JPH0614731A - Production of noodles containing powder of ginkgo nut - Google Patents
Production of noodles containing powder of ginkgo nutInfo
- Publication number
- JPH0614731A JPH0614731A JP4211949A JP21194992A JPH0614731A JP H0614731 A JPH0614731 A JP H0614731A JP 4211949 A JP4211949 A JP 4211949A JP 21194992 A JP21194992 A JP 21194992A JP H0614731 A JPH0614731 A JP H0614731A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- powder
- ginkgo
- ginkgo nut
- raw material
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
Description
【産業上の利用分野】本発明は、そうめん、うどんめ
ん、そばめん等のめんの原料粉にぎんなんの実(以下こ
れを単にぎんなんという)の粉末を加えためんの製造方
法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a noodle by adding a powder of Ginnan fruit (hereinafter referred to simply as "Ginnan") to a raw material powder of somen such as somen, udon noodles and buckwheat noodles.
【従来の技術】従来、この種のめん類の製造に当っては
小麦粉やそば粉等のめん原料粉に食塩等の添加物を加
え、水を入れてこね上げて製めんして生めんを得るのが
普通であるが、食味や食感を増すために卵や山芋等をつ
なぎ材として利用することもある。また色や味を楽しむ
点で抹茶やわかめの粉末を加えためんも市販されてい
る。2. Description of the Related Art Conventionally, in the manufacture of this kind of noodles, additives such as salt are added to noodle raw material powder such as wheat flour or buckwheat flour, and water is added to knead the noodles to make raw noodles. However, eggs and yams are sometimes used as a binder to enhance the taste and texture. In addition, powdered green tea and wakame seaweed are also available on the market to enjoy the colors and taste.
【発明が解決しようとする課題】しかし、これらの従来
から市販されているめんは、単に嗜好によるものであっ
て薬味的な効果はなかった。また、薬味的効果をあげる
ためにめんの原料粉に漢方薬等の粉末あるいはエキスを
加えることも考えられるが、これらは独特の臭いや味が
あって食事の対象となるめんには不向きであった。However, the noodles that have hitherto been commercially available are merely tasted and have no condimental effect. It is also possible to add powders or extracts such as Chinese herbs to the raw material powder of noodles in order to enhance the condimental effect, but these have unique odors and tastes and are not suitable for noodles to be eaten. .
【課題を解決するための手段】本発明は、ぎんなんのも
つ独特の風味と色合い、および栄養価が高い点に着眼
し、このぎんなんの粉末をめんの原料粉に添加して製め
んすることを考え、鋭意研究の結果ぎんなん粉末入りの
めんの製造に成功したものである。[Means for Solving the Problems] The present invention focuses on the unique flavor and color and the high nutritional value of ginkgo radix, and the addition of this ginkgo radix powder to noodle powder to make noodles. As a result of our thoughtful research, we have succeeded in producing noodles with ginkgo powder.
【作用】ぎんなんは自然食品として古くから料理などに
利用され、またその滋養強壮効果も知られ嗜好食品とし
ても広く知られている。本発明、このぎんなんの粉末を
めんの原料粉に配合することによって、従来にはない食
味、色合い、および滋養効果のあるめんを提供するもの
である。[Action] Ginnan has been used as a natural food for cooking since ancient times, and is also widely known as a favorite food because of its nutritional and tonic effect. The present invention provides noodles having an unprecedented taste, color, and nourishing effect by blending this ginjin powder with a raw material powder for noodles.
【実施例】ぎんなんは独特な粘度があるため粉末にした
場合にも、そのままサラサラの状態で保存することが難
しく、すぐにダマを作る傾向にあるが、本発明において
は、この物性を逆に利用してめんに応用したものであ
り、混合する量はめん原料粉に対して2〜5%が適当で
あり、これ以下であるとぎんなん特有の色合いも風味も
少く、また5%以上混入すると臭いが強く嫌味となる。
また、これにめんのこしを強くし、ゆで上げたときのめ
んののびを少くするためにオリゴ糖と称されているサイ
クロデキストリンを配合して、めんのこしが強くのび難
い艶のあるめんを製造することもできる。次に例をあげ
て本発明を説明する。 例1.小麦粉(強力粉)2kg、ぎんなん粉末40g、
食塩15g、水1lを混合して十分こね上げ約2時間、
ぬれ布巾をかけてねかせた。次いでのし板の上でめん棒
を使用して延ばした後裁断してぎんなん粉末入りの生め
んを得た。これを沸騰した湯の中で約5分間ゆで、ゆで
上げためんの半量をそのままゆで汁を加えて食味した。
口一杯にぎんなんの風味が広がり、ゆで汁の塩分とマッ
チし、色合いもよくぎんなんめんの味が満喫できた。ま
た残りの半量はゆで上げた後直ちに水洗いしてぬめりを
落して普通のめんつゆで食味した。ほのかにぎんなんの
風味がただよい全く嫌味がなく美味であった。 例2.そば粉1kgに熱湯400ccを加えて混合し、
これに小麦粉(強力粉)1kg、ぎんなん粉30g、サ
イクロデキストリン30gを加え、さらに水600cc
を加えて十分こね上げ約2時間ねかせた。次いでめん棒
を用いて延ばした後裁断して生そばめんを得た。これを
沸騰した湯の中に入れて約4分間ゆで上げた後直ちに水
洗いしてぬめりを落して、この半量を普通のめんつゆで
食味した。ぎんなんの風味とそばの風味がマッチして爽
やかな食味であった。また残りの半量は乾燥しないよう
にポリ袋に入れて冷蔵庫にいれ2日間保存して取出して
みた。このめんはのびがほとんどなく、風味や色合いも
落ちず、こしもあってゆで上げた直後のめんと大差がな
かった。[Examples] Ginkgo has a unique viscosity, so it is difficult to store it in a dry state even when it is made into powder, and it tends to make lumps immediately. However, in the present invention, this physical property is reversed. It is applied to noodles by utilizing it, and the appropriate amount to mix is 2 to 5% with respect to the noodle raw material powder. If it is less than this, the tint and flavor peculiar to Ginman is small, and if 5% or more is mixed. It has a strong odor and becomes offensive.
Cyclodextrin, which is called oligosaccharide, is added to this to strengthen the noodle strains and reduce the strain on the noodles when boiled to produce a glossy noodle that is strong and hard to spread. You can also The present invention will be described below with reference to examples. Example 1. 2 kg of wheat flour (strong flour), 40 g of ginseng flour,
Mix 15g of salt and 1l of water and knead for about 2 hours.
I covered it with a wet cloth. Then, it was rolled on a rolling plate using a rolling pin and then cut to obtain raw noodles containing ginseng powder. This was boiled in boiling water for about 5 minutes, and half of the boiled noodles was added to the boiled soup and tasted.
The flavor of Gin-nan was spread over the mouth, matched with the salt content of the boiled soup, and the color of the gin-nan was well enjoyed. The other half was boiled and immediately washed with water to remove sliminess and tasted with ordinary noodle soup. It had a faint, succulent flavor and was delicious without any dislike. Example 2. 400cc of boiling water was added to 1kg of buckwheat flour and mixed,
To this, add 1 kg of wheat flour (strong flour), 30 g of ginseng flour, 30 g of cyclodextrin, and add 600 cc of water.
And kneaded for about 2 hours. Then, it was rolled with a rolling pin and then cut to obtain raw buckwheat noodles. This was placed in boiling water and boiled for about 4 minutes, then immediately washed with water to remove slime, and half of this was tasted with ordinary noodle soup. The flavor of ginkgo and the flavor of buckwheat were matched and it was a refreshing taste. The other half was put in a plastic bag so as not to dry, put in a refrigerator, stored for 2 days, and taken out. This noodle had almost no spread, the flavor and color did not deteriorate, and there was also a lot of it and it was not much different from the noodle immediately after being boiled.
【発明の効果】本発明は、前記の如くぎんなんの粉末を
めんの原料粉に配合することによって従来の変りめんに
較べてぎんなん特有の滋養強壮効果のあるめんが、嫌味
なく美味しく食べられるという食生活を改善する上で卓
越した効果を奏する。Industrial Applicability According to the present invention, by adding the powder of Gin-nan to the raw material powder of noodles as described above, the noodles having a nourishing and tonic effect peculiar to Gin-an can be eaten tasty and tasty compared to the conventional Hirmen. It has an excellent effect on improving life.
Claims (1)
%配合したことを特徴としたぎんなん粉末入りめんの製
造方法。1. A noodle raw material powder with 2 to 5 ginkgo biloba powder
% A method for producing noodles containing ginkgo nan powder characterized by being blended.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4211949A JPH0695901B2 (en) | 1992-06-29 | 1992-06-29 | Ginnan powder-containing noodle manufacturing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP4211949A JPH0695901B2 (en) | 1992-06-29 | 1992-06-29 | Ginnan powder-containing noodle manufacturing method |
Publications (2)
Publication Number | Publication Date |
---|---|
JPH0614731A true JPH0614731A (en) | 1994-01-25 |
JPH0695901B2 JPH0695901B2 (en) | 1994-11-30 |
Family
ID=16614369
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP4211949A Expired - Lifetime JPH0695901B2 (en) | 1992-06-29 | 1992-06-29 | Ginnan powder-containing noodle manufacturing method |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH0695901B2 (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7441476B2 (en) | 2004-04-26 | 2008-10-28 | Getrag Getriebe-Und Zahnradfabrik Hermann Hagenmeyer Gmbh & Cie Kg | Shifting device for a change-speed transmission with a simplified shifting gate |
-
1992
- 1992-06-29 JP JP4211949A patent/JPH0695901B2/en not_active Expired - Lifetime
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US7441476B2 (en) | 2004-04-26 | 2008-10-28 | Getrag Getriebe-Und Zahnradfabrik Hermann Hagenmeyer Gmbh & Cie Kg | Shifting device for a change-speed transmission with a simplified shifting gate |
Also Published As
Publication number | Publication date |
---|---|
JPH0695901B2 (en) | 1994-11-30 |
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