JP4068822B2 - Rice cake powder and noodles containing the rice cake powder - Google Patents

Description

【００２０】
これにより、他の蕗と比べ、植物繊維が約３倍、カルシウムが約４倍、さらにはマグネシウムも多量に含む無機質に富んだ健康食品、自然食品であり、かつこれを年間を通じて食することができるようになる。
また、食品だけでなく、香りの原料として、例えば、ラワン蕗の持つ香りを楽しむため芳香剤原料として、或いは入浴剤の原料としても利用することができ、かつ年間を通じて供給することができる。
【００２１】
次に、上述のようにして製造したラワン蕗の粉末を、製麺用粉類、例えばそば粉に混練したラワン蕗の粉末入りそばの製造法を、図２に示す製造工程について説明する。
【００２２】
なお、この場合、従来のそば粉に、生のラワン蕗をすり潰し、これを混入して麺を製造することも考えられるが、この場合、ラワン蕗の味が薄く、また色合いや香りも不十分で薄いものとなり、ラワン蕗の風味を出し難いという問題があり、さらに、ラワン蕗の風味を出すために、そば粉に加える蕗の含有率を多くすると、特に茎を使用した場合、繊維質が水分を吸収し膨張するため、麺が切れやすくなく、所謂「こしのない」そばとなり、さらに、生のラワン蕗をすり潰しただけでは水分含量が多く、含水量も一定でないため、そば粉と混ぜた際の水分の調整が難しく均質な麺ができないという問題があった。
【００２３】
それで、本発明では、均等に微細な粉末とされたラワン蕗の葉の粉末を、そば粉に、そして必要に応じてつなぎ材となる小麦粉、山芋、卵など、さらに水とを加えてこれらを練り上げる。この場合、そば粉１００ｇに対し、ラワン蕗の粉末を３〜８ｇの重量比で、望ましくは５％前後の割合で混合する。これにより、ラワン蕗の風味、色、香りがそば粉とよくマッチし、最も良好なものとなる。
【００２４】
このそば粉と、粉末化されたラワン蕗の粉と、水、及び必要に応じて加えるつなぎ材としての小麦粉の配合率は、適正なものとし、これらをよく混練し、麺としてのこし、粘度を有するものとした後、これを従来の方法で押し延ばすようにして薄い板状とし、これをそばの形状、即ち細紐状に切断し、茹で上げて食するようにする。
なお、細紐状に切断したものを乾燥し、乾燥そばとして提供することも可能であり、さらには、このラワン蕗の粉末入りそばを冷凍保存し、食用に供する場合に解凍するようにして提供することも可能である。
【００２５】
また、この実施例では、ラワン蕗の葉を乾燥し粉末化したものを、そば粉に混練してラワン蕗入りそばとし、新しい食材を提供するものとして説明したが、ラワン蕗の茎の部分を、同様に乾燥し粉末化したものを用いることもできる。
【００２６】
さらに、ラワン蕗の葉を乾燥し粉末化したものを、小麦粉と混合し、水と混練することにより、従来のうどんやパスタ等、今までにない新しい風味、食感を持つ麺類を製造することもでき、その風味等を楽しむことができる。
このようにラワン蕗の粉末を入れたうどん、パスタなどの麺類は、年間を通じて安定供給されるラワン蕗の粉末を、製麺用粉類としての小麦粉に入れるだけで、従来にない新しい蕗の風味、食感を持つうどんやパスタなどの麺類を、従来の製法と同じように簡単に作ることができ、またラワン蕗の持つ多くの無機質を加えることができるので、栄養価の高い麺類を、年間を通じて提供することができる。
【００２７】
【発明の効果】
本発明の蕗粉末によれば、ラワン蕗の葉部分を塩水で湯がいた後、乾燥、粉砕しているので、ラワン蕗の持つ風味、色、香りを損なうことなく粉末とすることができ、製造が簡単であるとともに、生の状態では嵩高く、長期保存の難しいラワン蕗であっても、嵩低くすることができるので長期保存が簡単となり、さらには風味或いは香原料として、安定した通年供給が可能となり、これにより通年を通してラワン蕗の風味、香りを容易に楽しむことができる。
また、従来破棄していた葉部分を、食用原料として、或いは香料の原料として活用することができる。
【００２８】
また、請求項２記載の蕗粉末を入れた麺類によれば、茎部分よりも繊維質の少ないラワン蕗の葉部分を塩水で湯がいた後、乾燥、粉砕しているので、ラワン蕗の持つ風味、色、香りを損なうことなく粉末とすることができ、かつ年間を通じて安定供給できるとともに、これを製麺用粉類内に３〜８％の重量比と設定して混合することにより、また製麺用粉類との混合も茎部分よりも繊維質が少ないため、麺としての状態もよいものとし、麺自体の持つ風味に、ラワン蕗の風味、色、香りを混ぜた新しい食感と風味を持つ麺類を、従来の製法と同じように簡単に作ることができる。
また、ラワン蕗の持つ多くの無機質を麺に加えることができるので、栄養価の高い麺を提供することができる。
【００２９】
また、請求項３記載の発明によれば、ラワン蕗の風味、色、香りを持つ蕗粉末を、製麺用粉類としてのそば粉に加えるだけで、そば自体の持つ風味に、ラワン蕗の風味、色、香りを混ぜた新しい食感と風味を持つそばを、従来の製法と同じように簡単に作ることができる。
また、ラワン蕗の持つ多くの無機質をそばに加え、栄養価の高いそばとすることができる。
【図面の簡単な説明】
【図１】 本発明の蕗粉末を製造する製造工程の説明図である。
【図２】 本発明の蕗粉末を入れたそばの製造工程の説明図である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a noodle containing the butterbur powder and butterbur powder, in particular, dry leaves lauan butterbur, flavor by powdered or to allow the full year supply as incense material, and kneading the Fukiko powder The present invention relates to a noodle having a new flavor and texture, a koji powder that can provide soba, and a noodle containing the koji powder.
[0002]
[Prior art]
Conventional, butterbur, especially Hokkaido of lauan large enough length of 2~3m that has been cultivated as a native or edible only in the district butterbur, so-called lauan butterbur ( "lauan weapon" is a registered trademark (registration of ashoro agricultural cooperatives owned No. 1762246))), the typical way to eat is to boil the stem part, salt it and use it for food, enjoy the unique flavor of lauan rice cake , the leaf part is large and bulky, and other Since there is no usage, it is generally discarded.
In addition, 100% buckwheat flour is mixed with water, or buckwheat flour, and if necessary, a binder, for example, a little flour, yam, and palm leaves are mixed with tea leaves and kneaded well with water. This is provided by extending it into a thin plate and cutting it into a thin string.
[0003]
[Problems to be solved by the invention]
By the way, in order to enjoy the flavor of Lawan rice cake, the portion of the stem from which the leaf portion was removed in the raw state is boiled and cooked for cooking, but in general, preservation in the raw state is easy to rot, with there is a problem with the storage, product value will fall fragrance and flavor in the case of frozen storage is reduced, in order to further the bulky, difficult year-round supply, it is generally provided to harvest only edible lauan butterbur, harvest time There was a problem that it was not possible to eat except.
[0004]
In view of the problems of the above-mentioned conventional lawan rice cake, the present invention enables the year-round supply as a raw material by drying and pulverizing the leaf of lauan rice cake, and using this as a flour for noodles such as buckwheat flour, by kneading the flour like the new texture, and to provide a butterbur powder beauty noodles put the butterbur powder so as to produce buckwheat, other noodles containing the butterbur powder having a flavor.
[0005]
[Means for Solving the Problems]
In order to achieve the above object, the powder of the present invention, the leaf portion separated from the stem portion of the harvested and washed Lauan rice cake is boiled with salt water and then shaded so as not to impair the color and flavor. And after that, it dries by heating, and this is made to grind | pulverize finely mechanically.
[0006]
The butterbur powder after had a water to leaf portion of lauan butterbur with brine, dried, since the pulverized flavor with the lauan butterbur, color, since it is possible to powder without impairing the fragrance raw state in bulky, even difficult lauan butterbur long term storage, it is possible to lower the bulk becomes easy to save, as a flavor or fragrance material, it is possible to stably year supply, thereby lauan butterbur year round flavor, You can enjoy the scent.
[0007]
In order to achieve another object, the noodles containing the koji powder of the present invention can be mixed with the koji powder in a weight ratio of 3 to 8% with respect to the noodle-making powder.
[0008]
Noodles put this butterbur powder after had a water to leaf portion of the small lauan butterbur of fiber with brine than the stem portion, dried, since the papermaking butterbur powder was pulverized flavor with the lauan butterbur, Without sacrificing color and fragrance, by mixing the noodle flour with a weight ratio of 3 to 8%, the flavor, color and fragrance of lauan rice cake are mixed with the flavor of the noodles themselves. Noodles with a new texture and flavor can be easily made in the same way as the conventional method.
Moreover, since many inorganic substances possessed by Rawan rice cake can be added to noodles, noodles with high nutritional value can be provided.
[0009]
In this case, the noodle-making powder can be buckwheat flour.
[0010]
Thus, lauan butterbur flavor, color, butterbur powder with aroma, by adding the buckwheat as noodle for flour, flavor possessed by buckwheat itself, lauan butterbur flavor, color, mixed with aroma new Soba with texture and flavor can be easily made in the same way as the conventional method.
Moreover, since many inorganic substances possessed by Lawan rice cake can be added to buckwheat, it can be made soba with high nutritional value.
[0011]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the candy powder of the present invention and noodles containing the candy powder will be described with reference to the drawings.
[0012]
In FIG. 1, the manufacturing process for manufacturing the soot powder of this invention is shown.
First, the harvested lauan rice cake is washed, and then the stem portion and the leaf portion of the lauan rice cake are separated. This stem portion is used as it is by a conventional edible method, which is not particularly limited, but is cooked with water, boiled or the like.
[0013]
Next, boil the leaves with salt water. As a result , it is possible to sterilize the Lauan bamboo leaves, remove the lye contained in the leaf portion, and color-stop so that the beautiful green color of the Lauan bamboo leaves does not fade.
In order to achieve the above-mentioned purpose, the boiling water with salt water is performed at a boiling temperature of 90 ° C. to 100 ° C., preferably 97,98 ° C. for a boiling time of 2 minutes to 3 minutes.
In addition, the boiling time and boiling temperature by the hot water are appropriately set depending on the degree of growth of the harvested lawan rice cake, the amount of treatment performed at a time, and the like.
[0014]
After hot water with salt water like this, in order to adjust the moisture content of the leaves of this lauan bamboo, it is dried in the shade. This shade drying is performed in order to efficiently carry out the subsequent drying process in a short time, and usually it is about draining. Incidentally, leaves lauan butterbur after was Yugai, when irradiated with direct sunlight, since the unique color with the lauan butterbur is fading, it is important to the shade.
[0015]
Next, the shaded lauan bamboo leaves are dried directly by heating or by giving warm air. If the heating and drying temperature is too high, the flavor, color, etc. of Lauan rice cake are impaired, and conversely, if the temperature is lowered, the drying time becomes longer, and the flavor, color, etc. may be impaired. For this reason, drying temperature is set in the range of 60 degreeC-70 degreeC, and it dries with warm heat or warm air for about half a day. This drying is performed so that the raw materials can be supplied throughout the year so that long-term storage is possible and the flavor is increased.
[0016]
The dried lauan bamboo leaves are mechanically finely pulverized by a mixer or the like. This pulverization is carried out so that the powder of lauan bamboo leaves is mixed and kneaded with other food powders such as buckwheat flour and wheat flour, and the texture is not uncomfortable. Although this is not specifically limited, it grind | pulverizes finely so that it may become a particle | grain about this food powder so that knead | mixing with food powders, such as buckwheat flour and wheat flour, may be performed reliably.
[0017]
If it is difficult to make a uniform fine powder by mechanical pulverization alone, a combination of mechanical pulverization and sieving is repeated, so that the dried Lauan bamboo leaf powder becomes almost uniform and fine. Try to be a powder. This pulverization and sieving may be repeated not only in one step but also twice or more.
By making the dried lauan bamboo leaves into a powder in this way, it can be stored for a long time without sacrificing the bulk and impairing the aroma and flavor, and it can be supplied as a flavor ingredient for food throughout the year as a flavor ingredient. become able to.
[0018]
In addition, this lawan rice cake is 2 to 3 meters tall, thick and rich in plant fibers, is a soft and flavorful vegetable, and is rich in minerals, etc., compared to normal rice cakes. It is also excellent. The mineral content of this Lauan rice cake and normal rice cake will be compared below.
[0019]
[Table 1]

[0020]
As a result, it is a health food and natural food rich in minerals that contains about three times the plant fiber, about four times the calcium, and also contains a large amount of magnesium compared to other rice cakes. become able to.
Moreover, it can be used not only as a food but also as a scented raw material, for example, as a scented raw material for enjoying the scent of Lawan rice cake, or as a raw material for bathing agent, and can be supplied throughout the year.
[0021]
Then, the powder of lauan butterbur prepared as described above, noodle for flour, for example buckwheat flour preparation of powders containing beside kneaded lauan butterbur, the manufacturing process shown in FIG. 2 will be described.
[0022]
It should be noted that, in this case, the traditional buckwheat flour, mashed raw lauan butterbur, it may be possible to produce the noodles by mixing it, in this case, thin taste of lauan butterbur, also color and aroma insufficient in becomes thin, there is a problem that it is difficult out the flavor of lauan butterbur, further in order to give flavor lauan butterbur, when increasing the content of butterbur added to buckwheat, particularly when using the stems, fibrous is in order to absorb moisture expansion, noodles without prone to breakage, become a buckwheat so-called "no paper", further, only ground the raw lauan butterbur are often moisture content, because the moisture content is also not constant, mixed with buckwheat flour There was a problem that it was difficult to adjust the water content during cooking and homogeneous noodles could not be made.
[0023]
So, in the present invention, evenly fine powder of lauan bamboo leaves is added to buckwheat flour and, if necessary, binder, flour, yam, eggs etc. and water to add these. Knead. In this case, the lauan rice bran powder is mixed in a weight ratio of 3 to 8 g with respect to 100 g of buckwheat flour, preferably in a ratio of around 5%. As a result, the flavor, color, and fragrance of Lauan rice cake matches well with buckwheat flour, and is the best.
[0024]
The mixing ratio of this buckwheat flour, powdered lauan rice flour, water, and flour as a binder to be added as necessary is appropriate, kneaded well, strained as noodles, viscosity After having it, it is formed into a thin plate shape by being stretched by a conventional method, and this is cut into a buckwheat shape, that is, a thin string shape, and is then lifted and eaten.
In addition, it is also possible to dry what was cut into a thin string shape and provide it as dried soba noodles. Furthermore, this rawan koji powdered soba is stored frozen and thawed when used for food. It is also possible to do.
[0025]
Further, in this embodiment, a material obtained by powdering dried leaves lauan butterbur, and buckwheat lauan butterbur containing by kneading the buckwheat flour, have been described as providing a new food, a portion of the stem of lauan butterbur Similarly, a dried and powdered product can be used.
[0026]
Furthermore, to produce noodles with new flavors and textures, such as traditional udon and pasta, by mixing dried and powdered lauan bamboo leaves with wheat flour and kneading with water You can also enjoy its flavor.
Thus noodle containing the powder of lauan butterbur, the noodles such as pasta, powder lauan butterbur to be stably supplied throughout the year, only put in flour as noodle for flour, flavor unprecedented new butterbur , Noodles such as udon and pasta with a texture can be easily made in the same way as in the conventional manufacturing method, and many inorganic substances possessed by Rawan rice cake can be added. Can be provided through.
[0027]
【The invention's effect】
According to the koji powder of the present invention, the lauan kaki leaf portion is boiled with salt water and then dried and crushed, so it can be made into a powder without impairing the flavor, color, and aroma of the lawang koji, It is easy to manufacture, and even in raw state it is bulky and difficult to store for a long time, even if it is difficult to store for a long time, it can be made low in volume so that it can be stored for a long period of time. This makes it possible to enjoy the flavor and aroma of Rawan rice cake throughout the year.
Moreover, the leaf part conventionally discarded can be utilized as an edible raw material or a fragrance raw material.
[0028]
Further, according to the noodles containing the butterbur powder according to claim 2, wherein, after the green parts of the small lauan butterbur of fiber had a water brine than the stem portion, dried, since the grinding, with the lauan butterbur It can be made into powder without impairing flavor, color and aroma, and can be stably supplied throughout the year, and can be mixed in the noodle-making flour at a weight ratio of 3 to 8%. Mixing with noodle-making flour has less fiber than the stem part, so the noodles should be in good condition, and the new noodles have the flavor, color, and fragrance of the lauan rice cake. Noodles with a flavor can be easily produced in the same manner as the conventional production method.
Moreover, since many inorganic substances possessed by Rawan rice cake can be added to the noodles, noodles with high nutritional value can be provided.
[0029]
Further, according to the third aspect of the present invention, lauan butterbur flavor, color, butterbur powder having a fragrance, just added to buckwheat as noodle for flour, flavor possessed by buckwheat itself, lauan butterbur Soba with a new texture and flavor that mixes flavor, color, and fragrance can be easily made in the same way as with conventional methods.
In addition, soba can be added to the soba that has high nutritional value.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram of a production process for producing a soot powder of the present invention.
FIG. 2 is an explanatory view of a production process of buckwheat with the soot powder of the present invention.

Claims (3)

Harvested, the leaves separated from the stem portion of the washed lauan butterbur, after hot water has had with brine, the shade so as not to impair the color and flavor, and dried by subsequent heating, which mechanically finely A koji powder characterized by being pulverized. A noodle containing a koji powder, wherein the koji powder according to claim 1 is mixed at a weight ratio of 3 to 8% with respect to the noodle-making powder.   The noodles containing the strawberry powder according to claim 2, wherein the noodle-making powder is buckwheat flour.

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