JPH03232468A - Production of dough for noodle having handmade taste - Google Patents

Abstract

PURPOSE:To automatically, mechanically and efficiently obtain the subject dough of good quality having hand-made vermicelli-like taste by using a mortar having a fixed blade for turning facing to the interior thereof and carrying out stirring and kneading action in a continuous step. CONSTITUTION:A mortar 13 having a fixed blade 23 for turning which faces to the interior thereof is prepared and wheat flour that is a raw material for vermicelli is contained in the aforementioned mortar 13. The above-mentioned raw material is initially formed into a small lump group in the shape of powdered fish once and subjected to stirring action by rotation of the mortar 13 so as to cake and solidify the aforementioned raw material by adding water or saline solution thereto. The small lump group is then subjected to kneading action by pounding with a pounder 12 during the rotation of the mortar so as to form the small lump group of the above-mentioned raw material into the whole one large lump of a dumpling. Thereby, the objective dough is obtained.

Description

[Detailed description of the invention] Industrial application field> The present invention relates to a method for producing hand-made style udon dough, and in particular, a method for automatically and mechanically producing high-quality udon dough having a hand-like taste. It was devised.

<Prior Art> As is known, wheat flour, which is the raw material for udon noodles, is mixed with water to produce gluten, which gives the product - udon a unique chewy texture. When this gluten undergoes further kneading, it aggregates and becomes fibrous, forming a network structure and containing other ingredients. Gluten gradually loses its adhesive strength and denatures into an elastic solid, and starch gelatinizes and becomes viscoelastic, which gives it the so-called chewy taste that sticks to teeth.

Therefore, when making udon noodles by hand, we first make sure that water droplets adhere to each grain of the above-mentioned raw materials.
``to add water) to put hands together) run → knead hands'', ``it''
``+ action'' is carried out, and as the process progresses, the raw material is once caked and solidified into a group of small lumps, and then the group of small lumps is called: Awa → Chrysanthemum mash → Zutsuki: [Add the - for synonyms. As a result, the entire dumpling is made into 1il large lumps. Then, after doing the so-called construction work as described above,
This is Tari, who takes out the large chunks from the kneading pot and continues to use them for footwork.

Special 62 After the above-mentioned bead-making work, the kneading effect is,
It is important to do this carefully, as it has a big impact on the strength of the product (strong organization of gluten) and taste. In addition, udon dough 1: Unlike udon dough, it has very strong stickiness, so after making the balls, you have to do a unique foot-stamping process.
・For some reason, it is very formal labor, and there is a reason why machine hammering has become so popular.

<Problems to be Solved by the Invention> However, in the conventional machine-beating ifi 'tk, the rllI'+ and action j in the above-mentioned manual punching work are performed by a mixer (stirring type mixer). After the raw materials are placed in a fixed container, water or saline solution is added while the dirt is stirred by a rotary blade.

Therefore, if moisture can be applied uniformly to the surface of the raw material particles, moisture will not be able to penetrate even into the inside of the particles, even gravel, and air can be efficiently incorporated into the fabric. Have difficulty.

In addition, in the case of the conventional manufacturing method by mechanical beating, the kneading action at the time of the above-mentioned hand-pounding work process is omitted, and the kneading action is not performed by the rotary blade of the kneader (kneading type mixer) or the rolling process of the W machine. The kneading effect is merely achieved by the rolls.

Therefore, the degree of kneading effect is very low, and it is not possible to completely disintegrate raw material particles down to starch particles. In particular, in the method using a kneader, if the rotary blades are moved too vigorously in order to improve the kneading effect, the dough may become loose during the kneading process, combined with the fact that the fixed container is tightly closed. The temperature rises, and as a result of water absorption and aggregation, the gluten, which has become fibrous in the form of a network, is cut, resulting in a decrease in quality.

Sarajiko, recently, the above-mentioned treadle work has been automated (there are various types of treadle machines available on the market, but this is the way to go.)In addition to the mixer and kneader mentioned above, I also purchased the treadle machine.1./ Otherwise, it is clearly disadvantageous in terms of cost and installation space.

Means for Solving the Problems> The present invention is intended to improve these problems, and for that purpose, as a method for producing hand-made udon dough, firstly, a mouth with fixed blades for turning the inside is provided. For,! First, the wheat flour, which is the raw material for udon noodles, is placed in the mouth, and then the raw material is first stirred by the rotation of the mortar in order to be caked and solidified as small lumps by adding water or salt solution. Then, in order to form a lump from the small lumps of the raw material into a single large lump, the small lumps are kneaded by pounding while the mortar is rotating, and Second, prepare a mortar with fixed blades for cutting inside, place the flour that is the raw material for udon noodles in the mouth of the mortar, and add water or salt solution while the mortar is rotating. By pounding the raw material with a pestle, 1 (II)
It is characterized in that the stirring action and the kneading action are carried out in one continuous step in order to sequentially change the caking as a large O mass.

<Example> Hereinafter, the present invention will be described in detail based on the drawings.
Figure 2 shows the udon pounding machine (A) used for carrying out the present invention, (10) is the installation machine case, and (11) is the machine case (
The lifting shaft of the pestle (12) bearing on the upper part of (10),
3) is the machine box (10) facing the pestle (12).
(14) is a general term for the mortar installed at the bottom of the machine (10)
It is a flywheel that is rotated around a horizontal axis via a motor (not shown) stored in the soil of the
The rotational movement is controlled by a crank mechanism (not shown) using a pestle (12
) is to be converted into a vertical motion.

(15) is an operation panel attached to the top of the machine casing (10);
6) is the machine case (10) so as to touch the inside of the mortar (13).
) is a water supply pipe installed from the bottom of the building, and on that day (13)
It is also possible to adjust the amount of water supplied to the tank using a regulating valve (not shown), or to supply water in a spray state using a nozzle at the tip. Incidentally, it is of course possible that saline solution is used instead of water.

The mortar (13), as shown in FIG. 2 and enlarged, consists of an upper fixed ring (13a) forming a so-called bottomless circular cutter, and a lower rotary receiver that matches and communicates with the fixed ring (13a), and a bowl (13b). The fixed ring (13a) is supported in a stable fixed state by a footnote (17) that stands up integrally with the lower part of the kl (10). On the other hand, the rotary receiver is configured such that the bowl (13b) is rotated around a vertical axis by a motor (not shown) housed in the lower part of the machine casing (10).

In other words, (18) has a hair ring (
19) is a vertical rotating shaft supported through a rotating shaft N (20) integrally protruding from its upper end, and the rotating receiver is fixedly connected to the bottom of the bowl (13b) so that it can rotate integrally. At the same time, the rotating shaft (18) is transmission-connected to the motor via a transmission means such as a heald, a speed reducer, or the like. The motor can also be rotated in forward and reverse directions.

(21) has a rotary receiver with a bowl (13b) and a fixed fJ (13
The parting line with a) is formed as an outwardly sloping slope to prevent the raw material (flour) and moisture from leaking out. Moreover, around the parting line (21), the rotary receiver has a cover flange (2) that integrally projects from the bowl (13b).
2).

Further, (23)' is a fixed blade for turning the raw material facing inside the mortar (13), and is fixed by a fixed ring (13a) (24) at the base end or upper part of the blade. At the same time, the tip of the rotary receiver extends beyond the birch line (21) and extends into the bowl (13b). Then, mill the raw materials (13)
While the bowl (13b) is rotating, the rotary receiver in the bowl (13b) has a fixed blade (23) that stirs the bowl (13b) so that it can adhere to and permeate the particles without any problem.

In this respect, only one of the fixed blades (23) is shown on the mouth side, but several of them are shown while the mortar (13) is rotating.
It is also possible to install it in a radially symmetric arrangement type with respect to a line.

1 in Figure 2, only the lower part of the mortar (13) is rotated by the bowl (1).
3b), but in addition to this, 1
(:6 As shown in the modified example in Fig. 3, the whole of the mortar (13) may be rotated. At that time, the fixed blade (23) is inserted from above into the mortar (13). ) through a hanger stay (25) of an appropriate length so that it faces the inside of the blade ( ).
23) can perform the same cutting and reversing action of the raw material as described above, and the mortar (13) without the parting line (21) can even more completely prevent moisture leakage. .

(26) shows a hair ring installed at the upper end of the pillar (17) in order to stably rotate and support the mortar (13).

In the present invention, when udon noodles are mechanically pounded using the udon pounder 14 (A) as described above, first, the inside of the mortar (13) of the udon pounder (A) is pressed as shown in FIG. A certain unit amount of the raw material (M) is contained in the mill, and a suitable proportion of water or saline solution (W) is added thereto, and the mortar (13) is
Stirring is achieved by rotating the .

In other words, for example, 40 to 50% by weight of a saline solution is added to approximately I kg of wheat flour as the raw material (M), and the entire mixture is stirred. Although it is possible to add everything at once and make fine adjustments later, it is preferable to add the mixture in several batches depending on the situation at the time while checking the changes in the state of the stirring action.
The step-by-step pouring in small amounts is disruptive.

In either case, in the above process, due to the rotation of the mortar (13),
In other words, the raw material 1) that is carried along is subjected to the abrasive force of the fixed blade (23) and is naturally turned back and forth, and as a result, the hydration stirring action equivalent to "hand-combining" in hand-pounding work is highly efficient. Moisture is evenly distributed and attached to the surface of the flour particles that make up the raw material (v1),
Eventually, the raw material (M) becomes a group of crumbly lumps (11) as shown in (II) of the same figure, and becomes solid by itself.

The above-mentioned work efficiency will be improved, and the delicious taste will be improved (13
) can also be reversed as appropriate. Also, made! A person may insert one hand into the mortar (13) to assist in the stirring action. Furthermore, the small lumps (
M1) Each of the soils has the effect of enclosing air, which is equivalent to hand kneading or hand kneading, and forms a highly elastic cloth.52 Helpful.

Moisture adheres to all the flour particles, and the raw material (1v1)
If the lumps have completely solidified as a group of small lumps (M1),
While continuing to rotate the mortar (13), this time the small lump group (M1) is rotated with the pestle (as indicated by the chain line in Fig. 4 (II)).
12) gives a kneading effect.

Then, the group of small lumps (11) is rotated from i to inside the rotating mortar (13), while the fixed wing is subjected to the force of turning the inside out of the handle (23). In addition to being crushed without any chance, the moisture that has adhered to the surface during the preliminary process is also pushed inside! 1.・”・The strong stickiness of the flour itself is effectively brought out, and eventually it becomes like this one large lump (!) as shown in the same figure (III).
As for 12), the strong gluten structure is caked into a ball-like structure, and the air contained in the previous process is also effectively expelled, and the surface of the large lump (-2) is It looks like a kagami-mochi [bulge, 1 or T shine].

In other words, the kneading action that corresponds to the stepping of the feet during the manual kneading process (for each 7 fortune-telling → chrysanthemum kneading) is the same as the kneading action for the small lumps (11) in the unit during the rotation of the mortar (I3). Therefore, it can be achieved automatically, continuously, and efficiently. The time required to reach this state of deafness is as shown in the example above.
About IKg, about 2 minutes at most is sufficient.

In that case, do not use a lower rotary receiver as shown in the second diagram as the mortar (13) in which only the bowl (13b) rotates.
For example, compared to the configuration shown in the third figure in which the entire mass rotates, air can be extracted from the inside of the large mass (12) more effectively, which greatly contributes to imparting elasticity to the udon dough.

Kasumi, a group of small lumps (11) in the mortar (13) shown in the second figure
When you pick it up, as suggested in Figure 5, the small lumps (
11) The lower layer rotates with the bowl (13b), but the upper layer t only moves up and down without rotating, and there is a parting line (13) between them.
21) as the boundary, a fluctuating action occurs, like the displacement of a landmine, and the depression (S) made by the punch (12)
), the upper layer of the small lumps (M1) is mixed in with the crumble, and the air contained in the preliminary process is quickly removed by itself, resulting in extremely efficient and uniform kneading as a whole. This is because it will be done.

In any case, in the present invention: the above-mentioned kneading action is performed using a rotary mill (
13) and a punch (12), the separate footwork in the manual manufacturing process can also be omitted. Furthermore, even if the pestle (12) is used to pound the dough repeatedly and strongly, since the mortar (13) is still rotating and the upper part is in the open position, the temperature of the udon dough will rise unduly, causing the gluten to deteriorate. There is no fear that the network tissue will be cut afterwards.

In addition, as mentioned above, the large lump (12) formed in - is then aged for a certain period of time and then rolled out into noodle sheets)
The product -
Of course, udon noodles are also eaten.

First, in the first step, the thick material (M) is subjected to water addition and stirring, and after that, it is finished into small lumps (11), and then in the second step, it is kneaded with a pestle (12). Although the production method that imparts a kneading effect has been described, by pounding the raw material (M) with a pestle (12) from the beginning of the water addition and stirring, it is possible to impart a kneading effect at the same time in one continuous step.

The lid is closed, and the mortar (13) is rotating, and the turning and reversing action of the fixed blades (23) is also applied to the raw material (M), so water or saline solution (W) is poured into the mortar (13). However,
Even if it is pounded with a pestle (12), the above stirring action is
), and the above effects can be further improved by such a manufacturing method.

Furthermore, the raw material (M) is set as a group of small lumps (M1) as 1ii2
After the completion of the Doo action, in order to apply the subsequent kneading action, as suggested in Fig. 6, the small lump group (M1)
Enclose it in a cloth or other hygienic packaging bag (P), and place it in the enclosed state with a pestle (1
2) [It's okay to raise the island.]

<Effects of the Invention> As described above, in the present invention, as a method for manufacturing hand-made udon dough, a mortar (13) having fixed blades (23) for cutting back facing inside is prepared, and the inside of the mortar (13) is After storing the wheat flour as the raw material for heudon (M), first add the raw material (M).
) is stirred by the rotation of the mortar (13) in order to caking and solidify it as small lumps (M1) by adding water or brine (W), and then the above raw material (M) is In order to turn the small lumps (old) into dumplings as a large lump (12) of the entire ill, the small lumps (11) are pounded with a pestle (12) while the mortar (13) is rotating, thereby kneading the small lumps (11). As a result, the problems of the conventional technology mentioned at the beginning can be reliably solved, and even though it is an automatic mechanical manufacturing method, it has the effect of producing delicious and high-quality products equivalent to hand-made products. However, even if the method according to claim 2 is adopted, such an effect can be achieved in the same manner.

[Brief explanation of drawings]

Fig. 1 is an overall view of the udon pounding machine used in the present invention, Fig. 2 is an enlarged sectional view showing the mortar, and Fig. 3
The figure shows a modified example of the mortar corresponding to Figure 2.
Figure n) 01) ([ff) is an action explanatory diagram showing the manufacturing process,
FIG. 5 (+) (II) (Il1) is an explanatory diagram showing the state of kneading by the mortar shown in the second diagram, and FIG. 6 is a sectional view showing the packaging state of the small lumps. (10)・Installation machine (12)・Pallet (13)・Murder (13a)・Fixed ring (13b)・Rotary support is bowl (21)・Party>Grind (22)・Cover flanz (23)・Fixed blade ( 8)・Uton t-shaped machine (M)・Raw material (M1) ・・Lump group (12)・Large lump (W) ・Water or salt solution

Claims (1)

[Claims] 1. Prepare a mortar (13) with fixed blades (23) for cutting back facing inside, and place the udon ingredients (
First, the raw material (M) was placed in a mortar (13 ) is stirred by the rotation of the raw material (M), and then the small lumps (M1) of the raw material (M) are turned into dumplings as one large lump (M2).
A method for producing hand-made udon dough, characterized in that M1) is kneaded by pounding it with a pestle (12) while a mortar (13) is rotating. 2. Prepare a mortar (13) with fixed blades (23) for cutting inside, and pour the udon ingredients (into the mortar (13)).
After storing the flour of M), add water or saline solution (W) while the mill (13) is rotating, and pound the raw material (M) with a pestle (12) to make it soboro-like. A method for producing hand-made udon noodle dough characterized by performing stirring action and kneading action in one continuous step in order to sequentially change the viscosity from a group of small lumps (M1) to one large lump (M2).