JPH10248510A - Manufacture of dried three-layer noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain dry noodles capable of demonstrating firm, fully elastic and smooth texture by deaerating inner layer dough and/or outer layer dough under the reduced pressure, molding it and then compounding it. SOLUTION: The dry noodles include the noodle kinds of buckwheat noodles, Japanese vermicelli, iced noodles, wheat noodles, flattened noodles, Chinese noodles, instant dried noodles and pasta kinds such as spaghetti or the like. In the manufacture of three-layer noodles, the dough prepared by kneading water and raw material components is turned to a noodle band provided with appropriate thickness by applying it to a vacuum noodle band machine, deaerating it and rolling it for instance, and then, is turned to the three-layer noodle band of an outer layer/an inner layer/the outer layer by using a compounding machine. It is preferable to set the degree of pressure reduction in the case of deaerating it to 560-0mmHg. Also, it is preferable to provide a difference in protein contents in the inner layer dough and the outer layer dough and raise the protein content of the inner layer dough generally. Also, an unsaturated fatty acid can be added to the outer layer dough.

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 dry noodles, and more particularly, to a dry noodle of three-layer noodles having a three-layer structure, having a stiff, elastic texture and a smooth texture. And a method for producing the same.

[0002]

2. Description of the Related Art When noodles such as noodles such as soba and udon are dried noodles, the texture tends to be harder than that of raw noodles, and the texture of the noodles is poor. Various studies have been made on the improvement of the noodle quality of such noodles. Conventionally, in the production of single-layer noodles, a method of kneading a raw material under reduced pressure and incorporating fats and oils and lipase in the raw material (Japanese Patent Laid-Open No. 6-113771), an unsaturated fatty acid, an emulsifier And the application of an antioxidant (JP-A-50-49449). Further, in the production of multilayer noodles, it has been proposed to make the protein content of the inner layer relatively large as compared with the outer layer of the noodle strings (Japanese Patent Application Laid-Open No. 54-92646). However, it has not been possible to produce dry noodles that can exhibit satisfactory elasticity and smooth texture.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing dry noodles which is stiff, has a high elasticity, and can exhibit a smooth texture.

[0004]

Means for Solving the Problems The present inventors have conducted intensive studies in order to achieve the above object, and as a result, when producing three-layered noodles, the inner layer dough and / or the outer layer dough were reduced under reduced pressure. It has been found that dry noodles having firmness and smooth texture can be obtained by degassing, and the present invention has been completed. Accordingly, the present invention relates to a method for producing dry noodles of three-layer noodles, which comprises deaeration, shaping and then compounding the inner layer dough and / or the outer layer dough under reduced pressure. In a preferred embodiment of the present invention, it is further possible to provide a difference in the protein content between the inner layer dough and the outer layer dough and / or to add unsaturated fatty acids to the outer layer dough.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, the present invention will be described in detail.
In the present invention, dry noodles, soba, fine noodles, cold wheat, udon,
It includes noodles such as pasta such as kishimen, Chinese noodles, instant dried noodles, and spaghetti. In the production of three-layered noodles, raw flour such as commonly used flour, buckwheat flour, and other components such as salt (starch, pigment, vital gluten, fats and oils) are appropriately selected according to the type of noodles, They can be used in appropriate amounts. Normal noodle-making methods and noodle-making equipment can be adopted, but in the present invention, dough made by kneading water and raw material components is degassed by, for example, a vacuum noodle band machine, and is appropriately rolled. A noodle belt having a thickness is formed, and then a three-layer noodle belt of outer layer / inner layer / outer layer is formed using a multifunction machine. The degree of decompression at the time of degassing is suitably from 560 mmHg to 0 mmHg, more preferably from 260 to 20 mmHg, when expressed in absolute pressure. 560
If the pressure is higher than mmHg, deaeration will be insufficient and the noodles will not be tight and have poor smoothness. The deaeration time varies depending on the degree of pressure reduction, but is about 2 to 10 minutes. In the present invention, only the outer layer fabric, the inner layer fabric alone, or both the outer layer fabric and the inner layer fabric may be degassed. Above all, it is preferable to degas both the outer layer fabric and the inner layer fabric. Further, different decompression conditions may be employed for the outer layer fabric and the inner layer fabric.

In the present invention, a difference can be made in the protein content between the inner layer fabric and the outer layer fabric. Thereby, the noodles can have a more elastic texture. When providing the difference, either the protein content of the inner layer fabric or the protein content of the outer layer fabric may be increased, but it is generally preferable to increase the protein content of the inner layer fabric. Usually, the protein content (%) of the inner layer fabric is increased by about 2 to 15%, more preferably about 4 to 15%, as compared with that of the outer layer fabric. Specifically, as a means of giving a difference in the protein content between the inner dough and the outer dough, using strong flour or semi-strong flour for the inner dough, and using a medium flour or a light flour for the outer dough, Alternatively, active gluten may be added to the inner dough and starch may be added to the outer dough for adjustment. For example, in the compounding of the outer layer dough, the flour (protein content 8.
6%) When 70 parts by weight of starch, 30 parts by weight of starch, 3 parts by weight of salt and 40 parts by weight of water are used, the protein content (%) in the outer layer dough is calculated as (70 × 8.6) / (100 + 3 + 40). A value of 4.2% is obtained. Therefore, in this case, it is desirable to use an inner dough having a protein content of about 6.2 to 19.2%.

[0007] As another adjustment of the noodle quality of the dough, a thickener is added to the inner dough to make the noodle hard, or the amount of water added in the production of the inner dough and the outer dough is, for example, about 2 to 7%. Providing a difference. In addition, a thickener may be added to adjust the amount of water. Further, by adding unsaturated fatty acids to the outer layer dough, a more crisp texture can be obtained. The amount of addition is suitably about 0.2 to 3% by weight based on the weight of raw material powder such as flour used for preparing the outer layer dough. Specific examples of unsaturated fatty acids that can be used include oleic acid, linoleic acid, linolenic acid, and the like. In the method of the present invention, the thickness of the outer layer noodle band and the inner layer noodle band at the time of compounding is 1: (1 to 1) in a ratio of outer layer: inner layer: outer layer.
5): 1 is generally preferable, and especially for thick noodles such as udon, the ratio is preferably 1: (1-3): 1.

[0008] In the method of the present invention, after compounding into a three-layer noodle belt, it is adjusted to an appropriate final noodle belt thickness, and then as a noodle band,
Can be dried. Drying for producing dry noodles can be performed according to a conventional method. For example, the following drying step can be used in the present invention. Drying process for thick noodles (udon) Temperature Humidity Time Preliminary drying 26 ℃ 60% 30min Main drying 40 ℃ 75% 9 hours Cooling 40 ℃ → 26 ℃ 75% → 60% 3 hours ─────────場合Drying process for fine materials (slight noodles) Temperature Humidity Time Pre-drying 26 ℃ 60% 20min Main drying 40 ℃ 75% 5 hours 30 Min Cooling 40 ℃ → 26 ℃ 75% → 60% 3 hours 製造 Produced by the method of the present invention The dried three-layer noodles can be boiled and eaten according to a conventional method.

[0009]

The dry noodles produced by the method of the present invention
It has moderate hardness when boiled and is excellent in texture such as smoothness, elasticity and stickiness.

Hereinafter, the present invention will be described with reference to Examples and Comparative Examples, but the present invention is not limited to these descriptions. Examples 1 to 3 and Comparative Example 1 Production of dry noodles of three layers of udon

Example 1 In the production of a three-layer noodle strip, only the inner layer dough was degassed under reduced pressure to produce udon. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was deaerated with a vacuum noodle band machine at 20 mmHg (absolute pressure, the same applies hereinafter) for 4 minutes to form a noodle band, and then combined once. Mixing was performed for 10 minutes with the above-mentioned composition, and thereafter, shaping was performed, and composite was performed once. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out with a cutting edge of No. 12, and dried according to the drying conditions of the udon.

[0011]

Example 2 In the production of a three-layer noodle belt, only the outer layer dough was degassed under reduced pressure to produce udon. Mixing was performed for 10 minutes with the above-mentioned composition, and thereafter, shaping was performed and composite was performed once. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out at the 12th corner, and dried as in Example 1.

[0012]

Example 3 In the production of a three-layer noodle belt, both the inner layer dough and the outer layer dough were degassed under reduced pressure to produce udon. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out at the 12th corner, and dried as in Example 1.

[0013]

Comparative Example 1 In the production of a three-layer noodle strip, udon was produced without degassing under reduced pressure. Mixing was performed for 10 minutes with the above-mentioned composition, and thereafter, shaping was performed and composite was performed once. Mixing was performed for 10 minutes with the above-mentioned composition, and thereafter, shaping was performed and composite was performed once. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out at the 12th corner, and dried as in Example 1.

The dry noodles produced in Examples 1 to 3 and Comparative Example 1 were boiled for 15 minutes, and subjected to a sensory test for smoothness, elasticity, hardness, and stickiness by 10 panelists for comprehensive evaluation. . The results are summarized in Table 1 below.

[0015]

[Table 1] Item Example 1 Example 2 Example 3 Comparative Example 1 Smoothness ◎ ◎ △ Elasticity ◎ ○ ○ △ Hardness ○ ○ ○ △ Stickiness ◎ ○ ○ △ Overall ◎ ○ ○ △ ────────────────────────── ◎ ◎: Very good ○: Good △: Normal ×: Poor

Examples 4 to 7 and Comparative Example 2 Dry noodles of three layers of udon were produced by providing a difference in the protein content between the inner layer dough and the outer layer dough.

Example 4 About 2% of protein content of inner layer dough and outer layer dough
Preparation of inner layer noodle belt Formulation Semi-strong flour (protein content: 11.0%) 100 parts by weight Salt 3 parts by weight Water 37 parts by weight Mixing is performed for 10 minutes with the above composition, and the resulting dough is evacuated. After deaeration with a noodle band machine at 20 mmHg for 4 minutes to form a noodle band, composite was performed once. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out at the 12th corner, and dried as in Example 1.

[0017]

[Example 5] The protein content of the inner layer dough and the outer layer dough was about 4%.
Preparation of noodle belt for inner layer Combination Strong flour (protein content: 12.1%) 100 parts by weight Salt 3 parts by weight Water 37 parts by weight Mixing is performed for 10 minutes with the above composition, and the resulting dough is vacuum noodles. After deaeration with a band machine at 20 mmHg for 4 minutes to form a noodle band, one composite was performed. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out at the 12th corner, and dried as in Example 1.

[0018]

Embodiment 6 The protein content of the inner layer dough and the outer layer dough was about 10%.
% Difference Preparation of noodle band for inner layer Blending Strong flour (protein content: 14.3%) 100 parts by weight Vital gluten 5 parts by weight Salt 3 parts by weight Water 37 parts by weight The resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band, and a single composite was performed. In the above composition, mixing was performed for 10 minutes, and the resulting dough was degassed with a vacuum noodle band machine at 20 mmHg to form a noodle band.
One composite was performed. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out at the 12th corner, and dried as in Example 1.

[0019]

[Example 7] About 1% of protein content of inner layer dough and outer layer dough
Preparation of inner layer noodle belt Formulation Medium strength flour (protein content: 8.6%) 100 parts by weight Salt 3 parts by weight Water 37 parts by weight After deaeration with a vacuum noodle band machine at 20 mmHg for 4 minutes to form a noodle band, composite was performed once. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out at the 12th corner, and dried as in Example 1.

[0020]

[Comparative Example 2] Approximately 4% of the protein content of the inner fabric and the outer fabric
In this manner, three layers of udon dry noodles were produced without degassing under reduced pressure. Preparation of Noodle Belt for Inner Layer Combination Strong flour (protein content: 12.1%) 100 parts by weight Salt 3 parts by weight Water 37 parts by weight With the above composition, mixing was performed for 10 minutes, and then shaping and compounding were performed once. Mixing was performed for 10 minutes with the above-mentioned composition, and thereafter, shaping and compounding were performed once. The noodle belt is rolled so that the thickness ratio (inner layer: outer layer) = 2: 1 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out at the 12th corner, and dried as in Example 1.

The dry noodles produced in Examples 4 to 7 and Comparative Examples 1 and 2 were boiled for 15 minutes, and subjected to a sensory test for smoothness, elasticity, hardness and stickiness by 10 panelists. evaluated. The results are summarized in Table 2 below.

[0022]

[Table 2] ──────────────────────────────────── Item Example 4 Example 5 Example 6 Example 7 Example 7 Comparative Example 1 Comparative Example 2 Smoothness ◎ ◎ + ◎ + ○ △ △ Elasticity ◎ ◎ + ◎ + ○ △ ○ Hardness ○ ◎ + ◎ + ○ △ △ Stickiness ○ ◎ + ◎ + ○ △ ○ Overall ◎ ◎ + ◎ + ○ △ △ ─── ───────────────────────────────── ◎ +: Very good ◎: Good ○: Somewhat good △: Normal × : Inferior

[0023]

Example 8 Udon was produced by adding and mixing unsaturated fatty acids to the outer layer dough. 1000 g of flour was put into the mixer. 30 g of common salt was dissolved in water, and then linoleic acid was added to the water, stirred well, and mixed with the medium flour in the mixer. Mixing 1
0 minutes later, the dough is passed through a vacuum noodle band machine at 20 mmHg for 4 minutes.
After degassing for a minute to form a noodle band, one composite was performed. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. The noodle belt is rolled so as to have a thickness ratio (outer layer: inner layer) of 1: 4 to form a three-layer noodle belt of outer layer / inner layer / outer layer.
It was adjusted to 6 mm, cut out with a twelfth cutting edge, and dried as in Example 1. A three-layer noodle udon dry noodle was produced in the same manner as in Example 8 without blending linoleic acid into the outer layer dough. When this dry noodle and the dry noodle obtained in Example 8 were boiled in the same manner and compared in texture, the noodle of Example 8 was smoother,
Better in elasticity, hardness and stickiness.

[0024]

Example 9 Production of fine noodles 1000 g of flour was put into the mixer. 30 g of common salt was dissolved in water, and then linoleic acid was added to the water, stirred well, and mixed with the medium flour in the mixer. Mixing 1
0 minutes later, the dough is placed on a vacuum noodle band machine, and 4 mm at 20 mmHg.
After degassing for a minute to form a noodle band, one composite was performed. Mixing was performed for 10 minutes with the above-mentioned composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. The noodle belt is rolled so as to have a thickness ratio (outer layer: inner layer) of 1: 4 to form a three-layer noodle band of outer layer / inner layer / outer layer.
It was adjusted to 2 mm, cut out at a cutting edge of No. 24, and dried in the drying step described above.

[0025]

[Comparative Example 3] Mixing is performed for 10 minutes with the above composition, and then shaping, compounding, and rolling, adjusting the final noodle belt thickness to 1.2 mm, and cutting blade 2
It was cut out at the fourth corner and dried in the same manner as in Example 9.

The noodles produced in Example 9 and Comparative Example 3 were
The mixture was boiled for 30 minutes and evaluated by a panel of 10 panelists for sensory tests for texture such as smoothness, elasticity, hardness and stickiness. The results are shown in Table 3 below.

[0027]

[Table 3] ───────────────────── Item Example 9 Comparative Example 3 Smoothness ◎ △ Elasticity ◎ △ Hardness ◎ △ Stickiness ◎ △ Overall ◎ △ ─ ◎ ◎: Very good ○: Good △: Normal ×: Poor

[0028]

Example 10: Manufacture of instant dried noodles (with Kansai) Mixing was performed for 10 minutes with the above composition, and the resulting dough was degassed at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band. Preparation of Noodle Belt for Outer Layer Blending Semi-strong powder (protein content: 10.5%) 60 parts by weight Starch 40 parts by weight Salt 1.5 parts by weight Kansai 0.2 parts by weight Water 42 parts by weight Mixing is performed for 10 minutes with the above composition. The resulting dough was evacuated at 20 mmHg for 4 minutes using a vacuum noodle band machine to form a noodle band, and then a single composite was performed. The noodle belt is rolled so that the thickness ratio (outer layer: inner layer) = 1: 2 to form a three-layer noodle belt of outer layer / inner layer / outer layer, and the final noodle belt thickness is 1.
It was adjusted to 0 mm, cut out with a No. 20 cutting edge, and the noodle strings were cut to an appropriate length. Thereafter, the noodle strings were steamed (1.5 minutes at 100 ° C.), fried in oil (1.5 minutes at 140 ° C.), and cooled.

[0029]

[Comparative Example 4] Production of instant dried noodles (containing Kansai) Semi-strong powder (protein content: 10.5%) 70 parts by weight Starch 30 parts by weight Salt 1.5 parts by weight Kansai 0.3 parts by weight Water 40 parts by weight Mixing is performed for 10 minutes, then shaping, compounding and rolling. After adjusting the final noodle belt thickness to 1.0 mm, the cutting blade 2
It was cut out at the 0th corner and cut to an appropriate length. afterwards,
The noodle strings were steamed (at 100 ° C. for 1.5 minutes), fried in oil (at 140 ° C. for 1.5 minutes), and cooled.

The instant dried noodles produced in Example 10 and Comparative Example 4 were boiled for 3 minutes, and evaluated by a panel of 10 panelists for their texture, smoothness, elasticity, hardness and stickiness. The results are shown in Table 4 below.

[0031]

[Table 4] ───────────────────── Item Example 10 Comparative Example 4 Smoothness ◎ △ Elasticity ◎ △ Hardness ◎ ○ Stickiness ◎ ○ Overall ◎ △ ─ ◎ ◎: Very good ○: Good △: Normal ×: Poor

Claims (4)

[Claims] 1. A method for producing dry noodles of three-layered noodles, comprising degassing, shaping and then compounding the inner layer dough and / or the outer layer dough under reduced pressure. 2. The method according to claim 1, wherein there is a difference in the protein content between the inner fabric and the outer fabric. 3. The method according to claim 2, wherein the protein content of the inner layer fabric is higher than the protein content of the outer layer fabric. 4. The method according to claim 1, wherein unsaturated fatty acids are added to the outer dough.