JPH0733669Y2 - Long-term storage instant noodles - Google Patents
Long-term storage instant noodlesInfo
- Publication number
- JPH0733669Y2 JPH0733669Y2 JP1990092351U JP9235190U JPH0733669Y2 JP H0733669 Y2 JPH0733669 Y2 JP H0733669Y2 JP 1990092351 U JP1990092351 U JP 1990092351U JP 9235190 U JP9235190 U JP 9235190U JP H0733669 Y2 JPH0733669 Y2 JP H0733669Y2
- Authority
- JP
- Japan
- Prior art keywords
- container
- noodles
- instant noodles
- oil
- long
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000008446 instant noodles Nutrition 0.000 title claims description 25
- 230000007774 longterm Effects 0.000 title claims description 11
- 235000012149 noodles Nutrition 0.000 claims description 32
- 230000035699 permeability Effects 0.000 claims description 20
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 17
- 239000001301 oxygen Substances 0.000 claims description 17
- 229910052760 oxygen Inorganic materials 0.000 claims description 17
- 239000000463 material Substances 0.000 claims description 10
- 238000007796 conventional method Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 description 14
- 235000019198 oils Nutrition 0.000 description 14
- 229940123973 Oxygen scavenger Drugs 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000005022 packaging material Substances 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 239000011324 bead Substances 0.000 description 3
- 238000007872 degassing Methods 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000003677 abuse test Methods 0.000 description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 2
- 229910052782 aluminium Inorganic materials 0.000 description 2
- 238000002845 discoloration Methods 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000005086 pumping Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 235000021027 japanese diet Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
- Noodles (AREA)
Description
【考案の詳細な説明】 ［産業上の利用分野］ 本考案は長期保存可能な即席麺に関する。更に詳細に
は、本考案は少なくとも１年以上にわたって保存可能な
即席麺に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial application] The present invention relates to instant noodles that can be stored for a long period of time. More specifically, the present invention relates to instant noodles that can be stored for at least a year or more.
［従来の技術］ 即席麺は開発されてから30年近く経過し、日本人の食生
活に完全に溶け込んでいる。[Prior Art] Nearly 30 years have passed since the instant noodles were developed, and they are fully integrated into the Japanese diet.
即席麺は一般的に、油揚げ麺と非油揚げ麺に大別され
る。油揚げ麺の場合、製造過程で油熱処理が行われるた
め、保存期間中の油の酸敗および／または劣化などによ
り、その賞味期間はJAS（日本農林規格）で６か月とさ
れている。非油揚げ麺は油熱処理していないので油揚げ
麺よりも保存性の点は良好であるが、復元性の点で劣
り、また、老化の現象が生じる等の問題点があった。JA
Sでは非油揚げ麺でも賞味期間は６か月としている。Instant noodles are generally classified into fried noodles and non-fried noodles. In the case of fried noodles, oil heat treatment is performed during the manufacturing process, and the shelf life is 6 months according to JAS (Japanese Agricultural Standard) due to rancidity and / or deterioration of the oil during the storage period. Since the non-fried noodles are not subjected to the oil heat treatment, they have better storage stability than the deep-fried noodles, but are inferior in restorability and have problems such as aging phenomenon. JA
In S, even non-fried noodles have a shelf life of 6 months.
［考案が解決しようとする課題］ 従って、本考案の目的は１年以上の長期間にわたって保
存可能な油熱処理完全味付け麺塊からなる即席麺を提供
することである。[Problems to be Solved by the Invention] Therefore, an object of the present invention is to provide an instant noodle comprising an oil heat-treated completely seasoned noodle mass that can be stored for a long period of one year or more.
［課題を解決するための手段］ 前記目的を達成するために、本考案では、常法より製麺
処理し、AOM100時間以上の食用油脂で油揚げして得られ
た油熱処理完全味付け麺塊を、酸素透過性の大きな材料
からなる第１の容器に収納し、この第１の容器を酸素透
過性及び透湿性の小さな材料からなる第２の容器に収納
し、第２の容器内の空気を脱気した後、第２の容器を密
封したことを特徴とする長期保存即席麺を提供する。[Means for Solving the Problems] In order to achieve the above-mentioned object, in the present invention, an oil-heat-treated completely seasoned noodle mass obtained by performing noodle making treatment by a conventional method and fried with AOM 100 hours or more edible oil and fat, It is housed in a first container made of a material having large oxygen permeability, this first container is housed in a second container made of a material having small oxygen permeability and moisture permeability, and air in the second container is removed. Provided is a long-term storage instant noodle, which is characterized by sealing the second container after being noticed.
［作用］ 前記のように、本考案の即席麺は麺塊自体は酸素透過性
の大きな第１の容器に収納され、この第１の容器を酸素
不透過性の第２の容器に収納した後、第２の容器内の空
気を除去して第２の容器を密封する。その結果、第１の
容器内の空気もある程度少なくなり、第１の容器内の麺
塊が空気中の酸素により酸化される可能性が減少し、保
存性が向上する。[Operation] As described above, in the instant noodle of the present invention, the noodle mass itself is housed in the first container having large oxygen permeability, and after the first container is housed in the oxygen impermeable second container. , The air in the second container is removed, and the second container is sealed. As a result, the amount of air in the first container is also reduced to some extent, the possibility that the noodle masses in the first container are oxidized by oxygen in the air is reduced, and the storage stability is improved.
［実施例］ 以下、図面を参照しながら本考案の長期保存即席麺につ
いて更に詳細に説明する。[Examples] Hereinafter, the long-term storage instant noodles of the present invention will be described in more detail with reference to the drawings.
第１図に示されるように、本考案の長期保存即席麺１
は、酸素透過性の大きな材料からなる自立性の第１の容
器３内に、麺塊５を充填し、この麺塊の上面に“かや
く”などの具類７を載置し、第１の容器３の上面に蓋部
材９を被せ、第１の容器を密封する。次いで、この第１
の容器３を、酸素透過性および透湿性の低い材質からな
る第２の容器13内に収納する。その後、この第２の容器
内の空気を脱気し、次いで、第２の容器13を密封する。
所望により、第２の容器13内には公知の脱酸素剤11も収
納することができる。第２の容器内に脱酸素剤が収納さ
れていれば保存性が更に向上する。しかし、脱酸素剤の
使用は本考案の必須要件ではない。As shown in FIG. 1, long-term storage instant noodles 1 of the present invention
First, a noodle lump 5 is filled in a self-supporting first container 3 made of a material having a large oxygen permeability, and an ingredient 7 such as "Kayaku" is placed on the upper surface of the noodle lump, The upper surface of the container 3 is covered with the lid member 9 to seal the first container. Then this first
The container 3 is stored in the second container 13 made of a material having low oxygen permeability and low moisture permeability. After that, the air in the second container is deaerated, and then the second container 13 is sealed.
If desired, a known oxygen scavenger 11 can also be stored in the second container 13. If the oxygen scavenger is stored in the second container, the storability is further improved. However, the use of oxygen scavengers is not a requirement of the present invention.
別法として、第２図に示されるように、麺塊５を非自立
性の第１の容器３に密封収納することもできる。この場
合、“かやく”などの具類７も、酸素透過性の大きい包
材からなる別の非自立性の第１の容器３に密封収納する
こともできる。所望により脱酸素剤を使用することもで
きる。この場合、両方の第１の容器を脱酸素剤11と共
に、酸素透過性の低い第２の容器13内に収納し、脱気
後、密封する。Alternatively, as shown in FIG. 2, the noodle mass 5 can be hermetically stored in the non-self-supporting first container 3. In this case, the equipment 7 such as "Kayaku" can also be hermetically stored in another non-self-supporting first container 3 made of a packaging material having high oxygen permeability. An oxygen scavenger can be used if desired. In this case, both the first containers are housed together with the oxygen scavenger 11 in the second container 13 having low oxygen permeability, and after degassing, they are sealed.
本考案において、第１の容器３内に収納される麺塊５
は、油熱処理完全味付け麺であることが好ましい。この
麺塊は、常法により製麺した後、蒸麺を調味液に浸漬又
は噴霧したものを、予備乾燥後、油揚げしたものであ
る。ここで、本考案の長期保存即席麺を作製するにあた
り、揚油として、AOM100時間以上の食用油脂を用いるこ
とが好ましい。AOM100時間未満の揚油では、常温（平均
20℃程度）で１年間保存する場合、外観上一部変色等が
発生することがある。AOM100時間以上の揚油であれば、
１年間保存した場合でも、外観上も良好であり、油脂の
酸敗による不快臭もなく、極めて良好な状態及び品質を
維持することができる。これには、硬化油（例えば、パ
ーム硬化油）又は抗酸化剤を添加したもの、あるいはこ
れらを併用したものなどが好適である。In the present invention, the noodle mass 5 stored in the first container 3
Is preferably an oil heat-treated completely seasoned noodle. This noodle mass is prepared by dipping or spraying steamed noodles in a seasoning liquid after making noodles by a conventional method, preliminarily drying, and then deep-fried. Here, when producing the long-term storage instant noodles of the present invention, it is preferable to use edible oil and fat having AOM of 100 hours or more as the frying oil. For AOM pumping less than 100 hours, room temperature (average
When stored at about 20 ℃ for 1 year, discoloration may occur in appearance. AOM 100 hours or more of pumping oil,
Even when it is stored for 1 year, it has a good appearance and has no unpleasant odor due to the rancidity of fats and oils, and can maintain an extremely good state and quality. It is preferable to use hydrogenated oil (for example, hardened palm oil) or an antioxidant, or a combination of these.
なお、本考案で特に油熱処理完全味付け麺を使用する理
由は、スープ別添方式を採用したのでは、たとえスープ
中の水分を１％以下にし、酸素透過性および透湿性の低
いアルミニウム包材でパックしたとしても、１年未満で
ブロッキングや褐変を起こすためである。The reason why the oil heat-treated completely seasoned noodles are used in the present invention is that even if the soup attachment method is adopted, even if the water content in the soup is 1% or less, the aluminum packaging material has low oxygen permeability and low moisture permeability. This is because even if it is packed, blocking or browning will occur in less than one year.
“かやく”などの具類７は真空凍結乾燥法などの公知の
処理法により調製されたものである。本考案の長期保存
即席麺用の具類として重要なことは、水分活性が0.3未
満になるように調製されていなければならない。水分活
性が0.3以上になると、１年未満で変色、褐変などを起
こすことがある。The ingredients 7 such as "Kayaku" are prepared by a known processing method such as a vacuum freeze drying method. What is important for the ingredients for instant storage instant noodles of the present invention is that the water activity should be adjusted to less than 0.3. If the water activity exceeds 0.3, discoloration or browning may occur in less than one year.
第１の容器の材質は、酸素透過性の大きなものであるこ
とが好ましい。この材質から構成される容器は自立性で
あっても、非自立性であってもよい。このような容器は
例えば、PSビーズおよびPSPなどを使用したものであ
る。容器の厚さ自体は特に限定されない。包装目的を果
たすのに必要十分な厚さであればよい。It is preferable that the material of the first container has a large oxygen permeability. Containers made of this material may be self-supporting or non-self-supporting. Such a container uses, for example, PS beads and PSP. The thickness of the container itself is not particularly limited. The thickness may be any thickness sufficient for the purpose of packaging.
また、第２の容器の材質は、第１の容器の材質と異な
り、酸素透過性および透湿性の出来るだけ低い包材であ
り、しかも、遮光性を有することが好ましい。例えば、
ONy/Al/PEのようなアルミのラミネート包材などが好適
に使用できる。密封は例えば、ヒートシールなどにより
容易に実施できる。Further, unlike the material of the first container, the material of the second container is preferably a packaging material having oxygen permeability and moisture permeability as low as possible, and also has a light shielding property. For example,
Aluminum laminated packaging materials such as ONy / Al / PE can be preferably used. The sealing can be easily performed by, for example, heat sealing.
第２の容器内を脱気した後、該容器内に炭酸ガスおよび
／または窒素ガスなどの不活性ガスを再充填することも
可能である。After degassing the inside of the second container, it is also possible to refill the container with an inert gas such as carbon dioxide gas and / or nitrogen gas.
以下、具体例を挙げて本考案の長期保存即席麺の効果を
例証する。Hereinafter, the effect of the long-term storage instant noodles of the present invention will be illustrated with specific examples.
実施例１ 抗酸化剤を含有しない、AOM140時間のパーム硬化油を使
用し、常法により作製された油熱処理完全味付け麺を発
泡PSビーズからなる第１の容器に収納密封し、これをON
y/Al/PEからなる第２の容器に収納し、脱気後、ヒート
シールして密封した。Example 1 Oil-heat-treated completely seasoned noodles prepared by a conventional method using AOM140-hour hardened oil containing no antioxidant and sealed in a first container made of expanded PS beads and turned on.
It was housed in a second container made of y / Al / PE, deaerated, and heat-sealed.
比較例 抗酸化剤を含有しない、AOM140時間のパーム硬化油を使
用し、常法により作製された油熱処理完全味付け麺を発
泡PSビーズからなる容器に収納密封し、この容器全体を
シュリンク包装した。Comparative Example Using hardened oil of AOM for 140 hours containing no antioxidant, the oil-heat-treated completely seasoned noodle prepared by a conventional method was housed and sealed in a container made of expanded PS beads, and the whole container was shrink-wrapped.
これらのサンプルを温度60℃、相対湿度70％の条件下で
１ケ月間虐待試験し、保存性を評価した。（60℃,70％R
Hで１ケ月間虐待試験を行うと、これは20℃で16ケ月間
保存したことに相当する。）試験開始時の各麺のAV値は
0.11で、POV値は7.6であった。試験終了後、実施例１の
麺のAV値は0.20で、POV値は15.6であった。これに対
し、比較例の麺のAV値は0.4で、POV値は105であった。J
ASに規定された油熱処理味付け麺の６ケ月賞味期限にお
けるAV値は3.0以下、POV値は30.0以下である。本考案の
即席麺は実質的に、20℃で16ケ月経過後でもこの基準値
をクリアーするが、比較例の即席麺はクリアーできな
い。虐待試験後の比較例の麺は高いPOV値によると思わ
れる不快な臭いを発し、食用に適する状態ではなかっ
た。本考案による麺は何れもこのような不快臭を有して
いなかった。従って、たとえ酸化されにくい揚油を使用
して即席麺を調製しても、従来通りの包装形態を採用し
たのでは、長期保存性を有する油熱処理完全味付け即席
麺は得られない。These samples were subjected to a cruelty test for one month under the conditions of a temperature of 60 ° C. and a relative humidity of 70% to evaluate the storability. (60 ℃, 70% R
A one month abuse test at H corresponds to 16 months of storage at 20 ° C. ) The AV value of each noodle at the start of the test is
At 0.11, the POV value was 7.6. After the test, the noodles of Example 1 had an AV value of 0.20 and a POV value of 15.6. On the other hand, the noodles of Comparative Example had an AV value of 0.4 and a POV value of 105. J
The AS value of the oil-heat-treated seasoned noodles has an AV value of 3.0 or less and a POV value of 30.0 or less at the expiration date of 6 months. The instant noodles of the present invention practically clear this standard value even after 16 months at 20 ° C, but the instant noodles of the comparative example cannot. The noodles of the comparative example after the abuse test had an unpleasant odor, which is considered to be due to a high POV value, and were not in an edible condition. None of the noodles according to the present invention had such an unpleasant odor. Therefore, even if instant noodles are prepared using frying oil that is difficult to oxidize, if the conventional packaging form is adopted, oil-heat-treated completely seasoned instant noodles having long-term storage properties cannot be obtained.
以上の結果から、本考案による脱気二重包装は即席麺の
保存性を向上させるのに極めて効果的であることが理解
できる。From the above results, it can be understood that the deaeration double packaging according to the present invention is extremely effective in improving the storability of instant noodles.
本考案を油熱処理完全味付け即席麺について説明してき
たが、本考案は非油揚即席麺についても実施できること
は当業者に自明である。Although the present invention has been described with respect to the oil heat-treated and fully seasoned instant noodles, it is obvious to those skilled in the art that the present invention can be applied to non-fried instant noodles.
［考案の効果］ 以上説明したように、油熱処理完全味付け麺を酸素透過
性の大きな第１の容器に収納し、この第１の容器を酸素
透過性および透湿性の低い第２の容器に収納し、脱気し
た後、密封すると優れた保存性が得られる。[Effects of the Invention] As described above, the oil-heat-treated completely seasoned noodles are stored in the first container having large oxygen permeability, and the first container is stored in the second container having low oxygen permeability and low moisture permeability. Then, after degassing, it is sealed to obtain excellent storage stability.
実際、本考案の即席麺は優に１年以上の長期保存に耐え
ることができる。従って、本考案の即席麺は長期保存に
必要な防災用非常食料として特に好適である。In fact, the instant noodles of the present invention can withstand a long-term storage of well over a year. Therefore, the instant noodles of the present invention are particularly suitable as an emergency food for disaster prevention necessary for long-term storage.
第１図は本考案の長期保存即席麺の一例の模式的断面図
であり、第２図は別の例の模式的断面図である。 １……本考案の長期保存即席麺,3……第１の容器,5……
麺塊,7……“かやく",9……蓋部材,11……脱酸素剤,13
……第２の容器FIG. 1 is a schematic cross-sectional view of an example of instant noodles of the present invention, and FIG. 2 is a schematic cross-sectional view of another example. 1 …… Long-term storage instant noodles of the present invention, 3 …… First container, 5 ……
Noodle mass, 7 …… “Kayaku”, 9 …… Lid member, 11 …… Oxygen absorber, 13
...... Second container
Claims (1)
食用油脂で油揚げして得られた油熱処理完全味付け麺塊
を、酸素透過性の大きな材料からなる第１の容器に収納
し、この第１の容器を酸素透過性及び透湿性の小さな材
料からなる第２の容器に収納し、第２の容器内の空気を
脱気した後、第２の容器を密封したことを特徴とする長
期保存即席麺。1. An oil-heat-treated completely seasoned noodle mass obtained by performing noodle making treatment by a conventional method and fried with AOM for 100 hours or longer is stored in a first container made of a material having a large oxygen permeability, The first container is housed in a second container made of a material having low oxygen permeability and low moisture permeability, the air in the second container is deaerated, and then the second container is sealed. Long-term storage instant noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1990092351U JPH0733669Y2 (en) | 1990-08-31 | 1990-08-31 | Long-term storage instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1990092351U JPH0733669Y2 (en) | 1990-08-31 | 1990-08-31 | Long-term storage instant noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0449994U JPH0449994U (en) | 1992-04-27 |
| JPH0733669Y2 true JPH0733669Y2 (en) | 1995-08-02 |
Family
ID=31828730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1990092351U Expired - Fee Related JPH0733669Y2 (en) | 1990-08-31 | 1990-08-31 | Long-term storage instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0733669Y2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2014045656A (en) * | 2012-08-29 | 2014-03-17 | Nissin Foods Holdings Co Ltd | Instant noodle setting in which instant noodle mass of two or more settings and cooking container are housed and sealed |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0120878Y2 (en) * | 1986-01-06 | 1989-06-22 |
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1990
- 1990-08-31 JP JP1990092351U patent/JPH0733669Y2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0449994U (en) | 1992-04-27 |
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