JPH0446103B2 - - Google Patents

Description

[Detailed description of the invention]

This invention relates to raw ramen that can be eaten deliciously by using the boiling water as it is for the soup, without having to separately prepare water for boiling the noodles and hot water for the soup, and a method for producing the same. It is something. Normally, raw ramen is made by kneading wheat flour with water, salt, brine, etc. to make a noodle dough, which is then made into noodle strips and thinned one by one, and then made into noodle strings of an appropriate thickness and dried. This refers to food that is not boiled, steamed, or deep-fried. Traditionally, when cooking this, you had to prepare water for boiling the noodles and water for the soup separately, which was not only complicated but also It was also uneconomical in terms of fuel and other costs. On the other hand, in some cases, such as instant ramen, boiled water is used directly as a soup, but the taste of the noodles is nowhere near as good as fresh noodles. Therefore, the present inventor has completed the present invention as a result of intensive research into a method for producing fresh ramen noodles that can be deliciously eaten even when boiled water is used as is for soup. That is, in the manufacturing process of raw ramen, a part of the starch in the noodle dough or noodle strip is gelatinized and expanded without expanding the noodle dough or noodle strip, and the air contained in the noodle dough or noodle strip is removed. The present invention was developed based on the knowledge that by removing the water from the outside and increasing the density of the noodles, it is possible to obtain noodles that are less likely to dissolve during boiling, that is, raw ramen noodles that can be used directly in the boiling water for the soup. be. The outline of the present invention is, as stated in claim 2, that the amount of water added to 25 kg of raw wheat flour is 23 to 35%.
21g of powdered brine reduced to about 7% to 45% of the 300g of powdered brine used in regular ramen ingredients.
Add ~135g of noodle dough, add regular raw ramen ingredients to this, knead the mixed noodle dough under reduced pressure and dry heat, adjust the degree of gelatinization to 30-60%, and form it into noodle strips or noodle strings. The gist of the extrusion and noodle strips is a method of cutting and forming noodle strips using a noodle making machine, and the raw ramen made by this method is as described in claim 1. Next, looking at the outline of the conventional raw ramen manufacturing method, as an example,

[In this example, we used a vacuum pump with a 400W motor and the main body elapsed time was 3 to 5 minutes.]

Next, in order to produce the raw ramen noodles of the present invention using this machine, the noodle dough of the above-mentioned material is introduced from the hopper 2, and is shaped and discharged by the spiral extrusion blades 4 into the form and discharge plate 7 [this is a hole of an appropriate size]. (As an example, width 0.5mm
~8mm thickness is slightly thinner than its width)]8,8,
...The main body 1 is drained to form noodle strings.
There is the aforementioned dry heat heating mechanism H on the outer periphery of the noodle body, and there is also a pressure reduction mechanism, so the pressure friction heat of the noodle dough itself is added, increasing the temperature to about 40-60℃, and also reducing the air in the noodle body. can be reduced to a certain extent. It is also conceivable that the above-mentioned kneading machine is not used, or even if the kneading machine is used, the noodle string forming machine is removed and the noodle strips are simply formed. For example, to describe an example in which the main kneading machine is not used,
Of course, it is also possible in the present invention to knead the noodle dough of the above-mentioned material with a known mochi pounder equipped with an appropriate dry heat mechanism and depressurization mechanism to form noodle strips, which are then cut into appropriate thickness to make noodle strings. It is included as an example. The raw ramen noodles of the present invention obtained in the above examples are as described in claim 1, but
This means that powdered brine is 0.1 kg for 25 kg of raw flour.
~0.6% weight part, i.e. 25g~150g, to which ordinary ramen ingredients such as salt are added, noodle moisture is 20~50%, degree of gelatinization is 30~60%, specific volume is 75
cc, the thickness of the noodle strings is the same as normal raw ramen, for example, 0.5 mm to 3 mm in width, and the thickness is thinner than the width of each size. The raw ramen of the present invention having the above-mentioned structure uses powdered brine as little as possible in order to use the boiled water as it is for the soup without boiling it.
7% to 45% of 300g, i.e. 21g to 135g, and the amount of water added was 23 to 35% to 25kg of raw flour.
In addition, the specific capacity is 75c.c. or less to make the noodle strings tighter. One of the reasons for setting the lower and upper limits for the amount of powdered brine and water added is that the amount of water added depends on the temperature and humidity. In contrast, the amount of powdered irrigation is increased in the summer and decreased in the winter. Other detailed effects will be described later. The characteristics of the raw ramen obtained in this way are compared with conventional raw ramen in terms of cooking and taste.The product of the present invention can produce 500 c.c. without boiling hot water.
I boiled 130g of this product's raw ramen for 1 minute and 30 seconds in hot water (temperature approximately 100℃), poured soup into it, boiled it for 30 seconds, transferred it to a bowl, and tried it. For the conventional product, 130g of raw ramen was boiled in 1500c.c. of hot water for 3 minutes and 30 seconds, drained in a colander, and then transferred to a separate bowl containing 250c.c. of soup for tasting. . I boiled 130g of conventional raw ramen for 3 minutes in 500c.c. of hot water (temperature 100℃), poured soup into it, boiled it for 30 seconds, transferred it to a bowl, and tried it. Conventional Instant Fried Noodles (Instant Ramen) Add 100g of conventional instant noodles to 550c.c. of hot water (temperature: 100℃), boil for 3 minutes, add soup and stir well, then transfer to a bowl and taste. did. The results of the taste test are as follows.

[Table] As shown above, the product of the present invention was less complicated to prepare than conventional raw ramen and did not change the taste, and could be cooked in a shorter time than instant fried noodles and had a superior taste. . The raw ramen of the present invention and its manufacturing method are as described above, but when compared with conventional products and their manufacturing method, it is found that the method of manufacturing the raw ramen of the present invention is dry heat heating, and the noodles are moist heat heated. The dough swells, making it impossible to obtain dense noodles, and the noodles melt when cooked, resulting in poor taste and appearance.
According to the manufacturing method of the present invention, the density is high and the noodles are heated under reduced pressure, so there is little air in the noodles and they do not dissolve when boiled, so they can be eaten by adding soup at the same time as they are boiled. It also saves money. The raw ramen of the present invention has a lower degree of gelatinization than conventional ones, so it requires a shorter boiling time when cooking.If the degree of gelatinization progresses too much, the density of the noodles becomes too high and the boiling time takes longer. Moreover, as time passes after making the noodles, starch aging occurs and the taste deteriorates. On the other hand, if the degree of gelatinization is too low, the intended purpose (improvisation) cannot be achieved. Since the raw ramen of the present invention is made under dry heat and reduced pressure, the specific volume per 100g of raw noodles is 75%.
Because the noodles are chewy and have a high density of less than cc, the amount of water-soluble noodle making materials such as kansui, which are conventionally used to strengthen the noodles, can be minimized and the taste is good. Also, since some of the starch has been pregelatinized, the boiling time is short during cooking, so the amount eluted from the noodles into the boiling water is small, and the taste is good. The raw ramen of the present invention has a water content of 25 to 50%, a specific volume of noodles of 75 c.c. or less, a degree of gelatinization of 30 to 60%, a width of noodle strings of 0.5 to 3 mm, and a boiling time of 2 minutes. The amount of elution from the noodles into the boiling water is less than 4%, and the boiling water can be used as is for soup without spilling the boiling water.

[Brief explanation of the drawing]

Drawing A is a partially cutaway side view of an embodiment of the kneading machine used for producing the raw ramen noodles of the present invention, and Drawing B is a front view of the discharge port of the molding discharge plate. 1... Training machine main body, 2... Hopper, 3... Spiral blade shaft, 4... Spiral blade, 5... Decompression port attachment device,
6... Intake pipe, 7... Molded discharge plate, 8... Discharge hole, 9... Pulley, 10... Belt, P... Vacuum pump, M... Motor, H... Body heating mechanism.

Claims (1)

[Claims] 1. 0.1 to 0.6 parts by weight of powdered brine (sodium carbonate, potassium carbonate), normal ramen ingredients, salt, and noodle quality improvers are added to 25 kg of raw wheat flour, and the noodle moisture is 20 to 50%. and the degree of gelatinization is 30-60%
The specific volume is 75c.c. or less, the noodle strings are the thickness of normal raw ramen, and the noodles are ready to eat in less than 3 minutes, and do not require boiling. ramen. 2 Add 23 to 35% water to the raw flour, and add powdered brine (sodium carbonate, potassium carbonate) to 7 to 45% of 300g of powdered brine, which is a regular ramen ingredient.
The noodle dough is mixed with regular ramen ingredients, salt, and noodle quality improvers, and then kneaded under reduced pressure and dry heat to a degree of gelatinization of 30 to 60%. A method for producing raw ramen that does not require boiling, characterized by extruding the noodles into strips, cutting the noodle strips into noodle strips using a noodle making machine, and shaping the noodles.