JPS62143661A - Production of chinese style noodle - Google Patents

Abstract

PURPOSE:To produce Chinese style noodles having improved characteristic of smoother feeling and better gloss, more moderate viscoelasticity and greater crispiness than conventional Chinese noodles, by using durum semolina and starch having strong viscoelasticity as a raw material. CONSTITUTION:60-95pts.wt. durum semolina is mixed with 40-5pts.wt. one or more selected from potato starch, modified tapioca starch and waxy corn starch to give 100pts.wt. total amount and, as desired, small amounts of auxiliary raw materials, e.g. egg, egg white, etc., are further added thereto. Ordinary aqueous potassium carbonate and, as necessary, common salt are added to the resultant raw material mixture, kneaded and directly extruded though a die using an extruder to give noodle strips.

Description

DETAILED DESCRIPTION OF THE INVENTION [Technical Field] The present invention relates to a method for producing Chinese-style noodles using durum semolina as a raw material.

"Prior art and its problems" Traditionally, Chinese noodles are made by adding herbs, salt, eggs or egg whites, starch, gluten, etc. to wheat flour, thoroughly kneading the mixture with a noodle mixer, and then making the noodles. It is manufactured by rolling it using a machine and then cutting it into noodle strings using a cutting machine. Chinese noodles are characterized by their unique smoothness and gloss, moderate viscoelasticity, and chewy texture.

By the way, in recent years, consumer needs have become increasingly diverse, and there is a strong tendency to seek distinctive Chinese noodles, that is, smoother, glossier, more moderate viscoelasticity, and chewier texture than traditional Chinese noodles. It's here.

``Object of the Invention'' The purpose of the present invention is to meet the diversifying needs of consumers. The purpose is to provide a method for manufacturing noodles.

"Structure of the Invention" As a result of intensive research to achieve the above object, the present inventors used durum semolina and starch with strong viscoelasticity, added shrubs, salt, etc. and kneaded the mixture, and then used an extruder to knead it. They discovered that Chinese-style noodles with excellent characteristics could be obtained by directly extruding them through a die, and completed the wooden invention.

That is, in the method for producing Chinese-style noodles of the present invention, 60 to 85 parts by weight of durum semolina is mixed with 40 to 5 parts by weight of one or more selected from potato starch, modified tapioca starch, and waxy corn starch, and the total amount is 100 parts by weight. parts by weight, brine is added thereto, kneaded, and then directly extruded through a die using an extruder to form noodle strings.

Thus, in the present invention, durum semolina 60 to 9
By using a raw material in which 5 parts by weight is mixed with 40 to 5 parts by weight of one or more selected from potato starch, modified tapioca starch, and waxy corn starch to make the total amount 100 parts by weight, the characteristics of Chinese Ht@ are further enhanced. You can make it strong. In this case, using only durum semolina will give the texture of spaghetti and will not provide elastic viscoelasticity. By mixing the above-mentioned starches, viscoelasticity with extensibility can be imparted. When the total amount of durum semolina and the above-mentioned starches is 100 parts by weight, if the starch content is less than 5 parts by weight, the viscoelasticity with elasticity will be poor, and if the starch content exceeds 40 parts by weight, the noodles will have poor elasticity. The texture will be weaker and the rice will spread faster when boiled. The amount of V powder added is 10~
More preferably 30 parts by weight.

In addition to the above raw materials, auxiliary raw materials such as eggs or egg whites may be added as necessary. Eggs or egg whites have the effect of strengthening the texture of the noodles and slowing down their elongation when boiled, and when the total amount of durum semolina and starch is 100 parts by weight, eggs should be around 10 parts by weight, In the case of egg white powder, it is preferable to use around 1 part by weight.

In the present invention, these raw materials are kneaded with ordinary brine and, if necessary, salt added. When using Baume 2 to 5 degree brine, the amount of water added is 27 to 3 parts by weight when the total amount of durum semolina and starches is 100 parts by weight.
5 parts by weight is preferred. The kneading may be carried out for several minutes to several minutes using a known stirring mixer.

After kneading the raw materials in this manner, they are directly extruded from a die using an extruder to form @ lines. By making noodles by extrusion, it is possible to obtain Chinese-style noodles that are smoother and glossier than conventional Chinese noodles. Further, unlike conventional Chinese noodles, there is no need to repeat the aging and rolling of the wheat flour dough, which has the advantage of simplifying the noodle-making process.

The thus obtained Chinese-style noodles invented by the tree are much smoother and glossier than traditional Chinese noodles, have more moderate viscoelasticity and ambivalence, and are a new type of noodles with even better properties than Chinese noodles. It can be said to be a type of Chinese style noodles.

The Chinese-style noodles of the present invention can be made into various product forms such as raw noodles, boiled noodles, and dried noodles.

"Embodiments of the Invention" Example 1 85 parts by weight of durum semolina, 15 parts by weight of potato starch, 1 part by weight of egg white powder, and 30 parts by weight of Baume 3 degree bush were kneaded for 6 minutes in a stirring mixer, and then kneaded in a pasta machine. (manufactured by Tsujikikai Co., Ltd., product name "Furimax") was directly extruded from a die to produce noodles. In addition, the diameter of the hole in the die is
One with a diameter of 1 mm was used.

Example 2 80 parts by weight of durum semolina, 20 parts by weight of modified tapioca starch
Noodles were produced in the same manner as in Example 1 using 1 part by weight of egg white powder, and 30 parts by weight of 3° Baume brine.

Example 3 Noodles were produced in the same manner as in Example 1 using 75 parts by weight of durum semolina, 25 parts by weight of waxy cornstarch, 1.5 parts by weight of egg white powder, and 31 parts by weight of 3 degree Baume shrub.

Comparative Example 1 To 100 parts by weight of wheat flour, 32 parts by weight of 3 degree Baume shrubs were added and kneaded for 6 minutes using an agitating mixer. Next, it was put on a multifunction machine, the noodle strip was rolled up, left for 20 minutes, and then rolled.
Chinese noodles were produced by applying the mixture to a count cut-out roll.

Comparative Example 2 Noodles were produced in the same manner as in Example 1 using 80 parts by weight of durum semolina, 20 parts by weight of wheat flour, 1 part by weight of egg white powder, and 30 parts by weight of 3 degree Baumé shrub.

Boiled and tasted the noodles of Examples 1 to 3 and Comparative Example 1.2,
A sensory test was conducted. The sensory test was conducted using a scoring system by 10 panelists. The rating criteria is excellent...＋
2, Slightly excellent...+1, Average...0, Slightly inferior.
...-1, inferior...-2, and the evaluation was expressed as the average of the scores of each panelist. The results are shown in Table 1.

From the results of the sensory test shown in Table 1, the noodles of Example 1.2.3 were evaluated higher than ordinary Chinese noodles (Comparative Example 1). Comparative Example 2 using wheat flour without using starch
The noodles had a low evaluation of viscoelasticity.

(Hereinafter, blank space) Table 1 "Effects of the Invention" As explained above, according to the present invention, durum semolina and starch are used as main raw materials, and after adding brine and kneading, the mixture is processed using an extruder. Since it is directly extruded using a die to form @ lines, it is possible to obtain Chinese-style noodles that are smoother and glossier than conventional Chinese noodles, and have more appropriate viscoelasticity and texture.

Patent Applicant: Nitto Flour Milling Co., Ltd. Agent, Patent Attorney: Shigedo Matsui, Patent Attorney: Kunio Miura, Chikyouri Nehosho (spontaneous) 1. Indication of the case, Patent Application No. 284757, filed in 1985. 2. Name of the invention, Chinese-style noodles. Manufacturing method 3, relationship with the case of the person making the amendment Patent applicant address 4-11-2 Hatchobori, Chuo-ku, Tokyo Name
Nitto Flour Milling Co., Ltd. Representative: Izumi-O 4, Agent address: 3-106 Yonban-cho, Chiyoda-ku, Tokyo 102
Contents of the amendment (1) "Directly from an extruder to a die" on page 3, line 7 of the specification is amended to "directly from an extruder to a die."

Claims (1)

[Claims] 60 to 95 parts by weight of durum semolina, potato starch,
Mix 40 to 5 parts by weight of one or more selected from tapioca modified starch and waxy corn starch and make the total amount 100%.
A method for producing Chinese-style noodles, which comprises adding brine to the parts by weight, kneading the mixture, and then directly extruding it through a die using an extruder to form noodle strings.