JPS58183051A - Preparation of noodle - Google Patents
Preparation of noodleInfo
- Publication number
- JPS58183051A JPS58183051A JP57064487A JP6448782A JPS58183051A JP S58183051 A JPS58183051 A JP S58183051A JP 57064487 A JP57064487 A JP 57064487A JP 6448782 A JP6448782 A JP 6448782A JP S58183051 A JPS58183051 A JP S58183051A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- soy milk
- items
- wheat flour
- noodle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
うどん、そげ（日本そげ）、又は中華そばといったよう
な！［類は、小麦粉を主原料として作らｎているので、
これらのｍ類中にも、一応、小麦粉中に含まｎていた蛋
白が含有さｎてはいるが、なお＃粉過多で、主食品とし
ては、栄養的に蛋白質に乏しいきらいがある。[Detailed Description of the Invention] Like udon, soge (Japanese soge), or Chinese noodles! [Types are made using wheat flour as the main ingredient, so
Although these types M contain some of the protein that is contained in wheat flour, they still contain too much flour and tend to be nutritionally poor in protein as a staple food.
そこで、この発明は、従来の上記のような一類に不足し
ていた蛋白質を、−類に対して、極めて容易に添加する
ことができ、もって、従来の一類が食品としてもってい
た蛋白質不足の欠点を鹸去することができると共に、食
しては、蛋白質が強化さｎていることによって、食味が
向上された燗を、簡単に作ることができる、−類の製造
方法を提供しようとするものであって、その要旨とする
ところは、小麦粉を適量の豆乳で練ったもの、を主原料
として、−を作ること、を特徴とする１１類の製造方法
にある。Therefore, this invention makes it possible to very easily add protein, which was lacking in the conventional category 1 mentioned above, to category -2, thereby solving the drawback of protein deficiency that conventional category 1 had as a food. The purpose of this project is to provide a method for easily producing warmed sake that is enriched with protein and has improved taste. The gist of this is the production method of class 11, which is characterized by making - using wheat flour kneaded with an appropriate amount of soy milk as the main ingredient.
次に、この発明の方法によって作られる曙が、うどんで
ある場合に例をとって、本発明の一実施例をより詳細に
説明すると、小麦粉１００に対して、重量比にして、８
２〜４０の割合の、例えば絹ごし豆腐用の豆乳を加えて
、これを公知の方法により練り上げた。な２、前記豆乳
には、豆乳の水分中に２ける食塩の一度が４〜１２度（
ボーメ）になる１度の食塩を、予め添加しておいた。上
記のようにして練り上げた麺塊を、公知の製麺機にて銀
帯状曇ζ圧逸し、線状の−に成形した。このようにして
で會たうどんは、これをそのま＼、つまり生のま＼、市
場に供給してもよいし、蒸し加工、層面加工又は茹加工
して、市場に供給してもよい。Next, an example of the present invention will be explained in more detail by taking the case where the Akebono produced by the method of the present invention is udon noodles.
For example, soy milk for silken tofu was added at a ratio of 2 to 40 parts, and the mixture was kneaded by a known method. 2. The soy milk has a salt content of 4 to 12 degrees (2 degrees) in the water content of the soy milk.
One degree of common salt (Baume) was added in advance. The noodle mass kneaded as described above was pressed out into a silver belt shape using a known noodle making machine and formed into a linear shape. The udon noodles produced in this way may be supplied to the market as is, that is, raw, or after being steamed, layered, or boiled.
本発明の方法において使用する豆乳としては、豆腐の原
料として作らｎ九、凝１剤を添加する前の豆乳であれば
、その濃度は、絹ごし豆腐用の豆乳であっても、木綿豆
腐用の豆乳であっても、その何れでもよく、その濃度は
、好みに応じて、これを前者の濃度より濃くしても、両
讐１度の中間値の濃度にしても、或いは後者の濃度より
薄くしてもよい。As long as the soymilk used in the method of the present invention is soymilk made as a raw material for tofu and before adding a coagulant, its concentration may be soymilk for silken tofu or firm tofu. It can be soy milk or either of the two, and the concentration can be made thicker than the former, halfway between the two, or thinner than the latter, depending on your preference. You may.
また、上記実施例は、機械うどんを製造する場合につい
て本発明の方法をａｄＡしたが、本発明の方法は、常法
における一類の製造時に、通常小麦粉に加える水に替え
て、水の代妙に豆乳を、小麦粉に対して加える方法であ
るから、本発明の方法は、上記実施例について説明した
機械うどんの場合に限ることなく、これを、手打うどん
の製造には勿論、うどん類似のきしめんの製造にも実施
できるばかりでなく、日本そば、中華そば、スパゲツテ
ィ、マカロニ、或いはヌードル等、あらゆる−類の製造
方法に応用できるのであって、本発明に従えば、従来方
法に２いて小麦粉に加えている水を、豆乳に置換するだ
けの極めて簡単な方法でもって、−の中に大豆蛋白が添
加されているが故に、栄養価が高く、食味が向上さｎた
、生麺、蒸−１Ｈ茹−１或いは茹−等を、ローコストに
得ることができるものである。In addition, in the above embodiments, the method of the present invention was adA in the case of manufacturing udon noodles by machine, but the method of the present invention uses a method of adding water instead of the water normally added to wheat flour during the production of udon noodles in a conventional method. Since the method of the present invention is a method in which soy milk is added to wheat flour, the method of the present invention is not limited to the production of machine-made udon noodles as explained in the above embodiment, and can be used not only for the production of hand-made udon noodles but also for the production of udon-like kishimen noodles. Not only can it be applied to the production of Japanese soba, Chinese soba, spaghetti, macaroni, or noodles, but according to the present invention, it can be applied to the production of all kinds of products such as Japanese soba, Chinese soba, spaghetti, macaroni, or noodles. By simply replacing the added water with soy milk, the soybean protein is added to the noodles, resulting in high nutritional value and improved taste. 1H boiled or boiled food can be obtained at low cost.
なり、上記実施例は、うどん製造に実施し九場合である
ふり豆乳に食塩を添加したもので題を練り上げ九が、他
の実施例においては、塩分無添加の豆乳で−を練り上げ
てもよいのであって、この発明の方法は上記実施例に限
定されるものではない０
特軒出願人 千ｔ ム■炊Therefore, in the above example, salt is added to pretend soy milk, which is the case for making udon noodles, but in other examples, soy milk with no salt added may be used to knead the ingredients. Therefore, the method of the present invention is not limited to the above embodiments.
Claims (1)
て、劇を作ること、を４！徽とする麺類の製造方法。 １ 前記豆乳が、塩分入りの豆乳である、特許請求の範
囲第１項に記載の方法。 ８、前記豆乳が、塩分無添加の豆乳である、特許請求の
範′ｔ５第１項に記載の方法。 ４、前記履が、生態である。４ＩＩ許請求のＩｌ！ｉ！
Ｉ嬉１〜８項のいづれか一つの項に記載の方法。 ５、前記−が、蒸５である特許請求の範８ｇｔ〜３項の
いづれか一つの項に記載の方法。 ６、前記−が、蒸茹罵である、特許請求の範囲８１１１
〜８項のいづれか一つの項に記載の方法。 ７、前記蛎が、節理である、特許請求の範囲第１〜８項
のいづｎか一つの項に記載の方法。 ８、 ｍ配属が、うどんである、特許請求の範囲第１
〜７項のいづｎか一つの項に記載の方法０９、前記飄が
、日本そばである、特許請求の範囲ｊｉ１！１〜７項の
いづれか一つの項に記載の方法０ １０、前記鯛が、中華そばである、特許請求の範囲第１
〜７項のいづれか一つの項に記載の方法。 １１、 前記題が、スパゲツティである、％奸請求の
範囲第１〜７項のいづれか一つの項に記載の方法。 １２、 前記履が、マカロニである、％ｆｆｍ求の範
囲第１〜７項のいづれか一つの項に記載の方法。 １８、前記愕が、ヌードルである、特許請求の範囲第１
〜７項に記載の方法。[Claims] 1. Making a play using wheat flour kneaded with an appropriate amount of soy milk as the main ingredient 4! A method of manufacturing noodles. 1. The method according to claim 1, wherein the soymilk is salted soymilk. 8. The method according to claim 5, wherein the soy milk is salt-free soy milk. 4. The above-mentioned footwear is ecological. 4II request for permission! i!
The method described in any one of Items 1 to 8. 5. The method according to any one of claims 8gt to 3, wherein - is steaming 5. 6. Claim 8111, wherein - is steamed and boiled.
The method described in any one of Items 1 to 8. 7. The method according to any one of claims 1 to 8, wherein the oyster is a joint. 8. Claim 1 in which the m assignment is udon noodles
Method 09 according to any one of Items 1 to 7, wherein the sea bream is Japanese soba. 10, The sea bream is Japanese soba. , Claim 1, which is Chinese noodles.
The method described in any one of items 7 to 7. 11. The method according to any one of claims 1 to 7, wherein the subject is spaghetti. 12. The method according to any one of the %ffm ranges 1 to 7, wherein the shoelace is macaroni. 18. Claim 1, wherein the chew is a noodle.
7. The method described in item 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57064487A JPS58183051A (en) | 1982-04-16 | 1982-04-16 | Preparation of noodle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57064487A JPS58183051A (en) | 1982-04-16 | 1982-04-16 | Preparation of noodle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS58183051A true JPS58183051A (en) | 1983-10-26 |
Family
ID=13259612
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP57064487A Pending JPS58183051A (en) | 1982-04-16 | 1982-04-16 | Preparation of noodle |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS58183051A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6317667A (en) * | 1986-07-11 | 1988-01-25 | Harukichi Hamada | Production of barley noodle |
| JP2002065142A (en) * | 2000-09-01 | 2002-03-05 | Miwa Yamashita:Kk | Method for making noodle |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5577870A (en) * | 1978-12-05 | 1980-06-12 | Yaesu Giken Kk | Preparation of food from soybean milk and glucomannan |
| JPS55165773A (en) * | 1979-06-11 | 1980-12-24 | Takao Fushimi | Method for improving quality and food value of noodle by adding soybean milk, etc. |
-
1982
- 1982-04-16 JP JP57064487A patent/JPS58183051A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5577870A (en) * | 1978-12-05 | 1980-06-12 | Yaesu Giken Kk | Preparation of food from soybean milk and glucomannan |
| JPS55165773A (en) * | 1979-06-11 | 1980-12-24 | Takao Fushimi | Method for improving quality and food value of noodle by adding soybean milk, etc. |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6317667A (en) * | 1986-07-11 | 1988-01-25 | Harukichi Hamada | Production of barley noodle |
| JP2002065142A (en) * | 2000-09-01 | 2002-03-05 | Miwa Yamashita:Kk | Method for making noodle |
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