JPH0928333A - Vegetable-containing noodles and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a new type noodle comprising a vegetable, a thickener and a gluten as main components, comprising the vegetable amounting to 90% of the main components, close to a natural food, capable of making a person take a large amount of a vegetable in a readily edible form. SOLUTION: The vegetable-containing noodles comprises a vegetable, a thickener (e.g. pectin or pullulan) and a gluten as main components. The vegetable amounts to 90% of the main components. The product is obtained by a method for carrying out the whole processes from an initial process for breaking the vegetable into a paste state and a final processes for sealing a product in a container in a vacuum state in an atmosphere being continuously discharged, spraying the thickener on the vegetable broken into a paste state while rotating the vegetable at a high speed and blending. Preferably the method keeps the freshness and nutritive value of the vegetable, provides a high-quality product and can uniformly mix the thickener. The gluten and the vegetable paste maybe previously thrown in the container or thrown in after mixing the thickener.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to noodles mainly composed of vegetables and a method for producing the same.

[0002]

2. Description of the Related Art Among many foods, vegetables contain vitamins, iron, fiber and other nutrients essential to the human body. Therefore, the recognition that it is extremely desirable for health to ingest vegetables as much as possible is almost the same among the modern people who are deficient in vegetable intake.

[0003]

By the way, vegetables can be eaten in their natural form and used in various dishes such as boiled and cooked.
In addition, vegetables are incorporated in various forms in the secondary food products that are processed from the ingredients. However, among such food groups, only noodles do not contain a large amount of vegetables. Traditionally, noodles have been conceived as composed mainly of wheat flour and buckwheat flour, as seen in udon, soba, etc., and the quality and taste of noodles have been improved by manufacturers and consumers on the extension line. Although it may be selected and selected, no novel and bold attempt to make noodles from materials other than wheat and buckwheat is made out of the category. Therefore, to date, there are no examples of noodles composed mainly of vegetables.

The present invention has been made in view of the above circumstances, and is mainly composed mainly of vegetables, so that a large amount of vegetables can be ingested in a form close to natural and easy to eat. It is an object to provide noodles with vegetables and a manufacturing method suitable for the noodles.

[0005]

In order to solve the above-mentioned problems, the present invention is mainly composed of vegetables, and when the vegetables are made into a paste form, a harmless addition capable of imparting shape retention is added. The product is mixed with a harmless additive that makes the texture and the like similar to conventional noodles.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION That is, the noodles with vegetables of the present invention are noodles containing vegetables, a thickening agent, and gluten as main constituent elements, and the vegetables are approximately 9 parts of the main constituent elements.
It is characterized by being blended with a relative specific gravity. Vegetables are basically fibrous, and even if they are made into a paste, they have poor tackiness and cannot maintain the shape of noodles. Therefore, it is basically impossible to make noodles only from vegetables. However, if gluten is mixed into the paste after the vegetables are made into a paste, the gluten acts as a binder to play a role of keeping the pasty vegetables in the shape of noodles. Gluten is a viscous substance that is contained in and extracted from grains such as wheat, and when administered to vegetables, it not only acts as a binder that retains the shape of noodles, but sometimes it also tastes. It also plays an important role in bringing the noodles closer to that of noodles. Moreover, the present invention contains a thickener in addition to gluten, so that the noodles can have a so-called luster,
In addition to the shape and taste of noodles described above, the texture is chewy,
The present invention is very similar to existing noodles in terms of texture such as texture.

As one of the suitable methods for producing the above-mentioned vegetable-containing noodles, at least an initial step of crushing vegetables and a final step of sealing the noodles in noodles in a container in a vacuum state, There is a manufacturing method in which all the steps from the initial step to the final step are performed in an atmosphere in which exhaust is continuously progressing. According to such a manufacturing method, since various bacteria and the like are excluded from the processing atmosphere, it is possible to maintain high quality in the manufactured noodles. Moreover, since air is not mixed in, it not only prevents the freshness of vegetables from falling after encapsulation, but many thickeners dislike air, and blocking the air impairs the function of the thickener. It can be surely prevented.

Another method suitable for producing the above-mentioned vegetable-containing noodles is a production method in which a paste-like vegetable is mixed by spraying a thickener while rotating at high speed. Gluten may be added to the vegetable in advance, or may be added after the thickener is mixed. Many thickeners have extremely fine particles, and a homogeneous mixed state cannot be expected at all in the degree of kneading performed when manufacturing general noodles, but at the same time when the thickener is mixed by spraying,
If the mixed vegetables are rotated at high speed, the thickener will be dispersed to some extent evenly immediately after mixing, which can be extremely effective in achieving a good mixed state.

[0009]

An embodiment of the present invention will be described below. The vegetable-containing noodles of this example are mainly composed of vegetables, a thickener, and gluten, and are made so that the vegetables occupy about 90% of the whole by weight. Various vegetables such as spinach, carrot, and radish can be used as vegetables. When prototyped in this example, paying attention to a series of famous products called Kyoto vegetables, such as Mibu greens, Horikawa burdock, Sukiki, Kujo green onion, Shogoin Kabura, Kamo eggplant, Manganji Shishito, Kagaya pumpkin We use those that have a unique taste that is slightly different from ordinary vegetables.

As the thickener, mannan, pectin, pullulan, curdlan (registered trademark of Takeda Pharmaceutical Co., Ltd.) and the like are used. These are basically viscous in nature, and have the action of gelling when added with sugar or acid to form a solid jelly, and use thickeners other than these that have similar actions. You can also Gluten is a mixture mainly composed of protein contained in grains, which is contained in grains,
It is obtained by washing grains with water.

Next, one manufacturing method of the present invention will be illustrated. First, the vegetables are finely shredded, for example, by using a cooking mixer or the like. Soup is separated from the shredded vegetables, and the meat and soup of the vegetables are homogeneously stirred into a paste state. Then, the above-mentioned gluten and the thickener are administered into the paste-state vegetables. The mixing ratio is such that the ratio of vegetables is approximately 9 and the ratio of additives including gluten and a thickener is 1 in terms of weight ratio. At this stage, the taste may be adjusted by appropriately adding a seasoning for seasoning to the additives. The thickener is preferably sprayed as described below. Then, this is further kneaded. Vegetables are basically fibrous, and even if they are made into a paste, they have poor tackiness and cannot maintain the shape of noodles. Therefore, it is basically impossible to make noodles using only vegetables as a dough for noodles. However, since the gluten used here has the viscous properties described above, when it is mixed with paste-form vegetables and kneaded, it acts between the juice and meat of the vegetables and acts as a binder. The whole vegetable is gradually gathered and its viscosity is increased to give the whole vegetable a shape-retaining power. When the dough is formed in this way, finally, it is shaped into noodles such as udon and soba by a method such as hand-cutting, cutting, and extrusion. At this time, the noodles are prevented from falling apart due to the action of gluten described above, and the shape of the noodles is effectively maintained for a certain period thereafter. The noodles after making the noodles may be put in a vinyl bag or the like to be vacuum-packed and put on the market as raw noodles.

The noodles with vegetables of the present invention are produced as described above, and although the noodles of the present invention are mainly composed of vegetables as described above, they maintain a proper shape as noodles. However, in addition, gluten added as a binder role is also extracted from grains such as wheat in the first place, which basically complies with that of existing noodles in terms of taste and the like, and other than the above. Thickeners such as mannan added to the noodles are also effective for imparting a firmness to the noodles.
Therefore, the noodles with vegetables of this example have a shape, taste,
The texture and texture of the noodles are very close to those of existing noodles, and even if they are used and eaten like existing udon and soba noodles, they will not feel any discomfort. Actually, when some people put it on the sauce in the form of zaru soba and tried it, it was very close to the taste and feel of normal soba, and moreover, there was a different delicious taste depending on the type of vegetables used, Furthermore, it was found that the types of vegetables are visually pleasing as they appear in the color of the whole soba. As seen in this example, the noodles of the present invention are eaten as udon, buckwheat, etc., or by using them for various dishes using noodles, and eating a large amount of vegetables in a natural or near state while enjoying a meal. Ingested in, it has the excellent effect of being able to efficiently supplement vitamins, iron, and fiber contained in vegetables to modern people who are lacking in nutrients. In addition, many children dislike vegetables but move their fingers with respect to the noodles.By using the noodles of the present example, it is possible for such children to ingest sufficient vegetables in a reasonable form. Is possible.

Among the thickeners exemplified in the above examples, curdlan can be mentioned as one of the most preferable ones. Curdlan, which is composed of microorganisms, can provide a sufficient viscosity with a small amount (for example, about 1% by weight), and thus is extremely useful for making noodles smooth. Moreover, since curdlan has the property of hardening when heated, it does not change its texture over the long term even if it is put into the market as boiled noodles. Even if it is broken, it does not spread out with hot water, and the original texture and texture of the noodles can be stably supplied.

Next, an extremely suitable method for producing the above-mentioned vegetable-containing noodles will be described. (1) A series of processes for producing the above noodles with vegetables,
That is, according to the above example, the step of crushing vegetables into a paste by mixing with a mixer, the step of adding a thickener to the vegetables, the step of adding gluten to the vegetables, and those An apparatus in which the steps of kneading to make dough for noodles, making noodles from the dough into noodles, and sealing the noodles made into noodles in a container are all continuously exhausted It is effective to carry out the process under a series of flow steps. In this way, various bacteria and the like are excluded from the processing atmosphere, and even if the vegetables are cut or shredded, the air is cut off, so the cut edge does not touch the air, and rapid deterioration of the tissue is prevented. The freshness can be surely maintained. After that, if all the processes up to vacuum packing are performed in that atmosphere, the freshness of vegetables can be confined and put on the market, for example, if noodles using seasonal vegetables are used throughout the year. You can enjoy the fresh flavor. In particular, when curdlan is used as a thickener, curdlan is a kind of microorganism, and its weight ratio is 1%.
Even if it is added in a small amount, the desired thickening effect is fully exerted, but on the other hand, it dislikes air and its function is drastically reduced when it comes into contact with air. If you step on it, the function of curd run can be fully demonstrated. It is also effective to heat and rapidly cool the vegetables before crushing them. By doing this, it is possible to eradicate the various bacteria contained in the vegetables by the sterilization work during heating, so that the nutritional value of the vegetables can be maintained for a long period of time. Of course, the present invention can be effectively applied to the case where a step other than the above is interposed. (2) In order to effectively add the thickener, it is effective to spray and mix the thickened vegetable while rotating the pasty vegetables at a high speed. In particular, when curdlan is used as a thickener, the curdlan is in the form of powder with extremely fine particles composed of microorganisms, as described above, and is homogeneous in the degree of kneading that is performed when making general noodles. Although the mixed state cannot be expected at all, if the thickener is mixed by spraying and the mixed vegetable side is rotated at a high speed, for example, about 100 times that of an ordinary mixer, the thickener will be immediately added. Since they are uniformly dispersed, a good mixed state can be easily realized.

The kinds of vegetables and thickeners, the noodle making method, and the like are not limited to the above-mentioned examples, and various modifications can be made without departing from the spirit of the present invention.

[0016]

As described above, the vegetable-containing noodles of the present invention are prepared by kneading paste-form vegetables, gluten and a thickener at a ratio of about 9: 1, and using this as a dough to make noodles. It is made by doing. Further, it is possible to use the vegetables as a main ingredient with less discomfort compared to existing noodles. Therefore, if the noodles of the present invention are used, it is possible to ingest a large amount of natural or near-vegetable vegetables in the form of buckwheat noodles, udon, etc., and the nutrients contained in vegetables lacking in modern people are completely different from conventional ones. The excellent effect of being able to supplement unconsciously in the form is exhibited. In addition, vegetables have various tastes and colors themselves, so the taste and color can be changed according to the vegetables used, and the variety can be reasonably expanded to respond to the needs of consumers and create a new finger. It is also possible to call out.

Further, as a method for producing such vegetable-containing noodles, if a method in which all the series of steps are performed in an atmosphere of exhaust gas is adopted, the freshness inherent in the vegetables can be kept by keeping away the bacteria and keeping the air out. The product can be finished with the nutritional value properly enclosed, and the quality of noodles with vegetables can be reliably improved. Furthermore, in view of the fact that the thickener is difficult to mix homogeneously with the vegetables, if a manufacturing method is adopted in which the thickener is sprayed and mixed while the vegetables are placed in a paste state and rotated at high speed, a very good dough can be obtained easily and reliably. It is possible to improve the quality of vegetable-containing noodles even more effectively.

Claims (3)

[Claims] 1. Noodles comprising vegetables, a thickener, and gluten as main constituent elements, wherein the vegetables account for about 90% of the specific gravity of the main constituent elements. noodles. 2. A method for producing vegetable-containing noodles according to claim 1, comprising at least an initial step of crushing vegetables and a final step of sealing the noodles in a container in a vacuum state. A method for producing vegetable-containing noodles, which comprises performing all steps from the initial step to the final step in an atmosphere in which exhaust is continuously progressing. 3. A method for producing vegetable-containing noodles according to claim 1, wherein the paste-like vegetable is mixed by spraying a thickener while rotating at high speed. Method.