JP2007330115A - Hand-extended laver somen and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide hand-extended laver Somen (thin wheat noodle) comprising hand-extended Hiyamugi (cold noodle) or Somen containing pulverized laver, making use of flavor of laver as healthy food, and having excellent palate feeling: and to provide a method for producing hand-extended laver Somen. <P>SOLUTION: The method for producing hand-extended laver Somen having an outer diameter of 1.1-1.7 mm and having such a condition that wheat flour particles are covered with pulverized laver, comprises using wheat flour and pulverized laver having a weight ratio of 3-5 wt.% based on the wheat flour and an average grain diameter of 15-20 μm as raw material, treating the raw material in accordance with an ordinary process of producing hand-extended laver Somen. In the method, the pulverized laver is segmented into small groups and added to the wheat flour, sufficiently mixing them in dry powder state followed by adding salt water to the mixture, well mixing them together to be kneaded up in "a mixing/kneading process", and repeating a process of combination of a stretch-out process where the reduction rate of the area of the noodle body is 75-65%, and an aging process for 1.5-2 h, several times in "a lengthening/thinning process". <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention is a hand-rolled noodle containing fine powdered nori (hereinafter, hand-rolled noodles refer to hand-rolled cold wheat and raw noodles), making use of the flavor of nori as a health food, and having an excellent texture The present invention relates to a hand-rolled laver noodle and a method for producing the same.

  Traditionally, hand-rolled noodles were stretched into a string called “oil-returning”, a step of uniformly kneading while adding saline to the raw flour, a step of gradually stretching this kneaded dough The process of applying cottonseed oil to the dough, the process of hanging the string-like cloth between two hanging chopsticks and hanging it in the shape of figure 8, the process of subtracting this string-like cloth and the dough Furthermore, the noodles are made to adhere to each other while being stretched, so that the noodles are produced through a process called so-called separation. Between the above processes, the dough is allowed to stand for a predetermined time in order to ripen the dough. ing.

In addition, there are examples in which raw materials for improving the texture such as flavor and throat, such as agar flour, garlic flour and olive paste, are added to the raw wheat flour in addition to the raw flour. An olive hand-grown noodle with 0.56 to 1% of the olive paste and a method for producing the same are disclosed. According to the invention, olive paste and green pigment are mixed in hand-rolled noodles, and the color and flavor of olives can be enjoyed by applying olive oil to the surface of the noodle bodies (see Reference 1).
Japanese Patent No. 29998527 ([0005], [0006])

Nori, a traditional Japanese ingredient, is a well-balanced healthy ingredient made from carbohydrates, proteins, minerals such as calcium and iron. In addition, the seaweed is very rich in vitamins, such as carotene, vitamins B ₁ , B ₂ , B ₆ , B ₁₂ , C, and niacin. Also, seaweed is a fragrant food that enjoys flavors and the like. And, when eating the meal with the noodle soup in a hand-rolled noodle soup, kisami nori is added, and the method of eating taking advantage of the aroma and flavor of the nori is often used.

  Moreover, until now, attempts have been made to add this nori to the hand-rolled noodles and add the aroma and flavor of the nori to the hand-rolled noodles themselves. The reason for this is that hand-rolled noodles usually produce salt-derived gluten derived from wheat flour protein by adding salt solution to the wheat flour and kneading and alternately aging and aging. Gluten is produced by making a noodle dough with viscoelasticity as a starchy tie of wheat flour, and thinly stretching the noodle dough. However, when adding seaweed, the seaweed is a kind of seaweed, and the cells with an average of 30 μm of the seaweed are covered with a thick cell wall so that they can grow even in drought conditions at low tide. . Therefore, in the production of the noodle dough, the action of keeping the starch quality by the gluten of the wheat flour is hindered by the inclusion of a different material called laver, which makes it difficult to produce a viscoelastic noodle dough, and is thus stretched thinly. Hand-rolled noodles cannot be produced successfully.

The present invention has been completed by repeated trial and error in the production of the hand-rolled laver noodles, which is the subject described above, and is related to a hand-rolled cold wheat or plain noodles containing fine powdered laver. In addition, the present invention provides a hand-grown laver noodle and a method for producing the same.

  In order to achieve the above object, the method for producing hand-rolled nori noodles according to claim 1 of the present invention is the addition of finely ground nori having a weight ratio of 3 to 5% and an average particle size of 15 to 20 μm. It is a manufacturing method of hand-grown nori noodles that uses the raw materials as raw materials, and the raw materials are manufactured according to the normal hand-rolled noodle manufacturing process, Add the finely ground nori to the wheat flour in small portions, mix well in a dry powder state, add saline and mix well, knead, and reduce the area reduction rate of the noodle body from 75 to 75 It is characterized in that the process of combining 65% stretching and 1.5-2 hr aging is repeated 2-3 times.

  According to this configuration, the laver is a plant and is composed of a large number of cells having an average particle diameter of 30 μm, and each of these cells has a structure surrounded by a thick cell wall. The constituent component of the cell wall is a water-soluble polysaccharide, which is a polysaccharide that can bind other components such as cellulose and connect cells to each other, and is porphyran. The fine powdered nori obtained by pulverizing this nori to an average particle size of 15 to 20 μm is powdered with a water-soluble polysaccharide porphyran, which is a cell wall. If the fine powdered laver is added to and mixed with wheat flour by the method of the present invention, the surface of the flour particles having a particle size of 45 to 50 μm is coated with the fine laver particles, so that the water-soluble polysaccharide can be used as an adhesive. Since it plays a role, the noodle body suitable for hand-rolled laver noodles can be produced with the help of the gluten-binding action of the flour. In addition, by carrying out “small drawing”, which is the method of the present invention, in two or three times, the laver fine powder particles uniformly adhere to the flour particles (starch particles and gluten particles) in the stretched noodle body. In addition, since it can be sufficiently hydrated, even if the noodle body is further stretched in the subsequent process, the noodle body is not cut, and it is possible to make a hand-rolled nori noodle that is strong and has a clean noodle skin. it can.

  Further, the hand-rolled laver noodles according to claim 2 is a state in which the weight ratio of wheat flour to wheat flour is 3 to 5% and the average particle size is 15 to 20 μm, and the flour particles are covered with the laver fine powder. It is a hand-grown laver noodles having an outer diameter of 1.1 to 1.7 mm.

According to the hand-grown nori noodles of the present invention, 3-5% fine powdered nori is added to the wheat flour. since seaweed cells are present in a finely divided state, inorganic and carotenes, such as seaweed calcium iron, vitamin _{B 1, B 2, B 6} , B 12, C, health food uptake into the human body vitamins such as niacin better It is. Also, since the laver fine powder adheres to the surface of the flour particles in a hydrated state, when the noodles are boiled, the porphyran, which is a polysaccharide contained in the laver, covers the surface of the noodles. It provides a moisturizing and slimy feeling, so that it has a smooth surface and a smooth and smooth texture. In addition, even if the noodles are boiled for a long time, for example extremely overnight, the laver fine powder interferes with the paste action of the wheat flour, so that the boiled noodles are difficult to extend and the noodles are not easily stuck together. Since each piece is easy to loosen, it can be made, so boiled noodles are easy to handle. The above-mentioned texture and easy-to-handle features can of course be exhibited not only for noodles having an outer diameter of 1.3 to 1.1, but also for noodles corresponding to cold wheat having an outer diameter of 1.7 to 1.3. .

  According to the method for producing hand-rolled laver noodles according to claim 1 according to the present invention, it is very difficult to produce hand-rolled laver noodles with 3-5% nori added to normal wheat flour. By using the “mixing / kneading” and “small-drawing” manufacturing methods, it is possible to efficiently produce a laver-noodle noodles that have good scent and flavor of seaweed, are strong, and have a firm noodle skin. In addition, the minerals and vitamins contained in the seaweed can be easily ingested by the human body and can be contained in the hand-rolled laver noodles.

Moreover, according to the hand-grown laver noodles according to claim 2 according to the present invention, since 3-5% finely ground laver is contained in the flour, the scent and flavor of the laver is good when boiled. live somen is obtained, inorganic and carotenes, such as seaweed calcium iron, vitamin _{B 1, B 2, B 6} , B 12, C, that vitamins such as niacin and easily healthy food is ingested into the human body Can do. In addition, the boiled noodles have a smooth surface and a smooth texture that is smooth and smooth, and the green color of the seaweed itself is added to the noodles to give a refreshing green color. Also, appetite can be improved. These can improve health and improve eating habits. Moreover, even if the noodles are boiled for a long time, the noodles are not easily stretched, the noodles are not easily stuck together, and each one is easy to loosen.

  Hereinafter, embodiments of the present invention will be described with reference to the drawings. FIG. 1 is a flow diagram of a method for producing hand-rolled laver noodles according to the present invention.

  Based on FIG. 1, the manufacturing method of hand-rolled laver noodles will be described in accordance with the flow. First, “mixing” in which fine powdered laver 3-5 having an average particle size of 15-20 μm is subdivided into flour 100 and well mixed in a dry powder state. There is a process called “kneading” in which a noodle dough is produced by adding a salt solution in which salt 5 to 6 is dissolved in water 60 to 70 to the mixed dry powder and kneading for 30 to 40 minutes. In this case, the fine laver powder having an average particle diameter of 15 to 20 μm is composed of a large number of cells having an average particle diameter of 30 μm, and each cell is surrounded by a cell wall that is a water-soluble polysaccharide and porphyran. The water-soluble polysaccharide porphyran is powdered by pulverizing the resulting structure with a jet mill or the like. Therefore, in this step, the surface of wheat flour particles having a particle size of 45 to 50 μm is coated with the laver fine powder particles, and the water-soluble polysaccharide serves as an adhesive with the help of the added and mixed saline. At the same time, it is possible to produce a noodle body suitable for hand-rolled laver noodles by helping the gluten-binding action of the flour. In addition, minerals and vitamins contained in the cytoplasm of the laver are also familiar with the noodle body because the laver cytoplasm is crushed, and as a result, these minerals and vitamins are easily taken into the human body when eating the laver noodles. . In addition, medium flour is suitable for this flour variety.

Following the “kneading” step, it is the same as the production process of ordinary noodles, but there is a “plate cutting” step in which this noodle dough is folded 4-5 times and pressed into a plate shape. That is, 80 mm wide, 30 mm thick, 2 sheets are combined (15 mm thickness), 4 sheets are combined (8 mm thickness), and then 8 sheets are combined (4 mm thickness), and then this 4 mm thick plate is formed. While applying edible vegetable oil to the noodle body, “oil-returning” is performed to form a cylinder (outside diameter of about 35 mm), followed by aging for 10 to 30 minutes. Then, the matured noodle body is gradually formed into a string shape (outer diameter of about 2.5 cm) and is “fine”, then aged for 5 to 15 minutes, and further elongated (outer diameter of about 1 cm). Perform the “twist” process and let it lie for about 1 hr. Thereafter, this noodle body is stretched by hanging it on two hanging chopsticks in the shape of figure 8 (outside diameter: about 3 to 4 mm) and aging is carried out for 2 to 3 hours with “moe (sleeping)”.

Next, “Small 1”, which stretches the wound noodle body (length: about 20 cm, outer diameter: about 3-4 mm), makes the noodle body about 30 cm long, outer diameter: about 2.4-3.2 mm After stretching, it is aged for 1.5 to 2 hours with “mo”. Thereafter, the noodle body is pulled out from the “moat” and further stretched so that the length is 40 to 50 cm and the outer diameter is about 1.9 to 2.4 mm, and then the “moat” is 1.5 to 2 hours. “Small 2” for aging. In this case, the area reduction ratio of the noodle body in “minor 1” and “minor 2” (cross-sectional area of the noodle body after stretching / cross-sectional area of the noodle body before stretching × 100%) is 75-65% is suitable. It is one of the characteristics of the production method according to the present invention that the “drawing” process is carried out in two steps, and flour and nori are obtained by carrying out this stretching and aging for 1.5 to 2 hours in two stages. The fine powder is well blended through moisture, that is, the starchy starch and the laver fine powder are made into noodles whose binding is promoted with gluten derived from wheat flour. Thereby, even if the noodle body is stretched about 2.5 times in length and thinned in the “separation / drawing” of the next step, viscoelasticity that cannot be cut can be added to the noodle body. By the way, in ordinary hand-grown beef noodles, the “subtraction” is extended 3 to 4 times in one time, and the length is extended 2 to 2.5 times in the next “divided / overdraw”.

  Next, the noodle body is taken out from the “moat” again, the noodle body is put on a drying table, and the noodle body is divided into small pieces while extending the noodle body with chopsticks, and further stretched (the length of the noodle is 110 to 120 cm, "Outer diameter about 1.1-1.7mm)" Large pull ". Furthermore, loosen the noodles with a long chopstick while drying them in the sun. Thereafter, the prepared noodle bodies are cut into a length of 19 or 22 cm, and hand-rolled laver is made. The hand-grown seaweed noodles according to the present invention have an outer diameter (thickness) in the range of about 1.1 to 1.7 mm, so cold wheat (1.7-1.3 mm) and raw noodles (less than 1.3) ).

    Below, hand-rolled laver noodles according to the present invention will be described based on examples. In "mixing and kneading", 3 kg of fine powdered seaweed (trade name "Micro Ajinomori Powder", manufactured by Kagijo Co., Ltd.) is added in 3 portions to 100 kg of medium strength flour. Mixing was performed. Next, 76 kg of saline (6 kg of salt dissolved in 70 kg of water) is added to the mixed powder and mixed, and kneaded well for about 40 minutes to produce a noodle dough.

  “Plate cutting” folds the noodle dough and presses it to form a plate (width 80mm, thickness about 30mm). Through the process, 8 sheets are combined and cut into a plate shape to produce a plate-shaped noodle body having a thickness of 4 mm and a width of 80 mm. “Oil return” produces a cylindrical noodle body having an outer diameter of about 35 mm while applying 500 g of cotton seed oil to the plate-like noodle body, and then aged for 20 minutes. In “Fine”, this cylindrical noodle body is gradually extended to form a noodle body having a thickness of about 25 mm, then aged for 10 minutes, and then further thinned to form a noodle body having a thickness of about 10 mm. Then “twist” and let it sleep for about 1 hour. In “Kakemaki”, this noodle body is hung on two hanging chopsticks in a figure of 8 and stretched into a noodle body with a length of about 20 cm and a thickness of about 3 mm. Aged.

  Next, in “Small 1”, the stretched noodle body (about 20 cm in length and about 3 mm in thickness) is stretched to stretch the noodle body to about 30 cm in length and about 2.4 mm in thickness, Aged for 2 hr with “mo”. In the next “drawing 2”, the noodle body is pulled out from the “moat”, further stretched to a length of 50 cm and a thickness of about 1.9 mm, and then aged for 2 hours with the “moat”. . In the next “Separation / Drawing”, the noodle body is taken out from the “moat” again, and the noodle body is placed on a drying table, and the noodle body is divided into small pieces while extending the noodle body with chopsticks. Is extended to about 1.2 mm. Furthermore, loosen the noodles with a long chopstick while drying them in the sun. After that, the prepared noodle bodies are cut into a length of 19 cm, and hand-rolled laver noodles are completed.

  The finished hand-rolled laver noodles were light green and the noodle skin was smooth. In addition, the hand-rolled laver noodles made with boiled scented laver, had a waist and a smooth surface, and the noodles did not stick over time. When this noodle was dipped in soup, it had a nori fragrance and flavor, and it had a firm and thrilling noodle.

    Hereinafter, the hand-grown laver noodles according to the present invention will be described based on another example. In “mixing and kneading”, 5 kg of fine powdered seaweed (trade name “Micro Ajino Norori Powder”, manufactured by Kakijo Co., Ltd.) is added in 3 portions to 100 kg of medium strength flour. Mixing was performed. Next, 75 kg of saline (5 kg of salt dissolved in 70 kg of water) is added to the mixed powder and mixed, and kneaded well for about 30 minutes to produce a noodle dough.

    “Plate cutting” folds the noodle dough and presses it to form a plate (width 80mm, thickness about 30mm). Through the process, 8 sheets are combined and cut into a plate shape to produce a plate-shaped noodle body having a thickness of 4 mm and a width of 80 mm. “Oil return” produces a cylindrical noodle body having an outer diameter of about 35 mm while applying 500 g of cotton seed oil to the plate-like noodle body, and then aged for 20 minutes. In “Fine”, this cylindrical noodle body is gradually extended to form a noodle body having a thickness of about 25 mm, then aged for 10 minutes, and then further thinned to form a noodle body having a thickness of about 10 mm. Then “twist” and let it sleep for about 1 hour. In “Kakemaki”, this noodle body is hung on two hanging chopsticks in a figure of 8 and stretched into a noodle body with a length of about 20 cm and a thickness of about 3 mm. Aged.

  Next, in “Small 1”, the wound noodle body (length of about 20 cm, thickness of 4 mm) is stretched to stretch the noodle body to a length of about 30 cm and a thickness of about 3.2 mm. Aged for 1.5 hr. In the next “Smoke 2”, the noodle body is pulled out from the “moat”, further stretched to a length of 50 cm and a thickness of about 2.4 mm, and then “moat” for 1.5 hours. Aged. In the next “Separation / Drawing”, the noodle body is taken out from the “mom” again, and the noodle body is placed on a drying table, and the noodle body is sorted finely while extending the noodle body with chopsticks. Is extended to about 1.7 mm. Furthermore, loosen the noodles with a long chopstick while drying them in the sun. Thereafter, the prepared noodle bodies are cut into a length of 22 cm, and hand-rolled nori noodles (cold wheat) are completed.

  The finished hand-printed laver noodles (cold wheat) had a light green color and a smooth noodle skin. In addition, the hand-rolled laver noodles made with boiled scented laver, had a waist and a smooth surface, and the noodles did not stick over time. When this noodle was dipped in soup, it had a nori fragrance and flavor, and it had a firm and thrilling noodle.

  Taking advantage of the flavor of seaweed, which is a health food, it is possible to provide a hand-rolled nori noodle and a method for producing the same, which can be used in the restaurant industry such as the hand-rolled noodle industry and restaurants, or in private dining.

It is a flowchart of the manufacturing method of the hand-rolled laver noodles which concern on this invention.

Claims (2)

  Hands that produce 3 to 5% of the weight ratio of wheat flour and wheat flour with an average particle size of 15 to 20 μm and added with fine powdered seaweed, and produce the raw materials in accordance with the usual manufacturing process of hand-rolled noodles This is a method for producing total nori noodles, and in the “mixing and kneading” of the normal noodle production process, the fine powdered seaweed is added to the wheat flour in small portions, mixed well in a dry powder state, and then saline is added. In addition, mix and knead well, and repeat the process of combining “stretching” to reduce the surface area of the noodle body to 75 to 65% and aging for 1.5 to 2 hours in “subtraction” 2 to 3 times. A method for producing hand-rolled nori noodles.   Hand of fine powder nori having a weight ratio of 3 to 5% with respect to wheat flour and an average particle size of 15 to 20 μm, and an outer diameter of 1.1 to 1.7 mm, wherein the flour particles are covered with the fine nori powder. Total Nori noodles.

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