JP2928419B2 - Manufacturing method of rice cake noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing rice noodles, and more particularly, to a method for producing dry noodles and semi-fresh noodles using wheat as a main raw material called "mochi", a kind of barley. .

[0002]

2. Description of the Related Art The above-mentioned glutinous barley is a kind of barley, and among barley barley (hadaka barley), which has been mainly used as feed before, is a barley brand of "Yonezawa" and "Yatomi", and has an amylose content. It is a barley rich in so-called mochi with a small amount of amylopectin. This mochi is grown, for example, in Fukusaki-cho, Kanzaki-gun, Hyogo Prefecture.

Conventionally, glutinous barley has been used as feed for livestock, and is only edible as a glutinous dumpling during wartime. However, wheat is
It is known that it has high nutritional value, contains a large amount of vitamin B and minerals, and contains about four times as much dietary fiber as wheat.

[0004] Many noodles are manufactured using wheat flour as a raw material, and there is no noodles using rice wheat as a raw material.

[0005] By the way, as dry noodles, in addition to udon, elementary noodles are generally used, but since wheat flour is used as a main raw material, nutritional value is somewhat inferior. In addition, when udon and elementary noodles are used in hot pot dishes such as sukiyaki and water boiled, there is a drawback that boiling for a short period of time may cause misalignment or the noodles may be cut off.

[0006]

The production of dry noodles using glutinous barley having a high nutritional value has been proposed, but glutinous barley is much harder than wheat and is used for milling wheat. Milling could not be performed by the roll method. Moreover,
When the wheat flour was made into noodle dough, the elasticity was too strong, so that it lacked extensibility and was brittle, and it was difficult to make it into a linear shape (noodle shape).

[0007] The present invention has been made in view of the above-mentioned points, and has a high dietary fiber content and a high nutritional value as a main raw material in comparison with plain noodles and udon. It is an object of the present invention to provide a method for producing mochi barley noodles which is different from noodles, is delicious, rich, has a strong stiffness, and does not easily lose its shape even when cooked for a long time.

[0008]

Means for Solving the Problems To achieve the above-mentioned object, the method for producing glutinous barley noodles according to the present invention comprises: a) glutinous barley flour, which is obtained by crushing glutinous barley and then pulverizing it with a millstone method. b) After roasting the grain of the wheat, the grain flour crushed by the millstone method, c) salt water is added together with the flour as a binder and kneaded well to make a noodle dough, d) the noodles Roll the dough, cut the board, return the oil, fine-tune work, fine work, wrapping work, maturation of the room box, pull the work in this order, fully ripen, and linearize the work by separating the chopsticks and chopsticks And dried.

[0009] As described in claim 2, the rice noodles formed in a linear shape and dried to about 80% can be humidified to be in a half-life state.

[0010]

According to the method for producing glutinous barley noodles of the present invention having the above-mentioned constitution, since hard millet is crushed together with the seed coat and germ, the brown glutinous barley flour is obtained because it is pulverized by a millstone method. Can be Then, the mixture is kneaded with the flour and the saline solution and kneaded, so that the flour acts as a connecting material, and the noodle dough is hardly cut even when stretched. That is, glutinous wheat is fragile and easy to cut because gluten contained is water-soluble and does not have the spreading effect of flour in a milled state, but its properties are mixed by flour. Is alleviated.

[0011] Also, after rolling the noodle dough, cutting the board, refining the oil, fine work, small work, hanging work, maturation of the room box, and pulling out the noodle dough, they are fully aged, and the work of separating the noodles and chopsticks is performed. By manufacturing according to the so-called hand-rolled noodle manufacturing method, too strong viscoelasticity of the glutinous barley flour is suppressed, and the noodles are finished into a linear noodle, and an excellent texture can be obtained.

[0012] Furthermore, by mixing the roasted and roasted grain of wheat, the unique fragrant aroma and flavor of waxy wheat are produced.

When eating the glutinous barley noodles produced as described above, put them in boiling water, boil them again and boil them for a certain period of time, as in the case of ordinary dry noodles. You can eat it as cold noodles or as soup noodles in warm broth. By boiling the glutinous barley noodles in this way, the starchy properties of the glutinous barley are pre-gelatinized and the properties of the gluten contained therein are exhibited, resulting in a noodle with strong stiffness and rich viscoelasticity. For this reason, even if it is cooked for a long time, the noodles do not break. In addition, the mochi barley has a rustic, blackish hue, has a unique flavor, and has a good texture. In addition, they have higher nutritional value than plain noodles and udon.

Further, in the semi-fresh noodles according to the second aspect, since the noodles once dried are wetted to obtain fresh noodles with a certain level of moisture, the water can be distributed throughout the noodles and the moisture content can be made uniform.

[0015]

EXAMPLES The method for producing glutinous barley noodle according to the present invention will be described below with reference to examples.

As the main raw material, glutinous wheat cultivated in Fukusaki-machi is used. This type of glutinous barley is a barley variety containing much amylopectin, which is comparable to glutinous rice. Since glutinous barley is hard, it cannot be milled with a normal horizontal roll mill. Therefore, first, wheat hulls are usually refined to a yield of about 90%, and then milled using a mill of a millstone method in order to surely mill. This pulverizer has a structure in which a rotating plate capable of high-speed rotation and a fixed plate meshed with the rotating plate are combined, and the impact force and the shearing action of the meshing portion between the rotating plate and the fixed plate are used. , While crushing the glutinous barley, for example 110-
The mixture is sieved with a 120-mesh sieve (filter) to obtain milling with a yield of about 80 to 85%. This milled wheat flour has a high nutritional value including all of seed coat, embryo, endosperm, germ and the like. The seed coat contained in wheat flour is considered to be mostly fibrous, corresponding to bran in wheat flour. The germ is also rich in fats, proteins, various enzymes and vitamins. Further, amylase as a digestive enzyme has been confirmed in embryos.

On the other hand, in parallel with the milling operation of the glutinous barley, the grain of the glutinous barley is sufficiently roasted and then milled using a mill of the millstone method.

[0018] The rice flour is mixed with flour,
Add the appropriate amount of roasted wheat grain powder and knead it sufficiently while pouring in saline to make noodle dough. In addition, the mixing ratio in the present example is rice flour flour 26%,
5% of wheat flour and 69% of wheat flour, and 51% of a salt solution having a salt concentration of 12% is added to the whole flour.
The mixing ratio of the wheat flour (including the flour of the wheat grain) and the flour is not limited to the ratio described above, and is usually adjusted appropriately from 3: 7 to 5: 5.

The noodle dough is rolled in a rolling mill to form a strip having a thickness of about 5 cm.

The band-shaped noodle dough is passed through a roll, rounded, superimposed on two rolls, rolled, cut into a spiral shape, and aged while being wound into a container. The noodle dough formed in this manner is a rod-shaped piece of about 5 cm square, which is folded in the length direction and repeatedly kneaded several times by a rolling mill to be sufficiently kneaded and matured.

The rolled noodle dough is wound around the container while applying cottonseed oil (oil return) and aged sufficiently (about 3 hours).

The aged noodle dough is wound into a container through a round roll having a diameter of 15 mm by an automatic winding machine (fine work) and aged for about 1 hour.

The noodle strings are passed through a round roll having a diameter of 10 mm by an automatic winding machine, and the noodle strings are spirally wound around a container (small work), and then aged for about 4 hours.

[0024] A fully aged noodle string having a diameter of 10 mm is stretched while twisting with a wrapping machine, and two bamboo tubes (rolling pins) are drawn.
A noodle string is wound around the figure 8 (wrapping work).

Aged in a 10-room box (main), and the two tubes are stretched up and down 4 to 5 times to finally reach 50
Perform small pulling work to stretch to about cm. Then, hang it again on the hanging box of the room box and let it mature for about 12 hours.

Lastly, if the noodle strings and chopsticks are removed outdoors, the noodle strings are stretched up and down to about 2 m and dried to obtain dried rice noodles.

As can be understood from the above manufacturing process, in the production of rice cake noodles, it is necessary to ripen the noodle dough linearly while sufficiently stretching it over a long period of time.

Further, in the process of producing the dried glutinous barley noodles manufactured as described above, the glutinous barley noodles are dried to about 80%, and then placed in a humidification chamber and humidified for about 20 minutes. Half-life noodles are obtained.

Mochi flour is too strong in viscoelasticity, very poor in elongation and brittle, and has poor workability. However, by adopting a manufacturing process similar to the above-mentioned hand-rolled noodles,
The rice noodles are strong and have a unique flavor.
That is, the water content of the wheat flour and the flour is 51
%, It was necessary to adopt a production method similar to that of hand-rolled noodles. This is due to the above-mentioned properties of the rice flour, and when the water content is 45% or less, the elasticity of the noodle dough is too strong and the noodles do not cut into a linear shape.
In addition, although there is machine-punching in the method of producing fine noodles, the water addition rate in the case of machine-punching is generally 26 to 45%, and the limit is 45%. Then, by increasing the water content to about 51%, noodles having soft noodle skin, good tongue and strong "stiffness" were obtained.

Further, since salt water is added to the noodle dough, it is necessary to increase the mixing ratio of water in relation to the salt concentration (usually 12 °).

Further, in order to impart a characteristic aroma to the glutinous barley noodle, about 5% of the roasted barley grain powder is blended as described above. Has a very poor elongation, is brittle (due to the water-soluble gluten contained), and has poor workability. Therefore, it was necessary to increase the mixing ratio of water to about 51%.

Next, in order to clarify the excellent nutritional value of rice cake noodles according to the production method of the present invention, component analysis between rice cake noodles (dried noodles) and conventional raw udon and dried udon (main part)
3 shows a comparison table.

[0033]

[Table 1] Items Mochi Noodles Raw Udon Dry Udon Moisture 25.4 (g / 100 g) 33.0 (g / 100 g) 13.5 (g / 100 g) Protein 10.2 (g / 100 g) 6.8 ( g / 100 g) 8.9 (g / 100 g) Lipid 2.5 (g / 100 g) 1.3 (g / 100 g) 1.8 (g / 100 g) Carbohydrate 55.7 (g / 100 g) 57.0 (g / 100g) 72.3 (g / 100g) Fiber 0.3 (g / 100g) 0.1 (g / 100g) 0.2 (g / 100g) Ash 5.9 (g / 100g) 1. 8 (g / 100g) 3.3 (g / 100g) As is clear from this table, compared to conventional udon, it contains more fiber, ash, and lipids, and also contains more phosphorus, iron, and potassium. It is recognized that.

[0034]

As is apparent from the above description,
According to the method for producing rice cake noodles of the present invention, the following effects are achieved.

(1) Mochi-mugi, which has a high dietary fiber content and high nutritional value compared to plain noodles and udon, has the unique fragrance of mochi-mugi, and is delicious, full-bodied, and strong. It is possible to produce mochi barley noodles that do not easily lose boiling even when cooked for a long time. In particular, the glutinous barley noodles produced by the production method of the present invention are rich in seed coat, embryo, endosperm and germ, which are not present in conventional noodles, and are extremely nutritious health foods. Conventionally, there is a tendency that germ and the like are intentionally mixed as nutrients in the process of producing noodles, but in the present invention, there is no such necessity.

(2) According to the production method of the second aspect, a moist wheat noodle in a semi-living state in which the moisture has spread throughout the noodles and the moisture content is uniform.

Claims (2)

(57) [Claims] Claims: 1. a) mashed wheat and then crushed by a millstone method to make flour; and b) roasted grain of wheat and crushed by a millstone method. c) Add salt solution together with flour as a connecting material and knead well to make noodle dough.d) Roll this noodle dough, plate cutting, oil return, fine work, small uniform work, wrapping work, room box After performing the aging and pulling work in this order, fully aged,
A method for producing rice cake noodles, characterized by being formed into a linear shape by chopsticks and dried. 2. The method for producing rice noodles according to claim 1, wherein the rice noodles formed in a linear shape and dried to about 80% are humidified to a semi-fresh state.