JPS59130159A - Method of adding cereal such as unpolished rice as a minor ingredient in noodle- or bread-making process - Google Patents

Abstract

PURPOSE:Cereal which has increased swelling properties and treated with fat and oil is heated, then ground or made into a slurry and the product is used as a minor ingredient to produce noodle and bread with improved quality and texture. CONSTITUTION:The starting materials of cereal such as unpolished rice are washed with water, immersed in an aqueous solution containing an acidulant and covered with a fat and oil only, a mixture thereof with other cereal modifiers, or nutrient supplements or their emulsion and steamed or boiled. Then, the product is ground or made into an emulsion or slurry and the product or its mixture with a noodle-modifier or bread-modifier is used as a minor ingredient to make noodles or bread together with other major ingredients such as wheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention uses wheat flour or buckwheat flour as the main raw material, and adds aqueous salt to the flour or buckwheat flour.
A kneading process in which noodles are made by adding a noodle quality improver, or a kneading process in which flour is used as the main ingredient and water, salt, yeast, sugar, fats and oils, yeast food, bread quality improvers, etc. are added to it to make bread. Carefully select grains such as brown rice, half-cooked rice, 7-minute-cooked rice, white rice, barley with the wheat and skin removed, oats, brown adlay, adlay and corn, and brown buckwheat with the peel removed, and wash thoroughly. After draining, immerse it in a dilute acetic acid solution, vinegar, other acidulants, salt water, propylene glycol ester of alginic acid, etc., or a dilute aqueous solution of diluted orthophosphates, pyrophosphates, etc. Use a dilute aqueous solution of one or more types of polyphosphates, metaphosphates, acid pyrophosphates, acidic phosphates, etc., or a dilute aqueous solution of kansui, or one or more types of emulsifiers and thickeners described below. or the thin emulsion of phosphate, kansui, oil and fat obtained above by dipping in an aqueous solution with salt added, draining the dipping liquid and steaming with steam, or as described above. Either by soaking by various methods and further soaking by adding appropriate water, or by carefully selecting the grains as described above, washing and draining them, and then soaking them in dilute acetic acid solution, vinegar, saline solution, or alginic acid prohylene glycol solution. or phosphates, etc., or a phosphate solution or an emulsion of oils and fats, or a phosphate solution or an emulsion of oils and fats, which is immersed in an aqueous solution containing salt and the like, and then the soaking liquid is cut off. One type of noodle improving agent, foods, antioxidants, browning inhibitors, seasonings, chemical seasonings, acidulants, nutritional fortifiers, flavors, spices, etc. Alternatively, steamed grains or boiled grains that have been treated by sprinkling with dill or more and then steaming, or further adding appropriate water and boiling, etc. In addition to water crab, one or more grain quality improvers, foods, seasonings, chemical seasonings, acidulants, spices, fragrances, antioxidants, nutritional fortifiers, etc. as described below are added. In the noodle and bread making process of noodles, breads, etc., which involves producing various grains or producing various breads by kneading or mixing ground or emulsified materials. This relates to the method of adding grains such as brown rice, which are used as auxiliary ingredients.

The purpose is to carefully select the grains mentioned above, wash them with water, drain them, and then apply dilute acetic acid solution, vinegar, salt solution, propylene glycol ester solution of alginic acid, phosphate solution, kansui, emulsion of oils and fats, or the like. Noodle quality improvers, foods, seasonings, chemical seasonings, and acidulants as described below. , flavorings, spices, nutritional fortifiers,
Sprinkle with one or more ingredients such as antioxidants, anti-browning agents, and salt, or use the combined effects and synergistic effects of the above-mentioned ingredients to uniformize the moisture content of grains by 25% or more. After steaming or boiling the grains, the grains are further steamed or boiled, and the grains are further steamed or boiled so that the water content is uniformly 50% or more during steaming or boiling. Boiled grains with water or sprinkling crab Noodle quality improver Foods, seasonings, chemical seasonings, acidulants, flavors, spices,
Nutrient enhancers, antioxidants, anti-browning agents, salt, etc. are added to one or more of the following ingredients, ground or emulsified, added and kneaded or kneaded to make noodles, bread, and various types of noodles.
The aim is to impart viscoelasticity to grains, etc., which are auxiliary materials when manufacturing various breads, and to improve the quality, texture, flavor, taste, etc. of grains, noodles, and breads, which are auxiliary materials. .

The noodle quality improvers used in this method are emulsifiers such as fatty acid esters of sorbitan and fatty acid esters of glycerin, thickeners such as sodium alginate and propylene glycol ester of alginic acid, starches, grain flours, etc., and boiled with water. Thickening materials obtained by heating, phosphates as mentioned above, kansui, etc.

The oils and fats used in this method include soybean oil, cottonseed oil, sesame oil, rice bran oil, olive oil, palm oil, safflower oil and their blended oils, salad oils, and refined lard.

The emulsion of oils and fats used in this method is an emulsion obtained by emulsifying the above-mentioned oils and fats using one or more of the above-mentioned emulsifiers, pastes, etc., or emulsions obtained as an emulsion stabilizer. Add phosphate to emulsify the emulsion, or add antioxidants, preservatives, anti-browning agents, salt, etc. as necessary.

The foods used in this method include active gluten, soybean casein,
Milk casein, frozen tofu, other vegetable proteins, raw or powdered chicken eggs, milk powder, skim milk powder, lecithin, gums,
Starch, corn starch, corn starch such as waxy starch, yam, dextrin, wheat flour,
Grain flours such as buckwheat flour, brown rice flour, and rice flour, germ flour, seaweed flour, shiitake mushrooms, dried vegetable flour, cocoa, cocoa butter, coffee,
Salt, sugar, glucose, honey, starch syrup, etc.

Seasonings and chemical seasonings used in this method include bonito flakes, mixed cloth, miso, soy sauce, oil, mirin, acetic acid, vinegar, lactic acid, meat extracts,
Extracts, sodium glutamate, sodium inosinate, sodium succinate, dultin, saccharin, etc.

Acidulants include acetic acid, vinegar, lactic acid, citric acid, tartaric acid, succinic acid, inosinic acid, and ascorbic acid.

Fragrances and spices include lemon oil, orange oil, strawberries, glucose,
Food flavorings such as wanilla bean, wanillain, quarin, vanilla, etc.
These include garlic, ginger, shichimi, wasabi, bouillon, and allspice.

Nutritional fortifiers include various vitamins, minerals, and essential amino acids.

Antioxidants and browning inhibitors include ascorbic acid, sodium ascorbate, and sulfites.

Butter, margarine, and toning can also be used as emulsifiers for the oils and fats used in this method.

Next, examples will be given.

Example 1, Example of Claim (1), 1 kg of brown rice
carefully selected, washed thoroughly with water, drained, and then added to 2 kg of water with an acidity of 4.
．． Add 30g of 2% vinegar, 2g of propylene glycol ester of alginic acid, and 20g of table salt, stir, mix, and dissolve in an aqueous solution.Immerse for 24 hours, drain the soaking liquid, wash with water, and add fatty acids of glycerin to 555g of boiling water. Add 14g of ester, mix and dissolve with stirring, and then add sodium alginate,
Add 14g and stir to dissolve, then add 7g of sodium alginate.
Add 5 g of propylene glycol ester of alginic acid, stir and dissolve, then add 10 g of soybean salad oil as an emulsifier, stir and emulsify, and further add 30.4 g of sodium metaphosphate and 10 g of sodium polyphosphate. , 5 g of potassium metaphosphate and 5 g of tonalium phosphate were added, stirred and dissolved, and further 372 g of common salt was added and stirred and dissolved to obtain 10 g of an emulsion of soybean salad oil, 5 g of soybean salad oil, 1 g of sodium ascorbic acid, and 10 g of common salt. Mix well with 50g of water, sprinkle evenly and evenly, leave for 12 hours to allow sufficient percolation, steam with steam for 30 minutes, leave to rest for another 30 minutes, and emulsify the above soybean salad oil in 7k, 500g of water. Mix 750g of liquid and 750g of salt, add 6kg of soaked water, stir, and mash. Mix the remaining splashed water and add to 25kg of wheat flour using a stirrer. Knead for 30 minutes, roll and cut into bamboo. The noodle strings are removed and dried thoroughly in a drying room to produce somen noodles.

Example 2, Example of Claim (2) 1 kg of brown rice was carefully selected, thoroughly washed with water, drained, and then immersed for 24 hours in an aqueous solution in which 3 g of brine powder and 20 g of salt were added to 2 kg of water and mixed and dissolved. Then drain the soaking liquid and add 1.5 g of sodium metaphosphate to 50 g of water and 0.2 g of sodium polyphosphate.
, potassium metaphosphate 0.1g, sodium phosphate 0
．． Thoroughly mix and dissolve 1 g of salt and 10 g of common salt, sprinkle it evenly and evenly, leave it for 12 hours to soak it in thoroughly, steam it with steam for 3.0 minutes, pluck it for 30 minutes, and then water it with water. 8000g of sweet powder 250g
g, 750 g of salt, 750 g of emulsion of soybean salad oil prepared as described in Example (1), and 100 g of egg powder.
Mix 25g of Mencolor and 25g of Mencolor, stir, dissolve, add 6kg of dashi mizu, mash it, emulsify it, mix it with the remaining dashizu, add it to 25kg of Chinese wheat flour, knead it in a kneading machine for 30 minutes, and roll. Manufacture fresh Chinese food by cutting it with a cutting machine.

Example 3. Example of claim (3) 1 kg of brown rice is carefully selected, thoroughly washed and drained, and then added to 2 kg of water with an acidity of 4.
A mixture of 30 g of 2% vinegar and 20 g of common salt was well mixed and dissolved and immersed as an immersion liquid for 24 hours.
Add 15 g of the emulsion of soybean salad oil described in 1), 5 g of soybean salad oil, 1 g of sodium ascorbic acid, and 50 g of water, stir well, mix and dissolve. Sprinkle the mixture evenly and evenly as a coating liquid, leave it to rest for 12 hours, and then steam it. 30 at
Steam for 30 minutes, leave to rest for 30 minutes, and then add 6,000 g of sprinkling water, which is a mixture of 7,500 g of water, 500 g of salt, 750 g of the emulsion of soybean salad oil prepared as described in Example (1), and 100 g of egg powder. The ground and emulsified product is added to the remaining sprinkling water, mixed with 17,500 g of wheat flour and 7,500 g of buckwheat flour using a kneading machine, kneaded well for 30 minutes, then rolled and cut using a cutting machine to produce raw soba noodles.

Example 4, Example of Claim (4) 1 kg of brown rice was carefully selected, washed with water, drained, and then immersed in an aqueous solution in which 2 g of propylene glycol ester of alginic acid and 20 g of common salt were added to 2 kg of water, stirred well, and dissolved. After soaking as a liquid for 24 hours, drain the soaking liquid and sprinkle the phosphate coating solution described in Example (2) evenly and evenly, leave it to rest for 12 hours to allow it to sufficiently penetrate, and then add 2 kg of water. Boil for 15 minutes, dissolve 750 g of salt in 6000 g of water, add 750 g of the emulsion of soybean salad oil described in Example (1), stir well, mix and dissolve, add 5000 g of sprinkling water, and grind and emulsify. Add the remaining 1000g of water to the emulsion and mix well to make 25kg of flour.
The noodle strips are then added to the mixture using a kneading machine, kneaded for 30 minutes, rolled, wrapped in a plastic bag, aged for 24 hours, cut out using a noodle string cutter, and then steamed for 10 minutes. Soft noodles are produced by uniformly and evenly coating the noodles with the soybean salad oil coating liquid described in Example (1) and boiling them for 12 hours.

Example 5, Example of Claim (5) Select 1 kg of brown rice, wash thoroughly with water, and add 3 g of sodium metaphosphate, 0.4 g of sodium polyphosphate, 0.2 g of sodium metaphosphate, 0 sodium phosphate to 2 kg of water. .2 Add 1g of cannedium powder and 20g of table salt, stir well, mix and dissolve.Soak for 24 hours in an aqueous solution, drain the soaking liquid, add 2kg of water, and make 1.
After boiling for 5 minutes, add 150 g of sweet powder, 750 g of salt, 100 g of egg powder, 750 g of the soybean salad oil emulsion described in Example (1), and 25 g of Mencolor to 6000 g of water, mash and emulsify, and use the remaining water for sprinkling. Mix well and mix with 25 kg of wheat flour in a kneading machine, knead well for 30 minutes, and then roll it in a rolling machine. Apply soybean salad oil to the surface of the resulting noodle strips, wrap them in a plastic bag and leave them to age for 24 hours. After steaming for 30 minutes with steam, the noodles are further sprinkled with the soybean salad oil coating liquid described in Example (1) and left to stand for 12 hours to produce fried noodles.

Example 6, Example of Claim (6) 1 kg of brown rice was carefully selected, washed with water, drained, soaked in the phosphate soaking solution described in Example (5) for 24 hours, and then prepared in Example (1). Sprinkle evenly and evenly with the soybean salad oil coating mentioned above, then 1
Let it sit for 2 hours to fully absorb water, then add 2 kg of water and steam for 15 minutes.
750 g of common salt, 750 g of the emulsion of soybean salad oil described in Example (1), 100 g of egg flour, and 25 g of mencolor are added and mixed with thorough stirring. 500.0 g of sprinkling water is added, and the mixture is ground and emulsified. The emulsion was well mixed with the remaining sprinkling water, mixed with 25 kg of Chinese wheat flour in a kneading machine, kneaded for 30 minutes, and then rolled in a rolling machine. .15g was added, wrapped in a plastic bag and aged for 24 hours, then further rolled in a rolling machine.
Cut the noodles using a noodle string cutting machine to produce fresh Chinese noodles.

Applicant (inventor) Takao Fushimi

Claims (6)

[Claims] (1) A kneading process in which wheat flour or buckwheat flour is the main raw material and water, salt and noodle quality improvers, etc. are added to it to make noodles, or wheat flour is the main raw material and water, salt, yeast, sugar, fats and oils, In the mixing process of bread making by adding yeast food, bread quality improvers, etc., raw grains such as brown rice are carefully selected, drained, and mixed with dilute acetic acid solution, vinegar, other acidulants, acidic phosphate solution, or salt solution. Oils and fats obtained by emulsifying fats and oils by dipping them in a dilute mixed aqueous solution of or more than 100% of the above, and then draining the soaking liquid and emulsifying the fats and oils using an emulsifier and a type 1 or more of a thickening agent. emulsions of the above-mentioned oils and fats, or emulsions of oils and fats, crab polyphosphates, phosphates, sulfites, antioxidants, milk powder, skim milk powder, chicken eggs, vegetable proteins, starches, dextrins, gums. , seaweed powder, shiitake mushroom germ powder, salt, sugar, glucose, starch syrup, seasonings, chemical seasonings, nutritional fortifiers, other foods, and products processed by adding one or more types of these. Or, add these ingredients, stir, mix, emulsify, etc., sprinkle with something, steam or boil, add water or boiling water, mash or emulsify, or add sprinkling water. The product is ground or emulsified, or is ground or emulsified with the addition of one or more ingredients such as a noodle quality improver or bread quality improver, and is then ground or emulsified in the above-mentioned kneading process or kneading process. Grains such as brown rice that are used as an auxiliary ingredient in the process of making noodles and bread, such as noodles and breads, which are made by kneading or mixing with wheat flour and making noodles or bread. Addition method. (2) A kneading process in which wheat flour or buckwheat flour is the main raw material and water, salt, noodle quality improver, etc. are added to it, or wheat flour is the main raw material and water, salt, yeast sugar, fats and oils, Yeast food, bread quality improvers, etc. are added, and raw grains such as brown rice are carefully selected during the mixing process of bread making, washed with water,
After draining, soak in a dilute acetic acid solution, vinegar, other acidulants, phosphate solution, salt water, or a dilute mixed solution of these, drain the dipping solution, and remove polyphosphates, phosphates, etc. Acidic phosphates and other ingredients, milk powder, chicken eggs, vegetable proteins, antioxidants, sulfites, starches, dextrin, gums, seaweed powder, shiitake mushroom powder, germ powder, and salt. ,
Sugar, glucose, starch syrup, seasonings, chemical seasonings, nutritional fortifiers, other foods, and processed products with the addition of one or more of these types or more. Add water or hot water to the obtained product by steaming or boiling it, or mashing or emulsifying it. The mixture is ground or emulsified by adding more than 100 seeds, and then added to the water or flour in the kneading or kneading process described above, kneaded or kneaded, and then made into noodles or bread. A method for adding grains such as brown rice used as an auxiliary material in the process of making noodles, breads, etc., characterized by: (3) A kneading process in which wheat flour or buckwheat flour is used as the main ingredient and water, salt, and a noodle quality improver are added to it, or wheat flour is used as the main ingredient and water, salt, yeast, sugar, fats and oils, and yeast are added. In the mixing process of bread making by adding foods, bread quality improvers, etc., raw grains such as brown rice are carefully selected, washed with water and drained, and oils and fats are used as emulsifiers and thickeners of 1 type or 1 type or more. An emulsion of oils and fats obtained by emulsifying the oils and fats using the above-mentioned emulsions, or polyphosphates, phosphates, sulfites, antioxidants, milk powder, chicken eggs, gums, vegetable proteins, and starches. , dextrin, seaweed powder, germ powder, shiitake mushroom powder, salt, sugar, glucose, starch syrup, seasonings, chemical seasonings, nutritional fortifiers, extracts, other foods, and one or more types of them. Water is added to a product obtained by immersing it in an emulsion of oils and fats obtained by adding one or more processed products, stirring and mixing, and then steaming or boiling it. A process of adding boiling water and grinding or emulsifying the product, or adding one or more ingredients such as a noodle quality improver or a bread quality improver and grinding or emulsifying the product, followed by the above-mentioned kneading process or kneading process. Noodles that are made into noodles or bread by kneading or kneading them in addition to water or wheat flour,
A method of adding grains such as brown rice to be used as an auxiliary ingredient in the noodle and bread making process of breads, etc. (4) A kneading process in which wheat flour or buckwheat flour is used as the main ingredient and water, salt, a noodle quality improver, etc. are added to it, or wheat flour is used as the main ingredient and water, salt, acetic acid, sugar, etc.
In the mixing process of bread making by adding fats and oils, yeast food, and bread quality improvers, raw grains such as brown rice are carefully selected, washed with water and drained, and fats and oils are used as emulsifiers and thickening agents. A polyphosphate, a phosphate, a sulfite,
Antioxidants, milk powder, eggs, gums, vegetable proteins, starches, dextrin, seaweed powder, germ powder, shiitake mushroom powder, salt, sugar, glucose, starch syrup, seasonings, chemical seasonings, nutritional fortifiers,
Extracts, other foods, and products processed by adding one type or more of these types, etc.; In addition, one or more types of polyphosphates, phosphates, acidic sulfites, etc. are immersed in an emulsion of oils and fats obtained by stirring and mixing, and then the immersed emulsion of oils and fats is cut off. Sulfites, antioxidants, milk powder, eggs, vegetable proteins, starches, dextrin, gums, seaweed powder, shiitake mushroom powder, germ powder,
Salt, sugar, glucose, starch syrup, seasonings, chemical seasonings, nutritional fortifiers, other foods, and products processed by adding one or more of these types or more. Sprinkle with an aqueous solution such as porridge and steam or boil it, then add water or hot water and mash or emulsify, or further improve the quality of noodles or bread. Add one or more of these seeds, grind or emulsify them, add to the water or flour in the kneading process or kneading process, and knead or mix to make noodles. A method for adding grains such as brown rice to be used as an auxiliary material in the noodle and bread making process of noodles and breads characterized by bread making. (5) A kneading process in which wheat flour or buckwheat flour is used as the main ingredient and water, salt, a noodle quality improver, etc. ,
In the mixing process of bread making by adding yeast food, bread quality improvers, etc., raw grains such as brown rice are carefully selected, washed with water,
Drain and add polyphosphate, acidic phosphate, sulfite, antioxidant, milk powder, egg, vegetable protein, starch, dextrin, gum, seaweed powder. , shiitake mushroom powder, germ powder, salt, sugar, glucose, starch syrup, seasonings, chemical seasonings, nutritional fortifiers, other foods, and products processed by adding one or more of these, etc. Immerse it in an aqueous solution, cut off the soaking liquid, steam it, or boil it, then add water or boiling water and grind or emulsify it. Or, add water and grind or emulsify, or add one or more ingredients such as noodle quality improver, bread quality improver, etc. and grind or emulsify, then mix in the above kneading process. A method for adding grains such as brown rice to be used as an auxiliary ingredient in the noodle and bread making processes of noodles and breads, which are characterized in that they are made into noodles or bread. (6) A kneading process in which wheat flour or buckwheat flour is used as the main ingredient and water, salt and noodle quality improvers, etc. are added to it, or wheat flour is used as the main ingredient and water, salt, yeast, sugar, fats and oils, In the mixing process of bread making by adding yeast food, bread quality improvers, etc., the grains used as raw materials for brown rice flour are carefully selected, washed with water and drained, and then mixed with polyphosphates, phosphates, and acidic phosphates. Seeds or more, sulfites, antioxidants, milk powder,
Eggs, vegetable proteins, starches, dextrin, gums,
Seaweed powder, shiitake mushroom powder, germ powder, salt, sugar, glucose, starch syrup seasoning, chemical seasonings, nutritional fortifiers, other foods, and products processed by adding one or more types of them, etc. Oils and fats obtained by emulsifying fats and oils by immersing them in an aqueous solution containing 1 type or 1 type or more of 1 type or more and cutting off the soaking liquid and using an emulsifier or a thickener with 1 type or more. or emulsions of the above-mentioned oils and fats, crab polyphosphates, phosphates, sulfites, antioxidants, milk powder, chicken eggs, vegetable proteins, starches, dextrins, gums, seaweed powder. , germ flour,
Salt, sugar, glucose, starch syrup, seasonings, chemical seasonings, nutritional fortifiers. Other foods and their processed products with the addition of one or more kinds of food, etc.; Or, add water or hot water to the resulting product by stirring and mixing to emulsify it, then steam or boil it, then mash or emulsify it, or add sprinkling water and mash it. The above-mentioned kneading process is a process in which the product is emulsified, emulsified, or ground or emulsified with the addition of one or more ingredients such as a noodle quality improver or a bread quality improver. Noodles and breads that are made by kneading or mixing with wheat flour to make noodles or breads, brown rice, etc. used as an auxiliary ingredient in the bread making process. How to add grains.