JPH01222751A - Production of mens (japanese noodles) - Google Patents

Abstract

PURPOSE:To produce MENS (Japanese noodles) free from breakage or dropping of the MEN and having excellent handling properties and preservation of MENSEN (long strips of noodles), etc., as a product as well as good taste, by adding a paste-like product obtained by heating and powdering sesame or processed product thereof to a MEN (Japanese noodle) raw material. CONSTITUTION:Sesame is heated by baking or other method and then powdered to afford paste-like product or the paste-like product is processed into a powdery product or emulsion. Then the paste-like product or processed product thereof is added to wheat flour and/or SOBAKO (buckwheat flour) at an amount of >=1pt.wt. based on 100pts.wt. of the total of wheat flour and/or buckwheat flour and water is added thereto and the mixture is blended and kneaded so as to give water-in-oil type emulsion and the emulsion is finally processed into MENSEN (long strips of noodles), etc., according to a conventional method.

Description

[Detailed Description of the Invention] The present invention is a method for producing noodles, etc.
When manufacturing noodles etc. using buckwheat flour, add 4 sesame seeds.
A paste made by heating and pulverizing using the Sensonoike method, or its processed products, per 100 parts of wheat flour or/and buckwheat flour (hereinafter abbreviated as wheat flour, etc.; starch may also be added). It relates to a method for producing noodles, etc., characterized in that 1.1 part or more is added to form noodle strings, etc.

Although various processing methods for noodles and the like have been studied in the past, there has been no method for adding sesame to noodles or any such product. The most common ways to use sesame in noodles include adding sesame oil, sesame grains, or ground sesame seeds to soup, or adding sesame oil to the oil of fried noodles. If oil or fat is simply added to noodles, it is not produced because it has drawbacks such as poor emulsifying properties, resulting in poor texture of the noodles, and deterioration of flavor during storage. Furthermore, even if sesame seeds are added to noodles, etc., the result is undesirable as many folded or dropped noodles occur during noodle making. However, as in the method of the present invention, when sesame seeds are boiled for 30 minutes or by other methods (hereinafter simply referred to as heating) and crushed into a paste form or processed products thereof are added in an amount of 1% or more to wheat flour, etc., noodle making, First of all, we were able to obtain excellent results in terms of both flavor and flavor.

The noodles and the like of the present invention refer to those made by adding water to wheat flour or the like to form long and thin noodle strings, or those having a similar composition but made into the skins of yuza or dumplings.

0° (abbreviated as noodle strings etc. in the present invention), which is made into a paste by heating and pulverizing sesame seeds with 100 parts of wheat flour, etc.
Or by adding one or more parts of processed products such as powdered or emulsified products of this paste,
After adding water and mixing and kneading the mixture to form an oil-in-water type, it is made into noodle strings and the like using conventional methods. Steam it, boil it, or deep-fry it! Other.

In the present invention, making noodle strings, etc. is a conventional method, but if sesame seeds are used, if sesame seeds are added as they are, if noodle strings are made, there will be many folded noodles and fallen noodles, which is an undesirable result. Become. Another disadvantage is that it is difficult to produce flavor. On the other hand, if sesame is heated and crushed into a paste or its processed product is added to wheat flour, etc. by 1% or more and kneaded to form an oil-in-water type, the emulsifying power and lipids unique to sesame are mixed. , an unprecedented breakthrough in that the composition of the protein allows it to be homogeneously dispersed in the noodle strings, without folding or falling noodles, and in handling and preserving the noodle strings as a product.In particular, there is no aggregation of the noodle strings during storage. This is because it produces a certain effect. This not only improves storage stability, but also significantly improves the flavor.

In order to obtain such an effect, it is necessary to use at least one part of sesame paste. It cannot be assumed from conventional technology that simply adding oil or fat to flour would result in the noodles becoming brittle, resulting in more folded noodles, and the flavor deteriorating during storage. This is the first thing that has been revealed through research. In addition, it goes without saying that in the present invention, pigments, seasonings, fragrances, soybean protein, milk protein, natural gum, etc. may be added.

Next, examples will be shown.

Example 1 5 kg of wheat flour, 1.9 kg of water and 1 portion of salt
When making thin udon noodles using 00g of sesame seeds, 200g of sesame seeds were roasted once and ground into a paste, then thoroughly dispersed in water, mixed, and kneaded to form noodle strings using a conventional method.

Example 2 When making soba using 3.5 kg of wheat flour and 1.5 kg of buckwheat flour, 1.9 kg of water and 100 g of salt,
150 g of the same sesame paste as in Example I was dispersed in water and kneaded to form noodle strings using a conventional method.

Example 3: 5kg of flour, 1.7kg of water and 10g of salt
When making ultra-fine noodles using 0 g, 200 g of the same sesame paste as in Example 1 and 200 g of water were added to form an oil-in-water emulsion and made into noodle strings by a conventional method.

Example 4 Medium noodle flour 5Kg and 5°Be brine t, SKg
When making 'Chung Spring noodles' using the same method as in Example 1, 200 g of sesame paste and 200 g of dextrin were used, powdered sesame seeds were added and kneaded well, and then noodle strings were formed using the usual method.

Example 5 Instead of using noodle strings as in Example 1, they were made into a sheet and used as shumai wrappers.

Claims (1)

[Claims] When making noodles using conventional methods using wheat flour and/or buckwheat flour, sesame seeds are roasted or otherwise heated and crushed into a paste, or processed products thereof, and then mixed with wheat flour or buckwheat flour.
A method for producing noodles, etc., characterized by adding 1 part or more to a total of 100 parts of buckwheat flour and rubbing it into noodle strings, etc.