JPH0695901B2 - Ginnan powder-containing noodle manufacturing method - Google Patents

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodles by adding a powder of Ginnan fruit (hereinafter simply referred to as "Ginnan") to a raw material powder of noodles such as somen, udon noodles and buckwheat noodles.

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 flour such as wheat flour and buckwheat flour, and the mixture is kneaded by adding water to obtain 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.

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 of Chinese herbs and the like to the raw material powder of noodles in order to enhance the condimental effect, but these have a unique odor and taste and are not suitable for noodles to be eaten. .

[Means for Solving the Problems] The present invention focuses on the unique flavor and color and the high nutritional value of ginkgo nuts. As a result of our thoughtful research, we have succeeded in producing noodles with ginkgo powder.

[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 ginko powder with the raw material powder of noodles.

[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 using it, and the amount to be mixed is appropriate to be 2 to 5% with respect to the noodle raw material powder, and 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 put 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, its flavor and color did not deteriorate, and it also had a lot of flavor and was not much different from the noodle immediately after being boiled.

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)

[Claims] 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.