JP2997952B2 - Chinese noodle manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing Chinese noodles.

[0002]

BACKGROUND OF THE INVENTION Generally, in the production of Chinese noodles, an aging step is important for obtaining smooth and viscoelastic noodles. This ripening is roughly divided into dough ripening, noodle ripening and noodle string ripening, but the effect is weak in dough ripening, and the noodle ripening is less transparent because the ripened dough is damaged by rolling in the subsequent process, The effect on boiled growth is weak. The noodle string aging is most effected by aging for 1 to 2 days and nights to obtain effects such as transparency, viscoelasticity, and difficulty in boiling.

[0003] However, even when the noodle band and the noodle band are aged as described above, a large number of workers are required for noodle band collection, noodle band collection and removal, and storage space, containers and utensils are required. As a countermeasure against bacterial growth during aging and storage, there is a problem that washing and refrigeration equipment for containers and utensils are required. In addition, there is a drawback that it is difficult to apply the method to the production of frozen boiled noodles and packaged boiled noodles because it is not possible to continue the process from cutting out the noodles to boiling.

Further, a method of producing noodles by heating a cut noodle string is known (Japanese Patent Application Laid-Open No. 61-209561).
No.), there was a problem with the equipment, and the effect was not sufficiently satisfactory.

[0005] Therefore, without aging, efficiently
A method for producing smooth and viscoelastic Chinese noodles has been desired.

[0006]

Under such circumstances, the present inventors have conducted intensive studies and as a result, mixed and kneaded wheat flour, starch, gluten, egg white and kansui, and degassed the noodle band with an extruder. After extruding, continuous rolling and noodle string cutting out resulted in smooth and viscoelastic Chinese noodles without aging, and completed the present invention.

That is, the present invention comprises 80 to 95 parts by weight of wheat flour, 3 to 10 parts by weight of potato starch and / or tapioca starch, 1 to 5 parts by weight of active powder gluten, and 1 to 5 parts by weight of egg white (as dry powder). After mixing and kneading the mixture so that the total amount becomes 100 parts by weight, kneading the mixture, extruding the noodle band with an extruder under degassing, and continuously rolling the noodle band by a conventional method to cut out the noodle strings. An object of the present invention is to provide a method for producing a characteristic Chinese noodle.

As the starch used in the present invention, potato starch and tapioca starch can be used alone or in combination, respectively. These starches are the best for giving smoothness and texture to the noodles. Starches such as wheat and corn are not preferred because stickiness of the noodles increases. Potato starch and / or tapioca starch are added in a total amount of 3 to 10 parts by weight, preferably 5 to 6 parts by weight. If the amount is less than 3 parts by weight, a sufficient effect cannot be obtained.

[0009] The active powder gluten is necessary for producing a chewy texture, and 1 to 5 parts by weight, preferably 2 to 5 parts by weight.
3 parts by weight are blended. If the amount is less than 1 part by weight, a sufficient effect cannot be obtained.

[0010] Egg white is necessary for providing the elasticity of the noodles, and can be used in either liquid or dry powder form. However, 1 to 5 parts by weight, preferably 2 to 3 parts by weight of dry powder is blended. If the amount is less than 1 part by weight, a sufficient effect cannot be obtained. If the amount exceeds 5 parts by weight, the noodles are easily cut off, and the flexibility unique to Chinese noodles is lost.

In the present invention, first, these potato starch and / or tapioca starch, active powder gluten, egg white and 80 to 95 parts by weight of wheat flour are mixed so that the total amount becomes 100 parts by weight. Knead. This is degassed, and the noodle belt is extruded using an extruder. Degassing at the time of extrusion is necessary to give the noodles a feeling of transparency similar to noodle string ripening, and thereby, it is possible to enhance the binding between the doughs, and to obtain the effects of boil-melting and boil-off expansion. The degree of deaeration is preferably from -400 to -720 mmHg, particularly preferably -500 mmHg or more. The extrusion is preferably performed at a low pressure of 30 kg / cm ² or less. Extrusion at too high a pressure tends to result in smoothness and inferior elasticity, and tends to boil faster. Next, the obtained noodle belt is continuously rolled by a conventional method, and noodle strings are cut out to obtain Chinese noodles.

[0012]

According to the present invention, without aging,
Chinese noodles which are smooth, rich in viscoelasticity and hard to boil can be efficiently obtained. In addition, the process can be continuously performed from the cutting out of the noodle strings to the boiled process, which is suitable for producing frozen boiled noodles, packaged boiled noodles, and the like.

[0013]

The present invention will be further described with reference to the following examples. Example 1 90 parts by weight of wheat flour (Tokuryu: Nisshin Flour Milling Co., Ltd.), 5 parts by weight of potato starch (Nakashari: Shari-gun Agricultural Processing and Agriculture Cooperative Association), active gluten powder (Emasoft: RIKEN Vitamin ( 3 parts by weight) and 2 parts by weight of dried egg white (K type: Kewpie Co., Ltd.) were mixed, and 36 parts by weight of a 5 degree bamboo was added and kneaded with a noodle mixer to obtain a noodle dough. This was extruded into a noodle band (width 200 mm, thickness 5 mm) with an extruder (Impress: manufactured by Brivanti) at a degassing degree of -650 mmHg and a pressure of 15 kg / cm ² . Next, the noodle band was continuously rolled with a noodle roll, and cut into noodle strings at a cutting edge number of # 20 (noodle string thickness 1.6 mm). The noodle strings were boiled for 1 minute and 40 seconds (boiled yield: about 230%), rinsed with water, cooled, divided into small portions, and rapidly frozen to obtain frozen boiled Chinese noodles.

Example 2 89 parts by weight of flour (Tokuryu: Nisshin Flour Milling Co., Ltd.), 6 parts by weight of tapioca starch (Nissan MT-01: Japan Food Processing Co., Ltd.), active gluten powder (Emasoft: RIKEN) 2 parts by weight of Vitamin Co., Ltd. and 3 parts by weight of dried egg white (K type: Kewpie Co., Ltd.) were mixed, and frozen boiled Chinese noodles were obtained in the same manner as in Example 1.

Example 3 In the raw material mixture of Example 1, instead of 5 parts by weight of potato starch, 3 parts by weight of potato starch (Nakashari: Shari-gun Agricultural Processing and Agriculture Cooperative Association) and tapioca starch (Nissan Eclipse) MT-0
1: Nippon Food Processing Co., Ltd.) was added to obtain frozen frozen boiled Chinese noodles in the same manner as in Example 1.

Comparative Example The same raw material blending as in Example 1 and -600 with
The noodle dough obtained by kneading under reduced pressure under mmHg was formed into a noodle band by a noodle-making machine, and then cut into noodle strings after continuous rolling in the same manner as in Example 1. The noodle strings were beaten, packed in polyethylene bags, and aged at room temperature for 24 hours. Subsequently, frozen boiled Chinese noodles were obtained in the same manner as in Example 1.

Comparative Example 1 Frozen boiled Chinese noodles were obtained in the same manner as in Example 1 except that no potato starch was used.

Comparative Example 2 Frozen boiled Chinese noodles were obtained in the same manner as in Example 2 except that no active gluten powder was used.

Comparative Example 3 Frozen boiled Chinese noodles were obtained in the same manner as in Example 1 except that dried egg white was not used.

Comparative Example 4 Frozen boiled Chinese noodles were obtained in the same manner as in Example 1 except that the degree of deaeration during extrusion was -350 mmHg.

Test Example Each of the Chinese noodles produced in Examples, Control Examples and Comparative Examples was thawed with boiling water, and then tasted. Based on the Chinese noodles of the control example, the clarity, color tone (bright yellow color), and smoothness were obtained. The following evaluation methods were used to evaluate the stiffness (tongue texture), elasticity (chewy texture) and boiled growth (growth in soup). The results are shown in Table 1 as average values of 10 panelists. (Scoring method) 5 points: considerably better than control 4 points: slightly better than control 3 points: not different from control 2 points: slightly lower than control 1 point: significantly lower than control

[0022]

[Table 1]

As is apparent from Table 1, the Chinese noodles produced according to the present invention were excellent in all of transparency, color tone, smoothness, elasticity and boilability.

Claims (2)

(57) [Claims] 1. A total amount of 80 to 95 parts by weight of wheat flour, 3 to 10 parts by weight of potato starch and / or tapioca starch, 1 to 5 parts by weight of active powder gluten, and 1 to 5 parts by weight of egg white (as dry powder). Parts by weight, kneading the mixture with kneading, extruding the noodle band with an extruder under degassing, and continuously rolling the noodle band by a conventional method to cut out noodle strings. Manufacturing method of noodles. 2. The degree of deaeration at the time of extrusion is -400 to -72.
2. The method according to claim 1, wherein the pressure is 0 mmHg.