JP2000060468A - Bamboo leaf nutrient-containing hand-made noodle and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing bamboo leaf-containing hand-made noodles preservable for a long period of time without impairing a nutritive value, contained vitamins, a color tone, a flavor and a taste which bamboo leaves have and to obtain the noodle product. SOLUTION: In the case of mixing bamboo leaf powder form by a dried powder producing process to make bamboo leaves of the genus Sasa of the family Gnamineae into ultrafine powder having 250 mesh (63 μm) particle size with wheat flour, water and salt in a specific ratio to give 10 pts.wt. of noodle dough, a large amount of components of bamboo leaves can be readily taken from noodles made by hands, so-called hand-made noodles prepared by processes comprising a kneading process for blending the noodle dough with 0.1 pt.wt. of the volume of the bamboo leaf powder to form a blended noodle belt, a noodle long strip forming process, an aging process, a rolling process and a drying process to give product noodles.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method of adding a finely powdered bamboo leaf, which belongs to the genus Gramineae, to a noodle band made by hand rolling, and to a noodle with nutrients contained in the bamboo leaf,
The product by that method relates to hand-rolled dried noodles.

[0002]

2. Description of the Related Art It has been conventionally discovered that bamboo leaves are rich in components effective for the human body, and in recent years, attention has been focused on cancer suppression, antibacterial and deodorant effects due to the immunostimulating action of polysaccharides. As for functional foods, various usages thereof have been created. Bamboo leaf ingredients include amino acids such as lysine-containing amino acids, aromatic amino acids, lysine, leucine, valine, threonine, vitamin A and vitamin B.
1. Contains vitamins such as vitamin B2, minerals such as potassium, sodium, iron, phosphorus and calcium, and chlorophyll (chlorophyll), and carbohydrates such as oligosaccharides. A method for further extracting the main component has been invented because it has effects such as promotion, intestinal action, and prevention of bad breath.

[0003] Conventionally, many noodles containing various additives, particularly those produced by a machine in which all the manufacturing steps are machined, so-called machine noodles, have been commercially available. Especially, bamboo leaf powder is mixed with noodle strips. There was no hand-rolled noodle making itself.

[0004] Even if there are noodles that contain bamboo leaf nutrients, all of them are machine-made noodles, such as dried udon / soba noodles, somen, Chinese buckwheat noodles, spaghetti noodles. As a wide variety, noodles are often used alone. In particular, a method for producing a mechanical noodle in which bamboo leaf extract or the like is mixed generally cannot produce a vivid tint of chlorophyll, which is a characteristic of the bamboo leaf. For this reason, it was often found that other chlorophyll was mixed in to give a hue. Noodles made by the method using these machine noodles are mixed with a certain amount of wheat flour and bamboo leaf powder or extract by a machine, and the noodle strips are pressed and stretched many times, and the stretching is completed. Squeeze out,
A finished product was provided by being cut into a certain length through a comb blade and dried by mechanical drying for a certain period of time.

The so-called machine noodles made in this way are
Compared to hand-rolled noodles, the time required for raising the noodles with hot water was about twice, and additives such as antiseptics were mixed in for long-term storage. In the above method, when bamboo leaves were mixed as the main component by the above-mentioned methods, the components of the bamboo leaves were damaged and the role as a mixed additive was not fulfilled as a main material. Furthermore, even for noodles that have been stored for a long period of time and to which the above-mentioned preservatives and the like have been added, it was usual mechanical noodles that had a shelf life of one year from the production.

[0006] As described above, there was no noodle capable of sufficiently extracting the main components of bamboo leaves and simultaneously extracting the flavor, flavor and color tone. In addition, conventionally, mechanical noodles mixed with bamboo leaf powder or extract have no taste because the noodle strips do not age, so-called umami is drastically reduced, and dry noodles or semi-raw type noodles with the mechanical noodles are the noodles themselves. Because I didn't have the strength of the waist, I felt that the food was crunchy.

However, in the conventional hand-made noodles, so-called hand-made noodles, which are mixed with a bamboo leaf component cannot be mixed as in the conventional mechanical noodle method, and the noodles are constantly supplied. There was no technology to do it.

[0008]

As described above, the noodle making with the bamboo leaf extract by the conventional machine is different from the technique of mixing other nutrients as a technique that is easily taken by a person belonging to the field. It wasn't easy. The technology for machine-made noodles is extremely easy to mix different ingredients such as bamboo leaves into ordinary noodle strips (components consisting of flour, salt, and water). It was easy to do.

[0009] Further, not only the dried powder, but also the mixing with the extract by the machine was easily mixed into the noodle band to be compressed only by adjusting the ratio. However, in the usual hand-rolled, so-called handmade manufacturing method, the finished noodles are made with a special technique in view of their finish and their properties, so that the finished noodles are always supplied with a proper manufacturing method. Was used. Moreover, when a substance other than the usual components is mixed, the noodle strips lose their balance and a stable product cannot be produced. This is because one factor is that the noodle band does not grow to a certain length due to the powdered mixture of bamboo leaves and contraction occurs when the difference between the inside temperature and the outside temperature is severe depending on the season. As a result, it was difficult to make it all year round due to the instability of the noodle strips.

As described above, the nutritional value of the bamboo leaves, the vitamins, amino acids, polysaccharides and the like contained in the noodles absorb the color tone, flavor and flavor into the noodles, and the balanced noodles provide the leaves of the bamboo leaves. There was a problem in the process of hand-rolling in that various effects should be incorporated together with the noodles.

In view of the above-mentioned problems, the present invention provides a manufacturing method for solving the problems, which can be stored for a long time without impairing the nutritive value, vitamins, color tone, flavor and flavor of bamboo leaves. The present invention aims to solve the above-mentioned drawbacks by providing a hand-rolled manufacturing method and a noodle product thereof.

[0012]

As a result of various studies to solve the above-mentioned problems, the present invention has a particle size of 250 mesh (63 μm) which is an ultrafine powder produced by a dry powder manufacturing process of bamboo leaves. By kneading this with wheat flour, which is the main raw material of noodles, and water and salt, it is a unique method of hand-rolling, which does not impair the nutritional value of bamboo leaves. The present inventors have found that the noodle band provides self-confidence, firmness, crunchiness and shelf-life, and quick rise with hot water, and is delicious and effective in promoting health, and thus reached the present invention.

That is, the present invention is to wash the raw bamboo leaves,
A powdered powder having a particle size of 250 mesh (63 μm), which is an ultrafine powder produced by a dry powder manufacturing process of blanching, cooling, cutting, dehydration, drying, coarse pulverization, air selection, fine pulverization, and classification, After forming the mixed noodle band by kneading together with the noodle dough in which wheat flour, water and salt are mixed in a specific ratio, and forming the noodle band by hand, the mixed noodle band that has become the noodle band is treated for 12 hours. After completing the aging process of aging in the aging chamber, the mixed noodle strips are stretched again by hand and then folded back into a pair of kuda bamboo (supporting rods) in a shape of 8 to hang it. The rolled noodle strips are rolled and stretched to a predetermined length by applying a rolling pressure of 30 kg as a constant rolling force, and the rolled noodle strips are transferred to a pedestal for drying. Keep 30% constant and repeat humidification and dehumidification. By drying over time, the process of making noodles is handmade, by making so-called hand-rolled noodle strips, it is composed of a manufacturing method capable of better ingesting the ingredients of the bamboo leaf powder in the noodle product. ing. In addition, it contains a lot of vitamins and has a high nutritional value and color,
The above-mentioned problems are solved by providing delicious noodles as well as flavor and flavor that can be stored for a longer period of time.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to hand-rolled noodles containing bamboo leaf nutrients and a method for producing the same, in which 100 g of an additive, bamboo leaf powder, is added and kneaded when the amount of wheat flour is fixed at 10 kg. Here, the dry powder production process for producing the bamboo leaf powder is not particularly limited, and the produced bamboo leaf powder is an ultrafine powder and has a particle size of 250 mesh (63 μm) or more. If the way
The method for extracting is not limited to the step shown in FIG. 1, and the use of bamboo leaf powder produced by satisfying the above-mentioned conditions by a cold air drying method, a so-called low temperature spray drying method is also included in the present invention. . In the present invention,
The proportion of the bamboo leaf powder added is influenced by the elongation of the noodle strips, so the balance between the outside temperature and the inside temperature is important. Therefore, it is important to keep the room temperature at 20 ° C and adjust the temperature. . Further, the pressure for extending the noodle band by hand rolling does not change by the addition of the bamboo leaf powder, and it is necessary to keep it constant, and the roll pressure should be 30 kg.

Furthermore, the fact that the noodle strips cannot be cracked or extended and breaks is also an important issue, and in order to prevent the cracks and breaks, a drying room temperature of 20 ° C. and a room humidity of 60% are kept constant and humidification is performed. It is necessary to unify the balance by dehumidification, and the decrease in humidity for noodles causes cracks, so it is necessary to install a humidity machine, and in its management, there are certain measures to prevent temperature increase during the day and temperature decrease at night. It goes without saying that it is particularly important in supplying products. The temperature of the water added to the flour is also important for the bamboo strip powder to be absorbed by the noodle strips, and it is important to set the temperature to 20 ° C to 25 ° C. By the above implementation, it is possible to constantly supply handmade so-called hand-rolled noodles with a bright green color and a chewy texture by thoroughly mixing the active ingredients of the bamboo leaf powder.

[0016]

EXAMPLES Specific examples of the present invention are as follows.
The present invention will be described in more detail with reference to Examples.
The invention is not limited to these examples. Bamboo leaves (here, bamboo grass of the genus Gramineae is used) are selected as the main raw material, and a particle size of 250 mesh (63 μm), which is an ultrafine powder generated by the dry powder manufacturing process shown in FIG. 1, is powdered. So-called bamboo leaf powder, flour, water and salt are kneaded together. The composition table of the bamboo leaf powder used at this time is shown in Table 1 below.

[Table-1]

The manufacturing process of the present invention will be described in the order of the flow chart showing the manufacturing process according to the present invention in FIG. 2. In the kneading process, a bamboo leaf powder containing 100 g of the ingredients shown in Table 1 is used. If the flour and water ratio is 50 kg of flour, the bamboo leaf powder is 50
0 g of water is added at a temperature of 20 to 25 ° C. for 27.5 kg. In producing the noodle strips, these are once mixed in a mixer and taken out after mixing for a certain period of time.
Mixing is repeated one more time until the noodle band is covered, and kneading is performed until it becomes clay-like.

Next, when the mixed noodle strip is completed in a state of having an appropriate viscosity until it becomes clay-like, the mixed noodle strip is stretched by hand to move to a noodle strip process for forming a noodle strip. In this step, the noodle strings are formed and moved into a predetermined container (tub) 3. In the next aging step, noodle string 1
Each of the moved containers 3 is aged in a aging chamber at a constant temperature of about 20 ° C. for 12 hours. At this time, by covering the container 3 with a cloth, a vinyl bag, or the like, it is possible to prevent water evaporation during the aging time.

After the aging step is completed, in the rolling step which is the second drawing step, before rolling, the aged noodle strings 1 are further stretched so as to be twisted and knitted, as shown in FIG. The support bar 2 is referred to as an "8" shape and is folded back to form a hook. From this hooked state, a rolling process for further stretching and forming a circular shape into a substantially rectangular shape is added. At that time, the final noodle strings are completed by applying a rolling pressure of 30 kg as a constant rolling force to the hooked noodle strings 1 and rolling and stretching to a predetermined length. The rolling roller is not particularly limited as long as it can apply a certain weight. In addition, the final length of the noodle strings produced by the rolling and stretching at this time is 1 m 60 to 80.
cm position. At this time, the temperature in the room is adjusted so that the temperature during the work in each of the above steps is always maintained at 20 ° C.

Next, the noodle strings which have been rolled and stretched to have a predetermined noodle string length are transferred to a drying rack called a grouper, and as a drying step, the drying room temperature is set to 50 ° C. as an upper limit and the outside air temperature is 20 ° C. and the room humidity is 30. % Is kept constant, and humidification and dehumidification are repeated and dried. In this case, the noodle band internal humidity is maintained at about 15% due to the indoor humidity of 30%. The temperature of the drying room at this time is 20 if the outdoor temperature is 20 ° C., for example.
℃ is added to adjust the total to 40 ℃, if the outdoor temperature is 35 ℃, the additional temperature is 15 ℃, the upper limit of 50 ℃
The temperature does not exceed ℃, and the device for controlling the room temperature is devised in this way. Further, the drying time is divided into about 12 hours to 24 hours depending on the finished state of the noodle product, and the humidification and dehumidification are repeated to keep the humidity constant and to dry. At the final stage, the noodles are taken out from the drying rack and cut into a predetermined length to complete the product.

The hand-rolled noodles obtained as a result have holes called bubbles in the noodles, and the bubbles accelerate the time of boiling with hot water. In addition, it responds to what you eat,
It is possible to provide a product with excellent texture and taste. Moreover, it was confirmed to be excellent in that delicious noodles can be provided without impairing the nutritional value of bamboo leaves.

[0022]

As described above, in the hand-rolled noodles containing bamboo leaf nutrients and the method for producing the same according to the present invention, a hand prepared by kneading a bamboo leaf powder into a noodle strip without damaging the main components of the bamboo leaves. With the manufacturing technology of noodles by rolling and the provision of the noodles, it is possible to constantly supply hand-rolled noodles with bamboo leaf nutrients that could not be provided by the conventional technology, and especially with a large nutritional value. It is effective as a supply of noodles that can ingest a large amount of bamboo leaf components. Further, according to the present invention, by ingesting a large amount of the effect and efficacy of bamboo leaf, not only the marketability can be improved by effective use in the field, but also the marketability of noodle making by hand spreading can be improved. Thus, the synergistic effect not only with the noodle making industry but also with the bamboo leaf production industry produces a very significant and great effect on the food industry.

[Brief description of drawings]

FIG. 1 is a flowchart showing a manufacturing process of bamboo leaf powder.

FIG. 2 is a flowchart showing a manufacturing process of the present invention.

FIG. 3 is a perspective view showing hand-rolled noodles hooked on kuda bamboo.

[Explanation of symbols]

1: noodle band 2: Kuda bamboo (supporting rod) 3: Container (tub)

Continued front page    F-term (reference) 4B018 LB02 LE03 MA07 MD61 ME02                       ME13 MF02                 4B046 LA03 LB03 LC06 LC07 LC09                       LE01 LG25 LP27                 4C088 AB73 AB76 AC05 BA07 BA11                       MA07 MA52 NA03 NA09 ZA55                       ZA67 ZA73 ZB09 ZB11 ZB26                       ZC21

Claims (2)

[Claims] 1. Bamboo leaf powder produced by a dry powder production process in which a bamboo leaf, which belongs to the genus Gramineae, is ultrafine powder and has a particle size of 250 mesh (63 μm) is mixed with wheat flour and water. Kneading to form a mixed noodle band by mixing the noodle dough with 0.1 part by weight of the above-mentioned bamboo leaf powder when the noodle dough mixed with salt at a specific ratio is 10 parts by weight. A process, a noodle band process of stretching the mixed noodle band by hand to form a noodle band, and an aging process of aging the mixed noodle band that has become the noodle band in an aging chamber for about 12 hours. After completion of the aging, the aged noodle strips are again folded by hand and then folded back to a pair of kudzu bamboo (supporting rods) in a shape of 8 to be hooked, and the rolled noodle strips are rolled with a constant rolling force. A rolling process of applying a pressure of 30 kg and rolling and stretching to a predetermined length, Rolling the finished noodle transferred to the drying rack, 20 on the outside air temperature drying chamber temperature is a maximum of 50 ° C.
The noodles consist of a drying process in which humidification and dehumidification are repeatedly dried so that the temperature added with ° C and the indoor humidity of 30% are kept constant. A method for producing hand-rolled noodles containing bamboo leaf nutrients, characterized in that the ingredients of the bamboo leaf powder can be better ingested in the product. 2. The production method according to claim 1, which contains a large amount of contained vitamins and amino acids, has a high nutritional value, has a good color tone, flavor, and flavor, is excellent in antiseptic effect, and can be stored for a long period of time. Hand-rolled noodles with bamboo leaf nutrients, featuring delicious noodles.