Good-texture healthy boiled noodle

A healthy, cooking technology, applied in the processing of dough, pre-baked dough, medical preparations containing active ingredients, etc., to achieve the effect of easy digestion and inhibition of viscosity rise

Active Publication Date: 2020-07-24
岛田屋公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0029] In order to solve the above-mentioned problems, the inventors of the present application aim at providing the health function utilizing calcium alginate, blending water-insoluble calcium alginate into the raw materials for making noodles, and imparting the health function of calcium alginate without impairing cooking. In the case of the original texture of the noodles, there is an effective health function of calcium alginate, and a method of cooking healthy noodles with a high texture and excellent texture. In the production method of boiled noodles, the kneading process of adding kneading water to the raw materials to knead the dough, the noodle making process of forming the dough into noodles, and the cooking process of boiling the noodles, The fine-grained algae of finely pulverized calcium alginate powder of 270 meshes is blended into the powder raw material for noodle production at a specific ratio of 4 to 8 parts by mass with respect to 100 parts by mass of the powder raw material for noodle production. Calcium alginate powder, and kneading water is added to the powder raw material for making noodles to knead to make dough, and then noodle making and cooking are carried out. By adopting such a method, it is possible to manufacture and effectively impart calcium alginate to the opposite side. The health function of the noodles and boiled noodles that maintain the high texture of the noodles without reducing the original texture of the noodles, thus completing the present invention

Method used

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  • Good-texture healthy boiled noodle

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0075] The effect of suppressing the increase in blood sugar level after eating was confirmed for udon noodles added with 5 parts by weight (with respect to the powder raw material) and 8 parts by weight (with respect to the powder raw material) of Ca alginate over 270 mesh.

[0076] 〔Preparation of udon noodle samples〕

[0077] After uniformly mixing the powder materials described in [Table 1], respectively add the kneading water described in [Table 1], knead for 10 to 16 minutes under the condition of a reduced pressure of 80 kPa, and obtain the temperature Loose kneaded dough at 28-34°C. The kneaded dough is made into a rough noodle belt with a thickness of 10mm by using a noodle forming roll, and compounded with the same thickness, and then rested at 25°C for 60 minutes under non-drying conditions, and rolled by a 3-stage flat roll Thickness 3.6mm, and finely cut into noodles using cutting teeth with a groove width of 3.5mm.

[0078] The obtained noodles were boiled in 9...

Embodiment 2

[0099] In Example 2, comparison was made with the case of simultaneously orally ingesting a suspension of alginic acid Ca. The case of eating the control boiled udon noodles of Example 1 was used as a control, and the case of eating the same in the implementation area 1 was referred to as the implementation area S1. It should be noted that calcium alginate equivalent to 2.8 g of over 270 mesh was kneaded into 180 g of the udon noodle sample of the embodiment area 1 . The comparison area 1 is set as the following situation: the 2.8 g of calcium alginate over 270 mesh is suspended in 100 ml of water and ingested, and then the boiled udon noodles of the comparison of Example 1 are eaten; the comparison area 2 is set as the following situation: After eating the boiled udon noodles of the control of Example 1, the 270-mesh calcium alginate suspension was similarly ingested.

[0100] 〔How to measure blood sugar level〕

[0101] The measurement of the blood sugar level was performed...

Embodiment 3

[0118] The effect of suppressing the increase in blood sugar level after eating was compared between boiled udon noodles to which sodium alginate was added instead of calcium alginate and boiled udon noodles to which alginate Ca gel-forming treatment was further performed.

[0119] [Sample preparation method]

[0120] In the control plot of Example 3 and the implementation plot 3, it prepared similarly to Example 1 except having set it as the wheat flour mainly containing "Kitahobo". For the comparative area 3 in which Na alginate was added and the comparative area 4 in which Ca alginate gel was formed, the powder raw materials described in [Table 10] were uniformly mixed and kneading water was added, and the process of Example 1 was carried out. In the noodle making process, the noodles were cooked for the cooking time described in [Table 10]. It should be noted that, for comparison zone 4, the etherified tapioca starch with a gelatinized viscosity higher than that of acetyl...

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Abstract

The present invention addresses the problem of providing a good-texture healthy boiled noodle and a good-texture healthy raw noodle in which the health effect of calcium alginate is given to the noodle, the original noodle texture is not lost, the effective health effect of calcium alginate and excellent texture are provided. In order to solve the problem, a method for manufacturing boiled noodlesor raw noodles, employs noodle manufacturing steps of the noodle manufacturing method, including: (A) a kneading step for adding kneading water to a noodles-manufacturing raw material powder obtainedby mixing a raw material containing wheat flour, so as to knead dough; and (B) a noodle manufacturing step for shaping the dough into noodle strings, wherein 270-mesh-pass finely ground calcium alginate powder is blended into the noodles-manufacturing powder in a proportion of 4-8 parts by mass with respect to 100 parts by mass of the noodles-manufacturing raw material powder. As a result, a healthy boiled noodle or a healthy raw noodle, in which the health function of calcium alginate and the high texture of the noodle are maintained, is manufactured. The present invention provides a good-texture healthy boiled noodle or a good-texture healthy raw noodle in which a health effect such as the effect of suppressing blood glucose level rise after eating is effectively maintained, and, in manufacturing of a noodle, the original noodle texture is maintained without causing a decrease of texture or a decrease of viscoelasticity and the like of a noodle structure that occurs when calcium alginate is added.

Description

technical field [0001] The present invention relates to providing healthy boiled noodles with a high texture and excellent texture without impairing the original texture of the boiled noodles while imparting the health function of calcium alginate to the noodles. Furthermore, the present invention relates to providing healthy raw noodles for cooking with a high texture and excellent texture without impairing the texture of the original noodles while imparting the health function of calcium alginate to the noodles. This application claims priority based on Japanese Patent Application No. 2017-253530 for which it applied on December 28, 2017, and uses the content for this application. Background technique [0002] Originally, the first priority of food is to taste the taste, texture, and aroma of its food, and thereby supplement the ingredients needed by the body. However, in recent years, due to the improvement of health intentions, the intention of pursuing health functions ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/109A61P3/02A61K31/734
CPCA61K31/734A61P3/02A61P3/10A61K33/06A23L33/10A23L7/113A23L5/13A23L33/40A21D2/183A21D8/02A23V2002/00A61K9/0056
Inventor 西堀史也白神和代小池麻里子友兼美穗关棱浩荻原琢男江崎慎人
Owner 岛田屋公司
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