JPS5925589B2 - Xunruinoseizouhou - Google Patents
XunruinoseizouhouInfo
- Publication number
- JPS5925589B2 JPS5925589B2 JP50155121A JP15512175A JPS5925589B2 JP S5925589 B2 JPS5925589 B2 JP S5925589B2 JP 50155121 A JP50155121 A JP 50155121A JP 15512175 A JP15512175 A JP 15512175A JP S5925589 B2 JPS5925589 B2 JP S5925589B2
- Authority
- JP
- Japan
- Prior art keywords
- noodles
- udon
- apple pulp
- fiber
- apple
- 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.)
- Expired
Links
- 235000012149 noodles Nutrition 0.000 claims description 26
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 17
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 description 15
- 235000013312 flour Nutrition 0.000 description 14
- 239000000835 fiber Substances 0.000 description 11
- 238000009472 formulation Methods 0.000 description 10
- 241000219051 Fagopyrum Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000209140 Triticum Species 0.000 description 5
- 235000021307 Triticum Nutrition 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000001766 physiological effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000005856 abnormality Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000015197 apple juice Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Noodles (AREA)
Description
【発明の詳細な説明】 本発明はめん類の製造法に関する。[Detailed description of the invention] The present invention relates to a method for producing noodles.
さらに詳しくは、リンゴパルプを添加して、うどん、そ
ばのめん類を製造する方法に関するものである。More specifically, the present invention relates to a method for producing udon and soba noodles by adding apple pulp.
最近の栄養学において、食品中の繊維質は血中コレステ
ロールの低下作用、腸内異常の改善、腸内滞便時間の減
少等の生理的作用を有しており、健康保持のためには適
等量の繊維質の摂取が望ましいとされている。In recent nutritional studies, fiber in foods has physiological effects such as lowering blood cholesterol, improving intestinal abnormalities, and reducing the time that stool remains in the intestines, and is considered to be an appropriate substance for maintaining health. It is recommended to consume an equal amount of fiber.
しかし、近年、加工食品の増加や食生活の高度化にとも
ない食品中に含まれる繊維質含量が低下し、それととも
に繊維質摂取量が著しく低下している。However, in recent years, with the increase in processed foods and the sophistication of dietary habits, the fiber content contained in foods has decreased, and at the same time, the amount of fiber intake has decreased significantly.
そこで本発明者等は、繊維質を多量に含む食品素材を用
いた手軽に食することのできる食品について研究した結
果、本発明を完成するに到ったのである。Therefore, the present inventors have completed the present invention as a result of research into easily edible foods using food materials containing a large amount of fiber.
本発明は、リンゴパルプを添加して繊維質含量の高いめ
ん類を製造する方法である。The present invention is a method for producing noodles with high fiber content by adding apple pulp.
めん類とは小麦粉、そば粉を主原料とした食品であり、
うどん、そばである。Noodles are foods whose main ingredients are wheat flour and buckwheat flour.
Udon and soba.
リンゴパルプとは、リンゴのパルプ質を意味し、例えば
リンゴ又はリンゴ果汁搾汁残渣をパルパーにかけ、分離
したパルプ区分を洗浄した後、そのままか、あるいは脱
水乾燥して得られる。The term "apple pulp" refers to the pulp of an apple, and can be obtained, for example, by applying an apple or apple juice residue to a pulper, washing the separated pulp section, and then using it as it is or by dehydrating and drying it.
リンゴパルプの繊維質含量は約４０％（乾燥物のＡＤＦ
値）と非常に高く、オカラ、フスマ、ヌカ等の繊維質含
有食品素材と比較して３〜４倍であるため、少量の添加
により繊維質含量の高い食品を製造することができる。The fiber content of apple pulp is approximately 40% (ADF of dry matter)
The value is extremely high, and is 3 to 4 times higher than fiber-containing food materials such as okara, bran, and rice bran, so it is possible to produce foods with high fiber content by adding a small amount.
リンゴパルプを添加してうどん、そばを試作したところ
、うどん、そば共に２０％の高濃度のリンゴパルプを添
加しても異味、異臭もせず、通常のうどん、そばとほと
んど食感的に変らないものが得られた。When we tried making udon and soba noodles by adding apple pulp, we found that even though we added 20% apple pulp to both udon and soba noodles, there was no strange taste or odor, and the texture was almost the same as regular udon and soba noodles. I got something.
またリンゴパルプは吸水性が良いので、通常のうどん、
そばと比べて含水量の多いものが得られた。In addition, apple pulp has good water absorption, so it can be used for regular udon noodles,
A product with higher water content than buckwheat was obtained.
リンゴパルプは褐色を呈しているので、うどんの場合は
わずかに褐色を呈したが、そばの場合は色調の変化はわ
ずかであった。Since apple pulp has a brown color, udon had a slight brown color, but soba had only a slight change in color.
本発明の方法により得られるめん類は繊維質を多量に含
有しているので、繊維質の生理的作用により便秘に効果
がある。Since the noodles obtained by the method of the present invention contain a large amount of fiber, they are effective against constipation due to the physiological effects of fiber.
繊維質は体内で消化吸収されないため、本発明の方法に
より得られるめん類は低カロリーであり、さらに腹もち
が良く、少量で空腹感を癒すので、減量中の人が食する
のに好適である。Since fiber is not digested and absorbed in the body, the noodles obtained by the method of the present invention are low in calories, are filling, and relieve hunger with a small amount, making them suitable for consumption by people trying to lose weight. .
以下、実施例により本発明を説明する。The present invention will be explained below with reference to Examples.
実施例 １
配合 小麦粉（準強力粉） ２２０ｇリンゴパ
ルプ（乾燥物） ２５ｇ
食塩 ２．３．！９
水 １４０７７Ｉ７１！以上
に示す配合により通常の方法に従い、うどんを製造した
。Example 1 Blend Wheat flour (semi-strong flour) 220g Apple pulp (dried) 25g Salt 2.3. ! 9 Wednesday 14077I71! Udon noodles were produced according to the usual method using the formulation shown above.
得られたうどんは異味異臭がなく食感も通常のものとほ
とんど変らなかった。The obtained udon noodles had no unusual taste or odor, and the texture was almost the same as that of regular udon noodles.
リンゴパルプ含量は乾物当り１０％であった。Apple pulp content was 10% on dry matter.
また上記の配合により通常の方法で乾めんを製造したと
ころ、うどんの特性を失わなかった。Furthermore, when dry noodles were produced using the above-mentioned formulation in a conventional manner, the properties of udon were not lost.
実施例 ２
配合 小麦粉（準強力粉） ２００．！ｉ＋リ
ンゴパルプ（乾燥物） ５０９
食塩 ２．３ｇ
水 １８７ｇ
以上に示す配合により通常の方法に従い、うどんを製造
した。Example 2 Blend Wheat flour (semi-strong flour) 200. ! i+Apple pulp (dried product) 509 Salt 2.3g Water 187g Udon noodles were produced according to the usual method using the formulation shown above.
得られたうどんはリンゴパルプのざらつきは感じるが、
通常のものとあまり変らないものができた。The resulting udon has a rough texture from apple pulp, but
I ended up with something that wasn't much different from the normal one.
リンゴパルプ含量は乾物当り２０％であった。Apple pulp content was 20% on dry matter.
また上記の配合により通常の方法に従い、乾めんを製造
したところ、うどんの特性を失わなかった。Furthermore, when dried noodles were produced using the above-mentioned formulation according to a conventional method, the properties of udon were not lost.
実施例 ３
配合 小麦粉（準強力粉） ２００ｇリンゴパ
ルプ（乾燥物） ５０ｇ
食塩 ２．３ｇ
卵 ２０ｇ水
１８７−以上に示す配合により通常
の方法に従い、うどんを製造した。Example 3 Blend Flour (semi-strong flour) 200g Apple pulp (dried) 50g Salt 2.3g Egg 20g Water
187- Udon noodles were manufactured according to the usual method using the formulation shown above.
得られたうどんは異味異臭がなく、食感も通常のものと
ほとんど変らなかった。The obtained udon noodles had no unusual taste or odor, and the texture was almost the same as that of regular udon noodles.
リンゴパルプ含量は乾物当り１９％であった。The apple pulp content was 19% on dry matter.
また上記の配合により通常の方法で乾めんを製造したと
ころ、うどんの特性を失わなかった。Furthermore, when dry noodles were produced using the above-mentioned formulation in a conventional manner, the properties of udon were not lost.
実施例 ４
配合 そば粉 １’１小麦粉（準
強力粉） ４９ｇ
リンゴパルプ（乾燥物）８ｇ
食塩 ２．３ｇ
トロロ粉末 ２．０ｇ
卵 ５ｇ水
３８ｙｄ以上に示す配合により通
常の方法に従い、そばを製造した。Example 4 Blend Buckwheat flour 1'1 wheat flour (semi-strong flour) 49g Apple pulp (dried) 8g Salt 2.3g Tororo powder 2.0g Egg 5g Water
38yd Soba was produced according to the usual method using the formulation shown above.
得られたそばは異味異臭がなく、食感も通常のものとほ
とんど変らなかった。The obtained soba had no strange taste or odor, and the texture was almost the same as regular noodles.
リンゴパルプ含量は乾物当り１０％であった。Apple pulp content was 10% on dry matter.
また上記の配合により通常の方法で乾めんを製造したと
ころ、そばの特性を失わなかった。Furthermore, when dry noodles were produced using the above-mentioned formulation in a conventional manner, the properties of buckwheat were not lost.
実施例 ５
配合 そば粉 １’１小麦粉（準
強力粉） ４１１
リンゴパルプ（乾燥物） １６ｇ
食塩 ２．３ｇ
トロロ粉末 ３．０ｇ
卵 １０ｇ水
５０ｇ以上に示す配合により通常
の方法に従い、そばを製造した。Example 5 Blend Buckwheat flour 1'1 wheat flour (semi-strong flour) 411 Apple pulp (dried) 16g Salt 2.3g Tororo powder 3.0g Egg 10g Water
Buckwheat noodles were produced according to the usual method using the formulation shown in 50 g or more.
得られたそばは異味異臭がなく、食感も通常のものとあ
まり変らなかった。The obtained soba had no strange taste or odor, and the texture was not much different from that of regular noodles.
リンゴパルプ含量は乾物当り２０％であった。Apple pulp content was 20% on dry matter.
また上記の配合により通常の方法で乾めんを製造したと
ころ、そばの特性を失わなかった。Furthermore, when dry noodles were produced using the above-mentioned formulation in a conventional manner, the properties of buckwheat were not lost.
Claims (1)
そばの製造法。1 Udon noodles characterized by adding apple pulp,
Buckwheat production method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50155121A JPS5925589B2 (en) | 1975-12-26 | 1975-12-26 | Xunruinoseizouhou |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP50155121A JPS5925589B2 (en) | 1975-12-26 | 1975-12-26 | Xunruinoseizouhou |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS5279044A JPS5279044A (en) | 1977-07-02 |
| JPS5925589B2 true JPS5925589B2 (en) | 1984-06-19 |
Family
ID=15599016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP50155121A Expired JPS5925589B2 (en) | 1975-12-26 | 1975-12-26 | Xunruinoseizouhou |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5925589B2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH062032B2 (en) * | 1980-12-05 | 1994-01-12 | 日本製粉株式会社 | Manufacturing method of reduced salt dry noodles |
-
1975
- 1975-12-26 JP JP50155121A patent/JPS5925589B2/en not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS5279044A (en) | 1977-07-02 |
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