JPH0937729A - Production of raw chinese noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce Chinese noodle excellent in storage stability in raw noodle, yet having glutinousness without causing complication and increased in labor hours of manufacturing operation. SOLUTION: Flour of a tueberous corm of devil's-tongue in an amount of 0.5-1.5wt.% based on the weight of a product is added to water at <=20 deg.C in an amount almost corresponding to the whole to content of water in the product to produce a paste made of the starch of the tuberous corm. The starch is mixed with wheat flour and a powdery material made from KANNSUI (an alkaline aqueous solution used in the preparation of Chinese noodle) and stirred to produce dough for noodle. The paste made of the starch of the tuberous corm dispersed in finely granulated state into the dough of noodle is subjected to alkali treatment by the powdery material made from KANNSUI to give a gel of the paste made of the starch of the tuberous corm. The prepared dough for noodle is rolled into a noodle sheet and cut into noodle strips without using flour for preventing stickiness.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing Chinese raw noodles, which is particularly excellent in storability in raw noodles without complicating or prolonging the production work, and "mochi" when eaten.
And a method for producing chewy Chinese noodles.

[0002]

2. Description of the Related Art Generally, Chinese noodles are required to have elasticity of noodles, that is, a strong "waist". Conventionally, wheat flour was used as a main raw material, and Kansui was added thereto and well mixed, and kneaded to make noodle dough, and the noodles were given elasticity by the action of Kansui.

However, the "hip" that is actually satisfactory
The noodles are difficult to manufacture, and the fact is that the noodles are boiled and the curing agent is added. Also, Chinese noodles have a high water content and tend to rot, and in the summer months it becomes unusable after about 2 to 3 days, making it difficult to store. Especially, the water content of nearly 40% or more was added to shorten the boiling time. In the case of highly water-added noodles, the problem of storage was remarkable.

Therefore, in order to improve the "looseness" and the preservability of Chinese noodles, as disclosed in JP-A-52-102452, 0.2 to 0.34% by weight of konjak mannan relative to wheat flour is added. After mixing, a method of adding water and cansui and kneading to make noodle dough, as described in JP-A-3-47047, konjak with little water separation is produced in advance, and this is mixed with cansui and water. Mixing and stirring to make noodle dough, and as described in JP-A-4-166047, about 0.28% by weight of konjak flour with respect to wheat flour is swollen with water and heated under alkaline to give jelly. There is proposed a method of forming a noodle dough by kneading this with wheat flour with water and water.

[0004]

However, in the conventional production method, since water and kansui are added to the flour mixed with konjak mannan and kneaded, the konjak mannan is sufficiently swelled with kansui before swelling. It has been processed, and a small amount of relatively hard konjak mannan is formed in the cross section of the noodles, which causes a feeling of strangeness to the touch, and in order to prevent this, knead flour and konjak mannan with water in advance. It was necessary to swell the konjak mannan sufficiently, and a long aging time of about 10 hours was required.

Further, in the conventional production method, since the konjak once produced is kneaded with the flour, the konjak grains are dispersed in the cross section of the noodles, and although the noodles have a "waist", they become Chinese noodles. There was a texture with foreign substances.

Furthermore, the conventional manufacturing method requires complicated steps such as swelling of konjak powder, pH adjustment and heating when manufacturing jelly of konjak powder, which is not only complicated but also time-consuming. There was a problem.

In view of the above problems, the present invention has made it possible to produce Chinese noodles which are excellent in storability in raw noodles and have a "stiffness", without causing complicated and time-consuming production operations. It is an object to provide a method for producing raw Chinese noodles.

[0008]

Therefore, in the method for producing raw Chinese noodles according to the present invention, 0.5% of the product weight is added to 20 ° C. or less of water which is substantially equivalent to the total water content of the product noodles. ~
A konjak paste was prepared by mixing 1.5% by weight of konjak flour, and the noodle dough was produced by adding the konjak paste to wheat flour and powdered Kansui and stirring the mixture, and the konjak was dispersed in fine particles in the noodle dough. It is characterized in that the paste is alkali-treated with powdered Kansui to form konjak gel, and the obtained noodle dough is spread on a noodle strip and cut into noodle strips.

One of the characteristics of the present invention is that almost all the water content of the product is added to and mixed with konjak powder to produce konjak paste, and thereafter, Chinese noodles are produced only with the water content of the konjak paste. As a result, the konjak flour is sufficiently and uniformly swelled in a short time, and the konjak paste is kneaded with the flour and the powdered Kansui to be finely dispersed as fine particles in the noodle dough and jelly with the passage of time, This is subjected to alkali treatment with powdered Kansui and gelled.

Here, the konjak paste means the one after the konjak powder has swollen and before it becomes konjak jelly,
Konjac jelly refers to a material that behaves similarly to a kind of elastic body. When konjac jelly is treated with alkali, it gels, and when heated, it becomes konjac. When konjak jelly is used, it is difficult to uniformly disperse it in the noodle dough as fine particles due to its elasticity.

The temperature of water is 20 ° C. or lower, preferably 15 ° C.
The following is assumed. The water temperature at which konjac flour is added is 20 ° C.
If it exceeds, the konjak jelly is likely to be formed in a short time, that is, before kneading with flour and powdered Kansui.

The amount of konjak flour is 0.
5 to 1.5% by weight. Konjac flour 0.5% by weight
If the amount is less than 1, the effect of adding konjak flour, that is, the effect of retaining almost all of the water content in the product cannot be obtained, and the content is 1.5% by weight.
If it exceeds, it will absorb the water originally contained in the flour,
This is because the wheat flour and the powdered kansui are flaky and it becomes difficult to uniformly knead them.

Another feature of the present invention resides in that the konjak gel fine particles are uniformly dispersed in the cross section of the raw raw noodles without being biased. As a result, when boiled, the konjak fine particles are evenly distributed over the entire noodle cross-section without impairing the original taste of the Chinese noodles to give elasticity, while in the state of raw noodles almost all the water is retained in the konjak gel and the preservation of raw noodles Will be ensured.

The water content of the product noodles is 2 with respect to the product weight.
0 to 35% by weight is preferred. If it is less than 20%, the noodle dough cannot be formed, and if it exceeds 35%, it becomes highly hydrolyzed and water cannot be fully retained in the konjak gel of 1.5% by weight or less, so that the raw noodles easily rot.

Usually, the amount of wheat flour is 50% by weight or more with respect to the weight of the product, but if the weight of other raw materials is taken into consideration, it is 55-6.
Often used at 5% by weight. If the powdered Kansui is too much, the Chinese noodles will have an alkaline taste, so the maximum amount is 1% by weight based on the weight of the product. In the case of Chinese noodles, starch is added to give an umami taste, and a natural gum preparation is added to give the stickiness of noodles. In the case of the present invention, one starch is added.
It is preferable that 0 to 13% by weight and a natural gum preparation be 0.3% or more.

The water content of the noodle dough is retained in the konjak gel, and it is preferable to add sorbit so that the water retention capacity can be guaranteed. Quantitatively, the product weight is 1.2 to 1.8
% By weight is appropriate. Further, it is preferable to add an emulsified oil and fat so that the noodle strings can be smoothly blurred when boiled, and a proper amount is 1.2 to 1.8% by weight.

[0017]

[Operation and Effect of the Invention] When konjak flour of 0.5 to 1.5% by weight is mixed with water at 20 ° C. or less, which is substantially equivalent to the total water content of the product noodles, the konjak flour is sufficiently and uniformly formed. Swelled to produce a uniform konjac paste. This konjak paste was kneaded into wheat flour and powdered kansui before adding jelly with little addition of water, and the konjak paste was finely dispersed in almost all of the noodle cross-section in the state of fine particles and formed into a jelly with the passage of time. , Alkali treatment with powdered Kansui gives a fine particle gel.

The noodle dough is rolled into noodle strips and then cut into noodle strips. Since almost all of the water content contained in the fine konjak gel is retained, the noodle strips do not stick to each other and do not use dusting. It can be cut into noodle strips.

Therefore, when the prepared raw Chinese noodles are boiled,
Konjac gel becomes konjak, but since konjak gel itself is fine particles and is evenly dispersed over almost the entire noodle band cross section, the original taste of Chinese noodles is not impaired, and fine konjak exhibits satisfactory elasticity. ,
The Chinese noodles have a "stiffness", and the konjak fine particles that have been uniformly dispersed prevent the noodles from spreading and the "stiffness" of the noodles can be maintained for a long time.

In addition, since almost all the water content of the konjak gel is retained in the raw noodle state, the wheat flour in the raw noodle hardly rots even after a long time, and can be stored for a long time. Further, since the noodle strings can be cut out without using dusting powder, hot water for boiling noodles can be used repeatedly without being soiled by dusting powder.

Further, as in the case of the conventional manufacturing method,
There is no need for a complicated process for making konjac flour into a jelly, and the manufacturing work is simple and the manufacturing time is short.

[0022]

【Example】

Example 1 Based on product weight, in 23% water below 15 ° C.,
0.8% konjak flour is added little by little with slow stirring over about 5 minutes to make konjak paste. Next, 2% of salt, 1.5% of sorbit and 1.5% of emulsified oil / fat are added to and mixed with konjak paste. Before gelatinizing this, 57.5% of strong flour, 5.6% of tapioca starch, and modified starch. Add 7%, natural gum preparation 0.4%, powdered cansui 0.7% to the combined place, and rub into the whole, then add 3-5 to the screw type food mixer.
Stir for about 15 minutes until a part of the dough is solidified, and then put on a noodle making mixer for about 15 minutes to make noodle dough. This noodle dough is taken into a noodle band with a roller for noodle making, and this is applied to the roller for noodle making a couple of times, and then the noodle band is not rested and without using dusting powder, a cutter for ramen ( 18
~ 22) was cut into noodle strips.

The raw noodles produced by the above-mentioned production method are boiled for about 2 to 4 minutes, which is about 2/3 of the time required for boiling the ordinary Chinese noodles. The texture was "mochi". Also, since no dusting powder is used, there is little stain in the boiling water, it can be used many times, and there is less spread of noodles (spreading with time) after a certain period of time has passed since the desired boiling, I could hold my waist for a long time. In terms of taste, the odor of konjak was hardly noticed, and on the contrary, it had a "waist" for a long time, which was advantageous when sold as ramen.

Example 2 A konjak paste was prepared by using 1.5% konjak flour in 25% water by weight of the product weight, and strong flour was added to 5% of the product weight.
Manufactured as in Example 1 except 5.5% was used. When kneading konjak paste into wheat flour, some flakyness is seen in the flour and it takes time to remove the noodle dough.
About 10% water was added. The obtained Chinese noodles had stronger "waistiness" as compared with Example 1, moreover there was little spread over time, and the taste was unchanged.

Example 3 Konjac paste was prepared by using 0.5% konjak flour in 20% water by weight of the product weight, and strong flour was added to 6% of the product weight.
Manufactured as in Example 1 except 5% was used. Although the obtained Chinese noodles have a slightly weaker "waist" as compared with Example 1,
The noodles were the same as those in Example 1 except that the noodles had a “waist” as compared with general Chinese noodles.

Example 4 Manufactured in the same manner as in Example 1 except that water at 20 ° C. was used when making konjac paste. By adding konjak paste to wheat flour, it was easy to form a jelly, and it was necessary to add konjak paste to flour in a short time. The resulting Chinese noodles had almost no problem in texture and texture.

Example 5 A konjak paste was used without adding sorbit 1.5% and emulsified oil / fat 1.5%, and the high-strength flour was 60.5%.
It was manufactured in the same manner as in Example 1. The obtained Chinese noodles showed a slight drying on the noodle strings as compared with the Chinese noodles of Example 1 after long-term storage, and the raveling of the noodles when boiled was slightly worse than that of Example 1. The storage stability and the raveling property of the noodles were superior to those of the Chinese noodles.

Example 6 Strong flour 70.% without addition of tapioca starch 5.6% and modified starch 7%, natural gum preparation 0.4%.
Production was carried out in the same manner as in Example 1 except that 5% and 0.7% of powdered cansui were kneaded with konjak paste. The obtained Chinese noodles were slightly inferior to the Chinese noodles of Example 1 in umami and stickiness, but they were not a problem.

Comparative Example 1 A konjak paste was prepared using 1.7% of the product weight of konjak flour, and the same procedure as in Example 1 was used, except that 55.3% of the product weight of strong flour was used. When kneading konjak paste into wheat flour, the flour was flaky, making it difficult to obtain noodle dough, and it was necessary to add water of 15 to 20%.
Although the obtained Chinese noodles had a strong "stiffness," the cross-section of the noodles contained many fine particles of konjac, and the texture and texture after boiling were more like konjac noodles than Chinese noodles.

Comparative Example 2 A konjak paste was prepared using 0.3% of the product weight of konjak flour, and 67% of the product weight of strong flour was used.
It was manufactured in the same manner as in Example 1. The obtained Chinese noodles had a weak "waist" and were not much different from general Chinese noodles.

Comparative Example 3 The same procedure as in Example 1 was carried out except that water at 25 ° C. was used when making konjac paste. When the konjak flour was swollen, it became jelly, and the obtained Chinese noodles had konjak grains larger than the konjak fine particles in the noodle cross-section, and the texture and texture were not good.

Claims (3)

[Claims] 1. The amount of water contained in the product noodles, which is substantially equivalent to the total amount of water contained in the product noodles, at a temperature of 20 ° C. or lower is 0.5 to 1.5 with respect to the product weight.
The konjak paste is mixed by mixing the konjak flour at a weight percentage, and the noodle dough is manufactured by adding the konjak paste to wheat flour and powdered kansui and stirring the mixture, and the konjak paste dispersed in fine particles in the noodle dough is powdered. A method for producing raw Chinese noodles, which comprises subjecting the obtained noodle dough to alkali noodle treatment with Kansui to form konjak gel and then cutting the noodle dough into noodle strips. 2. The method for producing raw Chinese noodles according to claim 1, wherein 20 to 35% by weight of water at 20 ° C. or less based on the weight of the product is used in producing the konjak paste. 3. When manufacturing a noodle dough, 10 to 13% by weight of starch, 0.3% by weight or more of a natural gum preparation, 1.2 to 1.8% by weight of sorbit and 1 are used in the production of noodle dough. 0.2 to 1.8% by weight of emulsified fats and oils are added.
The method for producing raw Chinese noodles as described.