JPS61149060A - Method for preventing sticking of noodle - Google Patents

Abstract

PURPOSE:To prepare noodles having excellent taste and flavor and preservable for a long period without causing the sticking of noodle strings, by filling noodles in a gas-barrier heat-resistant container, substituting the space with inert gas to attain a specific air content, sealing the container, and heating the content under pressure. CONSTITUTION:Wheat flour such as medium-gluten flour having a crude protein content of 8.0-8.5% is kneaded with water containing salt, glycine, phosphate, etc. and having a pH of 6.0-6.3, and is formed in the form of noodles, and if necessary subjected to the waving operation. The noodles are steamed with steam of 0.1-1.5kg/cm<2>G for 10-20min, adjusted to a water-content of 30-50%, if necessary cut to a proper size, and filled in a deep-drawn container made of a material having gas-barrier property and heat-resistant (e.g. laminated plastics, metal, etc.). The air in the container is substitued with an inert gas such as N2, CO2, etc. to attain an fir content in the conteiner of 40-55vol%, and the container is sealed. The noodles in the container are treated under high temperature and pressure with a hot-water retort to attain a core temperature of the noodle of <120 deg.C and an Fo value of 3.5-4.5.

Description

[Detailed Description of the Invention] Industrial Application Field The present invention relates to a method for preventing the binding of stored noodles, and in particular, to a method for preventing binding of stored noodles even after long-term storage of perishable noodles with high water content. This is a method for preventing the flavor and texture from being deteriorated due to the formation of dumplings, and is particularly used in the technical field of molding various types of rice cakes that are excellent in instant preparation.

Conventional technology Noodles are manufactured using wheat flour as the raw material, so even in boiled noodles and raw noodles, the noodle strands stick to each other and form dumplings, resulting in numerous defects not only during eating but also during various processing steps. generate profit.

In order to prevent this adhesion phenomenon, 0/W containing 0.3 to 0.8% of oil and fat is added to wheat flour or buckwheat flour during noodle making.
! It is known to mix emulsions (Japanese Patent Laid-Open No. 50-89554).

In addition, retort noodles have been developed for the purpose of instant convenience and preservability, but the noodles tend to stick together due to pressure and heating, which not only reduces product value but also significantly reduces preservability. This will have a significant impact. Therefore, a method has been proposed in which the surface of boiled noodles is coated with a 0/W type emulsion and the coating is filled into a container whose air content is adjusted to about 15 to 33% (Japanese Patent Publication No. 58-24108).

Problems to be Solved by the Invention Known methods include using an emulsion containing oil or fat, or applying edible oil, but neither of these methods involves adding food additives or other substances. be. In the method of using additives, a large amount of additives must be used to achieve the desired purpose, which may cause the noodles to have an off-taste or odor, and significantly deteriorate the taste or texture. be exposed.

Moreover, from the standpoint of food hygiene and prevention of food pollution, the use of additives should be avoided as much as possible in the food industry, and known methods go against this.

Currently, highly instant noodles such as boiled noodles and retort noodles are frequently used, but such noodles have a high rate of adhesion of noodle strings, and the longer the storage period, the higher the rate of adhesion. Therefore, the adhesion of noodle strings and storage stability are inversely proportional, and it is impossible to satisfy both of these requirements.

Means for Solving the Problems The present invention has been made in order to solve these drawbacks. In other words, the present invention was made for the purpose of establishing a method for preventing noodles from sticking without using food additives, and at the same time, for establishing a method for preserving noodles at room temperature for a long period of time. It is something that

Since it was previously unknown to be able to preserve noodles at room temperature for a long period of time without using harmful food additives, the present invention! i! This was done in order to simultaneously solve the two purposes of preserving noodles at room temperature for a long time and preventing noodles from sticking (for each of these, as mentioned above, a satisfactory solution has not yet been completed). It is something that Originally, if noodles are stored for a long period of time, it is inevitable that the phenomenon of noodle sticking occurs, and long-term storage of noodles and prevention of adhesion are technologies that are essentially incompatible.

In order to achieve this difficult objective, after intensive consideration from various aspects, we focused on retort processing from the perspective of preservation, and based on retort processing, we further developed injection from physical and chemical aspects. They found that inert gas replacement is effective, and completed the present invention.

That is, based on this new knowledge, the present invention further organically combines the specification of air content, inert gas replacement, and selection of pressurized heating conditions to preserve noodles and prevent sticking. This was achieved at the same time.

In the present invention, wheat flour is used as the main ingredient to make noodles by a conventional method, and as wheat flour, a wide range of medium to strong flours are used. Preferably, powder is used. Noodles are widely used by thoroughly kneading the flour-based raw material using kneading water in a conventional manner, rolling it out into noodle strips, cutting out the strips, and then rolling the noodles into noodles. At that time, if the noodle-making process is carried out in an acidic region, it is possible to obtain noodles with a very small number of initial bacteria, and when combined with the subsequent processing steps, they have an excellent preservation effect and prevent binding. For example, salt 0.4-0.6% by weight, glycine 0.3-0.531% based on wheat flour
% by weight, phosphates 0.2-0.4% by weight, emulsifier 0.1
5 to 0.34% by weight and its pH is 6.0 to 6.
．． It is advantageous to prepare the dough using kneading water adjusted to 3.

Examples of phosphates include polymeric phosphates such as potassium (or sodium) pyrophosphate, potassium (or sodium) polyphosphate, potassium (or sodium) tripolyphosphate, and potassium (or sodium) metaphosphate; , ammonium); dipotassium phosphate (or sthorium, ammonium), tripotassium diphosphate (or ≠ t), and the like. As the emulsifier, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, soybean phospholipid, propylene glycol fatty acid ester, etc. are appropriately used.

Using such weakly acidic to neutral kneading water, flour is thoroughly stirred and mixed in a continuous mixer, kneader, etc. in a conventional manner to produce dough. For example, p obtained in this way
Acidic dough with H5.8 to 6.3 is (9) to a%
Even if the moisture content is high, the initial number of bacteria is extremely small, so in combination with the subsequent steps, it exhibits excellent preservability and prevents the noodles from sticking.

The dough may be waved to form noodle strings, but it is necessary to steam-treat the noodle strings regardless of the presence or absence of waving. The steaming treatment may be carried out by a conventional method, such as by directly blowing live steam or using pressurized steam in a multi-stage steamer or the like for a necessary period of time. For example, if a low vapor pressure and long time treatment is performed at a low vapor pressure of 0.1 to 1.5 g/cl G for 10 to 20 minutes, sterilization will be uniformly performed over the entire noodle string, for example, 10 to 20 minutes. The number of viable bacteria in the order has been reduced to the order of 10000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000000. can be increased. Further, this steaming treatment also functions as a pretreatment for the retort treatment that will be performed later.

After steaming, the noodles may be cut immediately and moved on to the next process, but the water content of the noodle strings may also be adjusted to a predetermined value by spraying or soaking in water or salt solution. good. For example, semi-uncooked noodles whose moisture content after steaming is adjusted to between 1 and 2% are most suitable for this method. Of course, this method can also be applied to products with moisture content outside this range, but if the moisture content is less than %, it may become rubbery due to the pressurized heat treatment performed later. blade%
If the water content is higher than that of the noodles, the noodles may become soft and have a poor texture.

When the noodle strings are waved, the waves may be stretched after the moisture adjustment step described above. When the steamed noodle strings are stretched and rolled out, the @ strings are in a gelatinized state, so the noodle strings stick to each other and easily break. Therefore, the noodles are dipped in 0 to 5% saline or sprayed from above and below to stretch the waves without cutting the noodle strings. By stretching the waves, it is possible to greatly improve the control of product weight during subsequent cutting, the workability of packaging, gas filling and replacement work, prevention of noodle strings from sticking, and ease of loosening and handling during cooking. Further, during this step, it is preferable to prevent the pH of the noodle strings from exceeding a predetermined value, and it is also preferable to perform various controls to prevent changes in the moisture content of the noodles, the temperature of the noodles, etc.

During this time, it is a matter of course that contamination caused by various bacteria must be prevented, and it is possible to add organic acids, pH adjusters, humectants, ethanol, etc. to soaking water or shower water if necessary. be.

In the wave stretching process, coating the surface of the noodle strings with tasteless and odorless vegetable oil further promotes the binding and adhesion prevention effect of the finished noodles, which not only prevents the noodles from becoming easily unraveled into dumpling-like shapes, but also prevents the work of the following steps. It was also found that sexual performance was significantly improved.

During this wave-stretching process, when vegetable oil is sprayed, applied to the surface, or dipped, the noodles are stretched so that the oil can be evenly coated. As the vegetable oil, it is best to use refined vegetable oils such as rice white squeezed oil, soybean white squeezed oil, and rapeseed white squeezed oil, and the amount is 0.5 to 0.5 per product.
It is preferred to use 5% by weight, preferably 1 to 3% by weight. Coating with a large amount of oil is undesirable because the vacuum pump will suck up the oil during the vacuum degassing process that follows, and oil and fat may be liberated from the noodles or the noodles themselves may become soft during the pressure and heat treatment. This will seriously impair the texture.

The noodles steam-treated in this manner are cut as necessary and then filled into a container made of a material having both gas barrier properties and heat resistance. In the present invention, since gas replacement is performed, the material must have an excellent barrier property against gases mainly composed of inert gases, and must also have an excellent barrier property against oxygen. Furthermore, since noodles are a product with a high moisture content, they are required to have excellent water vapor barrier properties. On the other hand, in the present invention, since pressure and heat treatment is performed later, a material is used that has excellent heat resistance and does not undergo deformation, alteration, or elution of chemical substances due to heat. As long as it is made of such materials, plastic, metal, or a laminate of these materials can be used freely. For example, PgT16μ
Commercially available products such as /Saran ■Kaμ/CPP(I)μ (manufactured by Asahi Kasei Corporation) and PP150μ/Saran ■Kaμ/CN25μ (manufactured by Asahi Kasei Corporation) can be advantageously used.

As containers, pouches, trays, and deep-drawn containers can be used freely. However, it is difficult to adjust the air content and gas exchange rate when noodles and grooves are packed in a pouch type, and it is somewhat difficult to make the process continuous and industrialized, so we use a deep-drawn type. It is preferred to use

Deep-drawn type containers are suitable for packing rolling pins due to their air content and
Since it is easy to adjust the gas replacement rate and gas mixing ratio, it is possible to manufacture various products in which these ratios are adjusted arbitrarily.

The shape of the container is determined as appropriate and necessary, but from the viewpoints of appearance, workability, gas displacement performance, and sealability, it is preferable to use a bowl-shaped container.

Noodles are filled in such a container,
When filled, the volume ratio between the air content inside the container and the noodles is 4:6.
~5-5:4.5, that is, the air content is preferably 40 to 55% by volume. Outside this range,
Not only does this cause a problem on the outer hood, but the noodle heat sticks to the noodles, which takes time to process and reduces shelf life.

In other words, when the air content is less than 40%, there is a tendency for mutual bonding of r4 lines to occur, and conversely, when the air content is higher than 55X, heat conduction decreases and the target Fo value It takes a long time to obtain this, and the bactericidal effect decreases, so the intended purpose cannot be achieved. Also, even if the air content is within the above range, if the container itself is too large, it will have a concave shape, and if it is too small, it will have a bulging shape, so take these points into consideration when designing the appearance. The size of the container is determined so that it has a preferable shape.

After filling the container with noodle strings, the air in the container is replaced with inert gas. The lower the amount of residual oxygen, the better the preservation effect will be, and the quality of the noodles will not deteriorate. As an inert gas, nitrogen gas,
Carbon dioxide gas and a mixed gas thereof are used as appropriate, and if necessary, ethanol gas is also used alone or in combination. If there is too much carbon dioxide gas, the moisture in the food will absorb the carbon dioxide gas, resulting in a reduced pressure inside the container, which may result in an unfavorable appearance. In such a case, it is better to fill with another gas or use other gases together.

For example, it is advantageous to use a gas mixture consisting of % carbon dioxide and 70% nitrogen gas. Further, if necessary, a mixed gas of 5 to 10% ethanol gas mixed with carbon dioxide gas may be used. However, if a material with poor gas barrier properties against oxygen is used as a container material, the amount of oxygen in the container will increase during the storage period even if the gas is replaced in this way, making it impossible to maintain the desired gas replacement rate. Therefore, when selecting a material for the container, choose one that does not allow oxygen to pass through.

The vIA, which has been gas-substituted and sealed in this manner, is subjected to pressure and heat sterilization treatment along with the container. For this purpose, it is advantageous to use a retort device, for example, a hot water type retort device, but the intended purpose cannot be achieved under normal manufacturing conditions for retort foods.

In the present invention, noodles that have been steam-treated as described above are replaced with gas, and the air content is adjusted to 40 to 55% by volume. After processing for a minute, the purpose of fragmentation is achieved and the FO
Good results are obtained when the value is in the range of 3.5 to 4.5.

In particular, when semi-uncooked noodles with a moisture content of 10% to 100% are processed using this method, an outstanding preservation effect and an effect of preventing the noodles from sticking can be obtained at the same time, and even without using any preservatives. It has an amazing preservative effect: it will not spoil at all even if it is stored at room temperature without refrigeration for a long period of time, even for several days. Moreover, despite such long-term storage, the noodles did not stick together or become lump-like, and the quality of the noodles was very good.

Test examples and examples will be described below.

Test Example 1 In order to test the pressure and heat sterilization treatment using a retort, noodles manufactured by the manufacturing method of Example 1 described later were subjected to heat treatment by changing the air content.

That is, a sample adjusted to an air content of 30% and a sample adjusted to an air content of ω% were compared with the product obtained in Example 1 with an air content of 40%. All treatments were carried out under conditions of 118°C x minutes.

The results shown in the following table were obtained.

Test Example 2 Appropriate pressurization and
The heating conditions were determined by the FO value.

The test was conducted by the Okayama Preventive Medicine Association, and the results are shown in the table below.

Example 1 Wheat flour with 8.4% crude protein (pH 5.8) 25109 was mixed with water SZ (32% by weight of wheat flour, hereinafter simply expressed as %), salt 120.9 (0.48%), and glycine 9
0g (0.36%), egg white lysozyme 10! 9(0,
04%), phosphates 80I (0.32%), emulsifier (
b) Additive solution (pH 6.1~) consisting of g (0.24%)
6.3) were mixed and kneaded using a continuous mixer to prepare a dough. At this time, the pH of the dough was 6.0, and the moisture content was 32.8.
%Met. This was rolled, and the thickness of the noodle strings was adjusted to 1.25±2 mm using a cutting edge number of 4F8 square, and the noodle strings were cut out while waving, and then steamed. This steaming treatment is approximately 30m
Using a multi-stage evaporator, the vapor pressure is 0.3 to 0.9 for 16 minutes.
k, g/ca G. After that 50~
A 3% salt aqueous solution kept at 56°C was showered from above and below the noodle strings, the waves were stretched and cut, and the weight was adjusted to 120 g. The moisture content of this semi-raw type noodles is 4
2%, pH 6.1.

This semi-raw type noodle is used as bottom material pp 150μ/Saran (Φm
A deep-drawn type container made of μ/CN25μ, PET]6μ/Saran ■μ/C)' P60μ, and 70% nitrogen gas and carbon dioxide gas added to make the air content 45-50% by volume. It was replaced with a mixed gas and sealed. The amount of residual oxygen at this time was 0.1% or less.

This gas-substituted product is heated to 118℃ using a retort device.
A pressure-heat treatment was carried out. The half-baked noodles obtained in this way have a good appearance color, gloss, and shape, and are heated to 150 ml in a frying pan.
Add cc of water and bring it to a boil.Put the noodles straight from the container into the water, stir until the water runs out (about 3 minutes), and then eat them as is.As a result, they came apart well, had no sourness, no odor, and had a good taste and texture. It was good. After being left to stand at room temperature between stamps and mills, the same procedure was carried out, but the results were satisfactory. There was no problem with storage stability.0 The results are summarized in the table below along with other examples.

Example 2 Half-raw noodles were obtained in the same manner as in Example 1, except that when stretching the waves, rice white oil was sprayed to give a concentration of 2% by weight per shaped product. .

As a result, as is clear from the table below, workability was significantly improved, as well as the ability to prevent the noodles from falling apart during cooking and the ability to prevent them from sticking to the frying pan.

◎: Excellent ○: Good example 3 In Example 1, the process was carried out in the same manner as in Example 1, except that the cutting edge number was set to -I/P18 round and the thickness of the noodle strings was adjusted to 1.35 B. Got noodles.

Even though the obtained noodles were stored at room temperature for a long period of ω days, when we took them out of the container and boiled them for 3 to 4 minutes like normal raw ramen, we found that they had not spoiled. Needless to say, the noodles were well loosened and had good taste and texture.

Effects According to this method, noodles that tend to stick can be preserved for an extremely long period of time without using harmful food additives such as anti-caking agents and lubricants. In particular, noodles with a high moisture content and noodles that have been heat-treated tend to have noodle strands that tend to stick to each other.
According to this method, this can be completely prevented, workability is improved, the noodles have good slippage during cooking, the cooking time is shortened, and uniform heating and cooking are possible, so the flavor and It has excellent texture and is easy to obtain.

If stored for a long period of time, noodles will stick to the noodles, and although long-term storage and prevention of adhesion are inherently incompatible, this law prohibits the use of any harmful additives. The remarkable effect was that it was possible to achieve both at once industrially and safely.

Claims (1)

[Claims] Noodles are filled into a container made of a material that has both gas barrier properties and heat resistance, and the air is replaced with inert gas to give an air content of 40 to 55% by volume. Product temperature less than 120℃, Fo value 3.5-4
．． 5. A method for preventing binding of stored noodles, characterized by subjecting them to pressure and heat treatment to achieve a temperature of 5.