JPH1056996A - Preparation of hand-made chinese noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a process for the preparation of hand-made Chinese noodles to form a sufficiently thin noodle strings without causing the breakage of the strings in hand-drawing process and giving soft springiness, palatability, smoothness to the throat, etc. SOLUTION: This production process comprises a step to prepare two or more kinds of noodle dough by kneading two or more kinds of mixtures each containing a main raw material composed mainly of wheat flour, an alkaline agent and gliadin and giving noodles having different hardness, a stage to form noodle strings from the noodle dough in such a manner as to position the noodle dough giving harder noodle at the core part, a step to form thin noodle strings from the noodle strings by conventional hand-drawing noodle preparation process and a step to boil the thin noodle strings in water and cool the product with water.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a new hand-rolled Chinese noodle.

[0002]

2. Description of the Related Art Since ancient times, in China, noodle strings have been stretched many times by human hands to make hand-rolled Chinese noodles. In such a method, if an alkali agent such as brackish water is added to the raw material of the noodle string, it is broken in the middle of the stretching process, so that the brackish water adheres to the surface of the noodle string in the middle of the stretching process, It has been practiced to attach Chinese brine to the surface of the obtained hand-rolled noodles to make them look like Chinese noodles.

On the other hand, as a method of industrially producing hand-rolled noodles, noodle dough is rolled over time, stretched and twisted, and one thin noodle is prepared by allowing a sufficient aging time for each process. A method for finishing noodle strings is known. Hand-rolled noodles obtained by such a method are limited to light noodles and udon, and have not been obtained from Chinese noodles. This is attributable to the fact that Chinese noodles differ from plain noodles and udon in that brine is added as an alkaline agent to the raw materials.

[0004] That is, the addition of brine to wheat flour can cause yellowing due to alkalinity, a unique alkaline flavor and texture, while at the same time inducing astringent action on gluten in the flour. The gluten does not dissolve in saline added as a raw material for fine noodles or udon, but has a property of dissolving in brine. For this reason, the noodle dough obtained from the raw material containing flour and brackish water is hard and has high elasticity, but has very low elongation properties compared with the noodle dough containing salt water and the noodle dough of udon.

[0005] Therefore, when the noodle dough of Chinese noodles containing such brine is stretched a plurality of times in the above-mentioned industrial hand-rolling process, the noodle strings become strong and cannot be sufficiently stretched. In addition, there is a problem that if the film is forcibly stretched, the noodle strings are broken and further stretching cannot be performed.

[0006]

DISCLOSURE OF THE INVENTION The present invention is intended to provide a thin line which can be sufficiently thinned without being cut in a plurality of stretching steps in hand-rolled noodle making, and has a soft elasticity, a tongue and a throat for eating. It is an object of the present invention to provide a method for producing so-called boiled-type hand-rolled Chinese noodles, which has good stiffness and has improved stiffness, crispness, and flavor unique to Chinese noodles.

Further, the present invention is capable of sufficiently thinning a wire without cutting in a plurality of stretching steps in hand-rolled noodle making, is capable of long-term storage at room temperature, and is soft when eating. An object of the present invention is to provide a method for producing so-called raw-type hand-rolled Chinese noodles, which has good elasticity, texture, and throat, and has improved stiffness, crispness, and flavor unique to Chinese noodles.

Further, the present invention can sufficiently thin a wire without cutting in a plurality of stretching steps at the time of hand-rolled noodle making, and can significantly reduce the boiling time during cooking, and furthermore, the texture during eating. , Good throat, stiff,
An object of the present invention is to provide a method for producing so-called dry and semi-dry hand-rolled Chinese noodles in which the crispness and the flavor unique to Chinese noodles are improved.

[0009]

Means for Solving the Problems The method for producing hand-rolled Chinese noodles (boiled Chinese noodles) according to the present invention comprises a main ingredient mainly composed of flour, an alkali agent and gliadin, and the hardened noodles after the noodle-making. A step of kneading two or more types of noodle doughs each of which is different from each other, and a noodle string such that the noodle dough having a high hardness after noodle making is located inside each of the noodle doughs. , A step of hand-rolling the noodle strings according to a conventional method to prepare a thread-shaped noodle string, and a step of boiling the thread-shaped noodle string and then cooling with water. It is.

[0010] Another method of producing hand-rolled Chinese noodles (raw type hand-rolled Chinese noodles) according to the present invention comprises a main ingredient mainly composed of flour, an alkali agent and gliadin, and the hardness after the noodles is different. A step of kneading two or more types of blends to produce two or more types of noodle dough, and a noodle band from each of the noodle doughs such that the noodle dough having a high hardness after the noodle making is located inside. Step and a step of hand-rolling the noodle strings according to a conventional method to produce a filamentous noodle string, and after boiling the filamentous noodle string,
It is characterized by comprising a step of water-cooling, a step of treating the filamentous noodle string with an acid solution, a step of packaging the filamentous noodle string, and a heat treatment for sterilization.

[0011] Still another method of producing hand-rolled Chinese noodles (dried hand-rolled Chinese noodles) according to the present invention is a method comprising the steps of: mixing a flour-based raw material powder, an alkali agent and gliadin; Producing at least one kind of noodle dough by kneading raw material powder, alkali agent, gliadin and at least one compound containing starch, and noodle dough containing starch from each of the noodle doughs is located inside A step of preparing a noodle string, a step of hand-rolling the noodle string according to a conventional method to produce a filamentous noodle string, and a step of drying the filamentous noodle string. Things.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, a method for manufacturing hand-rolled Chinese noodles (boiled Chinese noodles) according to the present invention will be described in detail. (First step) First, two or more types of noodle dough are prepared by kneading two or more types of compounds each containing wheat flour as a main ingredient, an alkali agent and gliadin and having different hardness after noodle making. I do.

The term "after noodle making" means the state of the final product after boiling and cooling with water, which will be described later. The “main raw material” means flour alone or a mixture of flour and at least one selected from cereals, starches, and vegetable proteins. In the main raw material containing the starch, the content of the starch is 30% by weight or less,
More preferably, it is desirably 20% by weight or less.
When the starch content of the main raw material exceeds 30% by weight,
There is a possibility that the hand-rolled Chinese noodles containing the main raw material become too soft.

[0014] In the main raw material, 7.0 to 7.0 proteins are contained.
Preferably, it is contained in the range of 9.5% by weight. It is preferable that the protein is mainly a protein derived from flour. The amount of the protein contained in the main raw material is specified for the following reasons. When the content of the protein is less than 7.0% by weight, the noodle dough becomes soft, but becomes slightly brittle and may be easily broken in the stretching step. On the other hand, if the protein content exceeds 9.5% by weight, the noodle dough becomes too hard and may be broken in the stretching step. More preferably, the protein content in the main raw material is 8.0 to 9.3.
% By weight.

As the alkaline agent, for example, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, sodium phosphate, calcined calcium and the like can be used. Such an alkaline agent may be blended in an amount generally used in Chinese noodles.

The amount of gliadin in the composition is adjusted in consideration of the amount of protein in the main raw material.
The gliadin is desirably contained in the composition, for example, within a range of 1 to 20% by weight, more preferably 2 to 6% by weight. In particular, the blending amount of the gliadin is 10 m in thickness from two or more noodle doughs having different hardness after the noodle making.
It is preferable that an elongation at the time when a thread-shaped noodle string having a length of m is stretched and broken is adjusted to be 16 times or more.

Here, the "measurement of elongation percentage" was performed by the following method. Mixing (compound having the above composition with a food mixer for 15 minutes) ↓ Molding / compositing (3 times compounding, noodle belt after compounding; about 80 mm width,
(Thickness 30mm) ↓ Aging (60 minutes) ↓ Plate cutting / thinning process (4 times through a plate cutting machine to make a 10mm thick thread-like noodle string) ↓ Hanging process (2 pieces of thread-like noodles at 15cm intervals) Draw the line in the figure of eight. ↓ Room Aging (30 ℃, 95% RH, 60 ℃)
Minute processing) ↓ Pulling process (filament noodles are about 1.5k to 60cm between rods)
g, stretched at 30 cm / sec) ↓ Room aging (30 ℃, 95% RH, 60 ℃)
Minute treatment) ↓ Large drawing process (Approximately 1.5kg, 30cm of thread-like noodle strings between rods)
In such a hand-rolling process, the length (L ₀ ) of the 10 mm-thick thread-like noodle string immediately before the step is measured, and the length of the noodle string is measured. The length (L ₁ ) of the noodle string when it is cut before the roughing step is measured, and the “elongation percentage” is determined from the following equation.

Elongation rate = L ₁ / L ₀ When using a noodle dough having an elongation rate of less than 16 times the above-mentioned filamentous noodle string, not only is it easy to be broken in the stretching process of hand-rolled noodles, but also it is sufficiently stretched. It is difficult to produce hand-rolled Chinese noodles with good elasticity, texture, stiffness, stiffness, and crispness in which the gluten network structure is well-oriented in the length direction because of the inability to perform.

The hardness of each composition after the noodle-making is adjusted, for example, by adding at least one type of hardness regulator selected from thickening polysaccharides, animal proteins and vegetable proteins to the compositions. Done. Examples of the thickening polysaccharide include alginic acid, guar gum, xanthan gum, locust bean gum and the like. In addition, when manufacturing a hand-rolled Chinese noodle having a three-layer structure of a core, a first clad, and a second clad, the thickening polysaccharide or the like is increased in the core alone or in the core and the first clad, as the core increases. It is preferable to include them as follows.

In each of the above-mentioned blends, salt, fats and oils, emulsifiers, pigments, saccharides and the like are allowed to be blended. The kneading is allowed to be performed under reduced pressure. By kneading the mixture under reduced pressure in this manner, the amount of protein contained in the main raw material in the mixture is reduced to 6.0 to 1.
Even if it is expanded to the range of 0.0% by weight, it is possible to prevent the obtained noodle dough from being broken in the hand-rolling process, and to further improve the transparency of the obtained hand-rolled Chinese noodle surface layer. Will be possible. The degree of vacuum during the kneading is 360 Torr
It is preferable to set the following. If the degree of vacuum exceeds 360 Torr, it will be close to normal pressure, and it will be difficult to improve the transparency of the obtained hand-rolled Chinese noodles. A more preferable degree of vacuum is in a range of 360 to 40 Torr.

Preferably, each of the noodle doughs has a water content of 40 to 50%. If the water content of the noodle dough is less than 40%, it becomes difficult to increase the elongation at the time of stretching a 10 mm-thick filamentous noodle string to 16 times or more. On the other hand, if the water content of the noodle dough exceeds 50%, the noodle strings made from the noodle dough tend to adhere to each other, and there is a possibility that the processing of the noodle strings in the manufacturing process of hand-rolled Chinese noodles may be deteriorated.

(Second Step) Noodle strings are prepared from the respective noodle doughs so that the noodle dough having a high hardness after the noodle making is located inside.

Here, the noodle strings in which the hard noodle dough after the noodle making is located are defined as concentric circles or two or more layers so that the hard noodle dough after the noodle making is located at least at the center. Noodle strings in a form arranged substantially concentrically (for example, core-clad structure), or noodle strings in a form in which at least one kind of noodle dough having a hard hardness after noodle making is dispersed in a softer noodle dough in an island shape. Means

The noodle dough having a soft hardness after the noodle making is used as a surface layer.
A noodle band having a core-clad two-layer structure in which noodle dough having a high hardness after noodle making is disposed inside, for example, a first noodle belt made of a noodle dough having a soft hardness after noodle making, A second noodle belt having a circular or rectangular cross section made of hard noodle dough is overlapped, and the second noodle belt is wrapped by the first noodle belt, or the hardened noodle is placed on the first noodle belt. The second noodle band having a shape narrower than the first noodle band made of hard noodle dough is overlapped, and after wrapping the second noodle band with the first noodle band, aging and rolling are performed. Is done.

From the viewpoint of improving the stiffness and crispness of the noodle strings having the two-layer structure of the core and the clad, it is preferable to set the cross-sectional area ratio of the core to the clad to 1: 1 to 1: 4.

The noodle strings usually have a thickness of 20 to 30 mm. (Third Step) The noodle strings are hand-rolled into noodles in accordance with a conventional method as described below to produce a thread-like noodle string.

Thinning step: passing the noodle string through a twisting machine several times;
In the initial stretching step, a thread-shaped noodle string having a thickness of about 7 to 10 mm is produced. Hanging step: The thread-like noodle string after the above-mentioned narrowing step is put on two rods in an eight-shape, and the two rods are opened apart from each other to produce a noodle string having a thickness of 5 to 6 mm.

Aging step: The thread-like noodle strings obtained in the hanging step are aged for 1 to 2 hours while being hung on the two rods. Small pulling step: The thread-shaped noodle strings hung on the two rods are gradually stretched.

Aging step: The thread-shaped noodle strings obtained in the above-mentioned pulling step are aged for 1 to 2 hours while being hung on the two rods. Large-drawing step: Two rods on which the thread-like noodle strings after the aging step are hung are arranged vertically, and the thread-like noodle strings are further stretched while increasing the interval between the rods.

Underdrawing step: Of the two rods on which the thread-like noodle strings after the large-drawing step are hung, the lower rod is further moved downward to stretch the thread-like noodle strings, and the noodles having a thickness of about 1 mm Make a line.

Drying step: The noodle strings after the underdrawing step are dried while being hung on two rods. Squeezing step: removing the thread-shaped noodle strings from the two rods. The drying step may be performed so that the water content is about 25%, but is preferably performed so that the water content is 10 to 15% from the viewpoint of improving the noodle quality such as looseness.

(Fourth Step) The obtained filamentous noodle strings are boiled and then cooled with water to produce hand-rolled Chinese noodles (boiled Chinese noodles).

Preferably, the step of boiling the filamentous noodle strings is performed in a boiling water bath, for example, after cutting the filamentous noodle strings into a size of one serving and storing them in a container such as a bucket. This boiling step is preferably performed so that the water content of the filamentous noodle strings becomes 50 to 60%.

The frozen noodles are manufactured by adding a freezing step after the water cooling. The manufacturing method of the hand-rolled Chinese noodle according to the present invention described above includes a main ingredient mainly composed of flour, an alkali agent and gliadin, and kneads two or more types of blends having different hardness after noodle making. A step of preparing two or more types of noodle dough, and a step of preparing a noodle string such that the hardness of the noodle dough after the noodle making from each of the noodle dough is located inside, according to a conventional method The method includes a step of preparing a filamentous noodle string by hand-rolled noodles, and a step of boiling the filamentous noodle string and cooling with water.

In the production method of the present invention, since the composition of each noodle dough has a composition containing gliadin, which is highly extensible, together with a main raw material mainly composed of flour and an alkaline agent such as brackish water, By preparing a noodle string so that the hard noodle dough after noodle dough is located inside from the noodle dough and hand-rolling it into noodles according to a conventional method, a plurality of stretching steps during the noodle making are performed. At this time, it is possible to produce a sufficiently thin thread-shaped noodle string without breaking or cutting. Further, even when using a noodle string in which a noodle dough with increased hardness is added by the addition of a hardness regulator such as a thickening polysaccharide, for example, a noodle string having a core-clad structure, The core and the clad are stretched in the same or substantially similar stretched state (elongation percentage) within a predetermined addition range of the thickening polysaccharide.
It is possible to Therefore, a thread-shaped noodle string having a core-clad structure can be produced without breaking or cutting as in the case of noodle strings made from a single noodle dough.

The prepared filamentous noodle strings have a complex structure in which noodle dough whose hardness has been increased by the addition of a hardness regulator such as a thickening polysaccharide is disposed inside. , The elasticity and hardness are maintained, and a thread-like noodle string (boiled Chinese noodles) having good stiffness and crispness can be obtained.

Therefore, according to the present invention, it is possible to provide a method for producing a boiled Chinese noodle having soft elasticity, tongue, and throat upon eating, and further having good stiffness, crispness, and a flavor unique to Chinese noodles. .

In particular, it has the property of having a thread-shaped noodle string having a thickness of 10 mm and having an elongation of 16 times or more when it is stretched and broken, and having two types of hardness different from each other after the noodle-making. When a noodle string is prepared using the above-described compound as described above and hand-rolled noodles are made according to a conventional method, cutting of the filamentous noodle string can be surely prevented in a plurality of stretching steps during the noodle making.

In addition, a predetermined amount (7.
(0-9.5% by weight), a filamentous noodle string having a composition including a main raw material containing a protein, an alkaline agent such as brackish water, and gliadin, and having a thickness of 10 mm. Noodle strings are prepared as described above using two or more types of blends having different elongation percentages of 16 times or more and having different hardnesses after noodle making, and are hand-rolled according to a conventional method. By making the noodles, it is possible to reliably avoid cutting or breaking in a plurality of stretching steps at the time of the noodle making and to obtain a sufficiently thin thread-like noodle string. Also, boil
Even after the water-cooling step, the hands having soft elasticity, good tongue, and throat upon eating from the action described below due to the effects described below, and also having extremely good stiffness, crispness, and a flavor unique to Chinese noodles A total of Chinese noodles can be obtained.

That is, when noodle dough containing a protein is hand-rolled into noodles, a network structure of gluten is generated by the interaction between gliadin and glutenin, which are the main components of the protein gluten, and the gluten is subjected to a stretching (stretching) step. The network structure is oriented in the length direction of the noodle strings.

On the other hand, brine is added to the noodle dough as an alkaline agent. When kneading a mixture containing the above-mentioned amount of protein and added with brine, the binding and development (network formation) of the protein gluten is accelerated, so that the obtained noodle dough is hard and has a high elasticity, but is extensible. Will be poor. As a result, when this noodle dough is made by hand-rolling noodles, the noodle strings are broken in the stretching step, and it becomes impossible to manufacture hand-rolled noodle strings in which the network structure of gluten is uniformly oriented in the desired thin line state (about 1 mm). .

From the above, by mixing gliadin, which is highly viscous and highly extensible, with a main raw material containing 7.0 to 9.5% by weight of a protein and an alkaline agent such as brackish water, the main component of protein gluten is obtained. It is possible to make the network structure of gluten produced by the interaction between the components gliadin and glutenin into a form of gliadin excess. Since such noodle dough is excellent in extensibility, it has the property of forming a filamentous noodle string having a thickness of 10 mm, and having an elongation of 16 times or more when it is stretched and broken. Therefore, by performing hand-rolled noodle making using two or more kinds of noodle doughs having this property and different hardness after noodle-making, cutting of the thread-like noodle strings is caused in a plurality of stretching steps (stretching steps). Thinning (for example, 1m
m). As described above, the thread-like noodle strings produced through the multiple stretching steps have a uniform orientation of the gluten network structure, so even after the boiling and water-cooling steps, good tongue and throat for eating can be obtained. Have a strainer. In addition, by disposing the noodle dough with increased hardness inside, elasticity and hardness are maintained, and hand-rolled Chinese noodles having good stiffness and crispness can be obtained.

Hereinafter, a method for producing another hand-rolled Chinese noodle (raw type hand-rolled Chinese noodle) according to the present invention will be described in detail. (First step) First, as in the above-described production of boiled Chinese noodles, two or more kinds of blends containing main ingredients mainly composed of noodle flour, an alkali agent and gliadin, and having different hardness after noodle making. Are kneaded to produce two or more types of noodle dough, and from each of these noodle doughs, noodle strings are prepared such that the hard noodle dough after the noodle-making is located inside the noodle strings. A thread-like noodle string is prepared by hand-rolling noodles according to the method, and the thread-like noodle string is boiled and then cooled with water.

The above-mentioned "after making noodles" means the state of the final product after heat treatment and sterilization described later.
The “main raw material” means the same as that described in the method for producing Chinese noodles.

In the main raw material, as described in the method for producing the boiled Chinese noodles, the protein content is 7.0 to 7.0.
Preferably, it is contained in the range of 9.5% by weight. More preferably, the protein content in the main material is 8.0 to 8.0.
9.3% by weight.

As the alkaline agent, the same alkaline agent as described in the above-described method for producing the boiled Chinese noodles can be used. The amount of gliadin in the composition is adjusted in consideration of the amount of protein in the main raw material. The gliadin is, for example, 1 to 20% by weight, more preferably 2 to 20% by weight.
It is desirable that it be contained in the above-mentioned composition in the range of ６6% by weight. In particular, the blending amount of the gliadin is the elongation percentage when a noodle string having a thickness of 10 mm is prepared from two or more kinds of noodle doughs having different hardness after the noodle making, and this is stretched to be broken. (Defined in the same manner as described in the method for producing Chinese noodles) is preferably adjusted to 16 times or more.

The hardness of each of the above-mentioned compositions after the noodle-making is adjusted, for example, by adding at least one type of hardness regulator selected from thickening polysaccharides, animal proteins and vegetable proteins to the compositions. Done. Examples of the thickening polysaccharide include alginic acid, guar gum, xanthan gum, locust bean gum and the like. In particular, alginic acid is preferred as the thickening polysaccharide. For example, when producing a hand-rolled Chinese noodle having a core-clad two-layer structure, it is preferable to mix a thickening polysaccharide such as alginic acid only in the core noodle dough (blend). The thickening polysaccharide (eg, alginic acid) contained in the core formulation
Is 0.2 to 2.0% by weight, more preferably 0.4 to 2.0% by weight.
It is desirable that the content be in the range of 1.0% by weight. If the content of alginic acid is less than 0.2% by weight, it becomes difficult to obtain a thread-like noodle string having good stiffness and crispness after the heat sterilization step. On the other hand, if the content of the alginic acid exceeds 2.0% by weight, the texture of the obtained product at the time of eating may be too hard. In addition, when producing a hand-rolled Chinese noodle having a three-layer structure of a core, a first clad and a second clad, the thickening polysaccharide (for example, alginic acid) is contained in the above range (0.2 to 2.0% by weight). Preferably, only the core or the core and the first clad are contained so as to increase as the core increases.

In each of the above-mentioned compositions, salt, oil and fat, emulsifier,
Dyes, sugars and the like are allowed to be blended. The kneading is allowed to be performed under reduced pressure in the same manner as described in the method for producing the boiled Chinese noodles.

It is preferable that each of the noodle doughs has a water content of 40 to 50%. If the water content of the noodle dough is less than 40%, it becomes difficult to increase the elongation at the time of stretching a 10 mm-thick filamentous noodle string to 16 times or more. On the other hand, if the water content of the noodle dough exceeds 50%, the noodle strings made from the noodle dough tend to adhere to each other, and there is a possibility that the processing of the noodle strings in the manufacturing process of hand-rolled Chinese noodles may be deteriorated.

A noodle string in which the hard noodle dough after the noodle making is located is at least two layers concentric or almost concentric so that the hard noodle dough after the noodle making is located at the center. (For example, a core-clad structure), or a noodle string in which at least one kind of noodle dough having a hard hardness after noodle making is dispersed in an noodle dough in a softer noodle dough. .

The noodle dough having a soft hardness after the noodle making is used as a surface layer.
A noodle band having a core-clad two-layer structure in which noodle dough having a high hardness after noodle making is disposed inside, for example, a first noodle belt made of a noodle dough having a soft hardness after noodle making, A second noodle belt having a circular or rectangular cross section made of hard noodle dough is overlapped, and the second noodle belt is wrapped by the first noodle belt, or the hardened noodle is placed on the first noodle belt. The second noodle band having a shape narrower than the first noodle band made of hard noodle dough is overlapped, and after wrapping the second noodle band with the first noodle band, aging and rolling are performed. Is done.

From the viewpoint of improving the stiffness and the crispness of the noodle strings having the two-layer structure of the core and the clad, it is preferable to set the cross-sectional area ratio of the core to the clad to 1: 1 to 1: 4.

The noodle strings usually have a thickness of 20 to 30 mm. The noodle strings are produced from the thread-shaped noodle strings which are hand-rolled and made by the same procedure as described in the method for producing the boiled Chinese noodles. This drying step may be performed so that the water content is about 25%, but is preferably performed so that the water content becomes 10 to 15% from the viewpoint of improving the noodle quality such as looseness.

The boiling step of the filamentous noodle strings is performed, for example, by cutting the filamentous noodle strings into the size of one serving and storing them in a container such as a bucket in the same manner as described in the method of manufacturing the boiled Chinese noodles. It is preferably carried out in a boiling water bath. This boiling step is preferably performed so that the water content of the filamentous noodle strings becomes 50 to 60%.

(Second Step) The filamentous noodle strings after the first step are treated with an acid solution, and the filamentous noodle strings are packaged in a heat-resistant bag, and then heat-treated and sterilized by heating to obtain a raw hand. Manufacture total Chinese noodles.

In the acid solution treatment step, for example, the water-cooled filamentous noodle strings are immersed in an organic acid aqueous solution such as a citric acid aqueous solution or a lactic acid aqueous solution, or the organic acid aqueous solution is sprayed on the filamentous noodle strings. Either is done. The pH of the filamentous noodle strings after the acid solution treatment is preferably adjusted to 4.0 to 5.0. When the pH value of the thread-shaped noodle strings is less than 4.0, the sourness is felt to be very strong at the time of eating, and there is a possibility that the noodles may be easily broken. On the other hand, if the pH value of the noodles exceeds 5.0, the sterilizing effect is reduced, and it is necessary to increase the temperature during heat sterilization, which may lead to deterioration of the filamentous noodle strings and deterioration of the texture (especially, stiffness). is there.

The heat sterilization treatment after packing the filamentous noodle strings in a heat-resistant bag depends on the treatment time.
It is preferably performed at 110 ° C. Another method of manufacturing hand-rolled Chinese noodles (raw type hand-rolled Chinese noodles) according to the present invention described above includes a main ingredient mainly composed of flour, an alkali agent and gliadin, and has different hardness after the noodle making. A step of kneading two or more types of blends to produce two or more types of noodle dough, and a noodle band from each of the noodle doughs such that the noodle dough having a high hardness after the noodle making is located inside. Step, a step of preparing a filamentous noodle string by hand-rolling the noodle string according to a conventional method, and a step of boiling the filamentous noodle string, followed by water cooling, and treating the filamentous noodle string with an acid solution, The method further comprises a step of packaging and then heat-treating and sterilizing the filamentous noodle strings.

In such a production method of the present invention, since the composition of each noodle dough has a composition containing gliadin, which is rich in extensibility, together with a main raw material mainly composed of flour and an alkaline agent such as brackish water, A noodle string is prepared so that the noodle dough having a high hardness after noodle dough is located inside the noodle dough, and this is hand-rolled into noodles according to a conventional method. Thus, it is possible to produce a sufficiently thin filament-shaped noodle string without breaking or cutting. Even when a noodle string in which noodle dough whose hardness is increased by adding a thickening polysaccharide (hardness modifier) such as alginic acid is used, for example, a noodle string having a core-cladding structure is used, the core may be used. The core and the clad can be brought into the same or almost the same stretched state (elongation percentage) within a predetermined addition range of the thickening polysaccharide. Therefore, a thread-shaped noodle string having a core-clad structure can be produced without breaking or cutting as in the case of noodle strings made from a single noodle dough.

The prepared filamentous noodle strings have a complex structure in which noodle dough whose hardness has been increased by addition of a thickening polysaccharide such as alginic acid is disposed inside. A decrease in elasticity or the like in the acid solution treatment step, the packaging of the filamentous noodle strings, and the heat treatment sterilization step can be compensated for by the noodle dough inside. That is, when an acid solution treatment step and a heat treatment sterilization step performed for the purpose of long-term storage at room temperature are applied to the noodle strings, a decrease in elasticity or the like occurs. The elasticity and hardness are maintained even after the heat treatment sterilization step, and a filamentous noodle string having good stiffness and crispness (hand-rolled Chinese noodle) can be obtained.

Therefore, according to the present invention, a so-called so-called so-called, which can be stored for a long time at room temperature, has soft elasticity, tongue, and throat upon eating, and has good stiffness, crispness, and flavor unique to Chinese noodles. It is possible to provide a method for producing raw type noodles.

In particular, it has the property that a filament-shaped noodle string having a thickness of 10 mm and an elongation percentage of 16 times or more when it is stretched and broken, and two types having different hardness after noodle-making. When a noodle string is prepared using the above-described compound as described above and hand-rolled noodles are made according to a conventional method, cutting of the filamentous noodle string can be surely prevented in a plurality of stretching steps during the noodle making.

Further, it has a composition containing a main ingredient mainly composed of flour containing a predetermined amount (7.0 to 9.5% by weight) of a protein, an alkaline agent such as brackish water, and gliadin, and has a thickness. 10 mm thread-shaped noodle strings, having the property that the elongation percentage when it is stretched to break is 16 times or more, and using two or more kinds of blends having different hardness after noodle making, As described above, the noodle strings are prepared and hand-rolled noodles are made according to a conventional method, thereby reliably avoiding cutting or breaking in a plurality of stretching steps at the time of the noodle making, and sufficiently thinned filamentous noodles. You can get a line. Also, boil
Water-cooling step, acid solution treatment step, even after the heat treatment sterilization step, has a long-term storage at room temperature from the action described below, further soft elasticity during eating, good tongue,
It has a throat, and is extremely stiff and crisp,
A hand-rolled Chinese noodle having a flavor unique to Chinese noodles can be obtained.

That is, as described in the method for manufacturing boiled Chinese noodles, when the noodle dough containing protein is made by hand-rolled noodles, the network structure of gluten is oriented in the length direction of the noodle strings. When the watering agent is added, the noodle dough is hard and elastic, but has poor stretchability. The noodle strings are broken in the stretching process, and the gluten mesh is formed in the desired thin state (about 1 mm). This makes it impossible to produce hand-rolled noodle strings having a uniformly oriented structure.

Thus, by mixing gliadin, which is highly viscous and highly extensible, with a main raw material containing 7.0 to 9.5% by weight of a protein and an alkaline agent such as brackish water, the main component of protein gluten is obtained. It is possible to make the network structure of gluten produced by the interaction between the components gliadin and glutenin into a form of gliadin excess. Since such noodle dough is excellent in extensibility, it has the property of forming a filamentous noodle string having a thickness of 10 mm, and having an elongation of 16 times or more when it is stretched and broken. Therefore, by performing hand-rolled noodle making using two or more kinds of noodle doughs having this property and different hardness after noodle-making, cutting of the thread-like noodle strings is caused in a plurality of stretching steps (stretching steps). Thinning (for example, 1m
m). As described above, the thread-like noodle strings produced through the multiple stretching processes are uniformly oriented in the gluten network structure, so that after the boiling / water cooling process, the acid solution treatment process, and the heat treatment sterilization process, They also have a good texture and throat when eating. Also,
By arranging the noodle dough with increased hardness inside, elasticity and hardness are maintained, and hand-rolled Chinese noodles having good stiffness and crispness can be obtained.

Next, a method for producing yet another hand-rolled Chinese noodle (dry hand-rolled Chinese noodle) according to the present invention will be described in detail. (First step) First, a raw material powder containing wheat flour as a main component, an alkali agent and gliadin and a raw material powder containing wheat flour as a main component, an alkali agent, gliadin and at least one compound containing starch, respectively By kneading, two or more noodle doughs are prepared.

The above-mentioned “raw material flour” means flour alone or a mixture of flour and at least one selected from cereals and vegetable proteins. It is preferable that the raw material powder contains a protein in a range of 7.0 to 9.5% by weight. It is preferable that the protein is mainly a protein derived from flour. The amount of protein contained in the raw material powder is specified for the following reasons. When the content of the protein is less than 7.0% by weight, the noodle dough becomes soft, but becomes slightly brittle and may be easily broken in the stretching step. On the other hand, the protein content is 9.5% by weight.
If it exceeds, the noodle dough becomes too hard and may be broken in the stretching step. More preferably, the protein content in the raw material powder is 8.0 to 9.3% by weight.

As the alkaline agent, for example, sodium carbonate, potassium carbonate, sodium hydrogen carbonate, sodium phosphate, calcined calcium and the like can be used. Such an alkaline agent may be blended in an amount generally used in Chinese noodles. In particular, it is preferable that the alkaline agent is contained in the composition so that the pH of the noodle dough becomes 8.0 to 10.5.

The amount of gliadin in the mixture is adjusted in consideration of the amount of protein in the raw material powder.
The gliadin is desirably contained in the composition, for example, within a range of 1 to 20% by weight, more preferably 2 to 6% by weight. In particular, the amount of the gliadin is 2
A thread-shaped noodle string having a thickness of 10 mm is produced from noodle dough of more than one kind, and the elongation at the time of stretching and breaking is adjusted so as to be 16 times or more obtained from the above equation. Is preferred. When using a noodle dough having an elongation of less than 16 times the elongation rate of the filamentous noodle string, not only is it easy to be broken in the stretching step of hand-rolled noodles, but it is not possible to perform sufficient stretching, so that the length direction is not sufficient. In addition, it becomes difficult to produce hand-rolled Chinese noodles with good elasticity, texture, and throat, and good stiffness and crispness with a well-oriented gluten network structure.

Examples of the starch include waxy starch,
Tapioca starch, potato starch and the like can be mentioned. For example, in the case of producing a hand-rolled Chinese noodle having a two-layer structure of core-clad, starch is not added to the noodle dough (mixture) of the clad, but only to the noodle dough (mixture) of the core. Is preferred. It is desirable that the amount of the starch contained in the composition of the core is in the range of 5 to 30% by weight, more preferably 10 to 20% by weight. The starch content is 5
If it is less than weight%, the resulting hand-rolled Chinese noodles (dried noodles)
It is difficult to sufficiently reduce the hot water reconstitution time. On the other hand, if the starch content exceeds 30% by weight, the obtained hand-rolled Chinese noodles become too soft, and the elasticity, stiffness and crispness may be reduced. In addition, the core-the first clad-
In the case of producing a hand-rolled Chinese noodle having a three-layer structure of the second clad, the starch may be contained in the core and the first clad in the above-mentioned range (5 to 30% by weight) so as to be as large as the core. preferable.

In each of the above-mentioned compositions, salt, egg white, milk protein, fats and oils, emulsifiers, pigments, sugars and the like are allowed to be blended. The kneading is allowed to be performed under reduced pressure. By kneading the mixture under reduced pressure as described above, the noodle obtained even when the amount of protein contained in the raw material powder in the mixture is expanded to the range of 6.0 to 10.0% by weight. It is possible to prevent the dough from being broken in the hand-rolling process, and it is possible to further improve the transparency of the obtained hand-rolled Chinese noodle surface layer. It is preferable that the degree of vacuum during the kneading be 360 Torr or less. If the degree of vacuum exceeds 360 Torr, it will be close to normal pressure, and it will be difficult to improve the transparency of the obtained hand-rolled Chinese noodles.
A more preferable degree of vacuum is in a range of 360 to 40 Torr.

Each of the noodle doughs preferably has a water content of 40 to 50%. If the water content of the noodle dough is less than 40%, it becomes difficult to increase the elongation at the time of stretching a 10 mm-thick filamentous noodle string to 16 times or more. On the other hand, if the water content of the noodle dough exceeds 50%, the noodle strings made from the noodle dough tend to adhere to each other, and there is a possibility that the processing of the noodle strings in the manufacturing process of hand-rolled Chinese noodles may be deteriorated.

(Second Step) Noodle strings are prepared from the respective noodle doughs so that the noodle dough containing starch is located inside. Here, the noodle string in which the noodle dough containing starch is located is a noodle string in a form in which two or more layers are concentrically or substantially concentrically arranged such that the noodle dough containing starch is located at least at the center. -Cladding structure) or noodle strings in a form in which at least one kind of noodle dough containing starch is dispersed in an noodle dough containing no starch.

A two-layered noodle string in which a starch-free noodle dough is disposed on the surface and a starch-containing noodle dough is disposed inside, for example, the first noodle belt made of starch-free noodle dough contains starch Second circular or rectangular noodle dough cross section
A second noodle having a shape narrower than the first noodle band, wherein the noodle band is overlapped and the second noodle band is wrapped by the first noodle band, or the first noodle band is made of noodle dough containing starch on the first noodle band. It is produced by stacking the bands, wrapping the second noodle band with the first noodle band, and then performing aging and rolling.

In a noodle string having a two-layer structure of a core and a clad, it is preferable to set the cross-sectional area ratio of the core to the clad to 1: 1 to 1: 4 from the viewpoint of improving the hot water repellency. The noodle strings usually have a thickness of 20 to 30 mm.

(Third Step) The noodle strings are manufactured by hand-rolled noodles according to the same conventional method as described for the hand-rolled Chinese noodles to produce a thread-shaped noodle string. In the drying step in the hand-rolled noodles, the final moisture content of the filamentous noodle strings is 10 to 25.
It is preferable to carry out the reaction so as to be in% by weight.

The above-described method for producing hand-rolled Chinese noodles according to the present invention comprises the steps of: mixing a flour-based raw material powder, an alkali agent and gliadin; A kneading agent and at least one compound containing gliadin and starch to produce two or more types of noodle dough; and forming a noodle string from each of the noodle doughs such that the noodle dough containing starch is located inside. The method includes a step of preparing the noodle strings, a step of hand-rolling the noodle strings according to a conventional method to prepare a filamentous noodle string, and a step of drying the filamentous noodle string.

In such another production method of the present invention, since the composition of each noodle dough contains a flour-based raw material flour, an alkaline agent such as brackish water and a highly extensible gliadin, By preparing a noodle string so that the noodle dough containing starch is located inside from noodle dough of more than one kind, and by hand-rolling the noodles according to a conventional method, in the multiple stretching steps during the noodle making, It is possible to produce a sufficiently thin filament-shaped noodle string without cutting or breaking.
Noodle dough in which starch-containing noodle dough is disposed, for example, even when a core-clad structure noodle string is used, the core and the clad are similar or substantially similar in a predetermined addition range of starch to the core. It is possible to obtain a suitable stretching state (elongation rate). Therefore, a thread-shaped noodle string having a core-clad structure can be produced without breaking or cutting as in the case of noodle strings made from a single noodle dough.

Further, the dried hand-rolled Chinese noodles obtained by drying the produced filamentous noodle strings have a composite structure in which a noodle dough containing starch is arranged inside, so that the hot noodles are cooked in boiling water when cooked. The permeability into the noodle strings is improved, and the so-called hot water reconstitution time can be reduced.

Therefore, according to the present invention, it is possible to further shorten the boiling time during cooking, and to provide soft elasticity, tongue, throat, good stiffness, and
A method for producing dry hand-rolled Chinese noodles having crispness and flavor unique to Chinese noodles can be provided.

In particular, as described above, two or more kinds of blends having a property of forming a filamentous noodle string having a thickness of 10 mm and having an elongation of 16 times or more when it is stretched and broken. After making noodle strings and making hand-rolled noodles according to the usual method,
The cutting of the thread-like noodle strings can be more reliably prevented in a plurality of stretching steps during the noodle-making process.

Further, a raw material powder mainly composed of wheat flour, an alkaline agent such as brackish water, a predetermined amount (7.0 to
(9.5% by weight) and a composition containing gliadin and having a thickness of 10 mm, and having an elongation of 16 times or more when it is stretched and broken. Having, using a starch-free composition and a starch-containing composition, to produce a noodle string in the same manner as described above, by hand-rolled noodles, in a plurality of stretching steps during the noodle making Cutting or breakage can be reliably avoided, and a sufficiently thin thread-like noodle string can be obtained. The resulting dried hand-rolled Chinese noodles can significantly reduce the boiling time during cooking,
Furthermore, it has a soft elasticity, a good texture, a throat, a stiffness, a crispness, and a flavor unique to Chinese noodles when eating.

That is, as described in the method for producing boiled Chinese noodles, when the noodle dough containing protein is made into noodles by hand, the gluten network structure is oriented in the length direction of the noodle strings. When the watering agent is added, the noodle dough is hard and elastic, but has poor stretchability. The noodle strings are broken in the stretching process, and the gluten mesh is formed in the desired thin state (about 1 mm). This makes it impossible to produce hand-rolled noodle strings having a uniformly oriented structure.

From the above, by blending gliadin, which is highly viscous and highly extensible, with a raw material powder containing 7.0 to 9.5% by weight of protein and an alkaline agent such as brackish water, the main component of protein gluten is obtained. It is possible to make the network structure of gluten produced by the interaction between the components gliadin and glutenin into a form of gliadin excess. Since such noodle dough is excellent in extensibility, it has the property of forming a filamentous noodle string having a thickness of 10 mm, and having an elongation of 16 times or more when it is stretched and broken. Therefore, by making the noodle dough having this property into hand-rolled noodles, it is possible to sufficiently thin the filament (for example, about 1 mm) without incurring the cutting of the filamentous noodle strings in a plurality of stretching steps (stretching steps). Become. As described above, the thread-like noodle strings produced through multiple stretching processes have a uniform orientation of the gluten network structure, so that they have good tongue, throat, stiffness, crispness and crispness when eating. Dried Chinese noodles having the flavor of: In addition, by disposing starch-containing noodle dough inside, dried hand-rolled Chinese noodles having improved boiling water penetration into the noodle strings during cooking with boiling water and having a reduced boiling time (reconstitution time). Can be obtained.

[0084]

Embodiments of the present invention will be described below in detail. (Example 1) First, a first blend of the following components (9.35% by weight of protein and 3% by weight of gliadin) was kneaded with a reduced-pressure mixer for 15 minutes at a degree of vacuum of 60 Torr to form a first noodle dough (hydrolyzed). 49%, pH 8.16).
In addition, a second formulation (protein 8.80) having the following component composition
Weight%, gliadin 3% by weight)
After kneading for 5 minutes, the second noodle dough (water content 45%, pH 8.
14) was prepared.

(Ingredient Composition of the Formulation) (First Formulation; Surface Layer) (Second Formulation; Internal) Semi-Strength Powder 12.75 kg 12.00 kg Starch 2.25 kg 3.00 kg Gliadin 0.45 kg 0.45 kg Salt 0 0.45 kg 0.15 kg kansai 0.075 kg 0.144 kg egg white-0.15 kg alginic acid-0.12 kg yellow paste 18 g 18 g water 7.4 kg 6.8 kg It should be noted that the first and second noodle doughs are combined. The elongation was determined based on the above-mentioned "measurement of elongation". As a result, the elongation percentage of the composite noodle dough was 21.3 times.

Next, a wide first noodle band is prepared from the first noodle dough, and a column-shaped second noodle having a cross-sectional area 1/2 that of the first noodle band from the second noodle dough. A band is prepared, the second noodle band is overlaid on the first noodle band, and the second noodle band is wrapped in the first noodle band, and then ripened and rolled to thereby produce a noodle dough of the second blend. Are located inside, that is, the blending ratio of the first blend and the second blend is 2: 1, and a 30 mm-thick core-clad structure noodle string in which they are arranged concentrically was produced. Subsequently, the noodle strings were set on a thinning machine to form noodle strings having a thickness of 10 mm. After that, the noodle strings were hung in an eight-shape on two rods with a machine, aged in a muro, stretched by a small pulling machine to form a noodle string having a thickness of 3 to 5 mm, and then aged. The noodle strings are conveyed to a drawing machine and stretched to form noodle strings having a thickness of about 2 mm, further conveyed to an underdrawing machine for stretching the noodle strings, dried, and removed from a rod to remove the noodle strings to a thickness of 1 mm. Approx. 25 moisture before and after
% Of raw hand-rolled noodle strings.

Next, the above-mentioned filamentous noodle strings were served for one serving (100 servings).
After cutting into g), a raw type hand-rolled Chinese noodle (LL Chinese noodle) was produced by treating according to the following process. <LL treatment step> Boiling step (45 seconds with boiling water) ↓ Cooling step (1 minute and 30 seconds) ↓ Acid solution immersion step (1 minute and 30 seconds) 2.2% buffered lactic acid, 30 ° C ↓ Oil on filamentous noodle strings Addition (3.5 g / 180 g noodle) Packaging in heat-resistant bag ↓ Heat sterilization step (95 ° C., 40 minutes) (Example 2) Before boiling the filamentous noodle string, dry until the water content becomes 12%, LL hand-rolled Chinese noodles were produced in the same manner as in Example 1 except that the boiling step was performed for 1 minute and 30 seconds.

Comparative Example 1 Noodle dough obtained by kneading a composition having the same composition as the second composition of Example 1 in the same manner was rolled by a conventional method to form a 1.3 mm thick noodle belt. Produced. Subsequently, the noodle band was mechanically cut using a No. 24 cutting blade to produce a noodle string. Subsequently, the noodle strings were cut into one serving (110 g), and processed according to the following process to produce raw Chinese noodles (LL Chinese noodles).

<LL treatment step> Steaming step (30 seconds) ↓ Boiling step (30 seconds with boiling water) ↓ Cooling step (1 minute 30 seconds) ↓ Acid solution immersion step (1 minute 30 seconds) 2.2% buffered lactic acid , 30 ° C ↓ Add oil to noodle strings (3.5g / 180g) Packing in heat-resistant bag ↓ Heat sterilization step (95 ° C, 40 minutes) LL Chinese of Examples 1, 2 and Comparative Example 1 obtained With respect to the noodles, the stress at break, the elongation, and the gel strength (stress at break × elongation) were measured after reconstitution, after reconstitution, and after standing in the water for 5 minutes. The results are shown in Table 1 below. The stress at break and elongation were measured by the following methods.

[Measurement of Stress and Elongation at Break] The noodle strings after reconstitution were used as a sample, and this sample was used as a rheometer (FUDOH).
The product was hooked on a piano wire of a plunger connected to a measuring unit of NRM-2010J-CW. Subsequently, both ends of the sample are fixed to plungers on a table (the distance between the plungers is 10 mm). Next, the table is moved downward to pull the sample. The stress at break was determined by recording the load applied to the piano wire until the sample was pulled and cut by a recorder attached to the rheometer. Further, a value obtained by subtracting the length at the time of breaking from the initial length (10 mm) was obtained as elongation.

[0091]

[Table 1]

As apparent from Table 1, Examples 1 and 2
It can be seen that the LL hand-rolled Chinese noodle has a larger stress at break, a longer elongation, and is more sticky and elastic than the LL Chinese noodle of Comparative Example 1 obtained by mechanical cutting.

The LL of Examples 1 and 2 and Comparative Example 1
After the Chinese noodles were returned to hot water for 2 minutes, a soup was put into them, and a sensory test of eating by 10 panelists was performed. The results are shown in Tables 2 to 4 below. In a sensory test, smoothness, viscoelasticity, elongation, and looseness were evaluated. Sensory tests for smoothness, viscoelasticity, boiling and loosening by a panel were evaluated on the following five levels.

(1) Smoothness 1: Inferior. 2; slightly inferior. 3: Normal. 4: Somewhat good. 5; good.

(2) Viscoelasticity 1; poor. 2; slightly inferior. 3: Normal. 4: Somewhat good. 5; good.

(3) Boiling elongation 1; 2; slightly inferior. 3: Normal. 4: Somewhat good. 5; good.

(4) Unraveling 1; poor. 2; slightly inferior. 3: Normal. 4: Somewhat good. 5; good.

[0098]

[Table 2]

[0099]

[Table 3]

[0100]

[Table 4]

As is clear from Tables 2 to 4, the LL hand-rolled Chinese noodles of Examples 1 and 2 are superior to the LL Chinese noodle of Comparative Example 1 in terms of smoothness, viscoelasticity, and boiling elongation. It turns out that it is also slow. Further, the LL hand-rolled Chinese noodle of Example 2 obtained by adjusting the water content to 15% before the boiling step is the same as that of Example 1 obtained by adjusting the water content to about 25% before the boiling step. It can be seen that the looseness is superior to LL hand-rolled Chinese noodles.

Example 3 First, a first blend (8.80% by weight of protein and 3% by weight of gliadin) and a second blend (9.75% by weight of protein and 3% by weight of gliadin) having the following component compositions were prepared. The first noodle dough (water content 49%, pH 9.5) was kneaded in a mixer at atmospheric pressure for 15 minutes.
8) and the second noodle dough (water content 47%, pH 9.6)
2) was prepared.

(Ingredient composition of blend) (First blend; surface layer) (Second blend; inside) Semi-strong powder 12.00 kg 7.50 kg Medium flour-7.50 kg Starch 3.00 kg-Gliadin 0.45 kg 0.45 kg Salt 0.45 kg 0.15 kg Kansai 0.15 kg 0.15 kg Egg white-0.15 kg Yellow colorless element 18 g 18 g Water 7.4 kg 7.0 kg After combining the first and second noodle dough The elongation was determined based on the above-mentioned "measurement of elongation". As a result, the elongation percentage of the composite noodle dough was 20.3 times.

Next, a wide first noodle band is prepared from the first noodle dough, and a column-shaped second noodle having a cross-sectional area 1/2 that of the first noodle band from the second noodle dough. A band is prepared, the second noodle band is overlaid on the first noodle band, and the second noodle band is wrapped in the first noodle band, and then ripened and rolled to produce a noodle of the second blend. A 30 mm thick noodle string was prepared in which the dough was located inside, that is, the blending ratio of the first blend and the second blend was 2: 1 and they were arranged concentrically. Next, put this noodle string on a slimming machine and make it 10m thick.
m noodle strings. After that, the noodle strings were hung in an eight-shape on two rods with a machine, aged in a muro, stretched by a small pulling machine to form a noodle string having a thickness of 3 to 5 mm, and then aged.
The noodle strings are conveyed to a large drawing machine and stretched to a thickness of 2 mm.
The noodle strings before and after are further transported to an underdrawing machine to stretch the noodle strings, dried, and removed from a rod to obtain a half-life hand-rolled noodle string having a thickness of about 1 mm and a water content of about 25%. Was prepared.

Next, the above-mentioned filamentous noodle strings were served for 1 serving (100 servings).
g) and then boiled in boiling water for 1 minute to produce boiled Chinese noodles. (Example 4) Boiled Chinese noodles were prepared in the same manner as in Example 3, except that the filamentous noodle strings were dried until the water content became 12% before boiling, and the time of the boiling step was set to 2 minutes. Manufactured.

The obtained Chinese noodles of Examples 3 and 4 were boiled for 2 minutes, then transferred to a container, soup was put in, and a sensory test of eating by 10 panelists was performed. The results are shown in Tables 5 and 6 below. In the sensory test, smoothness, viscoelasticity and boiling were evaluated. Sensory tests for smoothness, viscoelasticity and boiling by a panel were evaluated in five steps in the same manner as described above.

[0107]

[Table 5]

Example 5 First, a first blend (8.50% by weight of protein and 3% by weight of gliadin) and a second blend (8.80% by weight of protein and 3% by weight of gliadin) having the following component compositions were prepared. The first noodle dough (water content 47%, pH 9.6) was kneaded in a mixer at atmospheric pressure for 15 minutes.
8) and the second noodle dough (water content 49%, pH 9.6)
3) was prepared.

(Ingredient Composition of the Formulation) (First Formulation; Surface Layer) (Second Formulation; Inside) Semi-Strength Flour-12.00 kg Medium Strength Flour 15.00 kg-Starch-3.00 kg Gliadin 0.45 kg 45 kg Salt 0.45 kg 0.15 kg Kansai 0.15 kg 0.15 kg Yellow yellow paste 18 g 18 g Water 7.0 kg 7.4 kg Rate measurement ". As a result, the elongation percentage of the composite noodle dough was 19.5 times.

Next, a wide first noodle band is prepared from the first noodle dough, and a column-shaped second noodle having a half cross-sectional area as compared with the first noodle band from the second noodle dough. A band is prepared, the second noodle band is overlaid on the first noodle band, and the second noodle band is wrapped in the first noodle band, and then ripened and rolled to produce a noodle of the second blend. A 30 mm thick noodle string was prepared in which the dough was located inside, that is, the blending ratio of the first blend and the second blend was 2: 1 and they were arranged concentrically. Next, put this noodle string on a slimming machine and make it 10m thick.
m noodle strings. After that, the noodle strings were hung in an eight-shape on two rods with a machine, aged in a muro, stretched by a small pulling machine to form a noodle string having a thickness of 3 to 5 mm, and then aged.
The noodle strings are conveyed to a large drawing machine and stretched to a thickness of 2 mm.
After the noodle strings are conveyed to an underdrawing machine to stretch the noodle strings, they are dried, removed from the rod, and
By cutting into servings (100 g), dried hand-rolled Chinese noodles having a thickness of about 1 mm were produced.

The obtained dried hand-rolled Chinese noodles of Example 5 were mixed with 2
After boiling for a minute, the soup was transferred to a container, soup was put into it, and a sensory test of eating with 10 panelists was performed. The results are shown in Table 7 below. In the sensory test, smoothness, viscoelasticity and boiling were evaluated. Sensory tests for smoothness, viscoelasticity and boiling by a panel were evaluated in five steps in the same manner as described above.

[0112]

[Table 6]

As is clear from Table 6, the dried hand-rolled Chinese noodles of Example 5 are excellent in smoothness and viscoelasticity and boil slowly. In addition, the dry hand-rolled Chinese noodle of Example 5 could shorten the boiling time compared with the dry hand-rolled Chinese noodle obtained by the same method as that of Example 5 using only the first blend.

Example 6 First, a first blend (8.50% by weight of protein, 3% by weight of gliadin), a second blend (9.35% by weight of protein, 3% by weight of gliadin) and Third formulation (protein 8.80)
Weight%, gliadin 3% by weight)
Knead each for 5 minutes to make the first noodle dough (water content 47%, p
H8.25) Second noodle dough (49% water content, pH 8.1)
6) and the third noodle dough (45% water content, pH 8.1)
4) was prepared.

(Ingredient composition of blend) (First blend) (Second blend) (Third blend) [Second clad] (First clad) [Core] Semi-strong powder-12.75 kg 12.00 kg Medium flour 15.00kg--Starch-2.25kg 3.0kg Gliadin 0.45kg 0.45kg 0.45kg Salt 0.45kg 0.45kg 0.15kg Kansai 0.075kg 0.075kg 0.144kg Egg white --0 .15 kg Alginic acid --0.12 kg Yellow yellow paste 18 g 18 g 18 g Water 7.0 kg 7.4 kg 6.8 kg The elongation after combining the first and second noodle doughs was measured as described in "Measurement of elongation". As a result, the elongation percentage of the composite noodle dough was 21.3 times.

Next, a wide second noodle band is prepared from the second noodle dough, and a columnar third noodle having a cross-sectional area 1/2 that of the second noodle band from the third noodle dough. A band is prepared, the third noodle band is overlapped on the second noodle band, the third noodle band is wrapped with the second noodle band, and a wide first noodle band is prepared from the first noodle dough. Stacking a column-shaped noodle mass consisting of the second and third noodle bands on the first noodle band;
After the noodle mass is wrapped in the noodle band, aging and rolling are performed, whereby the first compound is located on the surface layer, the second compound is located in the middle layer, and the third compound is located in the center. The blend ratio of the blend and the third blend is 1: 2: 1, and they are arranged concentrically and have a thickness of 30 mm, that is, a three-layered noodle band having a core-first clad-second clad. Was prepared. Subsequently, the noodle strings were set on a thinning machine to form noodle strings having a thickness of 10 mm. After that, the noodle strings were hung in an eight-shape on two rods with a machine, aged in a muro, stretched by a small pulling machine to form a noodle string having a thickness of 3 to 5 mm, and then aged. The noodle strings are conveyed to a drawing machine and stretched to form noodle strings having a thickness of about 2 mm, further conveyed to an underdrawing machine for stretching the noodle strings, dried, and removed from a rod to remove the noodle strings to a thickness of 1 mm.
Semi-raw hand-rolled noodle strings having a water content of about 25% before and after were prepared.

Next, the above-mentioned filamentous noodle strings were served for 1 serving (100 servings).
After cutting into g), the same LL treatment step as in Example 1 was performed to produce raw type hand-rolled Chinese noodles (LL hand-rolled Chinese noodles).

After the LL Chinese noodle obtained in Example 6 was re-heated, soup was added and a sensory test was conducted. As a result, it was confirmed that they had smoothness, viscoelasticity, boiling and looseness which were equal to or better than those of Example 1 described above.

[0119]

As described above in detail, according to the present invention, it is possible to sufficiently thin a wire without cutting in a plurality of stretching steps in hand-rolled noodle making, and to have a soft elasticity when eating. Thus, it is possible to provide a method for producing a so-called boiled-type novel hand-rolled Chinese noodle, which has a good texture, a good taste, and an improved flavor characteristic of stiffness, crispness, and Chinese noodles.

Further, according to the present invention, it is possible to sufficiently thin a wire without cutting in a plurality of stretching steps at the time of hand-rolled noodle making, and it is possible to store at room temperature for a long time,
Furthermore, it is possible to provide a method for producing a so-called raw type new hand-rolled Chinese noodle, which has a soft elasticity, a good texture, and a good throat upon eating, and has improved stiffness, crispness, and flavor unique to Chinese noodles.

Further, according to the present invention, it is possible to make the wire sufficiently thin without cutting in a plurality of stretching steps at the time of hand-rolled noodles, and to shorten the boiling time during cooking, and furthermore, when eating. It is possible to provide a method for producing a so-called dry-type new hand-rolled Chinese noodle with soft elasticity, good texture, good throat, and improved stiffness, crispness, and flavor unique to Chinese noodles.

Claims (4)

[Claims] 1. A process of kneading two or more kinds of blends each containing a main ingredient mainly composed of flour, an alkali agent and gliadin and having different hardness after noodle making to produce two or more kinds of noodle dough. And a step of preparing a noodle string such that the hard noodle dough after the noodle dough is located inside each of the noodle doughs; and making a noodle string by hand rolling the noodle strings according to a conventional method. And a water-cooling step after boiling the filamentous noodle strings. 2. A step of kneading two or more kinds of blends each containing a main ingredient mainly composed of flour, an alkali agent and gliadin and having different hardness after noodle making to prepare two or more kinds of noodle dough. And a step of preparing a noodle string such that the hard noodle dough after the noodle dough is located inside each of the noodle doughs; and making a noodle string by hand rolling the noodle strings according to a conventional method. And a step of boiling the filamentous noodle strings and then cooling with water, and a step of treating the filamentous noodle strings with an acid solution, further packaging the filamentous noodle strings, and then heat-treating and sterilizing the filamentous noodle strings. A method for producing hand-rolled Chinese noodles. 3. The method according to claim 1, wherein the hardness of each composition after the noodle-making is adjusted by adding a thickening polysaccharide as a hardness regulator to the composition. Production method of hand-rolled Chinese noodles. 4. A kneading of a composition containing a raw material powder mainly composed of wheat flour, an alkali agent and gliadin, and at least one composition containing a raw material powder mainly composed of flour, an alkaline agent, gliadin and starch. Producing two or more types of noodle dough, and producing noodle strings from each of the noodle doughs so that the noodle dough containing starch is located therein; and hand-rolling the noodle strings according to a conventional method. And then drying to produce a thread-like noodle string.