JPS59146550A - Noodle containing "mozuku" - Google Patents
Noodle containing "mozuku"Info
- Publication number
- JPS59146550A JPS59146550A JP58023333A JP2333383A JPS59146550A JP S59146550 A JPS59146550 A JP S59146550A JP 58023333 A JP58023333 A JP 58023333A JP 2333383 A JP2333383 A JP 2333383A JP S59146550 A JPS59146550 A JP S59146550A
- Authority
- JP
- Japan
- Prior art keywords
- mozuku
- noodles
- noodle
- flour
- present
- 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.)
- Granted
Links
Abstract
Description
【発明の詳細な説明】
本発明は、めん粉ともずくとを混練してなるもずく入り
めんに関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to noodles containing mozuku, which are made by kneading starch and mozuku.
更に詳しくは、めん粉ともず（とを適宜Ｗずつ混合して
これを混練し、この混線物を平たく圧延し、これをめん
線状に切断したのち熱湯て茹ててｔ↓〕るようにし、も
ず（成分の一つであるアルギン酸等によって適度の腰の
強さ及び耐応えの良さを保持さぜるようにしだもすく入
りめんに関する。More specifically, mix noodles with flour and mozu in appropriate amounts of W, knead the mixture, roll this mixture flat, cut it into strips, and then boil it in boiling water. , Mozu (one of the ingredients, alginic acid, etc.), which maintains appropriate firmness and durability.
そはやうとん等のめん類においては、腰の強さと耐応え
とが製品の良し悪しを左右すると言われている。It is said that the strength and durability of noodles, such as noodles, determine the quality of the product.
ところて従来てはこの腰の強さや耐応えを出、す１．７
めに、めん粉に食塩水を適当な割合で配合し、食塩によ
って腰の強さや耐応えを生じさせるようにしている。一
方中華めんにおいては、めん粉に天然あるいは、合成の
炭酸カリ、炭酸ソーダおよびリン酸外からなるアルカリ
性のかず水を混入し、これにより粘弾性を向」ニさせ、
腰の強い且つ耐応えのある中華めんを得ている。However, in the past, the strength and durability of the lower back was achieved, and the
For this purpose, the noodles are mixed with salt water in an appropriate ratio, and the salt gives them strength and durability. On the other hand, in the case of Chinese noodles, natural or synthetic alkaline water consisting of potassium carbonate, soda carbonate, and phosphoric acid is mixed into the flour to improve its viscoelasticity.
The Chinese noodles are firm and durable.
以上の如〈従来では腰の強さや耐応えを適度に保つため
に、食塩水を用いたり、かん水を用いたりしている。As mentioned above, in the past, salt water or brine was used to maintain the strength and resistance of the back to an appropriate level.
本発明者は、以上の、、如き食塩水やかん水を用いるこ
とな（、腰か強くて耐応えのあるめん類を得るー・く鋭
意研究の結黒、本発明を成したものである。The present inventor has completed the present invention after extensive research into obtaining noodles that are firm and durable without using saline or brine.
本発明の目的とする処は、めん粉ともずくとを混練し、
これを圧延してめん線状に切断したのち、熱湯で茹でて
得るようにしたもずく入りめ／〕を提供することにある
。The object of the present invention is to knead noodles and ground beef,
The object of the present invention is to provide mozuku omelet which is obtained by rolling it, cutting it into strips, and then boiling it in hot water.
従って本発明の目的とする処は、食塩水やかん水を一切
用いることな（、もずくに３まれているアルギン酸を有
効に利用して腰の強い耐応えのあるめんをｉ！ｊるよう
にし、健康食品的なもずくをめん扮にむりなくマツチせ
しめ、栄養価か高くて磯の香りを保有したもず（入りめ
んを提供する。Therefore, the purpose of the present invention is to make noodles that are firm and durable by effectively utilizing the alginic acid found in mozuku without using any salt water or brine. Mozuku, which is a health food, is used as noodles to give it a satisfying texture, and the noodles are highly nutritious and retain the scent of the ocean.
以下に本発明の好適実施例を説明する。Preferred embodiments of the present invention will be described below.
めん粉に適宜量のもずくを配合し、この配合物をたんね
んに混練する。この混練物を平たく圧延１７、これをめ
ん線状に切断した後、熱湯で茹で水シｊｌ シて製品を
得る。かくして、本発明に係るもすく入りめんは製造さ
れる。Add an appropriate amount of mozuku to the noodle flour, and knead this mixture thoroughly. This kneaded material is rolled 17 into a flat shape, cut into strips, and then boiled in boiling water to obtain a product. In this way, the mosuku noodles according to the present invention are produced.
もずくは周知のように、海草の一種でそれの藻体中には
アルギン酸が Ｃａ 塩として約１５％〜：２５％程度
存在している。このアルギン酸塩の水溶液は粘度か高く
粘弾性に優れ、且つアルギン酸自身１１４敗しにくいと
いう性質を有する、かかる成分を保有しているもずくを
生の状態で水洗し、適宜量めん扮に配合し、これをたん
ねんに練る。か（することにより、めん粉の主成分であ
るタンパクと−１−記アルキン酸とか結合し、これによ
り粘性の高い弾力のあるもず（とめん粉との混合物が得
られる。従来てはめん粉を線状にするためには水を添加
していたか、本発明はもずく自身の保有する水分たけて
十分である。したかって従来の如く水の配分に神経を使
う必要もない。As is well known, mozuku is a type of seaweed, and its algae contain about 15% to 25% of alginic acid as Ca salt. This alginate aqueous solution has a high viscosity and excellent viscoelasticity, and the alginic acid itself has the property of not being easily destroyed by 114. Mozuku, which contains such ingredients, is washed with water in a raw state, and an appropriate amount is added to the noodle soup. Practice this thoroughly. By doing this, the protein, which is the main component of the noodle flour, and the -1-alkynoic acid are combined, resulting in a highly viscous and elastic mixture of mozu (mozu) and noodle flour. In order to make the powder into linear shape, water was added, but in the present invention, the water contained in the mozuku itself is sufficient.Therefore, there is no need to worry about water distribution as in the conventional method.
もずくとめん粉との配分量は好みによって種々であるた
め、一義的には、決定てきないが、本発明者か最も妥当
であると思われる割合は、めん粉ともずくとを６λが１
４の割合で配合した場合と思われる。すなわち、かかる
割合とした場合、適度な腰の強さかあり、且つ適度の耐
応えかあった。これを多数の人々に試食させた結果、従
来のめん類よりも耐応えが良く、且つもずくが入ってい
るため、磯の香りがあり非常に良いとの評価を受けた。The proportion of mozuku and noodle flour varies depending on preference, so it cannot be determined unambiguously, but the ratio that the inventor considers to be the most appropriate is that 6λ of noodle flour and noodle flour is 1
This seems to be the case when they are mixed at a ratio of 4. In other words, with this ratio, there was an appropriate amount of stiffness and an appropriate amount of durability. When a large number of people tried this noodle, they found it to be more chewy than conventional noodles, and because it contains mozuku, it has a very good flavor from the ocean.
一方かかる割合とした場合、混練作業が容易であった。On the other hand, when this ratio was used, the kneading operation was easy.
以りの説明で明らかな如く本発明によれば、直接的に水
分を必要とぜす、もずくを混入してこれを混練するたけ
で、線状とすることかでき、そしてもずくの成分である
アルキン酸塩の催れた粘弾作用によって腰の強い耐応え
のあるめんを得ることかでき、従来の如き直接的に食塩
やかん水を添加することなく肯ることかでき、製造作業
の簡易化を達成することかできる。As is clear from the following explanation, according to the present invention, by simply mixing mozuku, which requires moisture directly, and kneading it, it can be made into a linear shape, and it is a component of mozuku. Due to the viscoelastic action of the alkinate, it is possible to obtain noodles that are firm and durable, and can be produced without directly adding salt or brine as in the past, which simplifies the manufacturing process. Is it possible to achieve this?
４）に本発明に係るもすく入りめんは、従来のタンパク
費を主成分とするめんと比較し、低力口ＩＪ−て各種の
ミネラル分を含み、更にヨード分ヲ含んでおり、健康食
品としてよい。4) Compared to conventional noodles whose main ingredient is protein, the mosuku noodles of the present invention are low-strength and contain various minerals, as well as iodine, making them a health food. may be used as
特許出願人 島袋金徳 代ｖ１ソ＼弁護士 宮 １）義 夫Patent applicant Kintoku Shimabukuro Dai v1 So\Lawyer Miya 1) Yoshio
Claims (1)
この混練物を平たく圧延してこれをめん線状に切断した
のち熱湯て茹てて？↓ｊ、るようにしたもずく入りめん
。Mix appropriate amounts of mozuku and starch and knead.
Roll this kneaded material flat, cut it into strips, and then boil it in boiling water? ↓j, noodles with mozuku.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58023333A JPS59146550A (en) | 1983-02-14 | 1983-02-14 | Noodle containing "mozuku" |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP58023333A JPS59146550A (en) | 1983-02-14 | 1983-02-14 | Noodle containing "mozuku" |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS59146550A true JPS59146550A (en) | 1984-08-22 |
| JPS625577B2 JPS625577B2 (en) | 1987-02-05 |
Family
ID=12107651
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP58023333A Granted JPS59146550A (en) | 1983-02-14 | 1983-02-14 | Noodle containing "mozuku" |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS59146550A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5411256A (en) * | 1977-06-24 | 1979-01-27 | Kouichi Ogawa | Low calorie food |
| JPS5473143A (en) * | 1977-11-21 | 1979-06-12 | Shimizu Sadao | Improvement of noodles by adding algae |
| JPS54119045A (en) * | 1978-03-04 | 1979-09-14 | Yasushi Nakamura | Production of noodles |
-
1983
- 1983-02-14 JP JP58023333A patent/JPS59146550A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5411256A (en) * | 1977-06-24 | 1979-01-27 | Kouichi Ogawa | Low calorie food |
| JPS5473143A (en) * | 1977-11-21 | 1979-06-12 | Shimizu Sadao | Improvement of noodles by adding algae |
| JPS54119045A (en) * | 1978-03-04 | 1979-09-14 | Yasushi Nakamura | Production of noodles |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS625577B2 (en) | 1987-02-05 |
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