JPH06181710A - Production of noodles - Google Patents

Abstract

PURPOSE:To obtain a method for producing noodles in which the handling is readily carried out even in adding a large amount of water thereto and the noodles good in texture can easily and efficiently be produced. CONSTITUTION:This method for producing noodles is to add water in an amount of about 45-100 pts. based on the weight of raw material powder to provide a large amount of water added thereto, keep a noodle dough at a low temperature and produce the noodles. The method comprises a measuring step for measuring raw material powder and ice in a measuring part 10, a mixing step for mixing wheat flour with ice respectively measured to constant amounts and providing the noodle dough in a mixing part 30, a rolling step for rolling the noodle dough treated in the mixing part 30 in a rolling part 40 and a noodle treating step for processing the rolled noodle dough into the noodles in a noodle treating part 50 and keeping the object of treatment at a low temperature in at least one of the respective steps. The melting of the ice is carried out according to the pressurizing, natural or thermal melting.

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, in which the raw material powder is polyhydrated in an amount of about 45 to 100 parts with respect to the weight of wheat flour and the noodle dough is produced at a low temperature.

[0002]

2. Description of the Related Art As a conventional technique, for example, JP-A-57 / 57
-68750, or JP-A-1-289460.
There is one disclosed in the publication. That is, JP-A-57
No. 68750 discloses that noodles are produced by adding wheat flour to a polyhydric content of about 55 to 60%, and hand-made udon is 50 to 50%.
It is disclosed that a polyhydric content of 55% is possible.

Further, Japanese Patent Laid-Open No. 1-289460 discloses a method for producing multi-hydrolyzed dry noodles in which a raw material mixture is appropriately aged at a temperature before freezing, and then noodles are prepared by a conventional method. .

[0004]

However, in such a conventional technique, since the gluten network is not easily formed by simply adding more than 50% as in the former, the fluidity of the dough is high. In the case of making noodles, the noodle dough adheres to the mixer to make it difficult to form the noodles, and it is difficult to maintain the shape of the noodles. Therefore, it is necessary to boil the noodles immediately and it is difficult to handle.

In the latter case, the noodles require a long aging period of 6 to 72 hours, which makes it impossible to continuously make noodles in a short time. Is difficult to have a uniform hardness, and the upper limit of water content is limited to 60 parts by weight of a salt solution having a concentration of 8 to 18%. The inventor has obtained the following knowledge while studying the viscoelasticity of noodle dough.

The viscoelasticity of wheat flour dough (water mixture) is due to the formation of a gluten network consisting of two proteins, glutenin and gliadin, which network forms SS bonds, hydrogen bonds, ionic bonds and hydrophobic bonds between protein molecules. These networks also influence the viscoelasticity of the dough in the process of manufacturing processed flour products, due to the formation of such as the above.

Among the bonds involved in the formation of networks, the SS bond is a covalent bond and thus has the strongest binding force and plays an important role in network formation.
There are only a few SH groups capable of SS bonds in the glutenin molecule, and the number of SS bonds in the network is not very high. On the other hand, the hydrogen bond is a very weak bond, but the OH group, the NH group, and the SH group that generate a hydrogen bond are contained in an innumerable number in all proteins, and the hydrogen bond in the network is innumerable. , The role of hydrogen bonds in network formation is as important as that of SS bonds. Since the hydrogen bond strength is stronger at lower temperatures, the bonds between protein molecules are strengthened to form networks. Will be strengthened.

[0008] A part of the water contained in the flour dough is
It is bound to proteins and other components to form stable bound water, but this is also due to the action of hydrogen bonding, and at low temperatures the binding force increases and the amount of bound water increases, resulting in free water. The water is reduced and the network hardens, which causes the flour dough at low temperatures to be stiffer and more viscoelastic than usual.

Therefore, in order to prepare a flour dough having a normal viscoelasticity at a low temperature, it is necessary to increase the water content more than usual to soften the network, and conversely, it has a normal viscoelasticity. In order to prepare the highly water-added flour dough, it is sufficient to treat it at a low temperature. The present invention has been made to apply the knowledge of the inventor while paying attention to the problems of such conventional techniques, and it is easy to handle even if it is polyhydrate, easy to make noodles, and has a good texture. It is an object of the present invention to provide a method for producing noodles that can produce noodles.

[0010]

Means for Solving the Problems The gist of the present invention for achieving the above-mentioned object is: 1 For 100 parts of raw material powder such as wheat flour or a mixture of wheat flour and buckwheat flour, salts, organic acids, 1 to 25 parts of freezing point depressant that can be used for foods such as sugars, 45 to 1 of water
A device for producing noodles, which is produced by mixing 00 parts and, if necessary, appropriate additives such as starch and edible protein, and mixing them to produce a highly water-soluble noodle dough at low temperature. The measuring step, the mixing step of mixing the quantitatively measured raw material powder and water, the rolling step of rolling the mixture processed in the mixing section, and the noodle processing step of processing the rolled noodle dough into noodles Water is supplied to the mixing process in the state of ice,
The supplied ice is melted in either or both of the mixing step and the rolling step to generate a low-temperature noodle dough that has suitable processing characteristics suitable for the water content, and at the same time, the atmosphere temperature and noodles after ice melting A method for producing noodles, characterized in that either or both of the machine temperatures are produced at a low temperature at which the noodle dough temperature is not raised. 2. The method for producing noodles according to Item 1, wherein the melting of water is performed by pressure melting. 3. The method for producing noodles according to item 1, wherein the water is melted by natural melting. 4. The method for producing noodles according to Item 1, wherein the water is melted by heating and melting.

[0011]

In the method for producing noodles according to the present invention, the noodle dough is treated at a low temperature, and about 45 to 10 relative to the weight of the flour.
The wheat flour is polyhydrated with 0 part of water to produce noodles having a good taste and easy to handle. When the wheat flour is polyhydrated with a water content of 50% or more relative to the weight of the wheat flour, the noodle dough easily sags, but in this method, the mixing is good, and further, for example, salts, organic acids, sugars, and other freezing points that can be used in foods Add depressant and mix.

[0012] In the measuring step, flour and water are accurately weighed so as to obtain a desired polyhydric content, and in the mixing step,
Quantitatively measured flour and water are mixed to make noodle dough.
The mixture processed in the mixing section is rolled in a rolling step, and as a final step, the noodle dough rolled in the noodle processing step is processed into noodles. The water used in the mixing step is supplied while melting the ice itself, and is melted in the subsequent step to produce low temperature noodle dough. The raw material powder may be at room temperature or cooled,
Since the noodle dough becomes cold due to the latent heat of melting of ice, the noodle dough is mixed without dripping. Water is melted by heat melting, pressure melting, or natural melting.

[0013]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Various embodiments of the present invention will be described below with reference to the drawings. 1 to 11 show an embodiment of a manufacturing apparatus for realizing the noodle manufacturing method of the present invention. The noodle manufacturing apparatus 1 is a device for producing wheat flour with a high water content of about 45 to 100 parts with respect to the weight of wheat flour, and for producing noodle dough at a low temperature, and quantitatively weighing wheat flour as a weighing step. Measuring unit 10 and ice supply unit 20 for supplying a fixed amount of ice
Is provided, as a mixing step, a mixing section 30 for mixing the quantitatively measured flour and water is provided, and as a rolling step, a rolling section 4 for rolling the noodle dough treated in the mixing section 30.
No. 0 is provided, and a noodle processing unit 50 that processes rolled noodle dough into noodles is provided as a noodle processing step.

The measuring unit 10, the ice supplying unit 20, the mixing unit 30,
The rolling section 40 and the noodle processing section 50 are arranged so as to be vertically stacked on the housing 2 to minimize the required area. As shown in FIGS. 3 and 5, the outer periphery of the housing 2 is covered with a heat insulating material 3, and only a lid 4 for external communication is provided. A cooler 5, a blower 6 and a drain pan 7 are provided at one corner in the housing 2 to cool the entire housing 2 or to set at least one of the parts to a temperature of 8 degrees C or less so that the noodle dough has a low temperature. It is designed to cool.

The weighing unit 10 is composed of a batch type weighing mass device 11 for quantitatively weighing the raw material flour once, as shown in FIG. The weighing mass device 11 is equipped with a rotating stirring bar 15 in a hopper 12 whose bottom is partitioned by a partition plate 13, and a rotary mass 16 which passes under the powder charging port 14 of the partition plate 13 is arranged at the bottom part. The wheat flour is discharged in a fixed amount when the discharge opening 18 formed in the component plate 17 and the rotary mass 16 overlap each other.

The ice supply section 20 comprises a water tank 21 and a water pump 22 which is a measuring device and a feeding device.
For example, the weight of ice is measured by a load cell or the like, and is supplied to the mixing section in a fixed amount by a feeding device such as a screw. A sufficient amount of ice is supplied to the water addition tank 21 to which ice is supplied. In addition, as another method of quantitatively supplying the ice, it is preferable to supply the water quantitatively jetted from the nozzle while being frozen at 0 ° C. or less.

The mixing section 30 is a rotary vane type mixer as shown in FIGS. 6 and 7, and the rotary vanes 34, 34 ... Which rotate about a rotary shaft 33 by a mixer motor 32 are provided in a mixing tank 31. Further, a discharge port 36 that is opened and closed by the discharge port opening / closing motor 35 is provided at the bottom of the mixing tank 31. As shown in FIG. 1, a discharge dough tray 38 for guiding the noodle dough is provided between the mixing section 30 and the next rolling section 40.

As shown in FIG. 8, the rolling section 40 may be multi-stage, but in the present embodiment, it is composed of single-stage rolls 41, 41. The roll-rotating motor 42 for rotating the rolls 41, 41 and the rolls. A noodle strip thickness adjusting handle 43 in which the distance between 41 and 41 is changed is provided, and a dough pushing arm 44 is further provided. The rolls 41, 41 are flat rolls, but may have convex portions.

The noodle processing unit 50 is shown in FIGS. 8 to 11, and is composed of a cutting blade 51 for cutting the noodle strips at the beginning and a noodle strip cutter 55. The cutting blade 51 is the shaft body 5.
It is called a square blade in which thin blades 53, 53 ... Which are alternately overlapped with each other are planted in 2, 52. The width of the noodle band is different, but the noodle strip is sheared without applying pressure. Noodle strip cutter 5
5 is for cutting noodle strips of noodle dough into a predetermined length by the cutting blade 51, and the rotary shaft 5 is attached to the receiving blade 56.
Rotating cutting blades 58 that rotate around 7 are opposed to each other. At the lowermost part of the housing 2, a conveyor 60 that receives and carries out the noodles cut by the noodle band cutter 55 is provided.

The ice supplied in the state of ice is melted in either or both of the mixing step and the rolling step, and the melting method is as follows. There are a method of winding, a method of raising a process atmosphere temperature, a method of melting by pressurizing during kneading, and a method of spontaneously melting. Next, the operation will be described.

In the noodle manufacturing apparatus 1, the noodle dough is processed at a low temperature, and the flour is polyhydrated with a water content of about 40 to 70%, or even 100% with respect to the weight of the wheat flour, so that it has a good taste and is easy to handle. Makes easy noodles. When the water content of the wheat flour is increased to about 40 to 70% or 100% of the weight of the wheat flour, the network of gluten contained in the wheat flour collapses and the noodle dough easily sags.
Good mixing is achieved, and for example, a freezing point depressant usable for foods such as salts, organic acids and sugars may be added and mixed.

As the freezing point depressant, for example, salts such as salt and potassium chloride, organic acids such as acetic acid, lactic acid, citric acid and malic acid, saccharides such as maltose and glucose, which can be used in foods, and organic Acids and salts thereof include sodium acetate, sodium lactate, gluconic acid and the like, and sugars include sucrose, fructose, oligosaccharides and the like.

The flour, which is a raw material, is quantitatively measured by the measuring unit 10. When the raw material flour is put into the hopper 12 of the weighing mass device 11 shown in FIG.
The mixture is agitated by the agitating rod 15, and the rotary mass 16 is fed from the powder inlet 14
Fall inside. Since the rotating mass 16 is rotating, a fixed amount of wheat flour is discharged from the discharging port 18 when the discharging port 18 of the bottom component plate 17 and the rotating mass 16 coincide with each other. The amount of wheat flour discharged is accurately quantified by the number of discharges. The measured value for each one measurement is accurate, and the accurate mixing ratio with water is determined.

The ice to be hydrated is stored in a hydration tank 21 of the ice supply unit 20, as can be seen in FIG. 1, and a hydration pump 22 such as a load cell and a screw quantitatively measures and delivers the ice like wheat flour. In the water tank 21,
A sufficient amount of ice is continuously or intermittently supplied and input. The flour discharged from the measuring unit 10 and the ice that is also quantitatively measured by the ice supply unit 20 are guided to the mixing unit 30. The mixing unit 30 is a rotary-blade mixer shown in FIGS. 6 and 7, and the ice and the flour put into the mixing tank 31 are mixed by the rotary blades 34, 34 ....

In the rolling section 40, the noodle dough is pushed between the rolls 41, 41 by the dough pushing arm 44 from the discharged dough receiver 38. Okara-shaped noodle dough is roll 41,
It is pushed out between 41 and becomes a noodle band. The noodle dough that is rolled into a noodle strip is processed into noodles by the noodle processing unit 50. Combined with the fact that wheat flour easily adapts to water due to the high water content, it is possible to form face strips with low pressure, and it is possible to form thick noodles in a single step.

The shafts 52, 52 of the noodle processing section 50 are the rolling section 4
It is arranged at a position to receive the noodle strips hung from between the 0 rolls 41, 41, and the noodle strips are cut by thin blades 53, 53 ... As shown in FIG. It is discharged from between 41 and 41. Since the blades are composed of thin blades 53, 53 called square blades, pressure is less likely to be applied to the noodle dough during cutting and the noodles are less likely to adhere to the blades, and the processing can be speeded up. The noodle strips of the dough-shaped noodle dough are cut into a predetermined length by the receiving blade 56 and the rotary cutting blade 58 of the noodle strip cutter 55. The length of the noodles is determined by the number of rotations of the rotating shaft 57. The noodles cut into a predetermined length fall on the conveyor 60 and are carried out.

The process in which noodles are produced from noodle dough and processed from okara into noodle strips into noodle strip noodles is as shown in FIGS. 1 and 2. Weighing unit 10, mixing unit 30, rolling unit 40
At least one is cooled to 5 ° C. or lower so that the noodle dough has a low temperature, and the viscoelasticity of the noodle dough can be the optimum processing characteristic. The noodle dough has a high water content of about 45 to 100 parts. Water is added. Since at least one of the measuring unit 10, the mixing unit 30, and the rolling unit 40 needs to be cooled to 5 ° C. or lower so that the noodle dough has a low temperature, as shown in FIG. 12, each unit is divided into small chambers. Alternatively, one of them may be cooled.

FIG. 13 shows a continuous mixer 70 which also serves as the mixing section 30 and the rolling section 40. The continuous mixer 70 includes a hopper 7 that serves as an inlet at the inlet of the mixing cylinder 71.
2, the rotary shaft 73 is arranged so as to penetrate through the mixing cylinder 71, and the screw portion 74 for pushing immediately after the hopper 72 and the subsequent mixing and rolling blades 75, 75 ... Are connected to the rotary shaft 73. is there. A noodle band outlet 76 is provided at the rear end of the mixing cylinder 71.
Is opened, and an ice supply pipe 77 is connected from the outer circumference of the mixing cylinder 71 corresponding to the starting end portion of the mixing and rolling blade 75 to the inside.

The quantitatively measured flour is pushed into the mixing cylinder 71, mixed with the ice supplied from the ice supply pipe 77 in a predetermined amount by the mixing and rolling blades 75, 75, ..., And the discharge port 76.
Is extruded from. Since the ice supply pipe 77 is connected to the mixing cylinder 71 to supply water, the maintenance is easy,
In addition, the amount of water can be adjusted accurately. The ice supply pipe 77 may be provided in several places as needed.

14 and 15 show a kneading device 80 used in the mixing section 30. The kneading device 80 is the mixing cylinder 8
1, a feed screw 82 is arranged, and a plurality of synthetic resin projections 83, 83 of nylon or the like are fixedly provided on the inner circumference of the mixing cylinder 81. A receiving port 84 is provided at the beginning of the mixing cylinder 81, and an outlet 86 is formed at the end thereof.

The wheat flour and water that have entered from the receiving port 84 are sent through the mixing cylinder 81 by the screw 82, and hit the projections 83, 83 when moving and kneaded. The kneaded noodle dough is extruded from the end outlet 86 with a cylindrical, donut-shaped or strip-shaped noodle strip. The protrusion 83 is the screw 82.
It is effective to set the angle so as to resist the rotation of the.

In FIG. 16, the measuring unit 10, the ice supplying unit 20, the mixing unit 30, the rolling unit 40, and the noodle processing unit 50 are installed in the housing 2 whose outer periphery is covered with a heat insulating material, and the measuring unit 10 is continuous. A continuous noodle making system composed of a continuous metering mass 80, a continuous mixer 70 for the mixing section 30 and a continuous kneading device 80 for extruding a doughnut-shaped, cylindrical or strip-shaped noodle strip from the outlet, and a rolling roll. is there.

Further, if the mixing section 30 and the rolling unit 40 shown in FIG. 1 are vertically arranged by the continuous mixer 70, the continuous kneading apparatus 80 and the rolling rolls, a compact and small continuous noodle making system can be obtained. When the noodles are too soft, it can be improved by cooling the noodle making machine itself including the cutting blade roll and the monopump to 5 ° C. or less, and when the noodles are too soft, the extrusion noodles can be used. It is good.

The extruded noodles are obtained by pressurizing the noodle dough and extruding it in a tokoroten manner to form the noodles. As shown in FIG. 17 (a), a pressurizing means is provided in the noodle dough chamber 90a to provide an extrusion port. 17a for pushing out noodles, as shown in FIG. 17 (b), a screw dope means is provided in the noodle dough chamber 90b to push out noodles through the extrusion port 91b, and as shown in FIG. 17 (c), noodle dough A piston is provided in the chamber 90c to literally push the noodles out of the extrusion port 91c in a tokoroten manner. As shown in FIG. 17 (d), a mono pump is installed in the noodle dough chamber 90d to push out the noodles from the extrusion port 91d. Further, as shown in FIG. 17 (e), the noodle dough chamber 90
e as a mixing and pressurizing means such as a continuous kneader,
It is conceivable that the noodles are extruded from the extrusion port 91e while simultaneously mixing and pressurizing. In addition, the noodles may be set to be too soft in the previous step and extruded noodles may always be used.

When the noodles are too soft, it can be improved by cooling the noodle making machine itself including a cutting blade roll and a monopump to 5 ° C. or lower, and when the noodles are too soft, the extruded noodles are extruded. It is good to do. According to the above-mentioned manufacturing method, it is possible to manufacture noodles that are easy to handle even though the dough is polyhydrated, soft, fine and have a good texture.

FIGS. 18 and 19 show a so-called thin blade type used as a cutting blade 51a of a portion to be cut into noodle strings at the beginning of the noodle processing section 50. The cutting blade 51a has projections 53a, 5 that alternately overlap the shaft bodies 52a, 52a.
3a ... are provided in a protruding manner, and the noodle dough has projections 53a, 53a.
The noodle strings are cut when passing through the space 54 between the top and bottom of the noodles.

[0037]

EFFECTS OF THE INVENTION According to the method for producing noodles of the present invention, at least one of the mixing step, the rolling step, and the noodle treating step is performed so that the temperature of the noodle dough becomes low when the flour and water are mixed. Since the temperature of the object to be treated is low and the water is supplied with ice, the flour dough becomes harder than usual and it is possible to produce tasty noodles with a lot of water without sagging, and efficiently and good noodles The dough can be manufactured.

[Brief description of drawings]

FIG. 1 is a front view showing a manufacturing apparatus for carrying out a noodle manufacturing method according to an embodiment of the present invention.

FIG. 2 is a side view showing a manufacturing apparatus for carrying out the noodle manufacturing method according to one embodiment of the present invention.

FIG. 3 is a vertical cross-sectional view of a housing of a manufacturing apparatus that carries out the method for manufacturing noodles according to an embodiment of the present invention.

FIG. 4 is a vertical cross-sectional view of a housing of a manufacturing apparatus for carrying out the method for manufacturing noodles according to an embodiment of the present invention, the angle of which is different from that of FIG. 3 by 90 degrees.

FIG. 5 is a vertical cross-sectional view of a weighing unit of a manufacturing apparatus that carries out a method for manufacturing noodles according to an embodiment of the present invention.

FIG. 6 is a front view of a mixing unit of a manufacturing apparatus that carries out the method for manufacturing noodles according to an embodiment of the present invention.

FIG. 7 is a side view of the mixing section of the manufacturing apparatus for carrying out the noodle manufacturing method according to the embodiment of the present invention.

FIG. 8 is a front view of the rolling unit and the noodle processing unit of the manufacturing apparatus for carrying out the method for manufacturing noodles according to the embodiment of the present invention.

FIG. 9 is a plan view of a cutting blade of a noodle processing unit of a manufacturing apparatus that carries out a method for manufacturing noodles according to an embodiment of the present invention.

FIG. 10 is a front explanatory view of a square blade type cutting blade of the noodle processing unit of the manufacturing apparatus for carrying out the method for manufacturing noodles according to the embodiment of the present invention.

FIG. 11 is a front explanatory view of a noodle band cutter of a noodle processing unit of a manufacturing apparatus that carries out a method for manufacturing noodles according to an example of the present invention.

FIG. 12 is a front explanatory view showing a partitioned state of the housing of the manufacturing apparatus that carries out the method for manufacturing noodles according to another embodiment of the present invention.

FIG. 13 is a vertical cross-sectional view of a continuous mixer that also serves as a mixing unit and a rolling unit of a noodle manufacturing device according to another embodiment of the present invention.

FIG. 14 is a vertical cross-sectional view of a kneading device serving as a mixing unit of an apparatus for manufacturing noodles according to another embodiment of the present invention.

FIG. 15 is a partial cross-sectional view of a kneading device serving as a mixing unit of a noodle manufacturing device according to another embodiment of the present invention.

FIG. 16 is a front view of a continuous noodle-manufacturing apparatus according to another embodiment of the present invention.

FIG. 17 is a schematic view showing an extrusion noodle making device used in a manufacturing device for carrying out a method for manufacturing noodles according to another embodiment of the present invention.

FIG. 18 is a plan view of a thin blade type cutting blade of a noodle processing unit of a manufacturing apparatus that carries out a method for manufacturing noodles according to another embodiment of the present invention.

FIG. 19 is a front explanatory view of a thin blade type cutting blade of a noodle processing unit of a manufacturing apparatus that carries out a method for manufacturing noodles according to another embodiment of the present invention.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 ... Noodles manufacturing apparatus 2 ... Housing 10 ... Measuring part 11 ... Measuring mass device 20 ... Ice supply part 21 ... Water addition tank 22 ... Water addition pump 30 ... Mixing part 31 ... Mixing tank 36 ... Discharge port 40 ... Rolling part 41 ... Roll 50 ... Noodle processing part 51 ... Cutting blade 55 ... Noodle wire cutter 56 ... Receiving blade 57 ... Rotating shaft 58 ... Rotating cutting blade 60 ... Conveyor

Claims (4)

[Claims] 1. 1 to 25 parts of a freezing point depressant usable for foods such as salts, organic acids and sugars and 45 to water of 100 parts of raw material powder such as wheat flour or a mixture of wheat flour and buckwheat flour. A noodle production apparatus for producing 100 parts and, if necessary, suitable additives such as starch, edible protein, etc., and mixing them to produce a highly-hydrolyzed noodle dough at a low temperature. The measuring step, the mixing step of mixing the quantitatively measured raw material powder and water, the rolling step of rolling the mixture processed in the mixing section, and the noodle processing step of processing the rolled noodle dough into noodles Water is supplied to the mixing process in the state of ice, and the supplied ice is melted in either or both of the mixing process and rolling process to form a low-temperature noodle dough with suitable processing characteristics suitable for the water content. Atmosphere of generation and process after melting ice Either or both of the temperature and noodle machine temperature, method for producing noodles, which comprises noodle at a low temperature which does not raise the noodle dough temperature. 2. The method for producing noodles according to claim 1, wherein the melting of water is performed by pressure melting. 3. The method for producing noodles according to claim 1, wherein the water is melted by natural melting. 4. The method for producing noodles according to claim 1, wherein the water is melted by heating and melting.