JPS6332456A - Production of uncooked noodle - Google Patents
Production of uncooked noodleInfo
- Publication number
- JPS6332456A JPS6332456A JP61177159A JP17715986A JPS6332456A JP S6332456 A JPS6332456 A JP S6332456A JP 61177159 A JP61177159 A JP 61177159A JP 17715986 A JP17715986 A JP 17715986A JP S6332456 A JPS6332456 A JP S6332456A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- air
- noodles
- kneaded
- udon noodles
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000007796 conventional method Methods 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 1
- 230000035699 permeability Effects 0.000 claims 1
- 108010068370 Glutens Proteins 0.000 abstract description 7
- 235000021312 gluten Nutrition 0.000 abstract description 7
- 238000004898 kneading Methods 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 description 4
- 238000001125 extrusion Methods 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
この発明は、呈味を有し、かつ、腰のある生うどんの製
造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for producing fresh udon noodles that have a good taste and are chewy.
従来の技術
小麦粉は、グルーテンの粘゛度が高いのでこれを利用し
て麺類を作る。このうちうどんは中力粉１ωに食塩水８
〜４水３５を注いでやや固くこねて、板状にのばして、
細線状に切り出したものを生つドンという。これを熱湯
中でノリ化させたのがユデメンである。Conventional wheat flour has a high gluten viscosity and is used to make noodles. Of these, for the udon noodles, add 1 omega of all-purpose flour to 8 ounces of salt water.
~4 Pour 35 ounces of water, knead it a little hard, and roll it out into a board shape.
A piece cut out into a thin line is called a dong. Yudemen is made by turning this into a paste in boiling water.
麺類を水で茹でると、可溶性物質がかなり失なわれ、特
に無機成分、ビタミンの損失が大きい。When noodles are boiled in water, a considerable amount of soluble substances are lost, especially inorganic components and vitamins.
うどんを茹でるときはカルシウム３０％、ｇ！Ｊ３５％
、鉄４０％の損失がみられる。ビタミンではＢ１の２０
〜４０％が茹で汁中に溶出して失なわれる、茹で汁を利
用すると大部分のＢ、は利用できる。茹でめんは、一般
に防腐剤を添加してビニールで包み、スーパー等で販売
されているのが現状である。When boiling udon, calcium is 30%, g! J35%
, a loss of 40% of iron is observed. Vitamin B1 20
~40% is eluted into the boiling water and lost, but most of the B can be utilized by using the boiling water. Currently, boiled noodles are generally sold at supermarkets and the like with preservatives added and wrapped in plastic.
発明が解決しようとする問題点
しかしながら、このような従来の製法で得たる生うどん
或はユデメンにはグルテンをひきしめ、粘弾性に富んだ
生地つ（りや、ねばり又こしがそれほど強（ないという
問題点があった。Problems to be Solved by the Invention However, the raw udon noodles or yudemen noodles obtained by such conventional manufacturing methods have the problem that they contain gluten, have a highly viscoelastic dough, and are not very sticky or strained. There was a point.
問題点を解決するための手段
常法の手段により混捏した小麦粉練成物を第１図に示す
投入口より投入して螺旋軸の回転力により回転しながら
練成物を混捏し、一たん真空室に送り込み、次に空気室
にその生地を送り込んで空気を圧入するものである。Means to Solve the Problem: A wheat flour dough mixed and kneaded by a conventional method is introduced into the inlet shown in Fig. 1, and the dough is mixed and kneaded while being rotated by the rotational force of a spiral shaft. The fabric is fed into the air chamber, and then the fabric is fed into the air chamber to force air into it.
作用
モーター、の駆動により駆動中の螺旋軸を円筒体内にて
回転させて生うどんの練成品を練り一たん真空室内にて
練成品の組織内の空気を抜き同時に水分の浸透を図り、
次に空気室内に移動させて空気を圧入して小麦粉蛋白質
ヘルテン化し、ソフト感を具有する生うどんがＱ形偏平
状となって放出される。そして、放出された生うどんは
一たん偏平状に引き伸ばした後細線状に切断し、適当な
長さに切断するものである。The working motor rotates the driving helical shaft inside the cylindrical body to knead the raw udon paste, and once the air in the texture of the dough is removed in a vacuum chamber, moisture is allowed to penetrate.
Next, the flour is moved into an air chamber and air is forced into it to transform the flour protein into a stylus, and the fresh udon noodles with a soft texture are released in the form of a Q-shaped flattened product. The released raw udon noodles are once stretched into a flat shape and then cut into thin wires and cut into appropriate lengths.
実施例
以下第１図〜第８図に例示するところに従って本発明の
製造方法を説明する。EXAMPLES The manufacturing method of the present invention will be explained below according to the examples shown in FIGS. 1 to 8.
第１図は円筒体内に螺旋軸を軸架し、該円筒体内に練成
品投入口と真空室と空気室とを区劃連成した一部切欠の
側面を示した図である。FIG. 1 is a partially cutaway side view showing a cylindrical body in which a helical shaft is mounted, and a prepared product inlet, a vacuum chamber, and an air chamber are connected to each other in the cylindrical body.
（１）はモーターであって、螺旋軸（３）を軸受け（の
に支承させて廻転しうるようその基部を取りつける。(1) is a motor, and its base is attached so that it can rotate by supporting a helical shaft (3) on a bearing.
（４）はホッパーであって、該ホッパー（４）に生うど
んの練成品を投入して螺旋軸（３）の回転力により練る
。(4) is a hopper, and the raw udon noodles are put into the hopper (4) and kneaded by the rotational force of the spiral shaft (3).
（０は押し山板であって、該押し出し板（ωには多数の
生うどん押し用穴（１１）が配置され順次放出口に向っ
て押し出されるよう、該押し出し板（０を中心として左
右に軸受（６） （６）を設ける。（７）は押し出し板
であって前記押し出し板ら）と同一の構成より成り、該
押し出し板■を中心として左右側面に軸受（８） （８
）を取りつける。（９）は真空室であって、該真空室（
９）の区間即ち前後部の押し山板（５）とのとの間の円
筒体に真空用パイプ（１０）を連通して真空用ポンプ（
１０）により生うどん中の組織内は勿論室内の空気を排
気することにより生地内の組織を膨張させる。（１２）
は把手であって、放出口（１３）を円輪状に形成し、そ
の後方に軸受（１４）を設ける。（１５）は空気室であ
って、空気送入用パイプ（１７）の該室（１５）に連通
し、後端をコンプレッサーに連結して空気圧入量を弁調
弁（１６）にて調節しながら空気室（１５）内に注入し
て生地にソフト感を与えて螺旋軸■の回転により放出口
（１８）から外部に平板状になって放出される。(0 is a pushing plate, and the pushing plate (ω) has a large number of holes (11) for pushing raw udon noodles, and the pushing plate (0 is the center and left and right Bearings (6) (6) are provided. (7) is an extrusion plate having the same structure as the extrusion plates (2), and bearings (8) (8) are provided on the left and right sides of the extrusion plate (2).
). (9) is a vacuum chamber, the vacuum chamber (
A vacuum pipe (10) is connected to the cylindrical body between the section 9), that is, the front and rear pushing plate (5), and the vacuum pump (
10) expands the tissue inside the dough by exhausting the air inside the room as well as the inside of the raw udon noodles. (12)
is a handle with a discharge opening (13) formed in the shape of a ring and a bearing (14) provided behind it. (15) is an air chamber, which communicates with the chamber (15) of the air supply pipe (17), and whose rear end is connected to a compressor to adjust the amount of air to be injected with a control valve (16). The material is injected into the air chamber (15) to give a soft feel to the dough, and is discharged from the discharge port (18) in the form of a flat plate by the rotation of the spiral shaft (2).
従って、真空室（９）においては練成された生うどんは
、その組織内の空気を吸引排除せられて生地のた真空生
うどんはコンブレサーの駆動により空気−を圧入してそ
の組織は膨張作用により生地にソフト感を附与するので
生地は常に収縮と膨張作用により小麦粉蛋白のグルテン
化と、呈味と腰のある生うどんを製造することができる
。Therefore, in the vacuum chamber (9), the air in the kneaded raw udon noodles is sucked out and the dough is removed. This imparts a soft feel to the dough, and the dough constantly contracts and expands to convert flour proteins into gluten, making it possible to produce fresh udon noodles with good flavor and firmness.
そして放出口（１３）より平板状に押し出された生うど
んを展延処理後適当の大きさに細断して茹でて食するも
のである。尚生地の練成中にアロンビスを添加するとグ
ルテンをひきしめ、粘弾性に富んだ生地をつくり、粘り
や、腰の強化を図ることもできろ。Then, the fresh udon noodles extruded into a flat plate from the discharge port (13) are spread, cut into pieces of appropriate size, boiled, and eaten. Additionally, adding Aronbis during dough kneading can tighten the gluten, create dough with high viscoelasticity, and strengthen stickiness and elasticity.
発明の効果
本発明は予め練成された生うどんの資料をモーターの駆
動により螺旋軸を回転させて更に生地を。Effects of the Invention The present invention uses pre-kneaded raw udon materials and rotates a spiral shaft using a motor to further form the dough.
混練しながら移動させ、真空室で生地組織内の空気を吸
引して生地を収縮して水分の浸透力によりグルテン化を
図り、次に空気室内に送入して生地組織を膨張させるこ
とによりソフト感のある生う尚本発明は干うどんとして
利用しうろことは当然である。The dough is moved while kneading, the air inside the dough structure is sucked in a vacuum chamber, the dough is contracted, and the dough is made into gluten by the penetrating power of water, and then it is fed into an air chamber to expand the dough structure to make it soft. It goes without saying that the present invention can also be used as dried udon noodles.
図面は本発明の一実施例を示すものであって、第１図は
生うどんの製造方法を示す一部切欠側面図、第２図は生
うどんの送り出し板の正面図、第８図は放出口の正面図
である。
１・・−・・・−・モーター ２−・−螺旋軸４・
・・−・−・・ホッパー ９・・・−真空室５．７
・・・・・・・・・押出し板 １５・・・・−叩 空
気室１３・・・・−放出口The drawings show one embodiment of the present invention, in which Fig. 1 is a partially cutaway side view showing a method for producing fresh udon noodles, Fig. 2 is a front view of a feeding plate for raw udon noodles, and Fig. 8 is a side view showing a method for producing fresh udon noodles. It is a front view of an exit. 1.--Motor 2-.-Spiral shaft 4.
...----Hopper 9...-Vacuum chamber 5.7
・・・・・・・・・Extrusion plate 15・・・・Tap Air chamber 13・・・・・Discharge port
Claims (1)
旋軸の回転力により練成し、第一工程では真空室で一た
ん通過させて生地より空気を抜き取って組織を収縮させ
て水の浸透性を図り、第二工程では、空気室に送り込ん
で空気の供給により生地の組織を膨張させることにより
小麦粉蛋白をグルテン化したものにソフト感を附与する
ことを特徴とする生うどんの製造方法 ２ 常法の手段により生成する過程において水にアロン
ビスを若干量添加して練成し、この練成物を使用してい
る特許請求の範囲第１項記載の生うどんの製造方法[Claims] 1. Fresh udon noodles produced by a conventional method are kneaded by the rotational force of a helical shaft inside a cylindrical body, and in the first step, the dough is passed through a vacuum chamber to remove air from the dough and remove the tissue. The dough is contracted to improve water permeability, and in the second step, it is sent into an air chamber and the structure of the dough is expanded by supplying air, thereby imparting a soft feel to the glutenized flour protein. Method 2 for producing fresh udon noodles according to claim 1, in which the raw udon noodles are kneaded by adding a small amount of Aronbis to water in the production process by a conventional method, and this kneaded product is used. Production method
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61177159A JPS6332456A (en) | 1986-07-26 | 1986-07-26 | Production of uncooked noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61177159A JPS6332456A (en) | 1986-07-26 | 1986-07-26 | Production of uncooked noodle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6332456A true JPS6332456A (en) | 1988-02-12 |
| JPH0568219B2 JPH0568219B2 (en) | 1993-09-28 |
Family
ID=16026209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61177159A Granted JPS6332456A (en) | 1986-07-26 | 1986-07-26 | Production of uncooked noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6332456A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5112952A (en) * | 1974-07-19 | 1976-01-31 | Otsuka Noboru | Kansowantan kansoraamentono seizoho |
-
1986
- 1986-07-26 JP JP61177159A patent/JPS6332456A/en active Granted
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5112952A (en) * | 1974-07-19 | 1976-01-31 | Otsuka Noboru | Kansowantan kansoraamentono seizoho |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0568219B2 (en) | 1993-09-28 |
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