JPH0646779A - Production of chinese noodles - Google Patents

Abstract

PURPOSE:To obtain the subject smooth and soft product, assuming natural and bright yellow color, without hardness of pith, having springiness and good texture by boiling down petals of a safflower with hot water and using the resultant liquid as charging water. CONSTITUTION:A liquid obtained by boiling down petals of a safflower with hot water at >=60 deg.C, preferably >=80 deg.C is used as charging water to be added in producing Chinese noodles. Thereby, the objective product is obtained. The boiling down treatment is usually preferably carried out by using the hot water in an amount of 50-250 pts.wt. based on 1 pt.wt. petals of the safflower (expressed in terms of the dry material) for 1-30min. Furthermore, the boiled down liquid is preferably added to a cereal raw material such as wheat flour so as to provide 0.1-0.6 pt.wt. ratio of the dried petals of the safflower used.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing Chinese noodles using safflower and the Chinese noodles obtained thereby. More specifically, the present invention relates to a method for producing Chinese noodles excellent in both color tone and texture using a liquid obtained by boiling safflower petals at high temperature.

[0002]

2. Description of the Related Art As natural yellow colorants used for Chinese noodles, yellow pigments contained in gardenia nuts (crocin), yellow pigments contained in safflower petals (safflower yellow), etc. are known. . The safflower yellow pigment in that case is generally commercially available in the form of powder, which is obtained by drying and powdering a purified and concentrated yellow pigment extracted from the safflower petal with water, and these commercially available pigments are noodles. It is used by adding it to the charged water during the production of.

When the above-mentioned commercially available safflower yellow pigment is used for noodles without kansui, it has a color tone comparable to that of the gardenia yellow pigment and is stable against light. However, when the above-mentioned commercially available safflower yellow is used for Chinese noodles such as ramen using kansui, as compared with the case where gardenia yellow is used, the color tone of the obtained Chinese noodles is bright yellow. However, there is a drawback in that it becomes dark and strongly reddish yellow and its color tone is inferior. Moreover, the smoothness and elasticity of noodles are deteriorated and the noodles grow quickly, resulting in a markedly poor texture.

In recent years, safflower oil and the like have been widely used from the viewpoint of health consciousness, and along with this, the cultivation of safflower has become popular. There is also a strong demand for effective use.

[0005]

From the above point of view, the present inventors have conducted research as one of effective use of safflower for the purpose of obtaining noodles having a better color tone and texture than ever before using safflower. It was As a result, in the production of Chinese noodles, instead of using the commercially available safflower yellow element powder described above, raw safflower petals or dried safflower petals are boiled with hot water at high temperature, and the boiled liquid is concentrated or dried powder. Unusually, when used as a whole amount or a part of the charged water when manufacturing Chinese noodles as it is, unexpectedly, it has a natural, bright and excellent yellow color tone and is smooth and has a firm hardness. Without
The present invention has been completed by finding that Chinese noodles having softness and elasticity and an extremely good texture can be obtained.

That is, according to the present invention, the safflower petal is used as a whole or a part of the water added during the production of Chinese noodles.
A method for producing Chinese noodles, characterized by using a liquid boiled with hot water at a temperature of not lower than 0 ° C, and Chinese noodles produced thereby.

The liquid obtained by boiling off the safflower petals used in the present invention is added to water to the raw safflower petals or dried or semi-dried safflower petals and heated to 60 ° C or higher, or 60 ° C.
It can be obtained by directly adding the above hot water and further heating, and the temperature of the hot water in that case is particularly preferably 80 ° C. or higher. If the hot water temperature during the boiling process of safflower petals is lower than 60 ° C., when the boiling liquid obtained thereby is used to produce Chinese noodles, Chinese noodles with good color tone and texture cannot be obtained.

The boiling process is carried out by adding about 50 to 250 parts of hot water to 1 part by weight of safflower petals (dry matter equivalent) (hereinafter simply referred to as "parts").
It is preferable to use parts so that the boiling process does not take too long and the Chinese noodles obtained using the boiling solution have good color tone and texture. The boiling time of safflower petals may vary depending on the amount of safflower petals used and the like, but it is usually about 1 to 30 minutes.

At the end of the boiling process, water-insoluble solids such as safflower petal residue are separated and removed by filtration, centrifugation, decanting or any other suitable method to recover a yellow liquid (boiled liquid). Then, the boiled liquid is added as it is to the raw material powder for noodles as a whole amount or a part of the water charged during the production of Chinese noodles to produce Chinese noodles.

The amount of the safflower petal boiled liquid added to the noodle raw material powder can be variously changed depending on the concentration of the boiled liquid, the type of Chinese noodles and the like. For example, about 50 to 250 parts of hot water is added to 1 part of dried safflower petals to make about 60 to 1
When a ramen is produced using a boiling liquid obtained by boiling at 00 ° C., about 25 to 45 parts of the boiling liquid is added to 100 parts of the flour raw material to give a ramen having a good color tone and texture. Obtainable. This corresponds to a usage ratio of dried safflower petals of about 0.1 to 0.9 parts, and a usage ratio of dried safflower petals to 0.1 to 0.6 parts, relative to 100 parts of flour raw materials such as wheat flour. Is preferred.

The timing of addition of the safflower petal boiled liquid during the production of Chinese noodles is not particularly limited, but it is desirable to add it to the raw material powder at the first stage in the same manner as the usual water addition time. And, in that case, it is preferable to set the temperature of the boiled liquid of safflower petals to about the same temperature as the normal temperature of the charging water added to the noodle raw material.

The Chinese noodles in the present invention include ordinary Chinese noodles such as raw ramen, steamed ramen, instant ramen, fried ramen and wonton skin. For those Chinese noodles, except for using the above-mentioned safflower petal boiling liquid as the whole amount or a part of the charged water, flours such as wheat flour and starch, kansui (bran flour), salt, and optionally other It can be manufactured by adding the additive described in 1 above and using the method and the device usually adopted in each Chinese noodles.

In this case, when only the safflower petal boiled liquid is used as the water for the preparation of noodles, the amount of the safflower petal boiled liquid is appropriate for each Chinese noodle (the amount of water added). It is recommended that the quantity be within the range. When water is added together with the boiled liquid of safflower petals, it is preferable that the total amount of both is within the range of the amount of water considered appropriate for each Chinese noodle.

Hereinafter, the present invention will be specifically described with reference to examples and the like, but the present invention is not limited thereto.

Example 1 (1) Prepare each of the following feed water containing yellow pigment: Gardenia yellow pigment [manufactured by Riken Vitamin Co., Ltd .; Liquecolor Y
G-20 (granule)] is dissolved in 37 parts of water to prepare a water charge. In 37 parts of water, RUTIN [(US) Sigma; purity 9
5%] 0.01 part, safflower yellow pigment [Glico Nutrition Food Co., Ltd.
Made; Safflower Yellow 2500P; Safflower yellow element 50
%, Food material 50%; granules] 0.2 parts, and potassium alum AlK (SO ₄ ) ₂ · 12H ₂ O [reagent 1st grade] 0.0
Twenty-five parts are melted to make water. Dried safflower petals [Rondo Corporation (Yamagata Prefecture) sale] 0.3
Part is added to 37 parts of hot water having a temperature of 60 ° C. and heated, and heating is stopped immediately after boiling. Safflower petals are filtered with a cloth to separate them, and the boiled liquid is collected, and the water evaporated during heating is added to make 37 parts of water to be charged. Add 0.3 parts of the same dried safflower petal used above to 37 parts of hot water at a temperature of 60 ° C., heat and boil, keep it in the boiling state for 10 minutes, then stop heating and strain the safflower petal with a cloth. Separately, the boiled liquid is recovered, and the water evaporated during heating is added to make 37 parts of water to be charged. Add 0.2 parts of the same dried safflower petal used above to 37 parts of hot water at a temperature of 60 ° C., heat and boil, keep it in the boiling state for 10 minutes, then stop heating and strain the safflower petal with a cloth. Separately, the boiled liquid is recovered, and the water evaporated during heating is added to make 37 parts of water to be charged.

(2) Prepare the basic raw material formulations for raw ramen shown in Table 1 below:

[0017]

[Table 1] Wheat flour mixed with basic raw materials for raw ramen [Nissin Flour Mills Co., Ltd .; "Special No. 1"] 100 parts Kansui [Oriental Yeast Co., Ltd .; Akahi Ryuin] 1.2 parts Food salt 1 part Any of the above Each one of the charged water

(3) Using the basic raw material mixture for raw ramen shown in Table 1 above, kneading at 28 ° C. for 15 minutes and rolling to make a noodle band having a thickness of 1.40 mm, which is a # 20 square Raw noodles were manufactured by cutting into noodle strips using the cutting blade of. The color tone of the obtained raw ramen was evaluated according to the evaluation criteria shown in Table 2 below. However, the color tone of the raw ramen was evaluated using the color tone of the raw ramen (control example) using the above-mentioned water containing gardenia yellow as a standard point (3 points). The results are shown in Table 3 below.

(4) The raw ramen produced in (3) above is boiled in 10 times its weight of boiling water for 2.5 minutes, and the color tone and texture of the resulting boiled noodles (smoothness of noodles immediately after boiling) The elasticity and texture after 10 minutes from boiling were evaluated) according to the following evaluation criteria. However, the color tone and texture of the boiled ramen were evaluated using the color tone and texture of the boiled noodles (control example) obtained from the ramen prepared with the above-mentioned water containing gardenia yellow as a standard point (3 points). did. The results are shown in Table 3 below.

[0020]

[Table 2] Evaluation criteria for color tone of raw ramen and boiled ramen 5 ... Natural bright yellow color, better than the control. 4 ... Bright yellow, slightly lacking in naturalness, but slightly better than the control. 3 ... Bright yellow, but slightly darker and slightly lacking in naturalness (control). 2. ． It has a deeper yellow color than the control, and the color tone is slightly inferior to the control. 1. Dark yellow with a strong reddish color, which is inferior in color to the control. Smooth texture of boiled ramen : ・ ・ ・ Excellent in smoothness compared to the control and extremely good. 4 ・ ・ Smoothness is slightly better than the control and good. 3 ... Slightly less smoothness (control). 2. ． Slightly less smooth than the control. 1 ... Smoothly inferior to the control and defective. Elasticity : 5 ... Excellent elasticity compared to the control and extremely good. 4 ······························· 's elasticity is slightly superior to that of the control. 3 ... Slightly less elasticity (control). 2. ． Slightly less elastic than the control, slightly hard texture. 1 ... The elasticity is significantly less than the control, and it is hard and has a poor texture. Boiled growth : 5 ... Boiled growth is extremely slow compared to the control, and the texture is extremely good. 4 ... Boiled and slightly slower than the control, and has a good texture. 3 ... Boiled quickly and has a slightly poor texture (control). 2. ． Boiled and grows faster than the control, and has a poor texture. 1 ... Boiled and has an extremely fast growth compared to the control, and has an extremely poor texture.

[0021]

[Table 3] Test No. 1 2 3 4 5 (Control example) (Comparative example) (Example) (Example) (Example) Type of charge water Yellow pigment (proportion based on the weight of raw materials such as wheat flour): gardenia pigment 0.1% − − − − Granular safflower pigment − 0.2% − − − rutin − 0.01% − − − potassium alum − 0.025% − − − dried safflower petals -0.3% ¹⁾ 0.3% ²⁾ 0.2% ³⁾ Ramen quality : Raw ramen color tone 3 1 5 3 5 Boiled ramen color tone 3 1 5 3 5 Smoothness 3 2 4 4 4 Elasticity 3 2 4 5 4 Boiled growth 3 2 4 5 4 Total points 15 8 22 20 22 1) Water with 37 parts of water and 0.3 parts of dried safflower and boiled for a short period of time 2) Water with 37 parts of water and 0.3 parts of dried safflower and boiled for a long time (10 minutes after boiling) 3) Water 37 0.2 parts of dried safflower was added to 1 part and boiled for a long time (10 minutes after boiling)

From the results shown in Table 3 above, Chinese noodles of Test Nos. 3 to 5 (Examples of the present invention) produced by using a liquid obtained by boiling safflower petals by boiling it with high-temperature hot water and using them as charging water. However, it is understood that both the color tone and the texture are extremely superior to the Chinese noodles of Test No. 2 (Comparative Example) produced using the granular commercially available safflower yellow pigment. Furthermore, from the results of Table 3, even if the Chinese noodles obtained in Examples of the present invention of Test Nos. 3 to 5 are compared with the Chinese noodles of Comparative Example of Test No. 1 obtained using gardenia yellow pigment. , Both the color tone and texture are excellent.

[0023]

INDUSTRIAL APPLICABILITY In the present invention, raw safflower petals or dried safflower petals are boiled with hot water at high temperature, and the boiled liquid is used as it is as a whole amount or a part of the water charged during the production of Chinese noodles. Compared with the conventional technique of producing Chinese noodles using commercially available safflower yellow element powder as yellow element, it is possible to obtain Chinese noodles having extremely excellent both color tone and texture, and the Chinese noodles according to the present invention are It has a natural and bright yellow color, is smooth, has no core hardness, and has a soft, elastic and extremely good texture. Moreover, since the Chinese noodles obtained by the present invention have a small noodle elongation,
After boiling, the good texture can be maintained over time.

Claims (3)

[Claims] 1. A method for producing Chinese noodles, characterized in that a liquid obtained by boiling safflower petals with hot water at 60 ° C. or higher is used as all or a part of the charging water added when producing Chinese noodles. 2. The liquid obtained by boiling safflower petals with hot water is a liquid obtained by using 50 to 250 parts by weight of hot water having a temperature of 60 ° C. or higher for 1 part by weight of safflower petals (dry matter conversion). Item 1. The manufacturing method according to item 1. 3. Chinese noodles produced by the method according to claim 1.