JP3254150B2 - Wide noodles having irregularities and method for producing the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to wide noodles having irregularities on the surface of a wide range of noodles such as flat udon, kishimen, yam-uma, chinese noodles, and buckwheat, and a method for producing the same.

[0002]

2. Description of the Related Art Flat noodles, kishimen and the like have been used as a general name for noodles in which noodle strings are wider than their thickness, and have been widely spread as a local food and specialty since ancient times. As a feature, the thickness of the noodle strings is about 2-4 mm and the width is 4.5-10 mm, and the noodle strings have smoothness and chewy elasticity of noodles, and are widely used by people. Was. As is well known, a method for producing such noodles is to use a cereal flour such as flour as a main raw material, add water, salt, and the like, knead the dough into a noodle dough, and then superimpose the dough and perform composite rolling. To make a noodle strip, cut it out using a cutting blade or the like to make a noodle string, or to dry this noodle string with hot air to dry noodles, or to cook this noodle string after cooking and fry it to make instant noodles There is a way.

[0003] Since these noodle strings are wide and thick, the drawback is that the time required for cooking and restoring is long, and as a result, the surface of the noodles breaks down after restoring, resulting in a texture lacking in elasticity. In addition, since the width of the noodles is wide and the surface is smooth, the taste of soup, sauce, juice and the like during eating becomes worse. Further, there is a disadvantage that as the width of the noodles becomes wider, it adheres during cooking and causes restoration unevenness. In particular, when the width of the noodle strings is 8 mm or more, the restoration unevenness increases and its commercial value is lost.

[0004] In the production of conventional wide noodle strings, for example, Japanese Utility Model Application Laid-Open No. 54-120590 discloses a method in which symmetrical uneven portions are formed on both sides of a noodle string, and Japanese Utility Model Application Laid-Open No. Sho 57-16.
No. 9093 discloses an noodle with a textured pattern made by applying appropriate pressure to a roller having a textured pattern on the surface of a noodle dough or a noodle-like material. Furthermore, Japanese Unexamined Patent Publication No. 6-46780 discloses that udon, soba,
Chinese noodles, somen noodles, such as the shape of a loose, vertical, horizontal, diagonal, etc. in an appropriate direction to the outer surface,
There is disclosed a technique of forming a large number of cut-like thin lines, through-hole-like fine hole rows, or irregularities linearly or in a curved line.

[0005] In these conventional methods, the noodle strings are provided with irregularities and narrow grooves so that the soup, sauce, juice and the like during cooking and eating can be easily blended with the noodles to improve the taste. By partially reducing the thickness or forming the groove or the hole, there is an effect that the cooking time can be reduced. However, on the other hand, there are irregularities, grooves, etc. formed on the surface of the noodle strings, which may be lacking in smoothness and uniform elasticity, which is the most important in the taste of noodles, and during handling and cooking of products. In some cases, the noodle strings were broken by external force, resulting in short noodles, waste noodles, and the like. Furthermore, since these prior arts are directed to noodles thinner than the wide noodles aimed at by the present invention, it eliminates adhesion and restoration unevenness of the wide noodles having a width of 8 mm or more in the present invention. No technique for doing so is disclosed.

[0006]

Therefore, according to the present invention, when the cooking water is returned, there is no adhesion between the noodle strings, uniform restoration can be achieved, and smooth and uniform elasticity is obtained. And a method for producing the same.

[0007]

Accordingly, the present invention is directed to a wide noodle having a width of at least 8 mm, the thickness of which is uniform, and irregularities formed on both sides thereof. A wide noodle having unevenness characterized by the above, and a method for producing the same. In particular, the wide noodles having irregularities of the present invention are manufactured by forming irregularities on both front and back surfaces at the center of the noodle string, and the interval between the concave portions and the convex portions is 1 to 30 mm, and the concave portions are formed. It is manufactured by setting the distance from the concave portion and / or the convex portion to the convex portion to 2 to 50 mm .

[0008]

DETAILED DESCRIPTION OF THE INVENTION The noodles which are the object of the present invention include noodles such as flat udon, kishimen, chinese noodles, soba, pasta and the like, and noodles wider than these conventional products, or wonton, gyoza, spring rolls, etc. Contains skin-like noodles. As shown in FIG. 1, the method for producing these noodles is as follows. Wheat flour, starch, buckwheat flour and the like are used as main raw materials, and water, salt and the like are added thereto and kneaded in a kneading machine 1 to obtain a dough. The dough is rolled using a plurality of rolling rollers 2 and adjusted to a predetermined thickness to form a noodle belt. This noodle band is passed between the corrugated roll conveyors 3 for corrugated traces to form irregularities on both front and back surfaces of the noodle band. The noodle band on which the irregularities are formed is steamed in the steaming machine 4 (for example, a steaming pressure of 0. 1).
After pregelatinizing by 5 kg / cm ² for 2 minutes), as shown in FIG. 4, cut into noodle strings by a vertical cutter 5 as shown in FIG. 5, and further, as shown in FIG. The noodle strings are cut to an appropriate length by a guillotine cutter 6, the cut noodle strings are dried by a hot-air dryer 7 and then cooled, and the obtained dried noodles are packaged to obtain a product. In addition, immediately after forming the unevenness on the noodle belt, if it is cut to a predetermined length and packaged as a final product, a raw wide noodle having unevenness can be obtained.

As shown in FIG. 2, the structure of the corrugated roll conveyor 4 is such that an uneven portion is provided on a rotating roll conveyor, and the concave portion of one rotating corrugated uneven roll conveyor is connected to the other wave. The unevenness is formed on both sides of the noodle band that passes by adjusting the gap between the two uneven roll conveyors by arranging them so as to face the convex portions of the uneven roll conveyor. The material of the roll conveyor is made of stainless steel, Teflon, or the like, and any material having a strength capable of forming irregularities thereon may be used. As shown in FIG. 3, a portion of the noodle belt that passes through the roll conveyor 4 and has no irregularities is provided with a stretchable plastic belt conveyor such as a sponge to protect the noodle belt and prevent the noodle belt from passing therethrough. Configured to support.

The shape of the unevenness formed on the surface of the noodle strings is shown in FIG.
As shown in FIG. 8, a continuous product having a wavy shape is more suitable for continuous production, the product is easy to handle, and the noodle surface after cooking the noodle is smooth and has a good elasticity. It gives a feeling. The shape of the unevenness is a circular shape, an elliptical shape, a triangular shape, or the like, regardless of the shape, as long as the unevenness is formed.

As shown in FIG. 8, the size of the uneven portion is such that the height difference H between the convex portion and the concave portion of the noodle string is 1-30 mm, and if it is 1 mm or less, the object of the present invention cannot be achieved.
If it is 30 mm or more, the unevenness is large, so that the texture such as the smoothness of the noodle skin after cooking is reduced, and problems such as breakage during handling of the product occur. Therefore, the height difference between the concave portion and the convex portion is 2-10.
mm is optimal.

[0012] As shown in FIG.
P: H is formed so that 2:30 <5: 5 <50: 1. If the ratio is more than 2:30 , the unevenness is densely formed, so that the noodle making operation becomes difficult. If the ratio is less than 50: 1, the number of the unevenness decreases, and the noodle strings adhere during cooking, thereby achieving the object of the present invention. Can not do.

[0013] As shown in FIG.
The width of the uneven portion is preferably in the range of 10-90% with respect to the width of the noodle belt, and most preferably 20-60%. When this indicates the entire width of the noodle strings as A and the width of the uneven portion as B, B: A = 1: 10 <6: 1
0 <9:10. The arrangement of the concavo-convex portions is more effective as the noodle strings are arranged at the center from the periphery.

Regarding the regularity of the irregularities, it is more effective to form the irregularities of different phases so that the irregularities of the adjacent noodle strings do not overlap.

[0015]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below with reference to embodiments.

[0016]

Example 1 (Wide Chinese noodles having irregularities) A mixture of 70 parts by weight of flour and 30 parts by weight of potato starch was used as a raw material powder, and 450 g of active gluten / 25 kg of the raw material powder was added thereto, followed by premixing, and this mixture was used. And 8 kg of water
450g of salt per 25kg of raw material powder and 150 of whole egg powder
g, a kneading solution obtained by adding and dissolving 60 g of a polymerized phosphate and 30 g of a thickening polysaccharide, and 500 g of edible oil / fat per 25 kg of raw material powder were added and mixed.
After forming the noodle band of 0 mm, the noodle band is corrugated to form wavy irregularities through a corrugated roll conveyor, which is steamed at a steaming pressure of 0.5 kg / cm ² for 120 seconds. Then use a cutter to length 10cm, width 25m
Cut out a wide noodle string having irregularities of m
It was dried with hot air for 5 minutes to obtain wide Chinese noodles having desired irregularities.

[0017]

Example 2 (Wide Chinese noodles with raw noodles having irregularities) In Example 1, the thickness of the noodle band was set to 1.00 mm, and then a wide noodle strip having irregularities of 10 cm in length and 25 mm in width was cut with a cutter. Wide noodles of raw noodles without cutting and drying with hot air were obtained.

[0018]

Example 3 (Wide flat udon with irregularities) In Example 1, except that 60 g of the polymerized phosphate was removed from the kneading solution, the other portions were dried with hot air at 90 ° C. for 15 minutes in the same manner. I got a flat udon.

[0019]

[Example 4] (Wide Chinese noodles having a frying process with irregularities) In Example 1, after forming irregularities, steamed, cut out with a cutter a wide noodle line having irregularities of 10 cm in length and 25 mm in width. Frying was carried out with palm oil heated to 140 ° C. for 30 seconds to obtain a wide-ranging Chinese noodle having a desired unevenness.

[0020]

[Comparative Example] (Wide Chinese noodles by the conventional method) In Example 1, the thickness of the noodle belt was set to 1.00 mm, then steamed in the same manner, and the length was 10 cm and the width was 25 with a cutter.
mm, and then dried with hot air to obtain wide Chinese noodles by a conventional method without forming irregularities.

Next, 40 g of the wide Chinese noodle of Example 1-4
Was cooked in 500 ml of boiling water for 3-4 minutes, and the presence or absence of adhesion during cooking, the restored state, and the taste were compared. The wide noodles having irregularities according to Examples 1-4 of the present invention have no adhesion of wide noodle strings during cooking as compared with the conventional noodles of the comparative example, and therefore have no uneven cooking restoration and the surface of the noodles. Is smooth,
It was a wide noodle with excellent unevenness having uniform elasticity.

[0022]

As described above, the wide noodles having irregularities of the present invention can be used even if the width of the noodle strings is wide.
Due to the irregularities formed on both sides, noodle strings do not adhere to each other during cooking, the restoration of the cooking is uniform, and wide noodles with irregularities having smooth and uniform elasticity can be obtained by cooking. Because the thickness of the cotton line is uniform due to the unevenness formed on both sides, the noodle string is cut or broken during cooking and handling of the product, so that short noodles, waste noodles, etc. do not occur, Excellent effects are obtained both in terms of quality and economical aspects such as manufacturing costs.

[Brief description of the drawings]

FIG. 1 is a diagram showing a process for producing wide noodles having irregularities according to the present invention.

FIG. 2 is a side view of a corrugated marking conveyor used in the present invention.

FIG. 3 is a plan view of a waveform imprinting conveyor used in the present invention.

FIG. 4 is a cross-sectional view showing a place where a noodle band is cut by a vertical cutter.

FIG. 5 is a plan view showing where the noodle band is cut by a vertical cutter.

FIG. 6 is a view showing that the noodle strings are cut into a desired size by the horizontal guillotine cutter of the present invention.

FIG. 7 is a perspective view and a side view of the wide noodle of the present invention.

FIG. 8 is a diagram showing the interval between the uneven portions of the wide noodles of the present invention.

FIG. 9 is a view showing an arrangement of uneven portions in the wide noodle of the present invention.

[Explanation of symbols]

1: Kneading machine, 2: Rolling roller, 3: Conveyor with waveform trace, 4: Steaming machine, 5: Vertical cutter, 6: Horizontal cutter, 7: Dryer.

──────────────────────────────────────────────────続 き Continuation of the front page (72) Inventor Moriya Kawamura 4-29-3 Honcho, Nakano-ku, Tokyo (72) Tomomi Ochiai 1-3-6, Honamanuma, Suginami-ku, Tokyo (56) References 7-194325 (JP, A) JP-A-58-36363 (JP, A) JP-A-55-18943 (JP, U) (58) Fields investigated (Int. Cl. ⁷ , DB name) A23L 1/16

Claims (5)

(57) [Claims] Claims: 1. A noodle band having a width of 8 mm or more, wherein the width of the noodle band is 8 mm or more, the thickness of the noodle band is uniform, and irregularities are formed on both sides thereof. The distance between the concave portion and the convex portion of the concave and convex portion is 1 to 30 mm, and the distance between the concave portion and the concave portion and / or the convex portion and the convex portion is 2 to 50%.
mm , and the height difference between the concave portion and the convex portion of the concave and convex portion is 1-
Wide noodles having irregularities characterized by being 30 mm. 2. The wide noodles according to claim 1, wherein the uneven portions formed on both sides of the noodle strings are formed at the center of the noodle strings. 3. The wide noodles according to claim 1, wherein the shape of the unevenness is a circle, an ellipse, or a triangle. 4. Main ingredients are flour, starch, buckwheat flour, etc.
Water, salt and the like are added and kneaded to obtain a dough, and the dough is rolled using a rolling roller to form a noodle band having a predetermined thickness. To form irregularities on the front and back surfaces of the noodle band, and after steaming the noodle band formed with the irregularities, cut into noodle strings, and further cut the noodle strings into appropriate lengths. In the method for producing wide noodles having unevenness with a width of the noodle strings of 8 mm or more, the thickness of the noodle strings is uniform, and the width of the uneven portions is in the range of 10 to 90% with respect to the width of the noodle strings. The interval between the concave portion and the convex portion of the concave and convex portion is 1-30 mm, and the interval between the concave portion and the concave portion and / or the convex portion and the convex portion is 2-50 mm.
And the height difference between the concave portion and the convex portion of the uneven portion is 1-30.
mm. 5. The method for producing wide noodles according to claim 4, wherein the uneven portions formed on both sides of the noodle strings are formed at the center of the noodle strings.