JPH07111875A - Food products - Google Patents

Abstract

PURPOSE:To improve conventional noodles such as UDON (wheat flour noodles), SOBA (buckwheat noodles), spaghetti or macaroni, which are fed up to people to those of unique taste. CONSTITUTION:Wheat flour and/or buckwheat flour are kneaded together with an appropriate amount of water into a viscous paste, which is combined with MOCHI (rice cake) and they are piled up and aged with heat to give the objective food product.

Description

Detailed Description of the Invention

The present invention relates to unique udon, soba, spaghetti, macaroni, ramen and mochi.

[0002] It is known that wheat flour is mixed with an appropriate amount of saline and kneaded to form a viscous dough, which is spread flat, cut into thin pieces, and then boiled into udon. . Add dashi soup to this and eat,
It has been widely known by the public since ancient times. However, the general public is apt to open it and strongly desires the appearance of a slightly changed udon, but it has not been completed yet, and the udon there is chewy and has a good texture, so it is a so-called udon restaurant with master craftsmanship. The reality is that they are searching around. In addition to this, there is a place where mochi is added to the udon and it is sold as so-called kidon udon. However, this is very troublesome because udon and mochi are separated in the dashi soup sauce, so if you eat udon, you will eat mochi next time.

The rice is steamed into alpha and kneaded,
When you swallow it, it becomes a sticky mochi or mochi. This is completely different from udon noodles and soba noodles, because it has a unique strong adhesiveness and is delicious, but there is a concern that it will stick to your teeth.

[Problems to be solved by the invention] The problem to be solved is that the udon is already popular with the general public, and the desire is for udon, soba, etc., which have a unique and unique taste. However, there is a point that this problem cannot be solved.

[Means for Solving the Problems] In the present invention, wheat flour or (and) buckwheat flour is mixed with an appropriate amount of water and kneaded to form a viscous dough, which is combined with a mochi dough, It was discovered that, when polymerized and then heat-cured, the chewy texture and umami that were completely unique to the flavors of udon and soba appeared, and this purpose was completed.

[Action] A suitable amount of salt water is added to wheat flour or / and buckwheat flour to knead to form a viscous dough, and this and mochi dough are combined, particularly when polymerized and then heat-formed, the two synergize. It shows the effect and has a texture and taste that is completely different from conventional udon, buckwheat, spaghetti and macaroni, and also has a texture and taste that is completely different from rice cake and Shinko rice cake, and it also solves the problem of sticking to teeth. The The method of combining the two is usually by plate-forming and polymerizing, or by using an extruder or the like, one of them is used as a core and the other is covered with it. You may also mix both. The heat is usually steamed or boiled. Further, depending on the case, it may be fried in oils and fats or baked. The food of the present invention may be dried, vacuum-dried, freeze-dried or the like to enhance its storability. Also,
It may be packed under aseptic conditions.

[Example 1] Wheat flour and salt solution are put into a kneading machine and kneaded well, and then spread in a strip shape with a noodle band machine and thinned with a spreading machine.
Next, the wheat sheet that has been made flat between the two rice cakes is subjected to sun-detergent and lightly pressed to polymerize. Then cut it into thin pieces. Then, this is boiled to obtain the food of the present invention. Next, when the seasoning liquid was added and eaten, the conventional udon was significantly inferior to the product of the present invention in terms of texture, waist strength, and umami.

[Effects of the Invention] The food of the present invention has a better texture and lower back strength than conventional udon, buckwheat, spaghetti and macaroni, and is extremely delicious. Also, compared to Shinko mochi and mochi, it did not stick to the teeth.

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[Procedure amendment]

[Submission date] November 15, 1993

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] Full text

[Correction method] Change

[Correction content]

[Document name] Statement

[Title of Invention] Food

[Claims]

Detailed Description of the Invention

The present invention relates to unique udon, soba, spaghetti, macaroni, ramen, mochi, etc.

[0002]

2. Description of the Related Art It is known that wheat flour is mixed with an appropriate amount of saline and kneaded to give a viscous dough, which is spread flat, cut into thin pieces, and then boiled into udon. If you add dashi soup to this, you will get along well, and it has been widely known by the public since ancient times. However, the public is easy to open, and strongly desires the appearance of a slightly changed udon, but it has not been completed yet, and the udon where there is chewy and chewy, so-called udon shop with master craftsmanship The reality is that we are looking around. In addition to this, there is a place where mochi is added to the udon and it is sold as so-called iki udon, but this is because the udon and mochi are separate in the soup stock After eating, I will eat mochi next time, so it is extremely troublesome.

The rice is steamed into alpha and kneaded,
If you swallow it, it will become a sticky mochi or mochi.
This is completely different from udon and soba, and it has its own strong adhesiveness and is delicious, but there is a concern that it will stick to your teeth.

[0004]

[0006] A problem to be solved is, for the noodles and the like, the masses are already tired, wanted noodles, the emergence of such as buckwheat with a little bit different Dokutoku a taste However, there is a point that this problem cannot be solved.

[0005]

The present invention relates to flour and
Ha (and) buckwheat flour and mochi flour by adding appropriate amount of water and kneading
For either the dough Nebajo or kneaded with a viscosity like dough by adding a suitable amount of water to flour or (and) buckwheat flour, combining this with rice cake dough, it is obtained by particularly polymerization, udon , It was discovered that the chewy texture and umami that were completely unique to the flavor of soba came out, and this purpose was completed.

[0006]

[Function] Appropriate amount of flour or (and) buckwheat flour and mochi flour
After adding salt water and kneading to make a viscous dough, heat it by processing
When it is made, especially wheat flour or (and) buckwheat flour is kneaded by adding an appropriate amount of saline to make a viscous dough, and this and mochi dough are combined, especially when polymerized and then processed and molded , Both have a synergistic effect, and have a completely different texture and taste from conventional udon, buckwheat, spaghetti, macaroni, etc. The problem is also solved. The method of combining the two is usually in the form of a plate and polymerized, or with an extruder or the like, one of the cores is used as a core and the other is covered with the core. The heat is steamed, baked, boiled, or fat and oil.
It may be fried and is optional. The product of the present invention may be dried, vacuum-dried, freeze-dried or the like to enhance the storage stability. Also,
It may be packed under aseptic conditions. The processing is Udon,
Soba, noodles, spaghetti, macaroni
However, by covering it with a filling material, it becomes a head, a gyoza, etc.
However, it is optional.

[0007]

[Example] Wheat flour and saline are put into a kneading machine and kneaded well, and then spread in a strip shape with a noodle band machine and thinned with a spreading machine. Next, a flour sheet is sandwiched between two rice cake sheets, which are lightly pressed to polymerize. Then cut it into thin pieces. Then, this is boiled to obtain the food of the present invention. Next, when the seasoning liquid was added and eaten, the conventional udon noodles were compared with the food of the present invention,
It was markedly inferior in texture, waist strength, and taste.

[0008]

EFFECTS OF THE INVENTION The food of the present invention has a good texture and firmness in the mouth and is extremely delicious as compared with conventional udon, buckwheat, spaghetti and macaroni. Also, compared to Shinko mochi and mochi, it did not stick to the teeth. Even with rice crackers, what is the conventional product?
Unlike, it was extremely delicious. ─────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] January 4, 1994

[Procedure Amendment 1]

[Document name to be amended] Statement

[Name of item to be corrected] Claim 2

[Correction method] Change

[Correction content]

[Procedure Amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0006

[Correction method] Change

[Correction content]

[0006]

[Function] When wheat flour or (and) buckwheat flour and mochi flour are mixed with an appropriate amount of saline and kneaded to form a viscous dough, which is then heat-treated, it is particularly suitable for wheat flour or (and) buckwheat flour. The salty water is mixed and kneaded to form a viscous dough, and this is combined with the mochi dough, especially when polymerized and then processed and molded and heat-formed, the two show a synergistic effect, conventional udon, soba, spaghetti , Macaroni, ramen, etc. have a completely different texture and taste, and mochi and shinko mochi have a completely different texture and taste, and the problems associated with teeth are also solved. Also, add foaming agent to wheat flour by a conventional method.
Bread that has been kneaded, processed, molded, and heat-formed, such as sand
Itchi bread, hamburger bread with any ingredients, especially,
Sauce and sauce with sauce
But the bread is a sponge, so immediately,
Water, sauce, sauce, etc. soak inside the bread
It became chewy and was not very badly eaten. Toko
However, according to the present invention, mochi
Since the sheet is covered and polymerized, mochi is more non-porous than bread
Therefore, water, sauce, sauce, etc. do not soak in and are always fresh.
Not very chewy and extremely delicious. Besides, bread and mochi
Represents a synergistic effect and becomes a unique flavor. Both
The method of combining is optional, but usually rice cake is made into a sheet.
And polymerize, or use an extruder or the like to make one of the cores and cover the other. The heat is steamed, baked, boiled, or
It may be a fat or oil and is optional. The product of the present invention may be dried, vacuum-dried, freeze-dried or the like to enhance the storage stability. Book
Invented products are optional, but udon, soba, noodles, spaghetti, macaroni, ramen, saint gerci bread,
A hamburger bread is common.

Claims (1)

[Claims] 1. A food product in which a suitable amount of water is added to wheat flour or / and buckwheat flour to knead to form a viscous dough, and this is combined with mochi dough.