JPS6279748A - Additive solution for producing noodle and production thereof - Google Patents

Abstract

PURPOSE:To obtain the titled additive solution capable of increasing springiness and enhancing flavor of noodles by adding thereto, by adding a sugar to a component extract solution prepared by treating a dried SHIITAKE mushroom with hot water, inoculating a yeast thereinto and activating the yeast. CONSTITUTION:Water or saline solution is added to a dried SHIITAKE mushroom, which is heated at 60-80 deg.C under ordinary pressure or somewhat higher pressure for 30min-2hr to give a SHIITAKE mushroom component extract solution. 1-10wt% saccharide, e.g. sugar or sucrose, is added to the extract solution and a yeast, e.g. baker's yeast or refined SAKE yeast, is then inoculated thereinto to multiply and activate the yeast and afford the aimed additive solution.

Description

[Detailed Description of the Invention] [Field of Industrial Application] This invention relates to an additive liquid for noodle making used when forming noodles using wheat flour, buckwheat flour, starch, etc. as raw materials, and a method for producing the same. It is related to.

[Conventional technology]

Noodles are a general term for noodles made from wheat flour, buckwheat flour, starch, etc., which are kneaded with water or salt solution, and formed into elongated rods or other shapes, such as udon, udon, etc. Not only long and thin noodles (including instant noodles) such as buckwheat noodles, Chinese noodles, yakisoba, and spaghetti, but also those that are shaped into rods by applying heat during molding, such as Harusame, or any type of alpha-bento type that is not shaped into a rod. This includes macaroni molded into the shape of , as well as thin plate-shaped products that are not rod-shaped, such as wonton wrappers and shark roe wrappers.

In the production of noodles, an additive liquid is used when kneading the raw material flour, but in general, as an additive liquid, only water or hot water is used, or not only water but also various types of liquid are used. Items that use additives mixed or dissolved, etc.
The type of additive liquid is also selected and used depending on the type of noodles.

For example, when making udon noodles, salt water is added as an aqueous solution.
Also, when manufacturing Chinese noodles, so-called "Kanki", which is made by dissolving potassium carbonate, soda carbonate, etc. in water, is used.

The ingredients of additive liquids for various types of noodles that are currently commonly used are generally shown in Table 1.

Table 1 [Problems to be Solved by the Invention] In recent years, with the individualization and diversification of 9 foods, various new tastes have been required for cooked foods using noodles.

However, most of them are trying to pursue new tastes by improving or combining the ingredients added to the noodles, and by improving the taste and flavor of the noodles themselves, they are creating innovative foods for noodle preparations. Not much has been done to give a feeling.

On the other hand, when cooking conventional noodles, if you try to boil them all the way to the center, the outer part becomes overcooked, resulting in a loss of texture and not being very good.

[Means for solving problems]

In view of the current situation, this invention aims to respond to the demands for individualization and diversification of noodle prepared foods by imparting new taste and texture to noodles themselves, and also to shorten the boiling time of noodles. It is intended to be shortened.

That is, the first invention was obtained by subjecting dried shiitake mushrooms to hot water treatment. Sugars are added to the shiitake mushroom component extract.

The gist of the present invention is an additive liquid for noodle making, which is characterized in that the main component is a liquid containing active yeast, which is obtained by inoculating yeast into the liquid and activating the yeast.

In the second invention, water or saline is added to dried shiitake mushrooms, and the mixture is heated under normal pressure or slightly increased pressure.

A shiitake component extract is produced, and 1 to 10% by weight of sugars are added to the thus obtained shiitake component extract, and yeast is further inoculated into the shiitake component extract to which IRs have been added. With proliferation.

The gist of the present invention is a method for producing an additive solution for noodle making, which is characterized by activating the additive solution for noodle making, and thereby producing an additive solution for noodle making whose main component is an active yeast-containing solution.

In Table 1 above. Although the combination of additive liquids for various types of noodles has been known and practiced for a long time, this invention aims to replace water, which has been mainly used as an essential ingredient in conventional additive liquids. Therefore, it is an object of the present invention to provide the above-mentioned active yeast-containing liquid.

In order to obtain the active yeast-containing liquid that forms the main part of the additive liquid, a hot water-treated shiitake mushroom solution is used. Add water to this and heat it at a temperature of about 60 to 80°C under normal pressure or slightly increased pressure for about 30 minutes.
Obtained by heating for 0 minutes to 2 hours.

The resulting extract was filtered or unfiltered.

Sugars are added, and the sugars used include sugar, sucrose, glucose, and fructose, and the amount added is:
It is added in an amount of about 1 to 10% (weight %; the same applies hereinafter) to the extract.

The yeast to be inoculated into the shiitake mushroom extract to which sugar has been added include various yeasts such as baker's yeast, sake yeast, and beer yeast. The additive liquid, which is mainly composed of the active yeast-containing liquid, can cause a corresponding fermentation effect on the noodle dough, and at the same time impart a new flavor and texture to the resulting noodle product.

Among these yeasts, baker's yeast in particular undergoes fermentation in a short time and is industrially most suitable.

Cultivation of yeast on shiitake mushroom extract with added sugar is
This is achieved by spending 2 hours or more, particularly preferably several hours, at a temperature of 20 to 35° C. In this way, the yeast is smoothly and reliably activated and cultured to ripen.

Thereby, the active yeast-containing liquid can be obtained.

The additive liquid of this invention is obtained by adding or not adding various additives to the active yeast-containing liquid obtained in this way. Selective additives may be used.

In this case, the additive may be added during the production of the active yeast-containing liquid to the extent that it does not inhibit the activation and proliferation of the yeast, and the additive may be added during the production of the active yeast-containing solution in order to activate and multiply the yeast in this added state. .

The guidelines for typical examples of additives are listed below for each type of noodle food.

(1) Udon: Add 1 table salt to the active yeast-containing solution.

The amount of salt to be used is 15% salt per liquid containing active yeast.
% or less is preferable.

Too much salt tends to inhibit yeast activation, which is undesirable.

(2) Soba: Use the active yeast-containing liquid alone or in combination with a small amount of salt.

(3) Chinese noodles: A shrub (an aqueous solution of potassium carbonate or soda carbonate) may be used in combination with the active yeast-containing liquid, and a small amount of common salt may be added thereto depending on the case.

(4) Yakisoba noodles, shark skin, wonton skin; (3) above
is the same as SO'.

(5) Macaroni, spaghetti; use only liquid containing active yeast.

As described above, potassium chloride can be used partially or completely in place of the above-mentioned common salt.

The use of potassium chloride has a salt-reducing effect on noodles, so it is beneficial in terms of maintaining health, but if too much is used, the food becomes bitter, which is undesirable.

Here, the extract of the shiitake component in the active yeast-containing solution is filtered or unfiltered.
However, the added solution obtained without filtering the extract has a blackish color due to the presence of fine shiitake mushroom powder in the active yeast-containing solution. It becomes a liquid.

Therefore, there are also noodle products obtained from this.

It becomes blackish.

On the other hand, when the extract is filtered, it becomes a relatively clear liquid with no black taste, so the noodles obtained also have no black taste, so when applying such an additive liquid to noodles, ,
It is desirable to use them properly depending on the purpose of use.

The active yeast-containing solution was obtained with or without the addition of the above-mentioned additives. A predetermined amount of the additive liquid of the present invention is added to raw material flour for producing noodles, kneaded, and fermented for one time.

In this case, the fermentation and aging time should be approximately 1 hour or more.When carrying out one fermentation in a short time, the temperature should be maintained at around 35℃, and when carrying out a long fermentation, the temperature should be maintained at 20℃ or higher. By maintaining the temperature at the following low temperature, it is possible to freely adjust the time required for one fermentation.

Once the ripening is complete, the air bubbles generated in the dough during the first fermentation are made uniform, and the dough is kneaded again to make it finer and evened out. After that, the dough is rolled out, cut, etc. in a conventional manner to form the desired noodles. can be obtained.

[For production]

The additive liquid of this invention consists of an active yeast-containing liquid, but when the active yeast-containing liquid is used to knead raw material flour for noodles, carbon dioxide gas is generated from the kneaded dough due to the fermentation effect, and the dough becomes At the same time, the enzymatic action of the yeast gives the dough viscosity, making it possible to obtain a so-called chewy noodle product, and fermentation changes the flavor of the dough, increasing the flavor. It can be made into a good noodle product.

In particular, since the additive liquid of the present invention contains components extracted from shiitake mushrooms, it can impart the subtle scent of shiitake mushrooms and the nutritional components contained therein to noodles.

Therefore, it is possible to obtain a prepared noodle food that gives novel changes in taste and texture depending on each noodle product and can fully meet the demands for individualization and diversification of one food product.

In addition, as a result of the above-mentioned fermentation, fine air bubbles are contained in the dough, the time required for boiling and heating the subsequent noodle products can be shortened, contributing to a significant saving in cooking time. .

〔Example〕

The present invention will be explained in more detail with reference to Examples and Reference Examples below.

50g of dried shiitake mushroom powder and 1.5g of water. OOOmJ was added and left to stand for about 30 minutes to allow the shiitake ingredients to be well absorbed into the water, then heat treated at a temperature of 70 to 80°C for about 2 hours. During this treatment period, sugar was added to the liquid by about 2 %added.

This liquid is sterilized by heating it to around 100℃, and then the temperature is 3℃.
It was rapidly cooled to 5°C.

When the temperature reached 35°C, 3g of solid baker's yeast was added and the temperature was maintained at 35°C for 3 hours to increase and activate the yeast.

30 minutes after adding yeast, bubbles start to appear due to 1 fermentation, and 2
After a few hours, the entire surface became foamy, and as mentioned above, after 3 hours, yeast growth and activation had been achieved.

70 g of common salt was added to the active yeast-containing solution obtained in this way and stirred to obtain a hydrated solution of approximately 1.10 g, which is suitable for making udon noodles.
On+7! I got it.

Example 1 To the active yeast-containing liquid obtained in the same manner as in Example 1, 3% brine containing potassium carbonate as a main component and 1% salt were added to prepare a solution suitable for Chinese noodles, shark skin, and wonton skin. A hydrous solution was obtained.

11 dishes: 40 liters of the water-added solution of Example 1 per I kg of medium-strength wheat flour.
The mixture was mixed and kneaded well, and aged and fermented at a temperature of 37°C for about 3 hours.

Then, mix this fermented raw flour.

Mix it so that the air bubbles in it are uniform and fine, roll it to form a noodles, cut it into strips,
It was dried to obtain udon noodles.

During the drying of the udon noodles, there were almost no visible lumps in the suspended udon noodles.

Further, when this udon was boiled using a normal boiling method, it was able to be boiled in 6 minutes, and there was almost no stretching after boiling.

The udon noodles obtained in this way have a slightly blackish color due to the fine powder of shiitake mushrooms mixed in, but the noodles are transparent and the noodles themselves have a faint scent of shiitake mushrooms. It had a novel taste, and its mouthfeel was soft yet firm.

Meeting 5l Add 0.28 kg of the hydrated liquid containing only the active yeast-containing liquid obtained in Example 1 to a total of 1 kg of mixed buckwheat flour (0.5 kg of buckwheat flour, 0.5 kg of strong wheat flour), knead and knead at a temperature of 37.
It was fermented and aged at ℃ for about 3 hours.

Thereafter, the fermented buckwheat dough was kneaded again so that the air bubbles in the dough became uniform and fine, and then rolled according to a conventional method, cut into strips, and dried.

When I boiled this soba, it took about 3 minutes to boil, and the cooked soba was extremely delicious with the aroma of shiitake mushrooms.

1. To 0.7 kg of the main wheat flour, 0.2 kg of the brine-containing water solution obtained in Example 2 was added and kneaded.
The dough was fermented and aged while preventing it from drying out over time.

Thereafter, the dough was kneaded to homogenize the air bubbles in the fermented dough, and the dough was rolled by a conventional method and formed into a linear shape to obtain Chinese noodles.

When this was cooked as Chinese noodles, the noodles were relatively soft and delicious with the aroma of shiitake mushrooms.

In addition, this fermented dough was used to form shark skin.

When we made shark roe from this shark roe and cooked it as grilled shark roe, we were able to enjoy delicious shark roe with the aroma of shiitake mushrooms.

Using 800 g of Dou 1 frozen soil durum wheat flour, about 200 g of the hydrated flour obtained in Example 1 was added and kneaded, and the mixture was fermented and aged at a temperature of 37° C. for about 3 hours.

Thereafter, the dough was once fermented and kneaded again in order to homogenize the air bubbles in the dough, and then the dough was molded into spaghetti in a pasta machine under vacuum degassing.

The spaghetti thus obtained was slightly brownish and transparent, and the cooked product (spaghetti meat sauce) had a shiitake mushroom aroma and a rather soft texture, but it was delicious. there were.

〔Effect of the invention〕

This invention relates to an additive liquid mainly consisting of an active yeast-containing liquid obtained by adding 2w to a component extract of shiitake mushrooms and activating it with yeast, and a method for producing the additive liquid, in which this additive liquid is added to noodles. Ferment the noodles dough, shape it,
By cooking, it is possible to obtain a delicious and unique cooked product that is different from the conventionally used cooked food using a simple additive liquid such as water for producing noodles or salt water.

Moreover, the obtained noodles have viscosity.

It has a so-called firm texture and can be boiled in an extremely short time, so the appearance of the noodles is not damaged.

Furthermore, since the additive liquid of this invention is composed of an active yeast-containing liquid mainly consisting of a shiitake extract, two shiitake mushrooms containing eritadenine, which is effective in reducing cholesterol in the human body, interferon-inducing effect, antitumor effect, etc. It is said to contain 3 to 3.5 mg of eritadenine.) It can greatly contribute to maintaining health.

Claims (2)

[Claims] (1) The main ingredient is an active yeast-containing solution obtained by adding sugars to a shiitake component extract obtained by hot water treatment of dried shiitake mushrooms and inoculating yeast to activate the yeast. Additive liquid for making noodles. (2) Add water or saline to dried shiitake mushrooms and heat under normal pressure or slightly increased pressure to produce a shiitake component extract.
In addition to adding 10% by weight of saccharides, yeast is further inoculated into the shiitake mushroom component extract to which saccharides have been added, and the yeast is multiplied and activated. A method for producing an additive liquid for noodle making, the method comprising: producing an additive liquid.