JPS6156051A - Production of noodle and unit therefor - Google Patents

Abstract

PURPOSE:Starting materials for noodles and a specific amount of water are kneaded together to prepare a pasta for noodle, then the pasta is made into a band, aged, rolled and treated according to a usual manner to produce noodle with high elasticity and good toughness without losing hand rolling effect. CONSTITUTION:A starting material of wheat flour or a mixture thereof with backwheat flour or cereal flour is combined with water in an amount of 40- 50% based on the wheat flour and kneaded together with the aging conveyor 30. The resultant pasta is formed into a band of 50-100 thickness by means of a noodle band maker 40 with an appropriate pressure, then aged for a certain time by means of aging conveyor 50. Then, the band is rolled with the rolling unit 60 and pressed with the continuous press roll unit 70 into a band of 5-10mm. thickness, then the band is cut with the cutter 80 into noodle lines. Thus, good-quality noodles of favorable viscosity, elasticity and toughness are obtained without losing hand-rolling effect, further the boiling time is shortened and taste is improved.

Description

[Detailed description of the invention] The present invention relates to a method for producing AT and an apparatus therefor.

Conventionally, method C for producing noodles by machine is to add about 28 to 35% water to a raw material of wheat flour, buckwheat flour, or a combination of two or more of grain flour (hereinafter referred to as noodle raw material), and then knead the mixture using a kneading machine. Knead to make noodle dough. Next, the noodle dough is formed to a thickness of about 5 to 10 degrees using a noodle forming machine, then two sheets are rolled together and rolled to a thickness of about 5 to 10 times to form a noodle band, which is then cut into noodles using a cutting machine. The general method is to form wires (thin wires) and then use them as they are, or to process them by drying, boiling, steaming, etc. to obtain -C products.

Here, one of the essential requirements when producing delicious sides is,
The gluten network structure can be sufficiently hydrated by uniformly absorbing water into the protein and starch, which are the main components of wheat flour. In other words, if water absorption into protein-absorbing starch, which is the main component of wheat flour, is uniform, it is sufficient to perform the minimum amount of kneading necessary in the process of kneading the dough, and do not damage the gluten network by applying moderate pressure. Because there is no viscosity and elasticity, so-called firm noodles can be produced.

However, in the above-mentioned conventional machine-based noodle making method, the water addition rate to the noodle raw material is about 28 to 35%, so it is difficult to uniformly absorb water into the protein and starch, which are the main components of flour. This results in insufficient hydration of the gluten network. Therefore, in order to form noodle sheets, sufficient kneading is required in the kneading process, and the gluten network and starch are damaged by MA due to excessive pressure, resulting in so-called weak noodles with no viscosity or elasticity. There was a drawback that it could be stored away.

In addition, according to the conventional machine-based noodle making method, when rolling the noodle dough, the gluten network structure develops only in the direction of movement of the rolls of the noodle dough, resulting in the noodles becoming denser and longer. The drawback was that it took a long time to boil, resulting in noodles with poor taste.

Therefore, as a means to solve the above-mentioned points, there is a so-called hand-rolling noodle making method in which the noodle raw material with a high water addition rate of 40% or more is kneaded by hand, but this hand-rolling! The Jll method had problems in mass production compared to the noodle making method using a tJ machine.

In addition, it is considered that noodles are made using a conventional mechanical noodle making method using a raw material with a hydration rate of 40% or more.
In this case, during the kneading process, the noodle dough may become entangled with the shaft or blades of the kneading machine (mixer), or during the rolling process, the noodle dough may get caught between the rolls, or the noodle dough may become stuck in the pushing device. This method has drawbacks such as the noodle dough being cut when the dough is pushed between the rolls, and the noodle dough being pressed against the surface of the rolls of noodles m*, resulting in problems in workability.

The present invention has been made in view of the above-mentioned circumstances.
The jiIRM ingredients and kneaded water with a wheat ratio of 40 to 50% are kneaded to form a noodle dough, and then the noodle dough is formed into a thick noodle strip with a thickness of 50 to 100 m while applying moderate pressure, and is aged for a predetermined time. Then, while rolling the thick noodle strip, roll it with an adjusting roll for 5 minutes.
By rolling to a thickness of ~10+os and then processing according to conventional methods, the viscosity,
To provide a method for producing noodles and an apparatus therefor capable of producing elastic and firm noodles, shortening the boiling time of the noodles, and improving the taste.

Hereinafter, the present invention will be described in detail based on the accompanying drawings.

FIG. 1 is a schematic configuration diagram showing a noodle manufacturing apparatus according to the present invention, and in the figure, 10 is a feeder for supplying raw materials, 20 is a Flojetter mixer, 30 is an aging conveyor, and 40
is a noodle rolling machine, 50 is a ripening conveyor, 60 is a crowbar-type deformed roll 61, and 70 is a continuous belt with 11 strips [71] which are Teflon-treated only on the surface of the male roll. The rolling device 80 is a cutting machine. below,
The explanation will be given according to the order of the steps.

First, the noodle raw material is dropped into the flow jetter mixer 20 by the IP supply feeder 10 via the conveyor 12 etc. and is instantaneously mixed with kneading water using the water jet flour contact method.

That is, a saucer 23 is provided at the bottom of the flow jetter mixer 20.
is rotatably provided, and the water supplied into the tank 2z by the pump 2) flows down onto the saucer 23 from an opening provided at the top of the tank 22. Therefore, by rotating the saucer 23 at high speed, the kneaded water and the noodle raw material are mixed in an instant, but the amount of kneaded water supplied at this time is 40 to 40 m 5
The water addition rate is set to 0%.

The noodle raw materials mixed in this way are kneaded by the aging conveyor 30 to become noodle dough and transferred to the lower tfI banding machine 40.
In this kneading process, the water addition rate of the noodle raw material in the kneaded water is sufficient, so that the protein, which is the main component of the flour used as the noodle raw material, and the water absorption into the 1 m flour are uniformly carried out. Therefore, there is no need to mix excessively. That is, the kneading of m-neck raw materials may be carried out by appropriately setting the length of the aging conveyor 30 or the number and number of screw blades in the aging conveyor 30.

Next, the noodle dough supplied to the noodle forming machine 40 is kneaded by a pushing device by pressing with the heel of the foot to a thickness of 50 to 10 mm.
It is formed into a thick noodle strip with a diameter of 0 heel.

The noodle 4ff machine 40 has a male noodle machine roll 41 and a female noodle machine roll 42 attached to one end of a frame 43 rotatably by a motor or the like (not shown), as shown in FIGS. A pushing device in which the pushing arm 44 is mounted on a shaft @44a so that it can be moved up and down by an appropriate power! ! 45 is provided, and the pushing device 45 performs an operation of pushing the noodle dough supplied from the aging conveyor 30 between the rolling noodle machine rolls 41 and 42 by vertical movement of the pushing arm 44, and simultaneously performs the above pushing 1ζ. The cylinder 44b attached to the tip of the arm 44 also performs the action of kneading the noodle dough by stepping on it with the heel of the foot.

Thick noodle strips formed to a thickness of 50 to 100 cm by the noodle strip machine 40 require passage time of 30 to 60 minutes to the ripening conveyor 5.
During this aging, the above conveyor 50
The speed of the conveyor 50 is set so that approximately one hour of ripening time is required before reaching the subsequent rolling process, and the temperature around the conveyor 50 is 25°C, relative i! ! The temperature is set to 83%.

After completing the above ripening process, the thickness [I band] is then subjected to a hand rolling device 60
The noodle strips are pressurized by a clover-shaped deformed roll 61 to form uneven noodle strips, and then rolled to a thickness of 5 to 10 mm by an adjustment roll 71a.
rolled to a thickness of .

Here, the hand kneading device [60 is formed with a pair of rounded triangular or p-bar type deformed rolls 61 arranged in three stages, and the clover-shaped deformed rolls 61 are driven by appropriate power. It is configured to rotate.

Thus, the clover-shaped deforming roll 61 can repeatedly perform manual kneading operations such as compressing and stretching the fabric of the 41M band.

In addition, the above continuous rolling mill V! 170 is shown in FIG. 3(a).

As shown in (b), seven stages of am machines 71 are consecutively arranged after the mMa-lua 1a, and the noodle machine 71 is rotatably supported by a frame 72 with appropriate power. Teflon coating 3a is applied only to the surface of the male noodle machine roll 73 behind the rolls 73 and 74.

Furthermore, the width between the above-mentioned roar m machine rolls 73 and 74 is the handle 7.
5, it is adjustable v1, and Otsu's noodle machine roll 73
, 74115, the noodle strip is gradually rolled to a final thickness of 1 to 3 IIIm.

The noodle sheet machine 71 configured in this way has a male fJ machine roll 73.
The noodle sheet is released from the roll pressure by the male noodle machine roll 74, and the noodle dough is pulled by the male noodle machine roll 74, thereby rolling the noodle sheet with minimum pressure.

The noodle strip rolled in this way is usually cut out 1 to 8 times.
After being made into noodle strings by 0, the noodle strings can be used as they are, or can be processed into products such as drying, steaming, steaming, etc.

Embodiments according to the present invention will be described in detail below.

As flour for dry noodles, 250 kg of Nippon Flour ■'s Menmatsu (trade name) (moisture 13.5%, ash 0.38%, crude protein 8.9%) was put into a supply feeder, and this was mixed and kneaded using a flow jetter mixer. Na. The salt concentration of the water used at this time was 11.
Noodle dough was prepared by mixing 76% of the flour with wheat flour while atomizing it to a uniform weight of 127.5 kg.

This noodle dough was fed to the m-striping machine, and pressed between the rolls while being pressed by a pusher V&placement with a cylinder attached to the tip of the pushing arm to form a thick noodle strip with a w1 thickness of 60cm.
This is set to an ambient temperature of 25°C. The material was aged for 60 minutes on a conveyor set at an i degree of 83%, and then rolled and stretched repeatedly in three stages using a clover-shaped deformed roll.

At this time, the rllT surface in the direction of travel of the thick noodle strip is a chain of spheres, with the thickest part being 50m and the thinnest part being 30+w+
It was making a loud noise, indicating that the noodle dough had been thoroughly kneaded. Next, the noodle strips were rolled on a line with eight noodle strip machines.The rolls of the noodle strip machine were male rolls with Teflon-treated surfaces, 18, 27.5. ．． 8.9°6
．． It was set to 2, 4.8, 3, 2.1, and 1.5 mm. After the rolling process, the noodle strip had a smooth surface and a slightly rough surface on the back side, and it was judged that the noodle sheet had been sufficiently processed in the hand-rolling process.

Next, the noodle strips were made into noodle strings using a cutter with 10# incisors, dried in the usual way until the final moisture content was 13.5%, and then placed to a predetermined length to form dry noodles. did. This dry [
I made boiled udon by boiling 1,100g in 11 boiling water, but the boiling time in this case was about 50% of the usual 25 minutes.
You can boil it in just 10 minutes. That is, compared to the noodles produced by the conventional mechanical noodle production method, the noodles produced by the present invention have rougher density and the gluten network structure extends in multiple directions.

The boiled udon noodles produced in the above manner were chewy and smooth to the touch, and had an ambiguous taste compared to conventional udon noodles.

As explained above in detail, the method and device for producing tops according to the present invention incorporates the features of the hand-rolled noodle production method, even though it is a machine-based noodle production method. 1Iiii!
It is possible to produce chewy noodles with excellent taste without damaging the gluten network due to excessive pressure during the kneading process.

Furthermore, since the gluten network structure can be developed in multiple directions through the hand-rolling process, the boiling time for the noodles can be significantly shortened and productivity can be improved.

Although the above embodiment describes an example of a method for producing dried udon noodles, the present invention is not limited thereto, and it goes without saying that it can be applied to the production of soba noodles, Chinese noodles, somen noodles, etc.

[Brief explanation of drawings]

FIG. 1 is a schematic diagram showing the method for producing class II according to the present invention;
FIGS. 2(a) and (b) are a plan view and a side view showing a noodle sheet machine according to the present invention, and FIGS. 3(a) and (b) are a plan view and a side view showing a noodle sheet machine in a continuous rolling device. It is.

Claims (2)

[Claims] (1) Noodle dough is made by kneading raw materials such as wheat flour alone or a combination of buckwheat flour and one or more types of cereal flour, and kneaded water at a ratio of 40 to 50% of wheat flour, and then the noodle dough is subjected to moderate pressure. The thick noodle strips formed to a thickness of 50 to 100 mm are aged for a predetermined period of time, and then the thick noodle strips are rolled and rolled to a thickness of 5 to 100 mm.
A method for producing noodles, which comprises rolling to a thickness of 0 mm and then processing according to a conventional method. (2) An aging mixer that kneads the mixed raw materials using a flow jetter mixer that mixes raw materials such as wheat flour alone or in combination with one or more of buckwheat flour and grain flour and kneaded water using a water jet flour contact method, and the mixer. The noodle dough that is discharged is pushed between the rolls by a cylinder installed parallel to the roll axis at the tip of the pushing device.
A thick noodle strip machine that forms 00 mm thick noodle strips, and at least a pair of clover-shaped deformed rolls that roll while kneading the thick noodle strips sent through a ripening conveyor that takes 30 to 60 minutes for the thick noodle strips to pass through. After rolling the noodle strips to 10 to 30 mm with the above-mentioned deformation rolls and rolling them to 5 to 10 mm with adjustment rolls using a rolling device with three or more machines, Teflon is applied only to the surface of the male roll of both the male and female rolls. It is characterized by being comprised of a continuous rolling device that further rolls the noodle strips to a thickness of 1 to 3 mm using a noodle strip machine that has undergone processing, and a cutting machine that turns the noodle strips sent out by the continuous rolling device into noodle strings. Noodle manufacturing equipment.