Noodle making method

A production method and noodle technology, which is applied in food preparation, application, food science, etc., can solve the problems of complex process, too soft taste of noodles, unsatisfactory preservatives, etc., and achieve the effect of preventing tissue changes and good taste

Inactive Publication Date: 2009-07-15
NISSIN YORK
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] However, the method described in the Registered Utility Model Publication No. 3024090 needs to sterilize the tray filled with packaged and sterilized noodles in advance by UV, so a large-scale machine such as a UV sterilizer is required, and the process is complicated.
On the other hand, since most food trays are made of organic polymer materials, the trays need to be irradiated with UV light for sterilization, and there is a risk of free radical reactions of organic polymer materials, which may produce carcinogens and environmental hormones.
[0010] Furthermore, the method described in the Registered Utility Model Publication No. 3024090 has the following disadvantages: during the continuous sterilization of tens of seconds to tens of minutes, the taste of the final product noodles is too soft and becomes less chewy.
If the treatment of 6-10 seconds is regarded as a cycle, and the intermittent sterilization treatment is repeated 6-8 times, especially when the number of initial bacteria in the noodles before the sterilization treatment is large, the safety cannot be ensured.
However, these methods and preservatives are still unsatisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1～4 and comparative example 1～3

[0064] The spaghetti noodles were boiled to obtain boiled spaghetti noodles (yield rate 230%). The obtained boiled spaghetti was heat-treated by direct spray contact with the saturated water vapor shown in Table 1, and then the container was sealed. In Comparative Example 1, the boiled spaghetti was not heat-treated with saturated steam, and the container was directly sealed. After sealing for 1 day, it was heated, and 10 judges conducted a sensory evaluation on its taste and flavor according to the evaluation criteria in Table 2. The evaluation results are shown in Table 1.

[0065] Table 1

[0066]

implement

example 1 implement

Example 2 implement

Example 3 implement

Example 4 Compare

example 1 Compare

Example 2 Compare

Example 3 Water vapor temperature (℃) 105 120 140 150 — 100 160 Processing time (seconds) 30 30 30 30 — 30 30 Appetite (average score) 4.3 4.8 4.7 4.5 3.2 3.5 2.1 Flav...

Embodiment 5～10 and comparative example 4～7

[0070] The dried spaghetti with a thickness of 1.6 mm was boiled until the yield reached 220%, and then immersed in water at 20° C. for 40 seconds to obtain boiled spaghetti. The boiled spaghetti was subdivided into 200 g, put into a container, and saturated steam was directly sprayed onto the boiled spaghetti under the spraying conditions shown in Table 3 and Table 4. Next, it was heated with saturated water vapor at 100° C. for the time shown in Table 3 and Table 4, and the lid of the container was immediately sealed to obtain spaghetti in a container. The obtained containerized spaghetti was allowed to cool to room temperature and stored for 1 week. Check the microbial proliferation after storage for 1 week, and evaluate the microbial control effect according to the standards shown in Table 5. Regarding the samples confirmed to have microbial control effects, 10 judges conducted a sensory evaluation on the food texture when heated with an electric stove according to the ev...

Embodiment 11

[0078]Dried spaghetti was boiled to a yield of 230%, and 200 g of the obtained boiled spaghetti was filled in a nylon / polypropylene laminated plastic dish-shaped container (120 mm inner diameter x 45 mm deep). Then, put the boiled spaghetti in the container into the chamber of the retort sterilization device, and spray the saturated steam with a temperature of 120° C. for 30 seconds to carry out the repressurization and heat treatment, thereby the spaghetti is sterilized. Then, open and close the pressure control valve installed in the room once. The temperature in the chamber after the operation was 115°C. Then fully open the pressure control valve until the indoor pressure becomes atmospheric pressure. Then, the opening of the container was aseptically sealed according to a conventional method to obtain boiled spaghetti in a container. Before entering the sealing operation, the indoor container filling boiled spaghetti did not spray out from the container, and the state of...

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Abstract

The present invention involves the producing method of current noodles at room temperature, which is characterized after a heat treatment of directly contacting the cooked noodles with a 105 to 150 DEG C saturated water vapour, or a heat treatment of intermittently directly injecting the 105 to 150 DEG C saturated water vapour to the cooked noodles, the noodles are directly contacted with the 90 ~ 100 DEG C saturated water vapour for a heat treatment. According to the producing method, the current noodles at room temperature which do not use additives and can maintain a good fresh sense for a long time, can be obtained.

Description

technical field [0001] The invention relates to a method for making normal-temperature circulating noodles without using additives and maintaining a good taste for a long time. Background technique [0002] Boiled noodles are most viscous and elastic when they are in the so-called boiled state immediately after cooking, and they are delicious boiled noodles that are often called "vigorous". But this kind of boiled noodles has a disadvantage, it will become less "vigorous" over time, and the taste of food will be significantly reduced. [0003] The method for solving these shortcomings is known to have the making method of the noodle that adds transglutaminase (referring to Japanese Unexamined Patent Publication No. 6-14733) in the process of mixing grain flour and other raw materials as the base material (referring to Japanese Unexamined Patent Publication No. 6-14733), or using it as the main raw material A method of making noodles in which transglutaminase and gliadin or ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/16A23L7/109
Inventor 坂卷柔松林聪子远藤真知子野村谕
Owner NISSIN YORK
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