JPS61181350A - Production of retorted noodle - Google Patents

Abstract

PURPOSE:To produce retorted noodles by retort sterilization treatment without browning even Chinese noodles which are browned during the sterilization treatment to deteriorate flavor, etc., by applying an aqueous solution of an organic acid containing a dispersed fat or oil to boiled noodles, and retort sterilizing the resultant noodles. CONSTITUTION:Uncooked noodles such as chow mein, Chinese noodles, pasta noodles or wheat vermicelli are boiled up to give boiled noodles, which are then filled in a heat-resistant container, sealed up and retort sterilized. In the process, an aqueous solution of an organic acid, e.g. citric acid or malic acid, which is prepared by dispersing a fat or oil with an emulsifying agent therein, in an amount to give 11-26wt% water, based on the weight of the uncooked noodles, water, 0.01-0.1wt% based on the weight of the uncooked noodles, organic acid, 0.1-4wt%, based on the weight of the uncooked noodles, fat or oil and 0.01-0.15wt%, based on the weight of the uncooked noodles, emulsifying agent in the above-mentioned aqueous solution is applied to the boiled noodles, and the resultant noodles are adjusted to 30-50vol% air content in the interior of the heat-resistant container based on the boiled noodles. Retort sterilization of the noodles is then carried out under conditions to give >=4F value at >=115 deg.C temperature.

Description

[Detailed Description of the Invention] [Industrial Application Field] This invention enables retort noodles to be made into retort noodles by retort sterilization without browning, even if the noodles, such as Chinese noodles, turn brown and lose their flavor during retort sterilization. It is about the method.

Conventionally, as an excellent method for producing retort m, a method has been known in which when boiled noodles are sterilized in a retort, an emulsion of oil and water is used to improve flavor, texture, and loosening properties. Also known is a method of manufacturing by filling a heat-resistant resin film bag with an appropriate amount of noodles and air and sealing the bag, followed by retort sterilization. However, when producing retort noodles as described above, it has not been possible to target noodles such as Chinese noodles, Yakisoba noodles, and Pasta'F4%. This is because these noodles undergo a browning phenomenon during retort sterilization, and the yellow background turns dark brown, causing deterioration in appearance and significant deterioration in texture and flavor.

Furthermore, the difficulty of manufacturing was exacerbated by the fact that the noodles stuck to each other during manufacturing. In this way, when producing retort l-% using noodles such as Chinese noodles and yakisoba noodles, quality deterioration and mutual binding of noodles occur, and it is difficult to improve this. , these noodles are still available in retort form.
Currently, it has not been commercialized as a product.

The inventors conducted a series of studies to see if it would be possible to somehow produce retort g using noodles such as the Chinese noodles and yakisoba noodles described above. As a result, it was discovered that after boiling raw noodles, an organic acid aqueous solution in which fats and oils are dispersed is applied, and then retort sterilization is performed to almost eliminate the above-mentioned problems, and the present invention has been achieved.

That is, the present invention is directed to steam-treated heat-treated
'A method for producing retort +-i= by filling noodles into a heat-resistant container and subjecting them to retort sterilization; The gist of this is to use a material coated with an aqueous solution.

Noodles to which this invention is applied include, but are not limited to, the above-mentioned Chinese noodles, yakisoba noodles, and pasta necks, and groups such as udon noodles are also applicable. After boiling the raw noodles, these noodles are coated with an organic acid aqueous solution in which fats and oils are dispersed, that is, treated with an organic acid aqueous solution in which fats and oils are dispersed, and subjected to retort sterilization treatment.

Organic acid aqueous solutions in which oils and fats are dispersed are ordinary edible oils and fats dispersed in an aqueous solution of fruit acids such as citric acid, malic acid, and tartaric acid, and an emulsifier is usually added to make the dispersion easier. ing. However, the emulsifier may be omitted. It goes without saying that the acid is not limited to the above-mentioned fruit acids, but other types of organic acids may be used as long as they are edible and odorless.

As mentioned above, when boiled noodles are coated with an oil-dispersed organic acid aqueous solution and then subjected to retort sterilization in that state, the organic acid aqueous solution prevents the noodles from sticking together and browning, resulting in a good retort + -U can now be obtained.

In this way, when an organic acid aqueous solution in which fats and oils are dispersed is attached to boiled noodles, the amount of the attached amount is 11 to 26% water (based on the raw noodle weight) (based on the raw noodle weight). (weight, same below) 1 edible fats and oils 0.1-4%, organic acids 0.01%
The composition of the oil-fat dispersed organic acid aqueous solution is set so that the emulsifier is deposited at a ratio of ~0.1% and 0.01-0.15%,
It is preferable to apply this by spraying, scattering, dipping, or the like. That is, the most preferable effects can be obtained by satisfying all of the above ranges. The method for applying the oil-dispersed organic acid aqueous solution is as follows:
The method is not limited to the above method.

The noodles (boiled noodles) that have been treated with the aqueous oil-dispersed organic acid solution in this manner are filled and sealed in a heat-resistant container (retort pouch, retort tray) and subjected to retort sterilization.

In this case, filling the noodles (hereinafter referred to as "acid-treated group") that have been treated with an aqueous oil-dispersed organic acid solution into a heat-resistant container is as follows:
・The air content inside the container is 30 or more of the capacity of the acid treatment group to be filled.
It is preferable to do this so that the amount becomes 50% by volume. In other words, when the air content is less than 30%, mutual binding tends to occur during retort sterilization due to the pressure effect and excessive swelling of the noodle strings, and when it exceeds 50%, the size of the container becomes smaller than the contents. This is because the sterilization efficiency becomes relatively large and the sterilization efficiency during retort sterilization treatment decreases, and the appearance deteriorates. Further, the retort sterilization treatment is preferably performed at a heating temperature of 115° C. or higher and an F value of 4 or higher.

That is, if the F value is less than 4, there is a risk of deterioration. In addition, if the heating temperature is lower than 115° C., it will take a long time to heat to increase the F value to 4 or more, which will adversely affect the quality.

By going through the above process, there is no deterioration in appearance due to browning, deterioration in flavor, etc., and there is no binding between the noodle strings.
A retort a that is easy to peel off and has a smooth texture can be obtained.

As described above, in this invention, an oil-and-fat-dispersed organic acid aqueous solution is attached to boiled noodles and then retorted for sterilization. This can prevent noodle strings from sticking together. Therefore, it is possible to easily make retort noodles from Chinese noodles, yakisoba noodles, pasta necks, etc., which were conventionally considered impossible to make into retort noodles due to browning or binding between noodle strings.

Next, examples will be described together with comparative examples.

[Example 1] Add 170 g of water, 0.8 g of brine, and 0.02 g of crotin powder (natural pigment) to 500 g of thin-blade flour, put it in a mixer, mix thoroughly, and then roll it to a thickness of 1.3 with a roller.
It was rolled to +u and cut into linear shapes with a cutting blade (round #18) to produce raw noodles for yakisoba noodles. Next, this was boiled for 8 minutes in 10 times the amount of boiling water to make boiled soba noodles. On the other hand, mix 956 g of water, 40 g of salad oil, 2 g of citric acid powder, and 2 g of sucrose balmitic acid ester to make an organic acid aqueous solution containing oil and emulsifier, and spray this evenly over the boiled noodles obtained as above with a spray gun. It was sprayed onto the surface to give about 20% adhesion. Next, this was divided into 100 g portions into heat-resistant containers with a capacity of 175 cc, the air content was adjusted to 40±2% by volume, and the containers were sealed. This sealed container was placed in a retort pot and retort sterilized at 121° C. for 30 minutes to obtain the desired retort noodles for fried noodles.

(Example 2) Except for the emulsifier sucrose valmitate, water 95%
Using 8g of salad oil, 40g of salad oil, and 2g of citric acid powder, these were forcibly stirred with a mixer to prepare an aqueous oil-fat dispersed organic acid solution. This was uniformly sprayed onto boiled noodles obtained in the same manner as in Example 1 using a spray gun, so that about 20% of the solution was adhered to the boiled noodles. From this point on, the same procedure as in Example 1 was carried out to obtain a fried noodle rettle.

[Comparative Example 1] Spraying of the organic acid aqueous solution containing oil and emulsifier to the boiled noodles was stopped. Other than that, retort noodles for fried noodles were obtained in the same manner as in Example 1.

[Comparative Example 2] Water was used alone instead of the organic acid aqueous solution containing oil and emulsifier, and about 20% of the organic acid was deposited. Other than that, retort noodles for fried noodles were obtained in the same manner as in Example 1.

[Comparative Example 3] Instead of the organic acid aqueous solution containing oil and emulsifier, an aqueous solution with citric acid removed from the organic acid aqueous solution containing oil and emulsifier of Example 1 was used, and about 20% was deposited. Other than that, retort noodles for fried noodles were obtained in the same manner as in Example 1.

[Comparative Example 4] Instead of the organic acid aqueous solution containing oil and emulsifier, an aqueous solution with salad oil and sucrose balmitic acid ester removed from the organic acid aqueous solution containing oil and emulsifier of Example 1 was used, and about 20% of the organic acid was adhered. Ta. Other than that, retort noodles for fried noodles were obtained in the same manner as in Example 1.

[Comparative Example 5] Raw noodles were made in the same manner as in Example 1, boiled for 1 minute in 10 times the amount of boiling water, and the resulting boiled noodles were divided into loog portions and placed in a heat-resistant container. 5 g of an oil/fat emulsion consisting of 40 g of cottonseed oil, 59 g of water, and 1 g of sucrose balmitic acid ester was injected, the air content was adjusted to 30%, and the container was sealed. This sealed container was treated in the same manner as in Example 1 to obtain retort noodles for fried noodles.

The retort noodles for yakisoba obtained in Examples 1 and 2 above were subjected to a panel test using Comparative Examples 1 to 5 as controls to check the color tone, the binding state of the noodle strings, and whether or not the smooth texture was maintained. In addition to examining the degree of oxidation, the obtained retort noodles were immersed in boiling water (for 3 minutes) along with the container, warmed to a temperature suitable for eating, added with yakisoba sauce to make yakisoba, and subjected to a panel test. The results are shown in Tables 1 and 2, and it can be seen that the actual height measurement was significantly superior in all items compared to the comparative product.

(Margins below) Table 1 (Note) The panel test was conducted by a panel of adult men and women (12 men and 12 women), and the number of people who rated it as good is shown in the table. is the same)
.

[Example 3] In order to examine the influence of changes in the amounts of water, fats, and organic acids attached to boiled noodles in an organic acid aqueous solution containing oil and fat/emulsifier, fried noodles were prepared by changing the amounts of these attached as shown in Table 3. Retort noodles were prepared (in the same manner as in Example 1, except that the heating conditions of each ingredient were changed), and subjected to a panel test. The results are also shown in Table 3. From Table 3, the amount of the above components attached to boiled noodles is set to 11-26% for water, 0.1-4% for oil and fat, and 0.01-0.1% for organic acid based on the main group. It turns out that this is preferable. In addition, 1lh in Table 3
1, lt6. Although m7 is inferior to those with other numbers, Comparative Examples 1 to 5 in Tables 1 and 2
It's much better than that.

(Margin) Table 3 (hereinafter blank) [Example 4] In order to examine the effect of changes in air content, the weight of boiled noodles in a heat-resistant container was fixed at 100 g, and the air content was changed as shown in Table 4. A retort base for yakisoba was prepared by changing the above (in the same manner as in Example 1 except that the air content was changed), and it was subjected to a panel test.

The results are also shown in Table 4. From Table 4, it can be seen that the air content is preferably set at 30 to 50% by volume of the noodle volume. Note that N11. of Table 4. N12. l
1h3. As in the case of Example 3, N117 is inferior to those of other numbers, but is superior to those of Comparative Examples 1 to 5 in Tables 1 and 2.

[Example 5] In order to see the effect of changing the heating temperature, time, and F value during retort sterilization treatment, a retort for fried noodles + -S was prepared and placed in a constant temperature room at 35'C and 70% for one month to examine the state of decomposition and the results are shown in Table 5. It was confirmed that it is desirable to perform the retort sterilization treatment at a temperature of 115° C. or higher and an F value of 4 or higher.

[Example 6] Boiled Chinese noodles were used instead of boiled yakisoba noodles. The boiled noodles for this Chinese noodle are 450g of all-purpose flour and 5g of tapioca starch.
0g of mixed powder, 170g of water.

Kanbon powder 0.8g, salt 3g, crotin powder 0.02g
After adding an aqueous solution consisting of and stirring and mixing, roller rolling (thickness 1.3 m) and cutting with a cutting blade (square type #22), it was obtained by boiling for 8 minutes in 10 times the volume of boiling water. It is something. A Chinese retort group was obtained in the same manner as in Example I except for the above.

[Example 7] Boiled macaroni noodles were used instead of boiled yakisoba noodles.

To make this macaroni-type boiled noodles, add 500g of strong flour to 11g of water.
After adding an aqueous solution consisting of 00 g and 3 g of common salt and stirring and mixing, the mixture was extruded to an outer diameter of 5.5 m.

The macaroni retort group was obtained by extruding it into a mold with an inner diameter of 3.5 and then boiling it for 8 minutes in boiling water of 10 (@I).Other than that, the macaroni retort group was obtained in the same manner as in Example 1.

[Example 8] Add 170 g of water to 500 g of strong wheat flour, stir and mix thoroughly, then roll with a roller to a thickness of 2.8 fins and cut with a cutting edge (square #
Fresh udon noodles were prepared by cutting the noodles into linear shapes using a 1000 ml (No. 10), and boiled for 8 minutes in 10 times the amount of boiling water to obtain boiled udon noodles. Next, the same amount of the same oil/emulsifier-containing organic acid aqueous solution used in Example 1 as in Example 1 was applied to the boiled udon noodles, and retort sterilization was performed in the same manner as in Example 1 to obtain udon retort groups. .

The quality characteristics of the retorts e obtained in Examples 6 and 8 above were as shown in Table 6. According to this invention, not only yakisoba noodles but also Chinese noodles and macaroni noodles can be made into a good retort bag.

Claims (6)

[Claims] (1) A method for producing retort noodles by filling steamed heat-treated noodles in a heat-resistant container, sealing the container, and sterilizing the noodles in a retort, in which the heat-treated noodles are obtained by boiling raw noodles. A method for producing retort noodles, characterized in that boiled noodles are coated with an aqueous solution of an organic acid dispersed in oil and fat. (2) The method for producing retort noodles according to claim 1, wherein the fat-and-oil-dispersed organic acid aqueous solution contains an emulsifier, and the fat and oil are dispersed in the organic acid aqueous solution by the action of the emulsifier. (3) The amount of the fat-dispersed organic acid aqueous solution attached to the raw noodles is
The amount of water in the oil/fat dispersed organic acid aqueous solution is 11% relative to the weight of raw noodles.
-26% by weight, organic acid 0.01-0.1% by weight, oil and fat 0.1-4% by weight, and emulsifier 0.01-0.15% by weight. The method for producing retort noodles according to item 2. (4) When filling heat-treated noodles into a heat-resistant container, the air content inside the container is adjusted to 30 to 50% by volume of the heat-treated noodles. The method for producing retort noodles according to any one of the above. (5) Retort sterilization treatment is carried out at a heating temperature of 115° C. or higher so that the F value is 4 or higher.
The method for producing retort noodles according to any one of Items 1 to 4. (6) The raw noodles according to any one of claims 1 to 5, wherein the raw noodles are raw noodles of yakisoba noodles, raw noodles of Chinese noodles, raw noodles of pasta noodles, or raw noodles of udon noodles. How to make retort noodles.