Noodle making method

A production method and noodle technology, applied in food preparation, application, food science, etc., can solve the problems of complicated process, too soft noodles taste, carcinogens, environmental hormones, etc., and achieve the goal of preventing tissue changes and good taste Effect

Inactive Publication Date: 2005-10-05
NISSIN FOODS HLDG CO LTD
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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 m

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example

[0063] Examples 1 to 4 and Comparative Examples 1 to 3

[0064] The spaghetti was cooked to obtain boiled spaghetti (yield 230%). The obtained boiled spaghetti was directly sprayed and contacted with saturated water vapor shown in Table 1 and heated, and then the container was sealed. In Comparative Example 1, the boiled spaghetti was not heated with saturated steam, and the container was directly sealed. After being sealed for 1 day, it was heated, and the food texture and flavor were sensorily evaluated by 10 panelists based on the evaluation criteria in Table 2. The evaluation results are shown in Table 1.

[0065] Implement

[0066] Evaluation item

Example

[0067] Examples 5-10 and Comparative Examples 4-7

[0068] After cooking dry spaghetti with a thickness of 1.6 mm until the yield reaches 220%, it is immersed in water at 20° C. for 40 seconds to obtain boiled spaghetti. This boiled spaghetti was subdivided into 200 g, put in a container, and saturated steam was sprayed directly onto the boiled spaghetti under the spraying conditions shown in Table 3 and Table 4. Next, it was heated with saturated steam at 100°C for the time shown in Table 3 and Table 4, and the lid of the container was immediately closed to obtain container-packed spaghetti. After cooling the obtained container-packed spaghetti to room temperature, it was stored for 1 week. The microbial proliferation after storage for 1 week was checked, and the microbial control effect was evaluated according to the standards shown in Table 5. Regarding the samples confirmed to have the microbial control effect, 10 panelists conducted sensory evaluations on the food feeling whe...

Example Embodiment

[0072] Example 11

[0073] The dried spaghetti was boiled to a yield of 230%, and 200 g of the obtained boiled spaghetti was filled into a nylon / polypropylene laminated plastic disc-shaped container (inner diameter 120 mm × depth 45 mm). Then, the boiled spaghetti in the container is put into the chamber of a pressure heat sterilization device, and saturated steam at a temperature of 120° C. is sprayed for 30 seconds to perform pressure heating treatment, thereby sterilizing the spaghetti. Then, the pressure control valve installed in the room is opened and then closed once. The temperature in the room after the operation was 115°C. Next, fully open the pressure control valve and fully open until the room pressure becomes atmospheric. Then, the opening of the container was aseptically sealed according to a conventional method to obtain the container-packed spaghetti. Before entering the sealing operation, the indoor container filled and boiled spaghetti did not spray out of the co...

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PUM

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Abstract

The present invention relates to a method for making normal-temperature circulating noodles, which is characterized in that the cooked noodles are heat-treated by directly contacting saturated water vapor at 105-150° C., or the cooked noodles are directly sprayed at 105-150° C. After heat-processing by saturating water vapor, the noodles are further heat-treated by directly contacting saturated water vapor at 90 to 100°C. According to this production method, it is possible to obtain normal-temperature circulating noodles that do not use additives and can maintain a good texture for a long time.

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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IPC IPC(8): A23L7/109
Inventor 坂卷柔松林聪子远藤真知子野村谕
Owner NISSIN FOODS HLDG CO LTD
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