JPH01101854A - Production of multi-color noodles - Google Patents

Abstract

PURPOSE:To obtain multi-color noodles suitable for celebration, by kneading flour for noodles with a naturally occurring dyestuff and water to give one or more blends and making the blend or blends and a blend of noodles containing no naturally occurring dyestuff into noodles. CONSTITUTION:Flour (e.g. medium flour) is kneaded with a naturally occurring dyestuff and water to produce a blend containing the naturally occurring dyestuff. Powdered tea, powder of bamboo grass, powder of prawn, safflower, saffron, or spinach is suitably used as the naturally occurring dyestuff. The blend containing the naturally occurring dyestuff and a blend for noodles containing no naturally occurring dyestuff or containing another naturally occurring dyestuff are made into noodles to give multi-color noodles.

Description

[Detailed Description of the Invention] [Technical Field of the Invention] The present invention provides a multicolored i
! related to the manufacturing method of

Conventionally, one bundle of noodles colored red, blue, etc. as a whole and mixed with uncolored noodles is known, such as hiyamugi.

However, there are no known multicolored noodles in which a single noodle is colored in multiple colors.For example, a single noodle with a red colored part and an uncolored part in a striped shape is used for weddings, building construction ceremonies, etc. Very useful for celebrations.

The inventors of the present invention have conducted extensive research into methods for producing multicolored noodles in which a single noodle is colored with a plurality of colors, and have discovered a method for easily producing them.

That is, the present invention is a method of kneading at least two types of kneaded products of the group consisting of at least one type of kneaded product made by raising noodle flour with water and containing natural pigments, and optionally, a kneaded product for noodles that does not contain natural pigments. This invention relates to a method for producing multicolored noodles, which is characterized by combining and serving noodles.

The natural coloring matter used in the present invention may be one that does not cause any harm to health and is effective in coloring the noodles. For example, matcha, bamboo powder, shrimp powder, safflower, saffron, or spinach are effective.

The term "noodles" as used in the present invention includes dry or raw noodles such as udon, soba, and Chinese noodles.

For a detailed explanation of the present invention, udon noodles will be taken as an example.

There is a way to separate the raw materials for udon into inner and outer flour. Generally, it is the all-purpose flour among these flours that is used as udon flour.

A kneaded product produced by kneading a mixture of all-purpose flour and natural pigments with salt-containing water and a mixture containing no natural pigments (
or a kneaded material (containing natural pigments of other colors). The salt-containing water used in the production of the kneaded product is used in an amount of about 50χ based on udon flour, and the salt content varies depending on the season, but is about 8 to 18χ (more salt is used in summer). The amount of natural pigment added is up to about 15x based on the kneaded product, and varies depending on the use of the noodles and the type of pigment.

A rod-shaped kneaded product of udon noodles colored with a natural pigment is produced, and this is placed on the center of a previously produced uncolored disk-shaped kneaded product of udon noodles. At that time, it is preferable that the side of the disc-shaped kneaded product is recessed so that the rod-shaped kneaded product is accommodated therein.

The stacked kneaded products are aged until enough gluten is generated to bond the two hot kneaded products together. This aging takes about 3 to 5 hours (20"C) if a ripening device is used, but in the case of natural aging it is preferably about 7 to 15 hours and about 12 hours.

After ripening, it is rolled out using a rolling machine or by hand (rolling pin) and cut to the desired width.

The raw udon noodles produced in this manner can be obtained in various colors and shapes depending on how the kneaded materials are combined, their number and ratio, and how they are cut.

Dry udon is obtained by drying this raw udon using a conventionally known method.

In the manner described above, not only udon noodles but also other noodles such as ramen and soba noodles can be produced by changing the raw materials.

However, in the case of buckwheat, a so-called "bond" may be used on the contact surface of the kneaded material for the purpose of joining.

As a binder, for example, Japanese buckwheat powder may be used.

The noodles produced by the method of the present invention not only have an excellent color, but also have the same taste as conventional noodles, and the flavor can be changed in various ways by adding natural pigments.

The present invention will be explained in more detail below with reference to Examples.

〔Example〕

White Don II Notice: 250g of medium-strength flour with inner skin (Ashitobusan) and Australian outer skin (Nissin Seifun) 250. Mix 50g of shrimp powder into the mixture and add 1.62g of tap water to 2.0g of shrimp powder.
Add 250 cc of a solution containing 00 cc of salt and knead.

Separately, the same all-purpose flour is kneaded with the same salt water in the same ratio to produce a kneaded product with no color mismatch.

Shape 2 kg of the dye-free kneaded material into a circle with a diameter of about 30 cm.
Then, make a concave part on the center line. 800 pieces of dye-containing kneaded material made into a rod shape with a length of about 30cm+ are placed in this concave part.
Combine the ingredients (g), spread a bath-sized vinyl sheet on top of it, and press it to form a circle with a diameter of about 60 cm. This is aged for 12 hours at room temperature. Roll this out to a thickness of about 4mm, fold it over and cut it to a width of about 4mm.

The finished udon noodles each have a layer of red and white color.

Tasting Test Tomodan Tsuji ■ Roughly shave the oil-removed pieces of fish, bonito flakes, mackerel, soda bonito, and horse mackerel, and simmer in tap water for 27 to 28 minutes. Strain this through bleached cotton and add soy sauce 1j2 to the liquid 82 that is just about to boil.

Boil 180g of the above red and white udon per person. A tasting test was conducted on 50 people using the kakejiru prepared as described above, while comparing this with similarly boiled udon noodles containing no dye. The results showed that 45 people felt that there was no difference in the taste of uncolored udon and Kohaku udon, and 3 people found Kohaku udon to be more delicious because it had the flavor of shrimp powder. The remaining two people decided that the taste of shrimp powder was bothersome.

〔effect〕

From the above results, it can be seen that the multicolored noodles of the present invention have a taste that is almost the same as that of ordinary udon noodles.

As described above, the udon noodles of the present invention are found to be very useful because they have no problem in taste and have special effects for many purposes, such as celebrations.

Claims (1)

[Scope of Claims] 1) At least one type of kneaded product made by raising noodle flour with water and containing a natural colorant, and optionally at least two of the group consisting of a kneaded product for noodles that does not contain a natural colorant. A method for producing multicolored noodles, characterized by combining different types of kneaded materials. 2) The method according to claim 1, wherein the natural pigment is matcha, bamboo powder, shrimp powder, safflower, saffron, or spinach. 3) The method according to claim 1, in which a single noodle is made into two colors of red and white by using a kneaded product using shrimp powder and a kneaded product containing no natural pigment.