JP2008005821A - Method for producing japanese wheat noodle using black sesame and black sesame japanese wheat noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing Japanese wheat noodles mixed with black sesame which brings effect to health and beauty and has high nutritive value, free from damaging palate feeling of conventional Japanese wheat noodles, and effective to health and beauty while making the most of flavor of black sesame. <P>SOLUTION: This method for producing the Japanese wheat noodles comprises kneading wheat flour together with mixed powder which is obtained by drying and roasting 10 wt.% of ground sesame of black sesame richly containing amino acid, zinc, essential fatty acid, and vitamin E with 1 wt.% of toasted sesame of black seam, and a material which is obtained by adding salt water of a water-addition rate of 45-47% to a total weight of 10-15% paste, compression pressing the product, maturing the product for 30 min followed by sprinkling flour on, and cutting the product to a noodle ribbon-like shape followed by drying. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

Detailed Description of the Invention

The present invention relates to a method for producing udon using black sesame and paste, which has effects on health and beauty, and black udon containing black sesame produced by the method.

In recent years, the demand for health in udon foods has increased, and as a method of mixing highly nutritious vegetables in the manufacturing process, JP 2000-262233, which is a mixture of three types of carrots, pumpkins and peppers, and processed powder of germinated brown rice However, there is still no udon that can be supplemented with amino acids, zinc, essential fatty acids, and vitamin E at the same time.

Problems to be solved by the invention

The present inventor has devised a method of mixing black sesame with nutritional value such as menopause, improvement of menstrual pain and irregularity, and suppression of neutral fat, which is effective for health and beauty in wheat flour. However, due to the delicate nature of wheat flour, if black sesame is mixed as it is, petit petit and udon are cut off and the smooth texture of conventional udon is impaired. An object of the present invention is to provide a process for producing udon containing black sesame, which does not impair the original texture of udon, and can also have a unique flavor of black sesame, and a black sesame udon produced as such.

Means for solving the problem

In order to solve the above problems, the present invention researched mixing black sesame and paste, tried to mix various types of black sesame and knead the paste in the noodle making process. It was. As a result of the research, 10% black sesame ground sesame and 1% black sesame ground sesame were mixed with dry roasted wheat flour and salt water with a water content of 45-47%. Total paste weight 10 Kneading with mixed water to which -15% is added to make a crude band, press-pressing, ripen for 30 minutes, dusting, cutting into a rolling pin shape and drying in semi-finished form, completes the present invention It was.

DESCRIPTION OF THE PREFERRED EMBODIMENTS Embodiments of the present invention will be described with reference to the drawings based on examples. In FIG. 1, mixed powder is prepared by mixing black sesame sesame seeds and black sesame seed sesame seeds with dry roasting. The amount of black sesame ground sesame is 10 to 15% with respect to the flour. If it is less than 10%, the nutritional component of black sesame is insufficient, and if it exceeds 15%, the original taste of udon is impaired. In addition, the amount of black sesame sesame is 1% of wheat flour, and if it is less than 1%, there is no grainy texture of sesame texture, and if it exceeds 1%, the udon dough is damaged. If too much is added, the stiffness will weaken and the bubble wrap and noodles will be cut.

Next, the paste is added to salt water having a water content of 45 to 47%, and the mixture is put into a juicer to form mixed water. In this case, the appropriate amount of paste used is 10 to 15% of the total weight. If it is less than 10%, the beautiful gray color that is unique as black sesame udon is too thin. If it exceeds 15%, the amount of flour becomes too small, and the original stiffness and stickiness of udon gets worse. Further, the appearance color hardly changes when the composition exceeds 15%.

The mixed powder obtained as described above and the mixed water are kneaded to make a udon dough having a coarse band. This is pressed for 30 seconds, and after aging for 30 minutes, it is pulverized, cut into a rolling pin shape, and dried in a semi-finished state to complete a half-baked udon.

The invention's effect

Compared to traditional udon made only with wheat flour, by adding black sesame and paste during the noodle making process, the amino acids that are nutrients contained in black sesame pass the secretion of female hormones, and zinc acts as an oxygen Promotes active action, and essential fatty acids are essential to the body but contain ingredients that cannot be synthesized in the body. Vitamin E has the effect of preventing aging, cholesterol and neutral fat, and prevents wrinkles. An excellent health food.

In addition, by adding black sesame and paste within the range allowed for noodle making, it is a delicious food with a firm texture with the texture of conventional udon while making use of the flavor of black sesame, and at the same time, beautiful skin and menopause -It has the advantage that it is good for health and beauty with the improvement effect of menstrual pain and menstrual irregularity.

It is a unique noodle that has a flavor, is visually beautiful, and is differentiated from other udon.

It is a flowchart which shows the manufacturing process of this invention.

Claims (3)

Including the step of mixing noodles by mixing flour mixed with black sesame ground sesame and black sesame sesame sesame and mixing with dry roasting and mixed water with paste added to salt water and juicer, How to make black sesame udon. The manufacturing method of Claim 1 which uses the mixed water which added the paste of the total weight 10-15% to salt water for the said mixed powder. Udon containing black sesame, produced by the production method according to claim 1.

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