JPH07313084A - Preparation of noodle containing purple taro and purple yam containing anthocyanin pigment and prepared noodle - Google Patents

Abstract

PURPOSE:To produce a noodle having bright purple color and the consistency, taste and flavor of purple taro by using purple taro and purple yam containing anthocyanin pigment as a coloring component and wheat flour as raw materials, adding fruit juice and water to the material, forming the mixture and cutting the product. CONSTITUTION:Kneading water is prepared by mixing purple taro containing anthocyanin pigment, saline water, lemon juice and water by a juicer, etc., for 30-60sec. A purple yam containing anthocyanin pigment is added to the kneading water and mixed for 30sec to obtain kneading water containing purple taro and purple yam. The Water is poured into a mixer together with wheat flour, mixed for 10-15min, compounded thrice, left standing for 30min, rolled four times and cut to a thickness of about #8 to #20. The cut noodles are boiled for about 1 min and 50sec to 2min, drained and smeared with salad oil under cooling to obtain the objective noodle containing purple taro and purple yam and having bright purple color and the consistency, taste and flavor of purple taro.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and a product for producing noodles containing purple sweet potato, which are produced by using purple sweet potatoes and yam sweet potatoes containing anthocyan dye as raw materials for noodles.

[0002]

2. Description of the Related Art Heretofore, purple sweet potatoes and yam sweet potatoes containing anthocyanin pigments have been mainly used as steamed sweet potatoes, baked sweet potatoes, etc. as sweet bean paste and purple coloring materials. on the other hand,
In general noodle production using flour and brackish water, flour and brackish water were used, and purple sweet potato, purple yam, etc. were not used.

[0003]

[Problems to be Solved by the Invention] Purple sweet potato and purple sweet potato containing anthocyanin pigment are mainly used as a raw material for confectionery, but the amount thereof is not so large and the consumption thereof is expanded from the viewpoint of forming a production area. Is a big challenge. Therefore,
Purple sweet potato and purple yam are considered as noodle ingredients, but there is a drawback that the purple pigment changes from blue to colorless simply by adding purple sweet potato or purple yam to the conventional mixture of wheat flour and brine. It was The present invention solves the above drawbacks, uses purple yam and purple yam containing anthocyanin pigments as a raw material for noodles, and provides noodles in which the purple color of the anthocyanin pigment is colored as it is, and its field of use It will expand.

[0004]

Means for Solving the Problems The present invention comprises, as a main component, purple potato or purple yam containing anthocyanin pigment, which is a pigment component of purple potato, and wheat flour, to which fruit juice and water are mixed and molded,
Manufacture by cutting. In the molding stage, several times of compounding and several times of rolling are repeated, and after cutting the noodles, it can be used as "raw noodles" as it is, or can be made into "boiled noodles" through a process with hot water, or through a steaming process. It is used as "steamed noodles". Purple sweet potato and purple sweet potato contain anthocyanin pigment, and this anthocyanin pigment is a glycoside and when hydrolyzed,
Decomposes into glucose, rhamnose, galactose, anthocyanidins, etc. For purple sweet potatoes, Miyano No. 36 variety is good,
Types of purple yam include "Akamaru,""Tanaka," and "red potato." The anthocyan pigment contained in purple yam and purple yam has a color change from blue to colorless in brine. Therefore, it is not easy to manufacture noodles using purple sweet potato as noodles while leaving purple color. Therefore, according to the present invention, noodles in which the purple pigment of purple sweet potato is left as it is can be produced by using fruit juice without using brine. In addition, purple yam has no stickiness, but purple yam has stickiness like rice cake, and noodles are strained, and sweetness due to the decomposed sugar of purple sweet potato is also often seen.

[0005]

[Function] Since purple sweet potato and yam purple sweet potato are mixed, the noodles are stronger than the noodles made of only wheat flour, and the color of the noodles makes the purple color vivid. Fruit juices such as lemons work to keep purple and purple yam pigments purple.

[0006]

EXAMPLES Examples of the present invention will be described below. 1st process Purple sweet potato containing anthocyanin dye (Miyano 36
No.), salt water, lemon juice, and water with a juicer 30-6
Mix for 0 seconds to make water. Second step Add purple yam (red circle) containing anthocyanin pigment to the water prepared in the first step and mix for 30 seconds to prepare purple potato and water containing purple yam. Third step Wheat flour is put in a mixer, the water prepared in the second step is added and mixed for 10 to 15 minutes. Fourth Step: After 3 times of compounding, 30 minutes of rolling, and 4 times of rolling, cutting is performed to about # 8 to # 20. Fifth step The cut noodles are boiled in hot water for about 1 minute 50 seconds to 2 minutes, then drained and then sprinkled with salad water while cooling to obtain the final product. Because lemon juice is added in the process of making the product, the purple color of purple sweet potato floats brightly as a noodle color, and it is strong and has a good flavor. In addition to the raw noodles, the manufactured noodles can be used as boiled noodles or steamed noodles used as yakisoba.

[0006]

[Effects of the Invention] When purple yams and purple yam noodles containing anthocyanin pigments are used in kake soba or yakisoba, a vivid purple color and the strength, flavor and aroma of purple potato can be enjoyed. In addition, it can play a major role in forming the production areas of purple sweet potato and purple yam.

Claims (2)

[Claims] 1. A method for producing noodles containing purple sweet potato, which comprises purple potato containing anthocyanin pigment, which is a pigment component of purple sweet potato, and purple yam and wheat flour as main components. 2. A noodle with purple sweet potato produced by the production method according to claim 1.