JP3154826B2 - Manufacturing method of package heat sterilized Chinese noodles - Google Patents
Manufacturing method of package heat sterilized Chinese noodlesInfo
- Publication number
- JP3154826B2 JP3154826B2 JP21554092A JP21554092A JP3154826B2 JP 3154826 B2 JP3154826 B2 JP 3154826B2 JP 21554092 A JP21554092 A JP 21554092A JP 21554092 A JP21554092 A JP 21554092A JP 3154826 B2 JP3154826 B2 JP 3154826B2
- Authority
- JP
- Japan
- Prior art keywords
- chinese noodles
- protamine
- noodles
- polylysine
- heat
- 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
Landscapes
- Noodles (AREA)
Description
【０００１】[0001]
【産業上の利用分野】本発明は、長期保存性に優れた包
装加熱殺菌中華麺類の製造法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing packaged heat-sterilized Chinese noodles having excellent long-term storage properties.
【０００２】[0002]
【従来の技術】麺類の中で、茹麺の長期保存を目的とし
た包装加熱殺菌麺類（ロング・ライフ麺類）を製造する
場合、麺帯に固体脂等でコーティングした有機酸類等を
直接練りこんだり、茹工程後、有機酸類等によってｐＨ
を調整した液に浸漬することにより麺のｐＨを下げた
後、加熱処理をすることにより長期保存を可能にしてい
る。中華麺類においてもかんすいを少量使用し上記方法
をとったり、かんすい無添加の中華風麺類として上記方
法にて製造されている。しかし、上記の方法では中華麺
類の場合かんすいが少量添加もしくは無添加であるた
め、中華麺類独特の風味が無いとともに、酸処理をして
いるために中華麺に有機酸類等の酸味が付与されたり、
中華麺のテクスチャーの低下をもたらしてしまう。酸処
理以外の方法としては、特開昭６２−２０１５６３号に
おいて、プロタミンと重合リン酸塩の組み合わせについ
て食品の保存方法が開示されているが、中華麺について
はプロタミンおよび重合リン酸塩の組み合わせについて
の実施例は無く、グリシン、酢酸ナトリウム、リゾチー
ム、甘草抽出抗菌性物質の１種または２種以上と、プロ
タミンと重合リン酸塩との組み合わせた実施例では、最
高７日間の保存日数しか達成されておらず、長期保存は
成されていない。レトルト殺菌法を用いた場合、微生物
的には無菌状態の製品が得られるが、熱履歴が大きいた
め、テクスチャーの低下が激しく包装加熱殺菌中華麺類
としての商品価値が著しく下がってしまう。2. Description of the Related Art When manufacturing packaged heat-sterilized noodles (long life noodles) for long-term storage of boiled noodles, organic acids and the like coated with solid fat or the like on a noodle band are directly kneaded. After the boiling process, the pH is adjusted with organic acids, etc.
After the pH of the noodles has been lowered by immersion in a liquid prepared by adjusting the temperature of the noodles, a long-term preservation is possible by performing a heat treatment. Also in Chinese noodles, the above method is used using a small amount of Kansai, and it is manufactured by the above method as Chinese-style noodles without Kansai. However, in the above-mentioned method, in the case of Chinese noodles, a small amount of Kansai is added or not added, so that there is no unique flavor of Chinese noodles, and acidity such as organic acids is imparted to Chinese noodles due to acid treatment. ,
This results in a decrease in the texture of Chinese noodles. As a method other than the acid treatment, Japanese Patent Application Laid-Open No. 62-201563 discloses a method of preserving food for a combination of protamine and a polymerized phosphate. No combination of glycine, sodium acetate, lysozyme, one or more of licorice extract antibacterial substances and the combination of protamine and polymerized phosphate achieves a storage period of up to 7 days. Has not been stored for a long time. When the retort sterilization method is used, microbial aseptic products can be obtained, but due to the large heat history, the texture is greatly reduced and the commercial value of the packaged heat-sterilized Chinese noodles is significantly reduced.
【０００３】[0003]
【発明が解決しようとする課題】包装加熱殺菌中華麺類
の製造をするにあたって、中華麺類独特の風味とテクス
チャーを保ったままで、長期保存（５ヶ月以上）を可能
とする包装加熱殺菌中華麺類の保存方法が求められてい
た。SUMMARY OF THE INVENTION In producing packaged and heat-sterilized Chinese noodles, preservation of packaged and heat-sterilized Chinese noodles that allows long-term storage (5 months or more) while maintaining the unique flavor and texture of Chinese noodles A way was sought.
【０００４】[0004]
【課題を解決するための手段】本発明は、包装加熱殺菌
中華麺類の製造においてプロタミン、ε−ポリリジンお
よび麺酸を含有させることにより、十分に中華麺類の風
味およびテクスチャーを持った上に中華麺類に酸味の付
与やテクスチャーの低下をもたらすことなく、著しく保
存性の優れた包装加熱殺菌中華麺類を得ることを実現し
た。プロタミンは脊椎動物の***核中に、デオキシリボ
核酸と結合したヌクレオプロタミンとして存在する高ア
ルギニン含量の強塩基性蛋白質であり、主にサケ、マ
ス、ニシン、サバ等の魚類及び鶏においてプロタミンの
存在が知られており、哺乳動物においても存在すると言
われている。本発明に用いられるプロタミンは核酸と分
離された状態であればよく、ヌクレオプロタミンの状態
では抗菌力を有しない。またプロタミンは、プロタミン
の鉱酸塩の形のもの例えばプロタミンの塩酸塩、硫酸塩
などでも良い。プロタミンはアルカリ性領域で抗菌性の
有る保存料として知られているが、単独の使用では十分
な効果が期待できない。ε−ポリリジンは必須アミノ酸
であるＬ−リジンのホモポリマーでStreptomycesに属す
る微生物を好気的に培養することにより得られる。ε−
ポリリシンの抗菌性はｐＨに比較的依存しにくく、酸性
からアルカリ性の幅広いｐＨ域で抗菌性を発揮するが、
やはり単独の使用では十分な効果を発揮しない。麹酸は
Aspergillus属などのいわゆる麹酸発酵によって作られ
る物質で、化学名は５−ヒドロキシ−２（ヒドロキシメ
チル）−４−ピロンである。麹酸は微生物の増殖抑制効
果を持つと共に、酸化防止効果をもつ物質であるが単独
での微生物の増殖抑制効果は弱い。SUMMARY OF THE INVENTION The present invention relates to a method for producing packaged and heat-sterilized Chinese noodles by adding protamine, ε-polylysine, and noodle acid to sufficiently impart the flavor and texture of Chinese noodles. Thus, it was possible to obtain a packaged heat-sterilized Chinese noodle having remarkably excellent preservability without giving a sour taste or a decrease in texture. Protamine is a highly basic protein with a high arginine content present as nucleoprotamine bound to deoxyribonucleic acid in vertebrate sperm nuclei. It is known and is said to be present in mammals. Protamine used in the present invention only needs to be separated from the nucleic acid, and has no antibacterial activity in the state of nucleoprotamine. The protamine may be in the form of a mineral salt of protamine, for example, hydrochloride or sulfate of protamine. Protamine is known as a preservative having an antibacterial property in an alkaline region, but a sufficient effect cannot be expected when used alone. ε-polylysine is obtained by aerobically culturing a microorganism belonging to Streptomyces with a homopolymer of L-lysine, an essential amino acid. ε-
The antibacterial properties of polylysine are relatively independent of pH and exhibit antibacterial properties in a wide range of pH from acidic to alkaline.
After all, it is not effective enough when used alone. Kojic acid
A substance produced by so-called koji acid fermentation such as Aspergillus, and the chemical name is 5-hydroxy-2 (hydroxymethyl) -4-pyrone. Kojic acid is a substance having an effect of inhibiting the growth of microorganisms and an antioxidant effect, but the effect of inhibiting the growth of microorganisms alone is weak.
【０００５】本発明においてプロタミン、ε−ポリリジ
ンおよび麹酸の添加方法には特に制限はなく、プロタミ
ン、ε−ポリリジンおよび麹酸を一緒に添加してもよ
く、別個に添加してもよい。この場合プロタミン、ε−
ポリリジンおよび麹酸はかんすいに溶解しても良く、中
華麺類の原料へ直接練り込んでもよく、プロタミン、ε
−ポリリジンおよび麹酸の水溶液を中華麺類に噴霧して
もよく、また中華麺類を水溶液に浸漬してもよい。プロ
タミンの添加量は、抗菌性の発現からみて、0.005 〜３
％、特に0.01〜１％が好ましい。プロタミンの添加量が
0.005 ％以下の場合は、効果が期待できず、３％以上は
味の面で好ましくない。ε−ポリリジンの添加量は、抗
菌性の発現からみて、0.001 〜２％、特に0.005 〜１％
が好ましい。ε−ポリリジンの添加量が0.001 ％以下の
場合は、効果が期待できず、２％以上は味の面で好まし
くない。麹酸の添加量は、抗菌性の発現性からみて、0.
01〜５％、特に0.05〜３％が好ましい。麹酸の添加量が
0.01％以下の場合は、効果が期待できず、５％以上は味
の面で好ましくない。包装容器としては特に指定は無い
が、密閉包装後、外部からの細菌による侵入の防げるも
のであればどのようなものを使用しても良い。添加時期
には特に制限はないが、より有効に保存効果を発揮させ
るためには、プロタミン、ε−ポリリジンおよび麹酸を
添加含有せしめたのち、加熱することが好ましく、その
加熱温度は、調理、殺菌を目的とする通常の温度または
それ以下でもよいが、内部が６０℃以上になることが好
ましい。また中華麺類を製造するにはかんすいを使用す
るのが必須であるが、本発明ではこれらかんすいの種類
及び添加量は何ら限定せず、またかんすい以外にｐＨ調
整剤を併用することも可能である。以下、実施例により
本発明を詳細に説明するが、これにより本発明を限定す
るものではない。In the present invention, the method of adding protamine, ε-polylysine and kojic acid is not particularly limited, and protamine, ε-polylysine and kojic acid may be added together or separately. In this case, protamine, ε-
The polylysine and kojic acid may be dissolved in Kansai, or may be directly kneaded into the raw material of Chinese noodles, protamine, ε
-An aqueous solution of polylysine and kojic acid may be sprayed on Chinese noodles, or Chinese noodles may be immersed in the aqueous solution. Protamine is added in an amount of 0.005 to 3
%, Particularly preferably 0.01 to 1%. The amount of protamine added
If it is less than 0.005%, no effect can be expected, and if it is more than 3%, it is not preferable in taste. The amount of ε-polylysine is 0.001 to 2%, especially 0.005 to 1%, in view of the antibacterial property.
Is preferred. If the amount of ε-polylysine is less than 0.001%, no effect can be expected, and more than 2% is not preferable in terms of taste. The amount of kojic acid added is 0.
01-5%, especially 0.05-3%, is preferred. The amount of kojic acid added
If it is 0.01% or less, no effect can be expected, and 5% or more is not preferable in terms of taste. Although there is no particular designation for the packaging container, any packaging container may be used as long as it can prevent invasion of bacteria from the outside after hermetically packaging. Although there is no particular limitation on the timing of addition, in order to more effectively exert a preservation effect, it is preferable to add and contain protamine, ε-polylysine, and kojic acid, and then to heat the mixture. The temperature may be lower than or equal to the normal temperature for sterilization, but it is preferable that the temperature inside is 60 ° C. or higher. In addition, in order to produce Chinese noodles, it is essential to use a Kansai, but in the present invention, the type and amount of these Kansai are not limited at all, and it is also possible to use a pH adjuster in addition to the Kansai. . Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited thereto.
【０００６】[0006]
実施例１．包装加熱殺菌中華麺 小麦粉１ｋｇに対し食塩１０ｇ、粉末かんすい（炭酸ナ
トリウム、炭酸カリウム、リン酸３Ｎａ含有）１５ｇ、
プロタミン1.2 ｇ、ε−ポリリジン0.4 ｇおよび麹酸0.
8 ｇを水330 ｍに溶解し、１５分間ミキシングしたの
ち、圧延（麺帯厚1.4 ｍｍ）し、切歯（＃２０）にて麺
を切り出した。次いで沸騰水中で２分間茹で、水洗・冷
却を１分間行った後水切りをしたのち、ＫＯＰ袋に180
ｇずつを充填し、９４℃で４０分間加熱した。前記の方
法で製造した包装加熱殺菌中華麺を各試験区５個ずつ３
０℃の恒温室に５ヶ月間保存して、経時的に外観観察を
行なった。Embodiment 1 FIG. Packaged and heat sterilized Chinese noodles 1 kg of wheat flour 10 g of salt, powdered brine (containing sodium carbonate, potassium carbonate, 3Na phosphate 3 g) 15 g,
Protamine 1.2 g, ε-polylysine 0.4 g and kojic acid 0.
8 g was dissolved in 330 m of water, mixed for 15 minutes, then rolled (noodle band thickness 1.4 mm), and cut into noodles with incisors (# 20). Next, boil for 2 minutes in boiling water, wash and cool for 1 minute, drain, and place in a KOP bag for 180 minutes.
g, and heated at 94 ° C. for 40 minutes. The packaged heat-sterilized Chinese noodles manufactured by the above-described method were used for each of the five test plots.
It was stored in a constant temperature room at 0 ° C. for 5 months, and the appearance was observed over time.
【０００７】比較例１ 小麦粉１ｋｇに対し食塩１０ｇ、粉末かんすい（炭酸ナ
トリウム、炭酸カリウム、リン酸塩含有）１５ｇを水33
0 ｍに溶解し、実施例１と同様に包装加熱殺菌中華麺を
製造した。Comparative Example 1 To 1 kg of flour, 10 g of salt and 15 g of powdered brine (containing sodium carbonate, potassium carbonate and phosphate) were added to water 33
0 m, and heat-packaged Chinese noodles were produced in the same manner as in Example 1.
【０００８】比較例２ 小麦粉１ｋｇに対し食塩１０ｇ、粉末かんすい（炭酸ナ
トリウム、炭酸カリウム、リン酸塩含有）１５ｇ、プロ
タミン1.2 ｇを水330 ｍに溶解し、実施例１と同様に包
装加熱殺菌中華麺を製造した。Comparative Example 2 To 1 kg of flour, 10 g of sodium chloride, 15 g of powdered brine (containing sodium carbonate, potassium carbonate, and phosphate), and 1.2 g of protamine were dissolved in 330 m of water. Noodles were manufactured.
【０００９】比較例３ 小麦粉１ｋｇに対し食塩１０ｇ、粉末かんすい（炭酸ナ
トリウム、炭酸カリウム、リン酸塩含有）１５ｇ、ε−
ポリリジン0.4 ｇを水330 ｍに溶解し、実施例１と同様
に包装加熱殺菌中華麺を製造した。Comparative Example 3 For 1 kg of flour, 10 g of sodium chloride, 15 g of powdered brine (containing sodium carbonate, potassium carbonate and phosphate), ε-
0.4 g of polylysine was dissolved in 330 m of water, and a packaged heat-sterilized Chinese noodle was produced in the same manner as in Example 1.
【００１０】比較例４ 小麦粉１ｋｇに対し食塩１０ｇ、粉末かんすい（炭酸ナ
トリウム、炭酸カリウム、リン酸塩含有）１５ｇ、麹酸
0.8 ｇを水330 ｍに溶解し、実施例１と同様に包装加熱
殺菌中華麺を製造した。表１に実施例１，比較例１〜４
の試験結果を示した。Comparative Example 4 1 kg of wheat flour, 10 g of common salt, 15 g of powdered brine (containing sodium carbonate, potassium carbonate and phosphate), kojic acid
0.8 g was dissolved in 330 m of water to produce a packaged heat-sterilized Chinese noodle in the same manner as in Example 1. Table 1 shows Examples 1 and Comparative Examples 1-4.
The results of the test were shown.
【００１１】[0011]
【表１】 [Table 1]
【００１２】[0012]
【発明の効果】以上説明したように本発明の長期保存包
装加熱殺菌中華麺類の製造においてプロタミン、ε−ポ
リリジンおよび麹酸を含有させることにより、中華麺類
独特の風味とテクスチャーを持ちつつ、長期保存性（５
ヶ月以上）の優れた包装加熱殺菌中華麺類を得ることが
可能となった。As described above, in the production of heat-sterilized Chinese noodles for long-term storage and packaging according to the present invention, protamine, ε-polylysine, and kojic acid are contained to preserve the unique flavor and texture of Chinese noodles for long-term storage. Sex (5
Months or more).
───────────────────────────────────────────────────── フロントページの続き (72)発明者 西山 昌良 三重県四日市市赤堀新町９番５号 太陽 化学株式会社内 審査官 内田 俊生 (56)参考文献 特開 平３−27263（ＪＰ，Ａ) 特開 昭61−219363（ＪＰ，Ａ) 特開 平４−91756（ＪＰ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23L 1/16 ──────────────────────────────────────────────────続 き Continuing from the front page (72) Inventor Masayoshi Nishiyama 9-5 Akabori Shinmachi, Yokkaichi-shi, Mie Examiner at Taiyo Chemical Co., Ltd. Toshio Uchida (56) References JP-A-3-27263 (JP, A) JP-A-61-219363 (JP, A) JP-A-4-91756 (JP, A) (58) Fields investigated (Int. Cl. 7 , DB name) A23L 1/16
Claims (1)
ロタミン、ε−ポリリジンおよび麹酸を含有させること
により、長期保存性の優れた包装加熱殺菌中華麺類を得
ることを特徴とする包装加熱殺菌中華麺類の製造法。1. A package heat-sterilized Chinese noodle having excellent long-term storage characteristics by containing protamine, ε-polylysine and kojic acid in the production of package heat-sterilized Chinese noodles. Manufacturing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21554092A JP3154826B2 (en) | 1992-07-21 | 1992-07-21 | Manufacturing method of package heat sterilized Chinese noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP21554092A JP3154826B2 (en) | 1992-07-21 | 1992-07-21 | Manufacturing method of package heat sterilized Chinese noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH0638699A JPH0638699A (en) | 1994-02-15 |
| JP3154826B2 true JP3154826B2 (en) | 2001-04-09 |
Family
ID=16674126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP21554092A Expired - Fee Related JP3154826B2 (en) | 1992-07-21 | 1992-07-21 | Manufacturing method of package heat sterilized Chinese noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3154826B2 (en) |
-
1992
- 1992-07-21 JP JP21554092A patent/JP3154826B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0638699A (en) | 1994-02-15 |
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