JPS60203153A - Nutrient-enriched noodles - Google Patents

Abstract

PURPOSE:Nutrient-enriched noodles having improved digestion and absorption, obtained by blending a noodle ingredient with a microbiologically active enzyme consisting of unpolished rice, honey, edible calcium, a plant microorganism, etc. to give a powdered substance, adding a solution of salt to it, aging and cultivating the blend, processing the blend into noodles. CONSTITUTION:(A) A powdered substance obtained by (i) blending unpolished rice, honey, edible calcium, etc. with a plant microorganism, fermenting, cultivating the blend to give a biologically active enzyme, (ii) mixing the biologically active enzyme with wheat flour or buckwheat flour or mixed flour of them, etc. is blended with (B) a solution of salt, aged, cultivated, and processed into noodles, to give the desired enriched noodles. The noodles are optionally made into a raw state, a semiraw state or dried. EFFECT:Addition of wheat embryo bud, marine algae, sesame, etc. provides the powdered substance with nutritive value.

Description

[Detailed Description of the Invention] This invention provides "raw noodles" such as udon, soba noodles, raw soba, Chinese noodles, spaghetti, etc., which are made from wheat flour, soba 1, etc.
The present invention relates to nutritionally enhanced noodles obtained by improving ``half-raw noodles'' and ``dried noodles'' to enhance their nutritional content.

The so-called "raw noodles" have been used for a long time.

Noodles such as "half raw noodles" and "dried noodles" are food products that use wheat flour, buckwheat flour, etc. as the noodle material, and are simply processed according to the type of noodle. Other materials were rarely mixed or added. However, in recent years, due to efforts to expand demand for noodles and the influence of the natural food boom, attempts have been made to mix in pieces or powder of certain natural foods such as sesame seeds and seaweed during the noodle making process. It's here. This attempt was mainly aimed at adding and reinforcing nutrients that were lacking or not present in wheat or soba noodles, so the aim was to improve the ingredients of the noodles, including those added nutrients. In terms of the degree of digestion and absorption,
There is nothing different from the old one, and the degree of damage greatly depends on the health condition of the person eating it, and not only the ingredients of the noodles but also the nutrients that have been added and supplemented are wasted. This often happened.

This invention has succeeded in developing and perfecting a new type of noodle that will not only make these recent trends in noodle improvements more effective, but also actively promote overall human health. The configuration is as detailed below.

That is, the noodles of the present invention are made by mixing an appropriate amount of microbially active enzyme into a noodle material made of wheat flour, buckwheat flour, or a mixture thereof to form a powder, and adding saline to the powder. It is a nutritionally enhanced noodle made by stirring, aging and culturing, and making noodles according to the type of noodle.

The microorganism-activated enzyme is a protein-based substance produced by fermenting and culturing a mixture of brown rice or brown rice flour containing germ epidermis, honey, edible calcium, pollen, etc., with plant microorganisms, and then aging it. Even when eaten alone, it acts as a biocatalyst in the human body, breaking down various nutrients and replacing them with substances that are easily digested and absorbed by each part of the human body's cells.

Nutrient-enhanced noodles, which are made from powdered noodle materials mixed with microbial active enzymes, can be cooked and eaten in the same way as conventional noodles, and the various nutrients taken into the human body can be individually absorbed. It acts as a catalyst and promotes chemical reactions, converting nutrients into components that are easily digested and absorbed by each part of the human body. Therefore, by eating these nutritionally enhanced noodles, it not only improves the digestion and absorption of the nutrients originally contained in the noodles themselves, but also promotes the digestion and absorption of foods other than noodles that are eaten at the same time. This results in the creation of new noodles that are fundamentally different from conventional noodles, which simply add ingredients other than the noodle material to replenish nutritional deficiencies.

The noodles of the present invention having the above-mentioned structure not only lose some microbial active enzymes due to steaming during the cooking process, but also contain nutrients (such as vitamin Bt, vitamin Eli, phytosanitary, calcium and other minerals). etc.), there is a risk that certain types of losses may occur. Therefore, if the microbial active enzyme is mixed with finely powdered wheat germ or brown rice germ, taking into account the loss of these components, the desired effects of the present invention can be more reliably achieved. Become something.

Although the purpose of the present invention can be fully achieved by the nutritionally enhanced noodles realized in this way, in order to meet diverse demands and further stimulate the desire to purchase, it is necessary to prepare fine pieces or powders of various natural foods that are of high interest in modern society. can also be added to this microbially active enzyme to form nutritionally enriched noodles.

The types of natural foods are not particularly limited, but may include one or several types of mushrooms such as nameko and shiitake, beans, vegetables, fruits, seaweed, sesame seeds, etc. depending on taste. can be used in combination. Depending on their properties, these may be used in the form of small pieces or ground.

Next, the blending ratio and manufacturing method will be explained using raw soba, which is one of the representative examples of the nutritionally enhanced noodles of the present invention described above, as an example.

Noodle material 10 in which buckwheat flour and wheat flour are mixed at a ratio of, for example, 3 nia (this ratio is a unique value adopted by the manufacturer, and is called, for example, Eva soba or Shibunki soba).
0 parts by weight, 2 to 3 parts by weight of a microbial active enzyme is mixed,
Stir to form a powder. If necessary, wheat germ and brown rice germ are mixed in at a ratio of 0.8 to 1 part by weight each at this stage.

On the other hand, when adding natural foods to replenish nutrients lacking in the noodle material, they are prepared separately from this powdered material. However, in the case of a relatively smooth powder such as sesame seeds, it may be mixed in at the same time as the powder is formed and stirred uniformly. One guideline for the mixing ratio of these natural foods is about 6 to 5 parts by weight; You may need to increase or decrease the percentage.

Thereafter, the powdered material and the fine pieces or powdered natural food are put into a large container or a stirrer, and 35 to 68 parts by weight of saline solution adjusted to a hydrometer concentration of 5 to 8 degrees is added. Knead thoroughly for 10 to 15 minutes (about 10 minutes in summer, 15 minutes in winter). And approximately average -
Once it has a suitable viscosity, it is rolled into bars in predetermined amounts and passed through a rolling mill in the first stage.

In this first step of passing through a rolling mill, the viscosity is increased by simultaneously unwinding two of the previously rolled viscous materials and rewinding them into a single rod.

The stick-like viscous material that has been re-rolled in this way is sealed in a plastic bag, etc., and is matured and cultured for a predetermined period of time, for example, more than 8 hours in the winter, or about 8 hours in some cases, and about 2 hours in the summer. . This process allows the moisture within the viscous substance to become more uniform, and the microbial active enzymes to ripen within the entire noodle.
It will be cultivated.

After that, after a predetermined ripening and culturing period has elapsed, the stick-shaped viscous material is unwound and rolled again using a rolling mill to gradually thin it out, and then cut to have a predetermined thickness and width.
Automatic drying completes the noodle making process.

The nutritionally enhanced noodles of the present invention formed as described above are
In addition to simply replenishing the existing ingredients of the noodles to create noodles with well-balanced nutrients, the newly added nutrients and the ingredients already present in the noodles themselves are treated with microscopic substances in the body. Active enzymes will exert a biocatalytic action to increase the degree of their digestion and absorption.

Therefore, by eating noodles, it is possible to ingest the nutrients necessary for the human body in a well-balanced and efficient manner, which is far superior to the previous noodles that simply added missing nutrients. It becomes food.

What is even more important is that the microorganism-active enzymes that are taken into the body along with the noodles also decompose and excrete bacteria and toxins that have accumulated in the human body. It purifies the human body and revives cells that had been damaged by chemical seasonings and other artificially harmful substances, greatly contributing to improved health.

In this way, the nutritionally enhanced noodles of this invention, which are an ideal food, can be manufactured without making any major changes to the previous processes (i+j), so there is little impact on manufacturing costs. It has the advantage of being able to continue to provide food at a price that fully meets consumer expectations, and also provides noodles with a variety of flavors to suit the tastes of diversifying dietary habits. Kotomo i
It is a high value-added food that is no inferior to other foods, such as iJ function.

Claims (1)

[Scope of Claims] 1. Brown rice, honey, 1. Edible calcium, etc. mixed with vegetable microorganisms, fermented and cultured, and an appropriate amount of microbial active enzymes are added to noodles made of wheat flour, buckwheat flour, or a mixture of both. Nutritious noodles made by adding salt water to the powder mixed into the ingredients, aging and culturing, and making noodles. 2. Nutrient-enriched noodles comprising the powder described in claim 1 further mixed with an appropriate amount of fine powder of wheat germ or brown rice germ. (b) The powdered material according to claims 1 and 2,
In addition, an appropriate amount of fine pieces or powder made of natural food materials such as JL, beans, vegetables, fruits, seaweed, and sesame are mixed into the noodles. Nutritious noodles made with