JPH0739331A - Preparation of packaged boiled noodle - Google Patents

Abstract

PURPOSE:To prepare boiled and packaged noodles resistant to the deterioration of palatability, having excellent smoothness and visco-elasticity and preservable over a long period by applying a liquid containing non-gelatinized starch to the surface of the strings of boiled noodles, packaging the coated noodles and sterilizing with heat. CONSTITUTION:A liquid containing non-gelatinized starch (preferably non- gelatinized potato starch, tapioca starch, sweet potato starch or corn starch) is applied to the surface of strings of boiled noodles and the coated noodles are packaged and thermally sterilized. The stiffening of noodle strings can be prevented even after the thermal sterilization treatment and noodles having balanced smoothness and visco-elasticity can be prepared by this process. The amount of the non-gelatinized starch is 1-5 pts.wt., preferably 1.5-4.0 pts.wt. based on 100 pts.wt. of water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing packaged boiled noodles. More particularly, it relates to a method for producing packaged boiled noodles having a smooth and viscoelastic texture, a good texture, and a good quality without boilability and having a long shelf life.

[0002]

2. Description of the Related Art Conventionally, long-boiled boiled noodles that have a long shelf life are packaged after boiled boiled noodles have been subjected to a preservative-improving treatment such as a dipping treatment with an organic acid aqueous solution, and then packaged by heating with steam or the like. Some are sold as (so-called LL noodles). However, when heat sterilization is performed, the storable period of boiled noodles is prolonged, but the noodle string surface becomes hard and loses smoothness and viscoelasticity, resulting in poor balance and a fragile and crunchy texture. There is a demand for boiled and boiled noodles that have drawbacks, have a long shelf life, and have a good texture.

[0003]

Therefore, the object of the present invention is that the texture is not deteriorated even after the heat sterilization treatment, the smoothness and viscoelasticity are excellent, and the balance is good, the texture is good, and the composition can be stored. The purpose is to provide boiled noodles for a long period of packaging.

[0004]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the present inventors have made various studies on boiled and boiled noodles in various aspects such as raw material, manufacturing process and post-treatment method. As a result, if the boiled noodles are treated with a liquid containing non-pregelatinized starch before heat sterilization, the noodle strings do not become hard even after heat sterilization treatment after packaging and smoothness and viscoelasticity are maintained, resulting in a good texture. The present invention has been completed by finding that it has the above-mentioned properties and, moreover, unexpectedly suppresses the low boiling rate.

That is, the present invention is a method for producing packaged boiled noodles, which comprises depositing a liquid containing non-pregelatinized starch on the surface of noodle strips of boiled noodles, packaging and then heat sterilizing.

The boiled noodles referred to in the present invention may be any noodles boiled up to the edible state, such as the type and method of production of noodles, the type and composition of raw materials of noodles, the method of boiling, the yield of boiled rice, etc. There is no particular limitation. Representative examples of boiled noodles in the present invention include, but are not limited to, boiled udon, boiled Japanese soba, boiled Chinese noodles, boiled spaghetti, boiled macaroni and the like. At that time, as the noodles for boiled noodles, single-layered noodles, multi-layered noodles (for example, three-layered noodles) produced by cutting, extrusion, hand rolling and the like can be used.

In the present invention, it is important to attach a liquid containing non-pregelatinized starch to the surface of noodle strings of boiled noodles before heat sterilization. The type of starch used in the starch solution is not particularly limited, and may be any non-pregelatinized starch (raw starch), for example, non-pregelatinized potato starch, tapioca starch, sweet potato starch, corn starch, wheat starch, Rice starch and the like can be mentioned, and among these, underground starches such as potato starch, tapioca starch and sweet potato starch and corn starch are preferable.

The liquid containing non-pregelatinized starch is prepared by adding non-pregelatinized starch to water. In that case, the amount of the non-pregelatinized starch used is such that the non-pregelatinized starch is contained in the range of 1 to 5 parts by weight with respect to 100 parts by weight of water, which has a good texture and is free from boiling. It is preferable in that boiled noodles can be produced,
More preferably, it is 1.5 to 4.0 parts by weight. If the amount of non-pregelatinized starch used is less than 1 part by weight, the boiled noodles tend to be hard and uneven after heating and sterilizing, and the texture tends to be poor. The feeling becomes poor and the noodles become hard to loosen, and the soup becomes liable to become cloudy at the time of eating. When preparing the non-pregelatinized starch liquid, it is preferable to keep the temperature of water at 50 ° C. or lower so that the starch is not pregelatinized.

When a thickening agent is added to a liquid containing non-pregelatinized starch, the type of thickening agent is not limited, and any thickening agent that can be used in foods can be used. Examples thereof include modified starch, various gums, carrageenan, alginic acid and its sodium salt, CMC and the like. Among them, natural products, particularly pregelatinized starch, are preferable because they do not give off taste or odor to noodles, and it is preferable to use a combination of pregelatinized starch and a small amount of other thickeners to the texture and the surface of noodle strings of non-pregelatinized starch. It is more preferable in terms of adhesion and prevention of precipitation.

When pregelatinized starch is used alone as a thickener, it is preferable to add 1 to 2.5 parts by weight of pregelatinized starch to 100 parts by weight of water in a liquid containing unpregelatinized starch. On the other hand, when the pregelatinized starch is used in combination with another thickener, 1 to 2 parts by weight of the pregelatinized starch and 0.1 to 0 parts of the other thickener are added per 100 parts by weight of water in the liquid containing the non-pregelatinized starch. It is preferable that the amount is 0.5 parts by weight.

When the pregelatinized starch is used as a thickener, the pregelatinized starch is directly added to the liquid containing the non-pregelatinized starch as it is, or a part of the liquid containing the non-pregelatinized starch is added. Separately, heat the starch to gelatinize the starch contained therein to prepare a liquid containing the pregelatinized starch, and add it to the remaining liquid containing the non-pregelatinized starch to add non-pregelatinized starch and pregelatinized starch. You may prepare the liquid containing both (thickener).

The method of applying the liquid containing the non-pregelatinized starch to the surface of the noodle strings is not particularly limited and may be any method as long as it can be uniformly applied. Among them, a method of spraying a liquid containing non-pregelatinized starch on the surface of noodle strings or a boiled noodles in a liquid containing non-pregelatinized starch in that the treatment is easy and the liquid can be uniformly attached to the surface of the noodle The method of dipping is preferred.

The amount of the liquid containing the non-pregelatinized starch attached is 4 to 15 based on the weight of the boiled noodles immediately before the liquid is attached.
It is preferable that the amount is 8 to 12% by weight.
Is more preferable. If the amount of the liquid containing the non-pregelatinized starch is less than 4% by weight, the boiled noodles tend to have a hard and uneven texture after heat sterilization, while the amount higher than 15% by weight causes heat sterilization. After the treatment, the texture of the boiled noodles becomes poor, the noodles are less likely to be loosened, and the soup becomes likely to become cloudy during eating.

The above-mentioned treatment for adhering the liquid containing the non-pregelatinized starch to the surface of the noodle strings can be carried out by directly applying the liquid directly to the boiled noodles. However,
It is preferable to treat the boiled noodles with an organic acid in advance before applying the liquid containing the non-pregelatinized starch and then to apply the liquid containing the non-pregelatinized starch to further improve the storage stability. If this operation is performed in reverse, and the boiled noodles are treated with a liquid containing non-pregelatinized starch and then treated with an organic acid, the non-pregelatinized starch adhering to the surface of the noodle strings is separated from the surface of the noodle strings during the organic acid treatment. So undesirable.

When the boiled noodles are pretreated with an organic acid, any of the organic acids usable in foods can be used, for example, vinegar, lactic acid, acetic acid, citric acid, tartaric acid, malic acid,
Examples include phytic acid and adipic acid. The treatment of boiled noodles with an organic acid may be carried out by any method capable of uniformly attaching the organic acid to the surface of the noodle strings, for example, a method of immersing the boiled noodles in an aqueous solution of an organic acid, or an aqueous solution of an organic acid. A method of spraying noodles or the like can be adopted. The treatment with the organic acid is preferably performed so that the pH of the noodles after the organic acid treatment is about 3.9 to 4.8, and particularly when the shelf life is desired to be about 3 to 6 months, the pH of the noodles is
It is preferable to adjust the pH of the noodles to about 4.5 to 4.8 when it is desired to set the noodles to about 3.9 to 4.3 and about one week to one month.

When the noodles are boiled with a liquid containing non-pregelatinized starch and then edible oil is further attached to the noodle strings, the noodle strings are prevented from adhering to each other during or after the heat sterilization treatment, and are easily loosened. Boiled noodles can be obtained, which is desirable. As the edible oil in this case, for example, vegetable oils such as salad oil, sesame oil, soybean oil, corn oil, safflower oil, rapeseed oil, cottonseed oil, and hydrogenated oils thereof are preferably used. When the edible oil is attached by a spraying method, it is preferable that the edible oil can be evenly attached to the surface of the noodle band while preventing the non-pregelatinized starch attached before that from separating from the surface of the noodle band.

Boiled noodles treated as described above are
Subdivide into meals or multiple meals (drop balls),
It is put in a bag, tray, or other container made of a plastic film or a laminate material by a conventional method, packaged, and then heat-sterilized. The packaging method and the heat sterilization treatment method at that time are not particularly limited and may be performed by any conventionally known method, but especially the heat sterilization treatment is easy to perform by steaming and can be performed in a short time. preferable. The heating temperature and the heating time may vary depending on the type of boiled noodles and the amount of boiled noodles packaged in small portions, but when steaming, it is generally carried out at 80 to 95 ° C. for 20 to 50 minutes.

By the above-mentioned series of treatments, the boiled noodles do not become hard or have a crunchy texture after heat sterilization treatment, and the texture is smooth and rich in viscoelasticity and has a good texture. It is possible to keep
Boiled noodles of high quality can be obtained with a long shelf life.

The present invention will be specifically described below with reference to Examples and the like, but the present invention is not limited thereto. In the following examples, the texture and boiled leaf of the packaged boiled noodles after heat sterilization were evaluated by 10 panelists according to the evaluation criteria described in Table 1 below, and the average value was taken. At that time, the texture of the packaged boiled noodles was evaluated immediately after production, and the boiling boiled noodles were evaluated after being left at 25 ° C. for 30 days after production, both of which were treated with the non-pregelatinized starch solution. The evaluation point of the unboiled boiled noodles was set as a standard point (3 points), and comparison was performed with it.

[0020]

[Table 1] Evaluation criteria for texture and boiled leaf of packaged boiled noodles Texture Smoothness : 5: Very smooth and extremely good compared to standard 4: Smooth and good compared to standard 3: Standard 2: Quite hard and uneven compared to standard, considerably poor 1: Larger than standard Hard and dull and extremely poor viscoelasticity : 5: Very rich in viscoelasticity compared to the standard and with a good balance, and extremely chewy 4: Excellent in viscoelasticity compared to the standard and with a good balance and chewy texture 3: standard 2: worse considerably less Moreover, the balance viscoelastic compared to standard crunchy pretty bad 1: viscoelastic is significantly less moreover its balance bad chewy very poor boiled extends compared to the standard: 5: compared to the standard Very low boiled and extremely viscoelastic 4: Boiled less than standard and rich in viscoelasticity 3: Standard 2: Boiled more freely than standard Ri large, or fart there is little 1: extending boiled compared to the standard is very large, significant sag

Example 1 (1) 100 parts by weight of medium strength flour, 3 parts by weight of salt and 39 parts by weight of water were mixed and kneaded under normal pressure for 5 minutes and then under reduced pressure (360 mmHg) for 10 minutes, A noodle strip having a thickness of 2.6 mm was produced by rolling, and this was cut with a # 10 cutting blade to produce noodle strings (udon). (2) The noodle strings produced above were divided into 5 groups of test sections a to e, and each was boiled with boiling water so that the yields shown in Table 2 below were obtained, followed by washing with water for 90 seconds, and all. Each of the boiled noodles in the test section of
It was soaked for 0 second and then taken out from the organic acid aqueous solution (the noodle pH was 3.9 to 4.3: about 10 g of organic acid was adsorbed). (3) To 50 parts by weight of water, 1.5 parts by weight of potato starch and 0.2 parts by weight of locust bean gum were added, and the mixture was mixed at 80 ° C. for 2 hours.
The starch was gelatinized by heating for a minute to prepare an aqueous solution of a thickener. (4) To 50 parts by weight of water, 2 parts by weight of non-pregelatinized potato starch is added, and the aqueous solution of the thickener prepared in (3) above is mixed thereto to form non-pregelatinized starch and thickener (pregelatinized starch and A liquid containing locust bean gum) was prepared.

(5) The test groups b to e after the organic acid treatment prepared in the above (2) in an amount such that the final boiled noodle yield of the solution prepared in the above (4) is 300 ± 2%. After spray-applying to each boiled noodle, 220 g of each is picked up and put in a plastic bag for packaging, and then 40 at 93 ° C.
It was heat-sterilized with steam for 1 minute to produce packaged boiled udon. (6) Regarding the boiled noodles in the test section a, the liquid containing the non-pregelatinized starch and the thickener prepared in (4) above was not sprayed,
Otherwise, the packaged boiled udon was produced in the same manner as in (5) above. (7) After one month, the packaged boiled udon obtained in (5) and (6) above was taken out of the bag, rehydrated in boiling water for 1 minute, and its texture and boiling content were shown in Table 1 above. When evaluated according to the evaluation criteria, the results shown in Table 2 below were obtained.

[0023]

[Table 2] Test ward a b c d e Yield after boiling (%) 288 275 263 252 243 Yield after organic acid treatment (%) 300 288 278 265 256 256 Application amount of the above (4) solution ¹⁾ (%) − 4 8 12 15 Final yield (%) ) 300 ± 2 Same as left Same as left Same as left Same as left Packaging Boiled udon quality ○ Texture smoothness 3 3.4 4.2 4.3 3.6 Viscoelasticity 3 3.3 4.2 4.1 3.5 ○ Boiled and spread 3 3.2 4.1 4.3 4.4 1) Not α based on the weight of boiled noodles after soaking in organic acid aqueous solution
Applied amount of modified starch / thickener containing liquid

From the results shown in Table 2 above, the test sections b to e, particularly the test sections c to d, in which the liquid containing the non-pregelatinized starch was applied to the udon after boiling and then packaged by heat sterilization, had a texture. It can be seen that a good packaged boiled udon can be obtained that is good and does not spread.

Example 2 (1) 70 parts by weight of strong wheat flour, 30 parts by weight of buckwheat flour, 1 part by weight of salt and 30 parts by weight of water were mixed to obtain 10 parts under normal pressure.
After kneading for minutes, it was rolled to produce a noodle strip having a thickness of 1.4 mm, which was cut with a # 20 cutting blade to produce a noodle strip (Nippon Soba). (2) The noodle strings produced above were divided into 5 test zones a to e, and each was boiled with boiling water so that the yields shown in Table 3 below were obtained, followed by washing with water for 60 seconds and draining. After that, the boiled noodles of all the test sections were immersed in a 1.0% aqueous solution of lactic acid for 90 seconds for treatment (the pH of the noodles was 3.9 to
4.3). (3) To 50 parts by weight of water, 1.5 parts by weight of tapioca starch was added and heated at 70 ° C. for 2 minutes to prepare an aqueous solution of pregelatinized tapioca starch. (4) To 50 parts by weight of water, 2 parts by weight of non-pregelatinized tapioca starch and 0.2 parts by weight of guar gum are added, and the aqueous solution of pregelatinized tapioca starch prepared in (3) above is mixed to obtain non-pregelatinized tapioca starch. A liquid containing a thickening agent (pregelatinized tapioca starch and guar gum) was prepared.

(5) The test solutions b to e after treatment with the organic acid prepared in (2) above in an amount such that the yield of the boiled noodles obtained from the solution prepared in (4) above is 235 ± 3%. After spray-applying to each boiled noodle, 180 g each is removed and put in a plastic bag for packaging, then at 92 ° C. for 35 minutes.
The noodles were heat-sterilized with steam for 1 minute and boiled in packaging to produce Japanese buckwheat noodles. (6) Regarding the boiled noodles in the test section a, the liquid prepared in (4) above was not sprayed, and otherwise, the packaged boiled noodles were produced in the same manner as in (5) above. (7) One month later, the packaged boiled noodles produced in the above (5) and (6) were taken out of the bag, and the noodles were rehydrated with boiling water for 1 minute, and the texture and boiling point thereof are shown in Table 1 above. It evaluated according to the evaluation criteria. The results are shown in Table 3 below.

[0027]

[Table 3] Test ward a b c d e Yield after boiling (%) 222 213 202 194 187 Yield after organic acid treatment (%) 235 226 215 208 152 Application amount of the above (4) solution ¹⁾ (%) − 4 8 12 15 Final yield (%) ) 235 ± 3 Same as left Same as left Same as left Same as left Packaging Boiled Japanese buckwheat quality ○ Smoothness of texture 3 3.5 4.0 4.1 3.8 Viscoelasticity 3 3.4 4.1 4.1 3.4 ○ Boiled growth 3 3.1 3.7 3.8 4.1 1) Not α based on the weight of boiled noodles after soaking in organic acid aqueous solution
Applied amount of modified starch / thickener containing liquid

Example 3 (1) 80 parts by weight strong wheat flour, 20 parts by weight tapioca starch, 3 parts by weight gluten, 1 part by weight guar gum, 1 part by weight whole egg, 1 part by weight salt, 0.2 parts by weight starch Parts, 0.2 parts by weight of dye and 40 parts by weight of water were mixed and kneaded under normal pressure for 2 minutes and then under reduced pressure (160 mmHg) for 13 minutes.
Rolled to make noodle strips with a thickness of 1.4 mm,
Noodles (Chinese noodles) were manufactured by cutting with a cutting edge of. (2) The noodle strings produced above were divided into 5 test zones a to e, and each was boiled with boiling water so that the yields shown in Table 4 below were obtained, followed by washing for 30 seconds and draining. After that, boiled noodles in all the test plots were each treated with 0.5% malic acid.
It was dipped in a mixed solution of 0.5% citric acid and 90% for treatment (pH of noodles was 3.9 to 4.3). (3) 1.5 parts by weight of corn starch was added to 50 parts by weight of water and heated at 90 ° C. for 1 minute to prepare an aqueous solution of pregelatinized corn starch. (4) To 50 parts by weight of water, 2 parts by weight of non-pregelatinized cornstarch and 0.2 parts by weight of xanthan gum are added, and the pregelatinized cornstarch aqueous solution prepared in (3) above is mixed with the mixture to form non-pregelatinized cornstarch and a thickener. A liquid containing (pregelatinized corn starch and xanthan gum) was prepared.

(5) Test solutions b to e after treatment with the organic acid prepared in (2) above in such an amount that the final boiled noodle yield of the solution prepared in (4) above was 235 ± 2%. Spray-applied to each of the boiled noodles, then spray-apply 2% of the salad oil based on the weight of the boiled noodles, then remove 180 g each and package in a plastic bag, then
The mixture was heat-sterilized with steam for 5 minutes and boiled in packaging to produce Chinese noodles. For the boiled noodles in test section a, the liquid prepared in (4) above was not sprayed, but otherwise the packaged boiled Chinese noodles were produced in the same manner. (6) After one month, the packed and boiled Chinese noodles produced in (5) above were taken out of the bag, rehydrated in boiling water for 1 minute, and their texture and boiling content were evaluated according to the evaluation criteria described in Table 1 above. evaluated. The results are shown in Table 4 below.

[0030]

[Table 4] Test ward a b c d e Yield after boiling (%) 222 213 204 194 187 Yield after organic acid treatment (%) 235 225 217 205 200 Amount of liquid applied in (4) above ¹⁾ (%) − 4 8 12 15 Final yield (%) ) 235 ± 3 Same as left Same as left Same as left Same as left Boiled Chinese noodle quality in packaging ○ Texture smoothness 3 3.6 4.5 4.3 3.2 Viscoelasticity 3 3.3 4.3 4.4 3.5 ○ Boiled growth 3 3.3 4.0 4.2 4.4 1) Not α based on the weight of boiled noodles after soaking in organic acid aqueous solution
Applied amount of modified starch / thickener containing liquid

Example 4 In (3) of Example 3, the amount of corn starch added to 50 parts by weight of water was varied in the range of 0.5 to 3.0 parts by weight as shown in Table 5 below. A solution containing cornified corn starch was prepared, and the amount of non-pregelatinized corn starch added to 50 parts by weight of water in (4) of Example 3 was 3.0 to 0.5 as shown in Table 5 below.
Prepare a liquid containing non-pregelatinized cornstarch by changing in the range of parts by weight, and mix both liquids to prepare a liquid containing non-pregelatinized cornstarch and a thickener (pregelatinized cornstarch and other thickeners). Prepared. Other than that was the same as the test section d of Example 3, and boiled the packaging to produce Chinese noodles. One month later, the packaged boiled Chinese noodles prepared above were taken out of the bag, and the boiling water was reconstituted in boiling water for 1 minute, and the texture and the boiled and dried were evaluated according to the evaluation criteria described in Table 1 above. The results are shown in Table 5 below.

[0032]

[Table 5] Test section a b c d e f g Yield after boiling (%) 222 193 193 193 193 193 193 193 Yield after organic acid treatment (%) 235 206 206 206 206 206 206 Coating amount (%) − 12 12 12 12 12 12 Non-gelatinized starch content ¹⁾ (weight ⁾ Part) − 3.0 2.5 2.0 1.5 1.0 0.5 Pregelatinized starch content ²⁾ (parts by weight) − 0.5 1.0 1.5 2.0 2.5 3.0 Final yield (%) 235 235 235 235 235 235 235 235 Quality of boiled Chinese noodles in packaging ○ Smoothness of texture 3 3.8 4.0 4.5 4.5 4.0 3.5 Viscoelasticity 3 3.7 4.1 4.6 4.3 3.8 3.6 ○ Boiled growth 3 3.7 3.7 4.1 4.1 3.7 3.3 1) Weight part of non-gelatinized corn starch per 100 parts by weight of coating liquid 2) Weight part of pre-gelatinized corn starch per 100 parts by weight of coating liquid

Example 5 An example other than changing the compounding amounts of other thickening agents (locust bean gum) in the coating liquid containing non-alpha corn starch and alpha corn starch as shown in Table 6 below. Boiled Chinese noodles were produced in the same manner as in the test section d of 3. One month later, the packaged boiled Chinese noodles prepared above were taken out of the bag, and the boiling water was reconstituted in boiling water for 1 minute, and the texture and the boiled and dried were evaluated according to the evaluation criteria described in Table 1 above. The results are shown in Table 6 below.

[0034]

[Table 6] Trial zone a b c d e f Other thickener amount in coating amount ¹⁾ − 0.1 0.2 0.3 0.4 0.5 (parts by weight) Packaging Boiled Chinese noodle quality ○ Texture smoothness 3 3.6 4.6 4.5 4.5 4.5 Viscoelasticity 3 3.4 4.5 4.4 4.3 4.3 ○ Boiled leaf 3 3.5 4.1 4.2 4.1 4.0 1) Amount of other thickening agent (locust bean gum) per 100 parts by weight of water in the coating liquid

Example 6 (1) To 80 parts by weight of medium strength wheat flour and 20 parts by weight of starch, 1 part by weight of salt, 0.2 parts by weight of starch and 0.2 parts by weight of gardenia pigment were added to 35 parts by weight of water. Add the pre-mixed product to 1 and add them under reduced pressure (110 mmHg).
After kneading for 5 minutes, they were compounded and rolled to obtain a noodle band for outer layer having a thickness of 3 mm. Further, with respect to a mixture of 100 parts by weight of strong wheat flour, 2 parts by weight of guar gum and 1 part by weight of egg white powder, 0.2 part by weight of cane powder and 0.2 part by weight of gardenia pigment were added to 35 parts of water.
After adding what was mixed in advance to the parts by weight and kneading under normal pressure, the obtained dough was put into an extruder, the inside of the extruder was depressurized (110 mmHg), and then extruded into a noodle band having a thickness of 4 mm to make an inner layer noodle band. Got 2 pieces of the inner layer noodle strips obtained above
The final thickness was adjusted to 1.4 mm by sandwiching and rolling between the outer layer noodle strips, and this was cut with a # 20 cutting blade to produce a three-layer noodle strip (Chinese noodle). (2) The three-layered noodle strips obtained above were steam-treated for 40 seconds with steam at a temperature of 80 ° C. to lightly gelatinize the surface of the noodle strips and then to be sufficiently boiled by boiling. . Then
This was washed with water for 30 seconds to 1 minute and then immersed in a 1% lactic acid solution at a temperature of 25 ° C. for 60 to 90 seconds (the noodle pH was 3.9 to 4.1).

(3) Separately, 1.5 parts by weight of tapioca starch was added to 50 parts by weight of water and heated at a temperature of 70 ° C. or higher to prepare an aqueous solution of pregelatinized tapioca starch. Also, 2 parts by weight of tapioca starch was added to 50 parts by weight of water, and the aqueous solution of the pregelatinized tapioca starch prepared above was mixed with the mixture to give a non-alpha product.
A liquid containing a modified tapioca starch and a thickening agent (pregelatinized tapioca starch) was prepared. (4) After spreading the lactic acid-immersed noodle strip obtained in (2) above, the amount of the solution prepared in (3) above described in Table 7 with respect to the weight of the noodle strip, 2.5% to line weight
Soybean white squeezing oil corresponding to (1) was sprinkled, 180 g of each bead was collected and packaged, then heat sterilized at a temperature of 91 to 94 ° C. for 30 to 40 minutes, and boiled to produce Chinese noodles. (5) One month later, the packed and boiled Chinese noodles produced in the above (4) were taken out of the bag, rehydrated in boiling water for 1 minute, and the texture and boiling of the noodles were evaluated according to the evaluation criteria described in Table 1 above. evaluated. The results are shown in Table 7 below.

[0037]

[Table 7] Trial zone a b c d e f Yield after boiling (%) 227 220 212 205 198 191 Yield after organic acid treatment (%) 240 233 226 218 211 204 Amount of liquid applied in (3) above (%) − 3 6 9 12 15 Final yield ( %) 240 ± 3 Same as left Same as left Same as left Same as left Same as left Quality of boiled Chinese noodles in packaging ○ Smoothness of texture 3 3.3 4.0 4.5 4.5 4.5 Viscoelasticity 3 3.3 4.0 4.5 4.6 4.2 ○ Boiled growth 3 3.2 3.7 4.0 4.3 4.2

[0038]

EFFECT OF THE INVENTION According to the method of the present invention in which a liquid containing non-pregelatinized starch is adhered to the surface of noodle strings of boiled noodles and heat sterilized, the noodle strings do not become hard even after heat sterilization. , Boiled noodles having a good texture with a good balance of smoothness and viscoelasticity and a long shelf life without boiled spread can be obtained. At that time, if pre-treated with an organic acid before attaching a liquid containing non-pregelatinized starch, the preservability is further improved, and moreover, it is possible to produce high-quality packaged boiled noodles with a good texture and no boiled spread. it can.

Claims (3)

[Claims] 1. A method for producing packaged boiled noodles, which comprises depositing a liquid containing non-pregelatinized starch on the surface of noodle strips of boiled noodles, packaging and heat sterilizing. 2. The production method according to claim 1, wherein after the boiled noodles are treated with an organic acid, a liquid containing non-pregelatinized starch is attached to the surface of the noodle strings. 3. The method according to claim 1, wherein a thickening agent is added to the non-pregelatinized starch liquid.