JP4957451B2 - Method and apparatus for modifying flour or flour dough - Google Patents

Description

  The present invention relates to a method for obtaining a modified flour, flour dough or flour material. More specifically, the present invention relates to a method for improving the usefulness as a processing raw material by improving the characteristics of wheat flour used in food processing by applying direct current. The invention further relates to an apparatus for use in carrying out the above method.

  Wheat flour forms a viscoelastic flour dough by addition of water and physical agitation, which is molded, fermented, and baked or boiled to produce foods such as bread, confectionery, and noodles. For dough formation, the formation of a giant tissue called gluten by the interaction of wheat proteins plays an important role, but it is mainly the protein content of flour that dominates the properties of this dough . In order to form an optimal dough for foods using various types of flour, an optimal protein content is obtained by selecting or mixing flours of a variety having an appropriate protein content. However, the optimum varieties of flour may be expensive, and information on the optimum mixing ratio is also limited when mixing, and only rules of thumb can be applied.

Conventionally, various means for improving the properties of flour or flour dough have been proposed.
For example, in the noodle making process, it has been proposed to energize the noodle dough or noodle strip or noodle string between the electrodes and heat the noodle dough or noodle strip or noodle strand by Joule heating (see Patent Document 1). In addition, it has been proposed that the formation, molding and aging of the dough is promoted by energizing and heating the flour dough or noodle strip containing the electrolyte, and chemical dough changes also occur (see Patent Documents 2 and 3). In addition, the static electricity (positive charge, negative charge) is applied to the flour to activate oxygen and nitrogen around the flour, and the process of stabilizing the ground flour, also called aging, is called time. A shortening method has been proposed (see Patent Document 4).
For example, as described in the above-mentioned patent document, when the temperature of the flour dough is increased, the production of the dough is promoted, while the dough becomes loose and sticky, and as a result, there is a concern that workability deteriorates.
In view of the prior art as described above, a method for modifying wheat flour or flour dough that is free from inconvenience due to heating action is desired.

Japanese Patent Laid-Open No. 2-154656 JP 2001-204374 A JP 2001-218548 A JP 2001-340058 A

An object of the present invention is to provide a method for modifying wheat flour or flour dough that does not depend on heating. An object of the present invention is to provide a method for obtaining a flour dough having a desired physical property regardless of wheat varieties, which can obtain specific dough characteristics irrespective of the protein content of the flour. It is also an object of the present invention to provide a method for modifying wheat flour dough that does not rely on the blending of additives and auxiliary materials. Moreover, the objective of this invention is providing the method of obtaining the modified flour which can achieve a desired flour dough physical property irrespective of the protein content and varieties of wheat flour.
It is a further object of the present invention to provide an apparatus for carrying out the above method.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that by passing a direct current through the flour dough, it becomes a reducing environment on the cathode side, and the properties of the dough can be changed. It was. As a specific mechanism, due to the reductive environment on the cathode side, some SS bonds of the flour dough are reduced and become active SH groups, and the properties of the dough change, and further processing, for example, When mechanical force such as mixing is applied, large molecules are formed by recombination and SS exchange reaction, and it is considered possible to obtain dough with strong viscoelasticity.

Therefore, this invention is the modification | reformation method of wheat flour or wheat flour dough which includes carrying out the electrical conduction process in the cathode side of an electrochemical reaction tank the mixture containing wheat flour and water. Here, the mixture containing flour and water may be a flour dough, and specific examples of the flour dough include doughs of various forms such as batters, rag-like dough, and bulky dough having shape retention. Hereinafter, the electrochemical reaction tank may be simply referred to as a reaction tank.
As an embodiment of the present invention, there is a method for modifying a flour dough, which includes conducting an energization treatment of the flour dough on the cathode side of the reaction vessel. As another embodiment of the present invention, the mixture containing flour and water is subjected to an electrical current treatment at the cathode side of the reaction vessel, the mixture containing flour and water is recovered, the mixture is dried, and then powdered. There is a method for reforming wheat flour. A batter-like dough containing wheat flour and water is suitable for the mixture containing wheat flour and water, which are starting materials for this method for reforming wheat flour. The flour dough and wheat flour thus obtained have a high viscoelastic property as the dough.
The modified flour dough or flour obtained by the method of the present invention can be used for the production of various foods according to a conventional method. For example, the manufacturing method of noodles including making noodles using the flour or flour dough modified | denatured by the method of this invention is mentioned.

In the above method of the present invention, the same material or electrolyte solution as the cathode side can be placed on the anode side of the reaction vessel.
As a form of the electrochemical reaction tank of the energization processing apparatus used in the method of the present invention, a reaction tank on the anode side and a reaction tank on the cathode side are separate tanks, and both tanks are electrically connected. Examples of the conventional reaction tank include a type in which the anode side and the cathode side are partitioned in the tank. Specifically, the anode side and the cathode side of the reaction tank are electrically connected by a salt bridge, or the anode side and the cathode side in the reaction tank are partitioned by a diaphragm or a partition wall. The structure of these reaction vessels is schematically illustrated in FIGS.
As another embodiment of the method of the present invention, a mixture containing wheat flour and water is put into a one tank type electrochemical reaction tank in which the anode side and the cathode side are not partitioned, and the cathode side flour is processed. And recovering the mixture comprising water. The structure of the reaction vessel used in such an embodiment is schematically illustrated in FIG.
The energization processing apparatus used in the method of the present invention is not particularly limited as long as it includes the reaction tank as described above and can be energized by applying a direct current between both electrodes.

The present invention is also directed to an energization processing apparatus for carrying out the above method. As an example, the anode side and the cathode side of the electrochemical reaction tank are partitioned by a partition, and the present invention is directed to an energization processing apparatus in which a lower portion of the partition is opened. This energization processing apparatus is schematically illustrated in FIG.
The present invention is also directed to an energization processing apparatus for carrying out the above method, in which a multilayer electrode is provided on the cathode side of the electrochemical reaction tank. This energization processing apparatus is schematically illustrated in FIG.

ADVANTAGE OF THE INVENTION According to this invention, it becomes possible to manufacture desired optimal flour dough irrespective of wheat varieties, for example, not depending on expensive varieties of wheat. Conventional flour dough modification is mainly done by adding additives and auxiliary materials, and as a result, allergen raw materials are included in the materials used and the manufacturing method becomes complicated and costs increase. Problems are likely to occur. According to the present invention, wheat flour or wheat flour dough can be modified by a simple method without depending on the blending of additives and auxiliary materials.
According to the present invention, the material collected on the cathode side tends to have a particularly hard material property, but the degree can be arbitrarily changed by changing the conditions.
By energizing a mixture containing flour and water, the degree of interaction of the wheat protein contained can be controlled freely by controlling the amount of electricity and time of energization, and it causes a stronger interaction than conventional flour It is also possible. For this reason, the flour or flour dough obtained by the present invention can be widely applied as a food raw material rather than the conventional flour in which the interaction of wheat protein is controlled only by stirring. Moreover, it can be used not only as a raw material but also as a secondary raw material for addition, directly or after drying, for controlling physical properties of various foods.

  Wheat flour having a high viscoelasticity obtained by the method of the present invention, or flour capable of making a high viscoelastic dough can be widely used as food ingredients in foods such as bread, confectionery, and noodles, It is particularly advantageous for producing strong noodles such as udon, Chinese noodles and pasta.

The mixture containing flour and water as the starting materials for the method of the present invention can be flour dough, and specific examples of this flour dough include batter-like dough (uniform slurry), rag-like dough, and a blocky shape. And various forms of dough, such as
The mass ratio of flour to water in the mixture is generally suitably 25 to 170 parts by mass of water with respect to 100 parts by mass of flour. When the modified flour dough is obtained, the amount of water added to the flour depends on the use of the flour dough, for example, pasta dough, udon dough, bread dough or batter (uniform slurry, such as tempura Can be selected as appropriate. The amount of water added is typically about 25 to 40 parts by weight for 100 parts by weight of flour, for example, about 30 to 50 parts by weight for dough for udon, and bread for bread. If it is a dough, about 50-70 mass parts is common, and if it is a batter-like cloth, 100-170 mass parts is common.
In the mixture containing flour and water as starting materials, when obtaining a modified flour dough, depending on the use of the dough, salt (NaCl), brine (sodium carbonate, potassium carbonate, sodium bicarbonate, phosphates) Potassium or sodium salts, etc.), starch, sugar, fats and oils, other flours, protein materials, pH adjusters, preservatives, seasonings and other auxiliary materials may be included. An appropriate amount of such an auxiliary material is used according to the target food. Salt (NaCl), brackish water (sodium carbonate, potassium carbonate, sodium hydrogencarbonate, potassium phosphate or sodium salt), starch, sugar, fats and oils, other flours, protein materials, pH adjusters, preservatives, seasonings, etc. The auxiliary material can be added to the flour dough after the energization treatment is completed.
In the most preferred embodiment, a mixture of flour and water is used as the starting material.
The starting material batter-like dough (uniform slurry), rag-like dough, bulky dough with shape retention, etc. can be prepared by ordinary kneading methods, and mixed for an appropriate time using various mixers. do it.
The starting material thus prepared is placed on the cathode side of the reaction vessel.

On the other hand, the same material or electrolyte solution as the cathode side can be put on the anode side of the reaction vessel. For example, as shown in FIG. 1, when the anode side and the cathode side are separate tanks or when the anode side and the cathode side are separated by a diaphragm as shown in FIG. 2, The same material or electrolyte solution as the cathode side can be put on the anode side. Examples of the electrolyte solution that can be used include an aqueous sodium chloride solution, an aqueous solution of salt that can be used in foods such as bittern water and baking soda.
Further, when using a reaction tank as shown in FIG. 3 where the anode side and the cathode side are partitioned by a partition with an open bottom, or a single tank type reaction tank as shown in FIG. The same material as the cathode side is put on the anode side. When a one-tank reaction tank is used, a rag-like dough or a bulky dough having a shape-retaining property is preferably used as a starting material.
After putting the starting material into the reaction vessel in this way, a direct current is applied between both electrodes to energize.

  As a result of the electrophoretic analysis of the energized sample, no particularly significant change was observed. It is considered that the cathode side is a reducing environment, and some SS bonds are reduced to become active SH groups. Furthermore, when a mechanical force such as mixing is applied thereafter, a large molecule is formed by recombination or SS exchange reaction, and it is possible to make a dough with higher viscoelasticity.

According to the method of the present invention, it is desirable that the mixture containing flour and water does not increase in temperature during the energization process, and the energization conditions for obtaining the above-described effects are sufficient for the energization. . As the energization conditions, the constant current condition is suitably in the range of 10 to 70 mA, the voltage is in the range of 10 to 100 V, the time is in the range of 30 minutes to 2 hours, the sample temperature may be room temperature, and the range is 5 to 30 ° C. The temperature is preferably 5 to 25 ° C. Under the constant current conditions, voltage and energization time as described above, the product temperature hardly rises. In addition, the voltage and current can be increased to shorten the energization time.
The mixture containing the flour and water on the cathode side thus treated is recovered.
The flour dough thus obtained can be used as it is as a raw material alone, or can be added to the raw material in a processing process to adjust the processing characteristics of the material. In the case of addition, in addition to adding as it is after energization, it can be dried and used as a part of the raw material as a powder for addition.

The present invention is further directed to a method for modifying flour comprising recovering the cathode-side treated flour and water mixture as described above, drying the mixture, and then pulverizing. In this method for modifying wheat flour, it is suitable to use a batter-like dough containing flour and water as starting materials. That is, it is a method that includes conducting batter-like dough containing flour and water as a starting material and collecting the batter-like dough from the cathode side by conducting current treatment as described above, drying the dough, and then pulverizing. .
Drying of the batter-like dough collected from the cathode side can be performed by an appropriate means. Of these, lyophilization is preferred, and lyophilization can be carried out under normal conditions using a conventional shelf-type drying method. For example, conditions of a degree of vacuum of 0.13 Pa and a trap temperature of −45 ° C. are used.
As a means for pulverizing the freeze-dried dough, mills such as a homogenizer-type pulverizer, a pin mill, and an ultracentrifugal pulverizer can be employed, and can be pulverized to an appropriate particle size. For example, a particle size of 200 μm or less is appropriate.
The modified wheat flour thus obtained has a high viscoelasticity and is suitable for making a dough with a strong stiffness. Such modified wheat flour can be used alone as a raw material, or can be used as an auxiliary raw material for addition.

In the reaction vessel of the energization apparatus used for carrying out the method of the present invention, the cathode material includes carbon, titanium, carbon fiber, and the like. The shape of the cathode includes a rod shape, a flat plate shape, a wire shape, and a sheet shape. From the viewpoint of increasing the area through which electricity flows, the flat plate shape is preferable, and the cathode is particularly preferably a carbon fiber plate or sheet. In addition, examples of the material for the anode include carbon, carbon fiber, platinum, and titanium. Examples of the shape of the anode include a rod shape, a flat plate shape, a wire shape, and a sheet shape. The electrode may be installed on the wall of the reaction vessel.
It is proposed to stir while energizing, particularly on the cathode side in the reaction vessel, so that untreated flour dough is in contact with the cathode. On the other hand, there is a concern that the viscosity of the dough increases due to the stirring of the flour dough. In order to increase the area of the cathode on the cathode side, it is proposed to use a multilayer electrode. As a specific embodiment, two or more flat cathodes are installed, and in particular, two or more, preferably four or more, for example, 4 to 6 are juxtaposed so that the planes are adjacent to each other. . As another aspect of the cathode multilayer electrode, there is a form in which a sheet-like electrode is folded, for example, a form in which a carbon fiber sheet is folded.

As an example of the form of the reaction tank of the energization processing apparatus that can be used in the method of the present invention, there is one schematically shown in FIGS.
FIG. 1 shows the structure of a reaction tank of a type in which a reaction tank on the anode side and a reaction tank on the cathode side are separate tanks, and both tanks are electrically connected by a salt bridge. Examples of the salt bridge material include filter paper, unglazed plate, porous plastic material, gel material such as agar and acrylamide gel. FIG. 2 shows the structure of a reaction vessel in which the anode side and the cathode side are partitioned by a diaphragm in the reaction vessel. Examples of the material of the diaphragm include a permeable membrane and a carbon fiber plate. FIG. 3 shows the structure of a reaction tank in which the anode side and the cathode side are partitioned by partition walls in the reaction tank. The lower part of the partition is open, and the degree of opening is suitably 10 to 20% of the height from the bottom of the tank to the upper end of the partition. The material of this partition may be the same as the material which comprises a reaction tank, for example, an acrylic board etc. are mentioned.
FIG. 4 shows a one-tank reaction tank in which the anode side and the cathode side are not partitioned. According to the energization process in such a single tank type reaction vessel, it is desirable to collect the dough on the cathode side out of the whole, for example, collect the dough on the cathode side from near the center of the reaction vessel.
FIG. 5 shows an example of the structure of a reaction vessel in which the cathode is a multilayer electrode. FIG. 6 shows an example of a cross-sectional view of the structure of a reaction vessel in which the cathode is a sheet-like folded multilayer electrode, and such a multilayer electrode can be made of, for example, a carbon fiber sheet. As a more specific example of the multilayer electrode, there is a method in which support rods are installed on the upper part of the reaction tank at regular intervals, and a carbon fiber sheet is hung on the support rod to form a folded shape.

[Example 1 and Comparative Example 1]
300 g of water flour (“Heart” manufactured by Nippon Flour Mills Co., Ltd.) was added with 300 g of water and mixed with an electric mixer for 1 minute to prepare a flour batter-like dough, which was set on the cathode side of the reaction vessel having the structure outlined in FIG. . A 0.2M sodium chloride solution was set on the anode side. A salt bridge was provided between the anode tank and the cathode tank using filter paper. Using a carbon electrode (four plate-like layers) on the cathode side and a platinum electrode (wire shape) on the anode side, energization was performed for 2 hours under a constant current condition of 60 mA. During this time, the voltage was 15 to 49 V, and the sample temperature was 20 ° C.
On the other hand, as Comparative Example 1, the flour batter-like dough prepared as described above was passed for 2 hours at a product temperature of 20 ° C. without applying electricity.
The viscosity of the fabric before energization, the viscosity of 1 hour and 2 hours after energization of the fabric on the cathode side, and the viscosity of 1 hour and 2 hours after the fabric of Comparative Example 1 were measured. A rotational viscometer (Malcom Paste Meter PM-1) was used to measure the dough viscosity. The results are shown in Table 1 below. From these results, it was found that the fabric on the cathode side subjected to the energization treatment had a higher fabric viscosity than the fabric that was not energized.

The above samples were further kneaded at a low speed for 5 minutes with a mixer, and the viscosity was measured. The results are shown below. In particular, the dough viscosity was further increased in the mixed dough after being energized for 2 hours.
Kneading dough that is not energized for 5 minutes → 1.30 Pa · s
Kneading dough for 1 hour without applying current for 5 minutes → 1.42 Pa · s
Kneading dough that has passed 2 hours without energization treatment for 5 minutes → 1.37 Pa · s
Kneading dough that has been energized for 1 hour for 5 minutes → 2.19 Pa · s
Kneading dough that has been energized for 2 hours for 5 minutes → 3.63 Pa · s

[Example 2 and Comparative Example 2]
Add 300g of water to 300g of soft flour (“Heart” manufactured by Nippon Flour Mills Co., Ltd.), mix for 1 minute with an electric mixer to prepare a flour batter-like dough, and prepare the anode side and cathode side of the reaction tank having the structure outlined in FIG. Set. Using a carbon electrode (four plate-like layers) on the cathode side and a platinum electrode (wire shape) on the anode side, energization was performed for 2 hours under a constant current condition of 60 mA. During this time, the voltage was 15-50 V and the sample temperature was 18 ° C.
On the other hand, as Comparative Example 2, the flour batter-like dough prepared as described above was allowed to pass for 2 hours at a product temperature of 18 ° C. without applying electricity.
The viscosity of the fabric before energization, the viscosity of 1 hour and 2 hours after energization of the fabric on the cathode side, and the viscosity of 1 hour and 2 hours after the fabric of Comparative Example 2 were measured. A rotational viscometer (Malcom Paste Meter PM-1) was used to measure the dough viscosity. The results are shown in Table 2 below. From these results, it was found that the fabric on the cathode side subjected to the energization treatment had a higher fabric viscosity than the fabric that was not energized. The fluidity of the cathode side fabric subjected to the energization treatment was clearly lowered, and the physical properties of the fabric changed.

[Example 3]
The batter-like dough on the cathode side after 2 hours energization obtained in Example 2 above was freeze-dried using IWAKI FRD-50M at a vacuum of 0.13 Pa and a trap temperature of -45 ° C. Then, it grind | pulverized using the ultra centrifugal mill Lecce mill. The pulverized powder was sieved with a sieve having an opening of 210 μm, and the crushed powder was collected and used as energized wheat flour.
[Comparative Example 3] (control flour)
The batter-like dough after 2 hours of Comparative Example 2 was operated in the same manner as in Example 3 to obtain flour, which was used as control flour.

[Test example]
Trial udon was made using 300 g of the following various flours.
1. Wheat flour for standard noodles (a 1: 1 mass ratio mixture of thin flour (“Heart” manufactured by Nippon Flour Milling Co., Ltd.) and strong flour (“Eagle” manufactured by Nippon Flour Milling Co., Ltd.))
2. 2. Only the above strong powder Only the above-mentioned weak flour 4. 250 g of the above-mentioned weak flour and 50 g of the energized flour obtained in Example 3
5. 250 g of the above flour and 50 g of control flour of Comparative Example 3
The dough blend was 300 g, 10 g of salt and 111 g of water for each of the above flours 1-5. However, in the case of the above flours 4 and 5, the water content was lowered by the drying treatment, so the water content of the flour was converted to the water content of the soft flour and the amount of water was adjusted so that the water content of the dough was equivalent to that of the soft flour.
The dough blend was mixed for 5 minutes with a confectionery vertical mixer to prepare a rag-like dough. According to a conventional method, the dough was made into a 2 mm thick noodle strip using a roll type noodle making machine. This noodle band was cut into noodles with a # 10 square cutting blade roll, boiled and sampled. Table 3 shows the results.

試食による官能評価において食感の評価は、通電処理小麦粉で一部置換した上記小麦粉４によれば、標準のめんに近いものであった。
この結果から、強力粉を用いることなく、主に薄力粉を用いて、本発明の方法で得た改質小麦粉を添加することにより、こしの強い麺類を作ることができることがわかる。

In the sensory evaluation by tasting, the evaluation of the texture was close to the standard noodle according to the flour 4 partially substituted with the energized wheat flour.
From this result, it can be seen that strong noodles can be made by adding the modified wheat flour obtained by the method of the present invention, mainly using thin flour without using strong flour.

[Example 4 and Comparative Example 4]
After adding 105 g of water to 300 g of durum wheat flour (“Joker A” manufactured by Nippon Flour Mills Co., Ltd.), mixing for 5 minutes with a vertical mixer for confectionery to prepare a dough-like dough, one tank type structure shown in FIG. The dough was set in a reaction tank. A carbon fiber sheet (manufactured by Toray Industries, Inc.) was used for both the anode side and the cathode side as electrodes, and energization was performed under the conditions of 30 V, 20 mA, and 30 minutes. The dough temperature was 22 ° C. The dough on the cathode side was collected from the middle of the reaction vessel, and plain noodle pasta (# 8 cutting edge, thickness 1.2 mm) was prepared using a roll-type noodle machine according to a conventional method. As Comparative Example 4, the soft dough obtained with the same dough composition was allowed to elapse for 30 minutes without applying electricity (the dough temperature was 21 ° C.), and using this, plain noodle pasta was obtained in the same manner as described above. The pasta thus obtained was boiled, and 10 panelists evaluated the sample for hardness and elasticity. Judgment criteria are as follows. The average of the judgment values of 10 people was calculated and shown in Table 4.
Hardness 5: Hard 4: Slightly hard 3: Moderate hardness 2: Slightly soft 1: Soft elasticity 5: Strong elasticity 4: Slight elasticity 3: moderate elasticity 2: Slight elasticity Is weak 1: elasticity is weak

この結果から、通電処理した生地により、比較例の生地と比較して固さが増し、こしが強い麺が得られたことがわかる。

From this result, it can be seen that the energized dough resulted in noodles that were firmer and stronger than the comparative dough.

[Example 5 and Comparative Example 5]
300 g of finely pulverized ice was mixed well with 600 g of soft flour (“Heart” manufactured by Nippon Flour Milling Co., Ltd.), and the dough was set in a one-tank reaction tank having the structure schematically shown in FIG. After the ice melted, power was applied. A carbon fiber sheet (manufactured by Toray Industries, Inc.) was used for both the anode side and the cathode side as electrodes, and energization was performed under conditions of 100 V, 30 mA, and 30 minutes. The dough temperature was 24 ° C. The dough on the cathode side is collected from the middle of the reaction vessel, transferred to a home bakery (used as a mixer), 10 g of sodium chloride is added to 450 g of the dough, mixed for 15 minutes, and the dough is prepared using a roll type noodle machine according to a conventional method. A 2 mm thick noodle strip and udon (# 10 cutting edge, thickness 2 mm) were prepared. As Comparative Example 5, a dough obtained with the same dough composition was allowed to elapse in 30 minutes without applying electricity (dough temperature was 23 ° C.), and a noodle band and udon were obtained in the same manner as described above. The noodle band thus obtained is cut into a diameter of 2.5 cm by using a rheometer (RHEOTECH FUDOH RHEO METER RT-2002D-D + TR801 Rheo Plotter, circular plunger with a diameter of 15 mm, compression rate 6 cm / min). It was measured. Similarly, the noodle strips were boiled with boiling water for 10 minutes and the hardness was measured in the same manner. The noodles were boiled and evaluated by 10 panelists.

この結果から、通電処理した生地により、比較例の生地と比較して、硬さが増し、こしが強い麺が得られたことがわかる。

From this result, it can be seen that the noodles with increased hardness and strong stiffness were obtained by the energized dough as compared with the dough of the comparative example.

It is the schematic showing an example of the form of the reaction tank in the electricity supply apparatus which can be used for implementation of the method of this invention, Comprising: It is a reaction tank with which the anode side and the cathode side are electrically connected by the salt bridge. It is the schematic showing an example of the form of the reaction tank in the electricity supply apparatus which can be used for implementation of the method of this invention, Comprising: It is a reaction tank in which the anode side and the cathode side are divided by the diaphragm in the reaction tank. It is the schematic showing an example of the form of the reaction tank in the electricity treatment apparatus which can be used for implementation of the method of the present invention, and in the reaction tank, the anode side and the cathode side are partitioned by a partition with an open lower part. It is a reaction tank. It is the schematic showing an example of the form of the reaction tank in the electricity supply apparatus which can be used for implementation of the method of this invention, Comprising: The one tank type reaction tank in which the anode side and the cathode side are not divided is represented. It is the schematic showing an example of the form of the reaction tank in the electricity supply apparatus which can be used for implementation of the method of this invention, Comprising: It is a reaction tank whose cathode is a multilayer electrode. It is the schematic showing an example of the form of the reaction tank in the electricity supply apparatus which can be used for implementation of the method of this invention, Comprising: It is a reaction tank which is the multilayer electrode by which the cathode was folded.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Reaction tank 2 Electrode 3 Salt bridge 4 Diaphragm 5 Bulkhead A Mixture containing flour and water B Mixture or electrolyte solution containing flour and water

Claims (7)

The mixture of flour and water is energized on the cathode side of the electrochemical reactor, the mixture containing flour and water on the cathode side is recovered, the mixture is dried, and then pulverized. Quality method.   The method of claim 1, wherein the mixture comprising flour and water is a flour dough.   The method of Claim 1 or 2 that the mixture containing flour and water is a batter-like dough.   The method according to claim 1, wherein the same material or electrolyte solution as that on the cathode side is placed on the anode side of the reaction vessel.   The anode side and the cathode side of the reaction tank are electrically connected by a salt bridge, or the anode side and the cathode side in the reaction tank are partitioned by a diaphragm or a partition wall. The method described.   Including putting a mixture containing flour and water into a single tank type electrochemical reaction vessel in which the anode side and the cathode side are not partitioned, conducting a current treatment, and collecting the mixture containing flour and water on the cathode side The method of any one of Claims 1-4.   The manufacturing method of noodles including making noodles using the wheat flour modified | reformed by the method of any one of Claims 1-6.

Images