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Method for producing instant noodles

A manufacturing method and noodle technology, which is applied in food preparation, food shearing, food drying, etc., can solve the problems that have not been proposed, and the configuration place of scraper parts is complicated, etc., and achieve the effect of suppressing the generation of longitudinal waves

Inactive Publication Date: 2014-07-16
SANYO FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

On the other hand, in a large number of production lines, it is generally necessary to arrange the noodles (that is, install a "partition" for the arrangement on the noodle cutter device), but the cutter device of this patent document 2 has the following disadvantages: Problem: Since the placement of the scraper parts of the cutter unit is complicated, it is difficult to perform the above-mentioned "sorting" compared to usual
[0012] As mentioned above, instead of the conventional "rolled noodles" (that is, noodles with strong longitudinal waves), it is possible to more stably (that is, with higher reliability) produce the noodles that have been desired in recent years due to consumers' "orthodox" preferences. The manufacturing method of "approximately straight" noodles that is being enhanced has not yet been proposed as a practical method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0188] 950g of wheat flour (ASW, 9.5% protein) and 50g of potato starch were used as the raw material for kneading and rolling with kneading water in which 3g of sodium carbonate and 10g of salt were dissolved in 350ml of water. , noodles with a thickness of 1.30mm, the cutter roller (37mm in diameter) rotates at 200 rpm, the scraper width is 35mm, and the airflow supply parts are two Φ10mm (1mm holes, 10mm apart, 15-degree zigzag, refer to Figure 4 (a) and (b) refer to), and the air is blown to the noodles at the air pressure of 0.1MPa on the upper side and 0.08MPa on the lower side. The speed of the corrugated conveyor belt was set to 4.5m / min, and random noodle bundles were obtained.

[0189] Next, after this noodle bundle was continuously steamed, 30 ml of fresh water was sprayed on the noodles per meal (100 g of steamed noodles), and the noodles cut with the weight of 115 g of the sprayed noodles were put into a basket. By means of frying and drying, fry at an oil tempe...

Embodiment 2

[0191] With respect to wheat flour 950g (ASW, protein 9.5%), the powder raw material of potato starch 50g, with the kneading water that sodium carbonate 3g, salt 10g are dissolved in the water of 320ml, carry out kneading and rolling, set the cutter to be No. 16 circle, For noodles with a surface thickness of 1.40mm, the cutter roller (37mm in diameter) rotates at 200 rpm, the scraper width is 35mm, and the airflow supply part is two Φ10mm ((the "upper side" of the airflow supply part: 1mm hole, the spacing is 10mm) , straight type; "lower side" of the air supply part: 1mm hole, 8mm pitch, straight type), refer to Figure 5 (a) and (b))), and the air is blown to the noodles with the air pressure of 0.1MPa on the upper side and 0.08MPa on the lower side. The speed of the corrugated conveyor belt was set to 4.5m / min, and random noodle bundles were obtained.

[0192] Then, after the noodle bundles are continuously steamed, spray 30 ml of fresh water on each meal (100 g of steame...

Embodiment 3

[0194] With respect to the flour raw material of 950g of wheat flour (ASW, protein 9.5%), potato starch 50g, with the kneading water that sodium carbonate 3g, salt 10g are dissolved in the water of 320ml, carry out kneading and rolling, set the cutter to be No. 16 circle, For noodles with a thickness of 1.40mm, the cutter roller (37mm in diameter) rotates at 200 rpm, the scraper width is 35mm, and the airflow supply parts are three Φ10mm (1mm holes, 10mm apart, straight line type, refer to Figure 8 ), and the two air pressures on the upper side are 0.1MPa, and the lower side is 0.08MPa, and the air is blown out of the noodles. The speed of the corrugated conveyor belt was set to 4.5m / min, and random noodle bundles were obtained.

[0195] Next, after this noodle bundle was steamed continuously, 30 ml of fresh water was sprayed on the noodles per meal (100 g of steamed noodles), and the noodles cut into a weight of 115 g of the sprayed noodles were put into a basket. By frying...

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Abstract

Provided is a method which, even if used in a mass production line, can consistently produce substantially straight noodles which do not have a significantly waved shape in the longitudinal direction thereof. A method for producing noodles by cutting a noodle sheet into noodle shapes using a rotary cutting device including at least a pair of cutting rollers, scraping members, and an air current supply means including air current supply members. A noodle sheet is passed between the cutting rollers to cut the noodle sheet into noodle shapes, the noodles are scraped from the cutting rollers by the scraping members and are separated into upper and lower noodle bundles, and an air current is supplied to the cut noodles from the air current supply means.

Description

technical field [0001] The present invention relates to a method for producing "roughly straight" instant noodles in which "longitudinal waves" are suppressed as much as possible. In more detail, this invention relates to the manufacturing method of the instant noodle which can easily obtain the instant noodle which the waviness in the noodle is suppressed as much as possible when eating, and the unraveling when eating is good. Background technique [0002] In recent years, for instant noodles, it has become popular for consumers to prefer "orthodox" in their daily life. For example, in instant noodles, not only convenience, consumers also strictly demand unprecedented orthodox taste and unprecedented orthodox appearance. In order to meet the various demands of such consumers in recent years, various companies compete fiercely and innovate the technology of instant noodles. [0003] Generally, as a method of producing instant noodles, wheat flour and various starches are u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/16A23L1/162A23L7/109A23L7/113
CPCA23L7/113A23L7/109A21C5/003A23V2002/00A23V2300/10A23V2300/31A23V2300/41
Inventor 永山嘉昭
Owner SANYO FOODS CO LTD
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