JPH0484870A - Noodle containing curcuma - Google Patents

Abstract

PURPOSE:To prepare a functional food effective in promoting the secretion of gastric juice and bile, detoxication action of liver, cardiotonic action and antitumor activity by adding KYOOU (rhizome of Curcuma aromatica), UKON (rhizome of Curcuma longa) and GAJUTSU (rhizome of Curcuma zedoaria) to wheat flour or buckwheat flour and forming the mixture in the form of noodles. CONSTITUTION:The objective noodles can be prepared by mixing wheat flour or buckwheat flour with KYOOU, UKON and GAJUTSU and forming the mixture in the form of noodles by conventional method. The amounts of the KYOOU, UKON and GAJUTSU to be added to the wheat flour or buckwheat flour are preferably 5 pts. of KYOOU, 3 pts. of UKON and 1 pt. of GAJUTSU, however, the amounts are not restricted to the above and are properly changed according to the desired color (for example, KYOOU has yellow color, UKON has yellowish red color and GAJUTSU has green color) and the content of active components, etc.

Description

[Detailed Description of the Invention] (Field of Industrial Application) The present invention incorporates active ingredients such as herbal medicines Kyouou (Harukon), Turmeric (Curcuma, Longa), and Gajutu into conventional noodles, and uses them as a functional food. This invention relates to suitable curcuma-containing noodles.

(Prior art) Conventionally, the rhizomes and enlarged roots of Curcuma genus, Curcuma genus, and other plants belonging to the Zingiberaceae family have been used to treat the rhizomes and enlarged roots as fragrant, hearty, and aromatic.
In food, turmeric is mainly used as a raw material for curry powder, which is used to improve circulation and blood circulation, but no mixture of these ingredients has been mixed into the raw materials for noodles.

(Problem to be solved by the invention) The dilemma of relying on imported foods and the anxiety about dietary habits can be solved if the detection of residual pesticides, aflatoxin, antibiotics, hormones, additives, radioactivity, etc. is below standard values. However, the present invention is based on the fact that turmeric, turmeric, and gajutsu, which have been used as health teas in recent years, are extremely effective against liver disease, high blood pressure, heart disease, stomach ulcers, diabetes, and hemorrhoids, among others. Although gajutsu is still in the stage of animal testing,
We focused on the fact that it has a fairly strong effect in preventing cancer growth (antitumor activity).

However, the biggest problem was that it had a unique strong aroma and bitter taste, making it very difficult to drink even when mixed with milk or as tea.

Therefore, as a result of repeated research into application development in order to solve the problem, we discovered that it is suitable for noodles.

(Means for solving the problem) Therefore, the present invention solves this problem.

After mixing wheat flour or buckwheat flour with an appropriate amount of a mixture of turmeric, turmeric, gashutsu, etc., or with water in which this mixture has been dissolved, the noodles are rolled into noodle strips by a conventional method.
Raw noodles made of thinly sliced noodles. Furthermore, noodles containing curcuma are made by manufacturing these raw noodles into boiled noodles or dried noodles.

(Function) As the curcuma-containing noodles obtained in this manner go through the manufacturing process, the strong aromas of turmeric, turmeric, and radish are weakened, resulting in yellow noodles with a faint aroma of ginger.

In addition, the action of essential oil components such as turmerone, zingiberene, and cineole improves the binding of the noodles, making it suitable for any type of thin noodles.

Therefore, the curcuma-containing noodles of the present invention are effective for all kinds of noodles such as udon, soba, hiyamugi, somen, kishimen, Chinese noodles, and pasta.

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

(1) Curcuma powder is obtained by stirring and mixing powders having the following weight ratios: Curcuma sinensis, turmeric and Gajutsu.

Add 3.8 kg of water to a mixed powder of 6 parts of turmeric, 3 parts of turmeric, 1 part of gaju (2), 10 kg of wheat flour, and 40 g of curcuma powder obtained in (1) above, stir and mix, and then form noodle strips using the usual method. Raw noodles were obtained by rolling and slicing.Furthermore, the raw noodles were boiled to obtain boiled noodles, and dried to obtain curcuma-containing noodles.

(3) To 10 kg of mixed flour of wheat flour (7 parts) and buckwheat flour (3 parts), water prepared by dissolving 55 g of curcuma powder obtained in (1) above and 250 g of salt in 3 kg of water was added, and the mixture was stirred. Thereafter, raw noodles were obtained by forming noodle strips, rolling, and slicing into strips using conventional methods. Furthermore, the raw noodles were made into boiled noodles and dried noodles to obtain soba noodles containing curcuma.

In addition to the above-mentioned examples, similar noodles were obtained using a decoction or grinding solution of the rhizomes and thickened daikon radishes of turmeric, turmeric, and radish; however, this method is not practical because it requires time and effort to preserve and prepare the raw materials. isn't it.

In addition to the above raw materials, materials belonging to the Zingiberaceae family, such as Curcuma curcuma (Temrawaku), Curcuma curcuma (Amada), Curcuma curcuma (Yamana), etc., which are similar in shape and efficacy, may be mixed as desired.

It is also possible to use a yellow pigment preparation obtained by extracting the pigment component curcumin, but this should be considered since compounds other than curcumin are also thought to bind the noodles and have pharmacological effects. However, to compensate for this, the noodles mixed with appropriate amounts of seaweed powder and matcha were made with good binding and had a yellow-green color.

Note that the ratio of Kyo-kou, turmeric and Gajutsu to be mixed is considered to be the optimal one, but it is not limited to this, and the desired color (for example, Kyo-kou is yellow, turmeric is yellow-red, and gejutsu is green-white). , and the amount of active ingredients, etc., can be increased or decreased at any time.

(Effects) The above-mentioned curcuma noodles have active ingredients such as curcumin, turmeric, and gajutsu, which promote secretion of gastric juice and bile, detoxify the liver, and have cardiotonic effects on the heart. It is an extremely effective functional food that promotes anti-tumor activity. Furthermore, the color effect provided by curcumin and the like increases the sense of luxury, further increasing consumers' desire to purchase.

Claims (1)

[Claims] (1) A curcuma characterized by stirring and mixing wheat flour or buckwheat flour with an appropriate amount of a mixture of turmeric, turmeric, gajutsu, etc., or with water prepared by dissolving this mixture in water, and then making noodles by a conventional method. Stuffed noodles.