JPH067103A - Production of dough for noodles - Google Patents

Abstract

PURPOSE:To obtain a dough for noodles useful for UDON (Japanese wheat noodles), etc., having sufficiently formed network structure of gluten, good hardness to masticate, flavor, texture and glutinousness free from collapse in boiling by humidifying a grain flour raw material such as wheat flour by a mixer of humidifying type and kneading while degassing. CONSTITUTION:Grai flour raw material consisting essentially of wheat flour, for example, is humidified with a liquid such as a solution of salt, etc., by humidifying type mixer wherein a disc 3 equipped with a great number of pins 2 is horizontally attached to casing 1 and the disc 3 is revolved at high speed and then kneaded while degassing to give the objective dough for 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 a dough for noodles, more specifically, udon, hiyamugi and somen noodles which have little simmering when boiled, have moderate elasticity and have a good texture. The present invention relates to a method for producing a dough for producing noodles such as buckwheat, buckwheat noodles, kishimen, and Chinese noodles.

[0002]

2. Description of the Related Art Noodles are prepared by adding salt water to wheat flour or wheat flour to which starch, other shell powder, etc. are added, kneading to make noodle dough, and rolling the noodle dough with a roll. And finally, it is manufactured by cutting out into noodle strings with incisors. In the manufacturing process of this noodle dough, gluten in wheat flour is required to be sufficiently hydrated to form a three-dimensional network structure of gluten. If the gluten network structure is not sufficient, the noodles of the final product will break down when boiled, the starch will elute a lot, and the texture will have poor elasticity.

However, it is not easy to add flour to water and knead the mixture to form a gluten network structure sufficiently when making a dough. The gluten of wheat flour has a very high hydration property, and if uneven hydration was carried out at the beginning of mixing, the portion that had received excessive hydration would be strongly hydrated as it was, and it would have received too little hydration after the subsequent kneading. It becomes difficult to homogenize the part. That is, the dough produced by the currently most popular uniaxial or biaxial horizontal noodle-making mixer has unevenness of water content, and the formation of a three-dimensional network structure of gluten is insufficient. Such a mixer
In order to prevent water unevenness and to achieve sufficient gluten formation, mixing and stirring for a long period of time led to the breakage of the already formed gluten three-dimensional network structure before the gluten network structure was completely formed. Because it ends up, I cannot achieve my purpose.

In recent years, a batch type degassing mixer has been developed as a means for solving such a problem. This is an invention made in view of the fact that the air taken into the dough interferes with the formation of gluten when the raw material powder and the salt water are mixed and stirred. This kneading in the degassed state is effective, and the formation of the gluten network structure is better than that of the conventional mixer, but it is not sufficient yet. Further, the water stain is still unresolved.

On the other hand, in recent years, a continuous automatic manufacturing method for dough for noodles has been developed. As a typical method, a system using a flow jetter (trade name of Nippon Flour Mills) is known. In this system, water and kneading are shared by dedicated machines. The flour hydrated by the hydration device is finely smashed and has a very uniform hydration, but it is not so much kneaded and contains a large amount of air, so it has a gluten three-dimensional network structure. Is not sufficiently formed. Of course, as it is, it is not practical as a dough for noodles, so gluten is formed by applying a kneading action with a kneading device called an aging conveyor or an appropriate kneading machine.

[0006] According to this method, a dough in which a three-dimensional network structure of gluten is sufficiently formed can be obtained by homogeneous hydration.
Since the air contained in the dough does not escape sufficiently in the kneading process during the water addition stage, the final product noodles have a too soft texture and a weak elasticity.

[0007]

As described above, the prior art is as follows.
The water content is uniform, and the gluten network is well formed.
There is a limit to the production of dough for obtaining strong and elastic noodles, and improvement thereof has been desired. An object of the present invention is to provide an improved method for producing a dough for noodles that can meet the above demand.

[0008]

Means for Solving the Problems The present invention is a method for producing a dough for noodles, characterized in that a shell flour raw material mainly composed of wheat flour is moistened by a humidification type mixer and then kneaded while being deaerated. Then, the above-mentioned problems were solved by a method of kneading the rag-like dough obtained by the humidifying mixer while deaerating it with a kneader having a deaerating mechanism.

[0009]

[Operation] In the present invention, the wheat flour is uniformly moistened with a saline solution by a humidification type mixer, and the obtained dough-like dough is kneaded while being deaerated by a deaeration type kneader, so that water is uniformly added. Thus, a three-dimensional network structure of gluten is formed well and sufficiently, and a deaerated noodle dough can be obtained, so that it is possible to produce noodles that are less likely to be boiled down and have appropriate elasticity.

[0010]

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENT A preferred embodiment of the present invention will be described with reference to the accompanying drawings. In the present invention, the raw material powder is humidified by a humidification type mixer. Here, the humidification type mixer is a mixer for uniformly adding a liquid such as saline to powder such as wheat flour, and is represented by the above-mentioned flow jetter. This humidification type mixer does not have much kneading action. As shown in the figure, in the flow jetter, a disk 3 on which a large number of pins 2 are planted is a casing 1.
It is mounted horizontally inside the disk, and the disk 3 rotates at high speed. Disk 3 where flour and saline rotate
Is continuously supplied to the central part of the. Both the flour and the salt solution receive centrifugal force from the disc 3 and are splashed in the circumferential direction, but collide with the pin 2 in the meantime, the flour and water are uniformly mixed, and a fine tatter-like dough is obtained. . This cloth is discharged to the outside from the discharge hole of the casing 1 by the scraper-4 which rotates at the same time as the disk 3. Since the disc 3 rotating at high speed causes a violent air flow, the obtained tattered dough contains a large amount of air.

The kneading machine having a deaerating mechanism is preferably one capable of deaerating while continuously kneading the dough. Specifically, a continuous kneader in which a rotary valve for ensuring airtightness inside the apparatus and a vacuum pump for deaeration are connected to the raw material inlet side and the outlet side, or JP-A-2- 17
It is possible to use a continuous degassing / kneading machine as disclosed in Japanese Patent No. 7846, in which airtightness is secured by a material seal. As the deaerating mechanism, it is desirable that the degree of pressure reduction in the kneader can be set to an arbitrary value.

The tatter-like dough produced by the above-mentioned humidification type mixer has uniform humidification but insufficient kneading, and contains a large amount of air. Therefore, if it is left as it is, it tends to collapse and only noodles with a bad texture can be obtained. Therefore, the rag-like dough is passed through the kneading machine with the deaeration mechanism and kneaded while being deaerated. By doing so, a good gluten network structure is sufficiently formed,
It becomes possible to mechanically manufacture hand-made noodles with a crunchy texture.

[0013]

Industrial Applicability As described above, the present invention is as described above, and since the tatter-like dough homogeneously moistened by the moisturizing mixer is kneaded while being degassed, a gluten network structure is sufficiently formed and collapsed. There is an effect that noodles having a crunchy and tasty texture can be mechanically produced without causing a crunch.

[Brief description of drawings]

FIG. 1 is a vertical cross-sectional view showing a configuration example of a flow jetter used in the present invention.

[Explanation of symbols]

 1 Case 2 Pin 3 Disc 4 Scraper

Claims (1)

[Claims] 1. A method for producing a dough for noodles, which comprises moistening a shell flour raw material mainly composed of wheat flour with a humidifying mixer and then kneading the mixture while deaerating.