JP2681232B2 - Method for producing pressurized heat sterilized noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pressure-heat-sterilized noodles, and more particularly to a method for producing pressure-sterilized multi-layered noodles suitable as noodles of the type eaten with soup.

[0002]

2. Description of the Related Art Conventionally, as a method for producing pressurized heat sterilized noodles, for example, methods disclosed in Japanese Patent Publication Nos. 59-12264 and 63-59668 are known. Among them, the method of Japanese Patent Publication No. 59-12264 has one of the features in that boiling of the noodle strings is performed at the time of the pressurized heat sterilization treatment. The resulting noodles have a problem that the flavor becomes worse as compared with normal boiled noodles. On the other hand, Japanese Patent Publication No. 63-596
No. 68 discloses a method in which noodles having a water content of 30 to 50% by weight are subjected to pressure and heat sterilization. However, since the noodles obtained by such a method have low moisture, they are eaten together with soups such as ramen. In the case of a type of product, it is necessary to boil the noodles in boiling water for a relatively long period of time during eating and allow the noodles to absorb water, which is not sufficiently satisfactory in terms of simplicity.

In view of the above-mentioned conventional technique, the inventors of the present invention boiled the noodle strings before heat and pressure sterilization treatment so that the water content of the noodle strings was 55%.
When the boiled noodles were prepared to be ~ 77% by weight,
While the flavor is improved, the noodle strings already contain a sufficient amount of water upon eating, and it is possible to obtain noodles under pressure heat sterilization that can be eaten only by heating for a short time.

However, the pressure-heated and sterilized noodles thus obtained, particularly the ramen, were boiled for a short time and then eaten with soup. There was a problem with being weak.

The present applicant has already filed a patent application for a method of producing a noodle under pressure heat sterilization treatment having a sufficient elasticity, which mainly involves cooling treatment after boiling treatment (Patent Application No. 2). -46940). Then, when this method was employed for pressurized heat sterilized noodles of the type that is eaten together with the soups such as the ramen, it was found that although the stiffness was certainly improved, those with a stronger stiffness were preferable.

[0006] Therefore, the inventors of the present invention conducted extensive research into a method of strengthening the firmness of pressure-heated and sterilized noodles of the type eaten with soup. As a result, in the case of the type of noodles eaten with soup, the pressure-heated sterilized noodles are damaged by the pressure-heated sterilization treatment as compared with the noodles obtained by a conventional method which is not subjected to the pressure-heated sterilization treatment. In addition, it has been found that a small difference in water content between the surface portion and the central portion of the noodle band is a major factor for reducing the elasticity. In other words, the noodles obtained by the conventional method without applying the pressure heat sterilization treatment had high moisture in the surface portion, but low moisture in the central portion, which was the hardness of the central portion, so-called stiffness. . On the other hand, the pressure-heated and sterilized noodles are subjected to the pressure-heated and sterilized so that the water content of the whole noodle string becomes almost uniform. As a result, just by heating for a short time with boiling water, the difference in water content between the surface portion and the central portion of the noodle band does not become so large, and it has sufficient elasticity in combination with the damage of the pressure heat sterilization treatment. It didn't happen.

On the other hand, as a conventional method for strengthening the elasticity of dried noodles, boiled noodles, etc., Japanese Patent Publication No. 54-40621, Japanese Patent Publication No. 56-54129, and Japanese Patent Publication No. 56-49540 disclose a method for producing multi-layered noodles. However, all of the publications disclose that the inclusion of a protein in the inner layer or an increase in the protein content increases the elasticity.

However, even if this multi-layered noodle is simply subjected to heat sterilization treatment, it has a good flavor and can be eaten by heating for a short time, and has a firmness equivalent to that of a noodle obtained by a conventional method. Sterilized noodles cannot be obtained.

[0009]

DISCLOSURE OF THE INVENTION The object of the present invention is that the noodles have good flavor and can be eaten by heating for a short time, and are equivalent to noodles obtained by a conventional method which is not subjected to heat sterilization under pressure. Another object of the present invention is to provide a method for producing pressure-heated and sterilized noodles having a good elasticity.

[0010]

According to the present invention, a multi-layered noodle containing a specific raw material is boiled so that the water content after boiling is 55 to 77% by weight, then cooled, and then cooled. This was done based on the finding that the above problems can be solved by applying pressure heat sterilization treatment.

That is, the present invention comprises a step (a) of preparing a multi-layered noodle comprising an inner layer containing a protein raw material and an outer layer containing starch in an amount of 10 to 80% by weight based on the whole outer layer,
(B) The multilayered noodles have a water content of 55 to 77% by weight after boiling.
Boiled so as to be, (c) a step of cooling the above-mentioned boiled multi-layered noodles, (d) a step of subjecting the boiled and cooled multi-layered noodles to heat and pressure sterilization Provided is a method for producing a noodle under pressure heat sterilization treatment, characterized by employing steps.

As the multilayer noodles used in the present invention, there are exemplified three layers of plate-shaped noodles, and the layered noodles are the outer layer, the inner layer and the outer layer from the outside, the inner layer core and the outer layer shell. can do. Here, the inner layer contains a protein raw material.

As protein raw materials, oil seed protein (soybean protein powder, cottonseed flour, peanut flour, sesame, etc.), grain protein (wheat gluten, etc.), yeast protein (yeast powder extract), algae (chlorella powder, spirulina) As the animal protein, eggs, milk proteins (casein, lactalbumin, etc.), seafood (Alaskan pollack surimi, etc.), and meat can be used. The protein raw materials exemplified above may be used individually or may be used by appropriately mixing several kinds, but when the target noodle is ramen, a ramen-like flavor /
It is most preferable to use wheat gluten and eggs together in order to impart a texture. In addition to the protein raw material, wheat flour and a gelatinizing agent may be used in combination in the inner layer. Examples of the gelatinizing agent include gums such as sclero gum, gellan gum and xanthan gum. The types and blending ratios of the protein raw material, the gelatinizing agent, the flour, etc. may be appropriately determined so that the inner layer has higher viscoelasticity than the outer layer, but the inner layer contains 8 to 100% by weight of the protein raw material,
It is preferable to contain 8 to 50% by weight (per raw material powder).

Next, the outer layer contains 10 to 80% by weight of starch.
It is contained (per raw material powder). When the content of starch is less than 10% by weight of the entire outer layer, the pressure-heated and sterilized noodles obtained tend not to feel sufficiently firm and tend to lack smoothness in the mouth feel. . On the other hand, if it exceeds 80% by weight, the outer layer may be cut off during noodle making, and a multilayer noodle may not be stably obtained. Examples of the starch used include cereal starch (wheat flour starch, rice flour, rice starch, corn starch, etc.), potato starch (potato starch, sweet potato starch, tapioca starch, etc.), bean starch (mung bean starch, etc.). In addition to starch, the outer layer may be wheat flour,
Brackish water, salt, water and lecithin, glycerin fatty acid ester, sugar ester and the like can be added, and it is preferable that the starch content is 10 to 80% and the wheat flour is 90 to 20%. More preferably, both the inner layer and the outer layer contain the protein, but the inner layer preferably contains 20 to 300% more than the outer layer. Specifically, the protein content of the inner layer is 9.5-
75% by weight and the protein content of the outer layer is 2.5 to 12% by weight. The inner layer preferably contains substantially no added starch. Furthermore, it is preferable that both the inner layer and the outer layer contain 20 to 80% by weight of wheat flour.

In step (a), a multilayer noodle is prepared using the above raw materials. For example, the above-mentioned three-layered noodle can be kneaded separately with the raw material for the inner layer and the raw material for the outer layer, and then rolled and / or spread to form a rough sheet. next,
The inner layer rough sheet is sandwiched between two outer layer rough sheets, rolled and / or spread to form a noodle band, and the noodle band is cut to obtain a noodle band.

Another method for obtaining noodle strings is to use an extrusion molding machine. in this case,
The obtained three-layer noodle can have a structure in which the inner layer portion is completely covered by the outer layer portion and is not exposed on the noodle surface except for the cross section.

The thickness ratio of the inner layer to the outer layer is such that the thickness of the inner layer is 1.5 times or more the thickness of the outer layer, preferably 2.0 to 3.5.
It is desirable to double.

Next, the obtained noodle strings are waving if necessary. This is preferable in that binding of noodles of the obtained pressure-heated and sterilized noodles can be effectively prevented. Next, the obtained noodle strings are subjected to a steaming treatment as necessary. This step is performed mainly to fix the wave when the waving is performed, but is also used for adjusting the texture of the noodle strings to be obtained even when the waving is not performed. You can also.

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 noodles to be obtained, and the like. blade#
90 ° C for ramen cut out at No. 18-24
30 seconds or more, preferably 97 to 103 ° C. for 1 minute to 3
Minutes are desirable. Next, if necessary, the noodle strings are, for example, 30 to 5
Cut to a suitable length of 0 cm. The cutting treatment can be performed before the steaming treatment.

Next, in step (b), the noodle strings are boiled. In this case, the raw noodles or steamed noodles prepared as described above are used as the noodles, but it is also possible to use steamed noodles or boiled noodles subjected to a drying treatment to obtain dried noodles.

In the present invention, it is preferable to perform the boiling of the noodle strings in the above-mentioned step of boiling so that the noodle strings are substantially boiled (until the noodle strings become edible). Thereby, compared to the case where boiling is performed during the pressure heat sterilization treatment in the subsequent step without boiling, the flavor and texture of the obtained pressure heat sterilized noodles are as good as those of the original noodles. Things. The boiling conditions are 90 ° C. or higher, preferably 95 ° C. or higher, and the moisture content of the noodle strings after boiling is 55 to 77% by weight, preferably 62 to 74% by weight. If it is less than the above range, the pressure-heated and sterilized noodles obtained do not sufficiently reduce the odor of flour and tend to have a poor flavor, and further, treatment with hot water for a long time due to water absorption during eating is long. Tends to be. On the other hand, when the amount exceeds the above range, the texture of the pressure-heated and sterilized noodles obtained tends not to be sufficiently firm.

Next, the boiled noodles obtained in step (c) are cooled. Thus, the pressure-heated and sterilized noodles to be obtained have a more chewy texture and can effectively prevent the binding of the noodle strings to each other. Obtainable. This is presumed to be because the starch gel is strengthened by cooling.

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 effectively prevent the binding of the noodle strings, and it is possible to further improve the looseness during cooking and the mouthfeel during eating. Desirable in terms. As the method of water cooling, specifically, a method of performing a water shower (including a case where the boiled noodles are passed through water flowing like a waterfall) on the boiled noodles, a method of immersing the noodles in running water or still water, and the above two methods And the like, but the last method is most preferable in terms of the above-mentioned effects and in that the cooling of the noodle strings can be performed in a short time.

With respect to the cooling conditions, the temperature of the boiled noodles should be 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. Appropriate. When the above-mentioned method of showering water with boiling water and the method of dipping in boiling water or still water are used in combination, water of 5 to 40 ° C., preferably 5 to 25 ° C.
0.1 to 10 liters / second, preferably 0.1 to 00 g.
5 to 30 seconds at a rate of 3 to 2 liters / second, preferably 5
After dropping or showering with water for -15 seconds, it is immersed in water at 5 to 40 ° C, preferably 5 to 25 ° C for 10 to 120 seconds, preferably 15 to 60 seconds.

Next, if desired, an organic acid aqueous solution may be attached to the noodle strings to prevent browning from occurring during pressure heat sterilization of the noodles under pressure heat sterilization obtained.
In particular, a material using brackish water as a raw material for the inner layer and / or the outer layer is useful because browning remarkably occurs.
In this case, examples of the organic acid include malic acid, citric acid,
Examples include tartaric acid. The organic acid has a noodle pH of 6.4-
A good setting is 7.8. Further, as a method for attaching the organic acid, there is a method of spraying and applying an organic acid aqueous solution on the noodle strings or a method of immersing the noodle strings in the organic acid aqueous solution, but the immersing method is the most efficient in industrial production. . In this case, it is desirable to adjust the conditions such as temperature so that the water content of the noodle strings does not exceed the above range.

Next, the noodle strings are loosened if necessary. At that time or thereafter, fats and oils and / or emulsions can be attached to the noodle strings. Thereby, the binding of the noodle strings can be more effectively prevented, and the loosening of the noodle strings can be further improved. In this case, when used alone, the dispersibility may not be sufficient and the fat and oil may have a greasy texture depending on the amount of the fat used.On the other hand, when the emulsion is used alone, the emulsified liquid is used so that the desired amount of the fat or oil is obtained. When adhered, the water in the emulsion may cause excessive absorption of water into the boiled noodles and the texture may be reduced. Therefore, it is practically most preferable to use a combination of oils and fats and emulsions which has less of such problems.

There are no particular restrictions on the type of fats and oils as long as they are edible fats and oils, 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 fats and oils alone, 0.
A suitable amount is 2 to 8 parts by weight, preferably 0.5 to 2 parts by weight.

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 (weight ratio) of oil / fat in the emulsion is 1: 9.
9 to 50:50, preferably 6:94 to 50:50 is suitable. When the ratio of water is lower than 50:50, it tends to be difficult to prepare an emulsion. When the emulsion is used alone, about 0.5 to 10 parts by weight is appropriate for 100 parts by weight of the boiled noodles.

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 0.5 to 2.0 parts by weight of fats and oils are suitable. Furthermore, by determining the blending of the emulsion and the amounts of the emulsion and the fat to be used such that the ratio of the fat and water used in the entire emulsion and the fat and oil in the above range is lower than 50:50, Excessive swelling of the boiled noodles can be effectively prevented without causing excess water to be adsorbed to the boiled noodles as compared with a case where an emulsion containing the same amount of oil and fat is used alone.
The method for attaching the fats and oils and / or the emulsion is not particularly limited, and includes means such as spraying, dipping, and coating.

Next, the obtained noodle strips are filled in a bag having heat resistance, and 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. As the heat-resistant bag, any bag having heat resistance that can withstand sterilization under pressure can be used. An example 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 the opening of the bag is sealed by means such as heat sealing.

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.
Hereinafter, preferably, 20 to 35% by volume, more preferably 25 to 35% by volume is appropriate. If it exceeds 40% by volume, the sterilization efficiency tends to decrease and the resulting product tends to be bulky. On the other hand, if the content is less than 20% by volume, the looseness of the noodle strings tends to decrease.

A container may be adopted as the package instead of the bag. 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, for example, a single layer or a laminate of polyethylene, polystyrene, polypropylene, polyester, etc. As the lid, for example, a film made of the above material is used. To do. Further, the air content is, for example, 25 to 80% by volume, preferably 35 to 65% by volume, in view of preventing mutual attachment of noodle strings and injecting a sufficient amount of soup at the time of eating.

Next, in step (d), the bag or container is subjected to pressure heat sterilization treatment. In this case, the conditions for the pressure heat sterilization treatment include a sterilization temperature of 120 to 135 ° C. and an F ₀ value of about 4 or more.

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 treatment is matched to the pressure in the bag as much as possible. It is desirable in order to further improve the unraveling of the noodle strings. In that case, the condition is that the pressure difference between the pressure in the bag during pressure heating and the pressure in the pressure heat treatment tank (or the sum of the saturated steam pressure of the temperature of the food to be sterilized and the expansion pressure of air and the pressure). The pressure difference with the pressure in the heat sterilization tank is -0.5 to +0.5 kg / cm
² , it is suitable to carry out the pressure heat sterilization treatment so that the pressure is preferably -0.3 to +0.3 kg / cm ² .

[0035]

EFFECT OF THE INVENTION According to the method of the present invention, it is possible to produce a multi-layered noodle which has a good flavor, can be eaten by heating for a short period of time, and which has been strongly sterilized under pressure and heat.

Therefore, according to the method of the present invention, it is possible to efficiently produce multi-layered ramen, udon noodles, especially retorted noodles.

[0037]

【Example】

Example 1 (Ramen) 2400 parts by weight of strong flour (protein content 11%), 600 parts by weight of medium strength flour (protein content 9%), 30 parts by weight of brine, and 9 parts of water.
A solution consisting of 90 parts by weight and 30 parts by weight of sodium chloride was added and kneaded to prepare a dough. Then, the obtained dough was spread to obtain a rough sheet for inner layer having a thickness of 6 to 8 mm. On the other hand, 2100 parts by weight of soft flour (protein content 8%), 900 parts by weight of potato starch, 30 parts by weight of brine, 150 parts by weight of water, 30 parts of salt
A dough was prepared by adding a solution consisting of parts by weight and kneading.
Then, the obtained dough was spread to obtain a rough sheet for outer layer having a thickness of 2 to 3 mm.

Then, one of the inner layer rough sheets was sandwiched between two outer layer rough sheets and roll-molded, and the noodle strips obtained were cut with a cutting blade (round # 20) to obtain noodle strings. . Next, the obtained noodle strings were waved, and then steamed at about 100 ° C. for 100 seconds. Thereafter, the noodle strings were boiled at about 98 ° C. for 30 seconds to obtain boiled noodles. The water content of the obtained boiled noodles was 58% by weight. Next, the hot water was cut off, and water of 15 ° C. was showered on the boiled noodles at a rate of 0.5 l / sec for 100 seconds with respect to 100 g of boiled noodles, and then immersed in water of 20 ° C. for 30 seconds. The product temperature of the boiled noodles after immersion 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 immersed in a malic acid aqueous solution. The pH of the noodle strings after immersion was 6.8. Next, 200 g of boiled noodles were filled in polypropylene retort pouches (140 × 170 mm), and then heat sealed so that 85 ml of air remained in the retort pouches. Then, the pressure difference between the pressure in the bag and the pressure in the pressure heat sterilization treatment tank during the pressure heat sterilization of the retort pouch is −0.
Sterilization temperature 121 ℃, F to be 3 to +0.3 kg / cm ²
_A pressure heat sterilization treatment was performed under the conditions of 10 or more to obtain a pressure heat sterilization treatment ramen.

The obtained pressure-heat-sterilized ramen was taken out of the bag and heated in boiling water for 1.5 minutes. Next, the ramen soup 25, which was taken out of the boiling water, heated and then separately heated.
I put it in a bowl of 0g and ate it. The obtained ramen has a good flavor with no flour odor and no browning,
Further, it had a firmness equivalent to that of ramen obtained by a conventional method which was not subjected to pressure heat sterilization treatment. Also, the loosening during cooking (heating) was good.

Example 2 (Udon) A solution of 2 parts by weight of wheat gluten, 1.5 parts by weight of salt and 35 parts by weight of water was added to 100 parts by weight of medium strength wheat flour and kneaded to prepare a dough. Then, the obtained dough was spread to obtain a rough sheet for inner layer having a thickness of 6 to 8 mm. On the other hand, a dough was prepared by adding a solution of 1.5 parts by weight of salt, 20 parts by weight of potato starch and 35 parts by weight of water to 80 parts by weight of medium strength wheat flour and kneading the mixture. The dough obtained is then spread to a thickness of 2-3
A mm thick outer layer rough sheet was obtained.

After sandwiching one sheet of the above-mentioned inner layer rough sheet between two of the above-mentioned outer layer rough sheets and rolling and molding, the obtained noodle strips were cut out by a cutting blade (square # 10) to obtain noodle strings. Then, the noodle strings were boiled for 13 minutes at about 98 ° C. to obtain boiled noodles. The water content of the obtained boiled noodles was 68% by weight.
Next, water of 18 ° C. was showered on the above-mentioned boiled noodles at a rate of 0.3 liter / sec for 10 seconds with respect to 100 g of boiled noodles, and then immersed in 20 ° C. water for 30 seconds. The product temperature of the boiled noodles after the immersion was about 22 ° C. Then, the obtained boiled noodles are mixed with 200
g polypropylene polypropylene retort pouch (140 x 1
70 mm) and then heat sealed so that 85 ml of air remained. Then, the obtained retort pouch is sterilized so that the pressure difference between the pressure in the bag during pressure heat sterilization and the pressure in the pressure heat sterilization treatment tank is −0.3 to +0.3 kg / cm ^2. temperature 121 ° C., to obtain a by pressurizing and heating sterilization at F ₀ 8 or pressure-heating sterilization noodles.

The obtained pressure-heat-sterilized udon was taken out of the bag and heated in boiling water for 1.5 minutes, then taken out of the boiling water, drained from the boiling water, and then commercially available udon juice 250 separately heated.
I put it in a bowl containing g and ate. The obtained udon had a good flavor without floury odor, and had a firmness equivalent to that of the udon obtained by a conventional method without pressure heat sterilization. Also, the loosening during cooking was good.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Shozo Sugano 1-5-7 Mikitei-cho, Higashi-Osaka City, Osaka Prefecture House Food Industry Co., Ltd. (72) Misako Hirooka 1-5, Mikitei-cho, East Osaka City No. 7 House Food Industry Co., Ltd.

Claims (4)

(57) [Claims] 1. A step of preparing a multi-layered noodle comprising (a) an inner layer containing a protein raw material and an outer layer containing 10 to 80% by weight of starch relative to the entire outer layer, and (b) boiling the multi-layered noodle. Boiled so that the water content afterwards becomes 55 to 77% by weight, (c) a process of cooling the boiled multilayer noodles, (d) a process of boiled and cooled A method for producing a noodle under pressure heat sterilization treatment, which comprises a step of subjecting the multi-layered noodle to pressure heat sterilization treatment. 2. The manufacturing method according to claim 1, wherein the multilayer noodle in the step (a) has a thickness of the inner layer which is 1.5 times or more the thickness of the outer layer. 3. The production method according to claim 1, wherein the cooling treatment in the step (c) is carried out by showering the multi-layered noodles with water and then immersing them in water. 4. The cooling treatment in the step (c) is performed so as to lower the temperature of the multi-layered noodles to 40 ° C. or lower within 60 seconds after the cooling is started. The manufacturing method according to item 1.