WO1999057984A1 - Utilisation du rumex acetosa pour la preparation de produits a base de farine de ble - Google Patents

Utilisation du rumex acetosa pour la preparation de produits a base de farine de ble Download PDF

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Publication number
WO1999057984A1
WO1999057984A1 PCT/CN1998/000320 CN9800320W WO9957984A1 WO 1999057984 A1 WO1999057984 A1 WO 1999057984A1 CN 9800320 W CN9800320 W CN 9800320W WO 9957984 A1 WO9957984 A1 WO 9957984A1
Authority
WO
WIPO (PCT)
Prior art keywords
hybrid
rumex
sorrel
noodles
flour
Prior art date
Application number
PCT/CN1998/000320
Other languages
English (en)
Chinese (zh)
Inventor
Jungong Xiong
Original Assignee
Jungong Xiong
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Jungong Xiong filed Critical Jungong Xiong
Priority to AU17474/99A priority Critical patent/AU1747499A/en
Publication of WO1999057984A1 publication Critical patent/WO1999057984A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/36—Vegetable material
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

  • the invention relates to a new use of a rumex hybrid sorrel plant, and particularly relates to the use of a rumex hybrid sorrel for preparing noodles.
  • high nutrition means that the content of protein, vitamins and amino acids in food is high, and it also contains various trace elements required by the human body.
  • the Rumex hybrid sorrel is a new plant variety approved by the National Forage Variety Examination Committee, and has obtained the National Forage Variety Certificate of Qualification, registration number 183.
  • the hybrid sorrel is a perennial sorrel, which is a perennial herbaceous plant.
  • the female parent is batten sorrel and the male parent is tianshan sorrel.
  • Rumex hybrid sorrel is a new high-protein, high-vitamin C, and high-carotene green product. It has the characteristics of high yield, long life, cold resistance, strong drought resistance, high protein content, and comprehensive balanced nutrition. Its nutritional composition changes in different growth stages as shown in Table 1.
  • Rumex also has a high chlorophyll content, and contains high concentrations of organic selenium and many trace elements that are beneficial to the human body. See Table 3.
  • Protein fiber fat nitrogen-free extract vitamin C ( ⁇ carotene
  • the inventors of the present invention have found that the water content of fresh Rumex hybrid sorrel plants is as high as 89-90%. Therefore, the dry matter obtained from the fresh Rumex hybrid sorrel is directly used to make flour, or Rumex The raw juice extracted from the Siamese hybrid sorrel is used to prepare noodles, and the obtained green food is pure natural, high nutrition, beautiful appearance and good taste.
  • an object of the present invention is to provide a use of a rumex hybrid sorrel with high nutritional value for preparing noodle food.
  • the invention provides the use of a Rumex hybrid sorrel for preparing noodles.
  • One aspect of the present invention is to prepare flour directly from the dry matter of a Rumex hybrid sorrel, and the dry matter is added in an amount of 0.5 to 50% of the total weight of the flour.
  • the so-called "dried matter of the Rumex hybrid sorrel" is prepared by the following method: first, clean the fresh Rumex hybrid sorrel, dry and pulverize it to make a powdery dry matter, and then use the same ratio as above Mix the flour and you will get a nutritious, natural green Rumek period flour.
  • the fresh pulp prepared by the Rumex hybrid sorrel is added to flour to prepare noodles, and the added amount thereof generally accounts for 10 to 35% of the total weight of the flour.
  • the so-called "fresh pulp prepared by Rumex hybrid sorrel" is prepared by the following method:
  • the Rumex hybrid sorrel is used to prepare noodles.
  • the amount of Rumex hybrid sorrel fresh pulp or raw juice accounts for 14-30% of the total flour.
  • the fresh Rumex hybrid sorrel is washed and then slurried under the above conditions, and added to the wheat flour to neutralize the noodles according to the above ratio. You can also add an appropriate amount of water, and then ripen, tablet, cut, dry, and cut off, you can make a green grass-like appearance rich in high protein, high amino acids, high vitamin C and trace elements, and containing an appropriate amount of edible fiber. Mex noodles.
  • the Rumex hybrid sorrel plants are rich in protein, amino acids, chlorophyll, carotene, vitamin C, organic selenium, etc., they are all high in content, juicy, delicious, and low in cellulose, so the Rumex used in the present invention
  • the noodles prepared by S. hybrid sorrel have high nutrition and good taste.
  • Another embodiment of the present invention is to use the Rumex hybrid sorrel for preparing instant noodles. At this time, the addition amount of the Rumex hybrid sorrel fresh pulp or raw juice accounts for 10 ⁇ 33% of the total flour.
  • a special first-grade flour with a gluten content of 32 to 34% is used, and 2 to 3% of refined wheat salt, anhydrous sodium carbonate, and the Rumex hybrid slab prepared according to the above method are added in the above proportion.
  • the original juice and noodles are then aged, compounded, calendered, cut into pieces, steamed noodles, cut and formed, fried, cooled, added soup, packed, boxed, and packed according to the methods in the prior art. That is, Rumex fried noodles with soup.
  • the rumex instant noodles thus prepared are a kind of green high-nutrition instant noodles.
  • Another embodiment of the present invention is to use the Rumex hybrid sorrel for preparing pastry.
  • the Rumex hybrid sorrel fresh juice or the added amount is 10 to 35% of the total flour.
  • the noodles prepared with the Rumex hybrid sorrel are rich in vitamins, proteins, various amino acids and carotene, and also contain various trace elements and organic selenium required by the human body. Consuming such pasta foods can significantly enhance people's physical fitness, fully guarantee the supply of various nutrients required by the human body, and improve people's health.
  • the obtained flour can be mixed with an appropriate amount of water for kneading to make pastry.
  • the raw juice of Rumex hybrid sorrel was prepared, 350 grams of the raw juice was directly used in 650 grams of flour, and the noodles were then prepared according to the traditional cake preparation process to prepare a comprehensive and balanced nutrition. Green cake.
  • the method for preparing flour, noodles, instant noodles, and cakes using the Rumex hybrid acid provided by the present invention can be applied to industrial production.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Botany (AREA)
  • Noodles (AREA)

Abstract

L'invention concerne le procédé de préparation de produits à base de farine de blé par l'utilisation du Rumex acetosa hybride. Parmi ces produits on recense la farine, les nouilles, les nouilles prêts à être consommés et les pâtisseries. Etant donné que le Rumex Acetosa est une herbe à forte teneur nutritive riche en protéines, en acides aminés et en carotène, les produits obtenus sont caractérisés par une valeur nutritive complète et équilibrée d'origine naturelle et par un goût et un aspect excellents.
PCT/CN1998/000320 1998-05-12 1998-12-30 Utilisation du rumex acetosa pour la preparation de produits a base de farine de ble WO1999057984A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU17474/99A AU1747499A (en) 1998-05-12 1998-12-30 Use of hybrid rumex acetosa l. in production of wheat flour-containing product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN98101849.1 1998-05-12
CN98101849A CN1065716C (zh) 1998-05-12 1998-05-12 鲁梅克斯杂交酸模用于制备面类食品

Publications (1)

Publication Number Publication Date
WO1999057984A1 true WO1999057984A1 (fr) 1999-11-18

Family

ID=5216964

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN1998/000320 WO1999057984A1 (fr) 1998-05-12 1998-12-30 Utilisation du rumex acetosa pour la preparation de produits a base de farine de ble

Country Status (3)

Country Link
CN (1) CN1065716C (fr)
AU (1) AU1747499A (fr)
WO (1) WO1999057984A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8747935B2 (en) 2005-12-27 2014-06-10 Kraft Foods Group Brands Llc Nutritionally enhanced pasta

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1245010A (zh) * 1999-06-30 2000-02-23 熊军功 鲁梅克斯k－1杂交酸模作为蔬菜的用途

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06217735A (ja) * 1993-01-27 1994-08-09 Tokiwa Kanpou Seiyaku:Kk 脂質代謝改善食品
JPH06225723A (ja) * 1993-02-04 1994-08-16 Takano Co Ltd 食品添加剤

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH06217735A (ja) * 1993-01-27 1994-08-09 Tokiwa Kanpou Seiyaku:Kk 脂質代謝改善食品
JPH06225723A (ja) * 1993-02-04 1994-08-16 Takano Co Ltd 食品添加剤

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8747935B2 (en) 2005-12-27 2014-06-10 Kraft Foods Group Brands Llc Nutritionally enhanced pasta

Also Published As

Publication number Publication date
CN1065716C (zh) 2001-05-16
CN1199551A (zh) 1998-11-25
AU1747499A (en) 1999-11-29

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