1355900 九、發明說明： 【發明所屬之技術領域】 本發明係關於一種適合周圍溫度配送而包裝之熟麵類產 品之製造方法，該熟麵類產品無需借助添加劑即可保持長 期的令人愉快之感觀品質，例如，質感。 【先前技術】 據說，煮麵類在剛剛煮熟後，具有最高黏彈性和堅韌而 有彈性之質感，極其美味。此後，煮麵類之質感將變得鬆 散。 為解決此問題，吾人提議在包含縠類麵粉及其它原料之 生麵團中添加轉穀氨酿胺酶（參肴jp卜A-6-1473 3)，或在此 麵類中添加轉穀氨醯胺酶及麥醇溶蛋白或麥穀蛋白（參看 JP-A-10-276695)。 然而’近代消費者趨向於不食用含有添加劑之食品。 食品最新趨勢之一係對便利之需求。現在各種預先煮熟 之食品流傳甚廣，其僅僅需要（例如）倒上熱水或微波加熱即 可谷易而快速地被食用。對於麵類產品，亦可見傾向於便 利之趨勢。 在熟麵類可能受到周圍溫度配送影響之前，必須控制微 生物之生長。為解決此問題，應知道在用曾瓦式滅菌技術包 裝之後，熟麵類以及其它熟食類可藉由在壓力下加熱以滅 菌。 然而，熟麵類在包裝後之加熱/加壓滅菌之缺點在於將其 包裝於一封閉容器時在壓力下加熱會改變該麵類之組織。 94236.doc 1355900 鑒於口感對於麵類產品具有重大意義，因此嚴重影響質感 之麵類組織之改變係一嚴重問題。因此，已經需要為熟麵 類建立一滅菌技術，該技術可取代包裝後加熱/加壓滅菌， 以達成微生物控制而不會損傷麵類組織。 曰本實用新型30240 90教示一製造熟麵類之方法，其解決 了該微生物控制問題而未涉及可能改變熟麵類組織之包裝 後加熱/加壓滅菌。在此方法中，一紫外滅菌托盤裝滿熟麵 類’在一封閉腔内以100°C或更高（較佳為130至140°C)之受 壓蒸汽被滅菌，且密封在一清潔台内。滅菌步驟藉由連續 滅菌幾十秒至幾十分鐘或重複約6至8個滅菌循環來實現， 每個循環約為6至1 〇秒。 然而，根據此方法，已滅菌麵類待放入之托盤必須預先 UV滅菌’使得需要大型裝置的uv滅菌器。此外，該方法包 含棘手步驟。因為食品托盤大部分由有機聚合物材料製 成’所以恐怕該有機聚合物材料經受UV照射之自由基反 應，導致形成致癌化學物或内分泌干擾化學物。 當·以如上述方法連續滅菌達幾十秒至幾十分鐘時，熟麵 類失去堅韌性，且變得過度柔軟。當間歇地給予每循環6至 10秒之約6至8個滅菌循環時，安全性尤其在初期微生物細 胞數目較大處得不到保證。 吾人亦知道一有效用於保存熟食之食品加工方法，其包 括用食品填充容器、對該容器及其内含物加熱/加壓滅菌及 無菌地密封該容器（參看jP-A_4_37〇〇81)。 加熱/加壓滅菌一般為使用1〇〇cc或更高溫度之蒸汽的高 94236.doc 1355900 溫/高壓處理。為實現JP-a_4_370081之方法，在一加熱/加 :滅菌器之腔内對該容器及其内含物加熱/加壓滅菌後、，： 在封之前必須藉由排氣將該腔之内部壓力釋放至大氣 力。 ’ 士當一加熱/加壓滅菌器之腔在滅菌後釋放至大氣壓力 τ實際上通常緊接著在設備及其類似物結構的自然狀態 I一次性排除腔内空氣。此排氣方式之缺點係食品會噴出 容器，污染該容器之待密封的開口，其不僅會導致^量不 2之包裝而且會導致不完全密封。對於藉由燉、煮、装或 帶油洪烤熟之固體食品或塗油固體食品，特別是那些藉由 徵煮、蒸煮熟之固體食品會發生這種情況。 —些可長期保存之食品，例如最近開發之可長期保存之 麵類，藉由其較低之pH值而確保享有長期保存性^為了保 證，保存性，.當預料到微生物存在的地方時，不僅必須將 食之表麵而且其内部都調節到較低pH值。調節食品甚至 其内部之pH值必然.使得該食品内部產生酸的味道和氣味。 該種酸的味道和氣味不利於报多食品之可口與美味。 :為克服該等問題]ρ_α·5·1533()揭示了製造可保存的煮麵 類產之方法，其包含：製備含有葡糖酸-6-内酯之生麵 團，將片狀生麵團切成麵條（n〇〇dle strand);水煮該等麵 將該等煮麵次入含有己二酸和甜味劑之混合水溶液 中，以將該等麵類之？11值調節至4 5或更低；將該等麵類包 裝至—潯膜容器内；及對該包裝進行加熱滅菌。 248148為煮麵類提出了防腐劑，其包含作為pH值 94236.doc 1355900 調雀卩J之酸、糖及動物或蔬菜蛋白水解液u，該方法 及該防腐劑不能令人滿意。 【發明内容】 本發明之第一目的係提供—製造熟麵類之方&，該等熟 麵類無需借助添加劑即可長時間保持令人愉快之質感。 本發明之第—目的係為適合周圍溫度配送而包裝之熟麵 颏提供衣造方法，其可達成微生物控制而不會導致可引 起質感受損的該等麵類組織之改變。 本發明之第二目的係為適合周圍溫度配送而包裝之熟麵 類提供一製造方法，其可防止當熟麵類所放之容器内的環 境排除空氣至大氣壓力時，包裝在該容器内且經加熱/加壓 滅菌之麵類喷出該容器。 本發明之第四目的係為適合周圍溫度配送而包裝之熟麵 類提供一製造方法，該等熟麵類已經過酸處理可長時間保 存，且還可保持良好品質而不會受到因酸處理所引起之酸 味道或氣味的影響。 本發月之第目的It由熟麵類之一製造方法而實現，該 方法包括藉由直接接觸105。至15(rc(120至480 kpa)之飽和 水蒸汽來加熱熟麵類之步驟。在下文中，有時將本方法稱 為本發明之第一方法。 本發明之第二目的藉由適合周圍溫度配送而包襞之熟麵 類之一製造方法來實現，該方法包括加熱熟麵類之步驟。 該加熱步驟包括間歇對熟麵類直接應用1〇5。至l5(rc之飽 和水蒸汽及藉由直接接觸90。至1 〇(Tc之飽和水蒸汽來汽蒸 94236.doc •9· 1355900 該等麵類之子步驟 之第二方法。 在下文中，有時將本方法稱為本發明 •本發明之第三目的藉由適合周圍溫度配送而包裝之熟麵 類之-製造方法來達成，該方法基於本發明之第—及第二 ^法。於财法中，溫度高於115。⑽水蒸汽於 财 用：鮮水蒸汽，且該方法包含以下步驟：用具有一二 之“包裝热麵類；在一加熱，加壓滅菌器之腔中根據第一 方法或第二方法之子步驟來加熱該容器及其内含物；藉由 操作減菌器之麼力控制閥，慢慢將該腔内之内部壓力^少 且將該腔内溫度降低，直至内部溫度降至1〇5。至115它丨進 一步將該腔内之内部壓力減小至大氣壓力；及無菌密封該 谷器之開口 °視需要’該方法進—步包括於密封步驟之前 以90至100。(：之飽和水蒸汽來汽蒸該容器及其内含物。下 文中，有時將本方法稱為本發明之第三方法。 本發明之第三目的亦藉由適合周圍溫度配送而包裝之熟 、頒之一製造方法來達成，該方法基於本發明之第一和第 一方法，且進一步包括用具有一開口之容器包裝熟麵類及 在加熱步驟之前向該容器内注入脂肪和油之步驟。在下文 中’有時將本方法稱為本發明之第四方法。 本發明之第四目的藉由適合周圍溫度配送而包裝之熟麵 類之—製造方法來實現，該方法基於本發明之第一和第二 方法，其中該等熟麵類係經酸處理的、低pH值之麵類，且 該方法進一步包括在該低pH值麵類中混入〇 .〇5至2 5重量％ 之糖類和非糖類甜味劑中至少一種及〇 〇2至〇 85重量％之 94236.doc -10- 功9〇〇 氯仙之步驟，或以含有糖類或非糖類甜味劑令至少一種 之浴液及含有氯化鈉之溶 驟。 水爽埋°亥等低PH值麵類之步 在下文t，有時將本方法稱為本發明之第五方法。 轉明之第—方法提供即使#長時間保存仍可保持令人 愉快之質感與美味之熟麵類。 *本發明之第二方法提供適合周圍溫度配送而包裝之熟麵 類，其已經過用於微生物控制的無菌處理，而不會遭受可 破极該寻麵類質感之組織的改變。 根據第三和第四方法，當將一加熱/加虔滅菌器之内部壓 力釋放到大氣壓力時，可防止麵類自該容器之開口喷出 來。結果，可使該無菌處理及隨後之密封步驟順利而圓滿 地進行。 采發明之第五方法係提供適合周圍溫度配送而包裝之熟 麵類，其可長時間保存，且可不受因酸處理所引起之酸味 道和氣味之影響而具有極好的味道。 【實施方式】 在本發明之第一方法中，使105。至150°C(120至480 kPa 之蒸汽壓力）之飽和水蒸汽直接接觸熟麵類，例如，煮麵 類。其可藉由（例如）直接將該105。至150。(：之飽和水蒸汽噴 灑於該等麵類而實現。 若該蒸汽之溫度低於1〇5。(：，則所得麵類不具有耐嚼（不 易咀嚼）之質感。溫度高於15(TC之蒸汽會破壞該等麵類之 組織，而導致不耐嚼之質感。 使用蒸汽之處理時間較佳為10至300秒，30至180秒仍較 94236.doc • 11· 1355900 佳0 藉由本發明之第一方法煮熟並包裝之麵類包括烏龍麵 (udon)(小麥麵）、蕎麥麵（s〇ba)(蕎麥麵）、涼麵（hiyamugi)(比 烏龍麵細）、索麵（somen)(比涼麵細）、韓國薔麥麵、中國麵、 通心麵及意大利麵。韓國蕎麥麵、中國麵、通心麵及意大 利麵尤其適合。 將藉由該第一方法處理之熟麵類無菌密封於一容器内以 適合周圍溫度配送。由該第一方法獲得之熟麵類可長時間 維持令人滿意之質感。即使由該第一方法獲得之麵類經過 酸處理或蒸餾處理或冷卻或冷凍，其仍可保持其黏彈性或 堅韌而有彈性之質感。 本發明之第二方法的特徵在於：加熱熟麵類之步驟包括 間歇地對熟麵類直接應用1 〇5。至150°C之飽和水蒸汽及以 90至1 〇〇°C之飽和水蒸汽來汽蒸該等麵類之子步驟。 適合於該第二方法之熟麵類係該等藉由將麵條煮至拉伸 順伏率為190至330%，較佳為210至310。/。而製備之麵類。此 種麵類包括該等關於第一方法而敍述之麵類。 應藉由間歇地且直接地將一股飽和水蒸汽喷射於熟麵類 上來進行105至150 C飽和水蒸汽的加熱。對每個蒸汽應用 操作之處理時間隨該蒸汽之溫度及待處理之麵類的量而變 化。通常，一股蒸汽應用於約5〇至3〇〇g的熟麵類上，時間 為5至60秒。洛汽應用較佳地重複約5至1〇次。較佳地使用 祭汽使得該蒸汽氣流可直接衝擊麵類。藉由如此操作，可 改進微生物控制之效果。 94236.doc •12- 1355900 蒸汽應用操作之時間間隔根據待處理之麵類的量而變 化。隨著該等麵類的量在約50至300 g之範圍（其係每包裝之 通常重量），時間間隔較佳係〇_5至1〇.〇秒。 而後，以105至150C之飽和水蒸汽加熱之該等麵類藉由 直接接觸90。至1 〇〇〇C之飽和水蒸汽加熱。加熱時間較佳為 10至45分鐘。 本發明之第三方法基於第一或第二方法，且其特徵在於 包合以下步驟：用具有一開口之容器包裝熟麵類；在一加 熱/加壓滅菌器之腔中藉由溫度高於丨丨5。匸之飽和水蒸汽來 加熱該容器及其内含物；慢慢將該腔之内部壓力減少且將 該腔内溫度降低，直至内部溫度降至1〇5。至U5〇c ;進一步 將該腔内之内部壓力減小至大氣壓力；及無菌密封該容器 之開口。視需要，於密封步驟之前以9〇 »至1〇〇〇c之飽和水 蒸汽來加熱處理該容器及其内含物。 用於包裝該等熟麵類之容器包括（但不限於）：由透明材 料、鋁等製成之小袋（p〇uch);由透明材料、鋁等製成之托 盤以及鐵罐。 將該容器及内含物（熟麵類）置於加熱/加壓滅菌器之腔 中，且藉由溫度高於U5°C (溫度降至第一或第二方法中特 定溫度範圍内，意即，自1〇5。至15〇t之範圍）之飽和水蒸 汽來加熱。在完成加熱處理之後，藉由操作一壓力控制閥 來將該腔之内部壓力慢慢減少且將該腔内溫度慢慢降低， 直至内部溫度為1〇5。至115。〇。若該減壓之操作在内部溫度 依然尚於115 c時停止，則在隨後的將壓力降至大氣壓力之 94236.doc 13 !3559〇〇 步驟期間’該等内含物將會自該容器中喷出來。一旦内部 壓力減少以將溫度降低至105。至U5〇c，即使一次性地將内 # >1力進一步降低至大氣壓力，該等内含物亦不會喷出來。 緩慢内部降壓直至内部溫度為105。至U5〇c可逐步地或 連續地實現。在前者情況下，其中用於加熱處理之蒸汽具 有相對低的溫度，因此該腔内之初始内部壓力為相對低， 其藉由一單—釋壓步驟即可將該壓力降至指定水平，即， 105°至115t之間的溫度。在蒸汽溫度相對高處，因此初始 内部壓力相對高’必須藉由複數個降壓及減溫步驟來降低 内部壓力。每次壓力釋放之降壓較佳地控制在每次溫度變 化為15C範圍内。 在該腔之内部溫度降|1〇5。至115。匚之後，將内部壓力進 一步連續地、逐步地或一次性地降至大氣壓力。為獲得操 作效率’最好一次性地降低壓力。 然终，無菌密封如此滅菌之麵類，以在市場上分配和銷 售。視需要，於無菌密封之前，滅菌之麵類可藉由9〇β至1〇〇 c之飽和水蒸汽來進一步進行加熱處理。 本梦明之第四方法包括根據第一或第二方法之相同加熱 步驟，且其特徵在於進一步包括在加熱步驟前向包裝有熟 麵類之容器内注入脂肪和油之步驟。 可甩於該第四方法中之容器包括那些在上文關於本發明 之第二方法而敍述之容器。 A基於谷器中之熟麵類，待注入該容器中之脂肪和油量通 *係重里比為〇 05至10%，較佳係重量比為〇 1至7%。重量 94236.doc -14- 1355900 比低於0.05%之脂肪和油幾乎不產生添加物之效用。超過重 量比10%之添加物會使麵類過於油腻，且往往會破壞其可 口與美味。 可用於第四方法之脂肪和油包括：植物油，例如大豆油、 采籽油、棉籽油、米糠油、玉米;由、芝麻油、花生油、向 日葵油、紅化油、山茶油、撖欖油、亞麻子油及桐油；植 物脂肪，例如椰子油脂、棕櫚油、棕搁仁油及可可油脂； 海洋動物油，例如沙丁魚油、鯨油及鲱魚油；及陸地動物 脂肪，例如豬油、牛脂及乳脂。 在加入脂肪和油之後，將容器置於一加熱/加壓滅菌器之 腔中，亚以與第一或第二方法相同之方式加熱。在加熱處 理後，將該腔之内部壓力藉由任何可用方法釋放至大氣壓 力舉例而言，該内部壓力可被一次性、逐步地、或連續 地降至内„卩壓力。自工作效率之觀點來看一次性地降低 壓力之方法比較適合。即使當該内部壓力一次性降至大氣 壓力時’麵類亦不會噴出該容器。 然後’以通常方式無菌密封含有已添加脂肪/油及經加熱 處理之熟麵類的容器’以提供適合周圍溫度配送之熟麵類 包裝。視需要，於無菌密封之前，該等滅菌之麵類可藉由 至10 0 c之飽和水蒸汽來進一步加熱處理。 本發明之第五方法包括第一或第二方法之相同加熱步 驟’且其特徵在於該等熟麵類係經酸處理的、低pH值麵類， 其含有糖類和非糖類甜味劑為0.05至2.5重量％之至少一種 及〇.02至〇·85重量％的氯化鈉，或其已經過含有糖類和非糖 94236.doc -15· 1355900 甜味射至少—種之溶液及含有氣化納之溶液之處理。 、不特別限制可用於處理麵類進行？11調節之酸，只要其可 2加於食物_。較佳酸係乳酸和葡萄糖酸之組合物，其只 而少I即可達成pH值調節，且可獲得較其它酸更淡的酸的 味道和氣味》 為了麵低pH值麵類之可保存性，該等熟麵類須保持4〇 至5.0之pH值。當為該目的用酸溶液處理該等麵類時，最好 使用pH值為2.0至5.0之酸溶液。 可作為一能夠抑制低pH值麵類之酸味道和氣味之物質的 糖甜味劑包括：蔗糖、麥芽糖、果糖、葡萄糖及寡糖。 為了抑制酸的味道和氣味，在低？11值麵類中應存在〇 〇5 至2.5事量％之量之糖類或非糖類甜味劑中至少一種。當用 含有該糖類或該（等）非糖類甜味劑之溶液處理低pH值麵類 時，該第五方法之目的通常可藉由使用具有重量比為01至 5%濃度之溶液來達成。 可作為另一能夠抑制低pH值麵類之酸味道和氣味之物質 的氣化鈉應以0.02至〇.85重量％之量存在該等低？11值麵類 中。當用含有氯化鈉之溶液處理該等低pH值麵類時，該第 五方法之目的通常可藉由使用具有重量比為〇1至3〇%濃 度之氣化鈉水溶液來達成。 用於第五方法之低pH值麵類之製備方法包括：（！）一包含 用混合溶液處理麵類之方法’該混合溶液係藉由將預定量 之氣化鈉和甜味劑（選自糖類及非糖類甜味劑）混合於酸溶 液中以用於酸處理而製備；（2)—包含分別用氣化鈉水溶液 94236.doc • 16· 1355900 和甜味劑溶液處理經酸處理之低婦麵類之方法；⑺一包 含用含有氣化齡甜味劑之混合溶液處理經酸處理之低# 值麵類之方法；及（4)-包含將氣化納或甜味财任一種混 合於麵類生麵團中並用另一溶液處理所得麵類之方法。^ 於工業生產而言，方法（1)較佳。 以各種方式進行使用一種或多種溶液之處理，例如浸潰 和喷灑。對於工業生產而言，浸潰最適用。 現在將參照實例更詳細地說明本發明，但是應瞭解，不 能將本發明理解為在此受到限制。除非另外說明，所有百 分比係重量比。 實例1至4及比較實例1至3 將意大利麵煮熟至拉伸順伏率2 3 〇 %。煮熟之意大利麵藉 由直接應用一股飽和水蒸汽來加熱處理且密封於一容器 内’該股包含水兹· 之溫度如下表1所示，其中處理時間如 表1所示。在比較實例1中，將煮熟之意大利麵密封於一容 器内而未用飽和水蒸汽進行加熱處理。 在、封一天後’ 10個專門小組基於表2所示的評分標準從感 g上ef·估該意大利麵之質感和美味。表1展示了評估之平均 結果。 表1 實 例 比較實例 1 2 3 4 1 2 3 洛溫度 (°〇 105 120 140 150 - 100 160 處理時間 __(P) 30 30 30 30 - 30 30 94236.doc -17- 1355900 質感 4.3 4.8 4.7 美味 4.5 4.6 4.6 表21355900 IX. Description of the Invention: [Technical Field] The present invention relates to a method for manufacturing a cooked noodle product suitable for packaging at ambient temperature, which can maintain long-term enjoyment without the aid of additives. Sensory quality, for example, texture. [Prior Art] It is said that the cooked noodles have the highest viscoelasticity and toughness and elasticity after being cooked, and are extremely delicious. After that, the texture of the noodles will become loose. In order to solve this problem, we propose to add transglutaminase to the dough containing glutinous flour and other raw materials (refer to Jp A-6-1473 3), or add transglutamate in this noodle. Aminease and gliadin or glutenin (see JP-A-10-276695). However, modern consumers tend not to consume foods containing additives. One of the latest trends in food is the need for convenience. Various pre-cooked foods are now widely distributed, requiring only (for example) pouring hot water or microwave heating to be eaten quickly and easily. For noodle products, there is also a trend towards convenience. Microbial growth must be controlled before the cooked noodles may be affected by ambient temperature distribution. To solve this problem, it should be noted that cooked noodles and other cooked foods can be sterilized by heating under pressure after being packaged in Zengwa sterilization technology. However, the disadvantage of heat/pressure sterilization of cooked noodles after packaging is that heating under pressure when packaged in a closed container changes the texture of the noodle. 94236.doc 1355900 Given that the taste is of great importance to noodle products, the change in the facial tissue that seriously affects the texture is a serious problem. Therefore, it has been necessary to establish a sterilization technique for cooked noodles that can replace post-package heating/pressure sterilization to achieve microbial control without damaging the facial tissue. The present invention 30240 90 teaches a method of making cooked noodles that solves the microbial control problem without involving post-packaging heating/pressure sterilization that may alter cooked noodle tissue. In this method, an ultraviolet sterilization tray is filled with cooked noodles' sterilized in a closed chamber at a pressure of 100 ° C or higher (preferably 130 to 140 ° C) and sealed in a cleaning station. Inside. The sterilization step is carried out by continuous sterilization for several tens of seconds to several tens of minutes or by repeating about 6 to 8 sterilization cycles, each cycle being about 6 to 1 sec. However, according to this method, the tray to which the sterilized noodles are to be placed must be previously UV sterilized to make a uv sterilizer requiring a large device. In addition, this method involves tricky steps. Since the food tray is mostly made of an organic polymer material, it is feared that the organic polymer material undergoes a free radical reaction of UV irradiation, resulting in the formation of a carcinogenic chemical or an endocrine disrupting chemical. When continuously sterilized by the above method for several tens of seconds to several tens of minutes, the cooked noodles lose their toughness and become excessively soft. When about 6 to 8 sterilization cycles of 6 to 10 seconds per cycle are intermittently administered, safety is not guaranteed especially at the time when the number of initial microbial cells is large. We also know a food processing method effective for preserving cooked food, which comprises filling a container with food, heating/pressurizing the container and its contents, and aseptically sealing the container (see jP-A_4_37〇〇81). Heating/pressure sterilization is generally performed using a high temperature 94236.doc 1355900 temperature/high pressure steam of 1 〇〇 cc or higher. In order to realize the method of JP-a_4_370081, after heating/pressurizing the container and its contents in a heating/adding sterilizer chamber, the internal pressure of the chamber must be exhausted by the exhaust gas before sealing. Released to the atmosphere. The chamber of a heating/pressure sterilizer is released to atmospheric pressure after sterilization. τ is usually followed by the natural state of the structure of the device and its like. A disadvantage of this venting method is that the food will squirt out of the container, contaminating the opening of the container to be sealed, which will not only result in a package that is not 2 and will result in an incomplete seal. This can be the case for solid foods or oil-coated solid foods that are cooked by stewing, boiling, filling or oiling, especially those that are cooked and cooked. - foods that can be stored for a long period of time, such as the recently developed long-term preserved noodles, which ensure long-term preservation by their lower pH. To ensure, preserveability, when where microbes are expected, Not only must the surface of the food but also its interior be adjusted to a lower pH. It is inevitable to adjust the pH of the food even inside, so that the inside of the food produces an acid taste and odor. The taste and smell of this kind of acid is not conducive to the deliciousness and deliciousness of many foods. In order to overcome such problems, ρ_α·5·1533() discloses a method for producing a preserveable cooking noodle, which comprises: preparing a dough containing glucono-6-lactone, and cutting the flaky dough Noodles (n〇〇dle strand); boil the same side into the mixed aqueous solution containing adipic acid and sweetener to make the noodles? The value of 11 is adjusted to 4 5 or lower; the dough is packaged in a crepe container; and the package is heat sterilized. 248148 provides a preservative for cooking noodles comprising acid, sugar and animal or vegetable protein hydrolysate u as a pH value of 94236.doc 1355900, which method and the preservative are unsatisfactory. SUMMARY OF THE INVENTION A first object of the present invention is to provide a side of the cooked noodles & the cooked noodles which maintain a pleasant texture for a long period of time without the aid of additives. The first object of the present invention is to provide a method of making a dish for a cooked dough suitable for ambient temperature distribution, which achieves microbial control without causing changes in the facial tissues which can cause texture damage. A second object of the present invention is to provide a manufacturing method for a cooked noodle package suitable for ambient temperature distribution, which prevents packaging in a container when the environment in the container in which the cooked noodle is placed excludes air to atmospheric pressure and The container is sprayed by heated/pressure sterilized noodles. The fourth object of the present invention is to provide a manufacturing method for cooked noodles packaged for ambient temperature distribution, which can be preserved for a long time by acid treatment, and can also maintain good quality without being treated by acid. The effect of the acid taste or odor caused. The purpose of this month is achieved by a manufacturing method of a cooked noodle comprising direct contact 105. The step of heating the cooked noodles to 15 (rc (120 to 480 kpa) saturated water vapor. Hereinafter, the method is sometimes referred to as the first method of the present invention. The second object of the present invention is by suitable for ambient temperature The method for manufacturing a packaged cooked noodle is provided, the method comprising the step of heating the cooked noodles. The heating step comprises directly applying the cooked noodles to the cooked noodles. 1 to 5. (rc saturated steam and borrowing The second method of sub-steps of such noodles is carried out by direct contact with 90 to 1 〇 (Tc saturated steam) 94236.doc • 9·1355900. Hereinafter, the method is sometimes referred to as the present invention. The third object is achieved by a method of manufacturing a cooked noodle package suitable for distribution at ambient temperature, the method being based on the first and second methods of the present invention. In the method of financing, the temperature is higher than 115. (10) Water vapor For financial use: fresh water vapor, and the method comprises the steps of: heating the package with a "package hot noodle" having one or two; in a heating, pressure sterilizer cavity according to the first method or the sub-step of the second method Container and its contents; The force control valve, slowly reduce the internal pressure in the chamber and reduce the temperature inside the chamber until the internal temperature drops to 1〇5. To 115, it further reduces the internal pressure in the chamber to Atmospheric pressure; and aseptically sealing the opening of the granules as needed. 'This method further includes steaming the vessel and its contents at a temperature of 90 to 100 before the sealing step. (hereinafter, The method is sometimes referred to as the third method of the present invention. The third object of the present invention is also achieved by a method of fabricating a package suitable for ambient temperature distribution, the method being based on the first and the A method, and further comprising the steps of packaging the cooked noodle with a container having an opening and injecting fat and oil into the container prior to the heating step. Hereinafter, the method is sometimes referred to as the fourth method of the present invention. The fourth object of the invention is achieved by a method of manufacturing a cooked noodle package suitable for ambient temperature distribution, the method being based on the first and second methods of the invention, wherein the cooked noodle is acid treated, low pH value a dough, and the method further comprises mixing at least one of 5 to 25 wt% of the saccharide and non-saccharide sweetener and 〇〇2 to 〇85 wt% of the low pH face class 94236.doc -10- The step of 9 chloroprene, or the bath containing at least one kind of sugar or non-sugar sweetener and the sodium chloride-containing solution. The step of low pH value such as water and burying In the following t, the method is sometimes referred to as the fifth method of the present invention. The first method of the invention provides a cooked noodle which can maintain a pleasant texture and deliciousness even if it is stored for a long time. The method provides a cooked noodle package suitable for distribution at ambient temperature, which has been subjected to aseptic processing for microbial control without suffering from changes in the tissue that can break the texture of the face. According to the third and fourth methods, when the internal pressure of a heating/twisting sterilizer is released to atmospheric pressure, the dough can be prevented from being ejected from the opening of the container. As a result, the aseptic processing and the subsequent sealing step can be carried out smoothly and satisfactorily. The fifth method of the invention is to provide a cooked noodle suitable for distribution at ambient temperature, which can be stored for a long period of time and which is excellent in taste without being affected by the sour taste and odor caused by the acid treatment. [Embodiment] In the first method of the present invention, 105 is employed. Saturated water vapor to 150 ° C (steam pressure of 120 to 480 kPa) is in direct contact with cooked noodles, for example, noodles. This can be done, for example, directly by 105. To 150. (: The saturated steam is sprayed on the noodles. If the temperature of the steam is lower than 1〇5. (:, the resulting noodle does not have the texture of chewy (not easy to chew). The temperature is higher than 15 (TC The steam will destroy the tissue of the noodles, resulting in a texture that is not chewy. The treatment time using steam is preferably 10 to 300 seconds, and 30 to 180 seconds is still more than 94236.doc • 11·1355900 better 0 by the present invention The first method of cooking and packaging of the noodles includes udon (wheat noodles), soba noodles (s〇ba) (soba noodles), cold noodles (hiyamugi) (thin than oolong noodles), noodles (somen) (thin than cold noodles), Korean soba noodles, Chinese noodles, macaroni and pasta. Korean soba noodles, Chinese noodles, macaroni and pasta are especially suitable. The cooked noodles are aseptically sealed in a container to be suitable for distribution at ambient temperature. The cooked noodles obtained by the first method can maintain a satisfactory texture for a long time. Even if the noodles obtained by the first method are subjected to acid treatment or distillation Treated or cooled or frozen, it still retains its viscoelasticity or toughness and has a bullet The second method of the present invention is characterized in that the step of heating the cooked noodles comprises intermittently applying 1 〇 5 to the cooked noodles to 150 ° C of saturated steam and 90 to 1 〇〇 ° C. The sub-step of steaming the isofumes by saturated steam. The cooked noodle suitable for the second method is such that the noodles are cooked to a tensile elongation of from 190 to 330%, preferably from 210 to 310. The noodle to be prepared. Such noodles include the noodles described in relation to the first method. 105 to 150 C should be carried out by intermittently and directly spraying a saturated steam onto the cooked noodles. Heating of saturated steam. The processing time for each steam application operation varies with the temperature of the steam and the amount of noodles to be treated. Usually, a steam is applied to cooked noodles of about 5 〇 to 3 〇〇g. The time is 5 to 60 seconds. The application of the Luoqi is preferably repeated about 5 to 1 times. Preferably, the steam is used to make the steam flow directly impact the noodles. By doing so, the effect of microbial control can be improved. 94236.doc •12- 1355900 Steam application operation time interval is based on The amount of the noodle varies. As the amount of the noodle is in the range of about 50 to 300 g, which is the usual weight per package, the time interval is preferably 〇5 to 1 〇.〇. The noodles heated with saturated steam of 105 to 150 C are heated by direct contact with saturated steam of 90 to 1 C. The heating time is preferably from 10 to 45 minutes. The third method of the present invention is based on A first or second method, and characterized by comprising the step of: packaging the cooked noodle with a container having an opening; in a cavity of a heating/pressure sterilizer by a temperature higher than 丨丨5. Water vapor heats the vessel and its contents; slowly reduces the internal pressure of the chamber and lowers the temperature inside the chamber until the internal temperature drops to 1〇5. To U5〇c; further reduce the internal pressure in the chamber to atmospheric pressure; and aseptically seal the opening of the container. If necessary, heat the vessel and its contents with 9 Torr » to 1 〇〇〇c of saturated steam before the sealing step. Containers for packaging such cooked noodles include, but are not limited to, pouches made of transparent materials, aluminum, etc.; trays made of transparent materials, aluminum, etc., and cans. The container and the contents (cooked noodles) are placed in the cavity of the heating/pressure sterilizer, and the temperature is higher than U5 ° C (the temperature is lowered to a specific temperature range in the first or second method, That is, it is heated by saturated steam from 1〇5 to 15〇t. After the completion of the heat treatment, the internal pressure of the chamber is gradually reduced by operating a pressure control valve and the temperature inside the chamber is gradually lowered until the internal temperature is 1 〇 5. To 115. Hey. If the decompression operation is stopped while the internal temperature is still at 115 c, then the subsequent drops will be reduced to atmospheric pressure at 94236.doc 13 !3559〇〇 during the step of 'the contents will be from the container Spray it out. Once the internal pressure is reduced to lower the temperature to 105. To U5〇c, even if the internal # >1 force is further reduced to atmospheric pressure at a time, the contents will not be ejected. Slow internal buck until the internal temperature is 105. To U5〇c can be implemented step by step or continuously. In the former case, the steam used for the heat treatment has a relatively low temperature, so the initial internal pressure in the chamber is relatively low, and the pressure can be lowered to a specified level by a single-pressure step, ie , a temperature between 105 ° and 115 t. Where the steam temperature is relatively high, so the initial internal pressure is relatively high, the internal pressure must be reduced by a plurality of steps of depressurization and desuperheating. The depressurization of each pressure release is preferably controlled within a range of 15 C per temperature change. The temperature inside the chamber drops |1〇5. To 115. After that, the internal pressure is further reduced to atmospheric pressure continuously, stepwise or once. For operational efficiency, it is best to reduce the pressure once and for all. Finally, the thus sterilized noodles are aseptically sealed for distribution and sale on the market. The sterilized noodles may be further heat treated by saturated steam of 9 〇β to 1 〇〇 c, as needed, prior to aseptic sealing. The fourth method of the present invention includes the same heating step according to the first or second method, and is characterized by further comprising the step of injecting fat and oil into the container in which the cooked noodle is packaged before the heating step. Containers which may be employed in the fourth method include those described above in connection with the second method of the present invention. A is based on the cooked noodles in the trough, and the amount of fat and oil to be injected into the container is 〇 05 to 10%, and preferably the weight ratio is 〇 1 to 7%. Weight 94236.doc -14- 1355900 Fat and oil below 0.05% produce little additive effect. Adding more than 10% by weight will make the noodles too greasy and often destroy their mouthfeel and taste. Fats and oils which can be used in the fourth method include: vegetable oils such as soybean oil, seed oil, cottonseed oil, rice bran oil, corn; sesame oil, peanut oil, sunflower oil, red oil, camellia oil, eucalyptus oil, flax Seed oil and tung oil; vegetable fats such as coconut oil, palm oil, palm kernel oil and cocoa butter; marine animal oils such as sardine oil, whale oil and salmon oil; and terrestrial animal fats such as lard, tallow and milk fat. After the addition of the fat and the oil, the container is placed in a cavity of a heating/pressure sterilizer and heated in the same manner as the first or second method. After the heat treatment, the internal pressure of the chamber is released to atmospheric pressure by any available method. For example, the internal pressure can be reduced to one-time, one-step, or continuous pressure. From the viewpoint of work efficiency It is appropriate to see a one-time method of reducing the pressure. Even when the internal pressure is reduced to atmospheric pressure at one time, the noodles will not be ejected from the container. Then, the aseptic seal contains the added fat/oil and is heated in the usual manner. Treated cooked noodle containers 'to provide a cooked noodle package suitable for ambient temperature delivery. If desired, the sterilized noodles may be further heat treated by saturated steam up to 100 c prior to aseptic sealing. The fifth method of the present invention comprises the same heating step of the first or second method and characterized in that the cooked noodles are acid-treated, low pH noodles containing 0.05% of sugars and non-sugar sweeteners. Up to 2.5% by weight of at least one and 〇.02 to 〇855% by weight of sodium chloride, or a solution containing at least one of sugar and non-sugar 94236.doc -15·1355900 sweet taste and The treatment containing the gasified sodium solution, and the acid which can be used for the treatment of the noodles is not particularly limited, as long as it can be added to the food _. Preferably, the acid is a combination of lactic acid and gluconic acid, which is only a small amount. I can achieve pH adjustment, and can obtain a lighter acid taste and odor than other acids. In order to maintain the storability of low pH surface, the cooked noodles must maintain a pH of 4 〇 to 5.0. When treating such noodles with an acid solution for this purpose, it is preferred to use an acid solution having a pH of 2.0 to 5.0. A sugar sweetener which can be used as a substance capable of suppressing the acid taste and odor of low pH noodles includes : sucrose, maltose, fructose, glucose, and oligosaccharides. In order to suppress the taste and odor of the acid, at least 5% to 2.5% of the sugar or non-sugar sweetener should be present in the low-value class. When the low pH noodle is treated with a solution containing the sugar or the non-saccharide sweetener, the fifth method is generally used by using a solution having a concentration of 01 to 5% by weight. Achieved as another acid flavor that inhibits low pH noodles and The vaporized sodium of the odorous substance should be present in the lower ?11 value noodles in an amount of 0.02 to 85855% by weight. When the low pH surface type is treated with a solution containing sodium chloride, the fifth The purpose of the method can generally be achieved by using an aqueous solution of sodium sulphate having a concentration of 〇1 to 3% by weight. The preparation method of the low pH surface type used in the fifth method includes: (!) Method for treating a noodle of a solution> The mixed solution is prepared by mixing a predetermined amount of sodium carbonate and a sweetener (selected from a saccharide and a non-sugar sweetener) in an acid solution for acid treatment; (2) ) - a method comprising treating an acid-treated low-faceted noodle with a gasified sodium solution 94236.doc • 16·1355900 and a sweetener solution; (7) comprising treating the acid with a mixed solution containing a gasification-aged sweetener The method of treating the low-valued noodle; and (4)-containing a method of mixing the gasified or sweet flavor into the dough and treating the resulting noodle with another solution. ^ In terms of industrial production, the method (1) is preferred. Treatment with one or more solutions, such as impregnation and spraying, is carried out in a variety of ways. For industrial production, impregnation is most suitable. The invention will now be described in more detail with reference to examples, but it should be understood that the invention is not construed as limited. All percentages are by weight unless otherwise stated. Examples 1 to 4 and Comparative Examples 1 to 3 The pasta was cooked to a tensile elongation of 2 3 〇 %. The cooked pasta is heat treated by direct application of a saturated steam and sealed in a container. The temperature of the strand containing water is as shown in Table 1 below, wherein the treatment time is shown in Table 1. In Comparative Example 1, the cooked pasta was sealed in a container without heat treatment with saturated steam. After one day, the 10 panelists based on the scoring criteria shown in Table 2 to estimate the texture and taste of the pasta. Table 1 shows the average results of the assessment. Table 1 Example Comparison Example 1 2 3 4 1 2 3 Loose temperature (°〇105 120 140 150 - 100 160 Treatment time__(P) 30 30 30 30 - 30 30 94236.doc -17- 1355900 Texture 4.3 4.8 4.7 Delicious 4.5 4.6 4.6 Table 2
_柔軟和不耐嚼 過度柔軟，無耐~1£"^~^"~_ soft and chewy. Excessively soft, unresistant ~1£"^~^"~
實例5至10及比較實例4至7 將乾思大利麵（厚度：i 6 mm)煮熟至拉伸順伏率22〇%， 亚將其浸入20°C之水中達4〇秒。將該意大利麵以2〇〇呂一份 包裝於容器内，並在表3所示條件下，藉由間歇地直接應用 飽和水蒸汽對其進行加熱處理，且然後以1〇〇t之飽和水蒸 汽來汽蒸達表3所示之加熱時間。加熱處理後，立即以一蓋 子密封該容器。允許將所得煮熟意大利麵冷卻至室溫並在 此溫度下儲存一星期。在儲存一星期後，基於表4所示之標 準檢查該意大利麵之微生物生長以評估微生物控制效果。 將被判斷為具有微生物控制效果之樣本於一微波爐中被加 熱，並由1 〇個成員的專門小組基於表4所示的評分標準從感 g上评估意大利麵之質感。表3展示了評估之平均結果。 94236.doc -18· 表3 實例 對比實例 5 6 7 8 9 10 4 5 6 7 間歇 地應 用飽 和水 蒸汽 的條 件 溫度 (°〇 105 120 135 150 120 120 150 105 150 150 每次操 作的時 間（秒） 5 5 5 5 60 5 5 5 5 60 操作間 之時間 間隔 (秒） 1 1 1 1 1 1 - - 1 1 操作次 數 5 5 5 5 5 5 1 1 5 5 使用100°C之 飽和蒸汽之加 熱時間（分鐘） 10 10 10 10 10 30 30 60 - - 微生物控制效 果 是 是 是 是 是 是 否 是 否 是 質感（平均） 4.9 4.8 4.6 4·3 4.3 4.4 * 3.1 氺 2.1 (-)係指由於微生物生長而未進行感官測試。 表4 項目 得分 評估標準 微生物控制效果 是 未觀察到—菌 否 觀察到黴菌 5 咬起來硬 質感 4 十为而f °爵（堅動和有彈性） 3 耐嚼 2 柔歌和不射嗔 1 過度柔軟，無耐吸嘻枓 實例11 1355900 將乾意大利麵煮熟至拉伸順伏率230%，並將2〇〇 g的煮熟 意大利麵包裝於一尼龍/聚丙烯層壓塔盤（内徑：12〇 mm. 94236.doc -19- 1355900 深度·· 45 mm)中。將該容器及其内含物置於一加熱/加壓滅 菌器之腔中，並用120C之飽和水蒸汽加熱達3〇秒。將該腔 之壓力控制閥開啓一次並關閉，其使得該腔之内部溫度達 115°C。隨後，完全打開該壓力控制閥以完全將内部壓力釋 放至大氣壓力。在内部壓力降低期間，將該煮熟之音大利 麵保持在適當位置而未喷出該把盤。以通常方式無菌密封 該容器之開口以獲得煮熟之意大利麵包裝。 實例12 以與實例11相同之方式對塑料托盤中與實例u同樣製備 之煮熟意大利麵進行滅菌，只是實例12中使用13〇°c之飽和 水蒸汽。將該腔之壓力控制閥開啓一次並關閉，其使得内 部溫度為120°C。再次開啓並關閉該閥，其使得内部溫度為 110°C。其後，完全打開該閥以完全將該腔之内部壓力釋放 至大氣壓力。在内部壓力降低期間，將該煮熟意大利麵保 持在適當位置而未喷出該托盤。以通常方式無菌密封該容 器之開口以獲得煮熟之意大利麵包裝。 比較實例8 與貫例11同樣方式製備之塑料托盤中之煮熟意大利麵以 與實例12相同之方式進行處理，直至達到一次開啓並關閉 滅菌器之壓力控制閥以將該腔之内部溫度降至^ 2〇它之步 驟。其後，元全打開該閥以完全將該腔之内部壓力釋放至 大氣壓力，於此步驟中，部分煮熟之意大利麵喷出該容器。 實例13 將一 200 g煮熟之意大利麵（拉伸順伏率：230%)包裝於_ 94236.doc •20- 1355900 尼龍/聚丙烯層壓塔盤（内徑：120 mm ;深度：45 mm)中， 並在其上滴0.3 g的撖欖油。將該容器及其内含物置於—加 熱/加壓滅菌器之腔申，且藉由12(TC之飽和水蒸汽加熱達 30秒。一次性地完全打開該滅菌器之壓力控制閥以使内部 壓力完全釋放至大氣壓力。在内部壓力降低期間，將該煮 熟意大利麵保持在適當位置而未喷出該托盤。以通常方式 無菌密封該容器之開口以獲得煮熟之意大利麵包裝。 實例14 將一 200 g煮熟意大利麵（拉伸順伏率：23〇%)包裝於與實 例1 3中所用之相同的塑料托盤中，並在其上滴丨〇 g橄欖油。 以與實例13相同之方式對該托盤中之意大利麵進行滅菌， 並以與實例13相同之方式將該腔之内部壓力釋放至大氣壓 力。在内部壓力降低期間，將該煮熟意大利麵保持在適當 位置而未喷出該托盤。以通常方式無菌密封該容器之開口 以獲得煮熟之意大利麵包裝。 比較實例9 將一 200 g煮熟意大利麵（拉伸順伏率：230%)包裝於與實 例13中所用之相同的塑料托盤中，且沒有額外的橄欖油， 於一加熱/加壓滅菌器之腔中進行滅菌，隨後以與實例13相 同之方式釋放壓力。在内部壓力降低期間，煮熟意大利麵 噴出托盤。由於密封部分被意大利麵污染，所以無法將容 器完全密封。 實例15至24及參考實例1 將乾意大利麵煮熟至拉伸順伏率230%。將該煮熟意大利 94236.doc -21· 1355900 麵浸入含有0.8%發酵乳酸、0.8%葡萄糖酸、〇 5%氯化鈉及 遭度係下文表所示之糖的混合水溶液中達一分鐘，以獲 得低pH值意大利麵。 1〇個專門小組根據表6所述之評分標準從感官上評估所 知低pH值意大利麵之酸的味道和氣味。表5展示了評估之平 均結果。 此外，使用飽和水蒸汽以實例2中相同之方式對實例15 至24中所得之低pH值意大利麵進行加熱處理，或藉由間歇 地應用12(TC之飽和水蒸汽對其進行加熱處理，隨後以與實 例6相同之方式於1〇(rc之飽和水蒸汽對其進行汽蒸，且而 圍溫度下長時間保存，且可口性極好而無酸的味道和氣味。 表5Examples 5 to 10 and Comparative Examples 4 to 7 The dried smear (thickness: i 6 mm) was cooked to a tensile elongation of 22%, which was submerged in water at 20 ° C for 4 sec. The pasta was packaged in a container in 2 liters and heated under the conditions shown in Table 3 by intermittently applying saturated steam directly, and then saturated with 1 Torr. The steam was steamed to the heating time shown in Table 3. Immediately after the heat treatment, the container was sealed with a lid. The cooked pasta is allowed to cool to room temperature and stored at this temperature for one week. After one week of storage, the microbial growth of the pasta was examined based on the criteria shown in Table 4 to evaluate the microbial control effect. Samples judged to have microbial control effects were heated in a microwave oven, and a panel of 1 member evaluated the texture of the pasta from the sense g based on the scoring criteria shown in Table 4. Table 3 shows the average results of the assessment. 94236.doc -18· Table 3 Example comparison example 5 6 7 8 9 10 4 5 6 7 Conditional temperature for intermittent application of saturated water vapor (°〇105 120 135 150 120 120 150 105 150 150 time per operation (seconds) 5 5 5 5 60 5 5 5 5 60 Interval between operations (seconds) 1 1 1 1 1 1 - - 1 1 Number of operations 5 5 5 5 5 5 1 1 5 5 Heating with saturated steam at 100 °C Time (minutes) 10 10 10 10 10 30 30 60 - - The effect of microbial control is whether it is texture or not (average) 4.9 4.8 4.6 4·3 4.3 4.4 * 3.1 氺 2.1 (-) refers to the growth of microorganisms No sensory test was performed. Table 4 Item score evaluation criteria Microbiological control effect is not observed - no bacteria observed in the mold 5 bite hard texture 40 and f ° (strong and elastic) 3 chewy 2 soft song and Not shot 1 Excessively soft, resistant to sucking Example 11 1355900 Cooked dry pasta to a stretch rate of 230% and 2 〇〇g of cooked pasta in a nylon/polypropylene laminate Disk (inner diameter: 12〇mm. 94236.doc -19- 1355900 Depth · · 45 mm). Place the container and its contents in a heated/pressure sterilizer and heat it with saturated steam of 120 C for 3 sec. Open the pressure control valve of the chamber once. Closing, which causes the internal temperature of the chamber to reach 115 ° C. Subsequently, the pressure control valve is fully opened to completely release the internal pressure to atmospheric pressure. The cooked sound is kept in place during the internal pressure reduction The tray was not sprayed. The opening of the container was aseptically sealed in the usual manner to obtain a cooked pasta package. Example 12 Cooked pasta prepared in the same manner as in Example 11 in the same manner as in Example 11 was carried out. Sterilization, except that saturated steam of 13 ° C was used in Example 12. The pressure control valve of the chamber was opened once and closed, which caused the internal temperature to be 120 ° C. The valve was opened and closed again, which caused the internal temperature to be 110. °C. Thereafter, the valve is fully opened to completely release the internal pressure of the chamber to atmospheric pressure. The cooked pasta is kept in place during the internal pressure reduction. The tray was opened. The opening of the container was aseptically sealed in a usual manner to obtain a cooked pasta package. Comparative Example 8 The cooked pasta in a plastic tray prepared in the same manner as in Example 11 was treated in the same manner as in Example 12. Until the pressure control valve that opens and closes the sterilizer is reached once to reduce the internal temperature of the chamber to the step of 2 . Thereafter, the valve is fully opened to completely release the internal pressure of the chamber to atmospheric pressure, and in this step, the partially cooked pasta is sprayed out of the container. Example 13 A 200 g cooked pasta (stretching rate: 230%) was packaged in _ 94236.doc • 20-1355900 nylon/polypropylene laminated tray (inner diameter: 120 mm; depth: 45 mm) ), and drip 0.3 g of eucalyptus oil on it. The container and its contents are placed in a chamber of a heating/pressure sterilizer and heated by a saturated steam of 12 (TC for 30 seconds). The pressure control valve of the sterilizer is completely opened at one time to make the interior The pressure is completely released to atmospheric pressure. During the internal pressure reduction, the cooked pasta is held in place without ejecting the tray. The opening of the container is aseptically sealed in a conventional manner to obtain a cooked pasta package. A 200 g cooked pasta (stretching rate: 23%) was packaged in the same plastic tray as used in Example 13, and g olive oil was dripped on it. The pasta in the tray was sterilized and the internal pressure of the chamber was released to atmospheric pressure in the same manner as in Example 13. While the internal pressure was lowered, the cooked pasta was kept in place without being sprayed. The tray was opened. The opening of the container was aseptically sealed in the usual manner to obtain a cooked pasta package. Comparative Example 9 A 200 g cooked pasta (stretching rate: 230%) was packaged in The same plastic tray used in Example 13 was sterilized in the chamber of a heating/pressure sterilizer without additional olive oil, and then the pressure was released in the same manner as in Example 13. During the internal pressure reduction, the cooking was carried out. Cooked pasta spouted out of the tray. The container could not be completely sealed because the seal was contaminated with pasta. Examples 15 to 24 and Reference Example 1 Dried pasta was cooked to a tensile elongation of 230%. Cooked Italian 94236 .doc -21· 1355900 The surface is immersed in a mixed aqueous solution containing 0.8% fermented lactic acid, 0.8% gluconic acid, 5% 5% sodium chloride and the sugar shown in the table below for one minute to obtain low pH pasta. One panel conducted a sensory evaluation of the taste and odor of the low pH pasta from the sensor according to the scoring criteria described in Table 6. Table 5 shows the average results of the evaluation. In addition, using saturated steam as an example 2 The low pH pasta obtained in Examples 15 to 24 was heat treated in the same manner, or it was heat treated by intermittent application of 12 (TC saturated steam), followed by In the same manner as in Example 6, the steam was steamed at 1 Torr (saturated water vapor of rc, and stored at a temperature for a long time, and the palatability was excellent without acid taste and odor. Table 5
後將其密封於容器内。該等低阳值之意大利麵包裝可在周 94236.doc -22- 1355900 表6 項目 酸的味道和氡味 得分It is then sealed in a container. These low-yang pasta packages are available in the week 94236.doc -22- 1355900 Table 6 Item Sour taste and astringency score
4_ T _評估標準 無可察覺之4_ T _Evaluation Criteria Nothing to detect
2_ T ----PV 不 If. ψι 輕微可察覺之 明顯可察覺之酸的味道和1咗 為滅知认Μ也，从Τ"Τ：— -~ 強烈之酸的味i〇^ 1 _ 無可察覺之糖或鹽味 可口性 非 可互i^gg~5^ 輕微可察覺之糖_成驂咗 明顯可察覺之^盡瞄必2_ T ----PV 不 If. ψι Slightly detectable and noticeable acid taste and 1 咗 for ignorance, also from Τ"Τ:— -~ Strong acid taste i〇^ 1 _ Undetectable sugar or salty taste is not mutually achievable i^gg~5^ Slightly detectable sugar _ 骖咗 骖咗 骖咗 可 尽 尽
實例25至27 將乾意大利麵煮熟至拉伸順伏率230%。將該煮熟音大利 麵浸入含有0.8%發酵乳酸、〇.8%葡萄糖酸、〇 5%氣二鈉以 及濃度係表7所示之麥芽寡糖之混合水溶液中達一分鐘，以 獲得低pH值意大利麵。 以與實例15至24相同之方式㈣官上評估了所得低碑值 意大利麵之酸的味道和氣味以及可口性。表7展示了評估之 平均結果。 此外，使用飽和水蒸汽以與實例2相同之方式對實例Μ 至27中所獲取之低pH值意大利麵進行加熱處理，或藉由間 歇地應用120t之飽和水蒸汽對其進行加熱處理，隨後以與 實例6相同之方式於l〇(TC之飽和水蒸汽對其進行汽蒸，且 而後將其密封於容器内。該等低pH值之意大利麵包裝可在 周圍溫度下長時間保存’ ^可口性極好而無酸的味道和氣 味0 94236.doc 23· 1355900 表7 混合溶液1j 卜之糖 感官測試 種類 濃度（％) 酸的味道和 氣味 可口性 實例25 麥芽寡糖 0.1 4.3 5.0 實例26 同上 0.5 4.6 5.0 實例27 同上 3.0 4.6 4.7 94236.doc 24-Examples 25 to 27 The dried pasta was cooked to a tensile elongation of 230%. The cooked soy noodles were immersed in a mixed aqueous solution containing 0.8% fermented lactic acid, 8% 8% gluconic acid, 〇5% bis-disodium, and the concentration of the malt oligosaccharide shown in Table 7 for one minute to obtain a low pH pasta. In the same manner as in Examples 15 to 24 (4), the taste and odor of the obtained low-value pasta pasta and the palatability were evaluated. Table 7 shows the average results of the assessment. Further, the low pH pasta obtained in Examples Μ to 27 was heat-treated in the same manner as in Example 2 using saturated steam, or it was heat-treated by intermittently applying 120 t of saturated steam, followed by In the same manner as in Example 6, the saturated steam of TC was steamed and then sealed in a container. The low pH pasta package can be stored for a long time at ambient temperature. Excellent and acid-free taste and odor 0 94236.doc 23· 1355900 Table 7 Mixed solution 1j Sugar sensory test Species concentration (%) Acid taste and odor palatability Example 25 Malt oligosaccharide 0.1 4.3 5.0 Example 26 Same as above 0.5 4.6 5.0 Example 27 Same as above 3.0 4.6 4.7 94236.doc 24-