Noodle manufacturing

Abstract

In the current process of steamed noodles, manufacturers perform the boiling or steaming process, and consumers further reheat them in a hot water bath. This invention provides a method for manufacturing steamed noodles in which the consumer performs the steaming process. Furthermore, it provides noodles with a firmer texture. [Solution] In the processing of boiled noodles, the process of turning raw noodles into steamed noodles is handled by consumers using a microwave oven. This is solved by setting and displaying the amount of water used in the raw noodle kneading process, the strength of the plastic bag used for packaging the raw noodles, and the microwave processing time.

Description

Technical Field

[0003]

[0001] It relates to a method for manufacturing noodles represented by udon and a method for consumers to cook them.

Background Art

[0002] In the distribution forms of "boiled noodles" and "steamed noodles", water and additives are added to cereal powders such as wheat flour and "kneaded" → "formed into noodle shape" → "boiled or steamed" → sold as a product in the state of "packaged in a plastic bag". Consumers purchase the above-mentioned boiled noodles or steamed noodles in plastic bags, take them out of the plastic bags and reheat them with soup in a pot, or put them in a tray (tableware such as a bowl) and warm them in a microwave oven or the like to eat, or soak them in hot water and eat them as plain udon (with or without sauce).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

[0004]

Patent Document 2

[0005] Commercially available "boiled noodles" (udon, soba, ramen, yakisoba, spaghetti, etc.) are sold as products after going through the processes of "kneading" - "shaping" - "boiling" - "plastic bag packaging" (they are among the cheapest noodle products). Recently, many products that use thickeners or other methods to improve noodle firmness don't seem to make much of a difference. To produce firm yet inexpensive "fresh noodles." The above process involves "boiling - heating 1" → cooling → and then consumers eat it after "cooking - heating 2". Therefore, can we eliminate one or more of the energy used in heating 1 and cooling 2, or the cooling time? B. Is it possible to eliminate the "boiling - heating 1" → cooling process in the manufacturing process and have consumers heat the product in one step (microwave)? [Means for solving the problem]

[0006] The first invention was The dough is kneaded with wheat flour, other additives, and water, then shaped into noodles and packaged in plastic bags (sealed). ) It is shipped as "fresh noodles". The kneading and shaping process includes a means for consumers to process the noodles into "firm, steamed noodles," The method for processing these "firm steamed noodles" involves the consumer microwaving the "raw noodles" while they are still in the plastic bag. The microwaves vibrate the water molecules contained in the raw noodles inside the bag, generating steam. This steam increases the pressure inside the plastic bag, processing the "raw noodles" into "steamed noodles" and removing moisture from within the noodles, thus strengthening their firmness. The water content that allows the raw noodles to be steamed and strengthened is incorporated into the kneading and shaping process. Furthermore, the plastic bag is constructed (strong enough) to prevent water vapor from escaping, and this plastic bag is used as a container for steaming noodles (a container that prevents water vapor from escaping). The present invention provides a steamed noodle processing method characterized by providing a means in the kneading and shaping process that allows consumers to process the noodles into "firm, steamed noodles." *The amount of water used will vary depending on the thickness of the noodles and the desired firmness of the noodles as specified by the manufacturer. The microwave cooking time (steaming time) is approximately 4-8 minutes (for 200g of noodles). This can be determined through trial and error. Furthermore, the strength of the plastic bag should preferably be set to t=0.15 mm to 0.3 mm. *In reality, it's not possible to make separate plastic bags specifically for steamed noodles, so we have to use ready-made (mass-produced) products. Therefore, this includes the possibility of the plastic bag bursting during microwave cooking. *The microwave cooking time is indicated on the plastic bag. The second invention is The present invention provides a steamed noodle product characterized by the fact that the manufacturer performs the microwave processing of the steamed noodle product described in the first invention, and the consumer only needs to heat it up to make the noodles firmer and easier to break. The third invention is The steamed noodle processing described in the first and second inventions is formed into sheet-like and plate-like shapes. 1. It can be used as a substitute for rice paper in spring rolls, a dish in Vietnam. 2. Use them to make wonton wrappers. We offer steamed noodle processing characterized by [specific feature]. The fourth invention is The present invention provides a steamed noodle processing method characterized by applying the steamed noodle processing method described in the first and second inventions to grains other than wheat. <Supplementary explanation of means to solve the above problem>

[0007] *A microwave oven, as its English name "microwave oven" suggests, heats food by vibrating the water molecules contained in it using microwaves (2.4 GHz). When a high-frequency electric field is applied to water molecules, the water molecules, which are electric dipoles, rotate and vibrate in response to the reversal of the electric field, generating heat through friction with each other. This is dielectric heating in a microwave oven. Simply put, the energy of the microwaves is absorbed by the water molecules. [Effects of the Invention]

[0008] 1. By performing the above heating process at once, the energy costs associated with "boiling" and "cooling" during the noodle manufacturing process are reduced. Equipment costs and installation site costs can be reduced. 2. When noodles are heated in a microwave oven, the moisture from within the raw noodles is extracted as steam, resulting in a desirable improvement in the firmness and chewiness of the noodles. [Example 1]

[0009] Figure 1 shows the manufacturing process of noodles made from wheat flour, which is a type of grain flour product. The raw noodles are formed by kneading wheat flour, other additives, and water, and then in the next step, they are packaged in plastic bags, sealed, and shipped. · This state involves providing the noodles sold as "raw noodles" without performing the steaming process and allowing consumers to use a microwave oven to steam and eat them. ·· Place raw noodles in a plastic bag (t = 0.15 to 0.2 mm) on a tray (preferably porcelain) and heat in the microwave (200 g of noodles, 600 w for 4 to 6 minutes). Due to the high-frequency electric field of the microwave oven, the water molecules in the raw noodles also rotate and vibrate, rubbing against each other to generate heat, converting the moisture into steam, heating the inside of the plastic bag to a high temperature, which serves as the heat for steaming the noodles. The raw noodles are steamed into cooked noodles by the frictional heat of water and the high-temperature steam stored in the plastic bag. When heated for 3 to 5 minutes, the plastic bag will swell like a balloon. If heated further, the plastic bag will burst. Remove the remains of the burst plastic bag and mix with noodle sauce, mayonnaise, miso with dashi, sauce, preferred sauce, vinegar with dashi, ponzu, soup with noodle sauce, tare, etc. and eat. Furthermore, toppings can be freely added (tempura, meat, eggs, etc.). ** The above firmness can be freely set according to the moisture content of the raw noodles, the microwave processing time, and the cross-sectional area of the raw noodles. * The raw noodles used in the present invention include Chinese noodles, Japanese soba, yakisoba noodles, raw spaghetti, udon, rice flour noodles, pasta, etc. These noodle-making methods can follow the normal methods and are not particularly limited in their manufacturing methods. * Commercially available "boiled noodles" consume time and energy for "boiling" and "cooling" in the manufacturing process, and are further heated (also including soup heating) by consumers to remove the "lumpy" feeling of the noodles. This application omits the boiling process at the noodle manufacturing stage and instead uses a method where consumers heat with a microwave oven. This reduces the cost of "raw noodles" by the time and energy for "boiling" and "cooling" in the manufacturing process, and enables consumers to remove the "lumpy" feeling of the noodles with the heating time and energy in one go during microwave processing. Moreover, it can achieve a much crunchier texture with the cost of measures for noodle firmness such as the above thickening agent.

Example 2

[0010] Figure 2 shows a manufacturing method for grain flour noodles, specifically those made from wheat flour, where the microwave processing described in Figure 1 is performed by the manufacturer, and the consumer needs to reheat the noodles (to remove the dry, crumbly texture and to give them a moist texture) before eating. *This manufacturing method can make the noodles firmer, but it requires the manufacturer to install an electric heating device. [Example 3]

[0011] The noodles are processed in the manufacturing process shown in Figures 1 and 2 into a sheet or plate shape, and then microwaved. 1. It can be used as a substitute for rice paper when making spring rolls. * Place vegetables, flaked fish, or meat on rice paper, roll it up, and eat it with the dipping sauce. This is how it's eaten in Vietnam. Because rice is expensive in Japan, rice paper is also expensive. This sheet will be used as a substitute for rice paper. 2. It can be used as a wonton wrapper. It will result in a wonton with a firm texture. [Brief explanation of the drawing]

[0012] [Figure 1] A diagram illustrating the manufacturing process of noodles. [Figure 2] A diagram illustrating the steaming process carried out by the manufacturer.

Claims

1. The dough is kneaded with wheat flour, other additives, and water, then shaped into noodles, packaged in plastic bags, and shipped as "fresh noodles." The kneading and shaping process includes a means for consumers to process the noodles into "firm, steamed noodles," The method for processing these "firm steamed noodles" involves the consumer microwaving the "raw noodles" while they are still in a plastic bag. The microwaves vibrate the water molecules contained in the raw noodles inside the bag, generating steam. This steam increases the pressure inside the plastic bag, processing the "raw noodles" into "steamed noodles" and removing moisture from the inside of the noodles, thereby making the steamed noodles firmer. Method 1 involves steaming the raw noodles and then adjusting the water content during the kneading and shaping process to create firm, chewy noodles. Furthermore, method 2 involves making the plastic bag structured (strong enough) to prevent water vapor from escaping, and using the plastic bag as a container for steaming noodles. Steamed noodle processing is characterized by providing a means in the kneading and shaping process that allows consumers to process the noodles into "firm steamed noodles."

2. Steamed noodle processing as described in claim 1, characterized in that the manufacturer performs microwave processing of the steamed noodle processing, and the consumer only needs to heat it up, thereby strengthening the noodle's texture.

3. The steamed noodle processing described in claims 1 and 2 is formed into a sheet or plate shape, 1. It can be used as a substitute for rice paper in spring rolls, a dish in Vietnam.

2. Shape the dough into wonton wrappers. A steamed noodle processing method characterized by its unique texture.

4. A steamed noodle processing method characterized by applying the steamed noodle processing method described in claims 1 and 2 to grains other than wheat.

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