JP2009065946A - Soybean noodle and method for producing the soybean noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide soybean noodle such as soybean noodle, soybean buckwheat noodle or soybean Chinese noodle processed so as to make soybean usable as principal food in the daily diet meal, and to provide a method for producing the soybean noodle such kinds of noodles. <P>SOLUTION: The soybean noodle is obtained by adding wheat flour, a small amount of salt and water to soybean powder, kneading the mixture so as to be formed into a mass state, thinly extending the mass of the mixture, and cutting the thinly extended mass of the mixture. The method for producing the soybean noodle comprises mixing the soybean powder with wheat flour, adding some amount of salt to the mixture, adding hot water or warm water bit by bit to the mixture; kneading the mixture to form the mixture into a dumpling-state mass; vertically and horizontally pressing the dumpling-state mass to reinforce viscosity and glutinous properties of the mixture, followed by maintaining the mass in a cool place for some hours through several tens of hours; thinly stretching the mass with a rolling pin, and cutting the thinly stretched mass into a noodle state. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing soybean noodles such as soybean ramen, soybean soba and soybean udon, and noodles containing soybean as a main component.

  Noodles as food products are generally kneaded by adding water or warm to hot water to the powder, and then thinned with a rolling pin and cut into sticks, or the kneaded material is put into an extruder and put into a large number of small holes. It is manufactured by extruding from a tip template having Typical examples of this type of noodles are ramen, udon, samen, buckwheat, etc. The former three are mainly composed of flour or a mixture of flour and some starch, and the latter is buckwheat. Powder or mixed powder of buckwheat and starch is used. For handmade products, add moisture to powder such as wheat flour, knead repeatedly, make a dumpling, and then thin and cut to a predetermined thickness.

  As described above, conventional noodles are wheat flour or a mixed powder of wheat flour and starch, and there is no example of processing beans into powdered noodles. In recent years, among the beans as a grain, the nutritional value of soybeans has attracted attention. Soybean is a well-balanced nutritional food that is rich in fat, carbohydrates, dietary fiber, calcium, magnesium and other vitamins in addition to high-quality vegetable protein (soybean protein), and has the effect of lowering blood cholesterol. It has been pointed out that it exhibits many physiological functions.

  Despite the fact that soy has such a natural balanced nutritional component, soybean processed foods are traditionally natto, tofu, and soy milk, and are currently used as side foods such as sugar beet. is there. In general, soybeans are rarely used as the main food of processed foods as a staple food in daily dining table instead of cooked rice.

  In general, proteins in vegetable foods are inferior in nutritional value compared to meat and eggs, but soybeans are not inferior to animal foods, but rather contain foods with various nutrients above them. There is a strong demand for processing so that it can be used as a staple food.

  The present invention has been made in view of such circumstances, soy bean udon, soybean soba, soybean ramen, etc. that have been processed so as to be used as a staple food in daily meals, beyond the range of conventional side foods. It is an object of the present invention to provide a soybean noodle and a method for producing this kind of soybean noodle.

  According to the present invention, there is provided soybean noodles obtained by adding wheat flour and some salt and water to soybean flour, kneading them, and extending the lump into thin sticks and dividing them into sticks.

  Further, according to the present invention, soybean powder and wheat flour are mixed, salt is added, and hot water or warm water is added little by little to knead to form a dumpling lump. A method for producing soybean noodles is provided, which is characterized by maintaining the strength of the waist and holding it in a dumpling state in a cool and dark place for several hours to several tens of hours, then thinning it with a rolling pin and cutting it into noodles.

  The soy noodles according to the present invention can be used as a staple food on a daily table like ordinary so-called kake soba, kake udon, zaru soba, or ramen, etc., are easy to cook, inexpensive and highly nutritious Soy food can be taken instead of staple rice. Furthermore, it can be easily dried to form a pack and can be used as a stored food or portable food in daily eating habits.

  Further, the method for producing soybean noodles of the present invention is simply pulverizing dried raw soybeans to obtain a powder of a predetermined particle size, adding water, kneading with wheat flour, and then flattening from the dumpling state and cutting. It can be produced very easily without the need for special large-scale equipment, and soy as a foodstuff can be produced in large quantities in the country without relying on imports. Rate).

  Next, the present invention will be described with reference to the drawings with respect to an optimal embodiment.

(Embodiment 1)
FIG. 1 is a plan view of soybean udon 1 according to Embodiment 1 of the present invention. In this example, soybean powder and wheat flour are used as main components, and each piece is cut into a soft udon form having a thickness (cutting width) d of about 2 to 3 mm and a length L of about 30 cm. In addition, the thickness and length of the soy noodles according to the present invention are arbitrary as well as the thickness and length of conventional udon made of wheat flour and starch are various. It is not limited to the above dimensions.

  Actually, this is packed into packs (preferably vacuum packs) for each amount (number) corresponding to a normal serving, and then provided commercially. In addition, it is also possible to make this into the form of the dry noodle which dried this further and was packed in the amount equivalent to one serving as a hard stick shape.

(Embodiment 2)
As another example, soybean flour and wheat flour with buckwheat flour as the main ingredient, and kneaded with some salt and moisture added to this, cut into normal buckwheat noodle form to make soybean buckwheat be able to. In this case, the amount of buckwheat flour to be added is, for example, 20% or more with respect to the total amount (volume amount) of soybean flour and wheat flour.

(Embodiment 3)
As another example, after mixing wheat flour with soybean flour, adding a little salt, adding brine and kneading well, dumpling it and letting it sleep in a cool dark place for a certain period of time, then extending it thinly with a rolling pin etc. Cut into soybean ramen. If necessary, a coloring treatment may be applied and a pH adjusting agent or a preservative may be added.

Next, a method for producing soybean noodles according to the present invention will be described.
FIG. 2 is a diagram showing a soybean noodle production process according to the present invention. First, raw soybeans as a main component are thoroughly dried and pulverized to prepare soybean powder 2 and wheat flour (strong powder) 3 having a predetermined particle size. In the next mixing step 4, the soybean flour 2 and the wheat flour 3 are mixed and a little salt is added thereto. In this case, if an example is given as a mixing ratio, it is good to set the ratio of wheat flour 1.5 times that of soybean flour 1. Subsequently, in a kneading step 5, a hot dumpling close to hot water is gradually added to the mixed powder to form a dumpling-shaped soft lump.

  Next, in the kneading step 6, the dumpling-like lump is gradually sticked with both hands or bare feet while strongly pressing it up and down and left and right on a flat plate or floor. In this case, it is preferable to add irrigation water because “strain” appears and gloss is produced in the product. In some cases, a coloring agent, a pH adjusting agent, a preservative, or the like may be added. By adding a pH adjusting agent, the expiration date can be extended, which is advantageous when put in the distribution process as a commercial product. When the appropriate stickiness and “koshi” (waist) have come out, the surface is made into a smooth dumpling and temporarily stored in a cool and dark place (laying process 7).

  In this laying step 7, the laying time is 24 to 48 hours, so that it is effective to make a noodle product with good quality and richness.

  After laying down sufficiently in the laying step 7, place the dumpling-like kneaded material on a flat plate and spread it thinly using a rolling pin, and cut it into a noodle shape with a desired width using a special knife (spreading and cutting step 8). Complete soy noodles. In addition, when distribute | circulating to the general market, it packs in the state of raw and half-life (half-boiled), or further dry-processes and wraps it as dry noodles, and offers to the market.

  Although the above-mentioned process showed the basic process of soybean noodles, necessary additives and additives are mixed depending on the types of soybean soba, soybean ramen, soybean udon, and the like. For example, when using soybean buckwheat, buckwheat flour is mixed with about 20% of the total amount (volume) in addition to soybean flour and wheat flour in the above mixing step. In the case of ramen, it is necessary to add brine, and in the case of soybean udon, some starch may be mixed in addition to soybean flour and wheat flour.

  In the above-described embodiment, the ratio of soy flour to wheat flour is set to 1: 1.5. However, the present invention is not necessarily limited to this, and by changing this ratio, it is suitable for each preference. Soybean noodles can be created. Moreover, wheat flour is not used at all and can be produced in a noodle form as 100% soybean flour. It is also within the scope of the present invention to make soy noodles with 100% soy flour.

  As the effect of soybean noodle, the effect of soybean itself is exhibited. In particular, in the present invention, raw soybeans are powdered simply by drying without roasting, so that soybean lipids are not lost and various nutrients are not lost. Soy contains not only soy protein, soy lecithin, and isoflavone but also essential amino acids in a well-balanced manner, and soy does not contain cholesterol at all, making it particularly excellent as a natural balanced nutrition food.

  In particular, 30% of dried soybean is protein, and the soybean protein contains the above-mentioned essential amino acids in a well-balanced manner, and has excellent living body improving functions such as blood cholesterol lowering action and obesity improving action. Various vitamins, especially vitamin E, vitamin B1, and various nutrients such as folic acid are contained, and the soy noodles of the present invention also exert their effects as they are.

It is a top view of the soybean noodle which concerns on embodiment of this invention. It is a figure which shows the manufacturing process of the soybean noodle which concerns on this invention.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Soybean udon 2 Soy flour 3 Wheat flour 4 Mixing process 5 Kneading process 6 Kneading process 7 Laying process 8 Spreading and cutting process

Claims (7)

  Soy noodles made by adding wheat flour and some salt and water to soy flour, kneading them, extending the lump, and dividing it into sticks.   The soy noodle according to claim 1, wherein a mixing ratio of the soy flour and the wheat flour is 1: 1.5.   The soybean noodle according to claim 1 or 2, wherein buckwheat flour is added to at least 20% of the total amount of the soybean flour and the wheat flour to make soybean buckwheat.   3. Soy noodles according to claim 1 or claim 2, wherein brine mixture is added to the mixture of the soybean flour and the wheat flour to make soybean ramen.   Mix soy flour and wheat flour, add a little salt, add hot water or hot water little by little and knead to make a dumpling lump, and press this dumpling lump up and down, left and right to give stickiness and waist strength A method for producing soybean noodles, which is then kept in a cool and dark place in a dumpling state for several hours to several tens of hours, then thinned with a rolling pin and cut into noodles.   The soy flour is obtained by directly pulverizing dried raw soybeans into powder, and the mixing ratio of the soy flour and the wheat flour is approximately 1: 1.5 by volume. A method for producing the described soybean noodles.   The dumpling-like lump mixes wheat flour at a ratio of 1.5 to soybean powder 1 and mixes buckwheat flour at a ratio of 20% to the total amount of the soybean powder and the wheat flour, and adds a little salt. 6. The method for producing soybean noodles according to claim 5, wherein hot water or hot water is added little by little to form a dumpling-like lump.

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