JPH07112412B2 - Low-hydrogen raw noodles manufacturing method - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles, and more particularly to a method for producing low-hydrous extruded raw noodles using a twin-screw extruder.

[0002]

2. Description of the Related Art Conventionally, in the production of extruded noodles such as pasta, it is general to use a uniaxial extruder to add about 30 to 40% by weight of water to flour. there were. However, in this conventional method, internal heat is likely to occur due to friction between the dough and the barrel or the screw in the extruder, and it is very difficult to control the temperature, so the noodle dough suffers heat damage and the quality of the noodles deteriorates. However, when the water content is lower than 30 to 40% by weight, this drawback is further increased.

Further, the obtained noodles are not always satisfactory in storage stability, and particularly when the dried noodles and dried pasta are produced by drying, the total moisture content thereof is high, so that the whole drying time is long, and equipment and space therefor are required. Also needed quite a few. Further, it is necessary to carry out preliminary drying such as foot-drying and pre-drying for the purpose of extending the noodle strings during drying and preventing falling noodles.

[0004]

Therefore, as a result of various studies by the present inventor, the shape of the screw is a progressive screw,
Extrusion using a twin-screw extruder that is a combination of a kneading screw and finally a progressive screw can reduce the amount of water and obtain a low-hydrous extruded raw noodle with good quality such as a smooth surface. Found.

The twin-screw extruder used in the present invention must have a progressive screw, a kneading screw and a progressive screw. The progressive screw is intended mainly for conveying raw materials, and is composed of a single-threaded screw or a double-threaded screw with a forward screw structure. Also, the kneading screw is mainly intended for kneading and kneading of raw materials, and an element in which several discs of the same shape as the cross section perpendicular to the screw axis are combined with slightly different phases, a screw with a reverse screw structure, The screw is a cut flight screw (commonly called a high napple element) in which a part of the outer circumference of the screw blade is missing or a combination thereof.

[0006] Then, the cereal flour put in from the feed port of the extruder is conveyed forward by a progressive screw together with an appropriate amount of water added from an appropriate place near the feed port, reaches the kneading screw section, and is sufficiently kneaded. A noodle dough is formed, which is then conveyed by a progressive screw and extruded. In the progressive screw part, the flour is compressed in the process of transportation, but the shearing action is hardly applied. Further, in the kneading screw part, kneading is mainly performed although some shearing force acts. At this time, if degassing is desired, a reverse screw part may be provided after the kneading screw part. In the reverse screw unit, the temperature is raised and the shear force is strongly received, and the pressure is once reduced at the stage of entering the next progressive screw unit, so that deaeration is effectively performed. Separately, the above water may be added to flour with a noodle mixer or the like to form a dough, and the dough may be supplied to an extruder. The noodle strings extruded from the extruder are cut into an appropriate length.

The raw noodles thus obtained are dried to give dry noodles, and steam-heat treated to give steamed noodles. According to the present invention, in the production of ordinary raw noodles, steamed noodles or dry noodles, the water content may be less than 30 to 40% by weight as in the case of the conventional single-screw extruder, and it may be reduced to 10 to 25% by weight. You can If the amount of water added is less than the above-mentioned amount of water, that is, 10% by weight, an excessive load will occur during extrusion molding, which may cause failure, make noodle strings difficult to form, or increase the pressure inside the extruder. It tends to swell during extrusion. On the other hand, if the amount of water added exceeds the above range, the dough becomes too soft and kneading becomes insufficient, resulting in noodles having an inferior texture or contributing to deterioration in storability.

Therefore, in the production of ordinary raw noodles or steamed noodles, the amount of water added was set to 25% by weight or less to improve the storability in the distribution process, and it was necessary in the conventional method to produce dry noodles or dried pasta. Preliminary drying such as foot drying and predrying can be omitted. The cereal flour as referred to in the present invention may be any one that is used for the production of ordinary noodles such as wheat flour, durum semolina, buckwheat flour and the like, and various starches and the like. Therefore, the noodles referred to in the present invention include so-called noodles such as udon, buckwheat noodles and Chinese noodles as well as pasta such as macaroni and spaghetti.

In the present invention, raw materials other than cereal flour and water include salt, brine, organic acid, ethyl alcohol,
Various additives such as vegetable powder and pigments, emulsifiers such as monoguri and sucrose fatty acid esters, quality improving agents such as gums, egg whites and gluten can be appropriately selected and added.

[0010]

EFFECTS OF THE INVENTION The noodles obtained by the method of the present invention have almost the same quality as conventional ones even though they have low water content. Good. Further, in the case of producing dried noodles, it is possible to eliminate equipment and space because predrying as in the conventional case is not necessary and the drying time is significantly shortened.

[0011]

EXAMPLES Examples are given below to facilitate understanding of the present invention. Example 1 100 parts by weight of medium-strength flour (water content 13.9%) was supplied to a twin-screw extruder having a progressive screw part of about 150 mm, a kneading screw part of about 120 mm, and a progressive screw part of about 700 mm, and then 15 parts of water. After adding and mixing the parts (screw rotation speed; 30 rpm, residence time; 4 minutes), extrusion molding was performed using a square die with a die hole size of 2.5 x 1.8 mm (extrusion dough temperature). (45 ° C.) A noodle band was obtained. Then, cut it to a length of 200 cm, hang it on a rod and keep the moisture content of the noodles 1 at 40 ° C and 70% humidity.
It took 7 hours when dried to 4%. During the drying, the noodles and the noodle strings were in a good state without spreading.

Example 2 A durum wheat semolina (water content: 13) was placed in the same twin-screw extruder as in Example 1 with a progressive screw portion of about 150 mm, a newing screw portion of about 120 mm, a reverse feeding screw portion of about 20 mm, and a progressive screw portion of about 680 mm. (5%) 70 parts by weight and strong wheat flour (water content 14.0%) 30 parts by weight, and then added and mixed with 15 parts by weight of water (screw rotation speed; 30 rpm, residence time; 4 minutes), and then die. Was extruded using a round die with a diameter of 2.0 mm (extrusion dough temperature 45 ° C) and cut into 100 cm to obtain raw spaghetti.
It took 10 hours when it was dried at a temperature of 70 ° C and a humidity of 70% until the water content became 12.0%. It took 25 hours to dry the raw spaghetti produced by the conventional method.

Example 3 100 parts by weight of durum wheat semolina (water content 13.5%) were fed to the same twin-screw extruder as in Example 2, and then 9 parts of water and 0.2 part of monoglycerin fatty acid ester were added and mixed. did. Further, a mixed solution of 1 part of water and 1 part of ethyl alcohol was added and mixed from a feed port provided in the center of the extruder barrel (screw rotation speed; 30
rpm, residence time 4 minutes). Then, extrusion molding was carried out using a round die having a die hole size of 2.0 mm in diameter (extrusion dough temperature 45 ° C.) and cut into 20 cm to obtain raw spaghetti. The fresh spaghetti had a water content of 19.6%, was excellent in preservability, and had a good texture when boiled and eaten.

Example 4 100 parts by weight of medium-strength flour (water content 13.9%) was fed to the same twin-screw extruder as in Example 1, and then water 2 was added.
5 parts by weight was added and mixed (screw rotation speed; 50 rp
m, residence time; 3 minutes). Then the die hole is 2.5 x 1.
Extrusion using an 8 mm square die (extrusion dough temperature 4
It was cut into 5 cm) and 200 cm to obtain raw noodles (water content 30.5%). When this raw noodle was hung on a rod and dried at a temperature of 37 ° C. and a humidity of 75% until the water content became 14.0%, it took 12 hours. When water was added to 33 parts by weight and the raw noodles obtained by ordinary roll noodle making were dried, 17
It took time.

Test Example 1 The same biaxial extruder as in Example 1 was used, and the same treatment was performed using the same raw materials except that the amounts of water were changed to 8 parts by weight and 30 parts by weight, respectively. It was set as Example 1 and Comparative Example 2. In addition, the extruder is installed in West Germany BUEH.
The same raw material as in Example 1 was subjected to the same water treatment and the same treatment using a LER uniaxial extruder as Comparative Example 3, and the drying treatment was performed in the same manner as Comparative Example 3 before the drying treatment. Stuck dry (temperature 20 ℃, humidity 65
%) For 1 hour, and then main drying was carried out under the conditions of a temperature of 40 ° C. and a humidity of 70%, to make Comparative Example 4. In Example 1 and Comparative Examples 1 to 4, dried to have a water content of 14.0%.
The results of the pulling test and tasting test of the noodles when the dried noodles obtained in each case were boiled for 10 minutes in boiling water were shown in Table 1.

[0016]

[Table 1]

Claims (1)

[Claims] 1. Using a twin-screw extruder equipped with a progressive screw, a kneading screw and a progressive screw, the flour and water in an amount of 10 to 25% by weight are mixed to obtain a mixture of A method for producing low-hydrous extruded raw noodles, which comprises kneading starch at a product temperature at which gelatinization does not occur, and then extruding so as not to swell.