JP2001321103A - Noodle product and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain noodles having flavor and chewiness when eating, contributing to health promotion such as normalization of blood pressure. SOLUTION: An aged material obtained through a process for kneading wheat flour as raw material powder with a fruit or a fruit and a tuberose root and saline solution, a process for aging the kneaded material, a process for further kneading the aged material and a process for further aging the kneaded material is rolled to form a noodle belt, which is thinly cut into long strips to give noodles having glutinousness and a characteristic flavor.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a noodle product,
Add raw fruits such as flour and buckwheat flour to fruits such as bananas, apples and citrus fruits, sweet potatoes, purple roots, potatoes and other tuberous roots, and give them a flavor unique to fruits and tuberous roots, or visually. The present invention also relates to noodle products such as udon and buckwheat having an appetizing color and a method for producing the same.

[0002]

2. Description of the Related Art Noodle foods such as udon, buckwheat, and somen have been popular as a common food in the Japanese diet regardless of the four seasons since ancient times. In recent years, instant noodles have also gained wide popularity. I have. These noodles are manufactured using flour or buckwheat flour as a main raw material.

[0003]

Food must be a natural source of nutrients for the human body and at the same time satisfy human preferences. Recently, a wide variety of food ingredients have been circulating, and the foods obtained by processing them are also diverse. Along with that, the taste characteristics of human foods, that is, sight (color, shape), touch (touch), smell (scent), taste (sweetness, bitterness, sourness, saltiness, umami), etc., are also luxuriously diversified. . In addition to this, in recent years, the development of foods that contribute to health promotion by the health food boom has been advanced in many food fields.

[0004] In view of the above, the present invention provides noodles that have a flavor and color more than conventional noodles, are visually and tastely appetizing, and are useful for health promotion. It is the purpose.

[0005]

The present invention according to claim 1 is characterized by a noodle product obtained by using a flour or a flour and buckwheat flour as a raw material flour and kneading a kneaded product thereof with fruits. .

The invention according to claim 2 is characterized by a noodle product made by kneading a flour or a mixture of flour and buckwheat flour as a raw material powder, and adding fruits and tubers thereto.

The invention of claims 3 and 4 is characterized in that, in the invention of claim 1 or 2, the fruits are banana, apple and citrus, and the tubers are sweet potato, purple potato or potato. Features.

[0008] The invention according to claim 5 comprises a step of kneading the flour with the addition of fruits and saline, a step of aging the kneaded product, a step of further kneading the aged product, a step of aging the kneaded product again, The present invention is characterized by a method for producing a noodle product in which the aged product obtained through the above is made.

The invention according to claim 6 is a process for kneading wheat flour with fruits, tuberous roots and saline, kneading the mixture, aging the kneaded product, further kneading the aged product, and aging the kneaded product again. And a method for producing a noodle product in which an aged product obtained through the step of noodle production is produced.

[0010] The invention according to claim 7 is a method of kneading the kneaded product obtained through a step of adding and kneading fruits to flour and buckwheat flour, a step of aging the kneaded product, and a step of further kneading the aged product. It features a method for producing a noodle product to be made.

[0011] The invention according to claim 8 is obtained through a step of adding fruits and tuberous roots to flour and buckwheat flour, kneading the mixture, aging the kneaded product, and further kneading the aged product. It is characterized by a method for producing a noodle product in which the kneaded product is made.

The invention according to claim 9 is the invention according to any one of claims 5 to 8, wherein the fruits are Banana, apple,
A citrus fruit is used, and the invention according to claim 10 is characterized in that, in the above-mentioned claim 6 or 8, sweet potato, purple or potato is used as tuberous roots.

According to the present invention, as described above, wheat flour or wheat flour and buckwheat flour are used as raw material flours, and ripened or kneaded products made by adding fruits or fruits and tuberous roots to the noodles. It is intended to obtain noodles such as buckwheat noodles, and the obtained noodles give the noodles themselves firmness by adding fruits and tuberous roots, giving the noodles themselves a feeling of chewyness with flavor when eaten, These fruits and tuberous roots contribute to normalization of blood pressure and prevention of cancer.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, fruits added to wheat flour or raw material flour and buckwheat flour include Banana,
Apples, citrus fruits such as tangerines and summer tangerines are also used. An appropriate amount of the additive is 30 to 50% by weight with respect to the flour or the raw material flour and buckwheat flour. This is because, when the content is less than 30% by weight, the flavor of the fruit added to the obtained noodles is light. I can't get a long noodle string. Among the fruits mentioned above, Banana gives flavor to the noodles in addition to its flavor. There is. Therefore, noodles obtained by adding these fruits greatly contribute to health promotion by eating regularly as health foods.

As the tuberous root, sweet potato, purple potato or potato is used. The amount of addition of the tuberous roots is 30 to 50 with respect to the flour or the raw powder of the flour and the buckwheat flour.
% By weight is appropriate. When the content is less than 30% by weight, the obtained noodles do not have strong stiffness and are not chewy. Also lacks in flavor. If it is used in an amount of 50% by weight or more, it is difficult to obtain a long noodle string because it is cut off halfway when it is cut into noodle strings.

Among the above-mentioned tuberous roots, purple potato (a kind of sweet potato) is visually noticeable because the noodles themselves become lumpy and sticky as described above, and the resulting noodle strings themselves exhibit a purple color. Arouse a good appetite and make it feel chewy with flavor when eaten, and because the purple body of purple is an anthocyanin pigment with antioxidant properties, it has the effect of normalizing blood pressure and reducing liver function disorders, It is particularly preferable because it also contributes to health promotion. In the same manner as in the above purple, it is appropriate to use a potato whose skin is purple also in the case of potato. As described above, the noodles of the present invention to which both fruits and tuberous roots are added are considered to make an even greater contribution to health promotion.

Next, a method for producing the noodle product of the present invention will be described. First, for the udon, add the fruits, or fruits and tuberous roots to the flour and saline, knead them thoroughly, and then put them in a ripening room to add the added tuberous roots and / or fruits to the flour. And mature. It can be obtained by further kneading the aged product taken out of the aging room, aging it again in the aging room, rolling this aged product into a noodle belt, and then chopping the noodle strings.

The above-mentioned method for producing udon according to the present invention is characterized in that tuberous roots and / or fruits mixed with wheat flour are compared with a known method of producing noodles by adding a saline solution to wheat flour and kneading the mixture sufficiently. It is characterized by the necessity of an aging step for sufficiently aging the varieties with the flour. By this ripening, the unique flavor of tuberous roots or fruits can be adapted to the whole ripened product.

The method for producing buckwheat according to the present invention is characterized in that buckwheat flour and wheat flour are well mixed, fruits or fruits and tuberous roots are added, and the mixture is thoroughly kneaded without using water and then ripened. It is a method of noodle making a kneaded product that is sufficiently aged in a room and further kneaded, and there is no known method of making buckwheat noodles by adding water to buckwheat flour and flour. It is characterized by an aging step. This ripening step is performed by adding tuberous roots and / or
Alternatively, by fully ripening the fruits together with the mixed powder, the unique flavor of tuberous roots or fruits can be adapted to the whole ripened product.

In the present invention, in addition to the above-mentioned materials, additives such as chicken eggs, laver, vitamins, minerals, preservatives, surfactants and wetting agents which are usually used in the production of udon and buckwheat are required. Can be added accordingly.

The udon and buckwheat noodles obtained by the present invention can be used as raw noodles immediately after production or can be boiled and eaten, but if the produced noodles are stored in a room kept at about 10 ° C. For example, the original flavor can be maintained and used even after 5 days.

[0022]

EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to these examples.

Example 1 A 40% saline solution was added to 100 g of flour, 25 g of banana, and 25 g of steamed purple peach in a container, and the mixture was sufficiently stirred and mixed. Next, the mixture was placed in an aging room maintained at about 30 ° C., and left for about 1 hour for aging. Thereafter, the ripened mixture was taken out of the ripening room, kneaded thoroughly for about 5 minutes, and then placed in a ripening room at 18 ° C. and ripened again for about 1 hour. Thereafter, the noodle strip was spread thinly on a noodle plate with a rolling pin to obtain a noodle band. The boiling time of this udon was about 6 minutes, and it was possible to obtain a fragrant and rich noodle.

Example 2 50 g of buckwheat flour and 50 g of flour were mixed, and 50 g of Banana fruit was added thereto and kneaded sufficiently. The kneaded material was placed in an aging room maintained at 20 ° C., and left to stand for 1 hour for aging. Thereafter, the aged product was taken out and kneaded again sufficiently. Then, it was thinly spread on a noodle plate with a rolling pin to form a noodle band, which was cut finely to obtain a noodle strip-shaped soba. The obtained buckwheat was boiled for 3 minutes, and it was possible to obtain a buckwheat with a strong waist and a mixture of the flavor of buckwheat and the flavor of Banana.

[0025]

As described above, according to the present invention, wheat flour or flour and buckwheat flour are used as raw material flours, and fruits or fruits and tuberous roots are added thereto, thereby having a unique flavor, In addition, noodles such as udon and buckwheat noodles that feel crunchy can be obtained, and normalization of blood pressure, prevention of cancer, etc. is achieved by the antioxidant action of anthocyanin pigments and polyphenol components contained in tuberous roots and fruits. An effect is obtained, and a useful noodle product can be obtained from the viewpoint of promoting health.

Claims (10)

[Claims] 1. A noodle product obtained by using a flour or a flour and buckwheat flour as a raw material flour and adding a fruit to the kneaded product to make noodles. 2. A noodle product obtained by kneading a kneaded product obtained by using wheat flour or flour and buckwheat flour as raw material powder and adding fruits and tuberous roots thereto. 3. The noodle product according to claim 1, wherein the fruits are banana, apple, and citrus. 4. The noodle product according to claim 2, wherein the tubers are sweet potato, purple potato or potato. 5. An aged product obtained through a step of adding fruits and saline to flour and kneading the mixture, a step of aging the kneaded product, a step of further kneading the aged product, and a step of aging the kneaded product again. A method for producing a noodle product, characterized by producing noodles. 6. A process comprising adding a fruit, tubers, and saline to flour and kneading the mixture, aging the kneaded product, further kneading the aged product, and aging the kneaded product again. A method for producing a noodle product, comprising noodle-making an aged product. 7. A process for kneading flour and buckwheat flour by adding fruits, kneading the kneaded product, and further kneading the aged product, and kneading the kneaded product into noodles. Method of manufacturing noodle products. 8. A process for kneading flour and buckwheat flour with fruits and tuberous roots, kneading the kneaded material, and further kneading the aged material to make noodles. A method for producing a noodle product. 9. The method for producing a noodle product according to claim 5, wherein the fruits are banana, apple, and citrus. 10. The method for producing a noodle product according to claim 6, wherein the tubers are sweet potatoes, purple potatoes or potatoes.