JPH119208A - Production of sweet potato noodle - Google Patents
Production of sweet potato noodleInfo
- Publication number
- JPH119208A JPH119208A JP9169134A JP16913497A JPH119208A JP H119208 A JPH119208 A JP H119208A JP 9169134 A JP9169134 A JP 9169134A JP 16913497 A JP16913497 A JP 16913497A JP H119208 A JPH119208 A JP H119208A
- Authority
- JP
- Japan
- Prior art keywords
- sweet potato
- amylase
- flour
- noodle
- defective
- 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.)
- Pending
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
Description
【0001】[0001]
【発明の属する技術分野】本発明は、甘藷を主原料とす
る麺の製造方法に関する。TECHNICAL FIELD The present invention relates to a method for producing noodles using sweet potatoes as a main raw material.
【0002】[0002]
【従来の技術】従来、麺材料は麺体を構成する小麦粉、
そば粉、麦類粉、澱粉を主原料として単品で用いるか、
これらを混合して使われてきた。また、添加物や増量剤
として山芋、モロヘイヤ、ピーマン、粉茶、鶏卵などを
混ぜて特徴ある麺としてきた。一方、甘藷に含まれる機
能性成分の分解を抑制して、甘藷を乾燥させる方法を使
って得られた甘藷粉末は、製パン、製菓、製麺などの食
品加工用原料として利用拡大がすすみつつある。しか
し、これらに使われるカロテン、アントシアンなどの機
能性成分は、抗酸化性、抗菌性、着色などの目的にとど
まり、麺については、従来の食感、美味しさに大差はな
く、積極的麺質改善には至っていなかった。2. Description of the Related Art Conventionally, noodle materials are wheat flour constituting a noodle body,
Use buckwheat flour, wheat flour, starch as the main raw material,
These have been used as a mixture. In addition, yam, moloheiya, peppers, powdered tea, chicken eggs, and the like have been mixed as additives and extenders to obtain characteristic noodles. On the other hand, the sweet potato powder obtained by drying the sweet potatoes while suppressing the decomposition of the functional components contained in the sweet potatoes is being increasingly used as a raw material for food processing such as baking, confectionery and noodle making. is there. However, the functional ingredients such as carotene and anthocyan used for these purposes are limited to antioxidant properties, antibacterial properties, coloring, etc.There is no significant difference in the conventional texture and taste of noodles. It has not been improved.
【0003】さらに、甘味の生成酵素であるβアミラー
ゼを含む多くの種類の甘藷では製麺に際し多量に使用し
た場合、煮崩れを生じたり、甘くて美味しくない麺とな
り、実用上の有用性はなかった。[0003] Furthermore, many types of sweet potatoes containing β-amylase which is a sweetness-generating enzyme, when used in a large amount in noodle-making, may be boiled or become unsweet and unsavory noodles, and have no practical utility. Was.
【0004】[0004]
【発明が解決しようとする課題】したがって、本発明
は、甘藷に含まれる機能性成分を生かしつつ、優れた食
感をもつ全く新しい麺の製造方法を提供することを目的
とする。Accordingly, an object of the present invention is to provide a completely new method for producing noodles having an excellent texture while utilizing the functional components contained in sweet potatoes.
【0005】[0005]
【課題を解決するための手段】上記課題を解決するため
に鋭意研究した結果、本発明者は、β−アミラーゼ欠損
甘藷を用いて麺類を製造すれば、コシのある食感の優れ
た麺類を製造することを見いだし、本発明を完成するに
至った。すなわち、本発明は、β−アミラーゼ欠損甘藷
を主原料とすることを特徴とする麺類の製造方法であ
る。Means for Solving the Problems As a result of intensive studies to solve the above problems, the present inventors have found that if noodles are produced using β-amylase deficient sweet potatoes, noodles having a firm texture and good texture can be obtained. It was found to be manufactured, and the present invention was completed. That is, the present invention is a method for producing noodles, wherein a β-amylase-deficient sweet potato is used as a main raw material.
【0006】[0006]
【発明の実施の形態】以下、本発明を詳細に説明する。
本発明の麺類の製造方法は、β−アミラーゼ欠損甘藷を
主原料とすることを特徴とする。ここで、「主原料」と
は、麺の食感、味等を大きく変化させるほど多量に使用
する原料という意味であり、通常、麺全体の5重量%以
上を占める原料をいう。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described below in detail.
The method for producing noodles of the present invention is characterized by using a β-amylase-deficient sweet potato as a main raw material. Here, the “main raw material” means a raw material that is used in a large amount so as to greatly change the texture, taste, and the like of the noodle, and usually refers to a raw material that accounts for 5% by weight or more of the whole noodle.
【0007】原料とするβ−アミラーゼ欠損甘藷は、特
に限定されず、公知のいかなるβ−アミラーゼ欠損甘藷
をも用いることができる。例えば、ジョイホワイト、サ
ツマスターチ、サツマヒカリ等を用いることができる。The β-amylase-deficient sweet potato as a raw material is not particularly limited, and any known β-amylase-deficient sweet potato can be used. For example, Joy White, Satsumachichi, Satsumahikari and the like can be used.
【0008】本発明の麺類の製造方法は、β−アミラー
ゼ欠損甘藷を主原料とする限り、いかなる態様をもとり
得、β−アミラーゼ欠損甘藷を主原料として用いる以外
は常法に従って行なうことができるが、好ましい態様と
しては、β−アミラーゼ欠損甘藷を粉末化し該粉末と小
麦粉とを混合する方法や、β−アミラーゼ欠損甘藷をペ
ースト状にし該ペーストと小麦粉とを混合する方法を例
示することができる。The method for producing noodles of the present invention can take any form as long as a β-amylase-deficient sweet potato is used as a main material, and can be carried out according to a conventional method except that β-amylase-deficient sweet potato is used as a main material. Examples of preferred embodiments include a method of powdering a β-amylase-deficient sweet potato and mixing the powder with flour, and a method of converting a β-amylase-deficient sweet potato into a paste and mixing the paste with flour.
【0009】β−アミラーゼ欠損甘藷の粉末は、例え
ば、β−アミラーゼ欠損甘藷を加熱乾燥空気で通気乾燥
させた後、粉砕機によって粉砕することによって得るこ
とができる。この際、必要に応じて、細切りしたβ−ア
ミラーゼ欠損甘藷を用いてもよい。β−アミラーゼ欠損
甘藷に含まれる機能性成分(例えば、食物繊維、ビタミ
ン類、ミネラル類、色素類等)を損失することなく乾燥
させるためには、60℃未満の乾燥空気で通気乾燥するこ
とが好ましい。粉砕機としては、例えば、石臼式粉砕機
を用いることができる。The β-amylase deficient sweet potato powder can be obtained, for example, by subjecting β-amylase deficient sweet potatoes to aerial drying with heating and drying air, and then pulverizing with a pulverizer. At this time, if necessary, shredded β-amylase-deficient sweet potatoes may be used. In order to dry the functional components (eg, dietary fiber, vitamins, minerals, pigments, etc.) contained in the β-amylase-deficient sweet potato without loss, it is necessary to carry out aeration drying with dry air of less than 60 ° C. preferable. As the crusher, for example, a stone mill type crusher can be used.
【0010】β−アミラーゼ欠損甘藷のペーストは、例
えば、生のβ−アミラーゼ欠損甘藷を擂砕することによ
って得ることができる。β−アミラーゼ欠損甘藷の粉末
と小麦粉とを混合する場合には、小麦粉に対して該粉末
を、重量比で 5〜80%混合するのが好ましい。また、β
−アミラーゼ欠損甘藷のペーストと小麦粉とを混合する
場合には、小麦粉対して該ペーストを、重量比で12〜24
0 %混合するのが好ましい。The β-amylase-deficient sweet potato paste can be obtained, for example, by grinding raw β-amylase-deficient sweet potatoes. In the case of mixing flour of β-amylase-deficient sweet potato and flour, it is preferable to mix the flour with the flour in a weight ratio of 5 to 80%. Also, β
When mixing amylase-deficient sweet potato paste and flour, the paste is added to flour in a weight ratio of 12 to 24.
It is preferable to mix 0%.
【0011】β−アミラーゼ欠損甘藷の粉末又はペース
トと小麦粉との混合方法は、常法に従って行なうことが
でき、特に限定されない。混合の際には、必要に応じて
食塩、水、鶏卵白、ショートニング等を添加してもよ
い。The method of mixing the flour or paste of β-amylase-deficient sweet potato with wheat flour can be performed according to a conventional method, and is not particularly limited. At the time of mixing, salt, water, chicken egg white, shortening and the like may be added as necessary.
【0012】[0012]
【実施例】以下、実施例により本発明を具体的に説明す
る。 〔実施例1〕甘藷を、厚さ3mm、幅4mm、長さ30〜100m
m 程度に細切し、一辺60cmの角形の通風乾燥装置で、含
水率が8重量%になるまで攪拌しながら通風乾燥を行っ
た後、石臼式粉砕機で粒径が 250μm になるまで粉砕
し、甘藷粉末を製造した。β−アミラーゼ欠損甘藷とし
ては「ジョイホワイト」、βアミラーゼ含有甘藷として
は「コガネセンガン」を使用した。The present invention will be described below in detail with reference to examples. [Example 1] Sweet potatoes were 3 mm thick, 4 mm wide and 30-100 m long.
m, and air-dry with stirring using a 60 cm-square ventilated air dryer until the water content reaches 8% by weight, and then pulverize with a stone mill type pulverizer until the particle size becomes 250 μm. And sweet potato powder. “Joy white” was used as β-amylase-deficient sweet potato, and “Koganesengan” was used as β-amylase-containing sweet potato.
【0013】上記のように製造した甘藷粉末を食塩水と
ともに小麦粉(薄力粉及び強力粉)に加えて練り合わせ
た後、室温にて1時間放置した。この麺種を製麺器でう
どん様の太麺状にし、熱湯中で10分間茹で、冷水で冷却
洗浄し、水切りしたものを官能試験に供した。甘藷麺の
配合割合を表1に、官能試験の結果を図1に示す。The sweet potato powder produced as described above was added to wheat flour (soft flour and strong flour) together with a saline solution, kneaded, and allowed to stand at room temperature for 1 hour. This noodle seed was made into a noodle-like thick noodle shape with a noodle-making machine, boiled in boiling water for 10 minutes, cooled and washed with cold water, and drained to be subjected to a sensory test. Table 1 shows the mixing ratio of the sweet potato noodles, and FIG. 1 shows the results of the sensory test.
【0014】[0014]
【表1】 [Table 1]
【0015】図1に示すように、対照としたうどんに比
べ、β−アミラーゼ欠損甘藷麺は色調は劣るが、硬さ及
びなめらかさの評点で優れていることがわかった。βア
ミラーゼ含有甘藷麺は、うどんに比べ、なめらかさ以外
のすべての評点で劣っていた。As shown in FIG. 1, β-amylase-deficient sweet potato noodles were inferior in color tone, but superior in hardness and smoothness, compared to the udon as a control. β-amylase-containing sweet potato noodles were inferior to udon in all scores except smoothness.
【0016】〔実施例2〕実施例1で製造した甘藷粉末
を食塩水及び鶏卵白とともに小麦粉(強力粉)に加えて
練り合わせた。この麺種を製麺器でそば様の細麺状に
し、熱湯中で10分間茹で、冷水で冷却洗浄し、水切りし
たものを官能試験に供した。甘藷麺の配合割合を表2
に、官能試験の結果を図2に示す。Example 2 The sweet potato powder produced in Example 1 was added to flour (strong flour) together with saline and chicken egg white and kneaded. This noodle seed was made into a side-like thin noodle shape using a noodle-making machine, boiled in hot water for 10 minutes, cooled and washed with cold water, and drained to be subjected to a sensory test. Table 2 shows the mixing ratio of sweet potato noodles
FIG. 2 shows the results of the sensory test.
【0017】[0017]
【表2】 [Table 2]
【0018】図2に示すように、対照としたそばに比
べ、甘藷麺は色調以外の評点でそばと遜色なく、新しい
タイプの細麺として評価された。色調については、うど
んとそばとの対比で評価したものであり、甘藷麺の持つ
独特の色調は好ましい色調である。As shown in FIG. 2, the sweet potato noodles were evaluated as a new type of thin noodles, as compared with the control soba noodles, with a score other than the color tone. The color tone was evaluated in comparison with udon and soba, and the unique color tone of sweet potato noodles is a preferable color tone.
【0019】〔実施例3〕実施例1で製造した甘藷粉末
を食塩水とともに小麦粉(薄力粉及び強力粉)に加えて
練り合わせた後、室温で1時間放置した。甘藷粉末の配
合割合は40〜70%の間で変化させた。この麺種を製麺器
でうどん様の太麺状にし、熱湯中で10分間茹で、冷水で
冷却洗浄し、水切りしたものを官能試験に供した。甘藷
麺の配合割合を表3に、官能試験の結果を図3に示す。Example 3 The sweet potato powder produced in Example 1 was added to wheat flour (soft flour and strong flour) together with a saline solution, kneaded, and allowed to stand at room temperature for 1 hour. The mixing ratio of the sweet potato powder was varied between 40-70%. This noodle seed was made into a noodle-like thick noodle shape with a noodle-making machine, boiled in boiling water for 10 minutes, cooled and washed with cold water, and drained to be subjected to a sensory test. Table 3 shows the mixing ratio of the sweet potato noodles, and FIG. 3 shows the results of the sensory test.
【0020】[0020]
【表3】 [Table 3]
【0021】図3に示すように、甘藷粉末の配合割合の
違いにより、硬さ及び粘弾性の評点に差が表れており、
味を含めた総合評価では配合割合50%のときが最も高い
評点を得た。相対的にうどんよりコシがあるとの評価が
示された。As shown in FIG. 3, the difference in the hardness and the viscoelasticity is different depending on the mixing ratio of the sweet potato powder.
In the overall evaluation including the taste, the highest score was obtained when the blending ratio was 50%. The evaluation showed that there was more stiffness than udon.
【0022】〔実施例4〕実施例1で製造した甘藷粉末
を食塩水とともに小麦粉(強力粉)に加えて練り合わせ
た。甘藷粉末の配合割合は50〜70%の間で変化させた。
この麺種を製麺器でそば様の細麺状にし、熱湯中で10分
間茹で、冷水で冷却洗浄し、水切りしたものを官能試験
に供した。甘藷麺の配合割合を表4に、官能試験の結果
を図4に示す。Example 4 The sweet potato powder produced in Example 1 was added to wheat flour (strong flour) together with saline and kneaded. The mixing ratio of the sweet potato powder was varied between 50-70%.
This noodle seed was made into a side-like thin noodle shape using a noodle-making machine, boiled in hot water for 10 minutes, cooled and washed with cold water, and drained to be subjected to a sensory test. Table 4 shows the mixing ratio of the sweet potato noodles, and FIG. 4 shows the results of the sensory test.
【0023】[0023]
【表4】 [Table 4]
【0024】図4に示すように、甘藷粉末の配合割合の
違いにより、細麺でも太麺同様硬さの評点に特徴的に差
が表れており、シコシコとした食感が高く評価されてい
るのがわかる。総合評価では配合割合50%のときが最も
高い評点を得た。細麺は配合割合80%の場合、製麺時に
連続した麺にならずに途中で切れてしまうこともあるの
で、甘藷粉80に対し、強力粉10、簿力粉10、鶏卵白卵黄
60、水5及び食塩4の配合割合によれば、これを回避す
ることができる。As shown in FIG. 4, due to the difference in the blending ratio of the sweet potato powder, the difference in hardness of the thin noodles is characteristically similar to that of the thick noodles, and the crisp texture is highly evaluated. I understand. In the overall evaluation, the highest score was obtained when the blending ratio was 50%. If the blending ratio of thin noodles is 80%, it may not be continuous noodles at the time of noodle making, but may be cut off in the middle. For sweet potato powder 80, strong powder 10, book power powder 10, chicken egg white egg yolk
According to the mixing ratio of 60, water 5 and salt 4, this can be avoided.
【0025】[0025]
【発明の効果】本発明によれば、食物繊維、ビタミン
類、ミネラル類、色素類等の機能性成分を損なうことな
く調製された甘藷粉末を原料とした麺を作ることによっ
て、コシのある食感の優れた麺を提供することができ
る。また、甘藷粉末の代わりにペースト状の甘藷を用い
ても同様の効果を得ることができる。本発明の方法によ
れば、スパッゲティ、マカロニ、パスタ、そうめんなど
麺類全般の製造にも応用することができる。According to the present invention, a noodle made from sweet potato powder prepared without losing functional components such as dietary fiber, vitamins, minerals, pigments, etc., is used to produce a savory food. It is possible to provide noodles with excellent feeling. The same effect can be obtained by using a sweet potato in paste form instead of the sweet potato powder. According to the method of the present invention, it can be applied to the manufacture of noodles in general, such as spaghetti, macaroni, pasta, and somen.
【図1】実施例1で行なった、官能試験の結果を示す図
である。FIG. 1 is a diagram showing the results of a sensory test performed in Example 1.
【図2】実施例2で行なった、官能試験の結果を示す図
である。FIG. 2 is a view showing the results of a sensory test performed in Example 2.
【図3】実施例3で行なった、官能試験の結果を示す図
である。FIG. 3 is a diagram showing the results of a sensory test performed in Example 3.
【図4】実施例4で行なった、官能試験の結果を示す図
である。FIG. 4 is a view showing the results of a sensory test performed in Example 4.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 深澤 秀夫 宮崎県都城市吉尾町473−1−2−304 (72)発明者 熊谷 憲一 福岡県福岡市東区和白5丁目6番20−212 (72)発明者 郡谷 多一 福岡県福岡市早良区重留3丁目17−4 (72)発明者 真木 茂樹 福岡県福岡市東区箱崎4丁目13−12−303 ────────────────────────────────────────────────── ─── Continuing on the front page (72) Inventor Hideo Fukasawa 473-1-2-304, Yoshio-cho, Miyakonojo, Miyazaki (72) Inventor Kenichi Kumagai 5-6-120-212, Washiro, Higashi-ku, Fukuoka, Fukuoka (72) ) Inventor Taichi Goritani 3-17-4 Shigedome Sawara-ku, Fukuoka, Fukuoka (72) Inventor Shigeki Maki 4- 13-12-303 Hakozaki, Higashi-ku, Fukuoka
Claims (6)
ことを特徴とする麺類の製造方法。1. A method for producing noodles, comprising a β-amylase-deficient sweet potato as a main raw material.
粉末化し、該甘藷粉末と小麦粉とを混合することを特徴
とする請求項1記載の麺類の製造方法。2. The method for producing noodles according to claim 1, wherein the β-amylase-deficient sweet potato as a main raw material is powdered, and the sweet potato powder and flour are mixed.
熱された乾燥空気で通気乾燥した後粉末化することを特
徴とする、請求項2記載の麺類の製造方法。3. The method for producing noodles according to claim 2, wherein the β-amylase-deficient sweet potato is shredded, air-dried with heated dry air, and then powdered.
の粉末を、重量比で5〜80%混合することを特徴とす
る、請求項2又は3記載の麺類の製造方法。4. The method for producing noodles according to claim 2, wherein a powder of β-amylase-deficient sweet potato is mixed with wheat flour in a weight ratio of 5 to 80%.
ペースト状にし、該甘藷ペーストと小麦粉とを混合する
ことを特徴とする、請求項1記載の麺類の製造方法。5. The method for producing noodles according to claim 1, wherein the β-amylase-deficient sweet potato as a main raw material is made into a paste, and the sweet potato paste and flour are mixed.
のペーストを、重量比で12〜240 %混合することを特徴
とする、請求項5記載の麺類の製造方法。6. The method for producing noodles according to claim 5, wherein a paste of β-amylase deficient sweet potato is mixed with flour in a weight ratio of 12 to 240%.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9169134A JPH119208A (en) | 1997-06-25 | 1997-06-25 | Production of sweet potato noodle |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP9169134A JPH119208A (en) | 1997-06-25 | 1997-06-25 | Production of sweet potato noodle |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH119208A true JPH119208A (en) | 1999-01-19 |
Family
ID=15880922
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP9169134A Pending JPH119208A (en) | 1997-06-25 | 1997-06-25 | Production of sweet potato noodle |
Country Status (1)
Country | Link |
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JP (1) | JPH119208A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008029283A (en) * | 2006-07-31 | 2008-02-14 | Kumamoto Seifun Kk | Improving agent for wheat flour dough |
CN108402423A (en) * | 2018-04-27 | 2018-08-17 | 林述兰 | The production technology of one potato seed powder |
-
1997
- 1997-06-25 JP JP9169134A patent/JPH119208A/en active Pending
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2008029283A (en) * | 2006-07-31 | 2008-02-14 | Kumamoto Seifun Kk | Improving agent for wheat flour dough |
JP4620009B2 (en) * | 2006-07-31 | 2011-01-26 | 熊本製粉株式会社 | Flour dough improver |
CN108402423A (en) * | 2018-04-27 | 2018-08-17 | 林述兰 | The production technology of one potato seed powder |
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