JPS62179357A - Production of chinese noodle containing spinach - Google Patents
Production of chinese noodle containing spinachInfo
- Publication number
- JPS62179357A JPS62179357A JP61019390A JP1939086A JPS62179357A JP S62179357 A JPS62179357 A JP S62179357A JP 61019390 A JP61019390 A JP 61019390A JP 1939086 A JP1939086 A JP 1939086A JP S62179357 A JPS62179357 A JP S62179357A
- Authority
- JP
- Japan
- Prior art keywords
- spinach
- noodle
- chinese
- chinese noodle
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 44
- 241000219315 Spinacia Species 0.000 title claims abstract description 40
- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 40
- 238000004519 manufacturing process Methods 0.000 title description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 abstract description 16
- 239000000203 mixture Substances 0.000 abstract description 6
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000011837 pasties Nutrition 0.000 abstract description 4
- 238000004898 kneading Methods 0.000 abstract description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 229910000027 potassium carbonate Inorganic materials 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- 108010068370 Glutens Proteins 0.000 description 7
- 235000021312 gluten Nutrition 0.000 description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 6
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- 235000014103 egg white Nutrition 0.000 description 6
- 210000000969 egg white Anatomy 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 5
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 235000019789 appetite Nutrition 0.000 description 4
- 230000036528 appetite Effects 0.000 description 4
- 239000000835 fiber Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000002925 chemical effect Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- -1 shrub Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
産業上の利用分野
本発明はほうれん草入り中華面の製造法に関するもので
ある。DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application The present invention relates to a method for producing Chinese noodles containing spinach.
従来の技術
従来、はうれん草入り中華麺を製造するには、生のほう
れん草をミキサーで液状にし、この液状ほうれん草を中
華麺用粉に混練し、またはミキサーで液状にしたほうれ
ん草を裏ごしし、この液を中華麺用粉に混練していた。Conventional technology Traditionally, to produce Chinese noodles with spinach, raw spinach is liquefied using a mixer, and this liquid spinach is kneaded into Chinese noodle flour, or the liquefied spinach is pureed using a mixer, and then this The liquid was kneaded into flour for Chinese noodles.
発明が解決しようとする問題点
しかし、前者においては、繊維が長い状態のまま混練さ
れるので１色むらを生じ、美麗な緑色を得ることができ
ない、一方、後者においては、繊維を除去するので、色
むらを無くして美麗な緑色を得ることはできるが、有効
な栄養素や繊維質が失なわれてしまう、また両者共にほ
うれん草の収穫の季節に左右され、−年中、安定して供
給することができない。Problems to be Solved by the Invention However, in the former method, the fibers are kneaded in a long state, resulting in uneven coloring and it is not possible to obtain a beautiful green color.On the other hand, in the latter method, the fibers are removed, so Although it is possible to eliminate uneven color and obtain a beautiful green color, effective nutrients and fiber are lost, and both of these are dependent on the harvest season of spinach - a stable supply throughout the year. I can't.
そこで、本発明は、はうれん草を細化して中華麺用粉の
全体に均一に混入し、色むらを無くして美麗な緑色を得
ることができ、食欲をそそることができ、しかもほうれ
ん草を中華麺用粉の全体に簡単に混入することができ、
また栄養価の向上を図ることができ、更には季節に左右
されることなく、−年中、安定して供給することができ
るようにしたほうれん草入り中華麺の製造法を提供しよ
うとするものである。Therefore, according to the present invention, spinach is finely mixed and evenly mixed throughout the Chinese noodle flour, thereby eliminating color unevenness and obtaining a beautiful green color, which stimulates the appetite. It can be easily mixed into the entire noodle flour,
We also aim to provide a method for producing Chinese noodles containing spinach that can improve nutritional value and can be stably supplied throughout the year, regardless of the season. be.
問題点を解決するための手段
上記問題点を解決するための本発明の技術的な手段は、
冷凍したほうれん草を磨砕してペースト状にし、中華麺
用粉に対し、少なくとも上記ペースト状ほうれん草４〜
２０％、かん木０．４〜１５％、水２０〜４２％の割合
で混練し、製麺するものである。Means for solving the problems The technical means of the present invention for solving the above problems are as follows:
Grind the frozen spinach into a paste, and add at least 4~ of the above spinach paste to the powder for Chinese noodles.
20%, shrubs 0.4-15%, and water 20-42% to make noodles.
作用
本発明においては、冷凍したほうれん草を磨砕してペー
スト状にしているので、有効な栄養素や繊維質をそのま
ま利用することができ、また粒子゛を細かくすることが
でき、また裏ごしのように加水を必要とせず、純度を高
めることができ、また裏ごしのように摩擦熱を伴わず、
物性変化、色、香り等の散逸を防止することができ、更
には鮮度が良く、雑菌等の増殖も押さえることができる
。従ってこのようなペースト状のほうれん草を中華麺用
粉に混練することによりほうれん草を中華麺用粉の全体
に均一に混入し１色むらを無くして美麗な緑色を得るこ
とができ１食欲をそそることができ、しかもほうれん草
を中華師用粉に簡単に混入することができ、また栄養価
の向上を図ることができる。また冷凍したほうれん草を
用いるので、収穫の季節に左右されることなく、−年中
、安定して供給することができる。Function: In the present invention, frozen spinach is ground into a paste, so the effective nutrients and fibers can be used as they are, and the particles can be made into finer particles. It does not require adding water, increases purity, and does not involve frictional heat like pureing.
It is possible to prevent changes in physical properties and dissipation of color, fragrance, etc., and furthermore, it is possible to maintain good freshness and suppress the growth of various germs and the like. Therefore, by kneading such paste-like spinach into the Chinese noodle flour, the spinach can be mixed evenly throughout the Chinese noodle flour to eliminate color unevenness and obtain a beautiful green color, which will whet the appetite. Moreover, spinach can be easily mixed into Chinese flour, and the nutritional value can be improved. Furthermore, since frozen spinach is used, a stable supply can be provided throughout the year, regardless of the harvest season.
実施例 以下、本発明の実施例について説明する。Example Examples of the present invention will be described below.
本発明におけるペースト状のほうれん草を得るには、公
知の回転磨砕機を用いる。この回転磨砕機は対抗して歯
を有する固定グラインダー及び回転グラインダーと、こ
れら固定グラインダーと回転グラインダーに連通ずる供
給口を備えている。而して生のほうれん草を冷凍し、こ
の冷凍したほうれん草を上記供給口より固定グラインダ
ーと回転グラインダーの間に供給し、これら固定グライ
ンダーと回転グラインダーにより磨砕し、微粒化すると
共にペースト状にする。A known rotary grinder is used to obtain the spinach paste in the present invention. The rotary attritor includes a stationary grinder and a rotating grinder with opposing teeth and a feed port communicating with the stationary grinder and the rotating grinder. Then, the raw spinach is frozen, and the frozen spinach is fed from the above-mentioned supply port between the fixed grinder and the rotating grinder, and is ground by the fixed grinder and the rotating grinder to be pulverized and made into a paste.
本発明においては、中華麺用粉に上記ペースト状のほう
れん草の他、粉状、若しくは液状のかん水を水と共に混
練し、必要に応じて塩、乾燥卵白（動物性グルテン）、
植物性グルテン及びプロピレングリコール等の防腐剤を
混練する。In the present invention, in addition to the paste-like spinach, powdered or liquid brine is kneaded with water into Chinese noodle flour, and salt, dried egg white (animal gluten),
Knead vegetable gluten and preservatives such as propylene glycol.
而して中華麺用粉に対し、ペースト状ほうれん草４〜２
０％、かん木０．４〜１５９６、水２０〜４２％、塩０
〜１％、乾燥卵白Ｏ〜１０％、植物性グルテン０〜１２
％、プロピレングリコール０〜２％を用いる。Therefore, 4 to 2 pieces of spinach paste is added to the flour for Chinese noodles.
0%, Shrubs 0.4-1596, Water 20-42%, Salt 0
~1%, dried egg white 0~10%, vegetable gluten 0~12
%, propylene glycol 0-2% is used.
ペースト状のほうれん草は、４％より少ないと栄養価が
少なく、緑色も薄くなり、２０％より多いと臭みがあり
、緑色も濃過ぎ、また粉のつながりも悪くなる。かん木
は、０．４％より少ないとアルカリ成分の麺に対す化学
作用が少なく、麺自体の腰が弱くなり、１５％より多い
とアルカリ成分の麺に対する化学作用が強過ぎると共に
臭みが強くなる。水は２０％より少ないと、麺が硬くな
り過ぎ、４２％より多いと麺が柔くなり過ぎる。塩は混
入しなくても良いが、混入すれば、麺の腰が強くなり、
その場合、１％より多くなると辛みが生じる。乾燥卵白
は混入しなくてもよいが、混入すれば蛋白質を与えるこ
とができ、その場合、１０％より多くなると麺の腰が強
くなり過ぎる。植物性グルテンは混入しなくてもよいが
、混入すれば蛋白質を与えることができ、その場合、１
２％より多くなると麺の腰が強くなり過ぎる。プロピレ
ングリコールは混入しなくてもよいが、混入すれば比較
的長期間、保存することができ、その場合、食品衛生法
により２％以下に規定されている。If the amount of spinach in paste form is less than 4%, the nutritional value will be low and the green color will be pale; if it is more than 20%, it will have a bad odor, the green color will be too dark, and the powder will not adhere well. If the amount of shrub is less than 0.4%, the alkaline component will have little chemical effect on the noodles, making the noodles themselves weak, and if it is more than 15%, the alkaline component will have too strong a chemical effect on the noodles, and the smell will be strong. . If the water content is less than 20%, the noodles will be too hard, and if it is more than 42%, the noodles will be too soft. It is not necessary to add salt, but if you do, it will make the noodles firmer.
In that case, if it exceeds 1%, it will taste spicy. Dried egg white does not need to be mixed in, but if mixed in it can provide protein, and in that case, if it is more than 10%, the noodles will be too chewy. Vegetable gluten does not need to be mixed in, but if it is mixed in, it can provide protein, and in that case, 1
If it exceeds 2%, the noodles will become too chewy. Propylene glycol does not need to be mixed in, but if it is mixed in, it can be stored for a relatively long period of time, and in that case, it is regulated at 2% or less by the Food Sanitation Law.
以下に本発明の具体的実施例を示す。Specific examples of the present invention are shown below.
中華麺用粉 １０ｋｇペースト
状ほうれん草 ８３０ｇかん木
８０ｇＭ８０ｇ
乾燥卵白 ８０ｇ植物性グル
テン １００ｇプロピレングリコー
ル ２００ｇ水
２５００ｃｃ上記配合比で
製麺するには、先ず、中華麺用粉と乾燥卵白と植物性グ
ルテンをミキサーに混入し、約５分間、攪拌する。一方
、ミキサーに水と塩とかん木を入れて攪拌し、これにプ
ロピレングリコールとペースト状ほうれん草を加えて混
練する。そしてこれら水、塩、かん木、プロピレングリ
コール及びペースト状ほうれん草の混合物を上記中華麺
用粉と乾燥卵白及び植物性グルテンの混合物に加え、５
分以上、攪拌する、攪拌後、これらの混合物を製麺機に
かけ、３回以上、ローラに通し、１ｍｍ程度の厚さの麺
帯を作る。この麺帯を切羽で１．５ｍｍ程度の幅に切断
し、麺線を作る。Chinese noodle flour 10kg paste spinach 830g shiki
80g M80g Dried egg white 80g Vegetable gluten 100g Propylene glycol 200g Water
To make 2,500 cc noodles with the above mixing ratio, first, Chinese noodle flour, dried egg white, and vegetable gluten are mixed in a mixer and stirred for about 5 minutes. Meanwhile, add water, salt, and shrubs to a mixer and stir, then add propylene glycol and paste spinach and knead. Then, add the mixture of water, salt, shrub, propylene glycol, and pasty spinach to the mixture of Chinese noodle flour, dried egg white, and vegetable gluten, and add 5
After stirring, the mixture is passed through a noodle machine and passed through rollers three or more times to form noodle sheets with a thickness of about 1 mm. This noodle strip is cut into a width of about 1.5 mm at the face to make noodle strings.
このようにして得られたほうれん草入り中華麺は全体が
均一に淡い緑色となった。これにより食欲をそそること
ができる。はうれん草にはビタミンＡ、Ｂｌ 、Ｂ２．
Ｃ及びＡカロチンが含まれており、ビタミンＣの１８成
人の摂取量は６５ｍｍｇであるが、上記のようにして得
られたほうれん草入り中華麺は１食１４０ｇ中に約１６
ｍ ｍ ｇのビタミンＣが含まれており、１食分を食
することにより１８成人のビタミンＣ摂取量の約１／４
を摂取することができる。そして上記のように厚さ約１
ｍｍ、幅約１．５ｒｎｍの麺線に形成することにより
茹時間が約４０秒となり、ビタミンＣが熱により破壊さ
れるのを防止することができる。またビタミンＡ、
Ｂ１、Ｂ２はスープの油と一緒に食することによりその
油と融和し、効率よく吸収することができる。The spinach-containing Chinese noodles thus obtained had a uniform pale green color throughout. This can whet your appetite. Spinach contains vitamins A, Bl, B2.
It contains C and A carotenes, and the intake of vitamin C for an 18-year-old adult is 65 mmg, but the Chinese noodles with spinach obtained as described above contain about 16 mg per 140 g serving.
Contains mm g of vitamin C, and one serving provides approximately 1/4 of the vitamin C intake for an 18-year-old adult.
can be ingested. And as above, the thickness is about 1
By forming noodle strings with a width of about 1.5 nm and a width of about 1.5 nm, the boiling time becomes about 40 seconds, and vitamin C can be prevented from being destroyed by heat. Also vitamin A,
By eating B1 and B2 together with the oil in the soup, they blend with the oil and can be absorbed efficiently.
尚、手打風の麺を得るには、水２８００ｃｃ用い、その
他の配合比は実施例と同様にすればよい。In order to obtain hand-made noodles, 2800 cc of water may be used, and the other mixing ratios may be the same as in the examples.
発明の効果
以上要するに１本発明によれば、はうれん草を細化して
中華麺用粉の全体に均一に混入し、色むらを無くして美
麗な緑色を得ることができ、食欲をそそることができる
。しかもほうれん草を細化しているので、中華麺用粉の
全体に簡単に混入することができる。またほうれん草の
有効に栄養素やＪ！ｌｒａ質をそのまま利用することが
でき、栄養価の向上を図ることができる。Effects of the Invention In summary, 1. According to the present invention, spinach is finely divided and mixed uniformly throughout the flour for Chinese noodles, and it is possible to eliminate uneven color and obtain a beautiful green color, which stimulates the appetite. can. Moreover, since the spinach is finely ground, it can be easily mixed into the entire Chinese noodle flour. In addition, spinach's effective nutrients and J! The LRA quality can be used as is, and the nutritional value can be improved.
更に冷凍したほうれん草を用いるので、はうれん草の収
穫の季節に左右されることなく、−年中、安定して供給
することができる。Furthermore, since frozen spinach is used, a stable supply can be provided throughout the year, regardless of the harvest season of spinach.
Claims (1)
用粉に対し、少なくとも上記ペースト状ほうれん草４〜
２０％、かん水０．４〜１５％、水２０〜４２％の割合
で混練し、製麺することを特徴とするほうれん草入り中
華麺の製造法。Grind the frozen spinach into a paste, and add at least 4~ of the above spinach paste to the powder for Chinese noodles.
20%, brine 0.4-15%, and water 20-42%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61019390A JPS62179357A (en) | 1986-01-31 | 1986-01-31 | Production of chinese noodle containing spinach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61019390A JPS62179357A (en) | 1986-01-31 | 1986-01-31 | Production of chinese noodle containing spinach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS62179357A true JPS62179357A (en) | 1987-08-06 |
Family
ID=11997955
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61019390A Pending JPS62179357A (en) | 1986-01-31 | 1986-01-31 | Production of chinese noodle containing spinach |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS62179357A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100952307B1 (en) | 2009-05-29 | 2010-04-13 | 서정희 | Process of vegetables noodle roll shrimp |
| JP2016532437A (en) * | 2013-10-08 | 2016-10-20 | セミニス・ベジタブル・シーズ・インコーポレイテツドＳｅｍｉｎｉｓ Ｖｅｇｅｔａｂｌｅ Ｓｅｅｄｓ，Ｉｎｃ． | Methods and compositions for PERONOSPORA resistance in spinach |
| US10927386B2 (en) | 2014-02-27 | 2021-02-23 | Seminis Vegetable Seeds, Inc. | Compositions and methods for Peronospora resistance in spinach |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5726553A (en) * | 1980-07-24 | 1982-02-12 | Karakida Seifun Kk | Production of noodle containing seaweed or vegetable |
| JPS60126043A (en) * | 1983-12-13 | 1985-07-05 | Showa Sangyo Kk | Paste |
| JPS60164447A (en) * | 1984-02-06 | 1985-08-27 | Riyuuhou:Kk | Preparation of noodles containing spinach |
-
1986
- 1986-01-31 JP JP61019390A patent/JPS62179357A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5726553A (en) * | 1980-07-24 | 1982-02-12 | Karakida Seifun Kk | Production of noodle containing seaweed or vegetable |
| JPS60126043A (en) * | 1983-12-13 | 1985-07-05 | Showa Sangyo Kk | Paste |
| JPS60164447A (en) * | 1984-02-06 | 1985-08-27 | Riyuuhou:Kk | Preparation of noodles containing spinach |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100952307B1 (en) | 2009-05-29 | 2010-04-13 | 서정희 | Process of vegetables noodle roll shrimp |
| JP2016532437A (en) * | 2013-10-08 | 2016-10-20 | セミニス・ベジタブル・シーズ・インコーポレイテツドＳｅｍｉｎｉｓ Ｖｅｇｅｔａｂｌｅ Ｓｅｅｄｓ，Ｉｎｃ． | Methods and compositions for PERONOSPORA resistance in spinach |
| US10575483B2 (en) | 2013-10-08 | 2020-03-03 | Seminis Vegetable Seeds, Inc. | Methods and compositions for Peronospora resistance in spinach |
| US11134628B2 (en) | 2013-10-08 | 2021-10-05 | Seminis Vegetable Seeds, Inc | Methods and compositions for Peronospora resistance in spinach |
| US10927386B2 (en) | 2014-02-27 | 2021-02-23 | Seminis Vegetable Seeds, Inc. | Compositions and methods for Peronospora resistance in spinach |
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