JPH02276546A - Pasta mixed with baccillus natto and turmeric - Google Patents
Pasta mixed with baccillus natto and turmericInfo
- Publication number
- JPH02276546A JPH02276546A JP1098439A JP9843989A JPH02276546A JP H02276546 A JPH02276546 A JP H02276546A JP 1098439 A JP1098439 A JP 1098439A JP 9843989 A JP9843989 A JP 9843989A JP H02276546 A JPH02276546 A JP H02276546A
- Authority
- JP
- Japan
- Prior art keywords
- pasta
- turmeric
- natto
- mixed
- baccillus
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015927 pasta Nutrition 0.000 title claims abstract description 21
- 235000003392 Curcuma domestica Nutrition 0.000 title claims abstract description 20
- 235000003373 curcuma longa Nutrition 0.000 title claims abstract description 20
- 235000013976 turmeric Nutrition 0.000 title claims abstract description 20
- 235000013557 nattō Nutrition 0.000 title abstract description 6
- 244000008991 Curcuma longa Species 0.000 title abstract 3
- 235000007264 Triticum durum Nutrition 0.000 claims abstract description 14
- 241000209143 Triticum turgidum subsp. durum Species 0.000 claims abstract description 14
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 241000209140 Triticum Species 0.000 claims abstract description 9
- 235000021307 Triticum Nutrition 0.000 claims abstract description 9
- 235000012149 noodles Nutrition 0.000 claims abstract 2
- 235000019699 ravioli Nutrition 0.000 claims abstract 2
- 244000163122 Curcuma domestica Species 0.000 claims description 17
- 244000063299 Bacillus subtilis Species 0.000 claims description 16
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 238000007493 shaping process Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 6
- 235000012846 chilled/fresh pasta Nutrition 0.000 description 5
- 235000013601 eggs Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 235000015432 dried pasta Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 230000002421 anti-septic effect Effects 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000001877 deodorizing effect Effects 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 description 1
- CIOAGBVUUVVLOB-NJFSPNSNSA-N Strontium-90 Chemical compound [90Sr] CIOAGBVUUVVLOB-NJFSPNSNSA-N 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000009089 cytolysis Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、パスタの原料であるデュラム小麦のセモリナ
及び小麦粉に、納豆菌及びウコンを適宜割合にて混合せ
しめ成製したパスタに関するものである。[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to pasta made by mixing natto bacteria and turmeric in appropriate proportions with durum wheat semolina and wheat flour, which are raw materials for pasta. .
（従来の技術）
従来、デュラム小麦のセモリナ及び小麦粉を原料とする
パスタは、太さや形、一部に着色や卵，塩，油脂等の混
合が確認されたが、需要の最も多いスパゲティ，マカロ
ニは、その大部分が水のみで練り上げるというものであ
った。(Prior technology) Traditionally, pasta made from durum wheat semolina and wheat flour has been found to have some thickness, shape, coloring, and mixtures of eggs, salt, oil, etc.; Most of the ingredients were kneaded using only water.
（発明が解決しようとする問題点）
このように、従来のパスタは、太さや形，着色による見
かけ上の変化はあったが、原料混入の、混合物による機
能的改良はほとんどされていなかった。(Problems to be Solved by the Invention) As described above, although conventional pasta has had apparent changes due to thickness, shape, and coloring, there has been almost no functional improvement due to mixtures of raw materials.
（問題点を解決するための手段）
したがって、本発明は、この問題を解決したものである
。(Means for solving the problem) Therefore, the present invention solves this problem.
パスタの原料であるデュラム小麦のセモリナ及び小麦粉
に納豆菌及びウコンを適宜割合にて混合せしめ、生地を
成製する。成製された生地は、所望する形状へ常法成形
、成製した後納豆菌及びウコン混合の生パスタ，半乾燥
パスタ並びに乾燥パスタを得る。Bacillus natto and turmeric are mixed in appropriate proportions with durum wheat semolina and wheat flour, which are raw materials for pasta, to form dough. The formed dough is formed into a desired shape by a conventional method, and then fresh pasta, semi-dried pasta, and dried pasta mixed with natto bacteria and turmeric are obtained.
（作用）
上記のパスタは、納豆菌の作用により、かく拌機の生地
成製工程並びに購入者の調理の際の茹で時間の短縮，且
つパスタのこしの強さを失わずして表面なめらか舌ざわ
りのよいものと成る。またウコンは、殺菌，防臭，防腐
の作用を成し、且つ黄色い天然色素により、所望の色彩
を成し得るものである。(Function) Due to the action of Bacillus natto, the above-mentioned pasta can shorten the dough making process of the stirrer and the boiling time during the purchaser's cooking. Become something good. Further, turmeric has sterilizing, deodorizing, and antiseptic functions, and can produce a desired color due to its yellow natural pigment.
（実施例）
（１）、納豆菌（原液）を用いる場合
原液を５００〜２０００倍の湯（３８〜４０℃）で薄め
、所望により卵を通宜投入かく拌する。この溶液を保温
（発酵）室にて約３８℃の状態で約２０時間経過させる
。(Example) (1) When using Bacillus natto (undiluted solution), dilute the undiluted solution with 500 to 2000 times hot water (38 to 40°C), and if desired, add eggs and stir. This solution is kept in a heat retention (fermentation) room at about 38° C. for about 20 hours.
発酵し得た納豆菌溶液は、原料のデュラム小麦のセモリ
ナ及び小麦粉、またはウコン粉末適宜混合のデュラム小
麦のセモリナ及び小麦粉へ注入、かく拌機により約２０
分間かく拌、生地を成製する。The fermented Bacillus natto solution is poured into the raw material durum wheat semolina and wheat flour, or durum wheat semolina and flour mixed with turmeric powder, and stirred with a stirrer for about 20 minutes.
Stir for a minute to form a dough.
成製された生地は、所望の形状へ常法成形，成製した後
納豆菌及びウコン混合の生パスタ，半乾燥パスタ並びに
乾燥パスタを得る。The formed dough is formed into a desired shape by a conventional method, and then fresh pasta, semi-dried pasta, and dried pasta mixed with natto bacteria and turmeric are obtained.
（１）、納豆菌（原液）を用いる場合
原液を５００〜２０００倍の水で薄め、かく拌の後直ち
に原料のデュラム小麦のセモリナ及び小麦粉，またはウ
コン粉末適宜混合のデュラム小麦のセモリナ及び小麦粉
へ注入、かく拌機により約３０分間かく拌，生地を成製
する。(1) When using Bacillus natto (undiluted solution), dilute the undiluted solution with 500 to 2000 times of water, stir, and immediately add to the raw material durum wheat semolina and flour, or durum wheat semolina and flour mixed with turmeric powder appropriately. Inject and stir with a stirrer for about 30 minutes to form a dough.
次に、所望形状常法成形を得た生パスタ並びに半乾燥を
得たパスタを、販売用容器または袋に収納する。Next, the fresh pasta that has been conventionally formed into the desired shape and the semi-dried pasta are stored in containers or bags for sale.
取納し得たパスタは、保温（発酵）室にて約３８℃の状
態で約２０時間経過させた後、納豆菌及びウコン混合の
生パスタ並びに半乾燥パスタを得る。The obtained pasta is kept in a heat preservation (fermentation) room at about 38° C. for about 20 hours, and then fresh pasta and semi-dried pasta mixed with Bacillus natto and turmeric are obtained.
（２）、納豆溶液を用いる場合
納豆を１００〜５００倍の湯（３８〜４０℃）に投入・
所望によっては卵等も投入かく拌する。この溶液を保温
（発酵）室にて約３８℃の状態で約２０時間経過させる
。(2) When using natto solution, put the natto in 100 to 500 times hot water (38 to 40℃).
If desired, eggs etc. may also be added and stirred. This solution is kept in a heat retention (fermentation) room at about 38° C. for about 20 hours.
発酵し得た納豆菌溶液は、中の納豆を取り除き、原料で
あるデュラム小麦のセモリナ及び小麦粉，またはウコン
粉末適宜混合のデュラム小麦のセモリナ及び小麦粉へ注
入、かく拌機により約２０分間かく拌，生地を成製する
。After removing the natto from the fermented Bacillus natto solution, it is poured into the raw materials, durum wheat semolina and flour, or durum wheat semolina and flour mixed with turmeric powder, and stirred for about 20 minutes using a stirrer. Make the dough.
成製された生地は、所望の形状へ常法成形，成製した後
納豆菌及びウコン混合の生パスタ，半乾燥パスタ並び乾
燥パスタを得る。The formed dough is molded into a desired shape in a conventional manner, and then fresh pasta, semi-dried pasta, and dried pasta mixed with natto bacteria and turmeric are obtained.
上記の卵は、溶液１００〜３００ｇに対して卵１個ウコ
ン粉末は、所望する色彩によ投入量が変化するものであ
るから適宜混合とした。As for the above-mentioned eggs, one egg was added per 100 to 300 g of the solution, and the amount of turmeric powder added varied depending on the desired color, so it was mixed as appropriate.
また、これらの割合は、必ずしもこの数値である必要は
なく、これに前後するものであればよい。Moreover, these ratios do not necessarily have to be these numerical values, but may be around these values.
（発明の効果）
以上の納豆菌及びウコン混合のパスタは、納豆菌の作用
により、かく拌工程並びに購入者の調理の際の茹で時間
の短縮、且つパスタのこしの強さを失わずした表面なめ
らか舌ざわりのよいものと成る。また、ウコンは、殺菌
，防臭，防腐の作用があり、且つ黄色の天然色素は、混
合量により、所望の色彩形状を成し得るものである。(Effects of the invention) The above-mentioned pasta containing Bacillus natto and turmeric can shorten the stirring process and the boiling time during cooking by the purchaser, and have a smooth surface without losing the strength of the pasta, due to the action of Bacillus natto. It will have a nice texture. Further, turmeric has sterilizing, deodorizing, and antiseptic effects, and the yellow natural pigment can form a desired color shape depending on the amount mixed.
加えて、これらの成分の機能的効果を挙げると、納豆は
、ガンの予防，血栓の予防と治療，肝臓の解毒機能の促
進，腎機能の調節等を成し、またこの中のサビチリス酵
素は、ガン細胞の溶解，ジピコリン酸は、放射性物質の
ストロンチウム９０及びコバルト６０等の体外排出の働
きがある。In addition, the functional effects of these ingredients include the prevention of cancer, the prevention and treatment of blood clots, the promotion of liver detoxification, and the regulation of kidney function. , lysis of cancer cells, and excretion of radioactive substances such as strontium-90 and cobalt-60 from the body.
また、ウコンは、ガンの予防，胃液・胆汁の分泌促進，
並びに肝臓の解毒作用があることから、この納豆菌及び
ウコン混合のパスタは、機能性食品の横綱と成るもので
ある。Turmeric also helps prevent cancer, promotes secretion of gastric juice and bile,
Since it also has a detoxifying effect on the liver, this pasta made with Bacillus natto and turmeric is a staple among functional foods.
Claims (1)
宜割合にて混合せしめ成製した、スパゲティ、マカロニ
、ヌードル、ラビオリ、カネローニ等のパスタ（以下こ
の総称でいう）。 ２、デュラム小麦のセモリナ及び小麦粉にウコンを適宜
割合にて混合せしめ成製したパスタ。 ３、デュラム小麦のセモリナ及び小麦粉に、納豆菌及び
ウコンを適宜割合にて混合せしめ成製したパスタ。[Scope of Claims] 1. Pasta such as spaghetti, macaroni, noodles, ravioli, cannelloni, etc. (hereinafter referred to as this general term) made by mixing durum wheat semolina and wheat flour with Bacillus natto in an appropriate ratio. 2. Pasta made by mixing durum wheat semolina and wheat flour with turmeric in an appropriate ratio. 3. Pasta made by mixing durum wheat semolina and wheat flour with Bacillus natto and turmeric in appropriate proportions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1098439A JPH02276546A (en) | 1989-04-18 | 1989-04-18 | Pasta mixed with baccillus natto and turmeric |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1098439A JPH02276546A (en) | 1989-04-18 | 1989-04-18 | Pasta mixed with baccillus natto and turmeric |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH02276546A true JPH02276546A (en) | 1990-11-13 |
Family
ID=14219809
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1098439A Pending JPH02276546A (en) | 1989-04-18 | 1989-04-18 | Pasta mixed with baccillus natto and turmeric |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH02276546A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2375944A (en) * | 2001-05-04 | 2002-12-04 | Marlow Foods Ltd | Dough |
| KR100486793B1 (en) * | 2002-09-12 | 2005-04-29 | 주식회사오뚜기 | Process for preparing wheat Vermicelli containing turmeric powders and turmeric powders containing wheat Vermicelli obtained by the process |
| KR100888543B1 (en) * | 2007-11-22 | 2009-03-11 | 주식회사오뚜기 | Method of manufacturing composition for porridge containing roasted turmeric powder |
-
1989
- 1989-04-18 JP JP1098439A patent/JPH02276546A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2375944A (en) * | 2001-05-04 | 2002-12-04 | Marlow Foods Ltd | Dough |
| KR100486793B1 (en) * | 2002-09-12 | 2005-04-29 | 주식회사오뚜기 | Process for preparing wheat Vermicelli containing turmeric powders and turmeric powders containing wheat Vermicelli obtained by the process |
| KR100888543B1 (en) * | 2007-11-22 | 2009-03-11 | 주식회사오뚜기 | Method of manufacturing composition for porridge containing roasted turmeric powder |
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