JPH08131106A - Production of boiled noodles - Google Patents

Abstract

PURPOSE: To obtain boiled noodles dense in the surface, excellent in smoothness and suitable for Japanese noodles, etc., by boiling up a molded dough in a short time, removing water from the surfaces of the boiled noodles and subsequently immersing the treated noodles in water. CONSTITUTION: This method for producing boiled noodles comprises adding water to wheat flour as a main raw material, kneading up the mixture, molding the kneaded product into desired shapes, boiling up the molded products in an extremely short time, preferably for 3-180sec, removing water from the surfaces 1 of the boiled products, and subsequently immersing the water-removed products in water. The products from whose surface 1 the water is removed are preferably sealed together with water in a container or bag.

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 boiled noodles, and more particularly to a method for producing boiled noodles having a dense and smooth surface.

[0002]

2. Description of the Related Art Generally, in order to produce noodles, udon, somen noodles, Chinese noodles, etc. as boiled noodles, water or saline or brine is added to a material mainly composed of wheat flour, and after kneading, it is sufficiently viscous. For example, the dough that has been solidified by producing the dough is formed into a long and narrow linear shape or a desired shape, that is, raw noodles, and this is boiled to obtain a product.

In Japanese Patent No. 1094434, the raw noodles are put in a container and passed through hot water for 30 to 60 seconds to be boiled, then transferred to another container and poured with hot water, and then in a steam sterilization tank. Disclosed is a method for producing boiled noodles in which the noodles are boiled, boiled and cooled.

[0004]

The manufacturing method of the above patent is as follows.
Although this type of boiled noodles is an excellent method of manufacturing, the boiled noodles finished by the method described in the patent are boiled raw noodles prepared by kneading wheat flour with water and then pouring hot water or steaming. In order to sterilize and finally boil it, the surface of the boiled noodle absorbs water and swells, resulting in a rough appearance, so-called rough skin. Therefore, there is a problem that the boiled noodles finished with this have a low commercial value.

In view of the problems of the conventional boiled noodles described above, the object of the present invention is to make the surface of the boiled noodles, which is a finished product, smooth without being rough and rough, and to have a strong product value. It is to provide a method for producing high-boiled noodles.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The method for producing boiled noodles according to the present invention comprises adding water, salt water, brine or the like to wheat flour or other raw material,
After thoroughly kneading and forming a dough in a desired shape, that is, raw noodles, boil first for a very short time, for example, for about 3 to 180 seconds, depending on the size of the dough, for example, the thickness,
Next, moisture is removed from the surface of the dough by drying or dehydrating for about 1 to 120 minutes, and the partially dried dough is soaked in water or sealed in a container or bag with water.

According to the method of the present invention, it is particularly preferable to add water, salt water or brine to raw materials such as wheat flour, knead the mixture, and then cut the noodles into a desired shape, for example, by cutting them into strips. There is no difference from the conventional method.

The raw noodles are treated for a very short time, for example, about 30 minutes.
When boiled for less than a second, as shown in FIG. 1, the starch in the surface layer 1 portion of the dough is gelatinized, but the inside 2 portion thereof maintains the state of β starch, and the water content of the surface layer 1 is maintained. The amount is much larger than the water content in the inner part 2.

Therefore, at least the surface water is removed by subjecting this to natural drying, forced drying or dehydration treatment. By this treatment, a part of the water content of the surface layer 1 evaporates, and the water content of the surface layer 1 penetrates into the inside 2 of the β-starch state, and the water content of the surface layer 1 and the water content of the inside 2 are averaged.
Therefore, the surface layer 1 of the boiled noodles that has been boiled is homogeneous with the inside 2 and can maintain a smooth surface without swelling.

Therefore, after that, if this is soaked in water or enclosed in a container or bag together with water to make a boiled noodle product, the surface layer 1 and the interior 2 are maintained in a homogenized state, and a rough skin condition is obtained. It does not exhibit any of the following and has an extremely excellent texture.

The method of the present invention can be applied not only to the production of noodles, but also to the production of products of this kind, which are mainly made of, for example, gyoza skin and wheat flour.

[Brief description of drawings]

FIG. 1 is a schematic view showing an enlarged cross section of one of the noodles for explaining the method for producing noodles of the present invention.

[Explanation of symbols]

 1 surface layer 2 inside

Claims (3)

[Claims] 1. A method for producing boiled noodles in which raw noodles obtained by adding water to wheat flour as a main raw material and kneaded and kneaded into a desired shape and then boiled into a product are used for a very short period of time. A method for producing boiled noodles, which comprises boiling, removing water from the surface of the boiled dough, and soaking the water-removed dough in water. 2. The boiled time of the molded dough is about 3 to 180 seconds depending on the size of the dough.
The method described in. 3. A method according to claim 1, comprising encapsulating the dough whose surface has been dewatered with water in a container or bag.