JP2003339332A - Pastas and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a pasta which does not have the smell of oyster, dominantly holds the taste and texture of the oyster, has an enhanced nutritive value, and has a good hue, and to provide a method for producing the same. <P>SOLUTION: This method for producing the pasta is characterized by adding oyster powder, paste or extract and a liquor or water to durum semolina flour, strong wheat flour and weak wheat flour as main raw materials and then kneading the mixture. Preferably, the method for producing the pasta comprises furthermore adding and kneading a solution obtained by mixing liquid egg or powder egg with olive oil and salt. Barley young leaves, turmeric and paprika can suitably be added to adjust the hue. <P>COPYRIGHT: (C)2004,JPO

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to pasta and a method for producing the same, and more particularly, to a flour mainly containing wheat flour, processed oysters, eggs, young leaves of olive oil and barley, turmeric or paprika, and alcoholic beverages. Alternatively, the present invention relates to pasta prepared by kneading water and a method for producing pasta.

[0002]

2. Description of the Related Art Heretofore, there has been one in which plants are mixed with pasta to add color. In recent years, health-oriented plants have been added to this, and plants with high nutritional value have been selected and blended. Also, it has become possible to consider mixing animal foods instead of plants. Among them, there is a proposal of a processed food technology of grains (Japanese Patent Laid-Open No. 8-294374) for the purpose of providing a processed food of oysters in which the flavor and taste are not easily lost.

[0003]

However, in recent years, there is a tendency to be sensitive to the odor of food, and there is a problem in that the smell of oysters makes it impossible to eat.

Therefore, it is an object of the present invention to provide pastas having a color tone and a method for producing the same, in which the odor of oysters is eliminated, the taste and texture are predominantly retained to add nutritional value.

[0005]

In order to solve this problem, the present invention uses durum semolina flour and wheat flour strong flour and weak flour as the main raw materials of pasta, and oyster powder or paste or oyster extract and liquor or After mixing water, the composition is prepared by kneading with the main raw material. In this structure, the odor of oysters is eliminated by adding liquor to produce a delicious and nutritious food.

Further, a solution is prepared by mixing liquid egg or powdered egg with olive oil and salt to the above composition and kneading. Liquid eggs or powdered eggs use processed whole eggs. As a result, the food has a soft texture.

When the water content is 27% by weight or less based on the weight of the main raw material, pasta dough is unlikely to be formed, and when the water content exceeds 40% by weight, it is difficult to form the pasta dough, so 28 to 40% by weight is an appropriate range. .

[0008] The above composition is prepared by kneading powder or juice of young barley leaves. This makes it possible to obtain green pasta. An appropriate amount is 1 to 10% by weight based on the main raw material.

The composition was prepared by kneading turmeric powder or juice instead of the above-mentioned barley young leaves. This makes it possible to obtain yellow pasta. The appropriate amount of addition is 0.1 to 10% by weight based on the main raw material.

In place of the above turmeric, paprika powder or liquid juice is kneaded to prepare. As a result, orange-colored pasta can be obtained. An appropriate amount is 1 to 10% by weight based on the main raw material.

When kneading young barley leaves, turmeric or paprika, the water content is from 28 to the main raw material.
45% by weight is suitable for molding.

[0012]

BEST MODE FOR CARRYING OUT THE INVENTION Pasta and its manufacturing method according to an embodiment of the present invention will be described below. The main raw materials were durum semolina flour, strong flour and soft flour. Oysters were processed into a paste and eggs were liquid eggs.
As the olive oil, extra virgin oil having a low acid value was used. For wine, white wine was used. It should be noted that it is also effective to use it in a mixture with water for alcoholic beverages having a strong odor. Powdered barley young leaves, turmeric and paprika were used.

The water content is 28 with respect to the weight of the main raw material flour.
After blending each material in a weight percentage of ~ 45 wt%,
An appropriate amount of salt was added and kneaded to obtain a pasta dough. After rolling this dough into noodle strips, long pasta, fettuccine,
The product is obtained by molding into lasagna or the like.

[0014]

Example 1 An example will be described below. The main ingredients were 2 kg of durum semolina powder, 2 kg of strong flour, and 1 kg of soft flour, which were 5 kg. 1 oyster paste for this main ingredient weight
Mixture 1 was prepared with 2% by weight, 6% by weight of white wine and 1.5% by weight of young barley leaf. Next, a liquid mixture 2 was prepared with 16% by weight of liquid egg, 2% by weight of extra virgin oil and 0.5% by weight of salt with respect to the weight of the main raw material. The main raw materials are kneaded in the order of mixed solution 1 and mixed solution 2. The water content based on the weight of the main raw material is 29.9% by weight. After kneading for 20 minutes, noodle strips were made with a rolling roller and formed into long pasta, fetocine, and lasagna to obtain a product. The product had a soft taste and no odor of oysters and had a light green color. The color tone can be adjusted by adjusting the addition amount.

[0015]

Example 2 The main raw material was 5 kg of durum semolina powder.
As the mixed material, the young barley leaf of Example 1 was replaced with turmeric, and 0.5% by weight was added to the weight of the main raw material to prepare a mixed solution 1. Next, in the same manner as in Example 1, the main material is mixed with the mixed solution 1 and the mixed solution 2 in this order. Water content is 3 based on the weight of the main raw material
It is 0.2% by weight. After kneading for 20 minutes, noodle strips were made with a rolling roller and formed into long pasta, fetocine, and lasagna to obtain a product. As the product, a product equivalent to that of Example 1 having a soft feeling and umami without oyster smell was obtained. The color of the product was yellow.

[0016]

Example 3 A liquid mixture 1 was prepared by using the same amount of the main raw material as in Example 2 above, except that the turmeric of the mixed material was changed to paprika, and 2% by weight was added to the weight of the main raw material. Next, Example 1
Similarly to the above, the main material is kneaded in the order of the mixed solution 1 and the mixed solution 2. The water content based on the weight of the main raw material is 29.9% by weight. After kneading for 20 minutes, noodle strips were made with a rolling roller and formed into long pasta, fetocine, and lasagna to obtain a product. As the product, a product equivalent to that of Example 1 having a soft feeling and umami without oyster smell was obtained. The color of the product was orange.

[0017]

EFFECTS OF THE INVENTION The present invention is a pasta having the above-mentioned constitution and a method for producing the same, whereby a oyster odor is eliminated and a food having a delicious taste and high nutritional value can be obtained.
Further, it is possible to obtain a food having a soft texture and a color tone in terms of texture and visual sense.

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Claims (7)

[Claims] 1. A method for producing pasta, which is prepared by kneading cereal flour containing wheat flour containing durum semolina flour as a main raw material, oyster powder or paste or an oyster extract, and an auxiliary raw material of alcohol or water. 2. A kneaded solution prepared by mixing liquid egg or powdered egg with olive oil and salt is prepared.
The manufacturing method described in. 3. The pasta according to claim 1, which has a water content of 28 to 40% by weight based on the weight of the main raw material. 4. Pasta produced by the method according to claim 1 or 2 by kneading 1 to 10% by weight of barley green leaf powder or sap based on the weight of the main raw material. 5. 0.1 to 10 based on the weight of the main raw material.
Pasta produced by the method according to claim 1 or 2 by kneading wt% turmeric powder or juice. 6. Pasta produced by the method according to claim 1 or 2 by kneading 1 to 10% by weight of the powder or juice of paprika with respect to the weight of the main raw material. 7. The pasta according to claim 4, 5, and 6, which has a water content of 28 to 45% by weight based on the weight of the main raw material.