Chilled noodles and their manufacturing method

Abstract

To provide chilled noodle, a cup-packaged food using thereof and a production method thereof, which make it possible, as a result of reviewing a production process of noodle, both to restrain contamination by microorganism, not depending on a preservative of a food additive, and to improve the quality of noodle.SOLUTION: Metal buckets 10 are arranged in series and each store raw noodle 20 as one portion. The metal buckets 10 with the raw noodle 20 stored therein are moved sequentially to a boiling vessel 30 where the raw noodle 20 is boiled in boiled water for a first treatment time. Then the metal buckets 10 with the boiled noodle stored therein are moved to a steamer 40 for steaming in saturated steam at 100 degrees Celsius for a second treatment time, and then a noodle-loosening agent is added and the buckets are moved to a cold air cooler 50 where the noodle is cooled with cold air for a third treatment time. Then the cooled noodle is stored in plastic cups 60 which are cup containers of chilled noodle.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention is a product sold at convenience stores, etc. Chilled noodles and their manufacturing method In particular, Noodles stored in a container It suppresses microbial contamination and provides high-quality food with a long shelf life. Chilled noodles and their manufacturing method Regarding. [Background technology]

[0002] In recent years, there has been a demand to reduce waste by extending the expiration dates of chilled noodles sold at convenience stores and other outlets, in consideration of the natural environment and the Sustainable Development Goals (SDGs).The expiration date is set based on the state of microbial growth during the storage period of the food, and how to suppress microbial contamination is an important factor in extending the expiration date.

[0003] Incidentally, it has recently been discovered that the main cause of microbial contamination in chilled noodles sold at convenience stores and the like is the cooling of the fresh noodles in cold water after they have been boiled.In other words, it is difficult to maintain the cold water used to cool the noodles after boiling them in a sterile state because it is used continuously, and as a result, microorganisms adhere to the noodles that have been cooled in cold water, and this adhesion of microorganisms is the cause of shortening the expiration date of chilled noodles.

[0004] Conventionally, methods described in Patent Documents 1, 2, and 3 are known as methods for producing noodles that do not use cold water after boiling fresh noodles. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 1-269463 [Patent Document 1] Japanese Patent Application Publication No. 3-175942 [Patent Document 1] However, the noodles produced by the methods described in Patent Documents 1, 2, and 3 have problems with texture and taste, and as a result, the current situation is that in order to maintain the texture and taste of chilled noodles and extend their expiration date, there is no choice but to rely on preservatives, which are food additives. Summary of the Invention [Problem to be solved by the invention]

[0006] Therefore, by reviewing the noodle manufacturing process, this invention makes it possible to suppress microbial contamination without relying on food additives such as preservatives, while at the same time improving the quality of the noodles. Chilled noodles and The object is to provide a manufacturing method. [Means for solving the problem]

[0007] In order to achieve the above object, the invention of claim 1 teeth, The raw noodles are boiled, then the boiled noodles are steamed, and then the steamed noodles are cooled with cold air. Chilled noodles contained in a cup container, The aforementioned Stored in a cup container The noodle is characterized by a moisture gradient ratio of the outside to the inside of the noodle of 1.02 to 1.06.

[0008] The invention of claim 2 is characterized in that in the invention of claim 1, the steamed noodles are cooled with cold air after a loosening agent is added to the steamed noodles.

[0009] The invention of claim 3 is characterized in that, in the invention of claim 1 or 2, the fresh noodles are boiled in boiling water for a first time period, and the first time period is at least 30 seconds.

[0010] The invention of claim 4 is characterized in that, in the invention described in any one of claims 1 to 3, the boiled noodles are steamed with saturated steam at 100 degrees Celsius for a second time, and the second time is at least 30 seconds.

[0011] The invention of claim 5 is the invention of any one of claims 1 to 4, wherein the steamed noodles are cooled for a third time with cold air at a third temperature, the third temperature being 5 degrees Celsius or less, and the third time being at least 3 minutes.

[0014] Claim 6 The method for producing chilled noodles of the present invention comprises a first step of boiling raw noodles for a first period of time, a second step of steaming the noodles boiled in the first step for a second period of time, and a third step of cooling the noodles steamed in the second step for a third period of time with cold air at a third temperature. a fourth step of placing the noodles cooled in the third step into a cup container; Equipped with The moisture gradient ratio of the outside of the noodles contained in the cup container to the inside of the noodles is 1.02 to 1.06. It is characterized by:

[0015] Claim 7 The invention of Claim 6 In the invention described in , the third step is carried out after adding a loosening agent to the steamed noodles.

[0016] Claim 8 The invention of Claim 6 or 7 In the invention described in the above, the first step is characterized in that the raw noodles are boiled in boiling water, and the first time period is at least 30 seconds.

[0017] Claim 9 The invention of Any one of claims 6 to 8 In the invention described above, the second step is characterized in that the noodles boiled in the first step are steamed with saturated steam at 100 degrees Celsius, and the second time is at least 30 seconds.

[0018] Claim 10 The invention of Any one of claims 6 to 9 In the invention described in the above, the third step is characterized in that the noodles steamed in the second step are cooled with cold air, the third temperature is 5 degrees Celsius or less, and the third time is at least 3 minutes.

[0019] Claim 11 The invention of Any one of claims 6 to 10In the invention described above, the first step involves boiling the raw noodles while they are contained in a metal container, and the second step involves steaming the noodles boiled in the first step while they are contained in the metal container. here It is characterized by the following. [Effects of the Invention]

[0020] Original Akira is The raw noodles are boiled, then the boiled noodles are steamed, and the steamed noodles are cooled with cold air. Chilled noodles contained in a cup container, The aforementioned Stored in a cup container The moisture gradient ratio of the outside of the noodles to the inside of the noodles is set to 1.02 to 1.06, which makes it possible to suppress microbial contamination without relying on food additives or preservatives, while at the same time improving the quality of the noodles. Chilled noodles and This brings about the effect of providing a manufacturing method. [Brief explanation of the drawings]

[0021] [Figure 1] FIG. 1 is an explanatory diagram showing one embodiment of the chilled noodle manufacturing method according to the present invention. [Figure 2] FIG. 2 is an explanatory diagram showing another configuration of the cold air chiller shown in FIG. [Figure 3] FIG. 3 is a flowchart illustrating the method for producing chilled noodles according to the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0022] Hereinafter, the present invention will be described. Chilled noodles and their manufacturing method The above will be described in detail with reference to the accompanying drawings.

[0023] FIG. 1 is an explanatory diagram showing one embodiment of the chilled noodle manufacturing method according to the present invention.

[0024] As shown in Figure 1, the chilled noodle manufacturing method of the present invention uses a series of metal buckets 10, which are metal containers. Each metal bucket 10 has a large number of holes 10a drilled across its entire surface, and each has a capacity to hold one serving of fresh noodles 20.

[0025] A single serving of raw noodles 20 is first stored in the metal buckets 10 arranged in a series, and the metal buckets 10 storing the raw noodles 20 are sequentially moved toward the boiling tank 30, where the raw noodles 20 stored in the metal buckets 10 are boiled.

[0026] The boiling tank 30 is filled with boiling water, and this boiling water enters the metal bucket 10 from the top of the metal bucket 10 and from the numerous holes 10a, and the raw noodles contained in the metal bucket 10 are boiled in this boiling water.

[0027] The first time, which is the boiling time of the noodles in the boiling tank 30, is set to at least 30 seconds. Note that this first time, which is the boiling time of the noodles in the boiling tank 30, differs depending on the type and thickness of the noodles, and is set to, for example, 60 seconds for soba noodles, 40 seconds for Chinese noodles, and 400 seconds for udon noodles. Here, the first time, which is the boiling time of the noodles, is the time for each type of noodle to be gelatinized in order to improve the texture of the chilled noodles produced.

[0028] The metal bucket 10 containing the noodles boiled in the boiling tank 30 is then moved to the steamer 40. In the steamer 40, the boiled noodles contained in the metal bucket 10 are steamed.

[0029] The noodles are steamed in the steamer 40 by being steamed in saturated steam at 100 degrees Celsius for the second steaming time. Here, the steaming of the noodles in the steamer 40 is important in the chilled noodle manufacturing method of the present invention. In the chilled noodle manufacturing method of the present invention, the noodles are boiled in the boiling tank 30, and then steamed in the steamer 40, which changes the texture of the noodle surface, and as a result, even when the noodles are subsequently cooled with cold air in the cold air cooler 50, the moisture gradient ratio of the noodles remains constant. From 1.02 to 1.06 This maintains the texture of the chilled noodles produced.

[0030] The second time, which is the steaming time of the noodles in the steamer 40, is set to at least 30 seconds, but this second time, which is the steaming time of the noodles in the steamer 40, also differs depending on the type and thickness of the noodles, and is set to, for example, 40 seconds for soba noodles, 50 seconds for Chinese noodles, and 200 seconds for udon noodles.

[0031] The metal bucket 10 containing the noodles steamed in the steamer 40 is moved in the direction of the cold air cooler 50. Then, before the metal bucket 10 containing the noodles steamed in the steamer 40 enters the cold air cooler 50, a loosening agent is added to the steamed noodles contained in the metal bucket 10. Here, a well-known loosening agent used for loosening soba noodles and the like can be used.

[0032] By adding a loosening agent to the steamed noodles contained in the metal bucket 10 before entering the cold air cooler 50, the noodles contained in the metal bucket 10 that have been steamed in the steamer 40 do not stick together, and the efficiency of cooling the noodles in the cold air cooler 50 can be improved.

[0033] The noodles contained in metal bucket 10 to which the loosening agent has been added are cooled with cold air in cold air cooler 50. The cooling process with cold air in cold air cooler 50 is carried out by blowing cold air from above the steamed noodles to which the loosening agent has been added that are contained in metal bucket 10.

[0034] Here, the third temperature, which is the temperature of the cold air blown onto the noodles in the cold air cooler 50, is, for example, 5 degrees Celsius or less, and the third time, which is the cooling time for blowing this cold air, is at least 3 minutes.

[0035] In addition, when cooling the noodles in the cold air cooler 50, the loosening agent has been added to the noodles in advance as described above, so the noodles are prevented from sticking together and can be cooled effectively.

[0036] The noodles in the metal bucket 10 cooled by the cold air cooler 50 are transferred into a plastic cup 60, which is a cup container for chilled noodles, and the production of chilled noodles is completed.

[0037] Although the cold air cooler 50 in FIG. 1 is configured to blow cold air from above the steamed noodles contained in the metal bucket 10, it may also be configured to blow cold air from below the metal bucket 10.

[0038] FIG. 2 is an explanatory diagram showing another configuration of the cold air chiller shown in FIG. 1 configured as above.

[0039] The cold air cooler 51 shown in Fig. 2 uses multiple holes 10a drilled on the entire surface of the metal bucket 10 to blow cold air from below the steamed noodles contained in the metal bucket 10, thereby cooling the noodles inside the metal bucket 10. The other components are the same as those shown in Fig. 1.

[0040] In the above configuration, coupled with the fact that a loosening agent has been added in advance to the steamed noodles contained in the metal bucket 10, the cold air can be blown up onto the noodles to make them jump, thereby enabling the noodles to be loosened and cooled effectively.

[0041] FIG. 3 is a flowchart illustrating the method for producing chilled noodles according to the present invention.

[0042] In the chilled noodle manufacturing method according to the present invention, as shown in FIG. 1, metal buckets 10, which are multiple metal containers arranged in a series, are used, and first, a serving of raw noodles 20 is placed sequentially into the metal buckets 10 (step 301).

[0043] The metal buckets 10 containing the raw noodles are then moved one by one to the boiling tank 30, and the raw noodles 20 in the metal buckets 10 are boiled (step 302).

[0044] Next, the metal bucket 10 containing the boiled noodles is moved to the steamer 40, where the boiled noodles are steamed (step 303).

[0045] Next, a loosening agent is added to the steamed noodles (step 304), and the metal bucket 10 containing the steamed noodles with the loosening agent added is moved to a cold air cooler 50, where the steamed noodles are cooled with cold air (step 305).

[0046] The steamed noodles can be cooled with cold air by blowing cold air from above, as in the cold air cooler 50 shown in FIG. 1, or by blowing cold air from below, as in the cold air cooler 51 shown in FIG. 2.

[0047] The noodles in the metal bucket 10 that have been cooled with cold air by the cold air cooler 50 are then transferred to a plastic cup 60 that is a cup container for chilled noodles (step 306), completing the production of chilled noodles.

[0048] The above is a description of one embodiment of the present invention, but the present invention is not limited to the above embodiment, and many modifications can be made by those skilled in the art using the ordinary creative ability within the scope of the technical concept of the present invention.

[0049] For example, the metal bucket 10 may be configured to have a capacity large enough to accommodate multiple servings of fresh noodles, allowing chilled noodles to be produced in multiple servings.

[0050] Furthermore, the temperature of the cold air used in the cold air cooler 50 is not limited to 5 degrees Celsius or less, and may be a temperature above 5 degrees Celsius as long as it can effectively cool the steamed noodles.

[0051] The steamed noodles may also be cooled after being placed in the plastic cup 60. [Explanation of symbols]

[0052] 10...Metal bucket 10a…hole 20...Fresh noodles 30…Boiling tank 40...Steam locomotive 50...Cold air cooler 51...Cold air cooler 60...plastic cup

Claims

1. Chilled noodles are prepared by boiling raw noodles, steaming the boiled noodles, and then cooling the steamed noodles with cold air before being placed in a cup container, and the moisture gradient ratio of the outside of the noodles placed in the cup container to the inside of the noodles is 1.02 to 1.

06.

2. 2. The chilled noodles according to claim 1, wherein the steamed noodles are cooled with cold air after a loosening agent is added to the steamed noodles.

3. 3. The chilled noodles according to claim 1 or 2, wherein the fresh noodles are boiled in boiling water for a first time period, the first time period being at least 30 seconds.

4. 4. Chilled noodles according to any one of claims 1 to 3, characterized in that the boiled noodles are steamed in saturated steam at 100 degrees Celsius for a second time, the second time being at least 30 seconds.

5. 5. Chilled noodles according to any one of claims 1 to 4, wherein the steamed noodles are cooled with cold air at a third temperature for a third time, the third temperature being 5 degrees Celsius or less, and the third time being at least 3 minutes.

6. A first step of boiling fresh noodles for a first period of time; a second step of steaming the noodles boiled in the first step for a second period of time; a third step of cooling the noodles steamed in the second step with cold air at a third temperature for a third period of time; a fourth step of placing the noodles cooled in the third step into a cup container; Equipped with A method for producing chilled noodles, wherein the moisture gradient ratio of the outside of the noodles contained in the cup container to the inside of the noodles is 1.02 to 1.

06.

7. The method for producing chilled noodles according to claim 6, wherein the third step is carried out after adding a loosening agent to the steamed noodles.

8. 8. The method for producing chilled noodles according to claim 6 or 7, wherein the first step involves boiling the raw noodles in boiling water, and the first time period is at least 30 seconds.

9. 9. The method for producing chilled noodles according to claim 6, wherein the second step steams the noodles boiled in the first step with saturated steam at 100 degrees Celsius, and the second time period is at least 30 seconds.

10. 10. The method for producing chilled noodles according to claim 6, wherein the third step involves cooling the noodles steamed in the second step with cold air, the third temperature being 5 degrees Celsius or less, and the third time period being at least 3 minutes.

11. 11. The method for producing chilled noodles according to claim 6, wherein the first step involves boiling the raw noodles while they are contained in a metal container, and the second step involves steaming the noodles boiled in the first step while they are contained in the metal container.

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