JPH05304912A - Preparation of food incorporated with fine durum wheat flour - Google Patents

Abstract

PURPOSE:To prepare the subject food having excellent toughness, palatability, taste and preservability and useful for wheat noodle, Chinese noodle, etc., by finely pulverizing durum wheat with a pulverizer not causing thermal denaturation action, mixing the pulverized flour in a food raw material and forming the mixture. CONSTITUTION:Durum wheat is finely pulverized to 50-250mum with a pulverizer not causing thermal denaturation action. The obtained fine powder is mixed to a food raw material such as cereal flour in an amount of preferably 30-50% and the mixture is processed according to a conventiona1 method to obtain the objective food.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a food manufacturing method for obtaining a product having improved texture, taste and storability by adding fine powder of durum wheat to a raw material for processing.

[0002]

2. Description of the Related Art Udon, ramen, and other various foods made from cereal flour are manufactured by using strong flour, medium-strength flour, and soft flour having different amounts of gluten, individually or in combination, to produce characteristic foods. is doing.

However, in the case of foods using ordinary wheat flour, for example, noodles have the problems that they have a weak texture and have a bad texture, the taste is unsatisfactory, and the storability after being raw and boiled is also poor.

[0004]

The problem to be solved by the present invention is that when the food is produced only from ordinary wheat flour, especially in the case of noodles, the texture, taste and storability of the product are not good.

[0005]

MEANS FOR SOLVING THE PROBLEMS The present invention pulverizes durum wheat with a crusher that does not cause thermal denaturation, and mixes this fine powder with a food material such as grain flour by a conventional method to obtain a texture, The problem is solved by a method of obtaining a product with improved taste and storability.

[0006]

According to the method for producing a food to which the durum wheat fine powder according to the present invention is added, the durum wheat is pulverized by a pulverizer that does not cause thermal denaturation to produce a fine powder of 50 to 250 μm, and this fine powder is contained in the food. For example, after adding about 30 to 50% to the raw materials of ramen, udon, and other noodles, water is kneaded and kneaded as is known, and noodles are made as known,
With a high amount of gluten, excellent starch binding properties, and fine ramen, udon, and other noodles that have the characteristic of improving noodle separation, the ramen, udon, and other noodles are strengthened, and the flavor unique to durum wheat is given. The texture and taste are improved, and the ramen produced by adding the durum wheat fine powder does not change even when boiled refrigerated, it has a firm texture even after 1 hour from boiling, and noodles leave It has a good taste and a unique taste of durum wheat, and in the case of udon,
It can be boiled for up to 2 hours and has a boiled luster, and the taste is suitable as a bite-up and has the taste of durum wheat. These characteristics are other noodles,
It is also applied to takoyaki, okonomiyaki, and many other foods.

[0007]

EXAMPLES Examples of the method for producing noodles containing the durum wheat fine powder according to the present invention will be described below.

(1) 30 g of strong wheat flour and 25 g of soft wheat flour were mixed with 45 g of 200 μm fine powder obtained by crushing durum wheat so as not to cause thermal denaturation. 2 g and 1 g of salt were added) and kneaded as known to make noodles as known to obtain a product ramen. And this product and conventional strong powder 6
Mix 5g and soft flour 35g and knead with brine.
The results of comparing the target product ramen obtained by noodle making with the addition of the fine powder of durum wheat as a and the comparison with ordinary wheat flour as b are as follows. 1. State of frozen preserved raw noodles a: No change even when boiled. b: The surface becomes transparent when boiled. 2. Change over time after boiling a: Even after 1 hour, you will still have a waist and can eat deliciously. b: After 10 minutes, the waist disappears and it becomes uncomfortable. 3. Taste a: The noodles are well separated and have a unique umami. b: Normal taste due to noodle tangling.

(2) 200 μm of durum wheat fine powder was mixed with 45% and soft flour 55%, water was kneaded and kneaded in a known manner, and noodles were manufactured in a known manner to obtain a product udon. Then, the product Udon, which was produced by mixing the product and the durum wheat fine powder with the same ratio of strong flour instead of durum wheat fine powder, was compared as c, and the ordinary wheat flour was used as b. On the street. 1. Storage time of boiled noodles c: Boilable for 2 hours. d: Can not be boiled. 2. Appearance c: Boiled and shiny. d: No boiled luster. 3. Taste c: It is the most suitable as a kettle lifter and has a particularly firm taste. d: Normal taste.

20 g of durum wheat fine powder of 230 μm was mixed with 80 g of soft flour, and the ingredients added thereto were kneaded with 200 cc of water and put in a mold to obtain a takoyaki product. Then, this product and takoyaki, which is a product produced by using the same amount of strong flour in place of durum wheat fine powder, were added with durum wheat fine powder as e, and those using ordinary wheat flour were compared as f. On the street. 1. Appearance e: It does not crush after being fluffy. f: The degree of collapse is small. 3. Tasting e: The taste of durum wheat is good. d: Normal taste.

[0011]

Industrial Applicability As described above, the method for producing the durum wheat fine powder-added noodles of the present invention uses the durum wheat fine powder, which has a large amount of gluten and is excellent in starch binding, and contributes to the separation of noodles. Not only is the muscularity of the noodles strengthened to improve the texture, but the taste unique to durum flour is also given to improve the taste. In addition, the time the noodles have after boiled is greatly extended. Also, it has the special effect of improving the texture, taste, and appearance of other foods.

Claims (1)

[Claims] 1. A product in which the texture, taste, and storability are improved by pulverizing durum wheat with a crusher that does not cause thermal denaturation, and mixing the pulverized powder with food materials such as grain flour and processing it in a conventional manner. A method for producing a food product to which durum wheat fine powder is added.