JP2022102097A - Production method of noodles having wave shape - Google Patents

Abstract

To provide a production method of noodles having different wave shapes in the same cut noodle ribbons.SOLUTION: A production method of noodles having different wave shapes in the same cut noodle ribbons includes: making wave noodle ribbons by a conventional method; and varying a speed of a wave conveyor, a steam conveyor or a transfer conveyor disposed between the wave conveyor and the steam conveyor so that the wave noodle ribbons are transferred onto the steam conveyor in a state of alternately repeating roughness and fineness, and steamed.SELECTED DRAWING: Figure 2

Description

The present invention relates to a method for producing noodles having a wave shape having a coarse and dense structure in the same cut noodle string.

In recent years, there has been a growing desire for full-fledged noodles, and there is an increasing need for randomly crimped curly noodles such as hand-kneaded noodles in the mechanical noodle manufacturing method.

As a method for mechanically producing curly noodles of raw noodles, when cutting noodle strings from a noodle band using a cutting edge roll, a rubber is installed on the side where the cutting edge roll is cut out. An example is a manufacturing method in which the noodle strings come into contact with the rubber and the noodles are irregularly crimped. However, for raw noodles and boiled noodles, there is no problem that the noodle strings are bound even if the curly noodles are made by this manufacturing method, but when making steamed noodles using steam such as instant noodles, the noodles are used. There are problems such as the lines being tied together.

In steamed noodles used for instant noodles, in order to prevent the noodle strings from binding to each other, the noodle strings cut by a cutting blade roll are passed through a conduit called a wave box to make regular waves in the noodle strings. It is common to make wave noodles with a shape. However, the wave shape of the wave noodles was somewhat large and small, but it was often almost constant, and it was not a randomly wavy shape like curly noodles.

As a method for producing noodles such as hand-kneaded noodles, the methods for producing patent documents 1 to 4 are known. In either technique, the surface of the noodles is made uneven by using a noodle band, cut out noodle strings, or a roll of agglomerated noodles with irregularities, and irregular curling is caused in one noodle string. I didn't have it.

Japanese Patent No. 3728047 Japanese Patent No. 4553980 Japanese Patent No. 3761876 Special Fair 7-67371 Gazette

An object of the present invention is to provide a method for producing noodles having a wave shape having a coarse and dense structure in the same cut noodle string.

As a result of diligent research on a method for producing noodle strings in which the bending of the noodle strings is not constant, such as hand-kneaded noodles, in noodles having a steam steaming process, the inventor has found the present production method and arrived at the present invention.

That is, it is a method for producing noodles having a wavy shape with a coarse and dense structure in the same cut noodle line, and a noodle band is produced from a noodle dough produced by kneading the main raw material powder to a predetermined thickness. After rolling, the noodles are cut with a cutting edge roll and passed through a conduit to produce a wave noodle string having a wave shape, which is then placed on a wave conveyor and conveyed.
The wave noodles produced by the wave noodle string production step are placed on a steaming conveyor and moved while passing through the steaming chamber to steam the wave noodles, and the wave noodles steamed in the steaming step. It has a cutting step of stretching and cutting to a predetermined length, and in the steaming step, the speed of the wave conveyor, the steaming conveyor, or a transfer conveyor provided between the wave conveyor and the steaming conveyor is variable. This is a method for producing noodles having a wave shape having a coarse and dense structure, wherein the wave noodle strings are steamed while being placed on the steaming conveyor in a state of alternately repeating coarse and dense.

In the present invention, it is preferable that the wave noodle string placed on the steaming conveyor repeats coarse and dense within the range of the noodle line density of 2.5 to 6.

Further, in the present invention, it is preferable that the cut same noodle string contains the most sparse and densest wave shape.

Further, in the present invention, the length of the noodle string cut in the cutting step is preferably 15 to 80 cm.

The noodles in the present invention are preferably steamed noodles, instant noodles, and frozen noodles.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a method for producing noodles having a wave shape having a coarse and dense structure in the same cut noodle string.

It is explanatory drawing which showed the manufacturing method of the noodles having a general wave shape which has a steaming process. It is explanatory drawing which showed the embodiment of the manufacturing method of the noodles having a wave shape which concerns on this invention. It is explanatory drawing which showed the modification (when the transfer conveyor is used) of the manufacturing method of the noodles having a wave shape which concerns on this invention. It is a photograph showing the wave shape on the steaming conveyor of the instant fried noodles (Comparative Example 1) having a general wave shape having a steaming step. It is a photograph which showed the wave shape on the steaming conveyor of the instant fried noodles (Example 1) which is the embodiment of the manufacturing method of the noodles having a wave shape which concerns on this invention. It is a photograph showing the wave shape at the time of eating of the instant fried noodles (Comparative Example 1) having a general wave shape having a steaming step. It is a photograph which showed the wave shape at the time of eating of the instant fried noodle (Example 1) which is embodiment of the manufacturing method of the noodles having a wave shape which concerns on this invention.

1 Noodle band 2 Cutting blade 3 Wave box 4 Wave noodle line 5 Wave conveyor 6 Steaming conveyor 7 Steaming cabinet 8 Transfer conveyor a Wave shape (dense)
b Wave shape (sparse)

Hereinafter, the present invention will be described in detail. However, the present invention is not limited to the following description.

1. 1. Raw Material Blending The main raw material flour used in the production of noodles according to the present invention includes wheat flour (including durum flour), buckwheat flour, barley flour, rice flour and other flours, and various starches such as potato starch, tapioca starch and corn starch. These may be used alone or in combination. As the starch, raw starch, pregelatinized starch, modified starch such as acetylated starch, etherified starch and crosslinked starch can also be used.

As other auxiliary raw materials, in the present invention, various pigments such as salt, alkaline agents, phosphates, various thickeners, noodle quality improvers, edible oils and fats, pH adjusters, and carotene pigments generally used in the production of noodles. And preservatives and the like can be added. These may be added together with the main raw material powder, or may be added by dissolving or suspending in kneading water.

2. 2. Wave noodle preparation process The method for producing the noodle dough (dough) according to the present invention may be carried out according to a conventional method. That is, the noodle raw material powder and the kneaded water may be kneaded uniformly with a batch mixer, a flow jet mixer, a vacuum mixer, or the like, and a soboro-shaped dough may be produced.

Next, a noodle string is prepared from the prepared dough. The production method may be carried out according to a conventional method. The dough is made into a coarse noodle band by a roll, then made into a noodle band by a composite or the like, and further rolled a plurality of times by a roll to obtain a predetermined noodle band thickness, and then in FIG. As shown, there is a method of making noodle strings by cutting by passing a noodle band 1 between rolls having a pair of opposing annular blades called cutting blades 2. Further, the noodle band may be produced by extruding with an extruder, or may be rolled or cut out after the noodle band is produced. Further, a noodle band having a multi-layer structure may be produced by combining a plurality of noodle bands, and then rolled or cut out.

The shape of the cutting blade 2 is not particularly limited, and a round blade, a square blade, a kitchen knife blade, or the like can be used. Further, the count of the cutting blade 2 is not particularly limited, and a thick blade to a blade of 8 to 26 may be used. The thickness of the noodle band before cutting may be about 0.5 to 2.5 mm.

The cut noodle string passes through a rectangular conduit called a wave box 3 and transfers to the wave conveyor 5. At this time, the wave conveyor is higher than the rotation speed of the outer peripheral diameter of the cutting blade 2 (the speed at which the noodle string is cut out). By slowing down the speed of 5, the noodle string advances while colliding with the noodle string cut out from the roll on the opposite side of the inner wall in the wave box 3, and becomes a wave-shaped wave noodle string 4.

The relationship between the rotation speed of the cutting blade 2 and the speed of the wave conveyor 5 varies depending on the shape of the cutting blade 2, the thickness of the noodle band 1, and the like, and may be set so as to have an appropriate wave shape. The rotation speed of the cutting edge 2 may be set to about 6 to 13 times the speed of the conveyor 5. Further, the width of the wave box varies depending on the shape of the cutting edge 2 and the thickness of the noodle band 1, and may be set so as to have an appropriate optimum wave shape. The width of the wave box 3 is set to about 15 to 45 mm. Is preferable.

In the method for producing noodles having a wave shape according to the present invention, as shown in FIG. 2 or 3, the wave noodle wire 4 placed on the wave conveyor 5 is directly transferred to the steaming conveyor 6 or the wave conveyor 5. After transferring to the transfer conveyor 8 provided between the steaming conveyor 6 and the steaming conveyor 6, the transfer conveyor 6 is transferred to. At this time, by varying the speed of the wave conveyor 5, the steaming conveyor 6, or the transfer conveyor 8, the wave noodles 4 are transferred onto the steaming conveyor 6 in a state where the shape of the wave noodles is alternately coarse and dense. .. The coarse and dense structure, which is the shape of the wave noodle string in the present invention, is a state in which the waves are suddenly clogged as shown in FIGS. 2 and 3a, and is referred to as a dense shape. As shown, the state in which the wave is loosely extended is called a sparse shape, and the structure including these shapes is called a coarse-dense structure.

When the speed of the wave conveyor 5 is variable, it is preferable that the rotation speed of the cutting edge 2 and the speed of the wave conveyor 5 are linked. By doing so, the wave shape of the wave noodle wire 4 on the wave conveyor 5 becomes constant. As shown in FIG. 2, when the speed of the wave conveyor 5 becomes slower, the speed difference from the steaming conveyor 6 opens, so that the wave shape as shown in FIG. 2b becomes sparse, and conversely, the speed of the wave conveyor 5 becomes sparse. As the speed increases, the speed difference from the steaming conveyor 6 disappears, so that the wave shape as shown in FIG. 2a becomes dense.

As shown in FIG. 2, when the steaming conveyor 6 is variable, when the speed of the steaming conveyor 6 slows down, the wave shape of the wave noodle wire 4 transferred to the steaming conveyor 6 becomes a dense state as shown in FIG. 2a. On the contrary, when the speed of the steaming conveyor 6 increases, the wave shape of the wave noodle wire 4 becomes sparse as shown in b in FIG. 2, and is transferred onto the steaming conveyor.

Further, as shown in FIG. 3, a transfer conveyor 8 is provided between the wave conveyor 5 and the steaming conveyor 6, and the speed of the transfer conveyor 8 is varied so that the speeds of the wave conveyor 5 and the steaming conveyor 6 are not changed. The wave noodle wire 4 can be transferred to the steaming conveyor in a state where the density is repeated, and by installing the transfer conveyor 8 on the existing line without modifying the equipment such as the motor of the wave conveyor 5 and the steaming conveyor 6. Can be carried out. Similar to the steaming conveyor, when the speed of the transfer conveyor 8 slows down, the wave shape of the wave noodle wire 4 transferred to the transfer conveyor 8 becomes dense as shown in FIG. 3a, and conversely transfers. When the speed of the conveyor 8 increases, the wave shape of the wave noodle wire 4 becomes sparse as shown in b in FIG. 3, and is transferred onto the steaming conveyor 6.

At this time, as the state of coarseness and density of the wave noodle wire 4 transferred onto the steaming conveyor 6, it is preferable that the noodle line density on the steaming conveyor 6 repeats coarse and dense within the range of 2.5 to 6.0. The noodle line density in the present invention indicates the length of the noodle line with respect to the length of the conveyor. Specifically, the speed ratio of the wave conveyor 5 or the transfer conveyor 8 to the speed of the steaming conveyor 6 and the wave conveyor 5 before transfer. Alternatively, it can be calculated from the noodle line density of the wave noodle line 4 on the transfer conveyor 8.

For example, in the example of FIG. 1, since the speed of the wave noodle wire 4 cut out by the cutting blade 2 is the same as the rotation speed of the cutting blade 2, the rotation speed of the cutting blade 2 is set to 850 mm / min, and the wave conveyor 5 Assuming that the speed is 100 mm / min, the noodle line density on the wave conveyor 5 is 850 ÷ 100, which is 8.5. If the speed of the steaming conveyor 6 is 200 mm / min, it is twice the speed of the wave conveyor 5, so 8.5 / 2≈4.3, which is the noodle line density on the wave conveyor 5. The noodle line density of the wave noodle line on the general steaming conveyor 6 is 4.0 to 4.5, but in the present invention, the noodle density on the steaming conveyor 6 is within the range of 2.5 to 6.0. The speed of the wave conveyor 5, the steaming conveyor 6, or the transfer conveyor 8 may be changed so as to be. If the noodle density is lower than 2.5, the noodles will stretch too much and the noodle strings next to each other or above and below will be easily bound. Further, when the noodle line density is higher than 6.0, the waves in the noodle line become tight, and not only the noodles are bound within the same noodle line, but also the gelatinization by steaming tends to be uneven.

Further, the coarse and dense structure of the wave noodle string 4 is the most dense with at least the sparsest part in one cut noodle string when the noodle string obtained by cutting the wave noodle wire 4 once is used as one meal. It is preferable to change the speed of the conveyor so as to include various parts. When making one serving with several cuts, or when collecting the cut ones and then distributing them into one serving, it is not always necessary to include the sparsest and densest part in one cut noodle string.

4. Steaming process As shown in FIGS. 2 and 3, the wave noodle wire 4 that has repeatedly been coarse and densely transferred to the steaming conveyor 6 is steamed and gelatinized by passing through the steaming chamber 7. At this time, the wave shape of the coarse and dense structure of the noodle string is fixed, the dense portion has a finely crimped shape, and the sparse portion has a shape like an elongated noodle string. Since the preferred steaming conditions differ depending on the type of noodles and the thickness of the noodles, the preferred conditions may be appropriately set according to the desired texture. As a method of steaming, not only heating with saturated steam but also heating with superheated steam can be performed, and a hydration step such as showering or dipping can be combined. Further, if necessary, a seasoning liquid or a loosening agent can be attached to the steamed noodle strings by showering or soaking.

5. Cutting step The steamed noodle strings are stretched from a steaming conveyor using one or more conveyors to form a straight line, and then cut. The cutting method is not particularly limited, but a rotary blade or a guillotine type blade is used for cutting. The length of the noodle string to be cut is preferably about 15 to 80 cm. Further, in the case of one meal in one cut, it is preferable that the noodle strings include the sparsest state and the densest state within the range of one length.

6. Other processes
The cut noodle strings may be produced according to the desired method for producing noodles. Examples of the noodles according to the present invention include noodles having a steaming step, and examples thereof include steamed noodles, instant noodles, and frozen noodles.

As a method for producing steamed noodles, if necessary, the cut noodle wire is washed with water, cooled with acid, and then sealed and packaged in a wrapping film made of polyethylene, polypropylene, etc. by a predetermined weight in a heat sterilizer at 60 to 100 ° C. It may be manufactured by sterilizing it for about 10 to 50 minutes and cooling it to 10 ° C. or lower.

In the case of instant noodles, a container called a retainer for drying is filled with one serving of noodle strings and dried. In the case of fried noodles, they are fried and dried by immersing them in frying oil. The temperature of the frying oil is preferably 140 to 160 ° C. The moisture content after drying may be 1.5 to 5% by weight. The non-fried noodles may be dried by a known method such as hot air drying, high temperature hot air drying, superheated steam drying, and microwave drying. A method of drying with hot air such as hot air drying or high temperature hot air drying is common, and it is preferable to dry at a drying temperature of 60 to 150 ° C. and a wind speed of 1 to 70 m / s. The drying step may be performed by combining a plurality of conditions, and the drying may be performed so that the moisture content after drying is 14.5% by weight or less.

In the case of frozen noodles, after washing and cooling with water if necessary, a tray for freezing is filled with one serving of noodle strings and frozen. Conventional techniques can be applied to the means for the freezing process. For example, a freezer such as an air blast type tunnel freezer, a spiral freezer, a wagon freezer, a quick freezer, or a brine type flexible freezer may be used. Examples of freezing include a method of rapidly freezing using a tunnel freezer at about −35 ° C. to produce the product.

As described above, after producing the wave noodles by the conventional method, the wave noodles are placed on the steaming conveyor by varying the speed of the wave conveyor, the steaming conveyor, or the transfer conveyor provided between the wave conveyor and the steaming conveyor. However, it is possible to provide a method for producing noodles having different wave shapes in the same cut noodle line by transferring and steaming the noodles in a state of alternately repeating coarse and dense.

Hereinafter, the present embodiment will be described in more detail with reference to examples.

(Example 1)
For 1 kg of main ingredient flour consisting of 1000 g of wheat flour, dissolve 15 g of salt, 2 g of kansui preparation (sodium carbonate 6: potassium carbonate 4), 2 g of polymerized phosphate, and 0.5 g of marigold pigment in water and make up to 350 ml. The kneaded water was added and mixed with a normal pressure mixer for 15 minutes to prepare a noodle dough (dough).

The prepared dough was rolled into a coarse noodle band, and the dough was combined to prepare a noodle band. The prepared noodle band was rolled by a roll so as to have a final noodle band thickness of 1.20 mm, and the noodle band was cut with a 16-square cutting blade to obtain a noodle string. At this time, the width of the wave box is set to 24 mm, the rotation speed of the cutting edge is fixed to 8.5 times the speed of the wave conveyor, and the speed of the wave conveyor is 140-in 4 seconds between 60 cm / min and 1140 cm / min. The speed was changed to 60-140 cm / min, the speed of the steaming conveyor was set to 200 cm / min, and the wave noodle wire was transferred from the wave conveyor to the steaming conveyor.

When the noodle line density at this time is calculated, the noodle line density on the wave conveyor is 8.5 (rotational speed of the cutting edge / speed of the wave conveyor), and the speed of the steaming conveyor with respect to the wave conveyor is 1.43 (200 / 200 /). Since it is 140) to 3.33 (200/60) times, the noodle line density is 2.55 (8.5 / 3.33) to 5.95 (8.5 / 1.43).

Next, the noodle strings were steamed for 2 minutes in a steaming chamber into which saturated steam of 270 kg / h was introduced, and the noodle strings were gelatinized. The pregelatinized noodle strings are prepared by dissolving 50 g of salt and 10 g of glutamine soda in water, immersing them in a seasoning liquid that has been messed up to 1 L, stretching them into a straight line, cutting them to about 30 cm, and then frying them as 135 g per meal. The noodles were filled in a retainer (container) for 2 minutes and 30 seconds at 150 ° C. to obtain an instant fried noodle sample having a water content of 3% by weight.

(Comparative Example 1)
Instant fried noodle samples were obtained according to the method of Example 1 except that the speed of the wave conveyor was fixed at 100 cm / min. (Noodle line density on the steaming conveyor 4.3)

Photographs of wave noodle strings on the wave conveyors of Comparative Example 1 and Example 1 were taken. In addition, the instant fried noodle samples of Comparative Example 1 and Example 1 were placed in a paper cup container, 380 ml of boiling water was added, the lid was closed, the noodles were left for 3 minutes, and then 3 noodles were randomly taken and a photograph of the noodle strings was taken. ..

As shown in FIG. 4, in Comparative Example 1, which is a general method for producing wave noodle strings, the transferred wave noodle strings on the steaming conveyor are transferred at a substantially uniform density without coarseness and density. On the other hand, as shown in FIG. 5, in the first embodiment of the present invention, it can be seen that the wave noodle strings are transferred on the steaming conveyor while repeating coarse and dense. Although not shown in the examples, when the wave noodle strings became denser than this, the same noodle strings were bound to each other after steaming, and the noodle strings became difficult to stretch. In addition, when the wave noodle strings were in that state any more, the adjacent noodle strings and the upper and lower noodle strings were bound to each other, resulting in poor drying and poor loosening during eating. From the above results, it is considered preferable that the noodle line density is variable in the range of 2.5 to 6.0 as the coarse and dense structure.

As shown in FIG. 6, in Comparative Example 1, which is a normal general method for producing wave noodle strings, the wave shape at the time of eating is almost the same although the wave shape is slightly disturbed because the noodle strings are stretched when cutting. It has a wave shape. On the other hand, as shown in FIG. 7, in the first embodiment of the present invention, the same noodle string has a steep dense portion having a tight wave shape and a sparse portion having a loosely elongated wave shape. become.

In the examples, instant noodles (fried noodles) have been described, but since the wave shape is fixed in the steaming process, noodles such as steamed noodles and frozen noodles having a steaming process other than instant noodles can also be produced by the production method according to the present invention. , Noodles having a similar noodle line structure can be obtained.

Further, although not shown in the examples, even if the speed of the steaming conveyor is changed instead of the speed of the wave conveyor, the noodle line density is determined by the speed ratio between the wave conveyor and the steaming conveyor, so that the same result can be obtained. Similarly, although not shown in the examples, by providing a transfer conveyor between the wave conveyor and the steaming conveyor, the speed of the transfer conveyor can be changed without changing the speed of the wave conveyor or the steaming conveyor. , A wave noodle string having a similar coarse and dense structure can be obtained.

Claims (5)

It is a method for producing noodles having a wavy shape with a coarse and dense structure in the same cut noodle line.
A noodle band is made from noodle dough prepared by kneading the main raw material powder, rolled to a predetermined thickness, cut with a cutting edge roll, and passed through a conduit to make a wave noodle wire having a wave shape. , Wave noodle string manufacturing process to be carried on a wave conveyor,
A steaming step of steaming by passing through the steaming chamber while moving the wave noodle wire produced by the wave noodle string producing step on a steaming conveyor.
It has a cutting step of stretching the wave noodles steamed in the steaming step and cutting them to a predetermined length.
In the steaming step,
By varying the speed of the wave conveyor, the steaming conveyor, or the transfer conveyor provided between the wave conveyor and the steaming conveyor.
A method for producing noodles having a wave shape having a coarse and dense structure, wherein the wave noodle strings are steamed while being placed on the steaming conveyor in a state of alternately repeating coarse and dense. The method for producing noodles having a wave shape having a coarse and dense structure according to claim 1, wherein the noodle line density of the wave noodles placed on the steaming conveyor repeats coarse and dense within the range of 2.5 to 6. .. The method for producing noodles having a wave shape having a coarse and dense structure according to claim 1 or 2, wherein the cut same noodle string includes the sparsest and densest wave shapes. The method for producing noodles having a wave shape having a coarse and dense structure according to any one of claims 1 to 3, wherein the length of the noodle string cut in the cutting step is 15 to 80 cm. The method for producing noodles having a wave shape having a coarse and dense structure according to any one of claims 1 to 4, wherein the noodles are steamed noodles, instant noodles, and frozen noodles.

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