JPH0851945A - Dried noodle and manufacture - Google Patents

Abstract

PURPOSE:To provide a process for easily manufacturing dried noodles capable of easily being cooked and giving cooked noodles having excellent taste and palatability. CONSTITUTION:Bulky dried noodles consist of a group of noodle strings having a specified length and dried in a folded state. The dried noodles are manufactured as follows. Powder of the same component as the noodle strings is adhered on the surface of raw noodles as dusting powder and the raw noodle strings which is cut in a specified length ate made to be formable state by semi-drying it without gelatinization. Subsequently, the semi-dried noodle strings are subdivided into portions of a specified amount and a group of the subdivided noodle strings are folded. These are further dried to obtain non-gelatinized dry noodles.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to dry noodles and a method for producing the same, and more particularly to dry noodles which are dried in a folded state of a noodle string group and have a high bulk, and a method for producing the same.

[0002]

2. Description of the Related Art Conventionally, dry noodles such as buckwheat noodles are sold by bundling linear dry noodle strings. For this reason, when boiling dry noodles at home, it is necessary to prepare a sufficient amount of boiling water in a pan of a size that allows the amount of dry noodles to be eaten at one time. However, with the recent trend toward nuclear families and the like, the number of households that can prepare hot pots in which dried noodles are sufficiently immersed is decreasing. Furthermore, there is the troublesomeness of dividing the amount of dry noodles to be eaten at once from a bundle of dry noodles. For this reason,
In Japanese Patent Publication No. 84, the raw noodles are semi-dried while heat is applied to the surface of the raw noodles to make the raw noodles semi-dried, and then the semi-dried noodles which are divided into a predetermined amount and dried are bulky and It is proposed that subdivided dry noodles be obtained.

[0003]

Since the dry noodles are subdivided, it is possible to omit the labor of subdividing the dry noodles into a quantity that can be eaten at one time from the bundle of dry noodles. Moreover,
Since the noodle strings are folded and bulky, dry noodles can be boiled easily even in a small pot. However, when the dried noodles are boiled, the boiled noodles tend to be soft, resulting in poor texture and the like. In particular, for buckwheat noodles, boiled buckwheat noodles tend to have poor texture and flavor. Therefore, the inventor of the present invention, after semi-drying the raw noodles without heating the surface of the raw noodles to gelatinize, then dried the dried noodles by dividing the semi-dried noodles into a predetermined amount. Attempts were made to produce it, but it was found that raw noodle strings tend to fuse together during the production process and industrially difficult to produce dry noodles. Therefore, an object of the present invention is to provide a dry noodle that can be easily boiled and has a good flavor and texture of the boiled noodle, and a method for producing dry noodle that can easily produce the dry noodle. .

[0004]

Means for Solving the Problems As a result of studies to achieve the above-mentioned object, the present inventor has found that a powder having the same components as the powder forming the noodle strings is attached to the raw noodle strings as a dusting powder. The inventors have found that it is possible to prevent fusion between raw noodle strings in the drying step, and arrived at the present invention. That is, the present invention is
In a bulky dry noodle, which is composed of a noodle strip group composed of dried noodle strips cut into a predetermined length and folded, each of the noodle strips is dried in a non-alpha state, and The dry noodles are characterized in that powders having the same components as the powders forming the noodle strings are attached to the surface of each noodle string as dusts. Further, the present invention comprises a noodle string group constituted by noodle strings dried in a state of being cut into a predetermined length and folded, and in the production of bulky dry noodles, a powder for forming the noodle strings, and Powder of the same component is attached to the surface as dust, and raw noodles cut into a predetermined length can be shaped by semi-drying without gelatinization, and then semi-dried noodles divided into predetermined amounts. A method for producing dry noodles, comprising folding a noodle band group consisting of lines and then drying the semi-dried noodle strings to obtain dry noodles in a non-alpha state.

In the present invention having such a constitution, by using raw noodles as raw noodles and using buckwheat flour as the flour, it is possible to improve the flavor and texture of the boiled noodles. The flavor of soba hot water is also good. Further, by performing the drying of the raw noodle strings in at least three stages, it is possible to further prevent the powder from falling off of the powder adhered to the surface of the raw noodle strings in the drying step.

[0006]

Effect of the Invention According to the present invention, fusion between raw noodle strings in the drying step or the like can be prevented by the powder attached to the surface of the raw noodle strings. It is possible to obtain bulky dry noodles in which uniform noodle strings in a non-alpha state are folded, without the need to do so. Moreover, since the raw noodles to which the flour is attached is also dried at least twice, it is possible to prevent the flour from falling off the raw noodles. The dried noodles thus obtained are subdivided in advance, and since the cross-sectional direction and axial direction of the noodle strings are both uniform, they can be boiled evenly in a small pot, and the flavor of boiled noodles It is possible to improve the texture and texture.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The dry noodles of the present invention are bulky dry noodles consisting of a noodle band group composed of noodle strings which are cut to a predetermined length and dried in a folded state. Such dry noodles can be suitably applied to buckwheat noodles made from buckwheat flour, but can also be applied to noodles made from wheat flour for noodles and cold wheat. As described above, since the subdivided noodle strings are folded and dried, voids are formed between the noodle strings, and the dry noodles are bulky. Therefore, when boiling dry noodles, the noodle strings can be sufficiently dipped in a small amount of hot water, and the noodles can be boiled in a short time.

[0008] In the present invention, it is important that the noodle strings constituting such dry noodles are in a non-alpha state and that the flour is attached to the surface of the noodle strings. Here, in the case where the vicinity of the surface of the noodle strings is gelatinized, the noodles obtained by boiling dry noodles are:
It tends to be soft and have poor texture and the like. In particular, soba noodles tend to have poor texture and flavor.
It is considered that this is because the structure of the noodle strings constituting the dry noodles has a non-uniform structure in the cross-sectional direction. In addition, the powder attached to the surface of the dried noodle band is a powder having the same component as the powder forming the noodle band. Of these, the powder prevents fusion between the noodle strings in the process of producing dry noodles, as described later. still,
When the noodle strips are buckwheat noodles, by using buckwheat flour as the flour, when the dried noodles are boiled, soba hot water having a good flavor can be obtained.

The dry noodles of the present invention can be shaped by semi-drying the raw noodles on the surface of which the powders having the same components as the powders forming the raw noodles adheres as dusts without gelatinization. It can be obtained by folding a semi-dried noodle strip cut into a predetermined length and subdivided into a predetermined amount, and further drying the semi-dried noodle strip into a non-gelatinized dry noodle. In this method for producing dry noodles, raw noodle strings are obtained by kneading buckwheat flour or wheat flour with water, aging and rolling the noodle strips, and then cutting the noodle strips linearly with a pair of roll cutting blades or the like. And mold. In addition, the powder may be directly sprayed on the obtained raw noodle strings by a commercially available powder spreader, or may be sprayed on the noodle strips before being cut into raw noodle strings. Of these, the powder can prevent fusion between the raw noodle strings during the production of dry noodles. In addition, it is preferable to preliminarily adjust the water content of the flour to 14 to 18% in order to prevent the powder from falling during the manufacturing process of dry noodles.

A raw noodle band group consisting of raw noodle strings attached with powder and cut to a predetermined length is dried in a state in which the raw noodle strings are subdivided into about one person, and a halfway portion is hung on a metal rod. Move to. In the drying step, first, raw noodle strings having a moisture content of about 35% are semi-dried to a moisture content of about 28 to 31%. In this semi-drying step, it is preferable to dry the raw noodle strings to a semi-dry state in two steps. In the first stage of the semi-drying process, the temperature is 15 to 19 ° C and the humidity is 70 to 70 ° C.
The raw noodle string group hung on the stick is retained in the first drying chamber maintained at 75% for about 30 minutes. The air in the first drying chamber is preferably agitated by a fan or the like. After passing through such a first drying chamber, the water content is 30 to 3
The noodle band group dried to about 3% enters the second drying chamber where the temperature is maintained at 15 to 19 ° C. and the humidity is 60 to 65%, and the noodle band group is retained for about 30 minutes. It is preferable that the air in the second drying chamber is also stirred by a fan or the like.

The noodle string group that has passed through the first drying chamber and the second drying chamber and is in a semi-dried state is folded while being hung on a stick body in a container or the like having good air permeability. The noodle string group can be folded by moving the stick. Further, since the noodle strings in a semi-dried state have a certain degree of flexibility and shape retention, when the noodle strings are folded, there is a space between the noodle strings without breaking or breaking. Can be formed. The noodle strings may be folded once or plural times depending on the length of the noodle strings hung on the stick. The noodle strings folded in this way come into contact with each other, but since the flour is attached to each noodle string, the noodle strings do not heat to the surface layer of the noodle strings and are not gelatinized. Can be prevented from fusing.

Next, the noodle band group folded in a container having good air permeability is subjected to the third drying step with the rod inserted, and the moisture content of the noodle band is 13.5% or less. To be dried. The drying in the third stage can be performed in a third drying chamber provided with a fan and a dehumidifier whose blown air volume can be adjusted. As the amount of air blown from the fan increases, the amount of air circulating in the third drying chamber increases,
Moisture in the third drying chamber can be dehumidified with a dehumidifier.
It is preferable that the drying in the third drying chamber is performed by adjusting the temperature from about 20 to 25 ° C. and adjusting the air volume from the fan in about four stages. In the first-stage drying, the air volume from the fan is maximized, and after the moisture from the noodle strings is forced out,
It is preferable to gradually reduce the air volume to stabilize the water content of the noodle strings. The noodle strings dried to a water content of 13.5% or less are solidified in a state in which a space is formed between the noodle strings without fusion of the noodle strings. The solid noodle strings are pulled out from the sticks and packaged. By gradually drying the raw noodle strings in this way, it is possible to reduce the loss of the powder adhered to the raw noodle strings, and effectively prevent fusion between the noodle strings forming the noodle string group. it can. Therefore, it is not necessary to heat the raw noodle strings to gelatinize the surface layer of the noodle strings to prevent fusion of the noodle strings with each other, and the cross-sectional direction and the axial direction both have a uniform structure and non-gelatinized noodles. It is possible to obtain dry noodles in which a noodle string group composed of lines is folded.

[0013]

EXAMPLES The present invention will be described in more detail by way of examples. Example 1 A blended powder (30 to 100% buckwheat flour) prepared by mixing a predetermined amount of buckwheat flour and wheat flour was added, and the blended powder was mixed with 30.
Add about 40% by weight of water and mix for 15 to 20 minutes to form a smashed state. After maturing for 30 minutes in a smashed state, it is formed into a strip-shaped noodle strip. Buckwheat flour was sprayed on one side of this noodle strip as a flour with a spreader. Of these, the buckwheat flour used as the flour is a blend of buckwheat seed inner layer powder and middle layer powder, and is adjusted so that the water content is 14 to 18%. In this way, the noodle band to which the flour is adhered is cut into noodle strings by the cutting blade, further cut into a predetermined length and subdivided, and then hung on the stick. The water content of the noodle strings at this time was 35%. The buckwheat flour used for the flour may be only the inner layer flour of buckwheat seeds.

The noodle strings hung on the sticks are transferred to a drying step and dried in three steps. First, in the first stage, the rod was hung on the first drying chamber in which the temperature was maintained at 15 to 19 ° C. and the humidity was maintained at 70 to 75%, and the air was constantly stirred by the fan provided at the upper part. The noodle strings were allowed to stay for about 30 minutes. The noodle strings that passed through the first drying chamber had a moisture content of 30 to 33%. Further, the noodle strings that have passed through the first drying chamber are transferred to the second stage of drying. In this second stage, the noodles are hung on a stick in a second drying chamber in which the temperature is kept at 15 to 19 ° C. and the humidity is kept at 60 to 65%, and the air is constantly stirred by the fan provided above. The wire was allowed to dwell for about 30 minutes. The noodle strings that passed through the first drying chamber had a moisture content of 28 to 29%.

The noodle strings in the semi-dried state, which had been dried in the second stage, were folded in two on a breathable container by moving a stick. When the noodle strings were folded in two, the noodle strings came into contact with each other, but the noodle strings did not fuse together. This is because the powder is attached to the surface of the noodle strings to prevent fusion between the noodle strings. In addition, since the noodle strings in a semi-dried state have a certain degree of flexibility, the noodle strings do not break when the noodle strings are folded in two. In addition, after the noodle strips were folded in two on the container, the sticks were still inserted in the noodle strips.

The container on which the group of noodle strings folded with the rod inserted was placed in the container was left in the third drying chamber for 35 hours in order to perform the third stage drying of the noodle strings. This third
In the drying chamber, a dehumidifier and a fan capable of adjusting the wind strength in five stages are provided, and the temperature is maintained at 20 to 25 ° C. In the drying of the third stage, drying was performed in four stages.
First, in the first stage, in order to release the moisture in the noodle strings as much as possible, the maximum amount of air from the fan was set to 5, and the amount of dehumidification by the dehumidifier was increased. The first stage of drying in this state is
I went for 3 hours. Next, in order to stabilize the water content of the noodle strings,
In the second to fourth stages of drying, as shown in Table 1 below,
The amount of air from the fan was gradually reduced to perform drying. Table 1 also shows the time required for each stage.

[0017]

[Table 1] Incidentally, the humidity in the third drying chamber in which the first-stage drying is performed is about 75%, and the humidity in the third drying chamber in which the second-fourth drying is performed is around 60%. . The noodle strings that have passed through the third drying chamber have a moisture content of 13.5%.
The noodles were soba dry noodles that were solidified in a state in which a space portion was formed between the noodle strings without being fused to each other.
In addition, in the manufacturing process of dry noodles, let alone the whole noodles,
Since the heat that partially becomes alpha is not applied,
The obtained dry noodles are in a non-alpha state and have a uniform structure in the cross-sectional direction and axial direction of the noodle strings. The buckwheat noodles of this example were packaged after the sticks inserted in the noodle band group were pulled out.

Example 2 The buckwheat noodles obtained in Example 1 were boiled using a pot at home. This pot is a pot that is used at home, and in a commercially available linear dry noodle strip, a part of the dry noodle strip projects outward from the boiling water boiled in the pan. In this respect, the dried noodles obtained in Example 1 were completely submerged in boiling water in a pan and a space was formed between the dried noodle strings, so that the hot water and dried noodle strings were sufficiently contacted with each other. , Can be boiled in a short time. The boiled buckwheat exhibited the soybean flavor and aroma sufficiently and had a good texture. In addition, since the dried noodles themselves and their flour were dissolved in the hot water in the pot, it was deliciously drinkable as soba hot water.

Comparative Example The same procedure as in Example 1 was carried out, except that buckwheat flour was not sprayed on one surface of the noodle strip as buckwheat flour. However, after the noodle band group consisting of semi-dried noodle strings is folded in two, fusion of the noodle strings frequently occurs in the drying step, resulting in a significantly high defective product ratio in the finally obtained dry noodles. It is something that cannot be adopted. Moreover, even when the good dry noodles were boiled, the soba water was watery and could not be tasted at all.

[0020]

EFFECTS OF THE INVENTION According to the present invention, it is possible to easily obtain dry noodles composed of a noodle band group composed of non-gelatinized noodle strings having a uniform cross-sectional direction and axial direction and being folded. Therefore, the dried noodles can be boiled uniformly in a small household pot, and the flavor and texture of the boiled noodles can be improved.

Claims (5)

[Claims] 1. A bulky dry noodle comprising a noodle string group composed of dried noodle strings cut into a predetermined length and folded, wherein each of the noodle strings is dried in a non-alpha state. In addition, the dry noodles are characterized in that powder of the same component as the powder forming the noodle strips is attached to the surface of each noodle strip as dust powder. 2. The dry noodles according to claim 1, wherein the noodle strings are buckwheat noodle strings, and the flour is buckwheat flour. 3. When producing bulky dry noodles, which is composed of a noodle strip group composed of dried noodle strips cut into a predetermined length and folded, the same as the flour forming the noodle strips. Powder of the component is attached to the surface as dust, and raw noodles cut into a predetermined length can be shaped by semi-drying without gelatinization, and then divided into a predetermined amount of semi-dried noodles A method for producing dry noodles, comprising the step of folding a noodle string group consisting of the above and then drying the semi-dried noodle strings to obtain dry noodles in a non-alpha state. 4. The method for producing dry noodles according to claim 3, wherein the raw noodles are raw noodles and buckwheat flour is used as the flour. 5. The method for producing dry noodles according to claim 3 or 4, wherein the raw noodle strings are dried stepwise in at least three stages.