JP2009089636A - Method for producing shiitake mushroom powder containing noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing shiitake mushroom powder containing noodle having texture that is rich in hardness and viscoelasticity, natural yellow color and rich flavor. <P>SOLUTION: The method for producing shiitake mushroom powder containing noodle, such as Japanese wheat flour noodle, buckwheat noodle, thin wheat noodle or Chinese noodle comprises using grain powder raw material containing 1-30 wt.% of pulverized substance, obtained by roasting shiitake mushroom at 100-200°C. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for producing noodles rich in nutrients rich in shiitake powder.

  Conventionally, various methods for producing noodles have been proposed. For example, a powdered raw material is blended with 5-35% by weight of wheat flour and 3-20% by weight of starch, and is mixed with other raw materials to be hydrated, kneaded, and molded. Finely pulverized by a pulverizer that does not cause metamorphosis, mixed with food ingredients such as cereal flour, and processed in a conventional manner to obtain a product with improved texture, taste and shelf life And noodles characterized by containing 10 to 40% by weight of wheat flour and 5 to 40% by weight of heat-treated wheat flour based on the total weight of the flour raw material (see Patent Document 1) The flour composition for use is listed. (See Patent Document 2)

JP-A-5-304912 Japanese Patent Laid-Open No. 11-243888

  The present invention is a result of various researches on the production method of noodles with shiitake mushrooms, which have a rich texture, flavor and viscoelasticity that are not found in conventional noodles, and which are rich in shiitake flavor and umami. The invention has been completed.

The present invention is a method for producing noodles containing dried shiitake mushrooms, which is produced using a raw material for noodle flour containing finely pulverized dried shiitake mushrooms.
A method for producing noodles to be made using a raw material of flour containing dried shiitake mushroom, wherein the content of the dried shiitake mushroom in the raw material of flour is 1 to 30% by weight, and the dried shiitake mushroom is 100 This is a method for producing dried noodles with dried shiitake mushrooms, which are roasted at a temperature of 200 ° C. to 200 ° C. with a pulverizer and having a size of 0.1 mm or less, and the noodles are udon, buckwheat, raw noodles and Chinese noodles. The shiitake powder content is preferably 1.5 to 15% by weight. The roasting temperature condition is preferably 120 ° C to 180 ° C.

  According to the method of the present invention, it is possible to obtain noodles with shiitake mushrooms having a texture rich in hardness and viscoelasticity, a natural yellowish color and a rich flavor. Noodles with the taste and flavor of shiitake mushrooms and can provide unique Japanese-style noodles.

  The flour raw materials used in the method of the present invention are starches such as strong flour, medium strength flour, weak flour, durum wheat, buckwheat flour, tapioca starch, potato starch, etc., egg white powder, dairy products, fats and oils, emulsifier, active gluten, etc. Addition of nutrient enhancers such as proteins, vitamins, minerals and amino acids, thickeners, salt and the like. These flour raw materials and additives can be appropriately selected and used depending on the type of noodles.

  Moreover, as a shiitake mushroom raw material of the dried shiitake pulverized product added to the flour raw material, in general, dried shiitake can be a semi-finished product other than a product, and a cut piece obtained by cutting a stoned portion of shiitake mushroom after drying. The obtained dried shiitake mushroom is coarsely pulverized with a pulverizer or the like, and the dried shiitake pulverized product is roasted at 100 ° C. to 200 ° C., and a pulverizer can further obtain a powder of 0.1 mm or less.

  The dried shiitake pulverized product is preferably contained in the flour raw material in an amount of 1 to 30% by weight, preferably 1.5 to 15% by weight. If the content of dried shiitake mash in the raw material of flour exceeds 30% by weight, it becomes difficult to form noodles, rough skin occurs when boiled, and if it is less than 1% by weight, the texture is rich in flavor and umami. Cannot be obtained.

In the present invention, when preparing noodles using the flour raw material containing the dried shiitake pulverized product described above, any conventionally used noodle making method can be adopted, and the noodle making method is not particularly limited. .
For example, (1) A method for preparing a dough by kneading under normal pressure or reduced pressure, then rolling or rolling / combining to form a noodle band, and cutting the noodle band into a noodle string or noodle skin, (2) Extruder And a method of cutting the noodle band into a noodle string or noodle skin after the extrusion of the noodle band using (3), a method of directly extruding the noodle string using an extruder, and the like.

Examples of the noodles obtained by the method of the present invention include raw noodles, semi-dry noodles, dry noodles, salmon noodles, steamed noodles, frozen noodles, and instant noodles. Examples of these noodles include udon noodles, buckwheat noodles, raw noodles, Chinese noodles, spaghetti, macaroni, and gyoza skin.

Next, in order to describe the present invention more specifically, examples will be given, but the present invention is not limited to the following examples. As shown in FIG. 1, an noodle with shiitake powder was produced.
First, shiitake mushrooms were obtained from the production area, dried in the sun and dried, and then foreign substances such as hair, straw scraps, and resins were removed visually by means of a foreign substance removing machine. The shiitake raw material from which foreign substances had been removed was subjected to primary pulverization processing to about 2 mm by a pulverizer. This pulverized product was roasted at a temperature of 150 ° C. for 10 minutes by an automatic roaster. Furthermore, metal foreign substances were detected and removed from the roasted powder with a metal detector. The shiitake powder subjected to this treatment was passed through a roll in order to make it finer. This product was processed into powder by using a mill.

  The above roasted shiitake mushroom powder was mixed for about 5 hours by adding 2.5% by weight to a raw material of raw noodles mainly composed of wheat flour. The temperature and hue of the fabric were checked and the process was completed. The dough was shaped into a noodle band with a roller and aged for about 10 hours. This noodle strip was further rolled and cut into a thickness of 1.5 mm by a cutting machine. After rolling to a thickness of 1.5 mm, the noodles were cut into noodle strings with a cutting blade (20th count) to obtain noodles of raw noodles. The cut noodle strip was semi-dried on the sun. This was stored in a room at 25 ° C. and aged, and further dried at 25 ° C. The dried raw noodles were cut to a length of 30 cm by a cutting machine and packaged by a sealing machine.

  The raw materials shown in Example 1 were mixed and the resulting noodles were aged overnight in a refrigerator (5 ° C.). After aging the noodles in boiling water for 2 minutes and 30 seconds, they were put in soup and evaluated by 10 panelists. The overall evaluation was the result of an evaluation that the scent of shiitake mushrooms and umami increased slightly from the original noodles.

As shown in FIG. 1, shiitake powder udon was produced.
First, shiitake mushrooms were obtained from the production area, dried in the sun and dried, and then foreign substances such as hair, straw scraps, and resins were removed visually through a conveyor using a foreign substance removing machine. The shiitake raw material from which foreign substances had been removed was subjected to primary pulverization processing to about 2 mm by a pulverizer. This pulverized product was roasted at a temperature of 130 ° C. for 15 minutes by an automatic roaster. Furthermore, metal foreign substances were detected and removed from the roasted powder with a metal detector. The shiitake powder subjected to this treatment was passed through a roll in order to make it finer. This product was processed into powder by using a mill.

  The above roasted shiitake mushroom powder was mixed in a mixer (model) with 5% by weight of a raw material for udon mainly made of wheat flour and mixed for about 7 hours. The temperature and hue of the fabric were checked and the process was completed. This dough was made into a noodle band shape with a roller and aged for about 2 hours. This noodle strip was further rolled and cut into a thickness of 1.5 mm by a cutting machine. After rolling to a thickness of 1.5 mm, the noodles were cut into noodle strings with a cutting blade (20th count) to obtain noodles of raw noodles. The cut noodle strip was semi-dried on the sun. This was stored in a 20 ° C. room for aging and further dried at 25 ° C. The dried udon noodles were cut to a length of 30 cm by a cutting machine and packaged by a sealing machine.

The raw materials shown in Example 2 were mixed, and the obtained udon was aged overnight in a refrigerator (5 ° C.). The aged udon was boiled in hot water for 2 minutes and 30 seconds, and then put in soup and evaluated by 10 panelists. The overall evaluation was an evaluation result that the scent of shiitake mushrooms and umami increased slightly from the original udon as in Example 1.

Manufacturing process diagram of shiitake noodles

Claims (4)

A method for producing noodles containing shiitake powder, characterized in that noodle making is performed using a raw material of flour containing a dried shiitake pulverized product. The method for producing noodles with shiitake powder according to claim 1, wherein the content of the dried shiitake pulverized product in the raw material of flour is 1 to 30% by weight. The method for producing noodles containing shiitake mushroom powder according to claim 1, wherein the dried shiitake mash in the raw material of flour is a powder of 0.1 mm or less roasted at 100 ° C to 200 ° C. The method for producing noodles with shiitake mushroom powder according to claim 1 or 2, wherein the noodles are udon, buckwheat, raw noodles and Chinese noodles.

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