TH42579C3 - How to produce food noodles - Google Patents

Abstract

DC60 (17/07/57) 1. Methods for producing noodles, characterized by the use of one of the following mixtures of materials a) - d), depending on the type of noodle to be produced, and by subjecting the mixture to kneading, extrusion into raw dough sheets under reduced pressure, flattening the extruded dough sheets, and cutting the dough sheets into noodle strands or other shapes. a) Mixture for udon production, mostly prepared from wheat flour with a crude protein content of 8-10 kg% and salt added in an amount of 1 kg% by weight of the flour, or less, or no salt. b) Mixture for soba production, prepared from flour, mostly consisting of buckwheat flour and wheat flour with a crude protein content of 8-10 kg%. c) Mixture for Chinese noodles prepared from... d) A mixture of materials for making Chinese noodles prepared from a flour mixture mainly composed of wheat flour with a crude protein content of 8-10 kg% and kansui powder added in an amount of 0.8-1.5 kg% compared to the flour weight. The method of this invention produces high-quality noodles (udon, soba, and Chinese noodles) which are provided with excellent smoothness and elasticity, exhibiting excellent eating quality and remarkable texture retention after cooking. This method provides good chewing quality along with improved and more economical production capabilities using less complex equipment and processes compared to commonly used equipment and processes. The method for producing noodles is characterized by the use of one of the following mixtures of materials a) - d), depending on the type of noodle to be produced, and by subjecting the mixture to kneading. The extrusion of raw dough into sheets under reduced pressure, the forming of the extruded dough sheets, and the cutting of the raw dough sheets into noodle strands or other shapes; a) a mixture of materials for the production of udon, primarily prepared from wheat flour with a crude protein content of 8-10 kg% and salt added in an amount of 1 kg% by weight of flour, or less, or no salt; b) a mixture of materials for the production of soba, prepared from flour primarily consisting of bud wheat flour and wheat flour with a crude protein content of 8-10 kg%; c) a mixture of materials for the production of Chinese noodles, prepared from flour primarily consisting of wheat flour with a crude protein content of 8-10 kg% and kansui powder added in an amount of 0.8-1.5 kg% by weight of flour. The methods of this invention produce high-quality foods (udon, soba, and Chinese noodles) which are provided with excellent smoothness and elasticity, exhibiting excellent eating quality. This method exhibits remarkable meat preservation after boiling, resulting in good chewiness, improved production capabilities, and greater efficiency through the use of less complex equipment and processes compared to commonly used methods.

Claims (7)

Disclaimers (all) that will not appear on the advertisement page: 1. A method for producing food that is selected from udon, soba and noodle dishes. By using one of the following mixes: a) -d) depending on the type of strand being produced, and by introducing the mixture under kneading, extruding it into a dough sheet. Raw material under reduced pressure The extruding raw powders in two stages, including the initial flaking process to an initial thickness of 10-35% prior to extrusion, and the process A) The material for the production of udon, which is mainly prepared from wheat flour, is mainly made up of wheat flour. Crude protein 8-10% by weight and salt added 1% by weight by weight of Flour or less, or without salt; b) Mixture, material for soba production, prepared from flour consisting mainly of wheat flour. And wheat flour containing 8-10% crude protein by weight; c) material mixes for the production of Chinese noodles made from starch mainly consisting of Wheat flour with crude protein content 8-10% by weight and kansui powder added at 0.8-1.5% by weight to flour weight and d) material mixture for the production of Chinese noodles prepared from starch. Mainly consisted of Wheat flour with crude protein 10-15% by weight and Kansui powder added 0.2-0.8% by weight by weight of flour. 2. Method according to claim 1, where the material mixture for buckwheat production was prepared from flour containing 80 nm% in total, calculated from the total starch content. Of buckwheat and wheat flour containing 8-10 hrs.% Raw protrine. 3. Method according to claim 1 or 2, where the extrusion of Mixing materials for the production of food noodle Has been performed under a pressure reduction of 650 tor or less. 4. Method according to claim 1 or 2, where the extruded raw dough sheet is flattened in the initial flaking process to achieve the initial thickness of 45% prior to extrusion. 5. Method according to claim 4, where the raw dough sheets are pressed Rolled To go through the initial sheeting process to achieve an initial thickness of 10-35% prior to extrusion. 6. Method for one of Clause 1-5 where the raw dough sheet is extruded. Is flattened in two steps that are followed by cutting to form a strand 7. Yudon buckwheat or Chinese noodle dish prepared from the method Claims in any 1-6 claim (7 claims, 2 pages, 0 photos).