JPS61135558A - Noodles - Google Patents

Abstract

PURPOSE:Noodles for UDON (wheat vermicelli) having an improved balance of nutritive components, and visual beauty, obtained by blending wheat flour with colored food additive ingredients to give plural kinds of noodle dough having different color tones, making them into layer states, and processing them into one noodle line. CONSTITUTION:Natural colored food ingredients such as vegetable, fruit, seaweed, hen's egg, etc. are made into a pulverized state or a flow state to give the colored food additive ingredients 12A, 12B, and 12C, which are kneaded with the wheat flour 11 to give two or more kinds of noodle dough 1, 2, and 3, which are piled into layer states, and processed into one noodle line, to give the aimed noodles.

Description

[Detailed description of the invention] (Industrial application field) This invention relates to noodles such as udon noodles and somen noodles.

(Prior Art) Conventional noodles such as udon noodles and somen are manufactured by processing a single noodle dough made by adding salt water to wheat flour and kneading it into noodle strings.

(Problem that the invention aims to solve) However, since these conventional noodles are manufactured using wheat flour as the main ingredient, the nutritional components are uneven (mostly carbohydrates) and the noodles It had a line ht*-color tone and was visually bland.

In addition, some conventional noodles (for example, somen) are made by mixing a coloring agent into the noodle dough to give the entire edge line a suitable color. There is only one color, so there is not much difference visually.

An object of the present invention is to provide noodles that can contain other nutritional components such as vitamins or proteins in addition to the nutritional components of wheat flour, and are visually rich in color. (Means for Solving the Problems) The present invention is a method of kneading colored food additives made from finely divided or fluidized natural colored food materials such as vegetables, fruits, seaweed, and chicken eggs into wheat flour. Noodle dough of 2N or more formed and having mutually different color tones. Layered 1. d combination,. ■1 book. It is characterized by being formed into noodle strings.

(Function) In the present invention, by mixing colored additive ingredients made of natural food materials into the noodle dough, the nutritional components of the natural food materials can be included in the noodle strings, and the nutritional components of the natural food materials can be mutually mixed. By polymerizing two or more types of noodle dough with different color tones in a layered manner, it is possible to impart a sense of color to the noodles.

(Example) To explain the present invention in detail with reference to FIGS. 1 and 2, the noodles of the example shown in FIG. 3 are mutually polymerized in layers and formed into a single noodle string Z.

Each noodle dough 1.2.3 is made by finely mixing natural colored food ingredients such as vegetables, fruits, seaweed, and chicken eggs into flour + 1.11.11, which are divided into appropriate amounts as shown in Figure 2. Colored additive ingredients (1) that are crushed or made into liquid form
2A, 12B, 12G), one type or an appropriate number of 2N or higher types are mixed and kneaded. In addition, each noodle dough 1.2.3 has a different color tone (for example, red, green, yellow, etc.) depending on the type of colored additive food (12A, 12B, 12G) mixed into each noodle dough. I try to make it different.

Refer to FIG. 2 for an example of the method for manufacturing the noodle strings Z shown in FIG. 1.
To explain, the colored additive ingredients mixed into each noodle dough 1, 2, and 3 include, for example, carrot (red), spinach (green), green pepper (green), and capocha (yellow).
It is possible to use vegetables such as vegetables, appropriate fruits, seaweed (greenish color), sea bream* such as kelp (brown), chicken eggs (yellow), and other ingredients. Each noodle dough! , 2゜3, for example, all colored additive foods (+2A, l 2+3゜12C゛) are added to 100 parts by weight of wheat flour 11 in separate containers 2OA, 20B, and 20C, respectively. 20 parts by weight and 20 parts by weight of saline solution 13 are mixed and kneaded (kneading process A), and each container 20A, 20
The colored additive ingredients mixed with the flour 11 in B and 20C have different color tones, for example No.
In the container 20A, carrot 12A is used, in the second container 20B is spinach 12B, and in the third container 2OC is kapocha 12C. noodle dough IA,
The color tones of IB and IC are made to be different from each other. Next, each noodle dough IA kneaded in the above kneading step A,
IB and IC are rolled out into thin plates through rolling machines 21A, 21B and 21c, respectively. By passing the noodle dough through another rolling mill 22, a single piece of noodle dough Y is manufactured by adhering the thin noodle dough IB, 2B, and 3B to each other while remaining in layers (second rolling step C). At this time, the noodle dough Y is rolled until its thickness becomes the thickness of the noodle strings Z, which will be the product.Then, the single layered noodle dough Y is sequentially rolled into predetermined noodles by the cutting blade 23. In the cutting process D), cut the noodle strings Z one by one.

The product is made into a product after being washed with water as per the law.

Each noodle string Z produced in this manner contains additive ingredients (+-I A, 11 B) made from natural food materials.

11C), it contains various nutritional components (e.g. vitamins, protein, etc.) in addition to the nutritional components of wheat flour, and this noodle string Z has several layers with different colors (this In the example, three layers) are coated on the outer surface, making it colorful and visually appealing. Note that the additive ingredients (IIA, IIB, 11G) mixed into the noodle dough are heated and cooked during the boiling process of the noodle strings Z.

In addition, in the noodles of this example, three layers with different colors are formed in one noodle string Z, but in other examples, two layers, or an appropriate number of layers of four or more are formed. In addition, in the case of three or more layers, two layers of the same color may be used (in that case, a layer of another color is interposed between the two eyebrows of the same color).

(Effect of the invention) The noodles of the present invention contain colored additive ingredients (12A, 12B, 1) made of natural colored food materials in the noodle dough (+, 2.3).
2G), in addition to the nutritional components (mainly carbohydrates) of conventional noodles, it is possible to include the nutritional components of natural food ingredients, resulting in a good balance of nutritional components. , Two or more types of noodle dough (1, 2, 3) with mutually different colors are polymerized in layers in one noodle string Z, so it looks visually beautiful, and when eating. This has the effect of increasing the enjoyment of

[Brief explanation of the drawing]

FIG. 1 is a partial perspective view of noodles according to an embodiment of the present invention, and FIG.
The figure is a diagram of the manufacturing process for the noodles shown in Figure 1. 1.2.3... Noodle dough 11... Flour 11A, llB, 11c... Colored additive ingredients/, 2
．． 3-11 Dough //... Flour //A, llB, //C Colored additive ingredients Figure 1 included 1 Luto 12B '- A B Figure 2

Claims (1)

[Claims] 1. Colored food additives (12A, 12B, 12C) made from finely divided or fluidized natural colored food materials such as vegetables, fruits, seaweed, and chicken eggs are kneaded into flour (11), and Noodles characterized in that two or more types of noodle dough (1, 2, 3) with mutually different colors are polymerized in layers and formed into a single noodle string (Z). .