JP2006223285A - Buckwheat flour hot water drink and method for processing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve a problem wherein buckwheat flour hot water having a widely known high nutritive value could easily not have been drunk, because the buckwheat flour hot water can be drunk only by being supplied at buckwheat noodle restaurants, by boiling buckwheat noodles in water by a drinker himself, or by buying buckwheat flour and then producing the buckwheat flour hot water from the buckwheat flour with many labors for a long time, and further because the buckwheat flour is easily dispersed in cold water, but forms lumps, when mixed with hot water poured thereon or overheated, gives an inferior flavor, when insufficiently heated, and may inexpensively largely be required to leave the excessive buckwheat four. <P>SOLUTION: Many researches have been repeated. Consequently, buckwheat flour dispersed in water is mixed with a coagulant solution and heated to prepare a jelly-like buckwheat hot water. The jelly-like buckwheat hot water can be recovered and drunk only by pouring hot water on the jelly-like buckwheat hot water. By another means, the jelly-like buckwheat hot water is lyophilized to give the lyophilized food capable of being easily carried and stored for a long period. In another embodiment, the recovered buckwheat hot water drink is packed in a sealed container so that the drink can quickly be drunk, and then provided. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a soba-beverage beverage and a processing method thereof.

In order to drink soba hot water with the conventional technology, the soba hot water is manufactured according to the manufacturing method handed down from ancient times, that is, the steps shown in FIGS. Soba-yu, which is boiled soup, must be provided (see Non-Patent Document 1, for example). According to FIG. 2, the buckwheat flour is kneaded while adding water, and hot water is added so as not to become lumps. According to FIG. 3, knead while adding water to buckwheat flour, and further heated to produce so as not to become lumpy. According to FIG. 4, the soup is boiled as it is after boiled buckwheat, or the soba flour dissolved in water is added to the soup.
No search results Kazuo Fujimura, “Soba-ya no Shikiritari”, Japan Broadcast Publishing Association, December 2001, p.129

  However, according to the above technology, soba-yu, which is suitable for health and has a very high nutritional evaluation, cannot be easily consumed unless it is offered at a soba shop or boiled soba. There wasn't. When making and drinking soba hot water as a single ingredient, the raw material of buckwheat flour, which is a raw material, increases its stickiness by pouring hot water and heats it, and it is prone to lumps, making it extremely difficult to handle. Due to the nature of such buckwheat flour, it was difficult to easily produce soba-yu with a good flavor and mouthfeel, depending on the hot water pouring and heating conditions. In order to eliminate the powderiness and enhance the flavor, hot water must be added little by little to the soba flour once dissolved in water, or it should be heated moderately while adding water and kneading. This was a manufacturing method.

  Therefore, the present invention does not need to boil the buckwheat noodles, does not require time and effort to knead or heat the buckwheat flour, and can be easily drunk by pouring hot water, and its processing method It is an issue to provide.

  In order to solve the above-mentioned problems, the first invention is a soba-beverage drink characterized by being able to be reduced by simply pouring hot water during drinking and a processing method thereof. As a means for this, a coagulant prepared by boiling one or more kinds of agar, kuzu, gelatin, starch, bran powder, wheat flour and the like as a coagulant is mixed into buckwheat kneaded with water. A mixture of buckwheat flour, water, and coagulation liquid is heated and sterilized while stirring, and the sealed one is appropriately solidified into a jelly form to obtain a soba-yu jelly.

The so-called soba-yu jelly is an expedient name for facilitating the understanding of the properties of the present invention. Even when a coagulant other than gelatin is used, it is used for soba-yu that has been solidified appropriately by the coagulant. Also, the so-called soba-yu jelly is used for pastes made from kneading or kneading soba-yu jelly.
By the above means, the first invention is a soba-beverage drink and its processing method characterized in that it can be easily reduced simply by pouring hot water into a soba-yu jelly.

  Further, the second invention is a freeze-dried soba-beverage drink characterized in that the soba-yu jelly produced by the means described in the first invention is freeze-dried into granules, fine granules, or blocks, and the storage period is extended. It is.

  According to the first invention, in order to drink soba-yu as in the past, it is not necessary to boil and eat soba or to prepare buckwheat flour and knead it with water or hot water. It can be easily reduced just by pouring hot water, and you can easily drink full-fledged soba-yu. In addition, by mixing the coagulating liquid in the manufacturing process, the buckwheat flour is prevented from becoming large and small lumps or dango-like lumps, and the mouthfeel is also improved. Moreover, the flavor of buckwheat increases by heating. These make it possible to drink soba hot water with high nutritional value and to carry it.

  Further, according to the second invention, the storage period becomes even longer.

  One embodiment of the present invention is shown in FIG. According to FIG. 1, buckwheat flour is kneaded little by little with water. This is mixed with a coagulant solution prepared by boiling a coagulant, and further heated and sterilized with stirring in order to enhance the flavor and taste. Seal and wrap and solidify appropriately to make soba jelly. When drinking, pour hot water to reduce it and drink it as a soba-yu drink.

As a result of repeated research, buckwheat flavor is improved, and as an example of a blending ratio that does not impair the characteristics of the present invention, 10 parts by weight of buckwheat flour and 20 parts by weight of hot water for dissolving a coagulant (gelatin) per 100 parts by weight of water 2 parts by weight of a coagulant (gelatin) is preferred.
"Example 1"
Add 250cc of water to 25g of buckwheat and add knead. Add 5 g of coagulant (gelatin) with appropriate water, dissolve in 50 cc of hot water to make a coagulation solution. Heat with stirring until boiling. Put in a container while hot and solidify. As an example of the sales form, the unit of capacity is reduced to a small capacity size of 100 cc to 200 cc of teacups that can be used up (reduced by hot water).
"Effect of the embodiment"

According to this embodiment, the buckwheat flour itself is processed into a soba-yu jelly through a certain process, so that the flavor and taste is improved, and it is easy to dissolve in hot water. You can drink very nutritious soba hot water without time and effort.
"Other embodiments"

In other embodiments, various blending ratios such as increasing / decreasing buckwheat flour are applied in consideration of the environment and conditions for consumption such as season and climate. The unit of individual packaging may be in the form of bottling, bagging, or boxing with a large capacity.
In other embodiments, the soba jelly may be solidified and then kneaded or kneaded to be processed into a paste.
In other embodiments, the soba-yu jelly is freeze-dried and processed into granules, fine granules, blocks, etc. to obtain a freeze-dried soba-beverage drink, which is also reduced with hot water for drinking.
In other embodiments, it is combined with various beans, cereals, vegetables, fruits, and other materials and foods to make it easy to ingest other nutritious foods that are difficult to ingest at the same time as the soba-beverage drink. Alternatively, buckwheat soup powder may be added by adding sweetness.
In other embodiments, in order to make it easy to drink soba hot water even in situations where hot water is difficult to obtain, a soba hot beverage that is obtained by reducing soba hot jelly or freeze-dried soba hot water can be filled in a sealed container and immediately drinkable. Drinking water may be used.
A form using the present invention may be used for purposes other than drinking by applying them. That is, the present invention includes use as a food material.

  Any soba-beverage beverage of any embodiment can be attached to a delivery lunch or chilled soba lunch box, and the sales form is also included in the present invention.

It is process drawing which shows one Embodiment of this invention. It is process drawing which shows one of the prior arts. It is process drawing which shows one of the prior arts. It is process drawing which shows one of the prior arts.

Claims (5)

A jelly-like or paste-like soba-beverage drink, which is made by using buckwheat flour, a coagulant, and water to solidify appropriately, pouring hot water, reducing it, and drinking it. The buckwheat flour is kneaded with water, mixed with a coagulant solution in which the coagulant is boiled to make it easier to reduce it to hot water, and the heated product is coagulated appropriately to be processed into a jelly or paste form. The method for processing a soba-beverage beverage according to claim 1, characterized in that it can be reduced by pouring. A freeze-dried soba-beverage beverage, wherein the soba-beverage beverage according to claim 1 is freeze-dried, processed into granules, fine granules, blocks, etc., poured into hot water, reduced and drunk. The soba-beverage drink which reduced the soba-beverage drink of Claim 1 or the freeze-dry soba-beverage drink of Claim 3 so that it could be drunk as it was, and was filled in the sealed container. Claims 1, 3 and 4 are soba-beverages that are further enhanced in palatability and nutritional value by combining various bean, cereal, vegetable, fruit and other materials / foods.

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