【発明の詳細な説明】[Detailed description of the invention]
本発明は食感の優れた麺類の製造法に関する。
うどん、そば、中華麺、スパゲテイおよびマカ
ロニ等の麺類は小麦粉に水および必要に応じて調
味料を入れて製造される。このようにして得られ
た生麺およびこの麺を茹でた茹麺は保存性がない
ために、種々の工夫がなされている。例えば茹麺
を酸溶液に浸漬したり加工加熱処理つまりレトル
ト処理を行なつて殺菌を行なうことがなされてい
た。しかし酸処理を行なつた麺は食感および風味
の劣化が起こりその上殺菌効果が充分でない。ま
た茹麺をレトルト処理したものについては麺線相
互が付着したり、麺独特の食感が失われてしま
う。つまり通常の茹で処理を行なつた茹麺は水分
含量が約60〜70％であるが、この範囲内でも水分
含量が多い場合はレトルト処理後の茹麺が柔軟化
して糊状となり、また水分含量が少ないものはガ
ム状の食感となる。
そこで本発明者らは食感の優れた保存性のある
麺類を得るべく研究を行なつた結果、製麺後の可
及的早期段階において通常の茹麺よりもはるかに
少ない水分含量状態にある麺をレトルトによる加
圧加熱処理することにより前記問題を解決できる
とを見い出して本発明を完成するに至つた。
本発明によれば、麺類の水分含量を30〜50重量
％（以下単に％と記す）に調整した状態で品温
100℃以上でレトルトによる加圧加熱処理に付す。
本発明方法の実施に当つては製麺後の麺は水分
含量30〜50％、好ましくは35〜40％の麺とされ
る。麺の水分含量の調整は麺製造時の加水量によ
つて調整してもよいしまたは製造後の生麺を水ま
たは温湯に浸漬するかもしくは茹でたり蒸したり
して調整してもよい。水または温湯に犢漬する場
合は蒸気で表面を糊化した後前記の処理を行なう
と浸漬時の麺の溶出が少ない。水分含量が前記範
囲より多いと加圧加熱処理後の麺の食感がガム状
となり、水分含量が少ないと加圧加熱処理時に麺
が褐変したりもしくは前記処理後の茹で処理時に
麺の吸水が悪くなるという欠点がある。
水分含量を調整した麺をレトルト処理する。そ
の際の加熱温度は品温100℃以上であればよく、
例えば温度100℃〜150℃、圧力1.03〜4.9Kg／cm2
で１〜30分蒸気中で加熱する。この加熱処理を過
剰に行なうと麺が褐色するために好ましくない。
本明細書において「レトルト処理」とはレトルト
包装材料中におけるかまたはレトルト装置中にお
けるような密閉状態での処理をいう。
このようにして得られた麺類は以下不足分の茹
で処理を行なつて食することができる。本発明の
方法で得られた麺を無菌的に包装したものは保存
性のある麺として常温流通でき、また無菌的に吸
水および包装したものは常温流通可能な茹麺とな
し得る。本発明の麺は茹溶けが少なくまた食感も
腰のある歯切れのよいものである。
以下に本発明の効果を示す。
下記の方法で得られた麺の状態を比較して表に
示した。
本発明：実施例１の方法で得られたスパゲテイ風
茹麺。
比較例：実施例１の方法で得られた生スパゲテイ
風麺を10分茹でて（水分含量67％）次いでこの
茹麺を実施例１の方法で加熱加圧処理を行なつ
て得られた麺。
The present invention relates to a method for producing noodles with excellent texture. Noodles such as udon, soba, Chinese noodles, spaghetti, and macaroni are manufactured by adding water and seasonings to flour. Since the raw noodles obtained in this manner and the boiled noodles obtained by boiling the noodles have no shelf life, various techniques have been devised. For example, boiled noodles have been sterilized by immersing them in an acid solution or by processing and heating them, that is, by retorting them. However, noodles subjected to acid treatment suffer from deterioration in texture and flavor, and furthermore, the bactericidal effect is not sufficient. Furthermore, when boiled noodles are retorted, the noodle strings tend to stick to each other, and the unique texture of the noodles is lost. In other words, boiled noodles that have undergone normal boiling have a water content of approximately 60 to 70%, but if the water content is high even within this range, the boiled noodles after retort processing will become soft and pasty, and the water content will be around 60 to 70%. If the content is low, it will have a gummy texture. Therefore, the present inventors conducted research to obtain noodles with excellent texture and long shelf life, and found that the water content is much lower than that of ordinary boiled noodles at the earliest possible stage after noodle production. The present invention has been completed by discovering that the above-mentioned problem can be solved by subjecting the noodles to pressure and heat treatment using a retort. According to the present invention, the water content of noodles is adjusted to 30 to 50% by weight (hereinafter simply referred to as %), and the product temperature is
Subject to pressure and heat treatment in a retort at 100℃ or higher. When carrying out the method of the present invention, the noodles after making the noodles have a water content of 30 to 50%, preferably 35 to 40%. The moisture content of the noodles may be adjusted by adjusting the amount of water added during the production of the noodles, or by immersing the raw noodles after production in water or hot water, or by boiling or steaming them. When soaking in water or hot water, if the above treatment is performed after gelatinizing the surface with steam, the elution of the noodles during soaking will be reduced. If the moisture content is higher than the above range, the texture of the noodles after the pressure and heat treatment will become gummy, and if the moisture content is low, the noodles may turn brown during the pressure and heat treatment, or the noodles may not absorb water during the boiling process after the above treatment. The drawback is that it gets worse. The noodles whose moisture content has been adjusted are retorted. The heating temperature at that time should be at least 100℃,
For example, temperature 100℃~150℃, pressure 1.03~4.9Kg/ cm2
Heat in steam for 1 to 30 minutes. Excessive heat treatment is not preferable because the noodles turn brown.
As used herein, "retort processing" refers to processing in closed conditions, such as in retort packaging materials or in retort equipment. The noodles thus obtained can be eaten after being boiled to make up for the shortage. Noodles obtained by the method of the present invention packaged aseptically can be distributed at room temperature as preservative noodles, and those aseptically absorbed and packaged can be made into boiled noodles that can be distributed at room temperature. The noodles of the present invention are less likely to melt when boiled and have a chewy and crisp texture. The effects of the present invention are shown below. The conditions of the noodles obtained by the following methods are compared and shown in the table. The present invention: spaghetti-style boiled noodles obtained by the method of Example 1. Comparative example: Noodles obtained by boiling raw spaghetti-style noodles obtained by the method of Example 1 for 10 minutes (moisture content 67%) and then subjecting the boiled noodles to heat and pressure treatment by the method of Example 1. .
【表】
切れ良好 歯切れ悪し
実施例 １
強力系小麦粉１Kgに水280mlを加え、麺用ミキ
サーで15分混練した後、パスタ用押出機（真空度
210mmHg以下）により幅210mm×厚さ10mmの帯状
にし、更にロール製麺機により厚さ2.2mmとしそ
して丸型切歯（＃14）により生スパゲテイ風の麺
800ｇを得る。
これを３分間茹でて、麺の水分含量を50％とし
て約1100ｇの麺を得る。これに食用油50ｇをまぶ
し、約150ｇずつレトルト用包装材料に取分けて
７袋を得る。これを含気シールし、レトルト装置
により121℃で11分（Fo４）の加熱加圧処理を
行なつて包装麺を得た。
この例で得られた包装麺を６分間茹でたところ
食感のよいスパゲテイ風麺を得た。
実施例 ２
実施例１の方法で得た生スパゲテイ風麺（水分
含量32％）をレトルト装置により121℃において
15分間加熱加圧処理を行なつて麺を得た。
この例で得られた麺を無菌的に８分間茹で、更
に無菌包装を行なうことにより常温流通可能な包
装茹スパゲテイを得た。
実施例 ３
中力系小麦粉１Kgに６％食塩水340mlを加え、
横型麺用ミキサーで15分間混合した後、製麺用ロ
ール機（１回目５mm、２回目２枚合せ５mm、３回
目３mm、４回目２mmの厚さ）処理を行なつて角型
切歯＃10により生うどんを得た。これを１分間蒸
し、３分間茹でて水分含量を45％としたものをレ
トルト装置により115℃において18分間（Fo
４）加熱加圧処理して包装麺を得た。
実施例 ４
準強力系小麦粉１KgにビタミンB20.2ｇを溶解
した水320mlを加え、横型麺用ミキサーで15分間
混合した後、圧延機で数回処理して厚味0.5mmの
麺帯を角型切歯＃20で麺線とし、ラーメン風のも
のをつくつた。これを常圧で１分間蒸し水分含量
35％とした。このものをレトルト包装材料に150
ｇずつ取分けて入れ、レトルト装置により110℃
において30分間（Fo４）加熱加圧処理して包
装麺を得た。
実施例 ５
実施例１で得られた生スパゲテイ風の麺800ｇ
を15秒間茹でて水分含量42％の麺を950ｇ得る。
これに食用油をまぶし約100ｇずつレトルト用包
装材料に分けて９袋を得る。これを実施例１と同
様にしてシールしレトルト装置にかけた。得られ
た麺を１分30秒茹でて食感のよいスパゲテイ風麺
を得た。[Table] Example of good cut and poor cut
210mmHg or less) to form a strip of 210mm wide x 10mm thick, then rolled to a thickness of 2.2mm using a roll noodle machine, and rounded incisors (#14) to make raw spaghetti-style noodles.
Obtain 800g. Boil this for 3 minutes to obtain about 1100g of noodles with a moisture content of 50%. Sprinkle 50 g of edible oil on this and divide about 150 g into retort packaging materials to obtain 7 bags. This was air-sealed and heated and pressurized at 121° C. for 11 minutes (Fo4) using a retort device to obtain packaged noodles. When the packaged noodles obtained in this example were boiled for 6 minutes, spaghetti-style noodles with good texture were obtained. Example 2 Raw spaghetti-style noodles (moisture content 32%) obtained by the method of Example 1 were heated to 121°C using a retort device.
Noodles were obtained by heat and pressure treatment for 15 minutes. The noodles obtained in this example were boiled aseptically for 8 minutes and then packaged aseptically to obtain packaged boiled spaghetti that could be distributed at room temperature. Example 3 Add 340 ml of 6% salt solution to 1 kg of all-purpose wheat flour,
After mixing for 15 minutes with a horizontal noodle mixer, it is processed using a noodle roll machine (thickness: 5 mm for the first time, 5 mm for the second time, 3 mm for the third time, and 2 mm for the fourth time) to form square incisors #10. Fresh udon was obtained. This was steamed for 1 minute, boiled for 3 minutes to bring the moisture content to 45%, and heated in a retort device at 115°C for 18 minutes (Fo
4) Packaged noodles were obtained by heat and pressure treatment. Example 4 320 ml of water in which 0.2 g of vitamin B 2 was dissolved was added to 1 kg of semi-strength wheat flour, mixed for 15 minutes in a horizontal noodle mixer, and then processed several times in a rolling mill to form noodle strips with a thickness of 0.5 mm into squares. I made noodle strings using a #20 incisor and made something similar to ramen noodles. Steam this for 1 minute at normal pressure.
It was set at 35%. Use this as retort packaging material for 150
Separately add each gram and heat to 110℃ using a retort device.
The noodles were subjected to heating and pressure treatment for 30 minutes (Fo4) to obtain packaged noodles. Example 5 800g of raw spaghetti-style noodles obtained in Example 1
Boil for 15 seconds to obtain 950g of noodles with a moisture content of 42%.
Sprinkle edible oil on this and divide into approximately 100g portions of retort packaging material to obtain 9 bags. This was sealed in the same manner as in Example 1 and placed in a retort apparatus. The resulting noodles were boiled for 1 minute and 30 seconds to obtain spaghetti-style noodles with a good texture.