JPH05336911A - Production of packaged noodle - Google Patents

Abstract

PURPOSE:To produce the subject packaged noodle excellent in elasticity, stiffness, taste, flavor and a long-term distribution durability and useful for noodle, etc., without using brine by adding water to a raw material of the noodle, kneading it, subsequently forming a linear dough from the kneaded material, steaming it with saturated steam, boiling it in hot water, accommodating it in a package and wrapping it. CONSTITUTION:Water is added to a raw material of noodle, composed mainly of grain flour such wheat flour and the resultant mixture is kneaded under a condition of a reduced pressure of 600 to 760mmHg. The kneaded material is subsequently formed into a linear dough and the resultant linear dough is steamed with saturated steam and boiled in hot water. The boiled linear dough is accommodated in a package and wrapped, thus affording the objective packaged noodle.

Description

【発明の詳細な説明】Detailed Description of the Invention

【０００１】[0001]

【産業上の利用分野】本発明は、茹でずに温めるだけで
喫食できる包装された茹麺類の製造法に係り、更に詳し
くは、茹で上げた直後の麺類の品質が、長期常温流通に
おいても保持されうる包装麺類の製造法に関するもので
ある。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing packaged boiled noodles that can be eaten only by warming without boiling, and more specifically, the quality of noodles immediately after boiling is maintained even at long-term room temperature distribution. The present invention relates to a method for producing packaged noodles that can be used.

【０００２】[0002]

【従来の技術】一般に、うどん、そば、中華麺等の麺類
は、主原料の小麦粉、そば粉、米粉等の穀粉類もしくは
澱粉類を、食塩、かん水、調味液等の副原料と共に加水
混合し、麺線化して製造される。そして、上記麺類は、
その流通形態によって、生麺、茹麺（蒸し麺）、
包装麺、乾麺、即席麺等に分類される。2. Description of the Related Art In general, noodles such as udon, buckwheat, and Chinese noodles are prepared by hydrolyzing main ingredients such as wheat flour, buckwheat flour, rice flour, and other cereal flours or starches with auxiliary ingredients such as salt, brackish water, and seasonings. The noodles are manufactured into noodles. And the noodles are
Depending on the distribution form, raw noodles, boiled noodles (steamed noodles),
It is classified into packaged noodles, dried noodles, instant noodles, and the like.

【０００３】このうち、生麺とは、麺線化された状態の
ものを適宜切断し、必要に応じて、一食分ずつに分割し
て包装し、低温流通されるものである。この生麺は、水
分が３３重量％（以下、％と記す。）程度で、加熱処理
が全く施されていないので、麺質が低下し易く、また、
雑菌が繁殖し易い。従って、保存日数は２〜３日程度で
ある。[0003] Of these, raw noodles are those which are cut into noodles in a suitable state, if necessary, divided into individual meals, packaged, and distributed at low temperature. This raw noodle has a water content of about 33% by weight (hereinafter referred to as%) and is not heat-treated at all, so that the noodle quality is likely to deteriorate, and
Miscellaneous bacteria easily propagate. Therefore, the number of storage days is about 2 to 3 days.

【０００４】また、茹麺（蒸し麺）とは、上記生麺を製
造後、すぐに茹で（蒸し）たものであり、その水分は、
茹でたもので６０〜７０％、蒸したもので４５〜５５％
程度である。この茹麺（蒸し麺）は、熱湯であたためる
だけで喫食でき、喫食時に茹でる手間と時間が省けるの
で、うどん屋等の飲食店でよく用いられているが、生麺
と同じく、経日と共に麺質が悪くなり、茹で伸びして腰
のない麺質になる。また、保存日数は４〜５日であり、
保存性はよくない。Boiled noodles (steamed noodles) are prepared by steaming (steaming) the raw noodles immediately after they are produced, and the water content thereof is
60-70% boiled, 45-55% steamed
It is a degree. This boiled noodle (steamed noodle) is often used in restaurants such as udon restaurants because it can be eaten simply by warming it in boiling water and saves the time and effort of boiling it at the time of eating. The quality of the noodles is poor, and they boil to a firm noodle quality. Also, the number of storage days is 4 to 5 days,
Shelf life is not good.

【０００５】また、包装麺とは、上記茹麺の保存性をよ
くするために、必要に応じて、ｐＨ調整もしくはアルコ
ール添加等をした後、プラスチックフィルム等で作られ
た包装体に密封し、加熱殺菌処理して販売されるもので
ある。この包装麺は、茹麺と違って、密封されているの
で、輸送が容易であり、二次汚染の心配がなく、保存日
数も５〜６ヶ月に改善されており、一般消費者にも広く
販売されている。[0005] In addition, the packaged noodles, in order to improve the storability of the above-mentioned boiled noodles, if necessary, after pH adjustment or alcohol addition, etc., sealed in a package made of plastic film, It is sold by heat sterilization. Unlike the boiled noodles, this packaged noodle is sealed, so it is easy to transport, there is no concern about secondary contamination, and the number of days it is stored has been improved to 5 to 6 months, making it widely used by general consumers. It is sold.

【０００６】しかしながら、麺類は、本来、茹でた直後
に喫食するのが最もおいしいものであり、包装麺におい
ては、保存性はあるものの、時間の経過と共に茹で上げ
た直後の弾力、腰のある食感、風味が失われてしまう。[0006] However, noodles are, by nature, most delicious when eaten immediately after they are boiled. In the case of packaged noodles, although they have a long shelf life, they have elasticity and a chewy texture immediately after being boiled. , The flavor is lost.

【０００７】この品質の低下は、茹でた直後の麺線は、
麺線中心部と外側との水分差があるため、麺独特の弾
力、腰のある食感を示すのに対して、茹で上げた麺線の
水分は６０〜７０％と多く、時間が経過すると麺線中心
部と外側との水分差がなくなってしまい、いわゆる茹で
伸びした状態になってしまうためと考えられている。[0007] This deterioration in quality is caused by the noodle strings immediately after boiling.
Since there is a difference in water content between the center and the outside of the noodle band, the noodles have a unique elasticity and a chewy texture, whereas the boiled noodle band has a high water content of 60 to 70%, and the time elapses. It is considered that there is no difference in water content between the central portion of the noodle strips and the outside thereof, resulting in a so-called boiled and stretched state.

【０００８】従って、数ヶ月を経過した包装麺は、麺線
中心部と外側との水分差がなくなり、麺独特の弾力、腰
のある食感を保持することができなかった。特に、麺線
が細く、麺厚の薄い中華麺では、本来の食感とはほど遠
いものとなってしまう。Therefore, the packaged noodles which have been stored for several months have no difference in water content between the central portion of the noodle strips and the outside thereof, and thus cannot retain the elasticity and chewy texture peculiar to the noodles. In particular, Chinese noodles with thin noodle strings and thin noodles are far from the original texture.

【０００９】また、中華麺の包装麺の場合、ｐＨ調整に
よって長期保存性を改良すると、かん水等のアルカリ性
物質を使用することができないため、麺にかん水を使用
したときのような特有の弾力、腰のある食感を付与でき
ない欠点があった。Further, in the case of packaged noodles of Chinese noodles, if the long-term storage stability is improved by adjusting the pH, alkaline substances such as brine cannot be used. Therefore, peculiar elasticity such as when brine is used for noodles, It has a drawback that it cannot give a chewy texture.

【００１０】このような包装麺の品質を長期にわたって
保持する方法としては、例えば、特開昭５８−１９０３
６２号公報に記載の方法が挙げられる。この方法は、小
麦粉由来の蛋白質が約７重量％以上含まれる、小麦粉と
その他の副原料、材料等との混合粉体に、該混合粉体の
混練中の含有率が約３１〜３８重量％になるように水を
加え、真空度約６００ｍｍＨｇ以下の減圧環境下で混練
し、次いで常圧下で常法製めんして生めんを調製し、該
生めんを必要に応じて、蒸すか、茹でるかのいずれか一
方のみを行った後、包装し、約１０℃以下に保持するこ
とを特徴とするめん類の製造及び品質保持法である。As a method of maintaining the quality of such packaged noodles for a long period of time, for example, Japanese Patent Laid-Open No. 58-1903.
The method described in Japanese Patent No. 62 is mentioned. In this method, a mixed powder of wheat flour and other auxiliary materials, materials, etc., containing about 7% by weight or more of protein derived from wheat flour, has a content rate of about 31 to 38% by weight during kneading of the mixed powder. So that water is added, and the mixture is kneaded under a reduced pressure environment of a vacuum degree of about 600 mmHg or less, and then raw noodles are prepared by normal-prepared noodles under normal pressure, and the raw noodles are either steamed or boiled as necessary. This is a method for producing and maintaining quality of noodles, characterized in that after performing only one of them, it is packaged and kept at about 10 ° C or lower.

【００１１】すなわち、６００ｍｍＨｇ以下の減圧環境
下で原料を混練することにより、生麺の品質を改良し、
更に、この生麺を蒸すかもしくは茹でるかした後、急冷
して包装し、１０℃以下に保持することにより、麺の茹
でた直後の品質を保持し、保存中の茹で伸びを防止する
方法である。That is, the quality of raw noodles is improved by kneading the raw materials under a reduced pressure environment of 600 mmHg or less,
Further, by steaming or boiling the raw noodles, quenching and packaging, and holding at 10 ℃ or less, to maintain the quality of the noodles immediately after boiling, to prevent the boil during elongation during storage. is there.

【００１２】しかしながら、この方法において、生麺を
調製後、蒸すか茹でるかした蒸し麺もしくは茹麺は、完
全に澱粉がα化し、かつ、水分が６０〜７０％と高いた
め、常温で保存すると、経日と共に、麺線の外部と内部
の水分差がなくなってしまい、麺特有の弾力、腰のある
食感が失われ、例え、急冷して１０℃以下で保管しても
７日間程度しかその品質を保持できない。However, in this method, after preparing raw noodles, steamed or boiled steamed noodles or boiled noodles have starch completely converted into α and have a high water content of 60 to 70%, and therefore, they should be stored at room temperature. , With the passage of time, the difference in water content between the outside and inside of the noodle band disappears, and the elasticity and texture of the noodles are lost. For example, even if it is rapidly cooled and stored at 10 ° C or less, it only lasts about 7 days. I can't keep that quality.

【００１３】また、包装麺の他の品質保持方法として
は、特公昭６３−２１４５８号公報に記載の方法が挙げ
られる。この方法は、かん水を用いることなく、ｐＨが
中性でありながら食感の良好な蒸し麺を作るために、馬
鈴薯澱粉、卵殻粉、卵白粉、乳化剤を配合した原料を混
練し、９５℃以上の飽和蒸気で蒸煮することにより、蒸
し麺の茹で伸びを防止する方法である。Another method for maintaining the quality of packaged noodles is described in Japanese Patent Publication No. 63-21458. This method does not use brackish water, but in order to make steamed noodles with a neutral pH and a good texture, kneading the raw materials mixed with potato starch, egg shell powder, egg white powder, and an emulsifier, and at least 95 ° C. Is a method of preventing the steamed noodles from being boiled and spread by steaming with saturated steam.

【００１４】しかしながら、この方法によれば、かん水
を用いなくても腰のある麺を作ることはできるが、この
麺の水分は、４５〜５５％程度であり、常温で１ヶ月の
長期にわたり保存した場合には、麺中の澱粉の老化が起
こり、麺が切れ易くなる。また、例えば、この麺で焼き
そばを調理すると、ぼそぼそとした食感のものしか得ら
れない。However, according to this method, it is possible to prepare firm noodles without using brackish water, but the noodles have a water content of about 45 to 55% and are stored at room temperature for a long period of one month. In that case, the starch in the noodles will be aged and the noodles will be easily cut. In addition, for example, when yakisoba is cooked with this noodle, only a rough texture is obtained.

【００１５】この他、特開昭６０−１７６５５４号公
報、特開昭６１−１７７９５５号公報にも、茹麺もしく
は生麺の品質改良方法として、原料を減圧環境下で混練
した後、生麺とするか、あるいは、生麺を茹でて茹麺と
することが記載されているが、いずれの場合も常温で１
カ月以上保存すると、経日と共に麺中の澱粉の老化が起
こって麺がぼそぼそしたり、腰がなくなるという欠点が
あった。In addition, as a method for improving the quality of boiled noodles or raw noodles, JP 60-176554 A and JP 61-177955 A also disclose kneading raw materials in a reduced pressure environment and then preparing raw noodles. Alternatively, it is described that raw noodles are boiled to make boiled noodles. In either case, 1 at room temperature
If stored for more than a month, there was a drawback that the starch in the noodles would age with the passage of time, causing the noodles to become loose or stiff.

【００１６】上記のように、従来の麺類はチルド流通で
も７日間程度しか製造直後の麺質を保持できないのが現
状であった。As described above, the conventional noodles can maintain the quality of noodles immediately after production for about 7 days even in chilled distribution.

【００１７】[0017]

【発明が解決しようとする課題】本発明は、このような
事情に鑑みなされたものであって、その目的とするとこ
ろは、水分が６０〜７０％含まれているにも関わらず、
常温で長期間流通しても茹でた直後の麺質を保持するこ
とができる包装麺類の製造法を提供するにある。更に、
他の目的とするところは、かん水を用いなくても、弾
力、腰のある食感の良好な包装麺類の製造法を提供する
にある。SUMMARY OF THE INVENTION The present invention has been made in view of the above circumstances, and the object of the present invention is to contain water in an amount of 60 to 70%,
Another object of the present invention is to provide a method for producing packaged noodles that can maintain the noodle quality immediately after boiled even if it is distributed at room temperature for a long time. Furthermore,
Another object of the present invention is to provide a method for producing packaged noodles which has good elasticity and good texture without using brine.

【００１８】[0018]

【課題を解決するための手段】上記の目的は、下記工程
を順次備えてなる包装麺の製造法によって達成される。 （Ａ）穀粉を主体とする麺原料に加水し、減圧環境下で
混練した後、この混和物を麺線化する工程。 （Ｂ）上記麺線を飽和水蒸気によって蒸煮する工程。 （Ｃ）上記蒸煮した麺線を熱水中で茹でる工程。 （Ｄ）茹で上げた麺線を包装体に収容し、包装する工
程。The above object is achieved by a method for producing packaged noodles, which comprises the following steps in sequence. (A) A step of hydrating a noodle raw material composed mainly of cereal flour, kneading the mixture in a reduced-pressure environment, and then forming the mixture into noodle strings. (B) A step of steaming the noodle strings with saturated steam. (C) A step of boiling the steamed noodle strings in hot water. (D) A step of accommodating the boiled noodle strings in a package and packaging.

【００１９】すなわち、本発明者らは、従来の減圧環境
下での原料混合工程の後に、単に茹でるもしくは蒸すと
いう工程を組み合わせるのではなく、麺線中の水分差を
長期間保存できるような加熱工程及びその条件について
検討を行った。That is, the present inventors do not combine the conventional raw material mixing step under a reduced pressure environment with the step of simply boiling or steaming, but heating such that the moisture difference in the noodle strings can be preserved for a long period of time. The process and its conditions were examined.

【００２０】その結果、減圧環境下で原料を混合して麺
線化した後、まず、飽和水蒸気によって蒸煮を行うこと
により、麺線内の蛋白質を熱凝固させ、α化による澱粉
粒の膨潤を抑制すると共に、麺線表面に澱粉の糊化膜を
形成させることができることがわかった。そして、上記
処理により、熱水中で茹でたとき、熱水の麺線浸透を抑
制し、麺線内部の澱粉の膨潤を抑制することができ、そ
れによって、麺線中心部と外側との水分差を維持し、経
日と共に起こる水分移行による麺の茹で伸びによる弾力
性の低下、腰のなさ等の変化を防止できることを見いだ
し本発明を完成した。As a result, after mixing the raw materials in a reduced pressure environment to make noodles, first, steaming is performed with saturated steam to thermally coagulate the proteins in the noodles and to cause swelling of starch granules due to α-formation. It was found that a gelatinized film of starch can be formed on the surface of the noodle band while suppressing it. Then, by the above-mentioned treatment, when boiled in hot water, the noodle strips can be prevented from penetrating the hot water, and the swelling of starch inside the noodle strips can be suppressed, whereby the moisture content of the central portion and the outside of the noodle strips can be reduced. The present invention has been completed by discovering that the difference can be maintained and that the decrease in elasticity due to the boiling elongation of noodles due to the water migration that occurs with the passage of time and the reduction in elasticity and the like can be prevented.

【００２１】次に、本発明を詳しく説明する。本発明の
麺類の原料は、穀粉を主体とする。穀粉としては、デュ
ラム小麦粉、強力小麦粉、中力小麦粉、薄力小麦粉等の
小麦粉や米粉、そば粉、とうもろこし粉等が挙げられ、
製造する麺の種類により、これら穀粉を単独でもしくは
組み合わせて用いる。Next, the present invention will be described in detail. The raw material for the noodles of the present invention is mainly composed of flour. Examples of the flour include durum wheat flour, strong wheat flour, medium strength wheat flour, rice flour such as weak wheat flour, rice flour, buckwheat flour, corn flour, and the like,
These flours are used alone or in combination depending on the type of noodles to be produced.

【００２２】また、上記穀粉に、コーンスターチ、ワキ
シーコーンスターチ、馬鈴薯澱粉、タピオカ澱粉、山い
も澱粉等の澱粉を適宜配合してもよい。Further, starch such as corn starch, waxy corn starch, potato starch, tapioca starch, mountain potato starch and the like may be appropriately blended with the above-mentioned flour.

【００２３】更に、必要に応じて、例えば、食品添加
物、呈味剤を含有させてもよい。食品添加物のうち、界
面活性剤として、グリセリン脂肪酸エステル、蔗糖脂肪
酸エステル、ソルビタン酸脂肪酸エステル、大豆リン脂
質等を、水溶性ガム質として、繊維素グリコール酸ナト
リウム、ポリアクリル酸ナトリウム、アルギン酸ナトリ
ウム、グアーガム等を、湿潤剤として、プロピレングリ
コール、Ｄ−ソルビット等を挙げることができる。ま
た、他に、澱粉リン酸エステルナトリウム、カゼインナ
トリウム、過酸化水素、Ｌ−リジン塩酸塩、ビタミン
類、クロレラ、活性グルテン等を挙げることができる。Further, if necessary, for example, food additives and flavoring agents may be added. Among the food additives, as a surfactant, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan acid fatty acid ester, soybean phospholipid, etc., as a water-soluble gum, sodium fibrin glycolate, sodium polyacrylate, sodium alginate, Examples of humectants such as guar gum include propylene glycol and D-sorbit. Other examples include starch phosphate sodium salt, sodium caseinate, hydrogen peroxide, L-lysine hydrochloride, vitamins, chlorella, active gluten, and the like.

【００２４】更に、呈味剤として、蛋白質加水分解物、
スパイス類、エキス類、グルタミン酸ナトリウム、イノ
シン酸ナトリウム、グアニル酸、コハク酸、茶原料、色
素等を挙げることができる。また、麺原料は、食塩を高
々８％含有しているとよく、食塩を添加することによ
り、復元性、味等を良好にすることができる。Further, as a flavoring agent, a protein hydrolyzate,
Examples thereof include spices, extracts, sodium glutamate, sodium inosinate, guanylic acid, succinic acid, tea raw materials and pigments. Further, the noodle raw material preferably contains at most 8% of salt, and the addition of the salt can improve the restorability, taste and the like.

【００２５】次に、本発明の麺類の製造法は、例えば、
次のようにして行われる。すなわち、まず、上記麺原料
に混和物の水分が３０〜４０％となるように加水し、減
圧環境下で混練する。Next, the method for producing noodles of the present invention is, for example,
This is done as follows. That is, first, the noodle raw material is hydrolyzed so that the water content of the mixture is 30 to 40%, and kneaded in a reduced pressure environment.

【００２６】混練時の真空度は、６００〜７６０ｍｍＨ
ｇにすることが好ましい。真空度が６００ｍｍＨｇより
も低い場合、常圧混練のときに比べ、優位な効果が得ら
れにくい。The degree of vacuum during kneading is 600 to 760 mmH.
It is preferably g. When the degree of vacuum is lower than 600 mmHg, it is difficult to obtain a superior effect as compared with the case of kneading under normal pressure.

【００２７】なお、混練の時間は、混和物の量、温度、
含水率等によっても異なるが、１０〜２０分程度でよ
い。また、減圧環境下での混練は、例えば、真空ミキサ
ー（トウキョーメンキ（株）製）を用いると好適であ
る。The kneading time depends on the amount of the admixture, the temperature,
Although it depends on the water content and the like, it may be about 10 to 20 minutes. For kneading under a reduced pressure environment, for example, a vacuum mixer (manufactured by Tokyo Menki Co., Ltd.) is preferably used.

【００２８】このように、減圧環境下で混練を行うこと
により、混和物内部まで水分を浸透させることができる
ため、エージングと同様な効果がもたらせられると同時
に、麺線の蒸煮時、麺線内部にまで水分が浸透しなくて
も加水時の水分で十分にα化されるため、生感、粉感を
感じることがなく、良好な麺線を得ることができる。As described above, by kneading in a reduced pressure environment, water can be penetrated into the mixture, so that the same effect as aging can be obtained, and at the same time, when the noodle strings are cooked, the noodles are cooked. Even if water does not penetrate into the inside of the line, it is sufficiently gelatinized by the water during hydration, so that it is possible to obtain a good noodle band without feeling a raw feeling or a powdery feeling.

【００２９】また、麺原料を混練するに際し、減圧状態
にしてから、加水し、混練するようにしてもよい。In addition, when kneading the noodle raw materials, the noodle material may be depressurized, then watered and kneaded.

【００３０】次に、混練した混和物を展延して適宜所定
厚の麺帯とし、丸刃、角刃等の切刃で適宜切りだしを行
い所定巾の麺線にする。Next, the kneaded mixture is spread to make noodle strips having a predetermined thickness, and the noodle strips having a predetermined width are appropriately cut by a cutting blade such as a round blade or a square blade.

【００３１】この麺線を、９５℃以上の飽和蒸気によっ
て蒸煮する。蒸煮は、例えば、麺線を搬送する途中に設
けた蒸煮釜内で行う。The noodle strings are steamed with saturated steam at 95 ° C. or higher. The steaming is performed, for example, in a steamer provided on the way of transporting the noodle strings.

【００３２】このとき、蒸煮時間は、２０〜１２０秒間
行うことが好ましい。蒸煮時間が短すぎると、麺線内部
の蛋白質の熱変性が不十分となり、また、麺線表面の澱
粉のα化も不十分となるので、麺線内部にまで水分が浸
透し易くなってしまい、茹でたときに麺線表面と内部と
の水分差がなくなって茹で伸びを起こし易くなる。逆
に、蒸煮時間が長すぎると、麺線の蛋白質の熱変性が進
み過ぎて茹でたときに水が浸透しにくくなり、喫食時に
粉感が出易くなる。また、長期保存中に麺線中の澱粉が
老化し、ぼそぼそとした状態となって切れ易くなる。At this time, the steaming time is preferably 20 to 120 seconds. If the cooking time is too short, heat denaturation of the protein inside the noodle band will be insufficient, and also the gelatinization of the starch on the surface of the noodle band will be insufficient, so that water easily penetrates into the noodle band. When boiled, there is no difference in water content between the surface of the noodle band and the inside thereof, and the noodles are apt to grow. On the other hand, if the steaming time is too long, the heat denaturation of the protein of the noodle strings will proceed too much so that it will be difficult for water to permeate when boiled, and the powdery texture will be likely to occur during eating. In addition, the starch in the noodle strings ages during long-term storage and becomes fragile, which makes it easier to cut.

【００３３】このように、茹でる前に、麺線を蒸煮処理
することによって、麺線内の蛋白質を熱凝固させ、α化
による澱粉粒の膨潤を抑制すると共に、麺線表面に澱粉
の糊化膜を形成し、熱水の浸透を抑制し、麺線内部の澱
粉の膨潤を抑制することにより、麺線中心部と外側との
水分差をつけ、水分移行による麺類の品質の変化を防止
する。As described above, by steaming the noodle strings before boiling, the proteins in the noodle strings are thermally coagulated and the swelling of the starch granules due to gelatinization is suppressed, and the gelatinization of the starch on the surface of the noodle strings is performed. By forming a film, suppressing the permeation of hot water, and suppressing the swelling of starch inside the noodle band, the moisture difference between the central part and the outer side of the noodle band is created, and the change in noodle quality due to water migration is prevented. ..

【００３４】次に、蒸煮された麺線を、熱水中で、茹で
た後の麺線の水分が６０〜７０％になるように茹で上げ
る。茹でる時間は、麺の種類によっても異なるが、例え
ば、和そば、中華麺の場合には２分間、うどんの場合に
は、１５分間が好ましい。Next, the steamed noodle strings are boiled in hot water so that the water content of the noodle strings after boiling is 60 to 70%. The boiling time varies depending on the type of noodles, but is preferably 2 minutes for Japanese soba noodles and Chinese noodles, and 15 minutes for udon noodles.

【００３５】上記茹で上げた麺線を、ポリエチレン、ポ
リプロピレン等の耐熱性のプラスチックの袋、容器等の
包装体に密封し、包装麺とする。The boiled noodle strings are sealed in a package such as a bag or a container made of heat-resistant plastic such as polyethylene or polypropylene to prepare packaged noodles.

【００３６】このとき、通常、雑菌汚染を防止し保存性
をよくするために、処理を施すが、なかでも、麺線をｐ
Ｈ調整液（ｐＨ３程度）に浸漬し、ｐＨを好ましくは
５．０以下、より好ましくは４．５以下に調整した後、
包装体に収容し、密封して９５〜１００℃で２０〜６０
分程度加熱殺菌することが最も好適である。At this time, usually, a treatment is carried out in order to prevent contamination of various bacteria and improve storage stability.
After immersing in an H adjusting solution (pH about 3) and adjusting the pH to preferably 5.0 or less, more preferably 4.5 or less,
20 to 60 at 95 to 100 ℃
Most preferably, it is sterilized by heating for about a minute.

【００３７】このｐＨ調整時に用いる調整液には、グリ
シン等のアミノ酸類や酢酸、乳酸、アジピン酸、クエン
酸等の有機酸、クエン酸ナトリウム、酢酸ナトリウム等
の有機酸塩類が用いられる。特に、静菌性の点では酢酸
が、風味の点では乳酸が好適である。また、上記有機
酸、有機酸塩類、アミノ酸は、２種以上併用すると、更
に効果的である。As the adjusting liquid used for adjusting the pH, amino acids such as glycine, organic acids such as acetic acid, lactic acid, adipic acid and citric acid, and organic acid salts such as sodium citrate and sodium acetate are used. In particular, acetic acid is preferable in terms of bacteriostatic property, and lactic acid is preferable in terms of flavor. Further, it is more effective if two or more kinds of the above-mentioned organic acid, organic acid salt and amino acid are used in combination.

【００３８】上記のようにして得られた包装麺類は、常
温で長期間保存しても麺線内の水分差を維持し、麺の弾
力、腰が悪くなることがなく、良好な食感の麺類が得ら
れる。また、上記ｐＨ調整による保存方法を行うとき、
かん水が使用できないが、本発明の製造法により調製し
た麺類は、かん水を用いていなくても弾力、腰のある食
感の麺類が得られる。The packaged noodles obtained as described above maintain a difference in water content in the noodle strings even when stored at room temperature for a long period of time, and the elasticity and stiffness of the noodles are not deteriorated, and the packaged noodles have a good texture. Noodles are obtained. In addition, when performing the storage method by adjusting the pH,
Although brackish water cannot be used, the noodles prepared by the production method of the present invention can give noodles with elasticity and a chewy texture even without brackish water.

【００３９】本発明の製造法により得られた包装麺類の
喫食は、通常通り、包装体から取り出し、熱水で２分程
度茹で戻しを行うと、喫食することができる。The eating of the packaged noodles obtained by the production method of the present invention can be carried out by removing the packaged noodles from the package and boiling them back with hot water for about 2 minutes as usual.

【００４０】[0040]

【発明の効果】以上のように、本発明の包装麺の製造法
において、高い真空状態で麺原料を混合し、麺線化した
後、この麺線を蒸煮し、次いで、熱水中で茹でるという
一連の工程を経ることにより、常温で長期流通を行って
も、麺線内の水分の均一化を防止することができ、茹で
た直後の良好な食感、風味をもつ麺線が得られる。As described above, in the method for producing packaged noodles of the present invention, the noodle raw materials are mixed in a high vacuum state to form noodle strings, and the noodle strings are steamed and then boiled in hot water. By going through the series of steps, it is possible to prevent the water content in the noodle band from becoming uniform even after long-term distribution at room temperature, and a noodle string having a good texture and flavor immediately after boiling can be obtained. .

【００４１】また、ｐＨ調整のために、かん水を使用で
きない麺厚の薄い中華麺の包装麺においても、麺線中心
部と外側との水分差を維持できるため、１ヶ月以上の長
期にわたって常温で保存しても茹で上げた直後の食感、
風味が維持できる。Also, in the case of thin noodles such as packaged noodles that cannot use brackish water for pH adjustment, the difference in water content between the center and the outside of the noodle band can be maintained at room temperature for a long period of one month or more. The texture immediately after boiling even if preserved,
The flavor can be maintained.

【００４２】したがって、従来、低温流通でも１週間程
度しか、茹で上げた直後の品質を維持できなかった包装
麺の保存性を飛躍的に向上させることができる。特に、
従来、かん水を使用してその特有の食感、風味をだして
いた中華麺においては、本発明により、かん水を用いな
くても良好な食感、風味をだすことができ、ラーメン、
焼きそば用包装麺として長期間常温で流通することがで
きる。Therefore, it is possible to dramatically improve the storability of packaged noodles, which conventionally could maintain the quality immediately after being boiled for about one week even at low temperature circulation. In particular,
Conventionally, in Chinese noodles that have produced a unique texture and flavor using brackish water, according to the present invention, a good texture and flavor can be produced without using brackish water, ramen,
It can be distributed at room temperature for a long time as package noodles for yakisoba.

【００４３】次に、本発明を実施例を挙げて具体的に説
明する。 〈実施例１〉小麦粉１Ｋｇに対して、食塩２０ｇ，色素
０．７ｇ，水２７０ｍｌを加え、真空ミキサー（トウキ
ョーメンキ（株）製）（真空度７００ｍｍＨｇ，１５分
間）で十分に混練し、ロールで麺厚１．３ｍ／ｍの麺帯
とした後、丸刃の２０番で切りだし、麺線とした。この
麺線を、飽和蒸気中、蒸煮圧１．０Ｋｇ／ｃｍ²で６０
秒間蒸煮した後、熱水中（９９〜１００℃）で２分間茹
で上げてかん水を使用しないラーメンタイプの麺を製造
した。Next, the present invention will be specifically described with reference to examples. <Example 1> 20 kg of salt, 0.7 g of pigment, and 270 ml of water were added to 1 kg of flour, and the mixture was sufficiently kneaded with a vacuum mixer (manufactured by Tokyo Menki Co., Ltd.) (vacuum degree 700 mmHg, 15 minutes) and rolled. Then, after making a noodle band having a noodle thickness of 1.3 m / m, it was cut out with a round blade No. 20 to make a noodle band. This noodle band is 60 in saturated steam at a steaming pressure of 1.0 Kg / cm ² .
After steaming for 2 seconds, it was boiled in hot water (99 to 100 ° C.) for 2 minutes to produce ramen-type noodles that did not use brackish water.

【００４４】次に、得られた麺線を、ｐＨ調整液（水
３．４ｌ，乳酸１８ｇ，グリシン１６ｇ，ｐＨ３．１）
に４０秒間浸漬した後、耐熱性のポリ袋に詰め、１００
℃で３０分間加熱殺菌し、常温流通用の包装麺を製造し
た。得られた包装麺を、２５℃で１，２，３，４，５，
６カ月間保存した後、各々約９７℃の湯で２分間茹で戻
しを行い、官能評価を行った。Next, the noodle strings thus obtained were treated with a pH adjusting liquid (3.4 l of water, 18 g of lactic acid, 16 g of glycine, pH 3.1).
After soaking for 40 seconds in a heat-resistant plastic bag,
It was heat-sterilized at 30 ° C. for 30 minutes to produce a packaged noodle for normal temperature distribution. The resulting packaged noodles are 1, 2, 3, 4, 5, at 25 ° C.
After storing for 6 months, each was boiled back in hot water of about 97 ° C. for 2 minutes, and sensory evaluation was performed.

【００４５】なお、官能評価は、専門パネラー２０名に
よって、麺の腰、つるみ、粉感につて、下記のようにし
て５段階評価を行い、その合計得点で表した。 〔腰、つるみ〕５・・・良好 ４・・・やや良好 ３・・・普通 ２・・・やや不良 １・・・不良The sensory evaluation was carried out by 20 professional panelists on the waist, stuffing, and texture of the noodles, and the following five-level evaluation was performed. [Waist and swelling] 5 ... Good 4 ... Slightly good 3 ... Normal 2 ... Slightly bad 1 ... Poor

【００４６】〔粉感〕 ５・・・なし ４・・・若干あり ３・・・あり ２・・・やや多くあり １・・・多くあり その結果を表１に示す。[Dustiness] 5 ... None 4 ... Somewhat 3 ... Yes 2 ... Somewhat 1 ... Many Yes The results are shown in Table 1.

【００４７】表１の結果より、かん水を使用していない
が、弾力、腰のある麺が得られ、また、経時により、
腰、つるみともに、弱まる傾向を示すが、常温６ヵ月保
存後も麺本来の腰、つるみを有しており、良好な食感、
風味を示した。From the results shown in Table 1, although brackish water was not used, elastic and chewy noodles were obtained, and with the passage of time,
Both the waist and the sausage tend to weaken, but the noodles still have the original waist and sausage even after storage at room temperature for 6 months, and have a good texture,
It showed a flavor.

【００４８】〈実施例２〉小麦粉１Ｋｇに対して、食塩
４０ｇ，水３００ｍｌを加え、真空ミキサー（真空度７
００ｍｍＨｇ，１５分間）で十分に混練し、ロールで麺
厚２．５ｍ／ｍの麺帯とした後、角刃の８番で切りだ
し、麺線とした。この麺線を、飽和蒸気中、蒸煮圧１．
０Ｋｇ／ｃｍ²で９０秒間蒸煮した後、熱水中（９９〜
１００℃）で１５分間茹で上げてうどんを製造した。Example 2 To 1 kg of wheat flour, 40 g of salt and 300 ml of water were added, and a vacuum mixer (vacuum degree 7) was used.
After thoroughly kneading at 00 mmHg for 15 minutes, a noodle band having a noodle thickness of 2.5 m / m was rolled, and then cut out with a square blade No. 8 to obtain a noodle band. The noodle strings were steamed in saturated steam at a steam pressure of 1.
After steaming at 0 Kg / cm ² for 90 seconds, hot water (99-
Udon was prepared by boiling at 100 ° C. for 15 minutes.

【００４９】次に、得られた麺線を実施例１と同様のｐ
Ｈ調整液に４０秒間浸漬した後、耐熱性のポリ袋に詰
め、１００℃で３０分間加熱殺菌し、常温流通用の包装
うどんを製造した。Next, the obtained noodle band was treated with the same p
After immersing in the H adjusting solution for 40 seconds, it was packed in a heat-resistant plastic bag and sterilized by heating at 100 ° C. for 30 minutes to produce a packaging udon for normal temperature distribution.

【００５０】得られた包装麺を、２５℃で１，２，３，
４，５，６カ月間保存した後、各々の約９７℃の湯で２
分間茹で戻しを行い、実施例１と同様にして官能評価を
行った。その結果、経時により、腰、つるみともに、弱
まる傾向を示すが、常温６ヵ月保存後も麺本来の腰、つ
るみを有しており、良好な食感、風味を示した。The resulting packaged noodles were 1, 2, 3, at 25 ° C.
After storing it for 4, 5 or 6 months, 2 each with hot water at about 97 ° C
It was boiled back for a minute, and sensory evaluation was performed in the same manner as in Example 1. As a result, both the waist and the sausage tended to weaken with time, but the noodles still had the original waist and sausage even after storage at room temperature for 6 months, and showed a good texture and flavor.

【００５１】〈実施例３〉小麦粉６００ｇとそば粉４０
０ｇとの混合物に対して、食塩３０ｇ，水３１０ｍｌを
加え、真空ミキサー（真空度７００ｍｍＨｇ，１５分
間）で十分に混練し、ロールで麺厚１．５ｍ／ｍの麺帯
とした後、角刃の１４番で切りだし、麺線とした。 次
に、得られた麺線を実施例１と同様な方法で常温流通用
の包装和そばを製造した。<Example 3> 600 g of wheat flour and 40 of buckwheat flour
To the mixture with 0 g, add 30 g of salt and 310 ml of water, knead thoroughly with a vacuum mixer (vacuum degree 700 mmHg, 15 minutes), and make a noodle band with a noodle thickness of 1.5 m / m. It was cut at No. 14 to make noodle strings. Next, the obtained noodle strings were processed in the same manner as in Example 1 to produce packaged Japanese buckwheat noodles for normal temperature distribution.

【００５２】得られた包装麺を、２５℃で１，２，３，
４，５，６カ月間保存した後、各々約９７℃の湯で２分
間茹で戻しを行い、実施例１と同様にして官能評価を行
った。その結果、経時により、腰、つるみともに、弱ま
る傾向を示すが、常温６ヵ月保存後も麺本来の腰、つる
みを有しており、良好な食感、風味を示した。The packaged noodles thus obtained were heated at 25 ° C. for 1,2,3,3.
After storing for 4, 5 and 6 months, each was boiled and returned for 2 minutes in hot water of about 97 ° C., and sensory evaluation was performed in the same manner as in Example 1. As a result, both the waist and the sausage tended to weaken over time, but the noodles still had the original waist and sausage even after storage at room temperature for 6 months, and showed a good texture and flavor.

【００５３】〈比較例１〉真空ミキサー（真空度７００
ｍｍＨｇ）で原料を混合せず、常圧で混合を行った以外
は、実施例１と同様にしてラーメンタイプの包装麺を製
造した。得られた包装麺を、２５℃で１，２，３，４，
５，６カ月間保存した後、各々約９７℃の湯で２分間茹
で戻しを行い、実施例１と同様にして官能評価を行っ
た。その結果、粉感が強く、腰、つるみとも茹で上げた
直後のときのような食感はなく、不良な食感を示した。<Comparative Example 1> Vacuum mixer (vacuum degree 700
(mmHg) A ramen-type packaged noodle was produced in the same manner as in Example 1 except that the raw materials were not mixed at a normal pressure. The resulting packaged noodles are 1, 2, 3, 4, at 25 ° C.
After storing for 5 to 6 months, each was boiled and returned in hot water at about 97 ° C. for 2 minutes, and sensory evaluation was performed in the same manner as in Example 1. As a result, the powdery texture was strong, and there was no texture like immediately after boiled up on both the waist and the swallow, and a poor texture was exhibited.

【００５４】〈比較例２〉麺線を６０秒間蒸煮しない以
外は、実施例１と同様にしてラーメンタイプの包装麺を
製造した。得られた包装麺を、２５℃で１，２，３，
４，５，６カ月間保存した後、各々約９７℃の湯で２分
間茹で戻しを行い、実施例１と同様にして官能評価を行
った。その結果、粉感は感じないが、腰、つるみともな
く、茹で伸びした食感となった。Comparative Example 2 A ramen-type packaged noodle was produced in the same manner as in Example 1 except that the noodle strings were not steamed for 60 seconds. The resulting packaged noodles are 1, 2, 3, at 25 ° C.
After storing for 4, 5 and 6 months, each was boiled and returned in hot water of about 97 ° C. for 2 minutes, and sensory evaluation was performed in the same manner as in Example 1. As a result, it did not have a powdery feel, but did not have a waist or swelling, and had a texture that was boiled and stretched.

【００５５】〈比較例３〉熱水で２分間茹で上げをしな
い以外は、実施例１と同様にしてラーメンタイプの包装
麺を製造した。得られた包装麺を、２５℃で１，２，
３，４，５，６カ月間保存した後、各々約９７℃の湯で
２分間茹で戻しを行い、実施例１と同様にして官能評価
を行った。その結果、澱粉の膨潤不良の食感を示し、澱
粉の老化したぼそぼそとした食感となった。Comparative Example 3 A ramen-type packaged noodle was produced in the same manner as in Example 1 except that boiling was not carried out for 2 minutes with hot water. The resulting packaged noodles were
After storing for 3, 4, 5 and 6 months, each was boiled and returned in hot water of about 97 ° C. for 2 minutes, and sensory evaluation was performed in the same manner as in Example 1. As a result, the starch had a poor swelling texture, and the starch had an aged texture.

【００５６】また、実施例１と比較例１〜３について、
その評価結果をグラフ（図１〜３）に表した。Regarding Example 1 and Comparative Examples 1 to 3,
The evaluation results are shown in graphs (FIGS. 1 to 3).

【００５７】[0057]

【表１】 [Table 1]

【図面の簡単な説明】[Brief description of drawings]

【図１】麺線の腰についての経時的変化の評価を示した
曲線図。FIG. 1 is a curve diagram showing the evaluation of changes over time in the waist of noodle strings.

【図２】麺線のつるみについての経時的変化の評価を示
した曲線図。FIG. 2 is a curve diagram showing the evaluation of changes over time in the swelling of noodle strings.

【図３】麺線の粉感についての経時的変化の評価を示し
た曲線図。FIG. 3 is a curve diagram showing the evaluation of changes over time in the powdery feeling of noodle strings.

Claims (1)

【特許請求の範囲】[Claims] 【請求項１】下記工程を順次備えてなることを特徴とす
る包装麺類の製造法。 （Ａ）穀粉を主体とする麺原料に加水し、減圧環境下で
混練した後、この混和物を麺線化する工程。 （Ｂ）上記麺線を飽和蒸気によって蒸煮する工程。 （Ｃ）上記蒸煮した麺線を熱水中で茹でる工程。 （Ｄ）茹で上げた麺線を包装体に収容し、包装する工
程。1. A method for producing packaged noodles, which comprises the following steps in order. (A) A step of hydrating a noodle raw material composed mainly of cereal flour, kneading the mixture in a reduced-pressure environment, and then forming the mixture into noodle strings. (B) A step of steaming the noodle strings with saturated steam. (C) A step of boiling the steamed noodle strings in hot water. (D) A step of accommodating the boiled noodle strings in a package and packaging.