JP2002354999A - Method for producing buckwheat noodle - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a buckwheat noodle having very chewy texture even if the content of buckwheat flour is large, and hardly causing reduction of the texture even if the thickness of the noodle is thinned, by adding a vegetable fiber. SOLUTION: A Synurus palmato-pinnatifidus fiber is produced by drying the Synurus palmato-pinnatifidus, and rolling the dried Synurus palmato- pinnatifidus as a first step. The resultant Synurus palmato-pinnatifidus fiber is boiled to remove lye, and the water content is squeezed to provide a lye- removed Synurus palmato-pinnatifidus fiber as a second step. A raw material powder for the buckwheat noodle obtained by mixing 0-80% flour with the buckwheat flour is prepared as the third step. The lye-removed Synurus palmato- pinnatifidus fiber obtained at the second step in an amount of 0.1-2% by weight is mixed with the raw material powder for the buckwheat noodle obtained at the third step, and the resultant mixture is formed into the noodle by a conventional method in the method for producing the buckwheat noodle.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing buckwheat noodles.
The present invention relates to a method for producing buckwheat noodles for producing strong buckwheat noodles.

[0002]

2. Description of the Related Art Recently, buckwheat noodles with a high buckwheat flour content, which emphasize the flavor of buckwheat, have been preferred. On the other hand,
Soba noodles with thin noodles tend to be preferred.

[0003] However, when the content of buckwheat flour is increased, the connection strength of the buckwheat flour is reduced, and the texture tends to decrease as if it were dry. There is a problem that it cannot be increased. In addition, when thin noodles are produced from raw materials having a high buckwheat flour content by a conventional method, the noodle strings are easily cut, and the chewy texture when chewed is extremely reduced, and the texture is further reduced. are doing.

[0004]

SUMMARY OF THE INVENTION Accordingly, the present invention has been made in view of the above-mentioned problems, and it is obvious that the addition of vegetable fiber makes the noodle strings thin even if the buckwheat flour content is high. It is an object of the present invention to provide a method for producing buckwheat noodles that does not reduce the texture.

[0005]

In order to achieve the above object, the present invention comprises, as a first step, drying a mountain crater, rubbing the dried crater to produce a mountain crater fiber, and, as a second step, Boil the above crater fiber, remove the lye, squeeze out the water, manufacture the lye-free crater fiber, and prepare the buckwheat raw material flour mixed with buckwheat flour with a weight ratio of 0 to 80% as the third step Then, as a fourth step, the buckwheat crater fiber obtained in the second step was added to the buckwheat raw material powder obtained in the third step in a weight ratio of 0.1.
２2%, and technical measures characterized by making noodles in a conventional manner.

[0006] Therefore, the method for producing buckwheat noodles of the present invention exhibits the effect of producing a food containing plant fibers by using mountain crater fibers. In addition, the mountain crater fiber functions as a buckwheat noodle material and exhibits an effect of dramatically increasing the mechanical strength of the noodle strings.

[0007] Next, the invention of claim 2 is to dry the forest crater as a first step, and to rub the dried crater to produce a forest crater fiber, and to boil the forest crater fiber as a second step. ,
Drain the lye, squeeze out the water, produce the lye-free crater fiber, and prepare the buckwheat raw material flour mixed with the buckwheat flour with a weight ratio of 0 to 80% as the third step, and as the fourth step, A small amount of the buckwheat raw material powder obtained in the third step and an appropriate amount of water are added to the lye-removed mountain crater fiber obtained in the two steps, and the mixture is kneaded. Specifically, a technical measure is adopted in which the weight of the mountain crater fiber is made to be 0.1 to 2% by weight with respect to the raw buckwheat flour, and noodles are made by a conventional method.

[0008] Therefore, in addition to the function of claim 1, the present invention further comprises the step of combining the lye-removed mountain crater fiber obtained in the second step, the small amount of buckwheat raw material powder obtained in the third step, and an appropriate amount of water. In addition, the buckwheat raw material powder and water were sequentially added to the kneaded mixture, and finally, the weight ratio of the leached mountain crater fiber was 0.1 to 2% with respect to the buckwheat raw material powder. Therefore, it has an effect of uniformly dispersing the lye-free mountain crater fiber into the buckwheat raw material powder.

Next, in a third aspect of the present invention, as a first step, the forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled. ,
Drain the lye, squeeze out the water, produce the lye-free crater fiber, and prepare the buckwheat raw material flour mixed with the buckwheat flour with a weight ratio of 0 to 80% as the third step, and as the fourth step, The buckwheat raw material powder obtained in the third step is mixed with the lye-removed mountain crater fiber obtained in the second step in a weight ratio of 0.1 to 2% to produce a noodle string in a usual manner. The technical means is characterized in that the wire is dried to a water content of 14% or less.

[0010] Therefore, the present invention has the effect of obtaining tough, hard-to-break buckwheat dry noodles even if it is made into dry noodles, in addition to the effect of claim 1, since the tough mountain crater fiber is mixed in as a jumpsuit material. To present.

[0011]

Next, embodiments of the present invention will be described in detail. First, in the present invention, as a first step, a forest crater fiber is manufactured by drying a forest crater and rubbing the dried crater. The mountain crater used in the present invention may be either a mountain crater or a male crater, and its leaves are mainly used. The mountain crater is used as a crater, and has been used for cooking as a wild vegetable for a long time, and has a strong lye. However, if the lye is removed, it has been widely used for food. In the present invention, first, this crater is sufficiently dried, and the dried crater is rubbed to obtain a crater fiber in which fine fibers are intertwined.

Next, as a second step, the above-mentioned mountain crater fiber is boiled, lye is removed, and water is squeezed to produce lye-free mountain crater fiber. The mountain crater fiber obtained in the first step has a large amount of lye and has bitterness. Even if a small amount of this is mixed with buckwheat, the taste may be impaired. Therefore, the forest crater fiber is boiled once, exposed to clear water, etc., and the lye is removed. The squeezed lye-free crater fiber may be dried, but may be squeezed by hand.

Next, as a third step, buckwheat raw material flour prepared by mixing wheat flour with a weight ratio of 0 to 80% in buckwheat flour is prepared. Buckwheat flour is usually composed of a mixture of flour and buckwheat at a predetermined ratio as a main raw material, and the mixing ratio of flour 7 to 8 has been generally considered to be buckwheat 2-3. Recently, there is a strong tendency to increase the content of buckwheat flour. Wheat flour 2 has received great support for buckwheat 8, and buckwheat noodles in which flour is not mixed are also manufactured.

[0014] Conventionally, to the above-mentioned raw material powder, a nut material such as yam or chicken egg is added, and the mixture is kneaded with water to form a noodle string having a predetermined thickness. The buckwheat raw material powder obtained in the third step is mixed with the lye-removed mountain crater fiber obtained in the second step in a ratio of 0.1 to 2% by weight to produce noodles in a conventional manner.

[0015] Noodle making in a conventional manner includes addition of salt, addition of an appropriate amount of water, kneading, stretching, cutting, and the like. there were. In the present invention, the addition of the above-mentioned lumber material is unnecessary, but the addition of yam, chicken eggs and the like is not refused.

Therefore, according to the method of the present invention, it is possible to provide a method for producing buckwheat noodles, which can produce buckwheat noodles having a strong texture and excellent texture even when the content of buckwheat flour is increased. In addition, the mountain crater fiber used in the present invention, when mixed into buckwheat noodles, not only strengthens the stiffness, but also improves the strength as an aggregate connecting the raw material proteins, and even if the noodle strings are made thinner, the texture is improved. The present invention can provide a method for producing buckwheat noodles that can produce buckwheat noodles without impairing the quality. In addition, since the mountain crater fiber is almost odorless, it does not inhibit the flavor of the buckwheat flour, improves the texture, and enhances the flavor of the buckwheat flour (by increasing the content). Can be provided.

Next, in a second aspect of the present invention, as a first step, the forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled. ,
Draining the lye, squeezing the water, producing the lye-free crater fiber, and preparing the buckwheat raw material powder in which the buckwheat flour is mixed with 0 to 80% by weight of the flour as the third step is the same as claim 1. It is.

In the present invention, as a fourth step, a small amount of the buckwheat raw material powder obtained in the third step and an appropriate amount of water are added to the mountain crater fiber obtained in the second step, and the resulting mixture is kneaded. The buckwheat raw material and water are sequentially added to the buckwheat noodles so that the weight ratio of the mountain crater fiber is 0.1 to 2% with respect to the buckwheat raw material powder, and the noodles are made in a conventional manner. And In other words, when the lye-free mountain crater fiber is to be mixed into the buckwheat raw material powder, when the lye-free mountain crater fiber is dry, since the fine fibers are entangled, it is difficult to be uniformly dispersed in the buckwheat raw material powder. . Further, when the lye-removed mountain crater fiber was wet, it was not evenly dispersed in the buckwheat raw material powder.

If the raw material powder is not agitated gently and slowly, the starch is denatured due to heat generation or the like, and the flavor of the buckwheat is reduced. Also, even if it is stirred for a long time, the flavor of buckwheat is reduced by air contact, and it has been found that the crater fiber and the buckwheat raw material powder must be efficiently stirred in a short time. The most efficient way to do this is to add a small amount of buckwheat raw material powder and an appropriate amount of water to the crater fiber and knead them, and then add and mix the buckwheat raw material powder and water sequentially. The crater fiber can be uniformly mixed with the raw material powder of buckwheat, and the flavor of buckwheat can be retained.

Next, in a third aspect of the present invention, as a first step, the forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled. ,
Drain the lye, squeeze out the water, produce the lye-free crater fiber, and prepare the buckwheat raw material flour mixed with the buckwheat flour with a weight ratio of 0 to 80% as the third step, and as the fourth step, The buckwheat raw material powder obtained in the third step is mixed with the lye-removed mountain crater fiber obtained in the second step in a weight ratio of 0.1 to 2% to produce a noodle string in a usual manner. The wire is dried to have a water content of 14% or less, and the first to fourth steps are the same as in claim 1.

That is, the present invention relates to the first aspect of the present invention,
The fifth step is added, that is, the noodle strings obtained in claim 1 are finished into dry noodles.
It is said that dried noodles are subjected to a drying step, so that the flavor of the buckwheat is lost in this drying step, and the flavor tends to be inferior. However, the reduction of the buckwheat flavor in this drying step varies greatly depending on the drying speed, drying temperature, drying time, etc., and if mountain crater fiber is mixed in, the mechanical strength of the noodle strings increases, so that it can be reduced at low or high temperatures. Rapid drying such as dehumidification became possible, and reduction of the buckwheat flavor could be effectively suppressed.

Dry noodles have the advantage that they have a low water content and therefore are not easily degraded over time, and their stiffness is not weakened and their flavor and taste are hardly reduced even after a long period of production, compared to raw noodles. Noodle strings have a disadvantage that they are easily broken. However, when the mountain crater fiber is mixed, the mechanical strength is improved as described above, so that the commercial value does not decrease even with thin noodles.

[0023]

As described above, the present invention can provide a method for producing buckwheat noodles, which can obtain noodles having a strong texture due to the inclusion of mountain crater fiber. Also,
The mountain crater fiber is not harmful because it is an edible plant fiber, and can provide a method for producing buckwheat noodles that can obtain buckwheat noodles that can be ingested with plant fiber which has recently attracted attention.

Claims (3)

[Claims] As a first step, a forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled, lye-removed, and water is removed. Squeezing, producing leeched crater fiber, as a third step, preparing buckwheat flour mixed with 0 to 80% by weight of flour in buckwheat flour, and as a fourth step, buckwheat raw material obtained in the third step A method for producing buckwheat noodles, comprising mixing the lye-removed mountain crater fiber obtained in the second step with flour in a ratio of 0.1 to 2% by weight to flour and making noodles in a conventional manner. 2. As a first step, the forest crater is dried, and the dried material is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled, lye-removed, and water is removed. Squeezing and producing lye-free crater fiber; as a third step, raw buckwheat flour mixed with buckwheat flour having a weight ratio of 0 to 80% is prepared; as a fourth step, the lye extraction obtained in the second step To the mountain crater fiber, a small amount of the buckwheat raw material powder obtained in the third step and an appropriate amount of water are added and kneaded, and the kneaded material is added with the buckwheat raw material and water sequentially. A method for producing buckwheat noodles, wherein the weight ratio is 0.1 to 2% with respect to the buckwheat raw material powder and noodles are made in a conventional manner. 3. As a first step, the forest crater is dried, and the dried product is rubbed to produce a forest crater fiber. As a second step, the forest crater fiber is boiled, lye-removed, and water is removed. Squeezing, producing leeched crater fiber, as a third step, preparing buckwheat flour mixed with 0 to 80% by weight of flour in buckwheat flour, and as a fourth step, buckwheat raw material obtained in the third step The flour is mixed with the lye-removed mountain crater fiber obtained in the second step in a weight ratio of 0.1 to 2% to produce noodle strings in a conventional manner. As a fifth step, the noodle strings are dried and mixed. 14% water
A method for producing buckwheat noodles, characterized by being dried below.