JPS6181757A - Preparation of noodle - Google Patents

Abstract

PURPOSE:To prepare noodles having low water-content and excellent preservability and quality, without using a preliminary drying process, by kneading cereal flour with water using a twin-screw extruder having a specific screw structure, and extruding the mixture. CONSTITUTION:The screw of a twin-screw extruder is composed of a forward screw section, a kneading screw section optionally furnished with a reverse screw zone, and a forward screw section. The cereal flour is supplied to the twin-screw extruder through the feeding port, 15-35wt% water is charged through the water-inlet near the feeding port, and the materials are transferred forward to the kneading screw section with the forward screw under compression, heated to 65-85 deg.C by the shearing force and the heat transmitted from the heating jacket, etc., and processed for 30sec-3min. The processed dough is sent to the subsequent forward screw section, deaerated under reduced pressure, extruded in the form of noodle strings, cut to proper length, and dried to obtain the objective noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing noodles, and more particularly to a method for producing noodles using a twin-screw extruder.

[Prior art and problems to be solved by the invention]

Conventionally, noodles such as pasta have generally been produced using a single-screw extruder.

However, when producing dried noodles or dried pasta using this conventional method, it is necessary to perform preliminary drying such as holding dry or pre-drying in order to prevent the noodle strings from stretching or falling during drying due to the high water content. Ta. In addition, the overall drying time was long (and required a considerable amount of equipment and space).In addition, internal heat generation due to friction between the dough and the barrel or screw inside the extruder was likely to occur, making temperature control difficult. Since it is very difficult to prepare, the noodle dough suffers heat damage and the quality of the noodles deteriorates.

[Means to solve the problem]

Therefore, as a result of various studies to solve these problems, the inventor of the present invention used a two-screw extruder and combined the shape of the screw with a progressive screw, a double-end screw, and finally a progressive screw. The present invention was completed by discovering that extrusion molding is sufficient.

The twin-screw extruder used in the present invention must be equipped with a progressive screw, a twenty-one dendrous screw, and a progressive screw.

The flour input from the supply port of the extruder is conveyed forward by the progressive screw along with an appropriate amount of water added from an appropriate place near the supply port, and is fully kneaded by a part of the kneading screw to form noodles. A dough is formed, then conveyed by a progressive screw and extruded. In some parts of the progressive screw, the flour is compressed during the conveyance process, but almost no shearing action is applied. Further, although some shearing force acts on a part of the kneading screw, kneading is mainly performed. At this time, if deaeration is desired, a portion of the reverse thread screw may be provided after the portion of the kneading screw. In a part of the reverse thread screw, the temperature and pressure are increased and the shearing force is strengthened. Dough may be made by adding water to flour in a noodle mixer or the like9, and this dough may be fed to an extruder.

The noodle strings extruded from the extruder are cut into appropriate lengths.

According to the method of the present invention, for normal menstruation, steamed noodles, or dried noodles, the amount of water added can be as small as 30 to 40% by weight when using a conventional single-screw extruder.
, can be reduced to 10-25% by weight.

Further, when so-called instant noodles are produced by the method of the present invention, the noodle dough may be heated by means such as attaching a heating jacket to the extruder so that the temperature of the noodle dough is 65 to 85°C. At this time, the noodle dough is heated to 30℃ at 65-85℃.
It is preferable to adjust the heating means so that the treatment is performed for seconds to 3 minutes, preferably for 1 to 2 minutes. When noodle dough is processed under these conditions, water is added to the flour in an amount of 10 to 35% by weight (including the water contained in the flour itself).
is adjusted to 22 to 36 weight and 8%.

The flour used in the present invention may be anything that is commonly used in the production of noodles, such as pulverized grains such as wheat flour, durum semolina, and buckwheat flour, and various starches. Therefore, the term "noodles" as used in the present invention includes so-called noodles such as radon, soba, and Chinese noodles, as well as pasta such as macaroni and spaghetti.

In the present invention, raw materials other than flour and water include salt, brine, organic acids, ethyl alcohol, vegetable powder, various additives such as pigments, emulsifiers such as monoglycerin/sucrose fatty acid ester, gums, egg whites, gluten, etc. Quality improving agents and the like can be appropriately selected and added.

〔Effect of the invention〕

The quality of the noodles obtained by the method of the present invention is almost the same as that of conventional noodles despite the low water content, so when distributed as raw noodles, they have excellent storage stability and are of good quality. In addition, when producing dried noodles, there is no need for pre-drying as in the past, and the drying time is significantly shortened, making it possible to reduce equipment and space. Particularly in the production of instant snacks, a separate heating device or the like is not required.

〔Example〕

Examples are given below to further specifically explain the present invention.

Example 1 Progressive screw part about 150jlll, kneading screw part about 120tmSJ@feeding screw part about 700n
Add all-purpose flour (moisture 13.9%) to a twin-screw extruder.
), and then 15 parts by weight of water was added and mixed (screw rotation speed: 30 rpm, residence time: 4 minutes), and the die hole size was 2.5 x 1.81.
Noodle strings were obtained by extrusion molding using a square die (extrusion dough temperature: 45° C.). The noodles were then cut to a length of 200 m, hung on a pole, and dried at a temperature of 40° C. and a humidity of 70% until the moisture content of the noodles was 14 cm, which took 7 hours. During drying, the condition was good with no dropped noodles or stretching of noodle strings.

Example 2 Durum wheat semolina ( Moisture 13.5%
) and 30 parts by weight of strong wheat flour (moisture 14.0%), and then 15 parts by weight of water were added and mixed (screw rotation speed: 30 rpm, residence time: 4 minutes),
The dough was extruded using a round die with a diameter of 2.0 mm (extrusion dough temperature: 45° C.) and cut into 100 mm pieces to obtain raw spaghetti.

Hang this raw spaghetti on a pole at a temperature of 40℃ and a humidity of 70℃.
% condition until the water content was 12.0%, it took 10 hours. Note that it took 25 hours to dry raw spaghetti produced by the conventional method.

Example 3 100 parts by weight of durum wheat semolina (moisture 15.5%) was fed into the same twin-screw extruder as in Example 2, and then 9 parts of water and 0.2 part of monoglycerol fatty acid ester were added and mixed. Furthermore, a mixture of 1 part of water and 1 part of ethyl alcohol was added and mixed (screw rotation speed: 60
rpm, residence time 4 minutes). Next, the mixture was extruded using a round die with a die hole size of 2.0111 mm in diameter (extrusion dough temperature: 45° C.) and cut into 20 m pieces to obtain raw spaghetti. The water content of this raw spaghetti is 19.6 cm.
It has excellent storage stability and has a good texture when boiled and eaten.

Example 4 All-purpose flour (
100 parts by weight of water (13.9%), then 25 parts by weight of water
'M parts were added and mixed (screw rotation speed: 50r
pm, residence time: 3 minutes). Then the die hole is 2.5X
The dough was extruded using a 1.8 u square die (extrusion dough temperature: 45° C.) and cut into 200 m pieces to obtain raw noodles (moisture: 30.5 g).

The raw noodles were hung on a pole and dried at a temperature of 37°C and a humidity of 75°C until the moisture content was 14.0% IC.12
It took time.

Note that when drying raw noodles obtained by adding 33 parts by weight of water and using normal roll noodle making, it took 17 hours.

Test Example 1 Using the same twin-screw extruder as in Example 1, the same raw materials were used and the same treatment was performed, except that only the amount of water added was changed to 8 parts by weight and 30 parts by weight, respectively. Comparative Example 1, This was referred to as Comparative Example 2. Also, the extruder is West Germany 5ttH.
Comparative Example 3 is obtained by adding water to the same raw materials as in Example 1 and subjecting them to the same treatment using a LER Shafi uniaxial extruder.The same procedure as in Comparative Example 3 was carried out before the drying process, and the drying conditions were Dry (temperature 20℃, humidity 65%)
) for 1 hour, and then main drying at a temperature of 40°C and a humidity of 7.
Comparative Example 4 was conducted under the condition of 0.

In Example 1 and Comparative Examples 1 to 4, the moisture content was 14 after drying.
．． Table 1 shows the time required to reduce the dryness to 0%, the drying conditions, and the results of the noodles pulling test and tasting test when the dried noodles obtained in each case were boiled in boiling water for 10 minutes.

Example 5 To the same twin-screw extruder as in Example 2, 70 parts by weight of durum wheat semolina (water content 155%) and 50 parts by weight of strong wheat flour (water content 14.0%) were fed, and then 60 parts by weight of water was added. Add and mix tomato. At this time, the rotation speed of the screw inside the extruder was set to 80 rpm, and the external jacket was
The temperature of the noodle dough is 1c7 by passing it through oil heated to 10℃.
The temperature was raised to 5°C, and heat treatment was performed at this temperature for 1 minute and 50 seconds. Next, the size of the die hole is 2. It was extruded using an Ortas round die and cut into pieces of 20 crr1 to obtain spaghetti.

This spaghetti was dried for 15 hours at a temperature of 40°C and a humidity of 70°C to obtain instant spaghetti with a moisture content of 12°C. After boiling this spaghetti in boiling water for 7 minutes, I was able to obtain something with good elasticity and texture.

Example 6 In a twin-screw extruder similar to Example 2, 50 parts by weight of durum wheat semolina (water content 1.5%), 40 parts by weight of strong wheat flour (water content 14.0%), and potato starch (water content 1.5%) were added. %), and then 25 parts by weight of water were added and mixed. At this time, the rotation speed of the screw inside the extruder was set to 50 rpm, and oil heated to 120°C was passed through the outer jacket to bring the temperature of the noodle dough to 85°C.
Heat treatment was performed at this temperature for 40 seconds. Next, macaroni was obtained by extrusion molding using a Katsufu die with a die hole having an outer diameter of 5.5 ms and an inner diameter of 4.8 ms and cutting into 4 cm pieces.

This Macaro = 1 under the conditions of t - temperature 40c1 humidity 70%
After 6 hours of humidity control and drying, instant macaroni with a moisture content of 11.5% was obtained.90 After soaking this macaroni in boiling water for 5 minutes,
A product with good elasticity and texture was obtained.

Example 7 All-purpose flour (
90 parts by weight of water 1 & 9%) and tapioca starch (water 1
4.3%) was supplied, and then 60 parts by weight of water was added and mixed. At this time, the rotation speed of the screw inside the extruder was 30' rpm, and the external jacket was
Heat the noodle dough to 0℃ and pass through t-oil to bring the temperature of the noodle dough to 65℃.
Heat-treated at the same temperature for 2 minutes and 50 seconds. Next, the noodles were extruded using a square die with a die hole size of 15 x 1.8 g and cut into 20 cIn pieces to obtain noodles.

This was dried for 20 hours at a total temperature of 40°C and humidity of 70% to obtain instant noodles with a moisture content of 1.55%.The noodles were soaked in boiling water for 6 minutes and had a good texture. You can get good noodles.

Comparative Example 5 A product with the same composition as in Example 5 was kneaded in advance for 10 minutes in a noodle mixer to obtain a so-called dough, which was then prepared in a West German BU.
It was supplied to a single screw extruder manufactured by HLwR. Next, spaghetti was obtained by extrusion molding using the same die as in Example 5 without cooling the outer jacket (dough product temperature: 95°C).
, processing time at the product temperature is 1 minute). This spaghetti was dried under the same conditions as in Example 5 for 15 hours with a moisture content of 11.5.
Got % instant spaghetti.

Comparative Example 6 A product having the same formulation as in Example 5 was treated in the same manner as in Comparative Example 5 and fed to the same uniaxial extruder. Next, while cooling the outer jacket, spaghetti was obtained by extrusion molding using a die swell similar to that in Example 5 (dough product temperature: 45°C).
). This spaghetti was steam-treated with steam at a steam pressure of 1.5 kg/cm2 for 10 minutes, and then dried with hot air at 150°C for 1 minute. Next, the mixture was dried under the same conditions as in Example 5 for 7 hours to obtain instant spaghetti with a moisture content of 12.0%.

Test Example 2 A comparison of the quality of the instant spaghetti obtained in Example 5, Comparative Example 5, and Comparative Example 6 is summarized in Table 2.

Test Example 3 Example 50 Instant spaghetti was obtained in the same manner except that the heat treatment conditions for the gun dough were changed as shown below.

Table 3 shows a comparison of the quality of the instant spaghetti obtained in each case.

Claims (1)

[Claims] A method for producing noodles characterized by kneading and extruding flour and water using a twin-screw extruder equipped with a progressive screw, a kneading screw, and a progressive screw.