JPH06233660A - Noodle made from minor cereal as raw material - Google Patents

Abstract

PURPOSE:To obtain the subject noodles by utilizing calcium alginate (as binder), tapioca starch, natural sweetener, etc. CONSTITUTION:In order to obtain noodles from minor cereal powder such as of millet, foxtail millet, Chinese millet, or amaranth, sodium alginate is first incorporated in minor cereal powder followed by water addition, kneading, steaming, extrusion, and making into noodles. In this case, this invention is characterized by (1) utilizing, as binder, the calcium alginate produced by immersing the above noodles in an aqueous calcium salt solution, (2) adding tapioca starch to minor cereal powder for improving noodle making process and (3) adding, as seasoning(s), natural sweetener such as tenryo-tea (a kind of Chinese tea) extract or fatty oil to such minor cereal powder; therefore, contributing to expanding the use of minor cereals as the food materials for preventing the induction of allergic diseases.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the development of noodle making technology using raw materials mainly composed of minor grains.

[0002]

2. Description of the Related Art A conventional manufacturing method of noodles mainly composed of millet flour adopts a steaming step after hydrating and kneading the powder in order to improve the noodle-making property, and then rapidly kneading, rolling, and cutting noodle strings. Was going on.

[0003]

[Problems to be Solved by the Invention] Raw noodles composed mainly of millet flour,
Although dry noodles have been produced in the past, they had the drawbacks of poor noodle-making properties, poor product taste, and the noodles losing their shape when cooked (boiled). Therefore, in order to improve the quality of products, it is indispensable to devise a method for improving suitability for noodle making, a seasoning treatment for noodles, and a technique for enhancing binding property of noodles.

[0004]

Means for Solving the Problems The present invention provides a binding property to noodles, so that in the step of adding water to millet flour and mixing, sodium alginate powder or an aqueous solution is added, and then steamed and kneaded. , Rolling, noodle strip cutting process,
It is characterized by utilizing the adhesiveness of calcium alginate generated by dipping noodle strips in an aqueous solution of calcium salt such as calcium lactate. In addition, in order to improve noodle-making properties, mixing tapioca starch with millet flour facilitates the operation of cutting out noodle strips from the kneading process. It is improved by adding oil and fats in the water addition step, and the above-mentioned problems are solved.

[0005]

By using calcium alginate as a binder, noodles will not be divided or disintegrated even during cooking (when boiled), and the taste and physical properties of noodles will not be adversely affected. Also, the addition of tapioca starch during noodle making is useful for preventing stickiness and tearing at the time of rolling and cutting out noodle strips, and improving production efficiency. Regarding the addition of sweeteners, millet is a food with a poor texture despite having a high nutritional value, and it is intended to enhance the added value of the product by supplementing the taste.

[0006]

[Examples] As an example, a method for producing hie noodles will be described. Tapioca starch was added to hie flour (preferably 80 mesh or less) in advance so that the proportion of the whole flour was about 10%, and mixed well, and sodium alginate powder or an aqueous solution of about 2% was added to the whole flour. 1 to weight
% And add to homogenize. The amount of water added is preferably about the same as the weight of the powder, and sweeteners and fats and oils are added during this period. After kneading these with powder, it moves to a steaming process.
The steaming time is 5 to 20 minutes depending on the amount of the sample. After that, the sample is kneaded while it is not cold, and then thinly spread to prepare a so-called noodle band. At this time, if potato starch or the like is used as the dusting powder, the sample can be easily handled. Cut this into noodle strips, but the cutting blade is 1
Number 0 to 20 is suitable (thickness of noodles is 1.5 to 3.0)
mm). The cut noodles are immersed in a calcium salt aqueous solution (2 to 10%) such as calcium lactate for several seconds, immediately washed with water, and the calcium salts are washed away. After draining, sprinkle with dusting powder and package to make a product. In addition to millet flour, millet flour and millet flour can be formed into noodles by the same procedure, but the addition of tapioca starch is omitted and the amount of sodium alginate is increased depending on the difference in grain size of the flour and rice cake. In addition, the steaming step may be omitted because the powder is viscous with amaranth powder. The above is an example of the method for producing raw noodles. The boiled noodles are boiled with boiling water for several minutes and then drained, and the dry noodles are dried noodles.

[0007]

EFFECTS OF THE INVENTION Millennium has a high nutritional value and can be used as a nutritious food, but recently, it has been regarded as a promising food as a food for allergy against atopic dermatitis. Although there is no established theory at present for the selection of foodstuffs for allergy control, experience and hearing are clues, but foodstuffs other than cereals are generally unsuitable as staple foods.
Therefore, the present situation is that auxiliary materials for millet processing are extremely limited. The present invention does not use gluten of wheat flour as a material for connecting noodles and utilizes the binding property of calcium alginate as an alternative, but since this material does not contain amino acids or proteins, it is used as a food material for allergy measures. It can be used. Tapioca starch,
The same is true for bean curd tea, fats and oils, and the use of these auxiliary materials contributes to the expanded use of millet.

[Brief description of drawings]

FIG. 1 is a diagram showing an example of noodles using the millet of the present invention as a raw material.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Shigeo Miyao 3-24-14 Asayakita, Suginami-ku, Tokyo

Claims (1)

[Claims] 1. Mainly composed of millet flour such as millet, millet, millet, amaranth, and the like, alginic acid alkali salt is 10% or less as a binding material for noodles, tapioca starch is 20% or less for enhancing noodle-making property, and a sweetener. A method for producing raw noodles, boiled noodles, or dried noodles containing 5% or less of a natural sweetener such as a sweet bean tea extract, 70% or less of water, and several% or less of oil and fat.