JPS58862A - Production of noodle - Google Patents

Abstract

PURPOSE:Noodle lines are sterilized under high-temperature and high-pressure conditions in a retort as the noodle lines are kept above 100 deg.C to produce boiled or steamed noodles with good texture. CONSTITUTION:Noodle lines are adjusted in water content to 35-40% and packed with a material for retorting and sterilized in a retort under conditions of 100-150 deg.C and 1.03-4.9kg/cm<2> for 1-30min so that the noodle lines exceed 100 deg.C. The water content is controlled by adjusting the water that is added, when noodle lines are made or dipping in hot water or boiling or steaming after noodle lines are made. This process is applicable to Japanese wheat noodle (UDON), buckwheat noodle (SOBA), Chinese noodle, spaghetti or macaroni.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing steamed or boiled noodles with excellent texture.

Noodles such as udon, soba, Chinese noodles, spaghetti, and macaroni are manufactured by adding water and seasonings as necessary to wheat flour. Since the products obtained in this way and those boiled in this way have no shelf life, extreme measures are taken. For example, boiled noodles have been killed by immersing them in an acid solution, processing and heating them, or pre-torting them. However, acid-treated cod suffers from deterioration in texture and flavor, and furthermore, the bactericidal effect is not sufficient. Maku-boiled
In the case of retort-processed noodles, the S-lines adhere to each other and the unique texture of the noodles is lost. In other words, when producing boiled ■, the normal boiling process is performed +, and S* has a water content of about 60%.
-70%, but even within this range, if the water content is high, the noodles after retort treatment will become soft and pasty, and if the water content is low, the noodles will have a gummy texture.

Therefore, the present inventors conducted research to obtain noodles with excellent texture and long shelf life, and as a result, they found that the water content is much lower than that of regular boiled noodles at the earliest possible stage after noodle making. The present invention was completed by discovering that the above-mentioned problems can be solved by applying pressure and heat treatment to the noodles in a retort.

According to the present invention, the title obtained from the noodle dough has a moisture content of 130
The material was adjusted to a weight of ~50% by weight (hereinafter simply referred to as "excellent") and then subjected to pressure and heat treatment in a retort at a temperature of 100'C or higher.

When carrying out the method of the present invention, the noodles after production contain 1 ml of moisture.
The noodles are 130 to 50 degrees, preferably 55 to 4 degrees. The moisture content may be adjusted by adding water and wrinkles during the production of the noodles, and the method of t) may include immersing or boiling the raw noodles after production in water or hot water. In this case, if the above-mentioned treatment is performed after the surface is gelatinized with steam, the elution of the noodles during dipping will be reduced. If the moisture content is higher than the above range, the texture of the noodles after the pressure and heat treatment will become gummy, and if the moisture content is lower, the noodles will turn brown during the pressure and heat treatment. It has the disadvantage that it becomes condensed.

The noodles whose moisture content has been adjusted are retorted.

The heating temperature at that time should be the product temperature 1oo'c or higher,
For example, temperature 100℃~150"C5 thousand power 1.05~4,
9 Heat in steam at K7/CIIL2 for 1-50 minutes.

If this heat treatment is performed excessively, the noodles will turn brown, which is not good for the noodles. As used herein, "retort processing" refers to processing in a retort packaging material in a closed state such as in a retort apparatus.

The one type thus obtained can be eaten by boiling the remaining amount. The next layer obtained by the method of the present invention and packaged aseptically can be distributed at room temperature as a preservative product, and the turtle that has been aseptically absorbed and packaged can be made into a boiled turtle that can be distributed at room temperature. The steel of the present invention has less melting when boiled and has a texture of 4111 - good sharpness.

The effects of the present invention are shown below.

A comparison of the conditions of 9-1 obtained by the following method is shown in the table.

Invention: 9 spaghetti-style boiled vegetables obtained by the method of Example 1 - 0 Comparative example: The lost spaghetti-style vegetables obtained by the method of Example 1 were boiled for 10 minutes (moisture content 67%) and then this boiled III was added to Example 3 Obtained by heating and pressurizing using method 1.

Foreshadowing example of boiling water 1 Add 280 m of strong flour to 4 and 280 m of water, knead for 15 minutes with a mixer for noodles, and mix with Oderine for pasta (vacuum change 210 m).
mHg or less) Form into a strip of 210 sm x 1゜ thick, then use a roll noodle machine to make it 2.2 mm thick, and use a round incisor (÷14) to make raw suzu-zogetei-style -8001
get.

Boil this for 3 minutes, and the water content of the noodles is about 1 son.
Obtain 1001 noodles. Sprinkle 5 ml of edible oil on it and divide about 150 g into retort packaging materials to obtain 7 bags. This was airtightly sealed and subjected to heating and pressure treatment at 121°C for 11 minutes (Fo24) using a retort device to obtain a package.

When the package ai1i obtained in this example was boiled for 6 minutes, a spaghetti-like m with good texture was obtained.

Example 2 Raw spaghetti-like female (moisture content: 32
-) was subjected to heating and pressure treatment at 121° C. for 15 minutes using a retort device to obtain a slag.

By aseptically boiling the gfcW4 obtained in Example C for 8 minutes and packaging it without packaging, a packaged boiled product that can be distributed at room temperature can be obtained.
! Got nine.

Example 5 340 d of 6% Higashi salt water was added to 1 noodle of all-purpose wheat flour, mixed for 15 minutes using a horizontal mixer, and then mixed using a fat-making roll machine (1 noodle).
5th time 5m, 2nd time 2 sheets total 5m, 6th time 3■, 4th time 2
The thickness of the noodles was processed to obtain fresh udon noodles with an inner incisor of φ10.

This was steamed for 1 minute, then boiled for 2.5 minutes to bring the moisture content to 45, and then heated and pressurized at 115 DEG C. for 18 minutes (Fo'''-4) using a retort device to obtain a package.

implementation? 114 Add 520 ydk of water with 2ml of vitamin B2α dissolved in semi-strong yarn flour IK4, mix for 15 minutes with a horizontal open mixer, and process it several times with a pressure grinder to form noodle strips with a thickness of A5■ into square incisors. I made a ramen-style one with a diameter of 20 mm and an A-line. This was steamed at normal pressure for 1 minute to a moisture content of 135-. This material was placed in retort packaging materials in portions of 150Ii each, and heated to 110°C for 30 minutes (Fo
'::4) A package was obtained by heating and pressurizing.

Applicant: Nisshin Seifun Co., Ltd. Procedures Supplement 11 - Showa 57 and 1 August 5 11 Patent 11 Submitted by Mr. Kazuo Wakasugi, Case Table 1J, Showa s 6 sl: Patent Application No. 97429 5 relationship with % Hariyama Ganjin Address 19'-12 Nihonbashi Koami-cho, Chuo-ku, Tokyo Name Nisshin Seifun Co., Ltd. Showa f+i Year/Month ++ C Shipping F, l Showa TM Masa OiJl Detailed explanation of the invention in the specification Contents of the amendment Add the following statement on a new line after "obtained." on the 8th negative 6th line.

“Example 5 The raw spaghetti style 5800V obtained in Example 1 was
Noodles that are boiled for seconds and have a moisture content of 4296 are 950? obtain. Sprinkle edible oil on this and divide into approximately 100v portions of packaging material for retorts to obtain 9 bags. This was sealed in the same manner as in Example 1 and placed in a retort apparatus. The second side of the noodles was boiled for 1 minute and 30 seconds to obtain Sunozogetei-style noodles with a good texture. "that's all

Claims (1)

[Claims] After forming noodle strings from the troweled dough, the noodles with a moisture content of ~50% by weight from the bales after adjusting the moisture content were heated to a temperature of 100%.
A manufacturing method of type -, which is characterized by subjecting it to high-temperature pressure sterilization using a retort at temperatures above ℃.