JPS60217868A - Multi-layer noodles - Google Patents

Abstract

PURPOSE:Multi-layer noodles with soup channel, noodles of the highest quality, obtained by laying an inner layer having a smaller coefficient of expansion or a larger coefficient of shrinkage than outer layers between the outer layers. CONSTITUTION:When the titled multi-layer noodles have three layers, the noodle belt 2 of inner layer is sandwiched between the two noodle belts 1 of outer layer. The noodle belt 2 obtained by adding wheat flour to (A) an ingredient having a smaller coefficient of expansion or (B) an ingredient having a larger coefficient of shrinkage than the noodle belts 1 when noodles are boiled is used. The prepared multi-layer belts are cut, to give the raw noodle lines 3. In a process to boil the raw noodle lines 3, since the inner layer expands less than the outer layers, the boiled noodle lines are in a form of weight having the dents 4 at the center as shown in the fig. Consequently, boiled noodles of weight form with soup channel (the dents 4) are obtained easily. When whole soybean powder, etc. is used as the substance A, a natural gelatinizing agent (alginic acid), etc. as the substance B, and it is blended with wheat flour, respectively, and used.

Description

[Detailed Description of the Invention] Speaking of the taste of noodles, there are the taste and texture of the noodles, but it is customary that most of it is mainly influenced by the taste of the soup eaten with the noodles. Since ancient times, when eating noodles, it has been said that the first condition is that the noodle strings be smooth, but recently this idea has changed and the taste of the noodles is influenced by how the soup is placed on the noodles. It has become clear. Adding wavy curls to ramen has been studied in Kanto, Tohoku, and other regions, and most ramen in these regions has waves. It can be said that ramen was developed with the purpose of eating noodles and soup together. It has been said that noodles have a tsuyu groove for a long time. Tsuyu-groove is a groove-like indentation made in the noodle strings, and the soup stops in this gated groove, so if there is a concave tsuyu groove when eating noodles, you can eat the noodles and tsuyu (soup) at the same time, so you will only get smooth noodles. You can enjoy the taste of the soup at the same time.

Recently, methods have been used to improve the soup's adhesion by making improvements to the cutting blades or by adding grooves or unevenness to the final roll. Aoi-flavored Shisake from ``Udon''
"Hand-made udon" is considered the best, and machine-made udon is also "
Research has progressed to create a taste similar to handmade udon noodles at JFc. Although the concept of multi-layer noodles made by stacking several strips of noodles has been used for various purposes, the invention of multi-layer noodles to create a tsuyu groove has not yet been thought of.

The object of the present invention is to easily obtain noodle strings with tsuyu grooves, which are the best noodle products.

The basic idea of the present invention will be explained with reference to the drawings.

In other words, taking three-layer noodles as an example, the inner layer noodle strip 2 (which may be an ordinary noodle strip or a very lightly rolled one) is sandwiched between two outer layer noodle strips 1.1 produced by a conventional method. ) is mixed with wheat flour, and the inner layer has a smaller expansion coefficient when boiled than the outer layer, such as (whole soybean flour, vegetable powder, wheat germ), etc. Noodles are made by mixing wheat flour with substances such as natural gelling agents (alginic acid, powdered agar, natural gums), etc. whose inner layer has a larger convergence coefficient when boiled than the outer layer. Multi-layer noodle belt (Figure 3) is made by using the inner layer as obi 2.
is formed and cut out to form raw noodle strings 3 (FIG. 4). In the process of boiling this, the inner layer does not expand as much as the outer layer, so the boiled line 3 forms a weight-shaped MM having a depression 4.4 in the center as shown in FIG. Examples will be described below.

Example (1) In a three-layered multi-layered noodle, the outer layer was made of ordinary noodle flour (wet wheat flour 2
6. Add Baume 3 saline solution to about 3 liters of ash content (0.39 < leprosy)
Manufacture noodle strips with 3% hydrated product.

For the inner layer, 50% whole soybean flour is mixed with the above-mentioned ordinary noodle flour, and approximately 33% Baume 30 saline solution is added to form a noodle sheet.

One noodle sheet is manufactured by rolling three noodle sheets together with a roll so that the noodle sheet containing whole soybean flour in the inner layer is in the center and the normal noodle sheet is in the outer layer. Further, the raw noodle strings were cut with a cutting blade "10" (a cutting blade that cuts 10 noodle strings in a length of 301 m), transferred to a boiling device, and boiled for about 15 to 20 minutes.Then, the surface of the noodle strings was washed with cold water. When the noodles were washed with water and cooled, it was possible to produce boiled noodles (Fig. 1) with a weight-like cross section where the inner layer was narrower than the outer layer. It became boiled noodles.

Example (2) An outer layer of noodle strips was produced in the same manner as in Example (1), and the inner layer was made by thoroughly mixing raw materials of 58% ordinary noodle flour, 2 parts alginic acid, and 40% wheat germ, and adding Baume 39 salt water. No. 33 was added with water, kneaded, and rolled on a four-wheel machine to produce noodle strips. Boil the noodles as noodle strings using a '10 cutting blade in the usual way for about 15 to 20 minutes. It was possible to produce a boiling soup with a constricted groove (4.4 in diameter).

Since the present invention is constructed as described above, it is delicious and easy to use.
It is possible to easily produce weight-shaped boiled noodles with dents (4.4) (the same result can be obtained with steamed noodles); it is also easy to produce noodles with multi-layered tsuyu grooves as shown in Figure 2. I can do it.

[Brief explanation of the drawing]

Fig. 1 is a longitudinal cross-sectional end view showing the boiled state of the multilayer noodles of the present invention; Fig. 2 is a longitudinal cross-sectional view of the multilayer noodle consisting of five layers; Fig. 3 is a longitudinal cross-sectional end view of the multilayer noodle of the present invention; The figure is a longitudinal cross-sectional end view of a multilayer noodle string before boiling, FIG. 5 is a vertical cross-sectional end view of a conventional weight type siIIM, and FIG. 6 is a vertical cross-sectional end view of an ordinary jIIIM. 1. Outer layer, 2. Inner layer. Patent applicant Hiroyuki Yamato

Claims (1)

[Claims] (1) A multilayer noodle in which an inner M2 having a smaller expansion coefficient or a larger convergence coefficient than the outer layer 1.1 is interposed between the outer layers M1 and 1.