JPH03236754A - Production of foreign material-stuffed noodle - Google Patents

Abstract

PURPOSE:To obtain noodles stably and massively stuffed with a foreign material by employing a laminated noodle belt prepared by arranging and laminating the material different from the noodle belts between two sheets of the noodle belts whose at least one has an uneven surface. CONSTITUTION:A noodle dough is prepared from wheat flour, water, salt, etc., as raw materials and rolled with noodle-preparing rolls into two noodle belts. Equilateral triangle grooves are continuously formed on the surfaces of the noodle belts with specific molding rolls in the direction rectangular to the traveling direction of the noodle belts. A different kind of material (e.g. apple fiber powder) is scattered on one of the noodle belts and the other is laminated to the powder-scattered noodle belt so that the uneven portions of both the noodle belts are engaged with each other to provide a composite noodle belt. The composite noodle belt is rolled and cut into foreign material-stuffed noodles, whereby the foreign material-stuffed noodle not causing the delamination of the noodle belts and the elution of the stuffed material in a boiling process can be prepared.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for producing noodles containing different substances, and more specifically, to a method for producing noodles containing different substances, more specifically, a method for encapsulating substances different from the noodle strips, such as dietary fiber or protein substances, between the noodle strips. Concerning the manufacturing method of noodles made with

[Conventional technology]

Conventionally, as a method for manufacturing noodles containing different substances, a method has been reported in which, for example, the encapsulating substance is spread onto one noodle strip, and then combined with the other noodle strip, and then rolled and cut out ( JP-A-59-113861).

[Problem to be solved by the invention]

However, when this conventional method is used, because the joining surfaces of two composite noodle strips are flat, the inclusion and sandwiching of different substances is not stable, and the noodles often break during the rolling process or boiling process after composite noodle strips. Separation occurred in the bands or noodle strings, exposing and eluting the encapsulated substances, as well as various drawbacks such as crumbling of the boiled noodles, rough skin, and an accompanying decrease in texture. For these reasons, depending on the conventional method, foreign substances are added to the raw material flour by 1% by weight.
The reality is that it is difficult to encapsulate them stably.

Therefore, the present inventor has conducted various studies in order to eliminate such conventional drawbacks, and has discovered that an extremely good composite noodle strip can be obtained by forming an uneven joint surface on the noodle strip, and has developed the present invention. completed.

[Means to solve the problem]

That is, the present invention is characterized by using a laminated noodle strip obtained by interposing a substance different from the noodle strips between two noodle strips having an uneven joint surface on at least one of the noodle strips. This is a method for producing noodles containing different substances.

In the present invention, the uneven joint surface is formed on either one or both of the two composite noodle strips. The specific shape of the uneven joint surface may be triangular, square, or wavy in cross section, but in any case, a shape with few flat parts is desirable. In addition, when forming uneven joint surfaces on both sides of the noodle strip, it is advantageous to encapsulate a large amount of different substances by compositing them so that each concave part corresponds to each other and each convex part corresponds to each other.

Although the specific method for forming the uneven joining surface does not matter, it is convenient to use a forming roll that corresponds to the desired unevenness.

The different substance to be encapsulated in the present invention can be selected and used as appropriate depending on the purpose as long as it is an edible substance different from the noodle strip, and suitable examples include dietary fiber such as apple fiber and various proteins. .

Note that the form of the different substance is not limited to powder or granule, but may be in the form of a paste.

The interposition of such different substances between the noodle strips and their subsequent combination are as follows:
This is done by appropriately scattering or applying a different substance onto one noodle (1) having an uneven joint surface, and then combining the other noodle strip with a composite roll or the like.

The thus obtained laminated noodle strips encapsulating different substances can be further folded and composited multiple times as desired. The composite noodle strip is rolled and then cut into appropriate thickness and size when used to make noodle wrappers for shumai, gyoza, etc.

When making udon noodles, etc., it is rolled to a desired thickness and then cut into noodle strings.

Note that rolling and cutting after the compounding are carried out according to conventional methods.

〔Effect of the invention〕

According to the present invention, noodles in which a large amount of foreign substances are encapsulated in an extremely stable manner can be obtained, and even if the amount of foreign substances encapsulated is 1 to 5% by weight based on the raw material flour, peeling of the noodle strips as in the conventional method can be avoided. No elution of encapsulated substances occurs during the boiling process.

〔Example〕

The present invention will be further explained below with reference to Examples.

Example 1 Noodle dough obtained by a conventional method using 100 parts of wheat flour, 35 parts of water, and 2 parts of salt as raw materials was rolled with a noodle roll to obtain two noodle strips with a thickness of 5 mm. Next, on these noodle strips, a special molding roll is used to continuously cut equilateral triangular grooves with a side of 3 mm in a direction perpendicular to the direction of travel of the noodle strips, and on one of the noodle strips, apple fiber powder (hereinafter referred to as AP After spreading the noodle powder (referred to as "powder"), this was combined with the other noodle strip in such a way that the uneven parts were joined together to obtain a laminated noodle strip. After that, it is rolled and cut to a width of 3 rom and a thickness of 2.5 +ru+
I got + raw udon. The amount of AF coarse powder included was 5% by weight based on the flour. As a control, raw udon noodles were obtained in the same manner as in Example 1, except that the noodle strips were not patterned (Comparative Example 1).

Table 1 shows the results of comparing the condition of noodle strings and peeling rate when these raw udon noodles were boiled.

Table 1 Table Example 2 Fresh udon noodles were obtained in the same manner as in Example 1, except that 100 parts of wheat flour, 41 parts of water, and 4 parts of salt were used as raw materials. still,
The AF coarse powder content was 3% by weight based on wheat flour.

As a control, Example 2 except that the noodle strip was not subjected to uneven molding
Fresh udon noodles were obtained in the same manner as (Comparative Example 2).

Table 2 shows the results of comparing the condition of noodle strings and peeling rate when these raw udon noodles were boiled.

No. 2 table 4,

[Brief explanation of drawings] FIG. 1 is a detailed explanatory diagram of the present invention. Below Up

Claims (1)

[Claims] 1. A heterogeneous material characterized by using a laminated noodle strip obtained by interposing a material different from the noodle strips between two noodle strips having an uneven joint surface on at least one of the noodle strips. Method for manufacturing packaged noodles.