JP2831983B2 - Noodles and noodle manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles and noodles, and more particularly to a method for producing noodles having improved texture after boiled mainly with flour.

[0002]

2. Description of the Related Art Noodles are kneaded using flour and water as main ingredients,
It is manufactured through steps such as noodle making and, if necessary, drying. Raw noodles, semi-raw noodles, or dry noodles produced in this way are boiled in boiling water and then sprinkled with hot juice or soup with appropriate seasoning, or once cooled with cold water and then cooled with appropriate ingredients. Over,
Served at the table.

[0003] However, if the boiled noodles are put in a tableware along with juice and soup, and then left in a cooked state, they become so-called elongated in a relatively short time and lose their chewy texture.
The texture will be reduced. Therefore, in order to eat noodles deliciously, it is necessary for the noodle cook to observe the state of the custodian and to proceed with the cooking in a timely manner. Had become one.

[0004]

SUMMARY OF THE INVENTION According to the present invention, suppressing the deterioration of the texture after boiling and cooking noodles not only can improve the efficiency of cooking but also make the food delicious even if the meal time is extended. The aim was to provide improved noodles with little extension after cooking, focusing on the fact that they lead to eating.

[0005]

Means for Solving the Problems The noodle of the present invention which can achieve the above object is characterized by containing an extract of Lakanca. In addition, such noodles can be produced by blending an extract extracted from crushed dried lakanca with boiling water with at least the main and auxiliary ingredients of the noodles including flour, and then kneading and kneading the noodles.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Rakanka used for producing the noodles of the present invention is the fruit of Arhat fruit, namely, the fruit of Momordicae grosvenori Swingle, a perennial climbing plant of the Cucurbitaceae family. The place of production is near Guilin, China, where it can be obtained as a product that has been dried in the sun after harvesting and then subjected to saccharification by heat treatment. The extract of Rankanka in the present invention is obtained by crushing the above-mentioned dried Rankanka, putting it in water, gently boiling, and performing hot water extraction for about 0.5 to 3 hours. The extract thus obtained can be stored or used as a solidified extract by freeze-drying or spray-drying, or can be used as a solution after extraction.

[0007] The main ingredient of the noodles of the present invention may be wheat flour alone, but in addition to flour, for example, barley,
Flours such as rice, buckwheat, millet and the like, for example, starches such as corn starch, potato starch, sugar cane starch, rice starch and the like may be used as required. In addition, various kinds of salts, oils, seasonings, and the like can be used as necessary for the noodles, in addition to salt.

In the production of the noodles of the present invention, if the amount of Lacanca extract is too small, the effect is small.
It is appropriate to incorporate about 1 to 1 part by weight of an extract obtained from dried lanka. However, the blending amount can be appropriately determined depending on the type of noodle to be produced, and is not particularly limited.

[0009] The noodle of the present invention produced as described above,
Compared to ordinary noodles, it also has a slightly yellowish taste after boiling, and has a peculiar aroma of Lacanca. And
The noodles have the characteristic that they are stronger than ordinary noodles and have less elongation after cooking. However, the strength of the rice noodles can be easily adjusted to the taste by adjusting the composition in the production of the noodles.

[0010]

EXAMPLE 10 L of water was placed in a 20 L deep pot, and 500 g of commercially available dry lankanca was finely crushed, and the mixture was extracted with hot water while maintaining a boiling state with a weak fire. After about 3 hours, heating was stopped and the mixture was allowed to cool. The solid matter was separated by filtration to collect 9.5 L of the extract.

Next, 120 g of sodium chloride, 90 g of potassium carbonate and 140 g of sodium carbonate are added to 25 kg of flour for noodle making.
g was dissolved in 7.5 L of water, and 10 L of a mixture of 2.5 L of the extract of Laccanca was added. The mixture was kneaded for about 15 minutes, and noodles were made by a conventional method. A raw Chinese noodle of the present invention was produced.

On the other hand, 25 kg of noodle-making flour is kneaded and kneaded in the same procedure as above using 10 L of an aqueous solution of water mixed with 2.5 L of water instead of using the extract of Lacanca. Noodles were manufactured to produce standard Chinese raw noodles.

[0013] The thus obtained Chinese noodles of the present invention and the standard Chinese noodles are each boiled in boiling water for 2 minutes according to a conventional method, put in a container containing Chinese soup at about 60 ° C in advance, and immediately eat and compare. The texture was evaluated according to the criteria described below. Furthermore, after leaving it to stand for 10 minutes, it was eaten again and compared, and the texture after leaving was similarly evaluated.

The evaluation of the texture of the noodles is as follows: the texture of the reference product immediately after cooking is 0, and +1 and +
2, and -1 and -2 in order of weakness and poor texture. The scores obtained by averaging the evaluation scores of the five panels were used as the texture values, and the results are shown in Table 1.

[0015]

[Table 1]

The raw Chinese noodles of the present invention and the reference Chinese raw noodles are each boiled in hot water for 2 minutes and 30 seconds, washed with cold water, cooled, and put on a plate for cold noodles. Then I put Chinese soup. Eating was immediately compared, and the texture was evaluated according to the above criteria. Further, after being left as it is for 15 minutes, it was eaten again and compared, and the texture after being left was evaluated in the same manner. The scores obtained by averaging the evaluation scores of the five panels were used as the texture values, and the results are shown in Table 2.

[0017]

[Table 2]

[0018]

EFFECT OF THE INVENTION The noodles of the present invention have an improved stiffness due to the inclusion of Laccanca extract, and furthermore have a reduced elongation after cooking, so that the reduction in texture is greatly improved.
Therefore, there is an effect that the time management for cooking the noodles becomes easy, the efficiency of cooking is improved, and delicious noodles can be provided.

Claims (2)

(57) [Claims] 1. A noodle containing an extract of lankanca. 2. A method for producing noodles, comprising blending an extract extracted from crushed dried lumberjack with boiling water into at least a main ingredient and an auxiliary ingredient of noodles containing flour, and then kneading to produce noodles. .