JP2000197458A - Production of chinese noodle using calcium instead of carbonate water - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing Chinese noodles without reducing noodle-making properties and noodle-making qualities including textures and tastes even when calcium is used instead of carbonate water which is a chemically synthesized product. SOLUTION: This method for producing Chinese noodles using calcium instead of carbonate water is to add 0.1-1 pt.wt. (calculated in terms of powder) of fermented L type calcium lactate based on 100 pts.wt. of powdery raw material in producing the Chinese noodles to the raw material.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing Chinese noodles containing "fermented L-type calcium lactate" and having improved texture and taste and raw materials thereof.

[0002]

2. Description of the Related Art Conventionally, in producing Chinese noodles, production conditions such as raw material composition, water addition conditions, blending, and aging time have greatly changed the texture and taste. Occasionally, the quality is uneven, the texture and taste are reduced, and the commercial value is remarkably reduced.

[0003] Further, in order to declare calcium fortification, an attempt was made to mix calcium other than calcium used in the present invention into raw materials in place of brackish water. there were.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to reduce the noodle-making quality even if calcium is used in place of water, which is a chemically synthesized product, and to improve the noodle-making quality including texture and taste. It is to provide a method for producing Chinese noodles without lowering.

[0005]

Means for Solving the Problems In view of such circumstances, as a result of repeated trials and examinations, the present invention provides a texture by adding a specific amount of "fermented L-type calcium lactate" to raw materials instead of brackish water. -It has been found that it is possible to manufacture and stably supply Chinese noodles which are excellent in taste and boil in about 1 minute.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS More specifically,
The present invention is characterized by adding 0.1 to 1.0 parts by weight of "fermented L-type calcium lactate" in terms of powder instead of brackish water to 100 parts by weight of powder raw material at the time of manufacturing Chinese noodles. A method for producing noodles is provided.

The present invention also provides a Chinese noodle raw material in which "fermented L-type calcium lactate" is added in an amount of 0.1 to 1.0 part by weight of powder based on 100 parts by weight of the powder raw material at the time of producing Chinese noodle. Is what you do.

[0008] The "fermented L-type calcium lactate" used in the present invention is a natural milk in which lactic acid bacteria are added to a sugar solution of Dutch sugar beet and fermented, and lime (a crustacean shell such as shellfish and shrimp is fossilized). Calcium that has been prepared by a neutralization reaction while adding a mixture prepared for use in food production. “Fermented L-type calcium lactate” has been evaluated and approved by the WHO (World Health Organization) and the FAO (United Nations Food and Agriculture Organization), so there is no problem with food safety. Calcium used in the present invention does not limit the type of calcium from the viewpoint of a method of making noodles with added calcium, but "fermented L-type calcium lactate" is superior in quality retention and noodle making to other calcium. I found it to be excellent.

In order to carry out the present invention, "fermented L-type calcium lactate" is used in an amount of 0.1 to 1.0 part by weight, based on 100 parts by weight of a powdered flour as a raw material of calcium.
Preferably, 0.3 to 0.4 parts by weight are added. The resulting mixture may be converted into Chinese noodles by a conventional method. That is, water, egg white, natural salt, fermented seasoning liquid, and reduced starch syrup are added to the mixture, and a kneading machine is used to form a noodle band. Give the noodle belt an appropriate temperature and humidity and ripen. The aged noodle belt is machined and turned into wavy Chinese noodles.

[0010]

According to the present invention, the Chinese noodles produced by the present invention use "fermented L-type calcium lactate" having a high absorption rate instead of "brine" which is a chemically synthesized substance. , Pregnant women and the elderly) can supplement calcium, which is often deficient in the diet. And
The raw noodles produced according to the present invention were boiled in about one minute, which is considerably shorter than conventional raw noodles, and the quality of Chinese noodles was improved.

Claims (4)

[Claims] A fermented L-type calcium lactate is used in an amount of 0.1 to 0.1 parts by weight based on 100 parts by weight of a powder raw material at the time of producing Chinese noodles.
A method for producing Chinese noodles, comprising adding 1 part by weight. 2. The method for producing Chinese noodles according to claim 1, further comprising adding egg white, fermented seasoning liquid, and syrup (reduced syrup). 3. A fermented L-type calcium lactate is added in an amount of 0.33 in terms of powder with respect to 100 parts by weight of a powder raw material in producing Chinese noodles.
A raw material for producing Chinese noodles added with 6 parts by weight. 4. The raw material for producing Chinese noodles according to claim 3, further comprising egg white, fermented seasoning liquid and syrup (reduced syrup).