JPS642335B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing dough for noodles, confectionery, bread, and other various foods.

[Technical Background of the Invention] A typical food raw material is wheat flour, for example. Flour is the raw material for udon, Chinese noodles, bread, cakes, pizza, pasta, etc. This is because gluten in wheat flour is an important element in the production of noodles. Here, gluten is a protein contained in wheat flour. In other words, flour is kneaded and washed with water to remove the starch, leaving behind a sticky protein mass. This is called gluten, and gluten protein contains about 75% of the total protein in wheat flour. and,
The gluten content determines the quality of the flour.
Uses are differentiated.

For this reason, the type of flour varies depending on the percentage of gluten contained in it (strong flour (gluten content: 13%).
There are three types of flour: all-purpose flour (gluten content 10-13%), and soft flour (gluten content 10% or less).
Generally, strong flour is used when making noodles.
This is because it contains a lot of gluten, which makes it firmer.

On the other hand, conventionally, when manufacturing dough for noodles, breads, confectionery, and other various foods, it is necessary to mix water or hot water, flour such as the strong flour mentioned above, and other additives, and knead the mixture thoroughly with hands and feet. Moreover, it was necessary to leave the mixture for a long time (1 to 2 hours or more) after kneading. The purpose of this is to improve the degree of mixing of liquid such as water and powder such as flour, that is, to improve the compatibility between the two, and to increase the viscosity of the dough to make it firmer. In other words, in order to achieve firmness, efforts were made from two perspectives: raw materials and manufacturing.

This will be explained specifically using udon as an example.

Prepare the following as raw materials.

Strong flour 1Kg Yama yam 50-100g 6g table salt 400g water Then, it is manufactured by the following procedure (step).

A: First, sift the strong flour and put it in a bowl.

B Peel the yam that will be added to the filling and grate it.

C Add the crushed sweet potatoes to the fluffy strong flour while kneading them little by little.

D. Dissolve 6 g of salt in 400 g of water to make a saline solution (actually, the ratio of water and salt and the amount of water are selected depending on the temperature and air temperature, etc.), and add this salt solution little by little. Knead in a bowl until it is as stiff as an earlobe. This takes 12 to 15 minutes.

E Wrap the kneaded dough in step D above in a damp damp cloth, let it rest for about 2 hours, and use it as udon dough.

F. Dust a board with strong flour, place the udon dough that has been resting for about 2 hours on top, and use the man's strength to
Knead for at least 30 minutes until firm.

G Divide the dough into appropriate sizes and roll them out while dusting the surface and rolling pin with flour.

H Fold the rolled out piece to a width that will fit the length of your knife, and then cut it to the specified width from the end.

I Finally, form udon balls into individual servings, sprinkle with flour, and complete the udon balls.

[Problems to be solved by the invention] By the way, in the above conventional manufacturing method,
It takes 12 to 15 minutes to add salt water to the raw flour and knead it to the desired consistency, and the dough must be left to rest for about two hours. Then, the dough must be kneaded for at least 30 minutes until it becomes stiff.

Therefore, it takes at least 10 minutes to mix the raw material powder (flour) and water (salt water) to form a fluid mixture, and approximately 2 hours to rest and form the dough until the dough reaches the desired firmness. It took more than 30 minutes to make it strong, which required a lot of effort, and it took a long time to make it into a finished product.

This invention has been made in view of the actual state of the prior art described above, and its purpose is to propose a method for manufacturing food dough that can be manufactured with less labor and in a shorter time.

[Means for Simplifying the Problems] In order to solve the problems faced by the prior art and achieve the above object, the present invention provides a method for manufacturing food dough, in which at least a food raw material formed into a powder form, It is characterized by forming a homogeneous mixture by solidifying the solvent and mixing and stirring finely crushed pieces, and then melting the pieces in the mixture to form a dissolved material of the raw material powder.

[Function] According to the above means, the particulate food raw material powder and the solidified pieces of the same particulate solvent are stirred and
Because of mixing, a uniform mixture of particles and powder can be produced in a short time. Therefore, when the solidified pieces are melted, the distribution of the solvent content of the powder becomes uniform, and a dough with high viscosity, that is, strong dough, can be produced by kneading for a very short time.

[Examples] Examples of the present invention will be described below with respect to various foods.

(Udon Noodles) First, a case will be described in which the present invention is applied to udon noodles corresponding to the conventional example.

First, prepare the following materials as raw materials.

Strong flour 1Kg Dioscorea yam frozen and finely crushed 50-100g Salt 6g Shaved ice (crushed water) 400g Then, manufacture according to the following steps (processes).

A: First, sift the strong flour and put it in a bowl.

B Next, mix in the salt and mix gently.

C. Add frozen and finely crushed yam yam and shaved ice as a solvent to the strong flour mixed with salt, and stir and mix thoroughly.

D. Heat in a microwave oven for 1 minute, for example, to melt the yam and shaved ice to form a molten powder of strong flour with high viscosity.

E Knead the melted material from D above by hand for 5 minutes. This makes it possible to produce udon dough.

The following procedure is exactly the same as in the conventional examples G to I.

According to this example, the stiffness of the dough manufactured by procedure E was superior to that of the conventional example.

In addition, when the udon noodles prepared after completing the procedure in step I were boiled in boiling water for 15 minutes, the finished udon noodles of this example had superior gloss and texture.

Incidentally, in both the conventional example and the conventional example described above, yam yam is added as a binder, but it goes without saying that udon noodles can be produced without adding yam yam.

As described above, according to this embodiment, udon noodles with excellent gloss and chewiness can be produced in a short time and with little effort.

(Soba) An example in which the present invention is applied to soba will be described below.

A: Put 600g of buckwheat flour and 400g of strong flour into a bowl,
Stir to achieve a uniform mixing ratio.

B Next, stir the yellow and white flavors thoroughly and freeze.
Add one finely crushed egg as a binder and 400g of shaved ice as a solvent into a bowl containing buckwheat flour and strong flour, and stir to mix.

C. Heat a thoroughly stirred and mixed mixture of buckwheat flour, strong flour, frozen egg pieces, and shaved ice in a microwave oven for 3 minutes to form a highly viscous raw material powder melt.

D Knead the melted material from C above by hand for 5 minutes. This allows the production of soba dough.

E Place the soba dough prepared in step D above on a board and roll it out thinly with a rolling pin while dusting with flour.

F. Fold the thinly rolled out soba dough to a width that will fit the length of a knife, and cut it to the specified width from the edge.

G. Divide the cut soba into small servings and sprinkle with flour.

By the above steps, buckwheat noodles can be manufactured. Similarly to the case of udon, in the production of soba, it takes about an hour to make the dough when conventional water or boiling water is used, but in the case of this example, 15 minutes is sufficient.

(Brown Rice Bread) An example in which the present invention is applied to brown rice bread, which is a type of bread, will be described below.

A. Ferment 5g of yeast in 100c.c. of 40℃ hot water.

B Sift strong flour and brown rice flour once or twice each to prepare 300g of strong flour and 200g of brown rice flour, and thoroughly stir and mix the strong flour and brown rice flour.

C Add salt to the mixture of strong flour and brown rice flour from B above.
Mix 10g and 30g of sugar, stir gently and set aside.

D: Add 200 g of frozen and finely crushed milk as a solvent to the powder mixture of C above, and stir and mix thoroughly.

E Next, microwave the mixture in D for 1 minute.
Heating for seconds forms a highly viscous raw material powder melt.

F Add 20g of margarine to the melted product of E above,
Knead the dough with your hands. Bread dough can be made when the margarine is evenly mixed into the melt.

G. Sprinkle the yeast water fermented in A above on the bread dough produced in F above and knead it.

H For the primary fermentation, float on a bowl of hot water at 70℃ and wrap the surface. In this state 1~
It will ferment and rise in 2 hours.

I Once the dough has fermented and swelled, knead it with your hands, release the gas, and knead again.

J Grease a bread mold with margarine and sprinkle with flour. Arrange the leaven in small dumplings there.

K Perform secondary fermentation again at a temperature of around 40℃ for 30 to 40 minutes in the same manner as the primary fermentation.

L When the secondary fermentation is complete, spread the egg yolk on the bread.

M Put it in the oven and bake at 200-220℃ for 15-20 minutes to make brown rice bread.

In this example, milk is used as a solvent, but by freezing and stirring, bread dough with a desired viscosity (hardness) can be produced in a short time.

As described above, according to the various embodiments described above, water, milk, etc. serving as a solvent are coagulated, finely pulverized, and in a state close to powder (physically as a solid).
Since the raw material powder such as wheat flour can be stirred, both can be easily and uniformly mixed in a short time. Therefore, when the solidified solvent is then melted back to a liquid state, a dough consisting of a fluid of raw material powder with a homogeneous phase and high viscosity is produced.

In this case, when adding eggs, yam, Japanese yam, etc. to be used as a binder, it is best to solidify them into ice, then crush them into fine pieces, so that they can be considered as powder, so stir and mix. becomes more efficient. In addition, when mixing as a powder, it is considered optimal that the minimum diameter of particles or pieces when the solidified solid is crushed is about 0.5 to 1.0 mm, but 5 mm
Up to an appropriate level, it can fully exert its effect as a powder.

In addition, in the above example, udon, soba,
Brown rice bread is given as an example, but in addition to this, Chinese noodles, somen,
It can also be applied to dough for spaghetti, pasta, crepes, pies, gyoza, shumai wrappers, etc.

[Effects of the invention] As is clear from the above explanation, the solvent used to dissolve the raw material powder is coagulated and pulverized to the extent that it can be regarded as a powder, and the raw material powder is stirred and mixed with the raw material powder, and after mixing, the solvent is melted and homogeneous. According to the method of the present invention for producing dough made from a fluid of raw material flour, food dough can be produced in a short time and with little effort.

If this production method is adopted, food dough can be produced more quickly and with more consistent quality, which is very advantageous for mass-producing the food dough. Furthermore, even when these foods are produced to order or treated as first food, more efficient production can be achieved.

Claims (1)

[Claims] 1 After mixing and stirring a food raw material formed into a powder and finely crushed pieces obtained by solidifying a solvent that dissolves this food raw material powder to form a uniform mixture, the solidified fine pieces in this mixture are mixed and stirred. By melting the
A method for producing food dough, comprising forming a kneaded melt of raw material flour.