JPH09187240A - Millet-containing noodle and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain millet-containing noodles, which abundantly contain a high- quality protein, vitamins B1 and B2 , iron, etc., and are efficacious for recovery from fatigue and against diabetes, atopic dermatitis, etc., and useful for health foods by mixing millet powder, wheat flour, etc., with water, producing dough for noodle, and forming the dough into noodles. SOLUTION: This method for producing millet-containing noodles comprises mixing, for example, 15 pts.wt. of millet powder, 125 pts.wt. of wheat flour, 31.25 pts.wt. of water, 1.25 pts.wt. of common salt, and 0.02 pts.wt. of Cape jasmine pigment, producing dough from the mixture, and allowing the dough to stand at room temperature for 60-90min to mature it, and then forming the dough into noodles.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to milled noodles and a method for producing milled noodles.

[0002]

BACKGROUND OF THE INVENTION Millet is a good protein, vitamin B ₁ , B ₂ ,
It is rich in iron and is effective for recovery from fatigue, diabetes, atopic dermatitis, etc. It is a very useful health food. However, in recent years, the habit of eating millet has disappeared.

On the other hand, noodles that have been eaten in Japan for a long time include udon and soba. However, it is not customary to eat noodles such as udon noodles by mixing with millet, and when millet is added to udon noodles, so-called jointing becomes worse and the color of udon noodles becomes worse.

[0004]

SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned problems of the prior art, and can mix millet, which is a health food, into noodles, and can solve problems of tie and color. Another object of the present invention is to provide a method for producing milled noodles.

[0005]

[Means for Solving the Problems] The invention of claim 1 is millet-containing noodles formed by mixing millet powder with at least wheat flour and water to form noodles.

[0006] The invention of claim 2 is the millet noodles characterized in that in claim 1, colored with gardenia dye.

According to a third aspect of the present invention, milled noodles comprising a dough producing step of making dough by mixing at least wheat flour and water with millet powder and a noodle forming step of making the dough made in the dough producing step into noodles. Is a manufacturing method.

According to a fourth aspect of the present invention, in the method for producing millet noodles according to the third aspect, there is a dough aging step in which the dough is allowed to stand at room temperature for 60 to 90 minutes after completion of the dough manufacturing step. Is.

[0009]

Embodiments of the present invention will be described.
The method for producing milled udon will be described. The blending ratio of milled udon is 125 parts by weight of wheat flour, 15 parts by weight of millet powder, 31.25 parts by weight of water, 1.25 parts by weight of salt, and 0.02 part by weight of gardenia pigment.

Here, millet powder refers to ground millet milled until it becomes powdery. As the gardenia dye, for example, gardenia color 400PS (manufactured by Glico Nutrition Food Co., Ltd.) is used. Gardenia has the effects of promoting bile secretion, sedation, and lowering blood pressure. Therefore, the use of gardenia dye can be expected to have a medicinal effect. The amount of millet powder can be appropriately changed within the range of 15 to 20 parts by weight.

In the dough manufacturing process, the above materials are put into a mixer, mixed and kneaded to make dough. When the dough manufacturing process is completed, the process proceeds to the dough aging process. In the dough aging process, the dough is kept at room temperature, that is, 15 ° C to 20 ° C.
Let stand for 60 to 90 minutes. The aging time is usually 30 to 40 minutes, but leaving it for 60 to 90 minutes promotes the binding of gluten and improves the binding. This makes it possible to easily form noodles even with a dough containing millet powder that inhibits the binding of udon noodles.

When the dough aging step is completed, the noodle forming step is started. In the noodle forming step, first, a dough is rolled into a band shape by a roller, and the band-shaped dough is cut into thin noodles having a thickness of 10 to 17 by a cutter having a cutting blade to make udon noodles. Next, this udon is dried with hot air using a hot air drier to make dry noodles, then cut into lengths of about 24 cm, weighed and divided into predetermined weights for packaging. By making dry noodles in this way, long-term storage becomes possible. Since the gardenia dye is used, even when it is made into dry noodles, it has a light yellow color and is very aesthetically pleasing.

By changing the thickness of the noodles, not only udon but also kishimen can be produced. For example, the thickness is 8 to 10 for squeezed, 17 to 24 for Hiyamugi, and 20 to 70 for Somen. When buckwheat is produced, buckwheat flour is added to the udon noodles obtained by removing the gardenia pigment, based on about 3% of wheat flour.
Other manufacturing processes are the same as those for udon, except that the thickness of the noodles is reduced. In addition, it is also possible to produce millet-containing pasta using a material obtained by adding millet powder to durum wheat.

Although the embodiment of the present invention has been described in detail above, the specific configuration is not limited to this embodiment, and even if there are changes within the scope not departing from the gist of the present invention, the present invention is not limited. Included in the invention. For example, it is possible to prepare a composition without the gardenia dye. It is also possible to add gluten to increase the binding strength of the dough.

[0015]

As described above, according to the present invention, it is possible to mix millet, which is a health food, with noodles and to solve the problems of tie and color.

Claims (4)

[Claims] 1. Milled noodles formed by mixing millet powder with at least wheat flour and water to form noodles. 2. The millet noodles according to claim 1, which are colored with a gardenia dye. 3. A method for producing milled noodles comprising a dough producing step of producing a dough by mixing at least wheat flour and water with millet powder, and a noodle forming step of making the dough produced in the dough producing step into noodles. . 4. The method according to claim 3, after finishing the dough manufacturing process,
A method for producing milled noodles, comprising a dough aging step of allowing the dough to stand at room temperature for 60 to 90 minutes.