JPS5813357A - Preparation bamboo leaf-containing noodles - Google Patents

Abstract

PURPOSE:To prepare inexpensive bamboo leaf-containing noodles having high nutritive value, by blending a raw material for noodles with bamboo leaf powder, kneading them with a given amount of water, followed by rolling and cutting. CONSTITUTION:100pts.wt. raw material for noodles such as wheat flour, etc. is blended with 1-10pts.wt. bamboo leaf powder obtained by crushing dried striped bamboo, and kneaded with 30-40pts.wt. solution of salt. The prepared blend is then extended by a pressure roll and made into noodle belt, which is cut by a cutting roll into lines to prepare bamboo leaf-containing noodles. An extract (active ingredient) obtained by hydrolyzing bamboo leaves with an alcohol may be used instead of the bamboo leaf powder (the amount of solution of salt used is reduced depending upon the water contained in the extract).

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing noodles containing powdered or extracted bamboo leaves. As is well known, bamboo leaves contain a large amount of various nutrients; for example, leaves of Kuma bamboo have gO milligrams of chlorophyll per 100 grams.
It also contains vitamins A, B1, B, C, and E, as well as 1 g of vitamin K. This vitamin K is a substance that increases the calcium ion value in the human body and prevents putrefaction, and it is this vitamin κ that makes bamboo, which is generally known, exhibit 1" superior efficacy in promoting health. Furthermore, it contains amino acids such as lysine and methionine.The gist of the present invention is to powder or extract bamboo leaves containing various nutrients, and to extract the nutrients contained therein. The purpose is to mix an appropriate amount of the raw material into noodle raw materials such as wheat flour in a fully utilized state, and to produce noodles through a series of noodle-making processes.

The present invention will be explained in detail below based on examples. First, select Kuma bamboo leaves, dry them naturally or artificially, and then crush them using a grinder to make Hui powder, or hydrolyze Kuma bamboo leaves using alcohol as a solvent. (referred to as lysis) to extract the active ingredients and make an extract, that is, a concentrated solution. The powder or extract thus obtained is mixed in an amount of 70 parts by weight with respect to 700 parts by weight of the noodle raw material such as wheat flour. Furthermore, add 30 to 1IO1 of saline solution to this.
Add 1'jik part. In addition, when using the saline extract, the saline solution should be added by subtracting the volume of the extract from the above-mentioned amount.

The raw materials are kneaded using a mixer and then rolled using a multifunction machine and rolling rolls to form copper strips, and the strips are cut into linear shapes through cut rolls to produce noodles.

The amount of bamboo leaf powder or extract relative to the steel raw material such as wheat flour is set at the above mixing ratio so that when noodles are formed, they will exert an appropriate binding force and will not break into the product. Yes, adjust the mixing amount depending on the thickness of the noodles. For example, if you are using udon noodles, increase the mixing amount for thick noodles such as udon or kishimen, and reduce the mixing amount for thin noodles such as somen noodles. , and Hiyamugi is selected to be used as an intermediate mixture, such as Ik:.

As is clear from the above explanation on the * line side, powdered or extracted bamboo leaves are mixed, and the mixing ratio is relatively low, so there is no need to make any particular changes to the conventional noodle-making process. Since it can be manufactured, there is no particular difficulty, and existing equipment and manufacturing conditions can be used, and there is no particular peculiarity in terms of quality.

Furthermore, by utilizing the stone-rich chlorophyll and various vitamins contained in the aforementioned bamboo leaves without losing them, it is possible to provide noodles that are rich in nutritional value and useful for promoting health. .

Furthermore, since tube leaves grow naturally in the mountains and fields, there is no need for cultivation costs, and they can be procured without the need to consider production time or the like. It also has the advantage that the amount of noodle ingredients such as wheat flour, which is a cultivated grain, can be reduced depending on the amount of bamboo leaves mixed. − Patent applicant Kikuo Hattori

Claims (1)

[Claims] Powder obtained by crushing bamboo leaves or extract extracted by hydrolyzing bamboo leaves from about / to I per 00 parts by weight of noodle raw material.
Part by weight of O was added, and the required amount of water was added and kneaded, followed by rolling. A method for producing noodles containing bamboo leaves, characterized in that the noodles are formed through cut rolls.