JPH06245724A - Production of cold noodle material - Google Patents

Abstract

PURPOSE:To continuously and quickly produce the cold noodle material. CONSTITUTION:A noodle belt comprising a cold noodle material dough extruded from a rolling machine is quickly cooled with a freezer, transferred to a measuring machine, and subsequently measured and cut. Since an operation for naturally cooling the noodle material belt for a long period can be excluded, the production method enables to the continuous production of the cold noodle material and the great shortage of the production time.

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 cold noodles, and more particularly to a method for producing cold noodles which can be continuously and rapidly produced in a short time.

[0002]

2. Description of the Related Art When manufacturing cold noodles, a technique of making steamed dough by adding water to the noodle material and then blowing live steam is known.
It is disclosed in JP-A-49-125548. Further, among those skilled in the art, a method of kneading a mixture of wheat flour and starch, rolling and then allowing it to cool into noodle strips to make noodle strips, or adding hot water to a mixture of flour, starch and baking soda and mixing. There is also a method in which dough is made and extruded with an extruder or rolled with a noodle making machine to make noodle strings.

In the above technique, when making noodle strips,
Since the noodle strips are wound, allowed to stand, and allowed to stand for natural cooling, continuous production is impossible, and for the production of cold noodles, it takes 1 to 2 days for all the steps from raw material feeding to packaging. Further, when an extruder is used, it takes 3 days for its production because the dough is allowed to stand still for some time. That is, since cold noodles are left to stand for a long time, it is necessary to set an extremely long production time.

[0004]

DISCLOSURE OF THE INVENTION The present invention enables a continuous method for producing cold noodles, which has hitherto been difficult, and at the same time,
A technical challenge is to significantly reduce the time required for producing cold noodles.

[0005]

The above technical problems can be achieved by the present invention as described below. That is, the present invention is
(1) First step of adding water to a cold noodle material containing wheat flour and starch as main ingredients, kneading and then rolling to make noodle strips, or adding and mixing water to the cold noodle material and rolling First step of steaming after making noodle strips, second step of cooling the noodle strips via any of the first steps, and cutting the noodle strips through the second step in the length direction. A method for producing cold noodles comprising a noodle band and a third step of measuring and cutting the noodle string, wherein the cooling in the second step is rapid cooling using a freezer, And (2) a first step of forming a cold noodle material containing wheat flour and starch as main ingredients into a noodle strip by sequentially using a kneading machine and a rolling machine, or a steam mixing machine, a rolling machine and steaming the cold noodle material. 1st step of making noodle strips by sequentially using a machine, and the noodle strips that have passed through any of the first steps are tunneled A second step of rapidly cooling using a freezer or a batch type freezer, and a noodle band obtained by cutting the noodle strips passing through the second step in the lengthwise direction using a weighing machine to measure and cut the noodle strips. The present invention relates to the method for producing cold noodles according to (1) above, which comprises 3 steps.

The present invention will be described in more detail below.
In the first step of the method for producing cold noodles according to the present invention, the cold noodle material containing wheat flour and starch as main ingredients is added to a steamer for noodle making while steaming and steaming. Here, it is also possible to provide a quick watering machine before the kneading machine. This is because when the cold noodle dough (hereinafter referred to as “dough”) is steamed, the hydration property of the dough can be improved and the homogeneity can be maintained, so that the cold noodle production time can be expected to be slightly shortened.

Then, the dough is rolled by a noodle mill rolling mill,
Make noodle strips. Next, in the second step, the noodle band is cooled rapidly by using a freezer in an atmosphere of -5 [deg.] C. or less to quickly secure the hardness required for the cold noodles. Rapid cooling of the noodle strip facilitates cutting and metering by a metering device in the next step, and also makes the handling of noodles extremely good. As the freezer, it is desirable to use a batch type freezer with a conveyor provided in the refrigerator and a continuous freezer to use a tunnel freezer.

In the first step, the noodle band prepared by using the water mixer and the rolling mill is steamed (for example,
Boiled with a tunnel steamer, etc., then the second
The same effect can be obtained by performing rapid cooling with a freezer in the process.

In the third step, the noodle strips passed through the second step are cut in the lengthwise direction using a noodle making metering machine to obtain noodle strings, and the noodle strings are weighed and cut to obtain cold noodles. . When the cold noodles that have been weighed are used as a packaging product, sterilization operations such as alcohol sterilization can be added if necessary while the cold noodles are transferred from the weighing machine to the packaging machine, and then packaged. And make it a product.

The usage conditions of the equipment machinery used in the present invention are as follows. That is, in the kneader, the vapor pressure is 0.3 to 2.0 Kg / cm ^2, preferably 0.5 to 1.0.
Kg / cm ² for 3-12 minutes, preferably 6-
Steam dough for 9 minutes. When the steam pressure is low or the steaming time is short, the gelatinization of the dough is insufficient, and when the steam pressure is too high or the steaming time is too long, the dough may become sticky. .

Since the dough becomes considerably harder than the noodles such as "udon and soba", the rolling mill increases the roll diameter of the first stage, and as it goes to the second and third stages. It is desirable that the roll diameter be set smaller in order.

When a noodle mixer is first used in preparing noodle strips, the rolled dough is steamed with a tunnel steamer at 90 to 95 ° C. for 6 to 12 minutes and then passed through a freezer. It is possible to obtain the same product as when using the kneader for the first time.

[0013]

In the present invention, since the noodle strips of cold noodles are prepared in the first step and then rapidly cooled by using the freezer in the second step, the noodle strips (dough) which are indispensable in the conventional method are not cooled. The work and time of natural cooling by placing or taking a long time are not required. Therefore, the first, second and third steps are continuous steps in which the rolling mill is immediately connected to the weighing machine via the freezer, and as a result, cold noodles can be produced in an extremely short time. .

[0014]

EXAMPLES The present invention will be described in more detail with reference to the following examples. Example 1. 100 kg of cold noodle flour (hereinafter referred to as cold noodle flour) in which starch is mixed with wheat flour is put into a kneading machine (manufactured by Arai Kikai Seisakusho Co., Ltd.), and 30% of Baume's twice saline is added to the cold noodle flour. While mixing for 3 minutes, 0.9 Kg / cm
^It was steamed at a vapor pressure of ² for 9 minutes. This dough was immediately transferred to a rolling machine (manufactured by Arai Kikai Seisakusho Co., Ltd.) and sequentially rolled into noodle strips. The rolls of the rolling mill were set to have a diameter of the first stage of 500 mm, a diameter of the second stage of 260 mm, and a diameter of the third stage of 160 mm. The noodle band was sent as it was to a tunnel freezer (made by Aoi Refrigeration Co., Ltd.) having an internal temperature of −15 ° C., and passed through the freezer for 3 minutes to be rapidly cooled. The temperature of the noodle strips at this time was 0 ° C. on average. The cooled noodle strips are transferred to a weighing machine (manufactured by Marugiku Menki Co., Ltd.) as they are by a conveyor, and after being cut into lines, 160
After being weighed and cut into g and treated with alcohol for sterilization, the product was transferred to a packaging machine (manufactured by Apollo Co., Ltd.) and packaged. The time required for all steps was 20 minutes, and the yield of cold noodles was 131 Kg, that is, the yield based on the cold noodle powder was 131%. The cold noodle product obtained here was judged to be excellent in the texture of the noodles when it was eaten and the texture and taste were excellent.

Example 2. 100 kg of cold noodle powder was prepared, and instantly watered with a quick watering machine (manufactured by Neotec Co., Ltd.) together with 29% Baume 2 times salt water to the cold noodle powder to prepare a dough, and then the kneading machine ( (Same as in Example 1) and immediately kneaded at a vapor pressure of 1.0 kg / cm ² for 7 minutes. Cold noodles were obtained as the subsequent steps similar to those in Example 1, but the time required for all the steps was 15 minutes. The yield of cold noodles relative to the cold noodle powder at this time was 129.5%, but the cold noodle product obtained here had good noodle handling and both texture and taste when eaten were as in Example 1. We were able to evaluate it as superior to the product.

Embodiment 3. 100 kg of cold noodle powder was used in Example 2
The noodle strips steamed in the same manner as in Example 1 and applied to a rolling mill (the same as in Example 1) in the same manner as in Example 1 were stored at an internal temperature of −15 ° C.
It was stored in a batch type freezer (manufactured by Aoi Refrigeration Industry Co., Ltd.) provided with the conveyor set to 1., taken out after 3 minutes, immediately put on a weighing machine (same as in Example 1), and then packaged. Since the batch type freezer was used, the noodle band was a semi-continuous type because it was put in and taken out of the refrigerator, but the time required for all the steps was completed in 27 minutes. The yield of cold noodles with respect to cold noodle powder was 129%, and the size, texture and taste of noodles were
Both were the same as in Example 1.

Example 4 100 Kg of cold noodle powder and 44% of Baume's 1.8 ° C salt solution were put into a well-known noodle-mixer for noodle making and a dough was obtained by mixing for 14 minutes. After that, the noodle strips having a noodle thickness of 1.2 mm were sequentially rolled with a well-known noodle-making roll. This noodle band is steamed at a temperature of 90 ° C. to 95 ° C. with a tunnel steamer (manufactured by Toa Industry Co., Ltd.) 12
It was boiled for a minute, immediately transferred to a tunnel freezer (the same as in Example 1), and rapidly cooled for 3 minutes under the condition of an internal temperature of -10 ° C. As a result, the temperature of the noodle strips became almost 6 ° C. This cooled noodle strip is used as it is in a weighing machine (Example 1).
The same) was cut into lines, cut and weighed to 160 g, treated with alcohol for sterilization, and then transferred to a packaging machine (same as in Example 1) for packaging. The total process time was 33 minutes. The yield of cold noodles with respect to cold noodle powder is 1
It was 43%. This cold noodle product also had good noodles and had a good texture and taste when eaten.

[0018]

EFFECTS OF THE INVENTION According to the present invention, after making noodle strips in the production of cold noodles, the noodle strips can be immediately transferred to a weigher through a freezer, which enables continuous production of cold noodles. became. As a result, there is no need for the dough to stand still, or the work and time for allowing the dough to stand to cool naturally, thus making it possible to manufacture cold noodles in an extremely short period of time. Therefore, it can be said that the present invention greatly contributes to the industry.

Claims (3)

[Claims] 1. A noodle band made by adding water to a cold noodle material containing wheat flour and starch as main ingredients, kneading the mixture, and then rolling the noodle strip.
A step or a first step of adding and mixing water to the cold noodle material and rolling to make noodle strips, and then steaming; a second step of cooling the noodle strips via any one of the first steps; Second
In the method for producing cold noodles, which comprises a third step of cutting the noodle strips through the steps in the lengthwise direction to form noodle strings, and measuring and cutting the noodle strings, the cooling in the second step is rapidly cooled using a freezer. Method for producing cold noodles, characterized by cooling 2. A first step in which cold noodle material containing wheat flour and starch as main ingredients is sequentially made into a noodle band by using a kneading machine and a rolling machine, or the cold noodle material is steamed with a water mixing machine, a rolling machine and steamed. Through a first step of forming noodle strips sequentially using a machine, a second step of rapidly cooling the noodle strips via any one of the first steps using a tunnel type freezer or a batch type freezer, and the second step The method for producing cold noodles according to claim 1, which comprises a third step of cutting the formed noodle strips in the lengthwise direction with a metering machine to form noodle strings, and weighing and cutting the noodle strings. 3. A first step of forming a noodle band from a cold noodle material containing wheat flour and starch as main ingredients by sequentially using a kneading machine and a rolling machine, or steaming the cold noodle material with a water mixing machine, a rolling machine and steaming. Through the first step of making noodle strips sequentially using the machine, the second step and the second step of rapidly cooling the noodle strips that have passed through any one of the first steps using a tunnel type freezer or a batch type freezer Third step of cutting noodle strips in the lengthwise direction using a weighing machine to form noodle strings, and measuring and cutting the noodle strings, and fourth step of packaging the cut product passed through the third step using a packaging machine A process for producing cold noodles, which comprises: