JP2018068256A - Manufacturing method of rice noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of rice noodle capable of providing rice noodle uniform in density and good in texture and physical properties without adding unnecessary pressure to a noodle dough in a noodle-making process of rice noodle.SOLUTION: There is adopted a technical means by hydrolyzing rice particles by impregnating the same into water for prescribed time, collapsing the hydrolyzed rice particle while addition of water to gelatinize the same, and further hydrolyzing the gel rice while accommodating in a container, releasing the solution onto an air permeable sheet which is arranged on a transfer conveyor at heating condition, discharging excess moisture to the air permeable sheet and squeezing an upper surface to flat the same to a prescribed thickness, then steaming the belt-shaped rice at a state that stood on the permeable sheet under high temperature steam, sending wind the steamed belt-shaped rice from below the permeable sheet to detach the belt-shaped rice from the permeable sheet, and cutting processing the same to a noodle string shape.SELECTED DRAWING: Figure 1

Description

  The present invention is an improvement of noodle making technology, more specifically, it is possible to obtain rice noodles having a uniform density, good texture and physical properties without applying unnecessary pressure to the noodle dough in the noodle making process of rice noodles. The present invention relates to a method for producing rice noodles.

  In recent years, rice noodles, rice flour breads, and the like have been developed as processed foods using rice, and they are also popular as low-calorie foods, and demand is increasing.

  By the way, in the production of rice noodles, referring to conventional methods for producing various noodles such as udon and kishimen, the kneaded material (dough) is extruded from a die with a cross-sectional shape of the noodle to form a noodle string An extruding machine is used (see, for example, Patent Document 1).

  However, since rice does not contain gluten like wheat flour, it is difficult to form a three-dimensional structure, and it is difficult to maintain the shape of noodle strings with rice alone. Unnecessary pressure is applied to the dough, the density is not uniform, and the texture peculiar to rice is impaired, and when boiled and eaten, there is a possibility that the physical properties are likely to cause unevenness.

JP2012-44981A

  The present invention has been made in view of the above-mentioned problems in conventional noodle making technology, and the object is to apply unnecessary pressure to the noodle dough in the noodle making process of rice noodles. An object of the present invention is to provide a method for producing rice noodles in which rice noodles having a uniform density and good texture and physical properties can be obtained without being added.

  Means employed by the present inventor for solving the above technical problem will be described with reference to the accompanying drawings.

That is, the present invention is to immerse the rice grains in water for a predetermined period of time, hydrate and crush the water-containing rice grains while adding water,
While this gelled rice is stored in a container and further hydrolyzed, this solution is discharged onto a heated breathable sheet laid on a transfer conveyor, and the upper surface is discharged while discharging excess moisture out of the breathable sheet. Squeezing and spreading to a certain thickness,
Then, steamed under high-temperature steam in a state where the belt-shaped rice is placed on the breathable sheet, after blowing the steamed strip-shaped rice from the bottom of the breathable sheet and cooling,
The production method of rice noodles was completed by adopting the technical means of peeling the strip-shaped rice from the breathable sheet and cutting it into a noodle string shape.

  Further, in order to solve the above-described problems, the present invention provides a technical means for cutting the strip-shaped rice peeled from the breathable sheet at predetermined intervals to obtain a unit noodle amount in addition to the above means as necessary. Can be adopted.

  Furthermore, in order to solve the above-mentioned problems, the present invention can employ technical means for crushing by mortar grinding while adding water to the rice grains containing water, in addition to the above-described means.

  Furthermore, in order to solve the above-described problems, the present invention can employ technical means of using rice grains of japonica rice in addition to the above means as necessary.

  In the present invention, the rice grains are soaked in water for a predetermined time to be hydrated, and the hydrated rice grains are crushed and gelled while adding water. It is discharged onto a heated air-permeable sheet laid on the transfer conveyor, and the upper surface is squeezed and spread to a predetermined thickness while discharging excess moisture out of the air-permeable sheet. Steamed under high-temperature steam while placed on the breathable sheet, cooled the steamed strip-shaped rice by blowing from below the breathable sheet, and then peeled the strip-shaped rice from the breathable sheet to make noodles. By cutting into a linear shape, unnecessary pressure is not applied to the noodle dough in the noodle making process, and rice noodles having a uniform density and good texture and physical properties can be obtained.

  Therefore, according to the method for producing rice noodles of the present invention, although it is a mechanical manufacturing method, it can be manufactured in a natural state similar to the handmade process, and thus has a great industrial utility value.

It is a flowchart showing the manufacturing method of the rice noodle of embodiment of this invention.

  An embodiment of the present invention will be described with reference to FIG. First, the rice grains are soaked in water for a predetermined time to be hydrated (step [1]). In this embodiment, rice grains of japonica rice varieties are used. Moreover, in this embodiment, it is preferable to fully hydrate over about 10 hours. Furthermore, it is preferable to use the rice grains as they are, but if necessary, they can be crushed into rice flour.

  Next, the water-containing rice grains are crushed while being added to gel (gelatinize) (step [2]). The crushing operation in the present embodiment is preferably performed by mortar grinding and rubbed using a so-called “stone mill”. The amount of water added at this time is such an amount that the rice grains are not overheated by friction and can be crushed smoothly and become a gel-like water-containing state.

  Next, the gelled rice is accommodated in a container and further hydrated (step [3]). The amount of water added at this time is such an amount that the gelled rice is not completely dissolved and is sufficiently immersed while leaving the body.

  And this solution is discharged | emitted on the air-permeable sheet of the heating state laid on the transfer conveyor (step [4]). This transfer conveyor is a transfer device such as a belt conveyor or a roller conveyor, and transfers a placed breathable sheet. Wall surfaces are provided on both sides of the breathable sheet in the transfer direction so as to accommodate the solution inside (on the conveyor). Further, a longitudinal mesh fabric such as a knitted fabric or a non-woven fabric is adopted as the breathable sheet, and it is laid on a conveyor in a preheated state.

  Next, the excess water of the solution is discharged out of the breathable sheet (step [5]), and the upper surface is squeezed and spread to a predetermined thickness (step [6]). Basically, this excess water passes through the mesh of the breathable sheet and is discharged downward. In addition, squeezing is a process of spreading and adjusting the thickness by using a spatula or the like, similar to a screen printing machine, and the upper surface of pasty rice with reduced water content in the solution is substantially flat. To form a strip.

  Next, the strip-shaped rice is steamed under high-temperature steam while being placed on the breathable sheet (step [7]). By doing this, the starch is alphatized and the form is stabilized, and the steaming step is performed here, so that the operation of boiling the noodles immediately before eating becomes unnecessary.

  Then, the steamed strip-shaped rice is cooled by blowing air from below the breathable sheet (step [8]). The air can be cooled by sending air at room temperature using a fan, and moisture can be blown away.

  Next, the strip-shaped rice is peeled from the breathable sheet (step [9]). A known transfer mechanism can be used for the separation from the strip-shaped rice (laser paper) and the breathable sheet. Since the amount of moisture on the surface of the strip-shaped rice is reduced by the air blowing process of step [8], peeling from the breathable sheet is facilitated.

  Thereafter, the noodle string is cut (step [10]). In this cutting process, for example, the belt-shaped rice is passed through a roller press cutter to obtain a desired noodle string shape. Although the cutting direction depending on the arrangement position of the cutter may be either longitudinally or obliquely, in this embodiment, it is cut into a noodle string shape in which the width direction of the strip-shaped rice transferred in the longitudinal direction is noodle length. At this time, instead of cutting everything as one noodle, for example, by cutting periodically, it is possible to cut the noodles at a predetermined interval to obtain a unit noodle amount (such as one serving).

  The rice noodles produced in this way are in the state of raw noodles, which are then appropriately packed and can be eaten as they are.

  The present invention is generally configured as described above. However, the present invention is not limited to the illustrated embodiment, and various modifications can be made within the description of “Claims”. Varieties are not limited to Japonica rice, and foreign varieties can be adopted.

  Further, when cutting into a noodle string shape, the noodle parallel to the longitudinal direction of the transfer direction may be formed first and then cut with a predetermined length, any of which is within the technical scope of the present invention. Belongs.

Claims (4)

The rice grains are soaked in water for a predetermined time to contain water, and the water-containing rice grains are crushed and gelled while water is added.
While this gelled rice is stored in a container and further hydrolyzed, this solution is discharged onto a heated breathable sheet laid on a transfer conveyor, and the upper surface is discharged while discharging excess moisture out of the breathable sheet. Squeezing and spreading to a certain thickness,
Then, steamed under high-temperature steam in a state where the belt-shaped rice is placed on the breathable sheet, after blowing the steamed strip-shaped rice from the bottom of the breathable sheet and cooling,
A method for producing rice noodles, wherein the strip-shaped rice is peeled from a breathable sheet and cut into a noodle string shape.   The method for producing rice noodles according to claim 1, wherein the strip-shaped rice peeled from the air-permeable sheet is cut at predetermined intervals to obtain a unit noodle amount.   The method for producing rice noodles according to claim 1 or 2, wherein the water-containing rice grains are crushed by mortar while adding water.   The rice noodle production method according to any one of claims 1 to 3, wherein rice grains of japonica rice are used.