JP3834734B2

JP3834734B2 - Noodle making method and noodles

Info

Publication number: JP3834734B2
Application number: JP2001381416A
Authority: JP
Inventors: 一彦横田; 俊輔大坪
Original assignee: Nippon Flour Mills Co Ltd
Current assignee: NIPPN Corp
Priority date: 2001-12-14
Filing date: 2001-12-14
Publication date: 2006-10-18
Anticipated expiration: 2021-12-14
Also published as: JP2003180279A

Description

【０００１】
【発明の属する技術分野】
この発明は、製麺用原料粉体に熱湯を加えて瞬間水和して水和生地とし、この水和生地を利用して製麺することを目的とした製麺方法及び麺類に関する。
【０００２】
【従来の技術】
従来麺類の製造に関しては、年間の気象条件に応じて冷水か中温（３℃〜４０℃程度）の練り水が製麺用原料粉体に加えられ、ミキサーで捏ねることにより生地が形成され、所定の製麺工程を経て麺状に成形されている。
【０００３】
また、そばにおいては、そば粉比率の高い組成では結着力が欠けるので、生地の形成が困難な為に、練り水を熱湯にして、粉体の一部を糊状化し、その粘性で生地を形成する方法が知られていた。
【０００４】
次に、小麦粉と澱粉類とを含有する原料粉体に、５０℃〜１００℃の温水ないし熱水を添加して混合、混捏を行い、ついで０℃〜３０℃の冷水を添加して、混合、混捏を行った後、常法により圧延、圧縮を行って麺線を形成することを特徴とした生麺類の製造方法が知られていた（特開昭５８−２０１９５４）。
【０００５】
【発明により解決しようとする課題】
前記従来の熱湯加水による方法においては、煮崩れが多い、つるみが劣る、弾力感が劣る、常時均質な製品を得ることが難しい、ある項目は良化しても他の項目は劣りアンバランスという問題点があった。
【０００６】
前記公知の発明は、時間が経過しても歯応えがあり茹で伸びが遅い等の効果があるが、つるみに劣る問題点や温水または熱水を加えて混合した後、冷水を加えて冷却してさらに長くミキシングする方法をとっており主にグルテン蛋白質の組織化促進を目的としており、その結果が歯応え効果として発現したものであり、ミキシング時間も同じ、茹で時間も同じで効率が常法と変わらずとなっている。
【０００７】
【課題を解決する為の手段】
この発明は、製麺用原料粉体に熱湯を加えて、瞬間水和することにより、前記原料粉体に糊状化などの変化を与えることなく、全粉体を均一に含水状態とすると共に、加温熟成し、均質かつ優良の麺生地を得ることができたので、これを常法により製麺することにより、前記従来の問題点を解決したのである。
【０００８】
即ち方法の発明は、製麺用原料粉体に８５℃〜１００℃の熱湯を加え瞬間水和して均一含水状態にすると共に、３８℃〜５０℃の熱成した水和生地を生成した後、この水和生地を用いて、製麺することを特徴とした製麺方法である。この方法は澱粉質とグルテン蛋白質の双方に最適に作用するので、欠点が生じずにバランスのとれた食味・食感、ミキシング時間、茹で時間の改善を図るものである。
【０００９】
また麺類の発明は、請求項１記載の方法により生成した水和生地を用いて製麺したことを特徴とする麺類である。
【００１０】
前記発明においては、熱湯（８５℃〜１００℃）を瞬間的（１〜２秒間）に水和することにより、均一含水状態にすると共に、生地の温度を一定温度範囲に保つので、生地の含水量が均一化すると共に、熟成し、きわめて優れた麺生地を得ることができる。
【００１１】
前記瞬間水和は、水和機を使用するので、常時同質に加工しうると共に、原料粉体の品質に対応して熱湯の温度、量を規制すれば、常時優良の麺生地を得ることができる。
【００１２】
水和生地温度は５０℃を越えると蛋白質が変性し易くなるため、不適当である。一方３８℃未満では通常の製麺方法でも容易に得られる温度であり、水の粘度特性を考えると短時間での水分の浸透が得られにくい。熱湯の温度は、特に機械設備の改修をしなくても３８℃以上の生地温度を得るには、８５℃以上が必要となる。もし保温材等の設備要件が整っている場合は、８５℃未満の熱水でも生地温度が３８℃を越えるものが得られるが、加水温度と澱粉への作用を考えると、麺の主原料である小麦粉の小麦澱粉のアミログラムの最高粘度の約１／２程度を示す８５℃以上は必要である。
【００１３】
この発明において、瞬間水和を要件としたのは、通常の混捏装置では、水和に時間が掛かりすぎる為に、原料粉体と熱湯との接触時間にむらを生じ、形成生地の品質・温度が不均一になるおそれがあるからである。
【００１４】
この発明によれば、瞬間水和型の粉体加水機を使用して、熱湯を加水し、まず均質なそぼろ状の水和生地を形成することにより、結着力は勿論、従来の熱湯捏ねでは得られなかった食味・食感における良好な性状変化（粘り、弾力、ソフト感、風味）、煮崩れ減少、茹で時間の短縮効果を生じさせるものである。
【００１５】
前記粉体加水機処理後の生地温度は、製麺機械の構成、運用が夫々異なるので、夫々の製産ラインの状況に応じ調整することになるが、生地温度を３８℃〜５０℃に保った範囲で最適な条件を選択すれば、最良の麺類を得ることができる。
【００１６】
この発明における生麺類とは、例えばうどん、冷や麦、そうめん、中華麺、蒸し麺、そば麺、皮類（餃子、ワンタン、シュウマイ）、冷麺、米麺がある。また、前記の外、パスタ類（スパゲッティ、マカロニ、フェットチーネ等）、即席麺（中華、うどん、そば、洋風、生タイプ）、冷凍麺、乾麺（うどん、冷や麦、そうめん、そば、中華麺、パスタ、冷麺、米麺）を含むものである。
【００１７】
【発明の実施の形態】
この発明は、従来普通に製造されている各種麺類に共通して採用することができる方法と麺類である。
【００１８】
即ち、８５℃〜１００℃の熱湯よりなる練り水と、原料粉体とを、瞬間水和機（例えば粉研パウテックス社のフロージェッタ）にかけて、水和生地を調整し、生地温度を３８℃〜５０℃とする。この生地を製麺用横型ミキサーに代表されるバッチ式ミキサーまたはバリニーダーに代表される連続ミキサーに投入してミキシングして成形生地とする。ついでロール式製麺工程で圧延し、切刃ロールまたは抜き型で所定厚さに切り出せば、この発明の麺類ができる。
【００１９】
前記における練り水の温度、生地温度、ミキシング時間などは、原料粉体の品質やライン構成に応じて適宜選定する。
【００２０】
前記における生地温度は、生産ラインにおける温度管理を示すものであり、この温度範囲外にならないように配慮する必要がある。
【００２１】
【実施例１】

【００２２】
９４℃の熱湯にかんすいと塩を溶解した練り水を調整し、連続瞬間水和機「フロージェッタ」にて、あらかじめ混合済みの原料粉体に練り水を加水して水和生地を調整した。粉体２３０ｋｇに対し、加水する練り水量も前記配合の比率になるように調整した。この時の水和生地温度は４２℃であった。この生地を製麺用横型ミキサーに投入し２分間ミキシングし成形生地とした。この後の工程は通常の製麺方法に準じて行い、ロール式製麺工程で圧延し、２２番角刃ロールで麺厚０．９ｍｍの麺線に切出した。
【００２３】
蒸し麺の作成及びその麺のフライ工程は、比較例１、２と共通で以下の通りである。生麺線をメッシュ金属ベルトにのせ、蒸気圧２５ｋｐａの蒸気にて３分間蒸した。直ちにリテーナーに麺を詰めて、１４５℃に加熱したパーム油のフライヤーで１分３０秒間フライした。良く油を切り製品を得た。
【００２４】
比較例１（配合同一）
製麺用横型ミキサーに小麦粉と澱粉を前記配合の比率で合計２５ｋｇ投入し粉体同士の混合を行った後、かんすいと塩を１２℃の水に溶解した練り水を用意し、常法通り中速で１３分間ミキシングした。捏ね上げ生地温度は２６℃であった。生地は直ちに常法通りロール式製麺工程で圧延し、２２番角刃ロールで麺厚０．９ｍｍに切り出した。この後の工程は実施例１と同様に行い製品を得た。
【００２５】
比較例２（配合同一）
練り水用に９４℃の熱湯を用い、製麺用横型ミキサーで８分間中速でミキシングした。ミキシング後の生地温度は３５℃であった。この後の工程は比較例１の方法に準じ製品を得た。
【００２６】
前記各例の食感評価は、５名の専門パネラーで評価した。５段階評価を行い、３点を普通とし、常法による製麺比較例を普通（３点）と固定して比較相対評価とした。以降の食感評価法は共通である。
【００２７】
麺は比較例１を３分間、比較例２を２分４０秒間、実施例１を２分３０秒間、同時に茹で、直ちにお湯切りをして、ラーメンスープの入った丼に移し食感評価を行い、表１の結果を得た。
【００２８】
【表１】

【００２９】
５点非常に良好
４点良い
３点普通
２点劣る
１点非常に劣る
【００３０】
【実施例２】

【００３１】
前記配合により、９８℃の熱湯に塩を溶解し練り水を調整した。連続瞬間水和機「前記フロージェッタ」にて、小麦粉に練り水を加水して水和生地を調整した。粉体２３０ｋｇに対し、練り水量も前記配合の比率になるように調整した。この時の生地温度は５０℃であった。この生地を製麺用横型ミキサーに投入し２分間ミキシングし成型生地とした。この後の工程は常法により（例えば比較例３の方法に準じ）、製麺した。但し、麺帯熟成は実施しなかった。
【００３２】
比較例３（配合同一）
水温９℃の水に塩を溶解し練り水とした。麺用横型ミキサー中で小麦粉２５ｋｇに加水して１５分間中速でミキシングした。捏ね上げ生地温度は２８℃であった。常法に従いロール式製麺機で麺帯を圧延し麺線に切り出した。生地を圧延し整形−複合した後、３０分間麺帯熟成を行った。切り出しは＃９角刃、麺厚は２．７ｍｍとした。
【００３３】
比較例４（配合同一）
９５℃の熱湯に塩を溶解し練り水とした。麺用横型ミキサー中で小麦粉２５ｋｇに加水して８分間中速でミキシングした。捏ね上げ生地温度は３７℃であった。この後の工程は比較例３に準じた。
【００３４】
冷凍麺の調整は共通で下記の通りである。生うどんをｐＨ５．８に調整した茹で湯で比較例３は１３分、実施例２・比較例４は１２分茹でた。直ちに水洗・冷却を２分間行い、凍結容器のブルメンテに茹麺２２０ｇを入れて、−３７℃の急速冷凍庫で３０分間凍結した。凍結茹でうどんはプラスティックの袋に入れて密封し冷凍庫で２週間保管した。
【００３５】
食感評価
比較例３、４と実施例２の麺を３点同時に沸騰水中で１分３０秒間茹で戻し、かけうどんで評価した所、表２の結果を得た。
【００３６】
【表２】

【００３７】
【実施例３】

【００３８】
塩を９４℃の熱湯で溶解し、練り水とした。連続瞬間水和機「前記フロージェッタ」にて、あらかじめ混合済みの原料粉体に練り水を加水して水和生地を調整した。粉体２３０ｋｇに対し、練り水量も前記配合の比率になるように調整した。この時の生地温度は４５℃であった。この生地を製麺用横型ミキサーに投入し３分間ミキシングし成型生地とした。この後の工程は常法により（例えば比較例５の方法に準じ）、製麺、乾燥してそば乾麺を得た。
【００３９】
比較例５（配合同一）
麺用横型ミキサーにそば粉と小麦粉、計２５ｋｇを投入し、粉体同士の混合を行った後、１０℃の水に塩を溶解した練り水を添加し、中速で１０分間ミキシングした。捏ね上げ生地温度は２５℃であった。生地は直ちに常法通りロール式製麺工程で圧延し、２０番角刃ロールで麺厚１．３ｍｍに切り出した。麺線を直ちに片側１２００ｍｍの麺長で掛け棒に掛け、本乾燥は４０℃、湿度７５％、９時間の条件でプログラム乾燥し、そば乾麺を得た。
【００４０】
比較例６（配合同一）
練り水用に９４℃の熱湯を用い、比較例５の方法に準じ、製麺した。ミキシング時間は６分間で、ミキシング後の生地は３６℃であった。この後の工程は比較例５に準じ、そば乾麺を得た。
【００４１】
食感評価
茹で時間は比較例５は５分、比較例６は４分４０秒、実施例３は４分３０秒で、ざるそばで試食した所、表３の結果を得た。
【００４２】
【表３】

【００４３】
【実施例４】

【００４４】
前記配合により、８５℃の熱湯に塩を溶解した練り水を調整した。連続瞬間水和機「前記フロージェッタ」にて、あらかじめ混合済みの原料粉体に練り水を加水して水和生地を調整した。粉体２３０ｋｇに対し、練り水量も前記配合の比率になるように調整した。この時の水和生地温度は３８℃であった。得られた水和生地は比較例７の方法に準じた工程で処理して、そば乾麺を得た。
【００４５】
【実施例５】
実施例４の配合で無塩とし、熱湯８７℃を前記フロージェッタで原料粉体に加水した。水和生地の温度は４０℃であった。得られた水和生地は、比較例７の方法に準じた工程で処理して、そば乾麺を得た。
【００４６】
比較例７（同一配合）
前記配合により、９℃の水に塩を溶解した練り水を調整した。連続瞬間水和機「前記フロージェッタ」にて、あらかじめ混合済みの原料粉体に練り水を加水して水和生地を調整した。粉体２３０ｋｇに対し、練り水量も前記配合の比率になるように調整した。得られた水和生地を直ちに連続式混練機に導入し、５分間ミキシングした。捏ね上げ生地温度は２５℃であった。生地は直ちに常法通りにロール式製麺工程で圧延し、２０番角刃で麺厚１．３ｍｍに切り出した。直ちに麺線を片側１２００ｍｍの麺長で掛け棒に掛け、本乾燥４０℃、湿度７５％、９時間の条件でプログラム乾燥し、そば乾麺を得た。
【００４７】
食感評価
茹で時間は、比較例７は５分３０秒、実施例４は３分５０秒、実施例５は６分３０秒で、ざるそばで試食した所、表４の結果を得た。
【００４８】
【表４】

【００４９】
【実施例６】

【００５０】
前記配合により、９６℃の熱湯に塩を溶解した練り水を調整した。連続瞬間水和機「前記フロージェッタ」にて、小麦粉に練り水を加水して水和生地を調整した。粉体２３０ｋｇに対し、練り水量も前記配合の比率になるように調整した。この時の水和生地温度は４２℃であった。得られた水和生地は比較例８の方法に準じた工程で処理して、うどん乾麺を得た。
【００５１】
【実施例７】
実施例６の配合から無塩とし、熱湯９５℃を「前記フロージェッタ」を使用して小麦粉に加えた。水和生地温度は４２℃であった。後の製法工程は比較例８と同じとした。
【００５２】
比較例８（配合同一）
前記配合により、１０℃の水に塩を溶解した練り水を調整した。連続瞬間水和機「前記フロージェッタ」にて、小麦粉に練り水を加水して水和生地を調整した。粉体２３０ｋｇに対し、練り水量も前記配合の比率になるように調整した。得られた水和生地は直ちに連続式混捏機に導入し、１０分間ミキシングした。捏ね上げ生地温度は２７℃であった、生地は直ちに常法通りロール式製麺工程で圧延し、１４番角刃ロールで麺厚１．５ｍｍに切り出した。直ちに麺線を１２００ｍｍの麺長で掛け棒に掛け、本乾燥は、４０℃、湿度７５％、９時間の条件でプログラム乾燥し、うどん乾麺を得た。
【００５３】
食感評価
茹で時間は比較例８は９分、実施例６は７分、実施例７は１０分で、かけうどんで試食し、表５の結果を得た。
【００５４】
【表５】

【００５５】
【実施例８】
生そば

【００５６】
前記配合により、連続瞬間水和機「前記フロージェッタ」にて、あらかじめ混合済みの原料粉体に９４℃の熱湯を加水して水和生地を調整した。粉体２３０ｋｇに対し、練り水量も前記配合の比率になるように調整した。この時の水和生地温度は４３℃であった。この生地を製麺用横型ミキサーに投入し２分間ミキシングし成型生地とした。この後の工程は常法により（例えば比較例９の方法に準じ）、製麺した。
【００５７】
比較例９（配合同一）
麺用横型ミキサーにそば粉と小麦粉、計２５kgを投入し粉体同士の混合を行った後、１０℃の水に溶解した練り水を添加し、常法通り中速で１０分間ミキシングした。捏ね上げ生地温度は２５℃であった。生地は直ちに常法通りロール式製麺工程で圧延し、２０番角刃ロールで麺厚１．３ｍｍに切り出した。
【００５８】
食感評価
茹で時間は、比較例９は３分、実施例８は２分３０秒で、ざるそばで試食したところ、表６の結果を得た。
【００５９】
【表６】

【００６０】
【発明の効果】
この発明は、原料粉体と熱湯とを瞬間水和機にかけて水和生地とし、これを常法により製麺するので、調理すれば食味・食感共に向上し、粘り、弾力、ソフト感、風味の何れをとっても優れており、その上茹で時間を短縮できる効果がある。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a noodle making method and noodles for the purpose of instantly hydrating raw material powder for noodle making by instant hydration to obtain a hydrated dough, and making noodles using this hydrated dough.
[0002]
[Prior art]
Regarding the production of conventional noodles, cold water or medium temperature (about 3 ° C to 40 ° C) kneading water is added to the raw material powder for noodle making according to the annual weather conditions, and the dough is formed by kneading with a mixer. It is formed into a noodle shape through the noodle making process.
[0003]
Also, in buckwheat, the composition with a high buckwheat flour ratio does not have sufficient binding power, so it is difficult to form dough. The method of forming was known.
[0004]
Next, to the raw material powder containing wheat flour and starches, add hot water or hot water of 50 ° C to 100 ° C, mix and knead, then add cold water of 0 ° C to 30 ° C and mix A method for producing raw noodles characterized in that after kneading and then rolling and compressing by conventional methods to form noodle strings has been known (Japanese Patent Laid-Open No. 58-201954).
[0005]
[Problems to be solved by the invention]
In the conventional hot water hydration method, there are many problems such as many boiling down, poor slickness, poor elasticity, difficult to obtain a uniform product at all times, some items are better but other items are poor and unbalanced There was a point.
[0006]
The above-mentioned known invention has an effect such as a crunch and slow elongation even after a lapse of time, but after being mixed by adding hot water or hot water to the problem that is inferior to sag, it is cooled by adding cold water. The mixing method is longer and is mainly aimed at promoting the organization of gluten protein, and the result is expressed as a crisp effect. The mixing time is the same, the boiled time is the same, and the efficiency is the same as the conventional method. It has become.
[0007]
[Means for solving the problems]
According to the present invention, hot water is added to the raw material powder for noodle making and instantly hydrated, so that the whole powder is uniformly hydrated without giving any change such as pasting to the raw material powder. Since the mixture was aged by heating and a homogeneous and excellent noodle dough could be obtained, the conventional problems were solved by producing the noodles by a conventional method.
[0008]
In other words, the invention of the method is that after noodle-making raw material powder is heated to 85 ° C to 100 ° C and hot water is instantly hydrated to obtain a uniform water content, and a thermally hydrated dough at 38 ° C to 50 ° C is produced. , using hydrated dough, Ru noodle method der was characterized by noodle. Since this method of optimally act on both the starch and gluten protein, taste-texture balanced without causing drawbacks, mixing time, is intended to improve the boiling time.
[0009]
The noodles of the invention are noodles, characterized in that the noodles manufactured using hydrated dough produced by the method of claim 1, wherein.
[0010]
In the above invention, hot water (85 ° C. to 100 ° C.) is hydrated instantaneously (for 1 to 2 seconds) to obtain a uniform water content and to keep the temperature of the dough in a certain temperature range. As the amount of water becomes uniform, it can be aged and a very excellent noodle dough can be obtained.
[0011]
Since instant hydration uses a hydrating machine, it can always be processed to the same quality, and if the temperature and amount of hot water are regulated in accordance with the quality of the raw material powder, an excellent noodle dough can always be obtained. it can.
[0012]
If the hydration dough temperature exceeds 50 ° C., the protein tends to be denatured, which is inappropriate. On the other hand, if it is less than 38 ° C., it is a temperature that can be easily obtained even by a normal noodle making method, and considering the viscosity characteristics of water, it is difficult to obtain moisture permeation in a short time. The temperature of the hot water needs to be 85 ° C. or higher in order to obtain a dough temperature of 38 ° C. or higher without particularly modifying the mechanical equipment. If equipment requirements such as heat insulation materials are in place, hot water of less than 85 ° C can produce a dough temperature exceeding 38 ° C, but considering the effect on the water temperature and starch, it is the main raw material for noodles. More than 85 degreeC which shows about 1/2 of the highest viscosity of the amylogram of the wheat starch of a certain wheat flour is required.
[0013]
In the present invention, instantaneous hydration was a requirement because in ordinary kneading devices, it took too much time to hydrate, resulting in uneven contact time between the raw material powder and hot water, and the quality and temperature of the formed dough It is because there exists a possibility that may become nonuniform.
[0014]
According to the present invention, the hot water is first hydrated by using an instant hydration type powder hydrolyzer to form a uniform rag-like hydrated dough. It produces a good property change (stickiness, elasticity, soft feeling, flavor), reduced boil-down, and boiled time shortening in the taste and texture not obtained.
[0015]
The dough temperature after the powder hydrolyzer treatment is adjusted depending on the situation of each production line because the configuration and operation of the noodle making machine are different, but the dough temperature is kept at 38 ° C to 50 ° C. The best noodles can be obtained by selecting optimum conditions within the above range.
[0016]
The raw noodles in the present invention include, for example, udon, cold wheat, somen, Chinese noodles, steamed noodles, buckwheat noodles, crusts (gyoza, wonton, shumai), cold noodles, and rice noodles. In addition to the above, pasta (spaghetti, macaroni, fettuccine, etc.), instant noodles (Chinese, udon, buckwheat, Western-style, raw type), frozen noodles, dry noodles (udon, cold wheat, somen, soba, Chinese noodles, pasta, Cold noodles, rice noodles).
[0017]
DETAILED DESCRIPTION OF THE INVENTION
The present invention is a method and noodles that can be commonly used for various types of noodles that are conventionally produced.
[0018]
That is, kneading water composed of hot water at 85 ° C. to 100 ° C. and raw material powder are subjected to an instantaneous hydrating machine (for example, a flow jetter manufactured by Gakken Powtex) to adjust the hydrated dough, and the dough temperature is set to 38 ° C. 50 ° C. This dough is put into a batch mixer typified by a horizontal mixer for noodle making or a continuous mixer typified by a ball kneader and mixed to obtain a molded dough. Next, the noodles of the present invention can be obtained by rolling in a roll noodle making process and cutting out to a predetermined thickness with a cutting blade roll or a punching die.
[0019]
The kneading water temperature, the dough temperature, the mixing time, and the like are appropriately selected according to the quality of the raw material powder and the line configuration.
[0020]
The dough temperature in the above indicates temperature management in the production line, and it is necessary to consider not to go out of this temperature range.
[0021]
[Example 1]

[0022]
Kneading water in 94 ° C. hot water and dissolving salt was prepared, and the hydrated dough was prepared by adding kneading water to the raw material powder that had been mixed in advance using a continuous instantaneous hydrating machine “Flowjetta”. The amount of kneading water to be added to 230 kg of the powder was adjusted so as to be the ratio of the above blending. The temperature of the hydrated dough at this time was 42 ° C. This dough was put into a horizontal mixer for noodle making and mixed for 2 minutes to obtain a formed dough. The subsequent steps were carried out according to a normal noodle making method, rolled in a roll type noodle making step, and cut into noodle strings having a thickness of 0.9 mm with a No. 22 square blade roll.
[0023]
The creation of steamed noodles and the frying process of the noodles are the same as in Comparative Examples 1 and 2, and are as follows. The raw noodle strings were placed on a mesh metal belt and steamed with steam having a steam pressure of 25 kpa for 3 minutes. Immediately, the retainer was filled with noodles and fried with a palm oil fryer heated to 145 ° C. for 1 minute 30 seconds. The oil was cut well to obtain a product.
[0024]
Comparative Example 1 (same formulation)
After adding a total of 25 kg of wheat flour and starch to the horizontal mixer for noodle making and mixing the powders together, prepare kneading water in which citrus and salt are dissolved in water at 12 ° C. Mix for 13 minutes at high speed. The kneading dough temperature was 26 ° C. The dough was immediately rolled in a roll type noodle making process as usual, and cut into a noodle thickness of 0.9 mm with a No. 22 square blade roll. Subsequent steps were performed in the same manner as in Example 1 to obtain a product.
[0025]
Comparative Example 2 (same formulation)
94 ° C. hot water was used for kneading water, and mixing was carried out at a medium speed for 8 minutes with a horizontal mixer for noodle making. The dough temperature after mixing was 35 ° C. Subsequent steps obtained a product according to the method of Comparative Example 1.
[0026]
The texture evaluation of each of the above examples was evaluated by five professional panelists. Five-point evaluation was performed, 3 points were set as normal, and comparative noodle making comparative examples were set as normal (3 points) for comparative relative evaluation. The subsequent texture evaluation methods are common.
[0027]
For noodles, comparative example 1 is boiled for 3 minutes, comparative example 2 is 2 minutes and 40 seconds, and example 1 is boiled for 2 minutes and 30 seconds. The results of Table 1 were obtained.
[0028]
[Table 1]

[0029]
5 points Very good 4 points Good 3 points Normal 2 points Inferior 1 point Very inferior [0030]
[Example 2]

[0031]
According to the above formulation, salt was dissolved in hot water at 98 ° C. to prepare kneaded water. In a continuous instantaneous hydrating machine “the above flow jetter”, hydrated dough was prepared by adding kneaded water to the flour. The amount of kneading water was adjusted so as to be the ratio of the above blending with respect to 230 kg of the powder. The dough temperature at this time was 50 ° C. This dough was put into a horizontal mixer for noodle making and mixed for 2 minutes to obtain a molded dough. Subsequent steps were carried out by conventional methods (for example, according to the method of Comparative Example 3) to make noodles. However, noodle strip aging was not performed.
[0032]
Comparative Example 3 (same formulation)
A salt was dissolved in water at a water temperature of 9 ° C. to obtain kneaded water. In a horizontal mixer for noodles, the mixture was added to 25 kg of flour and mixed at medium speed for 15 minutes. The kneading dough temperature was 28 ° C. In accordance with a conventional method, the noodle strip was rolled with a roll noodle making machine and cut into noodle strings. After rolling and shaping-combining the dough, the noodle strip was aged for 30 minutes. The cutout was a # 9 square blade and the noodle thickness was 2.7 mm.
[0033]
Comparative Example 4 (same formulation)
Salt was dissolved in hot water at 95 ° C. to obtain kneaded water. In a horizontal mixer for noodles, the mixture was added to 25 kg of flour and mixed at a medium speed for 8 minutes. The kneading dough temperature was 37 ° C. Subsequent steps were in accordance with Comparative Example 3.
[0034]
Adjustment of frozen noodles is common and is as follows. Boiled hot water adjusted to pH 5.8 for raw udon was 13 minutes for Comparative Example 3, and 12 minutes for Example 2 and Comparative Example 4. Immediately after washing and cooling for 2 minutes, 220 g of noodles was placed in a brumente in a freezing container and frozen in a rapid freezer at -37 ° C. for 30 minutes. The frozen udon was placed in a plastic bag, sealed, and stored in a freezer for 2 weeks.
[0035]
Texture Evaluation Comparative Examples 3 and 4 and Example 2 were boiled in boiling water at the same time for 3 minutes and boiled for 1 minute 30 seconds.
[0036]
[Table 2]

[0037]
[Example 3]

[0038]
The salt was dissolved in 94 ° C. hot water to obtain kneaded water. In a continuous instantaneous hydrator “flow jetter”, hydrated dough was prepared by adding kneaded water to the raw material powder that had been mixed in advance. The amount of kneading water was adjusted so as to be the ratio of the above blending with respect to 230 kg of the powder. The dough temperature at this time was 45 ° C. This dough was put into a horizontal mixer for noodle making and mixed for 3 minutes to obtain a molded dough. Subsequent steps were performed according to a conventional method (for example, according to the method of Comparative Example 5), and the noodles were dried to obtain buckwheat noodles.
[0039]
Comparative Example 5 (same composition)
A total of 25 kg of buckwheat flour and wheat flour was added to the horizontal mixer for noodles, and after mixing the powders, kneaded water in which a salt was dissolved in water at 10 ° C. was added and mixed at medium speed for 10 minutes. The kneading dough temperature was 25 ° C. The dough was immediately rolled in a roll type noodle making process as usual, and cut into a noodle thickness of 1.3 mm with a No. 20 square blade roll. The noodle strings were immediately hung on a hanging rod with a length of 1200 mm on one side, and the main drying was program-dried under the conditions of 40 ° C., 75% humidity and 9 hours to obtain dried noodles.
[0040]
Comparative Example 6 (same formulation)
Noodles were made according to the method of Comparative Example 5 using 94 ° C hot water for kneading water. The mixing time was 6 minutes and the dough after mixing was 36 ° C. Subsequent steps were carried out in accordance with Comparative Example 5 to obtain soba noodles.
[0041]
The results were as follows. Table 3 shows the results of eating with a texture evaluation bowl. Comparative Example 5 was 5 minutes, Comparative Example 6 was 4 minutes and 40 seconds, and Example 3 was 4 minutes and 30 seconds.
[0042]
[Table 3]

[0043]
[Example 4]

[0044]
The kneading water which melt | dissolved the salt in the hot water of 85 degreeC was adjusted with the said mixing | blending. In a continuous instantaneous hydrator “flow jetter”, hydrated dough was prepared by adding kneaded water to the raw material powder that had been mixed in advance. The amount of kneading water was adjusted so as to be the ratio of the above blending with respect to 230 kg of the powder. The hydration dough temperature at this time was 38 ° C. The obtained hydrated dough was processed in a process according to the method of Comparative Example 7 to obtain dried noodles.
[0045]
[Example 5]
The mixture of Example 4 was made salt-free, and hot water 87 ° C. was added to the raw material powder with the flow jetter. The temperature of the hydrated dough was 40 ° C. The obtained hydrated dough was processed in a process according to the method of Comparative Example 7 to obtain dried noodles.
[0046]
Comparative Example 7 (same formulation)
The kneading water which melt | dissolved the salt in 9 degreeC water was prepared with the said mixing | blending. In a continuous instantaneous hydrator “flow jetter”, hydrated dough was prepared by adding kneaded water to the raw material powder that had been mixed in advance. The amount of kneading water was adjusted so as to be the ratio of the above blending with respect to 230 kg of the powder. The obtained hydrated dough was immediately introduced into a continuous kneader and mixed for 5 minutes. The kneading dough temperature was 25 ° C. The dough was immediately rolled in a roll type noodle making process as usual, and cut into a noodle thickness of 1.3 mm with a No. 20 square blade. Immediately, the noodle strings were hung on a hanging rod with a length of 1200 mm on one side, and program-dried under conditions of main drying 40 ° C., humidity 75%, 9 hours to obtain dried noodles.
[0047]
The results were as follows. Table 4 shows the results of the evaluation of the texture, and the time for the comparative example 7 was 5 minutes and 30 seconds, the example 4 was 3 minutes and 50 seconds, and the example 5 was 6 minutes and 30 seconds.
[0048]
[Table 4]

[0049]
[Example 6]

[0050]
The kneading water which melt | dissolved the salt in the 96 degreeC hot water was adjusted with the said mixing | blending. In a continuous instantaneous hydrating machine “the above flow jetter”, hydrated dough was prepared by adding kneaded water to the flour. The amount of kneading water was adjusted so as to be the ratio of the above blending with respect to 230 kg of the powder. The temperature of the hydrated dough at this time was 42 ° C. The obtained hydrated dough was processed in a process according to the method of Comparative Example 8 to obtain udon dry noodles.
[0051]
[Example 7]
The formulation of Example 6 was made salt-free and hot water 95 ° C. was added to the flour using the “flow jetter”. The hydration dough temperature was 42 ° C. The subsequent manufacturing process was the same as in Comparative Example 8.
[0052]
Comparative Example 8 (same blending)
The kneading water which melt | dissolved the salt in 10 degreeC water was prepared with the said mixing | blending. In a continuous instantaneous hydrating machine “the above flow jetter”, hydrated dough was prepared by adding kneaded water to the flour. The amount of kneading water was adjusted so as to be the ratio of the above blending with respect to 230 kg of the powder. The obtained hydrated dough was immediately introduced into a continuous kneader and mixed for 10 minutes. The kneaded dough temperature was 27 ° C., and the dough was immediately rolled in a roll type noodle making process as usual, and cut into a noodle thickness of 1.5 mm with a No. 14 square blade roll. Immediately after the noodle string was hung on a hanging rod with a noodle length of 1200 mm, the main drying was program-dried under the conditions of 40 ° C., humidity 75%, 9 hours to obtain dried noodles.
[0053]
The evaluation time was 9 minutes for Comparative Example 8, 7 minutes for Example 6, and 10 minutes for Example 7, and the results were as shown in Table 5.
[0054]
[Table 5]

[0055]
[Example 8]
Raw buckwheat

[0056]
With the above blending, 94 ° C. hot water was added to the raw material powder that had been mixed beforehand to prepare a hydrated dough using a continuous instantaneous hydrator “the flow jetter”. The amount of kneading water was adjusted so as to be the ratio of the above blending with respect to 230 kg of the powder. The hydration dough temperature at this time was 43 ° C. This dough was put into a horizontal mixer for noodle making and mixed for 2 minutes to obtain a molded dough. Subsequent steps were made by a conventional method (for example, according to the method of Comparative Example 9).
[0057]
Comparative Example 9 (same formulation)
After adding a total of 25 kg of buckwheat flour and wheat flour to a horizontal mixer for noodles and mixing the powders, kneading water dissolved in water at 10 ° C. was added, and mixing was carried out for 10 minutes at medium speed as usual. The kneading dough temperature was 25 ° C. The dough was immediately rolled in a roll type noodle making process as usual, and cut into a noodle thickness of 1.3 mm with a No. 20 square blade roll.
[0058]
The evaluation time was 3 minutes for Comparative Example 9 and 2 minutes and 30 seconds for Example 8, and the results in Table 6 were obtained when tasting with zaru soba.
[0059]
[Table 6]

[0060]
【The invention's effect】
In this invention, the raw powder and hot water are put into a hydrated dough by applying an instant hydrator, and the noodles are made by a conventional method. Therefore, if cooked, the taste and texture are improved, and the stickiness, elasticity, softness, and flavor are improved. Either of these methods is excellent, and there is an effect that the time can be shortened.

Claims

Hot water of 85 ° C. to 100 ° C. is added to the raw material powder for noodle making to instantly hydrate to a uniform water content, and a hydrated dough having a temperature of 38 ° C. to 50 ° C. is formed. noodle method, characterized in that used, for noodle.

Noodles, characterized in that the noodle with hydrated dough produced by the method of claim 1, wherein.