JP2002027930A - Method for producing noodle and noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing noodles excellent in preserbability, palate feeling and easiness of getting loose. SOLUTION: This method comprises a process of preparing noodle dough, a process of boiling noodle ribbons made of the noodle dough and process of soaking the noodles obtained in the boiling process in a solution, and is characterized by using in the processes of preparing the noodle dough and boiling the noodle ribbons made of the noodle dough an organic acid and/or its salt with the 1 mass % aqueous solution thereof at pH 4.0-5.5; thus, by making use of the combination of the organic acid with its salt in the above plural processes for producing noodles, the noodle quality can be improved and preservability can be given to the noodles. Since the pH of the boiled noodles can be made at >=4.7, the noodles having-no acidity and acidulous smell and excellent in palate feeling and easiness of getting loose can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles which is excellent in noodle quality and unraveling property without causing sourness or acid odor, and which is excellent in preservability.

[0002]

2. Description of the Related Art Noodles such as udon, buckwheat, and Chinese noodles have long penetrated the Japanese diet and are still one of the most popular foods. Among them, noodles that have already been heat-treated, such as boiled once, can be eaten simply by rinsing with boiling water or pouring noodle soup or boiling water. The ingredients you are doing.

[0003] However, boiled noodles and steamed noodles undergo a boiling step and a steaming step, so that the moisture content of the product increases, and the noodle quality of the obtained noodles tends to decrease over time. In addition, the loosening property often decreases, and it is necessary to take time and effort such as blanching before eating. In addition, when stored in a retail store or at home, there is a drawback that storage stability is poor due to a large amount of water.

[0004] As a method for improving such preservability, for example, Japanese Patent Application Laid-Open No. Hei 5-15330 discloses a method in which glucono-delta-lactone is added to noodle dough in advance to boil the noodles, and the noodle dough is further adipinized. There is disclosed a method for producing boiled noodles, which is immersed in an aqueous solution of a mixture of an acid and a sweetener to adjust the pH to 4.5 or less, and packaged and sterilized by heat in a conventional manner. This method preferably has a pH of 4.5 or less for storage of noodles, but has been made in view of the problem that the product has sourness or acid odor and the original taste of the noodles is impaired. Specifically, noodle dough to which glucono delta lactone is added in advance is made, boiled, and then immersed in a mixed aqueous solution of adipic acid and a sweetener to adjust the pH to 4.5 or less. The reason that the pH of the noodle dough is adjusted to about 5.5 to 6.0 at the same time as the noodle making by adding glucono delta lactone to the noodle dough is to prevent the elution of components from the noodle surface when boiling the noodle. The purpose is to obtain boiled noodles with excellent yield.
Next, the boiled noodles are immersed in a mixed aqueous solution of adipic acid and a sweetener to stably adjust the pH of the noodles to 4.5 or less to improve the storage stability. It is described that the added sweetener results in boiled noodles having an excellent taste with completely removed acidity and acid odor. However, glucono delta lactone shows almost neutrality in the state of noodle dough, but opens when heated in the presence of moisture to form gluconic acid. For this reason, the pH of the boiled noodles is lowered, and acidity is easily generated.

On the other hand, JP-A-5-15331 discloses that
The initial stage of the noodle production process, that is, alginic acid and / or a monovalent salt of alginic acid are blended into the raw material powder or the charging water, and the pH of the noodle dough is adjusted from weakly acidic to weakly alkaline. It discloses a method for obtaining noodles having excellent storage stability. Specifically, (1) flour or a raw material flour containing flour and starch as main components, alginic acid and / or a monovalent salt of alginic acid, an alkali agent and, if necessary, kneaded with water, kneaded with water, and weakly acidified A noodle dough exhibiting a weak alkaline pH is prepared from (2), the noodle dough is used as a noodle string and subjected to a gelatinization treatment; The linear pH is adjusted to an acidic range, and (4) the noodle whose pH has been adjusted is packaged and sealed, and then subjected to a heat sterilization treatment. The method described in the publication is to impart a firm texture to the noodles, which could not be realized by the conventional method of imparting the preservability to the noodles by using the conventional pH adjustment and simple heat sterilization in combination, While being excellent,
It is said that noodles are less likely to spread in hot water and can impart a firm texture to the noodles. Alginic acid and / or a monovalent salt of alginic acid are blended into the raw material powder, etc., because the alginic acid dissolves in water to form a viscous aqueous solution. And
Forming a network of acid-insoluble alginic acid in the noodle strings,
This is to prevent noodles from spreading. The pH in the dough in the examples is 6.3 to 7.6, which is neutral. Further, the acid solution treatment is for ensuring the preservability, and the acid solution concentration in the examples uses a lactic acid solution of 0.05 to 0.1 g / liter, and the pH of the product is 4.1 to 4.4. is there.

[0006]

However, since the pH of the product is low by using an organic acid,
An acidity or an acid odor is felt, which causes a decrease in taste.
In addition, noodles containing a large amount of protein and the like often have reduced noodle quality such that the noodles are distorted due to a decrease in pH, and the noodles are no longer firm. Further, when the pH is lowered, the looseness of the noodle itself becomes worse, which is one of the factors that lower the taste when eating.

On the other hand, in the method described in JP-A-5-15330, a sweetener such as licorice, sorbit, glycine, and sugar is used as a method for reducing sourness. It is hard to say that it is the best way to impart unnecessary taste to noodles.

In the method described in JP-A-5-15331, the pH of the obtained noodles is as low as 4.1 to 4.4.
In order to show H, the decrease in noodle quality due to this low pH is prevented by using a thickening polysaccharide such as alginic acid.
Use of the thickening polysaccharide may give a texture different from that of the original noodles.

[0009] In addition, in the case of boiled noodles that do not use a preservative or a shelf life improver, even if the shelf life of the noodles is improved by using a pH adjuster, the noodles may not actually feel sour due to the treatment. Is only a few days extension,
It is not enough to ensure the required storage stability.

Under such circumstances, there is a demand for a method for producing noodles that improves the noodle quality of boiled noodles by a simple method and has excellent preservability without causing sourness.

[0011]

According to the present invention, noodle dough is obtained by using a specific organic acid salt alone or a combination of an organic acid and an organic acid salt, and the resulting noodles are boiled and then boiled. And / or by immersion in a salt-containing solution thereof,
Since the pH of the boiled noodles was 4.7 or more, it was found that sourness was not exhibited, the quality of the noodles was improved, and noodles excellent in storage stability were obtained, and the present invention was completed.

That is, an object of the present invention is to provide the following (1) to (6) in order to solve the above problems.

(1) a step of preparing the noodle dough, including a step of preparing a noodle dough, a step of boiling a noodle string made of the noodle dough, and a step of dipping the noodle obtained in the boiling step in a solution; A method for producing noodles, comprising using an organic acid and / or a salt thereof having a pH of 4.0 to 5.5 in a 1% by mass aqueous solution in a step of boiling a noodle string made of noodle dough.

(2) The method according to the above (1), wherein an organic acid having a pH of 4.0 to 5.5 and / or a salt thereof is used in the immersion step. Manufacturing method of noodles.

(3) The method for producing noodles according to the above (1) or (2), wherein the organic acid is lactic acid, citric acid or malic acid.

(4) The lactate is sodium lactate or potassium lactate, and the combination of lactic acid and sodium lactate and / or potassium lactate in a weight ratio of 30:70 to 5:95. A method for producing the described noodles.

(5) The method for producing noodles according to (1) to (4), wherein the pH of the boiled noodles is 4.7 or more.

(6) The pH of the 1% by mass aqueous solution is 4.0 to 4.0.
An organic acid and / or a salt thereof of 5.5 is mixed with noodle dough, and a noodle string made of the noodle dough is boiled in a solution containing the organic acid and / or a salt thereof, and then the noodle obtained in the boiling step Obtained by immersing in a solution containing the organic acid and / or salt thereof.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION The first aspect of the present invention comprises a step of preparing noodle dough, a step of boiling a noodle string made of the noodle dough, and a step of immersing the noodle obtained in the boiling step in a solution. In the step of preparing the noodle dough and the step of boiling the noodle strings made of the noodle dough, an organic acid and / or a salt thereof having a pH of a 1% by mass aqueous solution of 4.0 to 5.5 is used. ,
This is a method for producing noodles.

Preservatives are used to improve the preservability of noodles. However, since they are not preferred by consumers, a preservative or a pH adjuster is used. Was immersed in a solution containing an acid component to lower the pH and improve the storage stability. The compound used as such an acid component is a compound such as lactic acid, citric acid, and malic acid whose pH of a 1% by mass aqueous solution is usually 2.5 or less. For this reason, the product pH became 4.5 or less, the noodles were loosened, the looseness was reduced, and an acidity and an acid odor were felt. On the other hand, the “1% by mass aqueous solution used in the present invention has a pH of 4.
The “organic acid and / or a salt thereof that is 0 to 5.5” has a feature that the fluctuation range of the pH due to the concentration change is narrow.
In order to explain this, Table 1 shows a change in pH with a change in the concentration of an aqueous solution obtained by combining an organic acid and an organic acid salt.

Table 1 shows the variation in pH when the blend of lactic acid and sodium lactate was adjusted to a mass ratio of 85:15 to 1:99 and adjusted to 0.005 to 5% by mass with distilled water. Show. For example, an aqueous solution of each composition has a pH of 3.0, 3.5, 4.0, 4.4, and 1.0 at 1.0% by mass, respectively.
5.0 and 5.7 are shown.

[0022]

[Table 1]

As shown in Table 1, pH of 1% by mass aqueous solution
Is a combination of lactic acid and sodium lactate of 3.0 (lactic acid /
(Sodium lactate mass ratio = 85/15), this is 5.
In the case of 0% by mass, the pH greatly fluctuates to 2.9, while in the case of 0.005% by mass, the pH greatly fluctuates to 3.8.
For example, a combination of lactic acid and sodium lactate having a pH of 5.0 of a 1% by mass aqueous solution (lactic acid / sodium lactate mass ratio = 5)
/ 95), the pH is 4.9 in the case of 5% by mass, and the pH is extremely small in the case of 0.005% by mass, such as pH 5.1. Therefore, even when used in large quantities in products, pH
The pH of the product
Can be set to 4.7 or more. The present invention utilizes the fact that a combination of an organic acid having a pH of 4.0 to 5.5 and a salt thereof with a 1% by mass aqueous solution can improve the quality of noodles and impart preservability to noodles. Hereinafter, the present invention will be described in detail.

In the normal noodle making process, noodle dough preparing process (kneading process) (i) in which raw materials such as flour, salt and water are mixed and kneaded to prepare dough, and the noodle dough is rolled, And cut it to the desired length and thickness (i
i), a heating step of boiling or steaming (iii), a cooling step of lowering the product temperature using low-temperature water or a refrigerator (i).
v), a dipping step (v) of dipping in a solution such as a pH adjuster, and a packaging step (vi) of placing in a plastic bag or a plastic container. After packaging, if necessary, a step (vi) of heat sterilization may be performed. In addition, a ripening step (vii) called a ripening process or a step (vii) of applying a loosening agent, oil, or the like to perform the surface treatment of the noodles after cooling may be performed.

In the present invention, at least
(1) a step of preparing a noodle dough, (2) a step of boiling a noodle string made of the noodle dough, and (3) a step of immersing the noodle obtained in the boiling step in a solution. In the step (1) of preparing and the step (2) of boiling the noodle strings made of the noodle dough, the pH of the 1% by mass aqueous solution is 4.0 to 5.5.
And / or a salt thereof. Conventionally, 1% by mass aqueous solution of lactic acid, citric acid, malic acid, etc.
It is common to use a compound having H of 2.5 or less, and to use an organic acid in the immersion step, which is the final step of noodle making, in order to improve the preservability, and thus the pH of the product has been lowered. . However, in the present invention, an organic acid and / or a salt thereof in which the pH of a 1% by mass aqueous solution is 4.0 to 5.5,
By using it in a plurality of steps, it is possible to improve the noodle quality by setting the product pH to 4.7 or more and to improve the storage stability. Furthermore, in the immersion step (3), it is preferable to use an organic acid and / or a salt thereof in which the pH of the 1% by mass aqueous solution is 4.0 to 5.5. This is because it is possible to ensure the preservability.

As other conditions in each step of the present invention, conventionally known conditions can be employed as they are. (2) In the step of boiling the noodle strings made of the noodle dough, the “noodle strings” of the present invention include udon, soba, Chinese noodles, spaghetti,
Macaroni, wonton skin, spring roll skin, shumai skin,
Gyoza cut into the shape of gyoza skin is also included. Therefore, according to the present invention, udon, buckwheat, Chinese noodles, spaghetti, macaroni, and also wonton skin, spring roll skin, shumai skin, and gyoza skin can be manufactured.

PH of 1% by mass aqueous solution usable in the present invention
And the salts thereof are organic acids such as adipic acid, citric acid, gluconic acid, succinic acid, tartaric acid, lactic acid, fumaric acid, malic acid and sodium of these compounds Salts, potassium salts, calcium salts and the like. The term “organic acid and / or salt thereof” in the present invention refers to a combination of a plurality of organic acids in addition to an organic acid alone, an organic acid salt alone, as long as the pH of a 1% by mass aqueous solution is 4.0 to 5.5. , A combination of a plurality of organic acid salts, and a combination of an organic acid and an organic acid salt. As for the salt of an organic acid, it is not always necessary to combine the salt of the organic acid with the organic acid. The “pH of a 1% by mass aqueous solution” in the present invention refers to the pH at a temperature of 20 ° C.
Is 4.0 to 5.5.

As the organic acid and / or salt thereof having a pH of 4.0 to 5.5 in a 1% by mass aqueous solution, specifically, sodium lactate and / or potassium lactate to lactic acid in a mass ratio. A combination in the range of 30:70 to 5:95, in which tripotassium citrate and / or trisodium citrate is added to citric acid in a mass ratio of 50:50
Combination in the range of 50 to 15:85, monopotassium citrate and / or monosodium citrate, and tribasic potassium citrate and / or trisodium citrate in a mass ratio of 100: 0 to 28:72. , A disodium malate and / or dipotassium malate to malic acid in a mass ratio of 5
Some combinations are in the range of 5:45 to 25:75. In addition, disodium citrate itself can be used alone because the pH of a 1% by mass aqueous solution shows 4.0 to 5.5.

The aqueous solution of an organic acid and / or a salt thereof used in the present invention has a pH of 4.0% by weight of a 1% by weight aqueous solution.
The concentration at the time of use is not limited to 1% by mass as long as the value indicates to 5.5.

In the present invention, different organic acids and / or salts thereof can be used in each step of noodle production.
In any case, when the above-mentioned organic acid and / or salt thereof is used, the same effect as when the same organic acid and / or salt thereof is used in each step can be expected. Organic acids and salts thereof that can be actually used for noodles are limited to those approved for use as food additives.

Acetic acid and its salts, which are used as the main ingredient of the retention agent, can also be used, but they are not preferred in that odor peculiar to acetic acid is generated.

The method for producing noodles of the present invention will be described more specifically.

In the present invention, when the above-mentioned organic acid and / or its salt is used in the step (1) of preparing the noodle dough, the organic acid and / or its salt is added to the noodle dough such as tap water or distilled water in advance. It is dissolved in water, and if necessary, a saline solution or the like is added thereto, and this is used as charging water. The concentration of the organic acid and / or salt thereof in the preparation water is not particularly limited, but in order to improve the quality of the noodles and the storage stability, 0.005 to 2.5% by mass based on the noodle dough. Preferably, it is used so as to have a content of 0.01 to 1.5% by mass. As described above, the pH of the organic acid and its salt used in the present invention does not fluctuate depending on the concentration. Therefore, the pH can be easily adjusted by dissolving a necessary amount in a desired amount of water. On the other hand, when the organic acid and / or its salt is solid, the required amount is added to a powder material such as flour for preparing the noodle dough, and then the water is added thereto to prepare the noodle dough. You can also. P of the obtained noodle dough
H is usually 5.0 to 6.0.

Next, the noodle dough is rolled according to a conventional method to form a noodle band, and a cutting step of cutting into a desired length, thickness and shape is performed. The obtained noodle strings are boiled according to a conventional method, and the above-mentioned organic acid and / or salt thereof is used in the boiled liquid.
The amount of the organic acid and its salt in the boiling solution is 0.005.
-5 mass%, more preferably 0.01-2.5 mass%. The pH of the boiled solution at 20 ° C. is 4.0 to 5.5.
It is.

In the present invention, noodles having sufficiently excellent noodle quality and storage stability can be produced even at this stage. However, the boiled noodles are further immersed in an aqueous solution of the above-mentioned organic acid and / or salt thereof, and the noodle surface is washed. By coating with an organic acid or the like, noodle quality and storage stability can be improved. The immersion is performed by preparing immersion water containing the organic acid and / or a salt thereof at 0.01 to 5% by mass, more preferably 0.05 to 3% by mass, particularly 0.1 to 2% by mass. It may be immersed for 5 seconds to 10 minutes, more preferably for 10 seconds to 5 minutes. The concentration of the organic acid and / or salt thereof in the immersion water and the immersion time can be appropriately changed depending on the target noodle to be immersed. For example,
For hard noodles such as spaghetti and macaroni, it is preferable to use high-concentration immersion water because of poor permeability, and at the same time, a relatively long immersion time is required. The pH of the immersion water is 4.0 to 5.5. It is preferable that the temperature of the boiled noodles is lowered as early as possible using low-temperature water or a refrigerator before the immersion treatment. This is for minimizing the growth of putrefactive bacteria in the noodles, preventing the temperature of the immersion water from rising, and preventing the contamination of various bacteria. By the immersion treatment using such an organic acid and / or a salt thereof, the pH is stably adjusted to 4.7 or more while improving the storage stability of the noodles, so that the sourness and acid odor are completely removed. Boiled noodles with an excellent feeling can be manufactured.

The "boiled noodles" in the present invention are obtained through a process of preparing noodle dough, a process of boiling noodle strings, and a process of immersing the boiled noodles in a solution. Shall be evaluated based on the value measured by the method described in the section of pH measurement of noodles.

The noodles obtained are packaged in a packaging material having a required storage property, such as polyethylene or polypropylene, a plastic film or a laminate film having excellent gas barrier properties, and heat-sterilized if necessary. Products.

In the present invention, a specific organic acid salt or a combination of an organic acid and a salt thereof is used at a plurality of places in the noodle production process, so that the noodle quality is excellent without causing sourness.
And noodles having excellent preservability can be obtained. In addition, the excellent noodle quality here means that the texture of the noodles, such as stiffness, is improved,
The surface is smooth and the loosening is improved.

Furthermore, it should be noted that the present invention does not require a special acid-resistant device due to the pH range of the organic acid preparation to be used, and it is possible to use the currently widely used devices and operating methods as they are. .

In the present invention, the use of texture modifiers such as starch, gluten and thickening polysaccharide does not cause any particular problem.
Furthermore, there is no problem in using flavorings such as citron used for flavoring. In addition, a loosening agent or a retention agent such as ethanol can be used in combination. However, when an alkaline substance among steamed noodles and boiled noodles, for example, Kansai used for Chinese noodles is blended into noodle dough or the like, a neutralization reaction occurs when coexisting with an acidic organic acid, and the present invention May not be effective. In the case of Chinese-style noodles that do not use Kansai, which has recently increased, no problem occurs.

[0041]

The present invention will be described below in more detail with reference to examples. The contents of the present invention are not limited to the following examples, but are widely applied to a method for producing noodles using the principle in this example and noodles using this production method.

(Measurement Method) The measurement and test methods common to each Example and Comparative Example are as follows.

(1) Measurement of noodle pH 25 g of noodle dough or 5 g of boiled noodles were added to water to make 50 g, and homogenized by a homogenizer (10000 rpm, 1 rpm).
0 minutes). This was used as a sample solution, and the pH was measured at 20 ° C. using a pH meter.

(2) Measurement of the number of viable cells The number of viable cells was measured according to the method of viable cell count (standard plate cell count measurement method) described in the Food Sanitation Inspection Guideline for Microorganisms (issued by the Japan Food Sanitation Association). The edible limit was calculated from the number of days when the number of viable bacteria reached 10 ⁵ cfu / g by graphing the measurement results of viable bacteria.

(3) Sensory test for sourness, texture and looseness Evaluation was made for each item using 6 to 12 skilled panelists.

(4) Combination with Organic Acid and Organic Acid Salt The pH of a 1% by mass aqueous solution of the combination of the organic acid and its salt used this time is as shown in Table 2.

[0047]

[Table 2]

(Example 1) LB (5.0) consisting of lactic acid and sodium lactate shown in Table 2 was used, and noodles were produced under the addition conditions shown in Table 3. Note that, in Table 3, the upper
In the table, "noodle dough" indicates flour, "boiled liquid" and "immersion water" indicate the total mass% of organic acids and salts thereof relative to the total weight of the liquid, and the lower row indicates noodle dough, boiling liquid, and immersion water, respectively. PH at 20 ° C. is shown.

First, 100 parts by mass of flour, 3 parts by mass of salt, 48 parts by mass of water, and 0.25 parts by mass of LB (5.0) were mixed and kneaded for 10 minutes.

The noodle dough was rolled and cut out to obtain noodle strings. The noodle strings were boiled in a boiling solution containing 0.5% by mass of LB (5.0) and boiled in the boiling water for 11 minutes.

The boiled noodles were sufficiently cooled in running water and drained. The cooled boiled noodles were immersed in immersion water containing LB (5.0) at 0.5% by mass for 30 seconds.

After draining again, it was packed in a plastic bag. For this noodle, a sensory test, a storage test, and a noodle pH were measured.
The results are shown in Tables 4 and 7.

(Comparative Example 1) As shown in Table 3, in each of the noodle dough preparation, the boiling treatment, and the immersion treatment, LB
Noodles were produced in the same manner as in Example 1 except that (5.0) was not used.

The noodles were subjected to a sensory test, a storage test, and the pH of the noodles. The results are shown in Tables 4 and 7.

As is clear from these tables, Example 1
When compared with Comparative Example 1 in which LB (5.0) is not used at all, the boiled noodles obtained in Example 1 have no acidity, are strong, have a smooth surface, and have a texture and looseness. On the other hand, the noodle of Comparative Example 1 was inferior in texture and looseness. In addition, in Example 1, the edible limit was secured for 4 days, whereas in Comparative Example 1, it was only 2 days.

(Example 2) As shown in Table 3, LB
Boiled noodles were obtained in the same manner as in Example 1, except that LB (4.5) shown in Table 2 was used instead of (5.0). For this noodle, a sensory test, a storage test, and a noodle pH were measured.
The results are shown in Tables 4 and 7.

As is clear from these tables, Example 2
The noodles had no acidity, had a strong stiffness, had a smooth surface, had an excellent texture, and had excellent looseness. In addition, the edible limit was 14 days or more, and it was confirmed that the storage stability was significantly improved 7 times or more as compared with Comparative Example 1.

(Examples 3 to 7) As shown in Table 3, LB
Boiled noodles were obtained in the same manner as in Example 1, except that combinations of the organic acids and salts thereof shown in Table 2 were used instead of (5.0). For this noodle, sensory test, storage test, noodle pH
Was measured. The results are shown in Table 4 and Tables 8 and 9.

As is clear from these tables, Example 3
The pH of each of the boiled noodles Nos. To 7 was 4.7 or more, and no acidity was felt or slightly felt, but no problem occurred. In addition, all the noodles were strong and firm, the surface was smooth and excellent in texture, and also excellent in looseness. As for the preservability, a preservation period of at least 10 days and a preservation period of 14 days or more depending on the noodles were secured. Comparing the noodle quality, those using lactic acid rather than citric acid or malic acid were high quality noodles.

(Examples 8 and 9) As shown in Table 3, LB
Boiled noodles were obtained in the same manner as in Example 1, except that combinations of the organic acids and their salts shown in Table 2 were used instead of (5.0). For this noodle, sensory test, storage test, noodle pH
Was measured. The results are shown in Tables 4 and 10.

As is clear from these tables, the pH of the boiled noodles is 5.2 or more, no sourness is felt, the stiffness is strong, the surface is smooth, the texture is excellent, and the noodles excellent in looseness are obtained. Was done. As for the preservability, an edible period of 8 days and 4 days could be secured, and the preservability was confirmed to be improved.

(Embodiment 10) As shown in Table 3, LB
Boiled noodles were obtained in the same manner as in Example 1, except that LB (4.5) shown in Table 2 was used only in the noodle dough preparation step and the boiling step instead of (5.0). For this noodle, a sensory test, a storage test, and a noodle pH were measured. Table 4 shows the results.
And Table 11 below.

As is clear from these tables, Example 1
The noodle No. 0 had no acidity, had a strong stiffness, had a smooth surface, had an excellent texture, and was excellent in looseness. As for the preservability, an edible period of 6 days was obtained, and the preservability was improved.

(Examples 11 and 12) As shown in Table 3,
Boiled noodles were obtained in the same manner as in Example 1, except that the combinations of organic acids and their salts shown in Table 2 were used instead of LB (5.0). For this noodle, a sensory test, a storage test, and a noodle pH were measured. The results are shown in Tables 4 and 12.

From the results, Examples 11 and 12 were
A noodle with no sour taste and excellent texture was obtained. No problem was found in the loosening property. As for the preservability, an edible period of 6 days and 4 days could be secured, and the preservability was improved.

(Examples 13 and 14) As shown in Table 3,
Boiled noodles were obtained in the same manner as in Example 1, except that the combinations of organic acids and their salts shown in Table 2 were used instead of LB (5.0). For this noodle, a sensory test, a storage test, and a noodle pH were measured. The results are shown in Tables 4 and 13.

From the results, Examples 13 and 14 were
Noodles having no sourness and excellent in firm texture were obtained, and there was no problem in looseness. As for the preservability, the edible periods of 5 days and 4 days could be secured, and the preservability was improved.

(Comparative Example 2) As shown in Table 3, LB
Boiled noodles were obtained in the same manner as in Example 1, except that LB (3.0) shown in Table 2 was used only in the dipping step instead of (5.0).

The results are shown in Tables 4 and 14. 10 ℃
Although the storage stability was confirmed for 7 days, the pH of the boiled noodles was 4.
5, which was strong in sourness, poor in looseness, and unsuitable for edible use.

(Comparative Examples 3 to 5) A commercial raw udon was boiled in boiling water for 5 minutes, cooled sufficiently in running water, and then sufficiently cooled in lactate buffer (1% by mass aqueous solution of “kansho lactic acid” manufactured by Musashino Chemical Laboratory Co., Ltd., pH 2. 7) Dipped in the aqueous solution for 30 seconds. The buffer concentration in the immersion water was 0% as shown in Table 5.
-0.5 mass% aqueous solution. Next, after draining, it was packed in a plastic bag, stored in a thermostat at 10 ° C. and 15 ° C., and the number of viable bacteria was measured daily. In addition, boiled noodles at the start of storage
H was also measured. The results are shown in Table 6 and Tables 15 and 16.

As a result, although the noodles having a low pH were effective for improving the shelf life, the pH of the boiled noodles was low at 4.6 or less, so that the noodles had a strong sour taste and were not suitable for edible use.

[0072]

[Table 3]

[0073]

[Table 4]

[0074]

[Table 5]

[0075]

[Table 6]

[0076]

[Table 7]

[0077]

[Table 8]

[0078]

[Table 9]

[0079]

[Table 10]

[0080]

[Table 11]

[0081]

[Table 12]

[0082]

[Table 13]

[0083]

[Table 14]

[0084]

[Table 15]

[0085]

[Table 16]

[0086]

According to the present invention, by using a combination of an organic acid and a salt thereof in a plurality of steps of noodle making, the quality of the noodles can be improved and the noodles can be preserved. Since the pH of the boiled noodles can be set to 4.7 or more, noodles having no sourness and acid odor and excellent in texture and looseness can be obtained.

 ────────────────────────────────────────────────── ─── Continued on the front page (72) Inventor Muneaki Yukawa 1-16-24 Miyamae, Suginami-ku, Tokyo F-term in Musashino Chemical Laboratory Tokyo Research Laboratories 4B046 LA01 LG09 LP42 LQ03

Claims (6)

[Claims] Claims: 1. A step of preparing a noodle dough, comprising a step of preparing a noodle dough, a step of boiling a noodle string made of the noodle dough, and a step of immersing the noodle obtained in the boiling step in a solution. In the process of boiling noodle strings consisting of dough, p
A method for producing noodles, comprising using an organic acid wherein H is 4.0 to 5.5 and / or a salt thereof. 2. The method according to claim 1, further comprising the step of:
The method for producing noodles according to claim 1, wherein an organic acid having H of 4.0 to 5.5 and / or a salt thereof is used. 3. The method for producing noodles according to claim 1, wherein the organic acid is lactic acid, citric acid or malic acid. 4. The lactate according to claim 3, wherein the lactate is sodium lactate or potassium lactate, and lactic acid and sodium lactate and / or potassium lactate are combined in a mass ratio of 30:70 to 5:95. Manufacturing method of noodles. 5. The method for producing noodles according to claim 1, wherein the pH of the boiled noodles is 4.7 or more. 6. The pH of a 1% by mass aqueous solution is 4.0 to 5.5.
Is mixed with the noodle dough,
A noodle string made of the noodle dough was boiled in a solution containing the organic acid and / or a salt thereof, and then the noodle obtained in the boiling step was immersed in a solution containing the organic acid and / or a salt thereof. noodles.