JP2007306820A - Method for producing boiled noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing boiled noodles where noodles are boiled with boiling water under pressurized environment at >100°C, comprising setting a pressure-resistant structure part of a boiling-up device on part of a boiling process so as to enable realization to keep setting costs and management load in a minimum even in mass production equipment for producing thick noodles while imparting viscoelasticity to the palate feeling of the noodles. <P>SOLUTION: The method for producing boiled noodles comprises the following process: a noodle making process of preparing noodle ribbons from noodle dough obtained by kneading noodle raw material; a low-temperature boiling process of boiling noodle ribbons obtained in the noodle making process at ≥90°C under the atmospheric pressure; a high-temperature boiling process of boiling up the noodle ribbons under the pressurized environment at >100°C following the low-temperature process; and a cooling process of cooling the boiled-up noodle ribbons following the high-temperature boiling process. In the method for producing boiled noodles, the total time to soak the noodles in the boiling water at ≥90°C accounts for 4 minutes or more, the boiling time under the atmospheric pressure accounts for 90-50% based on the total boiling time, the boiling-up time under the pressurized environment accounts for 10-50% based on the total boiling time, and the highest temperature of the boiling water under the pressurized environment is 110-140°C. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing strawberry noodles such as udon, spaghetti, macaroni, and more particularly to a method for producing strawberry noodles that are brewed with brine at a temperature exceeding 100 ° C.

  The method of brewing noodles with brine under a pressurized environment exceeding 100 ° C. has been attracting attention as a means for enhancing the viscoelasticity important for the texture of noodles by promoting the alpha conversion of starch. However, in mass production, there are problems such as the production cost and management burden of a long pressurized kettle, and the pressurized high temperature raising method is not widespread in the noodle industry.

  Conventionally, in order to solve quality problems such as rough skin of noodles, in a method in which raw noodles are raised with water at a temperature exceeding 100 ° C. in a pressurized environment, under a reduced pressure environment with a vacuum degree of 600 mmHg or less. A method for kneading kneaded raw noodles is known (for example, see Patent Document 1). In addition, in a method in which raw noodles are brewed with water having a temperature exceeding 100 ° C. in a pressurized environment, a method is known in which the moisture content of the noodles is 55 to 68% by weight (for example, Patent Document 2). Furthermore, when boiling raw noodles in brine under a pressurized environment, a method for preventing rough skin by suppressing boiling with an additional pressure by high-pressure air is known (for example, see Patent Document 3).

Devices for raising noodles in a pressurized environment and with brine that has a temperature exceeding 100 ° C. are roughly divided into a batch type device and a continuous type device, and a continuous type device is suitable for mass production. In the continuous device, raw noodles are stored in a device that raises raw noodles by flowing them for a certain period of time together with the brine in the pipe (for example, see Patent Document 4), or a lid with a lid attached to an endless chain. A device that transports the submerged water (for example, see Patent Document 5), a device that arranges a plurality of persimmons in series, and moves the raw noodles in the submerged water to the adjacent persimmons at regular intervals (for example, Patent Documents 6 and 7) are known. In particular, Patent Document 7 describes that a plurality of stirring-only jars may be provided under atmospheric pressure for the purpose of preventing the attachment of raw noodles.
JP-A-60-176554 JP-A-3-195466 JP 2006-34176 A JP-A-5-317180 JP 60-232115 A Japanese Unexamined Patent Publication No. 6-253761 Japanese Patent Laid-Open No. 10-179069

  However, the above-described noodles are brewed in a pressurized environment with brine at a temperature exceeding 100 ° C., for example, the noodles kneaded in a reduced pressure environment (Japanese Patent Laid-Open No. 60-176554), The method of suppressing the moisture content of noodles when raised (Japanese Patent Laid-Open No. 3-195466) and the method of suppressing boiling by additional pressure (Japanese Patent Laid-Open No. 2006-34176) are suitable for mass production, although they can solve the quality problem. No proposal has been made yet.

  On the other hand, a device that raises the above-mentioned noodles in a pressurized environment with brine that has a temperature exceeding 100 ° C., for example, a device that raises raw noodles by flowing raw noodles together with brine in a pipe (Japanese Patent Laid-Open No. 5-317180). ), There is a problem that drought time becomes unstable because the passing of the dredging process is left to the surrounding water flow. In addition, in a device (Japanese Patent Laid-Open No. Sho 60-232115) for storing raw noodles in a jar with a lid attached to an endless chain and transporting it in the brine, the temperature obtained is restricted because the pressurized pressure is the water head pressure. In addition, there is a restriction that the time zone that passes through the high temperature environment must be positioned approximately at the center of the entire dredging time. In that respect, in a device (such as JP-A-6-253761, JP-A-10-179069, etc.) where a plurality of rice cakes are arranged in series and raw noodles in the water are sequentially transferred to the next rice cake at regular intervals. You can set the cooking time accurately and freely set the time zone of the pressurized high temperature environment, but if mass production is promoted with a rice cooker for udon that requires a long cooking time, the size of the cooking pot will become longer, Since it is a pressure vessel that requires hermeticity and pressure resistance, production costs and management burdens increase, which is extremely uneconomical.

  An object of the present invention is to provide a pressure-resistant structure portion of a rice-cooking device while imparting viscoelasticity to the texture of the rice-noodles, in the method for producing rice-noodles, in which noodles are made up with brine under a pressurized environment exceeding 100 ° C. It is an object of the present invention to provide a method for producing cocoon noodles that can be put into practical use and can be installed at a part of the cocoon process so that installation costs and management burdens can be minimized even in mass production facilities for thick noodles.

In order to solve the above-mentioned problems, the present inventors have investigated whether a process of boiling with high-temperature hot water under a pressurized environment can be part of the lifting process, using a pressure kettle (FIG. 1). . That is, in raw udon noodles for 12 minutes, after stirring the raw noodles for 1 minute under atmospheric pressure, (1) 4 minutes after the raw noodles are charged as a sealed state that can be pressurized from the beginning to the end 10 minutes after heating at 115 ° C. for cooling (115 ° C. for the whole area), (2) The first half is boiled at 97 ° C. under atmospheric pressure, and the latter half is 7 minutes after putting raw noodles in a sealed state that can be pressurized The test section was cooled at 115 ° C. for 10 minutes to 10 minutes (second half 115 ° C.), (3) the first half was sealed in a pressurizable state, and 4 minutes to 7 minutes after the raw noodles were poured at 115 ° C. Thereafter, the taste of each noodle in the test section (first half 115 ° C.), which was cooled by raising the latter half at 97 ° C. under atmospheric pressure, was comparatively evaluated. Further, the control was performed by raising all the dredging processes at 98 ° C. under atmospheric pressure and cooling. The temperature course and evaluation results are shown in FIG. As a result, the texture was excellent in the order of the test group of 115 ° C. in the whole area of (1) and then the test group of 115 ° C. in the latter half of (2). In addition, the taste evaluation in Table 1 was performed based on the following evaluation criteria. The moisture (%) was measured by a drying method at 135 ° C. for 6 hours.
3 points: Excellent compared to the standard value 1 point: Slightly superior to the standard value 0 point: Control (standard value)
-1 point: slightly inferior to the reference value -3 point: inferior to the reference value

Next, the method of brewing with high-temperature hot water under a pressurized environment only at the end of the brewing process was studied, considering that it would be possible to effectively improve the texture by raising with high-temperature fountain. For raw udon noodles for 13 minutes, after stirring the raw noodles for 1 minute under atmospheric pressure, (1) keep the quiet state at 98 ° C. Test section that was raised at a high temperature of ~ 127 ° C (125 ° C for the last 2 minutes), and (2) Test section that was raised at 115 to 117 ° C with the entire duration of the soot time being pressurized (115 ° C for the entire area) The taste characteristics of the noodles were comparatively evaluated. In addition, in the test section of 115 ° C. throughout the entire area, the drought time was adjusted appropriately in order to match the moisture of the evaluation sample. As a result, it was confirmed that even when the last two minutes of (1) were at 125 ° C., the texture equivalent to that at the test zone where the entire area of (2) was raised at 115 ° C. could be obtained. The temperature course and evaluation results are shown in FIG. In addition, the taste evaluation in Table 2 was performed based on the following evaluation criteria. The moisture (%) was measured by a drying method at 135 ° C. for 6 hours.
3 points: Excellent compared to the standard value 1 point: Slightly superior to the standard value 0 point: The last 2 minutes at 125 ° C test zone (standard value)
-1 point: slightly inferior to the reference value -3 point: inferior to the reference value

  As described above, the inventors have found that the same effect can be obtained by raising the whole area at 115 ° C. by raising it at 125 ° C. for only about 2 minutes, in addition to such knowledge, Furthermore, the present inventors have completed the present invention by confirming a method for transferring raw noodles suitable for mass production and conditions for raising the noodles without impairing the quality.

  That is, the present invention includes (1) a noodle making process for preparing a noodle string from a noodle dough kneaded with a noodle raw material, a low temperature koji process in which the noodle string obtained in the noodle making process is boiled in brine at 90 ° C. or higher under atmospheric pressure, A method for producing rice bran noodles, comprising a low temperature rice bran step, a high temperature rice bran step in which water is poured in a pressurized environment exceeding 100 ° C., and a high temperature rice bran step, followed by a cooling step in which the raised noodle strings are cooled. The total soaking time immersed in the water of 90 ° C. or higher is 4 minutes or more, the soaking time under atmospheric pressure is 90 to 50% of the total soaking time, and the soot in the pressurized environment (2) Noodle making, characterized in that the raising time is 10 to 50% of the total pouring time and the maximum temperature of the brine under pressure is 110 to 140 ° C. In the step, the noodle dough is kneaded at a vacuum degree of 400 mmHg or less to make the noodle dough A method for producing noodles, (3) a plurality of inverted bowls are arranged in series, a part of which is arranged in an atmospheric tank tank, and the rest are arranged in a closed tank tank. (1) or (2) the method for producing strawberry noodles characterized by using a cocoon raising device in which an atmospheric pressure adjustment tub is provided on the take-out side from the closed tub and (4) (3) The method for producing strawberry noodles according to (3) above, wherein the amount of raw noodles input is 100 kg or more per hour, and (5) In the method for producing the noodles according to (3) or (4) above, wherein the pressure is raised to 10 cm or less, and (6) in the cooling step, before the pressurized environment is changed to atmospheric pressure, 100 The temperature of the brine in a pressurized environment exceeding ℃ is cooled to 99 ℃ or less by cooling water (above) ) To (5), or (7) In the cooling step, before raising the pressurized environment to atmospheric pressure, the raised noodles are poured into cooling water of 99 ° C. or lower. (1) to (5), or (8) the noodles are sardine udon (1) ) To (7).

  Boiled noodles boiled under atmospheric pressure, and then boiled with water at a temperature exceeding 100 ° C. under conventional pressure environment, While providing viscoelasticity equivalent to the texture of noodles, reducing the proportion of pressure-resistant structure part of the lifting device and installing the pressure-resistant structure part in part of the cocoon process, Even installation costs and administrative burdens can be minimized.

  As a method for producing the noodles of the present invention, a noodle making process for preparing a noodle string from a noodle dough kneaded with noodle raw materials, and a low temperature at which the noodle strings obtained in the noodle making process are boiled in brine at 90 ° C. or higher under atmospheric pressure. Boiled noodles equipped with a cooling process for cooling the boiled noodle strings following a high-temperature boil-off process and a high-temperature boil-off process following a boil-off process and a low-temperature boil-off process. The total dripping time immersed in submerged water at 90 ° C. or more is 4 minutes or more, the soaking time under atmospheric pressure is 90 to 50% of the total dredging time, and a pressurized environment There is no particular limitation as long as the production time is 10 to 50% of the total dredging time and the maximum temperature of the brine under pressure is 110 to 140 ° C. Examples of noodles include udon, kishimen, spaghetti, macaroni, etc. There can be preferably exemplified among them noodles.

  The noodle raw material used in the noodle making process may be any known noodle raw material. The main raw material is wheat flour, grains such as rice, barley, rye, millet, millet, millet, etc. Examples thereof include flours, tapioca, potatoes, mung beans and other suitable combinations of starches. In the case where the viscoelasticity required for the texture of crab noodles is insufficient due to the gelatinization characteristics of the main raw material, the present invention is also applied to the case where, especially, a cereal flour having a relatively high amylose content is used as the raw material. Can be implemented effectively. Moreover, if it is wheat flour, the yield at the time of milling will be taken high, and this invention can be utilized effectively also when manufacturing high quality crab noodles from wheat flour with comparatively low gelatinization viscosity.

  In the noodle making process, when preparing noodle dough by kneading noodle raw materials, it is preferable to knead under a reduced pressure condition of a vacuum degree of 400 mmHg or less, preferably 60 mmHg or more and 260 mmHg or less. When boiled with 110-140 ° C. water under pressure, the degree of vacuum when kneading the noodle dough is an important requirement for suppressing the rough skin of the noodles. It can reduce the volume and suppress rough skin.

  The noodle making method for preparing the noodle strings from the noodle dough kneaded with the noodle raw material is not particularly limited. For example, in the case of udon, 36 to 50% salt water having a salt concentration of 4 to 15% with respect to 100 parts by weight of medium strength flour. After mixing at a ratio of parts, kneading under reduced pressure, forming into a noodle strip with a rotating roller, appropriately aging the noodle strip, rolling the noodle strip with a rotating roller, and then cutting out into a noodle strip to make noodles Can do. Further, according to a hand-rolled rolling method capable of highly forging noodle dough, it is possible to give elasticity to the texture of noodles by three-dimensional development of the gluten structure, but it is not easy to strengthen the stickiness. However, according to the present invention, it is possible to rationally produce a crab noodle product having an excellent texture with enhanced stickiness.

  Among them, the texture-improving effect is most recognized in the hand-rolled noodle making method, but in the hand-rolled noodle making method, the noodle strings are formed by stretching the thin polyhydrated dough. The noodle making is characterized in that there is no deviation in the stretching of the gluten structure between the surface layer and the inner layer, and the elasticity and crisp strength are the characteristics of the texture. This texture is suitable for fine products such as somen and cold wheat, but thick foods represented by udon tend to lack stickiness. According to the present invention, hand-rolled rice bran udon can be economically mass-produced to make up for the insufficient stickiness and have a well-balanced texture.

  Raw noodles made from noodles, such as semi-raw noodles with a moisture content adjusted to 30% or less by adding a drying process after the noodle making process, dried udon noodles, dried kakumen, dried spaghetti, dried macaroni, etc. adjusted to a moisture content of 15% or less It can replace with and can also be used. According to the present invention, it is possible to rationally boil the excellent texture with enhanced stickiness and good balance.

  In the production method of the noodles of the present invention, the process order of switching to the high-temperature koji process following the low-temperature koji process is important. If a low temperature koji of 98 ° C. is performed after a high temperature koji of 120 ° C., the kneading of 98 ° C. becomes a water absorption process that impairs the texture of the noodles obtained by the pregelatinization of 120 ° C. . The viscoelasticity which was excellent in the texture of noodles can be provided by making the last boiled process a high temperature koji process.

  The low-temperature dredging process is intended to cause appropriate alpha conversion and necessary water absorption as a pre-stage of the high-temperature drought process. The brine temperature of 90 ° C. or higher is the temperature required for raising raw noodles. Therefore, although it is better for the starch to be more efficiently alphalated, it is preferably 96 to 98 ° C. at which the brine does not boil in the low-temperature cocoon process performed under atmospheric pressure in order to prevent rough skin of the noodles.

In the high-temperature cocoon process following the low-temperature cocoon process, the noodles should have a texture that is determined by irrigating with water under a pressurized environment exceeding 100 ° C., for example, 110-140 ° C., preferably 120-130 ° C. The purpose is to perform. When the water temperature in the high temperature dredging process is relatively low 110-120 ° C., the pressure resistance of the dredging device is 1 kg / cm ² , and 120-133 ° C. is 2 kg / cm ² , 133-140 ° C. Then, the pressure strength of 3 kg / cm ² may be designed. In this way, by increasing the pressure strength of the hoisting device, the hoisting temperature in the high temperature hoisting process can be set higher and the ratio of the hot hoisting process to the total dredging time can be lowered, so the equipment part of the hot hoisting process can be made compact. Can be installed. Note that the switching time from the low-temperature soot process to the high-temperature soot process is generally within 2 minutes, preferably within 30 seconds.

  In the cooling process after completion of the high-temperature cocoon process, it is preferable to cool the boiling water in which the noodles are soaked without boiling, in order to prevent rough skin of the noodles. Examples thereof include a method of charging to 10 to 98 ° C. cooling water and a method of adding cooling water to bring the brine to 90 to 99 ° C. Boiling under atmospheric pressure can be avoided if the temperature is approximately 98 ° C. or lower, but in order to avoid a decrease in texture such as noodles, it can be rapidly cooled to 40 ° C. or lower within 1 minute and to 10 ° C. or lower within 2 minutes. Preferred to avoid additional moisture absorption. That is, moisture absorption without high alpha conversion is not preferable for the production method of the present invention even at a temperature of 100 ° C. or higher because it corresponds to a so-called “fuzzy symptom”. You may have after the cooling process the secondary heating process after packaging, and the freezing process which freezes and makes frozen frozen noodles.

  In the method for producing strawberry noodles of the present invention, the total cocoon time immersed in 90 ° C. or higher brine in the low temperature cocoon step, high temperature cocoon step and cooling step is 4 minutes or more, preferably 4 minutes or more and 28 minutes or less. More preferably, it is 6 minutes or more and 18 minutes or less, the soot time under atmospheric pressure is 90 to 50% of the total soot time, preferably 80 to 60%, and the sowing time in a pressurized environment is It is characterized by 10 to 50%, preferably 20 to 40% of the total dredging time. The above total dredging time means all the time including the transition process from drowning to drowning under different temperature conditions in addition to all the time when the starch is soaked in brazing at 90 ° C or higher. In addition, the cooling time under the pressurized environment in the initial stage of the cooling process is also included in the lifting time under the pressurized environment. The relationship between the pumping time in the pressurized environment and the maximum temperature of the pumped water in the pressurized environment in the high-temperature dredging process is as follows: If the soaking time in the pressurized environment is short, the maximum temperature of the brine in the pressurized environment is set higher, and the final noodles in the final product are adjusted to the desired texture.

  The apparatus used in the low temperature cocoon process, the high temperature cocoon process and the cooling process of the method for producing strawberry noodles of the present invention is not particularly limited as long as it has a conventionally known pressure cocoon mechanism, but a plurality of inverted cocoons A device in which the soot is arranged in series, a part of which is arranged in the atmospheric pressure soot tank and the rest in the sealed soot tank can be preferably exemplified. In this case, since the raising time in the pressurized environment in the high temperature dredging process is 10 to 50% of the total dredging time, the ratio of the closed dredging tank is set as compared with the case of raising all in the pressurized environment. It can be made 10-50%.

  It is preferable to provide an atmospheric pressure adjustment tank between the atmospheric pressure tank and the closed tank, or on the take-out side from the closed tank. The atmospheric pressure adjustment tank is a tank tank that consists of a section that can be sealed at the inlet and outlet of the sealed tank tank in order to maintain the pressure of the sealed tank tank in the high-temperature paddle process, and pressurizes the noodles in a pressurized high-temperature environment. In the case of transferring to a closed tank, the noodles are put into the pressure adjustment tank with the high-pressure side closed and the atmosphere side opened, and then the atmosphere side is closed and the pressure is adjusted to the pressurized environment, and then the pressure side is opened. Then, put the noodles into the closed tank. On the other hand, when discharging noodles that have risen in the high-temperature cocoon process to atmospheric pressure, open the pressure adjustment tank side of the closed tank and close the outlet side of the pressure adjustment tank. Then, close the closed tank side of the pressure adjustment tank and cool the water under high pressure to 100 ° C or less, preferably 98 ° C or less, and then adjust the pressure adjustment tank to atmospheric pressure. After that, the noodles should be transferred to the cooling water tank. As means for passing these pressure-regulating tanks, there are a method of sliding using the difference in height of the arrangement of each tank, and a method of providing an inverted tank in the pressure-adjusting tank. The door opening / closing method can be freely adopted by an open door type that opens to the high-pressure side, a sliding door type on the high-pressure side, or a piping valve opening / closing method.

  It takes at least 20 seconds to adjust the pressure in the above-mentioned pressure-regulating tank and to put in and out the noodles. However, as described above, arrange a plurality of inverted bowls in series and move them sequentially to the next bowl. According to the transfer method of noodles to be replaced, if the input amount of raw noodles is 50 meals per 1 meal and 4000 meals per hour, 45 seconds are secured for the passage time of 1 meal, and the necessary meal processing is performed with a margin. It can be carried out.

  As described above, in the preferred embodiment in which the noodle dough is prepared by kneading under a reduced pressure of 400 mmHg or less in the noodle making process, the air content in the noodle dough is reduced, and in the cocoon process, it sinks due to a decrease in buoyancy. In the case of noodle dough kneaded under reduced pressure, the height of the noodles in the bowl is raised, especially because the noodle strings become dense and the moisture absorption and appearance may be hindered. Is preferably 10 cm or less. The accumulation height of the noodles that mainly affects the overcrowding of the noodle strings depends on the bottom area and bottom shape of the noodles with respect to the amount of noodles, but in any case, it is desirable to limit the height of the noodles . In order not to impair the quality, the accumulation height of the noodles in the koji is 10 cm or less, preferably 5 cm or less in the raised state. The shape of the ridge suitable for the present invention is preferably that having a large bottom surface area and a small inclination angle of the bottom surface portion. Specifically, the bottom area is 50% or more relative to the front of the heel, Desirably, 65% or more, and the inclination angle of the bottom surface portion is 15 ° or less, preferably 5 ° or less.

  EXAMPLES Next, although an Example demonstrates this invention concretely, the technical scope of this invention is not limited to these illustrations.

The contents of the experiment assuming the method of brewing with raw noodle transfer method using inverted rice cake suitable for mass production are shown below.
(Preparation of raw noodles)
To 4 kg of wheat flour (Sanuki chrysanthemum made in Japan), 43% by weight of salt water (Baume 10 °) is added as kneaded water, and kneaded with a horizontal mixer at a vacuum degree of 36 cmHg (decompression degree of 53.3 kPa) for 10 minutes to obtain a udon dough It was. This was made into a noodle strip with a rolling roll by a conventional method, and a noodle strip having a width of approximately 3.8 mm and a thickness of 3.7 mm was formed with a cutting blade (No. 8).

(Setting of dredging process conditions)
As an experimental device corresponding to an apparatus for a low-temperature cocoon process, 20 L of hot water was prepared in a short pan, and the pH was adjusted to around 5-6 with lactic acid to maintain 98 ° C. In addition, as an experimental device corresponding to an apparatus for a high-temperature dripping process, 30 L of hot water is prepared in a pressure vessel, and after adjusting the pH to around 5-6 with lactic acid, it is further heated to 120 ° C. or 125 ° C. in a sealed state did. The crab noodle inlet shown in FIG. 4 was provided in the upper part of the pressure vessel, the valve 1 was closed, the valve 2 was opened, and the hopper portion was on standby for heating. A mesh cage was used for the pressurized container.

(Peeling process)
200 g of noodle strings are put into a short pan, stirred for 1 minute and boiled in a stationary state at 97 ° C. under atmospheric pressure. Pour noodles with hot water. At that time, the valve 1 is open and the valve 2 is closed. Next, the valve 1 was closed, then the valve 2 was opened, and the noodles in the hopper part were poured into hot water at 120 ° C. or 125 ° C., and then boiled up with brine in a pressurized environment exceeding 100 ° C. for a predetermined time. Thereafter, 12 L of cooling water is poured into the pressurized container and cooled to 98 ° C. or lower within 30 seconds. Subsequently, the atmosphere is opened, the lid is opened, the mesh bag is taken out, quickly cooled to 10 ° C. or lower, and the water is drained. Frozen noodles that had been appropriately frozen as frozen noodles were taken as examples. Also, 30 L of hot water whose pH was adjusted was prepared in a pressurized container, 200 g of noodle strings were added, stirred for 1 minute, then heated to 110 ° C. in a pressurized environment and maintained in a pressurized environment, and then heated up. A similar frozen noodle was used as a comparative example. Furthermore, a frozen noodle was used as a control except that 200 g of noodle strings were heated in a standing pan at 98 ° C. under atmospheric pressure for 16 minutes. FIG. 5 shows the temperature course.

  Thereafter, the frozen noodles in the test group, the comparative group, and the control group were held at -18 ° C. for 2 days, then thawed and cooled in boiling water for about 1 minute. Evaluation was performed. The evaluation was carried out by the following five evaluation standards by five panelists. The results are shown in Table 4.

(Food texture evaluation standard)
Rough skin 5 points: No skin roughness compared to standard and very clean skin 4 points: No skin roughness compared to standard and clean skin 3 points: Normal skin 2 points: Skin rougher than standard 1 point: The skin is very rough compared to the standard and the appearance is very inferior Hardness 5 points: Very hard compared to the standard 4 points: Hard compared to the standard 3 points: Hardness is standard 2 points: soft compared to standard 1 point: very soft compared to standard Viscosity 5 points: very sticky compared to standard 4 points: strong sticky compared to standard 3 points: Viscosity is standard 2 points: Inferior viscosity compared to standard 1 point: Very inferior viscosity compared to standard Elasticity 5 point: Very strong compared to standard 4 point: Standard 3 points: Strong elasticity 2 points : Poor elasticity compared to standard 1 point: Very poor elasticity compared to standard Texture balance 5 points: Balance of texture is very good compared to standard 4 points: Balance of texture compared to standard Good 3 points: Balance of texture is standard 2 points: Balance of texture is inferior to standard 1 point: Balance of texture is very inferior to standard

  The comparative example and the example (120 ° C. and 125 ° C. for 3.5 minutes), which were boiled at 110 ° C. over the entire time of the dipping time, were almost the same in all items. In addition, in the examples (5 minutes or 7 minutes at 120 ° C. and 125 ° C.), the evaluation was further improved in terms of viscosity, elasticity, and balance.

It is the schematic which shows the pressurization kettle used for the experiment which became the trigger of this invention. It is a figure which shows progress of the raising temperature in a dredging process. It is a figure which shows progress of the raising temperature in a dredging process. It is the schematic which shows the experimental device equivalent to the lifting apparatus of this invention. It is a figure which shows progress of the raising temperature in the dredging process of a test zone, a comparison zone, and a control zone.

Claims (8)

A noodle making process for preparing noodle strings from a noodle dough kneaded with noodle raw materials, a low temperature koji process in which noodle strings obtained in the noodle making process are boiled in boiling water at 90 ° C. or higher under atmospheric pressure, a low temperature koji process, 100 A method for producing rice bran noodles, comprising a high temperature rice bran process in which water is heated in a pressurizing environment exceeding ℃, and a high temperature rice bran process, followed by a cooling process for cooling the raised noodle strings, The total dripping time immersed in dredging water is 4 minutes or more, the drowning time under atmospheric pressure is 90 to 50% of the total dredging time, and the raising time in a pressurized environment is 10-50%, and the highest temperature of the brine under pressure is 110-140 ° C. 2. The method for producing crab noodles according to claim 1, wherein in the noodle making step, the noodle dough is kneaded at a vacuum degree of 400 mmHg or less. A plurality of inverted baskets are arranged in series, part of which is placed in the atmospheric tank and the rest in the sealed tank, between the atmospheric tank and the sealed tank, and from the sealed tank The method for producing strawberry noodles according to claim 1 or 2, wherein a cocoon raising device provided with an atmospheric pressure adjusting tub is provided on the take-out side. 4. The method for producing strawberry noodles according to claim 3, wherein the brewing apparatus has a throughput of 100 kg or more per hour when raw noodles are charged. The method for producing strawberry noodles according to claim 3 or 4, wherein the accumulation height of strawberry noodles in the candy is 10 cm or less in a raised state. In the cooling step, before bringing the pressurized environment to atmospheric pressure, the temperature of the brine under the pressurized environment exceeding 100 ° C is cooled to 99 ° C or lower with cooling water. 6. The method for producing strawberry noodles according to any one of 5 above. In the cooling step, before bringing the pressurized environment to atmospheric pressure, the noodles that have been raised are rapidly cooled to 100 ° C or less by being poured into cooling water of 99 ° C or less. The manufacturing method of the noodles of any one description. The method for producing strawberry noodles according to any one of claims 1 to 7, wherein the strawberry noodles are strawberry udon.

Images