JP2017060427A - Production method of raw noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce raw noodles, cookable excellently even in the case of a short cooking time, and having soft and crisp texture.SOLUTION: In a production method of raw noodles, a dough produced by adding kneading water to precursor powder and by kneading it by a conventional method is extruded by an extruder under a normal pressure to produce noodle strips, and the produced noodle strips are rolled so as to have a prescribed noodle thickness within twice, preferably rolled to the prescribed noodle thickness only once.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing raw noodles.

  As a method for producing raw noodles in machine-made noodles, kneaded water is added to the raw material powder and kneaded with a mixer or the like to make a noodle dough, a rough noodle band is produced by a shaping roll, and this is combined to form a noodle band Is generally rolled into a predetermined noodle thickness by rolling with a rolling roll a plurality of times, and a noodle strip is cut out with a cutting blade roll to form a raw noodle string. At this time, it is said that rolling with a rolling roll is preferable to gradually reduce the thickness of the noodle so as not to damage the gluten structure by applying an excessive force to the dough. It is said that it is necessary to increase (see Non-Patent Document 1 pages 62-65).

  On the other hand, a technique different from the usual rolling method has been proposed (for example, Patent Document 1).

  Patent Document 1 produces high-quality udon with less rough skin, good appearance, excellent smoothness and viscoelasticity, good texture, and excellent resistance to boiled rice. For the purpose of producing good and economical production, it was adjusted by adding no salt or adding 1% by weight or less to flour mainly composed of wheat flour having a crude protein content of 8 to 10% by weight. When the noodle raw material is kneaded and extruded into a noodle strip under reduced pressure, the extruded noodle strip is subjected to strong rolling treatment in two stages, and in the first rolling treatment, 10 to 35% of the thickness of the extruded noodle strip The technique regarding the manufacturing method of the udon which performs strong rolling so that it may become, then performs a rolling process of the latter stage, and cuts into noodle strings or other cuts is described. In this method, it is described that the number of rolling can be reduced by improving the viscoelasticity by strong pressure and performing strong rolling, but there is no description about shortening the time by reducing the number of rolling. Moreover, when the raw noodles produced by this method were eaten by boiling, cooking took time and the texture was strong.

  In general, raw noodles have a good cooking time compared to cooked noodles such as boiled noodles, but take a long time to cook, and there is a growing need for raw noodles that can be cooked in a short time. The raw noodles produced by the method of Patent Document 1 are based on the need for noodles having a viscoelastic texture, but on the other hand, the noodles have a soft and crisp texture with increasing age. There is a growing need for

“New book of Men” revised in 2003, Food Industry Newspaper Co., Ltd. Japanese Patent No. 3881121

  An object of the present invention is to produce raw noodles that are cooked well even with a short cooking time, are soft and have a crisp texture.

  When the inventors of the present invention are conducting research on rolling and formation of a gluten structure, it is possible to bind the gluten structure by repeatedly performing a roll process used for rough noodle band shape, composite, rolling, etc. The extension of the roll in the traveling direction was promoted, and this was considered to be the cause of not only enhancing the elasticity of the texture but also suppressing the alpha conversion of the noodles during cooking. Therefore, making noodle strips with an extruder such as an extruder under normal pressure so as not to give as much direction of gluten binding or extension as possible, and further reducing rolling by rolls, it is good even for short time cooking The present inventors have found that raw noodles that are cooked and soft and have a crisp texture can be produced.

  That is, a dough prepared by adding kneaded water to the raw material powder and kneading the dough by a conventional method is extruded by an extruder under normal pressure to prepare a noodle strip, and the prepared noodle strip is transferred to a predetermined noodle within two times. It is a method for producing raw noodles, which is rolled to a thickness and cut out the noodle strip by a cutting blade roll.

  Furthermore, it is preferable to roll the produced noodle strip to a predetermined noodle thickness at a time.

  According to the present invention, raw noodles that are cooked well even with a short cooking time, are soft, and have a crisp texture can be produced.

The present invention will be described below. However, the present invention is not limited to the following description.
In addition, the kind of raw noodles manufactured in this invention is not specifically limited, Usually, what is known in this technical field may be used. For example, udon, soba, Chinese noodles, pasta and the like can be mentioned.

1. Raw Material Formulations Raw raw noodle materials can be used for the raw noodles according to the present invention. That is, as the raw material powder, flour such as wheat flour, buckwheat flour, and rice flour, and various starches such as potato starch, tapioca starch, and corn starch may be used alone or in combination. As the starch, raw starch, pregelatinized starch, processed starch such as acetylated starch, etherified starch and crosslinked starch can be used. Further, in the present invention, various dyes such as salt and alkali agents, various thickeners, noodle quality improvers, edible oils and fats, carotene pigments, alcohols, organics, etc. Preservatives such as acids can be added. These may be added together with the raw material powder as a powder, or dissolved or suspended in kneading water and added.

2. Dough Production The dough production method according to the present invention may be performed according to a conventional method. That is, it is only necessary to mix the noodle raw material powder and the kneading water with a batch mixer, a flow jet mixer, or the like so as to uniformly mix, and it is sufficient to prepare a soft dough. At this time, since the formation of the gluten structure is promoted when the kneading time is increased, it is preferable to carry out in a short time so that the noodle raw material powder and the kneading water are uniformly mixed so that the gluten structure is not excessively formed.

  In addition, if there is a lot of hydration due to kneading water, the dough becomes dumpling, not only making subsequent noodle band preparation and rolling difficult, but also promoting the formation of a gluten structure, and the pressure during noodle band preparation by an extruder described later This is not preferable because the gluten structure becomes stronger and the texture becomes elastic. The preferred amount of water added by the kneading water depends on the temperature of the dough, but it is preferable to add water so that the noodle band moisture is 25 to 45% by weight, more preferably 25 to 40% by weight.

3. Noodle strips are prepared using the prepared dough. As a method for preparing the noodle strip, the noodle strip is prepared by extruding under normal pressure using an extruder such as an extruder so that the gluten is not oriented as much as possible. At this time, if the noodle band is pushed out under reduced pressure, the noodles become too dense, so it takes time for the moisture to penetrate into the noodle strings during cooking, not only the cooking time is lengthened, but also the texture is elastic. Is not desirable because Further, in a normal noodle band preparation method in which a rough noodle band is prepared with a shaping roll, and then two or more soup noodle bands are stacked and passed again through the shaping roll, the gluten structure is obtained by repeating the roll treatment. Since the bonding of the noodle strips becomes stronger and the direction of extension appears, the penetration of water into the noodle strings during cooking is the same as the noodle strips extruded under normal pressure, but the cooking time takes time and the texture is also good. Elasticity comes out.

4). Rolling, cutting and then rolling the produced noodle strip to a predetermined noodle thickness within 2 times using a rolling roll. If the number of rolling exceeds 3, the bonding of the gluten structure at the time of rolling and the extension in the roll traveling direction proceed, so that the texture becomes elastic and the cooking time becomes longer. It is particularly preferable to roll to a predetermined noodle thickness at a time. A noodle strip having a predetermined noodle thickness is cut with a cutting blade roll to form noodles, thereby producing raw noodles.

8). The raw noodles produced in other processes can be chopped into wheat flour, sago starch, oxidized starch, etc., cut to a specified length, packaged in a bag, and circulated at room and low temperatures as “raw noodles”. it can.
The prepared raw noodles are boiled, steamed, fried, semi-dried, dried, frozen, etc., and processed into "boiled noodles", "steamed noodles", "half-steamed noodles", "fried noodles", "dry noodles" , "Frozen noodles" and "instant noodles".

  As described above, a dough prepared by adding kneaded water to the raw material powder and kneading the dough by a conventional method is extruded by an extruder under normal pressure, and the prepared noodle strip is produced within 2 times. By rolling to a predetermined noodle thickness and cutting out the noodle strip with a cutting blade roll, it is possible to produce raw noodles that are cooked well even with a short cooking time and that are soft and have a crisp texture.

Hereinafter, the present embodiment will be described in more detail with reference to examples.
Example 1
Mix 900g of wheat flour and 100g of starch, add 370ml of kneaded water in which 20g of salt, 0.5g of phosphate and 1g of polymerized phosphate are dissolved, and knead it for 3 minutes with a normal pressure high speed mixer. A dough was made. The water content of the dough at this time was 36.5% by weight.

  The prepared dough was extruded under normal pressure using an extruder to prepare a noodle strip having a thickness of 30 mm.

  The produced noodle strip was rolled to a predetermined 2.5 mm by a rolling roll once. Since rolling is performed once, a load is applied to the rolling roll, so the peripheral speed of the roll in rolling was 0.85 m / s. The rolled noodle strip was cut with a No. 9 cutting blade roll to obtain a noodle string.

  The produced noodle strings were subjected to a sago starch dusting process to prepare raw noodle samples.

(Example 2)
A raw noodle sample was prepared according to the method of Example 1-1, except that the number of rollings was set to 2 times, 7 mm in the first rolling, and 2.5 mm in the second rolling. In addition, the peripheral speed of the roll in rolling was 0.85 m / s as in Example 1.

(Comparative Example 1)
Mix 900g of wheat flour and 100g of starch, add 20g of salt, 0.5g of phosphate, and 370ml of kneaded water in which 1g of polymerized phosphate is dissolved, and knead for 15 minutes with a normal pressure mixer. Was made.

  A rough noodle strip was prepared from the prepared dough using normal shaping rolls under normal pressure, and two coarse noodle strips were combined again using a shaping roll to prepare noodle strips. The noodle band thickness at this time was 12 mm.

  The produced noodle strip was rolled to a predetermined thickness of 2.5 mm by passing 6 times with a rolling roll. The thickness after each rolling was 7.0 mm for the first time, 5.0 mm for the second time, 3.5 mm for the third time, 3.0 mm for the fourth time, 2.7 mm for the fifth time, and 2.5 mm for the sixth time. It was. The rolled noodle strip was cut with a No. 9 cutting blade roll to obtain a noodle string. Since the number of rolling operations is large and the load on the roll is small, the peripheral speed of the roll in rolling was 18 m / s.

  The produced noodle strings were subjected to a sago starch dusting process to prepare raw noodle samples.

(Comparative Example 2)
A raw noodle sample was prepared according to the method of Example 1 except that noodle strips were produced by extrusion under a reduced pressure of -700 mmHg.

(Comparative Example 3)
A raw noodle sample was prepared in the same manner as in Example 2 except that noodle strips were produced by extrusion at -700 mmHg.

(Comparative Example 4)
Raw noodle samples were prepared according to the method of Example 1 except that the number of rolling was 3 times, 7 mm for the first rolling, 3 mm for the second rolling, and 2.5 mm for the third rolling.

  100 g of the prepared raw noodle sample was cooked in a pan containing 1 L of boiling hot water, and sensory evaluation was performed on the cooking state and texture after 3 minutes, 5 minutes, and 8 minutes after cooking.

  The evaluation method of the cooking state is that the heat passes to the core and is well cooked, the heat passes to the core and the food that can be eaten is ○, and the raw part of the heat that is bad in the core is felt An object was indicated by Δ, and an object in a raw state where no heat passed through the core part was indicated by ×.

  As for the texture, soft, crisp, very good ◎, soft, crisp, good ◯, slightly hard, elastic, crisp, △, hard, elastic The case where the crispness was very bad was rated as x.

  Moreover, about each sample, the water content after 3 minutes, 5 minutes, and 8 minutes after cooking was measured.

  Table 1 shows the sensory evaluation results and the moisture measurement results.

  As shown in Table 1, as compared with Comparative Example 1 which is a normal raw noodle production method, a noodle band was produced by extrusion under normal pressure, and the number of rolling was within 2 times. Although the amount of increase in moisture during cooking hardly changed, the cooking state became good from 5 minutes after cooking, the texture was soft, and the texture was crisp. Particularly in Example 1, the cooking state and texture were very good 8 minutes after cooking. In Comparative Example 1, the part where the heat finally passed through the core was felt after 8 minutes, but the texture was elastic.

  As shown in Table 1, Comparative Example 2 and Comparative Example 3 in which noodle strips were produced by extrusion under reduced pressure and the number of rollings was 2 or less were poor in moisture compared to Comparative Example 1. In the comparative example 2, the cooking state finally feels a portion where the core is lit after 8 minutes, but the texture is harder than the comparative example 1 rather than being elastic. The crispness was also bad. In Comparative Example 3, the cooking state was poor even after 8 minutes, and the core was raw.

  As shown in Table 1, when the noodle band was made by extrusion under normal pressure and the number of rolling was 3 times, the cooked state felt a portion where the core was lit after 5 minutes, and 8 minutes Later, the heat passed through the core, but the texture was slightly poor and the teeth felt elastic.

Claims (2)

Using a conventional method, add dough water to the raw material powder and knead the dough,
Make a noodle band by extruding with an extruder under normal pressure,
A method for producing raw noodles, wherein the produced noodle strips are rolled to a predetermined noodle thickness within two times, and the noodle strips are cut out with a cutting blade roll.   The method for producing raw noodles according to claim 1, wherein the noodle strip produced by extrusion with an extruder under normal pressure is rolled to a predetermined noodle thickness at a time.