JP2008142065A - Method of producing noodles and pasta in which gamma-aminobutyric acid is suitably contained or stored - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide the production method of noodles and pastas which are made to form and accumulate the γ-aminobutyric acid or those which are added with the γ-aminobutyric acid so that the noodles and pastas are able to hold and store the γ-aminobutyric acid even in the middle of commercialization process or after the commercialization process of them being as the dried noodles and dried pasta. <P>SOLUTION: Powder of 500 g of defatted rice bran is put into a food mixing container, then mixed with 600 g of mineral water and approximately 25 g of Himalaya salt blocks, stirred while being heated, thus approximately 1000 g of kneaded rice bran is obtained. Next, 700 g of all-purpose flour and salt water made from 30 g of salt dissolved in 370 g of water are added into a food mixing container and kneaded together for 20 minutes, the kneaded rice bran of approximately 200 g is then added and kneaded together for 10 minutes to make dough, ferment it for half a day, then the dough is formed into noodle shape by a noodle making machine and the raw noodle is obtained. This raw noodle is rested further for approximately an hour and natural-dried for approximately 12 hours and approximately 800 g of dried noodles is obtained. In this stage approximately 80 mg of γ-aminobutyric acid is contained in the approximately 100 g of dried noodle. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing noodles and pasta, wherein at least one powder selected from wheat flour, barley flour, rye flour and oat flour contains a predetermined amount of a γ-aminobutyric acid-containing plant or (and) said plant The kneaded product obtained by mixing the extracted γ-aminobutyric acid with an appropriate amount of sodium chloride, an appropriate amount of water, warm water or hot water and kneading using a kneading means is added to the noodle-like forming means or pasta-like forming means by known means. The noodle-like product or the pasta-like product is subjected to a first drying treatment at a predetermined time and a predetermined temperature, and then subjected to a second drying treatment at a predetermined time and a predetermined temperature as necessary. The present invention relates to a method for producing noodles and pasta that suitably retain or accumulate aminobutyric acid.

Noodles such as udon, soba, and Chinese soba are made from noodle dough that uses flour as the main ingredient. Japanese people particularly like these noodles and often use them as staple foods instead of cooked rice.
However, most of the noodles as described above are made of wheat flour (soft flour) and lack of nutrients other than carbohydrates. Therefore, if you eat only this, there is a problem that unfavorable health effects such as vitamin deficiency occur. there were.
Then, this inventor paid attention to the nutrient which brown rice has. That, vitamins and such vitamins B ₁ and niacin brown rice, nutrients such as minerals are abundant, such as iron and calcium. Since these nutrients are mainly contained in parts such as pericarp, seed coat, and germ that are removed as rice bran during whitening, the amount of the nutrients in white rice after whitening is extremely small.

By the way, in recent years, γ-aminobutyric acid (γ-aminobutyric acid) is called GABA for short, and the development of foods to which GABA is added or enriched has been made.
GABA is a kind of amino acid widely distributed in nature, and its molecular formula is NH ₂ CH ₂ CH ₂ CH ₂ COOH.
In addition to playing an important role as an inhibitory neurotransmitter in the body, it is an active ingredient with physiological activities such as blood pressure lowering action, diuretic action, tranquilization action, kidney, liver function improvement action and alcohol metabolism promotion action It is known.
GABA is a non-protein amino acid that acts as a neurotransmitter, and is biosynthesized from glutamic acid in vivo by glutamic acid decarboxylase. This γ-aminobutyric acid has an antihypertensive effect (Takahasi, et al., Jap. J. Physiol. (1955)) and is effective in regulating blood pressure in hypertension (Chalmers, et al., J. Hypertens). (1992)) is already widely known from the results of animal experiments. The blood pressure lowering action of γ-aminobutyric acid has certain limitations, and even if it is administered in excess of the required amount, it does not fall below normal blood pressure. Therefore, it is considered to be a very excellent functional component in terms of safety. It is done. Therefore, γ-aminobutyric acid is an amino acid having a physiological function that should be called a blood pressure increase suppressing action rather than a blood pressure lowering action.
As foods containing this GABA, tea, cereals, vegetables, fruits and the like are known, but their contents are extremely small.

Thus, in recent years, there have been increasing examples of food development aimed at increasing the content of γ-aminobutyric acid in foods.
For example, in 1987, the vegetable and tea industry test site of the Ministry of Agriculture, Forestry and Fisheries promoted the glutamic acid decarboxylase reaction of tea leaves by repeating the aerobic and anaerobic states of tea leaves, and the content of γ-aminobutyric acid from ordinary tea Has developed "Gabalon Tea". This “Gabalon tea” has already been commercialized.
Moreover, for example, germinated brown rice contains more γ-aminobutyric acid than normal rice due to the action of glutamate decarboxylase at the time of germination, and is commercialized as germinated brown rice.
In addition, for example, the amount of γ-aminobutyric acid in 100 g of food which is said to contain a large amount of γ-aminobutyric acid is 5 to 10 mg for brown rice, 10 to 20 mg for germinated brown rice, normal wheat flour (wheat endosperm) It is generally known that it is 1 mg in the case of the main part), 3 to 10 mg in the whole wheat flour (whole flour milled), and 10 to 20 mg in the flour milled germinated wheat.

Among them, application development projects for noodles have increased in recent years.
For example, it is an object to provide a food material enriched with γ-aminobutyric acid that can be used as it is in a normal food production process. As a solution, dough is prepared by adding water to cereal powder and then kneading. A method for producing a dough enriched with γ-aminobutyric acid, characterized in that γ-aminobutyric acid is produced from glutamic acid in the dough in an amount of 10 mg or more per 100 g of dough, wherein the grain powder contains germ and / or hull. Yes, dough is prepared in the presence of a glutamic acid source, and development projects for foods produced from the dough obtained by the above method are known. (Refer to JP 2004-298138 A)

  In addition, for example, it is possible to ingest nutrients easily by using a food for strengthening nutritional components composed of rice bran powder and rice bran powder, in particular, rice bran powder, rice powder and rice bran powder, and can be eaten by a normal cooking method. It is intended to provide a food containing a nutritional component-enhancing food and a food containing a nutritional component-enhancing food, and is characterized by comprising rice bran powder and rice bran powder, especially rice bran powder, rice powder and rice bran powder as a solution. Nutritional component-enhancing foods are known. (See JP 2004-222645 A)

  In addition, for example, by adding germinated brown rice, nutrition is enhanced and the original taste of the udon is not impaired, and it is an object to provide a method for producing udon, and as a solution, a material obtained by expanding the germinated brown rice is powdered. The obtained germinated brown rice processed powder is mixed with wheat flour, water is added to this mixed powder, and this is kneaded to make noodles. When the germinated brown rice processed powder is used in the mixed powder at 10 to 40% by weight, It is preferable to use 80 to 100 parts by weight of water with respect to 1000 parts by weight of the mixed powder. Further, the development project is characterized in that the average particle diameter of the germinated brown rice processed powder is equivalent to that of wheat flour. It has been. (Refer to JP 2004-194543 A)

In addition, for example, to provide a food supplement capable of improving the nutritional value over brown rice without impairing the taste and flavor of the food, and a food supplement supplemented with the food supplement. The purpose and constitution of the supplement is that the food supplement contains γ-aminobutyric acid formed by forming a salt with an acid having an acid dissociation constant smaller than pK _a = 4.4. Development projects characterized by being added to food such as food are known. (Refer to JP-A-2003-9820)

However, in the development examples such as JP-A No. 2004-298138, JP-A No. 2004-222645, JP-A No. 2004-194543, JP-A No. 2003-9820 described above, γ- Although it is a project that increases aminobutyric acid, originally, when commercializing the development example described above, for example, when the commercialized noodles are dry noodles, at least a drying step is required. In the development example described above, it is pointed out that there is no description about means for commercialization and drying means.
This is because γ-aminobutyric acid in foods has a problem that it decomposes at a high temperature, and more specifically, it is known in the industry that γ-aminobutyric acid in foods decomposes at 130 ° C. or higher. Because it is.
That is, it has been pointed out that when the above-mentioned development project is commercialized as dry noodles by a general method unless there is a predetermined technical condition, the generated γ-aminobutyric acid is reduced. .

The first object of the present invention is to solve the above-mentioned problems, and in the noodles and pasta in which γ-aminobutyric acid is produced, accumulated or added, the noodles and pasta It is to provide a method for producing noodles and pasta that suitably retains or accumulates γ-aminobutyric acid by means for increasing the usefulness of γ-aminobutyric acid during the production process.
In addition, the second object of the present invention is to provide noodles and pasta in which γ-aminobutyric acid is produced, accumulated, or added. Even after commercializing the noodles or pasta as dry noodles or dry pasta, γ- It is to provide a means for retaining or accumulating aminobutyric acid.

  A first means for solving the problem is that in a method for producing noodles containing γ-aminobutyric acid, a predetermined amount is added to at least one kind of powder selected from wheat flour, barley flour, rye flour and oat flour. A plant containing γ-aminobutyric acid or (and) the above-mentioned plant-extracted γ-aminobutyric acid and an appropriate amount of sodium chloride, an appropriate amount of water, warm water or hot water and mixing the kneaded product by a conventional kneading means with a composite roll And then aging for a predetermined time at a predetermined temperature and rolling, and after performing a first drying treatment at a predetermined time and at a predetermined temperature for a noodle-shaped product by a conventional noodle-shaped forming means, a predetermined time and It is to provide a method for producing noodles that suitably retains or accumulates γ-aminobutyric acid, characterized in that the second drying treatment is performed at a predetermined temperature.

Regarding noodles as the first means for solving the problems, kneading a desired amount of at least one powder selected from wheat flour, barley flour, rye flour and buckwheat flour with appropriate amounts of water, salt, etc. It is a food that is kneaded using means and cut into thin pieces using noodle making means, such as udon, hiyamugi, somen, ramen, soba noodles, and the like.
With regard to the wheat flour, either refined wheat flour or brown wheat flour can be used, and the variety is not particularly limited.
As for the barley flour, refined barley flour or brown barley flour can be used, and the variety is not particularly limited.
As for the rye flour, either polished rye flour or brown rye flour can be used, and the variety is not particularly limited.
As for the oat flour, either polished oat flour or brown oat flour can be used, and the variety is not particularly limited.
For the γ-aminobutyric acid-containing plant, at least one selected from cereals, vegetables, fruits, wild vegetables, herbs, and the like can be used.

  Further, regarding the use state of the γ-aminobutyric acid-containing plant, it may be liquid, liquid, puree, viscous liquid, powder, granule, granule, or pellet. In the present invention, the powder is preferably in a state of 0.1 μm to 1 mm, the granular is preferably in a state of 100 μm to 2 mm, the granular is preferably in a state of 1 mm to 3 m, and the pellet is preferably in a state of 3 mm to 10 mm. To do.

Regarding the grains described in the first means for solving the problem, it refers to those cultivated in order to make the seeds edible among the crops, and select from rice (brown rice, germinated brown rice, rice bran, etc.) Used), wheat (selected from wheat, barley, rye, wheat germ, germinated wheat, etc.), straw, straw, beans, straw, buckwheat, corn, and the like.
Moreover, it is preferable that the rice bran uses medium or white nuka.
Moreover, regarding the grain used in the present invention, the variety is not limited.

Regarding vegetables described in the first means for solving the problems, it is generally selected from root vegetables, green-yellow vegetables, solanaceous plants, flower vegetables, leaf vegetables, stem vegetables, fruit vegetables, etc. At least one of these can be used.
The root vegetable refers to a vegetable that uses a portion in the soil, and the edible portion is not necessarily a root, but consists of a root, a rhizome, a rooted root body, and a complex of these and other organs. Specifically, radish, carrot, burdock, lotus root, moss, etc. are known. In detail, as root vegetables that use roots, burdock, rutabaga, beet, carrot, parsnip, radish, turnip, etc. are known as root vegetables that use enlarged roots, and are derived from side roots and adventitious roots Sweet potatoes, cassava, yacon, etc. are known as tuberous roots, and root vegetables that use underground stems are known as taro, taro, konjac, water chestnut, etc. As the type to be used, Tashiroimo, lotus root, and the like are known, and as to the type to use the tuber, kikuimo is known. In addition, onions, shallots, garlic, lilies, bonnets, etc. are known as those that use bulbs (complex of rhizomes and hypertrophic leaves attached to them), and types that use rooted bodies include yam, yam, Chinese yam is known.
The solanaceae is one of the family Dicotyledonous genus Chrysophyceae, and there are many species that use fruits such as potato, eggplant, capsicum and pepper. For example, eggplants, potatoes, and physalis are known as eggplants, tomatoes are known as tomatoes, peppers (green peppers), habaneros, and peppers are known as peppers. The genus is known as physalis, giant grape physalis, and so on.
In general, artichoke, cauliflower, rape blossoms (rape), Fukinoto (buffoon), broccoli, myoga, etc. are known for the flower and vegetable.
The green-yellow vegetables generally refer to “a vegetable having a carotene content of 600 μg or more per 100 g of edible portion” according to the standards of the Ministry of Health, Labor and Welfare. It may contain dark vegetables with many colors. For example, in general, Asagi Asuka, Endive, Asparagus, Sayaengen, Sayaendo, Osaka Chinese cabbage, Okahijiki, Okra, Shelled radish, Turnip leaf, Pumpkin, Mustard vegetable, Gyoja garlic, Kyoto vegetable, Kinsai, Watercress, Kale, Kogomi, Komatsuna, Shandongsai, Shitogarashi, Sunny lettuce, Salad, Shiso, 16 Sasage, Spring chrysanthemum, Sashiki greens, Seri, Taasai, Daikon leaf, Taisai, Takana, Tarano bud, Chingensai, Horsetail , Vinegar, Vinegar, Tuna, Pepper, Tona, Tomato, Tomato, Tonbutsu, Nagasaki Chinese cabbage, Nazuna, Nabana, Leek, Carrot, Garlic bud, Leaf onion (all-purpose green onion, green onion), Nozawana, Noburu ( Nonohiro, Hiroko), Pakchoi, Basil, Parsley, Hanara, Paprika, Bell Pepper, Hinano, Hiroshima Vegetables, Fudanso , Broccoli, spinach, mizukake greens, makibi-yaki (radish vegetables, peach greens), mizugarashi, mitsuba, brussels sprouts, sprouts, moroheiya, yasai, yomena, wormwood, leek, leaf lettuce, rocket salad , Etc. are known.
As for the leafy vegetables, generally, cabbage, watercress, kale (Hagomokanran), Japanese mustard spinach, cornichon, saishin, sanchu, shungiku, seri, celery, taasai, onion, chisha, Chingensai, leek, leek, Chinese cabbage, parsley, Japanese cypress (Asteraceae genus), chard (perennial grass, Swiss chard), spinach, mizuna, mibuna, honey bee, wild rhinoceros, arugula, lettuce, etc. are known.
As for the above-mentioned stem vegetables, generally, asparagus, udo, empty-core vegetables, taro, potato, ginger, bamboo shoot, lily root, lotus root, wasabi and the like are known.
As for the fruits and vegetables, generally, azuki bean, strawberry, kidney bean, pea, edamame, okra, pumpkin, cucumber, kiwano (tsunonigauri), sesame, cowpea, winged bean, shirori, watermelon, broad bean, soybean (green soybean), tamaro (Kodachi tomato), pickled radish (goya), capsicum, tougan, corn, tomato, eggplant, jujube, pepper, pepino, cucumber, melon, yugao, groundnut, lentil, etc. are known.
Moreover, regarding the vegetables used in the present invention, varieties are not limited.

With regard to fruits described in the first means to solve the problem, in general, fruits generally refer to fruits that are edible and sweet, and in a narrow sense only those that become trees. The Ministry of Agriculture, Forestry and Fisheries also uses this definition. In general, among edible fruits, those having sweetness are often referred to as “water confectionery” and “fruit”. In the present invention, the types and classifications of fruits are generally deciduous fruit trees, berries, nuclear fruits, shell fruits, other kinds, citrus fruits, evergreen fruit trees (excluding citrus fruits), tropical fruit trees, fruit Vegetables that can be eaten, etc. shall be available.
As for the pomegranate, it refers to a flower bed (also referred to as a flower bud) that is a fruit that develops at the tip of the flower pattern. Generally, karin, pear, quince, medlar, apple, etc. Are known.
As for the above-mentioned drupe, it refers to the fruit that has developed from the ovary wall, and generally, apricot (apricot; apricot, apricot), ume (plum), cherry (cherry peach (sweet cherry); sweet cherry) , Plum (Li; acid peach), peach, etc. are known.
Regarding the shells, the fruit skin is dried and hard, is a fruit that is not in close contact with the seeds, refers to those containing 1 to several seeds, generally, almonds, ginkgo, Chestnuts, walnuts, pecans, etc. are known.
As for the above-mentioned other types, akebi (trees), figs (no flower fruits), oysters, raspberries (kisame), kiwifruit (kiwi), gummy (salmons; cucumbers; persimmons), cranberries (spotted berries), cowberry (moss peaches) , Iwamomo; Hamanashi; Okamaringo), Pomegranate (柘 榴; Ishizuchi), Sarnashi (Saru Pear, Shirakuchizuru; Kokuwa), Currant (Vinegar Lump, Gooseberry), Jujube (Sardine), Niwaume (Garden Plum, Kome) Common redcurrants (bunches of acid, red currants), grapes (sardines), blackberries, blueberries, popau (popo; popupo; popou), raspberries, japonica, etc. are known.
The citrus is a general term for plants belonging to the genus Citrus, Kumquat, Karachichi, etc. of the Citrus family, and other than Karachichi refers to evergreen ones, and in general, Iyokan (Iyokan), Unshuukan (Unshu) Tangerine, Orange, Oro Blanco (Sweety), Kavos (Vinegar Vinegar), Karatachi, Kishu Mikan (Kishu Tangerine, Japanese Mandarin, Komikan), Kumquat (Golden Tangerine), Kunenbo (Nine Year Mother), Grapefruit, Koji (Kanko, Usukawa) Mandarin oranges, sanboukan (Sankan mandarin, daruma mandarin orange), Shikuwasa (shiikuwasha; Hirami lemon), citron, shiranui (shiranui, dekopon), sudachi (vinegar), Daidai (yoyo; orange), tachibana, tangkan Dekopon, Natsumikan (Summer Tangerine), Hassaku (Yawata), Hanayu (flower bud), Hyugana (Hyuga Natsu, New Summer Orange; Konatsu Tangerine), Bush Kang (Buddang Tangerine), Bungtan (Buntan, Zabon; Jabon), Bergamot, Ponkan (Tangerine Tangerine), Tangerine (Tangerine Tangerine), Yuzu (Yuzuko; Tsubaki Vinegar) , Lime, lemon, etc. are known.
As for the evergreen fruit trees (excluding citrus fruits), olives, loquat (bamboo shoots), bayberry (yama peaches, ume plums) and the like are generally known.
The tropical fruit tree is generally said to be a tropical fruit, and refers to an evergreen fruit tree distributed from the subtropics to the tropics, such as acerola, atemoya, avocado (butterfruit), canister (eggfruit, crusty egg) , Cam Come, Kiwi Fruit, Kiwano, Guava (Banjiro; Banzakuro), Coco (Coconut), Sapodilla (Tree Potato), Star Fruit (God Egg), Tamarillo (Tree Tomato, Tree Tomato), Cherimoya (ice cream tree), dragon fruit, durian, date palm, pineapple (pineapple; bromeliad), passion fruit (fruit clock grass (fruit and crunch)), banana, papaya (papaya; chichiuri); Kuka (Kiso)), Babaco, Paramits (Hara Honey, Ja Cricket), breadfruit, banreishi (shakato), pitaya (dragon fruit), pitanga, feijoa (pineapple guava), futomo (phuto), pepino, white support (white support), mango, mangosteen, miracle Fruit, rambutan, longan (longan), litchi (ricepipe, lychee), red pitaya, etc. are known.
In addition, vegetables that can be eaten like the fruits are classified and distinguished from fruit vegetables by the Ministry of Agriculture, Forestry and Fisheries. Generally, strawberry, watermelon, melon, and the like are known.
Moreover, regarding the fruit used for this invention, a variety is not limited.

Further, for example, the oyster is cultivated as a fruit tree in temperate regions around the world, and it is said that the number of varieties is large and exceeds 1,000, but it is roughly divided into astringency and sweet potato. An astringent candy is a candy that remains astringent as long as the fruit is ripe. The typical varieties are Heiwa no Mu and Saotone Hayao. Niigata Prefecture is the origin of Heirokumu-no. Tokunashi Wassei was cultivated in the Tone Samurai farm in Tenri City, Nara Prefecture and mutated in 1980. Sweet potato is thought to be a mutant of astringency and is a Japanese variety. It is astringent when it is immature, but as it ripens, the astringency drops and the sweetness increases. Sweet potatoes can be classified into complete sweet potatoes that always have sweetness when they are ripe, and incomplete sweet potatoes that can have astringency when mature due to the presence or absence of seeds. Because astringents may remain, incomplete sweet potatoes are sometimes included in a kind of astringents. The representative varieties of perfect candy are Fuyu and Jiro. Fuyu originated in Ikura, Mizuho City, Gifu Prefecture and has a log. Typical varieties of imperfect sweet potatoes include brush brushes originated in Aichi Prefecture and Zen-jimaru originated in Kanagawa Prefecture. The main perfect sweet potatoes are known as Fuyu, Jiro, Taaki, Aiyutaka, Gosho, Izu, etc. The main imperfect sweet potatoes are known as brush candy, Zenji Maru, Nishimura Hayao, etc. The main astringents are Koshu Hyakume, Beeya, Fuji, Heiroku Mutsu, Tone Hayao, Saijo Kaoru, Ichida Kaoru, Yotsumizo, and Aizu Familiar.
Although the tannin is insoluble in the sweet potato pulp, it can not be eaten because the tannin is water-soluble and astringent and the astringent pulp is soft. It is necessary to wait for it to become a jukushi) or to process “astringency” to make tannin insoluble. In the present invention, any means may be used in the astringent method. In the present invention, processed products of persimmon can also be used, and dried persimmon and jam can be used.
Further, the variety used for the present invention is not limited.

The wild plants described in the first means for solving the problem are generally a general term for plants that grow naturally in the wild and eat them. However, in the present invention, it can also be used for cultivated wild plants. Commonly known wild plants include akebi, thistle, azuki (Pyon), Iwabuki (Daemonjisou), Udo, large-billed beef (Urui), Katakuri, mushrooms, gyoja garlic (also known as Ainugi, Kitobiro), Japanese croaker, wolfberry ( (Crowse namba), kogomi, kosiabura, shaksarnashi, seri, spring, bamboo shoots, cod roe, horsetail, lotus scallop, hamgonsou, fuki, fukinoto, matababi, honey bee, maple, yachibuki, wild grape, mountain Wasabi, bracken, etc. are known.
Moreover, regarding the wild vegetable used in the present invention, the variety is not limited.

As for the herbs described in the first means for solving the problem, generally, cooking herbs and medicinal herbs can be used.
With regard to the cooking herbs, Angelica (Angelica officinalis), Anise (Anise hyssop. Agastache feniculum), Basil (Osilum basil), Bay laurel (Bayl ur. (Chervil. Anthriscus cerrefolium), Chives (Chives. Allium schoenopurasum), Leek (Garlic chives. Allium tuberossum), Coriander (Ciliantro, Coriander Courandrum urium) lef. C. flexusus, and otherspecies), lemon verbena. Lippia citriodora, lobage (Lovage. Levisticum officinale), marjoram. Mint. Mentha spp., Nastatium. Tropaeolum majus, Oregano. Origanic vulgare. O. herculoticum, and other species. (Sage. Salvia officinalis), savory, saberly (Savery. Shortjahortensis, S. montana), Shigegishi, ceiba (Sorrel. Rumex spp.), Tarragon (Taragon. It can be selected from Artemisia dracunculus, time (Thyme. Thymus vulgaris), and the like.
With regard to the medicinal herb, Yarrow, yarrow (Yarrow.Achillea millefolium), hawthorn (Hawthorn.Crataegus spp.), Echinacea, Echinacea (Purple coneflower.Echinacea purpurea and other species of Echinacea), comfrey (Comfrey.Symphytum officinale), St. John's wort, St. John's wort. Hypericum perforatum, Horehound. Marrubium vulgare, Lavender. Lavandula spp. man Chamomile.Matricaria recutita (Chamomilla recutita)), catnip, catmint (Nepeta mussinii), catnip, catnip (Catnip.Nepeta cataria), passion flower (Passion flower.Passiflora spp.), feverfew, Feverfew (Feverfew.Tanacetum parthenium ( Chrysanthhemum parthenium)), dandelion, Dandelion (Dandelion. Taraxacum officinale), Valerian (Valarian. Valeriana offcinalis spp.), Sagebrush, wormwood ( ormwood.Artemisia), Tribulus terrestris (Puncture Vine, Caltrop, Yellow Vine, Goathead.Tribulus terrestris), such as it is assumed that available.
Moreover, regarding the herbs used in the present invention, varieties are not limited.

In addition, regarding the predetermined amount of the γ-aminobutyric acid-containing plant, the composition of the γ-aminobutyric acid-containing plant is liquid, liquid, puree, viscous liquid, powder, granule, In the case of a shape, in the case of a granular shape, in the case of a pellet shape, it is necessary to prepare appropriately, but it may be 1.0 to 20.0% by weight with respect to the total weight of the noodles, preferably 5. If the blending amount is less than 1.0% by weight, it is not sufficient for the intended effect of the present invention. On the other hand, even if it exceeds 20.0% by weight, the increase is commensurate. The improvement of the effect cannot be expected.
As for the plant-extracted γ-aminobutyric acid, the composition of the plant in the case of extracting γ-aminobutyric acid from the plant by a conventional method is a liquid, a liquid, a puree, a viscous liquid, In the case of powder, in the case of granules, in the case of granules, in the case of pellets, etc., it is necessary to prepare appropriately depending on the total weight of the noodles. Well, preferably 0.5 to 5.0% by weight, and if the blending amount is less than 0.1% by weight, it is not sufficient for the intended effect of the present invention, while even if it exceeds 10.0% by weight, The improvement of the effect commensurate with the increase cannot be expected.

Regarding water or hot water or hot water used in the first means for solving the problem, for example, a range of about 20 to 30 ° C. is preferable for water, and a range of about 30 to 50 ° C. is preferable for hot water, for example. For example, a range of about 50 to 1000 ° C. is preferable for hot water.
The salt is preferably used in the range of 0.5% by weight to about 3.0% by weight, and more preferably in the range of about 1.0% by weight to about 2.0% by weight. By doing so, it has been found that there is an effect of giving an effective taste and texture when eating the product of the present invention after boiled.
With regard to the above flour, either refined flour or brown flour can be used. As for the barley flour, either refined barley flour or brown barley flour can be used. As for the rye flour, either polished rye flour or brown rye flour can be used. With regard to the oat flour, either polished oat flour or brown oat flour can be used.

Regarding the aging of the plate-like material in the first means for solving the problem for a predetermined time, the predetermined time is preferably 10 minutes to 180 minutes, but preferably 30 minutes to 90 minutes. If it is less than 10 minutes, the aging effect is insufficient, and if it is 180 minutes or more, it is not preferable in terms of cost-effectiveness, and the expected effect (for example, increasing action of γ-aminobutyric acid) is difficult to occur.
Regarding the aging of the plate-like material in the first means for solving the problem at a predetermined temperature, the predetermined temperature is preferably 0 ° C. to 50 ° C., but preferably 20 ° C. to 40 ° C. If the temperature is lower than 0 ° C., the aging effect is insufficient, and if it is 50 ° C. or higher, it is not preferable because of the action of the ripening substance, and the expected effect (for example, an increase action of γ-aminobutyric acid) is difficult to occur.
As the means for rolling the plate-like material, any means can be used as long as it is a rolling means used for noodle making.

Regarding the means for subjecting the noodle-shaped product to the first drying treatment at a predetermined time, the time at which it is judged that the noodle-shaped product has been sufficiently dried is affected by the predetermined temperature, from 0 ° C. to 5 ° C., 5 ° C to 10 ° C, 10 ° C to 15 ° C, 15 ° C to 20 ° C, 20 ° C to 25 ° C, 25 ° C to 30 ° C, 35 ° C to 40 ° C, 40 ° C to 45 ° C, 45 ° C to 50 ° C The drying time can be selected from 10 minutes to 30 minutes, 30 minutes to 60 minutes, 60 minutes to 120 minutes, 120 minutes to 240 minutes, 240 minutes to 480 minutes, 480 minutes to 960 minutes, 960 minutes to 1920 minutes, 1920 minutes to 3840 minutes, 3840 It is preferred to select from minutes to 7680 minutes.
Regarding the means for first drying the noodle-shaped product at a predetermined temperature, γ-aminobutyric acid is a kind of amino acid produced by decarboxylation of glutamic acid in vivo, and is important in the central nervous system as a neurotransmitter. It is known to play a role, is a compound abbreviated as GABA, and is a component often found in the γ-aminobutyric acid-containing plant powder. GABA is known to exhibit blood pressure lowering action, liver function improving action, obesity preventing action, tranquilizing action, etc., and since it is a compound useful for maintaining health when ingested in the body, it improves the nutritional value of various foods. It is also well known that GABA decomposes at high temperatures (approximately 130 ° C.).
Therefore, regarding the first drying treatment, if the drying temperature is in the range of 0 ° C. to 130 ° C., there is no need to provide a drying means or a limitation on the drying temperature, but it is preferably natural drying and may be natural drying. It can be outdoor or indoor.
Natural drying as the first means for solving the problem is a means for reducing the water content of the noodle-shaped product by utilizing natural energy in accordance with the laws of nature existing on the earth.
Moreover, as long as it is naturally dried outdoors, the dried product may be in a state that is completely affected by the natural environment or in a state that is hardly affected by the natural environment.
Moreover, as long as it is naturally dried indoors, the dried product may be either in a state affected by the indoor environment or in a state hardly affected by the indoor environment.

Regarding the condition affected by the natural environment described in the first means to solve the problem, it is affected by the weather such as rain, wind, snow, and solar rays, dust, dirt and exhaust gas outdoors (vehicles and factories). And all substances and compositions generated from households, offices and agricultural facilities, including all substances and compositions generated from power plants, power plants, power generation equipment, combustion / incineration facilities, combustion / incineration equipment and research facilities ), A state in which no means for responding to at least one selected from insects, birds, animals, and the like is provided.
Regarding conditions that are not easily affected by the natural environment described in the first means to solve the problem, the effects of weather such as rain, wind, and snow, outdoor dust, dust, and exhaust gas (vehicles, factories and power generation) Including all substances and compositions generated from power stations, power generation equipment, combustion / incineration facilities, combustion / incineration apparatuses and research facilities) and odors (including all substances and compositions generated from homes, offices and agricultural facilities) ), A state in which means for responding to at least one selected from insects, birds, animals, and the like is provided.

Regarding the state affected by the indoor environment described in the first means for solving the problem, the indoor in the present invention is a facility that is not easily affected by the weather such as rain, wind, snow, and sunlight. Yes, inside a general building, temperature, humidity, dust and dirt, gas bodies, powder and bad odor generated from indoor material production equipment and material processing equipment, indoor power generation equipment In addition, a state is described in which no countermeasure means is provided for at least one selected from a gas body generated from a combustion apparatus, an incinerator, or a heating apparatus, powder, malodor, and the like.
Regarding the condition that is not easily affected by the indoor environment described in the first means for solving the problem, the temperature is generated from the indoor temperature, humidity, dust, dust, and the indoor material production facility and material processing facility. A state of providing countermeasures against at least one selected from gas bodies, powders and offensive odors, gas generators, powders and offensive odors generated from indoor power generation devices, combustion devices, incinerators and heating devices Explains.

With respect to the means for subjecting the noodle-shaped product to the second drying treatment at a predetermined time, the time at which the noodle-shaped product is judged to be sufficiently dried is affected by the predetermined temperature, from 0 ° C. to 5 ° C., 5 ° C to 10 ° C, 10 ° C to 15 ° C, 15 ° C to 20 ° C, 20 ° C to 25 ° C, 25 ° C to 30 ° C, 35 ° C to 40 ° C, 40 ° C to 45 ° C, 45 ° C to 50 ° C The drying time can be selected from 10 minutes to 30 minutes, 30 minutes to 60 minutes, 60 minutes to 120 minutes, 120 minutes to 240 minutes, 240 minutes to 480 minutes, 480 minutes to 960 minutes, 960 minutes to 1920 minutes, 1920 minutes to 3840 minutes, 3840 It is preferred to select from minutes to 7680 minutes.
Regarding the means for subjecting the noodle-like product to a second drying treatment at a predetermined temperature, as described in the means for subjecting the noodle-like product to a first drying treatment at a predetermined temperature, the GABA is heated to a high temperature (approximately 130 ° C.). In order to solve the problem of decomposition, the drying process and the drying temperature are not necessarily limited as long as the drying temperature is in the range of 0 ° C to 130 ° C. Is low-temperature drying, and a range of 0 ° C. to 50 ° C. is suitable, and any means may be used as long as the temperature range can be maintained for a predetermined time.
As the means for controlling the temperature range, any means that is generally known may be used.
For the low-temperature drying means, the noodles are formed by controlling the temperature to be within the predetermined temperature range using, for example, electrical energy, thermal energy, electromagnetic energy, or chemical energy, using the laws of nature. Any means can be used as long as it can reduce the moisture content of the product. However, it is preferable to use an infrared radiation means or a far infrared radiation means.
Further, as the infrared radiation means, for example, when an infrared lamp is used, it is preferable to use one having a wavelength range of 0.60 to 4.0 μm. However, any infrared radiation means that is generally available can be used. Although it may be used, the type to which the temperature control means is attached is preferable for economic reasons.
Further, as the far infrared radiation means, for example, when a type in which a heating means and a far infrared radiation material are combined is used, it is preferable to use one having a wavelength range of 4.0 to 1,000 μm. Any far-infrared radiation means can be used as long as it can be obtained, but the type to which the temperature control means is attached is preferred for economic reasons.
Further, the infrared radiation means and the far infrared radiation material may be used in combination.
Further, a drying means using only a far-infrared emitting material is possible.
In addition, as far-infrared emitting material, any material that is generally known may be used.
In addition, the second drying process may be performed indoors or in a state that is hardly affected by the natural environment.

Regarding indoor conditions described in the first means for solving the problem, the effects of sunlight, temperature, humidity, etc. And exhaust gases (including all substances and compositions generated from vehicles, factories, power plants, power generation devices, combustion / incineration facilities, combustion / incineration devices, and research facilities) and odors (generated from homes, offices, and agricultural facilities) In other words, a state is described in which no corresponding means is provided for at least one selected from (including all substances and compositions).
Regarding indoor conditions that are difficult to be affected by the natural environment indoors described in the first means for solving the problems, even indoors, the effects of sunlight, temperature, humidity, etc. Dust and exhaust gas (including all substances and compositions generated from vehicles, factories, power plants, power generation equipment, combustion / incineration facilities, combustion / incineration equipment and research facilities) and odors (from homes, offices, and agricultural facilities) This includes a state in which means for responding to at least one selected from all the substances and compositions to be generated is provided.

  A second means for solving the problem is a method for producing noodles that suitably retains or accumulates γ-aminobutyric acid, wherein a predetermined amount of γ-aminobutyric acid-containing plant is added to rice flour as a main raw material, or (and) said plant extraction After adding γ-aminobutyric acid and a predetermined amount of cinnamon and making a kneaded product by a conventional kneading means into a plate shape with a composite roll, aging at a predetermined temperature for a predetermined time and rolling, then a conventional noodle-like forming means The γ-aminobutyric acid is preferably held or subjected to a second drying treatment at a predetermined time and a predetermined temperature as required after the first drying treatment at a predetermined time and a predetermined temperature. It is to provide a method for producing noodles to be accumulated.

Regarding noodles, which is the second means for solving the problems, a suitable amount of rice bran is added to the main ingredient rice flour, kneaded using conventional kneading means, and food cut into thin pieces using conventional noodle making means For example, udon, hiyagi, somen, ramen, etc. are shown.
As the rice flour, either polished rice flour or brown rice flour can be used. As for the brown rice used for the brown rice flour, there are 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, etc. At least one can be selected.
Moreover, a variety is not limited regarding the said rice flour.
Moreover, regarding the rice flour used in the present invention, it is possible to add and mix gluten corresponding to 0 to 20% by weight, but it is preferable to use about 5 to 10% by weight. It has been found that even this distribution has an effect of imparting an effective taste and texture to the noodles of the present invention. In addition, when the consumption target is atopic disease, it is better to avoid the use of gluten, and even in this case, the noodles of the present invention can have an effective taste and texture by combining the production methods described in the present invention. It turns out that there is an effect. For example, by adding and mixing an appropriate amount of water, warm water or hot water, mixing and kneading, in the production method, hot water is distributed and kneaded for a sufficient time, so that the noodles of the present invention have an effective taste. It turns out that there is an effect which gives food texture.
Moreover, regarding the content described regarding the said (gamma) -aminobutyric acid containing plant, it applies to the content described by the 1st means for solving a subject.
The predetermined amount of the γ-aminobutyric acid-containing plant shall conform to the contents described in the first means for solving the problem.
Moreover, regarding the content described regarding the said plant extraction (gamma) -aminobutyric acid, it shall apply to the content described by the 1st means for solving a subject.

As for the pan used in the second means for solving the problem, basically any type of pan can be used, but in the present invention, it is composed of 10% by weight of sodium carbonate and 90% by weight of dibasic sodium phosphate. Are preferred. It has been found that this type has an effect of giving an effective taste and texture to the product according to the present invention. In addition, it is preferable to use a screen with a Baume frequency (specific gravity) of 2 degrees for the screen used in the present invention. In addition, regarding general irrigation, crystallization occurs when the temperature is low. In this case, the Baume frequency is slightly lowered. In addition, it is preferable that the kansui be prepared by dissolving in hot water the day before and adjusting the thin Baume power with water. In addition, with respect to the amount of the pan used in the present invention, it is preferably used in the range of about 5% by weight to about 20% by weight, and more preferably about 7% by weight to about 10% by weight. The present inventors have found that the product of the present invention has an effect of giving an effective taste and texture.
Regarding the aging of the plate-like material in the second means for solving the problem for a predetermined time, the contents described in the first means for solving the problem shall be applied.
Regarding the maturing of the plate-like material in the second means for solving the problem at a predetermined temperature, the content described in the first means for solving the problem is applied.
The means for rolling the plate-like material shall conform to the contents described in the first means for solving the problem.

The contents described by the means for performing the first drying treatment on the noodle-shaped product for a predetermined time shall be the same as the contents described by the first means for solving the problem.
The contents described by the means for first drying the noodle-like formed product at a predetermined temperature shall be the same as the contents described in the first means for solving the problem. The contents described in the means for subjecting the noodle-like formed product to the second drying treatment for a predetermined time shall be the same as the contents described in the first means for solving the problem.
The contents described in the means for subjecting the noodle-like formed product to the second drying treatment at a predetermined temperature shall be the same as the contents described in the first means for solving the problem.

  A third means for solving the problem is that in the method for producing pasta containing γ-aminobutyric acid, a predetermined amount of γ-aminobutyric acid-containing plant or (and) said plant-extracted γ-amino is added to the main raw material flour. A mixture of butyric acid and an appropriate amount of sodium chloride, an appropriate amount of water, hot water or hot water, and a kneaded product by a conventional kneading means is formed into a pasta-like formed product by a conventional pasta-like forming means. Pasta that suitably holds or accumulates γ-aminobutyric acid, wherein the product is subjected to a first drying treatment at a predetermined time and a predetermined temperature and then a second drying treatment at a predetermined time and a predetermined temperature as necessary. It is to provide a manufacturing method.

Regarding pasta as a third means for solving the problem, generally, pasta (pasta) is a general term for Italian noodles made by kneading flour. For example, spaghetti, macaroni, ravioli, cannelloni, There are known rod-like shapes such as fettuccine and penne, tubular shapes, long plate shapes, and shaped bodies using a mold, but the present invention covers all generally known pasta shapes.
As for the flour, refined flour or brown flour can be used, and the variety of the flour is not limited.
Moreover, regarding the content described regarding the said (gamma) -aminobutyric acid containing plant, it applies to the content described by the 1st means for solving a subject.
In addition, regarding the predetermined amount of the γ-aminobutyric acid-containing plant, the composition of the γ-aminobutyric acid-containing plant is liquid, liquid, puree, viscous liquid, powder, granule, In the case of the shape, in the case of a granular form, in the case of a pellet form, it is necessary to prepare appropriately depending on the total weight of the pasta. If the blending amount is less than 1.0% by weight, the effect of the present invention is not sufficient. On the other hand, if it exceeds 20.0% by weight, the increase is commensurate with the increase. The improvement of the effect cannot be expected.
As for the plant-extracted γ-aminobutyric acid, the composition of the plant in the case of extracting γ-aminobutyric acid from the plant by a conventional method is a liquid, a liquid, a puree, a viscous liquid, In the case of powder, in the case of granules, in the case of granules, in the case of pellets, etc., it is necessary to prepare appropriately, but it should be about 0.1 to 10.0% by weight with respect to the total weight of the pasta. The amount is preferably 0.5 to 5.0% by weight, and if the blending amount is less than 0.1% by weight, it is not sufficient for the intended effect of the present invention. The improvement of the effect commensurate with the increase cannot be expected.

Regarding water or hot water or hot water used in the third means for solving the problem, for example, a range of about 20 to 30 ° C is preferable for water, and a range of about 30 to 50 ° C is preferable for hot water, for example. For example, for hot water, a range of about 50-100 ° C. is preferred.
The salt is preferably used in the range of 0.5% by weight to about 3.0% by weight, and more preferably in the range of about 1.0% by weight to about 2.0% by weight. By doing so, it has been found that there is an effect of giving an effective taste and texture when eating the product of the present invention after boiled.

Regarding the means for first drying the pasta-like formed product for a predetermined time and at a predetermined temperature, although there is a difference between noodles and pasta, the contents generally described in the first means for solving the problems are applied. For example, “noodles” described in the first drying processing means is described as “pasta”.
Regarding the means for subjecting the pasta-like formed product to the second drying treatment at a predetermined time and at a predetermined temperature, although there is a difference between noodles and pasta, the contents described in the first means for solving the problems are generally the same. For example, “noodles” described in the second drying processing means is described as “pasta”.

  A fourth means for solving the problem is that in a method for producing pasta containing γ-aminobutyric acid, a predetermined amount of γ-aminobutyric acid-containing plant or (and) said plant-extracted γ-amino is added to the main raw material rice flour. After adding butyric acid and a predetermined amount of cinnamon and making the kneaded material by a conventional kneading means into a plate shape with a composite roll, aging at a predetermined temperature for a predetermined time, rolling, and pasting the pasta shape by a conventional pasta-like forming means A pasta for suitably holding or accumulating γ-aminobutyric acid, characterized in that the formed product is first dried at a predetermined time and at a predetermined temperature and then second dried at a predetermined time and at a predetermined temperature as necessary. It is to provide a manufacturing method of the kind.

The pasta described in the fourth means for solving the problem conforms to the contents described in the third means for solving the problem.
As the rice flour, either polished rice flour or brown rice flour can be used. As for the brown rice used for the brown rice flour, there are 1 minute, 2 minutes, 3 minutes, 4 minutes, 5 minutes, 6 minutes, 7 minutes, 8 minutes, 9 minutes, etc. At least one can be selected.
Moreover, a variety is not limited regarding the said rice flour.
Moreover, regarding the rice flour used in the present invention, it is possible to add and mix gluten corresponding to 0 to 20% by weight, but it is preferable to use about 5 to 10% by weight. It has been found that even this distribution has an effect of giving an effective taste and texture to the pasta of the present invention. In addition, if the subject of consumption is atopic disease, it is better to avoid the use of gluten. Even in this case, the combination of the production methods described in the present invention makes it possible to effectively taste and feel the pasta of the present invention. It turns out that there is an effect to give. For example, by adding and mixing an appropriate amount of water, hot water or hot water, mixing and kneading, in the manufacturing method, hot water is added and kneaded for a sufficient period of time, so that it is effective for the pasta of the present invention. It was found to have an effect of giving a texture.
Moreover, regarding the content described regarding the said (gamma) -aminobutyric acid containing plant, it applies to the content described by the 1st means for solving a subject.

Moreover, regarding the content described regarding the said (gamma) -aminobutyric acid containing plant, it applies to the content described by the 1st means for solving a subject.
The predetermined amount of the γ-aminobutyric acid-containing plant conforms to the contents described in the third means for solving the problem.
Moreover, the description regarding said plant extraction (gamma) -aminobutyric acid is based on the content described by the 3rd means for solving a subject.
As for the cans used in the fourth means for solving the problems, basically any type of cans can be used, but in the present invention, it is composed of 10% by weight of sodium carbonate and 90% by weight of disodium phosphate. Are preferred. It has been found that this type has an effect of giving an effective taste and texture to the product according to the present invention. In addition, it is preferable to use a screen with a Baume frequency (specific gravity) of 2 degrees for the screen used in the present invention. In addition, regarding general irrigation, crystallization occurs when the temperature is low. In this case, the Baume frequency is slightly lowered. In addition, it is preferable that the kansui be prepared by dissolving in hot water the day before and adjusting the thin Baume power with water. In addition, with respect to the amount of the pan used in the present invention, it is preferably used in the range of about 5% by weight to about 20% by weight, and more preferably about 7% by weight to about 10% by weight. The present inventors have found that the product of the present invention has an effect of giving an effective taste and texture.

Regarding the aging of the plate-like material in the fourth means for solving the problem for a predetermined time, the contents described in the first means for solving the problem shall be applied.
Regarding the aging of the plate-like material in the fourth means for solving the problem at a predetermined temperature, the content described in the first means for solving the problem is applied.
The means for rolling the plate-like material shall conform to the contents described in the first means for solving the problem.
Regarding the means for first drying the pasta-like formed product for a predetermined time and at a predetermined temperature, although there is a difference between noodles and pasta, the contents generally described in the first means for solving the problems are applied. For example, “noodles” described in the first drying processing means is described as “pasta”.
Regarding the means for subjecting the pasta-like formed product to the second drying treatment at a predetermined time and at a predetermined temperature, although there is a difference between noodles and pasta, the contents described in the first means for solving the problems are generally the same. For example, “noodles” described in the second drying processing means is described as “pasta”.

  A fifth means for solving the problem is that in the method for producing the noodles or the pasta, the γ-aminobutyric acid-containing plant is heat-treated before being distributed to the powder, or (and) the powder. Γ-aminobutyric acid extracted from the heat-treated product is added to the γ− of any one of the fourth means for solving the problem from the first means for solving the problem. It is to provide a method for producing noodles and pasta that suitably retain or accumulate aminobutyric acid.

Regarding the heat treatment of the plant, for example, regarding the heating means, since the problem that γ-aminobutyric acid decomposes when it reaches approximately 130 ° C. is known, any heating is possible as long as the heating temperature of the plant is 130 ° C. or less. Means (eg, boil at normal or high pressure, boil, steam, spray high temperature steam, bake, boil, roast, roast, smoke, stir in high temperature oil, soak in high temperature oil, spray high temperature oil, high frequency or electromagnetic waves Use, electromagnetic induction, electromagnetic action on metal bodies, solar heat, geothermal heat, use of light, use of infrared rays, use of far infrared rays, etc.).
In addition, regarding the heat treatment of the plant, the heat treatment may be performed after the plant is pulverized using a pulverization unit before the heating unit, or the plant may be pulverized in the middle of the heating unit. The heat treatment may be continued after making the pulverized product using a means, or the plant may be used after being pulverized using the pulverizing means after the heating means. In this case, the pulverizing means may be a conventional method.
Moreover, when using an infrared radiation | emission means, when using an infrared lamp, for example, it is preferable to use a thing with a wavelength range of 0.60-4.0 micrometers.
Moreover, when using a far-infrared radiation | emission means, when using the type which combined the heating means and the far-infrared radiation | emission substance, it is preferable to use a thing with a wavelength range of 4.0-1,000 micrometers.

For example, simmering rice bran for 30 minutes to 1 hour doubles the amount of γ-aminobutyric acid contained in the rice bran, and if you try to ingest 100g of rice cake, it will generally be 4 cups of brown rice. Are known. (Please refer to it as it was introduced in the program of Nippon Television "Omoekiri Television" around mid-November 2006)
In addition, for example, a tea production method disclosed in JP-A-62-32843 and a tea leaf before steaming disclosed in JP-A-9-205989 are irradiated with infrared rays to increase the amount of GABA in the tea leaf. Methods that can be accumulated are known.
From this, it is known that γ-aminobutyric acid is contained in the plant as well as examples of koji and tea, but the content is limited to a satisfactory level, The present inventors have found that the present invention makes use of the phenomenon that γ-aminobutyric acid is increased by subjecting the plant to the heat treatment.

  A sixth means for solving the problem is that the noodles or the pasta is a packaging tool to which a suitable amount of a far-infrared emitting substance is added after the first drying process or (and) the second drying process, or (and) a far tool. Storing in a packaging tool to which an appropriate amount of infrared radiation material is attached or (and) storing a sheet body to which an appropriate amount of far infrared radiation material is added in the packaging tool or (and) storing a sheet body to which an appropriate amount of far infrared radiation material is adhered. A method for producing noodles and pasta characterized by preferably retaining or accumulating γ-aminobutyric acid according to any one of the first means for solving the problems to the fifth means for solving the problems Is to provide.

Regarding the far-infrared emitting material described in the sixth means for solving the problem, a predetermined amount of metal oxide powder, a predetermined amount of clay-based material powder, a predetermined amount of charcoal powder, a predetermined amount At least one selected from a polarizable mineral powder, a predetermined amount of porous inorganic powder, and the like can be used.
Regarding the metal oxide powder, SiO ₂ , SiO ₃ , AL ₂ O ₃ , Fe ₂ O ₃ , MgO, CaO, TiO ₂ , K ₂ O, MnO, ZnO, Ag ₂ O, GeO, GeO ₂ , SnO, At least one selected from SnO ₂ , Fe ₃ O ₄ , FeO, CuO, etc. is used, or the components are SiO ₂ , SiO ₃ , AL ₂ O ₃ , Fe ₂ O ₃ , MgO, CaO, TiO _2. , K ₂ O, MnO, ZnO, Ag ₂ O, GeO, GeO ₂ , SnO, SnO ₂ , Fe ₃ O ₄ , FeO, CuO, etc. Can be used. The metal oxide powder and the ceramic powder may be used singly or in combination, but there are no particular restrictions on the mixing ratio. As for the particle size of the metal oxide powder and / or the ceramic powder, it is preferable to use a powder having an average particle size of 0.1 μm to 1 mm. In addition, regarding the metal oxide powder, for example, when calcium carbonate or calcium compound is used, the known data that the wavelength of the far infrared ray is about 5 to 20 μm is used with reference to JP-A-9-313628. The wavelength of the metal oxide powder is set to approximately 5 to 20 μm.
The clay-based material powder is generally called a clay mineral, and is an aggregate of extremely fine particles made of rocks and minerals by weathering decomposition or metamorphism. Although the particle size is less than 5 μm, the components are SiO ₂ , SiO ₃ , AL ₂ O ₃ , Fe ₂ O ₃ , MgO, CaO, TiO ₂ , K ₂ O, MnO, ZnO, Ag ₂ O, GeO, _{GeO 2, SnO, SnO 2,} Fe 3 O 4, FeO, CuO, but may be used what if types contained one or more of such, for example components and composition ratio, SiO ₂ or / and SiO _{3 50~90%, AL 2 O 3} 5~30%, Fe 2 O 3 1~10%, MgO1~5%, it is preferred to use a type which is CaO1~5%, are generally commercially available Clay It may be use. Moreover, about the predetermined amount of the clay to be used, it can be used in 50 to 90% of range.
Regarding the charcoal powder, with reference to JP 2002-105907 A, the known data that the peak wavelength of the far infrared radiation spectrum of charcoal is about 5 to 10 μm is used, and the wavelength of the charcoal powder is The thickness is set to approximately 5 to 10 μm.
Regarding the polarizable mineral powder, when the polarizable mineral powder is, for example, tourmaline, it is known that the peak wavelength of the far-infrared radiation spectrum of tourmaline is approximately 11 μm with reference to JP-A-2000-308677. Assuming that the wavelength of the third far-infrared radiator is about 11 μm and JP-A-11-57026 is a reference, the far-infrared spectral emissivity of tourmaline is about 4.0 μm to 6 μm. The known data of 0.0 μm and 8.0 μm or more are used, and the wavelength of the polarizable mineral powder is set to about 4.0 μm to 6.0 μm and 8.0 μm or more.
With respect to the porous inorganic powder, when the porous inorganic powder is, for example, zeolite, referring to JP 2001-322868 A, the far-infrared of ore having a porous structure such as zeolite is used as a reference. The publicly known data having a peak wavelength of the emission spectrum of about 5 to 7.4 μm is used, and the wavelength of the porous inorganic powder is set to about 5 to 7.4 μm.

With regard to the packaging tool described in the sixth means for solving the problem, it is possible to use either a bag type or a box type. Moreover, regarding the material of the bag type, paper, cloth, synthetic resin, cellophane, or the like can be used. Further, regarding the material of the box type, paper, synthetic resin, wood, metal, ceramic, etc. can be used.
The means for adding an appropriate amount of far-infrared radiation material to the packaging tool is mixed with the components of the packaging tool in the middle of forming the packaging tool. As for this means, a standard method in this industry may be used.
The means for attaching an appropriate amount of far-infrared radiation material to the packaging tool includes a predetermined amount of metal oxide powder, a predetermined amount of clay-based material powder, a predetermined amount of charcoal, which is the far-infrared radiation material. A coating material obtained by kneading at least one selected from powder, a predetermined amount of polarizable mineral powder, a predetermined amount of porous inorganic powder, etc., into an inorganic binder or an organic binder, inside or outside the packaging tool Alternatively, the inside and outside may be deposited using standard coating means of this industry.

Regarding the sheet body described in the sixth means for solving the problem, the thickness and the vertical and horizontal numerical values are arbitrary as long as the dimensions can be accommodated in the bag body or the box body, and the material is also related. There is no particular limitation.
The means for adding an appropriate amount of the far-infrared emitting substance to the sheet body is mixed with the components of the sheet body in the course of forming the sheet body. .
Further, as for means for attaching an appropriate amount of far-infrared radiation material to the sheet body, the far-infrared radiation material is a predetermined amount of metal oxide powder, a predetermined amount of clay-based material powder, a predetermined amount of charcoal. One or both sides of a coating material obtained by kneading at least one selected from powder, a predetermined amount of polarizable mineral powder, a predetermined amount of porous inorganic powder, etc., in an inorganic binder or an organic binder It is made to adhere by using the coating method of this industry standard method.

  By providing a method for producing noodles and pasta that suitably retains or accumulates γ-aminobutyric acid of the present invention, the following effects of the invention can be achieved.

(Example of GABA-containing type of cereal noodles)
In the case of a noodle product produced by adding γ-aminobutyric acid to the noodles mainly comprising at least one powder selected from wheat flour, barley flour, rye flour and oat flour in a desired amount Therefore, by introducing the process of the present invention, it becomes possible to produce a product without reducing the contained γ-aminobutyric acid. Moreover, it becomes possible to increase the amount of γ-aminobutyric acid contained therein to produce a product.
In addition, it is possible to increase the γ-aminobutyric acid contained in the process of reaching the consumer's hands after the noodles are commercialized. Furthermore, it is possible to increase the γ-aminobutyric acid contained even during the period until the product is cooked over the hands of the consumer.

(Example of GABA generation type of cereal noodles)
In the case of a noodle product produced by producing γ-aminobutyric acid in the noodles mainly comprising at least one powder selected from wheat flour, barley flour, rye flour and oat flour in a desired amount Therefore, by introducing the process of the present invention, it is possible to produce a product without reducing the produced γ-aminobutyric acid.
A noodle product produced by producing γ-aminobutyric acid in the noodles mainly comprising at least one powder selected from wheat flour, barley flour, rye flour and oat flour in a desired amount In this case, by introducing the process of the present invention, the produced γ-aminobutyric acid can be increased and commercialized.

(Example of GABA-containing type of rice flour noodles)
In the case of noodle products produced by adding γ-aminobutyric acid to noodles (for example, udon, somen noodles, hiyagimugi, ramen, buckwheat noodles, etc.) mainly composed of the rice flour, the process of the present invention is introduced. Thus, it becomes possible to produce a product without reducing the contained γ-aminobutyric acid.
In the case of a noodle product produced by adding γ-aminobutyric acid to noodles (for example, udon, somen noodles, noodles, ramen, buckwheat noodles, etc.) mainly composed of the rice flour, the process of the present invention is performed. By introducing it, it becomes possible to increase the amount of γ-aminobutyric acid contained therein to produce a product.

(Example of GABA generation type of rice flour noodles)
In the case of a noodle product produced by producing γ-aminobutyric acid in noodles (eg, udon, somen noodles, soy noodles, ramen, buckwheat noodles, etc.) mainly composed of the rice flour, the process of the present invention is introduced. This makes it possible to produce a product without reducing the produced γ-aminobutyric acid.
Further, in the case of noodle products produced by producing γ-aminobutyric acid in noodles (for example, udon, somen noodles, hiyamugi, ramen, buckwheat noodles, etc.) mainly composed of the rice flour, the process of the present invention is performed. By introducing, it becomes possible to increase the produced γ-aminobutyric acid to produce a product.

(Example of GABA-containing type of cereal pasta)
A pasta product produced by adding γ-aminobutyric acid to the pasta containing at least one powder selected from wheat flour, barley flour, rye flour and oat flour in a desired amount In some cases, by introducing the process of the present invention, it is possible to produce a product without reducing the contained γ-aminobutyric acid. Moreover, it becomes possible to increase the amount of γ-aminobutyric acid contained therein to produce a product.
In addition, it is possible to increase the γ-aminobutyric acid contained in the process of reaching the consumer's hands after the pasta is commercialized. Furthermore, it becomes possible to increase the γ-aminobutyric acid contained even during the period until the pasta product is cooked in the hands of consumers.

(Example of GABA generation type of cereal pasta)
A pasta product produced by producing γ-aminobutyric acid in the pasta using as a main raw material at least one powder selected from wheat flour, barley flour, rye flour and oat flour in a desired amount In some cases, by introducing the process of the present invention, it is possible to produce a product without reducing the produced γ-aminobutyric acid.
In addition, the pasta produced by generating γ-aminobutyric acid in the pasta containing as a main raw material at least one powder selected from wheat flour, barley flour, rye flour and oat flour in a desired amount. In the case of a product, by introducing the process of the present invention, the produced γ-aminobutyric acid can be increased and commercialized.

(Examples of rice flour pasta containing GABA)
In the case of pasta products produced by adding γ-aminobutyric acid to the pasta made mainly from the rice flour, the introduced γ-aminobutyric acid is reduced by introducing the process of the present invention. It becomes possible to commercialize without any.
In addition, in the case of pasta products produced by adding γ-aminobutyric acid to the pasta made mainly from the rice flour, the incorporated γ-aminobutyric acid is introduced by introducing the process of the present invention. It becomes possible to increase the number of products.

(Example of GABA generation type of rice flour pasta)
In the case of pasta products produced by producing γ-aminobutyric acid in the pasta made mainly from the rice flour, the produced γ-aminobutyric acid is reduced by introducing the process of the present invention. It becomes possible to commercialize without any.
Further, in the case of pasta products produced by generating γ-aminobutyric acid in the pasta made mainly from the rice flour, by introducing the process of the present invention, the produced γ-aminobutyric acid It becomes possible to increase the number of products.

As described above, in the case of the noodles and the pasta, including the type of γ-aminobutyric acid contained or produced when the brown rice is selected from the plant as the source of γ-aminobutyric acid, eat this in made ingested nutrients such as vitamin B ₁ and minerals such as vitamins, iron and calcium, such as niacin contained in brown rice efficiently simply, it is possible to prevent vitamin deficiency, since a noodle or pasta elderly It is easy to eat even for children and sick people, is easier to digest than when cooked and cooked brown rice, and is easy to cook because it does not require a pressure cooker and is extremely useful for promoting the health of the elderly, children and sick people Has an effect.

  In addition, when various foods are manufactured using the process of the present invention, foods enriched in γ-aminobutyric acid can be easily manufactured using a normal food manufacturing process. The effects of the above-described invention can be expected even when applied to foods other than the above.

  In the noodles, the main ingredient is a rice flour type, and in the pasta, the main ingredient is a rice flour type, and brown rice is selected from the plant as a γ-aminobutyric acid source. And pasta products can increase consumption of rice, which tends to be surplus in recent years. As a result, paddy fields can be protected and contribute to Japan's environmental protection policy.

  In the noodles, the main raw material is a brown rice flour type, and in the pasta, the main raw material is a brown rice flour type, and the heat-treated fruit (particularly, persimmon) or the γ-aminobutyric acid source from the plant By selecting tea or the like and producing noodle products or pasta products using the process of the present invention, γ-aminobutyric acid can be suitably retained or accumulated without using complicated processes or special equipment. .

  Next, although one Example regarding the manufacturing method of noodles and pasta which hold | maintains or accumulate | stores (gamma) -aminobutyric acid concerning this invention suitably is demonstrated, this invention is not limited to these Examples.

500 g of degreased rice bran powder is obtained by converting 500 g of commercially available degreased rice bran to a powder of about 10 μm using a conventional powdering means. When 500 g of this rice bran powder is put in a container for mixing food, 600 g of mineral water and about 25 g of commercially available Himalayan rock salt are added, heated with stirring, and heated at a temperature of 100 ° C. or lower for about 60 minutes with low heat. Obtain about 1000 g of rice bran.
It was found that γ-aminobutyric acid was rapidly generated only by this treatment, and about 200 mg was accumulated in about 100 g of kneaded rice bran. Since it is generally known that the content of γ-aminobutyric acid in the untreated germ is about 25 mg / 100 g, γ-aminobutyric acid has increased 8 times. Due to the synergistic effect of the proteolytic action by sodium chloride and the proteolytic action by heating, which is known as a hypothesis, it is presumed that glutamic acid is supplied by protein degradation etc., and this glutamic acid became the source of γ-aminobutyric acid ,it is conceivable that.

  In a general food mixing container, 700 g of medium strength flour and 30 g of salt dissolved in 370 g of water are added and kneaded for 20 minutes. About 200 g of the kneaded rice bran of Example 1 is added and kneaded for 10 minutes. After making this and letting it go for half a day, the dough is formed into udon by a noodle making machine to obtain raw noodles. The raw noodles were allowed to stand for about 1 hour, and then the cooked noodles were stretched and hung on a hanging table in a drying chamber and allowed to dry naturally for about 12 hours. The drying conditions at this time were controlled using control means so that the room temperature was 20 ° C. and humidity was 40% on average, and the fully dried noodles were cut into the same length to obtain about 800 g of dry noodles. .

  After 200 g of the dried noodle of Example 2 was put in a transparent polypropylene bag and sealed, it was put in a cardboard box formed to contain 200 g of the dried noodle, and a dried udon product containing and generating γ-aminobutyric acid was obtained. Obtained. In this case, the inner surface of the box is coated with a charcoal paint mixed with bamboo charcoal with a binder. In addition, the shelf life of the dried udon product is set to 1 year after production at room temperature.

  One month after the production of Example 3, a consumer who purchased this product-dried udon with γ-aminobutyric acid boiled and eats 100 g one month after purchase, and boiled and consumed 100 g one month later. .

Experimental example 1

Accumulated amount of γ-aminobutyric acid in about 100 g of raw noodles of Example 2, accumulated amount of γ-aminobutyric acid in about 100 g of dry noodles of Example 2, in about 100 g of udon product one month after production of Example 3 Γ-aminobutyric acid accumulation amount, γ-aminobutyric acid accumulation amount in about 100 g of udon product 2 months after production of Example 4, and γ in about 100 g of udon product 3 months after production of Example 4 -Accumulated amounts of aminobutyric acid were quantitatively analyzed by HPLC.
The conditions of HPLC etc. are as follows.
Apparatus: JASCO 800 series, column: AApack (manufactured by JASCO)
Reaction solution: OPA solution, sodium hypochlorite solution Eluent: Lithium citrate buffer (0.15N to 1.23N)
Flow rate: 0.8ml / min
Column temperature: 40 ° C
Detector: FP-210 type Excitation wavelength: 345 nm
Fluorescence wavelength: 445nm
As a result of γ-aminobutyric acid analysis, Table 1 shows the amount of γ-aminobutyric acid accumulated in about 100 g of raw noodles of Example 2, and the amount of γ-aminobutyric acid in about 100 g of dry noodles of Example 2 is shown. 2 shows the accumulated amount of γ-aminobutyric acid in about 100 g of the udon product one month after the production of Example 3, and shows the accumulation of γ-aminobutyric acid in about 100 g of the udon product two months after the production of Example 4. The amount of γ-aminobutyric acid accumulated in about 100 g of the udon product three months after the production of Example 4 is shown.

  In a general food mixing container, add 700 g of rice flour and 30 g of sodium chloride in 270 g of hot water and 100 g of the above-mentioned rice bran, knead for 20 minutes, add about 200 g of the kneaded rice bran of Example 1 and knead for 30 minutes. After making the dough and letting it stand for half a day, the dough was made into a noodle strip with a composite roll, then aged for about 1 hour, rolled, cut out using cut teeth and formed into pasta, and 1300 g of raw rice flour pasta obtain. After this rice flour raw pasta is further agitated for about 1 hour, the drying conditions are controlled by an infrared dryer using a control means so that the room temperature becomes an average temperature of 40 ° C. and a humidity of 50%, and the rice flour is sufficiently dried. The pasta was cut into the same length to obtain about 800 g of dried rice flour pasta.

  200 g of dried rice flour pasta of Example 5 was put in a transparent polypropylene bag and sealed, then placed in a cardboard box formed to contain 200 g of this dried rice flour pasta, and dried containing and producing γ-aminobutyric acid. A rice flour pasta product was obtained. In this case, the inner surface of the box is coated with a charcoal paint mixed with bamboo charcoal with a binder. In addition, the shelf life of the dried udon product is set to 1 year after production at room temperature.

  Two months after the manufacture of Example 6, the consumer who purchased this product, dried rice flour pasted with γ-aminobutyric acid, boiled and eats 100 g one month after purchase, and boiled 100 g after one month. did.

Experimental example 2

Accumulated amount of γ-aminobutyric acid in about 100 g of raw rice flour pasta of Example 5, accumulated amount of γ-aminobutyric acid in about 100 g of dried rice flour pasta of Example 5, dried rice flour two months after production of Example 6 Accumulated amount of γ-aminobutyric acid in about 100 g of pasta, accumulated amount of γ-aminobutyric acid in about 100 g of dried rice flour after about 10 g of Example 7, and dried rice flour after about 4 months of producing of Example 7 The amount of γ-aminobutyric acid accumulated in about 100 g of pasta was quantitatively analyzed by HPLC.
The conditions of HPLC etc. are as follows.
Apparatus: JASCO 800 series, column: AApack (manufactured by JASCO)
Reaction solution: OPA solution, sodium hypochlorite solution Eluent: Lithium citrate buffer (0.15N to 1.23N)
Flow rate: 0.8ml / min
Column temperature: 40 ° C
Detector: FP-210 type Excitation wavelength: 345 nm
Fluorescence wavelength: 445nm
As a result of γ-aminobutyric acid analysis, Table 2 shows the amount of γ-aminobutyric acid accumulated in about 100 g of raw rice flour pasta of Example 5, and the amount of γ-aminobutyric acid in about 100 g of dried rice flour pasta of Example 5 The accumulated amount is shown, the accumulated amount of γ-aminobutyric acid in about 100 g of dry rice flour pasta 2 months after the production of Example 6 is shown, and the γ in about 100 g of dried rice flour pasta 3 months after the production of Example 7 is shown. -Shows the amount of aminobutyric acid accumulated, and shows the amount of γ-aminobutyric acid accumulated in about 100 g of dry rice flour pasta 4 months after the production of Example 7.

  Regarding the method for producing noodles and pasta that suitably retain or accumulate the γ-aminobutyric acid of the present invention, the process of the present invention can be used in addition to the production of noodles and pasta. From this, it is possible to easily produce a food enriched with γ-aminobutyric acid, and even when applied to foods other than the noodles and the pasta, the effects of the invention described above can be expected. Can contribute to the development of most food industries in Japan

Claims (6)

In the method for producing noodles containing γ-aminobutyric acid, at least one powder selected from wheat flour, barley flour, rye flour and oat flour contains a predetermined amount of γ-aminobutyric acid-containing plant or (and) said plant Extracted γ-aminobutyric acid is mixed with an appropriate amount of sodium chloride, an appropriate amount of water, warm water or hot water, and the kneaded product by a conventional kneading means is made into a plate shape with a composite roll and then aged at a predetermined temperature for a predetermined time. And then rolling and performing a first drying process at a predetermined time and a predetermined temperature on the noodle-shaped product by a conventional noodle-shaped forming means, followed by a second drying process at a predetermined time and at a predetermined temperature as necessary. The manufacturing method of the noodles which hold | maintains or accumulate | stores (gamma) -aminobutyric acid suitably. In the method for producing noodles containing γ-aminobutyric acid, a predetermined amount of γ-aminobutyric acid-containing plant or (and) the aforementioned plant-extracted γ-aminobutyric acid and a predetermined amount of kansui are added to rice flour as the main raw material and kneaded in a conventional manner. After the kneaded product by means is formed into a plate shape with a composite roll, it is aged at a predetermined temperature for a predetermined time and then rolled, and the noodle-shaped product by a conventional noodle-like forming means is first dried at a predetermined time and at a predetermined temperature. A method for producing noodles that suitably retains or accumulates γ-aminobutyric acid, wherein the second drying treatment is performed at a predetermined time and at a predetermined temperature as necessary after the step. In the method for producing pasta containing γ-aminobutyric acid, a predetermined amount of γ-aminobutyric acid-containing plant or (and) the above-mentioned plant-extracted γ-aminobutyric acid and an appropriate amount of salt, an appropriate amount of water or Hot water or hot water is mixed and a kneaded product by a conventional kneading means is formed into a pasta-like product by a conventional pasta-like forming means, and the pasta-like product is first dried at a predetermined time and at a predetermined temperature. A process for producing pasta that suitably retains or accumulates γ-aminobutyric acid, wherein the second drying treatment is performed at a predetermined time and at a predetermined temperature as necessary after the preparation. In the method for producing pasta containing γ-aminobutyric acid, a predetermined amount of γ-aminobutyric acid-containing plant or (and) the aforementioned plant-extracted γ-aminobutyric acid and a predetermined amount of kansui are added to the main raw rice flour. The kneaded product by the kneading means is formed into a plate shape with a composite roll, then aged at a predetermined temperature for a predetermined time and then rolled, and the pasta-like formed product by a conventional pasta-shaped forming means is first dried at a predetermined time and at a predetermined temperature. A process for producing pasta that suitably retains or accumulates γ-aminobutyric acid, wherein the second drying treatment is performed at a predetermined time and at a predetermined temperature as necessary after the treatment. In the method for producing the noodles and the pasta, the γ-aminobutyric acid-containing plant is heat-treated before being added to the powder, or (and) γ-aminobutyric acid extracted from the heat-treated product to the powder The method for producing noodles and pasta for suitably retaining or accumulating γ-aminobutyric acid according to any one of claims 1 to 4, wherein The noodles and pasta are stored in a packaging tool to which an appropriate amount of far-infrared radiation is added after the first drying process or (and) the second drying process or (and) a packaging tool to which an appropriate amount of far-infrared radiation is adhered. 6. A sheet body to which a proper amount of far infrared radiation material is added or (and) a sheet body to which a proper amount of far infrared radiation material is adhered is housed in the packaging tool. A method for producing noodles and pasta that suitably retains or accumulates γ-aminobutyric acid according to any one of the above.