JPS59198950A - Wheat vermicelli containing potato - Google Patents

Abstract

PURPOSE:To obtain nice wheat vermicelli having a flavor and oder of potato and strong stringiness of noodles, by mixing a steamed or boiled and mashed potato in a specific proportion with wheat flour, mixing common salt (saline solution) therewith, kneading thoroughly the mixture, and maturing the resultant dough, etc. CONSTITUTION:After washing a potato with water and removing the periderm therefrom, the potato is suitably cut, steamed or boiled softly and directly mashed. In the case of uncooked noodles, 300g mashed potato and 9g common salt are mixed with 200-300g wheat flour (medium wheat flour), and the resultant mixture is thoroughly kneaded, squeezed firmly and matured to give a dough, which is extended with a rolling pin to produce noodles. In the case of dried noodles, 900-1,500g above-mentioned mashed potato and 800cc saline solution with 8-9 Baume degrees are mixed with 3,000g wheat flour (hard wheat flour), and the resultant mixture is thoroughly kneaded to give a dough, which is passed through a sheeting machine two or three times and matured. The resultant matured mixture is further matured in a steaming chamber and dried in a drying frame. In both the uncooked and dried noodles, the potato can be applied at a mixing ratio as wide as 20-60%.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is an invention for making noodles using potatoes, a specialty of Nagasaki Prefecture, as the main raw material.

Nagasaki Prefecture is the birthplace of warm-season potatoes and is the second largest potato producing prefecture in Japan, with a wide variety of cultivated varieties.

// In this prefecture, harvesting is possible from March to June.
Because potatoes can be stored to a certain extent, it is possible to have a year-round supply of raw materials.

Potatoes have a high starch value and white matter content, and have high nutritional value.

Detailed embodiments of the present invention will be described below.

The present invention has two methods of making noodles: fresh noodles and dried noodles. First, wash the potatoes, remove the outer skin, and weigh them. Cut this into pieces, steam until soft, and mash while still hot.

For raw noodles, mix 200 to 300 g of wheat flour (all-purpose flour) with 300 g of soft steamed and mashed potatoes, and 9 g of salt, knead thoroughly, then cover with a damp cloth that has been wrung out tightly for 30 minutes. The noodles are aged for about a minute and then rolled out with a rolling pin and cut to make noodles, or the aged ones are passed through a noodle making machine to make noodles.

For dry noodles, for 3.000g of wheat flour (strong flour),
Potato iqo that has been steamed and mashed until soft.

~1. ! ;00gz salt solution (Bo 71~9 degrees) za00~
Pour it three times (sprinkle with noodle oil), then pass it twice on the next machine (sprinkle with a small amount of noodle oil), age for another 30 minutes, and then put it in an automatic winding machine for about 30 minutes. Stretch it out and ripen it in a ripening room for about 60 minutes, then spread it out and dry it under a hat.

For both fresh noodles and dried noodles, the mixing ratio of potato to wheat flour is 20-20%, which can be widely applied.

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The present invention takes advantage of the flavor and nutritious properties of potato and uses it as a raw material to make fresh or dried noodles.Sensory test results show that the product is as delicious as commercially available wheat noodles. can.

You can eat it not only as udon noodles, but also as spaghetti, or in salads like macaroni.
Since it can be used in a variety of ways, such as in Chinese noodles, it can be widely used in general households, and it is also possible to produce large jL1 at a low cost to meet demand.

Furthermore, by expanding the consumption of this ``udon noodles with added potato beak,'' it will also be able to greatly contribute to the development of the potato-producing area in Nagasaki Prefecture.

[Brief explanation of drawings]

(1) For fresh noodles (2) For dried noodles (4) Product features (1) Produces strong noodles with the flavor and aroma of potato conch. (2) The sweetness and umami of potatoes are delicious and the taste does not change. (4) It goes well with spaghetti, macaroni, fried soba dishes, etc. (5) Since potato is an alkaline food, it is a preferred noodle that is neutralized by mixing it with wheat flour. Sensory test (1) For raw noodles Items: 7 wards 2 wards 3 wards 1 ward 3 wards Just right / 20 l17 20 01. ,
Ki 7 I 23 7'l
! ;0 7'l 11 little
Otsu Otsu 3 Otsu 9
Very /j /Evening /I 15 9' Color
Good 70 79 Jll 79
74' Sad 15 Otsu / The Otsu
/7 very good /I 9 j/ 9
0 taste 71A I! ;7
q g5 7 otsu evil i 9 otsu O
Otsu /2 Very Otsu! ;3230329 Hardness Good 23 ni SO Otsu, 29/Evil
／２ Otsu Otsu O (Note) 1.
Survey (1) Hisakata Aino townspeople 3 persons Breakdown: male 7782,
Notes on test design distinction (1) Types: Digima for 1st and 2nd sections, Nishtaka for 3rd and 4th sections (2) All-purpose wheat flour for 1st and 2nd sections, strong flour for 3rd and 4th sections (3) 5th section (4) Experimental date: October 1936 (5) Ripening period: 7 for all 5 districts
Time (2) In the case of dried noodles (Naitsu) 1. Survey (1) Target General consumers in the prefecture 100 people Breakdown male g
Number of women: 20 (2) Date of survey: March 27, 1960 2. Differentiation of test design (3) Aging period: 2 30-minute sessions 10-minute sessions/time/20 total
Participant Patent Applicant Nagasaki-based Representative Governor Continued from page 1 0 Inventor Sachiko Fujisawa Shimabara City Area 1-12-5 Nagasaki Prefecture Shimabara Agricultural Improvement and Extension Office Internal Procedures Amendment (Method) Date: August 23, 1939 / Incident Indication Patent Application No. 73/'17, 1932 Name of the invention Udon noodles with added potato 3 Address of person making the amendment No. 2-13 Edomachi, Nagasaki City, Nagasaki Prefecture Showa str 7
Date S Subject to amendment (+) Inventor column of application and list of attached documents column (detailed explanation of the invention column in the express specification (3) column of brief explanation of drawings in the specification (4) ) Drawing B Contents of the amendment (1) As per the application, attached sheet (2) Detailed description of the invention column No. 1I of the specification is false, and the process diagram on page 5 is deleted, as follows. [Noodle making] By efficiently combining the method and mechanization system, it is possible to mass produce at low cost to meet the large demand.In addition, as the consumption of this [Udon noodles added with potato barley] expands, Nagasaki prefecture This product can greatly contribute to the development of the potato V production area in Japan.Product Features (1) It has the flavor and aroma of potato homame, and produces noodles with a strong chewiness.(2) The sweetness and flavor of potatoes It's umami and delicious. (3) The noodles remain soft even after 4 to 5 hours of boiling.
(4) Drawing 19. As shown in the appendix 4. Brief explanation of the drawings Figure 1 Noodle making process for fresh noodles Figure 2 For dried noodles Case noodle making process

Claims (1)

[Claims] The mixture ratio of soft steamed and mashed potatoes to wheat flour (all-purpose flour or strong flour) is 20 to 0%,
Udon noodles are made by mixing salt or salt solution, kneading the mixture thoroughly, and then subjecting it to a process such as ripening.Udon noodles are made by adding fresh or dried noodles to the noodles.