Method for producing dough of noodles and the like

Abstract

To solve the problem in which water should be added to the whole mixture of wheat flour or buckwheat flour all at once in producing dough of noodles and the like since when work is done slowly, unevenness occurs in dissolution and change of ingredients when water is added, and work stagnates, expands and increases to solve the unevenness, work time prolongs, taste is reduced, and lack of water makes the situation even more serious.SOLUTION: In a method for producing dough of noodles and the like, all work for kneading by instantaneous water addition and dispersion by a tub and a pair of disposable chopsticks, instant stirring and crimping is eliminated, and a shape of a seed structure tissue within dough is preserved.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a method for producing dough for noodles or the like, characterized by the preservation of the shape of the seed structure tissue within the dough, by eliminating the need for kneading work by instantaneous addition and dispersion of water using a basin and a stick such as a pair of disposable chopsticks, and by momentary stirring and pressing. [Background technology]

[0002] Udon and soba are traditional and important pillars of our country's food culture. [Non-patent literature]

[0003] [Non-Patent Document 1] "New Edition of the Noodle Book" by Oda Monta, Food Industry Newspaper Co., Ltd., 2003

[0004] [Non-patent document 2] "The Technique of Handmade Soba" by Yasuo Katakura, Asahiya Publishing, 2004

[0005] [Non-patent document 3] "Juuwari Soba that Anyone Can Make" by Hirohiro Okubo, Rural Culture Association, 2003

[0006] [Non-patent document 4] "Handmade Udon Noodles Anyone Can Make" by Hirohiro Okubo, Rural Culture Association, 2004 Summary of the Invention [Problem to be solved by the invention]

[0007] Making udon noodles at home has declined due to economic growth and changes in lifestyle, etc. In Japan, rice and wheat are the staple foods, and as shown in the above document, the custom of making noodles from wheat in each household and eating them has long been a tradition that has supported the lives and health of the people. Considering this, it is only natural to hope that the emergence of new technology will eliminate many of the issues and bring about a new era of wheat-based foods by adding miscellaneous grains.

[0008] While soba noodles can be made in about 15 minutes to make 500g servings for six people, hand-made udon noodles usually take at least one to two hours. Unlike soba noodles, udon noodles are physically demanding work because the dough contains gluten, and require space, strength, time, and skill to knead, knead, stomp, and let it rest.

[0009] If making udon noodles could be done as easily as making soba noodles, and if a new method of making noodles with appealing new characteristics were to emerge, the custom of making noodles could be revived and restored. In today's world, where the food system is said to be collapsing, there is a long-awaited revival of opportunities to make noodles at home. [Means for solving the problem]

[0010] This method for producing dough for noodles etc. is characterized by the preservation of the shape of the seed structure tissue in the dough by eliminating the kneading work by instantaneous addition and dispersion of water using a basin and a stick such as a pair of disposable chopsticks, and by stirring and pressing the dough at intervals.

[0011] This method for producing dough for udon noodles or the like is characterized by the preservation of the shape of the seed structure tissue in the dough by eliminating the kneading work entirely through instantaneous addition and dispersion of water using a basin and a stick such as a pair of disposable chopsticks, and by momentary stirring and pressing.

[0012] This method for producing buckwheat dough is characterized by the preservation of the shape of the seed structure tissue in the dough by eliminating the kneading work by instantaneous addition and dispersion of water using a basin and a stick such as a pair of disposable chopsticks, and by momentary stirring and pressing. [Effects of the Invention]

[0013] The present invention achieves pressureless hydration (hydration with almost no pressure) by continuously and uninterruptedly performing instantaneous hydration and dispersion and minute stirring. The instantaneous process allows for "uniform hydration and dispersion," while the constant shaking and stirring of the entire dough allows for "uniform hydration and penetration." This combination achieves "instant compression," significantly reducing the load on dough such as noodles, achieving firmness derived from the tissue cells of the grain and a harmonious, original flavor.

[0014] The dough obtained in this way is soft and does not need to be kneaded, stomped, or rested. The steps required to make the dough are "shaking the dough in the tub," "scratching the dough with a stick," and "pressing the dough with your wrist," which can be shortened to "shaking, scratching, and pressing," and there is no trace of the physically demanding steps of kneading, stomping, and resting.

[0015] Using a flat-bottomed tub and a stick such as a pair of disposable chopsticks, everyone from children to the elderly can enjoy the process while striving for the highest quality. It produces a dough that is easy to work with without losing the flavor of the ingredients.

[0016] Gluten is a tasteless, odorless protein that forms a mesh-like structure immediately after adding water to wheat flour. However, when the dough is kneaded, the initial mesh-like structure changes to a film-like structure. In conventional udon noodle making, this film-like gluten covers the entire dough, inhibiting the taste of the wheat flour and significantly impairing its flavor. Therefore, the taste of the noodle dough obtained by the "shaking, scratching, and pressing" method of the present invention surpasses that of conventional methods.

[0017] The effect of instantly dispersing a large amount of water throughout the noodles and stirring and pressing them together in an instant is also seen in shortening the boiling time and improving the taste. For 4mm square udon noodles, the boiling time is reduced to about 3 minutes, about a quarter of the previous time. For 2mm square noodles, the boiling time is about 30 seconds, the same as for fresh soba noodles. As is clear from the effectiveness of boiling disinfection in killing various pathogens, cooking by boiling in hot water is fatal to nutrients that are sensitive to heat, such as food enzymes and various vitamins, so shortening the boiling time has a significant effect on preserving the taste.

[0018] The dough made by this method can be made by adding various grain flours, such as barnyard millet, foxtail millet, buckwheat, barley, rye, and rice, to wheat flour at a ratio of about 50% or more, making it the basis for many different doughs. Furthermore, the rich flavor of each grain flour can be enjoyed. This is supported by the maintenance of the network structure, which is the initial structure of gluten formed immediately after adding water to wheat flour.

[0019] The dough is soft and can be used for a wide range of purposes, including udon, fresh pasta, pizza dough, wontons, and gyoza wrappers.

[0020] The noodle strands of the present invention, such as udon, can be boiled, cooled in cold water, and then fried in olive oil or the like for about 90 seconds to produce fresh pasta with excellent flavor. This is due to the unique properties of the noodle strands, as well as the fact that the mesh structure of the gluten easily draws oil into the inside of the noodle strands, allowing the oil to be well entangled in the noodle bands, resulting in a rich flavor.

[0021] The instantaneous addition and dispersion of water, as well as the instantaneous stirring and pressing using a stick such as a pair of disposable chopsticks, minimizes the soiling of hands and fingers and allows tools to be quickly cleaned. [Brief explanation of the drawings]

[0022] [Figure 1] This is a diagram showing a tub used in the method for producing dough such as noodles of the present invention, in which the tub is rotated by grasping the left and right edges.

[0023] [Figure 2] This is a diagram showing the rod used in the method for producing dough for noodles or the like of the present invention, in which the rod is laid down and the dough is instantly scraped up.

[0024] [Figure 3] This is a diagram showing the rod used in the method for producing dough for noodles or the like of the present invention, with the rod held vertically to stir the dough.

[0025] [Figure 4] This is a diagram showing the technique used in the method for producing dough for noodles, etc. of the present invention, in which the dough is united using the bottom of the right palm.

[0026] [Figure 5] This is a diagram showing the rod used in the method of manufacturing dough for noodles, etc. of the present invention, where the tip of the rod is laid down and used to scoop up and scrape down the dough. DETAILED DESCRIPTION OF THE INVENTION

[0027] No special equipment is required; it can be done using an electronic scale, a basin, a stick such as a pair of disposable chopsticks, and a spatula. [Example]

[0028] At 20°C, the water content of handmade udon is said to be around 43%, but this is too hard, so in order to improve work efficiency, the water content was increased to around 54%, based on the case of soba noodles. If the noodles were kneaded, the viscosity would increase and it would be impossible to obtain noodle strands. Therefore, the devised method was to "increase the water content but not knead it further."

[0029] Gluten is produced when two proteins, gliadin (a granular protein that becomes viscous when hydrated) and glutenin (a string-like protein that unfolds and becomes elastic when hydrated), bind together via water molecules. Even if gluten production is promoted by increasing the amount of water added, by avoiding kneading, the excessive activity of gliadin, the sticky protein, can be suppressed, making it possible to make noodles.

[0030] Since the goal was to complete the hydration without kneading, a method was needed to add and distribute the water throughout the dough all at once, and after various attempts, the method was adopted: a flat-bottomed basin and a stick such as a pair of disposable chopsticks. The water is added all at once when the hydration rate is about 54%, and the stick is used to stir the dough. The dough is then briefly stirred to distribute and penetrate the dough. The dough is then pressed together with the wrist to form a unified dough.

[0031] Instead of using a mortar-shaped kneading bowl, use a flat-bottomed basin. When mixing the flour and water, avoid touching the dough directly with your hands and use a rolling pin. Place the flour in the basin, smooth it out, and add water in a swirling motion. Shake the basin with both hands (Figure 1). While rotating the basin toward you 60 degrees at a time with your left hand, use your right hand to hold the rolling pin horizontally and stir upwards against the rotation (Figure 2). Quickly disperse the water throughout (up to 30 seconds). Next, hold the rolling pin vertically and stir the basin in a circular motion (Figure 3). Stir quickly at first, then gradually slow down (for about 2 minutes). Once the dough has been thoroughly mixed and the air has been removed, and it has formed into small clumps of various sizes, use a spatula to gather it in the center of the basin. While rotating the basin 30 degrees at a time with your left hand, use your right wrist to gradually press down the entire dough (Figure 4). From this point on, the process of forming the noodle sheet follows the usual soba noodle-making procedure (as the dough is soft, like in traditional soba noodle making).

[0032] The mechanism by which dough is formed by adding water to various grain flours is as follows: (1) Because grain seeds have a great affinity for water, the grain flour particles adhere to each other via the water, (2) the air present in the gaps between the adhered grain flour particles becomes spherical bubbles due to the surface tension of the water, and the bubbles then repeatedly bond together due to the same surface tension of the water, and (3) the bubbles that grow in size through repeated bonding do not remain within the dough, leaving only the gaps between the granules, and the dough can easily be united by simply pressing them together.

[0033] If the amount of water (hydration rate) is appropriate, the grain flour will adhere to each other through the mediation of water molecules due to the affinity between grain seeds and water, and then air bubbles will be generated and bonded due to the surface tension of the water, and they will become one with a slight pressure. Whether or not the dough will exhibit a certain elasticity depends on the presence of gluten or the presence or absence of mucilage derived from water-soluble proteins and water-soluble carbohydrates.

[0034] When adding water, if it takes time to mix the flour and water, uneven changes in the flour due to the addition of water will occur in areas with a lot of water and areas with less water. Additional time must be spent to eliminate these unevenness, but the effects of these unevenness cannot be overcome, and the dough will lose its original flavor. The important thing in the hydration process is how to instantly and evenly distribute the water throughout the flour and other ingredients to avoid placing unnecessary strain on the dough.

[0035] If the flour and water are in separate containers, there is almost no resistance when you stir them with a stick. Therefore, as soon as the water begins to penetrate the flour, you can repeatedly scatter the water globs all over the flour, which is a very easy operation for about 30 seconds after adding water, and during that time you can evenly distribute the water throughout the flour (added and dispersed).

[0036] Use a basin with a flat bottom. Shake the basin. Rotate the basin counterclockwise, opposite the movement of the chopsticks placed flat. Rotate vigorously with a stick standing upright. Intersperse shaking of the basin as needed. Using these techniques, if 50% water is added to 1 kg of flour, the water mixing will be completed in about 2 minutes, yielding 1.5 kg of dough. After that, 12 servings of noodle strips will be made in about 10 minutes, including rolling and cutting. For 750 g of 100% buckwheat soba, the water mixing will be completed in about 3 minutes (up to 30 seconds of adding and dispersing the water, 2 minutes of stirring, and 30 seconds of pressing), and the dough will be obtained.

[0037] If we compare food taste to a rainbow, it is beautiful because it has seven colors, but if all seven colors are mixed together it becomes white light, and if paint is mixed it becomes black. Similarly, if something is kneaded and made cloudy, it loses its rich flavor. It is a well-known example that when you grate an apple or pear, the taste is so different that it tastes like two different things compared to when you bite into it as is.

[0038] Cooked white rice is a grain food, and naturally the seed structure is intact. The pleasant taste is lost if the white rice is kneaded. No one eats cooked rice by kneading it. Also, it is roasted sesame seeds, not ground sesame seeds, that enhance the flavor of freshly cooked rice.

[0039] The same goes for kamaboko and minced meat. There are cases where it is made into surimi and cases where it is not, and if it is made into surimi, it needs to be seasoned separately. The traditional method of adding water to grain flour and kneading it puts a lot of stress on the ingredients, and in terms of taste, the range of flavors is greatly narrowed.

[0040] The act of adding water to wheat flour or buckwheat flour and kneading it requires careful consideration of how much of its original flavor is lost. The diverse flavors become cloudy and disappear, and a bias toward specific flavors results, moving away from synergistic effects, which is a cause for concern. By resolving these issues, we propose a new, simple, and effortless method for producing dough for noodles and other foods, and advocate a new foundation for dietary life.

[0041] When wheat is milled, it becomes flour particles. When these flour particles are hydrated, water-soluble proteins and water-soluble carbohydrates dissolve as the water penetrates, but other seed tissues and other insoluble components absorb water, but the particle shape remains intact (the formation of a network of gluten in wheat flour after hydration is a special example). This state creates an exceptional texture, chewiness, mouthfeel, aroma, richness, and sweetness, like a rainbow of colors. Therefore, dough that is made without destroying the seed tissue of the grain particles in the dough through strong kneading or other processes, and that preserves the structure (shape) of the flour particles as much as possible, is called "grain seed structure, tissue, and shape-preserving hydration dough," or "seed tissue, shape-preserving hydration dough" for short.

[0042] When forming a hydrated dough that preserves the shape of the seed tissue, care must be taken to avoid applying excessive pressure to even water-soluble ingredients. In order to preserve the structure (shape) of the grain particles, care must be taken to ensure that even water-soluble ingredients remain in the position where they absorbed moisture. In other words, the process is complete when the moisture is distributed to each grain flour particle and the air is removed.

[0043] Numerical details of the working example are as follows: 500g of flour is placed in a tub measuring 40cm in diameter, 14cm in height, and 30cm in bottom diameter. At a temperature of 20°C, the water content is 54%. Pour water in a swirling motion. (1) Grab the left and right edges of the tub with both hands and shake it in three small, quick circles (Figure 1). (2) While rotating the tub toward you 60 degrees each time with your left hand, lay the stick held in your right hand flat and vigorously scrape the dough toward the back 10 times (Figure 2), then shake the tub in three small, quick circles (do this for a total of 30 seconds in four sets). (3) While supporting the tub with your left hand, hold the stick held in your right hand vertically and draw 30cm circles 10 times (Figure 3), shaking it in three small, quick circles (do this for a total of about 2 minutes in four sets). (4) The dough is ready when it is moist, has lost all its air, and has formed lumps. Use a spatula to gather the dough in the center of the basin, then use your left hand to turn the ball toward you 30 degrees at a time while using your right wrist to press down the front part of the dough one by one (Figure 4) to unite the dough and finish the process.

[0044] If the dough does not form crumbs, add additional water in 5cc (1%) increments and continue with the procedure in the previous paragraph (3). Since the dough is not kneaded, adding more water is not a problem. Also, if the dough has been hydrated too much, you can add an appropriate amount of flour.

[0045] When making soba noodles such as 100% buckwheat noodles, the crumbly dough tends to escape from the stick due to a lack or lack of gluten formation. Therefore, the dough is transferred to a 30cm diameter basin and stirred, and the tip of the stick is rotated vertically to scrape down the dough (Figure 5).

[0046] In the production of dough using wheat flour or buckwheat flour, the particles of wheat flour or the like are brought into close contact with each other via water molecules due to the affinity between the seeds and water, the air between the particles of wheat flour or the like is turned into bubbles by the surface tension of water, and the particles are bonded together, and further, a simple pressing operation is added, thereby obtaining a dough that is thoroughly improved in workability thereafter and maintains its taste.

[0047] Kneading is necessary due to insufficient water content. However, even if the water content is appropriate, if the mixing procedure is incorrect, unevenness such as uneven viscosity will occur, making dough production difficult and resulting in failure.

[0048] The reason for using a stick to stir the dough is that the rough surface of the wood creates a moderate amount of friction with the wheat and other dough, allowing the movement of the stick to be transmitted widely across the dough without slipping.

[0049] The effect of shaking the dough in the tub is to cause the large water masses inside the dough to collapse under their own weight, and to sprinkle the dry dough over the collapsed water masses. Also, in the case of clumps that have absorbed enough water, the moisture level becomes even, so the dry dough is constantly being sprinkled over them from the outside.

[0050] The flour is spread thinly in a flat-bottomed tub, water is added in a swirling motion, the mixture is shaken, and then the flour is vigorously stirred up towards the back of the tub with a horizontal stick. This is a method of instantly and evenly dispersing the water into all the flour in the tub, and it results in a dough that does not require kneading.

[0051] The effect of stirring the crumbly dough in a tub with a stick in a circular motion is to shock the large and small dough lumps that contain a lot of water, and the pressure changes caused by this shock promote the creation and bonding of air bubbles within the lumps, causing them to seep out. Therefore, it also serves the purpose of constantly covering the dough with dry dough from the outside.

[0052] Grain flour adheres to the grains through the moisture from the added water, due to the adhesive force resulting from the affinity between grain seeds and water. If the amount of water added is appropriate, the water fills the spaces between the particles, and the air that was present between the particles turns into bubbles, repeatedly bonding together and escaping from the dough. This is induced by three methods: "shaking the dough in the tub," "scraping the dough with a stick," and "pressing the dough with your wrist."

[0053] Whether dough such as noodles has elasticity and viscosity and can be processed depends on the presence of gluten or the presence of mucilage substances such as water-soluble proteins and water-soluble carbohydrates. When wheat flour is used, the dough is obtained mainly through the power of gluten. When wheat flour is not used, such as in 100% soba, the adhesive power of the water-soluble proteins and water-soluble carbohydrates in buckwheat flour is used.

[0054] Temperature and water content guideline For wheat flour A (standard type) 05℃⇒60% 10℃⇒58% 15℃⇒56% 20℃⇒54% 25℃⇒52% 30℃⇒50% Temperature and water content guideline for wheat flour B (time-saving type) 05℃⇒66% 10℃⇒64% 15℃⇒62% 20℃⇒60% 25℃⇒58% 30℃⇒56% Temperature and water content guideline for 100% buckwheat noodles (70 mesh sieve used) 10℃⇒53% 20℃⇒52% 30℃⇒51% Temperature and water content guideline for 100% buckwheat noodles (using a 60 mesh sieve) 10℃⇒63% 20℃⇒62% 30℃⇒61%

[0055] Product labeling and advertisements regarding the manufacturing method of dough for noodles and other products will include descriptions such as "no kneading," "un-kneaded" (funeri), "un-kneaded" (muneri), "no-pressure hydration" (muatsusuiwa), and "preservation of seed tissue shape." [Industrial Applicability]

[0056] "Dough that eliminates the kneading process entirely by instantly adding water and dispersing it, and by stirring and pressing it down at the right moment," "Dough that preserves the shape of the seed structure of the ingredients and is mainly composed of their accumulation," and "Dough that maintains the mesh structure of gluten." These items aim to make the most of the original flavor of wheat flour and buckwheat flour, and related equipment for noodle dough production, etc. is being developed based on these factors.

[0057] In addition, in stores that serve udon and soba across the country, it has become commercially viable to obtain high-quality noodle sheets with a short amount of light work, and with the improvement of udon noodles, such as salt-free and shorter boiling times, businesses that handle both udon and soba at the same time are expanding. Furthermore, the need is also expanding in stores that serve pasta, etc.

[0058] "Dough that eliminates the kneading process entirely through instantaneous hydration and dispersion, and momentary stirring and pressing," "dough that preserves the shape of the seed structure of the ingredients and is primarily composed of that structure," and "dough that maintains the mesh structure of gluten." The simplicity of dough formation using wheat and other ingredients and its excellent taste have led to a growing need for educational content to teach and spread this simple method, from children and students to the elderly. In the future, the concept of hydrated dough that preserves the shape of seed structure will become a widespread global trend.

[0059] The instantaneous addition and dispersion of water and the instantaneous stirring and pressing of dough using a stick for udon, soba, and other noodles results in a surprising improvement in taste. When considering why this is the case, we conclude that the hydration method of the present invention, which involves stirring and stirring the dough with a stick with almost no pressure, leaves a large amount of the seed structure of the ingredients, such as wheat flour and buckwheat flour, intact in the dough, and progresses non-destructively to the seed structure.

[0060] Generally, the process of kneading dough has been taken for granted when making noodles and other dough. Therefore, no one has ever squarely considered, examined, discussed, or evaluated the methods, effects, and influences of producing dough without kneading. This invention has opened up new possibilities by making it possible to completely eliminate the kneading process.

[0061] Based on this invention, we redefine how to understand the kneading process when producing dough for noodles and other foods. From the perspective of "hydration," it is all about the development of capillary action due to the affinity between seeds and water, and kneading is an "obstacle." From the perspective of "flavor," kneading is a "major enemy" because it prevents the preservation of the shape of the seed's structural tissue. From the perspective of "cooking," kneading is "optional," based on the respective views that kneading is effective depending on the use of the dough. Kneading directly leads to a decline in the flavor of dough for noodles and other foods.

[0062] This concept, based on the present invention regarding the kneading process when producing dough for noodles and other foods, is expected to become a basic principle in all related industries, from grain production to processing, and to promote change, leading to a return to the natural flavor of grains and leading to new developments. [Explanation of symbols]

[0063] 1 tub 2. A pair of disposable chopsticks or other sticks 3 Position of the bottom of the right palm 4 Washbasin

Claims

1. A method for producing dough for noodles, etc., characterized by the preservation of the shape of the seed structure tissue within the dough by eliminating the kneading process through instantaneous hydration and dispersion using a tub and a pair of disposable chopsticks, as well as momentary stirring and pressing.

2. A method for producing dough for udon noodles, etc., characterized by the preservation of the shape of the seed structure tissue within the dough by eliminating the kneading process through instantaneous addition and dispersion of water using a tub and a pair of disposable chopsticks, and by momentary stirring and pressing.

3. A method for producing buckwheat dough characterized by the preservation of the shape of the seed structure within the dough by eliminating the kneading process through instantaneous hydration and dispersion using a tub and a pair of disposable chopsticks, as well as momentary stirring and pressing.

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