JPH02276546A - Pasta mixed with baccillus natto and turmeric - Google Patents

Abstract

PURPOSE:To prepare a pasta having smooth surface, good texture and desired color tone in a short boiling time without losing the good stiffness thereof by mixing the semolina of durum wheat and wheat flour with Baccillus.natto and turmeric and shaping the mixture. CONSTITUTION:The semolina of durum wheat and wheat flour are mixed with Baccillus.natto an turmeric in a suitable ratio and shaped into a pasta such as spaghetti, macaroni, noodle, ravioli or cannelloni.

Description

[Detailed Description of the Invention] (Industrial Application Field) The present invention relates to pasta made by mixing natto bacteria and turmeric in appropriate proportions with durum wheat semolina and wheat flour, which are raw materials for pasta. .

(Prior technology) Traditionally, pasta made from durum wheat semolina and wheat flour has been found to have some thickness, shape, coloring, and mixtures of eggs, salt, oil, etc.; Most of the ingredients were kneaded using only water.

(Problems to be Solved by the Invention) As described above, although conventional pasta has had apparent changes due to thickness, shape, and coloring, there has been almost no functional improvement due to mixtures of raw materials.

(Means for solving the problem) Therefore, the present invention solves this problem.

Bacillus natto and turmeric are mixed in appropriate proportions with durum wheat semolina and wheat flour, which are raw materials for pasta, to form dough. The formed dough is formed into a desired shape by a conventional method, and then fresh pasta, semi-dried pasta, and dried pasta mixed with natto bacteria and turmeric are obtained.

(Function) Due to the action of Bacillus natto, the above-mentioned pasta can shorten the dough making process of the stirrer and the boiling time during the purchaser's cooking. Become something good. Further, turmeric has sterilizing, deodorizing, and antiseptic functions, and can produce a desired color due to its yellow natural pigment.

(Example) (1) When using Bacillus natto (undiluted solution), dilute the undiluted solution with 500 to 2000 times hot water (38 to 40°C), and if desired, add eggs and stir. This solution is kept in a heat retention (fermentation) room at about 38° C. for about 20 hours.

The fermented Bacillus natto solution is poured into the raw material durum wheat semolina and wheat flour, or durum wheat semolina and flour mixed with turmeric powder, and stirred with a stirrer for about 20 minutes.
Stir for a minute to form a dough.

The formed dough is formed into a desired shape by a conventional method, and then fresh pasta, semi-dried pasta, and dried pasta mixed with natto bacteria and turmeric are obtained.

(1) When using Bacillus natto (undiluted solution), dilute the undiluted solution with 500 to 2000 times of water, stir, and immediately add to the raw material durum wheat semolina and flour, or durum wheat semolina and flour mixed with turmeric powder appropriately. Inject and stir with a stirrer for about 30 minutes to form a dough.

Next, the fresh pasta that has been conventionally formed into the desired shape and the semi-dried pasta are stored in containers or bags for sale.

The obtained pasta is kept in a heat preservation (fermentation) room at about 38° C. for about 20 hours, and then fresh pasta and semi-dried pasta mixed with Bacillus natto and turmeric are obtained.

(2) When using natto solution, put the natto in 100 to 500 times hot water (38 to 40℃).
If desired, eggs etc. may also be added and stirred. This solution is kept in a heat retention (fermentation) room at about 38° C. for about 20 hours.

After removing the natto from the fermented Bacillus natto solution, it is poured into the raw materials, durum wheat semolina and flour, or durum wheat semolina and flour mixed with turmeric powder, and stirred for about 20 minutes using a stirrer. Make the dough.

The formed dough is molded into a desired shape in a conventional manner, and then fresh pasta, semi-dried pasta, and dried pasta mixed with natto bacteria and turmeric are obtained.

As for the above-mentioned eggs, one egg was added per 100 to 300 g of the solution, and the amount of turmeric powder added varied depending on the desired color, so it was mixed as appropriate.

Moreover, these ratios do not necessarily have to be these numerical values, but may be around these values.

(Effects of the invention) The above-mentioned pasta containing Bacillus natto and turmeric can shorten the stirring process and the boiling time during cooking by the purchaser, and have a smooth surface without losing the strength of the pasta, due to the action of Bacillus natto. It will have a nice texture. Further, turmeric has sterilizing, deodorizing, and antiseptic effects, and the yellow natural pigment can form a desired color shape depending on the amount mixed.

In addition, the functional effects of these ingredients include the prevention of cancer, the prevention and treatment of blood clots, the promotion of liver detoxification, and the regulation of kidney function. , lysis of cancer cells, and excretion of radioactive substances such as strontium-90 and cobalt-60 from the body.

Turmeric also helps prevent cancer, promotes secretion of gastric juice and bile,
Since it also has a detoxifying effect on the liver, this pasta made with Bacillus natto and turmeric is a staple among functional foods.

Claims (1)

[Scope of Claims] 1. Pasta such as spaghetti, macaroni, noodles, ravioli, cannelloni, etc. (hereinafter referred to as this general term) made by mixing durum wheat semolina and wheat flour with Bacillus natto in an appropriate ratio. 2. Pasta made by mixing durum wheat semolina and wheat flour with turmeric in an appropriate ratio. 3. Pasta made by mixing durum wheat semolina and wheat flour with Bacillus natto and turmeric in appropriate proportions.