JPS61257149A - Production of noodles - Google Patents

Abstract

PURPOSE:To obtain the titled noodles useful as a food for babies and infants, providing them with nutrients of vegetable, having a mellow taste and improved palatability, by blending wheat flour with a desired vegetable, asparagus powder, etc., making them into noodles, measuring the amount of the prepared kneaded material and cutting it to give the noodles. CONSTITUTION:Wheat flour is blended with a desired vegetable, asparagus powder, potato paste, almond powder and, if necessary, buckwheat flour, carbon ated water, the blend is mixed, processed into noodles, the prepared kneaded material is measured and cut to give the aimed noodles.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing so-called noodles such as udon, soba, and ramen, and more specifically to a method for producing noodles containing nutrients from vegetables.

(Prior art and its problems) Conventionally, the manufacturing method for noodles such as udon, soba, and ramen was to add buckwheat flour and hydrophilic ingredients to wheat flour, as well as add salt as needed, and then roll it into a shape in the noodle manufacturing process. This is a universal manufacturing method, in which extrusion is carried out, followed by an Ill cutting step, and if necessary, additional steps are carried out at the end.

By the way, children and toddlers who are still growing tend to like eating noodles, but on the other hand, they are very picky about vegetables, and this is the age when they need to be most careful about nutritional imbalances. However, the universal method described above takes into consideration the nutritional balance for growing children and infants! It is not possible to create one.

[Problem that the invention seeks to solve]

As a result of extensive research, the present inventor has come up with a novel method for producing noodles that can automatically replenish the nutritional content of vegetables by mixing them with noodles.

[Means for solving problems]

The technical means to solve the above problems is to add desired vegetables, asparagus powder, potato paste, and almond powder to wheat flour, as well as add buckwheat flour and hydrophilic water as necessary, and mix these. The process of making noodles and measuring and cutting the kneaded material obtained in the noodle making process are carried out sequentially.

〔Example〕

The present invention will be explained in detail below.

(1) Noodle-making process: Add desired vegetables, asparagus powder, potato paste, and almond powder to the flour, as well as a model for ramen noodles and buckwheat flour for soba noodles, and mix it for a specified time. The raw materials are mixed in a noodle-making machine, then kneaded uniformly in a noodle-making machine, and then extruded in a rolled state.

In this noodle-making process, the above-mentioned flour and other raw materials may be directly mixed into a noodle-making machine, and the raw materials may be uniformly kneaded while being mixed, and then extruded in a rolled state.

(2) Weight and Cutting Step The rolled kneaded material obtained in the above noodle making step is measured and weighed to an appropriate amount using a cutting machine, and then cut into a predetermined linear shape.

Note that this step may also be performed by manually cutting the material into linear shapes after weighing with a weighing machine.

Next, in order to enhance the understanding of the present invention, experimental examples will be explained.

(Experiment example of raw ramen) 15 kg of wheat flour, 2 ka of mock-up, 200 g of salt, 1 kO of edamame paste (frozen food), 1 kO of pumpkin paste (frozen food), 1 kg of carrot paste (frozen food), 1 kg of sweet corn paste (frozen food) Food) 1kg of 1kL spinach, add 1ka each of asparagus powder, potato paste, and almond powder to make the taste mellow, mix in a mixer for 30 minutes, knead uniformly in a noodle machine, and roll. Raw ramen noodles were manufactured through extrusion, then metering and cutting steps. When I tried it, the taste was mild.

(Experiment example of raw soba) Add 7 ka of wheat flour, 3 ka of buckwheat flour, the same paste as above for raw ramen, spinach, asparagus powder, potato paste, and almond powder and mix in a mixer for 45 minutes. The mixture was kneaded uniformly in a noodle making machine, extruded in a rolled state, and then subjected to a cutting process and a boiling process to produce raw soba noodles. When I tried it, I found that it had a mild taste similar to Nama Ramen.

(Experiment example of raw udon) Flour 10ka, salt 1009. In addition, the same pastes as those for raw ramen and raw soba noodles, spinach, asparagus powder, potato paste, and almond powder (1 each)
kg was added, mixed in a mixer for 20 minutes, kneaded uniformly in a noodle making machine, extruded in a rolled state, and then subjected to a metering, cutting process and 1jB process to produce raw udon noodles. The results were the same as those for raw ramen and raw soba noodles.

Although the pastes and spinach used in the above experimental examples are frozen foods, they are heated and thawed before use.

〔Effect of the invention〕

As described above, the present invention adds desired vegetables to wheat flour, so that the nutritional value of the noodles is significantly increased, and the nutritional value of vegetables can be automatically supplied to children and infants during their growing period, thereby contributing to the prevention of nutritional imbalance. A new one could be manufactured. Furthermore, as a result of adding almonds, potatoes, and asparagus, the taste becomes mellow and the special flavor of vegetables is hidden, making it palatable and even children and infants can eat it without any hesitation.

Therefore, the intended purpose was achieved.

Claims (1)

[Claims] The noodle-making process involves adding desired vegetables, asparagus powder, potato paste, and almond powder to wheat flour, and adding buckwheat flour and ■ water as needed, and mixing the mixture to make noodles. A method for producing noodles, which comprises sequentially carrying out the steps of measuring and cutting the obtained kneaded material.