JP2010011749A - Noodle mixed with crushed product of leaf of salacia plant - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide green noodles having a beautiful green color, free from discoloring to ultraviolet rays, and having good chewability and excellent flavor properties by mixing a crushed product of leaves of a plant which is excellent in stability of coloring matter, and suitable for production characteristic and flavor characteristic of noodles. <P>SOLUTION: The green noodles are mixed with a crushed product of leaves of a Salacia plant. The Salacia plant is Salacia reticulata or Salacia oblonga. The green noodles are in a form as noodles, such as pasta (spaghetti, linguine, fettuccine, taniattele, macaroni, penne and lasagne), buckwheat noodle, Japanese wheat noodle, flat wheat noodles, and Chinese noodle. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to colored noodles containing plant leaf powder, particularly green noodles, in particular, excellent pigment stability, physical properties suitable for noodle production characteristics and flavor characteristics, and good texture. The present invention relates to green noodles excellent in flavor.

Colored noodles containing matcha such as tea buckwheat are widely eaten by lovers as having a bright green color derived from matcha added to the noodles and a good flavor.
Green is an image of “safety” and “nature”, and is a necessary color tone for food. In particular, bright yellowish green is said to be an appetizing color. Accordingly, various attempts have been made to produce green noodles by adding substances containing natural pigments as well as tea buckwheat.

  For example, Patent Document 1 discloses a method for producing green udon by adding a specially processed cloth nori which is a kind of marine red algae, and Patent Document 2 discloses a method for producing noodles with bamboo leaves. Patent Document 3 discloses a method for producing green noodles characterized by aging at low temperature and stirring. Patent Document 4 discloses a method for producing tea leaves-containing udon. Document 5 discloses a method for producing rice cake powder and noodles containing the powder.

In addition to chlorophyll, which is the main body of green, plant leaves are rich in minerals, dietary fiber, polyphenols, and so on, so there is also a health image. Mixing plant leaves to produce green noodles Various attempts have been made to do so.
However, in the case of producing noodles using plant leaves, conventionally, there are few things that satisfy the two problems of ensuring a stable green color of green noodles and obtaining noodles with good texture at the same time. .

  Therefore, in addition to the green color tone originally possessed by the plant leaves, a colorant (for example, a pigment derived from gardenia fruit) is artificially added at the processing stage for the purpose of further enhancing the color tone. ing. Moreover, since there is a tendency that consumers themselves do not like using a colorant, for example, after adding sodium phosphate to tea buckwheat (Patent Document 6) or blanching green vegetables (boiled), A treatment method for maintaining a green color by immersing in an alkali solution (Patent Document 7) has been proposed.

The method of artificially adding a colorant is to eat green noodles that are not pigments inherent to plant leaves, and to provide incorrect information to consumers who take in the color tone and chromaticity as an index. Become. Moreover, the noodles obtained by the method of adding sodium phosphate or the method of immersing in an alkaline solution have a high alkalinity and an alkaline region that impairs the taste.
Therefore, it is necessary to reduce the alkalinity by performing operations such as washing and boiling in a process such as cooking. In addition, if the astringency and bitterness of the plant leaves are too strong, the amount of the mixture can be suppressed, so it is necessary to add a coloring agent. If too much pasapasa is used, it is necessary to add the crunchy texture to the noodles. Therefore, it is necessary to add food materials.

By the way, plant leaves are rich in various components, but when green noodles are produced by mixing a large amount of plant leaf powder, the astringency and bitterness of the noodles become stronger. Problems that adversely affect palatability have also been pointed out, such as the noodles themselves becoming crunchy and becoming crunchy.
Therefore, even when pulverized plant leaves are blended, green noodles that maintain the green color of plant leaves, have a beautiful green color, do not fade against ultraviolet rays, have a chewy texture, and have excellent flavor Is expected to provide.

JP-A-56-109559 JP 58-013357 A JP-A-62-107759 JP 2002-238482 A JP 2003-047428 A Japanese Patent Laid-Open No. 03-015354 JP 61-047141 A

  In view of the present situation, the present invention is blended with a pulverized plant leaf that is excellent in pigment stability and suitable for the production characteristics and flavor characteristics of noodles. It is an object of the present invention to provide green noodles having good flavor and excellent flavor.

  In order to solve such problems, the present inventors have intensively studied, the color tone is bright yellow-green, it is not discolored by pressurizing and heating operations during production and eating and drinking, and fading also to ultraviolet rays, etc. Results of evaluating various plant leaves from the viewpoints of being difficult to cook, not having a strong aroma, weakness of astringency of taste even at high concentration, and that dough does not turn into pasapasa even if a large amount of plant leaves is added to noodles The noodles produced by using the leaves of Salacia plants as the plant leaves and blending the pulverized leaves of the leaves are bright and bright in green. The present invention has been completed by finding that it is not discolored even by a heating operation, is not discolored with respect to ultraviolet rays, is chewy and has excellent flavor.

  Therefore, the present invention is a green noodle characterized by blending a ground product of a Salacia plant leaf as a basic aspect thereof.

  Specifically, the present invention is green noodles characterized in that the plant of the genus Salacia is Salacia reticulata or Salacia oblonga.

  More specifically, the present invention is characterized in that the noodles are selected from pasta (spaghetti, linguine, fettuccine, tania terre, macaroni, penne, lasagna), soba, udon, kishimen, Chinese noodles. It is green noodles.

  The green noodles provided by the present invention have a beautiful green color, are not discolored even under pressure and heating operations such as kneading and boiling during production, boiling, etc., do not fade against ultraviolet rays, are chewy and have a good flavor Are better. Therefore, according to the present invention, various green noodles excellent in texture are provided, satisfying the needs of lovers.

In particular, the present invention is noodles having a bright yellow-green color tone, and does not change color such as browning even during pressing and heating operations such as kneading and boiling during production and boiling, and it fades even with ultraviolet rays and the like It is difficult and the fragrance is not too strong, and it uses the leaves of the plants of the genus Salacia. By making the noodles containing the ground material of the plants of the genus Salacia, the astringency of the taste is weak even at high concentrations In addition, the noodle dough has advantages such as not being rustled.
Therefore, the present invention makes it possible to produce green noodles without adding a green pigment other than plant leaves, and to produce green noodles containing a high concentration of plant leaves.

As described above, the basis of the present invention is green noodles characterized by blending a ground product of a Salacia plant leaf.
That is, the present invention is green noodles obtained by drying leaves of Salacia plants, mixing pulverized products with noodle raw materials, and making noodles.

In the present invention, as the plant of the genus Salacia, which is the basis for the pulverized leaves blended in the raw material for noodles, the leaves of Salacia reticulata and Salacia oblonga are particularly suitable.
The pulverized product of leaves may be a finely pulverized product or a coarsely pulverized product. That is, the finely pulverized product is a very fine powder that passes through a 100-mesh sieve, and the coarsely pulverized product is about 10 mm square, for example, so that a leaf section can be visually confirmed. The target green noodles can be produced by using any pulverized product within this range.
In the present invention, roots and trunks of Salacia plants may be mixed together with leaves of Salacia plants.

The noodles referred to in the present invention are not particularly limited. Various types of noodles are generally mentioned, and specifically include pasta, buckwheat, udon, kishimen, Chinese noodles, and the like, and those obtained by drying these, as well as instant noodles. The pasta includes spaghetti, linguine, fettuccine, tania terre, macaroni, penne, lasagna and the like.
In addition, the noodles of the present invention may be in any form such as raw noodles, dry noodles, semi-dry noodles, salmon noodles, steamed noodles, frozen noodles and the like.

In the present invention, the raw material used in addition to the substance containing the leaves of the Salacia plant may be flours used in the production of ordinary noodles, such as wheat flour, buckwheat flour, starch starch, salt, citrus, alcohol , Water, etc. are used.
More specifically, examples of cereal flours include wheat flour, oat flour, raw starches, processed starches, rice flour, barley flour, and soybean flour. As wheat flour, any of strong flour, medium flour, and thin flour may be used, but strong flour is preferably used.

  In addition, in order to prepare the noodles of the present invention, conventionally used as an auxiliary material or additive other than the powder as a raw material of the above noodles according to the kind of the noodles, for example, salt, egg or egg powder conventionally used , Yam or yam powder, cloth nori, etc., and further, fortifying agents such as amino acids, vitamins, minerals etc. can be added as appropriate,

  As the ground product of the plant belonging to the genus Salacia, it is preferable to use a product obtained by collecting the leaves of the plant belonging to the genus Salacia, washing it thoroughly and then drying it. Drying may be natural drying or artificial drying, but in the case of artificial drying, it is necessary to avoid an excessively high temperature. The drying temperature is desirably 120 ° C. or lower, preferably 100 ° C. or lower, more preferably 80 ° C. or lower. Although the dried leaves are pulverized, this pulverization can be performed by a normal dry pulverizer, but the pulverization method can be selected depending on the size of the desired pulverized product. For example, a ball mill pulverizer can be used to obtain fine powder, and a coarse pulverizer can be used to obtain a coarsely pulverized product. The pulverized product is sterilized with an airflow sterilizer, sieved, and subjected to use after removing impurities by metal detection or the like.

The pulverized leaves of the plants of the genus Salacia thus obtained have a very bright and bright green color, have a stable color tone, are not easily discolored even in the manufacturing process of kneading with the raw materials, and in the heating operation stage such as boiling, and are exposed to ultraviolet rays. But hard to fade. In addition, the flavor is mellow and strong astringency is not felt.
The amount of Salacia plant leaves added to the noodles is about 0.1% to 20% by weight, particularly preferably about 0.5% to 10% by weight of the total raw materials. Is good.
If it exceeds 20% by weight, the desired physical properties of the noodles are not preferable, and if it is less than 0.1% by weight, the desired green coloring becomes insufficient.
In addition, when noodles were produced by mixing finely pulverized products of the plant belonging to the genus Salacia, the soup of the noodles was improved compared to tea leaves, so that the so-called noodles became stronger and the palatability was improved in terms of physical properties. There was found.

The method for preparing the colored noodles provided by the present invention is not particularly limited, and the noodle making conditions, the noodle making apparatus, etc. are not limited, and may be appropriately selected according to the type and form of the target noodles. Just do it. It may be performed by a mechanical noodle manufacturing method, or may be a manual manufacturing method such as a manual noodle manufacturing method, or a combination of both.
Furthermore, when the colored noodles to be provided are strawberry noodles or frozen noodles, the cocoon treatment or the refrigeration treatment can be appropriately performed by a conventional method.

Hereinafter, the colored noodles of the present invention will be described in detail by showing some typical examples of noodles prepared by mixing pulverized leaves of Salacia plants.
In addition, the Example shown below is for an understanding of this invention, and is not limited to these.

Example 1: Production of green pasta Kneaded water (salt: 250 g, sodium lactate: 500 g, spirit: 1 kg, water: 8.5 kg) was prepared.
On the other hand, the pasta material which consists of the following recipe was used.
(1) Wheat flour 12.5kg
(2) Strong powder 12.5kg
(3) ground product of Salacia reticulata leaf (crushed particle size 40 mesh or less) 1kg
(4) Egg white powder 500g
(5) 600g salad oil
The kneading water was added to the mixture, and the mixture was thoroughly mixed and stirred with a mixer to prepare a dough. The obtained dough was rolled into an noodle strip by an automatic noodle making machine. The obtained noodle strip was cut into a predetermined thickness with a cutting blade, dried for a while, and then aligned to obtain green pasta.
When the green pasta thus prepared was boiled with boiling water for about 3 minutes, the green pasta boiled with boil was a good-quality pasta with a bright color, good flavor and chewy texture.
The green pasta cut out above was sealed in a vinyl bag and allowed to stand under ultraviolet light for 3 weeks. No discoloration was observed.

Example 2 Production of Green Udon Flour: 100 kg and 4 kg of Salacia reticulata leaf pulverized material (40 mesh or less) were mixed, and the mixture was kneaded while gradually adding a salt solution prepared from 3 kg of salt and 33 kg of water. After making dough, it was rolled with an automatic noodle making machine to make a noodle strip. The noodle strip was cut into a predetermined thickness with a cutting blade, dried for a while, and then aligned to obtain green udon.
When the obtained green udon was boiled with boiling water for about 4 minutes, a quality udon noodle with vivid color, flavor and chewy texture was prepared.
The green noodle strings cut out above were dried to obtain dry noodles. When the dried noodles were stored for 1 month, almost no fading was observed.
Further, when the dried noodles were boiled with boiling water for 5 minutes, the udon that had been boiled had a bright green color, and the texture was also good.

Example 3: Production of green buckwheat 30 kg buckwheat flour, 70 kg flour and 3 kg fine powder of Salacia reticulata leaves (80 mesh or less) are mixed well, and 26 kg of water is gradually added thereto, and then kneaded well and processed in a conventional manner. A noodle strip was prepared. This noodle band was cut into noodle strings by a conventional method to obtain green raw buckwheat noodles.
When the green soba noodles obtained were bright in color and boiled in boiling water for about 2.5 minutes, the flavor and boiled soba boiled in a buckwheat.
In particular, it plays a role as a binder for wheat flour buckwheat, but by adding the leaves of Salacia plants, the texture of buckwheat was further improved, and the feeling of papasa was further improved. When this green raw buckwheat was stored in a refrigerator for 7 days, there was almost no discoloration, and the texture was also good when the raw buckwheat was raised in boiling water for 3.5 minutes.

Example 4: Manufacture of green buckwheat: Comparison with tea leaf blended buckwheat Salacia reticulata leaves and tea leaves were crushed to obtain pulverized products of 40 mesh or less, respectively, and green buckwheat was produced with the following blending, respectively, Stability was evaluated.
(1) 125 g of green buckwheat flour containing Salacia reticulata leaves and 5 g of Salacia reticulata leaves were mixed, and the mixture was kneaded while adding 100 mL of hot water to obtain a noodle band. This noodle strip was cut into a predetermined thickness with a cutting blade to obtain green buckwheat (Salacia plant leaves).
(2) Green buckwheat flour containing 125 g of tea leaves and 5 g of tea leaves were mixed, and the mixture was kneaded while adding 100 mL of hot water to make a noodle band. This noodle strip was cut into a predetermined thickness with a cutting blade to obtain green soba (tea leaves).

  The changes in color tone in the above manufacturing process (mixed powder, kneading step, 15 minutes after kneading and noodle making) were observed with the naked eye, and the results are summarized in Table 1 below.

In other words, green buckwheat (Salacia plant leaves) had a consistently bright green color without any change in the manufacturing process, but green buckwheat (tea leaves) had a severe color change during the manufacturing process. Was a beautiful green, but the color changed rapidly and became darker and closer to brown.
In particular, after kneading the mixed powder, the tea leaf mixed buckwheat flour changed drastically and in 15 minutes, the color became darker and approached brown. However, the color of Salacia plant leaf mixed buckwheat did not change and remained bright green.
Both were rolled into noodle strips, and the noodle strips were cut into noodle strings by a conventional method to obtain green raw buckwheat noodles. The green buckwheat (Salacia plant leaves) obtained was a bright green buckwheat, but the green buckwheat (tea leaves) had a slightly brown color, and the tendency was further strengthened.

  The obtained green soba was boiled and subjected to a sensory test on its flavor and texture. As a result, green buckwheat (Salacia plant leaves) was a delicious green buckwheat with moderate buckwheat flavor. However, green soba (tea leaves) had a strong tea fragrance, no soba scent, strong astringency, and a bite feeling when chewed.

Example 5: Production of green udon: Comparison with tea leaves Salacia reticulata leaves and tea leaves were pulverized to obtain pulverized products of 40 mesh or less, respectively, green udon was produced with the following compositions, and the color tone during production was stable. Sex was evaluated.
(1) Green Udon noodles with Salacia reticulata leaves 100g after wheat (medium flour), 5g Salacia reticulata leaves, and knead the mixture while gradually adding salt water prepared from 5g of salt and 52mL of water to make udon dough Rolled into noodle strips. The noodle strip was cut into a predetermined thickness with a cutting blade, dried for a while, and then aligned to obtain green udon (Salacia plant leaves).
(2) Green udon mixed with tea leaves 100g after wheat (medium flour), 5g tea leaves, kneading the mixture while gradually adding salt solution prepared from 5g of salt and 54mL of water to make udon dough, then rolling A noodle strip was used. The noodle strip was cut into a predetermined thickness with a cutting blade and dried for a while, and then the length was adjusted to obtain green udon (tea leaves).

In the production of udon with tea leaves, the connection was poor, and it became clear that an appropriate viscosity could not be obtained unless the amount of water added was increased by about 4% compared to the composition with Salacia plant leaves.
While the noodles with Salacia plant leaves were kneaded, there was no change in color, but the noodles with tea leaves changed in color, changing to bright green, dark green food, and brownish green.
Green udon (Salacia plant leaves) was bright green with no change in color even after boiling for 4 minutes. Also, the fragrance was gentle and the taste was not hindered. However, green udon (tea leaves) changed color from bright green to dark green when boiled in boiling water for 4 minutes. In addition, the aroma of tea was strong and astringency was felt.

As described above, the present invention provides green noodles that have a beautiful green color, are not easily discolored even in heating processes such as kneading, and boiled, do not fade against ultraviolet rays, have a chewy texture, and have excellent flavor. Is done.
Therefore, according to the present invention, various green noodles having excellent texture are provided, the astringency of taste is weak even at high concentrations, and the noodle dough does not become papasa. Satisfy your needs.

Claims (3)

  Green noodles characterized by blending leaves of Salacia plants.   The green noodles according to claim 1, wherein the plant of the genus Salacia is Salacia reticulata or Salacia oblonga.   The noodles are selected from the group consisting of pasta (spaghetti, linguine, fettuccine, taniatelle, macaroni, penne, lasagna), buckwheat, udon, kishimen, and Chinese noodles. Green noodles.