JPS63185340A - Noodle containing leaf of eucommia ulmoides oliv. and production thereof - Google Patents
Noodle containing leaf of eucommia ulmoides oliv. and production thereofInfo
- Publication number
- JPS63185340A JPS63185340A JP62016227A JP1622787A JPS63185340A JP S63185340 A JPS63185340 A JP S63185340A JP 62016227 A JP62016227 A JP 62016227A JP 1622787 A JP1622787 A JP 1622787A JP S63185340 A JPS63185340 A JP S63185340A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- leaves
- weight
- noodle
- parts
- 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.)
- Granted
Links
- 235000012149 noodles Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims description 11
- 241000208689 Eucommia ulmoides Species 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000004898 kneading Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 abstract description 11
- 235000011837 pasties Nutrition 0.000 abstract 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 16
- 241000219051 Fagopyrum Species 0.000 description 8
- 240000008620 Fagopyrum esculentum Species 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 244000269722 Thea sinensis Species 0.000 description 6
- 238000009835 boiling Methods 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000003814 drug Substances 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 235000014676 Phragmites communis Nutrition 0.000 description 4
- 238000005096 rolling process Methods 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 241000208688 Eucommia Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000273256 Phragmites communis Species 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005923 long-lasting effect Effects 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明は、杜仲葉を粉末若しくはエキス状とし、これを
小麦粉、食塩、水等の麺材料に添加して混練した後製麺
する杜仲葉入り麺及びその製造方法に関するものである
。Detailed Description of the Invention (Industrial Field of Application) The present invention is directed to powder or extract form of Mori leaves, which is added to noodle materials such as wheat flour, salt, and water, kneaded, and then made into noodles. This invention relates to fried noodles and a method for producing the same.
（従来の技術及び問題点）
一般に、そばやうどん等の麺類においては、いわゆる「
アシ」の強さと「コシ」の強さく歯応え等）とが製品の
価値を左右するといわれ、且つ製品の色彩も製品価値上
重要な要素である。(Prior art and problems) In general, when it comes to noodles such as soba and udon, so-called
It is said that the strength of the reed, the strength of the chewiness, the texture, etc.) determine the value of the product, and the color of the product is also an important factor in the value of the product.
ところで従来では、麺製品の価値を高めるために、麺材
料に抹茶等を配合したいわゆる茶そばなどが知られてい
る。By the way, in order to increase the value of noodle products, so-called tea soba, etc., in which matcha or the like is added to the noodle ingredients, has been known.
このような茶そばは、麺類に風味や香り等を付加したも
のであり、それ以上の効果を発揮するもので番よなかり
た。Such tea soba is made by adding flavor and aroma to noodles, and there is no other type of tea soba that is more effective than that.
また、この茶そばは、麺の生命でもあるなめらかさや光
沢さに欠けるという問題点があるため、一般大衆受けす
るものではなかった。Additionally, this tea soba was not popular with the general public because it lacked the smoothness and luster that is the lifeblood of noodles.
一方、漢方薬として知られる杜仲は、中国大陸中西部地
方を原産とするトチュウ利の落葉高木であり、杜仲の菜
、樹皮等を乾燥したものを杜仲または唐杜仲と称し強壮
薬として用いることが知られている。On the other hand, Duzhong, which is known as a Chinese herbal medicine, is a deciduous eucommia tree that is native to the central and central regions of mainland China.The dried leaves, bark, etc. of Duzhong are called Duzhong or Tang Duzhong and are known to be used as a tonic. It is being
従って、本発明は、上記の茶そばに使用される抹茶の考
えを基本着想とし、抹茶の代りに漢方薬として用いられ
る杜仲の葉を麺類に混入したところ、意外にも麺類にア
シの強さヤコシの強さが付加されるとともになめらかさ
や光沢さが付加され、ゆで時間も短く、更にゆで上げ後
のびにくく、長もちする麺が製造出来たのである。Therefore, the present invention is based on the idea of matcha used in tea soba mentioned above, and by mixing the leaves of Duchu, which is used as a Chinese herbal medicine instead of matcha, into noodles, it was surprisingly possible to improve the reed strength and texture of the noodles. In addition to adding strength, smoothness and luster were also added, the boiling time was short, and the noodles did not spread easily after boiling, making them long-lasting.
本発明の目的は麺粉と杜仲葉の粉末若しくはその抽出エ
キスとを無理なく混練せしめ、麺類の品質を向上させ、
商品価値を高めると共に、健庫食品として優れた杜仲葉
入り麺及びその製造方法を提供することにある。The purpose of the present invention is to improve the quality of noodles by kneading noodle flour and Duchu leaf powder or its extract without difficulty,
To provide noodles containing Mori leaves that increase the commercial value and are excellent as a health food, and a method for producing the same.
（問題点を解決するための手段）
上述の如き問題点を解決し、所期の目的を達成するため
の本願発明の要旨とする構成は、麺材料１００重量部に
対して、杜仲葉の粉末又はその抽出エキスが０．３〜１
０．０重量部配合されていることを特徴とする杜仲莱入
り麺及び杜仲葉の粉末又番まその抽出エキスを麺材料１
００重量部に対して０．３〜１０．０重量部添加して混
練した後製麺することを特徴とする杜仲葉入り麺の製造
方法に存する。(Means for Solving the Problems) In order to solve the above-mentioned problems and achieve the intended purpose, the gist of the present invention is to add powdered Mori leaves to 100 parts by weight of the noodle material. Or its extract is 0.3-1
Noodle material 1 contains noodles containing Mori chuarai and an extract of Mori zhong leaf powder or banmaso, which is characterized by containing 0.0 part by weight.
0.3 to 10.0 parts by weight per 0.00 parts by weight, kneading the mixture, and then manufacturing the noodles.
（作用）
本発明による杜仲葉入り麺では、従来の麺に較べ、いわ
ゆるアシやコシの強さが付加され、麺の表面が滑らかに
なると共に光沢があり、またゆで時間が早く、ゆで上げ
後のびにクク、長期保存が可能な麺が実現できることと
なった。(Function) The noodles containing Mori leaves according to the present invention have added strength of so-called reeds and chewiness compared to conventional noodles, the surface of the noodles is smooth and glossy, and the boiling time is quick, and after boiling, This made it possible to create noodles that are chewy and can be stored for a long time.
（実施例等） 次に本発明を実施例に基づき詳細に説明する。(Examples, etc.) Next, the present invention will be explained in detail based on examples.
先ず、本発明で使用する杜仲の葉を自然乾燥或いは人工
的に乾燥させ、これを粉砕機により粉砕して微粉末とし
、若しくは同じく杜仲の菜をアルコールを溶媒とする加
水分解により有効成分を抽出してエキス、即ち濃厚溶液
とする。また、杜仲の菓から製造される杜仲菓茶を使用
して粉末状若しくはエキス状としてもよい。First, the leaves of Morifolia used in the present invention are dried naturally or artificially, and the leaves are ground into a fine powder using a grinder, or the active ingredients are extracted by hydrolyzing the leaves of Moriflora using alcohol as a solvent. and make an extract, i.e. a concentrated solution. Moreover, it may be made into powder or extract form using Tochuka tea produced from Tochu no Ka.
本発明における麺材料には、うどん、そうめん、きしめ
ん、ひや麦、焼そば、スパゲティ、マカロニ、中華麺、
ビーフン、はるさめ、ギョウザ、シュマイ、そば等の材
料が含まれる。Noodle materials in the present invention include udon, somen, kishimen, hiyamugi, yakisoba, spaghetti, macaroni, Chinese noodles,
Ingredients include rice noodles, Harusame, Gyoza, Shumai, and Soba.
このようにして得た杜仲葉の粉末若しくはその抽出エキ
スを、上記の麺材料１００重量部に対して０．３〜１０
．０重置部混入する。0.3 to 10 parts by weight of the thus obtained Mori powder or its extract per 100 parts by weight of the above noodle material.
．． 0 overlap part is mixed.
杜仲葉の粉末若しくはその抽出エキスが０．３ｍ１ｌ１
部に満たないと目的とする麺が得られず、１０．０重量
部を超えて混入しても麺の改良効果はさほど変わらなか
った。好ましくは麺材料１００重量部に対して１．５重
量部程度混入するのが望ましい。0.3ml of Duchu leaf powder or its extract
If the amount was less than 10.0 parts by weight, the desired noodles could not be obtained, and even if more than 10.0 parts by weight was mixed, the improvement effect of the noodles did not change much. Preferably, it is mixed in about 1.5 parts by weight per 100 parts by weight of the noodle material.
次に、麺材料と十分にミキサーにより混練するのである
が、まず小麦粉等の麺粉に杜仲葉の粉末若しくはその抽
出エキスを混入して十分に攪拌し、略均−に混合した時
点で撹拌を継続しながら少量の食塩水を加えて練り上げ
る。後は通常の方法に従い製麺して杜仲葉入り麺を製造
する。Next, the noodle ingredients are thoroughly kneaded with a mixer. First, the powdered Duchu leaf or its extract is mixed into the noodle flour, such as wheat flour, and thoroughly stirred. Once the noodle ingredients are mixed almost evenly, the stirring is stopped. While continuing to knead, add a small amount of salt water and knead. After that, the noodles are made according to the usual method to produce noodles containing Mori leaves.
次に！４造例により本発明を更に詳細に説明する。next! The present invention will be explained in more detail using four examples.
製造例１
杜仲葉を水にて十分に洗浄し、不純物を除去した。これ
を水切りした後、乾燥機により乾燥させ、得た杜仲葉を
粉砕機により粉砕して微粉末とした。Production Example 1 Mori leaves were thoroughly washed with water to remove impurities. After draining the water, it was dried using a dryer, and the obtained Mori leaves were ground into a fine powder using a grinder.
こうして得られた杜仲葉の粉末１．５重鐘部とうどん材
料１００重量部（小麦粉６３．５重量部、食塩１．５重
置部、水３５重量部、必要ならばその他の添加剤を適宜
加える）とをミキサーにて混練した。1.5 parts by weight of the powdered Mori leaves obtained in this way and 100 parts by weight of udon ingredients (63.5 parts by weight of wheat flour, 1.5 parts by weight of salt, 35 parts by weight of water, and other additives as necessary) ) were kneaded using a mixer.
その後麺帯機にて適当な厚さの麺帯に成形し、麺延機に
て適当な厚さのシート状の生地とした。Thereafter, it was formed into noodle strips of an appropriate thickness using a noodle rolling machine, and formed into a sheet-like dough of an appropriate thickness using a noodle rolling machine.
これを切出機にかけてうどんの太さに切断して製麺し、
乾燥させて杜仲葉入り乾うどんを得た。This is cut into the thickness of udon using a cutting machine and made into noodles.
It was dried to obtain dried udon containing Mori leaves.
こうして得られた杜仲葉入り乾うどんは、従来の乾うど
んに比べ食塩添加量を少（するとこができた。即ち従来
の乾うどんで添加される食塩量よりも半分以下でよく且
つ製造された杜仲葉入り乾うどんは従来の乾うどんより
もゆで時間が早くなった。The dried udon containing Mori udon obtained in this way requires less added salt than conventional dried udon (i.e. less than half the amount of salt added to conventional dried udon) Dried udon with tochu leaves takes less time to boil than conventional dried udon.
製造例２
杜仲葉を水にて十分に洗浄し、不純物を除去した、これ
を水切りした後、抽出機により杜仲葉をアルコールを溶
媒とする加水分解により有効成分を抽出して抽出エキス
とした。Production Example 2 Mori leaves were thoroughly washed with water to remove impurities, and after draining, the active ingredients were extracted by hydrolysis using an extractor using alcohol as a solvent to obtain an extract.
こうして得られた杜仲葉の抽出エキス１．５重量部とそ
ば材料１００重量部（そば粉６５重量部、水３５重量部
、必要ならばその他の添加剤を適宜加える）とをミキサ
ーにて混練した。1.5 parts by weight of the thus obtained extract of Duchu leaf and 100 parts by weight of buckwheat material (65 parts by weight of buckwheat flour, 35 parts by weight of water, other additives were added as necessary) were kneaded in a mixer. .
その後麺帯機にて適当な厚さの麺帯に成形し麺延機にて
適当な厚さのシート状の生地とした。これを切出様にか
けてそばの太さに切断して製麺し、乾燥させて杜仲薬入
り乾そばを得た。Thereafter, it was formed into noodle strips of an appropriate thickness using a noodle rolling machine, and formed into a sheet-like dough of an appropriate thickness using a noodle rolling machine. This was cut into buckwheat noodles in a cutting process to make noodles, and dried to obtain dried buckwheat noodles containing tochu medicine.
こうして得られた杜仲薬入り乾そばは、そば粉が１００
％であり、添加される杜仲葉がそば粉のつなぎになるた
め、そば粉１００％使用のそばが簡単に出来ることとな
った。The dried soba with Tochu medicine obtained in this way contains 100% buckwheat flour.
%, and since the added Duchu leaves act as a binder for the buckwheat flour, it is now possible to easily make buckwheat noodles using 100% buckwheat flour.
以上に述べた製造例による説明から明らかなように麺材
料に対して粉末若しくはエキスとしだ杜仲葉を混合する
のみで、製造できるため、従来の製麺工程を特に変更す
ることなく製造でき、設備的にもまた製造条件的にも既
存のものが使用できる。As is clear from the explanation using the production examples above, the noodle can be produced by simply mixing the powder or extract with the Shimodori leaves, so it can be produced without making any particular changes to the conventional noodle-making process. Existing products can be used both in terms of physical and manufacturing conditions.
（発明の効果）
本発明による杜仲薬入り麺によれば、従来の麺と比較し
て、アシやコシの強さが付加され、麺の表面が滑らかに
なると共に光沢があり、またゆで時間が早く、ゆで上げ
後のびにくく、長期保存が可能な麺ができる利点を有す
る。(Effects of the Invention) Compared to conventional noodles, the noodles containing tochu medicine according to the present invention have added strength of reed and firmness, have a smooth and glossy surface, and have a longer boiling time. It has the advantage of being able to produce noodles quickly, not easily spreading after boiling, and able to be stored for a long time.
また、杜仲葉の薬効により健康増進に役立つ麺を提供す
ることができる利点を有する。Moreover, it has the advantage that it can provide noodles that are useful for promoting health due to the medicinal properties of Duchu leaves.
本発明による杜仲薬入り麺の製造方法によれば、麺材料
に対して杜仲葉の粉末若しくはエキスを少量混合するの
みで、杜仲薬入り麺が簡単に製造できるので、従来の製
麺工程を特に変更することなく製造できるという利点を
有する。According to the method for producing noodles containing tochu medicine according to the present invention, noodles containing tochu medicine can be easily produced by simply mixing a small amount of powder or extract of tochu leaf with the noodle ingredients. It has the advantage that it can be manufactured without modification.
Claims (2)
その抽出エキスが０．３〜１０．０重量部配合されてい
ることを特徴とする杜仲葉入り麺。(1) Noodles containing Mori foliage, characterized in that 0.3 to 10.0 parts by weight of Mori foliage powder or extract thereof is blended with respect to 100 parts by weight of the noodle material.
重量部に対して０．３〜１０．０重量部添加して混練し
た後製麺することを特徴とする杜仲葉入り麺の製造方法
。(2) 100% of the noodle material is the powder of Duchu leaf or its extracted extract.
A method for producing noodles containing Mori leaves, which comprises adding 0.3 to 10.0 parts by weight to parts by weight, kneading the mixture, and then manufacturing the noodles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62016227A JPS63185340A (en) | 1987-01-28 | 1987-01-28 | Noodle containing leaf of eucommia ulmoides oliv. and production thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62016227A JPS63185340A (en) | 1987-01-28 | 1987-01-28 | Noodle containing leaf of eucommia ulmoides oliv. and production thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63185340A true JPS63185340A (en) | 1988-07-30 |
| JPH0129547B2 JPH0129547B2 (en) | 1989-06-12 |
Family
ID=11910656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62016227A Granted JPS63185340A (en) | 1987-01-28 | 1987-01-28 | Noodle containing leaf of eucommia ulmoides oliv. and production thereof |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63185340A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0460228A1 (en) * | 1989-12-25 | 1991-12-11 | TAKAHASHI, Shiyushichi | Process for producing poultry and livestock improved in qualities of meat and hide and raising healthy pet |
| KR100874365B1 (en) | 2007-01-30 | 2008-12-16 | 영남제분주식회사 | Noodle-premixed Noodles with Cucumber Leaf and Cucumber Leaf Extract |
-
1987
- 1987-01-28 JP JP62016227A patent/JPS63185340A/en active Granted
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0460228A1 (en) * | 1989-12-25 | 1991-12-11 | TAKAHASHI, Shiyushichi | Process for producing poultry and livestock improved in qualities of meat and hide and raising healthy pet |
| EP0460228B1 (en) * | 1989-12-25 | 1996-05-15 | TAKAHASHI, Shiyushichi | Process for producing poultry and livestock improved in qualities of meat and hide and raising healthy pet |
| KR100874365B1 (en) | 2007-01-30 | 2008-12-16 | 영남제분주식회사 | Noodle-premixed Noodles with Cucumber Leaf and Cucumber Leaf Extract |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0129547B2 (en) | 1989-06-12 |
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|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |