JPS60244269A - Preparation of noodle - Google Patents

Abstract

PURPOSE:To prepare noodles having sufficiently high-quality physical properties, flavor and taste by comparison with handmade noodles, by blending wheat flour with water, other necessary subsidiary raw materials and additional matters under reduced pressure, kneading them, molding them into noodle belts by rolling under reduced pressure. CONSTITUTION:Wheat flour is blended with water, other necessary subsidiary raw materials and additional matters by the revolving shaft members 4 in the casing 1 under reduced pressure, kneaded, rolled by the rolls 3' under reduced pressure and molded into noodle belts. Consequently, noodles having sufficiently high-quality physical properties, flavor and taste by comparison with handmade noodles can be prepared in high productivity while omitting existing aging process. Noodles with high water content, especially noodles having 40-45pts.wt. or more water based on 100pts.wt. wheat flour can be prepared.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Application of the Invention] The present invention relates to a method for producing Fi stems, and more specifically to a method for producing noodles having a taste and texture similar to hand-made noodles by a mechanical production method.

Specifically, the noodles targeted in the present invention include 0-
This refers to products that are molded and manufactured using the rolling method, and does not include products that apply high pressure such as extrusion molding.

[Background of the invention]

BACKGROUND ART Conventionally, in mechanical noodle making methods suitable for thick-rolled noodles, various efforts have been made to produce noodles with a taste and texture comparable to hand-made noodles.

For example, there are systems in which the mixing and mixing process, which can be called the first stage of noodle production, is carried out in a reduced pressure environment (Japanese Unexamined Patent Publication No. 58-190362;
9-2666). By mixing and kneading under such reduced pressure, the added water can penetrate well between the flour particles and become hydrated.
It is said that the inclusion of "dama" or "mamafu" is preferably avoided and the kurten network structure is well formed.

However, this mixing and kneading process is the first stage process for noodle production, and depending on the processing conditions of the next step, the above-mentioned characteristics may not necessarily be effectively utilized in the final noodle product. It is not something that can be done.

This is because the noodle dough after mixing and kneading is generally fine and crumbly, so a large amount of air tends to exist between many noodle doughs, and this is rolled under normal pressure. When rolled, a considerable amount of air is also taken into the noodle strips, which is understood to result in a reduction in the effect of the vacuum treatment in the mixing and kneading steps described above.

By the way, in connection with the process of forming noodle strips, the present applicant has developed a method of zero-roll rolling under reduced pressure for the purpose of omitting the new ripening process in which the noodle dough or noodle strips are left to stand for a predetermined period of time. (Japanese Patent Publication No. 58-38140).

This achieves degassing and promotion of water utilization during one-band molding, and provides the same quality as aged products without the need for a maturing process.

Under the current situation as described above, the present inventor has conducted various studies in order to further improve the quality of noodles, and has proposed a proposal especially related to the two steps of mixing and kneading before forming noodle strings and forming noodle strips. Focusing on the fact that the above-mentioned treatments under reduced pressure have the same aspects of deaeration and promotion of water use, we tried a method of performing both of these two steps under reduced pressure, and the results were as follows. Contrary to the expectations of the inventors, the results showed extremely noteworthy content. In other words, when using a method in which both of the above two steps are treated under reduced pressure, both methods include treatment under normal pressure in terms of the physical properties of the noodles such as repulsion force and cutting force, as well as in terms of taste and texture. It was found that there was a significant difference in effectiveness compared to the This is because both of the above two steps are processes in which air is easily inserted, so it is thought that one process under normal pressure reduces the effect of the other process under reduced pressure, whereas both of the above two steps are performed under reduced pressure. It is presumed that this is because, in this case, the reduction in the effect is effectively avoided, and the effect of the treatment under reduced pressure is suitably exhibited.

[Purpose of the invention]

The present invention is one of the mechanical noodle making methods suitable for mass production.
The purpose of the present invention is to provide a method for producing noodles having sufficiently higher quality physical properties, taste, and texture than hand-pulled noodles.

Another object of the present invention is to provide a manufacturing method suitable for manufacturing noodles with good productivity by omitting the conventional aging process.

Still another object of the present invention is to produce multi-hydro-added noodles, which has been desired to be implemented more easily than before, and particularly to produce multi-added noodles using 40 to 45 parts or more of water to 100 parts of wheat flour. It is in a place where it is possible.

[Summary of the invention]

The gist of the method of the present invention, which was made to achieve the above-mentioned object, is that flour, water and other necessary auxiliary raw materials and additives are mixed and mixed under reduced pressure, and then the mixture is mixed and pressed under reduced pressure. - A method for producing noodles characterized by forming noodle strips by rolling.

In the present invention, as necessary auxiliary raw materials and additives, conventionally known ones are selected and used depending on the type of noodles to be produced. For example, table salt is selectively used in the production of udon noodles, and starch flour is selectively used in the production of Chinese noodles.

The reduced pressure in the mixing/kneading process or the reduced pressure in the noodle sheet forming process provided in the present invention is generally within the range of 600+waHg or less, preferably 300 mHg or less as a residual pressure after the reduced pressure (hereinafter referred to as vacuum degree). The intention is fully achieved.

In addition, the mixing/kneading process and the noodle sheet forming process in the present invention are as follows:
In addition to being carried out as a process divided into sequential stages, these two
Preferably, the process is a continuous process maintained under a series of reduced pressure atmospheres. Particularly in the latter case, the continuous process allows the mechanism for providing a reduced pressure atmosphere to be integrated into a single one, and the advantage is that the equipment and equipment applied to the method can be downsized and simplified in structure. In addition, because the noodle dough is never placed under normal pressure during the series of processes, deaeration and water usage are further improved, which has the advantage of improving taste and texture. .

The noodle strips obtained by the method of the present invention are further rolled, if necessary, and then made into noodle strings.

In addition, the method of the present invention is applicable not only to noodles with a normal water content, but also noodles with a high water content of 40 to 45 parts of water per 100 parts of wheat flour, and even noodles with a high water content of up to 60 parts of water, which has not been achieved in the past. It can be done.

[Embodiments of the invention]

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

Figures 1 and 2 show the continuous system of the apparatus used to carry out the method of the present invention. The gauging 1 with both ends closed has a raw material input part 2 at the upper part of one long end.
, and an airtight seal lead-out portion 3 which also serves as a rolling mill device is provided at the lower part of the other end side. The rolling mill device may be of the usual type, in which the rollers 3' and 3' are rotated in opposite directions while maintaining a predetermined 4'p ratio, but an appropriate airtight sealing mechanism may be used to maintain the reduced pressure inside the goose sink. It will be attached.

Inside the goose sink, rotating shafts 4.4 extend along the respective axes of the cocoon-shaped bicircle, and these pair of shafts 4.4 lead out the raw material from the input section 2 as shown in FIG. A series of mixing/kneading and conveying areas are formed toward section 3. That is, the transport area 5.6.7, the reverse transport area 8, the material sealing area 9, the mixing/kneading area 10.11, and the dough dropping area 12 to the deriving area 3. The conveyance area is constituted by screws K, and the mixing/kneading area is constituted by leaf-shaped blades that rotate relative to each other. 13 is a chamber of a decompression mechanism connected to the gauging 1 facing the transfer area 6, and is connected to a decompression source (not shown).

In addition, in order to continuously supply the falling noodle dough in a crumbly form to the rolling nip part, facing the rolling mill in the delivery section, a rolling mill 16 is moved back and forth by an air cylinder device 15. A ponbini Jji mechanism 14 is arranged.

As described above, the area between the material seal part 9 and the lead-out part 3 becomes an area sealed from the outside air, and a reduced pressure atmosphere is provided by the pressure reducing mechanism 9. Therefore, mixing/kneading area 1
0.11 is maintained under reduced pressure, and the roll 3 of the outlet section 3
The rolling carried out by ', 3' is also maintained under reduced pressure,
The sheet-formed noodle dough obtained from the derivation section, the mixing/kneading in the previous stage, and the noodle dough forming are all processed under reduced pressure.

In addition, the same two-step vacuum treatment can be performed by simply transferring the falling dough to the deformation section of the device and rolling it under reduced pressure.

The a? obtained above? ! are further rolled according to conventional methods and cut into noodle strings to form desired noodles.

A specific example will be shown below, and the percentage characteristics of the produced noodles will be compared with those produced using the conventional method.

(Example 1) Using the apparatus described above, 100 parts of wheat flour, 50 parts of water,
The raw material is 4 parts of table salt, and the vacuum is 300 mHg.
(10 in an environment with gauge pressure 460 ■I (same as below g1)
The mixture was mixed and kneaded for a minute, and the dough was continuously formed into noodle sheets in the same environment. Thereafter, raw udon noodles were obtained after roll rolling by a conventional method (this is referred to as Invention Section 1).

In addition, the outlet part of the device was replaced with a chamber, and the noodle dough mixed and kneaded at a vacuum degree of 300 mHg was once released (under normal pressure), and then heated to a vacuum degree of 300 mHg using another roll rolling device.
Fresh udon noodles were obtained in the same manner as described above, except that they were formed into noodle strips using maHg (this is referred to as Invention Section 2).

In addition to this, the following three items were manufactured as control plots.

■ Mixing, kneading, and forming noodle strips using similar raw materials under normal pressure ■ Mixing, kneading, and forming noodle strips using similar raw materials at a vacuum level of 300
Items made under mHH environment ■ Items in which only the noodle strip forming using the same raw materials was performed in an environment with a vacuum degree of 300 ■Hg The physical property and sensory test results conducted on these noodles are shown in Table 1.2 below. .

Table 1: Measurement values using a rheometer (manufactured by Fudo Kogyo Co., Ltd.) However, in the table, * Noodle strip repulsion force...Noodle strip (thickness 10 fi, square with -30 sides) is measured by rheometer's circular attachment (diameter 10
Maximum resistance value when pushed a certain distance with fI+) * Noodle cutting force...Noodle string (thickness 2.5m, width 3+m)
The highest resistance value when cut with the wire attacher of a rheometer * All values are calculated when the control section ■ is set as 100. 0 strain''
), and as is clear from the results in the table above, the products produced by the method of the present invention showed excellent quality that was not expected from the conventional method.

Table 2 = Result of Sensory Test However, the above sensory test was conducted by boiling the raw udon noodles of the above 5 points to a certain moisture content (75%) and tasting them on a panel of 10 people.

Scoring was done on a 5-point scale, and the following three items were followed: color tone, texture, and cookedness.

The numbers in the table represent the number of people with each score (out of 5 points).

*Evaluation standard color tone 5 points Very transparent, bright and clear 4 points Excellent transparency and bright 3 points Clear but a little lacking in transparency 2 points Somewhat bright and lacking in transparency 1 Points Texture is dull and lacks transparency 5 points Very smooth and viscoelastic 4 points Smooth and rich in viscoelastic traps 3 points Smooth but somewhat lacking in viscoelasticity 2 points Slightly smooth and lacking in viscoelasticity 1 point: Boiled crumbs that lack smoothness and viscoelasticity 5 points: Very little boiling crumbles and firm corners 4 points: Few boiling crumbles and slightly firm corners: 3 points: Slightly less boiling crumbles: 2 points: Slightly boiled crumbs 1 point: Very high amount of boiling loss.As is clear from the above results, this was obtained according to the present invention. It was confirmed that the Chinese noodles were extremely superior in terms of taste and texture compared to the control groups ■, ■, and ■.

(Example 2) Use 100 parts of wheat flour, 40 parts of water, and 1.5 parts of kansui as raw materials, mix and knead them for 15 minutes in a vacuum environment of 100 mmHg, and give this dough to pregnant women continuously in the same environment. It was then molded to the obi. Thereafter, raw Chinese noodles were obtained after 0-roll rolling by a conventional method (invention section 1).

In addition, in the same manner as in Example 1, raw Chinese noodles were obtained by opening (under normal pressure) between mixing, kneading, and forming noodle strips (invention section 2).

As control plots, the same three points as in (Example 1) were used.

As a result of comparing these, the Chinese noodles according to the present invention were superior to the control group in that the color tone was clearer and clearer, and the texture was also clearer and more elastic.

(Example 3) Using 70 parts of wheat flour, 30 parts of buckwheat flour, and 35 parts of water as raw materials,
This was sinked for 20 minutes and 30 minutes in an environment with a degree of vacuum of 600+m*Hg, and further, this dough was continuously formed into noodle sheets in the same environment. Thereafter, raw buckwheat was obtained after roll rolling by a conventional method (invention section 1).

In addition, raw soba was obtained by opening it once between mixing/kneading and forming noodle strips (invention area 2).

The same three points as in (Example 1) were used as control plots.

As a result of comparing these, the buckwheat according to the present invention was found to be very superior in both color tone and texture compared to the control group.

〔Effect of the invention〕

As mentioned above, the noodles obtained by the invention method V have an extremely significant advantage over the noodles produced according to the conventional method, and can be mass-produced by machine production. As a noodle method, its usefulness in realizing the provision of noodles of unprecedented high quality is extremely large.

In addition, the process time up to the noodle sheet formation is significantly shortened, and its usefulness is also great in terms of improved productivity, shortened working time, etc.

Furthermore, according to the method of the present invention, 6 parts of water is added to 100 parts of wheat flour.
The production of a highly hydrated shaft having an extremely high water content of up to about 0 parts can now be suitably realized, which has the advantage of being able to respond favorably to the current situation where it is desired to increase the water content.

[Brief explanation of drawings]

Drawing VI Continuous formula 30+1 applied to the implementation of the non-inventive method
- is shown, and is a perspective view of the external appearance of the first Ginja device;
Oka II (di is an expanded explanatory diagram of the mixing/kneading mechanism, and Figure 2 is a plan view of the inside of γ-shinzu. 1...Gauge:,/g 2...Input section 3...Output section 3'...0-ru 4...1 rolling shaft body 5.6.7...Transport area 8...
Reverse conveyance area 9...Material seal section 10.11
...Mixing/kneading area 12...Space section 13...Reduced pressure chisen bar 14...
・Po:, I-visi mechanism 15...air cylinder small device 16
...0 tsud

Claims (1)

[Claims] 1 A method for producing noodles, characterized by mixing and kneading wheat flour, water and other necessary auxiliary raw materials and additives under reduced pressure, and then forming noodle strips by rolling under reduced pressure. A method of manufacturing noodles. 2. The method for producing noodles as set forth in claim 1, characterized in that mixing/kneading and forming noodle strips are performed under a series of reduced pressures.