JPH05344856A - Preparation of chinese vermicelli thermally sterilized under pressure - Google Patents
Preparation of chinese vermicelli thermally sterilized under pressureInfo
- Publication number
- JPH05344856A JPH05344856A JP3005813A JP581391A JPH05344856A JP H05344856 A JPH05344856 A JP H05344856A JP 3005813 A JP3005813 A JP 3005813A JP 581391 A JP581391 A JP 581391A JP H05344856 A JPH05344856 A JP H05344856A
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- JP
- Japan
- Prior art keywords
- noodles
- noodle
- pressure
- dough
- strings
- 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.)
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Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、加圧加熱殺菌処理を施
したラーメンの製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing ramen that has been subjected to pressure heat sterilization treatment.
【０００２】[0002]
【従来の技術】従来、加圧加熱殺菌処理麺の製造方法と
しては、特開昭６１−１８１３５０号公報や特開平２−
２００１５６号公報等に開示された種々の方法が知られ
ている。しかしながら、こうした従来の加圧加熱殺菌処
理麺の製造方法には、得られる麺に十分なコシがないと
の問題点があった。こうした問題点は、ラーメン等のス
ープと共に喫食するタイプの麺の場合に特に顕著であっ
た。2. Description of the Related Art Conventionally, as a method for producing pressure-heated and sterilized noodles, JP-A-61-181350 and JP-A-2-
Various methods disclosed in Japanese Patent Publication No. 200156 are known. However, such a conventional method for producing pressure-heated and sterilized noodles has a problem that the obtained noodles do not have sufficient elasticity. Such a problem was particularly remarkable in the case of noodles of the type eaten with soup such as ramen.
【０００３】本出願人は、十分なコシを有する加圧加熱
殺菌処理麺を製造する方法として、茹処理後に冷却処理
を施すことを骨子とする方法について既に特許出願して
いる（特願平２−４６９４０号）。そこで、該方法を上
記ラーメン等のスープと共に喫食するタイプの加圧加熱
殺菌処理麺について採用したところ、確かにコシは向上
するものの、さらにコシの強いものが好ましいことが判
明した。The applicant of the present invention has already applied for a patent for a method of manufacturing a noodle under pressure heat sterilization treatment having a sufficient elasticity, which mainly involves cooling treatment after boiling treatment (Patent application No. 2). -46940). Therefore, when the method was applied to the noodles under pressure heat sterilization treatment of the type that is eaten together with the soup such as the ramen, it was found that although the firmness is certainly improved, the stronger one is preferable.
【０００４】そこで、本発明者等はこうしたスープと共
に喫食するタイプの加圧加熱殺菌処理麺のコシを強くす
る方法について鋭意研究を行った結果、スープと共に喫
食するタイプの麺の場合には、加圧加熱殺菌処理麺は加
圧加熱殺菌処理を施さない常法により得られた麺と比較
して、加圧加熱殺菌処理によるダメージがあることに加
えて、麺線の表面部分と中心部分との水分差が小さくな
ることがコシが低下する大きな要因であることを見出し
た。すなわち、加圧加熱殺菌処理を施さない常法により
得られた麺は、表面部分の水分が高いのに対して中心部
分の水分が低くこれが中心部分の硬さ、いわゆるコシに
なっていたのである。これに対して、加圧加熱殺菌処理
麺は加圧加熱殺菌を行うことにより麺線全体の水分がほ
ぼ均一になる結果、熱湯により短時間の加温処理をした
だけでは、麺線の表面部分と中心部分との水分差がさほ
ど大きくならず、加圧加熱殺菌処理のダメージと相俟っ
て十分なコシを有するものとはならなかったのである。Accordingly, the inventors of the present invention have conducted earnest research on a method of strengthening the elasticity of pressure-heated and sterilized noodles of the type eaten with soup, and as a result, in the case of noodles of the type eaten with soup, Compared with noodles obtained by a conventional method which is not subjected to pressure heat sterilization, pressure heat sterilization treated noodles are damaged by pressure heat sterilization, and in addition, the noodles have a surface portion and a central portion. It was found that the decrease in water content is a major factor in reducing the stiffness. That is, the noodles obtained by a conventional method which is not subjected to pressure heat sterilization treatment had a high water content in the surface portion and a low water content in the central portion, which was the hardness of the central portion, which was so-called firmness. .. On the other hand, the pressure-heated and sterilized noodles have a substantially uniform moisture content when subjected to pressure-and-heat sterilization. The difference in water content between the center and the central part was not so large, and combined with the damage of the pressure heat sterilization treatment, it did not have sufficient elasticity.
【０００５】本発明者は、スープと共に喫食するタイプ
の麺の中でもラーメンについて充分なコシを有する加圧
加熱殺菌処理麺を得るべく鋭意研究を行った結果、前記
した構成に加えて麺線の生地pHが8.０以上、好ましくは
8.５以上になるようにかん水を加えることによりコシの
強い加圧加熱殺菌処理ラーメンを得ることができること
を見出したが、該方法を実施したところ加圧加熱殺菌処
理時に、麺線に褐変が顕著に生じるとの問題点が生じ
た。The present inventor has conducted earnest studies to obtain a noodle under pressure heat sterilization treatment which has sufficient elasticity for ramen among the noodles of the type eaten with soup, and as a result, in addition to the above-mentioned constitution, the noodle band dough pH above 8.0, preferably
It was found that by adding brackish water to a pH of 8.5 or more, it is possible to obtain a ramen that is strongly heat-sterilized under pressure and heat. However, when the method was performed, the noodle strings turned brown during pressure-heat-sterilization. There was a problem that it occurred remarkably.
【０００６】[0006]
【発明が解決しようとする課題】本発明は、得られる加
圧加熱殺菌処理ラーメンが充分なコシを有すると共に、
ラーメン独特の風味を損うことなく上記問題を解決し得
るラーメンの製造方法を提供することを目的とする。DISCLOSURE OF THE INVENTION The present invention provides that the obtained pressure-heat-sterilized ramen has sufficient elasticity,
It is an object of the present invention to provide a method for producing ramen that can solve the above problems without impairing the unique flavor of ramen.
【０００７】[0007]
【課題を解決するための手段】本発明は、ラーメン生地
のpHを8.０以上に調整した後、麺線を得、これを茹でた
後、冷却処理し、次いで所定温度以下の有機酸水溶液に
浸漬して所定範囲のpHに調整することにより、上記目的
を達成できるとの知見によりなされたのである。[Means for Solving the Problems] According to the present invention, after adjusting the pH of the ramen dough to 8.0 or higher, noodle strings are obtained, boiled and then cooled, and then an organic acid aqueous solution at a predetermined temperature or lower is obtained. It was made based on the finding that the above object can be achieved by immersing in and adjusting the pH within a predetermined range.
【０００８】すなわち、本発明は、（ａ）小麦粉と得ら
れる生地のpHが8.０以上となる量のかん水を含む原料を
混捏してラーメン生地を調製する工程、（ｂ）上記生地
から麺線を調製する工程、（ｃ）上記麺線に茹処理を行
う工程、（ｄ）上記麺線に冷却処理を施す工程、（ｅ）
上記麺線を４５℃以下の有機酸水溶液に浸漬させ、該麺
線のpHを6.４〜7.８にpH調整する工程、（ｆ）上記麺線
に加圧加熱殺菌処理を施す工程を採用することを特徴と
する加圧加熱殺菌処理ラーメンの製造方法を提供する。That is, according to the present invention, (a) a step of kneading a raw material containing wheat flour and a raw material containing brackish water in an amount such that the pH of the obtained dough is 8.0 or more, and (b) preparing noodles from the dough A step of preparing a line, (c) a step of boiling the noodle band, (d) a step of cooling the noodle band, (e)
A step of immersing the noodle strings in an organic acid aqueous solution at 45 ° C. or lower to adjust the pH of the noodle strings to 6.4 to 7.8; (f) a step of subjecting the noodle strings to a sterilization treatment under pressure and heat. Provided is a method for producing a ramen treated under pressure and heat sterilization, which is adopted.
【０００９】本発明では、先ず、工程（ａ）において、
小麦粉に必要により澱粉、着色料、卵白、ガム類等を加
えた原料に、予め食塩及びかん水を、得られる生地pHが
8.０以上、好ましくは8.５以上、特に好ましくは8.５〜
１0.５となる量溶解した水を添加し、常法により混捏し
て生地を調製する。生地pHが8.０を下回る場合には、得
られる加圧加熱殺菌処理ラーメンのコシが充分なものと
ならないと共に、得られる加圧加熱殺菌処理ラーメンの
風味かやや粉っぽいものとなる傾向にある。尚、本明細
書中「pH」は、生地又は麺線１０ｇに純水５０ｇを加え
ホモジナイザーで２〜2.５分間粉砕して４〜５分間放置
させた後の上澄液のpHである。このpHはガラス電極pHメ
ーターを用いて容易に測定することができる。In the present invention, first, in step (a),
Starch, colorant, egg white, gums, etc. are added to wheat flour as needed, salt and brine are added to the raw material beforehand, and the obtained dough pH is
8.0 or higher, preferably 8.5 or higher, particularly preferably 8.5-
Dissolved water in an amount of 10.5 is added and kneaded by a conventional method to prepare a dough. When the dough pH is below 8.0, the obtained pressure-heat-sterilized ramen does not have sufficient elasticity, and the obtained pressure-heat-sterilized ramen tends to have a flavor or a slightly powdery texture. is there. In addition, in this specification, "pH" is pH of the supernatant liquid after adding 50g of pure water to 10g of dough or noodle strings, grind | pulverizing with a homogenizer for 2 to 2.5 minutes, and leaving to stand for 4 to 5 minutes. This pH can be easily measured using a glass electrode pH meter.
【００１０】次いで、工程（ｂ）において得られた生地
を常法により圧延及び／又は展延して麺帯にした後切り
出すか或いは生地を押し出し成形し、麺線を得る。Then, the dough obtained in the step (b) is rolled and / or spread by a conventional method to make a noodle strip, which is then cut out or the dough is extruded to obtain a noodle band.
【００１１】次に、得られた麺線を必要によりウェービ
ングする。これにより、得られるレトルトラーメンの麺
線どうしの結着を有効に防止することができ、また調理
時のほぐれもより良好にすることができる。次に、得ら
れた麺線に必要により蒸煮処理を施す。この工程は、主
に前記ウェービングを行った場合にウェーブを固定する
ために行うのであるが、上記ウェービングを行わない場
合にも、得ようとする麺線の食感の調整のため等に採用
することもできる。Next, the obtained noodle strings are waving if necessary. Thereby, the binding between the noodle strings of the obtained retort ramen can be effectively prevented, and the unraveling during cooking can be further improved. Next, the noodle strings thus obtained are subjected to a steaming treatment, if necessary. This step is mainly performed for fixing the wave when the waving is performed, but even when the waving is not performed, it is used for adjusting the texture of the noodle strings to be obtained, etc. You can also
【００１２】この場合、蒸煮の条件は、原料配合・麺線
の水分・麺線の太さ・後工程の茹条件・得ようとするラ
ーメンの食感等により異なるものであるが、例えば、切
り刃＃１８〜２４番で切り出しを行うラーメンの場合、
９０℃以上で３０秒以上好ましくは９７〜１０３℃で１
分〜３分が望ましい。次に、必要により麺線を例えば３
０〜５０cm等の適当な長さに切断する。該切断処理は蒸
煮前に行うこともできる。[0012] In this case, the steaming conditions vary depending on the raw material composition, the water content of the noodle strings, the thickness of the noodle strings, the boiling conditions in the subsequent steps, the texture of the ramen to be obtained, and the like. In the case of ramen that cuts with blade # 18-24,
90 ° C or higher, 30 seconds or longer, preferably 97 to 103 ° C, 1
Minutes to 3 minutes is desirable. Next, if necessary, add noodle strips to, for example, 3
Cut to an appropriate length such as 0 to 50 cm. The cutting treatment can be performed before steaming.
【００１３】次いで、工程（ｃ）として上記麺線に茹処
理を行う。この場合、前記した如く調製された生麺又は
蒸煮麺を使用するのであるが、その他にも蒸煮麺又は茹
麺に乾燥処理を施し乾麺としたものを使用することもで
きる。Next, in step (c), the noodle strings are boiled. In this case, the raw noodles or steamed noodles prepared as described above are used, but it is also possible to use steamed noodles or boiled noodles subjected to a drying treatment to obtain dried noodles.
【００１４】本発明においては、上記茹の工程において
麺線の茹を実質的に完了する（麺線が喫食可能になるま
で茹る）ように行うことが好ましい。これにより、茹を
行わず後工程の加圧加熱殺菌処理時に茹を行わせる場合
と比較して、得られる加圧加熱殺菌処理ラーメンの風味
及び食感を茹麺本来のものと同等の良好なものとするこ
とができる。茹条件は、９０℃以上、好ましくは９５℃
以上の温度で茹上り後の麺線水分が５５〜７０重量％、
好ましくは６２〜６８重量％となるように行うのがよ
い。上記範囲を下回る場合には、得られる加圧加熱殺菌
処理ラーメンは穀粉臭の低減が充分でなく、風味の良く
ないものとなる傾向があり、一方上記範囲を越える場合
には得られる加圧加熱殺菌処理ラーメンの食感が充分に
コシのあるものとならない傾向にある。In the present invention, it is preferable that the noodles are boiled substantially in the above boiling step (boiled until the noodles can be eaten). Thereby, compared to the case of performing boiled during the pressure heating sterilization process of the subsequent step without boiled, the flavor and texture of the obtained pressure heat sterilization treated ramen are equivalent to those of the original boiled noodles. Can be something. The boiling conditions are 90 ° C or higher, preferably 95 ° C.
The noodle string content after boiling at the above temperature is 55 to 70% by weight,
It is preferably carried out so as to be 62 to 68% by weight. When the content is below the above range, the pressure heat sterilization treated ramen obtained does not sufficiently reduce the odor of flour and tends to have an unfavorable taste. On the other hand, when the content exceeds the above range, the pressure heat obtained is exceeded. The texture of sterilized ramen tends not to be sufficiently firm.
【００１５】次に、工程（ｄ）において上記麺線を冷却
処理する。該工程を採用することにより、得られる加圧
加熱殺菌処理ラーメンがコシのある食感となると共に、
麺線どうしの結着を有効に防止し得、調理時等のほぐれ
の良好となる。これは、冷却により澱粉ゲルが強化され
るためであると推定される。また、麺線の過剰な吸水を
止める作用を奏する。Next, in step (d), the noodle strings are cooled. By adopting this step, the resulting pressure-heated sterilization-treated ramen has a firm texture and,
It is possible to effectively prevent the noodles from binding to each other, and to improve the unraveling during cooking. It is presumed that this is because the starch gel is strengthened by cooling. In addition, it also has an effect of stopping excessive water absorption of the noodle strings.
【００１６】上記冷却の方法は、麺線を冷却し得るもの
であれば特に制限されず、例えば麺線を水冷却する方
法、炭酸ガス又は空気等の冷気を吹き付ける方法等があ
るが、水冷却する方法を採用すると、茹麺表面のぬめり
を除去することができ、麺線どうしの結着を更に有効に
防止することができ、且つ調理時等のほぐれや喫食時の
口当りを更に良好となし得る点で望ましい。水冷却する
方法としては、具体的には茹麺に水シャワー（滝状に流
す水の中に茹麺を通過させる場合を含む）する方法、流
水又は静水中に浸漬する方法及び該上記２方法を併用す
る方法等があるが、最後の方法が前述した効果の点及び
麺線の冷却を短時間で行うことができる点で最も望まし
い。The cooling method is not particularly limited as long as it can cool the noodle strips, and examples thereof include a method of cooling the noodle strips with water and a method of blowing cold air such as carbon dioxide gas or air. By adopting the method, it is possible to remove the slimyness of the surface of the boiled noodles, it is possible to more effectively prevent the binding of the noodle strings, and the looseness during cooking and the mouthfeel during eating are further improved. Desirable in terms of gaining. As a method for cooling with water, specifically, a method of showering water on the noodles (including a case of passing the noodles in water flowing in a waterfall shape), a method of immersing in boiling water or still water, and the above-mentioned 2 methods Among them, the last method is the most preferable in terms of the effects described above and the fact that the noodle strings can be cooled in a short time.
【００１７】上記冷却の条件は、茹麺の品温が冷却開始
後６０秒以内、好ましくは３０秒以内に４０℃以下、望
ましくは１０〜３０℃、更に望ましくは１０〜２５℃に
なるようにすることが適当である。前記した茹麺に水シ
ャワーする方法及び流水又は静水中に浸漬する方法を併
用する場合、５〜４０℃、好ましくは５〜２５℃の水
を、茹麺１００ｇに対して0.１〜１０リットル／秒、好
ましくは0.３〜２リットル／秒の割合で５〜３０秒、好
ましくは５〜１５秒間滴下又は水シャワーした後、５〜
４０℃、好ましくは５〜２５℃の水に１０〜１２０秒、
好ましくは１５〜６０秒間浸漬するのがよい。The cooling conditions are such that the product temperature of the boiled noodles is 40 ° C. or lower, preferably 10 to 30 ° C., more preferably 10 to 25 ° C. within 60 seconds, preferably within 30 seconds after the start of cooling. Is appropriate. When the method of showering water with the above-mentioned boiled noodles and the method of soaking in running water or still water are used in combination, water of 5 to 40 ° C., preferably 5 to 25 ° C., is 0.1 to 10 liters per 100 g of boiled noodles. / Sec, preferably 5 to 30 seconds, preferably 5 to 15 seconds at a rate of 0.3 to 2 liters / second, and then 5 to 5 seconds
10 to 120 seconds in water at 40 ° C, preferably 5 to 25 ° C,
It is preferable to soak for 15 to 60 seconds.
【００１８】次に、工程（ｅ）において上記麺線を４５
℃以下、好ましくは５〜３５℃の有機酸水溶液に浸漬
し、麺線のpHが6.４〜7.８となるように調整する。上記
有機酸水溶液の温度が上記温度を上回る場合、麺線に過
剰に吸水を招き、得られる加圧加熱殺菌処理ラーメンの
コシがそこなわれる傾向にあり、一方のpHが前記した範
囲を下回る場合、得られる加圧加熱殺菌処理ラーメンは
ラーメン独特の風味が損なわれる傾向にあり、一方上記
範囲を越える場合、褐変の防止効果が低下する傾向にあ
る。上記有機酸水溶液に使用する有機酸としては、例え
ばリンゴ酸、クエン酸、酒石酸のカルボン酸等が挙げら
れるが0.１〜2.０％水溶液として用いるのがよい。該水
溶液への浸漬時間としては１５秒〜１分間が例示され
る。Next, in step (e), the noodle strings are treated with 45
The noodle strings are immersed in an organic acid aqueous solution at a temperature of not higher than 0 ° C, preferably 5 to 35 ° C, and adjusted so that the pH of the noodle strings is 6.4 to 7.8. If the temperature of the organic acid aqueous solution is higher than the temperature, invites excessive water absorption in the noodle strings, tend to be damaged by the pressure heating sterilization treatment ramen obtained, if one pH is less than the above range The obtained pressure-heat sterilized ramen tends to impair the unique flavor of ramen, while when it exceeds the above range, the effect of preventing browning tends to decrease. Examples of the organic acid used in the organic acid aqueous solution include carboxylic acids such as malic acid, citric acid and tartaric acid, but it is preferable to use it as a 0.1 to 2.0% aqueous solution. The immersion time in the aqueous solution is, for example, 15 seconds to 1 minute.
【００１９】次に、該麺線を水切り後、必要によりほぐ
す。その際又はその後、麺線に油脂及び／又は乳化液を
付着させることもできる。これにより、麺線どうしの結
着を有効に防止し得、麺線のほぐれを一層良好とするこ
とができる。この場合、油脂単独で使用すると分散性が
充分でなく油脂の使用量によっては脂っこい食感となる
ことがあり、一方、乳化液の単独使用の場合、所望の油
脂量となるように乳化液を付着させると、乳化液中の水
により茹麺への過剰な吸水を招き食感が低下する場合が
あるので、こうした問題の少ない油脂及び乳化液の併用
が実用上最も好ましい。Next, the noodle strings are drained and then loosened if necessary. At that time or after that, oil and / or emulsion may be attached to the noodle strings. This makes it possible to effectively prevent the noodle strings from binding to each other and further improve the unraveling of the noodle strings. In this case, if the fats and oils are used alone, the dispersibility is not sufficient and the product may have a greasy texture depending on the amount of the fats and oils used.On the other hand, when the emulsions are used alone, the emulsion is adjusted to a desired amount of fats and oils. If they are attached, the water in the emulsion may cause excessive water absorption in the boiled noodles and the texture may be deteriorated. Therefore, the combined use of oils and fats and emulsions that are less problematic is most preferable in practice.
【００２０】上記油脂の種類としては、食用の油脂であ
れば特に制限されず、例えばラード・ヘッド等の動物油
及び例えば綿実油・大豆油・菜種油・椿油・パーム油等
の植物油が好適に利用できる。また、使用量としては、
油脂単独で使用する場合、茹麺１００重量部に対して0.
２〜８重量部、好ましくは0.５〜２重量部が適当であ
る。The type of the above-mentioned oil and fat is not particularly limited as long as it is an edible oil and fat, and animal oils such as lard head and vegetable oils such as cottonseed oil, soybean oil, rapeseed oil, camellia oil and palm oil can be preferably used. Also, as the usage amount,
When using oils and fats alone, it is 0 for 100 parts by weight of boiled noodles.
2 to 8 parts by weight, preferably 0.5 to 2 parts by weight are suitable.
【００２１】また、乳化液はＯ／Ｗ型のものを使用する
ことができる。乳化液に使用する油脂としては上記した
ものを用いれば良く、一方乳化剤としては例えばレシチ
ン、ショ糖脂肪酸エステル等が好適に使用できる。ま
た、上記乳化液中の油脂：水の比率（重量比）は１：９
９〜５０：５０、好ましくは６：９４〜５０：５０が適
当である。５０：５０より水の比率が低くなる場合に
は、乳化液を調製するのが困難になる傾向がある。ま
た、使用量としては、乳化液単独で使用する場合、茹麺
１００重量部に対して約0.５〜１０重量部が適当であ
る。The emulsion may be of the O / W type. As the oil and fat used in the emulsion, the above-mentioned ones may be used, while as the emulsifier, lecithin, sucrose fatty acid ester and the like can be preferably used. Further, the ratio of oil / fat: water (weight ratio) in the emulsion is 1: 9.
9 to 50:50, preferably 6:94 to 50:50 are suitable. If the water ratio is lower than 50:50, it tends to be difficult to prepare an emulsion. When the emulsion is used alone, the amount of use is appropriately about 0.5 to 10 parts by weight with respect to 100 parts by weight of boiled noodles.
【００２２】また、上記油脂と乳化液とを併用する場
合、使用量としては茹麺１００重量部に対して乳化液0.
５〜1.５重量部及び油脂0.５〜2.０重量部が適当であ
る。更に、上記範囲で乳化液と油脂全体で使用する油
脂：水の比率を５０：５０より水の比率を低くなるよう
に、乳化液の配合、乳化液及び油脂の使用量を決定する
ことにより、同量の油脂を含有する乳化液を単独で使用
する場合と比較して茹麺に余剰の水を吸着させることな
く、茹麺の過度の膨潤を有効に防止することができる。
上記油脂及び／乳化液の付着方法としては、特に制限さ
れず、噴霧・浸漬・塗布等の手段がある。When the oil and fat and the emulsion are used in combination, the amount of the emulsion to be used is 100 parts by weight of the boiled noodles.
5 to 1.5 parts by weight and fats and oils of 0.5 to 2.0 parts by weight are suitable. Further, by determining the blending ratio of the emulsion, the amount of the emulsion and the oil and fat to be used so that the ratio of the oil and water used in the emulsion and the oil and fat as a whole in the above range is lower than 50:50. Excessive swelling of the boiled noodles can be effectively prevented without adsorbing excess water to the boiled noodles, as compared with the case where an emulsion containing the same amount of oil and fat is used alone.
The method for applying the oil and fat and / or the emulsion is not particularly limited, and means such as spraying, dipping, and coating may be used.
【００２３】次に、得られた麺線を耐熱性を有する袋に
充填するが、この際、麺線の水分は上記した茹上り後の
麺線の水分範囲にあることが望ましい。また、上記耐熱
性の袋は、加圧加熱殺菌に耐え得る耐熱性を有するもの
であればすべて使用することができる。一例としてナイ
ロン、ポリプロピレン等の合成樹脂製のレトルトパウチ
等がある。次に、必要により袋中の空気を窒素ガス・炭
酸ガス等の不活性ガスと置換した後、袋の開口部をヒー
トシール等の手段により密封する。Next, the obtained noodle strips are filled in a bag having heat resistance. At this time, the water content of the noodle strips is preferably within the above-mentioned water content range of the noodle strips after boiling. Any heat resistant bag can be used as long as it has heat resistance to withstand sterilization by heating under pressure. As an example, there is a retort pouch made of synthetic resin such as nylon or polypropylene. Next, if necessary, the air in the bag is replaced with an inert gas such as nitrogen gas or carbon dioxide gas, and then the opening of the bag is sealed by means such as heat sealing.
【００２４】この場合、袋の含気率（密封後の袋内部の
気体の体積／密封後の袋の全容積）としては４０容量％
以下、好ましくは２０〜３５容量％、更に２５〜３５容
量％が適当である。４０容量％を越える場合には、殺菌
効率が低下すると共に得られる製品が嵩高くなる傾向に
ある。一方、２０容量％を下回る場合には、麺線のほぐ
れの良さが低下する傾向にある。In this case, the air content of the bag (volume of gas inside the bag after sealing / total volume of bag after sealing) is 40% by volume.
Below, preferably 20 to 35% by volume, more preferably 25 to 35% by volume. If it exceeds 40% by volume, the sterilization efficiency tends to be low and the product obtained tends to be bulky. On the other hand, when it is less than 20% by volume, the goodness of loosening of noodle strings tends to decrease.
【００２５】尚、袋のかわりに包装体として容器を採用
することもできる。この場合、例えば容器にスープを注
入しそのまま電子レンジ等で加熱して喫食することがで
きる。該容器としては、例えばポリエチレン、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
積層物でつくられたカップ状或いは丼状のものが好まし
く、蓋体としてもポリエチレン、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でつく
られたフィルムを使用することが好ましい。この場合、
含気率は、例えば２５〜８０容量％、好ましくは３５〜
６５容量％であることが麺線相互の付着の防止及び喫食
に際して十分量のスープを注入する空間がある点で好ま
しい。Instead of the bag, a container may be used as a package. In this case, for example, the soup can be poured into a container and heated as it is in a microwave oven or the like for eating. The container is preferably a cup-shaped or bowl-shaped container made of a single layer or a laminate of polyethylene, polystyrene, polypropylene, polyester, etc., and the lid is also a single layer of polyethylene, polystyrene, polypropylene, polyester, etc. It is preferable to use a film made of an article or a laminate. in this case,
The air content is, for example, 25 to 80% by volume, preferably 35 to
The content of 65% by volume is preferable in terms of preventing the noodle strings from sticking to each other and providing a space for pouring a sufficient amount of soup at the time of eating.
【００２６】次に、工程（ｆ）において上記袋又は容器
等の包装体に加圧加熱殺菌処理を施す。この場合、加圧
加熱殺菌処理の条件としては、殺菌温度１２０〜１３５
℃、Ｆ0 値約４以上が例示できる。Next, in the step (f), the package such as the bag or the container is subjected to pressure heat sterilization treatment. In this case, the conditions for the pressure heat sterilization treatment are sterilization temperatures of 120 to 135.
For example, a C and F 0 value of about 4 or more can be exemplified.
【００２７】加圧加熱殺菌処理方法としては、加圧加熱
殺菌処理中の加圧加熱殺菌処理槽内の圧力を包装体内部
の圧力にできるだけ一致させる、いわゆる定差圧式殺菌
法であることが調理時等の麺線のほぐれをより一層良好
とする上で望ましい。その場合、条件としては、加圧加
熱殺菌処理時の包装体内の圧力と加圧加熱殺菌処理槽内
の圧力との差圧（又は被殺菌食品品温の飽和水蒸気圧と
空気の膨脹圧の和と加圧加熱殺菌処理槽内の圧力との差
圧）が−0.５〜＋0.５kg／cm2 、好ましくは−0.３〜＋
0.３kg/cm2となるよう加圧加熱殺菌処理を行うことが適
当である。The pressure heat sterilization method is a so-called constant differential pressure type sterilization method in which the pressure in the pressure heat sterilization tank during the pressure heat sterilization treatment is matched to the pressure inside the package as much as possible. It is desirable in order to make the noodle strings looser even more at times. In that case, as the condition, the pressure difference between the pressure in the package during the pressure heat sterilization treatment and the pressure in the pressure heat sterilization treatment tank (or the sum of the saturated steam pressure of the food temperature to be sterilized and the inflation pressure of air). And the pressure in the pressure heat sterilization tank is -0.5 to +0.5 kg / cm 2 , preferably -0.3 to +
It is appropriate to perform pressure heat sterilization treatment so that the pressure becomes 0.3 kg / cm 2 .
【００２８】[0028]
【発明の効果】本発明によれば、十分なコシの強さを有
するとともに褐変のない加圧加熱殺菌処理ラーメンが製
造できる。EFFECTS OF THE INVENTION According to the present invention, it is possible to produce a pressurized heat sterilization treated ramen which has a sufficient strength and is not browned.
【００２９】[0029]
実施例１ 強力粉２４００重量部、馬鈴薯澱粉６００重量部に、か
ん水４５重量部、水９９０重量部、食塩３０重量部から
なる溶液を加えて混捏し、ドウ（ラーメン生地）を調製
した。次いで、得られたドウを圧延成形して、得られた
麺帯を切り刃（丸型＃２０番）により切り出し、麺線を
得た。得られた麺線のpHは8.９であった。次いで、得ら
れた麺線にウェーブを付け、その後約１００℃で１００
秒間蒸煮処理を施した。その後、麺線に約９８℃の条件
で３０秒間茹処理を行い、茹麺を得た。得られた茹麺の
水分は５８重量％であった。次いで、湯を切り上記茹麺
に１５℃の水を、茹麺１００ｇに対して0.５リットル／
秒の割合で１０秒間シャワーした後、２０℃の水に３０
秒間浸漬した。水浸漬後の茹麺の品温は約２１℃であ
り、また、水切り後の麺線の水分は５8.５重量％であっ
た。次いで、該茹麺を３０℃のリンゴ酸水溶液（1.２
％）に３０秒間浸漬した。得られた麺線のpHは6.８であ
った。次に、茹麺を２００ｇづつポリプロピレン製のレ
トルトパウチ（１４０×１７０mm）に充填し、その後、
該レトルトパウチに８５mlの空気が残るようにヒートシ
ールした。次いで、上記レトルトパウチを加圧加熱殺菌
時の袋内の圧力と加圧加熱殺菌処理槽内の圧力との差圧
が−0.３〜＋0.３kg/cm2となるように、殺菌温度１２１
℃、Ｆ0 １０以上の条件で加圧加熱殺菌処理し、加圧加
熱殺菌処理ラーメンを得た。Example 1 A dough (ramen dough) was prepared by kneading 2400 parts by weight of strong flour and 600 parts by weight of potato starch with a solution consisting of 45 parts by weight of brine, 990 parts by weight of water and 30 parts by weight of salt and kneading. Then, the obtained dough was roll-formed, and the obtained noodle strips were cut out with a cutting blade (round shape # 20) to obtain noodle strings. The pH of the obtained noodle band was 8.9. Then, the obtained noodle strings are waved, and then 100 at about 100 ° C.
It was steamed for a second. Then, the noodle strings were boiled for 30 seconds at about 98 ° C. to obtain boiled noodles. The water content of the obtained boiled noodles was 58% by weight. Then, the hot water is removed, and water at 15 ° C. is added to the above-mentioned boiled noodles at 0.5 liter / 100 g of boiled noodles
After showering for 10 seconds at a rate of 30 seconds, put in water at 20 ° C for 30 seconds.
Soaked for 2 seconds. The water temperature of the boiled noodles after soaking in water was about 21 ° C., and the water content of the noodle strings after draining was 58.5% by weight. Then, the boiled noodles were treated with an aqueous solution of malic acid at 30 ° C (1.2
%) For 30 seconds. The pH of the obtained noodle band was 6.8. Next, 200 g each of boiled noodles was filled in a polypropylene retort pouch (140 x 170 mm), and then
The retort pouch was heat-sealed so that 85 ml of air remained. Then, the retort pouch is sterilized at a sterilization temperature of 121 so that the pressure difference between the pressure in the bag and the pressure in the pressure sterilization treatment tank during the pressure heat sterilization is −0.3 to +0.3 kg / cm 2.
Pressurized heat sterilization treatment was performed under conditions of ° C and F 0 10 or higher to obtain a pressurized heat sterilization treatment ramen.
【００３０】得られた加圧加熱殺菌処理ラーメンを袋か
ら出し沸騰水中で1.５分間加温した。次いで、沸騰水か
ら取り出し、湯切り後別途加温したラーメンスープ２５
０ｇの入った丼に入れ、喫食した。得られたラーメン
は、褐変が有効に防止されており、穀粉臭のない風味が
良好なもので、更に十分なコシを有するものであった。
また、その調理時のほぐれは良好なものであった。The obtained pressure-heat-sterilized ramen was taken out of the bag and heated in boiling water for 1.5 minutes. Next, take out from boiling water, ramen soup 25 separately heated after boiling
I put it in a bowl containing 0g and ate it. The obtained ramen was effectively prevented from browning, had a good flavor without a floury odor, and had sufficient elasticity.
Moreover, the unraveling during cooking was good.
フロントページの続き (72)発明者 菅野 祥三 大阪府東大阪市御厨栄町１丁目５番７号 ハウス食品工業株式会社内 (72)発明者 廣岡 美砂子 大阪府東大阪市御厨栄町１丁目５番７号 ハウス食品工業株式会社内Front Page Continuation (72) Inventor Shozo Sugano 1-5-7 Mikitei-cho, Higashi-Osaka City, Osaka Prefecture House Food Industry Co., Ltd. (72) In-house author Misako Hirooka 1-5-7, Mikitei-cho, East Osaka City, Osaka Prefecture House Food Industry Co., Ltd.
Claims (1)
上となる量のかん水を含む原料を混捏してラーメン用生
地を調製する工程、（ｂ）上記生地から麺線を調製する
工程、（ｃ）上記麺線に茹処理を行う工程、（ｄ）上記
麺線に冷却処理を施す工程、（ｅ）上記麺線を４５℃以
下の有機酸水溶液に浸漬させ、該麺線のpHを6.４〜7.８
にpH調整する工程、（ｆ）上記麺線に加圧加熱殺菌処理
を施す工程、を採用することを特徴とする加圧加熱殺菌
処理ラーメンの製造方法。1. A process of (a) preparing a ramen dough by kneading a raw material containing wheat flour and an amount of brackish water in an amount such that the pH of the resulting dough is 8.0 or more, and (b) preparing noodle strings from the dough. Step, (c) a step of boiling the noodles, (d) a step of cooling the noodles, (e) immersing the noodles in an organic acid aqueous solution at 45 ° C. or below, PH of 6.4 ~ 7.8
The method for producing a ramen containing pressure-heated sterilization treatment, which comprises the step of: adjusting the pH of the noodles, and the step (f) of subjecting the noodle strings to heat-sterilization under pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3005813A JP2762318B2 (en) | 1991-01-22 | 1991-01-22 | Method for producing pressurized heat sterilized ramen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP3005813A JP2762318B2 (en) | 1991-01-22 | 1991-01-22 | Method for producing pressurized heat sterilized ramen |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH05344856A true JPH05344856A (en) | 1993-12-27 |
| JP2762318B2 JP2762318B2 (en) | 1998-06-04 |
Family
ID=11621524
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP3005813A Expired - Fee Related JP2762318B2 (en) | 1991-01-22 | 1991-01-22 | Method for producing pressurized heat sterilized ramen |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2762318B2 (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5191347A (en) * | 1975-02-03 | 1976-08-10 | ||
| JPS5921358A (en) * | 1982-07-28 | 1984-02-03 | Nankinken Shokuhin:Kk | Preparation of chinese noodle |
| JPS5988057A (en) * | 1982-11-09 | 1984-05-21 | Tokushima Seifun Kk | Production of instant chinese noodle |
| JPS61181350A (en) * | 1985-10-17 | 1986-08-14 | Kanebo Shokuhin Kk | Production of retorted noodle |
-
1991
- 1991-01-22 JP JP3005813A patent/JP2762318B2/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5191347A (en) * | 1975-02-03 | 1976-08-10 | ||
| JPS5921358A (en) * | 1982-07-28 | 1984-02-03 | Nankinken Shokuhin:Kk | Preparation of chinese noodle |
| JPS5988057A (en) * | 1982-11-09 | 1984-05-21 | Tokushima Seifun Kk | Production of instant chinese noodle |
| JPS61181350A (en) * | 1985-10-17 | 1986-08-14 | Kanebo Shokuhin Kk | Production of retorted noodle |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2762318B2 (en) | 1998-06-04 |
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