JP2008048719A - Method for producing buckwheat noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide buckwheat noodles as health food, having taste, aroma, flavor, palate feeling and feeling in the throat each more than buckwheat noodles having only buckwheat flour as the raw material. <P>SOLUTION: The buckwheat noodles are obtained by using as thickening of buckwheat flour, mucin, galactan, mannan, pectin, Arabian gum, Cyamoposis Gum, carageenan, carboxymethyl-cellulose, xanthan gum or the like. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention is a technical field related to a method for producing buckwheat noodles.

  As a conventional technique, soba noodles are very popular as soba noodles, but it is difficult to beat the soba noodles well and to preserve the soba noodles.

  There is a method to beat ten percent soba using hot water. However, hot water lasts longer with hot water. The protein contained in the buckwheat flour is solidified by heat for a long time with high temperature. The buckwheat noodles are beaten using the coagulation of the protein contained in the oat flour, but the taste, aroma and flavor of the buckwheat noodles are lost due to the coagulation of the protein. Odor smell is generated by protein coagulation. Therefore, it is difficult to beat the buckwheat noodles well by suppressing the smell of protein coagulation.

  Eighteen buckwheat noodles, made from buckwheat flour and tie flour, are the mainstream of hand-made soba. However, around the time of Tenpo, the value of 28 soba noodles was 16 sentences, so it was considered to be cheap and low-grade soba. Nihachi soba has a very strong taste of the binder flour, and the original taste and aroma of the buckwheat are impaired.

  There are soba noodles that use yam, cloth seaweed, persimmon, egg white, etc. as the tether. However, like wheat flour, the taste, fragrance and flavor of the ingredients used for bridging did not match the original taste, fragrance and flavor of buckwheat, and it was considered as low-grade buckwheat like 288 soba. For example, when using yam for bridging, the soba noodles have a taste, aroma and flavor that are close to the taste, aroma and flavor of yam, and are no longer the original taste, aroma and flavor of buckwheat.

  In addition, when using yam, cloth seaweed, rice bran, egg white, etc. for the bridging, the touch and the throat are worse compared to the ten percent soba and the twenty-eight soba. Preservability also deteriorates.

  Noodles containing seaweed extract or powder or finely sliced (see, for example, Patent Document 1). Wheat flour or buckwheat flour was mixed with a fine particle size seaweed powder and a coarse particle size seaweed powder to produce noodles (for example, see Patent Document 2). These also have a strong seaweed taste, fragrance and flavor, which are not the original taste, scent and flavor of buckwheat.

  Japanese Utility Model Publication No. 1-77387   JP 2001-238623 A

  Produces a taste, aroma, flavor and texture close to 100% buckwheat.

  Or create a taste, aroma, flavor and texture that is more than 10% buckwheat.

  Minimize deterioration of buckwheat noodles due to storage at room temperature, low temperature and frozen.

  Make soba noodles for health food. Many people are allergic to bridging flour.

  Mucin stickiness (adhesive strength) is used to connect buckwheat flour.

  The proteolytic enzyme possessed by mucin is weak against heat, but it is less likely to be damaged by raising the soba noodles for 15 to 45 seconds.

  Mucin is abundant in okra, moroheiya, yam, taro, yam, tsukunamemo, nameko, ashitaba, lotus root, tsurumurasaki and natto.

  Mucin is a combination of protein and galactan or mannan. Mucin aqueous solution is smooth and highly viscous, and has a strong stickiness (adhesive strength).

  Extract mucus from one or several mucin-containing foods such as okra, moroheiya, yam, taro, yam, tsukuneimo, sea cucumber, ashitaba, lotus root, tsurmurasaki and natto. The mucus is mostly composed of mucin and also contains a small amount of galactan and a small amount of mannan. A mixed aqueous solution containing mucin, a small amount of galactan, and a small amount of mannan is extracted.

  Also, the stickiness of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose and xanthan gum, which is compatible with mucin, is used to connect oat flour.

  Pectin is a complex polysaccharide contained in the cell wall of plants.

  Pectin is a water-soluble dietary fiber that is found in vegetables and fruits. A lot of pectin is contained in apples, figs, strawberries, citrus fruits and the like. In particular, it is abundant in skin and seeds.

  One or several of these pectin-containing foods are boiled to extract an aqueous pectin solution.

  Also, a pectin aqueous solution can be obtained by treating these pectin-containing foods with a dilute acid.

  Commercial pectin can also be dissolved in water to obtain an aqueous pectin solution.

  Gum arabic is a vegetable gum and water-soluble dietary fiber.

  Gum arabic is a natural resin collected from acacia genus gum or related plants of the same genus. The bark of acacia arabicum or its related plants is damaged and the secretions from the wound are dried.

  Gum arabic is tasteless and odorless, colorless or pale yellow, and the aqueous solution has low viscosity and strong emulsification stability, colloidal properties and film properties.

  Gum arabic is dissolved in water to obtain an aqueous gum arabic solution.

  Guar gum is a vegetable gum and water-soluble dietary fiber.

  Guar gum is made by grinding and refining the seed endosperm of legume guar beans.

  Guar gum is dissolved in water to obtain an aqueous guar gum solution.

  Carrageenan is a polysaccharide obtained by extraction mainly from the seaweeds of the family Scarabidae, Ibarabeniaceae, Milinaceae, and Sugioriaceae of the red alga.

  Carrageenan is produced by extracting red algae seaweed with water or alkaline water.

  The commercially available carrageenan is a mixture of kappa type, iota type, and lambda type, and is composed of anhydrogalactose and a sulfate ester of galactose.

  Carrageenan is a water-soluble dietary fiber.

  Carrageenan is dissolved in water to obtain an aqueous carrageenan solution.

  Carboxymethylcellulose is produced by treating cellulose, which is a component of plant fibers, with sodium hydroxide or the like.

  Carboxymethycellulose is soluble in water and has viscosity, stability and protective colloid properties.

  Carboxymethycellulose is a water-soluble dietary fiber.

  Carboxymethycellulose is dissolved to obtain a carboxymethycellulose aqueous solution.

  Xanthan gum is a refined polysaccharide produced by fungi belonging to the genus Xanthomonas, mainly using glucose as a nutrient source.

  Xanthan gum is a polysaccharide and water-soluble dietary fiber, and an aqueous xanthan gum solution has very strong viscosity and excellent moisture retention.

  Xanthan gum has a property of imparting a smooth feeling and stickiness to the texture of processed food, preventing separation of the processed food, and improving the stability of the processed food.

  Xanthan gum is dissolved in water to obtain an aqueous xanthan gum solution.

BEST MODE FOR CARRYING OUT THE INVENTION

The best mode for carrying out the invention will be described with reference to the drawings.
In FIG. 1, a mucin-containing food washing step for washing dust and dirt of a mucin-containing food containing a large amount of mucin such as okra in the mucin extraction step.

  In FIG. 1, a mucin-containing food chopping process in which mucin-containing food is chopped into small pieces or powder.

  In FIG. 1, a mucin-containing food submergence process in which minced mucin-containing food is submerged in water.

  In FIG. 1, the extraction process which extracts the 1st mixed aqueous solution containing a mucin, a small amount of galactans, and a small amount of mannan from the mucin containing foodstuff in water.

  In FIG. 1, in the buckwheat noodle production process, a first mixed aqueous solution containing mucin, a small amount of galactan, and a small amount of mannan is used as a binder for buckwheat flour.

  In FIG. 1, a dissolving step in which one or more kinds of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose and xanthan gum are dissolved in water.

  In FIG. 1, an extraction process for making a second aqueous solution containing one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose and xanthan gum.

  In FIG. 1, a second aqueous solution containing one or more of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, and xanthan gum is used as a tart flour binder.

  In FIG. 1, in the buckwheat noodle manufacturing process, a first mixed aqueous solution containing mucin, a small amount of galactan and a small amount of mannan, and a second aqueous solution containing one or more kinds of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose and xanthan gum To make a third mixed aqueous solution. Stirring step of stirring the third mixed aqueous solution into buckwheat flour.

  In FIG. 1, a water turning process in which the water of the third mixed aqueous solution is evenly mixed into each grain of buckwheat flour.

  In FIG. 1, a kneading process in which buckwheat flour containing a third mixed aqueous solution is kneaded to make dough.

  In FIG. 1, the extending process of extending the dough.

  In FIG. 1, a chopping process for processing dough into soba noodles. This is a method for producing buckwheat noodle characterized by the above.

  Therefore, the waste and dirt of the mucin-containing food containing a large amount of mucin are washed. Cut mucin-containing food into small pieces or powder. Sink the chopped mucin-containing food in water. A first mixed aqueous solution containing mucin, a small amount of galactan, and a small amount of mannan is extracted from the mucin-containing food in water. One or more types of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose and xanthan gum are dissolved in water to form a second aqueous solution containing one or more types of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose and xanthan gum. A first mixed aqueous solution and a second aqueous solution are mixed to form a third mixed aqueous solution. The third mixed aqueous solution is stirred into buckwheat flour. Mix the water of the third mixed aqueous solution evenly into each grain of buckwheat flour. Knead buckwheat flour containing the third mixed aqueous solution to make dough. Extend the dough. Process the dough into buckwheat noodles. This is a method for producing buckwheat noodle characterized by the above.

  Manufacture of buckwheat noodles characterized by using at least one kind of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose and xanthan gum and mucin (including a small amount of galactan and a small amount of mannan) as a tether of buckwheat flour Is the method.

Embodiments of the invention will be described with reference to the drawings.
In FIG. 1, 80 grams of okra is used as the mucin-containing food in the mucin extraction process. First, the cleaning process of cleaning okra litter and dirt with water.

  In FIG. 1, a step of chopping okra into small pieces.

  In FIG. 1, a submergence process in which chopped okra is submerged in 200 grams of water for 24 hours.

  In FIG. 1, the extraction process which extracts the 1st mixed aqueous solution containing a mucin, a small amount of galactans, and a small amount of mannan from the okra in water.

  In FIG. 1, in the buckwheat noodle manufacturing process, a first mixed aqueous solution containing mucin, a small amount of galactan and a small amount of mannan is used as a binder for buckwheat flour.

  In FIG. 1, a dissolving step in which 3 grams of pectin, 3 grams of gum arabic, 3 grams of guar gum, 3 grams of carrageenan, 3 grams of carboxymethylcellulose and 3 grams of xanthan gum are stirred and dissolved in 120 grams of water.

  In FIG. 1, an extraction step of making an aqueous solution containing pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose and xanthan gum and extracting a second aqueous solution.

  In FIG. 1, a second aqueous solution containing pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose and xanthan gum is used as a tart flour binder.

  In FIG. 1, in the buckwheat noodle manufacturing process, 500 grams of buckwheat flour is put into a crab bowl. Mix 125 grams of the first mixed aqueous solution and 125 grams of the second aqueous solution to make 250 grams of the third mixed aqueous solution. A stirring step of adding 150 g to 250 g of the third mixed aqueous solution (depending on how the buckwheat flour is dried) to the buckwheat noodle flour and stirring.

  In FIG. 1, a water turning step in which the water in the third mixed aqueous solution is mixed evenly with each hand into each grain of buckwheat flour.

  In FIG. 1, a kneading process in which buckwheat flour containing a third mixed aqueous solution is kneaded with both hands to make dough.

  In FIG. 1, the extending process of extending the dough.

  In FIG. 1, the notching process which cuts the dough with a cutting board (cutting board), a piece board, and a kitchen knife. This is a method for producing soba noodles (10% soba) characterized by the above.

  Mucin moisturizes the stomach composed of mucous membranes to prevent damage and has the effect of preventing gastritis, stomach ulcers, and stomach cancer. As the mucous membrane of the nose is strengthened, it has the effect of preventing colds and influenza. Because mucin contains proteolytic enzymes, it has the effect of taking the eaten protein into the body without waste.

  Galactan turns into galactose when heated with water. When galactose is delivered to the brain, it has the effect of stimulating brain cells and activating the tired brain. Effective in preventing blur.

  Mannan has an immune effect and is effective as a therapeutic agent for skin diseases.

  Water soluble dietary fiber is arteriosclerosis, hypertension, myocardial infarction, diabetes, caries, ischemic heart disease, cholesterol cholelithiasis, duodenal ulcer, obesity, hypercholesterolemia, appendicitis, diverticulosis, colon cancer, constipation, hemorrhoids, arteries It is effective for prevention of retention.

  Therefore, the buckwheat noodle of the present invention containing a large amount of mucin, galactan, mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, and xanthan gum is a very good health food.

  Mucin, galactan, mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, and xanthan gum have an affinity for moisture and have a high water retention ability, so that the deterioration of the buckwheat noodles can be delayed.

  The buckwheat noodles of the present invention using mucin, galactan, mannan, pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose, xanthan gum, etc. are used for the taste, aroma, flavor, texture and throat feel compared to other soba noodles. Is very good.

  Moreover, there is almost no taste of the food used for bridging, and the buckwheat noodle of the present invention has the original taste, aroma and flavor of buckwheat.

It is a flowchart for demonstrating the Example of the manufacturing method of the buckwheat noodle of this invention.

Claims (2)

  Wash the dirt and dirt of mucin-containing foods that are rich in mucin, chop the mucin-containing foods into small pieces and powders, submerge the chopped mucin-containing foods in water, remove mucins and small amounts of galactans and small amounts from underwater mucin-containing foods Extract a first mixed aqueous solution containing mannan, dissolve one or more types of pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose and xanthan gum in water to obtain pectin, gum arabic, guar gum, carrageenan, carboxymethyl cellulose and xanthan gum. Make a second aqueous solution containing one or more types, mix the first mixed aqueous solution and the second aqueous solution to make a third mixed aqueous solution, stir the third mixed aqueous solution into oat flour, Mix the water of the mixed aqueous solution evenly into each grain of buckwheat flour and include the third mixed aqueous solution The dough kneading the buckwheat flour, extend the fabric, a method of manufacturing buckwheat noodles the dough is processed into buckwheat noodles, characterized in that at least.   A method for producing buckwheat noodles characterized by using at least one kind of pectin, gum arabic, guar gum, carrageenan, carboxymethylcellulose and xanthan gum and mucin as a tie for buckwheat flour.

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