JP2934654B2 - Method for producing Chinese noodles comprising chlorella and trible fiber - Google Patents
Method for producing Chinese noodles comprising chlorella and trible fiberInfo
- Publication number
- JP2934654B2 JP2934654B2 JP2104539A JP10453990A JP2934654B2 JP 2934654 B2 JP2934654 B2 JP 2934654B2 JP 2104539 A JP2104539 A JP 2104539A JP 10453990 A JP10453990 A JP 10453990A JP 2934654 B2 JP2934654 B2 JP 2934654B2
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- JP
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- Prior art keywords
- noodle
- chlorella
- fiber
- chinese noodles
- noodles
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】 ［産業上の利用分野］ 本発明は風味、食感が良く、低カロリーの健康食品と
して最適であり、しかも緑色で外観が良いクロレラ及び
トリブルファイバー（可溶性食物繊維）を添加してなる
中華麺の製造方法に関する。DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention provides chlorella and trible fiber (soluble dietary fiber) which have a good flavor and texture, are optimal as low-calorie health foods, and have a good appearance in green. The present invention relates to a method for producing Chinese noodles.
［従来の技術］ 従来、中華麺の製造方法として、リン酸塩等の改良剤
を加え、又は小麦粉等の原料粉の配分を調節等し、ある
いは各種の添加物等を加えて風味及び食感等を良化する
手段が提案されているが、こしの強い歯ごたえのある風
味、食感を有すると共に低カロリーの健康食品としての
クロレラ及びトリブルファイバーを添加してなる中華麺
の製造方法は提供されていなかった。[Prior Art] Conventionally, as a method for producing Chinese noodles, flavor and texture are improved by adding an improving agent such as a phosphate, adjusting the distribution of raw material powder such as flour, or adding various additives. Means for improving the like have been proposed, but there is provided a method for producing Chinese noodles comprising chlorella and trible fiber as a low-calorie health food having a strong, chewy flavor and texture. I didn't.
［発明が解決しようとする課題］ 近年、各種食物繊維が難消化性の特質を有することよ
り、低エネルギー食品、すなわちダイエット食品として
注目を集めており、その食品化の研究が種々なされてい
る。[Problems to be Solved by the Invention] In recent years, various dietary fibers have attracted attention as low-energy foods, that is, diet foods, because of their indigestibility characteristics, and various researches on food conversion have been made.
食物繊維は、低カロリーである上に難消化の繊維から
なり、この繊維は胃腸の働きをより活性化させ、体内活
動に有益な各種細菌の繁殖を起こさせる効果を有し、こ
れらの細菌が腸の中でより保健的な働きを行って、高血
圧、心臓疾患等の予防に好結果を与えるとされている。Dietary fiber is composed of low-calorie and indigestible fiber, which activates the gastrointestinal function and has the effect of causing the growth of various bacteria that are beneficial to the body's activities. It is said to perform healthier work in the intestine and give good results for prevention of hypertension, heart disease and the like.
このため、トリブルファイバーを添加してなるこしの
強い歯ごたえのある風味、食感を有すると共に低カロリ
ーの健康食品としての中華麺の製造方法の開発が強く要
請されていた。For this reason, there has been a strong demand for the development of a method for producing Chinese noodles as a health food with low calories and a chewy flavor and texture with the addition of trible fibers.
又クロレラを麺に添加した場合、クロレラは可溶性に
劣るため増粘性がなく製麺性が悪く麺との調和がとれな
い問題点が存し、又クロレラは食した場合においても、
溶解性に劣るため消化が悪い問題点が存した。Also, when chlorella is added to noodles, there is a problem that chlorella is inferior in solubility and poor in noodle-making properties due to poor solubility and cannot be harmonized with noodles, and even when chlorella is eaten,
There was a problem of poor digestion due to poor solubility.
このため、各種の栄養価が高く、茹で上げ時に鮮やか
な緑色を呈することのできるクロレラを添加してなるこ
しの強い歯ごたえのある風味、食感を有する共に低カロ
リーの健康食品としての中華麺の製造方法の開発が強く
要請されていた。For this reason, Chinese noodles as a healthy food with a low-calorie health food that has a strong, chewy flavor and a texture that is made by adding chlorella, which has various nutritive values and can give a bright green color when boiled. Development of the manufacturing method was strongly demanded.
［発明の概要］ 本発明は上記要請に応えるためになされたものであ
り、こしが強い、歯ごたえがあり、滑らかでシコシコと
した食感、風味を有し、低カロリーの健康食品として最
適であり、しかも茹で上げ時に鮮やかな緑色で外観が良
いクロレラ及びトリブルファイバー（可溶性食物繊維）
を添加してなる中華麺の製造方法を提供することを目的
とする。[Summary of the Invention] The present invention has been made in order to meet the above-mentioned requirements, and has a strong stiffness, a chewy texture, a smooth and chewy texture and flavor, and is optimal as a low-calorie health food. Chlorella and trible fiber (soluble dietary fiber)
It is an object of the present invention to provide a method for producing Chinese noodles, which comprises adding Chinese noodles.
［課題を解決するための手段］ 本発明は上記課題を解決するために以下の手段を採用
する。[Means for Solving the Problems] The present invention employs the following means to solve the above problems.
かん水を含んだ水35％前後にクロレラ粉末0.2〜0.3％
前後、トリブルファイバー粉末４〜５％及び適量の食塩
を添加して攪拌混合し、この水溶液を製麺原料である小
麦粉中に投入し、この原料粉を混合機にて攪拌混練して
麺生地とし、この麺生地を複合機に導入して製麺機にか
けて麺帯とし、この麺帯を切出し機に導入して多数の麺
線とし、この麺線を所望の長さに切断して中華麺とした
ことを特徴とする。Chlorella powder 0.2-0.3% around 35% of water containing brine
Before and after, 4-5% of tribble fiber powder and an appropriate amount of salt are added and stirred and mixed, and this aqueous solution is poured into wheat flour, which is a raw material for noodles, and the raw material powder is stirred and kneaded by a mixer to form noodle dough. This noodle dough is introduced into a multi-function machine and passed through a noodle making machine to form a noodle band, and the noodle band is introduced into a cutting machine to form a number of noodle strings. It is characterized by having done.
［作用］ クロレラは、蛋白質、脂肪、炭水化物、灰分、各種ビ
タミン類等を豊富に含む栄養価の高い食品であるが、ク
ロレラは可溶性に劣り、クロレラを麺に添加した場合、
増粘性がないため、製麺性が悪くなり麺との調和がとれ
ないばかりでなく、茹で上げ時黒っぽい緑色を呈して外
観が悪く、しかも、クロレラを添加した麺を食した場
合、クロレラは溶解性に劣るため消化が悪く、食味、食
感が良くない問題点が存したが、これは、クロレラを単
体で添加することに起因し、本発明におけるように可溶
性食物繊維であるトリブルファイバーと共に添加した場
合には、トリブルファイバー自身増粘性が高く、しかも
可溶性に優れているため、製麺時にクロレラを溶解して
麺生地とよく馴染ませて調和し、製麺性が向上すると共
に両者の相乗作用により、茹で上げ時鮮やかな緑色を呈
し、この麺を食した場合、こしの強い歯ごたえのある風
味、食感を有すると共に各種の栄養価が高く、低カロリ
ーの健康食品としての中華麺を得ることができる。[Action] Chlorella is a nutritious food rich in proteins, fats, carbohydrates, ash, various vitamins, etc. Chlorella is poorly soluble, and when chlorella is added to noodles,
Since there is no viscosity increase, not only does the noodle-making property deteriorate, and it cannot be harmonized with the noodles, it also has a dark green color when boiled and has a poor appearance, and when eating noodles with chlorella added, chlorella dissolves There was a problem of poor digestibility, poor digestion, poor taste, and poor texture, but this was caused by adding chlorella alone, and added together with trible fiber, which is a soluble dietary fiber as in the present invention. In the case of tribble fiber, because the tribble fiber itself has a high viscosity and is highly soluble, it dissolves chlorella at the time of noodle making, blends well with the noodle dough, improves the noodle making properties, and has a synergistic effect of both. As a result, when boiled, it gives a bright green color, and when you eat this noodle, it has a strong chewy flavor, texture and various nutritive values, as a low-calorie health food It is possible to obtain the Chinese noodles.
又本発明のクロレラ及びトリブルファイバーを添加し
てなる中華麺の特徴として挙げられることは、豊富な食
物繊維が含まれていることにより、その物理的特性とし
て吸水性、保水性に優れ、中華麺としてのうまみのある
食感を有する特徴が発揮できると共に茹上げ時に多量の
水分を吸収しないため、コシが弱くなることがなく、し
かも茹麺の状態で長時間放置した場合であっても、ふや
けたりすることなく、シコシコした状態で食することが
できる。The characteristics of the Chinese noodles obtained by adding the chlorella and the trible fiber of the present invention include that abundant dietary fiber is contained, and as a result, the physical properties of the noodles are excellent in water absorption, water retention, and As it can exhibit the characteristic of having a delicious texture as well as does not absorb a large amount of water at the time of boiling, the stiffness does not weaken, and even if it is left for a long time in the state of boiled noodles, it is soaked It can be eaten in a crunchy state without any mess.
又本発明のクロレラ及びトリブルファイバーを添加し
てなる中華麺には、純粋な食物繊維が多量に含まれてい
ることにより、この食物繊維の作用で、麺に弾力性が与
えられると同時に滑らかさも与えられ、しかもこの食物
繊維は、加熱崩壊性が少なく、熱に対して強靱であるた
め、加熱によって膨潤するだけであり、崩壊し難い特質
を有する。In addition, the Chinese noodles to which the chlorella and the trible fiber of the present invention are added contain a large amount of pure dietary fiber, so that the action of the dietary fiber imparts elasticity to the noodle and simultaneously provides smoothness. Since the dietary fiber is provided with little heat disintegration and is tough against heat, it only swells by heating and has the property of hardly disintegrating.
従来の中華麺の場合、麺線は茹上げ後30分位とする
と、麺の表面水分が中心部に移行し、麺線が付着した
り、コシが伸びて食味が劣化するが、本発明のクロレラ
及びトリブルファイバーを添加してなる中華麺の場合、
加熱崩壊性が少ないため、麺線の付着が防止され、コシ
がしっかりしており、食味が劣化することがない。In the case of conventional Chinese noodles, if the noodle strings are about 30 minutes after boiling, the surface moisture of the noodles migrates to the center, and the noodle strings adhere or the stiffness increases and the taste deteriorates. In the case of Chinese noodles made by adding chlorella and trible fiber,
Since the heat disintegration property is low, the adhesion of the noodle strings is prevented, the firmness is firm, and the taste is not deteriorated.
［実施例］ 実験例（１） かん水を含んだ水900リットル前後にクロレラ粉末50
g、トリブルファイバーとしてのポリデキストロース粉
末1,000g及び食塩250gを添加して攪拌混合し、この水溶
液を製麺原料である小麦粉25Kg中に投入し、この原料粉
を混合機にて13分間前後攪拌混練して麺生地とし、この
麺生地を複合機に導入して製麺機にかけて麺帯とし、こ
の麺帯を切出し機に導入して多数の麺線とし、この麺線
を所望の長さに切断して250個の中華麺玉を得た。[Example] Experimental example (1) Chlorella powder 50 was added to around 900 liters of water containing brackish water.
g, 1,000 g of polydextrose powder as a tribble fiber and 250 g of salt are added and mixed by stirring. This aqueous solution is poured into 25 kg of wheat flour, which is a raw material for noodles, and the raw material powder is mixed and kneaded for about 13 minutes with a mixer. Then, the noodle dough is introduced into a multi-function machine and passed through a noodle making machine to form a noodle band. The noodle band is introduced into a cutting machine to form a number of noodle strings, and the noodle strings are cut into a desired length. Then, 250 Chinese noodles were obtained.
このクロレラ及びトリブルファイバーを添加してなる
中華麺を３分間熱湯中で茹上げ、これを食したところ、
鮮やかな緑色を呈し、非常に滑らかでつるつるした食味
を有し、コシが強いシコシコした歯切れのよい食感を有
した。When the Chinese noodles obtained by adding the chlorella and the tribble fiber were boiled in boiling water for 3 minutes and ate this,
It had a bright green color, had a very smooth and smooth taste, and had a strong, crisp, crisp texture.
又この麺の色調、外観は透明感のある鮮やかな緑色で
あり、食感は、一般の中華麺よりもコシが強く、独特の
滑らかな食感を有し、しかも口中において存在感があ
り、食味にボリュームがあり、十分な満腹感が得られ
た。In addition, the color and appearance of this noodle are bright green with transparency, the texture is stronger than ordinary Chinese noodles, has a unique smooth texture, and has a presence in the mouth, The taste was voluminous and sufficient satiety was obtained.
又この麺を冷し中華麺として食したところ、鮮やかな
緑色を呈しているため、非常に清涼な風味を味わうと同
時に非常に滑らかでつるつるした食味を有し、コシが強
くシコシコした歯切れのよい食感を有した。In addition, when this noodle is cooled and eaten as Chinese noodles, it has a bright green color, so it has a very refreshing flavor and at the same time has a very smooth and slippery taste, a strong, crisp and crisp It had a texture.
実験例（２） かん水を含んだ水850リットル前後にクロレラ粉末75
g、トリブルファイバーとしてのポリデキストロース粉
末1,250g及び食塩250gを添加して攪拌混合し、この水溶
液を製麺原料である小麦粉25Kg中に投入し、この原料粉
を混合機にて15分間前後攪拌混練して麺生地とし、この
麺生地を複合機に導入して製麺機にかけて麺帯とし、こ
の麺帯を切出し機に導入して多数の麺線とし、この麺線
を所望の長さに切断して250個の中華麺玉を得た。Experimental example (2) Chlorella powder 75 was added to around 850 liters of water containing brine.
g, 1,250 g of polydextrose powder as a tribble fiber and 250 g of salt are added and mixed by stirring, and this aqueous solution is poured into 25 kg of wheat flour, which is a raw material for noodles, and the raw material powder is stirred and kneaded with a mixer for about 15 minutes. Then, the noodle dough is introduced into a multi-function machine and passed through a noodle making machine to form a noodle band. The noodle band is introduced into a cutting machine to form a number of noodle strings, and the noodle strings are cut into a desired length. Then, 250 Chinese noodles were obtained.
このクロレラ及びトリブルファイバーを添加してなる
中華麺を３分間熱湯中で茹上げ、これを食したところ、
実験例（１）よりも数段鮮やかな緑色を呈し、非常に滑
らかでつるつるた食味を有し、コシが強くシコシコした
歯切れのよい食感を有した。When the Chinese noodles obtained by adding the chlorella and the tribble fiber were boiled in boiling water for 3 minutes and ate this,
It exhibited several levels of brighter green color than the experimental example (1), had a very smooth and smooth taste, and had a strong, stiff and crisp texture.
又この麺の色調、外観は透明感のある鮮やかな緑色で
あり、食感は、一般の中華麺よりもコシが強く、独特の
滑らかな食感を有し、しかも口中において存在感があ
り、食味にボリュームがあり、十分な満腹感が得られ
た。In addition, the color and appearance of this noodle are bright green with transparency, the texture is stronger than ordinary Chinese noodles, has a unique smooth texture, and has a presence in the mouth, The taste was voluminous and sufficient satiety was obtained.
又この麺を冷やし中華麺として食したところ、鮮やか
な緑色を呈しているため、非常に清涼な風味を味わうと
同時に非常に滑らかでつるつるした食味を有し、コシが
強くシコシコした歯切れのよい食感を有した。In addition, when this noodle is chilled and eaten as Chinese noodles, it has a bright green color, so it has a very refreshing flavor and at the same time has a very smooth and smooth taste, a strong, stiff, crisp texture It had.
［発明の効果］ 従って本発明によれば、こしが強く、歯ごたえがあ
り、滑らでシコシコとした食感、風味を有し、低カロリ
ーの健康食品として最適であり、しかも茹で上げ時に鮮
やかな緑色で外観が良いクロレラ及びトリブルファイバ
ー（可溶性食物繊維）を添加してなる中華麺を得ること
ができる。[Effects of the Invention] Therefore, according to the present invention, it has a strong stiffness, is chewy, has a smooth and crisp texture and flavor, is optimal as a low-calorie health food, and is bright green when boiled. Thus, Chinese noodles obtained by adding chlorella and trible fiber (soluble dietary fiber) having good appearance can be obtained.
すなわち本発明は、可溶性食物繊維であるトリブルフ
ァイバーと共に栄養価の高いクロレラを添加してあるた
め、クロレラは麺生地と良く馴染み調和することができ
る。That is, in the present invention, chlorella having high nutritional value is added together with the soluble dietary fiber, tribble fiber, so that chlorella can be well blended with the noodle dough.
すなわち、トリブルファイバー自身増粘性が高く、し
かも可溶性に優れているため、製麺時にクロレラを溶解
して麺生地とよく馴染ませて調和し、製麺性が向上する
と共に両者の相乗作用により、茹で上げ時鮮やかな緑色
を呈し、この麺を食した場合、こしの強い歯ごたえのあ
る風味、食感を有すると共に各種の栄養価が高く、低カ
ロリーの健康食品としての中華麺を得ることができる。In other words, because the tribble fiber itself has a high viscosity and is excellent in solubility, it dissolves chlorella during noodle making and blends well with the noodle dough, improves noodle making properties and synergistic action of both, and boiled. When the noodles are presented with a bright green color when raised, they have a strong, chewy flavor and texture, and have various nutritive values, and can provide Chinese noodles as low-calorie health foods.
このため本発明は、蛋白質、脂肪、炭水化物、灰分、
各種ビタミン類等を豊富に含む栄養価の高い食品である
クロレラの持つ利点を最大限に発揮することができるも
のである。Therefore, the present invention is a protein, fat, carbohydrate, ash,
Chlorella, which is a nutritious food rich in various vitamins and the like, can maximize the advantages of Chlorella.
また本発明のクロレラ及びトリブルファイバーを添加
してなる中華麺の特徴として挙げられることは、豊富な
食物繊維が多量に含まれていることにより、その物理的
特性として吸水性、保水性に優れ、中華麺としてのうま
みのある食感を有する特徴が発揮できると共に茹上げ時
に多量の水分を吸収しないため、コシが弱くなることが
なく、しかも茹麺の状態で長時間放置した場合であって
も、ふやけたりすることなく、シコシコした状態で食す
ることができるため、特に冷やし中華麺としての利用価
値が高まるものである。In addition, it can be mentioned as a feature of the Chinese noodles obtained by adding the chlorella and the trible fiber of the present invention, because abundant dietary fiber is contained in a large amount, the physical properties of the water absorption, excellent water retention, It can exhibit the characteristic of having a delicious texture as Chinese noodles and does not absorb a large amount of water during boiling, so that the stiffness does not weaken, and even when left in the state of boiled noodles for a long time In addition, since it can be eaten in a crunchy state without swelling, the value of use as chilled Chinese noodles is particularly increased.
又本発明のクロレラ及びトリブルファイバーを添加し
てなる中華麺には、純粋な食物繊維が多量に含まれてい
ることにより、この食物繊維の作用で、麺に弾力性が与
えられると同時に滑らかさも与えられ、しかもこの食物
繊維は、加熱崩壊性が少なく、熱に対して強靱であるた
め、加熱によって膨潤するだけであり、崩壊し難い特質
を有する。In addition, the Chinese noodles to which the chlorella and the trible fiber of the present invention are added contain a large amount of pure dietary fiber, so that the action of the dietary fiber imparts elasticity to the noodle and simultaneously provides smoothness. Since the dietary fiber is provided with little heat disintegration and is tough against heat, it only swells by heating and has the property of hardly disintegrating.
従来の中華麺の場合、麺線は茹上げ後30分位すると、
麺の表面水分が中心部に移行し、麺線が付着したり、コ
シが伸びて食味が劣化するが、本発明のクロレラ及びト
リブルファイバーを添加してなる中華麺の場合、加熱崩
壊性は少ないため、麺線の付着が防止され、コシがしっ
かりしており、食味が劣化することがない。In the case of conventional Chinese noodles, the noodle strings are about 30 minutes after boiling,
The surface moisture of the noodles migrates to the center, and the noodle strings are attached, or the stiffness is elongated and the taste is deteriorated.However, in the case of the Chinese noodles to which the chlorella and trible fiber of the present invention are added, the heat disintegration is small. Therefore, the attachment of the noodle strings is prevented, the firmness is firm, and the taste does not deteriorate.
Claims (1)
0.2〜0.3％前後、トリブルファイバー粉末４〜５％前後
及び適量の食塩を添加して攪拌混合し、この水溶液を製
麺原料である小麦粉中に投入し、この原料粉を混合機に
て攪拌混練して麺生地とし、この麺生地を複合機に導入
して製麺機にかけて麺帯とし、この麺帯を切出し機に導
入して多数の麺線とし、この麺線を所望の長さに切断し
て中華麺としたことを特徴とするクロレラ及びトリブル
ファイバーを添加してなる中華麺の製造方法。1. Chlorella powder in about 35% of water containing brackish water
Add about 0.2-0.3%, about 4-5% of tribble fiber powder and about a proper amount of salt, stir and mix. Add this aqueous solution to wheat flour as raw material for noodle making, and stir and knead this raw material powder with a mixer. Then, the noodle dough is introduced into a multi-function machine and passed through a noodle making machine to form a noodle band. The noodle band is introduced into a cutting machine to form a number of noodle strings, and the noodle strings are cut into a desired length. A method for producing Chinese noodles, comprising adding chlorella and trible fiber to produce Chinese noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2104539A JP2934654B2 (en) | 1990-04-20 | 1990-04-20 | Method for producing Chinese noodles comprising chlorella and trible fiber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2104539A JP2934654B2 (en) | 1990-04-20 | 1990-04-20 | Method for producing Chinese noodles comprising chlorella and trible fiber |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH044854A JPH044854A (en) | 1992-01-09 |
| JP2934654B2 true JP2934654B2 (en) | 1999-08-16 |
Family
ID=14383301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2104539A Expired - Lifetime JP2934654B2 (en) | 1990-04-20 | 1990-04-20 | Method for producing Chinese noodles comprising chlorella and trible fiber |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2934654B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010086568A (en) * | 2000-03-03 | 2001-09-13 | 김천구 | Manufacturing method and noodle with various color |
| JP2008118964A (en) * | 2006-11-15 | 2008-05-29 | Ryukyu Bio Resource Kaihatsu:Kk | Texture improver of noodles |
| CN106413409A (en) * | 2014-01-27 | 2017-02-15 | 海诺曼有限公司 | Using wolffia genus plant material for preparing dough |
-
1990
- 1990-04-20 JP JP2104539A patent/JP2934654B2/en not_active Expired - Lifetime
Also Published As
| Publication number | Publication date |
|---|---|
| JPH044854A (en) | 1992-01-09 |
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