JP2021519606A - How to make potato noodles from fresh potatoes containing anthocyanins - Google Patents
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- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 128
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 128
- 235000012149 noodles Nutrition 0.000 title claims abstract description 95
- 235000012015 potatoes Nutrition 0.000 title claims abstract description 58
- 229930002877 anthocyanin Natural products 0.000 title claims abstract description 21
- 235000010208 anthocyanin Nutrition 0.000 title claims abstract description 21
- 239000004410 anthocyanin Substances 0.000 title claims abstract description 21
- 150000004636 anthocyanins Chemical class 0.000 title claims abstract description 21
- 241000209094 Oryza Species 0.000 claims abstract description 115
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 115
- 235000009566 rice Nutrition 0.000 claims abstract description 115
- 239000002002 slurry Substances 0.000 claims abstract description 44
- 235000004976 Solanum vernei Nutrition 0.000 claims abstract description 26
- 241000352057 Solanum vernei Species 0.000 claims abstract description 26
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 241000723438 Cercidiphyllum japonicum Species 0.000 claims abstract description 11
- 238000001125 extrusion Methods 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000008399 tap water Substances 0.000 claims description 4
- 235000020679 tap water Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 238000010025 steaming Methods 0.000 claims description 2
- 241000102542 Kara Species 0.000 claims 1
- 238000000465 moulding Methods 0.000 abstract description 5
- 238000011049 filling Methods 0.000 abstract 1
- 235000013575 mashed potatoes Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 13
- 230000000052 comparative effect Effects 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 238000002845 discoloration Methods 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
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- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
【課題】アントシアニン含有の新鮮なじゃがいもからじゃがいも麺を作る方法を開示する。【解決手段】新鮮な桂彩じゃがいも２５−４０％、新鮮な紫芋１５−３０％、浸して水切りをした米３０−６０％という成分を用いて、米を浸して水切りした後に米粉に挽くステップと、紫芋を紫芋スラリに挽くステップと、じゃがいもを洗浄して皮をむき、２つの部分に分け、１つはじゃがいもスラリに挽き、もう１つは蒸してつぶしてじゃがいもマッシュにするステップと、上記原料を混合するステップと、混合物を半製品の米麺に加圧成形し、押出温度は１０５−１１５℃であるステップと、オーブンを１０〜２０分間蒸気で満たすステップと、造形するステップと、低温乾燥させるステップとを含む。PROBLEM TO BE SOLVED: To disclose a method for making potato noodles from fresh potatoes containing anthocyanins. SOLUTION: A step of soaking rice, draining it, and then grinding it into rice flour using ingredients of 25-40% fresh katsura potato, 15-30% fresh purple potato, and 30-60% soaked and drained rice. One step is to grind the potatoes into purple potato slurries, and the other is to wash and peel the potatoes, divide them into two parts, one is to grind the potatoes into slurries, and the other is to steam and mash the potatoes to make mashed potatoes. , The step of mixing the above raw materials, the step of press-molding the mixture into semi-finished rice noodles and the extrusion temperature of 105-115 ° C., the step of filling the oven with steam for 10 to 20 minutes, and the step of shaping. Including the step of low temperature drying.
Description
本発明は、米麺加工の技術分野に属し、具体的にはアントシアニン含有の新鮮なじゃがいもからじゃがいも麺を作る方法に関する。 The present invention belongs to the technical field of rice noodle processing, and specifically relates to a method for making potato noodles from fresh potatoes containing anthocyanins.
桂彩じゃがいもは、中国南部の冬作地のじゃがいも品種であり、通常のじゃがいも品種と比較して、アントシアニンが豊富で栄養素の含有量がより高い。その収穫期は一般的に毎年３月から５月であり、この時点では、高温多雨の季節にあり、収穫された新鮮なじゃがいもは、水分が多くて腐敗しやすく、長距離輸送に適せず、販売が不況となって、農家の収入に影響を与え、じゃがいも産業発展の安定性にも影響を及ぼしやすい。その場で加工できれば、この問題はうまく解決される。 Katsura potato is a potato variety in winter crops in southern China, which is rich in anthocyanins and has a higher nutrient content than ordinary potato varieties. The harvest season is generally from March to May each year, at which point it is in a hot and rainy season, and the freshly harvested potatoes are moist and perishable, making them unsuitable for long-distance transport. , Sales are in recession, which affects the income of farmers and tends to affect the stability of potato industry development. If it can be processed on the spot, this problem will be solved well.
じゃがいも高付加価値加工は主にじゃがいも澱粉加工であり、その付加価値は高くない。新鮮なじゃがいもは、洗浄、粉砕、ふるい分け、タンパク質の分離、洗浄、脱水、乾燥などのプロセスを経って初めてじゃがいも澱粉に加工することとなって、このプロセスは煩雑であり、かつ加工中に栄養素の損失を引き起こし、汚染源を増やす。じゃがいも麺は、近年開発された高付加価値なじゃがいも加工製品であり、その栄養価や味が普通の純米麺よりもはるかに優れている。市場に出ているじゃがいも麺は一般に、新鮮なじゃがいもから直接作られるものではなく、じゃがいも澱粉と米の混合物から作られるものである。且つじゃがいもの添加量は高くない（じゃがいもの添加量は米麺の破断率を増加させる）。また、普通のじゃがいも麺にはアントシアニンが含まれていないため、物事の多様性と健康性への人々のニーズを満足することはできない。 Potato high value-added processing is mainly potato starch processing, and its added value is not high. Fresh potatoes are processed into potato starch only after undergoing processes such as washing, crushing, sieving, protein separation, washing, dehydration, and drying, which is complicated and nutrient-rich during processing. Causes losses and increases sources of pollution. Potato noodles are high-value-added processed potato products developed in recent years, and their nutritional value and taste are far superior to those of ordinary pure rice noodles. Potato noodles on the market are generally not made directly from fresh potatoes, but from a mixture of potato starch and rice. Moreover, the amount of potato added is not high (the amount of potato added increases the breaking rate of rice noodles). Also, ordinary potato noodles do not contain anthocyanins, so they cannot meet people's needs for diversity and health.
本発明の目的は、上記の欠点を克服し、産業化の普及と応用により適する、アントシアニン含有の新鮮なじゃがいもからじゃがいも麺を作る方法を提供することである。 An object of the present invention is to provide a method for making potato noodles from fresh anthocyanin-containing potatoes, which overcomes the above-mentioned drawbacks and is more suitable for the spread and application of industrialization.
本発明の技術的解決手段は以下のとおりである。アントシアニン含有の新鮮なじゃがいもからじゃがいも麺を作る方法であって、前記じゃがいも麺の成分は、重量パーセント計で、洗浄して皮をむいた新鮮な桂彩じゃがいも２５−４０％、新鮮な紫芋１５−３０％、浸して水切りをした米３０−６０％である。 The technical solution of the present invention is as follows. It is a method of making potato noodles from fresh potatoes containing anthocyanins. The ingredients of the potato noodles are 25-40% of fresh katsura potatoes that have been washed and peeled with a weight percent scale, and fresh purple potatoes 15. -30%, soaked and drained rice 30-60%.
上記成分を用いてじゃがいも麺を作る方法は、
前記米を洗浄して浸し且つ水切りをして計量し、米粉つまり米の粉末に挽いて使用に備える第１のステップと、
前記紫芋を紫芋スラリに挽く第２のステップと、
前記新鮮な桂彩じゃがいもを洗浄して皮をむいて重量比（８−９）：（１−２）で２つの部分に分け、重い方の部分を粉砕してじゃがいもスラリに挽いて密封して梱包し、軽い方の部分を蒸してつぶしてじゃがいもマッシュにする第３のステップと、
前記第１のステップ、前記第２のステップ及び前記第３のステップで得られた前記米粉、前記紫芋スラリ、前記じゃがいもスラリ、前記じゃがいもマッシュを均一に混合する第４のステップと、
米麺絞り器内の押出温度を１０５−１１５℃に設定し、前記第４のステップで得られた混合物を前記米麺絞り器に入れて細切りに絞り半製品の米麺を作る第５のステップと、
前記第５のステップで得られた半製品の前記米麺を密閉されたオーブン内に置いて６−１０時間焼く第６のステップと、
前記第６のステップで処理された半製品の前記米麺を軟化して造形する第７のステップと、
前記第７のステップで処理された半製品の前記米麺を焙煎室に入れて乾燥させる第８のステップと、
前記第８のステップで処理された前記米麺を包装し、製品の前記米麺を得る第９のステップと、を含む。
How to make potato noodles using the above ingredients
The first step of washing the rice, soaking it, draining it, weighing it, and grinding it into rice flour, that is, rice flour, to prepare for use.
The second step of grinding the purple potatoes into purple potato slurry,
The fresh katsura potatoes are washed, peeled and divided into two parts by weight ratio (8-9): (1-2), the heavier part is crushed, ground into potatoes and sealed. The third step of packing and steaming the lighter part to make potato mash,
The first step, the second step, and the fourth step of uniformly mixing the rice flour, the purple potato slurry, the potato slurry, and the potato mash obtained in the third step.
The extrusion temperature in the rice noodle squeezer is set to 105-115 ° C., and the mixture obtained in the fourth step is put into the rice noodle squeezer and squeezed into small pieces to make semi-finished rice noodles. When,
In the sixth step, the semi-finished rice noodles obtained in the fifth step are placed in a closed oven and baked for 6 to 10 hours.
The seventh step of softening and shaping the semi-finished rice noodles processed in the sixth step, and
In the eighth step, the semi-finished rice noodles processed in the seventh step are placed in a roasting chamber and dried.
The ninth step of packaging the rice noodles processed in the eighth step to obtain the rice noodles of the product is included.
さらに、前記第１のステップでは、前記米を洗浄した後に室温の水道水に４〜６時間浸す。 Further, in the first step, the rice is washed and then immersed in tap water at room temperature for 4 to 6 hours.
さらに、前記第３のステップでは、前記新鮮な桂彩じゃがいもを前記じゃがいもスラリに挽いた後に狭い開口のバケツに収納し、次に蓋やプラスチックラップでシールすることで、空気との大きな接触による容易な酸化や変色を回避する。 Further, in the third step, the fresh potatoes are ground into the potato slurry, stored in a bucket with a narrow opening, and then sealed with a lid or a plastic wrap to facilitate large contact with air. Avoid excessive oxidation and discoloration.
さらに、前記第４のステップでは、前記米粉、前記紫芋スラリ、前記じゃがいもスラリ、前記じゃがいもマッシュを混合した後に密閉された容器に入れて酸化を低減する。 Further, in the fourth step, the rice flour, the purple potato slurry, the potato slurry, and the potato mash are mixed and then placed in a closed container to reduce oxidation.
さらに、前記第５のステップでは、前記米麺絞り器内の押出温度を１１０℃に設定すると、新鮮なじゃがいもの酵素を失活させるのに役立つ。 Further, in the fifth step, setting the extrusion temperature in the rice noodle squeezer to 110 ° C. helps to inactivate the enzyme of fresh potatoes.
さらに、前記第６のステップでは、前記オーブン内は完全に密閉され、光が差し込まない。 Further, in the sixth step, the inside of the oven is completely sealed and no light enters.
さらに、前記第６のステップでは、４−６時間、前記オーブン内の元の温度で焼いた後に前記オーブンを１０〜２０分間蒸気で満たす。 Further, in the sixth step, the oven is filled with steam for 10 to 20 minutes after baking at the original temperature in the oven for 4-6 hours.
さらに、前記第８のステップでは、前記焙煎室の温度は２５〜３５度、乾燥時間は１０〜１２時間である。 Further, in the eighth step, the temperature of the roasting chamber is 25 to 35 degrees and the drying time is 10 to 12 hours.
本発明の利点は以下のとおりである。
１、本発明は、アントシアニンが豊富で新鮮なじゃがいもと紫芋を用い、じゃがいも麺を作り、生産プロセスを最適化し、じゃがいも澱粉を用いて作ったじゃがいも米麺と比較して、新鮮なじゃがいもを収穫してから米麺を加工することができ、乾燥して澱粉などに加工する処理を必要とせず、加工工程と汚染を削減し、コストを削減でき、しかも、栄養素の損失（じゃがいもの残留物に含まれ、水に溶けている栄養素）を減らし、米麺の栄養価を高めることもできる。地元の農家のその場でのじゃがいも販売が難しいという問題を解決できる。
２、本発明の方法は、米と紫芋とじゃがいもをそれぞれ米粉やじゃがいもスラリに挽いてそれらを混合し、じゃがいもスラリ、紫芋スラリの水分をさらに吸収して利用し、完成した米麺の栄養含有量を改善する。同時に、一部のじゃがいもを蒸した後に混合して米麺を作ると、完成した米麺の靭性を高め、破断率を減らすことができ、同時に新鮮なじゃがいもと紫芋の添加量を増やし、完成した米麺の栄養素含有量を増やすことができる（アントシアニン含有量を増やす）。半製品の米麺を高温で加圧成形すると、じゃがいもの酵素活性を失活させることにより、米麺の品質を確保しながら、製品の米麺の賞味期限を延ばすことができる。
The advantages of the present invention are as follows.
1. The present invention uses fresh potatoes and purple potatoes rich in anthocyanin to make potato noodles, optimizes the production process, and harvests fresh potatoes compared to potato rice noodles made with potato starch. The rice noodles can then be processed, without the need for processing to dry and process into starch, etc., reducing the processing process and contamination, reducing costs, and loss of nutrients (potato residues). It can also reduce starches that are contained and dissolved in water) and increase the nutritional value of rice noodles. It can solve the problem that it is difficult for local farmers to sell potatoes on the spot.
2. In the method of the present invention, rice, purple potato and potato are ground into rice flour and potato slurry, respectively, and mixed, and the water content of the potato slurry and purple potato slurry is further absorbed and used to nourish the finished rice noodles. Improve the content. At the same time, if some potatoes are steamed and then mixed to make rice noodles, the toughness of the finished rice noodles can be increased and the break rate can be reduced, and at the same time, the amount of fresh potatoes and purple potatoes added can be increased to complete the process. The nutrient content of the steamed rice noodles can be increased (increasing the anthocyanin content). When semi-finished rice noodles are pressure-molded at high temperature, the expiration date of the product rice noodles can be extended while ensuring the quality of the rice noodles by inactivating the enzyme activity of the potatoes.
本発明を、特定の実施例を組み合わせて以下でさらに説明する。 The present invention will be further described below in combination with specific examples.
実施例１：
アントシアニン含有の新鮮なじゃがいもからじゃがいも麺を作る方法であって、前記じゃがいも麺の成分は、洗浄して皮をむいた新鮮な桂彩じゃがいも３０ｋｇ、新鮮な紫芋２０ｋｇ、水で浸して水切りをした米５０ｋｇであった。
Example 1:
It is a method of making potato noodles from fresh potatoes containing anthocyanins, and the ingredients of the potato noodles are 30 kg of fresh, washed and peeled potatoes, 20 kg of fresh purple potatoes, soaked in water and drained. It was 50 kg of rice.
上記成分を原料でじゃがいも麺を作る方法は、以下のステップを含む。
ステップ（１）：米を洗浄した後に水道水に６時間浸し、水切りをした後に計量し、その後に粉状の米粉に挽いて使用に備える。
ステップ（２）：米の浸漬の終了前の１時間に、紫芋を紫芋スラリに挽く。新鮮な桂彩じゃがいもを洗浄して皮をむいた後に２つの部分に分け、１部を２４ｋｇ、もう１部を６ｋｇとする。２４ｋｇの方の部分をじゃがいもスラリに挽き、狭い開口のバケツで収納し、かつ蓋でシールするた。６ｋｇの方の部分を蒸し器で蒸し、つぶしてじゃがいもマッシュにする。
ステップ（３）：米粉がじゃがいもスラリを十分に吸収するようにステップ（１）とステップ（２）で得られた米粉、紫芋スラリ、じゃがいもスラリ、じゃがいもマッシュを密閉された容器で均一に混合する。
ステップ（４）：米麺絞り器の押出温度を１１５℃に設定し、ステップ（３）で得られた混合物を米麺絞り器に入れて細切りに絞り半完成米麺を作る。高温押出は、新鮮なじゃがいもの酵素を不活性化し、変色や栄養素の分解と変換を防止し、完成した米麺の賞味期限を改善することができる。高度に自動化された米麺絞り器を使用して、加圧成形された米麺を短いロッドに直接吊り下げ、一定の長さにカットする。
ステップ（５）：ステップ（４）で得られた半製品の米麺を完全に密閉されたオーブン内に置いて８時間焼く。
ステップ（６）：ステップ（５）が完了した後、米麺どうしが張り付きにくくなるように、空気エネルギーヒートポンプを用いてステップ（５）で用いられたオーブンに蒸気を１５分間満たす。
ステップ（７）：ステップ（６）で処理された半製品の米麺を軟化して造形する。
ステップ（８）：ステップ（７）で処理された半製品の米麺を焙煎室に入れて乾燥させる。焙煎室の温度は２８°、乾燥時間は１０時間である。
ステップ（９）：ステップ（８）で処理された米麺を包装し、製品の米麺を得る。
The method of making potato noodles from the above ingredients includes the following steps.
Step (1): After washing the rice, soak it in tap water for 6 hours, drain it, weigh it, and then grind it into powdered rice flour to prepare for use.
Step (2): Grind the purple potatoes into purple potato slurry 1 hour before the end of soaking the rice. After washing and peeling the fresh katsura potatoes, divide them into two parts, one part weighing 24 kg and the other part weighing 6 kg. The 24 kg portion was ground into potato slurries, stored in a bucket with a narrow opening, and sealed with a lid. Steam the 6 kg part with a steamer and mash it to make potato mash.
Step (3): Mix the rice flour, purple potato slurry, potato slurry, and potato mash obtained in steps (1) and (2) evenly in a closed container so that the rice flour absorbs the potato slurry sufficiently. ..
Step (4): The extrusion temperature of the rice noodle squeezer is set to 115 ° C., the mixture obtained in step (3) is put into the rice noodle squeezer and squeezed into small pieces to make semi-finished rice noodles. High temperature extrusion can inactivate the enzymes of fresh potatoes, prevent discoloration and decomposition and conversion of nutrients, and improve the best-by date of the finished rice noodles. Using a highly automated rice noodle squeezer, the pressure-formed rice noodles are hung directly on a short rod and cut to a certain length.
Step (5): The semi-finished rice noodles obtained in step (4) are placed in a completely sealed oven and baked for 8 hours.
Step (6): After the step (5) is completed, the oven used in the step (5) is filled with steam for 15 minutes using an air energy heat pump so that the rice noodles do not stick to each other.
Step (7): The semi-finished rice noodles processed in step (6) are softened and shaped.
Step (8): The semi-finished rice noodles processed in step (7) are placed in a roasting room and dried. The temperature of the roasting room is 28 ° and the drying time is 10 hours.
Step (9): The rice noodles processed in step (8) are packaged to obtain product rice noodles.
比較例１：
実施例１の比率に従って、米を水で浸して水を添加して米スラリに挽き、紫芋を紫芋スラリに挽き、すべての桂彩じゃがいもを、洗浄し、その皮をむき、粉砕した後に、じゃがいもスラリに挽いた（添加する前にじゃがいもを蒸す必要がない）。米スラリとじゃがいもスラリを混合した後に、半製品の米麺に加圧成形し、加圧成形温度は従来の８０−８５℃であった。後続操作はステップ（５）−（９）と同じであった。
Comparative Example 1:
According to the ratio of Example 1, the rice is soaked in water, water is added and ground into a rice slurry, purple potatoes are ground into purple potato slurry, all katsura potatoes are washed, peeled and crushed. , Potatoes ground into slurries (no need to steam potatoes before adding). After mixing the rice slurry and the potato slurry, they were pressure-molded into semi-finished rice noodles, and the pressure-molding temperature was 80-85 ° C. in the past. Subsequent operations were the same as in steps (5)-(9).
製品の米麺比較：実施例１の米麺は、味が滑らかで、じゃがいものフレッシュな香りが含まれ、破断率が０．６％、色が紫黒、光沢が良好、アントシアニンを３８ｍｇ／１００ｇ含む。比較例１の米麺は、味がやや荒く、破断率が７０％、米麺色が黒褐色、光沢が悪い。 Comparison of product rice noodles: The rice noodles of Example 1 have a smooth taste, contain a fresh scent of potatoes, a break rate of 0.6%, a purple-black color, a good luster, and 38 mg / 100 g of anthocyanins. include. The rice noodle of Comparative Example 1 has a slightly rough taste, a breaking rate of 70%, a dark brown rice noodle color, and a poor luster.
実施例２：
アントシアニン含有の新鮮なじゃがいもからじゃがいも麺を作る方法であって、前記じゃがいも麺の成分は、洗浄して皮をむいた新鮮な桂彩じゃがいも３５ｋｇ、新鮮な紫芋２０ｋｇ、浸して水切りをした米４５ｋｇであった。前記米は収穫後１．５年放置されている米であった。
Example 2:
It is a method of making potato noodles from fresh potatoes containing anthocyanins, and the ingredients of the potato noodles are 35 kg of fresh, washed and peeled potatoes, 20 kg of fresh purple potatoes, and 45 kg of soaked and drained rice. Met. The rice was rice that had been left for 1.5 years after harvesting.
上記成分を用いてじゃがいも麺を作る方法は、以下のステップを含む。
ステップ（１）：米を、洗浄した後に水道水に６時間浸し、水切りをした後に計量し、その後に米粉に挽いて使用に備える。
ステップ（２）：米の浸漬の終了前の１時間に、紫芋を紫芋スラリに挽く。新鮮な桂彩じゃがいもを洗浄して皮をむいて後に２つの部分に分け、１つの部分を２８ｋｇ、もう１つの部分を７ｋｇとする。２８ｋｇの方の部分のじゃがいもを粉砕し、且つじゃがいもスラリに挽き、前記じゃがいもスラリを狭い開口のバケツで収納し、かつ蓋でシールする。７ｋｇの方の部分を蒸し器で蒸しつぶしてじゃがいもマッシュにする。
ステップ（３）：米粉がじゃがいもスラリを十分に吸収するようにステップ（１）とステップ（２）で得られた米粉、紫芋スラリ、じゃがいもスラリ、じゃがいもマッシュを密閉された容器で均一に混合する。
ステップ（４）：米麺絞り器の押出温度を１１０℃に設定し、ステップ（３）で得られた混合物を米麺絞り器に入れて細切りに絞り半製品の米麺を作る。高温押出は、新鮮なじゃがいもの酵素を不活性化し、変色や栄養素の分解と変換を防止し、完成した米麺の賞味期限を改善することができる。高度に自動化された米麺絞り器を使用して、加圧成形された米麺を短いロッドに直接吊り下げ、一定の長さにカットする。
ステップ（５）：ステップ（４）で得られた半製品の米麺を完全に密閉されたオーブン内に置いて８時間焼く。
ステップ（６）：米麺どうしが張り付きにくくなるように空気エネルギーヒートポンプを用いて、ステップ（５）で用いられたオーブンに蒸気を２０分間満たす。
ステップ（７）：ステップ（６）で処理された半製品の米麺を軟化して造形する。
ステップ（８）：ステップ（７）で処理された半製品の米麺を焙煎室に入れて乾燥させる。焙煎室の温度は３０、乾燥時間は８時間である。
ステップ（９）：ステップ（８）で処理された米麺を包装し、製品の米麺を得る。
The method of making potato noodles using the above ingredients includes the following steps.
Step (1): The rice is washed, soaked in tap water for 6 hours, drained, weighed, and then ground into rice flour to prepare for use.
Step (2): Grind the purple potatoes into purple potato slurry 1 hour before the end of soaking the rice. Fresh katsura potatoes are washed, peeled and later divided into two parts, one part weighing 28 kg and the other part weighing 7 kg. The 28 kg portion of potatoes is crushed and ground into potato slurries, the potato slurries are stored in a bucket with a narrow opening, and sealed with a lid. Steam the 7 kg part with a steamer to make potato mash.
Step (3): Mix the rice flour, purple potato slurry, potato slurry, and potato mash obtained in steps (1) and (2) evenly in a closed container so that the rice flour absorbs the potato slurry sufficiently. ..
Step (4): The extrusion temperature of the rice noodle squeezer is set to 110 ° C., and the mixture obtained in step (3) is put into the rice noodle squeezer and squeezed into small pieces to make semi-finished rice noodles. High temperature extrusion can inactivate the enzymes of fresh potatoes, prevent discoloration and decomposition and conversion of nutrients, and improve the best-by date of the finished rice noodles. Using a highly automated rice noodle squeezer, the pressure-formed rice noodles are hung directly on a short rod and cut to a certain length.
Step (5): The semi-finished rice noodles obtained in step (4) are placed in a completely sealed oven and baked for 8 hours.
Step (6): Fill the oven used in step (5) with steam for 20 minutes using an air energy heat pump so that the rice noodles do not stick to each other.
Step (7): The semi-finished rice noodles processed in step (6) are softened and shaped.
Step (8): The semi-finished rice noodles processed in step (7) are placed in a roasting room and dried. The temperature of the roasting room is 30 and the drying time is 8 hours.
Step (9): The rice noodles processed in step (8) are packaged to obtain product rice noodles.
比較例２：
実施例２の比率に従って、米を水で浸して水を添加して米スラリに挽き、一部の桂彩じゃがいもを洗浄し、皮をむき、粉砕した後にじゃがいもスラリに挽き、他の部分のじゃがいもを蒸した後につぶしてマッシュにした。米スラリ、じゃがいもスラリ、じゃがいもマッシュを均一に混合し、通常の開口付きバケットで収納した。半製品の米麺に加圧成形し、加圧成形温度は通常の８０−８５℃であった。後続操作はステップ（５）−（９）と同じであった。
Comparative Example 2:
According to the ratio of Example 2, the rice is soaked in water, water is added and ground into rice slurries, some katsura potatoes are washed, peeled, crushed and then ground into potato slurries, and other parts of potatoes. Was steamed and then crushed to make mash. Rice slurry, potato slurry, and potato mash were mixed evenly and stored in a normal bucket with an opening. It was pressure-molded into semi-finished rice noodles, and the pressure-molding temperature was the usual 80-85 ° C. Subsequent operations were the same as in steps (5)-(9).
製品比較：実施例２の米麺は、味が滑らかで、じゃがいものフレッシュな香りが含まれ、破断率が０．５％、色が紫黒、光沢が良好、保存できる期間が１８か月であった。比較例２の米麺は、味がやや荒く、破断率が２０％、色が黒褐色、保存できる期間が１３か月であった Product comparison: The rice noodles of Example 2 have a smooth taste, contain a fresh aroma of potatoes, have a breaking rate of 0.5%, a purple-black color, a good luster, and can be stored for 18 months. there were. The rice noodles of Comparative Example 2 had a slightly rough taste, a breaking rate of 20%, a dark brown color, and a shelf life of 13 months.
比較例４：
洗浄し、皮をむいた新鮮なじゃがいも２５ｋｇ、水に浸し水切りをした米７５ｋｇについて、それぞれ米を水で浸した後に水を添加して米スラリに挽き、じゃがいもを洗浄し、皮をむき、粉砕した後にじゃがいもスラリに挽いた。米スラリ、じゃがいもスラリ、じゃがいもマッシュを均一に混合し、通常の開口付きバケットに収納した。半製品の米麺を加圧成形し、加圧成形温度は従来の８０−８５℃であった。後続操作はステップ（５）−（９）と同じであった。
Comparative Example 4:
For 25 kg of freshly washed and peeled potatoes and 75 kg of rice soaked in water and drained, water is added after soaking the rice in water and ground into a rice slurry, and the potatoes are washed, peeled and crushed. After that, I ground the potatoes into a slurry. Rice slurry, potato slurry, and potato mash were mixed evenly and stored in a normal bucket with an opening. Semi-finished rice noodles were pressure-molded, and the pressure-molding temperature was the conventional 80-85 ° C. Subsequent operations were the same as in steps (5)-(9).
実施例２と比較例４の製品の米麺の栄養素については以下の表を参照する。
上記の表から、新鮮なじゃがいもの含有量の増加とプロセスの改善に伴い、製品の米麺の栄養含有量もそれに応じて増加していることがわかる。 From the table above, it can be seen that as the content of fresh potatoes increases and the process improves, so does the nutritional content of the rice noodles in the product.
これらの実施例は、本発明を例示するためだけに使用され、本発明の範囲を限定するものではないことを理解されたい。さらに、本発明の教示を読んだ後、当業者は本発明に様々な修正または変更を行うことができ、これらの同等の形態もまた、本出願の添付の特許請求の範囲によって定義される範囲内にあることを理解されたい。 It should be understood that these examples are used solely to illustrate the invention and do not limit the scope of the invention. Moreover, after reading the teachings of the invention, one of ordinary skill in the art may make various modifications or modifications to the invention, the equivalent of which is also the scope defined by the claims of the present application. Please understand that it is inside.
比較例３：
洗浄し、皮をむいた新鮮なじゃがいも２５ｋｇ、水に浸し水切りをした米７５ｋｇについて、それぞれ米を水で浸した後に水を添加して米スラリに挽き、じゃがいもを洗浄し、皮をむき、粉砕した後にじゃがいもスラリに挽いた。米スラリ、じゃがいもスラリ、じゃがいもマッシュを均一に混合し、通常の開口付きバケットに収納した。半製品の米麺を加圧成形し、加圧成形温度は従来の８０−８５℃であった。後続操作はステップ（５）−（９）と同じであった。
Comparative Example 3 :
For 25 kg of freshly washed and peeled potatoes and 75 kg of rice soaked in water and drained, water is added after soaking the rice in water and ground into a rice slurry, and the potatoes are washed, peeled and crushed. After that, I ground the potatoes into a slurry. Rice slurry, potato slurry, and potato mash were mixed evenly and stored in a normal bucket with an opening. Semi-finished rice noodles were pressure-molded, and the pressure-molding temperature was the conventional 80-85 ° C. Subsequent operations were the same as in steps (5)-(9).
実施例２と比較例３の製品の米麺の栄養素については以下の表を参照する。
Claims (8)
前記米を洗浄して浸し且つ水切りをして計量し、米粉に挽いて使用に備える第１のステップと、
前記紫芋を紫芋スラリに挽く第２のステップと、
前記新鮮な桂彩じゃがいもを洗浄して皮をむいて重量比（８−９）：（１−２）に従って２つの部分に分け、重い方の部分を粉砕してじゃがいもスラリに挽いて密封して梱包し、軽い方の部分を蒸してつぶしてじゃがいもマッシュにする第３のステップと、
前記第１のステップ、前記第２のステップ及び前記第３のステップで得られた前記米粉、前記紫芋スラリ、前記じゃがいもスラリ、前記じゃがいもマッシュを均一に混合する第４のステップと、
米麺絞り器内の押出温度を１０５−１１５℃に設定し、前記第４のステップで得られた混合物を前記米麺絞り器に入れて細切りに絞り半製品の米麺を作る第５のステップと、
前記第５のステップで得られた半製品の前記米麺を密閉されたオーブン内に置いて６−１０時間焼く第６のステップと、
前記第６のステップで処理された半製品の前記米麺を軟化して造形する第７のステップと、
前記第７のステップで処理された半製品の前記米麺を焙煎室に入れて乾燥させる第８のステップと、
前記第８のステップで処理された前記米麺を包装し、製品の前記米麺を得る第９のステップと
を含むことを特徴とするアントシアニン含有の新鮮なじゃがいもからじゃがいも麺を作る方法。 Fresh anthocyanin-containing ingredients with 25-40% fresh, washed and peeled katsura potatoes, 15-30% fresh purple potatoes, and 30-60% soaked and drained rice by weight. It ’s a way to make potato noodles from potatoes.
The first step of washing the rice, soaking it, draining it, weighing it, grinding it into rice flour, and preparing it for use.
The second step of grinding the purple potatoes into purple potato slurry,
The fresh katsura potatoes are washed, peeled and divided into two parts according to the weight ratio (8-9): (1-2), the heavier part is crushed, ground into potatoes and sealed. The third step of packing and steaming the lighter part to make potato mash,
The first step, the second step, and the fourth step of uniformly mixing the rice flour, the purple potato slurry, the potato slurry, and the potato mash obtained in the third step.
The extrusion temperature in the rice noodle squeezer is set to 105-115 ° C., and the mixture obtained in the fourth step is put into the rice noodle squeezer and squeezed into small pieces to make semi-finished rice noodles. When,
In the sixth step, the semi-finished rice noodles obtained in the fifth step are placed in a closed oven and baked for 6 to 10 hours.
The seventh step of softening and shaping the semi-finished rice noodles processed in the sixth step, and
In the eighth step, the semi-finished rice noodles processed in the seventh step are placed in a roasting chamber and dried.
A method for making potato noodles from fresh anthocyanin-containing potatoes, which comprises the ninth step of packaging the rice noodles processed in the eighth step and obtaining the rice noodles of a product.
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| CN106072180A (en) * | 2016-06-17 | 2016-11-09 | 定西薯宝农业科技发展有限责任公司 | A kind of potato full-powder bean noodles improving anthocyanidin content and preparation method thereof |
| CN106136067A (en) * | 2016-06-29 | 2016-11-23 | 黔东南佳味源食品有限公司 | A kind of preparation method of Rhizoma Steudnerae Henryanae rice flour |
| CN106562401A (en) * | 2016-11-04 | 2017-04-19 | 尚万振 | Sweet potato vermicelli, and production method thereof |
| CN106858307A (en) * | 2017-04-18 | 2017-06-20 | 凯里市日日升食品有限责任公司 | Potato ground rice processing technology and device |
| CN107319295A (en) * | 2017-07-24 | 2017-11-07 | 遵义市杨老大食品有限责任公司 | A kind of potato ground rice and its processing method |
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| CN108936225A (en) | 2018-12-07 |
| WO2019218579A1 (en) | 2019-11-21 |
| JP7171758B2 (en) | 2022-11-15 |
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