JPS6152255A - Production of noodle food to provide change of indeterminate form, noodle food using it, and unusual chinese noodle using well-known production method - Google Patents

Abstract

PURPOSE:To obtain noodles good for health and nutrition, having improved taste, leading the fashion, having high commodity value, and the titled change of form, by cutting a noodle belt after aging, collecting noodle lines in such a way that the plural noodle lines are crossed while they are in an unsolidified state and pressing them. CONSTITUTION:In producing noodles such as Chinese noodles, iced noodles, etc., a noodle belt after aging is cut, and noodle lines are collected in such a way that plural noodle lines are crossed while the noodle lines are not solidified yet and in a soft state. The noodles are pressurized by high vacuum or other proper means, to give the aimed noodles. The change of form is applied to UDON (wheat vermicelli), iced noodles, buckwheat noodles, Chinese noodles, or unusual Chinese noodles containing milk, pumpkin, mushroom, sunfower, preferably by a well-known production method.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles such as ramen noodles and chilled barley noodles into an amorphous shape, a noodle food using the same, and ramen noodles using a known method. Udon, soba, and somen noodles had straight lines and had a monotonous texture that affected the taste.

My father, Hokkaido ramen and other ramen noodles are mechanically curved, and as a result, they tend to stick to food when eaten, and they also have a certain flavor, but sometimes due to a manufacturing error, the ramen loses its curve when boiled. Another drawback was that after a certain amount of time, the ramen would stretch out, become straight like udon or soba, and lose its flavor, making it impossible to achieve the initial purpose.

In the irregularly shaped noodles of the present invention, the noodles cross each other and pressure is applied, so even though the physical appearance of the crossed and pressured noodles is the same, the part swells and becomes shaped as if there are lumps attached, and the noodle lines are When noodles are dropped vertically at places where they intersect and are under pressure, they often bend in a dogleg shape, and when they are combined, a variety of complex and irregular shapes can be created.

The irregular shape makes it easy for the soup to adhere to the noodles when you eat them, creating the effect of scooping up the soup with the water from the soup, and giving a rhythmic texture to the lips when eating, which enhances the overall effect of taste. It is something.

In addition, the present invention allows buckwheat noodles to have a unique shape and a ramen-like texture.

Furthermore, when making ramen noodles that are made from wheat as the main ingredient, ganshu radish, and salt, there are fewer mistakes in the manufacturing process, such as the ramen noodles not becoming curved as in the past, and the invention maintains its shape even after boiling. In addition, with conventional curved ramen noodles, you feel the shape of the ramen noodles after you put them in your mouth, but with the present invention, you can feel the ramen noodles in your mouth, which increases the taste. Ru.

Furthermore, in small-scale production operations, the wooden shinpo can be used with vacuum packaging machines currently available on the market without the need to specially order a vacuum device or the like.

Next, as a typical example, the application of the wooden method is as follows. Add 450g of water to Ikg of strong flour for ramen,
Dissolve 1og of Kansui and 10g of salt, and add strong wheat IK.
Add water little by little to g to enhance the gluten effect.

At this time, it is recommended to add quality preserving agents such as alcohol and calcium agents as necessary. Adjust the amount of water added depending on the outside temperature and humidity.

Thereafter, it is rolled out to a thickness of about 1 crn and aged in an aging chamber at a temperature of about 60°C for about 5 to 10 hours.

After ripening, the noodle strips are dusted with starch powder, etc., rolled to a predetermined thickness, for example, about 2 mm, and then passed through a Ramen cutting machine to form noodle strips. If necessary, dust with flour to prevent stickiness.

After that, the ramen noodles that have been cut and turned into noodle lines are gathered together in a somewhat circular shape, and the noodle lines of multiple ramen noodles intersect.

Place the noodles in a nylon bag, apply vacuum pressure using a vacuum box, etc., remove the noodles from the bag, and loosen the noodles to create noodles with an irregular shape.

Udon, chilled barley, and buckwheat are also made into noodles with irregular shapes by crossing multiple noodle wires within a soft noodle wire and uniformly applying vacuum pressure or appropriate pressure in a vacuum box. is completed.

Next, let's talk about Chofu Kagawari Ramen. Kaze Gawari Ramen is made by adding kansui, salt, and water as needed to strong wheat flour as the main ingredient, and then adding edible ingredients such as kapocha, milk, mushrooms, buckwheat, and sunflowers. It is mixed.

For convenience, they will be referred to as pumpkin ramen, milk ramen, mushroom ramen, soba ramen, and sunflower ramen, and each will be described.

Pumpkin rain strong flour iKg Pumpkin powder 30g Water 450g Flat 6 Salt 10g Ethanol 20g Kansui 10g Starch for flouring 50g Pumpkin flour for flouring 100g For pumpkin ramen, dissolve 10g of Kansui and 10g of salt in 450g of water, then dissolve 1Kg of strong flour. Mix little by little. When adding salt, etc. to water, add quality preservatives such as ethanol and mix.

Mix the pumpkin powder well with IKg of strong flour before adding various solutions to IKg of strong flour.

At this time, when mixing fresh pumpkin instead of powder, judge the dry weight and water content and adjust the amount of water added and the weight of the pumpkin. After that, it is placed on a noodle belt with a thickness of about 1 crn, and the ripening room is kept at 30°C.
The temperature is set at a certain temperature, and the noodles are aged for 5 to 10 hours to form a ramen band with a thickness of about 2 mm.

At this time, sprinkle 50g of starch on the front and back of the noodles to prevent stickiness. You can also use pumpkin powder depending on your preference.

Tsuta 7 Use a noodle cutting machine or the like to make noodle strips, and at this time, mix 100 g of pumpkin powder into the noodle strips. The yellow pumpkin pigment mixed in gives off a beautiful color, preserves and enhances the flavor, and creates healthy pumpkin ramen that contains pumpkin ingredients.

Milk ramen strong wheat iKg Milk 450g Salt 10g Starch for flouring 100g Ethanol 20g For milk ramen, dissolve 10g of kansui and 10g of salt in 450g of milk and add little by little to strong wheat iKg.

Add ethanol as well as salt, knead the mixture, spread it on a 1 crn strip, let it mature for 5 to 10 hours, and then cut the strips.

Before cutting, cut 1 crn of ripened noodle strips into 2 mm plate-shaped noodle strips, similar to pumpkin ramen.

When making the mentai and noodle wire, apply the flour coating.

Because it has the flavor of milk and the smell of milk, even children who are afraid of milk can eat it, and it also provides the same high nutritional value of milk as ramen.

Milk was thought to be more likely to make ramen that spoiled than other types of raw ramen, but the inventor's experiments confirmed that it has a similar preservative effect.

In addition, the milk used for milk ramen must be heated once.

Mushroom Ramen Strong Wheat IKg Raw Mushrooms 30g Water 450g Salt 10g Ethanol 20g Denpai Flour 100g Add 30g of mushrooms to 60g of water and bring to a boil.1.69 Pour water and remove the excess, then add 30g of mushrooms to 450g of water.
Add it to the mixer.

Dissolve 10g of kansui and 10g of salt in it, add 20g of ethanol, mix, and mix the mixture into 1kg of strong wheat flour.
While stirring, add the mixture little by little to form a noodle band of about 1 crn, and after aging for 5 to 10 hours, thinly roll out the noodle band to about 2 mm with a roller and cut into noodle strips using a Ramen cutting machine.

When making each noodle strip using starch flour, coat the noodle strips with flour to prevent them from sticking together. Generally, it is necessary to take measures such as increasing the amount at high temperatures and decreasing it at low temperatures.

You can make ramen with the nutrition and flavor of mushrooms0 soba ramen Strong wheat flour 1Kg Buckwheat flour 30g Water 450g Salt 10g Ethanol 20g ■ Thoroughly mix 30g of buckwheat flour with Ikg of strong wheat flour.

■ Put 450g of water in a separate container, add salt and ethanol, and while stirring the mixture in (2) above, gradually add the mixture in (2), then knead well, stopping when you can see cracks on the surface that do not lose its luster. After that, put it on a plate shape of 1α, 3000
The dough is placed in a medium-sized aging chamber for 5 to 10 hours, then rolled into thin strips of about 2 mm, and cut into strips using a lamen cutting machine. You can increase the amount of buckwheat flour if necessary. So+'
Ramen with the flavor and nutrients of G' is completed.

Sunflower ramen strong wheat iKg Sunflower oil 30g or sunflower seed powder or paste water 450g Hand-made flour starch 100g Tsuta 11 Salt 10g Ethanol 20g A small amount of vitamin E■ Mix 1Kg of strong wheat with 10g of salt well0■ Add 50g of sunflower oil Mix 20 g of ethanol well. ① Mix the mixed solution of 0 into ① little by little, and knead well after finishing.

■ Make it about 1crn thick and heat it in the aging room at 30°C for 5 to 50 minutes.
Leave it for 10 hours and then make a 2mm thick strip.

■ If you cut the ramen noodles into strips using a ramen cutting machine while pasting the flour, you can create healthy ramen noodles with sunflower ingredients.

As mentioned above, we have talked about Kazegawari Ramen, but in order to give Kazegawari Ramen the form of irregular-shaped noodles produced by the method of the present invention, in each of the representative examples mentioned above, when the noodles are in a softened state without hardening, the noodle wires are added. Collect and cross them, place them in a bag container that is under vacuum pressure or other pressure, and apply appropriate pressure to prevent the noodle strings from forming into a ball shape.

As mentioned above, the present invention changes the curved type of Ramen which is prone to failure in known manufacturing lines. This invention gives a ramen-like shape, and the shape of the present invention is unique to linear noodle strips such as udon and soba noodles. was born.

In addition, in Kazegawari ramen, the wheat used was mostly imported wheat from foreign countries, but the Kazegawari ramen of the present invention makes it possible to incorporate local products, their flavors and nutrients into the ramen. This will also help local industry.

As described in detail, the present invention creates a noodle food product with a new type of shape and taste, which is more nutritious, healthy, flavorful, fashionable, and marketable than conventional products.

Claims (3)

[Claims] (1) In the production of noodles such as ramen and chilled barley, when the cut noodle wires are still in a softened state without solidifying, the noodles are cut into noodles where multiple noodle wires intersect, and the noodles are processed using vacuum pressure or other appropriate means. A method of manufacturing noodles characterized by applying pressure to the noodles. (2) Noodles such as udon, chilled barley, somen, soba and ramen, or kazewari ramen containing milk, pumpkin, mushrooms, sunflowers, etc., which are made into irregularly shaped noodles. (3) Kazegawari ramen with milk, pumpkin, mushrooms, sunflowers, etc. made using a known manufacturing method.