JPH044854A - Production of chinese noodle containing chlorella and trible fiber - Google Patents
Production of chinese noodle containing chlorella and trible fiberInfo
- Publication number
- JPH044854A JPH044854A JP2104539A JP10453990A JPH044854A JP H044854 A JPH044854 A JP H044854A JP 2104539 A JP2104539 A JP 2104539A JP 10453990 A JP10453990 A JP 10453990A JP H044854 A JPH044854 A JP H044854A
- Authority
- JP
- Japan
- Prior art keywords
- noodle
- chlorella
- fiber
- noodles
- powder
- 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.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 106
- 241000195649 Chlorella <Chlorellales> Species 0.000 title claims abstract description 34
- 239000000835 fiber Substances 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 239000000843 powder Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 241000209140 Triticum Species 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000013402 health food Nutrition 0.000 abstract description 9
- 239000002131 composite material Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 230000000007 visual effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 235000013325 dietary fiber Nutrition 0.000 description 13
- 238000009835 boiling Methods 0.000 description 6
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 229920001100 Polydextrose Polymers 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000002542 deteriorative effect Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 229940035035 polydextrose Drugs 0.000 description 2
- 235000013856 polydextrose Nutrition 0.000 description 2
- 239000001259 polydextrose Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000019681 Low Energy Density Foods Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000021317 phosphate Nutrition 0.000 description 1
- 150000003013 phosphoric acid derivatives Chemical class 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野］
本発明は風味、食感が良く、低カロリーの健康食品とし
て最適であり、しかも緑色で外観が良いクロレラ及びト
リプルファイバー（可溶性食物繊維）を添加してなる中
華麺の製造、方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention provides chlorella and triple fiber (soluble dietary fiber), which have good flavor and texture, are optimal as a low-calorie health food, and are green in appearance. This invention relates to the production and method of Chinese noodles containing additives.
［従来の技術］
従来、中華麺の製造方法として、リン酸塩等の改良剤を
加え、又は小麦粉等の原料粉の配分を調節等し、あるい
は各種の添加物等を加えて風味及び食感等を良化する手
段が提案されているが、こしの強い歯ごたえのある風味
、食感を有すると共に低カロリーの健康食品としてのク
ロレラ及びトリプルファイバーを添加してなる中華麺の
製造方法は提供されていなかった。[Prior art] Traditionally, Chinese noodles have been produced by adding improvers such as phosphates, adjusting the distribution of raw material powder such as wheat flour, or adding various additives to improve flavor and texture. However, a method for producing Chinese noodles with the addition of chlorella and triple fiber, which has a strong chewy flavor and texture and is a low-calorie health food, has not been proposed. It wasn't.
［発明が解決しようとする課題］
近年、各種食物繊維が難消化性の特質を有することより
、低エネルギー食品、すなわちダイエツト食品として注
目を集めており、その食品化の研究が°種々なされてい
る。[Problem to be solved by the invention] In recent years, various dietary fibers have attracted attention as low-energy foods, that is, diet foods, due to their indigestible properties, and various studies have been carried out to develop them into foods. .
食物繊維は、低カロリーである上に難消化の繊維からな
り、この繊維は胃腸の働きをより活性化させ、体内活動
に有益な各種細菌の繁殖を起こさせる効果を有し、これ
らの細菌が腸の中でより保健的な働きを行って、高血圧
、心臓疾患等の予防に好結果を与えるとされている。Dietary fiber is low in calories and consists of indigestible fibers.This fiber has the effect of activating the function of the gastrointestinal tract and causing the proliferation of various bacteria that are beneficial to the body's activities. It is said to have more healthy functions in the intestines and have good results in preventing high blood pressure, heart disease, etc.
このため、トリプルファイバーを添加してなるこしの強
い歯ごたえのある風味、食感を有すると共に低カロリー
の健康食品としての中華麺の製造方法の開発が強く要請
されていた。For this reason, there has been a strong demand for the development of a method for producing Chinese noodles with added triple fibers, which have a firm, chewy flavor and texture, and are low in calories as a health food.
又クロレラを麺に添加した場合、クロレラは可溶性に劣
るため増粘性がなく製麺性が悪く麺との調和がとれない
問題点が存し、又クロレラは食した場合においても、溶
解性に劣るため消化が悪い問題点が存した。In addition, when chlorella is added to noodles, there is a problem that chlorella has poor solubility, so it does not have thickening properties, has poor noodle-making properties, and does not blend well with noodles.Also, even when eaten, chlorella has poor solubility. Therefore, there was a problem that it was difficult to digest.
このため、各種の栄養価が高く、茹で上げ時に鮮やかな
緑色を呈することのできるクロレラを添加してなるこし
の強い歯ごたえのある風味、食感を有すると共に低カロ
リーの健康食品としての中華麺の製造方法の開発が強く
要請されていた。For this reason, Chinese noodles are made with the addition of chlorella, which has a high nutritional value and can take on a bright green color when boiled, and have a strong chewy flavor and texture, as well as being a low-calorie health food. There was a strong demand for the development of a manufacturing method.
［発明の概要］
本発明は上記要望に応えるためになされたものであり、
こしが強く、歯ごたえがあり、滑らかでシコシコとした
食感、風味を有し、低カロリーの健康食品として最適で
あり、しかも茹で上げ時に鮮やかな緑色で外観が良いク
ロレラ及びトリプルファイバー（可溶性食物繊維）を添
加してなる中華麺の製造方法を提供することを目的とす
る。[Summary of the invention] The present invention has been made in response to the above-mentioned demands,
It has a firm, chewy, smooth and chewy texture and flavor, making it ideal as a low-calorie health food. Chlorella and triple fiber (soluble dietary fiber) have a bright green appearance when boiled. ) is intended to provide a method for producing Chinese noodles.
［課題を解決するための手段］
本発明は上記課題を解決するために以下の手段を採用す
る。[Means for Solving the Problems] The present invention employs the following means to solve the above problems.
かん水を含んだ水３５％前後にクロレラ粉末０２〜０．
３％、トリプルファイバー粉末４〜５％及び適量の食塩
を添加して攪拌混合し、この水溶液を製麺原料である小
麦粉中に投入し、この原料粉を混合機にて攪拌混練して
麺生地とし、この麺生地を複合機に導入して製麺機にか
けて麺帯とし、この麺帯を切出し機に導入して多数の麺
線とし、この麺線を所望の長さに切断して中華麺とした
ことを特徴とする。Chlorella powder 02-0.
3% triple fiber powder, 4-5% triple fiber powder, and an appropriate amount of salt are added and stirred and mixed. This aqueous solution is added to wheat flour, which is the raw material for noodle making, and the raw material flour is stirred and kneaded in a mixer to form noodle dough. Then, this noodle dough is introduced into a multifunction machine and passed through a noodle making machine to form noodle strips.The noodle strips are then introduced into a cutting machine and made into many noodle strands, and these noodle strands are cut into desired lengths to make Chinese noodles. It is characterized by the following.
［作 用］
クロレラは、蛋白質、脂肪、炭水化物、天分、各種ビタ
ミン類等を豊富に含む栄養価の高い食品であるが、クロ
レラは可溶性に劣り、クロレラを麺に添加した場合、増
粘性がないため、製麺性が悪くなり麺との調和がとれな
いばかりでなく、茹で上げ時黒っぽい緑色を呈して外観
が悪く、しかも、クロレラを添加した麺を食した場合、
クロレラは溶解性に劣るため消化が悪く、食味、食感が
良くない問題点が存したが、これは、クロレラを単体で
添加することに起因し、本発明におけるように可溶性食
物繊維であるトリプルファイバーと共に添加した場合に
は、トリプルファイバー自身増粘性が高く、しかも可溶
性に優れているため、製麺時にクロレラを溶解して麺生
地とよく馴染ませて調和し、製麺性が向上すると共に両
者の相乗作用により、茹で上げ時鮮やかな緑色を呈し、
この麺を食した場合、こしの強い歯ごたえのある風味、
食感を有すると共に各種の栄養価が高く、低カロリーの
健康食品としての中華麺を得ることができる。[Effect] Chlorella is a highly nutritious food that is rich in protein, fat, carbohydrates, natural ingredients, and various vitamins. However, chlorella has poor solubility, and when added to noodles, the viscosity increases. As a result, not only does the noodle-making properties become poor and the noodles do not blend well, but when they are boiled, they turn a dark green color and have a bad appearance.Moreover, if you eat noodles containing chlorella,
Since chlorella has poor solubility, it is difficult to digest and has poor taste and texture, but this problem is due to the addition of chlorella alone, and the addition of triple soluble dietary fiber as in the present invention. When added together with fiber, the triple fiber itself has high viscosity and excellent solubility, so it dissolves chlorella during noodle making and harmonizes well with the noodle dough, improving noodle making properties and enhancing both. Due to the synergistic effect of these, it takes on a bright green color when boiled,
When you eat these noodles, you will notice a strong, chewy flavor,
It is possible to obtain Chinese noodles that have a good texture, are high in various nutritional values, and are a low-calorie health food.
又本発明のクロレラ及びトリプルファイバーを添加して
なる中華麺の特徴として挙げられることは、豊富な食物
繊維が含まれていることにより、その物理的特性として
吸水性、保水性に優れ、中華麺としてのうまみのある食
感を有する特徴が発揮できると共に茹上げ時に多量の水
分を吸収しないため、コシか弱くなることがなく、しか
も茹麺の状態で長時間放置した場合であっても、ふやけ
たりすることなく、シコシコした状態で食することがで
きる。In addition, the Chinese noodles containing chlorella and triple fiber of the present invention are characterized by their physical properties of excellent water absorption and water retention due to the rich dietary fiber content. In addition to being able to exhibit the characteristics of having a delicious texture, the noodles do not absorb a large amount of water during boiling, so they do not lose their firmness, and even if they are left boiled for a long time, they do not become soggy. You can eat it in a chewy state without having to do it.
又本発明のクロレラ及びトリプルファイバーを添加して
なる中華麺には、純粋な食物繊維が多量に含まれている
ことにより、この食物繊維の作用で、麺に弾力性が与え
られると同時に滑らかさも与えられ、しかもこの食物繊
維は、加熱崩壊性が少なく、熱に対して強靭であるため
、加熱によって膨潤するだけであり、崩壊し難い特質を
有する。In addition, the Chinese noodles containing chlorella and triple fiber of the present invention contain a large amount of pure dietary fiber, which gives the noodles elasticity and smoothness. Furthermore, this dietary fiber has a low heat disintegration property and is strong against heat, so it only swells when heated and has the property of being difficult to disintegrate.
従来の中華麺の場合、麺線は茹上げ後３０分位すると、
麺の表面水分が中心部に移行し、麺線が付着したり、コ
シが伸びて食味が劣化するが、本発明のクロレラ及びト
リプルファイバーを添加してなる中華麺の場合、加熱崩
壊性が少ないため、麺線の付着が防止され、コシがしっ
かりしており、食味が劣化することがない。In the case of traditional Chinese noodles, the noodle strings are cooked for about 30 minutes after boiling.
Moisture on the surface of the noodles migrates to the center, causing noodle strings to stick to the noodles, making them more chewy and deteriorating the flavor, but Chinese noodles made by adding the chlorella and triple fiber of the present invention have less disintegration when heated. This prevents the noodle strings from sticking to the noodles, giving them a firm texture and no deterioration in flavor.
［実施例コ
実験例（１）
かん水を含んだ水９００リットル前後にクロレラ粉末５
０ｇ、トリプルファイバーとしてのポリデキストロース
粉末１，０００ｇ及び食塩２５０ｇを添加して攪拌混合
し、この水溶液を製麺原料である小麦粉２５Ｋｇ中に投
入し、この原料粉を混合機にて１３分間前後攪拌混練し
て麺生地とし、この麺生地を複合機に導入して製麺機に
かけて麺帯とし、この麺帯を切出し機に導入して多数の
麺線とし、この麺線を所望の長さに切断して２５０個の
中華麺玉を得た。[Experiment example (1) Add 5 liters of chlorella powder to around 900 liters of water containing brine.
0 g, polydextrose powder as triple fiber, 1,000 g, and 250 g of salt were added and stirred and mixed. This aqueous solution was added to 25 kg of wheat flour, which is the raw material for noodle making, and the raw material powder was stirred for about 13 minutes with a mixer. The noodle dough is kneaded into a noodle dough, which is then introduced into a multifunction machine and passed through a noodle making machine to form noodle strips.The noodle strips are then introduced into a cutting machine and made into a large number of noodle strands, which are then cut into the desired length. After cutting, 250 Chinese noodle balls were obtained.
このクロレラ及びトリプルファイバーを添加してなる中
華麺を３分間熱湯中で茹上げ、これを食したところ、鮮
やかな緑色を呈し、非常に滑らかでつるつるした食味を
有し、コシが強くシコシコした歯切れのよい食感を有し
た。When the Chinese noodles containing chlorella and triple fiber were boiled in boiling water for 3 minutes and eaten, they turned bright green, had a very smooth and slippery taste, and had a strong chewy texture. It had a good texture.
又この麺の色調、外観は透明感のある鮮やかな緑色であ
り、食感は、一般の中華麺よりもコシが強く、独特の滑
らかな食感を有し、しかも口中において存在感があり、
食味にボリュームがあり、十分な満腹感か得られた。In addition, the color and appearance of these noodles are a bright green with a sense of transparency, and the texture is firmer than ordinary Chinese noodles, with a uniquely smooth texture, and has a strong presence in the mouth.
It had a lot of flavor and left me feeling full.
又この麺を冷やし中華麺として食したところ、鮮やかな
緑色を呈しているため、非常に清涼な風味を味わうと同
時に非常に滑らかでつるつるした食味を有し、コシが強
くシコシコした歯切れのよい食感を有した。When I ate these noodles as chilled Chinese noodles, they had a bright green color, giving me a very refreshing flavor, and at the same time having a very smooth and slippery taste, with a strong chewy and crisp texture. It had
実験例（２）
かん水を含んだ水８５０リットル前後にクロレラ粉末７
５ｇ、ｌ−リプルファイバーとしてのポリデキストロー
ス粉末１，２５０ｇ及び食塩２５０ｇを添加して攪拌混
合し、この水溶液を製麺原料である小麦粉２５Ｋｇ中に
投入し、この原料粉を混合機にて１５分間前後攪拌混練
して麺生地とし、この麺生地を複合機に導入して製麺機
にかけて麺帯とし、この麺帯を切出し機に導入して多数
の麺線とし、この麺線を所望の長さに切断して２５０個
の中華麺玉を得た。Experimental example (2) Add 7 liters of chlorella powder to around 850 liters of water containing brine.
5g of polydextrose powder as l-ripple fiber and 250g of table salt were added and mixed by stirring, and this aqueous solution was added to 25kg of wheat flour, which is the raw material for making noodles, and the raw material powder was mixed in a mixer for 15 minutes. The noodle dough is made by back-and-forth stirring and kneading, and the noodle dough is introduced into a multifunction machine and passed through a noodle making machine to form noodle strips.The noodle strip is introduced into a cutting machine to form a large number of noodle strands, and the noodle strands are cut into desired lengths. The mixture was cut into strips to obtain 250 Chinese noodle balls.
このクロレラ及びトリプルファイバーを添加してなる中
華麺を３分間熱湯中で茹上げ、これを食したところ、実
験例（１）よりも数段群やかな緑色を呈し、非常に滑ら
かでつるつるした食味を有し、コシが強くシコシコした
歯切れのよい食感を有した。When the Chinese noodles containing chlorella and triple fiber were boiled in boiling water for 3 minutes and eaten, they had a much brighter green color than Experimental Example (1), and had a very smooth and slippery taste. It had a strong chewy and crisp texture.
又この麺の色調、外観は透明感のある鮮やかな緑色であ
り、食感は、一般の中華麺よりもコシが強く、独特の滑
らかな食感を有し、しかも口中において存在感があり、
食味にボリュームがあり、十分な満腹感が得られた。In addition, the color and appearance of these noodles are a bright green with a sense of transparency, and the texture is firmer than ordinary Chinese noodles, with a uniquely smooth texture, and has a strong presence in the mouth.
The taste was hearty and I felt full.
又この麺を冷やし中華麺として食したところ、鮮やかな
緑色を呈しているため、非常に清涼な風味を味わうと同
時に非常に滑らかでつるつるした食味を有し、コシが強
くシコシコした歯切れのよい食感を有した。When I ate these noodles as chilled Chinese noodles, they had a bright green color, giving me a very refreshing flavor, and at the same time having a very smooth and slippery taste, with a strong chewy and crisp texture. It had
［発明の効果］
従って本発明によれば、こしが強く、歯ごたえがあり、
滑らかでシコシコとした食感、風味を有し、低カロリー
の健康食品として最適であり、しかも茹で上げ時に鮮や
かな緑色で外観が良いクロレラ及びトリプルファイバー
（可溶性食物繊維）を添加してなる中華麺を得ることが
できる。[Effect of the invention] Therefore, according to the present invention, the texture is firm and chewy.
Chinese noodles that have a smooth and chewy texture and flavor, are ideal as a low-calorie health food, and are made with chlorella and triple fiber (soluble dietary fiber) that have a bright green appearance when boiled. can be obtained.
すなわち本発明は、可溶性食物繊維であるトリプルファ
イバーと共に栄養価の高いクロレラを添加しであるため
、クロレラは麺生地と良く馴染み調和することができる
。That is, in the present invention, since chlorella, which has high nutritional value, is added together with triple fiber, which is a soluble dietary fiber, chlorella can blend well with the noodle dough.
すなわち、トリプルファイバー自身増粘性が高く、しか
も可溶性に優れているため、製麺時にクロレラを溶解し
て麺生地とよく馴染ませて調和し、製麺性が向上すると
共に両者の相乗作用により、茹で上げ時鮮やかな緑色を
呈し、この麺を食した場合、こしの強い歯ごたえのある
風味、食感を有すると共に各種の栄養価が高く、低カロ
リーの健康食品としての中華麺を得ることができる。In other words, since the triple fiber itself has high viscosity and excellent solubility, it dissolves chlorella during noodle making and blends well with the noodle dough, improving noodle making properties. When cooked, the noodles exhibit a bright green color, and when eaten, the noodles have a firm and chewy flavor and texture, and are high in various nutritional values, providing Chinese noodles as a low-calorie health food.
このため本発明は、蛋白質、脂肪、炭水化物、灰分、各
種ビタミン類等を豊富に含む栄養価の高い食品であるク
ロレラの持つ利点を最大限に発揮することができるもの
である。Therefore, the present invention can maximize the advantages of chlorella, which is a highly nutritious food rich in proteins, fats, carbohydrates, ash, various vitamins, and the like.
又本発明のクロレラ及びトリプルファイバーを添加して
なる中華麺の特徴として挙げられることは、豊富な食物
繊維が多量に含まれていることにより、その物理的特性
として吸水性、保水性に優れ、中華麺としてのうまみの
ある食感を有する特徴が発揮できると共に茹上げ時に多
量の水分を吸収しないため、コシか弱くなることがなく
、しかも茹麺の状態で長時間放置した場合であっても、
ふやけたりすることなく、シコシコした状態で食するこ
とができるため、特に冷やし中華麺としての利用価値が
高まるものである。In addition, the Chinese noodles containing chlorella and triple fiber of the present invention are characterized by the fact that they contain a large amount of rich dietary fiber, and have excellent physical properties such as water absorption and water retention. In addition to exhibiting the delicious texture characteristic of Chinese noodles, the noodles do not absorb a large amount of water during boiling, so they do not lose their firmness, and even when left boiled for a long time.
Since it can be eaten in a chewy state without becoming soggy, it is particularly useful as a chilled Chinese noodle.
又本発明のクロレラ及びトリプルファイバーを添加して
なる中華麺には、純粋な食物繊維が多量に含まれている
ことにより、この食物繊維の作用で、麺に弾力性が与え
られると同時に滑らかさも与えられ、しかもこの食物繊
維は、加熱崩壊性が少なく、熱に対して強靭であるため
、加熱によって膨潤するだけであり、崩壊し難い特質を
有する。In addition, the Chinese noodles containing chlorella and triple fiber of the present invention contain a large amount of pure dietary fiber, which gives the noodles elasticity and smoothness. Furthermore, this dietary fiber has a low heat disintegration property and is strong against heat, so it only swells when heated and has the property of being difficult to disintegrate.
従来の中華麺の場合、麺線は茹上げ後３０分位すると、
麺の表面水分が中心部に移行し、麺線が付着したり、コ
シが伸びて食味が劣化するが、本発明のクロレラ及びト
リプルファイバーを添加してなる中華麺の場合、加熱崩
壊性は少ないため、麺線の付着が防止され、コシがしつ
かりしており、食味が劣化することがない。In the case of traditional Chinese noodles, the noodle strings are cooked for about 30 minutes after boiling.
Moisture on the surface of the noodles migrates to the center, causing noodle strings to stick to the noodles, making them more chewy and deteriorating the taste.However, in the case of Chinese noodles made by adding the chlorella and triple fiber of the present invention, there is little disintegration when heated. This prevents noodle strings from sticking to the noodles, giving them firmness and preventing deterioration in taste.
Claims (1)
０．３％前後、トリプルファイバー粉末４〜５％前後及
び適量の食塩を添加して攪拌混合し、この水溶液を製麺
原料である小麦粉中に投入し、この原料粉を混合機にて
攪拌混練して麺生地とし、この麺生地を複合機に導入し
て製麺機にかけて麺帯とし、この麺帯を切出し機に導入
して多数の麺線とし、この麺線を所望の長さに切断して
中華麺としたことを特徴とするクロレラ及びトリプルフ
ァイバーを添加してなる中華麺の製造方法。Chlorella powder 0.2 ~ 35% water containing brine
Add about 0.3% triple fiber powder, about 4 to 5% triple fiber powder, and an appropriate amount of salt, stir and mix, add this aqueous solution to wheat flour, which is the raw material for noodle making, and stir and knead this raw material powder with a mixer. This noodle dough is then introduced into a multifunction machine and passed through a noodle making machine to form noodle strips.The noodle strips are then introduced into a cutting machine to form a large number of noodle strands, and these noodle strands are cut into desired lengths. A method for producing Chinese noodles by adding chlorella and triple fiber.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2104539A JP2934654B2 (en) | 1990-04-20 | 1990-04-20 | Method for producing Chinese noodles comprising chlorella and trible fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2104539A JP2934654B2 (en) | 1990-04-20 | 1990-04-20 | Method for producing Chinese noodles comprising chlorella and trible fiber |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH044854A true JPH044854A (en) | 1992-01-09 |
| JP2934654B2 JP2934654B2 (en) | 1999-08-16 |
Family
ID=14383301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2104539A Expired - Lifetime JP2934654B2 (en) | 1990-04-20 | 1990-04-20 | Method for producing Chinese noodles comprising chlorella and trible fiber |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2934654B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010086568A (en) * | 2000-03-03 | 2001-09-13 | 김천구 | Manufacturing method and noodle with various color |
| JP2008118964A (en) * | 2006-11-15 | 2008-05-29 | Ryukyu Bio Resource Kaihatsu:Kk | Texture improver of noodles |
| JP2017504338A (en) * | 2014-01-27 | 2017-02-09 | ヒノ−マン・リミテッド | Combination of components including plants and plant materials for preparing edible products |
-
1990
- 1990-04-20 JP JP2104539A patent/JP2934654B2/en not_active Expired - Lifetime
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010086568A (en) * | 2000-03-03 | 2001-09-13 | 김천구 | Manufacturing method and noodle with various color |
| JP2008118964A (en) * | 2006-11-15 | 2008-05-29 | Ryukyu Bio Resource Kaihatsu:Kk | Texture improver of noodles |
| JP2017504338A (en) * | 2014-01-27 | 2017-02-09 | ヒノ−マン・リミテッド | Combination of components including plants and plant materials for preparing edible products |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2934654B2 (en) | 1999-08-16 |
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