JPH08275746A - Production of saltless noodle and noodle obtained thereby - Google Patents

Abstract

PURPOSE: To obtain a tasty saltless noodle entirely harmless to the human body, capable of enjoying relieved feeling, raised in nutritive value, imparted with unique taste with slight addition of flavors of both plum vinegar and cow milk, also gold in appearance, and having its surface layer elasticity (firm texture), by kneading a dough with herb-contg. plum vinegar instead of common salt and cow milk instead of water. CONSTITUTION: A noodle dough is prepared by kneading noodle stock flour with an appropriate amount of herb-contg. plum vinegar and an appropriate amount of cow milk, and then subjected to noodle-making process by a conventional means. The herb-contg. plum vinegar is prepared by the following process: plum vinegar made by leaching a plum flesh component in vinegar is incorporated with small amounts of at least two kinds of powder selected from Nandina domestica fruit powder, bamboo grass powder and red beefsteak plant powder.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to udon, especially unsalted udon.

[0002]

2. Description of the Related Art Udon is made by adding a small amount of salt to wheat flour, kneading it with water, spreading it on noodle dough and cutting it into thin pieces. To the best of the knowledge of the inventor of the present invention, there is no udon that uses salt and water.

[0003]

DISCLOSURE OF THE INVENTION According to the present invention, salt and water are not used at all, and instead of salt and water, vinegar in which rice vinegar is leached with flesh pulp constituents of Nanten fruit, bamboo shoots Leaf powder and red shiso leaf powder are added to add a small amount of at least two kinds of medicinal herbs, ume vinegar, and milk to preserve health, nutritional value, and taste. It also provides good udon in terms of sex.

[0004]

[Means for Solving the Problems] That is, the present invention relates to a raw material powder of udon, which is ume vinegar in which rice vinegar is leached with a pulp pulp ingredient, powder of Nanten, powder of bamboo leaf, leaf of red shiso. A method for producing a salt-free udon characterized by kneading an appropriate amount of medicinal herb-containing vinegar added with a small amount of at least two kinds of powder and an appropriate amount of milk to make noodle dough, and then making noodles by a conventional method. When,
It is salt-free udon obtained by the production method.

[0005]

EXAMPLES The following raw materials are prepared to give examples of the present invention. (1) Medium strength flour 300g (2) Rice vinegar 20g (3) Ume fruit (flesh) 10g (4) Nanten fruit powder Trace (5) Bamboo leaf powder Trace (6) Red shiso leaf powder Trace amount (7) Milk 30g

First, in 300 g of sieved medium-strength flour, 20 g of rice vinegar was preliminarily dipped with 10 g of flesh of plums to leach the ingredients, and then the vinegar of Nanten, powder of bamboo leaf, and red shiso 30 g of plum vinegar with medicinal herbs made by adding each trace amount of leaf powder
Then, mix 30g of milk and knead well until the whole becomes a bunch. The time required for this is about 30 minutes.
Then, it is wrapped in a wet cloth and aged for 2-3 hours.

Next, the noodles are rolled until the noodles have a smooth texture and a thickness of about 3 mm, and are cut into pieces each having a width of about 3 mm and a length of about 25 cm to complete the noodles of the present invention. At this time, the dough temperature is preferably 26 ° C to 36 ° C.

[0008]

Industrial Applicability As described above, the salt-free udon obtained according to the present invention is associated with the occurrence of various diseases by using the completely salt-free plum vinegar without impairing the taste of conventional udon. Contributes to the improvement of salt-based diet. In addition, this ume vinegar is added to the powder of Nanten fruit, the powder of bamboo leaves, and the powder of red shiso leaves, which are said to have a strong antiseptic effect, to form ume vinegar containing herbs. Combined with this, it has extremely high preservability. Furthermore, it is possible to create a taste base (hidden taste) by the subtle aroma of plum and the aroma of each of the above herb powders. And because milk is mixed in instead of the water that has been used up until now, nutritional supplementation of proteins, fats, sugars, vitamins, etc. lacking in udon has been made, and the taste is mellow and delicious with a unique sweetness. You can get udon. Sufficient elasticity of the surface layer is also maintained, and even when unbleached, it is glossy and looks good, which also contributes to health.

Claims (2)

[Claims] 1. A small amount of at least two kinds of raw material of udon, which is rice vinegar in which ume vinegar is leached with ume vinegar, Nanten seed powder, bamboo leaf powder, and red shiso leaf powder. A method for producing salt-free udon, which comprises kneading an appropriate amount of ume vinegar containing medicinal herbs and an appropriate amount of milk to prepare noodle dough, and then making noodles by a conventional method. 2. A small amount of at least two kinds of raw material powder of udon, which is rice vinegar in which ume vinegar is infused with ume vinegar, to pick up Nanten seed powder, bamboo leaf powder, and red shiso leaf powder. An unsalted udon made by kneading an appropriate amount of ume vinegar with medicinal herbs and an appropriate amount of milk to make noodle strips, and then making noodles by a conventional method.