JPH04207166A - Production of food of noodles - Google Patents

Abstract

PURPOSE:To obtain the title food useful for instant foods, etc., being excellently boiled and flavored, by extruding kneaded dough from a nozzle having protrusions on the periphery of opening and forming long strips of noodles continuously having dented parts formed by the protrusions on the outside. CONSTITUTION:In production of a food of noodles by extruding kneaded dough such as wheat vermicelli from a nozzle of an extruder to form long strips of noodles, protrusions are made around a nozzle hole and long strips of noodles successively having dented parts formed by the protrusions are extruded from the nozzle to give the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a noodle food, particularly a noodle food forming noodle strings.

[Prior art] Noodle foods such as udon, soba, ramen, and macaroni (
As a method for producing noodles (hereinafter referred to as noodles), a method in which noodle dough is extruded from a nozzle of an extruder to form noodle wires is often used.

In this case, the opening shape of the nozzle hole is generally square or circular, and therefore the cross-sectional shape of the crease line is generally square or circular.

[Problems to be Solved by the Present Invention] By the way, when noodles are boiled or seasoned, it is desired that the noodles be softened and seasoned sufficiently in as short a time as possible. .

In particular, with the spread of instant noodles, this demand has become increasingly important.

The present invention was made with an object of providing noodles that meet the above-mentioned demands.

[Means for Solving the Problems] The present invention provides a method for producing noodles in which dough is extruded through a nozzle, using a nozzle having protrusions formed around the opening,
The method is characterized in that a rolled wire is extruded from the nozzle and has a recess formed by the protrusion on the outer surface continuously in the longitudinal direction.

[Creating a fan, effect] Noodles have a concave hole on the outside, which increases the surface area, and the inner part of the concave is closer to the center of the noodle line, so it can be boiled in a shorter time than with conventional noodles. Not only can it be seasoned in a short time, but it can also be seasoned so that it penetrates evenly to the center.

What's more, when you eat it, the soup stock sticks to the crevices, which improves the flavor.

"Example) A first embodiment is shown in FIGS. 1 to 4.

As shown in FIGS. 1 and 2, the extruder 1 has a noodle pot 2.
and a pressurizer 3, and a number of nozzle holes 4 are formed in the bottom surface of the noodle pot 2. As shown in FIG. 3, the nozzle hole 4 has a shape in which a plurality of square projections 41 are formed at predetermined intervals from a circular outer periphery.

As shown in Figure 1, there is a noodle dough 8 in the noodle pot 2.
and pressurized with the pressurizer 3 to extrude it from the nozzle hole 4.

As a result, as shown in FIG. 4, a rolled wire having groove-shaped recesses 51 in the longitudinal direction on the surface is obtained.

Since this noodle has the recess 51, it can be boiled in a short time and seasoned well in a short time. In addition, when eating, the soup stock adheres to the recess 51, so it is easy to eat.

FIG. 5 shows a nozzle hole 4 in a second embodiment of the present invention, and around the hole 4 are formed a plurality of protrusions 41 which are narrow at the base and wide at the tip side. As shown in FIG. 6, the elongated wire 5 extruded from the nozzle hole 4 has a recess 51 on its outer periphery that is narrow at the mouth and widens toward the inner depth.

Similar to the first embodiment, this noodle can be boiled and seasoned in a short time, and has the following characteristics. That is, with the noodles obtained in the first example, some people who are accustomed to noodles with smooth surfaces may find the texture to be strange.

However, the noodles of this embodiment expand when boiled, and the recess 51 deforms in the direction in which its opening is closed.

Therefore, the opening becomes extremely narrow and the texture is almost the same as that of a smooth surface.

Moreover, since most of the openings are closed, the retention of pear juice is improved and the taste is improved.

The shape of the nozzle hole 4 is not limited to the above, but can be made into various shapes. For example, as shown in FIG. 7, a triangular protrusion 4
1 may be provided to form a star shape, and a rolled wire 5 having a star-shaped cross section may be extruded. In this case, the rolled wire 5 has a pointed shape between adjacent recesses 51 on the outer periphery, but since the tip is thin and easily deformed, there is little discomfort in the texture.

FIG. 9 shows a fourth embodiment, in which a screw member 7 is provided with a cylindrical shaft portion 71 and a head 72 provided with a nozzle hole 4 having a shape corresponding to the desired cross-sectional shape of the wire. A nozzle is formed by screwing into a hole formed at the bottom of the noodle pot 2. This nozzle forming means is applied to an extruder having a small number of nozzle holes, and the shape of the nozzle holes can be changed at any time.

As described above, according to the present invention, the time for boiling and seasoning noodles can be shortened, contributing to simplification. The present invention is particularly effective when applied to instant noodles.

[Brief explanation of the drawing]

The figures show an embodiment of the present invention, and Fig. 1 is a cross-sectional view of an extruder, Fig. 2 is a bottom view of the extruder with a nozzle hole formed therein, Fig. 3 is an enlarged view of the nozzle hole, and Fig. 4 is a cross-sectional view of an extruder. 6 is a perspective view of the wire extruded from the nozzle hole, FIG. 5 is a diagram showing another shape of nozzle, FIG. The figure shows another shape of the nozzle hole,
FIG. 8 is a cross-sectional view of the wire extruded from the nozzle hole in FIG. 7, and FIG. 9 is a cross-sectional view showing the structure of still another nozzle hole. 1... Extruder 2... Noodle pot 3... Pressurizer 4... Nozzle hole 41... Protrusion 5... Noodle wire 51... Recess 7... Screw member 8...・Kneaded dough Figure 1 Figure 3 Figure 5

Claims (1)

[Claims] In a method for producing noodle foods in which a dough is extruded from a nozzle of an extruder to form noodle strips, a noodle is provided with protrusions around the opening of the nozzle hole and has concavities formed by the protrusions continuous in the longitudinal direction on the outer surface. A method for producing a noodle food, characterized by extruding a wire from a nozzle.