JPS6139017B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing noodles containing heat-processed tea extract.

The present inventors learned that a heat-processed tea extract obtained by heat-treating green tea using a specific method has unique physical and chemical properties, and conducted extensive research into developing its uses. As a result, when the above extract is added to flour when manufacturing noodles,
I learned that even without the use of salt, it is possible to obtain noodles that do not crack or fall apart when cooked, and have a firm texture. Normally, when manufacturing noodles such as udon and somen, 1 to 5
% salt is added. This is because the salt increases the stickiness of the gluten component of wheat flour and prevents the noodles from breaking during drying, and the addition of salt is considered essential when making noodles. Therefore, it is a surprising fact that it is possible to make noodles by adding the heat-processed tea extract without using any salt. By the way, ordinary green tea extract does not have the above effects.

The method of the present invention involves putting green tea into a tea drying machine,
Heat obtained by heating the green tea at 200 to 300°C for 20 to 60 minutes by heating the dryer from the outside while supplying dry air heated to 200 to 300°C externally into the dryer. This is a method for producing noodles containing heat-processed tea extract, which is characterized in that processed tea is extracted by a conventional method, the obtained extract is mixed with wheat flour, and then noodles are made by a conventional method.

In the method of the present invention, the heat-processed tea used as a raw material for the extract is green tea produced by a conventional method (i.e., tea leaves are steamed with steam, then rolled and dried several times, and finally pasteurized at around 100°C. The green tea is placed in a tea dryer, and the dryer is heated from the outside while supplying dry air that has been externally heated to 200 to 300°C into the dryer. obtained by heating at 200-300℃ for 20-60 minutes.

The tea manufacturing dryer described in Japanese Utility Model Application Publication No. 52-68499 devised by the present inventor is suitable for such a method of manufacturing heat-processed tea. That is, a rotary drum that is driven to rotate is supported on the fuselage, a heating device is provided at the bottom of the rotary drum to heat the rotary drum, and an air outlet is provided inside the rotary drum to send hot air heated outside. A tea dryer is preferably used.

The heat-processed tea extract used in the method of the present invention is obtained by extracting heat-processed tea produced by the above-mentioned method using a conventional method. That is, the processed tea is soaked in hot water or boiled with water and then filtered. Alternatively, it can also be obtained by extracting the processed tea described above with a water-miscible organic solvent such as ethanol, distilling off the organic solvent from the extract, and dissolving the residue in water. The extract thus obtained has a brown color. This is due to the browning caused by the amino carbonyl reaction between the sugars and amino acids contained in green tea during the heat processing described above.

The noodles are produced in the same manner as conventionally known methods, except that the heat-processed tea extract is added to the flour. That is, the above extract is appropriately diluted with water if necessary, this aqueous solution is mixed with wheat flour, and the mixture is rolled, kneaded, and cut out according to a conventional method. There is no particular limit to the amount of the extract added to the flour; if hard noodles are desired, the amount of extract is increased, and if soft noodles are desired, the amount of extract is decreased. Although it varies depending on the type of noodles, approximately 1 kg of flour requires approximately 1 kg of processed tea.
It is appropriate to use 10 to 200 g of extract. As mentioned above, if processed tea extract is added to flour, it is possible to make noodles without using salt, but this does not prevent the combined use of salt. Therefore, if salty noodles are desired, an appropriate amount of common salt can be added together with the above extract.

The noodles thus obtained can be used as raw noodles as they are, or can be dried, boiled, or steamed as desired by drying, boiling, or steaming. These can be manufactured either by hand or by machine. As the wheat flour, all-purpose flour is preferable, and other grain flours such as buckwheat flour and rice flour can also be mixed with the wheat flour.

Examples of noodles obtained by the production method of the present invention include udon, somen, hiyamugi, kishimen, Chinese noodles, buckwheat noodles, macaroni, and spaghetti.

The noodles obtained by the production method of the present invention have a slightly brownish color, and as described above, the surface does not crumble and the noodle strings do not crack. In addition, the texture has characteristics such as being more chewy and chewy compared to noodles containing salt. Furthermore, the antibacterial and antioxidant properties of the heat-processed tea extract impart preservative properties to the noodles.

Furthermore, according to the production method of the present invention, it is possible to make noodles without using any salt, so it is also suitable for producing salt-free noodles for patients with kidney disease or hyperemia.

Next, the present invention will be explained in more detail with reference to Examples.

Example (1) Preparation of thermally processed tea 1 kg of green tea was placed in a tea dryer equipped with a heating device and a blower device, and the drying process was carried out while blowing dry air heated outside to about 250°C into the dryer. The machine was heated from outside with a burner, and the green tea inside the dryer was heated to approximately 300°C for 30 minutes. After heating, the mixture was allowed to cool to obtain heat-processed tea.

(2) Preparation of heat-processed tea extract 2 kg of heat-processed tea obtained in the above (1) was boiled and extracted four times with 5.4 g of water, and the liquids were combined to obtain a heat-processed tea extract.

(3) Manufacture of udon noodles 4 kg of wheat flour (all-purpose flour), 480 g of the heat-processed tea extract obtained in (2) above, and 540 g of water were placed in a mixer and mixed with stirring. After rolling the mixed raw materials through a rough sizing machine and a composite machine, the roughly sized noodle strips were thoroughly kneaded and rolled through a rolling machine, and then rolled to continuously cut out noodle strings. The cut noodle strings were dried to obtain 5 kg of dried udon noodles.

This product had a brownish color and had a chewy, chewy, and good texture. Analysis of this product revealed that it had increased protein and calories compared to conventional salted udon noodles.

(4) Production of buckwheat slices Mixture of wheat flour (7 parts) and buckwheat flour (3 parts) 4
Kg and heat-processed tea extract obtained in (2) above 860
g was placed in a mixer and mixed by stirring. The mixed raw materials were processed to make noodles in the same manner as in (3) above to obtain 5 kg of cut soba noodles.

This product was similarly chewy and had a good texture.

Claims (1)

[Claims] 1. Green tea is placed in a tea dryer, and the green tea is heated at 200 to 300°C for 20 minutes by heating the dryer from the outside while supplying dry air heated to 200 to 300°C externally into the dryer. A method for producing noodles containing heat-processed tea extract, which comprises extracting heat-processed tea obtained by heating for ~60 minutes using a conventional method, mixing the obtained extract with wheat flour, and then making noodles using a conventional method. .