JP2000032935A - Production of dried chinese noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing dry Chinese noodles having chewy texture and flavor and plain taste by adding whole egg powder, emulsified oils and fats and a pregelatinized starch to a raw material for making noodles. SOLUTION: Wheat flour as a raw material for making noodles in an amount of 100 pts.wt. is mixed with about 0.2-0.5 of whole egg powder, 1.0-1.5 pts.wt. of a pregelatinized starch, about 1.0-1.5 pts.wt. of emulsified oils and fats and a very small amount of a coloring matter under stirring. The mixed raw material powder is kneaded by a blender while adding about 30.0-35.0 pts.wt. of water containing about 1.0-1.5 pts.wt. of table salt and about 1.0-1.5 of an alkaline aqueous solution under stirring to give a noodle dough. The noodle dough is introduced into a compound machine, subjected to a noodle making machine to give long strips of noodles, which are dried and cut into fixed length to give dry Chinese noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention uses natural ingredients and additives to obtain a smooth flavor and texture that is not inferior to raw Chinese noodles.
The present invention relates to a method for producing dry Chinese noodles having a light taste.

[0002]

2. Description of the Related Art Heretofore, as a method for producing dry Chinese noodles, a generally widely used method is to add gluten, egg white, calcium, salt, and a colorless dye to water containing water and stir to mix. It is put into wheat flour, which is a raw material for making noodles, and this raw material powder is stirred and kneaded with a mixer to form a noodle dough. The noodle dough is introduced into a multi-function machine, passed through a noodle making machine to form a noodle band, and the noodle band is cut out. After the noodle strings were introduced into a drying chamber and dried, the noodle strings were cut into a desired length to obtain dried Chinese noodles.

[0003]

In recent years, dry Chinese noodles, that is, dry Chinese noodles, in addition to dry noodles represented by cold wheat, fine noodles, etc., have been favored and are widely eaten in practice. However, smooth flavor and texture not inferior to raw Chinese noodles cannot be obtained, and egg white and calcium are added to strengthen the stiffness. Even after raising, there were problems such as the noodle strings becoming hard and the taste falling.

[0004] For this reason, using natural raw materials and additives, it is possible to obtain a smooth flavor and texture that is not inferior to that of raw Chinese noodles.
There has been a strong demand for the development of a method for producing dry Chinese noodles which has a chewy texture, does not elongate when boiled, and has a light taste.

[0005] The present invention has been made to solve the above-mentioned conventional problems, and by adding new egg flour, emulsified oil and fat and pregelatinized starch, which have not been conventionally used, to the raw Chinese noodles. It has a smooth flavor and texture that is not inferior to that of boiled foods. It does not take long to boil, has a strong texture, is chewy, and has a smooth, chewy texture.
It is an object of the present invention to provide a method for producing dry Chinese noodles having a flavor, not boiled after boiled, and having a smooth taste.

[0006]

The present invention is a method for producing dried Chinese noodles, and employs the following means to achieve the above-mentioned object. In the method for producing dry Chinese noodles of the present invention, an appropriate amount of whole egg flour, gluten, pregelatinized starch, emulsified oil and fat, and a pigment are added to wheat flour as a raw material for making noodles, and the mixture is stirred and mixed. While adding an appropriate amount of salt and water containing an aqueous solution to the noodle dough by stirring and kneading with a mixer,
This noodle dough is introduced into a multi-function machine and passed through a noodle making machine to form a noodle band, and the noodle band is introduced into a cutting machine to form a number of noodle strings, and the noodle strings are introduced into a drying chamber and dried. The wire is cut into a desired length to obtain dried Chinese noodles.

[0007] In the method for producing dry Chinese noodles of the present invention, an appropriate amount of kansui, whole egg flour, gluten, pregelatinized starch, emulsified fat, salt, and pigment are added to water, and the mixture is stirred and mixed to produce an aqueous solution. The noodle raw material is put into flour, and the raw material powder is stirred and kneaded with a mixer to form a noodle dough. The noodle dough is introduced into a multi-function machine and passed through a noodle making machine to form a noodle band. After the noodle strings were introduced into a drying chamber and dried, the noodle strings were cut into a desired length to obtain dry Chinese noodles.

The method for producing dry Chinese noodles according to the present invention is characterized in that about 0.2 to 0.5 parts by weight of whole egg flour and about 1.0 to 1.5
About 1.0 parts by weight, about 1.0 to 1.5 parts by weight of pregelatinized starch, about 1.0 to 1.5 parts by weight of emulsified fats and oils, and a small amount of pigment in 100 parts by weight of flour, followed by stirring and mixing, About 3 to 1.5 parts by weight of salt and about 1.0 to 1.5 parts by weight of water containing about 1.0 to 1.5 parts by weight of
While adding about 0.0 to 35.0 parts by weight, the mixture is stirred and kneaded with a mixer to form a noodle dough, and the noodle dough is introduced into a multifunction machine and passed through a noodle making machine to form a noodle band. After the noodle strings were introduced into a drying chamber and dried, the noodle strings were cut into a desired length to obtain dry Chinese noodles.

In addition, the method for producing dry Chinese noodles according to the present invention is characterized in that water is used in an amount of about 30.
About 1.0 to 1.5 parts by weight, about 0.2 to 0.5 parts by weight of whole egg flour, about 1.0 to 1.5 parts by weight of gluten, Pregelatinized starch About 1.
About 0 to 1.5 parts by weight, about 1.0 to 1.5 parts by weight of emulsified oil and fat, about 1.0 to 1.5 parts by weight of sodium chloride and a small amount of a dye are added and mixed by stirring. 100 parts by weight of wheat flour, which is a raw material for noodle making, is put into a noodle dough by stirring and kneading the raw material flour with a mixer, and the noodle dough is introduced into a multifunction machine to form a noodle band through a noodle making machine. The belt is introduced into a cutting machine to form a large number of noodle strings, and after the noodle strings are introduced into a drying chamber and dried, the noodle strings are cut into a desired length to obtain dry Chinese noodles. .

[0010] The method for producing dry Chinese noodles according to the present invention is characterized in that the pregelatinized starch comprises potato starch, waxy starch and tapioca starch.

[0011] The method for producing dry Chinese noodles according to the present invention is characterized in that the emulsified fat or oil is a powdery fat or oil which is obtained by emulsifying fats and oils extracted from soybeans with water using soybean protein and then spray-drying. Features.

The above-mentioned method for producing dry Chinese noodles according to the present invention provides a smooth flavor that is not inferior to raw Chinese noodles by newly adding whole egg powder, emulsified oil and fat and pregelatinized starch, which have not been used before. And the texture can be obtained, and it does not take much time to boil, it is strong, chewy, has a smooth and chewy texture, flavor, does not elongate after boiling, The dried Chinese noodles having a light taste can be obtained.

That is, not only egg white as in the past,
By adding the whole egg powder including egg yolk newly, the noodles do not harden excessively, have a proper strength of the stiffness, do not take a long time to boil, and Chinese noodles by the action of the yolk A bright yellow appearance with a unique transparency is obtained.

Further, the method for producing dry Chinese noodles according to the present invention is characterized in that three types of pregelatinized starch consisting of potato starch, waxy starch and tapioca starch are newly added,
The taste of each of the three different starches is exhibited, and a crisp and crisp texture is obtained, and a smooth and smooth Chinese noodle-specific taste is obtained.
In particular, the pregelatinized starch of the present invention has a high swelling power, a low gelatinization temperature, and a high viscosity due to the addition of waxy starch composed of 100% amypectin separated and purified from rice corn. Since it has high transparency and no aging property, not only the noodle-making properties are improved, but also a firm and crisp texture is obtained, and a smooth and smooth Chinese noodle-specific taste is obtained.

Further, in the method for producing dry Chinese noodles of the present invention, after emulsifying oils and fats extracted from soybeans in water using soybean protein, and spray-drying the powdered emulsified oils and fats,
Since the surface of the fats and oils is encapsulated with soy protein, the emulsification is stable, the flavor is good and very hygienic. In addition, the emulsified fats and oils can be easily dispersed in the flour, and the emulsifier and the fats and oils act on the gluten of the flour, thereby exhibiting an excellent effect of improving the quality of noodles.

The dried Chinese noodles obtained by the method of the present invention, since the emulsified fat or oil as the above-mentioned noodle quality improver is newly added, when the dried Chinese noodles are boiled, a strong firmness is obtained in the noodles. The strength of firmness can be maintained for a long time. In addition, the boiling time of the noodles is shortened, and the noodles having a smooth light color can be obtained without boiling and elongating. Further, the noodle band and the noodle strings are well-sorted and the working efficiency at the time of production is improved.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, embodiments of the method for producing dry Chinese noodles of the present invention will be described in more detail. The method for producing dry Chinese noodles according to the present invention is characterized in that whole egg flour, three different pregelatinized starches and emulsified fats and oils are newly added.

[0018]

EXPERIMENTAL EXAMPLE 1 Wheat Flour (Semi-Strength Flour) 25 Kg (100 parts by weight) 250 g of Kansai (1.0 parts by weight) 250 g of Gluten (1.0 parts by weight) 50 g of whole egg powder (0.2 parts by weight) Alpha Modified starch 250 g (1.0 parts by weight) Emulsified fats and oils 250 g (1.0 parts by weight) Salt 250 g (1.0 parts by weight) 7.5 kg (30.0 parts by weight) Water 7.5 kg (0.03 parts by weight) Parts) In addition, each part by weight showing the additive ratio of the additives such as sweet potato, gluten, whole egg flour, pregelatinized starch, emulsified fat, salt, water, and pasteless pigment is based on 100 parts by weight of flour.

The method for producing dry Chinese noodles of the present invention will be described using the above-mentioned noodle-making raw materials and various additives. First, whole egg flour, gluten, potato starch, waxy Pre-gelatinized starch consisting of starch and tapioca starch, emulsified oil and fat, and pigment are added and mixed with stirring, and the mixture is mixed for about 13 to 15 minutes while adding salt and water containing an appropriate amount of water to the mixed raw powder. The noodle dough is then stirred and kneaded into a noodle dough, and the noodle dough is introduced into a multifunction machine to form a noodle band through a noodle making machine, and the noodle band is introduced into a cutting machine to form a number of noodle strings. After drying for about 20 hours, the noodle strings were cut to a desired length to obtain about 250 servings of dry Chinese noodles.

The dried Chinese noodles obtained by newly adding the whole egg powder, pregelatinized starch and emulsified oil and fat are boiled in boiling water for about 3 minutes and eaten, and the smooth flavor is inferior to that of raw Chinese noodles. You can get a smooth texture and it does not take a long time to boil, it is strong, chewy, has a smooth and crisp texture and flavor, and after boiling It did not elongate and had a light taste.

The color and appearance of the noodles are transparent and vivid yellow under the influence of the added egg yolk, and the texture is stronger than that of ordinary dry Chinese noodles, and is unique and smooth. It had a texture, a presence in the mouth, a voluminous taste, and a sufficient satiety.

When the noodles were chilled and eaten as Chinese noodles, they exhibited a clear and vivid yellow color, so that they enjoyed the unique flavor of a very refreshing Chinese noodle and at the same time were very smooth and smooth. It had a good taste, had a strong stiffness, and had a crisp texture.

Experimental Example 2 Wheat Flour (Semi-Strength Flour) 25 Kg (100 parts by weight) 375 g of Kansai (1.5 parts by weight) 375 g of gluten (1.5 parts by weight) 125 g of whole egg powder (0.5 parts by weight) 375 g of pregelatinized starch (1.5 parts by weight) 375 g (1.5 parts by weight) emulsified oil / fat 375 g (1.5 parts by weight) salt 8.75 kg (35.0 parts by weight) water 7.5 g (0.03 parts by weight) The parts by weight of the additives, i.e., sweet potato, gluten, whole egg flour, pregelatinized starch, emulsified oil and fat, salt, water, and pasteless pigment, are based on 100 parts by weight of flour.

Next, the second experimental example will be described. The gelatinized starch consisting of gluten, whole egg flour, potato starch, waxy starch and tapioca starch, emulsified oil, fat, salt and glueless dye are added to water to which Kansai is added. Is added, and the mixture is stirred and mixed, and this aqueous solution is put into wheat flour, which is a raw material for noodles, and the raw material powder is mixed in a mixer for about 13 to 15 minutes.
The mixture is stirred and kneaded for about 1 minute to form a noodle dough. The noodle dough is introduced into a multi-function machine to form a noodle band through a noodle making machine.The noodle band is introduced into a cutting machine to form a number of noodle strings. After drying for about 20 hours, the noodle strings were cut to a desired length to obtain about 250 servings of dry Chinese noodles.

The dried Chinese noodles obtained by newly adding the whole egg powder, pregelatinized starch and emulsified oil and fat are boiled in boiling water for about 3 minutes and eaten, and the smooth flavor is not inferior to that of raw Chinese noodles. You can get a smooth texture and it does not take a long time to boil, it is strong, chewy, has a smooth and crisp texture and flavor, and after boiling It did not elongate and had a light taste.

The color and appearance of the noodles are transparent and vivid yellow under the influence of the added egg yolk. The texture is stronger than that of ordinary dry Chinese noodles, and it is unique and smooth. It had a texture, a presence in the mouth, a voluminous taste, and a sufficient satiety.

When the noodles were chilled and eaten as Chinese noodles, they exhibited a clear and vivid yellow color, so that they enjoyed the unique flavor of a very refreshing Chinese noodle and at the same time were very smooth and smooth. It had a good taste, had a strong stiffness, and had a crisp texture.

Experimental Example 3 Wheat Flour (Semi-Strength Flour) 25 kg (100 parts by weight) 250 g (1.0 parts by weight) of Ginseng 250 g (1.0 parts by weight) 125 g (0.5 parts by weight) of whole egg powder 250 g of pregelatinized starch (1.0 parts by weight) Emulsified fats and oils 250 g (1.0 parts by weight) Salt 250 g (1.0 parts by weight) 7.5 kg of water (30.0 parts by weight) 7.5 g (0.03 parts by weight) of a colorless dye The parts by weight of the additives, i.e., sweet potato, gluten, whole egg flour, pregelatinized starch, emulsified oil and fat, salt, water, and pasteless pigment, are based on 100 parts by weight of flour.

The method for producing dry Chinese noodles according to the present invention will be described using the above-mentioned noodle-making raw materials and various additives. First, whole egg powder, gluten, potato starch, waxy Pre-gelatinized starch consisting of starch and tapioca starch, emulsified oil and fat, and pigment are added and mixed with stirring, and the mixture is mixed for about 13 to 15 minutes while adding salt and water containing an appropriate amount of water to the mixed raw powder. The noodle dough is then stirred and kneaded into a noodle dough, and the noodle dough is introduced into a multifunction machine to form a noodle band through a noodle making machine, and the noodle band is introduced into a cutting machine to form a number of noodle strings. After drying for about 20 hours, the noodle strings were cut to a desired length to obtain about 250 servings of dry Chinese noodles.

The dried Chinese noodles obtained by newly adding the whole egg powder, pregelatinized starch and emulsified oil and fat are boiled in boiling water for about 3 minutes and eaten. You can get a smooth texture and it does not take a long time to boil, it is strong, chewy, has a smooth and crisp texture and flavor, and after boiling It did not elongate and had a light taste.

The color and appearance of the noodles are transparent and vivid yellow under the influence of the added egg yolk, and the texture is stronger than that of ordinary dry Chinese noodles, and is unique and smooth. It had a texture, a presence in the mouth, a voluminous taste, and a sufficient satiety.

When the noodles were chilled and eaten as Chinese noodles, they exhibited a clear and vivid yellow color, so that they enjoyed the unique flavor of a very refreshing Chinese noodle and were very smooth and smooth. It had a good taste, had a strong stiffness, and had a crisp texture.

[0033]

Thus, according to the present invention, three different types of pregelatinized starch consisting of whole egg powder, potato starch, waxy starch and tapioca starch, and emulsified fats and oils are newly added to produce raw Chinese noodles. Inferior smooth flavor and smooth texture can be obtained, and it does not take a long time to boil, it is strong, chewy, smooth and crisp, and has a crisp texture and flavor In addition, it does not elongate after boiling and provides a light taste.

The color and appearance of the dry Chinese noodles of the present invention are transparent and bright yellow under the influence of added egg yolk, and the texture is stronger than ordinary dry Chinese noodles. It has a unique smooth texture, a presence in the mouth, a voluminous taste, and a sufficient satiety.

The dry Chinese noodles of the present invention can be eaten not only deliciously as ordinary warm Chinese noodles but also deliciously as chilled Chinese noodles.

The above-mentioned method for producing dry Chinese noodles according to the present invention provides a smooth flavor comparable to that of raw Chinese noodles by newly adding whole egg powder, emulsified fat and pregelatinized starch, which have not been used before. It has a strong texture, has a chewy texture, has a smooth and crisp texture and flavor, and does not elongate after boiling. And dried Chinese noodles having a light taste.

That is, not only egg white as in the past,
By adding the whole egg powder including egg yolk newly, the noodles do not harden excessively, have a proper strength of the stiffness, do not take a long time to boil, and Chinese noodles by the action of the yolk A bright yellow appearance with a unique transparency is obtained.

Further, the method for producing dry Chinese noodles of the present invention is characterized in that three types of pregelatinized starch consisting of potato starch, waxy starch and tapioca starch are newly added,
The taste of each of the three different starches is exhibited, and a crisp and crisp texture is obtained, and a smooth and smooth Chinese noodle-specific taste is obtained.

Further, in the method for producing dry Chinese noodles of the present invention, after the oils and fats extracted from soybeans are emulsified in water using soybean protein, the powdery emulsified oils and fats spray-dried are:
Since the surface of the fats and oils is encapsulated with soy protein, the emulsification is stable, the flavor is good and very hygienic. In addition, the emulsified fats and oils can be easily dispersed in the flour, and the emulsifier and the fats and oils act on the gluten of the flour, thereby exhibiting an excellent effect of improving the quality of noodles.

Further, the dried Chinese noodles obtained by the method of the present invention are newly added with the emulsified fat or oil as the above-mentioned noodle quality improver. To maintain the strength of stiffness for a long time. In addition, the boiling time of the noodles is shortened, and the noodles having a smooth light color can be obtained without boiling and elongating. Further, the noodle band and the noodle strings are well-sorted, and the efficiency during production is improved.

Claims (6)

[Claims] 1. An appropriate amount of whole egg flour, gluten, pregelatinized starch, emulsified oil and fat and a pigment are added to wheat flour as a raw material for noodle making and mixed with stirring. While adding water containing, to a noodle dough by stirring and kneading with a mixing machine, introducing this noodle dough into a multi-function machine to make a noodle band through a noodle making machine, and introducing this noodle band into a cutting machine to obtain a large number of noodle doughs. A method for producing dry Chinese noodles, comprising forming noodle strings, drying the noodle strings in a drying chamber, and cutting the noodle strings into a desired length. 2. An appropriate amount of watermelon, whole egg flour, gluten, pregelatinized starch, emulsified fat, salt, and pigment are added to water and mixed with stirring, and this aqueous solution is poured into wheat flour as a raw material for noodles. The raw material powder is stirred and kneaded with a mixer to form a noodle dough, and this noodle dough is introduced into a multifunction machine to form a noodle band through a noodle making machine, and this noodle band is introduced into a cutting machine to form a number of noodle strings,
A method for producing dry Chinese noodles, comprising introducing the noodle strings into a drying chamber, drying the noodle strings, and cutting the noodle strings into a desired length to obtain dry Chinese noodles. 3. About 100 parts by weight of wheat flour as a raw material for making noodles, about 0.2 to 0.5 parts by weight of whole egg flour, about 1.0 to 1.5 parts by weight of gluten, and about 1.0-
About 1.5 parts by weight, about 1.0 to 1.5 parts by weight of emulsified oil and fat and a small amount of pigment are added to 100 parts by weight of flour and mixed by stirring. ~ 1.
While adding about 30.0-35.0 parts by weight of water containing about 5 parts by weight and about 1.0-1.5 parts by weight of the pan, the mixture is stirred and kneaded with a mixer to form a noodle dough. The dough is introduced into a multi-function machine, passed through a noodle making machine to form a noodle band, the noodle band is introduced into a cutting machine to form a number of noodle strings, and the noodle strings are introduced into a drying chamber and dried. The method for producing dry Chinese noodles according to claim 1, wherein the dry Chinese noodles are cut into desired lengths. 4. About 100 parts by weight of wheat flour as a raw material for making noodles, about 30.0 to 35.0 parts by weight of water, about 1.0 to 1.5 parts by weight of water, and about 0. 2 to 0.5 parts by weight, gluten about 1.0 to 1.5 parts by weight, pregelatinized starch about 1.0 to 1.5 parts by weight, emulsified oil and fat about 1.0 to 1.5 parts by weight Approximately 1.0 to 1.5 parts by weight of salt and a small amount of a dye are added and mixed by stirring, and this aqueous solution is introduced into 100 parts by weight of wheat flour, which is a raw material for noodles. Stir-knead to make a noodle dough, introduce this noodle dough into a multi-function machine and make it into a noodle band to make a noodle band, introduce this noodle band into a cutting machine to make a number of noodle strings, and introduce this noodle string into a drying room 3. The method for producing dry Chinese noodles according to claim 2, wherein the noodle strings are cut into desired lengths after drying. Law. 5. The method according to claim 1, wherein the pregelatinized starch comprises potato starch, waxy starch, and tapioca starch. 6. The powdery fat or oil obtained by emulsifying the fat or oil extracted from soybean with water using soybean protein and then spray-drying the fat or oil.
6. The method for producing dried Chinese noodles according to 2, 3, 4, or 5.