JPS61108345A - Production of noodle containing embryo bud and rice bran - Google Patents

Abstract

PURPOSE:To obtain the titled noodles having a good taste, milling rice obtained in cleaning unpolished rice, blending it with wheat flour, and salt water, kneading them to form dough, aging it,rolling it by a noodle belt machine, sandwiching it in between noodle dough made of wheat flour, rolling the sandwiched material, and cutting it into noodle state. CONSTITUTION:Unpolished rice is cleaned to give rice bran, which is milled once into fine particles, kneaded with wheat flour and water to give dough, which is allowed to stand in a room, aged, and rolled by noodle belt machine. While, wheat flour is blended with water, processed into common noodle dough, it is rolled by a noodle belt machine, two sheets of the rolled noodle belts are piled, and used. The rice bran-containing noodle belt is sandwiched in between the two common noodle belts, rerolled and cut simultaneously into a noodle state, to give the aimed noodles containing embryo bud and rice bran.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles mixed with rice bran containing germ.

Traditionally, flour and other miscellaneous food powders other than buckwheat flour have been added to the noodle dough.
For example, it is common to add tea to make chasoge, or add wakame to make wakame noodles.

The present invention mixes rice bran as a powder of this miscellaneous food to make germ noodles.

Rice bran obtained from the rice milling process is known to be rich in active ingredients, including vitamin B and minerals such as calcium, but it has been widely used as pickles, rice bran, and livestock feed since ancient times. It was only used for food, but it was never used directly for human food.

This is thought to be due to the fact that rice bran has a unique odor and taste and contains a large amount of fat, making it difficult to mix with water. Therefore, during the food shortages during the Second Dog War, the outer skin of the same type of wheat, the so-called wrinkles, was used as food, but rice bran was rarely used.

However, now that health is being reconsidered, unrefined brown rice is recommended as a rice food with nutritional value, such as eating rice bran in its natural form, which is rich in nutritional components. Reeds are also avoided because they are difficult to cook and cannot be cooked well in a regular rice cooker.

In the present invention, rice bran containing the germ, which is rich in nutritional components, is mixed with wheat flour or buckwheat flour to provide delicious noodles to ordinary households.

To explain the method for producing germ noodles of the present invention, the rice bran containing the germ obtained from brown rice in the process of milling is first milled to make it into fine grains comparable to wheat flour. This is because if the rice bran is milled, the particles are large and hard, so when it is made into noodles, it has a bad texture and leaves a feeling of discomfort.This fine grained rice bran is mixed with approximately the same amount of wheat flour. Mix it with strong flour, add slightly salted water, and put it in a stirrer to form a kneaded noodle dough.

The resulting noodle dough is wrapped in a wet cloth and left to ripen in a high-humidity room to improve the compatibility of the rice bran and flour.

Then, this aged noodle dough containing rice bran is passed through a noodle sheet machine and rolled to form noodle sheets.

On the other hand, separate from this noodle belt, a noodle belt is made using the normal noodle making method for udon, soba, etc., and this regular noodle noodle belt and the above-mentioned noodle belt containing rice bran are stacked on top of each other, and the noodle belt is placed between two noodle belts of regular noodles. Noodles are formed by sandwiching noodle strips containing rice bran into a sandwich-like shape, or by stacking them one on top of the other and rolling and cutting them again using a noodle strip machine.

In this manufacturing method, the noodle dough made from rice bran is rolled out and then layered with a noodle strip of regular noodles to form noodles, which have a pleasant texture and no discomfort, and which have a smooth texture. So, when making noodle dough with rice bran,
Even if the dough is formed by increasing the amount of flour mixed and the noodles are cut and made using only this dough, it will not be possible to produce the smooth noodle skin of normal noodles, and it will be easy to cut as fresh noodles, and it will not be possible to make noodles as dry noodles. This is not suitable as it creates noodles that break easily. The noodle dough for this regular noodle is udon, soba noodle, himokawa,
You can use somen noodles etc. Also, as for the amount of rice bran mixed in, up to 30% of the total wheat flour will give the flour a glossy and firm texture that will give it an excellent taste and texture, but if it exceeds that amount, even if it matures and becomes viscous, it will break easily. The texture becomes worse.

The germ noodles produced by the method of the present invention are said to have particularly useful embryos, and because they are sufficiently matured, the odor and taste peculiar to rice bran disappears, and they are fragrant and delicious, with smooth noodle skin and good texture. We believe that it has outstanding effects in a world where healthy food is being reconsidered.

Next, an example will be given.

Mix the same amount of wheat flour (strong flour) with the milled rice bran IKf,
Add slightly salted water of 5 degrees Baume to this, put it in a stirrer, and knead it to form a slightly stiff noodle dough.

Wrap this lump of noodle dough in a tightly wrung wet cloth and keep the humidity at 85%.
Then, leave it for 90 minutes to ripen in a room kept at 28°C.

On the other hand, divide the udon dough made by adding water to 3Kf of wheat flour into two pieces and run each one through a noodle forming machine to make two thin noodle sheets. Noodle strips were made, two noodle strips of udon dough were stacked, a noodle strip containing rice bran was sandwiched between them in a sandwich-like manner, and the noodles were cut again while being run through the noodle strip machine to obtain raw noodles.

The raw noodles of this restaurant contain 20 parts of rice bran, but when I cooked them using the normal boiling method and ate them as cold udon noodles, there was no odor typical of rice bran, and the noodles were smooth with a strong, slightly chewy texture. It was fragrant and extremely delicious. The color was also slightly yellowish, reminiscent of noodles with egg.

Claims (1)

[Scope of Claims] 1. Rice bran obtained by refining brown rice is once milled into fine particles, flour and salt water are added to this to form a kneaded dough, and the dough is left in a room to age. , roll it with a noodle sheet machine, add water to wheat flour to make a normal noodle dough, roll this with a noodle sheet machine, stack two sheets of the rolled noodle sheets, and use the two sheets of the rice bran-filled noodle sheet. A method for producing noodles containing germ bran, which is sandwiched between regular noodle strips and cut into noodles while being rolled again. 2. The method for producing noodles containing german bran according to claim 1, wherein buckwheat flour is mixed in addition to wheat flour as the noodle dough for regular noodles. 3. The method for producing noodle containing germ rice bran according to claim 1, wherein a noodle strip of regular noodles and a noodle strip of noodle dough containing rice bran are layered one by one and then rolled and cut.