JP2660038B2 - Extruded noodles with grooves - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to extruded noodles having a groove in the longitudinal direction of a noodle string. More specifically, the present invention relates to extruded noodles having a pair of symmetric grooves along a longitudinal direction at a specific position of a noodle string having a rectangular cross section.

[Conventional technology] Udon, Chinese soba, Japanese soba, somen, hiyamugi,
Various noodles such as pasta are commonly used, and they are distributed and sold in various forms such as dry noodles, raw noodles, boiled noodles, steamed noodles, frozen noodles, and instant noodles.

There is a difference whether the cooking is done at each home or restaurant or at the factory, but in any case, cooking such as boiling is necessary to make noodles that can be eaten finally. It is desired to shorten the cooking time. In particular, with the recent instantization of eating habits, noodles that require cooking, such as boiling at home, tend to prefer those that require a short time. This is remarkable in extruded noodles which require a long time for heating such as raising.

For this reason, various types of extruded noodles that require a short cooking time such as boiling have been researched and developed.
Such conventional techniques include (1) making the noodle tissue porous, (2) making the noodle strings thin, (3) providing a hole in the center of the noodles, and (4) starch such as starch in the noodle raw material. A method of blending a material for shortening the cooking time is known. However, the extruded noodles produced by the methods (1) to (4) are often accompanied by a decrease in the texture, although the cooking time such as boiling is reduced to some extent. Requires such a manufacturing process.

Then, in order to improve the conventional techniques as described in the above (1) to (4), it has been attempted to make grooves or cuts in the noodle strings (JP-A-52-134036, JP-A-52-134036,
No. 58-175459), and the applicant has previously developed and filed an application for a grooved extruded noodle (Japanese Patent Application Laid-Open No. 60-6176). Extruded noodles having grooves or cuts in the noodle strings are described in (1) to (4) above.
Although improvements are seen compared to extruded noodles, the grooves are not clogged after heating and cooking such as boiling and the appearance is inferior and the texture is not uniform, and those in which the grooves are clogged after the cooking, The shortening of the cooking time was still insufficient.

[Content of the invention]

The inventors of the present invention aimed to obtain noodles having a good appearance in which the grooves seemed to be closed after cooking such as boiling, and the cooking time was short, and the texture was better. We have been conducting further research on extruded noodles with grooves.

As a result, in extruded noodles having a dense noodle structure, further shortening of cooking time such as boiling is required,
The cross-sectional shape of the noodle string is a rectangle having a specific long side: short side dimension ratio, and a pair having a certain width and depth from the noodle surface toward the center at the center of each of the two short sides. When the grooves are provided symmetrically with each other in the longitudinal direction of the noodle strings, cooking time such as boiling can be shortened, and a very good elastic and uniform texture unique to extruded noodles can be obtained. The present inventors have found that extruded noodles can be obtained, and have completed the present invention.

That is, in the present invention, the cross-sectional shape of the noodle strings is rectangular, and the length of the long side with respect to the length of the short side of the rectangle is 1.
5 to 4 times, a pair of mutually symmetrical grooves extending from the surface of the noodle string to the center in the center of two short sides of the rectangle in the longitudinal direction of the noodle strings, and the opening width of the grooves Is 20 to 50% of the dimension of the short side, and the depth of the groove is 30 to 50% of the dimension of the long side.
It is a grooved extruded noodle characterized by 45%.

In order to make the contents of the present invention easier to understand, the present invention will be described with reference to the drawings showing the cross-sectional shape of the noodle strings.

The cross-sectional shape of the grooved extruded noodles (1) of the present invention before the grooves are provided is, for example, a rectangle having a long side A and a short side B as shown in FIGS. The “cross-sectional shape” means a cross-sectional shape cut at a right angle to the longitudinal direction of the noodle strings.

In the extruded noodles (1) of the present invention, the dimension of the long side A needs to be 1.5 to 4 times the dimension of the short side B. When the dimension of the long side A is smaller than 1.5 times the dimension of the short side B, the groove is not closed during cooking time such as boiling and the appearance is poor, and the texture is uneven and inferior. If it is larger than 4 times, the effect of shortening the cooking time is reduced, and the object of the present invention cannot be achieved. Although the dimensions of the long side and the short side vary depending on the type of noodles, etc., usually, the long side A is about 6 mm or less, preferably about 3 mm to about 6 mm, and the short side B is about 2 mm or less, preferably The length is preferably about 1.5 mm to about 2 mm. In this case, both dimensions must be selected so that the dimension of the long side A is 1.5 to 4 times the dimension of the short side B. At that time, the four corners of the rectangular cross section need not be strictly at right angles, but may be somewhat round.

Then, in the extruded noodles of the present invention, a pair of grooves having a specific width and a depth from the surface of the noodle string toward the center (the number 2 in FIGS. Are provided symmetrically with each other over the longitudinal direction of the noodle strings.

If this groove is provided not on the short side B but on the long side A to shorten the heating and cooking time such as boiling, the texture becomes non-uniform and a desirable food cannot be obtained.

Further, as described above, in the present invention, it is necessary to provide a pair of grooves at the center of the short side B. That is, in the present invention, the center line in the depth direction of the groove (3 in FIGS.
Must be overlapped on the line connecting the centers of the two short sides B, whereby the cross-sectional shape of the extruded noodle of the present invention is only left and right as shown in FIGS. But also symmetrical up and down, which gives very good results for improving the texture of the noodles. Conversely, if these grooves are not provided symmetrically, the dimensions of the two remaining portions (portions indicated by D in FIG. 1) after removing the groove opening width C from the short side B will be equal, and the size of the boiled portion will be reduced. The texture after cooking is not uniform but inferior.

Here, the “opening width” of the groove in the present invention means the width of the groove opening on the surface of the noodle, and is represented by C in FIGS. In addition, the “depth” of the groove in the present invention
Means the distance between the bottom of the groove and the center of the groove opening on the surface of the noodle string by a straight line, and is represented by E in FIGS.

Further, in the present invention, the opening width C of the groove is smaller than the dimension of the short side B.
20 to 50%, and the depth E of the groove is 30 to 45% of the dimension of the long side A
It is necessary to be. Groove opening width C is short side B
If the size is smaller than 20%, the effect of shortening the cooking time such as boiling is small, so that the object of the present invention cannot be achieved. If the size is larger than 50%, the groove is opened when cooking such as boiling. In addition, the appearance is inferior, and the texture is uneven and inferior. If the depth E of the groove is less than 30% of the dimension of the long side A, the effect of shortening the cooking time such as boiling is small, so that the object of the present invention cannot be achieved. It is not preferable because it is easily broken. Among the above ranges, in particular, the opening width C of the groove is set to 25 to 35% of the short side B, and the depth E of the groove is set.
Is set to 33% to 42% of the long side A, because the cooking process closes the groove and gives a crunchy and elastic chewyness, despite the shorter cooking time such as boiling. desirable. Further, the depth E of the groove is two grooves (2,
2) If the size of the remaining portion (portion indicated by F in FIGS. 1 to 3) is set to be about 1 to 2 times the size of the remaining portion D,
It is preferable from the viewpoint of shortening the cooking time such as boiling and the texture of the noodle after cooking. In the extruded noodles of the present invention, usually, the opening width of the groove is about 0.4 mm to 1.0 mm, the depth of the groove is about 1 to 0 to 2.5 m
m, but their dimensions must, of course, be selected to satisfy the specific conditions described above.

As for the shape of the groove, the width of the groove (width perpendicular to the depth direction of the groove) is almost the same size from the opening of the groove to the bottom of the groove, or gradually from the opening of the groove to the bottom. For example, a rectangular shape as shown in FIG. 1, a rectangular shape with a rounded bottom as shown in FIG. 2, a V-shaped as shown in FIG. Examples include the shape of the mold.

In the present invention, when the noodles have the cross-sectional shapes shown in FIGS. 1 and 2, the opening width C of the groove is particularly 20% to 35% of the short side B among the dimensions of the groove.
It is desirable that the size of the remaining portion D is substantially the same as the size of the remaining portion F. In addition, when the noodle has the cross-sectional shape shown in FIG. It is desirable that the size of the residual portion F is approximately the same as the residual portion D at about 33 to 50%.

In the present invention, the method for forming grooves in extruded noodles is not particularly limited. However, it is convenient and convenient to manufacture the grooved extruded noodles of the present invention directly by extrusion molding by setting the shape of the nozzle of the extruder die to the shape of the grooved noodles.

In order to obtain the extruded noodles of the present invention, any of the methods and apparatuses conventionally known in the production of extruded noodles can be employed.

The extruded noodles of the present invention include any of the noodles known as extruded noodles, and include, for example, noodles such as pasta in the form of spaghetti and noodles and noodles such as udon and hiyamugi. Among them, spaghetti-like,
When the present invention is applied to noodle-like pasta, it is desirable to maintain the chewy texture of the pasta, which has become crunchy, even after cooking such as boiling.

In producing the extruded noodles of the present invention, any of the materials conventionally used in the production of pasta and other noodles can be used. Manufactured by adding other optional ingredients (eg starches, eggs, vegetables, salt, vitamins, minerals, etc.) to any of the main raw materials of ordinary flour, strong flour, medium flour, etc. Is done.

The grooved extruded noodles of the present invention can be distributed, sold, stored, and the like as raw noodles, dried noodles, steamed noodles, boiled noodles, instant noodles, and frozen noodles according to the respective purposes.

〔The invention's effect〕

The extruded noodles of the present invention have a cooking time such as boiling that is reduced to about 1/3 to 1/2 compared to non-grooved noodles, and to about 1/2 to 2/3 compared to conventional grooved noodles. As well as after cooking such as boiling, the groove looks like closed and presents a good appearance,
Moreover, it becomes a cooked noodle having a chewy uniform and good texture unique to a squeezed extruded noodle. The crisp, resilient, uniform and good texture of the extruded noodles of the present invention is comparable to or better than extruded noodles without grooves.

Next, the present invention will be specifically described with reference to examples and the like, but the present invention is not limited thereto.

Examples 1-3 and Comparative Examples 1-8 0.54 kg of water was added to 2 kg of durum wheat semolina, and this was mixed with a horizontal ribbon mixer (manufactured by Otake Noodle Machine Co., Ltd.))
To obtain the dough. This dough is supplied to a pasta manufacturing machine (trade name: Impress; manufactured by Brivantei, Italy) equipped with a die piece provided with an extrusion hole giving the cross-sectional shape shown in FIG. 1, and extruded ( The pressure in the barrel was about 80 kg / cm ² , the temperature was about 40 ° C.), and the pasta having the cross-sectional shape shown in FIG. 2 was produced. This is dried at a temperature of 45 ° C and a humidity of 77% to obtain a moisture content of 12% by weight.
A spaghetti having the dimensions of each part shown in 1 was obtained.
(Examples 1-3 and Comparative Examples 1-4).

Instead of the above-mentioned die piece, a die piece having an extrusion hole to give the cross-sectional shape shown in FIGS. 4 to 6 was attached and the above operation was repeated to obtain the shape and each part shown in Table 1 below. Spaghetti pasta having dimensions were produced (Comparative Examples 5 to 7).

In addition, a spaghetti-shaped pasta having the same long side and short side dimensions as in Example 1 but having a rectangular cross-sectional shape without grooves was manufactured in the same manner as in Example 1 (Comparative Example 8).

100 g of the pasta produced in each example was boiled in one boiling water, and the boiling time until it became edible and the elasticity and texture of the boiled pasta were examined. At that time, the elasticity of the boiled pasta was measured by the following method.

Measurement of elasticity (compressive strength) of boiled pasta Compressive strength (unit: kg) of pasta noodle strings was measured using a tension presser (manufactured by Taketomo Electric Co., Ltd.), and this was used as a measure of elasticity. That is, the V
A mold plunger (bottom: 1.6 × 20 mm) was attached, and this was applied at right angles to the longitudinal direction of the pasta noodle strings, and the measurement was performed by pressing the pasta noodle strings at a constant speed. The measurement was performed five times, and the average was obtained.

The texture of the pasta after boiling is indicated by an average score when 15 panelists eat each noodle and evaluated according to the following evaluation criteria.

There evaluation criteria scoring evaluation 5 ...... elasticity of the texture, there is a very good 4 ...... resilient texture, there is little good 3 ...... little elasticity texture, mouth feel there is little variation 2 ...... somewhat resilient There is a large variation in the texture 1 …… There is no elasticity and the texture is poor From the results in Table 1, it can be seen that the pasta of the present invention has a shorter boiling time than the pasta of the comparative example, and is superior in the elasticity and texture of the pasta.

Examples 4 to 6 and Comparative Examples 9 to 14 Pasta was produced by kneading and extrusion under the same conditions as in Example 1 except that a die piece giving the cross-sectional shape shown in FIG. 3 was used. (Examples 4 to 6 and Comparative Examples 9 to 12).

Instead of the above-mentioned die piece, a die piece having an extrusion hole to give the cross-sectional shape shown in FIG. 7 is attached and the above operation is repeated to obtain the shape and dimensions of each part shown in Table 2 below. Pasta was manufactured (Comparative Example)
13).

A pasta having the same long side and short side dimensions as in Example 4 but having a rectangular cross-sectional shape without grooves was manufactured in the same manner as in Example 4 (Comparative Example 14).

This was boiled in boiling water in the same manner as in Example 1, and the boiling time until it became edible, and the elasticity and texture of the boiled pasta were examined in the same manner as in Example 1.

The shape of the pasta manufactured here, the dimensions of each part, and the results obtained above are shown in Table 2 below.

From the results in Table 2, it can be seen that the grooved pasta of the present invention has a shorter boiling time and is more excellent in the elasticity and texture of the pasta than the other pastas.

Examples 7 to 8 By using a die piece having the same cross-sectional shape as shown in Example 1, kneading and extrusion were performed under the same conditions as in Example 1 to produce pasta.

This was boiled in boiling water in the same manner as in Example 1, and the boiling time until it became edible, and the elasticity and texture of the boiled pasta were examined in the same manner as in Example 1.

The shape of the pasta manufactured here, the dimensions of each part, and the results obtained above are shown in Table 3 below.

[Brief description of the drawings]

1 to 3 are diagrams showing the cross-sectional shapes of the extruded noodles of the present invention, and FIGS. 4 to 7 are diagrams showing the cross-sectional shapes of the extruded noodles other than the present invention.

 ──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Osamu Moriyama 102-12 Hikawa-cho, Kawagoe-shi, Saitama (56) References JP-A-60-6172 (JP, A) JP-A-51-29256 (JP, A) Japanese Utility Model Showa 55-18943 (JP, U) Japanese Utility Model Showa 57-62588 (JP, U)

Claims (1)

(57) [Claims] 1. A noodle string having a rectangular cross section, wherein the length of the long side is 1.5 to 4 times the size of the short side of the rectangle, and the noodle is located at the center of two short sides of the rectangle. A pair of mutually symmetrical grooves extending from the surface of the line toward the center in the longitudinal direction of the noodle string, and the opening width of the grooves is 20 to 50% of the dimension of the short side.
Wherein the depth of the groove is 30 to 45% of the dimension of the long side.