JP3205681U - Hand-rolled dry noodles or hand-dried dry noodles with a spiral shape - Google Patents

Abstract

Disclosed is a hand-rolled noodle prepared for dry noodles or a dry noodle in which a hand-rolled noodle is twisted in the longitudinal direction into a spiral shape. SOLUTION: Hand-rolled noodles or hand-made noodles, ▼ Ken ▲ raw noodles produced for dry noodles using water, aqueous alkaline salt solution, baking soda, ash juice or tang ash juice are twisted in the longitudinal direction into a spiral shape After molding, it was dried. [Selection] Figure 1

Description

The present invention relates to hand-rolled noodles or hand-made noodles produced for dry noodles, and relates to dry noodles that are made by twisting the raw noodles in the longitudinal direction into a spiral shape in the state of raw noodles.

There are many types of so-called noodles, such as raw noodles, soba noodles, udon, ramen, and pasta, and the materials and methods used differ. Specific noodle production methods include hand-made noodles, machine noodles and hand-rolled noodles.

Hand-made noodles are typically soba noodles and udon. The dough is stretched by hand using a rolling pin and then folded into a kitchen knife. Sanuki udon is widely accepted as a typical noodle.

Machine noodles are also pressed into a flat shape, and the method of cutting the line is the same as that for hand-made noodles, but the pressing method is rolled through the dough between a pair of rotating rolls. For this reason, this manufacturing method is easy to make a production line and is suitable for mass production.

Regarding hand-rolled noodles, the hand-made noodles and machine noodles are stretched so that they are knitted many times while twisting the dough, unlike the manufacturing method in which the dough is thinly stretched with a rolling pin etc. There is an essential difference that hand-rolled noodles are generally used as dry noodles and hand-made noodles as raw noodles.

As for the shape of the noodles, dry pasta, which is dry noodles, is made by putting the kneaded material into the molding machine and extruding it while passing through the molding part while removing air as much as possible. A wide variety of noodle shapes can be produced. On the other hand, hand-made noodles are made by cutting into noodles with a blade, and hand-rolled noodles are also cut into a predetermined length with a blade, resulting in a stick or strip shape. For this reason, since it cannot attach various shapes like pasta dishes, it was scarce in appearance.

  Japanese Patent Laid-Open No. 05-199847

In order to solve the above-mentioned problem, Patent Document 1 discloses a conventional mechanical noodle making method in which a starch powder or the like is sprayed and is cut into a line having a predetermined width, and is taken over a rolling pin with a certain width and a certain length. The noodle strings are suspended by the transition rails and lowered at a predetermined speed on a belt conveyor that moves forward and while vibrating with a predetermined amplitude and period to the left and right. Folds into a wave shape while giving it, then moves it onto a belt conveyor having a corrugated bar at a predetermined interval in the direction perpendicular to the direction of travel, and adds it with one or more corrugated rolls held at a predetermined gap from this conveyor. By applying pressure to the noodle strings, the kinks and irregular irregularities that are very close to the appearance of hand-made noodles are added to the noodle strings. It has been made.

However, the mechanical noodles provided with noodles having irregular shapes such as “twist” and irregularities by the mechanical noodle making apparatus are merely approximate to the appearance of hand-made noodles. Noodles and hand-rolled noodle-shaped areas are not removed.

In view of the above problems, as a result of sincerity, the inventor is raw noodles having a spiral shape by twisting the raw noodles in the longitudinal direction while winding the rolled raw noodles prepared for dry noodles, It is a dry noodle having a twisted spiral shape produced by drying raw noodles having a spiral shape.

は唐灰汁を使用した乾麺である。In order to maintain a spiral shape with respect to the roll-shaped raw noodles and to maintain the spiral shape even after being boiled, the raw noodles contain gluten contained in wheat flour.

Is dry noodles using Kara soup.

The dried noodles twisted in the longitudinal direction of the noodles of the present invention and formed into a spiral shape can not only realize a gorgeous appearance even after being cooked like existing pasta noodles in order to maintain the spiral shape, what is pasta noodles? Unlike the hand-rolled noodles or hand-made noodles, it forms a three-dimensional structure of gluten that is tough and elastic, smooth and smooth over the throat, smooth and soft to the mouth, but has a smooth texture and a crisp texture. Produces a unique texture that is good.

The dry noodle edge part which comprises the twisted spiral shape of this invention is shown. The basic structure of the manufacturing apparatus which twists the raw noodle prepared as the hand-rolled noodle of this invention or the dry noodle for hand-cooked noodles and comprises a spiral shape is shown.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

FIG. 1 is a view of the end of a dry noodle prepared by twisting raw noodles prepared for dry noodles having a predetermined noodle width (d) according to the present invention in the longitudinal direction (A) to have a spiral shape, and cutting the dry noodles after drying. Some are shown.

FIG. 2 shows a basic configuration of the noodle twisting device for dry noodles of the present invention. Although not shown, a pedestal (10) is fixed to the tip of a pedestal rotating shaft (1) that is rotated by a motor drive, and the pedestal has a raw noodle storage container (20) for storing raw noodles (500); The upper part of the raw noodle container (20) includes a guide tube (30) for allowing the raw noodles to pass therethrough and a noodle winder for winding the noodles that have passed through the guide tube (30).

Although not shown, the noodle winder includes a disk (200) fixed to a central shaft (100) that is rotated by a motor, and a noodle winding rod (210) that is substantially perpendicular to the circumference of the disk. It is attached. The main body of the noodle winder is mounted on a moving table (300) for the noodle winder on the housing (400), and is driven by a rotating shaft (110) attached to the moving table of the noodle winder by motor driving. It can move horizontally.

As a work procedure for twisting the raw noodles into a spiral shape, the raw noodles in the shape of a rod or a band are rolled into a roll shape, and the raw roll noodles (500) are placed in the raw noodle storage container (20). Install it on the noodle winder. By rotating the raw noodle storage container (20) in the above state, the raw noodles are formed into a spiral shape, and at the same time, the noodles are wound up while winding the raw noodles into the spiral shape with a noodle winder. It is completed by moving the machine platform (300) in the horizontal direction.

カリ塩水溶液、重曹、灰汁又は唐灰汁を使用することを特徴とし小麦粉および食塩水、必要に応じて調味料、やくみ、澱粉等を添加して混ぜてよく練り、食用植物油を塗って、縒りをかけながら引き伸ばしと熟成を何度も繰り返して製造した生麺を使用した乾麺である。

It is characterized by using potassium salt solution, baking soda, ash juice or tang ash soup. Add flour and saline, seasoning, knead, starch, etc. if necessary, knead well, apply edible vegetable oil, simmer It is a dry noodle that uses raw noodles that are produced by repeating stretching and aging over and over.

１％未満ではグルテンの立体的展開構造を形成出来ないため完成した乾麺を茹でると螺旋形状が解けてしまう。また、２％を超えると捻じれ螺旋形状に成形する際に生麺が切れ歩留を低下させるためである。従って、捻

重量比は０．４％から１％が好ましい。

If it is less than 1%, a three-dimensional structure of gluten cannot be formed, and when the finished dry noodles are boiled, the spiral shape is unraveled. Further, if it exceeds 2%, the raw noodles are cut when forming into a twisted spiral shape, and the yield is lowered. Therefore, twist

The weight ratio is preferably 0.4% to 1%.

The specific configuration of the noodle twisting device for dry noodles according to the present invention is not limited to that described in the embodiment, and can be changed without departing from the gist of the invention. Specifically, the shape of raw noodles before becoming dry noodles may be rod-shaped or band-shaped, and is not limited to hand-rolled noodles or dry noodles, and may be used for other noodles.

Because it is a new dry noodle that has never existed before, new creative dishes can be provided

1 pedestal rotating shaft 10 pedestal 20 raw noodle storage container 100 rotating shaft 110 for rotating the noodle winder rotating shaft 200 for the noodle winder moving table 200 disc 210 noodle winding rod 300 moving table 400 for the noodle winder 210 Noodle take-up stick 500 Raw noodles for dry noodles d Noodle width A Longitudinal direction

The present invention relates to hand-rolled noodles or hand-made noodles produced for dry noodles, and relates to dry noodles that are made by twisting the raw noodles in the longitudinal direction into a spiral shape in the state of raw noodles.

There are many types of so-called noodles, such as raw noodles, soba noodles, udon, ramen, and pasta, and the materials and methods used differ. Specific noodle production methods include hand-made noodles, machine noodles and hand-rolled noodles.

Hand-made noodles are typically soba noodles and udon. The dough is stretched by hand using a rolling pin and then folded into a kitchen knife. Sanuki udon is widely accepted as a typical noodle.

Machine noodles are also pressed into a flat shape, and the method of cutting the line is the same as that for hand-made noodles, but the pressing method is rolled through the dough between a pair of rotating rolls. For this reason, this manufacturing method is easy to make a production line and is suitable for mass production.

Regarding hand-rolled noodles, the hand-made noodles and machine noodles are stretched so that they are knitted many times while twisting the dough, unlike the manufacturing method in which the dough is thinly stretched with a rolling pin etc. There is an essential difference that hand-rolled noodles are generally used as dry noodles and hand-made noodles as raw noodles.

As for the shape of the noodles, dry pasta, which is dry noodles, is made by putting the kneaded material into the molding machine and extruding it while passing through the molding part while removing air as much as possible. A wide variety of noodle shapes can be produced. On the other hand, hand-made noodles are made by cutting into noodles with a blade, and hand-rolled noodles are also cut into a predetermined length with a blade, resulting in a stick or strip shape. For this reason, since it cannot attach various shapes like pasta dishes, it was scarce in appearance.

Japanese Patent Laid-Open No. 05-199847

In order to solve the above-mentioned problem, Patent Document 1 discloses a conventional mechanical noodle making method in which a starch powder or the like is sprayed and is cut into a line having a predetermined width, and is taken over a rolling pin with a certain width and a certain length. The noodle strings are suspended by the transition rails and lowered at a predetermined speed on a belt conveyor that moves forward and while vibrating with a predetermined amplitude and period to the left and right. Folds into a wave shape while giving it, then moves it onto a belt conveyor having a corrugated bar at a predetermined interval in the direction perpendicular to the direction of travel, and adds it with one or more corrugated rolls held at a predetermined gap from this conveyor. By applying pressure to the noodle strings, the kinks and irregular irregularities that are very close to the appearance of hand-made noodles are added to the noodle strings. It has been made.

However, the mechanical noodles provided with noodles having irregular shapes such as “twist” and irregularities by the mechanical noodle making apparatus are merely approximate to the appearance of hand-made noodles. Noodles and hand-rolled noodle-shaped areas are not removed.

In view of the above problems, as a result of sincerity, the inventor is raw noodles having a spiral shape by twisting the raw noodles in the longitudinal direction while winding the rolled raw noodles prepared for dry noodles, It is a dry noodle having a twisted spiral shape produced by drying raw noodles having a spiral shape.

In order to maintain the spiral shape with respect to the roll-shaped raw noodles and maintain the spiral shape even after being boiled, the raw noodles must have elasticity and flexibility of gluten contained in the flour. Therefore, it is dry noodles using brackish water, an aqueous alkaline salt solution, baking soda, ash juice or tang juice.

The dried noodles twisted in the longitudinal direction of the noodles of the present invention and formed into a spiral shape can not only realize a gorgeous appearance even after being cooked like existing pasta noodles in order to maintain the spiral shape, what is pasta noodles? Unlike the hand-rolled noodles or hand-made noodles, it forms a three-dimensional structure of gluten that is tough and elastic, smooth and smooth over the throat, smooth and soft to the mouth, but has a smooth texture and a crisp texture. Produces a unique texture that is good.

The dry noodle edge part which comprises the twisted spiral shape of this invention is shown. The basic structure of the manufacturing apparatus which twists the raw noodle prepared as the hand-rolled noodle of this invention or the dry noodle for hand-cooked noodles and comprises a spiral shape is shown.

Hereinafter, embodiments of the present invention will be described with reference to the drawings.

FIG. 1 is a view of the end of a dry noodle prepared by twisting raw noodles prepared for dry noodles having a predetermined noodle width (d) according to the present invention in the longitudinal direction (A) to have a spiral shape, and cutting the dry noodles after drying. Some are shown.

FIG. 2 shows a basic configuration of the noodle twisting device for dry noodles of the present invention. Although not shown, a pedestal (10) is fixed to the tip of a pedestal rotating shaft (1) that is rotated by a motor drive, and the pedestal has a raw noodle storage container (20) for storing raw noodles (500); The upper part of the raw noodle container (20) includes a guide tube (30) for allowing the raw noodles to pass therethrough and a noodle winder for winding the noodles that have passed through the guide tube (30).

Although not shown, the noodle winder includes a disk (200) fixed to a central shaft (100) that is rotated by a motor, and a noodle winding rod (210) that is substantially perpendicular to the circumference of the disk. It is attached. The main body of the noodle winder is mounted on a moving table (300) for the noodle winder on the housing (400), and is driven by a rotating shaft (110) attached to the moving table of the noodle winder by motor driving. It can move horizontally.

As a work procedure for twisting the raw noodles into a spiral shape, the raw noodles in the shape of a rod or a band are rolled into a roll shape, and the raw roll noodles (500) are placed in the raw noodle storage container (20). Install it on the noodle winder. By rotating the raw noodle storage container (20) in the above state, the raw noodles are formed into a spiral shape, and at the same time, the noodles are wound up while winding the raw noodles into the spiral shape with a noodle winder. It is completed by moving the machine platform (300) in the horizontal direction.

In order to form a twisted spiral shape and maintain the shape substantially even when boiled, it is characterized by using brackish water, alkaline salt solution, baking soda, ash or tang ash soup, flour and saline, seasoning if necessary, It is a dry noodle that uses raw noodles that are made by adding edible, starch, etc., mixing and kneading, applying edible vegetable oil, and repeatedly stretching and ripening while rolling.

As an example when using brackish water. The brackish water uses raw noodles for dry noodles in a range of 0.1% to 2% by weight with respect to the weight of the flour. If the brine weight ratio is less than 0.1%, a three-dimensional development structure of gluten cannot be formed. Further, if it exceeds 2%, the raw noodles are cut when forming into a twisted spiral shape, and the yield is lowered. Therefore, in consideration of the yield in the twisting process, the maintainability of the noodle shape after boiling, and the texture, the brine weight ratio is preferably 0.4% to 1%.

The specific configuration of the noodle twisting device for dry noodles according to the present invention is not limited to that described in the embodiment, and can be changed without departing from the gist of the invention. Specifically, the shape of raw noodles before becoming dry noodles may be rod-shaped or band-shaped, and is not limited to hand-rolled noodles or dry noodles, and may be used for other noodles.

Because it is a new dry noodle that has never existed before, new creative dishes can be provided

1 pedestal rotating shaft 10 pedestal 20 raw noodle storage container 100 rotating shaft 110 for rotating the noodle winder rotating shaft 200 for the noodle winder moving table 200 disc 210 noodle winding rod 300 moving table 400 for the noodle winder 210 Noodle take-up stick 500 Raw noodles for dry noodles d Noodle width A Longitudinal direction

Claims (2)

Dry noodles, which are hand-rolled noodles or hand-made noodles, which are formed by twisting raw noodles produced for dry noodles in the longitudinal direction and forming them into a spiral shape

2. The dry noodles according to claim 1, wherein the noodles are produced using lye

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