JP2010148421A - Method of preparing 100% buckwheat noodle - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for preparing 100% buckwheat noodles by which the 100% buckwheat noodles can simply be prepared even by making with hands. <P>SOLUTION: The method for preparing the 100% buckwheat noodles includes: a buckwheat flour-preparing step of preparing buckwheat flour of 100% buckwheat flour into base flour for preparing main buckwheat flour and a buckwheat paste: a buckwheat paste-preparing step of adding the base flour to boiling water, and preparing the buckwheat paste; a cooling step of cooling the buckwheat paste to a prescribed temperature; a granulating step of adding the buckwheat paste to the main buckwheat flour, and carrying out mixing until a granular state is attained; a kneading step of collecting the granulated main buckwheat flour into a ball shape while kneading the main buckwheat flour; an extending step of extending the dough kneaded into the ball shape so as to afford almost uniform thinness, and preparing noodle dough; a cutting step of cutting the resultant noodle dough into a prescribed thickness; and a boiling step of boiling the pure buckwheat noodles changed into the strip state in the cutting step. Even when only the 100% buckwheat flour which cannot easily be collected with water is used to prepare the buckwheat noodles, the buckwheat flour can readily be collected with the buckwheat paste. Thus, the 100% buckwheat noodles having excellent flavor and texture can be prepared in a short time without using a noodle-making machine. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing 100% buckwheat using only buckwheat flour.

Traditionally, buckwheat noodles made using only buckwheat flour are eaten by soba enthusiasts as 100% buckwheat noodles and buckwheat flour 100%. The buckwheat flour that comes from is called the first flour and has the property that it is difficult to connect with water.
For this reason, in order to produce 100% buckwheat that produces buckwheat with only buckwheat flour, various devices are required, and many production methods have been proposed.
For example, in the manufacturing method of 100% buckwheat described in Patent Document 1, pregelatinized buckwheat flour with a pregelatinization degree of 50 to 100 and raw buckwheat flour are blended at a ratio of 5:95 to 100: 0 and mixed by a conventional method. The noodle dough is made into a noodle band under reduced pressure, and then into a noodle band, and regardless of the soba noodles, good noodle-making properties and the effect of obtaining a soba noodle flavor without impairing the flavor have.

Further, in the method for producing buckwheat flour and water only without using the binder described in Patent Document 2, the raw material obtained by appropriately stirring the buckwheat flour and water of about 40% of the weight of the buckwheat flour is used as an extrusion mold. 10% buckwheat noodles formed by cutting the noodles pushed out from the hopper part of the noodle making machine and cutting out the noodles extruded from the flange part of the noodle making machine into appropriate lengths, and wrapping with paper with moisture retention and water absorption, It is fast-frozen for about 1 hour with packaging, and added with a cooling agent and stored until -20 ° C ± 2 ° C or less before meals.
Japanese Patent Laid-Open No. 10-23870 JP 2003-144072 A

10% buckwheat noodles that do not use a binder of flour, yam, eggs, etc. are not suitable for hand-made soba noodles that are produced by hand due to the characteristics of buckwheat flour.
For this reason, as described in Patent Documents 1 and 2 and the like, most of them are conventionally produced by a noodle making machine.
However, with ten percent soba manufactured by a noodle making machine, there is a problem that it is difficult to obtain a hand-made flavor.

For noodle companies that produce and sell soba in large quantities, production of soba using a noodle making machine is indispensable from the viewpoint of production efficiency. In the case of hitting soba noodles in households and hobby clubs that have become a boom in recent years, the noodle making machine used in a noodle company cannot be used. There is a problem that the manufacturing method of soba cannot be applied.
The present invention has been made to remedy such problems, and an object of the present invention is to provide a method for producing 100% soba by hand.

  The manufacturing method of 100% buckwheat noodles of the present invention is a buckwheat flour adjusting step of adjusting buckwheat flour of 100% buckwheat flour to the flour to create main buckwheat flour and buckwheat paste, and the buckwheat is added to the boiled water. Buckwheat paste making process to create paste, cooling process to cool buckwheat paste to a predetermined temperature, granulation process to add buckwheat paste to main buckwheat flour until it becomes granulated, and granulated main buckwheat A kneading process for kneading the powder into a ball, a spreading process for creating a noodle dough by stretching the dough that has been kneaded into a ball, and cutting the resulting noodle dough into a predetermined thickness It consists of a cutting process and a process of boiling raw buckwheat that has become linear in the cutting process.

  By the above method, even when buckwheat is produced using only 100% buckwheat flour, which is difficult to settle with water, buckwheat flour can be easily gathered with buckwheat glue, so that ten percent buckwheat with excellent flavor and texture is produced. It becomes possible to manufacture in a short time without using a noodle machine.

  The manufacturing method of 100% of the present invention is such that the granulation step, the kneading step, the extending step and the cutting step are performed manually.

  By the above method, the buckwheat paste was cooled to room temperature and then mixed with the main buckwheat flour to produce hand-made buckwheat noodles. There is no fear, and since no specialized skills are required, ordinary people can easily make soba.

The manufacturing method of 100% buckwheat of the present invention is that the weight of the whole buckwheat flour is A, the weight of the lower flour used for buckwheat paste is C, the amount of water used for buckwheat paste is B, the production area and state of buckwheat flour, When the constants to be adjusted according to the temperature and humidity are a and b, and the weight of the main buckwheat flour obtained by subtracting the weight C of the lower flour from the whole buckwheat flour,
D = A × (ab) / a (kg)
C = A × b / a (kg)
The amount of buckwheat flour is adjusted so that

  By adjusting the buckwheat flour in consideration of the production area and state of buckwheat flour, the temperature and humidity when hitting buckwheat from the above method, without being affected by the production location and condition of buckwheat flour, temperature and humidity, 100% soba that is always savory.

According to the method for producing 100% buckwheat of the present invention, even when buckwheat is produced using only 100% buckwheat, which is difficult to collect with water, buckwheat can be easily gathered with buckwheat, so that flavor and food 100% soba with excellent feeling can be produced in a short time without using a noodle making machine.
In addition, the soba paste is cooled to room temperature and then mixed with the main buckwheat flour to produce hand-made soba, so there is no risk of burns because there is no need to use hot water to join soba. Because it does not require special techniques, ordinary people can easily make soba.

Embodiments of the present invention will be described in detail with reference to the drawings.
As shown in the flowchart of FIG. 1, the process of manufacturing 100% buckwheat is a process of adjusting buckwheat flour (step S1) and a buckwheat paste creating process of creating buckwheat paste from a portion of buckwheat flour (step S2). ), A buckwheat paste cooling step (step S3) for naturally cooling the buckwheat paste to room temperature, a granulating step (step S4) for adding buckwheat paste to the buckwheat flour to form granules, and a granulated buckwheat flour A kneading and kneading process (step S5), a stretching process (step S6) of creating a noodle dough by rolling the kneaded dough into a thin shape using a stick and using a stick; It comprises a cutting step (step S7) for cutting into thicknesses, and a boiling step (step S8) for boiling the soba noodles that have become linear in the cutting step.

First, 100% buckwheat flour with buckwheat berries is prepared for hand-made soba.
The amount of buckwheat flour is not particularly limited, but a suitable amount of buckwheat flour and water are prepared.
The total weight of the buckwheat flour prepared is A, and the buckwheat paste separated from the whole buckwheat flour A at a predetermined ratio is C, and the remaining buckwheat flour is the main buckwheat flour. The weight is D.
For example, assuming that the weight A of the whole buckwheat flour is 1 kg, of which the lower flour C is 150 g, the amount B of water is 450 cc, the constant a is 200, and the constant b is 30,
D = A × (ab) / a (kg) is 850 g
C = A × b / a (kg) is 150 g
The respective amounts are adjusted so that the constants a and b are adjusted according to the production area and state of buckwheat flour, the temperature, the humidity, and the like.

Next, in step S1 of the flowchart shown in FIG. 1, the bottom powder as buckwheat paste is separated from the whole buckwheat flour A, and water B is boiled using a pan or the like. The whole amount of the lower powder C is added little by little to the boiled water B, and the buckwheat paste E is prepared from the lower powder C in the step of creating the buckwheat paste in step S2.
At this time, in order to avoid lumps, stir the lower powder C little by little into the pan in which the water B has been boiled. Shifted to the soba paste cooling process.
In the buckwheat paste cooling process, let the buckwheat paste stand in the pot and let it cool naturally, or take it out of the pot and let it cool down naturally. , Wrapping to suppress moisture evaporation.

When the buckwheat paste reaches room temperature, the process proceeds to the granulating step of step S4.
First put the whole amount of main buckwheat flour D in a pot of appropriate size, then add the buckwheat paste E cooled to room temperature, and stir so that the buckwheat paste E is evenly mixed with the main buckwheat flour D. When the water is deficient and powdery, an appropriate amount of water is added to facilitate granulation of the main buckwheat flour D, and when there is too much moisture and stirring is difficult, an appropriate amount of buckwheat flour is added to facilitate granulation.
When the main buckwheat flour D and buckwheat paste E are mixed in the pot, the moisture of the buckwheat paste E is mixed with the main buckwheat flour D and moisture is added to the main buckwheat flour D. In this state, the main buckwheat flour D is granulated. Stir until until the granulation process is finished.
Next, in the kneading process of step S5, the granulated main buckwheat flour D is moved well using both hands in a bowl and gathered together while kneading to form a large lump. At this time, the dough is rotated. However, by kneading well from the end to the center side, it becomes possible to obtain a hand-made flavor and texture.

When the surface of the dough becomes smooth and glossy, the kneading process is terminated, and the process proceeds to the extending process of step S6.
In the spreading process, roll the dough into a thin shape using a rolling pin, but first sprinkle a small amount of pre-prepared buckwheat flour on the dough, and then crush the dough from above with a palm. To form a large disk.
After rolling the dough with a rolling pin while rolling the dough with a rolling pin, roll the dough well and roll the dough well.At this time, it rolls from the front side to the back side, so-called four-out, the whole dough Can be formed into a square.
After extending from one end of the dough, the dough is rotated 180 degrees and the same extending operation is repeated from the opposite side of the dough to complete a rectangular noodle dough with a uniform thickness.

When the noodle dough is completed, the process proceeds to the cutting process in step S7, and the thinly stretched noodle dough is cut into a predetermined thickness. When cutting the noodle dough, first, while sufficiently dusting the noodle dough, Fold the noodle dough in half and fold it into four.
Next, put the piece board on the noodle dough and cut the noodle dough into a predetermined thickness along the piece board. The thinner the cut noodle dough, the better the throat, and the thicker the taste is Since it increases, you can adjust the thickness of the soba to your liking.
The linear buckwheat cut into a predetermined thickness in the cutting process of step S7 can be stored as raw buckwheat, but it is more delicious to eat with a boiled rice immediately after hitting the buckwheat. Since it is possible, the raw buckwheat is boiled in the cooking process of step S8.

To boil raw buckwheat noodles, boil the water in a large pot, put the raw buckwheat noodles in this hot water and boil it, but if the noodles are thin, it may be about 30 seconds. Adjust the time with 茹 according to.
When the noodles are boiled, take them into a bowl and expose them to running water. Do.
The soba boiled as described above can be eaten before the soba grows, so that you can enjoy the hand-made soba flavor and the throat.

In the above-described embodiment, the method for manufacturing buckwheat by hand has been described. However, the steps from step S4 to step S7 may be performed using a noodle making machine, and by using the noodle making machine. It will be possible to produce 100% soba efficiently.
Further, the constants a and b used for the buckwheat blending can be adjusted according to the production area of the buckwheat flour, the state of the buckwheat flour, the temperature, the humidity and the like, so that more delicious buckwheat can be produced.

It is a flowchart which shows the manufacturing process of 100%.

Explanation of symbols

S1 Buckwheat flour adjustment process S2 Buckwheat paste creation process S3 Buckwheat paste cooling process S4 Granulation process S5 Kneading process S6 Spreading process S7 Cutting process S8 Process with boil

Claims (3)

  Buckwheat flour 100% buckwheat flour is adjusted to buckwheat flour and buckwheat flour to make buckwheat flour, buckwheat flour preparation step of adding buckwheat flour to boiling water to create buckwheat paste, The buckling paste is cooled to a predetermined temperature, the granulation step of adding the buckwheat paste to the main buckwheat flour until it is granulated, and the granulated main buckwheat flour is kneaded into a ball shape A kneading process, a stretching process for creating a noodle dough by stretching the dough that has been rolled up into a ball shape to a substantially uniform thickness, a cutting process for cutting the obtained noodle dough into a predetermined thickness, and a line in the cutting process A method for producing ten percent buckwheat, characterized by comprising a step of boiling raw buckwheat noodles.   The method for producing 100% buckwheat according to claim 1, wherein the granulating step, the kneading step, the extending step and the cutting step are performed manually. The manufacturing method of 100% buckwheat according to claim 1 or 2, wherein the weight of the whole buckwheat flour is A, the weight of the lower flour used for buckwheat paste is C, the amount of water used for buckwheat paste is B, buckwheat flour The constants to be adjusted according to the production area, state, temperature, humidity, etc. of a and b, the weight of the main buckwheat flour minus the weight C of the lower flour from the whole buckwheat flour, D,
D = A × (ab) / a (kg)
C = A × b / a (kg)
A method for producing ten percent buckwheat, characterized in that the amount of buckwheat flour was adjusted so that

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