JPH0638698A - Production of much hydrated noodle - Google Patents

Abstract

PURPOSE:To obtain a method for producing much hydrated noodles capable of mechanically and efficiently manufacturing noodles having strong glutinousness and good flavor as handmade noodles by the same consistent shear rolling method as that of handmade noodles. CONSTITUTION:A thick noodle belt of coarse texture having >=40% hydration content is formed, aged for a proper period and passed through a pair of deformed rolls 3 having alternately formed plural protruded parts 3a and smooth dented parts 3b for several stages so that the noodle belt is extended in the progress direction while being sheared and rolled. Then the extended belt is passed through corrugated rolls 4 and extended in the width direction while being sheared and rolled. The belt is passed through plural calendering rolls wherein rolls at one side are coated for slipperiness and the belt is gradually rolled.

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 multi-hydrated noodles, and more particularly to a method for mechanically and efficiently producing multi-hydrated noodles having a water content of 40% or more.

[0002]

2. Description of the Related Art The quality of noodles depends on how quickly, with sufficient fineness and uniformity, the texture of noodles, which is mainly composed of a so-called gluten network structure, is formed. And sufficient hydration is necessary to form a gluten network structure favorably. One of the reasons why hand-made noodles have a good flavor and are firm and have a good texture is that the water content is 4
There is a high point of 0 to 50%. The highly water-soluble dough has good fluidity, has a small degree of partial impact when externally pressed, and smoothly forms gluten.

The reason why handmade noodles are good is not only that the water content is high, but a large mass of noodles is first made, and this is gradually stretched to make it hundreds of times thinner. The reason is that (some hand-rolled noodles are about one-thousandth). If the dough is rapidly and strongly pressed, the gluten structure will be destroyed, so in order to form a good gluten structure, it is possible to gradually spread it from a large one to a thin one. Considered to be effective. Then, this spreading is performed by consistently rolling the noodle mass with a rolling pin with an appropriate force, and the spreading at that time is performed in both horizontal and vertical directions. By spreading in multiple directions in this way, the gluten structure is evenly arranged and intricately intersects with each other, so that firmness can be obtained.

That is, the hand-made noodles are good in that the water content is high, and a large noodle mass is first formed, and then the work of shearing and rolling this with moderate force over time is repeated, and it is rolled in multiple directions. It is considered that the gluten network can be smoothly formed in this way. However, conventionally, various attempts have been made to mechanically manufacture hand-made noodles with a texture that is as close as possible to hand-made noodles, but a satisfactory manufacturing method that incorporates consistent shear rolling similar to the above hand-made noodles has been proposed. It has not been done.

[0005]

As described above, hitherto, no satisfactory method has been proposed for mechanically producing noodles that are strong and have the same flavor as hand-made noodles. Therefore, the present invention, a consistent shear rolling method similar to hand-made noodles, a method for producing a multi-hydrated noodle that makes it possible to efficiently and efficiently produce noodles that have a strong and flavorful texture like hand-made noodles. The challenge is to provide.

[0006]

The present invention has a water content of 40%.
A thick noodle strip having a coarse structure is produced as described above, and after aging for an appropriate time, this thick noodle strip is formed between a pair of deformation rolls having a shape in which a plurality of bulging portions and smooth depressions are alternately formed. Through several stages to spread in the traveling direction while shear rolling, and then to pass between the corrugated rolls to spread in the width direction while shear rolling, and then roll one roll. The above problems have been solved by means of gradually rolling through a plurality of rolling rolls coated with a slip coating.

[0007]

[Working] In the present invention, the same treatment as hand-made noodles,
That is, a thick noodle strip having a rough structure corresponding to a large noodle mass is produced by the thick noodle strip forming roll, and this thick noodle strip is subjected to shear rolling treatment similar to hand-made noodles in a deforming roll, and then wavy. Rolls are similarly shear-rolled and widened while being gradually rolled, so that noodles with a flavor and firmness comparable to hand-made noodles are mechanically produced.

[0008]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT A preferred embodiment of the present invention will be described in order of steps with reference to the accompanying drawings. In the present invention, first, thick noodle strips are produced in the thick noodle strip forming roll 1 which is continuously provided to the mixer and the kneading machine. The thick noodle band referred to herein has a thickness of about 40 mm to 100 mm, and in some cases has a thickness larger than that, and has a coarse structure in which a gluten mesh structure is not sufficiently generated.
The thick noodle strip forming roll 1 is additionally provided with a pushing rod 2 that faces the rolls by being rotated, and forcibly pushes the dough between the rolls and kneads the kneading dough. Sometimes.

[0009] The thick noodle strips are conveyed by a conveyor into the aging chamber, subjected to aging treatment for an appropriate time, and then sent to a plurality of transformation rolls 3 arranged in series. The deformation roll 3 has a shape in which a plurality of bulges 3a and smooth dents 3b are alternately formed in a cross section. A pair of rolls has a bulge 3a of one roll and the other has a bulge 3a. It rotates in such a relationship as to face the recess 3b of the roll.

In this modified roll 3, the traveling speeds of the noodle strip contacting surface of the bulge portion 3a and the noodle strip contacting surface of the depression 3b are different due to the difference in diameter. Therefore, the noodle strips sandwiched between the pair of deformation rolls 3 have different traveling speeds on the front and back sides. Such an action on the noodle strip is exactly equivalent to the shear rolling on the rolling pin. The deforming rolls 3 are installed in several stages, and the thick noodle strips are spread in the longitudinal direction thereof, in other words, the traveling direction thereof, to be thinned by passing therethrough. At that time, the rolling force applied to the noodle strips is reasonable, and the already formed gluten structure is not destroyed.

The noodle strip that has passed through the deformation roll 3 is still thick and must be rolled by passing through a plurality of rolling mills. Since rolling is performed in the traveling direction of the noodle strip, the final thickness is obtained. It takes time to complete, and the noodle making efficiency is poor. In view of this, in the present invention, the width of the noodle strip is widened prior to rolling, the noodle strip is thinned, and a treatment for improving the noodle making efficiency is performed.

This treatment is carried out by passing the noodle band between the wavy rolls 4. When the noodle strip is rolled by the wavy roll 4, it escapes in the lateral direction, becomes thinner, and spreads laterally along the wavy surface of the roll. At that time, since the ridges and the valleys of the wavy roll 4 have different radii of rotation, the traveling speeds are also different. Therefore, also in this case, the traveling speeds are different on the front and back sides of the noodle strip, and the shear rolling similar to the rolling pin is performed here as well.

Thereafter, the noodle strip is gradually rolled by passing it through a plurality of rolling mills 5 by a conventional method, and cut out when it reaches a desired thickness. In that case, a rolling roll in which one of the pair of rolls is coated with Teflon or the like is used. According to this rolling roll,
Sliding occurs between the roll on the coated side and the noodle strips contacting it, and as a result, the traveling speeds of the noodle strips are different on the front and back sides, and shear rolling is performed. Become.

[0014]

EFFECTS OF THE INVENTION The present invention is as described above, and according to this method, the rolling by consistent shear rolling is performed as in the case of hand-made noodles, so that the strength and flavor of hand-made noodles are not inferior. There is an effect that the owned noodles can be mechanically and efficiently manufactured.

[Brief description of drawings]

FIG. 1 is a diagram for explaining a method according to the present invention.

[Explanation of symbols]

 1 Thick noodle band forming roll 2 Pushing rod 3 Deformation roll 3a Swelling part 3b Dimple 4 Wavy roll 5 Rolling machine

Claims (1)

[Claims] 1. A thick noodle strip having a rough texture is produced at a water content of 40% or more, and after aging for a suitable time, the thick noodle strip is formed with a plurality of bulges having a cross section and smooth depressions alternately. By passing between a pair of deforming rolls of several shapes, it is rolled and spread in the traveling direction, and then passed between corrugated rolls, which is also rolled in the width direction while being shear rolled. After delaying
A method for producing multi-hydrated noodles, characterized in that one roll is passed through a plurality of rolling rolls provided with a sliding coating and gradually rolled.