JPH119208A - Production of sweet potato noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce the subject noodle capable of manifesting excellent texture, while maintaining functional components of a sweet potato by using β-amylase- defective sweet potato as a main raw material. SOLUTION: This noodle is produced by using β-amylase-defective sweet potato as a main raw material. The β-amylase-defective sweet potato to be used is exemplified by Joy White, Satsuma starch, and Satsuma Hikari. The noodle is preferably obtained by forming the β-amylase-defective sweet potato into powder and mixing the obtained powder with flour, or by forming the β-amylase defective sweet potato into a paste state and mixing the paste with the flour. The powder of the β-amylase-defective sweet potato is obtained, for example, by flowing a heated dry air on the sweet potato to dry the sweet potato, and pulverizing the dried sweet potato by a pulverizer. The powder of the β-amylase-defective sweet potato is preferably mixed with the flour in a weight proportion of 5-80 wt.% based on the amount of the flour, and in the case of the paste, the weight proportion of the sweet potato if 12-240 wt.% based on the amount of the flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing noodles using sweet potatoes as a main raw material.

[0002]

2. Description of the Related Art Conventionally, noodle materials are wheat flour constituting a noodle body,
Use buckwheat flour, wheat flour, starch as the main raw material,
These have been used as a mixture. In addition, yam, moloheiya, peppers, powdered tea, chicken eggs, and the like have been mixed as additives and extenders to obtain characteristic noodles. On the other hand, the sweet potato powder obtained by drying the sweet potatoes while suppressing the decomposition of the functional components contained in the sweet potatoes is being increasingly used as a raw material for food processing such as baking, confectionery and noodle making. is there. However, the functional ingredients such as carotene and anthocyan used for these purposes are limited to antioxidant properties, antibacterial properties, coloring, etc.There is no significant difference in the conventional texture and taste of noodles. It has not been improved.

[0003] Furthermore, many types of sweet potatoes containing β-amylase which is a sweetness-generating enzyme, when used in a large amount in noodle-making, may be boiled or become unsweet and unsavory noodles, and have no practical utility. Was.

[0004]

Accordingly, an object of the present invention is to provide a completely new method for producing noodles having an excellent texture while utilizing the functional components contained in sweet potatoes.

[0005]

Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that if noodles are produced using β-amylase deficient sweet potatoes, noodles having a firm texture and good texture can be obtained. It was found to be manufactured, and the present invention was completed. That is, the present invention is a method for producing noodles, wherein a β-amylase-deficient sweet potato is used as a main raw material.

[0006]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The method for producing noodles of the present invention is characterized by using a β-amylase-deficient sweet potato as a main raw material. Here, the “main raw material” means a raw material that is used in a large amount so as to greatly change the texture, taste, and the like of the noodle, and usually refers to a raw material that accounts for 5% by weight or more of the whole noodle.

The β-amylase-deficient sweet potato as a raw material is not particularly limited, and any known β-amylase-deficient sweet potato can be used. For example, Joy White, Satsumachichi, Satsumahikari and the like can be used.

The method for producing noodles of the present invention can take any form as long as a β-amylase-deficient sweet potato is used as a main material, and can be carried out according to a conventional method except that β-amylase-deficient sweet potato is used as a main material. Examples of preferred embodiments include a method of powdering a β-amylase-deficient sweet potato and mixing the powder with flour, and a method of converting a β-amylase-deficient sweet potato into a paste and mixing the paste with flour.

The β-amylase deficient sweet potato powder can be obtained, for example, by subjecting β-amylase deficient sweet potatoes to aerial drying with heating and drying air, and then pulverizing with a pulverizer. At this time, if necessary, shredded β-amylase-deficient sweet potatoes may be used. In order to dry the functional components (eg, dietary fiber, vitamins, minerals, pigments, etc.) contained in the β-amylase-deficient sweet potato without loss, it is necessary to carry out aeration drying with dry air of less than 60 ° C. preferable. As the crusher, for example, a stone mill type crusher can be used.

The β-amylase-deficient sweet potato paste can be obtained, for example, by grinding raw β-amylase-deficient sweet potatoes. In the case of mixing flour of β-amylase-deficient sweet potato and flour, it is preferable to mix the flour with the flour in a weight ratio of 5 to 80%. Also, β
When mixing amylase-deficient sweet potato paste and flour, the paste is added to flour in a weight ratio of 12 to 24.
It is preferable to mix 0%.

The method of mixing the flour or paste of β-amylase-deficient sweet potato with wheat flour can be performed according to a conventional method, and is not particularly limited. At the time of mixing, salt, water, chicken egg white, shortening and the like may be added as necessary.

[0012]

The present invention will be described below in detail with reference to examples. [Example 1] Sweet potatoes were 3 mm thick, 4 mm wide and 30-100 m long.
m, and air-dry with stirring using a 60 cm-square ventilated air dryer until the water content reaches 8% by weight, and then pulverize with a stone mill type pulverizer until the particle size becomes 250 μm. And sweet potato powder. “Joy white” was used as β-amylase-deficient sweet potato, and “Koganesengan” was used as β-amylase-containing sweet potato.

The sweet potato powder produced as described above was added to wheat flour (soft flour and strong flour) together with a saline solution, kneaded, and allowed to stand at room temperature for 1 hour. This noodle seed was made into a noodle-like thick noodle shape with a noodle-making machine, boiled in boiling water for 10 minutes, cooled and washed with cold water, and drained to be subjected to a sensory test. Table 1 shows the mixing ratio of the sweet potato noodles, and FIG. 1 shows the results of the sensory test.

[0014]

[Table 1]

As shown in FIG. 1, β-amylase-deficient sweet potato noodles were inferior in color tone, but superior in hardness and smoothness, compared to the udon as a control. β-amylase-containing sweet potato noodles were inferior to udon in all scores except smoothness.

Example 2 The sweet potato powder produced in Example 1 was added to flour (strong flour) together with saline and chicken egg white and kneaded. This noodle seed was made into a side-like thin noodle shape using a noodle-making machine, boiled in hot water for 10 minutes, cooled and washed with cold water, and drained to be subjected to a sensory test. Table 2 shows the mixing ratio of sweet potato noodles
FIG. 2 shows the results of the sensory test.

[0017]

[Table 2]

As shown in FIG. 2, the sweet potato noodles were evaluated as a new type of thin noodles, as compared with the control soba noodles, with a score other than the color tone. The color tone was evaluated in comparison with udon and soba, and the unique color tone of sweet potato noodles is a preferable color tone.

Example 3 The sweet potato powder produced in Example 1 was added to wheat flour (soft flour and strong flour) together with a saline solution, kneaded, and allowed to stand at room temperature for 1 hour. The mixing ratio of the sweet potato powder was varied between 40-70%. This noodle seed was made into a noodle-like thick noodle shape with a noodle-making machine, boiled in boiling water for 10 minutes, cooled and washed with cold water, and drained to be subjected to a sensory test. Table 3 shows the mixing ratio of the sweet potato noodles, and FIG. 3 shows the results of the sensory test.

[0020]

[Table 3]

As shown in FIG. 3, the difference in the hardness and the viscoelasticity is different depending on the mixing ratio of the sweet potato powder.
In the overall evaluation including the taste, the highest score was obtained when the blending ratio was 50%. The evaluation showed that there was more stiffness than udon.

Example 4 The sweet potato powder produced in Example 1 was added to wheat flour (strong flour) together with saline and kneaded. The mixing ratio of the sweet potato powder was varied between 50-70%.
This noodle seed was made into a side-like thin noodle shape using a noodle-making machine, boiled in hot water for 10 minutes, cooled and washed with cold water, and drained to be subjected to a sensory test. Table 4 shows the mixing ratio of the sweet potato noodles, and FIG. 4 shows the results of the sensory test.

[0023]

[Table 4]

As shown in FIG. 4, due to the difference in the blending ratio of the sweet potato powder, the difference in hardness of the thin noodles is characteristically similar to that of the thick noodles, and the crisp texture is highly evaluated. I understand. In the overall evaluation, the highest score was obtained when the blending ratio was 50%. If the blending ratio of thin noodles is 80%, it may not be continuous noodles at the time of noodle making, but may be cut off in the middle. For sweet potato powder 80, strong powder 10, book power powder 10, chicken egg white egg yolk
According to the mixing ratio of 60, water 5 and salt 4, this can be avoided.

[0025]

According to the present invention, a noodle made from sweet potato powder prepared without losing functional components such as dietary fiber, vitamins, minerals, pigments, etc., is used to produce a savory food. It is possible to provide noodles with excellent feeling. The same effect can be obtained by using a sweet potato in paste form instead of the sweet potato powder. According to the method of the present invention, it can be applied to the manufacture of noodles in general, such as spaghetti, macaroni, pasta, and somen.

[Brief description of the drawings]

FIG. 1 is a diagram showing the results of a sensory test performed in Example 1.

FIG. 2 is a view showing the results of a sensory test performed in Example 2.

FIG. 3 is a diagram showing the results of a sensory test performed in Example 3.

FIG. 4 is a view showing the results of a sensory test performed in Example 4.

 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Hideo Fukasawa 473-1-2-304, Yoshio-cho, Miyakonojo, Miyazaki (72) Inventor Kenichi Kumagai 5-6-120-212, Washiro, Higashi-ku, Fukuoka, Fukuoka (72) ) Inventor Taichi Goritani 3-17-4 Shigedome Sawara-ku, Fukuoka, Fukuoka (72) Inventor Shigeki Maki 4- 13-12-303 Hakozaki, Higashi-ku, Fukuoka

Claims (6)

[Claims] 1. A method for producing noodles, comprising a β-amylase-deficient sweet potato as a main raw material. 2. The method for producing noodles according to claim 1, wherein the β-amylase-deficient sweet potato as a main raw material is powdered, and the sweet potato powder and flour are mixed. 3. The method for producing noodles according to claim 2, wherein the β-amylase-deficient sweet potato is shredded, air-dried with heated dry air, and then powdered. 4. The method for producing noodles according to claim 2, wherein a powder of β-amylase-deficient sweet potato is mixed with wheat flour in a weight ratio of 5 to 80%. 5. The method for producing noodles according to claim 1, wherein the β-amylase-deficient sweet potato as a main raw material is made into a paste, and the sweet potato paste and flour are mixed. 6. The method for producing noodles according to claim 5, wherein a paste of β-amylase deficient sweet potato is mixed with flour in a weight ratio of 12 to 240%.