JP2002315526A - Method for producing noodle made of nonglutinous rice as main raw material - Google Patents
Method for producing noodle made of nonglutinous rice as main raw materialInfo
- Publication number
- JP2002315526A JP2002315526A JP2001126863A JP2001126863A JP2002315526A JP 2002315526 A JP2002315526 A JP 2002315526A JP 2001126863 A JP2001126863 A JP 2001126863A JP 2001126863 A JP2001126863 A JP 2001126863A JP 2002315526 A JP2002315526 A JP 2002315526A
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- material powder
- screw extruder
- outer cylinder
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、うるち米（うる
ち米であれば古米でも、古々米でも、屑米でもよい。）
を主原料とする麺の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to glutinous rice (old rice, old rice, or scrap rice may be used).
The present invention relates to a method for producing noodles using as a main ingredient.
【０００２】[0002]
【従来の技術】特開昭５４−５５７４５号公報には、米
粉８０〜１００重量％と澱粉２０〜０重量％とからなる
材料に、この材料の約２０〜４０重量％の水を添加して
予備混練した後、６０〜８０℃の蒸気中に約７〜１５分
間放置して材料の一部を糊化させ、次いで糊化した状態
を維持するため約１０分で４０℃に急冷した後、真空混
練機にかけて混練しながら材料中の空気を除去し、それ
から麺帯として押出し、その麺帯を製麺機にかけて麺線
にすることが記載されている。2. Description of the Related Art Japanese Patent Application Laid-Open No. 54-55745 discloses that a material consisting of 80 to 100% by weight of rice flour and 20 to 0% by weight of starch is added with about 20 to 40% by weight of water of the material. After pre-kneading, a part of the material is gelatinized by leaving it in steam at 60 to 80 ° C. for about 7 to 15 minutes, and then rapidly cooled to 40 ° C. in about 10 minutes to maintain the gelatinized state. It describes that the air in the material is removed while kneading with a vacuum kneading machine, then extruded as a noodle band, and the noodle band is formed into a noodle band by a noodle making machine.
【０００３】[0003]
【発明が解決しようとする課題】上記公報に記載の米粉
からの麺の製造方法は、水を添加して予備混練した材料
を、 ６０〜８０℃の蒸気口に約７〜１５分間放置して材料
の一部を糊化させ、 その固化した状態を維持するため急冷し、 その後、真空混練機にて混練しながら材料中の空気を
除去し、 それから押出して麺帯に成形し、 その麺帯を製麺機にかけて切歯で麺線にする ことが必要で、製造するのに多くの工程と、時間、手数
を要し、生産性が悪い。According to the method for producing noodles from rice flour described in the above-mentioned publication, the material preliminarily kneaded by adding water is left in a steam port at 60 to 80 ° C. for about 7 to 15 minutes. A part of the material is gelatinized and quenched to maintain the solidified state. Thereafter, the air in the material is removed while kneading with a vacuum kneader, and then extruded to form a noodle band. Must be processed by a noodle making machine to form noodle strings with incisors, which requires many steps, time, and labor to manufacture, and the productivity is poor.
【０００４】[0004]
【課題を解決するための手段】この発明は、上述した製
造方法の問題点を解消することを目的に開発されたもの
で、本発明の麺の製造方法は、精米、精粉したうるち米
の粉８０重量％に澱粉２０重量％を混合して原料粉と
し、この原料粉に、原料粉の２５〜３０重量％の水を加
えた後、金網で裏漉しして原料粉の水分を平均的にし、
次いで、平均的に水分を吸収した原料粉を、外筒に加熱
装置を有するスクリュー押出機の内部に後端のホッパか
ら供給し、スクリュー押出機の内部で吸水した原料粉を
加熱して糊化させ、スクリュー押出機の外筒の前端の細
孔から麺線として押出すことを特徴とする。DISCLOSURE OF THE INVENTION The present invention has been developed for solving the above-mentioned problems of the production method. 80% by weight of starch was mixed with 20% by weight of starch to obtain a raw material powder, 25 to 30% by weight of water of the raw material powder was added to the raw material powder, and then strained through a wire mesh to equalize the water content of the raw material powder.
Next, the raw material powder, which has absorbed moisture on average, is supplied from the rear end hopper into a screw extruder having a heating device in the outer cylinder, and the raw material powder absorbed in the screw extruder is heated and gelatinized. And extruded as a noodle string from the pores at the front end of the outer cylinder of the screw extruder.
【０００５】[0005]
【発明の実施の形態】うるち米（うるち米であれば古
米、古々米、屑米のどれでもよい）を精米し、製粉機に
かけて５０〜８０メッシュ程度の粉にする。このうるち
米の粉８０重量％と澱粉、例えば馬鈴薯澱粉２０重量％
を混合して原料粉とする。この原料粉に、原料粉の２５
〜３０重量％の水を加え、原料粉に吸水させる。具体的
には、例えばうるち米の粉５００ｇと澱粉１００ｇとを
混合し、これに水０．１５立を加える。BEST MODE FOR CARRYING OUT THE INVENTION Rice flour (waste rice, which may be old rice, old rice, or scrap rice) is milled and milled into a powder of about 50 to 80 mesh. 80% by weight of this glutinous rice flour and starch, for example, 20% by weight of potato starch
To obtain a raw material powder. 25% of the raw material powder
３０30% by weight of water is added and the raw material powder absorbs water. Specifically, for example, 500 g of glutinous rice flour and 100 g of starch are mixed, and 0.15 standing water is added thereto.
【０００６】次いで、上記吸水した原料粉を６０メッシ
ュ程度の金網で裏漉しし、原料粉の水分を平均化する。
こうして、水分を平均的に吸収した原料粉は、掌の中で
強く握ると水を滲み出すことなく握った形に固まる、耳
たぶ程度の柔軟性を有する。Next, the water-absorbed raw material powder is strained through a wire mesh of about 60 mesh to equalize the water content of the raw material powder.
In this way, the raw material powder that has absorbed moisture on average has the flexibility of an earlobe, which when hardly squeezed in the palm, hardens into a gripped shape without exuding water.
【０００７】裏漉しした原料粉を、外筒に電熱による加
熱ジャケットを有するスクリュー押出機の内部に後端の
ホッパから供給する。スクリュー軸の回転速度は外筒の
内部の温度に応じて調節する。即ち、外筒の内部に後端
から供給した原料粉が前端に到達するまでの間に糊化す
るように定める。[0007] The back-strained raw material powder is supplied from a rear end hopper into a screw extruder having an outer tube having a heating jacket by electric heating. The rotation speed of the screw shaft is adjusted according to the temperature inside the outer cylinder. That is, it is determined that the raw material powder supplied from the rear end into the outer cylinder is gelatinized before reaching the front end.
【０００８】これにより、外筒の前端の端板の細孔から
は麺線が連続的に押出される。Thus, the noodle strings are continuously extruded from the fine holes in the end plate at the front end of the outer cylinder.
【０００９】[0009]
【発明の効果】本発明によれば、うるち米の粉８０重量
％と澱粉２０重量を混合して原料粉とし、この原料粉
に、原料粉の２５〜３０重量％の水を加え、これを金網
で裏漉ししたのち外筒に加熱装置を有するスクリュー押
出機に供給し、押出機の内部で糊化して麺線として押出
すだけであるため、製造工程は単純で、時間、手数はか
ゝらず、うるち米を主原料とする麺を高能率に製造でき
る。According to the present invention, 80% by weight of glutinous rice flour and 20% by weight of starch are mixed to obtain a raw material powder, and water of 25 to 30% by weight of the raw material powder is added to the raw material powder, and this is added to a wire mesh. After it is strained in the back, it is fed to a screw extruder with a heating device in the outer cylinder, it is only gelatinized inside the extruder and extruded as a noodle string, so the manufacturing process is simple, time and labor are reduced. , Noodles mainly made of glutinous rice can be produced with high efficiency.
───────────────────────────────────────────────────── フロントページの続き Ｆターム(参考） 4B023 LE30 LG01 LK08 LP07 LP20 4B046 LA01 LG16 LG30 LP22 ──────────────────────────────────────────────────続 き Continued on the front page F-term (reference) 4B023 LE30 LG01 LK08 LP07 LP20 4B046 LA01 LG16 LG30 LP22
Claims (1)
に澱粉２０重量％を混合して原料粉とし、この原料粉
に、原料粉の２５〜３０重量％の水を加えた後、金網で
裏漉しして原料粉の水分を平均的にし、次いで、平均的
に水分を吸収した原料粉を、外筒に加熱装置を有するス
クリュー押出機の内部に後端のホッパから供給し、スク
リュー押出機の内部で吸水した原料粉を加熱して糊化さ
せ、スクリュー押出機の外筒の前端の細孔から麺線とし
て押出すことを特徴とするうるち米を主原料とする麺の
製造方法。1. Milled rice, 80% by weight of polished glutinous rice flour
Was mixed with 20% by weight of starch to obtain a raw material powder. To this raw material powder was added 25-30% by weight of water, and then strained through a wire mesh to equalize the water content of the raw material powder. The raw material powder that has absorbed water in the outer cylinder is supplied from the rear end hopper into a screw extruder having a heating device in the outer cylinder, and the raw material powder that has absorbed water inside the screw extruder is gelatinized by heating. A method for producing noodles using glutinous rice as a main material, wherein the noodles are extruded from pores at the front end of an outer cylinder of an extruder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001126863A JP2002315526A (en) | 2001-04-25 | 2001-04-25 | Method for producing noodle made of nonglutinous rice as main raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2001126863A JP2002315526A (en) | 2001-04-25 | 2001-04-25 | Method for producing noodle made of nonglutinous rice as main raw material |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2002315526A true JP2002315526A (en) | 2002-10-29 |
Family
ID=18975830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2001126863A Pending JP2002315526A (en) | 2001-04-25 | 2001-04-25 | Method for producing noodle made of nonglutinous rice as main raw material |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2002315526A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007174911A (en) * | 2005-12-27 | 2007-07-12 | Shizuoka Univ Of Art & Culture | Rice flour noodle and method for producing the same |
| JP2010148472A (en) * | 2008-12-26 | 2010-07-08 | Noriyuki Sugawara | Rice noodle powder for mechanical noodle making |
| JP2011188854A (en) * | 2010-03-15 | 2011-09-29 | Jiyu Hiyon Ri | Method for producing rice noodle |
-
2001
- 2001-04-25 JP JP2001126863A patent/JP2002315526A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2007174911A (en) * | 2005-12-27 | 2007-07-12 | Shizuoka Univ Of Art & Culture | Rice flour noodle and method for producing the same |
| JP4706005B2 (en) * | 2005-12-27 | 2011-06-22 | 公立大学法人静岡文化芸術大学 | Rice flour noodle and method for producing the same |
| JP2010148472A (en) * | 2008-12-26 | 2010-07-08 | Noriyuki Sugawara | Rice noodle powder for mechanical noodle making |
| JP2011188854A (en) * | 2010-03-15 | 2011-09-29 | Jiyu Hiyon Ri | Method for producing rice noodle |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A02 | Decision of refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A02 Effective date: 20040608 |