KR20070045775A - Method of manufacturing noodle and pasta - Google Patents

Abstract

Provided is a method for producing cotton and pasta that can actively inhibit the intake of sugar (starch) and prevent obesity, diabetes, and hyperlipidemia.

Mixing and kneading wheat flour, rye, oatmeal husk powder (wheat bran) or rice bran, and gluten and plantain seed shell (sirium) powder as the main ingredient, and substantially free of sugar Spread it thinly and cut into a suitable shape to obtain cotton and pasta. Effective use of bran and rice bran which are problematic as food industry wastes can be attained.

Cotton, Bran, Pasta, Starch

Description

How to make noodles and pasta {METHOD OF MANUFACTURING NOODLE AND PASTA}

[Non-Patent Document 1] Robert C. Atokins.MD (Dr. Atokins New Diet Revolution) Avon Books New York )Publishing

      [Non-Patent Document 2] Arthur Agatston M.D., Published by Rodale, The South Beach Diet

This invention relates to the manufacturing method of the cotton pasta which is effective in the prevention of lifestyle-related diseases, such as obesity, diabetes, hyperlipidemia, and high blood pressure, which does not contain starch (sugar) substantially.

Background Art Conventionally, breads and cookies made of all grain powders such as wheat and rye are commercially available, but they can consume relatively much plant fiber compared to products made of refined powder, and the starch content is almost unchanged. In contrast, in the present invention, fibers, various minerals and vitamins contained in bran, oatmeal husk powder and rice bran can be used. However, the present invention aims to suppress starch intake without containing starch.

As the World Health Organization (WHO) points out, obesity is prevalent today, leading to an increase in heart, vascular disease, diabetes and hypertension. Since the 1970s, low-calorie prevention has been promoted in the United States to prevent obesity, and most people have practiced it, but rather, the obesity population has increased to this day. So far, the Food and Drug Administration (FDA) has created a so-called food pyramid to guide healthy meals, carbohydrates (60% of the total meal), protein on top of fat, and fat on top of the pyramid. This is because carbohydrates were considered most important in the order of construction.

However, as mentioned above, as the intake of carbohydrates (sugars) increases and the low calorieization progresses, the result is rather obesity. Taking note of this reversal, Dr. Atokins has been advocating a low-carb diet for about 30 years.

In addition to Dr. Atkins, people who recommend low-carb diets such as Dr. Augustine's South.Beach.Diet (SOUTH BEHCH DIET) have increased, and in May 2003, since television debate about diet has been held in the United States, hamburgers People who do not eat bread and pizza cookies are increasing rapidly. In Japan, obesity, diabetes mellitus and its reserves are rapidly increasing in recent years, and the necessity of limiting intake of sugars, especially refined wheat flour and white rice has become an important problem.

In view of the above situation, the present inventors actively suppress the intake of carbohydrates to prevent obesity, diabetes, hyperlipidemia, make it possible to ingest as much as possible lack of vegetable fiber, and furthermore, a large position in the food industry waste. The present invention has been completed as a result of intensive research for the purpose of effectively using [bran and rice bran] occupying.

That is, the present inventors have found that gluten plays a role in linking them to roasted bran or rice bran, while plantain seed shell (cylium) makes the obtained product conservative and gives a moist feeling.

However, when the inventor's knowledge is specifically applied to noodles and pastas other than bread and cookies, the size of the grains of bran or rice bran is the same size as that of bread and cookies, which causes problems in texture and workability of the product. It is not desirable. In addition, the use of milk in large quantities has been found to lead to excessive intake of animal fats, which is undesirable for the texture and flavor of the product.

In view of such a situation, the present inventors minimize the intake of sugars for cotton and pasta to prevent lifestyle diseases, and moreover, to produce foods that are not inferior to conventional starch-based products in flavor and texture. The present invention was completed as a result of research.

That is, the present invention is a food material that is mainly composed of any wheat flour (wheat bran) or rice bran of roasted wheat, rye or oatmeal and gluten and plantain seed shell (sirium) powder, and contains substantially no sugar It is a manufacturing method of cotton and pasta by mixing and kneading with water, and spreading it thinly and cutting it into an appropriate shape.

The roasting temperature of bran and rice bran is about 200 to 230 degreeC. The grain size of roasted bran or rice bran should be about 100 to 120 mesh.

The ratio of bran, rice bran and gluten should be about 3: 1 to 1: 1 by weight. In addition, the sirium powder is preferably 0.01 to 0.5% by weight based on the total amount of bran, rice bran and gluten.

Other eggs or fats and oils for improving flavor and nutrition may be added.

The food material rich in plant fiber, which is substantially free of sugar, thus obtained is mixed and kneaded with water, and thinly cut into pieces according to the purpose. As for the amount of water, the total amount of materials other than water is preferably used in an amount of 1.5 to 2 times (weight ratio).

(The best mode for carrying out the invention)

Hereinafter, the present invention will be described in detail with reference to Examples.

(Example 1)

Pasta manufacturing

To 700 g of wheat bran, roasted at 220 ° C. of 100 to 120 mesh, 300 g of gluten and 30 g of sirium powder were added, kneaded with 1.5 times the amount (weight ratio) of water, and then thinly cut to cut into a divider to obtain a pasta product.

(Example 2)

Cotton manufacturing

To 700 g of wheat bran, roasted at 220 ° C. of 100-120 mesh, 300 g of gluten and 30 g of riumium powder were added, kneaded with 1.5 times the amount (weight ratio) of water, and then thinly cut to cut into slicers to obtain a cotton product.

(Example 3)

Cotton manufacturing

To 700 g of rye bran, roasted at 220 ° C. of 100 to 120 mesh, 300 g of gluten and 30 g of sirium powder were added, kneaded with 1.5 times the amount (weight ratio) of water, and then thinly cut to cut into slicers to obtain a cotton product.

Cotton and pasta obtained by the present invention are inferior to conventional products using sugar in texture and flavor when used for food, and various lifestyle diseases can be prevented by ingesting this. Moreover, according to this invention, wheat bran and rice bran which have been a problem as a food industry waste until now can be used effectively.

Claims (7)

     Mix and knead the food material which is substantially sugar-free and consists of powders of gluten and plantain seed shells (cyridium), either of the powder of wheat, rye or oatmeal or roasted wheat bran or rice bran. The method for producing cotton pasta, which is thinly cut and cut into a suitable shape. The method of claim 1, A method of producing grains of wheat, rye or oatmeal which have been roasted, or a grain size of rice bran, of 100 to 120 mesh. The method of claim 1, The manufacturing method whose roasting temperature is 200 degreeC-230 degreeC. The method of claim 1, A manufacturing method in which the ratio of the total amount of bran or rice bran roasted to gluten is 3: 1 to 1: 1 (weight ratio). The method of claim 1, A manufacturing method in which the total amount of bran or bran or rice bran and gluten is 0.01 to 0.5% (weight%). The method of claim 1, A manufacturing method in which the food material further contains eggs. The method of claim 1, The manufacturing method whose quantity of water is 1.5 to 2 times amount (weight ratio) which is the sum total of materials other than water.