JPH06153833A - Preparation of noodles - Google Patents

Abstract

PURPOSE:To obtain noodles having excellent smoothness and viscoelasticity and keeping the nonviscid state for a long period after boiling by kneading a specific amount of cereal flour raw material with entire water, adding the remaining cereal flour material to the formed gluten and kneading the mixture. CONSTITUTION:The noodles can be prepared by kneading 25-75wt.% of cereal flour (based on the total cereal flour to be used in the preparation of the noodle) with 25-45wt.% (based on the total raw material) of water at a rotational speed of 50-250 rpm for 5-15min to form gluten, adding the remaining part of the cereal flour, kneading the mixture at a rotational speed of 50-250 rpm for 5-10min and forming in the form of noodles.

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 noodles, and more particularly to a novel method for producing noodles in which a raw material for flour is kneaded in two stages.

[0002]

2. Description of the Related Art Conventionally, noodles have been manufactured by kneading the whole amount of raw material of flour and water used for making noodles from the beginning, and then carrying out steps such as compounding, rolling, and noodle strip cutting.

[0003]

However, according to such a conventional method, there were problems that the noodles obtained had insufficient smoothness and viscoelasticity, and boiled quickly.

Therefore, as a result of various studies to solve such conventional problems, the present inventor has surprisingly found that extremely good results can be obtained by kneading the flour raw material in two stages. The present invention has been completed.

[0005]

[Means for Solving the Problems] That is, according to the present invention, first of all, 25 to 75 out of the total amount of flour raw materials used for noodle making.
The method for producing noodles is characterized by kneading wt% and the total amount of water used for noodle making to form gluten, and then adding the remaining raw material of flour to the mixture and further kneading.

In the present invention, the flour used for noodle making may be appropriately selected and used according to the type of noodles to be produced. For example, in addition to wheat flour such as medium strength flour, semi-strong flour and strong flour, Buckwheat flour, barley flour, rye flour, rice flour, starch and the like can be mentioned.

[0007] In the present invention, additives such as salt and starch which are usually used in the production of noodle dough are selected and blended according to the type of noodles.

In the method of the present invention, in the first kneading step, 25 to 75% by weight of the whole amount of the raw material of flour used is first mixed with the total amount of water used, and sufficiently kneaded until gluten is formed.

If the amount of the flour material used is less than 25% by weight, noodles having viscoelasticity and slow boiling can not be obtained, and if more than 75% by weight, it is smooth and viscoelastic. Some noodles cannot be obtained, and none of them can achieve the object of the present invention.

When wheat flour and cereal flour other than wheat flour are used in combination, the mixture of both may be used in the first kneading step and the second kneading step respectively, but the whole amount of the flour other than wheat flour is the second kneading step. It is desirable to use the above because it can bring out the scent characteristics of the flour more remarkably.

Further, the specific amount of water used is preferably about 25 to 45% when the total amount of the raw material of flour used is 100.

This kneading is carried out by using a mixer usually used for manufacturing noodles, for example, at a rotation speed of 50 to 250 rpm for 5 minutes.
It is carried out by kneading for about 15 minutes.

Next, as a second kneading step, the rest of the flour raw material is added to the dough thus obtained and further kneaded. This kneading may be performed until the dough becomes soboro-like or dango-like, for example, in the same manner as in the ordinary noodle manufacturing method, for example, 50 to 250.
It may be carried out at rpm for about 5 to 10 minutes.

The noodle dough thus obtained is made into noodles according to a conventional method.

[0015]

The present invention will be further described with reference to the following examples.

Example 1 75 parts by weight of wheat flour (medium strength flour), 37 parts by weight of water and 3 parts of salt
60 parts by weight with a mixer for polyhydric noodles
The mixture was kneaded at rpm for 1 minute and then at a rotation speed of 150 rpm for 7 minutes (first kneading step). Then, the remaining 25 parts by weight of wheat flour (medium strength flour) was added thereto and further kneaded at a rotation speed of 70 rpm for 2 minutes and then at a rotation speed of 200 rpm for 5 minutes to obtain a soboro-like dough (second kneading step). The soboro-like dough thus obtained was molded into noodle strips using a noodle roll, and then the noodle strips were aged for 30 minutes, and the thickness of the noodle strips was adjusted to 2.5 mm. Boiled udon was produced by cutting into lines and then boiled.

Example 2 Boiled udon was produced in the same manner as in Example 1 except that 50 parts by weight of wheat flour (medium strength flour) was used in each of the first kneading step and the second kneading step.

Example 3 Example 1 except that 25 parts by weight of wheat flour (medium flour) was used in the first kneading step and 75 parts by weight of wheat flour (medium flour) was used in the second kneading step. Boiled udon was produced in the same manner.

Comparative Example 1 A boiled udon noodle was produced in the same manner as in Example 1 except that 100 parts by weight of wheat flour (medium-strength flour) was initially used and kneading was performed only once.

Test Example 1 Each of the boiled udon noodles obtained in Examples 1 to 3 and Comparative Example 1 was used.
Udon, which was packaged by 0 g each, stored in a refrigerator for 2 days, opened, and boiled for 2 minutes, was subjected to a tasting evaluation based on the evaluation criteria shown in Table 1 by 10 panelists. The average results are shown in Table 2.

[0021]

[Table 1]

[0022]

[Table 2]

Example 4 75 parts by weight of wheat flour (semi-strong flour), 36 parts by weight of water and 1.4 parts by weight of bran flour were mixed, and the mixture was mixed with a multi-hydration type noodle mixer at a rotation speed of 80 rpm for 1 minute and then at a rotation speed of 220 rpm. Kneading was performed for 7 minutes (first kneading step). Next, 25 parts by weight of the remaining wheat flour (semi-strong flour) was added thereto, and the mixture was further kneaded at a rotation speed of 80 rpm for 2 minutes and at 220 rpm for 4 minutes to obtain a soboro-like dough (second kneading step). The soboro-like dough thus obtained is formed into noodle strips using a noodle making roll, and then the noodle strips are aged for 30 minutes, the thickness of the noodle strips is adjusted to 1.5 mm, and the noodles are then cut with a # 20 square cutting edge. It was cut into lines to produce raw ramen.

Example 5 Raw ramen was produced in the same manner as in Example 4 except that 50 parts by weight of wheat flour (semi-strong flour) was used in each of the first and second kneading steps.

Example 6 In the first kneading step, 25 parts by weight of wheat flour (semi-strong flour),
Raw ramen was produced in the same manner as in Example 4 except that 75 parts by weight of wheat flour (semi-strong flour) was used in the second kneading step.

Comparative Example 2 Raw ramen was produced in the same manner as in Example 4 except that 100 parts by weight of wheat flour (quasi-strong flour) was used from the beginning and kneading was performed only once.

Test Example 2 Each raw ramen obtained in Examples 4 to 6 and Comparative Example 2 was used as 1
Wrap 50g each, store refrigerated for 2 days, then open and
The same tasting evaluation as in Test Example 1 was performed on the ramen that had been boiled for minutes. The results are shown in Table 3.

[0028]

[Table 3]

Example 7 60 parts by weight of wheat flour (strong flour), 15 parts by weight of buckwheat flour,
32 parts by weight of water and 1 part by weight of salt are mixed, and the mixture is mixed with a polyhydric mixer at a rotation speed of 60 rpm for 2 minutes, and then a rotation speed of 120.
The mixture was kneaded at rpm for 8 minutes (first kneading step). Then, the remaining 25 parts by weight of buckwheat flour was added thereto, and the mixture was further kneaded at a rotation speed of 60 rpm for 1 minute and then at a rotation speed of 120 rpm for 4 minutes to obtain a soboro-like dough (second kneading step). The soboro-like dough thus obtained was molded into noodle strips using a noodle roll, adjusted to a noodle strip thickness of 1.4 mm, and then cut out into noodle strips with a # 20 square cutting blade to produce Japanese buckwheat noodles. .

Example 8 The procedure was carried out except that 50 parts by weight of wheat flour (strong flour) was used in the first kneading step and 10 parts by weight of wheat flour (strong flour) and 40 parts by weight of buckwheat flour were used in the second kneading step. Japanese soba was produced in the same manner as in Example 7.

Example 9 Example 7 except that only 25 parts by weight of wheat flour (strong flour) was used in the first kneading step, and 35 parts by weight of wheat flour (strong flour) and 40 parts by weight of buckwheat flour were used in the second kneading step. Japanese noodles were manufactured in the same manner as.

Comparative Example 3 Japanese buckwheat was produced in the same manner as in Example 7 except that 60 parts by weight of wheat flour (strong flour) and 40 parts by weight of buckwheat flour were used from the beginning and kneading was performed only once.

Test Example 3 Each of the Japanese buckwheat noodles obtained in Examples 7 to 9 and Comparative Example 3 150
Each g was boiled for 2.5 minutes, and the same tasting evaluation as in Test Example 1 was performed. The scent was evaluated according to the evaluation criteria shown in Table 4 below. The results are shown in Table 5.

[0034]

[Table 4]

[0035]

[Table 5]

Example 10 75 parts by weight of wheat flour (medium strength flour), 36 parts by weight of water and 3 parts of salt
Parts by weight were mixed and kneaded in a multi-hydraulic vacuum noodle mixer under reduced pressure (-500 mHg) at a rotation speed of 60 rpm for 2 minutes, and then at a rotation speed of 120 rpm for 8 minutes (first kneading step). Then, 10 parts by weight of the remaining wheat flour (medium strength flour) and 15 parts by weight of tapioca starch were added thereto, and the mixture was further mixed with a conventional noodle mixer at a rotation speed of 60 rpm for 1 minute, and then at a rotation speed of 120 rpm for 4 minutes.
After kneading for a minute, a soboro-like material was obtained (second kneading step). Using the soboro-like dough thus obtained, a boiled udon noodle was produced in the same manner as in Example 1.

Example 11 50 parts by weight of wheat flour (medium flour) in the first kneading step, 35 parts by weight of wheat flour (medium flour) and 15 parts by weight of tapioca starch in the second kneading step Boiled udon was produced in the same manner as in Example 10 except that it was used.

Example 12 In the first kneading step, 25 parts by weight of wheat flour (medium strength flour),
Example 10 was repeated except that 60 parts by weight of wheat flour (medium strength flour) and 15 parts by weight of tapioca starch were used in the second kneading step.
Boiled udon was produced in the same manner as in.

Comparative Example 4 85 parts by weight of wheat flour (medium strength flour) and 15 parts of tapioca starch
A boiled udon noodle was produced in the same manner as in Example 10 except that the kneading was carried out only once by using the entire amount of the weight part from the beginning.

Test Example 4 250 g of each of the boiled udon noodles obtained in Examples 10 to 12 and Comparative Example 4 was packed and stored in the refrigerator for 2 days, and then Test Example 1
The same tasting evaluation was performed. The results are shown in Table 6.

[0041]

[Table 6]

[0042]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce noodles which are excellent in smoothness and viscoelasticity, slow in boiling, high quality, and excellent in taste and texture.

Claims (1)

[Claims] 1. A total of 25 to 75% by weight of the total amount of the flour raw material used for noodle making is kneaded with the total amount of water used for noodle production to form gluten, and then the remaining flour raw material is added thereto. A method for producing noodles, which further comprises kneading.