JPS60176554A - Preparation of boiled noodle - Google Patents

Abstract

PURPOSE:To obtain boiled noodles free from roughened skin and collapse, by preparing raw noodles from a pastry kneaded in a vacuum having a specific degree of vacuum, and boiling the raw noodles under pressurized environment in water heated at >=100 deg.C. CONSTITUTION:Raw noodles prepared from a noodle pastry kneaded in vacuum of about <=600mm.Hg, are boiled under pressurized environment in water at >=100 deg.C. Boiled noodles almost free from roughened skin and collapse and having extremely good palatability can be prepared by this process in high efficiency.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for dynamically producing boiled noodles that have almost no rough texture or disintegration and have extremely good taste.

By boiling raw noodles in a pressurized environment with water at a temperature of over 100°C, it is possible to significantly shorten the boiling time, make the boiled noodles thicker, suppress aging, and sterilize body fever bacteria. Therefore, the present inventor has been paying attention to this as a new boiling method. However, this method
The boiled noodles produced have a fatal flaw that completely negates the above-mentioned value by causing significant roughness and disintegration of the skin and impairing taste and appearance, and this flaw prevents the practical use of this method. It was a big hindrance.

Although the above defects can be removed to some extent by adjusting the pressure and heating conditions during boiling, it was not found to be effective in achieving practical use.

The present inventor has conducted extensive research into a method for producing boiled noodle soup that eliminates the aforementioned defects while maximizing the above-mentioned value, and has found that the object of the present invention can be achieved by a surprisingly simple method. They discovered this and arrived at the present invention.

That is, in a method of boiling raw noodles in water at a temperature exceeding 1000C in a pressurized environment, the raw noodles are manufactured from noodle dough kneaded in a reduced pressure environment with a degree of vacuum of approximately 600ml (g or less). A method for producing boiled noodles characterized by the following characteristics:

In the present invention, boiled noodles include boiled udon, boiled shimen, boiled Japanese soba, boiled medium-sized noodles, boiled spaghetti, boiled macaroni, etc., and include barley flour, barley flour, rye flour, rye flour, rice flour, and buckwheat flour. , starch, such as potato starch, sweet potato starch, tapioca starch, etc., or a main ingredient made from an appropriate combination of starches.

In addition to the main ingredients mentioned above, salt, kansai, potassium chloride,
Sodium carbonate, phosphates, egg white, egg yolk, casein,
Sodium caseinate, gluten, fir gum, locust bean gum, sulium alginate, propylene glycol alginate, sodium polyacrylate, crocin, riboflavin, chrysin, ethyl alcohol, caprylic acid monochrycerite, etc., usually used in boiled noodles. The auxiliary raw materials or additives can be used in any process to reveal their respective characteristics.

The manufacturing process will be explained below.

First, the noodle-making raw materials, auxiliary raw materials, and additives selected above are kneaded with water using a so-called vacuum mixer, and the individual conditions are as follows.

The reduced pressure environment condition during crosstalk is suitably less than about 600 + + + + x Hg, particularly less than about 400 Hg, and in the range of about 400~]00 x 11 g, substantially the same effect is obtained.

If it is less than about 1,100 m1IH, the elasticity of the boiled noodles to be produced tends to become considerably strong, and therefore it is generally not preferred unless particularly strong noodles are desired.

The crosstalk time varies somewhat depending on the type of product, raw material composition, water addition rate, etc., but is usually in the range of 10 to 20 minutes.

It is desirable to determine the rate of water addition to the raw materials for noodle making so that the moisture content of the dough immediately after kneading is about 31 to 38% by weight. The moisture content of the noodle dough is usually 1 to 2% by weight when mixed.
Therefore, it is sufficient to calculate the water addition rate so that the water content before kneading is approximately 32 to 40% by weight. If the water content of the noodle dough immediately after cross-crossing is approximately 31% by weight or less, the dough will be dry and the object of the present invention will be difficult to achieve.

Moreover, when it is approximately 38% by weight or more, the fluidity of the dough increases,
In addition to making workability difficult, the raw noodles that have been cut out are likely to be cut, deformed, and stuck together, reducing the commercial value of the boiled noodles that are produced.

Note that the pressure reduction may be started before, after, or at the same time as the crosstalk starts, and any method convenient for the work can be selected.

After the mixing is completed, the noodle dough under normal pressure is taken out, and the noodle dough is rolled out in a conventional manner using a noodle-making roll to a predetermined thickness. The noodle strips are made into noodle strips using a rotary or knife-type cutting blade.

Even if all or part of the above steps are performed manually, there is no problem in achieving the object of the present invention, but it is not suitable for mass production.

The raw noodles prepared above were heated under a pressurized environment and
Boil in water at a temperature exceeding C.

The pressure cooker used for boiling is generally a batch-type one such as Eau 1-Crepe, but if it is done continuously, it is possible to continuously add and take out one or several servings via a rotary valve. Any known grandchild device can be used.

In addition, there is a method of boiling water in a pressurized environment using water pressure at a temperature exceeding 100°C, for example, Japanese Patent Publication No. 52-4
Disclosed in Publication No. 6293 [A water supply pipe and a water head pipe with an extremely high water head pipe are connected, and a watertight stem is provided to keep the pressure in the water constant by filling the water head pipe up to the water outlet. Boiling can be done by using a "heating iron" that can simultaneously maintain boiling temperature and keep the boiling temperature constant in proportion to the pressure, and continuously add and take out one serving or several servings through the two water head pipes. can.

The boiled noodles are washed with water and cooled according to a conventional method to obtain boiled noodles according to the present invention.

These boiled noodles can be subjected to known means such as heat sterilization, freezing, freeze-drying, etc. to impart respective characteristics.

The features of the present invention will be specifically explained below using experimental examples and examples.

Experimental Example 1 Put 100 parts by weight of all-purpose wheat flour into a vacuum mixer,
BJ8 as a reduced pressure state with a degree of vacuum of approximately 25Qm+++Hg.
36 parts by weight of a saline solution was added and crosstalk was started using a mallet.

A method in which crosstalk is performed for about 15 minutes while maintaining the degree of vacuum,
The pressure was restored to normal, and the kneaded dough was combined and rolled using a noodle-making roll to prepare a final noodle thickness of 2.3 mm.
o, 10 to obtain raw noodles.

Separately, a control raw noodle was obtained in the same manner as in the above experimental example except that normal pressure mixing was performed instead of reduced pressure mixing.

Using a commercial pressure cooker, these raw noodles were placed in boiling water weighing about 10 times the weight of the raw noodles, boiled under various pressure and temperature conditions, and washed with water and cooled to obtain boiled udon noodles.

The results are shown in Table 1.

As is clear from Table 1, the products subjected to normal pressure mixing were inferior in both appearance and taste under boiling conditions 105 and 110"C, while the products subjected to vacuum mixing were inferior in boiling condition 1.
Even at 05 and 110°G, there is almost no appearance and appearance compared to the one under the 100°C condition, and the taste is 10%.
It was superior to that under the 0°C condition.

Although not shown in the table, this tendency became more pronounced the longer the time the boiled udon noodles were allowed to stand after production.

In addition, these boiled udon noodles are quickly frozen immediately after production.
Items packaged and stored for -20,601 months Table 1 Notes x1 Time for the water content of boiled udon to reach 72% by weight.

Furthermore, after putting raw noodles into boiling water, it took 3 seconds and 83 seconds for the water temperature to reach 105°C and 110°C, respectively, and the steam was discharged from the state where the temperature was maintained at 105°C and 110°C. The time it took to restore the temperature to 1.00″C and take out the boiled udon noodles was 76 and 204 seconds.

The appropriate boiling time indicates the total of these times. Ta.

×2 Visually evaluate surface roughness, vertical splitting, and collapse,
-1 indicates very good to very good, shi indicates good to average, shi indicates poor, and ox or kan indicates very poor.

×3 After 2 hours of production and 2 days in the refrigerator at 10'C (in packaged state), it was re-boiled in boiling water for about 2 minutes and eaten with udon soup.

Chewy, crispness, texture, smoothness, etc. is sensually evaluated and shown as a comprehensive Ta.

Appearance and taste were evaluated by 3 people. is Presented by expert panelists.

The results of thawing, cooking and eating also showed the same trend as above.

Therefore, it can be seen that the reduced-pressure mixture and pressure-boiled products according to Honsharo not only greatly shorten the boiling time but also improve the taste.

Experimental Example 2 Put 90 parts by weight of all-purpose wheat flour and 5 parts by weight each of potato starch and tapioca starch into a vacuum mixer.
After preliminary mixing, 40 parts by weight of a Be5 saline solution was added to start kneading, then pressure reduction was started, and kneading was continued for about 12 minutes while maintaining a degree of vacuum of about 380 mm and 11 g. After kneading, the pressure is restored to normal pressure, and the kneaded dough is combined and rolled using a noodle-making roll to prepare a final noodle thickness of 2.7 cm.
, 6 to obtain raw noodles.

Separately, control raw noodles were obtained in the same manner as in the previous experiment except that kneading at normal pressure was performed instead of kneading under reduced pressure.

Using an autoclave, these raw noodles were boiled in boiling water of about 10 times the weight of the raw noodles under various pressure and temperature conditions, and then washed with water and cooled to obtain boiled noodles.

The results are shown in Table 2.

As is clear from Table 2, the results also showed almost the same tendency as in Experimental Example.

Table 2 Note ×1 Time for the moisture content of boiled udon to reach 70% by weight.

In addition, after putting fresh noodles into boiling water, it takes 150 seconds and 336 seconds for the water temperature to reach 110 and 120 degrees Celsius, respectively, and 1) the time required for the water temperature to reach 110 and 120 degrees Celsius is 150 seconds and 336 seconds, respectively. The time it took to discharge the noodles, restore the temperature to 100°C, and take out the boiled udon noodles was 63 and 90 seconds. Appropriate boiling time showed these combinations.

Example 1 Put 100 parts by weight of strong wheat flour into a mixer and start reducing the pressure to obtain a purity of approximately 12QrAml1g.
Kneading was started while adding 35 parts by weight of fresh water of Be5, and kneading was continued for about 10 minutes while maintaining the above-mentioned degree of vacuum.

After kneading, the pressure was restored to normal pressure, and the mixed wire dough was combined and rolled using a noodle-making roll to prepare a final noodle thickness of 1.8 mm, and cut using a round cutter No. 14 to obtain raw noodles.

Using a commercial pressure cooker, cook this raw noodle to approximately 1 oz.
The noodles were placed in 0 times the weight of boiling water, heated to 103°C after 26 seconds, and held at this state for 3 minutes. After 54 seconds, the steam was discharged and the boiled Chinese noodles were taken out and washed with water and cooled. (
(The control boiled Chinese noodles were boiled for 6 minutes at normal pressure.) Compared to the control boiled Chinese noodles, these boiled medium-boiled noodles had shiny skin and higher transparency, and also had good viscoelasticity, making them extremely difficult to spread when boiled. It had

As is clear from the above, the inseparable combination of vacuum mixing of noodle dough and pressure boiling method has made the pressure boiling method practical, and the production of boiled noodles with good taste and appearance has been greatly shortened. The fact that it is now possible to manufacture products in just a few hours brings great good news to the sluggish industry.

Patent applicant Shimadaya Honten Co., Ltd. Procedural amendment (formality) 1. Front page of the incident 1981 Patent Application No. 34075 2 Name of the invention Method for manufacturing boiled noodles 3 Person making the amendment Relationship to the incident: Patent applicant 4 Date of amendment order May 29, 1980 (Shipping port) 5 Target of correction Full statement 6 Contents of amendment

Claims (1)

[Claims] A method of boiling raw noodles in a pressurized environment with water at a temperature exceeding IOL'C, wherein the raw noodles are produced from noodle dough kneaded in a reduced pressure environment with a degree of vacuum of 600 mmHg or less. A method for producing boiled noodles characterized by the following.