JPS6030652A - Preparation of fried buckwheat noodles - Google Patents

Abstract

PURPOSE:To prepare fried buckwheat noodles having high swelling degree, good taste and flavor, by gelatinizing a hydrated raw material for buckwheat noodles in an extruder. CONSTITUTION:A raw material for buckwheat noodles hydrated to 25-35wt% water content is gelatinized in an extruder having a function to heat the raw material in it, molded into a noodle form by a proper method, and preferably predried. The predrying entails surface drying in the initial drying, then dried in such a way that it has 10-20wt% water content of noodles at 10-40% relative humidity, and it is fried at 160-200 deg.C after drying.

Description

[Detailed description of the invention] The present invention relates to a method for producing fried noodles using an extrusion device,
More specifically, the present invention relates to a method of obtaining fried noodles with a high swelling degree and good texture and flavor by using an extrusion device.

The conventional method for producing fried soba noodles is generally to roll wheat flour dough into noodle strips, cut them into noodle strips, and then deep-fry them. However, according to this method, it is difficult to obtain fried noodles with a poor puffiness and a good texture. One possible method for improving the degree of puffiness is to raise the oil temperature during frying to instantly evaporate the water in the noodle strings.

However, this method causes problems such as noticeable blisters on the surface of the noodle strings, burnt surfaces of the noodle strings, and a significant loss of flavor.

In view of the current situation, the present inventors conducted intensive research to obtain deep-fried noodles with a high degree of puffiness, which is difficult to obtain using conventional methods.As a result, the present inventors gelatinized the noodle raw material in an extrusion device to form noodle strings, which were then fried in oil. By doing so, it is possible to improve the puffed melon of the noodle strings, as well as improve the texture and flavor.
I got this knowledge.

The main gist of the present invention, which was completed based on these findings, is to produce fried soba noodles, which is characterized by adding water to noodle raw materials, gelatinizing them in an extrusion device, forming them into noodle strings by an appropriate method, and then frying them in tofu. It is the law.

Hereinafter, the content of the present invention will be explained in detail.

In the present invention, water is first added to a noodle raw material consisting of wheat flour, salt, brine, etc., and then gelatinized in an extrusion device. Therefore, the extrusion device used here needs to have the function of heating the raw material inside, like a cooking extruder. Noodle raw materials are put into this type of extrusion equipment and subjected to gelatinization treatment, but the noodle raw materials are
The addition of water necessary for the conversion may be carried out in advance before the noodle raw material is placed in the extrusion apparatus, or may be carried out at the same time as the noodle raw material is placed in the extrusion apparatus. The amount of water added in this case may be sufficient to gelatinize the noodle raw material, and specifically, about 25 to 35% by weight is sufficient. If the water content becomes too high, it becomes difficult to cut the flour dough extruded from the extruder into sheets or noodle strips.

Furthermore, although the puffiness improves, when sauce for fried soba noodles is applied, the noodles absorb more of the sauce than necessary, making the noodles soft and losing the texture of fried soba noodles. On the other hand, if the water content is too low, it will be difficult to sufficiently gelatinize the flour dough in the extrusion device, resulting in a powdery texture and flavor of the final product.

Furthermore, when cutting the flour dough extruded from the extrusion device into noodle strings, not only do the individual noodle strings become uneven, but also the texture of the final product is poor due to the low water content, which causes poor puffiness during frying. As a result, it tends to become hard.

The temperature required to pregelatinize the flour dough in the extrusion device is not particularly limited as long as the flour dough can be pregelatinized as a result, but a temperature of about 100° C. or higher is sufficient.

The noodle raw material gelatinized in the extrusion device is extruded from the extrusion device and formed into noodle strings. In this case, a die with a large number of pores is installed in the extrusion part of the extrusion device, and the S raw material is forcibly extruded from this die to form noodle strings, or the S raw material is extruded from the extrusion device in the form of dough and then rolled. This may be carried out by any suitable method, such as forming the noodle strips into noodle strips and cutting them into noodle strips using a noodle strip cutting blade.

Fried soba is obtained by frying the noodle strings obtained in this way, but it is better to pre-dry the noodle strings before frying to make the puffed state of the final product, fried soba, better. This is preferable from the standpoint of preventing curling.

Pre-drying is preferably carried out so that the water content of the noodle strings is around 15% by weight, specifically 10-20% by weight, in order to effectively achieve the above-mentioned effects of pre-drying. As for the conditions at that time, it is preferable to carry out surface drying at the initial stage of drying, and then humidity-controlled drying in which the relative humidity is adjusted to 10 to 40%. Thereby, it is possible to dry the noodle strings to a desired moisture content while preventing cracks on the surface of the noodle strings.

After the noodle strings have been pre-dried in this way, they are subjected to a tempering treatment if necessary. This tempering treatment makes it possible to uniformly distribute water in the noodle strings, and to make the state of puffiness uniform during frying.

The temperature conditions for frying the noodle strings may be within a ty range that can puff and dry the noodle strings, specifically about 150 to 20 y.
A temperature range of 0°C is sufficient. If this temperature is too low, it will cause a decrease in the degree of swelling, while if this temperature is too high, it will cause scorching.

Next, the effects of the present invention will be confirmed by comparative experimental examples.

Comparative Experimental Example (Method of the Present Invention (1)) 30% by weight (based on wheat flour) of 1% saline solution was added to wheat flour. Thereafter, the flour was supplied to a shoe extruder, where the flour was gelatinized, and then extruded from the shoe extruder. The obtained extrudate was rolled out into a 1 mm thick sheet using a roll, and then cut into noodle strings. Therefore, the moisture content of the noodle strings obtained was approximately 33% by weight.
Met. The noodle strings thus obtained were fried in oil at 180° C. for 70 seconds to obtain fried noodles.

(Method of the present invention (2)) Everything is the same as the method of the present invention (1) except that the noodle strings are pre-dried under the following conditions before being fried.

To pre-dry the noodle strings, first, temperature: 90'C1 Relative humidity = 1
0%, drying time: After surface drying under the conditions of 4 minutes, temperature =
Conditions: 70℃, relative humidity: 3o%, drying time: 35 minutes□
Humidity-adjusted drying was performed. The water content of the noodle strings thus obtained was about 12% by weight.

(Conventional method) After adding 30% by weight (based on wheat flour) of 1% salt solution to wheat flour, it was rolled out with a roll to form a 1 mm thick sheet, which was cut into noodle strings. The noodle strings thus obtained were steamed for 60 seconds. The water content of the noodle strings thus obtained was about 34% by weight. After that, the present invention (
Fried noodles were obtained by deep-frying under the same conditions as in 1).

We compared the winter season soba obtained in this way. The results are shown in Tables 1 and 2.

Table 1 (hereinafter referred to as margin) Table 2 In Table 1, the degree of puffiness is the ratio of the area of the cross section of the noodle strings after frying, when the area of the cross section of the noodle strings after cutting into noodle strings is taken as 1. . Also, the texture and flavor are 1...worst, 5...
Evaluation was made using a 5-point scoring system, with ``best'' being the best. Furthermore, the state of air bubbles was evaluated by observing the cross section of the noodle strings.

As is clear from Table 1, both methods (1) and (2) of the present invention were superior to the conventional method in terms of degree of swelling.

Comparing the state of each bubble in the cross section of the winter grated soba, it is found that in the conventional method, the bubble size is uneven and the bubbles are concentrated near the center of the noodle strings, In method (1) of the present invention (a), the size of the air bubbles was almost uniform, and the air bubbles were almost uniformly dispersed in each part of the noodle strings. The method of the present invention (
1), (2J) and the conventional method. Also, as shown in Tables 1 and 2, the texture and flavor of the methods (1) and (2) of the present invention are better than that of the conventional method. It was superior to that of the conventional method, and was preferable as fried noodles.This is because the method of the present invention completely gelatinizes the starch in the wheat flour, making it more suitable for eating than that of the conventional method. On the other hand, by comparing the method (1) of the present invention and the method (a) of the present invention, it can be seen that pre-drying after the baking extruder treatment achieves the purpose of the present invention more effectively. It turns out that it is effective in doing so.

The effect of the method of the present invention (2) is observed when the moisture content after pre-drying is in the range of 10 to 20% by weight. I confirmed that it appears clearly.

As described above, according to the method of the present invention, it is possible to obtain fried noodles with a degree of puffing that is so high that it cannot be obtained using the conventional method. and,
The obtained fried soba not only has excellent texture and flavor, but also the noodle strings themselves are almost uniformly puffed, as is clear from the almost uniform state of the air bubbles.

Example 1 30 parts of 1% saline solution was added to 100 parts of wheat flour and thoroughly mixed with a mixer. The flour dough thus obtained is placed in a shoeking extruder, and then the flour dough is gelatinized. The conditions in this case are that the jacket temperature is 12
The temperature was 0° C., and the screw rotation speed was 55 r, p, m. Extrude the flour dough from the shoe king extruder and shape it into a 1.2 mm thick sheet using a flat roll.
I cut it out onto the noodle strings with a numbered cutting blade. After cutting the resulting noodle strings into approximately BOQ pieces and storing them in a retainer,
Fried noodles were obtained by deep-frying at 180°C.

Example 2 Noodle strings obtained in the same manner as in Example 1 were cut into approximately 80 g pieces, and then pre-dried. Pre-drying conditions are temperature = 9
After initial drying for 4 minutes at 0°C and relative humidity: 10%, the temperature was adjusted to 0'C1 and relative humidity: 30%.
Dry for a minute. The resulting noodle strings were stored in a retainer and then fried in oil at 180°C for 70 seconds to obtain fried noodles.

Example 3 The a-line obtained in the same manner as in Example 1 was cut into approximately 80a pieces, pre-dried, and then left at room temperature for 15 minutes for tempering. Pre-drying conditions are the same as in Example 2. Store the obtained noodle strings in a retainer and heat to 180℃.
Fried noodles were obtained by deep-frying for 70 seconds.

patent applicant House Foods Industry Co., Ltd.

Claims (1)

[Scope of Claims] (1) A method for producing fried soba noodles, which comprises adding water to a noodle raw material, gelatinizing it in an extrusion device, forming it into noodle strings by an appropriate method, and then deep-frying. ((8) The method for producing fried soba according to claim 1, characterized in that the amount of water added is 25 to 35% by weight. (3) The temperature for frying is 160 to 200°C. A method for producing fried soba according to claim 1 or 2, characterized in that: (4) After adding water to the noodle raw material and gelatinizing it in an extrusion device, after forming it into noodle strings by an appropriate method. (5) A method for producing fried noodles characterized by pre-drying and then deep-frying. (5) A patent claim characterized in that the pre-drying method includes initial drying as surface drying and then drying under controlled humidity. A method for producing fried soba according to item 4. (6) A patent characterized in that the humidity adjustment drying conditions are such that the relative humidity is 10 to 40% and the moisture content of the noodle strings is 10 to 20% by weight. A method for producing fried soba noodles according to claim 5.