JPH0391450A - Production of hand-stretched egg-containing noodle - Google Patents

Abstract

PURPOSE:To produce hand-stretched hard noodles excellent in chewiness and flavor with a high nutritive value by adding a prefrozen or frozen egg to a dough in preparing a noodle sheet thereof. CONSTITUTION:Common salt in an amount of 2-5wt.% is added to 100wt.% whole egg or egg yolk at a ratio of egg white to egg yolk of 2:1 and the resultant mixture is quickly frozen to -5 deg.C while blowing air thereinto to provide a prefrozen whole egg or egg yolk, which, as desired, is completely frozen at <=-20 deg.C to afford a frozen whole egg or egg yolk. To 100wt.% wheat flour, are added 25-35wt.% water, 3-7wt.% common salt and 10-25wt.% prefrozen whole egg, prefrozen egg yolk, frozen whole egg or frozen egg yolk. The obtained mixture is then kneaded at a low temperature of 0-9 deg.C to prepare a noodle sheet dough, which is further oiled to produce noodles according to a conventional method.

Description

DETAILED DESCRIPTION OF THE INVENTION A. Field of Industrial Use The present invention relates to hand-rolled noodles that are hard, crisp, have good flavor, and are highly nutritious.

Conventional techniquesHand-rolled noodles are still a food with excellent texture even today,
However, it requires a period of maturation during the process and a period of maturing beyond the rainy season, so it takes one to two years before it can be shipped.

There was a problem. In the noodle dough process, which is the first step of adding water to wheat flour to form gluten, as in the present invention, there is almost no prior art that adds characteristics by adding pre-frozen eggs or frozen eggs. The problem that is being solved by adding salt water to flour and kneading it to form gluten is the main process for noodle dough, and then adding and kneading whole eggs and egg yolks as pre-frozen eggs or frozen eggs. I tried to solve the problem by doing this.

22 Means for Solving Problems When manufacturing hand-rolled noodles, water is 25-35% by weight based on 100 parts of wheat flour, 9 salt is 3-3 parts by weight.
7% by weight, pre-frozen eggs or 10-25% by weight of frozen eggs are added and kneaded at a low temperature of θ°C to 9°C to make noodle dough, and then oiled and whole eggs are added as additives. 100 (ratio of 2 parts egg white to 1 part egg yolk): 2 to 2 parts salt
Add 5% by weight of salt and quickly freeze to -5°C while blowing air. Add 05-2% by weight of table salt to pre-frozen whole eggs and 100 egg yolks and quickly freeze to -5°C while blowing air. Pre-frozen egg yolks, pre-frozen whole eggs, and pre-frozen egg yolks that have been completely frozen at temperatures below -20°C and oils are semi-drying oils such as cottonseed oil and rapeseed oil.

We attempted to solve this problem by adding and kneading one or two semi-drying oils selected from the group of soybean oil, sesame oil, corn oil, and rice oil.

Ho 1 action barley - 1 Whole egg (raw) Energy (Keall 162 Egg white (U 8 Egg yolk ('L) 63 Fat Sugar Ash Calcium (I) Sodium phosphorous potassium Retinol (Ki T) Carotene A Efficacy B/I-I) BJL (-, Fl Niacin white dark yellow egg yolk [9) 95 45.5 15.0 64 44 Egg white is 23% outer watery albumen, 17% inner watery albumen 51% thick egg white The chalaza membrane is 3%.As the egg ages, the thick albumen decreases and the watery albumen gradually increases, and the characteristic viscosity of the thick albumen is lost.

The egg yolk is as shown in the ingredient list, but all of the lipids in the egg are present in the egg yolk, with revised lipids accounting for approximately 20% and the remaining 11.2% being phospholipids, most of which is lecithin. The emulsifying effect is due to the action of lecithin.

As the eggs get older, the dark yellow yolk decreases and the emulsifying properties are lost. Therefore, (1) the emulsifying property of the viscous dark yellow egg yolk, which is a characteristic of thick egg whites, acts to make it uniform and form a viscous, hard and elastic gluten dough skeleton.

(2) Since egg whites and egg yolks, which are easily denatured, are rapidly pre-frozen at -4℃ to -5℃ before use, the freshness of the eggs is maintained and the characteristics described in (1) above are fully demonstrated. Work as best you can.

(3) Since the egg white component and the egg yolk component are added to the flour component, the ripening process is faster, and the aging process is faster than in the conventional process.
It acts to shorten the ripening period after the completion of packaging, which allows the product to survive the rainy season.

Example 1 Mixing ratio (ksr) Flour 10 Water 3 Salt 05 Pre-frozen whole egg 1.5 Pre-frozen egg yolk 0.5 Cotton oil 0.2 ■ Depending on the mix ratio, add 0.5 kg of salt to water and pre-freeze. Add 0.5 kg of pre-frozen egg yolk to 1.5 whole eggs to make a mixture, and add this mixture little by little to flour.
Knead for 25 minutes at ℃~8℃ to form a noodle dough. 02D■ Then use an extruder to form into a rod shape and form into a coil shape.
○One square■ Using a rolling mill, apply 0.2hg of cotton seed oil by hand in two parts and shape into a 3am rod.■ Cover with oiled paper and ripen for 3 hours.
Gi) Below, G1's 9-→ G3 Self-→ 0 Yoe Tadashi) #, B (Conventional product: 12 to 20 hours)
Adjustment of pre-frozen whole eggs Raw whole eggs (ratio of 2 parts egg white to 1 part egg yolk) 10bg and 3hg of salt
and then rapidly heat to 50% while blowing air (5% blowing amount).
Preliminary freezing was performed to freeze to ℃ and 3 kg was packed.

Preparation of pre-frozen egg yolk Pre-freezing was carried out by adding 0.5 kg of common salt to 1 hg of raw egg yolk and rapidly freezing it to -5°C while blowing air (amount of blowing 7%) to pack 3 kg.

Hardness 1> Inventive product Additive-free product 479 127 175 287 380 127 479 179 48G +92 726 252 502 255 448 171 518 175 414 216 415 216 336 230 360 204 563 2 14 110 121 425 179 364 249 360 177 415 172 Breaking stress (r) Inventive product Additive-free product 815 612 38 510 09 411 611 611 911 88 812 010 114 211 010 510 39 611 416 Tensile strength (g/m) is 10.35 on average according to the present invention. The average value for additive-free products was 6.3.

(Hardness and breaking stress were measured using a rheometer for each noodle string boiled in boiling water for 2 minutes and 30 seconds.) As mentioned above, indoor ripening is completed in 3 hours (at least 12 hours for conventional ripening that does not use eggs) The product of the present invention can be shipped immediately after packaging (conventionally, a two-week aging period was required after packaging) The noodle strings of the present invention can be shipped immediately after packaging. It was twice as hard as conventional noodle strings, had an excellent texture, and had a good flavor.

G1 Effect of the invention (1) Noodle products with good flavor and high nutritional value.

(2) The noodle strings of the product are firm and chewy, contributing to improved texture.

(3) The ripening period is also shortened, which contributes to both operational efficiency and cost savings.

Claims (1)

[Claims] 1) When producing hand-rolled noodles, 25% of water is added to 100% of wheat flour.
~35% by weight, 3-7% by weight of salt, 10-25% by weight of pre-frozen eggs (pre-frozen whole eggs, pre-frozen egg yolks) or frozen eggs (frozen whole eggs, frozen egg yolks), and a low temperature of 0°C - 9°C. A method for producing egg hand-rolled noodles, which is characterized in that after kneading to form a noodle dough, the dough is further coated with oil and produced according to a conventional method. 2) Add 2 to 5% by weight of salt to 100 whole eggs (ratio of 2 parts egg white to 1 part egg yolk) and rapidly boil to -5% while blowing air.
Pre-frozen whole eggs frozen to ℃ and 0.5 to 2% by weight of salt per 100% of egg yolk were added and rapidly frozen while blowing air.
The method for producing egg hand-rolled noodles according to claim 1, wherein the egg yolk is pre-frozen and frozen to 5°C. 3) The method for producing egg hand-rolled noodles according to claim 1, wherein the frozen eggs are obtained by completely freezing pre-frozen whole eggs and pre-frozen egg yolks at -20°C or lower. 4) The egg hand-rolled noodles according to claim 1, wherein the oil coating is one or two semi-drying oils selected from the group of cottonseed oil, rapeseed oil, soybean oil, sesame oil, corn oil, and rice oil. manufacturing method.