JP2006223291A - Medical corbicula buckwheat noodles - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a functional food effective for the prevention of adult diseases and the like. <P>SOLUTION: The buckwheat noodles are characterized by mixing and kneading a corbicula extract with buckwheat flour, wheat flour and the like and then making the noodles from the kneaded product by a conventional method. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to buckwheat containing a squeezed ingredient.

Shijimi contains abundant proteins, calcium, iron, vitamins, and the like that contain a lot of essential amino acids, and is said to protect liver function and is effective for anemia, hypertension, and the like. Although miso soup and other foods are prepared and used for food, there is no example of using them in soba. So far, noodles containing fish and shellfish (Patent Document 1) and noodles containing oyster nutrients (Patent Document 2) are known, but buckwheat containing a stubble component is not known.
Japanese Patent Laid-Open No. 62-259556 Japanese Patent No. 07-274875

  In recent years, many things related to health have been taken up, and many people have become interested in their physical condition. In particular, for food, there is a high degree of interest only in daily intake, and health through meals is desired. An object of the present invention is to provide a functional food that is good for preventing currently increasing adult diseases such as liver diseases such as fatty liver and hepatitis, and is effective for anemia and hypertension.

  As a result of various studies to achieve the above-mentioned object, the present inventor has found that the combination of the ingredients and buckwheat has an extremely excellent nutritional effect, and has completed the present invention. That is, the present invention is a medicinal shijimi soba containing a shiji component. In order to contain the buckwheat noodle component, the soup extract is mixed and kneaded with buckwheat flour, wheat flour, etc., and buckwheat is produced by a conventional method. Shijimi extract is a component of shijimi boiled juice, and it can be pulverized by concentrating the boiled juice and dried by drums, etc. It is commercially available. In the present invention, it is convenient to use a powdered extract.

  Soba contains minerals, vitamins, dietary fiber, protein, starch, rutin, choline, and other nutrients necessary for the body. It is effective for arteriosclerosis, stroke, high blood pressure, etc. and protects the liver. There is work to strengthen. In the present invention, a nutritional component that is familiar to this is added, both of which are compatible with each other, and the components complement each other and reinforce each other. Further, since the extract powder or the like is used instead of shijimi surimi or shijiri dry powder, noodle making becomes easy. Furthermore, the umami component of shijimi goes well with soba, so it has good taste compatibility and is excellent not only in nutrition but also in flavor.

  The present invention is a medicinal shijimi soba containing a stubborn component as described above. The raw material of buckwheat according to the present invention is mainly made by adding wheat flour to buckwheat flour, but buckwheat flour is used in an amount of 30% or more, preferably 50% or more based on the total amount of flour including other binders. Shijimi extract is used in an amount of 0.1 to 5%, usually about 0.5 to 1%, based on the whole powder. In the bleed extract powder to which the excipient is added, the amount may be increased appropriately. In this case, the extract content may be strengthened by changing the extract content of shijimi soup or the like to water or with water. As for shijimi, Yamatojiji is particularly preferable because of its good nutritional balance. It is preferable to add a small amount of yamato to a mixer and add it to the buckwheat, but this will increase the effect of rutin by virtue of vitamin C, which is one of the binders. As for the noodle making method, hand-making and other various methods are used in the same manner as ordinary buckwheat, but for simplicity, a method using a noodle making machine is preferable. Dry noodles can be obtained by drying the raw noodles obtained here. Drying can be naturally dried at a low temperature so as not to lose the flavor, and can be made with good handmade.

  EXAMPLES The present invention will be described below with reference to examples, but it goes without saying that the present invention is not limited to these examples.

  Add 2,400 g of buckwheat flour and 1,600 g of wheat flour to the extract powder corresponding to 30 g of the extract of the tan and mix well. Using an appropriate amount of water, noodles were made by a conventional method using a noodle making machine to obtain raw noodles according to the present invention.

  According to the present invention, it has become possible to obtain noodles that are excellent in health foods that retain the savory flavor as it is, have good taste, and are rich in nutrients.

Claims (2)

  Buckwheat characterized by containing an extract component of shijimi.   The buckwheat noodle according to claim 1, wherein the extract of shijimi is mixed and kneaded with buckwheat flour and wheat flour, and noodles are made by a conventional method.