JPS6041578B2 - How to cut a gel band - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for efficiently cutting a highly adhesive gelatinous band produced using starch or one or more types of food materials selected from starch as the main raw material.

Recently, new foods that use rice as the main ingredient have been developed with the aim of increasing rice consumption.

The present inventors have also already established a few methods for producing noodle-like foods using rice and other starches or starches as main ingredients.

That is, after adding and mixing an appropriate amount of starch or starches, water, and additives as necessary to rice or rice flour that has been ground into fine particles, (1) processes such as steaming, kneading, shaping, and cutting are carried out. (2) A method in which the product is made into an emulsified state and then rolled out into a plate shape and then subjected to steps such as steaming and cutting; (3) A method in which the product is produced through steps such as steaming, pressure extrusion, cutting, etc. There are roughly three types of manufacturing methods:

In order to efficiently cut the noodle strips produced by the above method immediately after production, a considerable amount of flour, oil, or emulsifier is required, and deterioration of the appearance and flavor of the product is unavoidable. .

In order to cut without using a mold release agent, it is necessary to store and age the ligament for about one day, and this method has extremely poor workability and also increases the risk of microbial contamination during the aging process. There were drawbacks such as proliferation. The inventors of the present invention conducted various research on a method for efficiently cutting the highly adhesive gelatinous bandage without using any additives, and as a result, they decided to cut the gelatinous bandage while supplying water to the gelatinous bandage. Therefore, it has been found that the above object can be achieved.

The method of the present invention is not suitable for producing raw noodle-type noodle-like foods, but it is suitable for producing noodle-like foods of the boiled noodle type, since the noodle produced by supplying water to the gel-like noodle band slightly absorbs water and becomes more flexible. They discovered the value of this method as a method for producing a new noodle-like food and completed the method of the present invention.

When cutting the gel-like strip, it is thought that by covering the cut surface with water, the stickiness of the strip is controlled and the cutting operation is carried out efficiently, so the amount of water supplied should cover the cut surface. The object of the present invention can be sufficiently achieved as long as it is above this level.

The method of supplying water to the gelatinous band may be by adding or spraying an appropriate amount of water at the time of cutting, or by pouring or spraying water, or by submerged in water.

Alternatively, water required during cutting may be applied to the gel band in advance. Almost the same effect as described above can also be achieved by supplying water immediately after cutting. In the method of the present invention, there is a side advantage that a boiled noodle-type noodle-like food product exhibiting arbitrary flexibility can be obtained by changing the temperature of the supplied water.

(The higher the temperature of the supply water, the more flexible the noodle-like food becomes; one method to further increase the flexibility is to boil it in boiling water for a short time after cutting.) Salt in the supply water, The purpose of the present invention is to season or preserve the noodle-like food produced by dissolving seasonings such as monosodium glutamate and sodium inosinate, or antibacterial or bactericidal substances such as hydrogen peroxide, propylene glycol, and organic acids. It can be done at the same time.

Examples are shown below.

Example 1 Add B to a mixture of 20k9 rice flour and 5k9 potato starch
After adding and mixing 15k9 of the food water from Step 2, divide the pieces into fist-sized pieces, steam them for 2 minutes in a bamboo steamer, mix them, and use a Teflon-treated noodle roll to make noodle sheets approximately 2Tr$L thick. The NO.
A boiled noodle type noodle-like food product was obtained by continuous cutting with a lO cutting blade.

When I tried this on udon style, it was soft, chewy and delicious. Example 2 Add B to a mixture of 5k9 rice flour and 1.5kg tapioca starch
elF) 10k9 of saline and 30g of alginate propylene glycol ester were mixed with 200ml of propylene glycol.
1 was added and mixed to obtain an emulsion.

This was spread on a stainless steel plate to a thickness of about 3T0n and heated with steam for 6 minutes to obtain a gel-like bandage. This gel-like noodle strip was heated to a temperature of about 50°C in water containing 10 ppm of hydrogen peroxide in a NO. A boiled noodle type noodle-like food product was obtained by cutting using a cutting blade No. 6. Each 20 g portion of the noodle-like food was sealed in a polyethylene bag and sterilized by steam heating at 100° C. for 20 minutes. After cooling and storing at 25° C. for 30 days, it was boiled for 2 minutes, drained, and eaten with black honey, and it was excellent as a dessert-like food. Note that when cutting the gel-like ligament, the cutting work was efficiently performed even when the lower half of the cutting blade was immersed in water.

Example 3 Rice flour 4k9, wheat flour 4k9 and potato starch 2k
A solution 7k9 containing 100y of glycine was added to and mixed with the mixed powder of No. 9, and further mixed into one powder while supplying steam at 100°C.

This mixture was extruded under pressure using a spaghetti test-making machine to a width of 15 cm. A gel-like bandage with a thickness of about 2 Tr$L was produced. This gel-like noodle strip was introduced into a 0.1% by weight acetic acid solution (temperature: about 20°C), immersed for 30 seconds, and immediately taken out and placed in a NO. Continuous cutting was performed using a cutting blade of 12 mm, and then a thread having a length of about 3 CWL was obtained using a rotating cutting blade. When the noodles were eaten in the yakisoba style or in the abekawa style using soybean flour or bean paste, both were very delicious. Note that the above NO. No.1 instead of l2 cutting edge. The product produced in the same manner as above using a cutting blade equivalent to No. 2 had a more Abekawa-like texture and appearance.

Claims (1)

[Claims] 1. In the step of cutting a highly sticky gelatinous band produced using one or more types of food materials selected from starches or starches as main raw materials,
A method for cutting a gelatinous band, characterized in that the cutting is performed while supplying water to the gelatinous band, or water is supplied immediately after cutting the gelatinous bandage. 2. The method for cutting a gelatinous band according to claim 1, wherein the food material is mainly rice or rice flour.