JP2013063044A - Shiny, transparent noodle, method for processing the same, and apparatus for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide dry noodles of a rod shape, that can be eaten only by being soaked in hot water.SOLUTION: Water is added to flour and salt, and kneading is performed to make noodles. Raw thin noodles C are put in an autoclave A of high temperature and high pressure and heated with steam (D-use) for about five minutes inside the autoclave with an internal temperature of at least 100°C or at least 126°C and a steam pressure of from at least 0 atm to at least 2 atm, for example. The internal pressure of the autoclave is then set to a vacuum state of about -1 atm (E-use) and then returned to the same 1 atm as outside air pressure for production to obtain dry noodles of a rod shape with high tension.

Description

The present invention is a stick-shaped dried somen, dried udon, dried soba noodles, dried champon noodles, dried ramen, dried spaghetti, and dried macaroni (hereinafter abbreviated as dried somen) inside boiling hot water. Without putting hot water into the hot water, just put the dried somen, you can eat the dried somen, wheat flour, which is a raw material of dried somen, and the properties of carbohydrates that are starch from β (beta) It is an object of the present invention to provide a dried somen that can be eaten simply by soaking it in hot water.

Further, the present invention cooks rice such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans such as soybeans, red beans, peas (hereinafter abbreviated as cereals or beans), Or, it is the state of the cereal that can eat cereal just by putting the cereal in the boiling water without boiling in the boiling hot water, the nature of the carbohydrates that make up the cereal from α (alpha) The purpose of the present invention is to provide a cereal that can be eaten by simply immersing the cereal in hot water or pouring hot water over the cereal by forming a cereal that has been changed to a beta (beta) property. To do.

Conventionally, there is no dried samen in which the properties of wheat, which is a raw material of dried somen, and carbohydrates, which are starches, are changed from α (alpha) to β (beta).

In addition, the instant udon that is currently manufactured and sold, “Maru-chan” manufactured by Toyo Suisan, and “Donbee” of Nisshin Flour Milling are made from wheat flour, which is a raw material for udon, and After adding water to starch and other raw materials to knead and make noodles, put the raw noodles in boiling water and then boil the raw noodles, as a drying means, freeze drying manufacturing method (hereinafter abbreviated lyophilized) It is currently being dried using a manufacturing method).

Furthermore, as a method of manufacturing instant noodles that are currently manufactured and sold, the raw materials for instant noodles are processed into noodles after kneading them by adding water to the raw materials such as flour and starch. Raw noodles are then placed inside edible oil heated to around 170 ° C., and the water contained in the raw noodles is dehydrated and dried inside the edible oil, and the ingredients for instant noodles The change in the properties of wheat flour and starch carbohydrates from α (alpha) to β (beta) is achieved by dehydration inside cooking oil heated to around 170 ° C and the properties of carbohydrates that are flour and starch. Is a process for producing instant noodles that is carried out simultaneously from α (alpha) to β (beta) and inside cooking oil heated for dehydration A.

The purpose is to form dry somen that can be eaten by simply putting the dry somen inside the hot water without pouring the hot water inside the boiling hot water inside the boiling hot water. To do.

The present invention cooks or boils grains such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans (hereinafter abbreviated as cereals or beans) such as soybeans, red beans, and peas. The state of carbohydrates that make up cereals, which is the state of cereals that can be eaten by simply putting cereals in the hot water without boiling inside the hot water, is changed from α (alpha) to β ( With the aim of providing a cereal that can be eaten by simply immersing the cereal in hot water or pouring hot water over the cereal by forming a cereal that has been changed to the nature of (beta) To form dry cereals that can be eaten quickly, without using boiling hot water and without using drying means such as freeze-drying as a drying means The Objective.

In order to achieve the purpose of the previous term, raw noodles in the form of raw noodles prepared by adding water to wheat flour, salt, edible vegetable oil, and starch, which are raw materials for dried somen, and kneading them into noodles are processed at a high temperature and high pressure, for example, a temperature of 120. A high temperature and high pressure kettle with high temperature and high pressure steam at around 1 degree Celsius or around 1 to 2 atmospheres, for example, high temperature manufactured and sold by Kamata Manufacturing Co., Ltd. Use raw noodle-shaped somen inside a high-pressure kettle (hereinafter abbreviated as autoclave), and use an aluminum or bamboo stick inside the autoclave as shown in FIGS. In order to prevent the raw noodle state somen from coming into contact with each other and joining into a dumpling state, the raw noodle state somen are placed inside a high-temperature and high-pressure autoclave, for example, at a temperature of about 120 ° C. One atmosphere, Is a high temperature and high pressure steam autoclave of about 2 to 3 atm. The purpose is to form dry somen by changing to (beta).

In addition, cereals such as white rice, germinated rice, brown rice, wheat and corn, and beans such as soybeans, red beans and peas (hereinafter abbreviated as cereals or beans) may be used, for example, one day or two days. Grains or beans that have been soaked in water for more than day and night, and have absorbed moisture in a saturated state in cereals or beans, are placed in an autoclave that is a high-temperature, high-pressure, high-pressure kettle. Next, the internal temperature of the high-pressure kettle, for example, the temperature is 126 ° C or higher and the vapor pressure is 1 atm or 2 to 3 atm or more is used. After heating the raw noodles or cereals that have absorbed moisture to a saturated state, the internal pressure of the high pressure kettle is then brought to an ultra-vacuum state of about minus 1 atm using a vacuum pump or other means. The internal pressure of the high-pressure pot is in a vacuum state Depressurize and take out all the steam present inside the high-pressure kettle to the outside, so that the amount of moisture contained in the raw noodles or the cereal that has absorbed moisture in a saturated state is After making the dried somen or cereal close to a completely dry state, the internal pressure of the high-pressure kettle is returned to 1 atm, which is the same as the outside, and the water content is less than 0.6%. The dried noodles or cereals are taken out from the inside of the high-pressure kettle, the residual heat is removed, sun-dried or naturally dried to dehumidify, the raw noodles noodles or cereals are heated, the raw noodles noodles raw materials or cereal carbohydrates Or changing wheat flour or starch, which is a raw material of somen, from the nature of α (alpha) to β (beta) and drying raw noodles of samen or grains that have absorbed moisture to a saturated state at the same time It is possible to immerse the dried noodles or cereals in the hot water by simultaneously forming the dried noodles or cereals that are completely dry while the noodles noodles or cereals are in hot water with hot water, It is a solution to provide a dried samen or dried cereal in a stick state that can be eaten simply by pouring hot water.
Also, as shown in Fig. 1, using raw noodles samen in an autoclave, which is a high-temperature, high-pressure high-pressure kettle, and using raw aluminum noodles or bamboo sticks, In a state where the samen is hung from the top to the bottom, put it inside the autoclave and set the internal temperature of the autoclave to, for example, a steam with a temperature of 126 ° C or higher and a vapor pressure of 1 atm, or 2 to 3 atm. After changing the properties of carbohydrate, which is the raw material of raw noodle samen, from α (alpha) to β (beta) using pressure, the internal pressure of the high pressure kettle is changed to an ultra-vacuum state of about minus 1 atm. Use a vacuum pump or other means to reduce the internal pressure of the high-pressure kettle to a vacuum state, and discharge all the steam present in the high-pressure kettle to the outside to saturate the raw noodles with samen or moisture Contains cereals absorbed into the state For example, by making the moisture content less than 0 · 6% or less to make dry samen or cereal that is almost completely dry, it is contained after returning the internal pressure of the high-pressure kettle to the same atmospheric pressure as the external pressure. Removing the dried somen or cereals whose moisture content is less than or equal to 0.6% from the inside of the high-pressure kettle to remove the residual heat, and drying the raw noodles or cereals that have absorbed moisture in a dry state. The dried noodles or cereals are heated inside the hot water by simultaneously forming the dried noodles or cereals that are completely dry while the noodles noodles or cereals are in a hot water state using hot water. It is a solution to provide a dried samen or dried cereal in a stick state that can be soaked in a bowl or eaten simply by pouring hot water.

Steamed starch and starch, which are raw materials for dried somen, are steamed at high temperature and high pressure to change from α (alpha) to β (beta), and then dried raw noodles to produce dried somen. It is possible to provide a very simple dried somen in a stick state that can be eaten by simply immersing the dried somen as a manufacturing process in hot water.

In addition, raw noodles in the form of raw noodles made by adding water to kneaded wheat flour, salt, edible vegetable oil, and starch, which are raw materials for dried somen, are processed at a high temperature and high pressure, for example, at a temperature of about 120 ° C. Difference between when steaming at high temperature and high pressure with hot noodles in a hot or high pressure kettle with high pressure of about 2 atmospheres or high pressure, and steaming at high temperature and high pressure If hot water is used and hot water is added, the viscosity of the raw noodles will increase due to the water absorption and swelling. However, there is a disadvantage that some samen stick together and become dumpling.

However, when steaming raw noodles with high-temperature and high-pressure steam, the raw noodles do not absorb moisture, and the raw noodles do not absorb moisture. Since the noodles are dehydrated and the noodles of the noodles are close to the state of the dried somen, there is an advantage that the somens stick together and do not become dumplings. When steaming raw noodles with high-temperature and high-pressure steam, steaming with high-temperature and high-pressure steam pressure using higher steam pressure and high-temperature steam pressure, By further reducing the water content, the raw noodle samen becomes closer to the water content of the dried somen, so that there is an effect that the somen do not stick together and become a dumpling.

Furthermore, after putting raw noodles in a high-temperature and high-pressure high-pressure kettle, the internal temperature of the high-pressure kettle is, for example, a steam with a temperature of 126 ° C or higher and a vapor pressure of 1 atm or 2 atm or higher. After heating the raw noodle somen using a vacuum pump, the internal pressure of the high pressure kettle is further reduced to an ultra-vacuum state of about minus 1 atm by using a vacuum pump or other means. Depressurize to a vacuum state, take out all the steam present inside the high-pressure kettle to the outside, the amount of moisture contained in the raw noodles samen or grains that have absorbed moisture in a saturated state, for example・ By reducing the internal pressure of the high-pressure kettle to 1 atm, which is the same as the outside, after making the dried somen or cereal close to a completely dry state by making it 6% or less, the water content contained is 0.6% Dried somen or cereals that have become After removing the residual heat from the inside, sun-dried or air-dried and dehumidified, the raw noodles samen or cereal is heated, the raw noodles samen raw material or the cereal carbohydrate, or the wheat flour that is the raw material of the samen Changing the property of starch from α (alpha) to β (beta) and simultaneously drying raw noodles or cereals that have absorbed moisture in a saturated state. In the state where the hot water is hot, the dry somen that is completely dry is formed at the same time, so that the dried somen can be soaked in the hot water or can be eaten simply by pouring hot water. Changing the properties of wheat flour or starch, which is a raw material for dry noodles, from α (alpha) to β (beta), Flour or starch is a an emission or moisture was absorbed to saturation cereal raw materials of noodle drying can change the nature of the α from (alpha) beta (beta). The raw noodles are even closer to the water content of the dried somen, so that the somen can be attached to each other so that they can be released into a dumpling state.

Traditionally, instant noodles and instant udon noodles, instant white rice, etc., can be eaten by simply adding white rice cooked with white rice to hot water or pouring hot water. In the case of instant noodles, dehydration inside the hot edible oil and the nature of the carbohydrate are changed from α (alpha) to β (beta). Next, as processing means in the case of instant udon, the nature of the carbohydrate is changed from α (alpha) to β (beta) inside the boiling water of raw noodle udon. Next, as a drying means, it is dried using a freeze-drying manufacturing method. Further, as a processing means in the case of instant white rice, white rice is cooked using a rice cooker, and the property of the carbohydrate is changed from α (alpha) to β (beta). Next, as a drying means, as in the case of instant udon, drying is performed using a freeze-drying method.

In addition, as described above, as a processing means when processing an instant food, it can be dehydrated and dried inside a hot edible oil or dried using a freeze-drying manufacturing method. Currently there are only a variety of drying methods. There are the following four disadvantages of the drying means described above.

(1) The disadvantage of instant noodles is that the edible oil is oxidized because it is dehydrated and dried inside the hot edible oil. Moreover, it becomes excessive in calories. Furthermore, there is a drawback that it is not possible to process instant ramen in a stick state.

(2) Disadvantages of instant udon and instant white rice are high in cost because they are dried using a freeze-drying method.

(3) The two types of drying means explained in (1) and (2) above are: instant dried sour noodles in a stick state, instant dried udon in a stick state, instant dried soba noodles in a stick state, instant dried champon noodles in a stick state It is not applicable to instant dry ramen in a stick state, instant dry spaghetti in a stick state, and instant dry macaroni (hereinafter abbreviated as instant dry somen).

(4) The two types of drying means described in (1) and (2) above are not applicable to instant cereals and instant beans.

When cereals and beans absorb water in a saturated state or are steamed at high temperature and high pressure in an autoclave, the properties of carbohydrates change from α (alpha) to β (beta). To prevent this dumpling state, there are the following six items.

(1) After putting the white rice into the autoclave and the raw noodles soy or cereals that have absorbed moisture in a saturated state, the internal temperature of the high-pressure kettle is set, for example, at a temperature of 126 ° C or higher and the vapor pressure is constant. After heating cereals that have been absorbed with saturated noodles or water in a saturated state using atmospheric pressure, or vapor pressure of 2 to 3 atmospheres or more, then the internal pressure of the high-pressure kettle is about minus 1 atm. Using a vacuum pump or other means, reduce the internal pressure of the high-pressure kettle to a vacuum state and discharge all the steam present inside the high-pressure kettle to the outside. For the purpose of always letting the white rice that has been absorbed into the saturated state or not to absorb any moisture, vibrate the white rice using a vibrator or an eccentric motor so that the white rice is always moving, Steam inside the autoclave, If it is in a vacuum, it will not be dumpling.

(2) After putting the white rice into the autoclave, the raw noodles with soy noodles or the cereal that has absorbed moisture in a saturated state, the internal temperature of the high-pressure kettle is, for example, 126 ° C or higher, and the vapor pressure is 1 atm. Or use steam of 2 atm or higher to heat raw noodles sour or cereals that have absorbed moisture in a saturated state, then set the internal pressure of the high pressure kettle to a super vacuum state of about minus 1 atm, vacuum pump or other The internal pressure of the high-pressure kettle is reduced to a vacuum state by using this means, and all the steam existing in the high-pressure kettle is discharged to the outside to absorb moisture into the saturated state or For the purpose of always letting white rice that has not been absorbed at all, blown high-pressure steam into a state where white rice is constantly moving, steamed inside the autoclave, and brought to a vacuum state, there is an effect that does not become a dumpling state .

(3) After putting the white rice into the autoclave and the raw noodles with soy noodles or cereals in which moisture is absorbed in a saturated state, the internal temperature of the high-pressure kettle is, for example, 126 ° C or higher, and the vapor pressure is 1 atm. Or, after heating the raw noodles with saturate or saturated moisture using a vapor pressure of 2 atmospheres or more, then the internal pressure of the high pressure kettle is set to an ultra-vacuum state of about minus 1 atm. Using a vacuum pump or other means, the internal pressure of the high-pressure kettle is reduced to a vacuum state, and all the steam present in the high-pressure kettle is discharged outside to absorb moisture into a saturated state. For the purpose of always leaping white rice that has not absorbed any moisture, it is in a dumpling state when high pressure compressed air is blown and white rice is constantly moving, steamed inside the autoclave, and vacuumed It will not be.

(4) Put the white rice in the ball mill shown in Fig. 3 and Fig. 4 installed inside the autoclave and rotate it at low speed. Or after heating the raw noodles soy or cereal that has absorbed moisture in a saturated state using steam of 2 atm or higher, and then setting the internal pressure of the high-pressure kettle to a super-vacuum state of about minus 1 atm. The internal pressure is reduced to a vacuum state, all the steam present in the high-pressure kettle is discharged to the outside, and moisture is absorbed in a saturated state, or white rice that has not absorbed any moisture is constantly leaping. For the purpose of steaming, steaming inside the autoclave and making it vacuum will not make the white rice into dumpling.

(5) Heat the surface of white rice, for example, around 0.1mm at a high temperature of about 300 ° C, and instantaneously heat only the surface of white rice, changing the carbohydrate properties from α (alpha) to β (beta). For the purpose of changing, for example, when the surface of white rice is heated by about 0.1 mm with a frying pan and then steamed with steam pressure and vacuumed, the white rice does not become dumpling.

(6) A company that manufactures and sells pon confectionery, which is produced by heating and expanding white rice, germ rice, and brown rice (hereinafter abbreviated as white rice), and is located in Toyofuku, Yame City, Fukuoka Prefecture 792 Esaki Food (Yes) uses white rice in a container made of cast iron or iron that can be sealed with white rice used for the purpose of producing pon confectionery. The container is heated while rotating at a low speed, and is heated from the outside of the sealed container on the average to change the property of the carbohydrate contained in the white rice from α (alpha) to β (beta). This white rice is soaked in water for more than one day or night, or white rice that has not absorbed any moisture is steamed in the autoclave inside the autoclave to change the carbohydrate properties from α (alpha) to β (beta). When the confectionery is dried in a state, the white rice has the effect of not joining into a dumpling state, just as the pon confectionery does not become a dumpling state.

(7) On the surface of white rice, germ rice, brown rice (hereinafter abbreviated as white rice), for example, salad oil is sprayed as edible oil, or white rice coated with salad oil is used at an internal temperature of, for example, about 126 ° C. After heating using steam with a vapor pressure of 0, 1 or 2 atmospheres, reducing the internal pressure of the high-pressure kettle to about minus 1 atm and making it vacuum will not turn the white rice into a dumpling.

(8) After applying salad oil on the surface of white rice as described in (7) above, change the carbohydrate properties of white rice from α (alpha) to β (beta) and steam it with steam pressure In a vacuum state, white rice has the effect of not becoming a dumpling state, so it can be used as a main raw material for instant fried rice.

In addition, when forming dried noodles in the form of instant sticks, edible flour and salt, which are raw materials for raw noodles, are used to prevent the noodles from joining and becoming dumpling. The ratio of oil (hereinafter abbreviated as salad oil) is 97% wheat flour and salt and 3% salad oil, or 95% flour and salt and 5% salad oil is used as raw material for raw noodles. Noodles are made by mixing salad oil in a certain flour and salt, adding water to the flour, salt and salad oil, and kneading. After boiling the hot noodle soup in boiling water for about 3 minutes and drying in the sun, the raw noodle somen will not be joined in the dumpling state. It is possible to form dry ramen in the form of an instant bar in which a certain flour is changed from α (alpha) to β (beta).

Furthermore, in the same manner as described above, when forming dried instant noodles of instant noodles, the raw noodles are prevented from joining and becoming dumpling for the purpose of preventing the noodles from joining. After making raw noodles using noodle flour and salt, raw oil noodles are used to form an oil film on the surface of the raw noodles, or raw noodles inside the salad oil. After using the centrifuge to remove the salad oil adhering to the surface of the raw noodles samen, or spraying the salad oil onto the surface of the raw noodles samen After boiling hot water in boiling hot noodle soup for about 3 minutes and then drying in the sun, raw noodle somen are the main ingredients of raw noodle somen without bonding into dumplings. Flour (alpha) ) From beta (it is possible to form a dry noodle instant bar state of changing the nature of the beta).

In addition, the following (1), (2), (3), (4) using Shimabara Tenobu noodles made by Imura Seimen (Masaho Imura), located at 299 Kita-Arimacho, Minamishimabara City, Nagasaki Prefecture ) And (5) were performed.

(1) Shimamura Tenobu noodles in raw noodles (hereinafter abbreviated as raw noodles or dried somen) made by Imura noodles for about 3 minutes in boiling water There was hot water. The raw noodles have a length of about 170 cm and a diameter of about 1.5 mm. The raw noodles that have boiled the raw noodles, heated in the hot water inside the hot water, grabbed the edge of the raw noodles, lifted vertically, Raw noodles can be cut from the top by their own weight.

(2) The raw noodles described in (1) above are placed in a high-temperature / high-pressure autoclave, and the internal temperature of the autoclave is, for example, 100 ° C. or higher, or 126 ° C. or higher, and the vapor pressure After steaming and heating raw noodles for 5 hours, 1 minute, 2 minutes, 3 minutes, 4 minutes, and 5 minutes inside an autoclave with a pressure of 0 atmosphere or more or 2 atmospheres or more, a high pressure kettle Reduce the internal pressure of the raw noodles to minus 0.4 atm, and the raw noodles from the inside of the autoclave are the vertical noodles of the raw noodles from the inside of the autoclave. Even if it is lifted, the raw noodles that are heated inside the autoclave for 5 types of time of 1, 2, 3, 4, and 5 minutes inside the autoclave can withstand their own weight and cut. Absent. Further, it was found that the raw noodles were heated so that they were heated so that they could not be cut even when centrifugal force was applied by holding them at the extreme end.

(3) Steam and heat in a high-temperature and high-pressure autoclave where the properties of the carbohydrates described in (2) above are changed from α (alpha) to β (beta). Raw noodles that have been changed from α (alpha) to β (beta) properties of carbohydrates, which are raw materials of raw noodles, are boiling, as described in (1) above. There was hot water for about 3 minutes inside the hot water. However, the raw noodles that have been heated with hot water in the same manner as described in (2) above can be cut even if they are swung around the end of the heated raw noodles. It became clear that it became an instant somen which is a raw noodle of raw noodles heated so strongly that the tension is not possible.

(4) The characteristics of heated raw noodles described in (2) and (3) above include the following (a) to (e).
(a) The crunch is strong.
(b) Since the water is once dried inside the boiling water, the hot water becomes cloudy and does not become cloudy even if the water is heated inside the boiling water again.
(c) Since they are crumpled, they do not join and become dumplings.
(d) Transforms into a stick-like instant noodle, a raw raw noodle of heated raw noodles that is very similar to suvageti made of rice noodles, mung beans, and durum wheat.
(e) Resistant to heat and will not boil hands with hot water for a long time.

(5) The raw noodles of raw noodles explained in (3) above are steamed and depressurized inside a high-temperature and high-pressure autoclave, and then the heated raw noodles of noodles are boiling. Raw noodles that have been heated for about 3 minutes and then hung raw noodles in the vertical direction and dried by sun drying, hot air drying, freeze drying, or other drying means How to return a stick-shaped instant somen
(a) For non-heated dishes (salad, vinegar, etc.), boil in hot water for 3 to 4 minutes, or soak in hot water for 5 to 6 minutes.
(b) In the case of cooking to be heated (hot pot, soup, fried food, etc.), boil in hot water for 2 to 3 minutes, or soak in hot water for 4 to 5 minutes.

Also, as in the case of instant noodles of raw noodles or cereals or beans as described in (1) to (5) above, grains such as white rice, germ rice, brown rice, wheat, corn, And beans such as soybeans, red beans, and peas (hereinafter abbreviated as cereals or beans), for example, white rice, cereals or cereals in which white rice, cereals or beans have absorbed water in a saturated state for one day or two nights or more. Use white beans, or white rice that does not absorb any moisture in white rice, cereals or beans, or cereals or beans (hereinafter abbreviated as white rice), saturate moisture inside a high-temperature high-pressure autoclave. Add absorbed white rice or white rice that has not absorbed any water, and the internal temperature of the high-pressure kettle is, for example, 100 ° C or higher or 126 ° C or higher, and the vapor pressure is 1 atm or 2 to 3 atm or more Use white pressure to make white rice high After heating at high pressure, the internal pressure of the high-pressure kettle is reduced to an ultra-vacuum state of about minus 1 atm, and all the steam present in the high-pressure kettle is discharged outside and returned to 1 atm. After that, take out the white rice and remove the residual heat. When the sun-dried or naturally-dried white rice is cooked again with an electric kettle, it becomes completely different from conventional cooked white rice. The features include the following features (a) to (e), similar to the instant somen described in (1) to (5) above.
(a) The crunch is strong.
(b) Because it is dry, it is ideal for grilled rice and pilaf.
(c) White rice is strong and elastic.
(d) It will be white rice that is strong against heat and will not boil even if boiled for a long time.
(e) Steaming brown rice in a high-pressure kettle, returning to 1 atm, and cooking again in an electric kettle, as in the above-mentioned white rice, makes brown rice completely different from conventional brown rice, so children and elderly people can easily You can eat.

Furthermore, as a means for forming the instant samen, cereals, or beans (hereinafter abbreviated as cereals or beans) described in (1) to (5) above, a high-temperature and high-pressure autoclave is used. Inside, white rice that has absorbed moisture in a saturated state, or white rice that has not absorbed any moisture, and the internal temperature of the high-pressure kettle is, for example, 100 ° C. or higher or 126 ° C. or higher, and the vapor pressure is 0 atm, or A vapor pressure of 1 atmosphere or 2 atmospheres to 3 atmospheres or more was applied. For example, an oven, an electric furnace, or a high-temperature hot air dryer (hereinafter abbreviated as an electric furnace) can be used without using a heating means for heating cereals or beans at a high temperature and high pressure for the internal pressure of the high pressure kettle. If you put raw noodles, dried noodles, cereals, or beans in the inside of the container, for example, use a high-pressure kettle, even if heated using an electric furnace at 100 ° C or higher or 126 ° C or higher. The properties of gluten, which is a mixture of proteins containing raw noodles, dried somen, cereals, or beans, or carbohydrates can be changed by heating. ) To (8).

As for (1), the dried noodles (hereinafter abbreviated as dry noodles) are placed in the electric furnace without using raw noodles to form instant noodles. For example, if heated to 100 ° C or higher or 126 ° C or higher, the properties of gluten, which is a mixture of carbohydrates and proteins, which are the main ingredients of dry noodles, are changed, resulting in strong crunch and extreme tension. It can form strong and dry noodles.

As for (2), if dry noodles are dried using an electric furnace, either raw noodle-like somen, or commercially available dry noodles, or dried cereals or beans, If the mixture is heated to, for example, 100 ° C. or higher or 126 ° C. or higher, wheat flour, which is a raw material for noodles, dried cereals, or carbohydrates contained in dried beans, and the properties of gluten Because it can be changed, it is much simpler than when heating using a high-pressure kettle.

As (3), brown rice is soaked in water, for example, for 1 day, 2 days, or 3 days or more, for the purpose of absorbing moisture in a saturated state. Then, the brown rice germinates (hereinafter abbreviated as germinated brown rice). Put this germinated brown rice in a high-pressure kettle or an electric furnace and heat it to 100 ° C or higher or 126 ° C or higher, for example, and dry it. It can be made. Secondly, the growth of germinated brown rice can be stopped at high temperature and high pressure. Thirdly, by bringing the germinated brown rice into a high temperature and high pressure state, the properties of carbohydrates, gluten, and other proteins contained in the brown rice are further enhanced in nutritional value and stronger in crunch. Fourthly, the GABA necessary for the growth of the human body is formed in the germinated brown rice in the germinated portion of the germinated brown rice. Fifth, by using germinated brown rice as a staple food, 20% to 30% of rice bran that refines brown rice into white rice is generated, and the rice bran that is the skin of white rice is discarded. It is a serious problem for me.

As for (4), there are conventionally commercially available bar-shaped dried noodles, bar-shaped dried udon, bar-shaped dried buckwheat noodles, bar-shaped dried champon noodles, bar-shaped dried ramen, bar-shaped dried noodles The name of the product manufactured and sold by Svaghetti or Toyo Suisan is manufactured by Maru-chan, or the name of the product manufactured and sold by Nissin Food Products is dried noodles, or by Katoyoshi Foods. Refrigerated frozen udon (hereinafter abbreviated as raw noodles, or heated noodles, or dried noodles or dry noodles), for example, at a temperature of 100 ° C or higher or 126 ° C or higher and a vapor pressure of 0 atm. After heating the dried noodles using steam pressure for 5 minutes, 10 minutes, or 15 minutes or more in the autoclave, which is a high pressure kettle of 2 atmospheres or more, the internal pressure of the high pressure kettle is minus 1. After reducing the pressure to about atmospheric pressure, The gluten, which is a mixture of proteins contained in flour, which is the main ingredient of dry noodles discharged from the high-pressure kettle, returns to atmospheric pressure, and the internal pressure of the autoclave is reduced to the inside of the high-pressure kettle with a low pressure. The nature of the noodles has changed, and firstly, even if the first end part is grabbed and shaken and a centrifugal force is applied, it is possible to obtain a dry noodle that is so strong that it cannot be cut. . Secondly, as described above, as a means for heating the dried noodles or the dried noodles, an oven or an electric furnace or high-temperature hot-air drying can be used without heating using an autoclave that is a high-pressure kettle. A machine or other heating means may be used to heat the raw noodles or dry noodles to change the carbohydrates or the mixed protein gluten properties that are the main ingredients of dry noodles.

As for (5), conventionally, as a means of producing germinated brown rice, which is generally manufactured and sold as germinated brown rice, brown rice naturally germinates when immersed in hot water around 30 ° C for about 24 hours. To do. This germinated brown rice (hereinafter abbreviated as germinated brown rice) can be filled with about 1 ton. If germinated brown rice and water are placed inside a large pot and germinated if placed inside a large pot. After boiling brown rice and water at 100 ° C and cooking, for the purpose of evaporating the water contained in the cooked germinated brown rice, dry the germinated brown rice using hot air drying or other drying means What is produced is a conventional method for producing germinated brown rice that is generally produced and sold.

(6) As described above, unlike the conventional means for producing germinated brown rice, the means for producing germinated brown rice of the present invention is about 30 hours in hot water around 30 ° C. After the brown rice is germinated by soaking, the water contained in the germinated brown rice is removed by using a centrifuge, and the germinated brown rice after removing the water is placed in an autoclave which is a high-temperature and high-pressure kettle. For example, at a temperature of 100 ° C. or higher or 126 ° C. or higher for 5 minutes, 10 minutes, or 15 minutes or longer at a vapor pressure of 0 atmospheres or more, 1 atmosphere or more, 2 atmospheres or more, 3 atmospheres or more. After steaming, the vacuum pump is used to reduce the internal pressure of the autoclave, which is a high pressure kettle, and the steam inside the autoclave is discharged, and the germinated brown rice is dried inside the autoclave, which is a high pressure kettle. Autoclay After returning the internal pressure of the atmosphere to atmospheric pressure, take the germinated brown rice out of the autoclave, expose the germinated brown rice to the outside air, remove the high temperature of the heated germinated brown rice and cool it, Germinated brown rice becomes dry.

(7) As described above, the difference between the germinated brown rice produced and sold as conventional germinated brown rice and the germinated brown rice processed using the production means of the present invention is as follows. Soaked brown rice in water, dehydrated brown rice as germinated brown rice using a centrifuge, and then steamed using high-temperature and high-pressure steam pressure, so the germinated brown rice contains water content Very small amount. Second, steaming is performed using high-pressure steam pressure inside an autoclave, which is a high-pressure kettle. For example, the temperature is 100 ° C or higher, 126 ° C or higher, 150 ° C or higher, or 200 ° C or higher. Steaming using high-temperature and high-pressure steam pressure under different conditions, the germinated brown rice can be steamed to a very soft state using high-pressure steam pressure. Thirdly, since the internal pressure of the autoclave, which is a high-pressure kettle, is evacuated, all the steam present inside the autoclave, which is a high-pressure kettle, can be discharged to the outside. When it is taken out, the germinated brown rice is dried only by heating the high temperature contained in the germinated brown rice. Fourth, since the internal temperature of the autoclave, which is a high-pressure kettle, can be sterilized at a high temperature and high pressure for 20 minutes or more at 121 ° C. or higher, all bacteria and viruses can be killed.

(8) As described in the above (1) to (7), the application of the processing means for germinated brown rice includes grains such as wheat, corn, straw, and straw, or soybeans, red beans, peas Peanuts and other beans (hereinafter abbreviated as cereals or beans) in the same manner as the germinated brown rice production means described above, for example, one day, two days, three days or more, cereals, or Contains beans, saturated moisture, cereals or beans, germinated cereals, or germinated cereals, or sprouted beans, germinated cereals, or germinated beans After removing the moisture, the germinated brown rice is put into an autoclave, which is a high-temperature and high-pressure kettle, for example, 0 atmospheres or more, 1 atmosphere or more, 2 atmospheres or more, or 3 atmospheres or more. Germination using steam pressure above or above 126 ° C After steaming the cereals or beans, the internal pressure of the autoclave, which is a high pressure kettle, is reduced using a vacuum pump to discharge the steam inside the autoclave, and the autoclave When heat is removed from the germinated cereals, or germinated beans, the germinated cereals or germinated beans are dried germinated cereals or germinated It becomes legumes.

Also, using a double-structured vacuum dryer as shown in Fig. 6, where the location is 100 Shiratake-cho, Sasebo City, Nagasaki Prefecture 4 and the company name is manufactured and sold by Nagaishi Engineering Link Co., Ltd. , Raw noodles, or dried noodles, or raw noodles, or dried udon, or dried noodles, or raw noodle spaghetti, or dried spaghetti, or raw noodles , Or dried noodles, or raw noodle ramen, or dried ramen, or dried macaroni, or raw macaroni (hereinafter, abbreviated, dried samen, or raw noodle somen), Or germinated brown rice, or germinated soybeans, or germinated red beans, or germinated peas, or germinated beans such as peanuts (hereinafter abbreviated as cereals or beans) When the autoclave, which is a double-structured high-temperature and high-pressure kettle, which also serves as a vacuum dryer, is used at the same time as the autoclave as shown in FIG. Since there is no steam inside the autoclave, which is a high-pressure kettle, simply dry dried samen, germinated brown rice, cereals, or beans are heated at high temperature and high pressure, and at the same time, the vacuum state is reduced to a negative pressure. Thus, there is an effect that can be vacuum-dried.

Further, in the case of raw noodles with raw noodles or raw noodles in the autoclave, which is a high temperature and high pressure kettle having a double structure as shown in FIG. If, for example, the temperature is 126 ° C. or higher and the vapor pressure is 2 to 3 atm, the outer part (A) and the inner part (P) of the autoclave, which is a high-temperature and high-pressure kettle having a double structure in FIG. Circulate high-temperature and high-pressure steam in the middle part (Q), and put the raw noodles samen or raw noodles inside the autoclave which is a high-temperature and high-pressure kettle with a double structure. First, the outer periphery of the autoclave Heat from. Secondly, when the internal pressure of the autoclave is set to a vacuum state of −1 atm, and in the case of raw noodles, for example, when the temperature is 126 ° C. or higher and the heating time is heated in a vacuum state for 5 minutes, No samen has the effect of becoming a transparent dry somen. In the case of raw noodle udon, when the temperature is 126 ° C. or higher and the heating time is heated for 20 minutes in a vacuum state, the raw noodle udon has the effect of becoming transparent and dry udon.

In addition, the inside of the autoclave, which is a high-temperature and high-pressure kettle having a double structure shown in FIG. 6 as described above, is heated in the hot water boiling raw noodle udon. Heat and dry raw noodles, such as udon with hot water, such as Toyo Suisan, manufactured and sold by Maruchan, Nisshin Foods, and Dondogee. Manufactured and sold by Tadashi Noodles or Katoyoshi Foods, boiled and boiled boiled udon noodles, or the company name is 3776-14 Hisayama-cho, Ashiya-gun, Fukuoka The raw material is made using wheat flour, salt and modified starch, the name is udon with hot water (hereinafter abbreviated, udon with hot water, heated udon, or udon with hot water, Or hot udon with hot water) Put it inside the autoclave, heat the boiled udon using high-temperature and high-pressure steam, and reheat it. When heated again at a high pressure, boiled udon has the effect of becoming transparent boiled udon. The noodle soup, or the noodles of raw noodles, or the noodles in the dry stick state. Invented and discovered that raw noodles, raw noodles, or dried noodles are glossy, transparent, strong in the back, strong in the crunch, and applied with centrifugal force. This is the reason why it cannot be cut even if it is swung around.

In addition, the boiled udon described above is put in the autoclave that also serves as a vacuum dryer, which is a high-temperature and high-pressure kettle having a double structure, as shown in FIG. 6, for example, a vacuum of around −90 kPa. In the state shown in FIG. 6, the intermediate portion between the high-temperature and high-pressure tank of the outer part (A) of the autoclave which is a high-temperature and high-pressure pot having a double structure and the inner part (P) of the autoclave which is a high-temperature and high-pressure pot ( Circulating high-temperature and high-pressure steam inside Q), boiled udon is put inside the autoclave, which is a high-temperature and high-pressure kettle with a double structure, and first, heating is performed from the outer periphery of the autoclave. Second, if the internal pressure of the autoclave is set to a vacuum state of around −1 atm, and boiled udon is used, for example, if the temperature is 126 ° C. or higher and the heating time is 15 minutes for heating, Boiled udon has the effect of becoming transparent boiled udon.

The characteristics of the boiled udon noodles shown in FIG. 1 and FIG. 6 described above, which are boiled udon in the autoclave, which is a high-temperature and high-pressure kettle, are heated again at a temperature of 126 ° C. or higher, for example. In addition, even if the end portion is grabbed and shaken to apply centrifugal force, there is an effect that it is possible to make boiled udon with strong tension that cannot be cut. Secondly, it has the effect of making boiled udon with a very strong crunch.

Furthermore, in the autoclave which is a high temperature and high pressure kettle shown in FIG. 1 and FIG. 6 above, raw noodles samen, raw noodle udon, raw noodles, raw noodle champon (hereinafter abbreviated, 1 and 6 are placed in an autoclave, which is a high-temperature and high-pressure kettle, as shown in FIGS. 1 and 6, and high-temperature and high-pressure, for example, a temperature of 100 ° C. or higher, or 126 ° C. With the above, after the vapor pressure is 0 atm, 1 atm, or 2 to 3 atm or more, the vapor pressure is reduced or steamed at a high temperature and high pressure, When the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle shown in FIG. 6, is reduced to a vacuum of minus 1 atm, water is mixed into the flour, which is the main raw material for raw noodle somen or raw noodle udon. Knead and knead, raw noodles Or in the interior of the noodle raw materials raw noodles, it bubbles very small air a large amount mixed. The extremely small air bubbles mixed in the raw noodle soup or raw noodle udon reduce the internal pressure of the autoclave shown in FIGS. It is the first to reduce the pressure to the vacuum state or to heat, and the second is to reduce the vacuum state to minus 1 atm. A small air bubble will expel raw noodles or raw noodles from the inside of raw noodles or raw noodles into the autoclave, which is a high-temperature and high-pressure kettle. Inside the autoclave, which is a high-pressure kettle, heat the raw noodles with noodles or raw noodles in a vacuum state, or heat the raw noodles in a vacuum state, or after heating, minus One atmosphere When vacuum is applied, the dry stick-like soum or dry stick-like udon has a strong, crunchy, glossy, transparent dry stick-like samen or clear dry stick-like udon There is an effect to be completed.

Further, the autoclave that is a high-temperature and high-pressure kettle as described above and shown in FIGS. 1 and 6 is heated again, and at the same time, the internal pressure of the autoclave that is a high-temperature and high-pressure kettle is reduced to minus 1 atm. When the pressure is reduced to a vacuum, water is mixed into the flour, which is the main ingredient of boiled udon, and when kneaded and kneaded, a large amount of extremely small air bubbles are mixed inside the ingredient of the boiled udon. The extremely small air bubbles mixed inside the boiled udon reduce the internal pressure of the autoclave, which is a high-temperature and high-pressure kettle shown in FIGS. 1 and 6, to a vacuum of minus 1 atm. Or, heating is the first, and second, the pressure is reduced to a vacuum of minus 1 atm, and boiled udon contains extremely small air bubbles inside the boiled udon from the vacuum By expelling the inside of the autoclave, which is a high-pressure kettle, as a result, the boiled udon is heated in a vacuum state inside the autoclave, which is a high-temperature, high-pressure kettle in a vacuum state, or after heating, minus 1 atm. When it is in a vacuum state, it has the effect of having a firmness, strong crunch, good gloss, and a transparent dried stick-shaped samen or transparent boiled udon.

Moreover, inside the autoclave which is the high temperature and high pressure kettle shown in FIG. 1 and FIG. 6 described above, raw noodles, raw noodles, dried noodles, dried Boiled udon noodles, raw noodles boiled noodles with hot water, manufactured and sold by Katoyoshi Foods Co., Ltd. or Ichishinka Foods Co., Ltd. Udon made from raw noodles that have been boiled and dried, such as boiled noodles made by Taudon, Maru-chan, the product name manufactured and sold by Toyo Suisan, or Donbee, the product name produced and sold by Nissin Foods. (Short for short, raw noodles, raw noodles, dried udon noodles) For this purpose, the auto as shown in FIG. 1 and FIG. When it is put in the inside of the clave and heated, for example, at a temperature of 126 ° C. or higher, and reduced to a vacuum of minus 1 atm, it is extremely small in the production stage for producing raw noodle udon or dried udon. Air bubbles are mixed in. When the raw noodles or dried udon noodles containing very small bubbles are heated at a temperature of 126 ° C. or higher, and reduced to a vacuum of minus 1 atm, the raw noodles are dried or dried. Very small air bubbles contained in the cooked udon are expelled from the inside of the raw noodle udon or dried udon into the vacuum. The raw noodles noodles or dried udon noodles contain very small air bubbles that are expelled from the inside of the noodles noodles or dried udon into vacuum, so Invented and discovered a phenomenon in which the noodle udon noodles or the noodles in a dry stick state are mixed with water into the flour and kneaded and kneaded to increase the density volume of the flour to an extreme value. Raw noodles, raw noodles, or dried udon noodles are glossy, transparent, strong in the back, strong in the crunch, and can be cut even if they are swung with centrifugal force It is the reason that cannot be done.

FIG. 1 shows a vertical cross-sectional view in which a raw noodle samen C having a length of about 170 cm is suspended from an aluminum rod B or a bamboo rod B inside an autoclave A which is a pressure vessel. . FIG. 2 shows a plan view in which a raw noodle samen C having a length of about 170 cm is suspended from an aluminum rod B or a bamboo rod B inside an autoclave A which is a pressure vessel. Figure 3 shows a ball mill with holes smaller in diameter than cereals and beans. FIG. 4 shows a side view of a ball mill in which a hole having a diameter smaller than that of cereals and beans is formed on the side surface of the ball mill containing cereals or beans having moisture absorbed in a saturated state. FIG. 5 shows a front view of a ball mill in which a hole having a diameter smaller than that of cereals and beans is formed on the front surface of the ball mill containing cereals or beans having moisture absorbed in a saturated state. It is a high-temperature and high-pressure kettle with a structure that allows high-temperature and high-pressure steam to pass through the outer part (A) of the autoclave, which is a dual-structured high-temperature and high-pressure kettle, and the intermediate part (Q) of the inner part (P). FIG. 6 shows a longitudinal sectional view of the autoclave having a heavy structure.

Raw noodles in the form of raw noodles made by adding water to wheat flour, salt, edible vegetable oil, and starch, which are the raw materials for dried somen, and kneading them into raw noodles, are heated at high pressure and high pressure, for example, at a temperature of about 120 degrees Celsius. Or, put the raw noodle state soyen inside the high-temperature / high-pressure kettle of high temperature / high pressure steam of about 2 atmospheres, steam it at high temperature / high pressure, and characterize the carbohydrates contained in the flour and starch, α ( After changing the property from (alpha) to β (beta), the raw noodles are dried, and the dried somen is formed as a manufacturing process for producing dried somen. By changing the properties of wheat flour and starch, which are raw materials for dried somen, from α (alpha) to β (beta) Example 1 is to provide dried somen.

After putting the raw noodles in the autoclave, which is a high-temperature and high-pressure vessel, the internal temperature of the high-pressure kettle is, for example, 126 ° C or higher and the vapor pressure is 1 atm or 2 atm. After heating the raw noodle soup using steam, the internal pressure of the high pressure kettle is further reduced to an ultra-vacuum state of about minus 1 atm using a vacuum pump or other means. Reduce the pressure to a vacuum state, take out all the steam present inside the high-pressure kettle to the outside, the amount of moisture contained in the raw noodles samen or grains that have absorbed moisture in a saturated state, For example, by reducing the internal pressure of the high-pressure kettle to 1 atm, which is the same as the outside, after making the dried samen or cereal close to a completely dry state by making it less than 6%, the water content contained is Dried somen or less than 6 percent After removing the cereal from the inside of the high-pressure kettle and dehumidifying it by drying it in the sun or drying it naturally, the raw noodles or the cereals are heated, and the raw noodles or the cereal carbohydrates or semen Changing raw wheat flour or starch from α (alpha) to β (beta) properties and simultaneously drying raw noodles samen or grains that have absorbed moisture in a dry state It can be eaten just by pouring hot water or by pouring hot water in the hot water by simultaneously forming the hot water with hot water, but forming the dried dry somen at the same time. Changing the raw flour or starch, which is a raw material for dry noodles, from α (alpha) to β (beta), characterized by providing a bar-shaped dried somen , Dry raw noodles or dried cereals that have absorbed moisture; change the flour or starch, which is the raw material of the somen, from α (alpha) to β (beta) to provide a bar-shaped dried somen This is referred to as Example 2.

Hot water boiling or boiling cereals such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans such as soybeans, red beans, peas (hereinafter abbreviated as cereals or beans) The state of carbohydrates that make up cereals, which is the state of cereals that can be eaten by simply putting cereals in hot water without boiling inside, the nature of α (alpha) to β (beta) Of the carbohydrates that make up dry cereals, providing cereals that can be eaten by simply immersing the cereals in hot water or pouring hot water over the cereals Example 3 is to provide dried cereals and beans by changing the properties from α (alpha) to β (beta).

As shown in Fig. 1, using raw noodles samen C in an autoclave, which is a high-temperature and high-pressure kettle, and raw noodles samen using an aluminum bar B or bamboo bar B, In the state where the noodle somen C is hung from the top to the bottom, put it inside the autoclave, and set the internal temperature of the autoclave, for example, the temperature is 126 ° C or higher, the vapor pressure is 1 atm, or 2 to 3 atm. Using the above steam pressure, after changing the properties of hydrocarbons, which are raw materials for raw noodles, from α (alpha) to β (beta), the internal pressure of the high-pressure kettle exceeds minus 1 atm. In a vacuum state, the internal pressure of the high pressure kettle is reduced to a vacuum state through a pipe E that is connected to the vacuum pump and depressurizes the inside of the autoclave to a vacuum state by using a vacuum pump or other means. Steam present inside Dried soy noodles that are almost completely dry by making the amount of moisture contained in the cereals that have been made to the outside and all of the raw noodles or cereals that have absorbed moisture in a saturated state After making the cereals, return the internal pressure of the high-pressure kettle to the same atmospheric pressure as the outside, and then remove the dry somen or cereals containing less than 0.6% of the moisture content from the inside of the high-pressure kettle to remove the residual heat. Removing and removing the raw noodles or cereals in which moisture has been absorbed in a dry state at the same time, while the raw noodles or cereals are hot in hot water, completely By simultaneously forming dry soy or cereals that are dried, the dried somen or cereals in a stick state that can be eaten simply by pouring hot water or pouring hot soy or cereals in hot water And Example 4 to provide the formation of a 燥穀 acids.

Inside the high-temperature, high-pressure high-pressure kettle, saturate-absorbed cereals, rice cake, white rice, germinated rice, brown rice, wheat, corn, and other cereals, and soybeans, red beans, peas, and other beans As shown in FIGS. 3, 4, and 5, the inside of the autoclave A 1 at a high temperature and high pressure is used for the purpose of preventing adhesion and steaming when steamed using high steam pressure. A ball mill in which a hole is formed in the side wall of the ball mill K that is charged with steam inside the autoclave A is used. Alternatively, a hole N is formed in the front part of the ball mill as shown in FIG. 5, and a very small ceramic ball L is put in the ball mill K together with grains and beans O that have absorbed saturated moisture. Use with rotating roll M at low speed. Or, after heating the raw noodle soup using steam having a temperature of 126 ° C. or higher and a steam pressure of 1 atm or 2 atm or higher, then, Reduce the internal pressure of the high-pressure kettle to a vacuum by using a vacuum pump or other means to bring the internal pressure to an ultra-vacuum state of about minus 1 atmosphere, and remove all the steam present inside the high-pressure kettle. Take out the amount of moisture contained in the raw noodles or the cereals that have absorbed moisture in a saturated state, and remove the remaining soy or cereal O from the inside of the high-pressure kettle. And removing the raw noodles or dried cereals that have absorbed moisture in a dry state, while the raw noodles or cereals are completely hot while using hot water, Dried dried samen By forming a cereal simultaneously, or the dried noodle or cereal immersed inside the hot water, and Example 5 to provide a dry noodle or dry cereal bar ready to be eaten just pour hot water.

The present invention is a rod-shaped dried somen, rod-shaped dried udon, rod-shaped dried buckwheat noodles, rod-shaped dried champon noodles, rod-shaped dried ramen, rod-shaped dried spaghetti, and dried macaroni (hereinafter abbreviated, Flour, which is a raw material of dried somen that is in a state in which it can be eaten by simply putting the dried somen into the hot water without boiling in the boiling hot water. By providing dry somen that changes the properties of carbohydrates that are starches from α (alpha) to β (beta) properties, it is possible to form dry somen that can be eaten simply by soaking it in hot water. Because it is intended, it can be widely used in instant foods.

Further, the present invention cooks or boiles grains such as white rice, germinated rice, brown rice, wheat, and corn, and beans such as soybeans, red beans, and peas (hereinafter abbreviated as grains or beans). Without boiling in the hot water, just put the cereal in the hot water, you can eat the cereal, the state of the carbohydrates that make up the cereal, from α (alpha) to β (beta) The dry cereal is characterized by providing a cereal that can be eaten by simply immersing the cereal in hot water or pouring hot water over the cereal by forming cereals that have been changed to properties Since it can be used for processing dried cereals whose carbohydrate properties are changed from α (alpha) to β (beta) properties, it can be widely used in instant foods.

In addition, instant bar-shaped dry noodles, instant bar-shaped dried udon, instant bar-shaped dried soba noodles, instant bar-shaped dried champon noodles, instant bar-shaped dried ramen, instant bar-shaped dried spaghetti, and instant bar-shaped Dried macaroni (hereinafter abbreviated as instant dried somen), or grains such as white rice, germ rice, brown rice, wheat and corn, and beans such as soybeans, red beans and peas (hereinafter abbreviated as cereals or beans) Can be eaten by simply putting the cereal in the hot water without cooking it in the boiling hot water, or it can be widely used as an instant food processing technology is there.

A Pressure vessel outside the autoclave, which is a high-pressure vessel
B Aluminum stick, bamboo stick, or wooden stick
C Raw noodles
D Pipe for blowing high-pressure steam
E Pipe connected to a vacuum pump to reduce the pressure inside the autoclave to a vacuum state.
F Drain valve
G Autoclave lid
H Welded part
I Valve that shuts off the vacuum pump
J End plate made of iron plate
K ball mill
L Ceramic ball
M rotating roll
N small hole for blowing steam into the ball mill
O Grain or beans P Pressure vessel Q that forms a high-temperature and high-pressure autoclave inside the autoclave (A) that is a high-temperature and high-pressure kettle Double-structured autoclave with a gap through which high-temperature and high-pressure steam passes

Claims (7)

Raw noodles in the form of raw noodles made by adding water to wheat flour, salt, edible vegetable oil, and starch, which are the raw materials for dried somen, and kneading them into raw noodles, are heated at high pressure and high pressure, for example, at a temperature of about 120 degrees Celsius. Or put the raw noodle-shaped somen inside the high-temperature and high-pressure kettle of high-temperature and high-pressure steam of about 2 atmospheres, steam it at high temperature and high pressure, and change the hydrocarbon properties of wheat flour and starch from α (alpha) to β After changing to the nature of (Beta), by drying the raw noodles and forming the dried somen as a manufacturing process for producing dried somen, you can eat it just by soaking it in hot water A method for processing dried noodles, wherein the properties of wheat flour and starch, which are raw materials for dried somen, are changed from α (alpha) to β (beta), Place. Hot water that cooks or boils grains such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans such as soybeans, red beans, and peas (hereinafter abbreviated as grains or beans) It is the state of cereals that can eat cereals just by putting cereals in hot water without boiling inside, and the properties of hydrocarbons constituting cereals are changed from α (alpha) to β (beta) The dry cereal is characterized by providing a cereal that can be eaten by simply immersing the cereal in hot water or pouring hot water over the cereal by forming cereals that have been changed to properties And a device for processing dried cereals in which the properties of carbohydrates are changed from α (alpha) to β (beta). After putting raw noodles in a high-temperature and high-pressure kettle, next use the internal temperature of the high-pressure kettle, for example, steam with a temperature of 126 ° C or higher and a vapor pressure of 1 atmosphere or 2 atmospheres or more. Then, after heating the raw noodles, the internal pressure of the high pressure kettle is further reduced to an ultra-vacuum state of about minus 1 atm using a vacuum pump or other means, and the internal pressure of the high pressure kettle is evacuated. The amount of water contained in the raw noodles samen or cereal that has absorbed moisture in a saturated state is reduced, for example, After making the dried somen or cereals almost completely dry by setting it to 6% or less, after returning the internal pressure of the high-pressure kettle to 1 atm, which is the same as the outside, the water content is less than 0.6% The dried somen or cereals inside the high-pressure kettle After removing the residual heat, drying the sun or natural drying, and dehumidifying the raw noodles, the raw noodles or cereals, the raw noodles raw materials or cereal carbohydrates, or the wheat flour or starch that is the raw material of the noodles Changing the property from α (alpha) to β (beta) and simultaneously drying raw noodles or cereals that have absorbed moisture in a dry state. In addition, by forming a dry somen that is completely dry while still having hot water, you can immerse the dried somen in hot water or just pour hot water so that you can eat it in a stick state Changing the flour or starch, which is a raw material for dry noodles, from α (alpha) to β (beta), Processing method of dry cereal of changing the nature of the raw materials in a flour or starch of cereal imbibed saturated alpha (alpha) beta (beta), and its device. Grains such as rice bran, rice bran, white rice, germinated rice, brown rice, wheat, corn, and beans such as soybeans, red beans, peas (hereinafter abbreviated as cereals or beans), Grains or beans that have been soaked in water and have absorbed moisture in the cereals or beans are absorbed into the autoclave, which is a high-temperature, high-pressure, high-pressure kettle, soaked raw noodles in a saturated state or moisture. After adding the cereals or beans, the temperature of the high-pressure kettle is set, for example, using a steam pressure of 126 ° C. or higher and a vapor pressure of 1 atmosphere or 2 atmospheres or more, After heating, next, the internal pressure of the high pressure kettle is reduced to an ultra-vacuum state of about minus 1 atm, and the internal pressure of the high pressure kettle is reduced to a vacuum state using a vacuum pump or other means. All of the steam present inside After taking out the raw noodles and the amount of water contained in the cereals that have absorbed moisture in a saturated state, for example, by making it less than or equal to 0.6%, the dried noodles or cereals that are almost completely dry are obtained. After returning the internal pressure of the high-pressure kettle to 1 atm, which is the same as the outside, remove the dried somen or cereals whose water content is less than 0 · 6% from the inside of the high-pressure kettle to remove the residual heat. When dehumidified by sun-drying or natural drying, raw noodles samen or cereal is heated, and raw noodles samen raw materials or cereal carbohydrates, or wheat flour or starch that is a raw material for somen, is changed from α (alpha) to β (beta ) And changing the properties of the raw noodles or drying the grains that have absorbed moisture in a saturated state at the same time, the hot noodles were heated using hot water. It is possible to soak a dried somen in a hot water or form a stick so that it can be eaten just by pouring hot water by simultaneously forming a dry somen that is completely dry while being in a state. The wheat flour or starch which is a raw material of dry noodles is characterized by changing the property of α (alpha) to β (beta), and the raw material of cereals which has absorbed raw noodles samen or moisture in a dry state Alternatively, a method and apparatus for processing dried cereals in which starch is changed from α (alpha) to β (beta) properties. Use raw noodles samen in an autoclave, which is a high-pressure and high-pressure kettle, and raw noodles with aluminum or bamboo sticks. In the state of hanging from the top and hanging, put it inside the autoclave and set the internal temperature of the autoclave, for example, the temperature is 100 ° C or
Using a vapor pressure of 126 ° C. or higher and a vapor pressure of 0 atmospheric pressure or higher, or 1 atmospheric pressure, or 2 atmospheric pressure to 3 atmospheric pressure or higher, the properties of carbohydrates, which are raw materials for raw noodles, are changed from α (alpha) to β ( After changing to the nature of (beta), the internal pressure of the high-pressure kettle is reduced to a vacuum state by using a vacuum pump or other means, and the internal pressure of the high-pressure kettle is reduced to an ultra-vacuum state of about minus 1 atm. By taking out all the steam present in the kettle to the outside, and reducing the amount of moisture contained in the raw noodles samen or cereals that have absorbed moisture to a saturated state, for example, less than or equal to 0-6% , Dried somen or cereals that are almost completely dry, and then the internal pressure of the high-pressure kettle is returned to the same atmospheric pressure as the outside. To remove residual heat The noodles of the noodles or the grains that have absorbed moisture in a dry state are dried at the same time, and the noodles of the noodles or cereals are completely in hot water using hot water, It is characterized by forming dry dried somen or cereals in the form of a stick that can be eaten by simply immersing them in hot water or by pouring hot water by simultaneously forming dried dried somen or cereals. Processing method and apparatus thereof. Noodles were made by adding moisture to wheat flour and salt, and putting the raw noodles in a high-temperature, high-pressure autoclave, the internal temperature of the autoclave is, for example, 100 ° C or higher, or 126 ° C or higher, After steaming and heating raw noodles for about 5 minutes in an autoclave with a vapor pressure of 0 atm or more, or 2 atm or more, the internal pressure of the high pressure kettle is reduced to a vacuum of about minus 1 atm. After the internal pressure of the autoclave is returned to the same pressure as the external pressure, the raw noodle somen that came out of the autoclave are grabbed and lifted in the vertical direction. Never endure and cut. Furthermore, a processing method and apparatus for making a dry ramen in a rod state with a tension that is so strong that it cannot be cut even when a centrifugal force is applied by swinging around the endmost part. Steaming the raw noodle soup described above in a high-temperature, high-pressure autoclave and heating it to change the properties of carbohydrates, the raw material for raw noodles, from α (alpha) to β (beta) If the dried somen in the state of a stick changed into boiled water in boiling water, for example, for about 3 minutes, the nature of the dried somen in the form of a stick is the same as above. Even if you apply a centrifugal force by grabbing and swinging, you can make a dry ramen with a rod that is so strong that it cannot be cut. Method and apparatus for processing a dry ramen