JPH0779721A - Processed product of grain powder, processed product of beans, processed product of rice and its production - Google Patents

Abstract

PURPOSE:To obtain a processed product of grain flour useful for UDON (wheat vermicelli) having a long shelf-life and excellent nutrition without growing a mold by blending grain flour with an undiluted solution of a specific tea made of sponge cucumber. CONSTITUTION:Grain flour is kneaded with an undiluted solution of a tea of sponge cucumber made of leaves and vines and fruit of buckwheat as raw materials to give the objective processed product of grain flour. Beans or rice is immersed in the undiluted solution to give a processed product of beans or a processed product of rice.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a processed cereal flour product, a processed bean product, a processed rice product and a method for producing the same.

[0002]

BACKGROUND ART In recent years, processed cereal flour products such as udon, confectionery and bread, processed bean products such as miso, and processed rice products such as rice crackers and rice cakes have recently been used to extend the shelf life and to cause mold. In order to prevent the above, various food additives such as chemical products and pharmaceutical products are mixed, and the safety of these food additives has become a serious problem.

[0003]

DISCLOSURE OF THE INVENTION The present invention solves the above problems and uses natural ones to extend the shelf life and prevent mold from developing,
It is intended to provide processed products of beans and rice and a method for producing the same.

[0004]

[Means for Solving the Problems] In order to achieve the above-mentioned object, in the present invention, a cereal flour is kneaded or a bean or a rice is soaked with a stock solution of loofah tea made from loofah leaf vine and buckwheat nut. Then, it is characterized by processing.

[0005]

By adding the stock solution of loofah tea in this way, the shelf life of the food is extended and the generation of mold is reduced.

[0006]

EXAMPLES Examples of the present invention will be described below. First, the production of loofah tea developed by the present inventor will be described.
After the loofah leaves and vines are dried, the leaves and vines are finely chopped. Then roast in a pot. A mixture of this loofah leaf vine and buckwheat nut at a ratio of 9: 1 or 9.5: 0.5 is called loofah tea.

Using the loofah tea thus produced, the udon of the present invention is produced as follows. First,
Seasoning is added to the flour, and an appropriate amount of the undiluted liquid of loofah tea (a liquid obtained by pouring hot water into loofah tea and straining with a net) is added, and the mixture is stirred and kneaded with a mixer. Next, the kneaded wheat flour is rolled into a plate shape with a press and cut into strips. Boiled udon is boiled in hot water and dried noodles are dried.

[0008] In this way, a processed cereal flour food containing cereal flour as the main component is obtained by kneading the undiluted solution of loofah tea made from loofah leaf vine and buckwheat nut.

The results of the trial production of boiled udon are as follows. 4.5 kg of loofah tea stock solution was added to 5 kilograms of wheat flour and kneaded, and then boiled in boiling water to prepare about 400 boiled udon noodles.

Comparing this boiled udon according to the present invention with a commercially available boiled udon kneaded only with water, the shelf life is
Normally, it is said that it takes 4 days for a commercially available boiled udon kneaded with water only, but the boiled udon of the present invention using a stock solution of loofah tea has a shelf life of 15 days and is free from taste, smell and mold, and is smooth. It became a texture. It is considered that this is because leaf vines of loofah and buckwheat fruits have some bactericidal action. It was also found that the sugar contained in loofah has sweetness.

The present invention can be applied to the following processed cereal flour products in addition to those described above. That is, buckwheat can be prepared by mixing buckwheat flour in addition to wheat flour, adding a seasoning and a stock solution of loofah tea, stirring and kneading and cutting into strips.

Ramen can be prepared in the same manner. The processed cereal flour products thus produced had a long shelf life and were free from mold. In addition, bread, spaghetti, pies, cakes, cookies, and other foods using wheat flour can be similarly prepared from wheat flour prepared by adding a stock solution of loofah tea.

That is, bread and fresh confectionery are also prepared by kneading wheat flour, rice cake flour, rice flour, etc. with a stock solution of loofah tea. If it is bread, put yeast fungus (bulk mushroom) into various shapes and put it in a kiln to make bread. With the bread according to the present invention, it was possible to obtain bread whose taste did not change even when the shelf life was extended for one week or more.

Daifuku can be made by diluting a stock solution of loofah tea into wheat flour, which is the skin, and kneading it. In this way, udon, somen, dried noodles, buckwheat, ramen, bread, spaghetti,
Undiluted loofah tea can be used in the process of making pies, cakes, cookies and other cereal flour products.

Miso can be produced from soybeans soaked in the stock solution of loofah tea. That is, soybeans are put into a container, a stock solution of loofah tea is poured, and the soybeans are soaked for about 10 hours to be absorbed. For this reason, the soybean itself swells and becomes soft, and it is crushed finely, and rice koji is mixed and placed in a container.
It has a long shelf life, is delicious, and has a light taste of miso with the soy bean smell disappearing.

If azuki bean, which is an apricot, is soaked in an undiluted solution of loofah tea and then absorbed and processed, an apricot having a long shelf life can be obtained and daifuku and other fresh confectionery can be obtained. In addition,
If you buy a commercially available Anne, there is no sugar, so you can add Anne by adding a little stock solution of loofah tea and sugar and boil it.

In addition, if azuki beans are put into the aforesaid, a grain aa is formed. Since loofah has sugar,
Less sugar makes it a healthy food. It is also possible to produce rice cakes and rice crackers from rice soaked in a stock solution of loofah tea.

That is, for oyster rice cakes, offering rice cakes and other rice cakes, after glutinous rice is washed, glutinous rice is put in a container and soaked in loofah tea for 12 hours or more. Then, after swelling the glutinous rice even after absorbing the liquid, put it in a steamer and steam it, then beat it with a mortar or rice cake whisk of a machine, or knead by rotation. Kakimochi is made by cutting it into plates, cutting it into thin pieces, and drying it.

The attached mochi is soft for about 1 week and 3
No mold was found even after months.

In the manufacturing process of dried rice cake, after it is processed into a plate shape and cut appropriately, it is put in alternating rows of straw strings and hung up to hang it until it is completely dried, and then removed from the straw string to become a product. . Commercially available products are often cut into thick pieces because they crack during drying, but the kakimochi of the present invention using the undiluted solution of loofah tea does not crack even if it is extremely thin, and mold does not develop during drying. It was not recognized at all.

The porridge has a long shelf life when rice is mixed with a stock solution of loofah tea in addition to water. in this case,
Furthermore, when a small amount of refined powder of Tomuro stone (a stone that is collected in Ishikawa Prefecture, which has a composition of chlorite, amphibole, or apatite, which is a mixture of chlorite, alumina, and silica) is added and boiled, the taste becomes even better. It comes out deliciously and has the effect of lowering blood pressure.

When making pickles using rice bran, salt is added to the undiluted solution of loofah tea, boiled by heating, rice bran is mixed to make bran miso, and vegetables are soaked in the bran miso to make pickles. A mildly pickled pickled product was obtained.

[0023]

As described above, according to the present invention,
Processed cereal flour products, processed soybean products, processed rice products, etc.
Since the shelf life is long and mold-free ones are obtained, and since loofah tea contains calcium, magnesium, vitamin A and vitamin C, it has an excellent nutritional effect.

Claims (6)

[Claims] 1. A processed grain flour product, which is mainly composed of grain flour kneaded with a stock solution of loofah tea made from loofah leaf vine and buckwheat nut. 2. A method for producing a processed cereal flour product, which comprises a step of kneading the cereal flour with an undiluted solution of loofah tea made from loofah leaf vine and buckwheat nut. 3. A processed legume product comprising, as a main component, legumes dipped in an undiluted solution of loofah tea made from loofah leaf vine and buckwheat nut. 4. A method for producing a processed legume product, which comprises a step of immersing beans in an undiluted solution of loofah tea made from loofah leaf vine and buckwheat nut. 5. A processed rice product comprising, as a main component, rice soaked with a stock solution of loofah tea made from loofah leaf vine and buckwheat nut. 6. A method for producing a processed rice product, comprising the step of immersing rice with a stock solution of loofah tea made from loofah leaf vine and buckwheat nut as raw materials.