JPS623749A - Production of kuzugiri (noodles obtained by kneading arrowroot starch with sugar and warm water) - Google Patents
Production of kuzugiri (noodles obtained by kneading arrowroot starch with sugar and warm water)Info
- Publication number
- JPS623749A JPS623749A JP60143035A JP14303585A JPS623749A JP S623749 A JPS623749 A JP S623749A JP 60143035 A JP60143035 A JP 60143035A JP 14303585 A JP14303585 A JP 14303585A JP S623749 A JPS623749 A JP S623749A
- Authority
- JP
- Japan
- Prior art keywords
- paste
- starch
- linear
- hot water
- completely
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 16
- 229920002472 Starch Polymers 0.000 title claims abstract description 15
- 235000019698 starch Nutrition 0.000 title claims abstract description 14
- 239000008107 starch Substances 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 235000010804 Maranta arundinacea Nutrition 0.000 title 1
- 244000145580 Thalia geniculata Species 0.000 title 1
- 235000012419 Thalia geniculata Nutrition 0.000 title 1
- 238000004898 kneading Methods 0.000 title 1
- 235000012149 noodles Nutrition 0.000 title 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000000839 emulsion Substances 0.000 claims abstract description 7
- 229910052742 iron Inorganic materials 0.000 claims abstract description 5
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 241000219781 Pueraria montana var. lobata Species 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 244000046146 Pueraria lobata Species 0.000 description 11
- 238000005520 cutting process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 150000002505 iron Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 238000007601 warm air drying Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】 〈産業上の利用分野〉 この発明は、葛切りの製造法に関するものである。[Detailed description of the invention] <Industrial application field> This invention relates to a method for producing kudzu cutlets.
〈従来の技術〉
従来、葛切りは澱粉乳液を帯状に糊化させたのち、線状
に裁断し掛吊りした状態で乾燥させる方法により得てい
た。<Conventional Technology> Conventionally, kudzu cutlets have been obtained by gelatinizing starch emulsion into strips, cutting the strips into strips, and hanging them to dry.
〈発明の構成〉
この発明の方法は、上記した従来の方法により得られる
葛切りよりも一層柔かくして、しかも歯ごたえがあり、
しこしことして美味しい葛切りを得ることを目的として
検討の結果、得られたもの −でおる。<Structure of the Invention> The method of the present invention makes the kudzu cutlets softer and chewier than the kudzu cutlets obtained by the conventional method described above.
As a result of my research on how to obtain delicious kudzu cutlets, I came up with the following.
即ち、この発明は澱粉と温湯とよりなる澱粉乳液を鉄板
上に帯状に流して、これを蒸気室にて完全糊化せしめ、
該帯状糊化物を長さ方向に約２ｍの線状に裁断したのち
掛吊りして乾燥し、次いでこれを９０〜１００℃の湯中
で数分間炊き、その後火を止めてそのまま２〜３時間放
置して、前記線状物の形状を８〜１０倍に膨脹せしめた
のち、冷却することを特徴とする葛切りの製造法である
。That is, in this invention, a starch emulsion made of starch and hot water is poured in a band shape on an iron plate, and this is completely gelatinized in a steam chamber.
The gelatinized strip was cut into a linear shape of about 2 m in length, hung to dry, and then boiled in hot water at 90 to 100°C for a few minutes, then the heat was turned off and left as it was for 2 to 3 hours. This method of producing kudzu cutlets is characterized in that the linear object is allowed to stand to expand 8 to 10 times its shape, and then cooled.
〈作用〉 以下、この発明の詳細な説明する。<Effect> The present invention will be explained in detail below.
まず、原料澱粉１００重量部に対して５０〜６０℃の温
湯を６０〜７０重量部の割合で加えて乳液状となるまで
撹拌したのち、得られた澱粉乳液を鉄板上に帯状に流し
１次いでこの鉄板を蒸気パイプなどを配設した蒸装置を
有する蒸気室に通す。該蒸気室では蒸気室内温度９０〜
９５℃、蒸気圧３〜３．５に！ｊ４の条件で２〜１０分
間蒸されて完全糊化され、透明性にすぐれた６０〜７５
％の水分を含有した糊化澱粉帯状物が得られる。First, 60 to 70 parts by weight of hot water at 50 to 60°C is added to 100 parts by weight of raw starch and stirred until it becomes a milky lotion. This iron plate is passed through a steam chamber equipped with a steam apparatus equipped with steam pipes and the like. In the steam room, the temperature in the steam room is 90~
95℃, vapor pressure 3-3.5! 60-75 with excellent transparency, completely gelatinized by steaming for 2-10 minutes under J4 conditions
A gelatinized starch strip containing % moisture is obtained.
次いで、この糊化澱粉帯状物を切刃を設けた裁断工程で
長さ方向に約２ｍの線状物に裁断し、掛吊りして乾燥し
てから９０〜１００℃の湯中につけて数分間炊き、その
まま火を止めて２〜３時間放置することによって線状物
の形状を元の８〜１０倍に膨脹させ、その後４０〜５０
℃の温風乾燥室で乾燥させることによって、柔かくてし
かもしこしことして歯ごたえのある美味しい葛切りを得
ることができるのでおる。Next, this gelatinized starch strip was cut into linear pieces approximately 2 m in length in a cutting process using cutting blades, hung to dry, and then immersed in hot water at 90 to 100°C for several minutes. Cook, then turn off the heat and leave for 2 to 3 hours to expand the shape of the linear object to 8 to 10 times its original size.
By drying in a warm air drying room at ℃, you can obtain delicious kudzu cutlets that are soft, chewy, and chewy.
以上、この発明は完全糊化した帯状糊化物を線状とした
のちに、９０〜１００℃の湯中で数分間炊き、そのまま
火を止めて２〜３時間放置することによって線状物の形
状が水分を含んで湯中で炊く前の形状に比べて８〜１０
倍に膨脹することを必須の要件とし、これによって上記
した美味しい葛切りを１昇ることができるのである。As described above, this invention is capable of forming a linear object by forming a completely gelatinized band-shaped gelatinized material into a linear shape, cooking it in hot water at 90 to 100°C for several minutes, then turning off the heat and leaving it for 2 to 3 hours. 8-10 compared to the shape before cooking in hot water with water content.
The essential requirement is to expand the kudzu to twice its original size, which makes it possible to make the above-mentioned delicious kudzu cutlets one level higher.
なお、この発明で用いる澱粉としては、馬鈴薯澱粉、甘
藷Ｆｌｉ粉、小麦澱粉、コーンスターチ、ライススター
チなどがある。Note that starches used in this invention include potato starch, sweet potato Fli powder, wheat starch, corn starch, rice starch, and the like.
この発明で１ｑられる葛切りは、これを適当な大きざに
切り、冷やしてからこれに氷砂糖で作った水蜜やワサビ
のしぼり汁をかけて美味しく食用に供することができる
。The kudzu cutlets produced by this invention can be deliciously edible by cutting them into appropriate sizes, cooling them, and then pouring syrup made from rock sugar or squeezed wasabi juice over them.
〈実施例〉
馬鈴＠澱粉１００重量部に６０℃の温１７０重聞部を加
えてよく撹拌し、乳液状とした。<Example> 170 parts by weight of potato at 60° C. was added to 100 parts by weight of starch and stirred thoroughly to form a milky liquid.
次にこの乳液状物をベルトコンベヤ式の鉄板上に帯状に
流した。そしてこれを蒸気室内温度９５°Ｃ１蒸気圧３
．５に！ｊ４の蒸気室に１０分間通過させて完全糊化を
行なった。その後この完全糊化帯状物を長さ方向的２ｍ
の線状に裁断し、これを掛吊りして乾燥させた。次いで
この線状物を１００℃の湯中にて２分間炊いてから熱源
を止め、そのまま約２時間放置したところ、線状物の大
ぎざは水分を含んで約９倍の大きざに膨脹した。次にこ
の膨脹した線状物を冷却し、水分含有量が７０％の葛切
りを得た。Next, this emulsion was poured into a belt onto an iron plate using a belt conveyor. Then, the temperature in the steam room is 95°C, the steam pressure is 3
．． To 5! Complete gelatinization was carried out by passing through a steam chamber of J4 for 10 minutes. After that, this completely gelatinized strip was 2m long in the longitudinal direction.
This was cut into lines and hung to dry. Next, this filament was boiled in hot water at 100°C for 2 minutes, the heat source was turned off, and the filament was left as it was for about 2 hours, and the large burrs of the filament absorbed water and expanded to about 9 times the size. . Next, this expanded linear product was cooled to obtain kudzu cutlets with a water content of 70%.
Claims (1)
気室にて完全糊化せしめ、該帯状糊化物を長さ方向に線
状としたのち、掛吊りして乾燥し、次いでこれを９０〜
１００℃の湯中で数分間炊き、そのまま２〜３時間放置
して前記線状物の形状を８〜１０倍に膨脹せしめ、その
後冷却することを特徴する葛切りの製造法。A starch emulsion made of starch and warm water was poured into a band on an iron plate and completely gelatinized in a steam chamber.The gelatinized band was formed into a line in the length direction, and then hung to dry. ~
A method for producing kudzu cutlets, which comprises cooking them in hot water at 100° C. for several minutes, leaving them for 2 to 3 hours to expand the shape of the linear object by 8 to 10 times, and then cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60143035A JPS623749A (en) | 1985-06-28 | 1985-06-28 | Production of kuzugiri (noodles obtained by kneading arrowroot starch with sugar and warm water) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60143035A JPS623749A (en) | 1985-06-28 | 1985-06-28 | Production of kuzugiri (noodles obtained by kneading arrowroot starch with sugar and warm water) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS623749A true JPS623749A (en) | 1987-01-09 |
| JPS642342B2 JPS642342B2 (en) | 1989-01-17 |
Family
ID=15329389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60143035A Granted JPS623749A (en) | 1985-06-28 | 1985-06-28 | Production of kuzugiri (noodles obtained by kneading arrowroot starch with sugar and warm water) |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS623749A (en) |
-
1985
- 1985-06-28 JP JP60143035A patent/JPS623749A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS642342B2 (en) | 1989-01-17 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |