JP2022014253A - Method for manufacturing pre-cooked refrigerated noodles - Google Patents

Abstract

To provide a method for mechanically manufacturing pre-cooked refrigerated noodles which are glossy and smooth even after cold preservation, cause less falling apart while cooking, and have good texture.SOLUTION: A method for manufacturing pre-cooled refrigerated noodles includes manufacturing noodle lines by cutting a rolled noodle strip with a kitchen knife whose operation is mechanically controlled. With the method, the noodle strip is cut along a rolling direction and obliquely relative to a surface of the noodle strip.SELECTED DRAWING: None

Description

The present invention relates to a method for producing refrigerated cooked noodles.

Refrigerated cooked noodles, which are made by refrigerating cooked noodles, are on sale. Refrigerated cooked noodles are convenient foods that can be eaten without cooking or with simple cooking. On the other hand, refrigerated cooked noodles have a problem that the gloss and smoothness of the noodles deteriorate over time during storage and distribution, and the texture also deteriorates, unlike the case where raw noodles are boiled and quickly eaten. ..

As a conventional method for manufacturing noodle strings, a noodle string extrusion method for producing noodle strings by extruding noodle dough, a noodle band cutting method for producing noodle strings by stretching the noodle dough into a noodle band, and the like are used. ing. Further, the latter cutting method includes a method of cutting a noodle band with a cutting blade, a method of cutting a noodle band with a kitchen knife, and the like, and the former is mainly used for manufacturing noodle strings in a factory. The noodle strings produced in this way are called round noodles, square noodles, flat noodles, etc. depending on the cross-sectional shape, and some square noodles have a diamond-shaped or parallel quadrilateral shape, such as diamond-shaped noodles. exist. The cross-sectional shape of these noodle strings can be formed according to the shape of the extrusion port or the cutting edge. For example, rhombic noodles can also be produced by manual kitchen knife cutting, but in factories, they are generally produced by cutting blades having facing inclined surfaces (Patent Documents 1 to 4).

In Patent Document 5, the noodle strips are cut in the longitudinal direction to obtain a strip-shaped aggregate in which the noodle strings are arranged in a strip shape, and then the blade is arranged so as to be inclined with respect to the surface of the strip-shaped aggregate. It is described that a strip-shaped aggregate is cut out diagonally to produce a noodle string having a shape in which the thickness becomes thinner as both ends approach the tip. Non-Patent Document 1 describes that a frozen udon noodle with a good throat can be obtained by applying a kitchen knife diagonally to the dough and making the cross section of the udon into a rhombus.

Japanese Unexamined Patent Publication No. 63-49052 Japanese Unexamined Patent Publication No. 8-38027 Japanese Unexamined Patent Publication No. 10-262539 Japanese Unexamined Patent Publication No. 2015-089371 Japanese Unexamined Patent Publication No. 2013-215156

TableMark Co., Ltd. Web page Why Inaniwa udon is delicious, [https://www.tablemark.co.jp/udon/inaniwa/index.html], Access date May 11, 2020

The present invention provides a method for mechanically producing refrigerated cooked noodles which are glossy and smooth even after refrigerated storage, have less simmering, and have a good texture.

The present inventors have found that the above-mentioned problems can be solved by cutting the rolled noodle strip with a kitchen knife along the rolled direction and diagonally with respect to the surface of the noodle strip.

Therefore, the present invention provides the following.
[1] A method for producing refrigerated cooked noodles.
Manufacturing noodle strings by cutting rolled noodle strips with a mechanically controlled kitchen knife,
Cooking and refrigerating the noodle strings,
A method in which the noodle strip is cut along the rolled direction and at an angle to the surface of the noodle strip.
[2] The method according to [1], wherein the angle of entry of the knife blade with respect to the surface of the noodle band is 20 to 65 °.
[3] The method according to [1] or [2], wherein the knife is a single-edged knife.
[4] The method according to [3], wherein the kitchen knife is arranged with respect to the noodle band so that the front side of the kitchen knife is on the lower side.
[5] The method according to any one of [1] to [4], further comprising cutting the rolled noodle strip to a predetermined length before cutting the noodle strip with the kitchen knife.
[6] The method according to [5], wherein the noodle strings are continuously produced by cutting the noodle strips while moving them.
[7] The method according to [6], further comprising moving the noodle strip cut to a predetermined length in a direction orthogonal to the rolled direction when the noodle strip is cut by the kitchen knife.
[8] The method according to [7], wherein the blade of the kitchen knife is inserted toward the noodle band from the front in the moving direction of the noodle band.
[9] The method according to any one of [1] to [8], wherein the raw material powder of the noodle band contains 30 to 90% by mass of wheat flour and 70% by mass or less of modified starch.
[10] The method according to [9], wherein the raw material powder of the noodle band further contains gluten.

According to the present invention, it is possible to produce refrigerated cooked noodles which are glossy and smooth even after refrigerated storage, have less simmering, and have a good texture by mechanical means.

An embodiment of a method for continuously producing noodle strings. Arrangement of kitchen knives in Test Example 2.

The present invention provides a method for producing high quality refrigerated cooked noodles by mechanical means. The cold-cooked noodles produced according to the present invention may be noodles that are cooked (boiled, steamed, etc.) and then stored in a cold state. For example, noodles that are sold in a cold state and eaten as they are (for example). (Chilled noodles) and those that are reheated and eaten (for example, boiled udon noodles and boiled soba noodles packed in a pack).

The type of noodles provided by the present invention is not particularly limited, and examples thereof include noodle strings such as udon (including cold wheat and kishimen), somen noodles, buckwheat noodles, Chinese noodles, and spaghetti.

The raw material powder for noodles provided by the present invention may be any powder that can be generally used for producing noodles, and examples thereof include raw material powders mainly composed of cereal flour and / or starch. Examples of the flours include wheat flour, rice flour, barley flour, mochi barley flour, buckwheat flour, soybean flour, corn flour, oat flour and the like, preferably wheat flour, rice flour, barley flour, and mochi barley flour, buckwheat flour. Flour can be mentioned. These flours can be used alone or in combination of two or more. Preferably, the flours include wheat flour. The wheat flour may be any flour generally used for producing noodles, and examples thereof include strong flour, medium-strength flour, weak flour, and durum flour. These flours can be used alone or in combination of two or more. Wheat flour is preferably 50% by mass or more, more preferably 70% by mass or more, still more preferably 90% by mass or more, still more preferably 100% by mass, of the flours contained in the raw material flour.

Examples of the starches are not particularly limited, and are, for example, modified starches such as potato starch, tapioca starch, wheat starch, corn starch, waxy corn starch, and rice starch, and processed (for example, cross-linking, phosphorylation, etc.) thereof. Examples include modified starch (acetylated, etherified, oxidized, pregelatinized, etc.). In the raw material powder, these modified starch and modified starch can be used alone or in combination of two or more. Preferably, the starches are starches derived from tapioca. Preferably, the starches are modified starches. The modified starch is preferably modified tapioca starch, more preferably one or more modified tapioca starch selected from the group consisting of acetylation, etherification and cross-linking.

The raw material flour may contain either grain flour or starch. For example, the content of the flours in the raw material powder is preferably 30% by mass or more and 100% by mass or less, more preferably 30 to 90% by mass, and further preferably 40 to 85% by mass in the total mass. Preferably, the flour is wheat flour. Further, for example, the content of starches in the raw material powder is preferably 70% by mass or less, more preferably 10 to 70% by mass, and further preferably 15 to 60% by mass in the total mass. Preferably, the starches are modified starches.

The raw material flour may contain both flours and starches. Preferably, the raw material flour contains wheat flour and modified starch. More preferably, the raw material flour contains 30 to 90% by mass of wheat flour and 70% by mass or less, preferably 10 to 70% by mass of modified starch in the total mass. More preferably, the raw material flour contains 40 to 85% by mass of wheat flour and 60% by mass or less, preferably 15 to 60% by mass of modified starch in the total mass.

In addition to the above-mentioned flours or starches, the raw material powder may contain other materials conventionally used in the production of noodles. Examples of such other materials include protein materials such as gluten (wheat protein), soybean protein, egg yolk flour, egg white flour, whole egg flour, egg protein enzymatic decomposition products, and defatted milk powder; fats and oils such as animal and vegetable fats and oils and powdered fats and oils. ; Tansu; calcined calcium; dietary fiber; thickener; emulsifier; salt; sugar; seasoning; vitamins; minerals; pigments; fragrance; dextrin; alcohol; preservative; enzyme agent, etc. These materials can be used alone or in combination of two or more. The total content of the other materials in the raw material powder is preferably 15 parts by mass or less, more preferably 10 parts by mass or less, per 100 parts by mass of the total amount of the flours and starches.

Preferably, the raw material powder contains gluten. When the raw material powder contains gluten, the texture of noodles can be improved. The content of gluten in the raw material powder is preferably 1 to 10 parts by mass, more preferably 2 to 8 parts by mass, per 100 parts by mass of the total amount of the above-mentioned flours and starches.

The procedure for producing noodles from the raw material powder may be in accordance with a conventional method. Specifically, the noodle dough is produced by kneading the raw material powder and the kneading water. As the kneading water, water, an aqueous solution containing salt, brine, or the like, carbonated water, or the like is used. The amount of the kneaded water used in the production of the noodle dough can be appropriately adjusted according to the composition of the raw material powder, the type of noodles to be produced, and the like, and is preferably 25 to 58 parts by mass per 100 parts by mass of the raw material powder, for example. Parts, more preferably 30 to 55 parts by mass. The mixing of the raw material powder and the kneading water may be carried out by a normal procedure using a mixer or the like.

Next, a noodle band is produced from the obtained noodle dough. For example, the noodle dough is rolled by ordinary means such as a roll, or compounded and rolled repeatedly as necessary to produce a noodle strip. These steps can be performed according to the conventional techniques in the art or by using a commonly used noodle making device.

In the present invention, the noodle strip rolled by the above procedure is cut with a kitchen knife to produce a noodle string. Conventionally, in the mechanical production of noodles in factories, etc., cutting of noodle strips (cutting out of noodle strings) is mainly performed by cutting blades (slitters in which a plurality of blades are provided at predetermined intervals, a plurality of blades on the surface of a roller). (Rotary blades, etc.) in which the blades of the above are provided at predetermined intervals) are used. In addition, a method of cutting noodle dough from the edge by moving the kitchen knife up and down by mechanical operation control (so-called kitchen knife cutting) is also used. In the present invention, kitchen knife cutting is adopted. That is, in the present invention, a noodle string is manufactured by cutting a rolled noodle band with a kitchen knife whose operation is mechanically controlled. For the production of noodle strings by kitchen knife cutting, a commercially available kitchen knife cutting type noodle band cutting device (a device that cuts noodle bands in order from the end at predetermined intervals using a kitchen knife blade) or the like can be used.

In cutting out a noodle string from a noodle band according to the present invention, the noodle band is rolled and the noodle band is cut along the direction in which the rolling is performed. That is, the rolling direction of the noodle strip basically coincides with the longitudinal direction of the cut noodle string (the direction orthogonal to the cross section of the noodle string). However, deviations in these directions due to arrangement fluctuations within the normal operating range of the noodle making machine, such as fluctuations in the arrangement of rolling mills and kitchen knives and fluctuations in the operation of the conveyor that carries the noodle strips, are allowed.

Further, in the cutting of the noodle string from the noodle band according to the present invention, the noodle band is cut diagonally with respect to the surface of the noodle band. That is, the blade of the kitchen knife is not inserted perpendicularly to the surface of the noodle band, but is inserted at an angle, and the noodle string is cut out. The angle of entry of the knife blade with respect to the surface of the noodle band (in other words, the angle formed by the surface on which the noodle band is placed and the line connecting the back of the knife to the cutting edge, see Fig. 1 below) is from 90 °. It is small, preferably 20 to 65 °, more preferably 25 to 60 °, still more preferably 30 to 55 °, still more preferably 40 to 50 °.

In the present invention, by cutting out the noodle string from the noodle band with a kitchen knife, the noodle string is glossy and smooth as compared with the noodle string cut out by a cutting blade (for example, Patent Documents 1 to 4) which is a conventional general means. It is possible to obtain noodle strings that are highly resistant to boiling, easy to loosen, difficult to boil, and have an excellent texture. It is considered that this is because the quality of the obtained noodle string changes greatly because the force applied to the noodle band at the time of cutting differs between the cutting blade and the kitchen knife. In addition, when the noodle strings are continuously cut from the rolled noodle strip with a kitchen knife, the noodle strip is usually cut along the width direction of the noodle strip (direction orthogonal to the rolling direction). In the present invention, the texture of the obtained noodle string is improved by cutting the noodle band with a knives along the rolling direction. It is considered that this is because the gluten structure of the noodle strings was maintained due to the difference in the cutting direction, which affected the texture.

Further, in the conventional method, when the noodle band is mechanically cut with a knife, it is common to cut the noodle band perpendicular to the surface (at 90 °), and the cross section of the obtained noodle string is obtained. It can be rectangular or square. On the other hand, in the present invention, since the noodle band is cut diagonally with respect to the surface thereof, the cross section of the obtained noodle string becomes a parallelogram (including a rhombus). The shape of the noodle string in the present specification includes a substantially shape, and for example, the cross section of a parallelogram includes a cross section of a substantially parallelogram or a substantially rhombus. The noodle strings obtained by the present invention have improved gloss and smoothness, are less likely to boil, and have a smooth appearance and throat, as compared with conventional noodle strings cut perpendicular to the surface of the noodle band. It will have advantages such as goodness of passing. Further, the noodle string obtained by the present invention has a larger cross section than the conventional noodle string cut vertically, which increases the slackness and further the viscoelasticity of the texture, for example, the chewy texture and elasticity. Is expected to be easier to obtain. In addition, the large cross section may affect not only the texture but also the taste such as the smoothness of the soup. Furthermore, noodles with a parallelogram cross section have a greater variation in noodle thickness within a single noodle than noodles with a rectangular or square cross section, and therefore, the texture is more supple and chewy. Are better.

The kitchen knife used for cutting the noodle band in the present invention may be manufactured from a material used for ordinary cooking kitchen knives, such as stainless steel, a metal such as iron, an alloy between them and carbon, or ceramic. The kitchen knife may be either a double-edged kitchen knife or a single-edged kitchen knife, but is preferably a single-edged kitchen knife. By using a single-edged knife, the gloss and smoothness are improved compared to the case of a double-edged knife, and it is possible to obtain noodle strings that are highly resistant to boiling, easy to loosen, hard to boil, and have an excellent texture. can. The length and thickness of the knife and the length of the cutting blade (the part where the thickness of the tip of the blade is thin, which is used for cutting the noodle band) are the length and thickness of the noodle band to be cut, or the length of the noodle band. It may be set appropriately according to the hardness and the like. The angle of the blade (the angle formed by the line connecting the back of the knife to the cutting edge and the surface of the cutting edge) can be appropriately set according to the thickness of the knife, the length of the cutting edge, and the like. Further, the angle of the blade at the tip of the cutting blade may be changed in order to maintain the strength of the blade. For example, a single-edged kitchen knife made of a stainless-carbon alloy having a thickness of 2 mm, a cutting edge length of 15 mm, a blade angle of 10 °, and a tip only of 45 ° is mentioned as an example of a preferable kitchen knife. However, the material and shape of the kitchen knife can be appropriately changed according to the type of noodle string to be manufactured, the structure of the noodle making machine to be used, and the like.

In the present invention, the kitchen knife is angled with respect to the surface of the noodle band so that the blade of the kitchen knife enters the surface of the noodle band at an angle (at an approach angle smaller than 90 ° described above) when cutting the noodle band. It is attached and placed. When a single-edged knife is used, it is preferable that the knife is arranged with respect to the noodle band so that the front side of the knife is on the lower side (facing the surface side of the noodle band). By moving the kitchen knife up and down (more specifically, diagonally up and down, the same applies hereinafter) from this state, the noodle band is cut and the noodle string is cut out. In one embodiment, the position of the kitchen knife is fixed (except for the vertical movement for cutting the noodle band described above, the same applies hereinafter), and the end of the noodle band moves to the position of the kitchen knife and is cut. Then, the noodle string is manufactured. In another embodiment, the noodle band is arranged at a predetermined position, and the kitchen knife moves to the position of the noodle band to cut the end portion of the noodle band, whereby the noodle string is manufactured. It is preferable that the noodle strip is cut to a predetermined length after being rolled and before being cut by a kitchen knife. By cutting the end of the noodle band cut to a predetermined length with a kitchen knife to a predetermined width, a noodle string having a predetermined length and width is manufactured. Alternatively, the noodle strips cut to a predetermined width by a kitchen knife can be cut to a predetermined length to produce noodle strings having a predetermined length and width.

Preferably, in the present invention, the noodle string is continuously produced by cutting the end portion of the noodle band with a kitchen knife while moving the noodle band. In this case, preferably, the noodle strip is cut to a predetermined length after being rolled and before being cut by a kitchen knife, and when the noodle strip is cut by the kitchen knife, the noodle strip is cut. Move in the direction orthogonal to the rolled direction. A general carrier such as a belt conveyor can be used to move the noodle band. The kitchen knife is arranged at an angle with respect to the surface of the noodle band. Preferably, the kitchen knife is arranged so as to be tilted forward in the moving direction of the noodle band, so that the blade of the kitchen knife enters from the front in the moving direction of the noodle band toward the noodle band. Preferably, the kitchen knife repeatedly moves up and down at a fixed position by mechanical motion control. With such a configuration, when the noodle band passes under the kitchen knife, the noodle band is, in order from the end by the kitchen knife, along the rolling direction, with a predetermined width, and at an angle to the surface of the noodle. The noodle strings are continuously produced by being cut into pieces.

FIG. 1 shows an embodiment of the above-mentioned method for continuously producing noodle strings. In FIG. 1a, the noodle strip 1 rolled by the rolling mill 100 is produced. The double-headed arrow in the figure indicates the rolling direction of the noodle strip. The rolled noodle strip 1 is cut to a predetermined length while being carried by a carrier (not shown) such as a belt conveyor to become a cut noodle strip 2 (FIG. 1b). The cut noodle strip 2 is rotated 90 ° on the carrier, or the moving direction of the carrier is changed by 90 ° with respect to the noodle strip, and as a result, the noodle strip 2 moves in a direction orthogonal to the rolling direction. It will be like. While maintaining this moving direction, the noodle band 2 advances to the position of the kitchen knife 200 (FIG. 1c). The kitchen knife 200 is arranged at a fixed position on the carrier so that its blade length crosses the carrier. Further, the kitchen knife 200 repeatedly moves up and down by mechanical operation control. When the front end of the moving noodle band 2 reaches the bottom of the kitchen knife, it is cut by the vertical movement of the kitchen knife 200. As the noodle band 2 continues to move while being cut and the kitchen knife 200 repeatedly moves up and down, the noodle band 2 is sequentially cut from the end to a predetermined width, and the noodle string 3 is continuously manufactured (FIG. 1d). ). As shown in FIG. 1c, since the moving direction of the noodle band 2 is orthogonal to the rolling direction, the rolling direction coincides with the direction of the blade of the kitchen knife. As a result, the noodle strip 2 is cut along the rolling direction, so that the rolling direction of the noodle strip is the longitudinal direction of the noodle strip of the noodle strip 3.

FIG. 1e is a side view of FIG. 1c. The kitchen knife 200 is arranged at an angle X with respect to the surface of the noodle band 2. That is, the angle formed by the surface on which the noodle band 2 is placed and the line connecting the back of the kitchen knife to the cutting edge is X, and this is the angle of entry of the knife blade with respect to the surface of the noodle band. In FIGS. 1c and 1c, the kitchen knife 200 is a single-edged kitchen knife, and is arranged so as to be tilted forward in the moving direction of the noodle band 2 so that the front side of the kitchen knife is on the lower side. Therefore, as shown in FIG. 1e, the kitchen knife 200 enters diagonally from the front of the moving noodle band 2 toward the surface of the noodle band 2. As a result, the cross section of the cut noodle string becomes a parallelogram as shown in FIG. 1f.

Raw noodle strings are produced from the noodle strips by the above procedure. The obtained raw noodle strings are cooked. Further, the raw noodle strings may be subjected to a treatment such as drying, freezing, refrigerating, or a combination thereof according to a conventional method before cooking. The noodle strings can be cooked according to a normal cooking method for noodles, such as boiling, steaming, and microwave heating. The cooking time (for example, boiling time) can be appropriately set according to the type and shape of the noodle strings. Preferably, the noodle strings are cooked edible.

By refrigerating the cooked noodle strings by ordinary refrigerating means such as a refrigerator, refrigerated cooked noodles are produced. The obtained refrigerated cooked noodles are stored in a refrigerated state. The refrigerated cooked noodles may be served in a refrigerated state and eaten as they are, or may be served in a refrigerated state and then reheated (boiled, steamed, microwave heated, etc.) and eaten.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.

In the following examples, the following materials were used as raw materials for the noodles.
Wheat flour Domestic medium-strength flour (manufactured by Nisshin Flour Milling Co., Ltd.)
Modified starch Acetylated tapioca starch (manufactured by Matsutani Chemical Industry Co., Ltd.)
Wheat protein spray dried gluten (manufactured by Glico Foods Co., Ltd.)

Test Example 1
1) Preparation of noodle band 60 parts by mass of wheat flour, 40 parts by mass of processed starch, 2 parts by mass of wheat protein, 1 part by mass of powdered fat and oil are mixed, and 48 parts by mass of water and 4.5 parts by mass of salt are mixed and mixed. (High speed 2 minutes → low speed 5 minutes) to prepare noodle dough. The obtained noodle dough was rolled and composited by a noodle making roll to prepare a noodle band (thickness 3.75 mm).

2) Manufacture of noodle strings by cutting the noodles The noodle strips produced in 1) are cut with a knife along the rolling direction in order from the front end while moving in the direction orthogonal to the rolling direction (at 3.75 mm intervals), and the noodle strings are cut. (Udon) was manufactured. At this time, the angle of the kitchen knife (the angle of entry of the knife blade with respect to the surface of the noodle band) is as shown in Table 1. A single-edged knife was used as the knife, and the knife was set so that the front side of the knife faced the lower side (the side of the surface of the noodle band). A kitchen knife was inserted from the front of the moving noodle band toward the noodle band.

3) Manufacture of noodle strings with a cutting blade From the noodle band produced in 1), use a cutting blade (a parallelogram with an angle of Table 1 and a base of 3.75 mm and a height of 3.75 mm) to make noodle strings (udon). ) Was cut out.

4) Production of refrigerated cooked udon The raw udon obtained in 2) and 3) was boiled in boiling water until the yield reached about 260 to 280%, washed with water, cooled, and stored at 10 ° C. for 24 hours. Refrigerate and cooked udon noodles are loosened with 10cc of loosening water, sprinkled with noodle soup prepared separately, and the gloss, smoothness, viscoelasticity, boiled stretch, good loosening, and simmering of the noodles are according to the following evaluation criteria. evaluated. The evaluation was performed by 10 trained panelists, and the average score of the evaluation of 10 people was calculated. At the time of evaluation, the quality of the noodle strings obtained by cutting the knives at an angle of 90 ° was regarded as "normal". The results are shown in Table 1.

<Evaluation criteria>
Gloss 5 points: Noodles are shiny and glossy, very good 4 points: Noodles are shiny and glossy and good 3 points: Noodles are shiny and glossy and slightly good (normal)
2 points: Noodles are less shiny and glossy, slightly poor 1 point: Noodles are not shiny and glossy, poor smoothness 5 points: Very smooth 4 points: Smooth 3 points: Slightly smooth (normal) )
2 points: Slightly inferior in smoothness 1 point: Inferior in smoothness Viscoelasticity 5 points: Excellent balance of viscoelasticity 4 points: Good balance of viscoelasticity 3 points: Slightly good balance of viscoelasticity (normal)
2 points: The balance of viscoelasticity is slightly inferior 1 point: The balance of viscoelasticity is poor Boiled elongation 5 points: Boiled elongation is slow and very good 4 points: Boiled elongation is slightly slow and good 3 points: Boiled The growth is not bad and it is a little good (normal)
2 points: Boiled slightly fast and defective 1 point: Boiled quickly and defective loosening 5 points: Noodles are very easy to loosen and loosen very well 4 points: Noodles loosen Easy to loosen and good loosening 3 points: Noodles are easy to loosen and loosen slightly (normal)
2 points: Noodles easily adhere to each other and loosening is slightly poor 1 point: Noodles adhere to each other and loosening is poor 5 points: No boiling and the noodles have very good cornering. 4 points: There is almost no simmering and the noodles have good corners. 3 points: There is little simmering and the noodles have horns (normal).
2 points: Slightly simmered and almost no noodle horns 1 point: Slightly simmered and no noodle horns

5) Evaluation at the time of reheating The refrigerated cooked udon noodles after being stored for 24 hours were reheated with boiling water for 1 minute and 30 seconds, and the gloss, smoothness and viscoelasticity of the noodles were evaluated by the same procedure as in 4) above. The results are shown in Table 2.

Test Example 2
Noodle strings (udon) were produced in the same procedure as in 1) and 2) of Test Example 1. However, a single-edged kitchen knife or a double-edged kitchen knife was used, and the angle of the kitchen knife was 45 °. In the case of a single-edged knife, the knife was set so that the front side of the knife faced downward or upward, and the knife was inserted from the front or the back of the moving noodle band toward the noodle band. The arrangement of kitchen knives in this test example is shown in FIG. The productivity of noodle strings was evaluated according to the following evaluation criteria. Then, from the obtained raw udon noodles, refrigerated cooked udon noodles were produced by the same procedure as in Test Example 1-4), and the quality was evaluated.
<Evaluation criteria>
Good productivity: Almost no cut defects occur-: Cut defects (the bottom of the noodle band is not cut and connected) are occasionally seen.

The results are shown in Table 3 together with the results of Production Example 2. When the kitchen knife is inserted from the rear of the moving noodle band (Production Examples 4, 5), the noodle band tends to be poorly cut as compared with the case where the knife is inserted from the front (Production Examples 2, 6, 7). was there. Further, from the comparison between Production Examples 2 and 6, the quality of the refrigerated cooked udon was improved when the blade surface of the kitchen knife was facing the surface side (downward) of the noodle band. Further, from the comparison between Production Examples 2 and 7, when the arrangement of the knives was the same, the quality of the refrigerated cooked udon was improved by using the single-edged knives rather than the double-edged knives. Further, since double-edged knives are inferior in durability, single-edged knives are preferable in terms of industrial production.

Test Example 3
The refrigerated cooked udon noodles were produced and evaluated by the same procedure as in Production Example 2 of Test Example 1 but by changing the composition of the raw materials as shown in Table 4. The results are shown in Table 4 together with the results of Production Example 2.

Claims (10)

It is a method of manufacturing refrigerated cooked noodles.
Manufacturing noodle strings by cutting rolled noodle strips with a mechanically controlled kitchen knife,
Cooking and refrigerating the noodle strings,
A method in which the noodle strip is cut along the rolled direction and at an angle to the surface of the noodle strip. The method according to claim 1, wherein the angle of entry of the knife blade with respect to the surface of the noodle band is 20 to 65 °. The method according to claim 1 or 2, wherein the kitchen knife is single-edged. The method according to claim 3, wherein the kitchen knife is arranged with respect to the noodle band so that the front side of the kitchen knife is on the lower side. The method according to any one of claims 1 to 4, further comprising cutting the rolled noodle strip to a predetermined length before cutting the noodle strip with the kitchen knife. The method according to claim 5, wherein the noodle strings are continuously produced by cutting the noodle strips while moving them. The method according to claim 6, further comprising moving the noodle strip cut to a predetermined length in a direction orthogonal to the rolled direction when the noodle strip is cut by the kitchen knife. The method according to claim 7, wherein the blade of the kitchen knife is inserted toward the noodle band from the front in the moving direction of the noodle band. The method according to any one of claims 1 to 8, wherein the raw material powder of the noodle band contains 30 to 90% by mass of wheat flour and 70% by mass or less of modified starch. The method according to claim 9, wherein the raw material powder of the noodle band further contains gluten.

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