JPS5813135B2 - HOZONSEI O YUSURU YUDEMANRUI NO SEIZOUHOU - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for imparting preservative properties to boiled noodles by microwave treatment under pressure, and provides a novel method that does not use preservatives.

Traditionally, most methods for preserving boiled noodles sold at room temperature have been to use preservatives, and although there are some on the market that are solely heat sterilized, none of them are of satisfactory quality.

In other words, the core of the noodles may become soft, noodle strings may stick to them, or they may become gummy, resulting in poor texture.

The most popular method of using preservatives is to add hydrogen peroxide and heat. In addition, monoglycerides of lower fatty acids, alcohols, organic acids, liduzyme, etc. are also used because they have bacteriostatic effects. Some of these have been put into practical use alone or in combination with hydrogen peroxide.

However, it is unavoidable to use these preservatives, and this is not a desirable thing.It goes without saying that genuine foods without preservatives are desirable if possible.

On the other hand, canned or retort foods are known as heat sterilization treatments for foods, but even if boiled noodles are canned or retort foods, satisfactory quality cannot be obtained.

The reason for this is that due to excessive heat treatment, the starch-based boiled noodles become soft or gummy, far from having the texture of boiled noodles, and are no longer commercially viable.

The present invention has succeeded in eliminating these disadvantages and producing completely sterilized boiled noodles as food that can be distributed at room temperature.

That is, the method of the present invention is a method for producing boiled noodles that shorten the sterilization time and have a shelf life by subjecting boiled noodles to microwave treatment under pressure, and the method is a method for producing boiled noodles that have a shelf life by shortening the sterilization time, and the method is a method for producing boiled noodles that have a shelf life by shortening the sterilization time. requires 120°C for about 30 minutes, but the present invention uses microwaves to
This treatment time was shortened to about 1/3 and the sterilization conditions were relaxed.

The boiled noodles referred to here include udon and soba noodles, Chinese noodles, spaghetti, and pasta such as macaroni.

In addition, it may be flavored or cooked as necessary.

In addition, it is preferable to boil for a shorter time than usual, and it is suitable that the surface is sticky and the inside does not absorb water sufficiently.

For example, boil udon noodles for 1 to 2 minutes until the surface becomes gelatinized, and for spaghetti with a diameter of about 1.9 mm, boil for 6 to 8 minutes until the yield is reached (the weight of the noodles before boiling). It is preferable that the percentage is about 200%.

If the noodles are sufficiently boiled, they will be reheated during the subsequent microwave treatment under pressure, which is undesirable because the quality of the noodles will tend to soften.

As for the method of pressurization, any pressure resistant container, such as an autoclave, which has a structure that can increase the pressure using steam, air, etc., may be used.

Since the present invention irradiates microwaves under such pressure, the pressurized container must be equipped with incidental equipment for microwave irradiation, and must also be equipped with water inlet and outlet ports. .

The degree of pressurization is 2 Kg/cm, which is necessary for autoclaving.
A pressure of 2 to 2.3 Kq/cm2 is sufficient; anything more than this increases the deterioration of the noodle quality, which is rather undesirable.

In addition, the microwave irradiation time is, for example, a boiled noodle IK with an output of 5 kW for about 50 to 60 seconds, an output of 1
In the case of kW, it is sufficient to apply a load that brings the temperature of the product to around 120° C. for about 2.5 minutes, and it is preferable to quickly open the container to this temperature.

This is to quickly raise the temperature of the core of the object to 120° C. or higher to sterilize it.

Once the product temperature has risen to around 120°C, it is necessary to maintain the temperature for about 10 minutes. It may also be held by

For packaging the noodles, materials commonly used in retorts, such as polyester, polypropylene, polycarbonate, etc., or materials laminated with polyethylene or the like can be used.

In addition, conventionally, when sealing a retort, it was necessary to reduce the pressure to some extent, but with the method of the present invention, there is no need to reduce the pressure.In fact, normal pressure gives better results as the noodles do not stick to each other. It will be done.

It is also effective to use edible fats and oils to prevent adhesion.

Furthermore, in the case of the present invention, boiled noodles with more preferable properties can be obtained by adding enough water to absorb into the noodles during packaging.

To remove the retort from the pressurized container, use the normal method.
For example, you can take it out after cooling it under a shower of water and returning it to normal pressure.

Further, in an embodiment of the present invention, packaging may be performed after microwave irradiation, and in this case, it is sufficient to carry out the packaging in a sterilized room or the like.

There is no limit to the storage period of the noodles prepared by the method of the present invention from the point of view of not causing spoilage, but due to changes in other physical properties related to texture, etc., the noodles can be kept as a commercial product for about 6 months.

The effects of the present invention will be described below using spaghetti as an example.

Conventional method (1) Boil raw spaghetti-3857 for 14 minutes, yield 260
% was divided into 5 pieces, each bag was about 2007 ml, placed in heat-resistant packaging material, directly sealed, placed in an autoclave, and processed at 120°C for 30 minutes according to the usual method (total time 45 minutes).

The spaghetti had a lot of noodle strings attached to it, and it also became soft and became a glue-like lump, so it could not be called spaghetti.

Conventional method (2) Boil raw spaghetti-5007 for 4 minutes and reduce the yield to 2oo
%, this was divided into 5 pieces, each bag was about 2007 ml, placed in a heat-resistant bag, sealed under normal pressure, and placed in an autoclave.

The product temperature was gradually raised to 120°C over 30 minutes, and after the product temperature reached 120°C, it was left for 30 minutes and then taken out.

Although there were few noodle strings attached, the quality of the noodles became gummy and there was no core, making it unlike regular spaghetti.

Comparative example (1) Output 5 microwaves with normal pressure inside the retort container
The treatment was carried out in the same manner as in the method of the present invention described later, except that irradiation was performed at kW for 60 seconds.

Although the quality of the resulting spaghetti was good, it spoiled within 2-3 days after processing.

Comparative Example (2) The same process as in Comparative Example (1) was carried out except that microwave irradiation was performed for 10 minutes at an output of 5 kW.

Although the resulting spaghetti was satisfactory in terms of storage stability, the noodle strings collapsed or stuck to each other, and the texture was soft, resulting in a product that had no commercial value.

Method of the present invention Boil raw spaghetti-5007 for 4 minutes, divide it into 5 pieces with a yield of 200, put each bag of about 2007 in a heat-resistant bag, and heat it under normal pressure in a microwave oven. Place it in a shock-resistant container that can be irradiated with waves, set the internal pressure inside the retort container to 2K/cm2, and first irradiate it with microwaves at an output of 5KW for 60 seconds, then stop this, and then maintain it at 120℃ for 10 minutes at steam pressure. After that, it was returned to normal pressure under water cooling and taken out.

The quality of the noodles was satisfactory in both appearance and taste.

Note 1) Yield: Weight percentage of final boiled noodles based on the flour used.

Note 2) Tensile strength, elongation rate: Use a food rheometer (manufactured by Fudo Kogyo Co., Ltd.).

Is the optimal range of tensile strength 600-1000? /om2, and if this value is less than 6007/cm2, the noodle strings will be in a softened state, while on the other hand, 1000? /cm2, gummy formation occurs.

If the elongation rate is 150% or more, the noodles will have lumps, while if the elongation rate is less than 150%, the noodles will not have firmness.

Example 1 5007 raw spaghetti was boiled for 4 minutes and the yield was 200.
%, sprinkle with 1% salad oil, and add 200%?
Packed in polyester/polyethylene laminate bags 5
Individually package.

This is placed in a pressure-resistant container that can be irradiated with water, air, steam, and microwaves, and the internal pressure is increased to 2 kg/kg with steam.
cm2, then irradiated with microwave with 5Kw output per 1K7 for 50 seconds, and then lowered the internal pressure to 2K with steam.
The mixture was maintained at 120° C. for 10 minutes at 120° C. and cooled by spraying cold water at the same pressure, then brought to normal pressure and taken out.

The processed packaged boiled noodles are delicious and completely sterilized at the same time.

Example: Boil fresh noodles 6 (l) with a cross-sectional area of about 5 mm2 for 2 minutes, put 120 g of boiled noodles and 409 water into a polypropylene bag with a thickness of about 0.5 mm, and after sealing the bag, micro Insert into a pressurized container into which water, steam, and air can be extracted using wave irradiation.

IKw per load IKg under internal pressure of 2Kk/cm2 with air
The output microwave is irradiated for 2 minutes, and the output is further increased to 5Kw, and the microwave irradiation is performed intermittently twice for 20 seconds at 3 minute intervals.

After that, it is cooled by water sprinkling at the same pressure, and the pressure is gradually returned to normal before being taken out.

Example 3 Boil 100 grams of dried macaroni for 5 minutes and immediately mix it with pre-cooked chicken and vegetable ingredients and white sauce to make macaroni gratin weighing about 1 kg.
Place 9 pieces in modular paper containers and seal.

This is subjected to the same pressure microwave treatment as in Example 1.

Claims (1)

[Claims] 1. A method for producing preservative boiled noodles, which comprises subjecting boiled noodles to microwave treatment under pressure.