JPH02186955A - Production of packaged noodle - Google Patents
Production of packaged noodleInfo
- Publication number
- JPH02186955A JPH02186955A JP1006740A JP674089A JPH02186955A JP H02186955 A JPH02186955 A JP H02186955A JP 1006740 A JP1006740 A JP 1006740A JP 674089 A JP674089 A JP 674089A JP H02186955 A JPH02186955 A JP H02186955A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- packaged
- noodle
- xanthan gum
- minutes
- 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.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 114
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 239000000230 xanthan gum Substances 0.000 claims abstract description 14
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 14
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 14
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 19
- 238000010438 heat treatment Methods 0.000 abstract 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 5
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- -1 coloring Substances 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 239000004743 Polypropylene Substances 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000010410 layer Substances 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 229910001873 dinitrogen Inorganic materials 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000005038 ethylene vinyl acetate Substances 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 210000004283 incisor Anatomy 0.000 description 1
- 239000011261 inert gas Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 239000002648 laminated material Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000021056 liquid food Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 229920001200 poly(ethylene-vinyl acetate) Polymers 0.000 description 1
- 229920000728 polyester Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 229920001155 polypropylene Polymers 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002356 single layer Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 229940083466 soybean lecithin Drugs 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野コ
本発明は、ウドン、ソバ、焼きウドン、焼きソバ、スパ
ゲティー ラーメン等の包装麺の製造方法に関し、更に
は詳細に麺切れの発生を有効に防止し得る包装麺の製造
方法に関する。[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing packaged noodles such as udon, soba, fried udon, fried soba, and spaghetti ramen, and more specifically to a method for effectively preventing the occurrence of broken noodles. The present invention relates to a method for producing packaged noodles that can prevent the above-mentioned problems.
［従来の技術］
近時、保存性及び簡便性の観点から茹麺又は蒸煮麺等の
α生麺を耐熱性容器に充填密封した後、加熱殺菌処理を
施して得られる包装麺に対する需要が高まっている。[Prior Art] Recently, from the viewpoint of preservation and convenience, there has been an increasing demand for packaged noodles obtained by filling α-raw noodles such as boiled or steamed noodles in a heat-resistant container, sealing the container, and then subjecting the container to heat sterilization. ing.
こうした包装麺の製造方法に関する発明は、従来より数
多く提案されており、例えば、特開昭５７−１７０１５
５号、特開昭６１−１４９０６０号、特開昭６２−１３
８１５８号等がある。Many inventions related to the manufacturing method of such packaged noodles have been proposed in the past, for example, JP-A No. 57-17015
No. 5, JP-A-61-149060, JP-A-62-13
There are issues such as No. 8158.
［発明が解決しようとする問題点］
本発明者等は、上記した従来法に基づき６ケ月程度の比
較的長期間保存し得る包装麺を得ることを目的として中
心品温１２０°Ｃ，４分間以上のいわゆるレトルト殺菌
処理に若目したが、得られる包装麺は加熱殺菌の温度が
高すぎるために、■包装麺に褐変が生じる、■包装麺の
食感が“こし”のない不良なものとなる、等の問題点が
あった。[Problems to be Solved by the Invention] Based on the above-mentioned conventional method, the present inventors aimed to obtain packaged noodles that can be stored for a relatively long period of time, about 6 months. Although the above-mentioned so-called retort sterilization treatment was performed prematurely, the heat sterilization temperature of the resulting packaged noodles was too high, resulting in browning of the packaged noodles, and defective texture of the packaged noodles with no firmness. There were problems such as.
そこで、本発明者等は、上記保存期間を保持しつつ上記
した問題点を解決するために、加熱殺菌時の条件を９０
〜１１０℃、２０〜４０分間に緩和すると共に、加熱殺
菌前のα化処理麺のＰＨを４．５以下に調整することに
より、上記した問題点を解決しようと試みた。Therefore, in order to solve the above-mentioned problems while maintaining the above-mentioned storage period, the present inventors changed the conditions during heat sterilization to 90%
An attempt was made to solve the above-mentioned problems by relaxing the temperature to ~110°C for 20 to 40 minutes and adjusting the pH of the gelatinized noodles before heat sterilization to 4.5 or less.
ところが、該方法により得られた包装麺は、上記■の褐
変の問題点は解決し得たものの、上記■の包装麺の食感
が“こし”のない不良なものとなるとの問題点は未だ充
分に解決することができなかった。更に、麺を箸・フォ
ーク等を利用して持ち運ぼうとした場合に、該麺が途中
から切れて落下するいわゆる麺切れが生じることがある
との新たな問題点に遭遇した。該問題点は、うどん、ラ
ーメン等の汁と共に喫食するタイプの包装麺の場合に特
に顕著であった。However, although the packaged noodles obtained by this method were able to solve the problem of browning described in (1) above, the problem of the packaged noodles described in (2) above, in which the texture is poor and lacks "stiffness", still remains. could not be resolved satisfactorily. Furthermore, when attempting to carry noodles using chopsticks, forks, etc., a new problem has arisen in that the noodles may break midway and fall, resulting in so-called broken noodles. This problem was particularly noticeable in the case of packaged noodles that are eaten with soup such as udon noodles and ramen noodles.
［問題点を解決するための手段］
本発明者等は、得られる包装麺の食感を“こし”のある
良好なものとすると共に、麺切れの発生を有効に防止す
るべく鋭意研究開発を行った結果、（イ）キサンタンガ
ムを麺に配合すること、（ロ）加熱殺菌処理前のα化処
理麺の水分を特定範囲に調整すること、以上２つの要件
を満足することにより、上記目的を達成し得るとの知見
を得た。[Means for Solving the Problems] The present inventors have conducted extensive research and development in order to improve the texture of the obtained packaged noodles with a good chewiness and to effectively prevent the occurrence of noodle breakage. As a result, the above objective was achieved by satisfying the above two requirements: (a) blending xanthan gum into the noodles; and (b) adjusting the moisture content of the gelatinized noodles before heat sterilization to a specific range. We obtained knowledge that it is possible to achieve this goal.
尚、特公昭５６−５５０１号には、麺原料にキサンタン
ガムを配合することにより、歯ごたえのある食感の麺を
得ることが開示されているものの、加熱殺菌前のα化処
理麺のＰＨを４．５以下にすることにより麺切れが問題
となること、更には該麺切れの発生を（イ）キサンタン
ガムを麺に配合すること及び（ロ）加熱殺菌処理前のα
化処理麺の水分を特定範囲に調整することにより有効に
防止し得ることについては全く開示がない。従って、上
記特公昭５６−５５０１号は本発明とは全く異なる発明
である。Although Japanese Patent Publication No. 56-5501 discloses that noodles with a chewy texture can be obtained by adding xanthan gum to noodle raw materials, the pH of gelatinized noodles before heat sterilization is If it is less than .5, noodle breakage becomes a problem, and furthermore, the occurrence of noodle breakage can be reduced by (a) adding xanthan gum to the noodles, and (b) α before heat sterilization.
There is no disclosure that this can be effectively prevented by adjusting the moisture content of chemically treated noodles to a specific range. Therefore, the above-mentioned Japanese Patent Publication No. 56-5501 is an invention completely different from the present invention.
上記した知見を基に完成された本発明の要旨は、（ａ）
キサンタンガムを全体の０．０８〜１．０重量％含有す
る生麺を調製する工程、（ｂ）該生麺にα化処理を施す
工程、（Ｃ）加熱殺菌処理前のα化処理麺の水分を６０
〜７０重量％に調整する工程、（ｄ）加熱殺菌処理前の
麺のＰＨを４．５以下に調整する工程、（ｅ）９０〜１
１０℃、２０〜４０分間の条件で加熱殺菌処理を施す工
程、以上（ａ）〜（ｅ）の工程を含む包装麺の製造方法
にある。The gist of the present invention, which was completed based on the above knowledge, is (a)
A step of preparing raw noodles containing 0.08 to 1.0% by weight of xanthan gum, (b) a step of subjecting the raw noodles to gelatinization treatment, (C) water content of the gelatinized noodles before heat sterilization treatment 60
-70% by weight, (d) adjusting the pH of the noodles before heat sterilization to 4.5 or less, (e) 90-1
The method for producing packaged noodles includes the steps (a) to (e) above, including a step of heat sterilization at 10° C. for 20 to 40 minutes.
以下、本発明の内容について説明する。The contents of the present invention will be explained below.
本発明の対象となる麺としては、うどん、そば、スパゲ
ティー ラーメン、やきそば等があり特に制限されない
が、うどん、そば、ラーメン等の如く、汁と共に喫食す
るタイプの麺に特に有用である。The noodles to which the present invention is applied include udon, soba, spaghetti ramen, yakisoba, etc., but are not particularly limited, but the present invention is particularly useful for noodles that are eaten with soup, such as udon, soba, and ramen.
先ず、本発明の生麺の製造方法について述べる。First, the method for producing raw noodles of the present invention will be described.
麺線原料は、キサンタンガムを使用することの他は、常
法の麺線の製造方法と同じであり、小麦粉、蕎麦粉、澱
粉、食塩、着色料、乳化剤、リン酸塩、グリシン、卵白
等を適宜選択して使用する。Other than using xanthan gum, the noodle string raw materials are the same as the conventional method for producing noodle strings, including wheat flour, buckwheat flour, starch, salt, coloring, emulsifier, phosphate, glycine, egg white, etc. Select and use as appropriate.
キサンタンガムの含有量は、麺全体の０３０８〜１．０
重量％好ましくは０．３〜０゜４重量％である。キサン
タンガムの含有量が０．０８重量％を下回る場合、本発
明の効果が達成し難く、また、１．０重量％を超える場
合には、得られる包装麺の食感が硬くなり過ぎて好まし
くない。The content of xanthan gum is 0308 to 1.0 in the whole noodles.
The weight percent is preferably 0.3 to 0.4 weight percent. If the content of xanthan gum is less than 0.08% by weight, it is difficult to achieve the effects of the present invention, and if it exceeds 1.0% by weight, the texture of the resulting packaged noodles becomes too hard, which is undesirable. .
また、キサンタンガムの他に、グアーガム、ローカスト
ビーンガム、カルボキシメチルセルロース等の他の糊料
を併用しても何ら差支えない。Further, in addition to xanthan gum, other thickeners such as guar gum, locust bean gum, and carboxymethyl cellulose may be used in combination without any problem.
上記麺原料に水を添加し、常法により製麺し、生麺を得
る。Water is added to the above noodle raw material and noodles are made by a conventional method to obtain raw noodles.
次いで、該生麺に茹処理及び／又は蒸煮処理等のα化処
理を施す。該α化処理の条件は、麺線の太さ、目的とす
る包装麺の食感等により異なるが、例えば、茹処理の場
合、９５〜１００℃、３〜５分、蒸煮処理の場合、９８
〜１００℃、１〜３分を例示し得る。Next, the raw noodles are subjected to gelatinization treatment such as boiling treatment and/or steaming treatment. The conditions for the gelatinization treatment vary depending on the thickness of the noodle strings, the desired texture of the packaged noodles, etc., but for example, in the case of boiling treatment, 95 to 100 ° C. for 3 to 5 minutes, in the case of steaming treatment, 98 ° C.
An example is ~100°C for 1 to 3 minutes.
また、麺のＰＨを４．５以下好ましくは４゜３〜４．５
に調整する。ＰＨ４，５を超える場合には保存性が低下
し、一方、ＰＨが４゜３を下回る場合は、得られる包装
麺に酸味が強くなりすぎ好ましくない。該ＰＨ調整のた
めの手段としては、クエン酸、酒石酸、リンゴ酸等の有
機酸を麺線に付着させることが好ましい。付着方法とし
ては、麺線を有機酸水溶液中に浸漬する方法、又は有機
酸水溶液を麺線に塗布・散布する方法が実用上好ましい
。In addition, the pH of the noodles should be 4.5 or less, preferably 4°3 to 4.5.
Adjust to. If the pH exceeds 4.5, the storage stability will be reduced, while if the pH is below 4.3, the resulting packaged noodles will have too strong a sour taste, which is undesirable. As a means for adjusting the pH, it is preferable to attach an organic acid such as citric acid, tartaric acid, or malic acid to the noodle strings. Practically preferred as the attachment method are a method in which the noodle strings are immersed in an aqueous organic acid solution, or a method in which an aqueous organic acid solution is applied and sprinkled onto the noodle strings.
本発明においては、加熱殺菌処理前のα化処理麺の水分
を６０〜７０重量％好ましくは６０〜６４重量％にする
ことが重要である。In the present invention, it is important that the water content of the gelatinized noodles before heat sterilization is 60 to 70% by weight, preferably 60 to 64% by weight.
α化処理麺の水分が上記６０重量％を下回る場合、得ら
れる包装麺の食感が硬くなり過ぎる傾向にあり、一方、
上記７０重量％を超える場合には麺切れ防止の効果が低
下する傾向にある。If the water content of the gelatinized noodles is less than the above 60% by weight, the texture of the resulting packaged noodles tends to become too hard;
When it exceeds the above 70% by weight, the effect of preventing noodles from breaking tends to decrease.
α化処理麺の水分は、前記した麺線原料に配合する水の
量、その後の茹処理及び／又は蒸煮処理の条件、或いは
有機酸水溶液の付着処理の条件等を適宜調整することに
より行う。The water content of the gelatinized noodles is determined by appropriately adjusting the amount of water added to the raw material for noodle strings, the conditions of the subsequent boiling and/or steaming treatment, the conditions of the organic acid aqueous solution adhesion treatment, and the like.
また、該α化処理麺を耐熱性容器に充填する前に、麺線
どうしの結着を有効に防止するために、麺線の表面にレ
シチン、ショ糖脂肪酸エステル等の乳化剤及び／又は油
脂を付着させることが好ましい。付着量としては、乳化
剤がα化処理麺全体の０．００５〜０．０１重量％、油
脂がα化処理麺全体の０．５〜１．０重量％であること
が好ましい。In addition, before filling the pregelatinized noodles into a heat-resistant container, an emulsifier such as lecithin, sucrose fatty acid ester, and/or oil or fat is applied to the surface of the noodle strings in order to effectively prevent the noodle strings from sticking together. It is preferable to attach it. As for the amount of adhesion, it is preferable that the emulsifier is 0.005 to 0.01% by weight of the whole gelatinized noodles, and the oil and fat is 0.5 to 1.0% by weight of the whole gelatinized noodles.
次いで、得られた麺線を耐熱性容器に充填密封する。Next, the obtained noodle strings are filled into a heat-resistant container and sealed.
耐熱性容器としては、加熱殺菌に耐え得る程度の耐熱性
を有する必要がある。また、その形状として円柱・立方
体・直方体等の多角形状、パウチ状、カップ状、外状、
トレー状が例示でき、特に制限されないが、剛性又は準
剛性のものを利用することが望ましい。こうした耐熱性
容器を使用すると、例えば添付した汁、ソース、スープ
等の液状食品を加えて、電子レンジで加温し、該容器を
食器として喫食することができる。The heat-resistant container needs to have enough heat resistance to withstand heat sterilization. In addition, the shapes include polygonal shapes such as cylinders, cubes, and rectangular parallelepipeds, pouch shapes, cup shapes, external shapes,
An example is a tray shape, and although there is no particular limitation, it is desirable to use a rigid or semi-rigid shape. When such a heat-resistant container is used, for example, an attached liquid food such as juice, sauce, soup, etc. can be added, heated in a microwave oven, and the container can be eaten as tableware.
尚、本発明において、剛性容器とは、内容物を充填した
時及び内容物の取り出し時に容器の形状が変化しない容
器を意味し、準剛性の容器とは、内容物を取り出す時に
一時的に変形するような容器を意味する。In the present invention, a rigid container means a container whose shape does not change when the contents are filled or taken out, and a semi-rigid container means a container whose shape does not change temporarily when the contents are taken out. means a container that holds
また、耐熱性容器の材質としては、ポリエチレン、ポリ
スチレン、ポリプロピレン、ポリエステル等の単層物或
いは積層物が例示できる。Furthermore, examples of the material for the heat-resistant container include single-layer or laminate materials such as polyethylene, polystyrene, polypropylene, and polyester.
上記充填密封を行うに際しては、密封後容器の含気率が
、４０〜７０容量％好ましくは５０〜７０容量％となる
ようにすることが望ましい。これにより、得られる包装
麺の麺線どうしの結着を有効に防止することができる。When performing the above-mentioned filling and sealing, it is desirable that the air content of the sealed container be 40 to 70% by volume, preferably 50 to 70% by volume. Thereby, it is possible to effectively prevent the noodle strings of the obtained packaged noodles from sticking together.
また、麺線を充填した後、耐熱性容器内の空気を窒素ガ
ス、炭酸ガス、エタノールガス及びこれらの混合ガス等
の不活性ガスに置換することが好ましい。この場合、前
記した耐熱性容器としては、ガスバリヤ−性の良いもの
を使用することが好ましく、例えば、使用する容器とし
てエチレン酢酸ビニル共重合体ケン化物等のガスバリヤ
−層を積層させたものを使用することが好ましい。Further, after filling the noodle strings, it is preferable to replace the air in the heat-resistant container with an inert gas such as nitrogen gas, carbon dioxide gas, ethanol gas, or a mixed gas thereof. In this case, it is preferable to use a heat-resistant container with good gas barrier properties, for example, a container with a laminated gas barrier layer such as saponified ethylene-vinyl acetate copolymer. It is preferable to do so.
次いで、該耐熱性容器に９０〜１１０℃、２０〜４０分
間の条件で加熱殺菌を施す。上記加熱殺菌条件について
更に詳しく説明すると、９０℃の場合４０分間、１１０
℃の場合２０分間である。加熱殺菌ｆＡ度が１１０°Ｃ
を超える場合には包装麺に褐変が生じ食感が“こし”の
ない不良なものになる傾向にあり、一方、９０℃を下回
る場合には保存性が低下する傾向にある。Next, the heat-resistant container is heat sterilized at 90 to 110°C for 20 to 40 minutes. To explain the above heat sterilization conditions in more detail, in the case of 90°C, 40 minutes, 110
℃ for 20 minutes. Heat sterilization fA degree is 110°C
If the temperature exceeds 90°C, the packaged noodles tend to brown and have a poor texture, while if it falls below 90°C, the shelf life tends to deteriorate.
以上により、包装麺を得る。Through the above steps, packaged noodles are obtained.
次に、実施例を掲げる。Next, examples are listed.
［実施例］
実施例１
上記原料をピン型ミキサーで３０秒間混合した。次いで
、ニーグーで４分間混捏した後、成型ロールで圧延後、
２０分間熟成した。その後、ロールによる圧延処理を行
い麺帯を得た。次いで、該麺帯を切歯（Ｎｏ、９）で層
厚３．３ｍｍに切り出し麺線を得た。得られた麺線５０
０重量部を５０００重量部の熱湯で４分間茹でた。その
後、４０℃の０．４％リンゴ酸水溶液に４分３０秒間浸
漬し茹麺のＰＨを４．５に調整した。次いで、水切り後
、得られた茹麺（水分的６３％）に、茹麺の１重量％の
大豆レシチン含有菜種白絞油を添加してまぶした。[Examples] Example 1 The above raw materials were mixed for 30 seconds using a pin mixer. Next, after kneading for 4 minutes with a Nigu, rolling with a forming roll,
Aged for 20 minutes. Thereafter, rolling treatment was performed using rolls to obtain noodle sheets. Next, the noodle strip was cut into a layer thickness of 3.3 mm using incisors (No. 9) to obtain noodle strings. Obtained noodle strings 50
0 parts by weight was boiled in 5000 parts by weight of boiling water for 4 minutes. Thereafter, the boiled noodles were immersed in a 0.4% malic acid aqueous solution at 40° C. for 4 minutes and 30 seconds to adjust the pH of the boiled noodles to 4.5. Next, after draining, the obtained boiled noodles (63% moisture content) were sprinkled with rapeseed white squeezed oil containing 1% by weight of the boiled noodles containing soybean lecithin.
次いで、１３０ｍｍＸ １６５ｍｍのレトルトパウチ（
ＰＥＴ／アルミニュウム／Ｐ Ｐ）に得られ茹麺１８０
ｇを充填密封し、１０５℃、２３分間の条件で、加熱殺
菌処理を施し包装麺を得た。その後、得られた包装麺を
開封し取り出したうどんをうどん汁２５０ｇと共に共に
入れた後、５００Ｗの電子レンジで３分間加熱した。得
られたうどんは麺切れがなく、また、麺の“こし”があ
る極めて食感の良好なものであった。Next, a 130mm x 165mm retort pouch (
Boiled noodles obtained from PET/aluminum/PP) 180
g was filled and sealed, and heat sterilized at 105° C. for 23 minutes to obtain packaged noodles. Thereafter, the obtained packaged noodles were opened and the taken out udon noodles were added together with 250 g of udon soup, and then heated in a 500 W microwave oven for 3 minutes. The obtained udon noodles had no broken noodles and had a very good texture, with the noodles being chewy.
［比較実験１］
キサンタンガムの配合量を第１表に示すように変えるこ
との他は、実施例１と同様な方法で包装麺を調製し、官
能評価を行った。その結果を第１表に示す。[Comparative Experiment 1] Packaged noodles were prepared in the same manner as in Example 1, except that the amount of xanthan gum was changed as shown in Table 1, and sensory evaluation was performed. The results are shown in Table 1.
（以下余白） 第１表 ることができることが明白となった。(Margin below) Table 1 It became clear that it could be done.
［比較実験２］
茹麺の水分を第２表に示すように変えることの他は、実
施例１と同様な方法で包装麺を調製し、官能評価を行っ
た。その結果を第２表に示す。[Comparative Experiment 2] Packaged noodles were prepared in the same manner as in Example 1, except that the water content of the boiled noodles was changed as shown in Table 2, and sensory evaluation was performed. The results are shown in Table 2.
（以下余白）
上記第１表の結果から、キサンタンガムの含有量を生麺
の０．０８〜１゜０重量％とすることにより麺切れの発
生を有効に防止し得、且つ“こし”があり、硬すぎない
包装麺を得第２表
［発明の効果］
以上詳述したように、本発明によれば加熱殺菌処理前の
麺のＰＨを４．５以下に調整し、９０〜１１０℃、２０
〜４０分間の条件で加熱殺菌処理を施す包装麺の製造方
法において、（ａ）キサンタンガムを生麺に特定量配合
させること、（ｂ）加熱殺菌処理前のα化処理麺の水分
を特定範囲にすること、以上の要件を満足することによ
り、長期間保存可能な“こし”のある食感を有する包装
麺を得ることができると共に、得られる包装麺の麺切れ
の発生を有効に防止することができる。(Left below) From the results in Table 1 above, it can be seen that by setting the xanthan gum content to 0.08 to 1.0% by weight of raw noodles, it is possible to effectively prevent the occurrence of noodle breakage, and there is also “stiffness”. Table 2 [Effects of the Invention] As detailed above, according to the present invention, the pH of the noodles before heat sterilization is adjusted to 4.5 or less, and the pH of the noodles is adjusted to 4.5 or less, 20
In a method for producing packaged noodles that is heat sterilized for ~40 minutes, (a) a specific amount of xanthan gum is added to the raw noodles, and (b) the moisture content of the gelatinized noodles before heat sterilization is within a specific range. By satisfying the above requirements, it is possible to obtain packaged noodles having a chewy texture that can be stored for a long period of time, and to effectively prevent the occurrence of noodle breakage in the resulting packaged noodles. Can be done.
上記第２表の結果からα化処理麺の水分を６０〜７０重
量％に調整することにより、得られる包装麺の麺切れを
有効に防止し得、且つ“こし”のある食感の良好な包装
麺を得ることができることが明白となった。From the results in Table 2 above, by adjusting the water content of the pregelatinized noodles to 60 to 70% by weight, it is possible to effectively prevent the resulting packaged noodles from breaking, and to have a good chewy texture. It became clear that packaged noodles could be obtained.
Claims (1)
重量％含有する生麺を調製する工程、 （ｂ）該生麺にα化処理を施す工程、 （ｃ）加熱殺菌処理前のα化処理麺の水分を６０〜７０
重量％に調整する工程、 （ｄ）加熱殺菌処理前の麺のＰＨを４．５以下に調整す
る工程、 （ｅ）９０〜１１０℃、２０〜４０分間の条件で加熱殺
菌処理を施す工程、 以上（ａ）〜（ｅ）の工程を含む包装麺の 製造方法。(1) (a) Xanthan gum of 0.08 to 1.0 of the total
(b) a step of subjecting the raw noodles to gelatinization; (c) a step of reducing the water content of the gelatinized noodles to 60 to 70% by weight before heat sterilization.
(d) adjusting the pH of the noodles before heat sterilization to 4.5 or less; (e) heat sterilizing at 90 to 110°C for 20 to 40 minutes; A method for producing packaged noodles, including the steps (a) to (e) above.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1006740A JPH02186955A (en) | 1989-01-13 | 1989-01-13 | Production of packaged noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1006740A JPH02186955A (en) | 1989-01-13 | 1989-01-13 | Production of packaged noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02186955A true JPH02186955A (en) | 1990-07-23 |
Family
ID=11646609
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1006740A Pending JPH02186955A (en) | 1989-01-13 | 1989-01-13 | Production of packaged noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02186955A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02200156A (en) * | 1989-01-31 | 1990-08-08 | Showa Sangyo Co Ltd | Preparation of japanese or chinese noodles packed in container for microwave oven |
| JPH0431125U (en) * | 1990-07-10 | 1992-03-12 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4861650A (en) * | 1971-12-06 | 1973-08-29 | ||
| JPS49100248A (en) * | 1972-12-12 | 1974-09-21 | ||
| JPS5221344A (en) * | 1975-08-08 | 1977-02-17 | Riyousuke Nakahara | Production of packaged noodle |
| JPS58862A (en) * | 1981-06-25 | 1983-01-06 | Nisshin Flour Milling Co Ltd | Production of noodle |
-
1989
- 1989-01-13 JP JP1006740A patent/JPH02186955A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4861650A (en) * | 1971-12-06 | 1973-08-29 | ||
| JPS49100248A (en) * | 1972-12-12 | 1974-09-21 | ||
| JPS5221344A (en) * | 1975-08-08 | 1977-02-17 | Riyousuke Nakahara | Production of packaged noodle |
| JPS58862A (en) * | 1981-06-25 | 1983-01-06 | Nisshin Flour Milling Co Ltd | Production of noodle |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02200156A (en) * | 1989-01-31 | 1990-08-08 | Showa Sangyo Co Ltd | Preparation of japanese or chinese noodles packed in container for microwave oven |
| JPH0431125U (en) * | 1990-07-10 | 1992-03-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH05500003A (en) | acid stabilized pasta | |
| NZ286686A (en) | Precooked pasta wherein edible acid is added to pasta ingredients and then the pasta is steamed twice | |
| JP2005253460A (en) | Method for producing packaged boiled noodle | |
| EP0275717A1 (en) | Acidified pasta salad | |
| US5922381A (en) | Preparation of filled pastas | |
| US6001405A (en) | Preparation of shelf-stable filled pastas | |
| JPH10215803A (en) | New noodle kind and manufacture therefor | |
| JPH02186955A (en) | Production of packaged noodle | |
| JP2780881B2 (en) | Method of producing three-layer raw Chinese noodles | |
| JP2004229570A (en) | Method for producing packaged boiled noodle | |
| JP2015123030A (en) | Production method of noodle | |
| CN110301624A (en) | A kind of production method having the fresh vermicelli of biceps and fresh vermicelli | |
| JPH11192063A (en) | Long-life noodle and retort noodle and its production | |
| JP2001299257A (en) | Raw chinese noodle for microwave oven cooking and method for producing the same | |
| JP2681232B2 (en) | Method for producing pressurized heat sterilized noodles | |
| JPH06225717A (en) | Production of multilayer noodle | |
| JP7377504B1 (en) | Heat-treated rice cake-containing food and its production method, seasoning liquid for rice cake heat treatment and its use | |
| JP2881084B2 (en) | Manufacturing method of packaged Chinese noodles | |
| JP3520062B2 (en) | Raw type instant noodles with reduced acidity and method for producing the same | |
| JP2706834B2 (en) | Method for producing bagged retort noodles | |
| JPS6251959A (en) | Production of retort boiled rice | |
| JP2719164B2 (en) | Manufacturing method of Japanese style or Chinese noodles in microwave oven container | |
| JP3145840B2 (en) | Manufacturing method of packaged boiled noodles | |
| KR100612937B1 (en) | Boiled fish paste package edible at a lowered temperature | |
| WO2022176881A1 (en) | Packaged frozen noodles |