JP3118098B2 - Manufacturing method of 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 noodles, and more particularly to a novel method for producing noodles in which flour raw materials are kneaded in two stages.

[0002]

2. Description of the Related Art Conventionally, noodles have been produced by kneading the flour raw material and water used in noodle making in their entirety from the beginning, and then performing the steps of compounding, rolling, cutting out noodle strings and the like.

[0003]

However, according to such a conventional method, there is a problem that the obtained noodles are insufficient in smoothness and viscoelasticity and boil quickly.

[0004] The present inventor has conducted various studies to solve such a conventional problem. As a result, surprisingly, it has been found that an extremely good result can be obtained by kneading the flour raw material in two stages. The present invention has been completed.

[0005]

That is, according to the present invention, 25 to 75 of the total amount of flour raw materials used in noodle making are first considered.
A method for producing noodles, comprising kneading weight percent and the total amount of water used in noodle-making to form gluten, and then adding the remaining flour raw material to the mixture and further kneading.

In the present invention, the flour used in the noodle making is appropriately selected and used depending on the type of the noodles to be produced. For example, besides flour such as medium flour, semi-strong flour and strong flour, Buckwheat flour, barley flour, rye flour, rice flour, starch and the like.

[0007] In the present invention, additives used in the production of ordinary noodle dough, such as salt and rice flour, are selected and blended according to the type of noodles.

In the method of the present invention, as the first kneading step, 25 to 75% by weight of the total amount of the flour raw material to be used is first mixed with the total amount of water to be used, and kneaded sufficiently until gluten is formed.

When the amount of the flour raw material is less than 25% by weight, noodles having viscoelasticity and slow boiling cannot be obtained, and when the amount exceeds 75% by weight, smooth and viscoelastic noodles cannot be obtained. Certain noodles cannot be obtained and none of them can achieve the object of the present invention.

When wheat flour and flour other than flour are used in combination, the mixture of the two may be used in the first kneading step and the second kneading step, respectively. It is preferable to use the flour as the flavor characteristics of the flour can be brought out more remarkably.

The specific amount of water used is preferably about 25 to 45% when the total amount of flour raw materials used is 100.

This kneading is carried out by using a mixer usually used for the production of noodles, for example, at a rotational speed of 50 to 250 rpm and 5 rpm.
This is done by kneading for ~ 15 minutes.

Next, the dough obtained in this way is kneaded by adding the remaining flour raw material as a second kneading step. This kneading may be carried out until the dough becomes soboro-like or dango-like in the same manner as in the usual method for producing noodles.
It may be performed for 5 to 10 minutes at rpm.

The noodle dough thus obtained is made according to a conventional method.

[0015]

The present invention will be further described with reference to the following examples.

Example 1 75 parts by weight of wheat flour (medium flour), 37 parts by weight of water and salt 3
Parts by weight, and the number of rotations is 60
The mixture was kneaded at 1 rpm for 1 minute and then at 150 rpm for 7 minutes (first kneading step). Next, 25 parts by weight of the remaining flour (medium flour) was added thereto, and the mixture was further kneaded at 70 rpm for 2 minutes and then at 200 rpm for 5 minutes to obtain a dough-like dough (second kneading step). The soboro-shaped dough thus obtained is molded into a noodle band using a noodle roll, and then aged for 30 minutes to adjust the thickness of the noodle band to 2.5 mm. It was cut into wires and then boiled to produce boiled noodles.

Example 2 Boiled noodles were produced in the same manner as in Example 1 except that 50 parts by weight of flour (medium flour) was used in each of the first kneading step and the second kneading step.

Example 3 The procedure of Example 1 was repeated except that 25 parts by weight of flour (medium flour) was used in the first kneading step, and 75 parts by weight of flour (medium flour) was used in the second kneading step. Boiled noodles were produced in the same manner.

Comparative Example 1 A boiled noodle was produced in the same manner as in Example 1 except that kneading was carried out only once using 100 parts by weight of the whole flour (medium flour).

Test Example 1 Each of the boiled noodles obtained in Examples 1 to 3 and Comparative Example 1 was mixed with 25
After wrapping 0 g each, refrigerated for 2 days, and then opened and boiled for 2 minutes, tasting evaluation was performed by ten panelists based on the evaluation criteria shown in Table 1. Table 2 shows the average results.

[0021]

[Table 1]

[0022]

[Table 2]

Example 4 75 parts by weight of wheat flour (semi-strong flour), 36 parts by weight of water and 1.4 parts by weight of boiled starch were blended, and the mixture was rotated at 80 rpm for 1 minute and then at 220 rpm by using a multi-hydrous noodle mixer. Kneading was performed for 7 minutes (first kneading step). Next, 25 parts by weight of the remaining flour (semi-strong flour) was added thereto, and the mixture was further kneaded at 80 rpm for 2 minutes and at 220 rpm for 4 minutes to obtain a dough-like dough (second kneading step). The soboro-shaped dough thus obtained is molded into a noodle band using a noodle roll, and then aged for 30 minutes to adjust the thickness of the noodle band to 1.5 mm. Raw ramen was manufactured by cutting into lines.

Example 5 Raw ramen was produced in the same manner as in Example 4 except that 50 parts by weight of wheat flour (quasi-strong flour) was used in each of the first kneading step and the second kneading step.

Example 6 In the first kneading step, 25 parts by weight of wheat flour (semi-strong flour)
A raw ramen was produced in the same manner as in Example 4 except that 75 parts by weight of wheat flour (quasi-strong flour) was used in the second kneading step.

Comparative Example 2 A raw ramen was produced in the same manner as in Example 4 except that kneading was performed only once using 100 parts by weight of the whole flour (quasi-strong flour) from the beginning.

Test Example 2 Each raw ramen obtained in Examples 4 to 6 and Comparative Example 2 was
After packing in 50g portions and refrigerated for 2 days, open and
The same tasting evaluation as in Test Example 1 was performed on the ramen boiled for a minute. Table 3 shows the results.

[0028]

[Table 3]

Example 7 Wheat flour (strong flour) 60 parts by weight, buckwheat flour 15 parts by weight,
32 parts by weight of water and 1 part by weight of salt were blended, and the mixture was mixed with a multi-hydration mixer at a rotation speed of 60 rpm for 2 minutes, and then with a rotation speed of 120 rpm.
The mixture was kneaded at rpm for 8 minutes (first kneading step). Next, 25 parts by weight of the remaining buckwheat flour was added, and the mixture was further kneaded at a rotation speed of 60 rpm for 1 minute and then at a rotation speed of 120 rpm for 4 minutes to obtain a dough-like dough (second kneading step). The soboro-like dough thus obtained was molded into a noodle belt using a noodle roll, and the thickness of the noodle belt was adjusted to 1.4 mm, and then cut into noodle strings with a # 20 square cutting blade to produce Nippon Soba. .

Example 8 The procedure was carried out except that only 50 parts by weight of flour (strong flour) was used in the first kneading step, and 10 parts by weight of flour (strong flour) and 40 parts by weight of buckwheat flour were used in the second kneading step. Japanese soba was produced in the same manner as in Example 7.

Example 9 Example 7 was repeated except that only 25 parts by weight of flour (strong flour) was used in the first kneading step, and 35 parts by weight of flour (strong flour) and 40 parts by weight of buckwheat flour were used in the second kneading step. Japanese soba was manufactured in the same manner as in.

Comparative Example 3 Nippon soba was produced in the same manner as in Example 7, except that kneading was carried out only once, using 60 parts by weight of whole flour (strong flour) and 40 parts by weight of buckwheat flour from the beginning.

Test Example 3 Each of the Japanese soba 150 obtained in Examples 7 to 9 and Comparative Example 3
Each g was boiled for 2.5 minutes, and the same tasting evaluation as in Test Example 1 was performed. The evaluation of the fragrance was performed according to the evaluation criteria shown in Table 4 below. Table 5 shows the results.

[0034]

[Table 4]

[0035]

[Table 5]

Example 10 75 parts by weight of wheat flour (medium flour), 36 parts by weight of water and salt 3
By weight, the mixture was kneaded with a polyhydric vacuum noodle mixer under reduced pressure (-500 mHg) at 60 rpm for 2 minutes and then at 120 rpm for 8 minutes (first kneading step). Next, 10 parts by weight of the remaining flour (medium flour) and 15 parts by weight of tapioca starch were added thereto, and the mixture was further mixed with a normal noodle mixer at 60 rpm for 1 minute and then at 120 rpm for 4 minutes.
The mixture was kneaded for 2 minutes to obtain a dough-like dough (second kneading step). Boiled noodles were produced in the same manner as in Example 1 using the thus obtained soboro-like dough.

Example 11 In the first kneading step, 50 parts by weight of flour (medium flour) was used. In the second kneading step, 35 parts by weight of flour (middle strength flour) and 15 parts by weight of tapioca starch were used. A boiled noodle was produced in the same manner as in Example 10 except for the presence of the soup.

Example 12 In the first kneading step, 25 parts by weight of wheat flour (medium flour) was added.
Example 10 was repeated except that 60 parts by weight of flour (medium flour) and 15 parts by weight of tapioca starch were used in the second kneading step.
Boiled noodles were produced in the same manner as described above.

Comparative Example 4 85 parts by weight of flour (medium flour) and tapioca starch 15
Boiled noodles were produced in the same manner as in Example 10 except that kneading was performed only once using the whole parts by weight from the beginning.

Test Example 4 Each of the boiled noodles obtained in Examples 10 to 12 and Comparative Example 4 was packaged in 250 g portions, and refrigerated for 2 days.
The same tasting evaluation was performed. Table 6 shows the results.

[0041]

[Table 6]

[0042]

According to the present invention, it is possible to produce high-quality noodles which are excellent in smoothness and viscoelasticity, are slow in boiling, and are excellent in taste and texture.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/16

Claims (1)

(57) [Claims] 1. A method of kneading 25-75% by weight of the total amount of flour raw materials used in noodle-making with the total amount of water used in noodle-making to form gluten, and then adding the remaining flour raw materials thereto. A method for producing noodles, further comprising kneading.