JPS60186258A - Preparation of noodle - Google Patents

Abstract

PURPOSE:To prepare high-quality noodles, especially noodles having excellent taste, by carrying out the kneading of noodle dough while controlling the temperature of the dough with brine supplied to the jacket of the kneader. CONSTITUTION:Prescribed amount of powdery raw material and prescribed amounts of kneading solution and water are charged to the kneaders 1, 1 each furnished with a jacket. Brine is supplied to the jackets 1, 1, and the temperature of the dough in the kneader 1, 1 is detected by the temperature sensor 5, 5. The supply of the brine to the jacket 2, 2 is adjusted by TIC6, 6 according to the signal transmitted from the sensor, and the temperature of the dough is maintained at a preset level. The dough kneaded by the above process is formed, compounded, rolled and cut to obtain the objective noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles that enables the production of high quality noodles, especially noodles with good taste, without requiring any skill.

In the noodle manufacturing method, the kneading process is said to be the most important step in obtaining high-quality noodles, especially noodles with good taste, and depending on the processing in this kneading process, the selection of raw materials may be affected. Even if you are careful and perform other processes under optimal conditions, it is virtually impossible to obtain a high-quality product. Also, it is known that increasing the amount of water added in this kneading process is a major factor in obtaining good quality noodles, but in the case of mechanical noodles, simply increasing the amount of water added
It becomes impossible to form a dough suitable for subsequent processes, and it becomes difficult to obtain noodles with good taste.

Therefore, in the past, in the noodle kneading process, the material to be kneaded (dough) during kneading is subjected to a combination of fluctuating conditions such as the heat generated by the kneading machine itself, the type and moisture content of the powder raw material, room temperature, and the temperature of the kneading solution. The amount of water added was adjusted by adding water by hand while observing the condition of the water.

However, adding water by hand must be done by an experienced person, and if it is done by an unskilled person, it is completely impossible to obtain a product of good quality. It's no exaggeration for you.

Therefore, in the kneading process in the conventional method, y1? The amount of water added, including hand washing, is usually about 30 to 40% of the raw material, which is quite small compared to the amount of water added to make noodles by hand, even when done by an expert. Therefore, in the case of machine-made noodles, it is extremely difficult to obtain noodles that are superior in taste to hand-made noodles, even if a skilled person takes great care. □Pa:''-QJ'J3M='t;t:1
．． Oh. , 96゜6oa8, Yummtab'v, various studies were conducted on methods for producing noodles with a taste similar to that of hand-made noodles, which can be made without the need of special experts, and which can also be beaten. As a result, while controlling the temperature of the material to be kneaded (dough), when performing the kneading step, conventional noodle making can be carried out by adding a predetermined amount of hand water without the need of an expert.

The amount of water added can be increased compared to the method using the method, and the taste is good.The present invention is based on the above findings. /1. By supplying bouillon to the inside, the temperature of the material to be kneaded can be controlled and the method used to make chili noodles can be used. be.

Hereinafter, the manufacturing method of the present invention having the above characteristics will be explained based on its embodiments with reference to the drawings.

The drawings show a jacket 1 to 1, a mixing machine, and a temperature control system thereof, which are used in carrying out the present invention. On the sheet, 1
．． 1 is the jacket sotoy 1 kneading machine; 2, 2 is the kneading machine 1;
, 1 are provided on both sides of each. In addition, the drawing shows 2. The kneading machine 1.1 with a stirrer is shown as a cross-sectional view with stirring blades and the like omitted. 3 is a circulation pump, 4 is a cooler, the brine (water) cooled by the cooler 4 is cooled by the circulation pump 3, and the cooler is circulated by the motor - pipe -> circulation pump - pipe - jacket - pipe. It is circulated through the path and fed into the jacket 2.2, and then the J-kneader 1,
There is ζ to adjust the temperature of the dough in 1. In addition, 5, 5 is a temperature detector, which indicates the temperature during kneading, (p),,'
The lri degree is detected and the valves 7 and 7 are activated by controlling TLC6 and 6.
Open and close the line jacket 2. 2
It is possible to control the supply and supply of the inside. Manoko, 9,8 is room @9. with automatic room temperature corrector. It is possible to control the i'' I C6, ? by correcting the fluctuation.It is not necessary when air wing equipment is equipped.

In addition, the kneaded IMlr l is 11, excluding the jacket.
It is no different from the 11-inch mixer, and its bottom parts 1" and 1° can be opened and closed, and the dough mixed to the desired shape and properties can be taken out from the bottom parts 1" and 1'. None so that it can be transferred to the process.

Therefore, in order to carry out the method for producing noodles of the present invention, first,
As usual, a predetermined amount of powder raw material and a predetermined amount of a predetermined kneading liquid are mixed in a kneading machine 1. Put them in a bowl and knead them. Next, hand washing is added, but this hand washing does not require consideration of various conditions and observing the state of the dough as in the conventional method, but only the difference in moisture content of the powder raw materials is taken into account in advance. Then, a predetermined amount may be added. In this way, after adding a predetermined amount of kneading liquid and a predetermined amount of hand water to the powder raw materials, they are kneaded by 1fflil. During this kneading, brine is circulated through the circulation path. According to the kneading machine 1.2, brine (currently cooling water) is supplied to the kneading machine 1.2 by the temperature detectors 5, 5. Detect the temperature of each dough in I and
6,6 regulates the supply of brine into the jacket 2.2 to maintain it at a predetermined temperature of the dough.

According to a preferred embodiment of the kneading step involved in the method for producing noodles of the present invention, the temperature of the kneading solution is 2 to 35°C, and the temperature of the hand water is 2 to 55°C (according to the purpose). Mixing is performed while controlling the amount (varies depending on the product being used). The amount of water used is
When the moisture content of the dough is 40-48%, add it to the dough.

The amount of water 9 added after this is 5 to 15% more than when using the conventional method, and is an amount that would be excessive and would not provide the desired mud I if the conventional method were used.

□ Furthermore, according to the method for producing noodles of the present invention, by adjusting the supply of brine in the jar, I-2, '2-, even without air conditioning, it can withstand fluctuations in room temperature and humidity.
However, it is desirable to use air conditioning equipment to limit the fluctuations in room temperature to ±5°C and the fluctuations in humidity to 60±10°C.

The product obtained through the above-mentioned kneading process is then subjected to shaping, compounding, rolling, and cutting in the usual manner, and then goes through predetermined processes depending on the purpose to obtain the desired product. It is said to be a noodle product.

The noodle products produced in this manner have better taste than noodle products obtained by conventional methods.

As described in Section 2, the method for producing noodles of the present invention is carried out by adding a predetermined amount of water in the second step of kneading and controlling the temperature of the dough, as in the conventional method. According to the method for producing noodles of the present invention, the process for producing noodles of the present invention can be carried out while taking into account the condition of the tow in consideration of various row stones 1 and adding water by hand, which requires skill. For example, there is no need for a Y1 practitioner as in the conventional method, and moreover, a larger amount of water can be added than in the conventional method.
As a result, it is possible to produce noodle products with superior taste compared to conventional machine production methods.

Examples and comparative examples of the present invention are shown below.

Example 1 Powder raw material (neutral wheat flour) 25Kg Kneading liquid (300g salt, 60g Kanzui) 8.000c
c Hand water (water bowl) 3,250C (: The above powder raw material (powder layer 6 °C), the above kneading solution prepared at 5 °C, and the above hand water prepared at 9 °C
・Knead these for 20 minutes while maintaining the temperature of the tow at 25°C by supplying and circulating brine (cooling water) to the jacket. was created.

Next, the above I was taken out from the bottom of the kneading machine, and after passing through the shaping, compounding, rolling, and cutting steps according to the trial decision, it was further subjected to seasoning, molding, drying, and gelatinization steps to obtain gelatinized instant noodles. . In addition, the above-mentioned kneading process is carried out in the room where the kneading machine is equipped with air conditioning equipment. ! ! The test was carried out at a temperature of 18° C. and a humidity of 50%.

Example 2 In Example 1 above, 15) Water as body raw material 3) 14%
The pregelatinization section was prepared in the same manner as in Example 1, except that a powder layer of 27°C was used and the room temperature was adjusted to 27°C and humidity of 60%. , got noodles.

Comparative Example 1 Instead of the kneading machine equipped with a jacqueso I used in the above Example 1, a conventional kneading machine was used, and the temperature inside the kneading machine was adjusted with brine. The gelatinized instant noodles were prepared in the same manner as in Example 1, except that the amount of water added was changed to 750 cc.
It was added by an expert while observing the condition etc. of
The limit was to add water to the water.

Comparative Example 2 In Comparative Example I, a material with a moisture content of 12% and a powder bed temperature of 27°C was used as the body material, and the room temperature was set to 27°C (27°C, humidity 6°C).
Pregelatinized instant noodles were prepared in the same manner as in Comparative Example 1, except that the preparation was adjusted to 0%.

Test Example 2 The gelatinized instant noodles obtained in Example 1.2 and Comparative Example 1.2 above were rehydrated in hot water and 10 panelists
When we conducted a taste comparison test, all the panelists
If the pregelatinized instant noodles obtained in Examples 1 and 2 have a superior taste compared to the sawn noodles obtained in Comparative Example 1.2, it is ``I'll give L7''.

[Brief explanation of the drawing]

The drawings do not show the kneading machine with a 1-1 sheet and its temperature control system used for carrying out the present invention. 1...Jacket (=J mixed th1 machine 2...Jinakagano 1~ Patent applicant Myojo Foods Co., Ltd. Adeka Engineering Link Co., Ltd.?I-

Claims (2)

[Claims] (1) The kneading process involved in the production of noodles is carried out using a jacketed kneading machine while controlling the temperature of the material to be kneaded by supplying brine into the jacket of the kneading machine. How to make noodles. (2) A method for producing noodles according to claim 1, in which the temperature of the material to be kneaded is controlled under air conditioning.