JP3892997B2 - Process for producing steamed noodles - Google Patents

Description

【００１５】
【表２】

【００１６】
試験例２
濃度３０重量％のエチルアルコールを用いた以外は試験例１と同様にして密封蒸練麺を得、評価試験を行なった。その結果は表３の通りであった。
【００１７】
【表３】

【００１８】
実施例２
冷風冷却に代え、エチルアルコールが付着した麺帯を−１５℃前後のフリーザーにて冷却し、品温約２０℃の麺帯とした以外は実施例１と同様にして密封蒸練麺を得た。この麺は、麺線切り出し時にベタツキが少なく、ホグレやすいと共に、１．５分間茹で上げ、温かいスープをかけて試食したところ、弾力性のある良好な食感を有し、茹で伸びも遅いものであった。
【００１９】
実施例３
浸漬に代え、麺帯に濃度５０重量％のエチルアルコールを、当該麺帯重量の３％噴霧した以外は実施例１と同様にして密封蒸練麺を得た。この麺は、麺線切り出し時にベタツキが少なく、ホグレやすいと共に、１．５分間茹で上げ、温かいスープをかけて試食したところ、弾力性のある良好な食感を有し、茹で伸びも遅いものであった。
【００２０】
【発明の効果】
本発明によれば、冷却時間、就中冷風による冷却時間を極めて効率的に短縮化し得、しかも従来に比し麺線への切り出しの際に切刃への付着がなく、また品質に優れた蒸練麺を製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing steamed noodles.
[0002]
[Prior art]
Conventionally, steamed noodles are generally made mainly from wheat flour with various starches as the main raw material powder, and salt, cane powder, fats and oils, thickeners, amino acids, colored powders, etc. are added as appropriate to these raw materials. After adding water, kneading while supplying steam with a steaming machine, and after almost completely pre-gelatinizing the raw material powder, rolling at a stretch to form a noodle band, then the temperature of the noodle band immediately after rolling 70 ~ It is manufactured by cooling from 80 ° C. to 10-20 ° C. and then cutting it into noodle strings.
[0003]
However, as a cooling method of the noodle band, cooling with cold air or freezer is known, but there is a problem that cooling takes a long time when using cold air, and when using a freezer Has a problem that the cost is high because a refrigeration facility is required.
In addition, when cutting noodle strings in the conventional method, the noodle strings are not only sticky and easy to adhere to the cutting blade, but the steamed noodles obtained by the conventional method are not sticky, resulting in viscoelasticity. The balance was poor, and when eating in warm soup, the boiled rice grew quickly, and the actual condition was that the food was still not fully satisfactory.
[0004]
[Problems to be solved by the invention]
The present invention has been made in view of the above-described conventional problems and actual situations, and an object thereof is to provide a method capable of efficiently producing steamed noodles with excellent quality in a short time.
[0005]
Thus, as a result of various studies conducted by the present inventor to achieve the object, the cooling time can be shortened very efficiently if ethyl alcohol is attached to the noodle strip as a pretreatment for cooling, and is excellent. The present invention was completed by finding that high quality steamed noodles can be obtained.
[0006]
[Means for Solving the Problems]
That is, the present invention achieves the above object by a method for producing a steamed noodle characterized by forming a noodle band for steamed noodles, and then attaching ethyl alcohol to the noodle band, then cooling and cutting it into noodle strings. It is a thing.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, the noodle strip for steaming is not limited in its specific production method, but for example, according to a known method, after being added to raw materials such as wheat flour and starch, it is kneaded while supplying steam with a steamer. It is formed by rolling the raw material powder almost completely into α.
[0008]
In the present invention, the method of attaching ethyl alcohol to the noodle band is not limited to the specific means. For example, the method of spraying and adhering ethyl alcohol to the noodle band, or dipping the noodle band in ethyl alcohol is attached. A preferred method is the caulking method. Incidentally, in the case of the spraying method, a spraying amount of about 1.5 to 5% of the noodle band weight is sufficient, and in the case of the soaking method, the soaking time is 10 to 180 seconds, preferably 15 to 120 seconds, more preferably 30 to 60 seconds. Here, it is preferable to use ethyl alcohol having a concentration of 10 to 95% by weight, particularly 15 to 70% by weight.
[0009]
In the present invention, the cooling of the noodle band after the ethyl alcohol adheres is performed by cold air or a freezer as in the prior art.
[0010]
【Example】
The following examples further illustrate the present invention.
[0011]
Example 1
70 parts by weight of wheat flour, 15 parts by weight of potato starch and 15 parts by weight of tapioca starch are premixed, 1 part by weight of sodium chloride and 36 parts by weight of water are added thereto, and a steam pressure of 0. Steam mixing was performed for 12 minutes under the conditions of 8 atm and mixer rotation rate of 30 rpm (product temperature: about 95 ° C.). Next, the obtained dough was rapidly rolled with two rolling rolls to form a noodle band having a thickness of 1.4 mm, and then immersed in ethyl alcohol having a concentration of 15% by weight for 60 seconds. Subsequently, the noodle band to which ethyl alcohol was adhered was cooled with cold air at around 10 ° C. for 5 minutes to evaporate moisture on the surface of the noodle band. Next, the obtained noodle strip having a product temperature of about 20 ° C. was cut into noodle strings with a # 18 square cutting blade. This was divided into 160 g portions, ethyl alcohol having a concentration of 50% by weight of 6% of the weight of the noodle strings was added, packaged in a normal plastic bag and sealed to obtain sealed steamed noodles. This noodle has little stickiness at the time of cutting out the noodle strings, and is easy to drip. there were.
[0012]
Comparative Example 1
The treatment was performed in the same manner as in Example 1 except that the noodle strip was not soaked in ethyl alcohol. As a result, the product temperature of the noodle strip was not lowered to 20 ° C. by cooling with cold air for 5 minutes, and the product temperature was cooled to about 20 ° C. It took about 20 minutes to complete.
[0013]
Test example 1
Sealed steamed noodles were obtained in the same manner as in Example 1 except that the immersion time of the noodle band in ethyl alcohol was changed to the times shown in Table 1. Further, the sealed steamed noodle obtained in the same manner as in Example 1 except that the product temperature was lowered to 20 ° C. with a freezer (around −15 ° C.) without adhering ethyl alcohol to the noodle band was used as a control product. did. Each of the steamed noodles thus obtained was cut out, and each noodle was boiled for 1.5 minutes, and the texture and the like of the warm soup sampled over the noodles were evaluated according to the evaluation criteria shown in Table 2 by 10 panelists. evaluated. The average value of the results was as shown in Table 1.
[0014]
[Table 1]

[0015]
[Table 2]

[0016]
Test example 2
A sealed steamed noodle was obtained in the same manner as in Test Example 1 except that ethyl alcohol having a concentration of 30% by weight was used, and an evaluation test was performed. The results are shown in Table 3.
[0017]
[Table 3]

[0018]
Example 2
A sealed steamed noodle was obtained in the same manner as in Example 1 except that the noodle band to which ethyl alcohol was attached was cooled with a freezer at around −15 ° C. to obtain a noodle band having a product temperature of about 20 ° C. instead of cooling with cold air. . This noodle has little stickiness at the time of cutting out the noodle strings, and is easy to drip. there were.
[0019]
Example 3
Instead of dipping, sealed steamed noodles were obtained in the same manner as in Example 1 except that 50% by weight of ethyl alcohol was sprayed on the noodle strips at a concentration of 3% of the weight of the noodle strips. This noodle has little stickiness at the time of cutting out the noodle strings, and is easy to drip. there were.
[0020]
【The invention's effect】
According to the present invention, the cooling time, especially the cooling time with cold air can be shortened very efficiently, and there is no adhesion to the cutting blade when cutting into the noodle strings as compared with the conventional one, and the quality is excellent. Steamed noodles can be produced.

Claims (3)

A method for producing steamed noodles, comprising forming a noodle band for steamed noodles, attaching ethyl alcohol to the noodle band, then cooling and cutting out into noodle strings. The method for producing steamed noodles according to claim 1, wherein the adhesion of ethyl alcohol is performed by spraying ethyl alcohol onto the noodle strip. The method for producing steamed noodles according to claim 1, wherein the adhesion of ethyl alcohol is performed by immersing the noodle strip in ethyl alcohol.