JPS58129943A - Production of raw noodles - Google Patents

Abstract

PURPOSE:Water is added to dried noodles in an amount equal to or a little more than that of dehydrated water on making the dried noodles and the noodles are treated with hot water to produce so-called half-raw noodles which cause no turbidity of noodle boiling water on cooking and keep original taste. CONSTITUTION:Noodle lines are made by applying required process for raw noodle production, dried, then dipped in hot water for a few seconds to restore their water content to the original level and simultaneously a glue layer is formed on their surfaces. The resultant water-containing noodles keeps their original taste and texture, when boiled for service and cause no turbidity of the boiling water to enable the utilization of boiling water for cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing raw noodles in which the boiling water does not leak when the raw noodles are boiled.

It is known that when boiled noodles or ramen noodles are boiled, the boiling water does not become cloudy, but raw noodles or ramen noodles become cloudy. The reason why boiled noodles and boiled ramen do not become cloudy is thought to be due to the gelatinized layer formed on the surface of the noodle strips, which allows the raw starch to flow out. Stiffening of the surface is done by methods such as steaming, but noodles with such a layer formed on them have less hardness and flavor when cooked than products without such a layer. I had lost it, and I couldn't get rid of the boiling water at all.

This inventor discovered that the moisture content of raw noodles and the amount of water absorbed when dried and then boiled for a short time are equal, and that by boiling for a short time, boiling water is applied to the surface of the noodles.
It was discovered that a tidal layer is formed that does not cause water to flow. When raw noodles prepared by this method are boiled for cooking, they have the firmness and taste of original noodles, and also have the characteristic that boiling water can be used for cooking because boiling water does not drip into the noodles.

The manufacturing method of this invention includes the necessary steps for manufacturing raw noodles in 1. The noodles are dried and immersed in hot water for a few seconds to restore the original moisture content, and the 11 side is made into a gelatinized layer, so that when cooking, the boiling water does not get wet and the original taste of raw noodles is preserved.So-called semi-raw noodles. In an experimental example, a jar with the characteristic of 0 minutes was used to dry raw ramen noodles kneaded with IQ kg of flour and 2.5 to 3.5 kg of brine to the extent that they were easily broken. After soaking in hot water, the relationship between the time and the amount of water is shown in the table below.

Time During dry operation When hydrated Drastic increase in hydration (seconds)
(g) (g) (g) 1-5
100 130
3015 100 134 343
G 100 142
4245 100 14
4 4460 100
160 6G Among the above, 1~
The taste is better when soaked for 45 seconds.

Increase in water content from 30 to 100 g of the above dried noodles
44 As the saying goes, 910 kg of raw wheat requires 2.5 to 3.5 brine.
~ 4. Corresponding to Okg, that is, the amount of water lost by the shrub is slightly higher due to the amount lost by drying, but it is replenished by soaking, and as it returns to raw ramen, a gelatinized layer is formed on the surface of the 1st line. be done. Therefore, when boiling ramen in the same way as normal raw ramen, the above experimental example obtained almost the same results with raw udon soba.

The drying method is natural drying.

In this way, the present invention allows water equivalent to the water removed from raw noodles to be easily replenished by a short-time boiling water treatment, and at the same time forms an intercalated surface layer, so that the boiling water can be absorbed in a timely manner and the raw noodles can be cooked in their original state. It has the characteristic of offering Motsumen noodles with a taste of Hokkaido.

Example: 10 dens of wheat flour was kneaded with 3 kg of kambo to form a touge belt, then made into noodle wires, dried, immersed in boiling water for 15 seconds and made into a raw ramen noodle, and cooked for 3 minutes. Boil. For raw udon noodles, use regular water instead of brine, and the same applies hereafter.

Patent applicant: Shin Sato

Claims (1)

[Claims] Once the raw noodles are dried, the dry noodles are treated with boiling water to absorb water in an amount equal to or slightly more than the amount of water removed when drying, and then boiled noodles are made. A method for producing raw noodles characterized by: