JPS59125857A - Preparation of noodle containing roasted tea extract - Google Patents

Abstract

PURPOSE:To obtain noodles having high firmness and excellent palatability, and resistant to cracking and dissolution in boiling, without using salt, by adding an extract obtained by the extraction of roasted green tea to the raw material of noodles. CONSTITUTION:Green tea prepared by conventional process is charged in a drier for tea processing, and heated at 200-300 deg.C for 20-60min by introducing dried air heated at 200-300 deg.C into the drier, while heating the drier from outside. The resultant roasted tea is extracted by conventional process to obtain extract of roasted tea. 1kg of wheat flour is mixed with the extract corresponding to about 10-200g of the roasted tea, and is formed into noodles by the conventional method.

Description

[Detailed description of the invention] It is about the method.

The present inventors have learned that heat-processed tea extract obtained by heat-treating green tea in a specific method has unique physical and chemical properties, and have conducted extensive research into developing its uses. As a result, when the above extract is added to wheat flour during the production of noodles, it is possible to obtain noodles that do not cause cracking or crumbling of the noodle strings and have a firm texture even without the use of salt. I learned that.Usually, when manufacturing noodles such as udon and somen, 1 to 5 levels of salt is added to flour.This is because the salt increases the stickiness of the gluten component of the flour, and the noodles become more sticky when dried. This is to prevent the lines from breaking, and it is essential to add salt when making noodles.Therefore, it is important to note that it is possible to make noodles by adding the heat-processed tea extract mentioned above without using salt at all. This is true. By the way, ordinary green tea extract does not have the above effects.

In the method of the present invention, green tea is placed in a tea dryer, and the dryer is heated from the outside while supplying dry air heated to 200 to 300°C externally into the dryer. A heat-processed tea extract obtained by heating heat-processed tea at 200-300°C for 20-60 minutes, extracting it using a conventional method, mixing the obtained extract with wheat flour, and then making noodles using a conventional method. This is a method for producing noodles.

In the method of the present invention, the heat-processed tea used as a raw material for the extract is green tea produced by a conventional method (i.e., tea cake is steamed with steam, rolled and dried several times, and finally heated to 100°C.
By putting the tea (made by pasteurizing before and after) into a tea dryer, and heating the dryer from the outside while supplying dry air heated to 200 to 300°C externally into the dryer. It is obtained by heating the green tea at 200 to 300°C for 20 to 60 minutes.

A tea drying machine devised by the present inventor and described in Japanese Utility Model Application Publication No. 452-68499 is suitable for such a method of producing heat-processed tea. That is, a rotary drum that is driven to rotate is supported on the fuselage, a heating device is provided at the bottom of the rotary drum to heat the rotary drum, and an air outlet is provided inside the rotary drum to send hot air heated outside. A tea dryer is preferably used.

The heat-processed tea extract detected by the method of the present invention can be obtained by extracting heat-processed tea produced by the above-mentioned method using a conventional method. That is, the processed tea is immersed in hot water or boiled with water, and then filtered. Alternatively, it can also be obtained by extracting the processed tea with a water-miscible organic solvent such as ethanol, distilling off the organic solvent from the extract, and dissolving the residue in water. The extract thus obtained has a brown color. This is because the saccharides and amino acids contained in green tea undergo an aminocarbonyl reaction due to the heat processing described above, resulting in browning.

The noodles are produced in the same manner as conventionally known methods, except that the heat-processed tea extract is added to the flour. That is, the above extract is diluted with water as necessary, and this aqueous solution is mixed with wheat flour, rolled, kneaded, and cut out according to a conventional method. There is no particular limit to the amount of the extract added to the flour; if you want hard noodles, add more extract, and if you want soft noodles, add less extract. Although it varies depending on the type of noodles, approximately 1 kg of flour is used for approximately 1 kg of processed tea.
It is appropriate to use an extract of 0 to 2001 minutes. As mentioned above, if processed tea extract is added to flour,
Although it is possible to make noodles without using salt, this does not preclude the combined use of salt. Therefore, if salty noodles are desired, an appropriate amount of salt can be added together with the above extract.

The noodles thus obtained can be used as raw noodles as they are, or can be dried, boiled, or steamed by drying, boiling, or steaming as desired. These can be manufactured either by hand or by machine. As the wheat flour, all-purpose flour is preferable, and other grain flours such as buckwheat flour and rice flour can also be mixed with the wheat flour.

Examples of noodles obtained by the production method of the present invention include:
Examples include udon, somen, hyamugi, kishimen, Chinese noodles, soba noodles, macaroni, and su sokutti.

The noodles obtained by the production method of the present invention have a slightly brownish color, and as described above, the surface does not collapse when cooked, and the noodle strings do not crack. In addition, the texture of the noodles is stronger and more chewy than noodles containing salt.In addition, the antibacterial and antioxidant properties of the heat-processed tea extract make it more effective. Adds preservative properties to noodles.

Furthermore, according to the production method of the present invention, it is possible to make noodles without using any salt, so it is also suitable for producing salt-free noodles for patients with kidney disease or hyperemia.

Next, the present invention will be explained in more detail with reference to Examples.

Example (1) Preparation of thermally processed tea Green tea 1 was placed in a tea drying machine equipped with a heating device and a blower device.
The green tea in the dryer was heated to about 300°C for 30 minutes by heating the dryer from the outside with a burner while blowing dry air heated outside to about 250°C into the dryer. After heating, the mixture was allowed to cool to obtain heat-processed tea.

(2) Preparation of heat-processed tea extract 2 kg of heat-processed tea obtained in the above (1) was boiled and extracted four times with 5.4 f of water, and liquid F was combined to obtain a heat-processed tea extract.

(3) Production of Udon Noodles 4 kg of wheat flour (all-purpose flour), 480 g of the heat-processed tea extract obtained in (2) above, and 540 g of water were placed in a mixer and mixed with stirring. After rolling the mixed raw materials through a rough-sizing machine and a compound machine, the roughly-smoothed noodle strips are thoroughly kneaded and rolled through a rolling machine.
Subsequently, the mixture was rolled to continuously cut out noodle strings. The cut noodle strings were dried to obtain 5 kg of dried udon noodles.

This product had a brownish tinge9, and the texture was good, with a strong chewy texture.As a result of analyzing this product,
It had increased protein and calories compared to conventional salted udon noodles.

(4) Production of buckwheat slices 4 kg of a mixture of wheat flour (7 parts) and buckwheat flour (3 parts) and the heat-processed tea extract 8601 obtained in the above (2) were placed in a mixer and mixed with stirring. The mixed raw materials were processed to make noodles in the same manner as in (3) above to obtain skg of sogekiri.

This product also has a strong chewy texture.

Claims (1)

[Claims] Put the green tea into a tea dryer, and put 200ml outside inside the dryer.
By heating the dryer from the outside while supplying dry air heated to 0 to 300°C, the green tea is heated to 200 to 300°C.
Heat-processed tea obtained by heating the heat-processed tea at 0°C for 20 to 60 minutes, extracting it using a conventional method, mixing the obtained extract with wheat flour, and then making noodles using a conventional method. A method for producing υ noodles containing extract.