JPH0469984B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to extruded noodles having grooves on the surface of the noodle strings.

Generally, commercially available noodles come in various forms such as raw noodles, boiled noodles, steamed noodles, dried noodles, and instant noodles, and when eating these noodles, consumers need to cook them by hand according to each form. There is. As a general demand, there is a tendency to prefer something that takes as little time as possible for heating and cooking. For this reason, various researches have been carried out to shorten the cooking time, such as increasing the surface area of the noodles and speeding up heat conduction to the center of the noodles. For example, attempts have been made to make the structure of the noodles porous, to make the noodle strings thinner, to form the noodles so that they have holes in the center, and to add additives such as starch to the noodle ingredients. There is. However, many of the noodles made by these methods have drawbacks such as poor texture, foreign texture, and labor-intensive production.

As a result of various studies, the inventors of the present invention found that by adding one groove of a specific size in the longitudinal direction of the noodle strings of extruded noodles with a circular virtual cross section, the cooking time can be shortened. Moreover, it has been found that the above-mentioned drawbacks can be overcome.

The shape of the groove is wedge-shaped, and the groove is placed on the cross section of the noodle strings, that is, the cross section perpendicular to the longitudinal direction of the noodle strings (hereinafter simply referred to as the "cross section") is carved in the circular radial direction. .

The size of the groove is 2 to 25%, preferably 10 to 20%, of the area of the imaginary cross section of the noodle strings.

If the size of the groove is smaller than the above range, the effect of shortening the cooking time for boiling etc. cannot be obtained, while if it is larger than the above range, the groove of the noodles will not appear to be blocked after heating cooking such as boiling. The shape is different from normal noodle strings, and the texture is also unfavorable.

Here, the "imaginary cross section of the noodle strings" means the cross section of the noodle strings before grooves are provided, and in the attached drawings, it refers to a circular cross section without notches.

The width of the opening of the groove is expressed by the length of the missing part on the outer periphery, and the imaginary cross section of the noodle string refers to the length of the imaginary arc ACB connecting both ends AB of the opening as shown in the drawing. This length is preferably 1/4 or less of the outer circumference of the imaginary cross section of the noodle strings, and if it is larger than this, the grooves will not be closed after cooking such as boiling.

The depth of a groove refers to the length of a perpendicular line from the deepest part of the groove to the missing part on the outer periphery, and in the drawing, it is the length CD.
Further, the depth of the groove is preferably 1/2 to 2/3 of the thickness of the noodle strings. If it is shallower than 1/2, the effect of shortening cooking time such as boiling will be less, and if it is deeper than 2/3, the noodle strings will easily break, which is not preferable.

The width and depth of the grooves mentioned above are selected depending on the thickness of the noodles, etc., but they are preferably selected so as not to reduce the quality of the noodles, such as the taste, and the angle of the wedge-shaped grooves is in the range of 20 to 50 degrees. It is better to

The method for producing the grooved extrusion-molded noodles of the present invention is not particularly limited, but may be carried out by extrusion molding through a die hole corresponding to the cross-sectional shape of the desired noodles, or by extrusion-molding noodle strings without grooves. It can be manufactured by a method such as providing a groove therein.
Since the extruded noodle strings may be slightly deformed immediately or over time, the imaginary cross section of the noodles may be approximately circular. Therefore, in the present invention, the term "circular" includes a somewhat deformed circle.

The noodles formed in this manner can be processed into noodles in desired forms such as fresh noodles, steamed noodles, dried noodles, and instant noodles. Furthermore, in order to shorten the cooking time, it is also possible to add starches such as potato starch, tapioca starch, etc. to the raw materials.

The effect obtained by the present invention is that the cooking time such as boiling is about half that of conventional noodles of the same quality without grooves. Furthermore, before cooking, the noodles have a grooved shape, but when made into an edible state by boiling or soaking in boiling water, the grooves appear to be blocked as the noodles absorb water and swell. However, it is possible to obtain noodles having a texture that is completely the same as that of regular noodles. Although this noodle has grooves,
Even when it is made into dry noodles, it does not cause any disadvantages such as vertical cracking or easy breakage, and when it is used to make instant noodles, it has the advantage that the surface of the noodle strings does not melt when boiled because the restoration time with hot water is short. .

EXAMPLES Next, Examples will be given to further specifically explain the present invention, but the present invention is not limited to the following Examples.

Example 1 100 parts of durum wheat semolina and 30 parts of water were mixed and fed to an extruder. The die installed in this extrusion molding machine had a circular die hole with an inner diameter of 2.5 mm and one wedge-shaped protrusion in the vertical direction. The cross section of the noodles obtained by this die has the same form as in the drawing. The size of this wedge-shaped protrusion is such that the cross-sectional area of the wedge-shaped protrusion is 23% of the cross-sectional area of the die without the wedge-shaped protrusion, and the height of the wedge-shaped protrusion (the part marked CD in the drawing, which becomes the groove of the noodle) ) is 1.7mm
It was hot. Also, the length of the opening of the groove in the cross section of the noodles made with this die (equivalent to the length of ACB in the drawing)
was 16.7% of the virtual circumference (approximately 48 degrees angle).

On the other hand, as a control, raw spaghetti was obtained by supplying raw materials with the same composition as above to an extrusion molding machine equipped with a die (inner diameter 2.0 mm) having a normal circular die hole.
Next, the mixture was dried under controlled humidity to obtain dried spaghetti.

The above-mentioned grooved and non-grooved spaghetti are dried under controlled humidity to obtain dry spaghetti. When both types of dried spaghetti were boiled, the spaghetti of the present invention became edible in 7 minutes, while the control product became edible in 7 minutes.
It took minutes. Furthermore, both the appearance and texture of the spaghetti of the present invention were completely unchanged from those of the control product, and the presence of grooves could be completely ignored when eaten. The spaghetti after boiling had the same diameter in both cases.

Two types of raw spaghetti (invention and control) obtained in the same manner were steamed for 10 minutes in a steamer, frozen at -20℃ for 10 hours, and then placed at a plate temperature of 40℃ and a vacuum of 0.4 Torr. Lyophilized.

When the two types of dried spaghetti were reconstituted by pouring boiling water, the spaghetti of the present invention became edible in 7 minutes, while the control product took 12 minutes. Furthermore, the appearance and texture of the spaghetti of the present invention were completely the same as those of the control product, and the presence of grooves when eaten was completely negligible. Furthermore, after being rehydrated, the spaghetti was the same diameter for both.

Example 2 100 parts of durum wheat semolina and 30 parts of water were mixed and fed to an extruder. The die installed in this extrusion molding machine had a circular die hole with an inner diameter of 2.1 mm and one wedge-shaped protrusion in the vertical direction. The size of this wedge-shaped projection was such that the cross-sectional area of the wedge-shaped projection portion corresponded to 10% of the virtual cross-section of the die hole, the angle of the wedge-shaped projection was 20°, and the height was 1.4 mm. By extrusion molding, raw spaghetti was obtained which had a cross-sectional shape similar to that shown in the drawing, which substantially corresponded to the shape and dimensions of the die hole described above. The length of the openings of the grooves in the obtained raw spaghetti was 7.4% of the outer circumference of the virtual cross section of the raw spaghetti without grooves. This raw spaghetti was dried under controlled humidity to obtain dried spaghetti.

When this dried spaghetti was boiled, it became edible in 5 minutes, the grooves were apparently closed, and the texture was good.

Example 3 In Example 2, the inner diameter of the die hole was 2.4 mm, and the cross-sectional area of the wedge-shaped protrusion was 15% of the virtual cross-section of the die hole.
When raw spaghetti was extruded in the same manner as in Example 2 except that the angle of the wedge-shaped projection was 30° and the height was 1.6 mm, the length of the opening of the groove was 10.1% of the outer circumference of the virtual cross section. I got some raw spaghetti. This was dried under controlled humidity to obtain dried spaghetti. When this dried spaghetti was boiled, it became edible in 6 minutes, and the grooves were apparently closed and the texture was good.

Example 4 In Example 2, the inner diameter of the die hole was 2.4 mm, and the cross-sectional area of the wedge-shaped protrusion was 20 mm of the virtual cross-section of the die hole.
When raw spaghetti was extruded in the same manner as in Example 2 except that the angle of the wedge-shaped protrusion was 41° and the height was 1.6 mm, the length of the opening of the groove was 15.1% of the outer circumference of the virtual cross section. I got some raw spaghetti. This was dried under controlled humidity to obtain dried spaghetti, and when this dried spaghetti was boiled, it became edible in 5.5 minutes, and the grooves were apparently closed and the texture was good.

Example 5 100 parts of durum wheat semolina and 30 parts of water were mixed and fed to an extruder. The die installed in this extrusion molding machine had a circular die hole with an inner diameter of 2.0 mm and one wedge-shaped protrusion in the vertical direction. The size of this wedge-shaped protrusion was such that the cross-sectional area of the wedge-shaped protrusion portion was equivalent to 12.5% of the virtual cross-section of the die hole, the angle of the wedge-shaped protrusion was 45°, and the height was 1.0 mm. By extrusion molding, raw spaghetti was obtained which had a cross-sectional shape similar to that shown in the drawing, which substantially corresponded to the shape and dimensions of the die hole described above. The length of the opening of the groove in the obtained raw spaghetti was 12.5% of the outer circumference of the virtual cross section of the raw spaghetti without grooves. This raw spaghetti was dried under controlled humidity to obtain dried spaghetti.

When this dried spaghetti was boiled, it became edible in 5 minutes, the grooves were apparently closed, and the texture was good.

[Brief explanation of the drawing]

The accompanying drawing is a cross-sectional view of the grooved noodles of the present invention. In the figure, the part surrounded by solid lines (hatched part) shows the cross-sectional shape of the grooved noodles of the present invention, and the shape imagined by dotted lines shows the virtual cross-sectional shape of the noodle strings before grooves are provided.

Claims (1)

[Claims] 1 It has one groove along the longitudinal direction of the noodle strings, and the cross section of the groove is wedge-shaped in the direction of the center, the angle of the wedge-shaped groove is 20 to 50 degrees, and the depth of the groove is Extrusion molding consisting of noodle strings with a circular virtual cross section, 1/2 to 2/3 of the thickness of the noodles, and the area occupied by the grooves is 2 to 25% of the area of the virtual cross section of the noodle strings. noodles.