JPS6048144B2 - Method for manufacturing steamed noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention involves adding room temperature water (below 20°C) to wheat flour in a range of 5% to 30%, kneading it for a short time (less than 1 minute), then adding starch and other raw materials. The present invention relates to a method for producing steamed noodles characterized by kneading them while adding steam and water to the noodles.

Steamed noodles are generally manufactured to date by mixing wheat flour, starch, and other grain powders to form a mixed raw material, adding warm water to the mixture, and then heating it to 90°C to 11°C.
Method of supplying steam at around 0'C
No. 14), or a method in which heated water and pressurized steam are supplied to the above raw materials for steaming and kneading, and kneading for several minutes until the dough temperature of the material reaches 90°C or higher (Japanese Patent Publication No. 56-24495). ).

The methods currently in common use all use a mixed raw material of various grains; the finely powdered material is thoroughly mixed in its normal state, and then water is added in a mixer, heated with steam, etc. Grains are mostly made up of starch granules, so they can gelatinize (gelatinize) if they have the right amount of moisture and temperature (60°C or higher).

It is a well-known fact that viscoelastic dough can be made by
However, among the products manufactured as steamed oat, wheat flour is the main ingredient, and the proportion of wheat flour is 50%, and sometimes as much as 75%.

Among grains, wheat flour contains a special protein (gluten) that is found only in wheat flour. It is known that this gluten forms a very strong dough structure when mixed with room temperature water. Since steamed noodles contain at least 50% of the above-mentioned wheat flour containing the above-mentioned gluten in the above-mentioned raw materials, they must have the firmness and taste peculiar to gluten.

However, in the current method of producing steamed noodles, the various grain flours mentioned above are mixed from the beginning, so that the starch of the wheat flour and the starch of other grains are combined, and then water and steam are added to form a starch paste. At the beginning of the process, gluten's characteristic structure and taste are completely enveloped in starch and are almost completely lost.

Therefore, although conventional steamed noodles have a viscoelasticity similar to that of com, they have completely lost the so-called Japanese-style "noodle" sensation, so they taste like eating rubber strings. It was difficult to produce a delicious texture. The inventor of the present invention focused on this point, and as a result of various research, realized that the cause was the inability to produce the taste of gluten, and devised a method to produce the taste of gluten. This is what I did.

This will be explained below using examples.

Example 1 First, put 20 to 9 (all-purpose wheat flour) into a mixer, and add 400 °C of water below 20 °C (preferably 10 °C to 15 °C).
Add 0cc of water and knead for about 5 minutes.

Next, add 9 to 5 of starch, add 3k9 of buckwheat flour, etc., and add 6k of water.
9 and kneaded the powder for about 1 minute while adding steam. In this state, very delicious noodles can be produced that have the unique taste of gluten and the unique taste of steamed noodles. Example 2 Add 4e of 5℃ water to 40k9 of wheat flour and knead (approximately 3
minutes).

Next, add 10k9 of buckwheat flour and 10k9 of cornstarch, make water and steam blow out from the steam sector, and then add 14e of water.
In addition, knead one more. In both Examples (1) and (2) above, moisture is added only to the flour without mixing the raw materials from the beginning, so the gluten structure develops very quickly, and the starch enters the structure. Therefore, the subsequent gelatinization of starch (α
The process progressed smoothly, and we were able to produce steamed noodles with an excellent taste that was different from ordinary steamed noodles.

Claims (1)

[Claims] 1. Steamed noodles characterized by adding 5% to 30% room temperature water to wheat flour, mixing for a short time, adding starch and other raw materials, and mixing while adding steam and water. manufacturing method.