JPH05308917A - Rice containing noodle food and its production - Google Patents

Abstract

PURPOSE:To produce a noodle food without being torn off even when dipped in hot water, having elasticity and remaining longer in the stomach (slowly digestive). CONSTITUTION:The production method consists of process I where rice is cooked, process II where cooked rice is mashed to pasty state, process III where pasty rice and wheat flour are mixed and added with salt to make mashed noodle dough containing rice, process IV where noodle strips are made by rolling the noodle dough containing rice after heating and process V where the noodle strips are linearly sliced to make a large number of noodle ribbons. As rice is cooked, mashed to pasty state in the process I and II and then mixed with wheat flour, rice tissues combine with wheat tissues and noodle ribbons are not torn to pieces when they are treated in hot water.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing noodle food containing rice. More specifically, it relates to a method for producing noodle foods containing not only wheat flour but rice.

[0002]

2. Description of the Related Art Conventionally, noodle foods such as udon, hiramen, somen, etc. have only wheat flour as a main component, and none have rice as a component. In recent years, a movement to eat rice has been developed, and from this viewpoint, it has been considered to use rice as an ingredient of noodle foods. It is also considered to mix rice with noodles in order to meet various tastes. However, various manufacturing methods have been investigated for making rice noodles, but none have been successful. That is, the manufacturing method conventionally studied was basically to grind rice and mix the rice flour with wheat flour to make noodle dough by a traditional manufacturing method to obtain noodle strings. Soaking in hot water
The noodle strips were torn apart, and it was not possible to eat them in the form of noodles.

[0003]

SUMMARY OF THE INVENTION Therefore, the present invention proposes a method for producing a rice-containing noodle food product, which is completely different from the conventionally studied production methods, and which can be torn in hot water and has elasticity and a long-lasting feeling. The purpose is to

[0004]

[Means for Solving the Problems] A method for producing a rice noodle-containing food according to the present invention comprises a step of cooking rice, a step of crushing the cooked rice into a paste, and mixing the paste rice and flour. Add salt water to make kneaded rice noodle dough, heat heat the rice noodle dough, and flatten it to make rice noodle strips. And the process of making noodle strings.

[0005]

In the present invention, rice is cooked into a paste in steps I and II and then mixed with wheat flour, so that the structure of rice is bound to the structure of wheat flour and integrated. Therefore, even if the noodle strips are passed through hot water, the noodle strips are connected without breaking, and thus can be cooked and eaten in the same manner as noodles containing only wheat flour as a component. In addition, the obtained noodle food containing rice becomes an elastic food due to the inclusion of the rice component, and further, it has an effect of having a good stomach.

[0006]

EXAMPLES Next, examples of the present invention will be described. FIG. 1 shows a method for producing a rice noodle-containing food product according to an embodiment of the present invention. In process I, rice is cooked. The process of cooking this rice is
The narrowly-defined "cooking" method in which rice is soaked in water to be cooked by heat, or the "steaming" method in which rice is heated in steam to be softened may be used. In step II, cooked and softened rice is kneaded to crush the grains of rice into a dough-like paste. In step III, mix the kneaded rice with flour and add salt water and knead. The ratio of rice to wheat flour is arbitrary, but 30 to 50% is preferable. If it is 30% or less, the elasticity due to the addition of rice and the goodness of the stomach cannot be expected so much. If it is 50% or more, the noodles lack flavor. When kneading dough-like rice and wheat flour by kneading, salt solution is added in the same manner as in the traditional noodle manufacturing method, but the addition amount is arbitrary.
The noodle dough with rice is made in this process. In the IV step, the noodle dough containing rice is heat-formed for 2-3 hours, and then thinly rolled in the other direction with a rolling pin or the like. This makes noodle bands with rice. In the step V, the noodle band is cut into a linear shape to form a large number of rice-containing noodle strings. Depending on the dimensions of the cross section of this noodle string, it is classified into various noodle foods such as udon, somen, and hiramen.

FIG. 2 shows the noodle string a containing rice produced through the above steps. The rice noodle food containing the noodle strings a may be eaten in the state of raw noodles or may be eaten after being stored as dried noodles. In either case, the noodle strips a can be cooked and eaten in the same manner as conventional noodles without breaking the noodle strips a even if they are soaked in hot water.

Next, a manufacturing method according to another embodiment of the present invention will be described. The manufacturing method of this example is a manufacturing method of a noodle food product in which a portion containing rice and a portion containing only wheat flour are laminated in one noodle band. Hereinafter, description will be given with reference to FIG. Process I to IV
Up to the process, it is the same as in the above embodiment. The VI process is the same as the traditional noodle manufacturing method, and only wheat flour is used and salt water is added to make dough noodle dough. In VII, the noodle dough made from only wheat flour is thermally formed and then rolled to make noodle strips. When the noodle band with rice and the wheat noodle band are made by the above individual steps, they are stacked and laminated (step VIII), and then cut out linearly (step X). Through the above steps, the noodle portion b containing rice
A noodle band d in which the flour noodle portion c is laminated is obtained. An example of such noodle strip d is shown in FIG. In FIG. 2, the noodle portion a with rice is
Although the flour noodle portion b is laminated on both sides of the above, it may be laminated only on one side. In addition, the rice noodle portion a on both sides of the flour noodle portion b
May be laminated. Since the noodle foods produced by the above-described manufacturing method have the flour noodle portion c in a part of the noodle band,
It has the advantage that it tastes good when eaten.

The noodle foods of the present invention include nutritional vitamins and flavors (eg shellfish,
An appropriate amount of powder of fish, seaweed, vegetables, etc., a calorie enhancer, etc. may be attached. The addition may be carried out in step III.

[0010]

EFFECTS OF THE INVENTION According to the present invention, a noodle-containing food containing rice that can be torn in hot water during cooking or eating is obtained. Further, the obtained noodle food containing rice is characterized by being elastic and having a good hunger.

[Brief description of drawings]

FIG. 1 is a block diagram showing a method for producing a rice noodle-containing food product according to an embodiment of the present invention.

FIG. 2 is a perspective view of a rice noodle food product obtained by the production method of FIG.

FIG. 3 is a block diagram showing a method for producing a rice noodle-containing food product according to another embodiment of the present invention.

FIG. 4 is a perspective view of a rice noodle-containing food product obtained by the production method of FIG.

[Explanation of symbols]

 a Noodles with rice b Noodles with rice c Flour noodles d Noodles

Claims (3)

[Claims] 1. A step of cooking rice, a step of crushing the cooked rice into a kneaded form, a step of mixing the kneaded rice and flour and adding saline to make a dough for kneaded rice, Rice containing noodles, which consists of the steps of heat-forming the noodle dough with rice and rolling it flat to make a noodle band with rice, and cutting the noodle band with rice into multiple noodle strings. Noodle food manufacturing method. 2. A noodle band containing rice obtained by the method according to claim 1 and a noodle band containing only wheat flour as a main component are overlapped, and the laminated noodle band is cut linearly to form a large number of noodle strings. A method for producing rice noodle-containing foods, which comprises: 3. A noodle food containing rice obtained by the method according to claim 1.