is a drawback that the pH must be lowered to such an extent that the taste of the raw noodles is reduced or that it becomes difficult to produce the raw noodles. In addition, conventional preservation methods have been insufficient for preserving raw noodles, as increasing the amount of salt is not desirable from the standpoint of maintaining health or taste.

Oxygen absorbers have the effect of suppressing the growth of aerobic bacteria, so they are used to preserve noodles, but using only oxygen absorbers has little effect and is difficult to achieve the purpose. It was great.

The present inventors have completed the present invention as a result of intensive research into an excellent method for preserving raw noodles that does not have the drawbacks of these conventional methods.

Conventionally, methods such as immersing the noodles in hot water, blowing steam into them, or heating them in an electric or steam-type warming cabinet have been used to heat-treat semi-raw or raw noodles. The temperature in this case is 90℃~120℃
The temperature was preferably 100°C or higher. The treatment time was 60 minutes or more, preferably 1 hour or more.

As a result, changes such as gelatinization, gelatinization, and denaturation of the starch in the noodles occur, causing the dough to stick or become hard.
Otherwise, it has disadvantages such as becoming brittle and deteriorating the unique flavor of stones such as raw or semi-raw noodles.

In the method of the present invention, when heating semi-raw noodles or raw noodles, or after heating semi-raw noodles or raw noodles after sealing them together with an oxygen absorber in a substantially non-porous container, the heating method is to use hot water or steam. For heating, 5 at 90℃
A method of heating for 60 minutes to 60 minutes, 10 minutes to 60 minutes at 80°C, 60 minutes to 120 minutes at 70°C, and 60 minutes or more at 60°C is adopted. Also, when using a microwave, the noodles should be heated to 90°C.
It is sufficient to irradiate for a period of time until reaching 1, and specifically, for example, in the case of a household microwave oven, it is about 1 to 2 minutes.

Note that when heating noodles after sealing them in a non-ventilated container, if there is a lot of air in the container, the heating efficiency may decrease or the bag may break.
C It is preferable to seal it.

In the method of the present invention, raw noodles are placed in a substantially air-impermeable packaging container and sealed, and the container in this case has an oxygen permeability of 50 me/Trj.[].

A container having a color equal to or lower than ATM is used.

Specific traps include glass or ceramic bottles, metal reed cans, etc., as well as PET, polypropylene, and KOP PE.
, KOP■/CP, KON■/PE, KON pull CP,
ON/PE%PET/PE, KPET/PE.

KPET/CP, A-deposited PET/PE, A, #foil/
P.E.

ON/A-IJ foil/PE, PET/A stone foil/PE, BO
Bags, boxes, etc. made of VLON''/PE, OTR pg, etc. are used. In the case of laminated bags, the sealant is preferably polypropylene.

Oxygen scavengers used in the present invention include sulfates, bisulfites, thiosulfates, dithionites, oxalates,
Pyrogallol, longarinoto, glucose, copper amine complex, ascorbic acid, erythorbic acid, iron powder, zinc powder,
It is possible to use any composition containing various reducing substances such as aluminum powder as the main ingredient.

These oxygen scavengers are usually packaged with air-permeable 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, an oxygen absorber is used, the heating temperature is 90°C or less, and the heating temperature is also short, so it prevents deterioration of the flavor of semi-raw or raw noodles and improves their shelf life. It is possible to increase.

Hereinafter, the present invention will be explained in more detail with reference to Examples.

Example Moisture content is 50 wt96, salt content is 1°5
100 g of Wt96 fresh udon noodles was lightly degassed and sealed in a bag made of a laminated film of vinylidene chloride coated polypropylene film and polypropylene film, and immersed in hot water set at a predetermined temperature for a predetermined time. .

After processing, open part of the bag and add oxygen absorber (Ageless F-
50X (manufactured by Mitsubishi Gas Chemical) and resealed. This was stored indoors at 25° C. and a relative humidity of 50 to 609 V), and the appearance and flavor were tested to confirm the preservation effect.

Comparative example 1 Moisture content is 30 wt96, salt content is 1°5
After 100 g of wt% fresh udon noodles were subjected to the same heat treatment as in the example, they were stored under the same conditions without adding an oxygen absorber, and the preservation effects were compared.

Comparative example 2 Moisture content is 50 wt5'L salt content is 1°5
100 g of wt96 fresh udon was sealed in a bag made of a laminated film of vinylidene chloride coated polypropylene film and polypropylene film, and stored under the same conditions as in the example without heat treatment or oxygen scavenger. The effects were compared.

The above storage test results are shown in Table 1.

Claims (1)

[Claims] After heating the semi-uncooked noodles or raw noodles at a temperature of 60°C to 90°C, the semi-uncooked noodles or raw noodles are sealed together with an oxygen absorber in a substantially non-porous container, or the semi-uncooked noodles or Class 8 are heated with an oxygen absorber and substantially A method for preserving semi-raw noodles or raw noodles, which comprises heating them at a temperature of 60°C to 90°C after sealing them in an air-impermeable container.