JPS59213373A - Kneading of noodle ingredient, etc. and kneading device - Google Patents
Kneading of noodle ingredient, etc. and kneading deviceInfo
- Publication number
- JPS59213373A JPS59213373A JP58088291A JP8829183A JPS59213373A JP S59213373 A JPS59213373 A JP S59213373A JP 58088291 A JP58088291 A JP 58088291A JP 8829183 A JP8829183 A JP 8829183A JP S59213373 A JPS59213373 A JP S59213373A
- Authority
- JP
- Japan
- Prior art keywords
- kneading
- mixer
- water
- flour
- noodle
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/006—Methods
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
本発明は麺生地等の混練方法及び混練装置に関するもの
である。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for kneading noodle dough and a kneading device.
鉗を製造するためには混練−熟成−展延の工程をふまな
ければならないが、このうち最初の混練工程がすの性質
をある程度決定することになる。即ち、混練工程におけ
る生地温度の上昇度合、空気含有量の多寡等が麺の性質
を決める大きな要素となり、それによって食感の良否も
ある程度決定されてしまう。従ってこの段階に台ける温
度コントロール並びに空気抜去を十分に行うことが、極
めて良質な麺生地を得るのに有効であり、また、後続工
程の一部を省略することも可能となると考えられる。更
に、適度にコシが強くて歯応えのある美味な麺を製造す
るための不可欠な要素として、４０％以上の多加水とす
ることがあげられるが、このような多加水部を機械的に
製造することは極めて困Ｈ視されている。それは多加水
のために麺生地かへりつき、また、生地が脆弱となる等
の理由による。この問題も、混練工程において工夫を凝
らすことによって解決しうると考えられる。In order to manufacture a porcelain, it is necessary to go through the steps of kneading, ripening, and spreading, and among these, the first kneading step determines the properties of the porcelain to some extent. That is, the degree of rise in the temperature of the dough during the kneading process, the amount of air content, etc. are major factors that determine the properties of the noodles, which also determine to some extent the quality of the texture. Therefore, it is believed that sufficient temperature control and air removal at this stage is effective in obtaining extremely high quality noodle dough, and also makes it possible to omit some of the subsequent steps. Furthermore, adding more than 40% of water is an essential element for producing delicious noodles that are moderately chewy and chewy, but such a high water content cannot be produced mechanically. This is considered extremely embarrassing. This is because the noodle dough becomes sticky due to the addition of a large amount of water, and the dough becomes brittle. It is thought that this problem can also be solved by putting some effort into the kneading process.
本発明は上記多加水麺を含め、熟成、展延前の混練の段
階において特殊処理を施すことにより、結果的に空気含
有量が少なくて容出量も少なく、適度にコシが強くて歯
応えのある極めて。The present invention, including the above-mentioned highly hydrated noodles, undergoes special treatment at the kneading stage before ripening and spreading, resulting in a low air content and low volume, and a moderately firm and chewy texture. To some extent.
央味な麺類を得るための鵠生地等の混練方法及び混練装
置を提供することを目的とするものである。The object of the present invention is to provide a method and a kneading device for kneading goose dough, etc., to obtain noodles with a mild flavor.
本発明の第１は、減用下において混練する、ことを特徴
とするり生地等の混練方法であり、本発明の第２は、上
記第１の発明を実施するための装置であって、粉、水等
の供給口と麺生地等の出口とを有していて、」−記両１
」か閉鎖している間は密封状態を保持するミキサーを設
の、該ミキサーに真空ポンプを配備してなるものである
。図面はその実施例を示すものであって、図中１は横型
のミキサー、２はミキサー１を密封するだめの密封蓋、
３はミキサー１内に配備した攪拌軸で、気密性を自する
軸受４．５によって軸支する。６ば攪拌軸３を回転駆動
するだめのモーターである。７はミキサー１内を減圧す
るための真空ポンプ、８は真空度を調整するための圧力
調整バルブ、９は真空度を視認するための真空計である
。１０はミキサー１内の温度をコントロールするための
ジャケットで、必要に応して設置し、ミキサ−１を部分
的にないし全体的に被覆する。The first aspect of the present invention is a method for kneading dough, etc., characterized by kneading under reduced usage conditions, and the second aspect of the present invention is an apparatus for carrying out the first aspect, comprising: It has a supply inlet for flour, water, etc., and an outlet for noodle dough, etc.''-Record 1
The system is equipped with a mixer that maintains a sealed state while the tank is closed, and the mixer is equipped with a vacuum pump. The drawing shows an example of the embodiment, and in the drawing, 1 is a horizontal mixer, 2 is a sealing lid for sealing the mixer 1,
Reference numeral 3 denotes a stirring shaft disposed within the mixer 1, which is supported by an airtight bearing 4.5. 6 is a motor that drives the stirring shaft 3 to rotate. 7 is a vacuum pump for reducing the pressure inside the mixer 1, 8 is a pressure adjustment valve for adjusting the degree of vacuum, and 9 is a vacuum gauge for visually checking the degree of vacuum. Reference numeral 10 denotes a jacket for controlling the temperature inside the mixer 1, which is installed as necessary to partially or completely cover the mixer 1.
本発明に係る装置においては、ミキサー１内に所要量の
粉と水（５０％前後の多加水とすることも可能）とを投
入した後密封蓋２で密閉し、モーター６によって攪拌軸
３を回転させて混練することになるが、その際真空ポン
プ７を作動させてミキサー１内を減圧する。その際の真
空度は、例えば、４００〜７００關Ｈｇの範囲で生地に
合わせて、適宜設定する。圧力の微調整は圧力調整バル
ブ８によって行い、また、真空計９によって真空度を視
認する。更に、ジャケット１０を設置したときは、これ
によってミキサー１内の温度コン１〜ロールをする。か
くしてミキサー内を減圧１゛るごとによって、次のよう
な作用効果を期待できる。In the apparatus according to the present invention, after the required amount of powder and water (it is also possible to add more than 50% water) into the mixer 1, the mixer 1 is sealed with a sealing lid 2, and the stirring shaft 3 is turned on by the motor 6. The mixture is rotated and kneaded, and at this time the vacuum pump 7 is operated to reduce the pressure inside the mixer 1. The degree of vacuum at that time is appropriately set, for example, in the range of 400 to 700 Hg depending on the fabric. Fine adjustment of the pressure is performed using a pressure adjustment valve 8, and the degree of vacuum is visually checked using a vacuum gauge 9. Further, when the jacket 10 is installed, the temperature inside the mixer 1 is controlled by this. In this way, the following effects can be expected by reducing the pressure inside the mixer by 1 degree.
（１）生地温度の上昇を防止することができる。(1) A rise in dough temperature can be prevented.
真空下においては気化熱を奪われ易くなり、生地温度の
上昇を防止できる。また、場合によっては生地渚、度を
低下させることもできる（２）多加水麺の場合にも発熱
を抑制できる。In a vacuum, the heat of vaporization is easily removed, and it is possible to prevent the temperature of the dough from rising. In addition, depending on the case, the strength of the dough can be lowered. (2) Heat generation can also be suppressed in the case of highly water-added noodles.
多加水の場合は、殊に緩慢に混練することが麺質をよく
する上で必要となる。したがって、本発明は多加水の場
合により好適であり、また、適度に水分コントロールが
なされるので生地に・＼トつきがな（、後処理も楽にな
る（３）生地の空気含有量を低減することができる。
４混練の後の熟成の効果の一つとじ＝Ｃ生地の組織
内に水分移行を十分に行わしめることが挙りられる。こ
のように、組織内に水分を浸透させることにょっ゛Ｃ脱
気を行う訳である。When adding a large amount of water, slow kneading is especially necessary to improve the quality of the noodles. Therefore, the present invention is more suitable for cases where a large amount of water is added, and since the moisture is controlled appropriately, there is no stickiness to the dough (and post-processing is also easier) (3) The air content of the dough is reduced. be able to.
4. One of the effects of ripening after kneading is that it allows sufficient moisture to migrate into the structure of the C dough. In this way, C deaeration is performed to allow moisture to penetrate into the tissue.
したがって、混練時に減圧ずれは、熟成工程を省略ない
し短縮することが可能となる。Therefore, the difference in pressure during kneading makes it possible to omit or shorten the ripening step.
（４）溶出量か少ない。(4) The amount of elution is small.
本発明によった場合クルテン形成がスムースに行われ、
締まった製品が得られるので麺を茹でる際の溶出量が少
ない。According to the present invention, kurten formation is carried out smoothly,
Since a firm product is obtained, the amount of elution when boiling the noodles is small.
（５）攪拌中生地が大きな団粒状となりにくい。(5) The dough is less likely to form large lumps during stirring.
従来の方法によった場合、長時間（Ｗ拌を続＆）るうぢ
に生地が発熱を伴って次第に大きな団粒状となり易く、
粉と水のそれ以−にの均質な分散を妨げることになるか
、本発明によった場合はそのようなことはない。When using the conventional method, over a long period of time (continuing stirring), the dough tends to generate heat and gradually become like large aggregates.
This may impede further homogeneous dispersion of the powder and water, but this does not occur in the case of the present invention.
本発明は上述した通りであって、麺類の食感を向上させ
る上で最適な混練作業を行うことができる大変に有用な
ものである。The present invention is as described above, and is very useful in that it can perform an optimal kneading operation for improving the texture of noodles.
図面は本発明に係る混練装置の構成を示す図である。
符号の説明
１− ミキサー、２−密封蓋、３−攪拌軸、４．５−軸
受、６＝−モーター、７−真空ポンプ、８−圧力調整バ
ルブ、９−真空計、１ｏ−シャヶノトThe drawing is a diagram showing the configuration of a kneading device according to the present invention. Explanation of symbols 1-mixer, 2-sealing lid, 3-stirring shaft, 4.5-bearing, 6=-motor, 7-vacuum pump, 8-pressure adjustment valve, 9-vacuum gauge, 1o-shaganoto
Claims (3)
Ｆ地等の混練方法。(1) Noodle AI characterized by kneading under reduced pressure
Kneading method for F base, etc.
て、上記両口が閉鎖している間は密封状態を保持するミ
キサーを設け、該ミキサーに真空ポンプを配備してなる
麺生地等の混練装置。(2) A mixer is provided that has a supply port for flour, water, etc. and an outlet for noodle dough, etc., and maintains a sealed state while both ports are closed, and a vacuum pump is provided in the mixer. Kneading equipment for noodle dough, etc.
コール用ジヤケツトで覆った特許請求の範囲第２項記載
の麺生地等の混練装置。(3) Temperature control 1 for parts or the entire mixer.
A kneading device for noodle dough, etc., according to claim 2, which is covered with a coal jacket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58088291A JPS59213373A (en) | 1983-05-19 | 1983-05-19 | Kneading of noodle ingredient, etc. and kneading device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58088291A JPS59213373A (en) | 1983-05-19 | 1983-05-19 | Kneading of noodle ingredient, etc. and kneading device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS59213373A true JPS59213373A (en) | 1984-12-03 |
Family
ID=13938801
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58088291A Pending JPS59213373A (en) | 1983-05-19 | 1983-05-19 | Kneading of noodle ingredient, etc. and kneading device |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59213373A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03236755A (en) * | 1990-02-14 | 1991-10-22 | Toyo Suisan Kaisha Ltd | Production of instant noodle |
| EP1642503A2 (en) * | 2004-10-04 | 2006-04-05 | Storci s.r.l. | Vacuum dough rolling apparatus |
| US7514112B2 (en) * | 2001-10-19 | 2009-04-07 | Vmi | Vacuum kneading method with the introduction of oxygen and the device used to carry out said method |
| CN104519745A (en) * | 2012-08-22 | 2015-04-15 | 日清富滋株式会社 | Extrusion noodle-making machine and extruded noodle ribbon |
| JP2016042797A (en) * | 2014-08-20 | 2016-04-04 | 不二精機株式会社 | Vacuum extrusion apparatus for food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5528459B2 (en) * | 1972-10-16 | 1980-07-28 | ||
| JPS5851859A (en) * | 1981-08-12 | 1983-03-26 | Shimadaya Honten:Kk | Preparation of frozen noodle |
| JPS58190362A (en) * | 1982-04-30 | 1983-11-07 | 株式会社 島田屋本店 | Method for preparation and quality preservation of noodle |
| JPS592666A (en) * | 1982-06-28 | 1984-01-09 | Toyo Suisan Kk | Preparation of dough for noodle similar to handmade noodle |
-
1983
- 1983-05-19 JP JP58088291A patent/JPS59213373A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5528459B2 (en) * | 1972-10-16 | 1980-07-28 | ||
| JPS5851859A (en) * | 1981-08-12 | 1983-03-26 | Shimadaya Honten:Kk | Preparation of frozen noodle |
| JPS58190362A (en) * | 1982-04-30 | 1983-11-07 | 株式会社 島田屋本店 | Method for preparation and quality preservation of noodle |
| JPS592666A (en) * | 1982-06-28 | 1984-01-09 | Toyo Suisan Kk | Preparation of dough for noodle similar to handmade noodle |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03236755A (en) * | 1990-02-14 | 1991-10-22 | Toyo Suisan Kaisha Ltd | Production of instant noodle |
| US7514112B2 (en) * | 2001-10-19 | 2009-04-07 | Vmi | Vacuum kneading method with the introduction of oxygen and the device used to carry out said method |
| EP1642503A2 (en) * | 2004-10-04 | 2006-04-05 | Storci s.r.l. | Vacuum dough rolling apparatus |
| EP1642503A3 (en) * | 2004-10-04 | 2010-09-29 | Storci S.p.A. | Vacuum dough rolling apparatus |
| CN104519745A (en) * | 2012-08-22 | 2015-04-15 | 日清富滋株式会社 | Extrusion noodle-making machine and extruded noodle ribbon |
| JP2016042797A (en) * | 2014-08-20 | 2016-04-04 | 不二精機株式会社 | Vacuum extrusion apparatus for food |
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