JPS63245647A - Production of handmade fine noodles using cow's milk - Google Patents

Abstract

PURPOSE:To obtain handmade fine noodles containing glutinousness, excellent nutritive value, flavor and shelf stability, by kneading glutinous wheat flour with specific cow's milk to give noodle ingredient and fermenting or aging the noodle ingredient to adjust to proper hardness. CONSTITUTION:Glutinous wheat flour is blended with cow's milk prepared by dissolving a small amount of salt in severely fermented raw cow's milk and kneaded by a mixer. Then the prepared noodle ingredient is fermented or aged, adjusted to proper hardness and processed by a conventional procedure to produce handmade fine noodles.

Description

[Detailed description of the invention] Conventional technology l [How to make hand-rolled somen] A feature of hand-rolled somen is that the work process takes a very long time (13
(about 15 hours) Put flour in a mixer, add a little salt (if the temperature is high, add more salt, if it's low, make it less salty), then add the well-mixed salt solution, about 20 to 30 minutes. After thoroughly kneading the dough, roll it out on a flat plate to a thickness of about 10-12ctn, insert a knife into a width of about 10cm, and make it to a thickness of Zcrn.
(Sift the flour as a dipping powder) Press it again into the 2nd corner of the 2-piece mold, this time,
At this time, when working on a round bar of about 4 cm, the noodles will become round, and after this, they will be made thinner and longer using a fine-graining machine two or three times.The process time for normal work is Up to this point, it took about 3 to 4 hours to name the noodles from a flat board.After this, the 1 meter diameter noodle shape was further thinned to 3 to 44 squares using a hooking machine. The tooth machine is used for about 3 hours, and after that, the 50 to 60 pieces are stretched out in a chamber for about 1 hour to fully ripen. This is the first time that the noodles are rolled by hand (using two bamboos) for about 1.5 to 2 meters, which is called hand-stretched somen. This process takes approximately 3 hours to dry approximately 2 meters of noodles in the sun in a dryer or in a drying room. After completing the hand-rolling process and drying for about 1 to 1.5 hours, a cutting machine is used to cut the noodles into 9 pieces with a length of 19 crn.
Hand-rolled somen is completed in this way.

From the first time you knead it in a mixer to the time you roll it out by hand, you will naturally work in accordance with the ripening of the noodles, and at the final drying time,
The noodles are dried by being stretched tightly between two pieces of bamboo from the top and bottom, and as the noodles dry, they are loosened so that there are no broken noodles.

Problem to be solved by the invention 2 [Method for manufacturing noodles using milk] Characteristics of milk noodles: Hand-rolled somen, udon, soba, etc. are severely fermented.
Reason for using raw milk.

Raw milk was used to make hand-rolled somen noodles in the winter when milk consumption is low, and it was used to make hand-rolled somen noodles so that the noodles could be eaten for a long time and tasted delicious.

Also, if dairy farmers can consume raw milk during the winter months when they have surplus milk, it goes without saying that dairy farmers, as well as consumers, would like to eat milk with noodles in the winter when they don't want to drink much. I'm really happy to be hit, and I think it's killing two birds with one stone.

Means to solve the problem 3 [Fermentation of raw milk by aging] The noodles that have been kneaded for highly fermented raw milk with high fat content are fermented and aged in honey for about 5 to 12 hours. By doing this, we were able to reduce the difference in the hardness and softness of the noodles.

Action 4 [Process for determining the amount of raw milk] Mix strong wheat flour, raw milk, and a little salt in a mixer and knead the milk. If the noodle is not aged for more than 5 hours, it will be very soft at first (I think this is due to fermentation of the milk) and become hard in the later stages, making it useless.

Therefore, if the salt water (saltness) is made sweeter, more noodles will be cut in the dryer process after rolling out, resulting in poor quality noodles.

If you use raw milk with a content of 70% or more, it will definitely be 5%.
Requires maturing for more than hours.

Furthermore, if less than 50% raw milk is used, aging is not necessarily required. (Based on the inventor's experiments.) (Note) If I may add, it is a two-day process in the Kansai region, and because it is a cold product (I think it is because it is colder than the Kyushu region), it is processed in a mixer overnight. I've heard that some people do it because they don't have to worry about waking up late the next morning to enjoy the well-kneaded noodles.

(This cannot be considered as aging for fermentation.) Example 5 [Example] February 28, 1962, 5:00 a.m., clear weather, factory temperature 5 degrees C.
- 2 workers - 20 kf of flour - 12 kg of raw milk - 200 F of salt - 20 of noodle oil - 200 F of flour - 300 S' of starch - 200 salt in 12 kg of raw milk with a salinity of 6
Pour the raw milk into the mixer containing the flour and mix well. Add the raw milk little by little into the mixer containing the powder, rotate it gently, and knead for about 25 minutes. After covering the noodles and leaving them to ripen until about 1 pm, this is the normal hand-rolled somen process.Since there were not enough noodle bodies, we took an appropriate rest period after the first step, which was extended for about 30 minutes from around 6 pm. Once rolled out, the noodles are dried and cut the next day, producing hand-rolled somen with milk that is strong, chewy, and highly nutritious. The reason why the boiled noodles are not soft is the first 5.
I think it's because I let it mature for more time.

Effect of the invention 6 [Method for producing hand-rolled somen, udon, soba, etc. using raw milk] Utilizing the fermentation of raw milk, the aging time of the noodle bodies is sufficiently prolonged to produce firm and firm noodles. The protein that milk has,
To absorb high nutritional value such as fat and calcium into dried noodles to produce noodles with excellent preservability and good flavor.

Noodles can also be used in cooking, for example, boil milk noodles for half the normal time (about SOX) and store them in the refrigerator (about 5℃ to 10℃). For about 4 to 5 days, the noodles will not become soft (according to the inventor's experiment).
Fried in oil, cold noodles, etc., you can create a lively meal in a short time according to people's preferences. (That's also the difference between machine noodles and handmade noodles)
It produces hand-rolled somen noodles that are firm and nutritious, and are also called milk-filled noodles, or instant noodles with milk. In the case of hand-rolled somen with milk (dried noodles), the manufacturing time is inevitably long, so it is necessary to dry the noodles in winter when the temperature (about 10℃) is low, and the noodle body becomes damaged because it requires aging for more than 5 hours. is possible.

7 [Comparison of processes with and without raw milk over 35 hours
My work is delicious and makes me feel good on my tongue (it comes out well).
It has a good texture, makes mellow milk easily, and contains fat and protein. High nutritional value of lamb etc.
I'm not matured at all and can't do my job.

After milk fermentation, the milk is soft at first, but it cannot be used for work because it is small.
There are a lot of noodles and the product is bad.

Fully heated and matured, the milk gives it a smooth texture without the need for milk.
stomach. Also, it does not have the nutrients contained in milk.

``Taste evaluation of somen with raw milk'' 50 people's opinions It has a milky taste and is delicious. Since it is made from milk from 25 people, it has a nice texture. 13 people A mellow and soft scent. The smell of nine people's milk is strong.
3 people (out of 50 people) Udon is better than somen because it's winter. 16-person somen is good any time of the year, winter or summer.

25 people Soba noodles are good any time of the year, whether it's winter or summer.

9 people (out of 50 people) There is a product price. There aren't 40 people.

I can't say three rivers.

7 people (out of 50) Target people: School teachers, furniture store owners, civil engineers, 20 years of age and older, sailors, dairy farmers, civil servants, households Patent applicants: 497 Koyo, Arie-cho, Minami-Takagi-gun, Nagasaki Prefecture Nagayoshi Eiyoshi Next procedural amendment (method) July 28, 1988 Submitted July 27, 1982+j

Claims (1)

[Claims] This manufacturing method uses strong wheat flour, high milk fat, and poorly fermented milk, so the noodle bodies are aged and fermentation is used to make hand-rolled somen noodles with high nutritional value and excellent shelf life.