JPS59102365A - Preparation of steamed noodle - Google Patents

Abstract

PURPOSE:To carry out sure conversion of starch to alpha-form, and to obtain steamed noodles having high elasticity and soft feeling to the palate, by rolling noodle dough to a definite thickness, slitting to definite width, forming waves to the noodles, and applying the noodles with shower in the steaming process. CONSTITUTION:The noodle web (a) is rolled (1) to a desired thickness, and slit (2) to desired width to obtain noodles (b). The noodels are sent to a horizontal conveyor 3 running at a speed slower than the transfer speed of the noodles to form waves, and passed through a steaming apparatus having a steaming box 5 at the top. During the above process, the noodles (b) are supplied (6) with steam and sprayed (7) with shower to effect the steaming of the noodles at 90-105 deg.C, to convert the noodles to alpha-form, and to impart with elasticity. After the completion of steaming, the noodles (b) discharged from the box 5 are sprayed (8) with shower without delay. The second shower plays the role of the impregnation of water in the noodles (b), removal of attached starch from the surface of the noodles, and quenching of the noodles. The noodles (b) are further applied (10) with the third shower to improve the softness of the noodles, cut (11) to definite length, passed through a bacteriostatic tank 15 using a liquid-permeable bucket 14, charged into the hopper 16, added (17) with a vegetable oil, packaged (18), and thermally sterilized to obtain the final noodle product.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for manufacturing a kurashi bottle used for fried noodles and the like. When used as yakisoba (fried noodles), pulsed pigeon has a unique texture and has a smooth texture.]I! l
It is packaged in a synthetic resin film bag and served in heavy bathing, but it is said that the volume should be soft while still having some firmness. However, in the production of noodles, both strength and soft texture are required at the same time, and it is extremely difficult to produce noodles on the side that have both of these qualities. The reality is that the efforts of those in the industry are continuing. Ho's inventor, as one of the people in the industry, has been striving toward this goal for many years, and as a result, this soft and strong In the production of shimen, there are 1st and 2nd steps associated with the boiling process. It has also been found that it is very simple and effective to apply a third shower to the fl line, if necessary.

The invention of this J.11 was made based on this knowledge, and in the normal method of manufacturing noodles, there is a shower in the middle of the steaming process (first shower) and a shower immediately after the steaming process (second shower). shower) and, if necessary, a shower given while stretching the noodle strings lengthwise (
The third shower). This invention will be explained below.

The figure shows an embodiment of the apparatus used for carrying out the method of the present invention. In the figure, a is not shown.) A zone where flour, flour, tin salt, The raw material is kneaded with kansui omelet and rolled by successive rolls in a conventional manner, and is finally made into a predetermined thickness by E rolling roll 1, after which it is sent to the shredding process. First, in the case of a thin 1-fold ball, the supplementary band a is shredded into predetermined pieces 11j by the shredding roll 2 while the horizontal band a shown in the figure is hanging down, thereby cutting out the drawing line. The cut out line is then sent to the horizontal conveyor 3. Allow a general wave to form. In addition, if a known conduit or wave-forming rubber is provided at the time of illuminating the auxiliary line, it will be possible to form a desired wave shape on the auxiliary line on the horizontal conveyor by means of the puncturing effect. The l' extension line on which the wave has been formed is sent to +111i on the first stage horizontal conveyor 3,
From there, it is sulfurized for +4 and then suspended and stretched, but in this case, the waves formed on each of -ib are held in a partially floating state, and then it is transferred to the conveyor 4. For this purpose, the difference in height between the horizontal conveyors 3 and 1e and the feeding conveyor 4 is maintained at a predetermined level to prevent the noodle strings from stretching due to drooping and completely erasing the waves formed in front of them. In this way, the noodle strings are sent to the conveyor 4, where the conveyor 4 is set at a running speed slower than the normal speed of the noodle strings, so that waves are again formed on the drawing lines. In addition, the PM transported by the transport conveyor 4
? As long as a wave is formed in fR, the running speed IW of the conveyor 4 does not necessarily have to be slower than the running speed of the image line sent here.

That is, the speed of the yarn feeding conveyor 4 may be made equal to or even slower than the speed of the line sent here so as to obtain a desired wave on the line on the conveyor 4. In this way, the auxiliary line passes through the stretching process, leaving some bending distortion Lr, and is given a target again, so that the tied line that has reached the conveyor 4 is bent in random directions, ensuring that it does not come apart. Only K-1 will be carried out. A steamer is attached to the conveyor 4 from the start end to the end K. This steamer has a tunnel type floor with a sink box 5 provided on the upper side from the start end to the end of the conveyor 4. This storage box 5 has an i! A pipe 6 is installed, which supplies steam into the box. In addition, at least one first shower 7 is provided in the longitudinal center of the steaming box 5, which is located on the upper side and sprays heat 7J (1) to the noodle strips on the general conveyor 4. As a result, the first part transported by the transport conveyor 4
A shower is applied to the 4th wire in the middle of winding. The above-mentioned Taietsu-sashiri is heated at 90-105°C for 1-10 minutes, depending on the thickness of the noodle strings. If you shower during the heat-forming process, you can quickly gelatinize the ball, give it elasticity, and make it softer. The completed play in the wide box 5 passes through the box and is sent out from the outlet, but a second shower 8 is also provided above the position immediately after this outlet, and this shower 8 A shower is thrown towards the line.

When this second shower is applied, the drawings are absorbed, the starch that has adhered to the surface of the 9th part is washed away, and the product is temporarily quenched to tighten it.

At the end of the conveyor 4, an intermediate conveyor 9 is provided with a mesh belt for stretching m=b.

This intermediate conveyor 9 is run at a speed slightly faster than that of the above-mentioned double conveyor 4.

A third shower 10 is also provided above the 1141 transport conveyor 9, and showers the noodle strings being transported on the conveyor as necessary. If you take a shower at this point, some of the starch on the surface of the noodles will be washed away, ensuring that the noodle strands are ground together, and the noodles will be partially softened by absorbing moisture.

The rotary cutter 11 is then cut into a predetermined length by the cutters 11' (cutters 11').

(The zero-pipe blank wire is connected to the Fig.
One meal is placed into each raw packet 14 on the packet conveyor 13. The packet conveyor 13 continues to carry +nlJ m i'415 containing a dilute solution of alcohol.
It is then immersed in an alcohol solution, where it is immersed in an alcoholic solution.However, this alcohol treatment is not always necessary, especially in the winter. The alcohol-treated noodles are taken out of the packet 14 and placed in the hopper 16.
I+ at the bottom! VI = 1'Vegetable oil is added at the bottom of the hopper by means of a kerated vegetable oil addition device]7.

/11] The added thickener will continue to be packaged.18
4 and 1 p each are packaged in I Bojusho film. The body part, which is held face down, is placed in a well-ventilated space (not shown).
2: V-shaped into the container and placed in the heating box, and the song is...
After heating and killing for 20 to 50 minutes at 85 to 100 degrees Celsius, heat and kill the rolled pieces.
It shall be treated as a gift. .

This invention is as described above, and according to this, since the people in the drying process are showered, the noodle strings are sufficiently absorbed and the gelatinization is reliably carried out, and the drawing lines have more elasticity. It will be both sexual and soft. In addition, the second shower immediately after steaming washes away the starch that has adhered around the separation line, where water is absorbed again and temporary quenching is performed, resulting in softer and firmer noodles. Water is further absorbed in the third shower, but in this case only the lines are separated from each other by 41M. When the noodles are dry, they are definitely α1-heated and have both elasticity and a soft texture.

[Brief explanation of drawings]

The figure is an explanatory diagram showing one embodiment of the present invention. 1...l: f rolling roll, 2-°° shredding roll 13°°
°Horizontal conveyor, 4... Conveyance conveyor, 5... Flooring box, 7... First shower, 9... Intermediate conveyor, 10... Third shower, 1... Rotating cutter, 12... Hopper-P-113... Packet conveyor, 14... Song 1 LIL 1' hand packet, 1
5... City 1j fungi, 16... Uke (Nahotsu Ya-, 1
7...4 Jakunura 1 Karo equipment, 18... Packaging machine, a
...Noodle belt, b...Title prayer.

Claims (1)

[Claims] After continuously forming a cotton strip of a predetermined thickness using a rolling roll, one strip was cut out using a 14Ji roll, and a web was formed on each of the cut out strips, and the resulting noodle strips were steamed. In the steaming production method, which involves cutting the product into a predetermined length, packaging it, and then heating it to death, the first shower is applied to the sushi in the middle of the boiling process, and A method for producing taishirei, which is characterized by applying a second shower even to the morning practice of direct training after the completion of kirinni.