JP2831327B2 - Method and apparatus for producing hand-made noodles - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method and an apparatus for producing hand-made noodles. The production of noodles is basically performed by kneading flour and water to produce dough, and forming the dough into a linear shape. This method includes the following three methods. B. Stretching method (twisting method) This method is a method of stretching from soft dough over time to form a linear shape, and is used for ramen (ramen) among hand-rolled noodles and Chinese noodles. B: Method of pressing and flattening into lines (line cutting method) This is the most common noodle-making method. The dough is hand-rolled using a rolling pin and cut with a kitchen knife. Rolled through the dough and cut with a cutting blade roll is called machine-made noodles. C: Method of extrusion from a perforated mold (extrusion method) A method of extruding dough into a mold and extruding through a hole at the tip, and is used for macaroni, spaghetti, looseness and the like. The present invention relates to a method and an apparatus for producing hand-drawn noodles which are of the above-described line cutting method and have a delicious texture of a hand-made wind and can be made by a machine.

[0002]

2. Description of the Related Art Prior to the prior art of machine-made noodles, first, hand-made noodles will be outlined in order to explain the relationship between noodles and texture. The basic manufacturing method of handmade noodles in a line cutting method represented by handmade udon is as follows. Add the saline to the flour and knead it by hand to make the dough. The dough is aged in a tub (aged by allowing it to stand), then it is placed on a tread and stepped on to a thickness of about 8 cm. Extend into a disk. Next, this rice cake-like dough is rolled on a rolled
Spread to a thin plate of 5mm thickness. (At this time, roll the dough around a rolling pin and roll it down,
It can often be seen in store demonstrations). At the end of the extension, a square sheet of cloth with a side of 60 to 70 cm is made,
Fold the dough sheet, stack 3-5 sheets, and cut with a special knife. In the case of handmade udon, in this state the product (raw noodles) may be made, but usually it is served in a form that customers eat what is boiled in the cafeteria. The noodle dough is formed by a three-dimensional network structure formed and developed by gluten, but in the hand-made noodle dough made as described above, the three-dimensional development of gluten is such that gluten fibers form a thick and coarse mesh. I have. Therefore, the texture of hand-made udon has a characteristic that it has a soft texture, elastic extension, a smooth mouthfeel but a sticky texture, and is widely known as a delicious taste.

[0003] By the way, hand-made noodles have a hygienic problem in the steps such as stepping and so on, and have been started to be made by a machine since 1965 (by the present inventors). In machine-made noodles, noodle bands are made by roll rolling, but in this case,
Gluten tends to be arranged in the flow direction of the noodle belt.
However, while raw noodles become gelatinized by boiling, starch granules swell and increase in volume, but gluten fibers thermally coagulate to suppress volume expansion, and as a result, boiled noodle strings have a weak deterrent. Swell in the direction. For this reason, noodle strings made by machine-made noodles tend to lose their shape after boiled, have no crunchiness, lack elasticity, and have no stickiness on the teeth, causing a poor texture compared to handmade udon. ing. To summarize, the factors that affect noodle quality are:
In addition to the quality of the raw wheat flour, there is also a difference in the noodle-making method, and it can be said that the largest factor in the quality of the noodle-making method is due to the difference in the gluten tissue structure.

[0004] The applicant of the present invention has studied for a long time to improve the taste of hand-made noodles using machine-made noodles. The method of machine-made noodles so far is described as follows. FIG.
The Ru flowchart der showing a conventional machine-made noodles methods.
First, flour and step (101) for mixing the brine or flour and salt either one real a捏練benefit step (102)
Is performed. The former step (101) simply mixes flour and brine.
The latter step (102) requires a little kneading.
Work. By these steps, anyway, the dough is made into a uniform dough mass of flour and salt water, and the dough is further flatly formed (103). Finish (104),
Finally, it is cut out linearly (105) and boiled or packaged as a product (106). Then, the first dough forming process (10
3) After ripening the noodle mass or noodle band to make the dispersion and permeation of water uniform by ripening (107) and rolling step (104), the gluten hardened by rolling the noodle band after the rolling step (104) Noodle aging (108) is performed to restore flexibility to the tissue.

[0005] The mixing step (101) will be described in detail. As shown in FIG.
The flour and water are mixed using a stirring-type mixer 200 for the purpose of mixing only, in which a rod-like blade 203 extending in the radial direction is attached to 202. The rotation speed of the blade shaft is 40-
It features high-speed mixing at 90 rotations. In addition, the water at the time of mixing is a shower type over a few minutes,
Doing slowly is considered the best way. The mixed noodle mass is supplied after the rolling step (103).

Next, the low-speed kneading step (102) will be described in detail. The mixing and kneading are simultaneously performed, and the present applicant has developed a typical mixer to be used. There are mixers of FIGS. Figures 10-12
The mixer 210 is configured as follows. Inside the casing 211, a pair of blades 212 are provided so as to face each other, each of which is supported by a shaft 213, and
They rotate in opposite directions. Each feather 21
2 has a curved wing 214 and a short straight wing 215, and the radius from the shaft 213 is also different. As clearly shown in FIGS. 11 and 12, the curved wings 214 are configured such that the edge on the front side in the rotation direction is sharply cut into the sharp noodle mass m, enters the noodle mass, and does not apply pressure to the dough. It is designed to stir the dough without destroying the tissue. Also, the gap d between the bottom of the casing 211 and the bottom 211b of the casing 211 is small, for example, 7 to 8 mm so that the whole noodle mass is effectively stirred. Then, the pair of blades 212 rotate in opposite directions to prevent the noodle mass from sticking to the blade, and further, the noodle mass is opposed to the noodle mass at the outer curved portion of the curved feather 214 as shown by an arrow a as shown in FIG. It pushes toward the side blade 212 to enhance the stirring effect. One of the straight wings 215 has a circular cross section, and is pressed against the fabric by applying pressure so that the fabric is raised. In short, this mixer stirs noodle mass with long curved feathers 214 and short straight feathers.
215 is used to knead the noodle mass. In addition, feather 212
Is a very low speed of about 7 revolutions per minute. Similarly, the water addition method is carried out slowly and gradually over time.

[0007] The purpose of the kneading step using the above mixer is to form a network structure by gluten bonding and expansion, but it is desirable to take time without overdoing it, as in the case of stepping by hand. Have been. This is a point different from mixing in bread making with a large amount of water (60% or more). Again, if the kneading is performed in a short time, a strong force is applied to the dough, and the gluten structure formed is sheared by the high-speed rotation of the mixer, so that a good texture cannot be obtained. For this reason, kneading mixers are used at low speeds,
If you say at a rotational speed of the mixer, which is under 10 rpm or less. In short, conventional noodle making technology just mixes flour and salt water
Mere mixing was high speed, but kneading to add kneading was low.
It is characterized by rapid and slow water addition, and it is said that kneading at a high speed or adding water at a stretch is not preferable because it destroys gluten tissue and increases heat.

[0008]

The above-mentioned machine-made noodle technology has been able to obtain almost the same texture as hand-made noodles by the applicant's many years of research and development. There was a point that did not reach the texture of the noodles. However,
By the present inventor, by adopting a part of the manufacturing method that was conventionally contraindicated, the texture of hand-made noodles far exceeds the texture of hand-made noodles by conventional machine-made noodles, and a noodle-making method that does not differ from pure hand-made noodles at all We have found the noodle-making equipment to be used. An object of the present invention is to provide a method for producing such hand-made noodles and a production apparatus used therefor.

[0009]

According to a first aspect of the present invention, there is provided a method for producing hand-made noodles, wherein salt water is added to flour in a short time within 60 seconds.
To mix, followed by捏練with <br/> fast and pressurization of speed per minute 18 to 25 of the mixing and kneading blade, the noodle masses of flour and water became massive integrated It is characterized by kneading. The apparatus for producing noodles by hand according to claim 2 is a mixer comprising a container having a bottom and a pair of kneading blades rotatably mounted opposite to each other and rotatable in the container in the container. Each kneading blade is composed of a kneading blade arranged symmetrically with respect to the rotation axis and a straight blade shorter than the kneading blade, and 17-18 between the edge of the kneading blade and the bottom surface of the container.
A gap of mm is provided, and when the kneading blades rotate, the straight blades stir flour and salt water to form a noodle mass,
While the kneading feather pushes the noodle mass in the axial direction of the kneading blade,
In addition, the noodle mass entered between the container and the bottom of the container is pressed while being pressed against the bottom of the container at the edge of the noodle.

[0010]

DESCRIPTION OF THE PREFERRED EMBODIMENTS FIG. 1 is a flow chart of a method for producing hand-made noodles according to the present invention. As shown in the figure, the method for producing hand-made noodles of the present invention is characterized by performing high-speed kneading 100 instead of the conventional high-speed mixing step 101 or low- speed kneading step 102. . The method for producing hand-made noodles according to the present invention will be generally described.First, high-speed kneading 100 for mixing flour and salt water is performed to form a uniform dough mass for flour and salt water, and the dough mass is formed into a thick noodle band or a round bar shape. A dough forming step 103 for forming a dough is performed, and a rolling step 104 for forming a noodle strip having a thickness of about 12 mm is performed while repeatedly rolling the noodle strip. A delivery step 105 is performed, and a packaging step 106 of boiling or packaging as a product is performed. Then, after the first dough forming step 103, the noodle mass or the noodle band is ripened, and the ripening 107 for the purpose of hydration for uniform dispersion and permeation of water is performed.
After 104, a noodle ripening 108 is performed to restore the flexibility to the gluten structure that has been stiffened by rolling the noodle wrap.

Next, the most important high-speed kneading 100 will be described in more detail. High-speed kneading 100
Put the flour and salt water inside the
The kneading blade 12 is rotated at a high speed of 18 to 25 times / minute, which is about 2.5 to 3 times the number of rotations. In addition, within 60 seconds for flour
It is preferable to add salt water in a short period of time , for the reason described later.

The mixer 10 used in the high-speed kneading 100 will be described. FIG. 2 is a schematic perspective view of a device for producing hand-made noodles, FIG. 3 is a longitudinal sectional view of the same, and FIG. 4 is a view taken along the line IV-IV in FIG. As shown in FIG. 2 to FIG.
Is a bottomed casing for charging salt and flour
A pair of kneading blades 12 are attached to the side surface of the counter 11 so as to face each other, are supported by shafts 13 and rotate in opposite directions. Each kneading blade 12 is composed of a curved kneading blade 14 and a short round bar-shaped straight blade 15. The radius distance from the shaft 13 is longer for the kneading blade 14 and shorter for the straight blade 15. The casing 11 is formed by integrating a semi-cylindrical member below a rectangular box having four side surfaces of a rectangular parallelepiped, and the semi-cylindrical portion is a bottom portion 11b. The bottom 11b of this casing 11
Is larger than that of the conventional mixer , and 17 to
Although it is 18 mm , its technical significance will be described later.

FIG. 5 is a single view of the kneading blade 12.
(A) is a front view, (b) is a side view, and (c) is a cross-sectional view of the drawing blade 14 along a plane orthogonal to the rotation center. This embodiment is characterized by the shape of the kneading blade 14 of the kneading blade 12.
14 has a tear-shaped cross section as shown in (c) and a shape in which the force applied to the noodle mass m is dispersed due to a high curvature of the contact surface with the noodle mass m, and as shown in (b). The shape is warped in the opposite direction to the rotation direction, so that it enters obliquely so as to lick the noodle mass m. Due to such a shape, when the kneading blade 12 is rotated, the kneading blade 14 pushes the noodle mass m in the rotating direction, and the noodle mass m
Is extruded in the axial direction of the kneading blades 12, and the noodle mass m is further pressed toward the bottom 11 b of the casing 11.
Accordingly, the noodle mass m is extruded and moved while being twisted toward the kneading blades 12 facing each other by the kneading blades 14, and is pressed by the gap d between the kneading blades 14 and the bottom portion 11b.

Next, the kneading action of the mixer 10 will be described. First, the brine and the flour are put into the casing 11 of the mixer 10 at one time. Then, when the pair of kneading blades 12 is rotated, the salt water is added to the flour to form a wet flour, and when the kneading blades 12 continue to rotate, the flour and the salt water are integrated to form a noodle mass m. The pair of kneading blades
12 are rotating in opposite directions, each kneading blade
In 12, the noodles 14 and the straight wings 15 knead the noodle mass m,
Extrudes the noodle mass m toward the kneading blade 12 facing the curved surface (in the direction of the arrow a), so that the noodle mass m does not cling to the respective kneading blades 12 and the whole dough is kneaded.

Moreover, as described above, the kneading blades 12
Since a wide gap d is provided between 14 and the bottom 11b of the casing 11, the noodle mass m enters the gap d. While the kneading blades 12 are rotating, the noodle mass m that has entered the gap d by the kneading blade 14 is sandwiched between the kneading blade 14 and the bottom 11b and pressure is applied, so that the noodle mass m is kneaded. Play. The technical significance that the gap d is 17-18 mm is
In this way, the noodle mass m is kneaded,
If d is too small, the noodle mass will not
Can't get inside and can't apply pressure if too big
Therefore, neither is preferable.

By the way, when the noodle mass m becomes 45 ° C. or more,
It is known that physical properties change due to heat occurs.
Must be less than 45 ° C. In the present invention,
The mixer 10 is rotated at a high speed. For example, kneading blade 12
At a speed of 18 to 25 times / minute and a peripheral speed of the
Rotate at 00-3000 cm / min. By doing this,
The noodle mass m is stirred at high speed to generate frictional heat, and when stirred at room temperature for 15 to 20 minutes, the temperature rises by about 8 to 10 ° C. from the conventional temperature, but the temperature of the noodle mass m does not exceed 45 ° C. Is around 20 to 32 ° C. This temperature is the upper limit of 45
The closer the temperature is to ° C., the more the gluten of the flour can be increased, and with this enhancement, the noodle mass m has the effect of promoting ripening. Thus, by the temperature rise,
In order to promote the aging of noodle mass m, kneading at high speed
There is a technical significance of doing so.

Next, the water addition method in the present invention will be described. In the present invention, unlike conventional methods, salt water is added to flour.
It is characterized by being added in a short time . The conventional watering method is 2
The salt water is gradually added to the flour by a shower or the like for a long time of about 3 minutes, but the present invention is characterized in that the salt water is intentionally added to the flour in a short time . The hydrolysis time is Ri early as suitable der if Kere early, for example binge
It is good to add water to it, within 60 seconds even if you take some time
Must . This watering method includes, for example, a mixer
A sub-tank is provided above the tank 10, and a necessary amount of salt water is put into the sub-tank, and the salt water is naturally dropped into the mixer 10, and is added to the flour of the mixer 10. Also, salt water is fetched in a bucket, splashed into the mixer 10 at a stretch, and added to the flour of the mixer 10. Further, the salt water is added to the wheat of the mixer 10 by the water supply pump. As described above, various methods can be adopted as long as salt water is added to flour in a short time in a short time .

As described above, when salt water is added to flour at once, mixing is quickened, and hydration with flour is completed in a short time. For this reason, the action of the kneading blade 12, which is the most important point of the present invention, works quickly, and the noodle mass m is forged from an earlier point in time, so that more gluten of the flour can be extracted. In addition, since the frictional heat can be increased, it is possible to knead the material into a better dough faster.

FIG. 6 shows another embodiment of the kneading blade 22, wherein (a) is a front view, (b) is a right side view, and (c) is a drawing of the kneading blade 24 along a plane perpendicular to the center of rotation. It is sectional drawing. The cross section of the kneading blade 24 of the kneading blade 22 is not circular, but may be a flat streamline or elliptical shape having a short diameter in the rotation direction and a long thickness in the center direction as shown in FIG. Even with such a shape, the force applied to the noodle mass m is dispersed. Therefore, when the kneading blades 22 are rotated, the respective kneading blades are rotated.
At 22, the noodles 24 and the straight blades 25 knead the noodle mass m, and the noodles 24 push the noodle mass m toward the kneading blades 22 facing each other on the curved surface. The whole dough is kneaded without clinging. And kneading blades
Since a wide gap d is provided between the kneading element 24 of the casing 22 and the bottom 11b of the casing 11, the noodle mass m enters the gap d. Then, while the kneading blade 22 is rotating, the noodle mass m that has entered the gap d by the kneading blade 24 is sandwiched between the kneading blade 24 and the bottom portion 11b and pressure is applied, so that the noodle mass m is kneaded.

FIG. 7 shows still another embodiment of the kneading blade 32, (a) is a front view, (b) is a right side view,
(C) is a sectional view of the drawing blade 34. As shown in the figure, the kneading blade 32 of the kneading blade 32 may be a simple round bar without being curved, and the kneading blade 32 can be easily configured.
In this case, when the kneading blades 22 are rotated, the kneading blades 34 and the straight blades 35 knead the noodle mass m in each kneading blade 32, and the entire dough is kneaded. Moreover, since a wide gap d is provided between the kneading blade 34 of the kneading blade 32 and the bottom 11b of the casing 11, the noodle mass m enters the gap d. During the rotation of the kneading blades 32, the noodle mass m that has entered the gap d by the kneading feathers 34 is pressed between the noodle feathers 34 and the bottom portion 11b, so that the noodle mass m is kneaded.

As described above, the kneading blades of the kneading blade 12 need only be shaped so as to press the noodle mass m without cutting the noodle mass m and apply pressure to the dough. It can take a shape.

As described above, according to the method and the apparatus for producing the hand-knit noodles of the present embodiment, gluten and starch are formed by complete hydration and kneading of flour and salt water, and the strong hand-cooked noodles are formed. You can make wind noodles. Also, the full hydration of the flour and the brine reduces the ripening time. Therefore, the noodle mass m is firmly formed as a dough, and the noodle mass obtained by cutting the noodle mass m into a linear shape with a kitchen knife or the like is crispy and does not lose its shape. In addition, the boiling time is shortened. Furthermore, if only the mixer 110 part in the existing noodle making equipment is changed to the mixer 10 of the present invention,
The quality of the noodle mass m and noodles can be dramatically improved, and equipment costs can be reduced.

Finally, production of the hand-made noodles of the present embodiment
METHOD AND APPARATUS FOR MANUFACTURING THE SAME AND CONVENTIONAL MANUFACTURING
The method and the performance comparison with the manufacturing apparatus were compared based on the examples.
I will explain. <Table 1>Mixer 10 of the present embodiment Conventional mixer 110 Watering time within 60 seconds 120 to 180 seconds little by little Aging time about 30 minutes about 120 minutes Finished yield of flour 350 meals 320 meals Time to boil 10 minutes 12 minutes Good feeling comparable to handmade   In this embodiment, 25 kg of flour is added to 12 kg of salt water.
In the mixer 10 of the embodiment,Enter within 60 secondsMixed at high speed
12 kg of salt water was added to 25 kg of flour.
Put it into the coming mixer 110 little by little for 120-180 seconds,
This is comparison data with the result of kneading at a low speed. However, one meal
The noodle mass per hit is calculated as 200 g. In this embodiment,
When high-speed kneading 100 is performed by the mixer 10, the conventional mixer
Compared to the case where the kneading step 102 was performed at 110, the aging time
Is only 1/4, and you can make more than 30 meals and boil
Time is 2 minutes shorter, and the feeling of stiffness is handmade
Is comparable to That is, the mixer 10 of the present embodiment
Delicious and more delicious than conventional mixer 110
We can make udon and save energy and labor
Can also be realized.

[0024] As described above, the method for producing hand-knit noodles of the present invention is based on a completely different idea from the conventional method for producing hand-knit noodles. However, gluten in flour can be enhanced. Accompanying this, the noodle mass m is aged and the noodle mass m is stirred at a high speed, so that frictional heat is generated,
This heat promotes the aging of the noodle mass, which can be ripened in a short time, the dough is formed firmly, and the shape of the noodle cut with a kitchen knife is crispy and does not lose its shape. And since the starch quality which melt | dissolves when this noodle is boiled can be reduced, the rough and rough skin of the surface of a noodle are reduced, and a tongue is good.

[0025]

According to the method for producing hand-made noodles according to the first aspect of the present invention , the salt water is added in a short period of time, whereby the mixing is accelerated and the hydration with the flour is completed in a short time. For this reason,
Since the noodle mass is trained from an early stage, a large amount of gluten can be extracted. Further, when kneading at a high speed, frictional heat is generated in the noodle mass, and gluten can be enhanced by this heat. As a result, it is possible to produce a delicious noodle with a good dough formation, a sharp shape of the noodles cut with a kitchen knife, without a loss of shape, and an excellent stiffness. According to the apparatus for manufacturing hand-made noodles according to claim 2,
Since the gap between the edge of the noodle and the bottom of the container is 17 to 18 mm, the noodle mass enters between the edge of the noodle and the bottom of the container with the rotation of the noodle, and this noodle mass Is sandwiched between the kneading feathers and the bottom part, and is kneaded by applying pressure. For this reason, gluten of the flour can be strengthened, and the noodle mass is aged with this kneading, and the noodle mass is stirred at a high speed, so that frictional heat is generated. Aging can be done in time, and the dough formation is firm. Therefore, the shape of the noodles cut with a kitchen knife is crispy, it does not lose its shape, and the starch quality that melts out when boiling the noodles can be reduced, so the rough and rough skin of the noodle surface is reduced, and the tongue texture is good, This makes it possible to make delicious noodles that are excellent in texture.

[Brief description of the drawings]

FIG. 1 is a flowchart of a method for producing hand-made noodles of the present invention.

FIG. 2 is a schematic perspective view of an apparatus for producing hand-crafted noodles of the present embodiment.

FIG. 3 is a vertical cross-sectional view of the apparatus for manufacturing handmade noodles according to the present embodiment.

FIG. 4 is a sectional view taken along line IV-IV of FIG. 3;

FIGS. 5A and 5B are individual views of the kneading blade 12, in which FIG. 5A is a plan view, FIG. 5B is a side view, and FIG. 5C is a cross-sectional view of the kneading blade 14 along a plane perpendicular to the center of rotation.

FIG. 6 is a simple diagram showing another example of the kneading blade 22;
Is a plan view, (b) is a side view, and (c) is a cross-sectional view of the knitting blade 24 along a plane orthogonal to the center of rotation.

FIG. 7 is a single view of still another example of the kneading blade 32,
2A is a plan view, FIG. 2B is a side view, and FIG.

FIG. 8 is a flowchart of conventional machine-made noodles of hand-made noodles.

FIG. 9 is a plan view of a conventional apparatus for manufacturing handmade noodles.

FIG. 10 is a plan view of a conventional mixer for hand-made noodles.

FIG. 11 is a view taken along line XI-XI in FIG. 10;

12A and 12B are explanatory views of a conventional kneading blade, wherein FIG. 12A is a front view and FIG. 12B is a side view.

[Explanation of symbols]

 Reference Signs List 10 mixer 11 casing 12 kneading blade 14 kneading blade 15 straight blade 22 kneading blade 24 knitting blade 25 straight blade 32 kneading blade 34 kneading blade 35 straight blade d gap

Claims (2)

(57) [Claims] (1) Water is added to flour in a short time within 60 seconds.
Mixed Te, was then捏練with high <br/> speed a and pressurization of speed per minute 18 to 25 of the mixing and kneading blade, the noodle masses of flour and water became massive integrated A method for producing hand-made noodles, comprising kneading. 2. A mixer comprising: a bottomed container; and a pair of kneading blades which are rotatably opposed to each other in the container and are rotatable in opposite directions to each other. Consisting of a wing arranged symmetrically about the rotation axis and a straight wing shorter than the wing, a gap of 17 to 18 mm is provided between the edge of the wing and the bottom surface of the container, When the kneading blade is rotated, the straight wings stir flour and salt water to form a noodle mass, while the kneading blade pushes the noodle mass in the axial direction of the kneading blade,
An apparatus for producing noodles made by hand, wherein the noodle mass entered between the container and the bottom of the container is pressed while being pressed against the bottom of the container at the edge of the noodles.