JPH07194325A - Noodles having unevenness and its production - Google Patents

Abstract

PURPOSE:To obtain noodles, capable of reconstituting with hot water without any irregularity in a short time and having unevennesses so as to provide a uniform texture even if noodle strips are thick or the shape is circular. CONSTITUTION:These noodles have protruding parts on one surface by a depth of recessed parts on the other surface and have unevennesses on both surfaces in which the sidewalls of the uneven parts are cut surfaces. This method for producing the noodles having the unevennesses on both the surfaces successively comprises (1) a step for mixing a raw material consisting essentially of grain flour, then rolling the resultant mixture and forming the rolled mixture into a noodle belt, (2) a step for leading the noodle belt to a space between a pair of cutting blades, located so as to oppose protruding parts of one of the cutting blades to the recessed parts of the other cutting blade and having an interval between the cutting blades, bringing the cutting blades into contact with the noodle belt, pressing the noodle belt while forming notches in the thickness direction of the noodle belt, forming the respective recessed parts on both the surfaces of the noodle belt, protruding the noodle dough corresponding to the recessed parts to the other surface and forming the protruding parts an (3) a step for cutting the resultant noodle belt.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to noodles having irregularities which are restored in a short time and have a uniform texture and a method for producing the same, and particularly suitable for instant noodles which are restored only by pouring hot water. The present invention relates to noodles having unevenness and a method for producing the same.

[0002]

2. Description of the Related Art In general, instant noodles are prepared by mixing a raw material mainly composed of flour such as wheat flour and water to make a noodle dough, rolling it into noodle strips, and then using a cutting blade or the like from this noodle strip. It is produced by cutting out noodle strings, subjecting the noodle strings to steaming treatment, and then fried or dried with hot air or the like. Among the noodles, noodles having a relatively thick noodle strip include udon and kishimen, and many of these instant noodles are on the market. The biggest feature of these thick noodles is their chewy and elastic texture, but when making instant noodles, the thicker the noodle strings, the longer the time required for hot water restoration, and There is a problem that the texture at the center of the noodle band becomes harder because it does not reconstitute.

[0003] Therefore, conventionally, in bag noodles and raw noodles of the type that are distributed and sold in chilled or frozen and boiled and eaten,
For the purpose of shortening the boiling time and obtaining noodles with a uniform texture having elasticity, a method of providing unevenness on the noodle strings has been studied. For example, the noodle strip disclosed in Japanese Utility Model Publication No. 55-18943 has a large contact area with boiling water by forming a plurality of grooves 21 on both sides of the noodle strip 20 as shown in FIG. However, it is a boiler that saves time. However, in the cross section of the noodle band 20 disclosed herein, the back surface of the groove 21 is a flat portion 22 as shown in FIG. 7. That is, the noodle structure at the bottom of the groove 21 of the noodle band is crushed by the pressing force when it is formed, and the density is extremely high. Therefore, when instant noodles produced using this noodle strip are hot-water restored, it becomes difficult for water to permeate the crushed noodle structure, and uneven restoration occurs in the noodle strip, so that the noodle strip has a uniform texture. Can't get

Further, Japanese Unexamined Patent Publication No. 52-134036 discloses a noodle band in which wedge-shaped concave portions 26 and convex portions 27 are continuously provided on both sides of the noodle string 25 as shown in FIG. ing. As shown in FIG. 9, the noodle string has a cross section of a concave portion 26.
Since the unevenness is formed so that the convex portion 27 protrudes by the depth of, the noodle structure of the concave portion 26 is not crushed, and uneven restoration does not occur when instant noodle formation is performed. However, the noodle structure of this noodle band is usually a layered noodle structure in a noodle band having no unevenness, which is only distorted in a wavy shape in accordance with the unevenness, and the ease with which water permeates into the noodle band, It is not improved and the recovery time is hardly shortened as compared to the noodle strings with no irregularities.

[0005]

Therefore, the present inventors have conducted a study on a method of providing unevenness on the noodle band without crushing the noodle band structure and making it easier for water to penetrate into the noodle band. It was As a result, when unevenness is provided on the noodle strip prepared by rolling, if the noodle strip is pressed while being cut, rather than simply being pressed, only the depth cut as the recess is projected and projected on the other surface of the noodle strip. Since the noodle structure of the concave portion is not crushed because it forms a part, and at the same time, the side wall of the uneven portion is cut into a cut surface and the noodle structure of the noodle strip is exposed, so that the side wall cutting It was found that water easily penetrates from the surface. As a result, they have found that the noodles having irregularities cut out from this noodle strip can be restored evenly within a short period of time and have a uniform texture, and have reached the present invention. In addition, as a method for producing such noodles, generally, a pair of cutting blades used for cutting out a noodle band from a noodle strip, such that the irregularities face each other, and provide a gap between the cutting blades. When the noodle strips are passed between them, the noodle strips in contact with the cutting blades are pressed while cutting in the thickness direction, and the noodle dough is projected to the other surface by the depth of the cut, and the noodle texture of the recess is formed. It was found that the noodle structure of the wall surface portion can be exposed because the side wall of the uneven portion serves as a cut surface without being crushed.

The object of the present invention is to provide noodles having unevenness such that even if the noodle strings are thick or have a circular shape, they can be restored by hot water in a short time without unevenness and have a uniform texture. And to provide a manufacturing method thereof.

[0007]

[Means for Solving the Problems] The above-mentioned object is noodles having irregularities on both sides, and the convex portion is formed on the other surface by the depth of the concave portion on one side, and the side wall of the irregular portion is formed. In the production of noodles having unevenness characterized by being a cut surface, and noodles having unevenness on both sides, it is achieved by a method for producing noodles having unevenness, which is characterized by comprising the following steps in order. To be done. (1) A step of mixing raw materials mainly composed of cereal flour and rolling the mixture to make noodle strips. (2) The noodle strip is guided between a pair of cutting blades that are positioned so that the convex portion of one cutting blade and the concave portion of the other cutting blade face each other and have a gap between both cutting blades. Abutting the cutting blade, pressing while making a cut in the thickness direction of the noodle strip, forms concave portions on both sides of the noodle strip, and at the same time, forms the convex portion by protruding the noodle dough corresponding to this concave portion to the other surface. The process of making. (3) A step of cutting the noodle strip.

Next, the present invention will be described in detail. The noodles that are the subject of the present invention include Chinese noodles such as ramen, Japanese noodles such as udon and buckwheat noodles, so-called noodle strings such as Western noodles such as noodles, as well as gyoza, spring rolls, wonton skin and the like. . Further, these noodles may be raw noodles or instant noodles.

Raw materials for the above noodles include barley, rice, buckwheat,
Powders of cereals such as millet, sprouts and beans can be mentioned, among which wheat flour,
Soba and the like are preferably used. These may be appropriately selected and used alone or in combination of several kinds according to the type of noodles. In addition to the above-mentioned cereal flour, starch may be used as the noodle raw material. As the starch, starch generally used in food production may be used, and starch separated from grains or minor cereals or separated starch is subjected to treatments such as pregelatinization, oxidation, esterification, etherification, hydrolysis and the like. The modified starches and the like mentioned above may be used, and these may be used alone or by selecting several kinds.

Next, the shape of the noodles of the present invention will be described with reference to the drawings. 1 is a noodle band according to the present invention, and FIG. 2 is FIG.
FIG. 3 is an explanatory view showing a cross-sectional appearance of the noodle band shown in FIG. 3, and FIG. 3 is an explanatory view showing an example of the noodle band of the present invention. 1 to 3, 1 is a noodle strip, 2 is a concave portion, 3 is a convex portion, 4 is a side wall of an uneven portion, and 5 is a noodle strip. The noodles of the present invention have irregularities on both sides. The projections and depressions 3 are formed on the other surface by the depth of the depressions 2 on one surface. Further, the side wall 4 of the convex portion 2 and the concave portion 3 thus formed becomes a cut surface by cutting with a cutting blade, and the noodle structure inside the noodle dough is exposed. Therefore, in the noodles of the present invention, the noodle structure is not crushed, and water easily penetrates from the side wall 4 of the uneven portion, and the noodles cut out from this noodle band have a shorter restoration time and are restored. The noodle strips have a uniform texture.

Further, at this time, it is desirable that the depth of the uneven portion is cut so as to be preferably 15 to 40% with respect to the thickness of the noodle strip (noodle band). If the depth is less than 15%, the cut of the concave portion is too shallow, and the area of the cut surface of the side wall 4 of the concave-convex portion becomes small, so that water tends to hardly permeate. On the other hand, if it exceeds 40%, the concave portion is cut too much and the connected portion of the noodle dough becomes small, so that the noodle band tends to be easily torn by a slight force from the outside. Further, the width of the uneven portion is preferably 0.6 mm or more.

Further, the shape of the noodles obtained from the noodle strip may be appropriately set to a circular shape, a polygonal shape, etc. in addition to the noodle strings having a plurality of irregularities as shown in FIG. For example, in the case of making noodle strings such as Chinese noodles and udon, the noodle strips are cut along the side walls of the uneven portion, and as shown in FIG.
When the noodles are formed into a noodle so that the noodles have the following characteristics, the noodles are not easily torn during eating, which is preferable. In particular, in the case of making noodle strips, the shape shown in FIG. 3 is preferable because the texture of the noodle strips is not damaged by the irregularities.

The uneven noodles of the present invention are manufactured, for example, as follows. That is, first, after mixing the noodle raw material and water, it is thinly spread by a rolling roll to form a noodle band. At this time, it is desirable to roll the noodle strips so that the thickness thereof is preferably 0.8 to 2.0 mm. If the thickness is less than 0.8 mm, the noodle band tends to be too thin, and the noodle band tends to tear due to the pressing force of the cutting blade in the unevenness forming step described below. In addition, the noodle strings after restoration tend to lose their stiffness and have a poor texture. On the other hand, if it exceeds 2.0 mm, even if a cut surface is provided on the side wall of the uneven portion, the water permeability is insufficient and the restorability tends to deteriorate.

Next, the noodle strips are passed between cutting blades provided with intervals to form irregularities on the noodle strips. The cutting blade is generally used to cut out a noodle band from a noodle strip, and usually, two small-diameter rolls having grooves cut at equal intervals are used to form a convex portion of one cutting blade and a cutting blade of the other. When the noodle strips pass through the space between both rolls in such a manner that the concave portions of the noodle rolls face each other, the noodle strips are cut out while molding according to the shape of the irregularities of the cutting blade. The types of cutting blades include round blades and square blades depending on the shape of the uneven portion, but in the present invention, when a square blade is used as the cutting blade used in the step of forming the unevenness, noodle strips Since the unevenness is formed to be larger and the area of the cut surface of the side wall of the uneven portion is increased, the water permeability is improved when the noodles are formed, which is preferable.

As the cutting blade used in the present invention, for example, as shown in FIG. 5, cutting blades 10a and 10b having the same shape are installed so as to face each other. And one of the cutting blades 10
The convex portion 17a of a and the concave portion 16 of the other cutting blade 10b are positioned so as to face each other, and at this time, a space 18 is provided between both cutting blades.

The interval between the two cutting blades is preferably set to 20 to 70% of the thickness of the noodle strip. By setting in this way, the depth of the uneven portion can be cut so as to be 15 to 40% of the thickness of the noodle strip as described above.

Using such a cutting blade, as shown in FIG. 4, when the noodle strip 1 is guided to and passed through a gap 18 between the blades of the pair of positioned cutting blades 10a and 10b, the noodle strip is formed as shown in FIG. 1 has a shape as shown in FIG. 1 and its cross section is as shown in FIG. That is, the noodle strips 1 are pressed while being cut in the thickness direction by the projections 17 of the cutting blades that are in contact with each other to form the recesses 2. At the same time, the noodle dough protrudes in the pressing direction to form the convex portion 3. Therefore, the noodle structure of the convex portion 3 is held without being crushed. Further, the side wall 4 of the uneven portion thus formed becomes a cut surface by being cut by the cutting blade, and the noodle structure inside the noodle dough is exposed.

Next, the noodle strips having irregularities are cut into an appropriate shape. For example, the noodle strings may be cut out using a knife such as a kitchen knife, or may be cut out using a cutting blade of a commonly used cutting machine.
At this time, when the noodles are cut in a direction parallel to the side wall of the uneven portion (cut surface), a noodle string in which the side wall of the uneven portion is a continuous surface is obtained,
It is preferable because the recoverability is further improved. Further, as the cutting blade used for cutting, if the width of the convex portion is 1.5 times or more the width of the convex portion of the cutting blade used in the concave-convex forming step, at least two concave-convex portions are used. A noodle band having the side wall 4 can be cut out, which is preferable. Furthermore, the width of the convex portion, when using a cutting blade that is a multiple of the width of the convex portion of the cutting blade used in the unevenness forming step, the width of the concave portion and the convex portion of the noodle strings to be cut out becomes uniform, and the restorability is more improved. It is preferable because it is homogenized. Among them, it is preferable to cut out the noodle strips having the shape shown in FIG. 3 using a cutting blade having a double-width convex portion, because the texture of the noodle strips is not impaired by the uneven portions.

The thus-obtained uneven noodles are packaged as they are to make raw noodles, or after steaming treatment, if necessary, they are fried or dried with hot air to give instant noodles. To do. In particular, the noodles of the present invention can be suitably used for instant noodles for which shortening the restoration time is particularly important. For example, when the noodles of the present invention are fried to be fried noodles, the efficiency of attaching the seasoning liquid to be attached to the noodle strings before fried can be increased.

When steaming treatment is carried out, even if the starch in the noodle band swells due to heating during steaming, the concave portion is not completely closed and the side wall of the uneven portion remains, so that water is restored when the noodle string is restored. Permeability is not hindered. In addition, when the steaming treatment is performed, the area where the noodle strings can adhere to each other can be made smaller than that of the noodle strings having no unevenness, and the noodle strings can be prevented from binding. Therefore, conventionally, as a method for preventing the binding of noodles, spraying an aqueous solution of an emulsifier on the noodle strings after the steaming treatment has been carried out, but the noodle strings of the present invention do not need to have such a flavor unique to the emulsifier It is not attached to the line.

[0021]

INDUSTRIAL APPLICABILITY As described above, the noodles having irregularities according to the present invention form a concave portion by forming a concave portion by forming a concave portion by making a cut in the noodle strip when forming the concave portion. Is projected in the pressing direction to form a convex portion. Therefore, the noodle structure of the concave portion is not crushed, and the restoration unevenness does not occur at the time of hot water restoration, so that the noodles having uniform elasticity and good texture can be obtained. Further, since the uneven portion of the noodles of the present invention is formed by cutting, the side wall thereof is a cut surface. Since the noodle structure inside the noodle dough is exposed on this cut surface, water easily penetrates. Therefore, the restoration time at the time of hot water restoration can be shortened.

Further, when frying, the water in the noodle strips evaporates abruptly, resulting in non-uniform expansion of the noodle strips, so-called "bulging". It has been performed in advance to attach water etc. to the noodle strings,
In the noodle strip of the present invention, water easily permeates through the cut surface of the side wall of the concave-convex portion at that time, so that the water adhesion efficiency is high. Therefore, in the frying process, the evaporation speed of water in the noodle strings can be suppressed, and the occurrence of blistering can be prevented. Further, in the frying process, the air in the noodle strings is efficiently and uniformly degassed from the cut surface of the side wall of the uneven portion, so that there is no air unevenness in the noodle strings and the occurrence of blistering is prevented. be able to.

Next, the present invention will be specifically described with reference to examples. <Examples 1 to 5> Wheat flour 950 g, starch 50 g, salt 1
After mixing 5g and 2g Kansui, roll to make noodle strips,
Using the cutting edge angle # 32 (convex width 0.94 mm), Table 1
Irregularities were formed on the noodle band under the conditions shown in. Next, using a cutting edge angle of # 16 (convex width 1.88 mm),
The noodle strings were cut out under the conditions shown in Table 1.

Comparative Example 1 The noodle strips used in the examples were prepared, and then a pair of cutting blades in which the width of the concave portion of the blade was three times the width of the convex portion was used to form the convex portion and the concave portion And facing each other, and both cutting blades were provided with the same spacing as in Example 1, and the noodle strip was passed through this spacing to prepare a noodle strip having a shape as shown in FIG. Then, this noodle strip is cut with a cutting edge angle of # 16.
It was cut out and made into noodle strings.

<Comparative Example 2> The noodle strips used in the examples are extruded from a mold having the same shape as the noodle strips shown in FIG. Corner # 16
It was cut out and made into noodle strings.

<Comparative Example 3> The noodle strips used in the examples were cut out with a cutting edge angle of # 16 installed with no gap between the blades to obtain noodle strips having no irregularities.

In the above Examples and Comparative Examples, the thickness of the noodle strips before the formation of the concavities and convexities and the cutting depth of the concavities after the formation of the concavities and convexities were measured. The results are shown in Table 1. next,
The noodle strings obtained in Examples 1 to 5 and Comparative Examples 1 to 3 were heated to 100 ° C.
After steaming for 3 minutes, attach the seasoning liquid to the noodle string surface, and then
By frying at 45 ° C for 2 minutes and drying,
It was instant fried noodles. After pouring hot water into the instant fried noodles and holding them for 3 minutes, they were eaten by 20 professional panelists,
The presence or absence of restoration unevenness and the texture were evaluated. In addition, the time (minutes) required until the elasticity of each noodle band became uniform was measured.
The results are shown in Table 2.

[0028]

[Table 1]

[0029]

[Table 2]

From the above results, each of the instant fried noodles of the Examples was properly restored in 3 minutes, had uniform elasticity, and had a good texture. Particularly, in the instant fried noodles of Example 1, the noodle strips were not easily torn in the unevenness forming step, and the restorability and texture of the fried noodles were particularly good among the Examples. On the other hand, in the instant fried noodles of Comparative Example 1, only the groove portion was not sufficiently restored even after 3 minutes and uneven restoration occurred. Along with that, the elasticity of the whole noodle band was uneven and the texture was bad. In addition, the instant fried noodles of Comparative Example 2 could not be sufficiently restored within 3 minutes and had a hard texture as a whole. Furthermore, the instant fried noodles of Comparative Example 3 are
Since no unevenness was formed on the noodle strings, the noodle strings could not be sufficiently restored within 3 minutes and the whole had a hard texture.

[Brief description of drawings]

FIG. 1 is an explanatory view showing a noodle band of the present invention.

FIG. 2 is an explanatory view showing a cross section of the noodle strip of the present invention.

FIG. 3 is an explanatory view showing an example of noodle strings of the present invention.

FIG. 4 is an explanatory view showing an example of a step of forming irregularities on a noodle strip according to the present invention.

FIG. 5 is an explanatory view showing a cutting blade used in the step of forming unevenness on the noodle strip of the present invention.

FIG. 6 is an explanatory view showing a conventional noodle band.

FIG. 7 is an explanatory view showing a state of a cross section of a conventional noodle band.

FIG. 8 is an explanatory view showing a conventional noodle band.

FIG. 9 is an explanatory view showing a state of a cross section of a conventional noodle band.

[Explanation of symbols]

 DESCRIPTION OF SYMBOLS 1 noodle strip 2 concave part 3 convex part 4 uneven part side wall 5 noodle band 10a cutting blade 10b cutting blade 16 cutting blade concave part 17 cutting blade convex part 18 spacing between cutting blades 20 noodle string 21 groove 22 flat part 25 noodle string 26 concave part 27 Convex

Claims (2)

[Claims] 1. A noodle having irregularities on both sides, wherein a convex portion is formed on the other surface by the depth of the concave portion on one side, and the side wall of the irregular portion is a cut surface. Noodles with irregularities that are characteristic. 2. A method for producing noodles having irregularities, which comprises sequentially performing the following steps when producing noodles having irregularities on both sides. (1) A step of mixing raw materials mainly composed of cereal flour and rolling the mixture to make noodle strips. (2) The noodle strip is guided between a pair of cutting blades that are positioned so that the convex portion of one cutting blade and the concave portion of the other cutting blade face each other and have a space between the cutting blades. Abut the cutting blade on the noodle band and press while making a cut in the thickness direction of the noodle strip to form concave portions on both sides of the noodle strip, and the noodle dough corresponding to this concave portion is projected on the other surface to form a convex portion. Forming process. (3) A step of cutting the noodle strip.