JPH0970271A - Healthy noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a healthy noodle composed mainly of unpolished rice, tangle and KONJAK (paste made from the starch of devil's tongue), having high nutritive value and eatable by a simple cooking. SOLUTION: Pulverized unpolished rice flour and tangle powder are added to deacetylated KONJAK before gelling, noodles are prepared from the mixture by conventional method and the produced noodles are dried or heated to obtain noodles composed mainly of unpolished rice, tangle and KONJAK and having high stiffness and nutritive value.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a highly nutritious noodle mainly composed of brown rice, kelp and konjac, and a method for producing the noodle.

[0002]

2. Description of the Related Art Brown rice is known to have a higher nutritional value because it contains more dietary fiber and vitamins than white rice. Kelp is also a food useful for health that contains a large amount of minerals such as dietary fiber. Konjac is a traditional Japanese food that has a history of more than 1500 years, has been popular with the common people, and has recently been reviewed as a health food. However, brown rice has a hard texture when cooked with ordinary rice and is generally not preferred. In addition, as for the kelp, the foods to be cooked are limited, and it is the current situation that the kelp does not constantly appear on the table. The fact is that konjac is also used only in very limited dishes such as oden and boiled rice.

[0003]

DISCLOSURE OF THE INVENTION The present invention provides a technique capable of making brown rice, kelp and konjac into noodles and eating them. As a result, brown rice, kelp and konjac, which are useful for health, can be steadily eaten with simple cooking.

[0004]

Means for Solving the Problems The present invention relates to making brown rice, kelp and konnyaku noodles, as a result of various studies on binding at the time of making noodles, making a stable noodle body, such as konjac paste and lime. After adding an equivalent amount of the konjac to the gelling of konjac and mixing it, let it stand for a specified time to proceed with deacetylation, and mix brown rice powdered with powdered kelp before gelling to make noodles, and make noodles. It was found that post-drying or heating is effective. In the first place, the gelation of konjac is to make an irreversible gel by heating because the hydrophilic acetyl group in glucomannan, which is the main component of konjac flour, becomes acetic acid by the reaction with alkali and is removed. Therefore, if mixed with brown rice and powdered kelp after the deacetylation of konjac, the alkali is neutralized by deacetylation, the flavor of brown rice and kelp,
Nutrients can be added konjac without being affected by alkali. After mixing, the mixture of konjac, brown rice and powdered kelp is dried or heated to form an integrated gel, and a strong noodle body is prepared to obtain noodles with a "strain" and a pleasant texture.

[0005]

According to the present invention, after deacetylation by the above means,
By mixing brown rice and powdered kelp in the konjac sol before gelling and drying or heating to gel, brown rice and kelp's original color, flavor, and nutritional healthy noodles (healthy noodles must be obtained. The noodles thus obtained can be boiled or steamed by an ordinary method to give noodles having a "strain" and a pleasant texture.

[0006]

EXAMPLES Hereinafter, examples of the present invention will be specifically described. (Example 1) 200 g of konjac powder was added to 10 kg of water, stirred well and left at room temperature for 2 hours to make konjac paste. 4 g of lime was dispersed in 1 kg of water, mixed with konjac paste and left at room temperature for 10 minutes. 16 kg of brown rice pulverized into powder and 4 kg of powdered kelp were added to the konjac and mixed well to make buckwheat noodles in the usual way, and boiled in boiling water for 5 minutes. When this product was exposed to water and sprinkled with sauce, it was able to be eaten as strong noodles. (Example 2) 200 g of konjac flour was added to 10 kg of water, stirred well and allowed to stand at room temperature for 2 hours to prepare konjac paste. 4 g of lime was dispersed in 1 kg of water, mixed with konjac paste and left at room temperature for 10 minutes. 16 kg of crushed brown rice and 4 kg of powdered kelp were added to the above konjac and mixed well to make buckwheat noodles by a usual method and steamed for 10 minutes to obtain noodles having a firm noodle body. When this product was boiled in boiling water for 3 minutes and broth was added, it was able to be eaten as a kelp-flavored noodle with a strong taste. (Example 3) 200 g of konjac powder was added to 10 kg of water, stirred well and left at room temperature for 2 hours to prepare konjac paste. 4 g of lime was dispersed in 1 kg of water, mixed with konjac paste and left at room temperature for 10 minutes. 16 kg of crushed brown rice and 4 kg of powdered kelp were added to the konjak and mixed well to make buckwheat noodles by a usual method, and dried in the shade for 8 hours. When this product was boiled in boiling water for 5 minutes, exposed to water and dipped in sauce, it was able to be eaten as strong noodles. (Example 4) To 10 kg of water, 150 g of konjac powder was added, well stirred and left at room temperature for 2 hours to make konjac paste. 3 g of lime was dispersed in 1 kg of water, mixed with konjac paste, and left at room temperature for 10 minutes. 18 kg of crushed powdered brown rice and 2 kg of powdered kelp are added to the konjac and mixed well to make noodles in a usual manner.
When steamed for minutes, noodles having a firm noodle body were obtained. When this product was boiled in boiling water for 3 minutes and broth was added, it was able to be eaten as a kelp-flavored noodle with a strong taste. (Example 5) To 10 kg of water, 150 g of konjac powder was added, well stirred, and allowed to stand at room temperature for 2 hours to make konjac paste. 3 g of lime was dispersed in 1 kg of water, mixed with konjac paste, and left at room temperature for 10 minutes. 18 kg of crushed brown rice and 2 kg of powdered kelp were added to the above konjac and mixed well to make noodles in a usual manner and dried in the shade for 8 hours. When this product was boiled in boiling water for 10 minutes, exposed to water and sprinkled with sauce, it was able to be eaten as strong noodles.

[0007]

According to the present invention having the above-described structure, the following effects can be obtained. Conventionally, brown rice and kelp and konjac, which have been limited in use for cooking, can obtain healthy noodles (healthy noodles) in which the original colors, flavors and nutrients of brown rice and kelp are preserved. The noodles thus obtained are easily boiled or steamed by a usual method to easily obtain a noodle with a good texture having a "koshi",
You can eat constantly. This can improve the nutritionally unbalanced eating habits of children who tend to have an unbalanced diet.

Claims (2)

[Claims] 1. A healthy noodle mainly composed of brown rice, kelp and konjac. 2. A method for producing healthy noodles, which comprises mixing brown rice powder and kelp powder into a deacetylated konjac sol, and then making noodles and drying.