JPH0481421B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing noodles, and more particularly to a method for producing noodles that can maintain noodle string waves even after boiling.

[Conventional technology]

Conventionally, when imparting waves to noodle strings, noodle strings were processed through a dough forming process and a noodle sheet forming process, and were manufactured using differences in the conveyance speed of a conveyor.

[Problem that the invention seeks to solve]

However, the waves of noodles produced by such conventional methods often disappear after being boiled. Incidentally, if the waves remain even after boiling, they have the effect of making the soup stick better, so there has been a strong desire for noodles that do not lose their waves even after boiling. Ta.

In this situation, the present inventor has conducted various studies and found that if egg white is added to the raw material and the noodle strings are made to have waves after aging, the waves will disappear even after boiling. The present invention was completed based on the discovery that the present invention can be maintained without having to do so.

[Means for solving problems]

That is, the present invention provides a method for producing noodles, which comprises adding and mixing 1.5 to 5% by weight of egg white in terms of dry matter to grain flour as the main raw material, aging it, and then imparting waves to the noodle strings. It is.

Examples of the noodles used in the present invention include raw noodles such as udon, kishimen, hiyamugi, soba, and Chinese noodles, dried noodles, and instant noodles prepared by conventional methods.

The main raw material flour used in the present invention may be any flour commonly used in the production of noodles, including wheat flour, buckwheat flour, rice flour, starch, and mixtures thereof.

In the present invention, when forming the noodle dough, firstly, 1.5 to 5% by weight of dry matter is added to the main raw material, flour.
Add the egg whites and mix. If the amount of egg white added is larger than this, the texture of the noodles will become hard, which is not preferable.

If the amount is too low, the waves imparted to the noodle strings will easily disappear, and the texture of the noodles will become soft.
The egg white used here may be ordinary raw egg white, frozen egg white, egg white powder, etc., and is not particularly limited.

Note that other additive components are not particularly limited as long as they are commonly used in the production of noodles, and include, for example, kansui, salt, coloring matter, water, and the like.

In the present invention, when these raw materials are mixed and stirred, stirring and aging are performed. This stirring aging process first involves high-speed stirring (rotation speed 80-100 rpm) for 4-10 minutes, and then low-speed stirring (rotation speed 40-60 rpm) for 4 to 10 minutes.
It is preferable to do this for ~10 minutes. This stirring is characterized by a longer stirring time and a transition from high-speed stirring to low-speed stirring when compared to conventional methods. In other words, the purpose is to ripen while stirring. The dough temperature during this stirring aging is 20 ~
Preferably, the temperature is adjusted to 30°C.

The dough that has been stirred and aged is then subjected to dough aging. Dough aging is preferably carried out at 20 to 30°C for 30 to 60 minutes, and may be carried out, for example, on a conveyor.

After the dough has been aged, it is then made into noodle strips by a conventional method. After forming the noodle strips, the noodle strips are aged. Noodle maturing is
Preferably, it is carried out at 20-30°C for 60-120 minutes.

After the noodle strips have matured, cut them into noodle strings using a conventional method. Next, waves are imparted to the noodle strings, and the waves may be imparted appropriately by a conventional method.

Depending on the purpose, the noodles that have been given waves may be packaged as raw noodles, dried noodles, or instant noodles.

〔Effect of the invention〕

Even when the noodles obtained according to the present invention are boiled, the imparted waves do not disappear and remain, so the soup has good texture and the taste is also favorable.

〔Example〕

The present invention will be explained in more detail with reference to Examples below.

Example 1 Wheat flour 25Kg (100 parts by weight: hereinafter referred to as parts) Kansui 607.5g (2.43 parts) Salt 27.5g (0.11 parts) Egg white powder 500g (2 parts) Water 8Kg (32 parts) The above mixture was stirred at high speed ( Rotation speed 90rpm) 5
stir for 4 minutes, and then stir at low speed (46 rpm) for 4 minutes.
The stirring aging was completed after 1 minute. Next, the dough was aged on a conveyor for 30 minutes (dough temperature: 25°C), and this was used as noodle strips in a conventional manner, and the noodle strips were aged for 2 hours (dough temperature: 25°C). After aging, the noodle strips were rolled to a thickness of 1.2 mm and cut into noodle strings using a #20 cutting blade. Next, waves were applied by a conventional method to obtain raw Chinese noodles. The raw Chinese noodles were processed in a conventional manner to obtain non-fried instant Chinese noodles. When the non-fried instant Chinese noodles were boiled in boiling water for 3.5 minutes, the imparted waves remained and the soup had a good texture and taste.

Example 2 Wheat flour 75Kg (100 parts) Salt 2.25Kg (3 parts) Egg white powder 1.125Kg (1.5 parts) Water 25.5Kg (34 parts) The above mixture was stirred at high speed (90 rpm) for 4 hours.
stir for 6 minutes, and then stir at low speed (46 rpm) for 6 minutes.
The stirring aging was completed after 1 minute. Next, the dough is aged on a conveyor for 30 minutes (dough temperature 25℃).
This was made into noodle sheets and aged for 2 hours (dough temperature: 25°C) using a conventional method. After aging, the noodle strips were rolled to a thickness of 2.4 mm and cut into noodle strings using a #12 cutting blade. Next, the noodles were given waves by a conventional method to obtain fresh udon noodles. When this raw udon was boiled in boiling water for 15 minutes, the added waves remained, and the noodle soup had a good texture and taste.

Example 3 Buckwheat flour 22.5Kg (30 parts) Wheat flour 52.5Kg (70 parts) Egg white powder 3.75Kg (5 parts) Water 19.5Kg (26 parts) The above mixture was stirred at high speed (90 rpm) for 4 hours.
stir for 6 minutes, and then stir at low speed (46 rpm) for 6 minutes.
The stirring aging was completed after 1 minute. Next, the dough is aged on a conveyor for 30 minutes (dough temperature 25℃).
This was made into noodle sheets and aged for 1 hour (dough temperature: 25° C.) using a conventional method. After aging, the noodle strips were rolled to a thickness of 1.45 mm and cut into noodle strings using a #20 cutting blade. Next, waves were applied by a conventional method to obtain raw buckwheat noodles. When this raw soba was boiled in boiling water for 3.5 minutes, the imparted waves remained, and the soba soup had a good texture and taste.

Claims (1)

[Scope of Claims] 1. A noodle product characterized by adding and mixing 1.5 to 5% by weight of egg white in terms of dry matter to grain flour as the main raw material, aging it, and then imparting waves to the noodle strings. Manufacturing method. 2. The method for producing noodles according to claim 1, wherein the aging comprises three steps: stirring aging, dough aging, and noodle strip aging. 3 Stirring ripening is performed at high speed (rotation speed 80-100rpm)
for 4 to 10 minutes, then stir at low speed (rotations of 40~
60 rpm) for 4 to 10 minutes.