TH42579C3 - How to produce food noodles - Google Patents

Abstract

DC60 (17/07/57) 1. A method for producing noodles characterized by the use of one of the following ingredients a) - d) depending on the type of noodle to be produced. And by adopting a mixture of materials Then enter under the kneading extrusion into raw dough sheet under Under pressure reduction Making of raw dough sheets to be extruded into sheets and cutting of raw dough sheets into a line A) Material mixtures for udon production mainly prepared from wheat flour with crude protein at 8-10Nm% and salt added at 1NM% compared to the weight of the udon. Flour or less or without salt; b) Mixture, material for producing soba (soba) prepared from flour. That mainly consists of buckwheat and wheat flour with Crude protein content 8-10 hrs.% C) of ingredients for the production of Chinese noodles prepared from Most of the starch consists of wheat flour with 8-10 pm% crude protein and kansui powder added at 0.8-1.5 pm% compared to starch weight d) of the mixtures for noodle production. Chinese style The invention was mainly composed of wheat flour with a crude protein content of 10-15 pm% and kansui powder added at an amount of 0.2-0.8 pm% compared to the weight of the starch. The high quality (udon, soba and Chinese noodles) is provided with excellent smoothness and flexibility. Which shows excellent eating quality And which has been collected Preserves the meat noticeable after boiling, by this method gives good chewing quality. Along with the ability to produce better and more economical. By using equipment And a less complex process. Compared with commonly used equipment and processes A method for the production of noodles characterized by the use of one of the following ingredients a) - d) depending on the type of noodle to be produced: And by adopting a mixture of materials Then entered under the massage Extrusion into the raw dough sheet under Under pressure reduction Making the extruded raw dough sheets And cutting of raw dough sheets into food lines A) The mixture of materials for the production of udon mainly prepared from wheat flour with crude protein at 8-10Nm% and salt added at 1Nm% compared to the weight of crude protein. Flour or less or without salt; b) Mixture, material for producing soba (soba) prepared from flour. That mainly contains the wheat flour And wheat flour with Crude protein content 8-10 hrs.% C) of ingredients for the production of Chinese noodles prepared from Most of the flours are made up of wheat flour with 8-10 pm% crude protein and kansui powder added at 0.8-1.5 pm% compared to flour weight. The invention method provides high quality food (udon, buckwheat, and Chinese noodles) which is provided with excellent smoothness and flexibility. Which shows excellent eating quality And which the meat is noticeably retained after boiling by this method gives good chewing quality. Along with the ability to Better production And more economically By using equipment And a less complex process. Compared to Commonly used equipment and processes

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).