JPS6041579B2 - Method for manufacturing preservative packaged raw noodle-like food using non-glutinous rice as the main ingredient - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a preservative packaged raw noodle-like food whose main ingredient is nonglutinous rice, which has a preservability that is at least suitable for distribution at room temperature.

Recently, methods for effectively utilizing surplus rice have been considered on a national level in Japan, and as part of this effort, the development of noodle foods that use rice as the main ingredient is progressing.

The present inventors have been promoting the above-mentioned development for several years and have established many manufacturing methods, and have already applied for patents for some of them (Japanese Patent Applications No. 52-135129 to No. 52-135132).

Noodle-like foods that use non-glutinous rice as the main ingredient can be roughly divided into two types: raw noodles and boiled noodles. In other words, in the present invention, raw noodle-like food refers to a hydrated mixed raw material consisting of 5 parts or more of non-glutinous rice flour and one or more substances selected from starch or starchy substances (1) steamed, steamed, or mixed. (2) steaming or steaming, pressure extrusion, and shaping into a plate; (3) subjecting the water-added mixed raw material to an incomplete gelatinization treatment or partially gelatinizing it in advance; (4) The water-added mixed raw material is shaped into a plate shape and steamed, and (4) the water-added mixed raw material is rolled out into a plate shape and then heated to form a gelatinized or partially gelatinized plate-like product. After the process,
It refers to a product that is made without being soaked in water or hot water, and is not so-called "raw" because it is gelatinized, but has the appearance of raw noodles. On the other hand, boiled noodle-like food refers to food that has been immersed in water or hot water after the step of forming the plate-shaped product, and its appearance resembles boiled noodles. Boiled noodle-like foods exhibit softer physical properties than raw noodle-like foods, and are considered to be completely different foods in appearance. As explained above, boiled noodle-like foods are manufactured through a process of soaking them in water or hot water, so they can be preserved using the same methods as normal boiled noodles (combined hydrogen peroxide treatment and heat sterilization, etc.). ), and a product that can withstand distribution at room temperature can be obtained relatively easily, but raw noodle-like foods cannot be subjected to the above treatment.

As a method for preserving raw noodle-like foods, even if known antibacterial or bactericidal additives are added to the hydrated mixed raw materials and the raw noodle-like foods obtained by the method described above are subjected to a fairly severe heat sterilization treatment, the As a result of experimenting to find out that it has almost no shelf life and examining the reasons mentioned above in detail, we came to the following conclusion.

In other words, it was thought that microorganisms in the flour adhering to raw noodle-like foods may be difficult to sterilize because the flour is almost dry during heat sterilization. Based on the above considerations, further studies were conducted and the method of the present invention was completed.

That is, 0.0% glycine is added to a hydrated mixed raw material consisting of 5 parts by weight or more of non-glutinous rice flour and 5 parts by weight or less of one or more types of substances selected from starch or starchy substances.
05 to 5% by weight and organic acid 0401 to 0.4% by weight, and then gelatinizing the water-added mixed raw material and shaping it into a plate shape, regardless of their order, to form a paste. A first step of producing a gelatinized or partially gelatinized plate-like product, then a second step of dusting the surface of the plate-like material with a powdery substance, and after the completion of the second step, an aging step is provided as necessary, A third step of forcibly removing most of the powder adhering to the surface of the plate-shaped object; after the third step, the plate-shaped object is cut into a linear or arbitrary shape, and the cut object is placed in a heat-resistant container or bag. A method for producing a preservative packaged raw noodle-like food made from non-glutinous rice as the main ingredient has been established, which is characterized by carrying out at least a fourth step of sealing the product in a container, and a fifth step of heat sterilization after the completion of the fourth step. Through the method of the present invention, for the first time, a raw noodle-like food, which is considered a novel food, can be stored at room temperature for at least 3 to 4 days.

The method of the present invention will be explained in detail below according to the manufacturing process.

First, starch or starch substances used in the present invention are grains other than rice such as barley, wheat, naked wheat, rye, triticale, and corn, potatoes such as potato, cansillo, and tapioca, buckwheat, millet, millet, and milo. , Coryan and other cereals that contain a relatively large amount of starch, as well as starch separated from these substances, as well as the above-mentioned cereals, cereals, potatoes, and starch separated from these by known methods. Contains those treated with acid, alkali, oxidation, reduction, esterification, etherification, gelatinization, and crosslinking.

The shape of the starch and starch substances may be granular, lumpy, powdery, or the like. Further, the shape of the rice used in the method of the present invention may be any of granular, powder, crushed, and compressed shapes.

When preparing a water-added mixed raw material using the above raw materials, if the raw material is in powder form, mix it as is, or if the raw material is in a shape other than powder, use a roll type or impact crusher, mixer, homomixer, or homogenizer. Machines with miniaturization functions such as
It is appropriate to prepare a hydrated mixed raw material having a water content of about 45 to 85% by weight by pulverizing the raw material using an apparatus and then mixing the raw material.

When preparing the water-added mixed raw material, the concentration in the water-added mixed raw material is 0.05-5% by weight of glycine and 0.01-0.0% by weight of organic acid.
It may be blended by any method so as to have a specific amount of %, but it is usually appropriate to add it by dissolving it in water to be added to the raw materials since it has good workability and can be blended uniformly. The above concentration ranges of glycine and organic acids range from the lowest concentration of each that exhibits significant preservability when each additive is used in combination under conditions that sufficiently heat sterilize the packaged raw noodle-like food to be manufactured. This indicates the maximum allowable concentration for taste (sweetness for glycine, sourness or odor for organic acids). The organic acids used above include citric acid, malic acid, phytic acid, fumaric acid, succinic acid, tartaric acid, lactic acid,
Acetic acid etc. are listed.

In addition, when preparing the water-added mixed raw material, synthetic thickeners such as sodium alginate, propylene glycol alginate, sodium cellulose glycolate, sodium polyacrylate, methylcellulose, carrageenan, alginic acid,
Natural thickeners such as guar gum and locust bean gum, ethyl alcohol, propylene glycol, sorbitol,
Alcohols or polyhydric alcohols such as malt, phosphates such as sodium metaphosphate and potassium pyrophosphate, organic acid salts, oils and fats, emulsifiers, etc. can be appropriately blended.

A gelatinized or partially gelatinized plate-like product is obtained by performing at least the steps of heating and gelatinizing the hydrated mixed raw material prepared as described above and shaping it into a plate shape by the method described above.

Next, a step is performed in which the surface of the plate-shaped object is dusted with powder to reduce the tackiness of the surface.

The flour may be any powdery substance, including starches such as potato starch, tapioca starch, and corn starch, grain flours such as rice flour, wheat flour, barley flour, bare wheat flour, millet flour, millet flour, and milo flour, and cereals. Powder etc. are listed, but one with few heat-resistant spores is preferable. Rolling up the floured plate-like material with a rolling pin or the like or stacking it up and leaving it to age at as low a temperature as possible within a range where the plate-like material does not freeze will facilitate the cutting work in the subsequent process. desirable for.

When aging the plate-like object, it is appropriate to wrap it in a bag made of polyethylene or the like in order to prevent moisture evaporation and environmental contamination by microorganisms and the like. Next, most of the powder on the surface of the plate-shaped object is brushed off.

Although any method can be used to remove the particles, methods that can be used to continuously and efficiently remove the particles include treating the surface of the plate with a rotating brush or blowing with wind. After most of the dust has been removed, the plate-like material is cut into a linear shape or any desired shape using a rotary cutting blade or a knife-like cutting blade, and the cut material is sealed in a heat-resistant container or bag.

When sealing the container or bag, it is desirable that the air content in the container or bag is approximately 20 to 5% by volume at 20°C. It is appropriate for the heat-resistant container or bag to be made of plastic such as polyethylene or polypropylene, but when filling with carbon dioxide, nitrogen gas, etc., a packaging material with high gas barrier properties should be used! It is.

By subjecting the sealed package to heat sterilization treatment, a shelf-stable raw noodle-like food according to the method of the present invention can be obtained.

The heat sterilization must be carried out to the extent that the temperature at the center of the raw noodle-like food exceeds at least 70°C.For example, 300f of the raw noodle-like food is placed in a polypropylene bag (thick When it is sealed and packaged (20 cm long x 10 α wide), it takes more than 1 minute to heat the powder with 100°C steam.
Examples are shown below.
Example 1 Glycine and glacial acetic acid dissolved in 5.7k9 water were added to a mixed powder of 8k9 rice flour and 2kg potato starch (the concentration of glycine and acetic acid in the hydrated mixed raw material was 0 to 7, respectively).
% by weight, 0 to 0.5% by weight) was added and mixed to obtain a hydrated mixed dough.

This was divided into fist-sized pieces and steamed in a bamboo steamer, then high-pressure wire was drawn out using a spaghetti test-making machine.Then, the dough was rolled out using a Teflon-treated noodle roll to determine its thickness. It was made into a plate-like article (band) of about 2 Tmm. The surface of the strip was dusted with corn starch, rolled up around a rolling pin, wrapped in a polyethylene bag, and stored overnight at about 10°C. Next, most of the flour on the surface of the noodle strip is brushed off using an electric rotating brush, and the noodle strip is cut with a rotary cutting blade (NO.1O) for noodle making.
Place each 200 y of cut pieces in a polypropylene bag (a). 07T
m! n thickness), and at this time, the air content (calculated at 20°C) was approximately 3% by volume. Next, the package was sterilized by heating with steam at 100°C (temperature reached at the center of about 83°C). After heat sterilization, it was cooled to room temperature and a storage test was conducted at about 35°C. (
(Number of samples: 10 samples per test area) As shown in Table 1, good storage stability was achieved in the combined addition of glycine at a concentration of 0.05% by weight or more and acetic acid at a concentration of 0.01% by weight or more in the hydrated mixed raw material. showed that.

However, as a result of tasting (boiled for 6 minutes, washed with water and cooled), it was found that when the glycine content exceeds 5% by weight and the acetic acid content exceeds 0.4% by weight, the sweetness or sourness (and sour odor) is strong and unsuitable for use as a noodle-like food. . Furthermore, in the test results obtained in the same manner as described above without removing the dusting powder from the plate-like materials obtained in the above example, most of the materials rotted after 3 or 10 days, except for the group containing 0.5% by weight of acetic acid. Ta.

Table 1 Effect of glycine and acetic acid concentration on the storage stability of raw noodle-like foods (1 test group: 10 points) (Those within the thick line frame in the table correspond to the method of the present invention) * Concentration in hydrated mixed dough (wt%) ) Appearance condition (stored at 35℃) - Example 2 without testing Crushed rice 3K9 was immersed in water (approximately 25° C.) for 1 hour, then taken out, water was drained, and a powder of approximately 60 mesh or more was prepared using a pulverizer.

Mix 1k9 of tapioca starch with the rice flour, and add 100y of salt, 40y of glycine, and 4y of malic acid or 40q of brewed vinegar (containing 1% acetic acid) in hot water at about 90°C.
A hydrated mixed dough was prepared by mixing the solution dissolved in 6k9. This dough is rolled with a Teflon-treated noodle roll to achieve 3Tr0! The belt was made into a l-thick belt. then 100
'C steam for 5 minutes, and after cooling slightly, flour the surface of the noodle strip with potato starch, roll it around a rolling pin and store at about 3 °C for 3 hours, then blow air on the surface of the noodle strip. I soaked it and removed most of the powder. Then N
O. Cut the noodle-making cutting blade (No. 6) and place the cut product (300y) into a polyethylene bag (No. 4). 07TT011 thickness), and the air content (calculated at 20'C) was approximately 2% by volume. The package and the two powders were sterilized by heating in boiling water and cooled to room temperature to obtain a preservative packaged raw noodle-like food according to the method of the present invention (10 items each in malic acid and acetic acid added groups). 35 pieces of the raw noodle-like food
As a result of a storage test conducted at 0.degree. C., all of the samples showed a normal appearance even after one beating, and when the number of viable bacteria was measured at each of the three points, it was 300/q or less in all cases.

Example 3 After soaking 1k9 of washed rice in water (approximately 25°C) for 1 hour, take it out and drain the water, add 1k9 of potato starch, 0.5k9 of glutinous corn starch, and 0.5k of wheat starch.
Add 9 and further add 5g of glycine, 0.5y15 glacial acetic acid, 1q1 lactic acid, 20d salt, 2d alginate propylene glycol ester, and 20ml propylene glycol.
1.5k9 of an aqueous solution dissolved therein was added and homogenized by pulverizing with a mixer to obtain a milky hydrated mixed raw material.

The water-added mixed raw material was spread on a smooth stainless steel plate to form a plate with a thickness of about 2 wrm, and then heated with steam at 100°C for 4 hours.
Steamed for a minute. After the plate had cooled down a little, the plate was peeled off from the stainless steel plate while dusting the surface with corn starch. After the plate had cooled to room temperature, most of the powder adhering to the surface of the plate was removed using an electric rotating brush, and then it was cut into approximately 3-inch pieces using a knife-type cutting blade. The cut object 300y was placed in a container molded from a polypropylene sheet with a thickness of 1", and
It was sealed with a lid of 7TrrIn homogeneous sheet. At this time, the air content (calculated at 20°C) was approximately 5% by volume. Next, the package was heat sterilized in hot water at about 90° C. for 4 minutes to obtain a preservative packaged raw noodle-like food according to the method of the present invention.
When the packaged raw noodle-like food was stored at 35°C, no abnormality was observed even after 10 days.

Claims (1)

[Claims] 1. 0.0% glycine in a hydrated mixed raw material consisting of 50 parts by weight or more of non-glutinous rice flour and 50 parts by weight or less of one or more substances selected from starches or starches.
05 to 5% by weight and 0.01 to 0.4% by weight of an organic acid, and then at least the steps of gelatinizing the hydrated mixed raw material and shaping it into a plate shape, regardless of their order. A first step of producing a gelatinized or partially gelatinized plate-like product, a second step of dusting the surface of the plate-like material with a powdery substance, and an aging step if necessary after the second step was completed. After that, a third step is to forcibly remove most of the powder adhering to the surface of the plate-shaped object. After the third step, the cut object is cut into a linear or arbitrary shape, and the cut object is placed in a heat-resistant container or A method for producing a preservative packaged raw noodle-like food using nonglutinous rice as a main ingredient, which comprises performing at least a fourth step of sealing the bag and a fifth step of heat sterilization after the completion of the fourth step.