JPS58175459A - Dried noodle - Google Patents

Abstract

PURPOSE:At least one line of cut in the lengthwise direction with an appropriate depth from the surface toward the center is formed on each noodle line to shorten the time for boiling or restoring dried noodles. CONSTITUTION:The material flour is kneaded with water and formed into long lines with a round, oval or rectangular cross section and dried as the starch is converted into alpha form, then at least one cut from the surface toward the center is formed in the lengthwise direction of the noodle with an appropriate depth.

Description

【発明の詳細な説明】 本説明は、原料粉を水で練り長い棒状に成形したのち澱
粉をα（ｂさせない状態で乾燥した乾めんや乾燥スバケ
ソテイ、或いは原料粉を水で練り長い棒状に成形したの
ち澱粉をａｌじさせつつ又はａ（ｂ　Ｌだのも乾燥させ
た即席うとんや即席ラーメン寺の乾燥した麺に関するも
のである。[Detailed Description of the Invention] This explanation is about dry noodles or dried sautéed sockeye sockeye that are kneaded with water and shaped into a long rod shape, and then dried without letting the starch α (b), or raw material flour is kneaded with water and shaped into a long rod shape. It relates to instant udon noodles and instant ramen noodles made by drying the starch.

前記のような澱粉を０１１Ｌさせていない乾めんや乾燥
スハケツアイなどの乾燥した姻を食用に供する番こは、
これを１１１１ｉｍしている崗の中に投入し、熱湯の陸
産によって澱粉かα１ｂシて芯まで柔らかくなるように
ゆでていることは周知の通りであるが、めんか芯までも
完全に柔らかくなるまでに装する時間は、めんの表向か
ら芯までの距敵、つまりめんの太さ又は厚さに略比例す
るかり、乾めんが比乾的太いうとん又はスバケツテイの
ときには、めんの芯まで完全にゆでしるのに川成りの時
間を要するのであった。また士め澱粉をα４しさせてい
る即席うどんや即題ラーメンなどの乾燥した−を食用に
供するには、当該鋤に熱湯又は水を注ぎ、この熱湯又は
水を−の内部に浸透させることによりこの姻を復元させ
ていたが、熱湯又は水の注入によって−が芯ま・で完全
に復元するまでの時間は、前記乾めんのゆで時四と略同
様に麺の表面から芯までの距敵、つまり一の太さ又は厚
さに略比例し、このため従来の即席うどんや即席ラーメ
ンは−を細くしたり或は厚さの薄い偏平状にして熱湯又
は水による復元時間の短縮１ｂを図っていた。Banko, which uses dried noodles such as dried noodles and dried suhaketsuai that do not contain starch as mentioned above, is
It is well known that this is put into a rice bowl heated at 1111m and boiled so that the starch is absorbed by the hot water produced on land and becomes soft to the core. The time it takes to wrap the noodles is roughly proportional to the distance from the surface of the noodles to the core, that is, the thickness of the noodles. It took a long time to boil completely. In addition, in order to make dry - such as instant udon or instant ramen that has α4 starch content into food, pour boiling water or water into the spade and let this boiling water or water penetrate into the -. Although this noodle was restored, the time required for the noodle to be completely restored to the core by injecting boiling water or water was approximately the same as the above-mentioned boiled dry noodles, and the distance from the surface to the core of the noodle was approximately the same. In other words, it is approximately proportional to the thickness or thickness of the noodles, and for this reason, conventional instant udon noodles and instant ramen noodles are made thinner or thinner in order to reduce the time it takes to reconstitute with boiling water or water. Ta.

本発明は、原料粉を水で練りシい棒状に成形したのち、
澱粉をα１しさせ又はα１ｂさせずに乾燥した−に、そ
の表向から内部に向っ適宜深さの切込みを、苑の長手方
向に沿って少なくとも１条設けることにより、姻のゆで
上は時間又は復元時間を短裟白ｉｔ、　したものである
。In the present invention, after kneading raw material powder with water and forming it into a rod shape,
By making at least one incision of an appropriate depth from the surface to the inside along the longitudinal direction of the starch, which has been dried without α1 or α1b, the boiling time of the starch can be reduced by time or This shortens the restoration time.

Ｊなわち、図（Ｃおいて符号（１）は、原料粉を水で練
り、円形、矩脇又は楕円等の適宜断面で長い棒状に成形
したのち、澱粉をα化させないで又はａイｂさせつつ（
α化しｆこのち乾燥する場合も含む）乾燥した麺を小し
、該ＩＭ（１）に、その表面から芯に向って逸′ば深さ
の切込みを、姻（１）の長手方向に沿って刻設して成る
ものである。この場合切込みとしては、姻をカミソリの
刃のような鞠り趨い刃物でその長手方向に半割するよう
にして切った切線（２）′にしたり、第３図又は第４図
に乎ずように横断面かＶ字状又は矩形などの適亘形状の
？ｌＩ状（２）／／にしても艮い。In other words, the symbol (1) in Figure (C) shows that after kneading the raw material powder with water and forming it into a long rod shape with an appropriate cross section such as circular, rectangular or elliptical, the starch is prepared without gelatinization or ai b While letting (
Cut the dried noodles into small pieces (including cases where the noodles are pregelatinized and then dried), and cut a slit in the IM (1) from the surface to the core along the longitudinal direction of the noodle (1). It is engraved with In this case, the incision can be made by cutting the joint in half in the longitudinal direction with a razor blade-like cutting edge (2)', or by cutting the joint in half in the longitudinal direction, or by making a cut line (2)' as shown in Figures 3 or 4. Is it cross-sectional, V-shaped, rectangular, or other suitable shape? Even if it's like (2)//, it doesn't work.

このように乾燥したｍ　（１）に芯に向って適宜深さの
切線（２）′又は溝条（２）″等の切込みを、長平方向
に沿−）で刻設したことにより、この乾燥したＩｌｌｍ
（１）をゆでるか倶ルする際に、これを熱崗申に投入す
るか、熱湯又は水を注けは、熱湯又は水は掩（１）の外
表向から芯に向って浸透すると共に切込み内にも熱湯又
は水が人って、この切込み内の表向からも芯に同って浸
透することになり、熱湯又は水か麺に対して浸透すると
きの表向槓か切込みて拡大すると共に、表向から芯まで
の距離か切込みによって実質的に短かくなるから、乾め
んかその芯までも完全に柔らかくなるまでに要するゆで
時間、又は即席麺かその芯までも完全に復元するまでの
時間は昔しく短縮できるのである。This dried m Illm
When boiling or boiling (1), put it in a hot pot or pour boiling water or water into it; the hot water or water will permeate from the outer surface of (1) toward the core and make a cut. When hot water or water penetrates into the inside of the body, it will penetrate from the surface of this incision along with the core, and when hot water or water penetrates into the noodles, it will expand by making a cut toward the surface. At the same time, the distance from the surface to the core is substantially shortened by the cut, so the boiling time required to completely soften the dry noodles or the core, or the boiling time required to completely restore the instant noodles to the core. Time can be saved in a timely manner.

なお乾燥した姻に切線（２）′又は溝条（２１／／等の
切込みを刻設する場合において、スバケツテイのように
原料粉を水で練りこれをノスルから連続的に押し出して
長い棒状に成形するーのときには、そのノスル内に薄刃
を突出させることによる押し出し成形時に同ｔｌｉこ切
込みを刻設すれはよく、また乾めん又は即席ラーメンの
ように原料粉を水で練りこれを板状に勉はしたのち、こ
れをローラ等て細挟（裁断すると同時に棒状にする−の
ときは、１ｕ記の軸長い裁断と棒状成形とを行なうとき
に同時に切込みを刻設丁れはよいのであり、また、即席
めんの場合にはα化したあとに刻設するようにしても艮
く、切込みは一条に限らないが麺の横断面か第５図〜第
８図のように正方形、長方形又は楕円形のときは切込す
を２条以上の複数条にすれはより効果的−（ある。In addition, when carving cuts such as cut lines (2)' or grooves (21//) on dried joints, knead the raw material powder with water like a subaketai and continuously extrude it from a nostle to form it into a long rod shape. When making noodles, it is a good idea to make the same incisions during extrusion molding by protruding a thin blade inside the nostle, or to knead the raw material powder with water and make it into a plate shape like dry noodles or instant noodles. After that, if this is to be thinly pinched with a roller or the like (cut and made into a bar shape at the same time), it is possible to make notches at the same time when cutting with a long axis as described in 1U and forming it into a bar shape. In the case of instant noodles, it is also possible to make the incisions after gelatinization.The incisions are not limited to one line, but can be made in the cross section of the noodles or in the shape of a square, rectangle, or oval as shown in Figures 5 to 8. In some cases, it is more effective to make multiple incisions of two or more.

特に切込みとしてＭｕ記の切線（２）　’を用い、この
切線（２）′を水で練ったのちの棒状成形時又は成形の
直後において刻設するか、即席めんのときα化したのち
の乾燥則番こ刻設するようにすれは、切＊　（２１’て
−１つに分れた対向する円面は乾燥するまでの間におい
て、水分の仔仕番こまって一部分が叙Ｗｉ：、着される
ことになるから、乾燥した−に切込みを入れることによ
って姻が著しく折れ易くなったり、欠は勿くなったりす
ることを回避することかできる一力、この部分的な奴按
看は水が加わると簡単に外れる状態にあるから、ゆで時
間又は復元時間の短靴＋ＩＬＺに支障を及はすことはな
い。In particular, the cutting line (2)' in Mu is used as the cut, and this cutting line (2)' is carved during or immediately after forming into a rod after kneading with water, or when drying after gelatinizing when instant noodles are made. As a general rule, cut the surface so that it is engraved. Therefore, one way to prevent the joint from becoming extremely easy to break or missing by making an incision in the dry hole is to make this partial adjustment. Since the shoes can be easily removed when water is applied, there is no problem with the boiling time or restoring time of the short shoes + ILZ.

以り姿１−る番こ本発明は、原料粉を水で練り長い棒状
に成形したの１〕、澱粉をα１しさせ又はα１ヒさせず
に乾燥した姻に、その表面から内部に向っ適宜深さの切
込みを、麺の長手方向に沿って少なくとも１条設けて成
るもので、乾めん又は即席めん等の乾燥したーのゆで時
間又は復元時間を短編イｂできる一方、ゆで時間又は復
元時間を増大することなく、−を生めんのように太くす
ることができる効果を有する。Appearance 1-1 The present invention consists of kneading raw material powder with water and forming it into a long rod shape.1) After drying the starch to α1 or without α1, the starch is dried from the surface to the inside as appropriate. At least one deep cut is provided along the longitudinal direction of the noodles, which shortens the boiling time or restoring time of dried noodles such as dry noodles or instant noodles, while shortening the boiling time or restoring time. It has the effect of making it as thick as a raw noodle without increasing the size.

【図面の簡単な説明】[Brief explanation of drawings]

図面は本発明の実施例をボし、第１図は正面図、第２図
は第１図の１−１線拡大横断曲図、第３図及び第４図は
切込みが溝条である他の実施例を不す拡大横断面図、第
５図、第６図、第７図及び第８図は切込みが切線である
他の実施例をボす拡大横断曲回である。The drawings show an embodiment of the present invention, and FIG. 1 is a front view, FIG. 2 is an enlarged cross-sectional view taken along the line 1-1 in FIG. 1, and FIGS. FIGS. 5, 6, 7 and 8 are enlarged transverse curvatures that exclude the other embodiments in which the cuts are tangential lines.

Claims (1)

【特許請求の範囲】[Claims] （１）、原料粉を水で練り長い棒状に成形したのち、澱
粉をａｌｂさせ又はα１しさせずに乾燥したーには、そ
の表向から内部に向う適宜深さの切込みを、麺の長手方
向に沿って少なくとも１条設けて成る乾燥した糊。(1) After kneading the raw material flour with water and forming it into a long rod shape, and then drying the starch without alb or α1, cut a cut of an appropriate depth from the surface toward the inside along the length of the noodle. Dry glue consisting of at least one strip along the direction.