JPS591466B2 - How to make hand-stretched somen noodles - Google Patents

Description

[Detailed Description of the Invention] This invention contains a large amount of perilla leaf powder, and disperses it uniformly inside thin noodle strings with a diameter of around 1 mm or less, without having to cut them like hand-rolled beni. This article is about the hand-stretched somen and its manufacturing method.

Traditionally, hand-stretched somen refers to somen made by hand-stretching using only human labor, but over time, machine-made somen and semi-mechanized (hand-stretched) somen have become commercially available.

However, compared to hand-stretched somen, machine-made somen is far inferior in terms of quality, such as flavor and texture, even at the latest technological level, so hand-stretched somen is still very popular. be.

The biggest difference between hand-pulled somen and machine-made noodles is that the dough is usually made by adding and mixing wheat flour with other quasi-ingredients and kneading it thoroughly with an appropriate amount of water.
It took many days to be manually stretched into parts, approximately 1 in diameter.
This is the process of finishing the noodles into noodle strings around mm in size.

Therefore, for example, even if an attempt is made to produce noodles with a fresh flavor and texture by mixing dried vegetables or dried seaweed powder with wheat flour or buckwheat flour as disclosed in JP-A-49-134858, the noodles will not be Chinese noodles. Or regular udon or soba noodles with a diameter of 1 which is the subject of this invention.
For somen noodles with thin noodle strings around 1/2 inch or less, dried vegetables and dried seaweed powder act as foreign substances and easily break, making it difficult to hand-roll somen noodles. It was possible.

This is extremely clear since, although there are descriptions of Chinese noodles, udon, and soba in the above publication, there is no description explicitly or suggestively regarding somen.

This invention was made in view of the current situation, and involves kneading 100 parts by weight of wheat flour and 0.3 parts by weight or less of perilla leaf powder with an appropriate amount of water to make a dough. After aging this dough, it is rolled into noodle strips, and at least 0.2 parts by weight of perilla leaf powder is sprinkled on the surface of the noodle strips,
To provide a method for producing hand-stretched somen noodles, which is characterized in that the process moves to hand-stretching while rolling this side inward and rolling it into a stick shape to form noodle strings with a diameter of about 1 to 1 or less. It is something.

The details will be described below using drawings.

The perilla used in this invention may be either green perilla or red perilla; fresh leaves are preferred from the viewpoint of fresh color and aroma, but dried leaves or shiso leaves used for pickled plums, etc. The leaves may be appropriately desalinated.

Here, seaweeds such as kelp, wakame, and other vegetables other than the shiso leaves can be made into a fine powder, or mixed into the noodle dough to make it thinner by hand-rolling. Although it is easy to use these additives, most of the flavor is eluted into the boiling water when the noodles are boiled.
Since only the pigments often remain in the noodles, there is no need to take the trouble of adding these additives to the noodles.

However, when attempting to obtain hand-stretched somen noodles by mixing these into noodle strips, it goes without saying that this invention, which targets perilla leaves, can be used as is without any problem.

Next, it is preferable that the perilla leaf powder of the present invention has a total of 40 mesh.

If the leaves are larger than 40 mesh, as is clear from FIG.
This is because the noodle strings are easily cut during the manual stretching operation.

i, the amount of this perilla leaf powder to be used is 1 part flour
0.5 to 4.0 parts by weight is preferred.

This is because if the amount is less than 0.5 parts by weight, it is insufficient to express the flavor of perilla leaves, whereas if the amount exceeds 4.0 parts by weight, the flavor becomes too strong This is because it will make you feel uncomfortable.

First, add 0.3 parts by weight of 40 mesh perilla leaf powder as described above to 100 parts by weight of wheat flour, add an appropriate amount of water, and other additives if necessary. Knead thoroughly until the width is about 10crfL1 and the thickness is about 2C.
Let's call it rfl noodle strip 4.

The reason why the amount of shiso leaf powder added at this time is 0.3 N parts is that it is determined that there is no risk of cutting even if it is directly kneaded with flour and then rolled by hand, and furthermore,
This is because the amount is sufficient to make the flavor of perilla perceptible.

The obtained noodle strip 4 is processed in a usual manner (for example, at 15°C for 2 hours).
As the viscosity increases due to the formation of gluten, the noodle strip 4 is rolled to a thickness of about Icm.

Spread the remaining amount of shiso leaf powder evenly on the rolled noodle strip, and roll it in the direction of the arrow while rolling the shiso leaf powder spreading surface 5 with the raised side surface 6, as shown in Figure 2. It is moved and rolled into a rod shape with an outer diameter of 2 to 3 CfrL, and then subjected to a normal hand-rolling process.

According to the method of this invention, the outer diameter is 2 at the initial stage of hand stretching.
The cross section of the noodle dough rolled into a rod shape of ~3 CrrL is the third
As shown in Figure a, it is possible to clearly distinguish between the axial core part 7 where the perilla leaf powder 1 is very densely dispersed and the outer peripheral part 8 where the perilla leaf powder 1 is only sparsely dispersed. It exists in

In this state, the formation of gluten is more active in the outer peripheral part 8 than in the core part 7, so naturally the outer peripheral part 8 has better cohesive strength, so the dough rolled by hand becomes gradually thinner. , it becomes string-like, and the cross section of the noodle string at that time is shown in Figure 3 b O
), and although both the shaft core part 7 and the outer circumferential part 8 have become thinner and thinner, the outer circumferential part 8 with strong cohesive force still clearly remains, so the noodle string can be further stretched. It is possible to form noodle strings with an outer diameter of 1.0 to 7 mm or less.

The cross section of such noodle strings is as shown in Fig. 3C.
and the outer peripheral part 8 were almost distinguishable (this shows that the perilla leaf powder 1 was uniformly dispersed over the entire surface.

According to the method of the present invention described above, the hand-rolled somen noodles contain 0.5% or more of perilla leaf powder, which was previously impossible, but the very small amount of perilla leaf powder is compensated for by perilla extract. However, since it can be produced sufficiently and the resulting product has a refreshing perilla flavor, it can be said to be a suitable food especially in the summer when the texture decreases.

In addition to the raw material, shiso leaves, we also use extracts, pigments, seasonings, and other additives to adjust the color and flavor intensity, or even perform instant processing on the hand-rolled somen noodles. Needless to say, there is no problem with this invention.

[Brief explanation of drawings]

Figure 1 is an enlarged cross-sectional view showing structural defects in the noodle strips, Figure 2 is a perspective view showing the state in which the noodle strips are rolled into a stick shape, and Figures 3 a, b, and c.
is an enlarged cross-sectional view of a survey line showing the dispersion state of perilla leaf powder as the hand-stretching operation progresses. 1... Shiso leaf powder, 2... Noodle strings, 3... Structural defect 4... Noodle band, 5... Spreading surface of shiso leaf powder,
6, 6'...Side surface, 7...Axis core portion, 8...Outer circumferential portion.

Claims (1)

[Claims] 1. Make a dough by thoroughly kneading 100 parts by weight of wheat flour and 0.3 parts by weight or less of perilla leaf powder with an appropriate amount of water, mature this dough and then roll it into noodle sheets. Sprinkle 0.2 parts by weight of shiso leaf powder, roll this side inward, roll it into a stick, and move on to the hand-stretching process to make noodle strings with a diameter of about 1 dragon or less. A method for producing hand-stretched somen noodles.