JPH03151840A - Production of safflower-containing dough product - Google Patents

Abstract

PURPOSE:To obtain dough food capable of eating safflower in natural form readily eatable by kneading safflower into dough in producing dough containing grain flour as a main material. CONSTITUTION:When dough containing grain flour as a main raw material is produced, safflower is kneaded with dough. The dough used is obtained by properly adding water content of water, egg, milk, etc., to starch such as wheat flour used as main ingredient and kneading these ingredients and is blended with yeast, baking powder, oils and fats, common salt, sugar, etc., according to a kind of the aimed product. Safflower is added to the dough at an amount of preferably 0.05-5% (as dried weight) based on weight of the dough, 0.05-2% based on weight of skin of steamed meat dumpling or meat dumpling, 0.1-3% based on noodles such as UDON noodle or spaghetti and 0.05-2% based on coating of Chinese steamed bun. When amount of safflower added is too few, coloring of the product is weak and intake of safflower is also reduced. On the contrary, when amount of safflower added is too much, color of the product becomes too strong and it cause problems made it difficult to eat because of appearance of characteristics of safflower.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing dough products such as noodle sheets and bread dough containing safflower.

[Conventional technology]

Safflower has a blood revitalizing effect, and has been said to improve blood circulation by providing pain relief, improving menstrual irregularities, anemia, and menopausal symptoms, and is said to be effective for women's sensitivity to cold and women's diseases. Because it has a unique taste and is difficult to eat as it is, it is not widely used other than as a herbal medicine.

On the other hand, noodle sheets such as shumai and shark roe skin, bread dough, and the like are prepared by adding water and other auxiliary ingredients to wheat flour, kneading the dough, and rolling and molding the dough into a desired shape.

With the recent trend toward health, these doughs mixed with vegetables and the like have become popular. In addition, some products such as shumai and shark skin are made with transparent noodle strips that contain starch instead of wheat flour, so that the ingredients inside can be seen through. Dough products with higher palatability are required due to health consciousness and improved appearance.

[Problem to be solved by the invention]

The first objective of the present invention is to make safflower edible in a natural form that is easy to eat, and the second objective is to make it suitable for health-oriented people.
The objective is to obtain a dough product that has a good appearance and has no loss of taste and flavor compared to conventional products.

[Means to solve the problem]

As a result of extensive research into solving the above problems, the present inventors have found that by kneading safflower into dough such as noodle strips and bread dough, it is possible to naturally ingest safflower as a daily food without resistance. The present invention was completed based on the finding that a dough product with good appearance, taste, and flavor can be obtained.

The dough that is the object of the present invention is made by kneading starch such as wheat flour as the main raw material, adding moisture such as water, eggs, milk, etc. as appropriate, and depending on the type of the target product, yeast, Combine baking powder, table water, oil, salt, sugar, and other ingredients.

The dough is manufactured according to a conventional method by mixing raw materials and carrying out fermentation, aging, etc. as appropriate depending on the intended product.

Safflower is preferably washed with water, immersed in hot water, and kneaded into the above-mentioned dough in a moist state to improve the expression of the pigment and improve the dispersion and blending of the safflower into the dough. may be dispersed in the dough as is or together with water.

When kneading safflower into the dough, if you knead too strongly, the safflower may crumble and the appearance may be impaired.Especially when using a noodle machine, pando mixer, etc., adjust the amount of water added. It is desirable to do this so that the safflower retains its shape without breaking.

The amount of safflower added to the dough is preferably 0.05 to 5% by dry weight of safflower to the weight of the dough, specifically 0.05 to 2% for shumai/sameko skin, udon, spaghetti, etc. It is preferably about 0.1 to 3% for noodles, and about 0.05 to 2% for bun wrappers. If the amount of safflower added is too small, the color development will be low and the amount of safflower ingested will also be reduced. On the other hand, if the amount added is too large, the color will be too strong and the safflower flavor will develop, making it difficult to eat.

Dough kneaded with safflower is rolled, molded, etc. to make it into a product, but it can be used alone or in combination with regular dough that does not contain safflower, other vegetables, dough containing medicinal ingredients, etc. good.

As for safflower, if only the coloring effect is required for the appearance of dough or noodle strips, safflower extract (powdered product, extracted extract, etc.) may be used in an equivalent amount of dried safflower.

It should also be mentioned here that it can also be applied to noodle sheets, noodles, manju wrappers, etc. made using grain flour other than wheat flour as the main ingredient, such as buckwheat flour, joshin flour, floating flour, mung bean flour, and glutinous flour. Not even.

Example 1 Noodle band combination Strong powder salt water 50g 2.5 20 1,5 Safflower ingredients combination Minced pork Cabbage Onion Garlic powder Shiroga powder Salt Sugar SG Pepper Zif extract 70 50 80 1.0 1, 0 0.5 0.2 Sake 10 Soy sauce 20 Sesame oil 8 Preparation of noodle strips: According to the above formulation, safflower was washed with water, boiled water was added, and lightly drained was added to a mixture of strong flour, salt and water, and the mixture was further kneaded.

The resulting dough was divided into portions (7 g/piece), left to rest for 5 minutes, and then rolled to obtain shark skin.

Preparation of shark roe: The ingredients for the filling were mixed, left to rest in the refrigerator for 10 minutes, then divided into portions (14 g/piece), wrapped in the shark skin obtained above, molded, and frozen to obtain a product.

Sensory evaluation (two-point comparison method) was conducted by 20 taste panels using the obtained shark roe of the present invention and a control shark roe obtained using the same formulation and manufacturing method as above without adding safflower. The results are shown in Table 1.

* Significant difference at 5% risk rate * 1% 〃Umbrella *0.
1%〃 The obtained shark roe was significantly more preferred than shark roe that did not contain safflower in terms of appearance, aroma intensity, desirability, overall taste preference, and overall preference, and the taste, It was rated as satisfying both in flavor and flavor.

Example 2 Peel combination Strong flour Weak powder Sugar water Dry yeast Baking powder Safflower Mixing ingredients Ground pork Long onion Ginger White cabbage Dried shiitake mushrooms Bamboo shoots Sake Soy sauce 00g 00 5 0 0 0 1.5 25 Sesame oil 8 Sugar 7 M2C3 Double Plus J” 0.4 Salt 0.5 (manufactured by 9 Ajinomoto ■) Preparation of skin: Dissolve sugar in hot water, add dry yeast, maintain at 40℃ for 10 minutes, add strong flour and soft flour, and knead. and fermented at 38°C for 1 hour. Baking powder was added to the resulting dough and kneaded, then safflower washed with water and poured with boiling water was added and further kneaded. This safflower-containing dough was divided into portions (50 g/piece), allowed to rest for 10 minutes, and then rolled to obtain bun wrappers.

Preparation of manju: The filling ingredients were kneaded, left to cool in the refrigerator for 10 minutes, and then divided into portions (30 g/manju). The ingredients were wrapped in the skin obtained above, molded, and then steamed for 15 minutes to form a product.

The obtained manju was evaluated to be significantly more preferable in appearance than a manju not containing safflower, and to be satisfactory in both taste and flavor.

〔Effect of the invention〕

The dough product obtained by the method of the present invention has a desirable appearance in which safflower is dotted in the dough colored with safflower pigment, has less of the peculiar taste of safflower, and allows safflower to be ingested in an extremely easy-to-eat form.

Claims (1)

[Scope of Claims] 1. A method for producing a dough product, which comprises kneading safflower into the dough when producing the dough whose main ingredient is grain flour. 2. The manufacturing method according to claim 1, characterized in that 0.05 to 5% of safflower is kneaded based on the weight of the dough.