JPS625579B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing steamed noodles for fried noodles and the like. Steamed noodles are widely used mainly as yakisoba because of their elasticity and excellent texture. This steamed noodle is made with 100 cut noodle strings.
Since these noodles only need to be steamed for 3 to 4 minutes near ℃, when compared with boiled noodles, the steaming process described above does not necessarily provide sufficient heat conduction, resulting in noodles that are not sufficiently gelatinized, resulting in cores. It has been pointed out for some time that the problem remains. In order to solve this problem, it may be possible to extend the steaming time, but this will cause the noodles to burn due to the presence of an alkaline agent (so-called brine), especially in Chinese noodles.
A so-called burnt texture appears. Another widely used method in the steaming process is to apply a shower during steaming. However, showering causes a temporary drop in temperature, and the shower water ends up washing away the surface of the heated noodle strings, and although the above-mentioned crumb burn is prevented, the shower water does not reach the center of the noodles. However, it does not reach the point where it penetrates into the parts and becomes heated steam to improve the steaming efficiency of the noodles as desired. Therefore, the noodles that have just passed through the steaming process almost certainly have cores remaining in the noodles, regardless of whether or not they are showered. The invention of the present application was made by specifically researching the steaming process in the production of steamed noodles, and as a result,
After confirming that it was difficult to perform the steaming process sufficiently in one stage, we decided to perform it in two stages, and in particular, the latter steaming process was performed by sealing the noodles with sufficient moisture in a synthetic resin film and then heating them. In particular, it has been found that the noodles can be steamed reliably and sufficiently, resulting in noodles that are sufficiently firm and have an excellent texture. That is, this invention involves cutting out noodle strings of a predetermined thickness using a rolling roll, forming a web on each of the cut out noodle strings, and then steaming the noodle strings to produce steamed noodles. , the steaming process is divided into two stages, during the first stage of steaming, the noodle strings are showered in the middle and stopped at incomplete steaming, and at the end of the first stage of steaming, the noodle strings are again showered, and then the noodle strings are heated. cut into a predetermined length, immerse a certain amount in an alcohol solution, then bag it in a synthetic resin film container, seal it, and heat it as it is at 85 to 100°C for 20 to 50 minutes. It is characterized in that the latter stage of steaming is carried out by . This invention will be explained below. The figure shows an embodiment of the apparatus used to carry out the method of the present invention. In the figure, a is a noodle sheet conveyed from a raw material supply section (not shown), which is a raw material kneaded with flour, refined salt, kansui, etc. is rolled by successive rolls in a conventional manner, and the final rolling roll 1
After that, it is made into a predetermined thickness and then sent to a shredding process. First, in the shredding step, as shown in the figure, the noodle strip a is shredded into a predetermined width by the shredding roll 2 while the noodle strip a is hanging down, and noodle strings b are cut out. The cut noodle strings b are then sent to the horizontal conveyor 3. The speed of the horizontal conveyor 3 is made slightly slower than the conveyance speed of the noodle strings b by the shredding rolls 2 so that the initial web is formed on each of the noodle strings b. When cutting out the noodle strings, if the cutting blade is equipped with a known conduit or web-forming rubber, the synergistic effect of these allows any desired web to be formed on the noodle strings on the horizontal conveyor. The noodle strings b on which the webs have been formed are then sent to the other end by the horizontal conveyor 3, where they are continuously suspended and stretched once, but in this case, some of the webs formed on each of the noodle strings b remain. Then, it is transferred to the conveyor 4. For this purpose, the difference in height between the horizontal conveyor 3 and the transport conveyor 4 is maintained at a predetermined level to prevent the noodle strings from stretching due to drooping and completely erasing the previously formed web. In this way, the noodle strings b are sent to the conveyor 4, where the conveyor 4 runs at a speed slower than the normal speed of the noodle strings so that a web is again formed on the noodle strings. Note that as long as a web is formed on the noodle strings transported by the transport conveyor 4, the running speed of the transport conveyor 4 does not necessarily need to be slower than the running speed of the noodle strings sent here. That is, in order to obtain a desired web on the noodle strings on the conveyor 4, the speed of the conveyor 4 may be made equal to or even slower than the speed of the noodle strings being conveyed here. In this way, the noodle strings b undergo the stretching process once, leaving a portion of the bending distortion, and are then bent again, so that the noodle strings b that reach the conveyor 4 are bent in random directions and are surely separated. There will be some loosening up. A steamer is attached to the conveyor 4 from the starting end to the terminal end. This steaming device comprises a tunnel-type steaming chamber in which a steaming box 5 is provided on the upper side of the conveyor 4 from the beginning to the end, and a steam supply pipe 6 is installed in the longitudinal direction of the steaming box 5. , from which steam is supplied into the box. Further, at least one first shower 7 is provided at approximately the center in the longitudinal direction of the steaming box 5, and is located above and sprays water or hot water toward the noodle strings on the conveyor 4.
As a result, the noodle strings transported by the transport conveyor 4 are showered during steaming. The above steaming treatment uses steam at 90-105°C for no more than 4 minutes, depending on the thickness of the noodle strings, and is limited to incomplete steaming. In the present invention, this is referred to as the first stage steaming. Note that by applying a shower during the steaming treatment, gelatinization of the noodles can be efficiently achieved, and the noodles can be made soft while giving elasticity to the noodles. In the steaming box 5, the noodles that have been steamed in the previous stage pass through the box and are sent to the outside from the exit. A shower of cold or warm water is applied to the noodle strings. When this second shower is applied, water is absorbed by the noodle strings, starch adhering to the surface of the noodles is washed away, and the noodles become firm due to temporary rapid cooling. At the end of the conveyor 4, there is provided an intermediate conveyor 9 equipped with a mesh belt for stretching the noodle strings b. This intermediate conveyor 9 is made to run at a slightly faster speed than the above-mentioned conveyor 4. A third shower 1 is also provided on the upper part of this intermediate conveyor 9.
0 is provided, and if necessary, the noodle strings being transferred on the conveyor are showered with water or warm water in the same way as above. If you apply a shower at this point, the starch on the surface of the noodles will be further washed away, the noodle strings will be separated from each other, and water will be absorbed, making the noodles even more moist. . Next, the noodle strings b are sent to a cutter device having a rotating cutter 11, where they are cut into a predetermined length. The cut noodle strings pass through the hopper 12 and are transferred to the liquid-permeable bucket 14 of the bucket conveyor 13 located below the hopper 12.
A predetermined amount, for example, one serving, is added to each. The bucket conveyor 13 is then sent to a sterilization tank 15 containing a dilute alcohol solution, where it is immersed in the alcohol solution and sterilized. The alcohol-treated steamed noodles are taken out of the bucket 14 and put into a receiving hopper 16, where a small amount of vegetable oil is added as needed by a vegetable oil addition device 17 installed at the bottom of the hopper, and the noodles are continuously synthesized. Packaged in resin film. In this case, the total water content is preferably in the range of 55 to 65%. Most of the water showered into the noodle strings is absorbed by the noodles, and free water is 1-2%.
These are then further heated in a heating box,
This reheats the noodles. Next, the packaged steamed noodles are placed in a well-ventilated container (not shown) and placed in a heating box. Steam is supplied into the heating box and heated at 85-100℃ for 20-50 minutes. By doing this, the second stage of steaming is carried out. In other words, the noodles that have been steamed in the previous stage are showered, absorbing and adhering moisture, and then being heated in a sealed state, so that the moisture is turned into heated steam in the sealed container and is used to steam the noodles. will be held again. In the present invention, this is referred to as post-stage steaming. Through this latter stage steaming process, the noodles are completely steamed in conjunction with the incomplete steaming in the steaming box (first stage steaming).
It is possible to obtain steamed noodles with no core at all. As described above, according to the present invention, since the steaming process is divided into two stages, the front and rear stages, steaming is not only carried out reliably and sufficiently, but also particularly during the latter stage of steaming, a large amount of water is removed in a sealed container. Since the steamed noodles are placed inside the container, the container is pressurized, making the steaming process even more effective, resulting in steamed noodles that have a soft texture and firmness. Example Steamed noodles were produced using the apparatus shown in the figure. A #20 cutting blade was used to cut out the noodle strings. Steaming was carried out using steam at 100°C for 2.5 minutes, and the noodle strings were showered with room temperature water during the steaming process. The moving speed of the conveyor during steaming was 1.5 m/min. The noodle strings that came out of the steaming box were again showered with water, and then transferred to the next intermediate conveyor, where they were also showered with water in the same manner as above. This will wash away the starch adhering to the surface of the noodles, and
Temporary tightening was performed on the noodles. The noodles were then placed in a perforated container, immersed in a 5% alcohol solution for 30 seconds, and then removed. The noodle strings treated in this way are then sprayed with 3 c.c. of vegetable oil and placed in polyethylene film bags per bag.
I put 150g in it and sealed it. This was placed in an air-permeable container with a slatted bottom and numerous holes around the periphery, and this container was placed in a heating box. Next, steam was supplied into this box and it was reheated at 90°C for 40 minutes.
After heating was completed, it was cooled to obtain a product. As a comparative example, steamed noodles were obtained by a conventional method and compared with the product of the present invention. Steamed noodles made using the conventional method are made by heating noodle strings made using the conventional method at 100℃ in a steaming box.
It was steamed for just 4 minutes and then packaged as is. The products obtained according to the present invention were cooked together with conventional products into fried noodles on the day after production and subjected to a sensory test, and the results were as shown in the table below. There were 40 panelists in total, 20 men and 20 women.
Ten people were in their teens and 10 were in their 30s. Elastic, coreless,
The number of people who answered that the overall texture was good is shown. 【table】

[Brief explanation of the drawing]

The figure shows an embodiment of the present invention. 1... Rolling roll, 2... Shredding roll, 3...
Horizontal conveyor, 4... Conveyance conveyor, 5... Steaming box, 6... Steam pipe, 7... First shower, 8... Second shower, 9... Intermediate conveyor, 10... Third... Shower, 11...Rotary cutter, 12...Hopper, 13...Bucket conveyor, 14...Liquid permeable bucket, 15...Bacteriostatic tank, 16...Receiving hopper, 17...Vegetable oil addition device, 18... ...Wrapping machine, a...noodle strip, b...noodle string.

Claims (1)

[Claims] 1. After forming noodle strips of a predetermined thickness using a rolling roll, cut out noodle strings using a shredding roll, forming a web on each of the cut out noodle strings, and then steaming the noodle strings. When manufacturing noodles,
The steaming process is divided into two stages, and during the steaming process in the first stage, the noodle strings are showered in the middle and stopped at incomplete steaming, and at the end of the steaming process in the first stage, the noodle strings are again showered, and then the noodle strings are heated. Cut it into a predetermined length and immerse it in a certain amount of alcohol solution.
This method for producing steamed noodles is characterized in that the noodles are then packaged in a container made of synthetic resin film and sealed, and the latter is heated as it is at 85 to 100°C for 20 to 50 minutes to carry out the subsequent steaming.