JPH05137526A - Preparation of glutinous wheat noodle - Google Patents

Abstract

PURPOSE:To obtain a delicious, bodily and nonviscid glutinous wheat noodle by adding wheat flour to specific pulverized glutinous wheat flour and seed flour to obtain noodle dough, subjecting the dough to rolling, slitting, aging in empty box, division into small portions, etc., and sufficiently aging, drying in air and dividing into portions. CONSTITUTION:A noodle dough is prepared by sufficiently kneading (A) glutinous wheat flour prepared by polishing glutinous wheat and grinding with a stone mortar and (B) seed flour produced by parching the seed of glutinous wheat and grinding with a stone mortar using (C) wheat flour as a binder and adding saline solution. The noodle dough is successively subjected to rolling, cutting with plate, oiling, slitting, division into small portions, suspension on a rod, aging in an empty box and division in the order, sufficiently aged, formed in the form of thin strips by air-drying and division into portions and finally dried to obtain the objective glutinous wheat noodle.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing mochi noodles, and more particularly to a method for producing dry noodles and semi-noodles using barley, which is a kind of barley, called "mochi wheat" as a main raw material. ..

[0002]

2. Description of the Related Art The above-mentioned glutinous barley is a type of barley that is a barley of "Yonezawa" and "Yatomi", which is a type of barley that has been mainly used as a feed. It is a barley rice that contains a small amount of amylopectin and is rich in so-called mochi components. This mochi is grown in Fukusaki Town, Kanzaki District, Hyogo Prefecture, for example.

Conventionally, glutinous rice has been used as a feed for livestock, and as an edible food, it was only served as glutinous dango during the war. However, mochi is
It is known that it has a high nutritional value, contains a large amount of vitamin B and minerals, and contains four times as much dietary fiber as wheat.

Many noodles are produced from wheat flour as a raw material, and there is no noodles made from mochi.

By the way, as dry noodles, not only udon but also plain noodles are generally used, but since wheat flour is the main raw material, it is slightly inferior in nutritional value. Further, when used in pot dishes such as sukiyaki and water-cooked noodles, udon and somen noodles have drawbacks such as boiling over for a short time and breaking of noodles.

[0006]

[Problems to be Solved by the Invention] It has been proposed to produce dry noodles by using mochi wheat having a high nutritional value. However, mochi wheat is extremely hard as compared with wheat, and it is used horizontally for flour milling. Milling could not be done with the roll method. Moreover,
When the dough was made into a noodle dough, the elasticity was too strong, so that it lacked extensibility and was brittle, and it was difficult to make it into a linear shape (noodle shape).

The present invention has been made in view of the above-mentioned points, and is mainly made of glutinous wheat, which has a higher dietary fiber content and a higher nutritional value than some noodles and udon, and has a unique flavor of glutinous wheat. It is an object of the present invention to provide a method for producing mochi wheat noodles, which is different from noodles in taste, is delicious and rich, has a strong texture, and does not easily lose its boiling point even after being boiled for a long time.

[0008]

[Means for Solving the Problems] In order to achieve the above-mentioned object, the method for producing a glutinous noodle according to the present invention comprises: a) after glutinating glutinous wheat, glutinous flour pulverized by a milling method, b) After roasting the glutinous rice grains, crushed grain powder by the stone mill method, c) kneading the wheat flour as a binder with saline and kneading it thoroughly to make noodle dough, and d) this noodles After rolling dough, board cutting, oil return, fine work, small proportion work, hanging work, chamber box aging, kobiki work in this order, let it mature sufficiently and make a line by curling and chopstick separating work It is formed and dried.

Further, as described in claim 2, the mochi noodles formed into a linear shape and dried up to about 80% can be humidified into a semi-raw state.

[0010]

According to the method for producing a glutinous noodle according to the present invention having the above-mentioned constitution, since the glutinous wheat is pulverized by the stone mill method, the hard glutinous wheat is surely milled with the seed coat and the germ to obtain a brownish glutinous flour. Be done. Then, by being mixed with the wheat flour and the salt solution and kneaded, the wheat flour acts as a tie material and becomes difficult to be cut even when the noodle dough is stretched. That is, glutinous rice, the gluten contained is water-soluble, since it does not have a spreading action like flour in a milled state, it is fragile and easy to cut, but by mixing flour, its properties Is alleviated.

Further, the noodle dough is rolled, cut into pieces, oiled, finely worked, small-scaled work, hanging work, chamber box aging, and small pulling work, and then fully aged to carry out poaching and chopstick separating work. By being produced according to the so-called hand-rolled noodles production method, too viscoelasticity of the dough is suppressed, the linear noodles are finished, and an excellent texture is obtained.

Furthermore, by mixing roasted and pulverized mochi-wheat grains, the unique fragrance and flavor of mochi-wheat are produced.

When the mochi noodles produced as described above are to be eaten, they are put in boiling water, re-boiled and boiled for a certain period of time, as in the case of normal dry noodles, and then cooled. It can be eaten as chilled noodles or as soup noodles in hot dashi soup. In this way, by boiling the mochi-barley noodles, the starch quality of the mochi-barley is gelatinized, and the characteristics of the gluten contained therein are exerted, so that the noodles are strong and viscoelastic. For this reason, the noodles will not break even when cooked for a long time. In addition, this mochi-bare noodle has a simple blackish hue, has a unique flavor, and has a pleasant texture. Moreover, it has a higher nutritional value compared to somen noodles and udon.

In the semi-raw noodles according to the second aspect, the dried noodles are moistened to obtain raw noodles having a certain amount of moistness, so that water can be spread throughout the noodles and the water content can be made uniform.

[0015]

EXAMPLES Hereinafter, the method for producing mochi noodles according to the present invention will be described with reference to examples.

Mochi barley grown in Fukusaki Town is used as the main raw material. This kind of glutinous barley is a barley variety containing a lot of amylopectin, which is comparable to glutinous rice. Since the glutinous barley is hard, it cannot be milled by an ordinary horizontal roll mill. Therefore, first, the glutinous glutinous barley is usually milled to a yield of about 90%, and then milled by a stone mill crusher in order to reliably mill. This crusher has a structure in which a rotary disk that can rotate at high speed and a fixed disk that is meshed with this rotary disk are combined, and by utilizing the impact force and shearing action of the meshing part between the rotary disk and the stationary disk. , While crushing the refined rice cake, for example, 110-
Sieve through a 120-mesh screen (filter) to obtain milling with a yield of about 80 to 85%. This milled mochi flour has a high nutritional value including all of the seed coat, embryo, endosperm, germ and the like. The seed coat contained in glutinous flour corresponds to bran in wheat flour and is considered to be mostly fibrous. The germ contains a lot of fats, proteins, various enzymes and vitamins. Furthermore, amylase as a digestive enzyme has been confirmed in the germ.

On the other hand, in parallel with the work for milling the mochi-wheat, the grain of the mochi-wheat is thoroughly roasted and then milled using a crusher of the stone mill type.

The above-mentioned mochi flour is mixed with wheat flour,
Add an appropriate amount of roasted mochi-wheat grain powder to this and knead thoroughly while pouring salt solution to make noodle dough. The blending ratio in this example is 26% for glutinous flour,
Mochi barley grain flour is 5%, wheat flour is 69%, and 51% salt water having a salt concentration of 12 ° is added to the whole flour.
The mixing ratio of the rice cake flour (including the rice cake powder of rice cake) and the wheat flour is not limited to the above-mentioned ratio, and is usually adjusted appropriately between 3: 7 and 5: 5.

The noodle dough is rolled on a rolling machine to form a strip having a thickness of about 5 cm, and the noodle dough is aged while adjusting the skin.

The strip-shaped noodle dough is rolled into a roll, rolled into two rolls, rolled and cut into spiral plates, and aged while being wound in a container. The noodle dough thus formed is a rod-shaped one having a side of about 5 cm, and it is sufficiently kneaded and aged by folding it in the lengthwise direction and repeatedly rolling it several times.

The rolled noodle dough is coated with cottonseed oil (oil reconstitution), rolled up in a container, and aged sufficiently (about 3 hours).

The aged noodle dough is wound into a container (fine work) through a round roll having a diameter of 15 mm by an automatic winding machine and aged for about 1 hour.

A noodle roll was passed through a round roll having a diameter of 10 mm by an automatic winding machine, and this was wound into a container in a spiral manner (working), and then aged for 4 hours.

A fully-aged noodle string with a diameter of 10 mm is stretched while twisting with a winding machine, and two bamboo tubes (rolling pin)
Wrap the noodles in a figure 8 shape (wrapping work).

Aged in a 10-chamber box (mainly), and further, these two pipes are stretched up and down 4 to 5 times, and finally 50
Perform a small pulling work to stretch to about cm. Then, it is again hung on the hanging part of the chamber box and aged for about 12 hours.

Finally, by performing outdoor poaching and chopstick chopping work, and stretching the noodles up to about 2 m while drying them, the dried mochi noodles are obtained.

As can be understood from the above-mentioned production process, in the production of mochi wheat noodles, it is necessary that the noodle dough be linearly aged while being repeatedly stretched for a sufficient time.

Further, in the process of producing the dried mochi noodles produced as described above, after the mochi noodles are dried to about 80%, they are placed in a humidifying chamber and humidified for about 20 minutes, Half-cooked noodles are obtained.

Mochi flour has too much viscoelasticity, has very poor elongation and is brittle, and has poor workability. However, by taking a manufacturing process similar to the above hand-rolled noodles,
Mochi noodles that are strong and have a unique flavor are produced.
That is, the water content of rice flour and wheat flour is 51
%, It was necessary to adopt a manufacturing method similar to that of hand-rolled noodles. This is due to the above properties of the dough, which is because when the water content is 45% or less, the elasticity of the noodle dough is too strong and the noodles do not break into a linear shape.
Although there is mechanical striking in the method for producing some noodles, the water addition rate in the case of mechanical striking is generally 26 to 45%, and up to 45%. Then, by increasing the water addition ratio to about 51%, noodles having a soft noodle texture, a good texture, and a strong "strain" were obtained.

Further, since salt water is added to the noodle dough, it is necessary to increase the mixing ratio of water in relation to the salt concentration (usually 12 °).

Furthermore, in order to add a unique scent of glutinous rice to the glutinous noodles, about 5% of the roasted glutinous wheat grain powder as described above is blended. Has a very poor elongation but is brittle (due to the contained water-soluble gluten) and has poor workability, so it was necessary to increase the mixing ratio of water to about 51%.

Next, in order to clarify the superior nutritional value of the mochi-wheat noodle according to the production method of the present invention, the component analysis of the mochi-wheat noodle (dry noodle) and conventional raw udon and dry udon (main part).
The comparison table of is shown.

[0033]

[Table 1] Items Mochi-Mugi Noodle Udon Dried Udon Moisture 25.4 (g / 100g) 33.0 (g / 100g) 13.5 (g / 100g) Protein 10.2 (g / 100g) 6.8 ( g / 100g) 8.9 (g / 100g) lipid 2.5 (g / 100g) 1.3 (g / 100g) 1.8 (g / 100g) sugar 55.7 (g / 100g) 57.0 (g / 100g) 72.3 (g / 100g) Fiber 0.3 (g / 100g) 0.1 (g / 100g) 0.2 (g / 100g) Ash 5.9 (g / 100g) 1. 8 (g / 100g) 3.3 (g / 100g) As is clear from this table, compared to conventional udon, it contains more fiber, ash, and lipids, and more phosphorus, iron, and potassium. Is recognized.

[0034]

As is apparent from the above description,
According to the method for producing mochi-bare noodle of the present invention, the following effects are achieved.

(1) Mochi barley, which has a higher dietary fiber content and higher nutritional value than plain noodles and udon, is the main raw material, and has the unique aroma and flavor of mochi, which is delicious and rich, strong and It is possible to produce mochi noodles that do not easily lose their boiling point even after being boiled for a long time. In particular, the glutinous rice noodles produced by the production method of the present invention are a highly nutritious health food containing a large amount of seed coat, embryo, endosperm, and germ which are not found in conventional noodles in a natural state. Conventionally, there has been a tendency to mix germs and the like as nutrients in the process of manufacturing noodles, but in the present invention, there is no such need at all.

(2) According to the manufacturing method of the second aspect, a semi-raw glutinous noodle in which moisture is spread over the whole noodle and the water content is uniform is obtained.

Claims (2)

[Claims] 1. A) glutinous rice flour which is a) glutinated glutinous rice and then pulverized by a stone mill method to be milled; c) Salt water is added together with wheat flour as a tie material and kneaded sufficiently to make noodle dough, and d) this noodle dough is rolled, planed, oiled, fine work, small-scale work, winding work, chamber box After aging and kobiki work in this order, let it mature sufficiently and
A method for producing a mochi noodle, which is characterized in that it is formed into a linear shape by chopstick separating work and dried. 2. The method for producing a glutinous noodle according to claim 1, wherein the glutinous noodle formed into a linear shape and dried to about 80% is moistened to be in a semi-raw state.