JPH03247249A - Production of bag-packed retort noodle - Google Patents

Abstract

PURPOSE:To obtain the title noodle having good stiffness and flavor and capable of readily loosening by boiling dried noodle or raw noodle, subjecting the boiled noodle to cooling treatment, packing and sealing the noodle into a heat-resistant bag and subjecting the sealed noodle to sterilization treatment under pressure and heating. CONSTITUTION:Dried noodle and raw noodle of wheat noodle, buckwheat, spaghetti, etc., is boiled, preferably at 95 deg.C so that water content of noodle strips after boiling is 62-74wt.% and then cooled, preferably after water cooling treatment (cooled so as to be 10-25 deg.C within 30 sec after start of cooling) and emulsion (preferably oil in water type emulsion in which oils and fats and water are blended at a ratio of oils and fats: water of 6:94-50:50), etc., is added thereto to loosen noodle strips and the loosened noodle strips are packed into a heat-resistant bag and sealed and then subjected to sterilization treatment under pressure and heating in conditions being 120-135 deg.C in temperature, >=4 in F0 value, -0.3-+0.3kg/cm<2> in difference between inner pressure of the bag under pressure and inner pressure of a sterilization treatment tank to provide the aimed noodle.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing packed retort noodles, and more specifically, to a method for producing packed retort noodles that have good flavor, looseness, and texture. Regarding the method.

2. Conventional Techniques 2. Conventionally, as a method for manufacturing retort noodles, for example,
Various methods have been proposed, such as No. 12264, Equity Fov 8 No. 24108, and Japanese Unexamined Patent Publication No. 181350/1983.

One of the characteristics of the method of Japanese Patent Publication No. 59-12264 is that the noodle strings are boiled during retort sterilization, and the retort noodles obtained by boiling during retort sterilization in this way are
There was a problem that the flavor was worse than regular boiled noodles.

Also, Japanese Patent Publication No. 58-24108 and Japanese Patent Publication No. 61-18
No. 1350 discloses a method of boiling noodle strings before retort sterilization, and although this method does not have the problem of deterioration of flavor as described above, it does not cause adhesion of noodle strings that occurs when boiled noodles are retort sterilized. In order to prevent this, the use of oils and fats was an essential requirement.

Some retort noodles, such as udon noodles, avoid the use of oil and fat if possible to improve the flavor. Let's make it two: Actually, it wasn't necessarily easy.

By the way, the present applicant has proposed a method for producing retort pouches that requires the use of oil and fat and that can prevent the adhesion of noodle strings. Filed a patent application for the invention of sealing (Japanese Unexamined Patent Publication No. 6
No. 2-138158), however, it is often difficult to increase the air content of packed retort noodles using bags as packaging materials in order to reduce the display space or from the viewpoint of sterilization efficiency.

[Problem to be solved by the invention]

Therefore, in the present invention, when retort sterilizing boiled noodles,
To provide a method for producing retort noodles that have a good flavor and can prevent the adhesion of noodle strings without requiring the use of oil or fat and high air content.

Means for Solving the Problems] The present invention was made based on the knowledge that the above problems can be solved by cooling after boiling and then retorting.

That is, the present invention includes (a) a step of boiling dry noodles or raw noodles, (b) a step of subjecting the obtained boiled noodles to a cooling treatment,
(C> Step of filling and sealing the above boiled noodles in a heat-resistant bag, (d
) A method for producing packed retort noodles is provided, which comprises employing a step of subjecting the bag to pressure and heat sterilization treatment.

Examples of noodles to which the method of the present invention can be applied include udon,
Examples include grilled udon, grilled soba, ramen, spaghetti, and macaroni.

The preparation of noodle strings is no different from the usual method. First, to the raw material, which is flour with optional additions of starch, coloring, egg white, gum, etc., water in which salt and brine have been dissolved, if necessary, is added.
A dough is prepared by kneading in a conventional manner.

Next, the obtained dough is rolled and/or rolled out to form noodle strips, which are then cut out, or the dough is extruded to obtain noodle strings.

Next, the obtained noodle strings are waved if necessary. This will improve the binding of the noodle strings of the retort noodles that are obtained! This can be effectively prevented, and it can also be loosened better during cooking.

Next, the obtained noodle strings are subjected to a steaming treatment if necessary. This step is mainly performed to fix the waves when the waving is performed, but it can also be used to adjust the texture of the desired ba even when the waving is not performed. You can also do it.

In this case, the steaming conditions vary depending on the raw material composition, the moisture content of the noodle strings, the thickness of the noodle strings, the boiling conditions in the subsequent process, the texture of the noodles to be obtained, etc. In the case of ramen noodles that are cut with #24, it is preferable to cut at 90°C or higher for 30 seconds or more, preferably at 97-103°C for 1 to 3 minutes, and in the case of fried soba that is cut with cutting blade #20-24. , 40 seconds or more at 90°C or higher, preferably 97-1
03°C for 1 minute to 2 minutes and 30 seconds).

Next, if necessary, the noodle strings are cut into appropriate lengths, such as 30 to 5 Qcm. The cutting treatment can also be performed before steaming.

In the next step 5), the noodle strings are boiled. In this case, raw noodles or steamed noodles prepared as described above are used, but it is also possible to use steamed noodles or boiled noodles, which are dried noodles that have been subjected to a drying process.

In the present invention, it is important to substantially complete the boiling of the noodle strings (boil until the noodle strings are ready to eat) in the previous step. As a result, the flavor and texture of the retort noodles obtained are as good as those of the original boiled noodles, compared to the case where boiling is not performed and boiling is performed during the pressure and heat sterilization treatment in the subsequent process. I can do it.

The specific boiling conditions are such that the moisture content of the noodle strings after boiling is 55 to 77% by weight, preferably 62 to 74% by weight at a temperature of 90° C. or higher, preferably 95° C. or higher. If it is below the above range, the resulting retort m;ti powder odor will not be sufficiently reduced and the flavor will tend to be poor. Is the texture of retort noodles sufficient? ; Something with a con')? >',
)Tend.

Next, the obtained boiled noodles are cooled. The present invention is “7”
First, this step is the most important, and by adopting this step, the noodle strings will have a firm texture even after being sterilized by pressure and heat in the subsequent process. It is possible to effectively prevent the sticking of the ingredients, and to obtain retort noodles that do not loosen easily during cooking.

This (well, it is presumed that the starch gel is strengthened by cooling).

The above-mentioned cooling method is not particularly limited as long as it can cool the noodle strings, and examples include a method of cooling the noodle strings with water, a method of blowing cold air such as carbon dioxide gas or air, etc. Adopting this method can remove the slime on the surface of the boiled noodles, can more effectively prevent the noodle strings from sticking together, and can improve the loosening during cooking and the texture when eating. desirable in that respect. Examples of methods for cooling with water include a method of showering the boiled noodles with water (including passing the boiled noodles through flowing water in a bay shape), a method of immersing the noodles in running water or still water, and the above two methods. However, the last method is the most desirable because it has the above-mentioned effect and can cool the noodle strings in a short time. Within 60 seconds, preferably within 30 seconds, the product temperature drops below 40°C, preferably 10°C after the start of cooling.
It is appropriate that the temperature be 10 to 25°C, more preferably 10 to 25°C. When using the above-mentioned method of showering boiled noodles with water and dipping them in running water or still water, 5 to 40
Boil water preferably at 5-25°C! After water sieving at a rate of 0.1 to 10 f/sec, preferably 0.3 to 2 β/sec for 1100 g, for 5 to 30 seconds, preferably 5 to 15 seconds, 5 to 40°C, preferably 5 to 25 ℃ water 1=1
Immerse for 0-120 seconds, preferably 15-60 seconds.

Next, loosen the noodle strings if necessary. At that time or thereafter,
It is also possible to apply oil and/or emulsion to the noodle strings. Thereby, binding of the noodle strings to each other can be more effectively prevented, and the unraveling of the noodle strings can be further improved. In this case, if the oil or fat is used alone, the dispersibility may not be sufficient and depending on the amount of oil or fat used, the texture may become sticky.
On the other hand, when using an emulsion alone, if the emulsion is applied to the desired amount of fat and oil, the water in the emulsion may cause excessive water absorption into the boiled noodles and reduce the texture. Since such problems are less likely to occur, it is preferable for practical use to use a combination of oil and emulsion.

The type of oil is not particularly limited as long as it is edible, and animal oils such as lard and head, and vegetable oils such as cottonseed oil, soybean oil, rapeseed oil, camellia oil, and palm oil can be suitably used. In addition, as for the amount to be used; when using the fat alone, the appropriate amount is 0.2 to 8 parts by weight, preferably 0.5 to 2 parts by weight, per 100 parts by weight of boiled noodles.

Moreover, an OLW type emulsion can be used. Use the oils and fats listed above for the emulsion.)
On the other hand, as the emulsifier, for example, lecithin, sugar fatty acid ester, etc. can be suitably used. In addition, the ratio of oil/fat/water in the emulsion is suitably 1:99 to 50:50, preferably 6:94 to 50:51"J. The water ratio is lower than 50:50. In some cases, it tends to be difficult to prepare an emulsion.
When using the emulsion alone, the amount of boiled noodles is 10
Approximately 0.5 to 10 parts by weight relative to 0 parts by weight are suitable.

In addition, when the above-mentioned oil and fat are used together with an emulsion, the appropriate amount to be used is 0.5 to L5 parts by weight of the emulsion and 0.5 to 2.0 parts by weight of the oil and fat per 100 parts by weight of boiled noodles. . Furthermore,
By determining the formulation of the emulsion and the amounts of the emulsion and fat used so that the ratio of water is lower than 50:50, the ratio of oil and fat used in the entire emulsion and fat is within the above range.
Compared to the case where an emulsion containing the same amount of oil and fat is used alone, excessive swelling of the boiled noodles can be effectively prevented without adsorbing excess water to the boiled noodles.

The method of applying the oil and/or emulsion is not particularly limited, and methods such as spraying, dipping, and coating may be mentioned.

Next, the obtained noodle strings are filled into a heat-resistant bag.
At this time, it is desirable that the moisture content of the noodle strings be within the above-described moisture range of the noodle strings after boiling.

Moreover, any heat-resistant bag can be used as long as it has heat resistance that can withstand pressure and heat sterilization.

- Examples include retort pouches made of synthetic resins such as nylon and polypropylene.

Next, if necessary, after replacing the air in the bag with an inert gas such as nitrogen gas or carbon dioxide gas, the bag is sealed by means such as heat sealing.

In this case, the air content of the bag (volume of gas inside the bag after sealing/
The total volume of the bag after sealing is suitably 40% by volume or less, preferably 20-35% by volume, more preferably 25-35% by volume. If it exceeds 40% by volume, the sterilization efficiency will decrease and the resulting product will tend to be bulky. On the other hand, if it is less than 20% by volume, the ease with which the noodle strings come apart tends to decrease.

Next, the bag is subjected to pressure and heat sterilization treatment.

In this case, the conditions for the pressure heat sterilization treatment include a sterilization temperature of 120 to 135°C and an Fo value of about 4 or more.

The pressure and heat sterilization method is: The pressure inside the pressure and heat sterilization tank during pressure and heat sterilization should match the pressure inside the bag as much as possible □,) It is the so-called constant differential pressure sterilization method. This is desirable in order to improve the unraveling of the noodle strings during cooking. In that case, the condition is that the pressure difference between the pressure inside the bag during pressure sterilization and the pressure inside the pressure heat sterilization treatment tank is -0.
,5~-0,5kg/cm2 Preferably -0,3~÷0
．． It is appropriate to perform pressure and heat sterilization treatment so that the amount is 3 kg/am2.

〔Effect of the invention〕

According to the production method of the present invention, there is no flour odor and the flavor is good.
It is possible to produce packed retort noodles that are chewy and easy to loosen.

Next, the present invention will be explained with reference to examples.

3 Examples] Example 1 (Yakisoba) Powder raw material 10 containing 95% by weight of semi-strong wheat flour and 5% by weight of starch
0 parts by weight, 1 part by weight of salt, 0.5 parts by weight of brine, 3 parts by weight of water
Two parts by weight of different solutions were added and kneaded to prepare a tow. In Step 8, the obtained dough was rolled out to form noodle strips with a thickness of 1.5 marks, and the noodle strips were cut out using a cutting blade (hole type #20) to obtain noodle strings.

Next, in step 51, add waves to the obtained noodle strings, and then
A steaming treatment was performed at 00°C for 100 seconds. Thereafter, the noodle strings were boiled for 90 seconds at about 98°C to obtain boiled noodles.

The water content of the obtained boiled noodles was 64% by weight. Next, drain the hot water and add 15℃ water to the above boiled noodles at a rate of 0.5jl per 1ffilOOg of boiled noodles. After heating for 10 seconds at a rate of 20° C./second, the sample was immersed in water at 20° C. for 30 seconds. The temperature of the boiled noodles after soaking in water is approximately 21℃, and the moisture content of the noodle strings after draining is 6℃.
It was 4.2% by weight. Next, add 200g of the boiled noodles to a polypropylene retort bowl (140x17
0mm), then fill the retort container with 85mm
Heat sealing was performed so that m1' of air remained. Then,
When the above retort pouch is sterilized by pressure and heat, the differential pressure between the pressure inside the bag and the pressure in the pressure and heat sterilization treatment tank is -0.3~÷Q,
Sterilization temperature: 121℃, F to achieve 3kg/cm2
Retort sterilization treatment was performed under conditions of OIO or higher to obtain charged retort fried noodles (Product 1 of the present invention).

Example 2 (Yakisoba) After soaking in water, the emulsion (12% by weight of Shugoester, 8% by weight of edible oil and fat, 80% by weight of water) and 1% by weight of each of edible oil and fat were sprayed on boiled noodles. Ike obtained retort fried noodles (inventive product 2) in exactly the same manner as in Example 1.

Comparative Example Example 1 except that water showering and water immersion were not performed.
Retort yakisoba packed in the same way as (comparison product 1)
I got it.

After steaming, blowing cold air for 60 seconds to force dry the surface of the noodle strings, and instead of boiling, the water content of the noodle strings is 64.2% by weight.
Filled retort fried noodles (
Comparative product 2) was obtained.

After steaming, blowing cold air for 60 seconds to force dry the surface of the noodle strings, and instead of boiling, the water content of the noodle strings is 64.2% by weight.
j: Naruyo j = negative line in room temperature water j: immersed in Nitonoike; Filled retort fried noodles (comparative product 3) were obtained in the same manner as in Example 1.

Performance Evaluation The above-mentioned Invention Products 1.2 and Comparative Products 1 to 3 were each taken out of their retort pouches, 1 tablespoon of water was added, and appropriate amounts of meat pieces, vegetable pieces, and 30 g of commercially available yakisoba sauce were added.
I also fried it and got yakisoba. The obtained fried noodles were subjected to sensory evaluation regarding flavor, texture, and flakiness. The results are shown in Table 1.

The looseness item in the table evaluated the loosening of the noodle strings during cooking.

In the table, "-" indicates that the noodle strings could not be evaluated and could not be cooked and could not be evaluated.

Example 3 (Spaghetti) Commercially available spaghetti dried noodles made of 100% durum semolina (
1.7 mm in diameter) was boiled at about 95° C. for 6 minutes and 45 seconds. After boiling, spaghetti had a water content of approximately 63% by weight. Thereafter, the above-mentioned boiled noodles 01 were cut and soaked in water at 15° C. for 5 seconds at a rate of 0.3j2/sec per 100 g of boiled noodles, and then immersed in water at 15° C. for 30 seconds.

The temperature of the boiled noodles after soaking was about 17°C. Next, the obtained boiled noodles were drained and then peeled while emulsifying them (ciniger ester 10% by weight, edible oil and fat 10% by weight, water 80% by weight).
and 1.5% by weight of edible oil and fat for boiled noodles, respectively.
% by weight was sprayed. Next, 200 g of the obtained boiled noodles were placed in polypropylene retort pouches (140 x 170 m).
m) and then heat sealed so that 70 ml of air remained. Next, the obtained retort pouch is heated and sterilized so that the differential pressure between the pressure inside the bag and the pressure inside the pressure and heat sterilization treatment tank is -0.3 to +0.3 kg/cm2.
Retort sterilization was carried out at a sterilization temperature of 121° C. and Fo of 6 or higher to obtain retort spaghetti. The obtained stuffed spaghetti was taken into a bag and heated in boiling water for 1 minute, then raised from the boiling water, drained, served on a plate, and poured with 130 g of warmed commercially available meat sauce and eaten. The obtained meat spaghetti loosened well during cooking, had a good chewy texture, and had a good flavor with a grainy texture.

Example 4 (Udon) 100 parts by weight of all-purpose flour, 1.5 parts by weight of salt, and 35 parts by weight of water.
A solution consisting of parts by weight was added and kneaded to prepare a dough.

Next, the obtained dough was rolled out to form noodle strips with a thickness of 2.5 plates, and the noodle strips were cut with a cutting blade (square #10) to obtain noodle strings. Next, the noodle strings were boiled for 13 minutes at about 98°C to obtain boiled noodles. The moisture content of the obtained boiled noodles is 6
3. Next, add 18°C water to the boiled noodles, which was 8% by weight.
After immersing 100 g of boiled noodles in water at a rate of 0.3 β/sec for 10 seconds, the noodles were immersed in water at 20° C. for 30 seconds.

The temperature of the boiled noodles after soaking was approximately 22°C. Next, 200 g of the obtained boiled noodles were filled into a polypropylene retort pouch (14 l) x 1', 0 [[1 m], and then heat-sealed so that 85 m1 of air remained. In the next step ), the pressure difference between the pressure inside the bag and the pressure inside the pressure and heat sterilization tank when the obtained retort bag is sterilized by pressure and heat becomes -0.3 to -0.3 kg/cm2. Thus, the retort udon was sterilized at a sterilization temperature of 121°C and Fo 8 or higher to obtain retort udon.The obtained retort udon was taken out of the bag and heated in boiling water for 1.5 minutes, then 41L* The udon noodles were taken out of the water, placed in a bowl containing 250 g of commercially available udon soup that had been heated separately, and eaten.
The texture was chewy and good, and the flavor was also good without any floury ingredients.

Claims (3)

[Claims] (1) (a) Process of boiling dried noodles or raw noodles, (b)
It is characterized by employing the steps of: cooling the obtained boiled noodles; (c) filling and sealing the boiled noodles in a heat-resistant bag; and (d) subjecting the bag to pressure and heat sterilization treatment. A method for producing packed retort noodles. (2) After the cooling treatment in (b) is a water shower on the boiled noodles,
The manufacturing method according to claim 1, wherein the manufacturing method is carried out by immersion in water. (3) The cooling process in (b) lowers the temperature of the boiled noodles by 6 days after the start of cooling.
The manufacturing method according to claim 1 or 2, wherein the temperature is lowered to 40°C or less within 0 seconds.