JPH07107945A - Production of seaweed noodle - Google Patents

Abstract

PURPOSE:To provide a method for producing noodles in which mass-producible stable noodlelike materials are obtained in producing noodlelike foods from a pasty dissolved substance, capable of manifesting great effects on the utilization of seaweeds as a health food, a diet food or a supply source for iodine and vitamins and produced from seaweeds as a principal raw material. CONSTITUTION:This method for producing seaweed noodles is to discharge a pasty dissolved substance into a coagulating solution with a discharging table 9 provided with plural nozzles 6 having >=5 and within 200 ratio (h)/(d) of the length (h) of the discharging nozzles 6 to the nozzle inside diameter (d) and produce the noodles in producing noodlelilke foods from the pasty dissolved substance produced from one or several species of seaweeds. The pasty dissolved substance produced from the seaweeds is used alone or blended with one or several kinds of foods such as konjak, a vegetable, a fruit, cereals, bean curds, fish meat or livestock meat, a processed food thereof or a food additive such as a spice or a coloring matter.

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 noodle-like foods containing seaweed as a main component.

[0002]

2. Description of the Related Art Seaweeds as foods contain vitamins and minerals, and especially brown algae such as kelp and young kelp contain a large amount of iodine and are low in calories, so that they are reconsidered as health foods or diet foods. became. Conventionally, seaweeds have been used as seasonings and tsukudani, but their intake is extremely small, and it has been desired to develop a cooking method capable of ingesting a large amount. Noodle-shaped foods containing seaweed as the main component meet these demands, and demand is expected to grow in the future.

However, a method for producing noodles from a paste-like dissolved product produced by treating seaweed has not been established, and noodles are only produced by a small-scale domestic industrial method.

Conventionally, noodle production methods using wheat flour, buckwheat flour, etc. as main raw materials range from hand-made domestic industrial methods to mass production methods by machining, and they have been considerably mechanized and automated. However, these machining methods cannot be directly applied to noodle making from a paste-like melt produced from seaweed. The reason for this is that the physical properties of the paste-like melt, which is the raw material, in particular the presence of solid liquid, the viscosity, the water content, etc., are fundamentally different from those of the raw material based on wheat flour. Therefore, as a method for making noodles from a pasty melt containing seaweed as a main raw material, a conventional hand-made method or a method of rolling noodles with a noodle strip machine to produce noodle strings with a slicing machine is used. With this method, continuous production is difficult and is not suitable for mass production.

Methods for directly producing noodles from pasty raw materials are disclosed in JP-A-61-29253 and JP-A-62-19253.
These methods are considered to be effective methods as disclosed in Japanese Patent Publication No. 179368. However, JP-A-6
The method of 1-92553 discloses only pouring into a coagulating liquid from a nozzle, and JP-A-62-179368 discloses that a spinneret type is used as an extrusion molding nozzle. The nozzle shape is not specified, but the diameter of each hole is simply specified. Therefore, when the paste melt is discharged into the coagulating liquid by using the above-mentioned known method, the noodles formed by the special properties of the paste melt are gathered in the coagulating liquid to form a dumpling state, or There was a problem that the noodle-like product was cut, and there was a drawback that a continuous noodle-like solidified product could not be obtained.

[0006]

The problem to be solved by the present invention is to provide a stable noodle-like product that can be mass-produced when producing a noodle-like food product using a paste-like melt produced from seaweed as a main raw material. It is to provide a noodle making method to be obtained.

[0007]

Means for Solving the Problems The present invention is a paste-like melt produced from one or several seaweeds and foods such as konjac, vegetables, fruits, cereals, tofu, fish meat and meat, or their processing. When manufacturing noodle-like products from paste-like melts containing one or more food additives such as foods, flavors and pigments, the ratio h / d of the length h of the discharge nozzle to the nozzle inner diameter d is 5 or more 200 It is a method of making noodles by discharging the paste-like melted product into a coagulating liquid using a discharging device equipped with a plurality of nozzles within the range.

The pasty melt used in the present invention is produced from seaweed. Any seaweed may be used as long as it dissolves in paste form by treatment with kelp, seaweed, young cloth, hijiki, etc., such as alkali and acid. These seaweeds may be dissolved by a known method such as sodium carbonate as an alkali, sodium bicarbonate, sodium polyphosphate, sodium citrate, or other harmless alkaline solution while adjusting the pH,
Moreover, you may use what added an acidulant, vinegar, a swelling agent, etc., and melted by heating and stirring. These paste-like melts may be used alone as a raw material, but if a mixture of a small amount of food is used as a raw material, a new food can be produced according to the purpose. Mixed foods include konjac, non-calorie foods such as agar, tangerines, apples, pears,
Fruits such as grapes, starch, grains such as wheat flour, buckwheat flour, rice, tofu manufactured from soybeans, soybean saponin, foods manufactured from beans such as soymilk, fish meat, cod roe, seaweed, seafood such as shellfish One or several kinds of animal meat such as meat, beef, pig, chicken and the like, animal food such as milk, and processed products of these foods may be mixed and mixed. In addition, food additives such as dyes and flavors may be added.
It is desirable that these compounds and additives be sufficiently crushed if they are solid, and the particle size is 0.5 times or less of the diameter of the discharge nozzle. The liquid formulation is blended as it is. It is necessary to mix these blends and additives into the paste-like melted product before the noodle-making treatment, and to knead the mixture sufficiently with a kneader so that the noodles are not cut due to agglomerated lumps of the blend or the like. The blending amount of the food blend varies depending on the type of the product, but is preferably 0 to 30% by weight based on the weight of the paste-like melt. The amount of the food additive added varies depending on the purpose, but is 0 to 3% by weight based on the weight of the paste-like melt.

The raw material for making noodles prepared as described above is stored in the raw material storage tank (1). At the bottom of the raw material storage tank, there is a hopper-shaped throttling mechanism (2), and at the bottom of the raw material storage tank, a pressure pump (3) such as a plunger pump, a screw extruder or a gear pump is installed. When discharging at high pressure, the upper part of the raw material tank is closed and static pressure is applied by the compressor (4). The top lid (5) may be left open if no pressurization is required.

The noodle making material extruded by a plunger pump, a screw extruder, a gear pump, or the like is formed into noodles through a discharge facility (7) having a discharge nozzle (6) of the present invention, and a coagulating liquid is obtained. It is guided to the coagulation bath (8) that contains it.

It is necessary to select an appropriate press-out equipment depending on the viscosity of the raw material. Plunger pumps, gear pumps, etc. are sufficient in the case of a low-viscosity melt, but in the case of a very high-viscosity raw material, it is appropriate to use a screw extruder with a strong equal pressure output equipment. The extruding apparatus used in the present invention has different viscosities depending on the production conditions of the raw material, and therefore, the properties of the raw material must be selected sufficiently.

The discharge equipment comprises a discharge table (9) and a plurality of discharge nozzles (6). The discharge table (9) may have a round shape or a square shape, but a round shape is preferable in order to ensure a smooth flow of the raw material. The inner surface cross section of the discharge table is sufficient as a cylindrical shape, but it may be a slightly tapered truncated cone shape inclined at an angle of about 1 to 5 degrees. The front wall (11) of the discharge table is provided with a plurality of holes (12) for mounting the discharge nozzles (6). The hole may be cylindrical, but may be tapered and / or threaded from the rear surface of the wall to the front surface to facilitate installation and removal of the nozzle. The number of holes in the discharge table is the same as the number of nozzles and is determined by the scale of production. The distance between the holes is important for preventing the noodles from adhering to each other during noodle making, and the ratio m / d of the distance m from the center of each hole to the center of the nearest hole and the nozzle inner diameter d is 5 or more and 100 or less, Preferably, the holes are provided at even intervals so as to be 7 or more and 70 or less. The appropriate value of m / d depends on the tackiness of the raw material paste melt.
When m / d is 5 or less, it becomes impossible to manufacture because the filamentous noodles of the product adhere to form a lump, and when m / d is 100 or more, the number of nozzles of the discharge equipment is small and the production amount is reduced, which is not preferable. . The inner diameter d of the discharge nozzle is determined by the thickness of the noodles to be produced, but normally the one having a diameter of 0.3 mm to 3 mm is used. d is the inner diameter at the nozzle tip, and the nozzle shape is cylindrical (13), inclined (14), injection needle (1
Any of 5) and the like may be used. It must be ensured that the noodles discharged from the discharge nozzle move in parallel in the coagulating liquid to a position where they do not aggregate and agglomerate even if adjacent noodles contact each other. Therefore, the length of the nozzle needs to be sufficiently long. The length h of the discharge nozzle of the present invention is determined by the ratio h / d with the inner diameter d of the discharge nozzle. h / d is 5 or more and 200 or less, preferably 7 or more and 100 or less. The proper value of h / d is the physical properties of the paste-like melt of the raw material,
As shown in Tables 1 and 2, when h / d is 5 or less, the filamentous noodles are aggregated and adhered to each other to form a lump, which makes it impossible to produce normal noodles. When h / d is 200 or more, it becomes necessary to make the discharge pressure excessively high, and it becomes impossible to smoothly supply the raw materials, so that the thickness of noodle products becomes uneven, or the noodles are cut and continuous operation becomes impossible. Become. When operating at a discharge pressure of 0.5 to 5 kg / cm ² using an ordinary paste-like melt and using a calcium salt aqueous solution of 0.5 to 7 wt% as a coagulating liquid, d / h is 7 or more. It is preferably 100 or less.

[0013]

[Table 1]

[0014]

[Table 2]

The cross-sectional shape of the hole of the discharge nozzle is preferably a round shape which is easy to manufacture from the viewpoint of manufacturing the nozzle, but when manufacturing noodle products with a special cross-sectional shape, it may be any shape such as an elliptical shape, a square shape or an irregular shape. Is also good.

The discharge nozzle may be attached to the discharge base by any means such as mounting with screws, fitting, and joining, but the nozzle is firmly mounted so that the nozzle is perpendicular to the discharge base and the nozzles are parallel to each other. There must be.

Although the discharge base and the discharge nozzle are separately manufactured and attached at the time of use in the above, the equipment in which the discharge base and the discharge nozzle are integrated may be used. In this case, the front wall (11) of the discharge table is thickened to form the nozzle shape in the front wall, or the discharge equipment has a part of the nozzle projected to the outer surface.

The discharge nozzle must be installed in the coagulating liquid tank (8), and the noodles discharged from the nozzle must come into contact with the coagulating liquid immediately after the discharge so that the coagulation proceeds rapidly.

The coagulating liquid is used by diluting the coagulant with water. As the coagulant, a harmless soluble metal salt having a valency of 2 or more is used, and a commonly known coagulant such as calcium or magnesium salt such as calcium chloride, calcium citrate, calcium carbonate or magnesium chloride is used.

The produced noodle product is thoroughly washed, wound up or cut into an appropriate length, and then dried, sterilized, packaged and the like.

[0021]

【Example】

(Example 1) After dried foreign kelp produced in Hokkaido was washed with water to remove foreign matters, it was sufficiently immersed in a previously adjusted 0.7 wt% sodium bicarbonate aqueous solution (weight 15 to 20 times the amount of kelp). Then, the mixture was heated and stirred at 80 ° C. for 40 minutes to produce a paste-like melt. Since this paste-like melted material contains a small amount of undissolved material, it was filtered through a 0.5 mm net to obtain a noodle-making raw material.

30 kg of this noodle-making raw material was used to make noodles at a rate of 0.5 kg / min using the discharge equipment of the present invention, and the noodles were discharged into a coagulating liquid consisting of a 2 wt% calcium chloride aqueous solution. As a result, 100% kelp noodles having a uniform cross-sectional shape could be continuously produced without any trouble. The specifications of the discharge equipment used in this example are as follows.

Diameter of discharge nozzle 0.5 mm Length of discharge nozzle 27 mm Shape of discharge nozzle Injection type cross-sectional shape of discharge nozzle Round shape Distance between nozzles approx. 15 mm Number of nozzles 130 Discharge table diameter 200 mm Discharge table inner shape Cylinder Mold Extrusion Equipment Screw Extruder Extrusion Pressure 3Kg / cm ²

(Example 2) 30 kg of the paste-like melt produced in Example 1 was mixed with about 1 kg of the food mixture and food additive separately prepared, and the mixture was sufficiently kneaded with a kneader to prepare a noodle-making raw material. . Food additive is 0.5kg of konjac,
It consists of tofu 0.5 kg and a small amount of seasoning, and this mixture was crushed by a crusher to a size of 0.2 mm or less.

The raw material for making noodles has a discharge nozzle diameter of 1.5 m.
The noodle making process was carried out under the same conditions as in Example 1 except that m was used and the length of the discharge nozzle was 30 mm. As a result, noodle-like food suitable for health food or diet food could be continuously produced.

[0026]

INDUSTRIAL APPLICABILITY As described above, according to the present invention, a paste-like melt containing seaweed or the like as a main raw material or a raw material which is difficult to make into noodles from which foods and processed products thereof, food additives, etc. are mixed It provides a method for stable and continuous mass production of products, and can exert a great effect on the utilization of seaweeds as a health food, a diet food, and a supplemental source of iodine and vitamins.

[Brief description of drawings]

FIG. 1 is a cross-sectional view showing an example of a discharge stand of discharge equipment used in the present invention.

FIG. 2 is a front view showing an embodiment of front holes of a discharge table.

FIG. 3 is a perspective view showing each example of a discharge nozzle.

FIG. 4 is a schematic diagram showing a configuration example of discharge equipment, pressurization equipment, and auxiliary equipment of the present invention.

[Explanation of symbols]

1 raw material storage tank, 2 squeezing mechanism, 3 pressing device, 4 compressor, 5 upper lid, 6 discharge nozzle, 7 discharge equipment, 8 coagulating liquid tank, 9 discharge stand, 10 noodle raw materials, 1
1 Discharge stand front wall, 12 Nozzle mounting hole, 13 Nozzle cross-sectional shape (cylindrical type), 14 Nozzle cross-sectional shape (tilted type), 15 Nozzle cross-sectional shape (injection needle type)

Claims (2)

[Claims] 1. A ratio h / d of a length h of a discharge nozzle to a nozzle inner diameter d is 5 or more 2 when a noodle product is produced from a paste-like melt produced from one or several seaweeds.
A method for producing seaweed noodles, characterized in that the paste-like melted product is discharged into a coagulating liquid using a discharge facility equipped with a plurality of nozzles within 00 to make noodles. 2. A paste-like melt produced from seaweed alone or in this paste-like melt, foods such as konjac, vegetables, fruits, grains, tofu, fish meat and meat, or processed foods thereof, flavors, The method for producing seaweed noodles according to claim 1, wherein one or more kinds of food additives such as pigments are blended.