JPH0728684B2 - Noodles with pumpkin - Google Patents
Noodles with pumpkinInfo
- Publication number
- JPH0728684B2 JPH0728684B2 JP2334976A JP33497690A JPH0728684B2 JP H0728684 B2 JPH0728684 B2 JP H0728684B2 JP 2334976 A JP2334976 A JP 2334976A JP 33497690 A JP33497690 A JP 33497690A JP H0728684 B2 JPH0728684 B2 JP H0728684B2
- Authority
- JP
- Japan
- Prior art keywords
- pumpkin
- noodles
- weight
- parts
- powder
- 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.)
- Expired - Lifetime
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ この発明は、かぼちゃ成分を含有する麺に関するもので
ある。TECHNICAL FIELD The present invention relates to noodles containing a pumpkin component.
［従来の技術］ 従来の麺としては、例えばうどんやそばなどに種々の着
色成分を配合することが行なわれている。[Prior Art] As conventional noodles, for example, udon and soba are mixed with various coloring components.
またうどんやそばなどの麺には、肉類のみならず野菜な
ども具として添加されている。例えば山梨県地方の麺類
からなる食品としてほうとうがあるが、このほうとうに
は具として肉類のほかにかぼちゃその他の野菜類も添加
されている。In addition to noodles, vegetables such as udon and soba are added as ingredients. For example, there is hoto as a food consisting of noodles in the Yamanashi region, and pumpkin and other vegetables are added to this hoto in addition to meat.
［発明が解決しようとする問題点］ しかしながら上記従来例においては、かぼちゃ成分を含
有してなる麺はどこにも存しない。これは、パンプキン
パウダーを原料小麦粉に配合すると、かぼちゃ成分が短
期間に緑がかった色合いに変色してしまって、見た目が
非常に悪くなるという欠点があったからである。[Problems to be Solved by the Invention] However, in the above-mentioned conventional examples, there is no noodle containing a pumpkin component. This is because when pumpkin powder is blended with the raw material wheat flour, the pumpkin component is discolored to have a greenish tint in a short period of time, resulting in a very bad appearance.
また、例えば製麺後のほうとうにコーンスターチなどを
打ち粉をして麺線がくっつかないように振り掛けるが、
見た目が非常に悪く、カビが生えたように見えてしま
う。Also, for example, sprinkle cornstarch etc. on the noodles after noodle making and sprinkle them so that the noodle strings do not stick,
It looks very bad and looks like moldy.
［問題点を解決するための手段］ この発明は以上の欠点を解消し、かぼちゃ成分の色合い
が長期間にわたって変色することのないかぼちゃ入りの
麺を提供するためになされたものである。[Means for Solving Problems] The present invention has been made to solve the above-mentioned drawbacks and to provide noodles with pumpkin in which the color of the pumpkin component does not change over a long period of time.
すなわちこの発明のかぼちゃ入りの麺は、原料小麦粉10
0重量部に対し、パンプキンパウダー２重量部以上、く
ちなし系色素0.06重量部以上を配合したことをも特徴と
している。That is, the noodles with pumpkin of the present invention, the raw material flour 10
It is also characterized in that 2 parts by weight or more of pumpkin powder and 0.06 parts by weight or more of a tinless pigment are mixed with 0 parts by weight.
またこの発明の麺は、原料小麦粉100重量部に対し、パ
ンプキンパウダー２重量部以上とくちなし系色素0.06重
量部以上とを配合してなるかぼちゃ入りの麺を製麺した
のち、パンプキンパウダーを配合した打ち粉を麺線に施
したことを特徴とするものである。In addition, the noodles of the present invention are prepared by mixing pumpkin powder in an amount of 2 parts by weight or more and a lacquerless pigment of 0.06 parts by weight or more with 100 parts by weight of raw wheat flour, and then adding pumpkin powder to the noodles. It is characterized in that noodle powder is applied to the noodles.
上記パンプキンパウダーの配合量は、原料小麦粉100重
量部に対して２重量部以下の場合にはほとんどパンプキ
ンパウダーが配合されていることが判然としない。また
10重量部以上の場合には麺としての食感が大幅に低下し
てしまう。くちなし系色素が0.06重量部以下の場合には
パンプキンパウダーの変色を防止する作用がほとんどな
くなり、１重量部以上の場合には食感が低下する上にか
ぼちゃの風味もなくなってしまう。When the amount of the pumpkin powder to be blended is 2 parts by weight or less with respect to 100 parts by weight of the raw material wheat flour, it is not clear that the pumpkin powder is mostly blended. Also
When it is 10 parts by weight or more, the texture of noodles is significantly deteriorated. If the tinsel-free pigment is 0.06 parts by weight or less, the effect of preventing the discoloration of the pumpkin powder is almost absent, and if it is 1 part by weight or more, the texture is deteriorated and the pumpkin flavor is lost.
なおプロピレングリコール（もしくはアルコール製剤か
乳化アルコール製剤）を保存ないし保湿のために使用し
たり、植物性蛋白をパンプキンパウダーと併用して植物
繊維を麺体にくまなく行き渡らせることにより、PHを低
下させたり、つなぎの改善を図ったり、自然植物繊維の
添加の目的を達成することができる。In addition, PH is lowered by using propylene glycol (or alcohol preparation or emulsified alcohol preparation) for storage or moisturizing, or by using vegetable protein in combination with pumpkin powder to spread plant fiber all over noodles. It is possible to achieve the purpose of addition of natural plant fiber, improvement of splicing, and the like.
適当な配合例を下記に示す。Examples of suitable formulations are shown below.
小麦粉 25kg 100 ％ くちなし系色素 15〜30g 0.06％以上 パンプキンパウダー 500 g以上 2.0％ 以上 ◎植物性たん白 250 g位 1.0 ％位 （高活性小麦蛋白） 食塩 500 g位 2.0 ％位 ※プロピレングリコール（P.G.） 500 g 2.0 ％以下 ※アルコール製剤 500 g 2.0 ％位 乳化アルコール製剤 750 g 約 3.0 ％位 加水量 7250 g位 約29.0 ％位 （ボーメ 約12゜） ◎植物性たん白はPHを低下させるためのみならず、つな
ぎ目的、また自然植物繊維の添加のために使用する。パ
ンプキンパウダーと併用することにより、植物繊維を麺
体にくまなく行き渡らせることができる。Wheat flour 25kg 100% Whisker-free pigment 15-30g 0.06% or more Pumpkin powder 500g or more 2.0% or more ◎ Vegetable protein 250g 1.0% (highly active wheat protein) salt 500g 2.0% ※ propylene glycol (PG ) 500 g 2.0% or less * Alcohol preparation 500 g 2.0% rank Emulsified alcohol preparation 750 g Approx. 3.0% rank Water content 7250 g Approx. 29.0% rank (Baume approx. 12 °) ◎ Vegetable protein is only for reducing PH. However, it is used for splicing purposes and addition of natural vegetable fiber. When used in combination with pumpkin powder, the vegetable fiber can be spread all over the noodle body.
※アルコール製剤とプロピレングリコールは保存性およ
び保湿性改良のためにどちらかを選択的に使用する。* Alcohol preparation and propylene glycol are selectively used to improve storage stability and moisture retention.
なお原料小麦粉として澱粉入り（約５％）の小麦粉を使
用すれば、パンプキンパウダーと相まって従来にない食
感、例えばのど越しが良く、冷やして食べると今まで以
上に麺に張りがでる。また茹で時間を20％程度早めるこ
とができる。If starch-containing (about 5%) wheat flour is used as the raw wheat flour, it has a texture that is unprecedented in combination with pumpkin powder, for example, it has a good throat, and when it is chilled and eaten, the noodles become even stronger. You can also boil it about 20% faster.
［作用］ この発明はパンプキンパウダーを配合してかぼちゃの風
味で食感が向上した上、かぼちゃ成分が長期間にわたっ
て緑がかった色合いに変色することがない。したがっ
て、商品価値の非常に高いかぼちゃ入りの麺を提供する
ことができる。[Operation] In this invention, pumpkin powder is blended to improve the texture due to the flavor of pumpkin, and the pumpkin component does not discolor to a greenish tint for a long period of time. Therefore, it is possible to provide noodles with pumpkin having a very high commercial value.
以下この発明のかぼちゃ入りの麺の一実施例を詳細に説
明する。One embodiment of noodles with pumpkin according to the present invention will be described in detail below.
［実施例１］ 澱粉入り小麦粉（商品名「月祭」日清製粉株式会社製
澱粉５％）25kg、パンプキンパウダー1kg、植物性たん
白（高活性小麦蛋白）250gを粉体混合した上、水7kg
（ボーメ約12゜）にくちなし系色素（くちなしの果実の
粉末）20g、プロピレングリコール（もしくはアルコー
ル製剤か乳化アルコール製剤）500g、食塩500gを溶解し
て加え、よく混練して常法により製麺した。麺線はきし
めん様に切り出した。[Example 1] Wheat flour with starch (trade name "Moon Festival" manufactured by Nisshin Seifun Co., Ltd.
Starch 5%) 25kg, pumpkin powder 1kg, vegetable protein (highly active wheat protein) 250g, powder mixed, water 7kg
(Baume approx. 12 °) 20g of tincture-based pigment (powder of tincture-free fruit), 500g of propylene glycol (or alcohol preparation or emulsified alcohol preparation), and 500g of salt were dissolved and added, and well kneaded to make noodles by a conventional method. . Noodle strips were cut out like kishimen.
比較のためにくちなし系色素を省略したほかは上記実施
例と同様にして得たもの（比較例）を用い、食感と色合
いの変化をそれぞれ比較した（表−１参照）。For the purpose of comparison, the change in texture and color tone was compared using the one obtained in the same manner as the above-mentioned example (Comparative Example) except that the tinsel-free dye was omitted (see Table 1).
［実施例２］ 澱粉入り小麦粉（商品名「月祭」日清製粉株式会社製
澱粉５％）25kg、パンプキンパウダー1kg、植物性たん
白（高活性小麦蛋白）250gを粉体混合した上、水7kg
（ボーメ約12゜）にくちなし系色素（くちなしの果実の
粉末）15g、プロピレングリコール（もしくはアルコー
ル製剤か乳化アルコール製剤）450g、食塩450gを溶解し
て加え、よく混練して常法により製麺した。麺線はきし
めん様に切り出した。 [Example 2] Wheat flour with starch (trade name "Moon Festival" manufactured by Nisshin Seifun Co., Ltd.
Starch 5%) 25kg, pumpkin powder 1kg, vegetable protein (highly active wheat protein) 250g, powder mixed, water 7kg
(Baume approx. 12 °) 15g of lacquer pigment (the powder of lacquerless fruit), 450g of propylene glycol (or alcohol preparation or emulsified alcohol preparation) and 450g of salt were dissolved and added, and well kneaded to make noodles by a conventional method. . Noodle strips were cut out like kishimen.
次いで、上記麺線にパンプキンパウダーを配合した小麦
粉やコーンスターチなどの打ち粉を振り掛けた上、ほう
とうとして熱湯で茹であげた。得られたほうとうは、か
ぼちゃの風味が実施例１よりもはるかに出る上、かぼち
ゃの色彩が強調されて商品価値の大幅に向上したかぼち
ゃ入りの麺が得られた。Next, the noodle strings were sprinkled with flour such as wheat flour mixed with pumpkin powder or cornstarch, and then boiled in boiling water as a hot pepper. The obtained hoto had a pumpkin flavor much more than that of Example 1, and the pumpkin color was emphasized to obtain pumpkin-containing noodles having a significantly improved commercial value.
［発明の効果］ この発明に係るかぼちゃ入りの麺は、パンプキンパウダ
ーを配合してかぼちゃの風味で食感が向上した上、かぼ
ちゃ成分が長期間にわたって緑がかった色合いに変色す
ることがなく、したがって商品価値の非常に高いかぼち
ゃ入りの麺を提供することができる。[Effects of the Invention] The pumpkin-containing noodles according to the present invention have pumpkin powder blended to improve the texture due to the flavor of the pumpkin, and the pumpkin component does not discolor to a greenish tint over a long period of time. It is possible to provide pumpkin-containing noodles with a very high commercial value.
また麺線にパンプキンパウダーを配合した小麦粉やコー
ンスターチなどの打ち粉を振り掛けたので、かぼちゃの
風味が良好に出る上、かぼちゃの色彩が強調されて商品
価値が大幅に向上したかぼちゃ入りの麺が得られる。In addition, since the noodle strings were sprinkled with flour mixed with pumpkin powder or cornstarch, the pumpkin flavor was excellent, and the pumpkin color was emphasized, resulting in a pumpkin-rich noodle product. To be
この発明のかぼちゃ入りの麺は、上記ほうとうに使用す
る麺としてのみならず、うどんやそうめんその他の着色
麺として好適に利用することができる。The pumpkin-containing noodles of the present invention can be suitably used not only as noodles used for the above-mentioned hot potato but also as colored noodles such as udon, somen and the like.
Claims (2)
パウダー２重量部以上とくちなし系色素0.06重量部以上
とを配合してなるかぼちゃ入りの麺。1. Pumpkin-containing noodles prepared by blending 100 parts by weight of raw wheat flour with 2 parts by weight or more of pumpkin powder and 0.06 parts by weight or more of a lacquerless pigment.
パウダー２重量部以上とくちなし系色素0.06重量部以上
とを配合してなるかぼちゃ入りの麺を製麺したのち、パ
ンプキンパウダーを配合した打ち粉を麺線に施したこと
を特徴とする麺。2. Noodles containing pumpkin prepared by blending 100 parts by weight of raw wheat flour with 2 parts by weight or more of pumpkin powder and 0.06 parts by weight or more of lacquerless pigment, and then dusting with pumpkin powder. Noodles characterized by being applied to noodle strings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2334976A JPH0728684B2 (en) | 1990-11-29 | 1990-11-29 | Noodles with pumpkin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2334976A JPH0728684B2 (en) | 1990-11-29 | 1990-11-29 | Noodles with pumpkin |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH04349864A JPH04349864A (en) | 1992-12-04 |
| JPH0728684B2 true JPH0728684B2 (en) | 1995-04-05 |
Family
ID=18283331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2334976A Expired - Lifetime JPH0728684B2 (en) | 1990-11-29 | 1990-11-29 | Noodles with pumpkin |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0728684B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07313078A (en) * | 1994-05-17 | 1995-12-05 | Korai Shokuhin:Kk | Preparation of rice boiled with pumpkin |
| JP7319625B2 (en) * | 2019-03-22 | 2023-08-02 | 日清食品ホールディングス株式会社 | Colored dusting powder for raw Chinese noodles and method for producing the same |
| JP7315348B2 (en) * | 2019-03-22 | 2023-07-26 | 日清食品ホールディングス株式会社 | Colored dusting powder and its manufacturing method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6152255A (en) * | 1984-08-20 | 1986-03-14 | Sarada Meron:Kk | Production of noodle food to provide change of indeterminate form, noodle food using it, and unusual chinese noodle using well-known production method |
-
1990
- 1990-11-29 JP JP2334976A patent/JPH0728684B2/en not_active Expired - Lifetime
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6152255A (en) * | 1984-08-20 | 1986-03-14 | Sarada Meron:Kk | Production of noodle food to provide change of indeterminate form, noodle food using it, and unusual chinese noodle using well-known production method |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH04349864A (en) | 1992-12-04 |
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