JP5123250B2 - Raw noodle manufacturing method - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a method for producing raw noodles that can easily and efficiently produce hand-made raw noodles containing a large amount of liquid eggs on an industrial scale.

Conventionally, in order to improve the taste and texture of noodles, eggs such as whole eggs, egg yolks and egg whites are liquid or powdered and blended into noodle raw materials.
For example, in Patent Document 1, in order to obtain noodles having an excellent texture, flavor and appearance, an egg composition for noodles containing 50 to 100 parts by weight of egg white to 100 parts by weight of egg yolk is used with respect to 100 parts by weight of flour. The manufacturing method of the noodles added 10-20 mass parts is described.
However, when eggs are blended in the noodle ingredients, the eggs stick to the noodle mixer in the mixing process, making it difficult to prepare the noodle dough, or the viscosity of the noodle dough increases and mixing becomes difficult, causing uneven mixing. There are problems such as easy to do.
Therefore, conventionally, the blending amount of eggs is about 20 parts by mass at most with respect to 100 parts by mass of flour as described in Patent Document 1.

  The mixer for noodles used in the mixing step is a mixer that is provided with a stirrer or the like in a container so as to be rotatable, and kneaded with a stirrer while gradually adding moisture to the noodle raw material put in the container, thereby producing a noodle dough. As this mixer for noodles, a rotating shaft provided with a rod-shaped stirring blade projecting in all directions with a spiral phase in a container having a noodle raw material supply unit at the top (one uniaxial mixer) or two in parallel (Biaxial mixer) A mixer (horizontal axis mixer) in which a substantially mouth-shaped stirrer is rotatably disposed in a container having a biaxial mixer and a noodle raw material supply unit at the top is used.

  Patent Document 2 discloses a noodle mixer for producing a multi-hydrated noodle dough, in which a rotating shaft is rotatably supported on both sides of a container, a pair of arms are arranged in a radial direction from the rotating shaft, and the The rotation between the two arm portions, which is mounted perpendicularly to the rotation axis, and a stirring bar is connected between the arm portions in parallel to the upper and lower ends of the arm portions and at opposite positions around the rotation axis. In the noodle mixer, which is provided with a muffler-shaped stirring body without a shaft in the container, and the stirring rod of the stirring body is rotated along the bottom of the container to produce noodle dough, The other was measured by making the distance to the stirring bar different from the distance to the other stirring bar, measured from the arm part having the longer distance to the stirring bar around the rotation axis in the direction opposite to the rotation direction of the stirring body. The angle between the arm and the arm is in the range of 135 ° to 160 ° A noodle mixer is described. Patent Document 2 describes that according to this noodle mixer, the time required for the noodle dough to come into contact with the stirring rod is increased, and the noodle dough can be kneaded efficiently. There is no mention of any mixing.

Japanese Patent No. 4128175 Japanese Patent No. 3753816

  An object of the present invention is to provide a method for producing raw noodles that can easily and efficiently produce hand-wound raw noodles containing a large amount of liquid eggs on an industrial scale.

  As a result of various studies, the present inventors have used a specific mixer, so that even if a large amount of liquid eggs are blended in the raw material for noodles, the liquid eggs stick to the noodle mixer in the mixing step and the noodle dough is mixed. Knowledge that raw noodles containing a large amount of liquid eggs can be produced easily and efficiently without the difficulty of production or the problem of mixing unevenness due to the increase in the viscosity of the noodle dough, resulting in uneven stirring. did.

The present invention has been made based on the above knowledge, and a mixer provided with a stirring body that rotates noodle raw materials containing 30-60 parts by mass of liquid eggs with respect to 100 parts by mass of flour along the bottom of the container. A method for producing raw noodles comprising mixing and stirring , wherein the mixer rotatably supports a rotating shaft on both sides of a container, and a pair of arms are parallel to the radial direction from the rotating shaft. And between the two arm portions, which are attached perpendicularly to the rotation shaft, and a stirring bar is connected between the arm portions in parallel to the upper and lower ends of the arm portion and in opposite positions around the rotation shaft. In the noodle mixer, the noodle mixer is provided with a round-mouthed stirring body without the rotation shaft in the container, and the stirring rod of the stirring body is rotated along the bottom of the container to produce the noodle dough. The distance from one stirring bar to the other and the other With different distance to the stirring rod, there is provided a method for producing raw noodles are noodles mixer.

According to the method for producing raw noodles of the present invention, hand-made raw noodles containing a large amount of liquid eggs can be easily and efficiently produced on an industrial scale.
In addition, raw noodles containing a large amount of liquid eggs obtained by the method for producing raw noodles of the present invention has an unprecedented texture, taste, flavor, appearance, etc. and boiled even if boiled for a long time. There is no need to strictly manage the time with a broom. Therefore, the method for producing raw noodles of the present invention is particularly suitable as a method for producing raw pasta.

  The raw noodles to which the method for producing raw noodles of the present invention is applied are not particularly limited, and can be applied to any of raw pasta, raw Chinese noodles, raw Japanese soba, etc. It is preferably applied to the production of fresh pasta.

The mixer used by this invention is a mixer provided with the stirring body rotated along the bottom part of a container.
As a preferable mixer used in the present invention, a mixer for noodles described in Patent Document 2 (Japanese Patent No. 3753816) can be mentioned.
This noodle mixer supports a rotating shaft rotatably on both sides of a container, and a pair of arm portions are attached in parallel to and perpendicular to the rotating shaft in a radial direction from the rotating shaft. A stirrer having a rotating shaft between the two arm portions, which is parallel to the upper and lower ends of the arm portion and connected to the opposite position around the rotating shaft, is disposed in the container. A noodle mixer for producing a noodle dough by rotating the stirring bar of the stirring body along the bottom of the container, and the distance from the rotating shaft to one of the stirring bars and the other stirring bar. Those with different distances are preferred.
In the present invention, a uniaxial horizontal mixer can also be used as the mixer. This uniaxial horizontal mixer, for example, rotates along the bottom of a container having a raw material supply unit, and has one rotating shaft provided with a rod-shaped stirring blade protruding in all directions with a spiral phase in the container. The thing which has a structure provided with the stirring body arrange | positioned is mention | raise | lifted.

The flour used in the present invention is not limited to its type and grade, and any of strong flour, semi-strong flour, medium strength flour, thin flour, durum flour, etc. can be used. It can be appropriately selected according to the type of noodles, taste and the like.
As said wheat flour, it is usually preferable to contain durum flour 20-80 mass%, especially 30-70 mass%, and when manufacturing fresh pasta, making durum flour 30-70 mass% especially. Is preferred.
By including durum flour in an amount within the above range in the flour, it is possible to obtain a peculiar yellow appearance, a pasta-like flavor and texture.

As the liquid eggs used in the present invention, egg liquids such as whole egg liquid, egg yolk liquid or egg white liquid are particularly preferable from the viewpoint of obtaining a peculiar yellow appearance, a pasta-like flavor and texture. More preferably, it is a mixture of egg liquid and egg yolk liquid.
The liquid eggs may be raw whole eggs, egg yolk or egg white, frozen eggs, salted eggs, sweetened eggs, enzyme-treated eggs, or sterilized eggs.

  The blending amount of the liquid eggs is 30 to 60 parts by mass, preferably 40 to 60 parts by mass with respect to 100 parts by mass of the flour. If the blended amount of the liquid eggs exceeds 60 parts by mass, the dough may become sticky and workability may be poor. On the other hand, if the blending amount of the liquid eggs is less than 30 parts by mass, the unique yellow appearance, egg-derived flavor and texture may not be sufficiently obtained.

In addition to the above-mentioned wheat flour and eggs, the noodle raw material used in the present invention includes buckwheat flour, starches (tapioca starch, potato starch, Corn starch, wheat starch, rice starch, sweet potato starch, and modified starches thereof), rice flour, yam flour, barley flour, rye flour and other flours, wheat protein, soy protein, milk, salt, sugar, brine Powder), enzymes, emulsifiers, thickeners, preservatives, vitamins, minerals, amino acids, fats and oils, seasonings, spices, coloring agents, and the like can be appropriately blended.

In the case of using the noodle mixer described in Patent Document 2 (Patent No. 3754816) as the mixer, for example, the mixing and stirring of the noodle raw material by the mixer is preferably performed as follows.
A predetermined amount of noodle raw material is put into the container of the noodle mixer, and the stirring body is rotated to knead the noodle raw material. The rotational speed of the stirrer at this time varies depending on the components of the noodle raw material, but is usually preferably high (about 80 to 120 rpm).
The kneading time is usually about 3 to 15 minutes.
Specifically, when producing raw pasta, for example, the stirrer is rotated at a rotational speed of 80 to 120 rpm for 1 to 2 minutes, at a rotational speed of 80 to 120 rpm for 0.5 to 3 minutes, and at a rotational speed of 20 to 40 rpm. It is preferable to knead the noodle raw material by rotating in the order of 1 to 12 minutes.
Moreover, when using a uniaxial horizontal mixer as said mixer, generally it is preferable to mix and stir on the following conditions.
The rotation speed of the stirring shaft is 20 to 150 rpm, preferably 50 to 100 rpm, and the mixing time is 5 to 20 minutes, preferably 7 to 15 minutes.

  Although it is not necessary to add water to the noodle raw material, water can be appropriately added depending on the kind of raw noodles to be produced, the components of the noodle raw material, and the like. In the case of adding water, the amount of water including the water content of liquid eggs is usually about 30 to 60 parts by mass with respect to 100 parts by mass of the noodle raw material. 30-60 mass parts is preferable and 35-50 mass parts is more preferable with respect to the mass part.

  In this way, by mixing and stirring the noodle raw material using the mixer, the eggs are mixed into the mixer during mixing and stirring of the noodle raw material even though a large amount of liquid eggs are mixed in the noodle raw material. The noodle dough can be easily and efficiently produced without causing problems such as sticking to make the noodle dough difficult, or increasing the viscosity of the noodle dough and making kneading difficult and causing uneven stirring.

As for the noodle dough manufactured as described above, raw noodles can be obtained by preparing a noodle strip and cutting it into a noodle strip.
The preparation of the noodle band and the cutting into the noodle strings can be performed by a conventional method according to the type of noodle. For example, the noodle band can be prepared by a roll rolling noodle method using a rolling roll, an extrusion noodle method using an extruder, or the like.

  The raw noodles produced by the method for producing raw noodles of the present invention can be stored, distributed, and eaten by the same methods and conditions as conventional raw noodles.

  EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.

Example 1 (Production of fresh pasta)
As the noodle mixer, a Guldale mixer manufactured by Murofushi Co., Ltd., which is a noodle mixer described in Patent Document 2 (Japanese Patent No. 3753816), was used.
A noodle raw material having the following formulation was put into a container of the above-mentioned noodle mixer, and kneaded under the following mixing and stirring conditions and water conditions to produce a noodle dough. At this time, during mixing and stirring of the noodle raw materials, the liquid eggs stick to the mixer and it becomes difficult to prepare the noodle dough, or the viscosity of the noodle dough increases and the kneading becomes difficult, causing problems such as uneven stirring. Thus, the noodle dough could be produced with good workability in the same manner as in the production of ordinary noodle dough.
The noodle dough was prepared from noodle strips and cut into noodle strings by a conventional method to obtain raw pasta. The obtained raw pasta was yellow with a peculiar appearance, and when it was boiled for 1 minute, it was noodles with peculiar stiffness and viscoelasticity, and had an unprecedented texture, taste and flavor. . Moreover, even if it boiled for 5 minutes, it was not boiled and the specific elastic food texture which seems to be derived from an egg was hold | maintained.

Prescription of noodle raw material Powerful powder 30 parts by weight Durum flour 70 parts by weight Whole egg liquid 30 parts by weight Egg yolk liquid 20 parts by weight

Mixing and stirring conditions Mixing and stirring were performed in the following order (1) to (4).
(1) Rotating speed of stirring body at 100 rpm for 2 minutes (2) Rotating speed of stirring body for 2 minutes at 80 rpm (3) Rotating speed of stirring body for 8 minutes at 0 rpm (stops rotation) (4) Rotating speed of stirring body at 20 rpm 2 minutes

Comparative Example 1
A noodle having the same formulation as in Example 1 is used as a noodle mixer, not a mixer having a stirring body rotating along the bottom of the container, but a conventionally used uniaxial vertical mixer under the following mixing and stirring conditions: When the raw materials were mixed and agitated, it became a rag and it became difficult to prepare the noodle dough.
Mixing and stirring conditions Rotation speed of stirring shaft 50rpm
Mixing time 15 minutes

Example 2
As a noodle mixer, a uniaxial horizontal mixer manufactured by Tokyo Menki Co., Ltd. was used, and the noodle raw materials having the same formulation as in Example 1 were mixed and stirred under the following mixing and stirring conditions to prepare noodle dough. This uniaxial horizontal mixer rotates along the bottom of a container having a raw material supply unit at the top, and has one rotating shaft provided with a rod-shaped stirring blade protruding in all directions with a spiral phase in the container. It was a mixer provided with the stirring body formed. At this time, as compared with the case of Example 1 using a Goulder mixer, although it is somewhat inferior in terms of kneading the dough and how to put out gluten, it is difficult to prepare the noodle dough, or the occurrence of uneven stirring The noodle dough could be produced with good workability without causing any problems as in the production of a normal noodle dough.
The noodle dough was prepared from noodle strips and cut into noodle strings by a conventional method to obtain raw pasta. The obtained raw pasta was yellow with a peculiar appearance, and when it was boiled for 1 minute, it was noodles with peculiar stiffness and viscoelasticity, and had an unprecedented texture, taste and flavor. . Moreover, even if it boiled for 5 minutes, it was not boiled and the specific elastic food texture which seems to be derived from an egg was hold | maintained.
Mixing and stirring conditions Mixing and stirring were performed in the following order (1) and (2).
(1) Rotation speed of stirring shaft 100 rpm mixing time 5 minutes (2) Rotation speed of stirring shaft 50 rpm mixing time 10 minutes

Claims (3)

Production of raw noodles characterized by mixing and stirring noodle raw materials containing 30-60 parts by weight of liquid eggs with respect to 100 parts by weight of wheat flour using a mixer equipped with a stirring body rotating along the bottom of the container. A method ,
The mixer rotatably supports a rotating shaft on both sides of the container, and a pair of arms are attached in parallel to and perpendicular to the rotating shaft in a radial direction from the rotating shaft. The upper and lower ends of the arm portion are connected in parallel to each other and in opposite positions with the rotation axis as the center. In the noodle mixer for producing the noodle dough by rotating the stirring bar of the stirring body along the bottom of the container, the distance from the rotating shaft to one of the stirring bars and the distance from the other stirring bar to each other A method for producing raw noodles, which is a different noodle mixer. The liquid eggs are whole eggs liquid and raw noodles manufacturing method of claim 1 Symbol mounting a mixture of egg yolk solution. The method for producing raw noodles according to claim 1 or 2 , wherein the raw noodles are raw pasta.