Method for producing refrigerated and cooked chinese noodle

Abstract

To provide refrigerated and cooked Chinese noodle which achieves both microorganism safety and texture.SOLUTION: There is provided a method for producing refrigerated and cooked Chinese noodle. The method includes: cooking raw Chinese noodle ribbons containing polyphosphate and fatty acid ester; attaching sodium acetate to the cooked raw Chinese noodle ribbons; and storing the noodle ribbons to which the sodium acetate is attached, wherein the raw Chinese noodle ribbons contain 1.0 to 5.0 pts.mass of polyphosphate and 0.15 to 0.50 pts.mass of fatty acid ester, with respect to 100 pts.mass of the total amount of grain flour and starch, an adhesion amount of the sodium acetate to the cooked noodle ribbons is 0.20 to 0.50 pts.mass per 100 pts.mass of the cooked noodle ribbons, and pH of the refrigerated and cooked Chinese noodle is 6.4 to 7.4.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for producing chilled cooked Chinese noodles. [Background technology]

[0002] Conventionally, in food production, compositions with bactericidal or bacteriostatic properties have been used to prevent food spoilage or deterioration due to microbial growth. Patent Document 1 describes a method for producing boiled noodles with excellent shelf life by boiling or soaking noodles in water containing glycerin, organic acid salts, and polymerized phosphates. Patent Document 2 describes a method for sterilizing microorganisms in food, which comprises attaching a chelating agent such as polymerized phosphate, a fatty acid ester as a surfactant, and an organic acid and an organic acid salt to the food, followed by freezing the food. Patent Document 3 describes a liquid food preservative prepared by dissolving lauric acid, at least one of decaglycerin fatty acid monoester and sucrose fatty acid monoester, and an organic acid in ethanol. Patent Document 4 describes a cooked starchy food characterized by having an emulsion containing fats and oils, an organic acid, and acidic hexametaphosphate attached to its surface, which has excellent shelf life and a pleasant flavor with little sourness. Patent Documents 5 and 6 describe methods for sterilizing or bacteriostasizing food by spraying, applying, or immersing the food in a composition containing at least one selected from caprylic acid monoglyceride and capric acid monoglyceride and an ultraphosphate.

[0003] Patent Document 7 describes that a noodle improver comprising a diglycerin difatty acid ester and a phosphate salt improves the firmness of noodles and shortens the noodle boiling time. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Publication No. 56-164754 [Patent Document 2] Japanese Patent Application Laid-Open No. 2003-070451 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-080617 [Patent Document 4] International Publication No. 2018 / 181643 [Patent Document 5] International Publication No. 2018 / 168976 [Patent Document 6] Japanese Patent Publication No. 2020-037543 [Patent Document 7] Japanese Patent Application Publication No. 9-154511 Summary of the Invention [Problem to be solved by the invention]

[0005] Traditional Chinese noodles generally contain kansui (alkaline water), which gives them a relatively high pH, ​​typically around pH 10. However, noodles with a high pH have the problem of texture deterioration over time, such as a tendency for the noodles to become dry and crumbly when stored in a refrigerator. Adjusting the pH of Chinese noodles to near-neutral by reducing the amount of kansui used can alleviate this problem. On the other hand, noodles with a near-neutral pH pose a risk of microbial growth. Generally, noodles with a high pH are less susceptible to microbial growth, and noodles with a pH of 6 or less are more susceptible to bacteriostatic agents containing organic acid salts such as sodium acetate. In contrast, organic acid salts are less effective as bacteriostatic agents for noodles with a near-neutral pH, making microbial control difficult. The addition of large amounts of bacteriostatic agents is undesirable, as it can affect the taste of the noodles.

[0006] The present invention relates to providing refrigerated cooked Chinese noodles that achieve both microbial safety and texture. [Means for solving the problem]

[0007] The present inventors have discovered that by heating and cooking raw Chinese noodles made from dough to which specific amounts of polymerized phosphate and fatty acid ester have been added, and then attaching a specific amount of sodium acetate to the noodles, it is possible to inhibit microbial growth in Chinese noodles with a near-neutral pH, and therefore to produce Chinese noodles that are excellent in microbial safety and can maintain a good texture even after refrigerated storage.

[0008] As representative embodiments of the present invention, the following are provided. [1] A method for producing refrigerated cooked Chinese noodles, the method comprising: cooking raw noodle strings containing a polymerized phosphate and a fatty acid ester; Adhering sodium acetate to the cooked noodles; and Refrigerating the noodles coated with sodium acetate; Including, The fresh noodle strings contain 1.0 to 5.0 parts by mass of a polymerized phosphate and 0.15 to 0.50 parts by mass of a fatty acid ester per 100 parts by mass of the total amount of cereal flours and starches, the amount of sodium acetate adhered to the cooked noodle strings is 0.20 to 0.50 parts by mass per 100 parts by mass of the cooked noodle strings, The pH of the refrigerated cooked Chinese noodles is 6.4 to 7.4. method. [2] The method according to [1], wherein the polymerized phosphate comprises at least one selected from the group consisting of pyrophosphate, polyphosphate, and metaphosphate. [3] The method according to [1] or [2], wherein the fatty acid ester comprises one or more selected from the group consisting of sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides. [4] The method according to any one of [1] to [3], wherein the fatty acid of the fatty acid ester has 8 to 22 carbon atoms. [5] The method according to any one of [1] to [4], wherein the pH of the refrigerated cooked Chinese noodles is 6.4 to 7.2. [6] The method according to any one of [1] to [5], wherein the refrigerated cooked Chinese noodles are noodles that are eaten as is or after reheating after refrigerated storage. [Effects of the Invention]

[0009] The refrigerated cooked Chinese noodles produced according to the present invention have high microbial safety and maintain a good texture even after refrigerated storage. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention provides refrigerated cooked Chinese noodles. Refrigerated cooked Chinese noodles are basically produced by cooking fresh Chinese noodles to an edible state and then refrigerating them. In the method for producing refrigerated cooked Chinese noodles according to the present invention, fresh noodles containing a polymerized phosphate and a fatty acid ester are used as the fresh noodles to be cooked, and sodium acetate is applied to the cooked noodles before refrigeration. The refrigerated cooked Chinese noodles produced by the present invention have high microbial safety even when they have a pH near neutral, and maintain a good texture even after refrigerated storage.

[0011] The fresh noodles used in the production of refrigerated cooked Chinese noodles of the present invention can be produced by preparing noodle dough from a raw material flour containing cereal flours and / or starches and then processing this dough into noodles in accordance with conventional procedures, except for the addition of polymerized phosphate and fatty acid ester. The polymerized phosphate and fatty acid ester may be contained in the raw material flour of the noodles beforehand, or may be added to the raw material flour when the noodle dough is prepared.

[0012] Examples of polymeric phosphates used in the present invention include pyrophosphates such as tetrapotassium pyrophosphate, disodium dihydrogen pyrophosphate, and tetrasodium pyrophosphate; polyphosphates such as potassium polyphosphate and sodium polyphosphate; and metaphosphates such as potassium metaphosphate and sodium metaphosphate. These polymeric phosphates can be used alone or in combination of two or more. Of these, one or more selected from the group consisting of polyphosphates and metaphosphates are preferred. The polymeric phosphate is preferably a sodium salt or potassium salt, and more preferably a sodium salt. The content of the polymeric phosphate in the fresh noodles or noodle dough used in the present invention is preferably 1.0 to 5.0 parts by mass, more preferably 1.0 to 3.0 parts by mass, and even more preferably 1.0 to 2.0 parts by mass per 100 parts by mass of the total amount of flours and starches contained in the fresh noodles or noodle dough. The higher the content of the polymeric phosphate, the higher the microbial safety. However, an excessive amount may adversely affect the flavor of the noodles and be disadvantageous in terms of cost.

[0013] Examples of fatty acid esters used in the present invention include sucrose fatty acid esters, polyglycerol fatty acid esters, and organic acid monoglycerides. The fatty acids that make up these fatty acid esters preferably have 8 to 22 carbon atoms, more preferably 8 to 18 carbon atoms. These fatty acid esters can be used alone or in combination of two or more. Of these, monoglycerides of fatty acids having 8 to 18 carbon atoms are preferred, and monoglycerides of fatty acids having 8 to 12 carbon atoms are more preferred. The content of the fatty acid ester in the fresh noodles or noodle dough used in the present invention is preferably 0.15 to 0.50 parts by mass, more preferably 0.15 to 0.30 parts by mass, per 100 parts by mass of the total amount of flours and starches contained in the fresh noodles or noodle dough. The higher the fatty acid ester content, the higher the microbial safety, but too much fatty acid ester may have a negative impact on the flavor of the noodles.

[0014] Examples of cereal flours that can be contained in the raw material flour include wheat flour, rice flour, barley flour, glutinous barley flour, buckwheat flour, soy flour, corn flour, oat flour, rye flour, and bran flour. Any one of these cereal flours can be used, or two or more can be used in combination. Preferably, the raw material flour contains wheat flour. The wheat flour can be any type that can be used to produce noodles, and examples include hard flour, semi-hard flour, medium-strength flour, soft flour, durum flour, whole wheat flour, bran flour, and heat-treated wheat flour. Any one of these wheat flours can be used, or two or more can be used in combination. Preferably, the cereal flours contained in the raw material flour contain wheat flour at least 50% by mass, more preferably at least 80% by mass, or it can be 100% by mass.

[0015] The raw material flour may contain starches. Examples of such starches are not particularly limited, and include unmodified starches such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, and rice starch, as well as modified starches obtained by processing these starches (e.g., by cross-linking, phosphorylation, acetylation, etherification, oxidation, gelatinization, etc.). In the present invention, these unmodified starches and modified starches can be used singly or in combination of two or more. Preferably, the starch is tapioca starch. Also preferably, the starch is a modified starch, more preferably a modified starch that has undergone one or more processes selected from the group consisting of etherification and cross-linking, and even more preferably a hydroxypropylated phosphate-cross-linked starch. For example, the starch is preferably a modified tapioca starch, more preferably one or more selected from the group consisting of etherified tapioca starch and etherified cross-linked tapioca starch, and even more preferably a hydroxypropylated phosphate-cross-linked tapioca starch.

[0016] Preferably, the raw material flour contains cereal flours. More preferably, the raw material flour contains cereal flours and starches. The mass ratio of cereal flours to starches contained in the raw material flour is preferably cereal flour:starchs = 100:0 to 50:50. The total content of cereal flours and starches in the raw material flour is preferably 80% by mass or more, more preferably 90% by mass or more.

[0017] The raw material flour may, if necessary, contain other ingredients that can be used to produce noodles, in addition to the aforementioned cereal flours or starches. These other ingredients include protein materials such as wheat protein (gluten), soy protein, milk protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder, as well as oils and fats, kansui (water-based alkaline mineral water) ingredients, edible salt, calcined calcium, dietary fiber, sugars, sweeteners, spices, seasonings, vitamins, minerals, nutritional enhancers, colorants, flavorings, dextrin (including resistant dextrin), leavening agents, thickeners, emulsifiers, water-retaining agents, preservatives, enzymes, pH adjusters, and oxidation-reducing agents. These other ingredients can be used in appropriate combinations depending on the properties desired for the noodles to be produced.

[0018] Noodle dough is prepared by mixing the raw material flour with kneading water. Examples of kneading water include water, saline, and kansui (brine). For example, noodle dough is prepared by adding kneading water to a raw material flour containing the polymerized phosphate and fatty acid ester and mixing them together. Alternatively, noodle dough is prepared by adding the polymerized phosphate, fatty acid ester, and kneading water to the raw material flour and mixing them together. The amount of water added to the raw material flour can be adjusted as appropriate, but is typically 25 to 65 parts by mass per 100 parts by mass of raw material flour.

[0019] Fresh noodles are produced from the resulting noodle dough. The method for producing fresh noodles from noodle dough can follow conventional methods. For example, the noodle dough can be rolled using conventional means such as a roll, or, if necessary, repeatedly combined and rolled to obtain a noodle sheet. This noodle sheet can then be shaped using conventional shaping means such as cutting to produce fresh noodles. Alternatively, fresh noodles can be obtained by extruding the noodle dough using an extruder or the like. These steps can be carried out according to conventional techniques in the relevant field, or using a commonly used noodle-making device. There are no particular restrictions on the shape of the fresh noodles produced, but they are preferably noodle strands.

[0020] Preferably, the fresh noodles used in the present invention contain an kansui raw material. The kansui raw material can be one typically used in the production of Chinese noodles, such as potassium carbonate, sodium carbonate, or disodium hydrogen phosphate. Potassium carbonate, sodium carbonate, or a combination of these is preferred. The kansui raw material may be a commercially available product, such as a commercially available kansui raw material containing potassium carbonate and / or sodium carbonate (such as Kansui Blue manufactured by Oriental Yeast Co., Ltd.). The kansui raw material may be contained in the raw material flour or kneading water beforehand, or may be added separately during the preparation of the noodle dough. The amount of kansui raw material used is preferably 0.01 to 0.3 parts by mass per 100 parts by mass of the combined total of the cereal flours and starches contained in the raw material flour.

[0021] The fresh noodles used in the present invention preferably contain gluten. Gluten may be pre-contained in the raw material flour, or may be added separately during the preparation of the noodle dough. The amount of gluten used is preferably 0.5 to 15 parts by mass per 100 parts by mass of the combined amount of cereal flours and starches contained in the raw material flour.

[0022] The resulting fresh noodles are then cooked. The fresh noodles may be cooked immediately after production, or may be stored and then cooked. When storing the fresh noodles for a long period of time, it is preferable to store them frozen. Methods for cooking the fresh noodles include boiling and steaming. This cooking process gelatinizes the noodles so that they can be eaten. After cooking, the noodles are preferably washed with water and cooled as needed.

[0023] In the present invention, sodium acetate is adhered to the cooked noodles. The amount of sodium acetate adhered to the cooked noodles is preferably 0.20 to 0.50 parts by mass, more preferably 0.20 to 0.40 parts by mass, per 100 parts by mass of the cooked noodles. The greater the amount of sodium acetate adhered, the higher the microbial safety; however, too much sodium acetate may adversely affect the flavor of the noodles. To ensure that such an amount of sodium acetate is evenly adhered to the noodles, it is preferable to adhere a liquid composition containing sodium acetate to the surface of the noodles. The amount of the liquid composition adhered to the noodles can be adjusted according to the sodium acetate content of the liquid composition so that the above amount of sodium acetate adheres to the noodles. The liquid composition containing sodium acetate can be an aqueous sodium acetate solution, or a loosening liquid used in the production process of ordinary refrigerated noodles or frozen noodles to which sodium acetate has been added. The means for applying the liquid composition to the noodles may be any method that can apply the liquid composition to the entire surface of the noodles, and examples include a method of spraying or applying the liquid composition to the noodles, a method of adding the liquid composition to the noodles and mixing them, and a method of immersing the noodles in the liquid composition.

[0024] The noodles obtained by the above procedure preferably have a pH in the range of 6.4 to 7.4, more preferably 6.4 to 7.2. In this specification, the pH of noodles refers to the pH (25°C) of an aqueous noodle suspension containing 10% by mass of noodles. For example, it can be measured as the pH at 25°C of a suspension obtained by adding 45 g of water to 5 g of noodles, mixing, and grinding them. The pH of the noodles also depends on the amount of polymerized phosphoric acid, alkaline mineral water, or sodium acetate added. For example, noodles with a pH within the above range can be produced by using the aforementioned amounts of polymerized phosphoric acid, alkaline mineral water, and sodium acetate. Alternatively, the pH of the noodle dough or the noodles before refrigeration can be adjusted using an acid or alkali. The acid or alkali used to adjust the pH can be one typically used as a pH adjuster for food products (e.g., organic acids, carbonates, phosphates, etc.).

[0025] Refrigerated cooked Chinese noodles can be produced by refrigerating the noodles to which sodium acetate has been attached. The noodles can be refrigerated in the same manner as for general refrigerated cooked noodles. For example, the noodles can be packaged in batches of one to several servings and stored at normal refrigeration temperatures (for example, about 0°C to about 10°C). However, it is permissible to temporarily freeze the noodles during storage or distribution. The refrigerated cooked Chinese noodles of the present invention are stored at refrigerated temperatures when sold or stored for sale in stores, or when provided to end consumers.

[0026] The refrigerated cooked Chinese noodles of the present invention can be eaten as is or after reheating. On the other hand, the refrigerated cooked noodles of the present invention are preferably not used as noodles that are further stir-fried or grilled, such as yakisoba. Preferably, the refrigerated cooked Chinese noodles of the present invention are noodles that are eaten cold, such as chilled Chinese noodles. The refrigerated cooked Chinese noodles of the present invention have high microbial safety and maintain a good texture even after refrigerated storage, so they can be eaten safely and deliciously even after refrigerated storage. [Example]

[0027] In order to specifically explain the present invention, examples and comparative examples are described below, but the present invention is not limited to the following examples.

[0028] (1) Material Wheat flour: All-purpose flour (Kunpu; Nisshin Flour Milling Co., Ltd.) Modified starch: Hydroxypropylated phosphate cross-linked tapioca starch (Morning glory; Matsutani Chemical Industry Co., Ltd.) Gluten: A-GluG (Glico Nutrition Foods Co., Ltd.) Polymerized phosphate: Sodium polyphosphate and sodium metaphosphate (both from Taihei Chemical Industry Co., Ltd.) used in a 1:1 ratio. However, in Examples 1 and 2, only sodium metaphosphate was used. Fatty acid ester: glyceryl monolaurate (Sunsoft No. 750; Taiyo Kagaku Co., Ltd.), except that Example 11 uses glyceryl monocaprylate (Soft P-53; Taiyo Kagaku Co., Ltd., the product contains 50% by mass of glyceryl monocaprylate). Sodium acetate: (Air Water Performance Chemicals Co., Ltd.) Kansui raw material: Kansui Blue (Oriental Yeast Co., Ltd.)

[0029] (2) Manufacture of cooked Chinese noodles The raw material flour (75 parts by mass of wheat flour + 25 parts by mass of processed starch) was mixed with 5 parts by mass of gluten, and the amounts of polymerized phosphate, fatty acid ester, and optionally sodium acetate listed in Table 1. To this was added 40 parts by mass of water and a kneading water consisting of alkaline mineral water in the amounts listed in Table 1, and the mixture was mixed under reduced pressure (-0.093 MPa) to prepare a dough. The dough was rolled and combined using a noodle-making roller to produce a noodle band, which was then cut using a cutting blade (#16 round) to produce fresh noodle strands (noodle thickness: 1.8 mm). The resulting fresh noodle strands were boiled to a boiling yield (of fresh noodles) of 180%, washed with water, and cooled.

[0030] A specified amount of sodium acetate was added to a conventional loosening liquid (aqueous solution containing polysaccharides) to prepare a loosening liquid containing sodium acetate. The resulting boiled noodles were sprayed with the loosening liquid and mixed together, resulting in 4% by mass of the loosening liquid adhering to 100% by mass of the boiled noodles. The amount of sodium acetate adhering to the boiled noodles was as shown in Table 1. A portion of the boiled noodles with the loosening liquid adhering was set aside and subjected to pH measurement. The remaining noodles were used for microbial testing and texture testing.

[0031] (3)pH measurement 45 g of ion-exchanged water was added to 5 g of the boiled noodles with the loosening liquid obtained in (2) adhered thereto, and the noodles were crushed in a mixer until the noodles measured visually to a length of approximately 5 mm to prepare a suspension. While stirring the suspension, the pH (25°C) of the suspension was measured using a pH meter (HM-25R; DKK-TOA Corporation).

[0032] (4) Microbial testing A microbank of the test bacterium (Lelliottia amnigena) was applied to the surface of a plate of CVT agar medium and cultured at 30°C for 20 hours. A single colony that grew was scraped off with a platinum loop, suspended in 10 mL of TSB medium, and seed cultured at 30°C for 20 hours. 0.1 mL of the resulting seed culture was inoculated into 10 mL of fresh TSB medium and cultured at 30°C for 20 hours to prepare the main culture. The main culture was diluted with peptone water to a theoretical viable cell count of 5 x 10 3 The concentration was adjusted to cfu / mL to prepare a bacterial solution.

[0033] 20 g of the boiled noodles with the loosening liquid from (2) above attached were placed in a stomacher bag with a filter, and 0.2 mL of the prepared bacterial solution (50 cfu / g) was added dropwise to each bag. The bag was sealed and stored at 10°C for 96 hours.

[0034] The viable bacterial count on the noodles after storage was measured using the surface smear plate method. The specific procedure is as follows: After storage, the stomacher bag was opened, and the contents were diluted 10-fold with peptone water and stomached for 60 seconds. The liquid was sucked up with a pipette and used as the sample solution. 0.1 mL of the sample solution was dropped onto the surface of a flattened CVT agar medium plate, smeared evenly with a conical rod, and cultured aerobically at 30°C for 48 hours. The number of grown colonies was multiplied by the dilution factor of the sample solution to calculate the viable bacterial count per 1 g of medium (cfu / g), and the increase in the number of bacteria from the initial bacterial count (50 cfu / g) was calculated.

[0035] The amount of each ingredient added to the noodles, the pH of the noodles, and the results of measuring the viable bacterial count are shown in Table 1.

[0036] [Table 1]

[0037] (5) Texture test The same boiled noodles (pH 6.4-7.3) as those used in the microbial tests in Examples 1-11, and control boiled noodles with the same composition but adjusted to pH 10 using alkaline water, were stored at 4°C for 72 hours. The texture of the boiled noodles after refrigerated storage was evaluated by five expert panelists in comparison with the control boiled noodles. Compared to the control noodles with a pH of 10, the noodles with a lower pH used in Examples 1-11 had an improved texture, with the dry texture caused by aging being reduced.

Claims

1. 1. A method for producing refrigerated cooked Chinese noodles, the method comprising: cooking raw noodle strings containing a polymerized phosphate and a fatty acid ester; Adhering sodium acetate to the cooked noodles; and Refrigerating the noodles coated with sodium acetate; Including, The raw noodle strings contain 1.0 to 5.0 parts by mass of a polymerized phosphate and 0.15 to 0.50 parts by mass of a fatty acid ester per 100 parts by mass of the total amount of cereal flours and starches, the amount of sodium acetate adhered to the cooked noodle strings is 0.20 to 0.50 parts by mass per 100 parts by mass of the cooked noodle strings, The pH of the refrigerated cooked Chinese noodles is 6.4 to 7.

4. method.

2. The method of claim 1 , wherein the polymerized phosphate comprises at least one selected from the group consisting of pyrophosphate, polyphosphate, and metaphosphate.

3. The method of claim 1 , wherein the fatty acid ester comprises one or more selected from the group consisting of sucrose fatty acid esters, polyglycerin fatty acid esters, and organic acid monoglycerides.

4. 2. The method according to claim 1, wherein the fatty acid of the fatty acid ester has 8 to 22 carbon atoms.

5. 2. The method of claim 1, wherein the pH of the refrigerated cooked Chinese noodles is 6.4 to 7.

2.

6. The method according to claim 1, wherein the refrigerated cooked Chinese noodles are noodles that are eaten as is or after reheating after refrigerated storage.

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