JP2010172230A - Method for producing noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing noodles using microorganisms to ripen dough, for solving a harmful effect of marks made on dough by bubbles with occurrence of carbon dioxide, to palate feeling. <P>SOLUTION: This method for producing the noodles includes adding to the raw material, 0.1-5.0 wt.% of preferably yeast as microorganism and preferably agar as seaweed. As a result, it is possible to make noodles without salt, shorten a boiling time, and make the delicious noodles with smooth feeling in the throat. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

                  The present invention is a method for producing noodles.

                  When manufacturing noodles using the conventional noodle manufacturing method, there is a process of laying the dough in the manufacturing process.It was a very important work, and it took a long time to boil water and shortened the time. It can be aged in a short time to ripen the dough with the work of, and the process of laying down the dough can be omitted, and the hole can be made in the dough with the action of microorganisms, so the time can be greatly shortened with hot water. It is a method for producing noodles characterized in that it is finished into strong noodles.

                  It was also clarified that glossy noodles can be made by adding agar during the production of noodles. The effect of agar can be seen from the fact that agar is originally used as an adhesive. When agar was not used, bubbles were created when carbon dioxide was released due to the action of microorganisms, holes were formed in the dough, and the surface was rough and the mouth feels awkward. It is the manufacturing method of noodles which solved.

                  The advantage of producing noodles by the action of microorganisms was that, first, when producing noodles, the process of stirring the flour and kneading the powder with salt water to maintain the temperature at a constant temperature was important, Since the dough is not ripened with salt, the process is not required and the time is shortened.

                  Advantages of producing noodles by the action of microorganisms Secondly, the time for boiling noodles can be shortened, because by making holes in the noodles by the action of microorganisms, it can be reduced to 1/3 of the time for boiling conventional noodles This is a great advantage of this production method, and is a production method of noodles that contributes to energy saving in consideration of the environment.

Advantages of producing noodles by the action of microorganisms Thirdly, it becomes possible to freeze raw noodles.
It is made possible by aging the dough using microorganisms and making the viscosity much higher than aging using conventional salt.
This is described in Japanese Patent Application No. 2007-336828.

                  Advantages of producing noodles by the action of microorganisms Fourth, in the past, when producing frozen udon, it was not possible to make frozen udon without using 40% tapioca starch. When matured, a sufficient viscosity can be obtained with only wheat flour, so that it is a method for producing frozen noodles with no problems even if it is made into hot water noodles and frozen noodles.

Advantages in the case of producing noodles by the action of microorganisms Fifth, unlike the conventional frozen noodles, a large amount of starch is not required and the original texture and taste of the noodles can be obtained. The cost is also reduced and the economic effect is expected.
In the present invention, 4 g of agar is added to 1 kg of raw material. Microorganisms may be in trace amounts, and agar is a dietary fiber, so it is often preferable to add a large amount.

                  Advantages of producing noodles by the action of microorganisms Sixth, a large amount of salt has been used to produce udon noodles in the past, so there is a high concentration of salt in the boiling water left when boiling the noodles. Although it is a remaining environmental problem, in the present invention, it is possible to produce noodles that do not require salt, and the boiled water has no salt and is environmentally friendly and can be reused for livestock feed etc. It is a manufacturing method.

Advantages of producing noodles by the action of microorganisms Seventh, salt can be added for other purposes.
The present invention is a method for producing noodles characterized in that a salt is not necessary because it is aged by the action of microorganisms, but even if salt is unsatisfactory, even if salt is added, the production process does not change.

                  Advantages of producing noodles by the action of microorganisms Eighth, raw noodles, dry noodles, frozen noodles with raw noodles, frozen with raw dough, boiled and frozen noodles When manufacturing various noodles, the production process is changed It is a method for producing noodles characterized in that it can be processed into various noodles by one method.

                  As the microorganism used in the present invention, yeast that can be easily obtained at low cost is used among yeasts. Yeast bacteria can produce enough cram students with 1 to 2 ears per 1 kg of raw materials, and are easy to handle and cheap.

Japanese Patent Application No. 2007-336828

                  In order to produce noodles by the production method of Japanese Patent Application Laid-Open No. 2007-336828, and to make noodles with good throat, how to avoid the disadvantage of bad throat due to the bubble caused by the action of microorganisms, rough noodles, The problem is how to compensate.

                  The present invention is a method for producing noodles that has succeeded in solving the problem by adding agar, focusing on the adhesive effect of agar, as a result of various experiments in order to solve the problem.

                  It is a method for producing noodles characterized in that the step of squeezing the dough for noodles is omitted.

                  In the present invention, when noodles are produced, the noodles become salty, boiled, shortened in time, glossy throat and delicious.

                  Providing noodles without salt in the present invention will be useful for people suffering from many adult diseases. For hypertension, both WHO and JSH are defined as having a maximum blood pressure of 140 mmhg or more and a minimum blood of 90 mmhg or more. More than 50% of Japanese men over 30 years old and 40% of Japanese women over 30 years old It has been reported. The present invention is a method for producing noodles that can contribute to people suffering from these diseases even from the current situation where efforts to lower blood pressure are encouraged by national ministries and agencies.

                  In the present invention, when noodles are produced, the time can be shortened with hot water, the cost is reduced, and it contributes economically and considers environmental problems.

                  In the present invention, boiled hot water remaining after boiling unsalted noodles has no salt, so it can be used for various things. First of all, it is watering plants and livestock feed etc. It is thought that it can still be used for various things.

                  NHK's Shikoku Rashinban and Yu Special Program introduced that there is a concern about the environmental deterioration caused by the boiling of udon in rivers, ponds, and fields near noodle shops that produce noodles.

                  The noodles produced in the present invention are suitable for pots and the like because they are salt-free. Conventional udon noodles need to be watered once, but the noodles produced in the present invention are characterized in that the work can be omitted.

                  The time of the noodles is reduced to less than half by the action of microorganisms, and the action of dietary fiber made from seaweed improves the throat of the noodles and improves the texture and texture.

                  The dough can be frozen as it is, or it can be frozen as raw noodles, or it can be frozen with hot water as before.

                  When the time was examined with hot water in the udon produced in the present invention, 4 mm thick and 4 mm thick noodles were tried for 5 minutes, 7 minutes, 9 minutes, and 16 minutes. It is characterized by being easy to handle because it is hard to stretch even if it is boiled for a long time.

                  In the present invention, salt is not required, but the effect and the production process are not changed even when salt is added, because aging is performed by microorganisms.

                  In the present invention, in order to mature the dough by the action of microorganisms, the action of microorganisms must be controlled. The microorganism used in the present invention uses yeast that is easily available. Yeast is active between 4 ° C and 60 ° C. A method for producing noodles utilizing the fact that it sleeps at 4 ° C or lower and dies at 60 ° C or higher.

                  The present invention provides a method for producing noodles characterized by controlling yeast by six methods. In order to control the activity of yeast, dry method, oxygen-free method, freezing method, three dormant methods, alcohol sterilization method, pasteurization method, heat sterilization method, three sterilization methods, It was possible to produce noodles by controlling.

                    In order to distribute the noodles produced in the present invention as dough, there are an oxygen-free method and a freezing method. Conventionally, the purpose of using an oxygen adsorbent in foods is for many purposes such as quality protection and extension of the expiration date. However, in the present invention, yeast is used to make it dormant. When the yeast is active, the noodles expand and emit carbon dioxide, making it unfit for the product. The freezing method is also for the purpose of dormancy of yeast, and conventionally, the dough could not be frozen, but in the present invention, the dough can be frozen as it is. This is a method for producing noodles characterized by being made possible by increasing the viscosity in order to age with yeast.

                  Noodles characterized in that the noodles produced in the present invention can be pasteurized to kill yeast and distribute the noodles, and the noodles can be stably supplied by distributing the raw noodles by this method. It is a manufacturing method.

                  When the udon produced in the present invention is sterilized by heating and supplied as frozen udon, it is a method for producing noodles that does not require additives such as starch as in conventional frozen udon, and that the operation is simple and the cost is low.

                  A flat pasta was produced according to the present invention. The pasta was made from noodles with a thickness of 1 mm and a width of 5 mm, and was monitored for boiled time, texture, texture, throat, and gloss. Boiled time increased from 1 minute to 1 minute and 30 seconds, and a considerable reduction in time was revealed. The pasta width was reduced from 5 mm to 3 mm, and the time was measured with a boil.

                  An investigation experiment was conducted on the flat pasta produced in the present invention which was frozen and stored as raw noodles. One week later, no change after noodle making, one month later, after noodle making, one year later, there was no change in color, texture, texture and throat.

                  The udon produced in the present invention was sampled by 100 people with hot water and sampled, and the following results were obtained.

                  When the difference between the noodles produced in the present invention and frozen noodles in fresh noodles and noodles frozen in hot water was compared, no difference in quality was observed.

                  The udon produced according to the present invention was frozen in raw noodles and stored for a week, and when a tasting experiment was conducted with 100 monitors, the following results were obtained.

                    The udon produced in the present invention, hot water was added, the frozen udon was thawed with hot water, and a sample experiment was conducted with 100 monitors.

                  Production of noodles according to the present invention will reduce production costs.

                  If noodles are manufactured by this invention, the time of a manufacturing process will be shortened.

                  If frozen noodles are manufactured according to the present invention, only 99% or more of raw materials are required.

                  If noodles are manufactured by this invention, it can be frozen with raw | dough and raw noodles.

                  The noodles produced according to the present invention can be shortened to less than half the time by boiling, resulting in cost reduction.

The noodles produced in the present invention are boiled and the remaining boiled juice has no salt and is environmentally friendly and can be reused.
is there.

The present invention makes it possible to produce noodles without salt or salt without changing the production process.
It can contribute to people.

In the present invention, the production process is the same, and both unsalted and salted noodles can be produced.

Claims (4)

                  Noodles characterized in that the dietary fiber made from microorganisms and seaweed as raw materials is 0,1 to 5,0% by weight of the noodle materials.                   The noodles according to claim 1, wherein the microorganism is yeast, and the dietary fiber made from seaweed is agar.                   A method for producing noodles, characterized in that the weight of the dietary fiber made from microorganisms and seaweed is 0,1 to 5,0 with respect to the noodle material. The method for producing noodles according to claim 3, wherein the microorganism is yeast, and the dietary fiber made from seaweed is agar.