JPS6317425B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for preserving boiled or steamed noodles. In the present invention, boiled or steamed noodles are produced by making noodles using one or more substances selected from wheat flour, rice flour, barley flour, buckwheat flour, other grains, and starches as main ingredients, and then going through a boiling or steaming process. However, since the boiled or steamed noodles produced by the method of the present invention will inevitably exhibit alkalinity, the noodles produced according to the method of the present invention will be The treated boiled or steamed noodles are considered to be classified as so-called boiled or steamed Chinese noodles, regardless of their external appearance. Boiled or steamed Chinese noodles have been given preservative properties using glycine, caprylic acid monoglyceride, propylene glycol, etc. since the de facto ban on the use of hydrogen peroxide. These methods also ensure a certain degree of preservability, but the preservability is limited by the type of contaminating bacteria, such as glycine's antifungal activity and propylene glycol's low antibacterial activity against coliform bacteria. Or, there were problems with cost, flavor, etc. The inventors of the present invention have spent many years researching methods for mass-producing boiled or steamed Chinese noodles that are hygienic, inexpensive, and have good taste and flavor, and have discovered that these problems can be solved with a surprisingly simple method. It was. That is, boiled or steamed noodles produced by a conventional method are mixed with 1 selected from alkali metal carbonates, alkali metal hydroxides, and alkaline earth metal hydroxides.
By treating water with an alkaline pH of 9 or higher using seeds or two or more substances, boiled or steamed Chinese noodles that exhibit good storage stability without adversely affecting quality were obtained. The method of treating boiled or steamed noodles with water adjusted to be acidic using an organic acid to impart preservability has been widely used, but the method of treating boiled or steamed noodles with water adjusted to be alkaline with a pH of 9 or higher has been a complete blind spot. It is. Originally, Chinese noodles were manufactured by adding an alkaline agent such as kansui to raw materials, so the boiled or steamed Chinese noodles were further heated to a pH of 9.
It is presumed that they did not even think to treat the water with alkaline-adjusted water.
It is also true that common sense suggests that the use of alkaline water with a pH of 9 or higher in the production of noodles has been avoided because it can cause the noodles to dissolve when boiled and lead to quality deterioration. If the purpose is to make the product more alkaline, you can add more than the required amount of kansui to the raw materials, but if an excessive amount of alkaline substances such as kansui coexist during heating such as boiling or steaming, it will cause problems in the flour. The proteins in the raw materials are excessively denatured, impairing their physical properties, and alkaline decomposition occurs, producing ammonia and hydrogen sulfide odors, as well as so-called charring. According to the method of the present invention, after the boiling or steaming step, the water is treated with water adjusted to have an alkaline pH of 9 or more with one or more substances selected from alkali metal carbonate, alkali metal hydroxide, or alkaline earth metal hydroxide. Therefore, it is possible to impart alkalinity of arbitrary strength to the produced product and improve its shelf life without causing any of the above-mentioned problems. The substances used in the present invention to make water alkaline include alkali metal carbonates such as sodium carbonate and potassium carbonate, alkali metal hydroxides such as sodium hydroxide, potassium hydroxide, and calcium hydroxide, or alkaline earth hydroxides. One or more metals selected from metals (including oxides that immediately change to hydroxides when reacting with water), and preparations containing these substances may also be used. In addition to these substances, antibacterial or bactericidal substances such as glycine, ethanol, propylene glycol, etc. can be used to the extent that they do not adversely affect the quality of the noodles to add further preservability. The amount of alkaline substance used in the present invention is such that the pH of the water is at least 9 or higher, and when processing boiled or steamed noodles obtained without using kansui as a raw material, the pH of the water is at least 10 or higher. It is appropriate to adjust it so that Therefore, even an approximately 0.8% aqueous solution of sodium acetate has a pH of only about 8.9, and therefore cannot be used as the alkaline substance in the present invention. Next, the boiled or steamed noodles may be treated with water adjusted to be alkaline by dipping, spraying, coating, etc., but the dipping method is usually suitable in terms of workability and uniform absorption. When the dipping method is employed, as the boiled or steamed noodles are processed, the alkaline substance in the dipping liquid decreases, so it is preferable to replenish the alkaline substance as appropriate. The amount of replenishment can be determined by quantifying the alkaline substance in the immersion liquid or measuring the pH. When calcium hydroxide is used as the alkaline substance, the concentration of the immersion liquid can be controlled extremely efficiently and accurately by using a saturated or nearly saturated solution of calcium hydroxide (the solubility of calcium hydroxide decreases as the temperature rises). However, the absorption rate from the soaking liquid increases by a rise in temperature corresponding to the rate of decrease, so the amount of calcium hydroxide absorbed in boiled or steamed noodles is hardly affected by the temperature of the soaking liquid). Examples are shown below. Example 1 25 kg of semi-strong wheat flour and a solution of Be′3.5 degree 7
Kg was added thereto, and the noodles were made in the usual manner (using a square cutter No. 20) to obtain boiled Chinese noodles. 2kg of this boiled Chinese noodles
(A) 0.5% sodium carbonate solution (PH11.0), (B) 0.5% potassium carbonate solution (PH11.5), respectively.
(C) 0.1% calcium hydroxide solution (PH12.5), 10 each
(Temperature: about 20°C) for 30 seconds to obtain boiled Chinese noodles according to the method of the present invention. These were packaged in 200g portions and stored at 20°C, and the number of viable bacteria was measured over time. As shown in Table 1, the boiled Chinese noodles according to the method of the present invention had excellent storage stability. There was almost no difference in texture, flavor, etc. compared to the untreated control product. Table 1 (Number of viable bacteria/g average of each 2 points)

[Table] * Rotation Example 2 Add 7.5 kg of water in which 40 kg of sodium carbonate and 35 g of potassium carbonate were dissolved to 25 kg of all-purpose wheat flour, and make noodles as usual (using square cutter No. 20) to make steamed Chinese noodles. I got it. For 1 kg of this steamed Chinese noodles, (A) 0.05% sodium hydroxide solution (PH12.0), (B)
Mixed solution of 0.3% potassium carbonate and 5% ethanol (PH11.4), (C) Saturated calcium hydroxide solution (PH
12.9) Steamed Chinese noodles according to the method of the present invention were obtained by immersing the noodles in each of the noodles for 40 seconds at a temperature of about 20°C. 100g of these
When the noodles were packaged in small portions and stored at 30°C, and the number of viable bacteria was measured over time, as shown in Table 2, the steamed Chinese noodles according to the method of the present invention showed excellent storage stability. In addition, there was almost no difference in texture, flavor, etc. compared to the untreated control product (note that the steamed Chinese noodles using ethanol in combination had a strong ethanol odor when opening the bag, but it was hardly noticeable after cooking). .

【table】

[Table] * Spoilage Example 3 680 g of Be'10 salt solution was added to 2 kg of all-purpose wheat flour, and noodles were made in the usual manner (using a square cutter No. 12) to obtain boiled noodles. Add 2.5 kg of these boiled noodles to a mixed solution of 3% sodium carbonate and 0.03% crocin (temperature approx. 20°C).
℃, pH 11.0) for 40 seconds, the noodles were packaged into 250g portions to obtain 10 packaged noodles. Five of these samples were sterilized by steam heating at 100°C for 20 minutes, and the number of viable bacteria was measured after cooling and storing them at 30°C for 2 days together with the unheated products. As a control, a sample not treated with alkaline solution was also subjected to the same procedure. As a result, as shown in Table 3, the boiled noodles according to the method of the present invention exhibited excellent storage stability.

[Table] S: Rotation example 4 Strong wheat flour 2 kg, Joshin flour 2 kg, potato starch 200 g, gluten 200 g, calcium oxide 10 g
Add and mix an aqueous solution of 40g of glycine and 1.5kg of water to the mixed powder, and roll to a thickness of about 1.2cm using a noodle roll.
mm noodle strips were made into noodle strips using round cutter No. 18. After sprinkling Joshin powder on the surface of the noodle strings and steaming them for 5 minutes, they were immediately washed with water for 1 minute in a 0.05% calcium hydroxide solution (PH 12.1) and cooled to obtain steamed noodles according to the method of the present invention. This is divided into 250g portions and sealed for 10 items.
When stored at 20°C for 7 days, there was almost no difference in appearance, taste, and flavor from the product immediately after production.

Claims (1)

[Scope of Claims] 1 Boiled or steamed noodles produced by a conventional method are made alkaline to a pH of 9 or more with one or more substances selected from alkali metal carbonate, alkali metal hydroxide, and alkaline earth metal hydroxide. A method for preserving boiled or steamed noodles, characterized by treating them with adjusted water. 2. The method for preserving boiled or steamed noodles according to claim 1, wherein the alkaline-adjusted water is a saturated or nearly saturated calcium hydroxide solution.