JP2999144B2 - Method for producing konjac noodles - 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 containing flour as a main component, such as spaghetti and udon, and more particularly to konjac spaghetti kneaded with konjac, which has recently attracted attention as a low-calorie health food. It relates to a method for producing udon.

[0002]

2. Description of the Related Art In recent booms in health foods, konjac, which is attracting attention for its low calories, is not only a low calorie food but also has various other features.

[0003] The main component of konjac, which is a raw material for konjac, is 75-83 g of water and 100 g of carbohydrate.
１４14 g, 2-4.5 g protein.

[0004] The majority of carbohydrates are glucomannan, a kind of polysaccharide (molecular weight of about 67 to 1.9 million, which is hydrolyzed to produce mannose 2 to glucose 1 to mannose 2), particularly konjac mannan. Called.

The principle of konjac production is based on the fact that konjac glucomannan absorbs water, swells, becomes very large in volume, and has a high viscosity.

[0006] When lime milk is added thereto and heated, calcium ions are cross-linked and gelled. When cooled, it becomes an irreversible elastic gel, which solidifies into a translucent, resilient solid konjac.

[0007] By the way, konjac potatoes are cut into strips and dried to become coarse powder (arako). When this is pierced in an iron mortar, the glucomannan portion remains as hard heavy particles in the mortar, and the other fibers and starch powder are light and easily blown off by the wind. Furthermore, the thing which collected only glucomannan by wind selection is called a fine powder (seiko). Konjac produced from the fine powder is white, glossy, and has strong swelling and adhesive strength.

Glucomannan stimulates the intestinal tract to stimulate the secretion of hormones and suppresses the rise of cholesterol, so it prevents diabetes, colorectal cancer, etc. in addition to preventing overweight, eliminating constipation and preventing toxicity. It is an extremely excellent material that has the effect of

In more detail, how to make konjac
250 g of fine powder is added little by little to 100 liters of water or slightly warm water of about 40 to 50 ° C. while stirring. If stirring is continued for 15 to 30 minutes as it is, the whole becomes sticky and becomes paste-like. When this is left for 1 to 2 hours, the mannan completely swells to form a homogeneous paste. Add lime milk (lime 25
g, add 500 ml of water), stir quickly and well, put in a mold box, and leave it for 40 to 50 minutes, so that it hardens considerably. Cut it into a predetermined shape and separately boil it in hot water (slightly mixed with water). Melt the amount of lime)
Heat and solidify. If this is immersed in cold water, excess alkali is eluted from the konjac and loses its taste.

[0010] By the way, macaroni and spaghetti are generally called pasta and have occupied a large weight in Japanese dietary habits.

The method is as follows. Water and salt are added to flour (strong flour, generally durum wheat semolina or farina), and eggs and vegetables (tomato, spinach) are added or not, and the particles are mixed and kneaded. except for air within which the pushing cylinder macaroni such molding machine, kneaded while high pressure holes from extrusion of (80 Kg / cm ² or higher) at a die (mold), about 25cm in spaghetti, the macaroni was cut into 4~5cm And let it air dry.

[0012] By replacing the hole of the die,
There are various forms of macaroni and spaghetti.

On the other hand, udon and noodles, which are representative of Japanese noodles, are prepared by adding salt and water to flour (mainly flour), kneading, rolling and cutting. In most cases, mechanical kneading is performed by extruding and kneading while kneading.

[0014]

Konjac is attracting attention as a low-calorie health food, and various foods using konjac (typically jelly containing konjac) have been developed, but its application to noodles has not yet been put to practical use. Absent.

Since noodles are made mainly of flour, they are almost starch and are nutritionally unbalanced foods. Therefore, if the konjac is contained as an ingredient, it can be a good health food.

In this respect, it is supposed that a method for producing noodles containing konjac is usually considered to be a method in which konjak flour (coarse flour or refined flour) is directly mixed with flour and water to form a dough. Konjac flour does not have enough moisture and is not evenly mixed, so a good texture cannot be obtained.

Originally, konjac is made by mixing konjak flour (coarse flour, refined flour) with a large amount of water to form a solid as described above. Therefore, the conventional method of producing noodles by mixing a small amount of water with flour and kneading the mixture is fundamental. Differently.

The present invention has been made in view of the above circumstances, and provides a method for producing noodles containing konjac, particularly macaroni, spaghetti and udon.

[0019]

Means for Solving the Problems The present invention provides: (1) konjac fine powder is added to 1 liter of water or 40 ° C to 50 ° C with stirring at a rate of 20 to 35 g, and left for 30 minutes to 2 hours. Konjac, 1.7-2.5Kg flour, and 200-starch flour
600 g, and irradiating steam at a temperature of 160 to 200 ° C., optimally at a temperature of approximately 180 ° C., and stirring for 3 to 8 minutes. The above object is achieved by providing a method for producing konjac noodles, which is characterized by being cut into a shape. (2) In the method for producing konjac noodles according to (1) above, the mixed dough is rolled to 50 to 80 ° C.
Pre-dry for 1 to 3 hours, then cut into a predetermined shape
The object is achieved by providing a method for producing konjac noodles, which is naturally dried for 4 to 36 hours. (3) Further, in the method for producing noodles with konjac according to the above (1), the flour is a strong flour or a medium flour, and the means for stirring the mixed dough and cutting it into a predetermined shape is a cylinder of a noodle molding machine. By extruding through a hole of a die having a predetermined shape while stirring, and cutting to a predetermined length, and then providing a method for producing konjac noodles characterized by being naturally dried. Solution to the Problems

The term "noodles" as used herein refers to noodles containing flour as a main component, and is a general term for so-called pasta, such as macaroni and spaghetti, and Japanese-style noodles, such as udon and plain noodles.

[0021]

In the present invention, konjac is blended in the process of producing noodles using wheat flour as a main raw material. Therefore, glucomannan (konjac mannan), which is the main component of konjac refined flour, enters the body when eating noodles. It can be used to supplement plant fiber (dietary fiber), which is said to be lacking in modern dietary habits, and helps to form a constitution that is less likely to suffer from constipation, heart disease, cancer, gallstones, hemorrhoids, etc. Can be made.

Glucomannan stimulates the intestinal tract to stimulate the secretion of hormones, which lowers blood triglyceride levels,
It has the effect of suppressing an increase in blood cholesterol level.

Also, spaghetti and udon contain almost no calcium, but glucomannan contains a sufficient amount of calcium, so it is an alkaline food useful for supplementing calcium which is often lacking in Japanese people.

Further, the above glucomannan provides a smooth and glossy spaghetti or udon noodle as compared with the conventional one.

[0025] Starch flour has the effect of strengthening the stiffness of the surface, and konjac before kneading with flour has a ratio of konjac flour (refined flour) several times that of ordinary konjac, so glucomannan Swelling is in an intermediate stage, and the swelling becomes complete as the water content increases due to the irradiation of steam during the subsequent kneading. Therefore, the kneaded powder after kneading is not too soft and maintains an appropriate stiffness.

Although the noodles are dried by the natural drying for the last 24 to 36 hours, the noodles are usually a necessary step for macaroni, spaghetti and plain noodles.

[0027]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of a method for producing konjac noodles according to the present invention will be described according to production steps.

First, the steps common to the whole noodles will be described. (1) 1600 g of konjac fine powder (approximately 31 g of konjac fine powder per liter of water) in a predetermined container containing 52 liters of water Stir and leave for 30 minutes. During this time it becomes a mass of konjac.

The weight distribution of the water and the konjac flour is such that the ratio of the konjak flour is considerably higher than that of ordinary konjac which is 2.5 g per liter of water.

This is to keep the noodles firm in consideration of water addition in the subsequent kneading step. (2) Next, the lump of konjac that has been produced is put into flour 100K.
g and 20 kg of starch powder in a stirrer,
Stir (knead) for about 5 minutes while irradiating with steam at ℃.

At the time of this stirring, glucomannan further absorbs water to be in a completely swollen state, and the smoothness and luster peculiar to glucomannan are given to the whole dough, so that a viscous dough is obtained.

At this time, rather than simply adding water, the mixture is kneaded while adding water by irradiating high-temperature steam, so that a kneaded powder having extremely uniform viscosity can be obtained in a short time.

The steam temperature is in the range of 160 to 200 ° C., which promotes the heat coagulation of konjac and promotes the pregelatinization of the flour to improve the binding with the flour to improve the stickiness of the whole. ), And is in a range suitable for providing smooth and glossy noodles. (3) Next, the mixed kneaded dough of konjac, flour and starch powder is cut and molded into a predetermined shape.

It is optional whether the product obtained in the above basic process is used as raw noodles or boiled and boiled noodles. Generally, raw noodles and boiled noodles are applied to udon.

When the mixed dough is rolled and pre-dried at 50 to 80 ° C. (depending on the environment, but generally 65 ° C. is appropriate) for 1 to 3 hours (standard for 2 hours), it seems as if the rice cake has passed overnight. The surface is slightly dry and presents a raw state inside.
In this state, cutting into a predetermined shape facilitates the cutting without the dough adhering to the blade.

Also, if a natural drying step is added for 24 to 36 hours after cutting and molding, good dry noodles can be obtained. The object of dry noodles is applied to all noodles such as udon, plain noodles, macaroni, spaghetti.

Next, as a method of cutting and shaping into a predetermined shape, besides a method of cutting by a machine or a kitchen knife in a separate step after rolling, kneading and rolling cutting by a noodle molding machine (also called a noodle making machine). Is performed continuously.

For example, macaroni and spaghetti are prepared by injecting konjac paste and flour into a cylinder of a macaroni molding machine, extruding them directly through a hole of a die having a predetermined shape while stirring while irradiating with steam, and cutting into a predetermined length.

Next, the macaroni and spaghettis used are flour and durum flour, and the udon and noodles use medium flour as a main component (sometimes mixed with a small amount of semi-strong flour).

The amount distribution, temperature setting, and stirring time are appropriately set within the above-mentioned conditions depending on the type of the product and the production amount, but the basic production method is the same.

As described above, the konjac noodles produced by the production method according to the present invention are a production method applicable to raw noodles, boiled noodles, dry noodles and the like containing flour as a main component, and effectively use konjac glucomannan. It is a very useful invention that can be kneaded into a noodle product with extremely high commercial value.

[0042]

The method for producing konjac noodles of the present invention has the following excellent effects. (1) Since konjac, which is excellent as a health food, is mixed with flour and kneaded, a noodle product with high commercial value can be obtained. (2) Since konjac, flour, and starch powder are stirred while irradiating high-temperature steam, uniform and smooth glossy spaghetti and udon by glucomannan can be produced.

Claims (3)

(57) [Claims] 1. A mixture of konjac produced by adding 20 g to 35 g of konjac flour to 1 liter of water or slightly warm water of 40 to 50 ° C. while stirring and leaving to stand for 30 minutes to 2 hours; 2.5 kg and starch powder 20
0 to 600 g, and irradiating with steam at a temperature of 160 to 200 ° C., optimally at about 180 ° C.
A method for producing konjac-filled noodles, comprising cutting and molding a mixed kneaded mixture of konjac, flour and starch powder, which has been stirred for a minute, into a predetermined shape. 2. The method for producing konjac noodles according to claim 1, wherein the mixed dough is rolled, pre-dried at 50 to 80 ° C. for 1 to 3 hours, and then cut into a predetermined shape.
A method for producing konjac noodles, which is air-dried for up to 36 hours. 3. The method for producing noodles with konjac according to claim 1, wherein the flour is a strong flour or a medium flour, and the means for stirring the mixed dough and cutting into a predetermined shape is provided in a cylinder of a noodle molding machine. A method for producing konjac noodles, comprising directly extruding through a hole of a die having a predetermined shape while being pressed and stirred, and cutting into a predetermined length, followed by natural drying.