JPH01289459A - Wheat noodle containing embryo - Google Patents

Abstract

PURPOSE:To obtain the subject product having excellent nutritive value and preservability and exhibiting highly transparent, pale yellow, beautiful appearance originated from the fat component of embryo, by extracting finely pulverized embryo powder from cereals using natural processing without defatting and kneading the embryo powder in a noodle dough. CONSTITUTION:Embryo is extracted and finely pulverized from cereals such as rice or barley using a natural processing without defatting. The obtained embryo powder is added and mixed to and compatibilized with wheat noodle dough to obtain the objective product.

Description

[Detailed description of the invention] (Industrial application field) This invention relates to udon noodles containing germ.

(Prior Art) As is well known, udon noodles are generally made from wheat flour, which is first thoroughly kneaded by adding water and salt (water mawashi process). Next, it is left to mature for a predetermined period of time (nebbling process), then immersed in boiling water and boiled (boiling process), and if necessary, exposed to cold water to complete the process. "Udon Tsune" written by Hisashi Nagai, published by Tokyo Shobo Co., Ltd., March 1986, 1ll) 3~
$1174 Reference 〇 (Problems that the invention seeks to solve) By the way, recently regarding the quality of the udon, first of all -)
It must be safe and contain no additives, (a) It must have the texture of freshly boiled food and be delicious, (0) It must be easy to prepare, (S) It must have excellent storage stability, (e) It must have a beautiful appearance. (Consumer survey) Of course, from the viewpoint of (6) above, such as the appearance of cooking and the preservability of kernels, there are already instant udon noodles using dried noodles and packaged udon noodles containing preservatives, but these are clearly Inferior in terms of texture and taste (-) above. However, in the case of products containing preservatives, there are generally problems in the above points.

Therefore, considering the above circumstances, the above ←)～−
In order to satisfy all of the conditions in ), it is most preferable to provide udon that satisfies all of the conditions in -) to (・) even though it is so-called "raw udon". (Means for solving the problems) The present invention was made with the aim of solving the above problems, and it is possible to use grains such as rice and wheat for natural processing. Udon Il is formed by mixing and blending the germ powder in the form of a fine powder that has been extracted without being skimmed. In other words, the germ that has been extracted and pulverized into a fine powder through natural processing without being defatted is mixed into the udon noodle dough. By mixing and blending a predetermined amount of germ-containing udon, udon noodles containing germ are produced and constituted.

(Function) In the configuration of the present invention, first, the germ to be mixed into the udon noodle dough is subjected to natural processing such as roasting. It is extracted without degreasing and made into a fine powder. Therefore, there is no occurrence of decomposition, alteration, or deterioration of the germ components, which occurs when the germ components are extracted using chemical methods. In addition, the germ is finely powdered and is very easily mixed into the udon noodle dough that has been hydrolyzed and kneaded to progress to gluten formation, and the addition of salt and heating action progresses the gluten formation effect of proteins in the flour. are harmonized efficiently and uniformly. As a result of experiments, it was found that the germ component contains active ingredients that exhibit antibacterial and antiseptic functions.

(Effects of the Invention) Therefore, according to the above structure of the present invention, the unique vegetable fat content of the germ component is dissolved and beautiful udon noodles with a slightly yellow color and high transparency are completed, and the udon noodles are contained in the germ. It can add high nutrients such as protein, vitamins B1 and B2, vitamin X, and minerals.

Moreover, the predetermined components such as vegetable fat in the germ have a great antibacterial and antiseptic effect, so that the storage performance of the udon noodles is greatly improved.

(Example) Examples of the present invention will be described in detail below.

First, the ``udon'' in this embodiment will be explained, taking Sano udon as an example.

"Production method" (1) First, select the most suitable wheat flour as the raw material.

This selection of wheat flour is a fundamental element that determines the quality of the udon noodles produced. Therefore,
In this process, moisture, ash, protein content, quality and quantity of gluten, color (
Noodle quality (specified by Extenso Gras 7), component characteristics such as moisture absorption rate, maximum viscosity indicated by Amylo value (which affects chewiness) Select the one that matches the taste and characteristics of the desired udon after considering both the processing characteristics (which affect the strength of the firmness) and other processing characteristics.

碩) A predetermined amount of powdered rice germ, which has the ingredients shown in Table 1 below and has been extracted by roasting without being defatted, is added to the raw material flour selected above.

Table 1 (3) Inject the necessary amount of salt water into the raw material flour to which rice germ has been added, depending on the amount of the flour. It is arbitrarily determined depending on two factors: a physical factor and a taste setting factor for the udon itself.

(4) The above-mentioned raw material powder is mixed and stirred with the injected saline solution to thoroughly knead it.

Wheat flour, which is the raw material flour mentioned above, is composed of proteins as mentioned above, and the proteins in this wheat flour are mainly composed of gliadin and glutenin, and when mixed with water, they turn into highly viscous gluten. Changes to (fu).

Then, the noodle material is firmly bound by the gluten.

The salt in the saline solution acts on the gluten to perform the so-called tightening function of the noodle dough, and particularly improves the viscoelasticity. In this gluten production process, the ingredients listed in Table 1 above are
- The finely powdered rice germ is mixed and fused into the noodle dough to be glutenized very efficiently and uniformly. (5) The noodle dough mixed and stirred as described above is transferred to the ripening process for a predetermined period of time. Maintain the internal stability and carry out the "Nekashi" work. The above-mentioned transfer operation, that is, glutenization, is fully completed in the ripening process, and the fine powder of rice germ is also mixed and integrated into the noodle dough, and together with the above-mentioned glutenization effect, a slight yellow color is formed in the noodle dough. It provides transparency and good elastic viscosity.

(6) The noodle dough that has been aged as described above is
After adding flour, it is transferred to a noodle stand and rolled out flat with a rolling pin to the desired thickness.

←) After that, move on to the cutting process and cut it to the specified width0 (8) Finally, boil it in boiling water and drain it. and complete it.

The udon noodles produced as described above are mixed with the finely powdered rice germ. It has a slightly yellow (candy-colored) color and is glossy and highly transparent, making it a beautiful udon noodle dish. Moreover, as mentioned above, rice germ itself contains many nutrients as shown in Table 1 above, so the completed udon noodles themselves are naturally highly nutritious and can be used as a health food. Become the optimal one
Furthermore, it is noteworthy that the rice germ has been found to have an extremely high antibacterial and antiseptic function in a given amount, such as vegetable fat, and for this reason, in the case of udon tsuba produced by the method of the above example. Compared to conventional udon noodles, the shelf life is greatly improved.

This improvement in storage stability was compared with the conventional example.

The test data obtained is shown below.

Sample> Handmade udon: Sample person (product of the present invention) 0 manufacturing site [Site A] within 0
Capacity (220g) 0 Manufacture date (8,6L 10.24) OPH (5,40) Handmade udon: Sample B (conventional product) 0 Manufacturer [Place B] Within 0
Capacity (1120g) 0 Manufacture year pa
(8,6L 10.24)OPHi (5,21
) (Method) Aseptically take the log of each sample A and B, and add 90 g of physiological saline.
put it in a container and process it with a homogenizer (stirrer),
Using a sterile pipette, remove 1 l of 1 l of physiological saline and 9 m of
The result is (-1) when I put it in a test tube containing 9 mj of J and shaken it well, and I put 1 mj from that test tube into a test tube containing 9 mj of physiological saline and shake it well. 2).

(Experiment) Perform the following experiment on the samples kept at 5℃, 25℃, and 35℃, and the sample B kept at 5℃. Process -1,
-2, -3, a total of 6 samples were diluted and placed in a Petri dish.
(Standard agar medium) was poured, inverted until the medium solidified, and placed in an incubator at 35°C.Result after 48 hours (bacteria count): 1.2 05z After 6 days, 2 samples B -5, -6 , -7, K diluted and treated in the same way,
Place in an incubator at 35℃.

Results after 48 hours (number of bacteria) 8.4xlO' (PH)
5. 19 & 4th day sample Af knee at 6°C 2. -3%-4125
Sample A1-3, -4, -5 on the second day was diluted at 35°C and placed in an incubator at 35°C. Results after 048 hours (number of bacteria) (PH) 5°C 6.4X10 5 .67 25℃ 1.3X10 5.61 35℃ 3.5xlO5,65 Sample A on the third day at 425℃, 35℃, -6, -7, -
Results after 048 hours (number of bacteria) (PH) 25℃ 1. lXl0 5.8335℃ 2.3
x10 5.83 & 9 day samples at 5°C -4, -5, -6, 25°C
The 7th day sample was diluted to -6, -7, -8, and 35
Place in incubator at 0°C Result after 48 hours (number of bacteria) (I'll) 5°C 3.0X10 5.62 25°C 8. lXl0' If we summarize the following 1, we get the following table (2), 13z (2)
(Bacteria W!1) As is clear from the above test results, the udon noodles prepared by adding and blending the non-defatted finely powdered rice germ of this example are more effective than conventional udon noodles that do not contain rice germ. In this case, the number of spoilage bacteria is much lower, and the pH value of the degree of oxidation is also significantly lower, indicating that the storage performance is particularly excellent.

Claims (1)

[Claims] (1) Germ-containing udon noodles characterized by being made by blending germ powder extracted from grains such as rice and wheat without skimming through natural processing and finely powdered into the udon noodle body.