JP2004337141A - Method for producing food by using main raw material of pasta, noodle and material similar to noodle, and by similar method for producing noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for preparing noodles by rolling and blade cutting from dough containing 60-75% water, over 50% weight ratio which is higher than the limit of a conventional method using the rolling and blade cutting, without relying on an extrusion noodle production. <P>SOLUTION: This method for producing a food is provided by while heating the dough generating tackiness by adding water in a high ratio, to eliminate or reduce the tackiness, and producing noodles by treating it with the rolling device and blade cutting device 9. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
The present invention relates to a method for producing a food using pasta, noodles, and main ingredients similar to noodles and using a similar production method to noodles.
[0002]
[Prior art]
When dough is obtained by adding water to a raw material for making noodles such as flour, and noodle making is performed from this dough, the adhesiveness of the dough increases as the amount of water added to the raw material increases, making noodle making difficult. In the case of a raw material mainly composed of flour or a case where a raw material containing wheat flour is used as a raw material for making noodles, when the gluten of the flour absorbs water, it becomes wet gluten and becomes sticky. As the moisture increases and the degree of gluten wetting increases, the stickiness increases and noodle making becomes difficult. Also when making noodles using noodle-making raw materials such as rice flour that has been converted into an alpha, stickiness increases as water content increases, making noodle making difficult. Also, wet starch has the property of adhering to others without being pregelatinized. The same applies to the case where dough is obtained by using a flour or a mixture of flour or a raw material for noodles other than rice flour to produce noodles. The more water is added, the more the dough becomes sticky and adherent, making noodle making difficult.
[0003]
For example, dough made from wheat flour as a main raw material is rolled into a thin plate with a rolling roll, and the thin dough is cut into a roll-shaped cutting blade or a roll-shaped cutting blade that is a type of cutting blade for making square or round noodles. In machine-made noodles in which noodles are continuously divided into noodles by a mold cutting blade, if the dough is made with a stirring-mixing mixer, the dough is usually added with a 35% weight ratio of water to flour. Is the limit of the dough that can make noodles. If more water is added, the dough sticking to the rolling roll increases, and also sticks to the cutting blade and the cutting blade of the mold, and stickiness occurs between the noodles divided into noodles and the noodles, making noodle making difficult. Become.
[0004]
The developer of this application technology was once developed and put to practical use in a noodle factory, using a mixer of a method that directly and continuously couples the particles of the noodles raw material and the fine particles of water without causing unevenness, Even when a dough having a much more uniform water distribution than a dough obtained by a stirring and mixing mixer is used, a dough containing 50% by weight of water is the limit of noodle making.
[0005]
Even when a dough is obtained using a continuous water mixing type mixer sold by a major milling company, a dough to which about 45% by weight of water is added is the limit of practical noodle making. If more water is added, the dough that sticks to the rolling rolls increases, and the noodles divided into noodles by the cutting blade or the mold cutting blade and the noodles adhere to each other, making noodle making difficult. For this reason, noodle makers have found that noodle quality can be further improved by increasing the percentage of gluten network formed in dough or noodles by further increasing the rate of water addition to ensure the binding of wheat protein and moisture. Understandably, in order to avoid a decrease in efficiency or inability to process due to stickiness, noodles are made by making a hard dough with low stickiness by taking into account the added water.
[0006]
When making dough for noodle making at a low water content of the order of 30% as is currently performed using a mixer of the stirring and mixing type, a small amount of water is produced against the resistance of a large amount of air contained in the noodle making material. Must be diffused into the noodle ingredients. Therefore, the mixing step of obtaining the dough requires about 20 minutes, and the diffusion of water is still insufficient, and much of the wheat protein cannot be utilized as a gluten network. Even if mixing is continued further to generate a new gluten tissue, the gluten tissue that has been generated up to that point is destroyed, resulting in a reduction in the gluten network that can be obtained. If the water content is increased, the mixing time is shortened, but the adhesiveness of the dough is increased and noodle making becomes difficult, so that the water content cannot be increased.
[0007]
The water addition using the mixer of the continuous water mixing type is on the order of 40%, and the water addition time is instantaneous. However, the resulting ragged dough still has insufficient uniformity of water distribution, so in order to obtain a dough that can produce good-quality noodles with a developed gluten network, it is necessary to add water after adding water. If a process for promoting diffusion is required, and if a higher quality dough is required, a maturing process that waits for more uniform moisture distribution is also required. Therefore, it takes several ten minutes or more to obtain the dough.
[0008]
In hand-made noodles such as hand-made noodles and hand-rolled noodles, noodles are often made using a dough to which water having a weight ratio of more than 45% is added. However, since the stickiness generated in the dough makes noodle making impossible, dry starch, flour or edible oil is applied to the surface or back of the dough with stickiness, the front or back of the cut noodles, or the cut end of the noodles. The noodle-making is performed while preventing the adhesion to the rolling tool, the cutting blade or the stretching tool, and the adhesion between the cut or elongated noodle and the noodle.
[0009]
When making noodles using a dough with a water content of 50% or 45% or less, the dough is hard, so it is necessary to repeat the roll rolling before processing with a cutting blade or a mold cutting blade to make the dough into a thin plate shape. No. The same applies to hand-made noodles. The rolling must be performed gradually, and if a strong pressure is applied for a small number of times, the gluten structure is destroyed and the quality is significantly impaired.
[0010]
When boiling noodles having a water content of 50% or less than 45%, it is necessary to wait for the water required for gelatinizing the starch of the noodles to be supplied from the hot water into the noodles. This is the boiling time, which takes several minutes for thin noodles and more than ten minutes for thick noodles.
[0011]
As a conventional noodle-making method, there is a method of putting dough after mixing into a cylinder, applying high pressure, and extruding the dough from a die to produce noodles. In a large-scale example, it is a method of manufacturing pasta such as spaghetti, and in a small-scale example, it is an extrusion manufacturing method that is advertised as a production device of 10% buckwheat. In this method, high pressure is applied to eliminate air in the dough that prevents the binding of sticky components such as wheat protein to moisture, and the gluten is efficiently produced to produce noodles. However, since the air is removed from the dough or noodles, the noodles become hard noodles, and it takes time for the moisture to penetrate into the noodles when boiling, so that the noodles have a long boiling time for their thickness. In addition, since the air in the dough and the noodles is eliminated, the noodles are less likely to feel the taste and aroma when eating. Because the noodles contain only a small amount of air, the stimulation of the taste components to the taste buds is not intermittent, and the taste buds do not easily feel the taste of the noodles due to the inherent properties of the taste buds. The method of producing food that expels air can be said to be a production method that has considerable disadvantages as a method of producing food that requires rich flavor and flavor.
[0012]
When making a dough with water added enough to produce viscoelasticity and extruding noodles into a raw material that produces strong viscoelasticity when the water content increases, such as flour, the dough swells immediately after passing through the dice Deformed and unable to produce straight noodles. Therefore, in the method of extruding noodles from raw materials that produce strong viscoelasticity when the water content is high, such as flour, the proportion of water added to the raw materials is divided into noodles using a rolling roll and a cutting blade or a molding die cutting blade. It is lower than the production method of making noodles, and is 35% or less by weight. Therefore, since the noodles are hard and have a low water content, even if they are boiled before drying, they require a long boiling time for their thickness.
[0013]
To eliminate the air in the flour that prevents the binding between wheat protein and moisture, to efficiently combine sticky components such as wheat protein and moisture, and to shorten the mixing time, a mixing and mixing mixer There is a mixer called a vacuum mixer that obtains a dough by diffusing water in a relatively short time by stirring while stirring and degassing the inside. However, in order to eliminate air in the dough, noodles and foods using the dough obtained with this mixer almost taste the taste and flavor of the raw material, similar to noodles made by applying pressure with a cylinder. I can't. The boiling time is long.
[0014]
Therefore, according to the conventional noodle-making technology, any method uses a dough obtained by adding a water content exceeding 60% by weight to a raw material for noodle-making, which is necessary for pregelatinizing starch like a dough for bread-making. It cannot be used to make noodles. For this reason, during the process of boiling the noodles, it is necessary to wait for the noodles to absorb the water necessary for pregelatinizing the starch from the hot water, which requires considerable boiling time. Long boiling time not only consumes much energy and time to boil the hot water, but also in the process of boiling, drains much of the original umami and flavor of the noodle-making ingredients into the hot water that is discarded.
[0015]
Rolling the dough with rolling rolls, dividing the noodles into noodles with a roll-shaped cutting edge or roll-shaped cutting edge, and making noodles continuously, also making hand-rolled noodles and hand-made noodles Even in hand-made noodles such as those described above, the dough that is to be softened as a result of adding water is kept firm to enable noodle making, and in order to facilitate it, the network structure of wet gluten in the dough is shrunk. Salt or calcium carbonate, sodium carbonate, etc., which keeps the dough firm, is added to the water. The former is used for Japanese noodles ranging from somen to udon, and the latter is used for Chinese noodles. In some cases, noodles are made without adding salt to the dough, as in the traditional Koshu region, but the amount of water added must be reduced significantly, resulting in noodles with less gluten structure and easy to dissolve in soup Become. Salts are not added to pasta noodles that are extruded and made by applying high pressure.
Salt, calcium carbonate and sodium carbonate added to the dough during the noodle-making process do not withstand food as it is, so it is essential to elute it in hot water when boiling and to escape. This is one of the reasons that a large amount of hot water is required when boiling noodles. A large amount of boiling water not only consumes a lot of energy and time to boil the hot water, but also escapes into a large amount of hot water, which throws away much of the original flavor and flavor of the grains of the noodle ingredients during the boiling process.
[0016]
As described above, in the conventional noodle-making technology, it takes a considerable amount of time to obtain a dough, process the dough into noodles, and boil the noodles. Therefore, it is impossible for a retail store or restaurant to make noodles from raw materials and provide noodles on the spot at the request of customers. For this purpose, a dough is prepared in advance, noodles are prepared in advance, and the boiled noodles are transported to a retail store or a restaurant to be provided. As a result, consumers must eat noodles that have grown over time since boiled, or noodles to which additives have been added that make growth less noticeable.
[0017]
Even in restaurants that specialize in providing noodles, even if they try to provide noodles of even a little quality, the conventional noodle-making technology takes too much time for the noodle-making process as described above, It is not possible to start noodle making from raw materials according to the order. For this reason, dough is made in advance, noodles are made in advance, and the noodles are boiled and served according to customer orders. However, the present invention provides noodles not only requiring a few minutes to several tens of minutes for boiling but also losing or almost losing the structure of gluten, which is an important element of noodle quality. The gluten network structure that brings elasticity and smoothness to the noodles is formed in the dough during the kneading process and the rolling process, but if the dough or the noodles are left in a wet state, the gluten is rapidly reduced over time. Dissolve the tissue and the gluten network disappears. When boiled noodles in which the gluten network structure has been reduced or eliminated, the noodles lack elasticity and smoothness, and become noodles made only of starchy raw materials that are conspicuous only in sticky properties.
[0018]
Boiling noodles made using a dough having a water content of 50% or less requires several minutes to several tens of minutes as described above. During this time, all the water required to boil the noodles, that is, the water necessary for pregelatinizing the starch of the noodles, is supplied to the inside of the noodles through the surface layer of the noodles. Therefore, the surface layer of the noodles is boiled in a state containing a lot of water. Even if the surface layer of the noodles contains a lot of water, if the noodles are boiled so that the hardness remains inside, the immediate texture of the noodles is good. However, after boiling, the water in the surface layer penetrates into the inside as time passes, causing the internal tissue to swell. In a state where the noodles are said to be stretched, the noodles lose elasticity and the texture is greatly impaired.
[0019]
The noodle-making dough in which starch such as rice flour has been pregelatinized to have tackiness is also difficult to make as in the case of the dough having tackiness due to wet gluten.
[0020]
[Problems to be solved by the invention]
(1) The water content exceeds the water content limit of 50%, which was the water content limit of hand-made noodles, and the starch was pregelatinized if heated as it was. Pasta made mainly from flour using dough, Japanese-style noodles, Chinese-style noodles, noodles made mainly from buckwheat, Southeast Asian-style noodles made mainly from rice flour, main ingredients made from flour, buckwheat and rice flour Rolling treatment and processing with a cutting blade or molding die cutting blade, or processing with a cutting blade, without depending on the method of extruding noodles by applying pressure to various foods using a manufacturing method similar to noodle making Develop a method that can be manufactured by processing with a die cutting edge. With such a manufacturing method,
(2) shorten the time required for mixing to obtain the dough,
(3) Eliminate the secondary agitation process and the aging process for allowing the water to spread throughout the dough,
(4) shorten the process of rolling the dough,
(5) No need to add salt, calcium carbonate or sodium carbonate to keep the dough firm,
(6) Eliminates the need to apply flour or edible oil to prevent dough or noodles from sticking,
(7) Reduce the boiling time of the noodles,
(8) Reduce the amount of hot water for boiling the noodles,
(9) Boil cooking with an electromagnetic cooker is possible,
(10) After boiling, obtain noodles that do not grow over time,
(11) It is possible to not only obtain rich noodles than ever before with a gluten network structure, but also obtain noodles without losing the rich umami and flavor of the grains inherent in the raw material for noodles.
[0021]
[Means for Solving the Problems]
The dough is heated at the time of rolling the dough that has been tackified by high-rate water addition, thereby eliminating or reducing the tackiness of the dough to enable rolling. When a dough with a high rate of water addition and tackiness is treated with a cutting blade or a mold cutting blade, the dough is heated to make the dough less or less sticky, thereby enabling the treatment. Heating wet gluten or wet starch, which causes stickiness and adhesion, reduces the moisture content of wet gluten to make it less or less sticky, pregelatinizes wet starch and immediately reduces moisture to adhere Eliminates or reduces grit and tackiness. In the case of a dough containing an alpha-starch as a main raw material, the pre-gelatinized starch is heated to reduce the moisture content of the pre-gelatinized starch, thereby eliminating or reducing the tackiness.
[0022]
Semi-freezing the dough can reduce or eliminate the stickiness of the dough. However, when a dough with adhesiveness is heated, the property of eliminating or reducing the adhesiveness is maintained even after the heating is released, whereas in the case of semi-refrigeration, if the temperature rises, the adhesiveness increases. Restore sex. For example, noodles that have been semi-frozen to lose their tackiness are warmed when poured into hot water to boil and recover their tackiness.
In addition, the low temperature that maintains the stickiness lasts longer in hot water than when boiling normal noodles. Therefore, the noodles and the noodles are more sticky in the hot water than the noodles produced by the normal production method. For this reason, it is actually difficult to semi-refrigerate a dough with a high percentage of water added so as to reach full-scale tackiness of 60% to produce noodles. In addition, heating dough or noodles in the noodle-making process as in the present application technology functions as preliminary heating for heating performed in the subsequent boiling process and drying process, and there is no waste of energy. On the other hand, in semi-freezing, the dough or noodle is cooled to a low temperature opposite to the heating before the heating boiling step and the drying step, so that a large amount of energy is wasted. In addition, an apparatus for semi-refrigeration of dough or noodles is larger and more expensive than an apparatus for heating dough or noodles.
[0023]
BEST MODE FOR CARRYING OUT THE INVENTION
In order to perform rolling while eliminating or reducing the adhesiveness of the dough surface and back surface, the dough is rolled by heating a rolling roll and heating the dough surface and back surface. Alternatively, a heating device is provided near the rolling roll to heat the front and back surfaces of the dough before the dough contacts the rolling roll.
[0024]
In order to eliminate or reduce the sticking of the dough to the cutting blade or mold cutting blade, and to prevent the noodles from sticking to the noodles after being processed by the cutting blade or molding die cutting blade, heat the cutting blade or molding die cutting blade. Then, the dough is processed while heating the front surface, the back surface, and the cut surface of the dough and the noodles to produce noodles. Alternatively, immediately before or immediately after the cutting blade or the molding die cutting blade, a heating device for heating the dough or noodle surface or back surface, or the cut end of the noodles is provided, and the noodle immediately before the dough contacts the cutting blade or the molding die cutting blade is provided. The treatment is performed while heating the front and back surfaces and the cut end of the noodle immediately after heating.
[0025]
The front, back and cut of the noodles mentioned here do not necessarily mean a flat front, flat back and flat cut. For example, the front and back surfaces of the noodles treated with a cutting blade or a mold cutting blade that makes round pasta or elliptical noodles have a shape that forms the opposite surface of the cylinder, and the cut is a horizontal line that both sides are in contact with It takes on a shape.
[0026]
To prevent the dough from sticking to parts of the manufacturing equipment where there is a risk of dough sticking and sticking, other than rolling equipment, cutting blades or mold cutting blades, heat the parts of the equipment where the dough comes into contact. Or heat the dough before contact.
[0027]
When processing the dough with a cutting blade or forming die cutting blade while heating it, a very thin dough is pinched between the cutting blade and the receiving plate, or between the tips of the paired roll-type cutting blades. And heat-treated. While being cut into noodles, the noodles are connected by an extremely thin and thin curtain of a dough whose width at the tip of the cutting blade is pregelatinized. If you loosen it by hand, it will become one by one, and if you put it in hot water, it will become one by one. In this way, the noodles that are practically cut but arranged horizontally are folded compactly, stored, transported, or folded and boiled.
[0028]
Since the dough with a high water content is soft, the dough is sandwiched between plates and rolled by applying pressure without using a rolling roll. The rolled plate is heated to prevent sticking, or the front and back surfaces of the dough before rolling are heated. Even if the unheated dough appears on the front or back surface after rolling, it will not stick unless the ratio with the heated portion is too large.
[0029]
A soft dough having a high water content is directly supplied to a heated roll-shaped cutting blade or a roll-shaped cutting die without using a rolling roll or a rolled plate, and is rolled by the cutting blade to produce noodles.
[0030]
A soft dough with a high water content is cut into noodles while being rolled by applying pressure while sandwiching the dough with a flat plate provided with a cutting blade to produce noodles. Heat the flat plate and cutting blade to prevent sticking.
[0031]
Since the dough having a water content of more than 60% already contains the water required for pregelatinizing the starch in the dough, the dough is heated to the inside only by the rolling step to be pregelatinized. Alternatively, the dough is heated to the inside and is pregelatinized in both the steps of rolling and cutting blade or forming die cutting blade. Alternatively, the dough or noodle is heated to the inside to be pregelatinized only in the step of the cutting blade or the mold cutting blade. In this way, noodles that have already been pregelatinized in the noodle-making process are obtained.
[0032]
According to the convenience of cooking after the noodle making, only the front side, back side and cut side of the noodles are pre-gelatinized, or 30% pre-gelatinized, or 70% pre-gelatinized. Do it.
[0033]
Noodles that do not have excessive moisture on the surface layer, which is convenient for frying or frying with oils and fats, are manufactured by completely pregelatinizing in the noodle-making process. On the other hand, in order to obtain noodles that have a certain amount of moisture in the surface layer, it is convenient for noodles to be pickled and eaten with soup. To complete the pregelatinization of parts, noodles with room for hot water on the surface layer are produced in the boiling process.
[0034]
In the rolling process or the cutting blade or mold cutting blade process, not only dough and noodles are pre-gelatinized, but also the degree of heating is changed to change the surface and interior of the noodles in various ways, making it an unprecedented food Produce new pasta and noodles with a feeling.
[0035]
When the apparatus is heated to prevent the dough from sticking, it is not necessary to prevent sticking only by the effect of heating. Rolling equipment, cutting blades or molding die cutting equipment, or other manufacturing equipment that comes into contact with the dough is coated with a resin such as Teflon, or if the contact surface is further provided with irregularities, the degree of sticking will decrease by itself . If such means are used in combination, the heating temperature can be reduced to prevent sticking.
[0036]
The heat source of the rolling device, the heating device for the cutting blade, or the heating device for directly heating the dough includes means such as an electric heater and an oil heater. Heating with an electric heater is convenient for heating home or store equipment, and heating with an oil heater is convenient for industrial, large-scale noodle making.
The heating device is a device that keeps the temperature to be heated at a temperature that can eliminate or reduce the stickiness of the dough or the noodle surface, the back surface, or the cut end of the noodle. The device for directly heating the dough or noodles is a device for maintaining the surface, the back surface, or the cut of the heated dough or noodles at a temperature at which the tackiness can be eliminated or reduced.
[0037]
The present applicant has already applied for noodle-making technology similar to the present application technology as Japanese Patent Application No. 2002-203303. The contents will be organized here, supplemented and re-applied.
[0038]
Embodiment 1
To 1250 g of flour, a small amount of 12 g of salt was added as a secret taste to enhance the taste of the flour, and 812 cc of fresh water was added thereto. The mixture was stirred for 5 minutes with a mixer having stirring blades at the bottom and kneaded at the same time to obtain a sticky dough. The dough stuck to fingers and room temperature rolls. The water content was 60% by weight and the dough temperature was 26 ° C. A rolling roll composed of a pair of metal rolls whose surfaces were thinly covered with Teflon resin was heated from the inside of the rolling roll, and the dough was rolled while maintaining the surface temperature of the roll at 114 ° C. The dough was rolled without sticking to the roll. Rolling was performed once by this method to obtain a 5-mm-thick thin plate-shaped dough. This thin dough was cut into noodles with a roll-shaped mold cutting blade covered with Teflon resin maintained at a temperature of 114 ° C. The dough and noodles did not stick to the cutting blade, and the cut ends of the cut noodles did not stick. One-tenth of the noodles, ie, 206 g, about one-person-strength noodles, were boiled in a flat-bottomed pot of about 150 mm in diameter containing 330 cc of hot water. The amount of boiling water was such that the noodles folded in the pot barely soaked. It boiled into noodles with strong elasticity, rich taste and flavor in 30 seconds.
[0039]
Embodiment 2
150 g of durham flour and 97.5 cc of duram flour by a small automatic mixer using the technique described in item 0016 on page 11 of the specification number KUR-P-P005 filed on Apr. 16, 2003 by the present applicant. Thirty seconds after the treatment with fresh water, a dough with a water content of 65% by weight was obtained. The entire surface of the cutting die having a pair of cylindrical cutting blades having a diameter of 100 mm was covered with Teflon resin, and the surface of the cutting blade was heated to 120 ° C. by an electric heater incorporated in the cylinder. The dough was processed at a relatively slow speed with this mold cutting edge to obtain pasta having a circular cut and a diameter of 2 mm after approximately 10 seconds. The pasta made into noodles was pregelatinized to the inside and did not need to be boiled after noodle making, and did not stick to each other. Stir-fry in olive oil as it is, add a little salt, and cook to obtain a rich pasta that is not available in past pasta.
[0040]
【The invention's effect】
Rolling is performed from a dough that has been added with a large amount of water such that the water content is more than 60% by weight and reaches up to 75% in a raw material mainly composed of wheat flour, which has been so sticky to make noodles. It has become possible to easily produce noodles using a roller and a cutting blade or a molding die cutting blade.
[0041]
Pasta with a rich gluten structure that can produce noodles with a rich gluten structure by pushing out the air in the raw material by applying strong pressure to the dough, and pasta with a rich gluten structure that is comparable to the extrusion process near some parts Noodles can be easily made using rolling rollers and cutting blades or molding die cutting blades.
[0042]
Because it became possible to make noodles from dough with a high percentage of water of 60% to 75%, even with a conventional stirring-mixing mixer, it was richer than ever in just 5 minutes. It has become possible to obtain a dough for noodles with a developed gluten structure.
[0043]
Due to the high water content, it is possible to spread the water to all corners of the powder raw material with only a short mixing step, so that the water can be homogenized or secondary stirring or waiting to wait The aging process is no longer required for noodle making.
[0044]
Since the dough is soft because of the high water content, the rolling process that had to be repeated many times can be reduced to one or two rolling processes.
[0045]
Since the dough is soft because of the high water content, it is possible to sandwich the dough between the rolled plates without using a rolling roller.
[0046]
Since the dough is soft because of the high water content, it is possible to produce noodles from the dough using only a cutting blade or a molding die cutting blade that also serves as a rolling roller without using a rolling roller or a rolling plate.
[0047]
When rolling a soft dough having tackiness due to a high water content or treating it with a cutting blade or a mold cutting blade, it is no longer necessary to apply flour or edible oil to prevent sticking.
[0048]
The noodles made by this technology have no stickiness on the front, back and cut sides, so there is no need to apply flour or apply edible oil to the noodles made, and dry the front, back and cut sides Immediately after making the noodles, the noodles can be folded or folded as needed.
[0049]
The noodles made by this technique have no stickiness on the front, back, or cut sides of the noodles, so there is no need to throw the noodles into hot water when boiling, then once unboiled, the noodles are also boiled in the boiling process. There is no need to keep them swimming.
[0050]
The soft dough with high water content and stickiness can be rolled, or the dough with high water content and stickiness can be treated with a cutting blade or a mold cutting blade, so the dough is kept firm Therefore, it is no longer necessary to add a large amount of salt, calcium carbonate, or sodium carbonate used for dissolving water. Therefore, there is no need to release these additives added during the dough making into the hot water in the boiling step as in the past. In addition, the noodles produced by this method do not stick even when the noodles are stacked in hot water, and the starch does not dissolve into the hot water during the boiling process.
Therefore, there is no need to boil the noodles so that they can swim in the hot water, and it is sufficient that the noodles can be heated up to 85 ° C. necessary for pregelatinization with only enough water to soak the noodles. Therefore, the amount of hot water for boiling the noodles has become extremely small.
[0051]
It has been considered that the larger the amount of hot water when boiling pasta and noodles according to the prior art, the better. For example, a hot water amount of 2.51 is specified for 250 g of pasta, and a hot water amount of about 31 is specified for 250 g of dry noodles. However, for noodles using this technique, a hot water volume of 0.51 or less is sufficient for 250 g of noodles.
As described above, the effect of this technique that the boiling time is 1/10 to 1/20 and the amount of hot water to be boiled is 1/6 or less results in significant savings in energy and time.
[0052]
In this manufacturing method, if the cutting blade or the cutting edge of the molding die has a structure in which the tip and the tip slightly sandwich the dough, an extremely thin curtain of the dough that has been pregelatinized connects the cut noodles, and the noodles are placed sideways. Noodles can be obtained in a connected state. The noodles can be turned into individual noodles by applying a little force, or spontaneously into noodles when poured into hot water. Combined with the property that the noodles do not stick when folded, as described in the preceding paragraph, the volume of the noodles can be reduced more than ever before when the noodles are stored, transported, or boiled.
[0053]
Since noodles containing moisture required for pregelatinization in the noodles can be prepared in advance by this method, it is only necessary to wait for the starch to reach a pregelatinization temperature in the boiling step. Therefore, even thick noodles can be boiled in a short time of about 30 seconds.
[0054]
The boiling time of pasta and udon according to the prior art is long for both fresh and dried noodles. For example, the boiling time of 1.7 mm pasta requires 5 minutes, and the boiling time of 2.5 to 6 mm pasta requires 10 minutes or more. The same goes for Japanese-style udon. However, according to this application technique, the noodles are boiled when the inside of the noodles reaches 85 ° C., so that the boiling time is within 30 seconds even if the thickness of the noodles is different.
[0055]
By making noodles containing moisture necessary for the conversion in advance, the noodles can be heated by an electromagnetic cooker and boiled.
[0056]
By heating dough and noodles containing water necessary for alpha conversion to the inside during the noodle-making process to completely pregelatinize the starch, it is possible to produce noodles that do not need to be boiled again after noodle-making. Now you can.
[0057]
Noodles that have been pregelatinized by heating in the noodle-making process, noodles that have been pregelatinized by heating in an electromagnetic cooker, noodles that have been pregelatinized as soon as the surface layer has almost completely absorbed water by boiling for about 30 seconds, It does not have excessive moisture on the surface like noodles that have been boiled for a long time and pregelatinized. Therefore, as the time elapses, the moisture of the surface layer does not penetrate into the inside to swell the internal structure and the noodles are not stretched. Therefore, noodles produced by this method do not grow over time.
[0058]
Even if a retail store or restaurant stores and sells or offers pre-gelatinized noodles that have been boiled, the noodles manufactured by this method will not grow, and the purchased noodles will be stored at home. Also does not stretch. For this reason, consumers can obtain and eat high-quality noodles more than ever.
[0059]
Boiled noodles may preferably have a greater amount of water on the surface layer of the noodles depending on how the noodles are eaten or cooked, or may have less moisture. With the conventional noodle-making technology, only the former noodles in which a large amount of water exists in the surface layer of the noodles could be produced. However, according to this application technology, the starch is completely pregelatinized in the noodle-making process as needed, and it is also possible to produce noodles having a low moisture content in the surface layer, and to prevent sticking in the noodle-making process as needed. It is now possible to freely choose to produce noodles that leave room for absorbing moisture during the boiling process while the surface layer of the noodles is kept to a minimum heating.
[0060]
The amount of boiling water in the noodles produced by this method has become smaller than ever before, and the boiling time has never been shorter. As a result, there is a great reduction in the amount of the raw cereals and flavors of the raw materials that are lost in the hot water that discards the flavors and flavors. As a result, pasta and noodles with surprisingly rich flavors and flavors can be obtained.
[0061]
According to this manufacturing method, it has become possible to provide high-quality noodles immediately after production by making noodles from raw materials in accordance with customer orders that have been impossible at retail stores and restaurants.
[0062]
By this manufacturing method, a dough can be made in a short time, and the steps of noodle making and boiling can be performed in a short time with a simple device. For this reason, it has become possible to make a home-use noodle-making apparatus that is more convenient than ever, and that makes high-quality pasta and noodles from raw materials. In addition, a compact noodle making apparatus that supplies high-quality pasta and noodles by making noodles from raw materials while a customer waits at a store or a restaurant has become possible.
[0063]
In addition to heating to prevent sticking in the noodle making process or heating to pregelatinize the starch to the inside, by changing the degree of heating, the surface and inside of the noodles are variously changed. It is now possible to produce noodles with a new texture that is unprecedented.
[0064]
The dough containing the water necessary for the alpha conversion is heated up to the inside in the rolling step or the cutting blade or molding die cutting blade step to complete the pregelatinization of the starch, and if necessary, the degree of heating is further increased. With the increase, foods such as baked confectionery can be manufactured with fewer processes.
[0065]
By changing the degree of pregelatinization by this manufacturing method, it has become possible to manufacture food packaging materials such as spring roll skin and dumpling skin, which have unprecedented various features.
[0066]
As mentioned above, the remarkable effects provided by this application technology are very useful industrially and socially. Ultimately, noodles that are heated to be pregelatinized and boiled are heated in the preceding stage and processed while pregelatinizing, so there is no waste of energy. The only processing means newly added in order to carry out this application technique is heating, which is an easy-to-practice means, so that industrial application is easy.
[Brief description of the drawings]
FIG. 1 is an oblique view showing the principle of rolling by a pair of rolls in which a heating device for heating the surface of a rolling roll is incorporated inside the roll.
FIG. 2 is an oblique view showing the principle of performing rolling by providing a heating device for heating the surface of a dough before rolling just before rolling by a pair of rolls.
FIG. 3 is an oblique view showing the principle of cutting a dough rolled into a thin plate into noodles by a rotary cutting blade in which a device for heating the cutting blade is incorporated. For the sake of simplicity, the cut edges are shown as square noodles.
FIG. 4 is an oblique view showing the principle of providing a device for heating the cut end of the cut noodles immediately after a rotary cutting blade in which a device for heating the cutting blade is incorporated.
FIG. 5 is a plan view of a pair of rolls in which a heating device for circulating heating oil to obtain a high temperature is incorporated in the inside of the rolls. A diagram with a dotted line drawn on one of the rolls and the shaft represents a heating device in which hot oil circulates inside the roll and the shaft. A similar heating device is incorporated in the other roll. Used in Example 1. The cutting blade used in Example 1 also heated the rotary cutting blade by the same mechanism. This is an apparatus in which the roll in this figure is replaced with a rotary cutting blade.
FIG. 6 is a side view of one side of the device of FIG. 5;
[Explanation of symbols]
Dough before rolling in one roll.
2. Dough in rolling process, rolled with two rolls.
3 Dough rolled into a thin plate before being cut into noodles.
4 Noodles cut by a rotary cutting blade.
5 Rolling versus roll with heating device incorporated inside.
6 Heating device built into the roll.
7 Rolling roll.
8 A heating device for heating the dough before it is rolled into rolls.
9 Rotary cutting blade with built-in heating device.
10 Heating device built into the rotary cutting blade.
11 A heating plate for heating the cut end of the cut noodles.
12 A heating device for heating a plurality of heating plates from both sides.
13 The surface of the noodles cut with a rotary cutting blade.
14 Noodle cuts cut with a rotary cutting blade.
15 A pair of rolling rolls incorporating a device for circulating high-temperature oil inside and heating the surface of the rolls.
16 A heating device that circulates hot oil to heat the surface of the roll.
17 Doorway for heated oil.
Motor that drives 18 pairs of rolling rolls.

Claims (14)

Dough with stickiness,
Rolled by a rolling machine to make a plate-shaped dough with front and back sides,
In the method of manufacturing food such as pasta and noodles having a cutting edge or a molding die cutting edge and having a front surface, a back surface, and a cut edge,
Alternatively, a method for producing foods such as pasta and noodles having a round or elliptical cross-section or other shapes by processing with a cutting blade or a mold cutting blade, and the front surface, the back surface, and the cut edge do not necessarily form a flat surface. At
The dough or noodles such as the front and back and the cut, or the dough and the noodles such as the front and back and the cut, heated in the rolling step or cutting blade process, or in both the rolling process and the cutting blade pasta or A method for producing a food using other noodles or a similar raw material using the same main raw material as the noodles. Dough with stickiness,
In the method of manufacturing food such as pasta and noodles having a cutting edge or a molding die cutting edge and having a front surface, a back surface, and a cut edge,
Alternatively, a method for producing foods such as pasta and noodles having a round or elliptical cross-section or other shapes by processing with a cutting blade or a mold cutting blade, and the front surface, the back surface, and the cut edge do not necessarily form a flat surface. At
A method of producing pasta and other noodles, such as dough and noodles, in which the front and back surfaces and the cut are heated in the step of cutting blades, and a method of producing foods using main ingredients similar to noodles and using a method similar to noodles. A manufacturing method for heating a rolling device when noodle making or food is manufactured by the method according to claim 1. A manufacturing method for heating a dough to be rolled by a heating device provided near a rolling device when making noodles or food by the method of claim 1. A manufacturing method for heating a cutting blade or a molding die cutting blade when noodle making or food is manufactured by the method according to claim 1 or 2. When producing noodles or food by the method of claim 1 or claim 2, the heating device provided near the cutting blade or the molding die cutting surface, the surface of dough or noodles to be treated by the cutting blade, A manufacturing method that heats the back and the cut. 3. A method for heating noodles or noodles when making noodles or foods according to the method of claim 1 or 2. When producing noodles or food by the method of claim 1 or claim 2, a heating device provided near a manufacturing device that comes into contact with the dough or noodles heats the dough or noodles that come into contact with the manufacturing device. Manufacturing method. 3. A method for producing an noodle or food by the method according to claim 1 or 2, wherein not only the surface of the dough or the noodles but also the inside of the dough or the noodles is pregelatinized. When producing noodles or food by the method of claim 1 or claim 2, not only the surface or the inside of the dough or the noodle is pre-gelatinized, but also the surface or the inside of the dough or the noodle is further deeply heated. Production method. When producing noodles or foods by the method of claim 1 or claim 2, heating the front surface, the back surface, or the cut of the dough or noodles to adhere the wet gluten to the surface, the back surface, or the cuts of the dough or noodles. A production method that eliminates adhesiveness or reduces stickiness. When noodles or noodles are made by the method of claim 1 or claim 2, the front surface, the back surface, or the cut of the dough or the noodles is heated and the surface, the back surface, or the cuts of the dough or the noodles are pregelatinized. A manufacturing method for eliminating or reducing the stickiness of starch. When producing noodles or foods by the method of claim 1 or claim 2, heating the surface, the back surface, or the cut of the dough or the noodles to remove the wet starch on the surface, the back, or the cuts of the dough or the noodles A manufacturing method that eliminates or reduces adhesion. 3. A method for producing noodles or food by the method according to claim 1 or 2, wherein cuts of noodles and the like are connected by a thin and thin curtain of pre-gelatinized dough.

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