JP2007189942A - Hand-extended wheat noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide hand-extended wheat noodles easily extended, having low salt and suitable for instant noodles. <P>SOLUTION: The hand-extended wheat noodles are obtained by adding 2 g of salt, 15 wt.% of wheat protein, 0.1 wt.% of brine water and 47 g of water to 100 g of wheat flour, sufficiently kneading the mixture together for 30-40 min, kneading up the mixture by 200-250 kg force for about 1 h to make it soft like rice cake after kneaded, cutting the mixture into strip-state one, extending the cut strip-state mixture into a thin noodle strip, applying edible oil for dry prevention to the thin noodle strips, aging the noodle strips for 4 h once, further extending the aged noodle strips several times while appropriately interposing aging time for about 1 hour, cutting the extremely finely extended noodles each in a prescribed length, freeze-drying the cut noodles, wrapping the dried noodles and packaging the wrapped noodles together with ingredients and powdery soup. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a low salt content hand-rolled noodle suitable for instant noodle products.

  Conventionally, hand-rolled noodles are produced by kneading wheat flour with salt water to make a dough, and extending it into a thin string shape (see, for example, Non-Patent Document 1). The salt water to be added generally has a concentration of 11 to 13%. When eating, put it in hot water to remove the salt. Less salinity is preferable for the body, but when the salt content is reduced, aging progresses quickly, and there is a problem that stretching is difficult and stretching is difficult.

On the other hand, instant noodles can be restored so that they can be eaten in a short time by pouring hot water and boiled. By the way, when hand-rolled noodles are applied to instant noodle products, it is necessary to throw away hot water once in order to remove salt after pouring hot water. If the salt content was reduced to save this labor, the aging proceeded quickly and the production became difficult as described above, making it unsuitable for instant noodle products.
Yokota Shigenomi, “Manufacturing Dismantling New Book Volume 7”, Nikkan Kogyo Shimbun Co., Ltd., March 20, 1995, p. 38-41

  The problem to be solved by the present invention is to provide a hand-grown noodle suitable for instant noodles having a low salt content, which can solve these conventional problems and can be easily spread.

The configuration of the present invention that solves this problem is as follows.
1) As a raw material, a hand containing 1.5 to 3 parts by weight of salt, 13 to 18 parts by weight of wheat protein, and 0.075 to 0.125 parts by weight of brine for 100 parts by weight of flour. Yanden noodles 2) The instant noodle products are prepared by freezing or hot-air drying the hand-rolled noodles described in 1) and storing them in a container together with ingredients and powdered soup.

  According to the present invention, since the raw material has wheat protein and brine, the ripening is delayed to make the noodles easy to stretch, and the salinity can be reduced while maintaining the same goodness as conventional noodles. Therefore, when applied to instant noodles, the poured hot water can be used as it is, and can be cooked and eaten in a short time.

  The wheat protein of the present invention is preferably in the range of 13 to 18 parts by weight with respect to 100 parts by weight of wheat flour. When the amount is 13 parts by weight or less, there is a problem that the noodle becomes soft and poor in taste, and when it is 18 parts by weight or more, the noodle becomes hard. There is a problem that the taste is bad. The brine is preferably in the range of 0.075 to 0.125 parts by weight, and if it is 0.075 parts by weight or less, there is a problem that the noodles are soft and difficult to manufacture, and if it is 0.125 parts by weight or more, there is a problem that it cannot be manufactured. By adding these to the flour, the salt can sufficiently maintain the waist in the range of 1.5 to 3 parts by weight. About a manufacturing method, it conforms to the conventional Tennobu noodles. Examples of the present invention will be specifically described below.

  In this example, the hand-grown noodles of the present invention are applied to instant cup noodles. First, 2 g of salt, 15% of wheat protein, 0.1% of brackish water and 47 g of water are added to 100 g of wheat flour and kneaded thoroughly over 30 to 40 minutes. In addition, an appropriate amount of a fermented seasoning or the like is added as necessary. The amount of salt is slightly increased or decreased depending on the temperature and humidity. After kneading, knead for about 20 minutes with a force of 200-250 kg to make it a cocoon-like softness, cut it into a strip and stretch it into a thin string, apply edible oil for drying, and once mature for about 4 hours .

  Next, the aged raw material is further extended several times with an appropriate aging period of about 1 hour. By repeating this extending step, the component structures are arranged in a certain direction and are difficult to cut, and can be extended very finely. The noodles that are stretched in this way are cut to a predetermined length and dried with hot air, and then the dried noodles are wrapped and the ingredients (dried green onions, dried shiitake mushrooms, etc.) and powdered soup and a cup compatible with a microwave oven And pack it to obtain the instant noodles you want.

  When eating the instant noodles, the noodles, ingredients, and powdered soup are put in a cup, poured in boiling water, and heated in a microwave oven for 2 minutes. It is not necessary to cover it. The finished noodles were high in protein, so the noodles were low with low salt content, and the texture was extremely good. In addition, cooking is extremely easy because it is simply poured in hot water and heated in a microwave oven for a short time. Furthermore, since the salt content of the noodles is significantly reduced compared to the conventional Tenonobu noodles, the noodles are gentle on the body, and even if the noodles are put in miso soup as they are, they do not become salty and can be eaten deliciously.

The technique of the present invention is useful for instant noodle products.

Claims (2)

  Hand-grown noodles using a raw material containing 1.5 to 3 parts by weight of salt, 13 to 18 parts by weight of wheat protein, and 0.075 to 0.125 parts by weight of brine for 100 parts by weight of flour .   An instant noodle product in which the hand-grown noodle according to claim 1 is frozen or hot-air dried and accommodated in a container together with ingredients and powdered soup.