Method for producing packed noodles

Abstract

To provide a method for producing packed noodles that retain moderate hardness even after long-time storage and are highly versatile.SOLUTION: A method for producing packed noodles comprises the steps of: preparing pregelatinized noodles; obtaining immersion liquid-absorbing noodles by subjecting the pregelatinized noodles to an immersion treatment in an immersion liquid containing 20-50 mass% of a starch decomposed product having a DE value of 4-25 and then subjecting the same to a solid-liquid separation treatment; and obtaining packed noodles by subjecting a container filled with the immersion liquid-absorbing noodles to a heat sterilization treatment.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to packaged noodles that maintain a suitable hardness even when stored for a long period of time and are highly versatile, and to a method for producing the same. [Background technology]

[0002] Processed foods such as pasta, udon, soba, and ramen noodles that have been cooked are required to maintain a moderate firmness without falling apart when cooked. Preventing the food from falling apart and maintaining a moderate firmness are particularly difficult for products intended for long-term storage.

[0003] For example, pasta is generally made from wheat, has a dense internal structure, and has a unique texture that is smooth to the touch and has a moderate chewiness (hardness). Therefore, maintaining the unique texture of pasta in cooked processed foods that use pasta is an important factor in increasing the product value.

[0004] The present inventor has previously developed a method for producing packaged noodles that can maintain an appropriate hardness even when stored for long periods of time, in which a container filled with noodles that have been pre-heated and frozen and a seasoning liquid containing a specific amount of a starch hydrolysate with a specific DE value is heat-sterilized (see, for example, Patent Document 1).

[0005] Furthermore, noodles that have been pasteurized and pH-treated are known as room temperature storable heat-treated noodles (see, for example, Non-Patent Documents 1 and 2). [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Patent No. 6923986 [Non-patent literature]

[0007] [Non-Patent Document 1] Ma Ma Boiled Spaghetti Napolitan, Nissin Flour Wellna [online], [searched January 31, 2024], Internet<URL:https: / / www.nisshin-seifun-welna.com / index / products / 4902110344981.html> [Non-patent document 2] Udon noodles with soup, Itsuki Foods Co., Ltd. [online], [searched January 31, 2024], Internet<URL:https: / / www.itsukifoods.jp / product_02_udon.html> Summary of the Invention [Problem to be solved by the invention]

[0008] The method described in Patent Document 1 allows noodles to maintain a suitable firmness even when stored for a long period of time, but because the noodles and seasoning liquid are packed together in a container, there is a problem in that there is a lack of variety in flavor and it is not possible to meet the diversifying tastes of consumers.

[0009] The noodles described in Non-Patent Documents 1 and 2 have the problem that they can be stored for a relatively short period of time due to the low-temperature sterilization treatment, and furthermore, the firmness (hardness) of the noodles is not sufficient.

[0010] Therefore, an object of the present invention is to provide highly versatile packaged noodles that maintain a suitable hardness even when stored for a long period of time. [Means for solving the problem]

[0011] In order to produce versatile packaged noodles, the present inventors attempted to eliminate as many seasoning components as possible from the seasoning liquid other than water and starch hydrolysates in the method described in Patent Document 1. However, they encountered the problem that, depending on the concentration of starch hydrolysates, the noodles could not achieve an appropriate firmness. It was speculated that this was because, even if the concentration of starch hydrolysates was the same in the method described in Patent Document 1, the absence of seasoning components inevitably increased the amount of water, and this moisture transferred to the noodles, making it difficult to maintain firmness. Generally, moisture transfer occurs from a high moisture content to a low moisture content. Therefore, when the moisture content of noodles is low and the moisture content of the seasoning liquid is high, the moisture from the seasoning liquid transfers to the noodles, making it difficult to maintain an appropriate firmness. Therefore, when the inventors attempted to eliminate the seasoning components and reduce the moisture content in the method described in Patent Document 1, they encountered the problem that, as the concentration of starch hydrolysates became excessively high, the viscosity of the seasoning liquid increased, preventing the seasoning liquid from blending with the noodles. Ultimately, they encountered the problem that the noodles could not achieve an appropriate firmness. In order to solve this problem, the present inventors have conducted extensive research, reviewing the ingredients and blending ratio of the seasoning liquid, the manufacturing process, etc. Finally, by subjecting pregelatinized noodles to a certain degree of soaking in a soaking liquid containing specific amounts of water and specific starch hydrolysates, they have succeeded in obtaining packaged noodles that can maintain a suitable firmness even when stored for long periods of time. Furthermore, because these packaged noodles contain almost no components other than water and the starch hydrolysates, seasonings (including sauces, soups, dipping sauces, etc.) and ingredients can be freely selected for use with the noodles, making them highly versatile and able to meet consumer needs. The present invention was completed based on these successful examples and findings.

[0012] Thus, according to one aspect of the present invention, there is provided: [1] A step of preparing pregelatinized noodles; a step of immersing the gelatinized noodles in a soaking liquid containing 20% ​​to 50% by mass of a starch hydrolysate having a DE value of 4 to 25, and then subjecting the gelatinized noodles to a solid-liquid separation treatment to obtain soaking liquid-absorbed noodles; a step of subjecting the container filled with the soaking liquid-absorbed noodles to a heat sterilization treatment to obtain packaged noodles; A method for producing packaged noodles, comprising: [2] The method for producing packaged noodles according to [1], wherein the moisture content of the packaged noodles is 45% by mass to 63% by mass. [3] The method for producing packaged noodles according to [1] or [2], wherein the Brix value of the soaking liquid is 20 to 50. [4] The method for producing packaged noodles according to any one of [1] to [3], wherein the noodles are at least one type selected from the group consisting of Chinese noodles, pasta, udon, and somen. [5] The method for producing packaged noodles according to any one of [1] to [4], wherein the heat sterilization treatment is a retort sterilization treatment. [6] The method for producing packaged noodles according to any one of [1] to [5], wherein the soaking liquid further contains at least one component selected from the group consisting of salt and acidulant. [7] The method for producing packaged noodles according to any one of [1] to [6], wherein the packaged noodles are substantially unseasoned. [Effects of the Invention]

[0013] According to the present invention, it is possible to obtain packaged noodles that can maintain a suitable hardness even when stored for a long period of time and that are highly versatile. DETAILED DESCRIPTION OF THE INVENTION

[0014] The following describes in detail packaged noodles, which are one embodiment of the present invention, and the method for producing the same; however, the technical scope of the present invention is not limited to the items in this section, and the present invention can take various forms as long as it achieves its objectives.

[0015] "Packaged" means filled or contained in a container. The term "content" as used herein is synonymous with concentration and means the ratio (eg, mass %) of the amount (eg, mass) of a component to the total amount (eg, volume). "Comprising" means that elements other than those explicitly stated as being included can be added (same meaning as "comprising at least"), but also encompasses "consisting of" and "consisting essentially of." That is, "comprising" can mean including the explicitly stated elements and any one or more elements, consisting of the explicitly stated elements, or consisting essentially of the explicitly stated elements. Elements include limitations such as ingredients, steps, conditions, and parameters. The "to" in a numerical range includes the preceding and following numerical values; for example, "0% to 100%" means a range greater than or equal to 0% and less than or equal to 100%. "More than" and "less than" mean the lower and upper limits, respectively, excluding the preceding numerical value; for example, "more than 1" means a numerical value greater than 1, and "less than 100" means a numerical value less than 100. The number of digits in an integer value matches the number of significant digits. For example, 1 has one significant digit, and 10 has two significant digits. Also, the number of digits after the decimal point in a decimal value matches the number of significant digits. For example, 0.1 has one significant digit, and 0.10 has two significant digits.

[0016] One embodiment of the present invention relates to a method for producing packaged noodles, which comprises the steps of: preparing pregelatinized noodles (hereinafter also referred to as the "pregelatinized noodle preparation step"); soaking the pregelatinized noodles in a soaking liquid containing 20% ​​to 50% by mass of a starch hydrolysate with a DE value of 4 to 25, followed by solid-liquid separation to obtain soaking liquid-absorbed noodles (hereinafter also referred to as the "soaking treatment step"); and heat sterilizing the container filled with the soaking liquid-absorbed noodles to obtain packaged noodles (hereinafter also referred to as the "heat sterilization treatment step").

[0017] The packaged noodles of one embodiment of the present invention are substantially unseasoned. Here, "substantially unseasoned" means that they are not seasoned with any seasoning ingredients (seasonings, ingredients, etc.) other than starch hydrolysates and, optionally, salt and acidulants, and therefore do not contain any seasoning ingredients at all, or if they are contained, they are in extremely small amounts. In other words, the packaged noodles of one embodiment of the present invention are not seasoned or cooked so that they can be eaten on their own, but are intended to be used for seasoning or cooking in combination with a seasoning liquid (including sauce, soup, broth, and other ingredients).

[0018] [Preparation process for gelatinized noodles] In the gelatinized noodle preparation step, gelatinized noodles are prepared. In the present invention, gelatinized noodles refer to noodles in which the starch contained in non-gelatinized noodles (dried noodles, semi-dried noodles, or fresh noodles) has been subjected to a heat treatment using a known method such as boiling or steaming, thereby pregelatinizing the noodles. Note that in the present invention, gelatinized noodles also include noodles in which a portion of the starch contained in the noodles has been pregelatinized.

[0019] In gelatinized noodles, the degree of gelatinization can be evaluated by the moisture content of the gelatinized noodles. In the present invention, the moisture content of noodles can be measured using a heat-dry moisture meter ("ML50", manufactured by A&D Co., Ltd., settings: standard MID, set temperature: 200°C), as described in the Examples below. Specifically, noodles are cut into pieces of 10 mm or less, and 5 g of each sample is measured.

[0020] The moisture content of pregelatinized noodles can be set appropriately depending on the type, shape, thickness, etc. of the noodles, but is preferably 46% to 63% by mass, more preferably 48% to 60% by mass, and even more preferably 55% to 58% by mass. If the moisture content of pregelatinized noodles is too low, the noodles may stick together and form lumps during the subsequent heat sterilization treatment. On the other hand, if the moisture content of pregelatinized noodles is too high, they may not be able to maintain an appropriate firmness. Furthermore, the moisture content of the gelatinized noodles is preferably 80% to 130% by mass of the moisture content (mass %) of the packaged noodles (noodles after the heat sterilization treatment step), more preferably 85% to 120%, and even more preferably 88% to 117%. The moisture content of the gelatinized noodles can be adjusted, for example, by the time and temperature of the heat treatment.

[0021] In the gelatinized noodle preparation step, non-gelatinized noodles (dried noodles, semi-dried noodles, or fresh noodles) may be subjected to a heat treatment to obtain gelatinized noodles, or commercially available chilled noodles or frozen noodles may be used.

[0022] The conditions for the heat treatment of non-gelatinized noodles can be set appropriately depending on the type, shape, thickness, etc. of the noodles, but for example, the boiling temperature is preferably 80 to 100°C, and the boiling time is preferably 1 to 10 minutes, more preferably 1 to 5 minutes. Also, for example, the steaming temperature is preferably 80 to 100°C, and the steaming time is preferably 15 to 100 minutes, more preferably 30 to 60 minutes. The heat treatment method for non-gelatinized noodles can be a method commonly used in food production.

[0023] Non-gelatinized noodles refer to noodles that have not been subjected to heat treatment and in which the starch contained therein has not been gelatinized. Non-gelatinized noodles may be noodles formed from dough made from cereal flour as a raw material, and examples include Chinese noodles, udon, pasta, somen, etc. Wheat is preferably used as a noodle raw material, and wheat is more preferably used in an amount of 50 mass% or more. Furthermore, non-gelatinized noodles can be any of dried noodles, semi-dried noodles, and fresh noodles. The thickness of non-gelatinized noodles varies depending on the type of noodle, but for example, Chinese noodles are about 1.5mm to 3mm, udon noodles are about 1.8mm to 4.5mm, pasta (spaghetti) noodles are about 1.4mm to 2.3mm, and somen noodles are about 0.5mm to 1.3mm.

[0024] The moisture content of non-gelatinized noodles is generally about 30% to 40% by mass for fresh noodles, and about 10% to 15% by mass for dried noodles.

[0025] When pregelatinized noodles are obtained by heat-treating non-gelatinized noodles in the gelatinized noodle preparation step, it is preferable to rinse the noodles with water and drain them after the heat treatment. Methods for rinsing and draining can be those commonly used in food production, such as rinsing with running water for 5 to 60 seconds and draining the water in a punching bowl or the like. Furthermore, when frozen noodles are used as the gelatinized noodles in the gelatinized noodle preparation step, they are preferably thawed (preferably naturally thawed) before use.

[0026] According to the gelatinized noodle preparation step, by using noodles that have been gelatinized to a certain extent, the noodles are prevented from sticking together and forming lumps during the subsequent heat sterilization treatment step.

[0027] [Immersion treatment process] In the soaking process, the gelatinized noodles prepared in the previous process are soaked in a soaking liquid containing 20% ​​to 50% by mass of a starch hydrolysate with a DE value of 4 to 25, and then subjected to solid-liquid separation to obtain soaking liquid-absorbed noodles.

[0028] The soaking liquid contains 20% to 50% by mass of a starch hydrolysate having a DE value of 4 to 25. Specifically, the soaking liquid is a mixture of 20% to 50% by mass of the starch hydrolysate having a DE value of 4 to 25 and 50% to 80% by mass of other components. Examples of the other components include water, and optionally, acidulants such as salt, vinegar, and citric acid. At least one component selected from the group consisting of salt and acidulants is preferably contained in the soaking liquid at a ratio of 0.1% to 15% by mass to the extent that it does not interfere with the taste of seasoning liquid (including sauces, soups, dipping sauces, and the like) and seasoning components such as ingredients when eaten. The salt that may be contained in the soaking liquid is used to reduce the sweetness, which may be strong depending on the DE value and content of the starch hydrolysate used. The acidulant that may be contained in the soaking liquid is used to adjust the pH and prevent discoloration when the noodles used are Chinese noodles containing kansui.

[0029] As described above, the soaking liquid preferably does not contain starch hydrolysates, and optional seasonings other than salt and acidulants (soy sauce, miso, sugar, etc.), yeast extract, meat extract (chicken extract, pork extract, beef extract, fish extract, etc.), fruit juice (apple juice, etc.), vegetable juice (tomato puree, etc.), spices (ginger, chili pepper, pepper, basil, oregano, etc.), coloring agents, umami seasonings, flavors, and other seasoning ingredients, and even if they are contained, they are contained in very small amounts (for example, 0.1% to 1% by mass).

[0030] The starch hydrolysate is not particularly limited as long as it has a DE value of 4 to 25 and can be used in general food products. The term "starch hydrolysate" refers to starch hydrolysates obtained by decomposing starch to an appropriate molecular weight using enzymes and / or acids. Specific examples of starch hydrolysates having a DE value of 4 to 25 include dextrins having a DE value of about 4 to 10, maltodextrins having a DE value of about 10 to 20, and powdered sugar having a DE value of about 20 to 25. The starch hydrolysates having a DE value of 4 to 25 can be used singly or in combination of two or more.

[0031] The starch hydrolysate has a DE value of 4 to 25, preferably 8 to 18. The smaller the DE value, the lower the sweetness and the higher the viscosity. Furthermore, the higher the DE value, the higher the sweetness and the lower the viscosity. Therefore, when a starch hydrolysate with a DE value of less than 4 is used, the high viscosity of the starch hydrolysate also increases the viscosity of the entire soaking liquid, making it difficult for the gelatinized noodles to mix with the soaking liquid. On the other hand, when a starch hydrolysate with a DE value exceeding 25 is used, the high sweetness of the starch hydrolysate also increases the sweetness of the entire soaking liquid, which may result in a loss of taste for the packaged noodles obtained.

[0032] The soaking liquid contains 20% to 50% by mass, and preferably 25% to 40% by mass, of starch hydrolysates with a DE value of 4 to 25. If the starch hydrolysate content is less than 20% by mass, an appropriate amount of the starch hydrolysate will not be absorbed by the pregelatinized noodles during the soaking process, and as a result, the noodles may not be able to maintain an appropriate firmness. On the other hand, if the starch hydrolysate content exceeds 50% by mass, the viscosity of the entire soaking liquid will increase, making it difficult for the pregelatinized noodles to mix with the soaking liquid.

[0033] The Brix value of the soaking liquid is preferably 20 to 50, and more preferably 27 to 43. If the Brix value is too low, an appropriate amount of starch hydrolysates will not be absorbed by the pregelatinized noodles, and as a result, the noodles may not be able to maintain an appropriate firmness. On the other hand, if the Brix value is too high, the viscosity of the entire soaking liquid will increase, making it difficult for the pregelatinized noodles to mix with the soaking liquid. It is to be noted that, in the soaking liquid after the soaking treatment, some of the dextrin in the soaking liquid penetrates into the inside of the noodles during the soaking treatment, so the Brix value is thought to be lower than 20 to 50. In light of the examples described later, the Brix value of the soaking liquid after the soaking treatment is approximately 18 to 43.

[0034] In the present invention, the Brix value refers to the reading of a sugar refractometer at a sample temperature of 20°C. The Brix value can be adjusted by adjusting the content of starch decomposition products in the soaking liquid. For example, when 10 g of dextrin is dissolved in 100 g of water, the Brix value is about 9.5 to 10. Therefore, even if the water in the soaking liquid contains components other than starch hydrolysates, the amount is very small.

[0035] The method for preparing the soaking liquid is not particularly limited, but it can be prepared by measuring and mixing a starch hydrolyzate having a DE value of 4 to 25, water, and optionally salt, acidulant, etc., and heating as necessary.

[0036] The soaking method is not particularly limited, but examples include a method in which the gelatinized noodles are placed in a container filled with a soaking liquid and allowed to stand.

[0037] The blending ratio of the gelatinized noodles to the soaking liquid is not particularly limited as long as the gelatinized noodles are sufficiently soaked in the soaking liquid, but for example, a mass ratio (gelatinized noodles:soaking liquid) of 1:0.5 to 1:10 is preferred, and a mass ratio of 1:0.5 to 1:1.5 is even more preferred.

[0038] The soaking conditions can be set appropriately depending on the type, shape, thickness, etc. of the noodles. The soaking time is, for example, preferably 10 minutes to 24 hours, more preferably 30 minutes to 15 hours, and even more preferably 30 minutes to 3 hours. The soaking liquid temperature is, for example, preferably 1°C to 30°C, and more preferably 5°C to 10°C.

[0039] As a solid-liquid separation method, a method commonly used in food production can be used, such as a method of draining noodles that have absorbed soaking liquid using a centrifugal dehydrator or a punching bowl.

[0040] The solid-liquid separation treatment conditions can be appropriately set depending on the type, shape, thickness, etc. of the noodles, but the solid-liquid separation time is, for example, preferably 5 to 60 minutes, more preferably 8 to 20 minutes.

[0041] The moisture content of the gelatinized noodles after solid-liquid separation, i.e., the soaking liquid-absorbed noodles, is preferably 46% to 63% by mass, more preferably 48% to 60% by mass, and even more preferably 55% to 58% by mass. If the moisture content of the soaking liquid-absorbed noodles is too low, the noodles may stick together and form lumps during the subsequent heat sterilization process. On the other hand, if the moisture content of the soaking liquid-absorbed noodles is too high, the noodles themselves may become soggy, which may impair the texture. The moisture content of the soaking liquid-absorbed noodles is preferably the same as the moisture content (mass %) of the packaged noodles (noodles after the heat sterilization treatment step). The moisture content of the soaking liquid-absorbed noodles can be adjusted by, for example, the soaking time, the temperature of the soaking liquid, the moisture content of the soaking liquid, etc.

[0042] In this soaking treatment step, the soaking treatment involves immersing the gelatinized noodles in a soaking liquid, which causes the soaking liquid to be absorbed through the surface of the gelatinized noodles and allows starch hydrolysates in the soaking liquid to penetrate into the interior of the noodles, allowing the water retention capacity of the interior of the noodles to be maintained in the subsequent heat sterilization treatment step.The solid-liquid separation treatment involves draining the soaking liquid-absorbed noodles that have absorbed the soaking liquid, thereby removing excess water from the surface of the noodles and eliminating as much water as possible that may transfer to the noodles in the subsequent heat sterilization treatment step.

[0043] [Heat sterilization process] In the heat sterilization step, the container filled with the soaking liquid-absorbed noodles is subjected to heat sterilization to obtain packaged noodles.

[0044] In the heat sterilization process, the soaking liquid-absorbed noodles are filled into a container, but it is preferable that other ingredients (food ingredients, seasonings, etc.) are not filled, or if they are, they are filled in very small amounts. Examples of other ingredients include oil, emulsifiers, etc., which do not interfere with the taste of the noodles, the seasoning liquid (including sauces, soups, dipping sauces, etc.) or the ingredients added when eating. The amount of other ingredients blended is, for example, 0.1% to 1.0% by mass of the soaking liquid-absorbed noodles.

[0045] The heat sterilization method can be any heat sterilization method commonly used in food manufacturing. Specifically, the soaking liquid-absorbed noodles are filled into a predetermined container, sealed, and then heat sterilized.

[0046] The heat sterilization conditions can be set appropriately depending on the type of noodles, filling amount, type of container, etc., but for example, when the heat sterilization is retort sterilization, it is carried out under pressure at 100°C to 130°C, preferably about 125°C, for 6 to 15 minutes, preferably 6 to 9 minutes, and the F value, which is an index of sterilization strength, is 4 or more, preferably 5 to 10. Known devices and methods for retort sterilization can be used.

[0047] The container used in the heat sterilization treatment is not particularly limited as long as it is made of a material and has a shape that can withstand the heat sterilization treatment and can be sealed, and examples include packaging containers such as pouches, sachets, bottles, trays, cans, and jars made from metals such as aluminum, plastics such as PET and PTP, single-layer or laminated films, glass, etc. In particular, when a retort container is used, specific examples include containers made of a laminated film with an inner heat-sealable resin layer made of an olefin resin such as polypropylene or polyethylene and an outer layer made of a resin with high gas barrier properties such as polyester or polyamide and / or aluminum foil.

[0048] The moisture content of packaged noodles is, for example, preferably 45% to 63% by mass, more preferably 48% to 60% by mass, and even more preferably 55% to 58% by mass.

[0049] The method for producing packaged noodles of the present invention does not exclude the incorporation of other steps before or after each of the gelatinized noodle preparation step, the soaking step, and the heat sterilization step, as long as the object of the present invention can be achieved.

[0050] As described above, the method for producing packaged noodles of one embodiment of the present invention produces packaged noodles that maintain a suitable firmness even after long-term storage and are highly versatile. The reason for this effect is not entirely clear, but is thought to be based on the following principle. However, this principle is not intended to unduly limit the technical scope of the present invention. Specifically, by performing an immersion treatment step using an immersion liquid containing a specific DE value and a specific amount of starch hydrolysates, the immersion liquid is absorbed and penetrated into the noodles, resulting in the starch hydrolysates, which have water-retaining capacity, being uniformly dispersed within the noodles. This inhibits the migration of excess water during the heat sterilization treatment step, and as a result, the noodles are thought to be able to maintain a suitable firmness. Furthermore, the method for producing packaged noodles of one embodiment of the present invention contains almost no seasoning ingredients other than starch hydrolysates, and is therefore essentially unseasoned. This allows for the noodles to be freely selected from a variety of seasoning liquids (including sauces, soups, dipping sauces, and other ingredients), making them highly versatile and able to meet consumer needs.

[0051] Packaged noodles according to one embodiment of the present invention can be stored at room temperature for long periods of time. In particular, packaged noodles according to one embodiment of the present invention can maintain an appropriate firmness in the noodles even when retort sterilization is used as the heat sterilization treatment, and therefore can be stored for a longer period of time than packaged noodles that have been subjected to low-temperature sterilization. Furthermore, packaged noodles according to one embodiment of the present invention eliminate seasoning ingredients and ingredients other than starch hydrolysates as much as possible, and therefore can be stored for a longer period of time than the packaged noodles described in Patent Document 1, for example. The storage period is, for example, 8 months to 6 years. The method for seasoning or cooking using the packaged noodles of one embodiment of the present invention is not particularly limited. For example, the packaged noodles can be seasoned or cooked by heating them in a hot water bath or in a microwave oven and combining them with a pre-prepared seasoning liquid (including sauce, soup, broth, and other seasonings).

[0052] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples, and the present invention can take various forms as long as the object of the present invention can be achieved. [Example]

[0053] [1. Preparation of packaged noodles (pasta)] 1-1. Preparing gelatinized noodles As non-gelatinized noodles, 100 g of dried pasta ("Spaghetti Golden 1.6 mm", manufactured by Hagoromo Foods, moisture content 11.8 mass% (measured value), noodle thickness 1.6 mm) was placed in boiling water and boiled for 5 minutes while loosening, then lightly rinsed with water and drained to obtain 198 g of gelatinized noodles.

[0054] 1-2. Preparation of immersion solution Dextrins with DE values ​​of 4, 8, 25, and 40 were added to water to concentrations of 15 mass%, 20 mass%, 25 mass%, 30 mass%, 40 mass%, 50 mass%, and 60 mass%, respectively, to prepare soaking solutions. The dextrins used are shown below. Dextrin with a DE value of 4: "Pinex #100" manufactured by Matsutani Chemical Industry Co., Ltd. Dextrin with a DE value of 8: "Pinex #1", manufactured by Matsutani Chemical Industry Co., Ltd. Dextrin with a DE value of 25: "Pinex #3," manufactured by Matsutani Chemical Industry Co., Ltd. Dextrin with a DE value of 40: "Pinex #6," manufactured by Matsutani Chemical Industry Co., Ltd.

[0055] 1-3. Immersion treatment and solid-liquid separation treatment The boiled and drained gelatinized noodles were then soaked in each soaking liquid (0°C to 20°C) for 4 hours, and then left to stand in a punching bowl for 10 minutes to drain the liquid (solid-liquid separation process), yielding noodles that had absorbed the soaking liquid.

[0056] 1-4. Heat sterilization 100 g of the soaked liquid-absorbed noodles were packed into a retort pouch (130 mm x 170 mm, manufactured by Toppan Printing Co., Ltd.), the opening of the retort pouch was sealed using a vacuum packaging machine (Kashiwagi-style vacuum packaging machine, manufactured by NPC Corporation), and the noodles were heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.) to produce packaged noodles A. The pressure-heat sterilization conditions were a setting of 125°C, a maximum pressure of 0.25 MPa, heating for 6 minutes after the temperature inside the apparatus reached 125°C, and an F-value of 6.5.

[0057] [2. Measurement and Evaluation] 2-1. Breaking strength measurement The breaking strength of the sample (unit: N (Newton)) was measured using a Rheometer CR-500DX (plunger used: No. 10 (for shear force)) manufactured by Sun Scientific Co., Ltd. The measurement was carried out five times, and the average value was calculated. Specifically, the packaged noodles A prepared in step 1 above were stored at room temperature for two weeks, then placed in boiling water for 10 minutes, and immediately after opening the container, the noodles were cut into pieces of approximately 30 mm and used as samples for measurement. The results are shown in Table 1. For comparison, dried pasta similar to that used in 1 above was placed in boiling water and boiled for 7 minutes while being loosened (normally heated noodles a), which was then drained and cut into pieces of approximately 30 mm. The result was 0.335. In Table 1, a breaking strength smaller than "the breaking strength of normally heated noodles - 0.05" was given a score of "0," a breaking strength greater than "the breaking strength of normally heated noodles + 0.15" was given a score of "1," and a breaking strength between "the breaking strength of normally heated noodles - 0.05" and "the breaking strength of normally heated noodles + 0.15" was given a score of "2."

[0058] 2-2. Moisture measurement The moisture content (mass%) of the sample was measured using a heat-drying moisture meter (ML50, manufactured by A&D, settings: standard MID, set temperature: 200°C). The measurement was performed three times, and the average value was calculated. Specifically, the packaged noodles A prepared in 1 above were stored at room temperature for two weeks, and then immediately after opening the container, the noodles were cut into pieces of 10 mm or less, and 5 g of the cut noodles were measured. The results are shown in Table 1.

[0059] 2-3. Brix measurement A handheld refractometer "MASTER-TH50" (manufactured by AS ONE) (measurement range 0 to 50) was used as the Brix meter to measure the Brix value of the sample at a temperature of 20° C. The measurement was carried out three times, and the average value was calculated. In the present invention, when the scale of the handheld refractometer could not be visually confirmed due to the condition of the sample, measurements were made using a pocket digital sugar content meter "MASTER-80H" (manufactured by Atago Co., Ltd.) (measurement range 30 to 80). Specifically, the Brix values ​​of the immersion liquid were measured before and after immersion in the immersion treatment step 1-3 above. The results are shown in Table 1.

[0060] 2-4. Sensory evaluation Packaged noodles A were stored at room temperature for two weeks, then placed in boiling water for 10 minutes. Immediately after opening the container, the noodles were evaluated by three panelists with discriminatory abilities according to the following evaluation criteria. The average scores for each item are shown in Table 1. <Browning> 2 points: No browning 1 point: Some browning 0 points: Browning <Relaxation> 2 points: Relaxes 1 point: Somewhat difficult to loosen 0 points: Not loosened <Sweetness> 2 points: No feeling 1 point: slightly sweet 0 points: Sweet and strange The overall score was calculated by adding the score for the breaking strength measured in 2-1 above. A score of 6 or more out of a total of 8 points was considered a pass.

[0061] Table 1 also shows the weights (g) of non-gelatinized noodles (labeled "before boiling"), gelatinized noodles (labeled "before soaking"), and noodles that have absorbed the soaking liquid (labeled "after soaking").

[0062] [Table 1]

[0063] As shown in the results in Table 1, in the cases where noodles were immersed in an immersion liquid containing 20% ​​to 50% by mass of dextrin with a DE value of 4 to 25 (packaged noodles A-1b to A-1f, A-2b to A-2f, A-3b to A-3f), the noodles had a breaking strength equivalent to that of noodles a that were normally heated, and they did not brown, separated easily, and had no sweetness. On the other hand, in the cases where the noodles were immersed in an immersion liquid containing 60% by mass of dextrin with a DE value of 4 to 8 (packaged noodles A-1a and A-2a), the viscosity of the immersion liquid became too high, making it impossible to produce packaged noodles. Furthermore, in the cases where the noodles were immersed in an immersion liquid containing 15% by mass of dextrin with a DE value of 8 to 25 (packaged noodles A-2g and A-3g), sufficient breaking strength was not obtained. Furthermore, in the cases where noodles were immersed in an immersion liquid containing 40% or more by mass of dextrin with a DE value of 40 (packaged noodles A-4a to A-4c), the noodles had a strong sweetness and browning occurred due to the Maillard reaction of the dextrin. In the cases where noodles were immersed in an immersion liquid containing 15% to 20% by mass of dextrin with a DE value of 40 (packaged noodles A-4f to A-4g), sufficient breaking strength was not achieved. In the cases where noodles were immersed in an immersion liquid containing 15% to 30% by mass of dextrin with a DE value of 40 (packaged noodles A-4d to A-4g), the noodles did not disintegrate well. This is thought to be because the DE value of the dextrin is too high, resulting in a small molecular weight and low viscosity, which allows the dextrin to penetrate the noodles excessively, resulting in the noodles being gelatinized (heat sterilized) without being coated on the surface, causing the noodles to stick together and become difficult to separate.

[0064] [3. Preparation, measurement, and evaluation of packaged noodles (Chinese noodles)] 3-1. Preparing gelatinized noodles As non-gelatinized noodles, 605 g of fresh Chinese noodles ("No. 1584", manufactured by Nishiyama Seimen Co., Ltd., moisture content 32.9 mass% (measured value), noodle thickness 1.4 to 2.5 mm) were placed in boiling water and boiled for 1 minute while loosening, then lightly rinsed with water and drained to obtain 856 g of gelatinized noodles.

[0065] 3-2. Preparation of immersion solution The soaking liquid was prepared with 40% by mass of water, 2% by mass of salt, 10% by mass of brewed vinegar, and 40% by mass of dextrin with a DE value of 8 ("Pinexedex #1", manufactured by Matsutani Chemical Industry Co., Ltd.).

[0066] 3-3. Immersion treatment and solid-liquid separation treatment The boiled and drained gelatinized noodles were then soaked in a soaking liquid (0°C to 20°C) for 3 hours, and then left to stand in a punching bowl for 10 minutes to drain the liquid (solid-liquid separation process), yielding 993 g of soaking liquid-absorbed noodles.

[0067] 3-4. Heat sterilization 200 g of the soaked liquid-absorbed noodles were packed into a retort pouch (150 mm x 200 mm, manufactured by Toppan Printing Co., Ltd.), the opening of the retort pouch was sealed using a vacuum packaging machine (Kashiwagi-style vacuum packaging machine, manufactured by NPC Corporation), and the noodles were heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.) to produce packaged noodles B. The pressure-heat sterilization conditions were a setting of 125°C, a maximum pressure of 0.25 MPa, heating for 6 minutes after the temperature inside the apparatus reached 125°C, and an F-value of 6.8.

[0068] 3-5. Breaking strength measurement The breaking strength of packaged noodles B was measured using the same method as described in 2-1 above. The results are shown in Table 2. For comparison, the same fresh Chinese noodles as those used in 3-1 above were placed in boiling water and boiled for 2 minutes while loosening them (normally heated noodles b), then drained and cut into pieces of approximately 30 mm. The result was 0.459.

[0069] 3-6. Moisture measurement The moisture content of packaged noodles B was measured using the same method as described in 2-2 above. The results are shown in Table 2.

[0070] 3-7. Brix measurement In the same manner as in 2-3 above, the Brix values ​​of the immersion liquid were measured before and after immersion in 3-3. Immersion treatment step. The results are shown in Table 2.

[0071] 3-8. Sensory evaluation A sensory evaluation of packaged noodles B was carried out in the same manner as in 2-4 above. The results are shown in Table 2.

[0072] Table 2 also shows the weights (g) of non-gelatinized noodles (labeled "before boiling"), gelatinized noodles (labeled "before soaking"), and noodles that have absorbed the soaking liquid (labeled "after soaking").

[0073] [Table 2]

[0074] [4. Preparation, measurement, and evaluation of packaged noodles (somen)] 4-1. Preparing gelatinized noodles As non-gelatinized noodles, 254 g of dried somen noodles ("Hand-stretched Somen Ibonoito (High-grade)", Hyogo Prefecture Hand-stretched Somen Cooperative, moisture content 13.2% by mass (measured value), noodle thickness 0.7 to 0.9 mm) were placed in boiling water and boiled for 1 minute while loosening, then lightly rinsed with water and drained to obtain 600 g of gelatinized noodles.

[0075] 4-2. Preparation of immersion solution The soaking liquid was prepared with 48% by mass of water, 2% by mass of brewed vinegar, and 50% by mass of dextrin with a DE value of 8 ("Pinexedex #1", manufactured by Matsutani Chemical Industry Co., Ltd.).

[0076] 4-3. Immersion treatment and solid-liquid separation treatment After boiling, the drained gelatinized noodles were immersed in a soaking liquid (0°C to 20°C) for 30 minutes, and then left to stand in a punching bowl for 10 minutes to drain the liquid (solid-liquid separation), yielding 618 g of soaking liquid-absorbed noodles.

[0077] 4-4. Heat sterilization 100 g of the soaked noodles were packed into a retort pouch (130 mm x 170 mm, manufactured by Toppan Printing Co., Ltd.), the opening of the retort pouch was sealed using a vacuum packaging machine (Kashiwagi-style vacuum packaging machine, manufactured by NPC Corporation), and the contents were heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.) to produce packaged noodles C. The pressure-heat sterilization conditions were a setting of 125°C, a maximum pressure of 0.25 MPa, heating for 6 minutes after the temperature inside the apparatus reached 125°C, and an F-value of 6.8.

[0078] 4-5. Breaking strength measurement The breaking strength of packaged noodles C was measured in the same manner as in 2-1 above, except that after storing packaged noodles C at room temperature for two weeks, they were immersed in boiling water for 10 minutes, and after opening the package, the noodles were washed under running water for 30 seconds and then drained. The results are shown in Table 3. For comparison, dried somen noodles similar to those used in 4-1 above were placed in boiling water, loosened, and boiled for 1 minute and 30 seconds, then washed under running water for 30 seconds, drained, and cut into pieces of approximately 30 mm (normally heated noodles c). The result was 0.12.

[0079] 4-6. Moisture measurement The moisture content of packaged noodles C was measured using the same method as described in 2-2 above. The results are shown in Table 3.

[0080] 4-7. Brix measurement In the same manner as in 2-3 above, the Brix values ​​of the immersion liquid were measured before and after immersion in 4-3. Immersion treatment step. The results are shown in Table 3.

[0081] 4-8. Sensory evaluation A sensory evaluation of packaged noodles C was carried out in the same manner as in 2-4 above. The results are shown in Table 3.

[0082] Table 3 also shows the weights (g) of non-gelatinized noodles (labeled "before boiling"), gelatinized noodles (labeled "before soaking"), and noodles that have absorbed the soaking liquid (labeled "after soaking").

[0083] [Table 3]

[0084] [5. Preparation, measurement, and evaluation of packaged noodles (udon)] 5-1. Preparing gelatinized noodles 1312 g of frozen udon noodles ("Menippon Udon", manufactured by Takara Foods Co., Ltd., moisture content 67.4% by mass (measured value), noodle thickness 3.0 mm (according to the specifications), cutting blade size 8) were thawed naturally to obtain 1312 g of gelatinized noodles.

[0085] 5-2. Preparation of immersion solution An immersion liquid was prepared with 58% by mass of water, 2% by mass of salt, and 40% by mass of dextrin with a DE value of 8 ("Pinexedex #1", manufactured by Matsutani Chemical Industry Co., Ltd.).

[0086] 5-3. Immersion treatment and solid-liquid separation treatment The gelatinized noodles were soaked in a soaking liquid (0°C to 20°C) for 2 hours and 30 minutes, then left to stand in a punching bowl for 10 minutes to drain the liquid (solid-liquid separation), yielding 1,283 g of soaking liquid-absorbed noodles.

[0087] 5-4. Heat sterilization 100 g of the soaking liquid-absorbed noodles were packed into a retort container (a "retort-compatible bag," 130 mm x 170 mm, manufactured by Toppan Printing Co., Ltd.), the opening of the retort container was sealed using a vacuum packaging machine (a "Kashiwagi-type vacuum packaging machine," manufactured by NPC Corporation), and the noodles were heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.) to produce packaged noodles D. The pressure-heat sterilization conditions were a setting of 125°C, a maximum pressure of 0.25 MPa, heating for 6 minutes after the temperature inside the device reached 125°C, and an F-value of 7.

[0088] 5-5. Breaking strength measurement The breaking strength of packaged noodles D was measured using the same method as described in 2-1 above. The results are shown in Table 4. As a comparative sample, frozen udon noodles similar to those used in 5-1 above were placed in boiling water while still frozen, and boiled for 1 minute while loosening them (normally heated noodles d), then drained and cut into pieces of approximately 30 mm. The result was 0.662.

[0089] 5-6. Moisture measurement The moisture content of packaged noodles D was measured using the same method as described in 2-2 above. The results are shown in Table 4.

[0090] 5-7. Brix measurement In the same manner as in 2-3 above, the Brix values ​​of the immersion liquid were measured before and after immersion in 5-3. Immersion treatment step. The results are shown in Table 4.

[0091] 5-8. Sensory evaluation A sensory evaluation of packaged noodles D was carried out in the same manner as in the evaluation method described in 2-4 above. The results are shown in Table 4.

[0092] Table 4 also shows the weights (g) of the naturally thawed gelatinized noodles (labeled "after thawing" and "before soaking") and the noodles that had absorbed the soaking liquid (labeled "after soaking").

[0093] [Table 4]

[0094] [6. Preparation, measurement, and evaluation of packaged noodles (pasta)] 6-1. Preparing gelatinized noodles 174 g of dried pasta ("Penne", manufactured by DiBella, moisture content 12.3% by mass (measured value)) was placed in boiling water and boiled for 5 minutes, then lightly rinsed with water and drained to obtain 288 g of gelatinized noodles.

[0095] 6-2. Preparation of immersion solution An immersion liquid was prepared with 58% by mass of water, 2% by mass of salt, and 40% by mass of dextrin with a DE value of 8 ("Pinexedex #1", manufactured by Matsutani Chemical Industry Co., Ltd.).

[0096] 6-3. Immersion treatment and solid-liquid separation treatment The gelatinized noodles were soaked in a soaking liquid (0°C to 20°C) for 17 hours, then left to stand in a punching bowl for 10 minutes to drain the liquid (solid-liquid separation), yielding 330 g of soaking liquid-absorbed noodles.

[0097] 6-4. Heat sterilization 180 g of the soaked liquid-absorbed noodles were packed into a retort pouch (150 mm x 200 mm, manufactured by Toppan Printing Co., Ltd.), the opening of the retort pouch was sealed using a vacuum packaging machine (Kashiwagi-style vacuum packaging machine, manufactured by NPC Corporation), and the noodles were heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.) to produce packaged noodles E. The pressure-heat sterilization conditions were a setting of 125°C, a maximum pressure of 0.25 MPa, heating for 6 minutes after the temperature inside the apparatus reached 125°C, and an F value of 6.5.

[0098] 6-5. Breaking strength measurement The breaking strength of the packaged noodles E was measured in the same manner as in 2-1 above, except that the noodles were drained of water and then cut into four equal pieces. The results are shown in Table 5. As a comparison sample, dried pasta similar to that used in 6-1 above was placed in boiling water and boiled for 12 minutes (normally heated noodles e), then drained and cut into four equal pieces. The result was 1.62.

[0099] 6-6. Moisture measurement The moisture content of packaged noodles E was measured using the same method as described in 2-2 above. The results are shown in Table 5.

[0100] 6-7. Brix measurement In the same manner as in 2-3 above, the Brix values ​​of the immersion liquid were measured before and after immersion in 5-3. Immersion treatment step. The results are shown in Table 5.

[0101] 6-8. Sensory evaluation A sensory evaluation of packaged noodles E was carried out in the same manner as in 2-4 above. The results are shown in Table 5.

[0102] Table 5 also shows the weights (g) of non-gelatinized noodles (labeled "before boiling"), gelatinized noodles (labeled "before soaking"), and noodles that have absorbed the soaking liquid (labeled "after soaking").

[0103] [Table 5]

[0104] As shown in Tables 2 to 5, in the cases where the noodles were immersed in an immersion solution containing 20% ​​to 50% by mass of dextrin with a DE value of 4 to 25 (packaged noodles B to E), regardless of the type of noodle, the noodles achieved breaking strength equivalent to that of noodles B to E that had been conventionally heated, and were free of browning, easy to separate, and not sweet.

[0105] [7. Preparation, measurement, and evaluation of comparative container-packed noodles (pasta)] 7-1. Preparing gelatinized noodles As non-gelatinized noodles, 100 g of dried pasta ("Spaghetti Golden 1.6 mm", manufactured by Hagoromo Foods, moisture content 11.8 mass% (measured value), noodle thickness 1.6 mm) was placed in boiling water and boiled for 7 minutes while loosening, then lightly rinsed with water and drained to obtain 225 g of gelatinized noodles.

[0106] 7-2.Heat sterilization treatment 100 g of pregelatinized noodles were filled into a retort container ("retort-compatible bag", 130 mm x 170 mm, manufactured by Toppan Printing Co., Ltd.), the opening of the retort container was sealed using a vacuum packaging machine ("Kashiwagi-type vacuum packaging machine", manufactured by NPC Corporation), and the noodles were heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.) to produce comparative containerized noodles F. The pressure-heat sterilization conditions were a setting of 125°C, a maximum pressure of 0.25 MPa, heating for 6 minutes after the temperature inside the device reached 125°C, and an F value of 6.5.

[0107] 7-3. Breaking strength measurement The breaking strength of comparative packaged noodles F was measured using the same method as described in 2-1 above. The results are shown in Table 6.

[0108] 7-4. Moisture measurement The moisture content of the comparative packaged noodles F was measured using the same method as described in 2-2 above. The results are shown in Table 6.

[0109] 7-5. Sensory evaluation A sensory evaluation of comparative packaged noodles F was carried out in the same manner as in 2-4 above. The results are shown in Table 6.

[0110] Table 6 also shows the weights (g) of the non-gelatinized noodles (labeled "before boiling") and the gelatinized noodles (labeled "after boiling").

[0111] [Table 6]

[0112] As shown in the results in Table 6, comparative packaged noodles F, which did not undergo a soaking treatment step, had lower breaking strength than packaged noodles A (packaged noodles A-1b to A-1f, A-2b to A-2f, A-3b to A-3f), which were soaked in a soaking liquid containing 20% ​​to 50% by mass of dextrin with a DE value of 4 to 25. Furthermore, comparative packaged noodles F showed that the noodles stuck together and did not separate well.

[0113] 8. Preparation, measurement, and evaluation of comparative packaged noodles (udon) 8-1. Preparing gelatinized noodles 522 g of frozen udon noodles ("Menippon Udon", manufactured by Takara Foods Co., Ltd., moisture content 67.4% by mass (measured value), noodle thickness 3.0 mm (according to the specifications), cutting blade count 8) were boiled in hot water for 1 minute while still frozen, then lightly rinsed with water and drained to obtain 577 g of gelatinized noodles.

[0114] 8-2.Heat sterilization treatment 100 g of pregelatinized noodles were filled into a retort container ("retort-compatible bag", 130 mm x 170 mm, manufactured by Toppan Printing Co., Ltd.), the opening of the retort container was sealed using a vacuum packaging machine ("Kashiwagi-type vacuum packaging machine", manufactured by NPC Corporation), and the noodles were heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.) to produce comparative containerized noodles G. The pressure-heat sterilization conditions were a setting of 125°C, a maximum pressure of 0.25 MPa, heating for 6 minutes after the temperature inside the device reached 125°C, and an F-value of 7.

[0115] 8-3. Breaking strength measurement The breaking strength of comparative packaged noodles G was measured using the same method as described in 2-1 above. The results are shown in Table 7.

[0116] 8-4. Moisture measurement The moisture content of the comparative packaged noodles G was measured using the same method as described in 2-2 above. The results are shown in Table 7.

[0117] 8-5. Sensory evaluation A sensory evaluation of comparative packaged noodles G was carried out in the same manner as in 2-4 above. The results are shown in Table 7.

[0118] Table 7 also shows the weights (g) of the non-gelatinized noodles (labeled "before boiling") and the gelatinized noodles (labeled "after boiling").

[0119] [Table 7]

[0120] As shown in the results in Table 7, comparative packaged noodles G, which did not undergo a soaking treatment step, had a lower breaking strength than packaged noodles D, which were soaked in a soaking liquid containing 20% ​​to 50% by mass of dextrin with a DE value of 4 to 25. Furthermore, comparative packaged noodles G showed that the noodles stuck together and did not separate well. [Industrial Applicability]

[0121] The packaged noodles of one embodiment of the present invention maintain a suitable hardness even when stored for a long period of time and are highly versatile, thereby adding value as a new processed food.

Claims

1. Preparing pregelatinized noodles; a step of immersing the gelatinized noodles in a soaking liquid containing 20% ​​by mass or more and less than 30% by mass of a starch hydrolysate having a DE value of 4 to 25, and then subjecting the gelatinized noodles to a solid-liquid separation treatment to obtain soaking liquid-absorbed noodles; a step of subjecting the container filled with the soaking liquid-absorbed noodles to a heat sterilization treatment to obtain packaged noodles; A method for producing packaged noodles, comprising:

2. 2. The method for producing packaged noodles according to claim 1, wherein the packaged noodles have a moisture content of more than 58.6% by mass and not more than 63% by mass.

3. 2. The method for producing packaged noodles according to claim 1, wherein the Brix value of the soaking liquid is 20 or more and less than 30.

4. 2. The method for producing packaged noodles according to claim 1, wherein the noodles are at least one type selected from the group consisting of Chinese noodles, pasta, udon, and somen.

5. The method for producing packaged noodles according to claim 1, wherein the heat sterilization treatment is a retort sterilization treatment.

6. 2. The method for producing packaged noodles according to claim 1, wherein the soaking liquid further contains at least one component selected from the group consisting of salt and acidulant.

7. The method for producing packaged noodles according to claim 1 , wherein the packaged noodles are substantially unseasoned.

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