JPS61141854A - Production of noodles - Google Patents

Abstract

PURPOSE:To obtain noodles such as instant Chinese noodles, etc., hardly causing broken pieces of noodle lines, having improved toughness and slipperiness, by adding ionized calcium comprising oystershells as a raw material into wheat flour. CONSTITUTION:Wheat flour is blended with ionized calcium, to give the aimed raw noodles. The ionized calcium is obtained by packing oystershells or their powder to the electrodes of cathode, and inducing discharges between the electrodes so that an electric current is applied to the oystershells.

Description

DETAILED DESCRIPTION OF THE INVENTION (Technical Field) The present invention relates to a method for producing noodles. More specifically, the present invention relates to a method for producing noodles, which is characterized in that ionized calcium obtained by exposing powder from oyster shells or oysters to an electric discharge between electrodes is added to wheat flour as a raw material.

(Explanation of terminology) The noodles mentioned above include Chinese noodles (including instant Chinese noodles), udon, somen, hiyamugi, spaghetti, macaroni, etc.
All are made from wheat. Regarding "soba", those whose main ingredient is wheat flour and buckwheat flour is used as an auxiliary ingredient are also included in the above-mentioned noodles.

The ``ionizing force rhusium made from oyster oysters'' described in the claims of the present application is obtained by exposing oysters or powder from oysters to an electric discharge between electrodes, and is used in a powdered state. Chemically, this powder is CaO, that is, calcium oxide, but it has a high electrical conductivity, which will be explained in detail later, and is particularly easy to ionize when added to water. It is different from oxidized calcilum.

(Prior Art) There are many types of noodles, and it is difficult to briefly describe all the conventional methods for producing them.However, we will explain conventional methods for increasing the firmness, which is an important characteristic of noodles. Adding alkaline substances to flour has been practiced for a long time as a way to make noodles more chewy. A typical example is the brine used in the production of Chinese noodles. Brine is an aqueous solution of strong alkaline carbonates, such as potassium carbonate, sodium carbonate, and sodium bicarbonate, but this brine has health problems, as announced by the VJHo (World Health Organization) and others. It is widely known that
In recent years, research has been conducted on methods for producing noodles, especially Chinese noodles, that do not use brine, and various proposals have been made one after another. in particular,
Calcium compounds containing alkaline earth metals, such as oxidizing lucium (Japanese Patent Laid-Open No. 56-158065), ignited combustion products of natural products (shells, eggshells, limestone, etc.) containing calcium carbonate as the main component (Japanese Patent Laid-Open No. 56-158064) , a method using calcium hydroxide (Japanese Patent Publication No. 56-158063) and calcium chloride (Japanese Patent Publication No. 9-2237).

Although these methods have the nutritional advantage of being able to replenish minerals such as calsulam, they are essentially all Chinese noodle manufacturing methods that avoid the use of gansui, and the quality of these products is not as good as before. It's nothing more than Chinese noodles, and it's never satisfying. Particularly in products that use rhusium chloride, chlorine ions have a negative effect on the quality of the product. Therefore, there is a strong demand for the development of a method for producing coffee of even better quality without using brine.

(Structure of the Invention) The present inventor has long had a strong interest in the production of noodles, especially instant Chinese noodles, and as a result of various studies to solve the above-mentioned problems, he added "ionized calcium" made from oysters to wheat flour. The present invention was achieved by discovering that manufacturing noodles is not just a foolproof way to solve the above problems, but also has merits in the manufacturing process.

The gist of the present invention is ``a method for producing noodles characterized by adding ionized calcium made from oyster mushrooms to wheat flour.'' The above-mentioned "ionizing force rhusium made from oyster shells" can be obtained by filling oyster shells or their powder between the positive and negative electrodes, and applying electricity to the oyster shells by discharging the electrodes ri. It should be noted that the heating temperature from the drawing of electricity is preferably from 500°C to 1200°C, particularly preferably from 1000 to 1200°C.

This ionized calcium is CaO in terms of current-carrying chemistry as described above, but the electrical conductivity of the ionized calcium used in the examples described later is 10, '000 to 11,
As can be inferred from the fact that the electrical conductivity of slaked lime (commercially available) is 8,000 μS/cIn, whereas the electrical conductivity of slaked lime (commercial product) is
It has the property of being particularly easy to ionize.

A method has already been proposed for producing noodles from wheat flour using ignited combustion material such as calcilum oxide or shells instead of electricity and brine as described in the prior art section. Calcium oxide is obtained by exposing oysters to electrical discharge, and is considered to be different from ordinary calcilum oxide and calcilum oxide obtained by igniting shells, etc. in that it has the property of being particularly easily ionized. .

(Effect of the invention) As a raw material for the ionizing power Rusium used in the present invention,
One of the reasons for using oysters is that they contain a well-balanced combination of essential minerals that are valuable in view of the low nutritional value of calcilum.

Table 1 shows an example of the analysis results of ionized calcium used in the present invention.

Table 1 Although it is possible to produce ionized calcium from mineral-based Lucium carbonate, such mineral-based products are generally deficient in minerals essential to the human body and are nutritionally undesirable, and are not used in the present invention.

The ionized calcium used in the present invention preferably has a high electrical conductivity (measured in deionized water with adjusted pH) of 10.000 μS/
Preferably, cr11 to 12,0OOpS/cIn. The reason for this is that substances with high electrical conductivity are particularly well absorbed in the gastrointestinal tract.

In the present invention, if the effect obtained by adding ionized calcium to flour is compared to the case of producing instant Chinese food using brine, the time required to add water to flour and knead it will be reduced. Ru.

■The noodle strings are hard to break, so the yield rate of the noodle strings is improved0■1
The drying time of 1!1It31 is shortened. ■You can get a product that is superior in firmness and sturdiness. ■It doesn't spread much after boiling. The reason why the texture is stronger when using ionized calcium than when using brine is thought to be that because calcium is divalent, it crosslinks the molecules of wheat gluten.

The amount of ionized rhusium added to wheat flour is determined depending on the properties of the raw flour and the intended use of the product, but is usually 01 to 4% by weight, preferably α2 to α6% by weight, based on the wheat flour.

Food additives must not be harmful, so they are generally bound by strict regulations. Mineral calcilum is regulated to less than 1 inch, but oysters, which are a type of animal and plant ingredient, are excluded from this regulation. This point can also be cited as an advantageous point of the present invention.

Next, the present invention will be explained in detail, and the present invention will be described more specifically. However, the present invention is not limited to these Examples in any way.

Example 1 For ionized calcium, a powder produced by the method described above was used. That is, the powder from the oysters is filled between negative and positive electrodes installed in a pipe with an inner diameter of 20 mm and an electric heater #j is placed on the outside. A product manufactured by energizing powder was used. The same applies to the ionized calcium used in each of the following examples.

Add 50F of salt, the above ionized calcium 241, and 100F of natural rubber (sherry-like latex) to 6kg of wheat flour (semi-strong flour), mix with 200g of water, stir, and knead well. 1. Next, this string was introduced into a steamer and steamed with heated steam at 110°C to 120°C for about 75 seconds, and the noodle string was taken out from the steamer and cooled with strong wind to produce instant Chinese noodles. .

Example 2 The same procedure as in Example 1 was carried out except that 12 tons of ionized calcium was used.

Example 3 Add 50F of common salt and 24F't of ionized calcium to 6Kf of wheat flour (semi-strong flour), mix with 200F of water, stir and knead well, and then process in the same manner as in Example 1 to make instant Chinese noodles. was manufactured.

Comparative Example 1 Wheat flour (semi-strong flour) 6 auxiliaries - 250 f of common salt and brine (containing salts are mainly Na2COa, specific gravity L26) 150
d and 150 d of water were added, mixed and stirred, and kneaded well. The resulting mixture was passed through a noodle making machine to form noodle strings, and treated in the same manner as in Example 1 to produce instant Chinese noodles.

Comparative Example 2 Wheat flour (semi-strong flour) 6Kf, natural gum (Jie IJ-like latex) 100F, and salt 170? and water 200
Add the noodles, mix and stir and knead well, then pass through one fl machine to make noodle strings, and then process in the same manner as in Example 1.
Produced instant Chinese food.

Approximately 70 tons of each of the products of the above fruitful examples and comparative examples were placed in an enameled pot with a content of 1000 #I, and 5QQ of boiling water was added.
After adding m/, boil them in a gas range for about 3 minutes at the same time, and just before turning off the heat, add the same B-terminal Knoop to the same 6 pots, stir well, and leave for about 5 minutes @ 10 people Check the body and mouthfeel of each product on the panel;
F? It's @ll. The result was the energization shown in Table 10. The body and texture were expressed as follows.

Strength of body: Particularly strong ++ Strong + Average Expert - Weak - Weak - Smoothness: Particularly good ++ Good Ten Average Expert - Bad - Bad - First Medium Table Example 4 Wheat flour (semi-strong flour) 1-4 tons of ionized calcium
Add 3 f of salt and 300 m of water, knead well, place on a rolling board, knead thinly with a rolling pin, fold and cut into thin strips, loosen into boiling water and boil for about 6 minutes. The noodles were placed in a colander, washed lightly with water, and later gathered into appropriate sizes to make ``Tama-udon''.

Comparative Example 3 "Tama-udon" was made from wheat flour (semi-strong flour) in the same manner as in Example 4 except that ionized calcium was not used.

The udon noodles of Example 4 and Comparative Example 3 were placed in a enamel pot containing 500 IIL of udon soup prepared in advance, boiled for about 3 minutes, and then left for 5 minutes. Both test udon noodles were evaluated for their chewiness and mouthfeel. As a result, compared to Example 4 or Comparative Example 3, it was found that both body and mouth feel were far superior.

Claims (1)

[Claims] 1. A method for producing noodles characterized by adding ionized calcium made from oyster shells to wheat flour.