JP4566662B2 - Noodles with a hand-rolled rice cake and method for producing the same - Google Patents

Description

  The present invention relates to noodles such as udon, hiyamugi, kishimen, buckwheat noodles, pasta, etc., and has high hand appearance and texture that is comparable to hand noodles. And a manufacturing method thereof.

  Traditional traditional hand-rolled noodles are a mixture of kneaded dough, flattened and then flattened, and then cut into a knife to make a long strip of 8cm square. In order to prevent this, oil is applied to the surface, rolled into a trough-shaped ridge on a vortex, and after several hours, the same operation is performed again to form a string having a diameter of about 7 mm. It is said that a characteristic of the manufacturing method is that not only the rolling but also the twisting is caused by this winding. After reaching 7 mm, hang the two noodle rods in an 8-character shape and neglect them, then fix one noodle rod and pull the other by hand to stretch the whole. (For example, refer nonpatent literature 1).

  As described above, the conventional method for producing hand-rolled noodles requires a lot of labor and time to obtain one noodle string from one thick noodle strip. Unlike hand-made noodles and machine noodles, its unique gluten structure and the fan-shaped part (bee) that forms at the base of the noodle stick show an excellent texture and unique appearance, and are added to noodle products. It was something that gave value.

  For the purpose of obtaining a uniform product while improving the production efficiency and saving labor while omitting the interruption or processing of each noodle string forming process as described above, the noodle string forming and noodle strings are made from the raw material for noodle making. There is known a continuous production method consistent with processing steps such as stretching, drying, and aging (for example, see Patent Document 1). However, this manufacturing method is a process in which process machines conforming to the hand-rolling process such as an 8-character shape are continuously connected, and the subsequent drying process is assumed.

  In addition, it is a manufacturing method that efficiently mechanizes the stretching operation without sticking to the traditional hand-rolling process, in which the dough with non-uniform hardness is formed into noodle strips with a rolling roll and cut with incisors. It is known that a plurality of noodle strings are cut, the plurality of noodle strings are stretched simultaneously, the lower part is cut with a clipper cutter, and the process proceeds to a drying process (for example, see Patent Document 2). However, since this method is also premised on the drying step, there is no description on a method of cutting off a soft noodle strip from a noodle hanging rod, and a bee (fan-shaped portion) generated on the noodle hanging rod portion is part of the noodle. There is no disclosure that can be used as On the contrary, it is described that the bee portion generated in the lower part of the stretching is cut off by the cutter and separated from the noodles.

  Furthermore, for the purpose of mechanically producing raw noodles and semi-raw noodle products that are hand-made and hand-rolled noodles, a thick noodle band formed by extruding the noodle dough with a noodle banding machine roller is folded in the width direction with a roller. Combined rolling, guide this noodle strip between a pair of grooved rollers to form round stick noodles, place this on the conveyor, change the course, and form the noodle strips again with several rolling rollers installed in parallel with the roller row Then, it is guided between each pair of grooved rollers in several stages, gradually formed into thin rod-shaped noodles, cut into a fixed length with a rotating blade while changing the direction of the rod-shaped noodles and flowing on the conveyor, and then sequentially to the aging conveyor Extruded and transferred intermittently, this fixed-size bar-shaped noodles are fed to a molding machine via a conveyor, mixed and pressurized with a concave and convex roller at the bottom, extruded into a strip shape, and further passed through several pairs of rolling rollers to a predetermined thickness. Shaped noodle strip In addition, there is known a raw noodle making method for feeding noodle strings of a fixed size through a conveyor through a noodle length cutting rotary blade and a noodle strip cutting roller (see, for example, Patent Document 3). It is used to make the noodle band a certain length of noodle, and the shape of the noodle by the mechanical manufacturing method is clear, and there is no formation of a bee portion.

  Similarly, a machine-made noodle method has been proposed in which a roll-formed noodle strip is aged, the aged noodle strip is rolled, cut with cutting teeth, and stretched 1.5 to 2.0 times (for example, patents) Reference 4). However, when the stretching is less than 2 times, formation of a structure close to a hand cannot be obtained, and as a result, even if superiority to mechanical noodles is recognized, the texture of noodles approaching a traditional hand cannot be obtained. In addition, even when stretching is performed by a method of fixing to a thin tube, substantial formation of the bee portion cannot be expected at a stretching ratio of 2 times or less.

  A method for producing hand-rolled noodles having a two-layer structure of an inner layer portion and an outer layer portion as a method for producing hand-rolled noodles having a bee continuously and automatically, wherein noodles are placed between two noodle strips. After rolling so that the upper and lower noodle strips wrap around the side surface of the noodle core using a grooved roll, etc., interposing different varieties to become the core, the noodle core is divided and cut, and the belt is relatively By moving the noodle strings in the left-right direction, the noodle strings are pushed and rolled up and brought into contact with the lower noodle string guide tube while being sent out. The noodle strings are stretched by moving them on the belt conveyor group and moving the middle belt conveyor back and forth, and then the noodle strings are crushed at regular intervals by a rolling roll to forcibly form a bee (flat part). And cut this bee-filled part Or a method for forming a bee portion, in which the noodle strings are stretched after being hung on the noodle string rod without aging / stretching the noodle string by the maturation conveyor. The noodle strings are stretched by providing another descending noodle hanging rod in between, and the noodle strings are stretched by pushing down the descending noodle hanging rod. Is known to be formed (see, for example, Patent Document 5). However, in this method, stretching is performed on specific noodles in which a noodle core is interposed between two noodle strips, but the specific shape of the bee portion is not clear.

Japanese Patent Publication No. 51-38788 Japanese Patent Publication No.56-32895 Japanese Examined Patent Publication No. 4-41582 Japanese Patent No. 318281 JP 2000-50823 A Oda Munta "New Men's Book" 3rd edition, p. 43-45, November 15, 1992, published by Food Industry Newspaper

  Conventionally, noodles with hand-rolled rice bran have fan-shaped bees at both ends, and hand-rolled noodles having a very good texture and flavor, and a practical production method thereof have not been known. The problem of the present invention is that, unlike conventional machine-made noodles, boiled noodles having hand-drawn characteristics that have an appearance and texture close to those of hand-rolled noodles, having bees at both ends of the noodle strings, and hand-rolled wind It is an object of the present invention to provide a reasonable and safe method for continuously producing hand-rolled raw noodles suitable for mass production of boiled noodles.

  In order to solve the above-mentioned problems, the present inventors first started studying from the material and thickness of the drawing tube that stretches the noodle strings in a hand-rolled style. A conventional hand-drawn pull tube is a round tube or a round bar (hereinafter, round bar) with a diameter of about 10 mm. When we examined the difficulty of cutting the noodle during stretching, It was found that slipperiness affects the difficulty of cutting noodles. Specifically, when comparing a non-slip round bar with a pear-finished surface and a stainless steel pipe with a smooth surface, the stainless steel pipe improved by about 10% compared to a non-slip round bar with a pear-finish finish. Further, when a stainless steel pipe having a diameter of 10 mm was changed to a diameter of 13 mm and 16 mm, the drawing ratio was improved by about 2% with respect to 10 mm and the diameter of 16 mm was improved by about 4% with respect to 10 mm. However, the width of the bee tends to be reduced with the improvement of the stretching ratio in the above round bar, and the appearance characteristics of the hand-rolled noodles are reduced. Therefore, if a round bar was used, a stainless steel pipe with a diameter of 13 mm was considered appropriate at this point. These results are shown in Table 1.

  Next, the noodle string drawing method was examined. A method (one-stage stretching) of stretching the noodles at a time at a linearly constant speed is mechanically convenient. Thus, first, a one-stage drawing method was tried, and it was found that the drawing was still insufficient in consideration of the shrinkage of the drawn noodle strings. Furthermore, there was a problem that damage (roughness of the skin), which is also a sign that the noodle strings were cut under the upper tube bee, was likely to occur. Then, when we examined two-stage stretching with a laying process of about 5 minutes in between, the stretching rate improved by 20% or more compared to single-stage stretching. It took a lot of space and was not a satisfactory method. Next, a method of stretching in multiple stages was tried. By pulling and loosening, and pulling and loosening in small increments, it was possible to stretch the noodle strings to the required length at one time without taking any sneaking time. Moreover, the damage under the bee portion, which tends to be one-stage stretching, hardly occurred. However, on the other hand, the thickness of the bee part is thick and tends to remain, which may impair the aesthetics and texture of boiled noodles, and cause obstacles in the automatic weighing of boiled noodles (cause clogging of noodles at the entrance of the measuring container). It was recognized as a new issue.

  As mentioned above, it was found that stepwise stretching was extremely preferable in order to ensure the necessary stretching ratio without damaging the noodle strings, but in that case, the thickness was reduced while maintaining the width in the shape of the bee. There was a need to do. So, I decided to go back to the basics and reexamine the shape of the hanging rod. First, as shown in Fig. 1 (1), the bee becomes thick with a round bar because there is a smooth flat surface on the top surface. The bee became extremely thin and became easy to cut from the tip during stretching. Next, when the triangular prism of (3) in FIG. 1 in which the slope was given an appropriate frictional resistance by giving an angle to the tip, there was no break at the tip, but this time at the bottom corner The noodle string was caught and it was easy to cut under it. Therefore, when the tip is given an angle and the shape of (4) in FIG. 1 is used so that partial friction does not occur at the bottom corner, the thickness of the bee is moderately thin while the width of the bee remains wide. The ideal bee shape was achieved. Furthermore, in (4), it was found that it was difficult to exceed the round bar by the draw ratio. The reason for this is that the dough that was lost as the thickness of the bee portion in the upper half circle of the round bar started to slide into the noodle strings and be used as part of the length. Therefore, it became possible to dramatically increase the stretching ratio by combining stepwise stretching and this sword-shaped hanging rod. In order to transfer the stretched raw noodle strings to the boiled process and make boiled noodles, it is necessary to cut the bee part of the stretched raw noodle strings without loss, and further to peel off the soft raw noodle strings from the upper and lower hanging bars. Become. Therefore, when various cutting methods / peeling methods were examined, as shown in FIG. 2, a cutting method in which the tip of the sword bar is pressed with a flat roller or the like, and the slant surface of the hanger bar from the back side of the noodle string is removed. We found a peeling method that lifts from bottom to top. In addition to these findings, we also studied the adjustment of the rolling roller interval in noodle strip molding, the timing of ripening, etc., established a method for producing noodles with a hand-rolled wind mill suitable for mass production, and completed the present invention .

  That is, the present invention includes a noodle dough preparation process in which the noodle dough ingredients are hydrated and kneaded, a noodle strip forming process in which the obtained noodle dough chunks are rolled, and the noodle strips that cut the obtained noodle strips with cutting teeth. A hand having a forming process, a noodle string stretching process for stretching the obtained multi-row noodle strings with a stick, and a bee forming process for cutting the stretched noodle strings so that a bee portion is formed at both ends. A method for producing a rolled noodle, characterized in that, as a hanging rod used in the noodle string drawing step, an upper rod and a lower rod of a sword-shaped long plate having a top portion with a sharp top surface are used. As a manufacturing method of hand-rolled noodles having a bee portion at both ends of the wire (Claim 1), or as a sword-shaped long plate having a top portion with a sharp top surface, the top surface has a diameter of about 0.5 to 1.5 mm. 2. A sword-shaped long plate having a pointed apex that has been rounded, is used. As a method for producing hand-rolled noodles having bee portions at both ends of the noodle strings (Claim 2), or as a sword-shaped long plate having a top portion with a sharp top surface, the top surface has a sharp tip angle of 40 to 70 °. 3. A method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to claim 1 or claim 2, or a sharp top surface. The sword-shaped long plate having a pointed apex in which the slope of the triangular portion that is the effective portion is curved outward is used as the sword-shaped long plate having the top. As a method for producing hand-rolled noodles having bee portions at both ends of the noodle strings (Claim 4) or a sword-shaped long plate having a top portion with a sharp top surface, the cross section of the triangular portion which is an effective portion has a bottom width of 8 A sword-shaped long plate having a pointed top with a base width: height ratio of 1: 1 to 1: 2.8, with a height of 20 to 56 mm and a height of 8 to 56 mm. 5. A method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 4 (claim 5) and kneading under reduced pressure in the noodle dough mass preparation step A method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 5, and a noodle strip forming roll in advance in the noodle strip forming step. The noodle strips are formed at the opposite ends of the noodle strings according to any one of claims 1 to 6, wherein the kneaded dough is prepared to a thickness of 2 to 4 times the width of the noodle strip forming roll gap and then formed into a noodle strip. The present invention relates to a method for producing hand-rolled noodles (claim 7).

  Further, the present invention is characterized in that the noodle strip immediately before cutting with an incisor is aged and stretched in the noodle string stretching step without aging the noodle strip after the noodle string forming step. In the method for producing hand-rolled noodles having bee portions at both ends of the noodle strings described in claim 8 or in the noodle string stretching step, the top rods arranged at a constant pitch in the direction perpendicular to the noodle strings, While supporting the noodle strings with the pointed top facing upward, the noodle strings are moved at a constant speed in the same direction as the noodle strings, and a plurality of noodle strings are applied simultaneously and to a certain length. Pull down the center with a hanging rod with a sharp top facing downward, stretch the multi-row noodle strings with the hanging rod, and then pull up and loosen the hanging rod multiple times, gradually increasing the hanging rod extension interval Enlarging and stretching the noodle strings In the manufacturing method (claim 9) of the hand-rolled noodles having a bee portion at both ends of the noodle strings according to any one of items 1 to 8 and a bee forming step, a flat roller is pressed along a sharp top portion of the underhanging bar The noodle strings according to any one of claims 1 to 9, wherein the noodle strings are cut by rolling while cutting the noodle strings while pressing the flat roller along the pointed top of the upper rod. In the method for producing hand-rolled noodles having bee parts at both ends (claim 10) and the bee forming step, a plate, stick or rotatable roller corresponding to the length of the upper stick is applied to the back side of the noodle strings, The noodle strings according to any one of claims 1 to 10, wherein a plurality of noodle strings are simultaneously peeled off from the upper rod by pushing up the vicinity of the adhesive surface between the upper rod and the noodle string from below to above. Method for producing hand-rolled noodles having a bee portion (claims) 11) or the hand-rolled noodles, the noodle wire thickness after boiling is 3 to 8 mm in diameter, and the length of the noodle wire is 20 to 80 cm. A method for producing hand-rolled noodles having bee portions at both ends of the noodle strings (Claim 12), and hand-rolled noodles having a weight per 10 cm in total of 10 mm (n = 10 or more) from the end of the bee portion (a) The ratio a / b of the weight (b) of the center part of noodle strings 10 cm (n = 5 or more) is 1.5 to 3.0 after being boiled, 13. The method for producing hand-rolled noodles having bee portions at both ends of the noodle strings described in claim 13 or the hand-rolled noodles are boiled noodles boiled after the bee forming step. A method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 13 to 14 (claim 14). To.

Furthermore, in the present invention, the hand-rolled noodles are noodles in a frozen rice cake obtained by freezing boiled noodles boiled after the bee forming step. 16. A method for producing hand-rolled noodles having the above-mentioned (Claim 15) and hand-rolled noodles are hand-rolled udon noodles. A method for producing hand-rolled noodles having a bee portion (claim 16) and a hand-rolled noodle having nail strands at both ends of the noodle strings obtained by the production method according to any one of claims 1 to 16 (claim 17 ). Related.

  According to the present invention, noodles can be produced by a reasonable method suitable for mass production with a hand-rolled rice cake having an appearance and texture close to those of hand-rolled noodles having fan-shaped bees at both ends of the noodle strings.

  As a method for producing hand-rolled noodles having bee portions at both ends of the noodle strings of the present invention, a noodle dough preparation process for adding and kneading the noodle dough raw material, and a noodle strip for roll rolling the obtained noodle dough chunk A noodle string forming process in which the noodle band is cut with cutting teeth, a noodle string stretching process in which the obtained multi-row noodle string is stretched with a hanging rod, and the stretched noodle strings at both ends. A hand-rolled noodles manufacturing method having a bee forming step for cutting so that a bee portion is formed on the part, and as a hanging rod used in the noodle string drawing step, a sword shape having a top portion with a sharp top surface There is no particular limitation as long as it uses the upper and lower bars of the long plate, and examples of the noodles include udon, hiyamugi, kishimen, soba, ramen, and pasta. Boiled noodles, especially boiled udon Can.

  The present invention has a great feature in that the sword-shaped long plate having a crested top is used as a hanging rod in the noodle strings stretching step, and by using such a sword-shaped long plate, When stretched, it has the effect of preventing the noodle strings from being cut as compared to a normal round tube (bar). As a sword-shaped long plate having a crested top used as a hanging rod, when the top surface (blade edge) is sharper than necessary, the portion may cause cutting when the noodle strings are stretched. Therefore, the top surface has a diameter of 0.5 to 1.5 mm, preferably affects the shape with a sharp apex rounded to about 1 mm and the shape of the bee portion formed at both ends of the noodle strings, If the angle is large, it becomes a thick and large bee, and if the angle is small, it becomes a thin and small bee, so that the top surface has a sharp apex with a tip angle of 40-70 °, preferably 50-60 °, or a slope Is a shape having a sharp apex that is curved outward, and the cross-section of the triangular portion, which is an effective portion, has a bottom width of 8 mm or more, preferably 10 to 14 mm, and the height is naturally defined by the tip angle and the bottom width. So the ratio of bottom width: height is If the end angle is 40 °, it is 1: 1.7 to 1: 2.8, if it is 50 °, it is 1: 1.4 to 1: 2.3, and if it is 60 °, it is 1: 1.1 to 1: If it is 1.9 and 70 degrees, what was equipped with the shape which has the sharp top of 1: 1.0-1: 1.6 can be illustrated suitably. In the case of udon, the one shown in FIG. 3 is particularly preferred. In FIG. 3 showing the cross section of the sword-shaped long plate, the bottom surface width of the triangular portion, which is an effective portion, is 12 mm and the height is 15 mm, and the bottom surface is curved outward (5 cmR): the height is 1: 1. .25 is shown, but if the ratio of the bottom face width: height of this triangular part is from 1: 1.1 to 1: 1.9, it can be suitably used. In the case where the slope is curved outward, the corner is dropped so that the two surfaces constituting the tip angle are smoothly connected to the side surface of the plate. It is possible to prevent the noodle strings from being broken under the part.

  Hand-rolled noodles generally have a process of using two noodle hanging rods and extending them while widening the gap, so that a bee that is a flat and flat portion of a stretched flat surface is naturally generated at the root portion of the noodle hanging rod. Made to. Therefore, when the noodle strings are divided into several parts in the length direction, the noodle strings always include a bee portion, and consumers tend to purchase them based on this. However, with a normal round bar, the noodle strings do not slide out in close contact with the semicircle during stretching, so the dough tends to remain thick on the round bar. Of course, fan-shaped bee portions can be formed at both ends of the noodle strings, and the dough amount that stays on the hanging rod portion is reduced when the noodle string fabric slides out from the two surfaces constituting the tip angle during stretching. Even when noodle strings of the same length are hung, a large number of effective portions of the noodle strings can be taken and the utilization rate can be increased.

  Hereinafter, the noodle dough mass preparation process, the noodle band forming process, the noodle string forming process, the noodle string stretching process, and the bee forming process in the method for producing hand-rolled noodles of the present invention will be described mainly using udon as an example. However, other noodles other than udon can be modified as appropriate while leaving the characteristics of each step in udon, whereby excellent hand-rolled noodles similar to udon can be obtained.

  The noodle dough lump preparation step in which the noodle dough raw material is added and kneaded in the present invention will be described below. The raw materials for noodles vary depending on the type of noodles, but examples include wheat flour, buckwheat flour, starches such as tapioca starch, cereal flours such as rice flour and soybean flour, salt, brine, and condensed water. For example, in the case of udon, 100% flour, especially medium flour (protein content of 7% or more) is desirable, but flour is the main component, and various starches and flours may be added for the purpose of adjusting the texture appropriately. The water has a water content of 42 to 48% with respect to the raw material powder, and if the medium strength powder is 100%, it is preferable to add 8 to 10% saline at about 45%. For example, when a 10% saline solution has a water content of 45%, 48 kg of salt and 434 ml of water are used for 1 kg of raw material powder. In general, when salt is used, the amount can be adjusted according to the type of noodles and the like. For somen, hiyagigi and udon, 3 to 8 parts by weight of salt with respect to 100 parts by weight of raw material, and for soba, 100% by weight of raw material. It is preferably used at a ratio of 2 to 5 parts by weight of sodium chloride relative to the part. In Chinese noodles, it is preferable to use 0.1 to 2 parts by weight of salt and 0.1 to 0.8 parts by weight of koji powder with respect to 100 parts by weight of the raw material.

  The mixing method is preferably a horizontal pin mixer for general machine-made noodles. In particular, it is preferable to use it at a relatively high speed (100 revolutions / minute or more), to suppress the enlargement of the dough and knead it into a small dough mass group. By kneading into a small dough mass group, it is possible to obtain the effect of minimizing the deformation distortion of the dough at the time of roll forming in the subsequent process.

  In the noodle dough mass preparation step, it is preferable to knead under reduced pressure. In order to make the structure dense, it is effective to knead under a certain reduced pressure. A degree of vacuum of 30 cmHg or more is effective for the stretching ratio, and the texture is hard in proportion to the degree of vacuum, and the crispness is enhanced, and it is desirable to adjust to an appropriate condition depending on the purpose. In addition, in the conventional dry hand-carrying noodles, a kneader type mixer in which large feathers rotate slowly is used, but because the dough is well trained, it is difficult to obtain the softness and mochi feeling desired for the texture of udon, Furthermore, since the dough mass is kneaded greatly, it is necessary to cut the dough finely or bring it into the subsequent noodle band forming process without applying excessive force like stepping on the hand-rolled noodles. It costs a lot.

  In the noodle strip forming step of rolling the noodle dough mass in the present invention, the kneaded dough is prepared in advance to a thickness of 2 to 4 times the width of the noodle strip forming roll and the noodle strip forming roll gap, and then formed into a noodle strip. In addition, the roll gap of the noodle band forming roller is adjusted to an interval that does not apply an excessive load to the noodle dough structure, or the roll is rolled twice or more in order to obtain a rolling ratio that does not apply an excessive load to the formed noodle band. In addition, it is preferable to age the noodle strip immediately before cutting with the cutting teeth. Hereinafter, the noodle strip forming process will be described including these points. The noodle dough chunks kneaded in the noodle dough preparation process are aligned and introduced into a noodle belt forming roller. As described above, in order to minimize the deformation distortion of the dough during the subsequent roll forming, it is preferable to supply an appropriate amount of dough to the roll skimmer. Therefore, in addition to making the noodle dough block 10 cm square or less, it is desirable to adjust the noodle dough mass to a thickness of 5 to 10 cm on a conveyor or the like and insert it into a forming roll. At that time, in order to easily move and prepare the dough, it is desirable that the dough is not sticky. Therefore, the dough may be aligned when it is in a rigid state immediately after mixing. Even if a pin mixer is used, the noodle dough immediately after mixing is in a hard and constant state, so it is desirable to take a test for 30 to 30 minutes after alignment of the dough.

  In the noodle band forming roll, it is desirable to prepare an optimum clearance that does not give an excessive load to the texture of the noodle dough with respect to the thickness of the aligned dough. For example, if the thickness of the cloth is 7 to 8 cm on average, the roll clearance is 25 mm. When noodle strips are molded at 25 mm, the thickness of the noodle strips (about 7 mm thick) that is fed into the incisors after 2-3 rolls is rolled, but the aging process is performed on the noodle strips just before cutting with these incisors. It is especially important. As a result, the noodle strings can be stretched together without aging with noodle strings that are difficult to handle (noodle string retention step). For example, the aging time in the noodle strip immediately before cutting the cutting teeth for stretching the noodle strings of 8 mm in diameter in 30 seconds and stretching them 6 times was 30 minutes or more. In addition, when ripening with a 25 mm noodle strip for 30 minutes, the ripening time in the noodle strip immediately before cutting the incisors was 15 min. It was.

  As mentioned above, combining aging at 25 mm and aging at 7 mm is reasonable. For example, “30 mm at 25 mm thickness + 15 min at 7 mm thickness” and “30 min at 7 mm thickness” can provide almost the same aging effect, but the former requires 1.5 times the latter time but the remaining noodle band The length is 0.78 times that of the latter, and space saving of the apparatus can be achieved by combining aging at 25 mm and aging at 7 mm.

  For example, the extensibility of rolled noodle dough and noodle strips recovers quickly when the product temperature is high, but temperature changes such as warming cause drying and condensation on the surface of the noodle strips, and stable quality in subsequent processes. May be damaged. From this, it is reasonable to maintain the temperature of the kneaded dough from 30 ° C. to 25 ° C. and to keep the moisture.

  The noodle string forming device used in the noodle string forming step for cutting the noodle band according to the present invention by cutting teeth is not particularly limited as long as it is a conventionally known noodle string cutting device, for example, the type of noodles desired, Depending on the thickness of the noodle, it can be cut into a string with a rotary incisor (round tooth) having a predetermined groove width. For example, the groove width of the rotary incisors in the case of udon is 4 to 16 mm. In addition, the method for producing hand-rolled noodles of the present invention is to ripen the noodle strip immediately before cutting with the incisors and to stretch it in the next noodle string drawing step without aging the noodle string after the noodle string forming step. Is one of the features.

  In the noodle string drawing step in which the multi-row noodle strings in the present invention are stretched with a hanging rod, the upper hanging rods arranged at a constant pitch in a direction perpendicular to the noodle strings are arranged with the sharp tops facing upward. While supporting it, move it at a constant speed in the same direction as the noodle strings, and apply several noodle strings at the same time and to a certain length, and then point the center of the overlaid noodle strings with the pointed top down Pulling down the lower rod, stretching the multi-row noodle strings with the hanging rod, and then lifting and lowering the lower rod several times, for example, 5 to 15 times, preferably about 10 times while repeating the hanging rod stretching interval It is preferable that the noodle strings are stretched by gradually enlarging the width of the noodle strings, and it is preferable to hold the noodle strings for about 30 seconds in the final stretched state.

  The bee forming step in which the stretched noodle strings after the noodle string stretching step is cut in a state of being stretched on the hanging rod, and then a plurality of noodle strings are simultaneously peeled off from the hanging rod is a major feature of the present invention. . In particular, the process of forming a bee, in which the stretched noodle strings are cut in a stretched state without hanging, and then a plurality of noodle strings are simultaneously peeled off from the hanging bars, is essential for producing noodles with boil It is a process that does not. In the manufacture of hand-rolled air-dried noodles and the like, usually, they are dried while being stretched on a hanging rod, and after drying, the hanging rod is pulled out and then cut at a bee forming portion.

  As a method of cutting the stretched noodle strings in a state where they are stretched around a hanging rod, the noodle strings are cut by rolling while pressing a flat roller along the pointed top of the lower hanging rod. A method of suitably rolling the noodle strings by pressing a flat roller along the sharp apex (FIG. 2 left) is not limited to this. For example, a flat plate is formed on the entire sharp apex. It is also possible to employ a method of pressing and rubbing, or a method of pressing a flat plate to level the unevenness of the noodle strings in advance and then cutting with a roller.

  When the noodle strings are cut by rolling while pressing a flat roller along the sharp top of the underhang bar, the noodle string is peeled off from the under bar approximately within a few seconds due to the tension of the stretched noodle string. Even if some noodle strings are not peeled off, peeling can be accelerated by further lowering the lower rod after cutting, and finally, 100% can be peeled off by the impact of dropping the noodle strings themselves. As with the lower rod, cutting with the upper rod is performed by rolling while pressing the flat roller along the pointed top, but peeling from the upper rod is a plate, rod, or rotatable equivalent to the length of the upper rod. A plurality of noodle strings can be simultaneously and forcibly peeled by applying a roller to the back side of the noodle strings and pushing up the vicinity of the adhesive surface between the upper rod and the noodle strings from the bottom to the top (right in FIG. 2). In addition, other stripping methods such as making the surface of the top rod high-peelable Teflon (registered trademark) resin, etc., and tilting the top rod back and forth or vibrating it up and down may be adopted. it can.

  The hand-grown raw noodles thus obtained are boiled noodles by a generally known boil treatment. In the case of boiled udon, as shown in FIG. 4, hand-rolled noodles having a noodle wire thickness of 3 to 8 mm in diameter and a noodle wire length of 20 to 80 cm, or 10 mm (n = 10 or more) from the end of the bee portion ) To produce a hand-rolled noodle with a ratio a / b of 1.5 to 3.0 (b) of the weight per 10 cm (a) and the weight (b) of the center portion of noodle strings 10 cm (n = 5 or more). It is preferable to do. The noodles can be further frozen in a hand-rolled rice cake and distributed as frozen noodles. As a freezing means, a quick freezing method such as air blast freezing can be employed in a freezing chamber used for producing frozen foods.

  The hand-rolled noodles of the present invention are not particularly limited as long as they are noodles having bee portions at both ends of the noodle strings obtained by the method for producing the hand-rolled noodles of the present invention. As for boiled noodles, the noodle wire thickness is 3 to 8 mm, the length of the noodle wire is 20 to 80 cm, and the noodles are noodles with a bee portion at both ends. The noodles are not limited, and the hand-rolled noodles have a total weight (a) of 10 mm (n = 10 or more) from the end of the bee part and 10 cm (n = 5 or more average) of the noodle string center part. The noodles can be preferably exemplified by hand-rolled rice cakes having a bee portion at both ends where the weight (b) ratio a / b is 1.5 to 3.0. Further, the noodles in the hand-rolled rice cake of the present invention may be frozen. In that case, the hand-rolled rice cake becomes udon or the like.

  EXAMPLES Hereinafter, although an Example demonstrates this invention more concretely, the technical scope of this invention is not limited to these illustrations.

[Verification of the superiority of the quality of chilled rice bran udon with a hand-rolled wind with a diameter of 3.5 to 4.0 mm]
(Preparation of test section)
Sanuki chrysanthemum (powder for Japanese flour noodles) 3kg of 10% saline solution and 1350ml of raw water added to a vacuum mixer for noodle making test of the horizontal axis pin rotation method, 120 rotations / minute, The mixture was kneaded for 6 minutes at a reduced pressure of 60 cmHg to obtain a moist dough group of 2-5 cm in size and 30 ° C. The dough mass group was adjusted to a height of about 7 to 8 cm, and the dough was ripened for 30 minutes at 30 ° C. and inserted into a noodle strip forming roller having a gap of 23 mm to obtain a noodle strip having a thickness of 25 mm. The noodle strip was aged at 30 ° C. for 30 minutes without drying the 25 mm thick noodle strip, and then rolled twice to obtain a 7 mm thick noodle strip. This 7 mm thick noodle strip is aged at 33 ° C. for 15 minutes in a dry state, cut into a string with rotary incisors (round teeth) with a groove width of 8 mm, and arranged in parallel at an interval of 11 cm As shown in FIG. 6 and Table 2, the string-like noodles are stretched over the sword-shaped hanging rod of the invention with a length of 15 cm and the center of 15 cm is pulled down with the same sword-shaped hanging rod and pulled in the pattern of FIG. Then, a stretching method was performed that was maintained at 65 cm for 30 seconds, and a noodle-like raw udon noodle with a thickness of 3 mm and a length of 45 cm was obtained by shrinkage of the noodle strings after cutting. The time required to obtain a 3 mm thick noodle strip from a 7 mm thick noodle strip in a series of steps was less than 2 minutes.

  Subsequently, it was obtained by a noodle strip cutting method that rolls while pressing a flat roller along the pointed top of the sword-shaped hanging rod, and a peeling method that lifts the slope of the hanging rod from the bottom side of the noodle strand from the bottom to the top (FIG. 2). The raw noodles were boiled for 12 minutes, then cooled and packaged by a conventional method, and udon was obtained with a chilled hand-rolled rice bowl having a diameter of 3.5 to 4.0 mm.

(Preparation of comparative control)
The following was prepared for the purpose of obtaining udon with the same shape of chilled rice bran with ordinary roll noodles.
After adjusting the dough mass group of Example 1 to a height of about 4 to 5 cm, maturing the dough for 30 minutes at 30 ° C., inserting it into a noodle band forming roller with a gap of 8 mm and roughly forming a noodle band with a thickness of 10 mm, two sheets And a composite noodle strip having a thickness of 15 mm. The noodle strip was aged at 30 ° C. for 45 minutes without drying the 15 mm thick noodle strip, and then rolled four times to obtain a 3 mm thick noodle strip. This noodle strip having a thickness of 3 mm was boiled with raw noodles cut into round noodles with a rotary cutting tooth with a groove width of 3 mm, then cooled and packaged by a conventional method, and the diameter of 3.5 to 4.0 mm was measured. I got udon with a thick chilled rice cake.

(Evaluation and results)
200 g of each udon prepared in Example 1 and Comparative Example 1 stored at 10 ° C. for 2 days was placed in 1.5 liters of boiling water, boiled for 3 minutes, then the hot water was cut off and combined with 300 ml of hot noodle soup. Then, the taste evaluation was performed by 4 panelists. Table 3 shows the evaluation criteria, and Table 4 shows the evaluation results. In addition, “appearance with a vessel” in the evaluation item of the evaluation result is an evaluation of the appearance preference of noodles containing bees.

  Next, a cutting test using a rheometer was performed. The boiled noodles prepared in Example 1 and Comparative Example 1 were exposed to water for the purpose of taking rough heat and then placed in water adjusted to 20 ± 1 ° C., with the temperature of the noodles kept constant. The noodle strips were cut at a speed of 20 mm / min with a 5 mm wide pressure-sensitive axis for a certain time (5 to 6 minutes), and “cutting strength (the strength of the cutting strength is the strength of the noodles) Measurement of “deformability (the magnitude of deformation is an index of height of viscoelasticity of food texture)” (n = 6 to 8). The outline of the analysis is shown in FIG. In Table 5, the value in () represents the number when the comparative control group is 100.

[Verification of the superiority of quality in chilled rice cake udon suitable for stew use]
(Preparation of test section)
An aged noodle strip having a thickness of 25 mm in Example 1 was rolled twice to obtain a noodle strip having a thickness of 10 mm. This noodle strip having a thickness of 10 mm was aged for 15 minutes at 30 ° C. without drying, and was cut into a string with a rotary incisor (round tooth) having a groove width of 10 mm. Stretched with the pattern of “interval value (cm)”, and cut for 7 seconds at 60 cm for 30 seconds. After cutting, the noodle strings were shrunk to obtain a hand-rolled raw udon with a thickness of 4 mm and a length of 40 cm. It was.

  Subsequently, after the raw noodles that had been cut and peeled noodles were boiled for 15 minutes in the same manner as in Example 1, they were cooled and packaged by a conventional method, and chilled hands having a diameter of 4.5 to 5.0 mm were obtained. I got udon noodles in total.

(Preparation of comparative control)
The following was prepared for the purpose of obtaining udon with chilled rice cake of the same size by roll noodles. The noodle strip having the same thickness of 25 mm as in Example 2 was aged for 30 minutes at 30 ° C. without drying, and then roll rolling was performed 4 times without combining to obtain a 4 mm thick noodle strip. Raw noodles obtained by cutting the noodle strips of 4 mm thickness into round noodles with rotary cutting teeth with a groove width of 4 mm were boiled for 15 minutes, and then cooled and packaged by a conventional method to obtain udon noodles with chilled rice cakes.

(Evaluation and results)
200g of each udon stored at 10 ° C for 2 days is put in a pan containing 400ml of noodle soup and boiled for 5 minutes while keeping boiling in the gas range for another 5 minutes. Was the same as in Example 1 and was as shown in Table 7.

[Verification of quality advantage of 2.5mm square hand-rolled "frozen frozen cold wheat"]
(Preparation of test section)
An aged noodle strip having a thickness of 25 mm in Example 1 was roll-rolled three times to obtain a noodle strip having a thickness of 5 mm.
This noodle strip having a thickness of 5 mm was aged for 30 minutes at 30 ° C. without being dried, cut into a string with a rotary incisor (corner tooth No. 6) having a groove width of 5 mm, and the stretching method of Example 1 A hand-rolled raw noodle having a thickness of 2 mm square and a length of 45 cm was obtained. Subsequently, as in Example 1, the raw noodles that had been cut and peeled with noodle strings were boiled for 4 minutes, then cooled by a conventional method, rapidly frozen by air blasting, and frozen with a thickness of 2.5 mm square. Cold wheat was obtained with a hand-rolled rice cake.

(Preparation of comparative control)
After adjusting the dough mass group of Example 1 to a height of about 4 to 5 cm, maturing the dough for 30 minutes at 30 ° C., inserting it into a noodle band forming roller with a gap of 8 mm and roughly forming a noodle band with a thickness of 10 mm, two sheets And a composite noodle strip having a thickness of 15 mm. This noodle strip having a thickness of 15 mm was aged for 30 minutes at 30 ° C. without drying, and then rolled 5 times to obtain a noodle strip having a thickness of 2 mm. This noodle strip with a thickness of 2 mm is boiled for 4 minutes with raw noodles cut with a rotary cutting tooth (No. 16) with a groove width of 1.9 mm, and then subjected to air blast quick freezing. Cold wheat was obtained with a 2.5 mm square frozen rice bran.

(Evaluation and results)
200 g of each cold wheat stored at −20 ° C. was thawed with plenty of hot water, quickly cooled with cold water, and evaluated by 5 panelists (evaluation criteria are the same as in Example 1). was.

[Stretching effect of sword-shaped hanging rod]
In order to clarify the effect of the sword-shaped hanging rod which is a feature of the present invention, it was verified that it is advantageous for stretching. As the sword-shaped hanging rod of the present invention, the one whose cross-sectional shape is shown in FIG. 3 was used. That is, a sword-shaped hanging rod having an effective portion of a triangular portion having a width of 12 mm and a height of 15 mm curved outward (5 cmR) was used. The maximum stretching of the round bar (cylindrical hanging bar) that has been used in the hand-rolled and machine hand-held industries, and the degree of elongation when performing the ideal stretching method with the sword-shaped hanging bar of the present invention. The rate was measured and compared. Stretching conditions were as follows: 5 string-like noodles were stretched 16 cm all at once from the start 7.5 cm and then returned 8 cm, and the pulling moment at the moment when 3 out of the first 5 were cut was measured. The noodle making conditions were the same as in Example 1. In addition, the length of the noodle strings after stretching and the stretching ratio are also shown. The results are shown in Table 9. As a result, the sword-shaped hanging bar of the present invention was extended by nearly 20% more than the conventional round bar, and its superiority was confirmed.

[Factors affecting bee shape and formation and measurement of bee ratio]
For boiled udon, the effects of “dough ripening and rolling direction of noodle making” on the formation of bees and the influence of “thickness and stretch ratio of noodles” were examined. In addition, the weight (a) per 10 cm in total of 10 mm (n = 10 or more) from the edge of the bee portion and the weight of the center portion of the noodle string 10 cm (average of n = 5 or more) in boiled udon in the test section in the above example ( The bee ratio defined as the ratio a / b of b) was determined.

(Effect of noodle string standing time before stretching, noodle making direction)
The noodle strings (with a diameter of 8 mm) before stretching were left for 0 minutes, 30 minutes, and 60 minutes, respectively, and stretched at a stretch rate of 600%. In addition, in order to change the noodle making rolling direction, as shown in FIG. 8, the direction of the noodle strings before stretching was changed by 90 degrees to obtain the bee ratio. The results are shown in Table 10. As a result, the bee ratio showed a value of about 2.89 to 2.08.

(Influence of noodle thickness and stretch ratio)
The noodle strings having a diameter of 8 mm and the noodle strings before stretching in which the cross-sectional area ratio was changed by about ± 20% were stretched at stretch ratios of 500%, 600%, and 700%, respectively, to determine the bee ratio. However, the noodle string leaving time in that case was assumed to be within 30 minutes. The results are shown in Table 11. As a result, the bee ratio tended to increase as the noodles became thicker and to increase as the draw ratio increased.

(Batch ratio of noodles in the test section of the example)
The bee ratio in Example 2 (thick noodles) and Example 3 (thin noodles) was determined. The results are shown in Table 12. As a result, the bee ratio of Example 2 (thick noodles) was around 1.77, and the bee ratio of Example 3 (thin noodles) was around 2.02.

It is the schematic which shows the bee shape formed in the hanging rod of various shapes. The noodle strip cutting method by pressing and rolling a flat roller on the top surface of the sword-shaped hanging rod of the present invention, and applying the rod etc. to the back side of the noodle strand, the vicinity of the bonding surface of the upper hanging rod and the noodle strand is from bottom to top It is the schematic which shows the noodle string peeling method to push up. It is the schematic which shows the relationship of the triangle part in the cross-sectional shape of the suitable sword-shaped hanging rod of this invention, a base, and height. It is a photograph which shows the bee part of the udon in the hand-rolled rice cake of this invention. It is a figure which shows the pulling-down pattern of the sword-shaped hanging rod of this invention. It is a figure which shows the extending | stretching model of the noodle which pulls and loosens using the sword-shaped hanging stick of this invention. It is a figure which shows the outline | summary of the analysis in the measurement of the deformation rate in the cutting test by a rheometer. It is a figure which shows the direction of rolling of noodles of this invention, and the vertical placement and horizontal placement of the noodles to be hung on a hanging rod.

Claims (17)

A noodle dough preparation process in which the noodle dough ingredients are hydrated and kneaded, a noodle strip forming process in which the obtained noodle dough block is rolled, a noodle strip forming process in which the obtained noodle strip is cut with cutting teeth, and Production of hand-rolled noodles having a noodle string drawing step of stretching the formed multi-row noodle strings with a hanging rod and a bee forming step of cutting the stretched noodle strings so that a bee portion is formed at both ends. The noodle strings are stretched at both ends of the noodle strings using a top and bottom rods of a sword-shaped long plate having a sharp top. For producing hand-rolled noodles having a portion. A sword-shaped long plate having a sharp top with a top surface rounded to a diameter of about 0.5 to 1.5 mm is used as the sword-shaped long plate having a sharp top. Item 8. A method for producing hand-rolled noodles having bee portions at both ends of the noodle string according to item 1. The noodle according to claim 1 or 2, wherein a sword-shaped long plate having a sharp top with a top angle of 40 to 70 ° is used as the sword-shaped long plate having a sharp top. A method for producing hand-rolled noodles having bee portions at both ends of the wire. 4. A sword-shaped long plate having a pointed apex in which a slope of a triangular portion which is an effective portion is curved outward is used as the sword-shaped long plate having a pointed top of the top surface. A method for producing hand-rolled noodles having bee portions at both ends of the noodle strings described in any of the above. As a sword-shaped long plate having a top with a sharp top, the cross section of the triangular portion, which is an effective portion, has a bottom width of 8 to 20 mm and a height of 8 to 56 mm, and a bottom width: height ratio of 1: 1 to 1 The method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 4, wherein a sword-shaped long plate having a pointed top of 2.8 is used. The method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 5, wherein the noodle dough lump preparation step is carried out under reduced pressure. 7. The noodle strip forming step, wherein the kneaded dough is prepared in advance to a thickness of 2 to 4 times the width of the noodle strip forming roll and the noodle strip forming roll gap, and then formed into a noodle strip. A method for producing hand-rolled noodles having bee portions at both ends of the noodle strings. The noodle strip according to any one of claims 1 to 7, wherein the noodle strip immediately before cutting with a cutting tooth is aged, and the noodle strip after the noodle strand forming step is stretched in the noodle strand stretching step without aging. A method for producing hand-rolled noodles having bee portions at both ends. In the noodle string drawing process, the upper rods arranged at a constant pitch in the direction perpendicular to the noodle strings are moved at a constant speed in the same direction as the noodle strings while supporting the noodle strings with the pointed tops facing upward. A plurality of noodle strings are hung at the same time and to a certain length, and then the center of the noodle strings is pulled down by a hanger bar with a sharp top facing downward, and a multi-row noodle string is hung. The noodle strings according to any one of claims 1 to 8, wherein the noodle strings are stretched by gradually expanding the extending distance of the hanging bars while repeating the operation of lifting and lowering the lower bars several times after being stretched by Of hand-rolled noodles having a bee portion at both ends of each. In the bee formation process, the noodle strings are cut by rolling while pressing the flat roller along the pointed top of the lower rod, and then the noodle strings are cut by rolling while pressing the flat roller along the pointed top of the upper rod. A method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 9. In the bee formation process, a plate, bar, or rotatable roller equivalent to the length of the upper rod is applied to the back of the noodle strings, and the vicinity of the bonding surface of the upper rod and the noodle strings is pushed up from the bottom upward. The method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 10, wherein a plurality of noodle strings are peeled simultaneously from a stick. The both ends of the noodle strings according to any one of claims 1 to 11, wherein the hand-rolled noodles have a diameter of 3 to 8 mm after boiling and a length of the noodle strings of 20 to 80 cm. A method for producing hand-rolled noodles having a bee portion. The ratio of the weight (a) per 10 cm (n = 10 or more) of the hand-rolled noodles per 10 cm (n = 10 or more) and the weight (b) of the center part of the noodle strings 10 cm (n = 5 or more) a / b The method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to claim 1, wherein the noodle strings are 1.5 to 3.0 after being boiled. The method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 13, wherein the hand-rolled noodles are boiled noodles boiled after the bee forming step. The hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 14, wherein the hand-rolled noodles are frozen noodles obtained by freezing boiled noodles boiled after the bee forming step. A method for producing noodles. The method for producing hand-rolled noodles having bee portions at both ends of the noodle strings according to any one of claims 1 to 15, wherein the hand-rolled noodles are hand-rolled noodles. Hand-rolled noodles having bee portions at both ends of the noodle strings obtained by the production method according to claim 1.