JP3066196B2 - Manufacturing method of Chinese 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 Chinese noodles using safflower and Chinese noodles obtained thereby. Specifically, the present invention relates to a method for producing Chinese noodles excellent in both color tone and texture, using a liquid obtained by boiling safflower petals at a high temperature.

[0002]

2. Description of the Related Art As a natural yellow colorant used in Chinese noodles and the like, yellow pigment (crocin) contained in gardenia fruits and yellow pigment (saflower yellow) contained in safflower petals are known. . In this case, as a safflower yellow element, a powder type obtained by drying and powdering a yellow element extracted and purified from water from a safflower petal is generally commercially available, and these commercially available pigments are noodles Is used by adding it to the charge water at the time of production.

[0003] When the above-mentioned commercially available safflower yellow element is used for noodles that do not use a citrus fruit, it has a color tone comparable to that obtained using gardenia yellow element and is stable against light. However, when the above-mentioned commercially available safflower yellow element is used for Chinese noodles such as ramen using kansui, if the color tone of the obtained Chinese noodles is bright yellow compared to the case of using gardenia yellow element, However, it has a drawback that the color tone is inferior due to dark and strong reddish color, and the smoothness and elasticity of the noodles are reduced, and the noodles are quickly boiled and elongate, and the texture is remarkably inferior.

[0004] In recent years, safflower oil and the like have been widely used from the viewpoint of health and the like, and cultivation of safflower has also become active along with this. Effective use is also strongly demanded.

[0005]

In view of the above, the present inventors have studied as one of the effective uses of safflower for the purpose of obtaining noodles having a better color tone and texture than conventional safflower. Was. As a result, in producing Chinese noodles, instead of using the commercially available safflower yellow powder described above, raw safflower petals or dried safflower petals are boiled with high-temperature hot water, and the boiled liquid is concentrated or dried powder. When used as a whole or as part of the water used in the manufacture of Chinese noodles without being shaped, unexpectedly, it has a natural, bright and excellent yellow color tone, and has a smooth, cored hardness. Without
The present inventors have found that soft and elastic Chinese noodles having a very good texture can be obtained, and completed the present invention.

That is, according to the present invention, safflower petals are used as the total or part of the water added during the production of Chinese noodles.
A method for producing Chinese noodles, characterized by using a liquid boiled with hot water of at least ℃, and Chinese noodles produced thereby.

The liquid obtained by boiling the safflower petals used in the present invention is prepared by adding water to raw safflower petals or dried or semi-dried safflower petals and heating the mixture to 60 ° C. or higher, or 60 ° C.
It can be obtained by directly adding the above hot water and further heating, and in this case, the temperature of the hot water is particularly preferably 80 ° C. or higher. If the hot water temperature during the boiling process of safflower petals is lower than 60 ° C., when the Chinese noodles are produced using the boiled liquid obtained thereby, Chinese noodles with good color tone and texture cannot be obtained.

[0008] The boil-out treatment is performed by adding about 50 to 250 parts of hot water to 1 part by weight (hereinafter referred to simply as "parts") of safflower petals (dry matter equivalent).
It is preferable to use a part for boiling, because the boil-out process does not take too much time, and the color and texture of the Chinese noodles obtained using the boiled liquid are good. The boiling time of safflower petals may vary depending on the amount of safflower petals to be used and the like, but is usually preferably about 1 to 30 minutes.

At the end of the boil-out treatment, water-insoluble solids such as safflower petal residues are separated off by filtration, centrifugation, decantation or any other appropriate method, and a yellow liquid (boiled liquid) is recovered. Then, the boiled liquid is added as it is to the raw material powder for noodles as the whole or a part of the water used for producing the Chinese noodles to produce Chinese noodles.

[0010] The amount of the safflower petal boiled liquid added to the noodle raw material powder can be variously changed depending on the concentration of the boiled liquid, the type of Chinese noodles, and the like. For example, about 50 to 250 parts of hot water is added to 1 part of dried safflower petals to form about 60 to 1
When ramen is manufactured using a boiled liquid obtained by boiling at 00 ° C., about 25 to 45 parts of the boiled liquid is added to 100 parts of flour raw material to obtain a ramen with good color tone and texture. Obtainable. This is equivalent to about 0.1 to 0.9 parts of dried safflower petals per 100 parts of flour raw material such as flour, and 0.1 to 0.6 parts of dried safflower petals. Is preferred.

There is no particular limitation on the time of addition of the boiled liquid of safflower petals during the production of Chinese noodles, but it is desirable to add it to the raw material powder at the first stage as in the case of normal watering. In this case, it is preferable that the temperature of the boiled liquid of the safflower petal is set to be approximately the same as the normal temperature of the charging water added to the noodle raw material.

The Chinese noodles in the present invention include ordinary Chinese noodles such as raw ramen, steamed ramen, instant ramen, fried ramen, wonton rind, and the like. The Chinese noodles are prepared by adding to the flour such as flour or starch, kansui (starch), salt, and, if necessary, other than using the boiled liquid of safflower petals described above as the whole or part of the preparation water. By adding the above-mentioned additives and using a method and an apparatus usually adopted for each Chinese noodle.

[0013] In this case, when only the boiled liquid of safflower petals is used as the water for preparing the noodles, the amount of the boiled liquid of the safflower petals is determined to be appropriate for each Chinese noodle (the amount of water added to the noodles). Amount). In addition, when water is added together with the boiled liquid of safflower petals, the total amount of both may be adjusted to be within the range of the appropriate amount of water in each Chinese noodle.

Hereinafter, the present invention will be described specifically with reference to Examples and the like, but the present invention is not limited thereto.

Example 1 (1) Prepare each of the following waters containing yellow pigment: Gardenia yellow pigment [manufactured by Riken Vitamin Co., Ltd .;
G-20 (granules)] is dissolved in 37 parts of water to prepare water. 37 parts of water, RUTIN [(US) Sigma; purity 9
5%], 0.01 parts of safflower yellow pigment [Glyco Nutrition Foods Co., Ltd.]
Manufactured; Safflower Yellow 2500P; Safflower Yellow Element 50
%, Food material 50%; granules], 0.2 parts, and potassium alum AlK (SO ₄ ) ₂ .12H ₂ O [reagent first grade] 0.0
Dissolve 25 parts to make water. Dried safflower petals [released by Rondo Shoji Co., Ltd. (Yamagata Prefecture)] 0.3
The mixture was added to 37 parts of hot water having a temperature of 60 ° C. and heated, and the heating was stopped immediately after boiling. The safflower petals are separated by straining with a cloth, and the boiled liquid is collected, and the water that has been reduced in evaporation during heating is added to make 37 parts of water for preparation. 0.3 parts of the same dried safflower petals as used above were added to 37 parts of hot water at a temperature of 60 ° C., heated to boiling, and kept at the boiling state for 10 minutes. Then, the heating was stopped and the safflower petals were strained with a cloth. Then, the boiled liquid is recovered, and the water evaporated and reduced during heating is added to make 37 parts of water for preparation. The same 0.2 parts of dried safflower petals as used above were added to 37 parts of hot water at a temperature of 60 ° C., heated to boiling, and kept in the boiling state for 10 minutes. Then, heating was stopped and the safflower petals were strained with a cloth. Then, the boiled liquid is recovered, and the water evaporated and reduced during heating is added to make 37 parts of water for preparation.

(2) Prepare the basic ingredients for raw ramen shown in Table 1 below:

[0017]

[Table 1] Wheat flour containing basic raw materials for raw ramen [Nisshin Seifun Co., Ltd .; "Special number one"] 100 parts Kansai [Oriental Yeast Kogyo Co., Ltd .; Akabyu Ryu-in] 1.2 parts Food salt 1 part Any of the above Or one charge of water

(3) Using the basic raw material mixture for raw ramen shown in Table 1 above, kneading at a temperature of 28 ° C. for 15 minutes, followed by rolling to form a noodle belt having a thickness of 1.40 mm. Was cut into noodle strings using a cutting blade of No. 1 to produce raw ramen. The color tone of the obtained raw ramen was evaluated according to the evaluation criteria shown in Table 2 below. However, the evaluation of the color tone of the raw ramen was evaluated using the color tone of the raw ramen (control) using the above-described water containing gardenia yellow as a standard point (3 points). The results are shown in Table 3 below.

(4) The raw ramen prepared in the above (3) is boiled in boiling water 10 times its weight for 2.5 minutes, and the color and texture of the obtained boiled noodles (the smoothness of the noodles immediately after boiling) Elasticity and texture 10 minutes after boiling) were evaluated according to the following evaluation criteria. However, the evaluation of the color tone and the texture of the boiled ramen was evaluated using the color tone and the texture of the boiled noodles (control example) obtained from the ramen using the above-mentioned gardenia yellow priming water as standard points (three points). did. The results are shown in Table 3 below.

[0020]

[Table 2] Evaluation standard for color tone of raw ramen and boiled ramen 5: Natural bright yellow color, better than control. 4. Bright yellow, slightly lacking in naturalness, but slightly better than the control. 3. Bright yellow, but slightly darker in color and slightly less natural (control). 2. . The color is deep yellow compared to the control, and the color tone is slightly inferior to the control. 1. Dark yellow with strong reddish color, inferior in color tone to control. Texture smoothness of boiled ramen : 5. Excellent in smoothness compared to control and extremely good. 4. Smoothness slightly better than control, good. 3. Smoothness slightly less (control). 2. . Slightly less smooth than control. 1. Smoothness is significantly inferior to the control and is poor. Elasticity : 5 ... Excellent in elasticity compared to control and extremely good. 4. Elasticity is slightly better than control and good. 3. Elasticity is a little low (control). 2. . Slightly less elastic and slightly harder than the control. 1. The elasticity is much less than that of the control. Boiling elongation : 5. Boiling elongation is much slower than control, and the texture is very good. 4. Boiling is slightly slower than control and has good texture. 3. Boiled quickly and has a slightly poor texture (control). 2. . Boil faster than control, poor texture. 1. Boiling is extremely fast and the texture is extremely poor compared to the control.

[0021]

[Table 3] Test number 1 2 3 4 5 (Control example) (Comparative example) (Example) (Example) (Example) Type of water used Yellow pigment (proportion based on the weight of flour raw material such as flour): Gardenia pigment 0.1%----Granular safflower pigment-0.2%---Rutin-0.01%---Kali alum-0.025%---Dried safflower petal Usage of--0.3% ¹⁾ 0.3% ²⁾ 0.2% ³⁾ Quality of ramen: Raw ramen color tone 3 15 3 5 Boiled ramen color tone 3 15 3 5 Smoothness 3 2 4 4 4 Elasticity 3 2 4 5 4 Boiling and elongation 3 2 4 5 4 Total point 15 8 22 20 22 1) Preparation water prepared by adding 0.3 parts of dried safflower to 37 parts of water and boiled for a short time 2) Preparation water prepared by adding 0.3 parts of dried safflower to 37 parts of water and boiled for a long time (10 minutes after boiling) 3) Water 37 Add 0.2 parts of dried safflower to part and boil for a long time (10 minutes after boiling)

From the results in Table 3 above, Chinese noodles of Test Nos. 3 to 5 (Examples of the present invention) manufactured using a liquid obtained by boiling out safflower petals with high-temperature hot water as feed water. However, it can be seen that both the color tone and the texture are extremely excellent as compared with the Chinese noodles of Test No. 2 (Comparative Example) manufactured using a granular commercially available safflower yellow pigment. Furthermore, from the results in Table 3, the Chinese noodles obtained by the Examples of Test Nos. 3 to 5 of the present invention were also compared with the Chinese noodles of Test No. 1 obtained by using Gardenia jasmine. It can be seen that both the color tone and the texture are excellent.

[0023]

According to the present invention, a raw safflower petal or a dried safflower petal is boiled with high-temperature hot water, and the boiled liquid is used as it is as a whole or a part of a water for preparing Chinese noodles. Compared with the conventional technology of producing Chinese noodles using commercially available safflower yellow powder as yellow pigment, it is possible to obtain Chinese noodles that are extremely excellent in both color tone and texture, and the Chinese noodles according to the present invention are: It has a natural, bright and excellent yellow color and is smooth, without core hardness, and has a very good texture that is soft and resilient. In addition, the Chinese noodles obtained by the present invention have a small noodle elongation,
The good texture can be maintained over time after boiling.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁷ , DB name) A23L 1/16

Claims (3)

(57) [Claims] 1. A method for producing Chinese noodles, wherein a liquid obtained by boiling safflower petals with hot water of 60 ° C. or more is used as the whole or part of the water added during the production of Chinese noodles. 2. The liquid obtained by boiling safflower petals with hot water is a liquid boiled using 50 to 250 parts by weight of hot water at a temperature of 60 ° C. or more per 1 part by weight of safflower petals (in terms of dry matter). Item 10. The production method according to Item 1. 3. Chinese noodles produced by the method according to claim 1.