JPS61173755A - Preparation of noodle - Google Patents

Abstract

PURPOSE:To prepare noodles such as wheat noodle, Chinese noodle, buckwheat noodle, etc., having excellent palatability and springiness, by kneading wheat flour and water with a mixer to form a pastry lump, cutting to a prescribed volume, rolling to a plate, and cutting to fine noodle strips with a cutting edge. CONSTITUTION:Water 2 is added to a noodle raw material 1 such as wheat flour, and the mixture is kneaded with a mixer 3 to obtain a pastry lump 4 having high water-content (40-60wt%). The lump 4 is formed in the form of a rod, weighed, and cut to a definite size. The cut lump 4' is rolled successively with a roller 5 in the form of a plate, and cut into thin noodle strips with a rotary edge 6 to obtain the objective noodle 7.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles such as udon, Chinese noodles, and soba that have a good texture and a high moisture content.

Conventionally, as shown in Figure 1, the method for manufacturing noodles by machine is to add water (2) to raw materials (1) such as wheat flour and knead them with a mixer (3) to form a mass (4). is inserted into a strip with a roller (5), rolled with a rolling pin (8) to form a noodle body (9), and then hung on a cutting blade (6) to form noodle strings and further reduce the weight of the noodle strings. Weigh the cutter (10)
Either the noodles were cut into one serving size (7), boiled, and then packaged, or the raw noodles (7) were packaged directly. In addition, in the above-mentioned kneading process, the more water (2) is added, the smoother the texture of the noodles (7) and the more delicious noodles (7) with elasticity are produced. When (4) contains a large amount of water (2), it is cut into noodle strings with the cutting blade (6), then the weight of the noodle strings is measured and one serving of noodles (7) is cut with the cutter (10). , there were fatal flaws such as the noodle strings sticking together and the @ lines clumping together.

The present invention provides a method for producing noodles that eliminates the above-mentioned drawbacks, makes it possible to produce noodles with a high water content of 40 to 80% by weight, that is, highly water-added noodles, which have a good texture, and which also makes it possible to save raw materials.

Examples of the present invention will be described below based on the drawings. (1)
(3) is a mixer for adding water (2) to raw material (1) and kneading it. (4) is a lump obtained by kneading the raw material (1) with a mixer (3), and the raw lump (4
) is formed into a rod shape, weighed to a certain amount, for example 150 g, and cut into blocks (4') for one serving. (5) is a roller.

(6) is a rotatable cutting blade for cutting the plate-shaped lump (4) stretched by the roller (5) into noodle strings. Note that these mixer (3), roller (5), and cutting blade (6) are well known, so further explanation will be omitted.

Next, the manufacturing process of the noodles of the present invention will be explained based on FIG. 2. First, water (2) is added to the raw material (1) [FIG. 2 (a)
[see Fig. 2(b)], and knead it with a mixer (3) to form a mass (4) to a high moisture content of 40 to 60% by weight [see Fig. 2 (b)]. At this time, since the moisture content is often high, the hardness of the lump (4) becomes softer, so the kneading of the raw material (1) becomes better than before, and the bonding state of the raw material (1) becomes mesh-like. This gives elasticity to the noodles. Next, form this lump (4) into a stick shape, weigh it, and cut it into one serving [see Figure 2 (C)]. The lump (4) is sequentially stretched with a roller (5) to form a plate [see Figure 2 (d)].
The mass (4') is cut into a rotatable cutting blade (6) to form long and thin noodle strings, and one serving of noodles (7) is made.
See Figures (e) and (f)].

As described above, cutting after noodle strings is no longer necessary, and noodles (7) with high moisture content can be produced. As shown in Table 1, this high moisture content noodles (7) have good texture, elasticity, etc. The data is based on the weight of each high moisture content noodle (7) being 150 g, and the thickness of the noodle strings being 2 m square.

Table 1 As can be seen from Table 1, the texture and elasticity of noodles (7) with high moisture content are good, and the higher the moisture content, the shorter the boiling time, especially those with a weight of around 505. is the best.

In this way, the present invention adds water (2) to the noodles by cutting the lump (4) into a certain amount, that is, the lump (4') for one person, and stretching and cutting this into noodle strings. Add, 40~
It can be manufactured with a high water content of 60% by weight, resulting in delicious noodles with a smooth texture and elasticity.The water content is higher than conventional products, so the amount of raw material (1) can be reduced. In addition, by gradually stretching the lump (4') thinner, it is possible to make ultra-fine noodle strings, which allows the noodles to be manufactured to any thickness that suits the customer's preference.In addition, the boiling time is shortened and the manufacturing cost is reduced. will also be taken down. Furthermore, the step of rolling the noodle around the rolling pin (8) to form the noodle (9), which was performed in the conventional noodle manufacturing method, can be omitted, and the rolled noodle (9) can be omitted.
Since there is no need to take the trouble of setting the cutting blade (6) on the cutting edge (6), the manufacturing efficiency is greatly improved, which has great effects.

[Brief explanation of the drawing]

FIGS. 1(a) to (f) are explanatory views showing the conventional noodle manufacturing process, and FIGS. 2(a) to Cf) are explanatory views showing the noodle manufacturing process of the present invention. (1)・Fist・・Raw material (2)・・Red・・Water (3)・φ working・Mixer・ (4), (45・・Lump (5)・・・Fist・Roller (6)...φφ... Cutting edge or above Figure 1 (a Cb) (e)
<fn Figure 2<cl ) cb ) (C)
(d)<e)cf)

Claims (1)

[Claims] Put the raw material (1) and water (2) into a mixer (3), knead them to make a mass (4) with a high moisture content of 40 to 60% by weight, and weigh the mass (4) to a certain amount. A method for producing noodles, which comprises cutting the noodles, and further stretching the cut lumps (4') individually with a roller (5) and forming them into elongated noodle strings with a cutting blade (6).