JPH09107903A - Production of boiled noodles such as spaghetti or macaroni reservable for long period at normal temperature - Google Patents
Production of boiled noodles such as spaghetti or macaroni reservable for long period at normal temperatureInfo
- Publication number
- JPH09107903A JPH09107903A JP7272629A JP27262995A JPH09107903A JP H09107903 A JPH09107903 A JP H09107903A JP 7272629 A JP7272629 A JP 7272629A JP 27262995 A JP27262995 A JP 27262995A JP H09107903 A JPH09107903 A JP H09107903A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- small bag
- macaroni
- spaghetti
- boiled
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、直ちに食べること
ができるとともに、長期保存が可能な保存食品（ゆでス
パゲティーやマカロニ等のゆで麺）の製造方法に関す
る。TECHNICAL FIELD The present invention relates to a method for producing a preserved food (boiled noodles such as boiled spaghetti and macaroni) that can be eaten immediately and stored for a long time.
【０００２】[0002]
【従来の技術と発明が解決しようとする課題】従来のゆ
でスパゲティーやマカロニ類の保存食品は、麺の表面を
滑らかにする目的で行なう酸液漬込み処理のあと、小袋
に詰め、小袋中の空気を排出してから加熱滅菌をする工
程で製造されていた。BACKGROUND OF THE INVENTION Conventional preserved foods such as boiled spaghetti and macaroni are soaked in acid solution for the purpose of smoothing the surface of noodles, and then packed in a sachet, and the air in the sachet is removed. It was manufactured in the process of sterilizing by heating after discharging.
【０００３】しかし、この製造方法では小袋から空気を
排出したとき小袋が圧縮され、この状態で暫くおいてお
くことにより、中のゆでスパゲティーやマカロニなどの
麺類が押しつけられた状態となり、破損したり団子状に
なってしまった。However, in this manufacturing method, when air is discharged from the pouch, the pouch is compressed, and by leaving it in this state for a while, noodles such as spaghetti and macaroni in the middle are pressed and damaged. It has become like a dumpling.
【０００４】また、小袋から麺を取り出した後、湯をか
けて麺をほぐす必要があった。そして、場合によって
は、湯を沸かして麺にかけても麺がほぐれないこともあ
った。 ［発明の目的］本発明は上記の実情に鑑みてなされたも
のであり、その目的は、小袋中の空気を排出するに際し
て、排出と同時に不活性ガスを用いたガス充填置換方式
を取り入れることにより、小袋内のゆでスパゲティーや
マカロニが破損したり団子状になるのを防止し、また、
麺表面を滑らかにする酸液の酸度を一定に管理すること
により、湯で麺をほぐすことなく小袋から取り出して直
ちに食べられる状態での長期保存が可能となる製造方法
を提供するところにある。Further, after taking out the noodles from the small bag, it was necessary to pour hot water to loosen the noodles. In some cases, the noodles could not be loosened even if they were boiled in hot water and applied to the noodles. [Object of the Invention] The present invention has been made in view of the above circumstances, and an object thereof is to introduce a gas filling replacement method using an inert gas at the same time as discharging air in a pouch. Prevents boiled spaghetti and macaroni in the pouch from being damaged or dumpling,
It is an object of the present invention to provide a manufacturing method that enables long-term storage in a state where the noodles are taken out of a small bag and immediately eatable without being loosened by hot water, by controlling the acidity of an acid solution for smoothing the noodle surface to be constant.
【０００５】[0005]
【課題を解決するための手段】本発明のゆでスパゲティ
ーやマカロニ等の麺類の長期保存食品の製造方法は、
（Ａ）ボイル工程、（Ｂ）冷却工程、（Ｃ）酸液漬け込
み工程、（Ｄ）小袋への収容工程、（Ｅ）小袋中空気の
排気工程、（Ｆ）不活性ガス充填密封工程および（Ｇ）
滅菌処理工程の７工程を順次経由することからなる製造
方法である。The method for producing long-term preserved foods for noodles such as boiled spaghetti and macaroni according to the present invention comprises:
(A) Boil process, (B) Cooling process, (C) Acid solution soaking process, (D) Pouch accommodation process, (E) Pouch air exhaust process, (F) Inert gas filling and sealing process and ( G)
This is a manufacturing method that sequentially passes through 7 steps of sterilization processing steps.
【０００６】[0006]
【発明の実施の形態】本発明の製造方法には、上記７工
程が必要であり、更に、各工程において工夫改善するこ
とにより成し得たことを特徴とする方法である。BEST MODE FOR CARRYING OUT THE INVENTION The manufacturing method of the present invention requires the above-mentioned 7 steps, and is characterized by being able to be achieved by devising and improving each step.
【０００７】ボイル工程では、比重の重いスパゲティー
やマカロニをかき混ぜるとき、循環ポンプの吹出し圧力
だけで対流させる自然対流方式を採用して、ゆでスパゲ
ティーやマカロニ等の麺類の表面にキズがつかないよう
にすることが好ましい。In the boiling process, when stirring spaghetti or macaroni with a high specific gravity, a natural convection method is used in which convection is carried out only by the blowout pressure of a circulation pump so that the surface of noodles such as boiled spaghetti and macaroni is not scratched. Preferably.
【０００８】冷却工程では、ゆでスパゲティーやマカロ
ニ等の麺類の芯まで早く冷却するように、冷却水の対流
方法として停滞部分が無いよう流速を上げ、冷却効率ア
ップを計った。In the cooling step, the cooling efficiency was increased by increasing the flow rate so that there was no stagnant portion as a convection method of the cooling water so that the core of the noodles such as boiled spaghetti and macaroni was quickly cooled.
【０００９】酸液漬け込み工程は、酸度（ｐＨ）を終始
一定に保持した状態で行なう。ここでのｐＨとしては、
例えば１．０〜４．０である。酸度を一定に保つ方法と
して、例えば持込み、持出しのマスバランスから不足す
る少量の水を浸漬槽に入れながら、浸漬槽内液温が冷却
水温より高くならないようにすることと（液温が高くな
れば水分の蒸発が起こり、その分、酸の濃縮がみられ
る）、ｐＨ調整器を設置して浸漬槽内におけるｐＨ値の
一定化を計った（すなわち、浸漬溶液のｐＨ（例えば、
ｐＨ３．０）が終始一定となるよう液質をした）。ｐＨ
調製器としては従来公知の装置あるいは方法を使用する
ことができる。また、使用する酸としては、酒石酸、ク
エン酸、乳酸等の多糖類などが挙げられる。The step of immersing in an acid solution is performed with the acidity (pH) kept constant all the time. The pH here is
For example, it is 1.0 to 4.0. As a method of keeping the acidity constant, for example, while putting a small amount of water that is insufficient due to the mass balance of bringing in and out into the dipping tank, make sure that the liquid temperature in the dipping tank does not become higher than the cooling water temperature. For example, evaporation of water occurs, and the concentration of acid is observed accordingly, and a pH adjuster was installed to stabilize the pH value in the immersion tank (that is, the pH of the immersion solution (for example,
The liquid quality was adjusted so that the pH was kept constant at 3.0). pH
A conventionally known device or method can be used as the preparation device. Examples of the acid used include polysaccharides such as tartaric acid, citric acid and lactic acid.
【００１０】ゆでスパゲティーやマカロニを小袋に収容
する収容工程では、後工程で不活性ガス充填が行われる
ことから、ガスが抜けないようなガスバリヤー性の良い
（高い）袋材質への変更を行った。袋材質としては、ナ
イロン、ポリプロピレンあるいはポリ塩化ビニリデン等
が良好であった。In the process of storing boiled spaghetti or macaroni in a small bag, inert gas filling is carried out in a subsequent process, so a bag material with a good (high) gas barrier property that prevents gas escape is changed. It was As the bag material, nylon, polypropylene, polyvinylidene chloride, etc. were good.
【００１１】小袋内空気の排出工程では、９９％以上の
空気を排出する。そして、直ちに、不活性ガス（たとえ
ば、炭酸ガス、窒素ガス、あるいはこれらの混合ガスな
ど）充填を行い、ゆでスパゲティーやマカロニなどの麺
類と空気の接触とを完全に断つことにより、団子状にな
ることを防止し、変質もしなくなった。In the step of discharging the air in the pouch, 99% or more of the air is discharged. Immediately, an inert gas (for example, carbon dioxide gas, nitrogen gas, or a mixed gas thereof) is charged, and the contact between noodles such as boiled spaghetti and macaroni and air is completely cut off to form a dumpling. It prevented that and changed.
【００１２】そして最後に、従来通りの滅菌をすること
により、食べたい時に、直ちに食べられるゆでスパゲテ
ィーやマカロニ等の麺類の長期保存食を提供することが
できるようになった。Finally, by performing conventional sterilization, it becomes possible to provide a long-term storage food for noodles such as boiled spaghetti and macaroni that can be immediately eaten when desired.
【００１３】なお、滅菌の方法としては、高圧蒸気など
による加熱滅菌法、マイクロ波の照射による滅菌法、紫
外線照射による滅菌法、などが挙げられる。Examples of the sterilization method include a heat sterilization method using high-pressure steam or the like, a sterilization method by microwave irradiation, and a sterilization method by ultraviolet irradiation.
【００１４】[0014]
【実施例】以下、本発明の実施例を挙げて説明するが、
本発明はこれによって限定されるものではない。Hereinafter, the present invention will be described with reference to examples.
The present invention is not limited by this.
【００１５】実施例１ １ｋｇの乾燥したリガトニ（中太スパゲティー）を１０
分間ボイルした。この時、循環ポンプの吹出し圧力だけ
で対流させる自然対流方式を採用することにより、かき
混ぜ時に、麺の表面にキズが付かないようにした。 Example 1 1 kg of dried Rigatoni (medium thick spaghetti) 10
Boiled for a minute. At this time, by adopting a natural convection method in which convection is carried out only by the blowout pressure of the circulation pump, the surface of the noodles is prevented from being scratched during stirring.
【００１６】その後、冷水中に、ゆでたスパゲティーを
投入し、スパゲティーを急冷した。この時、麺の芯まで
早く冷却すべく、すなわち冷却効率アップを計るべく、
停滞部分が無いよう流速を上げて冷却水を対流させた。Then, boiled spaghetti was put into cold water to quench the spaghetti. At this time, in order to cool the noodle core quickly, that is, to improve the cooling efficiency,
The cooling water was convected by increasing the flow velocity so that there was no stagnant portion.
【００１７】その後、酒石酸でｐＨ３．０に調整した水
溶液中に約５分間浸漬し、ゆでスパゲティー表面を弱酸
性にした。この時、酸度を一定に保つ方法として、持込
み、持出しのマスバランスから不足する少量の水を浸漬
槽に入れながら、浸漬槽内液温が冷却水温より高くなら
ないようにするとともに、従来公知のｐＨ調整器を設置
して浸漬槽内ｐＨ値（ｐＨ３．０）の一定化を計った。Then, the surface of the boiled spaghetti was weakly acidified by immersing it in an aqueous solution adjusted to pH 3.0 with tartaric acid for about 5 minutes. At this time, as a method of keeping the acidity constant, while putting a small amount of water that is insufficient from the carry-in and carry-out mass balance into the immersion tank, the liquid temperature in the immersion tank is prevented from becoming higher than the cooling water temperature, and the conventionally known pH is used. A regulator was installed to stabilize the pH value (pH 3.0) in the immersion tank.
【００１８】次に、油、塩、香辛料及び化学調味料で味
つけを行った。味つけ後、ガスバリヤー性の高いナイロ
ン製の小袋に収納し、真空包装機で小袋内の空気を９９
％以上排出し、直ちに窒素ガス・炭酸ガスなどからなる
不活性混合ガスを充填した。のち、充填した前記ガスを
密封すべく、麺が入った袋の口を閉じた。Next, seasoning was performed with oil, salt, spices and chemical seasonings. After seasoning, store in a small bag made of nylon with a high gas barrier property, and use a vacuum packaging machine to remove air in the small bag for 99 minutes.
% Or more, and immediately filled with an inert gas mixture such as nitrogen gas and carbon dioxide gas. After that, the mouth of the bag containing the noodles was closed to seal the filled gas.
【００１９】そして、このようにガス充填置換方式で密
封された袋を加熱滅菌処理した。The bag thus sealed by the gas-filling replacement method was heat-sterilized.
【００２０】その結果、ゆでスパゲティーは破損するこ
ともなく団子状にもならず、また、袋から取出した状態
で（麺を湯でほぐすことなく）、あたためたミートソー
スをかけるだけでミートスパゲティーとして食すること
ができた。As a result, the boiled spaghetti does not break or form a dumpling, and it can be eaten as a meat spaghetti simply by applying warm meat sauce while it is taken out from the bag (without loosening the noodles with hot water). We were able to.
【００２１】実施例２ １ｋｇの乾いたファルファリーネ（リボン型）のマカロ
ニを５分間ボイル後、実施例１と同様に、味つけし、ガ
ス充填置換方式で密封しのち、加熱滅菌処理した。 Example 2 1 kg of dried farfarine (ribbon type) macaroni was boiled for 5 minutes, seasoned and sealed in the same manner as in Example 1 by the gas filling displacement method, and then heat sterilized.
【００２２】その結果、ゆでマカロニは破損も無く、団
子状にもならずに袋から取り出せ、野菜と共にマヨネー
ズをかけて混ぜるだけで（麺を湯でほぐすことなく）サ
ラダとして食することができた。As a result, the boiled macaroni was not damaged, could be taken out of the bag without forming a dumpling, and could be eaten as a salad simply by mixing with vegetables and mayonnaise (without loosening the noodles with hot water). .
【００２３】[0023]
【発明の効果】本発明により、ゆでスパゲティーやマカ
ロニ等のゆで麺類を長期保存するため、当該ゆで麺類を
真空パックする際、不活性ガス充填によるガス充填置換
方式を導入することにより、ゆでスパゲティーやマカロ
ニ等の麺類が破損したり、団子状になることを防げた。
また、食べる時に湯でほぐすことなく、袋から出して直
ちに食べられる長期保存食品としてのゆでスパゲティー
やマカロニ等の麺類が実現した。According to the present invention, in order to preserve boiled noodles such as boiled spaghetti and macaroni for a long period of time, when the boiled noodles are vacuum-packed, by introducing a gas-filling replacement method by filling with an inert gas, boiled spaghetti and It prevented the noodles such as macaroni from being damaged or forming a dumpling.
In addition, noodles such as boiled spaghetti and macaroni have been realized as long-term preserved foods that can be immediately taken out of the bag without being loosened with hot water when eating.
Claims (1)
特徴とする常温下で長期保存可能なゆでスパゲティーや
マカロニなどの麺類の製造方法。 （Ａ）原料麺をゆで上げるボイル工程 （Ｂ）ゆでた麺を冷やす冷却工程 （Ｃ）ｐＨを終始一定レベルに保持しながら、冷やした
麺を酸性液に浸漬する酸液漬込み工程 （Ｄ）浸漬後の麺を小袋内へ収める収納工程 （Ｅ）麺を収納した小袋から空気を除去する排気工程 （Ｆ）前記（Ｅ）工程と同時あるいは工程後において、
前記小袋に不活性ガスを充填し密封するガス充填密封工
程 （Ｇ）内部の麺を小袋ごと滅菌する滅菌処理工程1. A method for producing noodles such as boiled spaghetti and macaroni that can be stored for a long period at room temperature, which is characterized by sequentially undergoing the following steps (A) to (G). (A) Boiling step of boiling raw noodles (B) Cooling step of cooling boiled noodles (C) Step of immersing chilled noodles in acid solution while maintaining pH at a constant level (D) Immersion step Storing step for storing the subsequent noodles in a small bag (E) Exhausting step for removing air from the small bag for storing noodles (F) Simultaneous with or after the step (E),
Gas filling and sealing step of filling and sealing an inert gas in the sachet (G) Sterilization step of sterilizing the noodles inside the sachet together with the sachet
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7272629A JPH09107903A (en) | 1995-10-20 | 1995-10-20 | Production of boiled noodles such as spaghetti or macaroni reservable for long period at normal temperature |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7272629A JPH09107903A (en) | 1995-10-20 | 1995-10-20 | Production of boiled noodles such as spaghetti or macaroni reservable for long period at normal temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH09107903A true JPH09107903A (en) | 1997-04-28 |
Family
ID=17516600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7272629A Pending JPH09107903A (en) | 1995-10-20 | 1995-10-20 | Production of boiled noodles such as spaghetti or macaroni reservable for long period at normal temperature |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH09107903A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007122739A1 (en) * | 2006-04-24 | 2007-11-01 | Shinwa Kikai Co., Ltd. | Process for producing packaged pasta product storable at room temperature |
| KR20190048740A (en) * | 2017-10-31 | 2019-05-09 | 롯데푸드 주식회사 | Cooked noodles and manufacturing method thereof |
-
1995
- 1995-10-20 JP JP7272629A patent/JPH09107903A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2007122739A1 (en) * | 2006-04-24 | 2007-11-01 | Shinwa Kikai Co., Ltd. | Process for producing packaged pasta product storable at room temperature |
| KR20190048740A (en) * | 2017-10-31 | 2019-05-09 | 롯데푸드 주식회사 | Cooked noodles and manufacturing method thereof |
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