JP2005295990A - Method for producing noodles in which deterioration of color is prevented by wrapping noodles with coat - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a production method of noodles preventing deterioration of color accompanied by change of colored fresh noodle foods with time and avoiding deeply-colored noodle foods brought out by coloring with natural pigment, etc. <P>SOLUTION: The method for producing noodles comprises thinly coating a noodle strip dough colored with a natural pigment, etc., with other uncolored noodle strip dough in which water addition ratio in stirring is different, laminating the coated noodle dough to form a laminated layer, thinly rolling the laminate and cutting the rolled material into noodle strings. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  TECHNICAL FIELD The present invention relates to a method for producing noodles for preventing coloring deterioration associated with aging of raw noodle foods.

Conventional methods for producing colored noodles include multicolored noodle foods and those produced by the method. (For example, refer patent document 1.) Moreover, there exists what has arrange | positioned the manufacturing method of a folding noodle strip and a laminated noodle strip. (For example, refer to Patent Document 2 and Patent Document 3.) However, there is no technique for searching for prevention of coloring deterioration of colored noodles.
Japanese Patent Publication No. 5-304917 (Publication date: November 19, 1993 Applicant: Inventor of Heihei Noodle Industry, Ltd .: Motokazu Hiraishi Invention name: Multicolor noodle food and its production method) Patent Publication No. 9-189 (Publication date: January 7, 1997 Applicant: Nisshin Flour Milling Co., Ltd. Inventor: Akihiro Hirose Invention name: Folding noodle strip) Patent Publication No. 9-56320 (Publication date: March 4, 1997 Applicant: Nisshin Flour Milling Co., Ltd. Inventor: Akihiro Hirose Invention name: Laminated noodle strip)

In the conventional method for producing colored noodle foods, color deterioration and discoloration due to sunlight and electric light are observed with time. In order to compensate for this, it was necessary to make the coloring with a natural pigment or the like much. However, if you eat as a result, if you boil it, the whole noodle strings will become deep noodle foods, which may disrupt the natural color harmony with other ingredients, which is new from the perspective of making rich food It was thought that the manufacturing method of colored noodles was demanded by consumers.

Wheat flour or buckwheat flour and its powder are used to prevent color deterioration due to the use of natural pigments, which are recognized in the Food Sanitation Law of the Ministry of Health, Labor and Welfare of Japan. Add colored water with a specific gravity of 20% or more to less than 100% (including saline solution with a concentration of 1% or more), mix with a stirrer for several minutes, and then roll thinly to a thickness of 0.1 mm or more, Make a colored noodle strip dough. On the other hand, add wheat flour or buckwheat flour and transparent water with a specific gravity of 20% or more and less than 100% (including salt solution of 1% or more) to the used flour, and mix for several minutes with a stirrer. After that, a noodle strip dough is rolled to a thickness of 0.1 mm or more. What is important here is that making noodle strip dough made of colorless and transparent water requires making noodle strip dough having a lower water content by 1% or more than making colored noodle strip dough. Two or more noodle strips made of colorless and transparent water, or one half of the noodle strips, and a multi-layer of three or more layers so that the noodle strip dough with the colored noodle strips sandwiched between them, Roll thinly to a thickness of 1 mm or more, and finish it into a sheet of noodle strip. After that, when the noodle strip dough is cut with a noodle strip cutter, the noodle strip dough made of colorless and transparent water covers the top and bottom sides of the colored noodle strip dough. A line is completed. Raw noodles manufactured by such a method of coating both the upper and lower sides are stored at room temperature (25 degrees Celsius or less) (a transparent bag with an air barrier property and sealed with an oxygen scavenger) and refrigerated storage. However, it is possible to prevent the color deterioration and color fading with the passage of time under sunlight and electric light.

In addition, when the raw noodle food produced by such a method is boiled with boiling water for several minutes, the pigment penetrated from the colored noodle strip dough due to the difference in osmotic pressure due to the nature of the noodle strip dough with different water content, Soaking into the outer noodle strip dough, finishing the whole noodle strip into a light colored noodle so that the striped pattern before the boiled raw noodle food is barely seen, and the entire noodle strip appears colored from the beginning I can do it.

The effect brought about by the present invention is that raw noodle foods are required to be preserved at room temperature or refrigerated, but under the passage of time under the sun or electric light, etc. Can be prevented.

Also, as a second effect of the present invention, when raw noodle food is boiled in boiling water for several minutes, the dye penetrated from the colored noodle strip dough finishes the entire noodle string into colored noodles, and the striped pattern of semi-raw noodles As a result, we will make a rich variety of meals as one of the richest foods without losing the harmony of the natural colors with other ingredients compared to raw noodle foods that often use pigments. I can do it.

The colored noodles are particularly effective in the production of colored noodles including Chinese noodles. Coloring with natural pigments, which are currently approved by the Food Sanitation Law of the Ministry of Health, Labor and Welfare of Japan, is recognized as tainless pigments, but it is weak against heat and light, and color degradation is seen quickly. By adopting the method, it is possible to respond sufficiently.

Next, examples of the present invention will be described.

Examples of colored noodles include Chinese soba noodles, matcha soba noodles, and the like.

First, the dough near the white color is made with a water content of 25% or less (including 1% or more of salt) with respect to the ratio of the flour. Add water, stir, and knead to a mixture of buckwheat flour and wheat flour. After being evenly kneaded, it is extended with a rolling mill to a thickness of about 0.1 mm, and the noodle strip is wound up.

Next, mix the green tea with oat flour and wheat flour, stir the salt solution mixed with a small amount of pigment at a water content of 26% or more, and knead. After being evenly kneaded, it is extended with a rolling mill and the noodle strip is wound up.

Furthermore, the white soba dough made first is wound up in half and divided. Then, two layers of white buckwheat dough are stacked, and green tea soba dough dyed in green is put between them, rolled together and rolled. After that, the noodle strip cutter is used to cut several noodle strips. The green green tea buckwheat noodles in the center are thick and thin so as to cover them, and the white buckwheat dough is in close contact with the top and bottom. In appearance, the light green fabric in the center can be seen through.

This cut noodle string was sealed with an oxygen scavenger in an air barrier bag and stored under sunlight or electric light for about 60 days, but it faded into a clear light green noodle string. No change in coloring deterioration such as was observed.

After that, put the opened noodle string into boiling water and boil it for a few minutes. The noodles before and after boiling will no longer have white and green stripes in the middle and green in the middle, and the whole noodle string will be light green matcha. It became soba.

INDUSTRIAL APPLICABILITY The present invention is effective for a production method for preventing coloring deterioration of colored noodle foods. In particular, it is effective when coloring noodle foods such as Chinese noodles, udon, soba and pasta and their production methods.

It is a cross-sectional view showing the side of the noodle band after stirring, compounding and rolling, but for making translucent noodle dough coated with B1 and B2 above and below, making noodle dough with the coloring of the central part A In comparison, it is a drawing of making noodle strip dough with kneading water having a low water content of 1% or more.

Explanation of symbols

A Colored noodle strip dough B1, B2 Translucent noodle strip dough

Claims (2)

  Wheat flour or buckwheat flour and its powder are used to prevent coloring deterioration due to the use of natural pigments, which are approved by the Food Sanitation Law of the Ministry of Health, Labor and Welfare of Japan for noodles (noodles such as udon, Japanese soba, Chinese noodles, and pasta). Add colored water with a specific gravity of 20% or more to less than 100% (including saline solution with a concentration of 1% or more), mix with a stirrer for several minutes, and then roll thinly to a thickness of 0.1 mm or more, Make a colored noodle strip dough. On the other hand, add wheat flour or buckwheat flour and transparent water with a specific gravity of 20% or more and less than 100% (including salt solution of 1% or more) to the used flour, and mix for several minutes with a stirrer. After that, a noodle strip dough is rolled to a thickness of 0.1 mm or more. What is important here is that making noodle strip dough made of colorless and transparent water requires making noodle strip dough having a lower water content by 1% or more than making colored noodle strip dough. Two or more noodle strips made of colorless and transparent water, or one half of the noodle strip dough, are made into a multi-layered structure of three or more layers so that the noodle strip dough is colored. Roll thinly to a thickness of 1 mm or more, and finish it into a sheet of noodle strip. After that, when the noodle strip dough is cut with a noodle strip cutter, several colored noodles are made so that the noodle strip dough made of colorless transparent water covers the upper and lower sides of the colored noodle strip dough. A line is completed. The raw noodle food manufactured by such a method of coating both the upper and lower sides is particularly preserved at room temperature (25 ° C or less) (a transparent bag with air barrier properties and sealed with an oxygen scavenger). It is a method for producing noodles that can prevent color deterioration and discoloration over time under sunlight, electric light, etc., while requiring refrigerated storage. In addition, when the raw noodle food produced by such a method is boiled with boiling water for several minutes, the pigment penetrated from the colored noodle strip dough due to the difference in osmotic pressure due to the nature of the noodle strip dough with different water content, Soaking into the outer noodle strip dough, finishing the whole noodle strip into a light colored noodle so that the striped pattern before the boiled raw noodle food is barely seen, and the entire noodle strip appears colored from the beginning A method for producing noodles.

Images