JPH0571217B2 - - Google Patents

Description

[Detailed description of the invention]

[Field of Application of the Invention] The present invention relates to a method for producing noodles, and more specifically, the production of noodles having the taste and texture of hand-made noodles, particularly highly hydrated noodles with a hydration rate of 45 to 60%, by a mechanical noodle production method. Regarding the method. Specifically, the noodles targeted in the present invention refer to udon, Chinese noodles, soba, wrappers (giyoza, wonton), etc. that are formed and manufactured using a roll rolling method, and include those that are formed and manufactured using a roll rolling method, such as extrusion molding. Does not include those that apply high pressure. [Background of the Invention] Conventionally, in mechanical noodle making methods suitable for mass production, various efforts have been made to produce noodles with taste and texture comparable to hand-made noodles. For example, there is a method in which the mixing and kneading process, which can be called the first stage of noodle production, is processed in a reduced pressure environment (Japanese Patent Laid-Open No. 58-190362
(Japanese Patent Publication No. 58-51859). It is said that by such mixing and kneading under reduced pressure, the added water is well hydrated between the flour particles, the inclusion of "clumps" or "mamako" is preferably avoided, and the gluten network structure is well formed. Ru. However, the mixing and kneading process is the first step in the production of noodles, and depending on the processing conditions of the subsequent steps, the above-mentioned characteristics may not necessarily be effective in producing the final noodle product. According to these conventional methods, good quality noodles can only be produced with a water content of 45% or less. This is because the noodle dough after mixing and kneading is generally finely crumbled, so a large amount of air tends to exist between many noodle doughs, and when this is rolled under normal pressure, It is understood that a considerable amount of air is also taken into the noodle sheet, which reduces the effect of the reduced pressure treatment in the mixing and kneading steps described above. For these reasons, with the conventional method, it is not possible to produce highly water-added noodles, which add an unprecedented amount of water (45% or more) and have excellent quality, using a mechanical noodle-making method. Nakatsuta. Under the current circumstances as described above, the present inventor has conducted various studies to make it possible to mechanically produce high-quality, water-added noodles. In this process, although the purpose of the present invention is different from that of the present invention, in connection with the process of forming noodle strips, the purpose is to omit the so-called aging process in which the noodle dough or noodle strips are left to stand for a predetermined period of time. We focused on the roll rolling technology proposed by the present applicant (Japanese Patent Publication No. 58-38140). This technology uses roll rolling under reduced pressure to improve deaeration and hydration during noodle strip forming, and aims to achieve the same quality as aged products without the need for a maturing process. The above-mentioned mixing and kneading treatment under reduced pressure before forming noodle strings and the treatment under reduced pressure proposed in connection with the above-mentioned noodle sheet forming process are both said to promote deaeration and hydration. Focusing on the fact that they have a common aspect, we attempted a method in which both of these two steps were performed under reduced pressure. The results showed extremely remarkable contents, contrary to the expectations of the present inventors. In other words, when both of the above two steps are performed under reduced pressure, the physical properties of the noodles, such as repulsive force and cutting force, as well as the taste and texture, are superior to the method that includes normal pressure treatment. It was found that there was a significant difference in effectiveness. This is because both of the above two steps are processes that easily entrain air, so it is thought that one process under normal pressure reduces the effect of the other process under reduced pressure. It is presumed that this is because when the temperature is lower than that, the reduction in the effect is effectively avoided and the effect of the treatment under reduced pressure is suitably exhibited. [Objective of the Invention] The present invention aims to provide a method for producing highly hydrated noodles, which has sufficiently higher quality physical properties, taste, and texture than hand-made noodles, as one of the mechanical noodle production methods suitable for mass production. purpose. Another object of the present invention is to provide a manufacturing method suitable for manufacturing highly hydrated noodles with good productivity by omitting the conventional aging process. Still another object of the present invention is to manufacture highly hydrated noodles, which has been desired to be implemented more easily than before, and in particular to manufacture highly hydrated noodles containing 45 to 60 parts or more of water per 100 parts of wheat flour. It is possible. [Summary of the Invention] The gist of the method of the present invention, which was made to achieve the above-mentioned object, is that 45 to 60 parts of water and other necessary auxiliary materials and additives are added to 100 parts of wheat flour. A method for producing highly hydrated noodles is characterized by mixing and kneading under reduced pressure, and then forming noodle strips by roll rolling under reduced pressure. In the present invention, as necessary auxiliary raw materials and additives, conventionally known ones are selected and used depending on the type of noodles to be produced.For example, salt for udon production, and salt for Chinese noodles production. Mildew powder etc. are selectively used. The reduced pressure in the mixing/kneading process or the noodle sheet forming process provided in the present invention is generally 600% as the residual pressure after the reduced pressure (hereinafter referred to as vacuum degree).
The intent of the present invention can be fully achieved within the range of mmHg or less, preferably 300 mmHg or less. Further, in the present invention, the mixing/kneading step and the noodle sheet forming step are preferably carried out as separate steps, or as a continuous step in which these two steps are maintained under a series of reduced pressure atmospheres. Particularly in the latter case, the continuous process allows the mechanism for providing a reduced pressure atmosphere to be integrated into a single one, making it possible to downsize and simplify the structure of the equipment and equipment applied to the method. In addition to the advantages, the noodle dough is never placed under normal pressure during the series of processes, so deaeration and hydration are further improved, which is beneficial for taste and texture. There are also advantages. The noodle strips obtained by the method of the present invention are further rolled, if necessary, and then made into noodle strings. Furthermore, according to the method of the present invention, it is possible to produce noodles with a high content of 45 parts or more of water per 100 parts of wheat flour, especially noodles with a high content of about 60 parts of water, which has not been achieved in the past, by a mechanical noodle manufacturing method. [Examples of the Invention] The present invention will be described below with reference to Examples. Figures 1A and 2A and 2B show a continuous mixer used to carry out the method of the present invention.To briefly explain this, a casing 1 with a long cocoon-shaped cavity and closed at both ends is used. is equipped with a raw material input part 2 at the upper part of one long end, and a secret seal outlet part 3 which also serves as a rolling roll apparatus at the lower part of the other end.The rolling roll apparatus has rolls 3',
A conventional type in which the casings 3' are rotated in opposite directions while maintaining a predetermined gap is sufficient, but an appropriate airtight sealing mechanism is also provided to maintain the reduced pressure inside the casing. Inside the casing, rotating shafts 4, 4 extend along each axis of the cocoon-shaped bicircle, and these pair of shafts 4, 4 allow the material to be drawn out from the raw material input section 2 as shown in FIG. A series of mixing/kneading and conveying areas are formed toward section 3. That is, the transport area 5,
6, 7, reverse conveyance region 8, material sealing section 9, mixing/kneading regions 10, 11, and deriving section 3
This is the fabric falling part 12. Further, the mixing/kneading area is constituted by leaf-shaped blades that rotate relative to each other. 13 is a chamber of a decompression mechanism connected to the casing 1 facing the conveyance area 6;
It is connected to a reduced pressure source (not shown). In addition, in order to continuously supply the noodle dough that falls in a crumbly form to the roll nip section, facing the rolling rolls of the delivery section, a pumping mechanism 1 is provided which has a rod 16 that is reciprocated by an air cylinder device 15.
4 is placed. As described above, the material seal part 9 and the lead-out part 3
The area between the two is sealed from the outside air, and a reduced pressure atmosphere is provided by the pressure reduction mechanism. Therefore, the mixing/kneading areas 10, 11 are maintained under reduced pressure, and the rolling performed by the rolls 3', 3' of the outlet section 3 is also maintained under reduced pressure, so that the sealed material obtained from the outlet section is maintained under reduced pressure. The noodle strips are obtained by performing the mixing/kneading and noodle strip forming in the previous stages under reduced pressure. Alternatively, the outlet section of the device may be replaced with a chamber that simply accommodates the falling dough, and the accommodated dough is transferred to another roll rolling device (for example, the one described in Japanese Patent Publication No. 58-38140) and rolled under reduced pressure. A similar two-step reduced pressure treatment is then performed. The noodle strips obtained as described above are further rolled according to a conventional method and cut into noodle strings to obtain desired noodles. Specific examples will be shown below, and the characteristics of the noodles produced will be compared with those produced using conventional methods. (Example 1) Using the device described above, 100 parts of flour and 50 parts of water are prepared.
1 part, 4 parts salt as raw materials, and vacuum 300mm
1 in an environment of Hg (gauge pressure 460mmHg, same below)
The mixture was mixed and kneaded for a minute, and the dough was continuously shaped into noodle sheets in the same environment. Thereafter, raw udon noodles were obtained after roll rolling by a conventional method (this is referred to as Invention Section 1). The same as above except that the lead-out part of the device was replaced with a chamber, the noodle dough mixed and kneaded at a vacuum level of 300 mmHg was once released under normal pressure, and then noodle strips were formed using another roll rolling device at a vacuum level of 300 mmHg. Then, raw udon noodles were obtained (this is referred to as invention area 2). Separately, the following three items were produced as control plots. Mixing, kneading, and forming noodle strips using similar raw materials under normal pressure. Mixing and kneading using similar raw materials at a vacuum level of 300.
This was done in an environment of mmHg. Only the noodle strips were formed using the same raw materials at a vacuum level of 300 mm.
Results of physical and sensory tests conducted on these noodles in an Hg environment are shown in Tables 1 and 2 below.

[Table] Noodle band repulsion force and noodle string cutting force are considered to be one measure of the strength of the viscous elasticity of noodles (so-called "kushi" of noodles), and as is clear from the results in the table above, The products produced by the inventive method exhibited superior quality that was not expected from conventional methods. In particular, the strong strength of the raw noodles mentioned above means that the raw noodles are difficult to stretch and break, so they have the effect of being easy to handle during the production of dry noodles, and have a strong repulsive force. The fact that it has excellent shape retention has the effect of not collapsing when cooked. In addition to exhibiting these excellent properties, it also has excellent color tone and texture, as shown in the sensory tests below.

[Table] As is clear from the above results, it has been confirmed that the udon noodles obtained by the method of the present invention are extremely superior to the control group in terms of taste, texture, etc. Ta. (Example 2) The following test was conducted according to the above (Example 1). That is, using the above-mentioned apparatus, a test was conducted to see how the quality of udon noodles changed by changing the amount of water added (amount of water added) as shown below. The amount of water added is 40 parts (test example), 45 parts (test example), 50 parts (test example), 55 parts water to 100 parts wheat flour.
(Test Example), and other conditions were set in the same manner as in (Example 1). A sensory test was also conducted under the same conditions as (Example 1).

[Table] As can be seen from this result, the method of the present invention
It can be seen that it is possible to successfully produce highly hydrated noodles with a high hydration ratio in which water exceeds 45 parts to flour. [Effects of the invention] As stated above, the noodles obtained by the method of the present invention have extremely significant advantages over noodles produced according to the conventional method, and are suitable for mass production machines. As a noodle-making method, it is extremely useful in realizing the provision of high-quality, high-hydration noodles that have never been seen before. In addition, the process time required to form the noodle strips can be significantly shortened, and its usefulness is great in terms of improving productivity and shortening working time. Furthermore, according to the present invention, water is added to 100 parts of wheat flour.
The production of highly hydrated noodles with an extremely high hydration rate of about 45 to 60 parts can now be suitably realized, which has the advantage of being able to respond favorably to the current situation where a high hydration rate is desired.

[Brief explanation of the drawing]

The drawings show a continuous mixer that is applied to carry out the method of the present invention. Fig. 1A is an external perspective view of the device, B is an expanded explanatory view of the mixing and related mechanisms, and Fig. 2 is a casing. It is an internal plan view. 1... Casing, 2... Input part, 3... Output part, 3'... Roll, 4..., 5, 6, 7
...Conveyance area, 8...Reverse conveyance area, 9...Material seal section, 10, 11...Mixing/kneading area, 12...Space section, 13...Decompression chamber,
14... Pumping mechanism, 15... Air cylinder device, 16... Rod.

Claims (1)

[Claims] 1. In a method for producing noodles, 100 parts of wheat flour, 45 to 60 parts of water, and other necessary auxiliary raw materials and additives are mixed and kneaded under reduced pressure, and then roll-rolled under reduced pressure. A method for producing highly hydrated noodles, characterized by forming noodle strips by. 2. The method for producing highly hydrated noodles as set forth in claim 1, characterized in that the mixing/kneading and noodle sheet forming processes are performed under a series of reduced pressures without releasing the mixture to normal pressure.