JPS61119150A - Production of modified noodle and the like - Google Patents

Abstract

PURPOSE:To produce noodles having improved flavor, springiness and preservability, by adding a processed UME or/and beefsteak plant, etc., to a raw material, e.g. wheat flour. CONSTITUTION:Noodles such as wheat vermicelli buckwheat vermicelli, Chinese noodles, coating of fried dumpling stuffed with minced port or shao-mai, etc. are produced by the conventional method. In the process, a processed UME such as UME flesh, UME fruit juice, UME vinegar, UME extract, etc. or beefsteak plant such as beefsteak plant flour, beefsteak plant extract, etc. alone or in a mixture is added to a raw material, e.g. wheat flour, and an edible vinegar, e.g. brewed vinegar, synthetic vinegar or fruit vinegar is further added thereto as desired.

Description

[Detailed Description of the Invention] The present invention relates to a method for modifying noodles, etc., and more specifically, it involves adding processed plum products, soba, etc. alone or in combination, and using edible vinegar, etc. as necessary. This article relates to a method for producing characteristically modified noodles.

First of all, noodles such as Yagiyoza and Shiyuumai wrappers are produced by essentially the same method except for their different shapes, and in the present invention, they will be collectively referred to as noodles, etc. Malic acid, fumaric acid, edible vinegar, etc. have traditionally been used to preservative these noodles, but apart from when these are added to boiling water and used to adjust I)H, am When added to the inside of the noodles themselves, there are drawbacks such as roughening of the skin of the noodles, making them hard and brittle, and in some cases, deteriorating the flavor. Even when protein decomposition products are added to food acids,
It was insufficient. Until now, there have been almost no attempts to improve the flavor of the noodles themselves using seasonings other than ramen noodles. It has been the general idea among those skilled in the art that noodles and the like are given a traditional taste by adding external ingredients such as soup and ingredients. Contrary to this common sense, the inventors added processed plum products or shiso, etc., alone or in combination, to the inside of noodles, etc., and added edible vinegar, etc. as needed. They found that the aging of food products, etc. was significantly slowed down, the flavor was further improved, and it also had a remarkable preservative effect. Furthermore, plums are an excellent health food, and the present invention has created new noodles that can benefit human health. In the present invention, the target noodles refer to those made of wheat flour, buckwheat flour, etc., which are processed by adding water, boiled, steamed, fried, heated with hot air, and other various methods to gelatinize the starch. Therefore, items that have not been gelatinized (for example, spaghetti-1 somen noodles) are meaningless and excluded. However, if it contains 10% or more water and is preserved in raw noodles, gyoza/shiyuumai skin, etc., and the starch is then gelatinized by boiling, steaming, or other methods, it falls within the scope of the present invention. Of course, it's 1. Processed plum products refer to all products processed from raw plums, such as plum meat, plum juice, plum vinegar, plum extract, and concentrates thereof. Perilla is obtained from perilla leaves, such as perilla powder, perilla extract, etc., and fragrances (natural and synthetic) containing the same component as perilla (aldehyde WA) are also within the scope. Edible acids refer to Joezo vinegar, synthetic vinegar, and harvested fruit vinegar (Jozo vinegar and synthetic vinegar). The manufacturing method for noodles and the like is a conventional method. The noodles are made into noodle strings, but the wrappers for Giyoza and Shiyuumai are made into circular or square sheets, and are essentially the same thing. In the present invention, processed plum products, perilla, etc., and, if necessary, edible vinegar, etc. are added to the formulation in this conventional manufacturing method.

The amount of processed plum products, etc. to be added is optional, but for processed plum products, 1
-10%, and perilla etc. about 0.1-2%. Of course, seasonings, various polysaccharides, sweet sugars, acidulants, pigments, fragrances, vitamins, and other various foods or additives may be added during this blending process.

In the method of the present invention, when processed plum products, perilla, etc. are added to noodles, etc., the first thing that happens is that the noodles, etc. become elastic after the starch is gelatinized. What is significantly superior to other methods of imparting elasticity to Category J1 etc. is that it provides excellent elasticity while improving the overall flavor. What is particularly important is that we have found that the flavor of processed plum products, perilla, etc. goes well with the noodles of the present invention, as well as improving their physical properties. In addition, in the present invention, a conventional method using an organic acid is used.
The result is not simply stiffness like j', but elasticity appears throughout. This elasticity lasted for up to 5 days when stored in the refrigerator, an unprecedented result. Analysis of this from the perspective of starch retrogradation resulted in the following K.

As an example, we will use udon noodles boiled in the usual way, and udon noodles boiled in the same way with 3 parts of shiso plum vinegar (2.5 times concentrated) per 100 parts of wheat flour. After storage, the degree of gelatinization of starch was measured by the Mikumo method, and the results were as follows.

Immediately after 24 hours 48 hours 72 hours Invention product 95 87 84 79 Control product 95
80 75 65 In addition to the excellent physical changes over time, the products of the present invention were also shown to have significantly superior overall sensory test results. Further, if we compare the present invention with the case where an organic acid is simply used, the product of the present invention is superior in terms of elasticity, and the product of the present invention is good for the skin of noodles and the like, but the organic acid alone causes roughness. The product of the present invention is significantly superior in flavor. It goes without saying that the product of this invention is nutritionally superior. Furthermore, when we tested noodles made using perilla and edible acids, we were able to obtain superior results in terms of improved flavor, improved viscoelasticity, and improved preservability compared to the control product. When used in combination with KL, processed plum products, and edible acid, excellent results were obtained in which the shelf life of ordinary udon noodles, etc., which lasted for 8 days, could be improved to 5 to 6 days. Ta. For more instant noodles,
It is recognized that carcinogens are produced when Chinese noodles containing 7 water are heated to t-160°C or higher, but the method of the present invention also has the effect of suppressing the production of these carcinogens.

Next, examples will be shown.

Example 1 25 kg of wheat flour, plum vinegar with perilla (2.5 times concentrated)
7009, 7.5# of water, and commercially available thickening polysaccharide 1002 were added to make noodle strings in a conventional manner. Add this to 15-2
Boiled for 0 minutes.

Example 2 25 kq of wheat flour, 200 f of commercially available perilla extract, 700 f of edible acid, 7.5 kq of water, and polysaccharide Sat were added and boiled as pfl line according to a conventional method.

Example 3 Flour 25# Toji Shichininshi Plum Vinegar (same as Example 1) 50
02, synthetic edible acid 2009, water 7.5# and polysaccharide 80f
and noodles were made by a conventional method.

Example 4 7# of buckwheat flour, 18# of wheat flour, 50# of plum vinegar with shiso
0f,! : 200f of edible vinegar and 8 polysaccharides (I and 7.5# of water)
was added to make soba noodles using the usual method.

Example 5 Chinese noodle flour 25#, 3°Be' brine 8 to 9
Noodle strings were made by adding 500 f of plum vinegar containing perilla and 200 f of edible vinegar using a conventional method. I boiled this for 2 minutes.

Example 6 25 # of wheat flour, 2°Be' brine 8 & 9, 60 (l) of plum vinegar with shiso and 10 (l) of lecithin were added to make 1III by the usual method, which was steamed to gelatinize and fried in tofu.

Example 7 Flour 25#, malic acid 20t and carrageenan 8
0? , Locust Bee/Gum 5 (L and Shin)
400 f of plum vinegar, 50 f of lecithin, and 9 parts to 7 parts of water were added in a conventional manner to make jl#j, and then steamed and fried.

Example 8 Noodle strips were prepared using the same composition as in Example 1 and punched out into circular or square shapes to obtain the wrappers for Giyoza and Shiyuumai.

The above is an example, and the present invention is not restricted by this.

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Claims (2)

[Claims] (1) Udon, Japanese soba, Chinese noodles, instant noodles, gyoza/shiyuumai skin, etc. In short, processed plum products or shiso, etc., alone or in combination, in the method of manufacturing noodles that gelatinize starch. A method for producing modified noodles, etc., characterized by adding (2) The method for producing modified noodles, etc. according to claim 1, in which edible vinegar (including fruit vinegar) is used in combination with processed plum products or shiso, etc., alone or in combination.