Manufacturing method for packaged noodles

Abstract

An object of the present invention is to provide a method for producing packaged noodles which maintains a suitable hardness even after long-term storage and is highly versatile. [Solution] The above object can be achieved by a method for producing packaged noodles, which includes the steps of: preparing gelatinized noodles; immersing the gelatinized noodles in an immersion liquid containing 20% ​​by mass to 50% by mass of a starch hydrolysate having a DE value of 4 to 25, followed by solid-liquid separation to obtain soaking liquid-absorbed noodles; and subjecting a container filled with the soaking liquid-absorbed noodles to a heat sterilization treatment to obtain packaged noodles.

Description

[Technical field]

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

[0002] It is required that cooked processed foods such as pasta, udon, soba, ramen, etc. do not fall apart when cooked and maintain a suitable firmness (hardness). It is particularly difficult to prevent the food from falling apart when cooked and maintain a suitable firmness (hardness) for products that are intended to be stored for a long period of time.

[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, in cooked processed foods that use pasta, maintaining the unique texture that is typical of pasta is an important factor in increasing the commercial value.

[0004] To date, the present inventors have 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 (for example, see Patent Document 1).

[0005] Furthermore, noodles that have been subjected to low-temperature sterilization and pH treatment are known as heat-treated noodles that can be stored at room temperature (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, Nisshin Flour Wellna [online], [Searched on 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 on 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 is able to maintain the appropriate hardness of the noodles even after long-term storage, but because the noodles and seasoning liquid are packed together in a container, there is a problem that there is a lack of variety in flavor and it is unable to meet the diversifying tastes of consumers.

[0009] The noodles described in Non-Patent Documents 1 and 2 have a problem in that they have a relatively short shelf life due to low-temperature pasteurization, 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 which maintain a suitable hardness even when stored for a long period of time. [Means for solving the problem]

[0011] In order to obtain versatile packaged noodles, the present inventor 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, but encountered the problem that, depending on the concentration of the starch hydrolysates, the noodles could not obtain an appropriate hardness. This was presumed to be because, even if the concentration of the starch hydrolysates is the same in the method described in Patent Document 1, the amount of water is inevitably large because the seasoning components are excluded, and this moisture transfers to the noodles, making it impossible to maintain the hardness. Generally, moisture transfer occurs from a high moisture value to a low moisture value, so when the moisture value of the noodles is low and the moisture value of the seasoning liquid is high, the moisture of the seasoning liquid transfers to the noodles, making it difficult to maintain an appropriate hardness. Therefore, in the method described in Patent Document 1, the inventor attempted to eliminate the seasoning components and reduce the moisture content, but, as the concentration of the starch hydrolysates becomes excessively high, the viscosity of the seasoning liquid also increases, and the seasoning liquid and the noodles do not blend well, and ultimately encountered the problem that the noodles could not obtain an appropriate hardness. In order to solve this problem, the present inventors have conducted extensive research, reviewing the ingredients and blending ratio of the seasoning liquid, the production process, etc. Finally, by subjecting noodles that have been gelatinized to a certain extent to a soaking treatment 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 hardness even when stored for a long period of time. Furthermore, since such packaged noodles contain almost no components other than water and starch hydrolysates, seasoning liquids (including sauces, soups, broths, and the like) and ingredients can be freely selected for the noodles, making them highly versatile and able to meet the needs of consumers. The present invention has been completed based on such successful examples and knowledge.

[0012] Thus, according to one aspect of the present invention there is provided: [1] A step of preparing gelatinized noodles; a step of soaking the gelatinized noodles in a soaking liquid containing 20% ​​by mass to 50% by mass of a starch hydrolyzate 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; The method for producing packaged noodles comprises the steps of: [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 soaking liquid has a Brix value of 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. Effect of the Invention

[0013] According to the present invention, packaged noodles that can maintain a suitable hardness even when stored for a long period of time and are highly versatile can be obtained. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

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

[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 the elements explicitly stated as being included can be added (same meaning as "comprising at least"), but also encompasses "consisting of" and "consisting essentially of." In other words, "comprising" can mean including the elements explicitly stated and any one or more elements, consisting of the elements explicitly stated, or consisting essentially of the elements explicitly stated. Elements include limitations such as ingredients, steps, conditions, parameters, etc. In a numerical range, "to" means a range that includes the numerical values ​​before and after it, for example, "0% to 100%" means a range that is equal to or greater than 0% and equal to or less than 100%. "More than" and "less than" mean a lower limit and an upper limit, respectively, without including the numerical value before it, 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 is the same as 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 is the same as 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 noodles preparation step"); soaking the pregelatinized noodles in a soaking liquid containing 20% ​​by mass to 50% by mass of a starch hydrolysate having 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 soaking liquid-absorbed noodles being obtained by subjecting a container filled with the soaking liquid-absorbed noodles to heat sterilization (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 seasoning components (seasonings, ingredients, etc.) other than starch hydrolysates and, optionally, salt and acidulants, and therefore do not contain any seasoning components 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 by themselves, but are used for seasoning or cooking in combination with seasoning liquids (including sauces, soups, broths, and sauces) or 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 raw noodles) has been gelatinized by heat treatment using a known method such as boiling heat treatment or steam heat treatment. Note that in the present invention, gelatinized noodles also include noodles in which a portion of the starch contained in the noodles has been gelatinized.

[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, settings: standard MID, set temperature: 200°C) as described in the Examples below. Specifically, the noodles are cut into pieces of 10 mm or less, and a 5 g 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 process. On the other hand, if the moisture content of pregelatinized noodles is too high, they may not be able to maintain an appropriate hardness. Furthermore, the moisture content of the gelatinized noodles is preferably 80% to 130% 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, temperature, etc. 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 appropriately set depending on the type, shape, thickness, etc. of the noodles, but for example, the boiling temperature is preferably 80°C to 100°C, the boiling time is preferably 1 minute to 10 minutes, more preferably 1 minute to 5 minutes, and for example, the steam heating temperature is preferably 80°C to 100°C, and the steam heating time is preferably 15 minutes to 100 minutes, more preferably 30 minutes to 60 minutes. The heat treatment method for non-gelatinized noodles can be any method commonly used in food production.

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

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

[0025] In the gelatinized noodle preparation step, when non-gelatinized noodles are heat-treated to obtain gelatinized noodles, it is preferable to wash the noodles with water and drain them after the heat treatment. The washing and draining methods can be methods commonly used in food production, and examples of such methods include 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 noodles preparation step, they are preferably thawed (preferably naturally thawed) before use.

[0026] According to the gelatinized noodle preparation process, 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 process.

[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 hydrolyzate having a DE value of 4 to 25. Specifically, the soaking liquid is a mixture of 20% to 50% by mass of a starch hydrolyzate 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, broths, and the like) and seasoning components such as ingredients when eaten. Here, the salt that may be contained in the soaking liquid is used to reduce the sweetness, since the sweetness may be strong depending on the DE value and content of the starch hydrolyzate used. Also, 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 with kansui.

[0029] As described above, the soaking liquid preferably does not contain starch hydrolysates, and seasonings other than salt and acidulants as optional ingredients (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, the amount is very small (for example, 0.1% by mass to 1% by mass).

[0030] The starch hydrolyzate 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 that have been decomposed to an appropriate molecular weight using enzymes and / or acids. Specifically, examples of starch hydrolysates having a DE value of 4 to 25 include dextrin having a DE value of about 4 to 10, maltodextrin having a DE value of about 10 to 20, and starch powder having a DE value of about 20 to 25. The starch hydrolysates having a DE value of 4 to 25 may be used alone or in combination of two or more.

[0031] The starch hydrolyzate has a DE value of 4 to 25, and preferably a DE value of 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 hydrolyzate with a DE value of less than 4 is used, the viscosity of the entire soaking liquid also increases as the viscosity of the starch hydrolyzate increases, making it difficult for the gelatinized noodles to mix with the soaking liquid. On the other hand, when a starch hydrolyzate with a DE value exceeding 25 is used, the sweetness of the starch hydrolyzate also increases as 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 content of starch hydrolysates is less than 20% by mass, an appropriate amount of the starch hydrolysates will not be absorbed by the gelatinized noodles during the soaking treatment, and as a result, the noodles may not be able to maintain an appropriate hardness. On the other hand, if the content of starch hydrolysates exceeds 50% by mass, the viscosity of the entire soaking liquid increases, making it difficult for the gelatinized 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 gelatinized noodles, and as a result, the noodles may not be able to maintain an appropriate hardness. 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 gelatinized noodles to mix with the soaking liquid. Incidentally, since some of the dextrin in the soaking liquid permeates into the inside of the noodles during the soaking treatment, it is thought that the Brix value of the soaking liquid after the soaking treatment will be lower than 20 to 50. In view of the examples described later, the Brix value of the soaking liquid after the soaking treatment will be 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 the liquid 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 treatment method is not particularly limited, but examples include a method in which 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; for example, the mass ratio (gelatinized noodles:soaking liquid) is preferably 1:0.5 to 1:10, and more preferably 1:0.5 to 1:1.5.

[0038] The soaking treatment conditions can be appropriately set 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 the solid-liquid separation method, a method commonly used in food production can be used, such as a method of draining the liquid from 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, and 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, for example, preferably 46% by mass to 63% by mass, more preferably 48% by mass to 60% by mass, and even more preferably 55% by mass 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, compromising 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, for example, by changing the soaking treatment 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 soaking the gelatinized noodles in a soaking liquid, which causes the gelatinized noodles to absorb the soaking liquid from the surface of the gelatinized noodles and allows the starch hydrolysates in the soaking liquid to penetrate into the inside of the noodles, enabling the water retention ability of the inside of the noodles to be maintained in the subsequent heat sterilization treatment step, and 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 enabling the removal of 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, a container filled with 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 (foodstuffs, seasonings, etc.) are not filled, or if they are filled, they are filled in very small amounts. The other ingredients are those that do not interfere with the taste of the noodles, seasonings (including sauces, soups, dipping sauces, etc.) or ingredients that are added when eating, and examples of such ingredients include oils, emulsifiers, etc. 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 may be any heat sterilization method commonly used in food manufacturing. Specifically, the soaking liquid-absorbed noodles are packed into a specified container, sealed, and then heat sterilized.

[0046] The heat sterilization conditions can be appropriately set depending on the type of noodles, the filling amount, the type of container, etc., but for example, when the heat sterilization is a retort sterilization treatment, 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. Publicly known devices and methods can be used for the retort sterilization treatment.

[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 of the container include packaging containers such as pouches, sachets, bottles, trays, cans, and jars made of 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 film that has been laminated by providing an inner layer of a heat-sealable resin made of an olefin resin such as polypropylene or polyethylene, and an outer layer of a resin with high gas barrier properties such as polyester or polyamide and / or aluminum foil.

[0048] The moisture content of the packaged noodles is, for example, preferably 45% by mass to 63% by mass, more preferably 48% by mass to 60% by mass, and even more preferably 55% by mass 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 treatment step and the heat sterilization treatment step, as long as the object of the present invention can be achieved.

[0050] As described above, according to the method for producing packaged noodles of one embodiment of the present invention, packaged noodles that maintain a suitable hardness even after long-term storage and have high versatility can be obtained. The reason for this effect is not necessarily clear, but is thought to be based on the following principle. However, such a principle does not unduly limit the technical scope of the present invention. That is, by carrying out 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 inside of the noodles, and the starch hydrolysates having water-retaining capacity are uniformly dispersed inside the noodles, and even in the heat sterilization treatment step, the migration of excess water is inhibited, and as a result, it is thought that the noodles can maintain a suitable hardness. Furthermore, according to the method for producing packaged noodles of one embodiment of the present invention, since the noodles contain almost no seasoning components other than starch hydrolysates and are essentially unseasoned, seasoning liquids (including sauces, soups, broths, and the like) and ingredients can be freely selected for the noodles, making them highly versatile and satisfying consumer needs.

[0051] The packaged noodles of one embodiment of the present invention can be stored for long periods at room temperature. In particular, the packaged noodles of one embodiment of the present invention can maintain an appropriate hardness in the noodles even when retort sterilization is used as the heat sterilization treatment, and therefore can be stored for a longer period than packaged noodles that have been subjected to low-temperature sterilization. Furthermore, the packaged noodles of 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 than, for example, the packaged noodles described in Patent Document 1. The storage period is, for example, 8 months to 6 years. There are no particular limitations on the method for seasoning or cooking using the packaged noodles of one embodiment of the present invention. 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 seasoning liquid (including sauce, soup, broth, and other seasonings) that has been prepared in advance.

[0052] The present invention will be described in more detail below with reference to examples. However, 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. EXAMPLES

[0053] [1. Production 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 into boiling water and boiled for 5 minutes while loosening, after which it was lightly rinsed with water and drained to obtain 198 g of gelatinized noodles.

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

[0055] 1-3. Immersion treatment / 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 for 10 minutes in a punching bowl to drain the liquid (solid-liquid separation process) to obtain soaking liquid-absorbed noodles.

[0056] 1-4. Heat sterilization 100 g of the soaking liquid-absorbed noodles were packed 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 containerized noodles A were subjected to heat sterilization using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.). The pressurized 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.

[0057] [2. Measurement and Evaluation] 2-1. Measurement of breaking strength 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 1 above were stored at room temperature for two weeks, then placed in boiling water for 10 minutes, and the noodles were cut into pieces of about 30 mm immediately after opening the container and measured as samples. The results are shown in Table 1. As a comparative sample, dried pasta similar to that used in 1 above was placed in boiling water and boiled for 7 minutes while being loosened (normally heated noodle a), which was then drained off and cut into pieces of about 30 mm. The result was 0.335. In Table 1, breaking strengths smaller than "the breaking strength of normally heat-treated noodles -0.05" were assigned a score of "0," those exceeding "the breaking strength of normally heat-treated noodles +0.15" were assigned a score of "1," and those between "the breaking strength of normally heat-treated noodles -0.05" and "the breaking strength of normally heat-treated noodles +0.15" were assigned a score of "2."

[0058] 2-2. Moisture measurement The moisture value (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 no larger than 10 mm and 5 g of the cut noodles were measured. The results are shown in Table 1.

[0059] 2-3. Measurement of Brix value 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 performed 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, the measurement was performed using a digital pocket sugar content meter "MASTER-80H" (manufactured by Atago Co., Ltd.) (measurement range 30 to 80). Specifically, the Brix value of the immersion liquid was measured before and after immersion in the above 1-3. immersion treatment step. 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 discernment ability 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 <Relax> 2 points: Relaxes 1 point: Somewhat difficult to loosen 0 points: Not loosened <Sweetness> 2 points: Not felt 1 point: slightly sweet 0 points: Sweet and strange The total 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 the non-gelatinized noodles (labeled "before boiling"), the gelatinized noodles (labeled "before soaking"), and the 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 the 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, and A-3b to A-3f), the noodles had a breaking strength equivalent to that of the normally heated noodles a, and they did not brown, had good loosening, and were not sweet. On the other hand, in the cases where the noodles were soaked in a soaking liquid containing 60 mass% dextrin with a DE value of 4 to 8 (packaged noodles A-1a and A-2a), the viscosity of the soaking liquid became too high, and packaged noodles could not be produced. Furthermore, in the cases where the noodles were immersed in an immersion liquid containing 15% by mass of dextrin having 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 the 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 the 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 obtained. In the cases where the 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, which results in a small molecular weight and low viscosity, allowing the dextrin to penetrate excessively into the noodles. As a result, the noodles are gelatinized (heat sterilization treatment) without being coated on the surface of the noodles, 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", Nishiyama Seimen Co., Ltd., moisture content 32.9 mass% (measured value), noodle thickness 1.4 to 2.5 mm) were placed into boiling water and boiled for 1 minute while loosening, after which the noodles were lightly rinsed with water and drained to obtain 856 g of gelatinized noodles.

[0065] 3-2. Preparation of immersion solution An immersion 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 ("Pine Index #1", Matsutani Chemical Industry Co., Ltd.).

[0066] 3-3. Immersion treatment / 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 for 10 minutes in a punching bowl 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 soaking liquid-absorbed noodles were packed into a retort container ("retort-compatible bag", 150 mm x 200 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 containerized noodles B were subjected to heat sterilization using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.). The pressurized 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 6.8.

[0068] 3-5. Measurement of breaking strength The breaking strength of packaged noodles B was measured using the same measurement method as described in 2-1 above. The results are shown in Table 2. As a comparative sample, the same fresh Chinese noodles as those used in 3-1 above were placed in boiling water and boiled for 2 minutes while loosening (normally heated noodles b), which were then drained off and cut into pieces of about 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. Measurement of Brix value In the same manner as in 2-3 above, the Brix value of the immersion liquid was 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 the evaluation method described in 2-4 above. The results are shown in Table 2.

[0072] Table 2 also shows the weights (g) of the non-gelatinized noodles (labeled "before boiling"), the gelatinized noodles (labeled "before soaking"), and the 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-pulled Somen Ibonoito (high-grade)", Hyogo Prefecture Hand-pulled Somen Cooperative, moisture content 13.2% by mass (measured value), noodle thickness 0.7 to 0.9 mm) were placed into 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 An immersion liquid was prepared containing 48% by mass of water, 2% by mass of brewed vinegar, and 50% by mass of dextrin having a DE value of 8 ("Pine Index #1", Matsutani Chemical Industry Co., Ltd.).

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

[0077] 4-4. Heat sterilization 100 g of the soaking liquid-absorbed noodles were packed 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 containerized noodles C were heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.). The pressurized 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 6.8.

[0078] 4-5. Measurement of breaking strength The breaking strength of packaged noodles C was measured in the same manner as in the measurement method described in 2-1 above, except that packaged noodles C was stored at room temperature for 2 weeks, then immersed in boiling water for 10 minutes, and after opening, the noodles were washed under running water for 30 seconds and drained. The results are shown in Table 3. As a comparative sample, dried somen noodles similar to those used in 4-1 above were placed in boiling water, boiled for 1 minute and 30 seconds while loosening, washed under running water for 30 seconds, drained, and cut into pieces of about 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. Measurement of Brix value 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 was carried out on packaged noodles C in the same manner as in the evaluation method described in 2-4 above. The results are shown in Table 3.

[0082] Table 3 also shows the weights (g) of the 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 1,312 g of frozen udon noodles ("Menippon Udon", Takara Foods, moisture content 67.4% by mass (measured value), noodle thickness 3.0 mm (according to the specifications), cutting blade size 8) were naturally thawed to obtain 1,312 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 ("Pine Index #1", Matsutani Chemical Industry Co., Ltd.).

[0086] 5-3. Immersion treatment / solid-liquid separation treatment The gelatinized noodles were soaked in the soaking liquid (0°C to 20°C) for 2 hours and 30 minutes, then left to stand for 10 minutes in a punching bowl and drained (solid-liquid separation treatment), 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 ("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 containerized noodles D were then heat-sterilized using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.). The pressurized 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. Measurement of breaking strength 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, the same frozen udon noodles as those used in 5-1 above were placed in boiling water while still frozen, and boiled for 1 minute while breaking them up (normally heated noodles d), drained off the water, and cut into pieces of about 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. Measurement of Brix value 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 have 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, after which it was 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 ("Pine Index #1", Matsutani Chemical Industry Co., Ltd.).

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

[0097] 6-4. Heat sterilization 180 g of the soaking liquid-absorbed noodles were packed into a retort container ("retort-compatible bag", 150 mm x 200 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 containerized noodles E were subjected to heat sterilization using a spray-type retort sterilizer (manufactured by Hisaka Manufacturing Co., Ltd.). The pressurized 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.

[0098] 6-5. Measurement of breaking strength The breaking strength of the packaged noodles E was measured in the same manner as described in 2-1 above, except that the noodles were cut into four equal pieces after draining the water from the noodles as a sample. The results are shown in Table 5. As a comparative 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), which was then drained off and cut into 4 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. Measurement of Brix value 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 was carried out on packaged noodles E in the same manner as in the evaluation method described in 2-4 above. The results are shown in Table 5.

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

[0103] [Table 5]

[0104] As shown in the results in Tables 2 to 5, in the cases where the 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 B to E), regardless of the type of noodles, the noodles had breaking strength equivalent to that of normally heated noodles b to e, and they did not brown, came apart easily, and had no sweetness.

[0105] [7. Preparation, measurement, and evaluation of container-packed noodles (pasta) for comparison] 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 into boiling water and boiled for 7 minutes while loosening, after which it was lightly rinsed with water and drained to obtain 225 g of gelatinized noodles.

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

[0107] 7-3. Measurement of breaking strength The breaking strength of comparative packaged noodles F was measured using the same measurement 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 was carried out on the comparative packaged noodles F in the same manner as in the evaluation method described 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 a 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 container-packed noodles (udon)] 8-1. Preparing gelatinized noodles 522 g of frozen udon noodles ("Menippon Udon", 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 boiled in hot water for 1 minute while still in the frozen state, then lightly rinsed with water and drained to obtain 577 g of gelatinized noodles.

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

[0115] 8-3. Measurement of breaking strength 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 container-packed 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 was carried out on the comparative packaged noodles G in the same manner as described 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 the results in Table 7 show, 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, thus adding value as a new processed food.

Claims

1. Preparing pregelatinized noodles; a step of soaking the gelatinized noodles in a soaking liquid containing 30% by mass to 50% by mass of a starch hydrolyzate 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; Including, The method for producing packaged noodles, wherein the moisture content of the noodles in the packaged noodles is 45% by mass to 58.6% by mass.

2. The method for producing packaged noodles according to claim 1, wherein the soaking liquid has a Brix value of 30 to 50.

3. 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.

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

5. 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 salts and acidulants.

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

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