JPS61257150A

JPS61257150A - Curcuma-containing noodles

Info

Publication number: JPS61257150A
Application number: JP60100279A
Authority: JP
Inventors: Kanenori Shimabukuro; 島袋　金徳
Original assignee: Individual
Current assignee: Individual
Priority date: 1985-05-10
Filing date: 1985-05-10
Publication date: 1986-11-14

Abstract

PURPOSE:The title noodles that are made by adding crushed, liquid curcuma to noodle flour, kneading, rolling and cutting into strings, thus being suitable as a food for health with good taste and color. CONSTITUTION:A kind of herb, curcuma is made into a liquid by means of, e.g., a mixer and added to noodle flour in an appropriate amount. Then, they are kneaded, rolled and cut into strings to give the objective noodles.

Description

【発明の詳細な説明】本発明は、液状化したウコンにめん粉を入れて混練して
なるウコン入りめんに関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to turmeric-containing noodles made by adding starch to liquefied turmeric and kneading the mixture.

更番ζ詳しくは、ウコンをミキサー機によって液状化し
、この液状化したウコンにめん粉を添加して両者を混練
し、これを圧延してめん線状に切断して得るようにし、
薬草として用いられるウコンをめん粉にむりなくマツチ
せしめ、健康食品としての商品価値を向上せしめたウコ
ン入りめんに関する。In detail, turmeric is liquefied using a mixer machine, starch is added to the liquefied turmeric, the two are kneaded, and the mixture is rolled and cut into strips.
This invention relates to turmeric-containing noodles which have improved commercial value as a health food by fully incorporating turmeric, which is used as a medicinal herb, into the flour.

そばやうどん等のめん類においては、こしの強さと両店
えとが製品の価値を左右するといわれ、且つ製品の色彩
も製品価値上重要な要素である。When it comes to noodles such as soba and udon, it is said that the strength of straining and the texture of the noodles affect the value of the product, and the color of the product is also an important factor in the value of the product.

ところで従来では、こしの強さや両店えを出すために、
めん粉に食塩水を適当な割合で配合し、これによってこ
しの強さや両店えを生じさせるようにしている。また、
中華めんにおいては、めん粉に天然には合成の炭酸カリ
、炭酸ソーダおよびリン酸塩からなるかん水を混入し、
これにより粘弾性を向上させ、こしの強い且つ両店えの
あるめんを得ている。By the way, in the past, in order to bring out the strength of strain and both sides,
Salt water is mixed with the noodles in an appropriate ratio to create strained strength and texture. Also,
In Chinese noodles, noodle flour is mixed with naturally occurring brine consisting of synthetic potassium carbonate, soda carbonate, and phosphates.
This improves viscoelasticity, resulting in noodles that are firm and have both sides.

このように、従来のめん類では、こしの強さや両店えを
適度に保つため、食塩水を用いたりかん水を用いたりし
ている。In this way, conventional noodles use salt water or brine in order to maintain appropriate strain strength and texture.

未発明者は、以上の如き食塩水やかん水を用いることな
く、こしが適度にあり、両店えが良好であるめんを得る
べく鋭意研究の結果、未発明を成したものである。The inventor has made this invention as a result of intensive research in order to obtain noodles that have an appropriate texture and good texture without using salt water or brine as described above.

未発明の目的とする処は、めん粉と液状化したウコンと
を混練し、これを圧延等してめん線状に切断して得るよ
うにしたウコン入りめんを提供することにある。The object of the present invention is to provide turmeric-containing noodles obtained by kneading starch flour and liquefied turmeric, rolling the mixture, and cutting it into strips.

従って未発明の目的は、従来の如く食塩水やかん水を一
切用いることなく、液状化したウコン液のみでめん粉を
混練し、薬草であるウコンとめん粉とを無理なくマツチ
せしめ、健康食品としての製品価値に優れたウコン入り
めんを提供する。Therefore, the uninvented purpose is to knead starch with only liquefied turmeric liquid without using any salt water or brine as in the past, and to mix the medicinal herb turmeric with the starch without any difficulty, and use it as a health food. To provide turmeric-containing noodles with excellent product value.

以下に未発明の好適実施例を説明しつつ、その効果を述
べる。The effects thereof will be described below while explaining preferred embodiments which have not yet been invented.

ウコンの根茎を水で洗浄し、これをミキサー機等で液状
化する。この液状のウコンにめん粉を添加し、これをた
んねんに混練する。この混練物を平たく圧延し、これを
めん線状に切断したのち、熱湯で茹でて水切して製品を
得る。かくして本発明に係るウコン入りめんは製造され
る。尚、かかるウコン入りめんを乾燥させれば、乾めん
とすることができる。The rhizomes of turmeric are washed with water and liquefied using a mixer or the like. Add starch to this liquid turmeric and knead it thoroughly. This kneaded material is rolled flat, cut into strips, boiled in boiling water and drained to obtain a product. In this way, the turmeric-containing noodles according to the present invention are manufactured. In addition, if such turmeric-containing noodles are dried, they can be made into dried noodles.

ウコンは周知のように薬草として知られており、従来で
は煎じて飲むことが普通であった。−万能の利用方法と
してカレー粉の着色剤として用いられている。Turmeric is well known as a medicinal herb, and in the past it was common to brew it and drink it. -It is used as a coloring agent in curry powder as a versatile usage.

ウコンとめん粉との配分量は好みによって種々であるた
め、一義的には決定できないが、本発明者が種々試みた
結果、ウコンとめん粉との割合を３対７の割合で配合し
た場合が最良と思われる。The amount of turmeric and starch to be distributed varies depending on preference, so it cannot be determined unambiguously, but as a result of various attempts by the present inventor, when the ratio of turmeric to noodle flour is blended at a ratio of 3 to 7. seems to be the best.

すなわち、かかる割合とした場合、適度のこしの強さが
あり、且つ適度の両心があった。これを多数の人々に試
食□させた結果、従来のめんと同様に両心が良いとの評
価を受けた。一方つコンは、黄色色素を含み香りがある
ため、製造されためんは色彩も良く若干の香りを有し、
従来の味気のないめん類と比較して一味違った食品とし
てその製品価値は大である。That is, when using such a ratio, there was an appropriate amount of stiffness and an appropriate amount of both sides. When a large number of people tried this noodle, it was rated as good on both sides, just like traditional noodles. On the other hand, tsukon contains yellow pigment and has a fragrance, so the noodles produced have a good color and a slight fragrance.
Its product value is great as it is a slightly different food compared to conventional bland noodles.

Claims

[Claims] Turmeric is liquefied using a mixer machine, etc., an appropriate amount of starch is added to the liquid turmeric, the two are kneaded, the kneaded product is rolled, and then cut into strips. Noodles with turmeric, characterized by the fact that they are made with turmeric.