JPS61227748A - Production of noodles - Google Patents

Abstract

PURPOSE:To obtain noodles useful as a healthy food, having good durability and glutinousness when they are boiled, having a good taste and no salt at all, by blending a noodle raw material for UDON (wheat vermicelli), buckwheat noodles with an aqueous solution of vinegar, making it into noodles. CONSTITUTION:A noodle raw material for UDON (wheat vermicelli) or buckwheat noodles is blended with an aqueous solution of vinegar (e.g., 5-6wt% concentration) obtained by diluting vinegar with water. Then, the blend is made into noodles by a conventional procedure to give the aimed noodles.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing udon noodles and soba noodles.

(Prior art and its problems) Conventionally, udon noodles or soba noodles are made by adding salt water to wheat flour as a raw material or buckwheat flour with wheat flour added as a binder, kneading, compounding, rolling, and then cutting into thin sticks. It was manufactured by At udon and soba restaurants, the udon and soba noodles made in this way are boiled in a boiling tank.
They transferred it to a container, added the appropriate ingredients and soup, and served it to the customer.

However, traditional noodles are made from wheat flour or buckwheat flour.
'Since the noodles were manufactured by adding salt water, there was a problem in that when trying to obtain noodles with a strong stickiness, salt remained in the noodles, which was undesirable for health reasons.

In addition, as a means to solve this problem, it is possible to use water instead of salt water, but if water is used to make noodles, the noodles will spoil in a short time and cannot be put to practical use. There is a problem.

(Means for solving the problem) The present invention was completed as a result of intensive research in order to eliminate the above-mentioned drawbacks of the conventional technology, and its purpose is to create a health food that does not contain any salt. It is firm and has an excellent texture when boiled, and it does not require salt water.
To provide udon noodles or soba noodles that have a long shelf life like conventional noodles despite being 1/1.

In order to achieve this object, the present invention adopts a method in which a vinegar solution prepared by diluting vinegar with water is added to the noodle raw material for udon noodles or soba noodles, and then the noodles are made by a conventional method.

(Example) The manufacturing method of the present invention will be explained below.

First, when making udon noodles by hand, add vinegar water containing about 5 to 6% vinegar to water to the raw material flour, and mix and knead as in the traditional method. , compounded, rolled into noodle strips, and then cut into thin stick-shaped noodles.

After the noodles are boiled, they are transferred to a container, filled with the appropriate ingredients and soup, and served to customers. At this time, 1) Most of the vinegar evaporates when the noodles are boiled, so it does not affect the flavor and aroma of the noodles. 1) The present invention does not use salt water, so the salt content in the noodles is reduced as compared to conventional methods. There is no need to boil the noodles for a long time to remove them, so it is very easy to obtain udon noodles that are firm and contain no salt, making them a healthy food.

Furthermore, in the present invention, the noodles themselves have a long shelf life due to the bactericidal power and permeability of vinegar.

Next, when manufacturing udon noodles by mechanical noodle making using a noodle making machine, 5 to 6% of the water is added to the wheat flour as the noodle raw material.
After adding vinegar water containing a moderate amount of vinegar, knead the mixture with a mixer as before, roll it out with a multifunction machine and a rolling machine to form noodle sheets, and use a cutting machine to make noodles into thin stick-like noodles. . Then, these noodles are made into dried noodles, boiled noodles, and raw noodles using the same conventional methods.

Above, we have explained the method for manufacturing udon noodles, but the only difference in the manufacturing method for soba noodles is that the raw material for the noodles is buckwheat flour with wheat flour added as a binder. , the same as in the case of udon noodles.

Although the present invention has been described in detail above, the specific configuration is not limited to this embodiment, and even if there is a design change without departing from the gist of the present invention, it is included in the present invention.

For example, in the example, vinegar water containing vinegar in an amount of about 5 to 6% based on the wood is added to the noodle raw material, but the amount of vinegar added to the water is 5 to 6% based on the water. is preferable, but
The amount may be 2 to 10%, and the key is to ensure that the noodles themselves have a long shelf life and do not generate a strong odor of vinegar when the noodles are boiled.

(Effect of the invention) Since the present invention is configured as described above, it has a long shelf life,
When boiled, you can get noodles with firmness and excellent texture.

Furthermore, since it does not contain any salt, there is no need to worry about excessive salt intake, which is said to be one of the causes of adult diseases, and it has the outstanding effect of making it possible to obtain noodles that are optimal as a health food.

Claims (1)

[Claims] 1) A method for producing noodles, which comprises adding vinegar water prepared by diluting vinegar with water to noodle raw materials for udon noodles or soba noodles, and then producing noodles by a conventional method.