JPS6075244A - Production of noodle - Google Patents

Abstract

PURPOSE:To obtain noodles having improved crispiness and flavor, etc., and particularly suitable as salad, by kneading wheat flour, potato starch, vegetable, seaweed, fruit, etc. as main raw materials for producing the noodles under reduced pressure. CONSTITUTION:(A) 100pts.wt. sum of 50-90pts.wt. wheat flour and 50-10pts.wt. potato starch, (B) 0.5-5pts.wt., expressed in terms of dried solid, vegetable, e.g. Chinese cabbage or Japanese radish, seaweed, e.g. sea tangle or WAKAME seaweed, algae, e.g. chlorella or alga of the genus Spirulina, fruit, e.g. a mandarin orange or apple, or seed fruit, e.g. almond, are prepared. Water is then added to the raw materials for producing noodles, and the resultant mixture is kneaded in environment under <=600mm.Hg vacuum degree. The resultant dough is then rolled in a roll for making the noodles, and cut to a given length to give the aimed uncooked noodles, which are then boiled to afford boiled noodles or dried to give dried noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing 1, particularly 1, most suitable for salads.

Traditionally, noodles suitable for salads, macaroni,
Traditional noodles, which are limited to so-called Western-style meals such as spaghetti, have characteristics such as weak strain, lack of crispness, and strong stickiness, making them unsuitable for use in salads.

The present inventor has an object to provide noodles that can be used with a conventional general-purpose sloppy roll making machine, exhibit characteristics optimal for salads, have high nutritional value, good flavor, and have a beautiful shim appearance. As a result of intensive research, the method of the present invention was completed.

That is, a total of 100 parts by weight of [1 part by weight of 50-90% wheat flour and 5 parts by weight of potato chips] and vegetables, seaweed, algae, or fruits [converted to dry solid content] A method for producing noodles using 0.5 to 5 parts by weight as the main raw materials, which is characterized by mixing the raw materials for noodle production in an environment of 1TlHg or less with a degree of vacuum of 600. He established the "manufacturing method".

In general, medium-strength beef pseudo-flour or C-yu semi-strong cuff J-flour is suitable for use in the present invention, but due to the properties of the flour,
Depending on the purpose, thin blade or C-yu strong wheat flour can be used alone or in combination.

・Wheat flour and potato den J? Ratio with A: 1 unit, total: 1
00 parts by weight/J) 50-90M parts of wheat flour, potato starch, and more! A proportion of 50 to 10 parts by weight is appropriate, and as the amount of potato is less than 10 parts, the elasticity and crispness of the noodles will be low, and as the amount exceeds 50 parts by weight, the elasticity of the noodles will be remarkable. It becomes stronger (shows rubber-like characteristics and reduces tooth cutting), and both are unsuitable for salad use. If the blending ratio of potato starch is high, the workability may be lowered, such as the noodle band being cut, h or rough skin occurring during rolling shaping using noodle-making rolls. Use of wheat flour or high temperature 7
It can be improved by using 1\.

Tree R Ming + = Come on, the use of Meden 5 Gyamin other than potato den 5 Shinpachi gives Cyu, for example, corn den, and rind Cyu products, a texture and texture, Neither of these methods can achieve the purpose of the present invention, such as giving the weak and sticky feel of 5-inch glutinous corn and giving the roughness and tacky feel of 5-inch rice. However, these DenJ
This does not negate the combined use of these starches, as there may be cases where it is meaningful to fine-tune the characteristics of the product obtained by the method of the present invention by using a small amount of starch.

Vegetables used in the present invention (Yu, Chinese cabbage, Chinese cabbage, Japanese radish, pumpkin, carrot, perilla, Japanese radish, Chinese cabbage, Japanese cabbage, Chinese cabbage, Kyoto cabbage, body cabbage, Chinese cabbage, Nozawana, Spring chrysanthemum, side, tsuchi, stone zuso, - compound,
1 unit of seaweeds (Kombu, Wakabu, Kao Na, Qinghai mo, Asakusa Kaidama, etc.), algae such as Chlorella, Spirulina, etc. ``Bianzhou imitation, 1p Yusang, tuna, lemon, glaze, generations, orange, Linquan, vinegar orange, li, olive, brown a, chestnut, hu + ib,
Almonds, ginkgo nuts, etc.'', and any of these products, such as shredded products, crushed products, extracts, suspensions, wet products, or dried products or IJ frozen products, can be used. Usually, the edible parts of vegetables, seaweed, algae, fruit or seeds (hereinafter referred to as vegetables, etc.) are dried (frozen?
,,^ Drying, hot air drying, ventilation drying, spray drying, etc. and pulverization are convenient for distribution, storage, and manufacturing management.

Mixing ratio of vegetables, etc. f Yu, %t for wheat flour and potato, J
'.

0 in terms of dry solid content for a total of 100 major scenic areas
, 5 to 5 parts by weight is suitable for 11i9:.

For plants with a high chlorophyll content such as Japanese mugwort, Kyoben grass, and 20 rera, it is preferable to use the above ratio of 1 to 3 parts by weight in terms of aesthetics, nutrition, and workability. 1 unit of a small amount, as mentioned above. can also be used in many ways. For any vegetables, etc., if the above ratio is 0.15M parts or less, C
The significance of using yuzu is ``l'' and zaku, and when it contains 5 parts or more, yuzu has a mediocre quality (texture, flavor, color tone, etc.), and there is a negative impact on workability. Items with a strong sour taste [Y/N] The pH of the noodle dough will be significantly lowered and the quality and workability of the noodle will deteriorate, so the upper limit for proper use is 111 parts by weight, but it is desirable to use a large amount. In some cases, it is necessary to neutralize it with an alkaline liquid such as water filter.

The amount and method of mixing the above vegetables, etc. (you can use any of the following methods: yu, junjo, and kokon. For example, for dry powders, it is generally appropriate to mix them directly with φ wheat flour, etc. be.

/J It is desirable to adjust the moisture content of the kneaded product immediately after it is 31 to 38 mf%.As it goes outside this range,
In general, the object of the present invention may be difficult to achieve, or the workability of rolling, shaping, etc. may be deteriorated.

Next, the raw material powder for noodle making and water in which 1 unit of the necessary raw materials have been dissolved or suspended are kneaded in a vacuum mixer.

Although it is acceptable to start and end the depressurization and kneading around 11am, normally the pressure is restored to normal pressure after the start of depressurization, the start of kneading, and the end of mixing.

A degree of vacuum C during kneading of approximately 600·nmHg or less is effective. The purpose of the present invention can be fully achieved at a degree of vacuum of approximately 400 to 100 tntnHg. Vacuum degree approximately 1.00 +n
Even if +nH is as follows, an effect equal to or better than that described above can be expected, but the reduced pressure kneading apparatus will require more expense than necessary, making it impractical.

The kneading time varies slightly depending on the kneading time, the raw material composition of the kneaded dough, the moisture content, the degree of vacuum, etc., but it is usually 0 to 20 minutes.

After mixing, the dough is taken out from the kneading device, rolled sequentially from a noodle roll to form noodle strips of a specified thickness, and then cut with a rotary cutting blade or a knife-type cutting blade. The main noodles according to the present invention are obtained by dusting with flour. Alternatively, the mixed wire fabric is processed using a pressure extrusion device/1. Extrude it in a linear shape, then extrude it in a strip shape by 1 inch, then cut it with a cutting blade.
The raw material according to the present invention is obtained.

If you dry this raw meku, you will get dry noodles, if you boil it, you will get boiled noodles, if you steam it, you will get steamed noodles, if you dry it with hot air or hot oil after steaming, you will get instant noodles, and if you freeze raw, boiled, steamed noodles, you will get frozen noodles. .

The present invention f In order to suppress the phenomenon of sagging or elongation after boiling of raw noodles, boiled noodles, and steamed noodles among such noodles,
It is desirable to maintain the temperature at about 10"C or less for 1 cup after manufacturing. When heating and sterilizing raw, boiled, or steamed noodles after coloring, boiled or steamed noodles can be Yu is not inhibited, but in life, ``Yu is quite inhibited, so
If it is unavoidable to heat sterilize the raw meat, it should be done under slow conditions (for example, using steam at 100°C for a few minutes).

Frozen noodles and dried noodles have the advantage of the present invention (f): Stable retention for a long time, especially when dried. Since the crispness is enhanced, it is most suitable for the method of the present invention.

Examples are shown below.

Example 1 A mixed powder of 70 parts by weight of medium-strength beef flour, 30 parts by weight of potato flour, hot-air-dried pulverized tsuiyuan grass type 2, and Bj
35 parts by weight of 1O saline solution at a vacuum level of 350 llmH
The mixture was kneaded for 10 minutes under a JM condition of 100 g. The mixture was then crudely rolled and rolled under normal pressure to form a noodle strip with a thickness of 1.25 mII'l, and a raw noodle according to the present invention was obtained using a cutter No. 20.

The raw noodles were dried in a conventional manner to obtain the dry noodles according to the present invention, and the raw noodles were boiled for 4 minutes and 30 seconds, then washed with water and cooled to obtain the boiled noodles according to the present invention.

In the above-mentioned example, Koyudenuhachi is served with shredded Q3 lettuce of ham and mayonnaise or French dressing. It had a flavor of In addition, after storing the boiled noodles in a package at 10°C for 3 days,
Boil again for 0 seconds, wash with water, cool, and taste as before.
However, I obtained the same results as above, but the stiffness was slightly weakened.

The dried noodles obtained in the above example were stored in a package at a capacity of 7 kl + 2 kl, boiled for 6 minutes, washed with water, cooled, and tasted in the same manner as above, and showed the same characteristics as the boiled noodles.
Particularly crisp 1. L was outstanding and rare.

As a comparative example, the product obtained in the above Example with the crosstalk at normal pressure and the other same conditions was compared with the product obtained in Example H-11 and the product of the present invention. It has a much inferior quality and is completely unsuitable for salad use.
child.

Example 2 60 parts by weight of semi-strong wheat flour, 40 parts by weight of potato starch,
A mixed powder of 3 parts by weight of hot air dried pumpkin powder, 1 part by weight of almond powder, and 3 parts by weight of gluten, and B01'3.
36 parts by weight of the fresh water solution of No.
The mixture was kneaded for 18 minutes under the environment described in No. 5.

Then, crude production and rolling are carried out in a conventional manner under normal pressure], 25
A noodle strip having a thickness of rnrn was used, and a square cutter 20 was used to obtain raw noodles according to the present invention.

This raw steam was dried in a conventional manner to obtain a dried product A according to the present invention.

In the above example, the raw noodles were stored in a package at 5°C for 1 day, boiled for 4 minutes, washed with water, cooled, and tasted at a Chinese dressing party. It's the best choice.

The dry noodles obtained in the above example were stored in a packaged state at a high temperature for 2 months, then boiled for 5 minutes and 30 seconds, washed with water, cooled, and tasted as described above. The dry noodles obtained in the above example were boiled for 5 minutes and tasted with a medium-sized soup. It exhibited a unique taste and flavor, and was considered to have sufficient value as a novel food.

In Example α11, the same procedure was carried out using the freeze-dried pulverized product 2 of carrot instead of the almond bed, and the results were very good as in the previous example.

Example 3 Mixed powder of 30 parts by weight of semi-strong wheat flour, 50 parts by weight of strong short wheat flour, 20 parts by weight of potato denbu A, 1 part by weight of Svirulina, 1 part by weight of tate and egg white powder, and 0.5 parts by weight of sha extract powder. Parts by weight were dissolved in 34 parts by weight, and the mixture was heated to a vacuum degree of 130.
Interference occurred for 15 minutes in an environment of tnrnHg.

Next, crude production and rolling were carried out under normal pressure in the usual manner to obtain 1%
A noodle strip having a thickness of 7 mL was prepared, and raw noodles according to the present invention were obtained using a nine cutter (16 mm) or a square cutter (12 mm).

These raw noodles were dried in a conventional manner to obtain dried noodles according to the present invention.

9 cutters 16 pieces of raw noodles and 1 unit of dried noodles 6 minutes and 10 pieces
When I boiled the raw noodles and dried noodles for 12 minutes, boiled for 118 minutes and 12 minutes respectively, cooled them, and tried them with Japanese dressing, I found that they were strained, crisp, flavorful,
All of the exterior features were extremely good. In addition, C-yu dry noodles were particularly suitable for salad binding.

In the above examples, Wakafu powder was used in place of Svirulina, and the results obtained in the same manner as in the other examples were also very good, as in the previous examples.

Claims (1)

[Claims] 1. 50 to 90 parts by weight of wheat flour and 950 to 90 parts of potato
A total of 100 parts by weight of 10 parts by weight, and 0.5 to 5 parts by weight of vegetables, seaweed, algae, fruits, or seeds (converted to dry solid content) as the main raw materials. , etc., and kneading raw materials for noodle making at a vacuum level of 600 LrI.
The manufacturing method of Class 9, which is characterized in that it is carried out in an environment of tnJ or less. 2. The method for producing noodles according to claim 1, wherein the noodles are dry noodles.