JPH08131104A - Citron-flavored noodle - Google Patents

Abstract

PURPOSE: To obtain a citron-flavored noodle holding citron flavor without losing the citron flavor, even when heated. CONSTITUTION: A citron oil extracted from the leaves and rinds of citron is kneaded with wheat flour (middle strong flour) or its mixture with buckwheat flour, water, salt, and food additives containing a preservative, a stabilizer and a coloring agent, and subsequently processed into noodles or buckwheat- containing noodles. Thereby, the noodles or buckwheat-containing noodles having a stable citron flavor can be appreciated, and a season feeling of autumn which is a season for harvesting the citron can be enjoyed at anytime. Since the citron flavor can be held even under heating, the citron-flavored noodles are suitable as a food material for pot-boiled foods.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a yuzu-flavored noodle.

[0002]

2. Description of the Related Art In order to add a yuzu flavor to udon noodles, yuzu fruits are chopped, crushed and kneaded with flour to form udon noodles.

Also, the juice of the citron fruit is extracted and kneaded with wheat flour to form udon noodles.

Further, the extract concentrated from the yuzu juice is kneaded with wheat flour to form udon noodles.

There is also dried noodles of the above udon noodles.

[0006]

[Problems to be Solved by the Invention] When yuzu fruit is powdered and kneaded with wheat flour, the bitterness contained in the yuzu fruit remains in the udon noodles, and when the udon noodles are boiled in boiling water, the scent peculiar to the yuzu fruits Although it smells around, the aroma completely disappears very early after heating, and when eating, the sourness peculiar to citron fruit also disappears.

Similarly, when kneading the yuzu juice to wheat flour and kneading an extract having a yuzu flavor to the wheat flour, the flavor is completely lost by heating.

When dried noodles are used, the aroma has already disappeared and does not smell when eaten.

It is an object of the present invention to provide a udon noodle or a noodle noodle of udon soba noodle, which has a scent that is peculiar to yuzu fruit and has a yuzu flavor that does not lose its aroma and sourness when heated.

[0010]

[Means for Solving the Problems] Yuzu leaves, yuzu oil extracted by heating the pericarp, and a trace amount of food additives containing flavors are kneaded with flour together with water and salt to make noodles for udon noodles. To obtain yuzu flavored noodles, and also mix buckwheat flour with flour, the yuzu oil, the food additive, water,
It is kneaded with salt and made into a noodle with udon soba noodles to obtain yuzu-flavored noodles. It is made with roses (by a udon noodle making machine) or hand-made (handmade sanuki) to make udon noodles or udon soba noodles. Make noodles.

[0011]

[Function] When kneaded to be as hard as the earlobe of a person and colored in yellow, especially when boiled, a noodle or udon buckwheat noodle with a scent peculiar to yuzu is obtained.

[0012]

[Examples] 10 kg of wheat flour (medium strength flour), 5 cc to 30 cc of yuzu oil obtained by heating and extracting yuzu leaves and pericarp, and 4400 c of water
c, salt 440 g, and 100 cc of a food additive containing trace amounts of preservatives, stabilizers, and colorants are kneaded to a hardness of a human earlobe to make noodles into udon noodles by hand. You can freely mold thin and thick ones.

In 100 cc of the food additive, 3% by weight of a mixture of propylene glycol, ethanol and glycerine as a preservative and 2% by weight of a mixture of citric acid (crystal), arabic gum and pectin as a stabilizer. , The colorant is a mixture of safflower yellow pigment, gardenia blue pigment, and β-carotene 0.0
It contains 7% by weight.

When making udon noodles using a noodle making machine (so-called bulking) wheat flour (medium flour) 10K
Yuzu oil 20c extracted by heating citron leaves and pericarp to g
c, 3500 cc of water, 350 g of salt and a trace amount of preservative,
100 cc of a food additive containing a stabilizer and a colorant was kneaded to make udon noodles.

The composition of the food additive is the same as in the above-mentioned embodiment.

Wheat flour (medium-strength flour) and buckwheat flour were mixed at a ratio of 40 parts to 60 parts, and 10 kg of a combined powder was kneaded with yuzu oil, water, salt and food additives under the same conditions as in the above example, and then udon The soba noodles were hand-made.

[0017]

[Effect of the Invention] When the udon noodles according to the present invention, or the combined noodles of udon noodles and buckwheat noodles are boiled and eaten, the aroma and sourness peculiar to yuzu do not disappear by heating and are stable and peculiar to yuzu You can enjoy the flavor.

Further, since the extracted yuzu oil is used, the seasonal feeling of autumn can be obtained at any time, and the yuzu flavor does not disappear even when heated, and thus it is suitable as a food material for hot pot.

Claims (2)

[Claims] 1. Yuzu leaves, 0.5 cc to 3.0 cc of yuzu oil extracted by heating the skin, 200 cc to 600 cc of water, 20 g to 60 g of salt, and food additive 6
Yuzu-flavored noodles made by kneading cc to 10 cc with 1 kg of wheat flour and making noodles into udon noodles. 2. Wheat flour and buckwheat flour are used instead of the flour.
1 kg of the mixed powder mixed at a ratio of 90 parts to 90 parts to 10 parts was extracted from a citron leaf by heating the citron leaf, 0.5 cc to 3.0 cc of water, 200 cc to 600 cc of water, and 20 g to 60 g of salt. And food additive 6c
Yuzu-flavored noodles made by kneading with c to 10 cc and making noodles with udon soba noodles.