JPS5998659A - Preparation of noodle - Google Patents

Preparation of noodle

Info

Publication number
JPS5998659A
JPS5998659A JP57209182A JP20918282A JPS5998659A JP S5998659 A JPS5998659 A JP S5998659A JP 57209182 A JP57209182 A JP 57209182A JP 20918282 A JP20918282 A JP 20918282A JP S5998659 A JPS5998659 A JP S5998659A
Authority
JP
Japan
Prior art keywords
noodles
flour
saponin
water
mixture
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
Application number
JP57209182A
Other languages
Japanese (ja)
Other versions
JPH0239224B2 (en
Inventor
Mitsuo Nonokawa
野々川 光雄
Masahiro Osaki
大崎 雅洋
Tsutomu Yamamoto
努 山本
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nonogawa Shoji Ltd
Original Assignee
Nonogawa Shoji Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Nonogawa Shoji Ltd filed Critical Nonogawa Shoji Ltd
Priority to JP57209182A priority Critical patent/JPS5998659A/en
Publication of JPS5998659A publication Critical patent/JPS5998659A/en
Publication of JPH0239224B2 publication Critical patent/JPH0239224B2/ja
Granted legal-status Critical Current

Links

Abstract

PURPOSE:To prepare noodles having excellent quality, by adding and kneading a dispersion containing soybean saponin and/or adzuki saponin and water to the raw material of noodles, e.g. wheat flour, buckwheat flour, starch, salt, KANSUI (potash water used in the preparation of Chinese noodles), colorant, seasweeds, cereal flour, etc. CONSTITUTION:Raw material of noodles such as wheat flour, buckwheat flour, starch, salt, KANSUI, colorant, seaweeds, cereal flour, etc. is mixed with soybean saponin and/or adzuki saponin, and the mixture is kneaded with water. The kneaded mixture may be incorporated with a gum such as guar gum, carrageenan, etc., and the use of lecithin improves the water-retainability of the noodles. The amount of soybean saponin etc. is 0.01-1wt%, based on the total weight of the flour. After kneading, the mixture is formed in the form of noodles by hand or by a noodle-making machine, and if necessary, dried or semi-dried to obtain the noodles.

Description

【発明の詳細な説明】 本発明は操業性並びに香味の保存安定性に優れた麺類の
製造法に関するものである。
DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles with excellent operability and storage stability of flavor.

本発明は公知麺類を製造するに際し、大豆サポニン、小
豆サポニンより選択された一種又は混合物と水とを含む
分散液を添加練合する事により公知麺基材を均質に接合
させ、経日時の安定性の向」−をはかる事を特徴とする
麺類の製造法である。
When producing known noodles, the present invention involves adding and kneading a dispersion containing one or a mixture selected from soybean saponin and adzuki bean saponin and water to homogeneously bond the known noodle base materials and stabilize them over time. This is a method for producing noodles that is characterized by measuring the sexual orientation.

本発明でいう公知麺基相とは、小麦粉、そば粉、澱粉、
食塩、かんすい、着色物質、海草又は穀粉類等からなる
ものを意味し、公知麺類とは、生ゆで(うどん生麺、う
どんゆで麺、生中華麺、ゆで中華麺、蒸し中華麺、生日
本そば、ゆで日本そば、ぎょうざ、ワンタン、シーウマ
イ、春捲等)、乾麺(ひら麺、うどん、ひやむぎ、そう
めん、日本そば、干中華麺、手延べそうめん、手延べひ
やむぎ、手延べうどん等)、即席めん(油処理中華麺、
非油処理中華麺、油処理中華麺、非油処理中華麺、スナ
ック麺等)、マカロニ、スiz ’r 7テイi(?、
パゲッティ、ヌード/ヘバーミセリー、マカロニ、シ4
.ノヘ□アルファヘット、フアルファーレ等)及びその
他(ライス麺、ビーフン、澱粉麺、海草麺等)を意味す
るものである。
In the present invention, known noodle bases include wheat flour, buckwheat flour, starch,
Commonly known noodles include those made of salt, kansai, coloring substances, seaweed, or grain flour, etc., and known noodles include raw boiled (udon raw noodles, udon boiled noodles, raw Chinese noodles, boiled Chinese noodles, steamed Chinese noodles, raw Japanese soba) , boiled Japanese soba, gyoza, wontons, sea urchin, spring rolls, etc.), dried noodles (hira noodles, udon, hiyamugi, somen, Japanese soba, dried Chinese noodles, hand-stretched somen, hand-stretched hiyamugi, hand-stretched udon, etc.), instant noodles ( oil-treated Chinese noodles,
non-oil-treated Chinese noodles, oil-treated Chinese noodles, non-oil-treated Chinese noodles, snack noodles, etc.), macaroni, suiz'r7tii (?,
Paghetti, Nude/Hevermicelli, Macaroni, Si4
.. Nohe □ alphahet, falfale, etc.) and others (rice noodles, rice noodles, starch noodles, seaweed noodles, etc.).

本発明で使用する分散液は大豆サポニン、小豆サポニン
より選択された一種又はこれらの混合物と水とを含むも
のから構成されており、これ以外に、グアガム、ロー力
ストヒーンガム、カラギ一ナンの如きガム質等が含有さ
れてもよい。
The dispersion liquid used in the present invention is composed of one selected from soybean saponin and adzuki bean saponin, or a mixture thereof, and water. quality etc. may be included.

さらにレシチンを適量使用すると、大豆サポニン、小豆
サポニンより選択された一種又はこれらの混合物を水に
分散させる時にダマを形成させることなく分数U4来る
と共に得られた麺類の保水性を向上させる事が出来るの
でより好ましい。
Furthermore, when an appropriate amount of lecithin is used, when one selected from soybean saponin, adzuki bean saponin, or a mixture thereof is dispersed in water, fraction U4 can be obtained without forming lumps, and the water retention of the obtained noodles can be improved. Therefore, it is more preferable.

本発明で使用する大豆サポニンは大豆(Glycine
  maxmθrrill )の種子より抽出精製した
わずかに苦味をもつ、異臭のない、黄褐色の粉末で、5
oyasaponin I、 n、 m、  A+およ
びA2より成り、大豆1 kgより、大豆サポニン約1
gが得られる。
The soybean saponin used in the present invention is soybean (Glycine).
It is a yellowish brown powder with a slightly bitter taste and no off-odor, extracted and purified from the seeds of
Composed of oyasaponin I, n, m, A+ and A2, approximately 1 soybean saponin from 1 kg of soybeans
g is obtained.

小豆サポニンは小豆(Phaseolus  angu
laris  W工GHT)の種子より抽出精製したわ
ずかに苦味をもつ、異臭のない褐黄色の粉末で、Azu
kisaponj、n I、 If、 m、 lV+ 
Vおよび■より成り、小豆1kgより小豆サポニン約1
gが得られる。
Adzuki bean saponin is an adzuki bean (Phaseolus angu).
It is a brownish-yellow powder with a slightly bitter taste and no off-odor, extracted and purified from the seeds of Azu.
kisaponj, n I, If, m, lV+
Consisting of V and ■, about 1 adzuki bean saponin per 1 kg of adzuki beans
g is obtained.

大豆サポニンおよび小豆サポニンは、それ自身に界面活
性作用を有するので、水に均一に分散させることが出来
る。
Since soybean saponin and adzuki bean saponin have surfactant properties themselves, they can be uniformly dispersed in water.

また、使用に際し、大豆サポニン、小豆サポニンより選
択された一種またはこれらの混合物の添加量は粉体の総
重量に対して001〜1重量%、好ましくは006〜0
6重量%にすることが望ましい。
In addition, when used, the amount of one selected from soybean saponin and adzuki bean saponin or a mixture thereof added is 0.01 to 1% by weight, preferably 0.06 to 0.00% based on the total weight of the powder.
It is desirable that the content be 6% by weight.

添加量が001重量%より少なくなると大豆サポニンま
たは小豆サポニンが部分的にしか分散されないためと、
香味を完全に被包せず、また各麺基材の接合効果が充分
に発揮されないので、製麺時に亀裂を生起したり、均一
な麺体を得ることが出来ないと共に、経口時香味の保存
性を向上させることが出来ず、また1重Ji1%より多
くなると、過度に苦味を増加させるため良好な食感を低
下させる場合があるので共に好ましくない。
This is because soybean saponin or adzuki bean saponin is only partially dispersed when the amount added is less than 0.001% by weight.
Since the flavor is not completely encapsulated and the bonding effect of each noodle base material is not fully exhibited, cracks occur during noodle making, it is impossible to obtain uniform noodle bodies, and the flavor is not preserved during oral administration. In addition, if the single weight Ji exceeds 1%, the bitterness may increase excessively and the good texture may deteriorate, which are both undesirable.

水の添加量は、粉体の総重量に対して10〜60重量%
好まシく430〜50重量%にする事が望ましい。
The amount of water added is 10 to 60% by weight based on the total weight of the powder.
The content is preferably 430 to 50% by weight.

水の添加量が10重量%より少なくなると、大豆サポニ
ン、小豆サポニンより選択された一種またはこれらの混
合物を完全に分散させる事が出来ず、60重量%より多
くなると麺体が過度にべとつくために製麺時にローラー
等に付着して一定形状を得ることが出来ない場合がある
ので共に好ましくない。
If the amount of water added is less than 10% by weight, one selected from soybean saponin, adzuki bean saponin, or a mixture thereof cannot be completely dispersed, and if it exceeds 60% by weight, the noodles become excessively sticky. Both are unfavorable because they may adhere to rollers and the like during noodle making, making it impossible to obtain a uniform shape.

この様にして製造された本発明の麺類は、麺体が均質で
、しかも、これらのサポニンに酸化防止効果があるため
、経日時香味の保存性が向上し、また食した際に、食味
、食感が良好なものとなる一方、食べすぎによる肥満を
防止する効果も合わせて有し、m類として最も理想的な
ものである。
The noodles of the present invention produced in this way have homogeneous noodle bodies, and these saponins have an antioxidant effect, so the preservation of flavor over time is improved, and when eaten, the taste and flavor are improved. It has a good texture and also has the effect of preventing obesity due to overeating, making it the most ideal type of food.

以下に実施例を示し、本発明を更に詳細に説明する。EXAMPLES The present invention will be explained in more detail by showing examples below.

実施例 1. 日本そげ 小麦粉(中力粉)65部およびそば粉35部を予め均一
に混合し、これに大豆サポニンと小豆サポニンの等景況
合物01部、大豆レシチン5部および食塩3部を水67
部に予め均一に分散した液を加えて練合し、製麺機の切
刃で切ったのち、温度50〜40℃、湿度70〜80%
で約8時間乾燥して乾麺を得た。
Example 1. Mix 65 parts of Japanese soge flour (all-purpose flour) and 35 parts of buckwheat flour uniformly in advance, add 0.1 part of a mixture of soybean saponin and adzuki bean saponin, 5 parts of soybean lecithin, and 3 parts of salt to 67 parts of water.
After adding the uniformly dispersed liquid in advance and kneading it, cutting it with the cutting blade of a noodle making machine, the temperature is 50-40℃ and the humidity is 70-80%.
The noodles were dried for about 8 hours to obtain dried noodles.

実施例 2 スパゲツティ 小麦粉(シュ〜ラムセモリナ)95部とはとむぎ粉5部
を予め均一に混合し、これに大豆サポニン01部、食塩
6部、大豆レシチン5部およびオリーブ油1部を水28
部に予め均一に分散した液を加えて練合し、押し出し型
製麺機により製麺し、次いで乾燥機で乾燥して乾麺を得
た。
Example 2 95 parts of spaghetti flour (shu-rum semolina) and 5 parts of barley flour were uniformly mixed in advance, and 0.1 part of soybean saponin, 6 parts of salt, 5 parts of soybean lecithin, and 1 part of olive oil were mixed with 28 parts of water.
A liquid uniformly dispersed in advance was added to the mixture and kneaded, and noodles were made using an extrusion type noodle making machine, and then dried using a drier to obtain dry noodles.

実施例 6 即席中華Example 6 Instant Chinese food

Claims (1)

【特許請求の範囲】 1、 小麦粉、そば粉、澱粉、食塩、かんすい、着色物
質、海草又は穀粉類等の麺類原料と、大豆サポニン、小
豆サポニンより選択された一種又はこれらの混合物とを
含有することを特徴とする麺類。 2、小麦粉、そば粉、澱粉、食塩、かんすい、着色物質
、海草又は穀粉類等の麺類原料と、大豆サポニン、小豆
サポニンより選択された一種又はこれらの混合物に水を
加えて練合し、手又は製麺機で製麺し、生、半生又は乾
燥することを特徴とする麺類の製造法。
[Claims] 1. Contains noodle raw materials such as wheat flour, buckwheat flour, starch, salt, kansai, coloring substances, seaweed, or grain flour, and one selected from soybean saponin and adzuki bean saponin, or a mixture thereof. Noodles characterized by 2. Add water to noodle raw materials such as wheat flour, buckwheat flour, starch, salt, kansui, coloring substances, seaweed, or grain flour, and one selected from soybean saponin and adzuki bean saponin, or a mixture thereof, knead with water, and knead by hand. Or, a method for producing noodles characterized by making noodles using a noodle machine and drying them raw, semi-raw or dry.
JP57209182A 1982-11-29 1982-11-29 Preparation of noodle Granted JPS5998659A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP57209182A JPS5998659A (en) 1982-11-29 1982-11-29 Preparation of noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57209182A JPS5998659A (en) 1982-11-29 1982-11-29 Preparation of noodle

Publications (2)

Publication Number Publication Date
JPS5998659A true JPS5998659A (en) 1984-06-07
JPH0239224B2 JPH0239224B2 (en) 1990-09-04

Family

ID=16568692

Family Applications (1)

Application Number Title Priority Date Filing Date
JP57209182A Granted JPS5998659A (en) 1982-11-29 1982-11-29 Preparation of noodle

Country Status (1)

Country Link
JP (1) JPS5998659A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH680974A5 (en) * 1990-07-24 1992-12-31 Nestle Sa

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH680974A5 (en) * 1990-07-24 1992-12-31 Nestle Sa

Also Published As

Publication number Publication date
JPH0239224B2 (en) 1990-09-04

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