JPH0331427B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The first aspect of the present invention relates to an improved method for manufacturing noodles with different dough compositions, and the second aspect of the present invention relates to an apparatus for manufacturing noodles with different dough compositions. (below,
For convenience of explanation, the above-mentioned inventions are referred to as the first invention and the second invention). [Prior Art] Therefore, the first invention will be explained in order below. The first invention is the patent number already proposed by the inventor.
This invention is a further improvement of the first invention (hereinafter referred to as the first basic invention) claimed in No. 947736 (Patent Application Publication No. 24497 of 1978). [Problems to be solved by the invention of product and method] The gist of this basic invention is to insert unrolled noodle dough into the intermediate layer between two noodle strips to create noodles with different dough compositions. However, there has been a strong desire to further shorten the boiling time and to develop a method and apparatus for producing various types of noodles, including even more delicious dried noodles. [Means for solving the problem] By the way, the first invention further improves the first basic invention and uses the technology of inserting the unrolled noodle dough into the intermediate layer disclosed in the first basic invention. In line with this idea, the noodle dough is not only unrolled, but also has a higher amount of water than the surface layer of the noodle dough, and has a lower protein level or weaker stickiness than the surface layer. , by forming a noodle sheet with a lower degree of rolling, and by carrying out the process in such a way that high-hydration, low-protein dough can be inserted as an intermediate layer more easily than in the first basic invention, this invention is better than the first basic invention. The effect of having a denser surface layer and a rougher middle layer is greater, thereby achieving the objective of obtaining noodles with a more noticeable difference in dough composition. The specific configuration of the first invention is such that the noodle strips, which are formed by passing through a rolling roll and forming two surface layers, have more water added than the surface layer and have a lower protein content than the surface layer. By combining noodle dough with low or low adhesiveness and passing through a forming feeder roll with a lower pressure than the rolling roll of the surface layer, a noodle sheet with a low rolling pressure is produced, and this is inserted as an intermediate layer. Different dough compositions characterized by having a dense surface layer and a coarse middle layer by polymerizing as layered noodles and passing through various known rolling rolls and cutting rolls. This is a method of manufacturing noodles. Rather than the technical idea of simply inserting unrolled dough into the intermediate layer according to the first basic invention, the intermediate layer is formed with a higher hydration content and lower protein noodle dough than the surface layer, and the rolling pressure is relatively low. By improving the method of inserting noodle strips, for example when obtaining dry noodles or instant noodles, the middle layer is hollowed out more than the first basic invention, and the so-called surface layer is hollowed out. This results in a three-layer composition in which the middle layer is dense and high in protein, and the middle layer is coarser and low in protein. As a result, the boiling time, which was a fatal drawback of conventional dried noodles, has been drastically shortened to about 1/2.
We succeeded in obtaining delicious dried noodles in just 3 hours of boiling time. Similarly, the instant noodles that required 3 minutes of reheating time were successfully made into edible instant noodles in 1/3 of the time. In this way, rather than the first basic invention, which is characterized in that noodle dough that is simply not rolled is inserted into the intermediate layer, high-hydration, low-protein noodle dough is inserted as noodle strips with a low rolling pressure. For some reason, in dried noodles, instant noodles, or fresh noodles, the middle layer becomes a more coarse texture than in the case of the first basic invention.
The rationale for shortening the boiling time will be explained later in connection with the drawings. In addition, in the case of raw noodles, the middle layer has a high water content and is low in protein, so you can get the effect of quick boiling. Due to its low water content, it is similar to well-known high water content noodles.
This means that there is no need to sprinkle flour by hand to prevent the noodle strings from sticking to each other. The surface layer has a low water content, that is, it is a vertical knead, and the structure of the surface layer is dense, so there is little so-called sag and elongation, and the noodles can be held well, and the noodle strings do not stick to each other. The effect on distribution is remarkable, and the effect is greater than that of the first basic invention. [Function] According to the first invention, there is no need for hand flour, which was conventionally used to prevent the noodle strings from sticking, which was a drawback of known multi-hydro noodles, and the boiling water becomes less cloudy. It has truly excellent effects, such as being able to easily hold the noodles, have a quick boiling time, and efficiently produce delicious machine-made noodles similar to hand-made noodles. In addition, the noodle dough in the middle layer not only has a high amount of water, but also has a much lower protein content when compared to the noodle dough in the surface layer, due to the synergistic effect with the water content. , it was easier to obtain noodles having a three-layer composition in which the surface layer is dense and the middle layer is significantly rougher than in the first basic invention. As a result, for example, in the case of noodles such as Hokkaido's authentic Satsuporo Ramen (named according to the labeling standard for raw noodles), which requires a well-known chewy texture, traditional noodle-making methods require the use of strong protein-rich flour. Because of its use, it required a longer boiling time than regular Chinese noodles. On the other hand, in the case of the first invention, the noodle dough with a lower rolling pressure, higher water content than the surface layer, and low protein is inserted in the middle layer, so the boiling time is extremely shortened. As clearly stated in the examples, the first basic invention succeeded in shortening the boiling time, which required 5 minutes using the conventional method, to 4 minutes.
According to the first invention, the time can be shortened to about 1/2 of 2 minutes, and since the surface layer is a high-protein noodle dough, it is possible to serve firm satsupororan for meals. And it doesn't require dusting,
In addition, since it is boiled quickly, the boiling water is less cloudy, so the economic effect is great. In the case of the present invention, by inserting a noodle dough with high water content and low protein content into the middle layer, the middle layer has high water content, so that the boiling water penetrates quickly, and low protein flour is used. Therefore, the amount of gluten, which is the binding force of the noodle dough, is small, and the composition of the noodle dough is therefore coarse. Combined with the effect of inserting noodle dough with a low rolling pressure, this effect is synergistically significant. This is what is brought to the table. By inserting a low-protein or weakly sticky noodle dough into the above-mentioned intermediate layer, the lower the protein and low-adhesive noodle dough, the weaker the binding force due to gluten. The effects appear synergistically. In this regard, experiments have shown that the intermediate layer is
In other words, even though the intermediate layer was shaped to the extent that it was corrected, it was superior to the first basic invention due to the effect of the low protein powder in the intermediate layer and the high amount of water added. That is, the present invention provides a noodle dough (or (Noodle dough with even less stickiness)
The method uses a low-pressure feeder roll to generate and insert noodle strips with a low degree of rolling pressure, and these are two sides of the same coin, and even if one of them is missing, the effect of the present invention cannot be achieved. Needless to say. Further, according to the present invention, for example, cornstarch,
It is also possible to mix non-stick substances of animal or vegetable origin into flour, such as milk powder, wheat germ, or mugwort powder. In the past, it was difficult to make noodles with foreign substances mixed in like this, but it is now possible by inserting a weakly sticky noodle dough into the middle layer and using high protein noodle dough in the surface layer. It became. Next, in the case of the first invention, unlike the first basic invention, which was based on the idea of simply inserting unrolled noodle dough into the intermediate layer, the noodle dough with high water content and low protein was passed through a low-pressure feeder. By inserting a noodle strip with a low rolling pressure after rolling, the middle layer of dry noodles, instant noodles, and raw noodles becomes a structure with a coarser structure, and the boiling time or re-boiling time is shortened. become. The reason for this is, for example, in the case of dried noodles, water particles are evaporated during the drying process from raw noodles to dry noodles, and traces of the moisture are left behind, leading to minute porosity. In particular, the phenomenon was observed in various experiments. Figure 1 shows that the water particles W ₁ and W ₂ are evaporated,
An explanatory diagram shows the process by which minute cavities P ₁ and P ₂ are generated in the traces. (This figure 1 a shows the amount of water added at 30%.
Figure b represents the case where the amount of water added to the middle layer is 50%, and the amount of water added to the surface layer is 30%. In the figure, the dotted arrow indicates drying operation D). As described above, the first invention is characterized in that by making the middle layer a highly hydrated dough, traces of moisture are hollowed out during the drying process for dry noodles, and since the middle layer is low in protein, gluten Due to the synergistic effect of inserting a low pressure composition as an intermediate layer, the binding force of the fabric is low and the fabric composition is not strong.
When compared to the case using only the technical idea of the first basic invention, an improved invention has been completed regarding a method for manufacturing noodles with a different dough composition, in which the middle layer has a much coarser structure. This succeeded in shortening the long boiling time, which was the biggest drawback of the traditional dry noodle manufacturing method. Similarly, in the case of instant noodles, by inserting high-hydration, low-protein, and low-rolling-pressure noodle dough into the middle layer, it is possible to increase the amount of lactose contained in the middle layer during the frying process of instant noodle production. As a result of the high-temperature deep-frying process, the moisture particles present in the instant noodles undergo a rapid foaming phenomenon, and the middle layer of the instant noodles becomes more hollow, that is, becomes porous. Products with these characteristics have successfully shortened the time required for reconstitution in hot water before eating to about one-third that of conventional instant noodles. Furthermore, according to experiments, instant noodles in which the amount of water added using the conventional two-layer or single-layer noodle method was increased without using a middle layer with a high amount of water as in the present invention, the surface layer also had a high amount of water added during the deep-frying process. As a result, a rapid foaming phenomenon occurs and the so-called "blister" occurs on the surface layer of the noodles.
It can be seen that the texture and cookability deteriorate significantly when the food is rehydrated and eaten because it leaves traces of air bubbles. However, as in the present invention, since the intermediate layer is composed of a high amount of hydration, low protein content, and low expansion pressure, the bubble group due to the rapid foaming phenomenon is caused by the noodle formation as shown in the explanatory diagram in Fig. 1d. It is released from the side sides of the strip and becomes porous, while the surface layer is a low-hydration noodle, so so-called "blistering" does not occur, and there is no deterioration in taste, texture such as boiling cloudiness, and cooking performance. , and because the middle layer is more porous, hot water penetrates quickly, making it possible to eat it in 1/3 of the cooking time of conventional instant noodles, which is highly effective. Incidentally, according to the present invention, instant Chinese noodles, which conventionally required 3 minutes of boiling time, can be boiled in 1 minute, and cutlet ramen (katsu ramen, which can be eaten by simply pouring hot water), which requires 5 minutes of boiling, can be prepared in one minute. We also obtained experimental results for instant noodles that can be eaten in 1 minute and 30 seconds. Furthermore, by implementing the present invention, it has become possible to make thick udon noodles with a No. 8 cutting edge, such as "Japanese-style thick udon cup", on the spot. Fig. 1c shows conventionally known two-layer or single-layer instant noodles when the dough is made with a large amount of water added (the amount of water added is 50%. In the figure, W indicates water particles and Fr indicates the deep-frying operation). This is an explanatory diagram showing the foaming phenomenon (P in the diagram indicates foaming) that occurs during the deep-frying operation of the noodles, which occurs when the noodles are fried. has been done. Figure 1 d shows instant noodles prepared by the method of the present invention in which the middle layer has a high water content (50%) and the surface layer has a low water content (30%).
This is an explanatory diagram showing the foaming phenomenon that occurs during the frying operation. In the drawing, the middle layer is porous as air bubbles are released from the sides of the noodle strip, while the surface layer has a low water content, so it does not cause the "blister" phenomenon.
The surface layer of the noodles is shown to be smooth. In the case of instant rolled noodles that are not fried, the reason why the intermediate layer is porous and has a coarse structure is the same as shown in FIGS. 1a and 1b. Furthermore, even in the case of raw noodles, inserting highly hydrated noodle dough into the intermediate layer means that the mass of the noodle quality is relatively reduced. The fact that the surface layer has a low water content means that when it is spread, the mass of the flour increases compared to when it is coated with a high water content. Therefore, the intermediate layer becomes substantially coarser than in the case of only the first basic invention, and the effect of high hydration and low rolling pressure is compatible with the use of low protein raw material powder (high amyl powder). Eventually, it became possible to produce thick noodles by boiling them quickly. The effect of this type of raw noodles is not only the quick-boiling effect, but also, as mentioned above, because the surface layer has low water content, there is no need to sprinkle flour by hand to prevent the noodle strands from sticking to each other, and the surface layer Since the layer has a low water content and a dense texture, it has remarkable effects such as less sagging and elongation, and can hold the noodle well, which is even greater than the first basic invention.
In addition, there is no need for hand flour to prevent sticking, which was a drawback of conventional well-known hydrated noodles, the boiling water is less cloudy, the noodles are easy to hold, and the boiling time is quick, making them delicious. Mechanical noodles such as noodles can be produced efficiently, and the effects are tremendous. Further, the continuous mixing device used in the present invention will be described in detail. This device is related to supplying noodle dough using a conventionally known mixer in producing noodle dough to be supplied to the triple-polymerized noodle sheet mechanism described in the first basic invention. Therefore, by using a continuous mixing device, it is possible to supply noodle dough that is more porous than the noodle dough supplied in the first basic invention; This is an improved invention for obtaining a three-layer noodle having a three-layer structure with a significantly coarser middle layer. The specific configuration is a three-layer noodle manufacturing device that is equipped with a device for adding water and kneading raw material flour to prepare a three-layer structure, and a device for rolling and cutting, and is capable of rotating a feedable twisted stirring blade at high speed. interior and
Three high-speed beater instant mixers are equipped with an automatic measuring and feeding device for flour and an automatic fixed-quantity supply device for kneading water. A low-pressure feeder roll is connected to the second high-speed beater instant mixer at the outlet of the highly hydrated noodle dough, and the highly hydrated noodle dough prepared by the second high-speed beater instant mixer is transferred to the second high-speed beater instant mixer. 1. A polymerizing roll is placed in the middle of the rolled noodle dough prepared by the third high-speed beater instant mixer so as to be polymerized and rolled, and then the polymerized three-layer noodles are delivered to a rolling and cutting device. This is an apparatus for manufacturing noodles with different dough compositions. By the way, the technical idea already detailed by the inventor as the first invention is different from the technical idea of inserting unrolled noodle dough into the intermediate layer between two noodle bodies disclosed in the first basic invention. In addition to being simply unrolled, the noodle dough is a noodle dough with a higher water content compared to the surface layer noodle dough, and a noodle dough with a lower protein content. The purpose is to improve the "noodle strip with low rolling pressure" through a low-pressure forming feeder roll, insert this as an intermediate layer, and polymerize it to form three-layer noodles.Therefore, this invention is better than the first basic invention. This achieves the effect of having a denser surface layer and a coarser middle layer, thereby achieving the purpose of obtaining noodles with a more pronounced difference in dough composition. As the first invention, the inventor has disclosed and proposed a manufacturing method for achieving the above.Therefore, as a second invention, the inventor has further disclosed that the highly hydrated noodle dough is a low-protein dough (or weakly sticky dough). Noodles can be easily and quickly produced even when the noodle dough is more porous and crumbly, and as a result, the intermediate layer has the effect of obtaining noodles with different compositions. This device was developed by firstly using a known high-speed beater instant mixer, secondly by a continuous automatic metering and feeding device for wheat flour that was linked to this, and thirdly by using a continuous mixing device that was also similar to this. Three instant noodle dough generators are installed, each consisting of a three-mechanism linked to an automatic metering pump for shaking water. This is an apparatus for producing noodles with different dough compositions, which is equipped with a mechanism in which rolling rolls are connected to the exits of the two apparatuses forming layers, and an intermediate layer noodle strip is inserted into two surface layer noodle strips. As is known, in the kneading process of noodle making,
The more water you add, the more sticky the dough becomes.
If the dough is kneaded using a regular mixer, the dough will form large lumps, making it difficult to feed the dough to the noodle rolls in the next process. Therefore, it is virtually impossible to produce noodles with a large amount of added water (40% or more added water) using a conventional mixer. However, due to the working principle described below, this continuous mixing device can produce small crumbly granular kneaded noodle dough even if it is a highly water-added noodle dough, so it can be easily fed to the noodle rolls, and the dough can be easily fed to the noodle rolls. This is a truly advantageous improvement in the production of noodles with different compositions. In addition, according to the high-speed beater instant mixer of this device, the mixing water that has become a powder mist comes into contact with each minute grain of flour, so that gluten formation is completed instantaneously, which is different from conventionally known methods. Like, wait for the moisture in the noodle dough called nekashi to penetrate, and then ``take out the wheat gluten''.
There is no need for so-called aging time, and therefore even if the dough is low in protein (or weakly sticky), it can be fed to the noodle rolls at the same time as the dough is formed. Therefore, the first mechanism of the second invention, the high-speed beater instant mixer, is combined with three mechanisms: the second mechanism, a continuous automatic measuring machine for wheat flour, and the third mechanism, a continuous automatic metering pump for water mixing. By doing so, there is no need to feed in batches as with conventional mixers.
The triple-polymerized noodle belt mechanism of the first basic invention has the effect of improving three-layered noodles by being able to continuously supply fresh, crumbly noodle dough, and the economical effects of continuous production. Next, FIG. 2 shows the configuration of the high-speed beater instant mixer of the present invention, and will be explained. 11 is an electric motor, 12 is a cylindrical outer cylinder, 13 is a rotary beater with torsion-shaped wings, 14 is the rotation axis, 1
5 is the bearing, 16 is the flour inlet, 17 is the water mixing inlet,
Reference numeral 18 indicates an outlet of the kneaded dough, and reference numeral 19 indicates a coupling (shaft joint). The rotating shaft 14 is connected to the electric motor 11 through a coupling 19, and has the same speed as the electric motor.
A rotation of M is given. A feedable torsional stirring beater (vane) 13 set on the rotating shaft 14 is in contact with the inner diameter of the cylindrical outer cylinder 2 with a gap of about 1 mm left. On the other hand, a flour inlet 16 and a water-mixing inlet 17 are installed on the inlet side of this high-speed beater instant mixer, and an outlet 18 for the crumbly dough formed by this mixer is installed on the outlet side. Furthermore, the present invention having a continuous mixing device,
The high-speed beater instant mixer having the above-mentioned configuration is characterized by continuously feeding a fixed amount of flour by an automatic metering and feeding device, and by continuously feeding a fixed amount of water by a metering pump. The present invention is a significant improvement in that the device described above and the second basic invention are connected together. Next, the process diagram is shown in FIG. The first step in FIG. 3 is that the continuous mixing device is installed in place of the feeder F of the triple-polymerized noodle sheet mechanism of the second basic invention, and the dough outlet of the instant noodle dough generator that is to be the intermediate layer. The difference is that the parts are connected to a low pressure feeder roll _1M . In the latter step of FIG. 3, the noodle strings N cut to a desired size are suspended by a hanging machine 21, a Shinotake 22, and moved through a drying chamber 24 by a chain-type transfer device 23. The structure and drying method of the drying chamber are not directly related to the present invention, so the details will be omitted, but the drying chamber is divided into three chambers. Dry air) is discharged from the top of the chamber at several locations using tact, while a ventilator installed on the floor with the same volume as the hot air discharge volume discharges the air that has become humid due to the release of water from the raw noodles. In addition, the second drying room is equipped with an air conditioner that can control air to maintain the temperature at 25-30℃ and humidity at 70-80%.
The drying conditions are maintained by heating, removing heat, humidifying, and dehumidifying, and the third drying room is also equipped with the same system as the second drying room to obtain dried noodles with a final moisture content of 13.0%. . Examples according to the improved invention and the first,
Regarding the improved technical idea added to the second basic invention,
We will provide an explanation using a list of implementation panels, etc. [Examples] Example 1 An example of producing fresh noodles and dried noodles in which the intermediate layer is coarser and the surface layer is denser than the first basic invention. To explain based on the explanatory diagram shown in FIG. 3, first grade flour for noodles (handmade Noren seal (trademark), product of the applicant) is put into each of the flour automatic metering and feeding devices O ₁ , O ₂ , O _M. , fill each of the washing tanks E ₁ , E _M , and E ₂ with washing water (salinity of 10 degrees Baume). Next, the output amount of flour automatic feeder O ₁ is 156Kg/
Adjust the O _M output amount to 312 Kg/H and the O ₂ output amount to 156 Kg/H. On the other hand, the output amount of the water refilling pump P1 is 51.5
/H (33% water added to wheat flour), also P _M
Prior to the start of operation, the amount of P2 was adjusted to 156/H (50% water added to wheat flour) and the amount of _P2 to 51.5/H (33% water added to flour). Also, adjust the amount of water being added. Now, once the above preparations have been completed, the flour automatic metering and feeding devices O ₁ , O _M , O ₂ , the water macerating metering pumps P ₁ , P ₂ , _PM and the high-speed beater instant mixing machine B ₁ ,
Turn on the start switches of B _M and B ₂ at the same time. After 1 to 2 seconds, the crumbly noodle dough K ₁ , K _M , K ₂ flows out from the outlet of each high-speed beater instant mixer, and the noodle dough K ₁ , K ₂ forming the surface layer is transferred to the first stage. It is supplied to rolling rolls 1a and 1b and is pressure rolled,
On the other hand, the noodle dough _KM , which forms the middle layer, is fed to a low-pressure forming feeder roll _1M . In this way, the three-banded noodle strip that has been rolled for the surface layer and shaped for the middle layer is
The three-layer noodle M
get. The produced three-layer noodles are rolled between rolling roll machines 3a and 3b for middle rolling, and then rolled on a fourth rolling mill for finishing.
It was rolled out between rolling rolls 4a and 4b, and cut into a desired size with No. 8 cutting blade rolls 5a and 5b to obtain refined raw noodles N of the three-layered noodles of the present invention. Next, this raw noodles pass through a hanging machine 21 and then pass through a Shinotake 22
It is suspended in the drying chamber 24 and transferred through a chain-type transfer device 23. The structure of the drying chamber and the drying method are as described above. Now, as mentioned above, the noodles dried through such a drying system are different from the technical concept of three-layered noodles with different organizations in the first and second basic inventions and the surface layer of the improved invention. The effects of highly hydrated noodle dough,
The effect of inserting a noodle strip with a lower rolling pressure compared to the surface layer by the low-pressure forming feeder roll, and in addition, the second invention, which is a device capable of feeding more porous and crumbly noodle dough, improves the surface layer. Dry noodles of three-layered noodles having a dense layer and a noticeable coarse structure with an intermediate layer were obtained. Note that Example 1 is an example in which the same type of wheat flour is used for the middle layer and the surface layer. Comparative Cooking Example 1 A cooking test and a tasting panel of 20 people were conducted on three items: noodles A obtained in Example 1, noodles B manufactured by the manufacturing method of the first basic invention, and noodles C manufactured by a generally known manufacturing method. The results are shown in Table 1 and Table 1.
Shown as 1 of 2.

【table】

[Table] The results of the judgment of superiority and inferiority understood from Cooking Comparative Example 1 are listed in terms of items as follows. (1) Regarding raw noodles, A does not require hand flour, even though it takes the fastest boiling time. (2) A surface layer of raw noodles is the most firm, with no elongation, sagging, or noodle strings sticking together, and there are no problems in the distribution process or packaging. (3) Because A does not require hand flour and has a quick boiling time, the boiling water is extremely less cloudy than B and C, and the boiling water does not need to be replaced as often, resulting in energy-saving effects. There is also. (4) In A, the boiling time for dried noodles could be shortened to nearly 1/3 of the known conventional method, and even shorter than the first basic invention. (5) In the case of A, the texture was chewy and plump, and the appearance was drum-shaped, and all 20 panelists evaluated the texture as being excellent. Example 2 An example of producing Satsuporo ramen that takes less time to boil than the first basic invention and is chewy and delicious. _The explanation will be based on the process diagram of the present invention shown in _FIG . Put first-grade wheat flour for medium-strength noodles (handmade Noren-in (trademark), applicant's product) into the metering and feeding device O _M , and add water (brine Baume 4 degrees) to each of the mixing tanks E ₁ , E _M , and E ₂ . Fulfill. Next, the output amount of the flour automatic feeders O ₁ , O _M , O ₂ was adjusted to 208 kg/H, while the output amount of the water mixing constant supply pumps P ₁ , P ₂ was adjusted to 73/H (relative to flour).
Prior to the start of operation, the flour and water were adjusted to 35% of the amount of water added, and the output of the mixing water metering pump P _M was adjusted to 83/H (40% of the amount of water added to the flour). Adjust the output amount. Now, when the above preparations are completed, the automatic flour metering and feeding devices O ₁ , O _M , O ₂ and the high-speed beater instant mixers B ₁ , B _M , B ₂ are turned on at the same time. After 1 to 2 seconds, crumbled noodle dough K ₁ , K _M , K ₂ flows out from the outlet of each high-speed beater instant mixer and is supplied to first-stage rolling mills 1 a and 1 b, respectively. The three strip-shaped noodle strips formed by this first stage rolling mill are triple-polymerized noodle strip mechanisms 2a,
2b is inserted between the roll machines to obtain three-layer noodles M. The formed three-layer noodles are rolled between rolling roll machines 3a and 3b for middle rolling, then rolled between fourth rolling roll machines 4a and 4b for finishing, and then rolled to the required thickness using a No. 18 cutting edge roll. As a result, "Chinese noodles with a quick boiling time and firmness" as intended by the improved invention were obtained.
In addition, Example 2 is an example in which the middle layer contains more water than the surface layer and uses low-protein wheat flour. In addition, the flour used for the middle layer is first-grade wheat flour for medium-strength noodles (product name: Handmade Noren-in), which has lower protein content than the first-grade strong wheat flour (product name: Ginrei-in) used for the surface layer. The numbers are shown in the table below.

[Table] Comparative Cooking Example 2 The "Chinese noodles that are quick to boil and have a firm texture" obtained in Example 2, the Chinese noodles prepared using the conventional method, and the multi-hydrated noodles prepared using the conventional method were prepared and tasted. The results are summarized in Table 2-1 and Table-2-2.

【table】

[Table] The Chinese noodles prepared in Example 2 have superior advantages over the traditional Chinese noodles made using only strong flour, such as firmness, faster boiling time, better texture, and less cloudiness in the boiling water. was recognized. Regarding this superiority difference, the things understood from Cooking Comparative Example 2 are listed as follows. In other words, the Chinese noodles of Example 2 were: (1) The boiling time was less than half of the boiling time of the conventional method, and the taste was firm, and medium-strength noodle flour with a high amyl value was used as the middle layer. It has viscoelastic properties and is delicious. (2) Although it contains a lot of water, it does not require hand flour. (3) The outer layer of raw noodles is strong, so there is no risk of them sticking or losing their shape during storage, handling, and distribution processes. (4) There is very little cloudiness in the boiling water, which means that the boiling water does not need to be replaced frequently, which also has an energy saving effect. (5) Due to the quick-boiling effect and the three-layered noodles with different dough compositions, the following effects were confirmed: compared to conventionally known two-layered noodles, the texture was extremely good. Example 3 Compared to the first basic invention, an example of manufacturing instant Chinese noodles having a rougher middle layer, a denser surface layer, and a shorter cooking time. To explain based on the explanatory diagram shown in Fig. 4a, the flour automatic metering and feeding devices O ₁ , O ₂ , O _M
In the case of instant Chinese noodle production, first-grade flour for Chinese noodles (trademark with Ssangyong star) is used. (Applicant's product) and rinsed water (brine Baume 2 degrees) in the rinse tanks E ₁ , _EM ,
Fill E ₂ each. Next, set the output amount of flour automatic metering and feeding device O ₁ to 156
Kg/H Similarly, the O _M output amount is adjusted to 312 Kg/H. Similarly, the O ₂ output amount is adjusted to 156 Kg/H. On the other hand, the output of the water-dispensing metering pump _P1 was set to 46.8/
H (30% water added to wheat flour), the amount of P _M was 156/H (50% water added to wheat flour), and the amount of P ₂ was 46.8/H (30% water added to wheat flour).
% water addition amount) prior to the start of operation.
Adjust the amount of flour and kneading water. Now, once the above preparations have been completed, the flour automatic metering and feeding device O ₁ , O ₂ , O _M water mixing metering pump
P ₁ , P _M , P ₂ and high speed beater instant mixer B ₁ ,
Turn on the start switches of B _M and B ₂ at the same time. After 1 to 2 seconds, the crumbly noodle dough K ₁ , K _M , K ₂ flows out from the outlet of each high-speed beater instant mixer, and the noodle dough K ₁ , K ₂ forming the surface layer is transferred to the first stage. It is supplied to rolling rolls 1a and 1b and is pressure rolled,
On the other hand, the noodle dough KM serving as the middle layer is fed to a low-pressure feeder roll _1M . In this way, the three-banded noodle strip that has been rolled for the surface layer and shaped for the middle layer is produced by the rolling roll 2 of the triple-polymerized noodle strip mechanism explained as the first and second basic inventions.
It is inserted between a and 2b to obtain three-layer noodles M. The produced three-layer noodles are rolled between rolling roll machines 3a and 3b for middle rolling, and then rolled on a fourth rolling mill for finishing.
It was rolled out between rolling rolls 4a and 4b, and cut into a desired size using rolls 5a and 5b with 18 cutting blades to obtain purified Chinese raw noodles RN1 of the three-layered noodles of the present invention. Next, the raw Chinese noodles RN1 are transferred to a known steaming conveyor C shown in FIG. 4b to gelatinize the surface and steam the Chinese noodles.
Obtained RN2. Next, each meal is cut by a dividing machine D, and the steamed Chinese noodles RN2 are stored in a retainer R by an automatic filling machine K. Next, the noodles were fried at about 155° C. in a known automatic frying machine FM to obtain instant Chinese noodles RN3. Now, the instant Chinese noodles RN3 of the present invention obtained through such a process are as described above.
Based on the technical concept of three-layer noodles with different organizations of the basic invention, the foaming effect of the middle layer multi-hydrated noodle dough of the present invention, and the second invention, a more porous and crumbly noodle dough is created. By the supply device,
Three-layered instant Chinese noodles having a dense structure in the surface layer and a significantly rough structure in the middle layer were obtained. Cooking Comparative Example 3 A cooking test was conducted on three items: instant Chinese noodles A obtained in Example 3, instant Chinese noodles B made by the manufacturing method of the first basic invention, and instant Chinese noodles C made by a generally known manufacturing method, and 20 people. The tasting results from the tasting panel are shown in Table 3-1 and Table-3-2.

[Table] The instant Chinese noodles according to Example 3 were excellent in that the reheating time was completed in 1 minute, which was 1/3 of that of the conventional instant Chinese noodles. Not only does it shorten the cooking time, but there is also less ``blistering'' and the soup has only a slight turbidity.
Advantages such as extremely excellent texture are recognized, but the things understood from Example 3 and Cooking Comparative Example 3 are listed as follows. (1) The boiling time is 1/3 of the conventional method.
Moreover, the taste is firm and delicious. (2) Despite the high water content, "blistering" does not occur on the surface of the noodles. (3) Since there is no "blister", the texture is chewy and delicious without being so-called dull. (4) Since there is no "blistering", the noodles do not melt when boiled, and the cooking time is short, so the soup does not become cloudy, and the soup is clear and has a good taste, making it delicious. (5) Since the cooking time is only 1/3 of the boiling time, it has become possible to develop thick Japanese-style noodles in a cup style. (6) It was confirmed that the energy saving effect is also significant.

[Brief explanation of drawings]

The drawings show embodiments of the present invention, and FIG. 1a is an explanation showing the process in which water particles evaporate and minute cavities are generated in the traces of three-layer noodles obtained according to the first basic invention. FIG. 3B is an explanatory diagram showing the same process as a above in three-layer noodles obtained according to the first invention, and FIG. This figure shows the foaming phenomenon and blistering phenomenon that occur when frying, which is a structural process for instant noodles, is performed. Figure d illustrates the foaming phenomenon that occurs during the frying process for the instant noodles according to the first invention. Explanatory drawings, Fig. 2a is an explanatory drawing showing a partial cross section of the high speed beater instant mixer, Fig. 2b and c are respectively a sectional view of the inlet side and an outlet side sectional view of Fig. Fig. 4a is an explanatory drawing of the manufacturing process as an example of manufacturing instant Chinese noodles according to the present invention, and Fig. 4b is a diagram showing the noodle strings obtained by the process of Fig. 4a. is led to a known manufacturing process for snack noodles, and is a schematic explanatory diagram of a manufacturing process until instant Chinese noodles are obtained as a final product. 1a, 1b, 2a, 2b, 3a, 3b, 4a,
4b... Rolling roll machine, 1 _M ... Forming feeder roll, 5a, 5b... Cutting roll, G...
...Guiding part, _g1 , _g2 ...Short cylindrical part, M...Noodle dough,
m ₁ , m ₂ ... Noodle belt, N ... Refined noodle belt, 11 ... Electric motor, 12 ... Cylindrical outer cylinder, 13 ... Rotating beater with twisted wings, 14 ... Rotating shaft, 15
... Bearing, 16 ... Flour inlet, 17 ... Water-soaking inlet, 18 ... Minced dough outlet, 19 ... Coupling (shaft joint), 21 ... Hanging machine, 23 ... Chain-type transfer device, 24 ... …Drying room, O ₁ , O ₂ , O _M
... Flour automatic measuring and feeding device, P ₁ , P ₂ , P _M ...
Water dispensing quantitative supply pump, B ₁ , B ₂ , B _M ... High-speed beater instant mixer, K ₁ , K ₂ ... Noodle dough that will be the surface layer, K _M ... Noodle dough that will be the middle layer.

Claims (1)

[Scope of Claims] 1. Between the noodle strips forming two surface layers formed by passing through a rolling roll, a noodle strip containing more water than the surface layer and lower in protein or weaker adhesive than the surface layer. By combining different noodle doughs and passing through a forming feeder roll with a lower pressure than the rolling roll of the surface layer, a noodle strip with a low rolling pressure is produced, and this is inserted as an intermediate layer to form three-layer noodles. A method for producing noodles with a different dough composition, characterized in that the surface layer is dense and the middle layer is coarse, by polymerizing the dough and passing through various known rolling rolls and cut-out rolls. . 2. Noodles having different dough compositions according to claim 1, wherein the intermediate layer has a higher hydration content than the surface layer, and is made of a noodle dough with lower protein and weak adhesiveness than the surface layer. Production method. 3 In a three-layer noodle manufacturing device that is equipped with a device for adding water and kneading raw material flour to prepare a three-layer structure, and a device for rolling and cutting, the device is equipped with a feedable twisted stirring blade that can rotate at high speed. Three high-speed beater instant mixers equipped with an automatic metering and feeding device and an automatic fixed-quantity feeding device for mixing water are installed.
A rolling roll is connected to the high-speed beater instant mixer at the outlet of the noodle dough that has been kneaded with added water, and a low-pressure feeder roll is connected to the outlet of the noodle dough that has been kneaded with a high amount of water added to the second high-speed beater instant mixer. A polymerization rolling roll is arranged so that the highly hydrated noodle dough prepared by the high-speed beater instant mixer is polymerized and rolled between the rolled noodle dough prepared by the first and third high-speed beater instant mixers, and then polymerized. A device for producing noodles with different dough compositions, which is arranged so that the three-layered noodles can be delivered to a rolling and cutting device.