JPH08317767A - Production of noodle - Google Patents

Abstract

PURPOSE: To produce noodles distributable at normal temperature, preservable over a long period and capable of keeping persistent elasticity and smooth palatability over the whole preservation period. CONSTITUTION: Noodle strings obtained by conventional noodle-making process are subjected to a primary acidic liquid treatment, a primary boiling treatment, an emulsified liquid treatment, a secondary boiling treatment, a secondary acidic liquid treatment, a sealed packaging and a hot sterilization treatment. The primary acidic liquid treatment is carried out to keep the surface pH of the noodle string to 5.0-7.0 and the secondary acidic liquid treatment is carried out to keep the surface pH of the string to 4-5. An emulsified liquid is sprayed to the surface of the noodle string after the primary boiling treatment in an amount of 0.01-0.10g of the liquid based on 1g of the boiled noodle.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles. More specifically, the present invention relates to a method for producing noodles having long-term storage stability and improved texture of noodles.

[0002]

2. Description of the Related Art Recently, as a new instant food,
Normal-temperature circulating noodles that can be eaten immediately by heating have been developed and are actually sold. There are various types of noodles such as Chinese noodles, udon, and soba. Such normal-temperature distribution noodles are produced, for example, by steaming the noodles obtained by a conventional method, showering the mixture, adding fats and oils, and sealingly packaged, and then heat-sterilized. ing. However, such normal-temperature distribution packaged noodles have poor storability, change over time, lose the elasticity of the noodles, and have a crunchy texture.

[0003]

Therefore, an object of the present invention is to provide a room temperature distribution noodle which can be stored for a long period of time and can maintain elasticity and a smooth texture that do not change with time over the entire storage period. It is to provide a manufacturing method.

[0004]

[Means for Solving the Problems] In order to solve the above-mentioned problems, in the present invention, a noodle string obtained by making noodles by a conventional method is subjected to an acid solution treatment, and then temporarily steamed to be subjected to an emulsion solution treatment. Further, the present invention provides a method for producing noodles, which is characterized in that after secondary steaming, it is again treated with an acid solution, sealed and packaged, and heat-sterilized.

[0005]

As described above, according to the method of the present invention, the elasticity of noodles is enhanced by performing the primary acid liquid treatment before the primary steaming, and the smoothness is obtained by performing the emulsion liquid treatment in the middle of the steaming process. The texture is maintained and the effects of preventing the noodle strings from sticking to each other are obtained at the same time. Further, the pH is adjusted by the secondary acid solution treatment after the secondary steaming, and then the heat sterilization is performed, whereby the normal temperature circulating noodles having excellent long-term storability can be obtained.

[0006]

EXAMPLES The contents of the method for producing noodles of the present invention will be specifically described below.

According to the method of the present invention, first, the noodle strings obtained by the conventional method are subjected to a primary acid solution treatment. The method for producing noodle strings itself is well known to those skilled in the art, and may not be particularly described. The acid treatment gives the noodle strings viscoelasticity and improves the noodle quality. When treated with alkalinity, the noodle strings become hard, which is not preferable. The acid solution can be sprayed, dipped, applied, sprayed, etc., but in this case, a spraying method that can uniformly apply an appropriate amount is suitable. Can be made. The amount of spray is 1 g of noodles
About 0.01 to 0.5 g is preferable.

The acid can be arbitrarily selected as long as it can be used as a food additive such as lactic acid, malic acid, citric acid, phytic acid, acetic acid, adipic acid, tartaric acid and fumaric acid. Such an acid solution treatment is effective in enhancing the steaming effect in the next primary cooking step and simultaneously forming elastic noodles. As the acid concentration, the pH of noodles after boiling is set to 5.
A concentration in the range of 0 to 7.0 is suitable. pH is 5.
When it is less than 0, the surface of the noodles becomes sticky, and the noodles tend to be toothless, and at the same time, they have a sour taste. Conversely, p
When H exceeds 7.0, the viscoelasticity of the noodles is weakened and the noodles have a crisp quality lacking in flexibility. More preferably p
H5.5 to 6.0 is effective for giving appropriate elasticity.

Following the acid solution treatment, primary cooking is performed. The purpose of this primary cooking is to form elastic noodles by gelatinizing the noodle strings. The steaming operation of noodle strings itself is well known to those skilled in the art and may not be particularly described. Primary steaming is 98-
A temperature of 100 ° C. for 1 to 3 minutes is suitable. Steaming temperature is 98 ℃
If less than this, a sufficient steaming effect cannot be expected. In addition, if the steaming time is less than 1 minute, the desired steaming effect is insufficient, while if it exceeds 3 minutes, disadvantages such as hard noodles occur, which is not preferable.

Following the primary steaming, emulsion treatment is carried out. The emulsion treatment serves to enhance the steaming effect in the secondary cooking step by absorbing the emulsion, and at the same time, prevents the noodles from sticking to each other by interposing oils and fats on the surface of the noodles, thereby making the noodles smooth. It is performed in order to give the action of giving. The emulsion can be prepared, for example, by emulsifying the emulsifier in a suitable solvent. As the emulsifier, lecithin, monoglyceride, sucrose fatty acid ester or the like can be used. These emulsifiers can be used alone or in appropriate combination. Solvents that can be used to emulsify the emulsifier are, for example, water, alcohols, edible oils and fats and the like. The concentration of the emulsifier in the emulsion may be in the range of 2 to 60%, more preferably 5 to 10%. If the concentration of the emulsifier is too low, the desired effect of using the emulsion cannot be obtained. On the other hand, there are drawbacks such as when the emulsifier concentration is too high.
The treatment with the emulsion may be any of spraying, dipping, coating, spraying, etc., but a spraying method that can uniformly apply an appropriate amount is suitable.
The amount of spray is appropriately 0.01 to 0.10 g per 1 g of steamed noodle, but more preferably 0.02 to 0.06 g. If the amount of spraying is too small, the steaming effect in the secondary steaming step cannot be enhanced or the effect of preventing the noodle strings from sticking to each other cannot be obtained. On the other hand, if the amount of sprayed is too large, not only the taste of the noodle strings has a fat and oil odor, but also defects such as becoming rubbery occur.

Secondary steaming is carried out following the emulsion treatment. The purpose of this secondary steaming is to ensure the gelatinization of noodle strings,
It is to replenish the noodle strings with water to form an appropriate water content and viscoelasticity. The secondary steaming can be carried out in the same procedure as the primary steaming. Such a steaming operation procedure itself is well known to those skilled in the art and may not be particularly described. Secondary steaming is 98-
It is suitable to carry out at 100 ° C. for 1 to 5 minutes. When the secondary cooking time is less than 1 minute, the noodle strings may not be sufficiently gelatinized. On the other hand, when the secondary cooking time is more than 5 minutes, the noodle quality becomes hard and other problems occur.

After the secondary steaming, the noodle strings may be air-cooled and / or sprayed with water or showered to improve the unraveling of the noodle strings. Next, after cutting a certain amount, a secondary acid solution treatment is performed. The purpose of the secondary acid solution treatment is to acidify the surface of the noodle strings to form an environment in which bacteria are unlikely to propagate. The acid used for this secondary acid solution treatment is lactic acid,
Malic acid, citric acid, phytic acid, acetic acid, adipic acid,
Any one can be arbitrarily selected as long as it can be used as a food additive such as tartaric acid and fumaric acid. Further, the secondary acid solution treatment can be carried out by dipping, spraying, coating, spraying, etc. In this case, dipping is suitable for facilitating the pH adjustment of the noodles. The pH of the noodles after immersion is preferably 4-5,
More preferably, the pH is in the range of 4-4.5. p
If it is less than H4.0, the noodle strings have a sour taste, which affects the taste. Further, if the pH is higher than 5.0, the shelf life of noodles will be affected. As for the temperature of the acid immersion liquid, it is better that the temperature is raised to some extent so that the noodles have better permeability, but it may be in the range of 5 to 70 ° C., more preferably 2
A range of 0 to 40 ° C is suitable.

After the acid solution treatment, it is hermetically packaged. If at least 0.01 g of edible oil / fat is added per 1 g of noodles at the time of packaging, the noodles can be prevented from sticking to each other by the film of the oil / fat, and unraveled. Can maintain good condition. As the edible oil and fat that can be used for such purpose, any of vegetable oil and fat and animal oil and fat can be appropriately selected as long as it is liquid at room temperature.

After hermetically packaging, heat sterilization is performed. The purpose of this heat sterilization treatment is to kill spore bacteria. The heating conditions are preferably 20 minutes or more at 95 ° C. and 15 minutes or more at 97 ° C. However, since the noodle density per serving, pH adjustment, etc. affect, the setting conditions must be appropriately adjusted and set. If desired, autoclave pressure heat sterilization treatment can also be used.

The packaging material used for hermetically packaging noodle strings must be heat-resistant as well as oxygen-impermeable and bacteria-impermeable. A packaging material suitable for such a purpose can be applied as long as it has a material configuration such as nylon / CPP or nylon / LLDPE.

The present invention can be widely applied to the production of noodles such as Chinese noodles, buckwheat noodles, udon noodles, Western-style noodles (eg spaghetti). In particular, it is suitable for producing Chinese noodles.
This is because alkaline "branch water" is used as the raw material wheat flour in order to produce Chinese noodles, and thus the obtained noodle strips are all alkaline and bacteria easily propagate.

The method of the present invention will be specifically illustrated below.

Example 1 A noodle band prepared by a conventional method was used, and the noodle thickness was 1.3 mm and the cutting edge was # 2.
It was cut out with a double-sided blade and sprayed with a lactic acid solution adjusted to pH 2.5. At this time, 0.1 g per 1 g of raw noodles was sprayed from above and below to adjust the pH of the noodle band surface to 4.4. Next, primary steaming was performed for 1 minute and 30 seconds using 98 ° C. steam. Next, an emulsion containing 5 wt% of lecithin as an emulsifier was sprayed with 0.04 g per 1 g of steamed noodle as a guide. Then, secondary steaming was performed for 2 minutes and 30 seconds using 98 degreeC steam. Then, air-cool, completely loosen with a water shower, cut into a predetermined amount, immersed in a lactic acid solution at a temperature of 35 ° C. for 30 seconds to adjust the pH of the noodles to 4.2, and then
180g / edible oil and fat (palm oil) per hermetically sealed package
After adding 3.5 g / meal and packaging, steam sterilization was performed at a temperature of 96 ° C. for 30 minutes to obtain a desired Chinese noodle.

In the sensory inspection of the Chinese noodles, 1
As a result of tasting after a minute, the noodles had desired elasticity and had a soft and smooth taste.

Separately, the Chinese noodles were heated at a temperature of 25 ° C. and a humidity of 70%.
The results stored in Table 1 are shown in Table 1.

[0021]

[Table 1] (Note)-: Good, ±: Slightly bad, +: Bad

As a result of the above storage test, the noodles have a shelf life of 8 months or longer at room temperature, and even stored noodles that have been stored for 6 months or longer do not become unraveled between the noodle strings, and the texture is also elastic. I was able to maintain a soft and smooth condition.

Example 2 Next, an example of spaghetti of western-style noodles will be described.
A noodle strip made by a conventional method has a noodle thickness of 1.6 mm and a cutting edge # 16.
Cut out with a circle and adjust the pH to 2.5.
0.15 g per g was sprayed from above and below to adjust the pH of the noodle string surface to 4.5. Next, primary steaming was performed for 2 minutes using steam at 98 ° C. Next, an emulsion containing 8 wt% of sucrose fatty acid ester as an emulsifier was sprayed with 0.06 g per 1 g of raw noodles as a guide. Then 98
Secondary steaming was carried out for 4 minutes using steam at ℃. Thereafter, the same procedure as in Example 1 was carried out to obtain a desired noodle spaghetti.

Also in the sensory test, noodles having the same elasticity and soft and smooth taste as in Example 1 were obtained. The results of storing this noodle spaghetti in the same manner as in Example 1 are shown in Table 2 below.

[0025]

[Table 2] (Note)-: Good, ±: Slightly bad, +: Bad

As a result of the above storage test, it had a storage property of 7 months or longer at room temperature, and the noodle quality was good as in Example 1.

[0027]

As described above, according to the present invention,
By performing the acid solution treatment before steaming the predetermined noodle strips, the elasticity to the noodles is enhanced, and by performing the emulsion treatment in the middle of the steaming process, the smoothness of the texture and the adhesion of the noodle strips to each other. It also has the effect of prevention. After steaming, the pH is adjusted by acid solution treatment, and then
Since heat sterilization is performed, noodles having excellent long-term storability can be obtained.

 ─────────────────────────────────────────────────── ─── Continued Front Page (72) Inventor Moriya Kawamura 3-8-14 Yotsuya, Fuchu-shi, Tokyo Casa Yotsuya 108

Claims (3)

[Claims] 1. A noodle band obtained by making noodles by a conventional method is subjected to a primary acid solution treatment, and then temporarily boiled to be subjected to an emulsion solution treatment,
A method for producing noodles, further comprising secondary steaming, secondary acid solution treatment, hermetic packaging, and heat sterilization. 2. The noodle string surface is subjected to a primary acid solution treatment so that the surface pH of the noodle band is in the range of 5.0 to 7.0, and the surface pH of the noodle band is in the range of 4 to 5. The method according to claim 1, wherein the secondary acid solution treatment is performed so that 3. Per 1 g of steamed noodles that have been subjected to the primary steaming treatment,
The production method according to claim 1, wherein an amount of the emulsion within the range of 0.01 to 0.10 g is sprayed onto the surface of the noodle strings.