JP2003116476A - Method for producing wheat vermicelli - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing wheat vermicelli strengthened and promoted its gluten network structure in a short time and excellent in producibility, to provide a method for producing wheat vermicelli hardly molten by boiling and hardly broken, and to provide a method for producing wheat vermicelli having bright tone and good palatability. SOLUTION: This method for producing wheat vermicelli comprises adding hot salt water into flour and kneading, roughly extending and maturing, rolling out and cutting it to form noodle strips. The hot salt water is preferably >=60 deg.C saline solution containing <=10 wt.% salt based on the flour.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for producing udon noodles having excellent noodle-making properties and textures.

Conventionally, udon noodles are generally formed by adding water containing salt (at room temperature) to wheat flour, kneading with a mixer, roughly rolling with a noodle making machine and aging, followed by rolling and cutting to form noodle strings. Are manufactured.

[0003]

However, the dough prepared by kneading the above-mentioned conventionally known domestic flour with saline solution is difficult to be collected, easily adheres to the rolling rolls, and the noodle strips and noodle strings are easily stretched and dripping, and are easily cut. There is a problem of noodle making such as easy. The boiled noodles also have problems that they are easily melted and cut into pieces, lack elasticity, and have a poor texture.

[0004] It is an object of the present invention to provide a method for producing udon which has excellent noodle-making properties, is hard to dissolve in boiling and is hard to cut, and has a good texture.

[0005]

[Means for Solving the Problems] The present inventor can strengthen and promote the gluten network structure in the dough in a short time by using a hot saline solution when kneading the flour. It was found that the texture can be improved and the texture of udon can be excellent, and the present invention has been completed.

That is, the present invention is a method for producing udon, which comprises adding hot saline to wheat flour, kneading, roughly rolling and aging, and then rolling and cutting to form noodle strings.

Further, the present invention is the above-mentioned method for producing udon, wherein the hot saline solution is a saline solution containing salt in an amount not exceeding 10% by weight with respect to the flour and having a temperature of 60 ° C. or higher.

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention is described in detail below.
In the present invention, the wheat flour may be of any type, regardless of whether it is a domestic product or a foreign product. Basically, it is not necessary to add starch or additives to wheat flour, but they may be added according to the purpose or need.

In the present invention, salt must be contained in the hot saline solution in an amount not exceeding 10% by weight based on the flour, and the salt should be 1 to 10% by weight based on the flour, particularly 3 to 5% by weight. % Is preferably contained. The temperature of the hot saline solution is preferably 60 ° C or higher, more preferably 80 ° C or higher (100 ° C or lower). The hot saline solution is preferably used in an amount of 20 to 80 g, and particularly 30 to 50 g per 100 g of wheat flour. By using hot saline under such conditions, it is possible to accelerate the strengthening of the gluten network structure in the dough in a short time, the dough is easily collected, it is difficult to adhere to the rolling rolls, and the noodle strips and The noodle strings are less likely to drip or break. Furthermore, the noodle strings are not easily melted by boiling, and the texture of the boiled noodles becomes good.

From the same point, the temperature of the kneading (dough) immediately after adding the wheat flour to the hot saline solution (wetting the wheat flour) to preparing the dough is preferably in the range of 50 to 25 ° C., further 45 The temperature is preferably ~ 28 ° C, especially 40 ~ 30 ° C. The kneading time is preferably 20 minutes or less, more preferably 1 to 10 minutes, and particularly preferably 2.5 to 7.5 minutes.

The kneading of wheat flour and hot saline solution can be carried out not only by a mechanical method but also by hand kneading, but it is preferable to carry out the kneading with a mixer which is usually used for producing udon dough.

The udon dough in the present invention is roughly rolled using a noodle making machine or a rolling pin to prepare a noodle strip. In order to further strengthen the gluten network structure in the dough, the noodle band is preferably at room temperature, specifically 10 to 3
It is preferable to stand at 0 ° C. for 10 minutes to 3 hours, further 15 minutes to 1 hour in a plastic bag or the like for aging. The aged noodle strip is rolled to a desired thickness and cut into a predetermined width to produce a noodle strip.

[0013]

EXAMPLES The present invention will be described in more detail below with reference to examples. [Example 1] Small mixer (C manufactured by Kanto Mixer Co., Ltd.)
In a 10 liter bowl of type -10), 300 g of wheat flour (domestic) milled Nori 61 was put, and then 123 g of hot saline solution containing 12 g of salt at 90 ° C. was added thereto to immediately prepare 1 After kneading at a medium speed rotation (250 rpm) for one minute, the dough deposit was dropped, and then kneading at a high speed rotation (370 rpm) for another 5 minutes to collect the dough. The dough was roughly rolled (combined twice with a thickness of 4 mm) using a noodle making machine to prepare a noodle band. The noodle band was wound on a rolling pin and aged in a plastic bag at room temperature (22 ° C.) for 30 minutes. The noodle strips are sequentially rolled to a thickness of 3 mm and a thickness of 2.5 mm by a noodle making machine, and then a square 1
Noodles were manufactured by cutting with a No. 0 cutting blade to a thickness of 2.5 mm and a width of 3 mm. <Measurement of dough temperature> 1 minute after kneading flour and hot saline solution, 2
The temperature of the dough was measured after 5 minutes, after 5 minutes, and after 10 minutes, 20 minutes, and 30 minutes of aging. <Measurement of noodle color> The brightness (L) of a 2.5 mm thick noodle strip in the kneading step was measured by a U3210 spectrophotometer.
Value) was measured. <Measurement of physical properties of noodles> The manufactured noodle strings (raw noodles) are heated in boiling water for 10 minutes.
After boiling for 30 minutes, washing with cold water for 30 seconds and draining, the breaking strength of each boiled noodle was measured immediately after boiling and after 2 hours of boiling. The breaking test was performed by compressing with a rheometer at a speed of 0.3 mm / sec perpendicularly to the cutting direction, and averaging the weight values per 1 mm of noodle width when breaking the noodles. <Noodle boiling test> Add 250 ml of water to a tall beaker and bring to a boil.
After boiling for 0 minutes, the noodles were taken out, washed with cold water for 30 seconds and drained, and then the water content was measured by the dry weight method (135 ° C. for 2 hours). In addition, the whole amount of the boiled water was transferred to a magnetic dish, evaporated to dryness and dried, and then the residue was weighed to calculate the elution amount of the boiled noodle strings. The results are summarized in Table 1. <Observation of Fine Structure of Noodles> Boiled noodles prepared by kneading and preparing noodles (enzyme α-amylase at 37 ° C. for 4 hours) were observed with an electron microscope. The electron micrograph (EPMA, 1.0
00 times magnification) is shown in FIG.

[Comparative Example 1] A noodle string was produced in the same manner as in the preparation of the dough of Example 1, except that 123 g of water containing 12 g of salt at 22 ° C was used instead of hot saline in kneading. The color and physical properties of the coconut, the observation of the fine structure, and the boiling test were conducted. The electron micrograph (EPMA, 1,
(Magnification of 000 times) is shown in FIG. The results are summarized in Table 1.

[0015]

[Table 1]

[0016]

As described above, since the gluten network structure of the udon produced by the method of the present invention is strengthened and promoted in a short time, the elasticity of the noodle dough is improved. As a result, the adhesion of the dough to the mixer and rolling rolls in the noodle making process of flour, the extension of noodle strips and noodle strings,
It is possible to solve problems such as whore, easy to cut, etc., and also improve the defects of boiled noodles such as melting by boiling, lack of smoothness and elasticity, making it possible to manufacture udon with a bright color tone and excellent texture became.

[Brief description of drawings]

FIG. 1 is an electron micrograph of boiled noodles (after treatment with enzyme α-amylase at 37 ° C. for 4 hours) produced in Example 1 of the present invention.

FIG. 2 is an electron micrograph of the boiled noodles produced in Comparative Example 1 (after treatment with enzyme α-amylase at 37 ° C. for 4 hours).

Continued front page    (72) Inventor Toshimasa Suzuki             2-133 Suehiro, Kumagaya, Saitama Saitama Industrial Technology             Operation Center Northern Research Institute (72) Inventor Hideo Nakajima             2-133 Suehiro, Kumagaya, Saitama Saitama Industrial Technology             Operation Center Northern Research Institute F-term (reference) 4B046 LA02 LC03 LG02 LP03

Claims (2)

[Claims] 1. A method for producing udon, which comprises adding hot saline to wheat flour, kneading, roughly rolling and aging, and rolling and cutting to form noodle strings. 2. The method for producing udon according to claim 1, wherein the hot saline solution is a saline solution containing salt in an amount not exceeding 10% by weight with respect to the flour and having a temperature of 60 ° C. or higher.