JP2017018001A - Manufacturing method of macaroni - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide macaroni having reduced boiling time and the same appearance, texture and flavor after boiling as conventional macaroni.SOLUTION: A noodle string of macaroni is formed by a method including: a forming step of rolling a dough with twin rolls to form a strip-shaped noodle strip; a rolling step of rolling the noodle strip to a strip shape having predetermined width and thickness by the twin rolls; a cutting-out step of cutting out the rolled noodle strip longitudinally in a moving direction during moving to make many noodle strings; a cutting step of cutting the cut noodle strings into a predetermined length; and a drying step of drying the cut noodle strips.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a method for producing macaroni and the macaroni produced thereby. The macaronis referred to in this specification and claims are dried noodles, which are also called dry pasta as described later, and are so-called boiled and dried immediately after production in restaurants and the like. Distinguished from raw pasta.

  So far, macaroni has been added to Japan Agricultural and Forestry Standard (JAS standard). “In this standard,“ macaroni ”means adding water to deyuram wheat semolina or ordinary flour and adding or not adding eggs and vegetables to this. This refers to a product that has been extruded from a macaroni molding machine under high pressure, then cut and aged and dried. Is defined. According to Non-Patent Document 1, according to the standard survey results of macaronis, “macaronis are dried noodles after adding water to the raw wheat flour, kneading and extruding from a macaroni molding machine at high pressure. The raw material used is different in flour, manufacturing method, etc. By changing the mold when extruded from the extruder at high pressure, various shapes such as linear, cylindrical and shell-shaped are made. The macaronis are classified into “macaroni”, “spaghetti”, “vermicelli”, and “noodles” according to the form of the product. Furthermore, as a production method, generally go through the steps of “raw flour → adjustment and weighing → water mixing (eg eggs and vegetables depending on the product) → kneading → extrusion / molding → cutting → aging drying → weighing / packaging” Has been explained. From these descriptions, macaroni is synonymous with what is also called dry pasta.

Also in Patent Document 1, although it is named here as extruded pasta, a dough obtained by mixing water by adding water to deyuram wheat semolina is extruded to form noodle strings, which are then dried to obtain dry noodles. It is described.
As described above, in the conventional macaronis, it has been an indispensable condition to extrude the dough.

JP 2014-217342 A

Distributed on the website of the Agricultural, Forestry and Fisheries Consumption Safety Technology Center (FAMIC) on August 9, 2012 at the center training room at the “Draft Committee for Confirmation of Japanese Agricultural Standards for Macaroni” Article of the published document “Document 6: Results of Standard Survey on Review of Japanese Agricultural Standards (Macaroni)”. The website address of the committee is as follows. (Http://www.famic.go.jp/event/sakuseiiinnkai/kekka/food/20120809kekkam.html)

However, the conventional molding by extrusion of macaroni is performed by extruding the dough from the die (mold) by applying high pressure to the dough in the cylinder in the extruder, so the dough depends on the shape and size of the die. It is formed into a cross-sectional shape and extruded. For this reason, since the dough structure becomes dense due to the high pressure applied to the dough, and this is dried and hardened, there is a problem that it takes a long time to eat macaroni.
Therefore, the present invention has the same appearance (shape, color, gloss, etc.), texture (hardness, crunchiness, elasticity, etc.) and flavor (fragrance, taste, etc.) as conventional macaroni, and takes time to eat when eating. The present invention provides a method for producing macaroni that is significantly shortened compared to conventional ones, and macaroni produced thereby.

In the embodiment of the present invention, when producing macaroni, a noodle strip forming step of forming a strip by rolling a dough with a pair of rolls, and a predetermined width and thickness with the pair of rolls of the noodle strip A rolling step of rolling the strip into a strip shape, a cutting step of longitudinally cutting the rolled noodle strip in the moving direction and cutting it into a number of noodle strings, and a cutting step of cutting the cut noodle strings into a predetermined length The noodle strings are formed by a method including the above, and extrusion molding is not used for forming the noodle strings.
In the drying step after the cutting step, hot air may be blown from the outside into the basket in a state where the noodle strings are housed in a basket having a hole through which the hot air can pass.
Moreover, the temperature of the said hot air shall be 90-120 degreeC, and it can dry until the moisture content of a noodle string will be 9-11 weight% with this hot air.

According to the present invention, the noodle band structure is not unnecessarily increased because the noodle strip rolling and noodle strip cutting are used for forming the noodle strings without using extrusion. Therefore, it is possible to obtain macaroni having the same appearance, texture and flavor as conventional macaroni and having a boiled time when eating significantly reduced compared to the conventional macaroni.
Further, when noodle strings are housed in a basket and dried, a large number of baskets are continuously formed into a conveyor shape, whereby the drying operation can be continuously performed, thereby enabling continuous production of macaroni.

  In addition, when drying the noodle strings with hot air of 90 to 120 ° C., the moisture in the noodle strings evaporates and evaporates within a short time with this hot air, so when the moisture evaporates in the noodle strings Innumerable fine holes are formed, and hot water easily penetrates into the noodle strings through the fine holes when the noodle strings are boiled. Moreover, since the temperature of the hot air does not exceed 120 ° C, the noodle strings do not become too hard. Further, in addition to not using the above-mentioned extrusion molding, it is possible to contribute to shortening the time further by shortening the formation of fine holes by drying and the point that the noodle strings are not too hard.

Explanatory drawing which shows each process in embodiment of a method. Explanatory drawing which shows the state of the noodle strings from a cutting process to a loosening process. Explanatory drawing which shows the relationship between the cutting blade of a cutting-out process, a noodle strip, and a noodle string. (A) is the cross-sectional enlarged view in the XX line of FIG. 3, (b) is the elements on larger scale of (a). The cross-sectional enlarged view in the same position as Fig.4 (a) at the time of using another cutting blade. (A) is a top view which shows an example of the basket except a lid, (b) is a perspective view of the whole basket which expressed the lid transparently.

Next, an embodiment of the invention of this method will be described. In this embodiment, macaronis are obtained by going through the following steps in the following order. The steps and their order are described in FIG.
(Dough making process)
First, create a dough. In this embodiment, 100% of deyuram wheat semolina is used as the dough raw material powder, but it is preferable to use 90% to 100% of deyuram wheat semolina. The reason is that if it is less than 90%, the hardness does not appear, that is, the aldente as macaroni is insufficient, so it is preferably 90% or more, more preferably close to 100%, and more preferably 100%. Is most preferred. When the semolina of deyuram wheat is 90% or more and less than 100%, other types of flour can be used as surplus flour.

  However, it is preferable that the semolina of deyuram wheat is 90 to 100% as described above. However, it is a combination of macaroni raw materials as defined in the JAS standard, has the aldente, and can maintain the connectivity during rolling. If possible, the blending ratio of deyuram wheat semolina and other flours is not limited to the above. Therefore, in the present invention, the meaning of the raw material flour mainly composed of deyuram wheat semolina refers to itself when deyuram wheat semolina is 100%, and deyuram wheat when deyuram wheat semolina is less than 100%. The amount of semolina is greater than that of the extra flour, and the raw wheat flour is obtained by using other types of flour as the extra flour.

This powder is used at room temperature. In this embodiment, water of 5 to 40 ° C., preferably 10 to 30 ° C., is added at a rate of 25 to 35% by weight to raw material powder using 100% deyuram wheat semolina. The relationship between the water temperature and the amount of water added is that when the water temperature is low, the amount of water is increased, and when the water temperature is high, the amount of water is decreased, and the dough temperature is maintained in the range of 20 to 40 ° C. Normally, the tap water stored in the tank is used as it is without adjusting the water temperature. Therefore, when the water temperature is in the range of 5 to 40 ° C, the amount of water added is adjusted within the above range according to the water temperature. When the water temperature is not within this range, the water temperature is adjusted and used within this range. The dough temperature is particularly preferably 20 to 40 ° C, and most preferably 25 to 30 ° C. If the amount of water exceeds 35% by weight, the dough becomes too soft after the subsequent rolling step, and is not suitable. If it is less than 25% by weight, the dough is not connected after the rolling step, and this cannot be adopted.
Add 1.5 wt% salt as an additive to the above raw material flour. This is because it contributes to flavoring macaroni, and the upper limit can be added up to 2.0% by weight. Of course, the salt may not be added.

Next, the raw material powder is stirred. This agitation is carried out with an agitator for 5 minutes under atmospheric pressure to distribute water as uniformly as possible throughout. Thereafter, the mixture is further stirred for 15 minutes while the inside of the stirrer is decompressed. This ensures a uniform distribution of water. Stirring may be performed without reducing the pressure, but moisture uniformity can be achieved in a short time by reducing the pressure. This is because the gap between the powder and the water becomes smaller due to the pressure drop, and the water is evenly distributed to every corner between the powder particles.
The stirrer used for this stirring is configured so that the inside is connected to a vacuum device and each part of the device can withstand the following reduced pressure state, and the one developed by the applicant is used. The pressure reduction is performed close to an absolute vacuum within a mechanically possible range of −80 kPa or more. By this stirring, moisture is evenly distributed between the particles of the powder, and the dough becomes a “soft” or “okara” shape, and gluten is generated in the dough.

(Noodle belt forming process)
A rough noodle band is formed by passing the dough little by little between a pair of rolls to form a band. When the dough that has been agitated and "okara" is passed between the rolls little by little, the dough is stretched and spread continuously in a band shape. At this stage, even though it is strip-like, there are some gaps, etc., so it does not become enough strip-like, so use two pairs of rolls to make two strips of noodle strips in parallel. Then, the two noodle strips are combined to form a single noodle strip by supplying them to a pair of rolls in a state where they are stacked.
If the dough produced in the dough producing process can be made into a noodle strip having a predetermined thickness with no gap between the first rolls, the above-described composite is not necessary. In that case, a pair of rolls may be used in the noodle band forming step.

(Noodle strip rolling process)
The noodle strips formed on one sheet are sequentially rolled by a pair of rolls. For example, 5 rolls are prepared in a row, and noodle strips that pass continuously through each roll are rolled little by little between each roll so that the gluten of the dough is not destroyed and a predetermined width and thickness are set. Rolled into a strip. The number of sets of rolls used in this step can be increased or decreased depending on conditions such as the thickness of the noodle strip.

(Cutting process)
The noodle strip 1 rolled in the rolling process is shown in FIG. For convenience of explanation, FIG. 2 schematically shows from the top to the bottom from the cutting step to the drying step of this embodiment. Line 2 is very different from the actual product.
In the cutting process, the noodle strip 1 is vertically cut in the moving direction to cut out a large number of noodle strings 2 having a specific cross-sectional area. The cross section of the noodle strings 2 may be a square or a rectangle, but since many spaghetti of the macaroni in particular have a circular cross section or a shape close thereto, a cutting blade 3 having a cross section similar to this is used.

As shown in FIG. 4A, in this embodiment, the noodle strings 2 are cut into a hexagonal cross section. The external appearance of the cutting blade 3 is formed by continuously forming a plurality of convex blades 32 protruding in a flange shape on the outer periphery of each pair of parallel main bodies 31 and a plurality of concave blades 34 having a smaller diameter and the same thickness in the axial direction. The body 32 has a body in which the convex blades 32 of the main bodies 31 are engaged with each other.
If the thing of this embodiment is seen in detail, as shown in Drawing 4 (b), convex blade 32 will be constituted by two large diameter blades 32a and 32b and spacer 32c smaller in diameter between these. The A small-diameter concave blade 34 is interposed between the convex blades 32. Similarly, as shown in FIG. 4B, the concave blade 34 includes small-diameter blades 34a and 34b having a smaller diameter than the large-diameter blades 32a and 32b, and a spacer 34c having a smaller diameter therebetween. . The large-diameter blades 32a and 32b and the small-diameter blades 34a and 34b have inclined surfaces directed to the spacers 32c and 34c as shown in the outer peripheral portions forming the blade edges. These large-diameter blades 32a and 32b, spacer 32c, small-diameter blades 34a and 34b, and spacer 34c are made of discs and are integrally fitted on a rotating shaft (not shown), but the outer periphery of the rod-shaped main body 31 is cut. Each blade may be formed.

The two main bodies 31 thus configured are in a parallel state, and the cutting blade 3 is configured by inserting the convex blades 32 between the other convex blades 32 and engaging the convex blades 32 with each other. The convex blade 32 of one main body 31 faces the concave blade 32 of the other main body 31, and the noodle band 1 passing through the rotating cutting blade 3 is cut out to become the noodle strings 2. The noodle band 1 is cut by the crossing of the convex blades 32 to form the noodle strings 2, and the noodle strings 2 are pushed between the convex blades 32 into the concave blades 34 of the other party, and the large-diameter blades 32a and 32b and the small-diameter blades. It is pressed by 34a, 34b and cut into a hexagonal cross section. After the noodle strings 2 are cut out, they become a circular shape or a cross-sectional shape close to a circular shape by an action such as a restoring force of the dough.
Here, the meaning that the cross-sectional shape of the noodle strings 2 is nearly circular means that the consumer recognizes that the noodle strings 2 have a circular cross-section with normal attention when cooking or eating pasta. It does not mean a shape obtained by strictly measuring the noodle strings 2 to such an extent that they can be recognized by using a magnifying glass or the like.

The cutting blade 3 shown in FIG. 5 is formed by cutting out the cross-sectional shape of the noodle strings 2 from the beginning, and is surrounded by the main body 31 and the flange-shaped convex blade 32 on the outer periphery between the main bodies 31 in an engaged state. This is an embodiment in which the space 33 is circular. Thereby, the noodle strings 2 have a circular cross section from the beginning of cutting. In FIG. 5, the thickness of the noodle strings 2 is shown larger than that in FIG.
Here, the total cross-sectional area of a large number of the spaces 33 between the convex blades 32 is within a range in which the noodle band 1 passes through the cutting blade 3 (that is, within the width dimension of the noodle band 1 in the cutting blade 3). 1 is equal to the cross-sectional area. By adjusting the width and thickness of the noodle strip 1 by rolling the dough with the roll in the rolling step, the cross-sectional area of the noodle strip 1 can be made to coincide with the total cross-sectional area of the space 33 of the cutting blade 3.

(Width adjustment process)
In this way, a large number of noodle strings 2 having the same cross-sectional shape and cross-sectional area are cut out in parallel, placed on a conveyor (not shown), and sent to the next process as it is. Here, the noodle strings 2 are divided into a plurality of noodle strings 21 by dividing the row of noodle strings 2 by a specific width. Thereby, it can divide into the group 21 of the noodle strings of the specific fixed number. In the width adjusting mechanism 4 in FIG. 2, the noodle strings 2 are divided into a plurality of groups 21, and gaps 22 are formed between the groups 21. In this figure, the noodle strings 2 from the convenience of explanation until the start of the loosening process are represented by one line, and the number of the noodle strings 2 shown in the figure is also less than the actual one for convenience of explanation. Here, the number of the noodle strings 21 and the number of the noodle strings 2 in one group are the conditions such as the width of the noodle band 1, the cross-sectional area of the noodle strings 2, and the length dimension of the noodle strings 2 to be cut in a subsequent process. In FIG. 2, for convenience of explanation, these are represented for convenience. Therefore, the group 21 of noodle strings 2 does not have to be three rows, and if the noodle strings 2 of one group 21 are formed in the entire width of the noodle strip 1, the noodle strings 2 need to be aligned by the width aligning step. There is no.
In addition, the width alignment mechanism 4 should just divide the noodle strings 2 flowing in a parallel state in a wide range by a specific width and divide the divided portions into a plurality of noodle strings groups 21 by moving in the width direction. . As the width adjusting mechanism 4 of FIG. 2, a wedge-shaped guide 41 is arranged to distribute the flowing noodle strings 2 to the left and right. In addition, the guide 41 can be vibrated to the left and right so that it is closer than the width of the guide 41.

(Cutting process)
A large number of noodle strings 2 are placed on the conveyor in the longitudinal direction of the noodle strings 2 with gaps 22 formed between the groups 21 in a state where the plurality of groups 21 are aligned in the width adjusting mechanism 4. The noodle strings 2 of each group 21 are simultaneously cut by a cutter 5 at a certain position during the movement. Since the noodle strings 2 always move at the same speed, and the cutting is always performed at the same time interval, the cut noodle strings 2 are the same in the parallel group 21 and also in the group 21 that moves back and forth in time. Cut to length.

In FIG. 2, among the noodle strings 2 cut by the cutter 5 and moved to the next process, a gap 23 is formed between the front and rear noodle strings 2. This is because it is expressed so that it can be visually understood that 2 is cut, and the front and rear noodle strings 2 are moving at the same speed. There is no gap 23 between the two. However, when the gap 23 is formed between the front and rear noodle strings 2, the speed of the conveyor on the downstream side from the cutter 5 may be made faster than that on the upstream conveyor.
Since the noodle strings 2 of each group 21 cut as described above have the same raw material, number, cross-sectional area, and length, the amount of noodle strings 2 determined by these conditions is the same in each group 21. Be the same. Therefore, if the same drying is performed in the subsequent drying step, the noodle strings 2 of each group 21 become the same amount of products. For this reason, it is not necessary for the macaronis manufactured in this embodiment to measure the amount of the product using a measuring device before packaging the product in the manufacturing process. Therefore, smooth continuous production of macaroni becomes possible. Each group 21 of the noodle strings 2 is a unit of packaging such as one serving or two servings.

(Unraveling process)
The cut noodle strings 2 of each group 21 are put into the basket 6 for each group 21 and loosened. After the noodle strings 2 are cut out, the noodle strings 2 are moved in a straight line state even if they are narrowed and cut, but in this embodiment, the noodle strings 2 are moved into a container-like basket having a diameter smaller than the length of the noodle strings 2 in the subsequent drying step. 6 and dry. For this reason, the noodle strings 2 are put in the basket 6 in this loosening process, and the noodle strings 2 are made into an indefinite curve. In FIG. 2, in the part of the loosening step, the state before the noodle strings 2 are put in the basket 6 and before the loosening is displayed. In this state, the noodle strings 2 are not evenly distributed in the basket 6, but in the loosening step, the noodle strings 2 are then evenly distributed in the basket 6. The method is performed by applying air pressure to the noodle strings 2 in the basket 6 or by inserting an object and stirring. This is the loosening process.

  The reason for drying in the basket in the drying process is that the drying process can be carried out by continuous work, and the noodle strings 2 are made to have the above-mentioned curve shape rather than being kept in parallel with each other. This is to prevent the wires 2 from sticking to each other. That is, when the noodle strings 2 are arranged in parallel, the noodle strings 2 are in line contact with each other, whereas when the noodle strings 2 are in an uneven curve, the noodle strings 2 are in point contact. The contact area of the line contact and the point contact is theoretically zero, but the noodle strings 2 tend to be in surface contact due to the properties of the noodle strings 2. For this reason, the actual contact area is reduced in the point contact state than in the line contact state. Also, the drying efficiency is higher when there is a gap between the noodle strings 2. For this reason, the noodle strings 2 are loosened in order to prevent sticking between the noodle strings and further improve the drying efficiency, and the gaps are formed as evenly as possible between the noodle strings 2.

  The basket 6 is a container having holes so that hot air can be blown from the outside to the internal noodle strings, and an example thereof is shown in FIG. FIG. 6A is a diagram in which three basket main bodies 61 are arranged and fixed to a frame 62. Three basket main bodies 61 are used in correspondence with the fact that the noodle strings 2 are grouped in three rows in the example of FIG. Each basket body 61 has a cylindrical peripheral wall 61a having a low height and a large number of holes that are uniformly opened (FIG. 6A shows only a part of the large number of round holes in the bottom 61b. ) It has a container shape composed of a bottom 61b, and three basket bodies 61 are welded in parallel in one frame 62.

A lid 63 is attached to the frame 62 by a hinge 64 so as to be opened and closed as shown in FIG. One lid 63 covers three basket main bodies 61, and the basket main body 61 and the lid 63 constitute the basket 6. In FIG. 6B, the lid 63 is shown as transparent so that the entire structure of the three sets of baskets 6 can be understood. Although the lid 63 is not shown in the drawing, a large number of holes are formed uniformly in the same manner as the bottom 61b of the basket body 61, and the basket 6 is configured so that the inside of the basket 6 can be ventilated up and down in a closed state. .
A stopper 65 is attached to the lid 63. The stopper 65 is engaged with the frame 62 to keep the lid 63 closed, and conversely, the lid 63 can be opened by releasing the engagement. By using such a set of three baskets 6 that are endlessly continuous like a slat conveyor, it is possible to perform continuous processing in the loosening step or the next drying step.

It should be noted that other means may be employed as means for enabling the lid 63 to be opened and closed with respect to the basket body 61. For example, a large number of basket main bodies 61 may be continued in a conveyor shape, and a large number of lids 63 may also be continued in a conveyor shape so that the distance between the two is brought into contact with or separated from each other while running in parallel at the same speed. . The contact state is a state in which the lid 63 is closed, and the separation state is a state in which the lid 63 is opened.
Thus, in the example of FIG. 2, the noodle strings 2 are cut in a state where the groups 21 of the noodle strings 2 are arranged in three rows, and the noodle strings 2 of each group 21 remain in units of 21 groups while forming the cut groups 21. In each basket 6, the above-described unraveling is performed.

(Drying process)
In the drying process, the noodle strings 2 are dried by allowing the basket 6 subjected to the above-described unraveling to pass through the drying apparatus. In the basket 6, one unit of the noodle strings 2 forming the group 21 is housed in an uneven curve, and as much gap as possible is formed between the noodle strings 2. A conveyor comprising a series of baskets 6 passes through the inside of the casing of the drying apparatus. Inside the casing, hot air is blown toward the basket 6 of the conveyor, so that the noodle strings 2 in the basket 6 are removed. dry.

  A basket having a volume ratio such that the weight of the group 21 of noodle strings 2 after drying (that is, the product weight) is 4.0 to 5.0 cc / g is used. The volume ratio refers to a value obtained by dividing the basket volume (cc) by the product weight (g). The hot air blown to the noodle strings 2 in the basket 6 may be blown alternately from above and below as the conveyor advances. In particular, when hot air is blown upward from the bottom so as to counter the gravity applied to the noodle strings 2 at the beginning of drying, the gap between the noodle strings 2 in the basket 6 can be widened to allow the wind to pass therethrough. As a result, the noodle strings 2 are not crushed by gravity as originally put in the basket 2, but the gap between the noodle strings 2 is widened up and down so that moisture can easily escape from the entire group of noodle strings 2. Instead of a lump, it expands and expands as if it had expanded.

  Since the noodle strings 2 are in the basket 6, even if the group 21 of the noodle strings 2 expands, the outer periphery of the noodle strings 2 is restricted by the basket. Formed in shape and size. Further, the wind speed is controlled so that the noodle strings are not biased to one side in the basket 6 by the wind pressure. Here, after the noodle strings 2 are dried to such an extent that their shape is not restored by their own weight, uniform drying is performed by changing the wind direction from top to bottom. In addition, even if it is not the method of changing a wind direction up and down as mentioned above, you may make it change by reversing the direction of the basket 6 up and down, always blowing up wind.

The ratio of the apparent volume of the group of noodle strings 21 to the volume of the basket 6 is set in the range of the ratio so that the distance between the noodle strings is uniform and optimally formed during drying. . The optimal amount with an even interval means that the amount of gap for evenly spreading the hot water around the noodle strings 2 when the macaroni is boiled is evenly distributed within the group 21 of noodle strings 2. . In addition, when the difference in density between the noodle strings 2 in the group of noodle strings becomes small, there is no rough portion of the noodle strings 2 even if an external force is applied to the noodle strings after the post-process and commercialization. Breakage can be prevented.
The temperature of the hot air for drying is in the range of 90 to 120 ° C. If it is less than 90 ° C, the noodle strings are often broken when boiled, resulting in poor product quality. It can be presumed that this is because the gelatinization phenomenon of starch cannot sufficiently proceed, and the viscosity is insufficient and the connection of the noodle strings at the time of boiling is insufficient. On the other hand, if the temperature exceeds 120 ° C, the noodle strings are too hard when boiled, and the time required for boiling increases as in conventional macaronis.

  The wind speed of the hot air is in the range of 5 to 10 m per second. However, when the hot air is blown from below, the distribution of the noodle strings 2 in the basket is as follows, that is, between the noodle strings 2 as described above. The structure of the basket and the noodle strings 2 are arranged so that the noodle strings expand as a result of the gap between the noodle strings expanding in the vertical direction and expanding so that the noodle string density is as uniform as possible in the basket. The wind speed is set within the above range according to the conditions such as the amount. When the hot air is blown down from the top, it may be the same as when it is blown up, but it may be set at another wind speed within the above range in consideration of conditions such as drying efficiency.

  The drying time is set until the moisture content of the noodle strings becomes 9 to 11% by weight. The drying may be in the range of 9 to 11% by weight, but 10% by weight is optimal. The time for the moisture content of the noodle strings to be 10% by weight is experimentally determined in advance depending on the structure of the basket 6, the thickness, amount and moisture content of the noodle strings 2 accommodated in the basket 6, and the temperature and speed of the hot air. And dry for that time. If the moisture content is less than 9% by weight, drying is excessive and the cooking time increases, so it is not appropriate. If the moisture content exceeds 11% by weight, the storage activity deteriorates because it approaches the value of the water activity in which microorganisms propagate. It is not appropriate.

Since the noodle strings are dried by hot air of 90 to 120 ° C, the moisture in the noodle strings evaporates and evaporates within a short time, and the noodle strings are formed with countless fine holes through which the moisture evaporates. Is done. For this reason, when boiling noodle strings, hot water easily penetrates into the inside of the noodle strings through the fine holes, so that the boiling time is shortened. Thus, as described above, the noodle band is formed by rolling, cutting, and cutting the noodle band without extruding the noodle string, and the hot air drying is a synergistic effect that shortens the cooking time. Can be realized.
In addition, since the surface of the noodle strings becomes glued (vitrified) due to the hot air drying of the noodle strings, the noodle strings are less likely to stick together when boiled, and the elution of starch is suppressed when boiled. Hot water turbidity is reduced.

(Packaging process)
The dried noodle strings are packaged and commercialized.
(Comparison with conventional extrusion molding)
Here, it is as follows when this embodiment and the conventional extrusion molding are compared. In other words, for fabric that is pressed toward the die in the cylinder for extrusion molding, the movement speed of the fabric is between the part near the cylinder center and the part near the cylinder inner surface due to the frictional resistance of the cylinder inner surface. However, the portion closer to the inner surface of the cylinder tends to be slower in passing through the die than the portion closer to the center of the cylinder. For this reason, when the noodle strings extruded from the dice are cut at a certain timing, the length and thickness of the noodle strings cut at the same time vary. In particular, it sometimes happens that foreign matters such as seeds mixed in the raw material powder block some holes in the die (a part of the many holes forming the mold). Although the amount of extrusion does not change, the number of holes in the die decreases, so the speed at which the dough passes through each hole increases. For this reason, when the noodle strings are cut at a constant timing, the length of the noodle strings cut increases as the number of dice clogging increases. For this reason, the noodle strings after drying are not uniform in length and the commercial value is lowered, or it is necessary to add a cutting process again to unify the length.

  On the other hand, in order to solve this problem, before cutting the extruded noodle strings into commercial lengths (often 20-30 cm, for example, a specific length of 25 cm, for example), For example, a method of cutting to a length of 250 cm after being cut into a length of 250 cm, suspending it on a bag or the like and drying it is also employed. However, in this case, since the noodle strings are hung from the cocoon or the like in an undried state, there is a problem in that the weight of the lower portion of the suspended noodle strings is increased and the upper portion is elongated and thinned. When commercialized, the noodle strings will vary in thickness.

  For this reason, in conventional macaronis that extrude noodle strings, the thickness (cross-sectional area) and length of the noodle strings that are formed are not easily uniform. In addition to the need for a confirmation process, automation and mass production become difficult, and even if the amount is sufficient, the thickness may be different between noodle strings in the same package. On the other hand, since the macaronis manufactured in this embodiment are manufactured through the noodle strip forming process to the drying process instead of extrusion, the noodle strings have the same thickness and length. Since it is composed of several noodle strings, there is no problem with the extrusion molding. For this reason, in the method of the above embodiment, the weighing step can be omitted, the production efficiency can be improved, the production can be automated and mass-produced easily, and the thickness of the noodle strings can be made uniform. Contributes to quality improvement.

(First embodiment)
The inventor used 2500 g of deyuram wheat semolina as the raw material powder, and did not use other raw material powders. Therefore, the following spaghetti was made using 100% deyuram flour. At this time, the ambient room temperature was 23.5 ° C., the ambient humidity was 62.2%, 875 g (35% by weight) of 21.6 ° C. water was added to the wheat flour at 22.5 ° C., and 37. 5 g (1.5 wt%) was added and stirred. Stirring was performed at normal pressure for 5 minutes, and then the inside of the mixer was decompressed (closed to an absolute vacuum within a mechanically possible range at −80 kPa or more) for 15 minutes to obtain a dough.
The dough was sequentially passed between five pairs of rolls and rolled to form a 1.1 mm thick noodle strip, and then the noodle strings were cut with a cutting blade shown in FIGS. The cutting blade had a spacing of 1.50 mm between the convex blades, and the noodle strings having a hexagonal cross section shown in FIG. 4 were cut out. Next, the noodle strings 2 were cut into a length of 250 mm to form a group of noodle strings. This group of noodle strings weighed 65 g and served one serving.

This group of noodle strings for one serving was stored in a basket. The noodle strings were housed after being bent into an irregular curve by hand. The basket is substantially the same as that shown in FIG. 6 and has a stainless steel container main body and a lid that can be opened and closed. The hot air can pass vertically. The dimensions of the basket are a planar circle with an internal diameter of 100 mm, an internal height of 28 mm, and a volume of 219.9 cc. The noodle strings placed in the noodle strings were evenly distributed by manually loosening them so that the gaps between the noodle strings were as uniform as possible.
In this state, hot air of 7 m / s was blown on the basket at 90 ° C. for 16 minutes. At first, the basket was sprayed from the bottom to the top for 2 minutes, and then the basket was rotated up and down and sprayed from the bottom to the top for 2 minutes.

The group of noodle strings (spaghetti) for one serving thus obtained was a flat circular lump with a diameter of 100 mm and a thickness of 28 mm, the diameter of the noodle strings was 1.50 mm, the water content was 10%, and the weight was 49 g. Conventionally, noodle strings (extruded) are linearly wrapped and packaged so that a predetermined amount forms a bundle. The group of noodle strings in this embodiment is a circular lump as described above. Is different from the conventional one. On the other hand, the color and gloss of the noodle strings exhibited an indistinguishable appearance from conventional products.
When some of these finished products were put in boiling water and the time was measured with a boil, the one with a boil time of 3 minutes was the optimum boil. Tasting this boiled rice without adding any seasoning, and adding olive oil and tasting it with the surface attached to the surface of the noodles, the hardness is indistinguishable from conventional products, The texture was crunchy and elastic.

(Second embodiment)
In this example, a noodle string having a diameter of 1.66 mm was produced after drying using a cutting blade having a convex blade spacing of 1.66 mm. Other conditions and methods were the same as those in the first example, and the time for the finished product was measured with a hammer. Even when this was tasted, the texture was the same as that of the conventional product as in the finished product of the first example.
In both examples, there was a difference of 0.16 mm in the thickness of the noodle strings, but it was found that there was no difference in boiled time and a short time of 3 minutes in both cases. The reason for this is that noodle strips are rolled, cut out, formed by cutting without using extrusion to form the noodle strings, and dried by the hot air to form numerous fine holes in the noodle strings. It can be estimated that the temperature of the hot air does not exceed 120 ° C.

On the other hand, when the relationship between time and the thickness of the conventional product was tested, the following results were obtained.
For product A, type spaghetti and thickness 1.3 mm, the boiled time described in the packaging was 4 minutes, but the core was firm when 4 minutes passed after putting the noodle strings in boiling water. The boil did not go up with the optimal boil until the boil time was 6 minutes.
For product B, type spaghetti and thickness of 1.4 mm, the boiled time described in the packaging was 5 minutes, but the core was firm after 5 minutes had passed after putting the noodle strings in boiling water. The boil did not go up with the optimum boil until the boil time was 7 minutes.
As a result, it has been found that the finished product according to both the embodiments can be made more quickly than the conventional spaghetti, and the texture is the same as the conventional product.

DESCRIPTION OF SYMBOLS 1 Noodle strip 2 Noodle strip 21 Noodle strip group 22 Gap between groups 3 Cutting blade 31 Cylindrical main body 32 Blade 33 Space 4 Alignment mechanism 41 Guide 5 Cutter 6 Basket

The present invention also relates to the production how of macaroni class. The macaronis referred to in this specification and claims are dried noodles, which are also called dry pasta as described later, and are so-called boiled and dried immediately after production in restaurants and the like. Distinguished from raw pasta.

However, the conventional molding by extrusion of macaroni is performed by extruding the dough from the die (mold) by applying high pressure to the dough in the cylinder in the extruder, so the dough depends on the shape and size of the die. It is formed into a cross-sectional shape and extruded. For this reason, since the dough structure becomes dense due to the high pressure applied to the dough, and this is dried and hardened, there is a problem that it takes a long time to eat macaroni.
Therefore, the present invention has the same appearance (shape, color, gloss, etc.), texture (hardness, crunchiness, elasticity, etc.) and flavor (fragrance, taste, etc.) as conventional macaroni, and takes time to eat when eating. in comparison with the prior art to provide a manufacturing how greatly shortened macaroni acids.

In addition, when drying the noodle strings with hot air of 90 to 120 ° C., the moisture in the noodle strings evaporates and evaporates within a short time with this hot air, so when the moisture evaporates in the noodle strings Innumerable fine holes are formed, and hot water easily penetrates into the noodle strings through the fine holes when the noodle strings are boiled. It is also not name that noodle because the temperature of the hot air does not exceed 120 ° C is too hard. Before SL may contribute to shortening of the additional boiling time in addition to not using the extrusion molding in that is not too hard formation and the noodle strings of fine holes according to the drying.

A lid 63 is attached to the frame 62 by a hinge 64 so as to be opened and closed as shown in FIG. One lid 63 covers three basket main bodies 61, and the basket main body 61 and the lid 63 constitute the basket 6. In FIG. 6B, the lid 63 is shown as transparent so that the entire structure of the three sets of baskets 6 can be understood. Although the lid 63 is not shown in the drawing, a large number of holes are formed uniformly in the same manner as the bottom 61b of the basket body 61, and the basket 6 is configured so that the inside of the basket 6 can be ventilated up and down in a closed state. .
A stopper 65 is attached to the lid 63. The stopper 65 is engaged with the frame 62 to keep the lid 63 closed, and conversely, the lid 63 can be opened by releasing the engagement. With that is continuous in an endless manner as in such triplets of multiple sets of slats conveyor basket 6 allows a continuous processing in the loosening step and the next drying step.

Claims (4)

A process for producing dough that stirs by adding water and other additives as necessary to raw flour made mainly of deyuram wheat semolina,
Forming the noodle strip by rolling the dough with a pair of rolls to form a strip; and
A rolling step of rolling the noodle strip into a strip having a predetermined width and thickness by a pair of rolls;
A cutting process in which the rolled noodle strip is vertically cut in the moving direction and cut into a large number of noodle strings while moving,
A cutting step of cutting the cut noodle strings into a predetermined length;
A method for producing macaroni, comprising a drying step of drying the cut noodle strings.   The method for producing macaroni according to claim 1, wherein in the drying step, the noodle strings are dried by blowing hot air into the basket from the outside in a state where the noodle strings are accommodated in a basket having a hole through which the hot air can pass.   The method for producing macaroni according to claim 2, wherein the hot air is dried at a temperature of 90 to 120 ° C until the moisture content of the noodle strings becomes 9 to 11% by weight. Macaronis produced by the method according to any one of claims 1 to 3.

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