JPS61146159A - Production of health food noodle - Google Patents

Abstract

PURPOSE:To obtain the titled noodles useful for promoting health, by adding a saline solution and chlorophyll, minerals and vitamins to wheat flour, forming a dough sheet, rolling sheet into strips, cutting the strips in lengths, and pregelatinizing the cut strips under given conditions while moving the cut strips on a net conveyor and drying the pregelatinized cut strips. CONSTITUTION:Saline solution is added to knead wheat flour, and 5-7wt% chlorophyll, minerals and vitamins is added to the kneaded dough. The resultant dough is further kneaded and rolled to give flat noodle strips 1 having about 1.5-5mm width and 0.3-1mm thickness. After aging, the flat noodle strips 1 in a semiraw state are passed through a cutter 3, placed on a transfer conveyor 6 of a cutter 6, passed through cutting blade rolls 7 and 7' and cut to 5-30mm given length. The resultant fat cut noodle strips (1a) are passed through a heating chamber 9 by a conveyor 8 to pregelatinize the surface with hot air at >=80 deg.C for about 5min. The pregelatinized cut flat strips (1a) are then dried at <=45 deg.C.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to the production of dried noodles, and more specifically to infants in the weaning period, those with gastrointestinal diseases, those with liver or kidney diseases, those with a weak constitution, those with anorexia, those with dental diseases, and those with a dental disease. The present invention relates to a method for producing health food noodles that are useful for promoting health by adding nutrients to the elderly and the like.

Conventional technology The conventional method of manufacturing noodles is to make noodle strips from dough made by kneading flour and salt water, then cut the noodle strips into noodle strings, which are then gradually stretched using a rolling pin to reach the desired thickness. The noodles were shaped into squares, dried over a long period of time, cut into pieces of 1/36 mm, packaged in quantitative quantities, and sold as dried noodles.

Problems to be Solved by the Invention The dried noodles produced as described above are eaten by various cooking methods after being boiled. To feed baby food, each piece is cut into small pieces with chopsticks, which is very cumbersome, and it is difficult to feed infants, people with gastrointestinal diseases, and dental problems in terms of appetite and feeding. It is easy to run out of food and is not sufficient for hospital food or food for the above-mentioned individuals.

Therefore, the present invention aims to provide a method for producing dried noodles that are nutritionally enriched in various elements and are useful as an easy-to-eat nutritional food.

'Means to solve the problem' The method of the present invention will be explained below.

Salt water is added to wheat flour or flour to which some Katakuri flour and potato starch have been added and kneaded, and then one or more fine powders or solutions of chlorophyll, minerals, and vitamins are added at a weight ratio of 2 to 7%, Knead and roll to make noodle strips, and cut out the noodle strips to a width of about 5 to 35 JuL1 and a thickness of about θS.
-y/luL flat noodle strings are formed and then S
~ Cut into short lengths of 3θ length, put them on a fine-mesh net conveyor, pass through a heating chamber while moving, and heat for about 5 minutes at 06 or higher (this will prevent the destruction of vitamins). After gelatinizing the surface of the flat strips by heating, dry the noodles at a temperature below 95℃ for about 2 hours to make dried noodles. The company manufactures health food noodles.

Function: The dried noodles produced in this way contain abundant chlorophyll, minerals, vitamins, etc. and are dispersed in the noodle structure, resulting in highly nutritious noodles that are resistant to deterioration. In addition, the surface of the noodles is flat and is gelatinized by steaming for a short time (about J minutes) at a temperature of 06 or above, and when boiled, the surface is very smooth and short, making it easy to eat. , hand-stretched! Products made using the a-noodle method that do not use oil are effective in preventing oxidative deterioration and extending the shelf life.

Example The main ingredient is wheat flour, or wheat flour with a small amount of Katakuri flour and potato starch added, and salt water is added to this and kneaded, and then chlorophyll, minerals, and vitamins are added to the soluble fine powder. is added at a weight ratio of j to 7%,
The noodle strings, which have been finished by kneading, forming, molding, rolling, aging, etc., are further pressed to obtain a width of t.
Form semi-uncooked flat noodle strings with a thickness of about S, , XjIclL and a thickness of about aj~/UIL.

The flat noodle strings (1) are suspended from the noodle pin (2) and allowed to ripen for a predetermined period of time. ) on the mounting table (4) of the cutting machine (3) as shown in the drawing, and place the rolling pin (1) horizontally.
At the same time, cut off both ends of the hem of the layered wire, place the long flat noodle strings on the feed conveyor (6) of the automatic noodle string cutting machine (5), and cut off both ends of the hem of the layered wire. Transfer the bacteria to a pair of cutting blade rolls (7) that mesh with the bacteria, cut them into short pieces with a set length of 5 to 20 pieces, and sequentially drop them onto a fine-mesh net conveyor (81). Next, the cut flat short pieces 1!1 (la) are placed on the conveyor (8) and passed directly through the heating chamber (9), or the heating chamber (9) is passed through the front end of the net conveyor (8). It is dropped onto a fine-mesh net conveyor llCl that is installed so that it can pass through it, and while moving it is heated with hot air of 06 or higher using a steam heater or an electric heater as a heat source (b). After the surface of the cut noodles (la) is alpha-ized from the surface to a total lθ~50 in a short time (about S minutes), this short-cut noodle is
The noodles are sequentially transferred on a conveyor in a drying chamber at a temperature that does not cause the noodles to become dry, for example in the range of qθ to 4tj°C, to produce dry noodles with a moisture content of 77% or less.

The thickness and width of the dried noodles produced as above are *ai
It can be adjusted by rolling rolls and cutting rolls in the finishing process. In addition, the length of the product noodles can be easily changed by changing the pair of upper and lower cutting blade rolls (γ).Furthermore, the degree of gelatinization of the short cut noodles can be adjusted by the temperature in the heating chamber and the time for passing them through. be able to.

Effects of the Invention As described above, according to the present invention, chlorophyll, minerals, and vitamins are abundantly dispersed and contained in the noodles, and after being cut into very short pieces in a semi-uncooked state, the noodles are transported on a net conveyor. Since the noodles are heated through a thermal atmosphere of 06 or higher, heat irradiation is carried out effectively and α of the noodle surface is heated.
It is a stone product that can be completely converted instantly in a few minutes, and then dried and shaped using the usual method.The process is almost the same and the manufacturing method is easy, so it is suitable for mass production. Moreover, being able to process for a short time during the gelatinization process reduces the amount of heat-sensitive vitamins destroyed, making it possible to provide noodles with high nutritional value easily and at low cost. Furthermore, the addition of minerals helps to prevent the growth of mold on the noodles and is effective in extending the shelf life.

In addition, the noodles produced in this way are thin and short,
Because the noodles have a pregelatinized surface, they are not only easy to cook without the need for boiling, but also have a smooth texture, making them easy to feed to infants as baby food. It is rich in nutrients, so it can be used as a natural nutritional supplement, and is useful as a diet for people with weak stomachs or those undergoing treatment for dental problems, as a nutritional food for sick people, as a health food, as a luxury food, and as a laxative food. It is.

[Brief explanation of the drawing]

The drawing is an explanatory view showing one embodiment of the apparatus used in the manufacturing method of the present invention. (1)... Flat noodle strings, (1a)... Short cut noodles, (9)... Heating chamber, +81, αG... Net conveyor.

Claims (1)

[Claims] 1. Using wheat flour as the main ingredient, kneading it with salt water and adding chlorophyll,
Fine powder or solution of minerals and vitamins at a weight ratio of 2~
Add to Step 7, mix, knead, and roll to make noodle strips, and cut out into strips with a width of 1.
．． Flat noodle strings of about 5 to 5 mm and thickness of 0.3 to 1 mm are formed, then cut into lengths of 5 to 30 mm, placed on a net conveyor, and passed through a heating chamber while being moved.
After heating at 0°C or higher for several minutes to gelatinize the surface, heat at 45°C.
The following is a method for producing health food noodles, which is characterized by drying at room temperature.