JPH02154656A - Modification of noodle quality in noodle production process - Google Patents

Abstract

PURPOSE:To improve qualities of noodles by treatment in a short time by sending an electric current between electrodes and properly heating noodle dough, noodle belt or long strips of noodle between the electrodes by Joule's heat. CONSTITUTION:A heater to send an electric current to electrodes in the direction of thickness of noodle belt is illustrated by example. An electrode roll 9 is rotatably supported on a fixing frame 12 of an insulating material such as synthetic resin, connected to a feeder terminal 13, linked through an insulating coupling 15 to a rotation drive source 14 such as motor and can be rotated around a shaft. An electrode roll 8 is supported on a movable frame 16 of electrical insulating material and connected to a feeder terminal 17 and further constituted to periodically rotate with the roll 9 through transmission mechanism such as gears 18 and 19 of electrical insulating material. The movable insulating frame 16 is vertically rockingly overhung and pressure applied to the electrode rolls 8 and 9 can be adjusted by a applied pressure adjusting handle 21 suspended from a frame 20. Consequently desired heat treatment is carried out.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for improving noodle quality for purposes such as aging in the manufacturing process of noodles such as single-sugar noodles, dried noodles, instant noodles, and boiled noodles.

In the process of making raw noodles using conventional technology, water is added to raw material powder such as wheat flour, kneaded, the resulting noodle dough is rolled into noodle strips, and the noodle strips are cut into pieces. Normally, noodle strings are produced, and in the process of manufacturing dried noodles, a drying process is added, and in the process of manufacturing instant noodles, a boiling process (steaming process) and a drying or frying process are added. A boiling step is also added to the manufacturing process of boiled noodles.

By the way, in the manufacturing process of noodles, aging is generally carried out at the stage of noodle dough, noodle strips, or even noodle strings, mainly to improve the quality of the noodles, such as the texture of the noodles. This aging progresses the hydration of the flour and water, as well as the swelling of the starch and the softening of the gluten. By performing this aging, the flouriness of the noodles disappears and the texture becomes chewy. The texture is improved, such as better texture.

Conventionally, this kind of aging is done by putting the noodle dough in a packet at room temperature, wrapping the noodle strips in plastic, etc., or storing the noodle strips in a low-temperature warehouse. The reality is that this is done by leaving it unattended for a long period of time. Therefore, it takes a considerable amount of time to commercialize noodles, and large equipment is required to keep the wide noodle dough, noodle strips, and noodle strings in place for a long time.

Recently, in order to shorten the ripening time, the temperature of the noodle dough, noodle strips, and noodle strings has been increased by heating them.By raising the temperature in this way, the elongation of the gluten and the swelling of the starch have been achieved. It is possible to achieve the purpose of ripening in a short time by promoting this process. Conventionally, infrared rays or far infrared rays have been used as means for heating in this manner.

Problems to be Solved by the Invention As mentioned above, when infrared rays or far infrared rays are irradiated to shorten the aging time of noodle dough, noodle strips, and noodle strings, the interior of the noodle dough, noodle strips, and noodle strings There is a problem in that moisture on the surface evaporates before the temperature reaches the required temperature, causing the surface to dry. If the surface dries out during ripening,
This not only causes deterioration of the surface quality of the final products, but also
When it is boiled, the surface becomes lumpy and loses its texture. In addition, in the case of infrared and far-infrared irradiation, it is difficult to accurately control the temperature of the noodle dough, noodle strips, and noodle strings, which are the materials used in the Song Dynasty. It was difficult to obtain. Furthermore, when infrared rays or far infrared rays point I=J are used, the aging process is completed in a shorter time compared to conventional general aging methods. Il! Although it is possible to do this, it still requires a processing time of several minutes or more, so even shorter processing times are desired for improvement outside of production.

This invention was made based on the above circumstances, and it is possible to improve the quality of the noodles by increasing the temperature by simply treating the noodle dough, noodle strips, or noodle strings for a very short period of time. within δ11 without causing excessive drying.
The purpose of the present invention is to provide a method for improving the quality of noodles by which the temperature can be raised uniformly between the noodles and the surface, and furthermore, the temperature can be easily controlled and products of stable quality can be obtained. It is.

Means for Solving the Problems In the noodle quality improvement treatment method of the present invention, in the manufacturing process, electricity is applied between electrodes to the noodle dough, noodle strips, or noodle strings, and the noodle dough, noodle strips, or noodle strings are heated by Joule heat generation. It is characterized by heating the wire.

Function: Because the noodle dough, noodle strips, and noodle strings all contain a considerable amount of water and have salt added to them, they exhibit electrical conductivity with resistance. When electricity is applied between the electrodes of the noodle dough, tracks, or noodle strings, Joule heat is generated, and the Joule heat causes the temperature to rise in an extremely short period of time. This temperature increase promotes hydration of flour and water, swelling of starch, and softening of gluten, thereby improving att. And since this Joule heat generation occurs uniformly regardless of the interior or surface layer,
The temperature of both surface layers rises uniformly, so that it is possible to effectively prevent the occurrence of a situation where the temperature of the surface layer rises first and the surface becomes dry. In addition, by adjusting the voltage between the electrodes, the distance between the electrodes, and the energization time applied to the noodle dough, noodle strips, and noodle strings, you can easily control the Joule calorific value and, by extension, the amount of temperature rise, thereby accurately controlling the heating temperature. Because of this, it is possible to obtain a product layer with stable quality.

Example When carrying out the noodle quality improvement treatment method of the present invention at the stage where noodle dough is simply kneaded by adding water to the raw material flour, for example, as shown in FIG.
The noodle dough 2 is sandwiched between the electrodes 3.4 on both sides, and electricity is not passed between the electrodes 3.4 to generate Joule heat. Alternatively, as shown in FIG. 2, one electrode 3 is provided on the top surface of the insulating base 1, the noodle dough 2 is placed on top of the electrode 3, and the other electrode 4 is pressed from above. Electricity may be applied between the electrodes 3 and 4.

On the other hand, when carrying out the process at the stage of rolling noodle dough,
For example, as shown in FIG. 3, the noodle strip 5 that has been rolled or is in the middle of the rolling process is passed between the rolled electrodes 6 and 7, and the rolled electrode 6°7 is rotated to remove the noodle strip 5. While continuously running the energized spoon between the roll electrodes 6 and 7,
The noodle band 5 in between may be heated by Joule. In this case, one or both of the roll electrodes 6 and 7 may also serve as a rolling roll, and electricity may be applied while rolling.

Also, as shown in Figure 4, a pair of roll electric g! Place 8゜9 above and below, sandwich the noodle belt 5 between 8 and 9, and run 5 continuously by rotating the roll electrics (see 8 and 9). The noodle strip 5 may be heated by a certain amount of Joule by passing current in the thickness direction of the noodle strip 5 between the roll electric boxes 8 and 9 while the noodle strip 5 is heated. As shown in FIG. 5, circular belt electrodes 1110.11 are arranged in parallel, and the noodle strip 5 is sandwiched between the belt electrodes 10.11.
There is a method of energizing the belt electrodes 10 and 11 while continuously running the noodle strip 5 by circulating the belt electrodes 10 and 11. In this case, the time for energizing the noodle strip 5 is longer than in the case of FIG. 4. can do.

In addition, when heating the noodle strip 5 while running it continuously, it is important to avoid electrically grounding the noodle strip 5 at a position slightly away from the energized part of the roll electrode or belt electric trowel. It is preferable.

For example, as shown in FIG. 6, earth rolls 22.2 are electrically grounded at positions separated by a predetermined distance on both sides of the roll electricity 4fi8, 9 for supplying current in the thickness direction of the noodle strip 5.
It is desirable that the noodle strips 5 pass through the ground roll 22, the roll wire 8.9, and the ground roll 23 in this order. It is possible to prevent accidents caused by electric shock caused by electric current.

Even when carrying out the process at the stage where the noodle strips are roughly cut into strips, the noodle strips are continuously passed through the electrode rolls 6 and 7, as in the case of the noodle strips 5 shown in Fig. 3. While running the
It is sufficient to generate Joule heat by passing electricity between the electrode rolls 6 and 7. Alternatively, the noodle strings are cut into predetermined lengths and ball-shaped noodle strings, i.e., noodle balls, are formed, and the electrodes 3, as in the case of the noodle dough shown in FIGS. It is also possible to sandwich it between 4 and energize it to generate Joule heat.

FIG. 7 shows a more specific example of a heating device using Joule heat generation when electricity is applied in the thickness direction of the t-roll 5 between the upper and lower t-rolls 8.9. The lower electrode roll 9 is rotatably supported by a fixed insulating frame 12 made of an electrically insulating material such as synthetic resin, electrically connected to a power supply terminal 13, and insulated from a rotational drive source 14 such as a motor. connected via an edge coupling 15;
It can be rotated around the axis. Further, the upper mill roll 8 is rotatably supported by a movable insulating frame 16 made of an electrical insulating material such as synthetic resin, and is electrically connected to a power supply terminal 17, and is made of an electrical insulating material such as synthetic resin. It is coupled so as to be rotated synchronously with the lower electrode roll 9 via a rotation transmission mechanism such as gears 18 and 19. The movable insulating frame 16 is cantilevered so that it can swing up and down,
Pressure adjustment handle 2 hanging from support frame 20
1 so that the pressing force between the electrode rolls 8 and 9 can be adjusted.

In the method of this invention, the current supplied to the noodle strips, noodle dough, and noodle strings for Joule heating may be direct current;
Commercial alternating current of 50 C/S or 60 C/s is usually convenient.

Here, the amount of temperature increase (temperature increase width) for improving the quality of the noodles is desirably about 4 to 6°C or more.

If the amount of temperature increase is less than 4 to 6°C, sufficient improvement effects cannot be obtained. Moreover, the temperature during heating is preferably about 30 to 75°C. If it is less than 30°C, the amount of temperature increase will be significantly small under normal operating conditions, and a sufficient improvement effect will not be obtained. On the other hand, if the temperature exceeds 75°C, a thermal change will occur in the noodles and the quality will deteriorate.

If you are just trying to improve the quality of the noodles, the heating temperature should be 3.
Approximately 0 to 50"C (temperature increase of approximately 5 to 25°C) is sufficient, but if the heating temperature is 60°C or higher or 70"C or higher, a sterilization effect will be obtained and the storage life of the rice will be good. becomes.

Further, the current application time may be determined so as to obtain the necessary temperature increase, but if the temperature increase is from 4 to 6°C to about 50°C, several seconds to several tens of seconds is sufficient.

Note that the rate of temperature rise is faster as the water content in the noodle dough or the like is higher, and as the distance between the electrodes is shorter.

Next, an example in which improvement processing was actually implemented according to the method of the present invention will be described.

[Example 1] Add 2% salt to wheat flour and 34% water and knead for 20 minutes to make noodle dough (moisture 35.6%).
%). Further, the noodle strips are rolled to a thickness of 511#l, and the distance between the electrodes is 200 mIn% for the noodle strips.
The improvement treatment was carried out by applying electricity at a voltage of 200V.

At this time, the amount of temperature rise was varied by changing the current application time. Thereafter, the noodles were made into noodle strings using a conventional method, and then made into noodle balls, which were then actually boiled and the texture was examined. The results are shown in Table 1.

In Table 1, J3 Table 1, the amount of temperature rise indicates the amount of temperature rise due to energization from the temperature of the noodle strip (26° C.) when energization is applied directly. In addition, a "-" mark in the texture evaluation indicates that the texture was as bad as when no electricity was applied, a "+" mark indicates that the texture was somewhat good, and a "+10" mark indicates that the texture was poor. Good feeling, "+++J
The marks indicate extremely good texture. Furthermore, in the notes, "hard" means having a feeling of elasticity and chewy texture.

As shown in Table 1, it was found that the texture was improved by increasing the temperature by about 4 to 6°C or more. Further, in this example, when the cross section of the noodle strip was examined immediately after energization, it was found that the surface was not excessively dry and there was no lumpy feel on the surface of the boiled noodles.

[Example 2] For 1000g of wheat flour, add 20g of salt to 380t+d of water.
! The kneaded dough was dissolved in flour and kneaded according to a conventional method, and then rolled into noodle strips with a thickness of 2.7111 #I. After applying electricity for seconds and raising the temperature until the center temperature reaches 35℃,
It was cut with a No. 10 (square) cutting blade to obtain fresh udon.

Fresh udon noodles obtained by the method of this invention as described above,
Table 2 shows the results of examining the texture after boiling of the comparative raw udon noodles obtained without temperature raising treatment by energizing, and Table 8 shows the results of texture measurement using a physical property measuring device. As shown in the figure.

Table 2 In Table 2, the numerical values of the Ti value evaluation are as follows, and the same applies to Tables 3 and 5 to 7.

5...very good, 4...good, 3...fair, 2...slightly poor, 1...poor From Table 2 and Figure 8, Example 2 of the present invention after boiling It is clear that the texture of the raw udon noodles is good in terms of both legs and texture. Furthermore, when the udon noodles of Example 2 were left in the refrigerator for a day after being boiled, although there was a slight decrease in texture, the firmness of the noodles was maintained better than that of the comparative product. It has been found.

[Example 3] Mix 500 g of buckwheat flour and 500 g of wheat flour, and add 1.3 ml of salt.
The mixture was dissolved in 300 ml of water and added to the above-mentioned combined flour, kneaded and rolled according to a conventional method to form a noodle sheet with an ultra-thickness of 1.4 ml. Electricity is applied to the noodle strip for several seconds between the top and bottom surfaces using an electrode at a temperature of 20°C to raise the temperature to a center temperature of 35°C, and then cut with a No. 20 (square) cutting blade. I got it.

Table 3 shows the results of examining the texture after boiling of the raw buckwheat noodles obtained by the method of the present invention obtained above and the comparative raw buckwheat noodles obtained without temperature raising treatment by energization. Further, the results of texture measurement using a physical property measuring device are shown in FIG.

Table 3 Table 3 J3J: and Figure 9 show that the raw buckwheat noodles of Honkomyo Example 3 after boiling were excellent in crispness and texture, and had good flavor. In addition, even when stored in a refrigerator for one day, there was less deterioration in quality compared to a comparative amount.

[Example 41] Noodle strips (noodle thickness of 2.7M for raw udon and 1.4mm for raw soba noodles) kneaded and rolled using the same formulation as in Examples 2 and 3 in a conventional manner were rolled at a temperature of about 25°C on the top surface. , Apply electricity between the lower surfaces with an electrode to raise the center temperature to 70°C, hold at 70°C for 2 minutes, and then cool. Cut with the cutting edge of the square)
It was made into noodle strings and then individually wrapped.

A microbial preservation test (1
Table 4 shows the results of examining the number of viable bacteria and coliform bacteria. Tables 5 and 6 show the results of examining the texture after boiling.

Table 4: Preservation test Table 5: Raw udon texture evaluation Table 6: Fresh udon texture evaluation The texture after rising is good,
Almost no adverse effects were observed due to high-temperature heating (70"C x 2 minutes). Moreover, as shown in Table 4, high-temperature heating can reduce the number of bacteria on the order of two digits, improving the shelf life of raw noodles. Something happened.

[Example 51 Fresh udon noodles obtained by the same method as in Example 2 were subjected to an electric current heating treatment according to the method of the present invention before the boiling process, and boiled using a conventional method to obtain boiled udon noodles (3J).

Table 7 shows the results of a comparative study of the textures of the boiled udon noodles according to the invention as described above and a comparative amount of boiled udon noodles that were not subjected to temperature raising treatment by energization.

Table 7 From Table 7, the texture of boiled udon noodles prepared by the method of this invention is as follows:
It is clear that both leg and strain are more delicious than the comparative amount. Even when the beans were left in a J-build refrigerator for one day, the texture was slightly reduced, but the strength of the leg and firmness was maintained. Moreover, by applying the current heating method of the present invention, it has become possible to shorten the boiling time.

Effects of the Invention According to the improved processing method of the present invention, the quality of the noodles can be improved in a very short time during the noodle making process, and the temperature can be reduced by generating heat in the noodle dough, noodle strips, and noodle strings themselves. As the temperature rises, there is no temperature difference between the inside and the surface, which prevents the surface from drying out.In addition, the temperature can be accurately controlled by adjusting the voltage and energization time, so the amount of temperature rise can be stabilized. It is possible to give a certain and stable quality. Therefore, if the method of this invention is applied to the noodle-making process, it becomes possible to stably produce noodles of good and constant quality.

The improved treatment method of the present invention is usually applied as a treatment equivalent to conventional ripening, but
In addition, it can be applied as a pre-treatment for the drying process in the production of instant noodles and dry noodles.In such cases, it can not only improve the quality of the noodles, but also prevent uneven drying during the drying process. It is possible to stabilize quality, etc.

[Brief explanation of the drawing]

FIG. 1 is a schematic diagram showing an example of a situation where the method of the present invention is implemented at the noodle dough stage, and FIG. 2 is a schematic diagram showing another example of a situation where the method of the present invention is implemented at the noodle dough stage. Figures 3 to 6 are schematic illustrations showing an example of the situation in which the method is carried out at the noodle sheeting stage, and Figure 7 shows an apparatus for carrying out the method of the present invention at the noodle sheeting stage using an electrode roll. FIG. 8 is a cutaway front view showing one specific example, FIG. 8 is a line diagram showing the texture measurement results based on object genitalia in Example 2, and FIG. 9 is a line diagram showing the texture measurement results in Example 3. 2... Noodle dough, 3, 4... Electrode, 5... Noodle strip, 6.7.8.9... Roll electrode, 10.11...
・Belt electrode

Claims (1)

[Claims] A method for improving noodle quality in a noodle-making process, which comprises heating the noodle dough, noodle band, or noodle strands by Joule heat generation by applying current between electrodes to the noodle dough, noodle band, or noodle strands in the noodle-making process. .