JP7171758B2 - Method for making potato noodles from fresh potatoes containing anthocyanins - Google Patents
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- 244000061456 Solanum tuberosum Species 0.000 title claims description 100
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims description 100
- 235000012149 noodles Nutrition 0.000 title claims description 90
- 235000012015 potatoes Nutrition 0.000 title claims description 30
- 229930002877 anthocyanin Natural products 0.000 title claims description 19
- 235000010208 anthocyanin Nutrition 0.000 title claims description 19
- 239000004410 anthocyanin Substances 0.000 title claims description 19
- 150000004636 anthocyanins Chemical class 0.000 title claims description 19
- 238000000034 method Methods 0.000 title claims description 10
- 241000209094 Oryza Species 0.000 claims description 105
- 235000007164 Oryza sativa Nutrition 0.000 claims description 105
- 235000009566 rice Nutrition 0.000 claims description 105
- 239000002002 slurry Substances 0.000 claims description 40
- 244000017020 Ipomoea batatas Species 0.000 claims description 13
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 13
- 235000013312 flour Nutrition 0.000 claims description 13
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 235000004976 Solanum vernei Nutrition 0.000 claims description 6
- 241000352057 Solanum vernei Species 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 241000723438 Cercidiphyllum japonicum Species 0.000 claims description 4
- 239000008399 tap water Substances 0.000 claims description 4
- 235000020679 tap water Nutrition 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 241000102542 Kara Species 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 238000012545 processing Methods 0.000 description 6
- 235000015097 nutrients Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 229920001592 potato starch Polymers 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 238000002845 discoloration Methods 0.000 description 3
- 238000003306 harvesting Methods 0.000 description 3
- 238000000465 moulding Methods 0.000 description 3
- 238000002791 soaking Methods 0.000 description 3
- 230000015556 catabolic process Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000006731 degradation reaction Methods 0.000 description 2
- 239000002932 luster Substances 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
- 230000008569 process Effects 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011065 in-situ storage Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000013573 potato product Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000019698 starch Nutrition 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- 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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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.
桂彩薯は、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。 Guisai yam is a winter-crop potato variety in southern China, which is rich in anthocyanins and has higher nutrient content than common potato varieties. Its harvesting season is generally from March to May each year, during which time it is a hot and rainy season, and the freshly harvested potatoes are juicy and perishable, making them unsuitable for long-distance transportation. , the sales will be depressed, which will affect the income of farmers and affect the stability of potato industry development. In-situ processing solves this problem nicely.
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 going through processes such as washing, crushing, sieving, protein separation, washing, dehydration, and drying. Cause losses and increase sources of pollution. Potato noodles are a high-value-added processed potato product developed in recent years, and their nutritional value and taste are far superior to 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. And the amount of potato added is not high (the amount of potato added increases the breaking rate of rice noodles). In addition, ordinary potato noodles do not contain anthocyanins, so they cannot meet people's needs for variety and healthiness of things.
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。 The object of the present invention is to overcome the above drawbacks and provide a method for making potato noodles from fresh potatoes containing anthocyanins, which is more suitable for industrialization and application.
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薯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 solutions of the present invention are as follows. A method of making potato noodles from anthocyanin-containing fresh potatoes, wherein the ingredients of said potato noodles are, by weight percent, 25-40% washed and peeled fresh Katsuraishi yam, 15% fresh purple sweet potato. -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、
前記紫芋を挽いて紫芋スラリにする第２のステップと、
前記新鮮な桂彩薯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挽いてじゃがいもスラリにし密封して梱包し、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。
The method of making potato noodles using the above ingredients is
a first step in which the rice is washed, soaked, drained, weighed and ground into rice flour or rice powder ready for use;
a second step of grinding the purple sweet potato into a purple sweet potato slurry;
Wash and peel the fresh katsura yam and divide into two portions with a weight ratio of (8-9):(1-2), crush and grind the heavier portion into a potato slurry and seal. a third step of steaming and mashing the lighter portion into potato mash;
a fourth step of uniformly mixing the rice flour, the purple potato slurry, the potato slurry, and the potato mash obtained in the first step, the second step, and the third step;
A fifth step of setting the extrusion temperature in the rice noodle squeezer to 105-115° C., putting the mixture obtained in the fourth step into the rice noodle squeezer and squeezing into small pieces to make semi-finished rice noodles. When,
a sixth step of placing the semi-finished rice noodles obtained in the fifth step in a closed oven and baking for 6-10 hours;
a seventh step of softening and shaping the semi-finished rice noodles processed in the sixth step;
an eighth step of placing the semi-finished rice noodles processed in the seventh step into a roasting chamber to dry;
and a ninth step of packaging the rice noodles processed in the eighth step to obtain the rice noodles as a product.
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 soaked in tap water at room temperature for 4-6 hours after being washed.
さらに、前記第３のステップでは、前記新鮮な桂彩薯を挽いて前記じゃがいもスラリにし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。 Furthermore, in the third step, the fresh katsurasai yam is ground into the potato slurry and then placed in a bucket with a narrow opening, which is then sealed with a lid or plastic wrap to avoid large contact with air. Avoid easy 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 placed in a sealed 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。 Additionally, in the fifth step, setting the extrusion temperature in the rice noodle press to 110° C. helps deactivate enzymes in the 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。 Furthermore, 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 said sixth step, after baking at original temperature in said oven for 4-6 hours, said oven is filled with steam for 10-20 minutes.
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 25-35 degrees and the drying time is 10-12 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挽いて米粉やじゃがいもスラリにしてそれらを混合し、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 invention are as follows.
1. The present invention uses anthocyanin-rich fresh potatoes and purple sweet potatoes to make potato noodles, optimizes the production process, and compares with potato rice noodles made with potato starch, harvesting fresh potatoes The rice noodles can be processed after drying, without the need for drying and processing into starch etc., reducing processing steps and pollution, reducing costs, and nutrient loss (due to potato residue). nutrients contained and dissolved in water) can be reduced and the nutritional value of rice noodles can be increased. It can solve the problem that it is difficult for local farmers to sell potatoes on the spot.
2. According to the method of the present invention, rice, purple sweet potato, and potato are respectively ground to make rice flour and potato slurry, and these are mixed, and the water content of the potato slurry and purple sweet potato slurry is further absorbed and used to produce finished rice noodles. improve the nutritional content of At the same time, if some potatoes are steamed and then mixed to make rice noodles, it can increase the toughness of the finished rice noodles and reduce the breakage rate, while increasing the amount of fresh potatoes and purple sweet potatoes added to improve the finished rice noodles. It can increase the nutrient content of cooked rice noodles (increase anthocyanin content). When the semi-finished rice noodles are pressure-molded at a high temperature, the enzymatic activity of the potato is deactivated, thereby ensuring the quality of the rice noodles and extending the shelf life of the product rice noodles.
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 invention is 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薯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:
A method for producing potato noodles from fresh potatoes containing anthocyanin, wherein the ingredients of the potato noodles are 30 kg of washed and peeled fresh Katsura yam, 20 kg of fresh purple yam, 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、紫芋を挽いて紫芋スラリにする。新鮮な桂彩薯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の方の部分を挽いてじゃがいもスラリにし、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。
A method for making potato noodles from the above ingredients includes the following steps.
Step (1): The rice is washed and then soaked in tap water for 6 hours, weighed after draining, and then ground into powdered rice flour for use.
Step (2): One hour before the end of rice soaking, grind the purple yam into a purple yam slurry. After washing and peeling the fresh yam , it is divided into two parts, one part weighing 24 kg and the other part weighing 6 kg. The 24 kg portion was ground into a potato slurry and placed in a narrow opening bucket and sealed with a lid. Steam the 6kg part in a steamer and mash it into potato mash.
Step (3): The rice flour, purple potato slurry, potato slurry and potato mash obtained in step (1) and step (2) are uniformly mixed in a closed container so that the rice flour can absorb the potato slurry sufficiently. .
Step (4): Set the extruding temperature of the rice noodle squeezer to 115°C, put the mixture obtained in step (3) into the rice noodle squeezer and squeeze into small pieces to make semi-finished rice noodles. High temperature extrusion can deactivate enzymes in fresh potatoes, prevent discoloration and nutrient degradation and conversion, and improve the shelf life of finished rice noodles. A highly automated rice noodle squeezer is used to directly hang pressure-formed rice noodles onto short rods and cut them to length.
Step (5): Place the semi-finished rice noodles obtained in step (4) in a completely sealed oven and bake for 8 hours.
Step (6): After step (5) is completed, fill the oven used in step (5) with steam for 15 minutes by using air energy heat pump to prevent the rice noodles from sticking together.
Step (7): The semi-finished rice noodles processed in step (6) are softened and shaped.
Step (8): Put the semi-finished rice noodles processed in step (7) into the roasting chamber to dry. The roasting chamber temperature is 28° and the drying time is 10 hours.
Step (9): Pack the rice noodles treated in step (8) to obtain the 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挽いて米スラリにし、紫芋を挽いて紫芋スラリにし、すべての桂彩薯を、洗浄し、その皮をむき、粉砕した後に、挽いてじゃがいもスラリにした（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, soak rice with water, add water and grind into rice slurry, grind purple sweet potato into purple sweet potato slurry , wash and peel all the sweet potatoes. , and then ground to a potato slurry (no need to steam the potatoes before adding). After the rice slurry and potato slurry were mixed, they were pressure-molded into semi-finished rice noodles, and the pressure-molding temperature was 80-85° C. as in the conventional method. Subsequent operations were the same as 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。 Product rice noodle comparison: The rice noodle of Example 1 has a smooth taste, contains a fresh aroma of potatoes, has a breaking rate of 0.6%, has a purple-black color, has a good gloss, and contains 38 mg/100 g of anthocyanin. include. The rice noodles of Comparative Example 1 have a slightly rough taste, a breaking rate of 70%, a dark brown rice color, and 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薯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:
A method for making potato noodles from fresh anthocyanin-containing potatoes, wherein the ingredients of the potato noodles are 35 kg of washed and peeled fresh kaisai yam, 20 kg of fresh purple sweet potato, and 45 kg of soaked and drained rice. Met. The rice was 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、紫芋を挽いて紫芋スラリにする。新鮮な桂彩薯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、挽いてじゃがいもスラリにし、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。
A method of making potato noodles using the above ingredients includes the following steps.
Step (1): Rice is soaked in tap water for 6 hours after washing, weighed after draining, and then ground into rice flour for use.
Step (2): One hour before the end of rice soaking, grind the purple yam into a purple yam slurry. Wash and peel the fresh Kansai yam and then divide into two parts, one part weighing 28 kg and the other part weighing 7 kg. The 28 kg portion of the potatoes is crushed and ground into a potato slurry, which is placed in a narrow opening bucket and sealed with a lid. Steam and mash the 7kg part in a steamer to make potato mash.
Step (3): The rice flour, purple potato slurry, potato slurry and potato mash obtained in step (1) and step (2) are uniformly mixed in a closed container so that the rice flour can absorb the potato slurry sufficiently. .
Step (4): Set the extruding temperature of the rice noodle squeezer to 110° C., put the mixture obtained in step (3) into the rice noodle squeezer and squeeze into small pieces to make semi-finished rice noodles. High temperature extrusion can deactivate enzymes in fresh potatoes, prevent discoloration and nutrient degradation and conversion, and improve the shelf life of finished rice noodles. A highly automated rice noodle squeezer is used to directly hang pressure-formed rice noodles onto short rods and cut them to length.
Step (5): Place the semi-finished rice noodles obtained in step (4) in a completely sealed oven and bake for 8 hours.
Step (6): Fill the oven used in step (5) with steam for 20 minutes using an air energy heat pump to prevent the rice noodles from sticking together.
Step (7): The semi-finished rice noodles processed in step (6) are softened and shaped.
Step (8): Put the semi-finished rice noodles processed in step (7) into the roasting chamber to dry. The roasting chamber temperature is 30 and the drying time is 8 hours.
Step (9): Pack the rice noodles treated in step (8) to obtain the 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挽いて米スラリにし、一部の桂彩薯を洗浄し、皮をむき、粉砕した後に挽いてじゃがいもスラリにし、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, soak the rice with water, add water and grind to rice slurry, wash, peel and grind some of the cinnamon yam , then grind to potato slurry, and others After steaming the part of the potato, it was mashed. The rice slurry, potato slurry, and potato mash were uniformly mixed and stored in a normal bucket with an opening. The semi-finished rice noodles were pressure-molded, and the pressure-molding temperature was 80-85°C as usual. Subsequent operations were the same as 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%, are purple-black in color, have 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挽いて米スラリにし、じゃがいもを洗浄し、皮をむき、粉砕した後に挽いてじゃがいもスラリにした。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 washed and peeled fresh potatoes and 75 kg of soaked and drained rice, respectively, after soaking the rice with water, adding water and grinding into a rice slurry, washing the potatoes, peeling, After pulverizing, it was ground to make a potato slurry. The rice slurry, potato slurry, and potato mash were uniformly mixed and placed in a regular bucket with an opening. Semi-finished rice noodles were pressure-molded, and the pressure-molding temperature was 80-85°C, which is the conventional temperature. Subsequent operations were the same as 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。
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 above table, it can be seen that with the increase in fresh potato content and process improvement, the nutritional content of the product rice noodles has increased accordingly.
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 only to illustrate the invention and are not intended to limit the scope of the invention. Moreover, after reading the teachings of the present invention, one skilled in the art will be able to make various modifications or alterations to the present invention, the equivalents of which are also within the scope defined by the appended claims of this application. be understood within.
Claims (8)
前記米を洗浄して浸し且つ水切りをして計量し、挽いて米粉にし、使用に備える第１のステップと、
前記紫芋を挽いて紫芋スラリにする第２のステップと、
前記新鮮な桂彩薯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挽いてじゃがいもスラリにし、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。 Anthocyanin containing 25-40% washed and peeled fresh katsura yam, 15-30% fresh purple yam, and 30-60% soaked and drained rice, by weight percent. A method of making potato noodles from fresh potatoes, comprising:
a first step in which the rice is washed, soaked and drained, weighed, ground into rice flour and ready for use;
a second step of grinding the purple sweet potato into a purple sweet potato slurry;
Said fresh Guillaume yam was washed and peeled and divided into two parts according to weight ratio (8-9):(1-2), the heavier part was crushed and ground into potato slurry and sealed. a third step of steaming and mashing the lighter portion into potato mash;
a fourth step of uniformly mixing the rice flour, the purple potato slurry, the potato slurry, and the potato mash obtained in the first step, the second step, and the third step;
A fifth step of setting the extrusion temperature in the rice noodle squeezer to 105-115° C., putting the mixture obtained in the fourth step into the rice noodle squeezer and squeezing into small pieces to make semi-finished rice noodles. When,
a sixth step of placing the semi-finished rice noodles obtained in the fifth step in a closed oven and baking for 6-10 hours;
a seventh step of softening and shaping the semi-finished rice noodles processed in the sixth step;
an eighth step of placing the semi-finished rice noodles processed in the seventh step into a roasting chamber to dry;
and a ninth step of packaging said rice noodles treated in said eighth step to obtain said rice noodles as a product.
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