JPH1075727A - Prevention of noodles from losing firmness and preventing agent for loss of firmness - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent noodles from losing the firmness by applying a preventing agent for the loss of the firmness to the noodles at the time of boiling thereof or producing the noodles, a sauce for the noodles or reconstituting the noodles with hot water. SOLUTION: The preventing agent for the loss of firmness of noodles comprises a mixture of a dried powder of a bamboo grass leaf or a decocted liquid thereof, a concentrate or a dried powder thereof with a dried powder of rooibos tea, a decocted liquid thereof, a concentrate or a dried powder thereof as an active ingredient.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to bamboo leaves that are widely grown and rooibos tea that is widely marketed (leaf of a plant belonging to the coniferous family of the coniferous family named Asparasaceae linealis, which is one of the herbs unique to South Africa). The present invention relates to a method for preventing the spread of soaps and a spread inhibitor.

[0002]

2. Description of the Related Art In general, salt is added to Japanese noodles and brine is added to Chinese noodles by dissolving it in water as a water for dough for adding dough for noodles. Has the effect of tightening the dough, strengthening the viscoelasticity of the dough. Salt is machine-made and 2-5% is added to flour. In the case of handmade and hand-rolled, the amount of salt added is higher than that of machine-made noodles, and the amount of salt added is increased in summer and reduced in winter to adjust the tightness of the dough. The effects of using salt include not only the viscoelasticity of the dough but also the prevention of cracks during drying of the noodles and the improvement of the preservability of the raw noodles. It also has the effect of reducing boiled time and softening the texture of boiled udon. Brine contains potassium carbonate and sodium carbonate as its main components, and is mixed with phosphate, and is used for Chinese noodles. The amount of brine used for raw noodles is about 0.8 to 1.2% of the flour as a dry matter, but less than half the amount of instant noodles without steaming or steamed noodles for yakisoba. The effects of irrigation are, apart from the above-mentioned effects on gluten, the development of a pale yellow color due to alkalinity and a unique flavor. Conventional instant noodles include instant cup noodles and instant cup buckwheat noodles. Many instant noodles are available on the market. However, these instant noodles are kept in the heated state for a proper time (several minutes). Served for food. In this case, if the hot water restoring time at the time of restoring greatly exceeds the above-mentioned appropriate time, instant noodles will extend in reverse, and the taste will be greatly reduced.

[0003]

SUMMARY OF THE INVENTION The present invention relates to a method for adding the above-mentioned noodles, noodle-making water, noodle sauce or using the noodles for part or all of the noodle-making water, or for preparing instant noodles. It is an object of the present invention to provide an anti-spreading method and an anti-spreading agent which are added at the time of hot water restoration to suppress the spread of noodles.

[0004] The present inventors have studied a method for preventing the growth of the regenerated noodles when the above-mentioned appropriate reconstitution time for the instant noodles is greatly exceeded. When added at the time of reconstitution of instant noodles in combination with bamboo leaf decoction, it was found that even when the above-mentioned proper reconstitution time was greatly exceeded, the growth of reconstituted noodles was hardly observed. In addition, the present inventors used a hot water extract of bamboo leaves and a hot water extract of rooibos tea instead of conventional brine as a water for making dough for noodles (udonmen, soba noodles, Chinese noodles, etc.). The viscoelasticity of the dough, crack prevention when drying the noodles, improving the storage stability of the raw noodles, shortening the boiled time, softening the texture of the boiled noodles, and maintaining the same texture as other textures. It has been confirmed that excellent weathering can be obtained, and the present invention has been achieved.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a method for boiled noodles using a decoction of bamboo leaves, a concentrate thereof or a dry powder thereof, and a decoction of rooibos tea, the concentrate or a dry powder thereof. The present invention also provides a method for preventing the growth of noodles, which is added together during the production of noodles or during the reconstitution of hot water, and an anti-spreading agent used in the method.

[0006] One bamboo leaf, which is a raw material of the present invention, grows in large numbers in mountain forests and is known to have fungicidal and antibacterial effects, while rooibos tea is widely known as a health drink. It is especially loved as a healthy tea that has the effect of removing active oxygen in the body.

Therefore, according to the present invention, in addition to the main effect that the spreading phenomenon of the noodles is effectively eliminated by applying the present invention to the water for noodles during boiled noodles, the noodles used for noodles, or the water for restoring instant noodles. This is advantageous because bamboo leaf can achieve the fungicidal and fungicidal effects inherent to bamboo leaves and the side effect of nutrient addition inherent to rooibos tea.

In the present invention, bamboo leaves and rooibos tea can be used as a dry powder (matcha, powdered tea, etc.).
Each decoction of bamboo leaves and rooibos tea, their concentrated solutions,
Granules such as dried powders or granules thereof are used. The mixing ratio of bamboo leaf extract and rooibos tea extract is not particularly limited, but bamboo leaf extract 1 to 9.
5 vol: rooibos tea extract 9 to 0.5 vol, particularly preferably 9
vol: 1vol ratio is preferred (this is 10 g of dried bamboo leaves)
To 3.5 g of dried rooibos leaves). The agent for preventing the growth of noodles of the present invention can be applied directly or indirectly at any time from the production of the noodles to the consumption of the noodles.

[0009]

EXAMPLE 1 Commercially available rooibos tea was grown at 250-270 ° C. for 20
After roasting for 1 minute, 1.2 g of roasted rooibos tea was boiled in 1 liter of hot water at 100 ° C. for 15 to 20 minutes to obtain 0.97 liter of rooibos tea infusion. On the other hand, the leaves of Kumasa bamboo were dried, and 90 g of the dried leaves sterilized by alcohol spray were boiled and extracted with 2 L of water for 30 minutes to obtain 1.8 L of bamboo leaf decoction. These decoctions were mixed at a volume ratio of bamboo leaf extract 9: rooibos tea extract 1, cooled, filled automatically in 30 g per pack, and sterilized by retort (boiled in boiling water at 100 to 105 ° C for 30 minutes to -10). ~ 15 ℃
Quench). Almost no viable bacteria were found in the decoction of the packed product after the retort sterilization.

A packed product (30 g) of the mixed decoction of bamboo leaves and rooibos tea is separately applied to one serving of instant noodles (180 g of dried noodles). When a mixed dry powder of bamboo leaf and rooibos tea, or a dry powder of mixed decoction is used, it can be enclosed with instant noodles or soup ingredients separately added to buckwheat noodles.

Test result 1 Commercially available instant noodles and instant buckwheat were reconstituted with hot water without additives according to the prescription and left for 30 minutes.
The ramen or buckwheat stretched out and greatly reduced the taste. On the other hand, when the instant noodles or instant buckwheat were reconstituted with boiling water according to the prescription, the decoction in the mixed decoction of bamboo leaf and rooibos tea in Example 1 was added at the same time, and the mixture was left for 40 minutes or more. However, no ramen or soba growth was observed at all.

Example 2 A mixed decoction of bamboo leaf and rooibos tea prepared according to the example was used in the following formulation.

[0013]

Test result 2 Buckwheat paste Normally stored in a refrigerator No change for 10 to 12 hours. The food becomes better. No change after storage for 7-10 days. Buckwheat sauce Add hot water and leave at room temperature for 20-30 minutes. (Depending on individual touch) Ramen sauce Add boiling water and leave at room temperature. No change for 20-30 minutes. (There is an individual difference.) In the liquid volume measurement, the decrease of the mixed decoction liquid unused product and the comparison liquid is 20% less. Cup noodles Add boiling water and leave at room temperature for 30-40 minutes. (There is individual difference) Fluid volume comparison 20% decrease is small.

Claims (2)

[Claims] 1. A dry powder or a decoction of bamboo leaves or a dry powder thereof, and a dry powder or a decoction of rooibos tea or a dry powder thereof are added in combination to water for baking, noodle pouring or reconstitution. A method for preventing the growth of noodles. 2. An agent for inhibiting the growth of noodles comprising, as an active ingredient, a dry powder or decoction of bamboo leaf or a mixture of the dry powder or decoction of rooibos tea or its dry powder.