JPH04190751A - Production of retort noodle - Google Patents
Production of retort noodleInfo
- Publication number
- JPH04190751A JPH04190751A JP2323743A JP32374390A JPH04190751A JP H04190751 A JPH04190751 A JP H04190751A JP 2323743 A JP2323743 A JP 2323743A JP 32374390 A JP32374390 A JP 32374390A JP H04190751 A JPH04190751 A JP H04190751A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- noodle strings
- retort
- noodle strips
- noodle
- 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.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 177
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 47
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 229920003002 synthetic resin Polymers 0.000 claims abstract description 15
- 239000000057 synthetic resin Substances 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 43
- 238000010438 heat treatment Methods 0.000 claims description 21
- 238000000034 method Methods 0.000 claims description 17
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 abstract description 14
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 12
- 239000003925 fat Substances 0.000 abstract description 10
- 235000019640 taste Nutrition 0.000 abstract description 10
- 241000209140 Triticum Species 0.000 abstract description 4
- 235000021307 Triticum Nutrition 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000002378 acidificating effect Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract 3
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 19
- 240000008620 Fagopyrum esculentum Species 0.000 description 18
- 230000000052 comparative effect Effects 0.000 description 16
- 235000019614 sour taste Nutrition 0.000 description 11
- 241000894006 Bacteria Species 0.000 description 8
- 229920006328 Styrofoam Polymers 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- 239000008261 styrofoam Substances 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 235000008446 instant noodles Nutrition 0.000 description 4
- 238000004898 kneading Methods 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 240000004668 Valerianella locusta Species 0.000 description 3
- 235000003560 Valerianella locusta Nutrition 0.000 description 3
- 239000007864 aqueous solution Substances 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000010979 pH adjustment Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241001474374 Blennius Species 0.000 description 2
- 241000219051 Fagopyrum Species 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 241001261506 Undaria pinnatifida Species 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000013527 bean curd Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 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
- 241000251468 Actinopterygii Species 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- -1 for example Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000012085 test solution 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］
本発明は、中華麺を除くうどん、そばのような和風のレ
トルト麺の製造方法に関し、特にカップ入り即席麺等の
即席性に優れたレトルト麺の製造方法に係わる。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing Japanese-style retort noodles such as udon and soba other than Chinese noodles, and particularly relates to a method for producing retort noodles such as udon and soba noodles other than Chinese noodles, and in particular, a method for producing retort noodles with excellent instantaneous properties such as instant noodles in cups. It is related to the method of manufacturing noodles.
［従来の技術及び課題］
従来よりカップ麺としては油揚げ麺、熱風乾燥麺のよう
なドライタイプの即席麺が主流であった。[Prior Art and Problems] Conventionally, dry type instant noodles such as deep-fried noodles and hot air-dried noodles have been mainstream as cup noodles.
これらの即席カップ麺は、長期保存性に優れ、熱湯を注
ぎ３〜４分後に麺が戻って喫食できるものである。しか
しながら、前記即席麺は麺のコシ、歯ごたえ等の食味の
点で生麺に比べて遥かに劣るものであった。These instant cup noodles have excellent long-term storage stability, and can be eaten after 3 to 4 minutes after pouring boiling water. However, the instant noodles were far inferior to fresh noodles in terms of taste such as firmness and texture.
このようなことから、最近、生麺タイプで常温保存が可
能なカップ麺が開発されている。かかるカップ麺は、常
温保存を可能にするために麺線をｐＨ４，０前後に調整
した後、１００℃未満で加熱殺菌することにより製造さ
れている。For this reason, cup noodles that are fresh noodle types and can be stored at room temperature have recently been developed. Such cup noodles are produced by adjusting the pH of the noodle strings to around 4.0 to enable storage at room temperature, and then heat sterilizing the noodles at less than 100°C.
ｐＨ調整は、加熱殺菌と併用することにより殺菌効果を
高める手段の一つとして従来より用いられている技術で
ある。しかしながら、加熱殺菌時の温度を前述したよう
に１００℃未満にするには、ｐＨを相当下げないと常温
での保存性を付与することが困難となる。このため、前
述したように麺線をｐＨ４，０又はそれ以下の酸性側に
調整する必要があるが、ｐＨを４．０以下まで下げた麺
は喫食時において酸味が強く感じられ、食味の点で必ず
しも満足するものではなかった。pH adjustment is a technique that has been conventionally used as one of the means to enhance the sterilization effect when used in combination with heat sterilization. However, in order to lower the temperature during heat sterilization to less than 100°C as described above, it is difficult to impart shelf life at room temperature unless the pH is considerably lowered. For this reason, as mentioned above, it is necessary to adjust the noodle strings to an acidic side of pH 4.0 or lower, but noodles whose pH has been lowered to 4.0 or lower have a strong sour taste when eaten, and the taste is poor. It wasn't always satisfying.
そこで、ｐＨ調整した麺を喫食する際には、別に包装し
たり、スープに混合したりした重炭酸ソーダを中和剤と
して使用し、酸味を弱めることが提案されている（特公
昭５６−３５４１３号）程、当業者は前記ｐＨ調整によ
る酸味が食味に与える影響に苦労している。Therefore, when eating pH-adjusted noodles, it has been proposed to use bicarbonate of soda, packaged separately or mixed with soup, as a neutralizing agent to weaken the sour taste (Special Publication No. 35413/1983). However, those skilled in the art have struggled to understand the effect of sourness on taste due to the pH adjustment.
一方、長期保存方法としては包装米飯等のような、食品
を合成樹脂製袋に収納し、１００℃以上の高温で加圧加
熱殺菌する、いわゆるレトルト殺菌法が知られており、
麺類をレトルト殺菌法で処理することも行われている。On the other hand, as a long-term preservation method, the so-called retort sterilization method is known, in which food such as packaged cooked rice is stored in a synthetic resin bag and sterilized by pressure and heat at a high temperature of 100°C or higher.
Noodles are also treated by retort sterilization.
しかしながら、単に茹麺や蒸し麺を袋に収納してレトル
ト殺菌法を用いて殺菌を行なうと、麺線は全く弾力性の
乏しいクチャクチャな麺質となるばかりか、麺線同士か
くっついて団子状となり、およそ商品価値のないものと
なる。従って、従来のレトルト殺菌法による麺製品は殆
ど市販されていない。However, if boiled or steamed noodles are simply stored in a bag and sterilized using the retort sterilization method, not only will the noodle strings become chewy with no elasticity, but the noodle strings will stick together and form a dumpling-like texture. Therefore, it becomes a product with almost no commercial value. Therefore, almost no noodle products produced by the conventional retort sterilization method are commercially available.
本発明は、上記従来の問題点を解決するためになされた
もので、常温下で６力月以上の長期保存が可能で、熱湯
を注ぎ３０〜６０秒間後に箸で軽くほぐすだけで簡単に
麺線がほぐれ直ちに喫食でき、しかも酸味等のない良好
な食味及び良好な食感を有するレトルト麺を製造し得る
方法を提供しようとするものである。The present invention was made to solve the above-mentioned conventional problems, and can be stored for a long period of 6 months or more at room temperature, and can be easily prepared by simply adding boiling water and loosening it with chopsticks for 30 to 60 seconds. The purpose of the present invention is to provide a method for producing retort noodles that can be eaten immediately after loosening the strings and have good taste and texture without sourness.
［課題を解決するための手段］
本発明は、真空ミキサで混捏したドウから麺線を造った
後、所定量カットし、これを茹でる工程と、
前゛記茹でた麺線を冷却し、ｐＨ４，５〜５．０に調整
し、更に該麺線を油脂と共に合成樹脂製袋に含気密封し
た後、加熱による一次殺菌を行なう工程と、
前記一次殺菌後の袋詰め麺線を冷却放置する工程と、
前記袋詰め麺線をレトルト缶内に入れ、１１５〜１２０
℃で加圧加熱する二次殺菌を行なう工程とを具備したこ
とを特徴とするレトルト麺の製造方法である。[Means for Solving the Problems] The present invention includes a step of making noodle strings from dough kneaded in a vacuum mixer, cutting a predetermined amount of the dough, and boiling it; , 5 to 5.0, and further air-tightly seal the noodle strings together with oil and fat in a synthetic resin bag, and then perform primary sterilization by heating, and leave the bagged noodle strings to cool after the primary sterilization. Step: Put the bagged noodle strings into a retort can,
This method of producing retort noodles is characterized by comprising a step of performing secondary sterilization by pressurizing and heating at °C.
以下、本発明の詳細な説明する。The present invention will be explained in detail below.
まず、中華麺を除くうどん、そば等の原料を真空ミキサ
で混捏してドウとし、このドウを常法にしたがって麺帯
、麺線とした後、所定量、例えば１食分に定量カットし
、更に茹でる。ここで、麺対象から中華麺を除くのは、
中華麺はがん水（アルカリ物質）を添加するので、ｐＨ
は８〜１０程度とアルカリ性の麺となり、かがる麺を酸
性にｐＨ調整することは中華麺としての特徴を失ってし
まうからである。前記ドウを造るのに真空ミキサを用い
るのは、特に弾力性の優れたドウを得るためで、真空ミ
キサで混捏したドウは通常のミキサで混捏したものより
強いコシを持つ麺質となる。また、前記茹時間は、麺の
種類によって一概に限定できないが、うどんの場合には
９８℃前後で６分間半程度とし、要は麺線の中心部に若
干芯が残る程度に茹でることが望ましい。First, raw materials such as udon and soba, excluding Chinese noodles, are kneaded in a vacuum mixer to form a dough.The dough is made into noodle strips and noodle strings in a conventional manner, and then cut into a predetermined amount, for example, one serving. boil. Here, excluding Chinese noodles from the noodles target is
Chinese noodles add gansui (an alkaline substance), so the pH
This is because the noodles will have an alkaline pH of about 8 to 10, and adjusting the pH of the noodles to be acidic will cause them to lose their characteristics as Chinese noodles. The reason why a vacuum mixer is used to make the dough is to obtain a dough with particularly excellent elasticity, and dough kneaded with a vacuum mixer has a firmer texture than dough kneaded with a normal mixer. Additionally, the boiling time cannot be absolutely limited depending on the type of noodles, but in the case of udon noodles, it should be about 6 and a half minutes at around 98°C, and it is desirable to boil them so that some core remains in the center of the noodle strings. .
次いて、前記茹麺を常温水で例えば１０分間程度水冷し
た後、有機酸水溶液に浸漬するか、シャワーをかけて麺
線をｐＨ４，５〜５．０に調整する。なお、ｐＨ調整は
前記方法の他にうどん、そば等の原料を真空ミキサで混
捏する際、予めグルコノデルタラクトンを練り込んで調
整してもよい。前記有機酸としては、例えばクエン酸等
を用いることができる。前記麺線のｐＨ値を限定したの
は、次のような理由によるものである。麺線のｐＨ値を
４．５未満にすると喫食時に酸味がかなり強く感じ、食
味のわるい麺となる。一方、前記麺のｐＨ値が５．０を
越えると良好な殺菌効果を付与できなくなる。Next, the boiled noodles are cooled with room temperature water for, for example, about 10 minutes, and then immersed in an organic acid aqueous solution or showered to adjust the pH of the noodle strings to 4.5 to 5.0. In addition to the above-mentioned method, the pH may be adjusted by kneading glucono delta-lactone in advance when kneading raw materials such as udon noodles and soba noodles in a vacuum mixer. As the organic acid, for example, citric acid can be used. The reason for limiting the pH value of the noodle strings is as follows. If the pH value of the noodle strings is less than 4.5, the sourness will feel quite strong when eaten, resulting in noodles with poor taste. On the other hand, if the pH value of the noodles exceeds 5.0, a good bactericidal effect cannot be imparted.
次いで、前記ｐＨ調整した麺線を油脂と共に合成樹脂製
袋に含気密封（袋詰め）する。前記油脂は、麺線の滑り
をよくし、はぐれ易くするために用いられる。かかる油
脂としては、例えばコーンサラダ油等の食用油を用いる
ことができ、通常、前記麺に対して１〜３重量％程度添
加することが望ましい。前記袋内は、残気状態のまま密
封包装する。これは、袋内を脱気すると麺線同士の密着
が助長されるからである。つづいて、前記袋詰め麺線を
加熱による一次殺菌を行なう。この加熱は、蒸気加熱で
も熱湯加熱でもよい。前記加熱の目的の１つは、麺質の
保持の点で、後述するレトルト缶内ての加圧加熱時間を
できるだけ短縮するための予備加熱であり、もう１つは
後述する袋内に収納した状態での冷却放置時に細菌の増
殖を防止するためである。かかる加熱は８０〜１００℃
の温度で行うことか望ましい。この理由は、加熱温度を
８０℃未満にすると十分な殺菌効果を得ることが困難と
なり、一方その温度が１００℃を越えると食感等を悪化
させる恐れがあるからである。Next, the pH-adjusted noodle strings are airtightly sealed (packed) together with oil and fat in a synthetic resin bag. The oil and fat are used to make the noodle strings more slippery and easier to separate. As such fats and oils, for example, edible oils such as corn salad oil can be used, and it is usually desirable to add about 1 to 3% by weight to the noodles. The inside of the bag is sealed and packaged with residual air remaining. This is because deaerating the inside of the bag helps the noodle strings stick together. Subsequently, the bagged noodle strings are subjected to primary sterilization by heating. This heating may be steam heating or boiling water heating. One of the purposes of the heating is preheating to shorten the pressure and heating time in the retort can as much as possible in terms of maintaining the quality of the noodles, and the other purpose is to preheat the noodles stored in the bag described later. This is to prevent the growth of bacteria when left to cool. Such heating is 80-100℃
It is preferable to do this at a temperature of The reason for this is that if the heating temperature is less than 80°C, it will be difficult to obtain a sufficient sterilizing effect, whereas if the heating temperature exceeds 100°C, there is a risk that the texture etc. will deteriorate.
次いで、一次殺菌後の袋詰め麺線を常温下で風冷し、必
要に応じて冷蔵庫で強制冷却した後、冷却放置する。前
記常温下での風冷は、例えば２０分間前後行ない、前記
強制冷却は庫内温度が約１０℃の冷蔵庫に前記袋詰め麺
線を収納し、ファンにより冷風を例えば６０分間前後吹
き付けることにより行なう。前記冷却放置は、後述する
レトルト殺菌での加圧加熱工程時に麺線表面の多量の水
分により澱粉糊化するのを回避して麺線同士かくつつの
を緩和するために行なうものである。かかる冷却放置は
、０〜１０℃の冷蔵庫等の冷却環境下で行なうことが望
ましい。この理由は、０℃未満にすると凍結により麺線
が変質する恐れがあり、一方その温度が１０℃を越える
と放置時に菌が繁殖する恐れがあるからである。前記放
置時間は、麺線表面に存在する条目の水分が中心部に移
行して表面と中心部の水分の分布がほぼ均一もしくは均
一になる状態を目安として行なうことが望ましい。Next, the bagged noodle strings after primary sterilization are air-cooled at room temperature, forcedly cooled in a refrigerator if necessary, and then left to cool. The air cooling at room temperature is performed for about 20 minutes, for example, and the forced cooling is performed by storing the bagged noodle strings in a refrigerator with an internal temperature of about 10° C. and blowing cold air with a fan for about 60 minutes, for example. . The above-mentioned cooling is carried out in order to prevent the starch from becoming gelatinized due to a large amount of moisture on the surface of the noodle strings during the pressure and heating process in retort sterilization, which will be described later, and to alleviate the possibility that the noodle strings will stick to each other. It is desirable that such cooling is performed in a cooling environment such as a refrigerator at 0 to 10°C. The reason for this is that if the temperature is lower than 0°C, the quality of the noodle strings may deteriorate due to freezing, while if the temperature exceeds 10°C, there is a risk that bacteria will propagate when left. The above-mentioned standing time is desirably set so that the moisture in the stripes existing on the surface of the noodle strings migrates to the center, and the distribution of moisture between the surface and the center becomes approximately uniform or even.
次いで、前記冷却放置後の袋詰め麺線をレトルト缶内に
入れ、１１５〜１２０℃で加圧加熱する二次殺菌を行な
う。かかる二次殺菌での加熱温度を限定したのは、その
温度を１１５℃未満にすると十分な殺菌効果を得るため
には時間がかかり過ぎ、−方その温度が１２０℃を越え
ると麺線の歯切れが悪化するばかりか、その表面の澱粉
糊化が顕著となり、喫食時の麺線のはぐれが悪化するか
らである。Next, the bagged noodle strings after being left to cool are placed in a retort can and subjected to secondary sterilization by heating under pressure at 115 to 120°C. The reason for limiting the heating temperature in secondary sterilization is that if the temperature is lower than 115°C, it will take too long to obtain a sufficient sterilization effect, whereas if the temperature exceeds 120°C, the noodle strings will become crispy. This is because not only does this worsen, but also the starch gelatinization on the surface becomes noticeable, making it more difficult for the noodle strings to separate when eaten.
なお、前記温度範囲による二次殺菌はＦ値（Ｆ＋□０）
が１．０〜１．５となるように行なうことか望ましい。In addition, secondary sterilization in the above temperature range is F value (F + □0)
It is desirable to perform this so that the value is 1.0 to 1.5.
以上のような工程により得られたレトルト麺は、発泡ス
チロール等の容器に、スープ入袋、具大袋等と共に収納
され、非乾燥タイプの即席カップ麺として用いられる他
、製麺としてそのまま用いられる。The retort noodles obtained by the above steps are stored in a container made of styrofoam or the like together with a soup bag, a large bag of ingredients, etc., and are used as non-drying instant cup noodles or as they are for making noodles.
［作用］
レトルト殺菌法による製造された麺に共通する欠陥は、
最終製品状態において麺線同士が密着してはぐれが悪い
ことである。[Effect] Common defects in noodles manufactured using the retort sterilization method are:
In the final product state, the noodle strings are in close contact with each other and are difficult to separate.
即ち、ｐＨ調整しない茹麺を包装し、直ちにレトルト殺
菌を行なう一般的な連続式レトルト殺菌法では好気性耐
熱芽胞菌等を殺菌するために、殺菌指標であるＦ値（Ｆ
＋□０）で１０程度と長い時間殺菌を行なう必要がある
。しかも、レトルト殺菌前の麺線は中心部に比べて表面
に多くの水分を有している。その結果、レトルト殺菌後
の麺線表面の澱粉糊化の現象が顕著となり、麺線同士か
密着して喫食時にはぐれが悪くなる。また、麺質も悪化
してグチャグチャした食感となる。なお、麺線のほぐれ
を良くする手段として、包装前に油脂を添加することが
行われているが、レトルト麺の場合には前記油脂の添加
のみでは麺線のほぐれを改善することができない。In other words, in the general continuous retort sterilization method in which boiled noodles without pH adjustment are packaged and retort sterilized immediately, the F value (F
+□0), it is necessary to sterilize for a long time of about 10 minutes. Moreover, the surface of the noodle strings before retort sterilization has more moisture than the center. As a result, the phenomenon of starch gelatinization on the surface of the noodle strings after retort sterilization becomes noticeable, and the noodle strings stick together, making it difficult for them to separate during eating. In addition, the quality of the noodles deteriorates, resulting in a mushy texture. Note that as a means to improve the unraveling of noodle strings, adding oil or fat before packaging has been carried out, but in the case of retort noodles, the unraveling of noodle strings cannot be improved only by adding the oil or fat.
このようなことから、本発明は真空ミキサで混捏したド
ウから麺線を造り、所定量カットして茹で、冷却した後
、ｐＨを４．５〜５．０に調整し、更に該麺線を油脂と
共に合成樹脂製袋に含気密封し、加熱による一次殺菌を
行なうことによって、この後のレトルト缶内での１１５
〜１２０℃の加圧加熱（二次殺菌）をＦ値（Ｆ１２０）
が１．０〜１．５という極めて短時間で行なうことがで
きるため、常温下、６力月以上の長期保存が可能でレト
ルト麺を製造できる。しかも、かかる−次殺菌、二次殺
菌を行なうことによって従来のようにｐＨ調整を４．０
以下にすることなく、つまりｐＨ４，５〜５．０の範囲
の調整で十分な長期保存を達成できるため、酸味の弱い
食味が良好なレトルト麺を製造することができる。For this reason, the present invention involves making noodle strings from the dough kneaded in a vacuum mixer, cutting a predetermined amount of dough, boiling it, cooling it, adjusting the pH to 4.5 to 5.0, and then making the noodle strings. By sealing air-containing synthetic resin bags together with oil and fat and performing primary sterilization by heating, 115
~120℃ pressurized heating (secondary sterilization) F value (F120)
Since the process can be carried out in an extremely short time of 1.0 to 1.5, retort noodles can be produced at room temperature for a long period of 6 months or more. Moreover, by performing such secondary sterilization and secondary sterilization, the pH can be adjusted to 4.0 as in the past.
Since sufficient long-term storage can be achieved without adjusting the pH below, that is, by adjusting the pH within the range of 4.5 to 5.0, retort noodles with low sourness and good taste can be produced.
事実、ｐＨをそれぞれ４．０．４．５．４．８．５．０
に調整したうどんを製造し、乾燥具材と共に発泡スチロ
ール製容器に入れ、熱湯を加えて２分後に液体スープを
加えて掻き混ぜ、Ａ−Ｊの１０名のパネラ−に試食させ
、酸味官能試験を行なったところ、下記第１表に示す結
果となり、ｐＨ４，５〜５．０に調整したうどんは酸味
を僅かに感じるか、又は酸味を殆ど感じないことが確認
された。In fact, the pH is 4.0.4.5.4.8.5.0 respectively.
Udon noodles adjusted to 100% were prepared, placed in a Styrofoam container with dry ingredients, boiled water was added, and after 2 minutes, liquid soup was added and stirred. Ten panelists from A-J tasted the noodles and conducted an acidity sensory test. As a result, the results are shown in Table 1 below, and it was confirmed that the udon noodles adjusted to pH 4.5 to 5.0 had a slight sour taste or almost no sour taste.
第 １ 表
＋；酸味を感じる
±；酸味を僅かに感じる
一；酸味を殆ど感しない
また、一次殺菌後の袋詰め麺を冷却放置することによっ
て、放置時に菌の増殖を招くことなく麺線表面の水分が
中心に移行して表面と中心部との水分分布をほぼ均一化
できるため、前記高温での加圧加熱がなされる二次殺菌
時間の短縮との相互作用により、麺線表面の澱粉糊化が
回避されて麺線同士のくっつきを緩和できる。しかも、
茹麺を包装する時の油脂の添加も相互に作用して麺線同
士のくっつきをより効果的に抑制できる。更に、ドウを
真空ミキサにより造ることにより二次殺菌後においても
良好な麺質を維持できる。その結果、熱湯を注ぎ３０〜
６０秒間後に箸で軽くほぐすだけで簡単に麺線がほぐれ
直ちに喫食てき、しかも良好な食感を有するレトルト麺
を製造できる。Table 1+; Slightly sour taste ±; Slightly sour taste I; Hardly sour taste Also, by leaving the bagged noodles cool after primary sterilization, the surface of the noodle strips does not cause the growth of bacteria when left. The moisture in the noodles moves to the center, making the moisture distribution between the surface and the center almost uniform.This interaction with the shortening of the secondary sterilization time, which involves pressurizing and heating at high temperatures, reduces the starch on the surface of the noodle strips. Gelatinization is avoided and the sticking of noodle strings to each other can be alleviated. Moreover,
The addition of oil and fat when packaging boiled noodles interacts with each other to more effectively suppress noodle strings from sticking together. Furthermore, by making the dough using a vacuum mixer, good noodle quality can be maintained even after secondary sterilization. As a result, pour boiling water for 30~
After 60 seconds, the noodle strings are easily loosened by simply loosening them with chopsticks, and the retort noodles can be eaten immediately and have a good texture.
［実施例］ 以下、本発明の実施例を詳細に説明する。[Example] Examples of the present invention will be described in detail below.
実施例１
まず、小麦粉１００ｋｇに食塩３ｋｇを溶かした水４０
．５ｋｇを加え、真空ミキサで約８分間混捏した後、常
法により麺帯とし、更に１０番の切刃で切り出してうど
んの麺線を造った。つづいて、この麺線を１食分（茹で
て冷却した後の重量で２２０ｇとなるように）カットし
、連続パケット式茹槽を用いて湯温９７〜９８℃で約６
．５分間節でて茹麺を得た。Example 1 First, 100 kg of wheat flour and 40 kg of water dissolved in 3 kg of salt were prepared.
．． After adding 5 kg of the mixture and kneading it in a vacuum mixer for about 8 minutes, it was made into noodle strips using a conventional method, and further cut out with a No. 10 cutting blade to make udon noodle strings. Next, cut the noodle strings into one serving size (220g after boiling and cooling) and cook in a continuous packet boiling tank at a water temperature of 97-98℃ for about 6 hours.
．． Boiled noodles were obtained by boiling for 5 minutes.
次いで、前記茹麺を水温４０℃、３０℃、２０℃の３槽
からなる連続冷却槽で順次冷却した後、ｐＨを２．７（
酸度０．２２％）に調整したクエン酸水溶液に１分５０
秒間浸漬し、麺線のｐＨを４．７に調整した。Next, the boiled noodles were sequentially cooled in a continuous cooling tank consisting of three tanks with water temperatures of 40°C, 30°C, and 20°C, and the pH was adjusted to 2.7 (
50 minutes for 1 minute in a citric acid aqueous solution adjusted to an acidity of 0.22%.
The noodle strings were immersed for a second to adjust the pH of the noodle strings to 4.7.
つづいて、ｐＨ調整した麺線を合成樹脂製袋に収納し、
同時にコーンサラダ油４ｇを袋内に注入した後、残気状
態で密封した。Next, the pH-adjusted noodle strings are stored in a synthetic resin bag,
At the same time, 4 g of corn salad oil was injected into the bag, which was then sealed with residual air.
次いで、袋詰め麺線を９０℃で３０分間蒸気加熱による
一次殺菌を行なった。つづいて、常温下で２０分間風冷
し、更に庫内温度が１０℃の冷蔵庫内に収納し、６０分
間強制風冷を行なった。つづいて、風冷後の袋詰め麺線
を７℃に温度調整した冷蔵庫内に１３時間放置した。か
かる冷却放置により放置前の麺線表面の水分（７８，２
％）が７３．３％に減少すると共に中心部の水分も約７
３．３％となり、表面と中心部との水分分布が均一化さ
れた。ひきつづき、冷却放置した袋詰め麺線をレトルト
釜に入れ、缶内温度１１５℃で３５分間加熱してＦ値１
．０の二次殺菌を行ない、レトルトうどんを製造した。Next, the bagged noodle strings were subjected to primary sterilization by steam heating at 90° C. for 30 minutes. Subsequently, it was air-cooled for 20 minutes at room temperature, and then stored in a refrigerator with an internal temperature of 10° C., and forced air-cooled for 60 minutes. Subsequently, the air-cooled bagged noodle strings were left in a refrigerator whose temperature was adjusted to 7° C. for 13 hours. By leaving to cool, the moisture on the surface of the noodle strings (78,2
%) decreased to 73.3%, and the moisture content in the center decreased to approximately 73.3%.
The water content was 3.3%, and the moisture distribution between the surface and the center was made uniform. Next, the bagged noodle strings that had been left to cool were placed in a retort pot and heated for 35 minutes at an internal temperature of 115°C to reach an F value of 1.
．． 0 secondary sterilization was performed to produce retort udon noodles.
得られたレトルトうどんを、別の合成樹脂製装入り液体
スープ、装入りネギ、ワカメ、カマボコの乾燥具、及び
マイクロ乾燥による油揚げと共に発泡スチロール製容器
に収納し、合成樹脂製蓋を被せ、更にシュリンク包装を
行なって即席きつねうどんを得た。The obtained retort udon noodles are stored in a styrofoam container together with another synthetic resin charged liquid soup, charged green onions, wakame seaweed and kamaboko dried ingredients, and fried tofu by micro-drying, covered with a synthetic resin lid, and further shrunk. Immediate kitsune udon was obtained by packaging.
比較例１
風冷、冷却放置の工程を行なわない以外、実施例１と同
様に一次殺菌、二次殺菌（レトルト殺菌）等を行なって
即席きつねうどんを製造した。Comparative Example 1 Instant kitsune udon was produced by performing primary sterilization, secondary sterilization (retort sterilization), etc. in the same manner as in Example 1, except that the steps of air cooling and cooling and leaving were not performed.
比較例２
実施例１と同様に方法により得た茹麺を冷却した後、ｐ
Ｈ調整することなく合成樹脂製袋に収納し、コーンサラ
ダ油を注入せずに残気状態で密封し、しかる後レトルト
釜に入れ、缶内温度１１５℃で７０分間加熱してＦ値１
０の二次殺菌等を行なって即席きつねうどんをを製造し
た。Comparative Example 2 After cooling boiled noodles obtained by the same method as Example 1,
Store it in a synthetic resin bag without adjusting H, seal it with residual air without injecting corn salad oil, then put it in a retort pot and heat it for 70 minutes at an internal temperature of 115°C to obtain an F value of 1.
Instant kitsune udon was produced by performing secondary sterilization.
得られた実施例１の即席きつねうどん容器から取り出し
たレトルト包装うどん（サンプル数２０）について、３
７℃の恒温槽に９週間放置して腐敗の有無、生菌数を調
べた。なお、腐敗の有無は１週間毎に恒温槽から取り出
して膨張、変色、軟化等の有無を検査することにより評
価した。また、生菌数は１週間毎に１個取り出し、１０
倍希釈の検液ＩＣＣをシャーレで標準寒天培地、混釈法
、３７℃、４８時間の培養を行なった時の微生物のコロ
ニーの数を検査して評価した。その結果、腐敗、生菌の
発生は全く認められなかった。このような加速試験にお
ける１週間は、常温での１力月の保存に相当することか
ら、少なくとも常温で９カ月以上良好な保存性を有する
ことがわかる。Regarding the retort packaged udon (20 samples) taken out from the instant kitsune udon container of Example 1, 3
The samples were left in a constant temperature bath at 7°C for 9 weeks, and the presence or absence of decomposition and the number of viable bacteria were examined. The presence or absence of putrefaction was evaluated by taking it out from the thermostatic bath every week and inspecting the presence or absence of expansion, discoloration, softening, etc. In addition, the number of viable bacteria was determined by taking out one cell every week.
Evaluation was made by testing the number of microbial colonies when the double-diluted test solution ICC was cultured in a petri dish on a standard agar medium using the pour-pour method at 37°C for 48 hours. As a result, no rotting or viable bacteria was observed. Since one week in such an accelerated test corresponds to one month of storage at room temperature, it can be seen that the product has good storage stability for at least nine months or more at room temperature.
また、実施例１及び比較例１．２の即席きつねうどん容
器から取り出したレトルト包装うどんのほぐれ性を調べ
た。その結果を下記第２表に示した。なお、はぐれ性は
次のような方法により評価した。In addition, the unraveling properties of the retort-packed udon noodles taken out from the instant kitsune udon containers of Example 1 and Comparative Examples 1.2 were examined. The results are shown in Table 2 below. In addition, the peeling property was evaluated by the following method.
実施例１及び比較例１．２のレトルト包装うどんをそれ
ぞれ５食分用意した後、これを開封し１食分ずつ発泡ス
チロール製容器に入れ、熱湯を注入して蓋をする。１０
秒間経過後に蓋を取り、Ａ〜Ｅの５人のパネラ−により
うどんをそれぞれ箸で１５秒間はぐし、直にザルにあけ
て湯を切り、別に用意した大きな容器にうどん（麺線）
を広げ、麺線同士が結着しているものと、１本の麺線に
分離しているものとに分ける。但し、部分的に結着して
いるものはハサミで切り分ける。そして、麺線全重量に
対する分離した麺線の占める重量割合を算出すると共に
、５食分の平均値も求めた。更に、同様な方法により熱
湯での経過時間のみを３０秒間、１分間、２分間と変え
て麺線全重量に対する分離した麺線の占める重量割合を
算出すると共に、５食分の平均値も求めた。After preparing 5 servings of each of the retort-packaged udon noodles of Example 1 and Comparative Examples 1 and 2, the containers are opened, each serving is placed in a Styrofoam container, hot water is poured into the container, and the container is covered with a lid. 10
After a few seconds have passed, remove the lid, and each of the five panelists (A to E) peel the udon noodles with chopsticks for 15 seconds, drain them directly in a colander, drain the water, and place the udon noodles (noodle strings) in a separate large container.
Spread it out and separate it into those where the noodle strings are tied together and those where the noodle strings are separated into a single noodle string. However, if it is partially bound, cut it with scissors. Then, the weight ratio of the separated noodle strings to the total weight of the noodle strings was calculated, and the average value for five servings was also calculated. Furthermore, using the same method, only the elapsed time in boiling water was changed to 30 seconds, 1 minute, and 2 minutes, and the weight ratio of the separated noodle strings to the total weight of the noodle strings was calculated, and the average value for 5 servings was also calculated. .
更に、実施例１及び比較例１．２の即席きつねうどんを
１０人のパネラ−により試食し、滑らかさ、弾力性、歯
切れ、総合的食感の４項目について官能試験を行った。Furthermore, the instant fox udon noodles of Example 1 and Comparative Examples 1.2 were sampled by 10 panelists, and a sensory test was conducted on four items: smoothness, elasticity, crispness, and overall texture.
その結果を下記第３表に示した。The results are shown in Table 3 below.
試食の方法は、前記実施例１及び比較例１．２の即席き
つねうどんを常温下で３０日間保存したものを用いた。The tasting method used the instant fox udon noodles of Example 1 and Comparative Example 1.2 that had been stored at room temperature for 30 days.
まず、蓋をあけて収納物を一旦全部取り出し、レトルト
うどんと具を袋から取り出し、油揚げと共に再び容器に
戻し、熱湯を注いで蓋をし、２分間経過後に蓋をあけて
それぞれ箸で麺線を約１５秒間はぐした後に試食した。First, open the lid and take out all the stored items, take out the retort udon noodles and ingredients from the bag, put them back into the container together with the fried tofu, pour boiling water and put the lid on, and after 2 minutes, open the lid and use chopsticks to make noodle strings. It was tasted after being peeled off for about 15 seconds.
なお、前記総合的食感は麺線同士のくっつき等も加味さ
れる。Note that the above-mentioned overall texture also takes into account the sticking of noodle strings to each other.
第 ２ 表
第 ３ 表
評価内容 ５；非常に良い
４；良い
３；普通
２；やや悪い
１；悪い
上記第２表及び第３表から明らかなように本発明の即席
きつねうどんは比較例１．２のうどんに比べて麺線のは
ぐれが良好で、従来のレトルト麺では解決できないほぐ
れの悪さを大幅に改善でき、しかも比較例１のうどんに
比べて総合的食感が良好で、比較例２のうどんに比べて
麺線の滑らかさ、弾力性、歯切れ共に良好であることが
わかる。Table 2 Table 3 Evaluation details 5; Very good 4; Good 3; Average 2; Slightly poor 1; Poor As is clear from the above Tables 2 and 3, the instant fox udon of the present invention was compared to Comparative Example 1. Compared to the udon of Comparative Example 1, the noodle strings did not come apart easily, and the problem of unraveling that could not be solved with conventional retort noodles could be greatly improved, and the overall texture was better than that of the udon of Comparative Example 1. It can be seen that the smoothness, elasticity, and crispness of the noodle strings are better than that of udon.
また、本実施例１のうどんは酸味を僅かに感じるか、又
は酸味を殆ど感じることがなく良好な食味を有していた
。In addition, the udon noodles of Example 1 had a good taste with only a slight sour taste or almost no sour taste.
実施例２
まず、小麦粉７５ｋｇ、そば粉３３ｋｇに粉末卵白１ｋ
ｇを加えた原料に水２５ｋｇを加え、真空ミキサで約１
０分間混捏した後、常法により麺帯とし、更に２０番の
切刃で切り出してそばの麺線を造った。つづいて、この
麺線を１食分（茹でて冷却した後の重量で２２０ｇとな
るように）カットし、連続パケット式茹槽を用いで湯温
９７〜９８℃で約２分間単節して茹麺を得た。Example 2 First, add 75 kg of wheat flour, 33 kg of buckwheat flour, and 1 kg of powdered egg white.
Add 25kg of water to the raw materials and mix with a vacuum mixer to approx.
After kneading for 0 minutes, the mixture was formed into noodle strips using a conventional method, and further cut out using a No. 20 cutting blade to make soba noodle strings. Next, cut the noodle strings into servings (220g after boiling and cooling) and boil the noodles in single pieces for about 2 minutes in a continuous packet boiling tank at a water temperature of 97-98℃. I got it.
次いで、前記茹麺を水温４０℃、３０℃、２０℃の３檜
からなる連続冷却槽で順次冷却した後、ｐＨを２．９（
酸度０，１９％）に調整したクエン酸水溶液に１分５０
秒間浸漬し、麺線のｐＨを４．８に調整した。Next, the boiled noodles were sequentially cooled in a continuous cooling tank consisting of 3 hinoki with water temperatures of 40°C, 30°C, and 20°C, and the pH was adjusted to 2.9 (
Add to citric acid aqueous solution adjusted to acidity 0.19%) for 1 min.
The noodle strings were immersed for a second to adjust the pH of the noodle strings to 4.8.
つづいて、ｐＨ調整した麺線を合成樹脂製袋に収納し、
同時にコーンサラブ浦３ｇを袋内に注入した後、残気状
態で密封した。Next, the pH-adjusted noodle strings are stored in a synthetic resin bag,
At the same time, 3 g of Corn Sarabura was poured into the bag, which was then sealed with residual air.
次いて、袋詰め麺線を９０℃で３０分間蒸気加熱による
一次殺菌を行なった。つづいて、常温下で２０分間風冷
し、更に庫内温度か１０℃の冷蔵庫内に収納し、６０分
間強制風冷を行なった。つづいて、風冷後の袋詰め麺線
を５℃に温度調整した冷蔵庫内に１５時間放置した。か
かる冷却放置により放置前の麺線表面の水分（７１，０
％）が６９，６％に減少すると共に中心部の水分も約６
９．６％となり、表面と中心部との水分分布が均一化さ
れた。ひきつづき、冷却放置した袋詰め麺線をレトルト
釜に入れ、缶内温度１１５℃で３６分間加熱してＦ値１
．２の二次殺菌を行ない、レトルトそばを製造した。Next, the bagged noodle strings were subjected to primary sterilization by steam heating at 90° C. for 30 minutes. Subsequently, the product was air-cooled for 20 minutes at room temperature, and then stored in a refrigerator at the internal temperature of 10° C., and forced air-cooled for 60 minutes. Subsequently, the air-cooled bagged noodle strings were left in a refrigerator whose temperature was adjusted to 5° C. for 15 hours. By leaving to cool, the moisture on the surface of the noodle strings (71,0
%) decreases to 69.6% and the moisture content in the center decreases to approximately 6%.
The water content was 9.6%, and the moisture distribution between the surface and the center was made uniform. Next, the bagged noodle strings that had been left to cool were placed in a retort pot and heated for 36 minutes at an internal temperature of 115°C to reach an F value of 1.
．． The secondary sterilization described in step 2 was performed to produce retort soba noodles.
得られたレトルトそばを、別の合成樹脂製装入り液体ス
ープ、装入りネギ、ワカメ、カマボコの乾燥具、および
かき揚げ天ぷらと共に発泡スチロール製容器に収納し、
合成樹脂製蓋を被せ、更にシュリンク包装を行なうこと
により即席天ぷらそばを得た。The obtained retort soba is stored in a styrofoam container along with another liquid soup made of synthetic resin, green onions, wakame seaweed, dried fish paste ingredients, and kakiage tempura,
Instant tempura soba was obtained by covering with a synthetic resin lid and shrink-wrapping.
比較例３
風冷、冷却放置の工程を行なわない以外、実施例２と同
様に一次殺菌、二次殺菌（レトルト殺菌）等を行なって
即席天ぷらそばを製造した。Comparative Example 3 Instant tempura soba was produced by performing primary sterilization, secondary sterilization (retort sterilization), etc. in the same manner as in Example 2, except that the steps of air cooling and cooling and leaving were not performed.
比較例４
実施例２と同様に方法により得た茹麺を冷却した後、ｐ
Ｈ調整することなく合成樹脂製袋に収納し、コーンサラ
ブ油を注入せずに残気状態で密封し、しかる後レトルト
釜に入れ、缶内温度１１５℃で７０分間加熱してＦ値１
０の二次殺菌等を行なって即席天ぷらそばを製造した。Comparative Example 4 After cooling boiled noodles obtained by the same method as Example 2,
It is stored in a synthetic resin bag without H adjustment, sealed with residual air without injecting corn Sarab oil, and then placed in a retort pot and heated for 70 minutes at an internal temperature of 115°C to obtain an F value of 1.
Instant tempura soba was produced by performing secondary sterilization.
得られた実施例２の即席天ぷらそば容器から取り出した
レトルト包装そば（サンプル数２０）について、実施例
１と同様な方法により３７℃の恒温槽に９週間放置して
腐敗の有無、生菌数を調べたところ、腐敗、生菌の発生
は全く認められず、少なくとも常温で９カ月以上良好な
保存性を有することがわかった。The retort packaged soba (20 samples) taken out of the instant tempura soba container of Example 2 was left in a constant temperature bath at 37°C for 9 weeks in the same manner as in Example 1 to determine the presence of spoilage and the number of viable bacteria. When examined, it was found that no rotting or viable bacteria were observed, and that the product had a good shelf life for at least 9 months at room temperature.
また、実施例２及び比較例３．４のレトルト包装そばの
ほぐれ性を実施例１と同様な方法により調べた。その結
果を下記第４表に示した。In addition, the unraveling properties of the retort-packed buckwheat noodles of Example 2 and Comparative Examples 3.4 were examined in the same manner as in Example 1. The results are shown in Table 4 below.
更に、実施例２及び比較例３．４の即席天ぷらそばを実
施例１と同様な方法により１０人のパネラ−により試食
し、滑らかさ、弾力性、歯切れ、総合的食感の４項目に
ついて官能試験を行った。その結果を下記第５表に示し
た。なお、前記総合的食感は麺線同士のくっつき等も加
味される。Furthermore, the instant tempura soba noodles of Example 2 and Comparative Examples 3 and 4 were tasted by 10 panelists in the same manner as in Example 1, and sensory evaluations were conducted on four items: smoothness, elasticity, crispness, and overall texture. The test was conducted. The results are shown in Table 5 below. Note that the above-mentioned overall texture also takes into account the sticking of noodle strings to each other.
第 ４ 表
第 ５ 表
評価内容 ５；非常に良い
４：良い
３；普通
２：やや悪い
１：悪い
上記第４表及び第５表から明らかなように本発明の即席
天ぷらそばは比較例３．４のそばに比べて麺線のはぐれ
が良好で、従来のレトルト麺では解決できないほぐれの
悪さを大幅に改善でき、しかも比較例３のそばに比べて
総合的食感が良好で、比較例４のそばに比べて麺線の滑
らかさ、弾力性、歯切れ共に良好であることがわかる。Table 4 Table 5 Evaluation details 5: Very good 4: Good 3; Fair 2: Fairly poor 1: Bad As is clear from Tables 4 and 5 above, the instant tempura soba of the present invention was compared to Comparative Example 3. Compared to the soba of Comparative Example 3, the noodle strings did not come apart easily, and the problem of unraveling that could not be solved with conventional retort noodles could be greatly improved, and the overall texture was better compared to the soba of Comparative Example 3. It can be seen that the smoothness, elasticity, and crispness of the noodle strings are better than that of soba.
また、本実施例２のそばは酸味を僅かに感じるか、又は
酸味を殆ど感じることがなく良好な食味を有していた。In addition, the soba noodles of Example 2 had a good taste with only a slight sour taste or almost no sour taste.
〔発明の効果］
以上詳述した如く、本発明によれば常温下で６力月以上
の長期保存が可能で、熱湯を注ぎ３０〜６０秒間後に箸
で軽くほぐすだけで簡単に麺線がほぐれ直ちに喫食でき
、しかも酸味等のない良好な食味及び良好な食感を有し
、カップ入り即席麺、即席性に優れた麺類に有用なレト
ルト麺を製造し得る方法を提供できる。[Effects of the Invention] As detailed above, according to the present invention, it is possible to store the noodle for a long period of 6 months or more at room temperature, and the noodle strings can be easily loosened by simply pouring boiling water over it and loosening it with chopsticks for 30 to 60 seconds. To provide a method for producing retort noodles that can be eaten immediately, have good taste and texture without sourness, and are useful for instant noodles in cups and noodles with excellent instant properties.
出願人代理人 弁理士 鈴江武彦Applicant's agent: Patent attorney Takehiko Suzue
Claims (1)
カットし、これを茹でる工程と、前記茹でた麺線を冷却
し、ｐＨ４．５〜５．０に調整し、更に該麺線を油脂と
共に合成樹脂製袋に含気密封した後、加熱による一次殺
菌を行なう工程と、 前記一次殺菌後の袋詰め麺線を冷却放置する工程と、 前記袋詰め麺線をレトルト缶内に入れ、１１５〜１２０
℃で加圧加熱する二次殺菌を行なう工程とを具備したこ
とを特徴とするレトルト麺の製造方法。[Claims] A process of making noodle strings from the dough kneaded in a vacuum mixer, cutting a predetermined amount and boiling the noodles, and cooling the boiled noodle strings and adjusting the pH to 4.5 to 5.0. Further, a step of air-tightly sealing the noodle strings together with oil and fat in a synthetic resin bag, and then performing primary sterilization by heating; a step of cooling and leaving the bagged noodle strings after the primary sterilization; Put it in a retort can, 115-120
A method for producing retort noodles, comprising a step of performing secondary sterilization by heating under pressure at ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2323743A JPH0697964B2 (en) | 1990-11-27 | 1990-11-27 | Retort noodle manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2323743A JPH0697964B2 (en) | 1990-11-27 | 1990-11-27 | Retort noodle manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04190751A true JPH04190751A (en) | 1992-07-09 |
| JPH0697964B2 JPH0697964B2 (en) | 1994-12-07 |
Family
ID=18158123
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2323743A Expired - Lifetime JPH0697964B2 (en) | 1990-11-27 | 1990-11-27 | Retort noodle manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0697964B2 (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57170155A (en) * | 1981-04-14 | 1982-10-20 | Kanebo Shokuhin Kk | Production of retort noodle |
| JPS58190362A (en) * | 1982-04-30 | 1983-11-07 | 株式会社 島田屋本店 | Method for preparation and quality preservation of noodle |
| JPS6474958A (en) * | 1987-09-18 | 1989-03-20 | Showa Sangyo Co | Preparation of pasta packed in container for microwave oven |
-
1990
- 1990-11-27 JP JP2323743A patent/JPH0697964B2/en not_active Expired - Lifetime
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS57170155A (en) * | 1981-04-14 | 1982-10-20 | Kanebo Shokuhin Kk | Production of retort noodle |
| JPS58190362A (en) * | 1982-04-30 | 1983-11-07 | 株式会社 島田屋本店 | Method for preparation and quality preservation of noodle |
| JPS6474958A (en) * | 1987-09-18 | 1989-03-20 | Showa Sangyo Co | Preparation of pasta packed in container for microwave oven |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0697964B2 (en) | 1994-12-07 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101704007B1 (en) | Method for manufacturing of Sundae and Sundae by the method | |
| JPH01285169A (en) | Production of preheated paste product | |
| EP0275717A1 (en) | Acidified pasta salad | |
| JP6927916B2 (en) | How to make cooked chilled Chinese noodles | |
| JP2002027930A (en) | Method for producing noodle and noodle | |
| JP4755623B2 (en) | Packaging Chinese noodles manufacturing method and cooking method | |
| JPH022323A (en) | Starchy food contained cooked package | |
| KR101757665B1 (en) | High quality dumpling manufacturing method using low concentration saltwater spray | |
| JP7098380B2 (en) | Manufacturing method of cheese products and cheese products | |
| JPH04190751A (en) | Production of retort noodle | |
| JPH11192063A (en) | Long-life noodle and retort noodle and its production | |
| JP2631799B2 (en) | Manufacturing method of noodles | |
| JP2015123030A (en) | Production method of noodle | |
| JP3980209B2 (en) | Method for producing wet type noodles | |
| JP5450111B2 (en) | Semi-raw noodle manufacturing method | |
| JP3645500B2 (en) | Method for producing preservative food | |
| KR101056660B1 (en) | Method of Making Pizza Tteokbokki Using White Kimchi | |
| JP4192185B2 (en) | Method for producing room temperature storage food | |
| JP2719164B2 (en) | Manufacturing method of Japanese style or Chinese noodles in microwave oven container | |
| JP2024082991A (en) | Method for producing liquid seasoning | |
| JP2937771B2 (en) | Manufacturing method of packaged noodles | |
| CN113907290A (en) | Spanish mackerel stuffing containing tea polyphenol, preparation method of Spanish mackerel stuffing and boiled dumplings with Spanish mackerel stuffing prepared by method | |
| JPH06141801A (en) | Preparation of boiled chinese noodle | |
| JP2001204414A (en) | Packaged noodle and method for producing the same | |
| KR20220108325A (en) | Method for manufacturing of meat processing product using Vegetable Lactobacillus |