JPH03232467A - Food of mixed noodles - Google Patents
Food of mixed noodlesInfo
- Publication number
- JPH03232467A JPH03232467A JP2028242A JP2824290A JPH03232467A JP H03232467 A JPH03232467 A JP H03232467A JP 2028242 A JP2028242 A JP 2028242A JP 2824290 A JP2824290 A JP 2824290A JP H03232467 A JPH03232467 A JP H03232467A
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- lily
- noodle
- weight
- mixed
- 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 78
- 235000013305 food Nutrition 0.000 title claims abstract description 13
- 241000234435 Lilium Species 0.000 claims abstract description 40
- 235000013312 flour Nutrition 0.000 claims abstract description 29
- 241000209140 Triticum Species 0.000 claims abstract description 16
- 235000021307 Triticum Nutrition 0.000 claims abstract description 16
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 6
- 239000004615 ingredient Substances 0.000 claims description 15
- 239000008187 granular material Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 19
- 238000004519 manufacturing process Methods 0.000 description 10
- 241000219051 Fagopyrum Species 0.000 description 8
- 235000019658 bitter taste Nutrition 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 235000008446 instant noodles Nutrition 0.000 description 6
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 238000005096 rolling process Methods 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 235000002723 Dioscorea alata Nutrition 0.000 description 1
- 235000007056 Dioscorea composita Nutrition 0.000 description 1
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 description 1
- 235000005362 Dioscorea floribunda Nutrition 0.000 description 1
- 235000004868 Dioscorea macrostachya Nutrition 0.000 description 1
- 235000005361 Dioscorea nummularia Nutrition 0.000 description 1
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 235000006350 Ipomoea batatas var. batatas Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 240000007466 Lilium auratum Species 0.000 description 1
- 235000002159 Lilium auratum Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000269851 Sarda sarda Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000004879 dioscorea Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Noodles (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は混成麺類食品、特に百合（ゆり）の鱗茎（以
下ユリ根という）と麺材料の混成麺類食品に関するもの
である。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a mixed noodle food, particularly a mixed noodle food made of lily bulb (hereinafter referred to as lily root) and noodle material.
（従来の技術）
従来、麺類は小麦粉、そば粉、でんぷん等を原料として
、これに水もしくは食塩水を加えてこね、その後細長い
棒状その他所子の形状に成形して製造している。麺類の
分類はその製法から、乾めん、生めん、ゆてめん、即席
めんに区別され、原料から普通めん、中華めん、そば等
に区分され、製品の形状から、うどん、ひやむぎ、そう
めん、きしめん等に分けることもできる。(Prior Art) Conventionally, noodles are manufactured by using wheat flour, buckwheat flour, starch, etc. as raw materials, adding water or salt solution to the ingredients, kneading the mixture, and then forming the noodles into long, thin rods or other shapes. Noodles are classified into dry noodles, raw noodles, boiled noodles, and instant noodles based on their manufacturing method; by raw materials, they are categorized into regular noodles, Chinese noodles, soba noodles, etc.; and based on the shape of the product, they are categorized into udon noodles, hiyamugi noodles, somen noodles, kishimen noodles, etc. You can also do that.
これらの麺類は例えば、うどん類の製造の場合は、中力
小麦粉に食塩水を加えて、混合機てこねて、複合機と圧
延機で延ばし、切出機で細い棒状のめんとし、その後乾
燥又はゆでて、乾燥めん、又はゆでめんとする。そばの
製造の場合は、そば粉につなぎとして小麦粉や山芋、卵
白等を加えるか、特にグルテンの粘性の強い強力小麦粉
を加える。この場合のそば粉と小麦粉の混合割合は、そ
ば粉：小麦粉か７：３ないし３・７が通常である。For example, when manufacturing udon noodles, these noodles are made by adding salt water to all-purpose wheat flour, kneading it with a mixer, rolling it out with a combination machine and rolling machine, cutting it into thin rod-shaped noodles with a cutting machine, and then drying it. Or boil it and use it as dry noodles or boiled noodles. In the case of buckwheat production, wheat flour, yam, egg white, etc. are added to buckwheat flour as a binder, or strong wheat flour with a particularly strong gluten content is added. In this case, the mixing ratio of buckwheat flour and wheat flour is usually 7:3 to 3.7.
また、即席めんの製造の場合は、小麦粉を原料としてめ
ん本体を作り、油で揚げて乾燥するか、又は８０〜′９
０℃の熱風で乾燥して、小麦粉のβ型てんふんを消化し
易いα型でんぷんに変換する。このために、原料小麦に
かん木（炭酸ソーダ７０〜９０％と炭酸カリウム１０〜
３０％との混合物に加水したもの）食塩３重合燐酸塩、
酸化防止剤等を加え混捏（こんねつ）、圧延、引延ばし
をして放冷後、１４０〜１６０℃のラード、ごま油に入
れ油揚げし、水分４０〜５０％を５％程度に減少し、脱
水乾燥する。この様にすれば、前記のようにでんぷんは
ほとんどα化される。In addition, in the case of manufacturing instant noodles, the noodle body is made from wheat flour, fried in oil and dried, or
Drying with hot air at 0°C converts the β-type starch in wheat flour into easily digestible α-type starch. For this purpose, raw wheat is mixed with shrubs (70-90% soda soda and 10-10% potassium carbonate).
hydrated in a mixture with 30%) common salt tripolymerized phosphate,
After adding antioxidants, etc., kneading, rolling, stretching and leaving to cool, it is fried in lard and sesame oil at 140-160°C to reduce the moisture content from 40-50% to about 5%. Dehydrate and dry. In this way, most of the starch is pregelatinized as described above.
方、ユリ根はユリの地下茎のまわりに養分を貯え肥大し
た鱗片葉が密につき球形になったものであり、オリユリ
およびヤマユリのユリ根は食用とされ、独特の方法かあ
り、少量用いると特有の方法を感し、栄ＪＩｆｉｉｉの
高いものである。このユリ根は、茶碗蒸しその他の料理
に少量用いられている。On the other hand, the lily root is a spherical shape made up of scaly leaves that store nutrients and become enlarged around the underground stem of the lily. The lily roots of the ori lily and the mountain lily are edible, and there is a unique method, and when used in small quantities, the lily root has a unique shape. Feeling the method, it is a high one of Sakae JIfiiii. This lily root is used in small amounts in chawanmushi and other dishes.
以上のように従来例においては、うどん類やそば類を製
造する場合、即席めんか油揚げする以外、乾燥めん、ゆ
でめんおよび通常のそばについては、製造工程では味付
けせず、これらを食するときに味付けをする。その味付
けには、麺類液体調味料を３〜５倍にうすめて用いる。As mentioned above, in the conventional example, when producing udon and soba products, other than instant noodles or deep-frying, dry noodles, boiled noodles, and regular soba noodles are not seasoned during the manufacturing process, and when they are eaten. Add seasoning. For seasoning, use liquid noodle seasoning diluted 3 to 5 times.
該調味料はしょうゆを主体とし、かつお節、こんぶ、し
いたけの浸出液および化学調味料、砂糖を添加したもの
である。The seasoning is mainly made of soy sauce, to which are added bonito flakes, kelp, shiitake mushroom infusion, chemical seasonings, and sugar.
上記のように、うどんやそば類および即席めん類には、
ユリ根が有するような独特の方法を伴った風味を出す材
料は用いられていない。As mentioned above, udon, soba and instant noodles have
No ingredients are used that impart flavor in the unique way that lily root does.
一方、これらの麺類は現在大量に食用に供され、むしろ
その味付けに慣れ、飽きて、新しい味付けを求めている
のが現状であり、ユリ根が有するような方法を伴った食
物が求められているという問題点があった。On the other hand, these noodles are now being eaten in large quantities, and the current situation is that people have gotten used to the seasoning, are tired of it, and are looking for new seasonings. There was a problem with that.
この発明は上記のような問題点を解消するためになされ
たもので、小麦粉、そば粉、でんぷん等の麺材料と、粉
末もしくは粒状に加工した百合の鱗茎゛とを、特に百合
の鱗茎１０〜５０％と麺材料５０〜９０％とを混成して
独特の方法を有し、栄養価の高い麺類を得ることを目的
とする。This invention was made to solve the above-mentioned problems, and uses noodle ingredients such as wheat flour, buckwheat flour, and starch, and lily bulbs processed into powder or granules. It has a unique method of mixing 50% and 50 to 90% of noodle materials, and aims to obtain noodles with high nutritional value.
このため、この発明においては、小麦粉、そば粉、でん
ぷん等の麺材料と、粉末もしくは粒状に加圧した百合の
鱗茎とを混合して成る混成麺類食品により、前記目的を
達成しようとするものであるっ
また、上記発明において、百合の鱗茎１０〜５０市量％
と麺材料５０〜９０重量％とを混合して成る混成麺類食
品により、前ＪＣ１的を達成しようとするものである。Therefore, the present invention attempts to achieve the above-mentioned object with a mixed noodle food made by mixing noodle ingredients such as wheat flour, buckwheat flour, and starch with lily bulbs pressed into powder or granules. Also, in the above invention, 10 to 50% of the market weight of lily scales
The aim is to achieve the previous JC1 goal by using a mixed noodle food product made by mixing 50 to 90% by weight of noodle ingredients.
〔作用）
この発明における混成麺類食品は、小麦粉、そば粉、て
んぶん等の麺材料と、粉末もしくは粒状に加圧した百合
の鱗茎とを混合することにより、百合の鱗茎が有する独
特の風味を生し、また栄養価を増す。[Function] The mixed noodle food of the present invention has the unique flavor of lily bulbs by mixing noodle ingredients such as wheat flour, buckwheat flour, and starch with lily bulbs that have been pressed into powder or granules. life and also increases its nutritional value.
（実施例） 以下、この発明の一実施例を図面に基づいて説明する。(Example) Hereinafter, one embodiment of the present invention will be described based on the drawings.
図面第１図はこの発明の一実施例である混成麺類食品の
製造工程を示す工程図、第２図は第１図のゆでぬんのテ
スト工程を示すテスト工程図である。FIG. 1 is a process diagram showing the manufacturing process of a mixed noodle food according to an embodiment of the present invention, and FIG. 2 is a test process diagram showing the test process for the boiled noodles shown in FIG.
図面第１図において、Ａはユリ根（百合の鱗茎）処理工
程、Ｂは混成麺類製造前工程、Ｃは混成麺類製造後工程
である。In FIG. 1, A is a lily root (lily bulb) treatment step, B is a pre-process for producing mixed noodles, and C is a post-process for producing mixed noodles.
まず、この発明において、使用する麺類および百合の鱗
茎（ユリ根）については、前記従来例で既に説明したの
で、重複説明は省略する。First, in this invention, the noodles and lily bulbs (lily root) used have already been explained in the prior art example, so repeated explanation will be omitted.
次に、この実施例における麺類の製造方法を第１図の工
程図を用いて説明する。Next, the method for producing noodles in this example will be explained using the process diagram shown in FIG.
先ず、ユリ根処理工程Ａについて説明する。First, lily root treatment step A will be explained.
塊状鱗茎のユリ根（工程１）（以下工程を略し、単に数
字で示す）から鱗片を剥！ （２） ｔ、、洗滌（３）
して、天白もしくは通常の乾燥機で６０〜８０℃で２時
間ないし４時間乾燥（４）する。そして通常の製粉機又
は粉砕機で粉砕（５）し、粉末状もしくは粒状にして未
粉砕の大粒を篩分け（６）して貯蔵（６ａ）する。Peel off the scales from the tuberous scales of the lily root (Step 1) (steps are omitted below and are simply indicated by numbers)! (2) t,, washing (3)
Then, dry it (4) at 60 to 80°C for 2 to 4 hours using a paper dryer or a regular dryer. Then, it is crushed (5) using a conventional flour mill or crusher, and the unpulverized large grains are sieved (6) and stored (6a).
次に、混成麺類製造の前工程Ｂについて説明する。Next, the pre-process B for producing mixed noodles will be explained.
まず、小麦粉を所定量秤量（８）する。そして該小麦粉
に食塩水又はかん水（前記従来例参照）を加える（９）
。この小麦粉に前記粉末もしくは粒状のユリ根を所定量
秤量（７）して加え、混合して捏る（１０）。続いて複
合（１１）（重ね合せ）して圧延（１２）Ｌ、、めん線
として切り出す（１３）。そして、各めん類別の製造後
ＩＮに入る。First, a predetermined amount of flour is weighed (8). Then add salt water or brine (see the conventional example above) to the flour (9)
. A predetermined amount of the powdered or granular lily root is weighed (7) and added to the flour, mixed and kneaded (10). Subsequently, the composite (11) (overlap) is rolled (12), and cut out as a rolled wire (13). Then, after each type of noodle is produced, it enters the IN process.
次にこの混成麺類製造後工程Ｃについて説明する。Next, the post-production step C of this mixed noodle will be explained.
（１）乾めんａについて。(1) Regarding dried noodles a.
前記工程（１３）のめん線切出し後、乾燥（１４）Ｌ、
所望長に裁断（１５）して包装する（１６）。After cutting out the rolled wire in the step (13), drying (14) L,
It is cut to a desired length (15) and packaged (16).
（２）生めんｂについて。(2) Regarding fresh noodles b.
生めんｂは前記工程（１３）そのままとする。Fresh noodles b are left as they are in step (13).
（３）ゆでめんＣについて。(3) Regarding boiled noodles C.
前記工程（１３） ｔｔｔ、ゆてあげ（１７）で水洗冷
却（１８）し、過酸化水素処理（１９）で漂白し、簡易
包装（２０）する。Step (13) ttt, boiling (17), washing with water, cooling (18), bleaching with hydrogen peroxide treatment (19), and simple packaging (20).
（０包装めんｄについて。(About 0 packaged noodles d.
前記過酸化水素処理（１９）終了後、袋詰（２１）Ｌ、
、加熱殺菌（２２）Ｌ／て外装（２３）する。After completing the hydrogen peroxide treatment (19), bagging (21) L,
, heat sterilize (22) and package (23).
（５）蒸めんｅについて。(5) Regarding steamed noodles e.
前記工程（１３）後、蒸熱（２４） してそのまま出荷
する。After the step (13), it is steamed (24) and shipped as is.
（６）即席めんｆについて。(6) Regarding instant noodles f.
前記工程（２４）の蒸熱後、調味（２５）Ｌ／て、型詰
（２６）Ｌ、加熱乾燥（２７）後、包装（２８）する。After steaming in step (24), seasoning (25) liters, molding (26) liters, heating and drying (27), and packaging (28).
（７）即席めんｇについて。(7) Regarding instant noodles.
前記工程（２６）で型詰後、油で揚げ（２９）て包装（
３０）する。After being molded in the step (26), it is fried in oil (29) and packaged (
30) Do.
次に、この実施例のうち、最も多用されるゆでめんＣに
ついて、第２図のゆでぬんのテスト工程図に従って、ユ
リ根と麺材料の混合組成を種々変化させて試作し、それ
らを試食してもらった。その結果を第１表を用いて説明
する。下記第１表はユリ根と麺材料の混合組成と試食結
果を示している。Next, for boiled noodles C, which is the most frequently used in this example, trial production was made with various mixing compositions of lily root and noodle ingredients according to the boiled noodles test process diagram in Figure 2, and the samples were tasted. I received it. The results will be explained using Table 1. Table 1 below shows the mixed composition of lily root and noodle ingredients and the tasting results.
第１表において、混成麺類は１テスト量を２００ｇｒと
し、ユリ根を１６ｇｒ（８重量％）〜１２０ｇｒ （６
０重量％）と麺材料１８４ｇｒ（９２重量％）〜８０ｇ
ｒ （４０重量％）の範囲で８試料についてテストした
。テスト方法は、任意の５名（Ａ、Ｂ、Ｃ，Ｄ、Ｅ）を
選定して、８試料のそれぞれについて苦味（はろにがみ
とあまみの感じが快い）か、にがく感じるか、を質問し
た。その答えを第１表右欄に記載しである。In Table 1, one test amount of mixed noodles is 200g, and lily root is 16g (8% by weight) to 120g (6
0% by weight) and noodle material 184g (92% by weight) ~ 80g
Eight samples were tested in the range of r (40% by weight). The test method was to select 5 people (A, B, C, D, E) and ask them whether they found each of the 8 samples to be bitter (pleasant with a bitter or sweet taste) or bitter. I asked. The answer is listed in the right column of Table 1.
註、 上記％は重量％を示し、 数字はテスト勤を示す。Note, The above % indicates weight %, Numbers indicate test shifts.
第１表の試食結果によれば、テストＮｏ、２のユリ根（
粉）１８ｇｒ （９重量％）、麺材料（粉）１８２ｇｒ
（９１重量％）では５人中３人がやや苦味を感じ、２名
が苦味を感じていない。そしてテスト勤、３のユリ根２
０ｇｒ （１０重量％）、麺材料１８０ｇｒ （９０重
量％）では５人全員がほろにがい苦味を感じている。テ
スト尚、４ないしテスト陽、６は５名全員がほろにがい
苦味とあまみを感じている。歯、７のユリ根１００ｇｒ
（５０重量％）、麺材料１００ｇｒ（５０重量％）で
は４名がほろにがい苦味とあまみを感し、１名はにかみ
強く、苦味がなくなると感している。そしてテスト陽、
８のユリ根１２０ｇｒ（６０重量％）、麺材料８０ｇｒ
（４０重量％）では５名全員かにかみを強く感し、苦
味がなくなると感じている。According to the tasting results in Table 1, test No. 2 lily root (
powder) 18gr (9% by weight), noodle ingredients (flour) 182gr
(91% by weight), 3 out of 5 people found it slightly bitter, and 2 people did not feel any bitterness. And test duty, lily root 2 of 3
At 0gr (10% by weight) and 180gr (90% by weight) of noodle ingredients, all five people felt bitterness. Test 4, test positive, test 6, all 5 people felt bitterness and sweetness. Tooth, 7 lily root 100g
(50% by weight) and 100g (50% by weight) of the noodle material, 4 people felt bitterness and sweetness, and 1 person felt that it was bashful and the bitterness disappeared. And test positive,
8. Lily root 120g (60% by weight), noodle ingredients 80g
(40% by weight), all five people felt the crab flavor strongly and felt that the bitterness disappeared.
尚、テスト陽、８以上では混成類がやわらかくなり、細
長い形を保つのが困難になる。In addition, if the test is positive or 8 or higher, the hybrid will become soft and it will be difficult to maintain its elongated shape.
以上のテスト結果より、粉末もしくは粒状に加工した百
合の鱗茎１０〜５０重量％と、麺材料（小麦粉）５０〜
９０重量％とを混合して成る混酸類類食品（ゆでぬん）
はほろにがい方法とあまみを感し、ユリ根特有の風味が
得られることが判明した。From the above test results, 10 to 50% by weight of lily scales processed into powder or granules and 50 to 50% by weight of noodle material (wheat flour)
Mixed acid food (boiled noodles) made by mixing 90% by weight of
It was found that lily root has a slightly bitter taste and a sweet taste, giving it the unique flavor of lily root.
また、前記のように、ユリ根を％置（５０％以ト）用い
ることは麺の形状を保つことから好ましくない。また、
ユリ根は高価である点から、なるべく使用量を低く押え
ることが好ましい。Further, as mentioned above, it is not preferable to use lily root in a proportion (more than 50%) because the shape of the noodles is maintained. Also,
Since lily root is expensive, it is preferable to keep the amount used as low as possible.
以上説明したように、この発明では小麦粉、そば粉、て
んふん等の麺材料と、粉末もしくは粒状に加工した百合
の鱗茎とを、特に百合の鱗茎１０〜５０重量％と麺材料
５０〜９０重量％を混成して、百合の鱗茎を持つ独特の
方法のある混成麺類か得られる効果がある。As explained above, in this invention, noodle ingredients such as wheat flour, buckwheat flour, and starch, and lily bulbs processed into powder or granules are used, in particular, 10 to 50% by weight of lily bulbs and 50 to 90% by weight of noodle ingredients. %, it has the effect of producing mixed noodles with a unique method of having lily scales.
第１図はこの発明の一実施例である混成麺類食品の製造
工程を示す工程図、第２図は第１図のゆでぬんのテスト
工程を示すテスト工程図である。
Ａ−・・・・・ユリ根処理工程
Ｂ・・・・・・混成麺類製造前工程
Ｃ−ニー・・混成麺類製造後工程
図中、
同一符号は同−又は相当部分を示す。
呂願人
立
和
田
実FIG. 1 is a process chart showing the manufacturing process of a mixed noodle food according to an embodiment of the present invention, and FIG. 2 is a test process chart showing the test process for the boiled noodles shown in FIG. A--Lily root treatment process B-Pre-process for producing mixed noodles C-Knee...Post-process for producing mixed noodles In the drawings, the same reference numerals indicate the same or corresponding parts. Ryo Ganjintachi Wada Minoru
Claims (2)
しくは粒状に加工した百合の鱗茎とを混合して成ること
を特徴とする混成麺類食品。(1) A mixed noodle food product characterized by being made by mixing noodle ingredients such as wheat flour, buckwheat flour, and starch with lily bulbs processed into powder or granules.
重量％とを混合して成ることを特徴とする請求項１記載
の混成麺類食品。(2) Lily scales 10-50% by weight and noodle ingredients 50-90%
The mixed noodle food according to claim 1, characterized in that it is formed by mixing % by weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2028242A JPH03232467A (en) | 1990-02-09 | 1990-02-09 | Food of mixed noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2028242A JPH03232467A (en) | 1990-02-09 | 1990-02-09 | Food of mixed noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03232467A true JPH03232467A (en) | 1991-10-16 |
| JPH0522B2 JPH0522B2 (en) | 1993-01-05 |
Family
ID=12243118
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2028242A Granted JPH03232467A (en) | 1990-02-09 | 1990-02-09 | Food of mixed noodles |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03232467A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8324850B2 (en) | 2006-05-18 | 2012-12-04 | Panasonic Corporation | Motor driver |
| CN104366267A (en) * | 2014-10-21 | 2015-02-25 | 安徽省佛子岭面业有限公司 | Lily nutritious noodles rich in active probiotic peptides |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100374043C (en) * | 2006-02-10 | 2008-03-12 | 兰州甜甜百合有限公司 | Lily health-caring nutrition starch and preparation method thereof |
| CN103976260A (en) * | 2014-05-13 | 2014-08-13 | 上海祉源杜瓜种植专业合作社 | Healthcare noodle produced by utilization of trichosanthes root powder and lily powder |
-
1990
- 1990-02-09 JP JP2028242A patent/JPH03232467A/en active Granted
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8324850B2 (en) | 2006-05-18 | 2012-12-04 | Panasonic Corporation | Motor driver |
| CN104366267A (en) * | 2014-10-21 | 2015-02-25 | 安徽省佛子岭面业有限公司 | Lily nutritious noodles rich in active probiotic peptides |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0522B2 (en) | 1993-01-05 |
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