JPS6225944A - Production of noodle containing algae - Google Patents

Abstract

PURPOSE:To produce algae-containing noodle having the unique color, taste, flavor and palatability of algae, by adding a specific amount of algae powder having specific particle size to wheat flour or buckwheat flour, and forming the mixture in the form of noodle. CONSTITUTION:Powder of algae [e.g. root of WAKAME (Undaria pinnatifida), leaf of ARAME (Eckloris bicyclis)] having particle diameter of <=500mu and containing 50-70% fine particles having diameter of <=250mu, is added to wheat flour or buckwheat flour in an amount of 5-15%, and the mixture is formed to the form of objective noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing seaweed-containing noodles by blending seaweed powder.

(Prior art and its problems) Conventionally, methods for producing seaweed-containing noodles by blending fine powder of seaweed with flour have been disclosed in Japanese Patent Application Laid-open No. 52-148642, Japanese Patent Application Laid-Open No. 57-26553, Kaisho 54-73
Noodles manufactured by these methods include those disclosed in Publication No. 143, etc., but since the blending ratio of seaweed powder is small and the seaweed powder is fine powder, the ingredients of each seaweed are There was a problem that the color, flavor, texture, etc. could not be expressed sufficiently.

(Means for Solving the Problems) The present invention aims to effectively utilize various seaweeds such as wakame, hijiki, and kelp, and creates novel noodles that have a unique color of seaweed and a flavor and texture not found in conventional noodles. The purpose of the present invention is to provide a method for manufacturing a product, and as a technical means to achieve this purpose, the present invention provides wheat flour or buckwheat flour with a particle size of 500 IL or less, a particle size of 250 #L, A method was adopted in which seaweed powder containing 50 to 70% of the following fine powder was blended in an amount of 5 to 15% and noodles were made in the following manner.

Here, the blending ratio of seaweed powder to the noodle raw material is 5 to 1.
The reason why I chose 5% is because if it is less than 5%, it will be difficult to get the characteristics of seaweed noodles in terms of flavor and color, and if it is mixed with more than 15%, the noodles will be easy to break and the color will be too strong, This is because seaweed will separate in the water when it is lifted.

In addition, the particle size composition of the seaweed powder is set to a particle size of 500 IL or less,
The reason why the particle size of 250 contains 50 to 70% of the following fine powder is because if the particle size is too large, the appearance of the noodles will be pockmarked, and the noodles will be easy to break. There is a difficulty in using 50-70% of fine powder with a particle size of less than
This is because if it is not included, it will be difficult to color the entire noodles with the unique color of seaweed. In addition, in the case of only fine powder with a particle size of 250 pL or less,
Since the seaweed grains are almost unrecognizable, it lacks the interesting taste of seaweed-containing noodles, which is undesirable.

(Function) Therefore, in the present invention, wheat flour or buckwheat flour has a particle size of 50
0 river or less, fine powder with a particle size of 250 l or less 50 to 7
Seaweed powder containing 0%, 5 ~! Since the noodles are made by adding 5% of seaweed to the noodles, it is possible to obtain seaweed-infused noodles that truly have the unique color, texture, flavor, etc. of each seaweed, rather than simply adding seaweed to the noodles as in the past. Can be done.

(Example) Examples of the present invention will be described below.

The drawing is a perspective view showing wakame-containing noodles A produced by the method of the present invention, and 1 shows wakame powder mixed in the noodle strings a.

Next, a method for manufacturing this wakame noodles A will be explained.

First, 100 g of wheat flour as a noodle raw material and 10 g of dried wakame seaweed that was powdered using a pulverizer were kneaded using a mixer while adding 50 m of 10% salt solution at 11:1.
Next, this kneaded raw material is passed through a noodle forming machine to form a band, which is then passed through a cutting machine to form an axial line, and finally, this is boiled to produce boiled noodles.

The following is an example of the present invention, but the seaweed-containing noodles produced by the present invention include ] 2. Wakame-containing noodles A;
For example, various types of seaweed-containing noodles may be prepared by blending powders of wakame bud stock, arame, kashime, sea lettuce, hijiki, aonori, morning laver, iwanori, kelp, and the like in the seaweed powder.

In addition, the particle size of the seaweed powder is JIS nominal 500μ or less,
Also, use one containing 50 to 70% of fine powder with a particle size of 250p or less. If the particle size is too large, the noodles will break easily and there will be problems with texture, flavor, and coloring; if the particle size is too small, it will be difficult to recognize the presence of seaweed particles, and This is because some people dislike it because it lacks the interesting taste of noodles.

Regarding the noodle-making process, in addition to machine-made noodles using a machine, hand-made noodles may also be used.As for the types of noodles, all kinds of noodles such as udon, soba, ramen, somen, hiyamugi, champon, and spaghetti are used. It is something that can be targeted.

Furthermore, product processing is not limited to boiled noodles.

Raw noodles with only the surface dried may be used, or dried noodles, fried noodles, or instant noodles may be used.

Since then, various embodiments of the present invention have been described, but in short, the method for producing seaweed-containing noodles of the present invention is to add wheat flour or buckwheat flour with a particle size of 500 L or less and a particle size of 250 #L or less. Any method of making noodles by blending 5 to 15% of seaweed powder containing 50 to 70% of fine powder is within the technical scope of the present invention.

(Effects) As explained above, according to the present invention, the particle size is 500I.
Fine powder with a particle size of 250 JL or less and a particle size of 50 to 7
Since it contains 5 to 15% of seaweed powder, it is possible to impart the unique color, texture, and flavor of seaweed to the noodles, and the ingredients of seaweed can improve nutritional value. I can,
Moreover, the presence of seaweed grains can be sufficiently recognized.

In addition, in the present invention, since the seaweed is mixed in powder,
The leaf shape of the seaweed does not pose a problem, and defective seaweed with no commercial value, which had previously been discarded, can be effectively used.In Japan, where many noodles are consumed, this would be a great way to provide a new material for noodle dishes. First, it can contribute to the effective use of resources and the promotion of beauty and health.

[Brief explanation of drawings]

The drawing is a perspective view of noodles containing wakame seaweed produced by the method of the present invention. A-... Noodles with seaweed a, fist, noodle strings 1... Seaweed powder patent application Hitoshima Ne Prefecture

Claims (1)

[Claims] 1) Noodles are made by adding 5 to 15% of seaweed powder containing 50 to 70% fine powder with a particle size of 500 μm or less and 250 μm or less to wheat flour or buckwheat flour and making noodles by a conventional method. A method for producing noodles with seaweed.